CN117835828A

CN117835828A - Frozen dessert

Info

Publication number: CN117835828A
Application number: CN202180096941.8A
Authority: CN
Inventors: 藤堂纯子; 神戸寿史; 秋山直哉
Original assignee: Lotte Co Ltd
Current assignee: Lotte Co Ltd
Priority date: 2021-05-13
Filing date: 2021-05-13
Publication date: 2024-04-05
Also published as: JP7087203B1; JPWO2022239168A1; AU2021444714A1; CA3218122A1; WO2022239168A1; KR20240007213A

Abstract

The present invention addresses the problem of providing a frozen dessert that inhibits separation of a liquid from a solid substance (at least one solid substance if there are multiple solid substances). The problem is solved by a frozen dessert comprising an ice cream mix, dietary fibres derived from citrus and food solids.

Description

Frozen dessert

Technical Field

The present invention relates to frozen desserts.

Background

The frozen dessert can be eaten as it is, but a liquid such as milk can be added to the frozen dessert to be eaten as a frozen drink. In the case of a frozen beverage, a solid substance contained in a frozen dessert is mixed with a liquid such as milk. In such a state, the solid matter may float or sink, and may be separated from the liquid (for example, patent document 1).

Patent document 1 discloses that deacylated gellan gum is used for the purpose of suppressing the above-described separation of solid substances without increasing the viscosity of the product. Specifically, patent document 1 discloses "a solid dispersion composition in which a water-insoluble solid is dispersed in an oil-in-water emulsion composition forming a continuous phase," wherein the oil-in-water emulsion composition contains deacylated gellan gum ".

Prior art literature

Patent literature

Patent document 1 Japanese patent application laid-open No. 2004-135518

Disclosure of Invention

The present invention aims to provide a frozen dessert in which separation of a liquid and a solid substance (at least one solid substance in the case where a plurality of solid substances are present) is suppressed by a method different from patent document 1.

As a result of intensive studies, the present inventors have found that the above object can be achieved by using dietary fibers derived from citrus.

The present invention includes the following embodiments.

[1] A frozen confection comprising:

an ice cream mix;

dietary fiber derived from citrus; and

food solids.

[2] The frozen confection according to [1], wherein,

the citrus is citrus of Citrus.

[3] The frozen confection according to [2], wherein,

the citrus of the citrus genus is lemon or orange.

[4] The frozen confection according to any one of [1] to [3], wherein,

the amount of the dietary fiber derived from citrus is 0.005 to 3% by mass based on the mass of the frozen dessert.

[5] The frozen confection according to any one of [1] to [4], wherein,

the dietary fiber derived from citrus comprises water insoluble dietary fiber,

the amount of the water-insoluble dietary fiber is 50 to 90% by mass based on the mass of the dietary fiber derived from citrus.

[6] The frozen confection according to any one of [1] to [5], wherein,

the dietary fiber derived from citrus comprises water-soluble dietary fiber,

the amount of the water-soluble dietary fiber is 5 to 30% by mass based on the mass of the dietary fiber derived from citrus.

[7] The frozen confection according to any one of [1] to [6], wherein,

the specific gravity of the food solid matter is 0.7-1.2.

[8] The frozen confection according to any one of [1] to [7], wherein,

the solid food material comprises ice and,

the amount of ice is 15 to 75% by mass based on the mass of the frozen dessert.

[9] The frozen confection according to any one of [1] to [8], wherein,

the food solids comprise food solids other than ice,

the amount of the solid food material other than ice is 1 to 20% by mass based on the mass of the frozen dessert.

[10] The frozen confection according to any one of [1] to [9], wherein,

the solid food material comprises ice and,

the length of the ice is 0.06-14 mm.

[11] The frozen confection according to any one of [1] to [10], wherein,

the food solids comprise food solids other than ice,

the length of the solid food material other than ice is 0.9-14 mm.

[12] The frozen confection according to any one of [1] to [11], wherein,

a concave portion is formed on the surface of the frozen confection.

Effects of the invention

According to the present invention, a frozen dessert that suppresses separation of liquid and solid substances can be provided.

Detailed Description

The following description is given specifically for the embodiments of the present invention, but the present invention is not limited thereto, and various modifications can be made without departing from the gist thereof.

< frozen dessert >)

One embodiment of the present invention relates to a frozen dessert comprising an ice cream mix (ice mix), dietary fibers derived from citrus (hereinafter, simply referred to as "citrus fibers"), and a food solid.

The frozen dessert according to the present embodiment can suppress separation of a liquid (for example, a frozen beverage) from a solid (at least one solid if a plurality of solid are present) even when the liquid is mixed with the solid (for example, milk, hot water, cold water, coffee, black tea, seasoned tea, fruit tea, etc.), by including citrus fiber (hereinafter, referred to as "solid-liquid separation"). As an example, the solid-liquid separation can be suppressed when the consumer adds and mixes a liquid such as hot water or milk to the frozen dessert according to the present embodiment at the store. In addition, in the process of producing a frozen confection, if solid-liquid separation occurs in the container, the amount of solid matter becomes uneven in each container when the frozen confection is filled into the container, but this problem can be avoided also in the frozen confection according to the present embodiment.

The reason why the citrus fiber can suppress the solid-liquid separation is presumed, but the present invention is not limited to any reason presumed below.

That is, citrus fiber contains long and large particles composed of insoluble dietary fiber, swells when pressurized with water, and generates gaps. It is presumed that solid-liquid separation is suppressed by trapping solid matter in the interstices of the intersecting citrus fibers. In fact, in frozen desserts comprising citrus fibres, the surface presents a moist, moist appearance, presumably because the citrus fibres, in the hydrated state, capture solid matter. Such an appearance is not observed in the case of using a water-soluble polysaccharide such as Locust Bean Gum (locustbean Gum) which is generally used for suppressing the separation of an ice cream mix. In addition, although conventional water-soluble polysaccharides form a network in an aqueous solution and stabilize the network by dispersing fine particles such as lipids therein, when solid substances having a large specific gravity enter the network, the particles are not trapped in the network and are separated.

The "frozen dessert" in the present specification is a dessert stored under refrigeration such as an ice cream type or an ice dessert, and does not include a dessert stored under a refrigerating temperature zone such as pudding.

Among the ice cream categories, ice cream, milk ice cream and cheese ice cream are included. The terms "ice cream type", "ice cream", "milk ice cream" and "cheese ice cream" in this specification comply with regulations of the ministry of standards for milk and dairy components (regulations of the Ministry of health, labor and welfare, 106, 8 th month, 8 th day of 2018).

Specifically, the ice cream is produced by processing milk or food produced from the milk as a raw material, or freezing food produced from milk as a main raw material, and has a milk solids content of 3.0% or more (excluding fermented milk).

The ice cream has milk solids content of 15.0% or more and milk fat content of 8.0% or more.

The milk ice cream has a milk solids content of 10.0% or more and a milk fat content of 3.0% or more (excluding ice cream).

The milk solids content of the cheese ice cream is above 3.0% (except for ice cream and milk ice cream).

An ice confection is a food which is obtained by pulverizing a liquid obtained by freezing a sugar solution or mixing another food with the sugar solution, or an edible ice, and is frozen again by mixing the sugar solution or another food with the ice, and is directly fed to the edible ice in a frozen state.

The frozen dessert according to the present embodiment is preferably mixed with a liquid (for example, milk, cold water, hot water, coffee, black tea, flavored tea, or fruit tea) and consumed. When mixed with a liquid, the frozen confection according to the present embodiment may be provided with a recess for storing the liquid. The recess is preferably formed in the surface of the frozen confection. Here, "surface of frozen dessert" means a surface that is not in contact with the container. The size of the recess may be appropriately adjusted according to the amount of the mixed liquid.

[ Ice cream mix ]

The frozen dessert according to the present embodiment comprises an ice cream mix. The type of ice cream mix is not particularly limited, and can be used in a general frozen dessert. The ingredients of the ice cream mix are changed depending on the type of frozen dessert, and examples thereof include sugar-containing substances (including saccharides and polysaccharides), fruit juices, oils and fats, dairy products, emulsifiers, stabilizers, flavors, food coloring, sour flavoring, pH adjusters, water, eggs, salts, and side materials exhibiting the flavor of chocolate, green tea, and the like.

The amount of the ice cream mix may be 25 to 95 mass%, 30 to 80 mass%, or 35 to 70 mass%, for example, based on the mass of the frozen dessert.

[ orange fiber ]

The frozen dessert according to the present embodiment contains citrus fiber. The citrus fiber is preferably derived from citrus of the genus citrus, more preferably from lemon or orange. Specific examples of the citrus FIBER include HERBACEL AQ PLUS CF-D100, LEMON FIBER 100FG, and CITRI-FI 100FG, which are products used in the following examples. The citrus fiber may be used alone or in combination of two or more. By including citrus fiber, solid-liquid separation can be suppressed when the frozen dessert is a frozen beverage or the like.

The citrus fiber preferably comprises water insoluble dietary fiber. The amount of the water-insoluble dietary fiber is preferably 30 to 95% by mass, more preferably 50 to 90% by mass, and still more preferably 60 to 85% by mass. By setting the amount of the water-insoluble dietary fiber within the range, solid-liquid separation tends to be further suppressed. The amount of water insoluble dietary fiber can be measured by the modified pluronic method (Modified Prosky Method).

The citrus fiber may also comprise water-soluble dietary fiber. The amount of the water-soluble dietary fiber may be, for example, 1 to 50% by mass, 5 to 30% by mass, or 10 to 20% by mass. The amount of water-soluble dietary fiber can be measured by a modified pluronic method.

The amount of the citrus fiber is preferably 0.005 to 3% by mass, more preferably 0.01 to 1% by mass, still more preferably 0.015 to 0.5% by mass, and particularly preferably 0.1 to 0.3% by mass based on the mass of the frozen dessert. By setting the amount of the citrus fiber to 0.01 mass% or more, solid-liquid separation can be further suppressed. When the amount of the citrus fiber is 1 mass% or less, a desired texture can be obtained, and the manufacturing property can be improved.

The frozen dessert according to the present embodiment may or may not contain deacylated gellan gum in addition to citrus fibers.

[ food solid matter ]

The frozen dessert according to the present embodiment contains a food solid substance. In the present specification, "food solid substance" means a solid substance suitable for eating. Examples of the food solid substance include ice, chocolate, pulp, seed, baked dessert (e.g., biscuit) and diced jelly. The solid food material may be used either singly or in combination.

The specific gravity of the solid food material is preferably 0.3 to 1.7, more preferably 0.5 to 1.5, and even more preferably 0.7 to 1.2. By setting the specific gravity of the solid matter of the food within the above-described range, solid-liquid separation can be further suppressed.

The length of the food solid matter may be appropriately changed according to the kind of the food solid matter. In the present specification, the "length" of the food solid substance means a distance between two points at which a distance between any two points in the outer edge of the food solid substance photographed by an optical microscope or observed by naked eyes is maximum.

In the case where the solid food material is ice, the length thereof is preferably 0.06 to 14mm, more preferably 0.06 to 1.0mm. By setting the ice length to the above range, smooth texture and cooling sensation can be imparted, and solid-liquid separation can be further suppressed.

As the length distribution of ice, for example, it is preferable that 80% or more of the total number of ice has a length of 0.06 to 14mm, and it is more preferable that 90% or more of the total number of ice has a length of 0.06 to 14mm.

Further, it is preferable that 80% or more of the total amount of ice has a length of 0.06 to 1.0mm, and it is more preferable that 90% or more of the total amount of ice has a length of 0.06 to 1.0mm.

When the food solid is a food solid other than ice (hereinafter referred to as "second food solid"), the length of the food solid is preferably 0.3 to 20mm, more preferably 0.9 to 14mm, in the case where the food solid does not necessarily contain ice, but the frozen dessert may contain only the second food solid. By setting the length of the second food solid matter to be within the above range, solid-liquid separation can be further suppressed.

As the length distribution of the second food solid matters, for example, 80% or more of the total number of the second food solid matters preferably have a length of 0.3 to 20mm, and more preferably 90% or more of the total number of the second food solid matters preferably have a length of 0.3 to 20 mm.

Further, it is preferable that 80% or more of the total number of the second food solid matters have a length of 0.9 to 14mm, and it is more preferable that 90% or more of the total number of the second food solid matters have a length of 0.9 to 14mm.

The amount of the food solid matter may be appropriately changed according to the kind of the food solid matter.

When the solid food material is ice, the amount thereof is preferably 1 to 30% by mass, more preferably 1 to 20% by mass, and even more preferably 1 to 10% by mass, based on the mass of the frozen dessert.

When the food solid matter is the second food solid matter, the amount thereof is preferably 1 to 20% by mass, more preferably 2 to 10% by mass, still more preferably 3 to 6% by mass, based on the mass of the frozen dessert.

Examples

The present invention will be described in more detail with reference to examples and comparative examples, but the technical scope of the present invention is not limited thereto.

< Material >

The materials used in the examples and comparative examples are as follows.

1. Ice cream mixture

(1) Watermelon ice cream mixture

The composition of the watermelon ice cream mix is shown in table 1.

(2) France pear ice cream mixture

The composition of the ice cream mix of Francisco is shown in Table 1.

TABLE 1

The values in the table refer to mass%.

2. Citrus fiber

(1) Dietary fiber derived from lemon

(DSP five-ingredient food & chemical Co., ltd./HERBAFOOD.Co., ltd., HERBACEL AQ PLUS CF-D100)

( The composition is as follows: about 73% by mass of water-insoluble dietary fiber and about 17% by mass of water-soluble dietary fiber )

(2) Dietary fiber derived from lemon

(Charpy powder Co., ltd./FIBER star, inc., LEMON FIBER 100 FG)

( The composition is as follows: about 33% by mass of the water-insoluble dietary fiber and about 37% by mass of the water-soluble dietary fiber )

(3) Dietary fiber derived from orange

(Chart powder Co., ltd./fiber star, inc., CITRI-FI 100 FG)

3. Other dietary fibers

(1) Microcrystalline cellulose

(Xudi chemical Co., ltd., CEOLUS RC-N81)

(composition: cellulose 80% by mass, karaya gum 10% by mass)

(2) Pectin

(Xudiong chemical industry Co., ltd., PECTIN IM)

(composition: 100% by mass of pectin)

4. Polymer polysaccharide

Deacylated gellan gum

(DSP five-ingredient food and chemical Co., ltd., KELCOGEL KB)

5. Food solids

(1) Crushed ice

(specific gravity: about 0.9)

(2) Chocolate

(Don't-two oil Co., ltd., COUVERTURE BITTER FLAKE)

(specific gravity: about 1.3)

(3) Chocolate

(Gu Tianzhi fruit Co., ltd., BLACK CRUNCH B-LO)

(specific gravity: about 0.8)

< manufacturing of frozen dessert >

The materials shown in tables 2 to 6 were mixed in a predetermined ratio and cooled to produce various frozen desserts. The FIBRYXA described in the table is a component originally contained in the ice cream mix, but the FIBRYXA and the ice cream mix are described separately in the table.

In the evaluation, 200g of ice cream mix alone or ice and ice cream mix were added in total to a cup (upper inner diameter 85mm, bottom inner diameter 56mm, height 110 mm), and the mixture was adjusted to more than 30%, frozen from-4℃to-8℃and then solid matters (10 g) such as chocolate were added and mixed as needed.

< evaluation of frozen dessert >

[1] suppression of solid-liquid separation (evaluation object: crushed ice); conditions of placement ]

The frozen dessert thus produced was left at 5℃or 22℃and the separation of the crushed ice was visually observed. After being placed, the materials are roughly separated into three layers. The upper layer mainly contains foam or fat, the middle layer mainly contains ice, and the lower layer mainly contains sugar solution. In the evaluation, the interface between the intermediate layer and the lower layer was used as an observation index for suppressing separation, and the difference between the interfaces when the cup side was observed and compared with the comparative example after 100 minutes was measured. The various frozen desserts were evaluated according to the following evaluation criteria. The evaluation results are shown in tables 2 to 6.

Further, the combination of the comparative examples and comparative examples is as follows. Examples 1 and 9 to 11 were compared with any of two comparative examples, and the results shown in the table are also shown.

Comparative example 1: examples 1, 25 and 29

Comparative example 2: example 1

Comparative example 3: examples 6, 9, 12, 15, 18

Comparative example 4: examples 7, 10, 13, 16, 19

Comparative example 5: examples 8, 11, 14, 17, 20

Comparative example 6: examples 3, 26, 30, 9

Comparative example 7: examples 4, 27, 31, 10

Comparative example 8: examples 5, 28, 32, 11

Comparative example 9: examples 21 and 23

Comparative example 10: examples 22 and 24

Comparative example 11: example 2

Comparative example 13: example 33

(evaluation criterion)

A: has remarkable separation inhibiting effect (difference between interfaces of 5mm or more compared with comparative example)

B: has separation inhibiting effect (difference between interfaces of 2mm or more compared with comparative example)

C: no separation inhibition effect (equivalent to comparative example)

[2] suppression of solid-liquid separation (evaluation object: crushed ice); conditions for adding liquid ]

70g of milk or hot water at 50℃was added to the frozen dessert thus produced and mixed, and the separation of crushed ice was visually observed. And when placed, the three layers are separated approximately. The upper layer mainly contains foam or fat, the middle layer mainly contains ice, and the lower layer mainly contains sugar solution. In the evaluation, the interface between the intermediate layer and the lower layer was used as an observation index for suppressing separation, and the difference between the interfaces was measured after 30 minutes and compared with the comparative example. The combination of the comparative examples and comparative examples is as described above. The various frozen desserts were evaluated according to the following evaluation criteria. The evaluation results are shown in tables 2 to 6.

(evaluation criterion)

C: no separation inhibition effect (equivalent to comparative example)

[3] inhibition of unevenness (evaluation object: chocolate) ]

The frozen dessert manufactured was placed at 22℃and the separation of the chocolate was visually observed. The various frozen desserts were evaluated according to the following evaluation criteria. The evaluation results are shown in tables 2 to 6.

(evaluation criterion: solid matter i)

A: the solid matter i is uniformly dispersed.

B: a part of the solid matter i is concentrated in the upper or lower part of the product.

C: most of the solid matter i is concentrated in the upper or lower part.

(evaluation criterion: solid matter low)

A: the solid material is uniformly dispersed in the product portion when seen from the side of the cup.

B: a portion of the solid material is deposited at the bottom from the side of the cup, but most of it is uniformly dispersed in the product portion.

C: from the side of the cup, most of the solid material is deposited at the bottom.

TABLE 2

TABLE 3

TABLE 4

TABLE 5

TABLE 6

As shown in the above table, in the example using the citrus fiber, solid-liquid separation can be suppressed. On the other hand, in comparative examples 1 to 11 in which citrus fiber was not used, solid-liquid separation could not be suppressed. In comparative example 2, the ratio of the water-insoluble dietary fiber to the water-soluble dietary fiber was adjusted to be the same as HERBACEL AQ PLUS CF-D100, and even then solid-liquid separation could not be suppressed.

In comparative examples 12 to 15 using the deacylated gellan gum used in patent document 1, solid-liquid separation cannot be suppressed.

Claims

1. A frozen confection comprising:

an ice cream mix;

dietary fiber derived from citrus; and

food solids.

2. The frozen confection according to claim 1, wherein,

the citrus is citrus of Citrus.

3. The frozen dessert of claim 2, wherein,

the citrus of the citrus genus is lemon or orange.

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

5. Frozen dessert according to any one of claims 1 to 4, wherein,

the dietary fiber derived from citrus comprises water insoluble dietary fiber,

6. Frozen dessert according to any one of claims 1 to 5, wherein,

the dietary fiber derived from citrus comprises water-soluble dietary fiber,

7. Frozen dessert according to any one of claims 1 to 6, wherein,

the specific gravity of the food solid matter is 0.7-1.2.

8. Frozen dessert according to any one of claims 1 to 7, wherein,

the solid food material comprises ice and,

the amount of ice is 15 to 75% by mass based on the mass of the frozen dessert.

9. Frozen dessert according to any one of claims 1 to 8, wherein,

the food solids comprise food solids other than ice,

10. Frozen dessert according to any one of claims 1 to 9, wherein,

the solid food material comprises ice and,

the length of the ice is 0.06-14 mm.

11. Frozen dessert according to any one of claims 1 to 10, wherein,

the food solids comprise food solids other than ice,

the length of the solid food material other than ice is 0.9-14 mm.

12. Frozen dessert according to any one of claims 1 to 11, wherein,

a concave portion is formed on the surface of the frozen confection.