KR20230141476A - Frozen dessert and method for producing same - Google Patents

Abstract

[Problem] Even in cases where the aging time is long at a mass production site of frozen desserts, there is no risk of the frozen dessert mix gelling during cooling in the tank, so it can be manufactured on a frozen dessert production line, and it also has sufficient retention properties. Provides a frozen confectionery that melts easily in the mouth, allows a feeling of coolness, and has a good body, and a method for manufacturing the same.
[Solution] Frozen confectionery and gelatin consisting of a frozen dessert mix with a gelatin content of 0.4 mass% or more and 0.5 mass% or less and an unsaturated emulsifier content of 0.075 mass% or more and 0.1 mass% or less, and gelatin of 0.4 mass% or more and 0.5 mass% or less, and an unsaturated emulsifier A method for producing frozen desserts, comprising a step of preparing a frozen dessert mix by mixing 0.075% by mass or more and 0.1% by mass or less, and a step of producing a frozen dessert from the frozen dessert mix.

Description

Frozen dessert and method for producing the same {FROZEN DESSERT AND METHOD FOR PRODUCING SAME}

The present invention relates to frozen desserts and methods for producing them.

As the frozen dessert market grows, consumers' preferences for frozen desserts, such as taste, appearance, and texture, are increasing, and manufacturers must strive to improve quality to meet such consumer demands. One type of frozen dessert is one that retains its shape for a long time even when left at room temperature, allowing you to enjoy it while eating it.

Frozen desserts containing gelatin for the purpose of providing shape retention are known (see Patent Document 1).

In Patent Document 1, the purpose is to provide ice cream that has properties and texture that are easy to scoop with a spoon, which are typical of ice cream in a frozen state, and has excellent retention properties in a thawed state, and has appropriate physical properties and a mousse-like texture. Ice creams that resemble mousse in a thawed state are disclosed, which are characterized by containing gelatin and microcrystalline cellulose.

Additionally, frozen desserts containing unsaturated emulsifiers such as oleic acid monoglyceride for the purpose of providing retention properties are known (see Patent Document 2).

[Patent Document 1] Japanese Patent Publication No. 2012-223090 [Patent Document 2] Japanese Patent Laid-Open No. 8-180 (paragraph [0003])

As described above, it is already known that adding gelatin to frozen desserts improves the retention properties of frozen desserts. However, in order to provide sufficient retention properties, a large amount of gelatin must be mixed, so when the aging time is long at a mass production site of frozen desserts, the frozen dessert mix gels during cooling in the tank, causing the frozen dessert production line (bulk volume) to be mixed. A problem arises that manufacturing cannot be performed on a production manufacturing line (hereinafter the same applies). In detail, the present inventors discovered that when more than 0.5% by mass of gelatin is blended, the risk of the frozen dessert mix gelling during aging in the tank increases in the above case.

Additionally, by adding an unsaturated emulsifier to the frozen dessert, the retention properties of the frozen dessert can be improved and a body sensation can be created, but there is a problem in that it does not dissolve well in the mouth and it is difficult to feel the coldness.

Therefore, the object of the present invention is to make it possible to produce frozen desserts on a production line without the risk of the frozen dessert mix gelling during cooling in the tank even when the aging time is long at a mass production site, and to provide sufficient The aim is to provide a frozen dessert that has water retention properties, melts easily in the mouth, can be felt cool, and has a good body, and a method for manufacturing the same.

In order to achieve the above object, the present invention provides the following frozen dessert and its production method.

[1] A frozen dessert consisting of a cold dessert mix with a gelatin content of 0.4 mass% to 0.5 mass% and an unsaturated emulsifier content of 0.075 mass% to 0.1 mass%.

[2] The frozen dessert mix is the frozen dessert according to [1] above, containing a stabilizer (excluding gelatin) and/or a saturated emulsifier.

[3] The frozen dessert mix is the frozen dessert according to [2], wherein the content of the stabilizer (excluding gelatin) is 0.05% by mass or more and 0.25% by mass or less.

[4] The frozen dessert mix is the frozen dessert according to [2], wherein the saturated emulsifier content is 0.1 mass% or more and 0.4 mass% or less.

[5] A frozen dessert comprising the frozen dessert according to any one of [1] to [4] above as part of its composition.

[6] A frozen dessert comprising a process of preparing a frozen dessert mix by mixing 0.4 mass% or more and 0.5 mass% or less of gelatin and an unsaturated emulsifier of 0.075 mass% or more and 0.1 mass% or less, and a process of producing a frozen dessert from the frozen dessert mix. Manufacturing method.

According to the present invention, even when the aging time is long at a mass production site of frozen desserts, there is no risk of the frozen dessert mix gelling during cooling in the tank, and the frozen desserts can be manufactured on the production line, and also have sufficient retention properties. It is possible to provide a frozen dessert that melts well in the mouth, can feel cool, and has a good body, and a method for manufacturing the same.

Hereinafter, embodiments of the present invention have been described in detail, but the present invention is not limited to these, and various modifications are possible without departing from the gist of the present invention.

In addition, in the embodiment of the present invention, the descriptions of X (numerical value) to Y (numerical value) mean more than

[Cold dessert]

The frozen dessert according to an embodiment of the present invention (hereinafter referred to as “the present embodiment”) is a frozen dessert mix having a gelatin content of 0.4 mass% or more and 0.5 mass% or less and an unsaturated emulsifier content of 0.075 mass% or more and 0.1 mass% or less. It comes true. Hereinafter, it will be described in detail.

The frozen confectionery of this embodiment is confectionery (excluding fermented milk) that contains milk solids and is stored under freezing, and includes ice cream.

Ice cream products include ice cream, ice milk, and lactoice. Ice cream, ice cream, ice milk and lactoice are subject to the “Ordinance on the Component Specifications of Milk and Dairy Products, etc.” (Ministry of Health, Labor and Welfare Ordinance No. 52, December 27, 1951, last revised: December 4, 2020, Ministry of Health, Labor and Welfare Ordinance No. 194). Follow the provisions in subparagraph). For example, in the above-mentioned Holy Spirit, “ice cream” refers to products made by processing milk or foods manufactured using them as raw materials or frozen as main raw materials, and containing 3.0% or more of milk solids (excluding fermented milk). It is stipulated that it says.

The frozen dessert of this embodiment is manufactured using the following frozen dessert mix as an ingredient.

The frozen dessert mix in this embodiment includes a frozen dessert mix that is generally used in the production of ice cream. Examples include ice cream mix, ice milk mix, and lactoice mix.

The frozen dessert mix in this embodiment contains 0.4 mass% or more and 0.5 mass% or less of gelatin. The lower limit of the gelatin content is preferably 0.41 mass%, more preferably 0.42 mass%. The upper limit of the gelatin content is preferably 0.47 mass%, more preferably 0.45 mass%.

The gelatin is not particularly limited, and any gelatin suitable for human consumption may be used. For example, gelatin derived from cow bone, cow skin, pork skin, or fish scale can be used.

In addition, the frozen dessert mix in this embodiment contains 0.075 mass% or more and 0.1 mass% or less of an unsaturated emulsifier. The lower limit of the unsaturated emulsifier content is preferably 0.08 mass%, more preferably 0.085 mass%. The upper limit of the unsaturated emulsifier content is preferably 0.095 mass%, more preferably 0.09 mass%.

An unsaturated emulsifier is an emulsifier that contains an unsaturated fatty acid as a component (iodine value is preferably 10 or more, more preferably 15 or more, still more preferably 20 or more). Specifically, glycerol fatty acid esters selected from monoglycerides (also known as monoacylglycerols) and diglycerides (also known as diacylglycerols) to which unsaturated fatty acids are bound, polyglycerol fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, and lecithin. However, glycerol fatty acid esters and polyglycerol fatty acid esters are preferable, and glycerol fatty acid esters and polyglycerol fatty acid esters with an HLB of 3 to 10 and iodine values of 20 to 24 are more preferable. As an unsaturated emulsifier, a commercially available emulsifier can be used, for example, "Emergy MIF-20" and "Emergy MI-12" manufactured by Riken Vitamin Co., Ltd. These unsaturated emulsifiers may be used alone or in combination of two or more types.

In addition, the frozen dessert mix in this embodiment preferably contains a stabilizer (excluding gelatin) and/or a saturated emulsifier, and more preferably contains both.

Stabilizers (excluding gelatin) are general ingredients added for the purpose of stabilizing the quality of frozen dessert mix raw materials. Specifically, thickening polysaccharides such as xanthan gum, gellan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, and pectin, agar, powdered cellulose, carboxymethylcellulose (CMC) and its derivatives, water-soluble soybean polysaccharide, and wheat gluten. Decomposition products, etc. may be mentioned, but locust bean gum, guar gum, tamarind seed gum, agar, and powdered cellulose are preferable, and locust bean gum and tamarind seed gum are more preferable. As a stabilizer, a commercially available one can be used, for example, “Sunbest NN-620” and “Sunbest NN-647” manufactured by San Eigen F.I. These stabilizers may be used alone or in combination of two or more types.

The content of the stabilizer (excluding gelatin) is preferably 0.05 mass% or more and 0.25 mass% or less, more preferably 0.07 mass% or more and 0.2 mass% or less, and still more preferably 0.09 mass% or more and 0.15 mass% or less, and 0.11 mass% or more. It is most preferable that it is more than 0.13% by mass and less than 0.13% by mass.

A saturated emulsifier is a general ingredient added for the purpose of emulsifying cold dessert mix raw materials, and is an emulsifier that does not substantially contain unsaturated fatty acids and contains saturated fatty acids as a component (iodine value is 5 or less, preferably 3 or less) )am. Specifically, glycerol fatty acid esters, polyglycerol fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, etc. selected from monoglycerides (also called monoacylglycerols) and diglycerides (also called diacylglycerols) to which saturated fatty acids are bound. However, glycerol fatty acid esters and polyglycerol fatty acid esters are preferable, and glycerol fatty acid esters and polyglycerol fatty acid esters with an HLB of 3 to 10 and an iodine number of 0 to 2 are more preferable. As a saturated emulsifier, a commercially available emulsifier can be used, for example, "Emergy MP", "Emergy MS", "Emergy SNP", and "Poem V-100" manufactured by Riken Vitamin Co., Ltd. These saturated emulsifiers may be used alone or in combination of two or more types.

The content of the saturated emulsifier is preferably 0.1 mass% or more and 0.4 mass% or less, more preferably 0.15 mass% or more and 0.35 mass% or less, further preferably 0.18 mass% or more and 0.3 mass% or less, and 0.2 mass% or more and 0.25 mass% or less. It is most preferable that it is % or less.

The ingredients other than the above in the frozen dessert mix are not particularly limited, and commonly used frozen dessert mix ingredients can be used. For example, ingredients commonly used in ice cream mix, ice milk mix, and lactoice mix can be used. Specifically, for example, saccharides and sweeteners (including saccharides and polysaccharides other than the above stabilizers) such as sugar, isomerized sugar, starch syrup, and powdered starch syrup; crush; pulp; maintain; raw milk; Dairy products such as cream or skim milk powder; Spices; flash; acidulant; Condiment; manufacturing solvent; pH adjuster; water (including ice); Alcohol; egg; salt; Additional ingredients with flavors such as chocolate, matcha, nuts, red bean paste, and caramel may be included. The mixing amount of each material is not particularly limited and can be appropriately determined depending on the type of frozen dessert, etc.

The amount of solids contained in the frozen dessert mix can be, for example, 15 to 55% by mass, preferably 20 to 50% by mass, and more preferably 25 to 45% by mass, based on the mass of the frozen dessert mix. , it is more preferable that it is 30 to 40% by mass.

The frozen dessert of this embodiment preferably has an overrun of 0 to 150%, more preferably 10 to 100%, and even more preferably 20 to 90%. In addition, overrun is the air content of the frozen dessert mix in a frozen dessert that becomes more than the volume of the frozen dessert mix by introducing air into the frozen dessert mix, and is a value calculated by the following equation.

Overrun (%) = [(mass of frozen dessert mix - mass of frozen dessert of the same volume as the frozen dessert mix)/mass of frozen dessert of the same volume as the frozen dessert mix] × 100

The frozen dessert of this embodiment may be an embodiment that constitutes the entire frozen dessert as a product, or may be an embodiment that constitutes a part of the frozen dessert as a product. Examples of the frozen dessert that includes the frozen dessert of the present embodiment as part of its structure include, for example, an embodiment in which the frozen dessert of the present embodiment constitutes a coating layer that covers the center made of a different material from the frozen dessert mix, and the opposite embodiment (i.e. , an embodiment in which the frozen dessert of the present embodiment constitutes a center, and the coating layer is made of a different material from the frozen dessert mix.

Ingredients different from the above-mentioned frozen dessert mix include, for example, a frozen dessert mix different from the above-mentioned frozen dessert mix (e.g., a frozen dessert mix with a gelatin content of less than 0.4% by mass or a frozen dessert mix with an unsaturated emulsifier content of less than 0.075% by mass), chocolate, caramel, condensed milk, and fruit juice. , fruits, etc., and is not limited to one type, and two or more types may be used.

The shape of the frozen dessert of this embodiment is not particularly limited and can be made into various shapes, for example, cup shape, bar shape, cone shape, monaka shape, sand ice shape, cake shape (hole shape, cut shape, noel shape) ), it can be spherical or hemispherical.

[Method of manufacturing cold snacks]

The method for producing frozen desserts according to the present embodiment is the method for producing frozen desserts according to the present embodiment described above, wherein a frozen dessert mix is prepared by mixing 0.4 mass% or more and 0.5 mass% or less of gelatin and 0.075 mass% or more and 0.1 mass% or less of an unsaturated emulsifier. It includes a process of manufacturing a frozen dessert from the cold dessert mix. Details of the frozen dessert, frozen dessert mix, gelatin, unsaturated emulsifier and other frozen dessert mix ingredients are as described above.

More specific manufacturing processes of the frozen dessert include, for example, a process of preparing a frozen dessert mix by mixing and dissolving the ingredients of the frozen dessert mix, a filtration process of the frozen dessert mix, a sterilization process, a homogenization process, a cooling process, and an aging process (e.g., 10° C. or lower) ), freezing process, filling process, packaging process, and quick freezing process.

A typical frozen dessert manufacturing line is largely divided into a combination process to create a frozen dessert mix and a commercialization process to freeze, fill, harden, and package the cold dessert mix. Each process is mechanically controlled and continuously manufactured using piping or conveyors. It is carried out in a flow-like manner, and in this embodiment, frozen desserts can be manufactured using the above-described production line.

[Effect of this embodiment]

According to this embodiment, even in cases where the aging time is long (e.g., 1 to 3 hours or more) at a mass production site of frozen desserts, there is no risk of the frozen dessert mix gelling in the tank during the aging process, enabling the production of general frozen desserts. A frozen dessert that can be manufactured on a line and has sufficient retention properties and a method for producing the same can be provided.

Here, “sufficient retention properties” means that, for example, melted frozen dessert does not drip from the frozen dessert placed on the mesh for 30 minutes or more at room temperature (e.g., 23°C) and the shape does not change.

Furthermore, according to the present embodiment, in addition to the above effects, a frozen dessert that melts easily in the mouth, feels cool, has good flavor release, and has an ice-like body, and a method for producing the same can be provided.

Next, the present invention is explained by examples, but the present invention is not limited to these examples.

Example

<Manufacture of cold snacks>

Gelatin, unsaturated emulsifier, stabilizer, saturated emulsifier, dairy product, sugar, starch syrup, vegetable oil, salt, coloring, flavoring and water were mixed and dissolved in the mixing ratios shown in Tables 1 to 3 to prepare 12 types of cold dessert mixes. The solid content in the frozen dessert mix was about 35%. The following products were used as unsaturated emulsifier, stabilizer, and saturated emulsifier.

Unsaturated emulsifier: “Emulge MIF-20” manufactured by Riken Vitamin Co., Ltd. (HLB = 3 to 4, iodine content of approximately 20, stearic acid content of approximately 42%, oleic acid content of approximately 17%)

Stabilizer: Commercial product (contains locust bean gum, tamarind, and agar)

Saturated emulsifier: “Emulge MP” manufactured by Ricken Vitamin Co., Ltd. (HLB 3 to 4, iodine content of 0.5, palmitic acid content of approximately 45%, stearic acid content of approximately 53%)

For each prepared frozen dessert mix, using a commonly used ice cream production line, mixing the raw materials, homogenization with a homogenizer, and high temperature short-time pasteurization (HTST), Sterilization by heating at 85°C for 15 seconds or more, cooling (passing between HTST plates in a few seconds), aging (10°C or lower, about 3 to 12 hours), freezing, and filling are carried out in the following order: frozen dessert (diameter: 65 mm × Height: 40 mm, 90 ml cup container, 58.2 g, overrun 70%) were prepared and rapidly frozen at -35°C.

In addition, for the frozen dessert mix with a gelatin content of 0.7% by mass, the frozen dessert mix gelled in the above-mentioned aging process and the frozen dessert mix did not flow out of the aging tank, so the above production line was not used, but through manual work by the experimenter, Heat sterilization, homogenization, cooling to about 30°C, freezing, and filling were carried out in this order to produce a frozen confectionery (diameter: 65 mm .

<Presence or absence of gelation during the manufacturing process>

During the above frozen dessert production, the presence or absence of gelation of the frozen dessert mix during the aging process was confirmed. The results are shown in Tables 2 and 3 below. In addition, here, “with gelation” means that the frozen dessert mix gels and does not flow out of the aging tank, and “no gelation” means that the frozen dessert mix does not gel and the frozen dessert mix flows out of the aging tank.

<Evaluation of retention properties (drip test)>

After storing the prepared frozen dessert at -20°C for more than 3 hours, the frozen dessert is taken out from the cup container and placed on a net with a mesh size of 4.0 m/m at room temperature (23°C), and 30 minutes from the time of placement (0 minutes). Whether or not it was dripped (presence or absence of drip) and change in shape were confirmed until the elapse of minutes. The results are shown in Tables 2 and 3 below.

(Standards for prosthetic properties)

3: No drips, no change in shape (state of maintaining external shape)

2: No drips, but the height sinks.

1: There are drips, and it melts to become a hemisphere.

<Sensory evaluation>

After the manufactured frozen dessert was stored at -20°C for more than 3 hours, sensory evaluation was performed on each test product by seven expert panelists. The standards for each evaluation item (melting in the mouth, coolness, flavor release, and ice-like body) were adjusted in advance, and evaluated according to the following evaluation standards. The evaluation results are shown in Tables 2 and 3 below.

(Standard for sensory evaluation: 3 levels of evaluation each) (Usually 2 is not bad, but outside the acceptable range)

Mouth Recording (Melts in Mouth): 3 good, 2 average, 1 poor.

Coldness (whether there is coldness essential to the taste of ice): cold 3, normal 2, no coldness 1

Flavor release (when put in the mouth, a feeling of milk or butterfat easily spreads): Good 3, Average 2, Poor 1

Body (comprehensive evaluation of hardness, density, and richness felt by the tongue after putting it in the mouth): Good 3, Average 2, Poor 1

Claims (6)

A frozen dessert consisting of a cold dessert mix with a gelatin content of 0.4 mass% to 0.5 mass% and an unsaturated emulsifier content of 0.075 mass% to 0.1 mass%. The frozen dessert according to claim 1, wherein the frozen dessert mix contains a stabilizer (excluding gelatin) and/or a saturated emulsifier. The frozen dessert according to claim 2, wherein the stabilizer (excluding gelatin) content of the frozen dessert mix is 0.05% by mass or more and 0.25% by mass or less. The frozen dessert according to claim 2, wherein the frozen dessert mix has a saturated emulsifier content of 0.1 mass% or more and 0.4 mass% or less. A frozen dessert comprising the frozen dessert according to any one of claims 1 to 4 as part of its composition. A process of preparing a frozen dessert mix by mixing 0.4 mass% or more and 0.5 mass% or less of gelatin and 0.075 mass% or more and 0.1 mass% or less of an unsaturated emulsifier;
Process of producing cold desserts from the cold dessert mix
A method of manufacturing cold snacks comprising.