WO2013099838A1 - Method for producing pudding - Google Patents

Method for producing pudding Download PDF

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Publication number
WO2013099838A1
WO2013099838A1 PCT/JP2012/083409 JP2012083409W WO2013099838A1 WO 2013099838 A1 WO2013099838 A1 WO 2013099838A1 JP 2012083409 W JP2012083409 W JP 2012083409W WO 2013099838 A1 WO2013099838 A1 WO 2013099838A1
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WO
WIPO (PCT)
Prior art keywords
raw material
material liquid
mass
pudding
milk
Prior art date
Application number
PCT/JP2012/083409
Other languages
French (fr)
Japanese (ja)
Inventor
由春 奈良原
敦子 稲葉
真理子 岸
Original Assignee
株式会社明治
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 株式会社明治 filed Critical 株式会社明治
Priority to IN1514KON2014 priority Critical patent/IN2014KN01514A/en
Priority to SG11201402984SA priority patent/SG11201402984SA/en
Priority to JP2013508318A priority patent/JP5243673B1/en
Priority to CN201280064076.XA priority patent/CN104039168B/en
Publication of WO2013099838A1 publication Critical patent/WO2013099838A1/en
Priority to HK14111410.3A priority patent/HK1197716A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a method for manufacturing a pudding.
  • milk pudding is manufactured through a raw material liquid preparation step, a homogenization step, a sterilization step, a primary cooling step, a cup filling step, and a secondary cooling step (see, for example, JP-A-2006-061035).
  • the milk pudding produced in this way usually gives the person who eats a moderate elasticity.
  • An object of the present invention is to provide a pudding that is superior in melting and touching the mouth than conventional puddings.
  • the method for manufacturing a pudding according to one aspect of the present invention includes a preparation step and a homogenization step.
  • “pudding” refers to, for example, custard pudding, milk pudding, chocolate pudding, mango pudding, ginger milk pudding, sesame pudding, bavarois, bramange, and the like.
  • a raw material liquid is prepared.
  • the raw material liquid may be purchased or prepared.
  • the homogenization step the raw material liquid is homogeneous so that the median diameter of the dispersoid in the raw material liquid is in the range of 1.0 ⁇ m to 6.0 ⁇ m and the standard deviation of the median diameter of the dispersoid is 0.30 or less. Is processed.
  • the raw material liquid is such that the median diameter of the dispersoid in the raw material liquid is in the range of 1.8 ⁇ m to 6.0 ⁇ m and the standard deviation of the median diameter of the dispersoid is 0.30 or less. Is preferably homogenized so that the median diameter of the dispersoid in the raw material liquid is in the range of 1.8 ⁇ m to 4.0 ⁇ m and the standard deviation of the median diameter of the dispersoid is 0.30 or less.
  • the raw material liquid is homogenized, and the median diameter of the dispersoid in the raw material liquid is in the range of 1.8 ⁇ m to 3.0 ⁇ m and the standard deviation of the median diameter of the dispersoid is 0.30.
  • the raw material liquid is homogenized so that the median diameter of the dispersoid in the raw material liquid is in the range of 1.8 ⁇ m to 2.6 ⁇ m and the standard deviation of the median diameter of the dispersoid is But More preferably, the raw material liquid is homogenized so as to be 0.30 or less, and the median diameter of the dispersoid in the raw material liquid is within the range of 1.9 ⁇ m to 6.0 ⁇ m and the median diameter of the dispersoid It is further preferable that the raw material liquid is homogenized so that the standard deviation of the dispersion is 0.30 or less, and the median diameter of the dispersoid in the raw material liquid is within the range of 1.9 ⁇ m to 4.0 ⁇ m and dispersed.
  • the raw material liquid is homogenized so that the standard deviation of the quality median diameter is 0.30 or less, and the median diameter of the dispersoid in the raw material liquid is in the range of 1.9 ⁇ m to 3.0 ⁇ m. It is more preferable that the raw material liquid is homogenized so that the standard deviation of the median diameter of the dispersoid is 0.30 or less, and the median diameter of the dispersoid in the raw material liquid is 1.9 ⁇ m to 2.6 ⁇ m. More preferably, the raw material liquid is homogenized so that the standard deviation of the median diameter of the dispersoid is within 0.30 or less, and the median diameter of the dispersoid in the raw material liquid is 1.95 ⁇ m.
  • the raw material liquid is homogenized so that the standard deviation of the median diameter of the dispersoid is not more than 0.30 within the range of 2.55 ⁇ m or less, and the median diameter of the dispersoid in the raw material liquid It is more preferable that the raw material liquid is homogenized so that the standard deviation of the median diameter of the dispersoid is 0.30 or less, while being within the range of 2.0 ⁇ m to 6.0 ⁇ m. More preferably, the raw material liquid is homogenized so that the diameter is in the range of 2.0 ⁇ m to 4.0 ⁇ m and the standard deviation of the median diameter of the dispersoid is 0.30 or less.
  • the raw material liquid is homogenized so that the median diameter of the dispersoid is in the range of 2.0 ⁇ m to 3.0 ⁇ m and the standard deviation of the median diameter of the dispersoid is 0.30 or less, It is particularly preferable that the raw material liquid is homogenized so that the median diameter of the dispersoid is within a range of 2.0 ⁇ m to 2.6 ⁇ m and the standard deviation of the median diameter of the dispersoid is 0.30 or less. .
  • the standard deviation of the median diameter of the dispersoid is particularly preferably 0.20 or less.
  • the homogeneous pressure is preferably in the range of 1 MPa to 15 MPa, more preferably in the range of 1 MPa to 5 MPa, and further preferably in the range of 2 MPa to 5 MPa. Preferably, it is particularly preferably within the range of 2 MPa or more and less than 5 MPa.
  • the raw material liquid preferably contains fat in the range of 5% by mass to 40% by mass, and the fat in the range of 13% by mass to 25% by mass is preferable. More preferably it is contained.
  • fat here is milk fat.
  • non-fat milk solid content in the range of 5 mass% or more and 10 mass% or less is contained in a raw material liquid, The range of 5 mass% or more and 8 mass% or less is preferable.
  • the non-fat milk solid content is more preferably contained, and the non-fat milk solid content within the range of 5% by mass or more and 7% by mass or less is further preferably contained, and 5.5% by mass or more and 6.% by mass. It is particularly preferable that fat within a range of 5% by mass or less is contained.
  • the raw material liquid preferably contains a solid content in the range of 20% by mass or more and 40% by mass or less, and the solid content in the range of 25% by mass or more and 38% by mass or less.
  • the solid content is more preferably 30% by mass to 36% by mass, and further preferably the solid content is in the range of 32% by mass to 34% by mass. It is particularly preferable.
  • the breaking strength of the pudding obtained as described above is preferably in the range 10.0gf / cm 2 or more 25.0gf / cm 2 or less of, 10.0gf / cm 2 or more 16.0gf / cm More preferably, it is in the range of 2 or less, more preferably in the range of 10.0 gf / cm 2 or more and 15.0 gf / cm 2 or less, and further preferably in the range of 10.0 gf / cm 2 or more and 14.5 gf / cm 2 or less.
  • it is in the range of 10.0 gf / cm 2 or more and 14.0 gf / cm 2 or less, more preferably in the range of 10.0 gf / cm 2 or more and 13.0 gf / cm 2 or less. It is particularly preferred that
  • the pudding having good melting characteristics according to the embodiment of the present invention is manufactured through a preparation process, a homogenization process, a sterilization process, a primary cooling process, a cup filling process, and a secondary cooling process.
  • these processes may be appropriately replaced for reasons such as the properties of the raw material liquid, or may be partially omitted.
  • the raw material liquid is prepared in this step, the raw material liquid is prepared by dissolving the milk raw material and the gelling agent in water.
  • milk ingredients are raw milk, cow milk, skim milk, milk fat (cream), butter, whey, concentrated milk, skim concentrated milk, butter milk, cheese, whole condensed milk, skimmed condensed milk, whole milk powder and skimmed milk. It is preferably at least one selected from the group consisting of milk powder.
  • milk fat in the range of 5% by mass to 40% by mass is preferably contained in the raw material liquid, and milk fat in the range of 13% by mass to 25% by mass is preferable. Is more preferably contained.
  • non-fat milk solid content in the range of 5 mass% or more and 10 mass% or less is contained in a raw material liquid.
  • solid content in the range of 20 mass% or more and 40 mass% or less is contained in a raw material liquid.
  • the “gelling agent” mentioned here is preferably at least one selected from the group consisting of agar, carrageenan, farcellulan, gelatin, low methoxyl pectin, deacylated gellan gum and sodium alginate.
  • ingredients other than the milk raw material and the gelling agent can be appropriately added to the raw material liquid.
  • examples of other components include fats and oils, sugars, starches, processed eggs / eggs, processed beans / beans, fruits / vegetables, nuts, alcoholic beverages, additives, and the like.
  • examples of the additive include sweeteners, fragrances, colorants, emulsifiers, seasonings, reinforcing agents, thickeners, and the like.
  • the raw material liquid may be heated if necessary to dissolve the milk raw material and the gelling agent in water.
  • the heating temperature at that time exists in the range of 40 degreeC or more and 80 degrees C or less, However, When fats and oils are contained in a raw material liquid, the heating temperature has preferable about 60 degreeC.
  • a stirring device such as a mixer or a tank with a stirrer may be used.
  • the raw material liquid prepared in the preparation process is homogenized by a homogenizer or a plate-type sterilizer equipped with a homogenizer.
  • the homogenization pressure in the homogenization process is such that the median diameter of the dispersoid of the raw material liquid is in the range of 1.0 ⁇ m to 6.0 ⁇ m, and the standard deviation of the median diameter of the dispersoid is 0.30 or less.
  • the homogeneous pressure in the range of 1 MPa to 15 MPa.
  • the raw material liquid which passed through the homogenization process is heated by a jacket, a tank with a stirrer, a plate type sterilizer, or the like.
  • the raw material liquid is preferably heated at a temperature in the range of 90 ° C. to 150 ° C. for a time in the range of 2 seconds to 10 minutes.
  • the cooling temperature of the raw material liquid in the primary cooling step is preferably 5 to 15 ° C. higher than the gelling temperature of the gelling agent contained in the raw material liquid.
  • the cooling temperature is preferably set within a temperature range of 45 ° C. or more and 55 ° C. or less for agar, for example, and preferably set within a temperature range of 50 ° C. or more and 60 ° C. or less for carrageenan, It is preferably set within a temperature range of 45 ° C. or more and 55 ° C.
  • gelatin is preferably set within a temperature range of 25 ° C. or more and 35 ° C. or less, and low methoxyl pectin is set at a temperature of 35 ° C. or more and 45 ° C. or less. It is preferably set within a range, preferably set within a temperature range of 35 ° C. to 45 ° C. for deacylated gellan gum, and set within a temperature range of 35 ° C. to 45 ° C. for sodium alginate. Is preferred.
  • Cup filling step In the cup filling step, the raw material liquid that has undergone the primary cooling step is filled into a cup (container) and sealed.
  • This cup filling process can be carried out using a cup fill seal filling machine, a foam fill seal filling machine or the like.
  • a secondary cooling process the raw material liquid with which the cup was filled in a cup filling process is left still in a refrigerator, and is cooled. As a result, the raw material liquid is gelled and a desired pudding is obtained.
  • the cooling temperature is preferably set so that the center temperature of the pudding in the cup becomes a temperature within the range of 1 ° C. or more and 10 ° C. or less.
  • the median diameter of the dispersoid of the raw material liquid is in the range of 1.0 ⁇ m to 6.0 ⁇ m, and the median diameter of the dispersoid is The raw material liquid is homogenized so that the standard deviation is 0.30 or less.
  • milk fat in the range of 5% by mass to 40% by mass preferably in the range of 13% by mass to 25% by mass
  • milk fat in the range of 5% by mass to 40% by mass is contained in the raw material liquid.
  • the raw material liquid in the primary cooling step, can be cooled below the gelling temperature of the gelling agent, and the gelling ability of the raw material liquid can be temporarily lost and stored. .
  • the raw material liquid after reheating the raw material liquid and heating it above the melting temperature of the gelling agent to restore the gelling ability of the raw material liquid, the raw material liquid is re-cooled and subjected to primary cooling. Cool to temperature (5-15 ° C. higher than the gelling temperature of the gelling agent contained in the raw material liquid). And a cup filling process and a secondary cooling process are performed after this.
  • the reheating temperature is preferably set within a temperature range of 80 ° C. or higher and 90 ° C. or lower for agar, and is preferably set within a temperature range of 70 ° C. or higher and 80 ° C. or lower for carrageenan. In the run, it is preferably set within a temperature range of 70 ° C. to 80 ° C., and in the case of gelatin, it is preferably set within a temperature range of 40 ° C. to 50 ° C. If the reheating temperature is too high, energy is lost, and if the reheating temperature is too low, the gelling ability of the gelling agent is not completely recovered, resulting in poor gelation.
  • this reheating / recooling can be performed using a multi-tube heat exchanger or a plate heat exchanger.
  • the merit of performing the reheating / recooling process in this way is that a series of processes leading to the secondary cooling process can be divided into two in terms of time. Thereby, the time freedom degree of manufacturing operation can be raised.
  • the pudding manufacturing method according to the embodiment of the present invention can also be applied to custard pudding.
  • the custard pudding is basically manufactured through a preparation process, a homogenization process, a sterilization process, a primary cooling process, a cup filling process, a solidification process, and a secondary cooling process.
  • these processes may be appropriately replaced for reasons such as the properties of the raw material liquid, or may be partially omitted.
  • the custard pudding raw material liquid may be steamed and solidified, or may be solidified by high pressure treatment.
  • the primary raw material liquid contains 6.03 mass% non-fat milk solids, 5.05 mass% milk fat, and 7.60 mass% sugar. Further, the solid content of the primary raw material liquid was 33.22% by mass. Moreover, when the sweetness degree of this primary raw material liquid was computed, the sweetness degree was 8.24. The sweetness was calculated from the following formula.
  • the secondary raw material liquid after sterilization treatment was cooled to 70 ° C. to prepare a sample solution.
  • This sample solution is set in a laser diffraction particle size distribution analyzer (SALD-2100 manufactured by Shimadzu Corporation), and the median diameter of the dispersoid in the secondary raw material liquid (dispersion when the cumulative number of dispersoids becomes 50%) Quality particle diameter) was measured and the standard deviation was determined.
  • the median diameter of the dispersoid in the secondary raw material liquid according to this example was 2.30 ⁇ m, and the standard deviation was 0.27 (see Table 1).
  • Example 1 except that skim milk powder (Q) is 5.3 parts by weight, fresh cream is 21.0 parts by weight, dextrin MD220 is 9.5 parts by weight, and raw water is 55.53 parts by weight.
  • a milk pudding was prepared after preparing the raw material liquid.
  • the primary raw material liquid contains 6.05% by mass of non-fat milk solid content, 10.03% by mass of milk fat, and 7.60% by mass of sugar.
  • solid content of this primary raw material liquid was 33.26 mass%.
  • the sweetness degree of this primary raw material liquid was 8.24.
  • Example 1 except that skim milk powder (Q) was 4.95 parts by weight, fresh cream was 27.6 parts by weight, dextrin MD220 was 6.25 parts by weight, and raw water was 52.53 parts by weight.
  • a milk pudding was prepared after preparing the raw material liquid.
  • the primary raw material liquid contains 6.02% by mass of non-fat milk solids, 13.16% by mass of milk fat, and 7.60% by mass of sugar.
  • the solid content of this primary raw material liquid was 33.27 mass%.
  • the sweetness degree of this primary raw material liquid was 8.24.
  • Example 1 except that the skim milk powder (Q) is 4.775 parts by weight, the fresh cream is 31.75 parts by weight, the dextrin MD220 is 4.15 parts by weight, and the raw water is 50.505 parts by weight.
  • a milk pudding was prepared after preparing the raw material liquid.
  • the primary raw material liquid contains 6.05% by mass of non-fat milk solids, 15.13% by mass of milk fat, and 7.60% by mass of sugar.
  • the solid content of this primary raw material liquid was 33.27 mass%.
  • the sweetness degree of this primary raw material liquid was 8.25.
  • Non-fat dry milk (Q) is 3.75 parts by weight, sugar is 1.5 parts by weight, fresh cream is 53.0 parts by weight, raw water is 40.68 parts by weight, and dextrin MD220 is not added.
  • milk pudding was prepared.
  • the primary raw material liquid contains 6.07% by mass of non-fat milk solids, 25.21% by mass of milk fat, and 1.50% by mass of sugar.
  • solid content of this primary raw material liquid was 33.29 mass%.
  • the sweetness degree of this primary raw material liquid was computed, the sweetness degree was 2.15.
  • a milk pudding was prepared after preparing the raw material liquid in the same manner as in Example 1 except that the homogeneous pressure was 5 MPa.
  • the primary raw material liquid contains 6.03% by mass of non-fat milk solids, 5.05% by mass of milk fat, and 7.60% by mass of sugar. Further, the solid content of the primary raw material liquid was 33.22% by mass. Moreover, when the sweetness degree of this primary raw material liquid was computed, the sweetness degree was 8.24.
  • a milk pudding was prepared after preparing the raw material liquid in the same manner as in Example 2 except that the homogeneous pressure was 5 MPa.
  • the primary raw material liquid contains 6.05% by mass of non-fat milk solid content, 10.03% by mass of milk fat, and 7.60% by mass of sugar.
  • solid content of this primary raw material liquid was 33.26 mass%.
  • the sweetness degree of this primary raw material liquid was 8.24.
  • a milk pudding was prepared after preparing the raw material liquid in the same manner as in Example 3 except that the homogeneous pressure was 5 MPa.
  • the primary raw material liquid contains 6.02% by mass of non-fat milk solids, 13.16% by mass of milk fat, and 7.60% by mass of sugar.
  • the solid content of this primary raw material liquid was 33.27 mass%.
  • the sweetness degree of this primary raw material liquid was 8.24.
  • Non-fat dry milk (Q) is 4.800 parts by weight, fresh cream is 30.000 parts by weight, dextrin MD220 is 5.00 parts by weight, emulsifier is 0.10 parts by weight, and raw water is 51.640 parts by weight.
  • a milk pudding was prepared after preparing the raw material liquid in the same manner as in Example 1 except that the homogeneous pressure was 5 MPa.
  • the primary raw material liquid contains 6.00% by mass of non-fat milk solids, 14.3% by mass of milk fat, and 7.60% by mass of sugar.
  • solid content of this primary raw material liquid was 33.10 mass%.
  • the sweetness degree of this primary raw material liquid was 8.24.
  • a milk pudding was prepared after preparing the raw material liquid in the same manner as in Example 4 except that the homogeneous pressure was 5 MPa.
  • the primary raw material liquid contains 6.05% by mass of non-fat milk solids, 15.13% by mass of milk fat, and 7.60% by mass of sugar.
  • the solid content of this primary raw material liquid was 33.27 mass%.
  • the sweetness degree of this primary raw material liquid was 8.25.
  • a milk pudding was prepared after preparing the raw material liquid in the same manner as in Example 5 except that the homogeneous pressure was 5 MPa.
  • the primary raw material liquid contains 6.07% by mass of non-fat milk solids, 25.21% by mass of milk fat, and 1.50% by mass of sugar.
  • solid content of this primary raw material liquid was 33.29 mass%.
  • the sweetness degree of this primary raw material liquid was 2.15.
  • a milk pudding was prepared after preparing the raw material liquid in the same manner as in Example 1 except that the homogeneous pressure was 15 MPa.
  • the primary raw material liquid contains 6.03% by mass of non-fat milk solids, 5.05% by mass of milk fat, and 7.60% by mass of sugar. Further, the solid content of the primary raw material liquid was 33.22% by mass. Moreover, when the sweetness degree of this primary raw material liquid was computed, the sweetness degree was 8.24.
  • a milk pudding was prepared after preparing the raw material liquid in the same manner as in Example 2 except that the homogeneous pressure was 15 MPa.
  • the primary raw material liquid contains 6.05% by mass of non-fat milk solid content, 10.03% by mass of milk fat, and 7.60% by mass of sugar.
  • solid content of this primary raw material liquid was 33.26 mass%.
  • the sweetness degree of this primary raw material liquid was 8.24.
  • Non-fat dry milk (Q) is 4.800 parts by weight, fresh cream is 30.000 parts by weight, dextrin MD220 is 5.00 parts by weight, emulsifier is 0.10 parts by weight, and raw water is 51.640 parts by weight.
  • a milk pudding was prepared after preparing the raw material liquid in the same manner as in Example 1 except that the homogeneous pressure was 25 MPa.
  • the primary raw material liquid contains 6.00% by mass of non-fat milk solids, 14.3% by mass of milk fat, and 7.60% by mass of sugar.
  • solid content of this primary raw material liquid was 33.10 mass%.
  • the sweetness degree of this primary raw material liquid was 8.24.
  • Example 2 A milk pudding was prepared after preparing the raw material liquid in the same manner as in Example 3 except that the homogeneous pressure was 15 MPa.
  • the primary raw material liquid contains 6.02% by mass of non-fat milk solids, 13.16% by mass of milk fat, and 7.60% by mass of sugar.
  • the solid content of this primary raw material liquid was 33.27 mass%.
  • the sweetness degree of this primary raw material liquid was 8.24.
  • Example 3 A milk pudding was prepared after preparing the raw material liquid in the same manner as in Example 4 except that the homogeneous pressure was 15 MPa.
  • the primary raw material liquid contains 6.05% by mass of non-fat milk solids, 15.13% by mass of milk fat, and 7.60% by mass of sugar.
  • the solid content of this primary raw material liquid was 33.27 mass%.
  • the sweetness degree of this primary raw material liquid was 8.25.
  • Example 4 A milk pudding was prepared after preparing the raw material liquid in the same manner as in Example 5 except that the homogeneous pressure was 15 MPa.
  • the primary raw material liquid contains 6.07% by mass of non-fat milk solids, 25.21% by mass of milk fat, and 1.50% by mass of sugar.
  • solid content of this primary raw material liquid was 33.29 mass%.
  • the sweetness degree of this primary raw material liquid was 2.15.
  • the median diameter of the dispersoids in the secondary raw material liquids according to Examples 1 to 13 is 1.1 ⁇ m to 2.6 ⁇ m, and the standard deviation is about 0.16 to 0.28.
  • the median diameter of the dispersoids in the secondary raw material liquids according to Comparative Examples 1 to 4 is 2.4 ⁇ m to 8.44 ⁇ m, and the standard deviation is about 0.32 to 0.40. That is, the median diameter and standard deviation of the dispersoids in the secondary raw material liquids according to Examples 1 to 13 are smaller than the median diameter and standard deviation of the dispersoids in the secondary raw material liquids according to Comparative Examples 1 to 4. That is, it is presumed that the smaller the median diameter of the dispersoid and the more uniform, the better the melting and mouthfeel of the milk pudding. In the case where the homogenization treatment is not performed, the standard deviation of the dispersoid in the secondary raw material liquid is relatively large, and the milk pudding obtained from such a secondary raw material liquid does not feel very good to the touch.
  • the fat content is 2 to 30% by mass, preferably 3 to 28% by mass, more preferably 4 to 26% in producing the pudding according to the present invention.
  • the non-fat milk solid content is 5 to 10% by mass, preferably 5 to 7% by mass, more preferably 5.5 to 6.5% by mass, and the solid content is 20 to 40% by mass, preferably 30%.
  • To 36 mass%, more preferably 32 to 34 mass%, and the homogeneous pressure for the primary raw material liquid is 1 to 10 MPa, preferably 1 to 5 MPa, more preferably 2 to 5 MPa, and even more preferably 2 to 3 MPa.
  • the median diameter of the dispersoid in the secondary raw material liquid can be in the range of 1.0 ⁇ m or more and 6.0 ⁇ m or less, and the standard deviation of the median diameter of the dispersoid can be 0.30 or less.
  • the fat amount is 3 to 12% by mass, preferably 4 to 11% by mass, more preferably 5 to 10% by mass in producing the pudding according to the present invention.
  • the solid content of non-fat milk is 5 to 10% by mass, preferably 5 to 7% by mass, more preferably 5.5 to 6.5% by mass, and the solid content is 20 to 40% by mass, preferably 30 to 36% by mass. %, More preferably 32 to 34% by mass, and the homogeneous pressure for the primary raw material liquid is 11 to 20 MPa, preferably 13 to 17 MPa, more preferably 14 to 16 MPa.
  • the diameter can be in the range of 1.0 ⁇ m or more and 6.0 ⁇ m or less, and the standard deviation of the median diameter of the dispersoid can be 0.30 or less. It was thought that it was possible to manufacture

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
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Abstract

The present invention addresses the problem of providing a pudding which has a higher meltability in mouth than the conventional puddings. A method for producing a pudding according to the present invention comprises a preparative step and a homogenization step. In the preparative step, a starting material solution is prepared. In the homogenization step, the starting material solution is homogenized so as to give a median diameter of a dispersoid in the starting material solution of 1.0-6.0 μm inclusive and a standard deviation of the median diameter of the dispersoid of not more than 0.30. In this step, it is preferred that the homogenization pressure is within the range of 1-15 MPa inclusive.

Description

プディングの製造方法Pudding manufacturing method
　本発明は、プディングの製造方法に関する。 The present invention relates to a method for manufacturing a pudding.
　通常、ミルクプディングは、原料液調合工程、均質化工程、殺菌工程、一次冷却工程、カップ充填工程および二次冷却工程を経て製造される（例えば、特開２００６－０６１０３５号公報参照）。このようにして製造されるミルクプディングは、通常、食する者に適度な弾力性を感じさせる。 Usually, milk pudding is manufactured through a raw material liquid preparation step, a homogenization step, a sterilization step, a primary cooling step, a cup filling step, and a secondary cooling step (see, for example, JP-A-2006-061035). The milk pudding produced in this way usually gives the person who eats a moderate elasticity.
特開２００６－０６１０３５号公報JP 2006-061035 A
　ところで、近年、ミルクプディング等のプディングに口溶けのよさ、舌触りのよさが求められることがある。本発明の課題は、従来のプディングよりも口溶けおよび舌触りに優れるプディングを提供することにある。 By the way, in recent years, puddings such as milk puddings are sometimes required to have a good melt and touch. An object of the present invention is to provide a pudding that is superior in melting and touching the mouth than conventional puddings.
　本発明の一局面に係るプディングの製造方法は、準備工程および均質化工程を備える。なお、ここにいう「プディング」とは、例えば、カスタードプディング、ミルクプディング、チョコレートプディング、マンゴープディング、生姜牛乳プディング、胡麻プディング、ババロア、ブラマンジェ等である。準備工程では、原料液が準備される。なお、原料液は、購入されてもよいし、調合されてもよい。均質化工程では、原料液中の分散質のメディアン径が１．０μｍ以上６．０μｍ以下の範囲内となると共に分散質のメディアン径の標準偏差が０．３０以下となるように原料液が均質化処理される。なお、ここにいう「分散質」とは、乳脂肪、カゼイン等である。また、均質化工程では、原料液中の分散質のメディアン径が１．８μｍ以上６．０μｍ以下の範囲内となると共に分散質のメディアン径の標準偏差が０．３０以下となるように原料液が均質化処理されることが好ましく、原料液中の分散質のメディアン径が１．８μｍ以上４．０μｍ以下の範囲内となると共に分散質のメディアン径の標準偏差が０．３０以下となるように原料液が均質化処理されることがより好ましく、原料液中の分散質のメディアン径が１．８μｍ以上３．０μｍ以下の範囲内となると共に分散質のメディアン径の標準偏差が０．３０以下となるように原料液が均質化処理されることがさらに好ましく、原料液中の分散質のメディアン径が１．８μｍ以上２．６μｍ以下の範囲内となると共に分散質のメディアン径の標準偏差が０．３０以下となるように原料液が均質化処理されることがさらに好ましく、原料液中の分散質のメディアン径が１．９μｍ以上６．０μｍ以下の範囲内となると共に分散質のメディアン径の標準偏差が０．３０以下となるように原料液が均質化処理されることがさらに好ましく、原料液中の分散質のメディアン径が１．９μｍ以上４．０μｍ以下の範囲内となると共に分散質のメディアン径の標準偏差が０．３０以下となるように原料液が均質化処理されることがさらに好ましく、原料液中の分散質のメディアン径が１．９μｍ以上３．０μｍ以下の範囲内となると共に分散質のメディアン径の標準偏差が０．３０以下となるように原料液が均質化処理されることがさらに好ましく、原料液中の分散質のメディアン径が１．９μｍ以上２．６μｍ以下の範囲内となると共に分散質のメディアン径の標準偏差が０．３０以下となるように原料液が均質化処理されることがさらに好ましく、原料液中の分散質のメディアン径が１．９５μｍ以上２．５５μｍ以下の範囲内となると共に分散質のメディアン径の標準偏差が０．３０以下となるように原料液が均質化処理されることがさらに好ましく、原料液中の分散質のメディアン径が２．０μｍ以上６．０μｍ以下の範囲内となると共に分散質のメディアン径の標準偏差が０．３０以下となるように原料液が均質化処理されることがさらに好ましく、同分散質のメディアン径が２．０μｍ以上４．０μｍ以下の範囲内となると共に分散質のメディアン径の標準偏差が０．３０以下となるように原料液が均質化処理されることがさらに好ましく、同分散質のメディアン径が２．０μｍ以上３．０μｍ以下の範囲内となると共に分散質のメディアン径の標準偏差が０．３０以下となるように原料液が均質化処理されることがさらに好ましく、同分散質のメディアン径が２．０μｍ以上２．６μｍ以下の範囲内となると共に分散質のメディアン径の標準偏差が０．３０以下となるように原料液が均質化処理されることが特に好ましい。また、分散質のメディアン径の標準偏差は、０．２０以下であることが特に好ましい。また、この均質化工程において、均質圧力は１ＭＰａ以上１５ＭＰａ以下の範囲内であることが好ましく、１ＭＰａ以上５ＭＰａ以下の範囲内であることがより好ましく、２ＭＰａ以上５ＭＰａ以下の範囲内であることがさらに好ましく、２ＭＰａ以上５ＭＰａ未満の範囲内であることが特に好ましい。 The method for manufacturing a pudding according to one aspect of the present invention includes a preparation step and a homogenization step. Here, “pudding” refers to, for example, custard pudding, milk pudding, chocolate pudding, mango pudding, ginger milk pudding, sesame pudding, bavarois, bramange, and the like. In the preparation step, a raw material liquid is prepared. The raw material liquid may be purchased or prepared. In the homogenization step, the raw material liquid is homogeneous so that the median diameter of the dispersoid in the raw material liquid is in the range of 1.0 μm to 6.0 μm and the standard deviation of the median diameter of the dispersoid is 0.30 or less. Is processed. Here, “dispersoid” refers to milk fat, casein and the like. In the homogenization step, the raw material liquid is such that the median diameter of the dispersoid in the raw material liquid is in the range of 1.8 μm to 6.0 μm and the standard deviation of the median diameter of the dispersoid is 0.30 or less. Is preferably homogenized so that the median diameter of the dispersoid in the raw material liquid is in the range of 1.8 μm to 4.0 μm and the standard deviation of the median diameter of the dispersoid is 0.30 or less. More preferably, the raw material liquid is homogenized, and the median diameter of the dispersoid in the raw material liquid is in the range of 1.8 μm to 3.0 μm and the standard deviation of the median diameter of the dispersoid is 0.30. More preferably, the raw material liquid is homogenized so that the median diameter of the dispersoid in the raw material liquid is in the range of 1.8 μm to 2.6 μm and the standard deviation of the median diameter of the dispersoid is But More preferably, the raw material liquid is homogenized so as to be 0.30 or less, and the median diameter of the dispersoid in the raw material liquid is within the range of 1.9 μm to 6.0 μm and the median diameter of the dispersoid It is further preferable that the raw material liquid is homogenized so that the standard deviation of the dispersion is 0.30 or less, and the median diameter of the dispersoid in the raw material liquid is within the range of 1.9 μm to 4.0 μm and dispersed. More preferably, the raw material liquid is homogenized so that the standard deviation of the quality median diameter is 0.30 or less, and the median diameter of the dispersoid in the raw material liquid is in the range of 1.9 μm to 3.0 μm. It is more preferable that the raw material liquid is homogenized so that the standard deviation of the median diameter of the dispersoid is 0.30 or less, and the median diameter of the dispersoid in the raw material liquid is 1.9 μm to 2.6 μm. More preferably, the raw material liquid is homogenized so that the standard deviation of the median diameter of the dispersoid is within 0.30 or less, and the median diameter of the dispersoid in the raw material liquid is 1.95 μm. More preferably, the raw material liquid is homogenized so that the standard deviation of the median diameter of the dispersoid is not more than 0.30 within the range of 2.55 μm or less, and the median diameter of the dispersoid in the raw material liquid It is more preferable that the raw material liquid is homogenized so that the standard deviation of the median diameter of the dispersoid is 0.30 or less, while being within the range of 2.0 μm to 6.0 μm. More preferably, the raw material liquid is homogenized so that the diameter is in the range of 2.0 μm to 4.0 μm and the standard deviation of the median diameter of the dispersoid is 0.30 or less. More preferably, the raw material liquid is homogenized so that the median diameter of the dispersoid is in the range of 2.0 μm to 3.0 μm and the standard deviation of the median diameter of the dispersoid is 0.30 or less, It is particularly preferable that the raw material liquid is homogenized so that the median diameter of the dispersoid is within a range of 2.0 μm to 2.6 μm and the standard deviation of the median diameter of the dispersoid is 0.30 or less. . The standard deviation of the median diameter of the dispersoid is particularly preferably 0.20 or less. In this homogenization step, the homogeneous pressure is preferably in the range of 1 MPa to 15 MPa, more preferably in the range of 1 MPa to 5 MPa, and further preferably in the range of 2 MPa to 5 MPa. Preferably, it is particularly preferably within the range of 2 MPa or more and less than 5 MPa.
　本願発明者らが鋭意検討した結果、プディングの原料液を均質化する際、原料液中の分散質のメディアン径およびその標準偏差が上記範囲内となるように原料液を均質化処理することにより、プディングの口溶けおよび舌触りが従来のものよりも良好になることが明らかとなった。したがって、本発明に係るプディングの製造方法を使用すれば、従来のプディングよりも口溶けおよび舌触りに優れるプディングを製造することができる。 As a result of intensive studies by the inventors of the present application, when homogenizing the pudding raw material liquid, by homogenizing the raw material liquid so that the median diameter of the dispersoid in the raw material liquid and its standard deviation are within the above range. It was revealed that the pudding's mouth melting and touch were better than the conventional ones. Therefore, by using the pudding manufacturing method according to the present invention, it is possible to manufacture a pudding that is more excellent in melting and touch than a conventional pudding.
　なお、上述のプディングの製造方法において、原料液には、５質量％以上４０質量％以下の範囲内の脂肪が含有されることが好ましく、１３質量％以上２５質量％以下の範囲内の脂肪が含有されることがより好ましい。なお、ここにいう「脂肪」は、乳脂肪であることが好ましい。 In the above pudding manufacturing method, the raw material liquid preferably contains fat in the range of 5% by mass to 40% by mass, and the fat in the range of 13% by mass to 25% by mass is preferable. More preferably it is contained. In addition, it is preferable that "fat" here is milk fat.
　本願発明者らが鋭意検討した結果、プディングの原料液に５質量％以上４０質量％以下の範囲内の脂肪が含有されると、口当たりが極めて優しいクリーミィなプディングが得られることが明らかとなった。したがって、本発明に係るプディングの製造方法を使用すれば、従来のプディングよりも口当たりが極めて優しいクリーミィなプディングを製造することができる。 As a result of intensive studies by the inventors of the present application, it has been clarified that a creamy pudding with a very gentle mouthfeel can be obtained when the raw material liquid for pudding contains fat in the range of 5 mass% to 40 mass%. . Therefore, if the manufacturing method of the pudding according to the present invention is used, a creamy pudding having an extremely gentle mouthfeel compared to the conventional pudding can be manufactured.
　また、上述のプディングの製造方法において、原料液には、５質量％以上１０質量％以下の範囲内の無脂乳固形分が含有されることが好ましく、５質量％以上８質量％以下の範囲内の無脂乳固形分が含有されることがより好ましく、５質量％以上７質量％以下の範囲内の無脂乳固形分が含有されることがさらに好ましく、５．５質量％以上６．５質量％以下の範囲内の脂肪が含有されることが特に好ましい。 Moreover, in the manufacturing method of the above-mentioned pudding, it is preferable that non-fat milk solid content in the range of 5 mass% or more and 10 mass% or less is contained in a raw material liquid, The range of 5 mass% or more and 8 mass% or less is preferable. The non-fat milk solid content is more preferably contained, and the non-fat milk solid content within the range of 5% by mass or more and 7% by mass or less is further preferably contained, and 5.5% by mass or more and 6.% by mass. It is particularly preferable that fat within a range of 5% by mass or less is contained.
　また、上述のプディングの製造方法において、原料液には、２０質量％以上４０質量％以下の範囲内の固形分が含有されることが好ましく、２５質量％以上３８質量％以下の範囲内の固形分が含有されることがより好ましく、３０質量％以上３６質量％以下の範囲内の固形分が含有されることがさらに好ましく、３２質量％以上３４質量％以下の範囲内の固形分が含有されることが特に好ましい。 In the above pudding manufacturing method, the raw material liquid preferably contains a solid content in the range of 20% by mass or more and 40% by mass or less, and the solid content in the range of 25% by mass or more and 38% by mass or less. The solid content is more preferably 30% by mass to 36% by mass, and further preferably the solid content is in the range of 32% by mass to 34% by mass. It is particularly preferable.
　なお、上述のようにして得られるプディングの破断強度は、１０．０ｇｆ／ｃｍ２以上２５．０ｇｆ／ｃｍ２以下の範囲内であることが好ましく、１０．０ｇｆ／ｃｍ２以上１６．０ｇｆ／ｃｍ２以下の範囲内であることがより好ましく、１０．０ｇｆ／ｃｍ２以上１５．０ｇｆ／ｃｍ２以下の範囲内であることがさらに好ましく、１０．０ｇｆ／ｃｍ２以上１４．５ｇｆ／ｃｍ２以下の範囲内であることがさらに好ましく、１０．０ｇｆ／ｃｍ２以上１４．０ｇｆ／ｃｍ２以下の範囲内であることがさらに好ましく、１０．０ｇｆ／ｃｍ２以上１３．０ｇｆ／ｃｍ２以下の範囲内であることが特に好ましい。 Incidentally, the breaking strength of the pudding obtained as described above is preferably in the range 10.0gf / cm 2 or more 25.0gf / cm 2 or less of, 10.0gf / cm 2 or more 16.0gf / cm More preferably, it is in the range of 2 or less, more preferably in the range of 10.0 gf / cm 2 or more and 15.0 gf / cm 2 or less, and further preferably in the range of 10.0 gf / cm 2 or more and 14.5 gf / cm 2 or less. More preferably, it is in the range of 10.0 gf / cm 2 or more and 14.0 gf / cm 2 or less, more preferably in the range of 10.0 gf / cm 2 or more and 13.0 gf / cm 2 or less. It is particularly preferred that
　以下、本発明の実施の形態について詳述するが、本発明は以下に述べる個々の実施の形態には限定されない。 Hereinafter, although embodiments of the present invention will be described in detail, the present invention is not limited to the individual embodiments described below.
　＜本発明の実施の形態に係るプディングの製造方法＞
　本発明の実施の形態に係る口溶け良好なプディングは、基本的には、準備工程、均質化工程、殺菌工程、一次冷却工程、カップ充填工程および二次冷却工程を経て製造される。なお、これらの工程は、原料液の性状等の理由により適宜入れ替えられてもよいし、一部省略されてもよい。 <Method for Producing Pudding according to Embodiment of the Present Invention>
Basically, the pudding having good melting characteristics according to the embodiment of the present invention is manufactured through a preparation process, a homogenization process, a sterilization process, a primary cooling process, a cup filling process, and a secondary cooling process. In addition, these processes may be appropriately replaced for reasons such as the properties of the raw material liquid, or may be partially omitted.
　以下、各工程について詳述する。
　（１）準備工程
　準備工程では、原料液が購入されるか、調合される。 Hereinafter, each process is explained in full detail.
(1) Preparatory process In a preparatory process, a raw material liquid is purchased or mixed.
　なお、本工程において原料液が調合される場合、乳原料およびゲル化剤等が水に溶解されて原料液が調合される。 In addition, when the raw material liquid is prepared in this step, the raw material liquid is prepared by dissolving the milk raw material and the gelling agent in water.
　なお、ここにいう「乳原料」は、生乳、牛乳、脱脂乳、乳脂肪（クリーム）、バター、ホエー、濃縮乳、脱脂濃縮乳、バターミルク、チーズ、全練乳、脱脂練乳、全粉乳および脱脂粉乳より成る群から選択される少なくとも一つであることが好ましい。なお、本発明の実施の形態では、原料液中に５質量％以上４０質量％以下の範囲内の乳脂肪が含有されることが好ましく、１３質量％以上２５質量％以下の範囲内の乳脂肪が含有されることがより好ましい。また、原料液中に５質量％以上１０質量％以下の範囲内の無脂乳固形分が含有されることが好ましい。また、原料液中に２０質量％以上４０質量％以下の範囲内の固形分が含有されることが好ましい。 The “milk ingredients” mentioned here are raw milk, cow milk, skim milk, milk fat (cream), butter, whey, concentrated milk, skim concentrated milk, butter milk, cheese, whole condensed milk, skimmed condensed milk, whole milk powder and skimmed milk. It is preferably at least one selected from the group consisting of milk powder. In the embodiment of the present invention, milk fat in the range of 5% by mass to 40% by mass is preferably contained in the raw material liquid, and milk fat in the range of 13% by mass to 25% by mass is preferable. Is more preferably contained. Moreover, it is preferable that non-fat milk solid content in the range of 5 mass% or more and 10 mass% or less is contained in a raw material liquid. Moreover, it is preferable that solid content in the range of 20 mass% or more and 40 mass% or less is contained in a raw material liquid.
　また、ここにいう「ゲル化剤」は、寒天、カラギーナン、ファーセルラン、ゼラチン、ローメトキシルペクチン、脱アシルジェランガムおよびアルギン酸ナトリウムよりなる群から選択される少なくとも一つであることが好ましい。 Further, the “gelling agent” mentioned here is preferably at least one selected from the group consisting of agar, carrageenan, farcellulan, gelatin, low methoxyl pectin, deacylated gellan gum and sodium alginate.
　また、原料液には、乳原料およびゲル化剤以外の他の成分を適宜添加することができる。他の成分としては、例えば、油脂類、糖類、でん粉類、卵・卵加工品、豆・豆加工品、果実・野菜類、ナッツ類、酒類、添加剤等が挙げられる。添加剤としては、例えば、甘味料、香料、着色料、乳化剤、調味料、強化剤、増粘剤等が挙げられる。 In addition, other ingredients other than the milk raw material and the gelling agent can be appropriately added to the raw material liquid. Examples of other components include fats and oils, sugars, starches, processed eggs / eggs, processed beans / beans, fruits / vegetables, nuts, alcoholic beverages, additives, and the like. Examples of the additive include sweeteners, fragrances, colorants, emulsifiers, seasonings, reinforcing agents, thickeners, and the like.
　ところで、乳原料およびゲル化剤等を水に溶解させるのに必要であれば原料液を加温してもよい。なお、そのときの加熱温度は４０℃以上８０℃以下の範囲内であることが好ましいが、原料液に油脂が含まれる場合、その加熱温度は６０℃程度が好ましい。 By the way, the raw material liquid may be heated if necessary to dissolve the milk raw material and the gelling agent in water. In addition, it is preferable that the heating temperature at that time exists in the range of 40 degreeC or more and 80 degrees C or less, However, When fats and oils are contained in a raw material liquid, the heating temperature has preferable about 60 degreeC.
　また、乳原料およびゲル化剤等を水に効率よく溶解させるには、例えば、ミキサーや攪拌機付きタンク等の攪拌装置を使用すればよい。 Further, in order to efficiently dissolve the milk raw material and the gelling agent in water, for example, a stirring device such as a mixer or a tank with a stirrer may be used.
　（２）均質化工程
　この均質化工程では、均質機や均質機付きのプレート式殺菌機等により、準備工程において準備された原料液が均質化される。均質化工程における均質圧力等は、原料液の分散質のメディアン径が１．０μｍ以上６．０μｍ以下の範囲内になり、且つ、分散質のメディアン径の標準偏差が０．３０以下となる程度に設定される。なお、本発明の実施の形態において、原料液をこのように均質化するには、均質圧力を１ＭＰａ以上１５ＭＰａ以下の範囲で設定することが好ましい。 (2) Homogenization process In this homogenization process, the raw material liquid prepared in the preparation process is homogenized by a homogenizer or a plate-type sterilizer equipped with a homogenizer. The homogenization pressure in the homogenization process is such that the median diameter of the dispersoid of the raw material liquid is in the range of 1.0 μm to 6.0 μm, and the standard deviation of the median diameter of the dispersoid is 0.30 or less. Set to In the embodiment of the present invention, in order to homogenize the raw material liquid in this way, it is preferable to set the homogeneous pressure in the range of 1 MPa to 15 MPa.
　（３）加熱工程
　加熱工程では、ジャケット及び攪拌機付きタンクやプレート式殺菌機等により、均質化工程を経た原料液が加熱される。この加熱工程では、原料液が、９０℃以上１５０℃以下の範囲内の温度で２秒以上１０分以下の範囲内の時間、加熱されることが好ましい。 (3) Heating process In a heating process, the raw material liquid which passed through the homogenization process is heated by a jacket, a tank with a stirrer, a plate type sterilizer, or the like. In this heating step, the raw material liquid is preferably heated at a temperature in the range of 90 ° C. to 150 ° C. for a time in the range of 2 seconds to 10 minutes.
　（４）一次冷却工程
　一次冷却工程では、ジャケット及び攪拌機付きタンクやプレート式殺菌機等により、加熱工程を経た原料液が、所定範囲内の温度になるまで冷却される。一次冷却工程における原料液の冷却温度は、原料液に含まれるゲル化剤のゲル化温度より５～１５℃高い温度であることが好ましい。冷却温度は、例えば、寒天では４５℃以上５５℃以下の温度範囲内に設定されることが好ましく、カラギーナンでは５０℃以上６０℃以下の温度範囲内に設定されることが好ましく、ファーセルランでは４５℃以上５５℃以下の温度範囲内に設定されることが好ましく、ゼラチンでは２５℃以上３５℃以下の温度範囲内に設定されることが好ましく、ローメトキシルペクチンでは３５℃以上４５℃以下の温度範囲内に設定されることが好ましく、脱アシルジェランガムでは３５℃以上４５℃以下の温度範囲内に設定されることが好ましく、アルギン酸ナトリウムでは３５℃以上４５℃以下の温度範囲内に設定されることが好ましい。 (4) Primary cooling process In a primary cooling process, the raw material liquid which passed through the heating process is cooled by the jacket, a tank with a stirrer, a plate type sterilizer, etc. until it becomes the temperature in a predetermined range. The cooling temperature of the raw material liquid in the primary cooling step is preferably 5 to 15 ° C. higher than the gelling temperature of the gelling agent contained in the raw material liquid. The cooling temperature is preferably set within a temperature range of 45 ° C. or more and 55 ° C. or less for agar, for example, and preferably set within a temperature range of 50 ° C. or more and 60 ° C. or less for carrageenan, It is preferably set within a temperature range of 45 ° C. or more and 55 ° C. or less, gelatin is preferably set within a temperature range of 25 ° C. or more and 35 ° C. or less, and low methoxyl pectin is set at a temperature of 35 ° C. or more and 45 ° C. or less. It is preferably set within a range, preferably set within a temperature range of 35 ° C. to 45 ° C. for deacylated gellan gum, and set within a temperature range of 35 ° C. to 45 ° C. for sodium alginate. Is preferred.
　（５）カップ充填工程
　カップ充填工程では、一次冷却工程を経た原料液がカップ（容器）に充填されて密封される。このカップ充填工程は、カップフィルシール充填機やフォームフィルシール充填機等を使用して実行することができる (5) Cup filling step In the cup filling step, the raw material liquid that has undergone the primary cooling step is filled into a cup (container) and sealed. This cup filling process can be carried out using a cup fill seal filling machine, a foam fill seal filling machine or the like.
　（６）二次冷却工程
　二次冷却工程では、カップ充填工程においてカップに充填された原料液が冷蔵庫において静置され、冷却される。その結果、原料液がゲル化し、所望のプディングが得られる。なお、二次冷却工程では、例えば、冷蔵庫内または冷凍庫内を静かに動くコンベアー上で、カップ入りの原料液が連続的に冷却されることが好ましい。また、二次冷却工程では、カップ内のプディングの中心温度が１℃以上１０℃以下の範囲内の温度となる程度に冷却温度が設定されることが好ましい。 (6) Secondary cooling process In a secondary cooling process, the raw material liquid with which the cup was filled in a cup filling process is left still in a refrigerator, and is cooled. As a result, the raw material liquid is gelled and a desired pudding is obtained. In the secondary cooling step, for example, it is preferable that the raw material liquid in the cup is continuously cooled on a conveyor that moves gently in the refrigerator or the freezer. In the secondary cooling step, the cooling temperature is preferably set so that the center temperature of the pudding in the cup becomes a temperature within the range of 1 ° C. or more and 10 ° C. or less.
　＜本発明の実施の形態に係るプディングの製造方法の特徴＞
　（１）
　本発明の実施の形態に係るプディングの製造方法では、均質化工程において、原料液の分散質のメディアン径が１．０μｍ以上６．０μｍ以下の範囲内になり、且つ、分散質のメディアン径の標準偏差が０．３０以下となるように、原料液が均質化処理される。
　本願発明者らが鋭意検討した結果、上述のようにしてプディングの原料液を均質化処理することにより、得られるプディングの口溶けおよび舌触りが従来のものよりも良好になることが明らかとなった。したがって、本発明の実施の形態に係るプディングの製造方法を使用すれば、従来のプディングよりも口溶けおよび舌触りに優れるプディングを製造することができる。 <Features of Manufacturing Method of Pudding according to Embodiment of the Present Invention>
(1)
In the pudding manufacturing method according to the embodiment of the present invention, in the homogenization step, the median diameter of the dispersoid of the raw material liquid is in the range of 1.0 μm to 6.0 μm, and the median diameter of the dispersoid is The raw material liquid is homogenized so that the standard deviation is 0.30 or less.
As a result of intensive studies by the inventors of the present application, it has been clarified that, by homogenizing the pudding raw material liquid as described above, the melting of the pudding obtained and the touch of the pudding are improved. Therefore, if the manufacturing method of the pudding which concerns on embodiment of this invention is used, the pudding which is excellent in a mouth melting and a tongue touch than the conventional pudding can be manufactured.
　（２）
　本発明の実施の形態に係るプディングの製造方法において原料液中に５質量％以上４０質量％以下の範囲内（１３質量％以上２５質量％以下の範囲内が好ましい）の乳脂肪が含有されれば、従来のプディングよりも口当たりが極めて優しいクリーミィなプディングを製造することができる。 (2)
In the pudding manufacturing method according to the embodiment of the present invention, milk fat in the range of 5% by mass to 40% by mass (preferably in the range of 13% by mass to 25% by mass) is contained in the raw material liquid. For example, it is possible to produce a creamy pudding that is extremely gentle to the mouth compared to conventional puddings.
　＜変形例＞
　（Ａ）
　先の実施の形態では特に言及しなかったが、一次冷却工程において、原料液をゲル化剤のゲル化温度以下に冷却して、原料液のゲル化能力を一旦失わせて貯蔵することもできる。なお、かかる場合、原料液を再加温してゲル化剤の溶融温度以上に加温して溶融させ、原料液のゲル化能力を復活させた後、原料液を再冷却して、一次冷却温度（原料液に含まれるゲル化剤のゲル化温度より５～１５℃高い温度）に冷却する。そして、この後にカップ充填工程および二次冷却工程が実行される。 <Modification>
(A)
Although not particularly mentioned in the previous embodiment, in the primary cooling step, the raw material liquid can be cooled below the gelling temperature of the gelling agent, and the gelling ability of the raw material liquid can be temporarily lost and stored. . In such a case, after reheating the raw material liquid and heating it above the melting temperature of the gelling agent to restore the gelling ability of the raw material liquid, the raw material liquid is re-cooled and subjected to primary cooling. Cool to temperature (5-15 ° C. higher than the gelling temperature of the gelling agent contained in the raw material liquid). And a cup filling process and a secondary cooling process are performed after this.
　なお、再加温温度は、寒天では８０℃以上９０℃以下の温度範囲内に設定されることが好ましく、カラギーナンでは７０℃以上８０℃以下の温度範囲内に設定されることが好ましく、ファーセルランでは７０℃以上８０℃以下の温度範囲内に設定されることが好ましく、ゼラチンでは４０℃以上５０℃以下の温度範囲内に設定されることが好ましい。なお、再加温温度が高過ぎるとエネルギーの損失となり、再加熱温度が低過ぎるとゲル化剤のゲル化能力が完全に回復せずゲル化不良となる。 The reheating temperature is preferably set within a temperature range of 80 ° C. or higher and 90 ° C. or lower for agar, and is preferably set within a temperature range of 70 ° C. or higher and 80 ° C. or lower for carrageenan. In the run, it is preferably set within a temperature range of 70 ° C. to 80 ° C., and in the case of gelatin, it is preferably set within a temperature range of 40 ° C. to 50 ° C. If the reheating temperature is too high, energy is lost, and if the reheating temperature is too low, the gelling ability of the gelling agent is not completely recovered, resulting in poor gelation.
　また、この再加温・再冷却は、多管式熱交換器やプレート式熱交換機を使用して行うことができる。このように再加温・再冷却の工程を行うメリットは、二次冷却工程に至る一連の工程を、時間的に２つ分割できることである。これにより、製造作業の時間的な自由度を高めることができる。 Moreover, this reheating / recooling can be performed using a multi-tube heat exchanger or a plate heat exchanger. The merit of performing the reheating / recooling process in this way is that a series of processes leading to the secondary cooling process can be divided into two in terms of time. Thereby, the time freedom degree of manufacturing operation can be raised.
　（Ｂ）
　先の実施の形態では詳細に言及しなかったが、本発明の実施の形態に係るプディングの製造方法は、カスタードプディングにも適用することができる。なお、かかる場合、カスタードプディングは、基本的には、準備工程、均質化工程、殺菌工程、一次冷却工程、カップ充填工程、凝固工程および二次冷却工程を経て製造される。なお、これらの工程は、原料液の性状等の理由により適宜入れ替えられてもよいし、一部省略されてもよい。 (B)
Although not described in detail in the previous embodiment, the pudding manufacturing method according to the embodiment of the present invention can also be applied to custard pudding. In such a case, the custard pudding is basically manufactured through a preparation process, a homogenization process, a sterilization process, a primary cooling process, a cup filling process, a solidification process, and a secondary cooling process. In addition, these processes may be appropriately replaced for reasons such as the properties of the raw material liquid, or may be partially omitted.
　凝固工程では、カスタードプディングの原料液が蒸し焼きされて凝固されてもよいし、高加圧処理されて凝固されてもよい。 In the solidification step, the custard pudding raw material liquid may be steamed and solidified, or may be solidified by high pressure treatment.
　＜実施例＞
　以下に、実施例を示して本発明をより詳細に説明する。なお、本発明は、以下に示す実施例に限定されることはない。 <Example>
Hereinafter, the present invention will be described in more detail with reference to examples. In addition, this invention is not limited to the Example shown below.
　（１）原料液の調製
　５．８重量部の脱脂粉乳（Ｑ）（株式会社明治製）、７．６重量部の砂糖（株式会社明治フードマテリア製）、１０．５重量部の生クリーム（株式会社明治製）、０．３重量部のゼラチン（新田ゼラチン株式会社製）、０．４重量部の寒天（三栄源エフ・エフ・アイ株式会社製）、１４．７重量部のデキストリンＭＤ２２０（株式会社林原商事製）、０．０５重量部の乳化剤（太陽化学株式会社製）、０．０２重量部のキサンタンガム（太陽化学株式会社製）、０．１４重量部のクリームフレーバーＢＤ－０３７９９（曽田香料株式会社製）および０．１６重量部のバニラフレーバーＭＶ－０６０３（株式会社昭和農芸製）を６０．３３重量部の原料水に溶解させて一次原料液を調合した。なお、ここで、一次原料液には、６．０３質量％の無脂乳固形分、５．０５質量％の乳脂肪、７．６０質量％の砂糖が含有されていることになる。また、この一次原料液の固形分は３３．２２質量％であった。また、この一次原料液の甘味度を算出したところ、その甘味度は８．２４であった。なお、甘味度は下記式から算出された。 (1) Preparation of raw material liquid 5.8 parts by weight of skim milk powder (Q) (manufactured by Meiji Co., Ltd.), 7.6 parts by weight of sugar (manufactured by Meiji Food Materia Co., Ltd.), 10.5 parts by weight of fresh cream ( Meiji Co., Ltd.), 0.3 parts by weight of gelatin (made by Nitta Gelatin Co., Ltd.), 0.4 parts by weight of agar (manufactured by Saneigen FFI Co., Ltd.), 14.7 parts by weight of dextrin MD220 (Manufactured by Hayashibara Corporation), 0.05 parts by weight of emulsifier (manufactured by Taiyo Chemical Co., Ltd.), 0.02 parts by weight of xanthan gum (manufactured by Taiyo Chemical Co., Ltd.), 0.14 parts by weight of cream flavor BD-03799 ( A primary raw material solution was prepared by dissolving 0.16 parts by weight of vanilla flavor MV-0603 (manufactured by Showa Agricultural Co., Ltd.) in 60.33 parts by weight of raw water. Here, the primary raw material liquid contains 6.03 mass% non-fat milk solids, 5.05 mass% milk fat, and 7.60 mass% sugar. Further, the solid content of the primary raw material liquid was 33.22% by mass. Moreover, when the sweetness degree of this primary raw material liquid was computed, the sweetness degree was 8.24. The sweetness was calculated from the following formula.
（甘味料）＝砂糖含有量（質量％）＋無脂乳固形分（質量％）×０．５３３×０．２
　ただし、０．５３３は無脂乳固形分中の乳糖の含有割合であり、０．２は砂糖に対する乳糖の甘味度である。 (Sweetener) = sugar content (mass%) + non-fat milk solids (mass%) × 0.533 × 0.2
However, 0.533 is the content rate of the lactose in non-fat milk solid content, and 0.2 is the sweetness degree of the lactose with respect to sugar.
　次に、この一次原料液を７０℃で１０分間保持した後、一次原料液に微量の香料および色素を添加すると共に水分を調整し、二次原料液を調製した。 Next, after this primary raw material liquid was held at 70 ° C. for 10 minutes, a small amount of a fragrance and a pigment were added to the primary raw material liquid and the water content was adjusted to prepare a secondary raw material liquid.
　（２）ミルクプディングの調製
　二次原料液を２ＭＰａの均質圧力で均質化した後に９５℃で５分間殺菌処理し、７０℃に冷却してから、８０ｇずつをカップに充填した。そして、カップ入りの二次原料液を氷水に浸漬することにより冷却して所望のミルクプディングを得た。 (2) Preparation of milk pudding The secondary raw material liquid was homogenized at a homogeneous pressure of 2 MPa, sterilized at 95 ° C. for 5 minutes, cooled to 70 ° C., and then 80 g each was filled into a cup. And the desired raw material pudding was obtained by cooling by immersing the cupped secondary raw material liquid in ice water.
　（３）ミルクプディングの評価
　（３－１）破断強度の測定
　上述のようにして得られたミルクプディングを一晩１０℃の冷蔵庫で冷蔵して凝固させた。そして、このミルクプディングの一部をレオナーＩＩ（株式会社山電）にセットし、このミルクプディングの破断強度を測定した。プランジャーは直径１．０ｍｍの円柱体であり、プランジャーの昇降速度は１ｍｍ／秒であった。
　このとき、本実施例に係るミルクプディングの破断強度は２２．５ｇｆ／ｃｍ２であった（表１参照）。 (3) Evaluation of milk pudding (3-1) Measurement of breaking strength The milk pudding obtained as described above was refrigerated in a refrigerator at 10 ° C. overnight to be solidified. A part of this milk pudding was set in Leoner II (Yamaden Co., Ltd.), and the breaking strength of this milk pudding was measured. The plunger was a cylindrical body having a diameter of 1.0 mm, and the raising / lowering speed of the plunger was 1 mm / second.
At this time, the breaking strength of the milk pudding according to this example was 22.5 gf / cm 2 (see Table 1).
　（３－２）官能試験
　上述のようにして得られたミルクプディングを試験者に食させたところ、従来品よりも口溶けおよび舌触りがよく、適度な硬さが感じられるとの感想であった。 (3-2) Sensory test When the tester eats the milk pudding obtained as described above, the impression is that the mouth melts and feels better than the conventional product and an appropriate hardness is felt.
　（４）殺菌処理後の二次原料液の評価
　殺菌処理後の二次原料液を７０℃まで冷却して試料液を調製した。
　この試料液をレーザー回折式粒度分布測定装置（株式会社島津製作所製ＳＡＬＤ－２１００）にセットし、二次原料液中の分散質のメディアン径（分散質の累積個数が５０％となるときの分散質の粒子径）を測定すると共にその標準偏差を求めた。なお、本実施例に係る二次原料液中の分散質のメディアン径は２．３０μｍであり、その標準偏差は０．２７であった（表１参照）。 (4) Evaluation of secondary raw material liquid after sterilization treatment The secondary raw material liquid after sterilization treatment was cooled to 70 ° C. to prepare a sample solution.
This sample solution is set in a laser diffraction particle size distribution analyzer (SALD-2100 manufactured by Shimadzu Corporation), and the median diameter of the dispersoid in the secondary raw material liquid (dispersion when the cumulative number of dispersoids becomes 50%) Quality particle diameter) was measured and the standard deviation was determined. The median diameter of the dispersoid in the secondary raw material liquid according to this example was 2.30 μm, and the standard deviation was 0.27 (see Table 1).
　脱脂粉乳（Ｑ）を５．３重量部とし、生クリームを２１．０重量部とし、デキストリンＭＤ２２０を９．５重量部とし、原料水を５５．５３重量部とした以外は、実施例１と同様にして原料液を調製した後にミルクプディングを調製した。なお、ここで、一次原料液には、６．０５質量％の無脂乳固形分、１０．０３質量％の乳脂肪、７．６０質量％の砂糖が含有されていることになる。また、この一次原料液の固形分は３３．２６質量％であった。また、この一次原料液の甘味度を算出したところ、その甘味度は８．２４であった。 Example 1 except that skim milk powder (Q) is 5.3 parts by weight, fresh cream is 21.0 parts by weight, dextrin MD220 is 9.5 parts by weight, and raw water is 55.53 parts by weight. Similarly, a milk pudding was prepared after preparing the raw material liquid. Here, the primary raw material liquid contains 6.05% by mass of non-fat milk solid content, 10.03% by mass of milk fat, and 7.60% by mass of sugar. Moreover, solid content of this primary raw material liquid was 33.26 mass%. Moreover, when the sweetness degree of this primary raw material liquid was computed, the sweetness degree was 8.24.
　実施例１のミルクプディングおよび二次原料液と同様の評価を行ったところ、以下の結果が得られた（表１参照）。
・ミルクプディングの破断強度：１５．４ｇｆ／ｃｍ２
・従来品よりも口溶けおよび舌触りがよく、適度な硬さが感じられるとの感想
・二次原料液中の分散質のメディアン径：２．４４μｍ
・二次原料液中の分散質のメディアン径の標準偏差：０．２１ When the same evaluation as the milk pudding and secondary raw material liquid of Example 1 was performed, the following results were obtained (see Table 1).
-Breaking strength of milk pudding: 15.4 gf / cm 2
・ Impression and mouth feel better than conventional products and impression that moderate hardness is felt ・ Median diameter of dispersoid in secondary raw material liquid: 2.44 μm
Standard deviation of median diameter of dispersoid in secondary raw material liquid: 0.21
　脱脂粉乳（Ｑ）を４．９５重量部とし、生クリームを２７．６重量部とし、デキストリンＭＤ２２０を６．２５重量部とし、原料水を５２．５３重量部とした以外は、実施例１と同様にして原料液を調製した後にミルクプディングを調製した。なお、ここで、一次原料液には、６．０２質量％の無脂乳固形分、１３．１６質量％の乳脂肪、７．６０質量％の砂糖が含有されていることになる。また、この一次原料液の固形分は３３．２７質量％であった。また、この一次原料液の甘味度を算出したところ、その甘味度は８．２４であった。 Example 1 except that skim milk powder (Q) was 4.95 parts by weight, fresh cream was 27.6 parts by weight, dextrin MD220 was 6.25 parts by weight, and raw water was 52.53 parts by weight. Similarly, a milk pudding was prepared after preparing the raw material liquid. Here, the primary raw material liquid contains 6.02% by mass of non-fat milk solids, 13.16% by mass of milk fat, and 7.60% by mass of sugar. Moreover, the solid content of this primary raw material liquid was 33.27 mass%. Moreover, when the sweetness degree of this primary raw material liquid was computed, the sweetness degree was 8.24.
　実施例１のミルクプディングおよび二次原料液と同様の評価を行ったところ、以下の結果が得られた（表１参照）。
・ミルクプディングの破断強度：１４．４ｇｆ／ｃｍ２
・従来品よりもクリーミーな食感で口溶けおよび舌触りがよいとの感想
・二次原料液中の分散質のメディアン径：２．４０μｍ
・二次原料液中の分散質のメディアン径の標準偏差：０．２０ When the same evaluation as the milk pudding and secondary raw material liquid of Example 1 was performed, the following results were obtained (see Table 1).
-Breaking strength of milk pudding: 14.4 gf / cm 2
・ Impression that the mouth feel and texture is better with a creamy texture than the conventional product ・ Median diameter of dispersoid in the secondary raw material liquid: 2.40 μm
・ Standard deviation of median diameter of dispersoid in secondary raw material liquid: 0.20
　脱脂粉乳（Ｑ）を４．７７５重量部とし、生クリームを３１．７５重量部とし、デキストリンＭＤ２２０を４．１５重量部とし、原料水を５０．５０５重量部とした以外は、実施例１と同様にして原料液を調製した後にミルクプディングを調製した。なお、ここで、一次原料液には、６．０５質量％の無脂乳固形分、１５．１３質量％の乳脂肪、７．６０質量％の砂糖が含有されていることになる。また、この一次原料液の固形分は３３．２７質量％であった。また、この一次原料液の甘味度を算出したところ、その甘味度は８．２５であった。 Example 1 except that the skim milk powder (Q) is 4.775 parts by weight, the fresh cream is 31.75 parts by weight, the dextrin MD220 is 4.15 parts by weight, and the raw water is 50.505 parts by weight. Similarly, a milk pudding was prepared after preparing the raw material liquid. Here, the primary raw material liquid contains 6.05% by mass of non-fat milk solids, 15.13% by mass of milk fat, and 7.60% by mass of sugar. Moreover, the solid content of this primary raw material liquid was 33.27 mass%. Moreover, when the sweetness degree of this primary raw material liquid was computed, the sweetness degree was 8.25.
　実施例１のミルクプディングおよび二次原料液と同様の評価を行ったところ、以下の結果が得られた（表１参照）。
・ミルクプディングの破断強度：１３．４ｇｆ／ｃｍ２
・従来品よりもクリーミーな食感で口溶けおよび舌触りがよいとの感想
・二次原料液中の分散質のメディアン径：２．４３μｍ
・二次原料液中の分散質のメディアン径の標準偏差：０．１６ When the same evaluation as the milk pudding and secondary raw material liquid of Example 1 was performed, the following results were obtained (see Table 1).
-Breaking strength of milk pudding: 13.4 gf / cm 2
・ Impression that the mouth feel and texture is better with a creamy texture than conventional products ・ Median diameter of dispersoid in the secondary raw material liquid: 2.43 μm
-Standard deviation of median diameter of dispersoid in secondary raw material liquid: 0.16
　脱脂粉乳（Ｑ）を３．７５重量部とし、砂糖を１．５重量部とし、生クリームを５３．０重量部とし、原料水を４０．６８重量部とし、デキストリンＭＤ２２０を添加しなかった以外は、実施例１と同様にして原料液を調製した後にミルクプディングを調製した。なお、ここで、一次原料液には、６．０７質量％の無脂乳固形分、２５．２１質量％の乳脂肪、１．５０質量％の砂糖が含有されていることになる。また、この一次原料液の固形分は３３．２９質量％であった。また、この一次原料液の甘味度を算出したところ、その甘味度は２．１５であった。 Non-fat dry milk (Q) is 3.75 parts by weight, sugar is 1.5 parts by weight, fresh cream is 53.0 parts by weight, raw water is 40.68 parts by weight, and dextrin MD220 is not added. In the same manner as in Example 1, after preparing the raw material liquid, milk pudding was prepared. Here, the primary raw material liquid contains 6.07% by mass of non-fat milk solids, 25.21% by mass of milk fat, and 1.50% by mass of sugar. Moreover, solid content of this primary raw material liquid was 33.29 mass%. Moreover, when the sweetness degree of this primary raw material liquid was computed, the sweetness degree was 2.15.
　実施例１のミルクプディングおよび二次原料液と同様の評価を行ったところ、以下の結果が得られた（表１参照）。
・ミルクプディングの破断強度：１０．１ｇｆ／ｃｍ２
・従来品よりもクリーミーな食感で口溶けおよび舌触りがよいとの感想
・二次原料液中の分散質のメディアン径：２．５３μｍ
・二次原料液中の分散質のメディアン径の標準偏差：０．１９ When the same evaluation as the milk pudding and secondary raw material liquid of Example 1 was performed, the following results were obtained (see Table 1).
-Breaking strength of milk pudding: 10.1 gf / cm 2
・ Impression that it has a creamy texture and a better mouthfeel than conventional products ・ Median diameter of dispersoids in the secondary raw material liquid: 2.53 μm
-Standard deviation of median diameter of dispersoid in secondary raw material liquid: 0.19
　均質圧力を５ＭＰａとした以外は、実施例１と同様にして原料液を調製した後にミルクプディングを調製した。なお、ここで、一次原料液には、６．０３質量％の無脂乳固形分、５．０５質量％の乳脂肪、７．６０質量％の砂糖が含有されていることになる。また、この一次原料液の固形分は３３．２２質量％であった。また、この一次原料液の甘味度を算出したところ、その甘味度は８．２４であった。 A milk pudding was prepared after preparing the raw material liquid in the same manner as in Example 1 except that the homogeneous pressure was 5 MPa. Here, the primary raw material liquid contains 6.03% by mass of non-fat milk solids, 5.05% by mass of milk fat, and 7.60% by mass of sugar. Further, the solid content of the primary raw material liquid was 33.22% by mass. Moreover, when the sweetness degree of this primary raw material liquid was computed, the sweetness degree was 8.24.
　実施例１のミルクプディングおよび二次原料液と同様の評価を行ったところ、以下の結果が得られた（表２参照）。
・ミルクプディングの破断強度：２０．９ｇｆ／ｃｍ２
・従来品よりも口溶けおよび舌触りがよく、適度な硬さが感じられるとの感想
・二次原料液中の分散質のメディアン径：１．８３μｍ
・二次原料液中の分散質のメディアン径の標準偏差：０．２８ When the same evaluation as the milk pudding and the secondary raw material liquid of Example 1 was performed, the following results were obtained (see Table 2).
-Breaking strength of milk pudding: 20.9 gf / cm 2
・ Impression and mouth feel better than conventional products, and feel that moderate hardness is felt ・ Median diameter of dispersoid in secondary raw material liquid: 1.83 μm
・ Standard deviation of median diameter of dispersoid in secondary raw material liquid: 0.28
　均質圧力を５ＭＰａとした以外は、実施例２と同様にして原料液を調製した後にミルクプディングを調製した。なお、ここで、一次原料液には、６．０５質量％の無脂乳固形分、１０．０３質量％の乳脂肪、７．６０質量％の砂糖が含有されていることになる。また、この一次原料液の固形分は３３．２６質量％であった。また、この一次原料液の甘味度を算出したところ、その甘味度は８．２４であった。 A milk pudding was prepared after preparing the raw material liquid in the same manner as in Example 2 except that the homogeneous pressure was 5 MPa. Here, the primary raw material liquid contains 6.05% by mass of non-fat milk solid content, 10.03% by mass of milk fat, and 7.60% by mass of sugar. Moreover, solid content of this primary raw material liquid was 33.26 mass%. Moreover, when the sweetness degree of this primary raw material liquid was computed, the sweetness degree was 8.24.
　実施例１のミルクプディングおよび二次原料液と同様の評価を行ったところ、以下の結果が得られた（表２参照）。
・ミルクプディングの破断強度：１４．５ｇｆ／ｃｍ２
・従来品よりも口溶けおよび舌触りがよく、適度な硬さが感じられるとの感想
・二次原料液中の分散質のメディアン径：１．８９μｍ
・二次原料液中の分散質のメディアン径の標準偏差：０．２２ When the same evaluation as the milk pudding and the secondary raw material liquid of Example 1 was performed, the following results were obtained (see Table 2).
Milk breaking rupture strength: 14.5 gf / cm 2
・ Impression and mouth feel better than conventional products and impression that moderate hardness is felt ・ Median diameter of dispersoid in secondary raw material liquid: 1.89 μm
-Standard deviation of median diameter of dispersoid in secondary raw material liquid: 0.22
　均質圧力を５ＭＰａとした以外は、実施例３と同様にして原料液を調製した後にミルクプディングを調製した。なお、ここで、一次原料液には、６．０２質量％の無脂乳固形分、１３．１６質量％の乳脂肪、７．６０質量％の砂糖が含有されていることになる。また、この一次原料液の固形分は３３．２７質量％であった。また、この一次原料液の甘味度を算出したところ、その甘味度は８．２４であった。 A milk pudding was prepared after preparing the raw material liquid in the same manner as in Example 3 except that the homogeneous pressure was 5 MPa. Here, the primary raw material liquid contains 6.02% by mass of non-fat milk solids, 13.16% by mass of milk fat, and 7.60% by mass of sugar. Moreover, the solid content of this primary raw material liquid was 33.27 mass%. Moreover, when the sweetness degree of this primary raw material liquid was computed, the sweetness degree was 8.24.
　実施例１のミルクプディングおよび二次原料液と同様の評価を行ったところ、以下の結果が得られた（表２参照）。
・ミルクプディングの破断強度：１３．７ｇｆ／ｃｍ２
・従来品よりもクリーミーな食感で口溶けおよび舌触りがよいとの感想
・二次原料液中の分散質のメディアン径：１．９５μｍ
・二次原料液中の分散質のメディアン径の標準偏差：０．２２ When the same evaluation as the milk pudding and the secondary raw material liquid of Example 1 was performed, the following results were obtained (see Table 2).
-Breaking strength of milk pudding: 13.7 gf / cm 2
・ Impression that it has a creamy texture and a better mouthfeel than conventional products ・ Median diameter of dispersoid in secondary raw material liquid: 1.95 μm
-Standard deviation of median diameter of dispersoid in secondary raw material liquid: 0.22
　脱脂粉乳（Ｑ）を４．８００重量部とし、生クリームを３０．０００重量部とし、デキストリンＭＤ２２０を５．００重量部とし、乳化剤を０．１０重量部とし、原料水を５１．６４０重量部とし、均質圧力を５ＭＰａとした以外は、実施例１と同様にして原料液を調製した後にミルクプディングを調製した。なお、ここで、一次原料液には、６．００質量％の無脂乳固形分、１４．３質量％の乳脂肪、７．６０質量％の砂糖が含有されていることになる。また、この一次原料液の固形分は３３．１０質量％であった。また、この一次原料液の甘味度を算出したところ、その甘味度は８．２４であった。 Non-fat dry milk (Q) is 4.800 parts by weight, fresh cream is 30.000 parts by weight, dextrin MD220 is 5.00 parts by weight, emulsifier is 0.10 parts by weight, and raw water is 51.640 parts by weight. A milk pudding was prepared after preparing the raw material liquid in the same manner as in Example 1 except that the homogeneous pressure was 5 MPa. Here, the primary raw material liquid contains 6.00% by mass of non-fat milk solids, 14.3% by mass of milk fat, and 7.60% by mass of sugar. Moreover, solid content of this primary raw material liquid was 33.10 mass%. Moreover, when the sweetness degree of this primary raw material liquid was computed, the sweetness degree was 8.24.
　実施例１のミルクプディングおよび二次原料液と同様の評価を行ったところ、以下の結果が得られた（表２参照）。
・ミルクプディングの破断強度：１２．１ｇｆ／ｃｍ２
・従来品よりもクリーミーな食感で口溶けおよび舌触りがよいとの感想
・二次原料液中の分散質のメディアン径：２．１４μｍ
・二次原料液中の分散質のメディアン径の標準偏差：０．１６ When the same evaluation as the milk pudding and the secondary raw material liquid of Example 1 was performed, the following results were obtained (see Table 2).
Milk pudding breaking strength: 12.1 gf / cm 2
・ Impression that it has a creamy texture and a better mouthfeel than conventional products ・ Median diameter of dispersoid in secondary raw material liquid: 2.14 μm
-Standard deviation of median diameter of dispersoid in secondary raw material liquid: 0.16
　均質圧力を５ＭＰａとした以外は、実施例４と同様にして原料液を調製した後にミルクプディングを調製した。なお、ここで、一次原料液には、６．０５質量％の無脂乳固形分、１５．１３質量％の乳脂肪、７．６０質量％の砂糖が含有されていることになる。また、この一次原料液の固形分は３３．２７質量％であった。また、この一次原料液の甘味度を算出したところ、その甘味度は８．２５であった。 A milk pudding was prepared after preparing the raw material liquid in the same manner as in Example 4 except that the homogeneous pressure was 5 MPa. Here, the primary raw material liquid contains 6.05% by mass of non-fat milk solids, 15.13% by mass of milk fat, and 7.60% by mass of sugar. Moreover, the solid content of this primary raw material liquid was 33.27 mass%. Moreover, when the sweetness degree of this primary raw material liquid was computed, the sweetness degree was 8.25.
　実施例１のミルクプディングおよび二次原料液と同様の評価を行ったところ、以下の結果が得られた（表２参照）。
・ミルクプディングの破断強度：１２．７ｇｆ／ｃｍ２
・従来品よりもクリーミーな食感で口溶けおよび舌触りがよいとの感想
・二次原料液中の分散質のメディアン径：２．０３μｍ
・二次原料液中の分散質のメディアン径の標準偏差：０．２６ When the same evaluation as the milk pudding and the secondary raw material liquid of Example 1 was performed, the following results were obtained (see Table 2).
-Breaking strength of milk pudding: 12.7 gf / cm 2
・ Impression that the mouth feels and feels better with a creamy texture than conventional products ・ Median diameter of dispersoids in the secondary raw material liquid: 2.03 μm
Standard deviation of median diameter of dispersoid in secondary raw material liquid: 0.26
　均質圧力を５ＭＰａとした以外は、実施例５と同様にして原料液を調製した後にミルクプディングを調製した。なお、ここで、一次原料液には、６．０７質量％の無脂乳固形分、２５．２１質量％の乳脂肪、１．５０質量％の砂糖が含有されていることになる。また、この一次原料液の固形分は３３．２９質量％であった。また、この一次原料液の甘味度を算出したところ、その甘味度は２．１５であった。 A milk pudding was prepared after preparing the raw material liquid in the same manner as in Example 5 except that the homogeneous pressure was 5 MPa. Here, the primary raw material liquid contains 6.07% by mass of non-fat milk solids, 25.21% by mass of milk fat, and 1.50% by mass of sugar. Moreover, solid content of this primary raw material liquid was 33.29 mass%. Moreover, when the sweetness degree of this primary raw material liquid was computed, the sweetness degree was 2.15.
　実施例１のミルクプディングおよび二次原料液と同様の評価を行ったところ、以下の結果が得られた（表２参照）。
・ミルクプディングの破断強度：１０．３ｇｆ／ｃｍ２
・従来品よりもクリーミーな食感で口溶けおよび舌触りがよいとの感想
・二次原料液中の分散質のメディアン径：２．１７μｍ
・二次原料液中の分散質のメディアン径の標準偏差：０．１７ When the same evaluation as the milk pudding and the secondary raw material liquid of Example 1 was performed, the following results were obtained (see Table 2).
-Breaking strength of milk pudding: 10.3 gf / cm 2
・ Impression that the mouth feel and mouth feel are better with a creamy texture than conventional products ・ Median diameter of dispersoid in secondary raw material liquid: 2.17 μm
-Standard deviation of median diameter of dispersoid in secondary raw material liquid: 0.17
　均質圧力を１５ＭＰａとした以外は、実施例１と同様にして原料液を調製した後にミルクプディングを調製した。なお、ここで、一次原料液には、６．０３質量％の無脂乳固形分、５．０５質量％の乳脂肪、７．６０質量％の砂糖が含有されていることになる。また、この一次原料液の固形分は３３．２２質量％であった。また、この一次原料液の甘味度を算出したところ、その甘味度は８．２４であった。 A milk pudding was prepared after preparing the raw material liquid in the same manner as in Example 1 except that the homogeneous pressure was 15 MPa. Here, the primary raw material liquid contains 6.03% by mass of non-fat milk solids, 5.05% by mass of milk fat, and 7.60% by mass of sugar. Further, the solid content of the primary raw material liquid was 33.22% by mass. Moreover, when the sweetness degree of this primary raw material liquid was computed, the sweetness degree was 8.24.
　実施例１のミルクプディングおよび二次原料液と同様の評価を行ったところ、以下の結果が得られた（表３参照）。
・ミルクプディングの破断強度：１９．５ｇｆ／ｃｍ２
・従来品よりも口溶けおよび舌触りがよく、適度な硬さが感じられるとの感想
・二次原料液中の分散質のメディアン径：１．１４μｍ
・二次原料液中の分散質のメディアン径の標準偏差：０．１６ When the same evaluation as the milk pudding and secondary raw material liquid of Example 1 was performed, the following results were obtained (see Table 3).
-Breaking strength of milk pudding: 19.5 gf / cm 2
-Impression that mouth melts and feels better than conventional products and feels moderate hardness-Median diameter of dispersoid in secondary raw material liquid: 1.14 μm
-Standard deviation of median diameter of dispersoid in secondary raw material liquid: 0.16
　均質圧力を１５ＭＰａとした以外は、実施例２と同様にして原料液を調製した後にミルクプディングを調製した。なお、ここで、一次原料液には、６．０５質量％の無脂乳固形分、１０．０３質量％の乳脂肪、７．６０質量％の砂糖が含有されていることになる。また、この一次原料液の固形分は３３．２６質量％であった。また、この一次原料液の甘味度を算出したところ、その甘味度は８．２４であった。 A milk pudding was prepared after preparing the raw material liquid in the same manner as in Example 2 except that the homogeneous pressure was 15 MPa. Here, the primary raw material liquid contains 6.05% by mass of non-fat milk solid content, 10.03% by mass of milk fat, and 7.60% by mass of sugar. Moreover, solid content of this primary raw material liquid was 33.26 mass%. Moreover, when the sweetness degree of this primary raw material liquid was computed, the sweetness degree was 8.24.
　実施例１のミルクプディングおよび二次原料液と同様の評価を行ったところ、以下の結果が得られた（表３参照）。
・ミルクプディングの破断強度：１６．２ｇｆ／ｃｍ２
・従来品よりも口溶けおよび舌触りがよく、適度な硬さが感じられるとの感想
・二次原料液中の分散質のメディアン径：１．５３μｍ
・二次原料液中の分散質のメディアン径の標準偏差：０．２３ When the same evaluation as the milk pudding and secondary raw material liquid of Example 1 was performed, the following results were obtained (see Table 3).
-Breaking strength of milk pudding: 16.2 gf / cm 2
・ Impression and mouth feel better than conventional products and impression that moderate hardness is felt ・ Median diameter of dispersoid in secondary raw material liquid: 1.53μm
-Standard deviation of median diameter of dispersoid in secondary raw material liquid: 0.23
（比較例１）
　脱脂粉乳（Ｑ）を４．８００重量部とし、生クリームを３０．０００重量部とし、デキストリンＭＤ２２０を５．００重量部とし、乳化剤を０．１０重量部とし、原料水を５１．６４０重量部とし、均質圧力を２５ＭＰａとした以外は、実施例１と同様にして原料液を調製した後にミルクプディングを調製した。なお、ここで、一次原料液には、６．００質量％の無脂乳固形分、１４．３質量％の乳脂肪、７．６０質量％の砂糖が含有されていることになる。また、この一次原料液の固形分は３３．１０質量％であった。また、この一次原料液の甘味度を算出したところ、その甘味度は８．２４であった。 (Comparative Example 1)
Non-fat dry milk (Q) is 4.800 parts by weight, fresh cream is 30.000 parts by weight, dextrin MD220 is 5.00 parts by weight, emulsifier is 0.10 parts by weight, and raw water is 51.640 parts by weight. A milk pudding was prepared after preparing the raw material liquid in the same manner as in Example 1 except that the homogeneous pressure was 25 MPa. Here, the primary raw material liquid contains 6.00% by mass of non-fat milk solids, 14.3% by mass of milk fat, and 7.60% by mass of sugar. Moreover, solid content of this primary raw material liquid was 33.10 mass%. Moreover, when the sweetness degree of this primary raw material liquid was computed, the sweetness degree was 8.24.
　実施例１のミルクプディングおよび二次原料液と同様の評価を行ったところ、以下の結果が得られた（表４参照）。
・ミルクプディングの破断強度：２４．１ｇｆ／ｃｍ２
・硬く、べたつき、口溶けが悪いとの感想
・二次原料液中の分散質のメディアン径：５．８０μｍ
・二次原料液中の分散質のメディアン径の標準偏差：０．３３ When the same evaluation as the milk pudding and the secondary raw material liquid of Example 1 was performed, the following results were obtained (see Table 4).
-Breaking strength of milk pudding: 24.1 gf / cm 2
・ Impression that it is hard, sticky, and has poor mouth melting ・ Median diameter of dispersoid in secondary raw material liquid: 5.80 μm
・ Standard deviation of median diameter of dispersoid in secondary raw material liquid: 0.33
（比較例２）
　均質圧力を１５ＭＰａとした以外は、実施例３と同様にして原料液を調製した後にミルクプディングを調製した。なお、ここで、一次原料液には、６．０２質量％の無脂乳固形分、１３．１６質量％の乳脂肪、７．６０質量％の砂糖が含有されていることになる。また、この一次原料液の固形分は３３．２７質量％であった。また、この一次原料液の甘味度を算出したところ、その甘味度は８．２４であった。 (Comparative Example 2)
A milk pudding was prepared after preparing the raw material liquid in the same manner as in Example 3 except that the homogeneous pressure was 15 MPa. Here, the primary raw material liquid contains 6.02% by mass of non-fat milk solids, 13.16% by mass of milk fat, and 7.60% by mass of sugar. Moreover, the solid content of this primary raw material liquid was 33.27 mass%. Moreover, when the sweetness degree of this primary raw material liquid was computed, the sweetness degree was 8.24.
　実施例１のミルクプディングおよび二次原料液と同様の評価を行ったところ、以下の結果が得られた（表３参照）。
・ミルクプディングの破断強度：１６．４ｇｆ／ｃｍ２
・やや硬く、べたつき、口溶けが悪いとの感想
・二次原料液中の分散質のメディアン径：２．４０μｍ
・二次原料液中の分散質のメディアン径の標準偏差：０．３２ When the same evaluation as the milk pudding and secondary raw material liquid of Example 1 was performed, the following results were obtained (see Table 3).
-Breaking strength of milk pudding: 16.4 gf / cm 2
・ Slightly hard, sticky, impression that mouth melts badly ・ Median diameter of dispersoid in secondary raw material liquid: 2.40μm
Standard deviation of median diameter of dispersoid in secondary raw material liquid: 0.32
（比較例３）
　均質圧力を１５ＭＰａとした以外は、実施例４と同様にして原料液を調製した後にミルクプディングを調製した。なお、ここで、一次原料液には、６．０５質量％の無脂乳固形分、１５．１３質量％の乳脂肪、７．６０質量％の砂糖が含有されていることになる。また、この一次原料液の固形分は３３．２７質量％であった。また、この一次原料液の甘味度を算出したところ、その甘味度は８．２５であった。 (Comparative Example 3)
A milk pudding was prepared after preparing the raw material liquid in the same manner as in Example 4 except that the homogeneous pressure was 15 MPa. Here, the primary raw material liquid contains 6.05% by mass of non-fat milk solids, 15.13% by mass of milk fat, and 7.60% by mass of sugar. Moreover, the solid content of this primary raw material liquid was 33.27 mass%. Moreover, when the sweetness degree of this primary raw material liquid was computed, the sweetness degree was 8.25.
　実施例１のミルクプディングおよび二次原料液と同様の評価を行ったところ、以下の結果が得られた（表３参照）。
・ミルクプディングの破断強度：１８．９ｇｆ／ｃｍ２
・硬く、べたつき、口溶けが悪いとの感想
・二次原料液中の分散質のメディアン径：６．６４μｍ
・二次原料液中の分散質のメディアン径の標準偏差：０．３４ When the same evaluation as the milk pudding and the secondary raw material liquid of Example 1 was performed, the following results were obtained (see Table 3).
-Breaking strength of milk pudding: 18.9 gf / cm 2
・ Impression that it is hard, sticky, and poor in mouth melting ・ Median diameter of dispersoid in secondary raw material liquid: 6.64 μm
・ Standard deviation of median diameter of dispersoid in secondary raw material liquid: 0.34
（比較例４）
　均質圧力を１５ＭＰａとした以外は、実施例５と同様にして原料液を調製した後にミルクプディングを調製した。なお、ここで、一次原料液には、６．０７質量％の無脂乳固形分、２５．２１質量％の乳脂肪、１．５０質量％の砂糖が含有されていることになる。また、この一次原料液の固形分は３３．２９質量％であった。また、この一次原料液の甘味度を算出したところ、その甘味度は２．１５であった。 (Comparative Example 4)
A milk pudding was prepared after preparing the raw material liquid in the same manner as in Example 5 except that the homogeneous pressure was 15 MPa. Here, the primary raw material liquid contains 6.07% by mass of non-fat milk solids, 25.21% by mass of milk fat, and 1.50% by mass of sugar. Moreover, solid content of this primary raw material liquid was 33.29 mass%. Moreover, when the sweetness degree of this primary raw material liquid was computed, the sweetness degree was 2.15.
　実施例１のミルクプディングおよび二次原料液と同様の評価を行ったところ、以下の結果が得られた（表３参照）。
・ミルクプディングの破断強度：２８．６ｇｆ／ｃｍ２
・硬く、べたつき、口溶けが悪いとの感想
・二次原料液中の分散質のメディアン径：８．４４μｍ
・二次原料液中の分散質のメディアン径の標準偏差：０．４０
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000004
 When the same evaluation as the milk pudding and secondary raw material liquid of Example 1 was performed, the following results were obtained (see Table 3).
-Breaking strength of milk pudding: 28.6 gf / cm 2
・ Impression that it is hard, sticky, and melts in the mouth ・ Median diameter of the dispersoid in the secondary raw material liquid: 8.44 μm
・ Standard deviation of median diameter of dispersoid in secondary raw material liquid: 0.40
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000004
　実施例１～１３に係る二次原料液中の分散質のメディアン径は１．１μｍ～２．６μｍであり、その標準偏差は０．１６～０．２８程度である。一方、比較例１～４に係る二次原料液中の分散質のメディアン径は２．４μｍ～８．４４μｍであり、その標準偏差は０．３２～０．４０程度である。つまり、実施例１～１３に係る二次原料液中の分散質のメディアン径および標準偏差は、比較例１～４に係る二次原料液中の分散質のメディアン径および標準偏差より小さい。つまり、分散質のメディアン径が小さく均一である程、ミルクプディングの口溶けや舌触りが良好になると推察される。なお、均質化処理を行わない場合、二次原料液中の分散質の標準偏差が比較的大きく、そのような二次原料液から得られるミルクプディングは舌触りがあまりよくない。 The median diameter of the dispersoids in the secondary raw material liquids according to Examples 1 to 13 is 1.1 μm to 2.6 μm, and the standard deviation is about 0.16 to 0.28. On the other hand, the median diameter of the dispersoids in the secondary raw material liquids according to Comparative Examples 1 to 4 is 2.4 μm to 8.44 μm, and the standard deviation is about 0.32 to 0.40. That is, the median diameter and standard deviation of the dispersoids in the secondary raw material liquids according to Examples 1 to 13 are smaller than the median diameter and standard deviation of the dispersoids in the secondary raw material liquids according to Comparative Examples 1 to 4. That is, it is presumed that the smaller the median diameter of the dispersoid and the more uniform, the better the melting and mouthfeel of the milk pudding. In the case where the homogenization treatment is not performed, the standard deviation of the dispersoid in the secondary raw material liquid is relatively large, and the milk pudding obtained from such a secondary raw material liquid does not feel very good to the touch.
　また、表１および表２に示された実施例の結果より、本発明に係るプディングを製造するに当たり、脂肪量を２～３０質量％、好ましくは３～２８質量％、より好ましくは４～２６質量％とし、無脂乳固形分を５～１０質量％、好ましくは５～７質量％、より好ましくは５．５～６．５質量％とし、固形分を２０～４０質量％、好ましくは３０～３６質量％、より好ましくは３２～３４質量％とし、一次原料液に対する均質圧力を１～１０ＭＰａ、好ましくは１～５ＭＰａ、より好ましくは２～５ＭＰａ、さらに好ましくは２～３ＭＰａとすることで、二次原料液中の分散質のメディアン径を１．０μｍ以上６．０μｍ以下の範囲内とすることができると共に分散質のメディアン径の標準偏差を０．３０以下とすることができ、延いては、口溶けおよび舌触りの良好なプディングを製造することができたと考えられた。 Further, from the results of Examples shown in Tables 1 and 2, the fat content is 2 to 30% by mass, preferably 3 to 28% by mass, more preferably 4 to 26% in producing the pudding according to the present invention. The non-fat milk solid content is 5 to 10% by mass, preferably 5 to 7% by mass, more preferably 5.5 to 6.5% by mass, and the solid content is 20 to 40% by mass, preferably 30%. To 36 mass%, more preferably 32 to 34 mass%, and the homogeneous pressure for the primary raw material liquid is 1 to 10 MPa, preferably 1 to 5 MPa, more preferably 2 to 5 MPa, and even more preferably 2 to 3 MPa. The median diameter of the dispersoid in the secondary raw material liquid can be in the range of 1.0 μm or more and 6.0 μm or less, and the standard deviation of the median diameter of the dispersoid can be 0.30 or less. The mouth It was thought that a pudding with good melting and touch could be produced.
　また、表３に示された実施例の結果より、本発明に係るプディングを製造するに当たり、脂肪量を３～１２質量％、好ましくは４～１１質量％、より好ましくは５～１０質量％とし、無脂乳固形分を５～１０質量％、好ましくは５～７質量％、より好ましくは５．５～６．５質量％とし、固形分を２０～４０質量％、好ましくは３０～３６質量％、より好ましくは３２～３４質量％とし、一次原料液に対する均質圧力を１１～２０ＭＰａ、好ましくは１３～１７ＭＰａ、より好ましくは１４～１６ＭＰａとすることで、二次原料液中の分散質のメディアン径を１．０μｍ以上６．０μｍ以下の範囲内とすることができると共に分散質のメディアン径の標準偏差を０．３０以下とすることができ、延いては、口溶けおよび舌触りの良好なプディングを製造することができたと考えられた。 Further, from the results of the examples shown in Table 3, the fat amount is 3 to 12% by mass, preferably 4 to 11% by mass, more preferably 5 to 10% by mass in producing the pudding according to the present invention. The solid content of non-fat milk is 5 to 10% by mass, preferably 5 to 7% by mass, more preferably 5.5 to 6.5% by mass, and the solid content is 20 to 40% by mass, preferably 30 to 36% by mass. %, More preferably 32 to 34% by mass, and the homogeneous pressure for the primary raw material liquid is 11 to 20 MPa, preferably 13 to 17 MPa, more preferably 14 to 16 MPa. The diameter can be in the range of 1.0 μm or more and 6.0 μm or less, and the standard deviation of the median diameter of the dispersoid can be 0.30 or less. It was thought that it was possible to manufacture

Claims (7)

  1. 　原料液を準備する準備工程と、
    　前記原料液中の分散質のメディアン径が１．０μｍ以上６．０μｍ以下の範囲内となると共に前記分散質のメディアン径の標準偏差が０．３０以下となるように前記原料液を均質化処理する均質化工程と
    を備える、プディングの製造方法。     A preparation step of preparing a raw material liquid;
    Homogenizing the raw material liquid so that the median diameter of the dispersoid in the raw material liquid is in the range of 1.0 μm to 6.0 μm and the standard deviation of the median diameter of the dispersoid is 0.30 or less. And a homogenizing step for producing a pudding.
  2. 　前記均質化工程では、前記原料液を１ＭＰａ以上１５ＭＰａ以下の範囲内の均質圧力で、前記原料液中の分散質のメディアン径が１．０μｍ以上６．０μｍ以下の範囲内となると共に前記分散質のメディアン径の標準偏差が０．３０以下となるように前記原料液を均質化処理する
    請求項１に記載のプディングの製造方法。     In the homogenization step, the median diameter of the dispersoid in the raw material liquid is in the range of 1.0 μm to 6.0 μm and the dispersoid at a homogeneous pressure in the range of 1 MPa to 15 MPa. The method for producing a pudding according to claim 1, wherein the raw material liquid is homogenized so that the standard deviation of the median diameter is 0.30 or less.
  3. 　前記原料液には、５質量％以上４０質量％以下の範囲内の脂肪が含有される
    請求項１または２に記載のプディングの製造方法。     The method for producing a pudding according to claim 1 or 2, wherein the raw material liquid contains fat in a range of 5 mass% to 40 mass%.
  4. 　前記原料液には、５質量％以上１０質量％以下の範囲内の無脂乳固形分が含有される
    請求項１から３のいずれか１項に記載のプディングの製造方法。     The pudding manufacturing method according to any one of claims 1 to 3, wherein the raw material liquid contains non-fat milk solids in a range of 5 mass% to 10 mass%.
  5. 　前記原料液には、２０質量％以上４０質量％以下の範囲内の固形分が含有される
    請求項１から４のいずれか１項に記載のプディングの製造方法。     The manufacturing method of the pudding of any one of Claim 1 to 4 in which the solid content in the range of 20 mass% or more and 40 mass% or less is contained in the said raw material liquid.
  6. 　請求項１から５のいずれか１項に記載のプディングの製造方法により得られる、プディング。 Pudding obtained by the method for producing pudding according to any one of claims 1 to 5.
  7. 　請求項１から５のいずれか１項に記載のプディングの製造方法により得られ、
    　破断強度が１０．０ｇｆ／ｃｍ２以上２５．０ｇｆ／ｃｍ２以下の範囲内である
    プディング。     Obtained by the pudding manufacturing method according to any one of claims 1 to 5,
    A pudding having a breaking strength in a range of 10.0 gf / cm 2 or more and 25.0 gf / cm 2 or less.
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JP2004298848A (en) * 2003-04-01 2004-10-28 Mitsubishi Chemicals Corp Powdered emulsion stabilizer composition and producing method therefor
JP2004357626A (en) * 2003-06-06 2004-12-24 Kyodo Milk Industry Co Ltd Method for producing laminated dessert and laminated dessert
JP2006025622A (en) * 2004-07-12 2006-02-02 Toraku Kk Method for producing two-layer custard pudding

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CN101491280B (en) * 2008-01-24 2011-12-14 内蒙古伊利实业集团股份有限公司 milk pudding and preparation method thereof
CN101856102B (en) * 2009-04-10 2012-05-30 光明乳业股份有限公司 Milk pudding and preparation method thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2004298848A (en) * 2003-04-01 2004-10-28 Mitsubishi Chemicals Corp Powdered emulsion stabilizer composition and producing method therefor
JP2004357626A (en) * 2003-06-06 2004-12-24 Kyodo Milk Industry Co Ltd Method for producing laminated dessert and laminated dessert
JP2006025622A (en) * 2004-07-12 2006-02-02 Toraku Kk Method for producing two-layer custard pudding

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