JP3226474B2 - Frozen dessert and its production method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a frozen dessert containing antifreeze jelly and a method for producing the same.

[0002]

2. Description of the Related Art In recent years, the number of items of jelly-containing frozen desserts has increased along with the increase in the popularity of confectionery-type products. Since it is assumed that frozen dessert is distributed at -15 ° C to -20 ° C, it is desirable that the jelly contained in the frozen dessert is also antifreeze at -20 ° C. Examples of the antifreeze food material to be mixed with such a frozen dessert mix include an antifreeze / non-recrystallizable jelly composition (JP-A-62-259551),
A frozen dessert coating agent (JP-A-4-39552) and the like have been proposed. Antifreeze / non-recrystallizing jelly composition
No. 9551) relates to a method for producing an antifreeze jelly using a so-called HM pectin having an average degree of methyl esterification of 60 to 75%. When HM pectin is used, an antifreeze jelly having elasticity and good texture can be produced. However, since the gelling temperature is as high as about 70 ° C., a heat insulating facility is required in the process, and the equipment is required. There are drawbacks that are extensive. The frozen dessert coating (JP-A-4-23952) relates to a frozen dessert coating containing gelatin. This frozen dessert coating,
By keeping the temperature at 30 ° C. to 60 ° C. and immersing the frozen dessert in the frozen dessert, the dessert can be attached to the surface of the dessert, so that a large-scale facility is not required. However, jelly containing gelatin is a rubber-like tissue and has poor crispness, which is not a major drawback when it is applied thinly to the surface of frozen desserts, but has a good texture when mixed as a molded product in frozen desserts. Absent.

The present inventors have previously found a method for producing antifreeze jelly using low methoxyl pectin (LM pectin) as a stabilizer and a calcium salt as an accelerator for gelation (Japanese Patent Application No. 7-301). No. 303859). Gelation of LM pectin is 2
It is believed to be due to the formation of a network of carboxide groups via the valence Ca ions. Therefore, L
For the production of jelly using M pectin as a stabilizer, it is essential to add a calcium salt. As a method of mixing jelly gelled with LM pectin and calcium salt into frozen dessert, the following means are considered. The LM pectin and all the raw materials including the calcium salt are mixed, heated to boiling, dissolved, and then cooled to produce jelly.
Then, the obtained jelly is cut and molded to obtain a large number of jellies, mixed with the frozen dessert mix after freezing,
A method of curing the filling. However, a problem in industrial production by this method is that a large-scale apparatus is required for setting and cutting jelly. Also, means for preventing the cut jelly from adhering to each other is required. A method in which a jelly-forming solution prepared by adding LM pectin is brought into contact with a solution containing calcium ions to form a jelly body, and mixed into a frozen dessert such as ice cream (Japanese Patent Laid-Open No. 58-187152) . In this method,
A device for dropping the sugar solution into contact with a solution containing calcium ions and contacting the solution and a device for collecting the formed jelly are required. A method of mixing a sugar solution with a frozen dessert mix after freezing at a temperature of 70 ° C. or higher, which is a temperature at which LM pectin dissolves. In this method, a device that keeps the sugar solution at 70 ° C. or higher is required. In addition, since the sugar solution is at a high temperature, it is usually -3 to
There is a drawback that the frozen dessert mix is melted at the contact portion with the frozen dessert mix taken out of the freezer at -7 ° C, and the ice crystals are coarsened during refreezing, resulting in a poor texture.

[0004]

SUMMARY OF THE INVENTION In view of the foregoing, an object of the present invention is to obtain a novel frozen dessert containing antifreeze jelly which is transparent, elastic and has a good flavor. Another object of the present invention is to produce frozen desserts containing antifreeze jelly by simple equipment instead of conventional large-scale manufacturing equipment. Specifically, an object of the present invention is to provide a frozen dessert which can be mixed with the frozen dessert at a relatively low temperature (20 ° C. to 50 ° C.) and contains antifreeze jelly which does not require cutting, and a method for producing the same.

[0005]

DISCLOSURE OF THE INVENTION The present inventors have solved the problem that the conventional method for producing a frozen dessert containing jelly requires a large-scale cutting device to cut the jelly. As a result of intensive research, a solution containing a gelling agent that gels with a monovalent or divalent metal ion in a sugar solution and containing no monovalent or divalent metal salt was prepared. The present invention invents a method for obtaining a frozen dessert containing a highly elastic and transparent antifreeze jelly by mixing a frozen dessert mix containing a divalent metal salt in a frozen state and then freezing and curing the frozen dessert mix. That is, the present invention
A container containing the frozen dessert mix containing 1 to 2% by weight of a monovalent or divalent metal salt and then gelling with metal ions of the metal salt is added with 1 to 3% by weight of a gelling agent. Heat-dissolved 70-80% by weight sugar solution at a temperature of 20-50 ° C.
The frozen dessert mix can be obtained by filling and mixing in the frozen dessert mix, filling and dispersing and mixing in the frozen dessert mix, or filling the surface of the frozen dessert mix into a layer, and freezing. But
The sugar solution is a frozen dessert containing antifreeze jelly which is not frozen and is in a transparent and elastic gel state. The present invention also provides a frozen dessert mix containing 1 to 2% by weight of a monovalent or divalent metal salt, filling a frozen dessert mix, and then gelling with metal ions of the metal salt, 1 to 3% by weight. % Of a sugar solution obtained by heating and dissolving a gelling agent at a temperature of 20 to 50 ° C. at a temperature of 20 to 50 ° C., filling and mixing the frozen dessert mix, filling and dispersing and mixing the frozen dessert mix, or An antifreeze jelly characterized by filling the surface of a frozen dessert mix into a layer, and then freezing the frozen dessert mix by freezing, but the sugar liquid does not freeze, but becomes a transparent and elastic gel state. This is a method for producing frozen desserts.

[0006] The metal salt in the present invention is incorporated in a frozen dessert mix in an amount of 1 to 2% by weight.
-3% by weight. The sugar concentration in the sugar solution is 70 to
Is 80 wt%, molasses is added a gelling agent heated to dissolve the gelling agent, which was cooled, mixed with ice confection mix at a temperature of 20 to 50 ° C.. The sugar liquid filling is preferably injected into a frozen dessert mix or layered on the surface. For example, a sugar liquid is filled in the frozen dessert mix by a filling nozzle having one or a plurality of openings in the nozzle, or a sugar liquid is filled on the surface of the frozen dessert mix to form a layer. However, this filling method can be changed as appropriate according to the frozen dessert to be obtained.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS In the present invention, as a monovalent metal salt used in a sugar solution, one or more kinds of sodium salts such as sodium citrate, sodium lactate and sodium phosphate can be used. As the divalent metal salt, one or more calcium salts such as calcium lactate, calcium gluconate, calcium carbonate and calcium phosphate can be used. Particularly preferred is a calcium salt of an organic acid such as calcium lactate. As a gelling agent that gels with metal ions, one or more gelling agents such as LM pectin, alginic acid, alginate, and gellan gum can be used. Particularly preferred is LM
Pectin and gellan gum can be exemplified. Examples of the saccharide include sugar, sorbitol, maltose, and isomaltooligosaccharide. Basic proportion of gelling agent to the sugar solution 1-3% for LM pectin, good Mashiku is preferably 2-3%. Saccharide is 70% to 80%, rather preferably is preferably 72 to 77%. In the preparation of the sugar solution, water or a part thereof may be fruit juice. The sugar solution containing the gelling agent used in the present invention is prepared by heating the sugar solution to which the gelling agent has been added to completely dissolve the gelling agent and the sugar, and then cooling it. For cooling, the sugar solution is cooled to 20 to 50 ° C. and then mixed with a frozen dessert mix and frozen. On the other hand, if the temperature is higher than 50 ° C., the frozen dessert mix is undesirably melted.

[0008] In the conventional method for producing jelly-containing frozen dessert, a cutting device and large-scale equipment are required to cut the jelly. According to the present invention, such equipment is not required, and it is possible to easily produce frozen desserts containing jelly. The present invention provides a solution containing a gelling agent that gels with a monovalent or divalent metal ion in a sugar solution and does not contain a monovalent or divalent metal salt, and then prepares a monovalent or divalent metal salt. This is a method for obtaining a frozen dessert containing a highly elastic and transparent antifreeze jelly by mixing a frozen dessert mix containing frozen and freeze-hardened. The present invention is also a frozen dessert containing the antifreeze jelly obtained by such a method. Specifically, the present invention provides a method for converting a monovalent or divalent metal salt into one.
Frozen dessert mix containing ２2% by weight is filled and mixed in a container. Then, 1-3% by weight of a gelling agent that gels with monovalent or divalent metal ions, and 70-80% by weight of saccharides
The present invention relates to a frozen dessert containing antifreeze jelly obtained by filling and mixing a sugar solution that has been blended, heated and cooled, and freezing a frozen mix, and a method for producing the same.

The present invention can exemplify a method for producing jelly as described below. That is, water and concentrated juice are mixed, LM pectin is added, and sorbit, maltose, or isomaltooligosaccharide is added and dissolved at 100 ° C. or lower. This is maintained at a temperature of 20 to 50 ° C. and used as a sugar solution for injecting into a frozen dessert mix. Here, if the sugar solution is at a temperature of 50 ° C. or higher, the frozen dessert mix may be dissolved at the time of mixing, and the necessity of a heat retaining facility is not preferred. If the temperature is lower than 20 ° C., the fluidity of the jelly solution decreases, and the filling becomes difficult. For the composition of the frozen dessert mix, a mixture obtained by adding preferably 1 to 3%, particularly preferably 1 to 2% of calcium lactate to the composition of general ice creams is used. The above sugar solution is poured into the frozen dessert mix that has been frozen at -4 to -7 ° C, and the frozen dessert mix is freeze-hardened to form a frozen dessert containing antifreeze jelly.

An embodiment of the present invention will be described below.

Example 1 Frozen dessert mix formulations A and B shown in Table 1
C, D and E were prepared. The component values of the five blends are as follows. Vegetable fat 5.0% Non-fat milk solids 9.0% Total solids 31.0%

[0011]

[Table 1]

The frozen dessert mix shown in Table 1 was mixed at room temperature, heated to 65 ° C., homogenized at 150 kg / cm ² , sterilized at 85 ° C. for 20 seconds, and cooled to 5 ° C. to obtain a raw material mix. . This is supplied to a source freezer (made by Gen Seisakusho),
The mix was removed at -4 [deg.] C and 40% overrun and filled into containers. In Formulas A to D, when the amount of calcium lactate was increased, the solid content other than milk increased. Therefore, the sweetness was adjusted by changing the amounts of sugar and powdered starch syrup.

Next, a sugar solution having the composition shown in Table 2 was prepared.

[Table 2]

[0014] 12% of transparent apple juice 5% concentrated and water were mixed, and LM pectin and granulated sugar 12% were added thereto, followed by heating at 100 ° C for 1 minute. Then, under these conditions, sorbitol 10%, maltose 20%, and isomaltoligosaccharide 30
% Of these components were completely dissolved to obtain a sugar solution. The sugar solution was cooled to 50 ° C., and immediately after filling the container with the frozen dessert mix, 20 ml was poured into the center of the frozen dessert mix. The container was placed in a freezer and left overnight to freeze.

[0015] The temperature of the frozen dessert mix becomes -20 ° C or less,
After it was completely cured, the container was transferred to a + 5 ° C. constant temperature room, the frozen dessert mix was dissolved, and the gelled jelly was separated. The melting temperature of this jelly was measured. The results are shown in Tables 3 to 7. The jelly sauce usually used for frozen desserts becomes liquid at 30 ° C. The antifreeze jelly of the present invention was maintained at 30 ° C., the same as a normal sauce, and the properties were examined.

[0016]

[Table 3]

[0017]

[Table 4]

[0018]

[Table 5]

[0019]

[Table 6]

[0020]

[Table 7]

Sensory evaluation was conducted by panelists of 25 males and females (12 males and 13 females), and the results are shown in Tables 3 to 7 in the section on the flavor of frozen dessert. Sensory evaluation results (evaluated in three stages: good, slightly bitter, and strong bitterness) As shown in Tables 3 to 7, in the formulation (A) in which calcium lactate was not added to the frozen dessert mix, Regardless of the amount of LM pectin, the gelled jelly becomes a sauce at 30 ° C. However, in the composition (B, C, D, E) containing 1% or more of calcium lactate in the frozen dessert mix, LM
In the case of a sugar solution containing 1% or more of pectin, elasticity and shape retention were maintained at 30 ° C., and had a novel texture completely different from the conventional fruit sauce. When the amount of calcium lactate exceeds 3%, the dissolution temperature of the jelly increases, but the flavor of the frozen dessert mix deteriorates. Therefore, the addition ratio of calcium lactate is particularly preferably 1-2%. The amount of LM pectin in the sugar solution is 30% at 1% or more.
As a result, a shape-retaining jelly was obtained. If it is less than 1%, it is difficult to form a gel at 30 ° C., and if it exceeds 3%, dissolution in the mouth deteriorates. The range of good gel dissolution and good elasticity and shape retention was 1-3%.

[0022]

Example 2 A frozen dessert mix was prepared by mixing the same amount of gellan gum in place of LM pectin with the mixture of sugar solutions shown in Table 2 and the blend B shown in Table 1, and the same as in Example 1. Into the frozen dessert mix, a sugar solution was filled and mixed from a filling nozzle having a plurality of openings in the nozzle, and the mixture was freeze-cured. −
A frozen dessert containing a plurality of antifreeze jelly having a transparent and elastic texture even at 20 ° C. was obtained. If the amount of gellan gum is less than 1%, it does not easily become a gel at 30 ° C., and if it exceeds 3%, dissolution in the mouth deteriorates. The range of good gel dissolution and good elasticity and shape retention was 1-3%.

[0023]

Example 3 A sugar solution was prepared according to the formulation shown in Table 2,
A frozen dessert mix was prepared according to Formulation C shown in Table 1, and the sugar liquid was supplied from the filling nozzle to the surface of the frozen dessert mix as in Example 1.
40 ml was filled and freeze-cured. The jelly on this frozen dessert surface
Even at −20 ° C., a frozen dessert having a transparent and elastic texture and layered with antifreeze jelly was obtained.

[0024]

[Experimental Example 1] The frozen dessert mix used in Example 1 had a water content of about 50% unfrozen at the freezer outlet temperature of -4 ° C, and calcium lactate contained in the unfrozen water completely frozen the frozen dessert mix. It is presumed that it reacted with LM pectin in the sugar solution before. In order to verify this, a frozen dessert mix was frozen, and a sugar solution was filled on a product cooled to a product temperature of −20 ° C. in a freezer, and a similar test was performed. The test conditions are as follows.

Formulation of frozen dessert mix Formulations A, B, C, D, E shown in Table 1 Formulation of frozen dessert mix Formulation of sugar solution as in Example 1 Formulation of sugar solution shown in Table 2 Formulation of sugar solution as in Example 1 Frozen dessert freezing Method The same sugar solution mixing method as in Example 1. After filling the frozen dessert mix into a container, the container is placed in a freezer and left overnight. The sugar solution is filled at 50 ° C onto the frozen dessert mix while the temperature of the dessert mix is below -20 ° C. Method of hardening frozen dessert After mixing the sugar solution, leave the container in a freezer overnight to freeze. Jelly was separated from the obtained frozen dessert in the same manner as in Example 1, and the melting temperature of the jelly was measured.

[0026]

[Table 8]

As shown in Table 8, in the state where the frozen dessert mix is completely cured, even if calcium lactate is added to the frozen dessert mix, if the sugar liquid does not contain calcium lactate, the mixture is at 30 ° C. Jelly with elasticity and shape retention could not be obtained. This is considered to be because calcium lactate in the frozen dessert mix and LM pectin in the sugar solution cannot react with each other in a state where the whole amount of water in the frozen dessert mix is frozen.

[0028]

[Experimental Example 2] Calcium at a concentration of about 1% is contained in non-fat milk solids. Means for setting the jelly by calcium in the non-fat milk solid content of the frozen dessert mix to be mixed with the jelly is also conceivable. However, if the solid content of non-fat milk is increased for this purpose, the solubility of lactose is low, so that it becomes supersaturated and lactose crystals precipitate, giving the mix a rough texture. For this reason, it is known that about 11% is an appropriate amount as the upper limit of the non-fat milk solid content of the frozen dessert mix. In this example, an experiment was conducted to verify whether the sugar solution could be gelled with only calcium in the frozen dessert mix when the upper limit of 11% non-fat milk solids was used. .

A frozen dessert mix shown below as Formulation F was prepared. The method for preparing the frozen dessert mix is the same as in Example 1. The component values of Formulation F are as follows. Milk fat 14.0% Non-fat milk solids 11.0% Total solids 38.6%

Next, a frozen dessert containing antifreeze jelly was prepared under the following conditions. Formulation of frozen dessert mix Formulation F Sugar solution formulation Formulation shown in Table 2 Sugar solution preparation method Same as Example 1 Cold dessert mix freezing method Same as Example 1 Sugar solution mixing method Same as Example 1 Cold dessert curing method Same as Example 1 Obtain Jelly was separated from the frozen dessert in the same manner as in Example 1, and the melting temperature of the jelly was measured.

[0031]

[Table 9]

As shown in Table 9, even when the non-fat milk solid content of the frozen dessert mix was set to the upper limit of 11%, the sugar solution did not become an elastic gel. Therefore, it can be said that it is impossible to solidify the sugar liquid only with the calcium derived from the milk component of the frozen dessert mix.

[0033]

The antifreeze jelly contained in the frozen dessert according to the present invention has a transparent and elastic texture even at -20 ° C. This jelly has a gelling agent that gels with metal ions and 1
It is obtained by the reaction of a salt having a bivalent or divalent metal ion. Heretofore, the production facility for frozen desserts containing such jelly had the disadvantage of becoming large-scale. The present invention provides a frozen dessert mix containing a monovalent or divalent metal salt and a sugar solution containing a gelling agent that gels with the metal ions of the metal salt, followed by freezing, even at −20 ° C. A frozen dessert containing jelly having a transparent and elastic texture can be easily obtained.

────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Atsumi Tobitani 3-22-17 Kosenba-cho, Kawagoe-shi, Saitama Century Heights 303 (72) Inventor Hiroshi Yamane 596-17 Roiriko, Yorii-cho, Osato-gun, Saitama (56 References JP-A-4-330251 (JP, A) JP-A-62-100253 (JP, A) JP-A-61-187749 (JP, A) JP-A-9-172988 (JP, A) (58) Field surveyed (Int. Cl. ⁷ , DB name) A23G 9/00-9/30 A23L 1/04-1/09

Claims (2)

(57) [Claims] 1. A monovalent or divalent metal salt containing 1 to 2% by weight.
Filled in a container with frozen frozen dessert mix,
Next, it is gelled with the metal ions of the metal salt, 1-3% by weight
20-80% by weight of sugar solution obtained by heating and dissolving
At a temperature of 50 ° C, The frozen dessertDo you mix and fill in the mix,
Filling and dispersing and mixing in the frozen dessert mixOrThe
Fill the frozen dessert mix surface into layers and freeze
Can be obtained byFrozen dessertMix frozen
But the sugar solution does not freeze and is transparent and elastic gel
Frozen dessert containing antifreeze jelly. 2. A monovalent or divalent metal salt containing 1 to 2% by weight.
Filled in a container with frozen frozen dessert mix,
Next, it is gelled with the metal ions of the metal salt, 1-3% by weight
20-80% by weight of sugar solution obtained by heating and dissolving
At a temperature of 50 ° C,Filling and mixing in the frozen dessert mix,
Filling and dispersing and mixing in the frozen dessert mixOrThe
Fill the frozen dessert mix surface into layers and freeze
The frozen dessert mix freeze-hardens, but the sugar solution freezes.
Features a transparent and elastic gel state without binding
A method for producing frozen desserts containing antifreeze jelly.