JP2013236578A - Low carbohydrate frozen dessert, easily scoopable with spoon and having smooth texture - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a frozen dessert having a low carbohydrate content of ≤5 mass%, easily scoopable with a spoon, and having smooth texture and a sufficient concentration touch.SOLUTION: A low carbohydrate dessert includes (1) a carbohydrate content of ≤5 mass%, (2) a total solid content of 28-45 mass%, (3) a fat-free milk solid content of 3-10 mass%, and (4) a total fat content of 5-18 mass%.

Description

  The present invention relates to a frozen confectionery having a low sugar content of 5% by mass or less but having a good bite quality and a smooth texture and a sufficient richness.

  As a type of diabetic diet therapy, a carbohydrate-restricted diet mainly consisting of carbohydrate control has been proposed. The carbohydrate-restricted diet is a diet therapy that suppresses a rapid increase in blood sugar level by limiting the intake of carbohydrates. In recent years, there is a movement to limit the intake of carbohydrates due to consumer health preferences and the like.

  However, conventional products corresponding to health preferences are low-calorie ice cream products that are low in fat and do not contain sucrose (Patent Document 1), where the calories are in the range of 60 to 120 kilocalories per 100 mL. (Patent Document 2), fat 0 to about 12%, lactitol about 5% to about 15%, milk solids about 7% to about 17%, intense sweetener about 0.01% to about 0.5%; and water Low-calorie frozen dessert (Patent Document 3), etc., containing sugar alcohol such as sorbitol as a substitute for sugar, skim milk powder (non-fat milk solid content) as a substitute for whole milk, etc. The saccharide content is generally as high as 5% by mass or more.

  In Example 22 (C) of Patent Document 4, a low-sugar frozen dessert is disclosed. However, as described in [0088] of Patent Document 4, it is a sherbet-like frozen dessert having a very hard texture, as described that the mold was kept even after standing at room temperature for about 1 hour, When it was taken out from the freezer, it could not be easily squeezed with a spoon (poor bite), resulting in a rough texture and far from a smooth texture. Furthermore, it was a frozen dessert that lacked a rich feeling.

JP 2007-274922 A Japanese Unexamined Patent Publication No. 01-218553 Japanese National Patent Publication No. 11-505727 Japanese Patent No. 2999764

  In view of the above prior art, the present invention provides a frozen dessert having a good stab bite and a smooth texture and a sufficient richness, even though the saccharide content is as low as 5% by mass or less. With the goal.

As a result of diligent research to solve the above-described problems, the present inventors have satisfied the following (1) to (4), so that the saccharide content is 5% by mass or less and a low saccharide content. Has been found to be satisfactory, and a frozen confectionery having a smooth texture and a sufficient richness can be provided, and the present invention has been achieved.
(1) Carbohydrate content: 5% by mass or less,
(2) Total solid content: 28-45% by mass,
(3) Non-fat milk solid content: 3 to 10% by mass,
(4) Total fat content: 5 to 18% by mass.

The present invention relates to a low-sugar frozen dessert having the following aspects;
Item 1. A low-sugar frozen dessert that satisfies the following (1) to (4):
(1) Carbohydrate content: 5% by mass or less,
(2) Total solid content: 28-45% by mass,
(3) Non-fat milk solid content: 3 to 10% by mass,
(4) Total fat content: 5 to 18% by mass.

  Although the saccharide content is 5% by mass or less and low saccharide, the bite can be satisfactorily provided, and a frozen dessert having a smooth texture and a sufficient richness can be provided. Furthermore, the frozen dessert of the present invention has a very good flavor and can contribute to QOL (Quality of Life) of diabetic patients and consumers for dieting.

The frozen dessert of the present invention satisfies the following (1) to (4).
(1) Carbohydrate content: 5% by mass or less,
(2) Total solid content: 28-45% by mass,
(3) Non-fat milk solid content: 3 to 10% by mass,
(4) Total fat content: 5 to 18% by mass.

(1) The sugar content in the frozen dessert is 5% by mass or less.
In the present invention, the “sugar” refers to the remaining nutritional component obtained by removing protein, lipid, dietary fiber, ash, and moisture from the food component. For example, saccharides include monosaccharides (glucose, fructose, etc.), disaccharides (sugar, lactose, maltose, etc.), oligosaccharides (trisaccharides, tetrasaccharides, etc.), starch, dextrin, starch syrup, sugar alcohols (xylitol, sorbitol, Maltitol, erythritol, reduced starch syrup, etc.).
In addition, the general sugar content of the milk raw material used for frozen dessert raw materials is as follows; milk (about 4.8 mass%), fresh cream (about 3.1 mass%), whole milk powder (about 39 .3% by weight), skim milk powder (about 53.3% by weight).

According to the nutrition labeling standard, when “low saccharide” is displayed, the amount of saccharide is 5 g or less per 100 g of food (excluding beverages). In the present invention, in accordance with this, a carbohydrate whose amount is 5 g or less per 100 g of food is expressed as “low carbohydrate”.
In addition, the sugar content of the frozen confectionery generally marketed is 15 to 30% by mass, and when the sugar content in the frozen confectionery is reduced to 5% by mass or less, the structure of the frozen confectionery becomes very hard, It becomes a rough texture. Furthermore, the flavor tends to be unpleasant, and it is impossible to give a rich feeling.
Therefore, the frozen confectionery of the present invention has a low saccharide content of 5% by mass or less, but satisfies the following (2) to (4), so that it has good bites and smooth texture. In addition, there is an advantage that a frozen dessert having a sufficiently rich feeling can be provided.

(2) The total solid content of the frozen dessert is 28 to 45% by mass, preferably 32 to 42% by mass, and more preferably 33 to 40% by mass.
In the present invention, “total solid content” refers to all components other than moisture in the frozen dessert. In the present invention, as a material for adjusting the total solid content, for example, milk, skim milk powder, whole fat powdered milk, whole fat sweetened condensed milk, defatted condensed milk, sugar-free condensed milk, defatted concentrated milk, fresh cream, butter, cheese and protein concentrate Dairy products such as whey powder, palm oil, palm oil, soybean oil, rapeseed oil, cottonseed oil, corn oil, sunflower oil, olive oil, safflower oil, cocoa butter, palm kernel oil and other fats and oils, inulin, indigestible dextrin, Examples thereof include dietary fibers such as polydextrose, egg yolk and the like. Preferred are dietary fibers such as inulin, indigestible dextrin, polydextrose and the like.

(3) The non-fat milk solid content of the frozen dessert is 3 to 10% by mass, preferably 5 to 10% by mass, and more preferably 6 to 9% by mass.
In the present invention, “non-fat milk solids” refers to a component obtained by subtracting milk fat from milk solids. In the present invention, as a material for adjusting the non-fat milk solid content, for example, cow's milk, skim milk powder, whole fat powdered milk, whole fat sweetened condensed milk, skimmed sweetened condensed milk, non-fat condensed milk, nonfat concentrated milk, fresh cream, butter, cheese and An example is protein-enriched whey powder. Preferred are milk, whole milk powder, protein concentrated whey powder and the like.

(4) The total fat content of the frozen dessert is 5 to 18% by mass, preferably 9 to 17% by mass, and more preferably 12 to 16% by mass.
In the present invention, “total fat” means the total amount of milk fat, vegetable oil and egg fat. In the present invention, as a material for adjusting the total fat content, for example, raw materials such as fresh cream, butter, whole milk powder, sugar-free condensed milk, egg materials such as egg yolk, coconut oil, palm oil, cocoa butter, soybean oil, Examples include rapeseed oil, cottonseed oil, corn oil, sunflower oil, olive oil, safflower oil, and vegetable oils such as palm kernel oil.
Preferred are salad oil using soybean oil, rapeseed oil, cottonseed oil, corn oil, sunflower oil, safflower oil, etc., whole milk powder, fresh cream, unsalted butter, egg yolk, coconut oil, palm oil, cacao butter, etc. . In addition, by using the milk fat and egg fat components together, it is possible to provide a frozen dessert having a smoother texture and a richer flavor and good flavor.

  When (2) total solid content, (3) non-fat milk solid content, and (4) total fat content are out of the above range, the structure of the frozen dessert becomes very hard, resulting in a crunchy texture like ice confectionery. . In addition, the bite when taken out from the freezer is bad and cannot be easily scooped with a spoon. Furthermore, a smooth texture, richness and good flavor cannot be imparted.

  According to the “Ministerial Ordinance on Component Standards for Milk and Dairy Products”, frozen desserts are ice cream (15% or more of milk solids and 8% or more of milk fat), ice milk (10% or more of milk solids and 3% or more of milk fat) ), Lact ice (milk solid content 3% or more), ice confectionery (other than the above). In the present invention, “frozen confectionery” refers to one that meets any of the standards of ice cream, ice milk, and lacto ice. Ice cream, ice milk, and frozen desserts that meet the standards of lacto ice have been particularly difficult to reduce saccharides and give good bite and smooth texture, but according to the present invention, Nevertheless, it has an advantage that a frozen dessert having a good bite and smooth texture can be provided.

In the frozen dessert of the present invention, the overrun is preferably set in the range of 15 to 70%, more preferably 30 to 60%.
Usually, in order to improve the bitterness of frozen confectionery, it is necessary to set the overrun high. However, by setting the overrun high, the texture of the frozen confectionery becomes light and a rich feeling cannot be imparted.
In this invention, even if it is a case where overrun is set as comparatively low as 20 to 40%, it has the advantage that a bite is good and can provide a smooth texture and a rich feeling.

The frozen dessert of the present invention has (1) carbohydrate content: 5% by mass or less, (2) total solid content: 28-45% by mass, (3) non-fat milk solid content: 3-10% by mass, and (4) It can be produced according to a conventional method except that the total fat content is adjusted to 5 to 18% by mass.
For example, in the case of ice creams (ice cream, ice milk, lacto ice, etc.), raw materials are weighed and mixed, heated (30 to 80 ° C.), dissolved and mixed, filtered, homogenized, sterilized (68 ° C., 30 minutes or longer or HTST) Sterilization and UHT sterilization) → Cooling (5 ° C or lower) → Aging (Aging; Keep sterilized and cooled mix at 0 to 5 ° C and keep it hydrated) → Addition of perfume etc. → Freezing → Process required from the filling process Can be selected as appropriate.

  Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples do not limit the present invention. In the examples, “parts” and “%” are “parts by mass” and “mass%”, respectively, “*” in the text is from Saneigen FFI Co., Ltd., and “*” in the text is from Saneigen. It means that it is a registered trademark of FFI Corporation.

Example 1-1 Low Sugar Frozen Dessert (Ice Cream)
Based on the formulation in Table 1, a low sugar frozen dessert was prepared.
Specifically, weigh fresh cream, liquid egg yolk and water in a container, and stir the powder mixture of whole milk powder, protein concentrated whey powder, indigestible dextrin, inulin, salt, sweetener, stabilizer and emulsifier Was added and heated. After reaching 80 ° C., salt-free butter and vegetable oil were added and dissolved with stirring for 10 minutes.
After correcting the total amount to 100 parts by mass with water, homogenization was performed at 150 kgf. After cooling to 5 ° C. or lower, aging was performed overnight. A fragrance was added and frozen to prepare a low sugar frozen dessert (overrun 40%).

  The obtained low sugar frozen dessert (Example 1-1) was evaluated for bite bitterness and texture.

(Sashimi test)
After freezing the frozen dessert of Example 1-1 in a freezer at −18 ° C. for 24 hours, taking it out of the freezer and leaving it at room temperature (26 ° C.), stab a spoon every 30 seconds, It was measured.
The low-sugar frozen dessert of the present invention (Example 1-1) was taken out of the freezer and put into a state where it was stabbed with a spoon after only 1 minute, and the bite quality was extremely good.
Furthermore, the frozen confectionery of the present invention had a smooth texture and a sufficient rich feeling despite the low saccharide content of less than 5% by mass of the saccharide.

Claims (1)

A low-sugar frozen dessert that satisfies the following (1) to (4):
(1) Carbohydrate content: 5% by mass or less,
(2) Total solid content: 28-45% by mass,
(3) Non-fat milk solid content: 3 to 10% by mass,
(4) Total fat content: 5 to 18% by mass.