JP2009240199A - Soft ice cream mix - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a soft ice cream mix containing no emulsifier or stabilizer, free from quality deterioration even if performing long-time continuous operation with a freezer and heat sterilization, and improved especially in churning resistance. <P>SOLUTION: This soft ice cream mix having churning resistance is not mixed with any of emulsifier, stabilizer, and egg component. The soft ice cream mix contains a protein raw material, a fat raw material, and saccharide, and a mixing ratio (mass ratio) of protein and fat as fat/protein is ≤1.3. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a soft cream mix having a charring resistance without losing quality even when continuous operation and heat sterilization are performed for a long time without using emulsifiers, stabilizers and raw materials for egg components.

  Soft cream is sold as a special soft cream using a special preparation device called a soft cream freezer (also called a freezer), a liquid or powdery raw material mixture called a mix (also called a soft cream mix) To serve.

  Since soft ice cream is sold in the form of a unique soft cream, technical elements different from hard ice cream are required. The basic manufacturing difference between soft ice cream and hard ice cream is in the freezing process. In the case of soft ice cream, freezing and thawing are repeated for a long time in order to maintain a unique soft cream shape so that it does not become a completely frozen solid.

  As described above, in the soft ice cream providing scene, freezing and thawing are repeated in the freezer for the mix, and this is normally performed as a long continuous operation of at least 8 hours (business hours).

  Furthermore, in order to make the mix more sanitary, heat sterilization (hereinafter sometimes referred to as “heat killing”) is usually performed in the freezer during carry-over at night.

  However, continuous operation in which freezing and thawing are repeated may result in deterioration of the quality of the mix (emulsification becomes unstable, flavor and texture become poor, and shape retention is reduced). Also, heat killing (heat sterilization) may cause deterioration of the quality of the mix (the emulsified state becomes unstable, the flavor and texture become poor. Further, the shape retention property is lowered).

  Among such quality deterioration of the mix, a particularly problematic problem is a fat aggregation phenomenon called cherning. If the fat globules that have been emulsified and dispersed excessively (churning), the flavor and texture will be poor, and the shape retention will be further reduced. Thus, this churning, which is not a problem with hard ice creams that are provided frozen and solidified, is a major problem with soft ice creams.

  In order to reduce such deterioration of quality, particularly to prevent churning (improve churn resistance), an emulsifier and a stabilizer are mixed and used as a food additive in the mix.

  For example, Patent Document 1 (Japanese Patent Laid-Open No. 5-276874) discloses a soft cream mix containing palm olein hardened oil 50: palm olein oil 50, powdered starch syrup, carotene pigment, and stabilizer (CMC). It is disclosed that the charring resistance is improved by adding 0.5% or more of an HLB sugar ester (HLB 6 or more).

However, due to recent health consciousness, an increasing number of consumers do not like food additives such as emulsifiers and stabilizers, and soft creams that do not use emulsifiers and stabilizers have been desired from the market.
JP-A-5-276874

  Therefore, the object of the present invention is to improve soft cream mix, especially churn resistance, without containing emulsifiers and stabilizers, and without quality deterioration even after prolonged operation and heat killing in a freezer. Is to provide a soft ice cream mix.

  As a result of diligent research on the soft cream mix, the present inventors use protein raw materials, fat raw materials, and sugars so that the mixing ratio (mass ratio) of protein and fat is 1.3 or less in fat / protein. As a result, the present invention was completed. That is, by using protein raw materials, fat raw materials, and sugars so that the mixing ratio (mass ratio) of protein and fat is 1.3 or less for fat / protein, the raw materials for emulsifiers, stabilizers and egg components can be used. In addition, it is possible to obtain a soft cream mix with extremely little deterioration in quality even after long-term continuous operation and heat killing in a freezer, in particular, improved churn resistance.

Accordingly, the present invention includes the following [1] to [4].
[1]
It contains protein raw material, fat raw material, and saccharide, characterized by not containing an emulsifier, stabilizer and egg component, and the mixing ratio (mass ratio) of protein and fat is 1.3 or less for fat / protein. Soft cream mix with charring properties.
[2]
The soft cream mix according to [1], wherein a mixing ratio (mass ratio) of protein and fat is 1.0 to 1.3 in fat / protein.
[3]
The soft cream mix according to [1] or [2], wherein the protein material is skim milk powder and / or skim concentrated milk.
[4]
The soft cream mix according to any one of [1] to [3], wherein the fat raw material is butter and / or cream.

  Furthermore, this invention exists also in the method of manufacturing a soft cream using the said soft cream mix.

  According to the present invention, it is possible to obtain a soft cream mix containing no emulsifier and a stabilizer, which does not deteriorate in quality even when subjected to continuous operation and heat killing in a freezer for a long time. In particular, a soft cream mix with improved churn resistance can be obtained.

  According to the present invention, since it is possible to provide a soft cream that does not contain an emulsifier and a stabilizer, it is possible to meet the tastes of consumers who do not like such food additives.

  According to the present invention, even after long-term continuous operation in a freezer and thermal killing, the quality is not deteriorated, the churning is reduced, the flavor and texture are good, and the shape retention is not deteriorated. Cream can be provided. Therefore, the soft cream provided by the present invention can be sufficiently heat-killed even if it does not contain an emulsifier and a stabilizer, thereby ensuring a sanitary condition.

  Moreover, according to this invention, it is not necessary to use the egg component (egg yolk) often used as an emulsifier. For this reason, the soft cream provided by the present invention can be safely eaten even if it is egg allergy or the like.

  Hereinafter, the present invention will be described in detail with reference to specific embodiments. The present invention is not limited to the following specific embodiments.

  The soft cream mix according to the present invention contains a protein raw material, a fat raw material, and a saccharide characterized by not containing an emulsifier, a stabilizer, and an egg ingredient, and the mixing ratio (mass ratio) of protein and fat is fat / protein. Is a soft ice cream mix with 1.3 or less.

  By making such a soft cream mix, the quality is not deteriorated even after long-term continuous operation and heat killing in a freezer, churning is reduced, flavor and texture are good, shape retention There will be no decrease in the above.

  In a preferred embodiment, the mixing ratio (mass ratio) of protein and fat in the soft cream mix is 1.3 or less, preferably 1.0 to 1.3, more preferably 1.0 to 1.3. Each component can be blended and used so as to be 1.25, more preferably 1.0 to 1.2.

  An emulsifier that is not blended is an emulsifier that is a so-called additive described in, for example, “Food Additives Directory (2004 edition), June 1, 2004, Food Chemical Newspaper Co., Ltd.”, and glycerin fatty acid ester Sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, and lecithin.

  Stabilizers that are not blended are, for example, stabilizers that are so-called additives described in “Food Additives Directory (2004 edition), June 1, 2004, Food Chemical Newspaper Co., Ltd.”, guar gum, Locust bin gum, carrageenan, pectin, soybean polysaccharide, xanthan gum, gellan gum, gum arabic, glucomannan, alginic acid, psyllium seed gum, methylcellulose, crystalline cellulose, tamarind gum, pullulan, curdlan, sodium polyacrylate. In addition, for those that have two uses (eg, agar, gelatin, etc.) that are used as foods as well as stabilizers, when used as foods, the range of “stabilizer not blended” mentioned here Is not included.

  Examples of egg components that are not blended include egg yolk used as an emulsifier in soft cream mixes.

  Non-fat dry milk and / or non-fat concentrated milk can be suitably used as the protein raw material, and these can be used without particular limitation as long as they are generally usable for soft cream mixes. Nonfat dry milk and nonfat concentrated milk can be used alone or in combination.

  As the fat raw material, butter and / or cream can be preferably used, and these can be used without particular limitation as long as they are generally usable for soft cream mixes. As the cream, a milk-derived cream is preferably used. Butter and cream can be used alone or in combination.

  In a preferred embodiment, any combination of skim milk powder and defatted concentrated milk as a protein raw material and butter and cream as a fat raw material can be used.

In a preferred embodiment, skim milk powder as a protein raw material and butter as a fat raw material can be used in combination. According to the present invention, even in the combination of skim milk powder and butter , the quality is not deteriorated even if continuous operation and heat sterilization are performed for a long time without using the emulsifier, the stabilizer and the raw material of the egg component, An excellent effect of having a ning property is brought about.

  Any sugar can be used without particular limitation as long as it is generally usable for soft cream mixes.

  In the soft cream mix of the present invention, components other than emulsifiers, stabilizers, and egg components, which can be generally used for soft cream mixes, can be added and used. Examples of such components include coloring agents and flavoring agents.

  The soft cream mix of the present invention contains a component selected from nonfat concentrated milk, cream, saccharides, nonfat dry milk, and butter without blending any of an emulsifier, a stabilizer, and an egg component. Water or the like can be added to produce the soft cream mix by a normal production method.

  The soft cream mix of the present invention can be suitably used for shakes produced and provided under conditions similar to soft cream because of the excellent effects brought about by this composition. That is, this invention exists also in the mix for shakes provided with the said composition.

  Hereinafter, the present invention will be described in detail with reference to examples. The present invention is not limited to the following examples.

[1. Sediment, texture, churn resistance evaluation test]
1) Preparation of sample Using granulated sugar 8.25% and powdered candy 5%, the amount of skim milk powder, butter (no salt added), and lactose was changed as shown in Table 1 to produce a soft mix.

  The soft mix sample was prepared by dissolving the raw materials in 60 ° C. hot water and heating to 90 ° C. After reaching 90 ° C., the mixture was kept for 15 seconds and homogenized. After homogenization, it was quickly cooled to 30 ° C. or lower.

2) Test method The prepared soft mix sample was put into a soft cream freezer (SSF-M402PK) manufactured by Sanyo Co., Ltd., sampled 5 hours after the start of freezing, and evaluated for sediment, texture and churn resistance.

The sediment was passed through a milk segment disc (diameter 33 mm, product number 1026-B) manufactured by ADVANTEC, and solid residue was confirmed.
For the cement, 4 g of the mix was taken and made up to 40 g with ion-exchanged water (diluted 10 times), and 30 g was used.
The evaluation and judgment of the judgment is performed by visually checking the degree of the solid residue remaining on the sediment disk and evaluated in five stages, and the evaluation stages 1 to 3 are evaluated as “x” (impossible: solid residue is clearly seen) Evaluation stage 4 was judged as “Δ” (possible: solid residue is not a problem), and evaluation stage 5 was judged as “◯” (good: no solid residue was found). This evaluation and determination are shown in the following Table 2 in correspondence with the sediment photograph.

  The texture was evaluated as smooth “◯”, unsatisfactory “Δ”, and unpleasant “×”, with the presence or absence of roughness when included in the mouth as an index.

  The churn resistance was evaluated as “good” (no churn was confirmed) “good”, “good” (no churning is a problem) “Δ”, and “no” (churning occurred) “×”.

3) Test results The test results are shown in Table 3 below.

  When the milk fat / protein ratio is 1.0, the judgment evaluation is 5, the judgment is “good”, and the texture is “smooth”. As a result, the churn resistance is “good”. It was determined. When the milk fat / protein ratio is 1.2, the judgment evaluation is 5, the judgment is “good”, and the texture is “not worrisome”. It was determined as “good”. When the milk fat / protein ratio is 1.3, the judgment evaluation is 4, the judgment is “OK”, and the texture is “not concerned”. As a result, the churn resistance is “ It was determined as “possible”. When the ratio of milk fat / protein is 1.4, the judgment evaluation is 3, the judgment is “impossible”, and the texture is “uncomfortable”. As a result, the churn resistance is “impossible”. It was determined.

  According to the present invention, without containing an emulsifier and a stabilizer, there is no deterioration in quality even after long-term continuous operation and thermal killing in a freezer, in particular, a soft cream mix with improved churn resistance. The present invention is an industrially useful invention.

Claims (4)

  It contains protein raw material, fat raw material, and saccharide, characterized by not containing an emulsifier, stabilizer, and egg component, and the mixing ratio (mass ratio) of protein and fat is 1.3 or less for fat / protein. Soft cream mix with charring properties.   The soft cream mix according to claim 1, wherein the mixing ratio (mass ratio) of protein and fat is 1.0 to 1.3 in fat / protein.   The soft cream mix according to claim 1 or 2, wherein the protein raw material is skim milk powder and / or skim concentrated milk.   The soft cream mix according to any one of claims 1 to 3, wherein the fat raw material is butter and / or cream.