JP2011244735A - Oil-in-water emulsified oil and fat composition ineaded into pudding - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil-in-water emulsified oil and fat composition for kneaded into custard pudding allowing inexpensive production of the custard pudding with a good sensation in a mouth and a thick flavor, and to provide pudding using the emulsified oil and fat composition.SOLUTION: The custard pudding is prepared by using the oil-in-water emulsified oil and fat composition for kneaded into custard pudding containing no pH adjuster, 4-9 wt.% of a milk protein, and 13-25 wt.% of an oil and fat, and having a pH of 5.7-6.4 based on the whole oil-in-water emulsified oil and fat composition for kneaded into custard pudding.

Description

  The present invention relates to an oil-in-water emulsified oil / fat composition for kneading pudding used for custard pudding dough.

  In general, pudding refers to steamed baked goods made mainly of eggs, milk and sugar, and means custard pudding. On the other hand, an elastic dessert hardened with a gelling agent is sometimes called a pudding, and this is sometimes called a gel pudding or a chemical pudding. At present, a wide variety of puddings have been released to meet the diverse needs of consumers. Pudding with a smooth texture with high fat content, mango-flavored pudding, and grilled eyes on the surface. Purin with various tastes such as pudding put in, layered pudding, and pudding hardened using hot spring water is in circulation.

  As described above, purines are roughly classified into two types, “custed pudding” and “gel pudding”, from the viewpoint of gelation characteristics. Custard pudding forms a body by coagulating proteins by applying irreversible heat denaturation to egg and milk materials, whereas gel pudding uses a gelling agent to form a body. Therefore, there is a big difference when comparing the touch of two puddings.

  In recent years, consumers are eager to offer delicious puddings at a low price due to the growing interest in saving reflecting the recession. In general, gel pudding is inexpensive because it can form a body even if the amount of egg material or milk material is small, but there is a problem that the flavor becomes diluted when the amount of egg material or milk material added is small there were. Moreover, when a fragrance | flavor was used for the purpose of the flavor improvement, there existed a problem which becomes the artificial flavor derived from a food additive.

  One custard pudding has a good touch and a rich flavor, but it is necessary to mix a sufficient amount of egg material and milk material necessary for heat coagulation, so it cannot be produced inexpensively. there were.

  For the purpose of producing a custard pudding that is inexpensive and has a good touch and flavor, when using a diluted oil-in-water emulsified oil / fat composition instead of milk as the milk material, or frozen sweetened egg yolk instead of whole eggs as the egg material Or processed egg products. However, the custard pudding produced by such a lean blending system has a problem that it cannot obtain a sufficient custard flavor due to insufficient heat coagulation property and a good custard flavor.

  Further, a dairy material such as a pudding-like food (Patent Document 1), which is obtained by gelling a raw material containing whey protein, a gelling agent, a thickener, and a sodium salt For example, a method has been proposed in which an inexpensive whey protein can be used to obtain a smooth texture without being powdery. However, since whey protein has low thermal stability, custard pudding produced using this as a main raw material may partially denature the protein, resulting in a white fibrous band in the gel. Furthermore, when a gelling agent, a thickening agent, or a sodium salt is added to reinforce the gel strength, there is a problem that an artificial flavor is obtained and a gel with a good touch cannot be obtained.

  As a method for producing a pudding having a soft texture, there is a method for producing a pudding using an oil-in-water emulsified oil / fat composition containing an oil / fat having a specific composition and physical properties (Patent Document 2). An oil-in-water emulsified oil / fat composition having an oil phase blended so as to have a specific SFC is used as a method of producing a pudding that is well melted in the mouth and does not feel oily. There is a method for producing pudding by using (Patent Document 3). However, since these oil-in-water emulsified oils and fats composition greatly contributes to the melting and texture of pudding, the oil and fat content in the oil-in-water emulsified oils and fats composition contributes to the original touch of custard pudding obtained by heat denaturation of proteins. It has a smooth texture like a pudding with a high fat content, and has the same texture as a custard pudding peculiar to custard pudding obtained by heat-coagulation of egg and milk ingredients. There was a problem that could not be felt.

  Furthermore, it contains a specific amount of sugar, organic acid, carbonate, non-fat milk solids, and the weight ratio of fat, water and sugar is in a specific range, and in addition, the pH is 6.0 to 7.5. A certain oil-in-water emulsified oil / fat composition has been prepared (Patent Document 4), but it contains a pH adjuster corresponding to a food additive as defined in Article 4 (2) of the Food Sanitation Law, such as organic acids and carbonates. When custard pudding was produced using the oil-in-water emulsified oil / fat composition, there was a problem that the flavor was deteriorated due to the characteristic taste and chemical odor.

JP 2006-61035 A JP 2003-134998 A JP 2009-240257 A JP 2001-346516 A

  An object of the present invention is to provide an oil-in-water emulsified oil-fat composition for custard pudding kneading that can produce a custard pudding having a good touch and a rich flavor at low cost, and a pudding using the emulsified oil-fat composition. Is to provide.

  As a result of intensive studies to solve the above problems, the inventors of the present invention have an oil-in-water emulsified oil and fat composition containing a specific amount of milk protein and adjusting the pH to a specific range without using a pH adjuster. As a result, it was found that a custard pudding having a good touch and a rich flavor can be produced.

  That is, the first of the present invention contains 4 to 9% by weight of milk protein and 13 to 25% by weight of fat and oil without the pH adjusting agent in the whole oil-in-water emulsified oil and fat composition for custard pudding. The present invention relates to an oil-in-water emulsified oil / fat composition for custard pudding having a pH of 5.7 to 6.4. A preferred embodiment relates to the oil-in-water emulsified oil and fat composition for kustard pudding kneading described above, wherein the casein protein content in the whole milk protein is 30 to 100% by weight. 2nd of this invention is related with the mix liquid for custard pudding containing the oil-in-water type emulsified oil-fat composition for kustard pudding kneading | mixing as described above. The third aspect of the present invention relates to a custard pudding containing the oil-in-water emulsified oil / fat composition for kneading custard pudding described above.

  According to the present invention, an oil-in-water emulsified oil / fat composition for kustard pudding kneading that can produce a custard pudding having a good touch and a rich flavor at low cost, and a pudding using the emulsified oil / fat composition. Can be provided.

  Hereinafter, the present invention will be described in more detail. The oil-in-water emulsified oil and fat composition for custard pudding of the present invention is characterized in that it contains a specific amount of milk protein and is adjusted to a specific pH range without containing a pH adjuster. The oil-in-water emulsified oil / fat composition contains a material for adjusting the pH to 5.7 to 6.4 in addition to the milk protein, and further, if necessary, a saccharide, an emulsifier, a protein-dissolved salt, and a water-soluble composition. Contains water-soluble raw materials such as fragrances.

  The milk protein of the present invention is not particularly limited as long as it can be used in food, but is preferably a milk-derived protein in terms of flavor, raw milk, milk, special milk, partially skimmed milk, skimmed milk, processed Milk, cream, butter, cheese, concentrated whey, ice cream, concentrated milk, defatted concentrated milk, sugar-free milk, sugar-free skim milk, sweetened milk, sweetened skim milk, whole milk powder, skimmed milk powder, cream powder Milk and protein as defined in the ministerial ordinances (Ministerial Ordinances of Milk, etc.) for ingredient standards of milk and dairy products, such as whey powder, protein-enriched whey powder, buttermilk powder, sweetened powdered milk, prepared powdered milk, fermented milk, lactic acid bacteria beverages, and milk beverages Milk proteins derived from dairy products, milk derived from UF membranes such as total milk protein and whey protein concentrate, and ion-exchange resin treatment, etc. Casein protein such as protein, sodium caseinate, calcium caseinate, potassium casein, casein protein which is a salt of milk protein such as casein magnesium, and casein protein such as acid casein obtained by acidizing casein, and at least one selected from these groups A seed is used.

  The content of the milk protein is preferably in the range of 4 to 9% by weight in the whole oil-in-water emulsified oil / fat composition for custard pudding. If it is less than 4% by weight, when producing custard pudding using an oil-in-water emulsified oil / fat composition, heat coagulation is insufficient and sufficient gel elasticity may not be obtained. On the other hand, when the content exceeds 9% by weight, the protein may be aggregated or burnt on the production line, and the protein is expensive, which increases the production cost of the custard pudding.

  The casein protein is a protein that precipitates when the pH of skim milk is adjusted to pH 4.6 at 20 ° C., and refers to four types of proteins: αS1 casein, αS2 casein, β casein, κ casein, and γ casein. The content of casein protein is preferably in the range of 30 to 100% by weight in the whole milk protein contained in the oil-in-water emulsified oil / fat composition. If it is less than 30%, the proportion of whey protein increases, so when preparing custard pudding using an oil-in-water emulsified oil composition, the protein may be partially denatured to produce a white fibrous band in the gel. is there.

  The pH of the oil-in-water emulsified oil / fat composition for kneading custard pudding of the present invention is preferably 5.7 to 6.4, and more preferably 5.9 to 6.2. If the pH is lower than 5.7, the casein protein in the oil-in-water emulsified oil / fat composition approaches the isoelectric point, so the emulsion stability of the oil-in-water emulsified oil / fat composition may be lowered and plasticized. . When pH is higher than 6.4, when producing custard pudding using the oil-in-water emulsified oil and fat composition, irreversible heat denaturation reaction of the protein may be suppressed.

  In the above, when a pH adjusting agent is used to adjust the pH, it is preferable not to use it because a unique egg taste or chemical odor may interfere with the flavor. The term “pH adjuster” as used herein refers to a food additive defined in Article 4, Paragraph 2 of the Food Sanitation Law, and specifically refers to a material that is chemically synthesized and has a unique taste and chemical odor. . pH adjusters include sodium bicarbonate, sodium carbonate, potassium carbonate, citric acid, sodium citrate, succinic acid, sodium succinate, tartaric acid, sodium tartrate, potassium tartrate, malic acid, sodium malate, acetic acid, sodium acetate, Examples thereof include organic acids such as fumaric acid, sodium fumarate, lactic acid, sodium lactate, and calcium lactate, and organic acid salts.

  As a material for adjusting the pH to 5.7 to 6.4 without using a pH adjuster, it may be a material other than a pH adjuster that is made chemically and has a unique taste and chemical odor. For example, fermented milk, lactic acid bacteria beverages, concentrated whey, cheese, and acid-processed milk can be cited as milk-derived materials. Other materials include fruits such as orange, lemon, lime, grapefruit and apples, wine vinegar, wine, wine, coffee, and acidic water. From the viewpoint of flavor, the use of milk-derived materials is preferred.

  The oil and fat contained in the oil-in-water emulsified oil composition for knead pudding kneading of the present invention is preferably vegetable oil and / or milk fat, and is contained in the whole oil-in-water emulsified oil composition in an amount of 13 to 25% by weight. Is more preferable, and 15 to 20% by weight is more preferable. The vegetable oil is not particularly limited as long as it is a general edible vegetable oil such as corn oil, palm oil, palm kernel oil, rapeseed oil, safflower oil, and operations such as transesterification, fractionation, and hardening are added. It may be oil or fat. Any milk fat may be used as long as it contains milk fat such as butter and cream, but only the pure content is calculated as the content. The ratio of vegetable oil and milk fat is not limited and can be adjusted to your liking.

  The sugar that can be used in the oil-in-water emulsified oil composition for kneading custard pudding of the present invention is not particularly limited as long as it is edible, but polysaccharides such as starch, cellulose, dextrin, sucrose, lactose, maltose, xylose, Oligosaccharides such as trehalose, maltotriose, raffinose, monosaccharides such as glucose, fructose, mannose, galactose, sugar alcohols such as sorbitol, mannitol, maltitol, erythritol, xylitol, and other sugars such as fructooligosaccharide, galactooligosaccharide, Examples include soybean oligosaccharide, isomerized liquid sugar, sucrose-linked syrup, enzymatic saccharified syrup, reduced lactose, reduced sugar polydextrose, lactulose, stevia, aspartame, and at least one selected from these groups can be used. .

  The emulsifier that can be used in the oil-in-water emulsified oil composition for kneading of the custard pudding of the present invention is not particularly limited as long as it is edible, but it is soybean lecithin, egg yolk lecithin, or an enzyme degradation product thereof, glycerin fatty acid ester, acetic acid monoglyceride , Lactic acid monoglyceride, citric acid monoglyceride, succinic acid monoglyceride, diacetyltartaric acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester and the like and other derivatives thereof, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose Fatty acid ester, sucrose acetate isobutyrate ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monostearate, polyoxye Ren sorbitan monoglyceride, can be exemplified a polysorbate, it may be at least one selected from these groups.

  The protein-dissolved salt that can be used in the oil-in-water emulsified oil and fat composition for kustard pudding kneading of the present invention is not particularly limited as long as it is edible, but for example, sodium phosphate, potassium phosphate, sodium pyrophosphate, potassium pyrophosphate, Examples include sodium polyphosphate, potassium polyphosphate, sodium metaphosphate, potassium metaphosphate, and sodium bicarbonate, and at least one selected from these groups can be used.

  The water-soluble fragrance that can be used in the oil-in-water emulsified oil composition for kneading custard pudding of the present invention is not particularly limited as long as it is a water-soluble fragrance and is edible, but milk flavor, butter flavor, fermented milk flavor, egg flavor Etc. can be illustrated.

  Although there is no limitation in particular in the manufacturing method of the oil-in-water type emulsified oil-fat composition for custard pudding kneading | mixing of this invention, it illustrates below. First, while stirring non-fat milk solids containing milk protein and water-soluble raw materials such as sugars, emulsifiers, protein molten salts, and water-soluble fragrances, the mixture is heated and dissolved at around 60 ° C. to form an aqueous phase part. On the other hand, oil-soluble raw materials such as fats and oils, emulsifiers, oil-soluble fragrances and antioxidants are heated and dissolved while stirring at around 60 ° C. to obtain an oil phase part. The oil phase part is added to the water phase part while heating at around 60 ° C., and mixed by stirring to pre-emulsify.

  Next, it is sterilized or sterilized according to a conventional known method. The sterilization or sterilization can be performed by direct heating method such as injection method, infusion method, etc., indirect heating method such as plate method, tubular method, scraping method, batch method, etc., or by applying an alternating current directly to food. It can be carried out by at least one method selected from the group consisting of sterilization using a Joule heating sterilization method in which food is sterilized from the inside by resistance.

  Then, it cools according to the conventionally well-known method. The cooling can be performed by at least one method selected from the group consisting of an indirect cooling method such as a plate method, a tubular method, a scraping method, and a batch method, and an evaporative cooling method.

  Further, homogenization by a homogenizer may be performed before heating and / or after cooling. Then, the oil-in-water type emulsified oil-fat composition for custard pudding kneading | mixing of this invention can be obtained by filling a container.

  The oil-in-water emulsified oil / fat composition for kneading of custard pudding of the present invention mixes and heats egg materials and milk materials such as custard pudding, custard, etc. to coagulate proteins by giving irreversible heat denaturation to form a body. Although it can be used for such foods, it is preferably used for knead pudding kneading and may be used after preparing a pudding mix solution. The amount of the oil-in-water emulsified oil / fat composition added to the custard pudding mix is preferably 2 to 50% by weight, more preferably 10 to 30% by weight, based on the total custard pudding mix.

  The mixed liquid for custard pudding of the present invention includes egg materials such as whole eggs and frozen egg yolk, milk materials such as oil-in-water emulsified oils and fats composition using milk and milk materials, sugars such as white sucrose and granulated sugar, and other This refers to a liquid in which all the raw materials for custard pudding are mixed and dissolved, and custard pudding can be obtained by firing the mixed liquid.

  Although the manufacturing method of a custard pudding mix liquid does not have limitation in particular, it illustrates below. First, saccharides such as white sucrose and granulated sugar and other raw materials are added to the egg material and mixed so that bubbles do not form. A mixture of a milk material, water and other raw materials heated to around 40 ° C. is slowly added and mixed, and then filtered through a filter.

  Although the manufacturing method of custard pudding does not have limitation in particular, it illustrates below. After filling the heat-resistant container with the custard pudding mix solution, baking it at around 150 ° C. for about 30 minutes, and then allowing it to cool to obtain custard pudding.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Scoring evaluation of protein during oil-in-water emulsified oil / fat composition preparation>
In Examples and Comparative Examples, when preparing oil-in-water emulsified oil / fat compositions 1-8, sterilization was performed at 140-150 ° C. for 4 seconds using a direct heating type sterilizer, and then steam was introduced into the direct heating type sterilizer. The burning of the protein in the mouth was visually evaluated.

<Measurement of pH of oil-in-water emulsified oil / fat composition>
The pH of the oil-in-water emulsified oil / fat compositions obtained in the examples and comparative examples was measured using a pH meter ("F-" manufactured by Horiba, Ltd.) after the oil-in-water emulsified oil / fat composition was prepared and allowed to stand at 5 ° C for 2 days. 52 ").

<Custard pudding gel hardness measurement>
The hardness of the gel of custard pudding obtained in Examples and Comparative Examples was measured using a creep meter (RHEONER II series “RE2-30005S” manufactured by Yamaden Co., Ltd.). For measurement, a sample obtained by allowing the custard pudding to stand at 5 ° C. for 1 day was measured using a cylindrical plunger with a diameter of 16 mm, a measurement speed: 5 mm / sec, a measurement strain rate: 45%, and a maximum load of breaking strength ( N) was measured and evaluated according to the following criteria based on the measured values. 5 points: Maximum load 1.2N or more, 4 points: Maximum load 1.0N or more and less than 1.2N, 3 points: Maximum load 0.8N or more and less than 1.0N, 2 points: Maximum load 0.6N or more and 0.8N Less than 1 point: Maximum load less than 0.6N.

<Appearance evaluation of custard pudding>
The appearance of the custard pudding obtained in Examples and Comparative Examples was visually evaluated. The evaluation criteria at that time were as follows. ○: The surface of the pudding is smooth and there is no white fibrous band in the gel. Δ: The surface of the pudding is rough but there is no white fibrous band in the gel. ×: The surface of the pudding is rough. There is a white fibrous band in the gel.

<Evaluation of custard pudding texture>
The texture of the custard pudding obtained in the examples and comparative examples was evaluated by five skilled panelists eating them. The evaluation criteria at that time were as follows. 5 points: very good to the touch and elastic to the gel 4 points: good to the touch and elastic to the gel 3 points: good to the touch but weak elasticity 2 points: poor to the touch and weak elasticity 1 point: Very soft to touch and weak in elasticity.

<Flavor evaluation of custard pudding>
The taste of the custard pudding obtained in the examples and comparative examples was evaluated by five skilled panelists. The evaluation was carried out by comparison with a custard pudding of a full-fledged blend using milk instead of the oil-in-water emulsified oil / fat compositions 1 to 7, and the evaluation criteria at that time were as follows. 5 points: delicious without feeling any difference, 4 points: slightly different but delicious 3 points: slightly different and slightly delicious Feels a great taste and lacks deliciousness.

(Example 1) Preparation of oil-in-water emulsified oil / fat composition 1 According to the formulation shown in Table 1, oil-in-water emulsified oil / fat composition 1 was prepared. First, skim milk powder, concentrated whey, whey powder, sodium chloride, and granulated sugar were dissolved in water heated to around 40 ° C., and heated to around 60 ° C. to adjust the aqueous phase. Moreover, the oil fraction was adjusted by heating palm fractionated soft oil (iodine value: 60) to around 60 ° C. While stirring the aqueous phase, the oil phase was added thereto to pre-emulsify. Next, after sterilizing at 140-150 ° C. for 4 seconds using a direct heating system sterilizer, the mixture was homogenized with a homogenizer and immediately cooled to 5 ° C. to obtain an oil-in-water emulsified oil / fat composition 1. . It was an oil-in-water emulsified oil composition with high emulsification stability, with no protein burning inside the steam inlet of the direct heating sterilizer. The pH of the emulsion was measured and found to be pH 6.4. The results are summarized in Table 1.

(Example 2) Preparation of oil-in-water emulsified oil and fat composition 2 An oil-in-water emulsified oil and fat composition 2 was prepared in the same manner as in Example 1 except that 0.8 parts by weight of lemon juice was added to the aqueous phase and the amount of water was adjusted. Obtained. It was an oil-in-water emulsified oil composition with high emulsification stability, with no protein burning inside the steam inlet of the direct heating sterilizer. It was pH 6.1 when pH of the emulsion was measured. The results are summarized in Table 1.

(Example 3) Preparation of oil-in-water emulsified oil / fat composition 3 An oil-in-water emulsified oil / fat composition 3 was prepared in the same manner as in Example 1 except that 1.6 parts by weight of lemon juice was added to the aqueous phase and the amount of water was adjusted. Obtained. It was an oil-in-water emulsified oil composition with high emulsification stability, with no protein burning inside the steam inlet of the direct heating sterilizer. The pH of the emulsion was measured and found to be pH 5.8. The results are summarized in Table 1.

(Example 4) Production of oil-in-water emulsified oil / fat composition 4 An oil-in-water emulsified oil / fat composition 4 was obtained in the same manner as in Example 1 except that the content of oil and fat was changed and the amount of water was adjusted. It was an oil-in-water emulsified oil composition with high emulsification stability, with no protein burning inside the steam inlet of the direct heating sterilizer. The pH of the emulsion was measured and found to be pH 6.4. The results are summarized in Table 1.

(Example 5) Preparation of oil-in-water emulsified oil / fat composition 5 Oil-in-water emulsified oil / fat composition 5 was obtained in the same manner as in Example 1 except that the content of oil and fat was changed and the amount of water was adjusted. It was an oil-in-water emulsified oil composition with high emulsification stability, with no protein burning inside the steam inlet of the direct heating sterilizer. The pH of the emulsion was measured and found to be pH 6.4. The results are summarized in Table 1.

(Comparative Example 1) Preparation of oil-in-water emulsified oil / fat composition 6 An oil-in-water emulsified oil / fat composition 6 was obtained in the same manner as in Example 1 except that 3 parts by weight of lemon juice was added to the aqueous phase and the amount of water was adjusted. . Although the protein inside the steam inlet of the direct heating system sterilizer was burnt, the emulsification of the oil-in-water emulsified fat composition was stable. The pH of the emulsion was measured and found to be 5.4. The results are summarized in Table 1.

(Comparative Example 2) Preparation of oil-in-water emulsified oil / fat composition 7 Oil-in-water emulsified oil / fat composition 7 in the same manner as in Example 1 except that the content of skim milk powder, concentrated whey and whey powder was changed and the amount of water was adjusted. Got. It was an oil-in-water emulsified oil composition with high emulsification stability, with no protein burning inside the steam inlet of the direct heating sterilizer. The pH of the emulsion was measured and found to be pH 6.4. The results are summarized in Table 1.

(Comparative Example 3) Preparation of oil-in-water emulsified oil / fat composition 8 Oil-in-water emulsified oil / fat composition 8 was prepared in the same manner as in Example 1 except that 7 parts by weight of total milk protein was added to the aqueous phase and the amount of water was adjusted. Attempts were made, but the protein inside the steam inlet of the direct-heating sterilizer could not be made violently. Therefore, the pH of the emulsion could not be measured. The results are summarized in Table 1.

(Reference Example) Production of custard pudding with authentic ingredients Custard pudding was prepared according to a conventional method with a composition of milk: 60 parts by weight, whole egg: 25 parts by weight, granulated sugar: 10 parts by weight, and water: 5 parts by weight. That is, add granulated sugar to the whole egg and mix it so that bubbles do not form. Add the mixture that has been mixed with milk and water and then heated to 40 ° C. A liquid was obtained. Thereafter, the custard pudding mixed solution is filled to a height of 40 mm in a pudding cup container having a bottom diameter of 60 mm, an upper diameter of 80 mm, and a height of 48 mm, baked at 150 ° C. for 30 minutes, and then allowed to cool to custard. I got a pudding.

(Example 6) Production of custard pudding A custard pudding was produced according to a conventional method with the formulation shown in Table 2. In other words, the mixture is prepared by adding granulated sugar to the whole egg and mixing so that bubbles do not form, and then mixing the oil-in-water emulsified oil / fat composition 1 and water and then heating to 40 ° C. To obtain a custard pudding mix solution. After that, the custard pudding mixed liquid is filled to a height of 40 mm in a pudding cup container having a bottom diameter of 60 mm × upper diameter of 80 mm × height of 48 mm, baked at 150 ° C. for 30 minutes, and then allowed to cool to custard pudding. Got. The obtained custard pudding had good gel hardness, appearance, texture and flavor. The results are summarized in Table 2.

(Example 7) Production of custard pudding Custard pudding was obtained in the same manner as in Example 6 except that the oil-in-water emulsified oil / fat composition 2 was used instead of the oil-in-water emulsified oil / fat composition 1. The obtained custard pudding had good gel hardness, appearance, texture and flavor. The results are summarized in Table 2.

(Example 8) Production of custard pudding Custard pudding was obtained in the same manner as in Example 6 except that the oil-in-water emulsified oil / fat composition 3 was used instead of the oil-in-water emulsified oil / fat composition 1. The obtained custard pudding had a slightly rough surface, but had a satisfactory appearance. The gel hardness, texture and flavor were all good. The results are summarized in Table 2.

(Example 9) Production of custard pudding Custard pudding was obtained in the same manner as in Example 6 except that the oil-in-water emulsified oil / fat composition 4 was used instead of the oil-in-water emulsified oil / fat composition 1. The obtained custard pudding was in a smooth state with low elasticity, but it was at a level where there was no problem with the texture. The hardness, appearance and flavor of the gel were all good. The results are summarized in Table 2.

(Example 10) Production of custard pudding Custard pudding was obtained in the same manner as in Example 6 except that the oil-in-water emulsified oil / fat composition 5 was used instead of the oil-in-water emulsified oil / fat composition 1. The obtained custard pudding had no problem with gel hardness, appearance, and flavor, but it had a bad texture and weak elasticity, and it had a smooth texture like pudding with a high fat content. The results are summarized in Table 2.

(Comparative Example 4) Production of custard pudding Custard pudding was obtained in the same manner as in Example 6 except that oil-in-water emulsified oil / fat composition 6 was used instead of oil-in-water emulsified oil / fat composition 1. The resulting custard pudding had a slightly weak gel, a slightly rough surface, poor texture and weak elasticity, and the flavor was significantly different from that of pudding made with milk. The results are summarized in Table 2.

(Comparative example 5) Preparation of custard pudding Custard pudding was obtained like Example 6 except having used the oil-in-water type emulsified oil-fat composition 7 instead of the oil-in-water type emulsified oil-fat composition 1. The obtained custard pudding had a weak gel hardness, a rough surface, a white fibrous band in the gel, poor texture and weak elasticity, and the flavor was significantly different from the pudding made with milk. The results are summarized in Table 2.

Claims (4)

The oil-in-water emulsified oil / fat composition for custard pudding kneading contains no pH adjuster, 4-9% by weight of milk protein, 13-25% by weight of fat / oil, and a pH of 5.7-6. 4. An oil-in-water emulsified oil and fat composition for kneading custard pudding. The oil-in-water emulsified oil / fat composition for knead pudding kneading according to claim 1, wherein the casein protein content in the whole milk protein is 30 to 100% by weight. A mixed liquid for custard pudding containing the oil-in-water emulsified oil / fat composition for kneading custard pudding according to claim 1 or 2. A custard pudding containing the oil-in-water emulsified oil composition for kneading custard pudding according to claim 1 or 2.