JPH06303912A - Method for improving quality of ice cream - Google Patents

Abstract

PURPOSE:To prevent the deterioration of the shape retainability of an ice cream and the deposition of crystals, and to enhance the mouth meltability and milk flavor of the ice cream. CONSTITUTION:On the production of an ice cream, a transglutaminase is allowed to act on an ice cream mix, etc.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for improving the quality of ice creams.

[0002]

2. Description of the Related Art Ice creams consist of dairy products, sweeteners, egg products and the like, which are mixed, sterilized, homogenized and then frozen. The ice cream produced must be stored frozen until it is consumed. However, due to unavoidable changes in temperature due to opening and closing of the freezer during delivery and storage, its shape retention decreases, and ice needle crystals and lactose crystals (hereinafter, ice crystals and lactose crystals are collectively referred to as It is unavoidable that a crystal) precipitates. Preventing these is one of the challenges in ice creams. Conventionally, in order to solve this problem, a method of adding a stabilizer to ice creams has been adopted. For example, the applicant's commercially available ice creams include gelatin, sodium alginate, carboxymethyl cellulose, guar gum, locust bean gum, carrageenan, pectin, gum arabic,
About 0.1 to 0.5% of a thickening agent such as xanthan gum, karaya gum and tragacanth gum and an emulsifier such as glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester and lecithin are added as a stabilizer, and It prevents deterioration of shape retention and precipitation of crystals.

[0003]

However, when a stabilizer is added to ice creams, the above problems are solved, but the texture of ice creams becomes paste-like and the melting in the mouth becomes worse. Therefore, the milk flavor is suppressed. Especially, the mouth feels the texture noticeably.

[0004]

The ice creams referred to in the present invention are ice cream containing 8% or more milk fat, ice milk containing 3% or more and less than 8% milk fat, and lacto ice containing 3% or less milk fat, and 2%. The above is an imitation ice cream mainly composed of a frozen dessert containing 5% or less of milk solids, a frozen dessert containing protein, and vegetable milk.

The raw materials used for ice creams are dairy products, vegetable milk, sweeteners, egg products, various flavor raw materials, stabilizers,
There are flavoring agents and coloring agents. The ice cream mix referred to in the present invention is a mixture of raw materials. For example, one or a combination of dairy products and vegetable milks and a sweetener are mainly used, and an egg product, various flavor raw materials and stabilizers, and water for adjusting the concentration, if necessary, are mixed by a conventional method.

The raw material dairy products include raw milk of mammals such as cow's milk, sheep's milk and goat's milk and processed milk such as concentrated milk, sweetened milk, condensed milk, skim milk and powdered milk or whey, cheese, fresh cream and the like. Or there is a combination.

The raw material vegetable milk includes either soybean milk or sunflower milk or a combination thereof. Soy milk has been conventionally used for the preparation of tofu, and includes the following three types of production methods. The first method is to immerse whole soybeans in water (preferably immersing in water at a temperature of 5 to 30 ° C for 8 to 24 hours), grind, and add water (preferably add 7 to 8 times the soybean capacity). By adding a defoaming agent (for example, fatty acid monoglyceride or silicone resin), heating and steaming (for example, raising to 100 ° C. over 5 minutes and keeping at that temperature for 3 to 5 minutes), and squeezing to separate and remove okara I will get it. The second method is to add full fat soy milk powder to water (7-
15 times amount, preferably 9 to 11 times amount of water), heating (eg, about 100 ° C. for 2 to 10 minutes and keeping for 2 minutes), stirring, and cooling. The third method is obtained by adding water, fats and oils such as vegetable oil, starch and an emulsifier according to the purpose to a defatted soybean protein powder having a protein content of about 50% or more and heating and emulsifying the mixture.

The raw sweetener includes any one of sugar, sugar alcohol, glycoside, peptide and artificial synthetic sweetener, or a combination thereof. Sugars include sucrose, isomerized sugar, maltose, lactose, glucose, fructose, xylose, starch syrup, honey, maple syrup, coupling sugar, palatinose, isomaltooligosaccharide, fructooligosaccharide, galactooligo, lactose oligosaccharide and xylooligosaccharide. Etc. Sugar alcohol includes sorbitol, mannitol,
Examples include maltitol, xylitol and palatinit. The glycosides include glycyrrhizin, stevioside, rebaudioside and rubusoside, and their derivatives. Peptides include aspartame, thaumatin and monerin. Artificial synthetic sweeteners include acesulfame K and saccharin.

Raw egg products include raw avian eggs such as chicken eggs, quail eggs and duck eggs, and concentrated eggs which are processed eggs thereof,
There is any one of dry eggs, sweetened eggs, frozen eggs and the like, or a combination thereof. Egg refers to whole egg or egg yolk or egg white.

Various flavor raw materials include chocolates, coffees, fruit juices / fleshes, nuts, alcohols and acidulants.

The chocolates include cocoa mass, cocoa butter, chocolate consisting of sucrose and milk powder, quasi-chocolate using substitute fat and powdered cocoa.

The coffee includes any one of coffee brewed liquid, coffee concentrate, instant coffee powder and its solution, or a combination thereof.

The fruit juice / flesh includes mandarin orange, orange, grapefruit, grape, strawberry, lemon, apple, peach, pear, pineapple, lime, passion fruit, plum and the like, and any one or a combination thereof. There is.

[0014] Nuts include almonds, peanuts,
There may be whole grains such as hazelnuts, cashews, macadamia nuts, pecans, brazil nuts, pistachio and walnuts as well as crushed products or any combination thereof.

Alcohols include wine, whiskey,
Sake, brandy, shochu, vodka, gin, rum, liqueur, plum wine, etc., or a combination thereof.

The acidulants include citric acid, trisodium citrate, gluconodeltalactone, tartaric acid, sodium tartrate, malic acid, sodium malate, ascorbic acid, phytic acid, adipic acid, sodium acetate, lactic acid,
There is any or a combination of sodium lactate, fumaric acid, monosodium fumarate and the like.

As the raw material stabilizer, gelatin, sodium alginate, carboxymethyl cellulose, guar gum,
Any one of thickeners such as locust bean gum, carrageenan, pectin, gum arabic, xanthan gum, karaya gum and tragacanth gum and emulsifiers such as glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester and lecithin or their There are combinations.

The term "acting liquid" as used in the present invention means a solution obtained by heating and swelling ice cream mix or dairy product as a raw material, vegetable milk as a raw material or gelatin as a stabilizer with water.

The transglutaminase used in the present invention (hereinafter referred to as the present enzyme) includes the actinomycete Streptoverticium griseocarneum (Streptovert).
icillium ggiseeocarneum) IF
O 12776, Streptovicinium, Cinnamonium, Sub-SP, Cinnamonium (Streptov
eticillium cinnamoneum sub
sp. Cinnamoneum) IFO 1285
2. Streptoverticum mobaraens (Stre
ptoverticillium mobaraens
e) IFO 13819, Streptomyces sp. 83 and Streptomyces lavendulae (Streptom)
yes lavendulae) No. There are enzymes produced by microorganisms such as 466 and enzymes extracted from animals such as liver of guinea pig and heart of fish. Microorganism-produced enzymes are calcium-independent, whereas animal-derived enzymes are calcium-dependent.

The enzyme has the following physicochemical properties. 1. Action Crosslinks the γ-carboxamide group of glutamine residues and the ε-amino group of lysine residues in protein molecules.

2. Optimum pH The optimum pH of the enzyme derived from actinomycetes is around 6 to 7, and the optimum pH of the enzyme derived from animal is around 6 (using benzyloxycarbonyl-L-glutaminylglycine and hydroxylamine as substrates. , At 37 ° C. for 10 minutes).

3. Optimum temperature The optimum temperature of the enzyme derived from actinomycetes is around 45 to 55 ° C, and the enzyme of animal origin is around 50 to 55 ° C (benzyloxycarbonyl-L-glutaminylglycine and hydroxylamine are used as substrates. , PH 6, when reacting for 10 minutes).

4. pH stability The enzyme derived from actinomycetes retains almost 100% of its activity after being kept at pH 5 to 9 at 37 ° C for 10 minutes, and the enzyme of animal origin is kept at pH 6 to 7.5 at 37 ° C for 10 minutes, and then almost 1%.
00% activity remains.

5. Temperature stability The enzyme derived from actinomycetes retains 74% activity after being kept at pH 7 at 50 ° C for 10 minutes, and the enzyme derived from animal retains 40% activity under the same conditions.

6. Substrate Specificity Neither actinomycete-derived enzymes nor animal-derived enzymes react when the substrates are benzyloxycarbonylasparaginylglycine, benzyloxycarbonylglutamine, and glycylglutaminylglycine. However, the reactivity is highest when the substrate is benzyloxycarbonylglutaminylglycine.

7. Effects of Inhibitors The activities of the actinomycete-derived enzyme and the animal-derived enzyme are both inhibited by parachloromercury benzoic acid, N-ethylmaleimide and monoiodoacetic acid.

8. Effects of Metal Ions Both the enzymes derived from actinomycetes and the enzymes derived from animals are inhibited in activity by copper ions and zinc ions.

9. Isoelectric point The enzyme from actinomycetes is pI9-10 and the enzyme from animal is pI4.5 (by ampholine isoelectric focusing).

10. Molecular weight The enzyme derived from actinomycetes is around 40,000 and the enzyme derived from animals is around 90,000 (by SDS disc electrophoresis).

11. Enzyme activity measurement method Reagent A (0.2 M Tris-HCl buffer (pH 6.0), 0.1 M hydroxylamine,
Consisting of 0.01M reduced glutathione and 0.03M benzyloxycarbonyl-L-glutaminylglycine)
Add 0.5 ml and mix and react at 37 ° C. for 10 minutes. Then 0.5 ml of reagent B (consisting of 3N hydrochloric acid, 12% trichloroacetic acid and 5% ferric chloride (dissolved in 0.1N hydrochloric acid)) was added to stop the reaction and form an iron complex. The absorbance at 525 nm is measured. As a control, the absorbance of the same reaction was performed using a solution in which the enzyme was inactivated by heating in advance, and the absorbance was measured to determine the difference in the absorbance with the enzyme solution. Aside from this,
A calibration curve is prepared using L-glutamic acid γ-monohydroxamic acid instead of this enzyme solution. The enzyme unit that produces 1 μmol of hydroxamic acid per minute is defined as 1 unit (1 U), and the desired unit of the enzyme solution is calculated.

The enzyme is allowed to act on the liquid to be acted under the following conditions. First, the liquid to be acted on must be in a liquid state, and the present enzyme must be sufficiently dispersed in the liquid to be acted on so that an enzyme reaction can easily occur. The liquid to be acted on is DH4 to 10, preferably pH 6 to
Prepare to 7. There is no particular problem if the temperature is 60 ° C. or lower. The amount of the enzyme added and the enzyme reaction time are appropriately adjusted depending on the quality of the intended ice cream. For example, from the viewpoint of flavor and microbial quality of ice cream, 0.1 to 50 U of transglutaminase is added to 1 g of protein of the liquid to be acted, and the mixture is added at 0 to 10 ° C overnight (12 hours) or 50 to 60 ° C. It is preferable to react for about 1 hour. From the viewpoint of industrial production, the viscosity of the ice cream mix after the enzyme reaction is 1000 cP or less, preferably 10
It is preferable to adjust it to be about 600 cP. If the viscosity becomes too high, it will cause a decrease in yield when moving the ice cream mix from tank to tank.

The enzyme is allowed to act on a solution of ice cream mix which is a liquid to be acted on by the enzyme, or a dairy product which is a liquid to be acted on, a vegetable milk which is a raw material or a gelatin solution which is a stabilizer. Then, let's call it an ice cream mix after mixing it with other ingredients.

The ice cream mix after the action is sterilized under conditions of, for example, 85 ° C. and 30 seconds. Next, using a homogenizer, for example, about 1500 kg / cm
Homogenize under pressure conditions of ² . Even if the order of sterilization and homogenization is reversed, there is no effect on the development of the desired quality. Homogenized ice cream mix is 0-10 after rapid cooling
Aging is performed under the conditions of 3 ° C. and 12 hours. Further, a flavoring agent, a coloring agent or the like is added according to the purpose and freezing is performed, and the freezing is terminated when the desired overrun is reached. It is filled in a mold for cups or bars at around -5 ° C, and rapidly cooled at -18 ° C or lower to give ice creams.

[0034]

[Function] This enzyme cross-links the γ-carboxamide group of the glutamine residue and the ε-amino group of the lysine residue in the protein molecule.

It is considered that the ice creams obtained according to the present invention have a protein network-like structure in the ice cream tissue due to the cross-linking polymerization of the protein, and the shape retention is improved. Further, it is considered that the water retention is improved by the formation of the network structure of this protein, which leads to the prevention of crystal precipitation.

When a stabilizer is used in ice creams,
There is a paste-like texture on the mouth and the taste of the stabilizer itself is revealed, leading to a reduction in milk flavor. On the other hand, when the enzyme is allowed to act on the ice cream mix or the dairy product of the raw material without using the stabilizer, cross-linking polymerization of the milk protein leaves a milk protein with a slightly reduced melt in the mouth, thus enhancing the milk flavor. It

When the present enzyme is allowed to act on the liquid to be acted, it is preferable that it is performed after heat sterilization. This is because if the enzyme is allowed to act during aging after heat sterilization, the ice cream mix needs to be heat sterilized again for hygiene, which may lead to deterioration in the quality of ice creams.

By adjusting the temperature and pH of the liquid to be acted on, the reaction time of the enzyme and the amount of the enzyme added to the protein, the obtained ice cream can have a desired texture,
Adjustable for flavor and melting in the mouth. Further, it can be industrially produced by adjusting the above conditions and controlling the reaction rate.

Five tests were conducted on the amount of the enzyme added and the quality of ice cream (melting in the mouth, flavor, melting property and shape retention).

The enzyme 0U, 5U, 10 against 100g of an ice cream mix consisting of 3.5% milk protein, 10% sucrose, 12% lipid (milk fat) and 74.5% water.
U, 30U and 50U were obtained, respectively. As a control, the same ice cream mix was added to the complex stabilizer (2.4% locust bean gum, 20.7 guar gum).
%, Carrageenan 7.9% and emulsifier 69.0%). As another control, 10 U of the enzyme was allowed to act on a milk protein solution containing 3.5% milk protein and 74.5% water, and then 10% sucrose and 12% lipid were mixed. At this time pH 6.5, 5
The enzyme was allowed to act on each of the liquids to be treated under the conditions of overnight standing at ℃. The resulting 7 solutions were homogenized with a homogenizer under a pressure of 1500 kg / cm ² , and
Heat sterilization was performed at 5 ° C for 30 seconds, followed by rapid cooling and aging at 5 ° C overnight. After aging, freezing was performed to set the overrun to 30%. Add these 7 frozen solutions to a 100 ml cup and 9 x 4
After filling each in a bar mold of × 2 (cm), it was rapidly frozen and stored at -25 ° C for 3 days. The abbreviations of the seven types of ice creams produced according to the above procedure are listed in the order of BTG. 0U, BTG. 5U, BTG. 10U, B
TG. 30U, BTG. 50U, stabilizer and P / BT
G. It was set to 10U.

The seven types of ice cream were subjected to a sensory evaluation by tasting by 20 panelists. The sensory evaluation was conducted by BTG. The rating of 0U is set to 4 (normal), 0 (extremely bad), 1 (pretty bad), 2 (bad), 3 (somewhat bad), 5 (somewhat good), 6 (good), 7 (pretty good). ) And 8 (extremely good). The average value of the sensory evaluation of the mouth melting by 20 panelists was plotted on the X-axis, and the average value of the sensory evaluation of the flavor was plotted on the Y-axis, and the results are shown in FIG.

[Figure 1]

Further, seven types of cup-shaped ice creams were examined for melting and disintegrating properties with time in a thermostatic chamber at a temperature of 30 ° C. and a humidity of 80%. The result is shown in FIG.

[Fig. 2]

Further, seven types of bar-shaped ice creams were examined for melting and disintegrating properties with time in a thermostatic chamber at a temperature of 30 ° C. and a humidity of 80%. The result is shown in FIG.

[Figure 3]

Further, seven types of bar-shaped ice creams were examined by melting and dropping the ice cream mix in a thermostatic chamber at a temperature of 30 ° C. and a humidity of 80% to measure the weight of the dropped ice cream mix. The result is shown in FIG.

[Figure 4]

Seven kinds of bar-shaped ice creams-
It was fixed overnight at 8 ° C. parallel to the floor and examined for bending over time. The result is shown in FIG.

[Figure 5]

[0046]

EXAMPLES The present invention will be described in detail below based on examples. (Example 1) Nonfat concentrated milk (containing 10.0% of protein) 3
0.5% by weight, fresh cream 31.0% by weight, granulated sugar 13.5% by weight, sweetened egg yolk 3.5% by weight and water 21.5
0.5 U of this enzyme was added to 100 g of an ice cream mix consisting of 1% by weight and mixed well, and then allowed to stand at 5 ° C. overnight. Next, the ice cream mix after the reaction was homogenized using a homogenizer under a pressure of 1500 kg / cm ² , sterilized by heating at 85 ° C. for 30 seconds, then rapidly cooled and then aged at 5 ° C. overnight. After aging
Freezing was performed and the overrun was set to 30%. Fill the 100 ml cup with this frozen solution,
After rapid freezing, it was stored at -25 ° C for 3 days. With respect to the ice cream produced according to the above procedure, the sensory evaluation, the shape retention, and the inhibition of precipitation of ice-like crystals and lactose crystals were evaluated. The shape retention was evaluated by visually observing the melting and disintegrating properties of the ice cream in a thermostatic chamber at a temperature of 30 ° C. and a humidity of 80%. In order to suppress the precipitation of ice-like crystals and lactose crystals, the ice cream is left to stand under conditions where crystals are likely to precipitate by varying between -5 and -15 ° C at a rate of 1 cycle per day. The period during which crystals first precipitate was measured at.

Comparative Example 1 An ice cream was produced by the same procedure as in Example 1 except that the enzyme was not added. Various evaluations were performed on the produced ice cream in the same manner as in Example 1. Table 1 summarizes various evaluations of Example 1 and Comparative Example 1.

[0048]

[Table 1]

Example 2 Skim milk powder (protein 35.0%)
150 U of this enzyme was added to 100 g of a skim milk powder solution consisting of 17.5 wt% of water and 60.2 wt% of water and mixed well, and then reacted at 55 ° C. for 1 hour. After the reaction, 3.0% by weight of butter, 3.0% by weight of whey, 10.5% by weight of granulated sugar, 2.5 parts of saccharified starch syrup in the skim milk solution
% By weight, 3.0% by weight of coffee extract and 0.3% by weight of glycerin fatty acid ester were added and mixed to obtain an ice cream mix. The ice cream mix after mixing is heat-sterilized at 85 ° C. for 30 seconds, and then homogenized by a homogenizer under a pressure of 1500 kg / cm ² .
After rapid cooling, it was aged at 5 ° C. overnight. After aging, perform freezing and overrun 50%
And This frozen solution was mixed with 9 × 4 × 2 (c
It was filled in a mold for a popsicle daver of m) and rapidly cooled. Then, after releasing the mold, it was stored at −25 ° C. for 3 days. With respect to the lacto ice produced in the above manner, the sensory evaluation, the shape retention, and the inhibition of the precipitation of ice-like needle crystals and lactose crystals were evaluated. Shape retention is temperature 30
The melting and disintegrating properties of lactoice in a thermostatic chamber at 80 ° C and 80% humidity were visually evaluated. Suppression of acicular crystals of ice and lactose crystals can be controlled by sensory evaluation by allowing lactoice to stand under conditions where crystals tend to precipitate by varying between -5 and -15 ° C at a rate of one cycle per day. The period during which crystals first precipitate was measured.

Comparative Example 2 Lactic ice was produced by the same procedure as in Example 2, except that 0.3% by weight of guar gum was added instead of the present enzyme. Various evaluations were performed on the produced lacto ice in the same manner as in Example 2. Various evaluations of Example 2 and Comparative Example 2 are summarized in Table 2.

[0051]

[Table 2]

(Example 3) Non-fat concentrated milk (protein 10.0
%), Soy milk (containing 3.6% protein) 30.0% by weight, butter 3.0% by weight, whey 2.
To 100 g of an ice cream mix consisting of 0% by weight, 13.5% by weight of granulated sugar and 31.0% by weight of water, 10 U of the enzyme of the present invention was added and mixed well, and then reacted at 55 ° C. for 1 hour. Next 1500kg with a homogenizer
The ice cream mix after the reaction was homogenized under a pressure of / cm ² , heat-sterilized at 85 ° C for 30 seconds, rapidly cooled, and then aged at 5 ° C overnight. After aging, freezing was performed to set the overrun to 50%.
The frozen solution was filled in a 100 ml cup, rapidly cooled, and then stored at -25 ° C for 3 days. The imitation ice cream produced as described above was subjected to sensory evaluation, shape retention, and inhibition of precipitation of ice-like crystals and lactose crystals. The shape retention was evaluated by visually observing the melting and disintegrating properties of the ice cream in a thermostatic chamber at a temperature of 30 ° C. and a humidity of 80%. In order to suppress the precipitation of ice-like crystals and lactose crystals, the ice cream is left to stand under conditions where crystals are likely to precipitate by varying between -5 and -15 ° C at a rate of 1 cycle per day. The period during which crystals first precipitate was measured at.

(Comparative Example 3) Imitation ice cream was produced by the same procedure as in Example 3, except that 0.3% by weight of guar gum was added instead of the present enzyme. The imitation ice cream thus produced was evaluated in the same manner as in Example 3. Example 3
And various evaluations of Comparative Example 3 are summarized in Table 3.

[0054]

[Table 3]

(Example 4) Gelatin 1.5% and water 5
To 56.0 g of a 4.5 wt% gelatin solution, 50 U of this enzyme was added and mixed well, and then reacted at 55 ° C for 1 hour. 17. Non-fat dry milk in the non-fat dry milk solution after the reaction.
5% by weight, butter 8.0% by weight, whey 3.0% by weight,
Granulated sugar 10.5% by weight, enzymatically saccharified starch syrup 2.5% by weight
And 3.0% by weight of concentrated strawberry juice were added and mixed to form an ice cream mix. The ice cream mix after mixing was heat-sterilized at 85 ° C. for 30 seconds, homogenized by a homogenizer under a pressure of 1500 kg / cm ² , and rapidly cooled, and then aged at 5 ° C. overnight.
After aging, freezing was performed to set the overrun to 50%. 9 x 4 x 2 of this frozen solution
A (cm) ice candy Daver mold was filled and rapidly cooled. Then, after releasing, 3 at -25 ℃
Stored for days. With respect to the ice milk produced according to the above procedure, the sensory evaluation, the shape retention, and the inhibition of the precipitation of ice-like crystals and lactose crystals were evaluated. The shape retention was evaluated by visually observing the melting and disintegrating properties of ice milk in a thermostatic chamber at a temperature of 30 ° C. and a humidity of 80%. In order to suppress the precipitation of needle crystals and lactose crystals of ice, the ice-milk is allowed to stand under conditions where crystals are likely to precipitate by varying between -5 and -15 ° C at a rate of one cycle per day. The period during which crystals first precipitate was measured at.

Comparative Example 4 Ice milk was produced by the same procedure as in Example 4, except that the enzyme was not added. Example 4 of the produced ice milk
Various evaluations were performed in the same manner as in. Various evaluations of Example 4 and Comparative Example 4 are summarized in Table 4.

[0057]

[Table 4]

[0058]

[Effect] According to the present invention, it is possible to prevent the shape retention of ice creams and the precipitation of crystals and to enhance the milk flavor. Furthermore, by adjusting the addition amount of this enzyme, it was possible to improve the dissolution in the mouth in addition to the above effects.

[0059]

[Brief description of drawings]

FIG. 1 shows the evaluation of melting in the mouth and flavor of 7 types of ice cream by 20 panelists.

FIG. 2 shows melting and disintegrating properties with time of seven cup-shaped ice creams.

FIG. 3 shows melting and disintegrating properties with time of seven bar-shaped ice creams.

FIG. 4 shows the results of measuring the weight of the ice cream mix that was dripped after melting the time-dependent melting and disintegrating properties of seven bar-shaped ice creams.

FIG. 5 shows bending over time for seven bar-shaped ice creams.

─────────────────────────────────────────────────── ───

[Procedure amendment]

[Submission date] April 22, 1994

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0033

[Correction method] Change

[Correction content]

The ice cream mix after the action is sterilized under conditions of, for example, 85 ° C. and 30 seconds. Next, using a homogenizer, for example, about 150 kg / cm ²
Homogenize under pressure conditions. Even if the order of sterilization and homogenization is reversed, there is no effect on the development of the desired quality. Homogenized ice cream mix is 0-10 after rapid cooling
Aging is performed under the conditions of 3 ° C. and 12 hours. Further, a flavoring agent, a coloring agent or the like is added according to the purpose and freezing is performed, and the freezing is terminated when the desired overrun is reached. It is filled in a mold for cups or bars at around -5 ° C, and rapidly cooled at -18 ° C or lower to give ice creams.

[Procedure Amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0040

[Correction method] Change

[Correction content]

The enzyme 0U, 5U, 10 against 100g of an ice cream mix consisting of milk protein 3.5%, sucrose 10%, lipid (milk fat) 12% and water 74.5%.
U, 30U and 50U were obtained, respectively. As a control, the same ice cream mix was added to the complex stabilizer (2.4% locust bean gum, 20.7 guar gum).
%, Carrageenan 7.9% and emulsifier 69.0%). As another control, 10 U of the enzyme was allowed to act on a milk protein solution containing 3.5% milk protein and 74.5% water, and then 10% sucrose and 12% lipid were mixed. At this time pH 6.5, 5
The enzyme was allowed to act on each of the liquids to be treated under the conditions of overnight standing at ℃. The resulting 7 solutions were homogenized with a homogenizer under a pressure of 150 kg / cm ² ,
Heat sterilization at ℃ for 30 seconds, then 5 seconds after rapid cooling
Aged overnight at ° C. After aging, freezing was performed to set the overrun to 30%. Add these 7 frozen solutions to a 100 ml cup and 9 x 4 x
After filling 2 (cm) bar molds,
It was snap frozen and stored at -25 ° C for 3 days. The abbreviations of the seven types of ice creams produced according to the above procedure are listed in the order of BTG. 0U, BTG. 5U, BTG. 10U, BT
G. 30U, BTG. 50 U, stabilizer and P / BTG.
It was set to 10U.

[Procedure 3]

[Document name to be amended] Statement

[Correction target item name] 0046

[Correction method] Change

[Correction content]

[0046]

EXAMPLES The present invention will be described in detail below based on examples. (Example 1) Nonfat concentrated milk (containing 10.0% of protein) 3
0.5% by weight, fresh cream 31.0% by weight, granulated sugar 13.5% by weight, sweetened egg yolk 3.5% by weight and water 21.5
0.5 U of this enzyme was added to 100 g of an ice cream mix consisting of 1% by weight and mixed well, and then allowed to stand at 5 ° C. overnight. Next, the ice cream mix after the reaction was homogenized using a homogenizer under a pressure of 150 kg / cm ² , heat sterilization was performed at 85 ° C. for 30 seconds, and after rapid cooling, aging was performed at 5 ° C. overnight. After aging, freezing was performed to set the overrun to 30%. The frozen solution was filled in a 100 ml cup, snap frozen and then stored at -25 ° C for 3 days. With respect to the ice cream produced according to the above procedure, the sensory evaluation, the shape retention, and the inhibition of precipitation of ice-like crystals and lactose crystals were evaluated. The shape retention was evaluated by visually observing the melting and disintegrating properties of the ice cream in a thermostatic chamber at a temperature of 30 ° C. and a humidity of 80%. In order to suppress the precipitation of ice-like crystals and lactose crystals, the ice cream is left to stand under conditions where crystals are likely to precipitate by varying between -5 and -15 ° C at a rate of 1 cycle per day. The period during which crystals first precipitate was measured at.

[Procedure amendment 4]

[Document name to be amended] Statement

[Correction target item name] 0049

[Correction method] Change

[Correction content]

Example 2 Skim milk powder (protein 35.0%)
150 U of this enzyme was added to 100 g of a skim milk powder solution consisting of 17.5 wt% of water and 60.2 wt% of water and mixed well, and then reacted at 55 ° C. for 1 hour. After the reaction, 3.0% by weight of butter, 3.0% by weight of whey, 10.5% by weight of granulated sugar, 2.5 parts of saccharified starch syrup in the skim milk solution
% By weight, 3.0% by weight of coffee extract and 0.3% by weight of glycerin fatty acid ester were added and mixed to obtain an ice cream mix. The ice cream mix after mixing was heat-sterilized at 85 ° C. for 30 seconds, homogenized by a homogenizer under a pressure of 150 kg / cm ² , and rapidly cooled, and then aged at 5 ° C. overnight. After aging, freezing was performed to set the overrun to 50%. This freezing solution is 9 × 4 × 2 (cm)
It was filled in a mold for an ice lolly Daver and rapidly cooled. Then, after releasing the mold, it was stored at −25 ° C. for 3 days. With respect to the lacto ice produced in the above manner, the sensory evaluation, the shape retention, and the inhibition of the precipitation of ice-like needle crystals and lactose crystals were evaluated. The shape retention was evaluated by visually observing the melting property and disintegrating property of lactoice in a thermostatic chamber at a temperature of 30 ° C. and a humidity of 80%. In order to suppress the precipitation of acicular crystals and lactose crystals of ice, the lactoice was left under the condition that the crystals were easily broken by changing the temperature between -5 and -15 ° C at the rate of 1 cycle per day, and the sensory evaluation was performed. The period during which crystals first precipitate was measured.

[Procedure Amendment 5]

[Document name to be amended] Statement

[Correction target item name] 0052

[Correction method] Change

[Correction content]

(Example 3) Non-fat concentrated milk (protein 10.0
%), Soy milk (containing 3.6% protein) 30.0% by weight, butter 3.0% by weight, whey 2.
To 100 g of an ice cream mix consisting of 0% by weight, 13.5% by weight of granulated sugar and 31.0% by weight of water, 10 U of the enzyme of the present invention was added and mixed well, and then reacted at 55 ° C. for 1 hour. Next, with a homogenizer, 150 kg /
The ice cream mix after the reaction was homogenized under a pressure of cm ² , heat-sterilized at 85 ° C. for 30 seconds, rapidly cooled, and then aged at 5 ° C. overnight. After aging, freezing was performed to set the overrun to 50%.
The frozen solution was filled in a 100 ml cup, rapidly cooled, and then stored at -25 ° C for 3 days. The imitation ice cream produced as described above was subjected to sensory evaluation, shape retention, and inhibition of precipitation of ice-like crystals and lactose crystals. The shape retention was evaluated by visually observing the melting and disintegrating properties of the ice cream in a thermostatic chamber at a temperature of 30 ° C. and a humidity of 80%. In order to suppress the precipitation of ice-like crystals and lactose crystals, the ice cream is left to stand under conditions where crystals are likely to precipitate by varying between -5 and -15 ° C at a rate of 1 cycle per day. The period during which crystals first precipitate was measured at.

[Procedure correction 6]

[Document name to be amended] Statement

[Correction target item name] 0055

[Correction method] Change

[Correction content]

(Example 4) Gelatin 1.5% and water 5
To 56.0 g of a 4.5 wt% gelatin solution, 50 U of this enzyme was added and mixed well, and then reacted at 55 ° C for 1 hour. 17. Non-fat dry milk in the non-fat dry milk solution after the reaction.
5% by weight, butter 8.0% by weight, whey 3.0% by weight,
Granulated sugar 10.5% by weight, enzymatically saccharified starch syrup 2.5% by weight
And 3.0% by weight of concentrated strawberry juice were added and mixed to form an ice cream mix. The ice cream mix after mixing was heat-sterilized at 85 ° C. for 30 seconds, homogenized by a homogenizer under a pressure of 150 kg / cm ² , and rapidly cooled, and then aged at 5 ° C. overnight. After aging, perform freezing and overrun 5
It was set to 0%. 9 x 4 x 2 of this frozen solution
A (cm) ice candy Daver mold was filled and rapidly cooled. Then, after releasing, 3 at -25 ℃
Stored for days. With respect to the ice milk produced according to the above procedure, the sensory evaluation, the shape retention, and the inhibition of the precipitation of ice-like crystals and lactose crystals were evaluated. The shape retention was evaluated by visually observing the melting and disintegrating properties of ice milk in a thermostatic chamber at a temperature of 30 ° C. and a humidity of 80%. In order to suppress the precipitation of needle crystals and lactose crystals of ice, the ice-milk is allowed to stand under conditions where crystals are likely to precipitate by varying between -5 and -15 ° C at a rate of one cycle per day. The period during which crystals first precipitate was measured at.

Claims (3)

[Claims] 1. A method for improving the quality of ice creams, which comprises reacting a liquid to be acted with transglutaminase in the production of ice creams. 2. The method for improving the quality of ice creams according to claim 1, wherein transglutaminase is allowed to act on the acting liquid at a ratio of 0.1 U or more and 50 U or less with respect to 1 g of the protein of the acting liquid. . 3. The method for improving the quality of ice creams according to claim 1, wherein the acted liquid is an ice cream mix.