JPH11206320A - Ice cream - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide ice cream that has good taste and high stability to heat shock. SOLUTION: This ice cream mainly contains fat-free milk solid component, milk fat and egg components in which 10-40 wt.% of the milk fat are free lipids, the free fat(FF) constructs the network structure to include ice crystals and the free fat liberating from fat globules crystallizes to form the network structure.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an ice cream which does not contain an emulsifier or stabilizer, has a smooth texture, is excellent in flavor and has good shape retention. In particular, the ice cream of the present invention is stable against heat shock.

[0002]

2. Description of the Related Art Ice cream is referred to as "Ministry Ordinance on Milk and Dairy Product Ingredient Standards"
No.) specifies the component standards and production method standards.
Usually, it is manufactured by mixing a raw material such as a milk component, a sugar, and an egg component to prepare a liquid mix, freezing the mix with a freezer, and then freezing. The ice cream produced in this way is-
Stored or distributed under freezing below 18 ° C. However, heat shock may occur during the distribution process or during storage at home. For example, during the distribution process, during the unloading from the freezer truck, the temperature rises under the influence of the outside air, and then the product is re-frozen, or when the consumer purchases it at a store and puts it in a freezer at home. The temperature was repeatedly raised and lowered by being stored in the freezer and then re-freezing, when the door of the freezer was frequently opened and closed at home, and when the freezer was defrosted. In various cases, heat shock occurs. If you receive a heat shock during the distribution process and storage,
There is a problem of melting, causing a decrease in shape retention or deformation.

[0003] For this reason, the ice cream mix contains stabilizers such as gelatin, sodium alginate, carrageenan, xanthan gum, locust bean gum, sucrose fatty acid ester, glycerin fatty acid ester, and the like.
Emulsifiers such as lecithin, sorbitan fatty acid esters and propylene glycol fatty acid esters, and dietary fiber are added. For example, Japanese Unexamined Patent Publication
No. 43 discloses a proteinaceous water-dispersible macrocolloid, sugar,
In an ice cream composition containing at least a stabilizer and water, the yolk (raw) is mixed with the composition.
There is disclosed an ice cream-like food having a low calorie and good shape retention containing 0.3 to 4.0% by weight. Also, JP-A-9-135664 discloses that an adjusted whey protein processed product is added to an ice cream mix, or if necessary, salts are added together with the adjusted whey protein processed product, and further an emulsifier and the like are added. A method of producing an ice cream having good shape retention by blending is disclosed.

[0004]

As described above, when a stabilizer, an emulsifier, or an additive such as a modified whey protein product is blended, problems such as a decrease in shape retention and deformation are improved. . However, in the case where a stabilizer is incorporated, it is inevitable that a paste-like texture is exhibited, and in the case of an emulsifier, there is a problem that a flavor peculiar to the emulsifier is felt and the solubility in the mouth is deteriorated. In the above-mentioned JP-A-9-135664, a modified whey protein processed product is compounded without adding a stabilizer, but the adjusted whey protein processed product is prepared by processing whey protein to obtain lactose or Since it is obtained by removing salts, there is also a problem that the original flavor of milk is lacking. For this reason, the present inventors have studied to obtain an ice cream having good flavor and heat shock resistance. Accordingly, an object of the present invention is to provide an ice cream which can sufficiently feel the original flavor of milk and has good shape retention without using any emulsifier or stabilizer.

[0005]

The present invention provides the following ice cream for solving the above-mentioned problems. That is, non-fat milk solids, milk fat, saccharides, and egg components are the main components, 10 to 40% by weight of the milk fat content is composed of free fat, and the free fat forms a network structure to form an ice crystal. Is an ice cream.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The ice cream of the present invention uses non-fat milk solids, milk fat, sugars and egg components as main components in preparing a mix at the time of production. Do not mix at all. The reason for not adding a stabilizer or an emulsifier is not only for the purpose of improving the flavor, but also during the freezing, as described later, the demulsification of the mix is promoted, the milk fat is released, and a network structure is formed. This is to make it easier. In the present invention, milk components that can be used as non-fat milk solids include skim milk, whole milk, or skim milk powder or whole milk powder obtained by concentrating or drying these milks and once dried milk powder, such as water or raw milk. Reconstituted milk or the like dissolved in an aqueous medium can be used. The content of these non-fat milk solids is 7 to 20% by weight based on the total solids of the mix.

[0007] Any milk fat can be used as long as it is derived from milk, and examples thereof include unsalted butter and milk cream. This milk fat is incorporated in the mix in the range of 8 to 25% by weight. In addition, when whole milk or whole milk powder is used as non-fat milk solids, it is blended so that the fat percentage is within the above range in consideration of the amount of milk fat contained therein. When the mixing ratio of the above milk fat is less than 8% by weight, when a mix described later is frozen by a freezer, a network structure of the milk fat is not formed,
On the other hand, if it exceeds 25% by weight, agglomeration occurs and a network structure is not similarly formed.

As the saccharides, sucrose, glucose, fructose, isomerized saccharide, starch syrup and the like are used in the same manner as used for ordinary ice cream, and one or more saccharides are selected from these saccharides. Artificial sweeteners such as stevia and aspartame can also be added to these sugars. The amount of these saccharides varies depending on the types of saccharides and artificial sweeteners to be blended or the taste, but approximately
Preferably it is 10 to 15% by weight.

As the egg component, whole eggs, egg yolks, egg whites and the like can be used, and even those which are powdered can be used.
~ 10% by weight. In addition, depending on the purpose, it is possible to improve flavor and color by blending a small amount of a flavoring agent, a coloring agent and the like.

As described above, the raw materials were blended to prepare a mix having a total solid content of 35 to 45% by weight, and this mix was homogenized with a homogenizer or the like under a pressure of 100 to 150 kgf / cm ² . Then, heat sterilize at 68 ° C or more for 30 minutes or more. After homogenization and sterilization, the mix is cooled to about 0-5 ° C and aged for about 5-15 hours. Next, the mix thus prepared is introduced into a freezer and subjected to freezing at a dasher rotation speed of 100 to 300 rpm and an outlet temperature of -5 to -6C. The freezing time of the mix (the time from the introduction of the mix into the freezer to the freezing and discharge from the outlet) is preferably 0.5 to 8 minutes. As the general form of the freezer dasher, there are a palanquin-shaped dasher and a tubular-shaped dasher. In the present invention, either type of dasher can be used similarly. Next, the frozen product is rapidly frozen at -30 to -40 ° C, and then stored in a freezer at -18 ° C or lower.

In the present invention, since no emulsifier and stabilizer are added to the mix, freezing under the above-mentioned conditions allows 10-
40% by weight becomes free fat, and this free fat forms a network structure, and fine ice crystals (moisture frozen crystals) generated by freezing are protected in a state where they are wrapped in the free fat network structure. Therefore, heat shock resistance is increased. The reason is that the formation of the network structure by the free fat corresponds to the formation of a kind of gel body. That is, the fat globules in the ice cream mix are dispersed independently, but the free fat oozing out of the fat globules adheres to the surrounding fat globules due to the impact of stirring during freezing, and The spheres are connected. As a result, the connected fat globules form a network structure throughout the system. This means that if the system when the network structure is not formed is regarded as a sol, the system after the network structure is formed can be considered to have formed a gel. Therefore, even if the temperature rises to a temperature at which the ice crystals in the ice cream melt, the fat does not melt, so that the network structure is maintained as it is, and heat shock resistance and shape retention are imparted. Thus, the presence of free fat plays an important role, the amount being 10-40% by weight.
If the amount of free fat is less than 10% by weight, the amount becomes insufficient to form a network structure in the entire system, and if it exceeds 40% by weight, mutual aggregation of fat globules progresses, Instead of a network structure, a large aggregate is formed, and in this case, a network structure is not formed. From such a thing,
In the present invention, it is essential to generate an appropriate amount of free fat in order to form a network structure. The measurement of the free fat amount can be calculated as a value relative to the total fat amount by extracting the free fat using carbon tetrachloride in the same manner as the method for measuring the free fat amount of the whipped cream. Specifically, after dissolving ice cream with a small amount of distilled water, free fat is extracted twice with carbon tetrachloride using a separating funnel, and distilled water is added thereto to improve the interface separation. The carbon extract fraction is collected, carbon tetrachloride is evaporated, and the weight of free fat is measured. Total fat is measured by the Reese Gottlieb method.

In the present invention, the mixture containing no emulsifier and stabilizer at all is subjected to freezing in a freezer at a dasher rotation speed of 100 to 300 rpm and an outlet temperature of -5 to -6 ° C. You can get ice cream. In addition, an overrun is usually generated during freezing, but when the overrun increases, the shape-retaining effect can be further amplified. That is, when the overrun increases, the heat shock resistance of the air increases because the thermal conductivity of the air is low. Further, when an emulsifier and a stabilizer are added to the mix, the emulsification stability of the mix is increased, free fat is hardly generated, and a network structure is not formed. When the rotation speed of the dasher is less than 100 rpm, free fat is not generated because the stirring power is weak. On the other hand, if it exceeds 300 rpm, the amount of free fat increases and agglomerates to produce granulated milk fat. Further, if the outlet temperature of the freezer exceeds -5 ° C, the amount of free fat increases and agglomerates, and only a granulated product is formed. If the temperature is lower than -6 ° C, the amount of free fat is small and a network structure is not formed.
Therefore, in the present invention, the desired ice cream can be obtained by integrating the above freezing conditions.

[0013]

[Test Example] The following experiment was conducted to examine how the ice cream obtained when the milk fat percentage of the mix, the rotation speed of the freezer dasher, and the outlet temperature were changed was changed. . In addition, a test was conducted to determine how the composition changes depending on the presence or absence of an emulsifier or a stabilizer, and Test Example 2 was used.
As shown.

[0014]

Test Example 1 Mixing of Raw Materials The ice cream mix used in Test Example 1 was prepared based on the mixing ratio shown in Table 1. Incidentally, the components are also shown at the same time.

[0015]

[Table 1] Note) Fresh cream in the table has a fat content of 40% and nonfat milk solid content of 4.6%, and skim-concentrated milk has a fat content of 0.3% and nonfat milk solid content of 27.0%. All figures are% by weight.

Preparation of Mix Mix fresh cream and skim-concentrated milk, heat to 40 ° C. with stirring, add granulated sugar and egg yolk, and then add a part of the preparation water to homogenize the yolk. The mixture was sufficiently stirred until it was dispersed and dissolved. Add the rest of the water
After heating to 65 ° C and holding for 20 minutes, the first stage using a two-stage homogenizer (manufactured by Sanwa Kikai Co., Ltd., processing capacity: 3000 l / H)
150 kgf / cm ² , second stage 50 kgf / cm ² , homogenized, and sterilized at 85 ° C for 20 seconds with a plate-type sterilizing cooler.
Cooled to ° C. Add a certain amount of vanilla extract to this,
A mix was prepared by aging overnight at 5 ° C.

Preparation of Ice Cream The mix prepared as described above is placed in a freezer (AP
V-Crepaco, model: WS106GS, type 30 Datsusha), overrun was fixed at 30%, and freezing was performed under other freezing conditions shown in Table 2. Each of the resulting freezing mixes was filled into a round paper container of 115 ml in both sides coated with polyethylene, covered, then hardened at -30 ° C with a 4m / s air speed quick-freezing device, and the sample iced. I got a cream.

[0018]

[Table 2]

Comparative Evaluation of Samples Each of the samples obtained as described above was subjected to comparative evaluation by performing shape retention of the product, sensory evaluation, observation of the network structure, and measurement of the amount of free fat. Table 3 shows the results. still,
The evaluation method for each item is as follows. Product Shape Retention: A sample (ice cream) taken out of the container was placed on a wire mesh and left in a windless atmosphere at 20 ° C. for 1 hour to measure the amount of the melted drop. The shape retention was represented by the ratio (%) of the weight of the melted drop to the total weight. Sensory evaluation: Evaluation was made on the smoothness of the tissue when ingested by an evaluation panel of 20 males and 23 females in their 20s. The score was evaluated based on the following evaluation criteria. a) Extremely smooth: 7 points b) Extremely coarse: 1 point c) Intermediate between the above a and b: 4 points Observation of the network structure; Scanning electron microscope equipped with a cryo system (model manufactured by Hitachi, Ltd .; S -800) by cryo-SEM, which allows observation while keeping the frozen state. Measurement of free fat: After melting ice cream with a small amount of distilled water, use a separating funnel to remove free fat with carbon tetrachloride.
The extract was extracted once and distilled water was added thereto to improve the separation at the interface. Then, a fraction extracted with carbon tetrachloride was separated, and carbon tetrachloride was evaporated to measure the weight of free fat. Total fat was measured by the Reese Gottlieb method. And the ratio of the amount of free fat to the amount of total fat was shown by percentage (%).

[0020]

[Table 3]

As is clear from Table 3 above, using a mix having a milk fat content of 16% by weight and containing no emulsion stabilizer, a rotation speed of the dasher of 100 to 300 rpm and an outlet temperature of the freezer of -5.0 to -6.0 ° C. Sample numbers (6), (7), (1
The ice creams of (0), (11), (14), and (15) were evaluated as having a smooth texture in the sensory evaluation, and were found to have good shape retention. The amount of free fat supporting the shape retention was all in the range of 10 to 40% by weight, and it was confirmed by a scanning electron microscope that the free fat formed a network structure.

On the other hand, sample numbers (1), (5), (9), (13),
(17) was evaluated as having a coarse structure due to a large ice crystal body due to a high freezer outlet temperature, a small amount of free fat, and no network structure was observed under a scanning electron microscope. This results in a decrease in shape retention. Sample Nos. (2), (3) and (4) have insufficient Dasher rotation speed and lack kneading, resulting in a coarse tissue, a small amount of free fat, and no network structure. The shape retention was poor. In sample number (18), although a sufficient amount of free fat was generated, only a part of the network structure was recognized, and the others were scattered as aggregated fat mass. For this reason, the shape retention was not so good. It was determined that the number of revolutions of the dasher was too high, and the generated network structure might have been destroyed immediately. Sample Nos. (8), (12), (16), (19), and (20) had a very rough texture and poor shape retention.
This is because the ice cream became too hard because the freezer outlet temperature was low, and because the rotation speed of the dasher was too high, the stirring power became too strong and excessive free fat was generated and the fat globules aggregated, It is considered to have been buttered.

From the above test examples, electron micrographs used for observing the structure of ice cream tissue, particularly the state of fat, are shown as figures. Figure (Photo) 1 shows the sample number (9)
In a scanning electron microscope image observed at a magnification of 3000, fat globules of about 1 μm as shown by an arrow F are uniformly dispersed in the continuous phase. Large circles are bubbles. According to this scanning microscope image, it can be seen that the network structure is not formed at all. Figure (photograph) 2 shows the structure of sample number (10), observing the sample after forcibly performing a heat shock test (5 hours at -5 ° C, 9 hours at -25 ° C, repeated 30 times) (3000x). ). Fat globule as observed in sample number (9) (arrow F)
The number of fats is clearly low and the fat released from fat globules (arrow
FF) crystallizes to form a network structure. The symbol W and arrow W in the photograph are continuous phases in which non-fat milk solids, sugar, and the like are dissolved in water, and are observed as aggregates of fine particles. FIG. 3 (photograph) is an enlarged image (4500 times) of FIG. 2 (photograph), and each symbol is the same as in FIG. The distinction between the free fat network and the continuous phase is clear. Figure (photograph) 4 shows the sample number (1
2) was observed at a magnification of 100 times. This sample is (9), (1
Unlike 0), the released fat aggregates and exists as a large fat mass (about 300 μm) indicated by the arrow. This is the charred butter grain. By controlling the operating conditions such as the freezer outlet temperature and the dasher rotation speed in this way, a network structure made of free fat is formed.

[0024]

Test Example 2 Preparation of Samples Two mixes each containing the same raw materials as shown in Table 1 of Test Example 1 in the same ratio were prepared, and one of these mixes was mixed with locust bean gum and microcrystalline cellulose in a ratio of 2: 0.5% by weight of a stabilizer mixed in a ratio of 3 was added, and 0.2% by weight of stearic acid monoglyceride was added as an emulsifier to another mix to prepare mixes each containing a stabilizer and an emulsifier. Each of these two types of mixes was subjected to homogenization, sterilization, etc., and then introduced into a freezer, which was subjected to freezing at a dasher rotation speed of 150 and 250 rpm and an outlet temperature of -5.5 ° C., and was hardened by a rapid freezing device, and the sample (21 ) And (22) were prepared. Samples (21) and (22) were similarly evaluated in accordance with Test Example 1 for shape retention, network structure, and free fat amount. However, in the sensory evaluation, only the flavor was evaluated.
Table 4 shows the results of the evaluation.

[0025]

[Table 4]

Test Example 2 was conducted to examine the change when a stabilizer and an emulsifier were added to the mix under the preferable range of production conditions confirmed by Test Example 1.
As is clear from Table 4, in the sensory evaluation, the flavor and texture of the stabilizer and the emulsifier are felt, and the amount of free fat is small. This is because the flavor appears in the ice cream because the stabilizer and emulsifier are blended in the mix, and the amount of free fat increases the emulsifying power of the mix, making it difficult to demulsify during freezing Is determined. Then, due to the decrease in the amount of free fat accompanying the increase in the emulsifying power, a network structure is not formed, which results in a decrease in shape retention.

[0026]

The present invention will be specifically described below with reference to examples.

Example 1 35% by weight of a fresh cream having a fat percentage of 40% and 30.4% by weight of skim-concentrated milk having a non-fat milk solid content of 27% were charged into a tank and heated to 40 ° C. with stirring. Granulated sugar 14
After adding 18.4% by weight of the preparation water and 2.0% by weight of raw egg yolk to the dispersed and dissolved mixture, the yolk is sufficiently dispersed, and then the remaining preparation water is added to raise the temperature to 65 ° C. Warmed.
After holding this for 20 minutes, the first stage 150 kgf was used using a two-stage homogenizer (processing capacity: 3000 l / H, manufactured by Sanwa Kikai Co., Ltd.).
/ cm ² , 50 kgf / cm ² at the second stage, sterilized at 85 ° C. for 20 seconds by a plate-type sterilizing cooler, and immediately cooled to 5 ° C. To this, add 0.2% by weight of vanilla extract,
For one night to prepare a mix. Add this mix to a freezer (APV Crepaco model; WS106GS 30
And a freezer outlet temperature of -5.3 ° C. The frozen product was placed in a 115 ml plastic container, covered, and allowed to stand at −30 ° C. to freeze and harden to obtain an ice cream. This ice cream is
The flavor was good and the amount of free fat was 23% by weight. When observed with a scanning electron microscope, a network structure was observed and the shape retention was good.

[0027]

[Example 2] 40% by weight of a fresh cream having a fat percentage of 40%, 5.0% by weight of unsalted butter (83% of fat), and a solid content of non-fat milk of 27
30.4% by weight of skim concentrated milk was put into a tank and heated to 40 ° C. while stirring. 15.0% by weight of granulated sugar
Was added and dispersed and dissolved, and 7.4% by weight of prepared water and 2.0% by weight of raw egg yolk were added to sufficiently disperse the yolk, and then the remaining prepared water was added and the temperature was raised to 65 ° C. . this
After holding for 20 minutes, the first stage 150 kgf using a two-stage homogenizer
/ cm ² , 50 kgf / cm ² at the second stage, sterilized at 85 ° C. for 20 seconds by a plate-type sterilizing cooler, and immediately cooled to 5 ° C. To this, add 0.2% by weight of vanilla extract,
For one night to prepare a mix. Add this mix to a freezer (APV Crepaco model; WS106GS 30
Type dasher), the dasher rotation speed 180 rpm
At 10% overrun and freezing at the freezer outlet temperature of -5.8 ° C. The frozen product was placed in a 115 ml plastic container, covered, and allowed to stand at −30 ° C. to freeze and harden to obtain an ice cream. The free fat content of this ice cream was 21.5% by weight, and when observed with a scanning electron microscope, a network structure was observed and the shape retention was good. The flavor was also good.

[0028]

According to the present invention, ice cream may be subjected to a heat shock during the distribution process or storage, and when heat shock is received, the shape retention is inevitably reduced or deformed. For this reason, in order to improve the shape retention of ice cream, a stabilizer and an emulsifier are generally added to the mix, but when a stabilizer and an emulsifier are added, the flavor and food of the ice cream can be improved. It appears as a decrease in feeling.
On the other hand, the ice cream of the present invention does not contain any stabilizer or emulsifier, and a part of the blended milk fat becomes free fat, and the free fat forms a network structure. Then, the network structure is protected in a state where fine ice crystals (moisture frozen crystals) generated by freezing are enveloped. Thereby, since the network structure made of free fat has a high melting point, it is protected even at a temperature at which the ice crystal melts, the shape retention is improved, and the heat shock resistance is improved. Therefore, the ice cream of the present invention has improved shape retention while maintaining the most important requirement of food, such as good flavor.

[Brief description of the drawings]

It is explanatory drawing (scanning electron microscope photograph) which shows the structure | tissue of the ice cream of the test example 1 of this invention, and the ice cream of a control, especially the state of fat.

FIG. 1 is an explanatory view (scanning electron micrograph) showing a tissue of a control ice cream, particularly a fat state, in Test Example 1 of the present invention (3000 × magnification).

FIG. 2 is an explanatory view (scanning electron micrograph) (magnification: × 3000) showing the tissue, particularly the fat state, of the ice cream of the present invention after heat shock in Test Example 1 of the present invention.

FIG. 3 shows an enlarged image of FIG. 2 in Test Example 1 of the present invention (magnification: 4500 times).

FIG. 4 shows the state of the tissue of a control ice cream in Test Example 1 of the present invention (magnification: 100 times).

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Hiroshi Yamane 596-17, Ririko, Yorii-cho, Osato-gun, Saitama

Claims (1)

[Claims] A non-fat milk solid, milk fat, sugar, and egg components are main components, and 10 to 40% by weight of the milk fat content is composed of free fat, and the free fat forms a network structure. Ice cream containing ice crystals.