JP2008011845A - Stabilizer for ice candy and application of the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an ice candy improved in palate feeling and having refreshing feeling and excellent flavor. <P>SOLUTION: The ice candy has solid and firm palate feeling through using an ice candy stabilizer together with agar and ammonium salt. Alternatively, the ice candy has soft palate feeling through using the ice candy stabilizer together with agar, ammonium salt and soybean polysaccharides. It is possible to improve the palate feeling of the ice candy to both soft and hard palate feeling by adding agar, ammonium salt and soybean polysaccharides through adjusting each amount to be added. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a novel ice confection stabilizer and an ice confection containing the ice confection stabilizer.

  Conventionally, the manufacturing method of the frozen dessert which used a thickening stabilizer and ammonium salt together is known. For example, when manufacturing frozen desserts, manufacture of frozen desserts using ammonium salts with thickening polysaccharides such as locust bin gum, guar gum, carrageenin, carboxymethylcellulose, karaya gum, sodium alginate, fermented polysaccharide gum, tamarind seed extract, gelatin This method shortens the generation time of ice crystals during freezing, thereby improving production efficiency, generating uniform and fine ice crystals during freezing, and the ice that occurs when a heat shock is applied to freeze-cured ice crystals. It is described that the quality of frozen confectionery can be improved by preventing crystal growth (Patent Document 1).

  In addition, in a method for producing ice by introducing water into a flowing water type ice making machine, it is described that a syrup component is uniformly contained in ice by including an ammonium salt (Patent Document 2). ). However, none of these suggests that agar can be used as the thickening polysaccharide, nor is any technique for improving the texture of ice confectionery.

  On the other hand, the use of agar is also known as a stabilizer for frozen desserts, and it is possible to disperse and stabilize insoluble solid food in frozen desserts (Patent Document 3), and to add 0.001 to 0.03% by weight of agar in frozen desserts. (Patent Document 4) and the like are described. However, there is no disclosure of the combined use with an ammonium salt, and there is no description about the texture improvement of ice confectionery even though it is a method of producing frozen confectionery.

  Furthermore, it is known also about the manufacturing method of the frozen dessert which adds soybean polysaccharide as a stabilizer as water-soluble hemicellulose derived from soybean. For example, it is described that a frozen confectionery to which water-soluble hemicellulose derived from soybean cotyledon is added as a stabilizer is soft and refreshing, and an ice confectionery can impart a brittle and light texture (Patent Document 5). However, no mention is made of the fact that a combination of agar and an ammonium salt can impart softness. In addition, as a stabilizer for ice confectionery having a total solid content of 5 to 25% by weight and an overrun of 70 to 300%, at least a water-soluble soybean polysaccharide and a wheat gluten degradation product are blended (Patent Document 6), Moreover, it is described that the part which forms a frozen dessert structure | tissue is overrun 70-150, and has a soft structure | tissue which has a good spoon bite under freezing by containing water-soluble hemicellulose in the compounding ( Patent Document 7). These are added with a stabilizer in order to keep the overrun as high as 70 to 300%, and by increasing the overrun, a light mouthfeel and a crispy texture can be obtained.

  In addition, the improvement of the texture with respect to the form which does not freeze by the low solid formulation like ice confectionery, especially cracked ice, is hardly examined. Further, there is a problem that even if thickening polysaccharides are used for the purpose of widening the variation in texture, a slimy texture is imparted and the refreshing feeling inherent in ice confectionery is impaired.

Japanese Patent Publication No. 44-10151 Japanese Examined Patent Publication No. 4-20575 JP 2002-345409 A Japanese Patent No. 3660271 Japanese Patent No. 3692875 JP 2003-61585 A JP 2002-315513 A

  An object of the present invention is to provide an ice confectionery having a good taste and improved refreshing feeling while maintaining a refreshing feeling.

  The inventors of the present invention have made extensive studies with particular attention to the stabilizer contained in ice confectionery, and as a stabilizer for ice confectionery, the inclusion of agar and ammonium salt as essential components improves the texture to a firm and tight taste. Therefore, it has been found that a novel ice confectionery having a refreshing feeling and good flavor can be prepared.

  Also, by using soybean polysaccharides in addition to agar and ammonium salt, it can be improved to a soft texture unexpectedly, while there is a refreshing feeling against ice confectionery such as cracked ice, It has been found that a soft and new texture can be imparted. Furthermore, it has been found that the texture of frozen dessert can be adjusted freely, whether it is hard or soft, by adjusting the addition amount of agar and ammonium salt and soybean polysaccharide.

The present invention relates to a novel ice confectionery stabilizer having the following embodiments and applications thereof:
Item 1. A stabilizer for ice confectionery, comprising agar and an ammonium salt.
Item 2. Furthermore, the stabilizer for ice confectionery of claim | item 1 which uses soybean polysaccharide together.
Item 3. Item 3. Ice confectionery containing the ice confection stabilizer according to item 1 or 2.
Item 4. A method for improving the texture of ice confectionery, comprising adding agar, ammonium salt, and soybean polysaccharide after adjusting the amount of addition.

  According to the present invention, it is possible to prepare a frozen ice confectionery with improved texture and a refreshing feeling. In addition, the texture of ice confectionery can be adjusted freely, whether it is hard or soft.

(1) Stabilizer for ice confectionery that improves to a tight and tight texture First, the stabilizer for ice confectionery of the present invention is characterized by containing agar and an ammonium salt as essential components. By containing the ice confection stabilizer in the ice confectionery, it can be improved to a tight and firm texture, and it becomes a new ice confection having a refreshing feeling and good flavor.

  As the agar, any of various types obtained by drying and solidifying a hot algae extracted from red algae such as Amakusa, gonogori, pebbles, and cypress can be used. This agar includes yarn agar, stick agar, flake agar, powder agar, and the like. In addition, those with increased (weakened) gel strength by manufacturing technology, those with improved (weakened) viscoelasticity, those with high melting point (low melting point), those with low molecular weight (polymerization), etc. Any one can be used. In addition, different types of agar can be used in combination.

  Examples of ammonium salts include monoammonium hydrogen phosphate, diammonium hydrogen phosphate, monoammonium phosphate, diammonium phosphate, ammonium chloride, ammonium sulfate, ammonium iron citrate, ammonium carbonate, ammonium bicarbonate, and ammonium ammonium sulfate. These can be used alone or in combination. Among these, it is preferable to use diammonium hydrogen phosphate.

The amount of the stabilizer for ice confectionery of the present invention can be appropriately adjusted according to the raw materials used and the production method, but for example, 0.001 wt% to 1 wt% agar, preferably, 0.005 to 0.5 wt%, more preferably 0.01 to 0.1 wt%, ammonium salt 0.002 wt% to 2 wt%, preferably 0.01 to 1 wt%, more preferably , 0.02 to 0.2% by weight can be added.
Furthermore, the blending ratio of the agar and the ammonium salt may be 0.1 to 10 parts by weight, preferably 0.5 to 5 parts by weight with respect to 1 part by weight of agar.

  In addition to the agar and ammonium salt described above, other ice confectionery stabilizers can be used in combination with the ice confectionery stabilizer of the present invention as long as the ice confectionery of the present invention is not adversely affected. Other ice confectionery stabilizers include glucomannan, galactomannan (locust bean gum, guar gum, tara gum, etc.), tamarind seed gum, carrageenan, tragacanth gum, karaya gum, xanthan gum, deacylated gellan gum, native gellan gum, gum arabic, gati gum, Macrohomopsis gum, gelatin, pectin, curdlan, rhamsan gum, alginic acids (alginic acid, alginate), carboxymethylcellulose, methylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, microcrystalline cellulose, fermented cellulose, microfibrous cellulose, gluten degradation product , One or more selected from emulsifiable starches and the like.

  The ice confectionery of the present invention can have various configurations depending on the target product, and examples thereof include popsicle, sleet, shaved ice, sherbet, frozen yogurt, and shake. Also, there is no limit to the filling and shape of iced cups, ice bars, etc., as a composite ice confection with other foods such as ice cake, cracker sand ice, anti-freeze ice cake, ice with cone, shoe ice, ice cream Also good. Among them, the most suitable form of frozen confectionery as a frozen confectionery imparting a hard texture according to the present invention is a form of ice confectionery that does not overrun.

  The ice confectionery of the present invention can be produced by adding the above-mentioned ice confection stabilizer and in the usual process for producing ice confectionery. For example, weighing and mixing raw materials → heating (60-90 ° C) → dissolution and mixing → filtration → homogenization → sterilization (68 ° C, 30 minutes or more or HTST sterilization or UHT sterilization) → cooling (5 ° C or less) → aging → flavor The necessary process can be selected appropriately from the process of adding → freezing → filling, and the ice confectionery stabilizer of the present invention is usually weighed and mixed with other raw materials during the raw material weighing and mixing step. Can do.

  In the ice confectionery of the present invention, the soluble solid content is preferably set to 50% by weight or less, preferably 10% by weight or less, more preferably 5% by weight or less. In addition, although the effect of this invention increases, so that soluble solid content decreases, 0.02 weight% or more can be mentioned as a minimum amount of soluble solid content from the point which provides the sweet taste and flavor with respect to ice confectionery. The soluble solid content component is not particularly limited as long as it is a water-soluble solid content usually used in ice confectionery, but can have the same configuration as that of ordinary ice confectionery. That is, in addition to the above-mentioned stabilizer for ice confectionery, as long as the effects of the present invention are exhibited, additive materials selected from water, sweeteners, non-fat milk solids, fragrances, pigments, fats and oils, proteins, emulsifiers, antioxidants, etc. Can be mixed and melted at a predetermined ratio.

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

  Any emulsifier generally used for ice confectionery may be used as the emulsifier. For example, glycerin fatty acid ester (monoglycerin fatty acid ester, diglycerin fatty acid ester, organic acid monoglyceride such as citric acid or lactic acid, polyglycerin fatty acid ester), sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, saponin, Examples include polysorbate, stearoyl lactate (sodium, calcium), and the like.

  In addition, fragrances and pigments that are added to known ice confectionery doughs are selected and used. In addition, it has a variety of food ingredients such as calcium, minerals, vitamins, catechins, proteins, etc. that are used to enhance nutrition, and flavors and textures of frozen desserts such as pulp, nuts, cookies, chocolate, croutons, and bread. Insoluble solids can be added as appropriate.

(2) Stabilizer for ice confectionery to improve soft texture Next, the stabilizer for ice confectionery of the present invention is characterized by containing soybean polysaccharide as an essential component in addition to agar and ammonium salt. As described in (1), ice confection containing ice confectionery stabilizer used in combination with agar and ammonium salt is characterized by having a hard and novel texture, (2) agar and ammonium salt The stabilizer for ice confectionery using soybean polysaccharides is characterized by imparting a softer new texture to ice confectionery than when containing soybean polysaccharides alone. In addition, as above-mentioned, about soybean polysaccharide, it is known that the softness with a good spoon bite can be provided about the frozen dessert which provides overrun. However, in the present invention, by using a soybean polysaccharide in combination with the stabilizer for frozen confectionery that imparts a new tight and firm texture of (1), surprisingly, especially for ice confectionery that does not give overrun, It has been found that a significantly softer texture than that containing saccharides alone can be imparted.

About agar and ammonium salt, what was described in (1) can be used.
The soybean polysaccharide used in the present invention is a polysaccharide derived from soybean, particularly soybean cotyledons, and contains one or more of plant-derived rhamnose, galactose, arabinose, xylose, glucose, uronic acid. That's fine. The soybean polysaccharide used in the present invention can be used with any molecular weight, but is preferably a polymer, and has an average molecular weight of several thousand to several million, specifically 5,000 to 100. It is preferable to be 10,000. The average molecular weight of the water-soluble hemicellulose is a value determined by an intrinsic viscosity method in which the viscosity in a 0.1M NaNO ₃ solution is measured using standard pullulan (Showa Denko KK) as a standard substance. Such soybean polysaccharides are commercially available, and examples thereof include SM-700, SM-900, and SM-1200 manufactured by San-Ei Gen FFI Co., Ltd.

  The amount of the stabilizer for ice confectionery of the present invention can be appropriately adjusted depending on the raw materials used and the production method, but is, for example, 0.001 to 1% by weight, preferably 0.005 agar based on the total amount of the final ice confectionery. -0.5 wt%, more preferably 0.01-0.1 wt%, ammonium salt 0.002 wt% -2 wt%, preferably 0.01-1 wt%, more preferably 0.0. 02 to 0.2% by weight, soybean polysaccharide 0.01 to 30% by weight, preferably 0.05 to 5% by weight, more preferably 0.1 to 0.5% by weight can do.

  In addition to the above-mentioned agar, ammonium salt and soybean polysaccharide, other ice confectionery stabilizers can be used in combination with the ice confectionery stabilizer of the present invention as long as the ice confectionery of the present invention is not adversely affected. As other ice confectionery stabilizers, those listed in (1) can be used.

  The ice confectionery of the present invention can have various configurations depending on the intended product, and examples include (1). Among them, the most suitable form of frozen dessert that gives the soft texture of the present invention is a form of ice dessert that is not overrun, and an example is cracked ice.

  The ice confectionery of the present invention can be produced by adding the above-mentioned ice confection stabilizer and in the usual process for producing ice confectionery. As a manufacturing process, the process described in (1) can be taken.

  In the ice confectionery of the present invention, the soluble solid content is preferably set to 50% by weight or less, preferably 10% by weight or less, more preferably 5% by weight or less. In addition, although the effect of this invention increases, so that soluble solid content decreases, 0.02 weight% or more can be mentioned as a minimum amount of soluble solid content from the point which provides the sweet taste and flavor with respect to ice confectionery. The soluble solid component is not particularly limited as long as it is a water-soluble solid component that is usually used in ice confections, but can have the same configuration as that of ordinary ice confectionery. Can be mentioned. In addition, as for sweeteners, emulsifiers, and other raw materials, those described in (1) can be used.

(3) Method for adjusting the texture of ice confectionery The present invention further relates to a method for adjusting the texture of ice confectionery, characterized by adding the agar and ammonium salt and the amount of soybean polysaccharide added.

  Specifically, as the agar and ammonium salt, the stabilizer for ice confections described in (1) above is used, and the amount of addition to ice confectionery is within the range described in (1). Increasing the amount can result in a firm and firm texture. In order to obtain a firm and firm texture, it is preferable not to use soy polysaccharides or to use trace amounts (0.01% or less with respect to ice confectionery) even if used.

  In addition, ice confectionery containing agar and ammonium salt can give softer texture to ice confectionery than using soybean polysaccharide alone by including soybean polysaccharide together. As the soybean polysaccharide, those described in (2) above can be used. As a method of softening the texture of ice confectionery, after adding the amount of agar and ammonium salt within the range described in (1), adding soybean polysaccharide together, and within the range described in (2) As the amount of soybean polysaccharide added is increased, the texture can be made softer.

  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. In the text, “part” is “part by weight”, “*” is a registered trademark of Saneigen FFI Co., Ltd., and “*” is a registered trademark of Saneigen FFI Co., Ltd. .

Experimental Example 1: Preparation of shaved ice in a cup Among the formulations listed in Table 1 below, while stirring water, a powder mixture of sugar and ice confectionery stabilizer mixed in advance was added, heated and stirred, and after reaching 80 ° C, Stir and dissolve at the same temperature for 10 minutes, cool to 5 ° C, add sucralose solution, citric acid solution, dye, and fragrance sequentially, adjust the temperature to 5 ° C, fill into a cup, and cure in a quick freezer Things were crushed with a hammer and put into a shaved ice machine to prepare shaved ice. The prepared shaved ice was filled into a cup and cured at −40 ° C. to prepare shaved ice in a cup. The resulting shaved ice in a cup was sampled at a temperature adjusted to −20 ° C., and “+” was evaluated in the order of softening, and “−” in the order of increasing hardness, with the addition of no ice confectionery stabilizer added (blank) as a standard. The results are shown in Table 2.

  From Table 2, Example 1 in which agar and ammonium salt (diammonium hydrogen phosphate) were used in combination with a stabilizer for ice confectionery had a hard and firm texture, a refreshing sensation, and a good flavor. Comparative Examples 1 to 3 using only an ammonium salt, Comparative Examples 4 to 5 using only agar, and Comparative Examples 6 to 18 using a thickening polysaccharide other than agar did not give a hard texture.

Experimental Example 2: Preparation of shaved ice in a cup While stirring water, a powder mixture of sugar and ice confectionery stabilizer previously mixed was added, heated and stirred, and after reaching 80 ° C., the mixture was stirred and dissolved at the same temperature for 10 minutes. . The mixed solution was cooled to 5 ° C., a sucralose solution, a citric acid solution, a dye, and a fragrance were sequentially added, and then the mixed solution adjusted to 5 ° C. was filled in a cup and cured in a quick freezer. The hardened mix was crushed with a hammer and put into a shaved ice machine to prepare shaved ice. The prepared shaved ice was filled into a cup and cured at −40 ° C. to prepare shaved ice in a cup. The resulting shaved ice in a cup was sampled at a temperature adjusted to −20 ° C., and “+” was evaluated in the order of softening, and “−” in the order of increasing hardness, with the addition of no ice confectionery stabilizer added (blank) as a standard. The results are shown in Table 4.

  From Table 4, with respect to Examples 2 to 5 in which agar, ammonium salt (diammonium hydrogen phosphate) and soybean polysaccharide were used in combination, as shown in Example 1, only agar and ammonium salt were added as a frozen dessert. In spite of having a firm and firm texture, it can be seen that the combined use of soybean polysaccharides makes the texture softer than the addition of ice confectionery stabilizer (blank), and the refreshing feeling is maintained. It was. Furthermore, as the amount of soybean polysaccharide added increased, the texture tended to become softer. Moreover, the food texture of Examples 2-5 is softer than the soybean polysaccharide single addition system of Comparative Example 19, and if any of agar, ammonium salt, and soybean polysaccharide is insufficient, a soft food A feeling was not given.

According to the present invention, it is possible to improve the texture of ice confectionery, to provide ice confectionery having a refreshing feeling and good flavor.

Claims (4)

A stabilizer for ice confectionery, comprising agar and an ammonium salt. Furthermore, the stabilizer for ice confectionery of Claim 1 which uses soybean polysaccharide together. An ice confection containing the ice confection stabilizer according to claim 1. A method for improving the texture of ice confectionery, comprising adding agar, ammonium salt, and soybean polysaccharide after adjusting the amount of addition.