JP7152314B2 - Frozen dessert containing ice containing high-concentration CO2 with improved cool feeling and carbonated feeling at the time of eating - Google Patents

Description

The present invention provides a frozen dessert (hereinafter also referred to as "high-concentration _CO2 ice-containing frozen dessert") containing ice with a high _CO2 content (hereinafter also referred to as "high-concentration _CO2 ice"), and a frozen confection containing high-concentration _CO2 ice, which has improved cool feeling and carbonic acid feeling derived from high-concentration _CO2 ice when eaten, and suppresses gas smell of aftertaste derived from high-concentration _CO2 ice. The present invention also relates to a method for producing such a high-concentration CO ₂ ice-containing frozen dessert.

A substance called _CO2 hydrate (carbon dioxide hydrate) is known as a kind of ice containing a high concentration of _CO2 (high _CO2 content). CO ₂ hydrate refers to clathrate compounds in which carbon dioxide molecules are confined in the voids of water molecule crystals. A water molecule that forms a crystal is called a "host molecule", and a molecule that is confined in the vacant space of the water molecule crystal is called a "guest molecule" or "guest substance". CO ₂ hydrate generates CO ₂ upon melting because it decomposes into CO ₂ (carbon dioxide) and water when melted. _CO2 hydrate can be produced by subjecting _CO2 and water to conditions of low temperature and _{high CO2} partial pressure, e.g. It can be produced under conditions including a CO ₂ partial pressure higher than the equilibrium pressure of the rate (hereinafter also referred to as "CO ₂ hydrate production conditions"). The above-mentioned conditions of "being a certain temperature and having a CO ₂ partial pressure higher than the equilibrium pressure of CO ₂ hydrate at that temperature" are shown in Figure 2 of Non-Patent Document 1 and Figure 7 of Non-Patent Document 2. and the equilibrium pressure curve of CO ₂ hydrate disclosed in Figure 15 ₍ for example, the vertical axis represents CO ₂ pressure and the horizontal axis represents temperature). , for example, when the vertical axis represents CO ₂ pressure and the horizontal axis represents temperature, it is expressed as a combination of temperature and CO ₂ pressure in the region above the curve). _CO2 hydrate can also be produced by reacting fine ice instead of water with _CO2 under conditions of low temperature and low _CO2 partial pressure. The higher the _CO2 pressure in producing the _CO2 hydrate and the lower the temperature of the _CO2 and water, the higher the _CO2 content of the _CO2 hydrate tends to be. The CO ₂ content of the CO ₂ hydrate can be about 3 to 28% by weight, depending on the method of producing the CO ₂ hydrate, and the CO ₂ content of carbonated water (about 0.5% by weight) ), significantly higher.

As an application of _CO2 hydrate, it is known to add and mix _CO2 hydrate with beverages. For example, Patent Document 1 discloses a method of producing carbonated beverages by mixing CO ₂ hydrate with a beverage to impart carbonic acid to the beverage, and Patent Document 2 discloses that CO ₂ hydrate is covered with ice. It is disclosed to cool a lukewarm beverage and to re-carbonate a flattened beverage by adding a carbonation medium formed by the method to the beverage.

It is also known that CO ₂ hydrate is mixed into frozen desserts such as shaved ice and ice cream as an application of CO ₂ hydrate. For example, in Patent Document 3, by mixing CO ₂ hydrate into frozen desserts such as shaved ice and ice cream, the CO ₂ hydrate melts in the oral cavity of the person who eats the frozen desserts, resulting in the following: It is disclosed that the frozen dessert can produce not only the fizzy feeling peculiar to carbonic acid, but also a stimulating texture that makes the frozen dessert pop in the mouth. Further, in Patent Document 4, when water ice is produced by mixing ice slurry, ice particles, and carbon dioxide-water inclusion compound-containing particles, even after frozen storage for 6 months, it can be stored in a freezer. It is disclosed that a spoonable water ice is obtained immediately after removal from the ice. Further, in Patent Document 5, water, sweetener, flavoring agent, N ₂ O hydrate particles (or N ₂ O hydrate/CO ₂ hydrate mixed particles), and, if necessary, stabilizers, emulsifiers, proteins Disclosed is a frozen confectionery product comprising and having taste characteristics (eg, taste) that differ from those known.

Frozen desserts include ice cream, ice milk, lacto ice, ice desserts, and the like. Ice cream, ice milk, and lacto ice are stipulated in the "Ministerial Ordinance Concerning Ingredient Standards for Milk and Dairy Products" based on the Food Sanitation Law, and are classified according to the content of milk components (milk solids, milk fat). . Regarding the classification of the content of such milk components, ice cream contains milk solids of 15.0% or more (of which milk fat is 8.0% or more), and ice milk is milk. It contains 10.0% or more of solids (including 3.0% or more of milk fat), and lacto ice contains 3.0% or more of milk solids. Also, the milk component content of the frozen dessert is less than 3.0% milk solids.

By the way, conventionally, cooling agents that give a cold sensation (cool sensation) to the skin, oral cavity, and throat of humans, that is, a cooling effect, include dentifrices, sweets (e.g., chewing gum, candies, etc.), tobacco, and poultices. is used in cosmetics, etc. L-menthol (L-menthol) is currently widely used as a flavor substance that imparts a cooling sensation, but its cooling effect lacks sustainability, and if the amount used is increased, the cooling effect is enhanced. On the other hand, there is a drawback that it may be accompanied by a bitter taste. Also, L-menthol is sometimes used in ice creams, but since it produces a mint flavor, depending on the desired flavor of the ice cream, the flavor balance may be impaired. As a technique for emphasizing the cooling sensation of ice creams without using L-menthol, Patent Document 6 discloses that the percentage of whey protein among the proteins derived from milk components contained in ice creams is set to 25% or more. It is disclosed that by doing so, it is possible to obtain ice creams with a light texture, a good meltability in the mouth, and a more emphasized cooling sensation peculiar to ice cream.

On the other hand, Patent Document 7 discloses an acidic foaming ice cream containing acidic soluble soybean protein as an essential ingredient. The addition of organic acids such as acid is described. Organic acids such as lactic acid and citric acid are known as acidulants that impart an acidic taste to food and drink.

However, in high-concentration _CO2 ice-containing frozen desserts such as ice creams containing high-concentration _CO2 ice, the cooling sensation and carbonation feeling derived from high-concentration _CO2 ice are improved, or the aftertaste derived from high-concentration _CO2 ice is improved. It was not known until now to add an acidulant to the high-concentration CO ₂ ice-containing frozen dessert in order to suppress the gas smell of ice cream.

JP 2005-224146 A Japanese Patent No. 4969683 Japanese Patent No. 4716921 Japanese Patent No. 4169165 Japanese Patent No. 2781822 JP-A-2005-130751 WO 2005/063039 Pamphlet

J. Chem. Eng. Data (1991) 36, 68-71 J. Chem. Eng. Data (2008), 53, 2182-2188

Under the circumstances of the background art as described above, the present inventors, in the process of proceeding with the development toward the practical use of frozen desserts containing high-concentration _CO2 ice, specifically investigated the flavor of frozen desserts containing high-concentration _CO2 ice. Study was carried out. As a result, when eating frozen desserts containing high-concentration CO ₂ ice, the carbon dioxide gas derived from the high-concentration CO ₂ ice generated in the mouth may leave a strong smell of carbon dioxide gas in the aftertaste of the frozen desserts. I found an issue. This problem has not been known so far, and is a new problem newly discovered by the present inventors.

The problem of the present invention based on such a novel problem is to improve the cool feeling and carbonic acid feeling derived from high-concentration _CO2 ice at the time of eating, and to suppress the aftertaste gas smell derived from high-concentration _CO2 ice. An object of the present invention is to provide a frozen dessert containing high-concentration _CO2 ice, a method for producing the frozen dessert containing high-concentration _CO2 ice, and the like.

In order to solve the above problems, the present inventors conducted various studies and found that in the production of frozen desserts containing ice with a CO ₂ content of 3% by weight or more, by including an acidulant in the frozen desserts, , found that the problems of the present invention can be solved, and completed the present invention.

That is, the present invention
(1) Frozen desserts characterized by containing ice with a CO ₂ content of 3% by weight or more and an acidulant,
(2) The frozen dessert according to (1) above, wherein the ice having a CO ₂ content of 3% by weight or more is a CO ₂ hydrate,
(3) Acidulants include tartaric acid, ascorbic acid, malic acid, lactic acid, citric acid, phosphoric acid, succinic acid, gluconic acid, fumaric acid, adipic acid, acetic acid, phytic acid, erythorbic acid, hydrochloric acid, itaconic acid, and benzoic acid. and the frozen dessert according to (1) or (2) above, which is one or more selected from the group consisting of salts thereof;
(4) The frozen dessert according to any one of (1) to (3) above, wherein the acidulant content is 0.0075% by weight or more with respect to the total amount of the frozen dessert mix,
(5) Any one of (1) to (4) above, wherein the content of ice with a CO ₂ content of 3% by weight or more is 1 to 50% by weight with respect to the total amount of the frozen dessert mix. related to frozen desserts.

In addition, the present invention
(6) The present invention relates to a method for producing frozen desserts, characterized by including a step of adding an acidulant to said frozen desserts in the production of frozen desserts containing ice having a CO ₂ content of 3% by weight or more.

Furthermore, the present invention provides
(7) In the production of frozen desserts containing ice having a CO ₂ content of 3% by weight or more, the step of adding an acidulant to the frozen desserts is included. The present invention relates to a method for improving cool feeling and/or carbonic acid feeling and/or suppressing gas smell of aftertaste derived from high-concentration _CO2 ice.

According to the present invention, high-concentration _CO2 ice-containing frozen desserts with improved cooling sensation and carbonic acid feeling derived from high-concentration _CO2 ice when eaten, and with suppressed aftertaste gas smell derived from high-concentration _CO2 ice. can be provided. Further, according to the present invention, it is possible to provide a method for producing such a frozen dessert containing high-concentration CO ₂ ice.

The present invention
[1] A frozen dessert characterized by containing ice with a CO ₂ content of 3% by weight or more and an acidulant (hereinafter also referred to as "frozen dessert of the present invention"): and
[2] A method for producing frozen desserts containing ice having a CO ₂ content of 3% by weight or more, comprising a step of adding an acidulant to the frozen desserts (hereinafter referred to as "manufacturing of the present invention method”): and
[3] In the production of a frozen dessert containing ice having a CO ₂ content of 3% by weight or more, the step of adding an acidulant to the frozen dessert is included. A method for improving cool feeling and/or carbonic acid feeling and/or suppressing gas smell of aftertaste derived from high-concentration _CO2 ice (hereinafter also referred to as “improving or suppressing method of the present invention”): etc. includes an embodiment of

<Acidulant>
The "acidulant" used in the present invention (hereinafter also referred to as "acidulant in the present invention") is used to improve the coolness and/or carbonation of frozen desserts containing high-concentration _CO2 ice, and/or improve the aftertaste. It is not particularly limited as long as it is an organic acid or inorganic acid or a salt thereof that can suppress the smell of gas (hereinafter collectively referred to as "acid etc."), In addition, acids and the like that do not fall under the category of "acidulants in food additives" are also included in the term "acidulants" in the present specification for the sake of convenience. As used herein, "acidulants" include tartaric acid, ascorbic acid, malic acid, lactic acid, citric acid, phosphoric acid, succinic acid, gluconic acid, fumaric acid, adipic acid, acetic acid, phytic acid, erythorbic acid, hydrochloric acid, and itacon. One or more selected from the group consisting of acids, benzoic acid and salts thereof, and selected from the group consisting of tartaric acid, ascorbic acid, malic acid, lactic acid, citric acid, phosphoric acid and salts thereof From the viewpoint of obtaining overall better effects for the three effects of improving cooling sensation, improving carbonic acid sensation, and suppressing gas odor, tartaric acid, ascorbic acid, Malic acid, lactic acid, and salts thereof are more preferred, and tartaric acid, ascorbic acid, malic acid, and salts thereof are more preferred. Among them, malic acid and salts thereof are more preferred when emphasis is placed on the cooling sensation improving effect. Tartaric acid, ascorbic acid, and salts thereof are more preferred when the effect of improving carbonic acid sensation is emphasized. One of these acids and the like may be used, or two or more thereof may be used in combination. The "acidulant" in this specification includes tartaric acid, malic acid, lactic acid, citric acid, phosphoric acid, succinic acid, gluconic acid, fumaric acid, adipic acid, acetic acid, which are "acidulants in food additives". Phytic acid and salts thereof are preferred, and ascorbic acid and salts thereof are also preferred.

When stereoisomers exist in the above-mentioned acids, etc., which are acidulants, they may be D-, L-, DL (mixtures of D- and L-), meso-isomers, etc., and are readily available. It can be appropriately selected in consideration of quality, cost, and the like. L-tartaric acid or its salt is preferred as tartaric acid, and DL-malic acid or its salt is preferred as malic acid, in consideration of availability, cost and the like.

The acid, etc., which is an acidulant, may be an anhydride or a hydrate. When the acid or the like is a hydrate, the content (concentration) of the acidulant with respect to the total amount of the frozen dessert mix or the like is calculated using a value converted to the acid or the like of the anhydride.

Examples of the acid or the like that is an acidulant include sodium salts, potassium salts, calcium salts and the like, with sodium salts and potassium salts being preferred, and sodium salts being more preferred.

Specific examples of acidulants suitable for use in the present invention include tartaric acid, sodium tartrate, ascorbic acid, sodium ascorbate, calcium ascorbate, malic acid, sodium malate, lactic acid, sodium lactate, citric acid, and tricitric acid. Sodium, monopotassium citrate, tripotassium citrate, phosphoric acid, trisodium phosphate, tripotassium phosphate, succinic acid, monosodium succinate, disodium succinate, gluconic acid, sodium gluconate, potassium gluconate, fumarate Preferred examples include acid, monosodium fumarate, acetic acid, sodium acetate, adipic acid, gluconolactone, phytic acid, erythorbic acid, sodium erythorbate, hydrochloric acid, itaconic acid, benzoic acid, and salts thereof.

<Ice with a _CO2 content of 3% by weight or more>
The "ice with a _CO2 content of 3% by weight or more" (high-concentration _CO2 ice) used in the present invention is not particularly limited as long as it is ice with a _CO2 content of ₃ % by weight or more. High-concentration CO ₂ ice that is not a low rate may be used, but CO ₂ hydrate is preferable from the viewpoint of obtaining a more sufficient bubbly feeling. In addition, as high-concentration _CO2 ice in the present invention, high-concentration _CO2 ice that is not _CO2 hydrate may be used without using _CO2 hydrate, or high-concentration _CO2 ice that is not _CO2 hydrate may be used. CO _{2 hydrate may be used without using CO 2 hydrate} , or high-concentration CO ₂ ice that is not CO 2 hydrate may be used in combination with CO ₂ hydrate.

The shape of the high-concentration CO ₂ ice (preferably CO ₂ hydrate) in the present invention can be appropriately set according to the flavor design of the frozen dessert of the present invention. _A substantially polyhedral shape such as a rectangular parallelepiped shape; or a shape further provided with _unevenness in these shapes; It may be crushed pieces (clumps) of various shapes.

The size of the high-concentration CO ₂ ice (preferably CO ₂ hydrate) in the present invention can be appropriately set according to the flavor design of the frozen dessert of the present invention. For example, the maximum length of high-concentration CO ₂ ice (preferably CO ₂ hydrate) is 1 to 30 mm, 1 to 20 mm, 1 to 15 mm, 1 to 10 mm, and the like. As used herein, the term “maximum length of high-concentration _CO2 ice” refers to the longest line segment among the line segments that connect two points on the surface of the high-concentration _CO2 ice block and pass through the center of gravity of the block. means the length of In addition, when the high-concentration _CO2 ice is, for example, approximately ellipsoidal, the maximum length represents the major axis (longest diameter), and when approximately spherical, the maximum length represents the diameter, and approximately rectangular parallelepiped. If present, it represents the length of the longest diagonal.

The CO ₂ content of the high-concentration CO ₂ ice (preferably CO ₂ hydrate) in the present invention is not particularly limited as long as it is 3% by weight or more, and is appropriately set according to the flavor design of the frozen dessert in the present invention. However, from the viewpoint of obtaining a generally preferred degree of foaming feeling, it is preferably 5% by weight or more, more preferably 7% by weight or more, and still more preferably ₉ % by weight or more. Examples of the upper limit include 25% by weight or less, 20% by weight or less, and 16% by weight or less.

The _CO2 content of the high-concentration _CO2 ice in the present invention can be adjusted by " _high or low _CO2 partial pressure" when producing the high-concentration _CO2 ice in the present invention. If higher, the _CO2 content of the concentrated _CO2 ice can be increased. In addition, when the high-concentration _CO2 ice is a _CO2 hydrate, the "level of _CO2 partial pressure", "degree of dehydration treatment", "whether or not to perform compaction molding treatment" when producing _CO2 hydrate It can be adjusted by, for example, "the level of pressure for consolidation in the case of consolidation molding". For example, when producing CO ₂ hydrate, “increase the CO ₂ partial pressure”, “increase the degree of dehydration treatment”, “perform consolidation molding treatment”, If you do, you can increase the _CO2 content of the _CO2 hydrate. Note that when the high-concentration _CO2 ice such as _CO2 hydrate melts, the _CO2 contained in the high-concentration _CO2 ice such as the _CO2 hydrate is released, and the weight of that amount decreases. The _CO2 content of high concentration _CO2 ice such as ₂ hydrate can be calculated using the following formula, for example, from the weight change when high concentration _CO2 ice such as _CO2 hydrate is melted at room temperature. can be done.
( _CO2 content) = (sample weight before melting - sample weight after melting) / sample weight before melting)

The method for producing high-concentration CO ₂ ice in the present invention is not particularly limited as long as ice with a CO ₂ content of 3% by weight or more can be produced. As a method for producing high-concentration _CO2 ice that is not _CO2 hydrate, there is a method of freezing raw water while blowing _CO2 into the raw water under conditions that do not satisfy the conditions for producing _CO2 hydrate. In addition, as a method for producing CO ₂ hydrate, there is a gas-liquid stirring method in which raw water is stirred while CO ₂ is blown into raw water under conditions that satisfy the conditions for producing CO ₂ hydrate, and a method that satisfies the conditions for producing CO ₂ hydrate. A conventional method such as a water spray method in which raw material water is sprayed into CO ₂ under certain conditions can be used. The _CO2 hydrate produced by these methods is usually in the form of a slurry in which fine particles of _CO2 hydrate _are mixed with unreacted water. Treatment is preferred. CO ₂ hydrate with a relatively low water content due to dehydration (i.e., relatively high-concentration CO ₂ hydrate) can be compression-molded into a certain shape (e.g., spherical or rectangular parallelepiped) by a pellet molding machine. preferable. The compression-molded CO ₂ hydrate may be used in the present invention as it is, or may be further crushed and used as necessary. As a method for producing _{CO2 hydrate} , as described above, the method using raw material water is relatively widely used. and CO ₂ hydrate under the conditions of low temperature and low CO ₂ partial pressure.

The above " _CO2 hydrate production condition" is, as described above, a condition in which the _CO2 partial pressure ( _CO2 pressure) is higher than the equilibrium pressure of the _CO2 hydrate at that temperature. The above "conditions in which the CO ₂ partial pressure is higher than the equilibrium pressure of the CO ₂ hydrate" are shown in Figure 2 of Non-Patent Document 1 (J. Chem. Eng. Data (1991) 36, 68-71), Equilibrium pressure curves of CO ₂ hydrate disclosed in Figure 7 and Figure 15 of Patent Document 2 (J. Chem. Eng. Data (2008), 53, 2182-2188) (for example, the vertical axis is the CO ₂ pressure , the horizontal axis represents temperature), the region on the high pressure side of such a curve (e.g., above the equilibrium pressure curve for _CO2 hydrate, where the vertical axis represents _CO2 pressure and the horizontal axis represents temperature). expressed as a combination of CO ₂ pressure and temperature conditions within . Specific examples of CO ₂ hydrate generation conditions include a combination of "within the range of -20 to 4°C" and "within the range of carbon dioxide pressure of 1.8 to 4 MPa", and "within the range of -20 to -4°C conditions of a combination of "within" and "within the carbon dioxide pressure range of 1.3 to 1.8 MPa".

High-concentration _CO2 ice in the present invention may be high-concentration _CO2 ice consisting only of _CO2 and ice, but may contain optional components in addition to _CO2 and ice. The optional ingredients in the high-concentration _CO2 ice include, for example, the group consisting of milk components, fats and oils other than milk fat, sweeteners, stabilizers, emulsifiers, flavor ingredients, coloring agents, flavors, salts, alcohols, and caffeine. One or two or more substances selected from Optional ingredients in such high-concentration CO ₂ ice will be described in detail later in the description of optional ingredients in the frozen dessert of the present invention.

<Frozen dessert of the present invention>
The frozen dessert of the present invention is not particularly limited as long as it contains ice having a CO ₂ content of 3% by weight or more and an acidulant.

As used herein, the term "frozen dessert" means a confectionery provided to consumers in a frozen state, and specifically includes the following (A) and (B).
(A) Ice cream (ice cream, ice milk, lacto ice, ice cream)
Conforms to ministerial ordinances regarding ingredient standards for milk and dairy products based on the provisions of the Food Sanitation Act, or conforms to standards for food, additives, etc. based on the provisions of food, additives, etc. based on the provisions of the Food Sanitation Act. Frozen liquid mixed with liquid sugar or other food, or pulverized edible ice mixed with liquid sugar or other food and refrozen, and served as food in a frozen state or similar.
(B) Frozen confectionery with or without ice creams.

Specifically, (A) includes ice cream, ice milk, lacto ice, popsicle, sleet, shaved ice, sherbet, shake, and the like. Further, examples of "frozen confectionery containing ice cream" in (B) above include frozen yogurt and ice cake (frozen confectionery containing ice cream and sponge cake).

In addition, the "frozen dessert" in this specification includes ice with a _CO2 content of 3% by weight or more and an acidulant, and the ice with a _CO2 content of 3% by weight or more is used. The removed part corresponds to (A) or (B) above.

When the frozen dessert of the present invention is eaten, the bubbly feeling of the _CO2 gas generated from the high-concentration _CO2 ice is combined with the original flavor and texture of the frozen dessert to create a new texture and flavor not found in conventional frozen desserts. be able to. The frozen dessert of the present invention has an improved cool feeling and/or carbonic acid feeling derived from high-concentration _CO2 ice at the time of eating, and / or the aftertaste gas smell derived from high-concentration _CO2 ice is suppressed, which is preferable. In the aspect, "cool feeling and carbonic acid feeling derived from high-concentration _CO2 ice at the time of eating are improved", or "cool feeling derived from high-concentration _CO2 ice at the time of eating is improved and high The gas smell of the aftertaste derived from high-concentration _CO2 ice is suppressed”, or “the carbonic acid feeling derived from high-concentration _CO2 ice at the time of eating is improved, and the aftertaste derived from high-concentration _CO2 ice is improved. The smell of gas is suppressed." In the most preferred embodiment, the cooling sensation and carbonic acid feeling derived from high-concentration _CO2 ice are improved at the time of eating, and the aftertaste gas derived from high-concentration _CO2 ice is improved. Odor is suppressed.

Moreover, it is preferable that the frozen dessert in the present invention "holds the flavor balance as a frozen dessert containing high-concentration CO ₂ ice". In the present specification, frozen desserts containing high-concentration CO 2 ice that “maintains the flavor balance of frozen desserts containing high-concentration CO ₂ ice” refer to frozen desserts containing high-concentration CO ₂ ice that generate bubbles in the oral cavity when eaten. It means a frozen dessert containing high-concentration CO ₂ ice that does not have a sour taste when eaten and is not so strong as to be unsuitable as a frozen dessert.

The amount of acidulant used in the present invention (content or addition amount of acidulant in frozen desserts) is not particularly limited, and the type of acidulant in the present invention and the _CO2 content of high-concentration _CO2 ice in the present invention Alternatively, a person skilled in the art can set it as appropriate according to the composition of the optional ingredients of the frozen dessert in the present invention. From the viewpoint of sufficiently obtaining the effects of the present invention, the lower limit of the preferred amount (content or addition amount) of the acidulant used in the present invention is 0.0075% by weight or more, preferably 0.01, based on the total amount of the frozen dessert mix. 15% by weight or less, 10% by weight or less, 7% by weight or less, 4% by weight or less, depending on the type of acidulant, etc. 1.75% by weight or less, 1.5% by weight or less, 1% by weight or less, 0.75% by weight or less, 0.5% by weight or less, and the like. From the viewpoint of sufficiently obtaining the effect of the present invention, the preferred amount (content or addition amount) of the acidulant used in the present invention is described according to the type of acidulant: tartaric acid (preferably L-tartaric acid) or a salt thereof As, preferably 0.0075 to 0.75% by weight, more preferably 0.01 to 0.5% by weight, citric acid (preferably anhydrous citric acid) or a salt thereof, preferably 0. 0075 to 7% by weight, more preferably 0.01 to 4% by weight, and ascorbic acid or a salt thereof is preferably 0.0075 to 15% by weight, more preferably 0.01 to 10% by weight. is preferably 0.0075 to 7% by weight, more preferably 0.01 to 4% by weight as malic acid (preferably DL-malic acid) or a salt thereof, and as lactic acid or a salt thereof, preferably is 0.0075 to 1.5% by weight, more preferably 0.01 to 1% by weight. 1 to 1% by weight can be mentioned. As used herein, the term "frozen dessert mix" means a mixture of all or part (preferably all) of the raw materials for frozen desserts other than high-concentration _CO2 ice, and the term "frozen dessert mix" as used herein means , means the mixture of all frozen dessert ingredients other than high _CO2 ice. Moreover, a commercially available acidulant can be used as the acidulant in the present invention.

The amount of high-concentration _CO2 ice used in the present invention (content of _{high -} concentration _CO2 ice in frozen desserts) is not particularly limited. A person skilled in the art can set it as appropriate according to the type of ice cream, the content of the acidulant in the frozen dessert in the present invention, the composition of optional ingredients of the frozen dessert in the present invention, and the like. Depending on the CO ₂ content of the high-concentration CO ₂ ice, etc., from the viewpoint of sufficiently obtaining the effects of the present invention, the preferred amount of high-concentration CO ₂ ice used in the present invention is 1 to 50% of the total amount of the frozen dessert mix. % by weight, preferably 1 to 20% by weight, more preferably 3 to 15% by weight.

The frozen dessert of the present invention may be a frozen dessert composed only of the high _- concentration CO ₂ ice of the present invention and the acidulant of the present invention. may contain ingredients. The optional ingredients in the frozen dessert of the present invention include, for example, the group consisting of milk components, oils and fats other than milk fat, sweeteners, stabilizers, emulsifiers, flavor ingredients, coloring agents, flavors, salts, alcohols, and caffeine. One or two or more selected substances are included. When the frozen dessert of the present invention contains an optional component, the optional component may be contained in the high-concentration CO ₂ ice in the present invention and may not be contained in the frozen dessert mix, or may be contained in the high-concentration CO 2 ice in the present invention. ₂ It may not be included in the ice, but may be included in the frozen dessert mix, or may be included in both the high-concentration _CO2 ice and the frozen dessert mix in the present invention. When both the high-concentration _CO2 ice and the frozen dessert mix in the present invention contain optional ingredients, the types and concentrations of the optional ingredients may be the same or different between the high-concentration _CO2 ice and the frozen dessert mix. may be In addition, a commercial thing can be used for this arbitrary component. In addition, the amount of the optional ingredient used (concentration of the optional ingredient in the frozen dessert) can be appropriately set within a range that does not interfere with the present invention.

The above-mentioned "milk component" includes animal (preferably bovine) milk, fractional components thereof, processed products, and the like. Milk fractions and processed products include fresh cream, butter, buttermilk, buttermilk powder, skimmed milk, partially skimmed milk, reconstituted whole milk, reconstituted skim milk, reconstituted partially skimmed milk, full-fat concentrated milk, and skimmed milk. Concentrated milk, partially skimmed concentrated milk, whole milk powder, skimmed milk powder, partially skimmed milk powder, casein, whey, reduced whey, concentrated whey, whey powder and the like. Such milk components may be used alone or in combination of two or more.

The above "oils other than milk fat" include soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice bran oil, safflower oil, safflower oil, olive oil, sesame oil, palm oil, coconut oil, and palm kernel oil. vegetable oils and fats such as oils; animal oils and fats such as beef tallow and lard; processed oils and fats obtained by subjecting vegetable oils and animal oils and fats to fractionation, hydrogenation, transesterification, and the like; and the like. Such fats and oils other than milk fat may be used alone or in combination of two or more.

The above-mentioned “sweetening component” refers to a component that exhibits sweetness, and such sweetening components include nectar-containing sugars such as brown sugar, white sugar, casonade (brown sugar), wasanbon, sorghum sugar, and maple sugar. , Granulated sugar (white double sugar, medium sugar, granulated sugar, etc.), car sugar (white sugar, brown sugar, etc.), processed sugar (cube sugar, crystal sugar, powdered sugar, granulated sugar, etc.), refined sugar such as liquid sugar , monosaccharides (glucose, fructose, wood sugar, sorbose, galactose, isomerized sugar, etc.), disaccharides (sucrose, maltose, lactose, isomerized lactose, palatinose, etc.), oligosaccharides (fructo-oligosaccharide, malto-oligosaccharide, isomalto-oligosaccharide) , galacto-oligosaccharides, coupling sugar, etc.), sugar alcohols (erythritol, sorbitol, xylitol, mannitol, maltitol, isomaltitol, lactitol, maltotriitol, isomaltotriitol, panitol, oligosaccharide alcohol, powdered reduced maltose starch syrup) ), as well as high-intensity sweeteners such as natural non-sugar sweeteners (stevia extract, licorice extract, etc.) and synthetic non-sugar sweeteners (aspartame, acesulfame K, etc.) Sweeteners such as Sweetening components may be used alone or in combination of two or more.

The above "stabilizers" include xanthan gum, carrageenan, guar gum, tamarind gum, gellan gum, locust bean gum, tara gum, carboxymethylcellulose, water-soluble cellulose, pectin, polydextrose, pullulan, propylene glycol, gelatin, gum arabic, diutan. Gum, starch, dextrin, alginic acid, locust bean gum and the like, among which xanthan gum, pectin, guar gum, carrageenan, carboxymethyl cellulose, locust bean gum and the like are preferred, among which xanthan gum, pectin and locust bean gum are more preferred. be done. One type of stabilizer may be used, or two or more types may be used in combination.

As the above-mentioned "emulsifier", those that can be used as food can be widely adopted, for example, monoglyceride (glycerin fatty acid ester), organic acid monoglyceride (acetic acid monoglyceride, acetic acid mixed monoglyceride, citric acid monoglyceride, diacetyl tartaric acid monoglyceride, Lactic acid monoglyceride, succinic acid monoglyceride, malic acid monoglyceride, etc.), diglyceride, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polysorbate, polyglycerin condensed ricinoleic acid ester (polyglycerin polyricinoleate), Lecithin, quillaja saponin, yucca saponin, soybean saponin, modified starch (acid-decomposed starch, oxidized starch, pregelatinized starch, grafted starch, etherified starch into which carboxymethyl group, hydroxyalkyl group, etc. have been introduced, acetic acid, phosphoric acid, etc.) esterified starch that has been reacted, crosslinked starch in which polyfunctional groups are bonded between two or more starch hydroxyl groups, heat-moisture treated starch, etc.). One type of emulsifier may be used, or two or more types may be used in combination.

Examples of the above-mentioned "flavor ingredients" include fruit juice, pulp, green tea, raisins, cocoa, egg yolk, and the like. One type of flavor raw material may be used, or two or more types may be used in combination.

The concentration of the acidulant and optional ingredients in the frozen dessert of the present invention is measured by applying known methods such as HPLC, GC-MS, and LC-MS to the solution obtained by melting the frozen dessert. can do.

The frozen dessert of the present invention may not be filled in a cup container, cone, waffle dough, or the like, but may be filled. Also, the frozen dessert of the present invention may or may not be contained in a packaging container.

When preserving the frozen dessert of the present invention, it is preferable to maintain the frozen state of the frozen dessert. The upper limit temperature of the storage temperature is preferably 0° C. or lower, more preferably -5° C. or lower, still more preferably -10° C. or lower, more preferably -15° C. or lower, further preferably -20° C., more preferably -25° C. ° C., and the lower limit temperature includes −273° C. or higher, −80° C. or higher, −50° C. or higher, −40° C. or higher, and −30° C. or higher.

In the present specification, frozen desserts containing high-concentration _CO2 ice ``improved the cooling sensation derived from high-concentration _CO2 ice'' refer to frozen desserts containing the same kind of raw materials so as to have the same final concentration, except that no acidulant is contained in the present invention. Compared to the high-concentration _CO2 ice _- containing frozen dessert (hereinafter also referred to as "comparatively high-concentration _CO2 ice-containing frozen dessert") produced by the same method using It refers to frozen desserts containing high concentrations of _CO2 ice. In the present invention, the cold sensation felt in the oral cavity and throat of humans was evaluated as cool sensation.

In the present specification, high-concentration _CO2 ice _- containing frozen desserts with "improved carbonation feeling derived from high _- concentration _CO2 ice" refers to It refers to frozen desserts containing high concentration _CO2 ice with improved carbonation. In the present invention, the irritation to the tongue felt by carbon dioxide gas was evaluated as carbonic acid sensation.

In the present specification, high-concentration _CO2 ice-containing frozen desserts in which the aftertaste gas odor derived from high-concentration CO2 ice is suppressed are defined as frozen desserts containing high-concentration _CO2 ice, compared to the above comparatively high-concentration _CO2 ice-containing frozen desserts. ₂ means a frozen dessert containing high-concentration CO ₂ ice in which the aftertaste gas smell derived from ice is suppressed. In the present invention, when a food or drink containing carbon dioxide gas is put into the mouth, the irritating odor that irritates the mucous membrane of the nose due to the release of carbon dioxide gas into the nose is evaluated as the aftertaste gas odor derived from high-concentration _CO2 ice. did.

The “cool feeling derived from high-concentration _CO2 ice”, “carbonic acid feeling derived from high-concentration _CO2 ice”, and “gas odor of aftertaste derived from high-concentration _CO2 ice” of certain frozen desserts containing high-concentration _CO2 ice were compared. How it compares (e.g., whether it is improved, whether it is inhibited) to frozen desserts containing high _CO2 ice can be easily and unambiguously determined by a trained panelist. . General methods can be used for evaluation criteria and how to summarize evaluations among _panelists . A method similar to the method using the described evaluation criteria, etc., preferably a method using the evaluation criteria, etc. described in Table 4 of "[2] Sensory evaluation of CO ₂ hydrate-containing frozen dessert sample" in Examples below. can be preferably used. More specifically, in the evaluation criteria described in Table 4 of "[2] Sensory evaluation of frozen dessert samples containing _CO2 hydrate" in the examples below, compared to frozen desserts containing comparatively high-concentration _CO2 ice, high The cooling sensation derived from high-concentration _CO2 ice is greatly improved (evaluation: "4"), and the frozen dessert containing high _- concentration _CO2 ice is strongly improved (evaluation: "3"). High-concentration CO 2 ice-containing frozen desserts and somewhat improved (evaluation: "2") high-concentration CO ₂ ice-containing frozen desserts are included in high-concentration CO ₂ ice-containing frozen desserts with "improved cooling sensation derived from high-concentration CO ₂ ice". In addition, compared to frozen desserts containing relatively high-concentration _CO2 ice, the carbonation feeling derived from high _- concentration _CO2 ice is very strongly improved (evaluation: "4"). Improved (Rating: “3”) high _- concentration _CO2 ice _- containing frozen desserts and somewhat Included in frozen desserts containing high concentration _CO2 ice with improved texture. In addition, in the evaluation criteria described in Table 4 of "[2] Sensory evaluation of frozen dessert samples containing CO ₂ hydrate" in Examples described later, compared to frozen desserts containing comparatively high-concentration CO ₂ ice, high-concentration CO ₂ ice The gas odor of the aftertaste of the origin is very strongly suppressed (rating: "4") and frozen desserts containing high _- concentration _CO2 ice are strongly suppressed (rating: "3"). Frozen desserts and frozen desserts containing high-concentration _CO2 ice that are somewhat suppressed (evaluation: “2”) were compared to frozen desserts containing high-concentration _CO2 ice that “suppressed the aftertaste gas smell derived from high-concentration _CO2 ice.” included.

Whether the foaming that occurs in the mouth when eating a certain frozen dessert containing high-concentration _CO2 ice (the sensation of expansion felt in the mouth when the frozen dessert containing high-concentration _CO2 ice is taken in the mouth) is so strong that it is unsuitable as a frozen dessert. A trained panelist can easily and clearly determine whether or not the ice cream has a sour taste that is unsuitable for a frozen dessert. General methods can be used for evaluation criteria and how to summarize evaluations among _panelists . A method similar to the method using the described evaluation criteria, etc., preferably a method using the evaluation criteria, etc. described in Table 4 of "[2] Sensory evaluation of CO ₂ hydrate-containing frozen dessert sample" in Examples below. can be preferably used. More specifically, in the evaluation criteria described in Table 4 of "[2] Sensory evaluation of frozen dessert samples containing CO ₂ hydrate" in the examples described later, the foaming in the oral cavity is strong when eaten, and the frozen dessert Unsuitable (evaluation: “1”) high-concentration CO ₂ ice-containing frozen dessert is a high-concentration CO ₂ ice-containing frozen dessert that foams in the oral cavity when eaten is so strong that it is unsuitable as a frozen dessert. I don't mind the foaming in the oral cavity (evaluation: "3"), and the frozen dessert containing high-concentration _CO2 ice that foams strongly in the mouth when eaten (evaluation: " ₂ ") , Frozen confections containing high concentrations of CO ₂ ice that are not so strong as to be unsuitable for frozen confections when they are eaten. In addition, in the evaluation criteria described in Table 4 of "[2] Sensory evaluation of frozen dessert containing CO ₂ hydrate samples" in the examples described later, the sour taste is strong when eaten, and it is not suitable as a frozen dessert (evaluation: "1 ”) The high-concentration CO ₂ ice-containing frozen dessert is a frozen dessert containing high-concentration CO ₂ ice whose sourness is so strong that it is not suitable as a frozen dessert when eaten. ) Frozen desserts containing high-concentration _CO2 ice and slightly sour taste when eaten (evaluation: “ ₂ ”) Included in frozen desserts containing _CO2 ice.

In this specification, "high-concentration CO ₂ ice-containing frozen dessert that maintains the flavor balance as a high-concentration CO ₂ ice-containing frozen dessert" (that is, "the foaming that occurs in the oral cavity when eaten is so strong that it is not suitable as a frozen dessert. "high-concentration _CO2 ice-containing frozen dessert", more specifically, tartaric acid (preferably L-tartaric acid) or a salt thereof relative to the total amount of frozen dessert mix The amount (content or amount added) of is preferably 0.0075 to 0.75% by weight, _more preferably 0.01 to 0.5% by weight. , The amount (content or addition amount) of citric acid (preferably anhydrous citric acid) or its salt relative to the total amount of frozen dessert mix is preferably 0.0075 to 7% by weight, more preferably 0.01 to 4% by weight. A certain high-concentration CO ₂ ice-containing frozen dessert can be mentioned, and the amount of ascorbic acid or a salt thereof used (content or added amount) relative to the total amount of the frozen dessert mix is preferably 0.0075 to 15% by weight, more preferably 0.0075% by weight. 01 to 10% by weight of high-concentration CO ₂ ice-containing frozen desserts, and the amount of malic acid (preferably DL-malic acid) or its salt used (content or added amount) relative to the total amount of frozen dessert mix is preferably is 0.0075 to ₇ % by weight, more preferably 0.01 to 4% by weight, and the amount of lactic acid or its salt used (content or added amount) is preferably 0.0075 to 1.5% by weight, _more preferably 0.01 to 1% by weight. The amount (content or addition amount) of is preferably 0.05 to 1.75% by weight, _more preferably 0.1 to 1% by weight.

<Method for producing frozen dessert of the present invention>
The method for producing frozen desserts of the present invention is a known method for producing frozen desserts, except that the frozen desserts contain ice having a CO ₂ content of 3% by weight or more (high-concentration CO ₂ ice) and an acidulant. can be used. Common methods for producing ice creams include the steps of mixing raw materials, homogenization, heat sterilization, cooling, aging, freezing, filling/packaging, and curing. The frozen dessert of the present invention can be produced by the method for producing the frozen dessert of the present invention.

The method for producing the frozen dessert of the present invention is not particularly limited as long as it includes a step of adding an acidulant to the frozen dessert in the production of the frozen dessert containing ice with a CO ₂ content of 3% by weight or more, but a high concentration It is preferable to include a step of mixing a mixture (frozen dessert mix) of all or part (preferably all) of frozen dessert raw materials other than _CO2 ice with high-concentration _CO2 ice, and the following steps X and Y More preferably, it contains
Step X of preparing a frozen dessert mix containing an acidulant:
Step Y of mixing a frozen dessert mix with ice having a CO ₂ content of 3% by weight or more:

The frozen dessert mix prepared in step X preferably contains all of the frozen dessert ingredients except the high _CO2 ice. Such a step X preferably includes a step of adding an acidulant to the frozen dessert mix and a step of mixing all raw materials of the frozen dessert other than high-concentration CO ₂ ice to prepare a frozen mix. The production method of the present invention may not have a step of homogenizing and / or heat sterilizing the frozen dessert mix prepared in step X between step X and step Y, but step X It is preferable to have a step of homogenizing and / or heat sterilizing the frozen dessert mix prepared in Step X above, and having a step of homogenizing and heat sterilizing the frozen dessert mix prepared in the above step X. is more preferred.

The frozen dessert mix in step Y preferably contains all of the frozen dessert ingredients except the high _CO2 ice. In step Y, the temperature of the frozen dessert mix is preferably -8 to 5°C when the frozen dessert mix is mixed with the high-concentration CO ₂ ice. The mixing of the frozen dessert mix and the high-concentration CO ₂ ice in step Y is preferably performed in the aging step or the freezing step.

The frozen dessert mix of the present invention is obtained by mixing the frozen dessert mix and the high-concentration CO ₂ ice in step Y. The production method of the present invention preferably has a step of filling and packaging the frozen dessert of the present invention obtained in step Y and/or a step of curing the frozen dessert of the present invention after step Y.

In the frozen dessert manufacturing method of the present invention, the amount of the acidulant used in the present invention (content or addition amount of the acidulant in the frozen dessert) is not particularly limited, like the amount of the acidulant used in the frozen dessert of the present invention. , the type of acidulant in the present invention, the _CO2 content of the high-concentration _CO2 ice in the present invention, the composition of optional ingredients of the frozen dessert in the present invention, etc., can be appropriately set by those skilled in the art. From the viewpoint of sufficiently obtaining the effects of the present invention, the lower limit of the preferred amount (content or addition amount) of the acidulant used in the present invention is 0.0075% by weight or more, preferably 0.01, based on the total amount of the frozen dessert mix. 15% by weight or less, 10% by weight or less, 7% by weight or less, 4% by weight or less, depending on the type of acidulant, etc. 1.75% by weight or less, 1.5% by weight or less, 1% by weight or less, 0.75% by weight or less, 0.5% by weight or less, and the like. From the viewpoint of sufficiently obtaining the effect of the present invention, the preferred amount (content or addition amount) of the acidulant used in the present invention is described according to the type of acidulant: tartaric acid (preferably L-tartaric acid) or a salt thereof As, preferably 0.0075 to 0.75% by weight, more preferably 0.01 to 0.5% by weight, citric acid (preferably anhydrous citric acid) or a salt thereof, preferably 0. 0075 to 7% by weight, more preferably 0.01 to 4% by weight, and ascorbic acid or a salt thereof is preferably 0.0075 to 15% by weight, more preferably 0.01 to 10% by weight. is preferably 0.0075 to 7% by weight, more preferably 0.01 to 4% by weight as malic acid (preferably DL-malic acid) or a salt thereof, and as lactic acid or a salt thereof, preferably is 0.0075 to 1.5% by weight, more preferably 0.01 to 1% by weight. 1 to 1% by weight can be mentioned. For various acidulants, when these preferable usage amounts (content or addition amount) are satisfied, the cooling sensation and carbonic acid sensation derived from high-concentration _CO2 ice at the time of eating are improved, and high It is possible to produce a frozen dessert containing high-concentration _CO2 ice in which the aftertaste gas smell derived from high-concentration _CO2 ice is suppressed. In addition, for various acidulants, if these preferable usage amounts (content or addition amount) are satisfied, it can be said that "high-concentration _CO2 ice that maintains the flavor balance as frozen desserts containing high-concentration _CO2 ice" Containing frozen dessert" ₍ that is, "the foaming that occurs in the oral cavity when eaten is not so strong that it is unsuitable for frozen desserts, and the sour taste when eaten is not so strong that it is not suitable for frozen desserts. ”) can be manufactured.

Of the preferred aspects of the frozen dessert of the present invention, those that can be used as preferred aspects of the method for producing frozen desserts of the present invention can be used as preferred aspects of the method for producing frozen desserts of the present invention.

<Method for improving or suppressing the present invention>
The improvement or suppression method of the present invention is a method for improving the cool feeling and/or carbonic acid feeling derived from ice when eating frozen desserts, and/or suppressing the aftertaste gas smell derived from high-concentration _CO2 ice. However, among them, "a method for improving the cool feeling and carbonic acid feeling derived from the ice when eating frozen dessert" and "improving the cool feeling derived from high-concentration _CO2 ice at the time of eating and high-concentration Method for Suppressing Gas Smell of Aftertaste Derived from _CO2 Ice” and “Improving Carbonated Feeling Derived from High-Concentration _CO2 Ice During Eating and Suppressing Gas Smell of Aftertaste Derived from High-Concentration _CO2 Ice” Among them, "Method for improving the cool feeling and carbonic acid feeling derived from the ice when eating frozen dessert and suppressing the gas smell of the aftertaste derived from high-concentration _CO2 ice" is preferable. It is mentioned more preferably.

In addition, the improvement or suppression method of the present invention maintains the flavor balance of frozen desserts containing high-concentration CO ₂ ice (that is, does not make the foaming that occurs in the oral cavity when eaten unsuitably strong for frozen desserts, and It is preferable to use a method for improving coolness and/or carbonic acidity and/or suppressing gas smell in the aftertaste without making the acidity unsuitable for frozen desserts when eaten.

The improvement or suppression method of the present invention is not particularly limited as long as it includes a step of adding an acidulant to the frozen dessert in the production of frozen dessert containing ice with a CO ₂ content of 3% by weight or more, but a high concentration It is preferable to include a step of mixing a mixture (frozen dessert mix) of all or part (preferably all) of frozen dessert raw materials other than _CO2 ice with high-concentration _CO2 ice, and the above steps X and Y More preferably, it contains

Of the preferred embodiments of the frozen dessert manufacturing method of the present invention, those that can be used as preferred embodiments of the improvement or suppression method of the present invention can be used as preferred embodiments of the improvement or suppression method of the present invention.

In the improvement or suppression method of the present invention, the amount of the acidulant used in the present invention (the content or amount of the acidulant added to the frozen dessert) is not particularly limited, similarly to the amount of the acidulant used in the frozen dessert of the present invention. , the type of acidulant in the present invention, the _CO2 content of the high-concentration _CO2 ice in the present invention, the composition of optional ingredients of the frozen dessert in the present invention, etc., can be appropriately set by those skilled in the art. From the viewpoint of sufficiently obtaining the effects of the present invention, the lower limit of the preferred amount (content or addition amount) of the acidulant used in the present invention is 0.0075% by weight or more, preferably 0.01, based on the total amount of the frozen dessert mix. 15% by weight or less, 10% by weight or less, 7% by weight or less, 4% by weight or less, depending on the type of acidulant, etc. 1.75% by weight or less, 1.5% by weight or less, 1% by weight or less, 0.75% by weight or less, 0.5% by weight or less, and the like. From the viewpoint of sufficiently obtaining the effect of the present invention, the preferred amount (content or addition amount) of the acidulant used in the present invention is described according to the type of acidulant: tartaric acid (preferably L-tartaric acid) or a salt thereof As, preferably 0.0075 to 0.75% by weight, more preferably 0.01 to 0.5% by weight, citric acid (preferably anhydrous citric acid) or a salt thereof, preferably 0. 0075 to 7% by weight, more preferably 0.01 to 4% by weight, and ascorbic acid or a salt thereof is preferably 0.0075 to 15% by weight, more preferably 0.01 to 10% by weight. is preferably 0.0075 to 7% by weight, more preferably 0.01 to 4% by weight as malic acid (preferably DL-malic acid) or a salt thereof, and as lactic acid or a salt thereof, preferably is 0.0075 to 1.5% by weight, more preferably 0.01 to 1% by weight. 1 to 1% by weight can be mentioned. For various acidulants, if these preferable numerical ranges of the amount used (content or addition amount) are satisfied, the frozen dessert containing high-concentration _CO2 ice will have a cool feeling and carbonated feeling derived from high-concentration _CO2 ice when eating. can be improved, and the gas smell of the aftertaste derived from high-concentration CO ₂ ice can be suppressed. In addition, for various acidulants, if these preferable usage amounts (content or addition amount) are satisfied, the improvement of the above-mentioned cool feeling and carbonic _acid feeling and suppression of gas odor can be achieved. While maintaining the flavor balance as a frozen dessert containing (that is, without making the foaming that occurs in the oral cavity when eating unsuitably strong for frozen desserts, and without making the sourness unsuitably strong for frozen desserts when eating) can be achieved.

<Other aspects of the present invention>
Aspects of the present invention include "improved cooling sensation and/or carbonic acid feeling derived from high-concentration _CO2 ice when eaten, and/or suppressed aftertaste gas smell derived from high-concentration _CO2 ice. The use of high-concentration _CO2 ice and acidulant for the production of frozen desserts”, among which is the use of high-concentration Use of _CO2 ice and acidulant" and "cooling feeling derived from high-concentration _CO2 ice at the time of eating is improved, and aftertaste gas smell derived from high-concentration _CO2 ice is suppressed. "Use of high-concentration _CO2 ice and acidulant for the purpose" and "The carbonic acid feeling derived from high-concentration _CO2 ice at the time of eating is improved, and the aftertaste gas smell derived from high-concentration _CO2 ice is suppressed. Use of high _- concentration CO ₂ ice and acidulant for producing frozen desserts” is preferably included. The use of high _- concentration _CO2 ice and an acidulant for producing frozen desserts in which the aftertaste gas smell derived from high-concentration CO2 ice is suppressed is more preferably included.

EXAMPLES The present invention will be described in detail below with reference to Examples, but the present invention is not limited to these Examples.

[1] Preparation of frozen dessert containing CO ₂ hydrate [1-1] Preparation of CO ₂ hydrate CO ₂ hydrate was produced with reference to prior art documents (Patent No. 3090687, Patent No. 4969683). Specifically, CO ₂ gas was blown into 4 L of water at a pressure of 3 MPa, and a hydrate formation reaction was allowed to proceed at 1° C. while stirring to prepare a sherbet-like slurry containing CO ₂ hydrate. This sherbet-like slurry was cooled to −20° C., recovered as CO ₂ hydrate, and prepared on liquid nitrogen so that the diameter of each particle was 1 mm to 7 mm. Note that the _CO2 content of these _CO2 hydrates was 15%.

[1-2] Preparation of Frozen Dessert Mix Using an ice cream freezer (TGM-800N, manufactured by Taiji Co., Ltd.), a frozen dessert mix having the composition shown in Table 1 below was prepared. Tables 2 and 3 below show the presence or absence of addition of an acidulant, the type of acidulant, and the final concentration (% by weight) of the acidulant in the frozen dessert mix. L-tartaric acid, anhydrous citric acid, ascorbic acid, DL-malic acid, lactic acid or phosphoric acid was used as an acidulant.

[1-3] Preparation of frozen dessert sample containing CO ₂ hydrate For 30 g of each frozen dessert mix prepared in [1-2] above, CO ₂ hydrate prepared in above [1-1] (1 mm to 7 mm in diameter) was added and mixed to obtain each CO ₂ hydrate-containing frozen dessert sample (Test Examples 1 to 33).

[2] Sensory evaluation of CO ₂ hydrate-containing frozen dessert samples Three panelists were trained to evaluate the texture and taste of each CO ₂ hydrate-containing frozen dessert sample (Test Examples 1 to 33) prepared in [1-3] above. Sensory evaluation was performed by The sensory evaluation was based on the criteria shown in Table 4 below, with a frozen dessert sample containing CO ₂ hydrate with no acidulant added (Test Example 1) as a control, "1" for the effect of improving the cooling sensation, and "1" for the effect of improving the carbonic acid sensation. "1" for gas odor suppression effect, "2" for foaming in the mouth, and "3" for acidity.

The results of such sensory evaluation are shown in Tables 5 and 6 below.

As shown in the results of Tables 5 and 6, Test Examples 3 to 6, in which a predetermined amount of acidulant was added to the frozen dessert mix, were compared with the sample of Test Example 1 in which the acidulant was not added to the frozen dessert mix. Samples 8 to 12, 14 to 19, 21 to 24, 26 to 29, and 31 to 32 showed improved cooling sensation and carbonic acid sensation when the samples were put in the mouth (evaluation of 2 or higher). rice field. In addition, the sample of Test Example 1 (no acidulant added) had a problem that the gas odor peculiar to carbon dioxide gas remained in the aftertaste. Samples 8 to 12, 14 to 19, 21 to 24, 26 to 29, and 31 to 32 showed that the aftertaste characteristic of carbon dioxide was suppressed (evaluation of 2 or higher). Further, it was shown that various types of acidulants have the effect of improving coolness and carbonic acidity and suppressing the smell of gas by adding a predetermined amount of acidulant.

In addition, when the amount of the sour agent added is large, the sourness of the frozen dessert sample becomes strong, and when it is unsuitable as a frozen dessert (Test Example 6 sample, Test Example 12 sample, Test Example 19 sample, Test Example 24 sample, Test Example 29 sample, Test Example 33 samples), and frozen dessert samples foamed very strongly in the oral cavity and were unsuitable as frozen desserts (Test Example 12 samples, Test Example 19 samples, Test Example 24 samples). In addition, when the amount of the acidulant added is small, the effect of improving the cool feeling and carbonic acid feeling and the effect of suppressing the smell of gas are not observed (test example 2 sample, test example 7 sample, test example 13 sample, test example 20 samples, 25 samples of test examples, 30 samples of test examples).

From the results in Tables 5 and 6, it is added to the frozen dessert mix from the viewpoint of obtaining the effect of improving the cool feeling and carbonic acid feeling and the effect of suppressing the smell of gas while maintaining the flavor balance as a frozen dessert containing high-concentration _CO2 ice. It was found that preferred concentrations of various acidulants to be used include the following ranges. L-tartaric acid is preferably 0.0075 to 0.75% by weight, more preferably 0.01 to 0.5% by weight, and anhydrous citric acid is preferably 0.0075 to 7% by weight, More preferably 0.01 to 4 wt%, ascorbic acid preferably 0.0075 to 15 wt%, more preferably 0.01 to 10 wt%, DL-malic acid, Preferably 0.0075 to 7% by weight, more preferably 0.01 to 4% by weight, and lactic acid is preferably 0.0075 to 1.5% by weight, more preferably 0.01 to 1% by weight. and the phosphoric acid is preferably 0.05 to 1.75% by weight, more preferably 0.1 to 1% by weight.

Furthermore, from the results of Tables 5 and 6, from the viewpoint of obtaining a higher cooling effect improvement effect, DL-malic acid, L-tartaric acid, ascorbic acid, lactic acid, and phosphoric acid are preferable, and DL-malic acid is more preferable. L-tartaric acid, ascorbic acid, DL-malic acid, and lactic acid are preferable from the viewpoint of obtaining a higher effect of improving carbonic acid feeling, and among them, L-tartaric acid and ascorbic acid are more preferable. It was shown that L-tartaric acid, ascorbic acid, DL-malic acid and lactic acid are preferable, and L-tartaric acid, DL-malic acid and lactic acid are more preferable, from the viewpoint of obtaining a higher effect of suppressing the bitterness.

In addition, from the results in Tables 5 and 6, from the viewpoint of obtaining overall better effects for the three effects of improving the cooling sensation, improving the carbonic acid sensation, and suppressing the smell of gas, L-tartaric acid and ascorbic acid , DL-malic acid, and lactic acid are preferred, and L-tartaric acid, ascorbic acid, and DL-malic acid are more preferred. Among them, DL-malic acid is more preferred when emphasis is placed on the effect of improving cooling sensation, and the effect of improving carbonic acid sensation is emphasized. It was shown that L-tartaric acid and ascorbic acid are more preferable when

According to the present invention, high-concentration _CO2 ice-containing frozen desserts with improved cooling sensation and carbonic acid feeling derived from high-concentration _CO2 ice when eaten, and with suppressed aftertaste gas smell derived from high-concentration _CO2 ice. can be provided. Further, according to the present invention, it is possible to provide a method for producing such a frozen dessert containing high-concentration CO ₂ ice.

Claims (5)

A frozen dessert containing ice with a CO ₂ content of 3% by weight or more and an acidulant ,
The acidulant is one or more selected from the group consisting of tartaric acid, citric acid, ascorbic acid, malic acid, lactic acid, phosphoric acid and salts thereof,
When the acidulant is one or more selected from the group consisting of tartaric acid, citric acid, ascorbic acid, malic acid, lactic acid, and salts thereof, the content of the acidulant is the total amount of the frozen dessert mix is 0.01% by weight or more with respect to
When the acidulant is one or two selected from the group consisting of phosphoric acid and salts thereof, the content of the acidulant is 0.1% by weight or more relative to the total amount of the frozen dessert mix. The frozen dessert , characterized by 2. Frozen dessert according to claim 1, characterized in that the ice having a _CO2 content of 3% by weight or more is a _CO2 hydrate. 2. The frozen dessert according to claim 1, wherein the content of ice having a CO ₂ content of 3% by weight or more is 1 to 50% by weight with respect to the total amount of the frozen dessert mix. A method for producing a frozen dessert containing ice having a _CO2 content of 3% by weight or more, comprising a step of adding an acidulant to the frozen dessert ,
The acidulant is one or more selected from the group consisting of tartaric acid, citric acid, ascorbic acid, malic acid, lactic acid, phosphoric acid and salts thereof,
When the acidulant is one or more selected from the group consisting of tartaric acid, citric acid, ascorbic acid, malic acid, lactic acid, and salts thereof, the content of the acidulant is the total amount of the frozen dessert mix 0.01% by weight or more with respect to
When the acidulant is one or two selected from the group consisting of phosphoric acid and salts thereof, the content of the acidulant should be 0.1% by weight or more with respect to the total amount of the frozen dessert mix. A method for producing frozen desserts characterized by A method for producing a frozen dessert containing ice having a _CO2 content of 3% by weight or more, comprising a step of adding an acidulant to the frozen dessert ,
When the acidulant is one or more selected from the group consisting of tartaric acid, citric acid, ascorbic acid, malic acid, lactic acid, and salts thereof, the content of the acidulant is the total amount of the frozen dessert mix 0.01% by weight or more with respect to
When the acidulant is one or two selected from the group consisting of phosphoric acid and salts thereof, the content of the acidulant should be 0.1% by weight or more with respect to the total amount of the frozen dessert mix. A method for improving the cool feeling and/or carbonic acid feeling derived from the ice when eating the frozen dessert, and/or suppressing the aftertaste gas smell derived from the high-concentration _CO2 ice.