JP4541188B2 - Production method of frozen dessert - Google Patents

Description

  The present invention relates to a method for producing a frozen dessert having a very characteristic texture and flavor, in which the contained bubbles are enlarged.

  Conventionally, various frozen desserts having a high overrun have been studied as one of means for obtaining a frozen dessert having a characteristic texture. As foaming agents to be included in frozen desserts to increase overrun, vegetable protein degradation products such as soybeans and wheat, colloids (gelatin, pectin, agar, etc.), water-soluble soybean polysaccharides, sucrose fatty acid esters and poly Examples include glycerin fatty acid esters (see Patent Documents 1 to 5). However, in general, simply increasing the overrun can give the feature of light texture, but at the same time, it causes the inconvenience of taste that the flavor and texture become dilute. In addition, it is difficult to say a technique for obtaining a frozen dessert having a texture and flavor favorable to palatability.

Japanese Patent Publication No. 6-16676 JP-A-7-16061 JP 2002-360178 A JP 2003-61585 A JP 2002-315514 A

  The present invention was developed in view of such circumstances, and an object of the present invention is to provide a frozen confectionery that is extremely characteristic and excellent in palatability by including bubbles that are significantly larger than conventional frozen confectionery. To do.

  The inventors of the present invention have conducted intensive research in view of the above-described problems of the prior art. As a result, the atmospheric pressure during freezing is reduced by 25% compared to the atmospheric pressure during freezing by, for example, freezing by freezing after freezing. As a result of the above reduction, it was found that the bubbles contained in the frozen dessert expand and become larger, resulting in a completely new characteristic texture.

This invention relates to the manufacturing method of the novel frozen dessert of the following aspects;
Item 1. A method for producing frozen confectionery, characterized in that the atmospheric pressure during freezing is reduced by 25% or more compared to the atmospheric pressure during freezing.
Item 2. Item 2. The method for producing frozen dessert according to Item 1, wherein the frozen product is frozen under reduced pressure after freezing.

  According to the present invention, it is possible to provide a frozen confectionery having a completely new characteristic texture not found in conventional frozen confectionery.

  The method for producing a frozen dessert according to the present invention is characterized in that the atmospheric pressure during freezing is reduced by 25% or more, preferably 50% or more, compared to the atmospheric pressure during freezing. That is, it is sufficient that the freezing pressure is reduced by 25% or more than that during freezing. The method may be a method in which freezing is performed under normal pressure, then the pressure is reduced to expand the bubbles and then frozen, or the freezing is performed, for example, under a pressure of 2000 hectopascals, and then the pressure is reduced to expand the bubbles to atmospheric pressure. It is also possible to use a method in which freezing is performed.

  The final overrun of the finished frozen confectionery product is preferably set to about 50 to 250%, more preferably about 150 to 200%. If the overrun is lower than this, the characteristic due to the enlarged bubbles is weakened. Further, in the method of the present invention, it is possible to make the overrun higher than this, but when the overrun exceeds 250%, the flavor and texture become dilute, and the stability deteriorates with time, for example, Since the center portion of the container may be depressed, it is preferable to set the overrun value.

  In the present invention, it is necessary to make the frozen dessert mix contain a certain amount of bubbles by performing an aeration process such as freezing. By aerating by freezing, etc., the frozen confectionery mix contains air bubbles in advance, and by reducing the pressure compared to the time of freezing, the bubbles contained in the frozen confectionary expand and become larger, resulting in a characteristic texture. It is because it is granted. The overrun applied during freezing is preferably 20 to 100%.

  In addition, the bubble component contained in the frozen dessert in the present invention is not particularly limited as long as it is made of a gas suitable for use in foods such as nitrogen gas, carbon dioxide gas, and nitrous oxide gas in addition to normal air.

  In the present invention, freezing is performed in a state where the pressure is reduced from the atmospheric pressure at the time of freezing. The freezing method is a freezing method generally used in a method for producing frozen desserts, such as rapid freezing at −38 to −40 ° C. Should be taken.

  Although it is the manufacturing method of the frozen dessert which concerns on this invention, what is necessary is just to take the manufacturing process of a general frozen dessert except the said process. General frozen confectionery manufacturing method until freezing is: Weighing and mixing raw materials → Heating (30-70 ° C) → Dissolution / mixing → Filtration → Homogenization → Sterilization (68 ° C, 30 min or longer or HTST sterilization or UHT sterilization) → Cooling (5 ° C or lower) → Aging (Keep sterilized and cooled frozen dessert mix at 0 to 5 ° C and measure hydration) → Add flavor → Freezing (Frozen (quickly cooled to -2 to -8 ° C with high-speed stirring) Although it manufactures through the process of taking in air bubbles in the mix (the process of taking out overrun), it is not limited to this. In addition, as described above, the atmospheric pressure during freezing is reduced by 20% or more compared to the atmospheric pressure during freezing. However, the frozen frozen dessert is decompressed to expand the bubbles and then into the container or mold. When the bubbles which are expanded mechanically in the process of transferring are destroyed, it is possible to adopt means for maintaining the atmospheric pressure during freezing while transferring and filling the container or mold, and then reducing the pressure.

  The frozen dessert referred to in the present invention includes, for example, ice creams such as ice cream, ice milk, and lacto ice, as well as ice confectionery, soft cream, ice cake, sherbet, frozen yogurt and the like.

  The frozen dessert of the present invention can have the same structure as a normal frozen dessert, and is selected from commonly known materials such as water, fats and oils, milk solids, sugars, flavorings, coloring agents, emulsifiers, stabilizers and the like. The additive material can be blended at a predetermined ratio.

  As fats and oils, one or two or more kinds of vegetable fats and oils, butter, milk fats, fractionated fats and oils, hardened fats and oils, transesterified fats and the like can be used in combination. Examples of vegetable oils include coconut oil, palm oil, soybean oil, rapeseed oil, cottonseed oil, corn oil, sunflower oil, olive oil, safflower oil, and palm kernel oil. Of the above, oils and fats having a relatively high palmitic acid content such as palm oil and coconut oil are preferably used.

  Examples of the milk solid content include milk-derived proteins such as cow's milk, skim milk powder, skim concentrated milk, whole milk powder, full fat sweetened condensed milk, skimmed sweetened condensed milk, and fresh cream.

  Examples of the saccharide include sugars such as sucrose, lactose, maltose, glucose, fructose, invert sugar, starch syrup, powdered starch syrup, reduced malt starch syrup, honey, trehalose, trehalose, palatinose, D-xylose, and the like; xylitol, sorbitol, multi Sugar alcohols such as toll and erythritol; saccharin sodium, cyclamate and its salts, acesulfame potassium, thaumatin, aspartame, sucralose, aritem, neotame, and high-intensity sweeteners such as stevioside contained in stevia extract Can do.

  Examples of the emulsifier include glycerin fatty acid esters (monoglycerides such as distillation or reaction, organic acid monoglycerides such as citric acid or lactic acid, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters), sucrose fatty acid esters, Examples include sorbitan fatty acid esters, propylene glycol fatty acid esters, stearoyl lactate, yucca extract, saponin, lecithin, polysorbate and the like.

  Stabilizers include tamarind seed gum, guar gum, carrageenan, xanthan gum, locust bean gum, tragacanth gum, tara gum, karaya gum, deacylated gellan gum, native gellan gum, gum arabic, macrohomopsis gum and other gums, carrageenan, agar, gelatin , Pectin, glucomannan, alginic acids (alginic acid, alginate), psyllium seed gum, curdlan, pullulan, methylcellulose (MC), hydroxypropylmethylcellulose (HPMC), carboxymethylcellulose (CMC) cellulose derivatives such as sodium and calcium salts, Microcrystalline cellulose, soybean polysaccharide, processed / modified starch, raw / unmodified starch (raw starch), protein hydrolysates such as wheat, soybean, egg white, WPC, WP Protein etc., can be mentioned sodium caseinate and the like.

  It has become possible to achieve a high overrun even for frozen desserts containing fats and oils that have been considered to be difficult to overrun. Note that the frozen dessert of the present invention may be combined with a frozen dessert having a texture and taste different from the frozen dessert of the present invention to form a combined frozen dessert.

  Hereinafter, the content of the present invention will be specifically described with reference to the following examples, comparative examples and the like, but the present invention is not limited thereto. Unless otherwise stated, the unit is in parts by weight, and those marked with “*” are manufactured by San-Ei Gen FFI Co., Ltd., and “*” in the text is San-Ei Gen FFI shares. Indicates the registered trademark of the company.

Example 1: Preparation of chocolate ice A powder mixture of skim milk powder, sugar, powdered syrup, cocoa powder, emulsifier and stabilizer is stirred into a container containing syrup, full fat sweetened condensed milk, butter, refined palm oil and water. While stirring, dissolve by stirring at 80 ° C. for 10 minutes, and after cooling the weight, cool. A fragrance is added at the time of aging, and after aging at 5 ° C. for 4 hours, freezing is performed under atmospheric pressure so that the overrun is 30% (removal temperature −4 ° C.). The extracted frozen dessert mix is filled to half the volume of the container and reduced in a vacuum container to 150 hectopascals (atmospheric pressure reduced by approximately 85% compared to the atmospheric pressure during freezing). It hardened | cured with the freezer (-40 degreeC), and the final overrun 160% chocolate ice was prepared. This chocolate ice was a delicious ice cream with a fluffy lightness and an unusually unique texture due to the enlarged bubbles, and a body feeling peculiar to frozen desserts.

Note 1) Stabilizer (Sunbest * NN-305 *: Guar gum, locust bean gum, carrageenan combination formulation)

According to the present invention, it is possible to provide a frozen confectionery that is extremely characteristic and excellent in palatability by including bubbles that are significantly larger than conventional frozen confectionery.

Claims (2)

A method for producing frozen confectionery, characterized by freezing under normal pressure and reducing the atmospheric pressure during freezing by 25% or more compared to the atmospheric pressure during freezing. The method for producing frozen dessert according to claim 1, wherein after freezing, the frozen dessert is frozen under reduced pressure.