JP2007166922A - Frozen confectionery and method for producing the same - Google Patents
Frozen confectionery and method for producing the same Download PDFInfo
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本発明は、乳製品、デキストリン及び食塩を含有する冷菓であって、乳製品のコク味及び旨味が強化された冷菓及びその製造方法に関する。 The present invention relates to a frozen dessert containing a dairy product, dextrin and salt, wherein the rich taste and umami of the dairy product are enhanced, and a method for producing the same.
冷菓中の水以外の固形分としては、脂肪分、無脂乳固形分、糖質、卵黄、乳化剤、安定剤、果汁固形分等が挙げられる。冷菓において固形分の含量は、構成する成分の性質とは別に、冷菓の組織、風味、口融け、保存性等に大きく影響する。すなわち固形分を増加させると冷菓の組織は滑らかで緻密になり、逆に低下させると口当たりが冷たくシャリシャリとした軽い組織となる。従来、固形分を増加させるには、水あめ、粉あめと称するＤＥ値が２０〜５０の澱粉分解物が広く用いられてきた。他の原料に比べて比較的安価であり、他の糖質に比べで甘味度が低く、水溶性で扱い易いためである。しかしながら、近年の嗜好の多様化により、より分解度が低いＤＥ値が２０以下の澱粉分解物（デキストリン）が使用され始めている。しかしながら、これらの澱粉分解物を冷菓に使用すると、乳成分の旨味がマスクされるという問題がある。 Examples of solids other than water in the frozen dessert include fats, non-fat milk solids, sugars, egg yolks, emulsifiers, stabilizers, fruit juice solids, and the like. The content of solids in frozen desserts has a great influence on the structure, flavor, melted mouth, preservability, etc. of the frozen dessert, apart from the properties of the constituent components. That is, when the solid content is increased, the structure of the frozen dessert becomes smooth and dense. When the solid content is decreased, the mouthfeel is cold and sharp and light. Conventionally, in order to increase the solid content, a starch degradation product having a DE value of 20 to 50, which is referred to as syrup or powder candy, has been widely used. This is because it is relatively inexpensive compared to other raw materials, has a lower sweetness than other carbohydrates, is water-soluble, and is easy to handle. However, due to the diversification of tastes in recent years, starch degradation products (dextrin) having a DE value of 20 or less have started to be used. However, when these starch degradation products are used in frozen desserts, there is a problem that the umami of milk components is masked.
ＤＥ値が２０以下の澱粉分解物を冷菓に用いる発明として、ＤＥ３６未満の澱粉分解物を６重量％以上含む冷菓（特許文献１）がある。ＤＥ値を３６未満と比較的低くすることによって、冷菓の凍結点降下を抑えてヒートショック耐性を向上させ、粘度を付与することで冷菓に適度なクリーミー感を与えている。
また、乳脂肪を約１重量％以上含有するアイスクリーム類の製造に際し、３０重量％水溶液の粘度が約８〜３５ｃｐで且つ６糖類までの糖類含量が約３０重量％以下である澱粉分解物をアイスクリーム類中に約１５重量％を越えない割合で添加することを特徴とするアイスクリーム類の製造方法（特許文献２）が開示されている。この発明によれば、比較的乳脂肪が少ないか非常に少ないアイスミルクやラクトアイスのようなものでも、乳脂肪に由来するコク味や風味を増強し、比較的乳脂肪の多いアイスクリームでは高級感のあるコク味や風味を付与することが出来るとされている。
しかしながら、特定の澱粉分解物を使用することで、冷菓にクリーミーな食感を付与したり、乳脂肪に由来するコク味を強化することは出来るものの、澱粉分解物により乳成分特有の旨味呈味成分がマスクされて弱くなり、乳製品本来の風味が低下するという欠点があった。
一方、特許文献３には、冷菓に砂糖の０．５％程度の食塩を添加することが甘味増強に有効であるとの記載がある。冷菓に使用する砂糖濃度は通常１０〜２０％であるから、この場合の冷菓中の食塩添加量は０．０５〜０．１０％となるが、デキストリンを含む冷菓に関する記載は無い。また、塩化ナトリウムは冷菓にコク味を全く与えないとの記載もある。
As an invention that uses a starch degradation product having a DE value of 20 or less in a frozen dessert, there is a frozen dessert containing 6% by weight or more of a starch degradation product less than DE 36 (Patent Document 1). By lowering the DE value to less than 36, the freezing point depression of the frozen dessert is suppressed, heat shock resistance is improved, and the viscosity is imparted to give the frozen dessert an appropriate creamy feeling.
Further, in the production of ice creams containing about 1% by weight or more of milk fat, a starch degradation product in which the viscosity of a 30% by weight aqueous solution is about 8-35 cp and the saccharide content up to 6 saccharides is about 30% by weight or less. A method for producing ice creams (Patent Document 2) is disclosed, which is added to ice creams at a ratio not exceeding about 15% by weight. According to the present invention, even ice cream or lacto ice with relatively little or no milk fat enhances the richness and flavor derived from milk fat, and ice cream with relatively high milk fat has a high-class feeling. It is said that it can give a rich taste and flavor.
However, by using a specific starch decomposition product, it can give a creamy texture to frozen desserts or enhance the rich taste derived from milk fat, but the starch decomposition product has a unique umami taste. The ingredients were masked and weakened, and the original flavor of the dairy product was reduced.
On the other hand, Patent Document 3 has a description that adding about 0.5% salt of sugar to frozen confectionery is effective for enhancing sweetness. Since the sugar concentration used for the frozen confectionery is usually 10 to 20%, the salt addition amount in the frozen confectionery in this case is 0.05 to 0.10%, but there is no description regarding the frozen confectionery containing dextrin. There is also a description that sodium chloride does not give the frozen confectionery any flavor.
本発明はこのような事情に鑑みなされたものであって、その目的とするところは、乳製品とデキストリンを含む冷菓であって、その風味が改善された冷菓及びその製造方法を提供することにある。 This invention is made | formed in view of such a situation, The place made into the objective is to provide the frozen confectionery which contains the dairy product and dextrin, the flavor was improved, and its manufacturing method. is there.
本発明者らは、上記従来技術の問題点に鑑み、検討を行った結果、乳製品及びデキストリンを含む冷菓に、食塩を添加することにより、乳成分特有の風味を損なわずにコク味を付与出来ることを見出した。すなわち、本発明は以下に示す冷菓及びその製造方法を提供するものである。
１．乳製品、デキストリン及び添加された食塩を含む冷菓であって、該デキストリンのＤＥ値が４〜２０であり、該デキストリンの含量が冷菓の全量に対して２〜１０質量％であり、添加された食塩が冷菓の全量に対して０．００５〜０．１００質量％であることを特徴とする冷菓。
２．該デキストリン以外の糖質を含有する上記１記載の冷菓。
３．糖質が、砂糖、ぶどう糖、果糖、異性化糖、水あめ、及び粉あめからなる群から選ばれる少なくとも１種である上記２記載の冷菓。
４．該デキストリン以外の糖質の添加量が冷菓の全量に対して８〜２５質量％である上記２又は３記載の冷菓。
５．アイスミルク又はラクトアイスである上記１〜４のいずれか１項記載の冷菓。
６．乳製品及びデキストリンを含む冷菓に食塩を添加することを特徴とする上記１〜５のいずれか１項記載の冷菓の製造方法。
As a result of investigations in view of the above-described problems of the prior art, the present inventors added a salty taste to a frozen confection containing dairy products and dextrins, thereby imparting a rich taste without impairing the flavor unique to milk components. I found what I can do. That is, this invention provides the frozen dessert shown below and its manufacturing method.
1. A frozen dessert comprising a dairy product, dextrin and added salt, the DE value of the dextrin being 4-20, the content of the dextrin being 2-10% by weight relative to the total amount of the frozen dessert, added A frozen confectionery characterized in that the salt content is 0.005 to 0.100 mass% with respect to the total amount of the frozen confectionery.
2. 2. The frozen dessert according to 1 above, containing a saccharide other than the dextrin.
3. 3. The frozen dessert according to 2 above, wherein the saccharide is at least one selected from the group consisting of sugar, glucose, fructose, isomerized sugar, syrup, and flour candy.
4). 4. The frozen dessert according to 2 or 3 above, wherein the amount of carbohydrates other than the dextrin is 8 to 25% by mass with respect to the total amount of the frozen dessert.
5. 5. The frozen dessert according to any one of the above 1 to 4, which is iced milk or lacto ice.
6). 6. The method for producing a frozen dessert according to any one of 1 to 5 above, wherein salt is added to the frozen dessert containing a dairy product and dextrin.
本発明によれば、乳製品及びデキストリンを含む冷菓に、食塩を添加することにより、乳製品特有の風味を損なわずにコク味を付与することができる。 According to the present invention, by adding salt to a frozen dessert containing a dairy product and dextrin, a rich taste can be imparted without impairing the flavor unique to the dairy product.
本発明でいう乳成分とは、生乳を原料として製造される乳製品に含まれる生乳由来の固形分のことであり、乳脂肪分、乳タンパク、乳糖や、微量のミネラル、リン脂質、ビタミン、有機酸等が挙げられる。冷菓に原材料として使用される乳製品は、牛乳、脱脂乳、生クリーム、バター、脱脂粉乳、全脂粉乳、加糖全脂練乳、加糖脱脂粉乳、濃縮乳等が挙げられる。
本発明でいうデキストリンとは、澱粉を酸又は酵素により、あるいはその両者により加水分解し、中和または酵素失活によって加水分解を止めた後、精製、濃縮、必要に応じて乾燥して得られる澱粉分解物の中で、特に加水分解の程度を表すＤＥ値が４〜２０、好ましくは６〜１６、さらに好ましくは８〜１２であるものを示す。ＤＥ値が４〜２０であれば、澱粉分解物の平均分子量が大きくなり、その粘度特性により、冷菓に含まれる乳成分由来のコク味を増強することが出来るためである。しかし、ＤＥ値が４未満になると、コク味は増強されるが糊感が強調されるので、好ましくない。デキストリンの添加量は冷菓全量に対して２〜１０質量％、好ましくは３〜８質量％である。２質量％より少ないと乳製品由来のコク味の強化が不十分な場合があり、また１０重量％を超えると、過度にコク味が強化されて糊っぽくなり、口融けの悪いものになることがある。
The milk component referred to in the present invention is a solid content derived from raw milk contained in a dairy product produced using raw milk as a raw material, milk fat content, milk protein, lactose, trace amounts of minerals, phospholipids, vitamins, An organic acid etc. are mentioned. Dairy products used as raw materials for frozen desserts include cow's milk, skim milk, fresh cream, butter, skim milk powder, whole milk powder, sweetened whole fat condensed milk, sweetened skim milk powder, concentrated milk, and the like.
The dextrin as used in the present invention is obtained by hydrolyzing starch with acid or enzyme, or both, and after stopping hydrolysis by neutralization or enzyme deactivation, purification, concentration, and drying as necessary. Among the starch decomposition products, those having a DE value of 4 to 20, preferably 6 to 16, and more preferably 8 to 12 representing the degree of hydrolysis are shown. If DE value is 4-20, the average molecular weight of a starch decomposition product will become large, and the richness derived from the milk component contained in frozen dessert can be strengthened with the viscosity characteristic. However, if the DE value is less than 4, the richness is enhanced but the feeling of paste is emphasized, which is not preferable. The addition amount of dextrin is 2 to 10% by mass, preferably 3 to 8% by mass with respect to the total amount of the frozen dessert. If it is less than 2% by mass, the dairy product-derived richness may be insufficiently strengthened, and if it exceeds 10% by weight, the richness is excessively enhanced and becomes pasty, resulting in poor melting. Sometimes.
本発明は上述のデキストリンとともに、食塩を使用することを特徴とするものである。デキストリンは冷菓に使用される他の糖質と比較して分子量が大きく、この粘度特性により、乳製品を含む冷菓のコク味を適度に強化するが、逆に分子量が大きいために乳成分由来の旨味成分を包接し、最終的に冷菓の旨味を損なうという欠点があった。
本発明者は、デキストリンを含む冷菓に０．００５〜０．１００質量％の食塩を添加することにより、デキストリンによってマスクされた乳成分由来の旨味成分が引き出されて回復することを見出し、この知見に基づいて本発明を完成したものである。従来、デキストリンを含まない冷菓に０．０５〜０．１０質量％程度の食塩を配合し、砂糖の甘味を引き立たせるという使われ方はされてきたが（特許文献３）、デキストリンを含む冷菓に食塩を添加することによって、損なわれた乳成分の旨味を回復させるという知見は存在しなかった。
The present invention is characterized by using sodium chloride together with the above dextrin. Dextrin has a higher molecular weight than other sugars used in frozen desserts, and this viscosity characteristic moderately enhances the rich taste of frozen desserts including dairy products. There was a defect that the umami component was included and ultimately the umami of the frozen dessert was impaired.
The present inventor has found that by adding 0.005 to 0.100% by mass of salt to a frozen dessert containing dextrin, the umami component derived from the milk component masked by dextrin is extracted and recovered, and this finding The present invention has been completed based on the above. Conventionally, it has been used to add about 0.05 to 0.10% by weight of salt to frozen confectionery that does not contain dextrin to enhance the sweetness of sugar (Patent Document 3). There was no finding that by adding salt, the umami of the damaged milk component was restored.
食塩の添加量は冷菓全量に対して、０．００５〜０．１００質量％、好ましくは０．０１〜０．０５質量％、さらに好ましくは０．０２〜０．０４質量％である。０．００５質量％より少ないと、旨味の回復が不十分になる傾向があり、０．１００質量％より多いと旨味は回復するが、塩味が出現するためである。
なお、冷菓に使用するほとんどの乳製品原料は、乳成分由来の塩化ナトリウムを含んでいるため、最終的に乳製品を使用して製造された従来の冷菓製品も食塩を含んでいる。しかしながら、この程度の食塩の含有量では本発明の効果を発揮することは出来ない。
The addition amount of salt is 0.005-0.100 mass% with respect to the total amount of frozen confectionery, Preferably it is 0.01-0.05 mass%, More preferably, it is 0.02-0.04 mass%. When the amount is less than 0.005% by mass, umami recovery tends to be insufficient, and when the amount is more than 0.100% by mass, umami is recovered, but salty taste appears.
In addition, since most dairy raw materials used for frozen confections contain sodium chloride derived from dairy ingredients, conventional frozen confectionery products finally produced using dairy products also contain salt. However, the effect of the present invention cannot be exhibited with such a salt content.
本発明でいう冷菓とは、乳製品を含む限り、乳等省令および公正競争規約で定められているところのアイスクリーム類の分類による、アイスクリーム、アイスミルク、ラクトアイス、又は氷菓のいずれでもよいが、好ましくは乳固形分を３〜１５質量％含有するアイスミルク又はラクトアイスである。乳固形分が３質量％未満では、デキストリンを添加しても乳成分由来のコク味の強化が不十分で、さらに食塩を添加しても乳成分に特有の旨味に乏しい傾向があるためである。また、乳固形分が１５質量％を超えると、すでに十分に乳成分由来のコク味と旨味が得られているため、デキストリンおよび食塩を添加する必要がない。 The frozen dessert referred to in the present invention may be any of ice cream, ice milk, lacto ice, or ice confectionery according to the classification of ice creams as stipulated in the Ministerial Ordinance of Milk and Fair Competition Rules, as long as it includes dairy products Preferably, it is ice milk or lacto ice containing 3 to 15% by mass of milk solids. If the milk solid content is less than 3% by mass, even if dextrin is added, the richness of the milk component-derived taste is insufficient, and even if salt is added, there is a tendency to lack the umami characteristic of the milk component. . Further, when the milk solid content exceeds 15% by mass, the rich taste and umami derived from the milk components are already obtained, so that it is not necessary to add dextrin and salt.
本発明の冷菓は、乳製品、デキストリンおよび食塩を含有する以外は一般的な冷菓の製造法と同様の方法で製造することができる。詳しくは、従来の製造工程に従って、例えば、水に牛乳、生クリーム、バター、脱脂粉乳等の乳製品、砂糖、デキストリン等の糖質、及び食塩、さらに必要に応じて植物性脂肪、乳化剤、及び安定剤を加熱溶解し、ホモジナイザー（均質機）にかけてアイスクリームミックスを調製する。これをエージング後、バニラ、果汁等のフレーバーを添加し、フリージング、硬化工程を経て所望の冷菓を製造できる。 The frozen confectionery of the present invention can be produced by the same method as the production method of general frozen confectionery, except that it contains a dairy product, dextrin and salt. Specifically, according to conventional production processes, for example, milk in water, dairy products such as fresh cream, butter, skim milk powder, sugars such as sugar and dextrin, and salt, and if necessary, vegetable fats, emulsifiers, and The stabilizer is dissolved by heating, and the mixture is applied to a homogenizer (homogeneous machine) to prepare an ice cream mix. After aging this, flavors such as vanilla and fruit juice can be added, and a desired frozen dessert can be produced through freezing and curing steps.
尚、本発明の冷菓には、デキストリン以外の糖質として、冷菓に一般に用いられている砂糖、ぶどう糖、果糖、異性化糖、水あめ、粉あめ等の糖質を併用することが望ましい。その理由は、本発明で使用するデキストリン、特に２〜１０質量％のデキストリンだけでは甘味および冷菓全体の固形分が不足するからである。すなわち、上記デキストリン以外の糖質の添加量は、目的の甘味と、食感の滑らかさに影響する冷菓の固形分を考慮して、冷菓全体に対して８〜２５質量％、好ましくは１０〜２０質量％とするのが一般的である。冷菓に用いるデキストリン以外の糖質は、砂糖、ＤＥ値が２０〜５０の澱粉分解物である水あめもしくは粉あめ、及び必要に応じて少量のぶどう糖、果糖等の単糖類であり、これらを組合わせて使用することで目的の甘味と固形分を調整することができる。本発明の好ましい冷菓は、糖質として水あめ、粉あめを含有するものである。 In the frozen dessert of the present invention, it is desirable to use sugars such as sugar, grape sugar, fructose, isomerized sugar, syrup candy and powdered candy that are generally used in frozen confectionery as saccharides other than dextrin. The reason is that the dextrin used in the present invention, particularly 2 to 10% by mass of dextrin alone, lacks the sweetness and the whole solid content of the frozen dessert. That is, the addition amount of carbohydrates other than the above dextrin is 8 to 25% by mass, preferably 10 to 10%, based on the whole sweet dessert in consideration of the target sweetness and the solid content of the frozen dessert that affects the smoothness of texture. In general, the content is 20% by mass. Sugars other than dextrin used in frozen desserts are sugar, starch syrup or starch syrup with a DE value of 20 to 50, and a small amount of monosaccharides such as glucose and fructose, if necessary. The desired sweetness and solid content can be adjusted. Preferred frozen desserts of the present invention are those containing syrup and powdered candy as carbohydrates.
以下、参考例及び実施例により本発明をさらに詳細に説明するが、本発明はこれらの実施例に限定されるものではない。
実施例１
表１の処方に従い、容量３０００ｃｃの容器に所定の水と卵黄を加え、予め秤量し混合しておいた脱脂粉乳、砂糖、澱粉分解物、食塩等の粉体原料を加えて攪拌しながら内容物の温度が６０℃に達するまで加熱した。次に生クリームを加えて攪拌しながらさらに８５℃に達するまで加熱した後、７０℃まで冷却し、高圧ホモジナイザー（１５０ｋｇｆ／ｃｍ2、１パス）に投入し均質化した。これをさらに冷水を用いて５℃まで冷却した後、庫内温度５℃の冷蔵庫に１２時間保存したものを、アイスクリームフリーザーを用いてフリージングし、オーバーラン６０％にて取出し、紙製のカップに充填し、−３０℃の急速冷凍庫中で１時間硬化した後、−１８℃の冷凍庫に移し、比較例１〜７と本発明１〜３の製品試料を得た。これらは乳固形分１１．０％、乳脂肪分３．１％であり乳等省令および公正競争規約で定めるアイスクリーム類の分類においてアイスミルクに分類される。
Hereinafter, although a reference example and an example explain the present invention still in detail, the present invention is not limited to these examples.
Example 1
In accordance with the prescription in Table 1, add predetermined water and egg yolk to a 3000 cc container, add pre-weighed powdered materials such as skim milk powder, sugar, starch decomposition products, and salt, and stir the contents. Was heated until the temperature reached 60 ° C. Next, fresh cream was added and heated with stirring until it reached 85 ° C., then cooled to 70 ° C., and put into a high-pressure homogenizer (150 kgf / cm 2 , 1 pass) for homogenization. This was further cooled to 5 ° C. using cold water, and then stored in a refrigerator with an internal temperature of 5 ° C. for 12 hours, then frozen using an ice cream freezer, taken out at 60% overrun, and a paper cup After being cured for 1 hour in a -30 ° C rapid freezer, it was transferred to a -18 ° C freezer to obtain product samples of Comparative Examples 1-7 and Inventions 1-3. These have a milk solid content of 11.0% and a milk fat content of 3.1%, and are classified as ice milk in the classification of ice creams stipulated by the Ministerial Decree and Fair Competition Code.
＊２：乳脂肪分： ０．８％、無脂乳固形分：９６．２％
＊３：松谷化学工業株式会社 パインデックス＃６
＊４：松谷化学工業株式会社 パインデックス＃３
＊５：松谷化学工業株式会社 パインデックス＃４
＊６：松谷化学工業株式会社 パインデックス＃２
＊７：松谷化学工業株式会社 パインデックス＃１００
* 2: Milk fat content: 0.8%, non-fat milk solid content: 96.2%
* 3: Matsutani Chemical Industry Co., Ltd. Paindex # 6
* 4: Matsutani Chemical Industry Co., Ltd. Paindex # 3
* 5: Matsutani Chemical Industry Co., Ltd. Paindex # 4
* 6: Matsutani Chemical Industry Co., Ltd. Paindex # 2
* 7: Matsutani Chemical Industry Co., Ltd. Paindex # 100
得られた比較例１〜７と本発明１〜３の冷菓を、パネラー５名に試食させ官能試験を行った。各パネラーが、比較例１のコク味の強さを１とし、比較例５の旨味の強さを１としたときのコク味及び旨味についてそれそれ強さの順に加点して順位付けをし、それらを平均して順位を決定した（すなわち、数値が大きいほど順位が高いことを示す）。表２にアイスミルク官能試験結果を示す。 The obtained comparative examples 1 to 7 and the frozen desserts of the present invention 1 to 3 were tasted by 5 panelists and subjected to a sensory test. Each panelist ranks the kokumi and umami of comparative example 1 in terms of their respective strengths and ranks in the order of the strength when the kokumi strength of comparative example 1 is 1, and the umami strength of comparative example 5 is 1. They were averaged to determine the rank (i.e., higher numbers indicate higher rank). Table 2 shows the results of the ice milk sensory test.
表２の結果より、本発明で得られたアイスミルク試料（本発明品１〜３）は、食塩を配合していない比較例３〜５と比較し、コク味を維持したまま、旨味が強化回復されていることが判る。 From the results shown in Table 2, the ice milk samples obtained according to the present invention (the present invention products 1 to 3) are enhanced in umami while maintaining the richness as compared with Comparative Examples 3 to 5 that do not contain salt. You can see that it has been recovered.
実施例２
表３の処方に従い、製造工程は実施例１と同様にし、比較例８〜１０と本発明４〜７の製品試料を製造した。これらは乳固形分８．９％、乳脂肪分２．１％であり、乳等省令および公正競争規約で定めるアイスクリーム類の分類においてラクトアイスに分類される。
＊２：乳脂肪分： ０．８％、無脂乳固形分：９６．２％
＊３：松谷化学工業（株） パインデックス＃２、ＤＥ値１０
Example 2
According to the formulation in Table 3, the production process was the same as in Example 1, and product samples of Comparative Examples 8 to 10 and Inventions 4 to 7 were produced. These have a milk solid content of 8.9% and a milk fat content of 2.1%, and are classified as lacto ice in the classification of ice creams stipulated by the Ministerial Decree and Fair Competition Code.
* 2: Milk fat content: 0.8%, non-fat milk solid content: 96.2%
* 3: Matsutani Chemical Industry Co., Ltd. Paindex # 2, DE value 10
得られた比較例８〜１０と本発明品４〜７のラクトアイスを、パネラー５名に試食させ官能試験を行った。すなわち、比較例８のコク味，旨味及び塩味の強さをそれぞれ１として、実施例１と同様に評価した。ラクトアイス官能試験結果を表４に示す。
表４の結果より、本発明で得られたラクトアイス試料（本発明品４〜７）は、比較例８〜９と比較し、コク味を維持したまま、旨味が強化されていることが判る。また、比較例１０は、旨味は強化されているものの、わずかながらも塩味の出現が感じられ、全体的な味のバランスが崩れたものとなった。 From the results in Table 4, it can be seen that the lactice samples obtained in the present invention (the present invention products 4 to 7) are enhanced in umami while maintaining the rich taste as compared with Comparative Examples 8 to 9. In Comparative Example 10, although the umami was strengthened, the appearance of salty taste was felt slightly, and the overall taste balance was lost.
Claims (6)
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020166493A1 (en) * | 2019-02-15 | 2020-08-20 | 森永乳業株式会社 | Frozen dessert |
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| JPS592658A (en) * | 1982-06-28 | 1984-01-09 | Kyokuto Kagaku Sangyo Kk | Method for improving taste and flavor of ice cream |
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| JPH0746965A (en) * | 1993-08-05 | 1995-02-21 | Ajinomoto Co Inc | Paste for food, its production and food containing the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020166493A1 (en) * | 2019-02-15 | 2020-08-20 | 森永乳業株式会社 | Frozen dessert |
| CN112654255A (en) * | 2019-02-15 | 2021-04-13 | 森永乳业株式会社 | Cold spot |
| JPWO2020166493A1 (en) * | 2019-02-15 | 2021-05-20 | 森永乳業株式会社 | Frozen dessert |
| JP7333348B2 (en) | 2019-02-15 | 2023-08-24 | 森永乳業株式会社 | Frozen dessert |
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