JP2001258478A - Ice and method for producing the same - Google Patents
Ice and method for producing the sameInfo
- Publication number
- JP2001258478A JP2001258478A JP2000082442A JP2000082442A JP2001258478A JP 2001258478 A JP2001258478 A JP 2001258478A JP 2000082442 A JP2000082442 A JP 2000082442A JP 2000082442 A JP2000082442 A JP 2000082442A JP 2001258478 A JP2001258478 A JP 2001258478A
- Authority
- JP
- Japan
- Prior art keywords
- frozen dessert
- lactic acid
- fat
- texture
- frozen
- 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.)
- Granted
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 16
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 90
- 239000000203 mixture Substances 0.000 claims abstract description 46
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 45
- 239000004310 lactic acid Substances 0.000 claims abstract description 45
- 235000004298 Tamarindus indica Nutrition 0.000 claims abstract description 34
- 150000004676 glycans Chemical class 0.000 claims abstract description 29
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 29
- 239000005017 polysaccharide Substances 0.000 claims abstract description 29
- 239000007858 starting material Substances 0.000 claims abstract description 23
- 235000021185 dessert Nutrition 0.000 claims description 85
- 241000894006 Bacteria Species 0.000 claims description 40
- 241000596504 Tamarindus Species 0.000 claims description 33
- 240000004584 Tamarindus indica Species 0.000 abstract 1
- 230000008014 freezing Effects 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- 235000011850 desserts Nutrition 0.000 description 20
- 235000015243 ice cream Nutrition 0.000 description 12
- 239000000243 solution Substances 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 244000057717 Streptococcus lactis Species 0.000 description 8
- 235000014897 Streptococcus lactis Nutrition 0.000 description 8
- 235000020183 skimmed milk Nutrition 0.000 description 8
- 235000004213 low-fat Nutrition 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 238000000855 fermentation Methods 0.000 description 6
- 230000004151 fermentation Effects 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 239000000843 powder Substances 0.000 description 5
- PXIPVTKHYLBLMZ-UHFFFAOYSA-N Sodium azide Chemical compound [Na+].[N-]=[N+]=[N-] PXIPVTKHYLBLMZ-UHFFFAOYSA-N 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 241000207199 Citrus Species 0.000 description 3
- 235000020971 citrus fruits Nutrition 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 229910001220 stainless steel Inorganic materials 0.000 description 3
- 239000010935 stainless steel Substances 0.000 description 3
- 230000002195 synergetic effect Effects 0.000 description 3
- 239000008371 vanilla flavor Substances 0.000 description 3
- 239000006071 cream Substances 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- 238000010979 pH adjustment Methods 0.000 description 2
- 102100035893 CD151 antigen Human genes 0.000 description 1
- 101710118846 CD151 antigen Proteins 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003818 cinder Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、冷凍庫から取り出
した直後でもソフトスクープ性を有し、良好な脂肪様の
食感及び濃厚感を有する冷菓に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen dessert having a soft scooping property even immediately after being taken out of a freezer and having a good fat-like texture and richness.
【０００２】[0002]
【従来の技術】アイスクリーム、アイスミルク、ラクト
アイス等のアイスクリーム類を含む冷菓の多くは、食べ
たときに脂肪が舌の上で溶けるような特有の食感や濃厚
感を有している。この冷菓特有の食感や濃厚感は、冷菓
中の脂肪分により引き出されるものである。近年、健康
志向の高まりとともに低脂肪化した食品が注目されてお
り、冷菓に関しても低脂肪化した冷菓が提供されてい
る。しかしながら、低脂肪の冷菓では脂肪様の食感や濃
厚感がなく、さらに硬く、締まった組織となるため、冷
凍庫から取り出した直後では、硬すぎてアイスクリーム
スクープやスプーン等ですくいづらい。また、低脂肪の
冷菓でなくとも、一般に冷菓は、冷凍庫から取り出した
直後では、硬すぎてすくいづらく、食感的にも十分に満
足できるような脂肪様の食感や濃厚感を有しない場合が
多い。2. Description of the Related Art Most frozen desserts including ice creams such as ice cream, ice milk and lacto ice have a unique texture and richness such that fat is melted on the tongue when eaten. The texture and richness unique to the frozen dessert are derived from fat in the frozen dessert. In recent years, low-fat foods have been attracting attention as health consciousness has increased, and low-fat frozen desserts have also been provided. However, low-fat frozen desserts do not have a fat-like texture or richness, and have a harder and tighter texture. Therefore, immediately after being taken out of the freezer, they are too hard to be squeezed with an ice cream scoop or spoon. In addition, even if it is not a low-fat frozen dessert, generally, immediately after being taken out of the freezer, the frozen dessert is too hard and hard to scoop, and does not have a fat-like texture or richness that is sufficiently satisfactory in texture. There are many.
【０００３】[0003]
【発明が解決しようとする課題】本発明者らは、冷菓に
ソフトスクープ性を付与し、かつ冷菓特有の脂肪様の食
感や濃厚感を改善するべく鋭意研究を進めたところ、冷
菓製造時に、乳酸菌が産生する多糖類及びタマリンド種
子ガムを含有させることで、ソフトスクープ性が付与さ
れ、脂肪様の食感及び濃厚感が改善された冷菓が得られ
ることを見出し、本発明を完成させるに至った。そこ
で、本発明は、ソフトスクープ性が付与され、脂肪様の
食感及び濃厚感が改善された冷菓を提供することを課題
とする。なお、本発明においてソフトスクープ性とは、
冷凍庫（約−２０℃）から取り出した直後でも、アイス
クリームスクープやスプーン等ですくい易い、スプーン
通りの良い状態をいう。DISCLOSURE OF THE INVENTION The present inventors have conducted intensive studies to impart soft scooping properties to frozen desserts and to improve the fat-like texture and richness unique to frozen desserts. By including a polysaccharide produced by lactic acid bacteria and tamarind seed gum, soft scooping properties are imparted, and it is possible to obtain a frozen dessert having an improved fat-like texture and richness. Reached. Therefore, an object of the present invention is to provide a frozen dessert having a soft scoop property and an improved fat-like texture and richness. In the present invention, the soft scoop property means
Immediately after being taken out of the freezer (about -20 ° C), it is easy to scoop with an ice cream scoop or spoon, etc.
【０００４】[0004]
【課題を解決するための手段】本発明では、冷菓製造時
に、乳酸菌が産生する多糖類及びタマリンド種子ガムを
含有させて冷菓を製造する。例えば、予め多糖類を産生
する乳酸菌を培養し、これを乳酸菌スターターとして殺
菌したタマリンド種子ガムを含有する冷菓ミックスに添
加し、発酵させて多糖類を産生させ、その後、常法に従
って製造することができる。また、予め多糖類を産生す
る乳酸菌を培養した乳酸菌スターターを殺菌したタマリ
ンド種子ガムを含有する冷菓ミックスの一部に添加して
発酵後、残りの冷菓ミックスに添加し、その後常法に従
って製造することもできる。According to the present invention, a frozen dessert is produced by incorporating a polysaccharide produced by lactic acid bacteria and tamarind seed gum at the time of producing the dessert. For example, a lactic acid bacterium that previously produces a polysaccharide is cultured, and then added to a frozen dessert mix containing tamarind seed gum that has been sterilized as a lactic acid bacterium starter, fermented to produce a polysaccharide, and then produced according to a conventional method. it can. In addition, a lactic acid bacterium starter in which a lactic acid bacterium that produces a polysaccharide is cultured in advance is added to a part of a frozen dessert mix containing sterilized tamarind seed gum, fermented, added to the remaining frozen dessert mix, and then manufactured according to a conventional method. Can also.
【０００５】本発明において用いることのできる多糖類
を産生する乳酸菌株としては、例えば、ラクトコッカス
・ラクチス・サブスピーシーズ・クレモリス（Lactococ
cuslactis subsp. cremoris）SBT0495 （FERM P-1005
3）、ストレプトコッカス・クレモリス（Streptcoccus
cremoris ）SBT1209 （FERM P-8308 ）等を挙げること
ができる。また、上記乳酸菌が産生するのと同様の構造
を有する多糖類を産生する乳酸菌の菌種、菌株を用いる
こともできる。なお、上記多糖類とは、J.Food Microbi
o.(1990) 11:313-320 、特開平８−２２４０６０号公
報、特開平９−１７５号公報に開示されているリン酸化
多糖類を含有するものである。また、タマリンド種子ガ
ムとは、タマリンド豆から分離・精製され、水に溶けて
粘調な液となるガム質としての性質を有する多糖類であ
って、濃厚ソース、アイスクリーム類、ドレッシング、
佃煮等の製造に使用されているものである。本発明で
は、乳酸菌が産生する多糖類及びタマリンド種子ガムを
冷菓に含有させることで、冷菓にソフトスクープ性を付
与し、脂肪様の食感及び濃厚感を改善できる。次に、乳
酸菌が産生する多糖類とタマリンド種子ガムとの関係に
ついて、試験例を示して説明する。[0005] Lactic acid bacteria producing polysaccharides which can be used in the present invention include, for example, Lactococcus lactis subspecies cremoris (Lactococ).
cuslactis subsp. cremoris) SBT0495 (FERM P-1005)
3), Streptcoccus cremoris
cremoris) SBT1209 (FERM P-8308) and the like. In addition, bacterial species and strains of lactic acid bacteria that produce polysaccharides having a structure similar to that produced by the lactic acid bacteria can also be used. In addition, the said polysaccharide is J. Food Microbi
o. (1990) 11: 313-320, JP-A-8-222060 and JP-A-9-175, each containing a phosphorylated polysaccharide. Also, tamarind seed gum is a polysaccharide having properties as a gum that is separated and purified from tamarind beans and dissolved in water to become a viscous liquid, and has a rich sauce, ice cream, dressing,
It is used for the production of Tsukudani. In the present invention, by adding a polysaccharide produced by lactic acid bacteria and tamarind seed gum to the frozen dessert, a soft scooping property is imparted to the frozen dessert, and the fat-like texture and richness can be improved. Next, the relationship between polysaccharides produced by lactic acid bacteria and tamarind seed gum will be described with reference to test examples.
【０００６】[0006]
【試験例】ラクトコッカス・ラクチス・サブスピーシー
ズ・クレモリス（Lactococcus lactis subsp. cremori
s）SBT 0495（FERM P-10053）を完全合成培地にて培養
し、産生した多糖類を単離して、この多糖類を０．０２
％アジ化ナトリウム溶液に０．１重量％濃度となるよう
に溶解した。また、タマリンド種子ガムを０．０２％ア
ジ化ナトリウム溶液に１．０重量％濃度となるように溶
解した。これらの溶液について、２５℃における剪断粘
度を応力制御動的粘弾性測定装置（ＡＲＥＳ、Rheometr
ics 社）にて、測定治具としてクエット（ＣＯＵ３２Ｔ
３４Ａ、シンダー外径４ｍｍ、ギャップ０．１ｍｍ）を
用いて測定したところ、剪断速度６３．４ｓ-1において
両者の粘度が等しくなることを確認した。そして、多糖
類の溶液とタマリンド種子ガムの溶液を配合量を変えて
混合したときの粘度を上述の方法で測定したところ、図
１に示すように多糖類の溶液とタマリンド種子ガムの溶
液を混合すると、混合溶液の粘度は上昇し、特にタマリ
ンド種子ガムの溶液が約６０重量％であるとき、その粘
度がピークに達した。このことから、乳酸菌が産生する
多糖類とタマリンド種子ガムとは、互いに作用しあって
溶液の粘度を上昇させることが明らかになった。そこ
で、乳酸菌が産生する多糖類とタマリンド種子ガムとを
併用して冷菓を製造したところ、乳酸菌が産生した多糖
類の粘性、曵糸性とタマリンド種子ガムの粘性とによ
り、冷菓はクリーミーで脂肪様の食感と濃厚感を呈し、
さらに、冷菓の氷結晶が細かくなり、ソフトスクープ性
が付与されることがわかった。[Test example] Lactococcus lactis subsp. Cremoris
s) SBT 0495 (FERM P-10053) was cultured in a complete synthetic medium, and the produced polysaccharide was isolated.
% Sodium azide solution to give a concentration of 0.1% by weight. Further, tamarind seed gum was dissolved in a 0.02% sodium azide solution to a concentration of 1.0% by weight. For these solutions, the shear viscosity at 25 ° C. was measured by a stress-controlled dynamic viscoelasticity measuring device (ARES, Rheometr).
ics) as a measuring jig.
34A, a cinder outer diameter of 4 mm, and a gap of 0.1 mm), it was confirmed that the viscosities were equal at a shear rate of 63.4 s -1 . Then, the viscosity when the polysaccharide solution and the tamarind seed gum solution were mixed in different amounts was measured by the above-described method. As shown in FIG. 1, the polysaccharide solution and the tamarind seed gum solution were mixed. Then, the viscosity of the mixed solution increased, and particularly when the solution of tamarind seed gum was about 60% by weight, the viscosity reached a peak. This revealed that the polysaccharides produced by the lactic acid bacteria and the tamarind seed gum interact with each other to increase the viscosity of the solution. Therefore, when a frozen dessert was produced using the polysaccharide produced by lactic acid bacteria and tamarind seed gum in combination, the frozen dessert was creamy and fat-like due to the viscosity, spinnability and viscosity of tamarind seed gum produced by the lactic acid bacteria. The texture and richness of
Furthermore, it was found that the ice crystals of the frozen dessert became finer and soft scooping properties were imparted.
【０００７】[0007]
【発明の実施の形態】本発明において冷菓とは、例え
ば、アイスクリーム、アイスミルク、ラクトアイス等の
アイスクリーム類、氷菓、フローズンヨーグルト等を挙
げることができる。本発明の冷菓は、例えば、予め多糖
類を産生する乳酸菌を１０重量％の還元脱脂乳で培養
し、これを乳酸菌スターターとして殺菌したタマリンド
種子ガムを含有する冷菓ミックスに添加し、発酵させて
多糖類を産生させ、その後、常法に従って製造すること
ができる。BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, the frozen dessert includes, for example, ice creams such as ice cream, ice milk and lacto ice, ice desserts, frozen yogurt and the like. The frozen dessert of the present invention is prepared by, for example, culturing lactic acid bacteria producing polysaccharide in 10% by weight of reduced skim milk, adding this to a frozen dessert mix containing tamarind seed gum sterilized as a lactic acid bacteria starter, and fermenting the resulting mixture. The saccharide can be produced and then produced according to a conventional method.
【０００８】冷菓ミックスは、例えば、脱脂粉乳、ホエ
ーパウダー、砂糖、香料及びタマリンド種子ガム等の粉
体原料を水、牛乳等で溶解し、ＴＫホモミキサー等のミ
キサーを用いて２，０００〜１５，０００ｒｐｍで撹拌
することにより、分散溶解し、プレート式加熱殺菌機等
の殺菌機を用いて８５〜９０℃で１５〜３０秒間加熱殺
菌し、次いで、プレート式熱交換機を用いて約２０℃ま
で冷却して調製する。この冷菓ミックスに予め培養を行
った乳酸菌スターターを添加し、スリーワンモーターを
用いて６０ｒｐｍで撹拌しながら１８℃で２０時間発酵
させる。発酵終了後、バッチ式アイスクリームフリーザ
ーを用い、−２０℃で撹拌し、オーバーランが約１００
％となるように含気させてフリージングを行い、その後
適当な大きさのカップに充填して−２０℃で硬化させ
る。また、本発明では冷菓ミックスの一部に、予め培養
を行った乳酸菌スターターを添加して発酵させたものを
殺菌後の冷菓ミックスに添加して冷菓を製造してもよ
い。なお、いずれの場合も乳酸菌スターターの添加は、
冷菓ミックスの殺菌後に行うことが好ましい。The frozen dessert mix is prepared, for example, by dissolving powdered raw materials such as skim milk powder, whey powder, sugar, flavor and tamarind seed gum in water, milk and the like, and then using a mixer such as a TK homomixer for 2,000 to 15 minutes. The mixture is dispersed and dissolved by stirring at 2,000 rpm, and sterilized by heating at 85 to 90 ° C. for 15 to 30 seconds using a sterilizer such as a plate-type heat sterilizer, and then to about 20 ° C. using a plate-type heat exchanger. Prepare by cooling. A lactic acid bacterium starter previously cultured is added to the frozen dessert mix, and the mixture is fermented at 18 ° C. for 20 hours while stirring at 60 rpm using a three-one motor. After completion of the fermentation, the mixture was stirred at −20 ° C. using a batch ice cream freezer, and the overrun was about 100.
% And aerated, and then filled into an appropriately sized cup and cured at -20 ° C. In the present invention, a frozen dessert may be produced by adding a cultivated lactic acid bacteria starter to a part of the frozen dessert mix and fermenting the frozen dessert mix to the sterilized frozen dessert mix. In any case, the addition of the lactic acid bacteria starter
It is preferably carried out after sterilization of the frozen dessert mix.
【０００９】乳酸菌スターターとして用いる多糖類を産
生する乳酸菌は、発酵開始から少なくとも２４時間以内
に冷菓ミックスがｐＨ５．０以下となるのに十分な量を
添加することが好ましい。また、タマリンド種子ガム
は、冷菓ミックスに対して０．１〜１．０重量％含有す
るように配合することが好ましい。冷菓ミックスに対す
るタマリンド種子ガムの含有量が０．１重量％未満で
は、冷菓の氷結晶が十分に細かくならないためにソフト
スクープ性を付与することができず、十分な脂肪様の食
感と濃厚感も得られないので好ましくなく、１．０重量
％を超えると冷菓ミックスの粘度が高くなり過ぎて取り
扱いづらくなり、風味も悪くなるので好ましくない。[0009] It is preferable to add a lactic acid bacterium producing a polysaccharide used as a lactic acid bacterium starter in an amount sufficient for the frozen dessert mix to have a pH of 5.0 or less within at least 24 hours from the start of fermentation. Further, it is preferable that the tamarind seed gum is blended so as to contain 0.1 to 1.0% by weight based on the frozen dessert mix. When the content of the tamarind seed gum in the frozen dessert mix is less than 0.1% by weight, the ice crystals of the frozen dessert do not become sufficiently fine, so that a soft scoop property cannot be imparted, and a sufficient fat-like texture and richness are obtained. If the content exceeds 1.0% by weight, the viscosity of the frozen dessert mix becomes too high, making it difficult to handle, and the flavor is unfavorably deteriorated.
【００１０】[0010]
【実施例】実施例１ 表１に示す配合に従い、冷菓Ａ、Ｂ及びＣを製造した。 （１）乳酸菌スターターの調製 １０％還元脱脂乳培地にて、ラクトコッカス・ラクチス
・サブスピーシーズ・クレモリス（Lactococcus lactis
subsp. cremoris）SBT 0495（FERM P-10053）の賦活培
養を行い、乳酸菌スターターを調製した。 （２）冷菓Ａの製造 脱脂粉乳、砂糖、シトラスフレーバー、バニラフレーバ
ー、タマリンド種子ガム及び水を混合し、ＴＫホモミキ
サー（特殊機化社製）を用い、１０，０００ｒｐｍで撹
拌しながら、粉体原料を分散溶解し、冷菓ミックスを調
製した。次いで、冷菓ミックスを９０℃まで加熱して１
５秒経過した時点で２０℃まで冷却した。これに（１）
で調製した乳酸菌スターターを添加し、ステンレス缶内
でスリーワンモーター（スリーワンモータ社製）を用
い、６０ｒｐｍの低速撹拌を行いながら、１８℃で２０
時間発酵させた（ｐＨ４．８）。発酵終了後、バッチ式
アイスクリームフリーザー（大森冷凍社製）を用い、オ
ーバーランが約１００％になるように、−２０℃で撹拌
して含気させ、カップ容器に充填し、−２０℃で硬化さ
せて冷菓Ａ（脂肪率：０．１３％）を得た。 （３）冷菓Ｂの製造 タマリンド種子ガムを添加しないこと以外は、冷菓Ａの
製造と同様の方法により冷菓Ｂ（脂肪率：０．１３％）
を得た。 （４）冷菓Ｃの製造 タマリンド種子ガム及び乳酸菌スターターを添加しない
で調製した冷菓ミックスに乳酸を添加して冷菓Ａ及びＢ
と同等のｐＨ４．８に調整し、冷菓Ａの製造と同様の方
法により冷菓Ｃ（脂肪率：０．１３％）を得た。EXAMPLES Example 1 Frozen desserts A, B and C were produced according to the formulations shown in Table 1. (1) Preparation of lactic acid bacteria starter Lactococcus lactis subspecies cremoris (Lactococcus lactis) in 10% reduced skim milk medium
subsp. cremoris) SBT0495 (FERM P-10053) was activated and cultured to prepare a lactic acid bacteria starter. (2) Production of frozen dessert A Skim milk powder, sugar, citrus flavor, vanilla flavor, tamarind seed gum and water are mixed, and the mixture is stirred at 10,000 rpm using a TK homomixer (manufactured by Tokushu Kika Co., Ltd.). The raw materials were dispersed and dissolved to prepare a frozen dessert mix. Next, the frozen dessert mix was heated to 90 ° C.
After a lapse of 5 seconds, the mixture was cooled to 20 ° C. To this (1)
The lactic acid bacterium starter prepared in the above was added, and the mixture was stirred at 18 ° C. for 20 minutes at a low speed of 60 rpm using a three-one motor (manufactured by Three-One Motor Company) in a stainless steel can.
Fermentation was carried out for an hour (pH 4.8). After fermentation, a batch ice cream freezer (manufactured by Omori Frozen Co., Ltd.) is used to agitate and aerate at -20 ° C so that the overrun becomes about 100%, and the mixture is filled in a cup container at -20 ° C. Hardened to obtain frozen dessert A (fat ratio: 0.13%). (3) Production of ice dessert B Ice dessert B (fat ratio: 0.13%) by the same method as in the production of ice dessert A except that tamarind seed gum is not added.
I got (4) Production of frozen dessert C Frozen desserts A and B by adding lactic acid to a frozen dessert mix prepared without adding tamarind seed gum and lactic acid bacteria starter
The pH was adjusted to 4.8, which was the same as in Example 1, and frozen dessert C (fat ratio: 0.13%) was obtained in the same manner as in the production of frozen dessert A.
【００１１】[0011]
【表１】 * 冷菓Ｃの配合中の水はｐＨ調整用の乳酸を含む。[Table 1] * Water in the formulation of frozen dessert C contains lactic acid for pH adjustment.
【００１２】得られた冷菓Ａ、Ｂ及びＣについて官能評
価を行った。官能評価は、１０名の熟練パネラーによっ
て、舌触り、滑らかさ、風味、粘性、外観及びソフトス
クープ性について行った。舌触り、滑らかさ、風味及び
粘性については、冷菓Ａ、Ｂ及びＣを食してもらい、５
点：大変好ましい、４点：好ましい、３点：どちらとも
いえない、２点：好ましくない、１点：全く好ましくな
い、の５段階で評価した。具体的には、舌触りは、冷菓
を口に含み舌の上で溶けたときの脂肪様の食感と濃厚感
について、滑らかさは、冷菓を口に含んだときに口の中
全体で感じられる滑らかさについて、風味は、添加物に
よる風味低下も含めた総合的な美味しさについて、粘性
は、冷菓を口に含んだときの脂肪様のクリーミーさとボ
リューム感について、前記５段階で評価した。外観につ
いては、目視にて冷菓Ａ、Ｂ及びＣのきめの細かさにつ
いて前記５段階で評価した。ソフトスクープ性について
は、アイスクリームスクープで−２０℃の冷菓Ａ、Ｂ及
びＣをすくってもらい、５点：大変すくい易い、４点：
すくい易い、３点：どちともいえない、２点：すくいづ
らい、１点：全くすくいづらい、の５段階で評価した。
その結果を表２に示す。The obtained frozen desserts A, B and C were subjected to a sensory evaluation. The sensory evaluation was performed by ten experienced panelists for texture, smoothness, flavor, viscosity, appearance, and soft scoop. For the texture, smoothness, flavor and viscosity, eat frozen desserts A, B and C.
Points: very favorable, 4 points: favorable, 3 points: neither, 2 points: unfavorable, 1 point: completely unfavorable. Specifically, the texture is the fat-like texture and richness when melted on the tongue with frozen dessert in the mouth, and the smoothness is felt throughout the mouth when the frozen dessert is included in the mouth The smoothness, the flavor, and the overall taste including the decrease in the flavor due to the additives were evaluated. The viscosity was evaluated on the basis of the above-described five grades for the fat-like creamy and voluminous feeling when the frozen dessert was contained in the mouth. Regarding the appearance, the fineness of the frozen desserts A, B, and C was visually evaluated according to the above-described five grades. Regarding the soft scoop property, ice cream scoops were used to scoop frozen desserts A, B and C at -20 ° C, 5 points: very easy to scoop, 4 points:
Easily scooped, 3 points: Neither can be said, 2 points: Hard to scoop, 1 point: Hard to scoop at all.
Table 2 shows the results.
【００１３】[0013]
【表２】 [Table 2]
【００１４】冷菓Ａは、低脂肪であるにもかかわらず、
脂肪様の食感、ボリューム感が感じられ、濃厚感も有る
との評価を得た。また、組織もきめが細かく、冷凍庫か
ら取り出した直後でもすくい易く、ソフトスクープ性を
有するものであった。また冷菓Ｂは、脂肪様の食感、ボ
リューム感、濃厚感は若干感じられたものの、これらは
冷菓として不十分なものであり、組織はきめが細かかっ
たものの、ソフトスクープ性がなかった。さらに冷菓Ｃ
は、脂肪様の食感、ボリューム感、濃厚感がなく、組織
は氷結晶があらくて舌触りが悪く、ソフトスクープ性も
なかった。以上のことから、冷菓ミックスに多糖類を産
生する乳酸菌を乳酸菌スターターとして添加して発酵さ
せることにより多糖類が産生され、タマリンド種子ガム
との相乗効果により、低脂肪の冷菓でも脂肪様の食感、
ボリューム感、濃厚感、ソフトスクープ性が付与される
ことが確認された。[0014] Frozen dessert A has a low fat content,
It was evaluated as having a fat-like texture and volume, and also having a rich feeling. Further, the texture was fine, and it was easy to scoop immediately after being taken out of the freezer, and had a soft scoop property. In addition, the frozen dessert B had a slight fat-like texture, volume, and richness, but was insufficient as a frozen dessert, and although the texture was fine, it did not have a soft scoop property. In addition, frozen dessert C
Had no fat-like texture, volume feeling, and richness, and the texture was rough with ice crystals, the texture was poor, and there was no soft scoop. From the above, polysaccharides are produced by adding a lactic acid bacterium that produces polysaccharides to a frozen dessert mix as a lactic acid bacterium starter and fermenting, and the synergistic effect with tamarind seed gum produces a fat-like texture even in a low-fat frozen dessert. ,
It was confirmed that a voluminous feeling, a rich feeling, and a soft scoop property were imparted.
【００１５】実施例２ 表３に示す配合に従い、冷菓Ｄ及びＥを製造した。 （１）乳酸菌スターターの調製 １０％還元脱脂乳培地にて、ラクトコッカス・ラクチス
・サブスピーシーズ・クレモリス（Lactococcus lactis
subsp. cremoris）SBT 0495（FERM P-10053）の賦活培
養を行い、乳酸菌スターターを調製した。 （２）冷菓Ｄの製造 脱脂粉乳、砂糖、生クリーム（脂肪率３８％）、シトラ
スフレーバー、バニラフレーバー、タマリンド種子ガム
及び水を混合し、ＴＫホモミキサー（特殊機化社製）を
用い、１０，０００ｒｐｍで撹拌しながら、粉体原料を
分散溶解し、冷菓ミックスを調製した。次いで、冷菓ミ
ックスを９０℃まで加熱して１５秒経過した時点で２０
℃まで冷却した。これに（１）で調製した乳酸菌スター
ターを添加し、ステンレス缶内でスリーワンモーター
（スリーワンモータ社製）を用い、６０ｒｐｍの低速撹
拌を行いながら、１８℃で２０時間発酵させた（ｐＨ
４．８）。発酵終了後、バッチ式アイスクリームフリー
ザー（大森冷凍社製）を用い、オーバーランが約１００
％になるように、−２０℃で撹拌して含気させ、カップ
容器に充填し、−２０℃で硬化させて冷菓Ｄ（脂肪率：
０．３５％）を得た。 （３）冷菓Ｅの製造 タマリンド種子ガムを添加しないこと以外は、冷菓Ｄの
製造と同様の方法により冷菓Ｅ（脂肪率：３．２％）を
得た。 Example 2 According to the composition shown in Table 3, frozen desserts D and E were produced. (1) Preparation of lactic acid bacteria starter Lactococcus lactis subspecies cremoris (Lactococcus lactis) in 10% reduced skim milk medium
subsp. cremoris) SBT0495 (FERM P-10053) was activated and cultured to prepare a lactic acid bacteria starter. (2) Production of frozen dessert D Skim milk powder, sugar, fresh cream (fat ratio 38%), citrus flavor, vanilla flavor, tamarind seed gum, and water were mixed, and TK homomixer (manufactured by Tokushu Kika Co., Ltd.) was used. While stirring at 2,000 rpm, the powdery raw materials were dispersed and dissolved to prepare a frozen dessert mix. Next, the frozen dessert mix was heated to 90 ° C.
Cooled to ° C. The lactic acid bacterium starter prepared in (1) was added thereto, and the mixture was fermented at 18 ° C. for 20 hours in a stainless steel can with a three-one motor (manufactured by Three-One Motor Co.) while stirring at a low speed of 60 rpm (pH).
4.8). After fermentation, overrun is about 100 using a batch-type ice cream freezer (Omori Frozen).
%, Aerated at −20 ° C. and aerated, filled in a cup container, cured at −20 ° C., and dried dessert D (fat ratio:
0.35%). (3) Production of ice dessert E Iced dessert E (fat ratio: 3.2%) was obtained in the same manner as in the production of ice dessert D except that tamarind seed gum was not added.
【００１６】[0016]
【表３】 [Table 3]
【００１７】得られた冷菓Ｄ及びＥについて、実施例１
と同様の方法で官能評価を行った。その結果を表４に示
す。Example 1 of the obtained frozen desserts D and E
The sensory evaluation was performed in the same manner as described above. Table 4 shows the results.
【００１８】[0018]
【表４】 [Table 4]
【００１９】冷菓Ｄは、脂肪様の食感、ボリューム感が
感じられ、濃厚感も有るとの評価を得た。また、組織も
きめが細かく、冷凍庫から取り出した直後でもすくい易
く、ソフトスクープ性を有するものであった。一方、冷
菓Ｅは、冷菓Ｄよりも脂肪率が高かったものの、脂肪様
の食感、ボリューム感、濃厚感、組織のきめの細かさは
冷菓Ｄよりも劣り、ソフトスクープ性を有するものでは
なかった。以上のことから、冷菓ミックスに多糖類を産
生する乳酸菌を乳酸菌スターターとして添加することに
より、多糖類が産生され、タマリンド種子ガムとの相乗
効果により、冷菓に脂肪様の食感、ボリューム感、濃厚
感、ソフトスクープ性が付与されることが確認された。The frozen dessert D was evaluated as having a fat-like texture and volume and a rich feeling. Further, the texture was fine, and it was easy to scoop immediately after being taken out of the freezer, and had a soft scoop property. On the other hand, although the dessert E had a higher fat percentage than the dessert D, the fat-like texture, volume, richness, and fineness of the tissue were inferior to the dessert D and did not have a soft scoop property. Was. From the above, polysaccharides are produced by adding a lactic acid bacterium that produces polysaccharides to a frozen dessert mix as a lactic acid bacterium starter, and the synergistic effect with tamarind seed gum produces fat-like texture, volume, and richness in frozen desserts. It was confirmed that a feeling and soft scoop property were imparted.
【００２０】実施例３ 表５に示す配合に従い、冷菓Ｆ、Ｇ及びＨを製造した。 （１）乳酸菌スターターの調製 １０％還元脱脂乳培地にて、ラクトコッカス・ラクチス
・サブスピーシーズ・クレモリス（Lactococcus lactis
subsp. cremoris）SBT 0495（FERM P-10053）の賦活培
養を行い、乳酸菌スターターを調製した。 （２）冷菓Ｆの製造 脱脂粉乳、砂糖、生クリーム（脂肪率３８％）、シトラ
スフレーバー、バニラフレーバー、タマリンド種子ガム
及び水を混合し、ＴＫホモミキサー（特殊機化社製）を
用いて、８，０００ｒｐｍで撹拌しながら、粉体原料を
分散溶解し冷菓ミックスを調製した。次いで、冷菓ミッ
クスを９０℃まで加熱して１５秒経過した時点で２０℃
まで冷却した。これに（１）で調製した乳酸菌スタータ
ーを添加し、ステンレス缶内でスリーワンモーター（ス
リーワンモータ社製）を用い、６０ｒｐｍの低速撹拌を
行いながら、１８℃で２０時間発酵させた（ｐＨ４．
８）。発酵終了後、バッチ式アイスクリームフリーザー
（大森冷凍社製）を用い、オーバーランが約１００％に
なるように、−２０℃で撹拌して含気させ、カップ容器
に充填し、−２０℃で硬化させて冷菓Ｆ（脂肪率：３．
２％）を得た。 （３）冷菓Ｇの製造 タマリンド種子ガムを添加しないこと以外は、冷菓Ｆの
製造と同様の方法により冷菓Ｇ（脂肪率：３．２％）を
得た。 （４）冷菓Ｈの製造 タマリンド種子ガム及び乳酸菌スターターを添加しない
で調製した冷菓ミックスに乳酸を添加して冷菓Ｆ及びＧ
と同等のｐＨ４．８に調整し、冷菓Ｆの製造と同様の方
法により冷菓Ｈ（脂肪率：３．２％）を得た。 Example 3 Frozen desserts F, G and H were produced according to the composition shown in Table 5. (1) Preparation of lactic acid bacteria starter Lactococcus lactis subspecies cremoris (Lactococcus lactis) in 10% reduced skim milk medium
subsp. cremoris) SBT0495 (FERM P-10053) was activated and cultured to prepare a lactic acid bacteria starter. (2) Production of frozen dessert F skim milk powder, sugar, fresh cream (fat ratio 38%), citrus flavor, vanilla flavor, tamarind seed gum and water are mixed, and the mixture is mixed using a TK homomixer (manufactured by Tokushu Kika Co., Ltd.). The powdered raw material was dispersed and dissolved while stirring at 8,000 rpm to prepare a frozen dessert mix. Next, the frozen dessert mix was heated to 90 ° C.
Cooled down. The lactic acid bacteria starter prepared in (1) was added thereto, and the mixture was fermented at 18 ° C. for 20 hours in a stainless steel can using a three-one motor (manufactured by Three-One Motor Co., Ltd.) while stirring at a low speed of 60 rpm (pH 4.0).
8). After fermentation, a batch ice cream freezer (manufactured by Omori Frozen Co., Ltd.) is used to agitate and aerate at -20 ° C so that the overrun becomes about 100%, and the mixture is filled in a cup container at -20 ° C. Hardened to make frozen dessert F (fat ratio: 3.
2%). (3) Production of frozen dessert G Cold dessert G (fat ratio: 3.2%) was obtained in the same manner as in the production of frozen dessert F, except that tamarind seed gum was not added. (4) Production of Frozen Dessert H Frozen Dessert F and G by adding lactic acid to a frozen dessert mix prepared without adding tamarind seed gum and lactic acid bacteria starter
Was adjusted to the same pH of 4.8, and frozen dessert H (fat ratio: 3.2%) was obtained in the same manner as in the production of frozen dessert F.
【００２１】[0021]
【表５】 * 冷菓Ｈの配合中の水はｐＨ調整用の乳酸を含む。[Table 5] * Water in the formulation of frozen dessert H contains lactic acid for pH adjustment.
【００２２】得られた冷菓Ｆ、Ｇ及びＨについて、実施
例１と同様の方法で官能評価を行った。その結果を表６
に示す。The obtained frozen desserts F, G and H were subjected to a sensory evaluation in the same manner as in Example 1. Table 6 shows the results.
Shown in
【００２３】[0023]
【表６】 [Table 6]
【００２４】冷菓Ｆは、脂肪様の食感、ボリューム感が
感じられ、濃厚感も有るとの評価を得た。また、組織も
きめが細かく、冷凍庫から取り出した直後でもすくい易
く、ソフトスクープ性を有するものであった。また冷菓
Ｇは、脂肪様の食感、ボリューム感、濃厚感は若干感じ
られたものの、これらは冷菓として不十分なものであ
り、組織はきめが細かかったものの、ソフトスクープ性
がなかった。さらに冷菓Ｈは、脂肪様の食感、ボリュー
ム感、濃厚感がなく、組織は氷結晶があらくて舌触りが
悪く、ソフトスクープ性もなかった。以上のことから、
冷菓ミックスに多糖類を産生する乳酸菌を乳酸菌スター
ターとして添加して発酵させることにより多糖類が産生
され、タマリンド種子ガムとの相乗効果により、冷菓に
脂肪様の食感、ボリューム感、濃厚感、ソフトスクープ
性が付与されることが確認された。The frozen dessert F was evaluated as having a fat-like texture and volume and a rich feeling. Further, the texture was fine, and it was easy to scoop immediately after being taken out of the freezer, and had a soft scoop property. Frozen dessert G had a slight fat-like texture, volume, and richness, but these were insufficient as frozen desserts, and although the texture was fine, there was no soft scoop property. Furthermore, frozen dessert H did not have a fat-like texture, volume feeling, or richness, and the texture was rough and the texture was poor, and it had no soft scoop property. From the above,
Polysaccharides are produced by adding a lactic acid bacterium that produces polysaccharides as a lactic acid bacteria starter to the frozen dessert mix and fermenting, and the synergistic effect with tamarind seed gum gives the frozen dessert a fat-like texture, volume, richness, softness It was confirmed that scooping properties were imparted.
【００２５】[0025]
【発明の効果】本発明によれば、冷凍庫から取り出した
直後でもソフトスクープ性を有し、良好な脂肪様の食感
及び濃厚感を有する冷菓を提供することができる。本発
明によれば、低脂肪の冷菓であっても脂肪様の食感と濃
厚感を付与することができ、また低脂肪でない冷菓にあ
っては脂肪様の食感と濃厚感をより良好なものとするこ
とができる。According to the present invention, it is possible to provide a frozen dessert which has a soft scooping property even immediately after being taken out of the freezer and has a good fat-like texture and richness. According to the present invention, fat-like texture and richness can be imparted even to low-fat frozen desserts, and fat-like texture and richness can be more improved for non-fat frozen desserts. Things.
【図１】試験例における多糖類の溶液とタマリンド種子
ガムの溶液との混合溶液における混合比率と粘度との関
係を示す。FIG. 1 shows a relationship between a mixing ratio and a viscosity in a mixed solution of a polysaccharide solution and a tamarind seed gum solution in a test example.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 東村 誠 埼玉県狭山市狭山台４−16−２ パークア ベニュー狭山台407 Ｆターム(参考） 4B014 GB18 GB21 GG18 GK08 GL11 GP27 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Makoto Higashimura 4-16-2 Sayamadai, Sayama-shi, Saitama 407 Park Ave Sayamadai 407 F term (reference) 4B014 GB18 GB21 GG18 GK08 GL11 GP27
Claims (2)
種子ガムを含有することを特徴とする冷菓。1. A frozen dessert comprising a polysaccharide produced by lactic acid bacteria and tamarind seed gum.
クスに多糖類を産生する乳酸菌スターターを添加し、発
酵させる工程を含むことを特徴とする冷菓の製造方法。2. A method for producing a frozen dessert, comprising adding a lactic acid bacterium starter producing polysaccharide to a frozen dessert mix containing tamarind seed gum and fermenting the mixture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000082442A JP4005754B2 (en) | 2000-03-23 | 2000-03-23 | Frozen dessert and its manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000082442A JP4005754B2 (en) | 2000-03-23 | 2000-03-23 | Frozen dessert and its manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2001258478A true JP2001258478A (en) | 2001-09-25 |
| JP4005754B2 JP4005754B2 (en) | 2007-11-14 |
Family
ID=18599253
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2000082442A Expired - Fee Related JP4005754B2 (en) | 2000-03-23 | 2000-03-23 | Frozen dessert and its manufacturing method |
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| Country | Link |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1852018A1 (en) * | 2006-05-03 | 2007-11-07 | Nestec S.A. | Fermented frozen dessert |
| JP2012170356A (en) * | 2011-02-18 | 2012-09-10 | Morinaga & Co Ltd | Method for producing frozen dessert |
| WO2015137423A1 (en) * | 2014-03-14 | 2015-09-17 | 株式会社 明治 | Starter for fermented milk, low-fat or fat-free ice cream-like food product, and method for producing low-fat or fat-free ice cream-like food product |
| JP2016158513A (en) * | 2015-02-27 | 2016-09-05 | クラシエフーズ株式会社 | Manufacturing method of frozen dessert having jelly texture under freezing |
| JP6366781B1 (en) * | 2017-06-02 | 2018-08-01 | 株式会社ロッテ | Frozen dessert that is easy to loosen |
| JP6817676B1 (en) * | 2019-11-29 | 2021-01-20 | 株式会社ロッテ | Frozen dessert and its manufacturing method |
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| JPH09175A (en) * | 1995-06-19 | 1997-01-07 | Snow Brand Milk Prod Co Ltd | Emulsion stabilizer and production of food using the agent |
| JPH1056960A (en) * | 1996-08-19 | 1998-03-03 | Asahi Chem Ind Co Ltd | Fine cellulose-containing acidic milk beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPS5661960A (en) * | 1979-10-22 | 1981-05-27 | Lotte Co Ltd | Frozen health food |
| JPH0670689A (en) * | 1992-08-26 | 1994-03-15 | Kanebo Ltd | Production of soft ice |
| JPH06327410A (en) * | 1993-05-25 | 1994-11-29 | Takenori Kato | Ice cream |
| JPH08224060A (en) * | 1995-02-20 | 1996-09-03 | Snow Brand Milk Prod Co Ltd | Stabilizer containing phosphorylated polysaccharides as active ingredient and its utilization |
| JPH09175A (en) * | 1995-06-19 | 1997-01-07 | Snow Brand Milk Prod Co Ltd | Emulsion stabilizer and production of food using the agent |
| JPH1056960A (en) * | 1996-08-19 | 1998-03-03 | Asahi Chem Ind Co Ltd | Fine cellulose-containing acidic milk beverage |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1852018A1 (en) * | 2006-05-03 | 2007-11-07 | Nestec S.A. | Fermented frozen dessert |
| WO2007128625A1 (en) * | 2006-05-03 | 2007-11-15 | Nestec S.A. | Fermented frozen dessert |
| US8273392B2 (en) | 2006-05-03 | 2012-09-25 | Nestec S.A. | Fermented frozen dessert |
| JP2012170356A (en) * | 2011-02-18 | 2012-09-10 | Morinaga & Co Ltd | Method for producing frozen dessert |
| JPWO2015137423A1 (en) * | 2014-03-14 | 2017-04-06 | 株式会社明治 | Starter for obtaining fermented milk, low-fat and non-fat ice cream-like food, and method for producing low-fat and non-fat ice-cream food |
| WO2015137423A1 (en) * | 2014-03-14 | 2015-09-17 | 株式会社 明治 | Starter for fermented milk, low-fat or fat-free ice cream-like food product, and method for producing low-fat or fat-free ice cream-like food product |
| JP2016158513A (en) * | 2015-02-27 | 2016-09-05 | クラシエフーズ株式会社 | Manufacturing method of frozen dessert having jelly texture under freezing |
| JP6366781B1 (en) * | 2017-06-02 | 2018-08-01 | 株式会社ロッテ | Frozen dessert that is easy to loosen |
| WO2018221196A1 (en) * | 2017-06-02 | 2018-12-06 | 株式会社ロッテ | Easily meltable frozen dessert and method for producing same |
| JP2018201398A (en) * | 2017-06-02 | 2018-12-27 | 株式会社ロッテ | Easily-breakable frozen dessert and method for producing the same |
| US11576399B2 (en) | 2017-06-02 | 2023-02-14 | Lotte Co., Ltd. | Frozen confectionery easy to loosen and method for producing the same |
| JP6817676B1 (en) * | 2019-11-29 | 2021-01-20 | 株式会社ロッテ | Frozen dessert and its manufacturing method |
| WO2021106282A1 (en) * | 2019-11-29 | 2021-06-03 | 株式会社ロッテ | Frozen dessert and method for producing same |
| CN114364261A (en) * | 2019-11-29 | 2022-04-15 | 罗蒂株式会社 | Frozen dessert and method for producing same |
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