JP2007135432A - Soymilk-containing frozen confectionery - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide soymilk-containing frozen confectionery having favorable texture, rich-feeling flavor and smooth palate feeling, and not requiring any specific production process, where the frozen confectionary can be easily scooped by a spoon clear taste particular in soymilk is emphasized. <P>SOLUTION: The soymilk-containing frozen confectionery contains polydextrose and hardly digestible dextrin. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a soy milk-containing frozen dessert having a rich flavor and a smooth texture while enhancing the unique taste of soy milk, which has a good taste.

Conventionally, as a technique related to soymilk-containing frozen desserts, a method for producing soymilk ice cream using only soymilk as a main raw material without using any dairy products such as milk has been known (for example, see Patent Document 1).
However, because it uses soy milk as the main ingredient, it has a soy odor (blue odor, enzyme-derived altered odor, heated odor, etc.) that is produced when soy is processed into soy milk, and more than 10% of milk fat, mainly dairy products Compared with a standard ice cream product having a milk solid content of 20% or more, the richness was remarkably insufficient.

In addition, the present inventors have already filed a soymilk-containing frozen dessert using concentrated soymilk having a specific carbohydrate content and a specific weight ratio of carbohydrate and protein. According to this frozen dessert, a good balance is achieved. A frozen dessert having a rich feeling unique to soymilk and the original taste and richness of soymilk is obtained (see Patent Document 2).
However, this soymilk-containing frozen dessert has a drawback that it is difficult to pass through the rice cake because it is hard at a product temperature of −20 ° C. and difficult to eat.

In addition, there is a known frozen dessert that contains a polysaccharide produced by lactic acid bacteria and tamarind seed gum so that it has a soft scooping property immediately after removal from the freezer and has a fat-like texture and richness. (For example, refer to Patent Document 3).
However, this frozen dessert first grows lactic acid bacteria that produce polysaccharides by cultivating them in reduced skim milk, and adds them to a frozen dessert mix containing tamarind seed gum, and further ferment the lactic acid bacteria to produce polysaccharides. It is said that the intended frozen dessert is manufactured afterwards, the manufacturing process is complicated, the fermentation time takes 20 hours, and it is a very special manufacturing method, so it is difficult to realize both manufacturing and technical aspects easily It had a problem.

Furthermore, as a frozen dessert having a soft scoop property, a frozen dessert containing saccharides and sugar alcohols has a hardness at -20 ° C. of 6 kgf or less, and by containing egg yolk, it has a soft scoop property and is a “throat burn” A frozen dessert with a good aftertaste that does not feel a feeling has been reported (for example, see Patent Document 4).
However, this method is effective for ice cream standard products mainly composed of dairy ingredients. Soy milk-containing frozen confectionery not using dairy ingredients or containing dairy ingredients contains a sore throat as a aftertaste of sugars and sugar alcohols. It had the problem that a burning sensation and an egg yolk odor were felt.

JP 2004-73154 A Japanese Patent Application No. 2004-331164 JP 2001-258478 A JP 2001-204392 A

The present invention has been made in view of such circumstances, and the object of the present invention is to have a rich flavor and smooth flavor that is well-made and has a unique taste of soy milk. The object of the present invention is to provide a soy milk-containing frozen dessert that has a good texture and does not require a special manufacturing process using a conventional manufacturing apparatus.
In addition, the streets in the present invention mean streets such as ice cream scoops and spoons for frozen desserts having a product temperature of −20 ° C. or lower.

  The object is achieved by a soy milk-containing frozen dessert characterized by containing polydextrose and indigestible dextrin.

  That is, as a result of focusing on various frozen confectionery raw materials in order to solve the above problems, the present inventors surprisingly found that the product temperature was −20 ° C. or less when combined with polydextrose and indigestible dextrin. It was also found that Mochi-dori is good, retains the unique taste of soy milk, has a rich flavor and a smooth texture. Furthermore, it has been found that, by using inulin in combination, it is possible to achieve a more excellent flavor that enhances the unique taste of soy milk.

According to the soy milk-containing frozen confectionery of the present invention, even if the frozen confectionery is good and the product temperature is −20 ° C. or less, the strawberry enters the frozen confectionery with a smooth and tidy feel, and the frozen confectionery can be easily used. You can scoop and eat.
In addition, the soy milk-containing frozen dessert of the present invention does not contain enough milk ingredients corresponding to ice cream standard products containing 10% or more of milk fat and 20% or more of milk solids, or when milk ingredients are not used. Even so, it suppresses the soy odor derived from soymilk ingredients and enhances the unique taste of soymilk, while having a rich flavor and a smooth texture.
Furthermore, according to the present invention, since polydextrose and indigestible dextrin can be used as a fat and oil substitute, the content of the fat and oil raw material can be reduced, and the calories of the soy milk-containing frozen dessert can be suppressed.
In addition, the soymilk-containing frozen dessert of the present invention has improved operational suitability from the point that the filling nozzle is cut off during mass production and because it has temperature durability, the storage state from immediately after product filling to the freezing step is good. At the same time, it is possible to manufacture with a conventional manufacturing apparatus without requiring a complicated manufacturing process or a special manufacturing apparatus.
Furthermore, it is more excellent in subtle temperature change resistance during long-term storage than frozen desserts without the addition of emulsifiers and stabilizers.

Hereinafter, embodiments of the present invention will be described in detail.
The soymilk-containing frozen dessert of the present invention contains polydextrose and indigestible dextrin.

The polydextrose is a water-soluble hardly digestible polysaccharide having an average molecular weight of 1,500, obtained by subjecting glucose and sorbitol to heat and melting under reduced pressure using citric acid as a catalyst, followed by condensation polymerization.
Examples of products include “Lites”, “Lites 2 (correctly Roman numerals)”, “Lites 3 (correctly Roman numerals) syrup” (manufactured by Danisco Japan Co., Ltd.), and the like.

The content of the above polydextrose is preferably 2 to 20% by weight, more preferably 3 to 15% by weight, based on the total weight of the frozen confectionery containing soy milk. It is suitable in terms of melting in the mouth and imparting richness.

The indigestible dextrin is a water-soluble dietary fiber having an average molecular weight of 1,600 obtained by hydrolyzing corn starch-derived starch.
Examples of products include “Fiber Sol 2” and “Pine Fiber” (manufactured by Matsutani Chemical Industry Co., Ltd.).

  The content of the indigestible dextrin is preferably 1 to 10% by weight, more preferably 1.5 to 5% by weight, based on the total weight of the frozen confectionery containing soy milk. It is suitable in terms of imparting a good texture and suppressing the soy odor, bitterness and astringency derived from soy milk, and adjusting the soy milk to a preferred flavor.

  The weight ratio of the polydextrose and the indigestible dextrin in the soymilk-containing frozen dessert of the present invention is preferably 1: 0.05 to 5, more preferably 1: 0.3 to 0.8. It is preferable in that it can be used as a substitute for oils and fats and calories can be suppressed.

It is preferable that the soymilk-containing frozen confectionery of the present invention contains inulin together with the above components in order to enhance the unique taste of soymilk derived from soymilk and to suppress the blue odor peculiar to soybeans.
The inulin is a storage polysaccharide contained in the rhizome of Asteraceae plants such as Jerusalem artichoke and dahlia, and is a water-soluble indigestible polysaccharide. Examples of products include “Fuji FF” (Fuji Nippon Seika Co., Ltd.).

  The content of the inulin is preferably 1 to 5% by weight, more preferably 1 to 3% by weight, based on the total weight of the frozen confectionery containing soy milk. It is suitable in that it enhances the unique taste of soy milk and suppresses the blue odor peculiar to soybeans.

The soy milk used in the above-described soy milk-containing frozen dessert is not particularly limited, and may be appropriately selected from commercially available and commercial soy milk.
The soy milk may be produced by a known production method. For example, soybeans are immersed in water to form swollen soybeans, which are finely pulverized to obtain a suspension, and the suspension is appropriately heated. The soy milk may be prepared by performing solid-liquid separation using a centrifuge or the like and removing insoluble residues corresponding to okara.
The soymilk may contain various auxiliary materials. In addition, a protein cross-linking enzyme may be appropriately acted on the obtained soy milk or the soy raw material in the soy milk preparation process to perform sterilization treatment.

The soymilk may be ordinary straight soymilk or concentrated soymilk, or a mixture of both, or may be appropriately selected and used. Among these, concentrated soymilk is preferable in terms of richness and richness.
When concentrated soymilk is used, the concentration rate is not particularly limited, but it is preferably 1.5 times or more, more preferably 1.7 times or more to give a rich feeling and the original taste and richness of soymilk. It is preferable in terms of obtaining.

The soy milk has a soy solid content in the total weight of the soy milk, regardless of whether it is straight soy milk or concentrated soy milk, preferably 8 to 30% by weight. In the case of concentrated soymilk, it is more preferable that the soybean solid content in the total weight of the soymilk is 10 to 25% by weight, more preferably 15 to 25% by weight. In this invention, even if it is individual soymilk, you may use combining 2 or more types of soymilk from which soybean solid content differs, respectively.
In addition, the said soymilk may be sweetened from a viewpoint of the preservability of a raw material.

The soymilk contains 2% by weight or more of carbohydrates in the total weight of the soymilk, and the weight ratio is set to 0.4 or more of carbohydrates relative to protein 1 so that there is no soy odor and the soy milk has a preferable richness. And it is suitable in terms of umami and richness. More preferably, in the case of concentrated soy milk, it is preferable to contain 4% by weight or more of carbohydrates in the total weight of the concentrated soy milk.
The carbohydrates and proteins may be derived from soymilk alone or mixed with materials derived from raw materials other than soymilk, but preferably the soymilk-derived material alone satisfies the specific content and ratio. It is desirable in that it can give the soy milk-specific richness and the original flavor and richness of soy milk.

The concentrated soymilk may be concentrated using a known method such as vacuum evaporation, freeze concentration, membrane concentration or the like.
Examples of the vacuum evaporation concentration apparatus include an evaporator, a centrifugal thin film vacuum evaporation apparatus (Okawara Manufacturing Co., Ltd.), a plate type concentration tester REV-T2 type (Hisaka Manufacturing Co., Ltd.), and a Shinagawa vacuum concentration apparatus ( Shinagawa Kogyo Co., Ltd.), multifunctional ice temperature concentrator (Daisei Kogyo Co., Ltd.), large rotary evaporator N-21NS type (Tokyo Rika Kikai Co., Ltd.), centrifugal concentrator (CEH series) (( And ULVAC).
Examples of the freeze concentration apparatus include a freeze concentration apparatus NFC (Niro Japan Co., Ltd.), a freeze concentration system FREECIS (Shin Nihon Air Conditioning Co., Ltd.), a forward freeze concentration apparatus (Maekawa Seisakusho Co., Ltd.), and the like.
The membrane concentration may be performed using a general membrane sold by Nippon Pole Co., Ltd., NGK Co., Ltd. or the like.
Among the above-mentioned concentration methods, vacuum evaporation using a centrifugal thin film vacuum evaporator (Evapol (registered trademark), etc.) manufactured by Okawara Manufacturing Co., Ltd. has no soybean odor and can be concentrated to a predetermined ratio in a short time. This is preferable in terms of points.

  The content of soy milk in the soy milk-containing frozen dessert is not particularly limited, but it is preferably 20 to 80% by weight, more preferably 40 to 70% by weight, based on the total weight of the frozen dessert, with a flavor, richness and smooth food. It is suitable in terms of feeling.

Moreover, what is necessary is just to select and use suitably the raw material of the soymilk containing frozen dessert of this invention except the said component.
The fats and oils used in the soymilk-containing frozen dessert of the present invention preferably contain 5.5% by weight or more, more preferably 6 to 15% by weight of diglyceride in the total weight of the fats and oils. In addition, it is suitable in terms of imparting mouth melting, suppressing the soybean odor derived from soy milk, and further excellent hydrophilicity, so that it is well mixed with the soy milk raw material.

The above-mentioned diglyceride is obtained by esterifying two molecules of fatty acid with glycerin.
The fatty acid composition of the diglyceride is not particularly limited. It may contain oleic acid and eicosenoic acid described later, or may be composed of other fatty acids. Examples of other fatty acids include fatty acids having 6 to 20 carbon atoms.

It is preferable that the fats and oils contain oleic acid in terms of richness, smooth structure and richness.
The oleic acid is an unsaturated fatty acid having 18 carbon atoms, and is preferably contained in an amount of 30% by weight or more, more preferably 30 to 50% by weight in the total weight of fatty acid residues of fats and oils. .
The oleic acid may be a constituent fatty acid of the diglyceride, for example, a constituent fatty acid of triglyceride.

In addition, it is more preferable that the fats and oils contain eicosenoic acid in the fatty acid residue together with the oleic acid in terms of providing a mild mouth melt, a rich feeling, and a smooth texture.
The eicosenoic acid is an unsaturated fatty acid having 20 carbon atoms, and the content in the entire fatty acid residue of the fat is not particularly limited.
The eicosenoic acid may be a constituent fatty acid of the diglyceride, for example, a constituent fatty acid of triglyceride. Moreover, the oleic acid may be couple | bonded with the same glycerol, and may be couple | bonded with another glycerol.

  More preferably, the soy milk-containing frozen dessert fat and oil of the present invention has a tangent at an arbitrary point P where the x coordinate is 10 ≦ x ≦ 20 in the SFC curve where the temperature (° C.) is x and the SFC value (%) is y The maximum value a of the slope (°) is a ≧ −3, which gives a mild mouth melt and gives a rich feeling, even when the milk raw material is low, especially when the milk raw material is not used. It is preferable in that it is not inferior in taste as compared with an ice cream standard product containing 10% or more of milk fat and 20% or more of milk solids.

  The SFC value is an abbreviation for solid fat content (solid fat content), and is a value indicating the ratio (%) of solid fat present in the fat under a certain temperature. For example, a nuclear magnetic resonance (NMR) apparatus, etc. Sought by. For example, an SFC value of 40% means that solid fat is 40% and liquid fat is 60%. The above SFC value is unique to the fat and oil raw material. A curve obtained by obtaining SFC values under each temperature and plotting the values on a graph is an SFC curve as indicated by reference numeral 1 in FIG.

The SFC curve will be described with reference to FIG. Reference numeral 1 in FIG. 1 is an SFC curve as described above, and reference numeral 2 is a tangent at an arbitrary point P of the SFC curve. In FIG. 1, the x-axis indicates temperature (° C.) and the y-axis indicates SFC value (%). In the present invention, a tangent line y = f ′ (x) = Ax + B at an arbitrary point P satisfying 10 ≦ x ≦ 20 is obtained with respect to a curve y = f (x) obtained by plotting and connecting SFC values at various temperatures of fats and oils. The maximum value of the slope A of the tangent line (reference numeral 2) is a.
The fats and oils used in the present invention, when the maximum value a of the tangential slope (°) is a ≧ −3, exhibits a gentle mouth melt and gives a rich feeling, and particularly when milk raw materials are low in content. Even when the raw material is not used, it is preferable in that it is not inferior in taste as compared with an ice cream standard product containing 10% or more of milk fat and 20% or more of milk solids.

Examples of the raw material for the fats and oils of the present invention include vegetable oils such as soybean oil, rapeseed oil, palm oil, palm kernel oil, coconut oil, corn oil, sunflower oil, cottonseed oil, rice oil, olive oil, pecan oil, safflower oil and the like. Examples include fats and oils, animal fats and oils such as milk fat, pork fat, beef tallow, and fish fat. Among these, vegetable fats and oils are particularly preferable in terms of obtaining a rich feeling and a smooth texture.
The oils and fats may be raw oils or processed oils and fats that have been subjected to treatments such as hardening, fractionation, wintering, and transesterification. Furthermore, these oils and fats may be prepared individually or as a mixture.

In addition, the melting point of the fats and oils is preferably 25 to 37 ° C., more preferably 28 to 35 ° C., from the viewpoint of gradual melting and emphasis on richness.
The content of the fats and oils is preferably 5 to 15% by weight, more preferably 7 to 10% by weight, based on the total weight of the frozen confectionery containing soy milk, and synergistic effect with containing polydextrose and indigestible dextrin Therefore, it is desirable in terms of a rich feeling and a smooth texture equivalent to those of ice cream standard products.

Other raw materials include, for example, sugar sweeteners (sugar, starch syrup, fructose, grape sugar, sugar alcohol, trehalose, etc.), high sweetness sweeteners such as sucralose, and stabilizers (guar gum, locust bean gum, xanthan gum). , Gum arabic, carrageenan, sodium alginate, carboxymethylcellulose, water-soluble cellulose, gelatin, pectin, etc.) and emulsifiers (lecithin, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, In addition, various organic compounds such as acetic acid monoglyceride, mixed acetic acid tartaric acid, citric acid monoglyceride, diacetyltartaric acid monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride, malic acid monoglyceride, etc. Monoglycerides, etc.), starch (starch derived from cereals such as rice, wheat, rice, starch derived from corn, starch derived from potatoes such as potato, tapioca, etc., or modified starches thereof, modified starches, etc.), Salt, flavoring, coloring, acidulant, flavor ingredients (coffee, cocoa, tea, chocolate ingredients, fruit juice, pulp, seeds, honey, maple syrup, liquor, etc.) and various nutrients (proteins, Amino acids, vitamins, minerals, etc.), eggs, processed eggs, dairy products such as yogurt, desalted whey and cheese. In particular, the use of fruit juice, especially melon juice, is preferable in terms of enhancing the richness of soy milk. More preferably, the use of starch, especially the use of corn starch having a molecular weight of 2,000 to 10,000, can add viscosity when freezing the frozen confectionery mix, and give the concentrated confectionery and a sense of weight increase. This is preferable in terms of points.

  The frozen dessert of the present invention is a food that can be eaten in a frozen state. The frozen desserts are classified into ice cream, ice milk, lact ice, and ice dessert according to the milk solid content and milk fat content, and any of these may be used. Among these frozen desserts, frozen desserts having a milk fat content of less than 10% and a milk solid content of less than 20% tend to have a poor sense of richness, so that the effect of the present invention of imparting a rich feeling can be obtained remarkably. It can be used suitably. In particular, lacto ice, ice confection, and especially ice confection, can obtain the effect of the present invention remarkably in that little or no thick feeling derived from milk raw materials can be expected.

In the present invention, the freezing point of the frozen dessert mix is preferably −3.2 to −3.7 ° C., more preferably −3.4 to −3.7 ° C. This is preferable in terms of presentation. Furthermore, since the temperature durability from the filling nozzle running out during mass production or immediately after product filling to the freezing process becomes good, it is also preferable from the viewpoint of operational suitability.
The freezing point refers to the temperature at which the liquid turns into a solid.

The soymilk-containing frozen dessert using the above raw materials can be prepared, for example, as follows.
First, raw materials other than (1) flavorants (raw materials that may be altered or scattered by heating such as flavorings, flavor raw materials, and sour seasonings) are blended. Next, (2) each raw material is mixed and dissolved to prepare a frozen dessert mix. In this case, when soy milk having a relatively high soybean solid content is used, foaming is likely to occur, so mixing is performed with particular attention to the charging method. It is not preferable to set the temperature too high, and it is usually about 50 to 70 ° C.
The frozen dessert mix thus prepared is (3) homogenized. Conditions such as the homogenization pressure cannot be defined unconditionally by a homogenizer, but usually a total of 4.9 to 14.7 Mpa is good for a two-stage system. The homogenization temperature is generally about 50 to 70 ° C.
The homogenized mix is then (4) sterilized. The sterilization may be performed, for example, with a plate type, tube type heat exchanger or the like, and the method and apparatus are not particularly specified.
Next, the sterilized mix is aged (5). That is, it is temporarily stored for 3 to 84 hours after cooling to 0 to 5 ° C. Next, (6) a flavoring agent is added while stirring the mix.
After that, (7) Freezing is performed. In this process, the mix is rapidly cooled by a freezer to freeze water, and an appropriate amount of air is mixed in to disperse fine air bubbles, ice crystal grains, and fat particles in a semi-fluid state. This is a process of softening cream. How much air is contained is expressed by overrun. In the present invention, about 10 to 50% is desirable from the viewpoint of texture.
(8) After filling / molding / packaging into a predetermined container, corn cup, cookie dough, baked food such as monaca peel or sheet food, etc., rapidly cool to −20 to −40 ° C. Hold shape and freeze (9) cure and store until shipped.
The freezing step may be replaced with a freezing method such as filling and freezing the mix directly in the mold.

  Examples of the present invention and comparative examples will be described below.

≪Analysis of fats and oils≫
(Quantitative analysis of diglycerides)
4.0 g of vegetable oils and fats (mixed fats and oils of palm oil and palm kernel oil) described in Table 1 were collected, and each fat and oil was dissolved in 150 ml of a chloroform-methanol mixed solution (2: 1 V / V). Thereafter, the mixture was completely dissolved by heating under reflux, and after chloroform transfer, constant volume and fractionation, 1 mg of dipalmitin was added as an internal standard, followed by treatment with a silica gel column. The silica gel column was eluted with 200 ml of diethyl ether-hexane-acetic acid solution (10: 90: 0.5 V / V / V), and then the target diglyceride was washed with 150 ml of diethyl ether-hexane solution (50:50 V / V). The sample solution was obtained by elution. The solvent of this sample solution was distilled off, acetylated and analyzed by gas chromatography. In addition, except having not added the said fats and oils and an internal standard as a blank, it operated similarly and corrected the area of the internal standard. The amount of diglyceride was calculated using a blank.

(Fatty acid quantification and fatty acid composition analysis)
2.0 g of vegetable oils and fats listed in Table 1 were collected, and each oil and fat was dissolved in 150 ml of a chloroform-methanol mixed solution (2: 1 V / V). Thereafter, the solution was completely dissolved by heating under reflux, and after chloroform transfer, constant volume and fractionation, 2.0 ml of a 3 mg / ml peptadecanoic acid hexane solution was added as an internal standard. Subsequently, saponification, methyl esterification and derivatization were performed, followed by analysis with a gas chromatograph. In addition, except having not added the said fats and oils and an internal standard as a blank, it operated similarly and corrected the area of the internal standard. The fatty acid composition was calculated using a blank.

  As a result of the above, the vegetable fats and oils listed in Table 1 contain 6.5% by weight of diglycerides in the total weight of the fats and oils, 31.7% by weight of oleic acid in the total weight of fatty acid residues of the fats and oils, and 0.8% of eicosenoic acid. It contained 1% by weight.

(Measurement of maximum slope of SFC curve)
Each fat was aged with NMR ANALYZER NMS120 (manufactured by BRUKER) at 80 ° C. for 30 minutes, 60 ° C. for 30 minutes, and 0 ° C. for 60 minutes, and then measured temperature (10, 20, 25, 30, 35 ° C.) As a result of measuring the SFC value and calculating the maximum slope from the obtained SFC curve, it was -2 and 8 °.

<Examples 1-8, Comparative Examples 1-3>
According to the composition shown in Table 1, a soymilk-containing frozen dessert was obtained by the following preparation by the general known production method shown above. Moreover, the code | symbol attached | subjected before the following text is matched with the code | symbol of the manufacturing method shown previously.
That is, (1) raw materials other than the fragrances described in Table 1 such as soy milk, heated oil and fat, sugar and the like are weighed to prepare a frozen dessert mix. (2) Mix the frozen dessert mix so that the product temperature is 60 ° C. (3) Homogenize by two-stage means (total 14.7 Mpa, 60 ° C.). (4) Sterilize by tube type sterilization method (88 ° C. for 15 seconds or more). (5) Aging is performed at 5 ° C. for 24 hours. (6) Add vanilla flavor while stirring the aged mix. (7) Freezing to 20% overrun. (8) Fill the cup under the condition of 120 ml / piece, heat seal and cover. (9) Cured at −35 ° C. or lower.

The soymilk-containing frozen confectionery of each Example and Comparative Example obtained as described above was evaluated for manufacturing suitability (not shown in Table 1), and was stored in a freezer after being stored overnight at a product temperature of −20 ° C. or lower. The sensory evaluation of 10 professional panelists was performed on the smoothness of the taste (soy milk and richness), the mouth melt feeling, and the texture of the frozen confectionery at a temperature of −20 ° C. immediately after taking out the product.
The results are also shown in Table 1.

As shown in Table 1, in Examples 1 to 8, it is a sensory evaluation equivalent to that of an ice cream standard product in terms of taste, production suitability, flavor (soy milk feeling and rich feeling), mouth melting feeling, and texture, Although it was not used, it was a high-quality, good soymilk-containing frozen dessert. In particular, the blue odor peculiar to soybeans was suppressed, a refreshing soymilk flavor was felt, and the soymilk-containing frozen dessert had a good flavor. In particular, Example 1 was particularly excellent in all evaluations.
On the other hand, Comparative Example 1 was hard, poorly passing, and had a sharp sheerbed-like sherbet-like melting. Furthermore, it had a soy odor and was difficult to eat. In addition, Comparative Example 2 has a texture that is immediately soft but has a poor body feeling, and does not have a smooth and firm feel when it enters, and does not have a rich feeling and the flavor of soy milk is impaired. It was a frozen dessert. Comparative Example 3 was a frozen confectionery that was a little hard to pass, and melted in the mouth and the feeling of richness was impaired.

Illustration of SFC curve and tangent

Explanation of symbols

1 y = f (x)
2 y = f ′ (x) = Ax + B

Claims (2)

  A soymilk-containing frozen dessert comprising polydextrose and indigestible dextrin. The soymilk-containing frozen dessert according to claim 1, further comprising inulin.

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