JP2008136364A - Frozen dessert stabilizer - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide frozen dessert excellent in shape retention, capable of retaining an original shape even taking out from a refrigerator. <P>SOLUTION: The light frozen dessert which has no thickening feeling, retains smooth palate feeling and is excellent in shape retention is obtained by adding a frozen dessert stabilizer which contains low viscosity galacto-xyloglucan to the frozen dessert. The frozen dessert may contains thickening polysaccharides such as Locust bean gum, Cyamoposis Gum, xanthan gum, Tamarind Seed polysaccharides, glucomannan, carageenan, agar, gellan gum, native gellan gum, pectin, sodium alginate, carboxy methyl cellulose, Arabian gum, microcrystalline cellulose, and gelatin. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a stabilizer for frozen dessert containing low viscosity galactoxyloglucan. More specifically, the present invention relates to a frozen dessert containing the stabilizer for frozen desserts.

  Various types of polysaccharides are used in ice cream and other frozen desserts for the purpose of preventing whey separation of the mixed solution, imparting shape retention to the frozen dessert, and improving texture. Typical examples include locust bean gum, guar gum, carrageenan, pectin, and tamarind gum (Non-patent Document 1). There are the following reports on frozen desserts containing tamarind seed gum. For example, frozen confections containing polysaccharides produced by lactic acid bacteria and tamarind seed gum have soft scooping properties even immediately after being taken out of the refrigerator, and can provide a frozen confection having a good fat-like texture and richness. Has been reported (Patent Document 1).

  Further, it has been reported that popsicles containing xanthan gum and tamarind seed polysaccharide having an acetyl group content of 1% or less can provide soft and crunchy popsicles (patent) Reference 2). There are the following reports regarding texture modification and shape retention. It has been reported that ice creams containing fine cellulose, locust bean gum, and xanthan gum have good meltability in the mouth and can provide ice creams excellent in heat shock resistance (Patent Document 3).

Junpei Yuyama, Ice Cream Manufacture, Mitsuaki, April 30, 1996, p36-39 JP 2001-258478 A JP 2004-33126 A JP 2002-345410 A

  However, locust bean gum is well known as an effective stabilizer for shape retention that can remove the frozen dessert from the freezer and maintain the original shape (shape) of the frozen dessert for a long time at room temperature. Because of high, melting in the mouth is bad and a feeling of glue is easy to come out. Moreover, it tends to cause whey separation of the mixed solution. The shape-retaining property not only satisfies the visual satisfaction when eating and drinking, but also greatly affects the ease of handling until eating. Therefore, the development of a stabilizer that prevents whey separation while maintaining the shape-retaining property and is also preferable in terms of texture is an important issue in increasing the commercial value of frozen desserts.

  The present inventor has intensively studied a stabilizer that does not cause separation of whey from the mixed solution and has a reduced feeling of paste to improve shape retention. As a result, it was found that the frozen dessert containing low-viscosity galactoxyloglucan has less paste feeling, has the shape-retaining property, and that the mixed solution containing the stabilizer does not cause whey separation, thereby completing the present invention. It came to do.

That is, the present invention is as follows.
Item 1: A stabilizer for frozen dessert comprising low viscosity galactoxyloglucan.
Item 2: A low-viscosity galactoxyloglucan has a viscosity in the range of 1 to 150 mPa · s using a B-type viscometer under measurement conditions of a measurement temperature of 25 ° C. and a rotation speed of 30 rpm in the 1.5 wt% aqueous solution. The stabilizer for frozen desserts of a certain item 1.
Item 3: Selected from the group consisting of locust bean gum, guar gum, xanthan gum, tamarind seed polysaccharide, glucomannan, carrageenan, agar, gellan gum, native gellan gum, pectin, sodium alginate, carboxymethylcellulose, gum arabic, microcrystalline cellulose and gelatin The stabilizer for frozen desserts of Claim 1 or 2 containing the 1 type (s) or 2 or more types of thickening polysaccharide.
Item 4: A frozen dessert containing the stabilizer for frozen dessert according to any one of items 1 to 3.
Item 5: The frozen dessert according to item 4, wherein the content of the low-viscosity galactoxyloglucan is 0.01 to 5.0% by weight with respect to the frozen dessert.
Item 6: A method for stabilizing frozen dessert, comprising adding a low-viscosity galactoxyloglucan.

  The frozen confectionery stabilizer according to the present invention can provide a frozen confectionery that imparts shape retention to the frozen confectionery and suppresses dissolution during freezing and thawing. In addition, it is possible to provide a refreshing confectionery that does not have a paste feeling and that has a light mouthfeel and a good texture. Moreover, since whey separation of the mixed solution can be suppressed, the aging process can be performed smoothly. Furthermore, a mix solution that can be stored for a long period of time can be provided.

  The present invention is described in detail below.

  In the present invention, “low-viscosity galactoxyloglucan” refers to a galactoxyloglucan prepared by a chemical method, a physical method or an enzymatic method, and measured using a B-type viscometer [manufactured by Tokyo Keiki Co., Ltd.] What has the physical property that the viscosity of this 1.5 weight% aqueous solution is 1-150 mPa * s on measurement conditions of 25 degreeC and rotation speed 30rpm. What has the physical property whose viscosity of this aqueous solution is 1-100 mPa * s on the said measurement conditions is more preferable, and what has the physical property which is 1-50 mPa * s is still more preferable.

  The “galactoxyloglucan” refers to a natural polysaccharide present in the cell wall (primary wall) of higher plants such as dicotyledonous and monocotyledonous plants. Specifically, galactoxyloglucan has glucose, xylose and galactose as constituent sugars, and the main chain has a structure in which glucose is β-1,4 linked, xylose is linked to the side chain, and galactose is further bound to the xylose. Galactoxyloglucan can be obtained from tamarind, hymenea plant seeds, soybeans, mung beans, kidney beans, rice, barley, apples and the like.

  As the “galactoxyloglucan” used in the present invention, a galactoxyloglucan having a high content of galactoxyloglucan and easily available [Tamarind seed gum: trade name “Glyroid” (registered trademark) Dainippon Sumitomo Pharma Co., Ltd. Manufactured by Co., Ltd.] is preferable.

  “Preparing a low-viscosity galactoxyloglucan by a chemical method” means that galactoxyloglucan is hydrolyzed by acid or alkali treatment. Here, the acid used for the acid treatment may be either an inorganic acid or an organic acid. Examples of the inorganic acid include hydrochloric acid, sulfuric acid, phosphoric acid or nitric acid, and sulfuric acid is preferably used. Examples of the organic acid include citric acid, succinic acid, tartaric acid, acetic acid and propionic acid, and citric acid is preferably used. Examples of the base used for the alkali treatment include sodium hydroxide, potassium hydroxide and calcium hydroxide.

  “Preparing galactoxyloglucan by a physical method” means preparing galactoxyloglucan by heat treatment, high-pressure homogenization treatment, ultrasonic treatment, or mechanical shearing treatment.

  “Preparing galactoxyloglucan by an enzymatic method” means preparing galactoxyloglucan enzymatically with a polysaccharide-degrading enzyme. As the polysaccharide degrading enzyme, for example, β-1,4-glucanase, that is, a plant tissue-disintegrating enzyme having so-called cellulase activity, which is derived from microorganisms or plants can be used. The desired low-viscosity galactoxyloglucan can be prepared by adjusting the substrate concentration, enzyme concentration, optimum pH, optimum reaction temperature, reaction time, etc. according to the type of enzyme used.

  The low-viscosity galactoxyloglucan can be prepared by any of the methods described above, but is preferably prepared by an acid chemical method or an enzymatic method. In particular, it is preferably prepared by a chemical method using an acid.

  The low-viscosity galactoxyloglucan prepared by an acid chemical method is used to prepare an aqueous solution in which galactoxyloglucan is dissolved by selecting the appropriate galactoxyloglucan concentration, the type of acid used, the pH of the solution, the reaction temperature, and the reaction time. After the acid is added, the aqueous solution can be obtained by heating.

  The amount of galactoxyloglucan used in preparing the low-viscosity galactoxyloglucan is 0.1 to 20% by weight, preferably 1 to 10% by weight, based on the total amount of the solution. The addition amount of the acid to be used is 0.1 to 20% by weight, preferably 1 to 10% by weight, based on the aqueous solution of galactoxyloglucan. The pH value of the solution is preferably less than 4. The reaction temperature is 20 ° C to 150 ° C, preferably 40 ° C to 121 ° C. The reaction time can be adjusted by measuring the desired reaction time with, for example, a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.), and is usually several seconds to 48 hours. Time is preferred.

  “Low-viscosity galactoxyloglucan” used in the present invention may be commercially available, for example, trade name “Glyate” (registered trademark) manufactured by Dainippon Sumitomo Pharma Co., Ltd. may be used. It is not limited to the grade of “GRIATE” (registered trademark) used.

  In the present invention, the “low viscosity galactoxyloglucan” is used in an amount of 0.001% to 5.0% by weight, preferably 0.01% to 2.0% by weight, more preferably 0%, based on the total amount of the frozen dessert. .1% to 1.0% by weight is used.

  The “low viscosity galactoxyloglucan” may be used as a powder or as a solution. The solution of “low-viscosity galactoxyloglucan” obtained by acid treatment is filtered or centrifuged into a solution containing “low-viscosity galactoxyloglucan” obtained after acid treatment, for example, by a dryer such as drum drying or spray drying. A method such as separation is performed to remove insoluble materials, followed by drying by drum drying, spray drying, or the like. After obtaining a clear liquid, an appropriate organic solvent is added to coagulate and dry "low viscosity galactoxyloglucan" It can be dried by the method, purified and powdered. Moreover, the solution of “low viscosity galactoxyloglucan” may be appropriately concentrated or diluted with water.

  As long as the “stabilizer for frozen dessert” in the present invention can achieve the effects of the present invention, a thickening polysaccharide or the like may be added.

  Examples of the thickening polysaccharide in the present invention include locust bean gum, guar gum, xanthan gum, tamarind seed polysaccharide, glucomannan, carrageenan, agar, gellan gum, native gellan gum, pectin, sodium alginate, carboxymethyl cellulose, gum arabic, microcrystals Examples thereof include cellulose and gelatin. Locust bean gum is preferably used.

  The thickening polysaccharide is used in an amount of 0.001% to 5.0% by weight, preferably 0.01% to 2.0% by weight, more preferably 0.1% by weight based on the total amount of “frozen confectionery”. % To 1.0% by weight, but not in excess of “low viscosity galactoxyloglucan”. As the thickening polysaccharide, one or two thickening polysaccharides selected from the same or different thickening polysaccharides described above may be used.

  “Frozen confectionery” in the present invention means, for example, ice cream (milk solid content of 15% or more in JAS standard, milk fat content of 8% or more in the component), ice milk (milk solid content of 10% or more in JAS standard). And milk fat content of 3% or more in the components), lact ice (milk solid content of 3% or more in the JAS standard), ice confectionery, and the like.

  Examples of the shape of the “frozen dessert” in the present invention include a cup type, a bar type, a super premium cup type, a monaca type, a sand type, a corn type, a multi-pack type, and a bite type, but are limited to these examples. Never happen.

  In the “frozen confectionery” of the present invention, milk and dairy products (raw milk, cream, butter, butter oil, condensed milk, concentrated milk, skimmed milk powder, whole milk powder used in ordinary frozen confectionery as long as the object of the present invention can be achieved. , Buttermilk, whey powder, etc.), vegetable fat (palm oil, palm oil, palm kernel oil, etc.), sugar (sucrose, glucose, isomerized sugar, syrup, powdered syrup, etc.), sweetener (aspartame, stevia) Etc.), emulsifiers (glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin and the like), flavoring agents (vanilla and the like) and the like can be used.

  The “shape retention” in the present specification means that the original shape of the frozen dessert is maintained by suppressing the solubility of the frozen dessert upon freezing and thawing. Note that the concept includes, for example, a state in which, in a cup-type frozen dessert, the frozen dessert is not completely dissolved in a liquid state and solid matter remains.

  In the present specification, “dissolution during freezing and thawing” means that the solid state of the frozen dessert collapses to become a liquid state. For example, it means that a part of the frozen confectionery such as a bar type or a corn type melts and the contents dripping down. In addition, in the frozen confectionery of Monaca type etc., the concept of the state in which a part of the frozen confection melts and the surface skin (we house etc.) breaks and the contents pop out is included.

  The “frozen confectionery” in the present invention is prepared by mixing raw materials and dissolving them. It can be manufactured by homogenizing the mixed solution and sequentially performing sterilization, aging, freezing, filling and curing.

  The “low-viscosity galactoxyloglucan” used in the present invention can prevent whey separation of the mixed solution in the production process of the “frozen confectionery”. Therefore, it is possible to prevent the deterioration of the quality of the aging process during the manufacture of frozen confectionery or the aseptically filled mix liquid for producing and selling frozen confectionery at the store, and long-term storage is possible.

  The “whey separation of the mixed liquid” in the present specification means a state in which the mixed liquid is not uniform and precipitation occurs in the liquid.

  The present invention provides a method for stabilizing a frozen dessert containing “low viscosity galactoxyloglucan”. In the frozen dessert stabilization method, the thickening polysaccharides listed above may be added as long as the object of the present invention can be achieved.

  In the frozen dessert stabilization method, the above-mentioned vegetable fat, sugar, sweetener, emulsifier, stabilizer or flavoring agent may be added as long as the object of the present invention can be achieved.

  The contents of the present invention will be specifically described with reference to the following reference examples, examples and comparative examples, but the present invention is not limited to these. In the formula, unless otherwise indicated, the unit means part by weight.

Reference example: (Preparation of low viscosity galactoxyloglucan)
Low-viscosity galactoxyloglucan (trade name “Glyate”, manufactured by Dainippon Sumitomo Pharma Co., Ltd.) is dissolved in 0.25 to 1.0 g of water with stirring to make a total of 100 g. 5 and 1.0 wt% of the aqueous solution was prepared. The viscosity of the aqueous solution measured with a B-type viscometer at 25 ° C. and 30 rpm is shown in the following table.

Example: (Production of lacto ice)
Lact ice was prepared according to the formulation described below (Table 2). An emulsifier was added to the heated palm oil and dissolved. Water, skim milk powder, glucose fructose liquid sugar, sugar and stabilizer were added, the temperature was raised to 75 ° C. with stirring, and the mixture was stirred and dissolved for 15 minutes. After homogenizing at a pressure of 15 MPa with a pressure homogenizer, it was aged in a refrigerator for 16 to 20 hours. After adding vanilla flavor and orange color, it was frozen to adjust the overrun to 60% and cured to obtain lacto ice.

  The lacto ice of Example 1 and Example 2 obtained by the above-mentioned formulation was a light texture with a good mouth-melting feeling without any paste feeling as compared with the lacto ice of Comparative Example 1 and Comparative Example 2. .

Test Example 1: (Confirmation test of whey separation of mixed solution)
The mixed solutions in Examples 1 and 2 and Comparative Examples 1 and 2 were placed in a 300 ml beaker and allowed to stand for 7 days under refrigeration.

  As described in Table 3, in the mixed solutions of Comparative Examples 1 and 2, whey separation was severe and precipitation was observed. The mixed solution of Example 2 significantly improved whey separation as compared with the mixed solutions of Comparative Examples 1 and 2. In addition, no whey separation was observed in the mixed solution of Example 1.

  Therefore, it is clear that the “low-viscosity galactoxyloglucan” used in the present invention is effective for separating whey from the mixed solution when producing “frozen confectionery”.

Test Example 2: (Confirmation test for shape retention)
The lacto ice prepared in Examples 1 and 2 and Comparative Examples 1 and 2 were cut into the same size (diameter 30 mm, height 20 mm) and separated into flat dishes. The shape of the lacto ice on the flat plate was observed over time at room temperature (about 20 ° C.).

  As is clear from the results in Table 4, it was confirmed that Example 2 had almost the original shape even after 50 minutes of preparation and was excellent in shape retention. Although Example 1 was superior to Comparative Example 2 in shape retention, it was equivalent to Comparative Example 1.

Test Example 3: (Confirmation test of viscosity of mixed solution)
The mixed solutions in Examples 1 and 2 and Comparative Examples 1 and 2 were placed in a 300 ml beaker and the viscosities at 0 ° C., 10 ° C. and 25 ° C. were measured.

  As described in Table 5, the viscosity of Comparative Example 1 was higher than that of Examples 1 and 2 and Comparative Example 2. In general, the higher the viscosity of the mixed solution, the better the shape retention. However, as described in Test Example 2, Examples 1 and 2 are excellent in shape retention, but It has different properties from locust bean gum in that it has a low viscosity.

  With the stabilizer for frozen desserts according to the present invention, it is possible to provide a frozen dessert that imparts shape retention to the frozen dessert and is suppressed from being melted during freezing and thawing. In addition, it is possible to provide a refreshing confectionery that does not have a paste feeling and that has a light mouthfeel and a good texture. Moreover, since whey separation of the mixed solution can be suppressed, the aging process can be performed smoothly. Furthermore, a mix solution that can be stored for a long period of time can be provided.

Claims (6)

A stabilizer for frozen desserts comprising low viscosity galactoxyloglucan. The low-viscosity galactoxyloglucan has a viscosity in the range of 1 to 150 mPa · s using a B-type viscometer under measurement conditions of a measurement temperature of 25 ° C. and a rotation speed of 30 rpm in the 1.5 wt% aqueous solution. The stabilizer for frozen desserts according to 1. One selected from the group consisting of locust bean gum, guar gum, xanthan gum, tamarind seed polysaccharide, glucomannan, carrageenan, agar, gellan gum, native gellan gum, pectin, sodium alginate, carboxymethylcellulose, gum arabic, microcrystalline cellulose and gelatin Or the stabilizer for frozen desserts of Claim 1 or 2 containing 2 or more types of thickening polysaccharides. The frozen dessert containing the stabilizer for frozen desserts as described in any one of Claims 1-3. The frozen confectionery according to claim 4, wherein the content of the low-viscosity galactoxyloglucan is 0.01 to 5.0% by weight with respect to the frozen confectionery. A method for stabilizing frozen desserts, comprising adding a low-viscosity galactoxyloglucan.