JP2002223703A - Liquid soft mix with fruit juice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a liquid soft mix with fruit juice of which increase of viscosity, gelatinization and separation during preservation or in a delivering step are suppressed. SOLUTION: This soft mix is obtained by formulating an adequate amount of a propylene glycol ester of alginic acid, a gellan gum and soybean saccharides with the liquid soft mix containing the fruit juice.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a liquid soft mix containing fruit juice used as a raw material for soft ice cream. The liquid soft mix containing fruit juice of the present invention can be distributed and sold in a liquid state because the viscosity increase, gelation, and separation during storage and distribution are suppressed. In addition, by using this juice-containing liquid soft mix, it has a fruit juice flavor and refreshing taste,
It is possible to provide a soft ice cream with improved overrun and good shape retention.

[0002]

2. Description of the Related Art Conventionally, a liquid soft mix used as a raw material for a soft ice cream is mainly composed of milk, animal and vegetable fats and oils such as butter and coconut oil, sugars such as sucrose and isomerized sugar, stabilizers and emulsifiers. It is manufactured by blending By freezing this liquid soft mix while overrunning it with a freezer for soft ice cream, a soft ice cream having a fine texture and a smooth structure can be obtained. Also known is an acidic liquid soft mix with a fermented flavor or refreshing taste by inoculating a lactic acid bacterium starter for fermented milk production into the raw material solution of the liquid soft mix and further adjusting the acidity with an acid as needed. However, this acidic liquid soft mix has a problem that its quality deteriorates due to gelation or separation of components during storage or distribution process, and it is very difficult to supply acidic liquid soft mix with stable quality. It is a difficult situation.

[0003] By the way, a stabilizer generally used in producing a liquid soft mix is necessary for imparting functions such as improvement of emulsion stability and overrun (foaming property), or maintenance of shape retention after freezing. Is indispensable. Stabilizers used for this purpose include kappa carrageenan, sodium carboxymethylcellulose (CMC), sodium alginate, agar, furceleran,
Starch, pullulan, xanthan gum, locust bean gum, propylene glycol alginate, pectin, soy polysaccharide, curdlan, etc. are known. Has properties. As a technique related to acidic milk, for example, when producing a yogurt beverage that can be stored for a long period of time, it has been attempted to increase the emulsion stability by adding ultra high methoxy pectin and propylene glycol alginate (particularly). JP-A-58-187133).
Further, soybean polysaccharides have been added to enhance the emulsion stability against heat shock (Japanese Patent Laid-Open No. 2000-2000).
-14325 publication).

[0004]

The liquid soft mix may have a storage period of about six months after being manufactured and be consumed in the form of a soft ice cream after being frozen, and may have a long distribution time. The process often goes through. Therefore, when a liquid soft mix is produced, it is generally practiced to perform a heat treatment at about 140 to 150 ° C. for about 2 to 10 seconds to obtain a so-called long life product. It is an essential requirement that the liquid soft mix always maintain fluidity in a sol state until it is frozen and consumed as a soft cream.

[0005] However, in a liquid soft mix containing fruit juice to which a fruit juice flavor or a refreshing taste is added by adding a concentrated fruit juice, a straight fruit juice, or an acid, etc., the above heat treatment is carried out so that during storage or distribution process over time. As a result, problems such as an increase in viscosity, gelation, and separation occur. In particular,
During storage or distribution process, for example, during the unloading from the refrigerator in the summer, etc., when the temperature rises under the influence of the outside air and the heat shock such as re-cooling occurs, the gelation phenomenon becomes more remarkable. appear. Even if an attempt is made to produce a soft ice cream using the liquid soft mix containing the gelled juice in this way, not only is the overrun insufficient, but also
The result is an organization that loses smoothness and loses commercial value. The present inventors have raised the viscosity and gelation during storage and distribution of such a juice-containing liquid soft mix, and furthermore, to solve the problem of separation.
As a result of intensive research, it has been found that by including propylene glycol alginate and gellan gum as stabilizers, viscosity increase and gelation during storage and distribution can be suppressed. In addition, it was found that by adding soybean polysaccharides in addition to propylene glycol alginate and gellan gum as stabilizers, viscosity increase and gelation during storage and distribution processes can be further suppressed and separation can be suppressed. The invention has been completed.

[0006] Accordingly, an object of the present invention is to provide a liquid soft mix containing fruit juice, which contains propylene glycol alginate and gellan gum to suppress increase in viscosity and gelation during storage and distribution. . In addition, the present invention provides a liquid soft mix containing fruit juice in which a soybean polysaccharide is contained in addition to propylene glycol alginate and gellan gum, whereby viscosity increase, gelation and separation during storage and distribution are further suppressed. The task is to provide

[0007]

In the present invention, propylene glycol alginate and gellan gum as stabilizers are contained in order to suppress viscosity increase and gelation during storage and distribution of a liquid soft mix containing fruit juice. In addition, in the present invention, propylene glycol alginate, gellan gum and soybean polysaccharide as stabilizers are contained in order to suppress viscosity increase, gelation and separation during storage and distribution of the liquid soft mix containing fruit juice. The propylene glycol alginate, gellan gum and soy polysaccharide used in the present invention are generally commercially available and used as food stabilizers. By including these in an appropriate amount in the liquid soft mix, it is possible to solve the problems of viscosity increase, gelation, and further separation during storage and distribution of the liquid soft mix containing fruit juice.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION First, a milk component is used as a main raw material, and animal and vegetable fats and oils, saccharides and fruit juice are mixed with the milk component.
Propylene glycol alginate and gellan gum as stabilizers and, if necessary, soybean polysaccharide are mixed, and an aqueous medium such as warm water is appropriately added to obtain a raw material solution. The pH of the obtained raw material solution was adjusted to 3.5 to 4.5, and
Preheat at 0 ° C, homogenous pressure 140-160 kg / cm ²
After being homogenized at about 140 ° C. and about 150 ° C. for about 2 to 10 seconds, if necessary, a homogenous pressure of 18
After homogenizing at about 0 to 220 kg / cm ² , a liquid soft mix containing fruit juice is produced. If the pH of the raw material solution is lower than 3.5, the flavor of the juice-containing liquid soft mix deteriorates, and if the pH exceeds 4.5, the juice-containing liquid soft mix may coagulate. It is preferable to adjust the pH to 3.5 to 4.5 with an alkali.

In the present invention, milk raw materials that can be used as raw materials for a liquid soft mix containing fruit juice include skim milk, whole milk, casein, whey protein, fermented milk, and the like.
Milk powders such as skim milk powder and whole milk powder can also be used, so that these milk ingredients may be blended so as to contain 2 to 15% by weight. In addition, in the present invention, as fats and oils that can be used as a raw material of a liquid soft mix containing fruit juice, there are animal and vegetable fats and oils such as milk fat, coconut oil, palm oil, rapeseed oil, and soybean oil. What is necessary is just to mix so that it may contain weight%. Furthermore, in the present invention, saccharides that can be used as a raw material of the juice-containing liquid soft mix include sucrose, isomerized sugar, glucose, starch syrup, and the like, and an artificial sweetener can also be used. Depending on the type of sugar used, sweetener, taste, etc., these saccharides may be 10% or less.
What is necessary is just to mix | blend so that it may contain -25 wt%.

In the present invention, propylene glycol alginate and gellan gum as stabilizers are further added to the above-mentioned raw materials, and if necessary, soybean polysaccharide is added. When blending these stabilizers, propylene glycol alginate is added in an amount of 0.1 to 0.2% by weight.
And it is preferable to contain 0.005 to 0.05% by weight of gellan gum and more preferably 0.005 to 0.05% by weight of soybean polysaccharide. When the content of the propylene glycol alginate is less than 0.1% by weight, effects such as emulsification stability, improvement of overrun and maintenance of shape retention cannot be expected,
On the other hand, when the content of propylene glycol alginate exceeds 0.2% by weight, gelation tends to occur during storage or during the distribution process. 0.005 gellan gum
When the content is less than 5% by weight, the solution stability during storage or in the distribution process cannot be imparted. On the contrary, when the content of gellan gum exceeds 0.05% by weight, the viscosity may increase or gelation may occur. There is. Soy polysaccharide content is 0.0
If the content is less than 05% by weight, the effect of suppressing the separation may not be expected. Conversely, if the content of the soybean polysaccharide exceeds 0.05% by weight, gelation or separation may be caused.

Since the viscosity of propylene glycol alginate in a solution varies depending on the type, the viscosity of a 1% by weight solution is 60 to 1 so that the soft mix can be smoothly supplied during freezing.
It is preferable to use one having a low viscosity of 00 cP.
In the present invention, in addition to the above raw materials, microcrystalline cellulose, κ
Carrageenan, carboxymethylcellulose (CMC)
Stabilizers such as sodium and guar gum and emulsifiers such as sucrose fatty acid ester and glycerin fatty acid ester may be blended. The juice-containing liquid soft mix thus manufactured is provided as a long-life product with good fluidity that maintains a sol state without gelling even when subjected to heat shock or the like during storage or distribution process, By freezing this juice-containing liquid soft mix with a freezer, it is possible to produce a soft ice cream having a fine and smooth texture and having a fruit juice flavor and a refreshing taste. Next, the present invention will be described in more detail with reference to Examples and Test Examples.

[0012]

EXAMPLE 1 4 kg of skim milk powder, 3 kg of vegetable oil and fat, 25 kg of saccharides and 3 kg of 1/5 strawberry concentrated fruit juice were mixed, and 100 g of propylene glycol alginate as a stabilizer was added.
1% by weight), 5 g (0.005% by weight) of gellan gum, and 150 g of monoglyceride as an emulsifier, and water was added to obtain a raw material solution having a total amount of 100 kg. The pH of this raw material solution was adjusted to 4.0 with lactic acid, citric acid and the like.
Next, the raw material solution was preheated to 65 ° C.
After homogenizing at 0 kg / cm ² , the mixture was heated at 150 ° C. for 4 seconds, and homogenized again at a homogenizing pressure of 200 kg / cm ² to produce a liquid soft mix containing fruit juice having a long life.
The obtained liquid soft mix with juice has a total solid content of 32.
% Was 3% nonfat milk solids and 2.5% fat.

Example 2 4 kg of skim milk powder, 3 kg of vegetable fats and oils, 25 kg of saccharides and 3 kg of 1/5 strawberry concentrated fruit juice were mixed, and 100 g of propylene glycol alginate as stabilizer was added.
1% by weight), 5 g (0.005% by weight) of gellan gum, 50 g (0.05% by weight) of soybean polysaccharide and 150 g of monoglyceride as an emulsifier, and water was added to make a total amount of 10%.
The raw material solution was 0 kg. The pH of this raw material solution was adjusted to 4.0 with lactic acid, citric acid and the like. Next, this raw material solution was pre-heated to 65 ° C. and homogenized at a homogenous pressure of 150 kg / cm ² , and then heat-treated at 150 ° C. for 4 seconds.
The mixture was homogenized at 00 kg / cm ² to produce a long-life liquid soft mix containing fruit juice. The obtained juice-containing liquid soft mix had a total solid content of 32%, a non-fat milk solid content of 3%, and a fat content of 2.5%.

Example 3 4 kg of skim milk powder, 3 kg of vegetable oil and fat, 25 kg of saccharides and 3 kg of 1/5 strawberry concentrated fruit juice were mixed, and 100 g of propylene glycol alginate as a stabilizer was added.
1% by weight), 10 g (0.01% by weight) of gellan gum, 50 g (0.05% by weight) of soybean polysaccharide, and 150 g of monoglyceride as an emulsifier, and water was added to adjust the total amount to 10%.
The raw material solution was 0 kg. The pH of this raw material solution was adjusted to 4.0 with lactic acid, citric acid and the like. Next, this raw material solution was pre-heated to 65 ° C. and homogenized at a homogenous pressure of 150 kg / cm ² , and then heat-treated at 150 ° C. for 4 seconds.
The mixture was homogenized at 00 kg / cm ² to produce a long-life liquid soft mix containing fruit juice. The obtained juice-containing liquid soft mix had a total solid content of 32%, a non-fat milk solid content of 3%, and a fat content of 2.5%.

Comparative Example 1 4 kg of skim milk powder, 3 kg of vegetable oil and fat, 25 kg of sugar and 3 kg of 1/5 strawberry concentrated fruit juice were mixed, and 200 g of propylene glycol alginate as a stabilizer was further added.
(0.2% by weight), 150 g of monoglyceride as an emulsifier
And water was added to obtain a raw material solution having a total amount of 100 kg. The pH of this raw material solution was adjusted to 4.0 with lactic acid, citric acid or the like.
Was adjusted. Next, the raw material solution was pre-heated to 65 ° C. and homogenized at a uniform pressure of 150 kg / cm ^2.
For 4 seconds and homogenized again at a uniform pressure of 200 kg / cm ² to produce a long-life liquid soft mix containing fruit juice. The obtained juice-containing liquid soft mix had a total solid content of 32%, a non-fat milk solid content of 3%, and a fat content of 2.5%.

Comparative Example 2 4 kg of skim milk powder, 3 kg of vegetable oil and fat, 25 kg of sugar and 3 kg of 1/5 strawberry concentrated fruit juice were mixed, and 200 g of propylene glycol alginate as a stabilizer was added.
2% by weight) and 100 g (0.1% by weight) of soybean polysaccharide,
150 g of monoglyceride as an emulsifier was mixed, and water was added to obtain a raw material solution having a total amount of 100 kg. The pH of this raw material solution was adjusted to 4.0 with lactic acid, citric acid and the like. next,
This raw material solution is preheated to 65 ° C., and a homogeneous pressure of 150 kg
/ Cm ² and then heat-treated at 150 ° C for 4 seconds,
The mixture was homogenized again at a uniform pressure of 200 kg / cm ² to produce a long-life liquid juice-containing soft mix. The resulting liquid soft mix with fruit juice has a total solid content of 32%,
The nonfat milk solids ratio was 3% and the fat ratio was 2.5%.

Comparative Example 3 4 kg of skim milk powder, 3 kg of vegetable oil and fat, 25 kg of sugar and 3 kg of 1/5 strawberry concentrated fruit juice were mixed, and 100 g (0.1% by weight) of gellan gum as a stabilizer and 150 g of monoglyceride as an emulsifier were mixed. And add water to make the total amount 100
kg of the raw material solution. The pH of this raw material solution was adjusted to 4.0 with lactic acid, citric acid and the like. Next, the raw material solution was pre-heated to 65 ° C. and homogenized at a homogenous pressure of 150 kg / cm ² , and then heat-treated at 150 ° C. for 4 seconds.
The mixture was homogenized at 0 kg / cm ² to produce a long-life liquid soft mix containing fruit juice. The resulting juice-containing liquid soft mix has a total solid content of 32% and a nonfat milk solid content of 3%.
% And a fat percentage of 2.5%.

Test Example 1 The liquid soft mix containing fruit juice produced in Examples 1 to 3 and Comparative Examples 1 to 3 was cooled to 12 ° C. and filled in a 1-liter container to prepare a test sample. Then, this test sample was stored in a refrigerator at 5 ° C., and immediately after production, one day later,
The viscosities were measured after 7, 14, 30, and 60 days. Regarding the gelation, the treatment of holding the test sample for the above storage days at 25 ° C. for 1 day and then at 5 ° C. for 1 day was repeated twice, and the gelation state was visually observed. Further, for separation, the test sample was kept at 35 ° C.
Was kept still in a constant temperature oven, and the separation state of the above storage days was examined.

The viscosity was measured using a B-type viscometer (rotor N).
o. 2) using a temperature of 5 ° C. and a rotor speed of 30
The measurement was performed for 30 seconds under the condition of rpm, and the average value was expressed.
In addition, the gelation state is visually not gelled at all (−), slightly gelled (±), gelled (+), considerably gelled (++), and markedly gelled. (+++) was expressed by a five-level evaluation. Further, the separated state was represented by a ratio (%) of the separated component weight to the total weight. Table 1 shows the results.

[0020]

[Table 1]

According to this, in the liquid soft mix containing fruit juice produced in Example 1, propylene glycol alginate and gellan gum are blended in appropriate amounts as stabilizers. It was found that it did not gel. Furthermore, in the liquid soft mix containing fruit juice produced in Example 2, the addition of the soybean polysaccharide prevented the separation. In addition, in the liquid soft mix containing fruit juice produced in Example 3, since an appropriate amount of soybean polysaccharide is added in addition to an appropriate amount of propylene glycol alginate and gellan gum as a stabilizer, no separation may occur. understood.

On the other hand, the liquid soft mix containing fruit juice produced in Comparative Example 1 contains propylene glycol alginate as a stabilizer but does not contain gellan gum. It was found to progress and to separate rapidly. In the liquid soft mix containing fruit juice produced in Comparative Example 2, propylene glycol alginate and soybean polysaccharide were blended as stabilizers, but gellan gum was not blended, so that gelation and separation proceeded with time. It turns out. Furthermore, in the liquid soft mix with fruit juice produced in Comparative Example 3, since only gellan gum was blended as a stabilizer, it was found that the viscosity was higher than immediately after the production and gelled.

Therefore, when a liquid soft mix containing fruit juice is produced, by adding propylene glycol alginate and gellan gum as stabilizers in appropriate amounts, viscosity increase and gelation during storage and distribution can be suppressed, and By adding an appropriate amount of soybean polysaccharide in addition to propylene glycol alginate and gellan gum, separation is also suppressed. Therefore, it was found that by using this liquid soft mix containing fruit juice, a soft ice cream with improved overrun and good shape retention could be produced.

[0024]

The liquid soft mix containing fruit juice of the present invention contains propylene glycol alginate and gellan gum as stabilizers, and suppresses viscosity increase and gelation during storage and distribution. Has properties. Further, the juice-containing liquid soft mix of the present invention contains soybean polysaccharides in addition to alginate propylene glycol ester and gellan gum as a stabilizer, and the increase in viscosity and gelation during storage and during the distribution process are suppressed. And has the property that separation is also suppressed. Therefore, by using these juice-containing liquid soft mixes, it is possible to provide a soft ice cream having a fresh juice flavor and a refreshing taste, improved overrun, and good shape retention.

 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Toshimitsu Yoshioka 2-16-4 Hagiyamacho, Higashimurayama-shi, Tokyo 503 Hagiyama Park Homes 503 F-term (reference) 4B014 GB22 GG09 GK07 GK08 GK12 GL05 GL11

Claims (4)

[Claims] 1. A liquid soft mix containing fruit juice, comprising propylene glycol alginate and gellan gum. 2. 0.1 to 0.2% by weight of propylene glycol alginate and 0.00 of gellan gum.
The juice-containing liquid soft mix according to claim 1, which is contained in an amount of 5 to 0.05% by weight. 3. A liquid soft mix containing fruit juice, which contains propylene glycol alginate, gellan gum and soy polysaccharide. 4. 0.1 to 0.2% by weight of propylene glycol alginate and 0.005 of gellan gum.
-0.05% by weight and soybean polysaccharide from 0.005 to 0.0
The liquid soft mix containing fruit juice according to claim 3, which is contained in an amount of 5% by weight.