JP2022019844A - Frozen confectionery - Google Patents

Abstract

PROBLEM TO BE SOLVED: To develop a method for enhancing a flavor of frozen confectionery to be eaten at a freezing point in addition to enhancing a flavor component such as a milk component.

SOLUTION: Frozen confectionery contains a polyglycerol condensed ricinoleic acid ester of 5-5,500 mass ppm, water, and oil and fat. The frozen confectionery contains 0.001-7.5 pts.mass of the polyglycerol condensed ricinoleic acid ester based on 100 pts.mass of the oil and fat, and has a content of the oil and fat of 50 mass% or less. In the frozen confectionery, an average degree of polymerization of the polyglycerol portion of the polyglycerol condensed ricinoleic acid ester is 2-10.

SELECTED DRAWING: None

COPYRIGHT: (C)2022,JPO&INPIT

Description

The present disclosure relates to frozen confectionery with improved flavor persistence.

Frozen desserts (frozen desserts) are typical foods that are eaten in a frozen state. Frozen desserts include not only cup ice cream, but also combination ice cream that combines ingredients such as bean paste, baked sweets, monaka, chocolate, and caramel. In recent years, not only ice cream but also sweets and breads that can be eaten frozen have been developed (for example, Patent Document 1). However, since the temperature at which frozen desserts are eaten is low, sensory organs such as the tongue are easily paralyzed, the flavor cannot be strongly felt, and the flavor is poorly sustained. Therefore, frozen desserts that are eaten below freezing have a lot of light flavors such as refreshing and light. In addition, even if the water-soluble or oil-soluble flavor components are strengthened in order to enhance the flavor of the frozen confectionery, the water may be in a frozen state or the oil / fat may be in a solidified state, so that the expression of the flavor is weak. Become.

Japanese Unexamined Patent Publication No. 2019-122343

An object of the present disclosure is to develop a method for enhancing the flavor of frozen confectionery eaten below freezing point, in addition to enhancing the flavor component such as milk component.

The present disclosers have made diligent studies to solve the above problems. As a result, it was found that the persistence of the flavor after the frozen confectionery was put in the mouth was improved by containing the polyglycerin condensed lysinoreic acid ester in the frozen confectionery. By improving the persistence of the flavor after the frozen confectionery is put in the mouth, the flavor of the frozen confectionery can be felt richer without further strengthening the flavor component. This completes this disclosure. That is, the present disclosure has the following aspects.

[1] A frozen confectionery containing 5 to 5500 mass ppm of polyglycerin condensed ricinoleic acid ester.
[2] The frozen confectionery of [1] containing water and fats and oils.
[3] The frozen confectionery according to [2], which contains 0.001 to 7.5 parts by mass of polyglycerin condensed ricinoleic acid ester with respect to 100 parts by mass of the fat and oil, and the content of the fat and oil is 50% by mass or less.
[4] The frozen confectionery according to any one of [1] to [3], wherein the polyglycerin portion of the polyglycerin condensed ricinoleic acid ester has an average degree of polymerization of 2 to 10.
[5] A frozen confectionery according to any one of [1] to [4], which is a baked confectionery.
[6] A frozen confectionery according to any one of [1] to [4], which is an emulsified composition.
[7] The frozen confectionery according to [6], wherein the emulsified composition is an oil-in-water emulsified composition.
[8] The frozen confectionery according to [7], wherein the oil-in-water emulsified composition is at least one selected from raw chocolate, caramel sauce, and ice cream.
[9] A complex frozen confectionery comprising the frozen confectionery of [5] and / or [6].
[10] An agent for improving the flavor persistence of frozen confectionery, which contains a polyglycerin condensed ricinoleic acid ester as an active ingredient.
[11] A method for sustaining the flavor of frozen confectionery using a polyglycerin condensed ricinoleic acid ester.

The present disclosure can provide a method for sustaining the flavor of frozen confectionery. Further, according to the present disclosure, it is possible to provide a frozen confectionery having improved sustainability of flavor.

The frozen confectionery of the present disclosure is a general term for confectionery that is eaten in a frozen state. Here, the frozen state means a state in which the confectionery has a product temperature of 0 ° C. or lower. However, the frozen state may include a state in which the confectionery is partially frozen (partially 0 ° C. or lower), for example, a partially thawed state. The product temperature of the frozen confectionery is preferably −10 ° C. or lower, more preferably −15 ° C. or lower. The lower limit of the product temperature of frozen confectionery is not particularly limited. However, the lower limit of the product temperature is a temperature at which freezing burns do not occur when eaten, preferably −22 ° C. or higher, and more preferably −18 ° C. or higher.

The frozen confectionery of the present disclosure is not particularly limited as long as it is eaten in a frozen state. In addition to so-called ice cream, the frozen confectionery of the present disclosure also includes, for example, chocolate, biscuits, cookies, dorayaki rind, crepes, busses, pancakes, etc., which are eaten in a frozen state. Further, the frozen confectionery disclosed in the present disclosure may be a combination (composite frozen confectionery) in which two or more frozen confectioneries such as ice cream and dorayaki skin, caramel sauce and crepe are combined. As the frozen confectionery of the present disclosure, a conventionally known production method can be applied other than using a polyglycerin condensed ricinoleic acid ester and freezing.

The frozen confectionery of the present disclosure contains a polyglycerin condensed ricinoleic acid ester (hereinafter, may be referred to as PGPR). A method for producing a polyglycerin-condensed ricinoleic acid ester is known, and is obtained, for example, by an esterification reaction between ricinoleic acid mainly obtained from castor oil and polyglycerin. The polyglycerin moiety of the polyglycerin-condensed ricinoleic acid ester is a mixture of a plurality of polyglycerins having different numbers of polymerized glycerins (degrees of polymerization), and can be expressed by the average degree of polymerization. The average degree of polymerization of polyglycerin can be calculated, for example, from the hydroxyl value of the mixture. The average degree of polymerization of the polyglycerin portion of the polyglycerin condensed ricinoleic acid ester contained in the frozen confectionery of the present disclosure is preferably about 2 to 10, more preferably about 2 to 8, and further preferably about 3 to 6. Is.

As the polyglycerin condensed ricinoleic acid ester contained in the frozen confectionery of the present disclosure, a commercially available product may be used. Examples of commercially available products include SY Glister CR-310, CR-500, CR-ED, and CRS-75 manufactured by Sakamoto Pharmaceutical Co., Ltd., and Sunsoft No. 1 manufactured by Taiyo Kagaku Co., Ltd. 818DG, 818R, 818SK, 818H, etc., Poem PR-300 manufactured by RIKEN Vitamin Co., Ltd., etc. can be appropriately used. Two or more kinds of polyglycerin condensed ricinoleic acid esters may be used in combination.

The content of the polyglycerin condensed ricinoleic acid ester contained in the frozen confectionery of the present disclosure is 5 to 5500% by mass (0.0005 to 0.55% by mass), preferably 10 to 3000% by mass, more preferably. Is 15 to 1000 mass ppm, more preferably 20 to 1000 mass ppm, and even more preferably 40 to 800 mass ppm. When the content of the polyglycerin condensed ricinoleic acid ester is in the above range, the taste of the emulsifier is hardly felt. And, the persistence of the flavor after the frozen confectionery is put in the mouth is good.

The frozen confectionery of the present disclosure contains a polyglycerin condensed ricinoleic acid ester, which improves the durability of the flavor after the frozen confectionery is contained in the mouth. That is, the present disclosure also relates to an agent for improving the flavor persistence of frozen confectionery, which comprises a polyglycerin condensed ricinoleic acid ester as an active ingredient. The present disclosure also relates to a method of sustaining the flavor of a frozen confectionery, which comprises a polyglycerin condensed lysinoreic acid ester. Here, the flavor of the frozen confectionery broadly means the flavor peculiar to the frozen confectionery that is felt when eating the frozen confectionery. For example, in the case of a combination type frozen confectionery, the flavor can be felt in the combined frozen confectionery as a whole. However, frozen confectionery often has flavors that many people can think of in their eating experience, such as milk flavor, chocolate flavor, vanilla flavor, custard flavor, and matcha flavor. The flavor can be represented. The frozen confectionery of the present disclosure preferably has a milk flavor or an egg flavor.

The frozen confectionery of the present disclosure preferably contains fats and oils. The content of fats and oils contained in the frozen confectionery of the present disclosure is preferably 50% by mass or less, more preferably 0.1 to 40% by mass, still more preferably 1 to 30% by mass, and even more preferably. Is 2 to 25% by mass, most preferably 3 to 20% by mass. The fats and oils contained in the frozen confectionery of the present disclosure are not particularly limited as long as they are edible fats and oils. For example, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, canola oil, corn oil, cottonseed oil, palm oil, palm kernel oil, palm oil, cacao butter, milk fat, beef fat, pork fat, etc. Examples thereof include vegetable oils and animal oils, and processed oils and fats which have been subjected to one or more treatments selected from mixing, hydrogenation, fractionation and ester exchange thereof. One kind or two or more kinds of these fats and oils may be used. Further, in the present disclosure, the fats and oils contained in the frozen confectionery include fats and oils contained in raw materials in addition to those blended as fats and oils. For example, when a part of the raw material contains whole fat powder, the fat (milk fat) contained in the full fat powder is also included in the fat contained in the frozen confectionery. The frozen confectionery of the present disclosure easily maintains its flavor by containing an appropriate amount of fats and oils. A conventionally known method such as a Soxhlet extraction method can be applied to measure the content (oil content) of fats and oils contained in frozen confectionery.

In the frozen confectionery of the present disclosure, the ratio of the content of the polyglycerin condensed ricinoleic acid ester is preferably 0.001 to 7.5 parts by mass, more preferably 0.001 when the content of fats and oils is 100 parts by mass. It is ~ 3 parts by mass, more preferably 0.001 to 0.75 parts by mass, further preferably 0.002 to 0.65 parts by mass, and most preferably 0.0025 to 0.55 parts by mass. When the ratio of the content of fats and oils contained in the frozen confectionery of the present disclosure to the content of PGPR is in the above range, the flavor of the frozen confectionery after being contained in the mouth is likely to be maintained. Further, since PGPR is oil-soluble, it is preferably added and dissolved in fats and oils in advance. However, if it can be sufficiently dispersed in the raw material mixture of the frozen confectionery, it can be added by any addition method.

The frozen confectionery of the present disclosure preferably contains water. The content of water contained in the frozen confectionery of the present disclosure is preferably more than 3% by mass, more preferably 5% by mass or more. The content of water contained in the frozen confectionery of the present disclosure is preferably 80% by mass or less, and more preferably 70% by mass or less. The water contained in the frozen confectionery of the present disclosure includes water contained in raw materials in addition to those blended as water. For example, when a part of the raw material contains starch syrup, the water contained in the starch syrup is also included in the water contained in the frozen confectionery. Further, the water used (blended) in the frozen confectionery of the present disclosure is not particularly limited as long as it is suitable for eating and drinking. As the water, for example, tap water, distilled water, mineral water and the like can be used. Most of the water contained in the frozen confectionery is in a frozen state, which makes it difficult to feel the flavor. However, according to the method of the present disclosure, the sustainability of the flavor is improved, so that the flavor can be easily felt. For the measurement of the water content (moisture) contained in the frozen confectionery, a conventionally known method such as a normal pressure heating and drying method and a Karl Fischer method can be applied.

One aspect of the frozen confectionery of the present disclosure is a baked confectionery that has been cooled to a frozen state (hereinafter, also referred to as the baked confectionery of the present disclosure). Examples of such baked confectionery include various cakes such as cheesecake, madeleine, baumkuchen, crepe, gallet, busse, pancake, dorayaki skin, taiyaki, and various other Japanese and Western confectionery. Here, the baked confectionery is a confectionery that contains at least flour or starch and is obtained by baking. Here, as the flour, known raw materials can be appropriately used. For example, a flour raw material obtained from gramineous grains, legumes, pseudocereals, potatoes, root vegetables, nuts and the like can be used. More specific flours include, for example, wheat, rice, barley, rye, corn, Japanese millet, soybeans, buckwheat, tapioca, potatoes, chestnuts and the like. Further, as the starch, conventionally known starch can be appropriately used. Examples of the starch include tapioca starch, horse belly starch, corn starch, waxy corn starch, rice starch, sweet potato starch, wheat starch, sago starch, and bean starch. These starches may be modified starches that have been crosslinked with phosphoric acid, crosslinked with adipic acid, acetylated, hydroxypropylated or the like. The flour and / or starch may be used alone or in combination of two or more.

In addition to PGPR and at least one type of flour or starch, the baked confectionery of the present disclosure is made from other food materials generally used for the baked confectionery as needed within the range that does not impair the effect of the present disclosure. It may be contained. Examples of other food materials include emulsifiers, fats and oils, proteins, sugars, seasonings, sweeteners, leavening agents, thickening stabilizers, flavors, antioxidants, colorants, water and the like. These food materials may be used alone or in combination of the two.

The baked confectionery of the present disclosure preferably contains 2 to 35% by mass, more preferably 4 to 30% by mass, and even more preferably 5 to 25% by mass of water. Further, the baked confectionery of the present disclosure preferably contains 1 to 30% by mass, more preferably 2 to 27% by mass, and further preferably 3 to 25% by mass of fats and oils. When the contents of water and fats and oils contained in the baked confectionery are in the above range, the flavor is well maintained even if the baked confectionery in the frozen state is eaten.

As the baked confectionery of the present disclosure, PGPR is used as a raw material, and a conventionally known method for producing a baked confectionery can be applied other than freezing after baking. For example, first, a step of preparing a mixed solution by mixing the raw materials well is performed. Next, baked confectionery can be obtained by baking the mixed liquid at a predetermined temperature using various desired baking machines. The baked goods are cooled to below the freezing temperature. The freezing temperature is not particularly limited as long as it is 0 ° C. or lower, but is preferably −10 ° C. or lower, more preferably −15 ° C. or lower. When the raw material of the baked confectionery contains fat or margarine shortening rich in fat or oil, PGPR is preferably used in a state of being added to the fat or oil or margarine shortening or the like.

One aspect of the frozen confectionery of the present disclosure is also an emulsified composition cooled to a frozen state (hereinafter, also referred to as an emulsified composition of the present disclosure). The emulsified composition may be any of a water-in-oil type (W / O type), an oil-in-water type (O / W type), and a composite emulsified type (O / W / O type or W / O / W type). good. However, it is preferably an O / W type. Although this disclosure is not bound by theory, PGPR is oil-soluble, and fats and oils containing PGPR tend to be compatible with hydrophilic surfaces and spread easily in the mouth (especially on the tongue). In the case of the O / W type, it is assumed that the oil phase spreads so as to cover the aqueous phase that has spread in the mouth, making it difficult for the flavors of the aqueous phase and the oil phase to escape. On the other hand, in the case of W / O type or O / W / O type in which the oil phase is the outermost phase, the sensory organs are easily covered with oil and fat first, and the flavor of the aqueous phase is harder to feel than the O / W type. Is expected to be. Further, in the case of W / O / W type emulsification, the PGPR is retained in the oil phase (intermediate phase) near the innermost phase in order to emulsify the aqueous phase of the innermost phase, so that the oil phase which is the intermediate phase is used. , May be difficult to spread to cover the outermost aqueous phase.

The emulsified composition of the present disclosure preferably contains 15 to 75% by mass, more preferably 20 to 70% by mass of water. Further, the emulsified composition of the present disclosure preferably contains 3 to 30% by mass, more preferably 5 to 25% by mass of fats and oils. Further, in the emulsified composition of the present disclosure, the ratio (mass ratio) of the water content to the oil and fat content contained in the emulsified composition is preferably 1: 0.8 to 1:10, more preferably. It is 1: 0.9 to 1: 9, and more preferably 1: 1 to 1: 8.5. Preferred embodiments of the emulsified composition of the present disclosure include, for example, ice creams, sauces, and pavé chocolate.

One of the preferred embodiments of the emulsified composition of the present disclosure is ice creams (hereinafter, also referred to as ice creams of the present disclosure). The ice creams are preferably ice cream, ice milk, lacto ice, and ice cream according to the classification of ice creams as stipulated in the Ordinance of the Ministry of Milk, etc. and the Fair Competition Code, and more preferably ice milk, lacto ice. be. The ice cream of the present disclosure is preferably obtained by freezing an oil-in-water emulsion (ice mix).

The ice cream of the present disclosure preferably contains 40 to 70% by mass, more preferably 50 to 65% by mass of water. Further, the ice cream of the present disclosure contains 1 to 20% by mass, preferably 2 to 16% by mass, and more preferably 3 to 13% by mass. The fats and oils contained in the ice cream of the present disclosure preferably contain 5% by mass or more of lauric-based fats and oils. Here, the lauric-based fat and oil is a fat and oil in which the content of lauric acid in the total amount of constituent fatty acids is 30% by mass or more. The ratio (mass ratio) of the water content to the fat content contained in the ice cream of the present disclosure is preferably 1: 2.5 to 1: 9, and more preferably 1: 3 to 1: 9. It is 8.5.

The ice cream of the present disclosure may contain other components commonly used in ice cream, in addition to the polyglycerin condensed lysinoreic acid ester, fats and oils, and water. Examples of other components include taste materials, sweeteners, emulsifiers other than polyglycerin condensed ricinoleic acid esters, stabilizers, and the like. As the taste material, whole fat powder milk, skim milk powder, fresh cream, full fat concentrated milk, skim concentrated milk, fermented milk, condensed milk, yogurt, cheese and other dairy products, egg yolk powder, sweetened egg yolk and other egg products, cocoa powder , Cacao paste, matcha powder, strawberry powder, soy milk, cocoa milk, green juice, and various other seeds and seeds, fruits, beans, and herbs. Sweeteners include sugars such as sucrose (sugar), malt sugar, glucose, fructose, liquid sugar, water candy, xylitol, and erythritol, sugar alcohols, and non-sugar sweeteners such as aspartame, sucralose, acesulfam K, and thaumatin. Can be mentioned. Examples of emulsifiers other than the polyglycerin condensed lysinoreic acid ester include lecithin, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, and polysorbate. Stabilizers include guar gum, locust bean gum, xanthan gum, gellan gum, gums such as Arabic gum, corn starch, carrageenan, sodium alginate, CMC, fine cellulose, gelatin, agar, pectin and the like, as well as phosphates. Examples include salts.

The method for producing the ice cream of the present disclosure is not particularly limited. However, preferably, a method of freezing an oil-in-water emulsion (mix) prepared in advance can be applied. The method for producing the mix is not particularly limited. However, a general method for producing an oil-in-water emulsion can be applied. For example, dairy products such as milk, fresh cream, butter, skim milk powder, sugars such as sugar and dextrin, and raw materials such as edible oils and fats, emulsifiers and stabilizers are mixed, heated and stirred in water to prepare a premix. The heating may be about 50 to 80 ° C. so that the raw materials are uniformly dispersed and dissolved. The premix may be homogenized by a homogenizer. As the homogenizer, a homogenizer, a homomixer, a colloidal mill, or the like can be used. It may also be sterilized before and / or after homogenization. The sterilization treatment may be continuous direct heat sterilization such as UHT sterilization or HTST sterilization, or batch type or continuous indirect heat sterilization. The heated mix after homogenization / sterilization is preferably cooled quickly. The cooled mix may be allowed to stand (age) at about 5 to 10 ° C. for about 2 to 3 hours to 2 days. In the production of the above mix, the polyglycerin condensed ricinoleic acid ester may be added at any time. However, it is preferably pre-dissolved in fats and oils.

The ice cream of the present disclosure preferably freezes the above mix. The mix charged into the freezer (frozen dessert making device, ice creamer) is rapidly cooled and agitated to embrace a predetermined amount of air. And a soft cream is obtained. The cream is filled in a container as needed. The cream filled in the container may be hardened, for example, at a temperature of −30 to −40 ° C. The ice cream of the present disclosure may be frozen by adding a taste material or flavor to the mix, if necessary.

One of the preferred embodiments of the emulsified composition of the present disclosure is sauces (hereinafter, also referred to as sources of the present disclosure). The sources of the present disclosure include, for example, caramel sauce, milk sauce, caramel sauce, custard sauce, fruit sauce and the like. The source of the present disclosure contains solid content such as sugars and fats and oils excluding water, preferably about 40 to 85% by mass, more preferably about 50 to 80% by mass, and further preferably about 60 to 80% by mass. The sauce is relatively soft even under freezing when the water content is low and the solid content is high. Further, the source of the present disclosure contains fats and oils, preferably about 2 to 15% by mass, more preferably about 2 to 13% by mass, and is emulsified into an oil-in-water type.

One of the preferred embodiments of the emulsified composition of the present disclosure is ganache or raw chocolate (hereinafter, also referred to as raw chocolate of the present disclosure). The raw chocolate of the present disclosure is, for example, kneaded into a chocolate dough with a water-containing food containing cream. The raw chocolate of the present disclosure preferably has a chocolate dough content of 60% by mass or more, a cream content of 10% by mass or more, and a water content of 10% by mass or more. Here, the chocolate dough is preferably the chocolate dough in the fair competition rules regarding the labeling of chocolates. The raw chocolate of the present disclosure is preferably an oil-in-water emulsion.

The frozen confectionery of the present disclosure may be a combination of a plurality of foods (composite frozen confectionery, hereinafter also referred to as a composite frozen confectionery of the present disclosure). The complex frozen confectionery of the present disclosure may be any as long as it contains the frozen confectionery of the present disclosure. According to a preferred embodiment of the complex frozen confectionery of the present disclosure, the complex frozen confectionery of the present disclosure comprises the baked confectionery of the present disclosure and / or the emulsified composition of the present disclosure. Examples of the complex frozen confectionery of the present disclosure include a combination of crepe and ice cream, a combination of crepe and caramel sauce, and the like.

Hereinafter, the present disclosure will be described in more detail by way of examples. However, this disclosure is not construed as being limited to the content of the following examples.

<Emulsifier screening>

(Preparation of emulsifier)
The following emulsifiers were prepared.

Monoglycerin fatty acid ester monoglycerin oleate (trade name: Sunsoft O-30V, abbreviation: O-30V, manufactured by Taiyo Kagaku Co., Ltd.)

Monoglycerin Organic Acid Ester / Succinic Acid Oleic Acid Monoglycerin (Product Name: Sunsoft No.683CB, Abbreviation: No.683CB, manufactured by Taiyo Kagaku Co., Ltd.)
・ Monoglycerin oleate citrate (trade name: Sunsoft No.623M, abbreviation: No.623M, manufactured by Taiyo Kagaku Co., Ltd.)

Sorbitan fatty acid ester / sorbitan monooleate (trade name: Sunsoft No.81S, abbreviation: No.81S, manufactured by Taiyo Kagaku Co., Ltd.)

Sucrose fatty acid ester / sucrose erucic acid ester (trade name: Ryoto Sugar Ester ER-290, abbreviation: ER-290, manufactured by Mitsubishi Chemical Foods Co., Ltd.)

Propylene glycol fatty acid ester / propylene glycol monooleate (trade name: Sunsoft No.25-ODV, abbreviation: No.25-ODV, manufactured by Taiyo Kagaku Co., Ltd.)

Polyglycerin fatty acid ester / decaglycerin decaolein (trade name: Ryoto Polyglycerate O-50D, abbreviation: O-50D, Mitsubishi Chemical Foods Co., Ltd.)
・ Decaglycerin decaurenate (trade name: Sunsoft Q-1710U, abbreviation: Q-1710U, manufactured by Taiyo Kagaku Co., Ltd.)
-Pentaglycerin trioleate (trade name: Sunsoft A-173E, abbreviation: A-173E, manufactured by Taiyo Kagaku Co., Ltd.)
・ Diglycerin monooleate (trade name: Sunsoft Q-17D: abbreviation: Q-17D, manufactured by Taiyo Kagaku Co., Ltd.)

Polyglycerin condensed ricinoleic acid ester / hexaglycerin condensed ricinoleic acid ester (trade name: SY glycerin CRS-75, abbreviation: CRS-75, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.)
・ Hexaglycerin condensed ricinoleic acid ester (trade name: Poem PR-300, abbreviation: PR-300, RIKEN Vitamin Co., Ltd.)
-Hexaglycerin condensed ricinoleic acid ester (trade name: Sunsoft 818H, abbreviation: 818H, manufactured by Taiyo Kagaku Co., Ltd.)
-Pentaglycerin condensed ricinoleic acid ester (trade name: Sunsoft 818R, abbreviation: 818R, manufactured by Taiyo Kagaku Co., Ltd.)
-Tetraglycerin condensed ricinoleic acid ester (trade name: Sunsoft 818DG, abbreviation: 818DG, manufactured by Taiyo Kagaku Co., Ltd.)
-Triglycerin condensed ricinoleic acid ester (trade name: Sunsoft 818JC, abbreviation: 818JC, manufactured by Taiyo Kagaku Co., Ltd.)

(Preparation of flavored fats and oils containing emulsifier)
0.25 g of each emulsifier was weighed in a 1 L beaker. Each beaker is provided with a palm medium melting point fraction (manufactured by Nisshin Oillio Group Co., Ltd.) containing 0.1% by mass vanilla flavor (trade name: vanilla oil AB37260, manufactured by Ogawa Fragrance Co., Ltd.) heated to 60 ° C. , The sample was added until the total amount reached 500 g, and used as a sample for evaluation. Each evaluation sample contains 500 mass ppm of each emulsifier.

(Evaluation of flavored oils and fats containing emulsifier)
A melting point fraction in palm containing 0.1% by mass vanilla flavor containing no emulsifier was used as a comparative control. According to the following evaluation criteria, five panelists who were skilled in evaluating the flavor of foods containing fats and oils evaluated the flavor when the evaluation sample was put in the mouth. The evaluation sample was comprehensively evaluated based on the total score. From this evaluation, the persistence of flavor in frozen confectionery can be inferred. The results are shown in Table 1.

Evaluation Criteria Score The vanilla flavor is stronger and lasts compared to the control 2 points The vanilla flavor is lasting compared to the control 1 point No difference from the control 0 points The vanilla flavor feels weaker than the control -1 point

Comprehensive evaluation ◎: 8 points or more, very excellent in flavor sustainability 〇: 5 points or more, 7 points or less Excellent flavor sustainability △: 2 points or more, 4 points or less It is difficult to understand the difference from the control ×: 1 point or less No difference from the control

<Evaluation by frozen confectionery 1>

(Preparation of fats and oils for frozen confectionery)
The oils and fats for frozen confectionery of Examples 1 to 7 were prepared according to the formulation shown in Table 2. That is, 85 parts by mass of palm oil melting point fraction (manufactured by Nisshin Oillio Group Co., Ltd.) and 15 parts by mass of coconut oil (manufactured by Nisshin Oillio Group Co., Ltd.) are heated and mixed, and mixed oil and fat (Example 1). Oils and fats) were prepared. 10 parts by mass of hexaglycerin condensed ricinoleic acid ester (trade name: Sunsoft 818H, abbreviation: 818H, manufactured by Taiyo Kagaku Co., Ltd.) is heated and mixed with 90 parts by mass of the mixed fat and oil, and contains 818H at a concentration of 10% by mass. Oils and fats for frozen confectionery were obtained (oils and fats of Example 2). The fats and oils for frozen confectionery of Examples 3 to 7 were prepared by appropriately diluting the fats and oils for frozen confectionery of Example 2 with the mixed fats and oils.

(Preparation of oil-in-water emulsion and lacto ice for frozen confectionery)
According to the formulation shown in Table 3, an oil-in-water emulsion for frozen confectionery (lacto ice mix) using the oils and fats for frozen confectionery of Examples 1 to 7 was prepared. That is, it was prepared according to the following production procedures (1) to (4). Then, each of the prepared oil-in-water emulsions was aerated while being frozen using an ice cream freezer to prepare frozen confectionery (lacto ice) of Examples 8 to 14 and stored at −20 ° C. until evaluation.

(1) An aqueous phase component other than water was mixed with water to prepare an aqueous phase at 70 ° C.
(2) The oil phase containing each of the oils and fats 1 to 7 was added and the temperature was raised to 80 ° C. while stirring and emulsifying.
(3) Then, it was finely homogenized using a homogenizer.
(4) The obtained emulsion was immersed in ice water to cool it, and then allowed to stand at 7 ° C. for 12 hours or more.

(Evaluation of lacto ice flavor)
The lacto ice of Example 8 using the oil and fat for frozen confectionery of Example 1 was used as a comparative control. According to the following evaluation criteria, five panelists who were skilled in evaluating the flavor of foods containing fats and oils evaluated the flavor when lacto ice of Examples 9 to 14 was contained in the mouth. The lacto ice of Examples 9 to 14 was comprehensively evaluated based on the total score. The results are shown in Table 4.

Evaluation Criteria Score The favorable milky flavor persists strongly compared to the control 2 points The favorable milky flavor persists compared to the control 1 point Same as the control 0 point Feeling the unfavorable flavor compared to the control -1 point

Comprehensive evaluation ◎: 8 points or more, very excellent in flavor sustainability 〇: 5 points or more, 7 points or less Excellent flavor sustainability △: 2 points or more, 4 points or less It is difficult to understand the difference from the control ×: 1 point or less There is no difference from the control or there is an unfavorable flavor

<Evaluation by frozen confectionery 2>
In the preparation of the above-mentioned underwater oil-type emulsion for frozen confectionery and cold confectionery (lacto ice) using the oil and fat for frozen confectionery of Example 1, 450 with respect to the oil-in-water emulsion at the timing of the temperature rise in the manufacturing process (2). Hexaglycerin condensed ricinoleic acid ester (trade name: Sunsoft 818H, abbreviation: 818H, manufactured by Taiyo Kagaku Co., Ltd.) was added so as to have concentrations of mass ppm and 45 mass ppm, and Example 15 (818H content 450 mass ppm). And Example 16 (818H content 45% by mass) lacto ice was prepared.
When the same flavor evaluation as above was performed on the lacto ice of Example 15 and Example 16 using the lacto ice of Example 8 as a control, the same comprehensive evaluation results as those of Example 12 and Example 13 were obtained.

<Evaluation by frozen confectionery 3>

(Preparation of mix for frozen baked goods)
A dorayaki skin mix (dough) was prepared according to the formulation shown in Table 5. That is, it was prepared according to the following production procedures (1) to (3). This was taken as the mix of Example 15. Then, for the mix of Example 15, hexaglycerin condensed ricinoleic acid ester (trade name: Poem PR-300, abbreviation: PR-300, Riken Vitamin Co., Ltd.) was added to the mix with 100 parts by mass of fats and oils contained in the mix. On the other hand, 0.03, 0.1, 0.5, and 2.5 parts by mass were added, respectively, and the mixture was thoroughly mixed to prepare a mix of Examples 16 to 19. Further, to the mix of Example 15, triglycerin condensed ricinoleic acid ester (trade name: Sunsoft 818JC, abbreviation: 818JC, manufactured by Taiyo Kagaku Co., Ltd.) was added and mixed in the same manner as above, and the mixes of Examples 20 to 23 were added and mixed. Was prepared. The fat content of the mix of Example 15 was 9.0% by mass.

(1) Premix flours such as sugar, wheat flour, dried egg white, and modified starch, and sieve with 20 mesh.
(2) Take liquids such as fats and oils, whole eggs, mirin, and sorbitol in another bowl and mix them well to make a liquid emulsion.
(3) Add the powder of (1) to the liquid emulsion made of (2) and stir well so as not to get lumpy to finish the dough.

(Preparation of frozen baked goods)
For each mix of Examples 15-23, weigh 20 g, bake on a copper plate at 200 ° C for 1 minute and 10 seconds, then turn it over and bake for 20 seconds, and then bake 17 g of dorayaki skin (diameter 8 cm, moisture 12% by mass,). Oil content 10.5% by mass) was prepared. Then, it was frozen at -18 ° C. to obtain the frozen baked confectionery of Examples 24 to 32.

(Evaluation of the flavor of frozen baked goods)
The frozen dorayaki skin of Example 24, which was obtained by baking the mix of Example 15, was used as a comparative control. According to the following evaluation criteria, five panelists who were skilled in evaluating the flavor of foods containing fats and oils evaluated the flavor of the frozen dorayaki skins of Examples 25 to 32 in their mouths. The frozen dorayaki skins of Examples 25 to 32 were comprehensively evaluated based on the total score. The results are shown in Tables 6 and 7.

Evaluation Criteria Score Strong and persistent flavor with a favorable sweet egg sensation compared to the control 2 points Persistent flavor with a favorable sweet egg sensation compared to the control 1 point Same as the control 0 point Preferred compared to the control Feel no flavor -1 point

Comprehensive evaluation ◎: 8 points or more, very excellent in flavor sustainability 〇: 5 points or more, 7 points or less Excellent flavor sustainability △: 2 points or more, 4 points or less It is difficult to understand the difference from the control ×: 1 point or less There is no difference from the control or there is an unfavorable flavor

<Evaluation by frozen confectionery 4>
Using the dorayaki skins of Example 27 and Example 31, ice cream and bean paste were sandwiched between them to make a combination dessert (composite frozen confectionery). When the same flavor evaluation as the above-mentioned frozen dorayaki skin was performed using the same combination dessert using the dorayaki skin of Example 24 as a control, the same comprehensive evaluation results as those of Example 27 and Example 31 were obtained. ..

Claims (11)

A frozen confectionery containing 5-5500 mass ppm of polyglycerin condensed ricinoleic acid ester. The frozen confectionery according to claim 1, which comprises water and fats and oils. The frozen confectionery according to claim 2, wherein the frozen confectionery contains 0.001 to 7.5 parts by mass of polyglycerin condensed ricinoleic acid ester with respect to 100 parts by mass of the fat and oil, and the content of the fat and oil is 50% by mass or less. The frozen confectionery according to any one of claims 1 to 3, wherein the polyglycerin portion of the polyglycerin condensed ricinoleic acid ester has an average degree of polymerization of 2 to 10. The frozen confectionery according to any one of claims 1 to 4, which is a baked confectionery. The frozen confectionery according to any one of claims 1 to 4, which is an emulsified composition. The frozen confectionery according to claim 6, wherein the emulsified composition is an oil-in-water emulsified composition. The frozen confectionery according to claim 7, wherein the oil-in-water emulsified composition is at least one selected from raw chocolate, caramel sauce, and ice cream. A complex frozen confectionery comprising the frozen confectionery of claim 5 and / or claim 6. A flavor-sustaining agent for frozen confectionery containing polyglycerin condensed ricinoleic acid ester as an active ingredient. A method of sustaining the flavor of frozen confectionery using polyglycerin condensed ricinoleic acid ester.