JPH04248958A - Soft sherbet mix and its preparation - Google Patents

Abstract

PURPOSE:To provide a soft sherbet mix freezable in soft state and distributable at ordinary temperature. CONSTITUTION:The objective sherbet mix contains a stabilizer composed of a combination of a water-soluble polysaccharide polymer having weak thickening property and gelling property and excellent emulsion stabilizing action, an insoluble polysaccharide polymer and a high-amylopectin starch.

Description

Description: [0001] The present invention relates to a so-called soft sorbet mix that can be frozen in a freezer to remove overrun and squeezed out like soft serve ice cream, and a method for producing the same. [Prior Art] In general, sorbet is a product made mainly of fruit juice, to which sugar, stabilizers, etc. are added and frozen like ice cream. Among these, sherbet is a product made by adding overrun and squeezing it to make it look like soft serve ice cream. This type of sorbet is called soft sorbet. Soft sherbet can be produced in the same way as in a soft freezer for soft serve ice cream, and is expected to be in demand in the future as it can meet the diversification of tastes. [0003] Conventionally, various mixes prepared by blending raw materials in advance have been put on the market in view of convenience in production and management, constant quality, etc. However, when conventional sherbet mixes are cooled and stored, the components of the mix separate while standing, resulting in the quality of the mix deteriorating during the distribution process, making it difficult to stably produce sherbet with a constant quality. was difficult. Therefore, these mixes are rarely used for soft sherbet, sherbet shakes, shakes, etc., and their use is limited to simply freeze-hardening hard sherbet. For example, soft sherbet must be able to be squeezed out of the freezer and retain its shape, and in terms of texture, it must also have the gritty and refreshing characteristics characteristic of sherbet, so hard sherbet is simply freeze-hardened. This is because completely different quality characteristics are required. [0004] As described above, soft sherbet cannot be equated with hard sherbet, and good soft sherbet cannot be manufactured even if a mix for hard sherbet is used. [0005] On the other hand, at present, little research has been conducted on soft sorbet mixes, and due to the problems mentioned above, very few have been put on the market. [0006] As a prior art, Japanese Patent Application Laid-Open No. 48-4446
Publication No. 5 discloses a technology that prevents separation of mixes by adding vegetable gums, emulsifiers, and low methoxyl pectin when mixing and emulsifying main raw material formulations to create a sherbet mix that does not separate during cold storage. is disclosed. [0007] According to additional tests by the inventors of the present application, although the above technology can prevent the separation phenomenon of the mix during refrigerated storage, it is unstable with respect to temperature and cannot withstand sterilization in the mix manufacturing process. It was found to be unsuitable for distribution at room temperature. Furthermore, the soft sherbet produced using this product has a smooth texture, a heavy aftertaste, and an overrun that does not make you feel very cold.It has characteristics common to soft serve ice cream, and it meets the requirements for sherbet. It did not have the characteristics it should have. Therefore, even if it is used for hard sherbet, it cannot be expected to be used for soft sherbet. Problems to be Solved by the Invention In view of the above-mentioned current state of the prior art, the present invention has been made to produce a soft sherbet that has characteristics unique to sherbet, does not cause quality deterioration such as separation even after long-term storage, and is To provide a soft sherbet mix that can be easily produced in a freezer and a method for producing the same. That is, in the prior art described above, in order to prevent the separation phenomenon of the mix during refrigerated storage, a viscous substance is added to increase the solid content, but as a result, the shape retention of the soft sherbet deteriorates. To solve the problem that even if the improvement is incidental, the texture unique to sherbet is lost and the product value is reduced. Furthermore, the present invention provides a mix that can effectively prevent various problems associated with freezing that have not been mentioned in the prior art, particularly the blocking phenomenon caused by ice crystals when shutting out from the freezer outlet. [Means for Solving the Problems] The present invention is a liquid sherbet mix consisting of at least fruit juice, saccharide, and a stabilizer, in which the main stabilizer is one with weak thickening and gelling ability, and one with excellent emulsion stability. The sherbet mix is characterized by containing a water-soluble polysaccharide polymer, an insoluble polysaccharide polymer, and a high amylopectin starch. Further, there is a method for producing the sherbet mix, in which the raw materials excluding fruit juice and an acidulant added if necessary are mixed and heated, and the high amylopectin starch is gelatinized or not gelatinized, and then the fruit juice and the acidulant are mixed. This is a method for producing a sherbet mix that includes the steps of adding ingredients, homogenizing, and sterilizing. [0012] According to the present invention, sherbet has excellent thermal stability and can be stored for a long time even at room temperature, can be easily produced using a soft freezer without causing blocking, and the obtained sherbet has excellent shape retention. In addition, it has a good aftertaste and maintains the rough, cold texture characteristic of sherbet. [0013] The soft sherbet is squeezed out like a soft cream using a soft freezer, and is formed by rolling it onto a cone, for example. [0014] If the texture is smooth like soft serve ice cream, it does not feel too cold, and it has a heavy aftertaste, it can be stabilized by creating an appropriate overrun and adjusting the viscosity. It is relatively easy to squeeze out the rolled material. The components contributing to such a homogeneous structure are primarily milk components such as milk fat and milk protein, and an emulsifier is added to these to form a uniform emulsified system as a whole. However, sherbet is mainly composed of fruit juice, sugars, stabilizers, etc. to give it a unique texture, and although it has a large amount of solids such as sugars, it is an acidic and dilute water dispersion system as a whole, and it is difficult to handle during the distribution process. It is also difficult to prevent the separation phenomenon of the mix. On the other hand, if the amount of thickener etc. is increased to stabilize the structure and prevent separation, the ice crystals will become finer during freezing and the texture will be smoother, spoiling the unique texture of sherbet and making it difficult to use as a product as a sherbet. The value will be significantly reduced. In this way, soft sorbet poses completely different technical challenges than soft serve ice cream, and must be considered from a new perspective. The inventors of the present application have conducted intensive research to improve the quality of soft sherbet mixes, and have obtained the following knowledge. 1. Increasing the viscosity of the mix generally tends to suppress the separation phenomenon of the mix during the distribution process and improve the shape retention of the resulting sherbet (shape retention at an ambient temperature of 30°C), but on the other hand, the resulting sherbet The texture becomes closer to that of ice cream, and the aftertaste becomes heavier. This is because the structure becomes finer, the ice crystals are smaller, and the overrun becomes relatively high. 2. Stability in refrigerated storage is not related to heat resistance. Although the locust bingham used in the prior art exhibits excellent refrigeration stability, it causes separation and coagulation of the mix during the sterilization process, and is ineffective when stored at room temperature. 3. Lowering the viscosity of the mix accelerates the separation phenomenon during storage and deteriorates the shape retention of the resulting sherbet, making it more likely to melt, but on the other hand, relatively large ice crystals are formed in the freezer, resulting in a refreshing sherbet. Provides a unique texture. Also, if the ice crystals become larger,
Blocking is likely to occur at the freezer outlet. 4. Since the pH of the mix is acidic and various fruit juices are used, its influence must be taken into consideration. In fact, it has been found that the appropriate amount of stabilizer is different for orange and peach juices. This is thought to be related to differences in fruit juice pectin, pH, metal ion concentration, etc. 5. While increasing the total solids content can be effective in preventing mix separation, too much insoluble material can compromise stability, and increasing the soluble content can affect taste or increase viscosity. do. [0022] Thus, in order to realize an excellent soft sorbet mix, it is necessary to consider a large number of factors that have contradictory effects. The conflicting concepts can be summarized as: mix's refrigerated shelf life - heat resistance, room temperature shelf life, sherbet's shape retention - cooling sensation, prevention of freezer blocking - sherbet's rough texture (coarse texture), and mix stability. viscosity (increase in viscosity) ~ mouthfeel of sherbet,
Aftertaste, overrun, etc. Moreover, in chronological order, problems become apparent in each of the four stages: mix manufacturing stage → mix distribution stage (storage) → sherbet manufacturing stage → the obtained sherbet itself. With conventional technology, there is no way to comprehensively solve problems in all processes,
It was only a partial solution. As a result of intensive research aimed at simultaneously realizing both of the above-mentioned opposing concepts, which were conventionally thought to be contradictory, the present inventors have discovered that all of the above-mentioned problems can be solved by a combination of specific stabilizers. This led to the present invention. The present invention will be explained in detail below. [0023] As mentioned above, the object of the present invention is fruit juice,
It is a liquid sherbet mix consisting of at least sugars and stabilizers, and its characteristics are that the main stabilizers include a water-soluble polysaccharide polymer with weak thickening and gelling properties and excellent emulsion stability;
It consists in using a combination of an insoluble polysaccharide polymer and a high amylopectin starch. First, the sherbet mix of the present invention is
It consists of at least fruit juice, saccharides, and stabilizers, but may also contain fats and oils, emulsifiers, acidulants, flavors, colorants, pulp, etc., if necessary. There are no clear standards for sherbet, and anything that can be normally recognized as sherbet corresponds to the sherbet referred to in the present invention. Milk solids content: 2% in the US
As mentioned above, it is specified that the sherbet is 5% or less and the lactic acid acidity is 0.35% or more, but in the present invention, the sherbet contains fruit juice and has an acidic pH, which is usually 4.30 or less. Furthermore, since it is a liquid sherbet mix, it does not include powdered, granular, or other forms. In the case of a concentrated type, it is indirectly included because it is diluted in the final stage to form a predetermined liquid sherbet mix. [0026] A basic formulation example of the sherbet mix is as follows. However, it is not limited to this. [0027] The fruit juice may be concentrated fruit juice, but in that case, the amount of fruit juice blended is adjusted depending on the degree of concentration. Sugar is common, but
Various saccharides can also be used. Starch syrup, honey, etc. may also be used as appropriate. These saccharides can be selected arbitrarily. The type of fruit juice can be used without limitation, such as orange, peach, apple, lemon, grape, etc. However, the amount to be added is adjusted as appropriate depending on the type of fruit juice. This is because the strength of flavor etc. differs depending on the individual. Also, consider that some fruit juices may affect the stability of the mix. Fruit juice and saccharides are the main components that determine the product characteristics of sherbet, and in this sense, the amount to be added may be appropriately set depending on the characteristics of the desired sherbet, and there are no essential technical limitations. In the present invention, the stabilizer is an essential additive for storing the sherbet mix, manufacturing the sherbet, preventing deterioration of the sherbet itself, and improving the quality of the sherbet. It includes thickeners, gelling agents, dispersants, quality improvers, etc., but it is a broad concept that also includes emulsifiers, pH adjusters, etc. However, below,
Those that are clearly classified as emulsifiers are not called stabilizers, but rather emulsifiers. The present invention is characterized by the stabilizer, which will be described later. Although fats and oils are used to prevent damage to the inner wall of the freezer, they are not essential components. As the fats and oils that can be used, in addition to coconut oil and palm oil, edible oils with high stability are suitable, but there are no particular limitations. Increasing the blend of fats and oils will result in a softer mouthfeel. Emulsifiers are particularly effective in preventing separation of fat components, and are added especially when fats and oils are added. Therefore, monoglyceride-based ones are preferred, but sucrose fatty acid ester-based ones may also be used in some cases. Even if the amount of emulsifier added is greater than necessary, the effect will not improve. The foaming agent facilitates overrun of the sherbet. Although it is not an essential ingredient, it is an effective ingredient in soft sherbet because if there is not a certain amount of overrun, it will become hard and hard to melt in the mouth. As foaming agents, those generally classified as emulsifiers can also be used, but
In sherbet, there are few ingredients that form the foaming body, so common emulsifiers are not very effective. Preferred examples include proteins such as sodium caseinate, albumin, and gelatin. Adding more foaming agent than necessary will not improve the effect. [0032] Acidulants are involved in the flavor of sherbet. Since the pH of standard sherbet is 4.30 or less, it is added as appropriate depending on the fruit juice used. In addition, some acidulants exhibit thickening and emulsifying properties, such as polyheptides and amino acids, and have the effect of improving the stability of the mix, so it is effective to add them as necessary. However, if the amount added is too large, it may taste bitter. Examples of the acidulant include citric acid, tartaric acid, and malic acid. The total solids content in the sherbet mix affects the stability of the mix and the physical properties of the sherbet. The total solid content includes sugars, fruit juice, and dissolved and insoluble components derived from stabilizers and the like. If the total solid content is low, the stability of the mix decreases, separation phenomenon tends to occur, and the ice crystals in the sherbet increase in size, resulting in a decrease in shape retention when rolled. Furthermore, if the total solid content increases, the stability and shelf life of the mix will improve, but the coarse mouthfeel characteristic of sherbet will be reduced and the aftertaste will be heavy. However, if there is a large amount of undissolved solid content, it will be easy to separate, which will conversely deteriorate the stability and shelf life of the mix. The general total solid content is 25
．． It may be about 0 to 28.0%. However, since the total solid content is related to the viscosity of the mix and the quality of sugars, the appropriate amount will vary depending on the stabilizer used. Also, the specific gravity of the mix (
15°C) is usually about 1.115 to 1.130. Next, the stabilizer according to the present invention will be explained. In the present invention, the stabilizer contains a water-soluble polysaccharide polymer, an insoluble polysaccharide polymer, and a high amylopectin starch, which have weak thickening and gelling properties and excellent emulsion stability. The combination of these three components is extremely effective in producing soft sherbet by soft freezing, and the effect that it is difficult to produce a good soft sherbet without these components could not have been predicted using conventional technology. It is. As mentioned above, it is not possible to improve the overall quality simply by using individual components. [0035] The water-soluble polysaccharide polymer refers to a water-soluble polymer composed of one or more types of sugars or derivatives thereof. Therefore, it also includes hot water solubility. It is usually obtained as a seaweed extract, a plant seed mucilage, a plant sap mucilage, a plant fruit mucilage, a microorganism-produced mucilage, etc. However, in the present invention, in particular, it is required to have weak thickening and gelling properties and excellent emulsion stability. Thickening properties, gelling properties, and emulsion stability are concepts commonly used in the industry, and are generally used to classify additives such as stabilizers, thickeners, gelling agents, and emulsifiers. It is a nature. For example, locust Bingham, which was used in the prior art described above, has particularly excellent thickening and dispersibility, but has poor emulsion stability and no gelling properties, and pectin has excellent gelling properties, but has no thickening properties, Emulsion stability is secondary, and guar gum has particularly good thickening properties, but
It can be said that it has poor emulsion stability and no gelling property. Therefore,
None of the vegetable gums employed in the prior art are suitable for the present invention. [0036] That is, the present inventors have investigated the storage stability of the mix (
As a result of researching and examining the relationship between the sorbet's sensory characteristics (separation resistance), and physical properties such as the viscosity of the mix, we found that if polysaccharide polymers are dissolved and dispersed while suppressing the increase in viscosity of the mix more than necessary, We have obtained the knowledge that there is a possibility of suppressing the separation phenomenon of the mix that impairs the characteristics of sherbet. Further research revealed that these polysaccharides have emulsion stability but low gelation and viscosity thickening properties. This finding contrasts with the traditional idea of increasing viscosity as a means to prevent separation phenomena. As mentioned above, increased viscosity improves the stability and shape retention of sherbet, but it impairs the characteristic mouthfeel of sherbet, making it smooth and heavy like ice cream, and is not suitable for soft sherbet. It cannot be called a means. On the other hand, the basic problems of stability and shape retention cannot be solved unless the viscosity is increased. A water-soluble polysaccharide polymer with weak thickening and gelling properties and excellent emulsion stability is an effective means for solving the above problems. [0037] Although the influence of gelling properties is not clear, it is considered that polymers with gelling ability and emulsion stability are not suitable because they generally have strong viscosity increasing properties. Examples include xanthan gum and gelatin. Emulsion stability is considered to have an effect on mix stability, but emulsion stability is not sufficient, and those with thickening properties are not suitable. Also, those that cause precipitation when heated are also not suitable. This is because it interferes with the sterilization process of the mix and also poses problems when stored at room temperature. [0038] The mechanism of how the thickening property, gelation property, and emulsion stability are exerted is not clear, but it is believed that the chemical structure, three-dimensional structure, and reactive groups of the polysaccharide polymer are involved. it is conceivable that. However, the type of constituent monosaccharides does not matter much, and they may be glucan-based, galactan-based, or polyuronic acid-based. Preferred examples of these polysaccharide polymers include seaweed extracts such as carrageenan and alginic acid, plant sap mucilages such as gum arabic and gum tragacanth, and their derivatives and salts. However, any material having the above-mentioned properties can be used. One type or two or more types of polysaccharide polymers may be used. However, for example, sodium alginate and alginate propylene glycol ester, both of which are alginic acids, have different properties; the former has gelling properties and relatively strong thickening properties, while the latter has weak gelling properties and has relatively strong thickening properties. It is also relatively weak, but has strong emulsifying properties. Therefore, while the latter is preferred, the former is not. This is because propylene glycol groups exhibit emulsifying properties. As described above, a derivative can have properties different from those of the original polysaccharide, so a desired polysaccharide polymer can be prepared by appropriately esterifying the polysaccharide. Propylene glycol alginate (usually has an esterification rate of 75% or more) is particularly preferred because it is acidic and stable and suitable for sherbet, and also has strong emulsifying properties. However, when this is used, the stability of the mix is improved and the overall quality is good, but there is a tendency for the mouthfeel of the sherbet to become smoother. In this case, it is effective to use a polysaccharide polymer that can compensate for the insufficiency. For example, gum arabic is suitable. Although gum arabic has almost no thickening properties and no gelling properties, it exhibits strong emulsion stability. When both are used together, the melting in the mouth of the sherbet is sufficiently improved. Next, the insoluble polysaccharide polymer will be explained. This product is mainly effective in retaining the shape of sherbet when rolled. However, since it is essentially insoluble, if too much is added, the sherbet will not melt in the mouth and will have a sticky texture. Since sherbet contains ice crystals and has a rough, refreshing texture and is not smooth, the addition of insoluble polysaccharide polymers does not pose much of a problem. However, the particle size is preferably finer, for example, the primary particles are preferably 1 micron or less. In addition, insoluble polysaccharide polymers are also effective in preventing blocking at the outlet of a soft freezer. Sherbet contains ice crystals and has a coarse structure as a whole, which tends to cause blocking at the outlet of the soft freezer. However, if this is used, blocking can be suppressed. This is probably because the presence of insoluble polysaccharides is dispersed to a certain extent and gets between the ice crystals, inhibiting the growth of the ice crystals. Representative examples of insoluble polysaccharide polymers include cellulose and its derivatives. In particular, microcrystalline cellulose is suitable from the viewpoint of particle size. However, the derivative methylcellulose is water-soluble, depending on the degree of substitution, and precipitates when heated, so it is not suitable. [0043] Next, high amylopectin starch is effective in improving the stability of the mix, preventing separation phenomena, and especially preventing a decrease in viscosity after mix production. Furthermore, it is effective in preventing blocking at the outlet of the soft freezer. This effect was hardly known until now. In addition, although the influence on other effects such as the mouth feel and texture of the sherbet is small, it should be taken into consideration that it may harden the composition and affect melting in the mouth. If you want to increase the total solids content of the mix, you can increase the amount of this substance added. This is because other effects are extremely small. Typical examples of high amylopectin starch include waxy corn starch and glutinous rice starch. Waxy corn starch is particularly suitable because of its excellent extensibility. As explained above, the three components are essential as stabilizers, but other components may be used in combination as stabilizers if necessary, as long as they do not adversely affect the three components. For example, commonly used stabilizers such as gelatin, pectin, and guar gum may be used in combination as secondary stabilizers. [0047] The proper amount of each of the three components cannot be unambiguously defined because it varies greatly depending on the type of fruit juice and saccharide. It may be adjusted as appropriate to obtain the desired sherbet. From the point of view of soft sorbet produced by freezing, the viscosity of the mix should be 400 cP or less (B-type viscometer, No. 1 or No.
2 rotors at 30 rpm) is preferred. However, in the present invention, since the above-mentioned three components are contained as stabilizers, a good sherbet can be produced even if the viscosity exceeds the viscosity range that is conventionally thought to be suitable for freezing. Therefore, the amounts of the three components added can be arbitrarily set depending on the desired sherbet. In addition, since the viscosity normally shows different values depending on the shear force (shear rate), the value at 30 rpm is shown in consideration of the actual usage condition. Incidentally, at 60 rpm it is 300c.
It can be said that it is about P or less. To convert these into shear rates, use B-type viscometer rotor No. When using 2 (constant 0
．． 259 x number of rotations) = sliding speed (sec-1). Usually, viscosity measurements are carried out at 8-10°C. [0048] The viscosity of the mix is significantly reduced after the sterilization process in the mix manufacturing process, so it is advisable to take this point into consideration when designing the viscosity of the final mix. [0049] Therefore, the three components should be added in such a range that the above-mentioned appropriate viscosity can be achieved. If the viscosity is too high,
The overrun is too high, making the mouthfeel smooth and light.
You no longer feel cold. Furthermore, when squeezed out in a soft freezer, the physical properties tend to fluctuate at the exit of the freezer, making it difficult to wind it stably. On the other hand, if it is too small, stability will be impaired, such as a mix separation phenomenon, and overrun will not occur. An appropriate overrun range is approximately 35 to 45%. This value is considerably lower than that of ice cream. With this level of overrun, the texture will be a little grainy and soft, but it will have a sherbet-like feel. Therefore, the lower limit of the viscosity of the mix is approximately 60 cP or more, and furthermore 100 cP, from the viewpoint of preventing mix separation and proper overrun.
(30 rpm) or more is preferable. Without the three components, when the viscosity is reduced to this level, the separation phenomenon will be significant and it will be almost impossible to form a mix. Although there is a correlation between viscosity and overrun, for example, if a foaming agent (sodium caseinate, etc.) is added, overrun is likely to occur at the same viscosity. [0050] Preferred specific examples of blending the three components in order to satisfy the above-mentioned viscosity requirements and provide a sensory experience similar to that of a sherbet are shown below.・Waxy cornstarch 1-2
% Gum Arabic 0.2
~0.8% ・Alginate propylene glycol ester 0.3 ~0.7% ・Microcrystalline cellulose 0.8 ~1
．． 6% This example uses two types of water-soluble polysaccharide polymers: gum arabic and alginate propylene glycol ester. In the above example, if the waxy cornstarch content is less than 1%, the viscosity of the mix may decrease after homogenization during mix production, and the anti-blocking effect is also small, and if it exceeds 2%, the viscosity may decrease. May increase. If both gum arabic and alginate propylene glycol ester are used in a small amount, the effect will not be sufficient, and if there is a large amount, the viscosity will increase, causing poor mouth-melting. In particular, gum arabic has effects that complement the effects of alginate propylene glycol ester. Furthermore, since the amount of alginate propylene glycol ester added varies depending on the type of fruit juice, this point should be taken into consideration. If there is too little microcrystalline cellulose, the effect will not be sufficient, and if there is too much, the sherbet will not melt in the mouth and will have a sticky texture. Next, ordinary water may be used in the mix, but hard water containing a large amount of metal ions etc. may affect the viscosity of the mix. Therefore, it is preferable to use water containing few metal ions, deionized water, etc. as appropriate. [0054] The sherbet mix having the above structure can be made into a soft sherbet using an ordinary soft freezer in the same manner as soft cream. According to a preferred embodiment, the soft sherbet has stability in rolling and shape retention. Moreover, blocking does not occur at the freezer outlet. There is almost no separation phenomenon during storage of the mix, and storage at room temperature is possible. Normally, the quality is stable for 6 months when stored in the refrigerator and about 2 months when stored at room temperature. [0055] This mix can be used as a shake by lowering the viscosity by adding juice or lactic acid bacteria drink before freezing, or can be used as a sherbet shake by adding sterilized and sweetened cooling water and semi-freezing in a milkshake machine. Can be done. Next, a method for manufacturing the sherbet mix of the present invention will be explained. This feature is achieved by mixing and heating raw materials excluding fruit juice and acidulant added if necessary.
After gelatinizing the high amylopectin starch, adding the fruit juice and acidulant, homogenizing and sterilizing; or adding the fruit juice and the acidulant without gelatinizing the high amylopectin starch, homogenizing and then sterilizing. The method includes the step of gelatinizing the high amylopectin starch. In the case of the latter step, it is advisable to heat the mix before sterilization to ensure sufficient gelatinization during sterilization. That is, in the manufacturing process, if a stabilizer, starch (high amylopectin), sugar, etc. are added and mixed after the acidulant and fruit juice are first added, the stabilizer becomes sticky (not uniformly dispersed). Therefore, the acidulant and fruit juice must be added after the stabilizer has been dispersed and dissolved. As a result of the mix of stabilizers, the viscosity of the mix becomes too low, leading to the phenomenon of mix separation. As mentioned above, it is not good if the viscosity of the mix is too low. Furthermore, when using a stabilizer with low heat resistance, it is necessary to consider the temperature conditions for gelatinization of starch. For example, alginic acid propylene glycol ester, gum arabic, etc. have poor heat resistance, and their viscosity decreases at high temperatures. Therefore, it is preferably at least the complete collapse temperature of amylopectin micelles and up to the temperature at which the viscosity is at its maximum. If it is lower than this, the gelatinization of starch may not be sufficient, and if it is higher than this, the stability of the stabilizer may be impaired. In a preferred embodiment, stabilizers, emulsifiers, etc. are first dissolved in water at about 40° C. to homogenize the aqueous system, and starch dissolved in hot water is added thereto. Separately, oils and fats, starch syrup, liquid sugar, etc. are mixed and heated to homogenize. Mix water and oil together and gelatinize the starch. Add water if necessary and after adjusting the temperature, add fruit juice, flavor,
Add acidulant etc., after making up the volume, filter, homogenize, sterilize,
Perform homogeneity and cooling treatment. Alternatively, if the starch is not gelatinized, it can be gelatinized during the sterilization process. After this, it is filled and packaged appropriately. [Examples] The present invention will be explained below based on Examples. [0060] The quality of the mix was evaluated by the following method. Experimental method (1) Viscosity...Type B viscometer, No. 1 and no.
2 rotors are used. Measured at a product temperature of 10℃. (2) Separation (heat shock method) test: Dispense each sample into a 50ml test tube, cap it, and perform the test. Expressed as a separated percentage. High temperature (H): 115°C, 10 minutes (autoclave) Low temperature (L): 80°C, 120 minutes (water bath) (3) Freezing test mix in a freezer (Nissei: Model 1-248A3),
Freezing was performed while continuously stirring for 120 minutes, and a shape retention test was conducted every 15 minutes. [0062] Shape retention (drip test): The mix was taken out of the freezer, three and a half rolls of soft serve ice cream were placed in a cone, and the time at which the first drip began to run down the side of the cone at room temperature of 30°C was measured. [0063] The criteria for judgment were set as follows as a preferable range. ■Viscosity: 400 (cP) or less at 30 rpm. ■Separation… Separation due to heat shock occurs at high temperature (115℃)
) and 0% or less at low temperatures (80°C). ■pH…4.30 or less. ■Freezing test shape retention…Excellent. [0064] Drip time: 300 seconds or more. [0065] Others... It has a grainy texture similar to a sherbet, melts well in the mouth, and has a moderate amount of OR (overrun). Here, shape retention refers to the stability of the winding method, and when the winding is made, the value of (aperture length/winding diameter) is 2.5 times or more, and 2 times or more is excellent. , 1 to 2 times is considered good. Example 1 A mix was prepared based on the following formulation (parts by weight)
. ──────────────────────
────────────

kg%
────────────────────
──────────── Orange concentrated juice (5x) 240
8.00 Vegetable oil
30
1.00 liquid sugar
480 16.00
Starch syrup
390 13.0
0 emulsifier
3.0
0.10 Foaming agent (sodium casein) 3.0
0.10 Acidulant (citric acid (anhydrous)) 3.0
0.10 Stabilizer ・Waxy cornstarch
51.0 1.70
・Microcrystalline cellulose
24.0 0.80
・Gum arabic
12.0 0.40
・Alkynoic acid fluoroethylene glycol ester 9.0 0
．． 30 water
1755.0
58.50 ──────────────
────────────────────
total
3000.0 100.00 Stabilizers, emulsifiers, and foaming agents are dissolved, dispersed, and mixed in water, and a separately prepared mixture of vegetable oil, starch syrup, and liquid sugar is further added and mixed.
The waxy corn starch was gelatinized by heating to 85° C. (10 minutes). Filter impurities (20 mesh), stir this with a TK homomixer, and then homogenize it (2 stages, 10 mesh).
MPa +5MPa = 15MPa), plate sterilization (150°C, 2 seconds), and then homogenization (two-stage, 15MPa +
5 MPa = 20 MPa) and cooled to 20°C. This was dispensed into tetrabrik (1000ml) and packaged to obtain a soft sherbet mix (specific gravity 1.11
5 (15°C)), and quality judgment was performed. The results are shown in Table 1. [Table 1] As shown in Table 1, this mix had sufficient resistance to heat shock, no deterioration in quality was observed due to sterilization during the manufacturing process, and the viscosity was appropriate. Therefore, this mix can be stored for 2 months at room temperature and 6 months if refrigerated (10℃).
It was estimated that quality could be maintained for several months. In the freezing test, although the structure of the sherbet was relatively coarse, there was almost no blocking, and the obtained sherbet secured a sufficient number of turns, had excellent shape retention, and had no roughness peculiar to sherbet. It had a chewy texture and a refreshing feeling that melted in the mouth. Note that the sherbet overrun was 35 to 45%. Example 2 A mix was prepared in the same manner as in Example 1, except that the stabilizer used in Example 1 was mixed as follows, and was subjected to a test. The results are shown in Table 2. [0070]
Mixing %
・Waxy cornstarch
1.70 ・Microcrystalline cellulose 0.80
・Gum arabic
0.40
・tamarind gum 0
．． 05 ・Guar gum
0.05 007
1 [Table 2] Although the mix had excellent stability and the drip time was slightly shorter than in Example 1, a similarly good and delicious soft sorbet was obtained. Example 3 and Comparative Example A mix was prepared in the same manner as in Example 1 based on the following formulation, and the quality was evaluated. The results are shown in Table 3. 0072] ──────────────────────
──────────

Example 3 Comparative example ──────
──────────────────────────
Lemon concentrated juice (5x)
2.00 2.00
Vegetable oil (refined coconut oil) 1
．． 00 1.00 Liquid sugar
22.00 22.00
Starch syrup
13.00 13.00
emulsifier
0.10 0.10
Foaming agent (sodium casein)
0.10 0.20
pH buffer (sodium citrate)
0.10 0.10
Stabilizer ・Waxy corn starch
1.70 -
・Microcrystalline cellulose 0
．． 80 0.8
・Gum Arabic 0
．． 40-
・Alkynoic acid phosphorylene glycol ester 0.30 −
・CMC
−0
．． 15 - Tamarind gum
−
0.05 ・Guar gum
−
0.05 ・Water
58.50
60.55 ────────────
────────────────────
total
100.00% 100.00% [
[Table 3] Similar to Example 1, in Example 3, the mix had good storage stability, blocking during freezing, and sensory evaluation of the sherbet, and a delicious soft sherbet was obtained. On the other hand, in the comparative example, the mix lacked stability and was estimated to be almost impossible to store at room temperature.Furthermore, blocking occurred in the freezing test, and the shape retention of the resulting sherbet was insufficient, making it impossible to obtain sufficient rolling. Ta. Example 4 In the formulation of Example 1, waxy cornstarch was added to 1
．． A mix was prepared in the same manner as in Example 1 except that the content of gum arabic was 0.20% and the content of gum arabic was 0.20%. The results are shown in Table 4. As a comparative example, a mix using powdered starch syrup instead of waxy corn starch was also tested and shown in Table 4. [Table 4] The mix of Example 4 met the standards in all items, and a delicious sherbet similar to Example 1 was obtained, except that the resulting sherbet melted in the mouth a little heavier. . On the other hand, in the comparative example, waxy cornstarch was not contained, so the viscosity of the mix was low and there was a concern about separation, and the resulting sherbet melted quickly. Example 5 A mix was prepared in the same manner as in Example 1 based on the formulation shown below, and the quality was evaluated. The results are shown in Table 5. As a comparative example, a mix using powdered starch syrup instead of waxy corn starch was also tested and shown in Table 5. ────────────
──────────────

Example 3
────────────────────
────── Peach concentrate juice (5x) 4.00
Apple juice concentrate (5
times) 2.00
Vegetable oil (refined coconut oil)
1.00
liquid sugar
17.50
Starch syrup
13.00
Emulsifier (Qulycerin fatty acid ester)
0.10 Foaming agent (sodium caseinate)
0.10p
H buffer (citric acid (anhydrous)) 0.08
stabilizer
・Waxy cornstarch 1.70
・Microcrystalline cellulose
0.80
・Gum arabic
0.40
・Alkynoic acid fluorine glycol ester
0.30
·water
59.02 ---
──────────────────────
total
100.00% 00
75 [Table 5] Similar to Example 1, in Example 5, the mix and sherbet (peach) were good. On the other hand, the comparative example did not contain waxy corn starch, so the viscosity was low and the separation phenomenon was significant. Examples 6, 7, and 8 Mixes were prepared in the same manner as in Example 1 based on the following formulations, and quality evaluation was performed. The results are shown in Table 6. ──────────────────────────
────────────
Example 6
Example 7 Example 8 ────
──────────────────────────
────────Orange concentrated juice (5x)
8.10 ←
← Vegetable oil
1.00
← ← Granulated sugar 10.60
← ←
powdered starch syrup
8.00 ←
← Emulsifier
0.10
← ←
Foaming agent (sodium caseinate)
0.10 ←
← pH buffer (citric acid (anhydrous)) 0.08 ←
← Stabilizer


・Waxy cornstarch 1
．． 70 ←
← ・Microcrystalline cellulose
0.80 1.20
1.60 ・Gum arabic
0.40 0.60
0.80 ・Alkynoic acid pyrohylene glycol ester 0.30 0.45
0.60 ・Water
68.82 6
8.07 67.32──────────
──────────────────────────
─ Total (%) 100
．． 00 100.00 100.00 0
[Table 6] In Examples 6 and 7, both the mix and sherbet were good. In Example 8, the viscosity was 400 cP (30 rp
m), and as a result, the melting in the mouth of the resulting sherbet deteriorated slightly, but freezing was possible and it was recognized as acceptable. In addition, in view of the fact that in the prior art, it was difficult to obtain a product with a viscosity exceeding 500 cP because freezing problems would occur, Example 8 was also judged to have sufficient commercial value. Examples 9, 10, and 11 Mixes were prepared in the same manner as in Example 1 based on the following formulations, and the quality was evaluated. The results are shown in Table 7. ──────────────────────────
────────────
Example 9
Example 10 Example 11 ──
──────────────────────────
──────────Peach concentrated juice (5x)
4.20 ←
← Apple juice concentrate (5x) 2.00
vegetable oil
1.00
←
← Granulated sugar
11.80 ←
← Powdered starch syrup
8.00
← ←
emulsifier
0.10 ←
← Foaming agent (sodium caseinate) 0.10
← ←
Acidulant (citric acid (anhydrous)) 0.03
← ←
Stabilizer ・Waxy cornstarch 1.70
← ←
・Microcrystalline cellulose 0.
80 1.20 1.6
0 ・Gum Arabic 0
．． 40 0.60 0.
80 ・Alkynoic acid phosphorylene glycol ester 0.35 0.525
0.70 ・Water
69.52 68.745
67.97────────────────
──────────────────── Total (%) 100.00 1
00.00 100.00 [0077] Peach sherbet tends not to increase the viscosity of the mix compared to orange sherbet. However, no separation occurred, and although the melt in the mouth tended to deteriorate slightly as the amount of stabilizer increased, it performed well in the freezing test. [Effects of the Invention] As explained above, by using a specific combination of stabilizers, it is possible to provide a mix that does not suffer from deterioration in quality such as separation of the mix even when it is not only refrigerated but also distributed at room temperature. can. [0079] This mix realizes a sherbet by soft freezing, which has not been achieved before, and has the refreshing and cold texture characteristic of sherbet, is soft, and has the revolutionary property of being able to form rolls. It is something. Furthermore, blocking during soft freezing does not occur. Furthermore, this mix is versatile and can be used not only as a soft sherbet but also as a shake or shake, and has high practical value as a new frozen confectionery product.

Claims (5)

[Claims] [Claim 1] A liquid sherbet mix consisting of at least fruit juice, saccharide, and a stabilizer, wherein the main stabilizer is a water-soluble polysaccharide polymer and an insoluble polysaccharide that have low thickening and gelling properties and excellent emulsion stability. A freezable sherbet mix characterized by containing a polymer and high amylopectin starch. 2. The sherbet mix according to claim 1, wherein the insoluble polysaccharide polymer is cellulose or a derivative thereof. 3. The sherbet mix according to claim 1, wherein the water-soluble polysaccharide polymer is a seaweed extract, a plant sap mucilage, or a derivative thereof. 4. The sherbet mix according to claim 3, wherein the water-soluble polysaccharide polymer is a combination of gum arabic and alginate propylene glycol ester. 5. A method for producing the sherbet mix according to claim 1, wherein the raw materials except the fruit juice and an optionally added acidulant are mixed and heated, and the high amylopectin starch is gelatinized or not gelatinized. A method for producing a sherbet mix comprising the steps of adding the fruit juice and acidulant, homogenizing and sterilizing the mixture.