JP2000139371A - Frozen food and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a frozen food good in preservability without reducing its quality caused by thawing syneresis, having a cream cheese-like texture and suitable for appetizers and desserts by bringing the food to comprise a specific ratio of freezing resistant soybean milk, an oil-in-water type emulsified product and a gelling agent. SOLUTION: This frozen food is obtained by mixing 24.5-75 wt.% of freezing resistant soybean milk with 75-20 wt.% of a whipped oil-in-water type emulsified product, preferably a foaming oil-in-water type emulsified product and/or concentrated milk, and 0.5-5 wt.% of a gelling agent, agitating the mixture at 80-95 deg.C, successively cooling to 10-40 deg.C and rapidly freezing at -20 to 40 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen food which is suitable for an appetizer or a dessert and has good shelf life using freeze-resistant soymilk and a method for producing the same.

[0002]

2. Description of the Related Art Appetizers and desserts using soymilk and tofu have become popular due to the growing trend toward healthy lifestyles. Traditional desserts are high in calories due to animal fats such as cheese and butter and high protein. Because soymilk and tofu are high-quality vegetable proteins and have low fat and low calories, desserts made from soymilk and tofu are becoming increasingly popular. As such, the tofu and the sugar are mixed in a mixer, the fresh cream is mixed and the gelatin is hardened with gelatin, or the mixture of the soymilk and the vegetable fresh cream is heated to 90 to 95 ° C. and then mixed, and then the gelling agent is mixed. And cooled (Japanese Unexamined Patent Publication No. 9-28
No. 303) has been proposed.

[0003] However, in the case of the conventional one, it is difficult to keep the tofu for a long time because tofu and soy milk are easily spoiled. Also, after preparing such tofu and soy milk desserts, we tried to store frozen, thawed and eat, but after thawing any dessert using tofu or soy milk, soy protein deteriorated, It becomes like Koya tofu containing water and is far from dessert.

[0004] Accordingly, an object of the present invention is to provide a frozen food having good preservability, which is suitable for appetizers and desserts.

[0005]

The present invention is characterized by comprising 24.5 to 75% by weight of freeze-resistant soy milk, 75 to 20% by weight of an oil-in-water emulsion, and 0.5 to 5% by weight of a gelling agent. The above object has been achieved by providing a frozen food as described above.

[0006] The present invention also relates to a freeze-resistant soymilk 24.5 to
75% by weight, 75 to 20% by weight of an oil-in-water emulsion and 0.5 to 5% by weight of a gelling agent,
After heating to 5 ° C, cooling to 10 to 40 ° C,
It is intended to provide a method for producing frozen food, which is characterized by being rapidly frozen at -40 ° C.

[0007] The present invention also relates to a freeze-resistant soymilk 24.5 to 24.5.
75% by weight and 0.5 to 5% by weight of a gelling agent are mixed, heated to 80 to 95 ° C. with stirring, cooled to 10 to 20 ° C., and whipped into the oil-in-water emulsion 75 to An object of the present invention is to provide a method for producing a frozen food, wherein 20% by weight is added, mixed, and rapidly frozen at -20 to -40C.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, preferred embodiments of the frozen food of the present invention will be described in detail. The frozen food of the present invention comprises 24.5 to 75% by weight of freeze-resistant soy milk, 75 to 20% by weight of an oil-in-water emulsion, and 0.5 to 5% by weight of a gelling agent. The freeze-tolerant soymilk used in the present invention is a substance that enhances the freeze-tolerance of soymilk produced in the tofu manufacturing process, for example, peas, beans, kidney beans, red beans, powdered beans such as broad beans, silium seed gum, β-1,3
-Soymilk containing glucan, a mixture of β-1,3-glucan and trehalose, thickening polysaccharides such as sizing agents and gums. The amount of the substance that enhances freezing resistance is preferably 0.1 to 1 with respect to 100 parts by weight of soymilk.
0 parts by weight, more preferably 0.5 to 3 parts by weight, and even more preferably 0.7 to 2 parts by weight. When the amount is less than 0.1 part by weight, the freezing resistance of the soymilk is insufficient, so that it is easy to enter when the frozen food is used. Therefore, when the amount is more than 10 parts by weight, the freezing resistance of the soymilk can be sufficiently enhanced. Thawed frozen food is not preferred because it loses smoothness and increases costs.

The content of the above-mentioned freezing-resistant soymilk in the frozen food of the present invention is 24.5 to 75% by weight, preferably 5 to 75% by weight.
It is 0 to 75% by weight, more preferably 60 to 75% by weight. If the freeze-tolerant soy milk is more than 75% by weight, the flavor of the soy milk becomes too strong, and the texture of the frozen food is thawed, and if it is less than 24.5% by weight, the flavor of the oil-in-water emulsion becomes strong, The texture of the thawed frozen food is jelly-like.

[0010] Further, the freeze-resistant soy milk preferably has a solid content of 8 to 12% by weight, more preferably 9 to 1% by weight.
It is desirable to use one containing 1% by weight.

The oil-in-water emulsion used in the present invention includes, for example, foamable oil-in-water emulsions such as milk-derived fresh cream and vegetable cream, concentrated milk derived from concentrated milk, and the like. Vegetable concentrated milk, milk, etc. prepared by emulsifying vegetable oils and fats can be mentioned. These oil-in-water emulsions preferably have a total of milk solids (lactose and milk protein) and fat of 18% by weight or more, more preferably 30% by weight or more.
It is desirable to use those of 〜50% by weight.

In the present invention, it is preferable to use an oil-in-water emulsion having refrigeration resistance as the oil-in-water emulsion. A method in which one or more selected from stabilizers such as carrageenan, guar gum, locust bean gum, microcrystalline cellulose and sugar alcohols such as glycerin and sorbitol are contained in an oil-in-water emulsion. Or one selected from sorbitan unsaturated fatty acid esters, polyglycerol fatty acid esters, and diacetyltartaric acid monoglyceride as an emulsifier.
A method of including one or more species in an oil-in-water emulsion,
Alternatively, it can be prepared by a method of mixing an oil-in-water emulsion homogenized under high pressure with an oil-in-water emulsion homogenized under low pressure.

In the present invention, it is preferable to use a whipped oil-in-water emulsion as the above-mentioned oil-in-water emulsion because a frozen food having a light texture can be obtained. At this time, the method of whipping is not particularly limited, and the overrun is preferably 30 to 70%, more preferably 30 to 70%, using various whipping machines such as a whipper, a continuous mixer and a pressure mixer.
And a method of whipping to 50%.

The overrun here is a value obtained from the following equation.

The content of such an oil-in-water emulsion is 75 to 20% by weight, preferably 50 to 50% by weight in the frozen food of the present invention.
-20% by weight, more preferably 40-25% by weight. At this time, if the oil-in-water type emulsion is more than 75% by weight, the flavor of the oil-in-water type emulsion becomes strong, and the texture of the thawed frozen food becomes a jelly-like pre-prepared product. If the amount is too small, the flavor of the soymilk becomes too strong, and the texture of the thawed frozen food becomes brittle.

The gelling agent used in the present invention includes gelatin, carrageenan, pectin and the like. These may be used alone or as a mixture of two or more. The content of these gelling agents is 0.1% in the frozen food of the present invention.
It is 5 to 5% by weight, preferably 1 to 3% by weight, more preferably 2 to 3% by weight. If the amount is less than 0.5% by weight, the gelation is insufficient and the mixture is not cohesive, and it is close to a fluid state,
If it is more than 5% by weight, it is excessively gelled and becomes too hard.

The frozen food of the present invention may contain, if necessary, sugar, liquid sugar, glucose, maltose, fructose, lactose, isomerized sugar, sugar alcohol, sugar such as syrup, seasonings such as salt and spices, and fruit juice. , Colorants, flavors, jams, pulp, and other auxiliary materials can be used.

Next, a preferred embodiment of the method for producing a frozen food of the present invention will be described. First, the method for producing the frozen food of the present invention when using an oil-in-water emulsion without whipping will be described. First, a substance that enhances the freezing resistance of soy milk produced by the ordinary method from the tofu production process,
For example, powders of beans such as peas, beans, lentils, red beans, broad beans, syllium seed gum, β-
1,3-glucan, a mixture of β-1,3-glucan and trehalose, one or more selected from thickening polysaccharides such as sizing agents and gums, etc., were added to provide freezing resistance. Produces soy milk (freeze-resistant soy milk). 24.5 to 75% by weight (preferably 50 to 75% by weight, more preferably 60 to 75% by weight) of the freeze-resistant soymilk, 75 to 20% by weight of the oil-in-water emulsion (preferably 50 to 20% by weight, (Preferably 40 to 25% by weight) [If necessary, use an oil-in-water emulsion provided with freeze resistance]
5-5% by weight (preferably 1-3% by weight, more preferably 2-3% by weight) is mixed. At this time, the gelling agent may be added in advance to the freeze-resistant soymilk, may be added to the oil-in-water emulsion in advance, or may be added to a mixture of the freeze-resistant soymilk and the oil-in-water emulsion. Then, the freeze-resistant soymilk, the oil-in-water emulsion and the gelling agent may be mixed together, but it is preferable to add the gelling agent to the freeze-resistant soymilk in advance. The thus obtained mixture of the freeze-resistant soymilk, the oil-in-water emulsion and the gelling agent is heated to 80 to 95 ° C (preferably 90 to 95 ° C) with stirring, and then heated to 10 to 40 ° C (preferably 10 to 40 ° C). To -30 ° C), and then -20 to -40 ° C (preferably -30 to -4).
(0 ° C.) to obtain the frozen food of the present invention.

Next, a method for producing the frozen food of the present invention when using a whipped oil-in-water emulsion will be described. First, a substance that reinforces the freezing resistance of soymilk produced by a conventional method from the tofu production process, such as peas, beans, kidney beans, red beans, beans powder such as broad beans,
Psyllium seed gum, β-1,3-glucan, β-
A mixture of 1,3-glucan and trehalose, one or more selected from thickening polysaccharides such as sizing agents and gums, is added to produce freeze-tolerant soymilk (freeze-tolerant soymilk). I do. 24.5 to 75% by weight (preferably 50 to 75% by weight, more preferably 60 to 75% by weight)
To 75% by weight), and 0.5 to 5% by weight (preferably 1 to 3% by weight, more preferably 2 to 3% by weight) of a gelling agent is added and mixed. This is heated to 80-95 ° C (preferably 90-95 ° C) with stirring, and cooled to 10-20 ° C (preferably 10-15 ° C). 75 to 20% by weight of the oil-in-water emulsion whipped (preferably 5%
0-20% by weight, more preferably 40-25% by weight)
[If necessary, use an oil-in-water emulsion provided with refrigeration resistance], mix and add -20 to -40 ° C (preferably-
(30 to -40 ° C) to obtain the frozen food of the present invention.

By the way, the frozen food using the non-whipped oil-in-water emulsion obtained by the above method is thawed and eaten. The thawed one has a creamy cheese cheese-like texture and does not have a brittle tofu-like texture or a jelly-like texture.

When the whipped oil-in-water emulsion is used, it may be eaten in a frozen state or may be eaten after being thawed. Frozen ones can be eaten like ice cream, and thawed ones have a more creamy cheese-like texture with crispness and improved mouthfeel.

Further, the frozen food of the present invention may be eaten by thawing the thawed food. For example, a fruit sauce such as strawberry sauce can be used as a dessert, and soy sauce, wasabi, vinegar and miso can be used as a hors d'oeuvre.

[0023]

The present invention will be described in more detail with reference to the following examples and comparative examples, but the present invention is not limited to these examples. In the following examples, “%” means “% by weight” unless otherwise specified.

(Example 1) The sum of milk solids and fat was 4
25 kg of 0% vegetable fresh cream, 2 kg of powdered gelatin
Add and mix. Then, the above mixture is added to 72 kg of soymilk (solid content: 10%) prepared by a conventional method, and 1 kg of β-1,3-glucan (Kardran powder manufactured by Takeda Pharmaceutical Co., Ltd.) added thereto and mixed. . This is stirred well, poured into a container, and stirred for 90-95.
After steaming at 30 ° C. for 30 minutes, the mixture was cooled to 25 ° C., poured into dessert cups in an amount of 100 g each, and then rapidly frozen at −40 ° C. to obtain the frozen food of the present invention. This frozen food
There is no water separation even when thawed, it has a smooth cream cheese-like texture, and when I made a dessert by overlaying it with strawberry sauce, this dessert was low calorie, delicious, tasteful and refreshing .

(Example 2) Soymilk (solid content: 11%) prepared by a conventional method was added to 69 kg, and syrup seed gum was added to 2 kg.
Add 2 kg of powdered gelatin and mix. This is stirred well, poured into a container, and stirred at 90-95 ° C.
And then cooled to 12 ° C. To this, 27 kg of vegetable fresh cream (overall of milk solid content and fat content: 20%) having an overrun of 50% was added, mixed and poured into dessert cups in an amount of 100 g each, and then at -40 ° C.
To obtain the frozen food of the present invention. This frozen food has a smooth cream cheese-like texture without dewatering even when thawed, and a dessert made with strawberry sauce over it is low calorie, delicious and tasteful Was refreshing.

Comparative Example 1 A frozen food was obtained in the same manner as in Example 1 except that curdlan powder was not added to soymilk. When this frozen food is thawed, water separation is remarkable, and it is in the form of a stiff sponge.
It was not ready to eat.

(Example 3) The sum of milk solids and fat was 3
To 45 kg of 2% vegetable milk concentrate, add 2 kg of powdered gelatin and mix. Then, the above mixture is added to a mixture obtained by adding 3 kg of syllium seed gum to 50 kg of soymilk (solid content: 10%) prepared by an ordinary method. This is stirred well, poured into a container, steamed at 95 ° C. for 10 minutes with stirring, and then poured into the container in 1 kg portions.
The mixture was cooled to 0 ° C and then rapidly frozen at -40 ° C to obtain the frozen food of the present invention. When this frozen food was thawed and especially hit with a disher, it had no water separation and had a smooth cream cheese-like texture.

Example 4 β-1,3-glucan [Card made by Takeda Pharmaceutical Co., Ltd.] was added to a mixture of 35 kg of soymilk (solid content: 11%) prepared by a conventional method and 5 kg of soymilk prepared from broad beans. 500 g of orchid powder] and mixing to obtain a freeze-resistant soymilk. This is powdered gelatin 4.5k
g, mix well, pour into a container, cook with stirring at 90-95 ° C for 10 minutes, and then cool to 13 ° C. Then, 55 kg of vegetable fresh cream (total of milk solid content and fat content: 35%) is whipped to reduce overrun by 4 kg.
The resulting mixture was poured into a dessert cup in an amount of 100 g and then rapidly frozen at -40 ° C to obtain a frozen food of the present invention. After 10 days, the frozen food was eaten in a frozen state, and the flavor was like a mixture of broad beans and cheese and was delicious.

[0029]

The frozen food of the present invention comprises freeze-tolerant soymilk, an oil-in-water emulsion and a gelling agent, and the frozen food obtained by defrosting has a texture similar to cream cheese. It is suitable for desserts and hors d'oeuvres. In addition, the frozen food of the present invention has good preservability,
Moreover, even if the water is thawed, water separation occurs and the quality does not change.

Continued on the front page (72) Inventor Yukiko Watanabe 7-35 Higashi Oku, Arakawa-ku, Tokyo Asahi Denka Kako Kogyo Co., Ltd. (72) Inventor Hiroshige Kawano 7-35 Higashi Oku, Arakawa-ku, Tokyo F-term (reference) in Chemical Industry Co., Ltd. 4B001 AC08 BC02 DC01 EC04 4B022 LA01 LB01 LB05 4B025 LB20 LB22 LE03 LG24 LG29 LG42 LP10 LP11 LP12 4B026 DC05 DL03 DL05 DX04 4B041 LD01 LH07 LH18 LK08 LK17 LK25 LP01 LP16 LP25

Claims (5)

[Claims] 1. A freeze-tolerant soymilk 24.5 to 75% by weight, an oil-in-water emulsion 75 to 20% by weight, and a gelling agent 0.5 to 5%.
A frozen food, characterized in that the frozen food is composed of% by weight. 2. The frozen food according to claim 1, wherein the oil-in-water emulsion is a foamable oil-in-water emulsion and / or concentrated milk. 3. The frozen food according to claim 1, wherein the oil-in-water emulsion is a whipped oil-in-water emulsion. 4. A freeze-tolerant soymilk 24.5 to 75% by weight, an oil-in-water emulsion 75 to 20% by weight and a gelling agent 0.5 to 5%.
% By weight and heating to 80-95 ° C. with stirring,
A method for producing a frozen food, comprising cooling to 10 to 40 ° C. and further rapidly freezing to −20 to −40 ° C. 5. A mixture of 24.5 to 75% by weight of a freeze-resistant soymilk and 0.5 to 5% by weight of a gelling agent, and stirring the mixture.
After heating to 0 to 95 ° C, the mixture is cooled to 10 to 20 ° C, 75 to 20% by weight of the whipped oil-in-water emulsion is added, mixed, and rapidly frozen to -20 to -40 ° C. To make frozen food.