JPH11276085A - Liquid soft cream mixture - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a liquid soft cream mixture having excellent browning suppressing effect, preservability, distributing property and quality and useful for a raw material of a soft cream, etc., by adjusting a lactose content in a product within a prescribed range. SOLUTION: This liquid soft cream mixture is obtained by adjusting a lactose content in a product to 0.1-1.5% to impart a browning suppressing effect. The liquid soft cream mixture is obtained by mixing preferably 1-10 wt.% (reduced to a solid content) of a delactose, delactoprotein condensed milk in which a lactose content adjusted to 3-30 wt.% based on a solid component in a lipidless milk as a milk component.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a liquid soft mix as a raw material of a soft ice cream and a method for producing the same. The liquid soft mix of the present invention is characterized in that the lactose content is reduced, so that browning during storage and distribution is suppressed, and good quality is maintained for a long period of time.

[0002]

2. Description of the Related Art Conventionally, a liquid soft mix, which is a raw material of a soft ice cream, is produced by mixing milk as a main component, fats and oils, saccharides, a stabilizer, an emulsifier, etc., and homogenizing the mixture. . Then, the liquid soft mix is subjected to freezing while producing an overrun with a soft cream freezer, whereby a soft ice cream having a fine and smooth texture can be manufactured.

[0003] Milk components, particularly non-fat milk solids, to be incorporated into the liquid soft mix are necessary for imparting a unique flavor to milk and also for forming a smooth tissue. In addition, as non-fat milk solids that are blended in the liquid soft mix, concentrated milk, condensed milk, skim milk powder,
Butter milk powder, whey powder and the like are used, but it is particularly preferable to use skim milk powder. This is because the hydration of proteins, especially casein, contained in skim milk powder increases the whipping ability of the liquid soft mix and stabilizes bubbles, and also, due to the emulsifying power of casein, the liquid soft mix contains This is because the suspension stability of fat is increased.

[0004] By the way, after the liquid soft mix is manufactured, it is frozen in a freezer for soft ice cream,
Although it is consumed as a soft ice cream, a period required from the production of the liquid soft mix to the consumption of the soft ice cream may be as long as about six months. Therefore, in a normal liquid soft mix production process, a heat treatment is performed at 140 to 160 ° C. for about 2 to 10 seconds, and the liquid soft mix is generally distributed as a so-called long life product.

[0005] The liquid soft mix must maintain good physical properties in terms of flavor, color tone, viscosity, emulsion stability, etc. until it is consumed as a soft ice cream. The problem of browning occurs during storage for a period. In particular, when the liquid soft mix is placed in a normal temperature zone or a high temperature zone, the browning becomes remarkable. When a white product such as vanilla flavor is produced from the liquid soft mix that has turned brown in this way, there is a problem that even if other physical properties are good, the commercial value is completely lost.

[0006]

DISCLOSURE OF THE INVENTION In order to solve the problem of browning of this liquid soft mix, the present inventors have
After intensive research, they found that reducing the lactose content in the liquid soft mix can provide the liquid soft mix with a browning-inhibiting effect while maintaining the physical properties of a normal liquid soft mix. Was.
In producing such a liquid soft mix, it has been found that it is preferable to mix a lactose-free milk protein-enriched milk as a milk component, and the present invention has been completed. Therefore, an object of the present invention is to provide a liquid soft mix having a lactose content in a product adjusted to 0.1 to 1.5% to impart a browning suppressing effect. Further, the present invention, the lactose content in the product is 0.1 to 1.5
% To provide a method of producing a liquid soft mix by mixing a milk lactose-free protein-enriched milk as a milk component when producing a liquid soft mix having a browning suppression effect adjusted to be 0.1%. And

[0007]

In the present invention, the lactose content in the product is adjusted to 0.1 to 1.5% in order to impart a browning inhibiting effect to the liquid soft mix. In addition, the liquid soft mix of the present invention is based on a dairy component, like a normal liquid soft mix, and, as appropriate,
It is prepared by adding fats and oils, sugars, stabilizers, emulsifiers and the like.

The milk component which can be used in the present invention is skim milk, whole milk, casein, whey protein and the like, and can be used by reducing milk powder such as skim milk powder and whole milk powder. However, in the liquid soft mix of the present invention, since the lactose content in the product must be adjusted to be 0.1 to 1.5%, it is necessary to use a milk component having a reduced lactose content in advance. There is. And, as the milk component, preferably, a lactose-free lactose protein-enriched milk powder whose lactose content with respect to non-fat milk solid content is adjusted to 3 to 30% by weight is used. In addition, the lactose content of the nonfat milk solid content of normal skim milk or skim milk powder is about 55%, but this skim milk protein-enriched milk, from skim milk or whole milk,
Lactose is removed by a membrane treatment using an ultrafiltration (UF) membrane or the like, and the milk protein is concentrated. If necessary, this is dried and powdered into a milk powder by a treatment such as spray drying. It is. Then, by controlling the conditions of the membrane treatment, it is possible to obtain a lactose-free milk protein-enriched milk adjusted to a lactose content or a milk protein content as required.

The fats and oils that can be used in the present invention include animal and vegetable fats and oils such as milk fat, coconut oil, palm oil, rapeseed oil, soybean oil, and the like.
Examples include isomerized sugar, glucose, starch syrup and the like, but artificial sweeteners and the like can also be used. Further, the stabilizers that can be used in the present invention include κ carrageenan, sodium carboxymethylcellulose (CMC), sodium alginate, agar, furcellulan, starch, pullulan (trade name), xanthan gum, locust bean gum,
Curdlan and the like; and emulsifiers include sucrose fatty acid esters, sorbitan fatty acid esters, glycerin fatty acid esters and the like, and these can be used alone or in combination.

[0010] As described above, by appropriately blending fats and oils, saccharides, stabilizers, emulsifiers and the like based on the milk component whose lactose content is adjusted, a browning inhibiting effect can be imparted to the liquid soft mix. In addition, it is possible to provide a liquid soft mix in which good quality is maintained for a long period of time while suppressing browning during storage and distribution. In the present invention, the lactose content in the liquid soft mix is 0.1 to
It is important to adjust to the 1.5% range. If the lactose content is less than 0.1%, it is not possible to maintain sufficient viscosity, which is a necessary product suitability, and it is unsuitable as a product in terms of emulsion stability, overrun, maintenance of shape retention, etc. It becomes something. On the other hand, when the lactose content exceeds 1.5%, the effect of inhibiting browning is not exhibited, and the product is unsuitable.

[0011]

DESCRIPTION OF THE PREFERRED EMBODIMENTS In producing a liquid soft mix of the present invention, a milk component serving as a base, preferably
A lactose-free milk protein-enriched milk whose lactose content is adjusted to 3 to 30% by weight based on the solid content of non-fat milk is mixed with 1 to 10% by weight in terms of solids. In order to make the lactose content of the non-fat milk solid content of the non-fat milk solids of the lactose-free milk protein-enriched milk less than 3% by weight, the process of membrane treatment becomes complicated, which is not preferable. When lactose-free lactose protein-enriched milk having a lactose content of more than 30% by weight of non-fat milk solids is used, when the lactose content in the liquid soft mix is adjusted to the range of 0.1 to 1.5%, non-fat milk solids There is a problem that the required amount is not enough. further,
It is sufficient to add about 3 to 10% by weight of fats and oils, about 10 to 25% by weight of saccharides and about 0.1 to 1% by weight of a stabilizer, and if necessary, an appropriate amount of an emulsifier.

Then, after preliminarily heating a solution obtained by appropriately mixing the milk component, fats and oils, saccharides, stabilizers, emulsifiers and the like to 60 to 70 ° C., a homogeneous pressure of 140 to 160 kg / cm ² (when powdered milk is used) Is homogenized at a homogenous pressure of 200-500 kg / cm ² ) and 140-160 ° C
The liquid soft mix of the present invention can be produced by performing the heat treatment for 2 to 10 seconds. Furthermore, if necessary, homogenization can be performed again at a homogenous pressure of 180 to 220 kg / cm ² .

The liquid soft mix thus produced has a good color tone as a long-life product, in which browning during storage and distribution is suppressed. In addition, by using this liquid soft mix as a raw material and freezing while giving an overrun with a freezer for soft ice cream, a soft ice cream having a fine-textured and smooth texture can be produced.

Now, the present invention will be described in further detail with reference to Examples and Test Examples.

[0015]

Example 1 Lactose-free lactose milk protein concentrate containing 66.39 kg of water and a lactose content of 4.31% by weight based on the solid content of non-fat milk 2.
70 kg, refined coconut oil 5.95 kg, granulated sugar 7.15 kg, isomerized sugar (trade name: R-30, manufactured by Showa Sangyo) 2.67 kg, powdered starch syrup 14.
09 kg and 0.10 kg of sodium caseinate were added and mixed. To this, 400 g of a stabilizer mainly containing sodium alginate was added, and 150 g of sucrose fatty acid ester and 400 g of glycerin fatty acid ester were added and mixed as emulsifiers. Then, after preliminarily heating the mixture to 65 ° C, the mixture is homogenized at a uniform pressure of 400 kg / cm ² , and further heated at 150 ° C for 4 hours.
After heat treatment for 2 seconds, the mixture was homogenized again at a uniform pressure of 200 kg / cm ² to produce a long-life liquid soft mix. The liquid soft mix had a total solids ratio of 31.99%, a non-fat milk solids ratio of 2.50%, and a fat ratio of 5.99%.
% And lactose content was 0.12%.

[0016]

Example 2 Lactose-free lactose protein-enriched milk powder adjusted to 66.52 kg of water and the lactose content based on non-fat milk solid content to 4.31% by weight 1.
Powdered milk mixed with 95 kg and 1.80 kg nonfat dry milk (lactose content 27.6 kg)
Wt.), Refined coconut oil 5.95 kg, granulated sugar 7.44 kg, isomerized sugar (trade name: R-30, manufactured by Showa Sangyo) 2.67 kg, powdered starch syrup
12.64 kg and 0.10 kg of sodium caseinate were added and mixed. To this, 400 g of a stabilizer mainly containing sodium alginate was added, and 150 g of sucrose fatty acid ester and 400 g of glycerin fatty acid ester were added and mixed as emulsifiers. Then, after preliminarily heating the mixture to 65 ° C, homogenizing it at a uniform pressure of 400 kg / cm ² ,
For 4 seconds, and then homogenized again at a uniform pressure of 200 kg / cm ² to produce a long-life liquid soft mix. The liquid soft mix had a total solid content of 31.99%, a nonfat milk solid content of 3.53%, and a fat content of 5.99%.
% And lactose content was 1.03%.

[0017]

[Comparative Example 1] 6.30 kg of skim milk powder (lactose content about 55% by weight), refined coconut oil 5.95 kg, granulated sugar 8.09 k in 66.53 kg of water
g, 2.67 kg of isomerized sugar (trade name: R-30, manufactured by Showa Sangyo), 9.41 kg of powdered starch syrup, and 0.10 kg of sodium caseinate were added and mixed. 400 g of a stabilizer containing sodium alginate as a main component was added thereto, and 150 g of sucrose fatty acid ester and 400 g of glycerin fatty acid ester were used as emulsifiers.
Was added and mixed. Then, after preheating this to 65 ° C., it was homogenized at a homogenous pressure of 400 kg / cm ² ,
Heat treatment at 50 ° C for 4 seconds, then reapply homogeneous pressure 200kg / c
and homogenized in m ^2, to produce a liquid soft mix of long life. In addition, about this liquid soft mix,
Total solids 31.99%, non-fat milk solids 6.00%, fat percentage
5.99%, lactose content was 3.33%.

[0018]

[Comparative Example 2] Lactose-free lactose protein-enriched milk powder in which 66.40 kg of water and the lactose content based on the nonfat milk solid content were adjusted to 35.3% by weight 4.
37 kg, refined coconut oil 5.95 kg, granulated sugar 7.58 kg, isomerized sugar (trade name: R-30, manufactured by Showa Sangyo) 2.67 kg, powdered starch syrup 11.
95 kg and 0.10 kg of sodium caseinate were added and mixed. To this, 400 g of a stabilizer mainly containing sodium alginate was added, and 150 g of sucrose fatty acid ester and 400 g of glycerin fatty acid ester were added and mixed as emulsifiers. Then, after preliminarily heating the mixture to 65 ° C, the mixture is homogenized at a uniform pressure of 400 kg / cm ² , and
After heat treatment for 2 seconds, the mixture was homogenized again at a uniform pressure of 200 kg / cm ² to produce a long-life liquid soft mix. The liquid soft mix had a total solids ratio of 31.9%, a non-fat milk solids ratio of 4.08%, a fat ratio of 6.02%,
The lactose content was 1.54%.

[0019]

[Comparative Example 3] Lactose-free lactose protein-enriched milk powder in which 66.43 kg of water and lactose content with respect to non-fat milk solid content were adjusted to 1.98% by weight 2.
61 kg, refined coconut oil 5.95 kg, granulated sugar 7.14 kg, isomerized sugar (trade name: R-30, manufactured by Showa Sangyo) 2.67 kg, powdered starch syrup 14.
15 kg and 0.10 kg of sodium caseinate were added and mixed. To this, 400 g of a stabilizer mainly containing sodium alginate was added, and 150 g of sucrose fatty acid ester and 400 g of glycerin fatty acid ester were added and mixed as emulsifiers. Then, after preliminarily heating the mixture to 65 ° C, the mixture is homogenized at a uniform pressure of 400 kg / cm ² , and further heated at 150 ° C for 4 hours.
After heat treatment for 2 seconds, the mixture was homogenized again at a uniform pressure of 200 kg / cm ² to produce a long-life liquid soft mix. The liquid soft mix had a total solids ratio of 31.9%, a non-fat milk solids ratio of 2.44%, a fat ratio of 6.01%,
The lactose content was 0.05%.

[0020]

Test Example 1 Each of the liquid soft mixes prepared in Example 1, Example 2, Comparative Example 1, Comparative Example 2, and Comparative Example 3 was cooled to 12 ° C., and then filled in a 100 ml container in a sterile room. . Then, the mixture was stored at 5 ° C. and the viscosity of the liquid soft mix was measured for one day, one week, two weeks, and one month. The viscosity was measured with a B-type viscometer using rotor No. 2 at a temperature of 5 ° C.
Measured at 0 rpm for 30 seconds, and the average value as viscosity
Expressed in cP units.

Similarly, the liquid soft mix filled in the container is kept at 5 ° C. or 35 ° C. and protected from light, and the color tone of the liquid soft mix for one week, two weeks and one month is stored. The degree of browning was measured and evaluated. The color tone was measured using a color difference meter (CR-100, manufactured by Minolta), the sensory chromaticity Lab value of the stirred sample was measured, and the color difference of each sample with respect to the initial was represented by an NBS value. The degree of the color difference based on the NBS value is as shown in Table 1.

[0022]

Table 1 ──────────────────── 0.0-0.5 Very slightly different 0.5-1.5 Slightly different 1.5-3.0 Perceptibly different 3.0-6.0 Notably Different 6.0 ~ 12.0 Extremely different 12.0 or more Different color system ────────────────────

Table 2 shows the measurement results of viscosity and color tone in this test example.

[0024]

[Table 2] ──────────────────────────────────── Save ───────── 1 day 1 week 2 weeks 1 month ────────────────────────────── ────── Example 1 Viscosity 128 134 138 125 NBS value (5 ° C)-0.20 0.34 0.52 NBS value (35 ° C)-2.15 4.09 4.58 ──────────────── ──────────────────── Example 2 Viscosity 156 160 163 150 NBS value (5 ° C)-0.27 0.39 0.60 NBS value (35 ° C)-2.37 4.31 4.79 ──比較 Comparative Example 1 Viscosity 172 179 168 174 174 NBS value (5 ° C)-0.56 0.97 1.36 NBS value (35 ℃)-4.83 6.52 6.96 ───────────────────────────── ────── Comparative Example 2 Viscosity 145 156 155 151 NBS value (5 ° C)-0.49 0.88 1.22 NBS value (35 ° C)-3.78 5.91 6.60 ──────────────── ──────────────────── Comparative Example 3 Viscosity 72 75 68 63 NBS value (5 ℃)-0.25 0.39 0.57 NBS value (35 ℃)-2.20 4.23 4.51 ──────────────────── ──────────────────────────────────

According to this, the liquid soft mix produced in Example 1 and Example 2 has a low lactose content in the product.
Since it is adjusted to the range of 0.1 to 1.5%, it has a preferable viscosity and has NBS even when stored for a long time.
The change in the value was small, and the browning was suppressed. On the other hand, the liquid soft mix produced in Comparative Example 1 contains ordinary skim milk powder and the lactose content is not adjusted at all. Notably, it was unsuitable as a product. In addition, the liquid soft mix produced in Comparative Example 2 has a lower lactose content than that of a normal skim milk powder, but the lactose content in the product exceeds the upper limit of 1.5%. The effect of suppressing the change was not exhibited, and the product was unsuitable. Furthermore, the liquid soft mix produced in Comparative Example 3 did not sufficiently maintain the viscosity that is a necessary product suitability because the lactose content in the product was less than the lower limit of 0.1%, and the emulsion stability and over- In terms of orchids, maintaining shape retention, etc.,
The product was unsuitable.

As described above, by adjusting the lactose content in the liquid soft mix, a browning suppressing effect can be imparted while maintaining proper physical properties.

[0027]

The liquid soft mix of the present invention has an effect of suppressing browning by adjusting the lactose content, so that browning during storage and distribution is suppressed, and good quality is achieved. Is maintained for a long time.

Claims (3)

[Claims] 1. A liquid soft mix, characterized in that the lactose content in the product is adjusted to 0.1 to 1.5% to impart a browning inhibiting effect. 2. The method for producing a liquid soft mix according to claim 1, wherein as the milk component, a lactose-free milk protein-enriched milk whose lactose content is adjusted to 3 to 30% by weight based on solid content of non-fat milk. Characteristic liquid soft mix manufacturing method. 3. The production method according to claim 2, wherein the amount of the de-lactose milk protein-enriched milk is 1 to 10% by weight in terms of solid content.