JPS61224939A - Ices - Google Patents

Abstract

PURPOSE:Ices which are made by foaming and freezing a mix containing whey as a major component and a stabilizer, thus giving soft and crysp texture with high frothing properties and high natural mineral contents. CONSTITUTION:A mix containing, as a major component, whey, preferably a water-soluble whey resulting from lactic fermentation from tasty point of view and a stabilizer such as an emulsifier, phosphate salt, pectin or gum is frozen to give the objective ice. Why is rich in natural minerals and the ice contains 4-800mg/100g of minerals more than 10 times the quantity in conventionally available health drinks. Namely, it contains large amounts of Ca, Na and K where the Na/K ratio if 1/1-1/8, which is ideal as a health food. Whey, a by-product, is used to give ice of crysp texture and high mineral contents.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a frozen dessert made by foaming and freezing whey as a main component and containing a stabilizer. More specifically, it relates to a frozen dessert rich in natural minerals that has a soft texture, foaming properties, and crisp texture (crispy and slightly crunchy).

(Prior art) Generally, frozen desserts are ice creams such as lacto ice cream,
Classified as ice milk and ice cream and classified as other frozen desserts 0 Normally, milk solids content is 3% or more in lacto ice, milk solids content is 10% or less, milk fat content is 3% or more in ice milk, milk solids content is 15 % or more, milk fat content of 8% or more is called ice cream, and other products are called frozen desserts.

In general, ice creams have a soft texture but do not have a crunchy texture, and frozen desserts have a crunchy texture but do not have a soft texture.

There is no known frozen dessert that is foam-frozen and has both a crispy texture and a soft texture and is rich in natural minerals like the one of the present invention.

(Problems to be Solved by the Invention) The present inventors have solved the hard texture of frozen confectionery, while having a crunchy and slightly crunchy texture that is slightly different from the softness of ice cream, and rich in natural minerals. The aim was to create frozen desserts that contribute to health. More desirably, the objective is a frozen dessert having a fermented flavor.

(Means for Solving the Problems) The present invention is a frozen dessert made by foaming and freezing whey as a main component and containing a stabilizer.

The whey of the present invention is acidic whey obtained by acid precipitation of casein (acid casein whey with mineral acids such as hydrochloric acid and sulfuric acid, organic acids such as lactic acid, cottage cheese whey, etc.), and coagulated with enzymes such as rennet during cheese production. Emulsions (including skim milk powder, etc.) that have a wide variety of milk components (including skim milk powder, etc.), such as supernatant from which casein has been removed (cheese whey such as cheddar cheese and Gouda cheese, rennet casein whey, etc.), whey obtained during the production of filled cheese, etc. It is possible to use the lactic acid fermentation water-soluble fraction after lactic acid fermentation of a soybean component or the like, or milk fat may be replaced with other fats and oils. Preferably, whey from the water-soluble fraction obtained by fermentation with lactic acid is more suitable as it has better flavor. Such whey can be used as it is after being concentrated, diluted or dried.

By using whey in the frozen dessert of the present invention, 1) the frozen dessert can be made rich in natural minerals, 2) the whey used gives the frozen dessert a lactic acid fermentation flavor, etc., and 2) it contains milk fat and other ingredients compared to dairy products such as ice cream. It is possible to obtain a frozen dessert that is very low in fat and good for health, and has a light flavor with little milk protein (especially casein). Also, ■ Dairy by-products can be used effectively.

Whey in particular is rich in natural minerals, and the amount of minerals in frozen desserts can be increased to 4 to 800 mg/100g, more than 10 times the amount of natural minerals in commercially available health drinks.

That is, the frozen dessert of the present invention has a high content of calcium, sodium, potassium, etc., and the sodium/potassium ratio is 1/1.
It is also ideal as a health food (presumed to have a blood pressure lowering effect) with a higher amount of potassium than sodium, 1 to 1/8 (preferably 1/2 to 1/4).

As the stabilizer used in the present invention, known stabilizers for sherbet, ice cream, etc. can be used, and preferably emulsifiers (lecithin-containing substances, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, glycerin fatty acid esters, etc.) ), phosphates (polyphosphoric acid, metaphosphoric acid, tripolyphosphoric acid, etc.), pectin (
It is preferable to use one type or a combination of two or more selected from among the following: high methoxy pectin, low methoxy pectin, etc.), gums (locust bean gum, xanthan gum, guar gum, karaya gum, tragacanth gum, etc.). In addition, gelatin, starch (especially modified starch), polysaccharides such as carrageenan, agar, etc. may be used in combination.

Depending on the desired hardness of the frozen dessert, the amount of stabilizer used may be 0.
．． 1 to 3.0 (preferably 0.2 to 2.0) weight percent is suitable.

It has a soft and crispy texture and has the effect of foaming and shape retention.

Since the frozen desserts of the present invention use whey, the pH can be lowered to 6 or less, but if desired, organic acids (acetic acid, citric acid,
The pH can be lowered to 4 or less using other acids (such as malic acid). Not only does the sourness and whey taste harmonize to create a refreshing and delicious taste, but the pH reduction also improves storage stability.

Although the pH can be adjusted freely, it is not preferable to use an alkaline pH because the whey flavor will not be utilized.

For frozen desserts such as those of the present invention, a homogenized mix containing whey as a main component and a stabilizer can be frozen as is, but the texture will become hard like that of a popsicle, so foaming and freezing is not possible. Important: The frozen dessert of the present invention can be foamed and frozen at sub-zero temperatures (for example, in a soft serve ice cream freezer), and filled into cups, corn cups, etc. to form a single-layered frozen dessert that has a soft and crispy cooling sensation. Frozen confectionery that is foamed above the freezing point (e.g., whipped at a low temperature) is filled into cups and frozen, and the upper layer has an ice cream-like appearance and a soft, crispy cooling sensation, and the lower layer has an ice candy-like appearance. has a popsicle
Frozen confectionery with a slightly softer and cooling sensation 2
It can be a layered frozen dessert.

The appearance, flavor, etc. can be changed according to preference using known flavoring agents, coloring agents, and seasoning food additives. For example, sugars can be used, typically 0 to SO
About % by weight can be used.

To not only impart sweetness to the frozen dessert of the present invention, but also to reduce the size of ice crystals in the frozen dessert, thereby promoting smooth crispness and crunchy texture. Further, any amount of laruts sauce etc. can be used. The frozen dessert of the present invention can be given a paralyzed taste and appearance.

Incidentally, the mixed liquid used in the frozen dessert of the present invention, which is mainly composed of whey and contains a stabilizer, is homogenized, sterilized if desired, and filled into a container etc. can also be used for other materials (for example, jelly, etc.).

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

Example 1 Table-1 Formula (Units are parts by weight) Raw materials No. 1 No. 2 Cheese whey *1 27 27 Granulated sugar
1010 Starch syrup 1313 Fruit sauce 1010 Water 4040 Citric acid 0.2 0.2 Flavor 0.15 0.1 Color
0.1 0.05 Stabilizer *2 0.5
0.5 Note *1: Cheese whey obtained as a by-product during cream cheese production (pH 4.5 to 4.7 = dry solids content 7% by weight).

*2: Glycerin fatty acid ester, sodium polyphosphate, sodium metaphosphate, rhomethoxy pectin,
Sherbet stabilizer made of locust bean gum, karaya gum, guar gum, and gelatin.

(Manufacturing method) Mix water, granulated sugar and stabilizer in the above formulation and heat at 80°C.
Heat cheese whey, starch syrup, fruit sauce, coloring,
Add flavor and adjust the pH to 3.5 using citric acid while stirring and mixing using a homo mixer (manufactured by Tokushu Kika Kogyo).
After homogenizing using a homogenizer (Showa Kagaku Kikai Koshutsu), sterilize at 140°C for 3 to 4 seconds, cool and age, then foam and freeze using a soft serve ice cream freezer (manufactured by Mitsubishi Heavy Industries) to an overrun of about 60. and filled into cone cups. Figure 1 shows the external appearance.

When I tasted it, it had a lactic acid fermentation flavor and a delicate taste. The cone filled into cone cups from the freezer had a soft texture similar to that of soft serve ice cream and a slightly crunchy cooling sensation of ice crystals.

It also retained its shape for several minutes even at room temperature.

Furthermore, even if the homogeneous and sterilized mix liquid was aseptically filled into an acetic container before being applied to the soft-serve ice cream freezer and the container was opened, it could be kept in the refrigerator for several weeks due to its low pH.

In addition, the crude protein of the obtained frozen dessert No. 1 was 0.13% by weight,
There was no crude fat, the ash content was 0.19% by weight, and the mineral analysis values were as shown in the table below.

Table-2 Mineral analysis value Calcium 31.05 tag /100g
Potassium 56.97 mg/100g Magnesium 3.08 mg/100g Sodium 17.17 mg/100g Potassium is about three times more than sodium. It can be said to be a healthy food because it has the effect of adjusting the balance ratio between the two in daily life, where sodium intake is higher than potassium intake. In addition, natural calcium can be easily supplemented for Japanese people who tend to be deficient in calcium.

Example 2 In the same manner as in Example 1, the mixed liquid was poured into a soft serve ice cream freezer, filled into cups, and frozen (-18 to -20
℃). Shown in Figure 2.

It had a soft and slightly crunchy cooling sensation similar to lactose ice cream.

Example 3 A homogeneous and sterilized liquid mix obtained in the same manner as in Example 1 was hand whipped to an overrun of about 40, filled into cups, and frozen.

The obtained product is divided into two layers as shown in Figure 2, and is easily rubbed with a spoon. The lower layer contained fewer air cells than the upper layer, and had a crunchy cooling sensation that was slightly softer than that of a popsicle.

Products treated in the same manner by stirring for 5 to 10 minutes using a Kenwood mixer instead of hand whipping also exhibited a similar cooling sensation.

〔effect〕

As explained above, the present invention can produce 1) frozen desserts rich in natural minerals, 2) frozen desserts with lactic acid fermentation flavor, 2) frozen desserts with shape retention, 4) low-calorie frozen desserts, 4) frozen desserts with high potassium content compared to sodium, ■ Frozen desserts with low fat and oil content, ■ Frozen desserts with low milk protein content, ■ Single-layer or double-layer frozen desserts depending on the foaming and freezing method, and ■ New delicious frozen desserts. This makes effective use of whey possible.

[Brief explanation of the drawing]

FIG. 1 is an exemplary drawing showing a single-layer frozen dessert of the present invention placed in a cone cup. FIG. 2 is an exemplary drawing showing the single-layer frozen dessert of the present invention placed in a cup. FIG. 3 is an exemplary drawing showing the two-layer frozen dessert of the present invention placed in a cup. L...Frozen dessert 2...Cone cup 3...Upper layer frozen dessert 4...Lower layer frozen dessert 5...Container

Claims (10)

[Claims] (1) A frozen dessert made by foaming and freezing whey as its main ingredient and containing a stabilizer. (2) The frozen dessert according to claim (1), which has a pH of 6 or less. (3) The frozen dessert according to claim (1), which has a pH of 4 or less. (4) The frozen dessert according to claim (1), which contains 4 to 800 mg/100 g of natural minerals. (5) The frozen dessert according to claim (1), which contains 4 to 230 mg/100 g of natural calcium. (6) The frozen dessert according to claim (1), wherein the sodium/potassium ratio is from 1/1 to 1/8. (7) The frozen confectionery according to claim (1), which is foamed and frozen to form a single layer. (8) A foam-frozen two-layer frozen dessert according to claim (1). (9) The frozen dessert according to claim (1), wherein the stabilizer contains one or more selected from emulsifiers, phosphates, pectins, and gums. (10) The frozen dessert according to claim (1), containing 0.1 to 3.0% by weight of a stabilizer.