JPH1075724A - Foamed dessert and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a dessert excellent in chilling feel as compared to conventional Bavarian cream and bearing refreshing palate feeling. SOLUTION: This dessert is an emulsified product containing 3-25wt.% of oil-and-fat ingredient with the SFI (solid fat index, determined by AOSC dilatometry) of the oil-and-fat of >=50%, >=40% and >=30% at 5 deg.C, 15 deg.C and 25 deg.C, respectively, and containing a chill-gelling agent. This dessert is obtained by foaming the above emulsified product followed by adding a liq-containing a chill-gelling agent-dissolved or dispersed milk solid to the foamed product and then mixing and chilling.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an aerated dessert and a method for producing the same. The present invention relates to a refreshing aerated dessert that is different from a conventional frozen dessert such as bavarois and a method for producing the same.

[0002]

2. Description of the Related Art Bavarois is one type of frozen dessert. Basically, this bavarois is made by mixing, cooling and coagulating whipped fresh cream in a flavored gelatin solution, custard type flavored with egg yolk, milk, sugar, flavors, fruit puree and fruit juice. There are seasoned fruit types, and those with chocolate and coffee. Although there are various formulas, the base is basically the same amount of cream and milk, and sugar, egg yolk and gelatin are made in various amounts. For example, for a total of 100 of cream and milk, sugar 15 ２５25% by weight, egg yolk 5-15% by weight and gelatin 3-5% by weight. The mixing ratio of the fresh cream and the milk may be appropriately changed to 4: 6 or 3: 7, and the amounts of sugar and egg yolk may be adjusted according to preference.

[0003] The above-mentioned conventional bavarois has been sufficiently satisfied as a frozen dessert. However, in a situation where the taste is required to change in today's satiety era, the development of a fresh dessert with even better cooling sensation has been required. Are sought after.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to provide a dessert having a better cooling sensation and a refreshing texture as compared with the conventional bavarois under the above circumstances. Is what you do.

[0005]

Means for Solving the Problems The present inventor has solved the above-mentioned problems by employing a low-oil emulsified oil / fat composition using a specific oil / fat component instead of the fresh cream conventionally used for bavarois. The inventor has found that it can be solved, and has completed the present invention.

That is, according to the present invention, the SFI of fats and oils
% Or more, 40% or more at 15 ° C., and 30% or less at 25 ° C., containing fat and a cooling gelling agent, and a fat content of 3 to 25% by weight.
A foamed dessert, and an emulsion having an oil content of 15 to 25% by weight, and a milk solid-containing liquid in which a cooling gelling agent is dissolved or dispersed is added to the foamed material, followed by mixing and cooling. Characteristic, SFI of fat component is 50% or more at 5 ° C, 15
A method for producing an aerated dessert, which is 40% or more at 30 ° C and 30% or less at 25 ° C.

In the present invention, the fat or oil contained in the aerated dessert has an SFI (solid fat content index, based on AOCS dilatometry method) of 50% or more at 5 ° C., 40% or more at 15 ° C., and 30% at 25 ° C. Must be: If the SFI deviates from the above range, a good effect of cooling sensation cannot be obtained. Fats and oils satisfying such SFI are obtained by introducing a saturated fatty acid into the 1,3-position of a palm oil, an illipe fat, a shea butter, a hardened or fractionated fat thereof, or an oil / fat rich in unsaturated fatty acids in the 2-position. It can be prepared by transesterifying oil or mixing these fats and oils with other fats and oils. Examples of other fats and oils include fats and oils generally used for creams, such as soybean oil, rapeseed oil, and palm oil, and examples thereof include single or mixed oils or hardened oils thereof, and fractionated and transesterified fats and oils.

[0008] These fats and oils are, for example, SU
It may contain 20% by weight or more of S-type triglyceride and 3 to 60% by weight of lauric fat. The SUS type triglyceride is mainly a POP component, but a cooling sensation can be obtained by containing the triglyceride in an amount of 20% by weight or more. In addition, when the laurin-based fat or oil is contained in the above range, it has an effect of easily foaming the emulsion.

In the present invention, the above fats and oils are contained in an amount of 3 to 25% by weight, preferably 3 to 25% by weight, based on the total amount of the aerated dessert (excluding the filler components such as various fruits, pulp, chocolate chips and nuts described below). Contains 5 to 20% by weight. If the oil content is less than the lower limit, the taste is poor, and if the oil content is more than the upper limit, the oily texture is unfavorable.

[0010] The aerated dessert of the present invention further contains a cooling gelling agent. Gelatin is most preferred as the cooling gelling agent, but agar or carrageenan can also be used. These gelling agents are generally contained in an amount of about 0.1 to 10% by weight, preferably about 0.2 to 2% by weight, based on the total amount of the aerated dessert. If these gelling agents are not included, the foam cannot be retained when the foam is foamed, and the dessert itself becomes a muddy state, which makes it difficult to distribute the product. On the other hand, if it is too much, the texture will be slack and the refreshing feeling will be lost.

The degree of aeration is such that an overrun when a solution containing a cooling gelling agent is added to the foamed material and mixed is 10 to 10 times.
The content is preferably 0%, preferably 20 to 80%, and if it is less than the lower limit, a refreshing light texture cannot be obtained. On the other hand, when the ratio exceeds the upper limit, the amount of air bubbles becomes excessive and the development of the flavor of the dessert is hindered.

The aerated dessert according to the present invention is preferably produced as follows. First, the SFI of the fat or oil is 50% or more at 5 ° C, 40% or more at 15 ° C, and 30% at 25 ° C.
% Or less, an emulsion having a fat content of 15 to 25% by weight is prepared and foamed. If the oil content is less than the lower limit, foaming is difficult, and if it exceeds the upper limit, the product becomes oily as described above, which is not preferable. The emulsion may be carried out based on a conventionally known method, and after mixing and pre-emulsifying the oil phase containing the oil and fat and the aqueous phase containing the milk solid content in the presence of an emulsifier, homogenization,
It can be manufactured by sterilization or sterilization, rehomogenization, cooling and aging.

As the emulsifier, any conventionally known emulsifier may be used, for example, fractionated lecithin with lecithin, alcohol, etc., partially hydrolyzed lecithin with an acid or alkali or an enzyme, sucrose fatty acid ester, propylene glycol fatty acid. Esters, sorbitan fatty acid esters,
Glycerin fatty acid esters and polyglycerol fatty acid esters, and various organic acid monoglycerides such as monoglyceride acetate, monoglyceride tartaric acid, monoglyceride mixed with tartaric acid, monoglyceride citrate, monoglyceride diacetyltartarate, monoglyceride lactate, monoglyceride succinate, and monoglyceride malate.

The aqueous phase may be a conventionally known aqueous phase obtained by mixing skim milk, whole fat milk, or their powdered milk or soybean protein and water with water as described above. About 0.5 to 8% of the total amount may be used. In addition to the above protein solids, various phosphates such as hexametaphosphate and sodium bicarbonate may be used.

[0015] If necessary, a stabilizer may be used. Examples of the stabilizer include gums and various celluloses such as water-soluble hemicellulose. The homogenization treatment or the stirring treatment may be performed before or after the sterilization or sterilization (UHT) treatment, and the homogenization may be either pre-homogenization or post-homogenization, or may be a two-stage homogenization combining both. Regarding the foaming conditions, the foaming may be performed using a conventionally known foaming apparatus, for example, a vertical mixer or various continuous whippers.

On the other hand, fats and oils such as skim milk or whole fat milk 1
0% by weight or less of an emulsion, a milk solid-containing liquid is heated,
After dissolving or dispersing a cooling gelling agent such as gelatin therein, the solution is cooled to about room temperature to prepare a cooling gelling agent-containing solution. The milk solid-containing liquid may be an aqueous phase used when producing the above-mentioned emulsion. As these milk solid-containing liquids, it is preferable to use various flavors such as milk, vanilla, chocolate and the like.

Next, the above-mentioned solution containing a cooling gelling agent is added to the foamed material prepared above and mixed. At the time of mixing, some of the foam of the foamed material may disappear, but it is sufficient to perform stirring and mixing as slowly as possible so that the foam does not disappear. As described above, the air content after mixing is such that the overrun is 10 to 100.
%, And after mixing, the mixture is cooled to 0 to 5 ° C., filled in a container, and refrigerated. Storage temperature is 0-10
℃ is good.

The aerated dessert prepared as described above is eaten in a refrigerated temperature range (0 to 10 ° C.), and unlike the conventional Bavarois, it has a very cool feeling and a refreshing texture. It is a very delicious dessert. In addition, you may mix and disperse various fruits, pulp, chocolate chips, nuts, etc. to the aerated dessert in this invention.

[0019]

EXAMPLES The effects of the present invention will be made clearer by exemplifying examples and comparative examples below, but these are only examples, and the present invention is not limited to these examples. In addition, all parts and% shown in the examples are based on weight.

In each of the Examples and Comparative Examples, preliminary emulsification was performed according to the formulation of each of the following examples, and 70 kg /
After homogenizing under a pressurizing condition of cm 2, it was subjected to ultra-high temperature heat sterilization (UHT) at 145 ° C. for several seconds, re-homogenized under a pressurizing condition of 70 kg / cm 2, cooled, and aged for about 24 hours. Then whipped. The whip used a Kenwood mixer.

Example 1 Preparation of Emulsified Product and Foamed Product Blended Oil * 25.00% Soybean lecithin (HLB3) 0.10% Monoglycerin fatty acid ester (HLB3) 0.03% Tetraglycerin monoester (HLB8) 0.15% Water 70.62% Skim milk powder 4.00% Alkali metal salt of phosphoric acid 0.10% ───────────────────────── ────────

*: 60 parts of medium melting point of palm (melting point: 34 ° C.) 60 parts of mixed hardened oil of 25 parts of soybean oil and 15 parts of palm soft oil (melting point: 35 ° C.) ・ SUS type triglyceride in oil Content 49.2% ・ SFI 5 ° C 68% 15 ° C 57% 25 ° C 21% ──────────────────────────── Whip time 3 Min 10 sec overrun 100%

Preparation of Gelatin-Containing Solution 47.5 parts of vanilla-flavored synthetic milk with a fat content of 3% was heated to about 70 ° C., and 2.8 parts of granulated sugar and 0.7 parts of gelatin were added thereto. After dissolution by cooling, the mixture was cooled to about 25 ° C. to prepare a gelatin-containing solution.

Preparation of Aerated Dessert 50 parts of a gelatin-containing solution was added to the whipped foam obtained by whipping 50 parts of the above-mentioned emulsion, and the mixture was stirred with a propeller and mixed slowly so that the foam of the foam did not disappear. The mixture was rapidly cooled to 5 ° C., filled in a container, and stored in a refrigerator. The aerated dessert thus obtained has an aeration rate (overrun) of 48%. When this is taken out of the refrigerator and eaten, it has a very cool feeling and a refreshing texture as compared with commercially available bavarois. And it was very delicious.

Example 2-Preparation of emulsified product and foamed product Blended fat * 25.00% Soybean lecithin (HLB3) 0.30% Monoglycerin fatty acid ester (HLB3) 0.05% Hexaglycerin pentaester (HLB4) 0.15% Water 70.40% Skim milk powder 4.00% Alkali metal salt of phosphoric acid 0.10% ───────────────────────── ──────

*: Palm medium melting point (melting point 34 ° C.) 80 parts Hardened rapeseed oil (melting point 35 ° C.) Mixed oil with 20 parts ・ SUS type triglyceride content in oil 65.0% ・ SFI 5 ° C. 65% 15 ℃ 55% 25 ° C 20% ────────────────────────────── Whip time 3 minutes 50 seconds Overrun 90%

Preparation of a Gelatin-Containing Solution 47.5 parts of a 3% banana-flavored synthetic milk with a fat content of 3% were heated to about 70 ° C., and 2.8 parts of granulated sugar and 0.6 parts of gelatin were added thereto. After dissolution by cooling, the mixture was cooled to about 25 ° C. to prepare a gelatin-containing solution.

Preparation of Aerated Dessert 50 parts of a gelatin-containing solution was added to the whipped material obtained by whipping 50 parts of the above-mentioned emulsion, and the mixture was stirred with a propeller so that the foam of the whipped material did not disappear. The mixture was rapidly cooled to 5 ° C., filled in a container, and stored in a refrigerator. The aerated dessert thus obtained has an aerated rate (overrun) of 43%. When this is taken out of the refrigerator and eaten, it has an extremely cool feeling and a refreshing texture as compared with commercially available bavarois. And it was very delicious.

Example 3-Preparation of emulsified product and foamed product Formulation Fat / oil * 18.00% Soybean lecithin (HLB3) 0.08% Monoglycerin fatty acid ester (HLB3) 0.10% Tetraglycerin monoester (HLB8) 0.30% Water 76.52% Skim milk powder 4.00% Alkali metal salt of phosphoric acid 0.10% ───────────────────────── ───────

*: 60 parts of lipe butter oil, 40 parts of hardened coconut oil 40 parts of mixed fats and oils ・ SUS type triglyceride content in oil 51.0% ・ SFI 5 ° C. 78% 15 ° C. 60% 25 ° C. 24% ％ ─────────────────────────── Whip time 3 minutes 15 seconds 90% overrun

Preparation of Gelatin-Containing Solution 47.1 parts of a synthetic milk containing 3% of fat and oil to which 0.2 parts of instant coffee was added was heated to about 70 ° C., and 2.0 parts of granulated sugar and 0.1 part of gelatin were added. After adding 7 parts to dissolve, the mixture was cooled to about 25 ° C. to prepare a gelatin-containing solution.

Preparation of Aerated Dessert 50 parts of a gelatin-containing solution was added to the whipped foam obtained by whipping 50 parts of the above-mentioned emulsion, and the mixture was stirred with a propeller slowly so that the foam of the foam did not disappear. The mixture was rapidly cooled to 5 ° C., filled in a container, and stored in a refrigerator. The aerated dessert thus obtained has an aerated rate (overrun) of 42%. When this is taken out of the refrigerator and eaten, it has a very cool feeling and a refreshing texture as compared with a commercially available bavarois. And it was very delicious.

Example 4-Preparation of emulsified product and foamed product Formulated fats and oils * 35.00% Monoglycerin fatty acid ester (HLB3) 0.03% Tetraglycerin monoester (HLB8) 0.20% Water 60.67% Skim milk powder 4.00% Alkali metal salt of phosphoric acid 0.10% ───────────────────────────────

*: 60 parts of medium melting point of palm (melting point of 34 ° C.) 60 parts of mixed hardened oil of 55 parts of soybean oil and 45 parts of palm soft oil (31 ° C. of melting point) ・ SUS type triglyceride in oil Content 49.2% ・ SFI 5 ° C 68% 15 ° C 57% 25 ° C 23% ──────────────────────────── Whip time 2 Min. 30 sec. Overrun 125%

Preparation of Gelatin-Containing Solution Synthetic milk 4 containing about 3% of oil and fat flavored with chocolate
Heat 9.7 parts to about 70 ° C. and add granulated sugar
After adding and dissolving 0 parts and 0.6 parts of gelatin, the mixture was cooled to about 25 ° C. to prepare a gelatin-containing solution.

Preparation of Aerated Dessert To a foam obtained by whipping 47.7 parts of the above emulsion, 52.3 parts of a gelatin-containing solution was added, and the mixture was slowly stirred with a propeller so that the foam of the foam did not disappear. After mixing, the mixture was rapidly cooled to 5 ° C., filled in a container, and stored in a refrigerator. The aerated dessert thus obtained has an aerated rate (overrun) of 62%
Then, when this was taken out of the refrigerator and eaten, it was found to be extremely excellent in cooling sensation as compared to a commercially available bavarois, had a refreshing texture, and was very delicious.

Example 5 Preparation of emulsified product and foamed product Formulation Fats and oils * 30.00% Soybean lecithin (HLB3) 0.30% Sorbitan fatty acid ester (HLB4) 0.10% Tetraglycerin monoester (HLB8) 0 .15% Water 65.35% Skim milk powder 4.00% Alkali metal salt of phosphoric acid 0.10% ────────────────────────── ──────

*: Medium melting point of palm (melting point: 34 ° C.) 80 parts Hardened oil mixed with 15 parts of rapeseed oil and 5 parts of palm soft oil (melting point: 34 ° C.) 20 parts of SUS triglyceride content in oil 65.0% ・ SFI 5 ℃ 71% 15 ℃ 63% 25 ℃ 25% ────────────────────────────── Whip time 2 minutes and 50 seconds 120% overrun

Preparation of Gelatin-Containing Solution About 70 parts of vanilla-flavored 38% synthetic milk having a fat content of 3% and 15.5 parts of sterilized fermented milk (trade name: cream yogurt, manufactured by Fuji Oil Co., Ltd.) are mixed in an amount of about 70 parts. ℃, 3 parts of granulated sugar and 0.5 parts of gelatin and malic acid.
After 2 parts were added and dissolved, the mixture was cooled to about 25 ° C. to prepare a gelatin-containing solution.

Preparation of Aerated Dessert To a foamed product obtained by whipping 42.8 parts of the above emulsion, 57.2 parts of a gelatin-containing solution was added, and the mixture was slowly stirred with a propeller so that the foam of the foamed product did not disappear. After mixing, the mixture was rapidly cooled to 5 ° C., filled in a container, and stored in a refrigerator. The aerated dessert thus obtained has an air content (overrun) of 54%
Then, when this was taken out of the refrigerator and eaten, it was found to be extremely excellent in cooling sensation as compared to a commercially available bavarois, had a refreshing texture, and was very delicious.

Example 6 Preparation of emulsified product and foamed product Formulation Fats and oils * 20.00% Soybean lecithin 0.30% Diacetyltartaric acid monoglyceride (HLB9) 0.20% Water 77.80% Skim milk powder 6.60% Alkali metal salt of phosphoric acid 0.10% ────────────────────────────────

*: 80 parts of medium melting point of palm (melting point: 34 ° C.) Mixed with 20 parts of hardened coconut oil (melting point: 35 ° C.) ・ SUS type triglyceride content in oil: 56.0% ・ SFI: 5 ° C. 65% 15 ° C 55% 25 ° C 19% ────────────────────────────── Whip time 2 minutes 28 seconds Overrun 121.8%

Preparation of Gelatin-Containing Solution 47.5 parts of an 8% oil-and-fat emulsion of vanilla was heated to about 75 ° C., and 2.8 parts of granulated sugar and 0.6 parts of gelatin were added thereto. After dissolution by cooling, the mixture was cooled to about 25 ° C. to prepare a gelatin-containing solution.

Preparation of Aerated Dessert 50 parts of a gelatin-containing solution was added to the whipped material obtained by whipping 50 parts of the above-mentioned emulsion, and the mixture was stirred with a propeller so that the bubbles of the whipped material did not disappear. The mixture was rapidly cooled to 5 ° C., filled in a container, and stored in a refrigerator. The aerated dessert thus obtained has an aerated rate (overrun) of 60%, and when it is taken out of the refrigerator and eaten, it has a very cool feeling compared to commercially available bavarois and has a light and refreshing texture. It was very delicious.

COMPARATIVE EXAMPLE 1 Preparation of Emulsified Product and Foamed Product Formulation Oil and fat * 40.00% Soybean lecithin (HLB3) 0.10% Monoglycerin fatty acid ester (HLB3) 0.02% Decaglycerin decaester (HLB3) 0.20% Water 55.56% Skim milk powder 4.00% Alkaline metal salt of phosphoric acid 0.10% ───────────────────────── ───────

*: Medium melting point of palm (melting point: 34 ° C.) 85 parts Hardened rapeseed oil (melting point: 35 ° C.) Mixed with 15 parts of oil ・ SUS type triglyceride content in oil 70.0% ・ SFI 5 ° C. 70% 15 ℃ 61% 25 ℃ 25% ────────────────────────────── Whip time 4 minutes 30 seconds Overrun 95%

30 parts of the gelatin-containing solution used in Example 2 was added to 70 parts of the above foam, and the mixture was stirred with a propeller so that the foam of the foam did not disappear, and then rapidly cooled to 5 ° C. Then, it was filled in a container and stored in a refrigerator. The aerated dessert thus obtained had a slightly heavier texture as compared to commercially available bavarois, and no freshness was observed.

Comparative Example 2 Preparation of Emulsified Product and Foamed Product Blended Oil * 25.00% Monoglycerin fatty acid ester (HLB3) 0.03% Tetraglycerin monoester (HLB8) 0.20% Water 70.67% Skim milk powder 4.00% Alkali metal salt of phosphoric acid 0.10% ───────────────────────────────

*: Hardened oil mixture of 55 parts of soybean oil and 45 parts of palm soft oil (melting point: 31 ° C.) SUS triglyceride content in oil: 9.2% SFI 5 ° C. 32.1% 15 ° C. 22.5 % 25 ℃ 14.7% ──────────────────────────── Whip time 2min 30sec Overrun 70%

To 50 parts of the above foam, 50 parts of the gelatin-containing solution used in Example 1 was added, and the mixture was slowly stirred with a propeller so that the foam of the foam did not disappear, and then rapidly cooled to 5 ° C. Then, it was filled in a container and stored in a refrigerator.

The aerated dessert thus obtained had too low an SFI of the oil and fat used in the emulsion, had a poor cooling sensation as compared to Example 1, and exhibited a texture lacking in freshness.

[0052]

As described above, according to the present invention, it is possible to provide a frozen dessert having a refreshing texture which is extremely excellent in cooling sensation as compared with the conventional bavarois.

Claims (7)

[Claims] An oil or fat having an SFI of 50% or more at 5 ° C. and 15 ° C.
An aerated dessert having a fat content of 3 to 25% by weight, comprising a fat and a cooling gelling agent which is 40% or more and 30% or less at 25 ° C. 2. The fat or oil content of the SUS type triglyceride is 20% by weight or more and the lauric fat or oil is 3 to 3% by weight in the fat or oil.
The aerated dessert according to claim 1, comprising 60% by weight. 3. The aerated dessert according to claim 1, wherein the cooling gelling agent is any of gelatin, agar, and carrageenan. 4. The method according to claim 1, wherein the degree of aeration is between 10 and 100 overruns.
% Of the aerated dessert according to any of claims 1 to 3. 5. The content of the cooling gelling agent is 0.1 to 5% by weight.
The aerated dessert according to any one of claims 1 to 4, wherein 6. A foam comprising an emulsion having a fat content of 15 to 25% by weight, and a milk solid-containing liquid in which a cooling gelling agent is dissolved or dispersed is added to the foam, followed by mixing and cooling. The SFI of the fat component is 50% or more at 5 ° C. and 4% at 15 ° C.
A method for producing an aerated dessert, which is 0% or more and 30% or less at 25 ° C. 7. The method according to claim 6, wherein the milk solid-containing liquid is skim milk or whole fat milk or an emulsion having a fat content of 10% by weight or less.