JP2020162475A - Composition for frozen dessert, method for producing composition for frozen dessert, frozen dessert, and method for producing frozen dessert - Google Patents

Abstract

To provide a composition for frozen dessert that gives frozen dessert such as ice cream that has reduced calorie, has a richer taste, and is easier to scoop up with a spoon, a method for producing a composition for frozen dessert, a frozen dessert produced using the composition for frozen dessert, and a method for producing a frozen dessert.SOLUTION: A composition for frozen dessert contains inulin and at least one of methyl cellulose, hydroxypropyl methylcellulose, and carboxymethyl cellulose.SELECTED DRAWING: None

Description

The present invention relates to a frozen dessert composition, a method for producing a frozen dessert composition, a frozen dessert using the frozen dessert composition, and a method for producing a frozen dessert.

Conventionally, frozen desserts such as ice cream have been provided as a product having a rich flavor and a good texture by containing a large amount of fat and sugar. However, in recent years, there has been an increasing demand for frozen desserts with reduced calories, and reduction of the amount of fat, sugar, etc. used has been studied. However, usually, when the amount of fat and sugar used in frozen desserts such as ice cream is reduced, the feeling of richness disappears, and it becomes hard and difficult to pass through a spoon. Therefore, the use of water-soluble dietary fiber such as polydextrose as a substitute for fat is being studied.

For example, Patent Document 1 describes a technique for utilizing polydextrose as a fat substitute.

Patent Document 2 describes a high-sweetness sweet substance and maltodextrin extracted from licorice or stevia, or a high-sweetness sweet substance extracted from licorice or stevia in an ice cream-like food having a milk fat content of less than 8%. And to contain swollen glucomannan fine particles.

However, with the methods of Patent Documents 1 and 2, it has been difficult to produce ice creams that have both a rich feeling and good spoon-likeness.

JP-A-2-242656 Japanese Patent Application Laid-Open No. 11-299426

An object of the present invention is a composition for frozen desserts, a method for producing a composition for frozen desserts, a composition for frozen desserts, which can reduce calories, have a rich feeling, and have good spoon passage, and can obtain frozen desserts such as ice cream. It is an object of the present invention to provide a frozen dessert using a product and a method for producing a frozen dessert.

The present invention is a frozen dessert composition containing inulin and at least one of methyl cellulose, hydroxypropyl methyl cellulose, and carboxymethyl cellulose.

The present invention contains inulin, at least one of methyl cellulose, hydroxypropyl methyl cellulose, and carboxymethyl cellulose, and water, and the mass ratio of the content of the inulin to the water is inulin: water = 30: 70 to 60: The range is 40, and the content of at least one of the methyl cellulose, hydroxypropyl methyl cellulose, and carboxymethyl cellulose is in the range of 0.5 to 3.0% by mass with respect to the total content of the inulin and the water. There is a composition for cold confectionery.

The present invention includes a step of mixing and creaming inulin, at least one of methyl cellulose, hydroxypropyl methyl cellulose, and carboxymethyl cellulose, and water, and the mass ratio of the content of the inulin and the water is inulin: water. The content is in the range of 30:70 to 60:40, and the content of at least one of the methyl cellulose, hydroxypropyl methyl cellulose, and carboxymethyl cellulose is 0.5 to 3 with respect to the total content of the inulin and the water. A method for producing a composition for cold confectionery, which is in the range of 0.0% by mass.

The present invention is a frozen dessert containing the composition for frozen desserts.

The present invention is a method for producing a frozen dessert, which is produced using the composition for frozen desserts.

INDUSTRIAL APPLICABILITY According to the present invention, a frozen dessert composition capable of obtaining a frozen dessert such as ice cream, which has a rich feeling and good spoon passage, a method for producing a frozen dessert composition, and a frozen dessert composition thereof. It is possible to provide the frozen dessert used and the method for producing the frozen dessert.

It is a figure which shows the measurement result of the ice creams of Example 1-3, control (Comparative Example 1) by the taste recognition apparatus.

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

<Frozen dessert composition>
The frozen dessert composition according to the embodiment of the present invention contains inulin and at least one of methyl cellulose, hydroxypropyl methyl cellulose, and carboxymethyl cellulose.

Inulin is known as a water-soluble dietary fiber, and the calories of foods are reduced by adding inulin to foods. By using inulin in combination with at least one of methyl cellulose, hydroxypropyl methyl cellulose, and carboxymethyl cellulose as a composition for frozen desserts, the present inventors reduce calories, have a rich feeling, and have good spoon passage. It was found that frozen desserts such as ice cream can be obtained.

The composition for frozen desserts according to the present embodiment contains inulin and at least one of methyl cellulose, hydroxypropyl methyl cellulose, and carboxymethyl cellulose, and is preferably used as a cream. For example, by adding inulin, which is a water-soluble dietary fiber, and at least one of methyl cellulose, hydroxypropyl methyl cellulose, and carboxymethyl cellulose after creaming, it gives a rich feeling while reducing calories, and has good spoon passage. , Ice cream and other frozen desserts can be made. Furthermore, it was also found that the frozen desserts such as ice creams thus obtained can suppress the growth of ice crystals and improve the storage stability during storage in a frozen state of, for example, −20 ° C.

Inulin is a water-soluble dietary fiber, a polysaccharide in which D-fructose is sequentially dehydrated and polymerized on the fructose side of sucrose with a β- (2 → 1) bond, and two or more molecules of fructose are polymerized on glucose. It also contains low-degree-of-polymerization fruct-oligosaccharides in which 2-4 molecules of fructose are polymerized. The degree of polymerization of inulin is, for example, in the range of 10 to 20. The degree of polymerization of inulin can be measured by ion chromatography.

Methyl cellulose is a kind of polysaccharide, and is a substance in which a part of -OH groups of cellulose is replaced with ₃ -OCH groups (methoxy groups). As the methyl cellulose, those having a gelation temperature (° C.) of, for example, 30 ° C. to 60 ° C. can be used, and those having a viscosity (mPa · s) (25 ° C., 1% concentration) of, for example, 0 to 20000 mPa · s are used. be able to.

Hydroxypropylmethylcellulose is a type of polysaccharide in which some of the -OH groups of cellulose are replaced with -OCH ₃ groups (methoxy groups) and -OCH ₂ CH (OH) CH ₃ groups (hydroxypropyloxy groups). It is a substance. As the hydroxypropylmethyl cellulose, those having a gelation temperature (° C.) of, for example, 50 ° C. to 90 ° C. can be used, and those having a viscosity (mPa · s) (25 ° C., 1% concentration) of, for example, 0 to 100,000 mPa · s. Can be used.

Carboxymethyl cellulose is a kind of polysaccharide, and is a substance in which a part of -OH groups of cellulose is replaced with -OCH ₂ COOH groups (carboxymethyl groups). As the carboxymethyl cellulose, those having a viscosity (mPa · s) (25 ° C., 1% concentration) of, for example, 0 to 15,000 mPa · s can be used.

In the composition for frozen desserts according to the present embodiment, the blending amount of at least one of methyl cellulose, hydroxypropyl methyl cellulose, and carboxymethyl cellulose is, for example, in the range of 0.01 to 20 parts by mass with respect to 100 parts by mass of inulin. It is preferably in the range of 0.2 to 10 parts by mass. If the amount of at least one of methyl cellulose, hydroxypropyl methyl cellulose, and carboxymethyl cellulose is less than 0.01 parts by mass with respect to 100 parts by mass of inulin, it may not be creamed when used as a cream, and 20 parts by mass is used. If it exceeds, it will not be smooth when creamed and may feel slimy.

The frozen dessert composition according to the present embodiment may contain inulin, at least one of methyl cellulose, hydroxypropyl methyl cellulose, and carboxymethyl cellulose, and water. The composition for frozen desserts according to the present embodiment is preferably used by adding water in addition to inulin and at least one of methyl cellulose, hydroxypropyl methyl cellulose, and carboxymethyl cellulose to make a cream.

The water is not particularly limited, and examples thereof include tap water and pure water.

In the composition for cold confectionery according to the present embodiment, the mass ratio of the content of inulin and water is in the range of inulin: water = 30:70 to 60:40, and at least one of methyl cellulose, hydroxypropyl methyl cellulose, and carboxymethyl cellulose. The content of one is preferably in the range of 0.5 to 3.0% by mass with respect to the total content of inulin and water. If the mass ratio of inulin to water content is outside the range of inulin: water = 30:70-60:40, it may be difficult to cream. Further, when the content of at least one of methyl cellulose, hydroxypropyl methyl cellulose and carboxymethyl cellulose is outside the range of 0.5 to 3.0% by mass with respect to the total content of inulin and water, it is creamed. May be difficult.

The composition for cold confectionery according to the present embodiment includes inulin, at least one of methyl cellulose, hydroxypropyl methyl cellulose, and carboxymethyl cellulose, and in addition to water, succinoglycan, carob bean gum, tamarind seed gum, guar gum, pregelatinized starch, and modified starch. It may contain starch or the like.

The content of other components is, for example, in the range of 0.1 to 50% with respect to the weight of inulin, preferably in the range of 0.5 to 5%.

The form of the frozen dessert composition according to the present embodiment is not particularly limited, and may be in any form such as granular, powdery, solid, liquid, paste, etc., and contains water. It may be in a creamy form.

<Manufacturing method of frozen dessert composition>
The method for producing a frozen dessert composition according to the present embodiment includes a step of mixing inulin with at least one of methyl cellulose, hydroxypropyl methyl cellulose, and carboxymethyl cellulose. The method for producing a frozen dessert composition according to the present embodiment may include a step of mixing inulin, at least one of methyl cellulose, hydroxypropyl methyl cellulose, and carboxymethyl cellulose, and water to cream.

The composition for frozen desserts may be prepared, for example, by adding inulin to water, mixing, adding at least one of methyl cellulose, hydroxypropyl methyl cellulose, and carboxymethyl cellulose, mixing, cooling, and creaming.

The mixing temperature of water and inulin is, for example, in the range of 5 ° C. to 60 ° C., and the mixing temperature of the mixture of water and inulin and at least one of methyl cellulose, hydroxypropyl methyl cellulose, and carboxymethyl cellulose is, for example, 5 ° C. It is in the range of ~ 30 ° C. The cooling temperature is, for example, in the range of 5 ° C to 30 ° C.

In the method for producing a composition for cold confectionery according to the present embodiment, the mass ratio of the content of inulin and water is in the range of inulin: water = 30:70 to 60:40, and of methylcellulose, hydroxypropylmethylcellulose, and carboxymethylcellulose. The content of at least one of them is preferably in the range of 0.5 to 3.0% by mass with respect to the total content of inulin and water. If the mass ratio of inulin to water content is outside the range of inulin: water = 30:70-60:40, it may be difficult to cream. Further, when the content of at least one of methyl cellulose, hydroxypropyl methyl cellulose and carboxymethyl cellulose is outside the range of 0.5 to 3.0% by mass with respect to the total content of inulin and water, it is creamed. May be difficult.

<Frozen dessert and its manufacturing method>
The frozen dessert according to the present embodiment includes the above-mentioned frozen dessert composition. The composition for frozen desserts is used, for example, as a substitute for oils and fats contained in frozen desserts. By including the above composition for frozen desserts, it is possible to reduce the calories of frozen desserts, to obtain frozen desserts such as ice creams, which have a rich feeling and good spoon passage.

The method for producing a frozen dessert according to the present embodiment is a method for producing a frozen dessert using the above composition for frozen desserts.

Examples of frozen desserts include ice creams and frozen desserts. Ice creams are "raw milk, milk or special milk or processed foods made from these or frozen as the main raw material" in the "Ministry Ordinance on Ingredient Standards for Milk and Milk Products" of the Food Sanitation Law. , Milk solid content of 3.0% or more (excluding fermented milk) ”, ice cream (milk solid content of 15.0% or more, of which milk fat content of 8.0% or more), It can be roughly divided into three types: ice milk (milk solid content 10.0% or more, milk fat content 3.0% or more) and lacto ice (milk solid content 3.0% or more, milk fat content not specified). Examples of frozen desserts (milk solid content less than 3.0%) include popsicles, shaved ice, cracked ice, and sherbet. Of these, the frozen dessert composition is preferably applied to ice creams and ice creams, and particularly preferably to ice creams.

The ice creams, which are frozen desserts according to the present embodiment, have a hardness of, for example, 100 N or less, preferably less than 58.8 N, immediately after being taken out from storage at −20 ° C. for 32 to 36 hours. good. In addition, the taste intensity of milk fat feeling (umami richness) by the taste sensor is, for example, 0 to 0.5 as compared with the control (inulin + methyl cellulose, hydroxypropyl methyl cellulose, carboxymethyl cellulose which does not use at least one). Yes, preferably 0.5.

The method for producing a frozen dessert according to the present embodiment is a method for producing a frozen dessert using the above composition for frozen desserts, and may be in accordance with various conventional methods for producing frozen desserts, and is not particularly limited.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited to the following Examples.

<Example 1-1>
[Premixing (1)]
Skim milk powder, a high-sweetness sweetener preparation, and granulated sugar were powder-mixed at the blending ratios shown in Table 1.

[Premixing (2)]
Water (2) was placed in a food cutter (Speed Cutter K3 manufactured by National) at the blending ratio shown in Table 1, inulin was added thereto, and the mixture was mixed at 20 ° C. for 3 minutes. Next, methyl cellulose was added thereto, and the mixture was mixed and creamed at room temperature (20 ° C.) for 5 minutes, and then stored in a refrigerator at 5 ° C.

[Manufacturing of ice cream]
The mixture obtained by premixing (1) was mixed with water (1) at the blending ratio shown in Table 1, and egg yolk, whipped cream, and starch syrup were mixed therein in this order. Next, the creamed mixture obtained in the premix (2) was mixed there and heated until it reached 50 ° C. After filtering through a 40-mesh colander, homogenization was performed at 50 ° C. and 6000 rpm for 1 minute using an ultra-high-speed multi-stirring machine (TK-Robomix manufactured by Primix Corporation). Next, after filling the heat-resistant bag, the bag was placed in a constant temperature bath set at 68 ° C. and sterilized at 68 ° C. for 30 minutes. After the sterilization treatment, the mixture was cooled with running water for 30 minutes and aged in a refrigerator at 5 ° C. overnight (16 to 18 hours) to obtain an ice cream mix.

Vanilla essence was added to the ice cream mix in the beaker at the blending ratios shown in Table 1. Using an ice creamer (manufactured by Carpigiani Japan), overrun was adjusted while stirring at -3 to -6 ° C, and quick freezing (13 minutes) was performed. Using a desktop high-speed cutter (manufactured by Stephan) (set at −10 ° C.), the mixture was stirred at 1000 rpm for 20 seconds, mixed with a spatula, and further stirred for 20 seconds. The container was filled (center temperature at the time of filling-4.5 ° C) and immediately transferred to the curing step. It was rapidly frozen in a freezer at −60 ° C. for 30 minutes, then transferred to −20 ° C. and stored for 16 to 18 hours to obtain ice creams.

The obtained ice creams were measured for hardness and sensory evaluation (7 panelists). The averaged results are shown in Table 1. The evaluation criteria for sensory evaluation are as follows.
2: Strong body 1: Slightly rich 0: Normal -1: Slightly light-2: Light

[Measurement of hardness]
Using a hardness measuring device (manufactured by Shimadzu Corporation, desktop tester, EZ-SX type), a wedge-shaped plunger was penetrated into ice cream immediately after being taken out of the freezer at -20 ° C at a speed of 1 mm / sec. The stress at the time of penetration of 10 mm was measured, and the value (N) was taken as the hardness. Five ice creams were measured in each test group, and the average value was used. Here, the one having a hardness of less than 6 kgf (58.8 N) immediately after being taken out from −20 ° C. is considered to be very good for spoon passage. Moreover, when the hardness exceeded 100 N, the hardness was felt by the sensory evaluation. Therefore, if it is 58.8N to 100N, the spoon passage is good, and if it exceeds 100N, the spoon passage is bad.

<Comparative example 1>
Ice creams were prepared in the same manner as in Example 1-1 without using the creamed mixture obtained in the preliminary mixing (2) at the blending ratios shown in Table 1. The results are shown in Table 1.

<Comparative example 2>
Ice creams were prepared in the same manner as in Example 1-1 except that a starch decomposition product (maltodextrin) was used instead of inulin in the premixing (2) at the blending ratio shown in Table 1. The results are shown in Table 1.

<Comparative example 3>
Ice creams were prepared in the same manner as in Example 1-1 except that a starch decomposition product was used instead of methyl cellulose in the premixing (2) at the blending ratio shown in Table 1. The results are shown in Table 1.

Methylcellulose alone (Comparative Example 2) and inulin alone (Comparative Example 3) were hard and difficult to spoon through, and had a light taste without a rich feeling. When methyl cellulose and inulin were used in combination (Example 1-1), the spoon flow was improved, and the taste was richer and richer than that of the control (Comparative Example 1). In addition, the calories of the ice creams of Example 1-1 were reduced by 27% as compared with the control (Comparative Example 1).

Furthermore, the ice creams of Example 1-1 were evaluated for storage stability (stored at −20 ° C. for 3 months) by sensory evaluation (7 panelists). The evaluation criteria for storage stability are as follows. The evaluation result (mean value) of the storage stability of the ice creams of Example 1-1 is 1.0, and the growth of ice crystals is suppressed and the storage stability is improved during storage in a frozen state at −20 ° C. I was able to do it.
1: Smooth 0: Normal -1: Ice crystals are large and rough

<Comparative example 4>
Ice creams were prepared in the same manner as in Example 1-1 except that polydextrose was used instead of inulin in the premixing (2) at the blending ratios shown in Table 2. The results are shown in Table 2. The evaluation result of storage stability was -0.7.

<Comparative example 5>
Ice creams were prepared in the same manner as in Example 1-1 except that indigestible dextrin was used instead of inulin in the premixing (2) at the compounding ratio shown in Table 2. The results are shown in Table 2. The evaluation result of storage stability was -0.9.

<Comparative Example 6>
Ice creams were prepared in the same manner as in Example 1-1 except that polydextrose was used instead of inulin and methyl cellulose in the premixing (2) at the blending ratios shown in Table 2. The results are shown in Table 2. The evaluation result of storage stability was -1.0.

<Comparative Example 7>
Ice creams were prepared in the same manner as in Example 1-1 except that indigestible dextrin was used instead of inulin and methylcellulose in the premixing (2) at the blending ratios shown in Table 2. The results are shown in Table 2. The evaluation result of storage stability was -1.0.

Other water-soluble dietary fibers, such as polydextrose and indigestible dextrin, were good for spoon-passing, but could not give a rich feeling or richness.

<Example 2>
Ice creams were prepared in the same manner as in Example 1-1 except that hydroxypropylmethylcellulose was used instead of methylcellulose in the premixing (2) at the blending ratio shown in Table 3. The results are shown in Table 3.

<Example 3>
Ice creams were prepared in the same manner as in Example 1-1 except that carboxymethyl cellulose was used instead of methyl cellulose in the premixing (2) at the blending ratios shown in Table 3. The results are shown in Table 3.

Hydroxypropyl methylcellulose and carboxymethyl cellulose had the same effect as methyl cellulose. When carboxymethyl cellulose and inulin were used in combination, spoon passage was very good.

<Examples 1-2, 1-3>
Ice cream was used in the same manner as in Example 1-1 except that the use of fresh cream was changed to 1.5% (Example 1-2) and 0% (Example 1-3) in the blending ratio shown in Table 4. Creams were prepared. The results are shown in Table 4.

<Comparative Example 8>
Ice creams were prepared in the same manner as in Example 1-1 except that methyl cellulose was not used in the premixing (2) at the blending ratios shown in Table 4. The results are shown in Table 4.

As in Examples 1-3, ice creams having a good milk fat content and good spoon passage and a rich feeling were obtained.

<Reference example>
Same as in Example 1-1 except that egg yolk, fresh cream, and starch syrup were mixed in order without premixing (2), and then inulin, methylcellulose, and water (2) were added in order at the blending ratios shown in Table 5. To make ice creams. The results are shown in Table 5.

When methyl cellulose and inulin were creamed and then added as in Example 1-1, they were rich and rich and had good spoon passage.

[Quantification of taste]
Using the taste recognition device TS-5000Z (manufactured by Intelligent Sensor Technology), the control (Comparative Example 1) and the ice creams of Example 1-3 without using fresh cream were measured. First, each sample of frozen ice cream was returned to room temperature (20 ° C.), 100 g was weighed in a beaker, and 200 g of pure water was added. After stirring with a stirrer for 10 minutes (about 500 to 600 rpm), the mixture was centrifuged (3000 rpm, 10 minutes). The oil layer part was removed with an oil removing sheet, a spoon, etc., and the water layer part was used as a measurement sample for measurement. The measurement results are shown in FIG. Table 6 shows the taste intensity (taste based on control) from the sensor measurement values of bitterness first taste (bitterness miscellaneous taste), mellowness (umami), saltiness (salty taste), bitter aftertaste (bitterness), and milky fat feeling (umami richness). The calculated value (relative value of) is shown. In addition, some of the taste items (in parentheses) were paraphrased into expressions that match the food. In addition, sourness, astringent stimulus (first taste), and astringent taste (aftertaste) were not detected, so they were excluded from the results.

When the control (Comparative Example 1) was used as a reference, the ice creams of Examples 1-3 did not have a milky fat feeling (taste richness) of 0.5, but the result was an increase of 0.36.

As described above, with the frozen dessert composition of the example, it was possible to obtain ice creams having reduced calories, a rich feeling, and good spoon passage.

Claims (5)

A composition for frozen desserts, which comprises inulin and at least one of methyl cellulose, hydroxypropyl methyl cellulose, and carboxymethyl cellulose. It contains inulin, at least one of methyl cellulose, hydroxypropyl methyl cellulose, carboxymethyl cellulose, and water.
The mass ratio of the inulin to the water content is in the range of inulin: water = 30:70 to 60:40.
The content of at least one of the methyl cellulose, hydroxypropyl methyl cellulose, and carboxymethyl cellulose is in the range of 0.5 to 3.0% by mass with respect to the total content of the inulin and the water. Composition for frozen desserts. Inulin comprises the step of mixing and creaming at least one of methyl cellulose, hydroxypropyl methyl cellulose, carboxymethyl cellulose and water.
The mass ratio of the inulin to the water content is in the range of inulin: water = 30:70 to 60:40.
The content of at least one of the methyl cellulose, hydroxypropyl methyl cellulose, and carboxymethyl cellulose is in the range of 0.5 to 3.0% by mass with respect to the total content of the inulin and the water. A method for producing a composition for frozen desserts. A frozen dessert comprising the composition for a frozen dessert according to claim 1 or 2. A method for producing a frozen dessert, which comprises using the composition for frozen dessert according to claim 1 or 2.