JPS59203449A - Foam-containing composition for ice cream - Google Patents

Abstract

PURPOSE:The titled composition providing a foam-containing product of ice cream consisting of gelatin having specific jelly strength and a decomposition product of protein as main components, capable of being whipped at low temperature, not being gelatinized after whipping, having improved workability good taste, etc. CONSTITUTION:Gelatin having jelly strength of 50-150 Bloom number and protein as main components are blended with gum, saccharide, acidity agent, spice, dyestuff, foaming agent, etc. in case of necessity to give 100-150% foamed matter at -3-25 deg.C, the foamed matter has 40-55wt% total solid content and is provided with characteristics of flow properties, to give the desired composition. USE:An inner extender and coating material for cream, candy, etc., ripple sauce, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a composition for frozen desserts, which is a jelly-formed composition mainly composed of gelatin and a protein decomposition product, which can be whipped at low temperatures and has flow characteristics that do not gel after whipping. Conventionally, typical examples of 1ftM children include marshmallow, bavarois, mousse, and florette. In addition, in recent years, unique frozen desserts have been provided by applying these foam-containing confectioneries to frozen desserts. In the production of these foam-containing confectioneries, the selection of materials is the most important factor that determines product characteristics. Especially foaming properties and foaming stability.

Texture is considered to be an important condition in product evaluation, and gelatin is commonly used as the main material that has the most excellent effect on texture. ! 1) Foaming compositions applied to frozen desserts are difficult to combine with frozen desserts such as candy and cream, are difficult to work with during filling, have gelling properties during low-temperature storage, have heat shock properties during freezing and thawing, and cause discomfort. It is said that gelatin is the main material, and methods for improving it by adding starch, dextrin, gum, OMO, pectin, fat, etc. have been proposed. However, both methods have the following drawbacks.

■ In order to obtain excellent foaming properties, foaming stability, and foaming uniformity, the jelly strength of gelatin, the main material, must be 15%.
Since a material with a bloom of 0 bloom or more, preferably about 300 bloom is used, it is necessary that the temperature at the overrun is 30° C. or more. At temperatures below 30°C, the viscosity is high, resulting in non-uniform foaming, making it impossible to obtain a preferable texture.

■ The viscosity of the foamed material after overrun increases rapidly as the temperature decreases.

At 20°C, it becomes gel-like. Therefore, it is necessary to perform filling in a short time.

■ When applied to frozen desserts, it is difficult to fix the foam because there is a large temperature difference between the foam and the frozen dessert.

■ Low-temperature preservation or cryopreservation state or cryopreservation l,
(When returned from the original state, it has rubber-like elasticity, lacks softness in texture, and gives an uncomfortable feeling.)

As a result of extensive research in order to eliminate the various drawbacks of conventional foaming compositions, the present invention has developed a jelly composition mainly composed of gelatin and protein decomposition products with a jelly strength in the range of 50 to 150 bloom. It can be foamed within the range of 3°C to 25°C, and the total solid content M of the foamed product is 4θ to 55 fJ 3i
It has been found that the above-mentioned problems can be solved by imparting properties of fluidity without gelatinization.

That is, 1. The present invention is a jelly-formed composition containing 2 to 4 layers of jelly with a jelly strength of 50 to 150 plumes, and 0.5 to 1.5 weight h1:% of a protein decomposition product as the main ingredients. ,
If necessary, a gum substance that facilitates foaming and foaming and imparts a viscosity that promotes foaming, a desired carbohydrate, an emulsifier, an acidulant, a flavoring agent, a coloring agent, and a foaming aid are added. This composition has the following characteristics.

(1) -3°C to 25°C 'a, 100 to 15
Obtain 0% Opara/. (11) The total solids content of the obtained foamed product is 40 to 55 cm.

(IIi) This foamed product was heated at 20°C for 30 minutes.

Or have fluidity for 10 minutes at 10°C.

The above-mentioned characteristics of the resulting foam facilitate filling in applications with frozen confectionery. In addition, the foamed product when stored at a low temperature after setting is still in a frozen state or when returned from a frozen state has appropriate elasticity and stability without giving a rubbery feel, and has a texture of 2 per mouth, and is suitable for frozen desserts. A frozen dessert foam-containing product was obtained that had excellent binding properties and harmony with the foam.

Regarding seratin and protein decomposition products used as main materials in the present invention, gelatin is animal skin, bone, l! In the hot water solubilization of raw materials containing collagen such as ii, the jelly strength is adjusted to 50 to 150 bloom.Proteolytic substances refer to vegetable protein decomposition products and animal protein decomposition products. , used alone or/and in combination. A vegetable protein decomposition product is obtained by heat-denaturing soybean protein and/or hydrolyzing it using an enzyme.

Animal protein is a collagen-hydrolyzed material obtained by processing collagen-containing raw materials such as animal skin, bones, keys, etc. with heat, pressure, acid, alkali, and enzymes, and its molecular weight is 1.0.
The pA is adjusted to a range of 00 to ao, ooo.

In addition, other ingredients such as gums include locust bean gum, guar gum, tamarind seeds, xanthan gum, etc., and carbohydrates include sugar, starch syrup, high-fructose sugar, powdered candy, dextrin, etc. Emulsifiers include lecithin, monoglyceride fatty acid esters, sucrose fatty acid esters, and the like.

Other organic acidulants, fragrances, dyes, foaming aids, and the like may be used as appropriate.

Below, features of the present invention in its application to frozen desserts will be described.

(2) Internal filling of creams and candies Filling with the foam obtained from the jelly composition of the present invention as a substitute for jams and bean pastes. The characteristics of this filling are (+)
Being able to choose colors freely. (It) It has a soft texture that goes well with creams and candies even at low temperatures or in frozen conditions.

■ Use as ripple sauce - Cool the overrun foam in the range of 3°C to 25°C.
It is used as a ripple sauce. The features of this use are (1) the ability to freely add color tones; (1
1) Since the foam melts at low temperatures, it gives all types of frozen desserts a harmonious texture.

■ Coating of bars such as creams and candies Coating part or all of the surface of creams, candies, etc. with the foamed product obtained by foaming at low temperatures. (A)
Features of thick coating include: (1) Color can be freely applied. (11) Poli-mu-up is possible. (1■) Because it has a good crispness, it blends well with cream and candy and does not cause any discomfort. (IV) Since it has excellent binding properties with cream and candy, only the coating layer will not be detached. (+1>?ff <Characteristics of coating include: (1) Color can be applied freely. (11) Adhesion rate is higher than other methods when attaching flanch, etc., and it is difficult to come off. (iil)
Does not give a filmy feel. (0) When coated on the entire surface, it acts as a heat shock protective film for creams, candy, etc., and prevents them from melting and dripping.

As described above, the foamed composition for frozen desserts of the present invention can provide a unique foamed frozen dessert product.

Examples of the present invention will be described below.

Example 1 20 g of gelatin (jelly strength 100 plume) and 5 g of soy protein decomposition and 200 g of sugar, 2 g of gum
+ Mix 1 g of emulsifier uniformly in powder form. Next, water 470
Add g + 300 g of starch syrup and heat to 80° C. to dissolve in the base metal and make syrup of jelly composition (i). Cool the soup to 25°C, add flavoring P and acidulant 9 pigments, transfer it to a stirring container and mix it with an autorotating, revolution-driven vertical mixer (manufactured by Shinyo Seisakusho). (Poisopar) for 2 minutes at high speed (120'rpm), then at low speed (70'rpm).
pm) for 3 minutes.

The 71h properties of the foamed product obtained are as follows.

When the foamed product obtained above is filled into creams and candies by a conventional method, it can easily flow into the creams and candies without causing any trouble, and it can also be used after freezing. The resulting foamed frozen confectionery product has a soft texture that is in harmony with cream and candy.

In addition, when the above foamed product was coated on the entire surface using the same method as the chocolate coating that is usually applied to cream and candy bars, it could be easily adhered to the cream and candy without causing any trouble. Moreover, the thickness ranged from about the same thickness as chocolate to one with considerable volume. In addition, when the product is returned from frozen storage, the coating layer does not come off, and it acts as a protective film against creams and candies, and has no heat shock properties. It was effective in preventing anyone. A unique foamed frozen confectionery product with a texture that is in harmony with cream and candy and has a crisp texture was obtained.

Example 2 Seratin 18 g (jelly strength 130 bloom) and Kolaken proteolytic substance (molecular weight 8,000) 8 g,
Sugar is o g, gum substance 1.8g, emulsifier 0.8g
Mix evenly in powder form. Next, water slog+ and 280 g of starch syrup are added and heated to 70° C. to obtain a syrup of a jelly composition. Cool this syrup to below 25°C and add flavoring.

Add acidulant 1 color and overrun for 1 minute using the freezer.

The properties of the foamed product obtained are as follows.

The foamed product obtained above was filled into cone cups in the same manner as soft serve ice cream, and had the same texture as soft serve ice cream.

In addition, when used in the same manner as floating cream on soft drinks, a unique cream-like soft drink f4-tl- was obtained.

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Claims (2)

[Claims] (1) Overrun at -3℃ to 25℃ is 100-1
1. A foam-containing composition for frozen confectionery characterized by having a solid content of 40 to 55% at 50% solid content and maintaining a fluid state. (2) The composition in (1) has a jelly strength of 50 to
The main phase is gelatin of 150 blooms and proteolytic substances, in addition to gum, sugar, emulsifier, acidulant, flavor, color,
The composition for frozen desserts according to claim 1, which contains a foaming aid and the like.