JP3055247B2 - Manufacturing method of low calorie ice creams - Google Patents
Manufacturing method of low calorie ice creamsInfo
- Publication number
- JP3055247B2 JP3055247B2 JP3254950A JP25495091A JP3055247B2 JP 3055247 B2 JP3055247 B2 JP 3055247B2 JP 3254950 A JP3254950 A JP 3254950A JP 25495091 A JP25495091 A JP 25495091A JP 3055247 B2 JP3055247 B2 JP 3055247B2
- Authority
- JP
- Japan
- Prior art keywords
- ice creams
- low
- present
- manufacturing
- transglutaminase
- 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 - Fee Related
Links
Landscapes
- Confectionery (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は、アイスクリーム類であ
るアイスクリーム、アイスミルク、ラクトアイスの製造
法に関する。詳しくは、カロリーを低下するために砂糖
を使用しないアイスクリーム類の製造法に関する。The present invention relates to a method for producing ice creams such as ice cream, ice milk and lacto ice. More specifically, the present invention relates to a method for producing ice creams that does not use sugar to reduce calories.
【０００２】[0002]
【従来の技術】従来、アイスクリーム類（オーバーラン
のある冷菓類）の賦形剤は砂糖が主体で風味、物性、保
形性の良い製品が作られている。しかし、砂糖のう蝕性
が問題視され、低カロリー指向の現在、砂糖以外の賦形
剤を使用したノンシュガーまたは低カロリーアイスクリ
ーム類の開発が望まれている。そのため、低カロリー甘
味料としてアスパルテームやサッカリン、ステビオサイ
ドなどを使用し、低カロリー賦形剤として糖アルコール
類やポリデキストロースを使用されている。2. Description of the Related Art Conventionally, excipients for ice creams (chilled desserts with overruns) are mainly made of sugar, and products with good flavor, physical properties and shape retention have been produced. However, the cariogenicity of sugar has been regarded as a problem, and the development of non-sugar or low-calorie ice creams using excipients other than sugar is now desired, which is directed toward low calories. Therefore, aspartame, saccharin, stevioside and the like are used as low-calorie sweeteners, and sugar alcohols and polydextrose are used as low-calorie excipients.
【０００３】[0003]
【発明が解決しようとする課題】このような低カロリー
アイスクリーム類では、砂糖を使用した時のようななめ
らかで、口どけのよい物性を得ることができない大きな
欠点があった。However, such low-calorie ice creams have a serious drawback in that they are not as smooth as when sugar is used and do not have good physical properties.
【０００４】[0004]
【課題を解決するための手段】本発明者らは、上述の課
題を解消すべく鋭意研究を重ねた結果、油っぽいなめら
かさをもち、かつさじ入れ性の改善された低カロリーア
イスクリーム類を得ることに成功し、本発明を完成する
に至らしめた。Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, low-calorie ice creams having an oily smoothness and having improved spoonability. And succeeded in completing the present invention.
【０００５】すなわち本発明は、砂糖以外の甘味料及び
／叉は賦形剤を用いて得られる低カロリーアイスクリー
ム類において、トランスグルタミナーゼを乳タンパク質
１ｇに対し０．０１〜１００ユニット添加することを特
徴とする低カロリ−アイスクリーム類の製造法である。
即ち、本発明の特徴はトランスグルタミナーゼを加え
て、牛乳や粉乳に含まれるタンパク質に該酵素を作用さ
せてゲル化することが特徴である。That is, the present invention relates to a low-calorie ice cream obtained using a sweetener other than sugar and / or an excipient, wherein transglutaminase is added in an amount of 0.01 to 100 units per gram of milk protein. This is a method for producing low-calorie ice creams.
That is, a feature of the present invention is that transglutaminase is added, and the enzyme is allowed to act on a protein contained in milk or milk powder to form a gel.
【０００６】さて、以下に本発明を詳細に記載する。本
発明においてアイスクリーム類の製造に用いられる配合
原料、組成は特に制限はなく、常法に従えば良い。例え
ば、アイスクリームの製造に通常用いられるやし油、パ
ーム油などの油脂を１〜８重量％（以下単に％と記せば
重量％の事である）、牛乳や脱脂粉乳などの乳製品を乳
固形分当りで３〜２０％、アスパルテームやサッカリ
ン、ステビオサイドなどの低カロリー甘味料を０．０１
〜５％及び／叉は糖アルコール類、「ポリデキストロー
ス」（ファイザー社）などの低カロリー賦形剤を５〜３
０％配合させれば良い。更に、グアガム、カラギーナ
ン、ローカストビーンガムなどの安定剤を０．１〜０．
６％、グリセリン脂肪酸エステル、シュガーエステル、
卵黄などの乳化剤を０．１〜１．０％、水分残量を配合
すればよい。好みにより果実、香料などの成分を添加し
てももちろん構わない。Now, the present invention will be described in detail below. In the present invention, the ingredients and composition used for the production of ice creams are not particularly limited, and may be in accordance with ordinary methods. For example, 1 to 8% by weight of fats and oils such as coconut oil and palm oil (hereinafter simply referred to as "%" by weight), and dairy products such as milk and skim milk powder, which are commonly used in the production of ice cream, are used. 3-20% per solid, 0.01% low-calorie sweeteners such as aspartame, saccharin, stevioside
5% and / or 5 to 3% of low-calorie excipients such as sugar alcohols and "Polydextrose" (Pfizer).
What is necessary is just to mix 0%. Furthermore, stabilizers such as guar gum, carrageenan, and locust bean gum are used in amounts of 0.1 to 0.1.
6%, glycerin fatty acid ester, sugar ester,
What is necessary is just to mix 0.1-1.0% of emulsifiers, such as egg yolk, and the remaining amount of water. Of course, components such as fruits and flavors may be added if desired.
【０００７】本発明のアイスクリーム類を製造する際
に、最も重要な点は、諸原料を混合する工程で所定量の
トランスグルタミナーゼを添加し、原料中のタンパク質
に作用させる点であるので、以下この点について説明す
る。[0007] The most important point in producing the ice creams of the present invention is that a predetermined amount of transglutaminase is added in the step of mixing various ingredients to act on the protein in the ingredients. This will be described.
【０００８】トランスグルタミナーゼは、哺乳動物由来
のもの（特公平１−５０３８２）、魚類由来のもの、微
生物由来のもの（特開昭６４ー２７４７１）など知られ
ているが、本発明においてはトランスグルタミナーゼは
その由来を問わず使用できる。その添加量は、使用して
いる乳原料である牛乳、脱脂粉乳、全粉乳、生クリーム
などに含まれる乳タンパク質１ｇ当り０．０１〜１００
ユニット（以下単にＵと記せばユニットのことであ
る。）、好ましくは０．１〜２０Ｕである。添加量が前
記範囲より少ない場合には、物性の改善効果を収めるこ
とができず、また前記範囲を越える場合は、ゲル状に固
まりアイスクリームらしいなめらかさを失い好ましくな
い。Transglutaminase is known to be derived from mammals (Japanese Patent Publication No. 1-50382), from fish, from microorganisms (Japanese Patent Application Laid-Open No. 64-27471), and in the present invention, transglutaminase is used in the present invention. Can be used regardless of its origin. The amount added is 0.01 to 100 per gram of milk protein contained in the milk raw materials used, such as milk, skim milk powder, whole milk powder, and fresh cream.
The unit is a unit (hereinafter simply referred to as U), preferably 0.1 to 20 U. When the amount is less than the above range, the effect of improving the physical properties cannot be obtained, and when the amount exceeds the above range, it hardens to gel and loses the smoothness like ice cream, which is not preferable.
【０００９】トランスグルタミナーゼの酵素作用を十分
発揮させるために、乳化混合した原料を５〜６５℃、好
ましくは４０〜６０℃で１０〜１２０分反応させる必要
がある。これ以後の製法は常法に従えばよく、例えば７
０℃で３０分加熱殺菌した後、一晩エージングし、適切
なオーバーランに設定してフリージングを行い、カップ
採りして−４０℃にて１日硬化させればよい。In order to sufficiently exert the enzymatic action of transglutaminase, it is necessary to react the emulsified and mixed raw materials at 5 to 65 ° C., preferably 40 to 60 ° C. for 10 to 120 minutes. The subsequent manufacturing method may be in accordance with a conventional method.
After heat sterilization at 0 ° C. for 30 minutes, aging is performed overnight, freezing is performed by setting an appropriate overrun, cups are taken out, and cured at −40 ° C. for one day.
【００１０】なお、本発明でいうトランスグルタミナー
ゼの活性単位は、次のようにして測定される。すなわ
ち、ベンジルオキシカルボニル−Ｌ−グルタミニルグリ
シンとヒドロキシルアミンを基質として反応を行い、生
成したヒドロキサム酸をトリクロロ酢酸存在下で鉄錯体
を形成させた後５２５ｎｍの吸光度を測定し、ヒドロキ
サム酸の量を検量線より求め活性を算出する。詳しくは
特開昭６４−２７４７１参照のこと。[0010] The activity unit of transglutaminase referred to in the present invention is measured as follows. That is, a reaction was carried out using benzyloxycarbonyl-L-glutaminylglycine and hydroxylamine as substrates, and the resulting hydroxamic acid was allowed to form an iron complex in the presence of trichloroacetic acid. Thereafter, the absorbance at 525 nm was measured, and the amount of hydroxamic acid was determined. The activity is calculated from the calibration curve. For details, see JP-A-64-27471.
【００１１】[0011]
【発明の効果】本発明の製造法を用いれば、乳タンパク
質間及びタンパク質内のネットワークの形成により、な
めらかで油っぽい低カロリーのアイスクリーム類を製造
することができる。According to the production method of the present invention, a smooth, oily, low-calorie ice cream can be produced by forming a network between milk proteins and within a protein.
【００１２】以下に実施例により本発明を具体的に説明
するが、本発明はこれによって限定されるものではな
い。Hereinafter, the present invention will be described specifically with reference to Examples, but the present invention is not limited thereto.
【００１３】[0013]
【実施例１】ヤシ油３％、脱脂粉乳４％、還元麦芽糖水
飴２１．４％、アスパルテーム０．０５％、安定剤０．
３％（グアガム０．１５％、カラギーナン０．０５％、
ローカストビーンガム、０．１％）、卵黄０．３％、シ
ュガーエステル０．１５％、バニラエッセンス０．３
％、トランスグルタミナーゼ０．００６８％（５Ｕ／ｇ
蛋白）、水７０．５％を配合した混合物を５５℃で３０
分間酵素反応させた後、７０℃で３０分加熱殺菌し冷却
後、５℃で一晩エージングし、オーバーラン５０％に設
定してフリージングを行い、カップ採りして−４０℃に
て１日硬化させてラクトアイスを得た。Example 1 Palm oil 3%, skim milk powder 4%, reduced maltose starch syrup 21.4%, aspartame 0.05%, stabilizer 0.
3% (guar gum 0.15%, carrageenan 0.05%,
Locust bean gum, 0.1%), egg yolk 0.3%, sugar ester 0.15%, vanilla extract 0.3
%, Transglutaminase 0.0068% (5 U / g
Protein) and water (70.5%) at 55 ° C for 30 minutes.
After enzymatic reaction for 5 minutes, heat sterilize at 70 ° C for 30 minutes, cool, aged at 5 ° C overnight, freeze at 50% overrun, take a cup and cure at -40 ° C for 1 day Then, lacto ice was obtained.
【００１４】得られたラクトアイスとトランスグルタミ
ナーゼを添加せず同様の方法にて試作したラクトアイス
とを専門家パネル２０人による比較官能評価に供した結
果、１８人がトランスグルタミナーゼ添加品の方が物性
が油っぽくなめらかでおいしいと評価をした。The obtained lacto-ice and lacto-ice prepared in the same manner without adding transglutaminase were subjected to comparative sensory evaluation by 20 expert panels. As a result, 18 persons showed that the transglutaminase-added product had better physical properties. It was rated as oily, smooth and delicious.
───────────────────────────────────────────────────── フロントページの続き (58)調査した分野(Int.Cl.7，ＤＢ名) A23G 9/00 - 9/30 ──────────────────────────────────────────────────続 き Continuation of front page (58) Field surveyed (Int.Cl. 7 , DB name) A23G 9/00-9/30
Claims (1)
て得られる低カロリーアイスクリーム類において、トラ
ンスグルタミナーゼを乳タンパク質１ｇに対し０．１〜
２０ユニット添加することを特徴とする低カロリーアイ
スクリーム類の製造法。1. In a low-calorie ice cream obtained using a sweetener and / or excipient other than sugar, transglutaminase is added in an amount of 0.1 to 1 g of milk protein.
A method for producing low-calorie ice creams, characterized by adding 20 units.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3254950A JP3055247B2 (en) | 1991-10-02 | 1991-10-02 | Manufacturing method of low calorie ice creams |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3254950A JP3055247B2 (en) | 1991-10-02 | 1991-10-02 | Manufacturing method of low calorie ice creams |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0591840A JPH0591840A (en) | 1993-04-16 |
| JP3055247B2 true JP3055247B2 (en) | 2000-06-26 |
Family
ID=17272111
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3254950A Expired - Fee Related JP3055247B2 (en) | 1991-10-02 | 1991-10-02 | Manufacturing method of low calorie ice creams |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3055247B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7372783B2 (en) | 2003-06-03 | 2008-05-13 | Fujitsu Limited | Optical information storage apparatus and optical information storage system |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01295757A (en) * | 1988-05-24 | 1989-11-29 | Shin Yoneda | Portable flat surface grinding machine |
| JPH06303912A (en) * | 1993-04-15 | 1994-11-01 | Ezaki Glico Co Ltd | Method for improving quality of ice cream |
| KR101780453B1 (en) * | 2010-03-31 | 2017-09-21 | 아지노모토 가부시키가이샤 | Ice cream or ice cream-like product and method for producing same |
| KR102359537B1 (en) * | 2019-12-10 | 2022-02-08 | 롯데제과 주식회사 | Ice cream composition having enhanced shape retention and manufacturing method thereof |
-
1991
- 1991-10-02 JP JP3254950A patent/JP3055247B2/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7372783B2 (en) | 2003-06-03 | 2008-05-13 | Fujitsu Limited | Optical information storage apparatus and optical information storage system |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0591840A (en) | 1993-04-16 |
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