JPH0797967B2 - Soft cream - Google Patents

Description

Detailed Description of the Invention [Object of the Invention]

[Industrial field of application] The present invention does not require improvement of soft serve ice cream, especially a large size soft serve ice freezer, and is preferably filled into a small quantity extruding container with a discharge port and stored in a freezer. The present invention relates to a soft ice cream which can be extruded from the subdivided container into a edible container (for example, a corn or a cup) by hand or by using a simple compression device. [Prior Art] (1) Background Soft ice cream has long been popular as a dessert food that gives a soft taste and an appropriate cooling sensation. Conventional soft serve ice creams have been produced by using a special freezer installed at a terminal store and cooling to −5 to 8 ° C. while aerated soft serve ice cream mix is aerated. Therefore, provision of a special freezer is necessary for its provision. However, since there is of course only one type of soft ice cream mix that can be prepared in each freezer, preparing a large number of freezers according to the tastes of consumers will increase the amount of equipment investment and therefore the type of soft ice cream that can be provided naturally. Limited results. Therefore, more recently, a method has been proposed in which a bulk container containing frozen soft serve ice cream prepared in a factory is delivered to each end store, and the store side uses a large-sized extruder with a refrigerator to distribute it into a edible container. However, in this case as well, problems such as restrictions on the number of soft serve varieties that can be provided and difficulties in hygiene management remain. In addition, temperature control when storing bulk containers containing soft ice cream is also a problem for end stores. (2) Problems of the prior art Therefore, a composition such as soft ice cream that maintains a consistency that can be extruded even at a temperature of about -12 ° C to -20 ° C, which is about the same level as a freezer at home, is being studied. And 63
Technologies such as −29981 have been proposed. The former attaches importance to the water activity of the composition and adjusts the water content to 15 ~.
Instead of reducing the amount to 45%, the main point is to give low temperature fluidity by increasing the amount of sugar to the same amount to twice the amount of water and the amount of fats and oils to 25 to 30%. Since it is too soft, it does not have a cold sensation as a soft cream, and moreover, it has a large oil and fat content (intermediate amount between coffee cream and topping cream), so that a sensation of oiliness becomes remarkable. In addition, the amount of sugar in the composition tends to increase, and it is easy to give a product with a poor sweetness balance. The latter gives a frozen dessert food that can be filled into an extruding container and extruded into an eating container, but lacks a cold feeling due to overrun (air content) of 75 to 150%. [Problems to be Solved by the Invention] In view of the above circumstances, the problems to be solved by the present invention are as follows.
For example, an aerated soft ice cream molded product filled in a small-sized extruding container with a discharge port and stored in an ordinary freezer is eaten from the small-sized container by hand or by using a simple compression device. It is an object of the present invention to provide a soft serve cream which can be extruded into a container (for example, a corn or a cup) and is excellent in sweetness balance, overrun and cold feeling.

[Constitution of the invention]

[Means for Solving the Problems] (1) Outline In accordance with the above object, the present invention provides 50 to 50% of the essential components.
75% by weight water, 15-35% by weight sugar, 0.3-1.3% by weight
Of ethanol, 3 to 7% by weight of protein and 25% or less of oil and fat are cooled to an ice crystal formation temperature or lower, and the molded product is -8 ° C to The gist is a soft cream characterized by having a consistency capable of being extruded from an outlet within a temperature range of 20 ° C. Hereinafter, various elements constituting the invention will be described by dividing them into items. (2) Sugar Content The soft serve of the present invention contains 15 to 35% by weight (hereinafter, “%” means% by weight) of sugar as an essential component. Examples of the sugar include monosaccharides such as glucose and fructose, disaccharides such as sucrose, maltose and lactose, monosaccharides such as starch syrup and isomerized sugar, and mixtures of disaccharides and oligosaccharides. If the sugar content is less than 15%, the consistency of the frozen product will increase, making extrusion difficult, while if it exceeds 35%, the sweetness will be too strong. And the total amount of monosaccharides and disaccharides is 25% of the water content.
Below, moderate softness cannot be obtained when frozen. In the present invention, polyhydric alcohols such as sorbitol, mannitol, maltitol, dulcitol, glycerol and propylene glycol are not essential components,
If 1 to 4% is present in the composition, the frozen product exhibits appropriate softness even if the total amount of monosaccharides and disaccharides is 15% or more and less than 25% with respect to the water content, so it is preferable to add it. Desirably, if added in excess of 4%, the flavor will be reduced. (3) Ethanol Ethanol is a minor component present in the soft cream composition according to the present invention in a proportion of only 0.3 to 1.3%,
It is a unique component that plays an important role in reducing the consistency at the ice crystal formation point. If the amount of ethanol is less than 0.3%, a sufficient effect of reducing the consistency cannot be expected, while if it exceeds 1.3%, the alcohol odor becomes strong and the taste of the product becomes uncomfortable. When alcohol such as liqueur, brandy and rum is used as alcohol, a unique taste effect can be obtained. However, when these alcoholic beverages are used as substitutes for ethanol, it is necessary to take into consideration the influence of sugar and extract components coming from the alcoholic beverages. (4) Protein Protein, particularly water-soluble protein, acts as an emulsion stabilizer, and bubbles in an o / w type emulsion composition in which the outer peripheral portion of oil and fat particles described later is wrapped with micelles mainly composed of a thin film of protein. In addition to imparting a property, it acts to stabilize the generated bubbles. Examples of the suitable water-soluble protein include milk whey, buttermilk, milk protein such as casein or sodium caseinate, soybean protein isolated, plant protein such as isolated peanut protein, egg white, egg yolk, etc. It is not limited to only those. When the amount of protein is less than 3%, the foaming property and foam stability are poor,
On the other hand, if it exceeds 7%, the overrun becomes more than 100%, and the shape retention property or texture decreases. (5) Fats and oils As the fats and oils, for example, vegetable fats and oils such as soybean oil, rapeseed oil, palm oil, palm kernel oil, and palm oil or fractionated oils thereof,
Hardened oils, transesterified oils or isomerized oils or animal fats and oils such as milk fat, hydrogenated fish oil or egg yolk oil are used singly or in combination, but generally have a flat SFI curve. Fats and oils having a melting point of 20 to 30 ° C are preferred. An appropriate amount of oil gives the frozen soft cream a smooth texture like ice cream, but if the amount of oil exceeds 25%, the oily texture and oily odor will increase, giving a texture like whipped cream. Become. Incidentally, among the above-mentioned fats and oils, milk fat gives a very good flavor, but the conventional soft ice cream freezer is apt to cause the phenomenon of churning, so that the addition amount has been naturally limited.
However, since the soft cream of the present invention hardly causes churning, it is possible to add a sufficient amount necessary for improving the taste. (6) Other auxiliary ingredients The soft serve of the present invention can contain various auxiliary ingredients in addition to the above essential ingredients. Typical auxiliary components include those described below. Polymeric Carbohydrates For example, polymeric carbohydrates such as microcrystalline cellulose, fine vegetable fibers, starches, etc. render the frozen cream melt-resistant and improve its texture. Emulsifiers Emulsifiers include edible nonionic surfactants such as fatty acid monoglyceride (monoglyceride), propylene glycol fatty acid ester, sorbitan fatty acid ester, polyglycerol fatty acid ester, sucrose fatty acid ester, etc. It is preferable to select the type. Stabilizers Examples of stabilizers include gums such as locust bean gum, tragacanth gum, tamarind gum, and guar gum, gelling agents such as carrageenan, agar, gelatin, pectin, and blocking agents such as microcrystalline cellulose (previously described). ) Is used. Flavors, colorings, flavors, flavors, etc. Various fruit flavors such as vanilla, strawberry, orange; various edible pigments; chocolate trout, coffee extract, fruit sauce, rum, etc. flavoring; citric acid, A sour agent such as tartaric acid; a flavoring agent such as fruit juice, fruit flakes, and nut chops is added as necessary. Incidentally, although tangible substances such as dried fruit strips and nut chops could not be mixed in the soft cream using the conventional freezer, they can be freely added in the soft cream of the present invention. (7) Production and container The soft serve cream according to the present invention is pre-emulsified and homogenized, then sterilized and cooled, and cooled to -5 ° C to -10 ° C while foaming to an overrun of about 30 to 100%. It is manufactured by The flavoring agent is mixed after pre-emulsification or added to the foaming composition that has been frozen. In addition, it is preferable that the frozen state is filled in a compressible and deformable small container with a discharge port, taken out from the freezer at the time of use, and squeezed into the eating container. The shape, structure, etc. of the subdivision container used here are not limited, but preferred examples include polypropylene, polystyrene, polyvinyl chloride, ethylene / vinyl acetate copolymers, high-polymerization products such as those shown in the attached FIG. The opening face 2a of the main body 2 in which a large number of stepped steps 3, 3, ... Are formed on the slope of a frustoconical conical body made of hard thin synthetic resin such as density polyethylene is provided with a cover plate 4 with a discharge port 5 and The container 1 closed by the auxiliary cover plate 6 with the knob 7 is used. The main extrusion container 1 is provided between a horizontal stand (not shown) with a cream passage with its discharge port 5 facing downward and an operating jaw (pusher) (not shown) movable in a direction perpendicular to the horizontal stand. When pressed, the contents soft serve F is extruded through the discharge port 5 as the main body 2 is flattened, and is filled in the eating container (for example, a cone) placed below. At this time, by appropriately changing the shape and size of the discharge port, the pressing speed, and the like, it is possible to obtain various shapes of arranging states. According to the above method, various types of soft ice cream varieties that have been mass-produced in advance are stored in a freezer, and the subdivided pressing container is optionally transferred to a cone or the like using a simple pressing machine according to the customer's request. The ability to dispense results in a revolutionary increase in productivity for serving soft serve. The soft serve ice cream of the present invention is preferably filled in a container with a discharge port, which is divided into small doses as much as possible, and then served, but if desired, it is prevented from being filled in a bulk pressure container. However, even in this case, the composition has a large tolerance to temperature consistency (latitude), which brings about an advantage that it is not necessary to pay much attention to the control of the temperature in the pressing cylinder. [Operation] According to the present invention, the amount of water, sugar and protein and fats and oils constituting the soft serve composition is regulated within an appropriate quantitative range, and a small amount of ethanol is added as a particularly essential component. Has a consistency that can be pressed at a freezing temperature of -8 ° C to -20 ° C, and is comparable to conventional soft cream in taste balance, texture, texture, etc. Rather, it has a flavor superior to that of conventional soft ice creams-a good soft ice cream is obtained. This pressable property brings a revolutionary benefit to the provider in that it eliminates the use of a freezer, which was necessary for conventional soft serve ice creams, and makes it possible to provide a wide variety of products. [Examples] Hereinafter, embodiments of the invention will be described with reference to examples and comparative examples. However, the exemplification is merely for the purpose of explanation, and does not mean a limitation or limitation of the inventive idea. Examples 1 and 2 and Comparative Examples 1 and 2 Weigh out various materials in accordance with the formulations shown in Table 1 (upper row) below,
Using a homomixer (trade name of high-speed mixer manufactured by Tokushu Kika Kogyo Co., Ltd.), after preliminarily emulsifying at 70 ° C. for 5 minutes, a homogenizer manufactured by Manton Gorin Co. (USA) is used.
The homogenization was performed in two stages under the homogenization conditions described in 1 (middle stage), and the homogenate was used with an indirect heating sterilizer manufactured by Stokes Co.
Sterilize at ℃ for 30 seconds, cool to 4 ℃ and leave for 6 hours, then blow it with an ice cream freezer at -9 ℃
It was continuously made into soft ice cream. The resulting soft serve ice cream was filled in a subdivided pressing container shown in Fig. 1 and immediately stored in a stocker at -20 ° C. The results of measuring and evaluating the overrun and pressability of the obtained soft ice cream in a subdivided pressing container are shown in Table 1 below.
(Lower row) As described. As shown in the table above, the ratio of monosaccharide and disaccharide to the water content is
The product of Comparative Example 1, which is less than 25%, does not have good squeezeability even if it contains a predetermined amount of ethanol. However, it can be seen that if a small amount of glycerin is included, the squeezing property is maintained even if the ratio to the water content is reduced to 15%. Furthermore, since the product of Comparative Example 3 containing no ethanol does not have the squeezing property even if the ratio of monosaccharide and disaccharide to the water content is increased to 30% or more, ethanol is effective in imparting the squeezing property to the product. Is recognized.

【The invention's effect】

As described above and as demonstrated, the present invention is, for example, a wide variety of aerated soft ice cream moldings filled in a dispensing subdivided pressing container with a discharge port and stored in a freezer, Soft ice cream providers and consumers that can be extruded from inside into a edible container (for example, a corn or a cup) by hand or by using a simple compression device, and can provide a soft ice cream excellent in sweetness balance and cold feeling. Can contribute to the profits of

[Brief description of drawings]

FIG. 1 is a cutaway side view showing an example of a subdivision pressing container used for carrying out the present invention. The meanings of the symbols in the figure are as follows:-1: Whole of the subdivided pressing container; -Main body of 2: 1; -Opening surface of 2a: 2: -Steps of 3: 2 step; -4 : 1 outlet cover with 5; ・ 5: 4 outlet; ・ 6: 1 auxiliary cover; ・ 7: 6 picking ……………………………………………… ………………………… F: Contained frozen soft serve ice cream.

Claims (4)

[Claims] 1. A water content of 50 to 75% by weight as an essential component, 15
~ 35% by weight sugar, 0.3 ~ 1.3% by weight ethanol, 3 ~
An air-containing molded article obtained by cooling an emulsion composition containing 7% by weight of protein and 25% or less of fats and oils to below an ice crystal forming temperature, the molded article having a temperature range of -8 ° C to -20 ° C. A soft serve ice cream having a consistency capable of being extruded from the outlet inside, wherein the sugar content contains monosaccharides and disaccharides, and the total amount thereof is 25% by weight or more based on the amount of water. 2. 50 to 75% by weight of water as an essential component, 15
~ 35% by weight sugar, 0.3 ~ 1.3% by weight ethanol, 3 ~
An air-containing molded article obtained by cooling an emulsion composition containing 7% by weight of protein and 25% or less of fats and oils to below an ice crystal forming temperature, the molded article having a temperature range of -8 ° C to -20 ° C. In addition, the emulsion composition contains a polyhydric alcohol in an amount of 1 to 4% by weight, and the total amount of monosaccharides and disaccharides as sugars is relative to the water content. 15% by weight
The above is the soft serve ice cream. 3. The air content (overrun) of the air-molded product is
It is 30-100%, The soft serve of Claim 1 or 2 characterized by the above-mentioned. 4. An aerated molded product is filled in a container capable of being compressed and deformed having a discharge port.
Alternatively, the soft serve according to item 2.