AU2018407813A1

AU2018407813A1 - Frozen dessert, soft ice cream, frozen dessert raw material and production method for frozen dessert

Info

Publication number: AU2018407813A1
Application number: AU2018407813A
Authority: AU
Inventors: Haruka IKEMOTO; Daisuke KAMITAKA; Shojiro KIKKAWA
Original assignee: Nissei Co Ltd
Current assignee: Nissei Co Ltd
Priority date: 2018-02-08
Filing date: 2018-12-20
Publication date: 2020-09-24
Anticipated expiration: 2038-12-20
Also published as: JP2019135958A; JP6543741B1; KR20200118052A; TWI778210B; CN111629600A; TW201934014A; NZ767663A; AU2018407813B2; WO2019155771A1; CN111629600B

Abstract

Provided are a frozen dessert, a soft ice cream, a frozen dessert raw material, and a method for manufacturing the frozen dessert, in which the holding time until the frozen dessert begins to dissolve and melts down is long, without changing the viscosity, texture, or flavor. The frozen dessert contains hydroxypropyl methylcellulose. The hydroxypropyl methyl cellulose has a methoxy group and a hydroxypropoxy group as substituents, improving the shape-holding characteristics of the frozen dessert.

Description

1 En.translation of PCT/JP2018/047089 as filed

FROZEN DESSERT, SOFT ICE CREAM, FROZEN DESSERT RAW MATERIAL AND PRODUCTION METHOD FOR FROZEN DESSERT

[Technical Field]

[0001]

The present invention relates to a frozen dessert, a soft ice

cream, a frozen dessert raw material and a production method for

the frozen dessert.

[Background Art]

[0002]

Frozen desserts are roughly classified into "hard ice creams"

and "soft ice creams."

The "hard ice creams", which are in the form of end products

obtained through a "hardening step" in a production process to be

described later, are distributed in a frozen state at approximately

0C, and placed in a freezing cabinet for sales as merchandises at a

store. The "hard ice creams" are categorized into "ice creams" and "ice confections" here.

[0003]

The "soft ice creams" are made with a frozen dessert production

apparatus in a store without a "hardening step," and sold face to

face to consumers without being distributed as prepared food

products at approximately -4 to -10 0C after directly taken out of the

frozen dessert production apparatus at the store. The "soft ice

creams" are also categorized into 'ice creams" and "iceconfections"

2 En.translation of PCT/JP2018/047089 as filed

here.

[0004]

For hard ice creams and soft ice creams, the "icecreams" are

categorized into an ice cream standard, an ice milk standard and a

lacto-ice standard (lacto-ice is a Japanese frozen dessert category

containing milk solid of 3% or more) based on the compositional

standards for ice creams stipulated by Ministerial Ordinance on

Milk.

For hard ice creams and soft ice creams, the "iceconfections"

are frozen desserts containing less than 3% of milk solid, and are

further categorized into fat-containing ice confections and fat-free

ice confections.

[0005]

Consumers may eat a hard ice cream at a store immediately

after purchase, or may take it home by maintaining its frozen state

with dry ice or the like, keep it in a freezer and eat it at an

appropriate timing. Since the hard ice cream immediately after it

is taken from the freezer is frozen very hard, it is usually left to at a

room temperature so that the temperature thereof is raised to

approximately -10C, at which it is soft enough to eat, and it thaws

of its own accord by leaving it at room temperature.

[0006]

However, the thawing time taken until a hard ice cream is soft

enough to eat varies greatly depending on the surrounding

environment. As time goes by, the surface of the hard ice cream

3 En.translation of PCT/JP2018/047089 as filed

may start melting earlier than the other part and impair a dry

feeling, an edge portion of the hard ice cream twisted high into a

sharp and beautiful shape may run down and ruin the shape, or the

hard ice cream may melt and fall like a snowslide. Thus, consumers often miss the timing to eat a hard ice cream while it is

in an ideal state.

When a small child or an elderly person cannot quickly eat a

cold frozen dessert, the frozen dessert often starts melting

completely and gets their hands or clothes dirty, or melts and falls

like a snowslide and drips onto the floor.

[0007]

In the case of a soft ice cream that is made at a store without

the hardening step, served in an edible container such as a cone cup

or the like in a soft state at approximately -4 to -10°C and sold face

to face, consumers eat the soft ice cream in or around the store

while holding the container such as a cone cup. Then, the soft ice

cream melts with time and gets the hands and clothes of the

consumers dirty, or the soft ice cream melts and falls like a

snowslide and drips onto the floor, necessitating cleaning. Such

problems occur more often when the ambient temperature is high.

[0008]

In these frozen desserts, which melt with time unless they are

kept in a frozen state, it is important to maintain a dry feeling by

delaying start of melting as much as possible, maintain a beautiful

shape by delaying a melting and falling time (time until ice cream

4 En.translation of PCT/JP2018/047089 as filed

melts and falls) as much as possible and maintain a beautiful

appearance perceptually appealing attractive taste (reinforcing

shape retention) leading to improvement of product's value

(product's life). These are critical as well as other properties such

as flavor and texture.

[0009] As a conventional method for the reinforcement of the shape

retention of frozen desserts, addition of a stabilizer and an

emulsifier is known. Examples of the stabilizer include hydrophilic

polysaccharides extracted from seaweed, vegetable seeds,

microorganisms; insoluble polysaccharides such as microcrystalline

cellulose; and synthetic stabilizers such as carboxymethylcellulose

(CMC). Examples of the emulsifier include low HLB emulsifiers

such as unsaturated fatty ester.

Patent Document 1 states that use of microcrystalline cellulose,

carrageenan and waxy starch as stabilizers allows for enhancement

of the liquid stability of a liquid soft ice cream mix before the

freezing and achievement of soft ice cream having good shape

retention and superior drip resistance after the freezing for a long

period of time. Patent Document 2 states that inclusion of

micronized cellulose and microcrystalline cellulose provide high

spreadability and smooth texture.

[Prior Art Document]

[Patent Document]

[0010]

5 En.translation of PCT/JP2018/047089 as filed

[Patent Document 1] Japanese Patent Application Laid-Open

Publication No. H5-276875

[Patent Document 2] Japanese Patent Application Laid-Open

Publication No. H6-178659

[Summary of the Invention]

[Problems to be Solved by the Invention]

[0011]

The inventors of the present inventions have made intensive

studies for prolonging the time period from when a consumer starts

to eat a frozen dessert until melting, falling and loss of shape start,

that is, extending the period of time during which a frozen dessert

can retain its shape (improvement in shape retention). As a result, the present inventors have reached the following findings.

[0012]

The improvement in shape retention of a frozen dessert with

polysaccharide thickener can be achieved by increasing the amount

of the stabilizers to be added. However, addition of the stabilizers

to the extent that an expected effect is achieved makes the texture

of the frozen dessert pasty, significantly impairing the texture of the

frozen dessert.

The improvement of the shape retention of a frozen dessert

with low HLB emulsifiers can also be achieved by increasing the

amount of the emulsifiers to be added. However, the emulsifiers

have a distinctive taste and odor, and addition of the emulsifiers to

the extent that an expected effect is achieved thus reduces the

6 En.translation of PCT/JP2018/047089 as filed

flavor of the frozen dessert.

[0013]

The present invention is made in view of such circumstances,

and the object of the present invention is to provide a frozen dessert,

a soft ice cream and a frozen dessert raw material having a long

holding time from when it starts to melt to when it falls and melts

while maintaining viscosity, texture and flavor, and a production

method for the frozen dessert.

[Means for Solving Problems]

[0014]

A frozen dessert according to the present invention contains

hydroxypropyl methylcellulose.

[Effect of the Invention]

[0015]

According to the present invention, a long shape retention time

is obtained while the viscosity, texture, flavor, etc. of an ice cream

are maintained.

A soft ice cream is desired to have extended time before it starts

to melt and fall and is thus more suitable as an exploitation of the

present invention.

[Brief Description of Drawings]

[0016]

FIG. 1 is a flowchart showing a production process of frozen

desserts of an embodiment of the present invention.

FIG. 2 is a graph showing a relation between the HPMC

7 En.translation of PCT/JP2018/047089 as filed

content of a lacto ice standard and the holding time.

FIG. 3 is a graph showing the holding times of Examples 4, 7

and 8 and Comparative Example 2.

FIG. 4 is a graph showing the holding times of Examples 4 and

9.

FIG. 5 is graph showing a relation between the number of

sterilization processes by a frozen dessert production apparatus and

the holding time.

FIG. 6 is a graph showing a relation between the HPMC

content of an ice cream standard and the holding time.

FIG. 7 is a graph showing the holding times of Examples 11

and 13-14 and Comparative Examples 3 and 4.

FIG. 8 is a graph showing the holding times of Example 15 and

Comparative Example 5.

FIG. 9 is a graph showing a relation between a fat content of

the lacto ice standard and the holding time.

FIG. 10 is a graph showing the holding times of soft ice creams

in Examples 4 and 16-18 and Comparative Examples 1 and 6-10.

[Modes for Carrying Out the Invention]

[0017]

(Summary of Embodiments)

A frozen dessert according to the present embodiment contains

hydroxypropyl methylcellulose (hereinafter referred to as HPMC).

HPMC is represented by the following formula (1).

[0018]

8 En.translation of PCT/JP2018/047089 as filed

[Formula I]

H OR CH2OR

-0 H H OR H R= -H, -CH 3 H OR H or H HH CH20R H OR I -CH 2 -CH-OH

[0019]

According to the above-described composition, a retention time

can be long enough while the viscosity, texture, flavor, etc. are

maintained.

HPMC has a methoxy group (-OCH 3) and a hydroxypropoxyl

group (-OCH 2 CHOHCH 3) as substituents. The bearing of these

substituents allows the HPMC to emulsificate the fat globule when

the frozen dessert raw material is mixed, while it allows the HPMC

to partly demulsificate the fat globule when the material is stirred,

so that it is surmised that the fat globule moderately gather to

incorporate bubbles. It is considered that this improves the shape

retention of a frozen dessert and extends the time (hereinafter also

referred to as a holding time) until the frozen dessert starts to melt.

[0020]

In the cold dessert according to the present embodiment, a fat

content is preferably 3% by weight or more.

9 En.translation of PCT/JP2018/047089 as filed

If the fat content is 3% by weight or more, emulsification and

demulsification of the fat globule are well balanced, improving in

shape retention. For unsaturated fatty ester used by balancing of

emulsification and demulsification of a fat globule, problems of

distinctive taste and odors occur. Such problems do not occur in

the frozen dessert according to the present embodiment.

[0021]

Preferably, in the frozen dessert according to the present

embodiment, a time period from when the frozen dessert is put in

an incubator maintained at 35 0 C and having circulated air to when

the frozen dessert melts and falls is 130 seconds or more. If the

time period until the frozen dessert melts and falls is 130 seconds or

more, it is possible to prevent a problem of melting the frozen

dessert and getting the hands and clothes of the consumers dirty

during eating, or melting and falling of the frozen dessert like a

snowslide and dripping onto the floor.

[0022]

Preferably, in the frozen dessert according to the present

embodiment, a substitution degree of a methoxy group of the HPMC

is from 19% to 30%, and a substitution degree of a hydroxypropoxyl

group of the HPMC is from 4% to 12%. In this case, the above

described effects can be exerted.

[0023]

In the frozen dessert according to the present embodiment, the

HPMC content is preferably 0.01% by weight to 0.5% by weight. If

10 En.translation of PCT/JP2018/047089 as filed

the HPMC content is less than 0.01% by weight, an effect of

extending the time period until melting and falling of a frozen

dessert cannot be found. If the HPMC content is more than 0.5%

by weight, a frozen dessert has slimy and poor texture.

[0024]

A soft ice cream according to the present embodiment is a

frozen dessert contatining hydroxypropyl methylcellulose and

produced without undergoing a hardening step.

A soft ice cream is more likely to start melting, melt and fall, or

lose its shape with time than a hard ice cream since it does not

undergo the hardening process. According to the above-described

composition, the time until melting and falling is delayed, and the

occurrence of these problems can thus be prevented.

[0025]

A frozen dessert raw material according to the present

embodiment contains hydroxypropyl methylcellulose.

According to the above-described composition, a frozen dessert

having the extended time until melting and falling can be obtained.

[0026]

A production method for the frozen dessert according to the

present embodiment includes producing the frozen dessert from the

frozen dessert raw material containing hydroxypropyl

methylcellulose.

According to the above-described composition, a frozen dessert

having an extended time until melting and falling can be obtained.

11 En.translation of PCT/JP2018/047089 as filed

[0027]

(Frozen Dessert Raw Material)

In the present embodiment, the raw materials other than

HPMC included in frozen dessert raw material are appropriately

selected from raw materials commonly used for frozen desserts, for

example, water, milk, dairy products, sweeteners, oils and fats,

stabilizers, emulsifiers, flavoring agents, salt, fruit juices and fruit

pulp according to the type of the frozen dessert.

[0028]

Examples of the milk include, but are not limited to, cow milk,

and defatted milk (skim milk). Examples of the dairy products

include, but are not particularly limited to, skim milk powder,

modified milk powder, cream, condensed milk and fermented milk.

The milk and the dairy products may be used independently, or two

or more kinds may be used in combination.

[0029]

Examples of the sweeteners include, but are not particularly

limited to, sugars such as sugar (sucrose), grape sugar (glucose),

fruit sugar (fructose), malt sugar (maltose), milk sugar (lactose),

trehalose, starch syrup and isomerized sugar; sugar alcohols such

as sorbitol, xylitol, maltitol, erythritol and lactitol; and non-sugar

sweeteners such as aspartame, sucralose, acesulfame K, stevioside,

thaumatin, glycyrrhizin, saccharin and dihydrochalcone. The

sweeteners may be used independently, or two or more kinds may

be used in combination.

12 En.translation of PCT/JP2018/047089 as filed

[0030]

The oils and fats are used as an essential component of the ice

cream depending on the type of the frozen dessert to be produced

finally. Examples of the oils and fats include, but are not

particularly limited to, vegetable oils such as palm tree oil, palm oil,

palm kernel oil, soybean oil and canola oil; and animal oils and fats

such as lard, tallow and fish oil. Milk fats such as butter and

cream may also be used. The oils and fats may be used

independently, or two or more kinds may be used in combination.

[0031]

The stabilizers moderately increase the viscosity of a frozen

dessert raw material and prevent the oil and fat component from

being separated from a frozen dessert raw material during the

production process, storage or distribution. The stabilizers are also

used for controlling the size of the ice crystals in the ice cream and

improving the texture of the ice cream. Examples of stabilizers

include, but are not particularly limited to, plant-derived stabilizers

such as carrageenan, guar gum, locust bean gum, microcrystalline

cellulose, pectin, starch and gum arabic; animal-derived stabilizers

such as gelatin, casein and casein Na; and synthetic stabilizers such

as carboxymethyl cellulose (CMC). The stabilizers may be used

independently, or two or more kinds may be used in combination.

[0032]

The emulsifiers have a function of dispersing fat. Insufficient

dispersion of fat makes it difficult to well perform a sterilization

13 En.translation of PCT/JP2018/047089 as filed

step and a homogenization step. The emulsifiers have an effect on

the overrun, dryness and texture. Examples of emulsifiers include,

but are not particularly limited to, glycerin fatty acid ester, sorbitan

fatty acid ester, sucrose fatty acid ester and propylene glycol fatty

acid ester. The emulsifiers may be used independently, or two or

more kinds may be used in combination.

[0033]

The flavoring agents (flavors) are not limited as long as they

give desired fragrance to the frozen dessert, and examples thereof

include vanilla, chocolate, coffee, strawberries, apples, oranges,

grapes, cinnamon, sweet melons, bananas, peaches, mangos, mint

and lemons. The flavoring agents may be used independently, or

two or more kinds may be used in combination.

[0034]

(Preparation of Frozen Dessert Raw Material)

FIG. 1 is a flowchart illustrating a production process for a

frozen dessert according to the present embodiment. The frozen

dessert of the present invention is produced, distributed and sold

according to the process shown in the flowchart in FIG. 1. FIG. 1

shows the production processes of "ice cream type" concerning a ''soft ice cream" and a "hard ice cream" while "icecreams" and "ice

confections" are substantially the same in production process. It is

noted that for "ice confections," a homogenization step and an aging

step may be omitted.

[0035]

14 En.translation of PCT/JP2018/047089 as filed

In the blending step, HPMC as well as the raw materials such

as water, milk, a dairy product, a sweetener, oil and fat, a stabilizer,

an emulsifier, a flavoring are placed in a tank mixer as a blending

apparatus and uniformly stirred and mixed to give a precursor

mixture referred to as "premix," which is a mix before heat

sterilization. It is preferable that the pre-mix has an HPMC

content from 0.01% by weight to 0.5% by weight. In the blending

process, the amount of each material other than HPMC is

calculated in advance in view of the amount of addition of HPMC.

In the blending process, preliminary heating may be performed in

order to uniformly dissolve and mix the raw materials. The

temperature of the preliminary heating is not particularly limited,

but is 50°C to 80°C is appropriate, for example.

[0036]

In the sterilization step (heating step), a commonly known

continuous heating method such as Ultra-High-Temperature (UHT)

sterilization, or High-Temperature Short Time (HTST) sterilization

can be employed. The sterilization method is not limited to these

methods, and batch-wise or continuous indirect heating methods

can also be employed, for example. It is noted that sterilization

step may be performed after the homogenization step.

[0037]

15 En.translation of PCT/JP2018/047089 as filed

In the homogenization step, the premix prepared in the

blending step is moved to a homogenizing apparatus, and this

homogenizing apparatus breaks down the milk fat and fats and oils

in the premix, to homogenize the premix. As the homogenizing

apparatus, conventionally-known homogenizers, homomixers,

colloidal mills and the like may be used. Some material mixes of

frozen desserts that are free from fats and oils are completely

dispersed or dissolved in the blending process. In the case of such

material mixes, the homogenization process may be omitted.

[0038]

In the cooling step, the mix after the heat sterilization is cooled

rapidly. If the hot mix after the sterilization step is left as it is, the

mix may undergo degradation and demulsification. The

degradation and the demulsification of the mix are thus avoided by

rapidly cooling the mix after the sterilization step.

[0039]

Next, the production process of a hard ice cream will be

described first, and then the production process of a soft ice cream

will be described.

In the case where the frozen dessert raw material prepared is

an ice cream mix, by aging the mix after the cooling step for about several hours to two days (cooling temperature: 5 to 10°C), the

components in the mix will be stabilized, and satisfactory ice cream

16 En.translation of PCT/JP2018/047089 as filed

will be obtained for freezing.

[0040]

The mix after the aging step is put in a frozen dessert

production apparatus (freezer), and cooled to a predetermined

temperature while the mix and air are being stirred and mixed at a

predetermined ratio to thereby make an air-containing creamy ice

cream.

[0041]

After the freezing step, a required amount of the completed ice

cream is put in a required container using a filling machine.

Conventionally-known packaging containers in line with the

purpose may be used as the container for being filled.

Examples of the container material include, but are not limited

to, cup containers, bulk containers, pillow containers and standing

pouches made from processed paper and plastic materials. As the

filling machine, commonly-known apparatuses may be used

according to the application.

The ice cream put in a container may be further packaged.

[0042]

Hardening is performed to freeze the ice cream after completion

of the filling process. The hardening may be performed using

commonly-known equipment to cool and harden the ice cream.

17 En.translation of PCT/JP2018/047089 as filed

Examples of the method thereof include, but are not limited to, a

method by applying cold air at -30 0 C to -400 C and a method by

using the vaporization heat of liquid nitrogen. Rapid freezing is

desirable since the hardening speed has an effect on the growth of

ice crystals of the ice cream at the hardening step.

[0043]

<Storage, Distribution, Sale>

The hardened ice creams are kept frozen, distributed, delivered

to each store, and then placed in a freezing cabinet for sale.

[0044]

Next, production process for the soft ice cream will be

described.

In the case where the frozen dessert is a soft ice cream, a

required amount of a soft ice cream mix which has been cooled is

put in a required container using a filling machine.

Conventionally-known packaging containers in line with the

purpose may be used as the container for being filled. Examples of

the container include, but are not limited to, Tetra Pak (Registered

Trademark) cartons and Gable top cartons made from processed

paper, and pillow containers and bags for bag-in-boxes (BIBs) made

from plastic materials. As the filling machine, commonly-known

apparatuses may be used according to the application. The filling

may be performed under aseptic conditions or under non-aseptic

conditions. In the case where the filling is performed under aseptic

18 En.translation of PCT/JP2018/047089 as filed

conditions, long-term distribution and storage at room temperature

are possible. Examples of the filling machine to be used under

aseptic conditions include, but are not limited to, aseptic filling

machines available from Tetra Pak International S.A. The soft ice

cream mix filled in a container may be further packaged.

Examples of the packaging include, but are not limited to, packing

in a cardboard box.

[0045]

The liquid soft ice cream mix packed in a cardboard box or the

like is stored and distributed under a room temperature, or

refrigeration or frozen condition and delivered to each store.

[0046]

<Production and Sales of Soft Ice Cream Using Liquid Soft Ice

Cream Mix>

Examples of a production method for a soft ice cream using a

liquid soft ice cream mix distributed to each store includes a

production method to be described below.

The liquid soft ice cream mix produced at a factory are filled in

a container and distributed to each store. The liquid soft ice cream

mix is put in the frozen dessert production apparatus at a store, and

cooled to a predetermined temperature of -4°C to -10°C while the

soft ice cream mix and air are being stirred and mixed at a

predetermined ratio to thereby make an air-containing creamy ice

cream. The ice cream in a creamy state is taken out from a freezer

19 En.translation of PCT/JP2018/047089 as filed

according to the order of a customer, is served in a cone cup so as to

be twisted high into a sharp from down to up, and sold at the store

face to face to consumers in a creamy state just made at the store

without the hardening step and distribution.

The soft ice cream mix packed in a box is stored and distributed

under a room temperature, refrigerated or frozen condition and

delivered to each store.

[Example]

[0047]

Examples of the present invention will be described below.

However, the present invention is not limited thereto.

1. Soft Ice Cream of Lacto Ice Standard

(1) Relation between HPMC Content and Holding Time

The relation between the HPMC content and the holding time

was studied. Hereafter, the time until a soft ice cream melts and

falls is referred to as a holding time. The compositions of a soft ice

cream mix base of the lacto-ice standard are as follows.

[Soft Ice Cream Mix Base of Lacto-Ice Standard]

Sugars, dairy products, oils and fats, emulsifiers, stabilizers

and other components such as water were used as raw materials to

prepare a soft ice cream mix base of the lacto-ice standard of

Comparative Example 1 to be described below at the ratios of the

raw materials shown in Table 1. Sugar and starch syrup were

used as the sugars; skim milk powder, etc. were used as the dairy

products; palm tree oil and palm oil were used as the oils and fats;

20 En.translation of PCT/JP2018/047089 as filed

cellulose, casein Na and thickening polysaccharides were used as

the stabilizers; and a vanilla flavoring agent and a caroten pigment

were used as the other components.

[0048]

[Table 1]

Table 1 Component % by weight Sugar 17.1 Dairy product 6.4 Oil and fat 6.0 Emulsifier 0.5 Stabilizer 0.5 Other component 0.2 Water 69.3 Sum 100

[0049]

[Example 1]

As an example of the HPMC, HPMC (Product Name

METOLOSE (registered trademark) "NE-100" available from Shin

Etsu Chemical Co., Ltd.) was used. A soft ice cream mix of the

lacto-ice standard in Example 1 was prepared by mixing the

component material of the soft ice cream mix base of the lacto-ice

standard described above with the HPMC so that the HPMC

content would be 0.01% by weight. More specifically, the

preparation was made such that the amount of the sugars to be

added was subtracted by the corresponding amount of the added

HPMC with respect to the ratios of the raw materials shown in

21 En.translation of PCT/JP2018/047089 as filed

Table 1 described above.

[0050]

Subsequently, 1.7 L of the soft ice cream mix of Example 1 was

put into a frozen dessert production apparatus (freezer NA6462WE,

produced by Nissei Co., Ltd.). One hour after the start of freezing,

approximately 110 g (approximately 140 ml) of soft ice cream was

taken out and served in a cone cup (No. 15 cone, produced by Nissei

Co., Ltd.) by twisting upward the soft ice cream three and a half

turns to produce the soft ice cream of the lacto-ice standard of

Example 1.

[0051]

[Examples 2-6]

Soft ice creams of Examples 2-6 were produced in the same

manner as in Example 1 except that the component materials of the

soft ice cream mix bases were blended with the HPMC so that the

HPMC content would be 0.03% by weight, 0.05% by weight, 0.10%

by weight, 0.30% by weight and 0.50% by weight, respectively.

[0052]

[Comparative Example 1]

A soft ice cream of Comparative Example 1 was produced in the

same manner as Example 1 except that no HPMC was included.

[0053]

Holding times were measured for soft ice creams of Examples 1

6 and Comparative Example 1 by the following measurement

method, and the texture thereof, etc. were evaluated.

22 En.translation of PCT/JP2018/047089 as filed

[Measurement of Holding Time]

The soft ice creams produced in Examples 1-6 and Comparative

Example 1 were put in an incubator ("IC101W" manufactured by

Yamato Scientific Co., Ltd.) maintained at 350 C having circulated

air inside by a compact fan ("BSOTOS08WH" manufactured by

BUFFALO INC.), and the cone cup was supported in an upright

position with a cup holder on a plate in the incubator. The door

was closed so that external air would not enter, and the soft ice

cream was observed as it melted and fell. In doing so, the time

from when the soft ice cream was put in the incubator to when the

soft ice cream on the cone cup melted and fell onto the plate was

measured. Eight times of measurements were performed, and the

measurement results were averaged to obtain a holding time.

[0054]

[Evaluation of Texture]

The soft ice creams of Examples 1-6 and Comparative Example

1 were eaten, and the quality of the soft ice creams in terms of

texture, mouth feel (viscosity) and flavor was studied. The results

are shown in Table 3. The basis for evaluation is as follows:

A...good

B...little slimy and poor texture

[0055]

The measurement results of the holding times and the

evaluation results of the texture, etc. are shown in Table 2 below

and FIG. 2. The horizontal axis of the graph in FIG. 2 represents

23 En.translation of PCT/JP2018/047089 as filed

the HPMC content (wt%) while the vertical axis thereof represents

the holding time (in seconds).

[0056]

[Table 2] Table 2 Example Example Example Example Example Example Comparative 1 2 3 4 5 6 Example1 NE-100 0.01% 0.03% 0.05% 0.10% 0.30% 0.50% 0% Holding time 03'30" 09'39" 12'54" 15'44" 17'48" 21'04" 03'12" Standard 00'30" 04'17 02'51" 03'58" 02'08" 01'52" 00'54" deviation Evaluation result of A A A A A B A texture, etc.

[0057]

Table 2 and FIG. 2 show that Examples 1-6 containing the

HPMC are improved in holding times as compared to Comparative

Example 1 not containing HPMC. In the case of the HPMC

content of 0.5% by weight, a little slimy and a poor texture were

obtained. It is preferable that the HPMC content is from 0.01% by

weight to 0.50% by weight. The lower limit of the HPMC content is

more preferably 0.02% by weight, while the upper limit of the

HPMC content is preferably 0.40% by weight, more preferably

0.30% by weight, or even more preferably 0.25% by weight.

[0058]

(2) Relation between Holding Time and Substitution Degree of

Methoxy Group and Substitution Degree of Hydroxypropoxyl Group

of HPMC

The relation between the substitution degree of methoxy group

and the substitution degree of hydroxypropoxyl group of HPMC and

24 En.translation of PCT/JP2018/047089 as filed

the holding time was studied.

[Examples 7 and 8]

Soft ice creams of Examples 7 and 8 were produced in the same

manner as in Example 4 except that as the HPMC, METOLOSE

"SE-50" and "SFE-400" (commercially available from Shin-Etsu

Chemical Co., Ltd.) were used. The HPMC content was 0.10% by

weight.

[0059]

[Comparative Example 2]

A soft ice cream of Comparative Example 2 was produced in the

same manner as in Example 4 except that methylcellulose ("MCE

100" commercially available from Shin-Etsu Chemical Co., Ltd.)

was used in place of the HPMC.

[0060]

The specifications of the products "NE-100," "SE-50," "SFE-400"

and "MCE-100" as well as "NE-4000" to be described later and the

measured values are shown in Tables 3 and 4.

[0061]

[Table 3]

25 En.translation of PCT/JP2018/047089 as filed

Table 3 Substitutiondegree _ 2% viscosity Gelatification Methoxy Hydroxypropoxyl (mm 2/s) temperature group group NE-100 19-24% 4-12% 80-120 70-90°C SE-50 28-30% 7-12% 40-60 55-75°C SFE-400 27-30% 4-7.5% 280-560 60-75°C MCE-100 25-33% - 80-120 50-55°C NE-4000 19-24% 4-12% 2800-5600 70-90°C

[0062]

[Table 4]

Table 4 Substitution degree 2% viscosity Methoxy Hydroxypropoxyl (MM2/s) group group NE-100 22.50% 8.60% 114 SE-50 28.60% 8.50% 47.9 SFE-400 27.90% 6.00% 408 MCE-100 29.40% - 102 NE-4000 22.90% 9.50% 5210

[0063]

The holding times were measured for Examples 4, 7 and 8 and

Comparative Example 2. The results are shown in Table 5 below

and FIG. 3. In FIG. 3, the vertical axis represents the holding time

in minutes and seconds.

[0064]

[Table 5]

26 En.translation of PCT/JP2018/047089 as filed

Table 5

Example 7 Example 8 Comparative Example 4

Holding time 13'11" 18'43" 19'35" 08'24" Standard deviation 02'25" 02'24" 01'58" 04'03"

[0065]

Table 5 and FIG. 3 show that Examples 4, 7 and 8 were

improved in holding times as compared to Comparative Example 2

having methylcellulose only containing methoxy group, not

containing hydroxypropoxyl group. Comparison between

Examples 4 and 7 shows that a longer holding time was obtained in

Example 7 that contains the HPMC having a high degree of

substitution of methoxy group if they are substantially the same in

the substitution degree of hydroxypropoxyl group.

[0066]

(3) Relation between Viscosity of HPMC and Holding Time

The relation between an HPMC content and the holding time

was studied.

[Example 9]

A soft ice cream of Example 9 was produced in the same

manner as in Example 4 except that METOLOSE "NE-4000"

(commercially available from Shin-Etsu Chemical Co., Ltd.) was

usedastheHPMC. The HPMC content was 0.10% by weight.

The holding times for Examples 4 and 9 were measured. The

results are shown in Table 6 below and FIG. 4. In FIG. 4, the

vertical axis represents the holding time in minutes and seconds.

[0067]

27 En.translation of PCT/JP2018/047089 as filed

[Table 6] Table 6 Example 4 Example 9 Holding time 12'07" 13'06" Standard deviation 02'52" 04'58"

[0068]

Table 6 and FIG. 4 show that Example 9 having high viscosity

in the HPMC has a longer holding time as compared to Example 4.

[0069] (4) Relation between the Number of Heat Sterilization Processes of

HPMC by Frozen Dessert Production Apparatus and Holding Time

The relation between the number of heat sterilization processes

of HPMC by the frozen dessert production apparatus and the

holding time was studied. For the soft ice cream of Example 4

having an HPMC content of 0.10% by weight, holding times were

measured when zero times of the sterilization processes, one time of

the sterilization process, and seven times of the sterilization

processes were performed. The results are shown in Table 7 below

and FIG. 5. In FIG. 5, the vertical axis represents the holding time

in minutes and seconds.

[0070]

[Table 7]

28 En.translation of PCT/JP2018/047089 as filed

Table 7 Number of sterilization processes by frozen dessert 0 time 1 time 7 times production apparatus Holding time 12'07" 13'06" 06'59" Standard deviation 02'52' 04'58" 03'29"

[0071]

Table 7 and FIG. 5 show that while the holding time is

shortened as the number of sterilization processes increases, a

holding time long enough to eat can be obtained even in the case of

seven times of sterilization processes.

[0072]

2. Soft Ice Cream of Ice Cream Standard

(1) Relation between HPMC Content and Holding Time

The relation between the HPMC content and the holding time

was studied. The compositions of a soft ice cream mix base of the

ice cream standard are as follows.

[Soft Ice Cream Mix Base of Ice Cream Standard]

Sugars, dairy products, emulsifiers, stabilizers and other

components such as water were used as raw materials to prepare a

soft ice cream mix base of the ice cream standard in Comparative

Example 3 to be described below at the ratios of the raw materials

shown in Table 8. Sugar, etc. were used as the sugars, butter and

skim milk powder were used as the dairy products, cellulose, casein

Na and thickening polysaccharides were used as the stabilizers, and

a caroten pigment, etc. were used as the other components.

29 En.translation of PCT/JP2018/047089 as filed

[0073]

[Table 8]

Table 8 Component % by weight Sugar 13.2 Dairy product 20.0 Emulsifier 0.7 Stabilizer 0.4 Other component 0.1 Water 65.6 Sum 100.0 Milk fat content 8.0 Milk solid content 18.1

[0074]

[Example 10]

As the HPMC, METOLOSE "NE-100" commercially available

from Shin-Etsu Chemical Co., Ltd. was used. A soft ice cream mix

of the ice cream standard in Example 10 was prepared by mixing

the component material of the soft ice cream mix base of the ice

cream standard described above with the HPMC so that the HPMC

content would be 0.03% by weight. In the same manner as

Example 1, the soft ice cream of the ice cream standard in Example

was thus produced. More specifically, the preparation was

made such that the amount of the sugars to be added was

subtracted by the corresponding amount of the added HPMC with

respect to the ratios of the raw materials shown in Table 8

described above.

30 En.translation of PCT/JP2018/047089 as filed

[0075]

[Examples 11 and 12]

Soft ice creams of Examples 11 and 12 were produced in the

same manner as in Example 10 except that the component

materials of the soft ice cream mix base were mixed with the HPMC

so that the HPMC content would be 0.10% by weight and 0.50% by

weight, respectively.

[0076]

[Comparative Example 3]

A soft ice cream of Comparative Example 3 was produced in the

same manner as Example 10 except that no HPMC was included.

In the same manner as Example 1, the time periods until the

soft ice creams of Example 10-12 and Comparative Example 3 start

to melt and fall were measured. The results are shown in Table 9

below and FIG. 6. In FIG. 6, the horizontal axis of the graph

represents the HPMC content (wt%) while the vertical axis thereof

represents the holding time (in seconds).

[0077]

[Table 9]

Table 9

Example 11 Example 12 Comparative Example 10

NE-100 0.03% 0.10% 0.50% 0.00% Holding time 02'08" 02'53" 04'31" 02'06" Standard deviation 00'22" 00'26" 00'49" 00'18"

[0078]

Table 9 and FIG. 6 show that Examples 10-12 containing the

31 En.translation of PCT/JP2018/047089 as filed

HPMC are improved in the holding times as compared to

Comparative Example 3 not containing HPMC. It is preferable

that the HPMC content is from 0.03% by weight to 0.50% by weight.

The lower limit of the HPMC content is preferably 0.05% by weight,

while the upper limit of the HPMC content is preferably 0.40% by

weight, more preferably 0.30% by weight, and even more preferably

0.25% by weight.

[0079]

(2) Relation between Holding Time and Substitution Degree of

Methoxy Group and Substitution Degree of Hydroxypropoxyl Group

of HPMC

The relation between the substitution degree of methoxy group

and the substitution degree of hydroxypropoxyl group of HPMC and

the holding time was studied.

[Examples 13 and 14]

Soft ice creams of Examples 13 and 14 were produced in the

same manner as in Example 11 except that METOLOSE "SE-50"

and "SFE-400" (commercially available from Shin-Etsu Chemical

Co., Ltd.) were used as the HPMC. The HPMC content was 0.10%

by weight.

[0080]

[Comparative Example 4]

A soft ice cream of Comparative Example 4 was produced in the

same manner as in Example 11 except that methylcellulose ("MCE

100" commercially available from Shin-Etsu Chemical Co., Ltd.)

32 En.translation of PCT/JP2018/047089 as filed

was used in place of HPMC.

[0081]

The holding times were measured for Examples 11, 13, 14 and

Comparative Examples 3 and 4. The results are shown in Table 10

below and FIG. 7. In FIG. 7, the vertical axis represents the

holding time in minutes and seconds.

[0082]

[Table 10]

Table 10 Example Example Example Comparative Comparative 11 13 14 Example 4 Example 3 Holding time 02'53" 12'27" 04'07" 02'36" 02'06" Standard 00'26" 02'02" 01'12" 00'36" 00'18" deviation

[0083] Table 10 and FIG. 7 show that Examples 11, 13, 14 and

Comparative Example 4 are improved in the holding times as

compared to Comparative Example 3 not containing HPMC.

Examples 11, 13 and 14 are improved in the holding times as

compared to Comparative Example 4 having methylcellulose only

containing methoxy group, not containing hydroxypropoxyl group.

Comparison between Examples 11 and 13 shows that a longer

holding time was obtained in Example 13 that contains the HPMC

having a high degree of substitution of methoxy group if they are

substantially the same in the substitution degree of

hydroxypropoxyl group. Comparison between Examples 13 and 14

shows that a longer holding time was obtained in Example 13 that

33 En.translation of PCT/JP2018/047089 as filed

contains the HPMC having a high degree of substitution of

hydroxypropoxyl group if they are substantially the same in the

substitution degree of methoxy group.

[0084]

3. Hard Ice Cream of Ice Cream Standard

(1) Relation between HPMC Content and Holding Time

The relation between a HPMC content and the holding time

was studied.

[Example 15]

A hard ice cream mix (ice cream standard) of Example 15 was

prepared by mixing the component material of the mix base (ice

cream standard) shown in Table 8 with METOLOSE "SE-50"

commercially available from Shin-Etsu Chemical Co., Ltd. used as

HPMC so that the HPMC content would be 0.10% by weight.

Subsequently, the hard ice cream mix of Example 15 was put in

a frozen dessert production apparatus (freezer NA6462WE,

produced by Nissei Co., Ltd.) and frozen. Approximately 110g

(approximately 140 ml) of the ice cream was taken out and served in

a cone cup (No. 15 cone, produced by Nissei Co., Ltd.) by twisting

upward the ice cream three and a half turns, and then soon put in a

freezer at -200 C. The ice cream was left in the freezer for 24 hours

or longer to be hardened. Thus, the hard ice cream (ice cream

standard) of Example 15 was produced. The product temperature

after the hardening was approximately -20C.

[0085]

34 En.translation of PCT/JP2018/047089 as filed

[Comparative Example 5]

A soft ice cream of Comparative Example 5 was produced in the

same manner as Example 15 except that no HPMC was included.

In the same manner as Example 1, the holding times were

measured for the hard ice creams of Example 15 and Comparative

Example 5. The results are shown in Table 11 below and FIG. 8.

In FIG. 8, the vertical axis represents the holding time in minutes

and seconds.

[0086]

[Table 11]

Table 11

Example 15 Comparative Example 5 Holding time 28'28" 07'15" Standard deviation 02'21" 00'49"

[0087]

Table 11 and FIG. 8 show that Example 15 containing the

HPMC is improved in the holding times as compared to

Comparative Example 5 not containing HPMC.

[0088]

4. Relation between Amount of Fat in Soft Ice Cream Mix and

Holding Time

Holding times were measured by varying the amounts of fat in

the soft ice cream mix base shown in Table 1.

[Comparative Example 6]

A soft ice cream of Comparative Example 6 was produced in the

35 En.translation of PCT/JP2018/047089 as filed

same manner as Example 1 except that the amount of fat in the soft

ice cream mix base is 0% by weight and no HPMC was included.

Note that the preparation was made such that the amount of sugars

to be added was added by the corresponding amount of 0% by

weight of the fat amount with respect to the ratios of the raw

materials shown in Table 1 described above.

[Comparative Example 7]

A Soft ice cream of Comparative Example 7 was produced in

the same manner as in Comparative Example 6 except that

METOLOSE "NE-100" commercially available from Shin-Etsu

Chemical Co., Ltd. was used as the HPMC, and that the HPMC

content was 0.10% by weight. Note that the preparation was made

such that the amount of the sugars to be added was subtracted by

the corresponding amount of the added HPMC with respect to the

ratios of the raw materials shown in Table 6 described above.

[0089]

[Comparative Example 8]

A soft ice cream of Comparative Example 8 was produced in the

same manner as Comparative Example 6 except that the amount of

fat in the soft ice cream mix base was 3.0% by weight.

[Example 16]

A soft ice cream of Example 16 was produced in the same

manner as Comparative Example 8 except that the HPMC content

is 0.10% by weight.

[0090]

36 En.translation of PCT/JP2018/047089 as filed

A comparative example in which the amount of fat in the soft

ice cream mix base was 6.0% by weight and no HPMC was included

corresponds to Comparative Example 1, while an example in which

the amount of fat in the soft ice cream mix base was 6.0% by weight

and the HPMC content was 0.10% by weight corresponds to

Example 4.

[0091]

[Comparative Example 9]

A soft ice cream of Comparative Example 9 was produced in the

same manner as Comparative Example 6 except that the amount of

fat in the soft ice cream mix base was 9.0% by weight.

[Example 17]

A soft ice cream of Example 17 was produced in the same

manner as Comparative Example 10 except that the HPMC content

was 0.10% by weight.

[0092]

[Comparative Example 10]

A soft ice cream of Comparative Example 10 was produced in

the same manner as Comparative Example 6 except that the

amount of fat in the soft ice cream mix base is 15.0% by weight.

[Example 18]

A soft ice cream of Example 18 was produced in the same

manner as Comparative Example 11 except that the HPMC content

was 0.10% by weight.

[0093]

37 En.translation of PCT/JP2018/047089 as filed

Similarly to Example 1, the holding times of the soft ice cream

were measured for Examples 4 and 16-18, and Comparative

Example 1 and 6-10. The results are shown in Table 12 below, and

FIGs. 9 and 10. In FIG. 9, the horizontal axis represents the fat

content (wt%) while the vertical axis represents the holding time

(seconds). FIG. 9 shows the results of Comparative Example 7 and

Examples 4 and 16-18. FIG. 10 is a graph showing the holding

times of the soft ice creams in Examples 4 and 16-18, and

Comparative Examples 1 and 6-10. In FIG. 10, the horizontal axis

represents the fat content (wt%) while the vertical axis represents

the holding time (minutes and seconds).

[0094]

[Table 12]

38 Entranslation of PCT/JP2018/047089 as filed

00

fri Cl

0. > Eo C)',C

r- 0

Q P 00

00

QC)

cc c LO

00C

cn C)

005

Aal 2 I.9adFG 0so htHM nlso

impove te~C hodnr iei h a oteti qa oooeta

39 En.translation of PCT/JP2018/047089 as filed

3% by weight. The lower limit of the fat content is preferably 4%

by weight, more preferably 5% by weight.

[0096]

It is confirmed that an ice cream mix base having an HPMC

content of 0.01% by weight to 0.50% by weight can favorably extend

the holding time while the pleasant viscosity, flavor and texture are

maintained. An extended holding time can be obtained if the fat

content is from 3% by weight to 15% by weight.

[0097]

It is to be understood that the embodiments disclosed here is

illustrative in all respects and not restrictive. The scope of the

present invention is defined by the appended claims, and all

changes that fall within the meanings and the bounds of the claims,

or equivalence of such meanings and bounds are intended to be

embraced by the claims.

Claims

40 En.translation of PCT/JP2018/047089 as filed CLAIMS

1. A frozen dessert containing hydroxypropyl methylcellulose.

2. The frozen dessert according to claim 1, wherein a fat content

is 3% by weight or more.

3. The frozen dessert according to claim 1 or 2, wherein a time

period from when the frozen dessert is put in an incubator

maintained at 35°C and having circulated air inside to when the

frozen dessert melts and falls is 130 seconds or more.

4. The frozen dessert according to any one of claims 1 to 3,

wherein a substitution degree of a methoxy group of the

hydroxypropyl methylcellulose is from 19% to 30%, and a

substitution degree of a hydroxypropoxyl group of the

hydroxypropyl methylcellulose is from 4% to 12%.

5. The frozen dessert according to any one of claims 1 to 4,

wherein a content of the hydroxypropyl methylcellulose is from

0.01% by weight to 0.5% by weight.

6. A soft ice cream containing hydroxypropyl methylcellulose

and produced without undergoing a hardening step.

7. A frozen dessert raw material containing hydroxypropyl

41 En.translation of PCT/JP2018/047089 as filed

methylcellulose.

8. A production method for a frozen dessert using the frozen

dessert raw material according to claim 7.