JP6543741B1 - Method for producing frozen dessert, soft cream, frozen dessert ingredient, and frozen dessert - Google Patents

Abstract

The present invention provides a frozen dessert, a soft cream, a frozen dessert raw material, and a frozen dessert manufacturing method which has a long retention time until it dissolves and dissolves without changing viscosity, texture and taste.
A frozen dessert contains hydroxypropyl methylcellulose. Since hydroxypropyl methylcellulose has a methoxy group and a hydroxypropoxy group as a substituent, when mixed with frozen dessert materials, it acts on the emulsification of fat spheres and acts on the demulsification, so that the fat spheres aggregate and air bubbles are contained. It is guessed that Therefore, the shape retention of the frozen dessert is improved.
【Selection chart】 None

Description

  The present invention relates to frozen desserts, soft creams, frozen dessert ingredients, and methods for producing frozen desserts.

Frozen desserts are roughly divided into "hard ice cream" and "soft ice cream".
“Hard ice cream” is a frozen dessert distributed as a final product in a frozen state of about −20 ° C. through a “curing step” described later, and displayed on a frozen stocker at a store and sold as an article, “ice It is classified into creams and frozen desserts.

  "Soft ice cream" (hereinafter referred to as "soft cream") is manufactured by the frozen dessert manufacturing apparatus in the sales shop, taken out directly from the frozen dessert manufacturing apparatus in the sales shop without being subjected to the "curing step" and being distributed. It is sold face-to-face as a cooking product to consumers at about -4 to -10 ° C. Soft creams are also classified as "ice creams" and "ices".

In hard ice cream and soft cream, “ice creams” are classified into ice cream standards, ice milk standards, and lacto ice standards based on the component standards of ice creams specified by the ordinance of the Ministry of Milk, etc.
In addition, in hard ice cream and soft cream, "ice confectionery" is a frozen confectionery having a milk solid content of less than 3%, and in ice confectionery, it is classified into ice confection containing fat and ice confection containing no fat.

  A consumer eats hard ice cream immediately after purchase at a store, keeps frozen state with dry ice, etc., brings it back to each home, stores it in a freezer and eats at an appropriate timing. The hard ice cream immediately after taking it out of the freezer is so hard that it is left at room temperature for a while and often eats until it is easy to eat and the product temperature rises to natural thawing.

However, the thawing time to a state easy to eat changes greatly depending on the environment, and the surface of the hard ice cream melts and loses its dry feeling with the passage of time, and the sharp and clean form of the hard ice cream piled up spirally. The formed edge portion drips down and loses its shape or melts down like an avalanche, which often miss the timing of eating in the optimum state.
In the case of small children and elderly people who can not eat cold desserts quickly, the frozen desserts will start to melt when eating, soiling their hands and clothes, melting them into an avalanche, and spilling over the floor. Often.

  In the case of a soft cream that is manufactured at the storefront and sold in a soft state of about -4 to -10 ° C without going through the curing process and is sold face to face in the edible container such as a corn cup, the consumer holds the corn cup etc. While eating soft cream in the store or around the store. Soft cream that has melted over time will contaminate the hands and clothes of consumers, and soft cream will melt away in the form of an avalanche, and cream will drip down on the floor and the floor, causing cleaning. There is. When the outside temperature is high, problems occur remarkably.

  In these frozen confections that will melt over time if they are not in a frozen state, delay the melting time to maintain a sense of dryness, and delay the burn-through time (time to melt-off) to maintain a clean form And maintaining an aesthetic appearance that visually appeals an attractive taste (reinforcing shape retention) is to extend the product value (product life), and it is important together with the characteristics such as flavor and texture. It is a difficult task.

Conventionally, as a method for enhancing shape retention of frozen desserts, stable polysaccharides such as hydrophilic polysaccharides extracted from seaweed, plant seeds, microorganisms, insoluble polysaccharides such as microcrystalline cellulose, carboxymethyl cellulose (CMC) as a synthetic stabilizer, etc. The addition of low HLB emulsifiers such as agents, unsaturated fatty acid esters is known.
In Patent Document 1, when microcrystalline cellulose, carrageenan and waxy starch are used as stabilizers, the liquid stability of the liquid soft cream mix before being frozen can be enhanced, and the soft cream even after being frozen for a long time It is disclosed that the shape retention property of is excellent in drip resistance. Patent Document 2 discloses that by containing microfibrous cellulose and finely divided cellulose, the spreadability is good and a smooth texture can be obtained.

Unexamined-Japanese-Patent No. 5-276875 Japanese Patent Application Laid-Open No. 6-178659

  The present inventors extend the time until the consumer starts to eat the frozen confection, dissolve it, melt it down, and start the shape collapse, that is, extend the retention time of the frozen confection (improvement of shape retention) The following findings were obtained as a result of intensive research on

The shape retention of frozen desserts can be achieved by thickening polysaccharides by increasing the amount added, but when added to an extent that achieves the expected effect, the texture of frozen desserts becomes like a paste and the flavor is significantly impaired .
Improvement of shape retention of frozen dessert by low HLB emulsifier can also be achieved by increasing the amount added, but such emulsifier has unique taste and smell, so when added to the extent to realize the expected effect, The taste is reduced.

  The present invention has been made in view of such circumstances, and it is a frozen dessert, a soft cream, a frozen dessert raw material, and a method for producing the frozen dessert, which has a long holding time until it dissolves and dissolves without changing viscosity, texture and taste. Intended to provide.

The frozen dessert according to the present invention contains at least 0.01 wt% and at most 0.5 wt% of hydroxypropyl methylcellulose, contains at least 3 wt% of fat, and the degree of substitution of methoxy group in the hydroxypropyl methylcellulose is at least 19%. 30% or less, the hydroxypropoxy group-substitution degree is characterized der Rukoto 12% less than 4%.

According to the present invention, the shape retention time is sufficiently long without changing the viscosity, texture, taste and the like.
Soft creams are more suitable for the practice of the present invention as it is desirable to prolong the burn through time.

It is a flowchart which shows the manufacturing process of the frozen dessert which concerns on this embodiment. It is a graph which shows the relationship between the content of HPMC of a lacto ice specification, and retention time. 5 is a graph showing the retention times of Examples 4, 7, 8 and Comparative Example 2. It is a graph which shows the retention time of Examples 4 and 9. It is a graph which shows the relationship between the frequency | count of sterilization processing and holding time in a frozen dessert manufacturing apparatus. It is a graph which shows the relationship between content of HPMC of ice cream specification, and retention time. It is a graph which shows the retention time of Examples 11, 13-14, and Comparative Examples 3 and 4. 15 is a graph showing the retention times of Example 15 and Comparative Example 5; It is a graph which shows the relation between fat and retention time of a lacto ice standard. It is a graph which shows the holding time of the soft cream of Example 4, 16-18, and Comparative example 1, 6-10.

(Outline of this embodiment)
The frozen dessert according to this embodiment contains hydroxypropyl methylcellulose (hereinafter referred to as HPMC).
HPMC is represented by the following formula (1).

The frozen dessert according to the present embodiment preferably contains 3% by weight or more of fat.
When the fat content is 3% by weight or more, the balance between the emulsification and the demulsification of fat globules is good, and the shape retention property is improved. The unsaturated fatty acid ester used for balancing the emulsification and the demulsification of fat balls has a problem that it tastes strange and smells. This problem does not occur in the frozen dessert according to the present embodiment.

  The frozen dessert according to the present embodiment is preferably maintained at 35 ° C., and it is preferable that the time until it melts down is 130 seconds or more from the time when it is put in an incubator in which air is circulated inside. If the melting time is 130 seconds or more, while eating frozen desserts, frozen desserts may melt out and contaminate the hands and clothes of consumers, or frozen desserts that have melted away may drip onto the floor It is suppressed that the problem of

  In the frozen dessert according to the present embodiment, the degree of substitution of methoxy group of HPMC is preferably 19% to 30%, and the degree of substitution of hydroxypropoxy group is preferably 4% to 12%. In this case, the above-described effects are well exhibited.

  The frozen dessert according to the present embodiment preferably contains the HPMC in an amount of 0.01% by weight or more and 0.5% by weight or less. When the content of HPMC is less than 0.01% by weight, the effect of extending the burn through time is not observed. When the content of HPMC exceeds 0.5% by weight, there is a feeling of sliming and the texture becomes worse.

The soft cream according to the present embodiment is a frozen dessert containing hydroxypropyl methylcellulose and produced without undergoing a curing step.
In the case of soft cream, since hardening processing is not applied, it is more likely that the hard ice cream melts, melts off, and loses shape over time as the time passes. According to the above configuration, the occurrence of these is delayed, and the occurrence of the above-mentioned problems is suppressed.

The frozen dessert raw material which concerns on this embodiment contains hydroxypropyl methylcellulose.
According to the above configuration, a frozen dessert having a long melting time can be obtained.

The method for producing a frozen dessert according to the present embodiment produces a frozen dessert from a frozen dessert raw material containing hydroxypropyl methylcellulose.
According to the above configuration, a frozen dessert having a long melting time can be obtained.

(About raw material for frozen desserts)
In the present embodiment, raw materials other than HPMC contained in the frozen dessert raw materials are general raw materials used in the frozen desserts, such as water, milk, dairy products, sweeteners, oils and fats, stabilizers, emulsifiers, flavors, salt, fruit juice, And it selects suitably according to the kind of frozen dessert out of flesh etc.

  The milk is not particularly limited, and examples thereof include milk, skimmed milk (skimmed milk) and the like. The dairy product is not particularly limited, and examples thereof include skimmed milk powder, prepared milk powder, cream, condensed milk, fermented milk and the like. Only one type of milk and dairy product may be used, or two or more types may be mixed and used.

  The sweetener is not particularly limited, but, for example, saccharides such as sugar (sucrose, sucrose), glucose (glucose), fructose (fructose), maltose (maltose), lactose (lactose), trehalose, starch syrup, isomerized sugar, etc .; Sugar alcohols such as sorbitol, xylitol, maltitol, erythritol and lactitol; non-carbohydrate sweeteners such as aspartame, sucralose, acesulfame K, stevioside, thaumatin, glycyrrhizin, saccharin, dihydrochalcone and the like. Only one type of sweetener may be used, or two or more types may be mixed and used.

  Fats and oils are used as a skeletal component of a cream according to the kind of frozen dessert finally manufactured. The fats and oils are not particularly limited, and examples thereof include vegetable fats and oils such as palm, palm, palm kernel, soybean and rapeseed; and animal fats and oils such as lard, head and fish oil. Milk fats such as butter and cream can also be used. Only 1 type may be used for fats and oils, and 2 or more types may be mixed and used.

  The stabilizer appropriately increases the viscosity of the frozen dessert material, and prevents the separation of the fats and oils in the frozen dessert material during the manufacturing process and storage distribution. Stabilizers are also used to control the ice crystal size of the cream and to improve the texture of the cream. Stabilizers are not particularly limited, but plant-derived stabilizers such as carrageenan, guar gum, locust bean gum, microcrystalline cellulose, pectin, starch, arabia gum, etc .; animal-derived stabilizers such as gelatin, casein, casein Na; CMC) synthetic stabilizers; and the like. The stabilizers may be used alone or in combination of two or more.

  An emulsifier has a function to disperse fat. Insufficient dispersion of fat makes it difficult to perform sterilization and homogenization well. Emulsifiers also affect overrun, dryness, texture and the like. The emulsifier is not particularly limited, and examples thereof include glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester and the like. An emulsifier may use only 1 type and may mix and use 2 or more types.

  As the flavor (flavor), any flavor may be used as long as it gives the desired flavor to the frozen dessert, such as vanilla, chocolate, coffee, strawberry, apple, orange, grape, cinnamon, sweet melon, banana, peach, mango, mint, lemon, etc. Can be mentioned. Only one flavor may be used, or two or more flavors may be mixed and used.

(On the manufacture of raw material for frozen desserts)
FIG. 1 is a flowchart showing the manufacturing process of the frozen dessert according to the present embodiment. The frozen dessert of the present invention is manufactured, distributed, and sold according to the steps shown in the flowchart of FIG. In FIG. 1, although both “soft cream” and “hard ice cream” show the production of “ice creams”, the production processes of “ice creams” and “ice candy” are substantially the same. In the case of frozen desserts, the homogenization step and the aging step may be omitted.

Compounding process
In the compounding process, HPMC is introduced into the tank mixer of the compounding apparatus and uniformly stirred and mixed together with raw materials such as water, milk, dairy products, sweeteners, oils and fats, stabilizers, emulsifiers, and flavors. Prepare a pre-mixture of the mix prior to heat sterilization, called the mix. The content of HPMC is preferably 0.01% by weight or more and 0.5% by weight or less. In the blending process, the input amounts of the respective other raw materials are calculated in consideration of the input amount of HPMC in advance. In the preparation process, it may be preheated for uniform dissolution and mixing of the raw materials. The temperature of the preheating is not particularly limited, and is, for example, 50 to 80 ° C.

Sterilization process
In the sterilization step (heating step), a continuous heating method such as known UHT sterilization or HTST sterilization can be adopted. The sterilization method is not limited to these methods, and, for example, a batch or continuous indirect heating method can be employed. The sterilization step may be performed after the homogenization step.

<Homogenization process>
In the homogenization step, the premix prepared in the preparation step is transferred to a homogenizer, and the milk fat and fats and oils in the premix are crushed and homogenized in the homogenizer. As a homogenizer, a conventionally known homogenizer, homomixer, colloid mill or the like can be used. Among the frozen desserts, some of the raw material mixes that do not contain fats and oils may be completely dispersed and dissolved in the blending process. In such a raw material mix it is possible to dispense with the homogenization step.

<Cooling process>
In the cooling step, the heat-sterilized mix is rapidly cooled. If the high temperature mix after the sterilization process is left standing, deterioration of the mix and emulsifying failure may occur. Thus, rapid cooling of the mix after the sterilization step avoids deterioration and demixing of the mix.

Hereinafter, the hard ice cream manufacturing process will be described first, and the soft cream manufacturing process will be described later.
Aging Process
When the produced frozen dessert material is an ice cream mix, aging the mix after the cooling step for several hours to 2 days (cooling temperature 5 to 10 ° C.) stabilizes the components in the mix, which is good at the time of freezing Ice cream can be obtained.

<Freezing process>
The mix after the aging step is put into a frozen dessert manufacturing apparatus (freezer), cooled to a predetermined temperature while mixing and mixing the mix and air at a predetermined ratio, and the air is embraced to make a creamy ice cream.

<Filling process>
After freezing, the finished ice cream is filled in the required amount into the required container using a filling machine.
As the filling container, a conventionally known packaging container conforming to the purpose may be used.
Examples of container materials include, but are not limited to, processed paper, cup containers using plastic materials, bulk containers, pillow containers, standing pouches, and the like. The filling machines can use known devices adapted to each.
The container filled ice cream may be further packaged.

<Hardening process (hardening)>
Curing is performed to freeze the ice cream that has been completely filled. Curing may be achieved by cooling and curing the ice cream using known equipment, for example, a method of applying cold air of -30 to -40 ° C, a method of utilizing the heat of vaporization of liquid nitrogen, etc. I will not. Fast freezing is desirable because the rate of hardening affects the ice crystal growth of the ice cream during the process.

<Storage, distribution, sales>
The ice cream which has been cured is stored frozen and distributed, and delivered to each store, and then displayed on a frozen stocker and sold.

Then, the manufacturing process of a soft cream is demonstrated.
<Filling process>
When the frozen dessert is a soft cream, the soft cream mix which has been completely cooled is filled in a required amount into a required container using a filling machine. As the filling container, a conventionally known packaging container conforming to the purpose may be used. Examples include, but are not limited to, tetra-pack containers using processed paper, goebel-top containers, pillow containers made of plastic material, and inner bags for back-in-box (BIB). The filling machines can use known devices adapted to each. The filling may or may not be sterile. If filling is performed under sterile conditions, long-term distribution and storage can be performed at normal temperature. Tetrapac's aseptic filling machine is known as an example of the aseptic filling machine, but is not limited thereto. The container-packed soft cream mix may be further packaged, an example being, but not limited to, cartoning of cardboard boxes.

<Distribution>
The liquid soft cream mix packed in a cardboard box etc. is stored and distributed at normal temperature or under refrigeration and freezing conditions, and delivered to each store.

<Production and sales of soft cream using liquid soft cream mix>
As a method of producing a soft cream using the liquid soft cream mix delivered to each store, for example, the following production method can be mentioned.
The liquid soft cream mix produced at the factory is packed and delivered to each store. Then, the liquid soft cream mix is put into the frozen dessert manufacturing apparatus at a store, and while cooling and mixing the soft cream mix and the air at a predetermined ratio, it is cooled to a predetermined temperature of −4 to −10 ° C., and the air is held. By taking out the ice cream from the freezer from the freezer according to the consumer's order and piling it high from the bottom to the top on a container such as a cone cup, without passing through the curing step, without being distributed Soft cream is sold face to face in the soft state manufactured in the store.
The boxed soft cream mix is stored at normal temperature or refrigeration and freezing, is distributed at normal temperature or refrigeration and freezing, and is delivered to each store.

Examples of the present invention will be specifically described below, but the present invention is not limited to these examples.
1. The relationship between the content of the soft cream (1) HPMC in Lacto Ice Standard and the retention time The relationship between the content of HPMC and the retention time was investigated. Hereinafter, the time until the soft cream melts down is referred to as holding time. The composition of the soft cream mix base based on the lacto ice standard is as follows.
[Soft cream mix base of lacto ice standard]
The soft cream mix base of the lacto ice standard of Comparative Example 1 to be described later is prepared using saccharides, dairy products, fats and oils, emulsifiers, stabilizers, water, etc. as raw materials and composition ratios in Table 1. As sugars, sugar, starch syrup, etc. are used, as milk products, skimmed milk powder, etc. are used, as fats and oils, coconut oil and palm oil are used, and as stabilizers, cellulose, casein Na, polysaccharide thickeners are used. Vanilla flavor, carotene pigment etc. were used as others.

Example 1
A soft cream mix base of the above lacto ice standard is used using HPMC (product name: Metros (registered trademark) “NE-100”, Shin-Etsu Chemical Co., Ltd.) so that the content of HPMC is 0.01% by weight. The component materials and HPMC were mixed to prepare a soft ice cream mix of the lacto ice standard of Example 1. Specifically, the amount of saccharide added was reduced by the amount of HPMC added to the composition of Table 1 above to perform blending.

  Next, 1.7 L of the soft cream mix of Example 1 is put into a frozen dessert manufacturing apparatus (Freezer NA6462WE manufactured by Nissei Co., Ltd.), and about 110 g (about 140 ml) of soft cream is taken out one hour after freezing starts. The soft ice cream of the lacto ice standard of Example 1 was manufactured by making it pile up three-and-half pile up gradually and spirally on Nissei Co., Ltd. (No. 15 cone | corn).

[Examples 2 to 6]
The soft cream mix base composition material and HPMC such that the content of HPMC is 0.03 wt%, 0.05 wt%, 0.10 wt%, 0.30 wt%, 0.50 wt%. The soft creams of Examples 2 to 6 were produced in the same manner as Example 1 except that they were blended.

Comparative Example 1
A soft cream of Comparative Example 1 was produced in the same manner as Example 1, except that HPMC was not blended.

With respect to the soft creams of Examples 1 to 6 and Comparative Example 1, the retention time was measured by the following measurement method to evaluate the texture and the like.
[Measurement of retention time]
Incubator (at Yamato Scientific Co., Ltd., "IC101W") in which the soft cream manufactured in Examples 1 to 6 and Comparative Example 1 was air-circulated by a small fan ("BSOTOS 08WH", manufactured by Buffalo, Inc.) It was placed inside and supported with the cone cup standing up with the cup holder on the plate. The door was closed so that the outside air did not flow, and it was observed that the soft cream melted down. At this time, the time from when the soft cream was put into the incubator until the soft cream melted down on the plate was measured. The measurement was performed eight times, and the average time was calculated to be a holding time.

[Evaluation of texture etc.]
In addition, the soft creams of Examples 1 to 6 and Comparative Example 1 were tasted to examine quality such as texture, mouth feel (viscosity) and flavor. The results are shown in Table 3. The criteria for evaluation are as follows.
A: Good B: There is a slightly slimy feeling, and the texture is a little bad.

  The measurement results of the retention time and the evaluation results of the texture and the like are shown in Table 2 and FIG. 2 below. The horizontal axis in FIG. 2 is the content of HPMC (% by weight), and the vertical axis is the retention time (seconds).

  From Table 2 and FIG. 2, it can be seen that Examples 1 to 6 containing HPMC have improved retention time over Comparative Example 1 not containing HPMC. When the content of HPMC is 0.5% by weight, there is a slight slimy feeling and the texture is slightly deteriorated. The content of HPMC is preferably 0.01% by weight or more and 0.50% by weight or less. The lower limit value of the content is more preferably 0.02% by weight, and the upper limit value of the content is more preferably 0.40% by weight, 0.30% by weight, and 0.25% by weight in this order.

(2) Relationship between degree of substitution and retention time of methoxy group and hydroxypropoxy group of HPMC The relationship between degree of substitution of methoxy group of HPMC and hydroxypropoxy group and retention time was investigated.
[Examples 7 and 8]
The soft creams of Examples 7 and 8 were produced in the same manner as Example 4 except that Metros "SE-50" and "SFE-400" manufactured by Shin-Etsu Chemical Co., Ltd. were used as HPMC. The content of HPMC is 0.10% by weight.

Comparative Example 2
A soft cream of Comparative Example 2 was produced in the same manner as in Example 4 except that methyl cellulose ("MCE-100" manufactured by Shin-Etsu Chemical Co., Ltd.) was used instead of HPMC.

  The product specifications and measured values of "NE-100", "SE-50", "SFE-400", and "MCE-100", and "NE-4000" described later are shown in Tables 3 and 4 below. .

  The retention time was measured for Examples 4, 7, 8 and Comparative Example 2. The results are shown in Table 5 below and FIG. The vertical axis in FIG. 3 is the holding time, which is shown in minutes and seconds.

  From Table 5 and FIG. 3, it turns out that Example 4, 7 and 8 is improving the retention time compared with the comparative example 2 which does not contain a hydroxypropoxy group but contains only a methoxy group. Comparing Example 4 with Example 7, when the degree of substitution of the hydroxypropoxy group is approximately the same, the retention time is longer in Example 7 where the degree of substitution of the methoxy group is higher.

(3) Relationship between viscosity of HPMC and retention time The relationship between the content of HPMC and the retention time was investigated.
[Example 9]
A soft cream of Example 9 was produced in the same manner as Example 4 except that Metrose "NE-4000" manufactured by Shin-Etsu Chemical Co., Ltd. was used as HPMC. The content of HPMC is 0.10% by weight.
The retention time was measured for Examples 4 and 9. The results are shown in Table 6 below and FIG. The vertical axis in FIG. 4 is the holding time, which is shown in minutes and seconds.

  It can be seen from Table 6 and FIG. 4 that Example 9 having a higher viscosity has a longer retention time than Example 4.

(4) The relationship between the number of heat sterilization treatments with HPMC frozen dessert manufacturing apparatus and the holding time The relationship between the number of heat sterilization treatments with HPMC frozen dessert manufacturing apparatus and the holding time was investigated. With respect to the soft cream of Example 4 in which the content of HPMC is 0.10% by weight, the retention time in the case where sterilization processing was performed 0, 1 and 7 times with the frozen dessert manufacturing apparatus was measured. The results are shown in Table 7 below and FIG. The vertical axis in FIG. 5 is the holding time, which is shown in minutes and seconds.

  Although the retention time decreases as the number of sterilization treatments increases, it can be seen from Table 7 and FIG. 5 that sufficiently long retention times are obtained even when the number of sterilization treatments is seven.

2. Relationship between content of ice cream standard soft cream (1) HPMC and retention time The relationship between content of HPMC and retention time was examined. The composition of the ice cream standard soft cream mix base is as follows.
[Soft cream mix base of ice cream standard]
The soft cream mix base of the ice cream specification of the comparative example 3 mentioned later was prepared with the composition shown in Table 8 using saccharides, dairy products, an emulsifier, a stabilizer, others, water etc. as a raw material. In addition, sugar etc. was used as saccharides, butter, skimmed milk powder etc. was used as dairy products, cellulose, casein Na, polysaccharide thickener was used as a stabilizer, and carotene pigment etc. were used as others.

[Example 10]
Soft ice cream base material of the above ice cream standard and HPMC as the HPMC using Metros "NE-100" made by Shin-Etsu Chemical Co., Ltd. and having a content of HPMC of 0.03% by weight The ice cream standard soft cream mix of Example 10 was prepared by mixing, and the ice cream standard soft cream of Example 10 was produced in the same manner as Example 1. Specifically, the amount of saccharide added was reduced by the amount of HPMC added to the composition of Table 8 to perform blending.

[Examples 11, 12]
Example 11 is the same as Example 10 except that HPMC is mixed with the component material of the soft cream mix base such that the content of HPMC is 0.10% by weight and 0.50% by weight. , Produced 12 soft creams.

Comparative Example 3
A soft cream of Comparative Example 3 was produced in the same manner as Example 10 except that HPMC was not blended.
Then, in the same manner as in Example 1, the dissolution start times of the soft creams of Examples 10 to 12 and Comparative Example 3 were measured. The results are shown in Table 9 below and FIG. The horizontal axis in FIG. 6 is the content of HPMC (% by weight), and the vertical axis is the retention time (seconds).

  From Table 9 and FIG. 6, it can be seen that Examples 10 to 12 including HPMC have improved retention time over Comparative Example 3 not including HPMC. The content of HPMC is preferably 0.03% by weight or more and 0.50% by weight or less. The lower limit value of the content is more preferably 0.05% by weight, and the upper limit value of the content is more preferably 0.40% by weight, 0.30% by weight, and 0.25% by weight in this order.

(2) Relationship between degree of substitution and retention time of methoxy group and hydroxypropoxy group of HPMC The relationship between degree of substitution of methoxy group of HPMC and hydroxypropoxy group and retention time was investigated.
[Examples 13 and 14]
The soft creams of Examples 13 and 14 were produced in the same manner as Example 11 except that Metros "SE-50" and "SFE-400" manufactured by Shin-Etsu Chemical Co., Ltd. were used as HPMC. The content of HPMC is 0.10% by weight.

Comparative Example 4
A soft cream of Comparative Example 4 was produced in the same manner as in Example 11 except that methyl cellulose ("MCE-100" manufactured by Shin-Etsu Chemical Co., Ltd.) was used instead of HPMC.

  The retention time was measured for Examples 11, 13, and 14 and Comparative Examples 3 and 4. The results are shown in Table 10 below and FIG. The vertical axis in FIG. 7 is the holding time, which is shown in minutes and seconds.

  From Table 10 and FIG. 7, it turns out that Example 11, 13, 14 and the comparative example 4 are improving the retention time compared with the comparative example 3 which does not contain HPMC. And Example 11, 13, 14 does not contain a hydroxy propoxy group, but the retention time is longer than the comparative example 4 which contains only a methoxy group. By comparing Example 11 and Example 13, when the degree of substitution of the hydroxypropoxy group is substantially the same, Example 13 having a higher degree of substitution of the methoxy group has a longer retention time. Comparing Example 13 with Example 14, when the degree of substitution of the methoxy group is substantially the same, Example 13 with a higher degree of substitution of the hydroxypropoxy group has a longer retention time.

3. The relationship between the content of ice cream standard hard ice cream (1) HPMC and the retention time The relationship between the content of HPMC and the retention time was investigated.
[Example 15]
Mix the material of Mix base (ice cream standard) shown in Table 8 so that the content of HPMC is 0.10% by weight, and mix Metrouse "SE-50" made by Shin-Etsu Chemical Co., Ltd. as HPMC. The mixture for hard ice cream of Example 15 (ice cream standard) was prepared.
Next, the mix for hard ice cream of Example 15 is put into a frozen dessert manufacturing apparatus (Freezer NA6462WE manufactured by Nissei Co., Ltd.), it is frozen, about 110 g (about 140 ml) of ice cream is taken out, and a corn cup (Nisei Co., Ltd. After making it pile up spirally in steps of 3 stages and a half on a No. 15 cone), put it in a -20 ° C freezer immediately and set it for 24 hours or more to harden it. Standard) manufactured. The product temperature after curing was about -20 ° C.

Comparative Example 5
A hard ice cream of Comparative Example 5 was produced in the same manner as Example 15, except that HPMC was not blended.
And holding time of the hard ice cream of Example 15 and comparative example 5 was measured like Example 1. The results are shown in Table 11 below and FIG. The vertical axis in FIG. 8 is the holding time, which is shown in minutes and seconds.

  It can be seen from Table 11 and FIG. 8 that Example 15 including HPMC has a significantly improved retention time as compared to Comparative Example 5 not including HPMC.

4. Relationship between fat content and retention time of soft cream mix The retention time when changing the fat content in the soft cream mix base of Table 1 was measured.
Comparative Example 6
The soft cream of Comparative Example 6 was produced in the same manner as in Example 1 except that the fat content of the soft cream mix base was 0% by weight and HPMC was not blended. In addition, the addition amount of saccharides was made to increase by the part which made the fat amount 0 weight% with respect to the composition of said Table 1, and it mix | blended.
Comparative Example 7
A soft cream of Comparative Example 7 was produced in the same manner as Comparative Example 6 except that 0.10 wt% of Metrose "NE-100" manufactured by Shin-Etsu Chemical Co., Ltd. was blended as HPMC. In addition, since the addition amount of HPMC was added with respect to the composition of the said comparative example 6, the addition amount of saccharides was reduce | subtracted and compounded.

Comparative Example 8
The soft cream of Comparative Example 8 was manufactured in the same manner as Comparative Example 6 except that the fat content of the soft cream mix base was 3.0% by weight.
[Example 16]
The soft cream of Example 16 was manufactured in the same manner as Comparative Example 8 except that 0.10% by weight of the HPMC was blended.

   The comparative example in which the fat amount of the soft cream mix base is 6.0% by weight and HPMC is not blended corresponds to the comparative example 1, and the fat amount of the soft cream mix base is 6.0% by weight, The embodiment in which 0.10 wt% of HPMC is blended corresponds to the above-mentioned Embodiment 4.

Comparative Example 9
The soft cream of Comparative Example 9 was manufactured in the same manner as Comparative Example 6 except that the fat content of the soft cream mix base was changed to 9.0% by weight.
[Example 17]
The soft cream of Example 17 was manufactured in the same manner as Comparative Example 10 except that 0.10% by weight of the HPMC was blended.

Comparative Example 10
The soft cream of Comparative Example 10 was manufactured in the same manner as Comparative Example 6 except that the fat content of the soft cream mix base was 15.0% by weight.
[Example 18]
The soft cream of Example 18 was manufactured in the same manner as in Comparative Example 11 except that 0.10% by weight of the HPMC was blended.

  And the holding time of the soft cream of Example 4, 16-18 and Comparative example 1, 6-10 was measured like Example 1. FIG. The results are shown in Table 12, FIG. 9 and FIG. 10 below. The horizontal axis in FIG. 9 is fat (% by weight), and the vertical axis is holding time (seconds). In FIG. 9, the result of Comparative Example 7 and Examples 4 and 16 to 18 is shown. FIG. 10 is a graph showing holding times of soft creams of Examples 4, 16 to 18 and Comparative Examples 1, 6 to 10. The horizontal axis in FIG. 10 is fat (% by weight), and the vertical axis is retention time, which is shown in minutes and seconds.

  From Table 12, FIG. 9 and FIG. 10, it is understood that the retention time is improved by blending HPMC when the fat content is 3% by weight or more. The lower limit of the fat content is preferably 4% by weight, more preferably 5% by weight.

  From the above, by containing 0.01% by weight or more and 0.50% by weight or less of HPMC in the ice cream mix base, the holding time is favorably extended in a state in which good viscosity, flavor and texture are maintained. That was confirmed. And when fat content is 3 weight% or more and 15 weight% or less, a favorable holding time is obtained.

  The embodiment disclosed this time should be considered as illustrative in all points and not restrictive. The scope of the present invention is intended to include all modifications within the scope of the claims, and the scope equivalent to the scope of the claims.

Claims (5)

Containing 0.01% by weight or more and 0.5% by weight or less of hydroxypropyl methylcellulose ,
Contains at least 3% fat by weight,
Frozen desserts wherein the degree of substitution of methoxy groups of hydroxypropyl methylcellulose is less than 30% 19%, substitution degree of hydroxypropoxy groups is characterized by der Rukoto 4% or more and 12% or less.   The frozen confectionery according to claim 1, wherein the time for melting down is 130 seconds or more from the point of time when the sample is kept at 35 ° C and placed in an air-circulated incubator. Containing 0.01% by weight or more and 0.5% by weight or less of hydroxypropyl methylcellulose, containing 3% by weight or more of fat, the degree of substitution of methoxy group of said hydroxypropyl methylcellulose is 19% or more and 30% or less, hydroxy The soft cream produced without undergoing a curing step , wherein the degree of substitution of propoxy group is 4% or more and 12% or less . Containing 0.01% by weight or more and 0.5% by weight or less of hydroxypropyl methylcellulose, containing 3% by weight or more of fat, the degree of substitution of methoxy group of said hydroxypropyl methylcellulose is 19% or more and 30% or less, hydroxy the degree of substitution of propoxy groups frozen dessert material according to claim der Rukoto 12% more than 4% or less. The manufacturing method of the frozen dessert which manufactures a frozen dessert using the frozen dessert raw material of Claim 4 .

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