JP2022179241A - Sauce for frozen dessert - Google Patents

Abstract

To provide a sauce for frozen dessert which has a good emulsification state and is smooth.SOLUTION: A raw material including at least edible oil and fat, a hydrophilic emulsifier with an HLB of 12 to 16, and water is emulsification-treated and made to have a viscosity at 5°C of 6,000 mPa s or more. Thereby, a sauce for frozen dessert which has a good emulsification state and is smooth is obtained.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a sauce for frozen desserts, a method for producing the same, and the like.

Various sauces used in frozen desserts are known, for example, Patent Document 1 contains pectin and welan gum, and the mass ratio of the welan content to the pectin content is 2.0 or less. Therefore, a sauce for frozen desserts is disclosed in which the total content of the pectin and the welan gum is 0.2% by mass or more.

JP 2019-24486 A

To provide a sauce for frozen desserts, which has a good emulsified state and is smooth.

The inventors emulsified raw materials containing at least edible oils and fats, a hydrophilic emulsifier with an HLB of 12 to 16, and water, and made the viscosity at 5 ° C. 6,000 mPa s or more, so that the emulsified state was good and smooth frozen desserts. The present invention was completed by discovering that a source for

That is, the present invention relates to the following aspects [1] to [5].
[1] An oil-in-water emulsion containing 10 to 40% by weight of edible oil and fat, 0.5 to 5.0% by weight of a hydrophilic emulsifier with HLB of 12 to 16, and water, and having a viscosity of 6,000 mPa s at 5 ° C. That's all for frozen dessert sauce.
[2] The sauce for frozen desserts according to [1], wherein the hydrophilic emulsifier having an HLB of 12 to 16 is 2.5 to 35 parts by weight with respect to 100 parts by weight of the edible oil.
[3] The frozen dessert sauce according to [1] or [2], which has a Brix of 50° to 70°.
[4] A frozen dessert containing the frozen dessert sauce according to any one of [1] to [3].
[5] A raw material containing 10 to 40% by weight of edible oil and fat, 0.5 to 5.0% by weight of a hydrophilic emulsifier with HLB of 12 to 16, and water, which has a viscosity of 6,000 mPa at 5 ° C. - A method for producing a sauce for frozen desserts of s or more.

According to the present invention, a raw material containing at least edible oil, a hydrophilic emulsifier with an HLB of 12 to 16, and water is emulsified, and the viscosity at 5 ° C. is 6,000 mPa s or more, so that the emulsified state is good and smooth. I am able to provide the source.

The frozen dessert sauce of the present invention is an oil-in-water emulsion containing edible fats and oils, a hydrophilic emulsifier and water. Materials, pigments, fragrances, and the like can be blended.

The edible oils and fats described in the present invention can be exemplified by vegetable oils and fats such as soybean oil, sesame oil, peanut oil, corn oil, rapeseed oil, rice oil, coconut oil, palm oil, and palm kernel oil. Processed oils and fats may be used, and the above oils and fats may be used alone or in combination of two or more. The content of edible oils and fats is 10 to 40% by weight, preferably 35% by weight or less, and 30% by weight, when the entire raw material is 100% by weight or the entire freezing sauce is 100% by weight. The following is more preferable, and 25% by weight or less is even more preferable.

The hydrophilic emulsifier according to the present invention is not particularly limited as long as it is an emulsifier with an HLB value (Hydrophile-Lipophile Balance Value) of 12 to 16, and includes polyglycerin fatty acid ester, glycerin fatty acid ester, whey protein, emulsified starch, and the like. Although it can be exemplified, a polyglycerol fatty acid ester preparation is preferable. The content of the hydrophilic emulsifier is 0.5 to 5.0% by weight and 0.8 to 4.0% by weight when the entire raw material is 100% by weight or the entire frozen dessert sauce is 100% by weight. 5% by weight is preferable, 1.0 to 4.0% by weight is more preferable, 1.2% by weight or more is still more preferable, and 1.5% by weight or more is particularly preferable. The emulsifier is preferably 2.5 to 35 parts by weight, more preferably 3.0 to 30 parts by weight, and even more preferably 5.0 to 25 parts by weight with respect to 100 parts by weight of the edible oil. By setting the amount within the above range, a smooth frozen dessert sauce with good emulsification can be obtained.

The sauce for frozen desserts of the present invention has a viscosity at 5°C of 6,000 mPa·s or more, and the upper limit is not particularly limited, but is preferably 40,000 mPa·s or less, more preferably 7,000 to 35,000 mPa·s. 8,000 to 30,000 mPa·s is more preferable, and the method for measuring the viscosity is not particularly limited. 4, rotation speed: 30 rpm, it can be measured using a Brookfield viscometer. If the viscosity is lower than 6,000 mPa·s, the oil tends to separate and the emulsification stability is lowered, which is not preferable.

The water according to the present invention can be adjusted as appropriate to obtain the frozen dessert sauce of the present invention, and is not particularly limited. It preferably contains 10 to 50% by weight of water, more preferably 12 to 45% by weight, even more preferably 15 to 40% by weight.

When sugars are used, monosaccharides such as glucose and fructose, disaccharides such as sucrose, maltose, lactose and trehalose, oligosaccharides, starch syrup and the like, and sugar alcohols such as reduced starch syrup can be exemplified. Or you may use it in combination of 2 or more types. The content of saccharides is preferably 15 to 65% by weight, more preferably 20 to 60% by weight, more preferably 25 to 55% by weight, when the entire raw material is 100% by weight or the entire frozen dessert sauce is 100% by weight. % is more preferred.

When xanthan gum and modified starch are used as thickeners, the modified starch includes phosphate crosslinked starch, acetylated adipate crosslinked starch, acetylated phosphate crosslinked starch, phosphate monoesterified phosphate crosslinked starch, hydroxypropyl Phosphate crosslinked starch, hydroxypropyl starch and the like can be exemplified, but crosslinked starch is preferable in that it is less susceptible to emulsification treatment and provides stable viscosity. The thickener preferably has a xanthan gum content of 0.02 to 0.5% by weight, preferably 0.05 to 0.5% by weight, based on 100% by weight of the entire raw material or 100% by weight of the entire frozen dessert sauce. 4% by weight is more preferable, 0.08 to 0.3% by weight is more preferable, 0.1% by weight or more is particularly preferable, and the modified starch content is preferably 0.5 to 20% by weight, 0.8 to 15% by weight. % by weight is more preferred, and 1.0 to 10% by weight is even more preferred.

In the present invention, a lipophilic emulsifier may be used, but the HLB value is preferably 10 or less, more preferably 8 or less, still more preferably 2 to 6, polyglycerin fatty acid ester, glycerin fatty acid ester, sucrose fatty acid ester, modified Examples include lecithin and the like, and polyglycerol fatty acid ester preparations are preferred. The content of the lipophilic emulsifier is preferably 0 to 4.0% by weight, preferably 0.02 to 2.0% by weight, when the entire raw material is 100% by weight or the entire frozen dessert sauce is 100% by weight. is preferred, 0.05 to 1.0% by weight is more preferred, and 0.08 to 0.5% by weight is even more preferred.

The sauce for frozen desserts of the present invention further contains one or more of agar, carrageenan, and guar gum when the sauce for frozen desserts of the present invention is used for frozen desserts in which the packaging material and the sauce for frozen desserts are in contact with each other, and in order to improve the peelability from the packaging material. It may be contained, and the content when the entire raw material is 100% by weight or the entire frozen dessert sauce is 100% by weight is preferably 0 to 0.5% by weight, and 0.005 to 0.4% % by weight is preferred, 0.01 to 0.3% by weight is more preferred, and 0.02 to 0.2% by weight is even more preferred.

The method for producing the frozen dessert sauce of the present invention is not particularly limited, but a frozen dessert sauce that is an oil-in-water emulsion can be obtained by emulsifying raw materials containing at least edible fats and oils, a hydrophilic emulsifier with an HLB of 12 to 16, and water. . Specifically, a raw material containing 10 to 40% by weight of edible oil and fat, 0.5 to 5.0% by weight of a hydrophilic emulsifier with HLB of 12 to 16, and water may be emulsified. Homogenization can be carried out by a general emulsification method. For example, it can be produced by emulsifying a raw material containing a mixture containing a hydrophilic emulsifier, saccharides, xanthan gum and water, edible oil and fat, and modified starch by a known emulsification method. Examples of emulsifying equipment used for emulsification include high-speed rotating emulsifying equipment such as homogenizers, homomixers, and colloid mills; high-pressure emulsifying equipment such as high-pressure homogenizers, microfluidizers, and nanomizers; ultrasonic emulsifying equipment; It can be exemplified, and two or more types of devices may be combined.

The Brix of the frozen dessert sauce of the present invention is not particularly limited, but is preferably 50° to 70°, more preferably 68° or less, and even more preferably 65° or less. can get better. Brix is a value corresponding to the mass percentage of a sucrose solution at 20° C. and can be measured using a commercially available saccharimeter.

By using the frozen dessert sauce of the present invention in frozen desserts, frozen desserts containing the frozen dessert sauce can be produced. Foods to be added are not particularly limited, but examples include ice cream, ice milk, lacto ice, sherbet, ice desserts, frozen yogurt, and ice buns.

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to the following examples. In addition, in the present invention, all percentages are percentages by weight unless otherwise specified.

[Test Example 1]
(Examination of emulsified state)
197 g of sugar, 184 g of sweetened condensed milk, 80 g of roasted sugar (manufactured by Ikeda Tohka Kogyo Co., Ltd.), 2.8 g of trisodium citrate as an acidulant, 1.5 g of xanthan gum as a thickener, 0.3 g of agar as a hydrophilic emulsifier A polyglycerol fatty acid ester preparation (Ryoto (registered trademark) polyglyester SWA-10D, HLB: 14, manufactured by Mitsubishi Chemical Foods Co., Ltd.) and hot water are heated and mixed, and an edible oil heated to 70 ° C. (Palm Ace ( Registered trademark) 10, manufactured by Fuji Oil Co., Ltd.) and 20 g of a polyglycerin fatty acid ester preparation (Sanfat PS-68, HLB: 3.5, manufactured by Taiyo Kagaku Co., Ltd.) as a lipophilic emulsifier. put in. Next, 26 g of modified starch, hydroxypropylated phosphate cross-linked starch (manufactured by Nippon Starch Chemical Co., Ltd.) and 12 g of pigment were added as a thickener, pre-emulsified, and then homogenized at 15 MPa using a homogenizer. After the resulting emulsion was heated to 85° C. and held for 15 minutes, 3 g of perfume was added and mixed, and 1000 g of the resulting sauce was filled. Then, after cooling with water for 3 hours or more, it was stored in a freezer to obtain a sauce for frozen desserts. The amount of the hydrophilic emulsifier and water is such that the final concentration of the hydrophilic emulsifier is 0% (1-1), 0.5% (1-2), 1% (1-3) or 2% (1-4 ) was adjusted as appropriate.

About 30 g of the obtained frozen dessert sauces 1-1 to 1-4 were returned to room temperature, then placed in a container, and the physical properties of the sauces were confirmed by visually checking the appearance and stirring with a spoon to make them smooth and creamy. In Table 1, "○" is given to those with "O", and "X" is given to those with a dry red bean paste shape.
In addition, 5 g each of the frozen dessert sauce was dissolved in 45 g of hot water, and by visual confirmation, a uniform solution with almost no oil floating was indicated by "○", and a uniform solution with fine oil floating. The emulsified state was evaluated and shown in Table 1 as "Δ", and "x" for a heterogeneous solution (miso soup-like) with protein aggregation.

From the above, it was found that a smooth sauce with a good emulsified state can be obtained by setting the hydrophilic emulsifier to 0.5% or more.
The viscosity of the frozen dessert sauce of Test Example 1-4 at 5°C was measured using a Brookfield viscometer. 4. Number of revolutions: 11,300 mPa.s as a result of measurement at 30 rpm. It was s.

[Test Example 2]
(Examination of texture after freezing)
According to Test Example 1-4, the amounts of sugar and water are adjusted appropriately so that the Brix is 45° (2-1), 50° (2-2) or 55° (2-3), A frozen dessert sauce was prepared.

Regarding the texture of the obtained frozen dessert sauces 2-1 to 2-3, "◎" indicates that the texture is smooth after frozen storage, "○" indicates that it is generally smooth, and "△" indicates that it feels a little crispy. ”, the texture of the sauce after frozen storage was evaluated and shown in Table 2.

From the above, it was found that by setting the Brix to 50° or more, a sauce with a good texture even after frozen storage can be obtained.

[Test Example 3]
(Examination of peelability)
According to Test Example 1-4, 0.03% each of frozen dessert sauce (3-1) without addition, agar (3-2), carrageenan (3-3) or guar gum (3-4) was added. A sauce for frozen desserts was prepared, and peelability of the packaging material was examined.

The obtained frozen dessert sauces 3-1 to 3-4 were frozen while covered with the packaging material, and when the packaging material was peeled off, the sauce hardly adhered to the packaging material. The peelability of the frozen sauce from the packaging material was evaluated, and Table 3 shows the results.

From the above, it can be seen that the use of agar, carrageenan or guar gum makes it possible to obtain a sauce that can be easily peeled off from the packaging material. It has been found preferable to use guar gum.

[Test Example 4]
(Examination of sauces for various frozen desserts)
According to Test Example 1, various sauces for frozen desserts were prepared. Table 3 shows the mixing ratios of Examples 1 to 5. In Example 5, Melba (registered trademark) 31 (manufactured by Fuji Oil Co., Ltd.) was used as the edible oil. The obtained ice dessert sauce had a Brix of 52 to 60°.

Various sauces for frozen desserts were obtained in Examples 1 to 5, all of which had a smooth texture, and various flavors can be imparted by using various sauces for frozen desserts.

Claims (5)

An oil-in-water emulsion containing 10 to 40% by weight of edible oil, 0.5 to 5.0% by weight of a hydrophilic emulsifier with HLB of 12 to 16, and water, and having a viscosity of 6,000 mPa s or more at 5 ° C. Frozen dessert sauce. The sauce for frozen desserts according to claim 1, wherein the hydrophilic emulsifier having an HLB of 12 to 16 is 2.5 to 35 parts by weight with respect to 100 parts by weight of the edible oil. The sauce for frozen desserts according to claim 1 or 2, having a Brix of 50° to 70°. A frozen dessert containing the frozen dessert sauce according to any one of claims 1 to 3. A raw material containing 10 to 40% by weight of edible oil and fat, 0.5 to 5.0% by weight of a hydrophilic emulsifier with HLB of 12 to 16, and water, which has a viscosity of 6,000 mPa s or more at 5 ° C. A method for producing a frozen dessert sauce.