JP6704485B1 - Frozen dessert containing highly unsaturated fatty acids - Google Patents

Abstract

An object of the present invention is to suppress deterioration of flavor in a frozen dessert containing PUFA with time. It has been found that, in a frozen dessert containing DHA or EPA, the off-flavor that occurs during low-temperature storage can be efficiently suppressed when a water phase containing a polyphenol is finely dispersed in an oil or fat containing DHA or EPA, The present invention has been completed. [Selection diagram] None

Description

The present invention relates to a frozen dessert containing DHA and/or EPA.

Patent Document 1 relates to a frozen dessert for nutritional supplement, and describes EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) as functional components. There is also a description of guava leaf polyphenols.
Patent Document 2 is an application referred to as "a glyceride oil composition derived from fish oil and a method for producing the same", which describes that DHA and EPA are contained. There is also a description of ice cream as a food containing the oil and fat composition. And, there is a description of catechin as an antioxidant.
Patent Document 3 is an application relating to a composition containing lecithin and LC-PUFA, and describes "ice cream" as a food containing the composition. There is also a description of an embodiment containing a polyphenol antioxidant.
Patent Document 4 is an application referred to as “food product for diabetic patients”, which describes an embodiment containing LC-PUFA as a lipid and also describes ice cream as a food. Further, there is a description of polyphenol.
Patent Document 5 is an application relating to a "high PUFA oil composition", but describes that the product is frozen in order to maintain the storage stability of this product.

JP, 2005-043757, A Japanese Patent Publication No. 2010-503748 Japanese Patent Publication No. 2010-535526 Japanese Patent Publication No. 2008-509213 Japanese Patent Publication No. 2008-519129

An object of the present invention is to suppress flavor deterioration over time in a frozen dessert containing a highly unsaturated fatty acid.

Since frozen desserts represented by ice cream are stored at extremely low temperatures, they can be stored for a very long time, and it is said that it is not necessary to display the expiration date or expiration date (Wikipedhia "Ice Cream" 2019 Search March 1 https://en.wikipedia.org/wiki/%E3%82%A2%E3%82%A4%E3%82%B9%E3%82%AF%E3%83%AA%E3% 83%BC%E3%83%A0). This is because it is considered that the quality change is extremely small at an extremely low temperature where ice cream is stored.
Polyunsaturated fatty acids (sometimes abbreviated as PUFA) are fatty acids that are easily oxidized, but it is said that oxidation is more likely to occur at higher temperatures. On the contrary, it is generally believed that oxidation can be suppressed at extremely low temperatures. Therefore, as described in Patent Document 5, the composition containing PUFA is generally frozen and stored.

From the above-mentioned common technical knowledge, it was thought that in frozen desserts containing PUFA, the generation of a different flavor due to the oxidation of PUFA was suppressed during low temperature storage. However, as a result of investigations by the present inventor, it was found that a frozen dessert containing PUFA has a different flavor over time. And, this different flavor was different from that when PUFA was oxidized at room temperature. Therefore, in order to suppress the occurrence of this peculiar off-flavor, earnest studies were conducted.

Regarding frozen desserts containing PUFA, some prior art has been found. However, all of them are limited to the description within the scope of conventional technical common sense, and in the first place, in frozen desserts containing PUFA, it is recognized that a different flavor from that of PUFA stored at room temperature occurs, and measures against it are considered. I couldn't find anything.
For example, Patent Document 1 describes a guava leaf polyphenol, but this is merely described as "may be included" as a health functional ingredient, and its addition mode and use as an antioxidant are also disclosed. Was not done.

The ice cream described in Patent Document 2 is only described as an example of various foods, and catechin is also described as an example of various antioxidants. And there was no suggestion of combining them. Further, it does not disclose the addition mode of the antioxidant.
The description of the ice cream in Patent Document 3 is described only as an example of various foods, and the polyphenol antioxidant is also described as an example of various antioxidants. Moreover, the aspect of adding an antioxidant is not disclosed.

"LC-PUFA" described in Patent Document 4 is only one of many lipids listed, and ice cream is only one of many foods listed. .. Polyphenol is also described only as one of many plant extracts, and its use as an antioxidant is not disclosed.
As described above, it was not possible to obtain hints for solving the problems of the present invention from the related art.

The present inventor has conducted further studies. As a result, in frozen desserts containing DHA or EPA, the off-flavor that occurs during low-temperature storage cannot be prevented by vitamin C, which is a general antioxidant, and fats and oils containing DHA and EPA contain polyphenols. It was found that the water phase can be efficiently suppressed when finely dispersed, and the present invention has been completed.

That is, the present invention is
(1) Aqueous phase containing polyphenol is contained in oil and fat containing DHA and/or EPA in a finely dispersed state, containing DHA and EPA in a total amount of 0.01 to 2% by mass, and generating an abnormal flavor during low temperature storage Frozen dessert,
(2) The frozen dessert according to (1) above, wherein the polyphenol is contained in an amount of 2 to 100% by mass based on the total amount of DHA and EPA.
(3) The frozen dessert according to (1) or (2) above, wherein the polyphenol is derived from one or more selected from tea polyphenol, apple polyphenol, and grape polyphenol.
(4) The frozen dessert according to any one of (1) to (3) above, which contains 3% by mass or more of milk solids.
(5) A frozen dessert is prepared by preparing an aqueous phase containing 3 to 70% by mass of polyphenol, and finely dispersing the aqueous phase in an oil or fat containing DHA and/or EPA as one of the raw materials. 1) to (4) the method for producing a frozen dessert according to any one of items
(6) A fat composition in which an aqueous phase containing a polyphenol is finely dispersed in a fat containing DHA and/or EPA so that the polyphenol is contained in an amount of 2 to 100% by mass based on the total amount of DHA and EPA. A method for suppressing the generation of an off-flavor during low-temperature storage in a frozen dessert containing DHA and EPA in a total amount of 0.01 to 2% by mass.
(7) A polyunsaturated fatty acid for frozen desserts, in which an aqueous phase containing 3 to 70% by mass of polyphenol is finely dispersed in an oil or fat containing DHA and/or EPA and the occurrence of an off-flavor during storage at low temperatures is suppressed. Containing fat composition,
It is about.

According to the present invention, a frozen dessert containing DHA and EPA in a total amount of 0.01 to 2 mass% and having a good flavor can be provided by a simple method.

In the present invention, DHA is an abbreviation for Docosahexaenoic acid. EPA is an abbreviation for eicosapentaenoic acid. In the present invention, PUFA is an abbreviation for polyunsaturated fatty acid, and is an unsaturated fatty acid having two or more unsaturated bonds. DHA and EPA are representative examples.

The present invention relates to a frozen dessert having a good flavor and containing 0.01 to 2% by mass of DHA and EPA in total. Here, it goes without saying that DHA and EPA are included as triglycerides containing them. The total amount of DHA and EPA is more preferably 0.05 to 1% by mass, and further preferably 0.05 to 0.5% by mass. By containing a proper amount of DHA and EPA in total, the present frozen dessert can promote various physiological effects of DHA and EPA, and can obtain a frozen dessert having a good flavor.

The frozen dessert referred to in the present invention is a general term for confectioneries that are chilled and served, and is particularly stored below freezing. Specific examples thereof include ice cream, ice candy, shaved ice, sorbet, and frozen yogurt. More preferably, it contains 3% by mass or more of milk solids, and further preferably 10% or more of milk solids, of which 3% or more of milk fat is contained, and most preferably milk. The solid content is 15% or more. In addition, a milk solid content of 3% or more is defined as "lacto ice", and a milk solid content of 10% or more, of which milk fat content is 3% or more, is defined as "ice milk". By containing an appropriate amount of milk solids, the frozen dessert according to the present invention has a better flavor.

The frozen dessert according to the present invention is characterized by containing an aqueous phase containing polyphenol. As the polyphenol, more preferable are tea polyphenol, apple polyphenol and grape polyphenol, more preferable are tea polyphenol and apple polyphenol, and further preferable are tea polyphenol. By using an appropriate polyphenol, a frozen dessert having a good flavor can be obtained.
The natural product extract may contain other components in addition to polyphenol as an active ingredient. However, in the present invention, an agent mainly composed of polyphenol is also simply referred to as polyphenol.

The aqueous phase containing polyphenol preferably contains polyphenol in an amount of 3 to 70% by mass. This amount is more preferably 15 to 70% by mass, and further preferably 30 to 70% by mass. If the polyphenol concentration in the aqueous phase is appropriate, a frozen dessert with a good flavor can be obtained.

In the aqueous phase containing polyphenol, it is desirable to allow a water-soluble component to coexist in addition to polyphenol. The water-soluble component is preferably sugar, and specific examples thereof include sugar, sugar alcohol, and dextrin. The coexistence of such a water-soluble component further suppresses the generation of a different flavor in the frozen dessert.

In the present invention, the aqueous phase containing polyphenol needs to be finely dispersed in the fat or oil containing DHA and/or EPA. Here, the fine dispersion refers to a finely dispersed state. The particle size is preferably 50 to 1000 nm, more preferably 50 to 700 nm, and further preferably 50 to 500 nm. With a proper particle size, a frozen dessert with a good flavor can be obtained.

In the frozen dessert according to the present invention, it is desirable that the polyphenol is contained in an amount of 2 to 100% by mass based on the total amount of DHA and EPA. This amount is more preferably 2 to 50% by mass, further preferably 2 to 20% by mass. As a matter of course, the polyphenol as referred to herein needs to be present in a state of being finely dispersed in an oil or fat containing DHA and/or EPA while being contained in an aqueous phase.
By containing polyphenol in an appropriate amount with respect to the total amount of DHA and EPA, it is possible to obtain a frozen dessert having a good flavor while promoting the effects of DHA and EPA.

Next, the method for producing a frozen dessert according to the present invention will be described with an example.
In the present invention, first, an aqueous phase containing polyphenol is prepared. In addition to polyphenol, a water-soluble component is appropriately dissolved in the aqueous phase.
Also, an oil or fat containing DHA and/or EPA is prepared. As the fats and oils other than DHA and EPA, various edible fats and oils can be used. The oil and fat prepared here is referred to as an oil phase. An emulsifier is dissolved in the oil phase if necessary.
Next, the water phase is added to the oil phase and emulsified into a water-in-oil type. Various emulsification devices can be used for emulsification. Specifically, a high pressure homogenizer can be mentioned. Thereby, the water phase is finely dispersed in the oil phase.
The obtained emulsion is used as a raw material for frozen desserts to prepare frozen desserts. Frozen desserts are prepared by a standard method.

The present invention can also be said to be a method for suppressing the generation of an off-flavor during cold storage in a frozen dessert containing DHA and EPA in a total amount of 0.01 to 2.0% by mass. In the storage of such frozen desserts, a method for suppressing the generation of different flavors over time has not been known so far, and according to the present invention, the generation of different flavors during storage is suppressed, and the total of DHA and EPA is 0.0. Frozen desserts containing 1 to 2.0% by mass have come to be obtained.
Further, the present invention can be said to be a highly unsaturated fatty acid-containing oil or fat composition for frozen desserts, in which the occurrence of an off-flavor during storage at low temperature is suppressed. Oils and fats containing DHA and EPA have been known, but it has not been known what kind of oils and fats are suitable for use in suppressing the generation of an off-flavor during the low temperature storage of the frozen dessert. The present invention has revealed a PUFA-containing oil/fat composition suitable for the use.
Examples will be described below.

Study 1 Preparation of Oils and Fats Containing Polyphenols Oils and fats containing polyphenols were prepared according to Table 1-1. The preparation method was in accordance with “○Preparation method of oil and fat containing polyphenol”. The size of the aqueous phase particles was in accordance with "○ measuring method of aqueous phase particle size".

・食用油脂には、パーム分別油、ヤシ油、大豆油（それぞれ不二製油株式会社製）の混合油を使用した。
・PUFA含有油脂には、DHAとEPAを合計４４．８質量％含有する油脂を使用した。
・乳化剤１には、阪本薬品工業株式会社製ポリグリセリン縮合リシノレイン酸エステル「CRS-75」を使用した。
・ポリフェノール１には茶抽出物である太陽化学株式会社製「サンフェノン９０S」を使用した。 ○Table 1-1 Formulation

-For edible oil and fat, a mixed oil of palm fractionated oil, coconut oil, and soybean oil (each made by Fuji Oil Co., Ltd.) was used.
-For PUFA-containing fats and oils, fats and fats containing a total of 44.8 mass% of DHA and EPA were used.
As the emulsifier 1, Sakamoto Yakuhin Kogyo Co., Ltd. polyglycerin condensed ricinoleic acid ester "CRS-75" was used.
As the polyphenol 1, a tea extract "Sunphenon 90S" manufactured by Taiyo Kagaku Co., Ltd. was used.

○ Preparation method 1 of oils and fats containing polyphenols An oil phase and an aqueous phase were prepared according to the formulation.
2 The water phase was added while stirring the oil phase to obtain a substantially water-in-oil emulsion.
3 It was emulsified into a water-in-oil emulsion by a high pressure homogenizer (37 Mpa, 20 passes).

○Measuring Method of Aqueous Phase Particle Size In the present invention, the particle size was measured by the following apparatus and conditions.
Device name: Zetasizer Nano S, manufacturer: Malvern 10 μl of the fat composition to be measured was diluted in 2 ml of hexane for measurement.
Temperature: 20.0℃
Equilibration time: 240 seconds Cell: Glass cell Measurement angle: 173°
Positioning method: Optimal position selection Automatic damping selection: Yes

Study 2 Preparation of frozen dessert A frozen dessert was prepared using the sample prepared in Study 1. The formulation was in accordance with Table 2-1. Frozen desserts were prepared according to “○ Frozen dessert preparation method”.
The frozen dessert thus obtained was stored at −20° C. for 21 days and then subjected to sensory evaluation. The method followed the "○ sensory evaluation method". The results are shown in Table 2-2.

・デキストリン１には、三和澱粉工業株式会社製「サンデックス＃２５０」を使用した
・乳化剤２には、理研ビタミン株式会社製グリセリン脂肪酸エステル「エマルジーＭＳ」を使用した。 Table 2-1 Mixing of frozen dessert

-"Sandex #250" manufactured by Sanwa Starch Industry Co., Ltd. was used as the dextrin 1 ・Glycerin fatty acid ester "Emergency MS" manufactured by Riken Vitamin Co., Ltd. was used as the emulsifier 2.

○ Frozen dessert preparation method 1 According to the formulation, emulsifier 2 was dissolved in hot water at 70°C, and skimmed milk powder, dextrin 1, sugar and flavor were mixed.
2 After adding the fats and oils to be tested, the mixture was stirred at 8000 rpm for 10 minutes using a homomixer while maintaining the temperature at 70°C.
3 Using a high pressure homogenizer, it was emulsified at 15 MPa.
The 43 emulsion was sterilized at 70° C. for 30 minutes and aged at 5° C. overnight.
5 Freezing treatment was carried out with a commercially available ice creamer to prepare frozen desserts.

○ Sensory evaluation method 1 The frozen dessert prepared by "○ frozen dessert preparation method" was stored at -20°C for 21 days.
2 It was left at room temperature for 15 minutes.
3 Three panelists sampled the food, and after a discussion, scored according to the following criteria.
1 point Compared with a control frozen dessert, you can feel a different flavor.
Compared to the 2 point control frozen dessert, a slight difference is felt, but it is not a different flavor.
3 points Compared to control frozen desserts, they are judged to be equivalent.
Two or more points were judged to pass.

Table 2-2 Sensory evaluation results

Discussion-In Comparative Example 2-1, which uses only sodium ascorbate, which is a general antioxidant, it is not possible to suppress the off-flavor that occurs at low temperatures, and the same difference as Comparative Example 2-2 in which no antioxidant is used. I could feel the flavor.
-In accordance with Examples 2-1 to 2-4, suppression of the off-flavor was observed by increasing the ratio of using polyphenol as an antioxidant.
-In addition, sodium ascorbate had a sufficient effect in suppressing the oxidation of PUFA at room temperature to high temperature. However, in frozen desserts, sodium ascorbate had almost no effect of suppressing the off-flavor, and when polyphenol was used, the effect of specifically suppressing the off-flavor was confirmed.

Study 3 Preparation of fats and oils containing polyphenol 2
Oils and fats containing polyphenols were prepared according to Table 3-1. The preparation method was in accordance with “○Preparation method of oil and fat containing polyphenol”. The size of the aqueous phase particles was in accordance with "○ measuring method of aqueous phase particle size".

・食用油脂には、パーム分別油、ヤシ油、大豆油（それぞれ不二製油株式会社製）の混合油を使用した。
・PUFA含有油脂には、DHAとEPAを合計４４．８質量％含有する油脂を使用した。
・乳化剤１には、阪本薬品工業株式会社製ポリグリセリン縮合リシノレイン酸エステル「CRS-75」を使用した。
・ポリフェノール２にはアサヒフードアンドヘルス社製のリンゴ抽出物「アップルフェノンSH」を使用した。
・ポリフェノール３にはインデナジャパン社製のブドウ抽出物「GRAPE SEED EXTRACT」を使用した。 ○Table 3-1 Formulation

-For edible oil and fat, a mixed oil of palm fractionated oil, coconut oil, and soybean oil (each made by Fuji Oil Co., Ltd.) was used.
-For PUFA-containing fats and oils, fats and fats containing a total of 44.8 mass% of DHA and EPA were used.
As the emulsifier 1, Sakamoto Yakuhin Kogyo Co., Ltd. polyglycerin condensed ricinoleic acid ester "CRS-75" was used.
-For polyphenol 2, the apple extract "Applephenon SH" manufactured by Asahi Food and Health was used.
-For the polyphenol 3, the grape extract "GRAPE SEED EXTRACT" manufactured by Indena Japan was used.

Study 4 Preparation of frozen dessert A frozen dessert was prepared using the sample prepared in Study 2. The formulation was in accordance with Table 4-1. Frozen desserts were prepared according to “○ Frozen dessert preparation method”.
The frozen dessert thus obtained was stored at −20° C. for 21 days and then subjected to sensory evaluation. The method followed the "○ sensory evaluation method". The results are shown in Table 4-2.

・デキストリン１には、三和澱粉工業株式会社製「サンデックス＃２５０」を使用した。
・乳化剤２には、理研ビタミン株式会社製グリセリン脂肪酸エステル「エマルジーＭＳ」を使用した。 Table 4-1 Mixing of frozen dessert

-For Dextrin 1, "Sandex #250" manufactured by Sanwa Starch Industry Co., Ltd. was used.
-As the emulsifier 2, glycerin fatty acid ester "EMALGE MS" manufactured by Riken Vitamin Co., Ltd. was used.

Table 4-2 Sensory evaluation results

Discussion ・It was confirmed that, in the frozen dessert containing a predetermined amount of PUFA, the unusual flavor caused by the frozen storage of the frozen dessert can be significantly suppressed when the polyphenol material is used.

Claims (2)

A fat or oil in which an aqueous phase containing a polyphenol is finely dispersed in a fat or oil containing DHA and/or EPA to have a particle diameter of 500 nm or less so that the polyphenol is contained in an amount of 2 to 100% by mass based on the total amount of DHA and EPA. preparing ice cream composition as one of the raw materials, in ice cream containing 0.01 to 2 wt% of DHA and EPA in total, different flavors method of suppressing generation of low temperature storage. The method according to claim 1, wherein the polyphenol is derived from one or more selected from tea polyphenol, apple polyphenol, grape polyphenol.