JP2005278484A - Frozen dessert - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain frozen dessert containing a fixed quantity of oil and fat and milk solid content and given with high overrun (50-250%). <P>SOLUTION: The frozen dessert such as lact ice and sherbet containing 0.1-2.0 wt.% of oil and fat and 1.0-8.0 wt.% of milk solid content is obtained by including a protein hydrolysis product as a foaming agent derived from wheat so as to bring overrun to 50-250%. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a frozen dessert that has a high overrun and has a light mouth melt despite containing a certain amount of oil and fat and milk solids.

  Conventionally, various frozen desserts with a high overrun have been studied as frozen desserts having a light texture and good melting in the mouth. As foaming agents contained in frozen desserts to increase overrun, vegetable protein degradation products such as soybeans and wheat, colloids (gelatin, pectin, agar, etc.), water-soluble soybean polysaccharides, sucrose fatty acid esters and poly Examples include glycerin fatty acid esters (see Patent Documents 1 to 5). However, these all relate to frozen desserts that do not contain fats and oils. In general, when oils and fats are included, foaming is difficult to occur, and depending on the milk components that also use milk solids, there are some that affect foaming power. Some of these foaming agents that give a particularly high overrun to ice confectionery do not give a sufficient overrun when the content of fat or milk solids is high.

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

  The present invention has been developed in view of such circumstances, and an object of the present invention is to provide a frozen dessert that can set overrun to a certain degree even if it contains a certain amount of oil or fat and milk solids.

  In light of the above-mentioned problems of the prior art, the present inventors have conducted intensive research, and by using a protein hydrolyzate derived from wheat as a foaming agent, 0.1 to 2.0% by weight of fats and oils and It has been found that overrun can be set as high as 50 to 250% even for frozen desserts containing 0.1 to 8.0% by weight of milk solids.

The present invention relates to a novel frozen dessert having the following aspects;
Item 1. Oil containing 0.1 to 2.0% by weight of fat and oil, 0.1 to 8.0% of milk solids, characterized in that it contains a protein hydrolyzate derived from wheat as a foaming agent and has an overrun of 50 to 250%. A frozen dessert containing weight percent.

  According to the present invention, it is possible to give a high overrun of 50 to 250% overrun to a frozen dessert containing 0.1 to 2.0% by weight of fat and oil and 0.1 to 8.0% by weight of milk solids. Became.

  The frozen dessert of the present invention has a fat and oil content of 0.1 to 2.0% by weight, preferably 0.1 to 1.0% by weight and a milk solid content of 0.1 to 8.0% by weight, preferably 0.1 -5.0 wt% is included. Thus, even if it is a frozen dessert containing fats and fats and milk solids to some extent, it is characterized in that a high overrun can be imparted. In addition, as oil and fat to be used and milk solid content, what is generally used for frozen dessert can be used as mentioned later.

  The frozen dessert according to the present invention uses a protein hydrolyzate derived from wheat, preferably a gluten hydrolyzate whose solubility has been increased by hydrolyzing gluten. The amount of protein hydrolyzate derived from wheat is 0.1 to 5.0% by weight, more preferably 0.3 to 1.2% by weight in the frozen dessert.

  In addition to protein hydrolysates derived from wheat, as stabilizers for frozen desserts that have foaming power, protein hydrolysates such as soybeans and egg whites, proteins such as WPC and WPI, sodium caseinate, kirayasaponin, and sucrose fatty acid esters There are polyglycerin fatty acid esters and the like, and these may be used in combination of one or more selected from these as long as they do not adversely affect the foaming power of the protein hydrolyzate derived from wheat.

  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, Carrageenan, agar, gelatin, pectin, glucomannan, alginic acids (alginic acid, alginate), psyllium seed gum, curdlan, pullulan, methylcellulose (MC), hydroxypropylmethylcellulose (HPMC), carboxymethylcellulose (CMC) and other cellulose A stabilizer for frozen desserts such as derivatives, microcrystalline cellulose, soybean polysaccharide, processed / modified starch, unprocessed / unmodified starch (raw starch) and the like may be used in combination. Preferably, one or more kinds selected from locust bean gum, 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.

  Wheat-derived protein hydrolysates are commercially available. For example, as a frozen dessert stabilizer preparation containing a wheat-derived protein hydrolyzate and the above-mentioned stabilizer for frozen desserts, Saneigen F.F. -Sun vest NN-625 manufactured by I Co., Ltd. can be mentioned.

  The frozen dessert of the present invention has an overrun of 50 to 250%, preferably 100 to 200%, and is characterized in that the overrun can be increased even for a frozen dessert containing fats and oils and milk solids.

  Furthermore, the frozen dessert according to the present invention has a water-soluble solid content of 15 to 50% by weight, more preferably 20 to 35% 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.

  The frozen confectionery referred to in the present invention is not particularly limited as long as it is a product containing the oil and fat and milk solids, and can have various configurations depending on the intended product. For example, in addition to ice creams such as lacto ice, ice confectionery, soft cream, ice cake, sherbet, frozen yogurt and the like are also included.

  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. It has become possible to achieve a high overrun even for frozen desserts containing fats and oils that have been considered to be difficult to overrun. The frozen dessert of the present invention may be combined with a frozen dessert having a texture and taste different from the frozen dessert of the present invention (for example, a low overrun ice cream) to form a combined frozen dessert.

  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, fats and oils, milk solids, saccharides, flavorings, coloring agents, emulsifiers, stabilizers, etc. More selected additive materials can be blended at a predetermined ratio.

  As fats and oils, one or two or more kinds of vegetable oils and fats, butter, milk fat, fractionated fats and oils, hardened fats and oils, transesterified fats and the like can be used in combination. Examples of vegetable oils include coconut oil, palm oil, soybean oil, rapeseed oil, cottonseed oil, corn oil, sunflower oil, olive oil, safflower oil, and palm kernel oil. Of the above, oils and fats having a relatively high palmitic acid content such as palm oil and coconut oil are preferably used.

  Examples of the milk solid content include milk-derived proteins such as cow's milk, skim milk powder, skim concentrated milk, whole milk powder, full fat sweetened condensed milk, skimmed sweetened condensed milk, and 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 glycerin fatty acid esters (monoglycerides such as distillation or reaction, organic acid monoglycerides such as citric acid or lactic acid, polyglycerin fatty acid esters), sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid. Examples thereof include esters and lecithin.

  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 → Heating (30 ~ 70 ℃) → Dissolving and mixing → Filtration → Homogenization → Sterilization (68 ℃, 30 minutes or more or HTST sterilization or UHT sterilization) → Cooling (5 ℃ or less) → Aging (Keep sterilized and cooled frozen dessert mix at 0 to 5 ° C and measure hydration) → Add flavor → Freezing (Fast cooling to -2 to -8 ° C while stirring at high speed to air into frozen dessert mix (Take out overrun)) → filling → curing through the process, but is not limited to this.

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.
Moreover, in the present Examples 1-3, the stabilizer (Sanbest * NN-625 * 65% gluten hydrolyzate containing 65%) was used as a stabilizer for frozen desserts which has foaming power.

Example 1 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. Fragrance was added at the time of aging, and after aging at 5 ° C. for 4 hours, it was frozen to an overrun of 250% (takeout temperature −4 ° C.) to obtain milk cream ice (frozen dessert, fat and oil 0.16%, milk solid 3.38%). The obtained milk cream ice was a light and light texture.

Milk cream ice prescription part 15
Sugar 10
Powdered water tank 8
Sugar alcohol (Sweet NT; manufactured by Nikken Kasei) 8
Nonfat dry milk 3
Stabilizer (Sun Best * NN-625 *) 1
Stabilizer (Sunbest * NN-608 *; containing 86% starch) 0.4
Fragrance (milk flavor NO.65684 *) 0.15
Perfume (Milk Enhancer NO.2012 *) 0.02
100 in water

Example 2: Preparation of chocolate ice Powder mixture of skim milk powder, sugar, powdered syrup, cocoa powder and stabilizer is added to a container containing skimmed sweetened condensed milk, sugar alcohol, water before and water, and is further stirred. A dye dissolved in hot water is added and stirred while heating at 80 ° C. for 10 minutes. After weight correction, homogenize at 14700 kPa (150 kgf / cm ² ) and cool. After adding fragrance and aging at 5 ° C. for 4 hours, it was frozen to an overrun of 200% (takeout temperature −4 ° C.) to obtain chocolate ice (lacto ice, fat and oil 0.45%, milk solid 4.00). %). The obtained chocolate ice cream had a light and light texture.

Chocolate ice prescription part full fat sweetened condensed milk 5.0
Nonfat dry milk 4.0
Sugar 8.0
Fructose glucose liquid sugar 2.5
Powdered water tank 7.0
Cocoa Powder F-11 (Morinaga Corporation) 2.0
Stabilizer (Sun Best * NN-625 *) 0.8
Dye (SR Chocolate Color NO.2 *) 0.8
Fragrance (Black Chocolate Flavor NO.93-I *) 0.15
100 in water

Example 3: Powdered powder of matcha iced 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 with stirring, and dissolved by stirring at 80 ° C. for 10 minutes. Cool down after correction. After adding fragrance and aging at 5 ° C. for 4 hours, it was frozen to an overrun of 80% (takeout temperature −4 ° C.) to obtain matcha ice cream (ice dessert, 1.03% oil and fat, milk solid 2.89) %). The resulting matcha ice cream had a soft and light texture.

Example of Matcha Ice Cream Part Mizu 15.0
Sugar 10.0
Powdered water tank 8.0
Sugar alcohol (Sweet NT; manufactured by Nikken Kasei) 8.0
Nonfat dry milk 3.0
Refined palm oil 1.0
Matcha 1.0
Stabilizer (Sun Best * NN-625 *) 1.5
Cornstarch 0.4
Fragrance (Matcher flavor NO.71006 *) 0.15
100 in water

Claims (1)

0.1 to 2.0% by weight of fat and oil and 0.1 to 8.0 of milk solids, characterized in that it contains a protein hydrolyzate derived from wheat as a foaming agent and has an overrun of 50 to 250%. A frozen dessert containing weight percent.