KR102401128B1 - Drinkable milk pudding composition and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a composition for drinkable milk pudding containing milk, milk cream, and a gelling agent consisting of xanthan gum and modified starch, and a method for preparing the same. Drinking-type milk pudding according to the present invention uses a gelling agent composed of xanthan gum and modified starch mixed in a specific weight ratio, so that it can be eaten using a separate tool such as a conventional spoon. In comparison, by having a certain viscosity imparted with flowability, it is convenient to drink. In addition, the drinking-type milk pudding according to the present invention has softer physical properties compared to the conventional pudding, and has excellent taste and sensory properties.

Description

Composition of drinkable milk pudding and manufacturing method thereof

The present invention relates to a composition for drinkable milk pudding and a method for preparing the same.

Gel-like foods such as puddings have high taste due to their unique properties, and their soft and easily meltable texture is attracting attention as food for infants and the elderly (Lyu HJ et al. , Korean J Food Cookery Sci. , 21(6):877-887, 2005), texture is very important, so the texture felt in the mouth greatly affects the taste of food (Jung HA et al. , Korean J Food Culture. , 20(6):695-702, 2005). Currently, existing studies on pudding include bokbunja pudding (Yu OK., Korean J Society of Food Culture. , 23(5):616-620, 2008), omija gel pudding (Jung YH., Preparation of High Quality omija jell- Studies have been focused on diversification of tastes, such as pudding using water extract of omija, Fruit of Schizandra chinensis. Masters degree thesis. Catholic University of Korea, 2008).

The traditional ingredients for pudding production are milk, eggs, and sugar, and the production method is to mix the ingredients and bake them in a hot water bath. Generally, it is molded in a container with a certain frame and eaten with a spoon.

Pudding is a semi-fluid cooked by mixing eggs, sugar, and milk. It contains many nutrients such as protein, carbohydrates, and lipids, and has been used as a dessert food due to its fast digestion and absorption characteristics.

In general, pudding refers to custard pudding using heat coagulation of eggs.

Recently, various kinds of puddings such as bread pudding, rice pudding, lemon cream pudding, chocolate pudding, etc. are being made by changing the method of hardening by adding gelatin. , in particular, with the recent diversification, luxury and well-being of dietary life, the consumption of pudding as a food for desserts and snacks is increasing.

However, considering the convenience and novelty of consumers in recent years, the existing puddings that need to be scooped out require a separate tool such as a spoon and are inconvenient to eat in one place. It does not require any tools and is not limited by time and place, so convenience is increased, and it breaks the stereotype that pudding is to be eaten by spoon, and it is said that it can give novelty and fun to eating, such as scooped cheese and scooped pizza. It is a subject worthy of study in this respect.

Lyu HJ et al., Korean J Food Cookery Sci., 21(6):877-887, 2005 Jung HA et al., Korean J Food Culture., 20(6):695-702, 2005 Yu OK., Korean J Society of Food Culture., 23(5):616-620, 2008 Jung YH., Master's thesis, Catholic University of Daegu, 2008

Under this background, the present inventors developed a milk pudding composition with new physical properties with improved texture and texture, instead of a pudding type that has to be eaten by using a separate tool such as a conventional spoon, to produce a drinking type milk pudding, invention was completed.

It is an object of the present invention to provide a composition for drinkable milk pudding and a method for preparing the same.

Another object of the present invention is to provide a drinkable milk pudding prepared by the above manufacturing method.

The object of the present invention is not limited to the object mentioned above. The object of the present invention will become clearer from the following description, and will be realized by means and combinations thereof described in the claims.

In order to achieve the above object, the following solutions are provided.

One aspect of the present invention is milk; milk cream; And it provides a drinkable type milk pudding composition comprising a gelling agent consisting of xanthan gum and modified starch.

In one aspect of the present invention, there is provided a drinkable type milk pudding composition in which xanthan gum and modified starch are mixed in a weight ratio of 1:18 to 1:22.

In one aspect of the present invention, there is provided a drinkable type milk pudding composition in which xanthan gum and modified starch are mixed in a weight ratio of 1:20.

In one aspect of the present invention, the milk pudding composition, based on the total weight of the milk pudding composition, milk 50 to 80% by weight; 10 to 20% by weight of milk cream; and 3.0 to 5.0% by weight of a gelling agent consisting of xanthan gum and modified starch; provides a drinkable type milk pudding composition.

In one aspect of the present invention, the milk pudding composition, based on the total weight of the milk pudding composition, sugar 6.0 to 9.0% by weight; 0.4 to 0.9 wt% of egg yolk fluid; and 1.0 to 3.0% by weight of vanilla extract; provides a drinkable type milk pudding composition further comprising.

In one aspect of the present invention, the modified starch is hydroxypropyl phosphate distarch to provide a drinkable type milk pudding composition.

In one aspect of the present invention, the milk pudding composition provides a drinkable type milk pudding composition having a viscosity value measured by a Bostwick viscometer in the range of 5 to 10 cm/min.

Another aspect of the present invention comprises the steps of: a) mixing milk and milk cream, preparing a base for milk and milk cream; b) preparing a homogenized solution by adding and homogenizing a gelling agent consisting of xanthan gum and modified starch to the milk and milk cream base; And c) sterilizing the homogenized solution; provides a method for producing a drinking type milk pudding comprising a.

In another aspect of the present invention, the milk and milk cream base of step a) is prepared by mixing 50 to 80% by weight of milk and 10 to 20% by weight of milk cream with respect to the total weight of the milk pudding composition, drinking type It provides a method for producing a milk pudding of.

In another aspect of the present invention, the gelling agent in step b) provides a method for producing a drinkable milk pudding, wherein xanthan gum and modified starch are mixed in a weight ratio of 1:20.

In another aspect of the present invention, the gelling agent of step b) is added in an amount of 3.0 to 5.0% by weight based on the total weight of the milk pudding composition, it provides a method for producing a drinkable milk pudding.

In another aspect of the present invention, the homogenization in step b) is performed using a high pressure homogenizer under pressure conditions of 100 to 200 bar, it provides a method for producing a drinking type milk pudding.

In another aspect of the present invention, the sterilization in step c) is performed using an autoclave at a temperature of 100° C. to 110° C., for 30 seconds to 3 minutes, a method for producing a drinking-type milk pudding provides

In another aspect of the present invention, the milk pudding manufacturing method, d) filling a sterilized homogenized solution in a container and packaging; provides a method for producing milk pudding of drinkable type, further comprising a.

In another aspect of the present invention, the packaging step provides a method for producing a drinkable type milk pudding, which is performed by a cold-fill process under a temperature condition of 20° C. or less.

Another aspect of the present invention provides a drink-type milk pudding prepared according to the manufacturing method.

In another aspect of the present invention, the drinking-type milk pudding provides a drinking-type milk pudding having a viscosity value measured by a Bostwick viscometer in the range of 5 to 10 cm/min.

Drinking-type milk pudding according to one aspect of the present invention uses a gelling agent consisting of xanthan gum and modified starch mixed in a specific weight ratio, so it is commercially available in a reactive solid form that can be eaten using a separate tool such as a conventional spoon. Compared with the pudding that has, it has a convenient effect for drinking by having a certain viscosity imparted with flowability.

In addition, the drinking-type milk pudding according to one aspect of the present invention has softer physical properties compared to conventional puddings, and has excellent taste and sensory properties, so that anyone, regardless of age or gender, can easily enjoy it.

In addition, the drinking-type milk pudding according to one aspect of the present invention may arouse consumer's curiosity as it has a different shape from that of a commercially available pudding in a conventionally reacted solid form.

The effects of the present invention are not limited to the above-mentioned effects. It should be understood that the effects of the present invention include all effects that can be inferred from the following description.

1 is a process diagram schematically showing the manufacturing process of drinking-type milk pudding according to the present invention.
2 is a view showing the results of comparing the sensory characteristics of the pudding according to the ratio of milk and milk cream according to an embodiment of the present invention.
3 is a view showing the results of comparing the sensory characteristics of the pudding according to the sugar content according to an embodiment of the present invention.
4 is a view showing the results of comparing the sensory characteristics of the pudding according to the content of the egg yolk according to an embodiment of the present invention.
5 is a photograph taken on a Bostwick Consistometer of the drinking-type milk pudding of the present invention prepared according to the mixing ratio of xanthan gum and modified starch used as a gelling agent.

The above objects, other objects, features and advantages of the present invention will be easily understood through the following preferred embodiments in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed subject matter may be thorough and complete, and that the spirit of the present invention may be sufficiently conveyed to those skilled in the art.

In this specification, terms such as "comprise" or "have" are intended to designate that a feature, number, step, operation, component, part, or a combination thereof described in the specification exists, but one or more other features It is to be understood that it does not preclude the possibility of the presence or addition of numbers, steps, operations, components, parts, or combinations thereof. Also, when a part of a layer, film, region, plate, etc. is said to be “on” another part, it includes not only the case where the other part is “directly on” but also the case where there is another part in between. Conversely, when a part, such as a layer, film, region, plate, etc., is "under" another part, this includes not only cases where it is "directly under" another part, but also a case where another part is in the middle.

In this specification, when a range is described for a variable, the variable will be understood to include all values within the stated range including the stated endpoints of the range. For example, a range of “5 to 10” includes the values of 5, 6, 7, 8, 9, and 10, as well as any subranges such as 6 to 10, 7 to 10, 6 to 9, 7 to 9, etc. It will be understood to include any value between integers that are appropriate for the scope of the recited range, such as 5.5, 6.5, 7.5, 5.5 to 8.5 and 6.5 to 9, and the like. Also for example, ranges from "10% to 30%" include values of 10%, 11%, 12%, 13%, etc. and all integers up to and including 30%, as well as 10% to 15%, 12% to It will be understood to include any subranges such as 18%, 20% to 30%, etc., as well as any value between reasonable integers within the scope of the recited ranges, such as 10.5%, 15.5%, 25.5%, and the like.

Hereinafter, the present invention will be specifically described.

The present invention relates to a composition for drinkable milk pudding containing milk, milk cream, and a gelling agent consisting of xanthan gum and modified starch, and a method for preparing the same. More specifically, drinkable milk pudding with a certain viscosity that has flowability compared to commercially available puddings in a conventionally reacted and solid form by using a gelling agent composed of xanthan gum and modified starch mixed in a specific weight ratio. It relates to a manufacturing method and milk pudding according thereto.

One aspect of the present invention is milk; milk cream; And it provides a drinkable type milk pudding composition comprising a gelling agent consisting of xanthan gum and modified starch.

A mixed gelling agent of xanthan gum and denatured starch is used instead of the gelatin-like gelatin used in the past when manufacturing drinkable milk pudding. As a result of the experiment of the present invention, when a gelling agent in which xanthan gum and modified starch are mixed in a specific weight ratio is used as a gelling agent in the production of drinking-type milk pudding, it has properties that are easy to drink and have a certain viscosity with flowability. It is possible to obtain drinkable milk pudding with excellent taste and sensuality.

The mixed gelling agent comprising xanthan gum and modified starch is not limited thereto, but xanthan gum and modified starch are mixed in a weight ratio of 1:18 to 1:22, mixed in a weight ratio of 1:19 to 1:21, or 1 It may be mixed in a weight ratio of :20.

When the mixing weight ratio of xanthan gum and the modified starch falls within the above range, it has a certain viscosity value to which flowability is imparted, so that it can have physical properties that are easy to drink.

The constant viscosity value imparted with the flowability is not limited thereto, but is not limited thereto, but is in the range of 5 to 10 cm/min, in the range of 6 to 9 cm/min, in the range of 6.5 to 9.5 cm/min, in the range of 7 to 9 cm/min, or 7.5 cm/min.

In one aspect of the present invention, the drink-type milk pudding composition is based on the total weight of the milk pudding composition, milk 50 to 80% by weight; 10 to 20% by weight of milk cream; and 3.0 to 5.0 wt% of a gelling agent consisting of xanthan gum and modified starch.

In the present invention, the milk and milk cream is a material used as a main raw material to minimize off-flavor and to obtain optimal texture and physical properties that are easy to drink and already caused by the gelling agent that is excessively used in the production of commercially available pudding am.

The milk and milk cream are not limited thereto, but may be used in the form of a mixture of milk and milk cream. Specifically, based on the total weight of the milk pudding composition, 50 to 80% by weight of milk and 10 to 20% by weight of milk cream, 55 to 75% by weight of milk and 13 to 17% by weight of milk cream, or 70% by weight of milk and 15% by weight of milk cream It can be used in the form of milk and milk cream base in which weight % is mixed.

When preparing a drinkable milk pudding composition, if only 100% by weight of milk, not milk or milk cream base, is used, it is difficult to make a milk pudding with high palatability by realizing the unique rich taste of the pudding. It is preferable to use it in the form of a mixed base. On the other hand, when milk and milk cream are mixed, if the content of milk cream is higher than the content of milk, the preference may be reduced due to excessive milk fat content.

In the present invention, the gelling agent consisting of xanthan gum and modified starch is not limited thereto, but may be used in the form of a mixed gelling agent in which xanthan gum and modified starch are mixed. The mixed gelling agent may be added in an amount of 3.0 to 5.0% by weight, 3.5 to 4.5% by weight, 4.1 to 4.3% by weight, or 4.2% by weight based on the total weight of the milk pudding composition.

The mixed gelling agent is not limited thereto, but xanthan gum and modified starch are mixed in a weight ratio of 1:18 to 1:22, mixed in a weight ratio of 1:19 to 1:21, or mixed in a weight ratio of 1:20 it may have been

In one aspect of the present invention, the drink-type milk pudding composition is based on the total weight of the milk pudding composition, sugar 6.0 to 9.0% by weight; 0.4 to 0.9 wt% of egg yolk fluid; and 1.0 to 3.0 wt% of vanilla extract; may further include.

In the present invention, the sugar is not limited thereto, but may be added in an amount of 6.0 to 9.0% by weight, 7.5 to 8.5% by weight, or 8.0% by weight based on the total weight of the milk pudding composition.

In the present invention, the egg yolk solution is not limited thereto, but may be added in an amount of 0.4 to 0.9% by weight, 0.45 to 0.65% by weight, or 0.5% by weight based on the total weight of the milk pudding composition.

In the present invention, the vanilla extract is not limited thereto, but may be added in an amount of 1.0 to 3.0% by weight, 1.7 to 2.7% by weight, 2.0 to 2.5% by weight, or 2.3% by weight based on the total weight of the milk pudding composition. .

In one aspect of the present invention, the modified starch is not particularly limited as long as it is a modified starch known in the art, except for starch acetate and oxidized starch, which are not suitable for providing a certain viscosity value range with flowability as a raw material for the gelling agent. does not Preferably, it may be starch hydroxypropyl phosphate.

In one aspect of the present invention, the milk pudding composition has a viscosity value measured by a Bostwick viscometer, but is not limited thereto, but is in the range of 5 to 10 cm/min, in the range of 6 to 9 cm/min, in the range of 6.5 to 9.5 cm/in. min range, 7-9 cm/min range, or 7.5 cm/min.

In one embodiment of the present invention, milk 70% by weight; 15% by weight of milk cream; A mixed gelling agent in which 0.2 wt% of xanthan gum and 4.0 wt% of modified starch are mixed; 8.0% by weight of sugar; 0.5% by weight of egg yolk fluid; And 2.3% by weight of vanilla extract, drinkable milk pudding was prepared. The ingredients used to prepare the milk pudding were added based on the total weight of the milk pudding composition, and the finally prepared milk pudding had a viscosity value of 7.5 cm/min. Accordingly, it can be seen that the final prepared milk pudding exhibits a characteristic of having a certain viscosity imparted with flowability, and thus it is a pudding of a drinkable formulation without the use of a separate tool such as a spoon, unlike the conventionally commercially available pudding ( Example 1).

Another aspect of the present invention comprises the steps of: a) mixing milk and milk cream, preparing a base for milk and milk cream; b) preparing a homogenized solution by adding and homogenizing a gelling agent consisting of xanthan gum and modified starch to the milk and milk cream base; And c) sterilizing the homogenized solution; provides a method for producing a drinking type milk pudding comprising a.

The manufacturing method of the drinking type milk pudding will be described in more detail step by step as follows.

Step a) is a step of preparing a milk and milk cream base by mixing milk and milk cream. Specifically, the milk and milk cream base is prepared by mixing 50 to 80% by weight of milk and 10 to 20% by weight of milk cream based on the total weight of the milk pudding composition.

As described above, in the present invention, the milk and milk cream base are not limited thereto, but based on the total weight of the milk pudding composition, milk 50 to 80% by weight, milk cream 10 to 20% by weight, and milk 55 to 75% by weight and 13 to 17% by weight of milk cream, or 70% by weight of milk and 15% by weight of milk cream.

Step b) is a step of preparing a homogenized solution by adding a gelling agent to the milk and milk cream base prepared in step a) and homogenizing it.

As described above, the gelling agent is not limited thereto, but xanthan gum and modified starch are mixed in a weight ratio of 1:18 to 1:22, mixed in a weight ratio of 1:19 to 1:21, or mixed in a weight ratio of 1:20 It is preferable to use the mixed gelling agent form.

In the present invention, the gelling agent consisting of xanthan gum and modified starch is not limited thereto, but based on the total weight of the milk pudding composition, 3.0 to 5.0% by weight, 3.5 to 4.5% by weight, 4.1 to 4.3% by weight, or 4.2 It can be added in weight percent.

In step b), when a mixed gelling agent consisting of xanthan gum and modified starch is added to the milk and milk cream base of step a) and homogenized, it is not limited thereto, but the homogenization is 100 to 200 bar, 130 to 170 bar, or 150 bar It may be carried out using a high pressure homogenizer as a pressure condition.

Step c) is a step of sterilizing the homogenized solution prepared by adding and homogenizing the gelling agent to the milk and milk cream base in step b).

The sterilization is not limited thereto, but may be performed at a temperature of 100 to 110° C., or 105° C. using an autoclave. The sterilization may be performed for 30 seconds to 3 minutes, 50 seconds to 2 minutes, or 1 minute under the temperature conditions.

In another aspect of the present invention, the method for producing the drinkable type milk pudding may further include: d) packing the sterilized homogenized solution into a container.

The packaging step is not limited thereto, but is performed by a cold-fill process, and may be cooled while injecting the homogenized solution sterilized through the process into the container. The refrigerated injection may be performed at 20° C. or less. Filling of containers can be accomplished by aseptic handling and packaging methods well known in the art.

Another aspect of the present invention provides a drink-type milk pudding prepared according to the method for producing a drink-type milk pudding.

As described above, the viscosity value of the drinking-type milk pudding is a viscosity value range to which flowability is imparted, and may be measured with a Bostwick viscometer, but is not limited thereto, but in the range of 5 to 10 cm/min, 6 to in the range of 9 cm/min, in the range of 6.5 to 9.5 cm/min, in the range of 7 to 9 cm/min, or in the range of 7.5 cm/min.

Therefore, the drinking-type milk pudding according to the present invention uses a gelling agent composed of xanthan gum and modified starch mixed in a specific weight ratio, so it has softer physical properties as well as taste and sensory properties compared to commercially available puddings. It has excellent properties and is characterized by securing convenience in drinking.

Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, and the scope of the present invention is not limited by these examples.

Example 1: Preparation of drinking type milk pudding

Milk, milk cream, egg yolk liquid, and sugar were used as main raw materials for taste and flavor in the production of a drinking-type milk pudding with fluidity of a certain viscosity and a semi-solid type with increased palatability and convenience. At the same time, to have the appropriate texture for drinkable types It was intended to manufacture drinking milk pudding that can be easily consumed by selecting some gelling agents among various gelling agents such as carrageenan, modified starch, and xanthan gum for

Example 1-1: Setting the ratio of milk and milk cream

For the rich taste and soft texture of the pudding, the ratio of milk and milk cream was adjusted so that the fat content was about 8%, and the ratio of 70% by weight of crude oil and 15% by weight of milk cream was set based on the total composition of the pudding (Table 1) of A). When the milk content is set to 50% by weight or less (refer to B in Table 1) to adjust the fat content, there is a disadvantage that the mixed solution is diluted as the content of purified water increases in the total mixing ratio, which is a gelling agent. It was confirmed that it acts as a limit to be used as the content. It was confirmed that when milk was used in an amount of 80% by weight or more (see Table 1 C), there was a disadvantage in that sugar and egg yolk solution should be used limitedly to impart the inherent sweetness and flavor of the pudding.

Setting the ratio of milk and milk cream to make pudding Mixed solution raw material content (wt%) A (Example) B (comparative example) C (comparative example) D (comparative example) E (comparative example) milk raw milk 70 50 80 - - whole milk powder - - - 8.0 18 milk cream 15 18 14 17 10 gelling agent
(Carrageenan) 0.4 0.4 0.4 0.4 0.4 sugar 5.0 5.0 5.1 5.0 5.0 yolk fluid 0.5 0.5 0.5 0.5 0.5 Purified water 9.1 26.1 - 69.1 66.1 Sum 100 100 100 100 100

* After mixing milk raw milk and milk cream, fat content 8% (A); fat content 8% (B); Fat content 8% (C).

Example 1-2: Comparison of sensory properties of pudding according to the ratio of milk and milk cream

In order to screen the optimal ratio of milk and milk cream for milk pudding having a drinkable type appropriate texture, the sensory characteristics of the pudding prepared according to the milk and milk cream mixing ratio of Example 1-1 were evaluated. did

Specifically, a pudding was prepared by adjusting the ratio of milk and milk cream under the same fat content conditions, and sensory characteristics of the pudding were evaluated accordingly. When only milk was used, it was confirmed that the appropriate fat content was not 8%, resulting in a loss of flavor and dry texture. It was confirmed that the flavor preference was also decreased.

At this time, since the milk solids content affects the amount of the gelling agent used, that is, if the milk solids content is low, the amount of the gelling agent should be increased.

Milk solids content can be satisfied through whole milk powder, but as a result of the sensory characteristic survey, it was confirmed that the preference was significantly lower than that of pudding using milk.

More specifically, setting milk and milk cream ratios (Samples A, B, C) to meet milk solids for proper texture while meeting fat content of 8% for optimal flavor of pudding and drying milk to powder Fig. 2 shows the results of comparing the sensory characteristics of the pudding according to the ratio of whole milk powder and milk cream (samples D, E) set.

It was confirmed that Comparative Example Samples D and E using whole milk powder had high viscosity and palatability, but exhibited poor flavor. On the other hand, in the case of Comparative Examples Samples B and C using milk, it was confirmed that the viscosity preference was low, but the flavor preference was increased. As a result of the sensory characteristic investigation, it was found that the comparative example using milk had an appearance and flavor suitable for pudding compared to the comparative example sample using whole milk powder.

Accordingly, in order to produce a drinkable type milk pudding with an appropriate texture, milk and milk cream bases are prepared while satisfying 8% fat content, but the milk content is 50% by weight or more and 80% by weight or less. was finally set.

A (Example) B (comparative example) C (comparative example) D (comparative example) E (comparative example) Exterior 8.5 7.8 8.3 6.3 6.0 zest 7.8 6.4 8.5 5.3 6.0 taste 6.8 6.3 5.8 6.0 6.4 viscosity diagram 9.0 5.8 6.5 7.2 7.5 Overall Preference 8.6 6.2 7.3 5.4 5.2

* Appearance: Evaluate whether the surface is smooth and has a silky luster

* Flavor: To evaluate whether the pudding is rich in flavor

* Taste: Evaluate whether the pudding tastes good, such as sweet.

* Viscosity acceptability: to evaluate whether the drinking pudding has adequate flowability and viscosity

* Comprehensive Preference: Comprehensive Sensory Preference

Example 1-3: Comparison of sensory properties of pudding according to sugar content

In order to screen the optimal sugar content for milk pudding having an appropriate texture for drinkable type, the milk and milk cream mixing ratio finally set in Example 1-2 was fixed, and the sugar content was adjusted. The sensory properties were evaluated.

Mixed solution raw material content (wt%) A (Example) B (comparative example) C (comparative example) milk raw milk 70 70 70 milk cream 15 15 15 gelling agent
(Carrageenan) 4.2 4.2 4.2 sugar 8.0 5.0 10.0 yolk fluid 0.5 0.5 0.5 Purified water 2.3 5.3 0.3 Sum 100 100 100

In order to compare the sensory properties of the pudding according to the added sugar content, the pudding is prepared so that the sugar content is 5 wt% (B), 8 wt% (A), and 10 wt% (C) based on the weight of the total composition of the pudding. prepared.

Specifically, as shown in FIG. 3 , the sugar content does not appear to be a factor that has a major influence on the appearance and viscosity preference of the drinking type pudding, but the higher the sugar content, the better the flavor. In taste and overall preference, it was found that the sugar content was significantly increased when the sugar content was 8% by weight than when it was 5% by weight. However, it was confirmed that when the sugar content was increased from 8 wt% to 10 wt%, the preference tends to decrease due to excessive sweetness.

Accordingly, in order to produce a drinkable type milk pudding having an appropriate texture, based on the taste and overall preference survey results according to the sugar content, the sugar content is 6 wt% or more and 9 wt% or less, that is, 8 wt% It was confirmed that the conditions were optimal, and the sugar content was finally set to 8% by weight.

A (Example) B (comparative example) C (comparative example) zest 8.2 7.9 8.4 Exterior 7.6 7.3 7.4 taste 7.2 6.3 6.8 viscosity diagram 8.6 8.4 8.4 Overall Preference 8.8 8.0 8.2

Example 1-4: Comparison of sensory properties of pudding according to the content of egg yolk fluid

In order to screen the optimal content of yolk fluid for milk pudding with drinkable type and appropriate texture, the milk and milk cream mixing ratio and sugar content finally set in Examples 1-2 and 1-3 were fixed. , and the sensory properties of the pudding prepared by adjusting the yolk fluid content were evaluated.

Mixed solution raw material content (wt%) A (Example) B (comparative example) C (comparative example) D (comparative example) milk raw milk 70 70 70 70 milk cream 15 15 15 15 gelling agent
(Carrageenan) 4.2 4.2 4.2 4.2 sugar 8.0 8.0 8.0 8.0 yolk fluid 0.5 - 0.3 1.0 Purified water 2.3 2.8 2.5 1.8 Sum 100 100 100 100

Specifically, 0 wt% (B), 0.3 wt% (C), 0.5 wt% (A), 1.0 wt% (B), 0.3 wt% (C), 0.5 wt% (A), 1.0 wt% of egg yolk fluid according to the traditional pudding production method to enhance the flavor of the pudding The results of comparing the sensory properties after preparing the pudding by adding it by weight% (D) content are shown in FIG. 4 .

It was confirmed that the content of egg yolk liquid did not affect the appearance characteristics of the drinking pudding, but had the greatest effect on flavor according to the content of the yolk liquid. Specifically, when the egg yolk content is 0 wt% and 0.3 wt%, it is confirmed that the rich taste and flavor of the pudding cannot be imparted, whereas when 1.0 wt% is added, the fishy smell of eggs is derived from the pudding and the flavor is and taste was found to deteriorate.

Accordingly, in order to prepare a drinkable type milk pudding having an appropriate texture, based on the results of a comprehensive preference survey on taste and flavor according to the content of the yolk fluid, the content of the yolk fluid is 0.3% by weight or more and the condition is 1.0% by weight or less , specifically, in the case of 0.5 wt%, it was confirmed that the harmonious flavor and taste of the pudding was the best, and the egg yolk solution content was finally set to 0.5 wt%.

A (Example) B (comparative example) C (comparative example) D (comparative example) zest 8.0 6.8 7.1 6.2 Exterior 8.2 7.9 7.8 7.8 taste 7.7 6.3 6.6 6.0 viscosity diagram 8.4 7.2 7.3 7.9 Overall Preference 8.4 6.5 6.6 6.0

Example 1-5: Combination and ratio setting of gelling agents

In Examples 1-1 to 1-4, the use of carrageenan alone as a gelling agent was intended to screen the ratio of milk and milk cream, and the use of a high content of carrageenan alone had a slippery, semi-fluid form and palatability. Because it falls, it was used only for simple screening to establish conditions for the production of drinkable type milk pudding.

Therefore, in order to prepare a milk pudding with a suitable texture that can be drunk similarly to the texture and similar to that of a pudding with a high content of carrageenan as a target, some of various gelling agents such as modified starch and xanthan gum were selected in addition to carrageenan. , an optimal mixing gelling agent was selected, and an optimal mixing ratio thereof was derived.

The gelling agent is usually dissolved in milk and milk cream preheated to 60~70℃, but if the modified starch is first dissolved, the modified starch creates viscosity. When selecting and mixing, it becomes difficult to completely dissolve and activate. Accordingly, when some of the various gelling agents were selected and dissolved, carrageenan, xanthan gum, gellan gum, etc. were first added and dissolved, and then modified starch was added later to dissolve them. In addition, it was confirmed that, when the carrageenan was first dissolved, the viscosity of the solution was not increased, so that the problem of precipitation of the modified starch occurred. Therefore, it was decided that the dissolution sequence in the final manufacturing process was performed by dissolving xanthan gum first.

On the other hand, various gelling agent combinations and mixing ratios were selected, and the gelation degree of the milk pudding prepared based on this was measured using a Bostwick Consistometer.

The viscosity of a low-viscosity liquid drinkable product is generally measured using a Brookfield viscometer and using the resistance of a sample per constant time, but the drinking-type milk pudding intended to be prepared in the present invention is a semi-solid type. The standard specification was established using a Bostwick viscometer as a method of measuring the viscosity of yogurt that has a similar texture as a liquid product.

The Bostwick viscometer is a method of measuring the flow rate of a sample of 75 ml per minute due to the horizontal difference. Petitzel, a commercially available pudding that is generally eaten with a spoon, is a control product for comparing the optimal properties of the drinkable milk pudding of the present invention. (CJ Corporation) was used. In addition, squeezed porridge packaged in a pouch pack using milk was used as a control product. The viscosity of the Petitzel (CJ) was 1 to 2 cm/min, and the viscosity of the squeezed porridge packaged in a pouch pack using milk was 1.5 to 2.8 cm/min, with little flowability.

Setting the gelling agent combination and mixing ratio for the production of drinkable milk pudding combination of gelling agents appearance Viscosity material content
(weight%) material content
(weight%) One modified starch 4 - - Precipitation and coagulation during sterilization due to lack of viscosity in starch precipitation, specifically, in the dissolution stage 20 cm/min or more 2 modified starch 4 carrageenan 0.4 Starch precipitation, specifically, there is no viscosity in the dissolution stage, so the starch all subsides 20 cm/min or more 3 modified starch 4 gellan gum 0.4 Broken gel appearance, specifically, there is a slight thickening effect in the dissolution stage, preventing starch precipitation, but showing broken gel appearance 1 cm/min or less 4 modified starch 4 xanthan gum 0.4 Broken gel appearance, specifically, there is a significant thickening effect in the dissolution stage, preventing starch precipitation, but showing a broken gel appearance 1 cm/min or less 5 modified starch 4 gellan gum 0.2 Broken gel appearance, specifically, there is a slight thickening effect in the dissolution stage, and shows a weak jelly appearance after cooling, but no flow 1 cm/min or less 6 modified starch 4 xanthan gum 0.2 Creamy appearance, specifically, high thickening effect in the dissolution stage, and good flowability with a viscosity of 7.5 cm/min after cooling 7.5 cm/min 7 modified starch 2 xanthan gum 0.2 low viscosity liquid 19.5 cm/min 8 modified starch 3 xanthan gum 0.2 not enough viscosity 13.0 cm/min 9 modified starch 2 xanthan gum 0.3 low viscosity liquid 17.0 cm/min 10 modified starch 2 xanthan gum 0.4 broken gel 11.5 cm/min

As shown in Table 7, various gelling agent combinations and mixing ratios were selected, and the properties and viscosity of the milk pudding prepared based thereon were measured. As a result, 0.2 wt% of xanthan gum and 4 wt% of modified starch (1 : 20 weight ratio), showed a creamy appearance and a viscosity value of 7.5 cm/min ( FIG. 5 c ). This was found to be prepared as a drinkable milk pudding that has flowability and gives a pudding texture of a certain viscosity compared to Petitzel (CJ Corporation) used as a control product and squeezed porridge packaged in a pouch pack using milk.

Example 1-6: Establishment of composition and process conditions for preparing drinking milk pudding

In the production of milk pudding using milk in a high content, it is important to use an appropriate amount of carrageenan because the use of carrageenan usually exhibits an effective thickening effect at a relatively small dose by the action of protein and carrageenan in milk. However, when carrageenan is used alone in a high content, there is a limitation in that it is difficult to realize the texture of a soft and creamy pudding because it is close to a slippery liquid form in texture. On the other hand, gelling agents such as gelatin, agar, konjac, etc. are suitable for cases where plasticity is required like general scoop pudding or jelly, and are not suitable for implementing a semi-solid fluid texture as in the present invention.

Also, in general, when gellan gum is used in a small amount (0.01 to 0.04%), it is one of the gelling agents widely used in dairy products because it takes the form of a fluid gel. appears in liquid form. Accordingly, it is not suitable for use as a gelling agent because it has a characteristic different from the physical properties of a certain viscosity having flowability of the drinking type milk pudding.

Meanwhile, Starch has an effect of increasing the viscosity through gelatinization and thus has the effect of realizing an appropriate texture in pudding manufacturing, but when used in a high content, a characteristic starchy odor rises, which reduces palatability.

Content of drinkable milk pudding composition material content (wt%) milk raw milk 70 milk cream 15 mixed gelling agent
(Xanthan Gum and Modified Starch) 4.2
(xanthan gum 0.2/modified starch 4.0) sugar 8.0 yolk fluid 0.5 vanilla extract 2.3 Sum 100

Therefore, a drink-type milk pudding composition was finally established based on the above series of results (Table 8). Specifically, as a gelling agent added during the manufacture of drinking-type milk pudding, 0.2 wt% of xanthan gum and 4 wt% of modified starch (weight ratio of 1:20) are used instead of gelatin used for conventional pudding or jelly. A mixed gelling agent was used. In addition, sugar, egg yolk liquid, vanilla extract, etc. are incidental factors compared to milk, milk cream, and gelling agents in the flavor and texture of drinking-type milk pudding. Based on the optimal content, milk pudding was prepared.

On the other hand, the ingredients of the drinkable milk pudding composition were homogenized with a high pressure homogenizer under a pressure of 150 bar to prepare a homogenized solution, and the homogenized solution was sterilized at 105° C. for 1 minute using an autoclave. Then, it was filled in a container and packaged in the form of a product. Packaging was carried out by a cold-fill (below 20 ℃) process, and the finally manufactured drinkable milk pudding was cooled through this packaging process.

In addition to the refrigerated injection, the hot-fill (70° C. or higher) that is typically performed during the production of conventional solidified pudding is It is a method used to maintain the shape through the cooling process in the pudding container (mold), but there is a problem in that it takes a long time to cool down if it needs to be filled at a high temperature. Therefore, packaging was performed by a refrigeration injection process, which has an advantage in terms of time-efficiency, because it is charged after cooling at 20-25°C through a cooling facility.

The final manufactured drinking-type milk pudding exhibited the properties of a creamy, elastic pudding and had a flowable texture, and showed a viscosity value of 7 to 9 cm/min. Accordingly, it can be seen that the prepared milk pudding is a drinkable type of milk pudding having a unique viscosity characteristic suitable for drinking by showing a flow property while exhibiting a high-viscosity pudding texture.

Claims (13)

milk; milk cream; and a gelling agent consisting of xanthan gum and modified starch,
A drink-type milk pudding composition in which xanthan gum and modified starch are mixed in a weight ratio of 1:20.
delete According to claim 1, wherein the milk pudding composition,
Based on the total weight of the milk pudding composition,
50 to 80% by weight of milk;
10 to 20% by weight of milk cream; and
A drink-type milk pudding composition comprising; 3.0 to 5.0% by weight of a gelling agent consisting of xanthan gum and modified starch.
According to claim 3, wherein the milk pudding composition,
Based on the total weight of the milk pudding composition,
6.0 to 9.0% by weight of sugar;
0.4 to 0.9 wt% of egg yolk; and
Vanilla extract 1.0 to 3.0% by weight; further comprising, drink-type milk pudding composition.
According to claim 1,
The modified starch is starch hydroxypropyl phosphate, drinkable type milk pudding composition.
The method of claim 1,
The milk pudding composition has a viscosity value measured by a Bostwick viscometer in the range of 5 to 10 cm/min, a drinking-type milk pudding composition.
a) mixing milk and milk cream to prepare a milk and milk cream base;
b) preparing a homogenized solution by adding and homogenizing a gelling agent consisting of xanthan gum and modified starch to the milk and milk cream base; and
c) sterilizing the homogenized solution;
A method for producing a drinkable milk pudding, wherein the xanthan gum and the modified starch are mixed in a weight ratio of 1:20.
8. The method of claim 7,
The milk and milk cream base of step a) is prepared by mixing 50 to 80% by weight of milk and 10 to 20% by weight of milk cream based on the total weight of the milk pudding composition.
8. The method of claim 7,
The gelling agent in step b) is added in an amount of 3.0 to 5.0% by weight based on the total weight of the milk pudding composition.
8. The method of claim 7,
In step b), the homogenization is performed using a high pressure homogenizer under a pressure condition of 100 to 200 bar, a method for producing a drinking-type milk pudding.
8. The method of claim 7,
In step c), the sterilization is performed using an autoclave at a temperature of 100° C. to 110° C. for 30 seconds to 3 minutes.
The method according to claim 7, wherein the milk pudding manufacturing method comprises:
d) packing the sterilized homogenized solution into a container and packaging; further comprising, a drinking-type milk pudding manufacturing method.
13. The method of claim 12,
The packaging step is carried out in a cold-fill process under a temperature condition of 20° C. or less, a method for producing a drinkable milk pudding.

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