KR20240007213A - cold dessert - Google Patents

Abstract

The object of the present invention is to provide a frozen dessert in which separation of liquid and solid material (if multiple types of solid material are present, at least one type of solid material) is suppressed. The above problem can be solved by a cold dessert containing an ice mix, dietary fiber derived from citrus fruits, and food solids.

Description

cold dessert

The present invention relates to frozen desserts.

You can eat frozen desserts as is, but you can also add liquid such as milk to them and eat them as frozen drinks. When used as a frozen drink, solids contained in frozen desserts and liquids such as milk are mixed. In this state, solid matter may float or sink and be separated from the liquid (for example, patent document 1).

Patent Document 1 discloses the use of deacylated gellan gum for the purpose of suppressing separation of solids as described above without increasing the viscosity of the product. Specifically, Patent Document 1 refers to “a solid dispersion composition in which water-insoluble solids are dispersed in an oil-in-water emulsion composition forming a continuous phase, wherein the oil-in-water emulsion composition contains deacylated gellan gum. A “characterized solid dispersion composition” is disclosed.

Patent Document 1: Japanese Patent Publication No. 2004-135518

The purpose of the present invention is to provide a frozen dessert in which separation of liquid and solid matter (if multiple types of solid substances exist, at least one type of solid substance) is suppressed by a method different from Patent Document 1.

As a result of intensive study, the present inventors found that the above objective can be achieved by using dietary fiber derived from citrus fruits.

The present invention includes the following embodiments.

[One]

ice mix,

Dietary fiber derived from citrus fruits,

food solids

Including cold desserts.

[2]

The frozen dessert according to [1], wherein the citrus fruits are citrus fruits of the genus citrus.

[3]

The frozen dessert according to [2], wherein the citrus fruit is lemon or orange.

[4]

The frozen dessert according to any one of [1] to [3], wherein the amount of dietary fiber derived from the citrus fruit is 0.005 to 3% by mass based on the mass of the frozen dessert.

[5]

The dietary fiber derived from citrus fruits includes water-insoluble dietary fiber,

The frozen dessert according to any one of [1] to [4], wherein the amount of the water-insoluble dietary fiber is 50 to 90% by mass based on the mass of the dietary fiber derived from the citrus fruit.

[6]

The dietary fiber derived from citrus fruits includes soluble dietary fiber,

The frozen dessert according to any one of [1] to [5], wherein the amount of the water-soluble dietary fiber is 5 to 30% by mass based on the mass of the dietary fiber derived from the citrus fruit.

[7]

The frozen dessert according to any one of [1] to [6], wherein the food solids have a specific gravity of 0.7 to 1.2.

[8]

wherein the food solids include ice,

The frozen dessert according to any one of [1] to [7], wherein the amount of ice is 15 to 75% by mass based on the mass of the frozen dessert.

[9]

wherein the food solids include food solids other than ice,

The frozen dessert according to any one of [1] to [8], wherein the amount of food solids other than the ice is 1 to 20% by mass based on the mass of the frozen dessert.

[10]

wherein the food solids include ice,

The frozen dessert according to any one of [1] to [9], wherein the length of the ice is 0.06 to 14 mm.

[11]

wherein the food solids include food solids other than ice,

The frozen dessert according to any one of [1] to [10], wherein the food solids other than the ice have a length of 0.9 to 14 mm.

[12]

The frozen dessert according to any one of [1] to [11], wherein a concave portion is formed on the surface of the frozen dessert.

According to the present invention, it is possible to provide frozen desserts in which separation of liquid and solids is suppressed.

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.

<Cold dessert>

One embodiment of the present invention relates to a frozen dessert containing an ice mix, dietary fiber derived from citrus fruits (hereinafter simply referred to as “citrus fiber”), and food solids.

The frozen dessert according to the present embodiment contains citrus fibers even when liquid (e.g., milk, hot water, water, coffee, black tea, flavored tea, fruit tea, etc.) and solid matter are mixed (e.g., frozen drink). , separation of liquid and solid (if multiple types of solids exist, at least one type of solid) (hereinafter referred to as “solid-liquid separation”) can be suppressed. As an example, solid-liquid separation can be suppressed when a consumer adds and mixes liquid, such as hot water or milk, to the frozen dessert according to this embodiment at the store. Also, in the process of manufacturing frozen desserts, if solid-liquid separation occurs in the tank, the amount of solids becomes uneven for each container when filling frozen desserts into containers. However, in the frozen dessert according to the present embodiment, this problem can be avoided. there is.

The following are assumed to be the reasons why citrus fibers can suppress solid-liquid separation, but the present invention is not at all limited by the following assumed reasons.

That is, citrus fiber contains long and large particles composed of insoluble dietary fiber, and when hydrolyzed, it swells and creates gaps. It is assumed that solid-liquid separation is suppressed by trapping solids in the gaps between complexly crossed citrus fibers. In fact, frozen desserts containing citrus fibers have a wet appearance as if the surface is wet, but this is assumed to be due to the citrus fibers capturing solid matter in a water-retaining state. This appearance is not observed when water-soluble polysaccharides such as locust bean gum, which are commonly used to inhibit separation of ice mix, are used. In addition, conventional water-soluble polysaccharides are stabilized by constructing a network in an aqueous solution and dispersing fine particles such as lipids in the network. However, when solids with a large specific gravity enter the network, they are not captured within the network and are separated.

“Frozen confectionery” in this specification refers to confectionery stored under freezing, such as ice cream and frozen confectionery, and does not include confectionery stored in a chilled temperature range, such as pudding. Ice creams include ice cream, ice milk, and lactoice. In this specification, “ice creams,” “ice cream,” “ice milk,” and “lactoice” refer to the “Ordinance on Component Standards for Milk and Dairy Products, etc.” (Ministry of Health, Labor and Welfare Ordinance No. 106, August 8, 2018) ) in accordance with the regulations.

Specifically, ice creams are products made by processing milk or foods made from them as raw materials or freezing them as main raw materials, and containing 3.0% or more of milk solids (excluding fermented milk).

Ice cream contains 15.0% or more of milk solids and 8.0% or more of milk fat.

Ice milk is milk solids of 10.0% or more and milk fat of 3.0% or more (excluding ice cream).

Lacto-ice is something with milk solids of 3.0% or more (excluding ice cream and ice milk).

Frozen confectionery is made by freezing a sugar solution or a liquid mixed with it with other foods, or by pulverizing edible ice, mixing it with a sugar solution or other foods, and refreezing it, and is provided for consumption in a frozen state.

The frozen dessert according to this embodiment is preferably eaten mixed with a liquid (e.g., milk, water, hot water, coffee, black tea, flavored tea, or fruit tea). In preparation for mixing with a liquid, the frozen dessert according to this embodiment may have a concave portion for accommodating the liquid. The concave portion is preferably formed on the surface of the frozen dessert. Here, “the surface of the frozen dessert” means the surface that does not come into contact with the container. The size of the concave portion may be adjusted appropriately according to the amount of liquid to be mixed.

[Ice Mix]

Includes frozen dessert and ice mix according to this embodiment. The type of ice mix is not particularly limited, and those used in general frozen desserts can be used. The ingredients of ice mix vary depending on the type of frozen confectionery, but include, for example, carbohydrates (including saccharides and polysaccharides), fruit juice, oil, dairy products, emulsifiers, stabilizers, flavorings, colorants, acidulants, pH adjusters, water, eggs, and salt. , and secondary raw materials with flavors such as chocolate or matcha.

The amount of ice mix can be, for example, 25 to 95% by mass, 30 to 80% by mass, or 35 to 70% by mass, based on the mass of the frozen dessert.

[Citrus Fiber]

The frozen dessert according to this embodiment contains citrus fiber. Citrus fibers are preferably derived from citrus fruits of the citrus genus, and are more preferably derived from lemons or oranges. Specific citrus fibers include, for example, Hervacell AQ Plus CF-D100, Lemon Fiber 100 FG, and Citriify 100 FG, which are products used in the examples below. Citrus fibers may be used individually or in combination of two or more types. By including citrus fiber, solid-liquid separation can be suppressed when the frozen dessert is used as a frozen drink or the like.

Citrus fiber preferably contains water-insoluble dietary fiber. The amount of water-insoluble dietary fiber is preferably 30 to 95% by mass, more preferably 50 to 90% by mass, and even more preferably 60 to 85% by mass. By keeping the amount of water-insoluble dietary fiber within the above range, solid-liquid separation tends to be further suppressed. The amount of water-insoluble dietary fiber can be measured by the Prosky method.

Citrus fiber may contain soluble dietary fiber. The amount of water-soluble dietary fiber may be, for example, 1 to 50% by mass, 5 to 30% by mass, or 10 to 20% by mass. The amount of soluble dietary fiber can be measured by the Prosky method.

The amount of citrus fiber is preferably 0.005 to 3% by mass, more preferably 0.01 to 1% by mass, further preferably 0.015 to 0.5% by mass, and especially preferably 0.1 to 0.1% by mass, based on the mass of the frozen dessert. It is 0.3% by mass. By setting the amount of citrus fiber to 0.01% by mass or more, solid-liquid separation can be further suppressed. By setting the amount of citrus fiber to 1% by mass or less, the desired texture can be obtained and good manufacturing efficiency can be achieved.

The frozen dessert according to the present embodiment may or may not contain deacylated gellan gum in addition to citrus fiber.

[Food solids]

The frozen dessert according to this embodiment contains food solids. In this specification, “food solids” means solids suitable for human consumption. Examples of food solids include ice, chocolate, fruit, nuts, baked confectionery (e.g., crunchy), and cut jelly. Food solids may be used individually or in combination of two or more types.

The specific gravity of food solids is preferably 0.3 to 1.7, more preferably 0.5 to 1.5, and still more preferably 0.7 to 1.2. By keeping the specific gravity of food solids within the above range, solid-liquid separation can be further suppressed.

The length of the food solid may be appropriately changed depending on the type of the food solid. In this specification, the “length” of a food solid refers to the distance between two points at which the distance connecting any two points on the outer edge of the food solid photographed using an optical microscope or observed with the naked eye is the maximum. it means.

When the food solid is ice, its length is preferably 0.06 to 14 mm, more preferably 0.06 to 1.0 mm. By keeping the length of the ice within the above range, a smooth texture and cooling sensation can be provided, and solid-liquid separation can be further suppressed.

As for the length distribution of ice, for example, it is preferable that 80% or more of the total number of ice have a length of 0.06 to 14 mm, and it is more preferable that 90% or more of the total number of ice have a length of 0.06 to 14 mm. .

Additionally, it is preferable that more than 80% of the total number of ice has a length of 0.06 to 1.0 mm, and more preferably, more than 90% of the total number of ice has a length of 0.06 to 1.0 mm.

If the food solid is a food solid other than ice (hereinafter referred to as “secondary food solid”, it is not essential for the food solid to contain ice, and the frozen dessert may contain only the second food solid), the length is , preferably 0.3 to 20 mm, more preferably 0.9 to 14 mm. By keeping the length of the second food solid within the above range, solid-liquid separation can be further suppressed.

As the length distribution of the second food solids, for example, it is preferable that 80% or more of the total number of second food solids have a length of 0.3 to 20 mm, and 90% or more of the total number of second food solids have a length of 0.3 to 20 mm. It is more desirable to have a length of .

In addition, it is preferable that 80% or more of the total number of second food solids have a length of 0.9 to 14 mm, and it is more preferable that 90% or more of the total number of second food solids have a length of 0.9 to 14 mm. .

The amount of food solids may be appropriately changed depending on the type of food solids.

When the food solid is ice, the amount is preferably 1 to 30% by mass, more preferably 1 to 20% by mass, and even more preferably 1 to 10% by mass, based on the mass of the frozen dessert.

When the food solid is the second food solid, the amount is preferably 1 to 20% by mass, more preferably 2 to 10% by mass, and even more preferably 3 to 6% by mass, based on the mass of the frozen dessert. am.

Example

Hereinafter, the present invention is described in more detail using examples and comparative examples, but the technical scope of the present invention is not limited thereto.

<Material>

The materials used in the examples and comparative examples are as follows.

1. Ice mix

(1) Watermelon Ice Mix

The ingredient composition of the watermelon ice mix is shown in Table 1.

(2) La France Ice Mix

The ingredient composition of La France Ice Mix is shown in Table 1.

2. Citrus Fiber

(1) Lemon-derived dietary fiber

(DSP Kokyo Food & Chemical Co., Ltd./Herba Foods, Herbacell AQ Plus CF-D100)

(Composition: approximately 73% by mass of water-insoluble dietary fiber, approximately 17% by mass of water-soluble dietary fiber)

(2) Lemon-derived dietary fiber

(Torigo Sehun Co., Ltd./Fiber Star Corporation, Lemon Fiber 100 FG)

(Composition: approximately 33% by mass of water-insoluble dietary fiber, approximately 37% by mass of water-soluble dietary fiber)

(3) Orange-derived dietary fiber

(Torigo Sehun Co., Ltd./Fiberstar Corporation, Citriify 100FG)

(Composition: approximately 33% by mass of water-insoluble dietary fiber, approximately 37% by mass of water-soluble dietary fiber)

3. Other dietary fiber

(1) Microcrystalline cellulose

(Asahi Kasei Co., Ltd., Seoras RC-N81)

(Composition: 80 mass% cellulose, 10 mass% gum karaya)

(2) Pectin

(Kyoku Tokakagusangyo Co., Ltd., Pectin IM)

(Composition: 100% by mass of pectin)

4. High molecular weight polysaccharides

Deacylated gellan gum

(DSP Kokyo Food & Chemical Co., Ltd., Kelcogel KB)

5. Food solids

(1) Bingpyeon

(Specific gravity: approximately 0.9)

(2) Chocolate

(Fuji Seiyu Co., Ltd., Couberture Bitter Flake)

(Specific gravity: approximately 1.3)

(3) Chocolate

(Furuta Seika Co., Ltd., Black Crunch B-LO)

(Specific gravity: approximately 0.8)

<Manufacture of cold snacks>

The ingredients shown in Tables 2 to 6 were mixed in a predetermined ratio and cooled to produce various frozen desserts. In addition, although the Fiberix listed in the table is an ingredient originally included in the ice mix, the Fiberix and the ice mix are listed separately in the table.

In the evaluation, a total of 200 g of ice mix alone or ice and ice mix were placed in a cup (upper inner diameter 85 mm, bottom inner diameter 56 mm, height 110 mm), the overrun was adjusted to 30%, and the temperature was -4°C to - It was frozen at 8°C, and then solid substances (10 g) such as chocolate were added and mixed as needed.

<Evaluation of cold snacks>

[One. Inhibition of solid-liquid separation (evaluation target: ice flakes); Conditions of neglect]

The manufactured frozen dessert was left at 5°C or 22°C, and separation of ice pieces was observed with the naked eye. If left unattended, it will be divided into three major layers. The upper layer mainly contains foam and fat, the middle layer mainly contains ice, and the lower layer mainly contains sugar solution. In the evaluation, the interface between the middle layer and the lower layer was used as an observation index for inhibition of separation, and the side of the cup was viewed to measure the difference in the interface compared to the comparative example after 100 minutes. Various frozen desserts were evaluated according to the following evaluation criteria. The evaluation results are shown in Tables 2 to 6.

In addition, the combination of the prepared examples and comparative examples is as follows. There are two comparative controls for Examples 1 and 9 to 11, but the results shown in the table are the same when compared with either comparative example.

Comparative Example 1: Examples 1, 25, 29

Comparative Example 2: Example 1

Comparative Example 3: Examples 6, 9, 12, 15, 18

Comparative Example 4: Examples 7, 10, 13, 16, 19

Comparative Example 5: Examples 8, 11, 14, 17, 20

Comparative Example 6: Examples 3, 26, 30, 9

Comparative Example 7: Examples 4, 27, 31, 10

Comparative Example 8: Examples 5, 28, 32, 11

Comparative Example 9: Examples 21, 23

Comparative Example 10: Examples 22, 24

Comparative Example 11: Example 2

Comparative Example 13: Example 33

(Evaluation standard)

A: There is a significant separation suppression effect (there is a difference in the interface of 5 mm or more compared to the comparative example)

B: Has a separation suppression effect (there is a difference in the interface of 2 mm or more compared to the comparative example)

C: No separation inhibition effect (equivalent to comparative example)

[2. Inhibition of solid-liquid separation (evaluation target: ice flakes); Liquid addition conditions]

70 g of milk or hot water at 50°C was added to the prepared frozen dessert, mixed, and the separation of ice pieces was observed with the naked eye. If left unattended, it will be divided into three major layers. The upper layer mainly contains foam and fat, the middle layer mainly contains ice, and the lower layer mainly contains sugar solution. In the evaluation, the interface between the middle layer and the lower layer was used as an observation index for suppression of separation, and the side of the cup was viewed to measure the difference in the interface compared to the comparative example after 30 minutes. The combination of the comparative examples and comparative examples is as described above. Various frozen desserts were evaluated according to the following evaluation criteria. The evaluation results are shown in Tables 2 to 6.

(Evaluation standard)

A: There is a significant separation suppression effect (there is a difference in the interface of 5 mm or more compared to the comparative example)

B: Has a separation suppression effect (there is a difference in the interface of 2 mm or more compared to the comparative example)

C: No separation inhibition effect (equivalent to comparative example)

[3. Suppression of unevenness (evaluation target: chocolate)]

The manufactured frozen dessert was left at 22°C, and separation of chocolate was observed with the naked eye. Various frozen desserts were evaluated according to the following evaluation criteria. The evaluation results are shown in Tables 2 to 6.

(Evaluation criteria: solids A)

A: Solids are uniformly dispersed.

B: Some of the solids are gathered at the top or bottom of the product section.

C: Most of the solids are gathered at the top or bottom.

(Evaluation criteria: solids B)

A: Looking at the side of the cup, solids are uniformly dispersed in the product section.

B: Looking at the side of the cup, some of the solids are sinking to the bottom, but most of them are evenly distributed in the product section.

C: Looking at the side of the cup, most of the solids have settled to the bottom.

As shown in the table above, in the examples using citrus fibers, solid-liquid separation could be suppressed. On the other hand, in Comparative Examples 1 to 11 in which citrus fiber was not used, solid-liquid separation could not be suppressed. Additionally, in Comparative Example 2, the ratio of water-insoluble dietary fiber and water-soluble dietary fiber was adjusted in the same way as in Hervacell AQ Plus CF-D100, but solid-liquid separation could not be suppressed.

Moreover, even in Comparative Examples 12 to 15 using the deacylated gellan gum used in Patent Document 1, solid-liquid separation could not be suppressed.

Claims (12)

ice mix,
Dietary fiber derived from citrus fruits,
food solids
Including cold desserts. The frozen dessert according to claim 1, wherein the citrus fruit is a citrus fruit from the citrus genus. The frozen dessert according to claim 2, wherein the citrus fruit is lemon or orange. The frozen dessert according to any one of claims 1 to 3, wherein the amount of dietary fiber derived from citrus fruits is 0.005 to 3% by mass based on the mass of the frozen dessert. The method according to any one of claims 1 to 4, wherein the dietary fiber derived from citrus fruits contains water-insoluble dietary fiber,
A frozen dessert wherein the amount of the water-insoluble dietary fiber is 50 to 90% by mass based on the mass of the dietary fiber derived from the citrus fruit. The method according to any one of claims 1 to 5, wherein the dietary fiber derived from citrus fruits includes water-soluble dietary fiber,
A frozen dessert wherein the amount of the water-soluble dietary fiber is 5 to 30% by mass based on the mass of the dietary fiber derived from the citrus fruit. The frozen dessert according to any one of claims 1 to 6, wherein the food solids have a specific gravity of 0.7 to 1.2. 8. The method according to any one of claims 1 to 7, wherein the food solids comprise ice,
A frozen dessert wherein the amount of ice is 15 to 75% by mass based on the mass of the frozen dessert. The method according to any one of claims 1 to 8, wherein the food solids include food solids other than ice,
A frozen dessert, wherein the amount of food solids other than the ice is 1 to 20% by mass based on the mass of the frozen dessert. 10. The method of any one of claims 1 to 9, wherein the food solids comprise ice,
A frozen dessert where the length of the ice is 0.06 to 14 mm. The method according to any one of claims 1 to 10, wherein the food solids include food solids other than ice,
A frozen dessert in which the length of food solids other than the ice is 0.9 to 14 mm. The frozen dessert according to any one of claims 1 to 11, wherein a concave portion is formed on the surface of the frozen dessert.