JPH10136901A - Frozen cake having good shape stability - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a frozen cake capable of preventing the shape from being broken and the quality from being lowered, hardly imparting a pasty feeling to the mouth, excellent in quality stability and suitable for ice cream, etc., by including sericin as a shape stabilizer. SOLUTION: This frozen cake having good shape stability includes sericin such as powdery sericin obtained by extracting from a raw silk fiber and purifying the extract as a powdery form, for example, having 5-10μm average particle diameter, 0.1-0.2g/cm<3> bulk specific gravity and 8,000-15,000 molecular weight as a shape stabilizer. Further, the content of the sericin in the frozen cake is preferably 0.2-3wt.% based on the solid in the frozen cake.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to ice cream, sherbet and other ice confections having excellent form stability.

[0002]

2. Description of the Related Art Conventionally, ice confections such as ice cream and sherbet change in form by the opening and closing of doors during a transportation process and the change in temperature during transportation from the time of manufacture to the time of sale.
There has been a decrease in quality such as separation of milk components and moisture in the frozen dessert gathering on the surface and solidifying as the temperature decreases. In order to solve these problems, a method of adding a stabilizer has been conventionally attempted. As the stabilizer, a commercially available thickener or emulsifier is generally used.
Examples of the thickener include gelatin, carboxyzetyl cellulose, guar gum, and locust bean gum. Examples of the emulsifier include glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and lecithin. However, when these are used, there is a problem that the frozen confection still has poor form stability, and a pasty feeling remains in the mouth when eating. According to Japanese Patent Application Laid-Open No. 8-1077753, a whey protein is dissolved in water, and an aqueous protein solution adjusted to a concentration that does not cause heat aggregation when heated at a temperature higher than the heat denaturation temperature of the protein is heated at the heat denaturation temperature of the protein. Ice creams using the aqueous solution obtained by the above or a powder obtained by drying the aqueous solution as a stabilizer have been proposed, but they have not been satisfactory in terms of form stability and quality.

[0003]

DISCLOSURE OF THE INVENTION The present invention is directed to a conventional ice confection such as ice cream and sherbet, which is capable of preventing the collapse of the form and the deterioration of the quality due to the temperature change, and which hardly gives a feeling of pasty feeling in the mouth. The task is to provide.

[0004]

Means for Solving the Problems The present inventors have conducted various studies to solve the above-mentioned problems, and have found that ice cream,
It has been found that the problem can be solved by including sericin in ice confections such as sherbet, and the present invention has been completed. That is, according to the present invention, there is provided a frozen confection having good form stability characterized by including sericin in the frozen confection.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, sericin is used as a form stabilizer for frozen desserts. This sericin can be obtained in powder form by extraction and purification from silk raw silk. In this powdered sericin, the average particle size is 1 to
It is 20 μm, preferably 5 to 10 μm, and its bulk specific gravity is 0.01 to 0.5 g / cm ³ , preferably 0.1 to 0.5 g / cm ³ .
Was 0.2 g / cm ^3, average molecular weight by the gel filtration method or a centrifugal sedimentation method, 5,000 to 20,000, preferably 8,000 to 15,000. Sericin contains 30-35% by weight of serine, and also contains aspartic acid, glycine, and the like.

[0006] The content of sericin in the ice confection is 0.05% by weight or more, preferably 0.1% by weight or more, and usually 0.2 to 3% by weight, based on the solid content in the ice confection.

The ice confection of the present invention includes ice cream and sherbet. Ice cream and sherbet are produced using an ice cream mix and a sherbet mix, respectively. Ice cream mix is a mixture of raw materials such as dairy products, vegetable milk, sweeteners, egg products, flavoring agents, stabilizers, emulsifiers, coloring agents, flavorings, etc. Extract and pulp are mixed. Ice cream of the present invention, ice confectionery such as sherbet, the sericin is blended as a powder in ice cream mix or sherbet mix, or sericin in advance solvent,
For example, ice confectionery such as ice cream and sherbet can be obtained by dissolving in water or the like to form an aqueous solution and blending this aqueous solution.

[0008]

The ice confectionery of the present invention, such as ice cream and sherbet, can maintain its form at the time of production even when the temperature changes during transportation or sale, and its quality, especially the separation of milk components and the temperature of the water once melted can be maintained. It is excellent in quality stability without freezing on the surface with the decrease. Furthermore, when eating, since the pasty feeling in the mouth does not remain, it can be eaten delicious until the end.

[0009]

Next, the present invention will be described in detail with reference to examples. Example 1 Skim concentrated milk 30.5 wt%, granulated sugar 13.5 wt
%, Fresh cream 31.0wt%, sweetened egg yolk 3.5wt%
Sericin powder (average particle size: about 7 parts) was added to 100 parts by weight of an ice cream mix consisting of
μm, bulk specific gravity: about 0.1 g / ml, average molecular weight by gel filtration: about 10,000, serine content: 33 wt%, aspartic acid content: 16 wt%, glycine content: 15
(% by weight), homogenized with a homogenizer, sterilized by holding at 85 ° C. for 30 seconds, rapidly cooled, and aged at 5 ° C. overnight. After aging, freezing was performed to make the overrun 30%, which was 100 m
One-liter cups were filled, snap frozen and stored at -25 ° C for 3 days. The ice cream thus manufactured is maintained at a temperature of 30 ° C. and a humidity of 80%,
When the shape retention property was examined, it was confirmed that the composition did not collapse even after 60 minutes and had good shape retention property. Also,
It was confirmed that this ice cream was hard to precipitate ice needle crystals and lactose crystals even when stored at −5 ° C. or lower. When the ice cream was eaten, the ice cream was mellow, had no pasty texture, and was delicious.

Claims (1)

[Claims] 1. A frozen dessert comprising sericin as a form stabilizer.