Method for producing pudding with air bubbles inside

Abstract

An object of the present invention is to provide a method for producing a pudding having an unprecedented texture due to the pudding itself having air bubbles. [Solution] The present invention relates to a method for producing a pudding, which comprises adding an aerated composition containing a heat-coagulable protein to a pudding base, mixing the resulting mixture and heating the mixture, wherein the heat-coagulable protein is egg white and / or soy protein and / or dairy protein, and the pudding has a melting texture despite being made of an airy dough like a soufflé.

Description

[Technical field]

[0001] The present invention relates to a method for producing a pudding having air bubbles therein and a rich variety of textures not found in conventional puddings such as soufflés. [Background technology]

[0002] Pudding is a Western-style confectionery made by mixing eggs with milk, sugar, cream, vanilla, and other ingredients and baking or heating in an oven or steamer to solidify it, and is a popular Western-style confectionery that has permeated Japanese food culture since ancient times. Nowadays, it is not only widely sold in supermarkets and convenience stores, but has also become an indispensable menu item in the food service industry, such as restaurants and fast food outlets.

[0003] On the other hand, in today's age of overabundance, consumer tastes have become more diverse and complex, and it cannot be said that consumer demand can be fully satisfied by simply providing the same old foods. In particular, there is a demand for foods to have unprecedented textures and flavors, and food manufacturers and the food service industry are actively proposing foods and ingredients that achieve new textures and flavors.

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

[0005] The method for producing souffle pudding involves first pouring the liquid pudding ingredients for the bottom layer into a cup that will serve as the container, then pouring the liquid souffle 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 about 100-150°C for approximately 30-40 minutes, and then cooling it for a prescribed period of time to complete it.

[0006] The typical way to make pudding is to heat milk and sugar to about 60℃, mix eggs separately from this mixture without whipping them, and then mix them with the mixture. This is then placed in a container and heated in an oven or other baking or steaming device at temperatures between 85 and 150℃ until the central temperature reaches about 80℃ to 85℃.

[0007] In general, souffle cakes are made by first kneading and heating ingredients such as milk, cheeses, egg yolks, butter or margarine, soft flour, salt, flavorings, and colorings at a prescribed temperature and cooking them to produce a thick mixture. Separately from this mixture, egg whites and sugars are whipped until they are 7-8 minutes stiff to produce meringue. These mixtures and meringues are then added in batches with a spatula or the like, being careful not to destroy the air bubbles in the meringue, and when a voluminous, uniform dough with a final specific gravity of about 0.5-0.6 is produced, it is baked in an oven or other baking device at a temperature of 160-180°C in one go to cause the dough 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 souffle pudding described above has two layers, a pudding and a souffle cake, and is merely a confectionery made by combining the two. In contrast, a pudding that does not have a two-layer structure of a pudding and a souffle cake, but has air bubbles inside the pudding itself, giving it a "fluffy" texture similar to that of souffle cake, has not been known until now.

[0010] The present invention was devised by the inventor in light of the above points, as a result of repeated trial and error, and has as its object 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. Effect 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 description 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 PREFERRED EMBODIMENTS

[0014] Hereinafter, one embodiment of the method for producing a pudding of the present invention will be described with reference to the drawings to facilitate understanding of 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 foam and kneading it with a conventionally known pudding base, resulting in a completely new type of pudding that is light and melts easily in the mouth. It had been thought that even if the pudding base was kneaded with meringue, it was impossible to incorporate air bubbles throughout the pudding without adding a thickener or coagulant, but this technology overturns that belief. Also, 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 could be described as "mushy," which is unpalatable and not commercially viable, but by heating it under pressure, a pudding with a smooth, fluffy texture is created.

[0016] The pudding base used in the present invention can be a conventionally known pudding base, and can be made from eggs such as whole eggs, egg yolks, and egg whites, milk, concentrated milk, whole milk powder, skim milk powder, fresh cream, compound cream, vegetable cream, natural cheese, processed cheese, cheese food, and other dairy products, sugars, and the like, with flavorings, sweeteners, and stabilizers added as appropriate. It is also possible to add starch such as wheat, coagulants such as gelatin, and thickeners such as guar gum, but it is also possible not to add these. By not adding wheat, it can be eaten by people with wheat allergies, and by not adding gelatin, it can be eaten by people in Muslim countries.

[0017] The heat-coagulable protein used in the present invention is preferably a heat-coagulable protein having foaming properties.Specific examples include egg white such as liquid egg white, frozen egg white, and dried egg white, soy milk, defatted soybean powder, concentrated soy protein, isolated soy protein, defatted soy milk powder, and soy protein hydrolyzate, and milk-derived whey protein.The aerated composition containing the heat-coagulable protein of the present invention can be obtained by whipping a solution containing the heat-coagulable protein.Preferably, the specific gravity of the aerated composition is adjusted to 0.15 to 0.25.The aerated composition containing the heat-coagulable protein can contain sugars, stabilizers, and coagulants in addition to the heat-coagulable 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 stirring 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 up to 76 to 90°C.

[0021] Filter the heated pudding base. The temperature when kneading the pudding base and the aerated composition is desirably cooled to 15 to 30°C at which 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 for obtaining a good texture. The fineness of the mesh is desirably filtered with a mesh size of 0.3 to 0.5 mm.

[0022] <S3: Generation of meringue dough> Whisk 2 to 90 parts by weight of egg white until foamy. When the egg white turns whitish and volume appears, mix and whisk 2 to 90 parts by weight of sugar in 2 to 3 portions, and whip the meringue for 6 minutes (to the extent that streaks appear and disappear) to 8 minutes (to the extent that the corners bow). 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 cow's milk and goat's milk 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 the pudding base and the meringue dough> Knead the pudding base and the meringue dough generated above. At this time, it is preferable to first mix them so that the pudding base and the meringue dough are thoroughly kneaded, and then, in the latter half, be careful not to overmix so as not to break the foam of the meringue dough while kneading.

[0024] <S5: Filling and sealing of the meringue pudding dough> Once the pudding base and the meringue dough are kneaded to generate the meringue pudding dough, 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 when heated and can maintain a high pressure inside the container.

[0025] <S6: Baking of the meringue pudding dough> Bake in a water bath in an oven at 110°C for the upper heat and 150°C for the lower heat for 18 to 40 minutes. Here, it is not necessarily required to bake for 18 to 40 minutes under the temperature conditions of 110°C for the upper heat and 150°C for the lower heat 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 the pores, etc. Also, as long as the central 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 cooler, a known blast chiller is used, and the meringue powder is cooled in a storage with a 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 employ a blast chiller as the cooler. For example, it may be appropriately selected to cool with a refrigerator after natural air cooling, to cool by immersion in a liquid such as water, etc.

[0028] Also, it is not necessarily required that the temperature of the blast chiller be -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 until the center is cooled becomes longer, and since it stays in the temperature range where bacteria easily propagate for a long time, there is a risk that the propagation of bacteria will progress.

[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 on a weight basis.

Examples

[0030] 15 parts of egg yolk, 3 parts of granulated sugar, and 64 parts of heated milk were mixed, and the mixture was heated in a hot water bath in an electric oven (top heat 110°C / bottom heat 150°C) for 20 minutes until the center 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 of egg white and 9 parts of granulated sugar as an aerated composition was mixed to obtain a pudding liquid (specific gravity 0.8). This was gently poured into heat-resistant bottles (Saito Container Co., Ltd., glass, transparent cylindrical type, 140cc), and the lid (Nippon Closure Co., Ltd., metal, twist cap, 53mm) was closed, and the mixture was baked in a hot water bath in an electric oven (top heat 110°C / bottom heat 150°C) for 20 minutes, cooled, and a pudding with spaces throughout was prepared. During baking, the mixture of pudding base and meringue solidified and became porous, resulting in a novel pudding with open spaces. This pudding had a new shape that had never been seen before, and was excellent in both flavor and texture. EXAMPLES

[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) = 100:100:1. The specific gravity of the whipped meringue was 0.2. The specific gravity of the pudding liquid type was 0.7. The resulting pudding with spaces had air bubbles more uniformly throughout than that of Example 1, and the finished product was lighter and more excellent. EXAMPLES

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

Claims

1. A method for producing a pudding, comprising adding an aerated composition containing a thermocoagulable protein to a pudding base containing eggs, dairy products and sugars but no starch, kneading the mixture, filling it into a container, sealing it, 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 said heat-coagulable protein is added to 50 to 99 parts by weight of said 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.

Images