JPS6156984B2 - - Google Patents
Info
- Publication number
- JPS6156984B2 JPS6156984B2 JP58010191A JP1019183A JPS6156984B2 JP S6156984 B2 JPS6156984 B2 JP S6156984B2 JP 58010191 A JP58010191 A JP 58010191A JP 1019183 A JP1019183 A JP 1019183A JP S6156984 B2 JPS6156984 B2 JP S6156984B2
- Authority
- JP
- Japan
- Prior art keywords
- protein
- food coloring
- frozen confectionery
- powdered
- liquid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000009508 confectionery Nutrition 0.000 claims description 52
- 235000018102 proteins Nutrition 0.000 claims description 45
- 102000004169 proteins and genes Human genes 0.000 claims description 45
- 108090000623 proteins and genes Proteins 0.000 claims description 45
- 239000000203 mixture Substances 0.000 claims description 39
- 239000007788 liquid Substances 0.000 claims description 23
- 239000000843 powder Substances 0.000 claims description 16
- 150000007524 organic acids Chemical class 0.000 claims description 15
- 230000008014 freezing Effects 0.000 claims description 9
- 238000007710 freezing Methods 0.000 claims description 9
- 235000013336 milk Nutrition 0.000 claims description 9
- 239000008267 milk Substances 0.000 claims description 9
- 210000004080 milk Anatomy 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 9
- 239000002253 acid Substances 0.000 claims description 8
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims description 8
- 235000013734 beta-carotene Nutrition 0.000 claims description 8
- 239000011648 beta-carotene Substances 0.000 claims description 8
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims description 8
- 229960002747 betacarotene Drugs 0.000 claims description 8
- 238000005345 coagulation Methods 0.000 claims description 8
- 230000015271 coagulation Effects 0.000 claims description 8
- 239000000049 pigment Substances 0.000 claims description 8
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 claims description 6
- 235000019634 flavors Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 102000014171 Milk Proteins Human genes 0.000 claims description 5
- 108010011756 Milk Proteins Proteins 0.000 claims description 5
- 235000021239 milk protein Nutrition 0.000 claims description 5
- 235000020183 skimmed milk Nutrition 0.000 claims description 5
- UBVSIAHUTXHQTD-UHFFFAOYSA-N 2-n-(4-bromophenyl)-1,3,5-triazine-2,4-diamine Chemical compound NC1=NC=NC(NC=2C=CC(Br)=CC=2)=N1 UBVSIAHUTXHQTD-UHFFFAOYSA-N 0.000 claims description 4
- WLDHEUZGFKACJH-ZRUFZDNISA-K Amaranth Chemical compound [Na+].[Na+].[Na+].C12=CC=C(S([O-])(=O)=O)C=C2C=C(S([O-])(=O)=O)C(O)=C1\N=N\C1=CC=C(S([O-])(=O)=O)C2=CC=CC=C12 WLDHEUZGFKACJH-ZRUFZDNISA-K 0.000 claims description 4
- 238000004040 coloring Methods 0.000 claims description 4
- 235000012732 erythrosine Nutrition 0.000 claims description 4
- SXQCTESRRZBPHJ-UHFFFAOYSA-M lissamine rhodamine Chemical compound [Na+].C=12C=CC(=[N+](CC)CC)C=C2OC2=CC(N(CC)CC)=CC=C2C=1C1=CC=C(S([O-])(=O)=O)C=C1S([O-])(=O)=O SXQCTESRRZBPHJ-UHFFFAOYSA-M 0.000 claims description 3
- AZJPTIGZZTZIDR-UHFFFAOYSA-L rose bengal Chemical compound [K+].[K+].[O-]C(=O)C1=C(Cl)C(Cl)=C(Cl)C(Cl)=C1C1=C2C=C(I)C(=O)C(I)=C2OC2=C(I)C([O-])=C(I)C=C21 AZJPTIGZZTZIDR-UHFFFAOYSA-L 0.000 claims description 3
- 235000008939 whole milk Nutrition 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 2
- 239000000576 food coloring agent Substances 0.000 claims 12
- 239000000126 substance Substances 0.000 claims 3
- 239000010410 layer Substances 0.000 description 44
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 24
- 235000019640 taste Nutrition 0.000 description 8
- 239000000975 dye Substances 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 5
- 235000002906 tartaric acid Nutrition 0.000 description 5
- 239000011975 tartaric acid Substances 0.000 description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 241000220223 Fragaria Species 0.000 description 3
- 235000016623 Fragaria vesca Nutrition 0.000 description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 3
- 239000000987 azo dye Substances 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000001018 xanthene dye Substances 0.000 description 3
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 235000021185 dessert Nutrition 0.000 description 2
- JBBPTUVOZCXCSU-UHFFFAOYSA-L dipotassium;2',4',5',7'-tetrabromo-4,7-dichloro-3-oxospiro[2-benzofuran-1,9'-xanthene]-3',6'-diolate Chemical compound [K+].[K+].O1C(=O)C(C(=CC=C2Cl)Cl)=C2C21C1=CC(Br)=C([O-])C(Br)=C1OC1=C(Br)C([O-])=C(Br)C=C21 JBBPTUVOZCXCSU-UHFFFAOYSA-L 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 2
- 239000007968 orange flavor Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 240000001592 Amaranthus caudatus Species 0.000 description 1
- 235000009328 Amaranthus caudatus Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000012735 amaranth Nutrition 0.000 description 1
- 239000004178 amaranth Substances 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- OOYIOIOOWUGAHD-UHFFFAOYSA-L disodium;2',4',5',7'-tetrabromo-4,5,6,7-tetrachloro-3-oxospiro[2-benzofuran-1,9'-xanthene]-3',6'-diolate Chemical compound [Na+].[Na+].O1C(=O)C(C(=C(Cl)C(Cl)=C2Cl)Cl)=C2C21C1=CC(Br)=C([O-])C(Br)=C1OC1=C(Br)C([O-])=C(Br)C=C21 OOYIOIOOWUGAHD-UHFFFAOYSA-L 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- IINNWAYUJNWZRM-UHFFFAOYSA-L erythrosin B Chemical compound [Na+].[Na+].[O-]C(=O)C1=CC=CC=C1C1=C2C=C(I)C(=O)C(I)=C2OC2=C(I)C([O-])=C(I)C=C21 IINNWAYUJNWZRM-UHFFFAOYSA-L 0.000 description 1
- 239000000989 food dye Substances 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- GVKCHTBDSMQENH-UHFFFAOYSA-L phloxine B Chemical compound [Na+].[Na+].[O-]C(=O)C1=C(Cl)C(Cl)=C(Cl)C(Cl)=C1C1=C2C=C(Br)C(=O)C(Br)=C2OC2=C(Br)C([O-])=C(Br)C=C21 GVKCHTBDSMQENH-UHFFFAOYSA-L 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 239000002356 single layer Substances 0.000 description 1
- JAOZKJMVYIWLKU-UHFFFAOYSA-N sodium 7-hydroxy-8-[(4-sulfonaphthalen-1-yl)diazenyl]naphthalene-1,3-disulfonic acid Chemical compound C1=CC=C2C(=C1)C(=CC=C2S(=O)(=O)O)N=NC3=C(C=CC4=CC(=CC(=C43)S(=O)(=O)O)S(=O)(=O)O)O.[Na+] JAOZKJMVYIWLKU-UHFFFAOYSA-N 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- -1 wine Chemical class 0.000 description 1
Landscapes
- Confectionery (AREA)
Description
この発明は、液体に溶解して冷凍することによ
り二層状の氷菓となる粉末氷菓ミツクスに関する
ものである。
一般に、粉末氷菓ミツクスとして、糖類、香味
料等に粉乳または酸味料を加えたものがある。し
かしながら、この種のミツクスは、単に水に溶解
して氷菓となるだけのものであり、製造された氷
菓自身は単一の層からなるもので何ら面白味のな
いものである。したがつて、水に溶解した段階で
は均一な状態の水溶液であるが、冷凍するとと
色、味が二層に分かれるような粉末氷菓ミツクス
を提供できれば、氷菓の味を楽しむだけでなく、
冷凍前と冷凍後の状態の変化および二層に分かれ
た氷菓の層ごとの味の変化や外観の美しさも楽し
むことができるようになる。
本発明者らは、上記のような二層状の氷菓とな
りうる粉末氷菓ミツクスを提供するために研究を
重ねた結果、蛋白質の酸による凝固作用を利用す
ると、その凝固層によつて氷菓を二層に分けうる
ことおよびこの凝固層にのみ吸着される特殊な色
素があることを見いだし、この発明に到達した。
すなわち、この発明は、液体に溶解して冷凍す
ることにより氷菓となる粉末氷菓ミツクスであつ
て、蛋白質含有成分と、有機酸成分と、呈味成分
と、酸凝固蛋白質に対する親和性の大な色素とを
含み、蛋白質含有成分と有機酸成分の相互の割合
が、固形分を基準とする重量比（有機酸成分／蛋
白質含有成分）で0.015／１〜0.20／１に設定さ
れていることをその要旨とするものである。
このように、この発明の粉末氷菓ミツクスは、
蛋白質含有成分と有機酸成分を含み、かつ両者の
割合が上記のように設定されているため、溶解時
に溶液のPHが酸性になり、それによつて蛋白質含
有成分中の蛋白質が凝固して上層を形成し、その
上層に色素が吸着されるようになる。したがつ
て、上層が着色凝固蛋白質層からなり下層が凍結
液体分からなる氷菓が得られるようになる。すな
わち、この粉末氷菓ミツクスは、液体に溶解した
段階では通常のミツクスと同様、全体が均一な状
態となつているが、冷凍中に着色凝固蛋白質上層
と凍結液体下層の二層に分かれるため、その状態
の変化を楽しむことができ、また、層ごとの味の
変化や外観の美しさも楽しむことができるのであ
る。
つぎに、この発明を詳しく説明する。
この発明の粉末氷菓ミツクスは、蛋白質含有成
分と有機酸成分を、相互の割合が固形分を基準と
する重量比（有機酸成分）／（蛋白質含有成分）
で0.015／１〜0.20／１になるように配合する。
有機酸成分がこれよりも多くなると蛋白質の急激
な凝固が起こり、逆に少なくなると凝固が不充分
となつて二層分離が不完全になるため、所期の目
的を達成し得ない。このように、有機酸成分と蛋
白質含有成分の相互の配合割合を設定することに
より、溶解時に溶液のPHが酸性（PH5.7〜3.6）と
なり、蛋白質含有成分中の蛋白質が凝固するよう
になる。この場合、溶液のPHが蛋白質凝固点近傍
のPH5.0〜4.0になるように有機酸成分と蛋白質含
有成分の相互の割合を調整することが一層好まし
い。
上記蛋白質含有成分としては、通常乳蛋白含有
物が用いられる。例えば、全脂粉乳、脱脂粉乳、
調整粉乳が用いられる。また、練乳等を粉糖、グ
ルコース等に練り込んで乾燥させたものを用いて
もよい。しかしながら、このような乳蛋白含有物
以外に豆乳粉末のような植物蛋白粉末等を用いて
もよい。
上記有機酸成分としては、クエン酸、フマル
酸、リンゴ酸、乳酸、酒石酸等の粉末状有機酸が
用いられる。一塩基酸でも二塩基酸でも作用に殆
ど差はなく、またオキシ酸でも、そうでないもの
でも作用に殆ど差は生じない。
この発明の粉末氷菓ミツクスは、蛋白質含有成
分と有機酸成分を上記のように配合し、さらに酸
凝固蛋白質に対する親和性の大な色素を配合し、
これを凝固蛋白質層中に移行させて着色するよう
にする。
酸凝固蛋白質に対する親和性の大な色素として
は、食用色素赤色３号（エリスロシン）、赤色104
号（フロキシン）、赤色105号（ローズベンガ
ル）、赤色106号（アシツドレツド）のようなキサ
ンテン色素や赤色２号（アマランス）、赤色102号
（ニユーコクシン）のようなアゾ色素が用いられ
る。また、β―カロチンのような天然色素も用い
られる。上記のキサンテン色素やアゾ色素は、分
子中に、凝固蛋白質のアミノ基等に対して親和性
を有する基（例えば、−SO3N2，−COONa）を含
むため、凝固蛋白質層内へ容易に移行しうるので
ある。上記の色素のうち、特に赤色３号、赤色
104号、赤色105号は、PH4.5以下で不溶化するた
め、ミツクスの溶液中で不溶化し、その状態で凝
固蛋白質層内に移行する。したがつて、凝固蛋白
質上層と凍結液体下層とが明瞭に色分けされるよ
うになる。上記キサンテン色素とアゾ色素の配合
量は、通常ミツクスを液体に溶解した時に、色素
が液体に対して0.0002〜0.01重量％（以下「％」
と略す）になるように設定される。最も好ましい
のは0.0005〜0.005％である。色素の配合量が液
体に対して0.0002％未満になると凝固蛋白質層に
対する着色度合が小さくなつて二層に分離した状
態で不明確となり、0.01％が超えると着色度合が
強くなりすぎて毒々しくなり、また風味の点から
も問題を生じやすくなるからである。また、β―
カロチンの配合量も同様の趣旨で、液体に溶解し
たときにβ―カロチンが液体に対して0.001〜
0.025％、好ましくは0.005〜0.1％になるように設
定される。
この発明の粉末氷菓ミツクスには、上記の成分
以外に呈味成分が配合される。呈味成分の種類は
自由である。ブドウ糖、麦芽糖、庶糖のような糖
類を用いてもよいし、それ以外の成分を用いても
よい。呈味成分の種類や配合量は、粉末氷菓ミツ
クスの種類（例えば、レモンタイプ、ストロベリ
ータイプ等）に応じて適宜に定められる。
この発明の粉末氷菓ミツクスは、上記の原料を
配合して混合することにより得ることができる。
そして、このミツクスの氷菓化は、ミツクスを液
体に溶解し冷凍することにより行われる。液体と
しては、通常水が用いられるが、ワインのような
アルコール類を用いてもよいし、炭酸飲料等を用
いてもよい。この溶解は、粉末氷菓ミツクス中の
蛋白質含有成分（固形分基準）が液体に対して
0.5〜10.0％になるようにして行われる。好まし
いのは2.0〜8.0％である。すなわち、ミツクスの
溶解は、その蛋白質含有成分が上記の割合になる
ような量の液体を準備し、これにミツクスを入れ
て溶かすことにより行われる。そして、得られた
ミツクス溶液は、冷蔵庫の冷凍室等へ入れられ凍
らされる。この冷凍の際に、ミツクス溶液内にお
いて、蛋白質含有成分中の蛋白質の酸凝固がおき
て凝固蛋白質層が上部にでき、色素がその内部へ
移行する。そして、その状態で全体が凍り、着色
凝固蛋白質上層と無色もしくは淡色の凍結液体下
層との二層からなる氷菓が得られる。
この発明の粉末氷菓ミツクスは、以上のように
構成されているため溶解時は均一な状態である
が、冷凍により二層化し、かつ上層のみが着色さ
れた状態になる。したがつて、得られる氷菓の味
を楽しむだけでなく、冷凍前後の状態の変化を楽
しむことができる。そして、得られる氷菓は二層
化されていて上層と下層の構成成分が異なるた
め、味や食感の変化を楽しむことができる。すな
わち、二種類の味、食感を楽しむことができる。
また、得られる氷菓は、上層と下層が色分けされ
ているため、見た目がきれいであり外観が著しく
よいのである。
つぎに、実施例について比較例と併せて説明す
る。
実施例 １
下記の粉末原料を混合して粉末氷菓ミツクスを
得た。
脱脂粉乳 2.0ｇ
グラニユー糖 20.0ｇ
クエン酸
0.15ｇ（クエン酸／乳固形分＝0.075／１）
赤色104号（フロキシン） 0.5mg
粉末イチゴ香料 0.1ｇ
つぎに、得られた粉末氷菓ミツクスを10℃の水
100ml中に入れて溶解し、容器に分注して−15℃
で２時間冷凍し氷菓化した。得られた氷菓は、赤
色着色層が上部に形成され、それ以外の部分が透
明層となつている二層構造になつていた（二層分
離比率：上部着色層40％、下部透明層60％）。そ
して、味、食感、美感とも極めて良好であつた。
実施例２〜５、比較例１、２
クエン酸量を第１表のように変えて（クエン
酸）／（乳固形分）の割合を変えた。それ以外は
実施例１と同様にしてミツクスをつくり、それを
氷菓化した。その結果は第１表のとおりであつ
た。
This invention relates to a powdered frozen confection mix that becomes a two-layered frozen confection by dissolving it in a liquid and freezing it. Generally, powdered frozen confection mixes are made by adding powdered milk or acidulants to sugars, flavorings, etc. However, this type of mix simply dissolves in water to form frozen confectionery, and the produced frozen confection itself consists of a single layer and is not interesting at all. Therefore, if we could provide powdered frozen confectionery mixes that are a homogeneous aqueous solution when dissolved in water, but which separate into two layers of color and taste when frozen, we would not only enjoy the taste of frozen confectionery, but also
You will also be able to enjoy the changes in the state before and after freezing, as well as the changes in taste and beauty of each layer of the frozen confectionery. The present inventors have conducted repeated research to provide a powdered frozen confection mix that can be made into two-layered frozen confectionery as described above, and have found that by utilizing the coagulation effect of protein acid, it is possible to form frozen confectionery into two-layered confectionery using the coagulated layer. This invention was achieved by discovering that there is a special dye that is adsorbed only in this coagulated layer. That is, the present invention provides a powdered frozen confection mix that can be made into a frozen confection by dissolving it in a liquid and freezing it, which comprises a protein-containing component, an organic acid component, a flavor component, and a pigment that has a high affinity for acid-coagulated proteins. and that the mutual ratio of the protein-containing component and the organic acid component is set to 0.015/1 to 0.20/1 in terms of weight ratio (organic acid component/protein-containing component) based on solid content. This is a summary. In this way, the powdered frozen confectionery mix of this invention is
Since it contains a protein-containing component and an organic acid component, and the ratio of both is set as above, the pH of the solution becomes acidic during dissolution, which causes the proteins in the protein-containing component to coagulate and remove the upper layer. The dye is adsorbed onto the upper layer. Therefore, it is possible to obtain a frozen confectionery whose upper layer is a colored coagulated protein layer and whose lower layer is a frozen liquid. In other words, when this powdered frozen confectionery mix is dissolved in liquid, it is homogeneous throughout like normal mixes, but during freezing it separates into two layers: an upper layer of colored coagulation proteins and a lower layer of frozen liquid. You can enjoy the change in condition, the change in taste from layer to layer, and the beauty of the appearance. Next, this invention will be explained in detail. The powdered frozen confectionery mix of the present invention contains a protein-containing component and an organic acid component in a weight ratio (organic acid component)/(protein-containing component) based on the solid content.
Blend so that the ratio is 0.015/1 to 0.20/1.
If the organic acid component exceeds this amount, rapid coagulation of the protein will occur, whereas if it decreases, the coagulation will be insufficient and the two-layer separation will be incomplete, making it impossible to achieve the desired purpose. In this way, by setting the mutual mixing ratio of the organic acid component and the protein-containing component, the pH of the solution becomes acidic (PH5.7 to 3.6) during dissolution, and the protein in the protein-containing component coagulates. . In this case, it is more preferable to adjust the mutual ratio of the organic acid component and the protein-containing component so that the pH of the solution is 5.0 to 4.0, which is near the protein freezing point. As the protein-containing component, a milk protein-containing product is usually used. For example, whole milk powder, skim milk powder,
Formulated milk powder is used. Alternatively, a product obtained by kneading condensed milk or the like into powdered sugar, glucose, or the like and drying the mixture may also be used. However, in addition to such milk protein-containing materials, vegetable protein powder such as soy milk powder may also be used. As the organic acid component, powdered organic acids such as citric acid, fumaric acid, malic acid, lactic acid, and tartaric acid are used. There is almost no difference in action between monobasic acids and dibasic acids, and there is also almost no difference in action between oxyacids and non-oxyacids. The powdered frozen confectionery mix of this invention contains a protein-containing component and an organic acid component as described above, and further contains a pigment that has a high affinity for acid-coagulated proteins.
This is transferred into the coagulated protein layer and colored. Dyes with high affinity for acid-coagulating proteins include food dye Red No. 3 (erythrosin) and Red 104.
Xanthene dyes such as No. (Phloxine), Red No. 105 (Rose Bengal), and Red No. 106 (Acid Red) and azo dyes such as Red No. 2 (Amaranth) and Red No. 102 (Newcoccin) are used. Natural pigments such as β-carotene may also be used. The above xanthene dyes and azo dyes contain groups in their molecules that have an affinity for the amino groups of coagulated proteins (e.g. -SO 3 N 2 , -COONa), so they easily enter the coagulated protein layer. It is possible to transition. Among the above pigments, especially red No. 3, red
Since No. 104 and Red No. 105 become insolubilized at pH 4.5 or lower, they become insolubilized in the mix solution and migrate in that state into the coagulated protein layer. Therefore, the coagulated protein upper layer and the frozen liquid lower layer are clearly color-coded. The amount of the above xanthene dye and azo dye is usually 0.0002 to 0.01% by weight of the liquid (hereinafter referred to as "%") when the mixture is dissolved in the liquid.
(abbreviated as ). Most preferred is 0.0005-0.005%. If the amount of dye added is less than 0.0002% of the liquid, the degree of coloring of the coagulated protein layer will be small and the two layers will be separated and unclear, and if it exceeds 0.01%, the degree of coloring will be too strong and become toxic. This is because problems also tend to occur in terms of flavor. Also, β-
The blending amount of carotene is similar, and when dissolved in liquid, β-carotene is 0.001 to 0.001 to the liquid.
It is set to 0.025%, preferably 0.005 to 0.1%. The powdered frozen confection mix of the present invention contains flavoring ingredients in addition to the above-mentioned ingredients. The type of flavor component is free. Saccharides such as glucose, maltose, and sucrose may be used, or other components may be used. The type and amount of flavor components to be added are appropriately determined depending on the type of powdered frozen confectionery mix (for example, lemon type, strawberry type, etc.). The powdered frozen confectionery mix of this invention can be obtained by blending and mixing the above-mentioned raw materials.
The ice cream is made into a frozen confection by dissolving the mixture in a liquid and freezing the mixture. As the liquid, water is usually used, but alcohols such as wine, carbonated drinks, etc. may also be used. This dissolution occurs when the protein-containing ingredients (based on solid content) in the powdered frozen confectionery mix are mixed with the liquid.
This is done so that the ratio is 0.5 to 10.0%. The preferred range is 2.0 to 8.0%. That is, the mixture is dissolved by preparing an amount of liquid such that the protein-containing components thereof are in the above ratio, and adding the mixture to the liquid and dissolving it. Then, the obtained mix solution is placed in a freezer compartment of a refrigerator or the like and frozen. During this freezing, acid coagulation of proteins in the protein-containing components occurs in the mix solution, forming a coagulated protein layer on the top, and the dye migrates into the layer. Then, the entire ice cream freezes in this state, yielding a frozen confectionery consisting of two layers: a colored coagulated protein upper layer and a colorless or light-colored frozen liquid lower layer. Since the powdered frozen confectionery mix of the present invention is configured as described above, it is in a uniform state when melted, but when frozen, it becomes two-layered, with only the upper layer being colored. Therefore, not only can you enjoy the taste of the resulting frozen dessert, but you can also enjoy the change in its state before and after freezing. The resulting frozen confectionery has two layers, and the upper and lower layers have different components, so you can enjoy the change in taste and texture. In other words, you can enjoy two different tastes and textures.
In addition, the resulting frozen confectionery has a beautiful appearance because the upper and lower layers are color-coded. Next, examples will be described together with comparative examples. Example 1 The following powdered raw materials were mixed to obtain powdered frozen confectionery mix. Skimmed milk powder 2.0g Granulated sugar 20.0g Citric acid
0.15g (citric acid/milk solids = 0.075/1) Red No. 104 (phloxin) 0.5mg Powdered strawberry flavoring 0.1g Next, the obtained powdered frozen confection mix was mixed with 10℃ water.
Dissolve in 100ml and dispense into containers at -15°C.
It was frozen for 2 hours and turned into frozen confectionery. The obtained frozen dessert had a two-layer structure with a red colored layer formed on the top and a transparent layer on the other part (two-layer separation ratio: upper colored layer 40%, lower transparent layer 60%). ). The taste, texture, and aesthetic appearance were also extremely good. Examples 2 to 5, Comparative Examples 1 and 2 The amount of citric acid was changed as shown in Table 1, and the ratio of (citric acid)/(milk solid content) was changed. Other than that, a mix was prepared in the same manner as in Example 1, and it was made into frozen confectionery. The results were as shown in Table 1.
【表】【table】
【表】
実施例６〜８、比較例３、４
脱脂粉乳の量を第２表のように変えて、（クエ
ン酸）／（乳固形分）の割合を変えた。それ以外
は実施例１と同様にしてミツクスをつくり氷菓化
した。その結果は第２表のとおりであつた。[Table] Examples 6 to 8, Comparative Examples 3 and 4 The amount of skim milk powder was changed as shown in Table 2, and the ratio of (citric acid)/(milk solid content) was changed. Other than that, the mixture was made and frozen in the same manner as in Example 1. The results were as shown in Table 2.
【表】
実施例 ９
粉末原料を下記のように変えるとともに、得ら
れたミツクスを20℃の水100mlに溶かし、かつ冷
凍を−20℃で１時間行つた。それ以外は実施例１
と同様にしてミツクスをつくり、これを氷菓化し
た。得られた氷菓は、実施例１で得られたものと
同様の優れたものであつた。
全脂粉乳 5.0ｇ
グルコース 14.0ｇ
酒石酸 0.25ｇ（酒石酸／乳固形分＝0.05／１）
赤色２号 1.0mg
粉末オレンジ香料 0.1ｇ
実施例 10
粉末原料を下記のように変えた。それ以外は実
施例１と同様にしてミツクスをつくり、これを氷
菓化した。得られた氷菓は実施例１と同様の優れ
たものであつた。ただし、氷菓の二層分離比率
は、上部着色層が60％で下部透明層が40％であつ
た。
易溶性調整粉乳 ４ｇ
グラニユー糖 20ｇ
クエン酸
0.15ｇ（クエン酸／粉乳＝0.0375／１）
赤色104号（フロキシン） 0.0001ｇ
粉末イチゴ香料 0.1ｇ
実施例 11
粉末原料を下記のように変えた。それ以外は実
施例１と同様にしてミツクスをつくり、これを氷
菓化した。得られた氷菓は実施例１と同様の優れ
たものであつた。ただし、氷菓の二層分離比率
は、上部着色層が30％で下部透明層が70％であつ
た。
脱脂粉乳 2.0ｇ
グルコース 14.0ｇ
酒石酸 0.10ｇ（酒石酸／粉乳＝0.05／１）
粉末βカロチン（βカロチン1.5％含有）
0.2ｇ（純βカロチンとして0.03ｇ）
粉末オレンジ香料 0.05ｇ
比較例 ５〜７
色素として酸凝固蛋白質に対する親和性のない
ものを用い、下記のように原料を配合して粉末氷
菓ミツクスをつくり、これを氷菓化した。得られ
た氷菓は色素の移行がなく、全体に均一に着色さ
れており二層に分かれていなかつた。[Table] Example 9 The powder raw materials were changed as shown below, and the resulting mixture was dissolved in 100 ml of water at 20°C and frozen at -20°C for 1 hour. Other than that, Example 1
I made Mitsuku in the same way and turned it into frozen confectionery. The obtained frozen confectionery was as good as that obtained in Example 1. Whole milk powder 5.0g Glucose 14.0g Tartaric acid 0.25g (tartaric acid/milk solids = 0.05/1) Red No. 2 1.0mg Powdered orange flavor 0.1g Example 10 The powdered raw materials were changed as follows. Other than that, a mix was prepared in the same manner as in Example 1, and this was made into frozen confectionery. The obtained frozen confectionery was as excellent as in Example 1. However, the two-layer separation ratio of the frozen confectionery was 60% for the upper colored layer and 40% for the lower transparent layer. Easily soluble modified milk powder 4g Granulated sugar 20g Citric acid
0.15g (citric acid/milk powder = 0.0375/1) Red No. 104 (phloxin) 0.0001g Powdered strawberry flavor 0.1g Example 11 The powdered raw materials were changed as follows. Other than that, a mix was prepared in the same manner as in Example 1, and this was made into frozen confectionery. The obtained frozen confectionery was as excellent as in Example 1. However, the two-layer separation ratio of the frozen confectionery was 30% for the upper colored layer and 70% for the lower transparent layer. Skim milk powder 2.0g Glucose 14.0g Tartaric acid 0.10g (Tartaric acid/Milk powder = 0.05/1) Powdered β-carotene (Contains 1.5% β-carotene)
0.2g (0.03g as pure β-carotene) Powdered orange flavor 0.05g Comparative Examples 5-7 Using a dye that has no affinity for acid coagulation proteins, a powdered frozen confectionery mix was prepared by blending the raw materials as shown below. was made into frozen confectionery. The resulting frozen confectionery had no pigment migration, was uniformly colored throughout, and was not divided into two layers.
Claims (1)
る粉末氷菓ミツクスであつて、蛋白質含有成分
と、有機酸成分と、呈味成分と、酸凝固蛋白質に
対する親和性の大な色素とを含み、蛋白質含有成
分と有機酸成分の相互の割合が、固形分を基準と
する重量比（有機酸成分／蛋白質含有成分）で
0.015／１〜0.20／１に設定されていることを特
徴とする粉末氷菓ミツクス。 ２ 液体が水であり、蛋白質含有成分が乳蛋白含
有物である特許請求の範囲第１項記載の粉末氷菓
ミツクス。 ３ 乳蛋白含有物が、全脂粉乳、脱脂粉乳、調整
粉乳からなる群から選ばれた少なくとも一種の乳
蛋白含有物である特許請求の範囲第１項または第
２項記載の粉末氷菓ミツクス。 ４ 酸凝固蛋白質に対する親和性の大な色素が、
食用色素赤色２号、食用色素赤色３号、食用色素
赤色102号、食用色素赤色104号、食用色素赤色
105号、食用色素赤色106号およびβ―カロチンか
らなる群から選ばれた少なくとも一つの色素であ
る特許請求の範囲第１項ないし第３項のいずれか
に記載の粉末氷菓ミツクス。 ５ 酸凝固蛋白質に対する親和性の大きな色素の
配合量が、つぎのＡまたはＢのように設定される
特許請求の範囲第１項ないし第４項のいずれかに
記載の粉末氷菓ミツクス。 Ａ 酸凝固蛋白質に対する親和性の大きな色素と
して、食用色素赤色２号、食用色素赤色３号、
食用色素赤色102号、食用色素赤色104号、食用
色素赤色105号および食用色素赤色106号からな
る群から選ばれた少なくとも一つの色素を使用
する場合には、粉末氷菓ミツクスの溶解時に上
記色素が液体に対して0.002〜0.01重量％にな
るように色素の配合量が選ばれる。 Ｂ 酸凝固蛋白質に対する親和性の大きな色素と
して、β―カロチンが用いられる場合には、粉
末氷菓ミツクスの溶解時にβ−カロチンが液体
に対して0.001〜0.25重量％になるように色素
の配合量が選ばれる。 ６ 液体に対する溶解が、それ自身の蛋白質含有
成分が固形分基準で、液体に対して0.5〜10.0重
量％になるようにして行われる特許請求の範囲第
１項ないし第５項のいずれかに記載の粉末氷菓ミ
ツクス。[Scope of Claims] 1. A powdered frozen confection mix that can be made into frozen confectionery by dissolving it in a liquid and freezing it, which comprises a protein-containing component, an organic acid component, a flavor component, and a high affinity for acid-coagulating proteins. The mutual proportion of the protein-containing component and the organic acid component is the weight ratio (organic acid component/protein-containing component) based on the solid content.
Powdered frozen confectionery mix characterized by being set at 0.015/1 to 0.20/1. 2. The powdered frozen confectionery mix according to claim 1, wherein the liquid is water and the protein-containing component is a milk protein-containing substance. 3. The powdered frozen confectionery mix according to claim 1 or 2, wherein the milk protein-containing substance is at least one type of milk protein-containing substance selected from the group consisting of whole milk powder, skim milk powder, and modified milk powder. 4 A dye with a high affinity for acid-coagulating proteins is
Food Coloring Red No. 2, Food Coloring Red No. 3, Food Coloring Red No. 102, Food Coloring Red No. 104, Food Coloring Red
105, food coloring red No. 106, and β-carotene. 5. The powdered frozen confection mix according to any one of claims 1 to 4, wherein the amount of the dye having a high affinity for acid coagulation proteins is set as shown in A or B below. A Food coloring red No. 2, food coloring red No. 3,
When using at least one coloring material selected from the group consisting of Food Coloring Red No. 102, Food Coloring Red No. 104, Food Coloring Red No. 105, and Food Coloring Red No. 106, the above-mentioned coloring matter may be removed when the powdered frozen confectionery mix is dissolved. The blending amount of the pigment is selected to be 0.002 to 0.01% by weight based on the liquid. B When β-carotene is used as a pigment with a high affinity for acid coagulation proteins, the amount of pigment blended should be adjusted so that β-carotene is 0.001 to 0.25% by weight of the liquid when dissolving the powdered frozen confectionery mix. To be elected. 6. According to any one of claims 1 to 5, wherein the protein-containing component is dissolved in the liquid so that the amount of the protein-containing component is 0.5 to 10.0% by weight based on the solid content of the liquid. Powdered frozen confectionery mix.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58010191A JPS59135844A (en) | 1983-01-24 | 1983-01-24 | Powdery ice-cream mix |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58010191A JPS59135844A (en) | 1983-01-24 | 1983-01-24 | Powdery ice-cream mix |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59135844A JPS59135844A (en) | 1984-08-04 |
| JPS6156984B2 true JPS6156984B2 (en) | 1986-12-04 |
Family
ID=11743394
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58010191A Granted JPS59135844A (en) | 1983-01-24 | 1983-01-24 | Powdery ice-cream mix |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59135844A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0286490U (en) * | 1988-12-16 | 1990-07-09 |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003259817A (en) * | 2002-03-08 | 2003-09-16 | Takeo Co Ltd | Frozen dessert composition for pet, frozen dessert for pet using the same and method for producing frozen dessert for pet |
-
1983
- 1983-01-24 JP JP58010191A patent/JPS59135844A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0286490U (en) * | 1988-12-16 | 1990-07-09 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS59135844A (en) | 1984-08-04 |
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