Prin uses an oil-based emulsion

Abstract

To provide a pudding with good flavor and melt-in-your-mouth texture, and a smooth mouthfeel. [Solution] An oil-in-water emulsion for pudding, characterized in that the sugar content is 2.0% by mass or less, and the SFC of the oil phase is 55-100% at 10°C, 30-100% at 20°C, and 15% or less at 40°C. Preferably contains a milk raw material in which the phospholipid content in the milk solids is 2% by mass or more.

Description

Technical Field

[0002]

[0001] The present invention relates to an oil-in-water emulsion for purin production.

Background Art

[0002] Purin is a confectionery obtained by gelling a mixed solution containing egg components, milk components, and saccharides as basic components, and has been supported by a wide age group since ancient times. Therefore, there are purins with various formulations and production methods, from high-class confectionery stores to general distribution confectionery.

[0003] When classifying such purin from the aspect of production method, it can be roughly divided into "baked purin" and "gel purin".

[0004] "Baked purin" utilizes the heat coagulability of eggs for gelling, and is obtained by putting a mixed solution containing egg components, milk components, and saccharides as basic components into a heat-resistant purin mold and baking and / or steaming. This "baked purin" has a rich and high-quality custard flavor produced by heating its three components, is very delicious, and is characterized by a firm texture with the elasticity of an egg gel.

[0005] On the other hand, "gel purin" utilizes the gelling power of a gelling agent for gelling, and is obtained by heating and dissolving a mixed solution containing egg components, milk components, saccharides, and a gelling agent as needed, putting it into a purin mold, and cooling it in a refrigerator or the like. This "gel purin" can be coagulated even with a small amount of egg components, and its gel strength can also be set variously, etc., and is easy to manufacture, so it is widely used for household use and mass-produced products.

[0006] Here, recently, there has been a demand for purin that can feel a rich umami taste while suppressing the oily feeling and has a smooth texture in "baked purin" and "gel purin".

[0007] To produce a smooth-textured pudding, it is generally necessary to include a high amount of fat, and typically, heavy cream containing milk fat, which provides a rich, deep flavor, is used. However, using heavy cream has the problem of resulting in a pudding that is somewhat oily.

[0008] On the other hand, oil-in-water emulsions intended for whipped cream are also used for pudding (see, for example, Patent Documents 1 and 2). However, oil-in-water emulsions intended for whipped cream, which require shape retention during whipping, have a high sugar content and a high solid fat content (SFC). As a result, using them directly for pudding has not been able to fully bring out the desired flavor and texture.

[0009] Various studies are being conducted to solve these problems. For example, oil-in-water emulsions for pudding mixing containing oils rich in SUS-type triglycerides and lauric-based oils (Patent Document 3), oil-in-water emulsion oil compositions for pudding mixing characterized by oil formulation and SFC (Patent Document 4), and oil-in-water emulsions containing three types of oils: milk fat, lauric-based oils, and palm-based transesterified oil (Patent Document 5) have been proposed.

[0010] However, when using the oil-in-water emulsions for pudding preparation described in Patent Documents 3 to 5 to make pudding, the resulting pudding was sometimes unsatisfactory in terms of melt-in-the-mouth texture and smoothness. [Prior art documents] [Patent Documents]

[0011] [Patent Document 1] Japanese Patent Application Publication No. 10-304821 [Patent Document 2] Japanese Patent Publication No. 2000-093108 [Patent Document 3] Japanese Patent Publication No. 2003-134998 [Patent Document 4] Japanese Patent Publication No. 2009-240257 [Patent Document 5] Japanese Patent Publication No. 2013-128481 [Overview of the Initiative] [Problems that the invention aims to solve]

[0012] Therefore, the object of the present invention is to provide an oil-in-water emulsion for pudding that can produce puddings with good flavor and melt-in-the-mouth texture, as well as a smooth texture, in baked puddings and gel puddings. [Means for solving the problem]

[0013] As a result of various studies conducted to achieve the above objective, the inventors of the present invention found that the above problem can be solved by a specific oil-in-water emulsion, and thus completed the present invention.

[0014] The present invention, derived from the above findings, provides an oil-in-water emulsion for pudding, characterized by a sugar content of 2.0% by mass or less, and an SFC of the oil phase of 55-100 at 10°C, 30-100 at 20°C, and 15 or less at 40°C.

[0015] Furthermore, the present invention provides a pudding mix containing the oil-in-water emulsion for pudding and a pudding which is a solidified product of the pudding mix. [Effects of the Invention]

[0016] According to the present invention, a pudding with good flavor and melt-in-the-mouth texture, and a smooth mouthfeel can be obtained. [Modes for carrying out the invention]

[0017] The oil-in-water emulsion for pudding of the present invention will be described in detail below. The oil-in-water emulsion for pudding of the present invention has a sugar content of 2.0% by mass or less, preferably 1.0% by mass or less, and more preferably 0.7% by mass or less. If it exceeds 2.0% by mass, the flavor and melt-in-the-mouth quality of the resulting pudding deteriorates, and a smooth texture cannot be obtained. The lower limit of the sugar content is 0% by mass.

[0018] In the present invention, the saccharide content refers to the solid content of monosaccharides, disaccharides, oligosaccharides or sugar alcohols.

[0019] The oil-in-water emulsion for pudding of the present invention requires that the SFC (solid fat content) of the oil phase is 55 to 100% at 10°C, 30 to 100% at 20°C, and 15% or less at 40°C. Preferably, it is 55 to 90% at 10°C, 30 to 75% at 20°C, and 5% or less at 40°C. More preferably, it is 55 to 80% at 10°C, 30 to 45% at 20°C, and 4% or less at 40°C.

[0020] When the SFC of the oil phase is less than 55% at 10°C or less than 30% at 20°C, a smooth-textured pudding cannot be obtained. When it exceeds 15% at 40°C, the melt-in-the-mouth feeling of the obtained pudding deteriorates.

[0021] In addition, when two or more oil phases are included in the water phase, the SFC is measured by combining all of the oil phases.

[0022] The above SFC is measured as follows. That is, first, the oil phase is held at 60°C for 30 minutes to be completely melted, and then held at 0°C for 30 minutes to be solidified. Next, it is held at 25°C for 30 minutes for tempering, and then held at 0°C for 30 minutes. After sequentially holding this for 30 minutes at each measurement temperature of SFC (10°C, 15°C, 20°C, 25°C, 30°C, 35°C, 40°C and 60°C), the SFC is measured.

[0023] Here, the oils and fats used to make the above SFC are not particularly limited, but examples include palm kernel oil, coconut oil, babassu oil, palm oil, rice oil, corn oil, cottonseed oil, soybean oil, rapeseed oil (canola oil), high erucine rapeseed oil, sunflower oil, safflower oil, high oleic sunflower oil, high oleic safflower oil, beef tallow, milk fat, lard, cocoa butter, fish oil, whale oil, and various other vegetable and animal oils and fats, as well as processed oils and fats obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and transesterification. In the present invention, these oils and fats can be used individually or in combination of two or more types.

[0024] In particular, in the present invention, it is preferable to use lauric oils such as palm kernel oil, coconut oil, and babassu oil, as well as processed oils obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and transesterification, in order to obtain a pudding with good flavor and melt-in-the-mouth texture and a smooth texture.

[0025] Furthermore, when using the above-mentioned lauric-based oils, it is also possible to use them in the form of transesterified oils, which are oil-based oils to which other oils may be added as needed. Using them in the form of transesterified oils improves emulsification stability and oxidation stability, and also allows for good mixing with a wide range of viscosities in pudding mixes, making them suitable for a wide variety of puddings.

[0026] When using lauric oils, which have good flavor and melt-in-the-mouth properties and make it easier to obtain a smooth-textured pudding, it is preferable that the saturated fatty acid content with 14 or fewer carbon atoms in the constituent fatty acid composition of the oil phase of the oil composition be 10 to 85% by mass, and more preferably 25 to 80% by mass.

[0027] In the oil-in-water emulsion for pudding of the present invention, it is preferable not to include oils and fats with a melting point exceeding 50°C, especially highly hardened oils and fats, as these tend to impair the melt-in-the-mouth quality of the resulting pudding. However, there is no problem with using them in the production of transesterified oils and fats. If highly hardened oil is included in the oil-in-water emulsion for pudding of the present invention, the amount is preferably 2% by mass or less, and more preferably 0.9% by mass or less, of the total amount of oils and fats used.

[0028] The melting point of the oil phase of the oil-in-water emulsion for pudding of the present invention is preferably 22 to 50°C, and more preferably 24 to 45°C.

[0029] By setting the melting point of the oil phase to 22°C or higher, it becomes easier to obtain a pudding with a smooth texture, and by setting the melting point of the oil phase to 50°C or lower, it is possible to prevent deterioration of the melt-in-the-mouth quality of the resulting pudding.

[0030] In this specification, the melting point of the oil phase refers to the rising melting point, which can be measured by the method described in the standard oil and fat analysis test method established by the Japan Oil Chemists' Society.

[0031] The oil-in-water emulsion for pudding of the present invention has advantages such as improved miscibility when it contains transesterified fats, but it does not have to contain transesterified fats. When transesterified fats are included, the amount may be, for example, 20% by mass or more in the oil phase. When transesterified fats are used, the melting point is preferably 22 to 50°C, and more preferably 24 to 45°C, from the standpoint of easily obtaining fats having the specific SFCs of the present invention.

[0032] Furthermore, the oil and fat content in the oil-in-water emulsion for pudding of the present invention is preferably 20 to 65% by mass, and more preferably 30 to 50% by mass. When the oil and fat content is 20% by mass or more, it is not necessary to add a large amount of oil-in-water emulsion for pudding when manufacturing the pudding mix liquid, making it easier to obtain the effects of the present invention. Also, when the oil and fat content is 65% by mass or less, thickening during the manufacture of the oil-in-water emulsion for pudding is suppressed, preventing the risk of difficulty in stable production, storage, and distribution due to deterioration of emulsion stability.

[0033] Furthermore, the above-mentioned fat and oil content includes fats and oils contained in milk raw materials in which the phospholipid content in the milk-derived solids listed below is 2% by mass or more, as well as in the other components listed below.

[0034] Furthermore, the water content of the oil-in-water emulsion for pudding of the present invention is preferably 30 to 78% by mass, and more preferably 45 to 68% by mass.

[0035] The above moisture content includes the moisture contained in the other components listed below.

[0036] Furthermore, in the oil-in-water emulsion for pudding of the present invention, it is preferable to use a milk raw material in which the phospholipid content in the milk-derived solids is 2% by mass or more, as this improves the emulsification stability of the oil-in-water emulsion for pudding and enhances the flavor and smoothness of the resulting pudding.

[0037] As the above-mentioned dairy raw material, it is preferable to use a dairy raw material in which the phospholipid content in the milk-derived solids is 3% by mass or more, more preferably 4% by mass or more, and most preferably 5 to 40% by mass.

[0038] The phospholipids in the milk-derived solids mentioned above refer to phospholipids derived from milk that are contained within the milk-derived solids.

[0039] Furthermore, the above-mentioned dairy raw material may be in liquid, powder, or concentrate form. However, dairy raw material that has been concentrated using a solvent so that the phospholipid content in the milk-derived solids is 2% by mass or more is preferably not used as the above-mentioned dairy raw material in this invention due to flavor issues.

[0040] Examples of milk from which the above-mentioned dairy raw materials originate include cow's milk, goat's milk, sheep's milk, and human milk, but cow's milk is particularly preferred.

[0041] Examples of methods for quantifying phospholipids in the solid content of milk raw materials containing milk-derived phospholipids include the following methods. However, the appropriate extraction method and other aspects vary depending on the form of the milk raw material, so the quantitative methods are not limited to those described below.

[0042] First, the lipids in the milk raw material containing milk-derived phospholipids are extracted using the Folch method. Next, the extracted lipid solution is decomposed using a wet decomposition method (according to the wet decomposition method described in "Hygienic Testing Methods and Annotations 2000, 2.1 Food Composition Testing Methods," edited by the Pharmaceutical Society of Japan), and then the amount of phosphorus is determined using the molybdenum blue absorbance method (according to the quantitative determination of phosphorus by molybdic acid described in "Hygienic Testing Methods and Annotations 2000, 2.1 Food Composition Testing Methods," edited by the Pharmaceutical Society of Japan). From the determined amount of phosphorus, the amount of phospholipids (g) per 100g of solids of the milk raw material containing milk-derived phospholipids is calculated using the following formula.

[0043] Phospholipid content (g / 100g) = [Phosphorus content (μg) / (Milk raw material containing milk-derived phospholipids - Moisture content of milk raw material containing milk-derived phospholipids (g))] × 25.4 × (0.1 / 1000)

[0044] Dairy raw materials in which the phospholipid content in the milk-derived solids is 2% by mass or more based on the solids include, for example, the aqueous phase component produced when butter oil is made from cream or butter. The aqueous phase component produced when butter oil is made from cream or butter has a significantly different composition from so-called buttermilk produced when butter is made from ordinary cream, and is characterized by its large phospholipid content. Buttermilk varies greatly depending on the manufacturing method, but the phospholipid content in the milk-derived solids is usually around 0.5 to 1.5% by mass, whereas the aqueous phase component produced when butter oil is made from cream or butter has a phospholipid content of approximately 2 to 15% by mass in the milk-derived solids, and contains a large amount of phospholipid.

[0045] In the present invention, as a milk raw material having a phospholipid content of 2% by mass or more in the milk-derived solids, it is not possible to use so-called buttermilk itself, which is produced when butter is made from ordinary cream. However, it is possible to use a concentrate obtained by concentrating buttermilk so that the phospholipid content in the milk-derived solids is 2% by mass or more, or a dried product thereof.

[0046] An example of a method for producing the aqueous phase component generated when manufacturing butter oil from the above-mentioned cream or butter is described below.

[0047] The method for producing the aqueous phase component generated when manufacturing butter oil from the above cream is as follows, for example.

[0048] First, cream with a fat concentration of 30-40% by mass, obtained by centrifuging milk, is heated on a plate, and the fat concentration of the cream is increased to 70-95% by mass using a centrifuge. Next, the emulsion is broken down using an emulsifier, and the mixture is processed again using a centrifuge to obtain butter oil. The aqueous phase component that can be used in this invention is generated as a byproduct of the butter oil in the final centrifugal separation step.

[0049] On the other hand, a method for producing the aqueous phase component generated when butter oil is produced from the above-mentioned butter is as follows:

[0050] First, the butter is melted in a melting machine and heated in a heat exchanger. Butter oil is obtained by separating this mixture in a centrifuge. The aqueous phase component used in this invention is a by-product of the butter oil during the centrifugation process. Ordinary butter is used in the production of this butter oil.

[0051] As the aqueous phase component that can be used in the present invention, if the phospholipid content in the milk-derived solids is 2% by mass or more based on the solids, the aqueous phase component produced when manufacturing butter oil from the cream or butter may be used as is, or it may be a component that has been subjected to treatment such as spray drying, concentration, or freezing.

[0052] However, since the function of milk-derived phospholipids deteriorates when heated at high temperatures, it is preferable that the temperature during the above-mentioned heating process, concentration process, or sterilization is below 100°C.

[0053] Furthermore, in the present invention, a lysate in which some or all of the phospholipids in the above-mentioned milk raw material have been lysated may also be used. The lysate may be obtained by lysating the milk raw material as is, or by lysating the milk raw material after concentration. The obtained lysate may also be further concentrated or subjected to spray drying treatment. These lysates shall be included in the phospholipid content in the present invention.

[0054] To lyso-degrade the phospholipids in the above-mentioned milk raw materials, treatment with phospholipase A is sufficient. Phospholipase A is an enzyme that cleaves the bond connecting the glycerol portion of a phospholipid molecule to a fatty acid residue and replaces this fatty acid residue with a hydroxyl group. Phospholipase A is divided into phospholipase A1 and phospholipase A2 depending on the site of action, but phospholipase A2 is preferred. In the case of phospholipase A2, the fatty acid residue at position 2 of the glycerol portion of the phospholipid molecule is selectively cleaved.

[0055] Furthermore, in the present invention, it is preferable that the acid treatment is performed so that the pH is preferably 3 to 6, more preferably 4 to 6, and even more preferably 4.7 to 5.8, in order to further improve the effect of adding the above-mentioned milk raw materials.

[0056] The above acid treatment can be carried out by adding an acid or by a fermentation treatment such as lactic acid fermentation, but it is preferable to add an acid. The acid may be an inorganic acid or an organic acid, but it is preferable to use an organic acid. Examples of organic acids include acetic acid, lactic acid, citric acid, gluconic acid, phytic acid, sorbic acid, adipic acid, succinic acid, tartaric acid, fumaric acid, malic acid, ascorbic acid, etc. Foods and beverages containing organic acids such as fruit juice, concentrated fruit juice, fermented milk, and yogurt can also be used, but in the present invention, it is preferable to use phytic acid and / or gluconic acid because they have less acidity and do not affect the flavor.

[0057] The pH adjustment by adding the above-mentioned acid may be carried out by adding the above-mentioned acid to the milk raw material itself, or by adding the above-mentioned acid during the production of the oil-in-water emulsion for pudding.

[0058] Furthermore, in the present invention, calcium salt may be added to the above-mentioned milk raw material, preferably in an amount of 0.01 to 1 part by mass, more preferably 0.02 to 0.5 parts by mass, and even more preferably 0.05 to 0.3 parts by mass, per 1 part by mass of phospholipid content.

[0059] Examples of the calcium salts mentioned above include calcium chloride, calcium lactate, calcium phosphate, calcium gluconate, calcium citrate, calcium carbonate, calcium glutamate, and calcium ascorbate. One or more of these can be used in combination. However, in the present invention, it is preferable to use calcium chloride and / or calcium lactate because they do not impair the flavor of the resulting oil-in-water emulsion for pudding and do not affect the physical properties of the pudding mix.

[0060] Furthermore, it is preferable that the above-mentioned dairy raw materials used in the present invention have undergone homogenization treatment, as this improves their dispersibility in the aqueous phase and the oil-in-water emulsion for pudding when producing the oil-in-water emulsion for pudding, and further enhances the emulsification stability of the resulting oil-in-water emulsion for pudding. In particular, when performing the above-mentioned lysotherapy, acid treatment, or calcium salt addition, it is especially preferable to perform homogenization treatment to enhance their effects. Homogenization treatment may be performed once or two or more times. In addition, if the viscosity is high, the viscosity may be adjusted by adding water before homogenization treatment.

[0061] Examples of homogenizers used in the above homogenization process include kettle-type cheese emulsifiers, high-speed shear emulsifiers such as Stefan mixers, static mixers, in-line mixers, bubble-type homogenizers, homomixers, colloid mills, and disper mills. There are no particular restrictions on the homogenization pressure, but it is preferably 0 to 100 MPa. When homogenization is performed using a two-stage homogenizer, for example, the homogenization pressure may be 3 to 100 MPa for the first stage and 0 to 5 MPa for the second stage.

[0062] Furthermore, the above-mentioned dairy raw materials used in the present invention may be subjected to UHT heat treatment. There are no particular restrictions on the conditions for UHT heat treatment, but the treatment temperature is preferably 120 to 150°C and the treatment time is preferably 1 to 6 seconds.

[0063] The dairy raw materials and processed dairy raw materials used in the present invention, obtained in this manner, can be in liquid, paste, powder, solid, or other forms. In the oil-in-water emulsion for pudding of the present invention, any of these forms can be used. However, it is preferable to use the dairy raw materials or processed dairy raw materials in liquid or paste form, as this ensures that the effects of the present invention are obtained stably.

[0064] In the oil-in-water emulsion for pudding of the present invention, the milk raw material, in which the phospholipid content in the milk-derived solids is 2% by mass or more based on the solids, is preferably contained in an amount of 0.1 to 8% by mass, more preferably 0.5 to 7% by mass, and most preferably 0.5 to 4% by mass as the solids.

[0065] The oil-in-water emulsion for pudding of the present invention preferably contains total milk protein and / or milk protein concentrate, as it is possible to obtain a pudding with good flavor. Total milk protein and / or milk protein concentrate is a milk-derived protein containing both casein protein and whey protein, and is obtained by concentrating and spray-drying the protein contained in milk using ultrafiltration technology.

[0066] In the oil-in-water emulsion for pudding of the present invention, the total milk protein and / or milk protein concentrate content is 1 to 5% by mass, more preferably 1 to 3% by mass.

[0067] The oil-in-water emulsion for pudding of the present invention may contain, as necessary, oils and fats, water, milk raw materials having a phospholipid content of 2% by mass or more in the milk-derived solids, total milk protein, and milk protein concentrate, as long as it does not impair the effects of the present invention. Examples of other ingredients include emulsifiers, stabilizers, thickening stabilizers, milk and dairy products other than those mentioned above, sugars and sweeteners, flavoring components such as fruit juice, jam, cocoa and cocoa products, coffee and coffee products, seasonings, salt, acidulants, flavorings, colorings, preservatives, antioxidants, pH adjusters, etc. The amount of other ingredients can be used within the range of normal usage, as long as it does not impair the effects of the present invention.

[0068] The emulsifiers listed above as other components (hereinafter also simply referred to as "the emulsifiers") are not particularly limited, but examples include lecithin, glycerin fatty acid esters, glycerin acetate fatty acid esters, glycerin lactate fatty acid esters, glycerin succinate fatty acid esters, glycerin diacetyl tartrate fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, sucrose acetate isobutyrate esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleate esters, propylene glycol fatty acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, and polyoxyethylene sorbitan monoglyceride. These emulsifiers can be used alone or in combination of two or more.

[0069] The content of the emulsifier in the present invention is preferably 0.001 to 5% by mass, more preferably 0.01 to 1% by mass. However, when using a milk raw material in which the phospholipid content in the milk-derived solids is 2% by mass or more, the content of the emulsifier can be reduced, in which case the preferred content of the emulsifier is 0 to 1% by mass, more preferably 0 to 0.5% by mass, and most preferably it is preferable not to use the emulsifier at all.

[0070] Examples of the above-mentioned stabilizers include phosphates (hexametaphosphate, diphosphate, monophosphate) and alkali metal salts of citrate (potassium, sodium, etc.). These stabilizers can be used individually or in combination of two or more.

[0071] Examples of the thickening and stabilizing agents mentioned above include xanthan gum, guar gum, gum arabic, pullulan, tamarind seed gum, psyllium seed gum, carrageenan, alginate, fercelan, locust bean gum, pectin, curdlan, starch, modified starch, crystalline cellulose, carboxymethylcellulose, methylcellulose, gelatin, dextrin, agar, dextran, and white fungus polysaccharide. These thickening and stabilizing agents can be used individually or in combination of two or more.

[0072] The oil-in-water emulsion for pudding of the present invention is characterized by being an oil-in-water emulsion. Being an oil-in-water emulsion allows for good mixing with pudding mix liquid, and also results in a pudding with good flavor, melt-in-the-mouth texture, and a smooth texture.

[0073] In this invention, the oil-in-water emulsion includes multiple emulsion types such as water-in-oil-water emulsions.

[0074] The method for producing the oil-in-water emulsion for pudding according to the present invention is described below. The oil-in-water emulsion for pudding of the present invention is not particularly limited in its manufacturing method, but can be manufactured by, for example, the following method.

[0075] First, an oil phase containing oils and, if necessary, other raw materials, and an aqueous phase containing water and, if necessary, other raw materials are prepared separately. Then, the oil phase and the aqueous phase are mixed and emulsified to form an oil-in-water emulsion, thereby obtaining the oil-in-water emulsion for pudding of the present invention.

[0076] In this process, the basic principle is to include water-soluble components such as milk raw materials containing 2% by mass or more of phospholipids in the milk-derived solids, total milk protein, and / or milk protein concentrate in the aqueous phase, and oil-soluble components in the oil phase. However, if the water-soluble components have poor solubility in the aqueous phase and tend to clump, they may be added to the oil phase.

[0077] The obtained oil-in-water emulsion oil composition may be homogenized at a pressure of 0 to 100 MPa using a homogenization device such as a valve-type homogenizer, homomixer, or colloid mill, if necessary. Alternatively, it may be subjected to heat sterilization or heat disinfection treatment using direct heating methods such as injection or infusion, or indirect heating methods such as plate, tubular, or scraping, including UHT / HTST / low-temperature pasteurization, batch processing, retort, or microwave heating, or heated by direct cooking methods such as direct flame. Furthermore, it may be homogenized again after heating if necessary, and cooling operations such as rapid cooling or slow cooling may be performed if necessary.

[0078] Next, the pudding mix liquid of the present invention will be described. The pudding mix liquid of the present invention uses the oil-in-water emulsion for pudding of the present invention described above.

[0079] The content of the oil-in-water emulsion for pudding of the present invention in the pudding mix liquid of the present invention varies depending on the desired texture of the pudding. For baked pudding, it is preferably 10 to 60% by mass, more preferably 15 to 50% by mass, and for gel pudding, it is preferably 10 to 75% by mass, more preferably 10 to 65% by mass.

[0080] Other ingredients used in the pudding mix can be any ingredients commonly used in pudding production, including egg components, milk components, sugars, water, gelling agents, thickeners and stabilizers, salt, inorganic salts and organic acid salts, emulsifiers, plant and animal extracts, various other food ingredients, flavorings, seasonings and other flavoring components, colorings, preservatives, antioxidants, pH adjusters, etc.

[0081] Examples of the egg components mentioned above include whole eggs, egg yolks, egg whites, salted whole eggs, salted egg yolks, salted egg whites, sweetened whole eggs, sweetened egg yolks, sweetened egg whites, dried whole eggs, dried egg yolks, dried egg whites, frozen whole eggs, frozen egg yolks, frozen egg whites, frozen sweetened whole eggs, frozen sweetened egg yolks, frozen sweetened egg whites, enzyme-treated whole eggs, enzyme-treated egg yolks, etc., and one or more selected from these can be used.

[0082] Examples of the above-mentioned dairy components include milk, skim milk, concentrated whey, powdered milk, fermented milk, lactic acid bacteria beverages, milk beverages, skim milk powder, calcium caseinate, sodium caseinate, potassium caseinate, whey protein concentrate, and total milk protein.

[0083] Examples of the above-mentioned sugars include refined sugar, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, lactose, enzyme-fermented starch syrup, reduced starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, oligosaccharides, reducing sugar polydextrose, reduced lactose, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactulose oligosaccharides, raffinose, lactulose, palatinose oligosaccharides, stevia, aspartame, honey, etc., and one or more of these can be used.

[0084] The proportions of egg components, milk components, and sugars in the pudding mix liquid of the present invention are appropriately selected depending on the desired texture and flavor of the pudding, but preferably total 50 to 93% by mass, more preferably 55 to 90% by mass.

[0085] Next, I will describe the pudding of the present invention. The pudding of the present invention is obtained by solidifying the pudding mix liquid of the present invention described above. Specifically, in the case of baked pudding, solidification is achieved by heating, and in the case of gel pudding, solidification is achieved by cooling.

[0086] In the case of baked pudding, the heating method can be appropriately selected from methods such as water bath baking, direct baking, steam baking, and steaming, just like with regular baked pudding.

[0087] The preferred heating conditions for baking in a water bath or steaming are preferably 100-200°C for 20-60 minutes, and more preferably 150-180°C for 20-50 minutes.

[0088] For direct baking, preferred heating conditions are preferably 100-180°C for 20-300 minutes, and more preferably 120-150°C for 30-120 minutes.

[0089] The preferred heating conditions for steaming are preferably 80-105°C for 5-40 minutes, and more preferably 85-100°C for 15-30 minutes.

[0090] Furthermore, in the case of gel pudding, the method of cooling the gelling agent in the pudding mix to below its solidification temperature is not particularly limited; it may be continuous cooling or cooling in a refrigerator. [Examples]

[0091] Next, the present invention will be described in more detail with reference to examples and comparative examples, but these examples are not intended to limit the present invention.

[0092] <Manufacturing of transesterified oils and fats> [Production of transesterified oil A] A mixture of palm kernel oil and highly hydrogenated palm oil in a mass ratio of 50:50 was randomly transesterified using a chemical catalyst to obtain transesterified oil A with a melting point of 43°C.

[0093] [Production of transesterified oil B] A mixture of palm kernel oil and palm stearin in a mass ratio of 45:55 was randomly transesterified using a chemical catalyst to obtain transesterified oil B with a melting point of 37°C.

[0094] [Production of transesterified oil C] 60 parts by mass of fractionated palm soft oil with an iodine value of 55, 20 parts by mass of highly hydrogenated rapeseed oil, and 20 parts by mass of palm kernel oil were dissolved and mixed to form an oil and fat compound. This compound was then randomly transesterified using a chemical catalyst to obtain transesterified oil and fat C with a melting point of 39°C.

[0095] [Production of transesterified oil D] A mixture of palm kernel oil and highly hydrogenated palm oil in a mass ratio of 75:25 was randomly transesterified using a chemical catalyst to obtain transesterified oil D with a melting point of 32°C.

[0096] [Production of transesterified oil E] Palm fractionated soft tissue oil with an iodine value of 55 was randomly transesterified using a chemical catalyst to obtain transesterified oil E with a melting point of 40°C.

[0097] <Manufacturing of oil-in-water emulsion for pudding> [Example 1] An oil phase consisting of 45 parts by mass of transesterified fat A heated to 60°C was prepared. On the other hand, an aqueous phase was prepared by adding and dispersing 4 parts by mass of a concentrate of aqueous phase components (29% by mass of milk solids, 9.8% by mass of phospholipid content in milk solids, 71% by mass of water) produced when butter oil is made from cream, which was homogenized in a homogenizer at a pressure of 3 MPa and then subjected to UHT heat treatment (142°C, 4 seconds) in 49 parts by mass of water heated to 60°C, and 2 parts by mass of total milk protein. The oil phase and aqueous phase were mixed at 65°C and stirred to prepare an oil-in-water type preliminary emulsion. The preliminary emulsion was sterilized at 143°C for 5 seconds in a VTIS sterilizer (Alfa Laval UHT sterilizer Sterilab), homogenized at a pressure of 10 MPa, and then cooled to 5°C to obtain the oil-in-water emulsion A for pudding of the present invention, which has an oil content of 45% by mass, a water content of 51.8% by mass, a sugar content of 0.7% by mass, an SFC of the oil phase of 87% at 10°C, 77% at 20°C, and 13% at 40°C, and a saturated fatty acid content of 36% by mass of 14 or fewer carbon atoms in the fatty acid composition of the oil and fat.

[0098] [Example 2] Except for using transesterified oil B instead of transesterified oil A used in Example 1, the formulation and manufacturing method were the same as in Example 1 to obtain oil-in-water emulsion B for pudding of the present invention, which has an oil content of 45% by mass, a water content of 51.8% by mass, a sugar content of 0.7% by mass, an SFC of the oil phase of 61% at 10°C, 41% at 20°C, and 0% at 40°C, and a saturated fatty acid content of 32% by mass of 14 or fewer carbon atoms in the fatty acid composition of the oil.

[0099] [Example 3] Except for using transesterified oil C instead of transesterified oil A used in Example 1, the formulation and manufacturing method were the same as in Example 1 to obtain oil-in-water emulsion C for pudding of the present invention, which has an oil content of 45% by mass, a water content of 51.8% by mass, a sugar content of 0.7% by mass, an SFC of the oil phase of 55% at 10°C, 36% at 20°C, and 3% at 40°C, and a saturated fatty acid content of 12% by mass of 14 or fewer carbon atoms in the fatty acid composition of the oil.

[0100] [Example 4] Except for using transesterified oil D instead of transesterified oil A used in Example 1, the formulation and manufacturing method were the same as in Example 1 to obtain the oil-in-water emulsion D for pudding of the present invention, which has an oil content of 45% by mass, a water content of 51.8% by mass, a sugar content of 0.7% by mass, an SFC of the oil phase of 72% at 10°C, 51% at 20°C, and 1% at 40°C, and a saturated fatty acid content of 51% by mass with 14 or fewer carbon atoms in the fatty acid composition of the oil.

[0101] [Example 5] Except for using palm kernel oil (melting point 27°C) instead of the transesterified fat A used in Example 1, the formulation and manufacturing method were the same as in Example 1 to obtain an oil-in-water emulsion E for pudding of the present invention, which has an oil content of 45% by mass, a water content of 51.8% by mass, a sugar content of 0.7% by mass, an SFC of the oil phase of 59% at 10°C, 38% at 20°C, and 0% at 40°C, and a saturated fatty acid content of 72% by mass with 14 or fewer carbon atoms in the fatty acid composition of the oil.

[0102] [Example 6] Except for using palm kernel fractionated high-melting-point portion (melting point 32°C) instead of the transesterified fat A used in Example 1, the formulation and manufacturing method were the same as in Example 1 to obtain the oil-in-water emulsion F for pudding of the present invention, which has an oil content of 45% and 51.8% by mass, a sugar content of 0.7% by mass, an SFC of the oil phase of 85% at 10°C, 74% at 20°C, and 0% at 40°C, and a saturated fatty acid content of 14 carbon atoms or less in the oil and fat of 82% by mass.

[0103] [Example 7] Except for using a mixed oil consisting of 9 parts by mass of transesterified oil A and 36 parts by mass of palm kernel oil instead of 45 parts by mass of transesterified oil A used in Example 1, the formulation and manufacturing method were the same as in Example 1 to obtain the oil-in-water emulsion G for pudding of the present invention, which has an oil content of 45% by mass, a water content of 51.8% by mass, a sugar content of 0.7% by mass, an SFC of the oil phase of 65% at 10°C, 45% at 20°C, and 3% at 40°C, and a saturated fatty acid content of 14 or fewer carbon atoms in the fatty acid composition of the oil of the present invention of 65% by mass.

[0104] [Example 8] Except for using a mixed oil consisting of 9 parts by mass of milk fat and 36 parts by mass of palm kernel oil instead of 45 parts by mass of transesterified oil A used in Example 1, the formulation and manufacturing method were the same as in Example 1 to obtain the oil-in-water emulsion H for pudding of the present invention, which has an oil content of 45% by mass, a water content of 51.8% by mass, a sugar content of 0.7% by mass, an SFC of the oil phase of 55% at 10°C, 33% at 20°C, and 0% at 40°C, and a saturated fatty acid content of 14 carbon atoms or less in the oil of 63% by mass.

[0105] [Example 9] Except for using a mixed oil consisting of 18 parts by mass of transesterified oil A and 27 parts by mass of milk fat instead of 45 parts by mass of transesterified oil A used in Example 1, the formulation and manufacturing method were the same as in Example 1 to obtain an oil-in-water emulsion I for pudding of the present invention, which has an oil content of 45% by mass, a water content of 51.8% by mass, a sugar content of 0.7% by mass, an SFC of the oil phase of 58% at 10°C, 40% at 20°C, and 5% at 40°C, and a saturated fatty acid content of 28% by mass with 14 or fewer carbon atoms in the fatty acid composition of the oil.

[0106] [Example 10] Except for using palm fractionation intermediate melting point portion (melting point 34°C) with an iodine value (IV) of 35 instead of transesterified oil A used in Example 1, the formulation and manufacturing method were the same as in Example 1 to obtain oil-in-water emulsion J for pudding of the present invention, which has an oil content of 45% by mass, a water content of 51.8% by mass, a sugar content of 0.7% by mass, an SFC of the oil phase of 91% at 10°C, 80% at 20°C, and 0% at 40°C, and a saturated fatty acid content of 1% by mass with 14 or fewer carbon atoms in the fatty acid composition of the oil.

[0107] [Example 11] Except for changing 45 parts by mass of transesterified fat A used in Example 1 to 32 parts by mass of palm kernel oil and changing the amount of water to 62 parts by mass, the formulation and manufacturing method were the same as in Example 1 to obtain the oil-in-water emulsion K for pudding of the present invention, which has an oil content of 32% by mass, a water content of 64.8% by mass, a sugar content of 0.7% by mass, an SFC of the oil phase of 59% at 10°C, 38% at 20°C, and 0% at 40°C, and a saturated fatty acid content of 14 carbon atoms or less in the fatty acid composition of the oil and fat of 72% by mass.

[0108] [Example 12] Except for changing 45 parts by mass of transesterified fat A used in Example 1 to 58 parts by mass of palm kernel oil and changing the amount of water to 36 parts by mass, the formulation and manufacturing method were the same as in Example 1 to obtain the oil-in-water emulsion L for pudding of the present invention, which has an oil content of 58% by mass, a water content of 38.8% by mass, a sugar content of 0.7% by mass, an SFC of the oil phase of 59% at 10°C, 38% at 20°C, and 0% at 40°C, and a saturated fatty acid content of 14 carbon atoms or less in the fatty acid composition of the oil and fat of 72% by mass.

[0109] [Example 13] In Example 1, the transesterified fat A used in Example 1 was replaced with palm kernel oil. The concentrate of the aqueous phase component produced when manufacturing butter oil from cream (29% by mass of milk solids, 9.8% by mass of phospholipid content in milk solids, 71% by mass of water) was homogenized in a homogenizer at a homogenization pressure of 3 MPa, followed by UHT heat treatment (142°C, 4 seconds). This was then modified to be additive-free. 0.15 parts by mass of lecithin and 0.15 parts by mass of sorbitan fatty acid ester were added to the oil phase, and the amount of water was changed from 49 parts by mass to 52.7 parts by mass. In this manner, the formulation and manufacturing method were the same as in Example 1, yielding the oil-in-water emulsion M for pudding of the present invention, which has an oil content of 45% by mass, a sugar content of 0.1% by mass, an SFC of the oil phase of 59% at 10°C, 38% at 20°C, and 0% at 40°C, and a saturated fatty acid content of 72% by mass with 14 or fewer carbon atoms in the fatty acid composition of the oil.

[0110] [Example 14] Except for changing the transesterified fat A used in Example 1 to palm kernel oil and using milk protein concentrate instead of total milk protein, the formulation and manufacturing method were the same as in Example 1 to obtain the oil-in-water emulsion N for pudding of the present invention, which has an oil content of 45% by mass, a water content of 51.8% by mass, a sugar content of 0.7% by mass, an SFC of the oil phase of 59% at 10°C, 38% at 20°C, and 0% at 40°C, and a saturated fatty acid content of 72% by mass with 14 or fewer carbon atoms in the fatty acid composition of the oil.

[0111] [Example 15] Except for replacing the transesterified fat A used in Example 1 with palm kernel oil, and replacing 2 parts by mass of total milk protein with a mixed powder of 1 part by mass of total milk protein and 1 part by mass of skim milk powder, the formulation and manufacturing method were the same as in Example 1 to obtain the oil-in-water emulsion O for pudding of the present invention, which has an oil content of 45% by mass, a water content of 51.8% by mass, a sugar content of 1.2% by mass, an SFC of the oil phase of 59% at 10°C, 38% at 20°C, and 0% at 40°C, and a saturated fatty acid content of 72% by mass of 14 or fewer carbon atoms in the fatty acid composition of the oil.

[0112] [Example 16] Except for replacing the transesterified fat A used in Example 1 with palm kernel oil and using whey protein concentrate instead of total milk protein, the formulation and manufacturing method were the same as in Example 1 to obtain the oil-in-water emulsion P for pudding of the present invention, which has an oil content of 45% by mass, a water content of 51.8% by mass, a sugar content of 0.8% by mass, an SFC of the oil phase of 59% at 10°C, 38% at 20°C, and 0% at 40°C, and a saturated fatty acid content of 72% by mass with 14 or fewer carbon atoms in the fatty acid composition of the oil.

[0113] [Example 17] Except for replacing the transesterified fat A used in Example 1 with palm kernel oil and using sodium caseinate instead of total milk protein, the formulation and manufacturing method were the same as in Example 1 to obtain the oil-in-water emulsion Q for pudding of the present invention, which has an oil content of 45% by mass, a water content of 51.8% by mass, a sugar content of 0.6% by mass, an SFC of the oil phase of 59% at 10°C, 38% at 20°C, and 0% at 40°C, and a saturated fatty acid content of 72% by mass with 14 or fewer carbon atoms in the fatty acid composition of the oil.

[0114] [Comparative Example 1] A comparative example of an oil-in-water emulsion R for pudding was obtained, which was formulated and manufactured in the same manner as in Example 1, except that palm oil was used instead of the transesterified oil A used in Example 1. The comparative example had an oil content of 45% by mass, a water content of 51.8% by mass, a sugar content of 0.7% by mass, an SFC of the oil phase of 50% at 10°C, 20% at 20°C, and 3% at 40°C, and a saturated fatty acid content of 1% by mass with 14 or fewer carbon atoms in the fatty acid composition of the oil.

[0115] [Comparative Example 2] A comparative example of an oil-in-water emulsion S for pudding was obtained using the same formulation and manufacturing method as in Example 1, except that palm olein with an iodine value (IV) of 57 was used instead of the transesterified oil A used in Example 1. The comparative example had an oil content of 45% by mass, a water content of 51.8% by mass, a sugar content of 0.7% by mass, an SFC of the oil phase of 35% at 10°C, 5% at 20°C, and 0% at 40°C, and a saturated fatty acid content of 1% by mass with 14 or fewer carbon atoms in the fatty acid composition of the oil.

[0116] [Comparative Example 3] A comparative example of an oil-in-water emulsion for pudding, T, was obtained using the same formulation and manufacturing method as in Example 1, except that transesterified oil E was used instead of transesterified oil A used in Example 1. The emulsion had an oil content of 45% by mass, a water content of 51.8% by mass, a sugar content of 0.7% by mass, an SFC of the oil phase of 43% at 10°C, 23% at 20°C, and 5% at 40°C, and a saturated fatty acid content of 2% by mass with 14 or fewer carbon atoms in the fatty acid composition of the oil.

[0117] [Comparative Example 4] A comparative example of oil-in-water emulsion U for pudding was obtained by following the same formulation and manufacturing method as in Example 1, except that the transesterified oil A used in Example 1 was replaced with palm kernel oil, 6 parts by mass of skim milk powder was used instead of 2 parts by mass of total milk protein, and the amount of water was changed from 49 parts by mass to 45 parts by mass. The comparative example had an oil content of 45% by mass, a water content of 47.8% by mass, a sugar content of 3.7% by mass, an SFC of the oil phase of 59% at 10°C, 38% at 20°C, and 0% at 40°C, and a saturated fatty acid content of 72% by mass with 14 or fewer carbon atoms in the oil.

[0118] <Production of pudding mix and baked pudding> Using the oil-in-water emulsions A to U for pudding obtained in Examples 1 to 17 and Comparative Examples 1 to 4, pudding mix liquids A to U and baked puddings A to U were produced using the following formulations and manufacturing methods (Examples 18 to 34, Comparative Examples 5 to 8). 20 parts by mass of oil-in-water emulsion for pudding, 30 parts by mass of milk, 10 parts by mass of sugar, 25 parts by mass of water, and 15 parts by mass of whole egg were mixed and homogenized in a homogenizer at a pressure of 10 MPa to obtain a pudding mix. After heating to 40°C, 60g was dispensed into pudding cups, placed on a tray filled with water, and baked in a water bath in a fixed oven at 130°C for 25 minutes to obtain pudding.

[0119] <Evaluation Methods and Criteria> The flavor, melt-in-the-mouth quality, and smoothness of the texture of the obtained baked puddings A through U were evaluated according to the following criteria, and the results are shown in Table 1.

[0120] (Flavor evaluation criteria) ◎: Very good ○+: Good ○: Fairly good △: Slightly poor ×: Bad

[0121] (Melt-in-the-mouth evaluation criteria) ◎: Very good ○+: Good ○: Fairly good △: Slightly poor ×: Bad

[0122] (Evaluation criteria for smooth texture) ◎: It has a very smooth and pleasant texture. ○: Smooth and has a good texture. △: Doesn't feel very smooth. ×: It lacks smoothness and has a rough, unpleasant texture.

[0123] [Table 1]

[0124] <Manufacturing of pudding mix and gel pudding> Using the oil-in-water emulsions A, E, J, R, and U for pudding obtained in Examples 1, 5, 10 and Comparative Examples 1 and 4, pudding mix liquids A, E, J, R, and U, and baked puddings A, E, J, R, and U were produced using the following formulations and manufacturing methods (Examples 35-37, Comparative Examples 9 and 10). 15 parts by mass of oil-in-water emulsion for pudding, 10 parts by mass of water, 5 parts by mass of egg yolk, 10.5 parts by mass of sugar, 58 parts by mass of milk, and 1.5 parts by mass of agar were mixed and homogenized in a homogenizer at a pressure of 10 MPa to obtain a pudding mix. After heating to 80°C, 60g was dispensed into pudding cups and cooled by standing in a refrigerator set to 4°C to obtain gel pudding. The same evaluation process as described above for the baked pudding was performed, and the results are shown in Table 2.

[0125] [Table 2]

Claims

1. An oil-in-water emulsion for pudding, having a sugar content of 2.0% by mass or less, and an SFC of the oil phase of 55-100% at 10°C, 30-100% at 20°C, and 15% or less at 40°C.

2. The oil-in-water emulsion for pudding according to claim 1, comprising a milk raw material having a phospholipid content of 2% by mass or more in the milk solids.

3. A pudding mix liquid containing the oil-in-water emulsion for pudding described in claim 1 or 2.

4. A pudding which is a solidified product of the pudding mix liquid according to claim 3.

5. A method for producing pudding, characterized by pouring the pudding mix liquid described in claim 4 into a mold and allowing it to solidify.

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