JP2002186427A - Frozen dessert - Google Patents

Abstract

(57) [Summary] [Problem] To provide a frozen dessert having a soft but sticky texture, such as the texture of fresh chocolate, and a good melting in the mouth. SOLUTION: In frozen dessert, (1) soluble in water at least 50 ° C. or less, (2) 1.5% by weight aqueous solution does not gel at 25 ° C., (3) ι- or κ-type, Or (4) 0.1% by weight of calcium ion, which is a mixture of both
A water-soluble carrageenan having at least one of the following properties is used.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a frozen dessert having a new texture. More specifically, the present invention relates to a frozen dessert that has a soft but sticky texture, such as the texture of fresh chocolate, and has a good melting point in the mouth.

[0002]

2. Description of the Related Art Conventionally, as a method for improving the texture of frozen desserts, thickening polysaccharides such as guar gum, tamarind seed gum, gelatin, and general-purpose carrageenan have been added to a frozen dessert mix as texture improving agents. Frozen desserts that have a soft tissue and are easy to eat by setting the overrun high during the production of frozen desserts are being studied. However, it was difficult for such a method to give a soft but sticky texture like raw chocolate.

[0003] Therefore, in order to obtain a sticky texture, starch is added to frozen desserts. However, when starch is added, the viscosity of the frozen dessert mix liquid at the time of production becomes high, which makes handling difficult, and also has a problem in terms of shape retention of the finished frozen dessert.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to provide a frozen dessert which has solved the above-mentioned conventional problems and has a texture similar to that of raw chocolate having softness and stickiness.

[0005]

Means for Solving the Problems The inventors of the present invention have made intensive studies to solve the above-mentioned problems, and found that by using water-soluble carrageenan for frozen desserts, it was possible to obtain a soft dessert without causing a problem in production. Found that a frozen dessert having a sticky texture can be obtained. In addition, it was found that the use of this water-soluble carrageenan gives a good frozen dessert with good mouth melting while giving the above-mentioned texture. Furthermore, it was found that a good texture closer to that of fresh chocolate can be imparted by using a texture improver in combination. Ice creams are preferred as a frozen dessert that matches the texture of raw chocolate, and the dessert has a total solid content of 3%.
It has been found that those having 0 to 50% by weight are preferable.

The present invention has been developed based on such findings, and includes the following aspects: A frozen dessert characterized by containing water-soluble carrageenan. Item 2. Water-soluble carrageenan is as follows (1) to (4): (1) dissolves in water at least 50 ° C. or less (2) 1.5% by weight aqueous solution does not gel at 25 ° C. (3) ι- (1) containing at least 0.1% by weight of calcium ions, wherein at least one property is selected from: The described frozen dessert. Item 3. Item 3. The frozen dessert according to item 1 or 2, which contains water-soluble carrageenan at a ratio of 0.01 to 1.0% by weight.

Item 4. Item 4. The frozen dessert according to any one of Items 1 to 3, further comprising a texture improver. Item 5. The frozen dessert according to any one of claims 1 to 4, wherein the dessert is ice cream. Item 6. Item 6. The frozen dessert according to any one of Items 1 to 5, wherein the total solid content of the frozen dessert is 30 to 50% by weight. Item 7. Item 7. The frozen dessert according to any one of Items 1 to 6, wherein the frozen dessert is a fresh chocolate type ice cream.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The frozen dessert to which the present invention is applied can have various constitutions depending on the intended product, for example, ice creams such as ice cream, ice milk, lacto ice; soft cream; Ice cake;
Sherbet; water ice (ice dessert) such as ice candy, shaved ice, and sleet; generally frozen confectionery such as frozen yogurt. Among them, ice creams are particularly preferred as a preferred embodiment of the frozen dessert having a soft but sticky texture to be the object of the present invention, and the total solid content is 30 to 50% by weight, more preferably 35%.
~ 45% by weight is preferred. In addition, the flavor is preferably a fresh chocolate type, because it matches the texture of the frozen dessert according to the present invention.

The frozen dessert according to the present invention is characterized by containing so-called water-soluble carrageenan. The water-soluble carrageenan used in the present invention has a property of being completely dissolved in water when mixed with water and, if necessary, stirred with an arbitrary stirring means such as a whisk.

Specifically, such a water-soluble carrageenan is
It is preferable to have at least one of the following properties.

(1) Soluble in water at least at 50 ° C. or lower: Conventionally known general-purpose carrageenans are generally insoluble in water unless heated to 60 ° C. or higher. It can be dissolved in water at least at 50 ° C or less, more specifically 5 to 40 ° C, more preferably 5 to 30 ° C. That is, according to the water-soluble carrageenan used in the present invention, the frozen dessert according to the present invention can be prepared very easily because it is dissolved in water having a normal water temperature of about 18 to 25 ° C.

(2) A conventionally known general-purpose carrageenan whose 1.5% by weight aqueous solution does not gel at 25 ° C. is such that the 1.5% by weight aqueous solution gels at 25 ° C. On the other hand, the water-soluble carrageenan used in the present invention is characterized in that it does not gel at 25 ° C. in a 1.5% by weight aqueous solution. More preferably, 2
Those which do not gel in a 1.8 wt% aqueous solution condition at 5 ° C. are preferred, and most preferably those which do not gel in a 2.5 wt% aqueous solution. The two are clearly distinguishable in this regard. Specifically, when the viscosity of a 1.5% by weight aqueous solution was measured under the conditions of a BL type viscometer rotor No. 2 (manufactured by Tokimec Co., Ltd.) and a rotation speed of 12 rpm, the viscosity was 25 ° C.
And 4000 mPa or less, preferably 1500 mPa or less.

(3) ι-type or κ-type, or a mixture of both: The present invention is characterized in that at least one of ι-type carrageenan and κ-type carrageenan is used as the water-soluble carrageenan. It is assumed that. Preferably ι-carrageenan. ι-
This is because carrageenan can impart a soft but sticky texture closer to raw chocolate. Note that ι-carrageenan can be used alone or in combination with κ-carrageenan.

(4) Calcium ion is contained in a proportion of 0.1% by weight or less: The proportion of calcium ion contained in the water-soluble carrageenan used in the present invention is at most 0.1 with respect to conventionally known general-purpose carrageenan. % By weight, and preferably 0.05% by weight or less.

In the present invention, preferably, the above (1)
It is desirable to use a water-soluble carrageenan having the above properties, more preferably all of the above properties (1) to (4). By using carrageenan having such properties, the viscosity of the frozen dessert mix liquid does not become excessively high during production, and there is no problem in production, and the frozen dessert having the novel texture of the present invention can be produced. .

The water-soluble carrageenan having the above properties used in the present invention is commercially available, for example, Gelrich N manufactured by Saneigen FFI Co., Ltd.
O. 3 and the like.

The frozen dessert according to the present invention contains water, preferably distilled water, so as to contain the water-soluble carrageenan in an amount of usually 0.01 to 1.0% by weight, more preferably 0.02 to 0.3% by weight. Can be prepared. Dissolution of water-soluble carrageenan in water is 18-25 ° C.
Although it can be dissolved in water at a normal temperature, it is preferably carried out under heating. Specifically, it can be heated and dissolved at a temperature of 40 ° C. or higher, preferably 50 to 80 ° C., and can be dissolved with stirring if necessary.

The frozen dessert according to the present invention may further contain a commonly used texture improving agent in addition to the water-soluble carrageenan. By using a texture improver in combination, a good texture close to that of fresh chocolate can be imparted.

Examples of the texture improver include pectin, agar, gellan gum, gelatin, xanthan gum, locust bean gum, guar gum, general-purpose carrageenan, arabic gum, native gellan gum, glucomannan, tara gum, pullulan, tamarind seed polysaccharide, tragacanth gum , Karaya gum, gum arabic, water-soluble polysaccharides such as alginic acids (alginic acid, alginate), curdlan, glucomannan, macrohomopsis gum, CM
C, at least one selected from the group consisting of microcrystalline cellulose, soybean polysaccharide, starch and dextrin. Among them, locust bean gum, tamarind seed polysaccharide and guar gum are preferably used.
These can be used alone or in combination of two or more. Sanvest NN-484 manufactured by San-Ei Gen FFI Co., Ltd. can be mentioned as a preparation in which these texture improver and water-soluble carrageenan are used in combination.

The mixing ratio of the texture improver is not particularly limited, but is usually from 0.01 to 5.0 per 100% by weight of frozen dessert.
It can be appropriately selected from the range of 0% by weight.

The frozen dessert according to the present invention can have the same structure as ordinary frozen dessert except that it is added to the above-mentioned water-soluble carrageenan and, if necessary, a texture improver, and contains water, protein, saccharides, oils and fats. An additive material selected from fat milk solids, flavoring agents, coloring agents, emulsifiers, stabilizers and the like is mixed at a predetermined ratio and melted.

As the protein, proteins derived from milk, such as milk, skim milk powder, whole fat milk powder, whole fat sweetened condensed milk, defatted sweetened condensed milk or fresh cream, and proteins derived from eggs are usually suitably used.

Examples of the carbohydrate include sucrose, lactose, maltose, glucose, fructose, invert sugar, syrup, powdered syrup, reduced malt syrup, honey, trehalose, trehalulose, neotrehalose, palatinose, D-xylose and the like. Sugar alcohols such as xylitol, sorbitol, maltitol, and erythritol; high sweetness such as saccharin sodium, cyclamate and its salts, acesulfame potassium, thaumatin, aspartame, sucralose, alitame, neotame, and stevioside contained in stevia extract. Sweeteners and the like can be mentioned.

As fats and oils, one or more of milk fats such as butter and fresh cream, vegetable fats and oils, fractionated fats, hardened fats and transesterified fats and the like can be used in combination. Examples of vegetable oils include soybean oil,
Rapeseed oil, cottonseed oil, corn oil, sunflower oil, olive oil,
Mention may be made of safflower oil, palm oil, palm kernel oil and coconut oil.

Examples of the emulsifier include organic acid monoglycerides such as citric acid and lactic acid, glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin and the like. And the like.

The frozen dessert according to the present invention has various flavors, pigments, and the like for the purpose of imparting a desired scent, color, taste, flavor, and nutrient to a target food and preventing deterioration due to long-term storage. Seasonings, flavor preparations, fruit juice, pulp, preservatives,
One or more kinds of antioxidants, vitamins, minerals (potassium, magnesium, sodium, calcium, etc.), supplements (propolis, catechin, etc.) and the like can be blended.

The water-soluble carrageenan used in the present invention may be an aqueous solution containing at least one of calcium ions, potassium ions, gums (eg, locust bean gum) reactive with water-soluble carrageenan, or milk-derived proteins. It has the property of reacting and gelling. From this, the frozen dessert having a soft texture of the present invention, in addition to the water-soluble carrageenan, these calcium ions,
By blending at least one of potassium ions, gums or proteins derived from milk, it is possible to adjust to a desired viscosity and a desired gelling temperature.

For example, when ι-carrageenan, κ-carrageenan or a mixture thereof is used as the water-soluble carrageenan, the gelling temperature is adjusted to 15 to 60 ° C., preferably 20 to 40 ° C. by mixing the above components. It is desirable to prepare a frozen dessert having a soft texture.

The method for producing a frozen dessert according to the present invention may be a general production process for a frozen dessert except for the step of adding water-soluble carrageenan. The general method of making frozen desserts is
Weighing and mixing of raw materials → heating (30-70 ° C) → dissolution / mixing →
Filtration → Homogenization → Sterilization (68 ° C, 30 minutes or more or HTST sterilization or UHT sterilization) → Cooling (5 ° C or less) → Aging (Keep the sterilized and cooled mix at 0-5 ° C and hydrate) → Add flavor It can be produced through a → freezing → filling step, and the water-soluble carrageenan can be usually weighed and mixed with other raw materials during the weighing and mixing step of the raw materials.

According to the present invention, there is no problem in production,
It was found to be a good frozen dessert with a soft but sticky texture and good melting in the mouth. Also, depending on the amount of water-soluble carrageenan as a raw material and the composition of the texture modifier or sugar used, a sticky texture such as sticking to the teeth found in soft candy and nougat is imparted, and It was found that a frozen dessert with a good mouthfeel and good texture could be obtained.

[0031]

The present invention will be described below in more detail with reference to the following Examples, but it should not be construed that the invention is limited thereto. In the present invention, unless otherwise specified,% means% by weight, part means parts by weight, and * in the text means Saneigen FFI Co., Ltd.

The water-soluble carrageenan used in the following examples was dissolved in water at 25 ° C.
A mixture of caroganans of ι-type and κ-type in which a weight% aqueous solution does not gel at 25 ° C. and has a calcium ion content of 0.1% by weight or less.

Example 1 Raw chocolate-flavored ice was prepared by a conventional method using the composition shown below. (Total solids 42%, overrun 0
%)

Formulation (Ice Milk) Whole Fat Sugar Condensed Milk 12.25 Unsalted Butter 3.0 Skim Milk Powder 6.0 Refined Coconut Oil 8.0 Fructose Glucose Liquid Sugar 16.0 Cocoa Powder 2.0 Cocoa Chips 2.0 Brandy 1.0 Water-soluble carrageenan (gel rich NO.3 *) 0.05 Texture modifier 0.2 (Sunpast YK-500 *: containing 80% tamarind seed polysaccharide and 20% quad gum) Emulsifier (Homogen No. 994 * 0.2) Dye (SR chocolate color No. 2) 0.25 Fragrance (cocoa flavor No. 61003 *) 0.2 Fragrance (black chocolate flavor *) 0.2 Fragrance (brandy flavor 69469 *) 0.1 In water To a total of 100.

The finished fresh chocolate flavored ice of Example 1 had a texture similar to eating soft but sticky raw chocolate, and had a good melting in the mouth. As a comparative example, a fresh chocolate flavored ice was made with the same formula as above except that the water-soluble carrageenan was not used, but it became a crisp and dry texture, and it was not a soft but sticky texture like fresh chocolate. Did not.

Example 2 A milk ice bar was prepared according to a conventional method with the composition shown below (total solid content: 38.5%, overrun: 0%).

Prescription (ice cream) Milk 50.00 Fresh cream (milk fat 50%) 10.00 Unsalted butter 7.00 Skim milk powder 6.00 Sugar 8.00 Sugar syrup 75% 10.00 Texture modifier 0 25 (Sunbest NN-484 *: 25% water-soluble carrageenan, 13% locust bean gum, 12.5% quacadum, 12.5% tamarind seed polysaccharide) Emulsifier (Homogen NO.994 *) 0.20 Dye (Carotene-based NO. 9400-S *) 0.05 Fragrance (milk cream flavor No.59377 *) 0.10 Fragrance (crocodile flavor NO.61484 *) 0.10 With water 100.00

The resulting milk ice bar had a sticky texture like that of nougat, and was a new and good texture with good mouth melting.

Claims (7)

[Claims] 1. A frozen dessert containing water-soluble carrageenan. 2. The water-soluble carrageenan is dissolved in the following (1) to (4): (1) at least 50 ° C. or less in water (2) The 1.5% by weight aqueous solution does not gel at 25 ° C. (3) ι-type or κ-type, or a mixture of both. (4) It contains at least 0.1% by weight of calcium ions, and has at least one property. The frozen dessert according to claim 1. 3. The frozen dessert according to claim 1, which comprises 0.01 to 1.0% by weight of water-soluble carrageenan. 4. The method according to claim 1, further comprising a texture improver.
The frozen dessert according to any of the above. 5. The frozen dessert according to claim 1, wherein the dessert is ice cream. 6. The frozen dessert according to claim 1, wherein the total solid content of the frozen dessert is 30 to 50% by weight. 7. The frozen dessert according to claim 1, wherein the dessert is a fresh chocolate type ice cream.