JP2838284B2 - Frozen dessert using whey protein concentrate - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to frozen desserts containing whey protein concentrate and frozen. More specifically, the present invention relates to a frozen dessert having a rich and creamy flavor and texture by using a whey protein concentrate.

(Conventional technology) Generally, frozen desserts are classified into ice creams and ice desserts.
Ice creams have a milk solid content of 15% or more, of which milk fat content is 8% or more, ice cream, milk solid content of 10%
As described above, those having a milk fat content of 3% or more are classified as ice milk, and those having a milk solid content of 3% or more are classified as lacto ice.

Thus, the content of milk fat occupies a large weight in the rating of ice creams. In addition, due to the high price of milk fat, edible vegetable oils such as coconut oil, palm oil, palm kernel oil, and rapeseed oil are often substituted for milk fat.
(However, it is stipulated by the Fair Competition Regulations that ice cream cannot be used except for specified fats such as chocolate and egg yolk.) Animal fats other than milk fats such as beef tallow and fish oil are also used. There are, but not many. Milk fat and the above-mentioned vegetable oils and fats give the body unique to ice cream, make the tissue thick and creamy, and affect overrun and dryness. Milk fat has a unique aroma, especially those made with fresh ingredients give the product a wonderful flavor.

Vegetable oils and fats are advantageous in that a combination of oils and fats according to each product is possible, and that they can be made easier to taste and taste than milk fat, and consumers prefer milk fat or vegetable fat. I can't say it.

In any case, as described above, fat is an essential component in giving ice creams a dense tissue and a unique body, and shaved ice, ice bars, sorbets, etc., have a particularly refreshing texture. Except for what is required, many contain 1-20% fat. As a result, ice creams are generally high in calories.

On the other hand, in order to obtain a low-fat and low-calorie frozen dessert in contrast to the high fat of ice creams, a frozen dessert containing whey as a main component has been disclosed (JP-A-61-224939). However, although this frozen dessert has a crisp texture, it also has a rough feeling on the tongue, and has a problem in flavor.

(Problems to be Solved by the Invention) The present invention relates to a frozen dessert having a flavor and texture as if it contains more fat than the fat content actually contained, and desirably contains almost fat. It is an object of the present invention to provide a frozen dessert that has a rich and creamy flavor and texture without a feeling of roughness, as if it contains a lot of fat.

(Means for Solving the Problems) The present invention is a frozen dessert containing whey protein concentrate (hereinafter abbreviated as WPC) as a fat substitute and frozen.

More specifically, in the present invention, the powdery whey protein concentrate was dissolved in water, left for 5 to 20 hours, hydrated, then contained at a solid content of 0.5 to 20%, and was substantially blended. It is a low-fat frozen dessert that does not contain fat.

WPC as used in the present invention is a whey protein obtained by concentrating either whey protein of acid casein whey or rennet casein whey by membrane treatment or the like, and having a protein content of 30 to 95%.
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This WPC has a higher protein content than the lactose content. Thus, when compared to whey-containing frozen desserts, the WPC-containing frozen desserts have an ice cream-like flavor with a higher milk fat content. Further, since the ratio of the lactose content is low, the grainy feeling of the frozen dessert including whey such as cheese whey is eliminated, and the flavor is remarkably excellent.

By using WPC in the frozen dessert of the present invention, even if it has a low fat content, it gives a rich flavor and texture as if it had a higher fat content, and is a new delicious frozen dessert with high protein and low calories Becomes possible.

In other words, it can be said that it is an ideal frozen dessert in the age of satiety.

The WPC content varies depending on the amount of protein contained in the WPC itself, the gelling power, the composition of other raw materials, and the like, but may be adjusted in the range of 0.5 to 20% as desired. If it is less than 0.5%, the effect is not sufficient, and if it exceeds 20%, the viscosity becomes too high and the flavor is not so good. It is also free to use two or more different types and brands of WPC.
Generally, the more WPC in a product, the richer and creamier the texture. However, WPC with low protein content
If lactose is used in a large amount, lactose crystals may be deposited during storage of the product, and the value of the product may be lost. Therefore, the lactose content of the whole product should not exceed 9% based on the water content of the product. Is preferable.

The method of adding WPC is to dissolve in water so that WPC becomes 10-70% the day before, cool and store it at about 5 ° C, adjust the water content on the day of the preparation, and prepare by the usual method. WP
It is preferable because a slight powdery odor derived from C can be suppressed. The time required for hydration of this WPC is approximately 5 to 20 hours.

Fats other than WPC of the present invention, non-fat milk solids, sugars, emulsifiers, stabilizers, etc., may be any known one for ice creams, and fat may not be used, but non-fat milk solids In the minute, it may be used in combination of one or more of whole fat milk powder, skim milk powder, sweetened condensed milk, defatted sweetened condensed milk, concentrated milk, defatted concentrated milk, whole milk, skim milk, etc. For the purpose of the present invention for reducing fat, it is preferable to use one containing as little fat as possible. For sugars, sucrose, isomerized sugar, starch syrup, glucose, etc.
One or more combinations may be determined in consideration of the degree of sweetness, sweetness, freezing point drop, price, and the like. The emulsifier may not be used if it contains almost no fat, but may be used alone or in combination of two or more of lecithin, sugar ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin fatty acid ester and the like. It is preferable to use 0.1 to 1%, particularly in the case of a frozen dessert having an overrun, since a smooth texture is obtained.
For stabilizers, thickeners (locust bean gum, guar gum, xanthan gum, karaya gum, gum arabic,
Selected from among gummy gum, tragacanth gum, CMC, etc.), gelling agents (agar, carrageenans, pectins, gellan gum, gelatin, etc.), microcrystalline cellulose, phosphates (polyphosphoric acid, metaphosphoric acid, tripolyphosphoric acid, etc.) It is appropriate to use 0.1 to 3%, preferably 0.2 to 2%, in combination of one or more kinds.

Also, if desired, flavoring agents, coloring agents, sour agents, seasonings and the like may be added in appropriate amounts.Fruit pulp, juice, nuts, fruit sauces before, during, or after freezing, It is free to add any additives. The overrun is determined by economics, flavor, storage stability and the like, but is preferably 0 to 30% for a bar-type or other frozen dessert, and the other items may be selected within a range of 10 to 120%.

As for the appearance, it is sufficient to adapt to various known containers such as cups, bars, cones, and bulks.

Examples Hereinafter, the present invention will be described based on examples.

Example 1 Cup-filled frozen desserts were produced using the raw materials having the mixing ratios shown in Table 1.

Table 1 Weight% WPC hydrate * 1 12.8 Granulated sugar 6.0 Glucose fructose liquid sugar (Bx75) 2.0 Fructose skim condensed milk 10.0 Skim milk powder 7.0 Powdered syrup (DE30) 5.0 Glycerin fatty acid ester 0.2 Stabilizer * 2 0.3 Water 56.7 Vanilla extract 0.2 * 1 A product obtained by dissolving SAVOPRO 7502 (protein 75%) (trade name, manufactured by Express Foods, USA) in 25% by weight water and leaving it at 5 ° C overnight.

* 2 Gelatin, locust bean gum, guar gum,
Microcrystalline cellulose carrageenan, crystalline glucose (weight ratio 6
5: 10: 10: 5: 10) stabilizer for ice cream.

Production Method Granulated sugar, skim milk powder, powdered starch syrup, glycerin fatty acid ester, and a stabilizer were mixed well as powder, and then dispersed in water using a homomixer (manufactured by Tokushu Kika Kogyo).
Add WPC hydrate, fructose fructose syrup, and sweetened skim condensed milk to this mixture, warm with mixing and stirring, reach 85 ° C, hold for 1 minute, sterilize, and use a homogenizer (manufactured by Sanwa Kikai). Homogenize at a pressure of 150 kg / cm ² and immediately cool to 5 ° C. After adding vanilla extract and aging, use an ice cream freezer (manufactured by Mitsubishi Heavy Industries, Ltd.), freeze the foam to about 60% overrun, fill in a cup, and add -30
Cured and stored at ℃.

After the cured product was thawed at room temperature for several minutes and eaten, it had a rich and creamy flavor similar to frozen desserts containing about 8 to 10% of commercially available fat, despite having little fat. Presented. Further, it had shape retention properties that did not collapse at room temperature for more than 10 minutes.

Comparative Example 1 Cup-filled frozen desserts were produced using the raw materials having the mixing ratios shown in Table 2.

Table 2 Weight% WPC powder (same as in Example 1) 5.0 Granulated sugar 6.0 Glucose fructose liquid sugar (Bx75) 2.0 Sweetened skim condensed milk 10.0 Skim milk powder 7.0 Powder syrup (DE30) 5.0 Glycerin fatty acid ester 0.2 Stabilizer (Same as in Example 1) 0.3 Water 64.3 Vanilla extract 0.2 Production method Mixing, flavoring, aging, and the like are performed in the same manner as described in Example 1 except that WPC powder is mixed with other powder raw materials and added as it is. Foam freezing (60% overrun) with a freezer and curing storage were performed. After thawing for several minutes at room temperature, when eaten, it became richer and creamier in flavor than in Example 1, but a slight powdery odor was pointed out.

It also had shape retention properties that did not collapse at room temperature for more than ten minutes.

Comparative Example 2 Cup-filled frozen desserts were produced using the raw materials having the mixing ratios shown in Table 3.

Table 3 Weight% Cheese whey * 1 34.2 Granulated sugar 6.0 Glucose fructose liquid sugar (Bx75) 2.0 Sweetened skim condensed milk 10.0 Skim milk powder 7.0 Powdered syrup (DE30) 5.0 Glycerin fatty acid ester 0.2 Stabilizer * 2 0.3 Water 35.1 Vanilla extract 0.2 * 1 Cheese whey obtained as a by-product during the production of Gouda cheese had a protein content of 0.7% by weight.

* 2 Same as described in Example 1.

Production method Granulated sugar, skim milk powder, starch syrup, glycerin fatty acid ester, and a stabilizer were thoroughly mixed in the same manner as in Example 1 and dispersed in water using a homomixer (manufactured by Tokushu Kika Kogyo). Was. To this, add cheese whey, glucose-sweetened liquid sugar, and sweetened skim condensed milk, warm with mixing and stirring, reach 85 ° C, hold for 1 minute, sterilize, and use a homogenizer (manufactured by Sanwa Kikai) to weigh 150 kg. homogenize at a pressure of / cm ² and immediately cool to 5 ° C. After adding vanilla extract and aging, using an ice cream freezer (manufactured by Mitsubishi Heavy Industries), the overrun was foam-frozen to about 60%, filled in a cup, and stored by curing at -30 ° C.

Example 2 In the table of Comparative Example 2, 13.7% by weight of whey protein concentrate was used instead of 34.2% by weight of cheese whey, and 55.6% by weight was used instead of 35.1% by weight of water. This whey protein concentrate is obtained by concentrating the cheese whey with an ultrafiltration membrane and pulverizing it by spray drying, using a protein content of 70% by weight, dissolving it in 25% by weight, and allowing it to stand overnight. It is.

 The manufacture of frozen dessert was performed in the same manner as in Comparative Example 2.

Sensory Evaluation Examples Sensory evaluation was performed on the frozen desserts produced in Comparative Example 2 and Example 2 by 10 expert panelists. Table 4 shows the results.
In all of the evaluation items, higher values were obtained in the case where the whey protein concentrate of Example 2 was used than in the case where the cheese whey of Comparative Example 2 was used. In particular, in the aftertaste, the whey peculiar to whey was felt very strongly in the case of using cheese whey. However, little was felt with the whey protein concentrate.

The sensory evaluation was based on a five-point scale, with 5 points = good, 3 points = neither, 1 point = bad.

(Effect of the Invention) As described above, despite having almost no fat according to the present invention, it has a rich and creamy flavor texture as if it contains a considerable amount of fat, New and delicious frozen desserts with a low calorie and high protein content without roughness are now possible.

──────────────────────────────────────────────────続 き Continued on the front page (72) Kiyoshi Tatsumi, inventor 982-2 Noda, Iruma, Saitama Prefecture (72) Minori Yoshida, 821-4, Daiji, Sakado-shi, Saitama (56) References JP 61 -224939 (JP, A) Food Development, Vol. 19, No. 3, pp. 113-118 (1984) (58) Field surveyed (Int. Cl. ⁶ , DB name) A23G 9/02

Claims (1)

(57) [Claims] 1. A powdery whey protein concentrate is dissolved in water and
A low-fat frozen dessert consisting of being left to hydrate for up to 20 hours and then containing 0.5 to 20% in terms of solid content, and substantially not containing incorporated fat.