JP3379215B2 - Emulsifier for ice creams and method for producing ice creams using the same - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an emulsifier for ice creams. Specifically, the present invention relates to an erucic acid polyhydric alcohol ester, or an emulsifier for ice creams containing an erucic acid polyhydric alcohol ester and a saturated fatty acid polyhydric alcohol ester as an active ingredient.

[0002]

2. Description of the Related Art Ice creams such as ice cream, ice milk, lacto ice, soft ice cream, and shake are usually homogeneous oils in water mainly containing fats, milk solids, sugars, emulsifiers, and water. It is produced by freezing a type emulsion while incorporating air. Glycerin fatty acid ester (commonly known as monoglyceride) has conventionally played a very important role as an emulsifier when producing ice creams.

The main role of the emulsifier is 1) to help the homogeneous emulsification of the raw material fats and oils of ice creams, 2) to adjust the foaming property, and 3) to have a dry and firm texture. To improve melting in the mouth, 4) improve shape retention and make it difficult to melt, and 5) improve frozen storage stability (suppression of changes in product shape and structure due to temperature change). Toru Hidaka: Food Emulsifier Second Edition,
p. 127, Kou Shobo (1991)). Examples of emulsifiers conventionally used for these purposes include monoglycerides such as stearic acid monoglyceride and oleic acid monoglyceride, or mixtures thereof, sorbitan fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, lecithin and the like. (Kazunori Imamura: Frozen, 62 (718), pp.850-862.
(1987)). Among them, stearic acid monoglyceride and oleic acid monoglyceride have been mainly used.
The reason is that, in addition to the fact that these fatty acid raw materials are the easiest to obtain, stearic acid monoglyceride has a strong emulsifying power, there is not much problem in flavor, and oleic acid monoglyceride has very good shape retention. It has the effect of improving. However, these monoglycerides also have major drawbacks. That is, the stearic acid monoglyceride alone is very inferior in shape retention performance, and oleic acid monoglyceride is useful for improving shape retention but has a serious flavor drawback, and the raw material mixture for ice cream production ( Hereinafter, it has a drawback that the viscosity is remarkably increased during aging of the ice cream mix). Therefore, when actually used, stearic acid monoglyceride and oleic acid monoglyceride have been used in combination. However, even in that case, the problem of flavor derived from oleic acid monoglyceride still remains, and the smaller the flavor, the better, and conversely, from the aspect of performance such as shape retention performance, the more oleic acid monoglyceride is present. The more, the better. Due to these two contradictory restrictions, the mixing weight ratio of stearic acid monoglyceride and oleic acid monoglyceride is 7: 3-
8: 2 is a practical range. In the production of ordinary ice creams, the amount of the emulsifier in the ice cream mix is most generally 0.2 to 0.3% by weight. Is 0.04 ~ in the ice cream mix
This means 0.09% by weight. However, despite such an amount used, oleic acid monoglyceride still leaves a big problem on the flavor of ice creams.

Therefore, various emulsifiers have been tried to be used. Examples thereof include addition of malic acid monoglyceride (Japanese Patent Publication No. 44-10150) and addition of succinic acid monoglyceride (Japanese Patent Publication No. 63-26970). , Addition of polyglycerin fatty acid ester (JP-A-47-776)
Japanese Patent Publication No. 4 and Japanese Patent Publication No. 1-49458, Japanese Patent Publication No. 3-6
7658), addition of hexose fatty acid monoester (JP-A-3-247243), combined addition of succinic acid monoglyceride and monoglyceride (JP-B-63-26971), addition of diglycerin fatty acid ester (JP JP-A-64-63341), addition of stearoyl-2-lactylic acid or its alkali metal salt or alkaline earth metal salt (JP-A-56-2156).
0), addition of fatty acid ester of starch sugar (Japanese Patent Publication Sho 58
No. 31902), a lipophilic saturated fatty acid monoglyceride or a saturated fatty acid propylene glycol, and a lipophilic unsaturated fatty acid monoglyceride or an unsaturated fatty acid sorbitan ester (Japanese Patent Publication No. 46-42).
189), polyglycerin fatty acid ester or sorbitan fatty acid ester in combination with anionic emulsifier (JP-A-52-31868), and a minimum melting point of 5
Combined addition of monoglyceride and diglyceride at 4.5 ° C. and polyoxyethylene derivative of higher fatty acid polyhydric alcohol ester (Japanese Patent Publication No. 47-18627), lecithin and polyglycerin fatty acid ester, polyoxyethylene sorbitan fatty acid ester, Addition in combination with at least one selected from the group of hydrophilic emulsifiers consisting of sugar fatty acid ester, sorbitan fatty acid ester, malic acid monoglyceride, propylene glycol fatty acid ester (JP-A-51-63968), sorbitan long-chain saturated fatty acid Addition of ethylene oxide adduct of a mixture of ester and sorbitan long-chain unsaturated fatty acid ester (Japanese Patent Publication No. 51-26500). Further, a method of adding and using an elaidic acid polyhydric alcohol ester selected from the group consisting of elaidic acid monoglyceride, elaidic acid propylene glycol ester, elaidic acid sorbitan ester and elaidic acid sucrose ester as an emulsifier has been proposed (Japanese Patent Publication No. 59-7295
Issue). Elaidic acid is a fatty acid having 18 carbon atoms, which is the same as stearic acid and oleic acid, and is the same as oleic acid in having one unsaturated bond, but the unsaturated bond of oleic acid is Is cis type, whereas elaidic acid is trans type. The melting point (about 59 ° C.) of elaidic acid monoglyceride is intermediate between the melting points of stearic acid monoglyceride (about 81 ° C.) and oleic acid monoglyceride (about 35 ° C.), and the handling property in operation is good and the flavor is not changed. It is described in this publication that the effect is less than that of oleic acid monoglyceride. However, elaidic acid, which is a raw material for elaidic acid polyhydric alcohol ester, is present in ruminant animal fat and breast milk only in a trace amount and is not present in large amounts in the natural world. Since it is general to obtain the product produced by the method described above, the problem is large from the viewpoint of industrial use.

[0005]

However, the above-mentioned conventionally known emulsifiers have the effect of improving the quality of the ice creams, that is, the increase of the maximum overrun value and the shape retention, or the work during the production of ice creams. Improving, that is, decreasing the viscosity of the ice cream mix, maintaining overrun in the freezing process while stirring, and shortening the time to reach the maximum overrun value are insufficient, and the flavor of ice cream is added by adding an emulsifier. However, it was not entirely satisfactory. The present invention provides an emulsifier for ice creams which has no problem in flavor, and has sufficient emulsifying property and foaming property, and a method for producing ice creams having good shape retention, flavor and overrun using the emulsifier. It is provided. In addition, the raw material source is naturally abundant, and it provides an emulsifier excellent in economic efficiency.

[0006]

According to the present invention, the above object can be achieved by an emulsifier containing an erucic acid polyhydric alcohol ester or a mixture thereof with a saturated fatty acid polyhydric alcohol ester as an active ingredient. . Hereinafter, the present invention will be described in detail.

[0007] In the present specification, "ice cream" means so-called ice cream in general, and is defined as "raw milk, milk or special milk, or those produced from these as a raw material, as defined by the Ordinance of the Ministry of Health and Welfare (Ministerial Ordinance of Milk, etc.). Milk solids 3%
"Includes the above", that is, those classified into ice cream, ice milk, and lacto ice, as well as soft cream, shakes, and the like.

The erucic acid polyhydric alcohol ester is an ester of erucic acid and a polyhydric alcohol, and is easily prepared by a known synthetic method in which a part of the hydroxyl groups of the polyhydric alcohol is replaced with an acid residue of erucic acid. Can be manufactured. The saturated fatty acid polyhydric alcohol ester is an ester of a saturated fatty acid and a polyhydric alcohol, and can be easily produced by the same method as the erucic acid polyhydric alcohol ester.

Erucic acid is a fatty acid having 22 carbon atoms and one unsaturated bond, and is present in large amounts in rapeseed oil and mustard oil. In rapeseed oil, it is 30 to 5 constituent fatty acids.
It reaches 0% by weight and is a rich source source of erucic acid. In the reaction with a polyhydric alcohol, erucic acid is used as it is or in the form of an ester with a lower alcohol having 1 to 6 carbon atoms (for example, methanol, ethanol, propanol, butanol, etc.).

As the saturated fatty acid, a fatty acid having 8 to 22 carbon atoms is used, and a saturated fatty acid having 12 to 20 carbon atoms such as lauric acid, myristic acid, palmitic acid, stearic acid and arachidic acid is preferable, and particularly having 16 to 12 carbon atoms. Preferred are 18 palmitic acid and stearic acid. These are also used in the same form as the above-mentioned erucic acid.

The polyhydric alcohol used in the present invention is
An alcohol having two or more hydroxyl groups in the molecule. Examples of polyhydric alcohols are monosaccharides, oligosaccharides, sugar alcohols that are reduction products of monosaccharides and oligosaccharides,
Examples thereof include glycol. Monosaccharides are roughly classified into aldose and ketose. Examples of the aldose include glycerose, erythrose, xylose, glucose and galactose. Examples of the ketose include dihydroxyacetone, erythrulose, ribulose and fructose. An oligosaccharide is a saccharide that has a relatively simple structure and is polymerized by a glucosidic bond within a range where solubility, taste, chemical properties, etc. are similar to those of a monosaccharide. Say something. This oligosaccharide is roughly classified into a homooligosaccharide consisting of a single type of constituent monosaccharide and a heterooligosaccharide consisting of several types of constituent monosaccharide. Homo-oligosaccharides include xylo-oligosaccharides such as β-1,4′-xylo-oligosaccharides and β-1,3′-, β-1,4′-xylo-oligosaccharides, β-1,4′-galacto-oligosaccharides and β-1, 5'-galacto-oligosaccharides and β-1,
Galactooligosaccharides such as 6′-galactooligosaccharides and agarobioses, α-1,4′-glucooligosaccharides and cyclo-α-1,4′-glycooligosaccharides and α-1,
6'-Gluco-oligosaccharides (isomaltodextrins and α-1,6'-, α-1,4'-glucooligosaccharides and β
-1,2'-glucooligosaccharide, α-1,2'-glucooligosaccharide, β-1,3'-glucooligosaccharide and α-
Glucooligosaccharides such as 1,3′-glucooligosaccharides, β-1,4′-glucooligosaccharides, β-1,6′-glucooligosaccharides and non-reducing glucooligosaccharides, α-1,6 ′
-Mannooligosaccharides, β-1,4'-mannooligosaccharides, α-1,3'-mannooligosaccharides and other mannooligosaccharides, β-2,1'-fructooligosaccharides and β-2,
Fructooligosaccharides such as 6'-fructooligosaccharides,
Glucosamino oligosaccharides such as β-1,4′-glucosamino oligosaccharides, α-1,4 ′ galacturono oligosaccharides, 2-β-glucuronosyl glucuronic acid, 4-β-mannuronosylman Examples include uronic acid oligosaccharides such as uronic acid. On the other hand, heterooligosaccharides are oligosaccharides composed of pentoses such as vicyanose and hexoses,
Oligosaccharides composed of hexoses such as lactose and sucrose, oligosaccharides containing deoxy sugars such as robinobiose, oligosaccharides containing amino sugars and uronic acid such as heparocin, oligosaccharides containing amino sugars such as trehalosamine, N-acetylneuramino It is roughly classified into oligosaccharides containing uronic acid such as lactose, and oligosaccharides containing sugar alcohols such as glucosylmannitol. As sugar alcohols, glycerin, which is a trihydric alcohol, erythritol, which is a tetrahydric alcohol, arabitol, xylitol, and ribitol, which are pentavalent alcohols, and galactitol, sorbitol, and mannitol, which are hexavalent alcohols,
Examples thereof include linear sugar alcohols such as inositol, β-sedoheptitol which is a heptahydric alcohol, perseitol and boremitol, and their polymers (such as polyglycerin) and intramolecular dehydrated products (such as sorbitan). As glycol, ethylene glycol or propylene glycol,
It may also be a polymer thereof. Among these polyhydric alcohols, sucrose, polyglycerin, glycerin,
Propylene glycol, sorbitan and the like are preferable, and sucrose and polyglycerin are particularly preferable.

As the erucic acid polyhydric alcohol ester used in the present invention, erucic acid sucrose ester, erucic acid polyglycerin ester, erucic acid monoglyceride, erucic acid propylene glycol ester, and erucic acid sorbitan ester are preferable, and erucic acid sucrose is particularly preferable. Esters and polyglycerin erucic acid esters are preferred. The HLB of these erucic acid polyhydric alcohol esters is 4.0-1.
8.0 is preferable, and 5.0 to 10.0 is particularly preferable.
In this specification, HLB (hydrophilic / hydrophobic balance) is a numerical value defined by the following equation.

[0013]

## EQU1 ## HLB = 20 (1-S / A) where S is the saponification value and A is the acid value of the fatty acid used (Nishiichiro, Imai Shiro, Kasai Masatake; Surfactant Handbook, Sangyo Tosho Co., Ltd. pp. 307-309 (196)
0)). Further, since erucic acid is a natural product, it is inevitable that other fatty acids are mixed in the erucic acid used for the synthesis of erucic acid polyhydric alcohol ester. As used herein, the erucic acid polyhydric alcohol ester that is actually available is a mixture of an ester consisting only of erucic acid and an ester consisting solely of other fatty acids, and the ratio thereof is between erucic acid and other fatty acids. The HLB, the amount used, etc. of the erucic acid polyhydric alcohol ester are calculated as being in agreement with the ratio.

The saturated fatty acid polyhydric alcohol ester used in the present invention is preferably saturated fatty acid sucrose ester, saturated fatty acid polyglycerin ester, saturated fatty acid monoglyceride, saturated fatty acid propylene glycol ester, saturated fatty acid sorbitan ester, and particularly saturated fatty acid sucrose ester. , Saturated fatty acid polyglycerin ester, and saturated fatty acid monoglyceride are preferable. Most preferred are sucrose esters, polyglycerin esters and monoglycerides of palmitic or stearic acid. The HLB of the saturated fatty acid polyhydric alcohol ester is also preferably 4.0 to 18.0, and particularly preferably 5.0 to 10.0.

When erucic acid polyhydric alcohol ester and saturated fatty acid polyhydric alcohol ester are used in combination in the present invention, erucic acid sucrose ester or erucic acid polyglycerin ester, saturated fatty acid sucrose ester and saturated fatty acid polyglycerin are used. A combination with one or more kinds selected from the group of saturated fatty acid polyhydric alcohol esters consisting of ester and saturated fatty acid monoglyceride is preferable.

In the present invention, the amount of the erucic acid polyhydric alcohol ester used is the amount of the ice cream mix blended,
Although it varies slightly depending on the type of fats and oils, the temperature and period of frozen storage, etc., it is generally appropriately selected from the range of 0.05 to 1.0% by weight based on the total amount of the ice cream mix. If it is less than 0.05% by weight, the effect of the emulsifier does not appear, and if it is 1.0% by weight or more, the shape retention of the product is excessively improved and good melting in the mouth is lost. The preferable amount of the erucic acid polyhydric alcohol ester used is 0.1 to 0.7% by weight, particularly 0.2 to 0.5% by weight, based on the total amount of the ice cream mix. When the saturated fatty acid polyhydric alcohol ester is used in combination, the total amount of both is suitably in the range of 0.1 to 2.0% by weight based on the total amount of the ice cream mix. It is preferably 0.2 to 1.4% by weight, particularly 0.3 to 1.0% by weight. Further, the ratio (weight ratio) of the erucic acid polyhydric alcohol ester to the saturated fatty acid polyhydric alcohol ester in the mixture of both is 0.45 or more. Further, the HLB of the mixture of both is 4.0 to 18.0, preferably 4.5 to 14.0. Most preferably, it is 5.0-10.0. The HLB of the mixture of the two is defined by the following formula.

[0017]

[Table 1] HLB = (WA ・ HLB (A) + WB ・ HLB
(B)) / (WA + WB) WA: Weight of erucic acid polyol ester WB: Weight of saturated fatty acid polyol ester HLB (A): HLB of erucic acid polyol ester HLB (B): HLB of saturated fatty acid polyol ester

When the erucic acid polyol ester and the saturated fatty acid polyol ester are used in combination, both may be preliminarily prepared as a mixture, or each may be separately added to the ice cream mix. Of course. Further, the emulsifier of the present invention, like conventional emulsifiers, stabilizers (gelatin, agar, natural gums, carrageenan, sodium alginate, etc.), flavors, colorants,
It is also possible to appropriately mix and use processed egg products (eg, egg yolk), fruit solids, fruit juice, cocoa powder, chocolate chips, etc. In such a case, the effects of each additive are sufficiently exerted without being impaired. .

The emulsifier of the present invention is particularly effective in lean ice creams such as Italian gelato, lacto ice, and ice milk.
It can also be applied to richly mixed ice creams such as premium ice creams and super premium ice creams, soft ice creams, and shakes.

The emulsifier used in the present invention is used by blending the raw material mixture for producing ice creams in the mixture before freezing. The emulsifier is a main ingredient of milk or dairy products (cream, concentrated milk, skim milk, condensed milk, butter or butter fat, etc.) in the preparation process of the raw material mixture for ice cream production, and lacto ice, etc. Oil, palm kernel oil, palm oil, hydrogenated soybean oil, etc.), sugars (sucrose, glucose, fructose, lactose, isomerized sugar, starch syrup, etc.), water, and stabilizers (gelatin, agar, natural gum) as an auxiliary material. , Carrageenan, sodium alginate, etc.), flavors, colorants, processed egg products (eg, egg yolk), etc. at the same time or sequentially and uniformly dissolved and mixed. Usually, when the emulsifier is hydrophilic, it may be added to the aqueous phase, and when it is lipophilic, it may be added to the fat phase. In terms of HLB value, if it is 6 or less, it is added to the oil phase, and if it is greater than 6, it is added to the aqueous phase and dissolved or dispersed by using an ordinary mixing mixer, disper mill, blender or the like. Good. After that, the usual method (Kazunori Imamura: Frozen, 62 (718), pp.85
0-862 (1987)). That is, (1) homogenization using a one-stage or two-stage homogenizer, (2) sterilization and cooling such as Fordler type, plate type or tubular type,
(3) Aging, (4) Freezing using a batch freezer, a refrigerant spray type or a full-fill type continuous freezer, etc. until a predetermined overrun is obtained (the product center temperature is usually −2 to −8 ° C.) ), (5) Filling and packaging using cup filling machine, Nakanaka filling machine, cone filling machine, slice machine, sandwich machine, ice bar machine, etc. (6) Air circulation until the product center temperature is -20 ° C or less Static curing by batch freezer (batch freeze curing)
The ice creams produced by the order of contact curing with a conveyor or a plate, immersion curing using brine or liquid nitrogen, etc. are usually stored at -20 ° C or lower except soft ice cream and shakes.

[0021]

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to the following examples unless it exceeds the gist thereof. In addition, the compounding recipe was as follows in each Example.

[0022]

[Table 2] Unsalted butter 8.0 parts by weight skim milk powder 10.0 parts by weight sucrose (granulated sugar) 12.0 parts by weight emulsifier 0.3 parts by weight stabilizer * 1 0.25 parts by weight water 69.45 parts by weight * 1 Locust bean gum (trade name "Neosoft",
Taiyo Kagaku Co., Ltd.), guar gum (trade name “Neosoft G”, Taiyo Kagaku Co., Ltd.), κ-carrageenan (trade name “Nugerin SV”, Chuo Kasei Co., Ltd.) weight ratio 2: 2 A mixture of: 1

The ice cream was prepared according to the following formulation. The emulsifier was used by adding it to the powder mixture of the raw material in the case of the hydrophilic emulsifier and in the melted butter in the case of the lipophilic emulsifier. Raw Material Mixing: Three One Motor (TYPE HEIDO
N 600G, manufactured by Shinto Kagaku Co., Ltd.) was added little by little to the powdered mixture of milk powder, sucrose and stabilizer so that the powder mixture would not be left undisturbed and stirred for 10 minutes. Dissolved. The mixture was heated to 70 ° C. with stirring, and the heat-melted unsalted butter was added and uniformly mixed.

Heat sterilization: 70 ° C. while stirring the obtained mixture (ice cream mix) with a three-one motor
Pasteurization was carried out for 30 minutes. Pre-emulsification: Ice cream mix 120 after sterilization
0g to valve homogenizer (15MR-8TA, AP
V GAULIN) and block temperature 60 ° C,
Homogenization was performed in one pass at a first-stage valve pressure of 150 kg / cm ² and a second-stage valve pressure of 40 kg / cm ² .

Cooling: The homogenized ice cream mix was placed in a stainless steel beaker having a volume of 1 L and immersed in an ice bath for 30 minutes to rapidly cool the product temperature to 5 ° C or lower. Aging: The cooled ice cream mix was allowed to stand overnight in a refrigerator at 5 ° C. Freezing: Batch freezer (fully automatic hard ice cream freezer PRONT 4BA) containing 540 g of ice cream mix that has been aged.
R, manufactured by CARPIGIANI) was used for freezing for a predetermined time.

Filling: 75 ml of the obtained ice cream
A vinyl chloride cup having a capacity (upper diameter 66 mm, height 34 mm) was filled and sealed with a lid. Hardening: The ice cream filled in the container was allowed to stand overnight in a freezer at −40 ± 1 ° C. to be hardened. Storage: The cured ice cream was stored in a freezer at -20 ± 2 ° C for 1 week. The following were used as emulsifiers.

[0027]

[Table 3] ER-1190: sucrose erucic acid ester (H
LB = 7.8, fatty acid purity 95%, monoester content 6
1%) ER-790: sucrose erucic acid ester (HLB = 6.
9, fatty acid purity 95%, monoester content 42%) ER-590: sucrose erucic acid ester (HLB = 5.
9, fatty acid purity 95%, monoester content 25%) S-1170: sucrose stearate (HLB =
8.0, fatty acid purity 70%, monoester content 55%) S-1670: sucrose stearate (HLB =
9.1, fatty acid purity 70%, monoester content 75%) P-1570: sucrose palmitate (HLB =
8.9, fatty acid purity 70%, monoester content 70%) (The above six are products of Mitsubishi Kasei Co., Ltd., Ryoto Sugar Ester (registered trademark)) 10G1S: Decaglycerin stearic acid ester (H
LB = 12.0, fatty acid purity 70%, average degree of esterification 21%) 10G1O: Decaglycerin oleic acid ester (HL
B = 12.1, fatty acid purity 99%, average degree of esterification 2
0G) 10G8ER: Decaglycerin erucic acid ester (HL
B = 6.2, fatty acid purity 85%, average degree of esterification 68
%) (The above three are produced by a known synthesis method) GMS: Glyceryl monostearate (Emergency M
S, product of Riken Vitamin Co., Ltd., HLB = 3.8) GMO: glyceryl monooleate (Emergency OL,
Riken Vitamin Co., Ltd. product, HLB = 4.3) SMS: Sorbitan monostearate (Emazole S-
10 (F), Kao Co., Ltd. product, HLB = 4.7) PGMP: Propylene glycol monopalmitate (Rikemar PP100, Riken Vitamin Co., Ltd. product, HLB)
= 3.7)

The performance of the emulsifier was evaluated as follows. That is, the mix viscosity before freezing at 7 ° C. is the coaxial double cylindrical rotational viscometer (ROTOVISC).
Wearing ORV 12, measuring head M500, HAAKE
Company), with a double cylinder (MV-I) attached, and a rotation programmer PG-142 with a waiting time of 5 minutes and a shearing speed of 0 sec ^-1 (corresponding to 0 rpm) to 299.52 in 2 minutes.
The shear rate is increased linearly to sec ^-1 (equivalent to 128 rpm), and then the rate of change in shear rate is 0 s.
The shear rate was lowered to ec ⁻¹ to obtain a flow curve, and the apparent viscosity at 37.44 sec ⁻¹ (corresponding to 16 rpm) in the rising flow curve was measured.

The overrun of ice cream during freezing was calculated by the following formula by measuring the weight of a glass cylindrical container having a capacity of 98.8 ml filled with ice cream for a predetermined freezing time.

[Equation 2] Overrun (%) = [(WM-WI) / W
I] × 100 where WM is a unit volume of ice cream mix weight (g), and WI is a unit volume of ice cream mix (g).

The shape retention of ice cream is -20 ± 2 ° C.
The ice cream stored in the freezer for 1 week was taken out from the cup and the line thickness was 0.50 mm and the pitch was 1.15 m.
m wire mesh, and a constant temperature and humidity chamber (dough conditioner KDM-
36SH, made by Tokyo Kotobuki Industry Co., Ltd.), the ice cream starts melting and falling (minutes), and the time from 20 minutes to 40 minutes after storage is 1
It was divided at 0 minute intervals, and the weight dropped at that time was evaluated by the amount dropped (%) expressed as a relative value to the initial weight of ice cream.

Further, the taste, smoothness and melting in the mouth of the ice cream were sensory evaluated by three panelists. The results are shown in Table-1. The ice cream prepared by adding the emulsifier for ice cream of the present invention had excellent shape retention and flavor, sufficient overrun, smoothness and good melting in the mouth. In addition, the viscosity of the ice cream mix before freezing was low, indicating desirable characteristics in the manufacturing process.

[0032]

[Table 4]

[0033]

[Table 5]

[0034]

The ice cream produced by adding the emulsifier for ice cream of the present invention has improved shape retention and overrun without affecting the flavor. In addition, it lowers the viscosity of the ice cream mix before freezing, which brings great benefits to the ice cream industry.

Continuation of the front page (56) Reference JP 54-35248 (JP, A) JP 54-37843 (JP, A) JP 3-151831 (JP, A) JP 6-62743 (JP , A) JP-A-5-284912 (JP, A) JP-A-5-503426 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23G 1/00-9/30

Claims (9)

(57) [Claims] 1. An emulsifier for ice creams, which comprises an erucic acid polyhydric alcohol ester as an active ingredient. 2. The erucic acid polyhydric alcohol ester is one or two selected from the group consisting of erucic acid sucrose ester, erucic acid polyglycerin ester, erucic acid monoglyceride, erucic acid propylene glycol ester, and erucic acid sorbitan ester. The emulsifier for ice creams according to claim 1, which is the above. 3. The emulsifier for ice creams according to claim 1 or 2, wherein the erucic acid polyhydric alcohol ester is erucic acid sucrose ester and / or erucic acid polyglycerin ester. 4. An emulsifier for ice creams, which comprises an erucic acid polyhydric alcohol ester and a saturated fatty acid polyhydric alcohol ester as active ingredients. 5. The saturated fatty acid polyhydric alcohol ester is one or two selected from the group consisting of saturated fatty acid sucrose ester, saturated fatty acid polyglycerin ester, saturated fatty acid monoglyceride, saturated fatty acid propylene glycol ester and saturated fatty acid sorbitan ester. The above is the emulsifier for ice creams according to claim 4. 6. The method of claim 4 saturated fatty acids constituting the saturated fatty acid polyhydric alcohol ester is at least one selected from the group consisting of saturated fatty acid having 8 to 22 carbon atoms or
Other emulsifiers for ice-cream according to claim 5. 7. The emulsifier for ice creams according to claim 1, having an HLB value of 4.0 to 18.0. 8. The method according to any one of claims 1 to 3 and claim 7.
Using the listed erucic acid polyhydric alcohol ester as the active ingredient
An emulsifier for ice cream
So that the total amount is 0.05 to 1.0% by weight.
Add to the water or oil phase of the ice cream ingredients
Eye characterized by producing scream mix
Method for producing screams. 9. The erucic acid according to claim 4.
Polyhydric alcohol ester and saturated fatty acid polyhydric alcohol
Emulsifier for ice cream containing luster as an active ingredient
0.1 to 2 with respect to the total amount of the ice cream mix.
0 wt% and saturated fatty acid polyhydric alcohol ester
Ratio of erucic acid polyhydric alcohol ester to 0.4
The water phase of the ice cream ingredients should be 5 or more.
Is added to the oil phase to produce an ice cream mix.
A method for producing ice cream, comprising: