JP2003333995A - Frozen dessert - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a frozen dessert having gelatinous texture and producible on an industrial scale at a low cost as a gelatinous food having various characteristic tastes, widely distributing in the market and accepted by consumers, more particularly, provide an ice cream exhibiting a sol state at a low temperature to facilitate the handling and having gelatinous palatability in frozen state. <P>SOLUTION: The frozen dessert mix contains locust bean gum in an amount of 0.5-2.0 wt.% based on the total amount of the mix. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen dessert, and an object thereof is to provide a means for industrially advantageously obtaining a frozen dessert which has fluidity when refrigerated and has an elastic gel-like texture after freezing. And

[0002]

2. Description of the Related Art Generally, gelled foods such as jellies and puddings are produced by utilizing a gelling function of polysaccharides such as carrageenan, agar and pectin and gelatin and heat coagulation by eggs. These gel foods are produced with various textures, are widely distributed in the market, and are accepted by consumers. By applying these gelling agent technologies, it is also possible to impart a gel-like texture characteristic to frozen desserts. However, when the gelling technology using polysaccharides or gelatin is applied to frozen desserts, the composition is cooled down to around 10 ° C. when it is produced using the existing frozen dessert manufacturing equipment, so gelation is performed using a filling nozzle or liquid transfer line, etc. It was impossible to do. In order to solve the problem, it is necessary to keep the composition at a high temperature, large-scale equipment introduction is required, and
There was a problem of bacterial multiplication due to holding at a temperature higher than the gelling temperature. In addition, in order to fill and freeze the composition held at a high temperature in a container, there was a problem that the cooling efficiency was lower than that in the step of cooling and then filling and freezing the container, resulting in a decrease in production efficiency. In addition, when an acidic frozen dessert raw material mix such as fruit juice is held at high temperature for a long time, there is a problem that the function of the gelling agent is impaired, the gel strength is lowered, and the texture of the product is changed. As described above, in order to manufacture a frozen dessert with a characteristic gel-like texture using an existing manufacturing facility using a gelling agent, there are various problems and it is very difficult to manufacture. there were.

On the other hand, locust bean gum has various functional characteristics, and has been used for frozen desserts for the purpose of preventing ice crystal growth and imparting an appropriate viscosity to impart a smooth texture and a body sensation. . When locust bean gum is used for frozen desserts for these purposes, it is common to add up to about 0.3% by weight. Further, as one of the functions of locust bean gum, it has been known that freezing and thawing the aqueous solution thereof promotes the association of molecules to form a gel structure having cohesiveness. However, since the gel after thawing has a lot of water separation and shrinks sharply, the texture of the gel is barely after thawing, but it does not reach the texture of the gel when frozen, and it is not the desired elastic texture. It was

[0004]

SUMMARY OF THE INVENTION It is an object of the present invention to solve the above-mentioned problems of the prior art and to obtain a frozen dessert having a gel-like texture industrially advantageous during production. Specifically, it is an object of the present invention to provide a frozen dessert which is in a sol state at a low temperature and is easy to handle in the process and has an elastic gel-like texture after freezing.

[0005]

Means for Solving the Problems As a result of intensive studies for solving the above-mentioned problems of the prior art, the present inventors have found that locust bean gum is added in an amount of 0.5-2. It has been found that a content of 0% by weight does not cause gelation during refrigeration, and that a frozen dessert having an elastic gel-like texture can be obtained by gelation after freezing and thawing, thus completing the present invention. Is.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, a frozen dessert is shown in Showa 2
It is a general term for ice cream, ice milk, lacto ice, and frozen desserts as defined by Decree No. 52 of the Ministry of Health and Welfare Dec. 27, "Ministerial Ordinance Concerning Ingredient Standards for Milk and Dairy Products." The locust bean gum used in the present invention is obtained from the endosperm of seeds of the carob tree, which is a perennial evergreen tree of the legume family, and contains galactomannan mainly consisting of mannose and galactose, and both purified and unpurified types. It can be used and is not particularly limited.

Locust bean gum has various functional properties, and has been used in frozen desserts for the purpose of preventing ice crystal growth and imparting an appropriate viscosity to impart a smooth texture and body sensation. Further, when locust bean gum is used for frozen desserts for the conventional purpose, about 0.3% by weight is added as an upper limit, but the amount of locust bean gum used in the present invention is the same as that of conventional locust bean gum. Since it is different from the purpose of use, it is not only effective as a conventional thickener when used at a higher concentration than before, but also has fluidity during refrigeration and gelation ability when frozen. I am trying.

The amount of locust bean gum used in the present invention is 0.5-2.
It is sufficient to add 0% by weight. At that time, other thickening stabilizers may be used in combination. If it is less than 0.5% by weight, the amount of water released after freezing and thawing is large, and an elastic gel-like texture is not reached. If it exceeds 2.0% by weight, the viscosity becomes unsuitable for liquid delivery in the process of manufacturing frozen desserts. . Refrigeration in the present invention is not particularly limited, but is usually 0 to 10
C. preferably 3 to 7 ° C. Freezing in the present invention is not particularly limited and means storing at 0 ° C or lower, preferably -10 ° C, more preferably -2.
Storage at 0 ° C or lower. The freezing time is not particularly limited, but usually 1 to 60 minutes,
It is preferably 5 to 10 minutes. The thickening stabilizer in the present invention refers to natural polymers and natural polymer derivatives,
Although not particularly limited, as a natural polymer,
Locust bean gum, guar gum, seed mucilage derived from seeds such as tamarind gum, gum arabic, tragacanth gum, resin-like mucilage derived from plant resins such as karaya gum,
Mannan, those derived from cereals and rhizomes such as glucomannan, xanthan gum, gellan gum, mucilage produced by microorganisms such as curdlan, carrageenan, agar, seaweed extract such as sodium alginate, pectin, plant extract mucilage such as arabinogalactan, Proteins such as starch, soybean protein and gelatin, and examples of natural polymer derivatives include fibrin-based mucilages such as sodium carboxymethyl cellulose. Hereinafter, the present invention will be further described with reference to Examples, but the scope of the present invention is not limited to these.

[0009]

[Example] Example 1 The frozen dessert raw material mix formulations A to G shown in Table 1 were prepared.

[0010]

[Table 1]

Among the raw materials shown in Table 1, sugar, starch syrup,
After water and locust bean gum were mixed and stirred and sterilized at 85 ° C. for 20 seconds, the remaining ingredients were added to prepare a frozen dessert ingredient mix. After cooling the frozen dessert raw material mix to 10 ° C., 80 g of this solution was filled in a mold and rapidly frozen at −28 ° C. with freezing brine (Fusan Sangyo Co., Ltd.) to obtain ice lollies. The ice lollies were thawed at 25 ° C. under no wind, and the properties were examined. The results are shown in Table 2. A sensory evaluation of popsicle was performed, and the results are shown in Table 2 in the item of texture. The texture with no elasticity was evaluated as Δ, the gel-like texture with weak elasticity was evaluated as ○, and the gel-like texture with good elasticity was evaluated as ◎. In addition, the viscosity of the frozen dessert raw material mix that can be liquid-fed in the usual frozen dessert manufacturing process is represented by ◯, and the viscosity of the frozen dessert raw material mix that cannot be liquid-supplied by x.

[0012]

[Table 2]

As is clear from Table 2, when 0.3% by weight or more of locust bean gum is blended, gelation occurs after freezing and thawing, but at 0.3% by weight (Formulation Example B), a lot of water is released and gel shrinkage occurs. It was intense and could not give the texture of gel to popsicles. Also, 0.4 locust bean gum
In the formulation (Compounding Example C) in which the weight% was added, the water-repellent amount was small, but the popsicle texture did not have the gel texture. However, with the formulations (D to G) containing 0.5% by weight or more of locust bean gum, little water was released after thawing, and the frozen dessert had a good elastic texture. When 2.5% by weight of locust bean gum is added, the frozen dessert has an elastic texture, but since the viscosity of the frozen dessert raw material mixture is high and it is not suitable for the process, the amount of locust bean gum to be blended is 0.5-2.0% by weight was preferred.

Comparative Example 1 Carrageenan was added in an amount of 1.0 wt.
The ingredients were blended and a frozen dessert raw material mixture was prepared in the same manner to obtain ice lollies.

Comparative Example 2 Guar gum was added in an amount of 1.0% by weight in place of locust bean gum in the blend of the frozen dessert raw material mix of Formulation Example E shown in Table 1.
The ingredients were blended and a frozen dessert raw material mixture was prepared in the same manner to obtain ice lollies.

Formulation Example E, Comparative Example 1 and Comparative Example 2, which were confirmed to have a gel texture in Example 1, were compared. The frozen dessert raw material mixes obtained from Formulation Example E and Comparative Examples 1 and 2 were cooled to 10 ° C., and the properties at low temperature were confirmed. The case where there was fluidity and did not gel was rated as ◯, and the case where there was no fluidity and gelled was rated as x. The texture was examined by sensory evaluation. The results are shown in Table 3.

[0017]

[Table 3]

As is apparent from Table 3, the frozen dessert of Comparative Example 1 to which carrageenan was added had an elastic, gel-like texture, but when the frozen dessert raw material mix was cooled to 10 ° C., it gelled and the production process was stopped. Problem occurs. The frozen dessert containing guar gum of Comparative Example 2 was prepared by mixing the frozen dessert raw material mixture with 10 parts.
Although it did not gel even when cooled to 0 ° C, the desired texture was not obtained because it did not have a gel texture. On the other hand, Formulation Example E did not gel even when the frozen dessert raw material mix was cooled to 10 ° C., which was advantageous in the manufacturing process and had a resilient gel-like texture.

Next, changes in the physical properties of the frozen dessert raw material mixes of Formulation Example E and Comparative Example 1 were examined. The frozen dessert raw material mix of Formulation Example E was held at 10 ° C. for 60 minutes and 120 minutes and then frozen and thawed to measure the gel strength of the obtained gel. 10
Gel strength after thawing of frozen dessert frozen immediately after cooling to ℃ 1
The change rate was calculated as 00. 60 minutes and 1 at a temperature (60 ° C.) at which the frozen dessert raw material mixture of Comparative Example 1 is not gelled
The gel strength of the gel obtained by holding for 20 minutes and then freezing and thawing was measured. The rate of change in gel strength was determined in the same manner as in formulation example E. The results are shown in Fig. 1. As is clear from FIG. 1, Example 1 in which the frozen dessert raw material mix was kept at 10 ° C. had almost no change in physical properties after freezing and thawing, while Comparative Example 1 in which the frozen dessert raw material mix was kept at 60 ° C. was gel after freezing and thawing. It was confirmed that the strength decreased and the function of the stabilizer was impaired. By using locust bean gum, it was revealed that the frozen dessert raw material mix can be kept at a low temperature during the production, and therefore even an acidic frozen dessert raw material mix can impart a gel-like texture to the frozen dessert without impairing the function of the stabilizer.

Example 2 In the mixing examples A to G of the frozen dessert raw material mix shown in Table 1, 75 locust bean gum was used instead of locust bean gum.
%, Tamarind gum 10%, pectin 10%, and glucose 5% were mixed in an amount of 1.0% with respect to the total amount of frozen dessert raw materials, and a frozen dessert raw mix was prepared in the same manner to obtain ice lollies. Physical properties of the frozen dessert raw material mix and frozen dessert obtained in Example 2 are as shown in Table 4.

[0021]

[Table 4]

As is apparent from Table 4, even if locust bean gum and one or more other stabilizers are used in combination, the frozen dessert raw material mixture does not gel at low temperature as in Example 1, and does not gel after freezing. A frozen dessert having a gel-like texture was obtained.

[0023]

From the above, by adding a locust bean gum alone or a combination of locust bean gum and one or more other thickening stabilizers without using a conventional gelling agent formulation, It is possible to industrially advantageously provide a frozen dessert having a characteristic gel-like texture by solving the problems of the conventional techniques. In addition, since the frozen dessert according to the present invention is in the form of a sol before being frozen during production, it is possible to impart a gel-like characteristic texture without the above-mentioned process problems.

[0024]

[Brief description of drawings]

FIG. 1 is a diagram showing a rate of change in gel strength.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Norio Sato             9-5 Akahori Shinmachi, Yokkaichi-shi, Mie Solarization             Gaku Co., Ltd. (72) Inventor Yuji Kato             9-5 Akahori Shinmachi, Yokkaichi-shi, Mie Solarization             Gaku Co., Ltd. (72) Inventor Nagahiro Yamazaki             9-5 Akahori Shinmachi, Yokkaichi-shi, Mie Solarization             Gaku Co., Ltd. F-term (reference) 4B014 GB18 GK08 GL11 GP12

Claims (2)

[Claims] 1. A frosted bean gum is contained in an amount of 0.5 to 2.0% by weight with respect to the total amount of the frozen dessert raw material mixture, which has fluidity without gelation during refrigeration and gels after freezing. A frozen dessert with an elastic gel-like texture. 2. The frozen dessert according to claim 1, further comprising at least one or more thickening stabilizers other than locust bean gum.