JP2008245565A - Freezable custard pudding, and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide custard pudding capable of being frozen over a long period, retaining superior quality without causing syneresis or separation-change of texture even after thawing, capable of being thawed and sold at a delivery agent through freezing and delivering, can secure a long period of selling, and improving the yield, and to provide a method for producing the custard pudding. <P>SOLUTION: This method for producing the custard pudding includes adding sea collagen to a pudding raw material liquid mixed with a pudding raw material. Alternatively, the method comprises adding glycine and agar, together with sea collagen to a pudding raw material liquid mixed with a pudding raw material. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a frozen custard pudding and a method for producing the same, and more particularly to a frozen custard pudding produced by adding marine collagen, particularly marine collagen extracted from cocoon skin, and a method for producing the same.

Custard pudding is made from whole eggs, yellow eggs, milk, sugar, and the like, and is conventionally produced, for example, as follows.
(1) Add vanilla sugar to milk and heat to about 60 ° C. This may be mixed with fresh cream. The vanilla sugar may be vanilla beans.
(2) A whole egg or / and egg yolk is mixed, and sugar (which seems to use a lot of granulated sugar) is added to this, and the whole is mixed evenly.
(3) The milk warmed in (1) is added to (2) and stirred to obtain a pudding raw material liquid. Rum and honey may be added to this pudding stock solution. This pudding raw material liquid is filtered with a strainer. It may not be filtered, but usually it seems to filter.
(4) The pudding raw material liquid filtered with this strainer is poured into a pudding cup with a caramel tablet in the bottom.
(5) Pour hot water (about 30 ° C) into the vat placed on the top plate of the oven, place the pudding cup of (4) on this, and heat it at a temperature of 150-160 ° C in the oven. Steam for 40 minutes. After the steaming is stopped, the remaining heat may be ignited for about 10 to 20 minutes.
(6) When it is baked, take it out of the oven, remove the rough heat, put it in the refrigerator and cool it down.

  When the conventional custard pudding manufactured in this way is thawed after freezing, water separation and tissue separation may occur, or "soo" will enter, resulting in a significant decrease in quality and poor appearance. , The texture is also smooth and lowers, so it cannot be stored frozen. Therefore, refrigerated storage, but the shelf life will be about 7 days, supermarkets, convenience stores, etc. to ensure hygiene, safety, etc., refrigerated, 7 days from the date of manufacture It is sold within, and disposed of when it remains. Therefore, if the custard pudding is shipped in refrigerated storage and has a shelf life of only seven days, it is actually difficult to sell at the store.

Thus, conventionally, a custard pudding that can be stored in a frozen state and a method for producing the same have been provided (see, for example, Patent Document 1). In the present invention, in the production of custard pudding, 1 to 20 parts by weight of peptin and 1 to 35 parts by weight of gelatin are mixed in the custard pudding species.
JP 2002-34485 A

In this conventional custard pudding that can be stored frozen and its manufacturing method, it is hardened using a gelling agent such as peptin or gelatin, thereby improving the storage stability of custard pudding and allowing it to be frozen. is there. That is, even if thawed after freezing, no change in water separation or tissue occurred.
However, the custard pudding having such a gelling agent added to improve the storage stability has a problem that the smoothness of the purine is lowered and the texture is lowered. That is, if the blending amount of the gelling agent is so small that it does not affect the texture of the pudding, the gelling agent can be stored in a frozen state so that water separation and the like are not effective when thawed after freezing, and there is no effect. This is because the blending amount increases and the texture decreases.

  The present invention has been proposed to solve the above problems in view of such points, and its purpose is that it can be stored for a long period of time, and water separation and tissue separation and change do not occur even after thawing. , Keeps the quality at the time of production of a smooth texture as a custard pudding, and after thawing, maintain good appearance, texture and quality for about 10 days in refrigerated storage (3-7 ° C), There is a refrigerated custard pudding which can secure a display period of about 10 days from the date of thawing or arrival at a store by freezing and shipping (delivery), and a method for manufacturing the same.

In order to achieve the above-mentioned object, the frozen custard pudding according to the present invention is characterized in that marine collagen is added to a purine raw material liquid containing a raw material for purine.
In addition, the refrigerated custard pudding according to the present invention may contain glycine and le canten in addition to marine collagen in a pudding raw material liquid containing a pudding raw material.

  This allows long-term frozen storage, and even in the case of relatively long-term frozen storage, water retention is maintained without water separation after thawing, and good appearance, texture and quality are maintained. . Therefore, according to this custard pudding, by shipping it in a frozen state (delivery), the dealer can sell it for about 10 days from the time of thawing after arrival, and the yield is also improved.

The addition amounts of marine collagen, glycine and le canten added in the present invention are 0.2 to 2% by weight of marine collagen, 0.1 to 1.5% by weight of glycine, 0.1 to 0.1% of le canten. 1% by weight.
Thus, since there is little addition amount, it becomes a custard pudding which can be stored frozen and does not deteriorate the texture, quality, appearance, etc. of custard pudding.
In addition, as a marine collagen, the marine collagen extracted from the skin of a cocoon can be mentioned as a preferable thing.

The method for producing a refrigerated custard pudding according to the present invention is characterized in that marine collagen is added and mixed in a pudding raw material liquid containing a pudding raw material in the pudding manufacturing process.
Further, in the method for producing a refrigerated custard pudding according to the present invention, glycine and le canten may be added and mixed with marine collagen in a pudding raw material liquid containing a pudding raw material in the pudding manufacturing process. .

  As a result, the conventional custard pudding can be stored frozen, with almost no change in manufacturing technology and process, and no water separation or tissue separation or change occurs after thawing, and refrigerated storage after thawing is good for about 10 days. Custard pudding that maintains texture (eg, smooth texture), quality and appearance can be produced.

  In addition, the amount of marine collagen, glycine and le canten added in the method for producing a frozen custard pudding of the present invention is 0.2-2% by weight of marine collagen, 0.1-1.5% by weight of glycine. %, Le Kanten 0.1 to 1% by weight.

  Thereby, the custard pudding which can be stored frozen without reducing the texture, quality and appearance of the custard pudding can be easily produced.

In addition, as a marine collagen added in the manufacturing method of the custard pudding of this invention, the marine collagen extracted from the cocoon skin is preferable.
Since collagen is obtained in a relatively large amount and at low cost, animal collagen, especially animal collagen extracted from bones and skins of animals such as cows and pigs, is often used. However, among animal collagens, mainly cattle-derived collagen causes BSE (bovine spongiform encephalopathy) infection due to abnormalities in normal cellular proteins such as foot-and-mouth disease and prions. These infections have not been accepted by consumers because they are not inactivated by normal heat treatment. In addition, the fiber structure of collagen is complex and difficult to decompose, and therefore is difficult to digest and absorb by the human body. Further, it is unsuitable as a material for custard pudding because the fat content cannot be removed. As collagen to be added in this respect, marine collagen, particularly marine collagen extracted from cocoon skin, is preferable because it can be manufactured without adverse effects on quality and texture while maintaining safety. Become.

In addition, when marine collagen is added in this invention, even in the case of frozen storage for a relatively long period of time, water retention is maintained at the time of thawing, and the texture and quality deterioration caused by water separation are avoided. It is to do.
Further, the addition of glycine is to improve the shelf life, which makes it possible to keep the product for about 10 days after thawing.
Furthermore, Le Kanten is added because it can help solidify as a gelling agent, help prevent water separation during thawing, and increase the heating temperature during production. If the heating temperature is raised, the bactericidal effect can be improved. In the present invention, the amount of Le Kanten added is small so that the quality of the pudding is not adversely affected.

  In the present invention, the addition amount is 0.2 to 2% by weight of marine collagen, 0.1 to 1.5% by weight of glycine, and 0.1 to 1% by weight of le-kanten. However, it is preferable since the adverse effect on the quality, texture, appearance, etc. of the pudding to be produced is eliminated. However, if the addition amount is less than the lower limit value, the effect of addition, that is, freezing storage is possible after thawing and quality is not generated after thawing. In addition, there is little effect of maintaining the content, and if the added amount exceeds the upper limit, the effect will be high, but the pudding quality and texture will be adversely affected, and the quality, texture and appearance will be greatly reduced. Because it does.

According to the refrigerated custard pudding and its manufacturing method of the present invention, the following effects can be obtained.
(1) No water separation or tissue separation or change occurs even after thawing after freezing, and maintains a good texture, quality and appearance as custard pudding. Therefore, long-term frozen storage is possible.
(2) After thawing, refrigerated storage (3 ° C. to 7 ° C.) maintains good appearance, texture and quality for about 10 days. Therefore, it can be frozen and shipped (delivered), which enables the store to sell for a display period of about 10 days from the time of thawing. Therefore, the product yield is also improved.
(3) Since marine collagen (marine collagen extracted from shark skin) is used, it is safe without harming human health.

Hereinafter, embodiments of the present invention will be described with reference to the drawings.
The purine according to the embodiment of the present invention is basically obtained by blending marine collagen, for example, marine collagen extracted from persimmon skin, with a purine raw material liquid in which custard pudding raw materials are mixed.
Therefore, with this custard pudding, when it is used as an edible food, health safety is maintained, and even if it is frozen for a long period of time, water retention is maintained at the time of thawing, and the water is removed as before. There is no appearance or texture.

The method for producing a refrigerated custard pudding according to the embodiment of the present invention is extracted from marine collagen, for example, persimmon skin, in a pudding raw material liquid containing a pudding raw material in the pudding manufacturing process. It is characterized by adding and mixing marine collagen. For this, glycine and le canten may be added and mixed together with marine collagen.
As a result, the conventional custard pudding can be stored frozen, with almost no change in manufacturing technology and process, and no water separation or tissue separation or change occurs after thawing, and refrigerated storage after thawing is good for about 10 days. Custard pudding that maintains the texture, quality and appearance can be produced.

  FIG. 1 is a flowchart showing a custard pudding manufacturing procedure according to this embodiment. In the method for producing custard pudding according to the present embodiment, firstly, a first step S1 in which fresh cream whipped (hereinafter simply referred to as whipped) is mixed with milk and heated to about 60 ° C., or milk prepared separately. And the second step S2 in which the mixture of fresh cream and the fresh cream is heated to about 90 ° C., and further, marine collagen, glycine and le canten prepared separately are mixed, and this is mixed with the second step S2. A third step S3 that is charged into a mixed solution heated to about 90 ° C. and dissolved by heating, and a fourth step S4 in which the mixed solution obtained in the third step S3 is mixed with the mixed solution obtained in the first step S1. And a fifth step S5 in which Western liquor (for example, rum) is mixed with this, a sixth step S6 in which granulated sugar is added to and mixed with the egg yolk and / or whole egg, and the mixture obtained in the sixth step S6 4th step S A seventh step S7 in which the liquid mixture obtained in step 7 is added and mixed, an eighth step S8 in which the liquid mixture obtained in the seventh step S7 is filtered and poured into a pudding cup, and the pudding cup is placed in an oven to 160. It consists of a ninth step S9 for steaming and baking for 30 to 40 minutes in the vicinity of ° C., and a tenth step S10 for taking rough heat and cooling.

  The amount of milk used in the first step and the second step is 25 to 40% by weight, of which 20% to 30% is used in the second step, and the whipped is 30 to 45% by weight. The cream is 2-7% by weight. The added amounts of marine collagen, glycine and le canten added in the third step are 0.2-2 wt% marine collagen, 0.1-1.5 wt% glycine, 0.1 wt. 1% by weight. The amount of western liquor added in the fifth step is 0.2 to 0.9% by weight, the yolk and / or whole egg in the sixth step is 10 to 16% by weight, and the granulated sugar is 6 to 13% by weight. It is.

In this embodiment, marine collagen powder (trade name: Ihara Marine Collagen Ihara Suisan Co., Ltd.) extracted from shark skin was used as marine collagen, and egg yolk was used in the sixth step.
In addition, in this example, although it is 5th process S5 which adds western liquor (for example, rum), this western liquor does not necessarily need to be added. In this case, there is no fifth step.

Next, examples will be described.
In producing pudding, the following raw materials are prepared in advance. That is, 33.68% of milk, 37.13% of whipped, 4.32% of fresh cream, 13.80% of egg yolk, 0.13% of le canten, 0.40% of glycine, marine collagen extracted from the skin of straw Powder 0.52%, Western wine (Grand Oranche) 0.52%, granulated sugar 9.50%

  In this example, marine collagen powder (trade name: Ihara Marine Collagen, produced by Hara Suisan Co., Ltd.) extracted from shark skin was used as the collagen. Collagen extracted from the skin of this cocoon has a unique odor when the concentration of animal collagen becomes high, and in order to be decomposed and absorbed in the human body, it needs to be approximately 35 ° C to 43 ° C. There is an advantage that it is almost odorless and is digested at about 15 ° C to 17 ° C.

Marine collagen contains almost no fat as described above, and collagen fibers are easily decomposed, so that the above-mentioned problems such as BSE can be avoided.
In addition, glycine added to the raw material solution for purine functions to improve the longevity of the purine, and le-kanten eliminates water separation and changes in the structure and imparts elasticity.

Hereinafter, the present embodiment will be described with reference to the flowchart shown in FIG. Hereinafter,% is weight%. First, milk 33.68% and whipped 37.13% are mixed so as not to harden and further heated at 60 ° C. (first step S1). Thereby, the liquid mixture which does not impair the flavor of milk is obtained.
In addition, 4.32% of a mixture of milk and fresh cream prepared separately is heated at 90 ° C. (second step S2). In addition, when it boiled above 90 degreeC, a flavor and quality deterioration will be caused conversely.

  Furthermore, 0.52% of marine collagen powder extracted from cocoon skin was mixed with 0.40% of glycine and 0.13% of Le Kanten prepared separately, and this was heated at 90 ° C. It puts in the said liquid mixture and heat-dissolves (3rd process S3). And this mixed solution obtained at this 3rd process S3 is further mixed with the said mixed liquid obtained at 1st process S1 which heated this heating solution at 60 degreeC (4th process S4).

  Next, 0.52% Western liquor (for example, rum) is added to and mixed with the mixed solution obtained in the fourth step S4 containing the milk, whipped, glycine, le kanten and marine collagen (fifth) Step S5). Further, the mixture obtained in the fifth step S5 is mixed with stirring the mixture of egg yolk 13.80% and granulated sugar 9.50% (sixth step S6) (seventh step S7).

Next, the mixture containing the egg yolk and granulated sugar obtained in the seventh step S7 is lined up to remove ax. Filled (injected) the mixture that has been taken into the container (pudding cup) (8th step S8), steamed the mixture in the container for 35 minutes at 160 ° C. (9th step S9), took the rough heat, The custard pudding was obtained by cooling (10th process S10). Thereby, the final pudding product is obtained. This finished pudding product is stored in a freezer. As a result, it is possible to maintain a good appearance and texture within a period exceeding 7 to 10 days as a display product after long-term frozen storage and thawing.
If necessary, immediately before filling the container with the mixture, a solid caramel that dissolves at room temperature can be placed at the bottom of the container.

  In this way, thawing pudding in a container that has been stored frozen has higher water retention, no water separation, and lower quality compared to the case where marine collagen extracted from cocoon skin is not used. There is no. Therefore, in terms of appearance and texture, the pudding's original smooth and pre-feel can be obtained.

  The frozen pudding is shipped, arrived at the supermarket and convenience store, and thawed, and after 7 days or more, for example, for 10 days, the appearance and texture are smooth. A feeling of pre-preparation will be maintained stably. As a result, in the supermarket or the like, there is no loss of merchandise due to expiration, and large orders can be made. In addition, it can be made at the manufacturing plant. Furthermore, sales in various parts of the country will be easier as the expiration date can be afforded.

  Thus, in the pudding of the present embodiment, the health safety is maintained when the pudding is edible by blending the marine collagen extracted from the cocoon skin into the pudding mixed liquid obtained by mixing the raw materials of the pudding. In addition, even in the case of frozen storage for a relatively long period of time, a certain amount of water retention is maintained at the time of thawing, and it is possible to prevent the appearance and texture that are irritated by water separation as before.

  Furthermore, the raw material of custard pudding is mixed to prepare a pudding mixed solution, and by adding marine collagen, for example, marine collagen powder extracted from cocoon skin, to the pudding mixed solution together with glycine and le canten, Without significantly changing the conventional pudding manufacturing technology, it is possible to manufacture puddings that ensure health safety and have a good appearance and texture.

  The custard pudding and its production method of the present invention have good digestion and absorption for edible use, and do not impair human health within a period exceeding 7 to 10 days as a display product after long-term frozen storage and thawing. It can maintain good appearance and taste, and is particularly useful for custard pudding manufactured by adding marine collagen extracted from cocoon skin, a method for manufacturing the same, and the like.

It is process drawing which shows notionally the manufacturing procedure of the custard pudding by embodiment of this invention.

Explanation of symbols

S1 1st process S2 2nd process S3 3rd process S4 4th process S5 5th process S6 6th process S7 7th process S8 8th process S9 9th process S10 10th process

Claims (10)

  A frozen custard pudding characterized in that marine collagen is added to a pudding raw material liquid containing a pudding raw material.   A refrigerated custard pudding produced by adding glycine and le canten together with marine collagen to a pudding raw material liquid containing a pudding raw material.   The frozen custard pudding according to claim 1 or 2, wherein the marine collagen is marine collagen extracted from cocoon skin.   The frozen custard pudding according to any one of claims 1 to 3, wherein an amount of the marine collagen added is 0.2 to 2% by weight.   The addition amounts of the marine collagen, glycine and le canten are 0.2 to 2% by weight of marine collagen, 0.1 to 1.5% by weight of glycine and 0.1 to 1% by weight of le canten. Item 3. A freezeable custard pudding according to item 2.   A method for producing a refrigerated custard pudding comprising adding marine collagen to a pudding raw material liquid containing a pudding raw material in a pudding manufacturing process.   A method for producing a refrigerated custard pudding characterized by adding glycine and le-kanten together with marine collagen to a pudding raw material liquid containing a pudding raw material in a pudding manufacturing process.   The method for producing a freezeable pudding according to claim 6 or 7, wherein the marine collagen is marine collagen extracted from cocoon skin.   The method for producing a frozen custard pudding according to any one of claims 6 to 8, wherein the amount of the marine collagen added is 0.2 to 2% by weight.   The addition amounts of the marine collagen, glycine and le canten are 0.2 to 2% by weight of marine collagen, 0.1 to 1.5% by weight of glycine and 0.1 to 1% by weight of le canten. Item 8. A method for producing a refrigerated custard pudding according to Item 7.

Images