JPH08107759A - Ice creams and preparation thereof - Google Patents
Ice creams and preparation thereofInfo
- Publication number
- JPH08107759A JPH08107759A JP6271707A JP27170794A JPH08107759A JP H08107759 A JPH08107759 A JP H08107759A JP 6271707 A JP6271707 A JP 6271707A JP 27170794 A JP27170794 A JP 27170794A JP H08107759 A JPH08107759 A JP H08107759A
- Authority
- JP
- Japan
- Prior art keywords
- protein
- aqueous solution
- ice creams
- concentration
- present
- 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.)
- Granted
Links
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title description 2
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 28
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 28
- 239000007864 aqueous solution Substances 0.000 claims abstract description 25
- 239000003381 stabilizer Substances 0.000 claims abstract description 21
- 238000010438 heat treatment Methods 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 7
- 238000003505 heat denaturation Methods 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 3
- 108010046377 Whey Proteins Proteins 0.000 claims description 32
- 102000007544 Whey Proteins Human genes 0.000 claims description 32
- 235000021119 whey protein Nutrition 0.000 claims description 31
- 235000018102 proteins Nutrition 0.000 claims description 24
- 238000004519 manufacturing process Methods 0.000 claims description 18
- 235000011850 desserts Nutrition 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 229920002134 Carboxymethyl cellulose Polymers 0.000 abstract description 11
- 235000010948 carboxy methyl cellulose Nutrition 0.000 abstract description 11
- 108010010803 Gelatin Proteins 0.000 abstract description 9
- 239000008273 gelatin Substances 0.000 abstract description 9
- 229920000159 gelatin Polymers 0.000 abstract description 9
- 235000019322 gelatine Nutrition 0.000 abstract description 9
- 235000011852 gelatine desserts Nutrition 0.000 abstract description 9
- 229920002907 Guar gum Polymers 0.000 abstract description 6
- 229920000161 Locust bean gum Polymers 0.000 abstract description 6
- 239000000665 guar gum Substances 0.000 abstract description 6
- 235000010417 guar gum Nutrition 0.000 abstract description 6
- 229960002154 guar gum Drugs 0.000 abstract description 6
- 235000010420 locust bean gum Nutrition 0.000 abstract description 6
- 239000000711 locust bean gum Substances 0.000 abstract description 6
- 235000010413 sodium alginate Nutrition 0.000 abstract description 6
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 abstract description 5
- 239000000661 sodium alginate Substances 0.000 abstract description 5
- 229940005550 sodium alginate Drugs 0.000 abstract description 5
- 238000002844 melting Methods 0.000 abstract description 4
- 230000008018 melting Effects 0.000 abstract description 4
- 229920002683 Glycosaminoglycan Polymers 0.000 abstract 1
- 229920006184 cellulose methylcellulose Polymers 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 22
- 238000011156 evaluation Methods 0.000 description 17
- 239000000499 gel Substances 0.000 description 16
- 239000007787 solid Substances 0.000 description 11
- 239000001768 carboxy methyl cellulose Substances 0.000 description 10
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 10
- 239000012460 protein solution Substances 0.000 description 10
- 230000001953 sensory effect Effects 0.000 description 9
- 240000006766 Cornus mas Species 0.000 description 7
- 235000003363 Cornus mas Nutrition 0.000 description 7
- 150000003839 salts Chemical class 0.000 description 7
- 235000013336 milk Nutrition 0.000 description 6
- 210000004080 milk Anatomy 0.000 description 6
- 239000013078 crystal Substances 0.000 description 5
- 238000004925 denaturation Methods 0.000 description 5
- 230000036425 denaturation Effects 0.000 description 5
- 238000007710 freezing Methods 0.000 description 5
- 230000008014 freezing Effects 0.000 description 5
- 150000004676 glycans Chemical class 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 229920001282 polysaccharide Polymers 0.000 description 5
- 239000005017 polysaccharide Substances 0.000 description 5
- 230000008719 thickening Effects 0.000 description 5
- 238000007796 conventional method Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000015203 fruit juice Nutrition 0.000 description 3
- -1 salt ions Chemical class 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 235000013861 fat-free Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000021243 milk fat Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000008371 vanilla flavor Substances 0.000 description 2
- FWEOQOXTVHGIFQ-UHFFFAOYSA-N 8-anilinonaphthalene-1-sulfonic acid Chemical compound C=12C(S(=O)(=O)O)=CC=CC2=CC=CC=1NC1=CC=CC=C1 FWEOQOXTVHGIFQ-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000007850 fluorescent dye Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Confectionery (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、従来のアイスクリーム
類または氷菓類と比較して滑らかな組織を有する、新規
なアイスクリーム類または氷菓類およびその製造方法に
関する。特に加熱処理によって得られるホエー蛋白質水
溶液またはこの水溶液を乾燥して得られる粉末を従来の
安定剤に代えて含有するアイスクリーム類または氷菓類
およびその製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to novel ice creams or frozen desserts having a smooth texture as compared with conventional ice creams or frozen desserts, and a method for producing the same. In particular, the present invention relates to an ice cream or frozen dessert containing a whey protein aqueous solution obtained by heat treatment or a powder obtained by drying this aqueous solution in place of a conventional stabilizer, and a method for producing the same.
【０００２】[0002]
【従来の技術】アイスクリームは、厚生省令によれば含
有する乳固形分および乳脂肪分の含有量により、アイス
クリーム、アイスミルク、ラクトアイスに分類され、こ
れを総称してアイスクリーム類と呼ぶ。これらのアイス
クリーム類には、保存中の保形性や製造中の粘度や氷晶
調整などの目的で安定剤としてアルギン酸ナトリウム、
ＣＭＣ（カルボキシメチルセルロース）等や、グアガム
やローカストビーンガム等の増粘多糖類、あるいはゼラ
チン等が使用されている。2. Description of the Related Art According to the Ordinance of the Ministry of Health and Welfare, ice creams are classified into ice creams, ice milks and lacto ices according to the contents of milk solids and milk fats contained therein, which are collectively referred to as ice creams. These ice creams include sodium alginate as a stabilizer for the purpose of shape retention during storage, viscosity during production and adjustment of ice crystals.
CMC (carboxymethyl cellulose) and the like, thickening polysaccharides such as guar gum and locust bean gum, gelatin and the like are used.
【０００３】また氷菓類としては、果汁と糖液のミック
スを凍結させたシャーベット類やかき氷があるが、これ
らの氷菓類の組織を安定化させるために上記の安定剤が
用いられている。しかし、これらのアルギン酸ナトリウ
ム、ＣＭＣ（カルボキシメチルセルロース）等や、グア
ガムやローカストビーンガム等の増粘多糖類は、配合す
ることによって組織の安定性は達成できるものの、組織
の滑らかさや口解けの良さなどは失われてしまい、もた
つきや清涼感の喪失などの欠点が出現することが指摘さ
れる。特に、アイスクリームミックスやシャーベットミ
ックスを調製した時に、このミックス中で液漿分離を起
こしやすく、製造工程の管理上問題であった。またこの
ような安定剤を配合した製品を食した時に、口内に糊状
感が残ることなどが最大の欠点であった。また最近、天
然原料への消費者嗜好がたかまるにつれて、これらの添
加剤を使用しない方法が望まれていた。一方、ゼラチン
はこれらの添加剤と異なる特性をもっており、特に口解
けが良いなどの利点があるが、オーバーランを高くする
傾向があり、それを添加したアイスクリーム類は貧弱な
組織となりやすく、また製造工程では、組織の安定化作
用を増進させるため長いエージング時間が必要であっ
た。As frozen desserts, there are sherbets and shaved ice obtained by freezing a mixture of fruit juice and sugar solution, and the above stabilizers are used to stabilize the texture of these frozen desserts. However, these sodium alginates, CMC (carboxymethyl cellulose), etc., and thickening polysaccharides such as guar gum and locust bean gum can achieve tissue stability by blending them, but the smoothness of the tissue and good mellowness etc. It is pointed out that defects such as wobbling and loss of coolness appear. In particular, when an ice cream mix or a sherbet mix was prepared, liquid separation was likely to occur in this mix, which was a problem in the control of the manufacturing process. Further, the biggest drawback is that a pasty feeling remains in the mouth when a product containing such a stabilizer is eaten. Recently, as consumer preferences for natural raw materials have increased, methods that do not use these additives have been desired. On the other hand, gelatin has properties different from those of these additives, and has the advantage that it has a particularly good mellowness, but it tends to increase overrun, and ice creams to which it is added tend to have a poor texture, and The manufacturing process required a long aging time to enhance the tissue stabilizing effect.
【０００４】[0004]
【発明が解決しようとする課題】本発明は従来のアイス
クリーム類や氷菓類の製造工程において必須であった上
記のアルギン酸ナトリウム、ＣＭＣ等や、グアガムやロ
ーカストビーンガム等の増粘多糖類、あるいはゼラチン
などの添加を極力抑えることができる製造方法を提供す
ることを課題とする。さらに従来の安定剤を添加したア
イスクリーム類や氷菓類と比較して、口解け感に優れた
滑らかな組織を有する、新規配合のアイスクリーム類ま
たは氷菓類を提供することを課題とする。DISCLOSURE OF THE INVENTION The present invention is the above-mentioned sodium alginate, CMC and the like, which are indispensable in the conventional manufacturing process of ice creams and frozen desserts, thickening polysaccharides such as guar gum and locust bean gum, or It is an object to provide a manufacturing method capable of suppressing the addition of gelatin and the like as much as possible. Further, it is an object of the present invention to provide ice creams or frozen desserts having a novel composition, which has a smooth texture and has an excellent feeling of melting compared to conventional ice creams and frozen desserts.
【０００５】[0005]
【課題を解決するための手段】本発明は蛋白質の熱変性
温度より高い温度で加熱した時、加熱凝固しない濃度に
調製した蛋白質水溶液を、前記蛋白質の熱変性温度で加
熱して得られる水溶液を安定剤として用いることによ
り、従来のアイスクリーム類の製造に用いている安定剤
の欠点を解消するとができることを見いだして、本発明
を完成したものである。従来ホエー蛋白質水溶液を加熱
変性させた後、凍結や塩の添加により、保水性が高く離
水の少ないゲルを生成することが知られている。例えば
特開平３−２８０８３４号公報や特開平３−２７７２４
９号公報にはこのようなゲルを調製する方法が記載され
ている。また加熱変性させたホエー蛋白質水溶液に、食
塩やカルシウム等との塩類を共存させると、同様のゲル
を生成すること知られている。特開平５−６４５５０公
報にはこれら塩を用いたゲルの調製方法が開示されてい
る。The present invention provides an aqueous solution obtained by heating an aqueous protein solution prepared to a concentration at which it does not heat-coagulate when heated at a temperature higher than the thermal denaturation temperature of a protein, at the thermal denaturation temperature of the protein. The present invention has been completed by finding that the drawbacks of the stabilizers used in the conventional production of ice creams can be eliminated by using the stabilizers. Conventionally, it is known that after denaturing an aqueous whey protein solution by heating, by freezing or adding a salt, a gel having high water retention and little water separation is produced. For example, JP-A-3-280834 and JP-A-3-27724.
No. 9 discloses a method for preparing such a gel. It is also known that a similar gel is produced when salt such as sodium chloride or calcium coexists in an aqueous whey protein solution denatured by heating. JP-A-5-64550 discloses a method for preparing a gel using these salts.
【０００６】これらのゲルは、ゼリーや、肉製品の加工
に用いることは知られていたが、アイスクリーム類の組
織安定性に寄与することは全く知られていなかった。こ
のような効果は、本発明者らが初めて見いだしたもので
ある。本発明は、従来のアイスクリームの製造に使用さ
れているアルギン酸ナトリウム、ＣＭＣ等や、グアガム
やローカストビーンガム等の増粘多糖類、あるいはゼラ
チンの持つ、アイスクリームやシャーベットの組織安定
作用を蛋白質のゲルに代替させることに特徴を有してい
る。従来のアイスクリームやシャーベットの製造に使用
されているアルギン酸ナトリウム、ＣＭＣ等や、グアガ
ムやローカストビーンガム等の増粘多糖類、あるいはゼ
ラチン等（以下安定剤と総称する）は、アイスクリーム
の製造工程中で製品に配合されてその機能を発揮する。
特に、気泡性や組織安定性を保持するためには、必須の
成分である。通常、アイスクリームやシャーベットの固
形分あたり、１〜５％程度配合されており、これらの安
定剤を含有していないアイスクリーム類やシャーベット
等の氷菓類は、いわゆるオーバーランの低い、組織安定
性に欠ける製品となる。このため工業的な規模でアイス
クリームやシャーベットを生産する場合には、これらの
安定剤を配合から抜いてしまうことができなかった。し
かし本発明による蛋白質の加熱変性水溶液又はその乾燥
粉末を用いた場合は、このような安定剤の使用を削減で
きるかあるいは、全く使用する必要がなくなるのであ
る。These gels have been known to be used for processing jellies and meat products, but have never been known to contribute to the tissue stability of ice creams. Such an effect was discovered by the present inventors for the first time. INDUSTRIAL APPLICABILITY The present invention is to use sodium alginate, CMC, etc., which have been used in the production of conventional ice creams, thickening polysaccharides such as guar gum, locust bean gum, etc. It is characterized by being replaced with gel. Sodium alginate, CMC, etc., thickening polysaccharides such as guar gum and locust bean gum, or gelatin (hereinafter collectively referred to as stabilizers) used in the production of conventional ice creams and sorbets are used in the production process of ice creams. It is compounded in the product and exerts its function.
In particular, it is an essential component in order to maintain foamability and tissue stability. Usually, the solid content of ice cream or sorbet is about 1 to 5%. Ice creams and sorbets such as sorbet that do not contain these stabilizers have low so-called overrun and tissue stability. It will be a product that lacks. Therefore, when producing ice cream and sorbet on an industrial scale, these stabilizers could not be omitted from the formulation. However, when the heat-denatured aqueous solution of protein according to the present invention or its dry powder is used, the use of such stabilizers can be reduced or even eliminated altogether.
【０００７】本発明に用いる蛋白質水溶液またはその乾
燥粉末は、例えば以下のようにして調製される。ホエー
蛋白質水溶液は、通常、その蛋白質濃度を１５％以上と
した場合、加熱により凝固し、脆いゲルを形成すること
が知られている。加熱によって、このようなゲルを形成
しないように、蛋白質濃度を１５％以下の濃度、好まし
くは１０％以下、特に好ましくは５％以下の濃度に調整
した水溶液を５５℃以上、好ましくは６５℃〜９５℃の
温度で加熱すると蛋白質が変性し、蛋白質の分子表面に
疎水性の部分が出現してくる。このようにして調製され
たホエー蛋白質は、アイスクリーム製造に用いる安定剤
に代えて使用することができる。このホエー蛋白質水溶
液は加熱によってゲル化はしないが、塩類イオンを添加
したり、あるいは凍結により蛋白質分子の周辺の塩類イ
オン濃度をあげることでゲル化することが知られてい
る。本発明は、このような蛋白質の特性がアイスクリー
ム類や氷菓類の製造において安定剤としての機能を発揮
することを利用したものである。このホエー蛋白質水溶
液は、ホエー蛋白質の疎水性度によって特性が変わって
くるが、通常は、上記の濃度条件で、ｐＨ６〜９に調整
して、５〜３０分間加熱することで目的とする水溶液を
得ることができる。この蛋白質水溶液の調製方法は特開
平５─６４５５０号公報に開示された方法に従って実施
することができる。The aqueous protein solution or its dry powder used in the present invention is prepared, for example, as follows. It is known that an aqueous whey protein solution usually solidifies by heating and forms a brittle gel when the protein concentration is 15% or more. An aqueous solution prepared by adjusting the protein concentration to a concentration of 15% or less, preferably 10% or less, particularly preferably 5% or less so as not to form such a gel by heating is 55 ° C or higher, preferably 65 ° C or higher. When heated at a temperature of 95 ° C., the protein is denatured and a hydrophobic portion appears on the molecular surface of the protein. The whey protein thus prepared can be used in place of the stabilizer used for ice cream production. It is known that this whey protein aqueous solution does not gel by heating, but it gels by adding salt ions or increasing the concentration of salt ions around protein molecules by freezing. The present invention takes advantage of the fact that such protein properties exert a function as a stabilizer in the production of ice creams and frozen desserts. The properties of this aqueous whey protein solution vary depending on the hydrophobicity of the whey protein, but normally, the desired aqueous solution is prepared by adjusting the pH to 6 to 9 and heating for 5 to 30 minutes under the above concentration conditions. Obtainable. The method for preparing this aqueous protein solution can be carried out according to the method disclosed in JP-A-5-64550.
【０００８】加熱により凝固しない蛋白質濃度でホエー
蛋白質溶液を加熱した場合、一定の変性状態が生じ、Ｓ
Ｈ／ＳＳ交換反応と同時に疎水性度も増加する。その結
果、蛋白質分子は互いに会合し可溶性の凝集体を形成す
る。この状態を可溶性凝集体と呼ぶ。本発明はこの可溶
性凝集体を用いるところに、新規性と進歩性を有してい
る。この可溶性凝集体の段階ではゲルは生じないが、こ
の可溶性凝集体を上記のように凍結／解凍処理を行った
り（特開平３−２８０８３４、特開平３−２７７２４
９）、食塩やカルシウム等との塩類を添加すること（特
開平５−６４５５０）や溶液を酸性化すること（特開平
２−１２４０６７）により、可溶性凝集体は三次元のネ
ットワーク構造を形成し、不可逆のゲルを生じる。こう
して得られたゲルの特徴として保水性が高く、滑らかで
弾力のある物性を示す。このゲル化挙動はタンパク質濃
度や塩濃度等さまざまな因子が複雑に絡み合うことによ
って促進されたり、抑制されたりする。本発明では、ア
イスクリーム中に配合された、上記の可溶性凝集体、即
ちホエー蛋白質水溶液の加熱変性物は、アイスクリーム
製造中に配合される塩や、凍結操作により組織化され、
その組織化形成によってアイスクリーム類や氷菓類の組
織を安定化させるものである。また、ホエー蛋白質の組
織化は滑らかなゲル形成であり、この滑らかなゲル形成
がアイスクリーム類や氷菓類の口解け感を改善する。When the whey protein solution is heated at a protein concentration that does not coagulate by heating, a certain denaturation state occurs and S
At the same time as the H / SS exchange reaction, the degree of hydrophobicity also increases. As a result, protein molecules associate with each other to form soluble aggregates. This state is called a soluble aggregate. The present invention has novelty and inventive step in using this soluble aggregate. No gel is formed at the stage of the soluble aggregate, but the soluble aggregate is subjected to the freeze / thaw treatment as described above (Japanese Patent Application Laid-Open Nos. 3-280834 and 3-27724).
9), by adding salts such as salt and calcium (JP-A-5-64550) and acidifying the solution (JP-A-2-24067), the soluble aggregates form a three-dimensional network structure, This produces an irreversible gel. The gel thus obtained is characterized by high water retention, smooth and elastic physical properties. This gelling behavior is promoted or suppressed by complex entanglement of various factors such as protein concentration and salt concentration. In the present invention, the above-mentioned soluble aggregates, that is, the heat-denatured product of the whey protein aqueous solution, which has been incorporated into the ice cream, is a salt that is incorporated during the production of the ice cream, and is organized by a freezing operation,
The organized formation stabilizes the tissues of ice creams and frozen desserts. In addition, the organization of whey protein is a smooth gel formation, and this smooth gel formation improves the melting feeling of ice creams and frozen desserts.
【０００９】本発明に使用するホエー蛋白質水溶液の加
熱方法としては、ホエータンパク質が加熱により変性す
る５５〜１００℃で加熱することが好ましく、特に好ま
しくは６５℃〜９５℃で加熱するのが好ましい。５５℃
以下では蛋白質の変性が発生しない。加熱時間は、その
温度で５〜６０分間保持することが好ましく、特に好ま
しくは３０〜６０分間保持する。加熱時間が短いと変性
がおこらず、下記に定義するＦＩ値が低くなり、また高
いと褐変化などが起こり好ましくない。またホエータン
パク質濃度としては、０．５〜１５％、であり、特に５
〜１０％のホエータンパク質を含んだ溶液であることが
好ましい。０．５％よりも少ない濃度ではアイスクリー
ムやシャーベットの製造に用いるには水分量が多すぎる
ため、そのゲル化の程度はわずかであり組織安定化を引
き起こす効果は少ない。また、１５％以上では粘度が高
くなり、一部あるいは全体が加熱時に脆いゲルとなって
しまうため、本発明には使用できない。ホエー蛋白質の
加熱変性度は、疎水性度を測定することで確認すること
ができる。通常は下記に定義される疎水性度（ＦＩ／ｍ
ｇ ｐｒｏｔｅｉｎ）で５０以上であり、特に好ましく
は１００以上である。As a method for heating the whey protein aqueous solution used in the present invention, heating at 55 to 100 ° C. at which whey protein is denatured by heating is preferable, and heating at 65 to 95 ° C. is particularly preferable. 55 ° C
Below, protein denaturation does not occur. The heating time is preferably maintained at that temperature for 5 to 60 minutes, particularly preferably 30 to 60 minutes. When the heating time is short, denaturation does not occur and the FI value defined below becomes low, and when it is high, browning occurs, which is not preferable. The whey protein concentration is 0.5 to 15%, especially 5
A solution containing 10% to 10% whey protein is preferred. If the concentration is less than 0.5%, the amount of water is too large to be used for the production of ice cream or sorbet, so that the degree of gelation is slight and the effect of causing tissue stabilization is small. On the other hand, if it is 15% or more, the viscosity becomes high and a part or the whole becomes a brittle gel when heated, so that it cannot be used in the present invention. The degree of heat denaturation of whey protein can be confirmed by measuring the degree of hydrophobicity. Hydrophobicity (FI / m
g protein) is 50 or more, particularly preferably 100 or more.
【００１０】疎水性度：被検ホエー蛋白質水溶液を適正
濃度（０．１〜０．３ｇ ｐｒｏｔｅｉｎ／ｌ程度）に
希釈し、８ｍＭの１─アニリノナフタレン─８─スルフ
ォン酸を蛍光プローブとして添加し、蛍光光度計にて励
起波長３７０ｎｍ、発光波長４７０ｎｍにて測定（蛍光
量ＦＩ）し、得られた値をホエー蛋白質（ｍｇ）当たり
で示したもの。Hydrophobicity: An aqueous whey protein solution to be tested is diluted to an appropriate concentration (about 0.1 to 0.3 g protein / l), and 8 mM 1-anilinonaphthalene-8-sulfonic acid is added as a fluorescent probe. Measurements with a fluorescence spectrophotometer at an excitation wavelength of 370 nm and an emission wavelength of 470 nm (fluorescence amount FI), and the obtained values are shown per whey protein (mg).
【００１１】この加熱変性度は、上記 特開平５─６４
５５０号公報に開示されている。本発明に用いられるホ
エー蛋白質水溶液またはその粉末を調製するための原料
としては、牛乳からチーズなどを製造する過程で得られ
るホエーを原料として、精製されたホエー蛋白質濃縮物
（ＷＰＣ）やホエー蛋白質分離物（ＷＰＩ）等を挙げる
ことができる。特にＷＰＩは精製度が高く、本発明を実
施する上で特に好ましいし、さらに風味的にも望まし
い。アイスクリーム類や氷菓類に本溶液またはその粉末
を組織安定化剤として使用する場合、蛋白質濃度をアイ
スクリーム類や氷菓類の原料ミックス中の固形分あた
り、０．０５〜２．０％、特に好ましくは０．１〜０．
５％添加する。この、新規な組織安定化剤は、公知の従
来の安定化剤と併用しても良い。この濃度のホエー蛋白
質水溶液を含有するミックスを常法に従ってアイスクリ
ームミックスまたはシャーベットミックスは常法に従っ
て、均質化、フリージング、急冷、硬化の工程を経るこ
とで、なめらかな組織を有する、新規な組成のアイスク
リーム類や氷菓類になる。以下に実施例を示し本発明を
さらに詳細に説明する。The degree of heat denaturation depends on the above-mentioned JP-A-5-64.
It is disclosed in Japanese Patent Publication No. 550. As a raw material for preparing the whey protein aqueous solution or the powder thereof used in the present invention, a whey protein concentrate (WPC) or a whey protein separated product obtained by using whey obtained in the process of producing cheese or the like from milk as a raw material. A thing (WPI) etc. can be mentioned. In particular, WPI has a high degree of purification and is particularly preferable for carrying out the present invention, and is also desirable in terms of flavor. When the present solution or its powder is used as a tissue stabilizer for ice creams and frozen desserts, the protein concentration is 0.05 to 2.0%, in particular, per solid content in the raw material mix of ice creams and frozen desserts. Preferably 0.1 to 0.
Add 5%. This novel tissue stabilizer may be used in combination with known conventional stabilizers. Ice cream mix or sherbet mix containing a whey protein aqueous solution of this concentration according to a conventional method is subjected to a homogenization, freezing, quenching, and hardening process according to a conventional method, thereby having a smooth structure and having a novel composition. Become ice creams and frozen desserts. Hereinafter, the present invention will be described in more detail with reference to Examples.
【００１２】[0012]
【実施例 １】本実施例では、本発明に用いるホエー蛋
白質水溶液の調製を説明する。市販のホエー蛋白質分離
物ＷＰＩ（ＢＩＯ−ＩＳＯＬＡＴＥＳ ＬＴＤ製、商品
名．ＢＩＯＰＲＯ）１ｋｇを脱イオン水に溶解し、全量
を１０Ｋｇ（ホエー蛋白質濃度１０％、ｐＨ７）とし
た。攪拌しながら加熱し、液温度が８５℃に達してから
２５分間保持した。次いで２０℃に冷却し、加熱変性ホ
エー蛋白質水溶液とした。この水溶液のＦＩ値を前記の
定義に従って測定したところ９８／ｍｇｐｒｏｔｅｉｎ
であった。Example 1 This example illustrates the preparation of an aqueous whey protein solution used in the present invention. 1 kg of a commercially available whey protein isolate WPI (BIO-ISOLATES LTD, trade name. BIOPRO) was dissolved in deionized water to give a total amount of 10 kg (whey protein concentration 10%, pH 7). The mixture was heated with stirring and held for 25 minutes after the liquid temperature reached 85 ° C. Then, it was cooled to 20 ° C. to obtain a heat-denatured whey protein aqueous solution. The FI value of this aqueous solution was measured according to the above definition to be 98 / mg protein.
Met.
【００１３】[0013]
【実施例２】本実施例においては、本発明方法により調
製したアイスクリームと従来の安定剤としてゼラチンを
用いたアイスクリームの製造例を示した。乳脂肪１２．
０％、無脂乳固形分１０．０％、甘味度１３．０％に調
製したアイスクリームミックスに乳化剤０．３％、ゼラ
チン０．４％を配合した対照品１と、ゼラチンの蛋白質
量に相当する、実施例１のホエー蛋白質水溶液を固形分
で０．４％となるように配合した本発明組成１を調製し
た。これらの２種類のミックスは、公知の方法により、
８５℃で２０秒間保持して殺菌した後、１段目１５０kg
/cm2、２段目５０kg/cm2で均質し、直ちに４℃まで冷却
した。バニラ香料を０．１％添加し、一晩エージングし
てバッチフリーザーでオーバーラン６０％にフリージン
グしたものをカップに充填し、−２５℃で硬化して官能
評価に供した。官能評価はブラインド方式とし、７点＝
最も好ましい、４点＝普通、１点＝最も好ましくないの
７段階評価を行い、各パネルの総合点の平均で評価を行
った。その結果を表１に示した。本発明品はいずれの評
価項目においても対照品の得点を上回り、明らかに優れ
ていた。Example 2 In this example, a production example of an ice cream prepared by the method of the present invention and gelatin as a conventional stabilizer was shown. Milk fat 12.
0%, non-fat milk solid content 10.0%, sweetness 13.0% ice cream mix prepared with 0.3% emulsifier and 0.4% gelatin, the control product 1 and the protein amount of gelatin. A composition 1 of the present invention was prepared by blending the corresponding whey protein aqueous solution of Example 1 so that the solid content was 0.4%. These two types of mix are
After holding at 85 ℃ for 20 seconds for sterilization, the first stage 150kg
/ cm 2 , second stage 50 kg / cm 2 and homogenized, and immediately cooled to 4 ° C. 0.1% of vanilla flavor was added, and the mixture was aged overnight and then frozen in a batch freezer to an overrun of 60%. The cup was filled, cured at -25 ° C, and subjected to sensory evaluation. Sensory evaluation is a blind method, 7 points =
7-point evaluation was carried out, with 4 being the most preferable, 1 being the most preferable, and 1 being the least preferable. The results are shown in Table 1. The product of the present invention exceeded the score of the control product in any of the evaluation items, and was clearly excellent.
【００１４】[0014]
【表１】 官能評価結果 ─────────────────────────────── 組織の滑らかさ 氷晶の細かさ 口解け おいしさ ─────────────────────────────── 対照品１ ３．５ ３．５ ５．５ ４．５ ─────────────────────────────── 本発明１ ６．３ ６．０ ６．３ ５．６ ─────────────────────────────── 評価者総数22名（男10名、女12名）の平均点[Table 1] Sensory evaluation results ─────────────────────────────── Tissue smoothness Fineness of ice crystals ─────────────────────────────── Control product 1 3.5 3.5 3.5 5.5 4.5 ─── ──────────────────────────── Present Invention 1 6.3 6.0 6.0 5.6 5.6 ──────── ──────────────────────── Average of 22 evaluators (10 men, 12 women)
【００１５】[0015]
【 実施例 ３】本実施例においては、本発明方法によ
り調製したアイスクリームと従来の安定剤としてＣＭＣ
を用いたアイスクリームの製造例を示した。乳脂肪１
２．０％、無脂乳固形分１０．０％、甘味度１３．０％
に調製したアイスクリームミックスに乳化剤０．３％、
ＣＭＣ０．２％を配合した対照品２と、ＣＭＣの固形分
量に相当する実施例１のホエー蛋白質水溶液を配合した
本発明２組成ミックスを調製した。これらの２種類のミ
ックスは、実施例２と同様に、８５℃で２０秒間保持し
て殺菌した後、１段目１５０kg/cm2、２段目５０kg/cm2
で均質化し、直ちに４℃まで冷却した。バニラ香料を
０．１％添加し、一晩エージングしてバッチフリーザー
でオーバーラン６０％にフリージングしたものをカップ
に充填し、−２５℃で硬化して官能評価に供した。官能
評価はブラインド方式とし、７点＝最も好ましい、４点
＝普通、１点＝最も好ましくないの７段階評価を行い、
各パネルの総合点の平均で評価を行った。その結果を表
２に示した。本発明品はいずれの評価項目においても対
照品の得点を上回り、明らか優れていた。Example 3 In this example, ice cream prepared by the method of the present invention and CMC as a conventional stabilizer were used.
An example of producing an ice cream using is shown. Milk fat 1
2.0%, non-fat milk solids 10.0%, sweetness 13.0%
0.3% of emulsifier to the ice cream mix prepared in
A composition 2 of the present invention was prepared in which the control product 2 containing 0.2% of CMC and the whey protein aqueous solution of Example 1 corresponding to the solid content of CMC were mixed. These two types of mixes were held at 85 ° C. for 20 seconds and sterilized in the same manner as in Example 2, and then the first stage was 150 kg / cm 2 and the second stage was 50 kg / cm 2.
Homogenized and immediately cooled to 4 ° C. 0.1% of vanilla flavor was added, and the mixture was aged overnight and then frozen in a batch freezer to an overrun of 60%. The cup was filled, cured at -25 ° C, and subjected to sensory evaluation. The sensory evaluation was conducted in a blind system, and 7-point evaluation was performed, 7 points = most preferable, 4 points = normal, 1 point = least preferable,
The average of the total points of each panel was used for evaluation. The results are shown in Table 2. The product of the present invention exceeded the score of the control product in any of the evaluation items, and was clearly excellent.
【００１６】[0016]
【表２ 】 官能評価結果 ────────────────────────────── 組織の滑らかさ 氷晶の細かさ 口解け おいしさ ────────────────────────────── 対照品２ ５．０ ４．８ ３．４ ４．０ ────────────────────────────── 本発明２ ６．１ ５．９ ６．５ ５．７ ────────────────────────────── 評価者総数22名（男10名、女12名）の平均点[Table 2] Sensory evaluation results ────────────────────────────── Tissue smoothness Fineness of ice crystals Fine taste ────────────────────────────── Control product 2 5.0 4.8 3.4 4.0 4.0 ───── ───────────────────────── Present invention 2 6.1 5.9 6.5 5.7 ─────────── ──────────────────── Average of 22 total evaluators (10 men, 12 women)
【００１７】[0017]
【実施例 ４】本実施例には果汁を用いた固形分含有量
の低いシャーベットミックスについて、従来方法と本発
明方法を比較した例を示す。砂糖と水飴、果汁を用いて
甘味度２２．０％に調製したシャーベットミックスにＣ
ＭＣ０．２％を加え、全固形分２３．０％になるように
対照品３を調製した。また同様にミックスを調製し、Ｃ
ＭＣに代えて、実施例１で調製したホエー蛋白質水溶液
を、固形分濃度０．２％になるように加え、全固形分を
２３％になるように調製した本発明品３のミックスを調
製した。これらの２種類のミックスは、実施例２と同様
に、公知の方法により、８５℃で２０秒間保持して殺菌
した後、１段目１５０kg/cm2、２段目５０kg/cm2で均質
化し、直ちに４℃まで冷却した。香料を０．１％添加
し、一晩エージングしてバッチフリーザーでオーバーラ
ンを３０％にフリージングしたものをカップに充填し、
−２５℃で硬化して官能評価に供した。官能評価はブラ
インド方式とし、７点＝最も好ましい、４点＝普通、１
点＝最も好ましくないの７段階評価を行い、各パネルの
総合点の平均で評価を行った。その結果を表３に示し
た。本発明品はいずれの評価項目においても対照品の得
点を上回り、あきらかに優れていた。Example 4 This example shows an example in which a conventional method and the method of the present invention are compared with each other for a sherbet mix using fruit juice and having a low solid content. Add C to a sorbet mix prepared to a sweetness of 22.0% using sugar, starch syrup and fruit juice.
Control product 3 was prepared by adding MC 0.2% so that the total solid content was 23.0%. Similarly, prepare a mix and
Instead of MC, the whey protein aqueous solution prepared in Example 1 was added so as to have a solid content concentration of 0.2% to prepare a mix of the product 3 of the present invention prepared so that the total solid content was 23%. . These two kinds of mixes were sterilized by holding them at 85 ° C. for 20 seconds by the known method and then homogenized at the first stage 150 kg / cm 2 and the second stage 50 kg / cm 2 in the same manner as in Example 2. Immediately, it was cooled to 4 ° C. Add 0.1% of fragrance, aging overnight, overrun to 30% with batch freezer, fill into cup,
It was cured at −25 ° C. and subjected to sensory evaluation. Sensory evaluation is blind, 7 points = most preferable, 4 points = normal, 1
The evaluation was carried out on a 7-point scale, where the score is the least preferable, and the average of the total score of each panel was used for evaluation. Table 3 shows the results. The product of the present invention exceeded the score of the control product in all evaluation items, and was clearly excellent.
【００１８】[0018]
【表３】 官能評価結果 ─────────────────────────────── 組織の滑らかさ 氷晶の細かさ 口解け おいしさ ─────────────────────────────── 対照品３ ４．３ ３．５ ４．２ ４．１ ─────────────────────────────── 本発明３ ５．７ ５．８ ６．２ ６．０ ─────────────────────────────── 評価者総数22名（男10名、女12名）の平均点[Table 3] Sensory evaluation results ─────────────────────────────── Tissue smoothness Fineness of ice crystals Melting taste ─────────────────────────────── Control product 3 4.3 3.5 4.2 4.2 4.1 ─── ──────────────────────────── Present invention 3 5.7 5.8 6.2 6.0 6.0 ──────── ──────────────────────── Average of 22 evaluators (10 men, 12 women)
【００１９】[0019]
【発明の効果】本発明の実施により、アイスクリーム
類、氷菓類の組織を改善する為の新規な製造方法が提供
される。本発明により製造されるアイスクリーム類、氷
菓類は従来の製法によるものと異なり、組織の滑らか
さ、氷晶の細かさ、口解け、風味のいずれをとっても官
能的に優れている。また従来のアイスクリーム類では工
業的に生産する場合に必須の添加物である安定剤を、本
発明では使用する必要がない。EFFECTS OF THE INVENTION The present invention provides a novel production method for improving the texture of ice creams and frozen desserts. The ice creams and frozen desserts produced by the present invention are organoleptically excellent in smoothness of texture, fineness of ice crystals, mellowness, and flavor, unlike those produced by conventional methods. Further, in the conventional ice creams, it is not necessary to use a stabilizer which is an essential additive in industrial production.
Claims (5)
り高い温度で加熱した時、加熱凝固しない濃度に調製し
た蛋白質水溶液を、前記蛋白質の熱変性温度で加熱して
得られた水溶液、又はこの水溶液を乾燥して得られる粉
末を安定剤として用いることを特徴とするアイスクリー
ム類または氷菓類の製造方法。1. An aqueous solution obtained by heating a protein aqueous solution prepared to a concentration such that it is not heated and coagulated when the protein is dissolved in water and heated at a temperature higher than the heat denaturation temperature of the protein, Alternatively, a method for producing ice creams or frozen desserts, characterized in that powder obtained by drying this aqueous solution is used as a stabilizer.
の製造方法。2. The method according to claim 1, wherein the protein is whey protein.
って、ｐＨが６〜 ９である請求項１記載の製造方法。3. The method according to claim 1, wherein the concentration of the protein in the aqueous solution is 1 to 15% and the pH is 6 to 9.
あり、この温度条件で５〜６０分間保持することを特徴
とする請求項１記載の方法。4. The method according to claim 1, wherein the heating temperature of the protein aqueous solution is 55 to 95 ° C., and this temperature condition is maintained for 5 to 60 minutes.
したホエー蛋白質を０．５〜５％含有する、組織安定性
の優れたアイスクリーム類または氷菓類。5. Ice creams or frozen desserts produced by the method according to claim 1 and containing 0.5 to 5% of heat-denatured whey protein and having excellent tissue stability.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6271707A JP2745108B2 (en) | 1994-10-11 | 1994-10-11 | Ice creams and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6271707A JP2745108B2 (en) | 1994-10-11 | 1994-10-11 | Ice creams and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH08107759A true JPH08107759A (en) | 1996-04-30 |
| JP2745108B2 JP2745108B2 (en) | 1998-04-28 |
Family
ID=17503729
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6271707A Expired - Lifetime JP2745108B2 (en) | 1994-10-11 | 1994-10-11 | Ice creams and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2745108B2 (en) |
-
1994
- 1994-10-11 JP JP6271707A patent/JP2745108B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JP2745108B2 (en) | 1998-04-28 |
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