JPS63279752A - Coating composition for frozen dessert - Google Patents
Coating composition for frozen dessertInfo
- Publication number
- JPS63279752A JPS63279752A JP62113800A JP11380087A JPS63279752A JP S63279752 A JPS63279752 A JP S63279752A JP 62113800 A JP62113800 A JP 62113800A JP 11380087 A JP11380087 A JP 11380087A JP S63279752 A JPS63279752 A JP S63279752A
- Authority
- JP
- Japan
- Prior art keywords
- edible oil
- coating composition
- milk powder
- product
- amount
- 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.)
- Granted
Links
- 239000008199 coating composition Substances 0.000 title claims description 14
- 235000021185 dessert Nutrition 0.000 title description 4
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 30
- 239000000843 powder Substances 0.000 claims abstract description 30
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 14
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 6
- 239000003765 sweetening agent Substances 0.000 claims abstract description 6
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 5
- 235000019197 fats Nutrition 0.000 claims abstract description 3
- 239000007787 solid Substances 0.000 claims abstract description 3
- 229940110456 cocoa butter Drugs 0.000 claims description 11
- 235000019868 cocoa butter Nutrition 0.000 claims description 11
- 235000011850 desserts Nutrition 0.000 claims description 11
- 235000013399 edible fruits Nutrition 0.000 claims description 10
- 239000003086 colorant Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 abstract description 13
- 244000299461 Theobroma cacao Species 0.000 abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 6
- 238000000576 coating method Methods 0.000 abstract description 5
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 abstract description 4
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 abstract description 4
- 235000014121 butter Nutrition 0.000 abstract description 4
- 235000001046 cacaotero Nutrition 0.000 abstract description 4
- 235000015243 ice cream Nutrition 0.000 abstract description 3
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 239000011248 coating agent Substances 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract 1
- 235000000346 sugar Nutrition 0.000 description 11
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 10
- 239000000787 lecithin Substances 0.000 description 10
- 235000010445 lecithin Nutrition 0.000 description 10
- 229940067606 lecithin Drugs 0.000 description 10
- 239000003921 oil Substances 0.000 description 7
- 235000019198 oils Nutrition 0.000 description 7
- -1 sugar Chemical class 0.000 description 6
- 235000019222 white chocolate Nutrition 0.000 description 6
- 235000014113 dietary fatty acids Nutrition 0.000 description 5
- 229930195729 fatty acid Natural products 0.000 description 5
- 239000000194 fatty acid Substances 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 4
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 4
- 235000021014 blueberries Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 239000008371 vanilla flavor Substances 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 239000010775 animal oil Substances 0.000 description 3
- 235000019219 chocolate Nutrition 0.000 description 3
- 238000004040 coloring Methods 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- 239000008158 vegetable oil Substances 0.000 description 3
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 2
- 240000000851 Vaccinium corymbosum Species 0.000 description 2
- 244000077233 Vaccinium uliginosum Species 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 239000003240 coconut oil Substances 0.000 description 2
- 235000019864 coconut oil Nutrition 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 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
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 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 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-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
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 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
- 230000006866 deterioration Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000008173 hydrogenated soybean oil Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
Abstract
Description
【発明の詳細な説明】
産業上の利用分野
本発明はフローズンデザート用コーティング組成物に関
する。更に詳しくは、常温で流動性があり、フローズン
デザート（アイスクリーム、シャーベット等の凍果）に
コーティングした際に直ちに固化する新規なフローズン
デザート用ホワイトチョコレートコーティング組成物に
関する。DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to coating compositions for frozen desserts. More specifically, the present invention relates to a novel white chocolate coating composition for frozen desserts that is fluid at room temperature and solidifies immediately when coated on frozen desserts (frozen fruits such as ice cream and sherbet).
従来の技術
従来アイスデザート用コーティングはココア、砂糖、粉
乳などを主成分としチョコレート色を呈したものが主流
であった（特公昭６１−５６９８３号）。2. Prior Art Conventionally, coatings for iced desserts have mainly been made of cocoa, sugar, powdered milk, etc. and have a chocolate color (Japanese Patent Publication No. 56983/1983).
近年消費者の嗜好の多様化に伴いホワイトチョコレート
をベースとしたアイスデザート用コーティングが市販さ
れるようになった。In recent years, with the diversification of consumer tastes, white chocolate-based coatings for iced desserts have become commercially available.
発明が解決しようとする問題点
ホワイトチョコレートをベースとした場合には、チョコ
レート色に限定されることなく種々に着色できるという
利点があるものの、褐変が起こり易く商品価値を減する
欠点があった。Problems to be Solved by the Invention When white chocolate is used as a base, it has the advantage of being able to be colored in a variety of colors without being limited to the chocolate color, but it has the disadvantage of being prone to browning, which reduces its commercial value.
また、従来のチョコレート色のアイスデザート用コーテ
ィングに比べ貯蔵中に凝固が起こり易い欠点もあった。Additionally, compared to conventional chocolate-colored coatings for iced desserts, it has the disadvantage of being more likely to solidify during storage.
更に、融点が低い通常の液体油を原料として使用すると
、常温では流動性があるが乾き時間が遅くなり、ただ単
にクリーム状にカバリングするのみで固化せず製品の安
定性に問題が生じる。Furthermore, if ordinary liquid oil with a low melting point is used as a raw material, although it is fluid at room temperature, the drying time is slow, and the product merely forms a creamy covering without solidifying, causing problems with product stability.
問題点を解決するための手段
発明者らはこれらの欠点を解決するためにコーティング
組成物について研究し、チョコレート色に限定されるこ
となく種々に着色出来る上、褐変を起こしに＜＜、貯蔵
中凝固することのない安定性に優れたフローズンデザー
ト用ホワイトチョコレートコーティング組成物の開発に
成功しな。Means for Solving the Problems In order to solve these drawbacks, the inventors have researched coating compositions and found that they can be colored in a variety of colors without being limited to chocolate color, and that they do not cause browning during storage. We have succeeded in developing a highly stable white chocolate coating composition for frozen desserts that does not solidify.
本発明のフローズンデザート用ホワイトチョコレートコ
ーティング組成物は、食用油２５−７５％、カカオバタ
ー２−２５％、脱脂粉乳２−１５％、甘味料１５−４５
％、乳化剤０．１−２．０％及び水分１％以下（％は重
量％）を含有してなることを特徴とする
特に好ましいのは、前記食用油が、
■ ２０時間以上のＡＯＭ値及び
■ ０８Ｃ： ０．１−５０（％）
＋５℃： ０．１−４５（％）
＋１０℃： ０．１−４０（％）
＋２０°Ｃ： ０．１−２０（％）
の固形脂係数を持つことである。The white chocolate coating composition for frozen desserts of the present invention contains 25-75% edible oil, 2-25% cocoa butter, 2-15% skim milk powder, and 15-45% sweetener.
%, emulsifier 0.1-2.0%, and moisture 1% or less (% is weight %).Particularly preferably, the edible oil has: (1) an AOM value of 20 hours or more; ■ 08C: 0.1-50(%) +5℃: 0.1-45(%) +10℃: 0.1-40(%) +20℃: 0.1-20(%) Solid fat coefficient It is to have.
この要件を満たす食用油であれば本発明の目的に使用す
ることができる。具体的な食用油としては、
（１）動植物油およびこれらの混合油、（２）動植物微
水添油、
（３）動植物微水添分別油、
（４）上記（１）と（２）、または（１）と（３）の混
合油、（５）上記（１）と中鎖トリグリセリドとの混合
油、（６） 上記（２）と中鎖トリグリセリドとの混
合油、（７）上記（３）と中鎖トリグリセリドとの混合
油、（８）上記（１）〜（７）の２以上の混合油があげ
られる。Any edible oil that meets this requirement can be used for the purpose of the present invention. Specific edible oils include (1) animal and vegetable oils and mixed oils thereof, (2) slightly hydrogenated animal and vegetable oils, (3) slightly hydrogenated fractionated animal and vegetable oils, (4) (1) and (2) above, or mixed oil of (1) and (3), (5) mixed oil of above (1) and medium chain triglyceride, (6) mixed oil of above (2) and medium chain triglyceride, (7) above (3) ) and a medium-chain triglyceride, and (8) a mixed oil of two or more of the above (1) to (7).
本発明では上記の食用油の安定性を更に向上させる目的
で、合成または天然の抗酸化剤を配合することもできる
。In the present invention, in order to further improve the stability of the above-mentioned edible oil, a synthetic or natural antioxidant may be added.
食用油の量は使用する油の特性および製品中のカカオバ
ターの配合量さらに製品の使用目的によって異なるが、
典型的には製品組成物重量に基づき約２５〜７５％、好
ましくは約４０〜６０％の量で用いられる。The amount of edible oil varies depending on the characteristics of the oil used, the amount of cocoa butter in the product, and the purpose of the product.
Typically used in amounts of about 25-75%, preferably about 40-60%, based on the weight of the product composition.
本発明で使用されるカカオバターの量は、食用油の特性
、使用量さらに製品の使用目的によって異なるが、典型
的には製品組成物重量に基づき約２〜２５％、好ましく
は約４〜８％の量で用いられる。The amount of cocoa butter used in the present invention varies depending on the properties of the edible oil, the amount used, and the intended use of the product, but is typically about 2 to 25%, preferably about 4 to 8%, based on the weight of the product composition. used in an amount of %.
本発明で使用される粉乳は、金粉ではなく、脱脂粉乳で
ある。この脱脂粉乳を用いることにより製品の褐変が起
こるのを防止したものである。The milk powder used in the present invention is not gold powder but skim milk powder. By using this skim milk powder, browning of the product is prevented.
粉乳の量は、食用油の特性、使用量、カカオバターの配
合量さらに製品の使用目的によって異なるが、典型的に
は製品組成物重量に基づき約２〜１５％、好ましくは約
３〜１２％の量で用いられる。The amount of milk powder varies depending on the properties of the edible oil, the amount used, the amount of cocoa butter, and the intended use of the product, but is typically about 2 to 15%, preferably about 3 to 12%, based on the weight of the product composition. used in amounts of
本発明で使用される甘味料には、砂糖、ブドウ糖、果糖
、麦芽糖、乳糖の如き糖類あるいはソルビトール、マル
チトールの如き糖アルコール等が含まれる。使用される
甘味料の量は、その特性さらに製品の使用目的によって
異なるが、典型的には製品組成物重量に基づき約１５〜
４５％、好ましくは約２０〜４０％の量で用いられる。Sweeteners used in the present invention include sugars such as sugar, glucose, fructose, maltose, and lactose, and sugar alcohols such as sorbitol and maltitol. The amount of sweetener used will vary depending on its properties as well as the intended use of the product, but will typically range from about
It is used in an amount of 45%, preferably about 20-40%.
本発明で使用される乳化剤には、脂肪酸グリセリンエス
テル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステ
ル、レシチン等が含まれる。使用される乳化剤の量は、
他の成分の配合比率および製品の使用目的によって異な
るが、典型的には製品組成物重量に基づき０．１〜２．
０％以下であり、好ましくは約０．２〜１．５％の量で
用いられる。The emulsifier used in the present invention includes fatty acid glycerin ester, sucrose fatty acid ester, sorbitan fatty acid ester, lecithin, and the like. The amount of emulsifier used is
Although it varies depending on the blending ratio of other ingredients and the intended use of the product, it is typically 0.1 to 2.0% based on the weight of the product composition.
0% or less, preferably in an amount of about 0.2-1.5%.
水分量は１％を越えると風味劣化や凝固がおこりやすく
なるので１％以下におさえることが必要であるり、実質
的に無水であることが好ましい。If the water content exceeds 1%, flavor deterioration and coagulation are likely to occur, so it is necessary to keep it below 1%, and it is preferable that the water content be substantially anhydrous.
尚、本発明は従来のチョコレート色をしたコーティング
組成物と異なり、白色であるので着色料等の混合で任意
の色に着色することもできる。着色料としては、天然、
合成着色料とも用いることができる。また、必要に応じ
て油溶化処理した着色料を用いることもできる。着色料
の添加料は、フローズンデザート製品とした場合の特性
等によって異なるが、コーティング組成物重量に対して
０．１〜０．２％、好ましくは０．２〜０．４％の量で
用いられる。Note that, unlike the conventional chocolate-colored coating composition, the coating composition of the present invention is white, so it can be colored into any color by mixing a coloring agent or the like. As a coloring agent, natural,
It can also be used with synthetic colorants. Moreover, a coloring agent treated to be oil-solubilized can also be used, if necessary. The coloring additive is used in an amount of 0.1 to 0.2%, preferably 0.2 to 0.4% based on the weight of the coating composition, although it varies depending on the characteristics of the frozen dessert product. It will be done.
更に、天然果実粉末を加えることもできる。天然果実粉
末としては、食感、色等の観点より、粒度、種類、添加
料が決められる。例えば、米国篩２０〜４０メツシュの
粒度を有する果実乾燥粉末などを用いることができる。Furthermore, natural fruit powders can also be added. As for the natural fruit powder, the particle size, type, and additives are determined from the viewpoints of texture, color, etc. For example, dry fruit powder having a particle size of 20 to 40 mesh US sieve can be used.
添加料は、コーティング組成物重量に対して０．１〜１
０％、好ましくは０．２〜２．０％の量で用いられる。The additive is added in an amount of 0.1 to 1 based on the weight of the coating composition.
It is used in an amount of 0%, preferably 0.2-2.0%.
実施例
本発明を以下の実施例１〜３、参考例１〜２で使用した
食用油の種類および特性を次の表−１に示す。Examples The types and characteristics of the edible oils used in the following Examples 1 to 3 and Reference Examples 1 to 2 of the present invention are shown in Table 1 below.
実施例 １
」ｄ１１刀α
カカオバター ５，０粉糖
３３，０
脱脂粉乳 １０．０
食用油（＾） ５０．０
し シ チ ン
１．０グリセリンモノステアレート ０．
５バニラフレーバー ０．５上記配
合量の粉糖、脱脂粉乳および予め加温溶解したカカオバ
ター及びレシチンの一部をニーダーに入れジャケットを
４５℃に調節して１５分間混練した。次いで混練物を５
本ロールのレファイナーにかけて微粒化した。一方食用
油（＾）は４０℃に加温したココナツ油２０ｋｇと大豆
微水添油３０ｋｇとを混合することにより調整した。前
に調整した微粒化物質をコンチェに送り配合量中の食用
油（＾）の−８一
部を添加し残りのレシチンを加え品温を５５℃迄上昇さ
せ約２４時間コンチングを行った。Example 1 d11 katana α cacao butter 5.0 powdered sugar
33.0 Skimmed milk powder 10.0 Edible oil (^) 50.0 Shichin
1.0 Glycerin monostearate 0.
5 Vanilla flavor 0.5 Powdered sugar, skim milk powder, and a portion of cocoa butter and lecithin that had been heated and dissolved in advance were placed in a kneader, the jacket was adjusted to 45° C., and kneaded for 15 minutes. Next, mix the kneaded material with 5
It was finely divided by passing through the refiner of this roll. On the other hand, edible oil (^) was prepared by mixing 20 kg of coconut oil heated to 40°C and 30 kg of slightly hydrogenated soybean oil. The previously prepared atomized material was sent to a conch, a -8 part of the edible oil (^) in the blended amount was added, the remaining lecithin was added, the product temperature was raised to 55°C, and conching was performed for about 24 hours.
最後に残りの食用油を約３０℃で充填機から所定の容器
に充填して製品を得た。Finally, the remaining edible oil was filled into a predetermined container from a filling machine at about 30°C to obtain a product.
実施例 ２
成 ＪＭ論」Ｅ
Ω１ｙカカオバター ５．０粉
糖 ３３．０
脱脂粉乳 ９．８
食用油（Ｂ） 、 ５０．０
し シ チ ン
１．０シヨ糖脂肪酸エステル ０
．５赤色着色料 ０．２バニ
ラフレーバー ０，５合 計
ｔｏｏ、。Example 2 JM Theory E
Ω1y Cocoa butter 5.0 Powdered sugar 33.0 Skimmed milk powder 9.8 Edible oil (B), 50.0
1.0 Sucrose fatty acid ester 0
．． 5 red coloring 0.2 vanilla flavor 0.5 total too.
上記配合量の粉糖、脱脂粉乳、赤色着色料および予め加
温溶解したカカオバターさらに配合量中のレシチンの一
部をジャケット付きニーダ−に入れジャケットの温水を
４５℃に調節して１５分間混練した。次いで得られたペ
ースト状混線物を５本口−ルのレファイナーにかけて微
粒化し、粒径を２５μ以下とした。一方食用油（Ｂ）は
表−１に示す割合で混合して調整した。更に微粒化物質
をコンチェに送り配合量中の食用油（Ｂ）の一部を添加
し残りのレシチンを加え品温を５５℃迄上昇させ約２４
時間コンチングを行った。Powdered sugar, skim milk powder, red coloring agent, pre-heated and melted cocoa butter in the above amounts, and a portion of the lecithin in the mix were placed in a jacketed kneader, and the warm water in the jacket was adjusted to 45°C, and kneaded for 15 minutes. did. Next, the obtained paste-like mixed wire material was passed through a five-hole refiner to atomize the powder to a particle size of 25 μm or less. On the other hand, edible oil (B) was mixed and adjusted in the proportions shown in Table-1. Further, send the atomized substance to a conche, add a part of the edible oil (B) in the blended amount, add the remaining lecithin, and raise the product temperature to 55°C to approx.
Time conching was performed.
最後に残りの食用油（Ｂ）、ショ糖脂肪酸エステル、ス
トロベリーフレーバーを添加混合して製品化した。Finally, the remaining edible oil (B), sucrose fatty acid ester, and strawberry flavor were added and mixed to produce a product.
得られた組成物を約３０℃で充填機から所定の容器に充
填して製品を得た。The obtained composition was filled into a predetermined container from a filling machine at about 30° C. to obtain a product.
実施例 ３
一配、１１化クー
カカオバター １０，０粉糖
３３．０
脱脂粉乳 １０．８
食用油（（：） ” ４５．０ブルーベリー果
実乾燥物粉末 ０．５レシチン
０．５
ブルーベリーフレーバー ０．２合
計 １００．０上記配合
量の粉糖、脱脂粉乳および予め加温溶解したカカオバタ
ーさらに配合量中のレシチンの一部をジャケットの温水
を４５℃に調節してニーダ−にて１５分間混練した。尚
、食用油（Ｃ）は表−１に示す割合でココナツ油、ＭＣ
Ｔを混合して調整した。先に調整した混練物を次に５本
ロールのレファイナーにかけて微粒化し、粒径を２５ｕ
以下とした。Example 3 One part, 11ized coo cacao butter 10,0 powdered sugar
33.0 Skim milk powder 10.8 Edible oil ((:) ” 45.0 Blueberry fruit powder powder 0.5 Lecithin
0.5 Blueberry flavor 0.2 go
Total: 100.0 Powdered sugar, skim milk powder, cocoa butter heated and dissolved in advance, and a portion of lecithin in the blended amounts were kneaded in a kneader for 15 minutes with the warm water in the jacket adjusted to 45°C. In addition, the edible oil (C) is coconut oil, MC in the proportions shown in Table-1.
It was adjusted by mixing T. The previously prepared kneaded material was then passed through a five-roll refiner to atomize it to a particle size of 25u.
The following was made.
更に微粒化物質をコンチェに送り配合量中の食用油（Ｃ
）の一部を添加し残りのレシチンを加え品温を５５℃迄
上昇させ約２４時間コンチングを行った。Furthermore, the atomized material is sent to the conche and the edible oil (C
), the remaining lecithin was added, the product temperature was raised to 55°C, and conching was performed for about 24 hours.
最後に残りの食用油（Ｃ）、ブルーベリー果実乾燥粉末
、ブルーベリーフレーバーを添加混合して製品化した。Finally, the remaining edible oil (C), dried blueberry fruit powder, and blueberry flavor were added and mixed to produce a product.
得られた組成物を約３０℃で充填機から所定の容器に充
填して製品を得た。The obtained composition was filled into a predetermined container from a filling machine at about 30° C. to obtain a product.
参考例 １
１ｕ１１刀σ
カカオバター ５．０粉糖
３４，０
脱脂粉乳 １１．８
食用油（［１） ４５．０
レシチン １．０
参考例 ２
」Ｕ１１ηα
カカオバター ５．０粉糖
３４．０
全脂粉乳 １１．８
食用油（Ｃ） ’ ４５．０
レシチン １．０
上記組成により実施例１〜３および参考例１〜２の組成
物をアイスクリーム境に注いで得られるコーティングの
性状は表−２に示す通りである。Reference example 1 1u11 sword σ cocoa butter 5.0 powdered sugar
34.0 Skimmed milk powder 11.8 Edible oil ([1) 45.0 Lecithin 1.0 Reference example 2'' U11ηα Cocoa butter 5.0 Powdered sugar
34.0 Whole milk powder 11.8 Edible oil (C)' 45.0 Lecithin 1.0 The coating obtained by pouring the compositions of Examples 1 to 3 and Reference Examples 1 to 2 on the ice cream border according to the above composition. The properties are shown in Table-2.
効 果
本発明は、脱脂粉乳を用いることにより褐変を防止し、
粉乳の量を一定量に制限することにより製造中の凝固を
防止することができる。Effect The present invention prevents browning by using skim milk powder,
By limiting the amount of milk powder to a certain amount, coagulation during production can be prevented.
また、安定性も優れており、フローズンデザート製品の
品質上大きな要素である長期保存性も向上させることが
できる。Furthermore, it has excellent stability and can improve long-term shelf life, which is a major factor in the quality of frozen dessert products.
更に、ホワイトチョコレートをベースとしているので着
色料や天然果実粉末を添加することにより、製品特性の
向上が可能である。即ち、着色による外観の向上、製品
のバラエティを豊富にすることができる。天然果実粉末
を添加すれば、製品の天然感を高め、豊かな果実の味わ
いを付与することも可能である。Furthermore, since it is based on white chocolate, the product properties can be improved by adding colorants and natural fruit powder. That is, the appearance can be improved by coloring, and the variety of products can be increased. By adding natural fruit powder, it is possible to enhance the natural feel of the product and impart a rich fruit taste.
手 続 補 正 書
１、事件の表示
昭和６２年特許願第１１３８００号
２、発明の名称
フローズンデザート用コーティング組成物６、補正をす
る者
事件との関係 特許出願人
住所
名 称 味の素ゼネラルフーヅ株式会社４、代理人
６、補正の内容
（１）明細、書を下記のとおり補正する。Procedure Amendment 1, Indication of the case Patent Application No. 113800 of 1988 2, Name of the invention: Coating composition for frozen dessert 6, Relationship with the case by the person making the amendment Patent applicant address name Name Ajinomoto General Foods Co., Ltd. 4 , Agent 6, Contents of amendment (1) The specification and text are amended as follows.
９ 末２ 調整 調製
１０ 末７ バニラフレーバー ストロベリー
フレー／仁〃 ７ ２５ｕ
２５μｍ（２）明細書第１０頁第６行の「食用油」の
後に、次の記載を挿入する。9 Powder 2 Adjustment Preparation 10 Powder 7 Vanilla flavor Strawberry Flay/Jin 7 25u
25 μm (2) The following statement is inserted after “edible oil” on page 10, line 6 of the specification.
「（５）、グリセリンモノステアレート、バニラフレー
バーを添加混合して製品化した。得られた組成物」
以 上"(5), glycerin monostearate, and vanilla flavor were added and mixed to produce a product. Obtained composition"
Claims (4)
脱脂粉乳２−１５％、甘味料１５−４５％、乳化剤０．
１−２．０％及び水分１％以下（％は重量％）を含有し
てなるフローズンデザート用コーティング組成物。(1) Edible oil 25-75%, cocoa butter 2-25%,
Skimmed milk powder 2-15%, sweetener 15-45%, emulsifier 0.
1-2.0% and a moisture content of 1% or less (% is weight %).
１項記載のフローズンデザート用コーティング組成物。(2) The edible oil has: [1] AOM value for 20 hours or more and [2] 0°C: 0.1-50 (%) +5°C: 0.1-45 (%) +10°C: 0.1- The coating composition for frozen desserts according to claim 1, having a solid fat coefficient of 40(%) +20°C: 0.1-20(%).
囲第１項記載のフローズンデザート用コーティング組成
物。(3) The coating composition for frozen desserts according to claim 1, wherein a coloring agent is added.
許請求の範囲第１項記載のフローズンデザート用コーテ
ィング組成物。(4) The coating composition for frozen desserts according to claim 1, characterized in that a dried natural fruit powder is added.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62113800A JPH0783678B2 (en) | 1987-05-11 | 1987-05-11 | Frozen dessert coating composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62113800A JPH0783678B2 (en) | 1987-05-11 | 1987-05-11 | Frozen dessert coating composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63279752A true JPS63279752A (en) | 1988-11-16 |
| JPH0783678B2 JPH0783678B2 (en) | 1995-09-13 |
Family
ID=14621395
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62113800A Expired - Lifetime JPH0783678B2 (en) | 1987-05-11 | 1987-05-11 | Frozen dessert coating composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0783678B2 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5215780A (en) * | 1990-07-10 | 1993-06-01 | Eskimo Pie Corporation | Chocolate coating containing no tropical oils |
| ES2113323A1 (en) * | 1992-03-18 | 1998-04-16 | Frigo S A | Improvements made to Patent 9200586, for "Frozen food product and procedure for obtaining it". |
| US7351440B2 (en) | 2003-05-14 | 2008-04-01 | Rich Products Corporation | Whippable food product with improved stability |
| US7449208B2 (en) | 1997-03-19 | 2008-11-11 | Rich Products Corporation | Pourable dessert liquid product |
| US7563470B2 (en) | 2003-03-20 | 2009-07-21 | Rich Products Corporation | Non-dairy whippable food product |
| WO2012147554A1 (en) * | 2011-04-27 | 2012-11-01 | 日清オイリオグループ株式会社 | Oil and oil-containing food using same |
-
1987
- 1987-05-11 JP JP62113800A patent/JPH0783678B2/en not_active Expired - Lifetime
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5215780A (en) * | 1990-07-10 | 1993-06-01 | Eskimo Pie Corporation | Chocolate coating containing no tropical oils |
| ES2113323A1 (en) * | 1992-03-18 | 1998-04-16 | Frigo S A | Improvements made to Patent 9200586, for "Frozen food product and procedure for obtaining it". |
| US7449208B2 (en) | 1997-03-19 | 2008-11-11 | Rich Products Corporation | Pourable dessert liquid product |
| US8691314B2 (en) | 1997-03-19 | 2014-04-08 | Rich Products Corporation | Pourable dessert liquid product |
| US7563470B2 (en) | 2003-03-20 | 2009-07-21 | Rich Products Corporation | Non-dairy whippable food product |
| US7351440B2 (en) | 2003-05-14 | 2008-04-01 | Rich Products Corporation | Whippable food product with improved stability |
| US7776376B2 (en) | 2003-05-14 | 2010-08-17 | Rich Products Corporation | Whippable food product with improved stability |
| WO2012147554A1 (en) * | 2011-04-27 | 2012-11-01 | 日清オイリオグループ株式会社 | Oil and oil-containing food using same |
| JP5290472B2 (en) * | 2011-04-27 | 2013-09-18 | 日清オイリオグループ株式会社 | Fats and oils and foods containing fats and oils using the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0783678B2 (en) | 1995-09-13 |
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