JP4937955B2 - Soft ice cream mix - Google Patents

Description

  The present invention relates to a soft cream mix having a charring resistance without losing quality even when continuous operation and heat sterilization are performed for a long time without using emulsifiers, stabilizers and raw materials for egg components.

  Soft cream is sold as a special soft cream using a special preparation device called a soft cream freezer (also called a freezer). To serve.

  Since soft ice cream is sold in the form of a unique soft cream, technical elements different from hard ice cream are required. The basic manufacturing difference between soft ice cream and hard ice cream is in the freezing process. In the case of soft ice cream, freezing and thawing are repeated for a long time in order to maintain a unique soft cream shape so that it does not become a completely frozen solid.

  As described above, in the soft ice cream providing scene, freezing and thawing are repeated in the freezer for the mix, and this is normally performed as a long continuous operation of at least 8 hours (business hours).

  Furthermore, in order to make the mix more sanitary, heat sterilization (hereinafter sometimes referred to as “heat killing”) is usually performed in the freezer during carry-over at night.

  However, continuous operation in which freezing and thawing are repeated may result in deterioration of the quality of the mix (emulsification becomes unstable, flavor and texture become poor, and shape retention is reduced). Also, heat killing (heat sterilization) may cause deterioration of the quality of the mix (the emulsified state becomes unstable, the flavor and texture become poor. Further, the shape retention property is lowered).

  Among such quality deterioration of the mix, a particularly problematic problem is a fat aggregation phenomenon called cherning. If the fat globules that have been emulsified and dispersed excessively (churning), the flavor and texture will be poor, and the shape retention will be further reduced. Thus, this churning, which is not a problem with hard ice creams that are provided frozen and solidified, is a major problem with soft ice creams.

  In order to reduce such deterioration of quality, particularly to prevent churning (improve churn resistance), an emulsifier and a stabilizer are mixed and used as a food additive in the mix.

  For example, Patent Document 1 (Japanese Patent Laid-Open No. 5-276874) discloses a soft cream mix containing palm olein hardened oil 50: palm olein oil 50, powdered starch syrup, carotene pigment, and stabilizer (CMC). It is disclosed that the charring resistance is improved by adding 0.5% or more of an HLB sugar ester (HLB 6 or more).

However, due to recent health consciousness, an increasing number of consumers do not like food additives such as emulsifiers and stabilizers, and soft creams that do not use emulsifiers and stabilizers have been desired from the market.
JP-A-5-276874

  Therefore, the object of the present invention is to improve soft cream mix, especially churn resistance, without containing emulsifiers and stabilizers, and without quality deterioration even after prolonged operation and heat killing in a freezer. Is to provide a soft ice cream mix.

  As a result of diligent research on the soft cream mix, the present inventors have found that the above-described object can be achieved by using non-fat concentrated milk as a milk (protein) raw material and fresh cream as a fat raw material, thereby completing the present invention. . In other words, by using non-fat concentrated milk as milk (protein) raw material and fresh cream as fat raw material, long-term continuous operation and thermal killing in a freezer are performed without using emulsifiers, stabilizers and egg ingredient raw materials. However, it is possible to obtain a soft cream mix with extremely slight quality deterioration, in particular, improved churn resistance.

Therefore, the present invention includes the following [1] to [3].
[1]
A soft cream mix having churn resistance, including skim concentrated milk, cream, and sugar, characterized by not containing any of an emulsifier, a stabilizer, and an egg ingredient.
[2]
The soft cream mix according to [1], wherein the mixing ratio (mass ratio) of protein and fat in the soft cream mix is 1.6 or less for fat / protein.
[3]
The soft cream mix according to [1] or [2], wherein a mixing ratio (mass ratio) of protein and fat in the soft cream mix is 1.0 to 1.6 for fat / protein.

  Furthermore, this invention exists also in the method of manufacturing a soft cream using the said soft cream mix.

  According to the present invention, it is possible to obtain a soft cream mix containing no emulsifier and a stabilizer, which does not deteriorate in quality even when subjected to continuous operation and heat killing in a freezer for a long time. In particular, a soft cream mix with improved churn resistance can be obtained.

  According to the present invention, since it is possible to provide a soft cream that does not contain an emulsifier and a stabilizer, it is possible to meet the tastes of consumers who do not like such food additives.

  According to the present invention, even after long-term continuous operation in a freezer and thermal killing, the quality is not deteriorated, the churning is reduced, the flavor and texture are good, and the shape retention is not deteriorated. Cream can be provided. Therefore, the soft cream provided by the present invention can be sufficiently heat-killed even if it does not contain an emulsifier and a stabilizer, thereby ensuring a sanitary condition.

  Moreover, according to this invention, it is not necessary to use the egg component (egg yolk) often used as an emulsifier. For this reason, the soft cream provided by the present invention can be safely eaten even if it is egg allergy or the like.

  Hereinafter, the present invention will be described in detail with reference to specific embodiments. The present invention is not limited to the following specific embodiments.

  The soft cream mix according to the present invention is a soft cream mix containing nonfat concentrated milk, cream, and sugars, characterized by not containing any of an emulsifier, a stabilizer, and an egg component.

  By making such a soft cream mix, the quality is not deteriorated even after long-term continuous operation and heat killing in a freezer, churning is reduced, flavor and texture are good, shape retention There will be no decrease in the above.

  In a preferred embodiment, each component is added so that the mixing ratio (mass ratio) of protein and fat in the soft cream mix is 1.6 or less, preferably 1.0 to 1.6 for fat / protein. Used in combination.

  In a preferred embodiment, the mixing ratio (mass ratio) of protein and fat in the soft cream mix can be 1.3 to 1.6 for fat / protein.

  The emulsifier that is not blended is an emulsifier that is a so-called additive described in, for example, “Food Additives Directory (2004 edition), June 1, 2004, Food Chemical Newspaper Co., Ltd.”, and glycerin fatty acid ester Sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, and lecithin.

The unblended stabilizer is, for example, a so-called additive stabilizer described in “Food Additives Directory (2004 edition), June 1, 2004, Food Chemical Newspaper Co., Ltd.” and guar gum , Locust bin gum, carrageenan, pectin, soy polysaccharide, xanthan gum, gellan gum, gum arabic, glucomannan, alginic acid, psyllium seed gum, methylcellulose, crystalline cellulose, tamarind gum, pullulan, curdlan, sodium polyacrylate .

  Examples of egg components that are not blended include egg yolk used as an emulsifier in soft cream mixes.

  The nonfat concentrated milk can be used without particular limitation as long as it can be generally used for soft cream mix.

  The cream is not particularly limited as long as it is generally usable for soft cream mixes. Preferably, a milk-derived cream is used.

  Any sugar can be used without particular limitation as long as it is generally usable for soft cream mixes.

  In the soft cream mix of the present invention, components other than emulsifiers, stabilizers, and egg components, which can be generally used for soft cream mixes, can be added and used. Examples of such components include coloring agents and flavoring agents.

  The soft cream mix of the present invention is a composition containing skim concentrated milk, cream and sugar without adding any emulsifier, stabilizer, and egg component, and water or the like is added as desired to make the soft cream mix. It can manufacture with the usual manufacturing method.

  The soft cream mix of the present invention can be suitably used for shakes produced and provided under conditions similar to soft cream because of the excellent effects brought about by this composition. That is, this invention exists also in the mix for shakes provided with the said composition.

  Hereinafter, the present invention will be described in detail with reference to examples. The present invention is not limited to the following examples.

[1. Charing resistance evaluation test]
1) Preparation of sample Soft mix samples were prepared by changing the amounts of skim concentrated milk, raw milk, cream and granulated sugar as shown in Table 1 below. The value of milk fat / protein (mass ratio) was calculated by multiplying the content ratio of milk fat and protein in each raw material by the mass ratio of each raw material.

  The soft mix sample was prepared by dissolving the above raw materials in hot water at 60 ° C and heating to 90 ° C. After reaching 90 ° C., the mixture was kept for 15 seconds and homogenized. After homogenization, it was quickly cooled to 30 ° C. or lower.

2) Test method The prepared soft mix sample was put into a soft cream freezer (SSF-M402PK) manufactured by Sanyo Co., Ltd., and sampled 5 hours after the start of freezing to evaluate churn resistance.
The sediment was passed through a milk segment disc (diameter 33 mm, product number 1026-B) manufactured by ADVANTEC, and solid residue was confirmed.
For the sediment, 4 g of the mix was taken and made up to 40 g with ion-exchanged water (diluted 10 times), 30 g of which was used.
Sediment evaluation and determination are performed by visually observing the degree of solid residue remaining on the sediment disk and evaluated in five stages. Evaluation stages 1 to 3 are evaluated as “x” (impossible: solid residue is clearly seen). The evaluation stage 4 was judged as “Δ” (possible: solid residue was not a problem), and the evaluation stage 5 was judged as “◯” (good: no solid residue was found). This evaluation and determination are shown in the following Table 2 in correspondence with the sediment photograph.

3) Test results The results of the charring resistance evaluation test are shown in Table 3 below.

[2. Flavor test]
1) Preparation of sample A soft mix sample having the composition shown in Table 4 below was prepared. In Table 3, a mixture of carrageenan, sodium alginate and CMC (carboxymethylcellulose) is used as a stabilizer, a mixture of sorbitan fatty acid ester and propylene glycol fatty acid ester is used as emulsifier 1, and emulsifier 2 is used as emulsifier 2. Glycerin fatty acid ester was used.

In these samples, the mass ratio of SNF (non-fat milk solid content) and MF (milk fat content) and the mass ratio of milk fat / protein were as follows.
-SNF in soft mix sample: 10.5%, MF: 5.5%
・ Milk fat / protein (mass ratio) = 1.46

The soft mix sample was prepared by dissolving the above raw materials in hot water at 60 ° C. and heating to 120 ° C. After reaching 120 ° C., the mixture was sterilized by holding for 15 seconds and homogenized at a homogeneous pressure of 15-5 MPa. After homogenization, it was quickly cooled to 30 ° C. or lower.
The prepared soft mix sample was put into a soft cream freezer (SSF-M402PK) manufactured by Sanyo Corporation, and the soft cream obtained by freezing was used as a sample.

2) Sensory evaluation method Blind comparative evaluation was performed on soft creams with and without emulsifiers and stabilizers by 47 panelists for sensory evaluation.

3) Test results The sensory evaluation results of the flavor test are shown in Table 5 below.

  The emulsifier and stabilizer-free product (test sample) is better than the emulsifier and stabilizer-use product (control sample) in terms of evaluation of the speed of mouth melting, good sharpness, and good aftertaste. The majority of answers. In the test samples according to the present invention, the melting speed of the mouth was 2.8 times, the sharpness was 5.3 times better, and the aftertaste was 1.5 times higher than the control sample. A difference (p <0.05) was observed. In addition, the soft cream according to the present invention tended to be preferred as it had a clean flavor.

According to the present invention, without containing an emulsifier and a stabilizer, there is no deterioration in quality even after long-term continuous operation and thermal killing in a freezer, in particular, a soft cream mix with improved churn resistance. The present invention is an industrially useful invention.

FIG. 1 is a graph showing a result of a flavor test.

Claims (3)

Without blending any of the emulsifier, stabilizer, and egg component, skim-concentrated milk, cream, saccharides, protein / fat mixing ratio (mass ratio) is 1.3 to 1.53 for fat / protein. The method of manufacturing the soft-serve ice cream mix which has mix-in so that it may contain, and has charring resistance. A mixture ratio (mass ratio) of protein and fat, which is prepared by the method according to claim 1 and contains nonfat concentrated milk, cream, and saccharides, in which none of the emulsifier, the stabilizer, and the egg component is blended, is fat / Soft cream mix with a protein of 1.3 to 1.53 . A method for producing a soft serve ice cream by using the soft cream mix by producing a soft serve mix having resistance to charring by the production method according to claim 1.