JP2005270030A - Frozen dessert having new palate feeling - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide frozen dessert having new palate feeling and given with wet feeling like feeling given by coffee whitener or whipped cream while sustaining light palate feeling of excellent melting feeling in the mouth owing to high overrun. <P>SOLUTION: The frozon dessert has a 100-300% overrun, 35-50 wt.% of water-soluble solid and 0.1-2 wt.% of starch. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a frozen dessert having a novel texture. Specifically, the present invention relates to a frozen dessert having a novel texture that is maintained with a light mouth-melting texture due to high overrun, and further has a wet feeling that can be felt with a coffee whitener or whipped cream. .

  Conventionally, various frozen desserts with a high overrun have been studied as frozen desserts having a light texture and good melting in the mouth. For example, a material for non-fat milk solids, a non-fat milk solid content, a vegetable protein degradation product, a sugar- and gelatin-based material for multi-foamed frozen confectionery (Patent Document 1), wheat protein, etc. Freeze foams containing foam, colloids (gelatin, pectin, agar, etc.), saccharides and foam stabilizers, overrun 200-800%, temperature up to 5 minutes or more before drainage begins For example, there is an aerated food product (Patent Document 2). However, according to the former method, a process for producing a frozen confectionery and a process for separately preparing a foamed product are required although the texture becomes smooth and light. In these methods, gelatin such as gelatin is used, but when these methods are used, it is difficult to produce a light texture like cotton candy.

  Furthermore, ice confectionery containing a protein hydrolyzate derived from wheat as a foaming agent and having an overrun of 100 to 300% (Patent Document 3), a total solid content of 5 to 25% by weight, and an overrun of 70 to 300% %, Frozen confectionery containing water-soluble soybean polysaccharide, wheat gluten degradation product and emulsifier (Patent Document 4), overrun 150 to 500%, production of frozen confectionery using sucrose fatty acid ester and polyglycerin fatty acid ester as a foaming agent Various methods such as the method (Patent Document 5) have been studied for frozen desserts that have a light texture and a good mouth melt. When the overrun is increased as described above, the texture becomes light and the texture becomes crunchy. Therefore, when prepared into a cream-flavored frozen dessert, there is a case where the flavor becomes crunchy.

  In addition, frozen desserts containing 1 to 5% by weight of processed starch and 3 to 20% by weight of a starch degradation product as a method of imparting a creamy texture to frozen desserts with a small amount of fat such as lacto ice and ice confectionery (Patent Documents) 6) and a method for producing a pudding-like ice cream (Patent Document 7) characterized in that 0.5 to 10% by weight of tapioca-derived starch is used to produce an overrun of 5 to 50% by weight. Yes. However, in these methods, the overrun is zero or as low as 5 to 50%, so that it is difficult to impart a desired light texture. Patent Document 6 describes that the use of processed starch alone is not good for creaminess, mouth melting, and refreshing feeling (Patent Document 6 [0048] [Table 1]), and Patent Document 7 has an overrun. It is described that if it exceeds 50%, the texture becomes too soft and the texture is not fine (Patent Document 7, page 2, right column, lines 27-30).

Japanese Patent Publication No. 6-16676 JP-A-7-16061 JP 2002-360178 A JP 2003-61585 A JP 2002-315514 A JP 11-332468 A Japanese Patent No. 2725774

  The present invention has been developed in view of such circumstances, and maintains a light and well-melted mouthfeel due to high overrun, and also has a wet feeling that can be felt with a coffee whitener or whipped cream. It aims at providing the frozen dessert which has the novel food texture which was provided.

  In view of the above-mentioned problems of the prior art, the present inventors have conducted extensive research. As a result, the overrun is 100 to 300%, the water-soluble solid content is 35 to 50% by weight, and the starch is reduced to 0.1%. By including 1 to 2% by weight, the texture is light and the mouth feels good and the mouthfeel is maintained, and a new texture with a wet feeling that can be felt with a coffee whitener or whipped cream is provided. I found it to be a frozen dessert.

The present invention relates to a novel frozen dessert having the following aspects;
Item 1. A frozen dessert having an overrun of 100 to 300%, a water-soluble solid content of 35 to 50% by weight and a starch content of 0.1 to 2% by weight.

  According to the present invention, the characteristics of a frozen dessert with a high overrun, a light texture and a good melt in the mouth are maintained, and a new texture with a wet feeling that can be felt with a coffee whitener or whipped cream is added. It has become possible to provide new frozen desserts having

  The frozen dessert of the present invention is characterized in that it has an overrun of 100 to 300%, a water-soluble solid content of 35 to 50% by weight, and 0.1 to 2% by weight of starch.

  First, the frozen dessert according to the present invention has an overrun of 100 to 300%, preferably 150 to 250%, more preferably 180 to 220%, and is characterized by a very high overrun. The frozen dessert of the present invention is characterized by a light texture and good melting in the mouth, and it is essential to set the overrun value. By setting the overrun, a light texture like cotton candy can be imparted. If the overrun is lower than this, it does not have a light texture like cotton candy. If the overrun is higher than this, the ice confection is inferior in heat shock resistance. It is because it becomes ice confectionery without.

  In order to set and keep the overrun high, the frozen dessert of the present invention preferably contains a stabilizer having foaming power. As these stabilizers, one or two or more selected from protein hydrolysates such as wheat, soybean, egg white, sodium caseinate, kirayasaponin, sucrose fatty acid ester, polyglycerin fatty acid ester and the like can be selected and used. . Among them, it is preferable to use a protein hydrolyzate derived from wheat, preferably a gluten hydrolyzate whose solubility is improved by hydrolyzing gluten. The amount of the stabilizer having foaming power is 0.1 to 5.0% by weight in the frozen dessert, more preferably 0.3 to 1.2% by weight.

  Furthermore, for the purpose of foam stabilization, gum quality such as tamarind seed polysaccharide, guar gum, carrageenan, xanthan gum, locust bean gum, tragacanth gum, tara gum, caraya gum, deacylated gellan gum, native gellan gum, gum arabic, macrohomopsis gum, Used in combination with gelling agents such as carrageenan, agar, gelatin, pectin, curdlan, glucomannan, alginic acids (alginic acid, alginate), and stabilizers for frozen desserts such as CMC, microcrystalline cellulose, soybean polysaccharides, etc. Also good. Preferably, one or more kinds selected from tamarind seed polysaccharide, guar gum, carrageenan, xanthan gum and the like are used in combination. The amount of the frozen dessert stabilizer added is 0.05 to 2.5 parts by weight, more preferably 0.15 to 0.6 parts by weight. In addition to the purpose of stabilizing the bubbles, heat shock resistance can also be increased. Some of the stabilizers listed above have a foaming effect, such as soybean polysaccharides and gelatin, and can be used in combination with the stabilizer having the foaming power.

  Stabilizers having foaming power are commercially available. For example, as a stabilizer preparation for frozen dessert containing the stabilizer having foaming power and a stabilizer for frozen desserts for the purpose of stabilizing bubbles, Saneigen F.F. -Sun vest NN-513, sun vest NN-535, sun vest NN-625, etc. manufactured by I Co., Ltd. can be mentioned.

  Next, the frozen dessert according to the present invention has a water-soluble solid content of 35 to 50% by weight, more preferably 35 to 45% by weight. The adjustment of the water-soluble solid content can be performed by appropriately selecting and adjusting raw materials that can be a solid content such as saccharides, milk solids, proteins, stabilizers and the like described later. Among them, it is preferable to adjust the addition amount using sugar, starch syrup, skim milk powder, isomerized sugar, whole fat condensed milk, whole fat milk powder, glucose, sugar alcohol and the like.

  Furthermore, the frozen dessert according to the present invention is characterized by containing 0.1 to 2% by weight, preferably 0.2 to 1% by weight of starch. Examples of the starch used in the present invention include starch derived from corn such as waxy corn starch and corn starch; tapioca starch; Or 2 or more types can be selected and used.

  By setting the overrun, it is possible to give a light texture that melts well, but when the overrun is increased, there is a tendency for a crispy texture or a dry texture. In addition to setting the overrun high, the frozen dessert of the present invention is set to the water-soluble solid content and used in combination with starch, while maintaining a light mouth-melting good texture due to high overrun. Can produce a wet texture like whipped cream or coffee whitener.

  The frozen dessert referred to in the present invention can take various configurations depending on the intended product, for example, ice creams such as ice cream, ice milk, and lacto ice; soft cream; ice cake; ice confections such as shaved ice; frozen yogurt Freezing confectionery such as sorbet and so on. However, as will be described later, for the purpose of setting the overrun high, it is preferable that the fat or oil is not contained or is contained in a minute amount. Examples of such frozen desserts include those containing milk solids such as lacto ice but having little or no oil content, and those corresponding to ice confectionery.

  Moreover, about the form of frozen confectionery, what kind of form may be taken, such as popsicle, an antifreeze ice cake, a corn, a cup, and the inside. Among the ice confectionery, the ice confectionery of the present invention is suitable for ice confectionery such as shaved ice with a low content of milk solids because of its texture like cotton candy. It is now possible to achieve a high overrun even for ice confections with a low content of milk solids, which has been considered difficult to overrun.

  Except for the above, the frozen dessert of the present invention can have the same configuration as that of ordinary frozen desserts, and conventionally known materials such as water, non-fat milk solids, sugars, flavorings, coloring agents, emulsifiers, stabilizers, etc. More selected additive materials can be blended at a predetermined ratio.

  Non-fat milk solids usually include milk-derived proteins such as cow's milk, skim milk powder, skim concentrated milk, whole milk powder, whole fat sweetened condensed milk, skimmed sweetened condensed milk, or fresh cream.

  Examples of the saccharide include sugars such as sucrose, lactose, maltose, glucose, fructose, invert sugar, starch syrup, powdered starch syrup, reduced malt starch syrup, honey, trehalose, trehalose, palatinose, D-xylose, and the like; xylitol, sorbitol, multi Sugar alcohols such as toll and erythritol; saccharin sodium, cyclamate and its salts, acesulfame potassium, thaumatin, aspartame, sucralose, aritem, neotame, high intensity sweeteners such as stevioside contained in stevia extract Can do.

  Examples of the emulsifier include organic acid monoglycerides such as citric acid or lactic acid, glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin and the like. be able to. Moreover, what is added to a well-known ice cream dough can be widely used for a flavoring agent and a coloring agent.

  Although it is the manufacturing method of the frozen dessert which concerns on this invention, what is necessary is just to take the manufacturing process of a general frozen dessert. General frozen dessert manufacturing method is: weighing and mixing raw materials → dissolving (60 ° C to 70 ° C) → filtration → homogenization → sterilization (68 ° C, 30 minutes or more or HTST sterilization or UHT sterilization) → cooling (5 ° C or less) → Aging (Keep the sterilized and cooled frozen dessert mix at 0 to 5 ° C and hydrate) → Add flavor → Freezing (Intake air into the frozen dessert mix by rapidly cooling to -2 to -8 ° C while stirring at high speed ( An overrun is produced)) → filling → manufacturing through a curing process, but is not limited thereto.

  In addition, it can be combined with the frozen confectionery of this invention, and another kind of frozen confectionery, and can be set as a combined frozen confectionery. The other types of frozen desserts may be any type of frozen desserts such as ice cream, ice milk, lacto ice, and frozen dessert. For example, the overrun is 30 to 90%, the water-soluble solid content is 20 to 55% by weight, Preferably, it can illustrate combining with the frozen confectionery which is 30 to 45 weight%. As a mixing ratio of the combination frozen confectionery, the frozen confectionery of the present invention is (A), and the other kinds of frozen confectionery is (B). (A) :( B) = 1: 9 to 9: 1, preferably 2: 8 to They can be combined at a ratio of 5: 5. By combining these two types of frozen confectionery, it becomes a delicious combined frozen confectionery with a new texture as if the coffee part and the foamy cream part were mixed, just like cappuccino coffee. The frozen confectionery (B) is preferably an ice cream such as ice cream or ice milk in order to enjoy the difference in texture from the frozen confectionery (A).

  About the combination method of frozen confectionery (A) and frozen confectionery (B) of the combination frozen confectionery, each frozen confectionery is filled together in a container after freezing and before curing, but it may be filled separately or evenly throughout You may mix and fill lightly so that it may not mix. For example, when the color of the frozen dessert (A) and the frozen dessert (B) is changed, a method of mixing lightly so as to obtain a marble pattern can be employed.

  Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited to these. Unless otherwise stated, the unit is in parts by weight, and those marked with “*” are manufactured by San-Ei Gen FFI Co., Ltd., and “*” in the text is San-Ei Gen FFI shares. Indicates the registered trademark of the company.

Example 1: Preparation of chocolate ice Powder mixture of skim milk powder, sugar, powdered starch syrup, cocoa powder and stabilizer is added to a container containing defatted sweetened condensed milk, sugar alcohol, starch syrup and water, and a small amount is added. A pigment dissolved in hot water is added, and the mixture is heated and stirred at 80 ° C. for 10 minutes. After weight correction, homogenize at 14700 kPa (150 kgf / cm ² ) and cool. A fragrance was added, and after aging at 5 ° C. for 12 hours, it was frozen to an overrun of 200% (takeout temperature −4 ° C.) to obtain chocolate ice (lacto ice). The obtained chocolate ice had a soft and light texture, but had a good texture as well as a wet feeling like raw chocolate.

Chocolate ice prescription part defatted condensed milk 12.25
Nonfat dry milk 5
Sugar alcohol (Sweet OL; manufactured by Nikken Chemical) 4
Sugar 5
Minamata 5
Powdered water tank 4
Cocoa Powder F-23 (Morinaga Corporation) 2
Stabilizer (Sunbest * NN-625 * ^{Note 1)} ) 1
Stabilizer (Sunbest * NN-369 * ^{Note 2)} ) 0.4
Pigment (SR chocolate color NO.2 *) 0.3
Fragrance (Black Chocolate Flavor NO.93-I *) 0.15
100 in water

Note 1) Stabilizer (Sunbest * NN-625 *; containing 65% gluten hydrolyzate)
Note 2) Stabilizer (Sunbest * NN-369 *; contains 86% starch)

Example 2 Preparation of Matcha Ice Powder mixture of sugar, powdered starch syrup, skim milk powder, matcha tea, stabilizer and corn starch was added to a container containing starch syrup, sugar alcohol and water while stirring and dissolved at 80 ° C. for 10 minutes. Then, after correcting the weight, cool down. A fragrance was added, and after aging at 5 ° C. for 10 hours, it was frozen to an overrun of 200% (takeout temperature −4 ° C.) to obtain matcha ice (frozen dessert). The resulting matcha ice cream had a soft and light texture, but also had a good texture such as a whipped cream or mousse.

Example of Matcha Ice Cream 15
Sugar 10
Powdered water tank 8
Sugar alcohol (Sweet NT; manufactured by Nikken Kasei) 8
Nonfat dry milk 3
Matcha 1
Stabilizer (Sunbest * NN-625 * ^{Note 1)} ) 1.5
Cornstarch 0.4
Fragrance (Matcher flavor NO.71006 *) 0.15
100 in water

Example 3: Preparation of milk cream ice A powder mixture of sugar, powdered starch syrup, skim milk powder and stabilizer was added to a container containing starch syrup, sugar alcohol and water with stirring, and dissolved by stirring at 80 ° C for 10 minutes. Cool down after correction. A fragrance was added at the time of aging, and after aging at 5 ° C. for 8 hours, it was frozen to an overrun of 200% (takeout temperature −4 ° C.) to obtain milk cream ice (frozen dessert). The obtained milk cream ice had a soft and light texture, but also had a good texture such as a whipped cream.

Milk cream ice prescription part 15
Sugar 10
Powdered water tank 8
Sugar alcohol (sweet NT; Nikken Kasei) 8
Nonfat dry milk 3
Stabilizer (Sunbest * NN-625 * ^{Note 1)} ) 1.5
Starch 0.35
Fragrance (milk flavor NO.65684 *) 0.15
Fragrance (Milk Enhancer NO.2012 *) 0.02
100 in water

Example 4: Preparation of cappuccino-style ice cream (1) Preparation of coffee cream part Powdered mixture of skim milk powder, sugar, stabilizer and emulsifier was mixed with full fat sweetened condensed milk, unsalted butter, refined coconut oil, syrup and water. Add to container with stirring. Dissolve the colorant in a small amount of hot water, stir and dissolve at 80 ° C. for 10 minutes, correct the weight, homogenize at 14700 kPa (150 kgf / cm ² ), and cool. Coffee (cafe doll) and a fragrance were added at the time of aging, and after aging at 5 ° C. for 12 hours, it was frozen to an overrun of 40% (takeout temperature −4 ° C.) to obtain a coffee cream portion (ice cream).

Example of coffee cream part whole fat sweetened condensed milk 12.25
Unsalted butter 3
Nonfat dry milk 5
Refined palm oil 3.5
Sugar 3
Minamata 10
Coffee (Cafe Doll E; Nestlé Japan) 2
Stabilizer (Sun Best * NN-303 *) 0.3
Emulsifier (homogen * DM *) 0.3
Coloring agent (Vita base # 5; manufactured by Ikeda Saccharification Co., Ltd.) 0.3
Fragrance (coffee flavor NO.76837 *) 0.075
Fragrance (Cinnamon Flavor SV-233 *) 0.01
100 in water

(2) Preparation of cappuccino-style ice cream As the milk cream part, the milk cream ice prepared in Example 3 was used (referred to as frozen dessert (A)), and the coffee cream prepared in (1) as frozen dessert (B), (A) :( B) = 3: 7 Lightly mixed as a mixed cream, filled into a container, and further filled with 90 parts of the mixed cream, 10 parts of frozen dessert (A) on top of the mixed cream A cappuccino coffee ice cream was prepared. The obtained ice cream became a delicious combination frozen dessert with a new texture, as if the coffee part and the foamy cream part were mixed like cappuccino coffee.

  It should be noted that, in the milk cream ice formulation of Example 3, except that no starch was added, Example 4 (with the milk cream produced in the same manner and the coffee cream prepared in Example 4 (1) were used. Cappuccino coffee-style ice can also be prepared by the method described in 2), but the use of the milk cream of Example 3 of the present invention gives a wet feeling like whipped cream to the foamed cream portion. It was good.

Claims (1)

A frozen dessert having an overrun of 100 to 300%, a water-soluble solid content of 35 to 50% by weight and a starch content of 0.1 to 2% by weight.