JPH0541949A - Ice creams and production thereof - Google Patents

Abstract

PURPOSE:To obtain ice creams free from rough touch and foreign body feeling, having a smooth touch on the tongue and excellent in flavor, mouth feeling and long-term keeping quality by using an extract of green tea, etc. CONSTITUTION:The objective ice creams are obtained by extracting green tea with low-temperature water, milk, skimmed milk, concentrated milk, processed milk and/or reduced liquid milk at a low temperature of 10-80 deg.C and using the resultant green tea extract and/or its treated material. In addition, the weight ratio of the liquid used for extraction to green tea is preferably [100/(1-70)] and an antioxidant such as L-ascorbic acid is preferably added thereto in a ratio of 0.01-0.05 pt.wt. based on 1 pt.wt. green tea.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a new type of ice cream having excellent flavor and texture using green tea, and a method for efficiently producing the same.

[0002]

2. Description of the Related Art Conventionally, in order to produce ice cream, raw material blending, homogenization, sterilization, cooling, freezing,
A method of adding auxiliary materials, filling, molding, and curing is generally adopted, and the overrun of ice cream during freezing is obtained exclusively by compressed air, and it is used for containers and other packaging materials used for ice cream. There is no particular consideration for gas barrier properties, and
The current state of the art is that various emulsion stabilizers are used as auxiliary materials, but no antioxidants are used (Hisashi Iwata, "Food Chemistry" Yokendo (sho 56-3-5) p.
226-227).

On the other hand, green tea ice cream has been conventionally manufactured and sold, but in all cases, green tea itself is used as green tea. However, with ice cream using matcha, the unpleasant taste such as astringency and bitterness becomes stronger than the umami of tea, and the fine particles of matcha are dispersed as it is, so the ice cream itself has a powdery texture. The unique smooth texture is disturbed.

[0004]

DISCLOSURE OF THE INVENTION The object of the present invention is to newly produce a new type of ice cream such as green tea ice cream which does not use matcha, which has never existed before, and to produce it efficiently. The purpose is also to develop an industrial manufacturing method for.

[0005]

Means for Solving the Problems The present invention has been made in order to achieve the above-mentioned object, and as a result of investigations from various aspects, the need to change the way of thinking is urged, and the flavor and quality are better than before. We decided to develop a new type of green tea ice cream using the green tea extract that was changed to matcha, by paying attention to the green tea extract that was said to be unusable due to deterioration.

The present invention newly sets up such a new technical problem, and comprehensively examines it from various fields including fields such as extraction conditions of green tea, extraction liquid, physical environment and container packaging. It was the first time we succeeded in producing a new ice cream with excellent flavor, texture and appearance. Hereinafter, the present invention will be described in detail.

In the present invention, it has a unique flavor of tea,
And, in order to impart a smooth texture so that it does not impair the texture of ice cream that has a smooth texture, it uses a green tea extract instead of matcha, which is a solid powder that is difficult to dissolve as in the past. Is.

In order to obtain an extract having a good flavor and a good match with ice creams, the extraction temperature is preferably low, specifically 10 to 80 ° C. and 5 minutes to 2 hours are preferable. Is. Especially for gyokuro, the range of 10 to 60 ° C. and 20 minutes to 2 hours is preferable. It was confirmed that the low-temperature extraction reduced the astringency, while the aroma and umami were increased and the flavor of ice creams was further enhanced.
As green tea, green tea leaves, powdered tea, and other teas can all be used, and matcha can also be used. As described above, according to the present invention, it is possible to effectively use a defective product such as scrap tea or powdered tea that cannot be conventionally sold as tea.

When green tea is extracted at low temperature, water and milk are used alone or in combination as a liquid for extraction. As milk, cow milk, skim milk, concentrated milk, processed milk, reduced liquid milk and other liquids derived from milk can all be used. The ratio (weight) of liquid to extract and green tea is 100: 1 to 70
Is preferred. In the present invention, in addition to the extract thus obtained, a liquid part obtained by treating the extraction residue (so-called tea husk) by centrifugation, filtration, pressing or other known solid-liquid separation means may be used. it can. These may be used alone or in combination as a green tea extract. These may be used as they are as an ice cream raw material, or if necessary, a concentrate, paste, powder,
Alternatively, conversely, it may be used as a processed product such as a diluent.

The green tea extract (including the above-mentioned liquid portion and extract) may be added once or several times during the ice cream production process, but it is usually added to the ice cream mix. .. Of course, it can also be added to ice cream products.

Theanine is the main umami component of tea, but this substance is easily oxidized, and if it is oxidized, the umami is weakened. On the other hand, when tannin is oxidized, it becomes a yellowish brown color, and the color of the ice cream itself becomes stronger yellow and lighter green. In addition, as the taste, unpleasant tastes such as astringency and bitterness become stronger. From these, the need to prevent the oxidation of the product was acknowledged, and as a result of various studies, it was confirmed that the antioxidant can be used without impairing the flavor quality of ice creams. Examples of the antioxidant include salts such as L-ascorbic acid, its sodium salt, and esters, as well as erythorbic acid, its salt, gallic acid esters, guaiac butter, α-tocopherol, and other antioxidants usable in the food industry. It can be used as appropriate. The amount of antioxidant added, the timing of addition, and the number of times of addition may be appropriate, but 0.01 to 0.0 per 1 of green tea in the ice cream manufacturing process.
The ratio (weight) of 5 is preferably used in combination with the green tea extract, and it may be added during the extraction of green tea or in the obtained extract itself.

In the production of ice creams, the ice cream mix thus prepared is frozen by a continuous freezer or the like according to a conventional method. At that time, in the conventional method, overrun is obtained by compressed air. On the other hand, in the present invention, the inert gas is partially or entirely replaced. As the inert gas, in addition to nitrogen gas, argon, helium, ethylene gas and other inert gases can be widely used.

Factors that deteriorate the flavor of green tea, such as weaker umami and flavor and stronger astringency and bitterness, are the above-mentioned oxidation and scattering of volatile components during storage. This phenomenon is more likely to occur as the storage temperature is higher and the temperature change is more severe.

In order to prevent this phenomenon, in the present invention, a system using a packaging material having a high gas barrier property is newly adopted as an effective system especially for ice creams. As a specific embodiment, a method of using a packaging material having a high gas barrier property as a material for the container body, the lid, and / or the packaging and the like can be mentioned.

The packaging material usable in the present invention includes:
Plastics with high gas barrier properties, such as polyvinylidene chloride, polyvinyl alcohol, metal foil, etc., are used alone, and even these laminates, paper, breathable plastics and other materials have high gas barrier properties. A laminate of one or more materials can also be used. In the latter case, for example, a polyethylene or polypropylene film on the inner side, a paper or aluminum foil on the center portion, and a polyester, nylon, polyethylene or polypropylene film on the outer side are laminated. Specific usage modes of these packaging materials include, for example,
The container and / or the lid may be made of such a packaging material, or the surface of a cubic, stick or candy-shaped ice cream may be coated with such a packaging material. It may be further packaged by a simple packaging material or a usual packaging material.

By carrying out the treatment according to a conventional method except that the above-mentioned essential requirements for manufacturing are adopted,
The desired and extremely delicious ice creams listed below can be industrially produced freely and efficiently.
Therefore, according to the present invention, in addition to the narrowly defined ice creams such as ice cream, ice milk, and lacto ice, the flavor of green tea is given to various ice creams such as ice cakes, ice sorbets, ice lollies, ice confections such as shaved ice, and soft ice creams. Can be given freely. Therefore, in the present invention, ice cream broadly refers to these broadly defined ice creams.

[0017]

[Function] When the quality of green tea deteriorates, the color saturation decreases, and the peculiar aroma and astringency become lighter. The main causes of these alterations are chemical changes centering on oxidation of catechins, theanine, vitamin C, chlorophyll, etc. contained in tea and scattering of volatile components. The present invention succeeded in producing ice creams using a green tea extract for the first time by scientifically solving all of these drawbacks.

Hereinafter, the present invention will be specifically described with reference to examples.

Example 1 Whole milk 500 kg, skim milk powder 7
0kg, 275kg fresh cream (40% fat), 1 sugar
50 kg was mixed and dissolved, 5 kg of an emulsion stabilizer was added, and a base mix was preliminarily prepared. 300g of Vitamin C sodium added to 10kg of green tea, 200kg of water at 50 ℃
The slurry was immediately immersed for 30 minutes, and the slurry was immediately sent to a decanter and centrifuged. The tea extract thus obtained was added to the base mix and homogenized, sterilized, cooled and aged.

While supplying nitrogen gas to this ice cream mix with a continuous freezer, -3.5 to -5.0 ° C
Freezing at 50% yielded overrun ice cream. It was then filled in an aluminum-coated paper cup, sealed with an aluminum-coated cap, commercialized and cured.

The product thus obtained was frozen and stored for 6 months, and it was as delicious as it was immediately after its production, rich in green tea flavor.

[Example 2] An ice cream was produced in the same manner as in Example 1 except that the extraction of green tea was replaced with water, and the milk was preheated to 75 ° C to inactivate the enzyme and cooled to 30 ° C. .. The obtained product had a rich green tea flavor both immediately after production and after being stored frozen for 6 months.

[0023]

Industrial Applicability According to the present invention, for the first time, it has succeeded in industrially producing green tea flavored ice creams without using matcha. Moreover, the ice creams obtained do not lose the unique flavor of green tea even if they are stored for a long period of time, and in addition, they are fundamentally different from matcha, and do not have the roughness and foreign substance feeling derived from matcha solid powder,
It has an excellent smooth texture.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Emi Uejima 1-21-3 Sakaemachi, Higashimurayama City, Tokyo Meiji Dairy Co., Ltd. Central Research Institute

Claims (8)

[Claims] 1. A method for producing ice cream, which comprises using a green tea extract and / or a processed product thereof. 2. Tea with low temperature water, milk, skim milk, concentrated milk,
The method according to claim 1, characterized in that the green tea extract is prepared by extracting with modified milk and / or reduced liquid milk. 3. The extraction treatment is carried out at a low temperature of 10 to 80 ° C.,
The method according to claim 1 or 2, wherein the green tea extract is prepared by further subjecting the extraction residue to a solid-liquid separation treatment if necessary. 4. The method according to any one of claims 1 to 3, wherein an antioxidant is added and used in the production process and / or the product ice creams. 5. The method according to claim 1, wherein an inert gas is used instead of the overrun air during freezing. 6. The method according to claim 1, wherein a packaging material having a high gas barrier property is used. 7. The method according to claim 1, wherein the ice cream is ice cream, ice milk, lacto ice, and / or frozen dessert. 8. Ice cream produced by the method according to any one of claims 1 to 7.