JP3554973B2 - Frozen dessert and method for producing the same - Google Patents

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a novel frozen dessert with improved texture and a method for producing the same. More specifically, the present invention relates to a frozen dessert that has a good mouth melting property and can obtain a texture with an improved refreshing feeling, and a method for producing the same.
[0002]
[Prior art]
Conventionally, various methods for improving the texture of frozen desserts, such as improving melting in the mouth and giving a refreshing feeling, have been studied. In addition, in recent years, frozen desserts distributed on the market include a product in which fine ice is mixed in an ice cream body to increase the refreshing feeling, and is actually preferred. However, in order to mix such fine ice, a special device is required, and it is difficult to produce the ice cream only with a normal frozen dessert production device alone.
[0003]
In addition, frozen desserts (Japanese Patent Application No. 2000-14324) characterized by containing a jelly that has a fixed or irregular shape such as a block, a sphere, or a noodle having a major axis of 3 to 15 mm, preferably 5 to 10 mm, Ice cream, characterized by mixing and dispersing a fine setting material obtained by mixing and dissolving ice cream raw materials at a predetermined ratio and homogenizing the same into ice cream dough and cooling and solidifying jelly syrup. 05-76289). However, the former provides a jelly-based texture and a slippery throat, making it a frozen dessert that makes use of the jelly texture, improving mouth melting and giving a refreshing feeling. Cannot achieve the object of the present invention. The latter also uses jelly syrup (solid content: 75 to 85%), and since the jelly portion does not freeze with such a high solid content, it has a texture unique to jelly, which is the object of the present application. Mouth melts well and a refreshing texture is not obtained.
[0004]
[Problems to be solved by the invention]
The present invention has been developed in view of the above circumstances, and provides a method of manufacturing a frozen dessert having a good mouth-melting and a refreshing feeling with an improved texture by using a normal frozen dessert manufacturing apparatus. Aim.
[0005]
[Means for Solving the Problems]
The present inventors have conducted intensive studies in view of the above-mentioned problems of the prior art, and by coincidence, a frozen gel having a solid content of 30% by weight or less , more preferably 0.01% by weight to 1% by weight. Was found to be able to be produced in a frozen dessert by using a usual apparatus for producing a frozen dessert with good melting in the mouth and improved texture.
[0006]
That is, the present invention relates to a frozen dessert characterized by containing a frozen gel having a solid content of 0.01% by weight to 1% by weight .
[0007]
BEST MODE FOR CARRYING OUT THE INVENTION
The frozen dessert referred to in the present invention can have various configurations depending on the intended product, for example, ice creams such as ice cream, ice milk, lacto ice; soft cream; ice cake; sherbet; And ice cream such as sleet; frozen confections such as frozen yogurt.
[0008]
The frozen dessert according to the present invention is characterized in that a frozen gel having a solid content of 0.01% by weight to 1% by weight is inherent in the frozen dessert.
[0009]
The frozen gel refers to a frozen gel that is frozen at a temperature of minus 18 ° C. or lower, which is a general storage temperature of frozen desserts, in a normal gel state at normal temperature. The solid content of the frozen gel is preferably 30% by weight or less, more preferably 10% by weight or less, and still more preferably 0.01% by weight to 1% by weight. When the solid content is 30% by weight or more, the gel does not freeze sufficiently at -18 ° C or less and may have a jelly-like texture, so that the desired mouth-melting and refreshing texture can be obtained. And does not meet the purpose of the present invention. Further, when the solid content is low, the degree of freezing of the gel is increased and an expected texture can be obtained, but it is preferable that the solid content is 0.01% by weight or more as a limit to gel at room temperature.
[0010]
The solid component of the frozen gel contains a gelling agent. The gelling agent is not particularly limited as long as it has a gelling ability, but it is preferable to use at least one selected from gellan gum and agar.
[0011]
The amount of the gelling agent to be added to the frozen gel can be appropriately selected depending on the type of the gelling agent and the content of the frozen dessert. Usually, 0.01 to 1 part by weight based on 100 parts by weight of the frozen gel. Parts by weight are preferred.
[0012]
Further, in addition to the gelling agent, a component having a solid content, for example, a saccharide, an organic acid and / or a salt thereof, a coloring agent, a flavor, a starch, and the like can be contained.
[0013]
The amount of the frozen gel to be added to the frozen dessert can be appropriately selected according to the contents of the frozen dessert. However, in order to achieve the texture improvement effect according to the present invention, 5 parts per 100 parts by weight of the frozen dessert is required. It is preferable to add 50 to 50 parts by weight, preferably 15 to 30 parts by weight.
[0014]
The frozen dessert of the present invention can have the same configuration as a normal frozen dessert except that it contains the above-mentioned frozen gel, and includes water, protein, saccharides, fats and oils, non-fat milk solids, flavorings, An additive material selected from a coloring agent, an emulsifier, a stabilizer and the like is mixed at a predetermined ratio and melted.
[0015]
As the protein, milk-derived proteins such as milk, skim milk powder, whole-fat milk powder, full-fat sweetened condensed milk, defatted sweetened condensed milk or fresh cream, and egg-derived proteins are generally suitably used.
[0016]
Examples of the carbohydrate include sugars such as sucrose, lactose, maltose, glucose, fructose, invert sugar, starch syrup, starch syrup, reduced malt syrup, honey, trehalose, trehalulose, palatinose, D-xylose, and the like; xylitol, sorbitol, and malt. Sugar alcohols such as tall and erythritol; saccharin sodium, cyclamate and salts thereof, acesulfame potassium, thaumatin, aspartame, sucralose, alitame, neotame, and high-sweetness sweeteners such as stevioside contained in stevia extract. Can be.
[0017]
As fats and oils, one or more of milk fats such as butter and fresh cream, vegetable fats and oils, fractionated fats, hardened fats and transesterified fats and the like can be used in combination. Examples of vegetable oils include soybean oil, rapeseed oil, cottonseed oil, corn oil, sunflower oil, olive oil, safflower oil, palm oil, palm kernel oil and coconut oil.
[0018]
Examples of the stabilizer include gums such as locust bean gum, tragacanth gum, tamarind gum, tara gum, karaya gum, xanthan gum, gellan gum, native gellan gum, guar gum, arabic gum, macrohomopsis gum, carrageenan, agar, gelatin, pectin, curdlan. , Glucomannan, alginic acids (alginic acid, alginates), gelling agents such as pectin, CMC, microcrystalline cellulose, soybean polysaccharides and the like.
[0019]
Examples of the emulsifier include organic acid monoglycerides such as citric acid and lactic acid, glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin and the like. be able to.
[0020]
As the flavor and colorant, those added to known ice cream dough are selected and used.
[0021]
In this method, a frozen gel is included in frozen dessert, but after heating and dissolving a solid content such as a gelling agent in water with stirring, cooling and preparing an unfrozen gel, the unfrozen gel is prepared. The frozen gel can be contained in the frozen dessert by adding the product during the manufacturing process of the frozen dessert and freezing it.
[0022]
When adding an unfrozen gel-like material, it is preferable to previously fragment the gel-like material. The method of fragmentation is not particularly limited, and an appropriate method may be selected so as to obtain a desired size. For example, dropping a liquid containing a gelling agent to shape it into a sphere, cutting it into a fixed shape with a dice cutter, place punch, etc., or simply cutting it with a kitchen knife or stirring with a spatula to make it an irregular shape Is also good.
[0023]
The method for producing a frozen dessert according to the present invention may be a general production process for a frozen dessert, except for the step of making the unfrozen gel-like substance inherent in the frozen dessert. As a general method for producing frozen desserts, for example, weighing and mixing raw materials → heating (30 to 70 ° C) → dissolving and mixing → filtration → homogenizing → sterilization (68 ° C, 30 minutes or more, HTST sterilization or UHT sterilization) → cooling (5 ° C. or lower) → ripening (keeping the sterilized and cooled mix at 0 to 5 ° C. for hydration) → addition of flavor → freezing → filling process.
[0024]
The unfrozen gel is preferably added during the cooling step to the freezing step during the above step, and particularly preferably added immediately before the freezing step. As an addition method, for example, when freezing the frozen dessert mix in a freezer, the unfrozen gel-like substance may be in the cylinder, and the gel-like substance may be put into the frozen dessert mix using a hopper or the like. Further, an apparatus for putting solid matter such as a fruit feeder into the frozen dessert mix may be provided, and an unfrozen gel-like substance may be introduced into the frozen dessert mix using the apparatus. The frozen dessert of the present invention may be subjected to any manufacturing process as long as the frozen gel is present in the frozen dessert, and the present invention is not limited thereto.
[0025]
The size of the frozen gel can be appropriately adjusted by adjusting the stirring speed using a stirrer, adjusting the shape of the dasher of the stirrer, etc., for example, in the case of a spherical shape, in a frozen dessert. As the final form to be included, the diameter is preferably adjusted to 0.01 to 10 mm, preferably about 0.1 to 5 mm. By setting the size in this range, it is possible to obtain a frozen dessert that has a good mouth-melting property and an improved refreshing texture.
[0026]
ADVANTAGE OF THE INVENTION According to this invention, the frozen dessert which melts well in the mouth and which has an improved refreshing texture can be produced by using a usual apparatus for producing a frozen dessert.
[0027]
【Example】
Hereinafter, the content of the present invention will be specifically described with reference to the following Examples and Comparative Examples, but the present invention is not limited to these. In the prescription, unless otherwise specified, the unit is parts by weight, and those marked with * in the text indicate products manufactured by San-Ei Gen FFI Co., Ltd.
[0028]
Examples 1-2 and Comparative Example 1
Ice cream confectionery was prepared in the usual manner, except that a gel-like material was charged when freezing was performed in a batch freezer with the composition shown in the following formulation.
[0029]
The solids were prepared by dissolving each gelling agent in water according to the following solid formulation 1 to 4, dissolving at 80 ° C. for 10 minutes, cooling to a gel, and cutting it into a die with a die cutter to 5 to 50 mm. To prepare ice cream confectionery Examples 1 to 3 and Comparative Example 1, respectively.
[0030]
Frozen dessert mix formula (75% ice milk overrun)
Whole fat sweetened condensed milk 12.3
Skim milk powder 5
Unsalted butter 2.5
Refined coconut oil 3.5
Sugar 7
Syrup 6.3
Stabilizer (Sunbest NN-305 *) 0.25
Emulsifier (Homogene No. 994 *) 0.2
Fragrance (Alligator flavor No. 93-1 *) 0.1
Solid matter 25
Make a total of 100 with water.
[0031]
Solid formulation 1 (Example 1: solid content 0.5%)
Agar 0.5
Make a total of 100 with water.
[0032]
Solid formulation 2 (Example 2: solid content 0.9%)
Gellan gum 0.7
Calcium lactate 0.2
Make a total of 100 with water.
[0034]
Solid content formula 4 (Comparative example 1: solid content 55%)
Syrup 47
Fructose glucose liquid sugar 26
Gelatin 3
Make a total of 100 with water.
[0035]
In the completed ice cream confections of Examples 1 to 3, the ice cream body containing fine ice in the ice cream body was obtained, the mouth melted well, and the texture became very refreshing. On the other hand, the ice cream confectionery of Comparative Example 1 did not sufficiently freeze solids, had a jelly-like texture, and did not have a refreshing texture.

Claims (4)

It is characterized by containing a frozen gel formed into small pieces having a solid content of 0.01% by weight to 1% by weight and containing at least one selected from gellan gum and agar as a gelling agent . A frozen dessert with a texture . The frozen dessert according to claim 1, wherein the blended amount of the frozen gel is 5 to 50 parts by weight based on 100 parts by weight of the frozen dessert. It is characterized by incorporating therein a frozen gel formed into small pieces having a solid content of 0.01% by weight to 1% by weight containing at least one selected from gellan gum and agar as a gelling agent , and has a good melting property in the mouth and an improved refreshing feeling. A method for producing a frozen dessert having a texture . During the production process of frozen dessert, an unfrozen gel made into small pieces having a solid content of 0.01% by weight to 1% by weight containing at least one selected from gellan gum and agar as a gelling agent is added and frozen to produce frozen dessert. The production method according to claim 3, wherein a frozen gel is contained.