JP2019170318A - Formulation for ice cream, ice cream, and method for producing ice cream - Google Patents

Abstract

To provide a formulation for ice cream that makes it possible to obtain an ice cream that resists dissolving even when let stand at room temperature for a long time, and maintains its texture, an ice cream containing the formulation for ice cream, and a method for producing the ice cream.SOLUTION: The present invention provides a formulation for ice cream containing succinoglucan and carrageenan. The present invention also provides an ice cream containing the formulation for ice cream, and a method for producing an ice cream using the formulation for ice cream.SELECTED DRAWING: None

Description

  The present invention relates to a preparation for ice confectionery, ice confectionery, and a method for producing ice confectionery.

  Ice creams and ice confections are usually eaten in a frozen state, but when they are left at room temperature, they melt out in a short time. In view of this, ice creams that maintain their shape even in a thawed state have been proposed.

  For example, Patent Document 1 describes an ice cream that contains gelatin and microcrystalline cellulose and that becomes mousse-like in the thawed state.

  Patent Document 2 includes a sugar, a milk component, 0.1% by mass to 1.3% by mass of gelatin, erythritol and / or xylitol, and water, has a certain shape, and − The shape of an 18 ° C. food is maintained after being left at a temperature of 24 ° C. for 2 hours. However, when gelatin is 0.4% by mass or less, it further contains at least 0.04% by mass of polysaccharide thickener. An ice cream-like food is described.

JP 2012-223090 A JP 2014-236669 A

  However, these ice creams became mousse or gel after thawing, and the texture was significantly different from ice creams and ice confections.

  It is an object of the present invention to provide a frozen dessert preparation that can obtain a frozen dessert that is difficult to dissolve even if left at room temperature for a long time, and that maintains a texture, a frozen dessert containing the frozen dessert preparation, and a method for producing the frozen dessert There is to do.

  The present invention is a frozen dessert formulation comprising succinoglycan and carrageenan.

  In the frozen dessert preparation, the carrageenan preferably contains at least one of lambda carrageenan and iota carrageenan.

  The present invention is an ice confection containing a preparation for ice confectionery containing succinoglycan and carrageenan.

  The frozen dessert preferably contains at least one of lambda carrageenan and iota carrageenan as the carrageenan.

  In the frozen dessert, the succinoglycan content is 0.02 to 0.15 wt%, the lambda carrageenan content is 0.02 to 0.15 wt%, and the iota carrageenan content is The amount is preferably 0.02 to 0.15% by weight.

  Moreover, this invention is the manufacturing method of ice confectionery which manufactures ice confectionery using the said preparation for ice confectionery.

  According to the present invention, it is possible to obtain ice confectionery that is difficult to dissolve even when left at room temperature for a long time and that maintains the texture.

  Embodiments of the present invention will be described below. This embodiment is an example for carrying out the present invention, and the present invention is not limited to this embodiment.

  The preparation for frozen dessert according to this embodiment includes succinoglycan and carrageenan. The present inventors have found that by using a mixed system of succinoglycan and carrageenan as a thickening polysaccharide used in ice confections, ice confections that are harder to dissolve than ordinary ice confections can be obtained. Succinoglycan alone or carrageenan alone has little effect of being difficult to dissolve or is poor in texture, but by combining succinoglycan and carrageenan, room temperature (for example, 26 ± 1 ° C.) for a long time. 2 hours), ice confection that is less likely to melt than ordinary ice confection is obtained. Further, by combining succinoglycan and carrageenan, an ice confection that maintains the texture even when left at room temperature for a long time can be obtained. Even if left at room temperature for a long time, it is difficult to become a mousse or gel, can maintain the shape of ice confectionery, good as a spoon, you can feel the texture equivalent to ice confectionery during cold food, Because it is harder to melt than ordinary ice confectionery, you can enjoy the texture of ice confectionery for a long time. As a result, it becomes possible to provide ice confections easily even in elderly facilities that take time to provide, and it is also possible to easily enjoy outdoor eating that is easy to melt. Furthermore, a low brix ice confection can be obtained.

Succinoglycan is a polysaccharide having a molecular weight of about 1 million produced by Agrobacterium tumefaciens, which is a microorganism. As shown below, it is composed of repeating units of tetrasaccharides in the main chain and tetrasaccharides in the side chain, and includes succinic acid and pyruvic acid in the side chain. The component ratio is about 7: 1: 1: 1 glucose: galactose: succinic acid: pyruvic acid.

Carrageenan is a polysaccharide extracted from red algae, and is composed of D-galactose (or 3,6-anhydro-D-galactose) and sulfuric acid, and, as shown below, depending on the binding state of the sulfate group, lambda It is classified into three types: carrageenan, iota carrageenan and kappa carrageenan.

  In the preparation for frozen dessert according to this embodiment, the carrageenan preferably contains at least one of lambda carrageenan and iota carrageenan, and more preferably contains both lambda carrageenan and iota carrageenan. By including succinoglycan and at least one of lambda carrageenan and iota carrageenan, an ice confection is obtained that does not melt even when left at room temperature for a long time and maintains the texture. By including succinoglycan, lambda carrageenan and iota carrageenan, ice confection is obtained that is less likely to dissolve even when left at room temperature for a long time and the texture is more maintained.

  The preparation for ice confectionery according to this embodiment may contain other thickening polysaccharides or foods, dietary fibers, etc. in addition to succinoglycan and carrageenan.

  Examples of other thickening polysaccharides or foods include xanthan gum, locust bean gum, guar gum, tara gum, tamarind seed gum, psyllium seed gum, pectin, glucomannan, agar and the like.

  Examples of dietary fiber include water-soluble fiber, insoluble fiber, indigestible dextrin, polydextrose, and the like.

  The preparation for ice confectionery according to the present embodiment is, for example, in the form of powder, granules or the like.

  The ice confectionery according to the present embodiment includes the above ice confectionery preparation. Here, “frozen dessert” is a frozen liquid obtained by mixing a sugar solution or a liquid mixed with other foods, or a product obtained by pulverizing edible ice, admixed with a sugar solution or other foods, and re-frozen. It is meant to be edible as it is. However, the milk solid content is less than 3.0% by weight except for those corresponding to “ice creams”. Specifically, sherbet, ice candy, shaved ice and the like can be mentioned.

  The ice confectionery according to the present embodiment includes, for example, water, the preparation for ice confectionery, saccharides, a dye, a fragrance, fruit juice, and the like, and preferably includes the preparation for ice confectionery, water, and saccharides. The ice confectionery according to the present embodiment can be obtained, for example, by mixing each component including the ice confectionery preparation and freezing at, for example, -6 ° C to -60 ° C.

  Examples of the saccharide include sucrose, isomerized sugar, lactose, maltose, glucose, sugar, granulated sugar, oligosaccharide, fructose, invert sugar, starch syrup, powdered starch syrup, reduced malt starch syrup, honey, trehalose, palatinose, and D-xylose. And sugar alcohols such as xylitol, sorbitol, maltitol, and erythritol. As the saccharide, one or more of these can be used.

  The water content in the ice confectionery according to the present embodiment is, for example, 80 to 98% by weight, and preferably 85 to 95% by weight.

  The content of saccharides in the ice confectionery according to this embodiment is, for example, 0.1 to 30% by weight, and preferably 0.1 to 15% by weight. Thereby, the Brix value of ice confectionery can be made into 0.1-30, Preferably it is 0.1-15.

  The content of succinoglycan in the ice confectionery according to this embodiment is preferably 0.02 to 0.15% by weight, and more preferably 0.05 to 0.1% by weight. When the content of succinoglycan is less than 0.02% by weight, the result is that the spoon is not good, and it may be easily dissolved, and when it exceeds 0.15% by weight, it may be easily dissolved.

  The content of carrageenan in the ice confectionery according to this embodiment is, for example, 0.02 to 0.3% by weight, and preferably 0.15 to 0.2% by weight. When at least one of lambda carrageenan and iota carrageenan is included as the carrageenan, the content of lambda carrageenan in the ice confectionery is preferably 0.02 to 0.15 wt%, and 0.05 to 0.1 wt% It is more preferable that When the content of lambda carrageenan is less than 0.02% by weight, the passage through the spoon may be bad, and when it exceeds 0.15% by weight, the passage through the spoon may be bad. The content of iota carrageenan in ice confectionery is preferably 0.02 to 0.15% by weight, and more preferably 0.05 to 0.1% by weight. If the content of iota carrageenan is less than 0.02% by weight, it may be easily dissolved, and if it exceeds 0.15% by weight, slime may occur.

  Hereinafter, although an example and a comparative example are given and the present invention is explained more concretely in detail, the present invention is not limited to the following examples.

<Examples 1-3 and Comparative Examples 1-5>
Ice confectionery was prepared by the following method with the formulation (% by weight) shown in Table 1. Each formulation is as follows. As succinoglycan and lambda carrageenan, a commercial product was used, and as iota carrageenan, a trade name “Orpin J” (manufactured by Organo Food Tech Co., Ltd.) was used.
Comparative Example 1 (blank): No addition of thickening polysaccharide Comparative Example 2: Single succinoglycan Comparative Example 3: Single Lambda Carrageenan Comparative Example 4: Single Iota Carrageenan Comparative Example 5: Lambda Carrageenan + Iota Carrageenan Example 1: Succino Glycan + lambda carrageenan Example 2: Succinoglycan + iota carrageenan Example 3: Succinoglycan + lambda carrageenan + iota carrageenan

[How to make ice confectionery]
Minamata and water were weighed into a 1 L beaker, powder (green tea powder, thickening polysaccharide, dextrin, sugar) was added and stirred for 10 minutes. After heating to 85 ° C. with a hot water bath, the mixture was cooled to 30 ° C. with running water, and then cooled to 10 ° C. or less with ice water to obtain a mix. The obtained mix was homogenized with a homogenizer (TK ROBOMICS) at 8000 rpm for 1 minute, and then placed in an ice creamer and stirred for 15 minutes. Further, the mixture was stirred for 30 seconds with a cooled Stefan cutter (manufactured by Nakamura Sangyo Co., Ltd.) and homogenized. Each jelly cup (inner diameter 6.4 cm, height 4 cm) was filled with 70 to 80 g, covered, and quickly frozen in a freezer at −60 ° C. for 30 minutes. Thereafter, it was frozen in a freezer at −20 ° C. overnight or more.

[Evaluation of ease of melting]
A net with a mesh opening (1.25 mm × 4 mm) is placed on a funnel (φ80 mm) and tied with a vinyl tie, and then the frozen dessert prepared as described above is stored in a freezer (−20) at room temperature (26 ± 1 ° C.). ° C) and placed on a net. The ice confectionery was removed from the jelly cup while maintaining its shape. The funnel was set in a colorimetric tube (100 mL), the amount of ice confection melted after thawing for 2 hours was measured, and the ratio of ice confection melted was calculated by the following formula. Table 1 shows the average values of the three tests.
{[(Colorimetric tube weight + melted ice confection weight) −colorimetric tube weight] / weight of ice confection placed on funnel} × 100

[Sensory test]
In the sensory test, the frozen dessert filled in the jelly cup prepared as described above was used, and the evaluation was made on a five-point scale, one that had been thawed at 26 ± 1 ° C. for 10 minutes and one that had been thawed at 26 ± 1 ° C. for 2 hours. Compared. Six healthy adults scooped out the ice confections obtained using a spoon and evaluated the physical properties. As an index necessary for enjoying as a frozen dessert, the evaluation items after thawing for 10 minutes are (A) Gel-like / Slimy, (B) Ice-like / Roughness, (C) Spoon as follows, and thaw for 2 hours The later evaluation items were (A) gel-like / slimming and (B) ice-like / roughness. The five-level evaluation criteria are as follows. The results are shown in Table 1.

(A) Gel-like / slimy 1: Gel-like 2: Slightly gel-like 3: Slightly-sucked 4: Slightly soaked 5: Slightly-null (B) Ice-like / roughness 1: Ice crystals are large and large The ice crystals are slightly large and the size is uneven 3: The ice crystals are slightly large but the size is uniform 4: The ice crystals are slightly small and the texture is smooth 5: The ice crystals are small (C) Spoon Street 1: Spoon street is very bad and spoon doesn't pass 2: Spoon street is bad, somehow passes but hard 3: Spoon street is a little bad and force is required 4: Spoon street 5 is good, and it passes when a little force is applied. 5: Spoon street is very good.

[result]
In the succinoglycan single item of Comparative Example 2, (C) Spoon was 1.3 and was a bad result. In the lambda carrageenan single product of Comparative Example 3, in the item of (B) ice-like / roughness, 10 minutes after taking out from the freezer, 2.7 after 10 minutes and 2.5 after thawing for 2 hours, both feel rough, (C) The result was 1.3 on Spoon Street. With the iota carrageenan single product of Comparative Example 4, it was possible to produce ice confectionery that was 32.0% and was difficult to dissolve. However, looking at the changes in (A) gel-like / slimy items 10 minutes after thawing and 2 hours later, the difference is as large as 1.8, and the texture changes, giving a texture that feels slimy. You can see that

  In the mixed system of lambda carrageenan and iota carrageenan of Comparative Example 5, (A) change in gel and slime was 0.5 (lambda carrageenan: iota carrageenan = 0.05: 0.10) (lambda carrageenan: iota Carrageenan = 0.10: 0.05) and 1.0, the change in texture over time as seen with iota carrageenan alone was improved. On the other hand, on (C) Spoon Street, (Lambda carrageenan: iota carrageenan = 0.05: 0.10) is 1.8, and (Lambda carrageenan: iota carrageenan = 0.10: 0.05) is 1.3. There was no improvement. Further, the ratio of melt-off after 2 hours after thawing was 58.0% (Lambda carrageenan: iota carrageenan = 0.05: 0.10), and 56 (Lambda carrageenan: iota carrageenan = 0.10: 0.05). It was as high as 8%, and it was not possible to produce ice confectionery that was difficult to melt.

  In the mixed system of succinoglycan of Example 1 and lambda carrageenan, compared to the same amount of lambda carrageenan of Comparative Example 3, it becomes difficult to dissolve, (B) ice-like / roughness, (C) as per spoon The result was good.

  In the mixed system of succinoglycan and iota carrageenan of Example 2, ice confectionery that hardly melts depending on the blending ratio was obtained. The blending ratio of ice confectionery, which was relatively difficult to dissolve, was 42.9% (succinoglycan: iota carrageenan = 0.05: 0.15) (succinoglycan: iota carrageenan = 0.05: 0.20). It was 47.5%. In the ice confectionery (succinoglycan: iota carrageenan = 0.05: 0.15), (C) Spoon Street was 1.7. The ice confectionery of (succinoglycan: iota carrageenan = 0.05: 0.20) has a large change of (A) gel and slime to 2.0, and feels slime like the iota carrageenan single item of Comparative Example 4. I had a texture. In addition, when comparing these two ice confections, it can be confirmed that the higher the ratio of iota carrageenan, the better the spoon, but it feels slimy.

  In the mixed system of succinoglycan, lambda carrageenan and iota carrageenan of Example 3, various effects were observed depending on the blending ratio. In the preparation of (succinoglycan: lambda carrageenan: iota carrageenan = 0.05: 0.05: 0.10), the melted-off ratio was 45.9%, and it was possible to prepare ice confectionery that was difficult to dissolve. Further, (A) The change in gel state and slime was 1.0 and the difference was small, and the slime was improved as compared with the iota carrageenan single product of Comparative Example 4. Furthermore, it became a relatively good ice confectionery at 2.3 on Spoon Street. This preparation is difficult to dissolve even if left at room temperature for a long time, and unlike the prior art, the texture after leaving it does not become a gel or mousse, so you can enjoy ice confectionery for a long time. We were able to make it. On the other hand, in the preparation of (succinoglycan: lambda carrageenan: iota carrageenan = 0.02: 0.05: 0.15), the dissolution rate is 50.3%, which is slightly easier to dissolve Become. However, in other items, (C) Spoon Street is very good at 4.5, and (B) Ice and Roughness items are taken out of the freezer, 3.7 after 10 minutes, and 4 after thawing for 2 hours. .3, a smooth texture of ice confectionery could be produced. Compared with the ice confection of the comparative example, since it tends to be relatively difficult to dissolve, the standing time at room temperature is not so long, and this preparation may be selected when the quality of the ice confection is required.

<Reference Examples 1-14>
In addition, since succinoglycan was added to carrageenan, ice confections that were difficult to dissolve were obtained. Therefore, we investigated the tendency of ice confectionery for thickening polysaccharides other than carrageenan in combination with succinoglycan. The thickening polysaccharides studied were tamarind seed gum (Reference Examples 1 and 8), pectin (Reference Examples 2 and 9), deacylated gellan gum + calcium lactate pentahydrate (Reference Examples 3 and 10), guar gum (Reference Example) 4, 11), glucomannan (Reference Examples 5 and 12), psyllium seed gum (Reference Examples 6 and 13), and locust bean gum (Reference Examples 7 and 14). Ice confectionery was prepared and evaluated in the same manner as in Examples 1 to 3 with the formulations shown in Tables 2 and 3. The results are shown in Tables 2 and 3.

[result]
As a result, pectin, deacylated gellan gum + calcium lactate pentahydrate, guar gum, glucomannan, and psyllium seed gum became ice confectionery that was easy to dissolve by the combined use with succinoglycan. There were two thickening polysaccharides, tamarind seed gum and locust bean gum, which became difficult to dissolve by combined use with succinoglycan. However, in the frozen dessert using tamarind seed gum, (A) gel-like and slimy items were low after thawing for 2 hours. It can be seen that the ice confectionery in which tamarind seed gum is combined with succinoglycan is 1.7 and 1.5 without succinoglycan, both of which feel a gel-like texture. In addition, in locust bean gum, when used in combination with succinoglycan, even after 10 minutes from the freezer, (A) gel and slime feel 3.7 and after 2 hours thawing it becomes 2.3, It became a gel-like texture.

[Summary]
The succinoglycan and lambda carrageenan alone could not inhibit the melting of frozen desserts. Iota carrageenan alone could prevent the ice confection from melting, but the texture had changed. The combination of lambda carrageenan and iota carrageenan could not control the melting of ice confectionery, and the spoon was bad. In combination with succinoglycan and at least one of iota carrageenan and lambda carrageenan, ice confectionery that was difficult to dissolve and had a relatively good texture was obtained. The combination of succinoglycan, lambda carrageenan and iota carrageenan gave a well-balanced product that was not easily melted, was good as a spoon, and did not change its texture when left for 2 hours. In addition to carrageenan, we investigated thickening polysaccharides to be combined with succinoglycan. However, when succinoglycan is used in combination, it is easy to dissolve, it is difficult to dissolve, but it is gel-like and feels slimy. It wasn't.

  As described above, an ice confectionery preparation containing succinoglycan and carrageenan was able to obtain an ice confectionery that is difficult to dissolve even when left at room temperature for a long time and maintains the texture. In particular, a preparation for ice confectionery containing succinoglycan, lambda carrageenan and iota carrageenan could provide an ice confection that is less likely to dissolve even when left at room temperature for a long time and that maintains the texture.

Claims (6)

  A preparation for frozen dessert comprising succinoglycan and carrageenan. The ice confectionery preparation according to claim 1,
A frozen dessert formulation comprising at least one of lambda carrageenan and iota carrageenan as the carrageenan.   An ice confectionery comprising an ice confectionery preparation comprising succinoglycan and carrageenan. The ice confection according to claim 3,
An ice confectionery comprising at least one of lambda carrageenan and iota carrageenan as the carrageenan. The ice confection according to claim 4,
The succinoglycan content is 0.02 to 0.15% by weight, the lambda carrageenan content is 0.02 to 0.15% by weight, and the iota carrageenan content is 0. Ice confectionery characterized by being 0.02-0.15% by weight.   A method for producing ice confectionery, comprising producing ice confectionery using the preparation for ice confectionery according to claim 1 or 2.