JP2003061585A - Frozen dessert - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a low-calorie frozen dessert having soft mouthfeel and smooth palate feeling. SOLUTION: This frozen dessert is obtained by formulating a raw material mix with, as a stabilizer, at least water-soluble soybean polysaccharides and a wheat gluten decomposite, and also an emulsifier followed by freezing. This frozen dessert thus obtained has a total solid content of 5-25 wt.% and an overrun of 70-300 vol.%.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention has a total solid content of 5 to 25.
It relates to a frozen dessert having a weight% and an overrun of 70 to 300% by volume. The frozen dessert of the present invention is characterized by being a novel frozen dessert having a light texture and a snow-like texture.

[0002]

2. Description of the Related Art Due to the recent health boom, low-calorie foods have been demanded, and frozen desserts such as ice cream and sorbet are no exception. Sorbet has lower calories compared to ice cream, but in order to further reduce calories, the total solid content of the raw material mix, which is usually about 30% by weight, is reduced to reduce the calorie of the raw material mix itself, or It is possible to increase the overrun and reduce the calories per volume while keeping the calories of the mix. The volume that exceeds the volume of the raw material mix by enclosing air in the raw material mix is called overrun, and 100% by volume of overrun means that the volume of the final product is twice the volume of the raw material mix. ing.

However, if the total solid content is reduced, it becomes difficult to give an overrun of about 35% by volume. Overrun has a great influence on the smooth texture unique to ice cream and sorbet, and when the overrun is low, the smooth texture is lost and there is a problem that it becomes hard and difficult to eat. In order to increase the overrun, more stabilizer may be added, but the stabilizer has a great influence on the flavor and texture of the product, and thus its use is limited.

[0004] Shaved ice can be mentioned as a low-calorie frozen dessert. Shaved ice is obtained by shaving ice into coarse pieces of ice and then adding syrup to it. It does not have a smooth texture like ice cream and sorbet, but it has a light texture and a crispy texture. In recent years, consumption has been sluggish due to changes in taste and the like, but shaved ice, which has a low calorie and a light mouthfeel, has a strong popularity. However, when it was distributed in a cup or the like, the ice melted due to the temperature change and the ice pieces were combined, and the unique crispy texture was lost and it became hard, making it very difficult to eat. As described above, the characteristics of sorbet and shaved ice are the results derived from the manufacturing method thereof, and an ice dessert having both of these advantages could not be obtained. That is, with the conventional technology, it was not possible to produce a frozen dessert having a smooth texture like sherbet, low calorie like shaved ice, and a light mouthfeel.

[0005]

In the ice confectionery such as sherbet, in order to reduce the calorie content, the total solid content may be reduced or the overrun may be increased. But,
When the total solid content is reduced, it becomes difficult to give an overrun, the smooth texture is lost, and there is a problem that it becomes hard and difficult to eat, and the addition of a stabilizer for giving an overrun is There is a problem that it greatly affects the flavor and texture of the product. In addition, there is a problem that shaved ice having a light texture is packed in a cup and distributed, so that a unique crispy texture is lost and it becomes very difficult to eat. Therefore, an object of the present invention is to obtain a novel frozen dessert having a low calorie, a light mouthfeel, and a smooth texture.

[0006]

[Means for Solving the Problems] The inventors of the present invention have conducted extensive studies to solve the above problems. As a result, the raw material mix contains at least water-soluble soybean polysaccharide and wheat gluten hydrolyzate as stabilizers. By adding a further emulsifier and performing freezing, a frozen dessert with a low calorie, a light mouthfeel, a smooth and silky texture, without affecting the taste of the product, uses a special manufacturing device. However, they have found that they can be manufactured by a normal manufacturing apparatus. Further, they have found that by adding trehalose to the raw material mix, the ice crystals become finer and a frozen dessert having a texture like snow can be obtained, and the present invention has been completed.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The frozen dessert of the present invention can be manufactured by a usual manufacturing apparatus by the following method. First, the raw material mix is prepared so that the total solid content is 5 to 25% by weight, preferably 8 to 15% by weight. What is total solids?
It refers to the remaining portion of the product excluding water, and the total solid content of the product is equal to the total solid content of the raw material mix. Total solids
If it is less than 5% by weight, the taste becomes light, and if it exceeds 25% by weight, a light mouthfeel cannot be satisfied.
Further, in terms of low calorie, the total solid content is preferably 15% by weight or less, and in consideration of the balance with taste, the total solid content is preferably 8 to 15% by weight.

This raw material mix can be prepared by the same method as that for ordinary sherbet. That is, sugar, fruit juice, etc. are dissolved in water, and a stabilizer and an emulsifier are further dissolved. As the stabilizer, it is preferable to use a combination of a water-soluble soybean polysaccharide and a decomposed product of wheat gluten,
It is also possible to use a combination of commonly used stabilizers. Examples of commonly used stabilizers include thickening polysaccharides such as xanthan gum, gellan gum, locust bean gum, carrageenan and pectin. As the emulsifier, one or two of the commonly used emulsifiers are used.
Combinations of more than one species can be used. For example,
Examples thereof include glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, and propylene fatty acid ester. Stabilizers and emulsifiers are
The total amount is preferably 2% by weight or less of the raw material mix since it affects the flavor and texture, and further, relative to 1 part by weight of the water-soluble soybean polysaccharide, wheat gluten hydrolyzate
It is preferable to add 0.01 to 0.2 part by weight and an emulsifier 0.005 to 0.1 part by weight to the raw material mix.

As the sugar, one or a combination of two or more commonly used ones such as sugar and sugar alcohol can be used. Furthermore, by adding trehalose as a sugar component, the crystals of the frozen dessert become finer and have a texture like snow, so it is preferable to add trehalose. Further, the pH of the raw material mix may be between 2 and 8 which is the pH range of the usual frozen dessert mix, and it is also possible to add acid juice showing acidity to the raw material mix, but the pH is 5 to 7. Therefore, the effects of the added stabilizer and emulsifier are most strongly exerted, so that the pH of the raw material mix is preferably 5 to 7.

The raw material mix thus obtained is
The frozen dessert of the present invention can be obtained by freezing with an ice cream freezer so that the overrun is 70 to 300% by volume, preferably 100 to 150% by volume. If the overrun is less than 70% by volume, it is not possible to obtain a frozen dessert with a light mouthfeel and a smooth texture.
If it exceeds the capacity%, a stable overrun frozen dessert cannot be obtained. Further, the total solid content of the present invention is 5 to 25% by weight and the overrun is 70 to 300% by volume, and ice floes in which ice creams are floated, ice particles, fruits, confectionery, etc. are scattered in the ice confection. Those that have been made are also included in the frozen dessert of the present invention. Hereinafter, the present invention will be described in more detail with reference to Examples.

[0011]

[Example 1] (Relationship between total solid content and calories) Raw materials were mixed in the composition shown in Table 1 to prepare a raw material mix having a total solid content of 5 to 25% by weight, and overrun with an ice cream freezer. Was frozen to 100% by volume and then filled in a cup to produce products 1 to 3 of the present invention.

[0012]

[Table 1]

The calories per 100 ml of the products 1 to 3 of the present invention thus obtained and a commercial sherbet (manufactured by Snow Brand Milk Products Co., Ltd., total solid content: 30% by weight, overrun: 35% by volume) were measured. The results are shown in Table 2.

[0014]

[Table 2]

According to this, the product of the present invention shows a low calorie as compared with the commercial sherbet.

[0016]

[Test Example 1] (Relationship between overrun and texture) The raw materials were mixed in the composition shown in Table 3 to prepare a raw material mix having a total solid content of 10% by weight, and the overrun was 60 with an ice cream freezer. , 70, 100, 200, 300% by volume, and then filled in a cup to produce prototypes 1-5.

[0017]

[Table 3]

These prototypes 1 to 5 were put into a home freezer (-1
After storing at 8 ° C) for 1 month, sensory evaluation was performed by 20 professional panelists. That is, smoothness and dryness were evaluated according to the following criteria. The results are shown in Table 4.

[0019]

[Table 4]

According to this, when the overrun is 60% by volume, the feeling of dryness is lacking, but when the overrun is 70% by volume or more, there is a feeling of dryness. For smoothness,
All prototypes were satisfactory. From this, it was judged that 70 to 300% by volume is appropriate for the overrun.

[0021]

[Example 2] (Influence of trehalose) Raw materials were mixed in the composition shown in Table 5 to prepare a raw material mix having a total solid content of 10% by weight so that the overrun was 100% by volume in an ice cream freezer. After freezing, the product was filled in a cup to produce the products 4 and 5 of the present invention.

[0022]

[Table 5]

The product 5 of the present invention containing trehalose had finer ice crystals and a snow-like texture, as compared with the product 4 of the present invention containing no trehalose. Even if it was stored in a home freezer (-18 ° C) for one month, it had a texture like snow.

[0024]

[Example 3] Raw materials were mixed according to the formulation shown in Table 6 to prepare a raw material mix having a total solid content of 10% by weight, and frozen with an ice cream freezer so that the overrun was 100% by volume. It was filled in a cup to produce a lemon-flavored frozen dessert of the present invention.

[0025]

[Table 6]

The lemon-flavored frozen dessert thus obtained had a light mouthfeel and a snow-like texture.

[0027]

[Example 4] Raw materials were mixed according to the formulation shown in Table 7 to prepare a raw material mix having a total solid content of 10% by weight, and after freezing with an ice cream freezer so that the overrun was 100% by volume, It was filled in a cup to produce a coffee-flavored frozen dessert of the present invention.

[0028]

[Table 7]

The coffee-flavored frozen dessert thus obtained had a light mouthfeel and a snow-like texture.

[0030]

Example 5 An ice mix was prepared by mixing the raw material mix in the formulation shown in Table 8 and freezing was performed in an ice cream freezer so that the overrun was 100% by volume. The center portion of the coffee-flavored frozen dessert produced in 1. was filled to produce the ice float of the present invention.

[0031]

[Table 8]

The ice-float thus obtained has a light mouthfeel, a coffee-flavored ice confection with a snow-like texture, and an ice cream with a rich and smooth texture.
It was something that I could taste at the same time.

[0033]

According to the present invention, the total solid content of the raw material mix is 5 to 25% by weight, and the overrun is 70 to 300% by volume.
It is possible to provide a new frozen dessert having a light mouthfeel and a crispy texture, and a snow-like texture.

Claims (4)

[Claims] 1. A frozen dessert having a total solid content of 5 to 25% by weight and an overrun of 70 to 300% by volume. 2. The frozen dessert according to claim 1, wherein at least a water-soluble soybean polysaccharide and a decomposed product of wheat gluten are blended as a stabilizer, and an emulsifier is further blended. 3. A wheat gluten hydrolyzate of 0.01 to 0.2 parts by weight and an emulsifier of 0.005 to 0.1 per 1 part by weight of the water-soluble soybean polysaccharide.
3. The frozen dessert according to claim 2, wherein parts by weight are mixed so that the total amount of the stabilizer and the emulsifier is 2% by weight or less of the raw material mix. 4. The frozen dessert according to claim 2, further comprising trehalose.