Pudding product
The pudding product, featuring a gelling agent and a core rod design, addresses the inconvenience of existing pudding products by ensuring a smooth texture and secure attachment to the core rod, enabling convenient consumption on the move.
Patent Information
- Application Number
- JP2023184310
- Authority / Receiving Office
- JP · JP
- Patent Type
- Applications
- Current Assignee / Owner
- Filing Date
- 2023-10-26
- Publication Date
- 2025-05-13
AI Technical Summary
Existing pudding products sold in tourist spots are typically packaged in bottles or plastic containers, making it inconvenient for tourists to eat them while on the move without the pudding cracking or falling off.
A pudding product design featuring a core rod with a rectangular cross-section and a pudding body containing a gelling agent, where the pudding body is molded in a predetermined shape and inserted onto the core rod, ensuring it remains intact and smooth even at room temperature.
The pudding product maintains a smooth texture and remains securely attached to the core rod, allowing for easy consumption on the go without cracking or falling off, even when handled vertically or horizontally.
Smart Images
Figure 2025073473000001_ABST
Abstract
Description
[Technical field]
[0001] The present invention relates to a pudding product suitable for eating while walking around tourist spots, etc. [Background technology]
[0002] Pudding is a soft, solidified Western-style confectionery that contains eggs, milk, and sugar as its basic ingredients, and is enjoyed by people of all ages. Pudding has been popular for a long time, and in recent years, many puddings with various ingenious features have been sold (see, for example, Patent Document 1). Local puddings at tourist spots throughout Japan are also becoming increasingly popular.
[0003] By the way, in tourist spots, there are many stores where tourists can buy snacks and food and eat them while walking around. In such tourist spots, many snacks and other foods that are easy to carry and suitable for eating while walking are sold.
[0004] On the other hand, although pudding is sold in many tourist spots, it is sold in bottles or plastic containers, so in tourist spots, pudding is eaten while sitting or standing in the store or rest area. [Prior art documents] [Patent documents]
[0005] [Patent Document 1] Patent No. 4949508 Summary of the Invention [Problem to be solved by the invention]
[0006] The present invention has been made in consideration of the above circumstances, and has an object to provide a pudding product that can be eaten while walking around and that has a smooth texture. [Means for solving the problem]
[0007] The pudding product of the present invention is characterized in that it comprises a core rod and a pudding body molded into a predetermined shape, the pudding body being inserted into the core rod except for the handle portion and held on the core rod.
[0008] Here, "the pudding body is retained on the core rod" means that when the pudding product is held for 30 seconds at room temperature (e.g. 25°C) with its axial direction (which is also the axial direction of the core rod) parallel to the vertical, and when the pudding product is held for 30 seconds with its axial direction parallel to the horizontal, no cracks occur in the pudding body and it does not fall off from the core rod.
[0009] The pudding body contains a gelling agent, and the content of the gelling agent is 1.0% by mass or more and 5.0% by mass or less based on the total amount of the pudding body.
[0010] The core rod is a wide, flat member having a rectangular axial cross section, one axial end of the core rod is embedded in the pudding body, and the one end has a semicircular arc shape when viewed in a plane.
[0011] The pudding body is inserted so that the center of the width dimension of the pudding body and the center of the width dimension of the core rod approximately coincide, and the width dimension of the pudding body is 1.2 to 3.0 times the width dimension of the core rod.
[0012] The pudding body is not frozen, and the core rod is made of bamboo. Effect of the Invention
[0013] The pudding product of the present invention has a core rod and a pudding body molded into a specified shape, and the pudding body is inserted into the part of the core rod excluding the handle part and held on the core rod, so that the pudding body can be eaten by holding the handle part of the core rod even at room temperature, resulting in a pudding product that can be eaten while walking around.
[0014] The pudding body contains a gelling agent, and the content of the gelling agent is 1.0% by mass or more and 5.0% by mass or less of the total amount of the pudding body, so that a smooth texture can be achieved while maintaining the stick's ability to be held in place.
[0015] The core rod has a rectangular axial cross section and is a wide, flat member, which makes it easy to increase the contact area with the pudding main body and makes it easier to maintain the pudding main body. Also, one axial end of the core rod is embedded inside the pudding main body and this end is semicircular in shape in plan view, which makes it easier to prevent the pudding main body from breaking near the corner of this end when the pudding product is held vertically (along the vertical direction) compared to when this end is rectangular, for example.
[0016] The pudding itself is not frozen and contains a lot of water as liquid compared to frozen foodstuffs such as ice cream, and the core rod is made of bamboo, so the odor of the core rod is easier to suppress compared to when it is made of wood. [Brief description of the drawings]
[0017] [Figure 1] 1A and 1B are plan and side views of an example of a pudding product of the present invention. [Diagram 2] Photographs showing the test results. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
[0018] The pudding product of the present invention will be described below. The pudding product of the present invention is a pudding with a core stick. This pudding is highly portable, so it can be eaten while walking around tourist spots, etc.
[0019] An example of a pudding product of the present invention is shown in Figure 1. Figure 1(a) is an xy plan view of the pudding product, and is a plan view based on the main plane of the pudding body. In this specification, the main plane refers to the plane with the largest area in the pudding body or core rod, and a plan view refers to a view of the main plane. Figure 1(b) is a side view (xz plan view) seen along the axial direction from the grip side of the core rod.
[0020] In the pudding product and each component in Figure 1, the x-axis direction is the width direction, the y-axis direction is the length direction, and the z-axis direction is the thickness direction. The dimensions shown below correspond to the respective directions.
[0021] As shown in Figure 1, the pudding product 3 has a core rod 1 and a pudding body 2. In Figure 1, the pudding body 2 is rectangular and is inserted so that its longitudinal direction coincides with the axial direction of the core rod 1. Most of the core rod 1, including one end 1a in the axial direction, is covered by the pudding body 2, and the remaining part, including the other end 1a', is exposed to the outside. This exposed part of the core rod 1 constitutes the handle part 1b. In this case, the pudding body 2 is inserted into the part of the core rod 1 excluding the handle part 1b, and is held on the core rod 1.
[0022] The core rod 1 is a rod-like member extending in one direction from one end 1a to the other end 1a'. As shown in FIG. 1(b), the core rod 1 is a wide flat member with a rectangular axial cross section. In this case, the width dimension w1 of the core rod 1 is greater than its thickness dimension t1. Note that the width dimension of the core rod 1 refers to the dimension of the component perpendicular to the axial direction of the core rod 1 on the main plane of the core rod 1. By giving the core rod 1 this shape, it is easier to increase the contact area with the pudding main body 2, making it easier to improve retention.
[0023] Moreover, both axial ends 1a, 1a' of core rod 1 are semicircular in plan view. One end 1a covered by pudding body 2 has a semicircular shape, which makes it easier to prevent pudding body 2 from breaking near the corner of one end when pudding product 3 is held vertically, compared to, for example, a rectangular shape.
[0024] Moreover, by making the end portion on the grip portion 1b side (the other end portion 1a') also have a semicircular arc shape in a plan view, it is possible to improve safety when holding the grip portion 1b.
[0025] There are no particular limitations on the material of the core rod 1, and it is possible to use one made of wood, bamboo, or plastic. Considering the ability to hold the pudding main body 2, it is preferable to use a wood or bamboo core rod 1, which is more likely to generate frictional force when in contact with the pudding main body 2. As a wooden core rod, for example, a core rod used for commercially available ice cream sticks can be used.
[0026] Here, the pudding body 2 in the pudding product 3 is not, for example, frozen. In this case, it is not stored in a freezer like ice cream, but is stored in a refrigerator and is in a raw state with a certain degree of softness. Therefore, compared to ice cream, excess moisture is more likely to be generated, which is thought to be a factor affecting the smell of the core rod 1. In the case of ice cream, a core rod made of white birch is commonly used, and the smell is not so noticeable, but in the pudding body 2 containing a lot of water as liquid, there is a concern that the liquid will come into contact with the white birch and give a strong wood smell. On the other hand, when the core rod 1 is made of bamboo, even in such a pudding body 2, the smell originating from the material of the core rod 1 is difficult to sense. Therefore, in terms of the smell of the core rod 1 in the pudding product 3, it is preferable to use a bamboo core rod compared to a wooden core rod.
[0027] Bamboo is a plant belonging to the Poaceae family of the order Poales that grows abundantly in Asia, including Japan and China. Any type of bamboo, including Madake and Moso bamboo, belonging to the genus Phyllostachys, can be used for the core rod.
[0028] The pudding body 2 is molded into a predetermined shape. In Fig. 1, the pudding body 2 is in the shape of a rectangular parallelepiped, but the shape is not limited to this. For example, the pudding body 2 may be in the shape of an oval when viewed from above.
[0029] 1(b), the pudding main body 2 is inserted so that the center of the width dimension w2 of the pudding main body 2 coincides with the center of the width dimension w1 of the core rod 1 at the side surface 2a perpendicular to the longitudinal direction. In this case, the pudding main body 2 is also inserted so that the center of the thickness dimension t1 of the core rod 1 coincides with the center of the thickness dimension t1 of the core rod 1. In this specification, the term "centers approximately coincide" is a concept that encompasses a form in which the centers coincide as well as a form in which the centers are slightly offset.
[0030] In the pudding product 3, if the width dimension w2 of the pudding main body 2 is too large relative to the width dimension w1 of the core rod 1, there is a risk of it falling off, and if the width dimension w2 of the pudding main body 2 is too small, a thin-walled portion will be formed in the pudding main body 2, which may cause it to break. For this reason, the width dimension w2 of the pudding main body 2 is preferably 1.5 to 3.0 times the width dimension w1 of the core rod 1. Furthermore, when the core rod 1 is inserted manually, the insertion position may shift. Even in such a case, in order to make it easier to ensure the thickness of the pudding main body 2, the above-mentioned ratio is preferably 1.8 to 3.0 times, and may be 2.0 to 3.0 times.
[0031] The width w1 of the core rod 1 depends on the size of the pudding main body 2, but is, for example, 1.0 cm to 2.0 cm, and preferably 1.2 cm to 1.8 cm. The width w2 of the pudding main body 2 is, for example, 2.0 cm to 5.0 cm, and preferably 2.5 cm to 4.0 cm.
[0032] The pudding body 2 preferably contains a gelling agent. In this case, the pudding body 2 is solidified by utilizing the gelling power of the gelling agent. As the gelling agent, gelatin, agar, alginic acid, alginate, carrageenan, gellan gum, gum arabic, xanthan gum, locust bean gum, pectin, pullulan, acacia gum, starch, modified starch, etc. can be used alone or in combination of two or more. As the gelling agent, commercially available food additives appropriately containing the above (for example, Ina Agar K (Ina Food Industry Co., Ltd.), Pearl Agar Extra 8 (Fuji Shoji Co., Ltd.), etc.) may be used. This food additive may contain food ingredients.
[0033] The content of the gelling agent relative to the total amount of the pudding body 2 is, for example, 0.1% by mass or more and 5.0% by mass or less. To achieve a smooth and good texture, the content of the gelling agent is preferably less than 3.0% by mass, and may be 2.5% by mass or less. The above content may be 0.5% by mass or more, 1.0% by mass or more, 1.2% by mass or more, or 1.5% by mass or more. When a commercially available food additive is used as the gelling agent, for example, the above content of the gelling agent is the amount of the gelling agent added.
[0034] In the pudding product 1, the pudding body 2 does not necessarily need to contain a gelling agent as long as it is held on the core rod 1. For example, it may be fixed to the core rod by a chemical or physical action.
[0035] The pudding body 2 contains egg components, milk components, and sugars in addition to the gelling agent. For example, whole eggs, egg yolks, and egg whites can be used as egg components. For example, milk, skim milk, concentrated milk, whole milk powder, milk powder, fermented milk, lactic acid bacteria drinks, milk drinks, condensed milk, cream, and skim milk powder can be used as milk components. For example, sucrose, granulated sugar, glucose, fructose, lactose, starch syrup, sorbitol, trehalose, xylose, xylitol, maltitol, and erythritol can be used as sugars.
[0036] The contents of egg ingredients, milk ingredients and sugars in the pudding body 2 are set appropriately and are, for example, 60% to 95% by mass in total. Furthermore, the pudding body 2 may contain ingredients other than those mentioned above (such as flavorings) as necessary.
[0037] The pudding body 2 can be obtained according to a general method for producing pudding.
[0038] The core rod 1 is inserted into the obtained pudding main body 2 to obtain pudding product 3. For example, if the pudding main body 2 is rectangular, the core rod 1 is inserted using the centre position of the side surface 2a (i.e. the centre position in the width and thickness directions) as a guide. At this time, the core rod 1 is inserted so that it does not penetrate the pudding main body 2, and the exposed part of the core rod 1 forms the grip part 1b. Alternatively, the core rod 1 may be inserted through the pudding main body 2 so that the pudding main body 2 is eaten by holding both sides of the core rod 1 with both hands.
[0039] The weight of the pudding body 2 is not particularly limited, but in order to facilitate retention, it is about 50 g to 120 g, and preferably 60 g or more and less than 100 g.
[0040] The pudding product of the present invention is not limited to the above-mentioned structure. For example, the shape of the core rod 1 may be bifurcated, or may have a protruding portion protruding in the width direction, etc., in the middle. EXAMPLES
[0041] 1. Evaluation of pudding texture [Existing products] An existing pudding (without a gelling agent) was produced for comparison. Specifically, the pudding was made by heating ingredients such as milk, eggs, sugar, and fresh cream.
[0042] [Sample A~B] The puddings were produced in the same manner as the above-mentioned existing products, except that a commercially available food additive was added as a gelling agent to the raw materials. The content of the gelling agent in the weight of the pudding for each sample is as follows. Sample A: 2.0% by mass (Ina Agar K (0.5% by mass) + Pearl Agar Extra 8 (1.5% by mass) Sample B: 2.5% by mass (Ina Agar K (0.5% by mass) + Pearl Agar Extra 8 (2.0% by mass)
[0043] A texture evaluation was carried out using the existing product and the puddings of samples A and B. Ten subjects tasted each pudding and were asked to rate the difference from the existing pudding on a four-point scale, with the smoothness of the existing pudding used as the standard. If the smooth texture was almost the same as the existing product, it was given a score of "3 points," if it was somewhat the same, a score of "2 points," if it was not very the same, a score of "1 point," and if it was not the same, a score of "0 point." The results are shown in Table 1. If it was the same as the existing product, it was given a score of 30 points.
[0044] [Table 1]
[0045] As shown in Table 1, compared to the existing product (30 points), the smooth texture of Sample A decreased due to the inclusion of a gelling agent, but the decrease was not significant and the smooth texture was adequately maintained. Compared to the existing product (30 points), Sample B did not have the same smooth texture, but it still had a certain degree of smoothness as a typical pudding.
[0046] 2. Evaluation of the retention of the pudding itself as a pudding product Next, a pudding produced in the same manner as sample A was used as the pudding body, and a core rod was inserted into it to evaluate the retention of the pudding body against the core rod. The pudding body was rectangular, and the core rod was inserted using the centre of the side surface 2a (see Figure 1 (b)) of the rectangular body as a guide so as not to penetrate the body. There were two sizes of pudding bodies and three sizes of core rod. Retention was evaluated under the following conditions. Note that the following conditions are based on a scenario in which the pudding is eaten while walking around. The results are shown in Table 2. Outside temperature: 25℃ Pudding temperature: 10℃ (immediately after taking out of the refrigerator) How to hold: The angle of the core rod to the ground is 0° (the main plane of the core rod is parallel to the ground) : Angle of the core rod to the ground is 90° (axis direction of the core rod is parallel to the vertical direction) Conditions for holding: Hands were vibrated rapidly for 30 seconds
[0047] [Table 2]
[0048] In Comparative Example 1, the pudding body fell off the core. In Comparative Example 1, a core with a width of 1.9 cm was inserted into a pudding body with a width of 3.0 cm, resulting in a thin-walled section (the dotted line section in Figure 2(a)) in the pudding body, and the section where the core was inserted gradually broke.
[0049] In Comparative Example 2, the width of the pudding body was larger than in Comparative Example 1, and no breakage was observed at the point where the core rod was inserted. However, while the width of the pudding body increased and its weight increased, the contact area did not change, so it lost mechanical stability and broke in two.
[0050] In Example 1, the width and thickness of the core rod were smaller than those of Comparative Example 1, and the pudding body did not crack or fall off. Although the contact area was smaller than that of Comparative Example 1, this did not affect the falling off. Because the width of the core rod was shorter, a thin part as shown in Figure 2(a) did not occur, and no breakage was confirmed at the point where the core rod was pierced, which is thought to have led to good results.
[0051] A round rod was used as the core rod in Comparative Example 3. Because the core rod was round and had a small contact area with the pudding body, the pudding body gradually began to rotate, and eventually the core rod pierced the pudding body in half and fell off (see Figure 2(b)).
[0052] Next, a pudding product (Comparative Example 4) was produced using an existing pudding (containing no gelling agent) for the pudding body, with a core rod and pudding body of the same size as in Example 1, and its retention was evaluated. The results are shown in Figure 2(c). Example 1 is on the left, and Comparative Example 4 is on the right. As a result, Comparative Example 4, which contained no gelling agent, began to fall off immediately, and after 20 seconds the entire pudding body had fallen off. On the other hand, Example 1, whose pudding body contained a gelling agent, demonstrated stable retention.
[0053] As described above, the pudding product of Example 1 is held on the core rod, and can be eaten without the pudding falling off even when walking around. In terms of retention of the pudding, this can be easily ensured by increasing the amount of gelling agent, but on the other hand, there is a possibility that the texture of the pudding will be lost. Taking this into consideration, Example 1 combines the amount of gelling agent, the shape of the pudding, and the shape of the core rod to achieve both retention and a smooth texture, thereby realizing a pudding product suitable for eating on the go. [Industrial Applicability]
[0054] The pudding product of the present invention can be eaten while walking around tourist spots without impairing the texture of the pudding itself. [Explanation of symbols]
[0055] 1 core rod 1a, 1a' end 1b Grip part 2 Pudding body 2a side 3. Pudding products
Claims
1. The pudding has a core rod and a pudding body molded into a predetermined shape, A pudding product characterized in that the pudding body is inserted into the part of the core rod excluding the handle portion and held on the core rod.
2. The pudding product according to claim 1, characterized in that the pudding body contains a gelling agent, and the content of the gelling agent is 1.0% by mass or more and 5.0% by mass or less relative to the total amount of the pudding body.
3. A pudding product as described in claim 1 or claim 2, characterized in that the core rod is a wide flat member with a rectangular axial cross section, one axial end of the core rod is embedded in the pudding body, and the one end is semicircular arc shaped when viewed in a plane.
4. The pudding product according to claim 3, characterized in that the pudding body is inserted so that the center of the width dimension of the pudding body and the center of the width dimension of the core rod approximately coincide, and the width dimension of the pudding body is 1.5 to 3.0 times the width dimension of the core rod.
5. 3. The pudding product according to claim 1, wherein the pudding body is not frozen, and the core rod is made of bamboo.
Citation Information
Patent Citations
Production of ice cream
JP1989196261A
Instant dessert mix
JP1991262446A
Production of ice cake
JP1998234307A
Frozen confectionery
JP2004194532A
Western confectionery and confectionery support
JP3128509U