JP6184764B2 - Frozen confectionery mix and frozen confectionery using the same - Google Patents

Description

  The present invention relates to a frozen confectionery mix and a frozen confectionery using the same.

  Frozen confectionery (frozen confectionery) typified by ice creams is obtained by mixing and emulsifying fat, milk components, sugars, emulsifiers, stabilizers, etc. in water and solids other than water to obtain a liquid mix. It is produced by freezing the resulting mix with aeration if necessary and then freezing. Ice creams are generally stored frozen and distributed at a temperature of -18 ° C. or lower, but may be subject to a heat shock due to a rapid temperature change during the distribution process or storage at home. When ice creams are subjected to a heat shock during distribution or storage, there is a problem that the ice creams are melted or the shape retention is lowered. In particular, those with a higher butterfat content as fat have rich flavor and high palatability, but have a drawback of being vulnerable to heat shock.

  In order to prevent deterioration of quality due to heat shock of ice creams, in ice cream mix, stabilizers such as gelatin, sodium alginate, carrageenan, xanthan gum, locust bean gum, fine cellulose, sucrose fatty acid ester, glycerin fatty acid ester, Synthetic emulsifiers such as polyglycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and organic acid monoglycerides are added. However, the addition of a stabilizer has a drawback that the ice cream has a pasty texture, and the addition of a synthetic emulsifier impairs the original flavor of milk.

On the other hand, as fats other than butterfat used for ice creams, for example, mixed oil of palm oil and palm oil (Patent Document 1), lauric oil and fat, taking into account mouth shape and shape retention A mixed oil of SUS type fats and oils (Patent Document 2) has been proposed. However, when these fats and oils are mixed with butter fat, a eutectic phenomenon occurs, and shape retention cannot be obtained as expected. Therefore, there is a problem that it is necessary to rely on the addition of a stabilizer or a synthetic emulsifier.
Therefore, it is a mix for frozen confectionery containing butterfat as a fat component, and it has good heat shock resistance and shape retention without relying on stabilizers and synthetic emulsifiers to make use of the flavor of butterfat and other milk components. Development of a frozen confectionery mix has been desired.

JP 57-36943 A JP-A-8-298934

  The object of the present invention is to develop a frozen confectionery mix for producing frozen confectionery that contains butterfat and has a good mouthfeel and good shape retention even when the amount of stabilizer or synthetic emulsifier is reduced. is there.

  As a result of intensive studies to solve the above problems, the present inventors have included a specific amount of fats and oils having a specific triacylglycerol composition in addition to butter fat in the fats and oils of the frozen confectionery mix. The present inventors have found that the above problems can be solved and have completed the present invention.

That is, according to one aspect of the present invention, the fat and oil content is 2 to 20% by mass, the butter fat is contained in the fat and oil in an amount of 2 to 75% by mass, and the following fat and oil A is contained in an amount of 20 to 93% by mass. It is a mix.
Fat and oil A: fat and oil having an iodine value of 25 to 50 and a content of triacylglycerol (C42 to 48) in which the total number of carbon atoms of fatty acid residues constituting triacylglycerol is 42 to 48 is 40% by mass or more .
Moreover, according to the preferable aspect of this invention, it is a mix for frozen confectionery in which the said fats and oils further contain palm-type fats and / or lauric-type fats and oils.
Moreover, according to the preferable aspect of this invention, it is the said mix for frozen confectionery whose content of a synthetic emulsifier is 0.1 mass% or less, and whose content of a stabilizer is 0.1 mass% or less.
Moreover, according to the other aspect of this invention, it is frozen confectionery which uses the said mix for frozen confectionery.

  By using the mix for frozen confectionery of the present invention, a frozen confectionery containing butterfat, having a reduced amount of stabilizers and synthetic emulsifiers, having a good mouthfeel and rich in milk flavor, heat shock resistance and good shape retention Can be provided.

The mix for frozen confectionery according to the embodiment of the present invention contains 2 to 75% by mass of butterfat in fats and oils. Butter fat in the present invention is milk-derived fat and oil, butter and butter oil, butter oil fractionated oil, fresh cream, milk, concentrated milk, condensed milk, cheese, fats and oils contained in milk-derived components such as whole milk powder It is done. The content of butterfat in the fats and oils in the frozen confectionery mix according to the embodiment of the present invention is preferably 10 to 70% by mass in order to obtain a frozen dessert with good shape retention and a rich milk flavor. More preferably, it is 65 mass%.
The content of butterfat in the frozen confectionery mix according to the embodiment of the present invention can be obtained by multiplying the content of milk-derived components by the oil content. For example, when 20% by mass of fresh cream with a fat content of 45% by mass is blended in the frozen confectionery mix, the butterfat content in the frozen confectionery mix is 9% by mass (= 20 × 0.45). Desired.

  The mix for frozen confectionery according to the embodiment of the present invention contains 20 to 93% by mass of fat and oil A in the fat and oil. The fat and oil A is triacylglycerol having an iodine value of 25 to 50 and having a total number of carbon atoms of fatty acid residues constituting triacylglycerol of 42 to 48 (hereinafter sometimes referred to as C42 to 48). It is fats and oils whose content is 40 mass% or more. In the case where the fat A is used in combination with butter fat in the frozen confectionery mix, the iodine value of the fat A is preferably 29 to 45 and preferably 33 to 42 in order to obtain good mouthfeel and shape retention. It is more preferable. For the same reason, the C42 to 48 content of the fat A is preferably 45% by mass or more, and more preferably 50% by mass or more. The upper limit of the C42 to 48 content of the fat A is not particularly set, but it is preferably 75% by mass or less and more preferably 70% by mass or less in order to efficiently obtain the fat A by transesterification or the like. For the same reason, the frozen confectionery mix according to the embodiment of the present invention preferably contains 25 to 85 mass%, more preferably 30 to 75 mass% of the fat A in the fat.

  In the present invention, the fat and oil A is a triacylglycerol component other than the above-mentioned C42 to 48, a triacylglycerol (hereinafter referred to as C30 to 40) in which the total number of carbon atoms of fatty acid residues constituting the triacylglycerol is 30 to 40. 5) to 40% by mass, and more preferably 10 to 30% by mass. The fat and oil A also contains 5 to 40% by mass of triacylglycerol (hereinafter sometimes referred to as C50 to 54) in which the total number of carbon atoms of fatty acid residues constituting triacylglycerol is 50 to 54. Is preferable, and it is more preferable to contain 10-30 mass%. When C30-40 content and C50-54 content of fats and oils are in the above ranges, a frozen confectionery with good mouthfeel and shape retention can be obtained when butterfat and fats and oils A are used in combination in a frozen confectionery mix. Therefore, it is preferable.

  As fats and oils A in the present invention, the content of triacylglycerol (C42 to 48) in which the iodine number is 25 to 50 and the total number of carbon atoms of fatty acid residues constituting triacylglycerol is 42 to 48 is 40 masses. If it meets the condition that it is at least%, normal edible fats and oils (soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil) , Palm oil, palm kernel oil, coconut oil, cacao butter, mixed oils of these fats, processed fats and oils of these fats or mixed oils (transesterified oil, fractionated oil, hydrogenated oil, etc.)) it can.

  More specific examples of the fat A in the present invention include, as constituent fatty acids, lauric acid and myristic acid in a total of 20 to 45% by mass, palmitic acid and stearic acid in a total of 20 to 45% by mass, oleic acid and linoleic acid. Transesterified fats and oils containing a total of 20 to 45% by weight of acid, preferably 20 to 40% by weight of lauric acid and myristic acid, 20 to 40% by weight of palmitic acid and stearic acid, and oleic acid And transesterified oils and fats containing 20 to 40% by mass of linoleic acid in total.

  More specific examples of the fat A in the present invention are preferably transesterified fats and oils containing lauric fats and palm fats as raw fats and oils. In the present invention, lauric fats and oils are fats and oils containing 30% by mass or more of laurin in all constituent fatty acids. Specific examples of lauric fats and oils include palm kernel oil and palm oil, mixed oils thereof, processed fats and oils of these fats or mixed oils (transesterified oil, fractionated oil, hydrogenated oil, etc.). Moreover, in this invention, palm oil fat is palm oil itself and the processing fats and oils (transesterification oil, fractionation oil, hydrogenation oil, etc.) of palm oil. Specific examples of palm oils include palm oil, palm olein, and palm stearin.

  In the present invention, the transesterified oil and fat containing lauric fat and palm oil and fat as raw oil and fat used as fat and oil A, as lauric fat and oil, palm kernel oil and / or palm kernel olein, and palm fat and oil as palm oil And / or transesterified fats and oils containing palm stearin. In the transesterified fat and oil containing lauric fat and palm fat used as fat A in the present invention, the mixing ratio of lauric fat and palm fat is a mass ratio of lauric fat and palm fat, preferably 25. : 75 to 65:35, more preferably 30:70 to 60:40, and most preferably 35:65 to 55:45. The transesterified oil used as the fat A in the present invention is preferably a transesterified fat composed of lauric fat and palm fat.

  In the present invention, the transesterification reaction for preparing transesterified fats and oils containing lauric fats and palm fats as raw fats and oils used as fats and oils A is not particularly limited and is a transesterification reaction with low regioselectivity. Either non-selective transesterification (random transesterification) or selective transesterification (position-specific transesterification) which is a transesterification reaction with high regioselectivity may be used, but non-selective transesterification is preferred. Moreover, there is no restriction | limiting in particular as a method of transesterification for preparing transesterified fats and oils containing the lauric fats and palm oils and fats used by this invention, In any method of chemical transesterification and enzymatic transesterification Although good, chemical transesterification is preferred. The chemical transesterification is performed using a chemical catalyst such as sodium methylate as a catalyst, and the reaction is non-selective transesterification with low regioselectivity.

  In the chemical transesterification, for example, according to a conventional method, the raw material fats and oils are sufficiently dried, and 0.1 to 1% by mass of the catalyst is added to the raw material fats and oils. The reaction can be carried out with stirring for 1 hour. After completion of the transesterification reaction, the catalyst is washed away by washing with water, and then the decolorization and deodorization treatments performed in a normal edible oil refining process can be performed.

Enzymatic transesterification is performed using a lipase preparation as a catalyst, and transesterification with 1,3-position selectivity is possible by selecting a lipase preparation. Enzymatic transesterification can be carried out, for example, by adding 0.01 to 5% by mass of the lipase preparation to the raw oil and fat, and stirring at 30 to 70 ° C. for 1 to 40 hours according to a conventional method. . After completion of the transesterification reaction, after removing the lipase preparation by filtration, it can be subjected to decolorization and deodorization treatments carried out in a normal edible oil purification process.

The frozen confectionery mix according to the embodiment of the present invention contains 2 to 20% by mass of fats and oils including the butter fat and the fats and oils A described above. The fat and oil content in the frozen confectionery mix according to the embodiment of the present invention is preferably 3 to 16% by mass, and more preferably 4 to 14% by mass.
In addition, in this invention, the fats and oils content in the mix for frozen confectionery includes the content of the fats and oils in the oil-containing component mix | blended with a mix. For example, when 5% by mass of cocoa powder having an oil / fat content of 12% by mass is included in the mix, 0.6% by mass (= 5 × 0.12) of the oil / fat derived from cocoa powder is included as the oil / fat content in the mix.

  The mix for frozen confectionery according to the embodiment of the present invention has a fat content of 2 to 20% by mass, and contains 2 to 75% by mass of butterfat and 20 to 93% by mass of fat A in the fat. Other fats and oils other than butterfat and fats and oils A may be included as long as the conditions are satisfied.

  As said other fats and oils, except the fats and oils derived from the oil-containing component mix | blended with a mix, it is preferable to use a lauric oil fat and palm oil fat individually or in 2 types or more. Here, the lauric fat and palm oil and fat are as already described. The palm oil / fat is preferably palm oil, palm olein, or the middle melting point (PMF) of palm, and the lauric oil / fat is palm oil, palm kernel oil, palm kernel fractionated oil, and hydrogenated oils thereof. It is preferable. The method of hydrogenation is not particularly limited and can be performed by a usual method. Hydrogenation can be performed, for example, under the conditions of a hydrogen pressure of 0.02 to 0.3 Mpa and 160 to 200 ° C. under a nickel catalyst.

  The use of palm-based fats and / or lauric fats and oils as the other fats and oils in the frozen confectionery mix according to the embodiment of the present invention may be 4 to 50% by mass in the fats and oils of the mix. Preferably, it is 4-30 mass%, More preferably, it is 4-20 mass%. It is preferable to use palm oil and / or laurin oil in the above range in the frozen confectionery mix because the balance between the confectionery and shape retention of the frozen confectionery using the mix can be optimized.

  The mix for frozen confectionery according to the embodiment of the present invention can maintain the heat shock resistance and shape retention of a frozen confectionery using the mix even if the amount of the synthetic emulsifier and stabilizer is reduced. Examples of the synthetic emulsifier include sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, and organic acid monoglyceride, for frozen confectionery according to the embodiment of the present invention. It is preferable to contain 0.1 mass% or less in a mix, It is more preferable to contain 0.05 mass% or less, It is further more preferable not to contain.

  Examples of the stabilizer include gums such as guar gum, locust bean gum, xanthan gum, gellan gum, gum arabic, corn starch, carrageenan, sodium alginate, CMC, fine cellulose, gelatin, agar, pectin, and the like. In the mix for frozen confectionery according to the embodiment of the present invention, it is preferable to contain 0.1% by mass or less, more preferably 0.05% by mass or less. More preferably not.

  The frozen confectionery mix according to the embodiment of the present invention uses oil, fat, the above-mentioned emulsifiers, stabilizers, water, dairy products, sugars, flavors, flavoring agents, etc., which are usually used for frozen confectionery mixes. And can be produced according to a general method for producing an oil-in-water emulsion. For example, by heating and dissolving dairy products such as milk, fresh cream, butter, skim milk powder, sugars such as sugar and dextrin, vegetable oils and fats, emulsifiers and stabilizers in water, and then aging them through a homogenizer (homogeneous machine) A mix can be prepared.

  Examples of the dairy product used in the frozen confectionery mix according to the embodiment of the present invention include, for example, cow's milk, skim milk, fresh cream, butter, skim milk powder, whole milk powder, sweetened whole fat condensed milk, sweetened skim milk powder, Examples include concentrated milk. Examples of the saccharide include sugar, glucose, fructose, isomerized sugar, syrup, powdered candy and dextrin. Examples of the flavoring agent include cacao mass, cocoa powder, fruit juice, and pulp.

  The frozen confectionery mix according to the embodiment of the present invention preferably contains egg yolk to enhance the emulsion stability and improve the rich taste of the frozen confectionery using the mix. As the egg yolk, liquid egg yolk, sweetened egg yolk, dried egg yolk, or the like can be used, and it is preferably contained in the frozen confectionery mix according to the embodiment of the present invention in an amount of 0.1 to 5% by mass. More preferably 5 to 3% by mass is contained.

  The frozen confectionery according to the embodiment of the present invention is a frozen confectionery obtained by using the frozen confectionery mix according to the embodiment of the present invention. The frozen confectionery according to the embodiment of the present invention is, for example, added to the frozen confectionery mix according to the embodiment of the present invention by adding a flavor, a flavoring agent, etc. Can be manufactured.

  The frozen confectionery according to the embodiment of the present invention is preferably ice cream, ice milk, or lacto ice according to the classification of ice creams as stipulated in the Ministerial Decree and Fair Competition Code. More preferably, it is milk.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is limited to the content of the following Examples, and is not interpreted.

<Measurement method>
Each fatty acid content, each triacylglycerol content and iodine value of the fats and oils shown below were measured by the following methods.
Each fatty acid content in fats and oils was measured by gas chromatography.
Each triacylglycerol content in the fats and oils was measured by gas chromatography.
The iodine value of fats and oils was measured according to “2.3.4.1-1996 Iodine number (Wiis-cyclohexane method)” of “Standard oil analysis test method” edited by Japan Oil Chemists' Society.

<Preparation of fats and oils>
The following fats and oils were prepared.
(Oil A-1)
The mixed fats and oils, in which 40 parts by mass of palm kernel oil (manufactured by Nisshin Oillio Group Co., Ltd.) and 60 parts by mass of palm oil (manufactured by Nisshin Oilio Group Co., Ltd.) are mixed, are sufficiently dried by heating to 120 ° C. under reduced pressure. After that, 0.2% by mass of sodium methylate with respect to oil was added, and a transesterification reaction was performed with stirring at 110 ° C. for 0.5 hours under reduced pressure. After completion of the reaction, sodium methylate was removed by washing with water, followed by decolorization and deodorization treatment according to a conventional purification method to obtain fat A-1 (iodine value 39.0, C42-48 content 56.8% by mass, C30-40 Content 13.6% by mass, C50-54 content 27.1% by mass, lauric acid and myristic acid in total 26.0% by mass, palmitic acid and stearic acid in total 33.6% by mass, oleic acid and linoleic acid To 36.7% by mass).

(Oil A-2)
The mixed fats and oils obtained by mixing 55 parts by mass of palm kernel olein (manufactured by Nisshin Oillio Group Co., Ltd.) and 45 parts by mass of palm stearin (manufactured by Nisshin Oilio Group Co., Ltd.) are sufficiently dried by heating to 120 ° C. under reduced pressure. After that, 0.2% by mass of sodium methylate with respect to oil was added, and a transesterification reaction was performed with stirring at 110 ° C. for 0.5 hours under reduced pressure. After completion of the reaction, sodium methylate was removed by washing with water, followed by decolorization and deodorization treatment according to a conventional purification method, to obtain oil A-2 (iodine value 29.6, C42 to 48 content 58.6% by mass, C30 to 40). Content 22.1% by mass, C50-54 content 19.1% by mass, lauric acid and myristic acid 31.7% in total, palmitic acid and stearic acid 35.6% in total, oleic acid and linoleic acid In total was 27.9% by mass).

(Oil and fat a-1)
A mixture of 15 parts by weight of palm kernel oil (manufactured by Nisshin Oillio Group Co., Ltd.) and 85 parts by weight of palm oil (manufactured by Nisshin Oilio Group Co., Ltd.) is sufficiently dried by heating to 120 ° C. under reduced pressure. After that, 0.2% by mass of sodium methylate with respect to oil was added, and a transesterification reaction was performed with stirring at 110 ° C. for 0.5 hours under reduced pressure. After completion of the reaction, sodium methylate was removed by washing with water, followed by decolorization and deodorization treatment according to a conventional purification method to obtain fat and oil a-1 (iodine value 47.1, C42 to 48 content 33.9% by mass, C30 to 40). Content 2.6 mass%, C50-54 content 59.7 mass%, Lauric acid and myristic acid in total 10.6 mass%, Palmitic acid and stearic acid in total 43.0 mass%, and oleic acid and linoleic acid To 45.1% by mass).

(Palm kernel oil)
Palm kernel oil (manufactured by Nisshin Oillio Group, C42-48 content 27.9 mass%, C30-40 content 61.8 mass%, C50-54 content 9.4 mass%) was prepared.
(Palm oil)
Palm oil (Nisshin Oilio Group Co., Ltd., C42-48 content 7.7 mass%, C30-40 content 0 mass%, C50-54 content 88.6 mass%) was prepared.
(Middle melting point of palm: PMF)
PMF (Nisshin Oillio Group Co., Ltd., C42-48 content 4.8 mass%, C30-40 content 0 mass%, C50-54 content 92.9 mass%) was prepared.

<Preparation and evaluation of frozen dessert mix and frozen dessert>
According to the composition of Tables 1 and 2, mixes of Examples 1 to 6 and Comparative Examples 1 to 6 were prepared according to the following procedure, and ice creams (ice cream <comparative example) were prepared according to the following procedure using the prepared mix. 6>, iced milk <Examples 1 to 6, Comparative Examples 1 to 4>, lacto ice <Comparative Example 5>). The prepared ice creams were evaluated for mouthfeel, flavor and shape retention according to the following criteria. The results are shown in Tables 1 and 2.

(Frozen confection mix and method for preparing frozen confectionery)
According to the composition of Tables 1 and 2, components other than fats and oils, such as unsalted butter, skim milk powder, granulated sugar, syrup, water, etc., were mixed, heated to 70 ° C with stirring, then added with fats and oils and further heated to 80 ° C . Subsequently, the mixture was finely homogenized using a homogenizer to prepare mixes of Examples 1 to 6 and Comparative Examples 1 to 6. About each prepared mix, the ice cream of Examples 1-6 and Comparative Examples 1-6 was prepared using the ice creamer.

(Evaluation method for mouth and flavor)
The mouth cream and flavor of ice creams stored at −20 ° C. for 24 hours were eaten raw by a panel of five people and evaluated comprehensively according to the following criteria.

Evaluation criteria for mouth opening ◎ ・ ・ ・ Very good mouth opening ○ ・ ・ ・ Good mouth opening △ ・ ・ ・ Normal × ・ ・ ・ Poor mouth opening

Flavor Evaluation Criteria ◎ ・ ・ ・ Excellent in milk flavor and richness ○ ・ ・ ・ Excellent in milk flavor and richness △ ・ ・ ・ Normal × ・ ・ ・ Poor in milk flavor and richness

(Evaluation method of shape retention)
A net was laid on the petri dish, and ice creams were placed on the petri dish. After maintaining at 30 ° C. for 25 minutes, the state was visually confirmed, and evaluation was performed according to the following criteria.
◎ ・ ・ ・ Maintains the original shape.
○ ... Slightly dissolved to cause water separation.
Δ: The original shape has collapsed and a lot of water separation has occurred.
×: The original shape is not kept, and most of it is melted.

＊１；脂肪分８４質量％． ＊２；脂肪分３０質量％．
＊３；ミックスの油脂含量． ＊４；ミックスの油脂中の含量．

* 1: Fat content 84% by mass. * 2: Fat content 30% by mass.
* 3: Fat content of the mix. * 4: Content of fat in the mix.

＊１；脂肪分８４質量％． ＊２；脂肪分３０質量％．
＊３；ミックスの油脂含量． ＊４；ミックスの油脂中の含量．

* 1: Fat content 84% by mass. * 2: Fat content 30% by mass.
* 3: Fat content of the mix. * 4: Content of fat in the mix.

Claims (4)

The mix for frozen confectionery which is 2-20 mass% in fats and oils, contains 2-75 mass% butter fat in fats and oils, and 20-93 mass% of the following fats and oils A.
Fat and oil A: fat and oil having an iodine value of 25 to 50 and a content of triacylglycerol (C42 to 48) in which the total number of carbon atoms of fatty acid residues constituting triacylglycerol is 42 to 48 is 40% by mass or more .   The mix for frozen confectionery of Claim 1 in which the said fats and oils contain palm fats and / or lauric fats and oils further.   The mix for frozen confectionery of Claim 1 or 2 whose content of a synthetic emulsifier is 0.1 mass% or less, and whose content of a stabilizer is 0.1 mass% or less.   The frozen confectionery which uses the mix for frozen confectionery of any one of Claims 1-3.