JP2019195310A - Physical property modifier for frozen confectionery or frozen beverage - Google Patents

Abstract

To provide a physical modifier for frozen confectionery or frozen beverage capable of modifying air bubble stability, shape retention property, molding property, heat shock resistance (syneresis inhibition, exudation inhibition of saccharide), and adjusting taste in a melting process of the frozen beverage.SOLUTION: There is provided a physical property modifier for frozen confectionery or frozen beverage containing Artemisia sphaerocephala seed gum.SELECTED DRAWING: None

Description

  The present invention relates to a physical property improving agent for frozen desserts or frozen drinks containing Sabamu mugwort seed gum.

  Conventionally, various methods for improving the characteristics of frozen confectionery such as bubble stability, shape retention, formability, and heat shock resistance (inhibition of water separation and suppression of sugar exudation) have been studied. In particular, many methods have been studied for improving the characteristics of frozen desserts by using food polysaccharides.

  Food polysaccharides have unique physical properties and are not only useful as food materials themselves, but also have the effect of improving the physical properties and functionality of foods when added in small amounts to other foods. In frozen desserts, quality such as texture and shape retention are important factors that determine the taste. Therefore, in order to produce a stable and delicious frozen dessert, it is important to improve the texture, shape retention and the like of the frozen dessert by effectively utilizing the physical properties and functionality of the food polysaccharide.

  There are various origins of food polysaccharides, and their physical properties and functions are also diverse. Sources of food polysaccharides include seeds, rhizomes, sap, fruits, seaweeds, microorganisms, and animal origins. Examples of seed-derived materials include galactomannan (guar gum, tara gum, locust bean gum, etc.), water-soluble hemicellulose, tamarind seed gum, soybean polysaccharide, starch, psyllium seed gum and the like. Examples of those originating from rhizomes include konjac flour, glucomannan and starch. Examples of those originating from sap include tragacanth gum, karaya gum, gati gum and the like. Examples of those originating from fruits include pectin. Examples of those originating from seaweed include agar, carrageenan, alginic acids (alginic acid, alginate) and the like. Examples of those originating from microorganisms include xanthan gum, gellan gum, pullulan, curdlan and the like. Examples of those originating from animals include gelatin. In recent years, characteristics required for frozen desserts have been diversified, and development of new materials necessary to satisfy the characteristics has been promoted.

  As one of the food polysaccharides, mackerel mugwort seed gum is known. Patent Document 1 discloses that maize seed gum can be expected as a new food material for the purpose of improving the quality of marine products, bread, noodles and the like.

  However, Patent Document 1 does not disclose that Sabakyu mugwort seed gum improves the quality of frozen confectionery such as texture and shape retention.

  In addition, frozen drinks that can be drunk as a sorbet-like beverage while being frozen have a characteristic that when drinking while melting, the taste begins to melt and then the taste decreases as it melts. There is a need for improvement. However, Patent Document 1 does not disclose that the taste can be adjusted in the melting process of the frozen beverage by using the Sabakyu mugwort seed gum.

JP 2002-354990 A

  The present invention can improve the bubble stability, shape retention, formability and heat shock resistance (inhibition of water separation and inhibition of oozing out of sugar) of frozen desserts, and can adjust the taste in the melting process of frozen beverages. A frozen confectionery or frozen beverage physical property improving agent, a frozen confectionery or frozen beverage containing the aforementioned frozen confectionery or frozen beverage physical property improving agent, and the aforementioned frozen confectionery or frozen beverage physical property improving agent It is an object to provide a method for improving physical properties.

The present inventor has intensively studied to solve the above problems, and has come up with the following invention.
Item 1. A physical property improving agent for frozen desserts or frozen beverages containing Sabakumugi mugi seed gum.
Item 2. Item 10. A frozen dessert or a frozen beverage containing the physical property improving agent according to Item 1.
Item 3. A method for stabilizing a frozen confectionery or frozen beverage, which comprises adding the physical property improving agent according to Item 1 to the frozen confectionery or frozen beverage.

  Improved properties of frozen confectionery or frozen beverages, stabilization method of frozen confectionery or frozen beverages of the present invention, improved shape retention, shapeability, bubble stability, heat shock resistance (suppression of water separation, suppression of sugar exudation) In addition, the taste in the thawing process of the frozen beverage is adjusted.

It is a graph which shows the relationship between the elapsed time and the melting | dissolving rate of lacto ice containing the frozen confectionery or the physical property improving agent for frozen drinks. It is a graph which shows the relationship between elapsed time and the melting | dissolving rate of the popsicle which contains the physical property improvement agent for frozen confectionery or frozen drinks. It is a graph which shows the relationship between the melting rate and soluble solid content concentration (Brix) of the frozen drink containing the physical property improving agent for frozen confectionery or frozen drink.

  The physical property improving agent for frozen confectionery or frozen beverages of the present invention contains Sabamumugi seed gum. Sabakumugi seed gum is obtained by defatting and drying the seed coat of Artemisia halodendron TURCZ. Ex BESS., Artemisia ordosica KRASCHEN., Artemisias sphaerocephala KRASCH. The main component of mackerel mugwort seed gum is a neutral polysaccharide and an acidic polysaccharide having α-cellulose as a basic skeleton.

  The frozen desserts targeted by the physical properties improving agent for frozen desserts or frozen beverages of the present invention include ice creams (ice cream, lacto ice, iced milk, etc.), soft creams, ice cakes, cracker sand ices, ice cubes, ice creams in cups Ice cream mix, soft ice cream mix, ice cream mix, sorbet, popsicle, sleet, shaved ice (including fine ice), frozen yogurt, shake and the like.

  The frozen beverages targeted by the physical properties improving agent for frozen desserts or frozen beverages of the present invention are all beverages generally distributed as beverages, for example, drinking water (for example, natural water), tea (for example, green tea, black tea, Chinese tea, oolong tea, hub tea, barley tea, buckwheat tea, blended tea, hoji tea, puer tea, umekobu tea, mate tea, etc.), soft drinks (eg, citrus fruits, apples, grapes, pineapples, strawberries, raspberries, blueberries, Mango, papaya and other fruit juice drinks, non-alcoholic drinks, etc.), carbonated drinks (eg, cider, cola, etc.), sports drinks, coffee, cocoa, tea, alcoholic drinks (eg, strawberry high, liqueur, cocktail, etc.), alcoholic beverages (Eg, beer, wine, gin, rum, vodka, tequila, sake, shochu, brandy, whiskey), milk, soy milk, vegetables Include those of the juice (tomato, etc.), or to freeze the beverage containing them. Among these, those containing a taste component including sweet taste and the like are preferable.

  The shape retention of the frozen confectionery produced by the frozen confectionery or frozen beverage properties improving agent of the present invention means that when the frozen confectionery is left in an environment at a temperature higher than the storage temperature, the frozen confectionery is prevented from melting and the shape is maintained for a long time. It means performance. The formability of frozen confection means the ability to obtain a desired shape when shaping the frozen confectionery into a specific shape (for example, a spiral shape of soft cream). The bubble stability of the frozen confection means the performance that the bubbles are stably contained in the frozen confectionary until the frozen confection is cured at about −35 ° C. or less when the frozen confectionery contains bubbles.

  Frozen desserts may melt due to temperature changes (heat shock) during opening and closing of the freezer and storage distribution. As a result, a water separation phenomenon in which moisture exudes from the frozen dessert and a phenomenon in which sugar exudes from the frozen dessert occur. The heat shock resistance of frozen confection means the ability to suppress water separation caused by temperature change of the frozen confectionery and the ability to suppress oozing out of sugar.

  The adjustment of the taste in the melting process of the frozen beverage produced by the physical properties improving agent for frozen desserts or frozen beverages of the present invention means the ability to reduce the difference in taste as the frozen beverage starts melting and as it melts. .

  The physical property improving agent for frozen confectionery or frozen beverages of the present invention can be appropriately adjusted in the amount added to the frozen confectionery or frozen beverage according to the purpose of use or the raw material of the frozen confectionery or frozen beverage to be used. For example, when improving the shape retention and shapeability of frozen confectionery, the added amount of the physical properties improving agent for frozen confectionery or frozen beverages is preferable to frozen confectionery in terms of mackerel mugwort seed gum in the frozen confectionery or frozen beverage properties improving agent. Is 0.005 to 0.8% by weight, more preferably 0.01 to 0.4% by weight. If the addition amount is 0.005% by weight or more, it is preferable because sufficient shape retention and formability can be imparted to the frozen dessert. If the addition amount is 0.8% by weight or less, it is preferable because a decrease in handling property due to an increase in the viscosity of the frozen dessert can be suppressed.

  In the case of improving the bubble stability of the frozen confectionery, the amount of the physical property improving agent for the frozen confectionery or frozen beverage is preferably 0.005 to the frozen confectionery in terms of mackerel mugwort seed gum in the frozen confectionery or frozen beverage physical property improving agent. 0.8% by weight, more preferably 0.01 to 0.4% by weight. An addition amount of 0.005% by weight or more is preferable because sufficient bubble stability can be imparted to the frozen dessert. If the addition amount is 0.8% by weight or less, it is preferable because a decrease in handling property due to an increase in the viscosity of the frozen dessert can be suppressed.

  In the case of improving the heat shock resistance of frozen confectionery (inhibition of water separation, suppression of oozing out of sugar), the addition amount of the physical property improving agent for frozen confectionery or frozen beverage is in terms of mackerel mugwort seed gum in the physical property improving agent for frozen confectionery or frozen beverage, Preferably it is 0.005-0.8 weight% with respect to frozen confectionery, More preferably, it is 0.01-0.4 weight%. An addition amount of 0.005% by weight or more is preferable because sufficient heat shock resistance can be imparted to the frozen dessert. If the addition amount is 0.8% by weight or less, it is preferable because a decrease in handling property due to an increase in the viscosity of the frozen dessert can be suppressed.

  The amount of the frozen confectionery or frozen drink physical property improver when adjusting the taste during the thawing process of the frozen beverage is preferable to the frozen beverage in terms of mackerel mugwort seed gum in the frozen confectionery or frozen beverage physical property improver. Is 0.005 to 0.5% by weight, more preferably 0.01 to 0.2% by weight. When the amount added is 0.005% by weight or more, when the frozen beverage is drunk while being melted, the taste is strong at the beginning of melting, and it can be sufficiently suppressed that the taste becomes thin as it melts. If the addition amount is 0.5% by weight or less, it is preferable because the viscosity of the frozen beverage can be appropriate for drinking.

  To the physical property improving agent for frozen desserts or frozen beverages of the present invention, other polysaccharides and the like may be added as long as the effect of Sabamu mugi seed gum is not hindered. Other polysaccharides include, for example, glucomannan, galactomannan (eg locust bean gum, guar gum, tara gum, etc.), tamarind seed gum, carrageenan, tragacanth gum, karaya gum, xanthan gum, welan gum, deacylated gellan gum, native gellan gum, Gum arabic, gati gum, macrohomopsis gum, agar, gelatin, HM pectin, LM pectin, curdlan, alginic acids (eg, alginic acid, alginate, etc.), carboxymethylcellulose, methylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, microcrystalline cellulose , Fermented cellulose, microfibrous cellulose, soybean polysaccharide, emulsifiable starch and the like. Other polysaccharides may be used alone or in combination of two or more.

  Various additives and food materials may be added to the physical property improving agent for frozen desserts or frozen beverages of the present invention. Various additives and food ingredients include, for example, flavorings, sweeteners, acidulants, coloring agents, bitterings, emulsifiers, vitamins, minerals, functional materials, pulp, plant seeds, rhizomes, bark, leaves, flowers and Extracts from these, animal fats and oils, vegetable fats and oils, animal proteins, vegetable proteins, starch, starch degradation products (dextrin), water-soluble dietary fiber, poorly soluble dietary fiber, polyphenols, peptides, amino acids, alcohol, etc. Is mentioned.

  There is no restriction | limiting in particular in the property of the physical property improvement agent for frozen confectionery or frozen drink of this invention, It is possible to make shapes, such as a liquid form, a powder form, a granule form, a tablet form, a capsule form, by arbitrary methods. When the physical property improving agent for frozen desserts or frozen beverages is liquefied, it can be liquefied by dissolving Sabamumugi seed gum in a solvent such as water.

  Next, the frozen dessert or the frozen beverage of the present invention will be described below. The frozen dessert or frozen beverage of the present invention contains the physical property improving agent for frozen dessert or frozen beverage of the present invention. Examples of the frozen confectionery or frozen beverage include the same ones as exemplified as the frozen confectionery or frozen beverage targeted by the physical property improving agent for frozen confectionery or frozen beverage of the present invention.

  The ratio of soluble solid content of the frozen dessert or frozen beverage of the present invention is preferably 1 to 60% by weight, more preferably 10 to 40% by weight. The component constituting the soluble solid content is not particularly limited as long as it is a water-soluble solid content usually used in frozen desserts or frozen beverages. Specifically, in addition to mackerel mugwort seed gum, as long as the effects of the present invention are exhibited, for example, fats and oils, fruit juices, proteins, sweeteners, nonfat milk solids, fragrances, acidulants, pigments, emulsifiers, antioxidants A material obtained by mixing additive materials selected from the above at a predetermined ratio can be used. In addition, about a frozen drink, the thing containing a sweetener is preferable. According to the present invention, taste, particularly sweetness, can be adjusted in the process of thawing a frozen beverage.

  Examples of the fats and oils include vegetable oils (for example, palm oil, palm oil, soybean oil, rapeseed oil, cottonseed oil, corn oil, sunflower oil, olive oil, safflower oil, cocoa butter, palm kernel oil, etc.), milk fat (for example, , Butter, etc.), or these fractionated fats and oils, hardened fats and oils, and transesterified fats and oils. The fats and oils may be used alone or in combination of two or more.

  Examples of the protein include milk, skim milk powder, whole fat powdered milk, whole fat sweetened condensed milk, skimmed sweetened condensed milk, skim concentrated milk, milk-derived protein contained in fresh cream, egg-derived protein contained in egg white, etc. Can be mentioned. Proteins may be used alone or in combination of two or more.

  Examples of the sweetener include sugars (for example, sucrose, isomerized sugar, lactose, maltose, glucose, fructose, invert sugar, syrup, powdered syrup, reduced malt syrup, honey, trehalose, palatinose, D-xylose, etc.) Sugar alcohols (eg, xylitol, sorbitol, maltitol, erythritol, etc.), high-intensity sweeteners (eg, saccharin sodium, cyclamate and salts thereof, acesulfame potassium, thaumatin, aspartame, sucralose, aritem, neotame, advantame, stevia Stevioside contained in the extract, mogroside V contained in the Lacanca extract, etc.).

  As an emulsifier, what is necessary is just an emulsifier generally used for frozen confectionery or a frozen drink use. Specifically, for example, glycerin fatty acid ester (for example, monoglycerin fatty acid ester, diglycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, etc.), sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, Examples include saponin, polysorbate, stearoyl lactate (eg, sodium salt, calcium salt).

  The frozen dessert or frozen beverage of the present invention may contain, for example, food materials used for nutrient enhancement such as minerals such as calcium, vitamins, catechins, and proteins. In addition, in order to give a variety of flavor and texture to frozen desserts or frozen beverages, insoluble solids such as pulp, nuts, cookies, chocolate, croutons, breads, sauces, etc. are added to the frozen desserts or frozen beverages. It may be added.

  There is no restriction | limiting in particular in the manufacturing method of the frozen dessert or frozen drink of this invention, What is necessary is just to utilize a normal manufacturing method according to the kind of frozen dessert or frozen drink.

  Next, the method for stabilizing a frozen dessert or a frozen beverage of the present invention will be described below. The method for stabilizing a frozen confectionery or frozen beverage of the present invention is characterized in that the physical property improving agent for a frozen confectionery or frozen beverage of the present invention is added to the frozen confectionery or frozen beverage. Examples of the frozen confectionery or frozen beverage include the same ones as exemplified as the frozen confectionery or frozen beverage targeted by the physical property improving agent for frozen confectionery or frozen beverage of the present invention.

  In the method for stabilizing frozen desserts or frozen beverages of the present invention, the amount of the property improving agent for frozen desserts or frozen beverages added to the frozen dessert or frozen beverage is the amount of the physical property improving agent for frozen desserts or frozen beverages added to the above frozen dessert or frozen beverage. It may be in the same range.

  In the method for stabilizing frozen confectionery or frozen beverage of the present invention, there is no particular limitation on the method for adding the physical property improving agent for frozen confectionery or frozen beverage to the frozen confectionery or frozen beverage, and the physical property improving agent for frozen confectionery or frozen beverage is in the frozen confectionery or frozen beverage. Any method can be used as long as it can be dissolved or dispersed uniformly.

  EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto. In the text, “*” means that it is manufactured by San-Ei Gen FFI Co., Ltd., and “*” means that it is a registered trademark of San-Ei Gen FFI Co., Ltd.

<Experimental example 1> Lact ice 1
Lact ice 1 was prepared according to the following formulation. The prepared lacto ice 1 had a total solid content of 33.6% by weight, a non-fat milk solid content of 8.6% by weight, a vegetable oil / fat content of 9.0% by weight, and a sweetness of 14.3.

<Prescription> (wt%)
Sugar 13.5
Mizuame 3.0
Nonfat dry milk 9.0
Coconut oil 9.0
Properties improver for frozen desserts or frozen beverages See Table 1 Homogen * DM-S * 0.2
Alligator flavor NO. 93-I * 0.1
Total amount of ion-exchanged water 100.0

Physical properties improver for frozen desserts or frozen beverages: Sabakyu mugwort seed gum homogen * DM-S *: Glycerin fatty acid ester alligator flavor N0.93-I *: Fragrance

<Method for preparing lacto ice 1>
1) Water candy and ion-exchanged water were put into a container, and while stirring, sugar, skim milk powder, frozen dessert or frozen drink physical property improver and emulsifier were added in advance, and the temperature was raised to 80 ° C. with stirring.
2) After reaching 80 ° C., coconut oil was added and stirred for 10 minutes while maintaining the temperature.
3) Homogenized with a homogenizer (first stage: 10 MPa, second stage: 5 MPa).
4) Aged overnight after cooling to 5 ° C. or lower.
5) Freezing (overrun: about 80% by weight) was performed, filled into a cup, and rapidly frozen to -40 ° C.

By the following method, the water separation suppression of the lactice 1 was evaluated. The results are shown in Table 1.
<Water separation suppression>
A sample at −20 ° C. (Lact Ice 1) is taken out from the cup, and the sample is allowed to stand on the filter paper at room temperature (25 ° C.), and the mass of the filter paper after 60 minutes is measured. Was measured. It means that it is excellent in water separation suppression, so that a water separation rate is low.

Water separation rate (% by weight) = [(filter paper weight after 60 minutes−original weight of filter paper) / original weight of sample] × 100

The formability of Lact Ice 1 was evaluated by the following method. The results are shown in Table 1.
<Formability>
A -4.5 ° C sample (lacto ice) immediately after freezing was formed into a conical shape using a polyethylene bag with a stainless steel base and allowed to stand at room temperature (25 ° C) for 5 minutes. The formability was evaluated based on the following criteria.
[Judgment criteria for formability]
◎: The uneven shape of the base is clearly left and there is an edge ○: The uneven shape of the base is slightly rounded, but it remains clearly △: The uneven shape of the base is rounded and clear There is no shine on the surface ×: The uneven shape of the base is about to disappear

  As is apparent from Table 1, by adding a physical property improver for frozen confectionery or frozen beverage (Saba-kumogi seed gum) to lact ice 1, water separation of lact ice 1 is suppressed, and heat shock resistance is improved. The water separation inhibition is improved as the amount of the physical property improving agent for frozen desserts or frozen beverages is increased. Moreover, the shaping property of lacto ice improves by adding the physical property improving agent for frozen desserts or frozen drinks to lact ice. The formability is best when the amount of the physical property improving agent for frozen desserts or frozen beverages is around 0.05 to 0.1% by weight.

<Experimental example 2> Lact ice 2
Lact ice 2 was prepared according to the following formulation. The prepared lacto ice 2 had a total solid content of 33.6% by weight, a non-fat milk solid content of 8.6% by weight, a vegetable oil / fat content of 9.0% by weight, and a sweetness of 14.3.
<Prescription> (wt%)
Sugar 13.5
Mizuame 3.0
Nonfat dry milk 9.0
Coconut oil 9.0
Properties improver for frozen desserts or frozen beverages See Table 2 Homogen * DM-S * 0.2
Alligator flavor N0.93-I * 0.1
Total amount of ion-exchanged water 100.0

  By the same method as the evaluation method for water separation inhibition, the water separation inhibition of lactice 2 was evaluated. The results are shown in Table 2.

The shape retention property of Lact Ice 2 was evaluated by the following method. The results are shown in Table 3. Moreover, the result of Table 3 was graphed (FIG. 1).
<Shape retention>
A sample at −20 ° C. (Lactice 2) was placed on a net and left in an environment at room temperature (25 ° C.), and the relationship between elapsed time and melting rate was examined. The melting rate was calculated from the following formula. The lower the melting rate, the better the shape retention.

Melting rate (%) = (weight of sample dropped from the net at an arbitrary elapsed time from the start / original weight of sample) × 100

  As is apparent from Table 3 and FIG. 1, frozen iced confectionery containing Sabakumugi seed seed gum or lacto ice 2 (Experimental Examples 2-1 and 2-4) using a physical property improving agent for frozen beverages is either frozen confectionery containing xanthan gum or Compared with Lact Ice 2 (Experimental Example 2-7) using a physical property improver for frozen beverages, the melting rate is low and the shape retention is excellent.

<Experimental Example 3> Sherbet A sherbet was prepared according to the following formulation. The prepared sherbet had a total solid content of 23.8% by weight and a sweetness of 17.

<Prescription> (wt%)
5 times concentrated citrus mixed turbid juice 5.0
Fructose glucose liquid sugar 10.0
Mizuame 8.0
Sugar 7.0
Citric acid 0.3
Orange flavor NO. 2902 (P) * 0.07
Orange essence NO. 51237 (N) * 0.06
Physical properties improver for frozen desserts or frozen beverages See Table 1. Total amount in ion-exchanged water 100.0

Orange flavor NO. 2902 (P) *, Orange Essence NO. 51237 (N) *: Fragrance

<Method for preparing sherbet>
1) Put fructose glucose liquid sugar, starch syrup and ion-exchanged water into a container, and while stirring, add sugar mixed in advance with powder and a physical property improver for frozen desserts or frozen beverages, and raise the temperature to 80 ° C with stirring The mixture was stirred for 10 minutes while maintaining the temperature.
2) After cooling to 5 ° C. or lower, fruit juice, acid, and flavor were added.
3) Freezing (overrun: about 70% by weight) was performed, filled in an ice tube and cured at -30 ° C.

Inhibition of sherbet sugar oozing was evaluated by the following method. The results are shown in Table 4.
<Sugar oozing out suppression>
About 50 g of a sample (sherbet) was sandwiched between filter papers, and the sample placed in a plastic bag with a chuck was further placed in a plastic case and allowed to stand so that the samples did not overlap each other. The weight of the filter paper after storage at −15 ° C. for 3 days was measured, and the weight of the sugar exuded from the sample was calculated. It means that the lower the weight of sugar oozed from the sample, the better the oozing-out effect of sugar.

  As is apparent from Table 4, the sherbet (Experimental Examples 3-2 to 3-5) using the physical property improving agent for frozen confectionery or frozen beverages containing Sabamu mugwort seed gum contains the physical property improving agent for frozen confectionery or frozen beverages. Compared with the sherbet which does not (Experimental example 3-1), it is excellent in the oozing-out suppression effect of sugar.

<Experimental Example 4> Popsicle Day Popsicles were prepared according to the following formulation. The prepared ice candy had a total solid content of 16.6% by weight.

<Prescription> (wt%)
Fructose glucose liquid sugar 11.0
Sugar 8.0
Citric acid 0.05
Blue No. 1 0.0001
Champagne Cider Essence * 0.1
Physical properties improver for frozen desserts or frozen beverages See Table 5 Total amount in ion-exchanged water 100.0

Blue No. 1: Coloring champagne cider essence *: Fragrance

<Method of preparing popsicle>
1) Put fructose-glucose liquid sugar and ion-exchanged water into a container, add premixed sugar, frozen dessert or frozen drink physical property improver while stirring, stir at 80 ° C for 10 minutes, then cool to 5 ° C or below did.
2) Acid, pigment, and fragrance were added and stirred until uniform.
3) Each ice tube was filled with 70 g and cured at −30 ° C.

<Sugar oozing out suppression>
The amount of sugar oozing out from popsicles was measured by the same method as the evaluation method for inhibiting oozing out of sugar in Experimental Example 3, and the sugar oozing rate was calculated from the following formula. The lower the oozing rate of sugar, the better the suppression of oozing of sugar. The results are shown in Table 5.

Permeation rate of sugar = (filter paper weight after storage−original weight of filter paper) / original weight of sample] × 100

  As apparent from Table 5, as the amount of the frozen confectionery or frozen beverage physical property improving agent containing Sabamu mugwort seed gum increases, the effect of suppressing the oozing out of sugar improves.

<Shape retention>
The shape retention of popsicle was evaluated by the same method as in Experimental Example 2. The results are shown in Table 6. Moreover, the result of Table 6 was graphed (FIG. 2).

  As apparent from Table 6 and FIG. 2, popsicles (Experimental Examples 4-3 and 4-4) using the physical property improver for frozen confectionery or frozen beverages containing Sabakumyogi seed gum have physical properties for frozen confectionery or frozen beverages. Compared to popsicles (Experimental Example 4-1) containing no improver, the melting rate is low and the shape retention is excellent.

<Experimental Example 5> Oyster Ice Oyster ice was prepared according to the following formulation. Table 7 shows the stabilizers used and the amounts added. The oyster ice syrup prepared had a total solid content of 18.3% by weight.

<Oyster ice syrup formulation> (wt%)
Sugar 22.0
Fructose glucose liquid sugar 10.0
Mizuame 12.0
Citric acid 0.1
Blue No. 1 0.0002
Champagne Cider Essence * 0.2
Physical property improver for frozen desserts or frozen beverages See Table 7. Total amount in ion-exchanged water 100.0

<Method of preparing oyster ice>
1) Put syrup, fructose glucose liquid sugar and ion-exchanged water into a container, add premixed sugar, frozen dessert or frozen drink physical property improver with stirring and stir and dissolve at 80 ° C. for 10 minutes. Cooled to ° C.
2) A syrup was prepared by adding an acid, a dye and a fragrance and stirring until uniform.
3) Ice was shaved with an oyster ice machine, mixed with a hand mixer for 30 seconds so that ice: syrup = 1: 1 (mass ratio), then filled into an ice tube and cured at −30 ° C.

The bubble stability of shaved ice was evaluated by the following method. The results are shown in Table 7.
<Evaluation of bubble stability>
The overrun of shaved ice was measured by the following method. The overrun means the amount of bubbles in the frozen dessert and can be measured by the following method. The weight when the prepared oyster ice is completely melted in the container and filled with a full amount of liquid excluding bubbles, and the weight when the sample foamed in a container of the same capacity as the container is filled Measure and calculate with the following formula. The larger the overrun value, the more air bubbles in the frozen dessert, and the higher the bubble stability of the frozen dessert.

Overrun (% by weight) = [(weight of unfoamed sample−weight of sample after foaming) / weight of sample after foaming] × 100

  By the same method as the evaluation method for inhibiting the oozing out of sugar in Experimental Example 3, the inhibition of the oozing out of sugar from oyster ice was evaluated. The results are shown in Table 7.

  As is clear from Table 7, as the amount of the frozen confectionery or frozen drink physical property improving agent containing Sabamu mugwort seed gum increases, the overrun increases and the bubble stability improves. In addition, oyster ice (Test Example 5-3) using a physical property improving agent for frozen confectionery or frozen beverages containing Sabakumugi seed gum is oyster using a physical property improving agent for frozen confectionery or frozen beverages containing the same amount of xanthan gum. Compared to ice (Experimental Example 5-5), the overrun is high and the bubble stability is excellent.

  As is apparent from Table 7, the effect of suppressing the oozing out of sugar is improved as the amount of the frozen confectionery or frozen drink physical property improving agent containing Sabamumugi seed gum is increased. Oyster ice using a frozen confectionery or frozen drink physical property improver containing Sabakumogi seed gum (Experimental Example 5-3) is an oyster ice using a frozen confectionery or frozen drink physical property improver containing the same amount of xanthan gum ( Compared with Experimental Example 5-5), the effect of suppressing the seepage of sugar is excellent.

<Experimental example 6> Frozen beverage A frozen beverage was prepared according to the following formulation. The prepared frozen beverage had a total solid content of 15.0% by weight and a sweetness of 16.0.

<Prescription> (wt%)
Fructose glucose liquid sugar 20.0
5 times concentrated citrus mixed turbid juice 1.0
Citric acid 0.17
Carotene base NO. 35468 * 0.02
Orange essence NO. 51237 (N) * 0.1
Physical property improver for frozen desserts or frozen beverages See Table 8 Total amount in ion-exchanged water 100.0

Carotene base NO. 35468 *: Coloring agent Orange Essence NO. 51237 (N) *: Fragrance

<Method for preparing frozen beverage>
1) Fructose-glucose liquid sugar and ion-exchanged water were put into a container, and a physical property improving agent for frozen desserts or frozen beverages was added while stirring, and the mixture was stirred and dissolved at 80 ° C. for 10 minutes.
2) Acid, carotene base and flavor were added.
3) Heated to 95 ° C., corrected with boiled ion exchange water, cooled in a PET container after hot pack filling.

<Measurement of melting rate and soluble solid content concentration (Brix)>
A sample in a PET container frozen at −20 ° C. was left in an inverted state at room temperature (25 ° C.), and the relationship between elapsed time and melting rate was examined. The melting rate was calculated by the following formula.

Melting rate (%) = (total weight of sample discharged from container over time / original weight of sample) × 100

Moreover, the soluble solid content concentration (Brix) of the thawed frozen beverage at each melting rate was measured using a saccharimeter (manufactured by ATAGO). FIG. 3 shows the relationship between the melting rate and Brix.

As is clear from FIG. 3, the frozen beverage using the confectionery containing frozen mackerel seed gum or the physical property improver for frozen beverage (Experimental Example 6-2) has little change in Brix even when the melting rate is increased. . This means that there is no significant difference in the Brix of the frozen frozen beverage at the early and late melting stages, and it is possible to drink a frozen beverage having an almost constant Brix continuously. On the other hand, the frozen beverage (Experimental Example 6-1) which does not use the frozen confectionery or the physical property improver for frozen beverage has a high Brix at the initial stage of melting and a low Brix at the late stage of melting. Therefore, the taste of the thawed frozen beverage is strong at the early stage of thawing, and the taste is lighter at the later stage of thawing. In addition, the frozen beverage using the frozen sweets containing xanthan gum or the physical property improver for frozen beverage (Experimental Example 6-3) has a substantially constant Brix in the late stage of melting, but has a high Brix in the early stage of melting. The taste of the thawed frozen beverage is strong.

Claims (3)

  A physical property improving agent for frozen desserts or frozen beverages containing Sabakumugi mugi seed gum.   A frozen confectionery or frozen beverage containing the physical property improving agent for frozen confectionery or frozen beverage according to claim 1. A method for stabilizing a frozen dessert or frozen beverage, comprising adding the physical property improving agent for frozen dessert or frozen beverage according to claim 1 to the frozen dessert or frozen beverage.