JPS6222554A - Ice cream - Google Patents

Abstract

PURPOSE:To obtain an ice cream having improved meltdown resistance without deteriorating the sense of eating, by using a macerated cellulose produced by acetic acid bacteria as a stabilizer. CONSTITUTION:Ice cream obtained by adding 0.1-1.0%, preferably 0.3-0.6% macerated cellulose produced by acetic acid bacteria as a stabilizer to an ice cream mix, aging the resultant ice cream mix for 3-4hr and cooling the aged ice cream mix in a freezer by the conventional method.

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to an ice cream that is used in the ice cream industry and frozen foods and does not lose its shape even when melted.

<Conventional technology> Traditionally, natural gum (
locust pea gum, guar gum, carrageenan, alginic acid, agar, etc.), microorganism-produced gums (xanthan gum, pullulan, etc.), proteins (gelatin, sodium caseinate, etc.), natural cellulose (microfibrous cellulose, crystalline cellulose, etc.), synthetic thickeners (carboxymethylcellulose, methylcellulose, etc.) are used.

All of these stabilizers act as thickeners to help homogenize and stabilize the ice cream mix. It is characterized by having effects such as improving running.

The reason why the structure of ice cream becomes smoother by adding these stabilizers is said to be that these stabilizers bind free water in the ice cream mix.

In other words, the temperature of ice cream fluctuates during storage and transportation, and when the fine ice crystals melt and the fused large water droplets freeze again, coarse ice crystals are formed and the texture becomes thin. By adding a stabilizer, the formation and growth of coarse ice crystals is prevented. This effect of stabilizers is generally referred to as heat shock resistance effect.

Some of these stabilizers also have the effect of smoothing the texture of ice cream by stabilizing casein micelles.

Problems to be Solved by the Present Invention> Up to now, stabilizers have been used in ice cream production for the purpose of improving texture, such as smoothing the texture and increasing firmness, or for reducing costs, such as improving overrun. The purpose is limited, and no stabilizer has yet been developed for the purpose of meltdown resistance, such as not easily coming apart or dripping when eaten.

The meltdown resistance of ice cream is a particular problem for soft serve ice cream, decorated ice cream cakes, ice cream on a stick, etc., and it has been difficult to replace ice cream until now, so the opportunity to eat ice cream is limited to restaurants, ice cream shops, etc. It also plays a major role in the overall problem of the ice cream industry, which has been limited to the past few years.

With the diversification of dietary habits and consumer needs, the food industry is currently facing a major turning point. For example, while the restaurant industry represented by family restaurants is thriving, convenience stores and take-out services such as Hokahoka bento are expanding. The product (take-out) becomes a hit. The ice cream industry is no exception to this, with the ice cream industry flourishing with a wide variety of ice creams available, while simple and timeless high-quality ice creams are becoming increasingly popular as refrigerators become larger (and free days become more popular). It is starting to penetrate households. However, all of these high-quality ice creams that are currently eaten at home must be purchased in large chunks, which does not necessarily meet the needs of general consumers who want to eat a variety of ice creams in small portions. do not have. This is because when ice creams in various shapes stored in four cases of store-bought ice creams are taken home, their shapes lose their shape and their commercial value is lost. In this sense, meltdown resistance of ice cream is a problem that must be overcome for the ice cream industry.

It has been known for a long time that microorganisms (acetic acid bacteria) produce cellulose, and flavored gel-like compositions are widely popular as desserts in the Philippines and elsewhere. ing.

We investigated the glu-forming ability of cellulose produced by this acetic acid bacterium,
Focusing on its high water-holding capacity, the present invention was completed by discovering that when the disintegrated product of this cellulosic glue composition was used as a stabilizer for ice cream, it could impart meltdown resistance. The present invention will be explained in detail below.

The cellulosic dul-like composition used in the present invention is an acetic acid bacterium (A
eetobacter aceti gubsp, x
yllnum) is used. First, the glue-like composition produced by the acetic acid bacteria was washed with water, and then 1 kg/cyn was added to remove the water incorporated into the glue.
Press the dal for 10 seconds to 2 minutes at a pressure of 2 to 20 psi. The thickness of the seal produced by the press is 1/10 to 1/20, so cut it into desired sizes with a cutter, disperse it in water, and then use a pulp disintegrator, homogenizer, high-pressure homogenizer, etc. Make it even more detailed. Finally, this suspension is centrifuged at 4,000 to 10,000 OOG for 3 to 10 minutes, and the supernatant is discarded to obtain a disaggregated product.

To purify the disintegrated product, it may be boiled in a dihydroxide solution, neutralized with hydrochloric acid, and then washed with water.

The thus obtained disintegrated product of cellulose produced by acetic acid bacteria is used as a stabilizer in an ice cream mix at a concentration of 0.1 to 1.
0% Preferably add 0.3 to 0.6 inches.

If it is less than 0 or 1, the meltdown resistance effect will be weak, and 1
．． If there is too much 0chiyoshi, the texture will be bad. The stabilizer may be a disintegrated product of cellulose produced by acetic acid bacteria alone or may be used in combination with other stabilizers. After aging this ice cream mix for 3 to 4 hours, it is cooled to ice cream using a free day in a conventional manner.

<Action> The action of the disintegrated cellulose produced by acetic acid bacteria of the present invention to impart meltdown resistance to ice cream can be considered in two ways. The first effect is the glue-forming ability of the cellulosic dul-like composition produced by acetic acid bacteria. When this glue-like composition is observed under an electron microscope, it can be seen that ribbon-like fibers with a width of 4 to 20 nm form a network structure. These ribbon-like fibers are bonded to each other through hydrogen bonds, retaining water within their network structure, and creating a strong ripple. Therefore, when these ribbon-like fibers are finely disintegrated and mixed into an ice cream mix, they form a network structure that plays the role of the skeleton in the ice cream.

The second effect is the fluid property called dilatancy of finely disintegrated cellulose produced by acetic acid bacteria. As the velocity increases, the stress on it,
In other words, it refers to a flow characteristic in which the shear stress increases exponentially.

In other words, when the ice cream melts and the cream begins to run down its surface, the fine fibers of cellulose produced by acetic acid bacteria create a large stress against the melting speed, thereby maintaining the shape of the ice cream as a whole.

This flow characteristic called giratancy is caused by natural gums, natural cellulose (pseudoglastic fluid in which the rate of increase in shear stress decreases as the shear speed increases), and carboxymethyl cellulose (st), which does not shrink at a constant rate as the speed increases. This is a characteristic not found in kneeton fluids (which generate stress).

<Example 1> After washing 1.5 kg of a glue-like composition produced by acetic acid bacteria with water, it was heated to 10 kll/crn2 using a hydraulic press.
Press for 90 seconds and use a cutter to cut it into 2cIrLX4cm
Cut to a certain extent, 2! The sample was immersed in 0.5 N sodium hydroxide solution and boiled for 30 minutes. Next, it was neutralized with 0.5 N hydrochloric acid and washed with water again. These purification operations gc
The pellet composition was decolorized and deodorized, and the bacterial cells in the pellet composition were also completely removed. Then this 2 ctrt X 4 an
Disperse 21 ml of water in a pulp disintegrator (
After disintegration for 25 minutes using a high-pressure homogenizer (550k
The suspension prepared above was centrifuged at 5,0 OOG for 5 minutes, the supernatant was removed, and the disaggregated cellulose produced by acetic acid bacteria was used as a sample.

0.65% cellulose slurry produced by acetic acid bacteria, 0.5% microfibrous cellulose slurry (cellulose) and 2% cellulose. Aqueous oxymethylcellulose solutions were prepared and their viscosity properties were compared using a B-type viscometer (Tokyo Keiki A20-Ter). The results are shown in Table 1 and FIG.

Table 1 <Example 2> 0.5% of the acetic acid bacterium-produced cellulose disaggregation product prepared in Example 1 was added as a stabilizer, and an ice cream was made as a trial. The recipes for the prototype and control ice cream mixes are as follows.

In order to examine the meltdown resistance of these ice creams, they were placed in a room at 25°C and changes in shape were observed over time. The results are shown schematically in FIGS. 2(a), (b), and (c). The control product almost lost its shape 30 minutes after it was made, but the prototype product maintained its shape even after 60 minutes without the melted cream flowing out.

<Example 3> Ice creams were prepared using the acetic acid bacterium-produced cellulose disaggregated product prepared in Example 1 as a stabilizer with varying amounts, and the meltdown resistance and texture were evaluated.

The recipe for the ice cream mix was based on the prototype of Example 2, and the amount of acetic acid bacterium cellulose disintegration was 1.5 i.
P to 15y-, and the proportion to the total weight was 0.
It was adjusted to 1% to 1.0%. Meltdown resistance was evaluated by observing the appearance when left at 25° C., and texture was evaluated by sensory evaluation (n=10). The results are shown in Table 2.

Table 2 1) ◎...Best (about Example 2) ○...Good △...Standard (same effect as natural gum) ×...Poor (hardly any effect observed) 2) ◎...? Delicious taste, refreshing mouthfeel O ○...Slightly weak, but good mouthfeel.

Δ...Slightly rough texture and poor mouthfeel.

×...It fell apart in my mouth and was unsatisfying.

××...It feels strange, but the cinematography is good.

From the above results, it was found that the optimum amount to be added when acetic acid bacteria-produced cellulose disintegration product is used alone as a stabilizer in ice cream is 0.3 to 0.6%.

<Example 4> The acetic acid bacterium-produced cellulose disintegrate prepared in Example 1 was used in combination with gelatin to produce an ice cream with 0.5% added as a stabilizer. The ice cream mix recipe was prepared using the following instructions to make a total of 2 servings.

Weight percentage (ch) Milk 70.5 Cream 6.3 Skimmed milk powder 7.7 Sugar 11.0 Powdered starch syrup 4.0 The knee song (ripening) of the ice cream mix is 4℃
The meltdown resistance and texture of the finished ice cream were evaluated. Meltdown resistance was evaluated by observing the appearance when left at 25° C., and texture was evaluated by sensory evaluation (n=10). The results are shown in Table 3.

Table 3 1) ◎...Best, ○...Good, △...Slightly poor 2
) ◎...A strong body and a refreshing mouthfeel ○...A little weak, but a smooth texture.

Δ: Lack of smoothness due to insufficient ripening.

As mentioned above, when gelatin is used alone as a stabilizer,
Although the effect of the stabilizer was not fully demonstrated after 3 hours of aging, both the shimeltdown resistance and texture were improved by the combined use of cellulose produced by acetic acid bacteria.

<Example 5> High quality ice cream (milk fat 12 t) was made using 0.05 t of the acetic acid bacteria-produced cellulose prepared in Example 1 as a stabilizer.
A prototype was made and compared with one using 0.5 inch of guar gum.

The recipe for the ice cream mix was as follows, and a total of 2 servings was prepared.

Salt-free putter 14.90 14.90
Skimmed milk powder 11.32 11゜32
Sugar 12.00 12.00
Starch syrup 5.00 5.00 Monoguri 0.10 0.10 Cellulose produced by acetic acid bacteria 0.50 -
Guar gum 0.50 water
56.18 56
．． 18 Melt-duck resistance was evaluated by observing the appearance when left at 25°C, and texture was evaluated by sensory evaluation (n = 10).
It was held at The results are shown in Table 4.

Table 4 From the above results, it was confirmed that cellulose produced by acetic acid bacteria can improve the meltdown resistance effect in high-quality ice creams with a high milk fat content by taking advantage of its deliciousness.

<Effects of the Invention> By adding finely disintegrated cellulose produced by acetic acid bacteria to an ice cream mix alone or in combination with other stabilizers, the melt-dacne resistance is improved without impairing the texture of the ice cream.
i,

[Brief explanation of the drawing]

Figure 1 shows cellulose produced by acetic acid bacteria, microfibrous cellulose/l/
Figure 2 shows the viscosity characteristics of loin and U-carboxymethyl cellulose. Figure 2 shows the meltdown resistance test diagram of prototype and control ice creams using cellulose produced by acetic acid bacteria.

Claims (1)

[Claims] An ice cream containing disintegrated cellulose produced by acetic acid bacteria as a stabilizer.