JP2013074883A - Soft serve ice cream and raw material thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide soft serve ice cream that sufficiently delays melting and dripping start without adversely affecting other characteristics such as viscosity, texture, flavor, etc.SOLUTION: The soft serve ice cream contains a plant pulp-derived microfibrous cellulose. The soft serve ice cream of claim 1 contains a wood pulp-derived microfibrous cellulose.

Description

The present invention relates to soft cream and its raw materials.

  In general, “soft cream” is defined as “semi-frozen frozen and creamed ice cream” (Kojitsuen 4th edition Iwanami Shoten 1991), etc., but in this application it is defined as follows. Soft ice cream (hereinafter abbreviated as “soft cream”) is a frozen confectionery manufacturing device (freezer) installed in the store with a soft cream ingredient called “soft cream mix”. Cooling to a predetermined temperature while mixing with stirring, embracing air, taking out creamy ice cream from the freezer and placing it in a edible container called `` cone cup '' from top to bottom in a spiral shape Thus, the product becomes a product without going through a curing step. That is, soft ice cream is manufactured in a store and sold face-to-face in a soft state without being cured and distributed.

In the present application, “soft cream” is classified as follows.
As shown in Table 1, “soft cream” is roughly classified into ice creams containing 3% or more of milk solids and ice confections having less than 3% of milk solids.
In addition, as shown in Table 1, “ice creams” are classified into ice cream standards, ice milk standards, and lacto ice standards based on the ice cream component standards defined by the Ordinance of Milk and the like.
In addition, as shown in Table 1, “frozen confectionery” is classified into frozen confections that contain fat and frozen confections that do not contain fat.

In general, ice cream is frozen and distributed at a product temperature of about -15 ° C to -20 ° C through a curing process, stored in a frozen display stocker in a hard state, and sold for goods, but soft cream does not pass through the curing process. Products are sold face-to-face in a soft state at around -4 ℃ to -10 ℃. For this reason, soft ice cream starts melting very quickly compared to ice cream. On the other hand, a consumer eats soft ice cream in or around a store while holding a corn cup. At this time, the soft cream begins to melt over a short period of time, causing the consumer's hands and clothes to become dirty, and the soft cream drips down and soils the floor, necessitating cleaning of the floor. Are often seen. In particular, it has been pointed out as a problem peculiar to soft cream that the problem tends to occur particularly in infants and elderly people who tend to have long eating times, and it is a popular product, but its product value (product life) is difficult to control. In addition, soft cream is easily affected by the eating environment, and the occurrence of this problem is remarkable when the outside air temperature is high. Therefore, in soft cream, it is a very important issue to slow down the melting start time in a normal temperature environment (long time to start melting) along with properties such as viscosity, flavor and texture. .

Stabilizers consisting of hydrophilic polysaccharides extracted from seaweed, plant seeds, microorganisms, insoluble polysaccharides such as microcrystalline cellulose, carboxymethylcellulose (CMC), which is a synthetic stabilizer In addition, the addition of low HLB emulsifiers such as unsaturated fatty acid esters is known in the prior art.
According to Patent Document 1, if microcrystalline cellulose, carrageenan and waxy starch are used as stabilizers, the liquid stability of the liquid soft cream mix before freezing can be improved, and after freezing for a long time. However, it has been reported that soft cream has good shape retention and excellent drip resistance. The microcrystalline cellulose is clearly distinguished from the below-described microfibrous cellulose used in the present invention (see, for example, Patent Document 2).

JP-A-5-276875 JP-A-6-178659

The inventors of the present invention have extended the time from when the soft ice cream is completed as a product until the cream starts to melt and the first time the run-off can be confirmed. As a result of earnest research on (abbreviated as “delay”), the following findings were obtained.
Although the delay in melting of the soft cream by the stabilizer can be achieved by increasing the addition amount, the viscosity of the soft cream mix will increase if it is added to an extent that achieves the expected effect. As a result, the soft ice cream mix is significantly thickened or separated during storage and distribution, and handling during soft ice cream production is hindered when the soft ice cream mix is put into a freezer. In addition, the texture of soft ice cream becomes paste-like and the flavor is significantly impaired.

  Although the delay in melting of the soft cream due to the low HLB emulsifier can be achieved by increasing the amount added, since such an emulsifier has a peculiar taste and smell, it is flavored to the extent that it achieves the expected effect. Decreases. In addition, low HLB emulsifiers cause emulsification breakage, and the liquidity of the soft cream mix deteriorates during storage and distribution, and churn is likely to occur during freezing. In addition, churning refers to a state in which a plurality of fat globules are united to grow into a lump, and in a large one, it grows into a lump (butter grain) that is visible, and the melting of soft ice cream becomes worse, This causes the texture of the soft cream to deteriorate significantly.

  The present inventors have found that by adding plant-derived microfibrous cellulose to the soft cream, the soft cream can be sufficiently long to the extent that a delay in the soft cream melt is expected without adversely affecting other properties. Invented.

Thus, according to the present invention, a soft cream containing plant-derived microfibrous cellulose is provided.
Moreover, according to another viewpoint of this invention, the soft cream raw material containing the said microfibrous cellulose in the said soft cream is provided.
Moreover, according to another viewpoint of this invention, the manufacturing method of the soft cream which manufactures soft serve using the said soft cream raw material is provided.

According to the present invention, the melted-off without adversely affecting the properties of the soft cream ingredients such as changes in physical properties due to heat during heat sterilization, long-term storage properties, and the properties of the soft cream such as viscosity, texture, and flavor. A soft ice cream that is slow enough to start (it has become difficult to melt) can be obtained.
Here, in the present invention, the “soft cream” is a frozen dessert that is manufactured in a store in a soft state without being cured, distributed, and sold face-to-face. “Soft cream” is broadly classified into ice creams containing 3% or more of milk solids and ice confections containing less than 3% of milk solids. “Ice creams” are classified into ice cream standards, ice milk standards, and lacto ice standards based on the ice cream component standards specified by the Ordinance of Milk and other regulations. “Frozen desserts” are classified into frozen desserts containing fat and frozen desserts not containing fat (see Table 1).

In addition, according to the present invention, when using a frozen dessert manufacturing apparatus with an automatic sterilizer, which has become the mainstream of soft ice cream freezers (hereinafter referred to as frozen dessert manufacturing apparatuses), the following effects can be obtained.
The soft cream mix (liquid) remaining in the freezer when the store is closed is heat-sterilized for use the next day. Therefore, in general, the liquid soft cream mix is manufactured with a blend having heat shock resistance that does not easily deteriorate in quality even if cooling and heating are repeated every day. Here, “formulation” means selection and ratio of the optimal raw materials of the liquid soft cream mix. Therefore, if the composition of the liquid soft cream mix is changed, the physical properties of the liquid soft cream mix and soft cream (such as churning and softening of the cream) are likely to occur. According to the present invention, the expected effect of delaying melt-down can be obtained even when the amount of plant-derived microfibrous cellulose added is very small, so that it is possible to hardly change the composition of the liquid soft cream mix adjusted precisely. . As a result, liquid deterioration such as separation, thickening, and coagulation of the liquid soft cream mix is unlikely to occur, and the liquid soft cream mix can be stored and distributed at room temperature for a long period of time, adversely affecting properties other than the soft-melt delay. Never give. Furthermore, repeated heat sterilization rarely reduces the burn-off effect. Even after the worst case (specifically, 7 days, 7 times) assumed in normal sales, microfibrous It has the effect of delaying dissolution compared to soft ice cream that does not contain cellulose.

It is a photograph which shows the mode of Example 1 which manufactures the soft-serve ice cream of this invention and measures melt-off time.

  In the present invention, “soft cream” is a frozen dessert spirally placed from the bottom to the top in an edible container such as a corn cup or a paper / resin container, and is distributed without being cured. It is manufactured in the store in a soft state and sold face to face. As shown in Table 1, “soft cream” is an ice cream containing 3% or more of milk solids and milk solids as described above. Is roughly divided into less than 3% ice confectionery. “Ice creams” are classified into ice cream standards, ice milk standards, and lacto ice standards based on the ice cream component standards specified by the Ordinance of Milk and other regulations. “Frozen desserts” are classified into frozen desserts containing fat and frozen desserts not containing fat.

As for the manufacturing method of the soft cream of the preceding clause, the following is mentioned using the liquid soft cream mix, for example.
The liquid soft cream mix manufactured by the manufacturing process described later at the factory is packed and delivered to each store. Then, in the store, the liquid soft cream mix is put into a frozen dessert manufacturing apparatus (freezer), and the soft cream mix and air are stirred and mixed at a predetermined ratio (represented as overrun = OR) at a predetermined temperature (for example, -4 to -7 ° C), air is embraced, and the creamed ice cream is taken out of the freezer according to the consumer's order and swirled from bottom to top in a container such as a corn cup Soft cream made in the store is sold face-to-face in a soft state without going through a high setting and curing process.

Here, “overrun” means the proportion of air contained in the soft cream and is calculated by the following equation.
O. R (%) = A / B × 100
A: Volume of air in soft cream (= volume of soft cream-volume of soft cream mix in soft cream)
B: The volume of the soft cream mix in the soft cream In addition, when actually measuring overrun, a fixed capacity container is prepared and calculated using the following formula.
O. R (%) = (C−D) / D × 100
C: Weight of soft cream mix filled in container D: Weight of soft cream of the same volume packed in the container

In the soft cream of the present invention, the overrun is preferably 30 to 80%, particularly preferably 40 to 50%.
Moreover, -5-7 degreeC is preferable and, as for the product temperature of the soft cream classified into the ice cream of this invention, -6 degreeC is especially preferable.
Further, the product temperature of the soft cream classified as ice confectionery in the present invention is preferably -4 to -10 ° C, particularly preferably -5 to -8 ° C.

<About plant-derived microfibrous cellulose>
The soft cream of the present invention sufficiently slows down the soft cream without adversely affecting the characteristics of the frozen confectionery such as viscosity, texture, and flavor, changes in physical properties due to heat, and long-term storage characteristics. Therefore, plant-derived microfibrous cellulose is included. Here, the “plant-derived microfibrous cellulose” is a microfibrous cellulose obtained by defibrating plant-derived cellulose and includes, for example, wood pulp-derived microfibrous cellulose. Moreover, the micro fibrous cellulose derived from wood pulp includes micro fibrous cellulose derived from never dry pulp described later and micro fibrous cellulose derived from dry pulp.
The soft cream of the present invention preferably contains at least one of a microfibrous cellulose derived from never dry pulp and a microfibrous cellulose derived from dry pulp, and both may be mixed and contained.

  Examples of production of microfibrous cellulose derived from never dry pulp will be described first. Deciduous trees (eg oak, shii, oak, hippopotamus, eucalyptus, acacia etc.), conifers (eg cypress, cedar, pine, radiata pine, caribia) The bark of the raw material wood such as pine is removed and processed into timber, the timber is crushed and processed into wood flour, and the wood flour is classified into a predetermined size (for example, 50 μm × 250 μm). Next, the classified wood powder is immersed in an organic solvent for degreasing, the degreased wooden powder is immersed in a sodium chlorite solution to remove lignin, and the wood powder after lignin removal is optionally treated with an aqueous alkaline solution (for example, water). A certain amount of hemicellulose is removed by dipping in a potassium oxide solution or sodium hydroxide solution), and the fiber-adjusted product after removing the hemicellulose is washed with water. The swollen fiber preparation after washing with water is never dry pulp. In the present invention, hemicellulose may be included in the never dry pulp at a predetermined content, which will be described in detail later. And a fine fibrous cellulose of a wet state can be obtained by defibrating a never dry pulp with a defibrating apparatus (for example, grinder). The said manufacturing method is well-known and is a useful method which can manufacture the microfibrous cellulose derived from a never dry pulp, for example, it describes in Unexamined-Japanese-Patent No. 2010-7010. The fine fibrous cellulose derived from never dry pulp may be used as an aqueous dispersion of fine fibrous cellulose obtained by dispersing it in water.

  The production example of the fine fibrous cellulose derived from dry pulp is the same as the production example of the fine fibrous cellulose derived from never dry pulp until the fiber adjusted product is obtained. Thereafter, the fiber adjusted product is dried and dried. Pulp is obtained, and dry fiber can be defibrated to obtain fine fibrous cellulose. In addition, you may use the microfibrous cellulose derived from dry pulp as a microfibrous cellulose aqueous dispersion obtained by dispersing it in water.

<Parameters of plant-derived microfibrous cellulose>
In the present invention, the microfibrous cellulose exhibits an effect by having any one of the parameters indicated by the following (1) and (2), but both (1) and (2) It is still preferred that the parameters are met.
(1) a specific surface area of 100 m ² / g or more, more preferably more than 150 meters ² / g, the range of 200~350m ² / g is particularly preferred.
(2) The water retention is preferably 300% or more, more preferably 5000% or more, and particularly preferably in the range of 8500 to 36000%.

<Parameters of fine fibrous cellulose aqueous dispersion>
In the present invention, the fine fibrous cellulose aqueous dispersion exhibits an effect by having any one of the following parameters (3) and (4), but (3) and (4 It is still preferred that both parameters are met.
(3) The sedimentation degree in an aqueous dispersion of fine fibrous cellulose having a content of 0.05% by weight is preferably 1000 ml / g or more, more preferably 1500 ml / g or more, and particularly preferably in the range of 1800 to 2000 ml / g.
(4) The light transmittance at a wavelength of 600 nm in a fine fibrous cellulose aqueous dispersion having a content of 0.02% by weight is preferably 30% or more, more preferably 50% or more, and particularly preferably in the range of 70 to 90%.

The parameters (1) and (2) are parameters of the plant-derived microfibrous cellulose itself, the parameters (3) and (4) are parameters of the microfibrillar cellulose aqueous dispersion, and these parameters ( 1) to (4) are important factors for delaying the melting of soft cream.
In addition, when the specific surface area is less than 100 m ² / g, the water retention is less than 300%, the sedimentation degree is less than 1000 ml / g, or the light transmittance is less than 30%, the satisfactory dissolution by the microfibrous cellulose is achieved. It becomes difficult to obtain the fall delay effect.

  In the present invention, the specific surface area is obtained by taking a sample of a microfibrous cellulose aqueous dispersion, substituting water in the sample with ethanol, substituting with tertiary butyl alcohol, and then freeze-drying the sample. It is the value which measured the specific surface area of the microfibrous cellulose based on BET method using BELSORP-miniII made from a company. In the measurement of the specific surface area, it can be confirmed that the specific surface area increases as the number of microfibrous cellulose per unit weight increases (the fiber diameter decreases).

In the present invention, the degree of water retention is determined by adding 50 g of a fine fibrous cellulose aqueous dispersion in which microfibrous cellulose is dispersed in water at a content of 0.5% by weight to a qualitative filter paper No. 1 manufactured by ADVANTEC Toyo Corporation. Place 101 in a metal cup filter, and dehydrate using a centrifuge at a centrifugal force of 1500 G, a centrifugation time of 15 minutes, and a room temperature of 25 ° C., and then measure the weight of the sample after dehydration. It is a value calculated by the following formula after drying and measuring the weight. Even in the measurement of the water retention, it can be confirmed that the water retention increases as the number of microfibrous cellulose per unit weight increases.
Water retention (%) = {(sample weight after dehydration−sample weight after drying) / sample weight after drying} × 100

In the present invention, the sedimentation degree is determined by placing 100 ml of a fine fibrous cellulose aqueous dispersion dispersed in water at a content of 0.05% by weight in a graduated cylinder and letting it stand for 1 hour. Is a value calculated by the following formula. Even in the measurement of the sedimentation degree, it can be confirmed that the sedimentation degree increases as the number of fibers per unit weight of the object to be measured increases.
Sedimentation degree (ml / g) = suspension volume (ml) / solid content (g)

  In the present invention, the light transmittance is as follows: a fine fibrous cellulose aqueous dispersion in which microfibrous cellulose is dispersed in water at a content of 0.02% by weight is placed in a standard glass cell, and light is transmitted at a wavelength of 600 nm using water as a blank. The rate is a value measured by a spectrophotometer. In the measurement of light transmittance, it can be confirmed that the light transmittance increases as the number of fine fibrous cellulose per unit weight increases.

  The fine fibrous cellulose having at least one of the parameters (1) and (2), or the fine fibrous cellulose in the fine fibrous cellulose aqueous dispersion having at least one of the parameters (3) and (4) Because it is an extremely fine long fiber and many fibers are contained per unit weight, it can form a complex intertwined three-dimensional network structure. The effect can be dramatically improved, and the properties other than the burn-out delay are not adversely affected.

When the content of the microfibrous cellulose in the soft cream is too small, the effect of delaying melt-down cannot be exhibited, and when it is excessive, the properties other than the delay of melt-down and the physical properties of the liquid soft cream mix are adversely affected. Therefore, the content of the microfibrous cellulose in the soft cream can sufficiently exhibit the effect of delaying the soft cream melt without adversely affecting the properties other than the soft cream melt delay and the physical properties of the liquid soft cream mix. Any amount is sufficient.
The content rate of the microfibrous cellulose in a specific soft cream is 0.01 to 1.0% by weight.

  In the soft cream of the present invention, the plant-derived microfibrous cellulose may be configured as in the following (I) or (II), or (I) and (II) may be combined. Thereby, it is possible to obtain a soft cream whose melt-off has been further delayed, and the effect of (II) is particularly remarkable.

(I) The α-cellulose content of the microfibrous cellulose is preferably 50% or more. The α-cellulose content may be 100%, but the production time of the microfibrous cellulose becomes long and the cost increases.
When microfibrous cellulose is obtained in the above production example, hemicellulose is removed so that the α-cellulose content is 50% or more. In this case, it is possible to adjust the α-cellulose content (hemicellulose content) of the microfibrous cellulose by adjusting the time during which the wood powder after lignin removal is immersed in the alkaline aqueous solution, the concentration of the alkaline aqueous solution, and the like. it can. The α-cellulose content of the microfibrous cellulose can be determined as a component that does not dissolve in a 17.5% by weight sodium hydroxide solution using a known method.

(II) microfibrillated cellulose -CH ₂ COO ^- may be chemically modified with a substituent group containing a. That is, the fibrillated cellulose may be subjected to carboxymethylation (hereinafter sometimes abbreviated as “CM conversion”). In this case, before the defibrating process in the process, CM may be used by a known method. Here, the degree of etherification (DS) can be, for example, 0.01 to 0.50. Incidentally, a known method, for example, -CH ₂ COO by analyzing the infrared absorption spectrum of the microfibrillated cellulose ^- it is possible to confirm a substituent containing a.
By appropriately increasing the degree of etherification, the effect of delaying the melt-down by the CM-treated microfibrous cellulose is improved. However, if the degree of etherification is increased too much, for example, if the degree of etherification exceeds 0.5, the amount of chemicals such as sodium monochloroacetate and sodium hydroxide will be increased to cause the reaction. The crystallinity is impaired. As a result, the solubility of the cellulose molecules is increased, and a sufficient network structure cannot be formed, so that the effect of delaying the melt-down of the soft cream cannot be obtained.

The soft cream of the present invention may contain 0.05 to 1.0% by weight of the fine fibrous cellulose that is not chemically modified with a substituent containing —CH ₂ COO ⁻ among the fine fibrous cellulose. Moreover, the soft cream of the present invention can contain 0.01 to 1.0% by weight of the fine fibrous cellulose chemically modified with a substituent containing —CH ₂ COO ⁻ among the fine fibrous cellulose. .

<About liquid soft cream mix>
In the present invention, the raw materials other than the microfibrous cellulose contained in the liquid soft cream mix are general raw materials used in conventional liquid soft cream mixes such as water, milk, dairy products, sweeteners, fats and oils, It is appropriately selected from stabilizers, emulsifiers, fragrances, salt, fruit juice, pulp and the like.

  Although it does not specifically limit as said milk, For example, milk, skim milk (skim milk), etc. are mentioned. Moreover, it is although it does not specifically limit as said dairy product, For example, skim milk powder, prepared milk powder, cream, condensed milk, fermented milk etc. are mentioned. Moreover, only 1 type may be used for milk and dairy products, and 2 or more types may be mixed and used for it.

  The sweetener is not particularly limited, and examples thereof include sugar (sucrose, sucrose), glucose (glucose), fructose (fructose), maltose (maltose), lactose (lactose), trehalose, starch syrup, and isomerized sugar. Saccharides; sugar alcohols such as sorbitol, xylitol, maltitol, erythritol, lactitol; non-sugar sweeteners such as aspartame, sucralose, acesulfame K, stevioside, thaumatin, glycyrrhizin, saccharin, dihydrochalcone; Moreover, only 1 type may be used for a sweetener, and 2 or more types may be mixed and used for it.

  The fats and oils are used as a skeletal component of soft cream. Examples of the fats and oils include, but are not limited to, vegetable oils and fats such as palm, palm, palm kernel, soybean, and rapeseed; animal fats and oils such as lard, head, and fish oil. Of course, milk fat such as butter and cream can also be used. Moreover, only 1 type may be used for fats and oils, and 2 or more types may be mixed and used for it.

  The stabilizer moderately increases the viscosity of the liquid soft cream mix and prevents the fats and oils in the liquid soft cream mix from being separated during the manufacturing process and storage distribution. The stabilizer is also used for adjusting the size of ice crystals of the soft cream and improving the texture of the soft cream. Examples of the stabilizer include, but are not limited to, plant-derived stabilizers such as carrageenan, guar gum, locust bean gum, microcrystalline cellulose, pectin, starch, and arabic gum; animal-derived stabilizers such as gelatin, casein, and casein Na; Synthetic stabilizers such as carboxymethylcellulose (CMC) and methylcellulose; Moreover, only 1 type may be used for a stabilizer and 2 or more types may be mixed and used for it.

  The emulsifier has a function of dispersing fat. If the fat is not sufficiently dispersed, it is difficult to satisfactorily perform the sterilization process and the homogenization process. Emulsifiers also affect overrun, dryness, texture, and the like. Although it does not specifically limit as an emulsifier, For example, glycerol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester etc. are mentioned. Moreover, only one type of emulsifier may be used, or two or more types may be mixed and used.

  The perfume (flavor) may be anything that gives the desired fragrance to the frozen dessert, for example, vanilla, chocolate, coffee, strawberry, apple, orange, grape, cinnamon, sweet melon, banana, peach, mango, mint, Lemon etc. are mentioned. Moreover, a fragrance | flavor may use only 1 type and may mix and use 2 or more types.

<Manufacture of liquid soft cream mix>
In this invention, a liquid soft cream mix is manufactured through a preparation process, a sterilization process, a homogenization process, a cooling process, and a filling process. In addition, manufacture of a soft cream mix is not limited to this process order, For example, you may manufacture a liquid soft cream mix in order of a preparation process, a homogenization process, a sterilization process, a cooling process, and a filling process.

<Formulation process>
In the blending process, water, milk, dairy products, sweeteners, fats and oils, stabilizers, emulsifiers, fragrances, and other raw materials are introduced into the tank mixer of the blending device and mixed uniformly with stirring. By doing this, a precursor mixture of the mix before heat sterilization called “premix” is prepared. There is no particular limitation on the solid content of the fine fibrous cellulose aqueous dispersion, that is, the content of the fine fibrous cellulose in the fine fibrous cellulose aqueous dispersion. In the blending step, the input amounts of the other raw materials are calculated in advance in consideration of the input amount of the fine fibrous cellulose aqueous dispersion, the solid content, and the water amount. In the blending step, preheating may be performed for uniform dissolution and mixing of the raw materials. Although the temperature of preheating is not specifically limited, For example, 50-80 degreeC is suitable.

<Sterilization process>
In the sterilization step (heating step), known continuous heating methods such as UHT sterilization and HTST sterilization can be employed. In addition, the sterilization method is not limited to these methods, For example, a batch type or a continuous indirect heating method can also be employ | adopted.

<Homogenization process>
In the homogenization step, the premix prepared in the blending step is transferred to a homogenizer, and milk fat and fats and oils in the premix are pulverized and homogenized by the homogenizer. Among soft ice creams, some liquid soft cream mixes that do not contain fats and oils are completely dispersed and dissolved in the preparation process. In the case of such a liquid soft cream mix, it is possible to omit the homogenization step. A conventionally known homogenizer, homomixer, colloid mill, or the like can be used as the homogenizer.

<Cooling process>
In the cooling step, the liquid soft cream mix after being sterilized by heating is rapidly cooled. If the high-temperature liquid soft cream mix after the sterilization process is allowed to stand, the liquid soft cream mix may be altered and / or emulsified. Therefore, by rapidly cooling the liquid soft cream mix after the sterilization step, alteration of the liquid soft cream mix and emulsion destruction are avoided.

<Filling process>
The liquid soft cream mix that has been cooled is filled into a desired container in a desired amount using a filling machine. As the filling container, a conventionally known packaging container suitable for the purpose may be used. Examples include, but are not limited to, a Tetra Pak container using processed paper, a Gobel top container, a pillow container made of plastic, and a back-in-box (BIB) inner bag. The filling machine can use a known apparatus adapted to each. Filling may or may not be aseptic. If filled under aseptic conditions, it can be distributed and stored for a long time at room temperature. As an example of a filling machine under aseptic conditions, an aseptic filling machine manufactured by Tetra Pak is known, but is not limited thereto.

<Packaging process>
The container-filled liquid soft cream mix may be further packaged, and examples include, but are not limited to, cardboard box packing.

<Distribution>
The liquid soft cream mix packed in a cardboard box or the like is stored and distributed at room temperature or refrigerated conditions and delivered to each store.

<Manufacture and sale of soft ice cream using liquid soft ice cream mix>
As for the manufacturing method of the soft cream using the liquid soft cream mix delivered to each store, the following is mentioned, for example.
The liquid soft cream mix produced at the factory is packed and delivered to each store. And in the store, the liquid soft cream mix is put into the frozen dessert manufacturing apparatus, and the soft cream mix and air are stirred and mixed at a predetermined ratio to cool to a predetermined temperature of −4 ° C. to −10 ° C. By removing the ice cream in cream form from the freezer according to the consumer's order and placing it in a spiral shape on a container such as a corn cup, it does not go through the curing process and is not distributed. Soft ice cream is sold face-to-face in a soft state manufactured in the store.

  Examples of the present invention will be described below, but the present invention is not limited thereto.

Example 1
In Example 1, the melt-off of soft ice cream of the lacto ice standard was examined.

(Preparation of lacto ice standard soft cream mix base)
A sugar cream, dairy product, fats and oils, emulsifier, stabilizer, water, etc. were used as raw materials, and a soft ice cream mix base of lacto ice standard was prepared at the raw material ratios shown in Table 2. As sugars, sugar and starch syrup are used, skim milk powder is used as dairy products, palm oil is used as fats and oils, cellulose, casein Na, thickening polysaccharides are used as stabilizers, and others. As such, vanilla fragrance, carotene pigment and the like were used.

<Example 1A>
Using a serisch (registered trademark) FD-100G manufactured by Daicel Finechem Co., Ltd., which is commercially available as a microfibrous cellulose aqueous dispersion of Example 1A, a lacto ice standard soft ice cream of Example 1A was prepared as described below. Manufactured.
It was 10 weight% when solid content rate (microfibrous cellulose content rate) of serisch FD-100G was measured. Moreover, when the specific surface area of the microfibrous cellulose of serisch FD-100G was measured, it was 101 m < ² > / g, and when the water retention was measured, it was 367%. Moreover, when the solid content rate of serisch FD-100G was adjusted to 0.5% by weight and the viscosity of the fine fibrous cellulose aqueous dispersion at a temperature of 5.2 ° C. was measured, it was 170 cP and the solid content rate was 0. When the sedimentation degree was measured by adjusting to 0.05% by weight, it was 1360 ml / g, and when the solid content rate was adjusted to 0.02% by weight and the light transmittance at a wavelength of 600 nm was measured, it was 36.4%. . These measurement results are shown in Table 3. Table 3 also shows the parameters of the microfibrous cellulose in Examples 1B, 1C, and 1D described later.

  The Serish FD-100G was mixed with the Lactice standard soft cream mix base so that the solid content of the microfibrous cellulose was 0.1% by weight, and the Lactice standard soft cream mix of Example 1A was mixed. The raw material ratios are shown in Table 4. In Table 4, the raw material ratios of the soft ice cream mixes of the lacto ice standards of Examples 1B, 1C, 1D and Comparative Example 1 described later are also described.

  Next, 1.7 L of the soft cream mix of Example 1A was introduced into a frozen dessert manufacturing apparatus (freezer NA6462WE manufactured by Nissei Co., Ltd.), 1 hour after the start of freezing, 42% overrun and product temperature -5.1 ° C. The soft ice cream of Example 1A was extracted by taking out about 110 g (about 140 ml) of the soft ice cream and placing it on a corn cup (No. 15 corn manufactured by Nissei Co., Ltd.) in a swirl step by step. Manufactured. In the present specification, the “product temperature” means the temperature of the soft cream immediately after taking out the product from the freezer [when serving].

As shown in FIG. 1, immediately after the production, the soft ice cream of Example 1A was placed in an incubator maintained at 35 ° C., and supported with the cone cup upright in a cup holder on a plate in the incubator. The door was closed so that air did not flow in, and the appearance of the soft cream of Example 1A was observed. At this time, the time from when the soft cream of Example 1A was put into the incubator until the soft cream on the corn cup melted onto the plate was measured.
In addition, the soft cream of Example 1A was sampled and examined for quality such as texture, mouthfeel, and flavor. The results are shown in Table 5. In Table 5, the melt-off time, quality, and melt-out extension ratio of the soft ice cream of Examples 1B, 1C, 1D and Comparative Example 1 described later were also described.

<Example 1B>
Using cypress wood flour as a raw material, a fine fibrous cellulose aqueous dispersion derived from never dry pulp was produced through the steps of degreasing, lignin removal, hemicellulose removal and defibration as follows.

[Degreasing process]
Place the cypress wood powder in a cylindrical filter paper, place it in a Soxhlet extractor flask containing toluene / ethanol mixture (toluene: ethanol = 2: 1), and boil it for 6 hours to extract the fat from the cypress wood powder. separated. Thereafter, the degreased product was dried to obtain a degreased wood powder.

[Lignin removal step]
In a beaker containing 600 ml of distilled water, 4 g of sodium chlorite and 0.8 g of acetic acid, 10 g of degreased wood flour was charged and bathed at 70-80 ° C. for 1 hour with occasional stirring. Thereafter, 4 g of sodium chlorite and 0.8 g of acetic acid were added without cooling and repeated treatment was performed 5 times. Thereafter, the obtained lignin-removed pulp was collected by suction filtration, and washing with pure water was repeated until the filtrate became colorless and transparent.

[Hemicellulose removal step]
In a beaker, 300 ml of a mixture of 10 g of lignin-removed pulp (in terms of solid content) and 5% by weight aqueous sodium hydroxide solution was prepared, and then bathed at 90 ° C. for 2 hours. Thereafter, the obtained hemicellulose-removed pulp is recovered by suction filtration, and washing with pure water is repeated until it can be confirmed that the pH of the filtrate is neutral, whereby never dry pulp (hereinafter may be abbreviated as ND pulp). Got).

[Defibration process]
The fine dry cellulose aqueous dispersion was obtained by defibrating the never dry pulp under the following conditions.
<Disentanglement conditions>
Defibration equipment used: Stone mill type grinder manufactured by Masuko Sangyo Co., Ltd. (Serendipeater model MKCA6-3) and grinding wheel (model MKG-C)
Wheel rotation speed: 1500rpm
Others: From the state in which the grindstone rubs, 620 μm was further pressed and defibrated.

It was 0.73 weight% when the solid content rate (microfibrous cellulose content rate) of the obtained microfibrous cellulose aqueous dispersion was measured. Further, the specific surface area of the fine fibrous cellulose in the fine fibrous cellulose aqueous dispersion was measured and found to be 232 m ² / g, and the water retention was measured to be 12057%. Moreover, when the solid content rate of the obtained fine fibrous cellulose aqueous dispersion was adjusted to 0.5% by weight and the viscosity at a temperature of 6.0 ° C. was measured, it was 3140 cP, and the solid content rate was 0.05. When the sedimentation degree was measured by adjusting to wt%, it was 2000 ml / g, and when the solid content rate was adjusted to 0.02 wt% and the light transmittance at a wavelength of 600 nm was measured, it was 80.8%.

A lactose ice standard soft cream mix of Example 1B was prepared in the same manner as Example 1A, except that the microfibrous cellulose aqueous dispersion of Example 1B was used as the microfibrous cellulose aqueous dispersion. Soft cream (overrun 40%, product temperature -5.3 ° C.).
Then, in the same manner as in Example 1A, the melt-off time of the soft cream of Example 1B was measured, and the soft cream of Example 1B was tasted to examine the quality such as texture, flavor, and mouthfeel.

<Example 1C>
After obtaining a never dry pulp in the same manner as in Example 1B, 5.8 parts by weight of sodium monochloroacetate and 67.5 parts by weight of pure water were mixed in order to carry out a carboxymethylation (CM) treatment. 16.7 parts by weight of never dry pulp (solid content: 11.9%) was added while stirring the aqueous solution, and stirred at room temperature for 30 minutes. Further, while continuing to stir, 10 parts by weight of 30% aqueous sodium hydroxide solution was added and stirred at room temperature for 30 minutes. Thereafter, the mixture was heated at 70 ° C. for 1 hour, cooled to 30 ° C., and neutralized with acetic acid to pH 7.0 to 7.5 (at this point, stirring was completed). Thereafter, the CMized pulp was collected by suction filtration, and washing with pure water was repeated.
The resulting CMized pulp was defibrated in the same manner as in Example 1B to obtain a fine fibrous cellulose aqueous dispersion of Example 1C.

It was 0.82 weight% when the solid content rate (microfibrous cellulose content rate) of the obtained microfibrous cellulose aqueous dispersion was measured.
Further, the specific surface area of the obtained fine fibrous cellulose was measured to be 267 m ² / g, the water retention was measured to be 14209%, and the etherification degree was measured to be 0.06.
Moreover, when the solid content rate of the obtained fine fibrous cellulose aqueous dispersion was adjusted to 0.5% by weight and the viscosity at a temperature of 5.5 ° C. was measured, it was 2170 cP, and the solid content rate was 0.05. It was 2000 ml / g when the sedimentation degree was measured by adjusting to wt%, and it was 85.8% when the light transmittance at a wavelength of 600 nm was measured by adjusting the solid content rate to 0.02 wt%.

A lactose ice standard soft cream mix of Example 1C was prepared in the same manner as Example 1A, except that the microfibrous cellulose aqueous dispersion of Example 1C was used as the microfibrillar cellulose aqueous dispersion, and the lacto ice standard was used. Soft cream (overrun 41%, product temperature -5.3 ° C.).
Then, in the same manner as in Example 1A, the melt-off time of the soft cream of Example 1C was measured, and the soft cream of Example 1C was sampled to examine the quality such as texture, flavor, and mouthfeel.

<Example 1D>
Using the fibrillated cellulose derived from the dry pulp of Example 1D produced as follows, a lacto ice cream soft ice cream of Example 1D was produced and tested.

  After obtaining a never dry pulp in the same manner as in Example 1B, 5.8 parts by weight of sodium monochloroacetate and 67.5 parts by weight of pure water were mixed in order to carry out a carboxymethylation (CM) treatment. Then, 12.2 parts by weight of never dry pulp (solid content 16.4%) was added while stirring the aqueous solution, and stirred at room temperature for 30 minutes.

Further, 10 parts by weight of 30% aqueous sodium hydroxide solution was added while stirring the resulting mixture, and the mixture was stirred at room temperature for 30 minutes. Thereafter, the mixture was heated at 70 ° C. for 1 hour with stirring, then cooled to 30 ° C., neutralized to pH 7.0 to 7.5 with acetic acid, and stirring was stopped. Thereafter, the obtained mixture was subjected to suction filtration to collect CM-treated pulp, and washing with pure water was repeated. Subsequently, the obtained CM-treated pulp was heated in an oven at 100 ° C. and dried until there was no change in weight. Thereby, the obtained CM-ized dry pulp was defibrated in the same manner as in Example 1B to obtain a fine fibrous cellulose aqueous dispersion of Example 1D. It was 0.92 weight% when the solid content rate (microfibrous cellulose content rate) of the obtained microfibrous cellulose aqueous dispersion was measured.
The specific surface area of the obtained microfibrous cellulose was measured to be 240 m ² / g, the water retention was measured to be 15605%, and the degree of etherification was measured to be 0.04.
Moreover, when the solid content rate of the obtained fine fibrous cellulose aqueous dispersion was adjusted to 0.5% by weight and the viscosity at a temperature of 5.0 ° C. was measured, it was 870 cP, and the solid content rate was 0.05. When the sedimentation degree was measured by adjusting to wt%, it was 2000 ml / g, and when the solid content rate was adjusted to 0.02 wt% and the light transmittance at a wavelength of 600 nm was measured, it was 69.6%.

A lactose ice standard soft cream mix of Example 1D was prepared in the same manner as Example 1A, except that the microfibrous cellulose aqueous dispersion of Example 1D was used as the microfibrous cellulose aqueous dispersion, and the lacto ice standard was used. Soft cream (overrun 46%, product temperature −5.8 ° C., microfibrous cellulose content 0.1% by weight).
And like Example 1A, while measuring the melt-down time of the soft cream of Example 1D, the soft cream of Example 1D was tasted, quality, such as texture, flavor, and mouthfeel, was investigated, and those results were represented. This is shown in FIG.

(Comparative Example 1)
Using only the lacto ice standard soft cream mix base shown in Table 2 without adding microfibrous cellulose, as in Example 1A, the lacto ice standard soft cream of Comparative Example 1 (overrun 48%, product) Temperature-5.4 ° C). And like Example 1, the softening time of the soft cream of the comparative example 1 is measured, the soft cream of the comparative example 1 is tasted, quality, such as a texture, a flavor, and a mouthfeel, is investigated, and data is written together in Table 5. did.

The comparison of the burn-out extension time was described by the difference and ratio of the burn-out time (average) of Comparative Example 1 and Examples 1A to 1D.
The evaluation of the burn-out time is that the difference in burn-out time (average) between Comparative Example 1 and Examples 1A to 1D is 30 seconds to 1 minute: △ (effective), 1 minute to 2 minutes: ○ (very effective) 2 minutes or more: Evaluated as と し て (with remarkable effect).
The evaluation in the following examples is also performed based on the above definition.

As shown in Table 5, the melt-out extension time of the soft ice creams of Examples 1A to 1D in Examples 1A to 1D relative to Comparative Example 1 was observed to be 1.4 or more in all cases.
In soft ice cream, an extension of 1.4 times or more of the melting time is very significant for consumers who eat soft ice cream when the outside temperature is high, especially for infants and the elderly who tend to have long eating times. That is. From this result, plant-derived microfibrous cellulose is useful as a component that delays the start of melting of lacto ice standard soft cream without impairing the texture, mouthfeel and flavor, and a remarkable melting delay effect was obtained. I was able to confirm. In addition, from comparison between Example 1A and Example 1B, it is confirmed that the larger the above-mentioned parameter values (specific surface area, water retention, sedimentation, light transmittance) can further improve the effect of softening the soft ice cream. did it.
Furthermore, it was confirmed from the comparison between Example 1B and Example 1C that the effect of delaying the melting of the soft cream can be further improved by subjecting the fine fibrous cellulose to a CM treatment. Similarly, it was confirmed from the results of Example 1D that an effective effect can be obtained even with microfibrous cellulose derived from dry pulp. Moreover, it has confirmed from the comparison of Example 1C and 1D that the direction which uses never dry pulp as a raw material can obtain the more effective melt-off delay effect of a soft cream.

<Example 1E>
In Example 1E, the melt-down of the soft ice cream of the lacto ice standard by the content of serisch FD-100G as microfibrous cellulose was investigated.
In accordance with Example 1A, three types of lacto ice cream mixes having different serisch FD-100G contents were prepared to produce lacto ice creams of Examples 1E1 to 1E3. Regarding the content (solid content) of serisch FD-100G, Example 1E1 was 0.07% by weight, Example 1E2 was 0.1% by weight, and Example 1E3 was 0.2% by weight.
And like Example 1A, while measuring the melt-down time of the soft creams of Examples 1E1 to 1E3, the soft creams of Examples 1E1 to 1E3 were tasted and the quality such as texture, flavor and mouthfeel was examined.
Table 6 describes the raw material ratios of the lacto ice standard soft ice cream mixes of Examples 1E1 to 1E3, and Table 7 shows the product temperature, overrun, texture, mouthfeel, and quality of the lacto ice standard soft ice creams of Examples 1E1 to 1E3. , And the melting time and the like are shown. In Table 7, the data of Comparative Example 1 are also shown for comparison.

  From the results of Examples 1E1 to 1E3, it was confirmed that in the case of lacto ice standard soft cream containing serisch, addition of 0.07% by weight or more provides an effective softening delay effect of soft cream. Optimally, addition of 0.1% by weight of microfibrous cellulose is desirable.

<Example 1F>
In Example 1F, the melt-down of the soft ice cream of the lacto ice standard due to the content of the microfibrous cellulose derived from never dry pulp without CM conversion treatment was examined.

According to Example 1B, a microfibrillar cellulose aqueous dispersion containing microfibrillar cellulose derived from never dry pulp that was not CM-treated was prepared.
The solid content rate of the obtained fine fibrous cellulose aqueous dispersion of Example 1F was measured and found to be 0.73% by weight.
When the specific surface area of the microfibrous cellulose of Example 1F was measured, it was 260 m ² / g, and when the water retention was measured, it was 5338%.
Moreover, when the solid content rate of the fine fibrous cellulose aqueous dispersion of Example 1F was adjusted to 0.5% by weight and the viscosity at a temperature of 5.0 ° C. was measured, it was 1330 cP, and the solid content rate was 0.00. When the sedimentation degree was measured by adjusting to 05% by weight, it was 2000 ml / g. When the solid content was adjusted to 0.02% by weight and the light transmittance at a wavelength of 600 nm was measured, it was 66.6%.
These results are shown in Table 8.

[Examples 1F1 to 1F4]
As in Example 1E, 0.05% by weight (Example 1F1), 0.07% by weight (Example 1F2), and 0.1% by weight of microfibrous cellulose derived from never dry pulp that has not been converted to CM. (Example 1F3) and 0.2% by weight (Example 1F4) containing lacto ice standard soft creams were manufactured, and the melting start time of each soft cream was measured. In addition, the soft creams of Examples 1F1 to 1F4 were sampled and their texture, mouthfeel, and flavor were examined.
Table 9 shows the raw material ratio of the soft ice cream mix of Examples 1F1 to 1F4, and Table 10 shows the product temperature, overrun, texture, mouthfeel, and taste of the soft ice cream of Examples 1F1 to 1F4. , And the melting time and the like are shown.

  From the results of Examples 1F1 to 1F4, in the case of lacto ice standard soft cream containing microfibrous cellulose derived from never dry pulp that has not been converted to CM, the content of microfibrous cellulose is 0.05% by weight or more. As a result, an effective softening delay effect of soft cream was recognized. In addition, although the melt-off delay effect is improved by increasing the addition amount of microfibrous cellulose, it is not suitable for practical use because the viscosity of the soft cream mix base becomes too high when the addition amount exceeds 1.0% by weight. confirmed. In practical use, the addition of about 0.2% by weight is optimal due to the thickening of the soft cream mix base and cost constraints.

<Example 1G>
According to Example 1C, a microfibrous cellulose aqueous dispersion containing a microfibrous cellulose derived from CM-treated never dry pulp (degree of etherification: 0.04) was prepared.
It was 1.12 weight% when the solid content rate of the obtained fine fibrous cellulose aqueous dispersion was measured. It was 263 m < ² > / g when the specific surface area of the obtained fine fibrous cellulose was measured, and it was 12247% when the water retention was measured.
Moreover, when the solid content rate of the obtained fine fibrous cellulose aqueous dispersion was adjusted to 0.5% by weight and the viscosity at a temperature of 5.1 ° C. was measured, it was 970 cP, and the solid content rate was 0.05. It was 2000 ml / g when the sedimentation degree was measured by adjusting to wt%, and the light transmittance at a wavelength of 600 nm was measured by adjusting the solid content rate to 0.02 wt% and found to be 89.0%.
These results are shown in Table 11.

Similar to Example 1C, 0.01% by weight (Example 1G1) and 0.05% by weight (Example 1G2) of microfibrous cellulose (degree of etherification: 0.04) derived from CM-treated never dry pulp ), 0.07% by weight (Example 1G3), 0.1% by weight (Example 1G4) and 0.2% by weight (Example 1G5). The melting start time was measured. In addition, the soft creams of Examples 1G1 to 1G5 were sampled and their texture, mouthfeel, and flavor were examined.
Table 12 shows the raw material ratios of the lactice ice standard soft ice cream mixes of Examples 1G1 to 1G5, and Table 13 shows the product temperature, overrun, texture, mouthfeel, and quality of the lacto ice standard soft ice creams of Examples 1G1 to 1G5. , And the melting time and the like are shown.

  From the results of Examples 1G1 to 1G5, in the case of a lacto ice standard soft cream containing microfibrous cellulose derived from never dry pulp that has been subjected to CM conversion treatment with a degree of etherification of 0.04, the content of microfibrous cellulose is 0.01. An effective soft cream melt-off delay effect was observed at weight% or more. In addition, by increasing the amount of addition of microfibrous cellulose, the effect of delaying dissolution is improved, but when the amount added exceeds 1.0% by weight, the viscosity of the soft cream mix base becomes too high, and the cream of soft cream is manufactured. It was confirmed that the workability of this was not suitable for practical use. In practical use, the addition of about 0.1 to 0.2% by weight is optimal due to the thickening of the soft cream mix base and cost constraints.

<Example 1H>
A test ice cream of Example 1H1 to 1H6 containing 0.1% by weight of microfibrous cellulose derived from a CM-treated never-dried pulp having different degrees of etherification was produced as follows.
Table 14 shows the physical properties of each microfibrous cellulose used, Table 15 shows the raw material ratios of the soft ice cream mixes of Examples 1H1 to 1H6 and Table 16 shows the lactices of Examples 1H1 to 1H6. The product temperature, overrun, texture, mouthfeel, quality of flavor, and melting time of the standard soft cream were shown.
In Table 16, for comparison, the data of Comparative Example 1 not containing microfibrous cellulose are also shown.

[Example 1H1]
The fibril methylcellulose (CM) -treated microfibrous cellulose derived from never dry pulp used in Example 1H1 was produced as follows.
After obtaining a never dry pulp in the same manner as in Example 1B, in order to perform the CM conversion treatment, 1.9 parts by weight of sodium monochloroacetate and 82.6 parts by weight of pure water were mixed to prepare an aqueous solution. While stirring, 12.2 parts by weight of never dry pulp (solid content 16.4%) was added and stirred at room temperature for 30 minutes. Further, while continuing to stir, 3.3 parts by weight of 30% aqueous sodium hydroxide solution was added and stirred for 30 minutes at room temperature. Thereafter, the mixture was heated at 70 ° C. for 1 hour, cooled to 30 ° C., and neutralized with acetic acid to pH 7.0 to 7.5 (at this point, stirring was completed). Thereafter, the CMized pulp was collected by suction filtration, and washing with pure water was repeated. The obtained CM-treated pulp was subjected to a defibrating treatment in the same manner as in Example 1B to obtain a CM-treated microfibrous cellulose aqueous dispersion derived from never dry pulp of Example 1H1.
It was 0.77 weight% when the solid content rate of the obtained microfibrous cellulose aqueous dispersion by which CM conversion treatment derived from the never dry pulp of Example 1H1 was measured.
The degree of etherification of the CM-treated microfibrous cellulose derived from the never dry pulp of Example 1H1 thus obtained was 0.02.
The specific surface area of the microfibrous cellulose treated with CM in Example 1H1 was measured to be 288 m ² / g, and the water retention was measured to be 11612%.

  Also, the viscosity at a temperature of 5.2 ° C. was measured by adjusting the solid content of the aqueous dispersion of microfibrillar cellulose containing the microfibrous cellulose treated with CM in Example 1H1 to 0.5% by weight. However, it was 1020 cP, the solid content was adjusted to 0.05% by weight, and the sedimentation degree was measured to be 2000 ml / g. The solid content was adjusted to 0.02% by weight and the light transmittance at a wavelength of 600 nm was adjusted. It was 67.9% when measured. These parameters of the CM-treated microfibrous cellulose in Example 1H1 are shown in Table 14.

Example 1H1 was commercialized to the soft ice cream mix base of Lactice standard shown in Table 2 so that the content of the commercialized microfibrous cellulose derived from never dry pulp was 0.1% by weight. The microfibrous cellulose was mixed to prepare a lacto ice standard soft cream mix of Example 1H1, and a lacto ice standard soft ice cream of Example 1H1 was produced in the same manner as Example 1A. The overrun of the obtained soft cream was 43%, and the product temperature was -5.4 ° C. In addition, the raw material ratio of the soft ice cream mix of the Example 1H1 lacto ice standard is shown in Table 15.
And similarly to Example 1A, the melt-off time of the soft cream of Example 1H1 was measured. In addition, the soft cream of Example 1H1 was tasted and the texture, mouthfeel, and flavor were examined, and the results are shown in Table 16.

[Example 1H2]
The CM-treated microfibrous cellulose derived from never dry pulp used in Example 1H2 was produced as follows.
After obtaining a never dry pulp in the same manner as in Example 1B, in order to perform the CM conversion treatment, 3.9 parts by weight of sodium monochloroacetate and 77.2 parts by weight of pure water were mixed to prepare an aqueous solution. While stirring, 12.2 parts by weight of never dry pulp (solid content 16.4%) was added and stirred at room temperature for 30 minutes. Further, while continuing to stir, 6.7 parts by weight of 30% aqueous sodium hydroxide solution was added and stirred for 30 minutes at room temperature. Thereafter, the mixture was heated at 70 ° C. for 1 hour, cooled to 30 ° C., and neutralized with acetic acid to pH 7.0 to 7.5 (at this point, stirring was completed). Thereafter, the CMized pulp was collected by suction filtration, and washing with pure water was repeated. The obtained CM-treated pulp was subjected to a defibrating treatment in the same manner as in Example 1B to obtain a fibril-methylated (CM) -treated microfibrous cellulose aqueous dispersion derived from the never dry pulp of Example 1H2.
It was 0.78 weight% when the solid content rate of the obtained microfibrous cellulose aqueous dispersion by CM conversion derived from the never dry pulp of Example 1H2 was measured.
The degree of etherification of the fibril-methylated (CM) -treated microfibrous cellulose derived from the never dry pulp of Example 1H2 thus obtained was 0.04.
The specific surface area of the microfibrous cellulose treated with CM in Example 1H2 was measured to be 300 m ² / g, and the water retention was measured to be 14032%.

Also, the viscosity at a temperature of 5.7 ° C. was measured by adjusting the solid content of the aqueous dispersion of microfibrillar cellulose containing the microfibrillated cellulose of Example 1H2 to 0.5 wt%. However, it was 1930 cP, the solid content rate was adjusted to 0.05% by weight, and the sedimentation degree was measured to be 2000 ml / g. The solid content rate was adjusted to 0.02% by weight and the light transmittance at a wavelength of 600 nm was adjusted. It was 79.9% when measured. These parameters of the CM-treated microfibrous cellulose in Example 1H2 are shown in Table 14.
The CM of Example 1H2 was processed into the soft ice cream mix base of the lacto ice standard shown in Table 2 so that the content of the CM-treated microfibrous cellulose derived from never dry pulp was 0.1% by weight. The microfibrous cellulose was mixed to prepare a lacto ice standard soft cream mix of Example 1H2, and a lacto ice standard soft cream of Example 1H2 was produced in the same manner as Example 1A. The overrun of the obtained soft cream was 42%, and the product temperature was -5.5 ° C. In addition, Table 15 shows the raw material ratio of the soft ice cream mix of Example 1H2 of the lactice standard.
And similarly to Example 1A, the melt-off time of the soft cream of Example 1H2 was measured. In addition, the soft cream of Example 1H2 was tasted and the texture, mouthfeel, and flavor were examined, and the results are shown in Table 16.

[Example 1H3]
The CM-treated microfibrous cellulose derived from never dry pulp used in Example 1C (degree of etherification: 0.06) was used as the CM-treated microfibrous cellulose derived from the never dry pulp of Example 1H3. It was.
The CM of Example 1C was processed into the soft ice cream mix base of Lactice standard shown in Table 2 so that the content of the CM-treated microfibrous cellulose derived from never dry pulp was 0.1% by weight. The microfibrous cellulose was mixed to prepare a lacto ice standard soft cream mix of Example 1H3, and a lacto ice standard soft cream of Example 1H3 was produced in the same manner as Example 1A. The overrun of the obtained soft cream was 41%, and the product temperature was -5.3 ° C. In addition, Table 15 shows the raw material ratio of the soft ice cream mix of Example 1H3 based on the lacto ice standard.
And similarly to Example 1A, the melt-off time of the soft cream of Example 1H3 was measured. In addition, the soft cream of Example 1H3 was tasted and examined for texture, mouthfeel, and flavor. The results are shown in Table 16.

[Example 1H4]
The CM-treated microfibrous cellulose derived from never dry pulp used in Example 1H4 was produced as follows.
After obtaining a never dry pulp in the same manner as in Example 1B, in order to perform the CM conversion treatment, 9.7 parts by weight of sodium monochloroacetate and 61.4 parts by weight of pure water were mixed to prepare an aqueous solution. While stirring, 12.2 parts by weight of never dry pulp (solid content 16.4%) was added and stirred at room temperature for 30 minutes. Further, while continuing to stir, 16.7 parts by weight of 30% aqueous sodium hydroxide solution was added and stirred for 30 minutes at room temperature. Thereafter, the mixture was heated at 70 ° C. for 1 hour, cooled to 30 ° C., and neutralized with acetic acid to pH 7.0 to 7.5 (at this point, stirring was completed). Thereafter, the CMized pulp was collected by suction filtration, and washing with pure water was repeated. The obtained CM-treated pulp was subjected to a defibrating treatment in the same manner as in Example 1B to obtain a fibril-methylated (CM) -treated microfibrous cellulose aqueous dispersion derived from the never dry pulp of Example 1H4.
The solid content of the obtained microfibrous cellulose aqueous dispersion treated with CM derived from the dry dry pulp of Example 1H4 was measured and found to be 1.13% by weight.
The degree of etherification of the CM fiber-treated microfibrous cellulose derived from the never dry pulp of Example 1H4 thus obtained was 0.10.
Example 1 The specific surface area of the microfibrous cellulose treated with CM in H4 was measured to be 273 m ² / g, and the water retention was measured to be 17486%.

Also, the viscosity at a temperature of 4.8 ° C. was measured by adjusting the solid content rate of the aqueous dispersion of microfibrillar cellulose containing the microfibrillated cellulose of Example 1H4 to 0.5 wt%. However, it was 1950 cP, the solid content rate was adjusted to 0.05% by weight, and the sedimentation degree was measured to be 2000 ml / g. The solid content rate was adjusted to 0.02% by weight, and the light transmittance at a wavelength of 600 nm was adjusted. It was 78.0% when measured. These parameters of the CM-treated microfibrous cellulose in Example 1H4 are shown in Table 14.
The CM of Example 1H4 was processed into the soft ice cream mix base of Lactice standard shown in Table 2 so that the content of the CM-treated microfibrous cellulose derived from never dry pulp was 0.1% by weight. The microfibrous cellulose was mixed to prepare a lacto ice standard soft cream mix of Example 1H4, and a lacto ice standard soft cream of Example 1H4 was produced in the same manner as Example 1A. The overrun of the obtained soft cream was 40%, and the product temperature was -5.2 ° C. In addition, the raw material ratio of the soft ice cream mix of the Example 1H4 lacto ice standard is shown in Table 15.
And similarly to Example 1A, the melt-off time of the soft cream of Example 1H4 was measured. In addition, the soft cream of Example 1H4 was tasted and examined for texture, mouthfeel, and flavor. The results are shown in Table 16.

[Example 1H5]
The CM-treated microfibrous cellulose derived from never dry pulp used in Example 1H5 was produced as follows.
After obtaining a never dry pulp in the same manner as in Example 1B, in order to perform the CM conversion treatment, 11.7 parts by weight of sodium monochloroacetate and 56.1 parts by weight of pure water were mixed to prepare an aqueous solution. While stirring, 12.2 parts by weight of never dry pulp (solid content 16.4%) was added and stirred at room temperature for 30 minutes. Further, while continuing to stir, 20.0 parts by weight of 30% aqueous sodium hydroxide solution was added and stirred for 30 minutes at room temperature. Thereafter, the mixture was heated at 70 ° C. for 1 hour, cooled to 30 ° C., and neutralized with acetic acid to pH 7.0 to 7.5 (at this point, stirring was completed). Thereafter, the CMized pulp was collected by suction filtration, and washing with pure water was repeated. The obtained CM-treated pulp was subjected to a defibrating treatment in the same manner as in Example 1B to obtain a microfibrous cellulose aqueous dispersion treated with carboxymethylation (CM) derived from the never dry pulp of Example 1H5.
The solid content of the obtained microfibrous cellulose aqueous dispersion treated with CM derived from the dry dry pulp of Example 1H5 was measured and found to be 1.03% by weight.
The degree of etherification of the fibril-methylated (CM) treated microfibrous cellulose derived from the never dry pulp of Example 1H5 obtained in this manner was 0.13.
The specific surface area of the microfibrous cellulose treated with CM in Example 1 H5 was measured to be 244 m ² / g, and the water retention was measured to be 16071%.

Also, the viscosity at a temperature of 5.4 ° C. was measured by adjusting the solid content of the aqueous dispersion of microfibrillar cellulose containing the microfibrillated cellulose of Example 1H5 to 0.5 wt%. However, it was 1140 cP, the solid content rate was adjusted to 0.05% by weight, and the sedimentation degree was measured to be 2000 ml / g. The solid content rate was adjusted to 0.02% by weight, and the light transmittance at a wavelength of 600 nm was adjusted. It was 76.9% when measured. Table 14 shows these parameters of the CM-treated microfibrous cellulose in Example 1H5.
The CM of Example 1H5 was applied to the soft ice cream mix base of Lactice standard shown in Table 2 so that the content of the CM-treated microfibrous cellulose derived from never dry pulp was 0.1% by weight. The microfibrous cellulose was mixed to prepare a lacto ice standard soft cream mix of Example 1H5, and a lacto ice standard soft cream of Example 1H5 was produced in the same manner as Example 1A. The overrun of the obtained soft cream was 42%, and the product temperature was -5.1 ° C. In addition, Table 15 shows the raw material ratio of the soft ice cream mix of Example 1H5 of the lacto ice standard.
And similarly to Example 1A, the melt-off time of the soft cream of Example 1H5 was measured. In addition, the soft cream of Example 1H5 was tasted and examined for texture, mouthfeel, and flavor. The results are shown in Table 16.

[Example 1H6]
The CM-treated microfibrous cellulose derived from never dry pulp used in Example 1H6 was produced as follows.
After obtaining a never dry pulp in the same manner as in Example 1B, in order to carry out a CM conversion treatment, 13.6 parts by weight of sodium monochloroacetate and 50.9 parts by weight of pure water were mixed to prepare an aqueous solution. While stirring, 12.2 parts by weight of never dry pulp (solid content 16.4%) was added and stirred at room temperature for 30 minutes. Further, while continuing to stir, 23.3 parts by weight of 30% aqueous sodium hydroxide solution was added and stirred for 30 minutes at room temperature. Thereafter, the mixture was heated at 70 ° C. for 1 hour, cooled to 30 ° C., and neutralized with acetic acid to pH 7.0 to 7.5 (at this point, stirring was completed). Thereafter, the CMized pulp was collected by suction filtration, and washing with pure water was repeated. The obtained CM-treated pulp was subjected to a defibrating treatment in the same manner as in Example 1B to obtain a fibril-methylated (CM) -treated microfibrous cellulose aqueous dispersion derived from the never dry pulp of Example 1H6.
It was 0.78 weight% when the solid content rate of the obtained microfibrous cellulose aqueous dispersion by which CM conversion treatment derived from the never dry pulp of Example 1H6 was measured.
The degree of etherification of the CM-treated microfibrous cellulose derived from the never dry pulp of Example 1H6 thus obtained was 0.17.
The specific surface area of the microfibrous cellulose treated with CM in Example 1 H6 was measured to be 336 m ² / g, and the water retention was measured to be 18174%.

Further, the viscosity at a temperature of 5.4 ° C. was measured by adjusting the solid content ratio of the microfibrillated cellulose aqueous dispersion containing the microfibrillated cellulose obtained in Example 1H6 to CM. However, it was 8600 cP, the solid content rate was adjusted to 0.05% by weight, and the sedimentation degree was measured to be 2000 ml / g. The solid content rate was adjusted to 0.02% by weight and the light transmittance at a wavelength of 600 nm was adjusted. It was 98.2% when measured. These parameters of the CM-treated microfibrous cellulose in Example 1H6 are shown in Table 14.
Example 1H6 was commercialized to the soft ice cream mix base of Lactice standard shown in Table 2 so that the content of CM fiber-treated microfibrous cellulose derived from never dry pulp was 0.1% by weight. The microfibrous cellulose was mixed to prepare a lacto ice standard soft cream mix of Example 1H6, and a lacto ice standard soft cream of Example 1H6 was produced in the same manner as Example 1A. The overrun of the obtained soft cream was 46%, and the product temperature was -5.3 ° C. In addition, Table 15 shows the raw material ratio of the soft ice cream mix of Example 1H6.
And similarly to Example 1A, the melt-off time of the soft cream of Example 1H6 was measured. In addition, the soft cream of Example 1H6 was tasted and the texture, mouthfeel, and flavor were examined, and the results are shown in Table 16.

  From the results of Examples 1H1 to 1H6, in the case of a lacto ice standard soft cream containing a CM-treated microfibrous cellulose aqueous dispersion derived from never dry pulp, the degree of etherification of the microfibrous cellulose is 0.02 or more. A slow-down effect was observed. The optimum degree of etherification was 0.04 to 0.10.

(Example 2)
In Example 2, the melt-off properties of ice cream standard soft cream were examined.

(Preparation of ice cream standard soft cream mix base)
An ice cream standard soft cream mix base was prepared with raw material ratios shown in Table 17 using sugars, dairy products, emulsifiers, stabilizers, water, and the like as raw materials. As sugars, sugar and starch syrup are used, butter and skim milk are used as dairy products, cellulose, casein Na, thickening polysaccharides are used as stabilizers, and vanilla flavoring, carotene pigment, etc. are used as others. It was.

<Example 2A>
The serisch FD-100G used in Example 1A was mixed with the ice cream standard soft cream mix base shown in Table 17 so that the content of microfibrous cellulose was 0.1% by weight. A 2A ice cream standard soft cream mix was prepared, and the ice cream standard soft cream of Example 2A was produced in the same manner as Example 1A. The overrun of the obtained soft cream (ice cream standard) was 43%, and the product temperature was -5.2 ° C.
And the melting-off start time of the soft cream of Example 2A was measured like Example 1A. In addition, the soft creams of Example 2A were sampled and their texture, mouthfeel and flavor were examined.
Table 19 shows the raw material ratio of the ice cream standard soft cream mix of Example 2A, and Table 20 shows the product temperature, overrun, texture, mouthfeel, quality of flavor of the ice cream standard soft cream of Example 2A, and The melting time etc. were shown.

<Example 2B>
According to Example 1B, a fine fibrous cellulose aqueous dispersion containing fine dry cellulose derived from never dry pulp (without CM treatment) was prepared. The solid content of the fine fibrous cellulose aqueous dispersion was measured and found to be 0.97% by weight. The specific surface area of the obtained fine fibrous cellulose derived from the dry dry pulp was measured to be 168 m ² / g, and the water retention was measured to be 8196%.

Moreover, the solid content rate of the obtained fine fibrous cellulose-derived aqueous dispersion containing fine fibrous cellulose derived from never dry pulp was adjusted to 0.5% by weight, and the viscosity at a temperature of 5.3 ° C. was measured. However, it was 170 cP, the solid content rate was adjusted to 0.05% by weight, and the sedimentation degree was measured to be 2000 ml / g. The solid content rate was adjusted to 0.02% by weight and the light transmittance at a wavelength of 600 nm was adjusted. It was 62.7% when measured.
These parameters of the microfibrous cellulose derived from never dry pulp in Example 2B (without CM treatment) are shown in Table 18.
According to Example 1B, the ice cream standard soft cream mix of Example 2B was prepared so that the solid content of the microfibrous cellulose was 0.1% by weight, and the ice cream standard soft of Example 2B was prepared. A cream was produced. The overrun of the obtained soft cream (ice cream standard) was 38%, and the product temperature was -5.8 ° C.
And similarly to Example 1B, the melt-off start time of the soft cream of Example 2B was measured. In addition, the soft creams of Example 2B were sampled and their texture, mouthfeel and flavor were examined.
Table 19 shows the raw material ratio of the ice cream standard soft cream mix of Example 2B, and Table 20 shows the product temperature, overrun, texture, mouthfeel, quality of flavor of the ice cream standard soft cream of Example 2B, and The melting time etc. were shown.

<Example 2C> According to Example 1C, a microfibrous cellulose aqueous dispersion containing microfibrous cellulose subjected to CM conversion treatment derived from never dry pulp was prepared. The solid content of the fine fibrous cellulose aqueous dispersion was measured and found to be 1.61% by weight. In addition, the specific surface area of the CM-treated microfibrous cellulose derived from the obtained dry dry pulp was measured to be 247 m ² / g, the water retention was measured to be 15632%, and the degree of etherification was measured. 0.06.

Moreover, the solid content rate of the obtained fine fibrous cellulose aqueous dispersion containing CM-treated microfibrous cellulose derived from never dry pulp was adjusted to 0.5% by weight, and the temperature was 5.8 ° C. When the viscosity was measured, it was 325 cP, the solid content rate was adjusted to 0.05% by weight and the sedimentation degree was measured to be 2000 ml / g, and the solid content rate was adjusted to 0.02% by weight at a wavelength of 600 nm. The light transmittance was measured and found to be 92.4%.
Table 18 shows these parameters of the CM-treated microfibrous cellulose derived from never dry pulp in Example 2C.

The ice cream of Example 2C was prepared by mixing the ice cream standard soft cream mix base with the microfiber cellulose aqueous dispersion of Example 2C so that the solid content of the microfibrous cellulose was 0.1% by weight. A cream standard soft cream mix was produced.
Next, using the ice cream standard soft cream mix of Example 2C, the ice cream standard soft cream of Example 2C was produced in the same manner as Example 1C. The overrun of the obtained soft cream was 39%, and the product temperature was -5.0 ° C.
And similarly to Example 1C, the melt-off start time of the soft cream of Example 2C was measured. In addition, the soft cream of Example 2C was sampled and their texture, mouthfeel, and flavor were examined.
Table 19 shows the raw material ratio of the ice cream standard soft cream mix of Example 2C, and Table 20 shows the product temperature, overrun, texture, mouthfeel, quality of flavor of the ice cream standard soft cream of Example 2C, and The melting time etc. were shown.

<Example 2D>
Using the fibrillated cellulose derived from CM-treated dry pulp used in Example 1D, the ice cream standard soft cream of Example 2D was manufactured and tested according to Example 1D. The overrun of the obtained soft cream was 41% and the product temperature was -5.3 ° C.
In addition, the soft creams of Example 2D were sampled and their texture, mouthfeel, and flavor were examined. Table 19 shows the raw material ratio of the ice cream standard soft cream mix of Example 2D, and Table 20 shows the product temperature, overrun, texture, mouthfeel, quality of flavor of the ice cream standard soft cream of Example 2D, and The melting time etc. were shown.

(Comparative Example 2)
The ice cream standard soft cream of Comparative Example 2 was produced in the same manner as Comparative Example 1 using only the ice cream standard soft cream mix base described in Table 17 without adding the microfibrous cellulose. The overrun of the obtained soft cream was 40% and the product temperature was -5.2 ° C. And similarly to Example 1, the melting start time of the soft cream of Comparative Example 2 was measured. Moreover, the soft-cream of the comparative example 2 was sampled, and those food texture, mouthfeel, and flavor were investigated.
Table 19 shows the raw material ratio of the ice cream standard soft cream mix of Comparative Example 2, and Table 20 shows the product temperature, overrun, texture, mouthfeel, quality of flavor of the ice cream standard soft cream of Comparative Example 2, and The melting time etc. were shown.

  As shown in Table 20, the extension ratio of the melting time of the ice cream standard soft creams of Examples 2A to 2D with respect to Comparative Example 2 was 1.2 or more. From these results, it was confirmed that the plant-derived microfibrous cellulose is useful as a component that delays the start of melting of ice cream standard soft cream without impairing the texture, mouthfeel and flavor. In addition, from comparison between Example 2A and Example 2B, it is confirmed that the larger the above-mentioned parameter values (specific surface area, water retention, sedimentation, light transmittance) can further improve the effect of delaying the melting of soft ice cream. did it. Similarly, it was confirmed from the comparison between Example 2B and Example 2C that the effect of delaying the melt-off of the soft cream is greatly improved by performing the CM treatment on the fine fibrous cellulose. Furthermore, from the results of Example 2D, it was confirmed that effective results were obtained even with microfibrous cellulose derived from dry pulp. However, from the comparison of 2D with Example 2C, it was also confirmed that use of never dry pulp as a raw material can provide a more effective softening delay effect of soft cream.

<Example 2E>
Example 2E1 and 2E2 ice cream standard high overrun soft creams with different solid content percentages of CM-treated never dry pulp-derived microfibrous cellulose were produced and tested as follows. .

[Example 2E1]
According to Example 1A, an ice cream standard soft cream mix containing 0.1% by weight of the solid fibrous fraction-derived microfibrous cellulose derived from the CM-treated never dry pulp of Example 2C was produced. 0.66 L of this was put into a freezer 243 manufactured by CARPIGIANI, a frozen dessert manufacturing apparatus, to obtain a soft cream of Example 2E1 with high overrun. The overrun of Example 2E1 obtained was 79% and the product temperature was -6.1 ° C. And similarly to Example 1C, the melt-off start time of the soft cream of Example 2E1 was measured. Table 21 shows the raw material ratio of the ice cream standard soft cream mix of Example 2E1, and the soft cream of Example 2E1 was sampled to examine their texture, mouthfeel and flavor, and the results are shown in Table 22 Indicated.

[Example 2E2]
According to Example 1A, an ice cream standard soft cream mix containing 0.3% by weight of the solid fibrous fraction-derived microfibrous cellulose derived from the CM-treated never dry pulp of Example 2C was produced. 0.66 L of this was put into a freezer 243 manufactured by a frozen dessert manufacturing apparatus CARPIGIANI to obtain a soft cream of Example 2E2 of high overrun. The overrun of Example 2E2 obtained was 87% and the product temperature was -5.7 ° C. And similarly to Example 1C, the melt-off start time of the soft cream of Example 2E2 was measured.
Table 21 shows the raw material ratio of the ice cream standard soft cream mix of Example 2E2, and sampled the soft cream of Example 2E2 to examine their texture, mouthfeel and flavor, and Table 22 shows the results. Indicated.

(Comparative Example 3)
According to the comparative example 1, the ice cream specification soft cream mix which does not contain a microfibrous cellulose was manufactured. 0.66 L of this was put into a freezer 243 manufactured by CARPIGIANI, a frozen dessert manufacturing apparatus, and a soft cream of Comparative Example 3 having a high overrun was obtained. The overrun of the obtained Comparative Example 3 was 80%, and the product temperature was -5.8 ° C. And like Example 2E1, the melt-off start time of the soft cream of the comparative example 3 was measured. Table 21 shows the raw material ratio of the ice cream standard soft cream mix of Comparative Example 3, and the soft ice cream of Comparative Example 3 was sampled to examine their texture, mouthfeel and flavor, and the results are shown in Table 22. Indicated.

  As shown in Table 22, the extension ratio of the melting time of the ice cream standard soft creams of Examples 2E1 to 2E2 to the melting time of the ice cream standard soft cream of Comparative Example 3 was 2.0 or more. From this result, even when the overrun (80%) is very high, the plant-derived microfibrous cellulose is useful as a component that delays the onset of soft ice cream without impairing the texture, mouthfeel and flavor. I was able to confirm. In practical use, an addition amount of about 0.3% by weight is optimal due to the thickening of the soft cream mix base and cost constraints.

<Example 2F>
In Example 2F, the change in the melt-down of the ice cream standard soft cream depending on the content of serisch FD-100G as the microfibrous cellulose was examined.
According to Example 1A, three types of ice cream standard soft cream mixes having different serisch FD-100G contents were prepared, and ice cream standard soft creams of Examples 2F1 to 2F3 were produced.
Regarding the content (solid content) of serisch FD-100G, Example 2F1 was 0.1% by weight, Example 2F2 was 0.2% by weight, and Example 2F3 was 0.3% by weight.
Then, as in Example 1A, the melt-off time of the soft creams of Examples 2F1 to 2F3 was measured, and the soft creams of Examples 2F1 to 2F3 were sampled to examine the quality such as texture, flavor, and mouthfeel. Table 23 shows the raw material ratio of the ice cream standard soft cream mix of Examples 2F1 to 2F3, and Table 24 shows the product temperature, overrun, texture, mouthfeel, flavor of the ice cream standard soft cream of Examples 2F1 to 2F3. The quality of the product and the melting time were shown. In Table 24, the data of Comparative Example 2 are also shown for comparison.

As shown in Table 24, the melt-through extension ratio of the ice cream standard soft creams of Examples 2F1 to 2F3 with respect to Comparative Example 2 was 1.2 or more.
From this result, in the case of ice cream standard soft cream containing serisch, it was confirmed that an effective soft cream melt-off delay effect was obtained by addition of 0.1% by weight or more. As a result of further increasing the addition rate, a remarkable effect was confirmed at about 0.3% by weight. In practical use, the addition of about 0.3% by weight is optimal due to the thickening of the soft cream mix base and cost constraints.

<Example 2G>
In Example 2G, the melt-down of ice cream standard soft cream due to the content of the microfibrous cellulose derived from the CM-treated never dry pulp as the microfibrous cellulose was examined.
According to Example 1A, three types of ice cream standard soft cream mixes with different contents of the microfibrous cellulose derived from the CM-treated never-dried pulp used in Example 2C were prepared. 2G3 ice cream standard soft ice cream was produced.
Regarding the solid concentration of the microfibrous cellulose derived from CM-treated never dry pulp, Example 2G1 was 0.1% by weight, Example 2G2 was 0.2% by weight, and Example 2G3 was 0.3% by weight. did.
Then, as in Example 1A, the melt-off time of the soft creams of Examples 2G1 to 2G3 was measured, and the soft creams of Examples 2G1 to 2G3 were tasted to examine the quality such as texture, flavor, and mouthfeel. Table 25 shows the raw material ratio of the ice cream standard soft cream mix of Examples 2G1 to 2G3, and Table 26 shows the product temperature, overrun, texture, mouthfeel, flavor of the ice cream standard soft cream of Examples 2G1 to 2G3. The quality of the product and the melting time were shown. In Table 26, the data of Comparative Example 2 are also shown for comparison.

  As shown in Table 26, the melt-out extension ratio of the ice cream standard soft creams of Examples 2G1 to 2G3 in Comparative Example 2 was 1.6 or more. From the results of Examples 2G1 to 2G3, it is possible to obtain a very good melt-down delay effect by adding 0.1% by weight or more of a microfibrous cellulose aqueous dispersion derived from CM-treated never dry pulp. confirmed. In practical use, the addition of 0.2 to 0.3% by weight is optimal from the viewpoint of thickening the soft cream mix base and cost.

(Example 3)
In Example 3, the melting of ice cream soft ice cream containing no fat was examined.

(Preparation of soft ice cream mix base of ice confectionery not containing fat)
Strawberry puree, sugar, dairy products, stabilizers, water, etc. were used as raw materials, and ice cream soft cream mix bases containing no fat were prepared at the raw material ratios shown in Table 27. In addition, sugar and syrup were used as sugars, whey powder was used as dairy products, thickening polysaccharides were used as stabilizers, and fragrances, coloring agents, and the like were used as others.

<Example 3A>
The serisch FD-100G used in Example 1A was mixed with the ice cream soft cream mix base containing no fat shown in Table 27 so that the content of the microfibrous cellulose was 0.1% by weight. The ice cream soft cream mix containing no fat in Example 3A was prepared, and the ice cream soft ice cream containing no fat in Example 3A was produced in the same manner as in Example 1A. The overrun of the obtained soft cream was 50%, and the product temperature was -5.8 ° C.
And the melting-off start time of the soft cream of Example 3A was measured like Example 1A. In addition, the soft creams of Example 3A were sampled and their texture, mouthfeel and flavor were examined.
Table 28 shows the raw material ratio of the ice cream soft cream mix of Example 3A not containing fat, and Table 29 shows the product temperature, overrun, texture, mouthfeel of the ice cream soft cream of Example 3A not containing fat. In addition, the quality of the flavor, the melting time, etc. were shown.

<Example 3B>
Using the fine fibrous cellulose aqueous dispersion containing the fine fibrous cellulose derived from the non-CM-treated never dry pulp in Example 2B, the fine fibrous cellulose content was 0.1% by weight. According to Example 1B, the ice cream soft cream mix containing no fat in Example 3B was prepared, and the ice cream soft cream containing no fat in Example 3B was produced. The overrun of the obtained soft cream was 48%, and the product temperature was -7.5 ° C.
And similarly to Example 1B, the melting start time of the soft cream of Example 3B was measured. In addition, the soft creams of Example 3B were sampled and their texture, mouthfeel and flavor were examined.
Table 28 shows the raw material ratio of the ice cream soft cream mix of Example 3B that does not contain fat, and Table 29 shows the product temperature, overrun, texture, mouthfeel of the ice cream of Example 3B that does not contain fat. In addition, the quality of the flavor, the melting time, etc. were shown.

<Example 3C>
Using Example 2C CM-treated never-dried pulp-derived microfibrous cellulose aqueous dispersion containing microfibrous cellulose, the content of microfibrous cellulose is 0.1% by weight. According to 1C, the ice cream soft cream mix containing no fat in Example 3C was prepared, and the ice cream soft cream containing no fat in Example 3C was produced. The overrun of the obtained soft cream was 45%, and the product temperature was -6.3 ° C.
And the melt-off start time of the soft cream of Example 3C was measured. In addition, the soft creams of Example 3C were sampled and their texture, mouthfeel and flavor were examined.
Table 28 shows the raw material ratio of the ice cream soft cream mix of Example 3C that does not contain fat, and Table 29 shows the product temperature, overrun, texture, mouthfeel of the ice cream of Example 3C that does not contain fat. In addition, the quality of the flavor, the melting time, etc. were shown.

<Example 3D>
Using the dry-pulverized CM-derived microfibrous cellulose derived from Example 1D, the fat-free ice cream soft cream of Example 3D was produced and tested. The overrun of the obtained soft cream was 48% and the product temperature was -7.8 ° C.
Table 28 shows the raw material ratio of the ice cream soft cream mix of Example 3D not containing fat, and Table 29 shows the product temperature, overrun, texture, mouthfeel, flavor of the ice cream soft ice mixture of Example 3D not containing fat. The quality of the product and the melting time were shown.

(Comparative Example 4)
A soft cream of Comparative Example 4 was produced in the same manner as in Example 1A using only the soft cream mix base shown in Table 27 without adding microfibrous cellulose. The overrun of the obtained soft cream was 46%, and the product temperature was -8.0 ° C. Similarly to Example 1A, the melting start time of the soft cream of Comparative Example 4 was measured. Moreover, the soft-cream of the comparative example 4 was sampled, and those food texture, mouthfeel, and flavor were investigated.
Table 28 shows the raw material ratio of the ice cream soft cream mix of Comparative Example 4 that does not contain fat, and Table 29 shows the product temperature, overrun, texture, and mouthfeel of the ice cream soft cream that does not contain fat of Comparative Example 4. In addition, the quality of the flavor, the melting time, etc. were shown.

  As shown in Table 29, the melt-out extension ratio of the ice cream soft ice cream containing no fat in Examples 3A to 3D with respect to Comparative Example 4 was 1.1 or more. In soft ice cream, an increase of 1.1 times or more of melting time is very significant for consumers who eat soft ice cream when the outside temperature is high, especially for infants and the elderly who tend to have long eating times. That is. From these results, it was confirmed that the plant-derived microfibrous cellulose is useful as a component that delays the start of melting of ice cream standard soft cream that does not contain fat without impairing the texture, mouthfeel and flavor. Moreover, from the comparison between Example 3A and Example 3B, the larger each of the above-mentioned parameter values (specific surface area, water retention, sedimentation, light transmission) can further improve the effect of softening the soft ice cream. It could be confirmed. Moreover, it was confirmed from the comparison between Example 3B and Example 3C that the effect of delaying the melting of the soft cream can be further improved by subjecting the microfibrous cellulose to a CM treatment. Similarly, it was confirmed from the results of Example 3D that an effective effect can be obtained even with microfibrous cellulose derived from dry pulp. However, from the comparison between Example 3C and 3D, it was confirmed that the use of never dry pulp as a raw material can provide a more effective softening delay effect of soft cream.

<Example 3E>
In Example 3E, the melting of the ice cream soft cream containing no fat due to the content of serisch FD-100G as the microfibrous cellulose was examined.
According to Example 1E, two types of ice cream soft ice cream mixes containing different amounts of serisch FD-100G are prepared, and ice cream soft ice creams containing no fat content of Examples 3E1 to 3E2 are produced. did. About content (solid content) of serisch FD-100G, Example 3E1 was 0.1 weight% and Example 3E2 was 0.2 weight%.
And like Example 1E, while measuring the melt-off time of the soft creams of Examples 3E1 to 3E2, the soft creams of Examples 3E1 to 3E2 were tasted to examine the quality such as texture, flavor and mouthfeel.
Table 30 describes the raw material ratio of the ice cream of the ice confectionery classification that does not contain fat in Examples 3E1 to 3E2, and Table 31 shows the product temperature, overrun, The texture, mouthfeel, quality of the flavor, melting time, etc. were shown.
In Table 31, the data of Comparative Example 4 are also shown for comparison.

  From the results of Examples 3E1 to 3E2, it can be confirmed that in the case of ice confectionery soft cream containing serisch and containing no fat, an effective soft cream melt-off delay effect can be obtained by addition of 0.1% by weight or more. The optimum effect was obtained with the addition of 2% by weight. In practical use, the addition amount of 0.2% by weight is optimal due to the thickening of the soft cream mix base and cost constraints.

<Example 3F>
In Example 3F, the melt-down of the ice cream soft ice cream containing no fat due to the content of the microfibrous cellulose derived from the CM-treated never-dried pulp used in Example 2C was examined.
According to Example 1G, a soft ice cream mix of ice confectionery not containing two types of fats with different microfibrous cellulose contents used in Example 1C is prepared, and does not contain the fats of Examples 3F1-3F2. Ice cream soft ice cream (ice cake) was produced. Regarding the content (solid content) of the microfibrous cellulose, Example 3F1 was 0.1% by weight, and Example 3F2 was 0.2% by weight.
Then, as in Example 1G, the melt-off time of the soft creams of Examples 3F1 to 3F2 was measured, and the soft creams of Examples 3F1 to 3F2 were tasted to examine the quality such as texture, flavor, and mouthfeel.
Table 32 shows the raw material ratio of ice cream soft cream not containing fat in Examples 3F1 to 3F2, and Table 33 shows the product temperature, overrun, food of ice cream soft cream not containing fat in Examples 3F1 to 3F2. It showed feeling, mouthfeel, quality of flavor, and time to burn off.
In Table 33, the data of Comparative Example 4 are also shown for comparison.

  From the results of Examples 3F1 to 3F2, in the case of ice confectionery soft cream that does not contain fat, including microfibrous cellulose derived from CM-treated never-dried pulp, the addition of 0.1% by weight or more makes the soft cream significantly It was confirmed that a burn-out delay effect was obtained.

Claims (16)

  A soft ice cream comprising plant-derived microfibrous cellulose.   The soft cream according to claim 1, comprising fine fibrous cellulose derived from wood pulp.   The soft ice cream according to claim 1 or 2, wherein the soft cream is manufactured without undergoing a curing step at a store.   The soft ice cream according to any one of claims 1 to 3, wherein the product temperature is -4 to -10 ° C.   The soft ice cream according to any one of claims 1 to 4, which is classified as an ice cream and has a product temperature of -5 to -7 ° C.   Soft ice cream according to any one of claims 1 to 4, which is classified into ice confectionery and has a product temperature of -4 to -10 ° C.   Soft ice cream according to any one of claims 1 to 6, wherein the overrun is 30 to 80%.   The soft cream according to any one of claims 1 to 7, wherein a raw material of the microfibrous cellulose is dry pulp.   The soft cream according to any one of claims 1 to 7, wherein a raw material of the microfibrous cellulose is never dry pulp. The microfibrillated cellulose -CH ₂ COO ^- soft cream according to any one of claims 1 to 9, which is chemically modified with a substituent group containing a.   The soft cream according to claim 10, wherein the degree of etherification of the microfibrillar cellulose is 0.01 to 0.50. Among the microfibrillated cellulose, -CH ₂ COO ^- in any one of claims 1-9 containing 0.05-1.0 wt% microfibrous cellulose that has not been chemically modified with a substituent group containing a The soft ice cream described. 12. The microfiber cellulose according to claim 1, containing 0.01 to 1.0% by weight of microfiber cellulose chemically modified with a substituent containing —CH ₂ COO ^−. The soft ice cream described.   The soft serve according to any one of claims 1 to 13, which is placed in an edible container.   The soft cream raw material containing the said microfibrous cellulose in the soft cream as described in any one of Claims 1-14.   The manufacturing method of a soft cream which manufactures a soft cream using the soft cream raw material of Claim 15.