JP2001269123A - Ice cream and method for producing the same - Google Patents
Ice cream and method for producing the sameInfo
- Publication number
- JP2001269123A JP2001269123A JP2000087304A JP2000087304A JP2001269123A JP 2001269123 A JP2001269123 A JP 2001269123A JP 2000087304 A JP2000087304 A JP 2000087304A JP 2000087304 A JP2000087304 A JP 2000087304A JP 2001269123 A JP2001269123 A JP 2001269123A
- Authority
- JP
- Japan
- Prior art keywords
- ice cream
- fat
- mix
- freezer
- milk
- 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
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 53
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 42
- 239000002245 particle Substances 0.000 claims abstract description 22
- 238000007599 discharging Methods 0.000 claims 1
- 235000021243 milk fat Nutrition 0.000 abstract description 20
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 238000000265 homogenisation Methods 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 4
- 230000003647 oxidation Effects 0.000 description 18
- 238000007254 oxidation reaction Methods 0.000 description 18
- 238000001704 evaporation Methods 0.000 description 8
- 238000007710 freezing Methods 0.000 description 8
- 230000008014 freezing Effects 0.000 description 8
- 235000013336 milk Nutrition 0.000 description 7
- 239000008267 milk Substances 0.000 description 7
- 210000004080 milk Anatomy 0.000 description 7
- 238000003860 storage Methods 0.000 description 7
- VZGDMQKNWNREIO-UHFFFAOYSA-N tetrachloromethane Chemical compound ClC(Cl)(Cl)Cl VZGDMQKNWNREIO-UHFFFAOYSA-N 0.000 description 6
- 239000003963 antioxidant agent Substances 0.000 description 5
- 230000003078 antioxidant effect Effects 0.000 description 5
- 235000006708 antioxidants Nutrition 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 238000002156 mixing Methods 0.000 description 4
- 238000010008 shearing Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 230000032683 aging Effects 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 230000008020 evaporation Effects 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 238000001723 curing Methods 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 238000009775 high-speed stirring Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000000155 melt Substances 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- GZIFEOYASATJEH-VHFRWLAGSA-N δ-tocopherol Chemical compound OC1=CC(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1 GZIFEOYASATJEH-VHFRWLAGSA-N 0.000 description 2
- GZIFEOYASATJEH-UHFFFAOYSA-N D-delta tocopherol Natural products OC1=CC(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1 GZIFEOYASATJEH-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical class [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 235000010389 delta-tocopherol Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- -1 glycerin fatty acid ester Chemical class 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- DXTCFKRAUYBHRC-UHFFFAOYSA-L iron(2+);dithiocyanate Chemical compound [Fe+2].[S-]C#N.[S-]C#N DXTCFKRAUYBHRC-UHFFFAOYSA-L 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 235000010215 titanium dioxide Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
- 239000002446 δ-tocopherol Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、平均脂肪粒子径及
び遊離脂肪率を一定範囲に調整したアイスクリーム及び
その製造方法に関する。本発明のアイスクリームは、光
照射による乳脂肪の酸化が抑制され、ショーケース等で
長期間保存しても風味が良好であるという特徴を有す
る。TECHNICAL FIELD The present invention relates to an ice cream in which the average fat particle size and the free fat percentage are adjusted to a certain range, and a method for producing the same. The ice cream of the present invention is characterized in that the oxidation of milk fat by light irradiation is suppressed, and the flavor is good even when stored for a long time in a showcase or the like.
【０００２】[0002]
【従来の技術】アイスクリームについては、「乳及び乳
製品の成分規格等に関する省令（昭和２６年１２月２７
日厚生省令第５２号）」に成分規格や製造方法の基準が
定められている。それによれば、アイスクリーム（乳固
形分１５．０％以上、乳脂肪分８．０％、大腸菌群：陰
性、一般細菌：１ｇ当り１０万以下）、アイスミルク
（乳固形分１０．０％以上、乳脂肪分３．０％、大腸菌
群：陰性、一般細菌：１ｇ当り５万以下）、ラクトアイ
ス（乳固形分３．０％以上、大腸菌群：陰性、一般細
菌：溶解水１ｍｌ当り１万以下）に分類される。近年、
大手量販店、デパート、スーパーマーケット、コンビニ
エンスストア等では、アイスクリームをショーケースに
陳列し、商品の視認性の向上、見栄えを華やかにする等
の目的で、ショーケース内で過度の蛍光灯照射を行って
いる。アイスクリーム、アイスミルク（以下、アイスク
リーム及びアイスミルクを含めアイスクリームとい
う。）中に含有される乳脂肪は、光により酸化されやす
く、酸化されるとアルデヒド類の生成に起因する風味劣
化が起きやすいことが知られている（畜産食品加工学、
斉藤喜一著）。そこで、アイスクリームミックスに、ビ
タミンＣ、ビタミンＥ（δ−トコフェロール）、β−カ
ロチン等の酸化防止剤を適当量添加して、乳脂肪の光に
よる酸化を抑制する試みや、容器の内側にアルミの層を
施したり、容器表面をチタンホワイトでコーティングす
る等して、容器中の製品に直接光が当たらないようにし
て、乳脂肪の光による酸化を抑制する試みがなされてい
る。2. Description of the Related Art Regarding ice cream, "Ministerial Ordinance on Milk and Dairy Product Ingredient Standards"
Japanese Ministry of Health and Welfare Ordinance No. 52) "specifies the component standards and the standards for production methods. According to the report, ice cream (milk solid content 15.0% or more, milk fat content 8.0%, coliform group: negative, general bacteria: 100,000 or less per gram), ice milk (milk solid content 10.0% or more) , Milk fat content 3.0%, coliforms: negative, general bacteria: 50,000 or less per gram), lactoice (milk solids content 3.0% or more, coliforms: negative, general bacteria: 10,000 or less per 1 ml of dissolved water) )are categorized. recent years,
At major mass retailers, department stores, supermarkets, convenience stores, etc., ice cream is displayed in showcases and excessive fluorescent light irradiation is performed inside the showcases for the purpose of improving the visibility of products and making the appearance more gorgeous. ing. Milk fat contained in ice cream and ice milk (hereinafter, ice cream and ice cream including ice milk) is easily oxidized by light, and when oxidized, flavor deterioration due to the generation of aldehydes occurs. Is known to be easy (livestock food processing,
Kiichi Saito). Therefore, an appropriate amount of an antioxidant such as vitamin C, vitamin E (δ-tocopherol), and β-carotene is added to the ice cream mix to suppress the oxidation of milk fat by light. Attempts have been made to suppress the oxidation of milk fat by light, for example, by applying a layer of, or coating the surface of the container with titanium white so that the product in the container is not directly exposed to light.
【０００３】しかしながら、前者においては、光照射に
よる乳脂肪の酸化は抑制されるものの、酸化防止剤を添
加することにより、風味が悪くなったり、コストが高く
なるといった問題がある。また、原材料表示に「酸化防
止剤」といった表示が必要となり、消費者に好まれない
傾向がある。後者においては、光照射による乳脂肪の酸
化は抑制できるものの、コストが高く、容器にアルミを
使用すると製造現場での品質検査で金属探知器が使用で
きないといった製造上の問題が生じる。[0003] However, in the former, although oxidation of milk fat by light irradiation is suppressed, there is a problem that the addition of an antioxidant deteriorates flavor and increases costs. In addition, a label such as "antioxidant" is required for labeling raw materials, which tends to be unfavorable by consumers. In the latter, the oxidation of milk fat by light irradiation can be suppressed, but the cost is high, and when aluminum is used for the container, there arises a production problem that a metal detector cannot be used in a quality inspection at a production site.
【０００４】[0004]
【発明が解決しようとする課題】このような現状におい
て、酸化防止剤を添加することなく、また容器に特別な
加工を施すことなく、ショーケース等で光照射されても
乳脂肪の酸化が抑制されたアイスクリームが求められて
いる。そこで本発明は、光照射による乳脂肪の酸化が抑
制され、ショーケース等で長期保存しても風味の良好な
アイスクリームを提供することを課題とする。本発明に
おいて光とは、蛍光灯、太陽光等をいう。本発明におい
て遊離脂肪率とは、アイスクリーム中に含有される全脂
肪重量に対する遊離脂肪重量の割合をいう。Under these circumstances, the oxidation of milk fat is suppressed even when light is irradiated in a showcase or the like without adding an antioxidant and without specially processing the container. Ice cream is needed. Therefore, an object of the present invention is to provide an ice cream which suppresses the oxidation of milk fat by light irradiation and has a good flavor even when stored for a long time in a showcase or the like. In the present invention, light refers to fluorescent light, sunlight, and the like. In the present invention, the ratio of free fat refers to the ratio of the weight of free fat to the total weight of fat contained in ice cream.
【０００５】[0005]
【課題を解決するための手段】本発明者らは、上記の課
題に鑑み鋭意研究を重ねた結果、アイスクリームの平均
脂肪粒子径を１．０〜１．５μｍ、及び遊離脂肪率を３
〜１３％に調整することにより、光照射による乳脂肪の
酸化を抑制し、長期保存しても風味の良好なアイスクリ
ームが得られることを見出し、本発明を完成させるに至
った。通常、アイスクリームは、原料を混合してアイス
クリームミックスを調製した後、これを均質処理し、殺
菌、冷却、エージング、フリージング、充填、硬化する
ことにより製造される。均質処理により均質化されたア
イスクリームミックス中の脂肪球の平均脂肪粒子径は
０．７〜１．２μｍとなる。そしてエージング中に脂肪
球は、数珠状に会合し、フリーザ中において低温下で高
速撹拌されるとブドウの房状に凝集して気泡表面に吸着
し、脂肪球の膜を作って気泡を安定化させる。この脂肪
球の連鎖がアイスクリームの骨格となり気泡を安定に保
ち、溶解しづらく保形性が良好で、貯蔵中に収縮せず、
しかも口溶けの良好な組織を有するアイスクリームとな
る。Means for Solving the Problems The present inventors have conducted intensive studies in view of the above problems, and as a result, have found that the average fat particle diameter of ice cream is 1.0 to 1.5 μm and the free fat ratio is 3
By adjusting the content to １３13%, it was found that oxidation of milk fat due to light irradiation was suppressed, and ice cream with a good flavor was obtained even after long-term storage, and the present invention was completed. Usually, an ice cream is produced by mixing an ingredient to prepare an ice cream mix, homogenizing the mixture, sterilizing, cooling, aging, freezing, filling, and curing. The average fat particle diameter of fat globules in the ice cream mix homogenized by the homogenization treatment is 0.7 to 1.2 μm. During aging, the fat globules associate in a rosary, and when stirred at high speed in a freezer at low temperature, aggregate into a bunch of grapes and adsorb on the bubble surface, stabilizing the bubbles by forming a fat globule film. Let it. This chain of fat globules becomes a skeleton of ice cream, keeps bubbles stable, hardly melts, has good shape retention, does not shrink during storage,
Moreover, it becomes an ice cream having a tissue that melts well in the mouth.
【０００６】しかしながら、上記の工程においてアイス
クリームミックスを低温下で高速撹拌すると、脂肪球の
皮膜が破壊され、その中から遊離脂肪と呼ばれる液状脂
肪が浸出する。この遊離脂肪は、脂肪球の皮膜が破壊さ
れた不安定な状態で存在するため、光照射による酸化を
受けやすい。そこで、アイスクリームミックスの均質処
理時の均質圧力を調整することで平均脂肪粒子径を０．
３〜０．６μｍとし、フリーザーからの排出時の温度を
調整したところ、脂肪球が高速撹拌時に剪断を受けづら
くなり、脂肪球の皮膜の破壊も抑制されて、アイスクリ
ーム中の遊離脂肪率が３〜１３％と低減され、光照射に
よる乳脂肪の酸化を抑制し、長期保存しても風味の良好
なアイスクリームが得られた。なお、アイスクリームミ
ックス中の脂肪球は、製造工程中で少しずつ凝集するた
め、最終製品中の脂肪球の平均脂肪粒子径は１．０〜
１．５μｍとなる。[0006] However, when the ice cream mix is stirred at a high speed at a low temperature in the above process, the film of the fat globules is broken, and liquid fat called free fat is leached out of the film. Since this free fat exists in an unstable state in which the film of the fat globule is broken, it is easily oxidized by light irradiation. Therefore, the average fat particle diameter is adjusted to 0.1 by adjusting the homogenous pressure during the homogenous treatment of the ice cream mix.
When the temperature at the time of discharge from the freezer is adjusted to 3 to 0.6 μm, the fat globules are hardly subjected to shearing during high-speed stirring, the destruction of the fat globule film is suppressed, and the free fat ratio in the ice cream is reduced. The content was reduced to 3 to 13%, the oxidation of milk fat by light irradiation was suppressed, and an ice cream having a good flavor was obtained even after long-term storage. In addition, since the fat globules in the ice cream mix are gradually agglomerated during the manufacturing process, the average fat particle diameter of the fat globules in the final product is 1.0 to
1.5 μm.
【０００７】[0007]
【発明の実施の形態】本発明では、まず、アイスクリー
ムミックス（以下、ミックスと略す。）を調製する。ミ
ックスの配合は、通常のアイスクリームを製造する際に
用いられるミックスであればいずれでもよく、例えば、
生クリーム、脱脂粉乳、砂糖、乳化剤、安定剤、水を粉
体溶解機に投入し、粉体原料を液体原料に分散、溶解さ
せ、プレート式加熱殺菌機を用いて８５〜９０℃で１５
〜３０秒間加熱殺菌処理を行う。その後、ミックスを高
圧ホモゲナイザー等の高圧均質機に投入し、均質圧力５
００〜８００ｋｇ／ｃｍ2 で均質処理し、プレート式熱
交換機を用いて５℃以下に冷却し、ストレージタンクで
一晩エージングを行う。均質処理時の均質圧力が５００
ｋｇ／ｃｍ2 未満では、平均脂肪粒子径が０．８μｍを
超え、その後のフリージング工程における高速撹拌で脂
肪球が剪断を受けやすくなり、遊離脂肪率が増加し、光
照射による乳脂肪の酸化を抑制できないことがあるため
好ましくない。また、均質圧力が８００ｋｇ／ｃｍ2 を
超えると、微細な脂肪粒子が増加し、均質処理後に脂肪
粒子同士が凝集して平均脂肪粒子径が０．８μｍを超
え、その後のフリージング工程における高速撹拌で脂肪
球が剪断を受けやすくなり、遊離脂肪率が増加し、光照
射による乳脂肪の酸化を抑制できないことがあるため好
ましくない。なお、ミックス中の乳脂肪含量により、平
均脂肪粒子径の大きさも変化するため、平均脂肪粒子径
が目標とする範囲内となるように、均質処理時の均質圧
力を５００〜８００ｋｇ／ｃｍ2 に調整することが好ま
しい。BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, first, an ice cream mix (hereinafter, abbreviated as mix) is prepared. Mixing of the mix may be any mix as long as it is used when producing ordinary ice cream, for example,
Raw cream, skim milk powder, sugar, emulsifier, stabilizer, and water are charged into a powder dissolver, and the powder raw material is dispersed and dissolved in the liquid raw material.
Perform heat sterilization for ~ 30 seconds. Thereafter, the mixture is charged into a high-pressure homogenizer such as a high-pressure homogenizer, and the homogenizing pressure is set to 5%.
The mixture is homogenized at 00 to 800 kg / cm 2 , cooled to 5 ° C. or lower using a plate heat exchanger, and aged in a storage tank overnight. Homogeneous pressure during homogenous processing is 500
When the weight is less than kg / cm 2 , the average fat particle diameter exceeds 0.8 μm, and the high-speed stirring in the subsequent freezing step makes the fat globules more susceptible to shearing, the free fat percentage increases, and the oxidation of milk fat by light irradiation reduces It is not preferable because it may not be able to be suppressed. When the homogenous pressure exceeds 800 kg / cm 2 , fine fat particles increase, the fat particles aggregate after homogenization, and the average fat particle diameter exceeds 0.8 μm. Fat globules are easily sheared, the free fat ratio increases, and oxidation of milk fat due to light irradiation may not be suppressed, which is not preferable. In addition, since the size of the average fat particle diameter changes depending on the milk fat content in the mix, the homogenous pressure during the homogenization treatment is set to 500 to 800 kg / cm 2 so that the average fat particle diameter is within a target range. Adjustment is preferred.
【０００８】次いで、エージング後のミックスをバッチ
式フリーザー、連続式フリーザー等を用いてオーバーラ
ンが３０〜１００％となるようにフリージングを行い、
適当な大きさの容器に充填して、約−２０℃で硬化さ
せ、−２０〜−３０℃で貯蔵することにより、本発明の
アイスクリームを製造することができる。なお、フリー
ジング後はフリーザーから排出されるミックスの温度が
−３．０〜−５．０℃となるように調整することが好ま
しい。ミックスの温度が−３．０℃を超えると、ミック
スの凍結が不十分となりフリージング時における剪断を
受けづらくなり、遊離脂肪率が３％に満たなくなり、ア
イスクリームの組織が脆く、滑らかさに欠け、口溶けが
悪くなるのと、ミックスが柔らかくなりすぎて充填適性
が悪くなるため、好ましくない。また、ミックスの温度
が−５．０℃未満では、ミックスの凍結が進みすぎてフ
リージング時における剪断を受けすぎて遊離脂肪率が１
３％を超え、光照射による乳脂肪の酸化が起こりやすく
なるため好ましくない。また、フリーザーから排出され
るミックスの温度の調整は、フリーザーの蒸発圧力、ミ
ックス流量又はダッシャー回転数等を調節することによ
り調整することができ、例えば、フリーザーの蒸発圧力
は２．５ｋｐ、ミックス流量は１６０Ｌ／Ｈ、ダッシャ
ーの回転数は１８０ｒｐｍとすることが好ましい。Next, the aged mix is subjected to freezing using a batch type freezer, a continuous type freezer or the like so that the overrun becomes 30 to 100%.
The ice cream of the present invention can be manufactured by filling a container of an appropriate size, curing at about -20 ° C, and storing at -20 to -30 ° C. In addition, after freezing, it is preferable to adjust the temperature of the mix discharged from the freezer to be -3.0 to -5.0 ° C. When the temperature of the mix exceeds -3.0 ° C., the mix is not sufficiently frozen, so that it is difficult to be subjected to shearing during freezing, the free fat ratio is less than 3%, and the texture of the ice cream is brittle and lacks smoothness. This is not preferred because the dissolution in the mouth deteriorates and the mix becomes too soft and the filling suitability deteriorates. If the temperature of the mix is lower than -5.0 ° C, the freezing of the mix proceeds too much and the mixture is subjected to excessive shearing during freezing, resulting in a free fat ratio of 1%.
If it exceeds 3%, oxidation of milk fat by light irradiation tends to occur, which is not preferable. Further, the temperature of the mix discharged from the freezer can be adjusted by adjusting the evaporating pressure of the freezer, the mixing flow rate, the number of rotations of the dasher, and the like. For example, the evaporating pressure of the freezer is 2.5 kp, and the mixing flow rate is adjusted. Is preferably 160 L / H, and the rotation speed of the dasher is preferably 180 rpm.
【０００９】[0009]
【実施例】実施例１ 表１に示す配合に従い、６種のアイスクリームを調製し
た。EXAMPLES Example 1 Six types of ice cream were prepared according to the composition shown in Table 1.
【００１０】[0010]
【表１】 [Table 1]
【００１１】試料１：クリーム（ＨＦＣ：High Fat Cre
am、オーストラリア産）、脱脂粉乳、砂糖、乳化剤とし
てグリセリン脂肪酸エステル、安定剤として増粘多糖類
製剤（キャベロックス、トーエイ貿易）及び水を粉体溶
解機に投入し、分散、溶解させ、プレート式加熱殺菌機
を用い、８５℃で加熱殺菌処理を行った。次いで、高圧
ホモゲナイザーを用い、均質圧力６００ｋｇ／ｃｍ2 で
均質処理を行った。その後、一晩エージングを行い、ミ
ックスをフリーザー（ＷＳ−１０６Ｇ型、ＡＰＶＣ−ｒ
ｅｐａｃｏ社）に投入し、オーバーランを７０％に設定
し、蒸発圧力２．５ｋｐ／ｃｍ2 、ミックス流量１５０
Ｌ／Ｈ、ダッシャー回転数１６０ｒｐｍに調節してフリ
ージングを行い、フリーザーから排出されるミックスの
温度を−３．５℃に調整し、円柱型白色容器（高さ２ｃ
ｍ、直径７ｃｍ）に充填し、−２５℃にて一晩硬化させ
て、アイスクリームを製造した。 試料２：フリーザーの蒸発圧力を１．９ｋｐ／ｃｍ2 に
調節してフリーザーから排出されるミックスの温度を−
４．５℃に調整する以外は、試料１と同様の方法でアイ
スクリームを製造した。 試料３：フリーザーの蒸発圧力を１．６ｋｐ／ｃｍ2 に
調節してフリーザーから排出されるミックスの温度を−
５．０℃に調整する以外は、試料１と同様の方法でアイ
スクリームの製造した。Sample 1: Cream (HFC: High Fat Cre)
am, made in Australia), skim milk powder, sugar, glycerin fatty acid ester as emulsifier, thickening polysaccharide preparation (Caverox, Toei Trading) and water as stabilizers, put into powder dissolver, disperse and dissolve, plate type Heat sterilization was performed at 85 ° C. using a heat sterilizer. Next, using a high-pressure homogenizer, homogenization treatment was performed at a homogenous pressure of 600 kg / cm 2 . Thereafter, aging was performed overnight, and the mix was frozen (WS-106G, APVC-r).
epaco), the overrun was set to 70%, the evaporation pressure was 2.5 kp / cm 2 , and the mix flow rate was 150.
L / H, Dasher rotation speed was adjusted to 160 rpm, freezing was performed, the temperature of the mix discharged from the freezer was adjusted to -3.5 ° C, and a cylindrical white container (height 2c)
m, 7 cm in diameter) and cured at -25 ° C overnight to produce an ice cream. Sample 2: the evaporating pressure of the freezer was adjusted to 1.9 kp / cm 2 and the temperature of the mix discharged from the freezer was −
An ice cream was produced in the same manner as in Sample 1, except that the temperature was adjusted to 4.5 ° C. Sample 3: The evaporating pressure of the freezer was adjusted to 1.6 kp / cm 2 and the temperature of the mix discharged from the freezer was −
Ice cream was produced in the same manner as in Sample 1, except that the temperature was adjusted to 5.0 ° C.
【００１２】試料４：フリーザーの蒸発圧力を１．２ｋ
ｐ／ｃｍ2 に調節してフリーザーから排出されるミック
スの温度を−６．５℃に調整する以外は、試料１と同様
の方法でアイスクリームの製造を試みたが、チャーニン
グが発生し、アイスクリームを製造することができなか
った。 試料５：ミックスの均質処理を均質圧力２００ｋｇ／ｃ
ｍ2 で行い、さらにフリーザーの蒸発圧力を１．９ｋｐ
／ｃｍ2 に調節してフリーザーから排出されるミックス
の温度を−４．５℃に調整する以外は、試料１と同様の
方法でアイスクリームの製造した。 試料６：ミックスの均質処理を均質圧力９００ｋｇ／ｃ
ｍ2 で行い、さらにフリーザーの蒸発圧力を１．９ｋｐ
／ｃｍ2 に調節してフリーザーから排出されるミックス
の温度を−４．５℃に調整する以外は、試料１と同様の
方法でアイスクリームの製造を試みたが、チャーニング
が発生し、アイスクリームを製造することができなかっ
た。 試料１〜６のミックスについて、平均脂肪粒子径（メジ
アン径）とその粒径分布を粒度分布計ＳＡＬＤ−２００
０（島津製作所製）を用いて測定した。なお、ミックス
の平均脂肪粒子径の測定は、均質処理を行い一晩エージ
ングを行ったミックスについて行った。その結果を表２
に示す。Sample 4: 1.2 k evaporating pressure of freezer
Ice cream was produced in the same manner as in Sample 1, except that the temperature of the mix discharged from the freezer was adjusted to -6.5 ° C by adjusting to p / cm 2 , but charring occurred. Could not produce ice cream. Sample 5: A homogenous treatment of the mix was performed at a homogeneous pressure of 200 kg / c.
performed in m 2, and more 1.9kp the evaporation pressure of the freezer
/ Except cm 2 adjusted to to adjust the temperature of the mix is discharged from the freezer to -4.5 ° C. was prepared ice cream in the same manner as Sample 1. Sample 6: A homogenous treatment of the mix was performed at a homogeneous pressure of 900 kg / c.
performed in m 2, and more 1.9kp the evaporation pressure of the freezer
/ Cm 2 and the temperature of the mix discharged from the freezer was adjusted to −4.5 ° C., except that ice cream was produced in the same manner as in Sample 1. The cream could not be manufactured. The average fat particle size (median size) and the particle size distribution of the mix of samples 1 to 6 were measured using a particle size distribution analyzer SALD-200.
0 (manufactured by Shimadzu Corporation). In addition, the measurement of the average fat particle diameter of the mix was performed on the mix that had been subjected to homogenous treatment and aged overnight. Table 2 shows the results.
Shown in
【００１３】[0013]
【表２】 [Table 2]
【００１４】試験例１ 実施例１で得られた試料１〜３及び５のアイスクリーム
について、平均脂肪粒子径（メジアン径）及び遊離脂肪
率を測定した。平均脂肪粒子径の測定：粒度分布計ＳＡ
ＬＤ−２０００（島津製作所製）を用いて測定した。 遊離脂肪率の測定：２００ｍｌの分液漏斗に約１０ｇの
各試料を精秤し、四塩化炭素溶液３０ｍｌを加え、軽く
しん盪させ、５分間静置後、上層と下層に別れた層のう
ち、下層を採取した。残った上層に四塩化炭素溶液３０
ｍｌを加え、前記と同様の操作で下層を採取した。さら
に、この下層を２００ｍｌ分液漏斗に移し、飽和食塩水
３０ｍｌを加え、前記と同様の操作で下層を採取した。
この下層に残留する四塩化炭素溶液をロータリーエバポ
レーターで減圧濃縮し、遊離脂肪を採取してその量を測
定した。また、全脂肪量をバブコック法により測定し、
全脂肪量に対する遊離脂肪量の割合を算出した。その結
果を表３に示す。 Test Example 1 The average fat particle diameter (median diameter) and the free fat percentage of the ice creams of Samples 1 to 3 and 5 obtained in Example 1 were measured. Measurement of average fat particle size: particle size distribution analyzer SA
It measured using LD-2000 (made by Shimadzu Corporation). Measurement of percentage of free fat: about 10 g of each sample was precisely weighed in a 200 ml separatory funnel, 30 ml of carbon tetrachloride solution was added, the mixture was gently shaken, and allowed to stand for 5 minutes. , The lower layer was collected. Carbon tetrachloride solution 30
ml was added, and the lower layer was collected in the same manner as above. Further, the lower layer was transferred to a 200 ml separating funnel, 30 ml of saturated saline was added, and the lower layer was collected in the same manner as above.
The carbon tetrachloride solution remaining in the lower layer was concentrated under reduced pressure using a rotary evaporator, and free fat was collected and its amount was measured. Also, the total fat mass was measured by the Babcock method,
The ratio of the amount of free fat to the amount of total fat was calculated. Table 3 shows the results.
【００１５】[0015]
【表３】 [Table 3]
【００１６】試験例２ 実施例１で得られた試料１〜３及び５のアイスクリーム
について、光照射試験を行った。 光照射試験：アイスクリームを−１８℃のマウンテンシ
ョーケース（ＳＡＮＤＥＮ社製）にて約１０００ルクス
の光照射を行いながら７日間保存し、保存０日後、保存
３日後、保存７日後の各試料のＰＯＶ（過酸化物価）を
鉄−チオシアネート法により測定した。なお、通常ＰＯ
Ｖの値がおおよそ２を超えると酸化臭が感じられる。さ
らに１０名の熟練パネラーに各試料３０ｇ（品温−１７
℃）を食してもらい、酸化臭について、製造直後のアイ
スクリームを１０点とし、これと比較した点数で評価し
た。その結果を表４に示す。 Test Example 2 The ice creams of Samples 1 to 3 and 5 obtained in Example 1 were subjected to a light irradiation test. Light irradiation test: The ice cream was stored in a mountain showcase (manufactured by SANDEN) at −18 ° C. for 7 days while being irradiated with light of about 1000 lux, and after 0 day, 3 days, and 7 days after storage, POV (peroxide value) was measured by the iron-thiocyanate method. In addition, usually PO
When the value of V exceeds approximately 2, an odor of oxidation is felt. Furthermore, 30 g of each sample (product temperature -17) was sent to 10 skilled panelists.
° C), and the oxidative odor was evaluated on the basis of a score of 10 points for the ice cream immediately after production. Table 4 shows the results.
【００１７】[0017]
【表４】 [Table 4]
【００１８】試料１〜３は、経時的なＰＯＶの上昇も少
なく、光照射による乳脂肪の酸化が抑制されていること
が確認された。また、保存７日後でも酸化臭が感じられ
ないとの評価を得た。一方で、試料５は、経時的にＰＯ
Ｖが上昇し、保存３日後で酸化臭が感じられ、好ましく
ないとの評価であった。Samples 1 to 3 showed little increase in POV with time, confirming that the oxidation of milk fat by light irradiation was suppressed. In addition, it was evaluated that no odor of oxidation was felt even after 7 days of storage. On the other hand, Sample 5
V increased, and an odor of oxidation was felt 3 days after storage, which was evaluated as undesirable.
【００１９】[0019]
【発明の効果】本発明によれば、光照射による乳脂肪の
酸化が抑制され、ショーケース等で長期間保存しても風
味が良好なアイスクリームを提供することができる。本
発明のアイスクリームは、酸化防止剤を添加することな
く、また、容器に特殊な加工を施さなくとも、アイスク
リームの製造工程において、平均脂肪粒子径及び遊離脂
肪率を調整することで、光照射による乳脂肪の酸化が抑
制されるものである。According to the present invention, it is possible to provide an ice cream which suppresses the oxidation of milk fat by light irradiation and has a good flavor even when stored for a long time in a showcase or the like. The ice cream of the present invention can be obtained by adjusting the average fat particle diameter and the free fat percentage in the ice cream production process without adding an antioxidant and without specially processing the container. It suppresses the oxidation of milk fat by irradiation.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 島田 勇一 東京都日野市神明４−１−12 プレステー ジビル205 (72)発明者 秦 博之 東京都府中市本町３−33−５ 南乃家201 Ｆターム(参考） 4B014 GB18 GP02 GY01 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Yuichi Shimada 4-1-12 Shinmei, Hino-shi, Tokyo Prestige Building 205 (72) Inventor Hiroyuki Hata 3-33-5, Honmachi, Fuchu-shi, Tokyo 201 Minanoya F-term ( Reference) 4B014 GB18 GP02 GY01
Claims (2)
あり、遊離脂肪率が３〜１３％であることを特徴とする
アイスクリーム。An ice cream having an average fat particle size of 1.0 to 1.5 μm and a free fat ratio of 3 to 13%.
イスクリームミックスの均質処理を均質圧力５００〜８
００ｋｇ／ｃｍ2 で行って平均脂肪粒子径を０．３〜
０．６μｍとなるようにする工程、及びフリーザーから
アイスクリームミックスを−３．０〜−５．０℃で排出
する工程を含むことを特徴とする請求項１記載のアイス
クリームの製造方法。2. In the ice cream manufacturing process, the ice cream mix is homogenized at a uniform pressure of 500-8.
Performing at 00 kg / cm 2 to reduce the average fat particle diameter to 0.3 to
2. The method for producing ice cream according to claim 1, further comprising a step of adjusting the thickness to 0.6 [mu] m and a step of discharging the ice cream mix from a freezer at -3.0 to -5.0 [deg.] C.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000087304A JP3999920B2 (en) | 2000-03-27 | 2000-03-27 | Ice cream and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000087304A JP3999920B2 (en) | 2000-03-27 | 2000-03-27 | Ice cream and manufacturing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2001269123A true JP2001269123A (en) | 2001-10-02 |
| JP3999920B2 JP3999920B2 (en) | 2007-10-31 |
Family
ID=18603337
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2000087304A Expired - Fee Related JP3999920B2 (en) | 2000-03-27 | 2000-03-27 | Ice cream and manufacturing method thereof |
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| Country | Link |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006006195A (en) * | 2004-06-25 | 2006-01-12 | Fuji Oil Co Ltd | Oil-in-water type emulsion |
| JP2006094801A (en) * | 2004-09-30 | 2006-04-13 | Fuji Oil Co Ltd | Oil-in-water emulsified product containing nonfat milk solid |
| JP2009124985A (en) * | 2007-11-22 | 2009-06-11 | Morinaga & Co Ltd | Method for producing chocolate ice cream |
| JP2011103906A (en) * | 2011-03-11 | 2011-06-02 | Fuji Oil Co Ltd | Oil-in-water emulsified substance |
| JP2016119885A (en) * | 2014-12-25 | 2016-07-07 | 太陽化学株式会社 | Degradation odor inhibitor laurate-based oil and fat-containing food |
-
2000
- 2000-03-27 JP JP2000087304A patent/JP3999920B2/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006006195A (en) * | 2004-06-25 | 2006-01-12 | Fuji Oil Co Ltd | Oil-in-water type emulsion |
| JP2006094801A (en) * | 2004-09-30 | 2006-04-13 | Fuji Oil Co Ltd | Oil-in-water emulsified product containing nonfat milk solid |
| JP2009124985A (en) * | 2007-11-22 | 2009-06-11 | Morinaga & Co Ltd | Method for producing chocolate ice cream |
| JP2011103906A (en) * | 2011-03-11 | 2011-06-02 | Fuji Oil Co Ltd | Oil-in-water emulsified substance |
| JP2016119885A (en) * | 2014-12-25 | 2016-07-07 | 太陽化学株式会社 | Degradation odor inhibitor laurate-based oil and fat-containing food |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3999920B2 (en) | 2007-10-31 |
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