JP2729287B2 - Frozen dessert having good shape retention and production method thereof - Google Patents

Description

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Hereinafter, the effects of the present invention will be specifically described with reference to examples.

Example An ice cream mix was prepared using the ingredients shown below.

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.

 Next, a chitosan solution was prepared according to the following formulation.

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.

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.

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) 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.

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) 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.

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)

(57) [Claims] 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. 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.