JPH0376537A - Ice having good shape retainability and its preparation - Google Patents

Abstract

PURPOSE:To prepare an ice not having a pasty touch, readily not deformed and having a good shape retainability by employing chitosan as a stabilizer. CONSTITUTION:Chitosan in an amount of 0.01-0.5wt.% based on an ice mix is preliminarily dissolved in an edible acid such as acetic acid or lactic acid and subsequently mixed with the ice mix, and the mixture is homogenized and immediately cooled and frozen to provide an ice.

Description

[Detailed Description of the Invention] The present invention relates to a frozen confectionery that does not easily lose its shape when eaten and has good shape retention without a pasty texture, and a method for producing the same. .

Traditionally, various stabilizers have been used in frozen desserts such as ice cream. The actions of stabilizers are: ■ Increase mix viscosity; ■ Increase the inclusion of air bubbles in frozen desserts; ■ Strengthen the body structure of frozen desserts; ■ Suppress the formation and growth of ice crystals in frozen desserts; ■ Proteins in frozen desserts. These are: 1. Retaining the interaction of ingredients; 1. Improving the meltdown properties of frozen desserts; and 2. Preventing syneresis. Stabilizers include thickeners (e.g., locust bean gum, guar gum, xanthan gum, karaya gum, tragacanth gum, CMC, etc.), gelling agents (e.g., agar, carrageenans, pectin, gellan gum, gelatin, etc.), and sodium caseinate. , microcrystalline cellulose, and phosphates (polyphosphates, metaphosphates, tripolyphosphates, etc.) or a combination of two or more thereof.

However, when using these stabilizers to improve the shape retention of frozen desserts, although the purpose can be achieved by increasing the amount of stabilizers used, the texture is strongly pasty, which is not sensually pleasing. There's a problem.

Incidentally, at present, a stabilizer has not yet been developed that does not cause glue-like appearance even when used in small amounts, and also has the characteristics of not easily losing its shape.

An object of the present invention is to provide a frozen dessert that does not have a pasty feel when eaten and has good shape retention that does not easily lose its shape.

The present inventors focused on chitosan, which is obtained by deacetylating chitin, which is a skeletal component of crustaceans such as crabs and shrimp, and used it to make ice cream. It was discovered that by using this as a stabilizer for frozen desserts such as, it is possible to impart good shape retention to frozen desserts with a small amount that does not affect the texture,
The present invention has been accomplished.

Chitosan used in the present invention is produced by crushing the shells of crabs and shrimps, treating them with 5-10% hydrochloric acid to remove calcium carbonate, and then heating them in the presence of 5-8% sodium hydroxide. Chitin obtained by removing protein is 40 to 5
It is obtained by heating with 0% sodium hydroxide, deacetylation, washing with water, and drying.

In the present invention, in order to incorporate the chitosan obtained in the above manner into a frozen dessert, it is necessary to mix the main raw material! I! It is preferable to add and mix in the mix in a range of 0.01% to 0.5% (by weight), although it varies depending on the content. In this case, if the amount of chitosan added to the mix is less than 0.01%, the effect of improving the shape retention of frozen desserts will not be sufficient, while if it exceeds 0.5%, the astringent taste peculiar to chitosan will become strong (which is sensually preferable). However, as the amount added increases, it becomes a semi-gel-like structure, which becomes undesirable in terms of texture.

The chitosan used here is obtained from different raw materials with different degrees of deacetylation or with different molecular weights.
More than one species may be combined. When adding chitosan to the mix, it may not dissolve even if you mix it directly, so if you dissolve chitosan in advance in an acidic environment with a dilute acid, preferably an edible acid such as acetic acid or lactic acid, and mix it with the mix. , a homogeneous mix of chitosan is obtained.

The jutsukusu used in the present invention may be a known one for ice cream, but if necessary, appropriate amounts of flavoring agents, seasoning agents, acidulants, seasonings, etc. may be added.Furthermore, fruit pulp,
Any amount of fruit juice, nuts, fruit sauce, chocolate, etc. may be added before, during or after freezing the mix.

EXAMPLES The effects of the present invention will be specifically explained below with reference to Examples.

Example An ice cream mix was prepared using the ingredients in the proportions shown below.

1--1-j! -1'') Fresh cream (fat percentage 47%) 10.00 Unsalted butter 6.00 Sweetened skim condensed milk
10.00 Skimmed milk powder
7.00 granule tJ!
4.50 glucose fructose corn syrup (B x75)
3.00 Powdered starch syrup (DE30) 5.00 Glycerin fatty acid ester 0.20 Vanilla extract 0.20 *Stabilizers include 15% by weight of locust bean gum, 25% by weight of tara gum, 40% by weight of tamarind seed polysaccharide, and 20% by weight of glucose An ice cream stabilizer consisting of % by weight was used.

Next, a chitosan solution was prepared using the following formulation.

Eve's Ki San A (wt%) Commercially available Ki Tsuki 1 1.00 San MP Lactic acid (90%) O, SO water
98.50 Eve Chitosan
B (wt%) Commercially available Kimitsukito 1.00 sun FFwp Lactic acid (90%) 0°50 water
98. s.

Both solutions (A) and (B) were prepared by adding lactic acid to a solution in which chitosan was dispersed in a predetermined amount of water and stirring.

Preparation of ice cream: Among the mixes above, Grani Feng sugar, skim milk powder,
After mixing powdered starch syrup, glycerin fatty acid ester, and stabilizer in powder form, use a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.).
Then, fresh cream, unsalted butter, sweetened skim condensed milk, and high-fructose corn syrup were added to the mixture, and the mixture was heated while stirring to reach a temperature of 85°C. After sterilizing by holding for 1 minute, add 5 parts by weight each of the chitosan solution (A) and (8) to 5 parts by weight of the obtained a-thickness while stirring with a homomixer, and stir. It was held for 3 minutes while continuing.

Next, using a homogenizer (manufactured by Sanso Kikai Co., Ltd.), the first stage
kg/C1i, homogeneous treatment at 50 kg/d in the second stage,
It was immediately cooled to a temperature of 5°C. Add vanilla extract to this, and after aging at night, create a soft cream.
- Foaming and freezing were carried out to an overrun of 80% using a Mufreezer (manufactured by Mitsubishi Electric Industries, Ltd.), the mixture was filled into a cup, and stored at -30°C for curing.

Next, regarding the three types of ice cream obtained by adding the pre-liquids (A) and (B) as chitosan, and by adding pure water instead of the chitosan liquid,
Their shape retention and flavor were evaluated. The evaluation method and results are as follows.

i) Peel off the outer container of the sample cured in the shape-retaining cup,
It was left on a wire mesh in a room whose temperature was controlled to 0°C, and the melting rate was measured over time. The measurement results are shown in the table.

I couldn't.

According to the present invention, ice cream obtained by adding a specific range of chitosan has significantly improved shape retention and good flavor. There are many benefits to this.

Note) The numbers after / indicate cumulative values.

As shown in the table, the ice cream obtained by adding chitosan has a significantly lower melting amount than the ice cream without the addition (control), indicating that it has good shape retention.

11) Flavor When the hardened samples were thawed at room temperature for several minutes and then served for consumption, each sample had a rich and delicious flavor, and there was almost no difference between the three types of samples. Snow Brand Milk Products Co., Ltd.

Claims (2)

[Claims] (1) A frozen confectionery with good shape retention, which is made by containing chitosan in a uniformly mixed state in the presence of water at a mixing ratio of 0.01% to 0.5% (by weight) under acidic conditions. (2) Good shape retention characterized by immediately cooling and freezing after homogenizing a mix in which chitosan is mixed at a blending ratio of 0.01% to 0.5% (by weight) under acidic conditions. A method for producing a frozen dessert comprising: