JPS6016210B2 - Ice cream composition - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to ice cream compositions using a complex of microcrystalline cellulose, a dispersant, and a disintegrant as a stabilizer.

More specifically, microcrystalline cellulose, a dispersant, and a disintegrant are ground and kneaded in the presence of moisture, and the dried moisture-retaining complex is used as a stabilizer to provide a refreshing texture and heat resistance. This invention relates to an ice cream composition with excellent shock properties. The present invention relates to hard ice cream that is filled into a cup after freezing and hardened at about 120 to 140 qo. Conventional ice creams have used synthetic and natural water-soluble polymers as stabilizers, but ice creams using water-soluble polymers have the following drawbacks.

1. Water-soluble polymers have a high water-holding ability and tend to cause whey-off in the mix. 2. There is a glue-like feeling due to the viscosity of the water-soluble polymer, which makes it a net IJ.

3 The water-soluble polymer significantly thickens the mix, making it difficult to increase the mix flow rate during processes such as homogenization, sterilization, and cooling, resulting in low production efficiency.

4. Synthetic waterport polymers are required to be labeled, which is disliked by consumers. 5. When stored frozen for a long period of time, ice crystal growth occurs, resulting in a decrease in texture and shrinkage. Something easy to do.

These drawbacks are that the stable structure of ice creams due to water-soluble polymers, except for special cases such as carrageenan,
This is due to its thickening effect, which is an unavoidable problem as long as water-soluble polymers are used as stabilizers.

In order to improve these problems, the use of a composite consisting of microcrystalline cellulose and sodium carboxymethyl cellulose (trade name: Avicel RC) was considered, but it was not possible to get out of the framework of synthetic glue labeling requirements, and it was not stable. Its status as an agent is also insufficient, and it has not been able to provide a complete solution.

The present invention relates to an ice cream composition that does not significantly increase mix viscosity, prevents whey-off, and provides a refreshing texture and excellent heat shock resistance.

Ice cream (general term for ice cream, ice milk, and lacto ice) having novel physical properties intended by the present invention has the following composition.

That is, the ice cream composition referred to in the present invention is
Microcrystalline cellulose is 50 to 95% by weight, the total amount of dispersant and disintegrant is 50 to 5% by weight, and the blending ratio (weight ratio) of dispersant and disintegrant is 9/1 to 1'9. A water-dispersible composite obtained by grinding, kneading, and drying these three components in the presence of water, milk solids, a sweetener, an emulsifier, and water, and if necessary, vegetable fat, Ion sequestering agent, coloring agent,
Refers to a composition that includes a thickener, flavoring agent, acidulant, solid content regulator, etc.

The constituent elements of the present invention will be described in further detail as follows.

The composite referred to in the present invention is a composite composed of microcrystalline cellulose and mallet that is easily dispersed in water, and its composition is 50 to 95% by weight of microcrystalline cellulose, a dispersant as defined in the text, and the total content of disintegrants is 50-5% by weight,
The weight ratio of dispersant/disintegrant should be between 9/1 and 1/9.

The microcrystalline cellulose referred to here is a cellulose crystallite aggregate having a substantially constant degree of polymerization obtained by acid hydrolysis or alkaline oxidative decomposition of cellulose, and is a cellulose crystallite aggregate having a substantially constant degree of polymerization. Volume 42, pages 502-50th sword (19
Level-off cellulose as defined in the report by O.H. Batista described in 50), and which has an average degree of polymerization of 3 as measured by ammonium copper solution method.
75 or less.

In order to further enhance the effects of the present invention, it is preferable to use microcrystalline cellulose having an average particle size of 15 microns or less, preferably 10 microns or less. The dispersing agent used in the present invention is a water-swelling agent that is naturally occurring or obtained by a fermentation method as described below.
It refers to a transparent and/or water-soluble polymer substance, and it must have a large swelling power with water or exhibit viscosity with water, and must have good compatibility with microcrystalline cellulose in water.

Specific examples include guar gum, locust bean gum, carrageenan, gum tragacanth, furcelleran, and xanthan gum, among which guar gum, furcelleran, carrageenan, gum tragacanth, and zanthan gum are preferred. The above dispersants can be used alone or in combination of two or more.

The disintegrant used in the present invention must have good compatibility with microcrystalline cellulose in water, be easily soluble in water, exhibit almost no viscosity, and be a low-molecular-weight bran. is available.

Specifically, there are starch decomposition products such as monosaccharides and disaccharides such as grapes, sucrose, fructose, and lactose, dextrin, low-viscosity modified starch, and cyclodextrin.

These may be used alone or in combination of two or more. Among these, starch decomposition products are particularly suitable.

The mixing ratio of the dispersant and disintegrant to the microcrystalline cellulose must be as follows.

First, the dispersant/disintegrant weight ratio should be in the range of 9/1 to 1'9, preferably 2/1 to 1/4.

At ratios greater than 9/1, the composite does not disintegrate and disperse quickly and completely, and agglomerates of coarse microcrystalline cellulose particles accumulate.

If the ratio is smaller than 1/9, even if it collapses, the protective colloid effect on microcrystalline cellulose will not be sufficient and the effect of the present invention will be diminished.

The total amount of dispersant and disintegrant should then be between 5 and 5% by weight of the composite. In other words, the microcrystalline cellulose should represent 95-5% by weight of the composite. If the total amount of the dispersant and disintegrant is less than 5% by weight, the dispersibility of microcrystalline cellulose will be insufficient, and it will not function as a stabilizer even when applied to ice creams. Also, the total content is 5
If the amount exceeds 1% by weight, whey-off tends to occur as in the case of using conventional stabilizers made of water-soluble polymers, and it is also difficult to obtain the unique crisp feeling.

A composite of microcrystalline cellulose, a dispersant, and a disintegrant is prepared by grinding and kneading them in the presence of moisture, substantially tightly coating the surface of microcrystalline cellulose with the dispersant and disintegrant, and then drying. obtained by doing.

In the grinding and kneading step, it is desirable that the average particle size of the microcrystalline cellulose be 5 microns or less from the viewpoint of uniform dispersibility of the resulting composite in the liquid. An example of the method for producing the composite described above is shown in Reference Example 1.

However, the complex defined in the present invention is not limited to this. When the complex is used alone as a stabilizer in ice creams, the amount added is usually 0.05 to 2. It is about % by weight.

If it is less than 0.05% by weight, the effect of preventing shrinkage during storage is weak and there is no effect of improving heat shock.

On the other hand, if the amount exceeds 2% by weight, the effect commensurate with the added amount cannot be obtained, which is not economical, and a sticky texture appears. The complex is between 0.05 and 2. Ice creams containing about 10% by weight have a low mix viscosity, no whey-off, and a refreshing texture. At the same time, the heat shock resistance is particularly improved.

These effects could not be obtained with conventional stabilizers whose main components are water-soluble polymers. The complex can also be used as a stabilizer in combination with other thickeners.

The augmentation medicines referred to in this) include guar gum, locust pea gum, chira raginan, chira raya gum, tragacanth gum, furcelleran, tamarind seed gum, zaanthan gum,
It refers to one or a mixture of two or more of the group consisting of polysaccharides and proteins such as sodium caseinate and pectin. When using the above-mentioned thickeners together, care must be taken since adding too much of other thickeners will reduce the effects of the present invention. Next, regarding milk solids content, the following addition range is legally required:
The present invention also follows this.

In other words, for ice cream, 15% by weight or more (
In the case of ice milk, the milk fat content is 1% by weight or more (of which the milk fat content is 3% by weight or more), and in the case of lacto-ice, the milk fat content is 3% by weight or more. Currently, sweeteners are determined by consumer preferences, and the amount used is free.

The emulsifiers include phospholipids, glycerol fatty acid esters, Fukitane fatty acid esters, sorbitan fatty acid esters, propylene glycolic acid fatty acid esters, etc., and glycerol fatty acid esters are particularly preferred.

Particularly preferred is one or a mixture of two selected from the group consisting of stearic acid monoglyceride, oleic acid monoglyceride, and palmitic acid monoglyceride. The remaining amount of the essential ingredients mentioned above is water, vegetable fat added if necessary, ion sequestering agent, coloring agent, fragrance,
This is dominated by acidulants, solid content regulators, thickeners, etc.

(Reference Example 1) An example of the method for producing the composite of the present invention is as follows.

Purified linter (average degree of polymerization 1500-1600) lk9
was hydrolyzed in a 2.5 N hydrochloric acid solution at 105° C. in one pass (bath ratio of 1 needle), and then filtered through a washing oven with warm pure water to recover 2.3 k9 wet cakes with a water content of 70%.

A small amount of sample was taken from this, a dispersion liquid with a concentration of 15% by weight was made, and after diluting with a rope at 150 pm for 3 minutes using an Ace homogenizer manufactured by Nippon Seiki Co., Ltd.,
When the particle size distribution was measured using a centrifugal sedimentation type particle size distribution analyzer CP-50 (manufactured by Mfg. Co., Ltd.), the average particle size was 4.2 microns, and particles of 1 micron or less accounted for 5% by weight. This wet cake is 2.0k9 and guar gum (medium viscosity) 0.3
K9 and dextrin 0.1k9 were put into a kneader, and after kneading and grinding for 90 minutes, the hole diameter of the extrusion fitting was 2.5.
Extrude it into a noodle shape through an extruder with a side hole area of
A dry product was obtained. Next, apply this to a hammer mill and
A powder of 700 was obtained which passed through the 0 mesh node. The composite thus obtained has good dispersibility in water,
Measurement results using a rotational viscometer revealed that a 2% aqueous solution of the same had chicken trobi properties. (Method for producing ice creams) Weigh the milk solids (milk fat and/or non-fat milk solids), sweetener, emulsifier, stabilizer, water, and other additives if necessary, and make 690 to 70 qo. Pasteurize with mixing for 30 minutes.

Flavoring is added 5-2 minutes before the end of the sterilization process. This is 1
It was passed through a homogenizer twice at pressures of 00k9/ground and 130k9/ground, then rapidly cooled to 5°C, and placed in a batch freezer (Mitsubishi Heavy Industries, Ltd.'s Soft-serve Ice Cream Freezer S).
Freezing is carried out for 1.2 nights in F-pine mould.
When the desired overrun is obtained, it is taken out, filled into a cup, frozen at 140 ooohs overnight, and then stored in a freezer at 120 ooohes. . (Test method for ice creams) 1. Mix viscosity: A homogenized mix cooled to 5° C. was measured at 30 pm using a B-type viscometer, No. Measure the viscosity with two rotors (unit: centipoise).

2. Mix stability: Place the above mix into a 100-liter sedimentation tube, leave it in a refrigerator (15°C to 800°C) for 48 hours, and observe the presence or absence of whey-off.

3 Heat shock resistance: As an accelerated test assuming long-term storage, ice cream was stored in a cup at -20 pm.
For one day, keep it at 15℃ for IQ minutes, repeat this 5 times,
Subject to tasting test.

4 Tasting test: Evaluate ice creams on the following items.

Example 1 The composite listed in Table 11 was prototyped, an iced milk mix was created using the recipe shown in Table 2, the viscosity and stability of the mix were measured, and further, iced milk was created from the iced milk mix, and a tasting test was conducted. As a result of measuring heat shock resistance, Table 3 was obtained.

Table 1: DP = average degree of polymerization. x=average particle size). Sho A
-0 are comparative examples.

Table 2 Table 3 Evaluation results Rice: With whey off LX), with whey off O)
Example 2 Using the complex shown in Table 4, ice milk was prepared according to the recipe shown in Table 2.

The evaluation results are shown in Table-5. Table-4 Composite composition Rice average degree of polymerization 140. Average particle size 10 microns Rice starch decomposition product (MALTRINM200 manufactured by GRAIN PROOHSSING OO-P) Table 5 Evaluation results Example 3 Base of Example 2. Using a complex of 13 as a stabilizer, Table-
Ice milk was made using two recipes.

However, the emulsifier used is as follows. Table-6 Emulsifier consideration Stearic acid ester/oleic acid ester = 3/
Table 1-7 Evaluation Results Examples Lacto ice was prototyped and evaluated using the formulations shown in Table 8 and the complexes shown in Table 19.

The evaluation results are shown in Table-10. Table-8 Lactice disposal table-9 Composite composition table-10 Evaluation results U: Microcrystalline cellulose with karaya gum and maltosoxtrin 1/1) and: Microcrystalline cellulose with xanthan gum and maltodextrin 1/1) Gate anchor snake crystal cellulose - No. 22
~No. 28 and D and E samples for half a year -20
When I kept it at 00, it was a shame. 22-23 A slight shrinkage was observed in D and E.

No. 24～earth. No. 28 had excellent shrink resistance.
Also, No. 24~No. 28 is earth. 22~No. 23
It was more pleasant to chew and had a butter-rich texture, similar to high-quality ice cream.

Example 5 No. of Table-4 Using 13 complexes, the effect of combined use with other thickeners was investigated.

The formulation was the ice milk formulation shown in Table 2, but the amount of stabilizer added was varied in the range of 0 to 1.5%. The evaluation results are shown in Table 11. Table-11 Evaluation results locations. 29～earth. 43 ice milk for half a year -20qo
I saved it and it was a shame. 29 and M. 30 caused significant shrinkage, and the gunwale. 31 had a slight shrinkage.

Another ship. 43 had only a small amount of shrinkage, but ice crystals had grown large near the outside of the cup. The gunwale. 2 ships. A similar increase in ice crystals was observed in No. 30 as well. Example 6 Ice cream was made according to the recipe shown in Table-12.

The complex used was XG shown in Table 19, and the amount added was adjusted within the range of 0 to 2.0%. Also, as a thickener,
A mixture of guar gum, locust bean gum, and carrageenan in a ratio of 4:4:2 was used to examine the combined effects. The results are shown in Table 13. Table-12 Ice cream formulation (converted to solid content) Table-13 Evaluation results (as per day). QH is a comparative example: G (Asahi Kasei RO-581
). Day (7HF manufactured by Hercules) No. 44, No.
49 F~days showed shrinkage after half a year of storage.

Finally, the effects obtained by the present invention are listed below. 1. Mix stability is good and there is no whey-off.

2. Gives a refreshing texture and does not have a pasty texture (especially suitable for summer and after-meal desserts).

3. The mix viscosity is low and the homogenization, sterilization, and cooling processes are efficient.

4. Synthetic glues do not need to be labeled.

5. Excellent heat shock resistance.

6. To improve chewing comfort and provide a substitute effect for milk solids.

7. Prevent shrinkage.

Claims (1)

[Scope of Claims] 1 Microcrystalline cellulose is 50 to 95% by weight, the total amount of dispersant and disintegrant is 50 to 5% by weight, and the weight ratio of dispersant/disintegrant is 9/1-1/ An ice cream composition substantially consisting of a water-dispersible composite obtained by grinding and kneading the three components as shown in No. 9 in the presence of moisture, and then drying the same, milk solids, a sweetener, an emulsifier, and water. . 2. The composition according to claim 1, wherein the emulsifier is one or a mixture of two selected from the group consisting of stearic acid monoglyceride, oleic acid monoglyceride, and palmitic acid monoglyceride. 3 The dispersant is guar gum, carrageenan, furcelleran,
Karaya gum, xanthan gum, or a mixture of two or more selected from the group, and the disintegrant is monosaccharide, disaccharide,
The composition according to claim 1, characterized in that the composition is selected from the group of starch decomposition products either singly or in a mixture of two or more. 4. The composition according to claim 1, wherein one selected from karaya gum, carrageenan, furcelleran, xanthan gum, and guar gum is used as a dispersant and a starch decomposition product is used as a disintegrant. 5. The composition according to claim 4, wherein the dispersant/disintegrant (weight ratio) is 2/1 to 1/4.