JP3629220B2 - Popsicle - Google Patents

Description

【００２７】
実施例２：オレンジアイスキャンデーの調製
香料、色素を除く下記処方例の原料を８０℃１０分間加熱攪拌溶解した後、５℃まで冷却し、そのまま保温して一昼夜エージングを行った。その後、得られたアイスキャンデーミックスに香料及び色素を添加し、これを氷管に充填し、凍結（−２８℃）したのち、氷管からアイスキャンデーを取り出し、更にドライアイスで急速凍結（−７８．５℃）し、オレンジアイスキャンデーを調製した。出来上がったアイスキャンデーを袋詰めにして、−１８℃の冷凍庫に保管し、冷凍庫を開放し庫内の温度が−１０〜−５℃を１分間保持したら閉めるという操作を１日１０回行い、これを１ヶ月間続けたが、１ヶ月後の状態は、なきの現象はみられず、袋からアイスキャンデーを取り出すのも容易で、食してもなめらかな食感であった。
【００２８】

【００２９】
実施例３：ミルクアイスキャンデーの調製
下記の処方のうち、香料を除く原料を混合、８０℃１０分間予備乳化し、次いで均質化（乳化条件 １．４７×１０^７Ｐａ）後、５℃に冷却して、そのまま保温して一昼夜エージングを行った。香料を添加後得られたアイスキャンデーミックスを氷管に充填し、凍結（−２８℃）したのち、氷管からアイスキャンデーを取り出し、更にドライアイスで急速凍結（−７８．５℃）し、ミルクアイスキャンデーを調製した。
【００３０】

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a popsicle in which saccharides are soaked into the surface of the popsicle due to heat shock or temperature changes during storage, and so-called “nothing” is prevented.
[0002]
[Prior art]
In general, frozen confectionery such as ice cream and sherbet is preferably stored and distributed at −18 ° C. or less, where ice crystals do not grow easily and moisture does not easily migrate. However, the temperature in the freezer may rise by 10 degrees or more from the temperature of −18 ° C. or lower, which is the temperature of the freezer, by opening and closing the freezer to be stored. When such a temperature change (heat shock) occurs, the texture may change and the smoothness may be lost. In particular, in popsicles, the phenomenon of so-called `` nothing '' occurs when carbohydrates in the ingredients ooze out on the surface due to heat shock during storage or frozen storage over a long period of time, and when such popsicles are packed in bags, When taking out from the bag, the frozen dessert may stick to the bag, making it difficult to take out, and the commercial value may be inferior. In addition, since the saccharide oozes out on the surface during storage by freezing, the saccharide cannot be uniformly dispersed in the popsicle, and there is a problem that a sweetened part is generated in the center of the popsicle. ing. Such deterioration during frozen storage is a problem.
[0003]
Furthermore, even if the frozen confectionery product is left at room temperature for a certain period of time, the frozen confectionery product will deteriorate, and even if the frozen confectionery product is once frozen again, it will not return to the original frozen confectionery product, resulting in a loss of commercial value. There is also. For this reason, it is ideal that frozen confectionery is stored and distributed at -18 ° C or lower, but it may not be possible to maintain -18 ° C during distribution and transportation of frozen confectionery products. In this case, there is a demand for a frozen dessert that can withstand temperature changes due to opening and closing of the freezer (excellent heat shock resistance).
[0004]
As a method for solving these problems, addition of a stabilizer has been widely studied. Examples of the stabilizer include locust bean gum, tamarind seed polysaccharide, tragacanth gum, tara gum, karaya gum, xanthan gum, gellan gum, carrageenan, agar, gelatin, pectin, curdlan, glucomannan, alginic acid and the like alone or Combinations are made as appropriate.
[0005]
For example, Japanese Patent Publication No. 44-10149 discloses the use of xanthomonas gum (xanthan gum) for ice cream and the like, and Japanese Patent Laid-Open No. 52-114054 for ice cream containing a small amount of xanthan gum and a large amount of guar gum. Japanese Patent Publication No. 57-37306 discloses a stabilizer for frozen dessert made of xanthomonas gum and locust bean gum. With these conventional formulations, it was not possible to produce popsicles that are excellent in heat shock resistance and that have been sufficiently prevented.
[0006]
[Problems to be solved by the invention]
The present invention has been developed in view of such circumstances, and an object of the present invention is to provide a frozen dessert that is excellent in heat shock resistance of popsicles and that has been prevented from being absent.
[0007]
[Means for Solving the Problems]
In view of the above-mentioned problems of the prior art, the present inventors have made extensive research with particular attention to the stabilizer contained in the frozen dessert. By containing starch, the surface of the sugar in the popsicle can be obtained. It has been found that the effect of preventing oozing out is significantly improved. It was also found that the heat shock resistance effect was further improved by containing starch at a certain ratio. Furthermore, it has been found that when the sugar used for popsicles is a monosaccharide, a particularly effective prevention effect is exhibited. In addition, it has been found that the flavor release of the resulting popsicle is improved by containing water-soluble hemicellulose.
[0008]
That is, this invention relates to the popsicle which has the following aspects.
Item 1. A popsicle that prevents the saccharide from oozing out onto the surface, comprising starch and a stabilizer.
Item 2. Item 2. The popsicle according to item 1, wherein the starch content is 0.1 to 20 parts by weight in 100 parts by weight of popsicle.
Item 3. Item 3. The popsicle according to Item 1 or 2, wherein the sugar contained is a monosaccharide.
Item 4. Item 4. The ice candy according to any one of Items 1 to 3, further comprising water-soluble hemicellulose.
Item 5. A method for preventing oozing of sugar on the surface of popsicles, comprising starch and a stabilizer.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
The popsicle of the present invention is characterized by containing starch and a stabilizer, and can significantly improve the heat shock resistance of frozen desserts. It can be a popsicle in which "
[0010]
Examples of the starch used in the present invention include starch derived from corn such as waxy corn starch and corn starch; tapioca starch; starch derived from sweet potato, starch derived from potato, starch derived from sago palm, and processed starches thereof. Among them, it is preferable to add waxy corn starch or tapioca starch. These starches can be obtained commercially, for example, waxy starch W manufactured by Sanwa Starch Co., Ltd. as waxy corn starch and National 7 manufactured by NSC Japan as tapioca starch.
[0011]
Stabilizers used in combination with starch in the present invention include locust bean gum, tamarind seed polysaccharide, tragacanth gum, tara gum, karaya gum, xanthan gum, gellan gum, carrageenan, agar, gelatin, pectin, curdlan, glucomannan, alginic acid (alginic acid, alginic acid salt) ) And guar gum, and these are used alone or in appropriate combination. Among them, locust bean gum, tamarind seed polysaccharide, guar gum, karaya gum, xanthan gum, carrageenan, gellan gum, pectin and tragacanth gum are preferably used alone or in combination, and further, a stabilizer containing locust bean gum and tamarind seed polysaccharide Is preferably used. The stabilizer of the present invention can also be obtained commercially. For example, as a stabilizer containing locust bean gum and tamarind seed polysaccharide, Sun Best NN-495 manufactured by San-Ei Gen FFI Co., Ltd. NN-392 etc. can be mentioned.
[0012]
Although the addition amount of starch can be suitably adjusted with the kind of popsicle or starch to manufacture, 0.1-20 weight part can be mentioned in 100 weight part of frozen desserts. In particular, when using waxy corn starch or tapioca starch, 0.3 to 10 parts by weight, more preferably 0.5 to 5.0 parts by weight can be exemplified. If the amount is less than this amount, the effect of preventing heat shock resistance and loss is not sufficient, and if the amount is larger than this amount, it may affect the taste of popsicles, or it may become difficult to manufacture due to the added viscosity. Because it does.
[0013]
Although the addition amount of a stabilizer can also be suitably adjusted according to the kind of popsicle or starch to be produced, it is 0.01 to 5.0 parts by weight, more preferably 0.1 to 1. 0 part by weight, more preferably 0.2 to 0.5 part by weight can be exemplified.
[0014]
In the present invention, in addition to the above, water-soluble hemicellulose can be further added. The water-soluble hemicellulose refers to water-soluble soybean-derived hemicellulose. The water-soluble hemicellulose in the present invention is preferably derived from beans, particularly soybeans, especially those derived from cotyledons. The water-soluble hemicellulose can be used with any molecular weight, but preferably has an average molecular weight of tens of thousands to several millions, specifically 50,000 to 1,000,000. The average molecular weight of the water-soluble hemicellulose is a value determined by an intrinsic viscosity method using a standard pullulan (sold by Showa Denko KK) as a standard substance and measuring the viscosity in a 0.1 M NaNO ₃ solution. The water-soluble hemicellulose can be extracted from a raw material containing hemicellulose by water extraction, or in some cases, heated and eluted under acid or alkaline conditions, or by enzymatic decomposition. An example of a method for producing water-soluble hemicellulose is as follows. Oil seeds such as soybeans, palms, palms, corns, cottonseed, etc., can be used as a raw material. . If the raw material is soy, tokara, soy milk, and okara produced as a by-product when producing separated soy protein can be used. These raw materials are thermally decomposed under acidic or alkaline conditions, preferably at a pH near the isoelectric point of each protein, preferably 130 ° C. or lower and 80 ° C. or higher, more preferably 130 ° C. or lower and 100 ° C. or higher. After fractionating the fraction, it is dried as it is, or water-soluble hemicellulose can be obtained by removing the hydrophobic substance or low molecular weight substance by, for example, activated carbon treatment, resin adsorption treatment or ethanol precipitation treatment and drying.
[0015]
In the present invention, by adding water-soluble hemicellulose in combination, flavor release of flavors and flavor substances in popsicles is improved, and popsicles with improved flavor can be obtained. The addition amount of water-soluble hemicellulose can illustrate 0.1-10 weight part with respect to 100 weight part of popsicle. In addition, water-soluble hemicellulose can also be obtained commercially, and examples thereof include SM-700 manufactured by San-Ei Gen FFI Co., Ltd.
[0016]
It should be noted that the leaching (nothing) of sugar on the surface of popsicles occurs regardless of the type of sugar used, but it is noticeable when monosaccharides such as fructose are used. Occur. On the other hand, there is a tendency to prefer the use of fructose with natural sweetness derived from fruits due to the demand for non-sugar use, and attempts have been made for popsicles, but the absence of fructose has been a problem. . However, according to the present invention, even when popsicles are produced using monosaccharides such as fructose, no good popsicles can be produced without any loss during production and storage.
[0017]
In addition, in the present invention, the saccharides that are prevented from being removed include sucrose, isomerized sugar, lactose, maltose, glucose, invert sugar, starch syrup, powdered starch syrup, reduced malt starch syrup, honey, trehalose. , Sugars such as palatinose and D-xylose, and sugar alcohols such as xylitol, sorbitol, maltitol and erythritol.
[0018]
The popsicle of the present invention can have various configurations depending on the target product, for example, ice cream (ice cream, ice milk, lacto ice), water ice (ice ice) such as sorbet, sleet, shaved ice, frozen food, etc. The yogurt is a bar-type popsicle.
[0019]
The eye scan date of the present invention can have the same configuration as that of a normal eye scan date except for the matters described above. That is, if necessary, in addition to the above-mentioned additives, as long as the effects of the present invention are exhibited, it was selected from water, sweeteners, fragrances, pigments, proteins, non-fat milk solids, emulsifiers, antioxidants, and the like. A material obtained by mixing and melting the additive material at a predetermined ratio can be used.
[0020]
Among them, examples of the sweeteners include saccharin sodium, cyclamate and salts thereof, acesulfame potassium, thaumatin, aspartame, sucralose, aritem, neotame, stevioside contained in stevia extract, and the like.
[0021]
In addition, fragrances and pigments that are added to a known ice cream dough are selected and used. In addition, food materials that can be used to enhance nutrition such as minerals such as calcium, vitamins, catechins, and proteins can be added as appropriate.
[0022]
The popsicle of the present invention can be produced according to a conventional method except for the above. For example, the above-mentioned starch, stabilizer, and water-soluble hemicellulose raw materials are dissolved by heating and stirring (for example, 70 to 90 ° C. for 5 to 15 minutes), cooled to about 1 to 6 ° C., and kept warm. Aging is performed for a whole day and night, and a fragrance and a pigment are added as necessary. After filling this into an ice tube or the like and freezing (about −25 to −35 ° C.), the popsicle is taken out from the ice tube and dried ice (− Popsicles can be produced by rapid freezing with about 78.5 ° C.) or liquid nitrogen (temperature around −200 ° C.) and the like, but not limited to this method. Moreover, when preparing an ice candy containing a milk component and a protein component, you may add the process of pre-emulsifying after heat-stirring dissolution, and then homogenizing (emulsifying).
[0023]
The popsicle obtained according to the present invention maintains the shape of the frozen dessert even if it is allowed to stand at room temperature for a certain period of time, is not only excellent in heat shock resistance, but also the surface of the carbohydrate that causes deterioration of the popsicle Soaking out into (and without) can be prevented, and sugar can be evenly dispersed throughout the popsicle, so that the entire popsicle can be evenly sweetened, and the deterioration of the popsicle can be significantly suppressed. I was able to do it.
[0024]
【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. Unless otherwise specified in the present invention, “%” means “% by weight”, “part” means “part by weight”, and “*” in the text means “manufactured by San-Ei Gen FFI Co., Ltd.”.
[0025]
Example 1: Preparation of grape popsicle The raw materials of the following formulation examples excluding fragrances and pigments were dissolved by heating and stirring at 80C for 10 minutes, cooled to 5C, kept warm as it was, and then aged overnight. After that, a flavor and a dye are added to the obtained popsicle mix, filled in an ice tube and frozen (−28 ° C.), then the popsicle is taken out from the ice tube and further rapidly frozen with dry ice (−78). 5 ° C.) to prepare grape popsicles. The completed popsicle is packed in a bag, stored in a freezer at -18 ° C, opened for 10 minutes a day when the freezer is opened and kept at -10 to -5 ° C for 1 minute. However, in the state after one month, no phenomenon was observed, it was easy to take out the popsicles from the bag, and the texture was smooth even after eating.
[0026]

[0027]
Example 2: Preparation of orange popsicle The raw materials of the following formulation examples excluding fragrances and pigments were dissolved by heating and stirring at 80C for 10 minutes, cooled to 5C, kept warm as it was, and then aged overnight. After that, a flavor and a dye are added to the obtained popsicle mix, filled in an ice tube and frozen (−28 ° C.), then the popsicle is taken out from the ice tube and further rapidly frozen with dry ice (−78). 5 ° C.) to prepare orange popsicles. The completed popsicle is packed in a bag and stored in a freezer at -18 ° C, and the freezer is opened and closed once the temperature is kept between -10 and -5 ° C for 10 minutes. However, in the state after one month, no phenomenon was observed, it was easy to take out the popsicles from the bag, and the texture was smooth even after eating.
[0028]

[0029]
Example 3: Preparation of milk popsicle In the following formulation, raw materials excluding fragrance were mixed, pre-emulsified at 80C for 10 minutes, and then homogenized (emulsification condition 1.47 x 10 ⁷ Pa), After cooling to 5 ° C., the temperature was kept as it was and aging was performed all day and night. The ice candy mix obtained after the addition of the fragrance is filled into an ice tube and frozen (−28 ° C.), then the ice candy is taken out of the ice tube and further rapidly frozen with dry ice (−78.5 ° C.), and milk. Popsicles were prepared.
[0030]

Claims (5)

Popsicles that prevent leaching of carbohydrates onto the surface, characterized by containing starch and a stabilizer. The popsicle according to claim 1, wherein the starch content is 0.1 to 20 parts by weight per 100 parts by weight of popsicle. The popsicle according to claim 1 or 2, wherein the sugar contained is a monosaccharide. The popsicle according to any one of claims 1 to 3, further comprising water-soluble hemicellulose. A method for preventing oozing of sugar on the surface of popsicles, comprising starch and a stabilizer.