JP2012100569A - Method for producing sauce for ice cream, and frozen dessert using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a sauce for ice cream which can form a beautiful marble-like pattern of stripes when blended with ice cream though the sauce contains a specific quantity of powder milk and has a low water activity; and to provide a frozen dessert using the same.SOLUTION: The method for producing the sauce for ice cream which contains powder milk of 5-20% and whose water activity is 0.7-0.9 includes: steps for producing an oil-in-water emulsified substance containing phospholipase A-treated yolk; and blending power milk in the oil-in-water emulsified substance. The method is characterized by adjustment of the viscosity of the sauce for ice cream to 8-25 Pa s.

Description

The present invention relates to a low moisture activity ice cream sauce containing a specific amount of powdered milk, and a method for producing an ice cream sauce that produces a beautiful marble band when mixed with ice cream and the same Relates to frozen desserts.

Conventionally, ice creams having a different taste and appearance, in which fruit sauce, chocolate sauce and the like are mixed in a marble pattern, have been provided. Such a source has a reduced water activity (for example, a water activity of 0.9 or less) in order to prevent fungi from growing when the source is stored at room temperature. However, in order to obtain a sauce that requires milk flavor, such as pudding, if a specific amount of powdered milk is included in a low-moisture-active sauce, bleeding and breaks occur when the sauce and ice cream are mixed. There was a problem that it did not produce a beautiful marble-like band with a clear color contrast.

Patent Document 1 describes a method for producing a sauce by combining swollen sweet potato fiber, LM pectin, agar, locust bean gum as a stabilizer, as a method for obtaining a sauce that does not cause ice cream bleeding. A sufficient effect was not obtained in a sauce containing a specific amount of milk powder.

Japanese Patent Laid-Open No. 11-266788

Accordingly, an object of the present invention is to provide an ice cream sauce that contains a specific amount of powdered milk and has a low water activity ice cream sauce, and produces a beautiful marble band when mixed with ice cream. The present invention relates to a manufacturing method and a frozen dessert using the same.

The inventors of the present invention have intensively studied to achieve the above object. In producing a sauce for ice creams containing a specific amount of powdered milk and having a specific water activity, an oil-in-water emulsion containing phospholipase A-treated egg yolk is produced, and the powdered milk is mixed with the oil-in-water emulsion And adjusting the viscosity to a specific viscosity, it was found that a beautiful marble band without bleeding or breakage was produced when mixed with ice cream, and the present invention was completed.

That is, the present invention
(1) A method for producing a sauce for ice creams containing 5 to 20% of milk powder and having a water activity of 0.7 to 0.9, wherein an oil-in-water emulsion containing phospholipase A-treated egg yolk is produced. A method for producing a source for ice cream, comprising the step of mixing the powdered milk with the oil-in-water emulsion, wherein the viscosity of the source for ice cream is adjusted to 8 to 25 Pa · s,
(2) The method for producing a sauce for ice cream according to (1), wherein the oil-and-fat content of the oil-in-water emulsion is 25 to 70%,
(3) A frozen dessert produced by rotating and stirring a sauce for ice creams obtained in the production method of (1) or (2) in one direction together with ice creams.

ADVANTAGE OF THE INVENTION According to this invention, the ice cream of a beautiful marble pattern can be provided, using the sauce for low-moisture active ice creams containing a specific amount of milk powder. Therefore, further expansion of demand in the frozen dessert market can be expected.

The present invention will be described in detail below. In the present invention, “%” means “mass%”.

This invention is the invention which concerns on the manufacturing method of the sauce for ice creams, and the frozen dessert using the same. The sauce for ice creams in the present invention is used by mixing or kneading into ice creams and applying it, and has plasticity even at −20 to 0 ° C. suitable for eating ice creams.

The ice creams in the present invention are the ice creams (milk or these produced as a raw material) as defined in the “Ministerial Ordinance on Component Standards of Milk and Dairy Products (Ministry of Health and Welfare No. 52 of 1951)” based on the Food Sanitation Law Processed food or frozen foods containing 3% or more milk solids, classified as ice cream, ice milk or lacto ice), fair competition code (2001) Ice confectionery (frozen sugar liquid or liquid mixed with other foods or edible ice or edible ice as specified by the Fair Trade Commission Notification No. 14 of March 30, 1980) Means frozen yogurt) or frozen yogurt.

The frozen dessert of the present invention refers to a confection that contains the ice creams of the present invention and the ice cream portion is provided in a frozen state. Besides ice creams themselves, parfaits, ice cakes, cassata, floats, etc. Is mentioned.

The water activity of the sauce used in the present invention is 0.7 to 0.9, more preferably 0.8 to 0.85. When the water activity is lower than the above range, the source band is interrupted when mixed with the sauce and ice cream. When the water activity is higher than the above range, the storage stability of the source against the fungus is lowered.

The milk powder used in the present invention may be dried and powdered so as not to change the characteristic properties of milk as much as possible, such as whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, Examples include buttermilk powder, sweetened powdered milk, and prepared powdered milk.

Content of the milk powder used for this invention is 5-20% in conversion of solid content with respect to a sauce, Preferably it is 8-15%. When the content of the powdered milk is less than the above range, a sufficient milk flavor cannot be obtained, and when it is more than the above range, the sauce band is interrupted when mixed with the sauce and ice cream.

The manufacturing method of the sauce for ice creams of this invention is characterized by including the process of manufacturing the oil-in-water type emulsion containing a phospholipase A process egg yolk, and mixing milk powder to this oil-in-water type emulsion. Ice cream sauce obtained by mixing oil and fat after mixing powdered milk as an aqueous phase raw material to produce an oil-in-water emulsion has a gap in the sauce when mixed with the sauce and ice cream. This is because it occurs.

The oil-in-water emulsion in the present invention is not particularly limited as long as oils and fats are dispersed almost uniformly as oil droplets in the aqueous phase, but when the sauce is mixed with ice cream, the boundary between the sauce and ice cream Therefore, the oil and fat content of the oil-in-water emulsion is preferably 25 to 70%, more preferably 30 to 50%. Also, a commercially available oil-in-water emulsion (for example, York Run H-1, York Run No. 7, both manufactured by QP Corporation) may be used as the oil-in-water emulsion or as a raw material for the oil-in-water emulsion. Good.

The phospholipase A-treated egg yolk used in the present invention is a phospholipid-degrading enzyme in the constituent phospholipids of egg yolk lipoprotein (a complex of egg yolk phospholipid, egg yolk oil, and egg yolk lipid and egg yolk protein) which is the main ingredient of egg yolk. The egg yolk is a lysophospholipid obtained by hydrolyzing the fatty acid residue at position 1 or 2 of phospholipid by the action of phospholipase A1 or phospholipase A2.

As the degree of hydrolysis of the phospholipase A-treated egg yolk by the enzyme treatment, when the ratio of lysophosphatidylcholine to the total amount of lysophosphatidylcholine and phosphatidylcholine was analyzed by the iatroscan method (TLC-FID method), the value (in the present invention) The “rezonization ratio”) is preferably 10 to 80%, more preferably 30 to 70%. This is because if the lysification rate is lower than the above value, the source band is interrupted when mixed with the sauce and ice cream. On the other hand, even if the lysification rate is higher than the above value, it is difficult to obtain further effects, and the production cost of phospholipase A-treated egg yolk is high, which is not preferable.

The blending amount of the phospholipase A-treated egg yolk is preferably 0.5 to 15% in terms of raw egg yolk, but preferably 1 to 10 based on the blending amount of edible oil and fat and other raw materials such as a combination with an emulsifier. % Is more preferable. This is because if the blending amount is less than the above value, the sauce band is likely to be interrupted when the sauce and ice cream are mixed. On the other hand, even if the blending amount is larger than the above-mentioned value, it is difficult to obtain further effects, and the production cost of the phospholipase A-treated egg yolk is increased, which is not preferable. In addition, when the phospholipase A treatment whole egg etc. which processed the whole egg etc. containing egg white with phospholipase A were used, the said egg yolk part processed with the said enzyme is equivalent to the phospholipase A treatment egg yolk.

The viscosity of the ice cream sauce of the present invention is 8 to 25 Pa · s, preferably 10 to 20 Pa · s. If the viscosity is lower than the above range, bleeding occurs at the boundary between the sauce and ice cream when the sauce is mixed with ice cream, and if it is higher than the above range, the source band is interrupted. The viscosity of the sauce is 300 ml in a beaker with 300 ml of the sauce, and is a BL type viscometer manufactured by Toki Sangyo Co., Ltd., with a product temperature of 25 ° C. and a rotation speed of 6 rpm. In this case, rotor No. 3 is used, and in the case of 20 Pa · s or more, rotor No. 4 is used. The viscosity of the sauce may be adjusted using a thickener such as xanthan gum or guar gum. However, it is preferable to use xanthan gum from the viewpoint of preventing bleeding and interruption when the sauce and ice cream are mixed.

The sauce for ice creams of the present invention may contain raw materials other than the above-described oil-in-water emulsion, phospholipase A-treated egg yolk, and powdered milk as needed as long as the effects of the present invention are not impaired. Specifically, for example, granulated sugar, super white sugar, tri-warm sugar, glucose fructose liquid sugar, fructose glucose liquid sugar, dextrin, fructose, trehalose, glucose, lactose, oligosaccharides and sugar alcohols, egg yolk oil, rapeseed oil , Oils such as corn oil, cottonseed oil, safflower oil, rice oil, olive oil, safflower oil, soybean oil, palm oil, fish oil, protein such as egg yolk, egg white, whole egg, soy milk, gelatin, milk, yogurt, cream Milk ingredients such as butter and cheese, monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, lecithin, lysolecithin, octenyl succinylated starch and other emulsifiers, pectin, xanthan gum, tamarind seed gum, locust bean gum, guar gum, Gum arabic, silly seed gum, potato starch, corn Koshi starch, glutinous rice starch, wheat starch, tapioca starch, waxy corn starch, starch such as glutinous rice starch, thickeners such as wet heat-treated starch, processed starch, dietary fibers such as indigestible dextrin, crystalline cellulose, apple fiber, Salt, soy sauce, extracts derived from animals and plants, amino acids, seasonings such as sodium glutamate, organic acids such as citric acid, acetic acid, tartaric acid, succinic acid, malic acid or salts thereof, vitamin A, vitamin B group, vitamin C, vitamin D, vitamins such as niacin, antioxidants such as ascorbic acid and vitamin E, flavor materials such as fruit juice, chocolate, cocoa, coffee and matcha, liqueurs, pigments, and fragrances.

The method for producing ice cream sauce according to the present invention comprises the steps of producing an oil-in-water emulsion containing phospholipase A-treated egg yolk and mixing the powdered milk into the oil-in-water emulsion, As long as the viscosity is adjusted to 8 to 25 Pa · s, there is no particular limitation. For example, a method of adding an oil-phase raw material while stirring an aqueous phase raw material other than powdered milk with a mixer or the like to produce an oil-in-water emulsion, and mixing powdered milk with this. Also, sugar, starch syrup and the like may be mixed after making an oil-in-water emulsion in the same manner as powdered milk without being mixed with the aqueous phase raw material.

You may heat-sterilize the sauce for ice creams of this invention as needed. The heating temperature is preferably 70 ° C. or more, more preferably 80 ° C. or more because a bactericidal effect is easily obtained, and preferably 120 ° C. or less, more preferably 100 ° C. or less, because a good flavor is easily obtained.

The frozen dessert of the present invention is produced by rotating and stirring the sauce for ice creams and the ice cream obtained in the production method of the present invention in one direction. When the rotation in the reverse direction is used in combination, the source band may be interrupted, which is not preferable. The mixing speed is not particularly limited, but if it is carried out at 400 rpm or more, the source band may be interrupted, which is not preferable.

The frozen dessert of the present invention may contain raw materials other than the ice cream sauce and ice cream obtained by the production method of the present invention as necessary within the range not impairing the effects of the present invention. Specifically, for example, in addition to the ingredients described in paragraph 0021, fruits such as pulp, fruit puree, dried fruit, powdered fruit, vegetables such as vegetables, vegetable juice, vegetable paste, dried vegetables, powdered vegetables, nuts Baked confectionery such as cakes and biscuits, candy, jelly and the like.

Hereinafter, the present invention will be specifically described based on Examples and Comparative Examples. The present invention is not limited to these.

[Example 1]
Mixer of phospholipase A-treated egg yolk (lysification rate 30%) 55 g, Yorklan H-1 (oil-in-water emulsion with 68% fat content, manufactured by QP Corporation), sugar 100 g, xanthan gum 0.2 g and fresh water 44.8 g The mixture was stirred and mixed to prepare an oil-in-water emulsion (oil content: 34%). Next, while further stirring the obtained oil-in-water emulsion with a mixer, 100 g of whole milk powder was added and mixed, 550 g of starch syrup (solid content 70%) was added and mixed, and then heated at 80 ° C. for 40 minutes. The sauce for ice creams of Example 1 was prepared. The obtained sauce had a water activity of 0.83 and a viscosity of 16 Pa · s.

[Example 2]
55 g of phospholipase A-treated egg yolk (30% lysation rate), 100 g of sugar, 0.2 g of xanthan gum and 129.8 g of fresh water were mixed with a mixer. (Oil content 31%). Next, while further stirring the obtained oil-in-water emulsion with a mixer, 180 g of whole milk powder was added and mixed, 435 g of starch syrup (solid content 70%) was added and mixed, and then heated at 80 ° C. for 40 minutes. The sauce for ice creams of Example 1 was prepared. The obtained sauce had a water activity of 0.83 and a viscosity of 20 Pa · s.

[Comparative Example 1]
55 g of phospholipase A-treated egg yolk (30% lysification), 100 g of sugar, 100 g of whole milk powder, 0.2 g of xanthan gum and 94.8 g of fresh water are stirred and mixed with a mixer. A mold emulsion was made. Next, while the obtained oil-in-water emulsion was further stirred with a mixer, 550 g of chickenpox was added and mixed, and then heated at 80 ° C. for 40 minutes to prepare a sauce for ice cream of Comparative Example 1. The obtained sauce had a water activity of 0.83 and a viscosity of 17 Pa · s.

[Comparative Example 2]
In the method for producing the ice cream sauce of Example 1, phospholipase A-treated egg yolk (30% lysozyme) was replaced with liquid egg yolk that had not been treated with phospholipase A. A cream sauce was made. The obtained sauce had a water activity of 0.84 and a viscosity of 34 Pa · s.

[Test Example 1]
In a 300 mL capacity poly beaker, 7 g of each of the ice cream sauces of Examples 1 and 2 and Comparative Examples 1 and 2 (product temperature: 25 ° C.) were added together with 150 g of vanilla ice cream (product temperature: −10 ° C.). The frozen dessert was obtained by rotating and stirring clockwise at 120 rpm for 20 seconds with a spatula having a thickness of 2 cm and a thickness of 2 mm. The state of the surface sauce in the obtained frozen dessert was evaluated according to the following criteria.

<Evaluation criteria>
A: There is no bleeding at the boundary between the source and the ice cream, and a source band of 2 cm or longer can be confirmed.
B1: There is no bleeding at the boundary between the source and the ice cream, and a source band having a length of 1 to 2 cm can be confirmed.
B2: Although a source band of 2 cm or more can be confirmed, the boundary between the source and the ice cream is slightly blurred.
C1: Although there is no bleeding at the boundary between the source and the ice cream, a source band longer than 1 cm cannot be confirmed.
C2: The sauce is blurred and the boundary between the sauce and the ice cream is unclear.

From the results of Table 1, when the sauce produced by producing an oil-in-water emulsion containing phospholipase A-treated egg yolk and mixing the powdered milk with the oil-in-water emulsion was mixed with ice cream, It can be seen that the source band is preferable without bleeding or interruption (Examples 1 and 2). On the other hand, the sauce produced without including the step of mixing the above milk powder into the oil-in-water emulsion and the sauce not containing phospholipase A-treated egg yolk were soaked in the sauce and the boundary between the sauce and the ice cream was unclear. (Comparative Examples 1 and 2).

[Test Example 2]
The oil and fat content of the oil-in-water emulsion and the effect of the source viscosity on the source band were confirmed. Specifically, in the method for producing the ice cream sauce of Example 1, the same as Example 1 except that Yorklan H-1, starch syrup, vegetable oil and fresh water were replaced with the raw materials and blending amounts shown in Table 2. The sauce for ice creams was made by the method. Frozen dessert was produced using the obtained ice cream sauce in accordance with the production method of Test Example 1, and the state of the surface sauce in the frozen dessert was evaluated in the same manner as in Test Example 1. The water activities of the obtained ice cream sauces were all 0.8 to 0.85.

From the results in Table 2, when the oil content in the oil-in-water emulsion is 30 to 50% and the viscosity is in the range of 8 to 20 Pa · s, the mixture of the sauce and ice cream is mixed with the ice cream. There is no bleeding, and a source band of 2 cm or more can be confirmed, which is preferable (Examples 1 and 3). On the other hand, a sauce having a viscosity lower than 8 Pa · s was not preferable because the sauce was blurred and the boundary between the sauce and the ice cream was unclear (Comparative Example 3).

Claims (3)

A method for producing a sauce for ice cream containing 5 to 20% of milk powder and having a water activity of 0.7 to 0.9, wherein an oil-in-water emulsion containing phospholipase A-treated egg yolk is produced, A method for producing a sauce for ice cream, comprising the step of mixing the powdered milk with an oil-in-water emulsion, wherein the viscosity of the sauce for ice cream is adjusted to 8 to 25 Pa · s. The method for producing a source for ice cream according to claim 1, wherein the oil-in-water emulsion has an oil content of 25 to 70%. A frozen dessert produced by rotating and stirring a sauce for ice creams obtained by the production method according to claim 1 or 2 in one direction together with ice creams.