CN113573593A - Ice cream rich in protein - Google Patents
Ice cream rich in protein Download PDFInfo
- Publication number
- CN113573593A CN113573593A CN201980094052.0A CN201980094052A CN113573593A CN 113573593 A CN113573593 A CN 113573593A CN 201980094052 A CN201980094052 A CN 201980094052A CN 113573593 A CN113573593 A CN 113573593A
- Authority
- CN
- China
- Prior art keywords
- protein
- ice cream
- lipid
- milk
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The purpose of the present invention is to enable ingestion while enjoying "proteins" that should be ingested in order to increase muscle mass. The invention provides an ice cream or a dessert which is rich in protein and comprises 15.0-20.0 wt% of protein, about 5.0-10.0 wt% of lipid and 40.0-60.0 wt% of moisture, wherein more than 80 wt% of the lipid is medium-chain fatty acid triglyceride.
Description
Technical Field
The invention relates to an ice cream, in particular to an ice cream containing high-content protein. The invention also relates to a bavaria flavour sweet containing high content of protein.
Background
With the recent increase in health consciousness, the importance of regular exercise has been recognized and the improvement of dietary life has been recognized. Specifically, it is considered that it is important to reduce the intake of carbohydrates, sugars, and fats in the case of taking proteins (often referred to as "proteins") while exercising in order to increase the muscle mass and in order to prevent obesity.
Reducing the calorie intake for the purpose of slimming is often referred to as "weight loss", and in particular, in young women and people who are indicated to be in an obese state with a high risk of lifestyle-related diseases, sweet food diets are often restricted for weight loss.
On the other hand, in the case where it is desired to increase the muscle mass, the "protein" in powder form is dispersed (shaken) in water or the like and then drunk. In the case of large-volume ingestion, it is often contained directly in the mouth in powder form and swallowed with a small amount of water.
Disclosure of Invention
Problems to be solved by the invention
Various flavoured "proteins" are sold, but the reason for their ingestion is considered to be a method for rapidly increasing muscle mass, compared to good taste, and therefore is completely different from "enjoyably eating (drinking)" which is an important aspect of diet.
As mentioned above, reduction of calories in food for health and beauty, and ingestion of so-called "protein" as a result of which the pleasure of diet is reduced, thus resulting in a failure to sustain such efforts.
Therefore, the present invention has been made to solve the problem that "protein" to be taken in order to increase muscle mass can be taken while enjoying it.
On the other hand, in the case of the ice cream which is commercially available in the past, for example, a cup shape having a volume of 130 to 140ml per cup, the protein mass per cup is usually 5g or less, and the saccharide mass is in the range of 15 to 30 g. From the above-mentioned background, it is known that even people who aim to lose weight or people who desire to increase muscle mass are food products which are not desired to be eaten on a daily basis.
Technical scheme for solving problems
In view of the above, the present inventors have studied to provide ice cream as a suitable food for ingestion of protein, which is often avoided by people who aim to lose weight and people who wish to increase muscle mass.
As a result, ice cream having a protein content significantly higher than that of conventional ice cream, suitable hardness, and excellent taste and texture can be obtained by a specific compounding composition. Further, they have found that a product having the same compounding composition can be provided as a Bavaria-like dessert in a refrigerated state in which the product is thawed after freezing (freezing), and have completed the present invention.
Namely, the present invention provides the following:
1. an ice cream rich in protein, comprising 15.0-20.0 wt% of protein, 5.0-10.0 wt% of lipid, and 40.0-60.0 wt% of water, wherein 80 wt% or more of the lipid is medium-chain fatty acid triglyceride.
2. The ice cream according to the above item 1, wherein the sugar is contained in an amount of 3.0 to 7.0% by weight.
3. The ice cream according to the above 1 or 2, wherein the medium-chain fatty acid triglyceride is derived from coconut oil.
4. The ice cream according to any one of the above 1 to 3, wherein the protein is milk protein.
5. The ice cream according to the 4, wherein the milk protein is derived from concentrated skim milk and whey powder, and the ratio of the concentrated skim milk to the whey powder is 1: 1-3: 1 (weight ratio).
6. The ice cream according to any one of the preceding claims 1 to 5, which does not contain a gelling agent.
7. The ice cream according to any one of the above 1 to 6, wherein 90% by weight or more of the milk solids are protein.
8. A dessert which is a Bavaria flavor dessert comprising 15.0 to 20.0% by weight of protein, 5.0 to 10.0% by weight of lipid, and 40.0 to 60.0% by weight of water, wherein 80% by weight or more of the lipid is a medium-chain fatty acid triglyceride.
9. A protein-rich food for increasing muscle mass comprises 15.0-20.0 wt% of protein, 5.0-10.0 wt% of lipid, and 40.0-60.0 wt% of water, wherein the lipid contains medium chain fatty acid triglyceride in an amount of 80 wt% or more.
The present specification includes the disclosure of japanese patent application No. 2019-050247 as the basis of the priority of the present application.
Effects of the invention
According to the present invention, it is possible to provide an ice cream or bavaria flavour dessert which is consumed while enjoying the "protein" which is conventionally ingested directly or dispersed in water. The ice cream or dessert of the present invention is an excellent food which can be enjoyed not only by people who aim to increase muscle mass but also by women and obese people who are often avoided by taking high calorie food, and by the elderly and children who need to take high nutritional value food.
Detailed Description
Ice cream is a dessert prepared by stirring milk or the like as a raw material while cooling to prepare a creamy state and freezing the creamy state, and in japan, ice cream having the highest milk solid content and milk fat content is broadly referred to as "ice cream" in combination with 4 types of ice milk, non-creamy ice cream, and ice confection.
In accordance with "province (province) に Seki する, such as the size of the medicament for imparting a desired medicament such as the size of the medicament for prescribed birth of japan (province) (province) of milk and milk products, etc.)", the ice cream is classified into ice cream containing 15.0 wt% or more of milk solid matter (among them, 8.0 wt% or more of milk fat component), ice milk containing 10.0 wt% or more of milk solid matter (among them, 3.0 wt% or more of milk fat component), ice milk containing 3.0 wt% or more of milk solid matter, and ice cream other than the milk cream. The "milk solids" refers to a portion from which moisture is removed from milk, and is composed of a milk fat component and non-fat milk solids. The skim milk solids contain, in addition to protein, carbohydrates, minerals, and vitamins.
Ice cream is generally produced from milk, dairy products, egg yolk, sugar, fats and oils, flavor materials, emulsifiers, stabilizers, flavors, and the like as raw materials.
On the other hand, bavaria generally refers to a dessert which is obtained by heating milk/egg yolk/granulated sugar together, adding gelatin, adding raw milk oil or the like, and cooling to solidify.
The invention provides an ice cream which is rich in protein and contains 15.0-20.0 wt% of protein, 5.0-10.0 wt% of lipid and 40.0-60.0 wt% of water, wherein more than 80 wt% of the lipid is medium-chain fatty acid triglyceride. Preferably, the ice cream of the present invention contains protein in a range of 15.0 to 19.0 wt%, lipid in a range of 5.0 to 9.0 wt%, and water in a range of 43.0 to 55.0 wt%. For example, in the case where one product is 140ml of cup-shaped ice cream, each of the products contains 19.0 to 21.0% by weight of protein, 7.0 to 10.0% by weight of lipid, and about 53.0% by weight of water, and satisfies the requirements of taste, texture, and nutrition, and is particularly preferable.
The present invention also provides a dessert which is a savory dessert rich in protein and which contains 15.0 to 20.0 wt% of protein, 5.0 to 10.0 wt% of lipid, and 40.0 to 60.0 wt% of water, wherein 80 wt% or more of the lipid is a medium-chain fatty acid triglyceride. Preferably, the bavaria flavour dessert of the present invention comprises 15.0 to 19.0 wt.% protein, 5.0 to 9.0 wt.% lipid, and 43.0 to 55.0 wt.% moisture.
The medium-chain fatty acid triglyceride is an oil which contains a medium-chain fatty acid having 8 to 10 carbon atoms as a fatty acid and is liquid at room temperature. Therefore, the milk solids content of the protein-rich ice cream of the present invention may be 15.0 wt% or more, and the milk fat content as the milk solids content is low, and corresponds to "non-cream ice cream" according to the above definition. However, for convenience, the object of the present invention is referred to as "ice cream" in the present specification. More than 90% by weight of the milk solids of the protein-enriched ice cream of the invention may be protein.
In the present invention, the protein may be any of milk protein, soybean protein, wheat protein, egg protein, and the like, and is not particularly limited, but milk protein is preferably used because flavor as ice cream is easily obtained.
For compounding milk protein, milk and dairy products generally used as main materials of ice cream may be used, for example, whipped cream, butter, whole milk powder, condensed skim milk, skim milk powder, whey (whey). Although not particularly limited, concentrated skim milk, skim milk powder, whey are preferably used, and whey powder is preferably used as the whey.
In the case of using skim milk powder as a raw material, it is necessary to add a larger amount of moisture than concentrated skim milk to obtain suitable taste and mouthfeel. For example, a 200ml preparation may be required when using skim milk powder, as opposed to using concentrated skim milk, which can achieve a protein mass of 20g in a 140ml preparation. This is because the amount of one-time intake of ice cream is relatively large, and therefore it is more preferable to use concentrated skim milk to reduce the total amount of the product. In addition, the protein contained in whey is highly absorbable, and whey powder may be a suitable raw material in view of the object of the present invention.
Therefore, concentrated skim milk and whey powder are particularly preferably used as a raw material for milk protein. When the concentrated skim milk and the whey powder are used in combination, the ratio of the concentrated skim milk to the whey powder is preferably in the range of 1:1 to 3:1 (weight ratio).
On the other hand, the hardness of ice cream is affected by the overrun (air content). In the generally softer ice cream, the overrun is 60.0% to 80.0% by volume, which is achieved by mixing the raw materials in such a way that air is mixed in at the time of manufacture.
The ice cream of the present invention preferably has an overrun of 15.0 to 20.0 vol% based on the compounding composition thereof, and the overrun may be adjusted depending on the production conditions as described above, and is not particularly limited.
The protein content in the ice cream of the present invention may be in the range of 15.0 to 20.0% by weight for the purpose of achieving intake for increasing muscle mass and taste as ice cream and preferably an overrun (air content) of 15.0 to 20.0% by volume.
In the present invention, the lipid is not particularly limited, and milk lipids, cocoa butter, cocoa mass, shortening, margarine, olive oil, soybean oil, safflower oil, sunflower oil, corn oil, coconut oil, and the like, which are generally used in the production of ice cream, can be preferably used.
However, the present invention is characterized in that a part or all of the milk lipids used as lipids in conventional ice cream are replaced with the medium-chain fatty acid triglycerides. Specifically, 80% by weight or more, preferably 90% by weight or more of the lipid contained in the ice cream is medium-chain fatty acid triglyceride. In a particular embodiment, 100% by weight of the lipid is medium chain fatty acid triglycerides. This was found to be necessary to achieve optimum hardness and taste as ice cream while compounding large amounts of protein.
The medium-chain fatty acid triglyceride is not particularly limited, but one derived from coconut oil can be used. As the medium-chain fatty acid triglyceride derived from coconut oil, for example, "MCT oil" sold by riqing oirityou group co. MCT oil is purified from coconut oil, and 100% of its fatty acids are medium-chain fatty acids, and is considered to have an excellent slimming effect because of its rapid absorption and decomposition in the body.
The content of the saccharides in the ice cream of the present invention may vary depending on the application, and is not particularly limited, but for example, when it is desired to increase the muscle mass while suppressing the calorie, it is preferable to contain the saccharides in a range of 3.0 to 7.0 wt%. In the case where suppression of calorie is not desired, the amount of the saccharide mixture may be more.
Examples of sugars that can be blended in the ice cream of the present invention include: monosaccharides such as glucose, galactose, and fructose; disaccharides such as maltose, sucrose (granulated sugar), and lactose; oligosaccharides; polysaccharides such as dextrin; sugar alcohols such as erythritol, sorbitol, and mannitol; corn syrup, honey, etc. In addition, natural sweeteners and artificial sweeteners may be used as well, and for example, stevioside, Lo Han Guo extract, aspartame, sucralose, acesulfame-K, thaumatin, glycyrrhizin and the like may be suitably used. Here, it is known that the momordica grosvenori extract is hardly absorbed into the body, and thus it is applicable to the present invention. As a commercially available saccharide containing the lo han guo extract, "Lakanto S" which is a mixture of a lo han guo concentrated extract and erythritol sold by SARAYA corporation can be suitably used, but is not particularly limited.
As described above, what kind of saccharide should be blended may vary depending on the intended use, and for example, when the object is to suppress calorie, an artificial sweetener is preferably used for 90% or more of the saccharide, or an artificial sweetener may be used for 100% of the saccharide. In the case where suppression of calories is not desired, or where high calories are desired, saccharides can be selected that are excellent in digestion and absorption.
The ice cream of the present invention is characterized by containing water in a range of 40.0 to 60.0 wt%, preferably 43.0 to 55.0 wt%. The mixing amount is obtained in the research of improving the protein content and simultaneously enabling the taste and the hardness to be suitable. By using concentrated skim milk as the protein material, the same degree of moisture content as that of conventional ice cream, i.e., 50.0 to 60.0 wt% can be blended. Thus, the protein content is increased and the taste and mouthfeel are improved.
In addition to the above ingredients, the ice cream of the present invention may be compounded with an emulsifier, a stabilizer, a gelling agent, a flavor, a coloring agent, and the like, as needed.
As the emulsifier, for example, a commonly used emulsifier such as an organic acid monoglyceride, a glycerin fatty acid ester, a sucrose fatty acid ester, a sorbitan fatty acid ester, or the like is suitably used.
As the stabilizer, emulsion stabilizers, thickeners, gelling agents, and the like can be used, and as the thickener, locust bean gum, guar gum, carrageenan, tamarind gum, xanthan gum, and the like can be used, for example.
However, the ice cream of the present invention can maintain the shape of bavaria even at room temperature by mixing the protein, lipid and water in the above-mentioned mixing amounts, and therefore it is not necessary to compound a gelling agent.
The ice cream of the present invention can have a rich flavor by combining a high content of protein and medium-chain fatty acid triglyceride.
In addition to the above ingredients, the ice cream of the present invention may be mixed with solid materials such as nuts, chocolate tablets, and meats. Furthermore, ice cream with more than 2 compositions can be made into a product with more than two layers of multilayer structure and different colors, and the ice cream is mixed into a marble shape.
The ice cream of the present invention may also be provided by filling a container such as a cup, and may also be made in the form of a stick of ice, a bite-size ice, or the like.
The ice cream of the present invention can be produced by a usual method for producing an ice cream by mixing and dissolving raw materials, heat sterilizing, filtering, homogenizing, cooling, aging, freezing, and filling, and the ice cream of the present invention can be produced by those skilled in the art according to the description of the present specification.
The present inventors have made various studies on the blending ratio of ice cream containing a large amount of the above-mentioned protein, and as a result, have found that the obtained ice cream has a bavaria-like appearance and texture even when thawed.
Accordingly, the present invention also provides a dessert which is a bavaria flavor dessert containing protein in an amount of 15.0 to 20.0 wt%, lipid in an amount of 5.0 to 10.0 wt%, and moisture in an amount of 40.0 to 60.0 wt%, wherein 80 wt% or more of the lipid is a medium-chain fatty acid triglyceride.
The bavaria flavour dessert of the present invention can be produced by using the raw materials in the same blending ratio as the ice cream of the present invention, and thawing the raw materials after producing the ice cream. As described above, although bavaria is usually solidified with gelatin, the bavaria flavor dessert of the present invention does not require the use of a gelling agent such as gelatin. The person skilled in the art can produce the savory dessert of bavaria of the present invention based on the description of the present specification.
The present invention also provides a protein-rich food for increasing muscle mass, which contains 15.0 to 20.0 wt% of protein, 5.0 to 10.0 wt% of lipid, and 40.0 to 60.0 wt% of water, wherein 80 wt% or more of the lipid is medium-chain fatty acid triglyceride. As mentioned above, the food product of the invention may be provided as an ice cream or a Bavaria flavour dessert.
In professional athletes, for example, it is considered that if men weigh 75kg, the preferred amount of protein to be taken is 35 to 40g per time. As described above, the ice cream or bavaria flavor dessert of the present invention contains 20g or more of protein per product that can be consumed at one time, and thus in the case of men as described above, 2 products are consumed, whereas in the case of women or athletes of smaller stature, 1 product is consumed), whereby the desired protein amount can be easily and simply ingested.
Examples
The present invention will be described in detail below with reference to examples, which do not limit the scope of the present invention.
[ example 1]
A matcha ice cream was made having the composition of table 1 below.
[ Table 1]
| Mixing and blending | Dosage (g) |
| Concentrated skim milk | 22.00 |
| Whey powder | 17.00 |
| MCT oil* | 6.00 |
| Green tea powder | 2.00 |
| Lakanto S** | 0.07 |
| Fragrance | 0.07 |
| Emulsion stabilizer | 0.30 |
| Water (W) | 52.56 |
| Total up to | 100.00 |
*: manufactured by Niqing Ouliyou group corporation
**: manufactured by SARAYA corporation
(production method)
1. The compounded raw materials were weighed, mixed and dissolved, and then heat-sterilized at 80 ℃ for 15 minutes.
2. Filtration was performed through a 50 mesh filter and then homogenization was performed with a homogenizer.
3. The mixture is rapidly cooled at 4-8 ℃ and then aged at 3-6 ℃ for half a day to 1 day.
4. After freezing in a refrigerator with an appropriate expansion ratio, the resulting mixture was filled into a cup-shaped container having a capacity of 140ml and stored in a freezer.
The composition of the nutritional ingredients of each cup (140ml) of the resulting matcha ice cream is shown in table 2 below.
[ Table 2]
| (Energy) | 187kcal |
| Protein | 20.5g |
| Lipid | 8.8g |
| Saccharides and their use as anti-inflammatory agents | 5.3g |
| Sodium salt | 82mg |
| Equivalent of salt | 0.18g |
As shown in table 2, the obtained matcha ice cream had a protein mass of 20g or more and a carbohydrate of less than 6g per product. The contents of protein, lipid and saccharide were 17.2 wt%, 7.4 wt% and 4.5 wt%, respectively, in terms of compounding ratio.
The result of the sensory evaluation of eating the matcha ice cream is as follows: has the same mellow taste and mouthfeel as the traditional matcha ice cream with high fat content, and basically does not feel the change of taste and smell caused by more protein.
In addition, when the sample was taken out from the refrigerator and left in an atmosphere of 10 ℃ for 6 hours, the sample remained in a Bavarian-like state and was not completely changed into a liquid.
[ example 2]
Matcha bavaria was made according to the composition of table 1 above.
(production method)
1. The compounded raw materials were weighed, mixed and dissolved, and then heat-sterilized at 80 ℃ for 15 minutes.
2. Filtration was performed through a 50 mesh filter and then homogenization was performed with a homogenizer.
3. The mixture was cooled (aged) at 4 to 8 ℃, frozen in a refrigerator with an appropriate expansion ratio, and then filled into a cup-shaped container having a capacity of 140ml for cryopreservation.
4. Then, the mixture is refrigerated and thawed to prepare the bavaria.
Compared with the traditional matcha bavaria, the matcha bavaria contains a remarkable amount of protein, but does not feel the change of taste and smell caused by containing more protein, and has the same taste and mouthfeel as the traditional bavaria.
Industrial applicability of the invention
The protein-rich ice cream and bavaria flavour dessert of the present invention may be expected to increase muscle mass while being ingested as a hobby. Moreover, the protein-rich ice cream and the Bavaria flavor dessert of the present invention are considered to be likely to be too popular among elderly people who are difficult to eat, patients with mental diseases such as depression, and people with poor appetite such as children who suffer from diseases, and are highly likely to be utilized in medical sites and nursing sites.
All publications, patents and patent applications cited in this specification are herein incorporated in their entirety by reference.
Claims (9)
1. An ice cream rich in protein, comprising 15.0-20.0 wt% of protein, 5.0-10.0 wt% of lipid, and 40.0-60.0 wt% of water, wherein 80 wt% or more of the lipid is medium-chain fatty acid triglyceride.
2. The ice cream of claim 1, wherein the carbohydrate is present in an amount ranging from 3.0% to 7.0% by weight.
3. Ice cream according to claim 1 or 2, wherein medium chain fatty acid triglycerides are derived from coconut oil.
4. The ice cream of any one of claims 1 to 3, wherein the protein is a milk protein.
5. The ice cream of claim 4, wherein the milk protein is derived from concentrated skim milk and whey powder, and the ratio of the concentrated skim milk to the whey powder is in the range of 1:1 to 3:1 (by weight).
6. The ice cream according to any one of claims 1 to 5, which is free of gelling agents.
7. The ice cream according to any one of claims 1 to 6, wherein 90% or more by weight of the milk solids are protein.
8. A dessert which is a Bavaria flavor dessert comprising 15.0 to 20.0% by weight of protein, 5.0 to 10.0% by weight of lipid, and 40.0 to 60.0% by weight of water, wherein 80% by weight or more of the lipid is a medium-chain fatty acid triglyceride.
9. A protein-rich food for increasing muscle mass comprises 15.0-20.0 wt% of protein, 5.0-10.0 wt% of lipid, and 40.0-60.0 wt% of water, wherein the lipid contains medium chain fatty acid triglyceride in an amount of 80 wt% or more.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019050247A JP2020150805A (en) | 2019-03-18 | 2019-03-18 | Protein-highly-containing ice cream |
| JP2019-050247 | 2019-03-18 | ||
| PCT/JP2019/015342 WO2020188834A1 (en) | 2019-03-18 | 2019-04-08 | High-protein-content ice cream |
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| Publication Number | Publication Date |
|---|---|
| CN113573593A true CN113573593A (en) | 2021-10-29 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201980094052.0A Pending CN113573593A (en) | 2019-03-18 | 2019-04-08 | Ice cream rich in protein |
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| Country | Link |
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| JP (1) | JP2020150805A (en) |
| CN (1) | CN113573593A (en) |
| WO (1) | WO2020188834A1 (en) |
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| WO2021056063A1 (en) * | 2019-09-23 | 2021-04-01 | Atp Institute Pty Ltd | A food product |
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| JP2009261361A (en) * | 2008-04-28 | 2009-11-12 | Sanei Gen Ffi Inc | Thick liquid food containing vegetable protein |
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| US20170013855A1 (en) * | 2014-02-27 | 2017-01-19 | The Nisshin Oillio Group, Ltd. | Food using soybean powder and method for manufacturing thereof |
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| JP5881784B2 (en) * | 2014-07-17 | 2016-03-09 | 日清オイリオグループ株式会社 | Gel emulsion food |
| JP6854679B2 (en) * | 2017-03-29 | 2021-04-07 | 日清オイリオグループ株式会社 | Freezing confectionery mix and frozen confectionery using it |
| JP7125939B2 (en) * | 2017-07-21 | 2022-08-25 | テルモ株式会社 | package |
| CN108450939A (en) * | 2018-01-30 | 2018-08-28 | 济南富国天瑞科技有限公司 | It is a kind of have effects that delay muscle decaying, strengthen immunity composition |
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2019
- 2019-03-18 JP JP2019050247A patent/JP2020150805A/en active Pending
- 2019-04-08 WO PCT/JP2019/015342 patent/WO2020188834A1/en active Application Filing
- 2019-04-08 CN CN201980094052.0A patent/CN113573593A/en active Pending
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| JPS63237743A (en) * | 1987-03-25 | 1988-10-04 | Kanebo Ltd | Frozen food |
| WO2002094039A1 (en) * | 2001-05-18 | 2002-11-28 | The Nisshin Oillio, Ltd. | Food or beverage for ameliorating poor protein/energy nutrition |
| JP2008237205A (en) * | 2007-02-28 | 2008-10-09 | Lotte Snow Co Ltd | Ice cream |
| CN102711508A (en) * | 2009-12-07 | 2012-10-03 | 莱奥纳尔多·卡莱拉 | Low carbohydrate, high protein, fiber enriched gelato formulation and method of manufacture |
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| JP2020150805A (en) | 2020-09-24 |
| WO2020188834A1 (en) | 2020-09-24 |
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