JP4726913B2 - Frozen confectionery containing cellooligosaccharides - Google Patents

Description

  The present invention relates to a frozen dessert containing cellooligosaccharides and having low calories and excellent shape retention.

Cellooligosaccharides are one of the food materials that are expected to be used because of their various physiological activity effects such as improvement of intestinal bacterial flora and their indigestibility and low calories.
Ice cream and other frozen desserts are one of the highly demanded food compositions. However, since it contains a large amount of sugar and fat and has a high calorie content, the intake is often limited for general consumers, particularly consumers who are lifestyle-related diseases or their reserves.

The use of high-intensity sweeteners has been proposed as a means to solve the above problems, but the taste quality is unnatural, and it is difficult to maintain physical properties such as shape retention due to the effect of adding sugar. Therefore, it cannot be replaced simply because it is low in calories.
Patent Document 1 describes a food composition containing cellooligosaccharide, but there is no description about frozen confectionery, and its purpose is to improve taste quality, which is different from the present invention.

Patent Document 2 describes a food composition containing β-gluco-oligosaccharide, but the actual condition is gentio-oligosaccharide, which is another substance having a different chemical structure from the cellooligosaccharide of the present invention. In addition, there is a description of yogurt ice mixed with gentio-oligosaccharide, but the effect is to improve the taste, and no mention is made regarding the improvement of shape retention of the present invention.
Patent Document 3 describes a food composition and a pharmaceutical composition characterized by containing cellooligosaccharide obtained by enzymatic degradation of a specific water-insoluble natural cellulosic substance in the presence of cellulase. . However, specific examples of food compositions and pharmaceutical compositions containing cellooligosaccharides are not shown, and the actual effects are unknown.

Patent Document 4 describes a food composition containing cellooligosaccharide, but does not mention any frozen dessert.
In Patent Document 5, there is an invention about the texture improvement effect (addition of softness) of frozen confectionery by blending oligosaccharides, but there is no description about cellooligosaccharides, which is different from the present invention. To do.

JP 2002-223721 A JP 2002-335903 A WO / 2006/011479 WO / 2007/037249 JP 2003-250455 A

  An object of the present invention is to provide a frozen dessert containing cellooligosaccharides and having low calories and excellent shape retention.

The present inventor has found that by adding a cellooligosaccharide, a frozen dessert having low calories and excellent shape retention can be provided, and the present invention has been made.
That is, the present invention is as follows.

(1) Ice creams containing 0.1-20 % by mass of cellooligosaccharide having a cellobiose content of 90% by mass or more .
(2) The ice cream according to (1), further containing 0.0001 to 10% by mass of a high-intensity sweetener.
(3) The ice cream according to (1) or (2) , which is a soft cream .

  The present invention makes it possible to provide a frozen dessert containing cellooligosaccharides and having low calories and excellent shape retention.

The present inventor has found that by adding a cellooligosaccharide, a frozen dessert having low calories and excellent shape retention can be provided, and the present invention has been made.
Hereinafter, the present invention will be specifically described.

The cellooligosaccharide of the present invention is an oligosaccharide having a structure in which about 2 to 6 glucopyranose units are linked by β-1,4, and consists of cellobiose, cellotriose, cellotetraose, cellopentaose and cellohexaose. 50 mass% or more of the main components selected from the group are contained. As this main component and its content, it is preferable to contain 70 mass% or more of cellobiose, and more preferably 90 mass% or more. This is because cellobiose has the highest solubility among the above-mentioned cellooligosaccharide main components and is easy to handle.
Moreover, although the above-mentioned cellooligosaccharide may contain glucose as a subcomponent, it is preferable that content is 10 mass% or less from the problem of hygroscopicity or a calorie.

The method for producing the cellooligosaccharide of the present invention is not particularly specified, but from the viewpoint of safety, a cellulosic material such as pulp can be obtained by enzymatic decomposition with cellulase. preferable.
The energy conversion coefficient of cellobiose, which is the main component of the cellooligosaccharide in the present invention, is 2 kcal / g, which is an indigestible carbohydrate. From the viewpoint of consumers' recent health consciousness, there is a problem in using high-calorie digestible carbohydrates for the purpose of quality improvement.
The digestible saccharide referred to herein is a saccharide having an energy conversion coefficient corresponding to the health indication standard based on the health promotion method and having 4 kcal / g, and includes trehalose and the like.

Cellulase as used herein is a generic term for enzymes that degrade cellulase, and includes all enzymes having cellulose-degrading activity. The cellulase enzyme source is not particularly limited, and examples thereof include cellulase-producing bacterial cells, purified cellulase enzymes, and formulated purified enzymes with additives. The dosage form is not particularly limited, and examples thereof include liquids, powders and granules.
Furthermore, the sweetness degree of the cellooligosaccharide of the present invention is about 30, and unlike natural sweeteners, it has a natural sweetness.

  The origin of cellulase is not particularly limited, and known cellulase-producing microorganisms include Tricoderma, Acremonium, Aspergillus, Bacillus, Pseudomonas, Penicillium, Aeromonus, Irpex, Sporotrum, Although there are genera, Cellobibrio genus, etc., as long as it is an enzyme that degrades cellulose, not only the above-mentioned known bacterially-derived enzymes but also novel bacterial-derived enzymes are included in the cellulase referred to in the present invention.

  Although the compounding quantity of the cellooligosaccharide in this invention is not specifically limited, Preferably it is 0.001-40 mass%, More preferably, it is 0.1-20 mass%. If the amount is less than 0.001% by mass, the effect may be hardly exhibited. If the amount exceeds 40% by mass, the physical properties of the frozen dessert may be adversely affected.

The frozen confectionery of the present invention is not particularly limited as long as it is a confection that is cooled below freezing point, and examples thereof include ice creams and ice confections.
The ice creams mentioned here are stipulated in “Ministerial Ordinance on Component Standards of Milk and Dairy Products” (hereinafter referred to as “Ministerial Ordinance on Milk”) based on the Food Sanitation Law, and are classified into ice cream, ice milk, and lacto ice. . The shape is not particularly limited as long as it conforms to the above-mentioned ministerial ordinance such as milk. Examples of the shape include a solid type filled with a cup, a semi-liquid type such as soft ice cream, a soft cream mix and ice cream. Liquid type such as cream mix.

The method for producing ice cream here is not particularly limited, but generally, after blending each raw material and passing through heating, dissolution and mixing steps, further filtration, homogenization, and sterilization treatment , Cooling (5 ° C. or lower), fragrance addition, aging (aging), freezing, container filling, packaging, curing (−20 ° C. to −40 ° C.) and the like.
What passed through the above-mentioned freezing process may be provided as soft cream as it is. In general, the properties of soft cream are soft and smooth, and most of the compositions satisfy the specifications of ice creams in the ministerial ordinances such as milk.

  However, in the present invention, in addition to milk derived from cattle, goats, sheep, etc., which is a raw material specified by an ordinance of milk, etc., “milk obtained from other animals such as sheep, horses, water buffalo, camels”, human milk Milk derived from different sources such as “milk obtained from plants such as soybean milk” can also be used as a raw material.

  The ice confection mentioned here is defined by “Standards for Food, Additives, etc. (hereinafter referred to as“ Standards ”)” which is a notification from the Ministry of Health and Welfare based on the Food Sanitation Law. Although it is not particularly limited as long as it meets the specifications of ice confections in the above-mentioned standards, many of them are ice candy, sherbet, gelato, sorbet, smoothie, shaved ice, water bun, etc. .

  In the manufacture of frozen confectionery, when air is mixed into the mix by stirring while cooling by freezing, the air content (%) relative to the mix is called overrun. Although the overrun in the frozen dessert of the present invention is not particularly defined, it is usually about 10 to 200%. Considering general consumer preference among them, for example, 40 to 150% for solid ice creams, 30 to 80% for soft ice cream, 20 to 60% for sherbet, and 20 to 40% for gelato Thus, it is preferable to design a product.

  Moreover, 0.0001-10 mass% high sweetness degree sweetener can be contained in the frozen dessert of this invention as needed. The high-intensity sweetener of the present invention has a sweetness of several times to several tens of thousands of times as compared with sugar. For example, saccharin, saccharin Na, aspartame, acesulfame K, sucralose, licorice extract, stevia, Examples include thaumatin, glycyrrhizin and neotame.

  The shape retention in the frozen dessert of the present invention refers to heat shock resistance. Generally, when a temperature change (temperature rise or fall) occurs during storage of frozen desserts, a phenomenon occurs in which ice crystals grow and the texture becomes rough. This phenomenon is called heat shock. In other words, the heat shock resistance is a function that suppresses the growth of ice crystals, that is, a property that is synonymous with an “ice crystal growth prevention function”. However, in exceptional cases, the shape retention when the above-mentioned frozen dessert is soft cream refers to drip resistance.

As long as the effect of the present invention is not hindered, the frozen dessert of the present invention may be appropriately mixed with the following ingredients, food ingredients, food additives, pharmaceuticals, pharmaceutical additives and the like.
The food material referred to here is a material that is generally used as a raw material of food. Except for pharmaceuticals and quasi-drugs specified by the Pharmaceutical Affairs Law and food additives specified by the Food Sanitation Law, All that is provided to is included.
The food additive referred to here is a substance added for the purpose of processing or storing food.

Examples of food additives are those specified by the Ministry of Health, Labor and Welfare's “designated additive list”, “existing additive list item list”, “natural fragrance-based raw material list”, and “food that is generally used for food and drink. Food additives listed in the “List of Items Used as Additives”, those that have been confirmed to be safe by international organizations such as JECFA, and food additives that are approved for use in other countries such as the United States and Europe Products, preservatives, shelf-life improvers, antioxidants, sweeteners, colorants / pigments, emulsifiers, thickening gelling agents, quality improvers, seasonings, acidulants, fortifiers, fragrances, enzymes And so on.
Examples of food materials and food additives include the following.

  Examples of food materials mentioned here include fruits and vegetables and extracts thereof, processed fruits and vegetables (fruit preparations, fruit sauces, jams, etc.), dried fruits (raisins, dried pineapples, etc.), nuts and seeds (Walnuts, peanuts, almonds, macadamia nuts, pecan nuts, cashew nuts, soy beans, sesame seeds, eggplants, sesame seeds, etc.), beans (soy beans, beans, quail beans, green peas, peas beans, red beans, etc.), cacao chocolates (chocolate, Cocoa, cacao mass, chocolate sauce, etc.), syrups (maple syrup, caramel sauce, honey, etc.), teas (matcha, green tea, black tea, oolong tea, etc.), milk, processed milk, soy milk, fruit juice, vegetable juice, eggs ( Liquid egg, whole egg powder, egg yolk powder, egg white powder, meringue, etc.), cocoa powder, sugar and sugar Lucols, meat and fish extracts, proteins, peptides, amino acids, dietary fiber, naturally derived polymers (collagen, hyaluronic acid, natural fiber, etc.), vitamins, bioactive substances (coenzyme Q10, α-lipoic acid, β -Glucan, ceramide, etc.), starches, dextrin, fats and oils (salad oil, sesame oil, lard, rapeseed oil, shortening, etc.), alcohols, salts (minerals such as salt, Ca, etc.), seasonings (soy sauce, miso, vinegar) , Mirin, sugar, mayonnaise, dressing, sauce, soy sauce, sauces, etc.), spices (cinnamon, pepper, wasabi, chili, etc.), alcoholic beverages (brandy, whiskey, vodka, rum, etc.).

Examples of preservatives and shelf-life improvers include, for example, hydrogen peroxide, sorbic acid and sorbic acid K, dehydroacetic acid Na, p-hydroxybenzoates, benzoic acid and sodium benzoate, propionic acid and salts thereof, hypochlorous acid, and the like. Na chlorate, acetic acid, sodium acetate, glycine, ethyl alcohol, polylysine and its preparation, protamine and its preparation, lysozyme and its preparation, pectin degradation product, alanine, thiamine lauryl sulfate, yuccaform extract, chitosan and its preparation, And propylene glycol.
Examples of the antioxidant include butylhydroxyanisole, butylhydroxytoluene, L-ascorbic acid and sodium ascorbate, erythorbic acid and sodium erythorbate, mixed cophenol and the like.

  Examples of the sweetener include the above-mentioned high-intensity sweetener, monosaccharide (allose, talose, growth, glucose, altrose, mannose, galactose, idose, fructose, ribose, lyxose, xylose, arabinose, apiose, erythrose, threose Glyceraldehyde, cedoheptulose, coliose, psicose, sorbose, tagatose, ribulose, xylulose, erythrulose, dihydroxyacetone, etc., disaccharides and oligosaccharides (sucrose, trehalose, cordobiose, nigerose, maltose, isomaltose, isotrehalose, sophorose, Laminaribiose, gentiobiose, lactose, palatinose, trehalose, fructooligosaccharide, palatinose oligosaccharide, glycosyl sucrose , Lactosucrose, theandelose, galactosyl lactose, lactulose, α-linked galactooligosaccharide, maltooligosaccharide, isomalto-oligosaccharide, panose, nigerooligosaccharide, dextrin, cyclodextrin, branched cyclodextrin, gentio-oligosaccharide, xylooligosaccharide, chitin oligosaccharide, chitosan Oligosaccharide, soybean oligosaccharide, raffinose, beet oligo, etc.), sugar alcohols (glycerol, erythritol, xylitol, ribitol, arabitol, galactitol, sorbitol, mannitol, reduced palatinose, malotriitol, isomaltoritol, maltotetri Toll, isomaltotetritol, etc.), starch syrup, reduced starch syrup, sugar-containing syrup, liquid sugar, molasses, honey, etc. The shape (solid, liquid, granule, etc.) is not particularly limited.

As coloring agents, β-carotene pigment, extracted carotene pigment, vitamin B2, copper chlorophyll and copper chlorophyll Na, anato, red cabbage, red radish, squid misty, plant charcoal powder, turmeric, elderberry, cacao, carob, chlorophyll, gardenia Yellow, gardenia blue, gardenia red, grapeskin, cochineal, goryan, perilla, shea nut, spirulina, tamarind, onion, tomato, paprika, beet red, grape juice, benichouji, safflower yellow, safflower red, marigold, purple potato, purple Examples include corn, rack and caramel.
Examples of the dye include Red No. 2, Red No. 3, Red No. 40, Red No. 102, Red No. 105, Red No. 106, Yellow No. 4, Yellow No. 5, Blue No. 1, Blue No. 2, Red No. 3 Lake. Red No. 40 rake, Yellow No. 4 rake, Yellow No. 5 rake, Blue No. 1 rake, Blue No. 2 rake and the like.

  Examples of the emulsifier include glycerin fatty acid ester, sorbitan fatty acid ester, PG ester, sucrose fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, lecithin (lecithin, enzymatic degradation) Lecithin, enzyme-treated lecithin, etc.) and plant sterols. Among them, it is preferable to select glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, and lecithin as the emulsifier for frozen dessert.

  Examples of the thickening gelling agent include alginic acid and salts thereof (for example, sodium alginate), propylene glycol alginate, carboxymethylcellulose calcium (hereinafter referred to as CMC-Ca), sodium carboxymethylcellulose (hereinafter referred to as CMC-Na). Say), hydroxypropyl methylcellulose, sodium starch glycolate, sodium starch phosphate ester, methylcellulose, sodium polyacrylate, almond gum, gum arabic, xanthan gum, arabinogalactan, elemi resin, karaya gum, gaddy gum, dammar resin, tragacanth gum, peach Resin, ama seed gum, cassia gum, guar gum, guar gum degradation products, locust bean gum, tara gum, psyllium seed gum, mackerel Guido seed gum, sesbania gum, tamarind seed gum, gellan gum, triacanthos gum, carrageenan, fukuronori extract, farcellulan, aloe vera extract, okra extract, yellow aloe extract, trooaoi, pectin, aeromonas gum, aureobasidium , Azotobacter vinelandie gum, Welan gum, Erwinia mitsuensis gum, Enterobacter shimanas gum, Enterobacter gum, curdlan, gellan gum, sclerogum, dextran, natto fungus gum, pullulan, soybean polysaccharide, water-soluble hemicellulose, carrageenan, macrohomopsis gum , Lamb gum, levan, yeast cell wall, microfibrous cellulose and its preparation, bacterial cellulose and its preparation, crystalline cellulose and its Agents, powdered cellulose and its preparations, chitin, chitosan, glucosamine, oligoglucosamine, glucomannan, konjac flour, agar, dextrin, branched dextrin, indigestible dextrin, PGA, porphyran, farcellulan, fucoidan, gelatin, etc. . Among them, as a thickening gelling agent for frozen desserts, Na alginate, CMC-Na, xanthan gum, guar gum, locust bean gum, tara gum, gellan gum, carrageenan, microfibrous cellulose and its preparation, bacterial cellulose and its preparation, crystalline cellulose and The formulation is preferably selected.

As quality improvers, stearoyl lactate Ca, phytic acid, propylene glycol, phosphate phosphate, Na phosphate, Na pyrophosphate, polyphosphate Na, meta-hexaphosphate Na, phosphate K, ammonium phosphate, phosphoric acid, baked Examples include alum, raw alum, whey protein, casein, caseinate, plasma powder, powdered soy protein, powdered wheat protein, pasty wheat protein, EDTA salts and the like.
Examples of the seasoning include sodium glutamate, nucleic acid seasoning, amino acid seasoning, extract seasoning, yeast extract, glycine, and alanine.

Examples of the acidulant include citric acid and salts thereof, lactic acid, malic acid, tartaric acid, succinic acid, fumaric acid, adipic acid, gluconic acid solution, glucono delta lactone and the like.
Examples of the fortifier include vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, nicotinic acid and nicotinamide, folic acid, patenoic acid Ca, gluconic acid Ca, and lactate Ca , Natural Ca, milk Ca and the like.

Examples of the fragrance include fruit flavors such as peach flavor, orange flavor and lemon flavor, aroma flavors, sugar flavors such as maltol and furaneol, flavor enhancers such as sotron, polyphenols such as flavonoids and cacao mass, and precursors. Examples include flavors, meat flavors, coffee flavors, milk flavors, menthols, and decalactones.
Examples of the enzyme include α-amylase, β-amylase, glucoamylase, pullulanase, glucose isomerase, protease, rennet, pancreatin, and papain.

The term “medicine” as used herein refers to a drug prescribed by the Pharmaceutical Affairs Law. That is, it corresponds to the following (1) to (3), and many of medicinal medicinal ingredients are included in this.
(1) Items stored in the Japanese Pharmacopoeia (2) Items intended to be used for diagnosis, treatment or prevention of human or animal diseases, machinery, dental materials, medical supplies Non-sanitary products (hereinafter referred to as “machinery equipment”) (excluding quasi-drugs)
(3) Products that are intended to affect the structure or function of the human or animal body, and are not machinery or equipment (excluding quasi-drugs and cosmetics).

  Pharmaceutical additives mentioned here are substances other than active ingredients contained in pharmaceutical preparations that do not fall under the Pharmaceutical Affairs Law or quasi-drugs. It is a general term for substances added to pharmaceuticals and quasi-drugs for the purpose of “improving usefulness” and “increasing usability”. Depending on the application, excipients, disintegrants, binders, fluidizers, flavoring agents, fragrances, colorants, sweeteners, solvents, fats and oils, thickeners, surfactants, gelling agents, stabilizers, preservatives, It is classified into buffer, suspending agent, thickener and the like. Representative pharmaceutical additives are listed in “Pharmaceutical Additives Encyclopedia” (Pharmaceutical Daily Inc.), “Pharmaceutical Additives Handbook” (Pharmaceutical Daily Inc.), and the like.

Next, the present invention will be described in more detail with reference to examples. The evaluation of various physical properties of the substance according to the present invention was based on the following method.
<Sugar composition>
The sugar composition analysis was performed under the following conditions.
Apparatus: High-performance liquid chromatograph “LC-20A type” (manufactured by Shimadzu Corporation)
Detector: Differential refractive index detector (RI detector)
Column: “Asahipak NH2P-50” (manufactured by Showa Denko KK)
Column temperature: 40 ° C
Mobile phase: acetonitrile / water = 75/25 (volume ratio)
Flow rate: 1 mL / min

<Energy value>
The energy value per 100 g of frozen dessert (however, excluding food additives) was determined from the sum of the energy values of the raw materials shown below.
Here, syrup (3.2 kcal / g), skim milk powder (3.6 kcal / g), coconut oil (9 kcal / g), sweetened skim condensed milk (2.8 kcal / g), powdered rice cake (3.9 kcal / g) Unsalted butter (7.5 kcal / g), sucrose (4 kcal / g), cellooligosaccharide (2 kcal / g), fructooligosaccharide (2 kcal / g, but in the case of kestose).

<Frozen confectionery heat shock resistance test / texture evaluation (roughness)>
Store the manufactured frozen dessert in a cup for 24 hours at -25 ° C, and further store for 10 minutes at 5 ° C, with 5 sets repeated as samples, 10 healthy men and women each (total 20 The texture was evaluated according to name, and the roughness of ice crystals was evaluated.
Evaluation was made with a score of “5 points / person” and scored according to the following criteria.
5 points: significantly better than the standard (significantly less rough than the standard)
4 points: better than standard (less rough than standard)
3 points: equivalent to the standard 2 points: inferior to the standard (feels rougher than the standard)
1 point: Remarkably inferior to the standard (feels rougher than the standard)
The obtained total value was evaluated according to the following criteria.
A: Significantly better than the standard (75 points ≦ total value)
○: better than the standard (65 points ≦ total value <75 points)
-: Same as standard (55 points ≤ total value <65 points)
×: Inferior to the standard (total value <55 points)

<Drip resistance test of soft ice cream>
Under an atmosphere of 25 ° C., the time (drip time) required for the first melted drip to flow down to the side of the cone from the soft cream molded on the cone was measured to evaluate the drip resistance. When the drip time was longer than the standard, it was judged that the drip resistance was improved.

EXAMPLES Hereinafter, although an Example and a comparative example are shown and this invention is demonstrated concretely, this invention is not limited to these at all.
The raw materials used in the examples are shown in the following (1) to (9).

(1) Production of cellooligosaccharide: Trichoderma reesei, GL-1 strain (Incorporated Administrative Agency, National Institute of Advanced Industrial Science and Technology, Patent Biodeposition Center, receipt number FERM BP-10323) is inoculated on a normal agar medium and cultured at 37 ° C. for 7 days Thereafter, 1 platinum spore was removed from the surface of the medium, 1 g of polypeptone, 0.5 g of yeast extract, 2 g of potassium phosphate, 1.5 g of ammonium sulfate, 0.3 g of magnesium sulfate, 0.3 g of calcium chloride, 1 mL of trace element (boric acid) Purification of 6 mg, ammonium molybdate tetrahydrate 26 mg, iron (3) hexahydrate 100 mg, copper sulfate pentahydrate 40 mg, manganese sulfate tetrahydrate 8 mg, zinc sulfate heptahydrate 200 mg in a total volume of 100 mL Water dissolved), adecanol 1mL, crystalline cellulose (Asahi Kasei Chemicals Co., Ltd.) Was inoculated into Company Ltd. "Ceolus PH-101") medium were suspended and dissolved in 10g of purified water total amount 1L, for 5 days under aeration-agitation culture at 28 ° C..
During the culture, the pH of the medium was adjusted to 2.8 to 4.7 using an aqueous sodium hydroxide solution. The cultured liquid is centrifuged, the supernatant is sterilized with a microfiltration membrane having an opening of 0.46 μm, and the filtrate is ultrafiltered with a molecular weight cut off of 13,000 (“Microza Pencil Type Module” manufactured by Asahi Kasei Chemicals Corporation). ACP-0013 ") was used to obtain a crude enzyme by concentration 10 times by volume.

Next, use a commercially available softwood-derived dissolving pulp, and hydrolyze it with a hydrochloric acid concentration of 0.4% aqueous hydrochloric acid at 120 ° C. for 1 hour to wash the acid-insoluble residue and filter to obtain a wet cake. It was. Using this wet cake as an aqueous dispersion with a concentration of 10% cellulose, using an ultra-high performance disperser / wet pulverizer (Ashizawa Co., Ltd., “Pearl Mill RL”, φ1 mm zirconia bead filling rate 80%) A grinding treatment was performed to obtain a cellulose fine particle dispersion.
The ground cellulose was suspended and dissolved in a 50 mM acetic acid-sodium acetate buffer solution (pH 4.5) so that the protein concentration was 2% by mass and the protein concentration was 0.25%, and the total volume was 1000 mL. .

The glass flask was placed in a 55 ° C. water bath and reacted for 4 hours while stirring the interior. After completion of the reaction, 300 μL of the reaction solution was dispensed in a suspended state, the enzyme and undegraded cellulose were removed using an ultrafiltration module (fractional molecular weight 10,000), and then the sugar concentration was analyzed by high performance liquid chromatography. . The sugar concentration of the reaction solution was 0.3% by mass of glucose and 1.5% by mass of cellobiose.
The reaction solution is filtered through an ultrafiltration membrane having a molecular weight cut off of 13,000 (“Asahi Kasei Chemicals Co., Ltd.,“ Micro-the Pencil type module ACP-0013 ”), and the resulting filtrate is deionized with a cation / anion exchange resin Treatment and distillation under reduced pressure at 70 ° C. gave an aqueous solution with a 20-fold sugar concentration.

  100 mL of the cellooligosaccharide aqueous solution obtained above was introduced into a 200 mL glass flask, cooled to 70 ° C. to 5 ° C. at a rate of 10 ° C. per hour while stirring, and then ethanol was added to water for crystallization. The cellooligosaccharide crystallized in the aqueous solution was filtered under reduced pressure, dried, pulverized, and sieved to obtain cellooligosaccharide powder. The sugar composition of the obtained cellooligosaccharide powder was 0.9 mass% glucose, 98.2 mass% cellobiose, 0.4 mass% cellotriose, and 0.2 mass% cellotetraose.

(2) Sucrose (Mitsui Sugar Co., Ltd.)
(3) Sucralose (manufactured by San-Eigen FFI)
(4) Aspartame (Ajinomoto Co., Inc.)
(5) Fructooligosaccharide (Meiji Food Materia Co., Ltd., Kestose, “Mayoligo CR”)
(6) Glycerin fatty acid ester (manufactured by Riken Vitamin Co., Ltd., food additive, “Emulsy SNP”)
(7) CMC-Na (Daiichi Kogyo Seiyaku Co., Ltd., food additive)
(8) Crystalline cellulose preparation (manufactured by Asahi Kasei Chemicals Co., Ltd., food additive, “Theorus RC-N81”)
(9) κ-Carrageenan (San-Eigen FFI Co., Ltd., food additive)

[Example 1]
In accordance with the composition shown in Table 1, glycerin fatty acid ester, CMC-Na, sucrose, cellooligosaccharide was added to water at 85 ° C., and a rotary homogenizer (manufactured by Primix Co., Ltd., “TK homomixer”) was used. Dissolve by stirring at 6000 rpm for 10 minutes. The solution is adjusted to 40 ° C., syrup and nonfat dry milk are added, and stirring is further continued for 5 minutes.
After heating this solution to 80 ° C., coconut oil is added and stirred for 10 minutes while stirring at 7000 rpm.

The above solution was further homogenized at a pressure of 15 MPa using a high-pressure homogenizer (APV Gaulin, “15MR-8TA”), then aged at 5 ° C. for 18 hours, and further freezing and curing at −25 ° C. To produce Lact Ice A. The energy value was 132.6 kcal / 100 g, which was lower in calories than Comparative Example 1.
As shown in Table 2, the heat shock resistance, which is an index of shape retention, was significantly improved with respect to the reference of Comparative Example 1.

[Example 2]
In accordance with the formulation in Table 1, sucralose was added in addition to the cellooligosaccharides of the examples, and lacto ice B was produced and evaluated in the same manner as in Example 1. The energy value was 136.6 kcal / 100 g, which was lower in calories than Comparative Example 1.
As shown in Table 2, the heat shock resistance, which is an index of shape retention, was improved with respect to the standard of Comparative Example 1.

[Example 3]
According to the composition of Table 3, CMC-Na, crystalline cellulose preparation, κ-carrageenan, sucrose, cellooligosaccharide was added to water at 80 ° C., and the mixture was stirred at 7000 rpm for 5 minutes using the rotary homogenizer of Example 1. did. Furthermore, glycerin fatty acid ester and skim milk powder were added and stirring was continued for 5 minutes. Next, sweetened defatted condensed milk, dissolved salt-free butter and coconut oil were added to this solution, mixed and filtered.
The above solution was homogenized once at 15 MPa and once more at 10 MPa using the high-pressure homogenizer of Example 1, and then 5 hours at 140 ° C. with a UHT sterilizer (manufactured by Nisaka Manufacturing Co., Ltd.). What was sterilized for 2 seconds and cooled to 10 ° C. was used as a soft cream mix.

Soft ice cream C was prepared by charging the above-mentioned soft ice cream mix into a soft ice cream server (manufactured by Nissei Co., Ltd.) and molding it on a cone. The energy value was 148.7 kcal / 100 g, which was lower in calories than Comparative Example 3 as a reference.
Moreover, as shown in Table 4, the drip resistance, which is an index of shape retention, was remarkably improved with respect to the reference of Comparative Example 3.

[Example 4]
According to the composition of Table 3, soft cream D was produced and evaluated in the same manner as in Example 3 by adding aspartame in addition to the cellooligosaccharide of Example 3. The energy value was 152.7 kcal / 100 g, which was lower in calories than Comparative Example 3 as a reference.
Further, as shown in Table 4, the drip resistance, which is an index of shape retention, was improved with respect to the standard of Comparative Example 3.

[Comparative Example 1]
According to the formulation in Table 1, lacto ice X was produced and evaluated in the same manner as in Example 1. The energy value was 146.6 kcal / 100 g.

[Comparative Example 2]
According to the formulation of Table 1, lacto-ice Y was produced and evaluated in the same manner as in Example 1 using fructooligosaccharide instead of cellooligosaccharide. The energy value was 132.6 kcal / 100 g, which was the same as in Example 1.
However, as shown in Table 2, compared with the reference of Comparative Example 1, no improvement in heat shock resistance was observed.

[Comparative Example 3]
Soft cream Z was produced and evaluated in the same manner as in Example 3 according to the formulation in Table 3. The energy value was 160.7 kcal / 100 g, which was higher in calories than Examples 3 and 4.
Moreover, as shown in Table 4, the heat shock resistance, which is an index of shape retention, was inferior to those of Examples 3 and 4.

  The present invention makes it possible to provide a frozen dessert containing cellooligosaccharides and having low calories and excellent shape retention.

Claims (3)

Ice creams containing 0.1-20 % by mass of cellooligosaccharide having a cellobiose content of 90% by mass or more . The ice cream according to claim 1, further comprising 0.0001 to 10% by mass of a high-intensity sweetener. The ice cream according to claim 1 or 2 , which is a soft cream .