KR20220108040A - Frozen confectionery and its manufacturing method - Google Patents
Frozen confectionery and its manufacturing method Download PDFInfo
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- KR20220108040A KR20220108040A KR1020227015380A KR20227015380A KR20220108040A KR 20220108040 A KR20220108040 A KR 20220108040A KR 1020227015380 A KR1020227015380 A KR 1020227015380A KR 20227015380 A KR20227015380 A KR 20227015380A KR 20220108040 A KR20220108040 A KR 20220108040A
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- frozen dessert
- overrun
- feeling
- tamarind gum
- frozen
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- 238000004519 manufacturing process Methods 0.000 title claims description 13
- 235000009508 confectionery Nutrition 0.000 title description 13
- 235000021185 dessert Nutrition 0.000 claims abstract description 63
- 235000004298 Tamarindus indica Nutrition 0.000 claims abstract description 46
- 241000596504 Tamarindus Species 0.000 claims abstract description 45
- 238000002156 mixing Methods 0.000 claims description 11
- 235000011850 desserts Nutrition 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 description 18
- 235000013305 food Nutrition 0.000 description 16
- 235000015243 ice cream Nutrition 0.000 description 16
- 230000001055 chewing effect Effects 0.000 description 15
- 235000013336 milk Nutrition 0.000 description 13
- 239000008267 milk Substances 0.000 description 13
- 210000004080 milk Anatomy 0.000 description 13
- 238000011156 evaluation Methods 0.000 description 12
- 241001307241 Althaea Species 0.000 description 11
- 235000006576 Althaea officinalis Nutrition 0.000 description 11
- 235000001035 marshmallow Nutrition 0.000 description 11
- 239000002994 raw material Substances 0.000 description 7
- 230000005484 gravity Effects 0.000 description 5
- 206010013911 Dysgeusia Diseases 0.000 description 4
- 206010016322 Feeling abnormal Diseases 0.000 description 4
- 239000003925 fat Substances 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 235000019219 chocolate Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000021243 milk fat Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 239000008371 vanilla flavor Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/508—Tamarind
Abstract
새로운 식감을 갖는 냉과의 제공을 과제로 한다. 상기 과제는, 타마린드 검을 포함하는 냉과로서, 상기 타마린드 검의 함유량이, 상기 냉과에 대해, 0.5∼1.0 질량%이고, 오버런이 50∼110%인, 상기 냉과에 의해 해결할 수 있다.Let's make provision of the frozen dessert which has a new texture a subject. The said subject is a frozen dessert containing a tamarind gum, Content of the said tamarind gum is 0.5-1.0 mass % with respect to the said frozen dessert, An overrun is 50-110%, The said frozen dessert can solve it.
Description
본 발명은 냉과 및 그 제조 방법에 관한 것이다.The present invention relates to a frozen dessert and a method for producing the same.
냉과는, 일반적으로, 유제품, 설탕, 유화제 등의 원료를 혼합한 아이스크림 믹스를, 균질화, 프리징, 및 냉동 경화시킴으로써 제조된다. 냉과의 원료로서, 추가 성분을 첨가함으로써, 상이한 식감 등을 부여할 수 있다. 예컨대, 특허문헌 1 및 2는, 타마린드 검을 사용하여, 냉동하에서 젤리 식감을 갖는 냉과의 제조 방법을 개시하고 있다.Frozen desserts are generally manufactured by homogenizing, freezing, and freeze-hardening the ice cream mix which mixed raw materials, such as a dairy product, sugar, and an emulsifier. As a raw material of a frozen confection, a different food texture etc. can be provided by adding an additional component. For example, patent documents 1 and 2 are using tamarind gum, and are disclosing the manufacturing method of the frozen dessert which has a jelly texture under freezing.
냉과의 제조에 있어서는, 냉과에 소정량의 공기를 혼입시키는 경우도 있으며, 공기의 혼입률은 오버런이라고 칭해진다. 예컨대, 특허문헌 3에는, 오버런이 매우 높음으로써, 식감이 가볍고, 입안에서 스르르 녹는 냉과가 개시되어 있다. 또한, 특허문헌 4에는, 오버런을 조절함으로써, 아이스크림 표면의 요철을 적절히 유지하고, 이에 의해 아이스크림 표면에 초콜릿 등을 피복하기 쉽게 할 수 있는 것이 개시되어 있다.In manufacture of frozen dessert, a predetermined amount of air may be mixed with a frozen dessert, and the mixing rate of air is called overrun. For example, patent document 3 discloses a frozen dessert that has a very high overrun, has a light texture, and melts easily in the mouth. Moreover, it is disclosed by patent document 4 that the unevenness|corrugation of the surface of an ice cream is maintained suitably by adjusting an overrun, and it can make it easy to coat|cover chocolate etc. on the surface of an ice cream by this.
현재, 냉과 시장은 확대를 계속하고 있고, 여러 가지 상품이 발매되고 있다. 앞으로도, 지금까지 없었던 새로운 식감을 갖는 냉과를 제공하는 것이 요구되고 있다.Currently, the frozen dessert market continues to expand, and various products are on sale. It is calculated|required from now on to provide the frozen dessert which has a new food texture which there was never before.
그 때문에, 본 발명은 새로운 식감을 갖는 냉과를 제공하는 것을 목적으로 한다.Therefore, an object of this invention is to provide the frozen dessert which has a new food texture.
전술한 바와 같이, 냉과의 제조에 있어서 타마린드 검을 사용하는 것은 이미 알려져 있다. 또한, 소정의 오버런으로 함으로써, 냉과에 모종의 특징을 부여할 수 있는 것도 이미 알려져 있다. 그러나, 타마린드 검과 오버런의 관계, 즉, 이들을 조합함으로써 어떠한 효과가 발생하는지는 알려져 있지 않다.As mentioned above, it is already known to use tamarind gum in the preparation of frozen confections. Moreover, it is also known that a certain kind of characteristic can be provided to a frozen dessert by setting it as a predetermined overrun. However, it is not known the relationship between tamarind gum and overrun, ie, what effect arises from combining them.
본 발명자들이 예의 검토한 결과, 타마린드 검과 오버런을 특정한 관계로 조합함으로써, 새로운 식감을 갖는 냉과를 제공할 수 있는 것을 발견하였다.As a result of the inventors earnestly examining, it discovered that the frozen dessert which has a new texture can be provided by combining tamarind gum and an overrun in a specific relationship.
본 발명은 이하의 실시형태를 포함한다.The present invention includes the following embodiments.
[1][One]
타마린드 검을 포함하는 냉과로서, A frozen dessert comprising tamarind gum,
상기 타마린드 검의 함유량이, 상기 냉과에 대해, 0.5∼1.0 질량%이고, Content of the said tamarind gum is 0.5-1.0 mass % with respect to the said frozen dessert,
오버런이 50∼110%인, 상기 냉과.The overrun is 50-110%, the above frozen dessert.
[2][2]
상기 타마린드 검의 함유량이, 상기 냉과에 대해, 0.6∼0.8 질량%인, [1]에 기재된 냉과.The frozen dessert according to [1], wherein the content of the tamarind gum is 0.6 to 0.8 mass% with respect to the frozen dessert.
[3][3]
상기 오버런이 60∼80%인, [1] 또는 [2]에 기재된 냉과.The frozen dessert according to [1] or [2], wherein the overrun is 60 to 80%.
[4][4]
타마린드 검을 포함하는 냉과 믹스에, 냉과의 오버런이 50∼110%가 되도록, 공기를 혼입시키는 공정을 포함하고, Including a step of mixing air into the frozen dessert mix containing tamarind gum so that the overrun of the frozen dessert becomes 50 to 110%,
상기 타마린드 검의 함유량이, 상기 냉과 믹스에 대해, 0.5∼1.0 질량%인, 냉과의 제조 방법.The content of the said tamarind gum is 0.5-1.0 mass % with respect to the said frozen dessert mix, The manufacturing method of frozen dessert.
[5][5]
상기 타마린드 검의 함유량이, 상기 냉과 믹스에 대해, 0.6∼0.8 질량%인, [4]에 기재된 제조 방법.The production method according to [4], wherein the content of the tamarind gum is 0.6 to 0.8 mass% with respect to the frozen dessert mix.
[6][6]
상기 오버런이 60∼80%인, [4] 또는 [5]에 기재된 제조 방법.The production method according to [4] or [5], wherein the overrun is 60 to 80%.
본 발명에 의하면, 새로운 식감을 갖는 냉과를 제공할 수 있다.ADVANTAGE OF THE INVENTION According to this invention, the frozen dessert which has a new food texture can be provided.
<냉과><Frozen dessert>
본 발명의 일 실시형태는, 타마린드 검을 포함하는 냉과로서, 상기 타마린드 검의 함유량이, 상기 냉과에 대해, 0.5∼1.0 질량%이고, 오버런이 50∼110%인, 상기 냉과에 관한 것이다.One embodiment of the present invention relates to a frozen dessert containing tamarind gum, wherein the content of the tamarind gum is 0.5 to 1.0 mass% with respect to the frozen dessert, and an overrun is 50 to 110%.
타마린드 검과 오버런을 상기 수치 범위를 만족시키도록 조합함으로써, 새로운 식감을 갖는 냉과를 제공할 수 있다. 본 실시형태에 따른 냉과가 갖는 새로운 식감은, 여러 가지 감각(예컨대, 마시멜로감, 츄잉감)으로부터 특정할 수 있다. 이들 감각은, 새로운 식감을 상이한 관점에서 따로따로 평가한 것이다. 새로운 식감은, 상기한 여러 가지 감각이 통합되어 발생한, 종래의 냉과와는 크게 상이한 식감이다.By combining tamarind gum and overrun to satisfy the above numerical range, it is possible to provide a frozen dessert having a new texture. The new food texture that the frozen dessert according to the present embodiment has can be specified from various senses (eg, marshmallow feeling, chewing feeling). These sensations separately evaluated the new food texture from different viewpoints. The new food texture is a food texture that is greatly different from the conventional frozen desserts that are generated by integrating the various senses described above.
본 명세서에 있어서의 「츄잉감」이란, 소프트 캔디와 같이 탄력성이 있어 씹는 맛이 좋은 식감을 의미한다.The "chewing feeling" in the present specification means a texture that has elasticity and has good chewing taste like soft candy.
본 실시형태에 따른 냉과는, 새로운 식감에 더하여, 농후감도 우수하다. 본 명세서에 있어서의 「농후감」이란, 바닐라의 향, 밀크감, 단맛, 및 지방감의 종합적인 감각을 의미한다. 「농후감의 지속」이란, 상기 농후감을 입안이나 비강에 있어서 인식할 수 있는 상태가 지속되는 것을 의미한다. 「밀크감」이란, 밀크의 향 및 맛을 의미한다. 「지방감」이란, 크리미한 식감 및 유지의 감칠맛을 의미한다.The frozen dessert which concerns on this embodiment is excellent in a thick feeling in addition to a novel food texture. The "rich feeling" in this specification means the general sense of vanilla flavor, milk feeling, sweetness, and a feeling of fat. "Continuation of the thick feeling" means that the state in which the thick feeling can be recognized in the mouth or nasal passages is continued. "Milk feeling" means the flavor and taste of milk. A "fat feeling" means a creamy texture and the umami of fats and oils.
본 명세서에 있어서의 「마시멜로감」이란, 마시멜로와 비슷한 식감을 의미하고, 구체적인 식감으로서는, 예컨대, 반발감, 폭신감을 들 수 있다.The "marshmallow feeling" in this specification means the food texture similar to marshmallow, and specific food texture includes, for example, a repulsive feeling and a soft feeling.
본 명세서에 있어서의 「냉과」는, 아이스크림류, 빙과 등의 냉동하에서 보관하는 과자이고, 푸딩 등의 칠드 온도대에서 보관하는 과자는 포함하지 않는다."Frozen confectionery" in this specification is confectionery stored under freezing, such as ice cream and frozen confectionery, and does not include confectionery stored in chilled temperature range, such as a pudding.
아이스크림류에는, 아이스크림, 아이스밀크, 및 락토아이스가 포함된다. 본 명세서에 있어서의 「아이스크림류」, 「아이스크림」, 「아이스밀크」, 및 「락토아이스」는, 「젖 및 유제품의 성분 규격 등에 관한 성령」(2018년 8월 8일 후생 노동성령 제106호)에 있어서의 규정에 따른다.Ice cream includes ice cream, ice milk, and lacto ice. In this specification, "ice creams", "ice cream", "ice milk", and "lacto ice" are defined as "Ordinance concerning ingredient standards, etc. of milk and dairy products" (Ministry of Health, Labor and Welfare Ordinance No. 106 of August 8, 2018 ) in accordance with the regulations in
구체적으로는, 아이스크림류는, 젖 또는 이들을 원료로 하여 제조한 식품을 가공하거나, 또는 주요 원료로 한 것을 동결시킨 것이며, 유고형분 3.0% 이상을 포함하는 것(발효유를 제외한다.)이다.Specifically, ice cream is milk or a food manufactured using these as a raw material, processed or frozen as a main raw material, and contains 3.0% or more of milk solids (excluding fermented milk).
아이스크림은, 유고형분이 15.0% 이상이며, 유지방분이 8.0% 이상인 것이다.Ice cream has a milk solid content of 15.0% or more and a milk fat content of 8.0% or more.
아이스밀크는, 유고형분이 10.0% 이상이며, 유지방분이 3.0% 이상인 것(아이스크림을 제외한다.)이다.Ice milk has a milk solid content of 10.0% or more and a milk fat content of 3.0% or more (ice cream is excluded).
락토아이스는, 유고형분이 3.0% 이상인 것(아이스크림 및 아이스밀크를 제외한다.)이다.The lacto ice is 3.0% or more of milk solids (ice cream and ice milk are excluded.).
빙과는, 당액 혹은 이것에 다른 식품을 혼화한 액체를 동결한 것, 또는, 식용 얼음을 분쇄하고, 이것에 당액 혹은 다른 식품을 혼화하여 재동결한 것으로, 동결 형상인 채로 식용에 제공하는 것이다.Frozen is a product obtained by freezing sugar solution or a liquid obtained by mixing it with another food, or crushing edible ice, mixing it with a sugar solution or other food and re-frozen, and providing it for edible use in a frozen form.
냉과는, 타마린드 검을 포함한다. 타마린드 검이란, 콩과 타마린드속의 타마린드(Tamarindus indica)의 종자로부터 얻어지는 다당류이다. 타마린드 검은, 구체적으로는, 타마린드 종자의 배유(胚乳) 부분을 온수 내지 열수, 혹은 알칼리성 수용액으로 추출하는 것, 또는 얻어진 추출물을 효소 처리하는 것 등에 의해 얻을 수 있다. 타마린드 검의 상품으로서는, 예컨대, 비스톱 D-2032(산에이겐 에프·에프·아이 가부시키가이샤 제조), 산나이스 KB191-S(D)(산에이겐 에프·에프·아이 가부시키가이샤 제조), 네오소프트 TA(다이요 가가쿠 가부시키가이샤 제조)를 들 수 있다.Frozen confectionery contains tamarind gum. Tamarind gum is a polysaccharide obtained from the seed of tamarind (Tamarindus indica) of the genus Tamarind in the bean family. Tamarind gum, specifically, can be obtained by extracting the endosperm part of a tamarind seed with warm or hot water, or alkaline aqueous solution, or enzymatically treating the obtained extract. As a commodity of tamarind gum, for example, Bistop D-2032 (manufactured by San-Eigen F/I Co., Ltd.), Sannais KB191-S(D) (manufactured by San-Eigen F/I Co., Ltd.) ) and Neosoft TA (manufactured by Taiyo Chemical Co., Ltd.).
타마린드 검의 함유량은, 냉과에 대해, 0.5∼1.0 질량%이고, 바람직하게는 0.6∼0.9 질량%이며, 보다 바람직하게는 0.6∼0.8 질량%이다. 타마린드 검의 함유량을 상기 범위 내로 함으로써, 마시멜로감, 츄잉감 등이 우수한 새로운 식감을 갖고, 또한, 농후감의 지속이 우수한 냉과로 할 수 있다.Content of tamarind gum is 0.5-1.0 mass % with respect to a frozen dessert, Preferably it is 0.6-0.9 mass %, More preferably, it is 0.6-0.8 mass %. By carrying out content of tamarind gum in the said range, it can have the new food texture excellent in a marshmallow feeling, a chewing feeling, etc., and can be set as the frozen dessert excellent in continuation of a thick feeling.
냉과의 오버런은, 50∼110%이고, 바람직하게는 50∼100%이며, 보다 바람직하게는 60∼80%이다. 오버런을 상기 범위 내로 함으로써, 마시멜로감 등이 우수한 새로운 식감을 갖는 냉과로 할 수 있다. 또한, 오버런이 50% 미만인 경우 및 110% 초과인 경우에는 목적의 품질로 할 수 없다.The overrun of the frozen dessert is 50 to 110%, preferably 50 to 100%, more preferably 60 to 80%. By carrying out an overrun within the said range, it can be set as the frozen dessert which has the new food texture excellent in a marshmallow feeling etc. In addition, when the overrun is less than 50% and when it is more than 110%, it cannot be set as the intended quality.
오버런의 값은, 원료 믹스의 체적에 대한 함유 공기 체적의 백분율이다. 예컨대, 오버런 100%의 냉과 본체는, 원료 믹스와 동체적의 공기가 포함되어 있는 것을 의미한다. 또한, 하기의 계산식에 의해 오버런을 구할 수 있다.The value of overrun is the percentage of the contained air volume to the volume of the raw material mix. For example, a frozen dessert body with 100% overrun means that the raw material mix and air in the same volume are included. In addition, the overrun can be calculated|required by the following formula.
오버런=((체적)×(비중)/(중량)-1)×100Overrun = ((volume)×(specific gravity)/(weight)-1)×100
구체적으로는, 용기 포장, 콘모나카 등의 식용 가능 용기, 초콜릿 코팅과 같은 용이하게 분리 가능한 식품에 있어서는, 냉과와 분리하여, 전자 천칭으로 냉과의 중량을 칭량한다. 또한, 비중 1.0으로 조정한 용액에 용기로부터 취출한 냉과를 침지하고, 증가한 중량을 측정하여 냉과의 체적으로 한다. 비중은, 냉과 믹스의 비중을 의미하고, 진동 밀도계나 부표를 사용하여 측정한다. 냉과와 분리 불가능한 식용 가능부가 포함되어 있는 경우에는, 얻어진 체적과 중량을 성분값으로부터 추측되는 비중을 감안하여 오버런을 산출한다.Specifically, in an edible container, such as a container and packaging, edible container, such as konmonaka, and easily separable foodstuffs like chocolate coating, it separates from a frozen dessert, and measures the weight of a frozen dessert with an electronic balance. In addition, the frozen dessert taken out from the container is immersed in the solution adjusted to specific gravity 1.0, and the increased weight is measured and it is set as the volume of a frozen dessert. Specific gravity means specific gravity of frozen dessert mix, and measures using a vibration density meter or a buoy. When the edible part which cannot be separated from the frozen fruit is included, the overrun is calculated in consideration of the specific gravity estimated from the component value for the obtained volume and weight.
냉과는, 타마린드 검에 더하여, 아이스크림 믹스를 포함하는 것이 바람직하다. 아이스크림 믹스로서는, 특별히 한정되지 않고, 일반적인 냉과에서 사용되고 있는 것을 사용할 수 있다. 아이스크림 믹스에 포함되는 성분으로서는, 예컨대, 유단백, 동물성 유지, 감미료, 유화제, 향료, 물을 들 수 있다.In addition to tamarind gum, it is preferable that frozen confectionery contains an ice cream mix. It does not specifically limit as an ice cream mix, What is used by general frozen dessert can be used. As a component contained in an ice cream mix, milk protein, animal fats and oils, a sweetener, an emulsifier, a fragrance|flavor, and water are mentioned, for example.
<냉과의 제조 방법><Method for manufacturing frozen confectionery>
본 발명의 일 실시형태는, 타마린드 검을 포함하는 냉과 믹스에, 오버런이 50∼110%가 되도록, 공기를 혼입시키는 공정을 포함하고, 상기 타마린드 검의 함유량이, 상기 냉과 믹스에 대해, 0.5∼1.0 질량%인, 냉과의 제조 방법에 관한 것이다.One embodiment of the present invention includes a step of mixing air into a frozen dessert mix containing tamarind gum so that the overrun becomes 50 to 110%, and the content of the tamarind gum is 0.5 with respect to the frozen dessert mix -1.0 mass %, it relates to the manufacturing method of frozen confectionery.
본 실시형태에 있어서의 타마린드 검의 함유량 및 오버런의 값은, 상기 <냉과>의 항목에 있어서 설명한 바와 같다.The content of tamarind gum and the value of overrun in this embodiment are as having demonstrated in the item of the said <frozen dessert>.
냉과 믹스란, 냉과의 원료의 혼합물이다. 냉과 믹스로서는, 예컨대, 상기 <냉과>의 항목에 있어서 설명한 아이스크림 믹스를 들 수 있다.A frozen dessert mix is a mixture of raw materials of frozen dessert. As a frozen dessert mix, the ice cream mix demonstrated in the item of the said <frozen dessert> is mentioned, for example.
소정의 양의 타마린드 검을 포함하는 냉과 믹스에 소정의 양의 공기를 혼입시킴으로써, 마시멜로감, 츄잉감 등이 우수한 새로운 식감을 갖고, 또한, 농후감의 지속이 우수한 냉과를 제조할 수 있다. 공기의 혼입 방법으로서는, 예컨대, 냉과 믹스를 공기 중에서 교반하는 방법을 들 수 있다. 공기의 혼입률(오버런)은, 예컨대, 교반 속도, 교반 시간 등을 적절히 변경함으로써 조절할 수 있다.By mixing a predetermined amount of air into a frozen dessert mix containing a predetermined amount of tamarind gum, it is possible to prepare a frozen dessert that has a new texture excellent in a marshmallow feeling, a chewing feeling, and the like, and is excellent in a thick feeling. As a mixing method of air, the method of stirring a frozen dessert mix in air is mentioned, for example. The mixing rate (overrun) of the air can be adjusted, for example, by appropriately changing the stirring speed, stirring time, and the like.
실시예Example
이하, 실시예 및 비교예를 이용하여 본 발명을 보다 상세히 설명하지만, 본 발명의 기술적 범위는 이것에 한정되는 것이 아니다.Hereinafter, the present invention will be described in more detail using Examples and Comparative Examples, but the technical scope of the present invention is not limited thereto.
<냉과의 제조><Production of frozen confectionery>
표 1 및 표 2에 기재된 성분을 혼합하고, 규정의 오버런이 되도록 공기를 혼입시켜, 샘플 1∼14 및 16을 제조하였다. 샘플 15는, 제조 적성이 다른 샘플과 비교하여 뒤떨어지기 때문에, 평가 대상에 포함시키지 않았다.Samples 1 to 14 and 16 were prepared by mixing the ingredients shown in Tables 1 and 2 and mixing air to achieve a prescribed overrun. Since sample 15 was inferior in manufacturing aptitude compared with other samples, it was not included in evaluation object.
각 샘플에 있어서의 타마린드 검량과 오버런의 관계를 표 3에 나타낸다. 샘플 4∼12는 실시예에 해당하고, 샘플 1∼3 및 13∼16은 비교예에 해당한다.Table 3 shows the relationship between tamarind calibration and overrun in each sample. Samples 4 to 12 correspond to Examples, and Samples 1 to 3 and 13 to 16 correspond to Comparative Examples.
<냉과의 관능 평가><Sensory evaluation of frozen fruit>
5명의 관능 평가 패널리스트가 샘플 1∼14 및 16에 대해 평가하였다. 샘플 3을 컨트롤로서 사용하였다.Five sensory evaluation panelists evaluated Samples 1-14 and 16. Sample 3 was used as a control.
(츄잉감)(chewing feeling)
츄잉감에 대해 평가하였다. 평가 기준은 이하와 같다. 결과를 표 4 및 표 5에 나타낸다.The chewing feeling was evaluated. The evaluation criteria are as follows. The results are shown in Tables 4 and 5.
[평가 기준][Evaluation standard]
3점: 컨트롤보다 츄잉감이 현저히 강하다3 points: The chewing feeling is significantly stronger than the control.
2점: 컨트롤보다 츄잉감이 강하다2 points: The chewing feeling is stronger than the control.
1점: 컨트롤보다 츄잉감이 약간 강하다1 point: The chewing feeling is slightly stronger than the control.
0점: 컨트롤과 츄잉감이 같은 정도0 points: Control and chewing feeling are the same
타마린드 검이 0.5∼1.5 질량%이고, 또한, 오버런이 50∼110%인 샘플 4∼14는, 컨트롤(샘플 3)과 비교하여, 츄잉감이 우수하였다. 특히, 타마린드 검이 0.5∼1.0 질량%이고, 또한, 오버런이 50∼110%인 샘플 4∼12는, 보다 우수한 츄잉감을 갖고 있고, 씹는 맛이 좋았다.Samples 4 to 14 in which the tamarind gum was 0.5 to 1.5 mass% and the overrun was 50 to 110% were superior in chewing feeling compared to the control (Sample 3). In particular, samples 4 to 12, which contained 0.5 to 1.0 mass% of tamarind gum and 50 to 110% of overrun, had a more excellent chewing feeling and had good chewing taste.
(농후감의 지속)(continuation of richness)
농후감의 지속에 대해 평가하였다. 평가 기준은 이하와 같다. 결과를 표 6 및 표 7에 나타낸다.The continuation of the thick feeling was evaluated. The evaluation criteria are as follows. The results are shown in Tables 6 and 7.
[평가 기준][Evaluation standard]
3점: 컨트롤보다 현저히 농후감이 지속되고 여운이 길다3 points: Remarkably thicker than the control, and the aftertaste is long.
2점: 컨트롤보다 농후감이 지속되고 여운이 길다2 points: The richness lasts and the aftertaste is longer than the control
1점: 컨트롤보다 약간 농후감이 지속되고 여운이 길다1 point: Slightly richer than control and long aftertaste
0점: 컨트롤과 같은 정도의 농후감의 지속 및 여운0 points: lasting and aftertaste of the same degree as control
타마린드 검이 0.5∼1.5 질량%이고, 또한, 오버런이 50∼110%인 샘플 4∼14는, 컨트롤(샘플 3)과 비교하여, 농후감의 지속이 우수하였다. 특히, 타마린드 검이 0.7 질량%이고, 또한, 오버런이 50∼110%인 샘플 7∼9는, 농후감의 지속이 보다 우수하였다.Samples 4 to 14, which contained 0.5 to 1.5 mass% of tamarind gum and 50 to 110% of overrun, were superior in the continuation of the thick feeling compared to the control (Sample 3). In particular, samples 7 to 9 in which the tamarind gum was 0.7 mass% and the overrun was 50 to 110% were more excellent in the continuation of the thick feeling.
(마시멜로감)(Marshmallow)
마시멜로감에 대해 평가하였다. 평가 기준은 이하와 같다. 결과를 표 8 및 표 9에 나타낸다.The marshmallow was evaluated. The evaluation criteria are as follows. The results are shown in Tables 8 and 9.
[평가 기준][Evaluation standard]
5점: 컨트롤보다 반발감 및 폭신감이 현저히 강하다5 points: The repulsion and soft feeling are significantly stronger than the control.
4점: 컨트롤보다 반발감 및 폭신감이 강하고, 반발감이 폭신감보다 두드러진다4 points: The feeling of repulsion and softness is stronger than that of the control, and the feeling of repulsion is more pronounced than the feeling of softness.
3점: 컨트롤보다 반발감 및 폭신감이 강하고, 폭신감이 반발감보다 두드러진다3 points|pieces: The feeling of repulsion and softness are stronger than the control, and the feeling of softness is more pronounced than the feeling of repulsion.
2점: 컨트롤보다 반발감 및 폭신감이 약간 강하다2 points: The repulsion and soft feeling are slightly stronger than the control.
1점: 컨트롤과 반발감 및 폭신감이 같은 정도1 point: The degree of control, repulsion, and softness are the same
0점: 컨트롤과 식감에 차이가 있으나, 대상으로 하는 식감이 아니다0 points: There is a difference between the control and the texture, but the texture is not the target.
타마린드 검이 0.5∼1.0 질량%이고, 또한, 오버런이 50∼110%인 샘플 4∼12는, 컨트롤(샘플 3)과 비교하여, 마시멜로감이 우수하였다. 타마린드 검이 0.7 질량%이고, 또한, 오버런이 50∼70%인 샘플 7 및 8, 및 타마린드 검이 1.0 질량%이고, 또한, 오버런이 110%인 샘플 12, 특히, 타마린드 검이 0.7 질량%이고, 또한, 오버런이 70%인 샘플 8은, 보다 우수한 마시멜로감을 갖고 있었다.Samples 4 to 12 having an overrun of 0.5 to 1.0 mass% and an overrun of 50 to 110% were superior in the marshmallow feeling compared to the control (Sample 3). Tamarind gum is 0.7% by mass, and samples 7 and 8 have an overrun of 50-70%, and sample 12 has an overrun of 110%, and samples 7 and 8, and tamarind gum is 1.0% by mass, especially, tamarind gum is 0.7 Sample 8 having a mass % and overrun of 70% had a more excellent marshmallow feeling.
또한, 오버런이 0%인 샘플 16은, 젤리와 같은 식감이며, 씹히는 맛이 좋고, 반발감이나 폭신감은 갖고 있지 않았다.In addition, sample 16 having an overrun of 0% had a jelly-like texture, had a good chew, and did not have a repulsive feeling or a soft feeling.
(종합 평가)(Comprehensive evaluation)
상기한 각 평가의 결과에 기초하여, 종합 평가를 표 10에 나타낸다.Based on the result of each evaluation mentioned above, the comprehensive evaluation is shown in Table 10.
타마린드 검이 0.5∼1.0 질량%이고, 또한, 오버런이 50∼110%인 샘플 4∼12, 특히, 타마린드 검이 0.7 질량%이고, 또한, 오버런이 50∼70%인 샘플 7 및 8은, 여러 가지 감각(예컨대, 마시멜로감, 츄잉감)이 통합되어 발생한, 종래의 냉과와는 크게 상이한 식감을 갖고 있고, 또한, 농후감의 지속도 우수하였다.Samples 4 to 12, in which tamarind gum is 0.5 to 1.0% by mass, and overruns of 50 to 110%, in particular, samples 7 and 8, in which tamarind gum is 0.7% by mass, and overruns of 50 to 70% , and various senses (eg, marshmallow feeling, chewing feeling) were integrated, and had a texture significantly different from that of conventional frozen desserts, and it was also excellent in the continuation of the thick feeling.
Claims (6)
상기 타마린드 검의 함유량이, 상기 냉과에 대해, 0.5∼1.0 질량%이고,
오버런이 50∼110%인 상기 냉과.A frozen dessert comprising tamarind gum,
Content of the said tamarind gum is 0.5-1.0 mass % with respect to the said frozen dessert,
The above frozen desserts having an overrun of 50 to 110%.
상기 타마린드 검의 함유량이, 상기 냉과 믹스에 대해, 0.5∼1.0 질량%인 냉과의 제조 방법.Including a step of mixing air into the frozen dessert mix containing tamarind gum so that the overrun of the frozen dessert becomes 50 to 110%,
The manufacturing method of the frozen dessert whose content of the said tamarind gum is 0.5-1.0 mass % with respect to the said frozen dessert mix.
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| JP2005270030A (en) | 2004-03-25 | 2005-10-06 | Sanei Gen Ffi Inc | Frozen dessert having new palate feeling |
| JP2016158512A (en) | 2015-02-27 | 2016-09-05 | クラシエフーズ株式会社 | Manufacturing method of frozen dessert having jelly texture under freezing |
| JP2016158513A (en) | 2015-02-27 | 2016-09-05 | クラシエフーズ株式会社 | Manufacturing method of frozen dessert having jelly texture under freezing |
| JP2017216883A (en) | 2016-06-03 | 2017-12-14 | 江崎グリコ株式会社 | Coated ice creams and production method thereof |
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| JP2946425B2 (en) * | 1990-08-14 | 1999-09-06 | 雪印乳業株式会社 | Low fat food |
| JP3371064B2 (en) * | 1996-10-21 | 2003-01-27 | 日研化学株式会社 | Sherbet and method for producing the same |
| JP4005754B2 (en) * | 2000-03-23 | 2007-11-14 | ロッテスノー株式会社 | Frozen dessert and its manufacturing method |
| JP4324777B2 (en) * | 2003-11-21 | 2009-09-02 | 三栄源エフ・エフ・アイ株式会社 | Stabilizer for frozen dessert and frozen dessert containing the stabilizer |
| JP2008182958A (en) * | 2007-01-30 | 2008-08-14 | Morinaga Milk Ind Co Ltd | Frozen confectionery |
| JP2018033420A (en) * | 2016-09-02 | 2018-03-08 | 伊那食品工業株式会社 | Frozen dessert, raw material for frozen dessert, and method for producing frozen dessert |
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2019
- 2019-11-29 JP JP2019216984A patent/JP6817676B1/en active Active
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2020
- 2020-08-12 WO PCT/JP2020/030718 patent/WO2021106282A1/en active Application Filing
- 2020-08-12 KR KR1020227015380A patent/KR20220108040A/en active Search and Examination
- 2020-08-12 CN CN202080063165.7A patent/CN114364261A/en active Pending
- 2020-09-09 TW TW109130972A patent/TW202119934A/en unknown
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005270030A (en) | 2004-03-25 | 2005-10-06 | Sanei Gen Ffi Inc | Frozen dessert having new palate feeling |
| JP2016158512A (en) | 2015-02-27 | 2016-09-05 | クラシエフーズ株式会社 | Manufacturing method of frozen dessert having jelly texture under freezing |
| JP2016158513A (en) | 2015-02-27 | 2016-09-05 | クラシエフーズ株式会社 | Manufacturing method of frozen dessert having jelly texture under freezing |
| JP2017216883A (en) | 2016-06-03 | 2017-12-14 | 江崎グリコ株式会社 | Coated ice creams and production method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| TW202119934A (en) | 2021-06-01 |
| JP6817676B1 (en) | 2021-01-20 |
| CN114364261A (en) | 2022-04-15 |
| JP2021083427A (en) | 2021-06-03 |
| WO2021106282A1 (en) | 2021-06-03 |
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