JP2729287B2 - Frozen dessert having good shape retention and production method thereof - Google Patents
Frozen dessert having good shape retention and production method thereofInfo
- Publication number
- JP2729287B2 JP2729287B2 JP1210456A JP21045689A JP2729287B2 JP 2729287 B2 JP2729287 B2 JP 2729287B2 JP 1210456 A JP1210456 A JP 1210456A JP 21045689 A JP21045689 A JP 21045689A JP 2729287 B2 JP2729287 B2 JP 2729287B2
- Authority
- JP
- Japan
- Prior art keywords
- chitosan
- frozen dessert
- good shape
- shape retention
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
【発明の詳細な説明】 産業上の利用分野 本発明は、食用に供する際、形崩れのしにくい、かつ
糊状の食感のない保形性の良好な冷菓及びその製造方法
に関する。Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen dessert that is not easily deformed when served for edible use, has good paste-like texture and good shape retention, and a method for producing the same.
従来の技術 従来、アイスクリームのような冷菓には安定剤が種々
用いられている。安定剤の作用は、ミックス粘度を増
加する、冷菓への気泡の混入を高める、冷菓のボデ
ィ組織を強化する、冷菓における氷結晶の形成と成長
を抑制する、冷菓中の蛋白質成分の相互作用を保有さ
せる、冷菓のメルトダウン性を改善する、及びシネ
レシス(離奬)を防止することである。そして、安定剤
としては、増粘剤(例えば、ローカストビーンガム、グ
アーガム、キサンタンガム、カラヤガム、トラガントガ
ム、CMC等)、ゲル化剤(例えば、寒天、カラギナーン
類、ペクチン、ジュランガム、ゼラチン等)、カゼイン
ナトリウム、微結晶セルロース、リン酸塩(ポリリン酸
塩、メタリン酸塩、トリポリリン酸塩等)の1種もしく
は2種以上組合わせて用いられている。2. Description of the Related Art Conventionally, various stabilizers have been used for frozen desserts such as ice cream. The effect of the stabilizer is to increase the mix viscosity, increase the incorporation of air bubbles into the frozen dessert, strengthen the body structure of the frozen dessert, suppress the formation and growth of ice crystals in the frozen dessert, reduce the interaction of protein components in the frozen dessert. To improve the meltdown of frozen desserts and to prevent syneresis. Examples of the stabilizer include thickeners (eg, locust bean gum, guar gum, xanthan gum, karaya gum, tragacanth gum, CMC, etc.), gelling agents (eg, agar, carrageenans, pectin, juran gum, gelatin, etc.), sodium caseinate , Microcrystalline cellulose, and phosphates (polyphosphate, metaphosphate, tripolyphosphate, etc.) or a combination of two or more thereof.
しかし、これらの安定剤を用いて冷菓の保形性を改善
する場合、安定剤の使用量を増やせばその目的は達成さ
れるものの、食感上糊状感が強く、官能的に好ましくな
いという問題がある。However, when using these stabilizers to improve the shape retention of frozen desserts, if the amount of the stabilizers is increased, the purpose can be achieved, but the pasty texture is strong, and it is not organoleptically desirable. There's a problem.
因に、現在のところ、少量の使用で糊状感を与えず、
しかも形崩れのしにくい特性を呈する安定剤は未だ開発
されていない。By the way, at present, it does not give a pasty feeling with a small amount of use,
Moreover, a stabilizer exhibiting characteristics that are difficult to lose its shape has not yet been developed.
発明が解決しようとする課題 本発明は、食用時に糊状感が無く、かつ容易に形崩れ
しない良好な保形性を有する冷菓を提供することを課題
とする。Problem to be Solved by the Invention It is an object of the present invention to provide a frozen dessert which has no sticky feeling at the time of eating and has good shape retaining properties which do not easily collapse.
課題を解決するための手段 本発明者らは、カニ、エビなどの甲殻類の骨格成分で
あるキチンを脱アセチル化することにより得られるキト
サンに注目し、これをアイスクリームのような冷菓の安
定剤として用いることにより、食感に影響を与えない僅
かな量で冷菓に良好な保形性を付与し得ることを見出
し、本発明をなすに至った。Means for Solving the Problems The present inventors have focused on chitosan obtained by deacetylating chitin, which is a skeleton component of crustaceans such as crabs and shrimps, and used it to stabilize frozen desserts such as ice cream. The present inventors have found that the use of the composition as an agent can impart good shape retention to frozen desserts in a small amount that does not affect the texture, and have accomplished the present invention.
本発明で用いるキトサンは、カニやエビの甲殻を粉砕
し、これに5〜10%の塩酸を作用させて炭酸カルシウム
を除去した後、5〜8%の水酸化ナトリウムの存在下に
加熱して蛋白質を除去して得られるキチンを、40〜50%
の水酸化ナトリウムで加熱し、脱アセチル化し、水洗、
乾燥して得られる。The chitosan used in the present invention is obtained by pulverizing crab and shrimp shells, and removing 5% to 10% hydrochloric acid to remove calcium carbonate, and then heating in the presence of 5% to 8% sodium hydroxide. 40-50% of chitin obtained by removing protein
Heated with sodium hydroxide, deacetylated, washed with water,
Obtained by drying.
本発明では、如上のようにして得られるキトサンを冷
菓に含有させるには、主原料であるミックスの組成内容
により異なるも0.01%乃至0.5%(重量)の範囲でミッ
クスに添加、混合するとよい。この場合キトサンのミッ
クスに対する添加量が0.01%未満では冷菓の保形性の改
善効果が充分でなく、一方0.5%を越えるとキトサン特
有の収れん味が強くなるので官能的に好ましくなく、添
加量が多くなるに従い、半ばゲル状の組織となって食感
上も好ましくなくなる。In the present invention, chitosan obtained as described above may be added to and mixed in the frozen dessert in the range of 0.01% to 0.5% (by weight) depending on the composition of the mix, which is the main raw material, although it depends on the composition of the mix. In this case, if the addition amount of chitosan to the mix is less than 0.01%, the effect of improving the shape retention of the frozen dessert is not sufficient, while if it exceeds 0.5%, the astringent taste peculiar to chitosan becomes strong, so it is not organoleptically desirable. As the amount increases, it becomes a semi-gel-like structure, and the texture becomes less favorable.
ここで用いるキトサンは、異なる原料から得られた脱
アセチル度の異なるもの、または分子量の異なるものを
2種以上組合わせてもよい。なお、キトサンをミックス
に添加する際、直接混合しても溶解しない場合があるの
でキトサンをあらかじめ稀酸、好ましくは酢酸、乳酸な
どの食用酸を存在させた酸性下に溶解してミックスと混
合すると、キトサンが均一に混合したミックスが得られ
る。The chitosan used here may be a combination of two or more chitosans obtained from different raw materials and having different deacetylation degrees or different molecular weights. In addition, when adding chitosan to the mix, it may not be dissolved even if mixed directly, so chitosan is previously diluted with a dilute acid, preferably acetic acid, lactic acid or the like and dissolved in an acid in the presence of an edible acid and mixed with the mix. And a mixture in which chitosan is uniformly mixed is obtained.
本発明で用いるミックスは、アイスクリーム用の公知
のものを用いるとよいが、必要に応じて着香料、着色
料、酸味料、調味料などを適量加えてもよく、さらには
果肉、果汁、ナッツ、フルーツソース、チョコレート等
をミックスの凍結前、凍結中もしくは凍結後に任意の量
を添加してもよい。The mix used in the present invention may be a known one for ice cream, but if necessary, a flavoring agent, a coloring agent, an acidulant, a seasoning, and the like may be added in an appropriate amount.Furthermore, pulp, juice, nuts , Fruit sauce, chocolate and the like may be added before, during or after freezing the mix.
以下に実施例を示して本発明の効果を具体的に説明す
る。Hereinafter, the effects of the present invention will be specifically described with reference to examples.
実施例 下記に示す配合割合の材料を用いてアイスクリームミ
ックスを調整した。Example An ice cream mix was prepared using the ingredients shown below.
材 料 重 量(%) 生クリーム(脂肪率47%) 10.00 無塩バター 6.00 加糖脱脂煉乳 10.00 脱脂粉乳 7.00 グラニュー糖 4.50 ブドウ糖果糖液糖(B×75) 3.00 粉末水飴(DE30) 5.00 グリセリン脂肪酸エステル 0.20 安定剤※ 0.20 水 49.10 バニラエキストラクト 0.20 ※安定剤は、ローカストビーンガム15重量%、タラガ
ム25重量%、タマリンド種子多糖類40重量%及びブドウ
糖20重量%より成るアイスクリーム用安定剤を用いた。 Material cost Weight (%) cream (fat 47%) 10.00 Unsalted butter 6.00 sweetened skimmed Ren'nyu 10.00 skimmed milk powder 7.00 Granulated sugar 4.50 high fructose corn syrup (B × 75) 3.00 powder starch syrup (DE30) 5.00 Glycerin fatty acid ester 0.20 Stabilizer * 0.20 Water 49.10 Vanilla extract 0.20 * The stabilizer used was an ice cream stabilizer consisting of 15% by weight of locust bean gum, 25% by weight of tara gum, 40% by weight of tamarind seed polysaccharide and 20% by weight of glucose.
次に、キトサン液を下記配合により調整した。 Next, a chitosan solution was prepared according to the following formulation.
高粘度タイプのキトサン液(A)液 (重量%) 市販のキミツキト 1.00 サンMP(商標) 乳酸(90%) 0.50 水 98.50 低粘度タイプのキトサン液(B)液 (重量%) 市販のキミツキト 1.00 サンFFWP(商標) 乳酸(90%) 0.50 水 98.50 上記(A)液及び(B)液ともに、キトサンを所定量
の水に分散させた液に乳酸を加え撹拌して調整した。 High viscosity type chitosan liquid (A) liquid (% by weight) Commercially available Kimitsu kit 1.00 Sun MP (trademark) Lactic acid (90%) 0.50 Water 98.50 Low viscosity type chitosan liquid (B) liquid (% by weight) Commercially available Kimitsu kito 1.00 sun FF WP (trademark) Lactic acid (90%) 0.50 Water 98.50 Both (A) solution and (B) solution were prepared by adding lactic acid to a liquid in which chitosan was dispersed in a predetermined amount of water and stirring.
アイスクリームの調製; 上記配合のミックスのうち、グラニュー糖、脱脂粉
乳、粉末水飴、グリセリン脂肪酸エステル及び安定剤を
粉末のまま混合した後、ホモミキサー(特殊機化工業社
製)を用いて所定量の水に分散させ、次いでこれに生ク
リーム、無塩バター、加糖脱脂煉乳及びブドウ糖果糖液
糖を加え、撹拌下に混合しながら加温して85℃の温度に
達せしめ、1分間保持して殺菌した後、ホモミキサーで
撹拌しながら、得られたミックス95重量部に対して前記
キトサン液の(A)液と(B)液を各々5重量部を加
え、撹拌を続けながら3分間保持した。次いで、均質機
(三和機械社製)を用いて第一段150kg/cm2、第二段50k
g/cm2で均質処理を行い、直ちに5℃の温度に冷却し
た。これに、バニラエキストラクトを添加し、一夜エー
ジングした後、ソフトクリームフリーザー(三菱重工業
社製)を用い、オーバーラン80%に起泡凍結し、カップ
に充填し、−30℃の温度に硬化させて貯蔵した。Preparation of ice cream; of the above mixture, granulated sugar, skim milk powder, powdered starch syrup, glycerin fatty acid ester, and a stabilizer are mixed as they are, and then mixed in a predetermined amount using a homomixer (manufactured by Tokushu Kika Kogyo KK) Water, then add fresh cream, unsalted butter, sweetened skimmed condensed milk and fructose fructose corn syrup, and heat with mixing to reach a temperature of 85 ° C, hold for 1 minute After sterilization, 5 parts by weight of each of the chitosan solutions (A) and (B) were added to 95 parts by weight of the obtained mix while stirring with a homomixer, and the mixture was kept for 3 minutes while stirring. . Then, using a homogenizer (manufactured by Sanwa Machine Co., Ltd.), the first stage 150 kg / cm 2 , the second stage 50 k
The mixture was homogenized at g / cm 2 and immediately cooled to a temperature of 5 ° C. To this, vanilla extract was added, and after aging overnight, using an ice cream freezer (manufactured by Mitsubishi Heavy Industries, Ltd.), the foam was frozen to an overrun of 80%, filled into a cup, and cured at a temperature of -30 ° C. And stored.
次に、キトサンとして前液(A)液と(B)液をそれ
ぞれ添加したもの、及びキトサン液に代えて清水を同量
添加したもので得られた3種のアイスルリームについ
て、それらの保形性及び風味を評価した。評価方法及び
結果は下記のとおりである。Next, three types of ice reams obtained by adding the pre-solution (A) and the solution (B) as chitosan, respectively, and by adding the same amount of fresh water in place of the chitosan solution were used. And the flavor was evaluated. The evaluation method and results are as follows.
i)保形性 カップ中で硬化させた試料の外側の容器を剥ぎ取り、
20℃に調温した室内で金網上に放置し、経時的に融解落
下量を測定した。測定結果は表に示すとおりである。i) stripping the outer container of the sample cured in the cup,
It was left on a wire net in a room adjusted to 20 ° C., and the amount of the melt-down was measured over time. The measurement results are as shown in the table.
表にみられるとおり、キトサンを添加して得られたア
イスクリームは無添加(対照)のものに比べて融解量が
著しく低く、保形性が良好であることがわかる。 As can be seen from the table, it can be seen that the ice cream obtained by adding chitosan has a remarkably low melting amount and good shape retention as compared with the ice cream without addition (control).
ii)風味 硬化した試料を室温にて数分間解凍した後、食用に供
したところ、各試料とも濃厚で美味な風味を呈し、3種
の試料の間にはほとんど差が感じられなかった。ii) Flavor When the cured sample was thawed at room temperature for several minutes and served for edible use, each sample exhibited a rich and delicious flavor, and almost no difference was felt between the three samples.
発明の硬化 本発明により、キトサンの特定範囲量を添加して得ら
れるアイスクリームはその保形性が著しく向上し、しか
も風味も良好であるので、本発明は冷菓の保形性改善に
益するところが大である。Curing of the Invention According to the present invention, the ice cream obtained by adding a specific range amount of chitosan has remarkably improved shape retention and good flavor, so that the present invention is useful for improving the shape retention of frozen dessert. However, it is big.
Claims (2)
量)の配合割合で水の存在下に均一な混合状態に含有さ
せて成る良好な保形性を有する冷菓。1. A frozen dessert having good shape-retaining properties, comprising chitosan in a mixing ratio of 0.01% to 0.5% (by weight) under acidic conditions in the presence of water in a uniform mixed state.
合割合で酸性下に混合したミックスを均質化処理した
後、直ちに冷却、凍結することを特徴とする良好な保形
性を有する冷菓の製造方法。2. A frozen dessert having a good shape-retaining property, wherein a mix in which chitosan is mixed under acidic conditions at a mixing ratio of 0.01% to 0.5% (weight) is homogenized, and then cooled and frozen immediately. Manufacturing method.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1210456A JP2729287B2 (en) | 1989-08-15 | 1989-08-15 | Frozen dessert having good shape retention and production method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1210456A JP2729287B2 (en) | 1989-08-15 | 1989-08-15 | Frozen dessert having good shape retention and production method thereof |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH0376537A JPH0376537A (en) | 1991-04-02 |
JP2729287B2 true JP2729287B2 (en) | 1998-03-18 |
Family
ID=16589639
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP1210456A Expired - Lifetime JP2729287B2 (en) | 1989-08-15 | 1989-08-15 | Frozen dessert having good shape retention and production method thereof |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2729287B2 (en) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0790245A (en) * | 1993-09-24 | 1995-04-04 | Daiichi Seimo Kk | Composition gelable on heating |
JP2001352909A (en) * | 2000-06-14 | 2001-12-25 | Ezaki Glico Co Ltd | Frozen dessert coated with highly foamed food |
JP2009213471A (en) * | 2008-02-13 | 2009-09-24 | Aoba Kasei Kk | Gelling agent, modifier for shiratama (rice-flour dumpling) or mochi (rice cake), gelling agent for shiratama, mochi and fish paste, fish paste and filling |
JP4818347B2 (en) * | 2008-12-06 | 2011-11-16 | 株式会社村上開明堂 | Suction cup device |
JP6969943B2 (en) * | 2017-09-19 | 2021-11-24 | 三栄源エフ・エフ・アイ株式会社 | Frozen beverage |
-
1989
- 1989-08-15 JP JP1210456A patent/JP2729287B2/en not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
JPH0376537A (en) | 1991-04-02 |
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