JP2005143321A - アイスクリームの安定剤及び製造方法 - Google Patents
アイスクリームの安定剤及び製造方法 Download PDFInfo
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- JP2005143321A JP2005143321A JP2003381832A JP2003381832A JP2005143321A JP 2005143321 A JP2005143321 A JP 2005143321A JP 2003381832 A JP2003381832 A JP 2003381832A JP 2003381832 A JP2003381832 A JP 2003381832A JP 2005143321 A JP2005143321 A JP 2005143321A
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- ice cream
- stabilizer
- weight
- overrun
- stock solution
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 55
- 239000003381 stabilizer Substances 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 239000011550 stock solution Substances 0.000 claims abstract description 22
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000006266 etherification reaction Methods 0.000 claims abstract description 15
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 239000007864 aqueous solution Substances 0.000 claims description 10
- VJHCJDRQFCCTHL-UHFFFAOYSA-N acetic acid 2,3,4,5,6-pentahydroxyhexanal Chemical compound CC(O)=O.OCC(O)C(O)C(O)C(O)C=O VJHCJDRQFCCTHL-UHFFFAOYSA-N 0.000 claims 1
- 229920003123 carboxymethyl cellulose sodium Polymers 0.000 claims 1
- 229940063834 carboxymethylcellulose sodium Drugs 0.000 claims 1
- 239000000203 mixture Substances 0.000 abstract description 19
- 239000000243 solution Substances 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 4
- 210000001584 soft palate Anatomy 0.000 abstract 1
- -1 gellan gum Chemical class 0.000 description 7
- 235000000346 sugar Nutrition 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 239000003925 fat Substances 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 6
- 206010016322 Feeling abnormal Diseases 0.000 description 5
- 235000014113 dietary fatty acids Nutrition 0.000 description 5
- 239000000194 fatty acid Substances 0.000 description 5
- 229930195729 fatty acid Natural products 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 239000003995 emulsifying agent Substances 0.000 description 4
- 238000000265 homogenisation Methods 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 229920002907 Guar gum Polymers 0.000 description 2
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- GZCGUPFRVQAUEE-SLPGGIOYSA-N aldehydo-D-glucose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-SLPGGIOYSA-N 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000019864 coconut oil Nutrition 0.000 description 2
- 239000003240 coconut oil Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 239000000665 guar gum Substances 0.000 description 2
- 235000010417 guar gum Nutrition 0.000 description 2
- 229960002154 guar gum Drugs 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 235000021581 juice product Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000000691 measurement method Methods 0.000 description 2
- 229940016286 microcrystalline cellulose Drugs 0.000 description 2
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 2
- 239000008108 microcrystalline cellulose Substances 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 238000004380 ashing Methods 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000012937 correction Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000020166 milkshake Nutrition 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
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- Confectionery (AREA)
Abstract
【解決手段】エーテル化度が0.8〜2.0であって、2%水溶液粘度が1〜30mPa・sのカルボキシメチルセルロース・ナトリウム塩を安定剤として用い、アイスクリーム原液(ミックス)中に0.1〜2.0重量%となるように配合する。この後、通常のホモジナイズ処理及び一段のフリージング処理により、原液重量を基準とした空気の含有量(オーバーラン)が5〜50重量%の製品を得る。
【選択図】 なし
Description
グラニュー糖 9.5
果糖・ブドウ糖液糖 6.5
水あめ(DE38) 4.5
精製やし油 9.0
ショ糖脂肪酸エステル 0.2
(第一工業製薬(株)DKエステルF−50)
安定剤 0.5
水 53.3
上記配合処方における安定剤は、実施例でカルボキシメチルセルロース・ナトリウム塩である。カルボキシメチルセルロース・ナトリウム塩のエーテル化度及び2%水溶液粘度の測定は、具体的には以下のようにして行った。
ここで、Aは、滴定に要した0.1N硫酸のml数をその力価により補正したものである。
また、得られたアイスクリームについて、官能テストにより食感を評価した。以上により得られた結果について、下記表1にまとめて示す。
Claims (2)
- 原液重量を基準とした空気の含有量が5〜50重量%であるアイスクリーム製品を製造するのに用いる安定剤において、エーテル化度が0.8〜2.0であって、2%水溶液粘度が1〜30mPa・sのカルボキシメチルセルロース・ナトリウム塩からなることを特徴とするアイスクリーム用安定剤。
- エーテル化度が0.8〜2.0であって、2%水溶液粘度が1〜30mPa・sのカルボキシメチルセルロース・ナトリウム塩を、原液中の含有率が0.1〜2.0重量%となるように添加し、原液重量比の空気の含有量が5〜50重量%となるように起泡した状態で凍結することを特徴とするアイスクリームの製造方法。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2003381832A JP3882122B2 (ja) | 2003-11-11 | 2003-11-11 | アイスクリームの安定剤及び製造方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2003381832A JP3882122B2 (ja) | 2003-11-11 | 2003-11-11 | アイスクリームの安定剤及び製造方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2005143321A true JP2005143321A (ja) | 2005-06-09 |
JP3882122B2 JP3882122B2 (ja) | 2007-02-14 |
Family
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JP2003381832A Expired - Fee Related JP3882122B2 (ja) | 2003-11-11 | 2003-11-11 | アイスクリームの安定剤及び製造方法 |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2008238115A (ja) * | 2007-03-28 | 2008-10-09 | Nippon Paper Chemicals Co Ltd | 気泡含有組成物用添加剤 |
WO2022114076A1 (ja) | 2020-11-27 | 2022-06-02 | 日本製紙株式会社 | 気泡含有組成物製造用添加剤 |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103053771B (zh) * | 2013-01-24 | 2014-05-21 | 刘少伟 | 营养保健型果糖糖果及其制作方法 |
-
2003
- 2003-11-11 JP JP2003381832A patent/JP3882122B2/ja not_active Expired - Fee Related
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2008238115A (ja) * | 2007-03-28 | 2008-10-09 | Nippon Paper Chemicals Co Ltd | 気泡含有組成物用添加剤 |
WO2022114076A1 (ja) | 2020-11-27 | 2022-06-02 | 日本製紙株式会社 | 気泡含有組成物製造用添加剤 |
KR20230111611A (ko) | 2020-11-27 | 2023-07-25 | 니뽄 세이시 가부시끼가이샤 | 기포 함유 조성물 제조용 첨가제 |
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Publication number | Publication date |
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JP3882122B2 (ja) | 2007-02-14 |
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