JP2012223090A - Ice creams - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide ice creams having properties and texture easy to scoop in its frozen state, peculiar to ice creams, and also having excellent shape retaining property and moderate physical properties and texture like mousse in its thawed condition.SOLUTION: The ice creams contains gelatin and microcrystalline cellulose, wherein in the thawed condition, the ice creams become mousse.

Description

The present invention relates to an ice cream having a texture unique to ice creams in a frozen state and having a mousse-like texture while maintaining its shape without melting in a thawed state.

Conventional frozen confections such as ice cream, ice milk, and lacto ice are usually eaten in a frozen state. However, frozen confections that can be eaten even in a frozen state and can be eaten even in a thawed state have been studied. The reason for this is the demand for frozen desserts that can be eaten deliciously by elderly people and infants who are slow to eat, and the need for frozen desserts that can be stored frozen from the distribution industry and are suitable for chilled food scenes. is there.

As a conventional technique related to frozen dessert that can be eaten even in a frozen state and a thawed state, for example, gellan gum or a method for producing a versatile dessert characterized by using one or more high molecular polysaccharides in gellan gum (Patent Document 1) ), A frozen confectionery characterized in that it contains egg whites that produce air bubbles in a confection that is usually eaten in a chilled or normal temperature state (Patent Document 2), consisting of galactomannan and tamarind seed polysaccharide, the proportion of which is A frozen dessert that is in the form of a gel upon thawing (Patent Document 3), which contains 0.25 to 3% by weight of a stabilizer for frozen dessert that is 1: 9 to 9: 1, is disclosed. However, the conventional technology has advantages and disadvantages, and can be manufactured through a normal frozen confectionery production process. There has been a demand for a frozen confectionery that is excellent in texture in a frozen state and in a thawed state and excellent in shape retention in a thawed state. .

JP-A-1-257434 JP 2000-354456 A JP 2005-13099 A

The object of the present invention is to provide ice creams having good physical properties and textures that are typical of ice creams in the frozen state, and excellent in shape retention in the thawed state, and having appropriate physical properties and mousse-like textures. Is to provide.

As a result of intensive studies to solve the above problems, the present inventors have found that the above problems can be solved by blending ice cream with gelatin and microcrystalline cellulose. The present inventors have further studied based on these findings and have completed the present invention.
That is, the present invention comprises ice creams that are mousse-like in the thawed state, characterized by containing gelatin and microcrystalline cellulose.

Ice creams obtained by the present invention have good physical properties and texture that are typical of ice creams in the frozen state, and have excellent shape retention in the thawed state without water separation, and have an appropriate elasticity. It is possible to propose an ice cream having physical properties and a smooth mousse-like texture, and maintaining the same effect even when frozen and thawed again.

Gelatin used in the present invention is made from raw skin such as cows, pigs and chickens, bones, tendons and fishes, bones, etc., and crude collagen obtained by treatment with acid or alkali is heated and extracted with water. Although manufactured, its kind and quality are not particularly limited. Gelatin is commercially available, for example, GBL-100, GBL-150, GBL-200, GBL-250, AP-100, AP-150, AP-200, AP-250 (all trade names: New Ta Gelatin Co., Ltd.).

The microcrystalline cellulose used in the present invention is a microcrystalline cellulose mainly composed of crystalline cellulose obtained from pulp, which is described in the Food Additives Official Document (Eighth Edition).

The particle size of the microcrystalline cellulose used in the present invention is not particularly limited, but from the viewpoint of the texture and physical properties of the resulting ice cream, the median size when dispersed in water is preferably about 5 to 15 μm, More preferably, it is about 8-12 micrometers.
Here, the median diameter is measured by taking about 300 g of water and about 2 g of microcrystalline cellulose in a beaker, and measuring the median diameter when stirred with a TK homomixer (model: MARK II; manufactured by Primex) for 3 minutes at 12000 rpm. / Measured with a scattering type particle size distribution measuring device (model: LA-950; manufactured by Horiba, Ltd.).

The microcrystalline cellulose used in the present invention includes a microcrystalline cellulose preparation which is a composite containing microcrystalline cellulose and a dispersant or a disintegrant at a specific ratio. Examples of the method for producing a microcrystalline cellulose preparation include a method obtained by uniformly mixing fine cellulose obtained by grinding a pulp with a dispersant or a disintegrant and drying it as a homogeneous slurry. Specifically, those described in JP-B-40-14174, JP-B-62-43661, JP-A-6-335365 and the like can be used. Dispersants and disintegrants include sodium carboxymethylcellulose, galactomannan (guar gum, enzymatically degraded guar gum, locust bean gum, tara gum, etc.), polydextrose, indigestible dextrin, gum arabic, arabinogalactan, alginic acid and its salts, curd Orchids, gati gum, carrageenan, karaya gum, agar, xanthan gum, psyllium seed gum, tamarind seed gum, gellan gum, gelatin, tragacanth gum, fur selelain, pullulan, pectin and the like can be used. Among these, sodium carboxymethylcellulose, carrageenan, caraya gum, xanthan gum, gellan gum, indigestible dextrin, and pectin are preferable.
The microcrystalline cellulose preparation is commercially available and includes, for example, Asahi Kasei Chemicals' Theolas products (Theolas RC-N30, Theolas RC-N81), FMC Avicel products, and the like.

The gelatin content in 100% by mass of the ice cream of the present invention is not particularly limited, but is preferably about 0.4 to 3.0% by mass, more preferably about 0.8 to 2.0% by mass. .
The finely pulverized cellulose content in 100% by mass of the ice cream of the present invention is not particularly limited, but is preferably about 0.1 to 2.0% by mass, more preferably about 0.3 to 1.2% by mass. .

The total content of gelatin and microcrystalline cellulose in 100% by mass of ice creams of the present invention is not particularly limited, but in 100% by mass of ice creams, preferably about 1.0 to 3.0% by mass, More preferably, it is about 1.5 to 2.5% by mass. Exceeding this content is not preferred because the physical properties and texture in the frozen state and in the thawed state may be impaired, and the shape retention in the thawed state may be poor and water separation may occur.

The ice creams of the present invention are ice creams stipulated by ministerial ordinances regarding the component standards of milk and dairy products in the Food Sanitation Law. That is, it is a product obtained by processing milk or a food produced using these as a raw material, or a product obtained by freezing a main raw material, and containing milk solid content of 3.0% or more (excluding fermented milk). Specific examples include ice cream, ice milk, and lacto ice.

In the ice cream of the present invention, raw materials used for ordinary frozen desserts can be used. Examples thereof include fats and oils, proteins, sugars, fragrances, pigments, emulsifiers, stabilizers, antioxidants, water, and the like, and these raw materials can be mixed and used at a predetermined ratio.

As fats and oils used for the ice cream of this invention, 1 type, or 2 or more types can be used together from vegetable fats and oils, fractionated fats and oils, hardened fats and oils, transesterified fats and oils, milk fats, etc., for example. Examples of vegetable oils include coconut oil, palm oil, soybean oil, rapeseed oil, cottonseed oil, corn oil, sunflower oil, olive oil, safflower oil, and palm kernel oil, and milk fat includes unsalted butter, fresh cream, etc. Can do.

Proteins used in the ice creams of the present invention include, for example, milk-derived proteins such as milk, cheese, skim milk powder, whole milk powder, whole fat condensed milk, defatted condensed milk, egg-derived proteins, and calories. Soy milk can also be used to reduce this. One or more of these proteins can be used.

Examples of the sugar used in the ice creams of the present invention include sucrose, isomerized sugar, lactose, maltose, glucose, fructose, invert sugar, starch syrup, powdered starch syrup, reduced malt starch syrup, honey, trehalose, palatinose, D- Examples include sugars such as xylose, and sugar alcohols such as xylitol, sorbitol, maltitol, and erythritol, and one or more of these can be used.

If desired, a high-intensity sweetener may be used in combination, such as sodium saccharin, cyclamate and its salts, acesulfame K, thaumatin, aspartame, neotame, sucralose, alitame, stevioside contained in stevia extract, etc. 1 type, or 2 or more types can be used.

The emulsifier used in the ice cream of the present invention may be any emulsifier that is permitted to be used as a food additive. For example, glycerin fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid Examples include esters, sucrose fatty acid esters, sorbitan fatty acid esters, polyoxyethylene sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin, saponins, and the like, and one or more of these can be used.

As the fragrance and pigment used in the ice cream of the present invention, for example, those added to known ice cream doughs are selected and used. In addition, it is insoluble in order to have a variety of food ingredients such as calcium, minerals, vitamins, catechins, proteins, and other food materials used for nutritional enhancement, and flavors and textures of foods such as pulp, nuts, chocolate, croutons, and bread. The solid content can also be added.

In the ice cream of the present invention, other stabilizers other than gelatin and microcrystalline cellulose can be used as long as the effects of the present invention are not impaired. For example, locust bean gum, tragacanth gum, tamarind gum, tara gum, karaya gum, Gum quality such as xanthan gum, gellan gum, native gellan gum, guar gum, gum arabic, macrohomopsis gum; gelling agents such as carrageenan, agar, pectin, curdlan, glucomannan, alginic acids (alginic acid, alginate); CMC, soy Sugars etc. are mentioned, These 1 type or 2 or more types can be used.

The ice creams of the present invention can be produced by ordinary ice cream production processes, such as gelatin, microcrystalline cellulose, water, fats and oils, proteins, saccharides, emulsifiers, sweeteners, and other stable agents as required. Raw materials such as an agent, a fragrance, and a pigment are mixed, pre-emulsified and homogenized (emulsified) to obtain an emulsion, which can be manufactured through a freezing step after sterilization if desired.
In the method for producing ice creams of the present invention, depending on the gelatin content in the raw material, gelation may occur in the aging process, so it is preferable not to perform the aging process.

The ice creams of the present invention can be obtained by taking the above-mentioned freezing step, but the ice cream overrun is preferably 30 to 150%, more preferably 30 to 100%. .

Here, the overrun is a percentage of the air content with respect to the volume of the solution (mix) in which the raw materials are mixed. For example, 100% overrun ice cream means that the same volume of air as the mix is contained, and can be expressed by the following formula.
Overrun (%) = {(A−B) / B} × 100
A: Weight of the mix B: Weight of ice cream having the same capacity as the mix weight of A

In the above-mentioned freezing step, air bubbles are mixed and an overrun is generated, but the freezing step can be performed at about −4 to −8 ° C., which is a normal production condition for ice creams. Depending on the type and content of the stabilizer contained in the mix, the viscosity may increase or gel in the freezing step, and the normal freezing step may not be performed. However, by using a mix containing gelatin and microcrystalline cellulose, it becomes possible to produce without causing an increase in viscosity or gelation even in a normal freezing step.

The ice cream thus obtained is stored and distributed in a frozen state, and in the frozen state, it has good physical properties typical of frozen desserts and a smooth mouthfeel and can be eaten as an ice cream. .
In addition, it can be thawed and kept in a thawed state without dissolving, and it can be mousseed without water separation and eaten with a texture different from the frozen state. Thus, the ice creams of the present invention can be enjoyed in two ways of eating, frozen and thawed.
Furthermore, the ice creams of the present invention can maintain the above-described physical properties and functions even when the frozen state is re-frozen from the thawed state and then again thawed.

Since the ice cream of the present invention has the above-mentioned characteristics, it can be used in various food scenes. As an example, infants and elderly people with a slow eating speed can easily eat, and when left over, they can be frozen and thawed again.

The present invention will now be described by way of examples, which are merely illustrative of the invention and do not limit the invention.

<Production of lacto ice>
(1) Raw material palm oil (trade name: edible palm oil; manufactured by Miyoshi Yushi Co., Ltd.)
Nonfat dry milk (trade name: Morinaga nonfat dry milk; manufactured by Morinaga Milk Industry Co., Ltd.)
Powdered water tank (trade name: SPD; manufactured by Showa Sangyo Co., Ltd.)
Isomerized sugar (trade name: Nitto High Sweet; manufactured by Dainippon Meiji Sugar Co.)
Crystalline glucose (trade name: solar eclipse DEXTOROSE # 700; manufactured by Nippon Food Chemical Co., Ltd.)
Glycerin fatty acid ester (trade name: Emulgie MS powder; manufactured by Riken Vitamin Co., Ltd.)
Gelatin (trade name: GBL-200 fine powder; manufactured by Nitta Gelatin)
Microcrystalline cellulose (formulation) (trade name: Theolas RC-N30; manufactured by Asahi Kasei Chemicals Corporation Median diameter when dispersed in water: about 10 μm)
Powdered cellulose (trade name: Hanflock HL200 / 30; manufactured by J. RETTENMAIER & SOHNE) Median diameter when dispersed in water: about 30 μm

(2) Blending of lacto ice Table 1 shows the blending of lacto ice produced using the above raw materials.

(3) Method for producing lacto ice [Example 1]
Add the raw materials shown in Table 1 to a 5L stainless steel mug so that the total amount is 2500 g, and warm the solution while stirring with a three-one motor (model: BL600; manufactured by HEIDON). After that, the mixture was stirred for 10 minutes to obtain a mix. The mixture was pre-emulsified at 5000 rpm for 5 minutes with a TK homomixer (model: MARK II; manufactured by Primix), and then pressured at 15-5 MPa with a two-stage piston homogenizer (model: HV-0A; manufactured by Izumi Food Machinery). The homogenization process was performed. Next, the homogenized mix was subjected to freezing at −6 ° C. using a freezing machine (model: HTFIV-240; manufactured by FMI Co.), and then about 100 g was taken into a 120 ml paper cup, and −20 ° C. Was stored in a freezer for 24 hours to obtain lacto ice (Example Product 1). When the overrun of the obtained Example product 1 was measured, it was about 40%.

[Examples 2 to 5, Comparative Examples 1 to 3]
Using the raw materials shown in Table 1, production was performed in the same manner as in Example 1 to obtain lactice (Example products 2 to 5 and Comparative products 1 to 3). The overruns of the obtained Examples 2 to 5 and Comparative Examples 1 to 3 were about 40%.

<Evaluation of lactice>
The obtained lacto ice was evaluated in (1) frozen state, (2) thawed state, (3) re-frozen state, and (4) re-thawed state. Evaluation items are as follows. Evaluation of physical properties and B. The texture is evaluated. B. Evaluation of physical properties Evaluation of texture, and C.I. The shape retention was evaluated.

(1) Evaluation of frozen state The surface of the obtained lacto ice (Example products 1-5, Comparative example products 1-3) was scooped up using a spoon, and the physical property was evaluated. In addition, the texture was evaluated by sensory evaluation. Each evaluation was evaluated by 10 panelists according to the evaluation criteria shown in Table 2 below. The result was obtained as an average value of the scores of 10 people and was symbolized according to the criteria shown in Table 3 below. The results are shown in Table 4.

(2) Evaluation of thawed state The obtained lacto ice (Example products 1 to 5, Comparative product 1 to 3) was stored in a refrigerator at 5 ° C. for 4 hours to obtain thawed lact ice.
The shape retention of the obtained thawed lactice was visually evaluated. Next, the surface of the thawed lactice was scooped up using a spoon, and the physical properties were evaluated. In addition, the texture was evaluated by sensory evaluation. Each evaluation was evaluated by 10 panelists according to the evaluation criteria shown in Table 2 below. The result was obtained as an average value of the scores of 10 people and was symbolized according to the criteria shown in Table 3 below. The results are shown in Table 4.

(3) Evaluation of re-frozen state The obtained lacto ice (Example products 1-5, Comparative product 1-3) was stored in a refrigerator at 5 ° C for 4 hours and thawed, and then re-stored in a freezer at -20 ° C for 24 hours. Freezing and re-frozen lacto ice was obtained.
The obtained re-frozen lacto ice was evaluated by the method described in “(1) Evaluation of frozen state”.

(4) Evaluation of re-thawing state The obtained lacto ice (Example products 1 to 5, Comparative products 1 to 3) was stored in a refrigerator at 5 ° C. for 4 hours and thawed, and then re-used for 24 hours in a −20 ° C. freezer. It was frozen and stored again in a refrigerator at 5 ° C. for 4 hours to obtain re-thawed lacto ice.
The obtained re-thawed lactice was evaluated by the method described in “(2) Evaluation of thawed state”.

結果から明らかなように、実施例品は冷凍状態、解凍状態、再冷凍状態、再解凍状態における各項目の評価は、◎又は○であり良い評価であった。一方、比較例品の評価は、いずれかの評価項目において△又は×であり、良くない評価であった。

As is apparent from the results, the evaluation of each item in the frozen state, the thawed state, the re-frozen state, and the re-thawed state was ◎ or ○, which was a good evaluation. On the other hand, the evaluation of the comparative product was Δ or × in any of the evaluation items, and was a bad evaluation.

Claims (1)

Ice cream that becomes mousse-like in the thawed state, characterized by containing gelatin and microcrystalline cellulose.