Method for producing pudding having bubbles therein

Abstract

To provide a method for producing pudding having unconventional palate feeling because the pudding itself has air bubbles.SOLUTION: This method for producing the pudding is characterized by adding an air-containing composition containing a thermally coagulating protein to a pudding base, mixing and heating the mixture, wherein the thermally coagulating protein is egg white and / or soybean protein and / or milk protein, and the pudding has a melting texture in spite of a dough containing air such as souffle.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a method for producing a pudding having bubbles inside and a richly varied texture not found in conventional puddings such as soufflés. [Background technology]

[0002] Pudding is a Western-style pastry made by mixing eggs with other ingredients such as milk, sugar, cream, and vanilla, and then baking or heating it in a steamer to solidify it. It has been a perennially popular Western-style pastry that has permeated Japanese food culture since ancient times. Today, it is not only widely sold in supermarkets and convenience stores, but has also become an essential menu item in restaurants, fast food establishments, and other food service establishments.

[0003] On the other hand, in this age of overabundance, consumer tastes have become more diverse and complex, and simply providing the same old foods is no longer enough to fully satisfy consumer demand. In particular, there is a demand for foods to have unprecedented textures and flavors, and food manufacturers and the restaurant industry are actively proposing foods and ingredients that offer new textures and flavors.

[0004] Under these circumstances, for example, Patent Document 1 describes a cup-packed confectionery that combines pudding and souffle cake. Specifically, the proposed new confectionery has a two-layer structure with a pudding base in the bottom layer and a souffle cake in the top layer, and by heating the two layers are solidified and a baked crust is formed on part of the surface of the top souffle cake layer.

[0005] The method for producing soufflé pudding involves first pouring the liquid pudding ingredients that will form the bottom layer into a cup that will serve as the container, then pouring the liquid soufflé cake ingredients on top of the pudding ingredients to make the top layer even, and baking it in a steam rack oven at a temperature of around 100-150°C for about 30-40 minutes, and then cooling it for a specified period of time to complete the process.

[0006] The typical way to make pudding is to heat milk and sugar to about 60°C, then mix eggs separately from this mixture without whipping them, and mix them with the other mixture.The mixture is then placed in a container and heated in an oven or steamer at a temperature of 85-150°C until the core temperature reaches about 80-85°C.

[0007] In a typical soufflé cake recipe, ingredients such as milk, cheese, egg yolks, butter or margarine, soft flour, salt, flavorings, and colorings are first mixed and heated at a predetermined temperature until cooked, producing a thick mixture. Separately from this mixture, egg whites and sugars are whipped until stiff for 7-8 minutes to produce meringue. These mixtures and the meringue are then added in batches with a spatula or similar, taking care not to destroy the meringue bubbles. Once a voluminous, uniform batter with a final specific gravity of about 0.5-0.6 is obtained, it is baked in an oven or other baking device at a temperature of 160-180°C to allow the batter to rise. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] JP 2019-71810 A Summary of the Invention [Problem to be solved by the invention]

[0009] Conventional puddings are known to be either firm or smooth, depending on the general pudding recipe described above. The soufflé pudding described above is made up of two layers: pudding and soufflé cake, and is simply a confectionery made by combining the two. In contrast, a pudding with a "fluffy" texture, which could be described as soufflé cake, has not been known until now, as it is not made up of two layers of pudding and soufflé cake, but rather has air bubbles inside the pudding itself.

[0010] The present invention was devised by the inventors in light of the above points, as a result of repeated trial and error, and aims to provide a method for producing a pudding with a new texture that may be described as "fluffy and fluffy" due to the pudding itself having air bubbles inside. [Means for solving the problem]

[0011] In order to achieve the above-mentioned object, one form of the present invention is a method for producing a pudding, which comprises adding an air-containing composition containing a thermocoagulable protein to a pudding base, mixing the mixture, sealing the container, trapping water vapor, and heating the container while pressurizing it, wherein the thermocoagulable protein is egg white and / or a protein having foaming and thermocoagulable properties, and the method for producing a pudding having air bubbles inside. [Effects of the Invention]

[0012] According to the present invention, it is possible to produce a pudding with an unprecedented texture, which may be described as "fluffy and fluffy" because the pudding itself contains air bubbles. [Brief explanation of the drawings]

[0013] [Figure 1] FIG. 1 is a flow chart showing a process for producing a confectionery according to an embodiment of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0014] Hereinafter, one embodiment of the method for producing a pudding of the present invention will be described with reference to the drawings to help understand the present invention. The pudding produced by the method of this embodiment will be tentatively referred to as "meringue pudding."

[0015] Meringue pudding is made by whipping the heat-coagulating protein into a meringue-like consistency and mixing it with a conventionally known pudding base, resulting in a light, melt-in-the-mouth, completely new pudding. Even if the pudding base and meringue are mixed together, it has been thought that it is impossible to incorporate air bubbles throughout the pudding without adding a thickener or coagulant, but this technology can overturn that belief. Furthermore, even if a thickener or coagulant is used to give the pudding base viscosity and air bubbles are incorporated using meringue, the conventional pudding base heating method results in a texture that can be described as "mushy," which is unpalatable and not viable as a commercial product. However, by heating under pressure, a pudding with a smooth, fluffy texture can be created.

[0016] The pudding base used in the present invention can be a conventionally known pudding base, and can be made primarily from eggs such as whole eggs, egg yolks, and egg whites, dairy products such as milk, condensed milk, whole milk powder, skim milk powder, fresh cream, compound cream, vegetable cream, natural cheese, processed cheese, and cheese food, and sugars, with flavorings, sweeteners, and stabilizers added as appropriate. Starch such as wheat, coagulants such as gelatin, and thickeners such as guar gum can also be added, but these can also be omitted. By not adding wheat, the product can be consumed by people with wheat allergies, and by not adding gelatin, the product can be consumed by people in Muslim countries.

[0017] The thermocoagulable protein used in the present invention is preferably a thermocoagulable protein having foaming properties. Specific examples include egg whites such as liquid egg white, frozen egg white, and dried egg white; soy proteins such as soy milk, defatted soybean flour, concentrated soy protein, isolated soybean protein, defatted soy milk powder, and soy protein hydrolysates; and milk-derived whey protein. The aerated composition containing the thermocoagulable protein of the present invention can be obtained by whipping a solution containing the thermocoagulable protein. Preferably, the specific gravity of this aerated composition is adjusted to 0.15 to 0.25. In addition to the thermocoagulable protein, sugars, stabilizers, and coagulants can be used in this aerated composition containing the thermocoagulable protein.

[0018] Hereinafter, each step will be described according to the flowchart showing the manufacturing process of the confectionery according to the embodiment of the present invention in FIG. 1.

[0019] <S1: Process for generating a pudding base> Mix 15 to 60 parts by weight of egg yolks and 0 to 30 parts by weight of saccharides. Here, it is not always necessary to use saccharides. Knead 100 parts by weight of milk into the mixture. Here, it is not always necessary to use only milk as the raw material for the pudding base. For example, part or all of the milk may be substituted with dairy products such as fresh cream and cream cheese. Also, vegetable milk such as soy milk may be substituted. Also, it is not always necessary to use only egg yolks as the raw material for the pudding base. For example, part or all of the egg yolks may be substituted with whole eggs and / or egg whites and / or heat-coagulable proteins. Also, flavoring agents, sweeteners, and preservatives can be used as appropriate. Also, as described above, it is possible to add starches such as wheat and coagulants such as gelatin and thickeners such as guar gum, but it is also possible not to add them.

[0020] <S2: Heating and filtration of the pudding base> Put the pudding base in a heat-resistant container and heat it in a baking oven or steaming oven such as an oven under temperature conditions of 85 to 150°C until the central temperature reaches 76 to 90°C. Also, it is not always necessary to use a baking oven or a steaming oven. For example, it is also possible to heat the pudding base with a hot water bath, direct fire, etc. while mixing with a spatula until the central temperature reaches 76 to 90°C. Also, when using thickeners such as guar gum and coagulants such as gelatin, if the melting points of the thickener and coagulant are exceeded, it is not always necessary to heat the central temperature to 76 to 90°C.

[0021] Filter the heated pudding base. The temperature when kneading the pudding base and the aerated composition is preferably cooled to 一5 to 30°C where the viscosity of the pudding base increases and the bubbles are stable when kneading the aerated composition. Also, it is not always necessary to filter. This is to obtain a good texture, and the fineness of the mesh is preferably filtered with a mesh size of 0.3 to 0.5 mm.

[0022] <S3: Production of Meringue Base> Whisk 2 to 90 parts by weight of egg white until foamy. When the egg white becomes whitish and volume increases, mix and whisk 2 to 90 parts by weight of sugar in 2 to 3 portions, and whisk the meringue until it stands for 6 minutes (until streaks appear and disappear) to 8 minutes (until the corners droop). Here, it is not necessarily required to use egg white as the raw material for the meringue. For example, soy proteins such as soy milk, defatted soy flour, concentrated soy protein, isolated soy protein, defatted soy milk powder, soy protein hydrolysate, etc., and whey proteins derived from milk such as milk, goat milk, etc. can be used as alternatives. Also, coagulants such as gelatin, meringue stabilizers, etc., which can stabilize the foaming property of proteins, can be used.

[0023] <S4: Kneading of Pudding Base and Meringue Base> Knead the pudding base and the meringue base produced above. At this time, it is preferable to first mix them so that the pudding base and the meringue base are well kneaded, and in the latter half, pay attention not to overmix so as not to break the foam of the meringue base while kneading.

[0024] <S5: Filling and Sealing of Meringue Pudding Base> After kneading the pudding base and the meringue base to produce the meringue pudding base, fill an appropriate amount into a glass bottle and close the lid. Here, it is not necessarily required to use a glass bottle. These conditions can be appropriately changed as long as the container can withstand the increased pressure inside the container without breaking and can maintain a high pressure inside when heated.

[0025] <S6: Baking of Meringue Pudding Base> Bake in a water bath in an oven with an upper heat of 110°C and a lower heat of 150°C for 18 to 40 minutes. Here, it is not necessarily required to bake for 18 to 40 minutes under the temperature conditions of an upper heat of 110°C and a lower heat of 150°C as the baking conditions for the pudding. These baking conditions can be appropriately changed according to the amount of pudding to be baked, the formation state of pores, etc. Also, as long as the center temperature of the meringue pudding is within the range of 77°C to 90°C, the heating method such as steaming can be appropriately changed.

[0026] <S7: Cooling of meringue powder> The baked meringue powder is then rapidly cooled. As the cooling machine, a known blast chiller is used, and the meringue powder is cooled in a storage with the temperature adjusted to about -18°C for 15 to 20 minutes and then at 0°C for 30 to 40 minutes, thereby instantaneously cooling the meringue powder.

[0027] Here, it is not necessarily required to adopt a blast chiller as the cooling machine. For example, it may be appropriately selected such as cooling in a refrigerator after natural air cooling, or cooling by immersion in a liquid such as water.

[0028] Also, it is not necessarily required that the temperature of the blast chiller is -18°C, and it may be set to 10°C or lower. If it is set to a temperature higher than 0°C, the time required for the center to be cooled becomes longer, and it stays in the temperature range where bacteria are likely to multiply for a long time, so there is a risk that the bacteria will multiply.

[0029] Examples of the present invention are shown below to explain the present invention in more detail, but the spirit of the present invention is not limited to the following examples. In the examples, % and parts both mean weight basis.

Examples

[0030] 15 parts egg yolk, 3 parts granulated sugar, and 64 parts heated milk were mixed and heated in a hot water bath in an electric oven (top heat 110°C / bottom heat 150°C) for 20 minutes until the core temperature reached 82°C. The heated pudding was then cooled to 20°C and filtered through a 0.4 mm sieve. Next, 18 parts of meringue (specific gravity 0.2) whipped with 9 parts egg white and 9 parts granulated sugar was added as an aerated composition to obtain a pudding liquid (specific gravity 0.8). This mixture was gently poured into heat-resistant bottles (Saito Container Co., Ltd., glass, transparent, cylindrical, 140cc), 85g portions, and sealed with a lid (metal, twist cap, 53mm, Nippon Closure Co., Ltd.). The mixture was baked in a hot water bath in an electric oven (top heat 110°C / bottom heat 150°C) for 20 minutes and cooled to produce a pudding with air pockets throughout. During baking, the mixture of pudding base and meringue solidified and became porous, resulting in a novel pudding with a hollow structure. This pudding had a new, unprecedented shape and was excellent in both flavor and texture. [Example]

[0031] The same process as in Example 1 was carried out, except that the aerated composition was egg white: granulated sugar: meringue stabilizer (10% concentration solution by weight) = 100:100:1. The specific gravity of the whipped meringue was 0.2. The specific gravity of the pudding liquid was 0.7. The resulting pudding with spaces had more uniformly aerated bubbles overall than that of Example 1, and had a lighter, more excellent finish. [Example]

[0032] The same process as in Example 1 was carried out, except that the milk mixture was replaced with 32 parts milk and 32 parts fresh cream. The specific gravity of the whipped meringue was 0.2. The specific gravity of the pudding liquid was 0.7. The resulting pudding with air pockets was richer than that of Example 1, and no change in the air bubbles was observed.

Claims

1. A method for producing pudding, comprising adding an air-containing composition containing a heat-coagulable protein to a pudding base, kneading the mixture, and heating it under pressure.

2. 2. The method for producing a pudding according to claim 1, wherein 1 to 50 parts by weight of the heat-coagulable protein is added to 50 to 99 parts by weight of the pudding base, and the mixture is mixed and heated.

3. 3. The method for producing a pudding according to claim 1 or 2, wherein the heating comprises steaming and baking.

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