JPH07506974A - Fat-free whipped frozen dessert products - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention] Fat-Free Whipped Frozen Dessert Product This invention is a non-fat whipped frozen dessert product. regarding dessert products. These types of products are generally low in ice cream. Known as a calorie substitute. Ichiki's invention improves melting characteristics. Concerning improved non-fat whipped frozen dessert products.

Conventional ice cream and related products contain a significant amount (generally 8-14% by weight) contains fat. Additionally, these contain protein (3-8%) and sugar (12-8%). 20%). "Fat" herein refers to triglycerides. Please be understood to mean Cerid. Minor components that are usually present include stabilizers, emulsifiers, flavors and colorants. Traditional ice cream products like this is high in calories, mainly due to the presence of fat and sugar.

Fat plays an important role in ice cream. fat grains or fat The spheres (partially covered by emulsifier and proteins) of ice cream It is well known to those skilled in the art that it plays a most important role in stability and organization.

This structure consists of a matrix of solids and partially frozen liquids and emulsions. It can be regarded as containing air bubbles fixed in the liquid. Good The agglomeration or destabilization of some of these fat granules to provide structure and stability. is preferred. Such agglomerates are formed during ice cream processing. fat Destabilization of fat grains is a very sensitive process, and depends on e.g. process conditions and usage. It depends on the amount and type of fat/protein and emulsifier used. Too much agglomeration (fat (resulting in a stiff texture) or not clumping at all (insufficient tissue). There is a considerable possibility that this will result in the child receiving ice cream. By agglomeration Not only does the structure of the ice cream depend on the structure of the ice cream, but also the melting properties are strongly affected by the agglomeration. It is right. It is preferable that the ice cream does not melt too quickly. However, it is still desirable for the ice cream to melt when it is placed at an elevated temperature. stomach.

Otherwise, the product would be a completely different product called mousse. death Therefore, ice cream undergoes a gradual In other words, it is desirable to exhibit controlled melting properties. Ice cream and related products Publication is)+ing Co., 4th edition, page 364 (1986)) Can be suitably determined by standard melting tests.

As mentioned above, some of the factors that influence the aggregation of fat granules include fat and emulsification. There is a drug interaction. Although there are a number of suitable edible emulsifiers, fatty acid monoglycerides (abbreviated as monoglyceride) is commonly used. However, there are some and promote fat aggregation or destabilization, affecting the melting properties of ice cream. A special class of monoglyceride emulsifiers exists. Such special emulsifiers and is a monoglyceride of unsaturated fatty acids, abbreviated as unsaturated monoglyceride.

The degree of saturation of fatty acids and their derivatives (such as mono- and di-glyceride esters) is It is usually quantified by the iodine value (IV). More than 3 fatty acids or derivatives thereof It is customary to consider it to be at least partially unsaturated if it has an IV.

"Partially" as used herein refers to saturated fatty acids or their derivatives (mono- or poly- ) is understood to be a mixture of unsaturated fatty acids or derivatives thereof.

Effects of unsaturated fatty acid monoglycerides on fat emulsification in ice cream on fat aggregation and meltability and their associated secondary effects on sensory properties. There are many references. For example, J, 1. Kloser and P.G. Keeney. Japanese “The ice cream journal” May 1959 issue (2 6-121), K. 5istrup's Japanese Susswaren, ↓4,695 No. 4,127,679 (1970), H. Amano et al. 978), Y, Cho's Japanese Korean J, Food Sci.

Technol, 20(2), 236-241 (1988), H, D, Gof f and Jordan's Japanese J, of Dairy Sci, 12.18-2 9 (1989), N. M. Barford Japanese FBt S(i, Techno l.

93(1), 24-29 (1991). All these documents It concerns ice cream containing a significant amount of fat.

Since the early 1980s, low-calorie products, including ice cream and related products, have been Demand for sweet confectionery products and desserts is increasing. One way to achieve this A common method is to reduce the amount of fat and/or carbohydrates present, and simultaneously or is instead a material with properties similar to fats or carbohydrates but with a lower calorie content. The solution is to replace these compounds with materials. Fat is twice as much as carbohydrate per duram In order to lower the calories, it is necessary to reduce the fat content. is the most effective method. The fat content in ice cream is up to about 3-5%. can be lowered and still have a stabilizing effect on aerated mixes. This allows the melting properties to be maintained at a reasonable level. However, ice cream Reducing the amount of fat in the mucus any further presents considerable difficulties. It is fat mentioned above This is because it plays an important role in terms of structure and meltability. like this The big challenge is eliminating virtually all the fat from the ice cream (this is the only calorie content). (which is the objective of producing ice cream-like products with low wake up Such products are better described as fat-free hoi-nobu-do-fro. It can be described as a dessert product.

This means that fat-free whipped products exhibit controlled melting properties when placed at elevated temperatures. This means that trying to produce frozen desserts can be quite challenging. ing.

One way to solve this problem is to use fat-mimicking materials that have zero calories. It is. Such a solution was published as International Publication WO91/11109 As disclosed in the Whelan et al. patent application. This literature includes at least four Polyol fatty acid polyester with fatty acid ester groups is used in conventional ice cream. Can be a substitute for fats (i.e. triglycerides) and has good organoleptic properties It is stated that the characteristics are maintained. However, the use of such materials requires The non-negligible disadvantage of imparting an undesirable laxative effect or waxy texture It's convenient.

U.S. Pat. No. 4,400,405 to Morley et al. A whipped frozen dessert product for soft serve is disclosed. This is such as xistrose, fructose, sorbitol and high sorbitol syrup. , certain sugars and related substances known to have a softening effect on ice cream. This is accomplished by using conjugated compounds. Emulsifiers used in the products of this document Agents are mono- and di-glycerides. The only item stated in the specification Diglycerides have saturated fatty acid chains. The products described in this document are Does not exhibit controlled melting properties.

Therefore, it exhibits controlled melting properties and at the same time good texture and texture. There is a need for a fat-free whipped frozen dessert product that combines creaminess. It is.

This time, 20% by weight or more (based on the entire emulsifier) of fatty acid monoglyceride and 10% by weight % or more (based on the entire emulsifier) of fatty acid diglyceride, Emulsifiers with an iodine value of 3 or higher in non-fat whipped frozen dessert products By blending with It has melting characteristics that are closer to those of full-fat ice cream than the rapid melting characteristics of ice cream. We have discovered that it is possible to obtain a fat-free whipped frozen dessert product.

The product of the present invention further exhibits favorable texture and creaminess. vinegar.

The whipped frozen dessert product of the present invention has the composition outlined below.

a) Non-fat milk solids (mj, lk 5 solids not fat; M S N (abbreviated as F), whey solid content or a mixture thereof b) Carbohydrates, sugar alcohols or mixtures thereof C) Stabilizers d) 01-3% by weight of emulsifier e) water Products according to the above formulation, when conventionally processed, contain emulsifiers as specified above. It exhibits controlled melting properties when used in This “controlled meltability” means that the product It doesn't melt too quickly when exposed to elevated temperatures; This means that the product does not dissolve too slowly. Meltability is carried out Can be suitably illustrated in an example graph.

Preferably, the emulsifier has an iodine value of 6 or more. Iodine with an emulsifier of 10 or more It is more preferable if it has a prime value.

The term "emulsifier" is used to encompass mixtures of different emulsifying compounds. It will be done. For the above purpose, the emulsifier is a fatty acid monoglyceride containing at least 40% by weight. It generally contains an ester and 20% by weight or more of fatty acid diglyceride ester. preferred. As fatty acids in such monoglyceride and diglyceride emulsifiers A chain length of C43 to C111 is suitable. The amount of emulsifier is 0.1-3 weight % is preferred, and 0.5 to 1.2% by weight is more preferred. The above items and In addition to diglycerides, ester-bonded fatty acids (such as lecithin and egg yolk) may be (partially) unsaturated) as well as non-ester bonds. An emulsifier having a synthetic fatty acid may also be present. Depending on the purpose, the final product Monoglycerides present in the product in an amount of 0.3% or more by weight based on the total weight is sometimes preferable.

The preferred amount of MSNF and other proteins is 5-20% by weight, more preferably 8% by weight. ~17% by weight, most preferably 10-14% by weight.

Stabilizers commonly include locust bean gum, guar gum, tara gum, and xanthan gum. polysaccharides such as gum and other gums, and cellulose ethers such as CMC. gelatin, agar, pectin, alginate, carrageenan, or mixtures thereof. This includes (but is not limited to) compounds.

For the products disclosed herein, the use of 0.1 to 5% by weight of stabilizers is Preferably, 0.2 to 1% by weight of stabilizer is more preferably used.

The product of the present invention contains proteins other than those contained in non-fat milk solids and whey solids. It may also contain protein. Other proteins such as those derived from the above raw materials It may be used to completely or partially replace a protein that other tampers Whey protein (which can be (partially) hydrolyzed or may be physically modified) as well as vegetable proteins such as soy protein. . At least a portion of lactose contained in MSNF or whey used in the above formulation It may be desirable to hydrolyze them into monosaccharides. This improves the sweetness or in producing products suitable for people with lactose intolerance.

The preferred amount of carbohydrate or sugar alcohol used is 5-30% by weight, more preferably A suitable amount is 5-24% by weight. At least 80% by weight of the carbohydrates used are sweet Preferably, it is a flavored carbohydrate. In this specification, "carbohydrate" refers to various Not only monosaccharides, trisaccharides, trisaccharides and oligosaccharides, but also inulin and polydextrose. Also includes polysaccharides such as sugar, polyfructose, (malto)dextrin, and starch. I want people to understand that I am tasting it. In this specification, sweet carbohydrates are defined as sweet carbohydrates. means monosaccharides, trisaccharides and trisaccharides which are well known to have the ability to impart I want to be understood as doing so. The carbohydrates used are sorbitol, xylitol, May be partially or completely substituted with sugar alcohols such as nitol and lactitol. stomach.

To further reduce the calories of the product, some of the carbohydrates are known to be low calorie. Substitution with artificial sweeteners may be desirable, and these compounds may further modify the taste. You can also add it to make it better.

Trace ingredients such as flavors and colorants only need to be present in appropriate amounts; Other ingredients known to be present in ice cream (e.g., fruit juices or pips) Fruit products such as yule and fruit pieces, nuts, cereals, chocolate and cocoa powder -, etc.) may be incorporated into the product of the present invention.

Water is suitable for preparing emulsions before turning them into frozen dessert products liquid, but other water-containing liquids, such as whey, Skim milk, fermented milk such as yogurt, etc. can also be used. It takes Emulsions and fat-free whipped frozen desserts can be made using conventional processing methods. Obtainable.

For purposes of the present invention, definitions are listed below. When it comes to products, what does "fat" mean? In the specifications, it is understood as triglyceride. The term "fat-free" refers to whipped There is no intentionally added fat in the Dzun dessert, nor are the ingredients used in it. This means that it is virtually fat-free. Still, some of the ingredients used may Some amount of fat may still be present, e.g. non-fat milk solids may contain traces of fat. There may be some residual fat left. Monoglycerides and diglycerides used Small amounts of triglycerides may also be present in the emulsifier mixture.

Triglycerides present in the fat-free whipped frozen dessert product of the present invention The amount of is generally less than 1%, preferably less than 0.5%. product is preferable contains substantially lipophilic fat substitutes such as polyol fatty acid polyesters. do not have.

The present invention will be illustrated by the following examples, which are not intended to limit the invention. stomach.

A fat-free whipped frozen dessert was produced according to the following recipe (% by weight) .

1 Skim milk powder 12% -Sugar 22% -Stabilizer blend 0.35% = One or more emulsifiers 0.6-1% - Vanilla/Cream flavor 0 ．． 3-0.3% - Coloring agent 0.0325% -Water adjusted to 100% The emulsifiers used are listed in Table 1.

The stabilizer blend consists of the following ingredients:

0.2% Locust Bean Gum 9157” 0.1% CMC9200゜ 0.05% carrageenan Quest International B, V, Naarden, Netherlands Products commercially available from The above mixture was processed as follows.

- Disperse/dissolve ingredients in cold water Heat one mix to about 70℃ - Homogenized at about 200 bar -Pasteurization (30 seconds at 80℃) Cool to about 5℃ - Store overnight at approximately 5℃ Air is mixed in to about 100% overrun and frozen in a continuous freezer.

Table 1 shows non-fat hoiso prepared using various emulsifiers (Examples 1 to 11). The melting results of the pudding frozen dessert are shown. Meltability is determined by Arbuckle's " Ice Cream” (The Avi Publishing Co., No. 4th edition.

364 (1986)) using a test method equivalent to that described. However, the measurement What was determined was not the volume loss, but the weight loss of the 250ml sample when submitted to the test. Met. The measurement was carried out at approximately 20°C after pre-temperature-conditioning the sample at -20°C. table 1, MG represents various Admul emulsifiers, and HYM represents each type of emulsifier. It represents the species Hy　　　　　　　　　emulsifier, and Admul and Hymo No. both are commercially available emulsifiers. All emulsifiers used in the examples were monoglycerides. The main components are di- and diglycerides. Five of the Examples (Example 1 , Example 7, Example 8, Example 9 and Example 10), their melting properties is shown in Figure 1.

The melting properties of the fat-free whipped frozen dessert products shown in Figure 1 are shown in Figure 2. The melting properties of two conventional fat-containing ice cream products can be compared.

The ice cream tested was Viennetta, which has a fat content of approximately 9%. and standard vanilla ice cream (Q-Standard in Figure 2) with a fat content of about 10%.

In Table 1, the indications regarding melting properties (i.e., rapid, moderately slow, slowly , slow) is a relative (i.e., relative to each other) description. The actual melting property is This can be determined from the graph in Figure 1.

International investigation report DM/C mouth ◇t/I’llf 7ζContinuation of front page (81) Designated countries EP (AT, BE, CH, DE.

DK, ES, FR, GB, GR, IE, IT, LU, MC, NL, PT, SE) , 0A (BF, BJ, CF, CG, CI, CM, GA, GN, ML, MR, NE , S.N.

TD, TG), AT, AU, BB, BG, BR, CA.

CH, CZ, DE, DK, ES, FI, GB, HU, JP, KP, KR, KZ, LK, LU, MG, MN, MW, NL, No, NZ, PL, PT, RO, RU, SD.

SE, SK, UA, US, VN (72) Inventor: Pan Peak, Marinus Jacobus Jose Netherlands, 3607 Aidy Maassen, Duivenkamp 92 (72) Inventor: Phan Cong Ying, John Soongo Netherlands, 3334 ・El Zubindrect, Kinkerenbarb 20

Claims (18)

[Claims] 1. Ingredients below a) Milk solids not fat; abbreviated as MSNF ), whey solids or a mixture thereof b) Carbohydrates, sugar alcohols or mixtures thereof c) Stabilizers d) 0.1-3% by weight of emulsifier e) water a non-fat whipped frozen dessert product comprising: 0% by weight or more of fatty acid monoglyceride and 10% by weight or more of fatty acid diglyceride. and the emulsifier has an iodine value of 3 or more. A product characterized by: 2. The product according to claim 1, wherein the emulsifier has an iodine value of 6 or more. A product characterized by certain things. 3. The product according to claim 2, wherein the emulsifier has an iodine value of 10 or more. A product characterized by: 4. The product according to any one of claims 1 to 3, wherein the emulsifier is 40% It is characterized by containing fatty acid monoglyceride ester in an amount of % by weight or more. products. 5. The product according to any one of claims 1 to 4, wherein the emulsifier contains 20 It is characterized by containing fatty acid diglyceride ester in an amount of % or more by weight. products to do. 6. The product according to any one of claims 1 to 5, wherein the product has a content of 0.5 A product characterized in that it comprises ~1.2% by weight of emulsifier. 7. The product according to any one of claims 1 to 6, wherein the product has 5 to 3 characterized by comprising 0% by weight of carbohydrates, sugar alcohols or mixtures thereof products. 8. The product according to any one of claims 1 to 7, wherein the carbohydrate content is low. A product characterized in that at least 80% by weight is sweet carbohydrates. 9. The product according to any one of claims 1 to 8, wherein the product has a 0.1 A product characterized in that it comprises ~5% by weight of stabilizers. 10. A product according to any one of claims 1 to 9, wherein the stabilizer comprises: Locust bean gum, guar gum, tara gum, xanthan gum, carrageenan , gelatin, agar, pectin, alginate, cellulose ethers such as CMC or a mixture thereof. Goods. 11. The product according to any one of claims 1 to 10, wherein the product is a host. A product characterized by containing A protein. 12. The product according to any one of claims 1 to 10, A product characterized by containing physical protein. 13. The product according to any one of claims 1 to 12, comprising MSNF or At least a portion of the lactose present in the whey solids has been hydrolyzed. A product featuring: 14. The product according to any one of claims 1 to 13, A product characterized in that it contains a liver and a coloring agent. 15. The product according to any one of claims 1 to 14, wherein the product has a low A product characterized in that it contains a caloric artificial sweetener. 16. The product according to any one of claims 1 to 15, wherein the sugar alcohol A product characterized in that the alcohol is sorbitol or lactitol. 17. The product according to any one of claims 1 to 16, A product characterized in that it is substantially free of oily fat substitutes. 18. The product according to any one of claims 1 to 17, wherein the product comprises 1 Contains less than 0.5% by weight triglycerides, preferably less than 0.5% by weight. A product featuring: