JP4391468B2 - Soy milk-containing frozen dessert and soy milk-containing frozen dessert using the same - Google Patents

Description

  The present invention is an oil and fat used in a soy milk-containing frozen dessert, which can impart a rich flavor and a smooth texture, and can suppress soybean odor, and a soy milk-containing frozen dessert using the same. About.

Conventionally, as a technique related to soymilk-containing frozen desserts, a method for producing soymilk ice cream using only soymilk as a main ingredient without using any milk ingredients such as milk (for example, see Patent Document 1), or at least one kind of soymilk A soy milk ice cream that does not use any milk raw material and has no soy odor by containing moss as a main raw material is known (for example, see Patent Document 2).
However, Patent Document 1 does not describe the use of fats and oils at all, and Patent Document 2 discloses a very small amount of sesame oil, rapeseed oil, or soy sauce oil, such as 0.4 to 1.2%. Since general vegetable oils are used, the soy milk-containing frozen confections of Patent Documents 1 and 2 are not significantly lacking in richness and lack of luxury compared to ice cream standard products mainly composed of milk raw materials, There was a problem that it had a soy smell and a bad smell and was difficult to eat.

On the other hand, the flavor, texture and shape retention in frozen desserts are mainly influenced by the physical properties derived from fats and oils, and the relationship between fat raw materials and frozen desserts has been studied from various directions. Among them, as for the components for fats and oils, especially for frozen desserts with a specified fatty acid composition, there are, for example, fats and oils for kneaded frozen desserts containing a specific amount of SUS triglyceride-rich fats and lauric fats and oils (for example, see Patent Document 3). .) This is a combination of two types of fats and oils, a triglyceride whose fatty acid residue contains saturated and unsaturated fatty acids and a fat rich in saturated fatty acid lauric acid, and has a sharp mouthfeel and a rich flavor. Oil for fats and confectionery kneading is obtained.
However, the above-mentioned fats and oils for kneading confectionery are effective in ice cream standard products mainly composed of dairy ingredients, and the rich flavor texture is obtained from milk solids such as skim milk, skim milk powder and whole milk powder. This is due to a synergistic effect with the above-mentioned combined fats and oils, and when used in frozen confections containing soy milk, especially when using dairy ingredients not using milk ingredients or containing dairy ingredients containing soy milk, the sharpness that melts quickly, the sensation of cooling and oiliness Only was emphasized, and it was never satisfactory when compared with the richness peculiar to ice cream standard products.

Moreover, in the technology approached from the SFC value of fats and oils, the fats and oils for kneading adjusted to a specific SFC value with vegetable oils and fats such as soybean oil, rapeseed oil and palm oil as raw materials and the rising melting point of the fats and oils being 15 ° C. or less. When used in frozen confectionery, it is known that a frozen confectionery that is watery when eaten and that emphasizes the cold feeling is obtained (see, for example, Patent Document 4).
However, the above fats and oils are also effective in ice cream standard products mainly composed of dairy ingredients. In the case of soy milk-containing frozen confectionery not using dairy ingredients or containing dairy ingredients low, the freshness and soy odor are emphasized. The richness and richness peculiar to cream standard products could not be obtained sufficiently.

  As mentioned above, the flavor and texture of the conventional soymilk-containing frozen desserts are enhanced when the milk ingredients are low, especially when milk ingredients are not used. However, since it lacks smoothness, there was room for improvement in terms of palatability compared to conventional ice cream standard products mainly composed of milk ingredients.

JP 2004-73154 A JP 2001-45777 A JP-A-8-298934 Japanese Patent No. 3397110

The present invention has been made in view of such circumstances, and the object of the present invention is not limited to the content of milk raw materials, and even when milk raw materials are not used, general milk raw materials are used. The present invention provides a fat and oil for soy milk-containing frozen desserts having a rich texture and a smooth texture equivalent to that of a standard ice cream product mainly composed of, and a soybean milk-containing frozen dessert using the same.
The “soybean odor” and “soybean odor” in the present invention mean at least one of a blue odor, an enzyme-derived altered odor, and a heated odor that are produced when processing soymilk from soybean.

  The above-mentioned object is achieved from a soy milk-containing frozen confectionery fat and oil characterized by containing diglyceride in an amount of 5.5% by weight or more based on the total weight of the fat and oil.

Preferably, in the oil or fat, the constituent fatty acid of the oil or fat contains oleic acid. Moreover, it is preferable that the constituent fatty acid further contains eicosenoic acid. Further, in the SFC curve in which the temperature (° C.) is x and the SFC value (%) is y, the oil or fat has the maximum tangent slope (°) at an arbitrary point P where the x coordinate is 10 ≦ x ≦ 20. The value a is preferably a ≧ −3. More preferably, the fats and oils are vegetable fats and oils.
Moreover, it is suitable to make the said fats and oils into the soymilk containing frozen confectionery which contains 5 to 20weight% in the whole weight of the soymilk containing frozen confectionery.

  That is, as a result of examining various frozen confectionery raw materials in order to solve the above-mentioned problems, the present inventors pay attention to fats and oils that are considered to be an index of flavor, texture and shape retention in frozen confectionery, and the physical properties of the fats and oils As a result, diligent studies were conducted on the fatty acid composition in the fats and oils that influence the oil. Surprisingly, when fats and oils containing a specific amount of a specific glyceride are used, the soy odor of soy milk-containing frozen desserts can be obtained even when the milk raw material is low or even when the milk raw material is not used. It has been found that a rich texture like an ice cream standard product can be imparted while suppressing the above, and a smooth structure is obtained. That is, the above-mentioned effect could be remarkably obtained only when an oil containing 5.5% by weight or more of diglyceride in the total weight of the oil was used. Moreover, it has been found that, regardless of the diglyceride, the constituent fatty acid as a whole fat and oil contains oleic acid, and further uses an oil and fat containing eicosenoic acid.

Further, even in the case of the above fats and oils, in particular, in the SFC curve where the temperature (° C.) is x and the SFC value (%) is y, the slope of the tangent line at an arbitrary point P where the x coordinate is 10 ≦ x ≦ 20 ( When the maximum value a) was a ≧ −3, it was found that a more preferable result was obtained, and the present invention was achieved.
The exact mechanism of action between the maximum slope value of the SFC curve and the richness is unknown, but in the SFC curve of fats and oils, when the slope maximum value a is in the range of a ≧ −3, it is unsaturated. It is presumed that the ratio of fatty acids is suitable and the speed of mouth melting unique to soymilk ingredients is suppressed, resulting in a gentle mouth melting (a rich feeling is felt).

When the soy milk-containing frozen dessert fats and oils of the present invention are used, when the milk ingredients are not sufficiently contained as much as ice cream standard products having a milk fat content of 10% or more and a milk solid content of 20% or more, or when the milk ingredients are not used Even so, it is possible to obtain a soy milk-containing frozen dessert having a soy odor and a rich feeling equivalent to that of the ice cream standard product, a smooth structure and a rich body. That is, according to the present invention, since milk raw materials can be saved, a low cholesterol soymilk-containing frozen dessert can be obtained. Furthermore, in the case of frozen confectionery that does not use milk ingredients, especially in the case of non-animal ingredients, a frozen confectionery that has a richness, smoothness, and richness while having a cholesterol level of 0 or 100% vegetable ingredients. Is possible.
Further, according to the soymilk-containing frozen dessert of the present invention, since there is an emulsifying power of soy lecithin and soybean protein derived from soymilk, a high overrun frozen dessert can be obtained even without using an emulsifier.
Furthermore, since the soymilk-containing frozen dessert of the present invention can be produced by a conventional production apparatus, it is not necessary to newly produce and purchase the apparatus and the operability is not inferior.

Hereinafter, embodiments of the present invention will be described in detail.
The soymilk-containing frozen dessert fat of the present invention contains diglyceride in an amount of 5.5% by weight or more based on the total weight of the fat.

First, the diglyceride is obtained by esterifying two molecules of fatty acid with glycerin.
The content of diglyceride is 5.5% by weight or more in the total weight of the fat and oil for soy milk frozen confectionery, giving milky fat-like richness, texture and mouth melting, suppressing the soy odor derived from soy milk, Furthermore, since it is excellent in hydrophilicity, it is important in terms of mixing well with the soymilk raw material, and more preferably 6 to 15% by weight.
The fatty acid composition of the diglyceride is not particularly limited. It may contain oleic acid and eicosenoic acid described later, or may be composed of other fatty acids. Examples of other fatty acids include fatty acids having 6 to 20 carbon atoms.

It is preferable that the fats and oils contain oleic acid in terms of richness, smooth structure and richness.
The oleic acid is an unsaturated fatty acid having 18 carbon atoms, and is preferably contained in an amount of 30% by weight or more, more preferably 30 to 50% by weight, based on the total weight of fatty acid residues of fats and oils.
The oleic acid may be a constituent fatty acid of the diglyceride, for example, a constituent fatty acid of triglyceride.

Further, it is more preferable that the fats and oils contain eicosenoic acid in the fatty acid residue together with the oleic acid in terms of providing a gentle mouth melt, a rich feeling, and a smooth structure.
The eicosenoic acid is an unsaturated fatty acid having 20 carbon atoms, and the content in the entire fatty acid residue of the fat is not particularly limited.
The eicosenoic acid may be a constituent fatty acid of the diglyceride, for example, a constituent fatty acid of triglyceride. Moreover, the oleic acid may be couple | bonded with the same glycerol, and may be couple | bonded with another glycerol.

  The soymilk-containing frozen dessert fat and oil of the present invention is more preferably a tangent at an arbitrary point P where the x coordinate is 10 ≦ x ≦ 20 in the SFC curve where the temperature (° C.) is x and the SFC value (%) is y. When the maximum value a of the inclination (°) of the oil and fat is a ≧ −3, it exhibits a mild mouth melt and gives a rich feeling, and when the milk raw material is low, particularly when the milk raw material is not used. Even if it exists, it is suitable at the point which is not inferior to taste compared with the ice cream standard goods containing 10% or more of milk fat content and 20% or more of milk solid content.

The SFC value is an abbreviation for solid fat content (solid fat content), and is a value indicating the ratio (%) of solid fat present in the fat under a certain temperature. For example, a nuclear magnetic resonance (NMR) apparatus, etc. Sought by. For example, an SFC value of 40% means that solid fat is 40% and liquid fat is 60%. The above SFC value is unique to the fat and oil raw material. A curve obtained by obtaining SFC values under each temperature and plotting the values on a graph is an SFC curve as indicated by reference numeral 1 in FIG.

The SFC curve will be described with reference to FIG. Reference numeral 1 in FIG. 1 is an SFC curve as described above, and reference numeral 2 is a tangent at an arbitrary point P of the SFC curve. In FIG. 1, the x-axis indicates temperature (° C.) and the y-axis indicates SFC value (%). In the present invention, a tangent line y = f ′ (x) = Ax + B at an arbitrary point P satisfying 10 ≦ x ≦ 20 is obtained with respect to a curve y = f (x) obtained by plotting and connecting SFC values at various temperatures of fats and oils. The maximum value of the slope A of the tangent line (reference numeral 2) is a.
The fats and oils used in the present invention, when the maximum value a of the tangential slope (°) is a ≧ −3, exhibits a gentle mouth melt and gives a rich feeling, and particularly when milk raw materials are low in content. Even when the raw material is not used, it is preferable in that it is not inferior in taste as compared with an ice cream standard product containing 10% or more of milk fat and 20% or more of milk solids.

Examples of the raw material for the fats and oils of the present invention include vegetable oils such as soybean oil, rapeseed oil, palm oil, palm kernel oil, coconut oil, corn oil, sunflower oil, cottonseed oil, rice oil, olive oil, pecan oil, safflower oil and the like. Examples include fats and oils, animal fats and oils such as milk fat, pork fat, beef tallow, and fish fat. Among these, vegetable fats and oils are particularly preferable in that the effects of the present invention can be remarkably obtained.
The oils and fats may be raw oils or processed oils and fats that have been subjected to treatments such as hardening, fractionation, wintering, and transesterification. Furthermore, these oils and fats may be prepared individually or as a mixture.

  In addition, the melting point of the fats and oils is preferably 25 to 37 ° C., more preferably 28 to 35 ° C., from the viewpoint that a mild mouth melt is exhibited and a rich feeling is emphasized.

The fats and oils of this invention can be prepared as follows, for example.
That is, fats and oils that are raw materials are prepared and mixed by an appropriate method. In order to adjust the fatty acid composition, its weight, and the maximum value of the slope of the SFC curve as required, for example, when mixing a plurality of oil raw materials, an appropriate method such as adjusting the mixing ratio of each raw oil Just do it.

  When the soy milk-containing frozen dessert obtained as described above is used in the soy milk-containing frozen dessert, the content of the fat is preferably 5 to 20% by weight, more preferably 12 to 12% in the total weight of the soy milk-containing frozen dessert. It is desirable that it is 18% by weight in terms of a thick feeling equivalent to that of a standard ice cream product, a smooth structure, and manufacturing suitability.

The soy milk used in the above-described soy milk-containing frozen dessert is not particularly limited, and may be appropriately selected from commercially available and commercial soy milk.
The soy milk may be produced by a known production method. For example, soybeans are immersed in water to form swollen soybeans, which are finely pulverized to obtain a suspension, and the suspension is appropriately heated. The soy milk may be prepared by performing solid-liquid separation using a centrifuge or the like and removing insoluble residues corresponding to okara.
The soymilk may contain various auxiliary materials. In addition, a protein cross-linking enzyme may be appropriately acted on the obtained soy milk or the soy raw material in the soy milk preparation process to perform sterilization treatment.

The soymilk may be ordinary straight soymilk or concentrated soymilk, or a mixture of both, or may be appropriately selected and used. Among these, concentrated soymilk is preferable in terms of richness and richness.
When concentrated soymilk is used, the concentration rate is not particularly limited, but it is preferably 1.5 times or more, more preferably 1.7 times or more to give a rich feeling and the original taste and richness of soymilk. It is preferable in terms of obtaining.

The soy milk has a soy solid content in the total weight of the soy milk, regardless of whether it is straight soy milk or concentrated soy milk, preferably 8 to 30% by weight. In the case of concentrated soymilk, it is more preferable that the soybean solid content in the total weight of the soymilk is 10 to 25% by weight, more preferably 15 to 25% by weight. In this invention, even if it is individual soymilk, you may use combining 2 or more types of soymilk from which soybean solid content differs, respectively.
In addition, the said soymilk may be sweetened from a viewpoint of the preservability of a raw material.

The soymilk contains 2% by weight or more of carbohydrates in the total weight of the soymilk, and the weight ratio is set to 0.4 or more of carbohydrates relative to protein 1 so that there is no soy odor and the soy milk has a preferable richness. And it is suitable in terms of umami and richness. More preferably, in the case of concentrated soy milk, it is preferable to contain 4% by weight or more of carbohydrates in the total weight of the concentrated soy milk.
The carbohydrates and proteins may be derived from soy milk alone or mixed with materials derived from raw materials other than soy milk, but preferably the ones derived from soy milk alone satisfy the specific content and ratio. It is desirable in that it can give the soy milk-specific richness and the original flavor and richness of soy milk.

The concentrated soymilk may be concentrated using a known method such as vacuum evaporation, freeze concentration, membrane concentration or the like.
Examples of the vacuum evaporation concentration apparatus include an evaporator, a centrifugal thin film vacuum evaporation apparatus (Okawara Manufacturing Co., Ltd.), a plate type concentration tester REV-T2 type (Hisaka Manufacturing Co., Ltd.), and a Shinagawa vacuum concentration apparatus ( Shinagawa Kogyo Co., Ltd.), multifunctional ice temperature concentrator (Daisei Kogyo Co., Ltd.), large rotary evaporator N-21NS type (Tokyo Rika Kikai Co., Ltd.), centrifugal concentrator (CEH series) (( And ULVAC).
Examples of the freeze concentration apparatus include a freeze concentration apparatus NFC (Niro Japan Co., Ltd.), a freeze concentration system FREECIS (Shin Nihon Air Conditioning Co., Ltd.), a forward freeze concentration apparatus (Maekawa Seisakusho Co., Ltd.), and the like.
The membrane concentration may be performed using a general membrane sold by Nippon Pole Co., Ltd., NGK Co., Ltd. or the like.
Among the above-mentioned concentration methods, vacuum evaporation using a centrifugal thin film vacuum evaporator (Evapol (registered trademark), etc.) manufactured by Okawara Manufacturing Co., Ltd. has no soybean odor and can be concentrated to a predetermined ratio in a short time. This is preferable in terms of points.

  The content of soy milk in the soy milk-containing frozen dessert is not particularly limited, but it is preferably 20 to 80% by weight, more preferably 40 to 70% by weight, based on the total weight of the frozen dessert, with a flavor, richness and smooth structure. This is preferable.

Moreover, what is necessary is just to select and use suitably the raw material of the soymilk containing frozen dessert of this invention except said soybean milk and fats and oils. For example, sugar sweeteners (sugar, starch syrup, fructose, glucose, sugar alcohol, trehalose, etc.), high-intensity sweeteners such as sucralose, stabilizers (guar gum, locust bean gum, xanthan gum, gum arabic, carrageenan, alginic acid) Sodium, carboxymethylcellulose, water-soluble cellulose, gelatin, pectin, etc.) starch (starch derived from cereals such as rice, wheat, rice, starch derived from corn, starch derived from potatoes such as potato, tapioca, etc.) These modified starches, modified starches, etc.), emulsifiers (lecithin, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, acetic acid monoglyceride, acetic acid tartaric acid mixed monoglyceride, citric acid Monoglycerides, diacetyltartaric acid monoglycerides, lactic acid monoglycerides, various organic acid monoglycerides such as malic acid monoglycerides, etc.), salt, flavorings, coloring agents, acidulants, flavor ingredients (coffee, cocoa, teas) , Chocolate ingredients, fruit juice, pulp, seeds, honey, maple syrup, alcoholic beverages) and various nutrients (proteins, amino acids, dietary fibers such as polydextrose, inulin, indigestible dextrin, vitamins and minerals) Dairy products such as eggs, processed eggs, yogurt, desalted whey, and cheese. In particular, the use of fruit juice, especially melon juice, tends to increase the richness of soy milk, and is preferably used. In addition, when polydextrose, inulin, or indigestible dextrin is used, it is preferable in terms of being able to suppress calories and maintaining a smooth texture while maintaining the richness and smooth structure of the obtained soymilk-containing frozen dessert. More preferably, the use of starch, especially the use of corn starch having a molecular weight of 2,000 to 10,000, can add viscosity when freezing the frozen confectionery mix, and give the concentrated confectionery and a sense of weight increase. This is preferable in terms of points.

  The frozen dessert in the present invention is a food that can be eaten in a frozen state. The frozen desserts are classified into ice cream, ice milk, lact ice, and ice dessert according to the milk solid content and milk fat content, and any of these may be used. Among these frozen desserts, frozen desserts having a milk fat content of less than 10% and a milk solid content of less than 20% tend to be inferior in richness, and therefore can be suitably used in that the effects of the present invention can be obtained remarkably. . In particular, lacto ice, ice confection, and especially ice confection, can obtain the effect of the present invention remarkably in that little or no expectation can be expected from the milk raw material.

The soymilk-containing frozen dessert using the above raw materials can be prepared, for example, as follows.
First, raw materials other than (1) flavorants (raw materials that may be altered or scattered by heating such as flavorings, flavor raw materials, and sour seasonings) are blended.
Next, (2) each raw material is mixed and dissolved to prepare a frozen dessert mix. In this case, when soy milk having a relatively high soybean solid content is used, foaming is likely to occur, so mixing is performed with particular attention to the charging method. It is not preferable to set the temperature too high, and it is usually about 50 to 70 ° C.
The frozen dessert mix thus prepared is (3) homogenized. Conditions such as the homogenization pressure cannot be defined unconditionally by a homogenizer, but usually a total of 4.9 to 14.7 Mpa is good for a two-stage system. The homogenization temperature is generally about 50 to 70 ° C.
The homogenized mix is then (4) sterilized. The sterilization may be performed, for example, with a plate type, tube type heat exchanger or the like, and the method and apparatus are not particularly specified.
Next, the sterilized mix is aged (5). That is, it is temporarily stored for 3 to 84 hours after cooling to 0 to 5 ° C.
Next, (6) a flavoring agent is added while stirring the mix.
After that, (7) Freezing is performed. In this process, the mix is rapidly cooled by a freezer to freeze the moisture, and an appropriate amount of air is mixed in to disperse fine air bubbles, ice crystal grains, and fat particles in a semi-fluid state. This is a process of softening cream. How much air is contained is expressed by overrun. In the present invention, about 10 to 50% is desirable from the viewpoint of texture and spoon.
After that, after filling (8) filling / molding / packaging into predetermined containers, corn cups, cookie dough, baked foods such as monaca husks, and sheet foods, they are rapidly cooled to -20 to -40 ° C. Hold and freeze (9) cure and store until shipped.
The freezing step may be replaced with a freezing method such as filling and freezing the mix directly in the mold.

Examples of the present invention and comparative examples will be described below.
≪Analysis of fats and oils≫
(Quantitative analysis of diglycerides)
4.0 g each of vegetable fats and oils A and B shown in Table 2 (vegetable fat and oil A is a mixed fat and oil of palm oil and palm kernel oil, and vegetable fat and oil B is a mixed fat and oil of palm oil and palm oil) is collected. The oil was dissolved in 150 ml of a chloroform-methanol mixed solution (2: 1 V / V). Thereafter, the mixture was completely dissolved by heating under reflux, and after chloroform transfer, constant volume and fractionation, 1 mg of dipalmitin was added as an internal standard, followed by treatment with a silica gel column. The silica gel column was eluted with 200 ml of diethyl ether-hexane-acetic acid solution (10: 90: 0.5 V / V / V), and then the target diglyceride was washed with 150 ml of diethyl ether-hexane solution (50:50 V / V). The sample solution was obtained by elution. The solvent of this sample solution was distilled off, acetylated and analyzed by gas chromatography. In addition, except having not added the said fats and oils and an internal standard as a blank, it operated similarly and corrected the area of the internal standard. The amount of diglyceride was calculated using a blank.

(Fatty acid quantification and fatty acid composition analysis)
2.0 g of vegetable fats and oils A and B were collected, and each fat and oil was dissolved in 150 ml of a chloroform-methanol mixed solution (2: 1 V / V). Thereafter, the solution was completely dissolved by heating under reflux, and after chloroform transfer, constant volume and fractionation, 2.0 ml of a 3 mg / ml peptadecanoic acid hexane solution was added as an internal standard. Subsequently, saponification, methyl esterification and derivatization were performed, followed by analysis with a gas chromatograph. In addition, except having not added the said fats and oils and an internal standard as a blank, it operated similarly and corrected the area of the internal standard. The fatty acid composition was calculated using a blank.
The results are shown in Table 1.

<Examples 1 to 6, Comparative Example 1>
≪Method of manufacturing soy milk-containing frozen dessert≫
Using vegetable fats and oils A and B shown in Table 1, according to the formulation of Table 2, the following general well-known manufacturing method was used to prepare the following frozen dessert containing soybean milk. In addition, the SFC curve maximum inclination (°) of each fat and oil shown in Table 2 was determined by NMR ANALYZER NMS120 (manufactured by BRUKER) for 30 minutes at 80 ° C., 30 minutes at 60 ° C., and 60 minutes at 0 ° C. After aging sequentially, SFC values at measurement temperatures (10, 20, 25, 30, 35 ° C.) were measured and calculated from the obtained SFC curves. Moreover, the code | symbol attached | subjected before the following text is matched with the code | symbol of the manufacturing method shown previously.
That is, (1) raw materials other than the vanilla flavors described in Table 2 such as soy milk, heated vegetable oils and sugars, and sugars are weighed and mixed to prepare a frozen dessert mix. (2) Mix so that the temperature of the frozen dessert mix is 60 ° C. (3) Homogenize by two-stage means (total 14.7 Mpa, 60 ° C.). (4) Sterilize by tube type sterilization method (88 ° C. for 15 seconds or more). (5) Aging is performed at 5 ° C. for 24 hours. (6) Add vanilla flavor while stirring the aged mix. (7) Freezing to 20% overrun. (8) Fill the cup under the condition of 120 ml / piece, heat seal and cover. (9) Cured at −35 ° C. or lower.

  The soy milk of Examples 1 to 6 and Comparative Example 1 was prepared by mixing concentrated soy milk and straight soy milk (8% by weight of soy solid content) so that the soy milk content of Table 2 was finally obtained.

  About the soybean milk containing frozen confectionery of each Example and comparative example obtained as mentioned above, manufacturing aptitude was evaluated (not described in Table 2), flavor (concentration), flavor (soybean odor), mouth melt and For the degree of smoothness of the tissue, sensory evaluation of 10 professional panelists was performed by comparison with ice cream standard products having a milk fat content of 15% and a milk solid content of 25%. The results are shown in Table 2.

As shown in Table 2, in Examples 1 to 6, the production suitability, flavor, mouth-melting sensation, and tissue were good soymilk-containing frozen desserts. Furthermore, despite the large amount of soy milk contained, the soybean odor was suppressed and it was easy to eat. In particular, Examples 1 and 5 have a thick feeling almost the same as ice cream standard products having a milk fat content of 15% and a milk solid content of 25%, despite the non-use of dairy ingredients. It was a soy milk-containing frozen dessert with a very smooth texture, good texture and high quality. In addition, Examples 1 and 5 were added with the original umami and richness of soymilk and felt richer than Example 6 containing a small amount of milk raw material.
On the other hand, Comparative Example 1 was a soy milk-containing frozen dessert that lacked a rich feeling and did not have a high-class feeling, melted immediately in the mouth, and far from the gentle mouth-melting characteristic of ice cream standard products. Moreover, the soybean odor was not suppressed, the soybean had a unique odor, and was difficult to eat.

Illustration of SFC curve and tangent

Explanation of symbols

1 y = f (x)
2 y = f ′ (x) = Ax + B

Claims (6)

  A soymilk-containing oil and fat for soybean milk containing diglyceride in an amount of 5.5% by weight or more based on the total weight of the oil and fat.   The soymilk-containing frozen dessert fat and oil according to claim 1, wherein the fatty acid of the fat contains oleic acid.   Furthermore, the fats and oils for soy milk containing frozen dessert of Claim 1 or 2 in which the fatty acid of the said fats and oils contains an eicosenic acid.   In the SFC curve where the temperature (° C.) of the oil and fat is x and the SFC value (%) is y, the maximum value a of the tangential slope (°) at an arbitrary point P where the x coordinate is 10 ≦ x ≦ 20 is a It is> =-3. Soy milk containing fats and oils for frozen desserts in any one of Claims 1 thru | or 3.   The said fats and oils are vegetable fats and oils, The fats and oils for soy milk containing frozen dessert of any one of Claims 1 thru | or 4. A soy milk-containing frozen dessert containing 5 to 20% by weight of the total fat weight of the soy milk-containing frozen dessert according to any one of claims 1 to 5.

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