Frozen pudding and method for producing the same

Abstract

To provide a frozen pudding containing egg, which employs solely natural ingredients and does not impair the original flavor of the ingredients.SOLUTION: A frozen pudding comprises an antifreezing polysaccharide.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to frozen pudding and a method for producing the same.

Background Art

[0002] Pudding is a dish made by mixing eggs, milk, etc., seasoning with seasonings such as sugar and spices, and solidifying by boiling, steaming, or baking. In Japan, custard pudding made by steaming and sweetened with sugar is widely eaten. Custard pudding is made by utilizing the fact that egg proteins are heat-denatured and gelled by applying heat. The pudding thus made has the original flavors of eggs and milk, and various puddings with unique flavors and textures that make use of the characteristics of the ingredients have been developed. Among them, baked pudding with a good flavor that emphasizes the origin of eggs and milk is very popular.

[0003] Pudding is said to be unsuitable for long-term storage because the raw materials, eggs and milk, are not suitable for long-term storage. Generally, the shelf life of pudding made with eggs and milk is set at 2 to 3 days when refrigerated, and storage for longer than that is considered impossible without adding additives such as preservatives.

[0004] On the other hand, various frozen puddings have been developed to enable long-term storage. However, most of these existing frozen puddings are made by gelling the pudding liquid by adding a coagulant without using eggs. Therefore, these existing frozen puddings are different from custard pudding in which the flavor of eggs can be felt.

[0005] The reason why eggs are not used in the above-mentioned frozen pudding is that when making frozen pudding using eggs, the texture is impaired after thawing. As the cause, it has been pointed out that the emulsification of the pudding liquid made by mixing raw materials such as eggs and milk is insufficient, and the ice crystals generated in the pudding break the pudding tissue, causing water separation after thawing, and the inside of the pudding changes to a sponge-like state.

[0006] To solve this problem, a method of adding modified starch and thickening polysaccharides with a high water retention improving effect has been proposed (Patent Document 1). However, in the method of heating and then cooling the custard liquid containing eggs, uneven heating occurs and temperature control becomes complicated, resulting in water separation in some custards after thawing, making it difficult to stably produce custards with uniform quality.

[0007] On the other hand, conventional steamed custards that are not subjected to freezing are made by a method of baking after filling a container with the custard liquid. With this method, it is considered possible to stably produce custards with uniform quality. However, as they are, the texture after thawing is poor, so currently, additives such as emulsifiers, stabilizers, and trehalose have to be added to prevent water separation after thawing (Patent Documents 2 and 3). Therefore, there is no frozen steamed custard made only from natural materials without using additives such as emulsifiers.

Prior Art Documents

Patent Documents

[0008]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0009] An object of the present invention is to provide a frozen custard with eggs that uses only natural materials, does not impair the original flavor of the materials even after thawing, and has a smooth texture.

Means for Solving the Problems

[0010] In order to solve the above problems, the present inventor has conducted intensive studies and found that the above problems can be solved by producing custard with eggs using a method that suppresses the generation of ice crystals and improves the emulsified state of raw materials. The present invention has been completed by further studies based on such findings and includes the following aspects.

[0011] Item 1. Frozen custard containing a cryoprotective polysaccharide. Item 2. The frozen custard according to Item 1, containing eggs. Item 3. The frozen custard according to Item 2, wherein the eggs include processed chicken eggs with improved emulsification stability. Item 4. The frozen custard according to Item 1 or 2, containing at least 12% by mass or more of sugar. Item 5. The frozen custard according to Item 1 or 2, obtained by a method including a step of emulsifying raw materials using a mixture of milk, oil, egg yolk, and processed chicken eggs with improved emulsification stability. Item 6. The frozen custard according to Item 1 or 2, obtained by a method including a step of baking at 83°C to 90°C for 25 to 50 minutes. Item 7. The frozen custard according to Item 1 or 2, which is rapidly frozen. Item 8. A method for producing frozen custard, including a step of rapidly freezing custard containing a cryoprotective polysaccharide. Item 9. The method for producing frozen custard according to Item 8, including a step of rapidly freezing custard containing eggs. Item 10. The method for producing frozen custard according to Item 8 or 9, including a step of emulsifying raw materials using a mixture of milk, oil, egg yolk, and processed chicken eggs with improved emulsification stability. Item 11. The method for producing frozen custard according to Item 8 or 9, including a step of baking at 83°C to 90°C for 25 to 50 minutes.

Advantages of the Invention

[0012] According to the present invention, there is provided a frozen pudding that can be stored for a long time, and despite using eggs, has a smooth texture after thawing without using food additives such as stabilizers, emulsifiers, and trehalose, and allows the flavor of the raw materials to be felt.

Mode for Carrying Out the Invention

[0013] The frozen pudding of the present invention contains an antifreeze polysaccharide. The antifreeze polysaccharide binds to ice crystals and functions to suppress their growth. Therefore, by containing the antifreeze polysaccharide, the growth of ice crystals in the pudding of the present invention can be suppressed, and bleeding of water after thawing can be prevented. By preventing bleeding of water, the frozen pudding of the present invention can have a smooth texture after thawing despite using eggs.

[0014] The antifreeze polysaccharide is not particularly limited as long as the effects of the present invention can be obtained, but is usually 0.01 to 0.02 parts by weight, preferably 0.01 part by weight, per 1 part by weight of the pudding liquid.

[0015] In the present invention, the antifreeze polysaccharide means a polysaccharide having antifreeze activity. Antifreeze proteins (AFP) having antifreeze activity have been known for a long time and have been reported to exist in many biological species, specifically, insects including fish and beetle larvae, lichens, plants, and microorganisms including bacteria. In the present invention, an antifreeze polysaccharide (AFPS) having antifreeze activity similar to these is used.

[0016] The antifreeze polysaccharide to be used is not particularly limited, and examples include those obtained from a wide variety of biological species. Preferably, an edible powder prepared by purifying an antifreeze polysaccharide derived from Enoki mushroom can be used. Such an antifreeze polysaccharide is sold under the trade name "Antifreeze Polysaccharide Powder EL1" (Kaneka Corporation). Antifreeze Polysaccharide Powder EL1 contains an antifreeze polysaccharide derived from Enoki mushroom.

[0017] In addition, the frozen pudding of the present invention may contain a freeze - resistant polysaccharide derived from seaweed (Chondrophycus papillosus) or Ganoderma lucidum, a kind of mushroom, instead of the freeze - resistant polysaccharide derived from Enoki mushroom. In that case, the blending amount can be appropriately adjusted with reference to the blending amount of the above - mentioned freeze - resistant polysaccharide.

[0018] The frozen pudding of the present invention preferably contains eggs. As the eggs, preferably, whole eggs and egg yolks are included. In this case, even though the frozen pudding of the present invention contains eggs, by containing a freeze - resistant polysaccharide, the texture after thawing can be made smooth, which is advantageous.

[0019] Since the frozen pudding of the present invention is made by solidifying the pudding liquid by the gelling action of egg proteins, it can be a pudding that can feel the flavor of the original egg material. Also, despite using eggs, the texture after thawing is smooth.

[0020] The whole eggs are not particularly limited, but it is preferable to use those obtained by treating egg yolks with enzymes such as lipase to promote the structural change of lipopolysaccharide in egg yolk, which is a lipid - protein complex contained in egg yolk, and having improved emulsification stability (hereinafter referred to as "processed chicken eggs with improved emulsification stability"). Egg yolk lipopolysaccharide originally has an emulsifying effect, but when heated, aggregation of egg proteins occurs and the emulsified state cannot be maintained. On the other hand, the egg yolk lipopolysaccharide contained in the processed chicken eggs with improved emulsification stability has increased hydrophilicity due to structural changes and has the effect of suppressing the aggregation of egg proteins during heating. Thus, by using the processed chicken eggs with improved emulsification stability, the emulsifying effect of the pudding liquid can be improved without adding an emulsifier. When the pudding liquid is uniformly emulsified, ice crystals are refined. That is, the growth of ice crystals is suppressed, and as a result, bleeding after thawing can be prevented. The processed chicken eggs with improved emulsification stability are not particularly limited, but for example, Y - crete LM20 (Taiyo Chemical Co., Ltd.) can be used.

[0021] The frozen pudding of the present invention can contain at least milk and eggs, and the amounts used thereof can be adjusted as appropriate without any particular difference from conventional frozen puddings.

[0022] The frozen pudding of the present invention can contain oil. The oil is not particularly limited, but vegetable oil is preferred, and especially rice bran oil is preferred.

[0023] In the present invention, as a substitute for fresh cream, a mixture of eggs, milk, oil, and processed chicken eggs with improved emulsion stability is used. For the milk, eggs, processed chicken eggs with improved emulsion stability, and oil used in the frozen pudding of the present invention, those obtained by mixing them in advance, stirring, and emulsifying are used. It is preferable to use a bar mixer in the emulsification step. By uniformly emulsifying the oil and water in the pudding liquid, the growth of ice crystals in which water and egg white are combined can be suppressed, and the texture of the pudding becomes smooth even after thawing.

[0024] The frozen pudding of the present invention contains sugar. By containing sugar, not only can sweetness be added to the pudding, but also the effect of lowering the freezing point (ice point) of the water in the pudding liquid can be obtained. By the action of freezing point depression, the generation of ice crystals in the pudding liquid can be suppressed, water separation after thawing can be prevented, and the texture can be made smooth. The sugar to be used is not particularly limited, and sucrose, brown sugar, millet sugar, maltose, reduced maltose, fructose, Japanese powdered sugar, brown sugar, glucose, lakanto, lakanka, pulse sweet, maple sugar, sugar beet, granulated sugar, raw sugar, washed disaccharide, brown sugar, agave syrup, oligosaccharide, etc. can be used. Reduced maltose is particularly preferred in producing the frozen pudding of the present invention. Since reduced maltose can suppress the rise in blood glucose level, by using reduced maltose, the frozen pudding of the present invention can be eaten by those who need to control their blood glucose level.

[0025] The sugar content in the frozen pudding of the present invention is at least 12% by mass based on the entire pudding liquid. More preferably, it is 15% by mass. Thus, by containing more sugar than 10% by mass, which is the sugar content of general puddings, the frozen pudding of the present invention can suppress the generation of ice crystals, which is an action of further lowering the freezing point. As a result, freeze tolerance can be obtained, which is advantageous. As the upper limit of the sugar content in the frozen pudding of the present invention, 40% by weight is preferable, 30% by weight is more preferable, and 20% by weight is most preferable from the viewpoint of suppressing excessive sweetness.

[0026] The frozen pudding of the present invention can further appropriately contain raw cream, seasonings such as trehalose and salt, and spices such as vanilla bean sauce (vanilla extract, for example, Rico vanilla). However, their types and usage amounts are not particularly different from those of conventional frozen puddings and can be appropriately adjusted.

[0027] The frozen pudding of the present invention can further contain a stabilizer and an emulsifier to the extent that it does not impair the original flavor of the ingredients. However, their types and usage amounts are not particularly different from those of conventional frozen puddings and can be appropriately adjusted.

[0028] The frozen pudding of the present invention is preferably one that has been heat-baked. The heating method is not particularly limited, but it is preferably baked in an oven that can keep the temperature in the oven constant. It is more preferable to use a steam oven that fills the oven with pressurized steam during baking. By baking in an oven, the pudding liquid can be uniformly solidified in the container due to the gelling action of the egg protein, and a pudding with a smooth texture after thawing can be made. The method of performing such baking using pressurized steam is not particularly limited, but examples include a method of using STEAM RACK ZEN (for example, model number SRZ10E) provided by Nanbu Seiyang Co., Ltd.

[0029] The temperature when baking the frozen pudding of the present invention can be appropriately adjusted according to the temperature of the pudding liquid and the outside air temperature. Preferably, the temperature in the oven is 83°C to 90°C, and it is particularly preferable to keep it constant at 85°C.

[0030] The baking time of the frozen pudding of the present invention is preferably from 25 minutes to 50 minutes, more preferably 30 minutes, but can be adjusted as appropriate depending on how well the pudding is cooked.

[0031] The frozen pudding of the present invention includes puddings such as baked pudding, steamed pudding, and baked steamed pudding, which are coagulated by denaturing and gelling egg proteins, and generally includes puddings baked by heating in an oven.

[0032] The frozen pudding of the present invention can be a frozen pudding that has a smooth texture after thawing and does not impair the flavor of the raw materials without using additives such as preservatives and coagulants.

[0033] The frozen pudding of the present invention is preferably rapidly frozen. When freezing in a general commercial freezer with the interior set at -25°C, it takes about 2 hours to lower the temperature of the pudding from 0°C to -10°C and then freeze it. In this method, since it takes time to pass through the temperature range of 0°C to -5°C, which is the temperature range in which ice crystals in the pudding grow, the ice crystals grow and the texture after thawing deteriorates. On the other hand, by rapid freezing, the temperature range of 0°C to -5°C in which ice crystals grow can be passed through in a short time, so the growth of ice crystals can be suppressed and the texture after thawing can be made smoother.

[0034] For rapid freezing, a method of cooling by applying cold air at a maximum of -40°C is preferred. A freezing method is particularly preferred in which the temperature range of 10 to 70°C is preferably passed through within 40 minutes, more preferably within 30 minutes, and the temperature range of 0°C to -5°C, which is the temperature range in which ice crystals grow, is preferably passed through within 20 minutes, more preferably within 15 minutes. By doing so, the temperature of the pudding can be lowered to -10°C and frozen in a shorter time compared to freezing in a general commercial freezer. By such a rapid freezing method, the texture after thawing can be made smoother. The method of performing such a rapid freezing method is not particularly limited, and examples thereof include a method of using a blast chiller (for example, model number QXC-012SFLV2) provided by Fukushima Galilei Co., Ltd.

[0035] The frozen pudding of the present invention is preferably one that has been rapidly frozen until it finally reaches -50 to -10°C, preferably -40 to -20°C.

Examples

[0036] The following raw materials were mixed to prepare a pudding liquid. 400 puddings (custard puddings) in 90 ml plastic containers were manufactured by the following steps. (1) Water 3200 g (1) Corn oil 3200 g (1) Liquid egg yolk 8000 g (1) Yogurt LM20 800 g (2) Whole eggs 1920 g (2) Antifreeze polysaccharide powder EL1 3.2 g (2) Reduced maltose 5760 g (3) Milk 12800 g (3) Vanilla extract 80 g (4) Gelatin 320 g

[0037] 1. The materials of (1) were mixed and stirred with a blender to be emulsified. 2. (2) was mixed. 3. (3) was heated to 80°C, and (4) was added and dissolved. 4. Mix (1) to (3) to obtain a pudding solution, and fill 90 g of it into each plastic cup. 5. Bake it in an oven at 85 degrees for 25 to 50 minutes. 6. Place the product obtained in step 5 into a blast chiller and freeze it over about 1 hour. 7. Take out the product obtained in step 6 and transfer it to a freezer at -20 to -30 °C.

[0038] The frozen pudding thus prepared was naturally thawed, and a sensory evaluation was conducted on 75 monitors regarding the texture after thawing. All the monitors who ate the pudding answered that the texture after thawing was smooth. Comments such as "so smooth that it doesn't seem to have been thawed", "delicious", "creamy", and "the taste of eggs is distinct" were received.

[0039] As described above, the frozen pudding obtained by the present invention had a smooth texture after thawing, and the flavor of the raw materials, particularly the deliciousness of eggs and milk, was felt.

Claims

1. A frozen pudding containing a freeze - resistant polysaccharide.

2. The frozen pudding according to Claim 1, containing eggs.

3. The frozen pudding according to Claim 2, wherein the eggs include processed chicken eggs with improved emulsification stability.

4. The frozen pudding according to Claim 1 or 2, containing at least 12% by mass or more of sugar.

5. The frozen pudding according to Claim 1 or 2, obtained by a method including a step of emulsifying raw materials using a mixture of milk, oil, egg yolk, and processed chicken eggs with improved emulsification stability.

6. The frozen pudding according to Claim 1 or 2, obtained by a method including a step of baking at 83°C to 90°C for 25 to 50 minutes.

7. The frozen pudding according to Claim 1 or 2, which is rapidly frozen.

8. A method for manufacturing a frozen pudding, including a step of rapidly freezing a pudding containing a freeze - resistant polysaccharide.

9. The method for manufacturing a frozen pudding according to Claim 8, including a step of rapidly freezing a pudding containing eggs.

10. The method for manufacturing a frozen pudding according to Claim 8 or 9, including a step of emulsifying raw materials using a mixture of milk, oil, egg yolk, and processed chicken eggs with improved emulsification stability.

11. The method for manufacturing a frozen pudding according to Claim 8 or 9, including a step of baking at 83°C to 90°C for 25 to 50 minutes.