JPS61219342A - Production of frozen and frothed food - Google Patents

Abstract

PURPOSE:To produce a frozen and frothed food having plasticity in frozen state, keeping the shape after thawing and having light-weight and cool feeling, by frothing a frothable O/W-type emulsified fat containing an oil or fat, a carbohydrate, water, an emulsifier, a stabilizer and protein to a specific over-run, and freezing the frothed food. CONSTITUTION:A frothable O/W-type emulsified fat containing (a) 15-35(wt)% oil or fat, (b) 12-30% carbohydrate, (c) 40-60% water, (d) 0.3-3% emulsifier, (e) 0.04-1.5% stabilizer and (f) 0.5-2.0% protein is whipped to an over-run of 150-350%, and the frothed mixture is frozen. The stabilizer preferably contains xanthan gum. The emulsifier is preferably a combination of an oleophilic emulsifier and a hydrophilic emulsifier. The whipping is carried out in a manner to achieve an over-run of 150-350% just before the optimum frothing state.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing a frozen foamed food that has frozen plasticity, thawed shape retention, lightness, and cool sensation. More specifically, it has the cooling sensation of ice cream, the lightness and shape retention of foamed oil-in-water emulsified fat, and the ability to thaw and retain its shape. The present invention provides a frozen foamed food having the following properties.

(Prior Art) Ice cream is conventionally known as one of the frozen desserts. Ice cream generally has about 12% by weight of oil and fat, about 11% by weight of non-fat milk solids, and about 62% by weight of water, and is frozen by stirring and aerating the ice cream at below freezing point to form ice crystals. It usually has an overrun of about 70) and has a cooling sensation.However, it is hard when frozen (no plasticity), lacks lightness when eaten, and melts into a mush when thawed (
(no shape retention). Also, soft serve ice cream generally contains about 50% fat and oil.
~6% by weight, sugar approximately 11-15% by weight, non-fat milk solids approximately 7
~11% by weight, about 70% by weight of water, has freeze plasticity in a certain range of low temperatures, and has a cooling sensation,
It lacks lightness when eaten, and when thawed, it melts into a mush and does not retain its shape.

On the other hand, many foamable oil-in-water emulsified fats that are resistant to freezing and thawing are known, and these foamable oil-in-water emulsified fats can be whipped, frozen in this whipped state, and distributed. is also known.

For example, Japanese Patent Publication No. 5B-41820 discloses a cream composition that is foamed and frozen and then remains foamed even after thawing. However, it is a so-called whipped cream whipped to an optimal foaming state with an overrun of 76 to 151%, and does not have a cooling sensation.

In general, whipped and frozen foamable oil-in-water emulsified fats are hard when frozen, but when thawed they are light and retain their shape even after thawing, but they are whipped to an optimal foaming state and are therefore edible. I don't feel cold when

(Problems to be Solved by the Invention) The present inventors aimed at a frozen foamed food that has both frozen plasticity, thawed shape retention, lightness, and cool sensation.

Through extensive research, we discovered that the cooling sensation of ice cream is due to the cooling sensation that the exposed ice crystals give to the tongue and mouth. When foamed and frozen, it contains enough air bubbles and the ice crystals are wrapped in a film of foamed emulsified fat, so the ice crystals do not come into direct contact with the tongue or mouth, resulting in a cooling sensation. I found that it does not give

Therefore, we intentionally caused the formation of exposed ice crystals, in other words, intentionally formed ice crystals that were not covered by the foamed emulsified fat film, or ice crystals that had a small portion covered by the emulsified fat film, and also created sufficient overrun. We carried out our research with the conviction that by providing frozen foam with a cooling sensation and lightness, we would be able to create a frozen foamed food that is plastic enough to be scooped out with a spoon even when frozen.

However, when ice crystals are formed, problems such as destruction of emulsification, denaturation of proteins, inversion of emulsification, deterioration of shape retention, etc., and the resulting frozen foamed food become heavy like ice cream have been encountered. . As a result of further intensive research to solve this problem, we found that (a) using sugar, (b) increasing water content to create a cooling sensation, and (C) preferably using xanthan gum as a stabilizer. (d) use of a specific combination of emulsifiers (e) when foaming and freezing, before the optimum foaming state is reached so that the ice crystals are not sufficiently wrapped in the emulsified fat film when frozen. By foaming and freezing using forced aeration or other means to give a sufficient overrun, it is possible to form bare ice crystals that are sufficient to give a cooling sensation, and also to give a light feeling and a feeling of freezing. The present invention was completed based on the knowledge that it is possible to obtain the desired frozen foamed food that has both plasticity and thawed shape retention.

(Means for Solving the Problem) The present invention provides (15 to 35% by weight of al oil and fat, (b) 12 to 30% by weight of carbohydrates, (e) 40 to 60% by weight of water, (d)
) emulsifier 0.5-3% by weight, (el stabilizer 0.04-1
．． Overrun 150-35% of foaming oil-in-water emulsified fat containing 5% by weight and 0.5-2.0% by weight of fl protein.
This is a method for producing frozen foamed foods characterized by whipping them to 0% and freezing them.

The fats and oils used in the present invention can be one or more of edible fats and oils such as animal fats, vegetable oils, and fractionated/processed fats and oils thereof.

For example, beef tallow, lard, milk fat, fish oil, whale oil, soybean oil, cottonseed oil, corn oil, flower oil, palm oil, palm kernel oil,
One or more of rapeseed oil, kapok oil, coconut oil, monkey fat, illipe butter, cocum fat, fractionated fats thereof, hydrogenated fats, transesterified fats, etc. can be used. In particular, lauric oils and fats (coconut oil, palm kernel oil, etc.) are preferable because they have a synergistic effect of creating a cooling sensation. The physical properties of such fats and oils are (a) low melting point (rising melting point), (b) SFI (S
olid Fat Index) is preferably higher;
For example, the elevated melting point is 25-45°C, preferably 28-38°C.
°C, particularly preferably 30 to 35 °C, SFI
is 45-75 at 5℃.43-73.15℃ at 10℃
3-68.20'C 35-60.25'C 10-35
．． 3~18.35℃~10.0~10.40℃ at 30℃
5 is preferred.

The amount of fat and oil used in the frozen foamed food of the present invention can be 15 to 35% by weight, preferably 20 to 30% by weight. If the amount of fats and oils is less than 15% by weight, there will be few bubbles included, lightness will not be obtained, and shape retention will be difficult to obtain. If the amount of fat or oil exceeds 35% by weight, the overrun will be low, which is not preferable.

The carbohydrates used in the present invention can be used in a wide range from monosaccharides to oligosaccharides and polysaccharides, such as sucrose, fructose, glucose, lactose, maltose, invert sugar, sugar alcohols such as sorbitol, corn syrup, One or more of liquid sugar such as starch syrup, oligosaccharides, dextrose, starch or its derivatives, processed starch, etc. can be used.

The amount of carbohydrate can be used in the frozen foam food product of the present invention in an amount of 12 to 30% by weight. Preferably, 18 to 28% by weight is appropriate. If the amount of carbohydrate is less than 12% by weight, ice crystals will become coarse and the texture will tend to be grainy.

Moreover, if the amount of carbohydrate exceeds 30% by weight, it is not preferable because freezing plasticity or thawing shape retention cannot be obtained.

The water used in the present invention is important for forming so-called exposed ice crystals (ice crystals that are not fully covered by the foamed emulsified fat film) to produce a cooling sensation.
The amount is 40% by weight or more, preferably 45-60% by weight.
is appropriate. If the amount of water is less than 40% by weight, it is insufficient to produce a sufficient cooling sensation, although it depends on the proportion of ice crystals.

In the frozen foamed food of the present invention, such exposed ice crystals and ice crystals wrapped in a film of foamed emulsified fat coexist in an appropriate proportion to a moderate degree, resulting in a cooling sensation, lightness, and shape retention. It is assumed that it gives sex.

The emulsifier used in the present invention is preferably a combination of two or more selected from known natural emulsifiers such as lecithin, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and glycerin fatty acid ester.

In particular, it is suitable to use a combination of a lipophilic emulsifier and a hydrophilic emulsifier. For example, a combination of a sucrose fatty acid ester and another emulsifier is suitable, and a combination of a sorbitan fatty acid ester, a sucrose fatty acid ester, and a glycerin fatty acid ester is more suitable. Glycerin fatty acid esters here include monoglycerides of organic acids such as monoglyceride, acetic acid monoglyceride, lactic acid monoglyceride, citric acid monoglyceride, diacetyl tartaric acid monoglyceride, acetic acid/tartaric acid mixed monoglyceride, tartaric acid monoglyceride, succinic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensation Refers to lysylinate esters, etc. The emulsifier is preferably used in an amount of 0.5 to 3.0% by weight in the frozen foamed food of the present invention. Furthermore, for example, sorbitan fatty acid ester is 0.1 to 0.5
% by weight, sucrose fatty acid ester is 0.1-0.5% by weight,
The content of glycerin fatty acid ester is more preferably 0.2 to 1.0% by weight.

As the stabilizer used in the present invention, the following known stabilizers can be used, but it is important that xanthan gum is included. It is preferable to use other known natural or synthetic gums in combination, especially guar gum, locust bean gum, carrageenan, etc., which are effective in obtaining a light and stable frozen foamed food.In addition, tamarind seed polysaccharide , gelatin, carboxymethylcellulose, methylcellulose, sodium alginate, etc. can be used in combination.

The amount of stabilizer used in the present invention is preferably from 0.04 to 1.5% by weight. In particular, the amount of xanthan gum is 0.0
4 to 0.2% by weight, preferably 0.07 to 0.12% by weight are suitable. The amount of xanthan gum is 0.04% by weight
If it is less than that, it tends to become sticky after freezing and thawing, which is not preferable.

Furthermore, if the amount of xanthan gum exceeds 0.2% by weight, the viscosity may increase, which is not preferable.

The proteins used in the present invention include casein, caseinate salts such as sodium caseinate, whey protein, animal proteins such as milk powder (full-fat milk powder, skim milk powder) and egg white, and proteins derived from oil seeds such as soybeans, peanuts, cottonseeds, and sunflowers. (For example, soybean milk, isolated protein, etc.), vegetable proteins such as wheat protein, or enzyme-treated proteins thereof, and one or more of these can be used.

The appropriate amount of protein in the frozen foamed food of the present invention is 2% by weight or less, preferably 0.5 to 2% by weight. If the amount of protein exceeds 2% by weight, sufficient overrun to impart lightness may not be obtained, which is not preferable.

In addition, egg yolk, whole egg, coloring, flavoring, vitamins, minerals, amino acids, and other food additives can be used as flavoring agents.

The frozen foam foods of the present invention include vanilla, cream, chocolate, coffee, maple, spices, mint, butter,
Flavoring agents and coloring agents such as caramel and fruit can be used to impart paraity.

In addition, alkali metal salts such as Na salts and K salts, phosphates, and the like can be used as appropriate. For example, sodium bicarbonate, diphosphate, hexametaphosphate, and other phosphates can be used.

An example of a method for producing the foamable oil-in-water emulsified fat used in the frozen foamed food of the present invention is, for example, by pre-emulsifying the raw materials (for example, at 65 to 70°C for 30 minutes), homogenizing if necessary,
UHT sterilization (e.g. VTIS: using a direct high temperature instant sterilizer (1) at 5-145°C for several seconds) and aseptic homogenization (
For example, 30 to 150 kg/aJ) L, a foamable oil-in-water emulsified fat can be obtained by cooling and aging. The resulting foamable oil-in-water emulsion can be filled into containers (aseptically).

In the frozen foamed food of the present invention, it is important to foam and freeze the foamable oil-in-water emulsified fat so as to give an overrun of 150 to 350%.

That is, it is important to foam the foam to a state where an overrun of 150 to 350% is obtained before reaching the optimal foaming state so that microscopically exposed ice crystals are present. As such a foaming means, for example, it is preferable to supply forced air, and a known forced aeration device such as a continuous whipper can be used.

For example, continuous whipper (for example, Japanese Patent Application No. 55-8047)
5, etc.) to adjust the punching disk, which is involved in the foaming state, the supply amount of the foamable oil-in-water emulsified fat, the air supply amount, which is involved in overrun, etc., to maintain the foaming state before the optimal foaming state. The overrun can be foamed to 150 to 350% and frozen to obtain the desired frozen foamed food.

If foaming is carried out to the optimum foaming state, ice crystals will be wrapped in a film of the foamed emulsified fat, as seen in known frozen products of foamed emulsified fats, and the resulting frozen foam will deteriorate. This is because foam foods do not give you a cooling sensation.

The frozen foamed food obtained in this way has a novel frozen plasticity that can be scooped up with a spoon even when frozen, a cool and light feeling when eaten, and has the ability to retain its shape even when the temperature changes and rises. It can be food. It has new physical properties and quality that conventional ice cream and known oil-in-water emulsified fats that are foamed to an optimal foaming state and frozen do not have.
It can be said that this is a new food that hints at the future direction of frozen desserts.

(Example) Embodiments of the present invention will be described below with reference to Examples.

Example 1 (Composition) Hydrogenated coconut oil 25.0 parts by weight (same below) Caster sugar 10.0 Starch syrup 18.0 Casein 0.5 Egg yolk 1.5 Water 41.0 Sucrose fatty acid ester (HLB5) 0.15 Sorbitan Unsaturated fatty acid ester (HLB4.3) 0.1
5xanthan gum 0.05 guar gum 0.05 0-casdopean gum 0.03 (NaPO3)s O,15Na,llPO
4-128,OO,05NaHCO30,02 (Preparation of foamable oil-in-water emulsified fat) Premix the above formulation at 60°C for 20 minutes,
Homogenize at a pressure of Kg/cr1, stir at 65°C for 5 minutes, sterilize at 145°C for 4 seconds, and again at 150Kg/cd.
The mixture was homogenized at a pressure of 100 mL and cooled to obtain a foamable oil-in-water emulsion.

(Production of frozen foamed food) The obtained foamable oil-in-water emulsified fat was subjected to a continuous whipper (see Fig. 7 of Japanese Patent Application No. 80475/1983) under the following conditions to produce a frozen foamed food.

Punching disk *1 30 pieces Raw material supply amount *2 192Kg /Hr Air supply amount *3 700110r rotor rotation speed *
4 100 RPM*1: Patent application 1984-804
Punching disk used in D (dispersion mixer) in Figure 7 of No. 75 (see Figure 2).

*2: Supply amount of foamable oil-in-water emulsified fat.

*3: Amount of air supplied via D in Figure 7.

*4: Rotor rotation speed of mixer M in Figure 7.

Under the above conditions, a foamed food product was obtained that was just short of the optimal foaming state and had an overrun of 240%.

The obtained frozen foamed food was first stored in a room at -20°C for 2 days or more, then left in an environmental temperature of -20°C, -10°C, a refrigerator, or 20°C for 24 hours, and then tested using a rheometer (Fudo Kogyo ■).
The hardness (g/aa) was measured using

The measurement conditions are as shown below.

Sample container JIS standard 95: 95mmφ height 50
mm+, plunger 3o+n+φ was used. The feed speed was 5 cm/min. The results are shown in the table below.

Incidentally, the product temperature indicates the temperature value measured at the time of measuring the hardness of the sample.

Environmental temperature -20℃ -10℃ Refrigeration 20℃ Installation time 24 hours Product temperature ('e) -12,0-8,3721,1 Hardness g/a 699 93 56 23 As shown in the table above, The frozen foamed food has enough plasticity to be scooped up with a spoon even in the frozen state, provides a cool and light feeling when eaten, and retains its shape even when its temperature rises due to the surrounding temperature. It was a delicious frozen dessert.

Comparative Example 1 A commercially available whipping cream (manufactured by M Company: Cake Whip) was whipped to an optimal foaming state by a conventional method, and its physical properties were measured in the same manner as in Example 1.

The results are shown in the table below.

Even when frozen and eaten, there was no cooling sensation and the food was hard when frozen.

Environmental temperature -20℃ -10℃ Refrigeration 20℃ Installation time 24 hours Product temperature ('C) -10,5-7,97,021,1 Hardness (g/cd) 1) 408 7465 231
11) Comparative Example 2 The physical properties of a commercially available ice cream (Nieldy Boden, manufactured by M Company) were measured in the same manner as in Example 1.

The results are shown in the table below.

Environmental temperature -20℃ Freezing Refrigeration 20℃ installation time
24 hour temperature 'C-22, 1-17, 87, 320, 3 hardness g
/cd 28169 or higher 17465 11 11 As it was thawed at ambient temperature, it melted to a pulp and had no shape retention when thawed.

Comparative Example 3 A frozen foamed food was produced in the same manner as in Example 1 except that only the proportions of fat and sugar were changed in the formulation of Example 1, and forced aeration was performed to achieve the overrun shown in the following table. The following table shows the blending ratios and results of only the ratios of fats and oils and sugars. The formulation of other raw materials is the same as in Example 1.

No. 1 2 3 4 Hardened coconut oil
37 1) 25 25 Caster sugar 10
10 4 15 Starch syrup 18 18
6 25 overrun 140 150 170 1
45 (Hardness) -20°C Hard 7606 Hard Hard - 10°C 563 423 Hard Hard Refrigerated 101 Mush Same as left 20°C 366 Mush Same as left Same as left As the oil content decreased, overrun decreased and thawing shape retention became weaker. Furthermore, as the oil content increased, the viscosity increased and overrun decreased.

When the amount of sugar was low, it became hard when frozen and lost its shape retention when thawed. Even with a large amount of sugar, the product lost its shape retention upon thawing.

Example 2 In the raw material formulation of Example 1, 0.15 parts by weight of tamarind seed gum was added instead of locust bean gum, and forced aeration was carried out in the same manner as in Example 1 to obtain a frozen foamed food.

The resulting frozen foamed food has enough plasticity to be scooped out with a spoon even in the frozen state, provides a cool and light feeling when eaten, and maintains its shape even when its temperature rises due to the surrounding temperature. It was a delicious frozen dessert.゛The results are shown in the table below.

Environmental temperature -20℃ Freezing Refrigeration 20℃ Installation time 24 hours Product temperature ('C) -20-16,66,621,3"
Hardness (g/aa) 19211 4254 121
99 (Effects) As detailed above, the present invention has frozen plasticity that allows it to be scooped with a spoon even in a frozen state, and a lightness and cooling sensation when eaten, and the temperature of the product rises depending on the surrounding temperature while being eaten. This makes it possible to produce frozen foamed foods that retain their shape.

In other words, 100 to 10,000 g/aa at -15°C,
50~1000 g/cJ at -5℃, 20~ at 5℃
200 g/cm2, 15-115 g/cm2 at 20℃
It has become possible to produce a frozen foamed food that has frozen plasticity, thawed shape retention, lightness, and cool sensation of ci hardness (rheometer measurement value).

(See attached Figure 1)

[Brief explanation of drawings]

Figure 1 shows frozen foamed foods (Examples 1 and 2), commercially available foamable oil-in-water emulsified fat whipped to an optimal foaming state and frozen (Comparative Example 1), and commercially available ice cream (Comparative Example). 2)
2 is a drawing showing a logarithmic graph of hardness values measured by a rheometer. M□M...Comparative example 1 0□O...Example 2 ・□...Example 1 ×□×...Comparative example 2

Claims (5)

[Claims] (1) (a) 15-35% by weight of fats and oils, (b) 1 carbohydrate
2 to 30% by weight, (c) 40 to 60% by weight of water, (d) 0.5 to 3% by weight of emulsifier, (e) 0.04 to 1.5% of stabilizer.
wt% and (f) foamable oil-in-water emulsified fat containing 0.5-2.0 wt% protein overrun 150-350%.
A method for producing a frozen foamed food, which is characterized by whipping and freezing the food. (2) The manufacturing method according to claim (1), wherein the stabilizer contains xanthan gum. (3) The manufacturing method according to claim (1), wherein the emulsifier is a combination of a lipophilic emulsifier and a hydrophilic emulsifier. (4) The manufacturing method according to claim (1), wherein the whipping mode is such that whipping is performed to a point just short of the optimum foaming state. (5) 100 to 10,000 g of frozen foamed food at -15℃
/cm^2, 50-1000g/cm^2, 5 at -5℃
20~200g/cm^2 at ℃, 15~115 at 20℃
The manufacturing method according to claim (1), which has a hardness (rheometer measurement value) of g/cm^2.