JP2004135518A - Solid-dispersed composition and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a solid-dispersed composition where the precipitation of solids is suppressed while an increase in viscosity is inhibited, suitable as a solid-containing liquid food product such as solid-containing soft ice cream mix, solid-containing ice cream mix; and to provide a method for producing the composition. <P>SOLUTION: The solid-dispersed composition is such one that water-insoluble solids are dispersed in an oil-in-water emulsified composition formed into a continuous phase, e.g. a solid-containing mix where granular solids each having a mean granule diameter of 0.1-30 mm are dispersed in a soft cream mix or ice cream mix. Deacylated gellant gum is contained in the oil-in-water emulsified composition. The method for favorably producing the solid-dispersed composition comprises adding deacylated gellant gum to an oil-in-water emulsified composition followed by mixing the mixture with water-insoluble solids, and more preferably adding a chelating agent to block dihydric metal ions in the oil-in-water emulsified composition. <P>COPYRIGHT: (C)2004,JPO

Description

【０１１７】
表１にも示すように、比較例では４種類の評価のいずれにおいても沈殿の発生が見られたのに対し、脱アシル化ジェランガムを添加した実施例では、４種類の評価のいずれにおいても沈殿の発生が見られなかった。
【０１１８】
また、表１の実施例と比較例との比較から明らかなように、脱アシル化ジェランガムを添加することによるプレミックスの粘度の差は、２３ｃｐであり、脱アシル化ジェランガムの添加は、プレミックスの粘度にほとんど影響を与えなかった。
【０１１９】
【発明の効果】
以上のように、本発明の固形物分散組成物によれば、水中油型乳化組成物に脱アシル化ジェランガムを含有する構成としたことにより、水中油型乳化組成物の粘度の上昇を抑制しながら固形物の沈殿を抑制できるという効果を奏する。
【０１２０】
また、以上のように、本発明の方法によれば、水中油型乳化組成物に脱アシル化ジェランガムを添加したことにより、水中油型乳化組成物の粘度の上昇を抑制しながら固形物の沈殿を抑制できるという効果を奏する。
【０１２１】
また、本発明を固形物入りソフトクリームミックスに適用した場合、フリージング工程での固形物入りソフトクリームミックスの過度な粘度上昇によりソフトクリームミックスの供給が困難になる問題や、固形物入りソフトクリームの過度な粘度上昇によりソフトクリームの食感が悪化する問題を回避できる。
【図面の簡単な説明】
【図１】本発明にかかる固形物分散組成物の製造方法の一例を示す工程図である。
【図２】本発明にかかる固形物分散組成物の製造装置の一例を示す模式図である。
【図３】固形物入りソフトクリームミックスから固形物入りソフトクリームを製造する方法の一例を示す工程図である。
【図４】固形物入りアイスクリームミックスから固形物入りアイスクリームを製造する方法の一例を示す工程図である。
【図５】ソフトクリームフリーザの一例を示す模式図である。
【符号の説明】
１０　　配管
１１　　ミキサー
１２　　ホモジナイザー
１３　　殺菌用プレート式熱交換機
１４　　ホールディングチューブ
１５　　圧力計
１６　　冷却用プレート式熱交換機
１７　　混合タンク[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a solid dispersion composition in which a solid insoluble in water is dispersed in an oil-in-water emulsion composition forming a continuous phase, in particular, a liquid food containing a solid, and a method for producing the same. is there.
[0002]
[Prior art]
In emulsification, one liquid is dispersed as small particles (droplets) in the other liquid by mixing and shaking two liquids that do not dissolve in each other. This emulsification phenomenon is very important industrially, and is applied in a wide range of industrial fields such as foods, pharmaceuticals, cosmetics, paints, synthetic resins, adhesives, and leather.
[0003]
In emulsification, one liquid that is small particles is called a dispersoid, and the other liquid in which the dispersoid is dispersed is called a dispersion medium. There are two types.
[0004]
One type is a water-in-oil (W / O) type in which an aqueous liquid (dispersoid) is dispersed as small particles in an oily liquid (dispersion medium). It is. The other type is an oil-in-water (O / W) type in which an oily liquid (dispersoid) is dispersed as small particles in an aqueous liquid (dispersion medium). There is a state opposite to the above-mentioned water-in-oil type.
[0005]
The emulsified state of milk such as market milk (milk sold on the market for drinking) or dairy products is almost oil-in-water except for butter and the like. In oil-in-water emulsion compositions such as milk and dairy products, it is important to uniformly disperse an oily liquid in an aqueous liquid.
[0006]
On the other hand, an oil-in-water emulsified composition containing a solid insoluble in water, a soft cream mix, an ice cream (hard cream) mix, etc., and a water-insoluble edible solid, for example, a solid containing a red bean dispersed therein Liquid foods have been developed. Dairy products such as soft-cream mixes and ice-cream mixes, and edible solids that are insoluble in water, are sold as foods with a more enjoyable texture and taste than conventional ones. When water is insoluble, the water-insoluble solid is easily separated due to the difference in specific gravity between the water-insoluble solid and the oil-in-water emulsion composition.
[0007]
Therefore, in conventional oil-in-water emulsion compositions containing solids, generally, in order to prevent the solids in these products from being separated during storage and distribution, a stabilizer for stabilizing the dispersion is added. . As the stabilizer, guar gum, locust bean gum, cod gum, tamarind gum, xanthan gum, carrageenan and the like are used.
[0008]
It has also been proposed to use native gellan as a stabilizer to be added to a liquid food containing solids (see Patent Documents 1 to 5). For example, Patent Literature 3 discloses a dispersion stabilizer that improves and stabilizes the dispersibility of a solid that is insoluble in a liquid phase, or stabilizes the dispersibility of a liquid component that is immiscible with a liquid phase. A dispersion stabilizer containing native gellan gum as an essential component is disclosed as a dispersion stabilizer.
[0009]
Patent Document 6 discloses that in a beverage in which fruits, pulp, and the like are dispersed, gellan gum and LM pectin are used in combination as a dispersion stabilizer. Further, in Patent Document 7, it is selected from the group consisting of (A) an emulsifier, (B) crystalline cellulose, (C) xanthan gum, (D) gellan gum, and (E) a monosaccharide, a monosaccharide derivative, and a disaccharide. An anti-settling agent for protein drinks comprising at least one is disclosed.
[0010]
[Patent Document 1]
JP-A-10-99058 (publication date: April 21, 1998)
[0011]
[Patent Document 2]
JP-A-10-179050 (Published date: July 7, 1998 (1998))
[0012]
[Patent Document 3]
JP-A-10-234316 (publication date: September 8, 1998)
[0013]
[Patent Document 4]
JP-A-11-178517 (publication date: July 6, 1999 (1999))
[0014]
[Patent Document 5]
JP 2000-69932 A (publication date: March 7, 2000 (2000))
[0015]
[Patent Document 6]
JP-A-10-179103 (publication date: July 7, 1998)
[0016]
[Patent Document 7]
Japanese Patent Application Laid-Open No. 2000-31572 (publication date: November 14, 2000)
[0017]
[Problems to be solved by the invention]
However, in the conventional solid dispersion composition in which a water-insoluble solid is dispersed in an oil-in-water emulsion composition such as the above-described liquid food containing a solid, during storage, the solid becomes an oil-in-water emulsion. It may separate from the composition (the solid precipitates if the specific gravity is higher than the oil-in-water emulsion composition, and floats if the specific gravity is lower than the oil-in-water emulsion composition).
[0018]
In order to solve this, a general stabilizer (dispersion stabilizer) is also used in a conventional solid dispersion composition. However, with a general stabilizer, separation of a solid can be suppressed. It is not possible or the separation of solids cannot be suppressed unless it is added excessively to impair the quality of the product. A common stabilizer increases the viscosity of the oil-in-water emulsion composition that is a continuous phase, so that excessive addition of the oil-in-water emulsified composition impairs the properties required for the product. This leads to an increase in the viscosity of the emulsion composition. Specifically, for example, the addition of guar gum, locust bean gum, cod gum, tamarind gum, etc., which are general stabilizers, to the solid dispersion composition, only causes an increase in viscosity, and separates the solid. Is not sufficiently obtained. In addition, xanthan gum, carrageenan, and the like must be excessively added in order to obtain the effect of suppressing the separation of solids in the solid dispersion composition, and inevitably causes an excessive increase in viscosity. An excessive increase in the viscosity of the oil-in-water emulsion composition causes a problem that the liquid state of the oil-in-water emulsion composition containing solids during storage is adversely affected (deterioration in operability and the like). In addition, in the case of food, when a large amount of a common stabilizer such as guar gum or locust bean gum is used, not only does the viscosity increase, but also the stickiness peculiar to these substances appears, and the texture, especially the throat This leads to the problem of worsening the work. In addition, in liquid foods containing solids such as soft cream mixes containing solids and ice cream mixes containing solids, during long-term storage, continuous phase demulsification may occur. This problem is particularly important, as it can happen. That is, if the initial viscosity is high, the viscosity over time increases accordingly, and the above problem is great.
[0019]
As described above, the conventional general stabilizer cannot solve both of the two problems, that is, the separation of the solid and the increase in the viscosity. Solving these two problems is an important issue in the production of soft creams containing solids and ice creams containing solids, which tend to have a high viscosity during storage and the like. Therefore, it is a very important problem in the process of manufacturing a soft cream containing a solid in which the separation of the solid and the increase in viscosity due to emulsification destruction are more likely to occur than in the process of manufacturing an ice cream containing a solid.
[0020]
Here, a method for producing a soft cream containing solids and an ice cream (hard cream) containing solids will be specifically described with reference to an example.
[0021]
First, an example of a method for producing a solid-containing soft serve as a final product will be described with reference to FIG. Here, a method of filling a soft cream mix containing a solid substance in a container without freezing and distributing and storing the liquid in a liquid state (liquid distribution) will be described.
[0022]
As shown in Fig. 3, first, a soft cream mix containing a solid is filled in a container to obtain a soft cream mix containing a solid filled in the container (hereinafter, referred to as "soft cream mix pack"). We ship the mix packs, distribute them to the market, and store them at distribution channels and at the point of sale of soft serve.
[0023]
Next, at the soft ice cream sales floor, the soft ice cream mix containing solids is charged into a soft ice cream freezer (preparation step). Thereafter, at the time of soft cream sales, the soft cream mix containing solids charged is semi-frozen (freezing; generally -7 ° C. to -3 ° C.) with a soft cream freezer, extruded, and placed in a container such as a corn cup, so that the soft cream containing solids is poured. The cream is completed and eaten.
[0024]
As the soft serve freezer, typically, a mix tank 21 for storing a soft serve mix containing solids as shown in FIG. 5 and a cooling cylinder 22 for cooling the soft serve mix containing solids to a semi-cured state are provided. A soft ice cream freezer 20 including a plunger 23 for providing a semi-cured solid ice cream mix (solid ice cream) is used. The outer wall of the cooling cylinder 22 is cooled by a cooling device (not shown), and the inside of the cooling cylinder 22 is scraped off by stirring and stirring the soft cream mix containing solids, and a spiral dasher (pressing the soft cream mix containing solids against the inner wall) is used. (A stirrer) 22a. At the time of serving the soft cream containing solids, the soft cream mix containing solids is dropped from the mix tank 21 to the cooling cylinder 22 by an amount necessary for serving, and is appropriately stirred and cooled in the cooling cylinder 22 to obtain a moderately soft semi-cured. In this state, it is extruded from the plunger 23 and put on a container.
[0025]
Here, when a general stabilizer such as guar gum or locust bean gum is used in an ordinary amount within a range that does not impair the physical properties of the soft ice cream, solids are separated. If added so as to prevent separation, the viscosity is excessively increased, resulting in impaired operability and texture of the final product. In addition, when the period of distribution and storage is long, a phenomenon in which the emulsified state of the emulsified composition is destroyed (emulsification destruction) occurs, and oil components (milk fats and oils and fats) aggregate. As a result, the viscosity increases, so it is not desirable that the initial viscosity be high.
[0026]
In addition, in the method for producing a soft cream containing a solid, the above-mentioned problem occurs even when the product is not distributed or stored. The soft cream mix containing the solid matter is stored in the mix tank 21 after being charged into the mix tank 21 of the soft ice cream freezer 20 (preparation step) and before being put on sale. While this soft cream mix containing solids is stored in the mix tank 21, the separation of the solids and an increase in viscosity due to emulsification destruction of the continuous phase alone occur as in the case of distribution and storage. In particular, in recent years, a soft ice cream freezer 20 with a sterilizing mechanism has become widespread. In such a soft ice cream freezer 20, a soft ice cream mix containing solids stored in a mix tank 21 is repeatedly (generally once a day). It may be used continuously for several days while being subjected to heat sterilization. Since the emulsifying power of a soft cream mix containing a solid material is reduced by heating, in the soft cream freezer 20 that performs such heat sterilization treatment many times, the viscosity is very likely to increase due to the emulsification destruction of the continuous phase alone. Further, since the soft cream mix containing solids is stored in the mix ton 21 continuously for several days, separation of the solids occurs more remarkably.
[0027]
The mix tank 21 is often provided with an agitator (not shown) for stirring the emulsified composition so as to be homogeneous. However, since air bubbles usually have an adverse effect on the state of the soft cream containing solids, agitators having a weak stirring force that does not generate air bubbles are employed as the agitator. Therefore, the above-mentioned agitator may not be able to sufficiently eliminate the separation of solids.
[0028]
In addition, a method (frozen distribution) of distributing and storing a soft cream mix containing solids in a frozen state at a low temperature (generally, about -20 ° C.) is also performed. When distributed and stored in a frozen state, the change during storage and distribution is small, but emulsification is likely to occur when thawing the soft cream mix containing solids before use. In other words, in the frozen distribution, the soft cream mix containing solids is frozen in a container, but at this time, the soft cream mix containing solids is sealed in the container, while the volume expands due to the formation of ice crystals. To do so, pressure is applied to the fat globules. At the time of thawing, the soft cream mix containing the solid material is melted while the pressure is applied to the fat globules, so that the pressure is released at a stretch and the emulsification is likely to be destroyed. Further, after thawing the soft cream mix containing the solid matter and charging the mixture in the mix tank 21 of the soft ice cream freezer 20, the separation of the solid matter and the increase in viscosity due to the emulsification destruction of the continuous phase alone are performed in the same manner as in the case of the liquid circulation. May cause.
[0029]
In addition, in a soft cream mix containing solids, when a common stabilizer such as guar gum or locust bean gum is used in an amount that can prevent solids from separating, the initial viscosity (viscosity at the time of shipment) is reduced. This raises the problem that the viscosity after the viscosity increases due to emulsification destruction, that is, the viscosity of the soft cream mix containing solids in the freezing step and the viscosity of the soft cream containing solids become too high. If the viscosity of the soft cream mix containing solids in the freezing step becomes too high, the soft cream mix containing solids is supplied (for example, the soft cream mix containing solids falls naturally from the mix tank 21 of the soft cream freezer 20 to the cooling cylinder 22). Is difficult to do. Further, if the viscosity of the soft cream containing solids is too high, a sticky feeling peculiar to the stabilizer or the like is generated, so that the soft cream containing solids having a good texture cannot be obtained, which causes a problem of impairing commercial value.
[0030]
Next, an example of a method for producing a solid-containing ice cream from a solid-containing ice cream (hard cream) mix will be described with reference to FIG.
[0031]
As shown in FIG. 4, first, the ice cream mix containing solids is aged (aging process). This aging step is performed subsequently to the step of producing a solid-containing ice cream mix.
[0032]
Next, the aged ice cream mix containing solids is semi-frozen (freezing step) at a temperature at which fluidity is maintained (generally −3 ° C. to −7 ° C.) (freezing step), and filled in a container (filling step). . Next, the ice cream mix containing solids is hardened by freezing at a lower temperature (approximately −20 ° C. at the product temperature). Thereby, the ice cream containing the solid is completed. This ice cream with solids is distributed on the market, stored in a distribution channel, at a sales site, or the like, and then eaten.
[0033]
In this case, in the aging step which exists in a liquid state, separation of a solid substance easily occurs.
[0034]
Further, the dispersion stabilizer containing native gellan gum as an essential component disclosed in Patent Literatures 1 to 5, when used in foods such as dairy products, may generate an off-flavor or may have a bad flavor. Performance may be insufficient. Further, the dispersion stabilizers containing native gellan gum as an essential component disclosed in Patent Documents 1 to 5 include cocoa drinks in which cocoa powder is dispersed in an aqueous medium and sesame sauce in which kneaded sesame is dispersed in an aqueous medium. Foods in which solids are dispersed in an aqueous medium such as, or used in oil-in-water emulsion compositions such as dressings and soft cream mix, etc., and water-insoluble solids in oil-in-water emulsion compositions It is not used in the solid dispersion composition in which the substance is dispersed.
[0035]
Further, the dispersion stabilizer containing gellan gum disclosed in Patent Document 6 and the suspending agent containing gellan gum disclosed in Patent Document 7 are beverages in which pulp and the like and protein are dispersed in an aqueous medium, respectively. It is not used in an oil-in-water emulsion composition or a solid dispersion composition in which a water-insoluble solid is dispersed in an oil-in-water emulsion composition.
[0036]
The present invention has been made in view of the above problems, and its object is to suppress separation of solids while suppressing an increase in viscosity, and particularly to include solids such as soft cream mix containing solids and ice cream mix containing solids. An object of the present invention is to provide a solid dispersion composition suitable as a liquid food and a method for producing the same.
[0037]
[Means for Solving the Problems]
The present inventors have conducted intensive studies to solve the above-described problems, and as a result, in an oil-in-water emulsion composition forming a continuous phase, in a solid dispersion composition in which a solid insoluble in water is dispersed. By adding deacylated gellan gum to an oil-in-water emulsion composition, the present inventors have uniquely found that separation of solids can be sufficiently suppressed while suppressing an increase in viscosity, and the present invention has been completed.
[0038]
That is, the solid dispersion composition according to the present invention is, in order to solve the above-described problems, in the oil-in-water emulsion composition forming a continuous phase, a solid insoluble in water is dispersed solid The oil-in-water emulsion composition is characterized in that the oil-in-water emulsion composition contains deacylated gellan gum.
[0039]
According to the above configuration, by adding the deacylated gellan gum to the continuous phase, the deacylated gellan gum swells and spreads throughout the continuous phase, and stabilizes by holding solids in the network portion. Let it. Thereby, separation of a solid substance from the oil-in-water emulsion composition can be suppressed. In addition, deacylated gellan gum exerts a sufficient effect with a small amount of addition and hardly changes the viscosity. Therefore, according to the above configuration, separation of solids can be suppressed while suppressing an increase in the viscosity of the oil-in-water emulsion composition, and homogeneity can be maintained. When the solid dispersion composition is a food, it is possible to provide a food having a uniform flavor and texture while suppressing deterioration of the texture due to an increase in viscosity.
[0040]
As a further element of the present invention, in the production of a solid dispersion composition containing a significant amount (0.001 mol / L or more) of divalent metal ions in an oil-in-water emulsion composition, calcium ions are generally relatively high. It is effective for foods such as dairy products containing a large amount.
[0041]
When the present invention is applied to a solid dispersion composition containing a significant amount of divalent metal ions in an oil-in-water emulsion composition, among them, dairy products containing a relatively large amount of calcium ions (for example, soft cream mix containing solid matter) And foods such as ice cream mixes containing solids and the like, which contain a large amount of solids), it is preferable to add a chelating agent for blocking (blocking) divalent metal ions.
[0042]
In the solid dispersion composition containing a significant amount (0.001 mol / L or more) of divalent metal ions in the oil-in-water emulsion composition, when deacylated gellan gum alone is added without using a chelating agent, water Due to the high reactivity of deacylated gellan gum to divalent metal ions in the oil-type emulsified composition (higher than native gellan gum), the deacylated gellan gum easily binds to divalent metal ions to form a gel. When such a gel is formed, the deacylated gellan gum does not spread evenly, and itself partially coagulates and solidifies when it becomes severe, and the function of the deacylated gellan gum, that is, captures solids and reduces solids The function of suppressing separation is impaired. In addition, when the gel is formed, the viscosity increases. Therefore, when the deacylated gellan gum binds to the divalent metal ion, the viscosity increases and the solid is easily separated.
[0043]
On the other hand, when a chelating agent for sequestering divalent metal ions is added in addition to the deacylated gellan gum, the divalent metal ions contained in the oil-in-water emulsified composition form a chelate with the chelating agent. Form and be blocked. That is, the divalent metal ion does not react with the deacylated gellan gum. This can prevent the gelation caused by the reaction of the deacylated gellan gum with the divalent metal ion. Therefore, an increase in viscosity and separation of solids can be sufficiently suppressed.
[0044]
The solid dispersion composition according to the present invention is not particularly limited, but an oil-in-water emulsion composition and those in which the solid is edible, that is, foods are suitable. In addition, the present invention relates to an oil-in-water emulsion composition wherein the oil-in-water emulsified composition is a soft cream mix and the solid is edible (soft cream mix containing a solid) or an oil-in-water emulsion composition is an ice cream (hard cream) mix Which is particularly effective for those in which the solid is edible (ice cream mix containing solids), and among these, it shows a particularly outstanding effect for soft cream mix containing solids.
[0045]
As described above, the problem of the conventional general stabilizers, that is, the problem that the separation of solids cannot be sufficiently suppressed and the problem that the viscosity becomes too high, are due to the fact that the solid-containing ice cream mix is more solid than the solid-containing ice cream mix. The problem in the soft serve mix is much more serious. Therefore, when the oil-in-water emulsion composition is a soft cream mix, the present invention has a remarkable effect of solving the above two serious problems. Specifically, first, deacylation of solids that are likely to occur during distribution and storage of the liquid soft cream mix containing solids, or during the period when the soft cream mix containing solids is stored in the tank of the soft ice cream freezer, etc. Can be suppressed by adding gellan gum. In addition, as described above, in the process of producing a soft cream containing solids from a soft cream mix containing solids, the soft cream mix containing solids is supplied to the tank of the soft cream freezer during distribution and storage of the soft cream mix containing solids in a liquid state. During the storage period or the like, the viscosity tends to increase due to emulsification destruction, but the increase in the initial viscosity of the solid-containing soft cream mix due to the addition of deacylated gellan gum is extremely small. Therefore, it is possible to avoid the problem that the supply of the soft cream mix becomes difficult due to the excessive increase in the viscosity of the soft cream mix containing solids in the freezing process, and the problem that the texture of the soft cream deteriorates due to the excessive increase in the viscosity of the soft cream containing solids. it can.
[0046]
The method for producing a solid dispersion composition according to the present invention, in order to solve the above-described problems, in an oil-in-water emulsion composition forming a continuous phase, a solid insoluble in water is dispersed. The method for producing a solid dispersion composition, comprising: a step of adding deacylated gellan gum to the oil-in-water emulsion composition; and a solid mixing step of mixing the oil-in-water emulsion composition with a solid. It is characterized by.
[0047]
According to the above method, a solid dispersion composition in which a solid insoluble in water is dispersed in an oil-in-water emulsion composition forming a continuous phase containing deacylated gellan gum. Therefore, it is possible to produce a solid dispersion composition capable of suppressing the separation of solids while suppressing an increase in viscosity.
[0048]
BEST MODE FOR CARRYING OUT THE INVENTION
The solid dispersion composition according to the present invention is a dispersion in which an oil-in-water emulsion composition forms a continuous phase, and a water-insoluble solid is dispersed as a dispersion phase in the oil-in-water emulsion composition. A system wherein the continuous phase contains deacylated gellan gum.
[0049]
<Oil-in-water emulsion composition>
The oil-in-water emulsion composition according to the present invention only needs to contain an emulsion in which an oily liquid (dispersoid) is dispersed as small particles in an aqueous liquid (dispersion medium). The composition is preferably, but not limited to, an oil-in-water emulsion with other components added. That is, the oil-in-water emulsion composition according to the present invention contains the oil-in-water emulsion itself or the oil-in-water emulsion and other components, and these components are present homogeneously as a whole, and are substantially one. It is grasped as a substance.
[0050]
Specific oil-in-water emulsion compositions are not particularly limited, and include foods, paints, cosmetics, and the like. The other components contained in the oil-in-water emulsion composition are not particularly limited. Further, the amounts and types of other components are not particularly limited, and may be appropriately set according to the use of the oil-in-water emulsion composition. In the following description, for convenience, the “oil-in-water emulsion composition” is appropriately abbreviated as the “emulsion composition”.
[0051]
<Solids>
As the water-insoluble solid used in the present invention (hereinafter, simply referred to as "solid" as appropriate), an edible solid can be used for food use, and a non-food use can be used. And solid substances such as pearl powder, gold powder, and pigment. As edible solids, granular solids having an average particle diameter in the range of 0.1 mm to 30 mm; fine powdery solids having an average particle diameter of less than 0.1 mm (fine powdery colorants and the like); vegetables Long fibrous solids such as fibers and fruit fibers can be mentioned, but the present invention is particularly effective when granular solids that are easy to separate are used.
[0052]
Examples of granular solids include pieces of fruits such as strawberries and seeds thereof; beans such as red bean pieces; nuts such as almond pieces, chestnut pieces and sesame seeds; vegetables; orange peels (moisturized orange peel). Molasses of fruits such as chopped). These may be used alone or in combination of two or more.
[0053]
The average particle size of the granular solid may be in the range of 0.1 mm to 30 mm, but is more preferably 0.5 to 8 mm. The shape of the granular solid is not particularly limited, and can be appropriately selected depending on various applications, such as a sphere, an annular sphere, a square, a flake, and a crushed shape.
[0054]
The solid content in the solid dispersion composition is not particularly limited, but is preferably 1 to 50% by weight. If the content of the solid in the solid dispersion composition is less than 1% by weight, desired effects (such as improvement of taste and texture of food) by the solid may not be achieved. If the content of the solid in the solid dispersion composition exceeds 50% by weight, the dispersion of the solid may be uneven.
[0055]
<Deacylated gellan gum>
The deacylated gellan gum used in the present invention is a high molecular polysaccharide obtained by deacylating native gellan gum, which is a high molecular polysaccharide of microbial origin, and is generally simply called gellan gum. Native gellan gum is produced by culturing a microorganism such as Pseudomonas elodea (ATCC 31461) under aerobic conditions. Deacylated gellan gum is a high molecular polysaccharide having two glucose molecules, one glucuronic acid molecule and one rhamnose molecule as constituent units, and usually has a molecular weight of about 600,000 to 700,000. Deacylated gellan gum is characterized by having higher reactivity with divalent metal ions than native gellan gum.
[0056]
The content of the deacylated gellan gum in the solid dispersion composition is preferably in the range of 0.01 to 2.0% by weight, and is preferably in the range of 0.01% to 0.1% by weight. Is more preferable. If the amount is less than 0.01% by weight, the separation of solids cannot be sufficiently suppressed. On the other hand, if it exceeds 2.0% by weight, the flavor of the mix becomes worse due to an increase in viscosity and the like, which is not preferable.
[0057]
Uses of the solid dispersion composition according to the present invention include liquid foods containing edible solids, cosmetics containing non-edible solids, and the like. More specifically, examples of the liquid food containing solids include dressings containing solids such as sesame and the like. Examples of the cosmetics containing solids include those containing a non-edible solid such as pearl powder, gold powder, and pigment and an emulsion (emulsion composition).
[0058]
Next, as a typical example of the solid dispersion composition according to the present invention, a soft cream mix containing solids and an ice cream mix containing solids will be described in detail with reference to FIGS. Note that the present invention is not limited to this.
[0059]
The soft cream mix with solids and the ice cream mix with solids are the raw materials for the soft cream with solids and the ice cream with solids, respectively, and are a mixture of a solid and a soft cream mix and a mixture of a solid and an ice cream mix, respectively. .
[0060]
<Soft cream mix and ice cream mix>
The above soft ice cream and ice cream are included in "ice creams". That is, in the present embodiment, not only ice cream in a narrow sense containing a certain amount of milk fat and milk solids, but also contains lacto ice containing no milk fat or milk fat containing a fat or oil other than milk fat. If ice cream-like frozen desserts are the above-mentioned ice creams, soft ice cream refers to semi-frozen ice cream which is not frozen (freezing process at -30 to -40 ° C.) only by freezing in a freezer. Ice cream, or hard ice cream, is a concept for soft ice cream and refers to ice cream that has been frozen until cured.
[0061]
In the following description, ice cream in a narrow sense is referred to as “hard cream” for the sake of convenience with respect to soft cream. In addition, the soft cream mix and the ice cream mix may be simply referred to as a mix for convenience.
[0062]
Ice cream mix is an emulsified composition that mixes milk, dairy products, sweeteners, fats and oils, stabilizers, emulsifiers, thickeners, fragrances, and other ingredients. Ice creams are obtained. In the following description, the claims and the like, a simple term "ice cream mix" refers to a mix of hard cream.
[0063]
Since the soft cream mix is a kind of ice cream mix, it is an emulsified composition obtained by mixing the above-mentioned raw materials. Since soft ice cream is semi-frozen, most of the water is in the form of ice crystals, but the remaining water is unfrozen and therefore soft, and has a characteristic that the temperature is usually in the range of -3 to -7 ° C. . Therefore, in the soft serve mix, the shape retention and texture of the obtained soft serve becomes smooth.
[0064]
<Each component of the mix>
Among the raw materials of the above mix, milk and dairy products are frequently used raw materials, and greatly affect the properties of ice creams finally obtained. For example, in ice cream, milk fat serves as a skeletal component of the cream and has a role of smoothing tissue and imparting flavor. In addition, non-fat milk solids such as protein, lactose, and minerals impart a favorable flavor and further function to adjust the freezing point. Solids also affect overrun (increased volume by blowing air into the mix). Improper overrun can result in too cold or poor mouthfeel when placed in the mouth.
[0065]
Therefore, for milk and dairy products, appropriate amounts and types may be used in consideration of the functions and characteristics of the above-described components according to the type of ice creams to be finally manufactured. Specific types of milk include cow's milk and skim milk (skim milk), but are not particularly limited. In addition, specific types of dairy products include, for example, skim milk powder, prepared milk powder, cream, condensed milk, fermented milk, and the like, but are not particularly limited. The content of the milk and dairy product in the mix is not particularly limited, but is preferably in the range of 1 to 20% by weight, and more preferably in the range of 3 to 18% by weight. Egg yolk is sometimes used as a flavor ingredient.
[0066]
Among the above-mentioned raw materials, the sweetener may be any one that gives sweetness to at least ice creams. Specific types of sweeteners include sugars (sucrose / sucrose), glucose (glucose), fructose (fructose), maltose (maltose), lactose (lactose), trehalose, starch syrup, isomerized sugars and the like; sorbitol , Xylitol, maltitol, erythritol, lactitol and other sugar alcohols; aspartame, sucralose, acesulfame K, stevioside, thaumatin, glycyrrhizin, non-saccharide sweeteners such as saccharin, dihydrochalcone, and the like; is not.
[0067]
The sweetener may be used alone or in combination of two or more. Among them, particularly, sugar imparts high-quality sweetness to ice creams, and thus is preferably used as a sweetener for a mix. The content of the sweetener in the mix is not particularly limited, but is preferably in the range of 7 to 30% by weight, more preferably 7 to 20% by weight in terms of sucrose sweetness.
[0068]
Among the above raw materials, fats and oils are used as a skeletal component of cream according to the type of ice creams to be finally produced. Specific types of fats and oils include, for example, vegetable fats and oils such as palm, palm, soybean and rapeseed; and animal fats such as lard, head and fish oil. Of course, milk fat (butter, cream) can also be used. These fats and oils may be used alone or in combination of two or more. The content of these fats and oils in the mix is not particularly limited, but is preferably in the range of 1 to 30% by weight, and more preferably in the range of 3 to 20% by weight.
[0069]
Among the above ingredients, the stabilizer moderately increases the viscosity of the mix, prevents separation of the fats and oils in the mix during the manufacturing process and storage and distribution, improves the dryness, and the size of the ice crystals of the cream. It is also used to improve the shape retention and texture of the cream. It also affects overrun. Specific examples of the stabilizer include plant-derived stabilizers such as carrageenan, guar gum, locust bean gum, cellulose, pectin, starch, and gum arabic; animal-derived stabilizers such as gelatin, casein, and casein Na; carboxymethyl cellulose (CMC) And a synthetic stabilizer such as methylcellulose; and the like, but are not particularly limited.
[0070]
These stabilizers may be used alone or in combination of two or more. The content of the stabilizer in the mix is not particularly limited, but is preferably in the range of 0.01 to 5% by weight, and more preferably in the range of 0.01 to 2% by weight.
[0071]
Among the raw materials, the emulsifier has a function of dispersing fat. Dispersion is very important because the sterilization step and the homogenization step (described below) cannot be carried out well without fat dispersion. Emulsifiers also affect overrun, dryness and texture. Specific examples of the emulsifier include, but are not particularly limited to, glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and propylene glycol fatty acid ester.
[0072]
The content of the emulsifier in the mix is not particularly limited, but is preferably in the range of 0.01 to 5% by weight, and more preferably in the range of 0.01 to 2% by weight.
[0073]
Among the above-mentioned raw materials, the flavor is not particularly limited as long as it gives fragrance to the finally produced ice creams. For example, in plain ice cream, vanilla essence is often used.
[0074]
Of the above raw materials, other raw materials are not particularly limited, and various components conventionally known in the field of producing ice creams may be used.
[0075]
The content of the above-mentioned perfume and other raw materials is not particularly limited, and may be an amount that can exhibit its function.
[0076]
<Mix properties>
The mix only has to be an oil-in-water type emulsion composition having fluidity, and the physical properties are not particularly limited. Further, the present invention can be applied to a mix having a high viscosity.
[0077]
The viscosity of the mix is not particularly limited, but is preferably adjusted so that the value measured using a B-type viscometer at 30 rpm and around 10 ° C. is 1000 cp or less, and 500 cp or less. More preferably, it is adjusted so that By adjusting the viscosity of the mix within the above numerical range, a mix with good texture can be obtained. In the case of a soft cream mix, by adjusting the viscosity within the above numerical range, the soft cream mix can be efficiently supplied from the tank in the soft cream freezer to the freezing section (cooling cylinder, etc.). .
[0078]
In general, the stability of a mix varies greatly depending on its composition, and the higher the total solid content and / or the higher the fat content, the more the emulsification stability tends to decrease and the viscosity tends to increase.
[0079]
<Manufacturing method of mix containing solid matter>
The method for producing a solid dispersion composition according to the present invention includes a step of adding deacylated gellan gum to the oil-in-water emulsion composition, and a solid mixing step of mixing the oil-in-water emulsion composition with a solid. It is a method including.
[0080]
The method for producing the solid dispersion composition according to the present invention is not particularly limited, but in the following description, as an example, for the oil-in-water emulsion composition, after the homogenization step, the sterilization step and the solid A method of performing the material mixing step will be described.
[0081]
In the present embodiment, as described above, as a solid dispersion composition according to the present invention, a solid-containing soft cream mix and a solid-containing ice cream mix will be described as examples. The method will be described according to the method for producing a solid-containing soft cream mix and a solid-containing ice cream mix.
[0082]
Since the soft cream containing solids and the hard cream containing solids are included in the ice creams, the methods for producing the soft cream mix containing solids and the ice cream mix containing solids follow the same steps. For example, as a specific example of a soft cream mix containing a solid, as shown in FIG. 1, a blending step, a homogenizing step, a sterilizing step, a cooling step, and a solid mixing step are performed in this order. As an example of a manufacturing apparatus for performing such a manufacturing method, as shown in FIG. 2, a pipe 10, a mixer 11, a homogenizer 12, a sterilizing plate heat exchanger 13, a holding tube 14, a pressure gauge 15, a cooling plate A configuration including a heat exchanger 16 and a filling machine 17 can be given.
[0083]
<Formulation process>
In the preparation step, milk, dairy products, fats and oils, sugars, stabilizers, emulsifiers, flavors and other raw materials are mixed to prepare a precursor mixture of the mix. Since the precursor mixture obtained in this step is before homogenization and sterilization, it is referred to as "premix" for convenience of explanation to distinguish it from the finished mix. That is, in the present embodiment, the one after the sterilization step is a completed mix, and the premix indicates the mix before the final sterilization step (heating step). Therefore, not only the mix before the homogenization step but also the mix after the homogenization step and before the sterilization step is referred to as a premix.
[0084]
The blending device used for blending the premix is not particularly limited. As shown in FIG. 2, a conventionally known mixer 11, for example, a faudler-type tank mixer with a propeller is used. In this blending step, at the stage of blending the premix with the mixer 11, it is preferable to preheat the raw materials for uniform dissolution and mixing. The temperature of the preheating is not particularly limited, but is generally preferably in the range of 50 to 80 ° C. In this blending step, blending conditions may be appropriately set according to the type of the solid dispersion composition to be produced, or the like, or a blending apparatus may be selected.
[0085]
The deacylated gellan gum may be added to the premix in this blending step. Further, depending on the type of the solid dispersion composition to be produced, it is only necessary to add deacylated gellan gum to the solid dispersion composition already prepared.
[0086]
In addition, when the oil-in-water emulsion mixture contains metal ions, particularly divalent metal ions, particularly when the oil-in-water emulsion mixture is a dairy product such as a mix, a chelating agent for blocking metal ions is added. Is preferred. This can prevent the gelation caused by the reaction of the deacylated gellan gum with the metal ions. Therefore, an increase in viscosity and separation of solids can be prevented.
[0087]
The chelating agent may be contained in the finally obtained solid dispersion composition (mix containing solids), and the timing of adding the chelating agent is not particularly limited. It is more preferred to add the chelating agent at the same time as or before. Thereby, the chelating agent exerts its function more efficiently.
[0088]
The chelating agent is not particularly limited as long as it has an effect of blocking divalent metal ions (chelating effect) contained in the oil-in-water emulsion composition, and an alkali metal salt of an inorganic polybasic acid is used. And alkali metal salts of organic polybasic acids. When the present invention is applied to food, it is necessary to use a chelating agent that can be used as a food additive. Specific examples of chelating agents usable as food additives include inorganic phosphates such as sodium phosphate, potassium phosphate, potassium metaphosphate, sodium metaphosphate, potassium polyphosphate, sodium polyphosphate, and preparations thereof. Alkali metal salts of basic acids; alkali metal salts of organic polybasic acids such as trisodium citrate, sodium malate, monosodium succinate, disodium succinate, and preparations thereof. As the chelating agent, phosphates are preferred, and alkali metal salts of phosphoric acid are particularly preferred, since they have a large effect of blocking divalent metal ions. The content of the chelating agent in the solid dispersion composition is appropriately selected depending on the concentration of the divalent metal ion contained in the oil-in-water emulsion composition, but is in the range of 0.01 to 2.0% by weight. And more preferably in the range of 0.01% by weight to 0.1% by weight. If the amount is less than 0.01% by weight, the divalent metal ions contained in the oil-in-water emulsion composition cannot be sufficiently blocked. On the other hand, if the content exceeds 2.0% by weight, the flavor of the mix deteriorates, which is not preferable.
[0089]
<Homogenization process>
In the homogenization step, milk fats and fats and oils (collectively referred to as oils for convenience of explanation) contained in the premix prepared in the preparation step are homogenized.
[0090]
The homogenizer (homogenizer) used in the homogenization step is not particularly limited, and a conventionally known homogenizer such as a homogenizer 12, a homomixer, and a colloid mill as shown in FIG. 2 can be used. Among them, the homogenizer 12 is generally used.
[0091]
<Sterilization process>
In the sterilization step, the premix homogenized in the homogenization step is heat-sterilized. The raw materials used for the premix include various microorganisms such as mold, yeast, and bacteria, and may include pathogenic ones. Furthermore, these raw materials contain various enzymes, and if left untouched, the components of the finished mix may deteriorate. Therefore, when producing a mix, a sterilization step by heating is performed to sterilize the microorganisms and deactivate enzymes.
[0092]
The sterilization method performed in the sterilization step is not particularly limited as long as it is a method for effectively killing microorganisms contained in the emulsion composition. As a specific sterilization method, batchwise and continuous indirect heating methods are preferably used.
[0093]
In the batch method, the emulsified composition (mix) is accumulated in a tank, and the tank is heated for a certain period of time to heat and sterilize the emulsified composition inside. Specific sterilization conditions include, for example, conditions of 63 ° C. for 30 minutes, 75 ° C. for 15 minutes, and 80 ° C. for 15 minutes, but are not particularly limited. The method of heating the tank is also not particularly limited, for example, a method of spraying hot water on an outer wall of the tank, a method of sending hot water to a heat exchange coil circulating in the tank, and a method of hot water in a flooded portion of the tank. Alternatively, a method of circulating steam, a method of flowing hot water at high speed through a hot water coil surrounding the outer wall of the tank, and the like can be given.
[0094]
In the continuous method, the emulsified composition (mix) is held in a pipe or a panel at a fixed temperature for a fixed time and is continuously heated and sterilized. Specific examples of the sterilization conditions include LTLT, HTST, and UHT. LTLT (low temperature long time heating method: low-temperature long-time sterilization) is heated at 65 ° C. or more for 30 minutes or more. In HTST (high temperature short time heating method), heating is performed at 72 ° C. or more for 15 seconds or more. In UHT (ultra high temperature heating method), heating is performed at 120 ° C to 150 ° C for 1 to 2 seconds.
[0095]
The heating device used in the continuous system is not particularly limited, and a conventionally known configuration can be suitably used. For example, in the present embodiment, a plate heat exchanger 13 is used in the example shown in FIG. In addition, since the plate-type heat exchanger 16 can be used also in the subsequent cooling step, the plate-type heat exchanger 13 used in the sterilization step is referred to as a sterilizing plate heat exchanger 13 for convenience of explanation.
[0096]
In the method for producing the mix, any of the above-mentioned batch method and continuous method may be used, but from the viewpoint of increasing the production efficiency and the quality of the obtained mix, as shown in FIG. And the like using a continuous method. In the case of the continuous method, in addition to being able to continuously heat-treat the mix, rapid heat exchange can ensure reliable sterilization in a short time, and sterilization in a short time can reduce thermal decomposition and thermal denaturation of each component in the mix. There are advantages.
[0097]
As shown in FIG. 2, it is preferable that a holding tube 14 is provided downstream of the plate heat exchanger 13 for sterilization. The holding tube 14 is a pipe for performing a predetermined sterilization process while maintaining a mix temperature by flowing a mix heated to a high temperature for a certain period of time.
[0098]
In the present embodiment, since the method for producing a mix is taken as an example, this step of performing a heat treatment on the emulsion composition is referred to as a sterilization step. This step is not necessarily performed for the purpose of sterilization unless the food or cosmetics are required. For example, it may be performed for the purpose of thermally decomposing or thermally denaturing at least a part of the components in the emulsion composition by heating. Therefore, in the present invention, this step of heating the emulsified composition is generically referred to as a "heating step", and when the emulsified composition to be produced requires sterilization of foods / cosmetics, the heating step is performed. Is referred to as a “sterilization step” performed for sterilization.
[0099]
<Cooling process>
In the cooling step, the mix (emulsion composition) after heat sterilization is cooled as quickly as possible. This cooling step is important for quality maintenance. That is, the rapid cooling can avoid the deterioration of the mix and the emulsification destruction due to the high temperature for a long time, and can improve the texture of the finally produced ice creams. In addition, in terms of hygiene, the growth and reproduction of microorganisms are suppressed. The cooling temperature is preferably lower than normal temperature, but is not particularly limited.
[0100]
Although a specific method of the cooling step is not particularly limited, as shown in FIG. 1 as an example, the cooling step may include two steps of a pre-cooling step and a main cooling step. Usually, it is difficult to rapidly cool the heat-sterilized mix to a low temperature in one stage, so it is first cooled to some extent in a pre-cooling stage and then to a desired temperature in a main cooling stage. Through such a step, the mix can be efficiently and reliably cooled to the desired temperature.
[0101]
Even when the emulsified composition is not the above-mentioned mix, it is particularly preferable to perform a pre-cooling step after the heating step. As a result, the high-temperature emulsified composition is rapidly cooled, so that it is possible to avoid a situation in which the thermal decomposition or thermal denaturation of the component proceeds more than necessary by maintaining the high temperature.
[0102]
The specific cooling temperature in the cooling step, that is, the pre-cooling step or the main cooling step is not particularly limited, and may be appropriately set according to the type of the emulsified composition. In addition, the cooling step is not limited to two steps, and may be set to one step and cooled in consideration of the type of the emulsified composition and the difference between the sterilization temperature and the cooling temperature, or three or more steps. May be set in multiple stages for cooling.
[0103]
The cooling device is not particularly limited, and a conventionally known cooling device may be used. For example, in the present embodiment, as shown in FIG. 2, a cooling process is performed using a plate heat exchanger 16. As described above, since the plate heat exchanger for sterilization 13 can be used in the sterilization step, the plate heat exchanger 16 used in the cooling step is also referred to as a cooling plate heat exchanger 16 for convenience of explanation. A pressure gauge 15 is provided in the pipe 10 at a stage preceding the plate heat exchanger 16 for cooling.
[0104]
<Solids mixing process>
In the solid mixing step, the mix (emulsion composition) after the cooling step and the solid are mixed in the mixing tank 17. The mixing of the solids is preferably performed sufficiently so that the solids are uniformly dispersed in the mix. The mixing of the solid is preferably performed by a method that does not break the shape of the solid so that the solid has a predetermined shape. Further, the solid substance itself may be mixed with the mix by itself, or may be mixed with the mix in a state of being dispersed in a syrup or the like.
[0105]
The method of using the solid-containing mix obtained after the cooling step is not particularly limited. For example, in the case of the soft ice cream, a filling step (see FIG. 3) of filling a solid container-containing soft ice cream mix after the cooling step into a predetermined container may be included after manufacturing the solid-containing soft cream mix. . The method and conditions of the filling, and furthermore, the type and the like of the container for filling the solid-containing mix are not particularly limited, and conventionally known ones can be appropriately used depending on the type and use of the solid-containing mix. .
[0106]
The manner in which the final solid-containing mix is made into a solid-containing soft cream or a solid-containing ice cream (hard cream) is not particularly limited. In the case of producing a soft cream containing solids from a mix containing solids (solid dispersion composition), for example, the method shown in FIG. 3 described above can be used. In the case of producing ice cream from a solid-containing mix (solid dispersion composition), for example, the method shown in FIG. 4 described above can be used.
[0107]
Further, here, the method of performing the blending step, the homogenizing step, the sterilizing step, the cooling step, and the solid mixing step has been described, but the order of performing these steps is not particularly limited.
[0108]
For example, in FIG. 1, the solid mixing step is performed after the cooling step, but the solid mixing step may be performed at another timing. For example, a method in which the solid mixing step is performed between the blending step and the homogenization step, or a method in which the solid substance mixing step is performed between the homogenization step and the cooling step (for example, between the homogenization step and the sterilization step) Good. However, in the homogenization process, a homogenizer that passes a premix through a very narrow clearance (gap) between two disks is usually used. Therefore, in the former method, there is a possibility that the clearance of the homogenizer may be clogged with solids. In the latter method, since the solid is heated, the alteration of the solid may not be minimized. Therefore, the timing of performing the solid mixing step is more preferably the timing described above, that is, after the cooling step.
[0109]
In FIG. 1, the sterilization step is performed after the homogenization step. However, the order of the homogenization step and the sterilization step may be reversed, and the homogenization step may be performed after the sterilization step. Further, depending on the type of the emulsified composition to be produced, the heating step for sterilization may be performed a plurality of times, or a heating step for another purpose may be performed.
[0110]
【Example】
Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto.
[0111]
〔Example〕
Skim milk powder as dairy products, starch syrup, sugar, and sorbitol as sweeteners, vegetable fats and butters as fats and oils, sodium caseinate, locust bean gum and guar gum as stabilizers, and sorbitan fatty acids as emulsifiers Using esters and monoglycerin fatty acid esters, fragrances, deacylated gellan gum, and phosphate preparations (sodium metaphosphate, sodium polyphosphate, potassium polyphosphate, and tetrasodium pyrophosphate) as chelating agents, These components were blended in a blending process so as to have the composition shown in Table 1, to obtain a premix.
[0112]
Thereafter, as described above, the premix is subjected to a homogenization step, a sterilization step, and a cooling step, and then, in a solid matter mixing step, the resulting mix is mixed with red bean pieces as a water-insoluble solid matter ( (Granules having a particle size of 1 mm to 3 mm) (see FIG. 1) to produce a soft cream mix containing a solid as an example of the solid dispersion composition according to the present invention.
[0113]
Table 1 shows the viscosity (B-type viscometer, 30 rpm, 9.8 ° C.) and temperature (liquid temperature) of the premix at this time, and evaluation on solid separation (solid separation evaluation). In this case, since the solid used was heavier than the mix, the solid separation evaluation was based on the presence or absence of a precipitate. Specifically, (1) the presence or absence of a precipitate in the soft cream mix containing solids during storage, (2) the presence or absence of the precipitate after freezing and thawing the soft cream mix containing the solids, and (3) a soft cream freezer having a mix tank The presence or absence of sedimentation in the mix tank when a soft cream freezer containing solids is put into a mix tank and the soft cream freezer is operated and frozen. (4) Soft cream with solids in a freezer equipped with an automatic sterilization function The mixture is put into the container, an automatic sterilizing function (sterilizing heating) is performed, and then, after cooling, presence or absence of sediment, (5) texture (quality of soft cream mix containing solid matter), (6) operability (solid) Operability when pouring the soft ice cream mix containing the ingredients into the freezer mix tank, Mumikkusu the six types of evaluation of quality) Efficiency entering from the mix tank to the cooling cylinder "◎" (very good), "○" (good), was carried out in three stages evaluation of "×" (poor).
[0114]
(Comparative example)
As shown in Table 1, except that deacylated gellan gum was not added, the mixture was prepared in the preparation process in the same manner as in the example to obtain a premix.
[0115]
Thereafter, in the same manner as in the example, after performing the homogenization step, the sterilization step, and the cooling step on the premix, in the solid substance mixing step, the resulting mix is red bean as a water-insoluble solid substance. The resulting mixture was mixed with pieces (granules having a particle size of 1 mm to 3 mm) to produce a soft cream mix containing solids as a solid dispersion composition for comparison. Table 1 shows the viscosity (B-type viscometer, 30 rpm, 9.8 ° C.) and temperature (liquid temperature) of the premix at this time, and evaluation on solid separation (solid separation evaluation). The evaluation of solid separation was performed in the same manner as in the examples by four types of evaluations based on the presence or absence of precipitation.
[0116]
[Table 1]

[0117]
As shown also in Table 1, precipitation was observed in all of the four types of evaluations in the comparative example, whereas in the example in which the deacylated gellan gum was added, the precipitation was observed in all of the four types of evaluations. No occurrence was observed.
[0118]
In addition, as is clear from the comparison between the Examples and Comparative Examples in Table 1, the difference in viscosity of the premix by adding the deacylated gellan gum was 23 cp, and the addition of the deacylated gellan gum was Had little effect on the viscosity of
[0119]
【The invention's effect】
As described above, according to the solid dispersion composition of the present invention, the oil-in-water emulsion composition contains deacylated gellan gum to suppress an increase in the viscosity of the oil-in-water emulsion composition. The effect that the precipitation of solids can be suppressed is exerted.
[0120]
Further, as described above, according to the method of the present invention, by adding deacylated gellan gum to the oil-in-water emulsion composition, precipitation of solids is suppressed while suppressing an increase in viscosity of the oil-in-water emulsion composition. This has the effect of being able to suppress the
[0121]
In addition, when the present invention is applied to a soft cream mix containing solids, there is a problem that the supply of the soft cream mix becomes difficult due to an excessive increase in the viscosity of the soft cream mix containing solids in the freezing process, and an excessive viscosity of the soft cream containing solids. The problem that the texture of the soft ice cream deteriorates due to the rise can be avoided.
[Brief description of the drawings]
FIG. 1 is a process chart showing an example of a method for producing a solid dispersion composition according to the present invention.
FIG. 2 is a schematic view showing an example of an apparatus for producing a solid dispersion composition according to the present invention.
FIG. 3 is a process chart showing an example of a method for producing a soft cream containing solids from a soft cream mix containing solids.
FIG. 4 is a process chart showing an example of a method for producing a solid-containing ice cream from a solid-containing ice cream mix.
FIG. 5 is a schematic view showing an example of a soft serve freezer.
[Explanation of symbols]
10 Piping
11 mixer
12 Homogenizer
13 Plate heat exchanger for sterilization
14 Holding tube
15 Pressure gauge
16 Plate heat exchanger for cooling
17 Mixing tank

Claims (10)

In an oil-in-water emulsion composition forming a continuous phase, in a solid dispersion composition in which a solid insoluble in water is dispersed,
A solid dispersion composition, wherein the oil-in-water emulsion composition contains deacylated gellan gum. The oil-in-water emulsion composition contains a metal ion,
The solid dispersion composition according to claim 1, further comprising a chelating agent. The solid dispersion composition according to claim 2, wherein the chelating agent is a phosphate. The solid dispersion according to any one of claims 1 to 3, wherein the oil-in-water emulsion composition and the solid are edible. The solid dispersion composition according to any one of claims 1 to 4, wherein the oil-in-water emulsion composition is a soft cream mix. The solid dispersion composition according to any one of claims 1 to 4, wherein the oil-in-water emulsion composition is an ice cream mix. The solid dispersion according to any one of claims 1 to 6, wherein the solid is a granular solid having an average particle size in a range of 0.1 mm to 30 mm. The solid dispersion according to any one of claims 1 to 7, wherein the content of the solid is in a range of 1% by weight to 50% by weight. The solid dispersion composition according to any one of claims 1 to 8, wherein the content of the deacylated gellan gum is in the range of 0.01% to 2.0% by weight. In an oil-in-water emulsion composition forming a continuous phase, a method for producing a solid dispersion composition in which a solid insoluble in water is dispersed,
A step of adding deacylated gellan gum to the oil-in-water emulsion composition,
A method for producing a solid dispersion composition, comprising: a solid mixing step of mixing the oil-in-water emulsion composition with a solid.

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