JP2003199499A - Frozen desert and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a new frozen desert having a spring texture, a threadly property, and deep and smooth palatability. <P>SOLUTION: This frozen desert comprises 0.1-3.0 wt.% guar gum, 0.05-5.0 wt.% modified tapioca starch and has 30-50 wt.% solid and 0-60% overrun and, thereby, has glutinousness and stringy property. The method comprises dissolving and mixing raw materials comprising 0.1-3.0 wt.% guar gum and 0.05-5.0 wt.% modified tapioca starch, heating and stirring the obtained, homogenizing the resultant, sterilizing and, by an ice cream freezer, cooling to have 0-60% overrun. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel frozen dessert having a sticky feeling and stringiness and a method for producing the same. More specifically, the present invention relates to a novel frozen dessert having a thick and smooth texture, which is provided with a sticky feeling and stringiness by using a certain stabilizer, and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, various methods using a gelling agent or a stabilizer have been studied in order to produce various textures such as smoothness and mouthfeel in the production of frozen desserts. For example, in JP-A-1-196261, dairy products, main ingredients such as fats and oils, tapioca-modified starch and a natural gelling agent are added and homogenized, and sterilized, followed by stirring and freezing with an ice cream freezer, and overrunning. Disclosed is a method for producing a pudding-like ice cream having a creamy and smooth paste state, which is characterized by being produced. Further, in JP-A-57-150348, low methoxyl pectin, α-corn starch and the like are added as a stabilizer to main raw materials such as dairy products to dissolve, mix and sterilize.
Disclosed is a method for producing a pudding-like ice cream that is homogeneous, cooled, and stir-frozen in an ice cream freezer to cause overrun and cure. Thus, a recent trend is to provide pudding-like ice cream that is soft, has a good spoon-like feel, and has a texture that melts in the mouth. An ice cream that has been popular in Turkey for a long time is a frozen dessert called “Dondolma” which has a chewy texture, but also has a stringy texture and a strange texture that it grows. This dondolma has such a special texture by drying and blending the roots of a plant of the family Orchid called Salep. The texture of this dondolma is
Like a pudding-like ice cream, it has a very different texture from the fact that it easily melts in your mouth.

[0003]

DISCLOSURE OF THE INVENTION The present invention is a method for obtaining a frozen dessert having a novel texture, which does not have a pudding-like texture but has a sticky texture like that of dondolma and a stringiness, using a certain stabilizer. And a frozen dessert obtained thereby.

[0004]

Means for Solving the Problems As a result of repeated studies to provide a frozen dessert having a chewy texture and stringiness like Dondolma, the present inventors have found that guar gum and tapioca modified starch are mixed in a certain amount. It was found that a frozen dessert such as dondolma can be obtained without using a salep by blending them in an amount so that the total solid content and the overrun have a constant value, and completed the present invention.

That is, the present invention relates to guar gum 0.1 to
3.0% by weight and 0.05 to 5.0% by weight of tapioca modified starch, the total solid content is 30 to 50% by weight, and the overrun is 0 to 60%. It is a frozen dessert. The present invention is also the frozen dessert in which the content of guar gum is 0.2 to 1.0% by weight and the content of tapioca modified starch is 0.3 to 3.0% by weight. The present invention also dissolves and mixes raw materials containing 0.1 to 3.0% by weight of guar gum and 0.05 to 5.0% by weight of tapioca modified starch, warming and stirring, homogenizing, sterilizing and cooling. A method for producing a frozen dessert having a sticky feeling with a total solid content of 30 to 50% by weight, wherein the overrun is 0 to 60% in an ice cream freezer.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below. The frozen dessert referred to in the present invention includes, for example, ice creams such as ice cream, ice milk, and lacto ice, as well as soft cream and the like. In the present invention, "feeling of stickiness" means, like rice cake,
It is the texture of frozen desserts that is elastic, compressible, and difficult to bite. Further, the "stringiness" referred to in the present invention refers to the property that the frozen dessert grows creamy.
The frozen dessert of the present invention is a novel frozen dessert having both the sticky feeling and the stringiness and having a dense and smooth texture.

The guar gum that is blended in the frozen dessert of the present invention is a kind of thickening polysaccharide and is widely used as a stabilizer for foods. The guar gum used in the present invention is not particularly limited, and any commercially available one can be used. In the present invention, by adding guar gum to the frozen dessert, it is possible to give the frozen dessert a feeling of stickiness. The content of guar gum is 0.1-3.0% by weight, preferably 0.2-, based on the total weight of the frozen dessert.
It is 1.0% by weight. Gua gum content of 0.1% by weight
When it is less than the above range, the stringiness can be obtained by the tapioca-modified starch, but the stickiness is almost the same as that of a normal frozen dessert, so that the effect of the present invention cannot be obtained. If the content of guar gum exceeds 3.0% by weight, the sticky feeling becomes too strong, and it becomes a soft candy (caramel) -like texture rather than a sticky feeling, and hardness is felt,
The chin feels tired and the stringiness is lost. When the content of guar gum is 0.2 to 1.0% by weight, an appropriate elasticity is imparted, and the balance between stickiness and stringiness is the best. In the present invention, locust bean gum, tara gum, tamarind seed gum and the like may be used simultaneously with guar gum or as an alternative to guar gum. However, guar gum is the most excellent in order to exert the effects of the present invention such as the thickening effect.

The tapioca modified starch blended in the frozen dessert of the present invention may be any type of modified tapioca modified starch, but particularly preferably hydroxypropyletherified modified tapioca modified starch. By the hydroxypropyl ether chemical treatment, aging of tapioca starch is prevented, and the freezing resistance effect is dramatically improved. As a result, even if the freezing and thawing are repeated about 5 times, tissue destruction does not occur. On the other hand, in the case of acetylated tapioca starch, if freeze-thawing is repeated twice or more, the starch structure may be destroyed. By blending tapioca-modified starch in the frozen dessert of the present invention, mainly creamy stringiness can be imparted. The amount of tapioca modified starch is 0.05 based on the weight of the frozen dessert.
˜5.0 wt%, preferably 0.3 to 3.0 wt%. When the content of the tapioca-modified starch is less than 0.05% by weight, the guar gum provides a sticky feeling and a slight stringing property, but the desired creamy elongation to pull the string cannot be obtained. When the amount of the modified tapioca starch is more than 5.0% by weight, the elasticity becomes too strong, and the hardness is the same as when guar gum is more than 3.0% by weight, and the stringing property is almost lost. Will end up. When the amount of the tapioca-modified starch is 0.3 to 3.0% by weight, the balance between the sticky feeling and the stringiness is the best. In the present invention, cornstarch, at the same time as tapioca modified starch, or as an alternative thereto,
It is also possible to use modified starch obtained by subjecting potato starch, wheat starch and the like to treatments for preventing aging and enhancing freeze resistance. However, the effects of the present invention are most excellent when tapioca-modified starch is used.

The frozen dessert of the present invention can be produced by mixing the raw materials usually used in the production of frozen dessert, in addition to guar gum and tapioca modified starch. Examples of such raw materials include proteins, sugars, fats and oils, non-fat milk solids,
Examples thereof include a flavoring agent, a coloring agent, an emulsifier, a stabilizer, water and the like, and these can be blended in a usual blending amount.

Examples of the protein include milk-derived proteins such as cow milk, skim milk powder, whole-fat milk powder, full-fat sweetened condensed milk, defatted sweetened condensed milk or fresh cream, and egg-derived proteins.

Examples of the sugars include sugars such as sucrose, lactose, maltose, butter sugar, fructose, invert sugar, starch syrup, powder starch syrup, reduced malt starch syrup, honey, trehalose, trehalulose, palatinose, D-xylose; xylitol. ,
Sugar alcohols such as sorbitol, maltitol, and erythritol; sodium saccharin, cyclamate and salts thereof, acesulfame potassium, thaumatin, aspartame, sucralose, alitame, neotame,
Examples thereof include high-intensity sweeteners such as stevioside contained in stevia extract.

Examples of the oils and fats include milk fats such as butter and fresh cream, vegetable oils and fats or oils and fats separated therefrom.
It is possible to use one kind or a combination of two or more kinds from hardened oils and fats, transesterified oils and fats and the like. Examples of vegetable oils and fats include soybean oil, rapeseed oil, cottonseed oil, corn oil, sunflower oil, olive oil, safflower oil, palm oil, palm kernel oil and coconut oil.

As the stabilizer, for example, locust bean gum, tragacanth gum, tamarind gum, tara gum,
Gum quality such as karaya gum, xanthan gum, gellan gum, native gellan gum, guar gum, gum arabic, macrohomopsis gum, carrageenan, agar, gelatin,
Examples thereof include gelling agents such as pectin, curdlan, glucomannan, alginic acids (alginic acid and alginate), pectin, CMC, microcrystalline cellulose and soybean polysaccharide.

Examples of emulsifiers include organic acid monoglycerides such as citric acid or 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. Can be mentioned.

Known flavoring agents and coloring agents used in the production of frozen desserts can be appropriately selected and used.

The method for producing a frozen dessert of the present invention will be described below. The frozen dessert of the present invention is prepared by dissolving and mixing raw materials containing 0.1 to 3.0% by weight of guar gum and 0.05 to 5.0% by weight of tapioca modified starch, heating, stirring, mixing, homogenizing and sterilizing. It is cooled, and the overrun is made 0 to 60% with an ice cream freezer. First, the frozen dessert mix composed of the above raw materials is melted and mixed, and then the frozen dessert mix is heated and stirred at a high speed. That is, the frozen dessert material mix of the present invention has a viscosity of 100 when solidified.
Although it increases to near 0 cP and it becomes difficult to pass through the sterilization plate, high-speed stirring lowers the viscosity of the material mix to 250 to 700 cP, which facilitates passage through the sterilization plate. Hereinafter, the material mix is filtered, homogenized, sterilized and allowed to cool. Flavoring agents may be added at this stage.

Thereafter, the overrun is adjusted to 0 to 60%, preferably 10 to 40% with an ice cream freezer. If the overrun exceeds 60%, the bubbles in the frozen dessert tissue will be increased more than necessary, the connection between the tissues will be weakened, and the sticky feeling and stringiness will fall to the level of ordinary frozen desserts. When the overrun is 10 to 40%, the balance between the sticky feeling and the stringing property is most excellent, which is preferable.

The frozen dessert of the present invention has a total solid content of 30 to 50%.
Adjust so that When the total solid content is less than 30%, the binding force of the texture is weakened, and the sticky feeling and the stringiness are lost. On the other hand, if it exceeds 50%, the viscosity of the material mix becomes too high to pass through the sterilization plate,
The line aptitude becomes defective, and the production aptitude is lost.

The frozen dessert of the present invention can be produced by using other processes and conditions used for the production of ordinary frozen dessert. The frozen dessert of the present invention thus obtained is characterized by having a chewy texture (elasticity) and a stringiness (elongation) texture. The two textures are the temperature of the frozen dessert. Greatly depend on the above, and both are contradictory in relation to temperature. For example, when the storage temperature of a normal frozen dessert is -15 ° C or lower, the elasticity is remarkable but the elongation is not so great. However, as the temperature rises,
Stringiness (stretch) is stronger than stickiness (elasticity). It is considered that this is because the viscosity decreases as the temperature rises and the viscosity increases as the temperature lowers. The product temperature that satisfies the preferred stickiness and stringiness of the present invention is -5 ° C to -15 ° C.

[0020]

The present invention will be described in more detail with reference to the following examples. (Example 1) 5.0 kg of vegetable oil and fat, adjusted powder (skim milk powder +
15.0 kg of sugar, Tapioca modified starch (Sunbest N)
N-369: 0.6 kg (0.6% by weight based on the total weight) manufactured by Saneigen Co., 5.0 kg whey butter powder, 10.0 kg powdered starch syrup, 2.0 kg isomerized liquid sugar, 2.0 k sugar syrup
g, emulsifier 0.2 kg, guar gum (Davur India Limited (manufactured by Dabur India Limited) 0.4 k)
An ice cream mix consisting of g (0.4% by weight based on the total weight), a fragrance (vanilla essence) 0.1 kg, and water 59.7 kg was heated to 65 ° C., stirred at a high speed, and dissolved. This is a pressure of 100 kg / cm ² and 50 kg / cm
The mixture was homogenized at a pressure of ² , sterilized by heating at 90 ° C for 15 seconds, and cooled to 10 ° C in a storage tank. Overrun this with an ice cream freezer 2
Freezing was performed under the conditions of 0% and an outflow temperature of -4 ° C. 170 ml of freezing-treated mix in a cup filling machine
Each was filled in a cup. The obtained frozen dessert had a chewy texture and stringiness, and also had a dense and smooth texture.

(Test Example 1: Test for compounding amount of tapioca-modified starch) The compounding amount of tapioca-modified starch was increased from 0.01% by weight to 7.0% by weight in 0.01% by weight steps, and Example 1 was performed. Get the same ice cream as -15 ℃
The texture of each ice cream was tested. The other materials including guar gum and the production method were exactly the same as in Example 1, and the increase / decrease in the compounding amount of tapioca-modified starch was adjusted with water. As a result, when the content of tapioca-modified starch was less than 0.05% by weight, elasticity and a slight elongation were obtained by guar gum, but the elongation that could pull the thread with the desired creamy was not obtained. Further, when the amount of the tapioca-modified starch is 0.05 to 0.3% by weight, a creamy texture such as a string is obtained,
It wasn't perfect yet. When the amount of tapioca-modified starch was 0.3 to 3.0% by weight, the one having the best balance between elasticity and elongation was obtained. In addition, when the amount of the modified tapioca starch was 3.0 to 5.0% by weight, the elasticity became strong and the elongation was slightly lost. Further, when the content of tapioca-modified starch exceeds 5.0% by weight, the elasticity becomes too strong, the hardness becomes remarkable, and the elongation is almost eliminated. The above result is a summary of the evaluations obtained by having ten skilled panels eat each ice cream.

Test Example 2: Test for Gua Gum Blending Amount Guar gum is blended in an amount of 0.01% by weight to 5.0% by weight.
To 0.1% by weight in increments of 0.01% by weight and from 0.1% by weight to 5.0% by weight in increments of 0.1% by weight. The cream was obtained and tested for each texture at -15 ° C. The other materials containing tapioca modified starch and the manufacturing method were exactly the same as in Example 1, and the increase / decrease in the amount of guar gum blended was adjusted with water. As a result, when the content of guar gum was less than 0.1% by weight, elongation due to tapioca-modified starch was obtained, but the stickiness (elasticity) was similar to that of a normal ice cream level. Further, when the content of guar gum was 0.1 to 0.2% by weight, a sticky feeling was felt, but it was still weak, and it was as if a normal ice cream was made slightly sticky. Further, when the content of guar gum was 0.2 to 1.0% by weight, an appropriate elasticity was imparted, and the one having the best balance of elongation and chewy feeling was obtained. Further, when the content of guar gum is 1.0 to 3.0% by weight, the elasticity becomes strong,
The soft and candy-like texture was added to the chewy texture. Furthermore, if the content of guar gum exceeds 3.0% by weight, the elasticity is too strong, and the texture is more like a soft candy (caramel) rather than sticky, and the hardness is felt and the jaw becomes tired. It became a feeling. Also, it was not growing. The above results are
This is a summary of the evaluations obtained by having 10 skilled panels eat each ice cream.

(Test Example 3: When guar gum and tapioca-modified starch are not used) An ice cream was obtained in the same manner as in Example 1 except that guar gum and tapioca-modified starch were not used at all. The content of guar gum and tapioca-modified starch was adjusted with water. As a result, the obtained ice cream did not have any sticky feeling or stringiness at -15 ° C. This result is a summary of the evaluations obtained by having ten skilled panels eat ice cream.

[0024]

According to the present invention, there is provided a novel frozen dessert having both a chewy texture and a stringiness, and a dense and smooth mouthfeel, and a method for producing the same. Since the frozen dessert of the present invention can be eaten while enjoying a strange texture that has never existed before, it can attract new demand as a snack for children or a dessert for adults.

Claims (3)

[Claims] 1. Containing 0.1 to 3.0% by weight of guar gum and 0.05 to 5.0% by weight of tapioca modified starch, the total solid content is 30 to 50% by weight, and the overrun is 0 to 60%. A frozen dessert with a sticky feel and stringiness. 2. The content of guar gum is 0.2 to 1.0% by weight, and the content of tapioca modified starch is 0.3 to 3.0.
The frozen dessert according to claim 1, wherein the frozen dessert is in weight%. 3. A raw material containing 0.1 to 3.0% by weight of guar gum and 0.05 to 5.0% by weight of tapioca modified starch is melt-mixed, heated and stirred, homogenized, sterilized, and cooled. A method for producing a frozen dessert having a sticky feeling and stringiness with a solid content of 30 to 50% by weight, wherein the overrun is 0 to 60% with an ice cream freezer.