JP5603088B2 - Method for producing foamed frozen ingredients - Google Patents

Description

  The present invention relates to a foamed food material and a method for producing the same, and more particularly to an improvement in a method for producing a foamed food material for foaming creamy food.

  Creams such as fresh cream, ice cream, and soft cream can be molded into various shapes while maintaining appropriate softness by mixing air and foaming. For this reason, the foamed cream is widely used for decorating foods such as desserts.

  Such a foamed cream needs to be stored at a low temperature because if it is left at room temperature for a long time, the foamed state cannot be maintained and the shape will be lost. On the other hand, for example, in Patent Document 1, gelatin, konjac flour, sugar and starch are added to fresh cream to improve the shape retention of the cream and maintain the shape of the cream after foaming at room temperature for a long time. It is described to do.

  Patent Document 2 describes that the shape of the cream after foaming is maintained at room temperature for a long time by adding pectin. Furthermore, Patent Document 2 also describes that the addition of pectin suppresses the separation of water from the cream after foaming, that is, so-called water separation during freezing and thawing.

JP-A-2005-278482 JP 2003-180280 A

  In the creams described in Patent Documents 1 and 2, the shape of the cream after foaming can be maintained for a long time at room temperature. However, since the content of pectin and gelatin increases, There was a problem that the taste was impaired.

  This invention is made | formed in view of said situation, and it aims at providing the foamed foodstuff which can maintain the shape after foaming for a long time at room temperature. It is another object of the present invention to provide a foamed food product having a good mouthfeel and taste. Moreover, it aims at providing the foamed foodstuff which can suppress the water separation at the time of freezing and defrosting. Furthermore, an object of this invention is to provide the manufacturing method of the foamed foodstuff which can maintain the shape after foaming for a long time at room temperature.

  As a result of intensive investigations in view of the above circumstances, the present inventor has the effect of maintaining the shape at room temperature for a long time in the food foamed with a mixture of creamy food and processed fruit products. The present invention was completed.

In the method for producing a foamed frozen food according to the first aspect of the present invention, concentrated fruit juice having a solid content of 40% or more is added to a creamy food so that the volume ratio is 1% or more and less than 10%. A foaming step, a molding step for molding the foamed mixture, and a freezing step for freezing the molded mixture.

Pectin, oligosaccharide and citric acid contained in the concentrated fruit juice each have a function of maintaining the shape of the cream after foaming for a long time. Therefore, by adding fruit juice concentrate, without impairing the merit of Doke mouth, it is possible to suppress the syneresis during cold thawing. Therefore, it is possible to produce a foamed frozen food that can be stored for a long time without deteriorating the taste. Moreover, a creamy food can be easily foamed in a short time. Moreover, since the concentrated fruit juice is added, the taste is also good. Furthermore, the amount of water added simultaneously with pectin, oligosaccharides and citric acid can be suppressed by removing the moisture of the fruit and using a concentrated fruit juice having a solid content of 40% or more, and maintaining the shape for a long time and A good effect can be obtained for any water separation suppression. In addition, by adding concentrated fruit juice, the processed fruit product has a uniform concentration in the foamed food, so that there is no unevenness in the effect of maintaining the shape for a long time and suppressing water separation, and obtaining a particularly good effect Can do.

The foamed frozen food manufacturing method according to the second aspect of the present invention is configured to add 4% or more of the concentrated fruit juice in a volume ratio in the foaming step in addition to the above structure.

The foamed frozen food manufacturing method according to the third aspect of the present invention is configured to add strawberry concentrated fruit juice in the foaming step in addition to the above structure.

In addition to the above-described structure, the method for producing a foamed frozen food according to the fourth aspect of the present invention is such that the concentrated fruit juice is obtained by removing insoluble components after boiling the fruit .

  With such a configuration, most of the polyphenol contained in the fruit is dissolved in the fruit juice by boiling the fruit, and the concentration of polyphenol in the foamed food material can be increased. Polyphenol has properties as a surfactant and stabilizes the foaming state of the cream. For this reason, by increasing the polyphenol concentration in the foamed food material, it is possible to obtain a better effect both in maintaining the shape of the foamed food material and suppressing water separation.

  The foamed food of the present invention can maintain the foamed shape at room temperature for a long time by the action of pectin, oligosaccharide, citric acid and the like contained in the processed fruit product. Furthermore, the mouthfeel and taste can be made favorable. In addition, when cold thawing after foaming, water separation can be suppressed by the action of pectin and oligosaccharides contained in the processed fruit product.

It is the photograph which showed an example of the decoration of the cake using the strawberry cream by the Example of this invention. It is the figure which evaluated the relationship between the amount of the amount of strawberry concentrated fruit juice, the shape maintenance at the room temperature of strawberry cream, and the effect of water separation suppression at the time of cold thawing. It is the figure which evaluated the relationship between the quantity of the amount of strawberry concentrated fruit juice, the shape maintenance at the room temperature of strawberry cream, the effect of water separation suppression at the time of cold thawing, and the taste of strawberry cream.

  The creamy food of the present invention is an oil-in-water emulsion that can be foamed, and specifically includes fresh cream, ice cream before foaming, soft cream and the like. The fresh cream is not limited to those having a milk fat content of 18% or more. For example, the cream may be one obtained by adding a stabilizer or an emulsifier to the milk fat, or a skim milk powder, an emulsifier, or a stabilizer for the vegetable fat. And a synthetic cream to which water or the like is added. Moreover, an ice cream is an ice confectionery manufactured by foaming including milk solid content, and is not limited to a milk solid content 15% or more.

  The cream of the present embodiment is a general term for creamy foods and mixtures of creamy foods and processed fruit products. The cream includes those before foaming and those after foaming, for example, ice cream produced by adding a processed fruit product to foam, and intermediate products thereof.

  Hereinafter, the foamed food material of the present invention and the manufacturing method thereof will be described. The foamed food material of the present invention is obtained by adding a processed fruit product to a creamy food product to cause foaming. By adding a fruit processed product to the creamy food, the shape retention of the cream after foaming can be improved and the shape of the cream can be maintained at room temperature for a long time. Moreover, conventionally, when the cream after foaming is frozen and thawed, a phenomenon called water separation occurs in which the moisture and fats and oils of the cream are separated, and there is a problem that the foaming state of the cream cannot be maintained. In particular, when the cream-like food is a fresh cream, the cream after foaming is separated when it is frozen, so that there is a problem that the cream after foaming cannot be stored for a long time. On the other hand, in this invention, the water separation at the time of freezing and thawing | decompression can be suppressed by adding a fruit processed product to a creamy food, and making it foam. Moreover, the taste before freezing can be maintained after thawing by suppressing water separation. In particular, when the cream-like food is fresh cream, the cream after foaming can be stored frozen without water separation, which is very convenient.

<Processed fruit products>
The fruit processed product of the present invention is a food obtained by subjecting a fruit to processing such as heating and crushing, and includes, for example, concentrated fruit juice, puree and paste. The fruit used in this processed fruit product is preferably a fruit containing a large amount of pectin and citric acid. For example, strawberry, orange, apple, peach, grape, blueberry, lemon, melon, banana and mango are suitable. Moreover, the combination of 2 or more types of fruits may be sufficient. In particular, it has been confirmed that a processed fruit product using strawberries has a remarkable effect of maintaining the shape of the cream after foaming for a long time and suppressing water separation.

  Fruit includes pectin, citric acid and oligosaccharides. Pectin and oligosaccharide have the effect of increasing the viscosity of the cream after foaming, maintaining the shape of the cream for a long time, and suppressing water separation during freezing and thawing. Furthermore, citric acid also has an effect of maintaining the shape of the cream after foaming for a long time. Therefore, by adding the processed fruit product to the creamy food, the three components of pectin, citric acid and oligosaccharide are allowed to act on each other, efficiently maintaining the shape of the cream after foaming at room temperature for a long time, Water separation during thawing can be suppressed.

  That is, according to the present invention, as described in Patent Document 2, the amount of pectin in the cream is reduced as compared with the case where pectin itself is added to maintain the shape at room temperature for a long time and suppress water separation during cold thawing. Can be reduced. For this reason, the good mouthfeel of the cream is not impaired. Moreover, since the processed fruit product is added, the taste of the cream can be improved. Thus, in the processed fruit product of the present invention, pectin, oligosaccharide and citric acid can be added in a balanced manner. Therefore, it is desirable to use a processed fruit product to which no thickening polysaccharide such as pectin is added.

  In addition, concentrated fruit juice is particularly desirable as the fruit processed product of the present invention. By removing the insoluble components in the processed fruit product, the concentration of the processed fruit product becomes constant in the cream after foaming. For this reason, nonuniformity does not arise in the effect which maintains a foaming state in cream. An insoluble component refers to a component that is not dissolved in water, and is removed, for example, by filtration.

  Furthermore, when producing concentrated fruit juice, it is desirable to remove insoluble components of the fruit after boiling the fruit. By boiling the fruit before removing the insoluble component, the polyphenol contained in the insoluble component of the fruit is dissolved in the fruit juice, and the amount of polyphenol contained in the concentrated fruit juice can be increased. Polyphenol has properties as a surfactant and can maintain the foaming state of the cream. For this reason, as described above, by producing concentrated fruit juice by the method of increasing the concentration of polyphenol, it is possible to obtain a more remarkable effect in both maintaining the shape of the cream after foaming and suppressing water separation. Polyphenols are contained in, for example, strawberry, orange, apple, peach, grape, blueberry, lemon, melon, banana and mango.

  As the processed fruit product of the present invention, it is desirable to use a fruit product having a solid content of 40% or more by removing moisture from the fruit. The removal of moisture from the fruit means removal of moisture from the fruit, fruit juice, or fruit that has been crushed. Examples of the method for removing moisture from fruits include those by boiling concentration and membrane concentration, but are not limited to these specific embodiments.

  The solid content is a mass ratio obtained by removing moisture from the processed fruit product, and is a total of dissolved components such as sugar, pectin and citric acid, and insoluble components such as fiber. As the amount of pectin, oligosaccharide and citric acid in the cream increases, the effect of maintaining the foaming state of the cream increases. Moreover, insoluble components, such as a fiber, have the effect of making the cream taste good after foaming. On the other hand, moisture has the property of making fresh cream difficult to foam, and when the ratio of moisture to the solid content in processed fruit products increases, the effect of pectin and the like maintaining the foaming state of the cream is counteracted by moisture. It will be. For this reason, by using the processed fruit product from which the moisture of the fruit has been removed, the ratio of the moisture to the amount of pectin, citric acid, etc. added to the cream is reduced, and the long-term shape maintenance and water release after foaming A good effect can be obtained for any of the suppressions. As will be described later, it has been confirmed that a processed fruit product obtained by removing moisture from the fruit to have a solid content of 40% by mass or more has a remarkable effect in both long-term shape maintenance and water separation suppression.

  In particular, when a processed fruit product having a solid content ratio larger than that of the creamy food is added to the creamy dairy product, the water content in the cream after foaming is smaller than when no processed fruit product is added. For this reason, the remarkable effect can be acquired also about any of the long-time shape maintenance and water separation suppression of the cream after foaming. This point can be explained as follows. The solid content of the creamy food includes, for example, milk fat content and non-fat solid content. The fat-free solid content ratio contributes to the foaming characteristics of the cream. For this reason, the ratio of the solid content in the processed fruit product is larger than the ratio of the non-fat solid content in the creamy food in the creamy food, thereby maintaining the shape of the cream after foaming for a long time. It is thought that the effect is obtained with respect to both water suppression and water separation suppression.

<Other materials>
In the present invention, sweeteners can be added to creamy dairy products, processed fruit products, or mixtures thereof. Sweeteners include, for example, sugar, powdered sugar, lactose, glucose, fructose, maltose, syrup, oligosaccharide, trehalose, sorbitol, xylitol, mannitol, sucralose, stevia, aspartame, acesulfame potassium, honey and saccharin.

  In the present invention, in addition to the above-described components, for example, chocolate, matcha tea, processed egg products, fragrances, coloring agents, preservatives, and the like can be appropriately selected and added.

<Manufacturing process of foamed food>
The foamed food material of the present invention can be produced by the following steps.
(A) Process of adding processed fruit product to creamy food and foaming (B) Process of forming cream after foaming Hereinafter, each process of (A) and (B) will be described in detail.

Step (A):
Add processed fruit to creamy food. At this time, it is desirable to add a processed fruit product of 2% or more of the volume of the creamy food in the state before foaming. By adding the fruit processed product at this ratio, in the cream after foaming, a remarkable effect can be obtained for both long-term shape maintenance and water separation suppression. When the ratio of the processed fruit product is less than 2% of the volume of the creamy food, the amount of added pectin, oligosaccharide, citric acid, etc. is small, and a sufficient effect cannot be obtained.

  As will be described later, in a processed fruit product with a moisture content of 40% by weight removed from the fruit, if a processed fruit product of 2% or more of the volume of the creamy food is added before foaming, It has been confirmed that particularly good effects can be obtained for both maintaining the shape of the cream for a long time and suppressing water separation. Furthermore, in this invention, saccharides, chocolate, etc. can be added suitably as needed.

  Next, the mixture of the creamy food and the processed fruit product is foamed. By the action of pectin and oligosaccharide contained in the processed fruit product, it can be easily foamed in a short time compared to the case where the processed fruit product is not added.

Step (B):
Mold foamed cream. For example, the cream is placed in a container or the cream is squeezed out using a base. Examples of the confectionery produced by the steps (A) and (B) include cakes, mousses, parfaits, ice creams, and soft creams.

  According to the present invention, the shape of the cream after molding can be maintained at room temperature for a long time. Moreover, since the water-release of the cream at the time of cold thawing can be suppressed, the cream after molding can be stored frozen. Specifically, confectionery in a state of cream decoration can be stored for a long time. Furthermore, even if the cold thawing of the cream is repeated, the water release of the cream is suppressed, so that temperature management during distribution becomes easy. In the present invention, the step of forming the cream after foaming is not essential and can be omitted.

  The strawberry was boiled and then squeezed to produce a strawberry juice, which was further heated and concentrated to obtain a concentrated strawberry juice having a solid content of 65% by mass. Add 100 ml of strawberry concentrated fruit juice and 100 g of sugar to 100 ml of pure milk fat cream with a solid content of 20-30% by mass, mix until the strawberry concentrated fruit juice is no longer confused, and further foam to obtain strawberry cream. It was. When the foamed cream was allowed to stand, it became firm enough to stand.

  FIG. 1 is a photograph showing an example of a cake decoration using this strawberry cream. This strawberry cream was easy to mold and could be decorated as shown in FIG. Furthermore, the mouthfeel was good, and the strawberry concentrated fruit juice had a slight sweet and sour taste and a good taste.

  FIG. 2 is a diagram showing an evaluation of the relationship between the amount of concentrated strawberry juice and the effect of maintaining the shape of strawberry cream at room temperature and suppressing water separation during cold thawing. The strawberry cream to be evaluated was prepared by changing the amount of the strawberry concentrated fruit juice in the range of 0 ml to 50 ml, and other than that prepared by the same composition and manufacturing method as the strawberry cream described above. The shape retention was evaluated by allowing the strawberry cream to stand at room temperature for 7 hours and visually confirming the change in the shape of the strawberry cream. The shape retention was evaluated in three stages: no change in shape, slight change in shape, and noticeable change in shape. In addition, water separation was evaluated by freezing the produced strawberry cream at -18 degrees or less, then thawing it in a refrigerated environment, and visually checking the change in shape. The evaluation of water separation was performed in three stages: no water separation, slight water separation, and high water separation. The taste of strawberry cream was good when 100ml of fresh cream was added with 1ml to 15ml of concentrated strawberry juice, sour taste of strawberry was added to fresh cream. What added 20 ml-50 ml of strawberry concentrated fruit juice with respect to 100 ml of fresh cream became strong in the acidity of the strawberry.

  Evaluation of the shape retention of the produced strawberry cream was as follows. When 4 to 7 ml of strawberry concentrated fruit juice was added to 100 ml of fresh cream, the shape of the strawberry cream after foaming did not change, and a particularly good shape maintaining effect could be confirmed. In addition, in the case of adding 1 ml or 2 ml of strawberry concentrated fruit juice, i.e., adding 1% or 2% of fresh cream by volume, a slight change in the shape of strawberry cream was observed. It was confirmed that there was an effect of maintaining the shape of the cream as compared with the case where no cream was added. On the other hand, in the case where the strawberry concentrated fruit juice was not added, the strawberry cream had a noticeable change in shape, and the shape could not be maintained. When strawberry concentrated fruit juice is added in an amount of 10 ml to 50 ml, i.e., 10% to 50% of the fresh cream is added in volume ratio, the specific gravity of the strawberry cream increases and it becomes difficult to foam, and the shape of the strawberry cream changes. Although it was seen slightly, it has confirmed that there was an effect which maintains the shape of a cream compared with what did not add strawberry concentrated fruit juice. That is, it turns out that it is desirable to foam by adding strawberry concentrated fruit juice to the fresh cream so that the volume ratio is 1% to 50%.

  Moreover, the produced strawberry cream was thawed and the shape and taste were confirmed. When 4 ml to 10 ml of strawberry concentrated fruit juice was added to 100 ml of fresh cream, the shape did not change upon thawing, and a good water separation suppression effect was confirmed. The taste was also good, and no change in taste was seen compared to before freezing. In contrast, when 1 ml or 2 ml of strawberry concentrated fruit juice was added to 100 ml of fresh cream, a slight change in shape was observed at the time of thawing, but the effect of suppressing water separation compared to the case where strawberry concentrated fruit juice was not added. It could be confirmed. In addition, when 100ml of fresh cream was added to 15ml to 50ml of concentrated strawberry juice, a slight change in shape was observed upon thawing, but the effect of suppressing water separation could be confirmed compared to that without adding concentrated strawberry juice. It was.

  The strawberry concentrated fruit juice of Example 1 was diluted with water to obtain a strawberry concentrated fruit juice having a solid content of 13% by mass and a solid content of 39% by mass.

  FIG. 3 is a diagram showing an evaluation of the relationship between the amount of strawberry concentrated fruit juice, the shape maintenance of strawberry cream at room temperature, the effect of inhibiting water separation during cold thawing, and the taste of strawberry cream. For the strawberry cream to be evaluated, the amount of the strawberry concentrated fruit juice having a solid content of 13% by mass and a solid content of 39% by mass is changed in the range of 2 ml to 50 ml, and the other composition and production method are the same as those of the strawberry cream of Example 1. What was produced in (1) was used. The shape retention was evaluated by allowing the strawberry cream to stand at room temperature for 7 hours and visually confirming the change in the shape of the strawberry cream. The evaluation of shape retention was performed in two stages as to whether or not the shape change was suppressed as compared with the case where strawberry concentrated fruit juice was not added. In addition, water separation was evaluated by freezing the produced strawberry cream at -18 degrees or less, then thawing it in a refrigerated environment, and visually checking the change in shape. The evaluation of water separation was performed in two stages, whether or not the change in shape during cold thawing was suppressed as compared with the case where strawberry concentrated fruit juice was not added. Moreover, the taste of strawberry cream was evaluated.

  Evaluation of the shape retention of the produced strawberry cream was as follows. The effect of suppressing shape change at room temperature cannot be confirmed with 5 ml or 10 ml of strawberry concentrated fruit juice with a solid content of 13% by mass compared to 100 ml of fresh cream, compared with the case where strawberry concentrated fruit juice was not added. It was. For 100 ml of fresh cream, 2 ml, 5 ml or 50 ml of strawberry concentrated fruit juice with a solid content of 39% by weight, ie, 2%, 5% or 50% of fresh cream in volume ratio, respectively, The effect which suppresses the shape change in normal temperature was respectively confirmed compared with the thing which did not add concentrated fruit juice.

  Moreover, the evaluation of water separation of the produced strawberry cream was as follows. In the case where 5 ml or 10 ml of strawberry concentrated fruit juice having a solid content of 13% by mass was added to 100 ml of fresh cream, the effect of suppressing the shape change at the time of cold thawing could not be confirmed as compared with the case where strawberry concentrated fruit juice was not added. When 2 ml, 5 ml, or 50 ml of strawberry concentrated fruit juice with a solid content of 39% was added to 100 ml of fresh cream, the effect of suppressing the change in shape during cold thawing was confirmed as compared with the case where strawberry concentrated fruit juice was not added. .

  The evaluation of the taste of the produced strawberry cream was as follows. In the case of adding 5 ml or 10 ml of strawberry concentrated fruit juice having a solid content of 13% by mass to 100 ml of fresh cream, the taste was the same as that of ordinary fresh cream. When 2 ml, 5 ml, or 50 ml of strawberry concentrated fruit juice having a solid content of 39% was added to 100 ml of fresh cream, the sour taste of strawberry was added to the fresh cream and the taste was good.

  5 ml or 10 ml of strawberry concentrated fruit juice with a solid content of 13% in Example 2 is added, and a small amount of citric acid is further added. Otherwise, a strawberry cream is prepared by the same composition and production method as the strawberry cream in Example 1. By the same method as 2, shape retention, water separation and taste were evaluated. In this strawberry cream, the effect of suppressing the shape change at room temperature was confirmed in either of the strawberry concentrated fruit juice added with 5 ml or 10 ml compared to the strawberry concentrated fruit juice not added. Moreover, the effect which suppresses the change of the shape at the time of cold thawing | decompression was confirmed about what added 5 ml or 10 ml of strawberry concentrated fruit juice compared with what did not add strawberry concentrated fruit juice. However, all of these strawberry creams were too sour and the taste was not good.

  In other words, even if it is a strawberry cream using a strawberry concentrated fruit juice with a solid content of 13%, by adding citric acid to harden the protein, it is a good effect both in maintaining the shape at room temperature and suppressing water separation during cold thawing. However, the taste was not good. On the other hand, strawberry cream using strawberry concentrated fruit juice with a solid content of 39% or 65% has a good effect both in maintaining the shape at room temperature and suppressing water separation during cold thawing without adding citric acid. be able to. Therefore, a good taste obtained by adding strawberry sourness to fresh cream is obtained.

  The said effect at the time of using strawberry concentrated fruit juice becomes so favorable that the solid content ratio of strawberry concentrated fruit juice becomes high. Therefore, from the experimental results of Examples 1 to 3, if a strawberry-concentrated fruit juice having a solid content of 40% or more is used, a good effect can be obtained for both shape maintenance at room temperature and water separation suppression during cold thawing. It can be seen that a fresh cream with a strawberry acidity is obtained.

Claims (4)

A foaming step of adding concentrated fruit juice of 40% or more of solid content to foam so that the creamy food has a volume ratio of 1% or more and less than 10% ,
A molding step for molding the foamed mixture;
The manufacturing method of the foamed frozen foodstuff characterized by including the freezing step which freezes the shape | molded mixture. In the said foaming step, the said concentrated fruit juice of 4% or more by volume ratio is added, The manufacturing method of the foamed frozen foodstuff of Claim 1 characterized by the above-mentioned . In the said foaming step, strawberry concentrated fruit juice is added, The manufacturing method of the foamed frozen foodstuff of Claim 1 or 2 characterized by the above-mentioned. The method for producing a foamed frozen food product according to any one of claims 1 to 3, wherein the concentrated fruit juice is obtained by removing insoluble components after boiling the fruit.