JPH06261690A - Foamy frozen food and its production - Google Patents
Foamy frozen food and its productionInfo
- Publication number
- JPH06261690A JPH06261690A JP5077773A JP7777393A JPH06261690A JP H06261690 A JPH06261690 A JP H06261690A JP 5077773 A JP5077773 A JP 5077773A JP 7777393 A JP7777393 A JP 7777393A JP H06261690 A JPH06261690 A JP H06261690A
- Authority
- JP
- Japan
- Prior art keywords
- carbon dioxide
- mix
- dioxide gas
- frozen dessert
- raw material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 19
- 235000013611 frozen food Nutrition 0.000 title abstract 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 130
- 239000000203 mixture Substances 0.000 claims abstract description 91
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 61
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 61
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- 239000002994 raw material Substances 0.000 claims abstract description 34
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 22
- 239000000679 carrageenan Substances 0.000 claims abstract description 9
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 9
- 229920001525 carrageenan Polymers 0.000 claims abstract description 9
- 229940113118 carrageenan Drugs 0.000 claims abstract description 9
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 9
- 108010010803 Gelatin Proteins 0.000 claims abstract description 8
- 239000008273 gelatin Substances 0.000 claims abstract description 8
- 229920000159 gelatin Polymers 0.000 claims abstract description 8
- 235000019322 gelatine Nutrition 0.000 claims abstract description 8
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 8
- 235000021185 dessert Nutrition 0.000 claims description 52
- 238000000855 fermentation Methods 0.000 claims description 37
- 230000004151 fermentation Effects 0.000 claims description 36
- 238000000034 method Methods 0.000 claims description 23
- 239000003349 gelling agent Substances 0.000 claims description 14
- 229920001817 Agar Polymers 0.000 claims description 5
- 239000008272 agar Substances 0.000 claims description 5
- 235000010419 agar Nutrition 0.000 claims description 5
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract description 19
- 230000035939 shock Effects 0.000 abstract description 14
- 239000003795 chemical substances by application Substances 0.000 abstract description 4
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 abstract 2
- 229920002907 Guar gum Polymers 0.000 abstract 1
- 244000290333 Vanilla fragrans Species 0.000 abstract 1
- 235000009499 Vanilla fragrans Nutrition 0.000 abstract 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 abstract 1
- 235000014121 butter Nutrition 0.000 abstract 1
- YQEMORVAKMFKLG-UHFFFAOYSA-N glycerine monostearate Natural products CCCCCCCCCCCCCCCCCC(=O)OC(CO)CO YQEMORVAKMFKLG-UHFFFAOYSA-N 0.000 abstract 1
- SVUQHVRAGMNPLW-UHFFFAOYSA-N glycerol monostearate Natural products CCCCCCCCCCCCCCCCC(=O)OCC(O)CO SVUQHVRAGMNPLW-UHFFFAOYSA-N 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 239000000665 guar gum Substances 0.000 abstract 1
- 235000010417 guar gum Nutrition 0.000 abstract 1
- 229960002154 guar gum Drugs 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 235000020183 skimmed milk Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 23
- 235000000346 sugar Nutrition 0.000 description 22
- 238000007710 freezing Methods 0.000 description 21
- 235000019634 flavors Nutrition 0.000 description 20
- 230000008014 freezing Effects 0.000 description 20
- 238000002156 mixing Methods 0.000 description 16
- 239000007787 solid Substances 0.000 description 14
- 238000011156 evaluation Methods 0.000 description 13
- 235000019640 taste Nutrition 0.000 description 13
- 235000015243 ice cream Nutrition 0.000 description 12
- 238000003756 stirring Methods 0.000 description 11
- 235000011850 desserts Nutrition 0.000 description 9
- 150000008163 sugars Chemical class 0.000 description 9
- 239000000047 product Substances 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 8
- 238000009826 distribution Methods 0.000 description 7
- 235000013336 milk Nutrition 0.000 description 7
- 239000008267 milk Substances 0.000 description 7
- 210000004080 milk Anatomy 0.000 description 7
- 230000001954 sterilising effect Effects 0.000 description 7
- 238000003860 storage Methods 0.000 description 7
- 235000013861 fat-free Nutrition 0.000 description 6
- 239000002585 base Substances 0.000 description 5
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 235000011089 carbon dioxide Nutrition 0.000 description 4
- 239000003995 emulsifying agent Substances 0.000 description 4
- 238000011049 filling Methods 0.000 description 4
- 239000006260 foam Substances 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 230000008859 change Effects 0.000 description 3
- 239000003086 colorant Substances 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- 229940081969 saccharomyces cerevisiae Drugs 0.000 description 3
- 238000007790 scraping Methods 0.000 description 3
- 239000002562 thickening agent Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 2
- 235000003363 Cornus mas Nutrition 0.000 description 2
- 240000006766 Cornus mas Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 229920001100 Polydextrose Polymers 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 235000019219 chocolate Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 235000001727 glucose Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 239000000845 maltitol Substances 0.000 description 2
- 235000010449 maltitol Nutrition 0.000 description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 2
- 229940035436 maltitol Drugs 0.000 description 2
- 239000001259 polydextrose Substances 0.000 description 2
- 235000013856 polydextrose Nutrition 0.000 description 2
- 229940035035 polydextrose Drugs 0.000 description 2
- 238000004080 punching Methods 0.000 description 2
- 235000019643 salty taste Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 101100116570 Caenorhabditis elegans cup-2 gene Proteins 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- 241000235070 Saccharomyces Species 0.000 description 1
- 235000003534 Saccharomyces carlsbergensis Nutrition 0.000 description 1
- 241001123227 Saccharomyces pastorianus Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000019631 acid taste sensations Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 150000001447 alkali salts Chemical class 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は炭酸ガスを含み清涼感の
ある発泡性冷菓とその製法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sparkling frozen dessert containing carbon dioxide and having a refreshing feeling, and a method for producing the same.
【０００２】[0002]
【従来の技術】従来、炭酸ガスを含む冷菓やその製法に
ついていくつかの技術が知られている。しかし、大量生
産に適し、炭酸ガスの保存性や風味に優れたものは未だ
知られていない。例えば、特開昭５７−２０２２５２号
公報にはアイスクリームに直接炭酸ガスを吹き込んだ冷
菓が示されているが、この場合均一に炭酸ガスを吹き込
むことが難しく、炭酸風味の強弱のばらつきがある。ま
た出来上がった冷菓の組織が粗いという欠点がある。ま
た、特開昭５９−１４６５４２号公報には原料ミックス
に粉砕したドライアイスを加えながら攪拌し凍結した冷
菓が示されている。この場合、苦みが発現し易く、且つ
オーバーランの調整が出来ない、さらに大量生産が難し
いという欠点がある。さらに上記の２特許には商業的流
通段階での物理的衝撃や温度変化（ヒートショック）に
よって冷菓中の炭酸ガスが放散してしまうことは触れら
れておらず、この点の改良がなされていない。特開平１
−２４３９４６号公報には酸とアルカリの反応を利用し
た発泡性冷菓が示されている。これは酸性ミックス液と
炭酸ガスを発生するアルカリ塩を含むミックス液とを個
々に調製し、これを凍結させ、それぞれの凍結部分が実
質的に界面で接触しないように分離硬化させるものであ
るが、２液を調合し、且つ界面が接触しないように皮膜
を作成しなければならず煩雑さがあった。このように従
来の方法によると炭酸ガスを多量に含み清涼感のある発
泡性冷菓を工業的に大規模に製造することは困難であっ
た。2. Description of the Related Art Conventionally, several techniques have been known for frozen desserts containing carbon dioxide and a method for producing the same. However, it is not yet known that it is suitable for mass production and has excellent carbon dioxide preservability and flavor. For example, Japanese Patent Application Laid-Open No. 57-202252 discloses a frozen dessert in which carbon dioxide gas is blown directly into an ice cream, but in this case, it is difficult to blow carbon dioxide gas uniformly, and there are variations in the strength and weakness of the carbonated flavor. There is also a drawback that the finished frozen dessert has a coarse texture. Further, JP-A-59-146542 discloses a frozen dessert which is stirred and frozen while adding crushed dry ice to the raw material mix. In this case, there are drawbacks that bitterness is likely to occur, overrun cannot be adjusted, and mass production is difficult. Furthermore, the above-mentioned 2 patents do not mention that carbon dioxide in frozen desserts is released due to physical shock or temperature change (heat shock) in the commercial distribution stage, and no improvement is made in this respect. . JP-A-1
Japanese Patent No. 243946 discloses an effervescent frozen dessert utilizing a reaction between an acid and an alkali. This is to prepare an acidic mix solution and a mix solution containing an alkali salt that generates carbon dioxide gas individually, freeze them, and separate and cure them so that each frozen part does not substantially contact at the interface. It was complicated because it was necessary to prepare the two liquids and to form a film so that the interfaces did not come into contact with each other. As described above, according to the conventional method, it is difficult to industrially produce a large-scale sparkling frozen dessert containing a large amount of carbon dioxide and having a refreshing feeling.
【０００３】[0003]
【発明が解決しようとする課題】本発明は炭酸ガスを多
量に残存させ、食用時に口中で炭酸ガスが発生し、好ま
しい爽快感、清涼感を有する美味な発泡性冷菓を提供す
ることを目的とするものである。さらに、本発明は、こ
のような冷菓を工業的有利に製造する方法を提供するこ
とを目的とするものである。DISCLOSURE OF THE INVENTION An object of the present invention is to provide a delicious sparkling frozen dessert which has a large amount of carbon dioxide gas remaining therein and produces carbon dioxide gas in the mouth during eating, which has a pleasant refreshing and refreshing feeling. To do. A further object of the present invention is to provide a method for industrially producing such frozen dessert.
【０００４】[0004]
【課題を解決するための手段】本発明は、ガス圧が０．
５〜１．５kg/cm2の炭酸ガスとゲル剤とを含有する発泡
性冷菓としたもので、その冷菓を製造するに当り、炭酸
ガスを含有する食用酵母発酵ミックスまたは炭酸水と、
ゲル化剤とを加えた原料を用いることを特徴とする発泡
性冷菓の製造法である。本発明における冷菓には、アイ
スクリーム、シャーベット、アイスケーキ、ウォーター
アイス等がある。これらの冷菓は、製品の種類に応じて
牛乳、クリーム、砂糖、香料、安定剤、乳化剤などを混
合して調製した原料を冷却、攪拌、凍結させて製造され
る。本発明ではこれらの原料に炭酸ガスを含有する酵母
発酵ミックスあるいは炭酸水を加えさらにゲル化剤を加
える。ゲル化剤には食品添加物として無害なゲル化剤で
あれば、特に限定はないが、通常ゼラチン、カラギナン
あるいは寒天が用いられる。本発明では上記のように酵
母発酵ミックスあるいは炭酸水を冷菓製造原料に加える
と炭酸ガスあるいはドライアイスを直接原料に加えた場
合にくらべて製造時における炭酸ガスの放散を抑制せる
ことができ、さらにゲル化剤の作用により混合、凍結等
の冷菓製造工程中や流通経路での物理的衝撃あるいは温
度変化による炭酸ガスの放散を防止し、冷菓の滑らか
さ、くちどけ、フレーバーリリース等を良好にすること
ができる。そして冷菓中に残存する炭酸ガスが食用時に
口中に発泡して好ましい爽快感と清涼感とを有する冷菓
を得ることができる。次に本発明における発酵ミックス
及び炭酸水を加えて冷菓を製造する方法について詳細に
説明する。According to the present invention, the gas pressure is 0.
An effervescent frozen dessert containing 5 to 1.5 kg / cm 2 of carbon dioxide and a gelling agent, and in producing the frozen dessert, an edible yeast fermentation mix or carbonated water containing carbon dioxide,
A method for producing a sparkling frozen dessert characterized by using a raw material to which a gelling agent is added. The frozen dessert in the present invention includes ice cream, sorbet, ice cake, water ice and the like. These frozen desserts are produced by cooling, stirring and freezing raw materials prepared by mixing milk, cream, sugar, flavors, stabilizers, emulsifiers and the like depending on the type of product. In the present invention, a yeast fermentation mix containing carbon dioxide or carbonated water is added to these raw materials, and a gelling agent is further added. The gelling agent is not particularly limited as long as it is a harmless gelling agent as a food additive, but gelatin, carrageenan or agar is usually used. In the present invention, when yeast fermentation mix or carbonated water is added to the frozen dessert manufacturing raw material as described above, it is possible to suppress the emission of carbon dioxide during the production as compared with the case where carbon dioxide or dry ice is directly added to the raw material, and further Prevents carbon dioxide from being released due to physical shocks or temperature changes in the frozen dessert manufacturing process such as mixing and freezing due to the action of a gelling agent, or in the distribution channel, and improves the smoothness, squeeze, and flavor release of frozen desserts. be able to. Then, the carbon dioxide gas remaining in the frozen dessert foams in the mouth at the time of eating, and a frozen dessert having a preferable refreshing feeling and a refreshing feeling can be obtained. Next, the method for producing a frozen dessert by adding the fermentation mix and carbonated water in the present invention will be described in detail.
【０００５】１．発酵ミックスを用いる場合 食用酵母によって原料ミックスを発酵させこの発酵ミッ
クスを用いると炭酸ガスがミックス中に均一に分散し、
かつ酵母の呈する発酵臭により風味がまろやかになる。
さらにその発酵ミックスを凍結して得られた冷菓は、食
した際、口中で炭酸ガスを発生することにより爽快な風
味を呈する。この際、原料ミックスにゼラチン、カラギ
ナン、寒天等のゲル化剤を含ませることにより、冷菓に
物理的衝撃や温度変化を与えても炭酸ガスの放散が少な
く、商業的流通に耐えうる冷菓とすることができる。用
いる原料ミックスは概ね全固形分が最終製品に対し１０
〜５０重量％（以下、％は重量％を示す）、脂肪分が０
〜３０％、無脂乳固形分が０〜１５％、糖質が５〜３０
％であって、ゲル化剤としてゼラチン０．５〜１．５
％、カラギナン０．０１〜０．１％、または寒天０．０
２〜０．２％を加えることが望ましい。さらに必要に応
じて乳化剤、増粘剤、酸味料、着香料、あるいは着色料
等を加えることが出来る。また、風味原料として果汁、
果肉、チョコレート、ナッツ、抹茶あるいはそれらの加
工品を殺菌前後や凍結前後に加えることもできる。1. When using a fermentation mix Fermenting the raw material mix with edible yeast and using this fermentation mix carbon dioxide is uniformly dispersed in the mix,
And the fermentation odor of yeast makes the flavor mellow.
Furthermore, the frozen dessert obtained by freezing the fermentation mix exhibits a refreshing flavor by generating carbon dioxide gas in the mouth when eating. At this time, by including a gelling agent such as gelatin, carrageenan, or agar in the raw material mix, the frozen dessert has a small carbon dioxide emission even when subjected to physical shock or temperature change, and is made into a frozen dessert that can withstand commercial distribution. be able to. The raw material mix used generally has a total solid content of 10 relative to the final product.
-50% by weight (hereinafter,% indicates% by weight), fat content is 0
-30%, non-fat milk solid content 0-15%, sugar 5-30
%, Gelatin as a gelling agent 0.5-1.5
%, Carrageenan 0.01-0.1%, or agar 0.0
It is desirable to add 2-0.2%. Furthermore, if necessary, an emulsifier, a thickener, an acidulant, a flavoring agent, a coloring agent or the like can be added. Also, fruit juice as a flavor ingredient,
Pulp, chocolate, nuts, matcha or processed products thereof can be added before or after sterilization or before or after freezing.
【０００６】全固形分が１０％未満であると出来上がっ
た冷菓の食感が冷たくなる。また、ミックスの氷点降下
が小さいため冷菓の水分氷結率が高くなることにより、
炭酸ガスの溶解しうる水分が少なくなり、結果として冷
菓の硬化中および保存中の炭酸ガスの放散が大きくな
る。かつ凍結状態で非常に硬く食感が好ましくない。ま
た全固形分が５０％以上になると、氷点降下が大きくな
り水分氷結率が低下し、冷菓の炭酸ガスの保持力が大き
くなる利点があるが、食感が重く、風味がくどくなる。
さらに浸透圧が上昇することにより酵母の発酵遅延の原
因となる。脂肪分や無脂乳固形分は上記の範囲で選択で
きるが、脂肪分が３０％以上になると食感が重くかつ油
っぽくなり、無脂乳固形分が１５％以上になると凍結と
した冷菓が砕けやすくなり、かつ塩味が発現し好ましく
ない。糖質が５％未満では出来上がった冷菓が硬く、か
つ呈味に乏しい。さらに冷菓の炭酸ガス保持力が乏しく
なる。また、３０％を越えると炭酸ガスの保持力が上が
るという利点があるが、食感が重く、爽快感に欠ける冷
菓となる。用いる糖質としては砂糖、異性化糖、ぶどう
糖、水飴、果糖等の酵母によって発酵し易いもののほ
か、マルチトール等の糖アルコール類やポリデキストロ
ースのような発酵しにくい糖質も使用できる。また、こ
れらを組み合わせて発酵の程度を制御することも出来
る。即ち、発酵性糖質の比率を大きく、非発酵性の糖質
を少なくすれば発酵が速やかに進み、ミックス中の炭酸
ガス量が多くなり、同時に発酵臭も強く発現する。逆に
発酵性糖質の比率を少なく、非発酵性糖質の比率を多く
すれば発酵は前記の場合に比して遅くなり、炭酸ガスの
生成は少なく且つ発酵臭の発現は抑えられる。When the total solid content is less than 10%, the texture of the finished frozen dessert becomes cold. Also, since the freezing point drop of the mix is small, the moisture freezing rate of frozen desserts becomes high,
The water content of carbon dioxide that can be dissolved decreases, and as a result, carbon dioxide emission during curing and storage of frozen desserts increases. In addition, it is very hard in the frozen state and its texture is unfavorable. On the other hand, when the total solid content is 50% or more, there is an advantage that the freezing point drop becomes large, the water freezing rate is lowered, and the carbonic acid holding power of the frozen dessert becomes large, but the texture is heavy and the flavor becomes bad.
Furthermore, the increase in osmotic pressure causes a delay in yeast fermentation. The fat content and non-fat milk solid content can be selected within the above range, but when the fat content is 30% or more, the texture becomes heavy and oily, and when the non-fat milk solid content is 15% or more, the frozen dessert is frozen. Is liable to crumble, and salty taste is developed, which is not preferable. If the sugar content is less than 5%, the finished frozen dessert is hard and has a poor taste. Further, the ability of the frozen dessert to retain carbon dioxide becomes poor. Further, if it exceeds 30%, there is an advantage that the carbon dioxide holding power is increased, but the frozen dessert has a heavy texture and lacks refreshing feeling. Examples of sugars that can be used include sugars, isomerized sugars, glucose, starch syrup, fructose and the like that are easily fermented by yeast, and sugar alcohols such as maltitol and sugars that are difficult to ferment such as polydextrose. In addition, the degree of fermentation can be controlled by combining these. That is, if the ratio of fermentable sugars is large and the amount of non-fermentable sugars is small, fermentation proceeds rapidly, the amount of carbon dioxide gas in the mix increases, and at the same time, fermented odor is also strongly expressed. On the contrary, when the ratio of fermentable sugars is low and the ratio of non-fermentable sugars is high, fermentation is slower than in the above case, the production of carbon dioxide is small, and the appearance of fermentation odor is suppressed.
【０００７】ゲル化剤は上記の範囲で用いることが好ま
しい。使用量が前記範囲以下であれば、温度変化を受け
たときの炭酸ガス保持力が充分でない。また前記範囲以
上であるとゲル化力が強固になり、冷菓のくちどけが悪
くなる。酵母としては、一般的に食用として用いられる
ものでかつ炭酸ガスの生成が知られているものが用いら
れる。例えば、サッカロスミセス・セレビシエ (Saccha
romyces cerevisiae) 、サッカロミセス・サケ (Saccha
romyces sake) 、サッカロミセス・カールスベルゲンシ
ス (Saccharomyces carlsbergensis) 等を示すことが出
来る。これらの酵母を単独又は混合して用いる。これら
の酵母を予め砂糖３〜１０％を含む培地で常法により培
養してスタータを調製し、これを殺菌した原料ミックス
に０．１〜３％添加する。発酵は２０〜４５℃で、４〜
２０時間行う。温度を高くしたり時間を長くすれば炭酸
ガスの発生が多くかつ発酵臭が多く発現するものとな
る。逆に低温としたり短時間の発酵とすれば炭酸ガスの
発生は抑えられかつ発酵臭の少ない淡白な風味となる。
酵母と同時に乳酸菌等の食用に用いられる他の菌を混合
して発酵することも可能である。発酵時間はベースの風
味、炭酸味の多少、風味原料との相性等により決定され
る。発酵の停止は冷却や加熱殺菌等で行う。また大規模
に工業的に生産される場合には、市販のアルコール濃度
計を用いてアルコール量を測定し、予め設定した濃度と
比較して発酵停止時間を判断することが出来る。The gelling agent is preferably used within the above range. If the amount used is less than the above range, the carbon dioxide gas retaining power when the temperature is changed is not sufficient. On the other hand, when it is in the above range, the gelling strength becomes strong and the sharpness of frozen dessert becomes worse. As the yeast, those generally used for food and known to generate carbon dioxide are used. For example, Saccharomyces cerevisiae ( Saccha
romyces cerevisiae ), Saccha
romyces sake ), Saccharomyces carlsbergensis, etc. These yeasts are used alone or as a mixture. These yeasts are preliminarily cultured in a medium containing 3 to 10% of sugar by a conventional method to prepare a starter, and 0.1 to 3% is added to a sterilized raw material mix. Fermentation is at 20-45 ° C, 4-
Do it for 20 hours. If the temperature is raised or the time is prolonged, a large amount of carbon dioxide gas is produced and a fermented odor is produced. On the contrary, if the fermentation is carried out at a low temperature or for a short period of time, generation of carbon dioxide is suppressed, and a pale flavor with less fermentation odor is obtained.
It is also possible to mix and ferment other edible bacteria such as lactic acid bacteria together with yeast. The fermentation time is determined by the flavor of the base, the amount of carbonated flavor, compatibility with the flavor raw material, and the like. The fermentation is stopped by cooling or heat sterilization. In the case of industrial production on a large scale, the amount of alcohol can be measured using a commercially available alcohol concentration meter, and the fermentation stop time can be determined by comparing it with a preset concentration.
【０００８】また、発酵したミックスと未発酵の原料ミ
ックスを任意の割合で混合し、凍結して冷菓とすること
も出来る。これにより簡便に炭酸ガスの口中での発生度
合い、発酵臭の発現度合いを調整することが出来る。混
合する両ミックスの組成は同一のものであっても良い
が、全く別の組成、例えば低脂肪の発酵ベースと高脂肪
の未発酵ベース、発酵したアイスクリームベースと未発
酵のソルベベース等の組み合わせも可能である。発酵ミ
ックスの混合比率は混合後の全量に対して発酵ミックス
の比率が１０％以上になることが望ましい。１０％未満
では冷菓の炭酸味の発現が充分でない。Further, the fermented mix and the unfermented raw material mix can be mixed at an arbitrary ratio and frozen to make a frozen dessert. This makes it possible to easily adjust the degree of generation of carbon dioxide in the mouth and the degree of expression of fermentation odor. The composition of both mixes to be mixed may be the same, but a completely different composition, for example, a combination of a low fat fermented base and a high fat unfermented base, a fermented ice cream base and an unfermented sorbet base, etc. Is also possible. As for the mixing ratio of the fermentation mix, the ratio of the fermentation mix to the total amount after mixing is preferably 10% or more. If it is less than 10%, the carbonated taste of the frozen dessert is not sufficiently developed.
【０００９】これらの成分の混合に際しては、加圧に耐
える密閉式のタンク内で攪拌することが望ましい。しか
し、やむを得ず大気圧下で行う場合は両液の温度を５℃
以下の低温として行い、攪拌による炭酸ガスの放散を抑
えることが望ましい。更に、実際の商業的な流通経路で
は冷菓本体の温度変化（ヒートショック）は完全に避け
られないものであり、保存中の冷菓の部分的な溶解によ
る酵母の再発酵を抑えることが望ましい場合には、発酵
の終了したミックス、又は発酵の終了したミックスと未
発酵の原料ミックスを混合したミックスを殺菌し流通段
階での保存性を改良することも出来る。この場合の殺菌
方法としては加圧状態で殺菌できるプレート式やチュー
ブラー式の熱交換機による方法、又は密閉容器に入れて
行う熱湯殺菌、オートクレーブ等が例示される。When mixing these components, it is desirable to stir them in a closed tank that can withstand pressurization. However, if it is unavoidable to perform it under atmospheric pressure, the temperature of both solutions should be 5 ° C.
It is desirable to carry out at the following low temperature to suppress carbon dioxide emission by stirring. In addition, temperature changes (heat shock) in the frozen dessert itself are completely unavoidable in actual commercial distribution channels, and it is desirable to prevent yeast re-fermentation due to partial dissolution of frozen desserts during storage. Can sterilize the fermented mix or the mix of the fermented mix and the unfermented raw material mix to improve the storage stability at the distribution stage. Examples of the sterilizing method in this case include a plate type or tubular type heat exchanger capable of sterilizing under pressure, or hot water sterilizing in an airtight container, autoclave and the like.
【００１０】発酵を終了したもの、または発酵したミッ
クスと未発酵ミックスと混合したもの、さらにそれらを
上記の方法で殺菌したものを凍結する際には公知の方法
を用いてよい。しかし、開放状態で攪拌凍結を行う所謂
バッチタイプフリーザーの場合はミックス中の炭酸ガス
の一部分が攪拌中に大気中に放散し、出来上がった冷菓
の口中での発泡感がやや乏しくなる。ミックス中の炭酸
ガスが放散するのを防止する凍結方法として、オーバー
ランを出さないものの場合は抜き型や容器に直接充填し
て硬化する公知の方法がある。また、オーバーランを出
す場合には１〜１５kg／cm2 の加圧下で攪拌しながら凍
結できる公知の掻き取り式連続フリーザーを用いれば良
い。オーバーランは脂肪率等の組成、製造方法、嗜好等
により公知の範囲内で適宜選択することができる。しか
し、１００％以上のオーバーランの場合炭酸風味の発現
がやや弱くなるため１００％未満のオーバーランとする
ことが望ましい。A known method may be used for freezing the fermented product, the fermented mix and the unfermented mix, and the sterilized product obtained by the above method. However, in the case of a so-called batch type freezer in which stirring and freezing are performed in an open state, a part of carbon dioxide gas in the mix is diffused into the atmosphere during stirring, and the feeling of foaming in the mouth of the finished frozen dessert becomes slightly poor. As a freezing method for preventing the carbon dioxide gas in the mix from escaping, there is a known method of directly filling a punching die or a container and curing it in the case of the one which does not cause overrun. Further, when overrunning is performed, a known scraping type continuous freezer that can be frozen while stirring under a pressure of 1 to 15 kg / cm 2 may be used. The overrun can be appropriately selected within a known range depending on the composition such as the fat percentage, the manufacturing method, the taste and the like. However, when the overrun is 100% or more, the carbonic acid flavor is slightly weakened, so it is desirable to set the overrun to be less than 100%.
【００１１】２．炭酸水を用いる場合 原料ミックスに炭酸水を混入し、さらにその混合ミック
スを凍結して得られた氷菓は、炭酸ガスがミックス中に
均一に分散し、食した際、苦みを発生したり冷菓の組織
が荒れることがない。さらに口中で炭酸ガスを発生する
ことにより爽快な風味を呈することがわかった。用いる
原料ミックスは前記した発酵ミックスで述べたものと同
様でよく、全固形分が１０〜５０％、脂肪分が０〜３０
％、無脂乳固形分が０〜１５％、糖質が５〜３０％であ
って、ゲル化剤としてゼラチン０．５〜１．５％、カラ
ギナン０．０１〜０．１％、または寒天０．０２〜０．
２％を加えることが望ましい。さらに必要に応じ、乳化
剤、増粘剤、酸味料、着香料、着色料等を加えることが
出来る。また、風味原料として公知の果汁、果肉、チョ
コレート、ナッツ、抹茶等やそれらの加工品を殺菌前後
やフリージング前後に加えることもできる。混合する炭
酸水は全容量が１２０ｃｃのバイアル瓶に１００ｃｃ充
填して３７℃に調温したときの内圧が０．５〜８kg／cm
2 の範囲にあるものが望ましい。内圧が０．５kg／cm2
未満では冷菓の炭酸味が充分に発現せず、８kg／cm2 を
超えるもはミックスとの混合時に炭酸ガスが多量に放散
し経済的でない。炭酸水に砂糖、異性化糖等の糖類や甘
味料、酸味料、着香料等を好みにより加えることができ
るが、糖度としてＢｘ２０゜以下で５℃での粘度が１０
０ｃＰ以下とすることが望ましい。糖度がＢｘ２０゜を
超えたり、粘度が１００ｃＰを超えたりすると、ミック
スと混合しにくくなり、余分な攪拌エネルギーが必要と
なるため、混合時の炭酸ガスの放散が大きく、冷菓の炭
酸味の発現が乏しくなる。炭酸水のミックスに対する混
合比率は、混合ミックス全量に対して炭酸水が概ね１０
〜９０％の範囲で行うことができる。炭酸水の比率が１
０％未満では炭酸味の発現が充分でなく、炭酸水の比率
が９０％を超えるとミックスとの混合時や冷菓での保存
中の炭酸ガスの放散が大きく好ましくない。2. When using carbonated water Iced dessert obtained by mixing carbonated water into the raw material mix and further freezing the mixed mix, carbon dioxide gas is evenly dispersed in the mix, and bitterness occurs when eaten or frozen dessert The organization does not get rough. Further, it was found that a refreshing flavor is exhibited by generating carbon dioxide gas in the mouth. The raw material mix used may be the same as that described in the above fermentation mix, and the total solid content is 10 to 50%, and the fat content is 0 to 30.
%, Non-fat milk solid content is 0 to 15%, sugar is 5 to 30%, and gelatin is 0.5 to 1.5%, carrageenan 0.01 to 0.1%, or agar as a gelling agent. 0.02-0.
It is desirable to add 2%. Furthermore, if necessary, an emulsifier, a thickener, an acidulant, a flavoring agent, a coloring agent and the like can be added. In addition, known fruit juices, pulps, chocolates, nuts, matcha green teas, and processed products thereof can be added before or after sterilization or freezing as a flavor raw material. The carbonated water to be mixed has an internal pressure of 0.5 to 8 kg / cm when 100 cc is filled in a vial with a total volume of 120 cc and the temperature is adjusted to 37 ° C.
Those in the range of 2 are desirable. Internal pressure is 0.5 kg / cm 2
If it is less than 8 kg, the carbonated taste of the frozen dessert is not sufficiently expressed, and if it exceeds 8 kg / cm 2 , a large amount of carbon dioxide gas is released during mixing with the mix, which is not economical. Sugar, isomerized sugar, and other sugars, sweeteners, acidulants, and flavors can be added to the carbonated water as desired, but the sugar content is not more than Bx20 ° and the viscosity at 5 ° C is 10 ° C.
It is desirable to set it to 0 cP or less. If the sugar content exceeds Bx20 ° or the viscosity exceeds 100 cP, it will be difficult to mix with the mix and extra stirring energy will be required, so the carbon dioxide gas will be released during mixing and the carbonated taste of the frozen dessert will be manifested. Get scarce. The mixing ratio of carbonated water to the mix is about 10 for carbonated water to the total amount of the mix.
It can be performed in the range of up to 90%. Carbonated water ratio is 1
When it is less than 0%, the carbonic acid taste is not sufficiently expressed, and when the ratio of carbonated water exceeds 90%, carbon dioxide gas is largely emitted during mixing with a mix or during storage in a frozen dessert, which is not preferable.
【００１２】原料ミックスと炭酸水を混合したミックス
の組成は前記の原料ミックスの組成の範囲になることが
望ましい。全固形分が１０％未満であると出来上がった
冷菓の食感が冷たくなる。また、ミックスの氷点降下が
少ないため冷菓の水分氷結率が高くなることにより、炭
酸ガスの溶解しうる水分が少なくなり、結果として冷菓
の硬化中および保存中の炭酸ガスの放散が大きくなる。
かつ凍結状態で非常に硬く取扱いにくい。また全固形分
が５０％以上になると、氷点降下が大きくなり水分氷結
率が低下し、冷菓の炭酸ガスの保持力が大きくなる利点
があるが、食感が重く、風味がくどくなる。脂肪分や無
脂乳固形分は前記の範囲で選択できるが、脂肪分が３０
％以上になると食感が重くかつ油っぽくなり、無脂乳固
形分が１５％以上になると凍結した冷菓が砕けやすくな
り、かつ塩味が発現し好ましくない。糖質が５％未満で
は出来上がった冷菓が硬く、かつ呈味に乏しい。さらに
冷菓の炭酸ガス保持力が乏しくなる。また、３０％を越
えると全固形分のところで述べたのと同様に炭酸ガスの
保持力が上がるという利点があるが、食感が重く、かつ
爽快感に欠ける冷菓となる。用いる糖質としては砂糖、
異性化糖、ぶどう糖、水飴、果糖、ポリデキストロー
ス、マルチトールやソルビトール等の糖アルコール類等
の公知のもののなかから一つ又は幾つかを選択し、全固
形分や甘味度を勘案して組み合わせて使用することが出
来る。乳化剤、増粘剤、酸味料、着色料、着香料、その
他の風味原料等は求める冷菓の物性や好みにより公知の
ものから選択すればよい。The composition of the mix obtained by mixing the raw material mix and carbonated water is preferably within the range of the composition of the raw material mix. When the total solid content is less than 10%, the texture of the finished frozen dessert becomes cold. In addition, since the freezing point of the mix is small and the water-freezing rate of the frozen dessert is high, the amount of water that can dissolve the carbon dioxide is reduced, and as a result, the emission of carbon dioxide during curing and storage of the frozen dessert becomes large.
In addition, it is very hard and difficult to handle when frozen. On the other hand, when the total solid content is 50% or more, there is an advantage that the freezing point drop becomes large, the water freezing rate is lowered, and the carbonic acid holding power of the frozen dessert becomes large, but the texture is heavy and the flavor becomes bad. The fat content or the non-fat milk solid content can be selected within the above range, but the fat content is 30
When it is more than 10%, the texture becomes heavy and oily, and when the non-fat milk solid content is more than 15%, frozen frozen desserts are easily broken and salty taste is exhibited, which is not preferable. If the sugar content is less than 5%, the finished frozen dessert is hard and has a poor taste. Further, the ability of the frozen dessert to retain carbon dioxide becomes poor. Further, when it exceeds 30%, there is an advantage that the carbon dioxide retention power is increased as described in the case of the total solid content, but the frozen dessert has a heavy texture and lacks refreshing feeling. Sugar used as sugar,
Select one or several from known ones such as isomerized sugar, glucose, starch syrup, fructose, polydextrose, sugar alcohols such as maltitol and sorbitol, and combine them in consideration of total solid content and sweetness. Can be used. The emulsifier, thickener, sour agent, coloring agent, flavoring agent, and other flavor raw materials may be selected from known ones depending on the physical properties and taste of the desired frozen dessert.
【００１３】原料ミックスと炭酸水の混合に当たっては
加圧に耐える密閉式のタンク内で混合することが好まし
いが、やむを得ず大気圧下で行う場合は両液の温度を５
℃以下にして、泡立たないように攪拌することが炭酸ガ
スの放散を防ぎ好ましい。原料ミックスと炭酸水を混合
したミックスを凍結する際には公知の方法を用いてよ
い。しかし、解放状態で攪拌凍結を行う所謂バッチタイ
プフリーザーの場合はミックス中の炭酸ガスの一部分が
攪拌中に大気中に放散し、出来上がった冷菓の口中での
発泡感がやや乏しくなる。ミックス中の炭酸ガスが放散
するのを防止する凍結方法として、オーバーランを出さ
ないものの場合は抜き型や容器に直接充填して硬化する
公知の方法がある。また、オーバーランを出す場合には
１〜１５kg／cm2 の加圧下で攪拌しながら凍結できる公
知の掻き取り式連続フリーザーを用いれば良い。オーバ
ーランは脂肪率等の成分値や製造方法、好み等により公
知の範囲内で選択することが出来るが、１００％以上の
オーバーランの場合炭酸風味の発現がやや弱くなるため
１００％以下のオーバーランとすることが望ましい。When mixing the raw material mix and the carbonated water, it is preferable to mix them in a closed tank which can withstand pressurization. However, if it is unavoidable that the temperature of both liquids is 5
It is preferable to keep the temperature below 0 ° C. and to stir so as not to foam, to prevent the emission of carbon dioxide gas. A known method may be used when freezing the mix of the raw material mix and the carbonated water. However, in the case of a so-called batch type freezer in which freezing with stirring is performed in the released state, a part of carbon dioxide gas in the mix is diffused into the atmosphere during stirring, and the feeling of foaming in the mouth of the finished frozen dessert becomes slightly poor. As a freezing method for preventing the carbon dioxide gas in the mix from escaping, there is a known method of directly filling a punching die or a container and curing it in the case of the one which does not cause overrun. Further, when overrunning is performed, a known scraping type continuous freezer that can be frozen while stirring under a pressure of 1 to 15 kg / cm 2 may be used. The overrun can be selected within a known range depending on the component values such as the fat percentage, the manufacturing method, the preference, etc., but when the overrun is 100% or more, the carbonate flavor is slightly weakened and the overrun is 100% or less. It is desirable to use orchid.
【００１４】次に本発明を実施例により具体的に説明す
る。Next, the present invention will be specifically described with reference to examples.
【実施例１】 カップアイスクリームの製造 表１のＡに示す配合に基づき秤量した原料を混合加温し
て６５℃にて１５０kg／cm2 の圧力で均質し、９０℃で
１５分間加熱殺菌し２８℃に冷却した。これに、サッカ
ロミセス・セレビジシェＩＦＯ ００２１を加えて２５
℃で１６時間培養して得られた培養物の発酵ミックスを
０．３％添加した。次いでこの温度で１６時間培養発酵
し、掻き取り式連続フリーザーで内圧が５kg／cm2 の加
圧状態でオーバーラン５０％に起泡凍結し、１８０ｃｃ
の紙カップに充填後−２５℃に硬化した（試料１−
１）。新たに、上記と同様にミックスを作成し、殺菌後
直ちに冷水で５℃まで冷却した。５℃の冷蔵庫で一晩エ
ージングしたのち、上記と同様にフリージングし充填硬
化した（試料１−２）。また、試料１−１の発酵ミック
スと試料１−２の無発酵ミックスとを５℃以下に冷却
し、それらを重量比で１：１になるように密閉タンク内
で混合した。得られた混合ミックスを上記と同様にフリ
ージングし充填硬化した（試料１−３）。さらに表１の
Ｂに示す配合にて上記と同様の操作を行い、試料１−４
（発酵ミックスのみ）、試料１−５（無発酵ミックスの
み）及び試料１−６（発酵ミックスと無発酵ミックスの
等量混合ミックス）を得た。Example 1 Production of Cup Ice Cream The ingredients weighed based on the composition shown in A of Table 1 were mixed and heated, homogenized at 65 ° C. under a pressure of 150 kg / cm 2 , and heat-sterilized at 90 ° C. for 15 minutes. Cooled to 28 ° C. To this, add Saccharomyces cerevisiae IFO 0021 to 25
The fermentation mix of the culture obtained by culturing at 16 ° C. for 16 hours was added at 0.3%. Then, the mixture was cultivated and fermented at this temperature for 16 hours, and foamed and frozen to 50% overrun in an internal pressure of 5 kg / cm 2 with a scraping type continuous freezer, 180 cc.
After filling the paper cup of No. 1, it was cured at -25 ° C (Sample 1-
1). A mix was newly prepared in the same manner as above, and immediately after sterilization, it was cooled to 5 ° C with cold water. After aging overnight in a refrigerator at 5 ° C., it was frozen and filled and cured in the same manner as above (Sample 1-2). The fermentation mix of Sample 1-1 and the non-fermentation mix of Sample 1-2 were cooled to 5 ° C or lower, and they were mixed in a closed tank so that the weight ratio was 1: 1. The obtained mixed mix was frozen and filled and cured in the same manner as described above (Sample 1-3). Further, the same operation as above was performed with the composition shown in B of Table 1 to obtain Sample 1-4.
(Fermentation mix only), Sample 1-5 (only non-fermentation mix) and Sample 1-6 (equal mixing mix of fermentation mix and non-fermentation mix) were obtained.
【００１５】そして、上記試料６種のそれぞれ一部を自
動温度制御装置付き恒温器に入れ、ヒートショックテス
トを行った。ヒートショック条件は−２５℃の雰囲気で
３時間、−５℃の雰囲気で１時間を１サイクルとして、
４２サイクルのヒートショックを行った。ヒートショッ
クを受けた試料を試料１−１Ｈ〜１−６Ｈとした。Then, a part of each of the above 6 kinds of samples was placed in an incubator with an automatic temperature control device, and a heat shock test was conducted. The heat shock conditions are as follows: -25 ° C atmosphere for 3 hours, -5 ° C atmosphere for 1 hour as one cycle,
42 cycles of heat shock were performed. The heat shocked samples were designated as samples 1-1H to 1-6H.
【００１６】[0016]
【表１】 これらの試料１−１〜１−６及び試料１−１Ｈ〜１−６
Ｈについて、官能評価を行った。さらにこれらの試料を
カップに充填する際に同時に同じものを１２０ｃｃのバ
イアル瓶に１００ｃｃ充填し同様に硬化した試料を作成
した。この試料とこの試料の一部を前記と同様のヒート
ショックを与えたものを硬化保存中に密栓し、３７℃に
調温してガス圧を測定した。表２と表３に官能評価結果
とガス圧の測定値を示す。官能評価は７点法で、評価項
目に対して、１＝もっとも乏しい、４＝中間、７＝もっ
とも強い、という基準で行った。パネラーは１８人（男
９人、女９人）で行い、その採点の平均値を用いた。ま
たガス圧はkg／cm2 で示した。[Table 1] Samples 1-1 to 1-6 and samples 1-1H to 1-6
For H, a sensory evaluation was performed. Further, at the same time when these samples were filled in a cup, the same thing was filled in a 120 cc vial container at 100 cc to prepare a similarly cured sample. This sample and a part of this sample, which had been subjected to the same heat shock as described above, were tightly sealed during curing and storage, and the temperature was adjusted to 37 ° C. to measure the gas pressure. Tables 2 and 3 show the results of sensory evaluation and the measured values of gas pressure. The sensory evaluation was carried out by a 7-point method, and the evaluation items were evaluated as follows: 1 = poor, 4 = intermediate, 7 = strongest. 18 panelists (9 men and 9 women) were used, and the average value of the scores was used. The gas pressure is shown in kg / cm 2 .
【００１７】[0017]
【表２】 [Table 2]
【表３】 [Table 3]
【００１８】いずれも発酵ミックスの比率が高いものの
方が炭酸味と清涼感に優れ、総合的なおいしさの評価が
高かった。さらにゼラチンを含む冷菓はゼラチンを含ま
ない場合よりもヒートショックを受けた場合の炭酸ガス
の保持力が大きく、炭酸風味の評価が高かった。この結
果、本発明の試料１−１及び１−３、１−１Ｈ及び１−
３Ｈが、それ以外の試料にくらべていずれの点において
も高い評価が得られた。In each case, the one with a high ratio of the fermentation mix was more excellent in carbonated taste and refreshing feeling, and the overall evaluation of the deliciousness was higher. Furthermore, frozen desserts containing gelatin had a greater carbon dioxide retention when heat shocked than when no gelatin was contained, and were highly evaluated for their carbonate flavor. As a result, samples 1-1 and 1-3 of the present invention, 1-1H and 1-
3H was highly evaluated in all points as compared with the other samples.
【００１９】[0019]
【実施例２】 コーラ風味バーの製造 表４Ｃに示したカラギナンを含む配合に基づき秤量した
原料を混合加温して８５℃とした。ついで１００kg/cm2
圧力で均質し、直ちに冷水で５℃に冷却しこれを原料ミ
ックスとした。市販のコーラ飲料を５℃に冷却し、全体
の５０％となるように原料ミックスと密閉式タンク内で
静かに混合した。直ちにこのミックスを内容量９０ｃｃ
の抜き取り用モールドに泡立たぬように充填し、−３５
℃の塩化カルシウムプライン中で凍結した。凍結中でア
イスキャンデー用木製スティックを差し込み、全体が凍
結した時点でモールドの周囲を流水で融解して硬化物を
抜き取り、−２５℃の冷凍庫に移した（試料２−１）。
同様にコーラ飲料が混合ミックス全体の８０％となるよ
うに原料ミックスと混合し、前記と同様にモールドに充
填硬化し、抜き取って冷凍庫に保管した（試料２−
２）。原料ミックスのみを同様に硬化して試料２−３と
した。また、表４Ｄに示したカラギナンを含まない配合
により新たに原料ミックスを作成し、上記の通り操作し
て試料２−４（原料ミックスのみ）、２−５（コーラ５
０％含有）、２−６（コーラ８０％含有）を得た。ま
た、コーラ飲料のみを同様に硬化して試料２−７とし
た。これらの試料２−１〜２−７に実施例１で述べたヒ
ートショックを同様に行い、それぞれ試料２−１Ｈ〜２
−７Ｈとした。Example 2 Production of Cola Flavored Bar The raw materials weighed based on the formulation containing carrageenan shown in Table 4C were mixed and heated to 85 ° C. Then 100 kg / cm 2
The mixture was homogenized under pressure and immediately cooled to 5 ° C. with cold water to obtain a raw material mix. A commercially available cola beverage was cooled to 5 ° C. and gently mixed with the raw material mix in a closed tank so as to be 50% of the whole. 90cc of this mix immediately
Fill the extraction mold so that it does not foam, and
Frozen in calcium chloride plane at 0 ° C. A wooden stick for popsicle was inserted during freezing, and when the whole was frozen, the periphery of the mold was melted with running water to remove the hardened material and transferred to a freezer at -25 ° C (Sample 2-1).
Similarly, the cola drink was mixed with the raw material mix so as to make up 80% of the total mixed mix, the mold was filled and cured in the same manner as described above, and the sample was stored in a freezer (Sample 2-).
2). Only the raw material mix was similarly cured to obtain Sample 2-3. In addition, a raw material mix was newly prepared with a composition containing no carrageenan shown in Table 4D, and the above operation was performed as described above to prepare samples 2-4 (raw material mix only) and 2-5 (cola 5).
0% content) and 2-6 (80% cola content) were obtained. In addition, only the cola drink was similarly cured to obtain Sample 2-7. These samples 2-1 to 2-7 were similarly subjected to the heat shock described in Example 1 to obtain samples 2-1H to 2 respectively.
It was set to -7H.
【００２０】[0020]
【表４】 [Table 4]
【００２１】得られた試料１４種について、官能評価を
行った。さらに試料製造においてカップに充填する際に
同時に同じものを１２０ｃｃのバイアル瓶に１００ｃｃ
充填し同様に硬化した試料を作成した。この試料とこの
試料の一部を前記と同様のヒートショックを与えたもの
を硬化保存中に密栓し、３７℃に調温してガス圧を測定
した。表５と表６に官能評価結果とガス圧の測定値を示
す。評価は７点法で、評価項目に対して１＝もっとも乏
しい、４＝中間、７＝もっとも強い、という基準で行っ
た。パネラー１９名（男１０人、女９人）で行い、採点
の平均値を用いた。また、ガス圧はkg/cm2で示した。A sensory evaluation was conducted on 14 kinds of the obtained samples. Furthermore, when filling the cup in the sample preparation, the same thing is put in a 120 cc vial at the same time.
A sample was prepared which was filled and similarly cured. This sample and a part of this sample, which had been subjected to the same heat shock as described above, were tightly sealed during curing and storage, and the temperature was adjusted to 37 ° C. to measure the gas pressure. Table 5 and Table 6 show the results of sensory evaluation and the measured values of gas pressure. The evaluation was carried out on the basis of a 7-point method, with 1 = poor, 4 = intermediate, and 7 = strongest for the evaluation items. 19 panelists (10 males and 9 females) were used, and the average value of the scores was used. The gas pressure is shown in kg / cm 2 .
【００２２】[0022]
【表５】 [Table 5]
【表６】 炭酸水を混合した試料は炭酸水を混合しない対照品に対
して炭酸味、清涼感において優れたものであった。さら
に炭酸水の添加比率を増やせば炭酸味や清涼感はそれぞ
れに応じて増加した。しかし、炭酸水の比率を１００％
とすると、硬化時にかなりの炭酸ガスが放散してしまう
ため、炭酸味や清涼感はそれほど増加しなかった。更
に、カラギナンを含む試作品はヒートショックを与えて
も大部分の炭酸ガスを保持し、商業的な流通に耐えられ
ることがわかった。[Table 6] The sample mixed with carbonated water was superior in carbonated taste and refreshing feeling to the control product not mixed with carbonated water. Furthermore, if the ratio of carbonated water was increased, the carbonated taste and refreshing feeling increased accordingly. However, the ratio of carbonated water is 100%
If so, a considerable amount of carbon dioxide gas is released during curing, so the carbonated taste and refreshing sensation did not increase so much. Further, it was found that the prototype containing carrageenan retains most of carbon dioxide even if it is subjected to heat shock, and can withstand commercial distribution.
【００２３】[0023]
【実施例３】 カップアイスクリームの製造 特開昭５７−２０２２５２号公報には硬化したアイスク
リームに炭酸ガスを直接吹き込む方法が、また特開昭５
９−１４６５４２号公報にはアイスクリームミックスに
ドライアイスを混合して硬化する方法がそれぞれ開示さ
れている。これらの方法と本発明とを比較した。 （１）試料Ａ．発酵法による製品 実施例１の試料１−１を試料Ａとした。またこの試料製
造過程において実施例１と同様にバイアル瓶に１００ｃ
ｃ充填し、密栓した。 （２）試料Ｂ．炭酸水混合法による製品 上記の試料１−１の配合中の水の量を１０％減量して調
合し、冷却したミックスに無糖の炭酸水（全容量が１２
０ｃｃのバイアル瓶に１００ｃｃ充填して３７℃に調温
したときの内圧が５kg／cm2 のもの）を１０％加え、直
ちにオーバーラン５０％に起泡凍結し、１８０ｃｃの紙
カップに充填後−２５℃に硬化した。またバイアル瓶に
１００ｃｃ充填し、密栓した。 （３）試料Ｃ．特開昭５７−２０２２５２号公報に示さ
れた方法で得られたアイスクリームを比較例とした。上
記の試料１−１のミックスを発酵せずにオーバーラン５
０％に起泡凍結し、１８０ｃｃの紙カップに充填後−２
５℃に硬化した。硬化したアイスクリームを室温に放置
して柔らかくしたのち（アイスクリームの温度は−１０
〜−１５℃）、圧縮炭酸ガス（１００kg／cm2 ）を内径
２ｍｍのプラスチック製ノズルより徐々に排気させなが
らアイスクリーム中に混合攪拌した。５分間続けたのち
蓋をして−２５℃に硬化した。またバイアル瓶に１００
ｃｃ充填し、密栓した。 （４）試料Ｄ．特開昭５９−１４６５４２号公報に示さ
れた方法で得られたアイスクリームを比較例とした。上
記試料１−１のミックスを発酵せずにプレミックスとす
る。このプレミックスに重量比で５％のドライアイスを
ナイフで削りながら混合し攪拌して均一に分散した。１
８０ｃｃの紙カップに充填後−２５℃に硬化した。また
バイアル瓶に１００ｃｃ充填し、密栓した。上記試料４
種について、官能評価を行った。さらにバイアル瓶に密
栓した試料を３７℃に調温してガス圧を測定し比較し
た。表７に官能評価結果とガス圧の測定値を示す。官能
評価は７点法で、評価項目に対して１＝もっとも乏し
い、４＝中間、７＝もっとも強い、という基準で行っ
た。パネラーとして３２名（男２０名、女１２名）を用
い、採点の平均値を採用した。またガス圧はkg/cm2で表
した。Example 3 Production of Cup Ice Cream JP-A-57-202252 discloses a method of directly blowing carbon dioxide into a hardened ice cream.
Japanese Patent Laid-Open No. 9-146542 discloses a method of mixing dry ice with an ice cream mix and hardening the mixture. These methods were compared with the present invention. (1) Sample A. Product by Fermentation Method Sample 1-1 of Example 1 was designated as Sample A. Also, in this sample manufacturing process, 100 c was added to the vial as in Example 1.
c, filled and sealed. (2) Sample B. Product by carbonated water mixing method Prepared by reducing the amount of water in the formulation of Sample 1-1 described above by 10%, and cooling the mixture to obtain sugar-free carbonated water (total volume: 12
10% was added to a 0 cc vial with 100 cc and the internal pressure when adjusted to 37 ° C was 5 kg / cm 2 ), immediately foamed and frozen to 50% overrun, and then filled in a 180 cc paper cup. Cured to ° C. The vial was filled with 100 cc and sealed. (3) Sample C. The ice cream obtained by the method disclosed in JP-A-57-202252 was used as a comparative example. Overrun 5 without fermenting the mix of Sample 1-1 above
Foam frozen to 0% and filled in a 180cc paper cup-2
Cured to 5 ° C. After the hardened ice cream is left at room temperature to soften (the temperature of the ice cream is -10
Compressed carbon dioxide gas (100 kg / cm 2 ) was gradually discharged from a plastic nozzle having an inner diameter of 2 mm and mixed and stirred in ice cream. After continuing for 5 minutes, it was covered and cured at -25 ° C. Also 100 in vial
It was filled with cc and sealed. (4) Sample D. The ice cream obtained by the method disclosed in JP-A-59-146542 was used as a comparative example. The mix of the sample 1-1 is used as a premix without fermentation. To this premix, 5% by weight of dry ice was mixed while shaving with a knife, stirred, and uniformly dispersed. 1
After being filled in an 80 cc paper cup, it was cured at -25 ° C. The vial was filled with 100 cc and sealed. Sample 4 above
Sensory evaluation was performed on the seeds. Further, the sample tightly stoppered in the vial was adjusted to 37 ° C. and the gas pressure was measured and compared. Table 7 shows the sensory evaluation results and the measured values of gas pressure. The sensory evaluation was carried out on the basis of a 7-point method, with 1 being the poorest, 4 being the middle, and 7 being the strongest for the evaluation items. 32 panelists (20 men and 12 women) were used, and the average value of the scores was adopted. The gas pressure was expressed in kg / cm 2 .
【００２４】[0024]
【表７】 以上のように、試料Ｃ、Ｄは炭酸味や清涼感に乏しく、
美味でなかった。ガス圧も低く、さらに組織がざらつ
き、商用に耐えるものではなかった。それに対し、試料
Ａ、Ｂは炭酸味や清涼感に冨み、高いガス圧を保持し、
滑らか組織を有する極めて美味な冷菓であった。[Table 7] As described above, Samples C and D are poor in carbonated taste and refreshing feeling,
It wasn't delicious. The gas pressure was low, and the texture was rough, and it was not commercially viable. On the other hand, Samples A and B were rich in carbonated taste and refreshing feeling and kept high gas pressure,
It was a very delicious frozen dessert with a smooth texture.
【００２５】[0025]
【発明の効果】以上述べたように、ゲル化剤を含む原料
ミックスを酵母により発酵したり、炭酸水を混合したり
することにより、炭酸ガスを含み、清涼感のある美味な
発泡性冷菓を得ることができた。さらに、この炭酸ガス
を含む発泡性冷菓は商業的な流通過程で不可避である冷
菓本体の温度変化に耐え、商業的価値を失わないものと
なった。As described above, by fermenting a raw material mix containing a gelling agent with yeast or mixing carbonated water, a sparkling frozen dessert containing carbon dioxide gas and having a refreshing feeling is obtained. I was able to get it. Further, this foamed frozen dessert containing carbon dioxide gas withstands the temperature change of the frozen dessert body which is inevitable in the commercial distribution process, and does not lose its commercial value.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 高田 喜代司 東京都八王子市狭間町1994番地238 (72)発明者 景山 良治 埼玉県狭山市狭山台２−１−２−10−407 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Kiyoji Takada, 1994, Sakuma-cho, Hachioji-shi, Tokyo 238 (72) Inventor Ryoji Kageyama 2-1-2-10-407 Sayamadai, Sayama-shi, Saitama
Claims (5)
スとゲル剤とを含有することを特徴とする発泡性冷菓。1. A sparkling frozen dessert containing a carbon dioxide gas having a gas pressure of 0.5 to 1.5 kg / cm 2 and a gelling agent.
スまたは炭酸水と、ゲル化剤とを原料に加えて冷菓を製
造することを特徴とする炭酸ガスを含む発泡性冷菓の製
造法。2. A method for producing a sparkling frozen dessert containing carbon dioxide, which comprises producing a frozen dessert by adding an edible yeast fermentation mix or carbonated water containing carbon dioxide and a gelling agent as raw materials.
ミックスに加えて発酵を行ったものである請求項１記載
の製造法。3. The method according to claim 1, wherein the edible yeast fermentation mix is obtained by adding edible yeast to the raw material mix and performing fermentation.
に１００ｃｃ充填して３７℃に調温したときの内圧が
０．５〜８kg/cm2の範囲にあるものである請求項１記載
の製造法。4. The production according to claim 1, wherein the internal pressure when 100 cc of carbonated water is filled in a vial having a total volume of 120 cc and the temperature is adjusted to 37 ° C. is within the range of 0.5 to 8 kg / cm 2. Law.
び寒天よりなる群から選択される少くとも１種を使用す
る請求項１記載の製造法。5. The method according to claim 1, wherein at least one selected from the group consisting of gelatin, carrageenan and agar is used as a gelling agent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5077773A JPH06261690A (en) | 1993-03-11 | 1993-03-11 | Foamy frozen food and its production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5077773A JPH06261690A (en) | 1993-03-11 | 1993-03-11 | Foamy frozen food and its production |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH06261690A true JPH06261690A (en) | 1994-09-20 |
Family
ID=13643280
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5077773A Pending JPH06261690A (en) | 1993-03-11 | 1993-03-11 | Foamy frozen food and its production |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH06261690A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002119217A (en) * | 2000-10-18 | 2002-04-23 | Sanei Gen Ffi Inc | Shake ice for microwave oven and method for producing the same |
| JP2011229483A (en) * | 2010-04-28 | 2011-11-17 | Kirin Brewery Co Ltd | Sherbet packed in hermetic container for normal temperature distribution |
| JP2012191935A (en) * | 2011-03-14 | 2012-10-11 | Lotte Confectionery Co Ltd | Ice cream containing carbon dioxide gas, and method for producing the same |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS602151A (en) * | 1983-06-17 | 1985-01-08 | Otsuka Chem Co Ltd | Composition containing controlled ice crystal |
| JPS62296851A (en) * | 1986-06-17 | 1987-12-24 | San Ei Chem Ind Ltd | Production of foamy food |
| JPH03219865A (en) * | 1990-01-25 | 1991-09-27 | Oyama Kk | Sherbet-like drink and semi-frozen drink |
-
1993
- 1993-03-11 JP JP5077773A patent/JPH06261690A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS602151A (en) * | 1983-06-17 | 1985-01-08 | Otsuka Chem Co Ltd | Composition containing controlled ice crystal |
| JPS62296851A (en) * | 1986-06-17 | 1987-12-24 | San Ei Chem Ind Ltd | Production of foamy food |
| JPH03219865A (en) * | 1990-01-25 | 1991-09-27 | Oyama Kk | Sherbet-like drink and semi-frozen drink |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002119217A (en) * | 2000-10-18 | 2002-04-23 | Sanei Gen Ffi Inc | Shake ice for microwave oven and method for producing the same |
| JP2011229483A (en) * | 2010-04-28 | 2011-11-17 | Kirin Brewery Co Ltd | Sherbet packed in hermetic container for normal temperature distribution |
| JP2012191935A (en) * | 2011-03-14 | 2012-10-11 | Lotte Confectionery Co Ltd | Ice cream containing carbon dioxide gas, and method for producing the same |
| KR101284663B1 (en) * | 2011-03-14 | 2013-07-11 | 롯데제과주식회사 | Ice Cream Including Carbon Dioxide and Its Manufacturing Process |
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