JPS6243655B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a custard pudding composition commonly known as pudding, and more specifically, it has a light and smooth texture, is easy to cut with a spoon, has a smooth structure, and has an improved custard pudding composition with less syneresis. The present invention relates to custard pudding compositions having superior quality. Custard pudding compositions (hereinafter referred to as puddings), which were traditionally made as steamed sweets at Western confectionery shops, are now being mass-produced using gelling agents and being filled into transparent plastic containers such as polystyrene. It became widely popular, especially among women and girls. The characteristic of pudding is originally its light and smooth texture, but recent instant-like puddings using gelling agents have a heavy texture, have a sticky feel, and are difficult to cut with a spoon. . Puddings must have a smooth feel when placed in the mouth, but recent puddings have begun to use gelling agents for this purpose.
The "agar-like" feel derived from the gelling agent remains, and the original soft and smooth feel is lacking. In addition, since the purpose is mass production, the use of gelling agents is unavoidable, but the use of gelling agents tends to cause syneresis during long-term storage or when parts of the pudding product are cut with a spoon. Become. In order to prevent this water syneresis, adding water-retaining gums such as gelatin, guar gum, and locust bean gum can significantly improve the effect, but the addition of these water-retaining gums may impair the light and firm texture that is characteristic of pudding. Acts in the direction of Naturally, the spoon also becomes less sharp. The present invention is an improved pudding that uses a gelling agent and is suitable for mass production, has a light and smooth texture, is easy to cut with a spoon, and does not cause syneresis during long-term storage or when cutting the spoon. The present invention relates to quality pudding compositions. That is, the present invention is a custard pudding composition containing egg yolk, milk, sugar, gelling agent, crystals, cellulose, and the remaining amount of water as essential components, and other additives as necessary. The egg yolk used in the present invention is naturally an essential component of pudding, and the amount added is 8% by weight.
The amount is preferably about 2 to 5% by weight. The egg yolk gives the product a pale yellow purine color and at the same time forms a soft texture. The milk used in the present invention is the main component of the pudding, and if carrageenan or furcelan is selected as the gelling agent described below, it will react with these gelling agents to give a gel-like structure and have shape retention properties. Acts as an aggregate for tissues. The amount of milk added can be carried out within a wide range, but from about 20 to
A range of 50% by weight is preferred. As a matter of course,
Instead of using milk, other dairy products containing milk solids or nonfat milk solids, such as concentrated milk, fresh cream, butter, skimmed or whole milk powder, etc., may be used alone or in combination. do not have. The sugar content used in the present invention can be appropriately adjusted according to consumer tastes, and its type can be selected from a wide range such as sucrose, invert sugar, starch syrup, and fructose. The amount added therefore varies depending on the type of sugar used, but as an example, when using sucrose,
Although it can be used in a range of about 5 to 15% by weight, the present invention is not limited thereto. The addition of sugar is
In addition to the purpose of sweetening, it also makes the gel-like structure soft and smooth. The gelling agent used in the present invention itself is
Alternatively, it reacts with milk protein, Ca ion, etc. to cause gelation, giving yield value and elasticity to the pudding tissue, and is selected from the following group. That is,
carrageenan, furcelan, agar, gelatin,
It is pectin. These gelling agents may be used alone or in combination of two or more, but particularly preferred gelling agents in the present invention are carrageenan, furcelan, agar and/or gelatin, and among these, carrageenan is most preferred.
There are various types of carrageenan,
A milk gel type product that is reactive with milk proteins is preferable. The amount of gelling agent added can range from 0.1 to 1.0% by weight, preferably from 0.2 to 0.5% by weight. 0.1
If it is less than % by weight, the gel-forming power will be weak and the shape-retaining effect will not be sufficient. If it exceeds 1.0% by weight, the "agar-like" feel becomes strong and the structure becomes hard, which is undesirable. The difference between the present invention and conventional products lies in the addition of crystalline cellulose, but in order to impart a smooth texture, crystalline cellulose with a fine particle size and particularly good water dispersibility is required. Therefore, it is desirable to use a composite in which the surface of crystalline cellulose is coated with sugar. Regarding the manufacturing method of this composite, for example, Japanese Patent Application Laid-Open No. 54-54169 (April 1972)
The crystalline cellulose described in
50 to 95% by weight, the total of dispersant and disintegrant is 50 to 5% by weight, and the blending ratio of dispersant and disintegrant is 1/9
It is obtained by kneading and drying three substances with a ratio of ~9/1 in the presence of water, and the dispersing agent is a water-soluble polymer gum and the disintegrant is a low-viscosity saccharide. It is something. A commercially available product corresponding to the composite is Avicel RC-N81 (manufactured by Asahi Kasei Industries, Ltd., trade name). It is of course possible to use pure crystalline cellulose, but in this case, it is possible to disperse the crystalline cellulose in advance in an aqueous medium such as water and/or milk, and then use a fine dispersion machine such as a homogenizer or homomixer to dissolve the crystalline cellulose. It is necessary to loosen it up. In any case, in carrying out the present invention, the amount of crystalline cellulose added is 0.1 to 0.5% by weight, preferably
It must be added in a range of 0.15-0.3% by weight. If it is less than 0.1% by weight, no improvement effect can be obtained;
If more than % by weight is added, the pudding tends to become foamy during pudding production, and cloudiness resulting from the opacity of crystalline cellulose becomes significant, making it necessary to add more colorant. Furthermore,
Even if it is added in an amount of 0.5% by weight or more, it is not practical because the effect commensurate with the added amount cannot be obtained. The term "crystalline cellulose" used in the present invention refers to cellulosic raw materials such as linters, pulp, and recycled fibers.
Refers to cellulose with a nearly constant degree of polymerization obtained by depolymerization by acid hydrolysis or alkali oxidative decomposition.As an example of pure crystalline cellulose, a commercially available product is Avicel PH-
301, Avicel PH-MO6, etc. (trade name manufactured by Asahi Kasei Industries, Ltd.). The standard operating method for producing the pudding of the present invention is shown below.

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Claims (1)

[Scope of Claims] 1 Egg yolk, milk, sugar, gelling agent, crystalline cellulose, and water are essential components, and the gelling agent is 0.1 to 1.0% by weight and the crystalline cellulose is 0.1 to 0.5% by weight based on the total amount.
% by weight of a custard pudding composition. 2 The gelling agent is carrageenan, furcelan,
The custard pudding composition according to claim 1, characterized in that the custard pudding composition is at least one selected from the group of agar, gelatin, and pectin. 3. The custard pudding composition according to claim 2, wherein the carrageenan is a milk gel type carrageenan.