NZ621519B2

NZ621519B2 - Frozen dessert and frozen dessert material

Info

Publication number: NZ621519B2
Application number: NZ621519A
Authority: NZ
Inventors: Kentaro Abe; Yasuo Kase; Shojiro Kikkawa; Takeshi Nakatani; Yuka Onishi; Hiroyuki Yano
Original assignee: Kyoto University; Nissei Company Ltd
Priority date: 2011-09-14
Filing date: 2012-09-12
Publication date: 2016-05-27

Abstract

The disclosure relates to a frozen dessert containing plant-derived microfibrillated cellulose, wherein said plant-derived microfibrillated cellulose has at least a specific surface area of 150 m2/g or larger or water retention of 500% or more. Alternatively, the cellulose may have a rate of sedimentation of 1500 ml/g or more when in the form of a water dispersion having a microfibrillated cellulose content of 0.05% by weight or a light transmission of 40% or more at a wavelength of 600 nm when in the form of a water dispersion having a microfibrillated cellulose content of 0.02% by weight. ntation of 1500 ml/g or more when in the form of a water dispersion having a microfibrillated cellulose content of 0.05% by weight or a light transmission of 40% or more at a wavelength of 600 nm when in the form of a water dispersion having a microfibrillated cellulose content of 0.02% by weight.

Description

DESCRIPTION FROZEN DESSERT AND FROZEN DESSERT MATERIAL TECHNICAL FIELD The present invention relates to a frozen dessert and a frozen dessert material.

BACKGROUND ART

[0002] In general, a “frozen dessert” is defined as “frozen or chilled confectionery such as jelly, ice cream and sherbet” (Kojien, fourth edition, Iwanami Shoten, 1991). In the present application, r, a ‘frozen dessert’ is deﬁned as follows.

That is, the ‘frozen dessert’ in the t application is broadly classified into “hard ice cream” and “soft ice cream” as shown in Table l.

The “hard ice cream” is a frozen dessert which is in the form of an end product ed through a ‘hardening process’ in a tion ﬂow to be described later and which is distributed while in a frozen state at approximately —20°C, and placed in a freezing cabinet and sold as a commodity at a store (commercial product). The “hard ice cream” is categorized into “ice creams” and “ice confections”.

The “soft ice cream” is a frozen dessert which is commonly called soft—serve ice cream and which is not distributed but is made with a frozen dessert tion apparatus t a ‘hardening process’ in a store and sold at the store face to face to consumers as a prepared food product at imately —4 to —10°C directly taken out of the frozen dessert production apparatus. The “soft ice cream” is also rized into “ice creams” and “ice confections”.

Furthermore, under the hard ice cream and the soft ice cream (hereinafter, abbreviated as soft cream), the “ice creams” are categorized into an ice cream standard, an ice milk standard and a ce standard based on the standards for ice creams speciﬁed under a erial ordinance according to their compositions such as milk.

Likewise, under the hard ice cream and the soft cream, the “ice confections” refer to frozen desserts containing less than 3% of milk solid.

The ice confections are further categorized into fat—containing ice confections and fat-free ice confections as shown in Table 1.

It is noted that some products analogous to soft cream have been recently offered to consumers, which are a frozen t put in small-sized containers and distributed in the same manner as in the hard ice cream, and then forcibly defrosted in a dedicated ting chamber in a store until it is —8 to — 12°C, ed while each container is compressed and deformed with a dedicated extruder and served in a well—known soft cream form (twisted high). However, these products shall be categorized into the hard ice cream since they are obtained through a hardening process and they are distributed at —20°C.

[Table 1] , Ice Cream Standard i Milk Solid: 215.0%, Milk Fat: 28.0% Ice Creams Ice Milk Standard Hard Milk Fat: 23.0%! Ice Cream “Milk Solid: 210.0%, Lact-ice Standard Milk Solid: 23.0% Ice Confections LFat—containing Ice tions Frozen (Milk Solid: Fat—free Ice Confections Dessert <3.0%)_ Ice Cream Standard Milk Solid: 215.0% Milk Fat: 28.0% Ice Creams Ice Milk Standard Soft (Milk Solid: 210.0%, Milk Fat: 23.0%) Ice Cream Lact—ice Standard _[ (Milk Solid: 23.0%) Ice Confections Fat—containing Ice Confections (Milk SOlidi Fat—free ice tions 43.0%; Consumers may eat the hard ice cream at the point of sale immediately after the purchase, or may take it home by maintaining its frozen state with dry ice or the like, keep it in a freezer and eat it at an riate time. Since the hard ice cream immediately after it is taken out of the freezer is frozen very hard, the hard ice cream is generally eaten after the temperature of the product is approximately —10°C, at which it is soft enough to eat, and it thaws of its own accord by leaving it at room temperature.

However, the thawing time taken until the hard ice cream is soft enough to eat varies y ing on the surrounding environment.

As time goes by, the surface of the hard ice cream may start melting earlier than the other part and impair a pleasant dry feeling, or an edge portion of the hard ice cream twisted high into a sharp and beautiful shape may run down and damage the shape, or the hard ice cream may melt and fall like a snowslide. Thus, consumers often miss the timing to eat the hard ice cream while it is in an ideal state.

When a small child or an elderly person who cannot quickly eat up a frozen dessert which is cold as being below zero encounters the above—described situations, the frozen dessert starts melting completely and dirties their hands or clothes, or melts and falls like a snowslide and drips onto the floor. Such situations are often observed.

The same is true of soft cream which is made at the point of sale Without a hardening process, served on an edible container such as a cone cup and sold face to face while in a soft state at approximately —4 to -10°C.

Consumers eat the soft cream in or around the store while g the container such as a cone cup. Then, the soft cream melts with time and dirties hands and clothes of the consumers, or even worse the soft cream melts and falls like a snowslide and drips onto the ﬂoor, necessitating cleaning. Such situations occur more often when the ambient temperature is high, in particular.

In these frozen desserts, which melt with time unless they are kept in a frozen state as bed above, maintaining a pleasant dry feeling by delaying start of melting as much as le, maintaining a beautiful shape by delaying melting and falling as much as possible and maintaining a beautiful ance perceptually appealing attractive taste (reinforcing shape retention for holding a predetermined shape) lead to ement of product's value (product's life) and thus are very important objects as well as other properties such as ﬂavor and texture.

As a conventional method for the reinforcement of the shape retention of frozen desserts, addition of a izer and an emulsiﬁer is known. Examples of the stabilizer include hydrophilic polysaccharides extracted from d, vegetable seeds, microorganisms or the like; ble polysaccharides such as microcrystalline cellulose; and synthetic stabilizers such as carboxymethylcellulose (CMC). Examples of the emulsiﬁer include low HLB emulsiﬁers such as unsaturated fatty ester.

In addition, Patent Document 1 reports that use of microcrystalline cellulose, carrageenan and waxy corn starch as stabilizers allows enhancement of the liquid stability of a liquid soft cream mix before the freezing and achievement of soft cream having good shape retention and superior drip ance after the freezing for a long period of time. Here, it should be noted that microcrystalline cellulose is clearly distinguished from microﬁbrillated cellulose used in the present invention to be bed later (see Patent Document 2, for example).

RELATED ART DOCUMENTS PATENT DOCUMENTS

[0008] Patent Document 1: Japanese Unexamined Patent Publication No.

HEI 5(1993)—276875 Patent Document 2: Japanese Unexamined Patent Publication No.

HEI 6(1994)—178659 Y OF THE INVENTION PROBLEMS To BE SOLVED BY THE INVENTION The t inventors have made intensive s for g the time from when a consumer is about to eat a frozen dessert until when melting, falling and loss of shape start, that is, extending the period of time a frozen dessert can retain its shape (improvement of the shape retention).

As a result, the present inventors have reached the following ﬁndings.

The improvement of the shape ion of a frozen dessert with stabilizers can be achieved by increasing the amount of the stabilizers to add. However, addition of the stabilizers to the extent that an expected effect is achieved makes the texture of the frozen dessert pasty, signiﬁcantly impairing the ﬂavor of the frozen dessert. [001 1] The improvement of the shape ion of a frozen dessert with low HLB emulsiﬁers can be also achieved by increasing the amount of the emulsifiers to add. However, the emulsiﬁers have a distinctive taste and odor, and addition of the emulsiﬁers to the extent that an expected effect is achieved therefore reduces the ﬂavor of the frozen dessert. Besides, the low HLB emulsiﬁers induce demulsiﬁcation, and churning is easily caused during the freezing. Here, the churning refers to the situation Where a plurality of fat globules are put together to grow to lumps and some of the lumps r particles) are so large that they are visible. The churning can be a cause of ion of melt—in-mouth characteristics and roughness, signiﬁcantly impairing the e of the frozen dessert.

MEANS FOR SOLVING THE PROBLEMS The present inventors have found that it is possible to sufﬁciently extend the shape holding time (shape retention) of a frozen dessert to the ed extent without an adverse effect on the other properties by including plant—derived microﬁbrillated ose having the following parameters in a material mix of the frozen dessert to reach the present invention.

The ‘microﬁbrillated cellulose’ in the present invention, which Will be described later, refers to two types of microﬁbrillated cellulose distinctly different in degree of lation according to each parameter described later. The two types of microfibrillated cellulose are distinctively referred to as “microﬁbrillated cellulose D standard”, which is less ated “microfibrillated cellulose”, and “microﬁbrillated cellulose K standard”, which is more ﬁbrillated “microfibrillated cellulose”.

Thus, according to the present invention, there is provided a frozen t containing plant-derived microﬁbrillated cellulose.

According to another aspect of the present invention, there is provided a frozen dessert containing plant—derived microﬁbrillated ose, wherein the microﬁbrillated cellulose has at least one of the parameters: (1) a speciﬁc surface area of 100 m2 /g or ; and (2) a water retention of 300% or more.

[0015] According to still another aspect of the present invention, there is provided a frozen dessert containing plant—derived microﬁbrillated ose, wherein the microﬁbrillated cellulose has at least one of the parameters: (A) a rate of sedimentation of 1000 ml/ g or more when in the form of a water dispersion having a microfibrillated cellulose content of 0.05% by weight; and (B) a light transmission of 30% or more at a wavelength of 600 nm when in the form of a water sion having a microﬁbrillated cellulose content of 0.02% by weight.

According to still another aspect of the present invention, there is provided a frozen dessert containing plant—derived microﬁbrillated cellulose, wherein more preferably, the microﬁbrillated cellulose has at least one of the parameters: (1) a speciﬁc surface area of 150 m2/ g or larger; and (2) a water retention of 500% or more.

According to still another aspect of the present invention, there is provided a frozen dessert containing plant—derived microﬁbrillated ose, wherein still more preferably, a water dispersion containing the microﬁbrillated ose has at least one of the parameters: (A) a rate of ntation of 1500 m1/ g or more when in the form of a water dispersion having a microfibrillated cellulose content of 0.05% by ; and (B) a light transmission of 40% or more at a wavelength of 600 nm when in the form of a water dispersion having a microﬁbrillated cellulose t of 0.02% by weight.

According to still another aspect of the present invention, there is provided a frozen dessert material for the above-mentioned frozen dessert, wherein the material contains the plant—derived microﬁbrillated cellulose.

According to still another aspect of the present invention, there is provided a method for producing a frozen t, ing use of the frozen dessert material.

EFFECTS OF THE INVENTION The frozen dessert material of the present invention allows production of a frozen dessert that has a shape holding (shape retention) time sufﬁciently extended to the expected extent without an e effect on the properties of the frozen dessert such as thermal physical property change, viscosity, texture and ﬂavor.

Of various frozen ts, in particular, a type of frozen dessert which is served high on a cone cup, d upward into the shape of so-called soft—serve ice cream and a type of frozen dessert which comes on a stick (ice cream bar) (regardless of the categories of frozen desserts; hard ice cream, soft cream or ice confection) melt, fall and loose shape with time, and these problems are desired to be delayed as much as possible. Such types of frozen dessert are therefore most suitable as embodiments of the present invention

[0020] According to the present invention, it is possible to obtain an expected shape ion improvement effect by addition of a small amount of plant—derived microﬁbrillated cellulose, and therefore it is not necessary to change the ition of the material mix for a frozen dessert which has been precisely adjusted so that good ﬂavor and texture can be achieved. As a result, liquid state deterioration such as separation, thickening and coagulation of the material mix of the frozen dessert is less likely to occur, and the properties of the frozen dessert are not adversely affected besides the shape retention improvement.

BRIEF DESCRIPTION OF THE DRAWINGS [002 1] is a flow diagram showing processes of production, distribution and sale of frozen desserts of the present invention. is a photograph showing Example 1 while the time until melting and g of a frozen dessert (soft cream) of the present invention is being ed after production.

MODE FOR CARRYING OUT THE INVENTION —derived microﬁbrillated cellulose> In the present invention, a “frozen dessert” is deﬁned as described above (see Table 1).

The frozen dessert of the present invention is characterized by containing plant—derived microﬁbrillated ose having the following parameters so that the shape retention of the frozen dessert is ed Without an adverse effect on the properties of the frozen dessert such as Viscosity, texture and ﬂavor, and on the properties of the frozen dessert material such as thermal physical property change and long—term storage stability. The microﬁbrillated ose is characterized by the following parameters. <Parameters for microfibrillated cellulose itself> Speciﬁcally, the microfibrillated cellulose in the present invention has at least one of the parameters: (1) a specific surface area of 100 m2 /g or larger and preferably 150 In2 / g or larger; and (2) a water retention of 300% or more and preferably 500% or more. ably, the brillated cellulose in the present invention has both of the parameters ( 1) and (2).

The parameters (1) and (2) are for the brillated cellulose itself and important factors for the improvement of the shape retention of the frozen dessert.

In the present invention, the speciﬁc surface area is 100 m2/ g or larger, preferably 150 m2/ g or larger, and more preferably 200 to 350 In2 / g.

In the present invention, the water retention is 300% or more, preferably 500% or more, and more ably 8500 to 36000%. It is difﬁcult to obtain a satisfactory shape retention improvement effect from the microﬁbrillated ose if the c e area is smaller than 100 m2/g or the water retention is less than 800%.

In the present invention, the speciﬁc surface area is determined as follows. A sample of a water dispersion of the microﬁbrillated cellulose is collected, and the water in the sample is replaced with ethanol, and then with tert—butyl alcohol. Thereafter, the sample is freeze—dried, and the speciﬁc surface area of the microﬁbrillated cellulose is measured in ance With the BET method with BELSORP—mini 11 produced by BEL Japan, Inc. The determination of the speciﬁc surface area confirms that the more the number of ﬁbers of the microﬁbrillated cellulose per unit weight is (the smaller the diameter of the ﬁbers is), the larger the speciﬁc surface area is.

[0026] In the present invention, the water retention is a value ined as follows. Into a metal cup ﬁlter provided with two sheets of qualitative ﬁlter paper No. 101 produced by Advantech Toyo kabushiki , 50 g of a water dispersion of microfibrillated cellulose obtained by dispersing 2O microﬁbrillated cellulose in water so as to have a microﬁbrillated cellulose content of 0.5% by weight was poured, dehydrated using a centrifuge at a centrifugal force of 1500 G and at a room temperature of 25°C for 15 minutes. The sample dehydrated is weighed, and then the sample is dried and weighed to ate the water retention according to the equation shown below. The determination of the water retention also conﬁrms that the more the number of ﬁbers of the microﬁbrillated cellulose per unit weight is, the larger the water retention is.

Water ion (%) = {(weight of sample dehydrated — weight of sample dried) / weight of sample dried} X 100 <Parameters for water dispersion of microﬁbrillated cellulose> The microﬁbrillated cellulose in the present invention may have at least one of the parameters: (A) a rate of sedimentation of 1000 ml/ g or more and preferably 1500 ml/ g or more when in the form of a water dispersion having a brillated cellulose content of 0.05% by weight; and (B) a light ission of 30% or more and preferably 40% or more at a wavelength of 600 nm when in the form of a water dispersion having a microﬁbrillated cellulose content of 0.02% by weight. Preferably, the microﬁbrillated ose in the present invention has both of the parameters (A) and (B).

The parameters (A) and (B) are for the water dispersion of the microﬁbrillated cellulose and important factors for the improvement of the shape ion of the frozen dessert.

In the present invention, the rate of sedimentation is 1000 ml/ g or more, preferably 1500 ml/ g or more, and more preferably 1800 to 2000 ml/ g. In the present ion, the light transmission is 30% or more, preferably 40% or more, and more preferably 70% or more.

In the present invention, the rate of sedimentation is a value determined as follows. In a measuring cylinder, 100 ml of a water dispersion of microﬁbrillated cellulose ed by dispersing microﬁbrillated cellulose in water so as to have a microﬁbrillated cellulose t of 0.05% by weight is allowed to rest for 1 hour, and then the volume of the suspended part is measured to calculate the rate of sedimentation according to the on shown below. The determination of the rate of sedimentation also conﬁrms that the more the number of ﬁbers being measured per unit weight is, the larger the rate of sedimentation is.

Rate of sedimentation (ml/ g) suspension volume (ml) / solid content (g) In the present invention, the light transmission is a value determined as follows. A water dispersion of microfibrillated ose obtained by dispersing microﬁbrillated cellulose in water so as to have a microﬁbrillated cellulose content of 0.02% by weight is put in a standard glass cell and measured for the light transmittance at a wavelength of 600 nm with a spectrophotometer using water as blank. The determination of the light transmittance conﬁrms that the more the number of ﬁbers of the microﬁbrillated ose per unit weight is, the larger the light transmittance is.

In general, the more the number of ﬁbers per unit weight is, the ﬁner and the more xly intertwined three—dimensional network 2O ure the ﬁbers can form. Having at least one of the parameters (1) and (2) or of the parameters (A) and (B) when in the form of a water sion, the microfibrillated ose can form an extremely ﬁne and complexly intertwined three—dimensional network structure. A small amount of microﬁbrillated cellulose uniformly contained in the frozen dessert material can dramatically improve the shape retention of the frozen dessert. Besides, the microﬁbrillated cellulose only has an effect of improving the shape retention and does not have any adverse effect on the properties of the frozen dessert.

The microfibrillated cellulose referred to is categorized into two types of microﬁbrillated cellulose having a signiﬁcant difference in the melting and falling delaying effect according to the degree of ﬁbrillation.

The two types of ibrillated cellulose are ctively referred to as “microfibrillated cellulose D standard”, which is less ﬁbrillated, and fibrillated cellulose K standard”, which is more ﬁbrillated.

They are deﬁned as follows according to the parameters as defined above.

— The “microﬁbrillated cellulose D standard” (hereinafter, may be ed to as microfibrillated ose (D standard)) is deﬁned as microfibrillated cellulose having at least one of the parameters: (1) a speciﬁc surface area of 100 m2 / g or larger and smaller than 150 m2 / g; and (2) a water ion of 300% or more and less than 500%, or as microﬁbrillated cellulose having, when in the form of a water dispersion containing the microfibrillated cellulose, at least one of the parameters: (A) a rate of sedimentation of 1000 ml/ g or more and less than 1500 ml/ g when in the form of a water dispersion having a microﬁbrillated cellulose content of 0.05% by weight; and (B) a light ission of 30% or more and less than 40% at a wavelength of 600 nm when in the form of a water dispersion having a microﬁbrillated cellulose content of 0.02% by weight.

- The fibrillated cellulose K standard” (hereinafter, may be referred to as microfibrillated cellulose (K standard)) is defined as microﬁbrillated cellulose having at least one of the parameters: (1) a speciﬁc surface area of 150 m2/ g or larger; and (2) a water retention of 500% or more, or as microﬁbrillated cellulose having, when in the form of a water dispersion containing the microfibrillated cellulose, at least one of the parameters: (A) a rate of sedimentation of 1500 ml/ g or more when in the form of a water dispersion having a microfibrillated cellulose content of 0.05% by weight; and (B) a light transmission of 40% or more at a wavelength of 600 nm when in the form of a water dispersion having a microﬁbrillated cellulose content of 0.02% by weight.

As described later, the effect of improving the shape ion of the frozen dessert of the more ﬁbrillated “microfibrillated ose K standard” is greater than that of the less lated “microﬁbrillated cellulose D rd”.

The microﬁbrillated cellulose is not limited as long as it has at least one of the parameters (1) and (2) or of the parameters (A) and (B) when in the form of a water dispersion of the microfibrillated cellulose. The plant to be a material of the ibrillated cellulose is not particularly d, and the method for the preparation of the microﬁbrillated cellulose is not particularly limited, either.

As a representative method for the preparation of the microﬁbrillated cellulose, a method by ﬁbrillating a commonly known never—dried pulp may be mentioned, for example.

Here, an example of the preparation of microﬁbrillated cellulose derived from a never—dried pulp will be described. First, a raw wood al such as a broadleaf tree and a coniferous tree is processed into timber by removing its bark, the timber is pulverized into wood ﬂour, and the wood flour is classiﬁed to have a predetermined size (for example, 50 pm X 250 pm). Subsequently, the ﬁed wood flour is immersed in an organic solvent for defatting. The defatted wood ﬂour is immersed in a sodium chlorite solution to remove lignin. The wood ﬂour after the lignin removal is ally ed in an alkaline aqueous solution (for example, a potassium hydroxide solution or a sodium hydroxide solution) to remove a certain amount of hemicellulose. The ﬁber preparation after the hemicellulose removal is washed with water. The ﬁber preparation swelled after the washing with water is a never-dried pulp. In the present invention, a ermined amount of hemicellulose may be contained in the never—dried pulp, which will be described later in detail.

Then, the dried pulp is ﬁbrillated with a fibrillation apparatus (a grinder, for e) to give wet microﬁbrillated cellulose.

The fibrillation conditions of the ﬁbrillation tus are set so that the microﬁbrillated cellulose to be obtained will have at least one of the parameters (1) and (2) or of the parameters (A) and (B) when in the form of a water dispersion of the microfibrillated cellulose.

This preparation method is commonly known, which is useful in preparation of microfibrillated cellulose derived from a never—dried pulp, and disclosed in Japanese Unexamined Patent ation No. 2010-7010, for example. The microﬁbrillated cellulose derived from a never—dried pulp may be used as a water dispersion of the microﬁbrillated cellulose obtained by dispersing the microﬁbrillated cellulose in water.

[0035] Here, an example of the preparation of microﬁbrillated cellulose derived from a dried pulp will be described. The above—mentioned ﬁber ation is obtained in the same manner as in the example of the preparation of microﬁbrillated cellulose derived from a dried pulp.

Thereafter, the ﬁber preparation is dried to give a dried pulp, and the dried pulp is ﬁbrillated to give microfibrillated cellulose. The microﬁbrillated cellulose derived from a dried pulp may also be used as a water dispersion of the microﬁbrillated cellulose obtained by dispersing the microﬁbrillated ose in water.

In the frozen dessert of the present invention, the microﬁbrillated cellulose may be prepared so as to satisfy (1) or (II), or a combination of (I) and (11) described below. As a result, it is le to obtain a frozen dessert further enhanced in shape retention. In particular, such an effect of (II) is significant.

(I) The microﬁbrillated cellulose preferably has an OL-CCllUlOSG content of 50% or more. The oc—cellulose t may be 100%. In this case, r, the preparation time of the microﬁbrillated cellulose is longer and the preparation cost is increased.

In the above—described examples of the preparation of the brillated cellulose, hemicellulose is removed so that the oc—cellulose content will be 50% or more. In this case, the oc—cellulose content (hemicellulose content) in the brillated cellulose can be adjusted by adjusting the period of time for immersing the wood ﬂour after the lignin removal in an alkaline aqueous solution or the tration of the alkaline aqueous solution. The oc—cellulose content in the microﬁbrillated cellulose can be determined using a commonly known method as a component that does not dissolve in 17.5% by weight sodium hydroxide solution.

(H) The microﬁbrillated cellulose may be chemically modiﬁed with a substituent including -CH2COO—. That is, the microfibrillated cellulose may be subjected to carboxymethylation (hereinafter abbreviated as CM).

In this case, the CM can be performed by a commonly known method before the ﬁbrillation in the above—described process. Here, the degree of etherification (DS) may be 0.01 to 0.50, for example. The substituent ing —CH2COO— can be conﬁrmed by a commonly known , for example, by analyzing the ed absorption um of the microﬁbrillated cellulose.

The melting and falling delaying effect of the microfibrillated cellulose subjected to the CM is increased by moderately increasing the degree of etheriﬁcation. However, if the degree of etheriﬁcation is increased too much, for example, if the degree of etheriﬁcation exceeds 0.5, the amount of chemicals such as sodium monochloroacetate and sodium ide to be used in the reaction is increased, and therefore the cellulose is damaged and the crystallinity thereof is impaired. As a result, the solubility of the cellulose molecule will increase, and a ent network structure cannot be formed. Accordingly, a sufﬁcient melting and falling delaying effect of the soft cream cannot be obtained.

[0039] The brillated cellulose content in the frozen t is not limited as long as the shape retention ement effect can be sufﬁciently exerted on the frozen dessert Without an adverse effect on the properties of the frozen dessert and on the physical properties of the frozen dessert material s the shape retention improvement effect. In a soft cream, for example, the most suitable microﬁbrillated cellulose content is 0.05 to 1.0% by weight in the case of microﬁbrillated cellulose not subjected to the CM and 0.01 to 1.0% by weight in the case of microﬁbrillated cellulose subjected to the CM. <Frozen dessert material> In the present ion, the raw materials other than the microﬁbrillated cellulose included in the frozen dessert material are selected from raw materials ly used for the frozen desserts such as, for example, water, milk, dairy products, sweeteners, oils and fats, stabilizers, fiers, flavorings, salt, fruit juices, and fruity flesh as appropriate according to the type of the frozen dessert.

[0041] The milk is not ularly d, and examples thereof include cow milk and ed milk (skimmed milk). The dairy products are not particularly limited, and examples thereof e skim milk powder, modiﬁed milk powder, cream, condensed milk and fermented milk. The milk and the dairy products may be used independently, or two or more kinds may be used in combination.

The sweeteners are not particularly limited and examples thereof include sugars such as sugar (sucrose, sucrose), grape sugar (glucose), fruit sugar (fructose), malt sugar (maltose), milk sugar (lactose), trehalose, starch syrup and isomerized glucose syrup; sugar alcohols such as sorbitol, xylitol, maltitol, erythritol and lactitol; and non—sugar sweeteners such as aspartame, sucralose, acesulfame K, stevioside, thaumatin, glycyrrhizin, saccharin and dihydrochalcone. The sweeteners may be used ndently, or two or more kinds may be used in combination.

The oils and fats are used as a skeletal component of the cream according to the type of the frozen dessert to be eventually produced. The oils and fats are not particularly limited and examples thereof e vegetable oils such as palm tree oil, palm oil, palm kernel oil, soybean oil and canola oil; and animal oils and fats such as lard, tallow and ﬁsh oil.

It is needless to say that milk fats such as butter and cream can be also used. The oils and fats may be used independently, or two or more kinds may be used in combination.

The stabilizers moderately increase the viscosity of the frozen dessert material and prevent the oil and fat component from being separated from the frozen dessert material during the production process, storage or distribution. The stabilizers are used also for adjusting the size of the ice ls of the cream and improving the texture of the cream.

The stabilizers are not ularly limited and es thereof e plant—derived stabilizers such as carrageenan, guar gum, Locust bean gum, rystalline cellulose, pectin, starch and Arabian gum; animal—derived stabilizers such as gelatin, casein and casein Na; and synthetic stabilizers such as carboxymethylcellulose (CMC) and methylcellulose. The stabilizers may be used independently, or two or more kinds may be used in combination.

[0045] The emulsiﬁers have a function of dispersing fat. Insufﬁcient dispersion of fat makes it lt to perform a sterilization process and a homogenization s well. The emulsiﬁers have an effect on the overrun, dryness and texture. The emulsiﬁers are not particularly limited and examples thereof include glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester and propylene glycol fatty acid ester. The emulsifiers may be used independently, or two or more kinds may be used in combination.

The ﬂavorings (ﬂavors) are not limited as long as they give desired fragrance to the frozen dessert, and examples thereof include vanilla, ate, coffee, strawberry, apple, orange, grape, cinnamon, sweet melon, banana, peach, mango, mint and lemon. The flavorings may be used independently, or two or more kinds may be used in combination. <Preparation of frozen dessert material> The frozen desserts of the t invention are produced, distributed and sold in accordance with the processes shown in the ﬂow diagram of <Blending process> In the blending process, the raw als such as water, milk, a dairy product, a sweetener, oil and fat, a stabilizer, an emulsiﬁer, a ﬂavoring and a water dispersion of microﬁbrillated cellulose are placed in a tank mixer as a blending apparatus, and uniformly stirred and mixed to give a precursor mixture referred to as “premix”, which is a mix before heat sterilization. The solids fraction of the water dispersion of microfibrillated cellulose, that is, the microﬁbrillated cellulose content in the water dispersion of microﬁbrillated cellulose is not particularly limited. In the blending s, the amount of each al other than the water dispersion of microfibrillated cellulose is calculated beforehand in View of the , the solids fraction and the water amount of the water dispersion of brillated cellulose. In the ng process, in addition, inary heating may be performed in order to uniformly dissolve and mix the raw materials. The temperature of the preliminary heating is not particularly limited, but 50 to 80°C is appropriate, for example. <Sterilization process> In the sterilization process (heating process), commonly known continuous heating methods such as UHT sterilization and HTST pasteurization can be employed. The sterilization method is not d to these methods, and batch—wise or continuous ct heating methods can be also ed, for example. The sterilization process may be performed after a homogenization process.

[0050] <Homogenization process> In the homogenization process, the premix prepared in the blending process is moved into a homogenizing apparatus, and milk fat, and oil and fat in the premix are d with the homogenizing apparatus to homogenize the premix. As the homogenizing apparatus, conventionally—known homogenizers, homomixers, colloidal mills and the like may be used. Some material mixes of frozen desserts that are free from oils and fats are completely dispersed or dissolved in the blending process. In the case of such material mixes, the homogenization process 2O may be omitted. <Cooling process> In the cooling process, the mix after the heat sterilization is cooled rapidly. If the hot mix after the sterilization process is left as it is, the mix may o degradation and demulsification. The degradation and the demulsiﬁcation of the mix are therefore d by rapidly cooling the mix after the ization process.

Hereinafter, production ses of hard ice cream Will be described ﬁrst, and then production processes of soft cream Will be bed. <Ageing process> In the case Where the frozen dessert material prepared is an ice cream mix, the components in the mix will be stabilized, and satisfactory ice cream will be obtained through the freezing by ageing the mix for several hours to about two days (cooling temperature: 5 to 10°C) after the cooling process. ing process> The mix after the ageing process is put in a frozen dessert production apparatus er) and cooled to a predetermined temperature While the mix and air are being stirred and mixed at a predetermined ratio thereby to make creamed ice cream incorporating air. <Filling s> After the ng, a desired amount of the completed ice cream is put in a desired container using a ﬁlling e.

Conventionally~known packaging containers in line with the purpose may be used as the container being ﬁlled.

Examples of the container material include, but are not limited to, cup containers, bulk containers, pillow containers and standing pouches with the use of processed paper and plastic materials. As the ﬁlling machine, commonly-known apparatuses may be used according to the application.

The ice cream put in a container may be further packaged. <Hardening process (hardening)> Hardening is performed to freeze the ice cream after completion of the filling s. The hardening may be performed using commonly—known equipment to cool and harden the ice cream.

Examples of the method thereof include, but are not limited to, a method by applying cold air at -30°C to —40°C and a method by using the vaporization heat of liquid nitrogen. Rapid freezing is desirable since the hardening speed has an effect on the growth of ice crystals of the ice cream during the hardening process. <Storage, distribution and sale> The ice cream hardened is kept frozen, distributed, red to each store, and then placed in a freezing cabinet and sold.

[0058] In the words “Hard ice creams” indicate production of ice creams under the category of hard ice cream, and the words “ice confections” te production of ice confections under the category of hard ice cream. They are produced in the substantially same manner.

In the case of raw als that are completely dispersed or dissolved in the blending process, the homogenization process and the ageing process can be omitted.

Next, production processes of the soft cream will be bed.

[0060] <Fi11ing process> In the case where the frozen dessert is soft cream, a desired amount of a soft cream mix which has been cooled is put in a desired container using a ﬁlling machine. Conventionally-known packaging containers in line with the purpose may be used as the container being ﬁlled. Examples of the container include, but are not limited to, Tetra Pak cartons and Gable top cartons with the use of processed paper; and pillow containers and bags for —boxes (BIBS) with the use of plastic als. As the filling e, commonly~known apparatuses may be used according to the application. The filling may be performed under aseptic conditions or under non—aseptic conditions. In the case where the ﬁlling is performed under aseptic conditions, long—term distribution and storage under normal temperature are possible. Examples of the ﬁlling machine to be used under aseptic conditions include, but are not limited to, aseptic ﬁlling machines ble from Tetra Pak International SA. The soft cream mix put in a container may be further packaged.

Examples of the packaging include, but are not d to, packing in a ard box.

The soft cream mix packed in a box is stored with or without refrigeration, distributed with or without refrigeration and delivered to each store. 2O The production of ice confections under the category of soft cream is substantially the same as the production of ice creams under the category of soft cream as shown in In the case of raw materials that are completely dispersed or ved in the blending process, the homogenization process and the ageing process can be omitted.

[0062] <Production of frozen dessert> The soft cream mix prepared in a factory is packed in the factory and delivered to each store. The soft cream mix is then put into a frozen dessert production apparatus at a store, and cooled and prepared into a creamed state incorporating air as described above. The soft cream mix does not go through the hardening process and is sold face to face while in a soft state.

EDUUMPLES Hereinafter, examples of the t invention will be bed.

However, the present invention is not limited thereto.

(Preparation of mix base for soft cream of ice cream standard) Sugars, dairy products, emulsiﬁers, stabilizers and the other components, and water were used as raw materials at the ratios of the raw materials shown in Table 2, and a mix base for soft cream of the ice cream standard (hereinafter, may be referred to as soft cream mix base (ice cream standard)) was ed. Sugar and starch syrup were used as the sugars, butter and skim milk powder were used as the dairy products, cellulose, casein Na and thickening polysaccharides were used as the stabilizers, and vanilla ﬂavoring and a noid pigment were used as the other components.

[0065] [Table 2] water » ration of mix base for soft cream of ice standard) Sugars, a dairy product, oils and fats, emulsiﬁers, stabilizers and the other components, and water were used as raw materials at the ratios of the raw materials shown in Table 3, and a mix base for soft cream of the lacto—ice standard (hereinafter, may be referred to as soft cream mix base (lacto-ice standard)) was prepared. Sugar and starch syrup were used as the sugars, skim milk powder was used as the dairy product, coconut oil and palm oil were used as the oils and fats, cellulose, casein Na and thickening polysaccharides were used as the stabilizers, and vanilla ﬂavoring and a carotenoid pigment were used as the other components.

[Table 3] (Preparation of mix base for soft cream of fat—free ice confection standard) Pureed strawberry, sugars, a dairy product, a stabilizer and the other components, and water were used as raw materials at the ratios of the raw materials shown in Table 4, and a mix base for soft cream of the ee ice confection standard (hereinafter, may be referred to as soft cream mix base (fat-free ice confection standard)) was prepared. Sugar and starch syrup were used as the sugars, whey powder was used as the dairy product, ning polysaccharides were used as the stabilizer, and a ﬂavoring and a coloring agent were used as the other components.

[Table 4] (Preparation of mix base for hard ice cream of ice cream rd) Sugars, dairy products, ﬁers, stabilizers and the other components, and water were used as raw materials at the ratios of the raw materials shown in Table 5, and a mix base for hard ice cream of the ice cream standard (hereinafter, may be referred to hard ice cream (ice cream standard)) was prepared. Sugar and starch syrup were used as the sugars, butter and skim milk powder were used as the dairy products, lO cellulose, casein Na and thickening polysaccharides were used as the stabilizers, and a vanilla ﬂavoring and a carotenoid pigment were used as the other components. [007 1] [Table 5] Water 65 6 Milk Fat Milk Solid 18. 1 (Example 1) In Example 1, microﬁbrillated ose of the microfibrillated cellulose (D standard) was used and studied. As an example of the brillated cellulose (D standard), commercially available CELISH (registered trademark) FD—lOOG manufactured by Daicel Finechem Ltd. was used, and as described later, soft cream of the ice cream standard (hereinafter, may be referred to as soft cream (ice cream standard)) of Example 1A, soft cream of the lacto—ice standard (hereinafter, may be referred to as soft cream (lacto—ice standard)) of Example 1B, soft cream of the fat—free ice tion standard (hereinafter, may be referred to as soft cream (fat—free ice confection standard)) of Example 1C, and hard ice cream of the ice cream standard (hereinafter, may be referred to as hard ice cream (ice cream standard)) of e 1D were produced.

The solids fraction (microﬁbrillated cellulose content) of CELISH FD—lOOG was measured to be 10% by weight. The speciﬁc surface area of the microﬁbrillated cellulose in CELISH FD— 100G was measured to be 101 m2 / g, and the water retention thereof was measured to be 367%. The viscosity of the water dispersion of microﬁbrillated cellulose when the solids fraction of CELISH G was ed to 0.5% by weight was measured at 52°C to be 170 CF. The rate of sedimentation when the solids fraction was adjusted to 0.05% by weight was measured to be 1360 m1/g. The light transmission at a wavelength of 600 nm when the solids fraction was adjusted to 0.02% by weight was measured to be 36.4%.

Table 6 shows the ement results.

[Table 6] Microfibrillated Cellulose (D standard) |SuracefArea (In) Water ion (%) Viscosity (CP) Temperature Rate of Sedimentation (ml/ g) Light Transmission (0/0) <Examp1e 1A> A soft cream mix (ice cream standard) of Example 1A was prepared by mixing the above—mentioned CELISH FD-lOOG with the soft cream mix base (ice cream standard) shown in Table 2 so that the microﬁbrillated cellulose t would be 0.1% by weight. The ratios of the raw materials are shown in Table 7.

Subsequently, 1.7 L of the soft cream mix of Example 1A was put into a frozen dessert tion apparatus (freezer NA6462WE, product by Nissei Co., Ltd.) One hour after the start of freezing, approximately 1 10 g (approximately 140 ml) of soft cream was taken out and served on a cone cup (No. 15 cone, product by Nissei Co., Ltd.) by twisting upward the soft cream three and a half turns to give the soft cream (ice cream standard) of Example 1A. The overrun of the ing soft cream was 43%, and the product temperature when the product was taken out of the freezer was —5.2°C. Throughout the present speciﬁcation, the “product ature when the product was taken out of the freezer” refers to the ature of the soft cream immediately after the serving.

Immediately after the production, the soft cream of Example 1A was put in an incubator maintained at 35°C, and the cone cup was ted in an upright position with a cup holder on a plate in the tor as shown in The door was closed so that external air would not enter, and the soft cream of Example 1A was observed as it melted and fell. In doing so, the time from when the soft cream of Example 1A was put in the incubator until when the soft cream on the cone cup melted and fell onto the plate was measured.

In addition, the soft cream of Example 1A was eaten, and the quality of the soft cream in terms of texture, mouth feel and ﬂavor was studied. The results are shown in Table 8. <Example lB> Soft cream of Example 1B was produced in the same manner as in Example 1A by mixing the above-mentioned CELISH FD-lOOG with the soft cream mix base (lacto-ice standard) shown in Table 3 so that the microﬁbrillated cellulose content would be 0.1% by weight and preparing a soft cream mix (lacto—ice standard) of Example 1B. The overrun of the resulting soft cream was 42%, and the product temperature When the product was taken out of the freezer was -5.1°C. The ratios of the raw materials of the soft cream mix (lacto—ice standard) of Example 1B are shown in Table 7.

The time until melting and falling of the soft cream of Example 1B was measured in the same manner as in Example 1A. In addition, the soft cream of Example 1B was eaten, and the texture, mouth feel and ﬂavor thereof were studied. The s are shown in Table 8. <Examp1e 1C> Soft cream (fat—free ice confection standard) of e 1C was produced in the same manner as in Example 1A by mixing the above—mentioned CELISH FD— 1000: with the soft cream mix base shown in Table 4 so that the microﬁbrillated cellulose content would be 0.1% by weight and preparing a soft cream mix (fat—free ice confection standard) of Example 1C. The overrun of the ing soft cream was 50%, and the product temperature when the product was taken out of the freezer was —5.8°C. The ratios of the raw als of the soft cream mix of Example 1C are shown in Table 7. 2O The time until g and falling of the soft cream of e 1C was measured in the same manner as in Example 1A. In addition, the soft cream of Example 1C was eaten, and the texture, mouth feel and flavor thereof were studied. The results are shown in Table 8. <Example 1D> A hard ice cream mix (ice cream standard) of Example 1D was prepared by mixing the above-mentioned CELISH FD—lOOG with the hard ice cream mix base (ice cream standard) shown in Table 5 so that the microfibrillated cellulose t would be 0.3% by weight.

The ratios of the raw materials of the mix for the hard ice cream of Example 1D are shown in Table 7. uently, the hard ice cream mix of Example ID was put in a frozen dessert production apparatus (CARPIGIANI 243) and frozen so as to have an overrun of 80% to give cream having an overrun of 72% and a product temperature of —5.5°C when the product was taken out of the freezer.

Approximately 86 g (approximately 140 m1) of the ice cream was taken out and served on a cone cup (No. 15 cone, product by Nissei Co., Ltd.) by ng upward the ice cream three and a half turns, and then soon put in a freezer at -20°C. The ice cream was left in the freezer for 24 hours or longer to be hardened. Thus, the hard ice cream (ice cream standard) of Example ID was produced. The product temperature after the hardening was approximately —20°C.

The time until melting and falling of the hard ice cream of Example ID was ed in the same manner as in Example 1A. In addition, the hard ice cream of Example ID was eaten, and the texture, mouth feel and ﬂavor thereof were studied. The results are shown in Table 8.

[0079] <Comparative Example 1A> Soft cream (ice cream standard) of Comparative e 1A was produced in the same manner as in Example 1A except that no microﬁbrillated cellulose was added and only the soft cream mix base (ice cream standard) shown in Table 2 was used. The overrun of the resulting soft cream was 40%, and the product temperature when the product was taken out of the freezer was —5.2°C. The ratios of the raw materials of the soft cream mix of ative Example 1A are shown in Table 7.

The time until melting and falling of the soft cream of Comparative Example 1A was measured in the same manner as in Example 1A. In addition, the soft cream of Comparative Example 1A was eaten, and the texture, mouth feel and ﬂavor thereof were d. The results are shown in Table 8. <Cornparative Example 1B> Soft cream (lacto—ice standard) of Comparative e 1B was produced in the same manner as in Example 1B except that no microﬁbrillated cellulose was added and only the soft cream mix base (lacto-ice rd) shown in Table 3 was used. The overrun of the resulting soft cream was 48%, and the product temperature when the t was taken out of the freezer was —5.4°C. The ratios of the raw materials of the soft cream mix of Comparative Example 1B are shown in Table 7.

The time until melting and falling of the soft cream of Comparative Example 1B was measured in the same manner as in Example 1B. In on, the soft cream of Comparative Example 1B was eaten, and the texture, mouth feel and ﬂavor thereof were studied. The results are 2O shown in Table 8. <Comparative Example 1C> Soft cream (fat—free ice confection standard) of Comparative Example 1C was produced in the same manner as in Example 1C except that no microﬁbrillated cellulose was added and only the soft cream mix base (fat-free ice confection standard) shown in Table 4 was used. The overrun of the resulting soft cream was 46%, and the product temperature when the product was taken out of the r was —8.0°C. The ratios of the raw materials of the soft cream mix of Comparative Example 10 are shown in Table 7.

The time until melting and falling of the soft cream of Comparative Example 1C was measured in the same manner as in Example 1C. In addition, the soft cream of Example 1C was eaten, and the texture, mouth feel and ﬂavor thereof were studied. The s are shown in Table 8. <Comparative Example 1D> Hard ice cream (ice cream standard) of Comparative Example 1D was produced in the same manner as in Example 1D except that no microﬁbrillated cellulose was added and only the hard ice cream mix base (ice cream standard) shown in Table 5 was used. The overrun of the resulting hard ice cream when it was taken out of the r was 80%, and the product temperature when the product was taken out of the freezer was —6.3°C. The product temperature after the hardening was approximately —20°C. The ratios of the raw materials of the hard ice cream mix (ice cream standard) of Comparative Example 1D are shown in Table 7.

The time until melting and falling of the hard ice cream of Comparative Example 1D was measured in the same manner as in Example 1D. In addition, the hard ice cream of Comparative Example ID was eaten, and the texture, mouth feel and ﬂavor thereof were studied.

The results are shown in Table 8.

Comparison of the ed period of time with t to the time until melting and falling between each e and each corresponding ative Example is represented by a difference and a ratio between the time until melting and falling (average) and the extended time until melting and falling.

The extended period of time with respect to the time until melting and falling was evaluated according to the difference between the time until melting and falling of each Example (average) and that of each corresponding Comparative Example. The difference of 30 s to 1 minute was evaluated as “1” (effective), the ence of 1 minute to 2 minutes was evaluated as “11” (significantly effective), and the difference of 2 minutes or more was evaluated as “111” kably effective).

The evaluation in the following Examples will also be made according to the above—described criteria.

[Table 7] £880 $3655 Im389nm QNH odm 5.0 ITo Hd o.m a OZ 9 IOdo Odoﬁ UHmm Exec 95313800 wEmemOH . .. H .0 .o I 0.2: 293meOH ﬁmm wdm a! 0A m.mm 0.0m: wwWMWm Emunﬁw 0333930029538"..OH mdm ma w.mm Odoﬁ maﬁmmm m: mg; To ”mm odoa 02-393 6.865% guwammaoo oEmem wk; .30 aOdoH 03ng4H H.mH 0.0m 5.0 To H I .0 560 OdoH 3.3.5 8H «88985 03339800038de1.4a ”ml 0.0m I 5.0 #0 H6 who OdOH Egongwhw wumoqomﬁoo “45584 Bow Bog38300 .832:snownoo vowmmﬁ 30360.5 o BS Gondomﬂuﬁm whwmwwﬁsam wSNEnSm HESOE< camsg @8wa 98 ERG 25 .850 .833 Gomwhmmwmamo 636335332 v8.2.5 325200 Mayo? E [Table 8] $30 Ubﬂuﬁmwm 3&ngn: m.m- v.83 #898 . ow c090 =Nm.mm :mmemm 08 Pﬁwhwmﬁou magnum0 . eoH ﬂ om c090 :ONLA =O¢bH -OO~N~H ooumemm nowooﬁwoo @3985 mﬁumpdmﬁoo3&8meOH . :OHRA 5?»: 2&5me tom; 08-30me 33:85 H 00magmamH 2&5wa«3 N. .8.6 03 mevﬁwaw v>uwhmmﬁooSuﬁ—mumi . ouﬁﬁnomaﬂ mm? Houomﬁ 9.3 mam mam wad MES 083 wﬁadm was $0M AunoaouSwMonH mo 3:3 wodvem Rob Guam ER. mo 6L 5:08 33% waives man?“ ﬁﬁuaouswwmoa wEﬁvB mead mgﬁma Avmmuoﬁww QSHHO>O @03an cu Umﬂaoﬂnm novmgmxpm 333$ may ”—50 5G5 3G5 and Manama wouaoﬁnm a magma .33th mo @535 now?» G963 053. gay 055. eqmv Seam.

SEE 53>. 325 oﬂmm En: * Hard ice cream was hardened after taken out of the freezer and had an end product temperature of approximately —20°C.

The results of Examples 1A to 1D have confirmed a signiﬁcant melting and falling delaying effect in the soft cream of any standard and in the hard ice cream (ice cream standard) owing to the use of the material mixes containing the microfibrillated cellulose (D standard).

(Example 2) Frozen desserts of Examples 2A to 2C different in microﬁbrillated cellulose (D standard) content were produced and tested in such manners as described below.

In the water dispersion of microﬁbrillated cellulose of Example 2, as in the case of Example 1, commercially available CELISH (registered trademark) FD-lOOG manufactured by Daicel Finechem Ltd. was used as an example of the “microﬁbrillated cellulose D rd”.

[0088] <Example 2A> Three types of mixes for soft cream of the ice cream standard which are different in t of the microfibrillated cellulose (D standard) used in Example 1 were prepared les 2A1 to 2A3).

The content of the microﬁbrillated cellulose (D standard) used in e 1 was 0.1% by weight in e 2A1, 0.2% by weight in Example 2A2, and 0.3% by weight in Example 2A3.

The ratios of the raw materials of the soft cream mixes (ice cream rd) of Example 2A are shown in Table 9.

The time until melting and g of the soft cream of Example 2A was measured in the same manner as in Example 1A. In addition, the soft cream of Example 2A was eaten, and the texture, mouth feel and ﬂavor thereof were studied. The results are shown in Table 10. Table 10 also shows the data of Comparative e 1A for comparison.

[Table 9] Ice Cream Standard Microﬁbrillated Cellulose (D standard) Example Example Example 2A1 2A2 2A3 Microﬁbrillated Cellulose Content 0. 1 0.2 0.3 Dairy Products 20.0 20.0 Stabilizers Other Components Water (Solid Content) —)(.0 (0.3) Microﬁbrillated CM No No No Cellulose - Etheriﬁcation Water 62 .9 l l Total AmountiEi 100.0 1000 100.0 [Table 10] £95»m<mx H: phwvﬁmuw 325200 @038wa m<m =oos E abound? Emouo 29¢de H<N NA E 00H woudzﬂameoﬁE D RENEQEoO I. CA I 38500 .3321!!! Hosted Do 32m: zwv “common mcaﬁ 05 maﬁa.“ 033 G Esme“ paw mazmaeawmcssnsmanﬁana. was ﬁdeﬁouﬂwdoﬁ mcﬂﬂ ﬁrs 69m magma omoﬁioo Smacks megs? 05 Aﬁé Moog SwmoE magma 08? $3308 concouxv 93 mo GSCPVO ﬁnd (Ho uoﬂdﬁamkm wouﬂmunmonowﬁ NB ohsumkomﬁow ”50 5505 magma powwow «0 ~ch 3538 “mi 3m: cqmv 3:5 “comm £313 “85389 036m ; ES» “035.5 mag 083 meg powdouxm 2.3 [009m The results of Examples 2A1 to 2A3 indicate that the soft cream (ice cream standard) having a microﬁbrillated cellulose (D standard) t of 0.1% or more had a signiﬁcant melting and falling delaying effect. In practical use, it is most appropriate to add approximately 0.3% by weight of the microﬁbrillated cellulose in terms of the costs and the thickening of the material mix. <Example 2B> Three types of mixes for soft cream of the ice standard which are different in content of CELISH FD—100G used in Example 1 were prepared (Examples 2B1 to 2B3).

The content of the microﬁbrillated ose (D standard) used in Example 1 was 0.07% by weight in Example 281, 0.1% by weight in Example 2B2, and 0.2% by weight in Example 2B3.

The ratios of the raw materials of the soft cream mixes (lacto-ice standard) of Example 2B are shown in Table 11.

The time until melting and falling of the soft cream (lacto-ice standard) of Example 2B was measured in the same manner as in e 1A.

In addition, the soft cream of Example 2B was eaten, and the texture, mouth feel and ﬂavor thereof were studied. The results are shown in Table 12.

Table 12 also shows the data of Comparative Example 1B for comparison.

[Table 1 1] md Nd 9N Ubﬂquyw ouﬁBomq vﬁpemmaoo onwam 0“ mo mucosomﬁoo ESOE< EH 369 ﬁdBGoO Sums“: 3:380 oohwoﬂ Saws? mynowﬁawﬁ 30385 ES Gowuwomﬂoﬁm 3 95 mo EEO £5 8&0 mwﬂm Uvuwzﬂnmeowﬁ 335200 HGSOE 85? ESE [Table 12] oﬁmmnmem 0006 panama 820:8 oaﬁwxm mmm 0006 55EE 0078004 83550822 agenda 0 panama EN =omkr anew o>ﬁmummﬁoo 203% .bmk. =oﬁw .tmﬁb 003000 “03098” 3932me Do 098d uncommon @033 on“ Homoob maﬁa“ Manama 0G0 paw 09m wmaﬂ ﬁg 00.5 MESS 803200 ,3: G085 5MB mg 30V 83 H03 magma ﬁdoEopdwdoE mQEoE 053 paw m0 00008me «0 05.230 ﬁdoﬁouﬁwmoﬁ magma ﬂoﬂdﬁﬁmkm pouwzﬂnmouoﬁﬁ mm “do magma m0 o\ow 8330983 £508 Uoﬂom Ems wagon: “00mm 0803 505 ES; um: 09an 050% 505 was ; £3 “2:089 05? Eds 082. 05 , ,, #03005 05E. popﬁoﬁnm The results of Examples 2B1 to 2B3 indicate that the soft cream (lacto-ice standard) having a ibrillated cellulose (D standard) content of 0.07% or more had a melting and g delaying effect on the frozen desserts. In practical use, it is most appropriate to add approximately 0. 1% by weight of the microfibrillated cellulose in terms of the costs and the thickening of the material mix. <Example 2C> Two types of mixes for soft cream of the fat-free ice confection standard which are different in content of CELISH FD—lOOG used in Example 1 were prepared (Examples 2C1 and 2C2).

The content of the microﬁbrillated cellulose (D standard) used in e 1 was 0.1% by weight in Example 2C1 and 0.2% by weight in Example 2C2.

The ratios of the raw als of the soft cream mixes of Example 2C are shown in Table 13.

The time until melting and falling of the soft cream of Example 2C was measured in the same manner as in Example 1A.

In addition, the soft cream of Example 2C was eaten, and the texture, mouth feel and ﬂavor thereof were studied. The results are shown in Table 14.

Table 14 also shows the data of ative Example 1C for comparison.

[0097] [Table 13] Fat—free Ice Confection Microfibrillated Cellulose D standard 2C1 2C2 Microfibrillated Cellulose Content O O . [O 1% by weight W . 7 ' I '7 s Pureed Strawberry 23.1 Dairy Products NOOH .- Other Components . OIONOO (Sohd Content) Water (0.1) (0.2) Dispersion of (Water Content) (0.9) Microﬁbrillated l(1 8) o No Cellulose Degree of Etheriﬁcation — Toalo _o.

[Table 14]] ﬁadﬁﬁﬂwum pooprQuohoME cobwpﬁwpm 2&8wa mom HHOﬁOOMHHOU 82330 oaﬁmxm 5m DOHMderm oﬁHmumdeoo oaawxm oH @000 =OHLA .toﬁhﬁ .3:th “EMS? 083 Ax; 00 .832.“ SmoEopSmMoE Aommuoﬁmv 35ch GaoEouSwmoE 23 $589“ 9,8 “mi ES mGEE woodman 38:00 Has 083 3:3 no.3? 30V Ema wGEE mdﬁﬂ ﬁg 28 Uopdooxo 98 o5 pad noEwSRRm owoﬁsmoo Samoomaoo we SPCMEO 5308 was paw “no mGEoE 2.5“ m0 €an mo 3336 80mm poumzﬂnmoooﬁg £868 .33on @9365 wGEoE Uoﬂom Ems oﬂdm Bus ﬁg: ooﬁppum ES» HESS 055 08E. 23E popcoﬁnm The s of Examples 2C1 and 2C2 indicate that the soft cream (fat—free ice tion standard) having a microfibrillated cellulose (D standard) content of 0.1% or more had a signiﬁcant melting and falling delaying effect on the frozen desserts. In practical use it is most appropriate to add approximately 0.2% by weight of the microﬁbrillated cellulose in terms of the costs and the thickening of the material mix. [0 100] (Example 3) In Example 3, microfibrillated cellulose of the “microﬁbrillated cellulose K standard” was used and the tests were performed.

As the microﬁbrillated cellulose (K standard), a water dispersion of non—carboxymethylated brillated cellulose derived from a never—dried pulp obtained using hinoki cypress wood ﬂour as a raw material h defatting, lignin removal, hemicellulose removal and ﬁbrillation steps was prepared under the following conditions. [0 101] [Defatting step] Hinoki cypress wood ﬂour was put in a ﬁlter paper e, and the ﬁlter paper e was placed in a ﬂask of a Soxhlet extractor containing a mixed solution of toluene and ethanol (toluene : ethanol = 2 : 1). The ﬂask was placed in a hot water bath for 6 hours to extract and te fat from the hinoki cypress wood ﬂour. The defatted product was dried to give defatted wood ﬂour. [0 102] [Lignin removal step] In a beaker containing 600 m1 of distilled water, 4 g of sodium chlorite and 0.8 g of acetic acid, 10 g of the defatted wood ﬂour was placed, and the beaker was placed in a hot water bath at 70 to 80°C for 1 hour under occasional stirring. Thereafter, without cooling, 4 g of sodium chlorite and 0.8 g of acetic acid were added to further perform the heating in the hot water bath, and this s was ed ﬁve times.

Thereafter, the resulting deligniﬁed pulp was collected by suction ﬁltration and washed with puriﬁed water repeatedly until the ﬁltrate turned from yellow to transparent and colorless.

[O 103] [Hemicellulose removal step] In a beaker, 300 ml of a mixture of 10g of the deligniﬁed pulp (in solids content equivalents) and a 5% by weight sodium hydroxide aqueous solution was prepared, and the beaker was placed in a hot water bath at 90°C for 2 hours. fter, the resulting pulp from which hemicellulose was removed was collected by suction ﬁltration and washed with puriﬁed water repeatedly until the pH of the ﬁltrate was conﬁrmed to be neutral to give a never—dried pulp. [0 104] llation step] The never—dried pulp was ﬁbrillated under the following conditions, and a water sion of microﬁbrillated cellulose was obtained. <Fibrillation conditions> Fibrillating apparatus used: a stone mill type grinder (Serendipiter, model: MKCA6—3) and grindstones (model: MKG—C) available from Masuko Sangyo Co., Ltd Rotation speed of grindstones: 1500 rpm 2O Other: Fibrillation was performed by further pressing the tones by 620 um after they were in friction [0 105] <Example 3A> The solids fraction (microfibrillated ose content) of the water dispersion of the microﬁbrillated cellulose of Example 3A obtained as described above was measured to be 0.97% by weight.

The specific surface area of the microfibrillated cellulose (K standard) in the water dispersion of the brillated cellulose of Example 3A was measured to be 168 m2/ g, and the water retention thereof was measured to be 8196%.

The solids fraction of the water dispersion of the microﬁbrillated cellulose of Example 3A was adjusted to 0.5% by weight, and the viscosity thereof at a temperature of 53°C was measured to be 170 CF. The solids fraction of the water dispersion was adjusted to 0.05% by , and the rate of sedimentation was measured to be 2000 ml/ g. The solids fraction of the water dispersion was adjusted to 0.02% by weight, and the light transmission at a wavelength of 600 nm was measured to be 62.7%. The parameters of the microﬁbrillated cellulose (K standard) in e 3A are shown in Table 15. A soft cream mix (ice cream standard) of Example 3A was prepared by mixing the water dispersion of the microfibrillated cellulose of Example 3A with the soft cream mix base (ice cream rd) shown in Table 2 so that the solids fraction of the microfibrillated cellulose of Example 3A would be 0.1% by weight. The ratios of the raw materials of the soft cream mix (ice cream rd) of Example 3A are shown in Table 16. [0 1 06] Subsequently, soft cream (ice cream rd) of Example 3A was produced in the same manner as in Example 1A.

The n of the resulting soft cream was 38%, and the product temperature was —5.8°C.

[O 107] Then, the time until melting and falling of the soft cream of Example 3A was measured in the same manner as in Example 1A.

In addition, the soft cream of e 3A was eaten, and the texture, mouth feel and ﬂavor thereof were studied. The results are shown in Table 17.

Table 17 also shows the data of Comparative Example 1A for comparison with Example 3A. <Example 38> A water dispersion of microﬁbrillated cellulose of e 3B having a solids fraction of 0.73% was prepared in the same manner as in Example 3A.

The specific surface area of the microfibrillated cellulose (K standard) of Example 3B was measured to be 232 m2 / g, and the water retention f was measured to be 12057%. [0 109] The solids fraction of the water sion of microfibrillated cellulose containing the microﬁbrillated ose (K standard) of Example SB was ed to 0.5% by weight, and the viscosity thereof at a temperature of 60°C was measured to be 3140 cP. The solids fraction of the water dispersion was adjusted to 0.05% by weight, and the rate of sedimentation was measured to be 2000 ml/ g. The solids fraction of the water dispersion was adjusted to 0.02% by weight, and the light transmission at a wavelength of 600 nm was measured to be 80.8%. The parameters of the microﬁbrillated cellulose (K standard) in Example 3B are shown in Table 15. [01 10] Soft cream —ice standard) of Example 3B was produced in the same manner as in Example 3A by mixing the above—mentioned water dispersion of microﬁbrillated cellulose with the soft cream mix base (lacto-ice standard) shown in Table 3 so that the microﬁbrillated cellulose content would be 0.1% by weight and preparing a soft cream mix (lacto—ice standard) of Example 3B. The overrun of the resulting soft cream was 40%, and the product temperature when the product was taken out of the freezer was -5.3°C. The ratios of the raw materials of the soft cream mix (lacto—ice standard) of e 3B are shown in Table 16.

The time until melting and falling of the soft cream of Example 3B was measured in the same manner as in e 3A. In addition, the soft cream of Example 38 was eaten, and the texture, mouth feel and ﬂavor thereof were studied. The results are shown in Table 17. Table 17 also shows the data of Comparative Example 18 for comparison with Example 3B.

[O 1 1 1] <Example 30> Soft cream (fat—free ice confection standard) of Example BC was produced in the same manner as in Example 3A by mixing the microﬁbrillated cellulose (K rd) used in Example 3A with the soft cream mix base (fat—free ice confection standard) shown in Table 4 so that the microﬁbrillated cellulose (K standard) content would be 0.1% by weight and ing a soft cream mix (fat-free ice confection standard) of Example 3C. The overrun of the resulting soft cream was 48%, and the t temperature was —7.5°C. The ratios of the raw materials of the soft cream mix (fat—free ice confection standard) of Example 3C are shown in Table 16. The time until melting and falling of the soft cream of Example BC was measured in the same manner as in Example 3A.

In addition, the soft cream of Example 3C was eaten, and the texture, mouth feel and ﬂavor f were studied. The results are shown in Table 17. Table 17 also shows the data of Comparative Example 1C for comparison with Example 3C. [01 12] <Example 3D> A hard ice cream mix (ice cream standard) of Example 3D was prepared by mixing the water dispersion of microfibrillated cellulose used in Example 3A with the hard ice cream mix base (ice cream standard) shown in Table 5 so that the microfibrillated cellulose (K standard) content would be 0.3% by weight.

The hard ice cream mix of Example 3D was frozen in the same manner as in Example 1D to give ice cream (ice cream standard) having an n of 71% and a product temperature of ~5.5°C when the product was taken out of the freezer. imately 86 g ximately 140 ml) of the ice cream was taken out and served on a cone cup (No. 15 cone, product by Nissei Co., Ltd.) by twisting upward the ice cream three and a half turns, and then soon put in a freezer at —20°C. The ice cream was left in the freezer for 24 hours to be hardened. Thus, the hard ice cream of Example 3D was produced. The product temperature after the hardening was approximately —20°C.

The ratios of the raw materials the hard ice cream mix of Example 3D are shown in Table 16.

The time until melting and falling of the hard ice cream of Example SD was measured in the same manner as in Example 3A. In addition, the hard ice cream of e SD was eaten, and the e, mouth feel and ﬂavor thereof were studied. The results are shown in Table 17 . Table 17 also shows the data of Comparative Example 1D for comparison with Example 3D. [01 13] [Table 15] Microfibrillated Cellulose (K standard) Never—dried Exampleié3A, 3C, 8D Example 3B Water Retention (%) 8196 12057 Viscosity(()CPTemperature) 170 3140 . 3°C 60°C Rate of ntation ml/g 2000 2000 Light Transmission (%) 62. 7 8-08 [O 1 14] [Table 16] Sago @3985 v.83 8.38 00H ﬁaﬂgum omhmkwdrm GOEUDMGOU 08-825 Eagﬁm ﬁoo oaﬁwxm mH .03ng Ewoho 8H 6.89.85 o>3deQEoO 3 mo buvaﬁdbm god EH wuodﬁobw o Ems», 3mm mpnvmomaoo ESoE< Q 3880 8536 cmouqoo @8va oumowﬂoﬁm $.93qume 3 memsm whomwwﬂsﬁm wkoﬁmnﬁm § 28 u EEO D @08an mac a .550 Soﬁmuomwwﬂ m 363 PM.“HM 35084,» OHUH 325on .2 1308 ITable 17I 980.5 2deme Om m.m- E. e80 :mN‘mm =mm.wm =oo.mm 9: Swoho ooH Eweﬁﬁm ENE o>ﬂdumaﬁoo @000 =Nmsmm =mm.mm LFMN 02H 03 2&5me e86 :om~&vﬁ topma =OYOH ovbédh G038? oo 235$ oﬁudﬁmmﬁoo 2&5de OH e80 EHRH soﬁmﬁ :ofmﬁ l m U006 ~so¢~mﬂ :09“; Eon: E H: ooTBomA c.8385 Endpmnﬁoo U006 =ON.N§ .‘OH I \w beak.

Banana -OH~NL =OW.H E @830 02 $39.“me oﬁuwuwmﬁoo 035me 5 somgu :mob II | com? #30 Una Use anoﬁvnsmwoﬁ use wad van. cab SEE wGEﬂ 3330968. RES UL mnmaﬂ («0 05 .58on gov Bow 995 5508 322w 9588 wQEcE ﬂwwca magma Auwmhoimv QSEEVO woman 8 Us“ UoUCBNQ can noﬂmﬂmpm 5568a 05 5:5 En: cnmv ES.» u: b8 mﬁmﬁoa mo “Eamon. mcaﬂ “8&me mQEoE Seam 8355 05? maﬁa BEE 05 waﬁﬂ 239 wovcmuxm £33 and 03mm 59» * Hard ice cream was hardened after taken out of the freezer and had an en d product temperature of approximately -20°C.

The results of Examples 3A to 3D have confirmed that a signiﬁcant effect of delaying g and falling of the frozen dessert was obtained in the soft cream of any standard and the hard ice cream (ice cream standard) that contain the microﬁbrillated cellulose (K standard) derived from a never—dried pulp. In addition, comparison with the results of Example 1 has ed that a better melting and falling delaying effect was obtained in the soft cream of any standard and the hard ice cream (ice cream standard) that contain the microﬁbrillated cellulose (K standard) derived from a never-dried pulp than in those ning the microﬁbrillated cellulose (D standard). [01 17] (Example 4) Frozen desserts of Examples 481 to 484 different in content of rboxymethylated microfibrillated cellulose (K standard) derived from a never—dried pulp were produced and tested in such manners as described below.

A water dispersion of microfibrillated cellulose containing non-carboxymethylated microfibrillated cellulose (K standard) derived from a never—dried pulp was prepared in the same manner as in e 3.

The solids fraction of the resulting water dispersion of the non—carboxymethylated microfibrillated cellulose derived from a never—dried pulp of Example 4 was measured to be 0.73% by weight.

The c surface area of the non—carboxymethylated microﬁbrillated cellulose d from a never—dried pulp of Example 4 was measured to be 260 m2/ g, and the water retention thereof was measured to be 5338%.

The solids fraction of the water dispersion of the non—carboxymethylated microﬁbrillated cellulose derived from a never-dried pulp of e 4A was adjusted to 0.5% by weight, and the viscosity thereof at a temperature of 50°C was measured to be 1330 CF.

The solids fraction of the water dispersion was adjusted to 0.05% by weight, and the rate of sedimentation was measured to be 2000 ml/ g.

The solids fraction of the water dispersion was adjusted to 0.02% by weight, and the light transmission at a wavelength of 600 nm was measured to be 66.6%.

The parameters of the non—carboxymethylated microfibrillated cellulose (K standard) derived from a dried pulp in Example 4 are shown in Table 18.

[Table 18] Microfibrillated Cellulose (K rd) Neverd-drie _SperfAw (mZ/g) Water Retention (%) Viscosity (cP) 1330 Temperature 50°C Rate of Sedimentation (ml/ g) 1 2000 Light ission (%) 66.6

[0120] Soft cream mixes —ice standard) each having a content of non—carboxymethylated microfibrillated cellulose (K standard) derived from a never—dried pulp of 0.05% by weight (Example 481), 0.07% by weight le 4B2), 0.1% by weight (Example 4B3) or 0.2% by weight 2O (Example 4B4) were prepared in the same manner as in Example 2B except that a water dispersion of the non-carboxymethylated microﬁbrillated cellulose derived from a never—dried pulp of Example 4 was used instead of the microﬁbrillated cellulose (D standard) used in Example The ratios of the raw materials of the soft cream mixes (lacto—ice standard) of Example 4B is shown in Table 19.

The time until melting and falling of the soft cream of Example 4B was measured in the same manner as in Example 1A.

In on, the soft cream of Example 48 was eaten, and the texture, mouth feel and ﬂavor thereof were studied. The s are shown in Table 20.

Table 20 also shows the data of Comparative Example 1B for comparison. [0 l 2 1] [Table 19] UoEU-.8>oZ I. odoH Uhmﬁﬁduw Unwﬁﬁwuw 0.0045 MOMIOHOIQNH 803200 Odoﬁ UBEEQQESE cm. 9 Odoﬂ 325:8 maﬁa 3 @5300 acoudoo 3:395 00.”on *3 3 § @8wa 30560.5 3mm Goﬂaoguoﬁm 28 mEEwHSEm aﬁﬁﬁum wuﬁvdomaoo «SEE 309 $33. oﬁ “Vow 3855 «END IIIL 26 .550 Gomwhmmmwm vvpmawwmeowg Hagen?» H983 H308 [Table 20] oaawxm #9» H o. H w @006 =oo~®H =Omrwﬁ =25 5 ad E 0% @090 tom~¢ﬁ Evil” Emu: s‘mwum EmuSBw 2&8me mm? @3683 oEmem Hmv I 03339800 xm 083:8 ”Hammers: 3033 H90 98 Una Sﬁoﬁoaﬁwdoa ﬁrs paw paw Eds wdﬁdm 2.33 gov 63 0E3 BENEQSB Guxms‘ mo 08$ maﬁa.“ paw was» noNooﬁ 5505 82mm wagon“ wagon“, Aacoﬁoaﬂwwoﬁ wGEoE Aouggmv usmchupaé 5535 poﬂom 05 paw povmoﬁﬁ nowadago €38 “3603 05 and 3.: Ed: ES Ems 3 magma mo uoDUoE “83on ”GEE mqmﬁog “comm 0E5 25% 08E; poommou 03mm 5a..» on“ mﬁzﬂ M533 @250me The results of Examples 4B1 to 4B4 have confirmed a signiﬁcant effect of ng melting and falling of the soft cream in the soft cream (lacto—ice standard) containing 0.05% by weight or more of non carboxymethylated microfibrillated ose (K standard) derived from a never—dried pulp. In practical use, it is most appropriate to add approximately 1.0% by weight of the ibrillated cellulose (K standard) in terms of the costs and the thickening of the material mix.

In addition, comparison with the results of Example 2B has conﬁrmed that a better melting and g delaying effect was obtained in the soft cream containing the microﬁbrillated cellulose (K standard) derived from a never—dried pulp added at a certain concentration than in the soft cream containing the microﬁbrillated cellulose (D standard) added at the same concentration. [0 124] (Example 5) ymethylated microﬁbrillated cellulose (K standard) d from a never—dried pulp was prepared in such a manner as described below, and frozen desserts of Examples 5A to SE were produced using the cellulose and . [0 125] <Example 5A> A never—dried pulp was obtained in the same manner as in Example 3. Thereafter, an aqueous on was ed for the CM by mixing 5.8 parts by weight of sodium monochloroacetate and 67.5 parts by weight of puriﬁed water, 16.7 parts by weight of the never—dried pulp (solid content: 1 1.9%) was put in the aqueous on under stirring, and the stirring was carried out at room temperature for 30 minutes.

Thereafter, 10 parts by weight of a 30% sodium hydroxide aqueous solution was added under continued stirring, and the stirring was carried out at room temperature for 30 minutes. Then, the solution was heated at 70°C for 1 hour and cooled to 30°C, and subsequently neutralized to pH 7.0 to 7.5 with acetic acid (the stirring was terminated at this point).

Thereafter, the carboxymethylated pulp was collected by suction filtration and washed with purified water several times.

The resulting carboxymethylated pulp was fibrillated in the same manner as in Example 3, and a water dispersion of the carboxymethylated microﬁbrillated cellulose of Example 5A was ed. [0 126] The solids fraction of the resulting water sion of the carboxymethylated microﬁbrillated cellulose of Example 5A was measured to be 1.61% by .

The speciﬁc surface area of the carboxymethylated microﬁbrillated cellulose (K standard) of Example 5A was measured to be 247 m2 / g, the water retention thereof was measured to be 15632%, and the degree of etheriﬁcation was measured to be 0.06.

The solids fraction of the water dispersion of the carboxymethylated microfibrillated cellulose of Example 5A was adjusted to 0.5% by weight, and the viscosity thereof at a ature of 58°C was ed to be 325 CF. The solids fraction of the water dispersion was adjusted to 0.05% by weight, and the rate of sedimentation was measured to be 2000 ml/ g. The solids fraction of the water dispersion was adjusted to 0.02% by weight, and the light transmission at a wavelength of 600 nm 2O was measured to be 92.4%. The parameters of the ymethylated microfibrillated cellulose (K standard) in Example 5A are shown in Table A soft cream mix (ice cream standard) of Example 5A was prepared by mixing the water dispersion of the carboxymethylated ibrillated cellulose of Example 5 with the soft cream mix base (ice cream standard) shown in Table 2 so that the content of the carboxymethylated microﬁbrillated cellulose of e 5A would be 0.1% by weight. The ratios of the raw materials of the soft cream mix of e 5A are shown in Table 22.

[O 128] Subsequently, soft cream (ice cream standard) of Example 5A was produced in the same manner as in Example 1A using the soft cream mix of Example 5A. The overrun of the resulting soft cream was 39%, and the product temperature when the product was taken out of the freezer was ~5.0°C.

The time until melting and falling of the soft cream of Example 5A was measured in the same manner as in Example 1A. In addition, the soft cream of Example 5A was eaten, and the texture, mouth feel and ﬂavor f were studied. The results are shown in Table 23. Tables 22 and 23 also show the data of Comparative Example 1A for comparison with Example 5A. [0 1 29] <Example 5B> A water dispersion of carboxymethylated microﬁbrillated cellulose of Example 5B was prepared in the same manner as in Example 5A.

The solids fraction of the resulting carboxymethylated 2O brillated cellulose (K rd) of Example 5B was 0.82% by weight.

The speciﬁc surface area of the carboxymethylated microﬁbrillated cellulose (K standard) of Example SB was measured to be 267 m2 / g, the water retention thereof was measured to be 14209%, and the degree of etheriﬁcation was measured to be 0.06.

The solids fraction of the water dispersion of microﬁbrillated ose containing the carboxymethylated microﬁbrillated cellulose (K standard) of Example 5B was adjusted to 0.5% by weight, and the Viscosity f at a temperature of 55°C was measured to be 2 170 CF. The solids fraction of the water dispersion was adjusted to 0.05% by weight, and the rate of ntation was measured to be 2000 ml/ g. The solids fraction of the water dispersion was adjusted to 0.02% by weight, and the light transmission at a wavelength of 600 nm was measured to be 85.8%. The parameters of the carboxymethylated microﬁbrillated cellulose (K standard) in Example 5B are shown in Table 21. [0 1 3 1] [Table 2 l] Microfibrillated Cellulose (K standard) Never—dried + Carboxymethylated Example5A, 5C, SD, SE Example 5B Water Retention (%) 15632 14209 Viscosity (cP) 325 2170 Temperature 58°C 5. 5°C Rate of Sedimentation (ml/ g) 2000 2000 Light Transmission (%) Degree of Etherification m [o 132] A soft cream mix (lacto—ice standard) of Example 5B was prepared by mixing the water dispersion of the microﬁbrillated cellulose of e 5B with the soft cream mix base (lacto—ice rd) shown in Table 3 so that the carboxymethylated microﬁbrillated cellulose content would be 0.1% by weight. The ratios of the raw materials of the soft cream mix of Example SB are shown in Table 22. [0 133] Subsequently, soft cream (lacto—ice standard) of Example 5B was produced in the same manner as in Example 5A using the soft cream mix of Example 5B. The overrun of the resulting soft cream was 4 1%, and the product temperature when the product was taken out of the freezer was The time until g and falling of the soft cream of Example 5B was measured in the same manner as in Example 5A. In on, the soft cream of Example SB was eaten, and the texture, mouth feel and ﬂavor thereof were studied. The results are shown in Table 23. Tables 22 and 23 also show the data of Comparative Example 18 for comparison With e 5B. <Examp1e 5C> Soft cream (fat—free ice confection standard) of e SC was produced by mixing the water dispersion of the carboxymethylated microﬁbrillated cellulose used in Example 5A with the soft cream mix base (fat—free ice confection standard) shown in Table 4 so that the brillated cellulose (K standard) content would be 0.1% by weight.

The ratios of the raw materials of the soft cream mix of Example 5C are 2O shown in Table 22.

Subsequently, soft cream of Example 5C was produced in the same manner as in Example 5A using the soft cream mix of Example 5C. The overrun of the resulting soft cream (fat—free ice confection standard) was 45%, and the product temperature when the product was taken out of the freezer was -6.3°C.

The time until melting and falling of the soft cream of Example BC was measured in the same manner as in Example 5A. In addition, the soft cream of Example SC was eaten, and the texture, mouth feel and ﬂavor thereof were studied. The results are shown in Table 23. Tables 22 and 23 also show the data of Comparative Example 1C for comparison with Example 5C. [0 1 36] <Examp1e 5D> A hard ice cream mix (ice cream standard) of Example SD was prepared by mixing the water dispersion of the microﬁbrillated cellulose used in Example 5A with the hard ice cream mix base (ice cream standard) shown in Table 5 so that the microﬁbrillated cellulose t would be 0.3% by weight. The ratios of the raw materials of the hard ice cream mix of Example 5D are shown in Table 22.

The hard ice cream mix of Example SD was frozen in the same manner as in Example 1D to give ice cream having an overrun of 78% and a product temperature of -6.3°C when the product was taken out of the freezer.

Approximately 86 g (approximately 140 ml) of the ice cream was taken out and served on a cone cup (No. 15 cone, t by Nissei Co., Ltd.) by twisting upward the ice cream three and a half turns, and then 2O soon put in a freezer at —20°C. The ice cream was left in the freezer for 24 hours to be hardened. Thus, the hard ice cream (ice cream standard) of Example SD was ed. The product temperature after the hardening was approximately —20°C. [0 1 37] The time until melting and falling of the hard ice cream of Example SD was measured in the same manner as in Example 5A. In addition, the hard ice cream of Example SD was eaten, and the e, mouth feel and ﬂavor thereof were studied. The results are shown in Table 23. Tables 22 and 23 also show the data of Comparative Example 1D for comparison with Example 5D. [0 1 38] <Example 5E> A high overrun soft cream mix (ice cream standard) of Example SE was prepared by mixing the water dispersion of the carboxymethylated microﬁbrillated cellulose of Example 5A with the soft cream mix base (ice cream standard) shown in Table 5 so that the carboxymethylated microﬁbrillated ose (K rd) content would be 0.1% by weight.

The high overrun soft cream mix of Example SE was frozen in the same manner as in Example 1D to give high overrun soft cream (ice cream rd) having an overrun of 79% and a product temperature of —6. 1°C when the product was taken out of the freezer.

The ratios of the raw materials of the high overrun soft cream mix of Example 5E are shown in Table 22.

The time until melting and falling of the high overrun soft cream (ice cream rd) of Example SE was measured in the same manner as in Example 5A.

In addition, the soft cream of Example SE was eaten, and the 2O texture, mouth feel and ﬂavor thereof were studied. The results are shown in Table 23. Table 23 also shows the data of ative e 5 for comparison with Example SE. [0 139] <Comparative Example 5> A soft cream mix (ice cream standard) containing no microﬁbrillated cellulose was prepared in the same manner as in Comparative Example 1A.

The high overrun soft cream mix of Comparative Example 5 was frozen in the same manner as in Example SE to give high overrun soft cream (ice cream standard).

The overrun of the resulting soft cream of Comparative Example 5 was 80%, and the product ature when the product was taken out of the freezer was —5.8°C. The time until melting and falling of the soft cream of Comparative Example 5 was ed in the same manner as in Example 5A. In addition, the soft cream of Comparative Example 5 was eaten, and the texture, mouth feel and ﬂavor thereof were studied. The results are shown in Table 23.

[O 1 40] [Table 22] mango 38.5 :9 :9 OOH #880 ammmtom 02 Edmucwum 9830 SH Sago on: cﬁvmmum «dam ombbmm uoo Emvuﬁw 038$me 0.9: QUM‘OHHONA 29:85 “SamummEoOvﬁmﬁwwm o.

.OOH: 03588” o. (m OOH $830 Ubwvnwpm viadummﬁoooEwam ‘ 02 :3 _ ﬂ! 8 mo cams? Ecozooumﬁ baonawbw $05on ﬁg Eomv$8300 houseﬁcﬁdoo 20 mammsw «£50934 Bed oonoD 3 93 mavumwﬂsﬁm EoEESm mpnmaomaoo aoﬂumoaﬂoﬁm § ~83an EEG 25 .850 333 «5659waUBMEuM—mwouo. 335200 3523 188‘ [Table 23] . . 53:95 ﬁgvﬁﬁm ommamxm o- 5mm: RPM =0¢b «5th H H ammmﬂow 58.5 03 vﬁuwbwmﬁov ﬂ$30 Hmwcﬁm oaﬁmxmam m. o- HIKE 3mm Emcee okra—damage .mm 8H oﬁmﬁdxmOn =oﬁvm ooaémm Gosoomnoo c.8355 oiambwmﬁo oEwam =OHKA onrmH =Oﬁmﬁ 038memm =oormm =oo.mm Eye: Wm uoﬁoﬁg mecqmym oiumhmmao 2&8me . =m§h 03am«m =09“. =o§m :om.w 02 ugenﬁw =mob «Ogden we mo 8 333353 who Q emmhgﬂ 35695 G313 35% :% yoga mﬁﬁoﬁ maﬁa wnEoE mans SGoEeuSmwva—H wagon“ totem n Ens Manama uuuqoﬁnv mﬁﬂoa cam SvaE wage 05 3a.: 23 :35 EB 5G5 was .«0 Eva magma 5G5 953 was mwB a: van—F 25k 053. wuuﬁzxm HEB one waged: 3: wag tam 08S 25¢ 053 * Hard ice cream was hardened after taken out of the freezer and had an end product temperature of approximately -20°C.

[O 142] The results of Examples 5A to SE have confirmed that a signiﬁcant effect of ng melting and falling of the frozen dessert was obtained in the soft cream of any standard and the hard ice cream (ice cream rd) that contain the carboxymethylated microﬁbrillated cellulose (K standard). The results of Example 5E has conﬁrmed that a cant melting and falling delaying effect was obtained also in the soft cream (ice cream standard) having a high overrun (80%). Comparison with the results of Examples 1 and 3 has conﬁrmed that a still better melting and falling delaying effect was obtained in the soft cream of any standard and the hard ice cream (ice cream standard) that contain the carboxymethylated microﬁbrillated cellulose (K standard) derived from a never—dried pulp.

[O 143] (Example 6) Frozen desserts of Examples 6A to 6D different in content of ymethylated microﬁbrillated cellulose (K standard) derived from a dried pulp were produced and tested in such manners as described below.

[0144] <Example 6A> Three types of mixes for soft cream of the ice cream standard which are different in content of carboxymethylated microﬁbrillated cellulose (K standard) derived from a never—dried pulp were prepared (Examples 6A1 to 6A3) in the same manner as in Example 2A except that the water dispersion of the microﬁbrillated cellulose d from a never-dried pulp of Example 5A was used instead of the ibrillated cellulose (D standard) used in Example 1.

The content of the carboxymethylated microﬁbrillated cellulose (K standard) derived from a dried pulp was 0.1% by weight in Example 6A1, 0.2% by weight in Example 6A2, and 0.3% by weight in Example 6A3.

The ratios of the raw als of the soft cream mixes (ice cream standard) of Example 6A are shown in Table 24.

The time until melting and falling of the soft cream of Example 5A was measured in the same manner as in Example 1A. In addition, the soft cream of Example 5A was eaten, and the texture, mouth feel and ﬂavor thereof were studied. The results are shown in Table 25.

Table 25 also shows the data of Comparative Example 1A for comparison. [0 145] [Table 24] Ice Cream Standard Microﬁbrillated ose Never—drie5K standard)+ ymethylated Example Example Example 6A1 6A2 6A3 Microﬁbrillated Cellulose (K standard) Content (0 by weight) -°‘°’ 130 129 Dairy Products 20.0 20.0 20.0 Emulsiﬁers 0.7 0.7 Stabilizers 0.4 Other Components 0. 1 0.1 Amount to add 18.6 1 Water (Solid Content). (0.3) Dispersion Of (Water Content) (122) (18 3) Microﬁbrillated clllllllose_ Degree of Etheriﬁcation O06 Water 59.5 V W 7 _____ ‘ Total Ainount [0 146] [Table 25] 2%?me =Omivﬁ =0m =O¢ agenda NH mH panama v:UBNTEonbnOQuMO oamﬁwxm poow .iomimﬁ Emma =OH 08:58 G380 + oaamxm Ted 08 Eﬁzuéegz >oZ oﬁugmmﬁoo oﬁmawxm 4: Emeusw .,. mo 3.2me mﬁaﬂ wﬁzﬂ MESS “common Maﬁa 50:3 H30 Va EwEB ﬁg paw 083 wﬁEE 083:8 «taxpomaou Soxwu Do 98 Moi Una paw paw 983 paw 356380 was» 83on Bow £9595 5508 deoE SSoSohﬂwon wGEoE ﬁcoaouﬁwwoa magma Rowdhoﬁa we wagon“ popsoﬁmo COSNSRKVH ﬂ 05 5G5 magma uBﬂEnmeaz poSUOHm Ens $2 Ems ENV Ens @8qu 8pr “83on popaouxm 08$ omwm 565 2:. 08E. BEE BEE 05 The results of Examples 6A1 to 6A3 have conﬁrmed a signiﬁcant g and falling delaying effect in the soft cream (ice cream standard) containing 0. 1% by weight or more of the carboxymethylated microﬁbrillated cellulose (K standard) derived from a never—dried pulp. In practical use it is most appropriate to add approximately 0.3% 7 by weight of the microfibrillated cellulose in terms of the costs and the thickening of the material mix. <Example 6B> A water dispersion of carboxymethylated microﬁbrillated cellulose d from a never—dried pulp of Example 6B was prepared in the same manner as in Example 5A.

The solids fraction of the resulting carboxymethylated microﬁbrillated cellulose (K standard) of Example 6B was 1.12% by weight.

The speciﬁc surface area of the carboxymethylated microﬁbrillated cellulose (K standard) of Example 6B was ed to be 263 m2 / g, the water retention thereof was measured to be 12247%, and the degree of etherification was measured to be 0.04. [0 148] The solids fraction of the water dispersion of microfibrillated cellulose containing the carboxymethylated microﬁbrillated cellulose (K standard) of e 6B was ed to 0.5% by weight, and the viscosity thereof at a temperature of 5.100 was measured to be 970 CP. The solids fraction of the water dispersion was ed to 0.05% by weight, and the rate of sedimentation was measured to be 2000 m1/ g. The solids fraction of the water dispersion was adjusted to 0.02% by weight, and the light transmission at a ngth of 600 nm was measured to be 89.0%. The parameters of the carboxymethylated microﬁbrillated cellulose (K standard) in Example 6B are shown in Table 26. [0 149] Five types of mixes for soft cream of the lacto-ice standard which are different in content of carboxymethylated microﬁbrillated cellulose (K standard) were prepared (Examples 6B1 to 6B5) in the same manner as in Example 2B except that the water dispersion of the microﬁbrillated cellulose of Example 6B was used instead of the microﬁbrillated cellulose (D standard) used in Example 1.

The content of the carboxymethylated microﬁbrillated cellulose (K standard) derived from a never—dried pulp was 0.01% by weight in e 6B1, 0.05% by weight in Example 682, 0.07% by weight in Example 6B3, 0.1% by weight in Example 6B4, and 0.2% by weight in Example 6B5.

The ratios of the raw materials of the soft cream mixes (lacto-ice standard) of Example 6B are shown in Table 27.

The time until melting and falling of the soft cream (lacto—ice standard) of Example 6B was measured in the same manner as in Example 1A. In addition, the soft cream of Example 6B was eaten, and the texture, mouth feel and ﬂavor thereof were studied. The results are shown in Table 28.

Table 28 also shows the data of Comparative Example 1B for comparison.

[Table 26] ibrillated ose (K rd) Neverdried + Carbo meth lated Spemfic Surface Area In2 /g Water Retention (%) 12247 Viscosity(()CP 970 Temperature 5 1 °C Rate of Sedimentation ml/g 2000 [o 150] [Table 27] m mmo Illl8mg 6o vod vm. O E Hm OOH Awaucﬁw Ugﬂhﬁvﬁmxonamo 2993mm vmo 83 mm . w bmdo wawqﬁm v: 822:8 oﬂmmqum no.0 no.0 m: 9 mo.m® 0.0m: 02-303 usgﬁnmegz +33%-“:va 0389mm '5mod $0.9 :3; we» 3.0 Elmo odoH 2983mm Hmo :99 awe wow. go 0.0m: B €880 $5300 Coﬂwowﬂvﬁm 325:8 ENE mposvoum ﬂammvg 3mm 350.5% mo whommwﬁsam mumwﬁomﬁoo Eomv .8wa @3va NE EEEEmBQE a c\ov £0 mewzm 68m E825 EEG $5 whoNEnSm .850 “C5993 HERB Goﬁmuumwﬁﬂ woudzﬂnaopowﬁ 325200 1309 [Table 28] oaﬁwxm mmo (‘3 o Nw 6090 =oo~wm :Ombm =m¢bm Wm H: Buﬁwxm wmm H =Oﬁom =mo~wm 0m 833% m v: UOOU 825:8 wvwwﬁhﬁoamxonumo vEEwNm mmo towbﬁ =m§mﬁ 03-893 .III + 2&5wa mmo UOOHU :OYNH :33 :mNNH usmasuegz ﬁoﬂﬁéokwoz maﬁwﬂm Hmm @006 =Om.mH :0: H \‘mnvgmﬁ :ooh Emmhmmﬁoo oEwam E H E “comma wnamm 825:8 mos»? #50 Exam maﬁa.“ mnaﬂ @5wa an»? Una ﬁﬁoﬁouﬁwdwa 5T5 Uﬁm 393 ~8pr AOL mqaﬂ @& ﬁnd 93 93 3 8330938 .HoNovh Ev,“ EEEEmBQE v83 68m $3880 mg? GPEQVO £508 @536 @5308 2880:5on magma Aowmhvzmv mCEvE 3628.5 mo Goﬁwgwkm Bus @588 #035th mo «2.68m 05 :35 um: Ens Emu Ea: @2th wovmmm 083 23% :35 05 .88on 08; 05:. BEE @35me 058 [o 152] The results of Examples 6A1 to 6B5 have conﬁrmed a significant melting and g delaying effect in the soft cream (lacto-ice standard) containing the carboxymethylated brillated cellulose (K rd) derived from a never—dried pulp even in the case Where the microﬁbrillated cellulose (K standard) content was 0.01% by .

The melting and falling delaying effect will be further improved by increasing the amount of the carboxymethylated microﬁbrillated ose (K standard) d from a never—dried pulp to add to 0.1% by weight. In practical use, however, it is most appropriate that the content is imately 0.2% by weight in terms of the costs and the thickening of the material mix. In addition, comparison between Example 4B and Example 6B indicates that a more signiﬁcant effect of delaying melting and falling of the soft cream was obtained in the case of the carboxymethylated microﬁbrillated cellulose (K standard) added in a certain amount than in the case of the non—carboxymethylated microﬁbrillated cellulose (K standard) added in the same amount. [0 1 53] <Example 6C> Two types of mixes for soft cream of the fat—free ice tion 2O standard which are different in content of carboxymethylated microﬁbrillated cellulose derived from a never—dried pulp were prepared (Examples 6C1 and 6C2) in the same manner as in Example 20 except that the water dispersion of the carboxymethylated microﬁbrillated cellulose derived from a never-dried pulp of Example 5A was used instead of the microﬁbrillated cellulose (D standard) used in Example 1.

The content of the ymethylated microﬁbrillated cellulose derived from a never—dried pulp was 0.1% by weight in Example 6C1 and 0.2% by weight in Example 6C2.

The ratios of the raw materials of the soft cream mixes (fat—free ice confection standard) of Example 60 are shown in Table 29.

The time until melting and falling of the soft cream (fat—free ice confection standard) of Example 6C was ed in the same manner as in Example 1A. In addition, the soft cream of Example 6C was eaten, and the texture, mouth feel and ﬂavor thereof were studied. The results are shown in Table 30.

Table 30 also shows the data of Comparative Example 1C for comparison. [0 1 54] [Table 29] Fat—free Ice tion Standard Microﬁbrillated Cellulose dried + Carbo meth lated Microﬁbrillated Cellulose M,“ w WW """'“"”‘“'3'1'” Pureed Strwberry 23.1% Stabilizers 0.2 0.2 Other Components 0.2 Water Dispersion (O ' 1) (02) Microﬁbrillated Cellulose (6- 1) (12-2) (Never-dried + Carboxymethylated) Yes Yes [Table 30] 639.3% Apouﬂhﬁogoﬁwo oﬁmﬁwxm moo IINo @000 =O.V.mN :omhm .imH 5 325:8 vm deﬂoﬂnoo esgﬁéeog “sarcoma H00 m¢ U000 =OO_©N =ON.NN =OH EH 08%me poﬁpﬁogzv Sysadmﬁoo owwcwxm OH 9V poow ﬁ :0?an Aomgoiﬂ 8 nuns? #50 Hogan wﬁmﬂdm mania Somme maﬁa“ 325200 33 paw can. 9:23 8% amino paw gov USN. paw wﬁzﬂ m. ohﬁumhomaop Bow poowzinmeowﬁ .o\o was? $59: pus was $235?me on: Saguaro £505 WGEHQE Esoaogﬁwwva magma ﬁmoEopdmmoE wagon“ me magma @opmouxo wanE unoucoo mo #0568...“ pogooum 335 a: EH5 ES @3qu 395 89mm nougxop. 03mm Egg Ems o5 08C. BEE. was BEE popcouxm on“ [0 156] The results of Examples 6C1 and 602 have conﬁrmed a cant effect of delaying melting and falling of the soft cream in the soft cream (fat-free ice confection standard) ning 0.1% by weight or more of the carboxymethylated microﬁbrillated cellulose (K standard) derived from a never—dried pulp. In practical use, it is considered most appropriate to add imately 0.2% by weight of the microﬁbrillated cellulose in terms of the costs and the thickening of the material mix. [0 157] <Example 6D> Three types of mixes for hard ice cream of the ice cream standard which are different in t of carboxymethylated microﬁbrillated cellulose (K standard) derived from a never—dried pulp were prepared (Examples 6D1 to 6D3) using the water dispersion of the ymethylated microﬁbrillated cellulose derived from a never~dried pulp of Example 5A.

The content of the carboxymethylated microﬁbrillated cellulose (K standard) derived from a never—dried pulp was 0.1% by weight in Example 6D1, 0.2% by weight in Example 6D2, and 0.3% by weight in Example 6D3.

The ratios of the raw materials of the hard ice cream mixes (ice cream standard) are shown in Table 3 1.

The hard ice cream mix (ice cream standard) of the ice cream standard of Example 6D was frozen in the same manner as in Example 1D.

Approximately 86 g (approximately 140 ml) of the ice cream was taken out and served on a cone cup (No. 15 cone, t by Nissei Co., Ltd.) by twisting upward the ice cream three and a half turns, and then soon put in a freezer at —20°C. The ice cream was left in the r for 24 hours to be hardened. Thus, the hard ice cream (ice cream standard) of Example 6D was produced.

The time until melting and falling of the hard ice cream of the ice cream standard e 6D was measured in the same manner as in Example 1A. In addition, the hard ice cream of the ice cream standard of Example 6D was eaten, and the e, mouth feel and ﬂavor thereof were studied. The results are shown in Table 32.

Table 32 also shows the data of Comparative e 1D for comparison.

[Table 31] Hard Ice Cream Ice Cream Standard brillated Cellulose (K standard) (Never-dried + Carbo meth lated} Example Microﬁbrillated Cellulose 6OD11 Content (% by weight) “7 77 Sugars 13.0 Dairy Products 200 _ Emulsifiers Stabilizers Other Components 0 1 — Water Microﬁbrillated Cellulose Degree of Etheriﬁcation I 0.06 59. 5 ’ “"' ' Total Anmou [0 1 59] [Table 32] Baﬁmxﬂ mom I =NmbH 58.5 Empﬁmum 333200 oaamxm was o tbmhw swﬁma ooH Apouﬂhﬁomﬁwonuwo 9mm 9820 + oaﬁdxm So :wmrmm :mmﬂm 8H pouﬂmuﬂmouoﬁg kyozv o>EmthSoo oaemxm DH mo Seam owoﬁszoo E33 #50 maﬁa maﬁa v “common maﬁa.“ AHJmBB 053 ohgmnomﬁoymommy AOL paw one MESS Aoé ens Ea ﬁts Moo.“ mﬁzﬂ wages manna ﬁdeﬁouﬁwmoﬁ 3 Awnoﬁohﬁmwoﬁ 053 @6338 popnouxo paw we? noﬂwﬂﬁwkrm nouﬂmnﬁmeowﬁ Houoob ﬁnd ﬁx; Mo o5 558wa 55an 5.505 En: @535 we wmﬂHoE psoohoo 84695 53 ﬁg: eamv poﬂom 5:5 Scum “0.3“on 083 83% ES; ES.» 93 vane 85 BEE Uopcouxm 2.3 * Hard ice cream was hardened after taken out of the freezer and had an end product temperature of approximately ~20°C. [o 160] The results of Examples 6D1 t0 6D3 have conﬁrmed a signiﬁcant melting and falling delaying effect in the hard ice cream (ice cream rd) containing 0.1% by weight or more of the carboxymethylated microﬁbrillated cellulose (K standard) derived from a never—dried pulp.

In cal use, it is considered most appropriate to add approximately 0.2% by weight of the microfibrillated ose in terms of the costs and the thickening of the material mix. [0 16 1] <Example 6E> Two types of mixes for soft cream of the ice cream standard which are different in content of carboxymethylated microﬁbrillated cellulose (K standard) derived from a never—dried pulp were prepared (Examples 6E1 and 6E2) using the water dispersion of the carboxymethylated microﬁbrillated cellulose derived from a never—dried pulp of Example 5A.

The content of the carboxymethylated microﬁbrillated cellulose (K standard) derived from a never—dried pulp was 0.1% by weight in Example 6E1 and 0.3% by weight in Example 6E2.

The ratios of the raw materials of the soft cream mixes are shown in Table 33.

The soft cream mix (ice cream standard) of e 6E was frozen in the same manner as in Example SE to give high overrun soft cream (ice cream standard).

The time until melting and falling of the high overrun soft cream of 2O Example 6E was measured in the same manner as in Example 1A.

In addition, the high overrun soft cream of Example 6E was eaten, and the e, mouth feel and ﬂavor thereof were studied. The results are shown in Table 34.

Table 34 also shows the data of Comparative Example 5 for comparison. [0 162] [Table 33] High Overrun Soft Cream Ice Cream Standard Ingredients Microfibrillated Cellulose (K standard) Never—dried + Carbo meth lated Comparative Example Example Exam-1e 5 6E1 6E2 Sugars 13.2 12.9 Dairy Products 20.0 20.0 Stabilizers 0.4 0.4 Other Components 0. 1 1 .09b—I-Po Amount to add 6.2 18.6 Water Dispersion (Solid Content) (0. 1) (0.3) Microfigrillatedf (Water t) (6-1) (18-3) Cellulose Yes Yes [Table 34] High Overrun Soft Cream Ice Cream Standard Microfibrillated Cellulose (K standard) Never~dried + Carbo meth lated Comparative Example Example e 5 6E1 6E2 Microfibrillated Cellulose Content _(:/o by weight ) Product temperature when -5.8 -61 _5. the product was taken out of the freezer (°C) n (%) Texture, mouth feel and flavor Good Time until melting and falling 6’32" 1 1’35" 16'46” 1 st measurement Time until melting and falling 5'21" 1 1’38” 14’23” 2nd measurement Time until melting and falling 5‘57" 1 1’37" 15’35" avera_e Extended period of time with 9138!! respect to the time until melting and fallin; Ratio of extended time 1.0 until melting and falling Effect tion — [o 164] The results of es 6E1 and 6E2 have conﬁrmed a significant effect of delaying melting and falling of the soft cream in the high overrun soft cream (ice cream standard) containing 0.1% by weight or more of carboxymethylated microﬁbrillated cellulose (K rd) derived from a never-dried pulp. In practical use, it is considered most appropriate to add approximately 0.3% by weight of the microﬁbrillated cellulose in terms of the costs and the thickening of the material mix. [0 165] (Example 7) Soft cream of the lacto—ice rd of Examples 7B1 to 7B6 containing carboxymethylated microﬁbrillated cellulose (K standard) derived from a never—dried pulp which were varied in degree of etheriﬁcation was produced and tested in such manners as described below. <Example 7Bl> The carboxymethylated microﬁbrillated cellulose (K standard) derived from a never—dried pulp used in Example 7B1 was ed as follows.

A never-dried pulp was obtained in the same manner as in Example 3. Thereafter, an aqueous solution was prepared for the CM by mixing 1.9 parts by weight of sodium monochloroacetate and 82.6 parts by weight of puriﬁed water, 12.2 parts by weight of the never—dried pulp (solid content: 16.4%) was put in the aqueous solution under stirring, and the ng was carried out at room temperature for 30 minutes.

Thereafter, 3.3 parts by weight of a 30% sodium hydroxide aqueous solution was added under continued stirring, and the stirring was carried out at room temperature for 30 minutes. Then, the solution was heated at 70°C for 1 hour and cooled to 30°C, and subsequently neutralized to pH 7.0 to 7.5 with acetic acid (the ng was ated at this point). fter, the carboxymethylated pulp was collected by suction ﬁltration and washed with puriﬁed water several times. The ing carboxymethylated pulp was fibrillated in the same manner as in Example 3, and a water dispersion of the carboxymethylated microfibrillated ose derived from a never—dried pulp of Example 7B1 was obtained.

The solids fraction of the resulting water dispersion of the carboxymethylated brillated cellulose derived from a never-dried pulp of Example 7B1 was measured to be 0.77% by weight.

The degree of etherification of the ymethylated microﬁbrillated cellulose (K standard) derived from a never~dried pulp of Example 7B1 obtained as described above was 0.02.

The speciﬁc surface area of the carboxymethylated microﬁbrillated cellulose (K standard) of Example 7B1 was measured to be 288 m2/ g, and the water retention thereof was measured to be 1 1612%. [o 167] The solids fraction of the water dispersion of the brillated cellulose containing the carboxymethylated microﬁbrillated cellulose (K standard) of Example 7B1 was ed to 0.5% by weight, and the Viscosity thereof at a temperature of 52°C was measured to be 1020 CF.

The solids fraction of the water dispersion was adjusted to 0.05% by , and the rate of sedimentation was measured to be 2000 ml/ g.

The solids fraction of the water dispersion was adjusted to 0.02% by weight, and the light transmission at a wavelength of 600 nm was measured to be 67.9%. The parameters of the carboxymethylated microﬁbrillated cellulose in e 7B1 are shown in Table 35.

Soft cream (lacto~ice standard) of Example 7B1 was produced in the same manner as in Example 1A by mixing the carboxymethylated microﬁbrillated ose (K rd) of Example 7131 with the soft cream mix base (lacto—ice standard) shown in Table 3 so that the content of the carboxymethylated microﬁbrillated cellulose (K standard) derived from a never-dried pulp would be 0.1% by weight and preparing a soft cream mix (lacto—ice rd) of Example 7B1. The overrun of the resulting soft cream was 43%, and the product temperature when the product was taken out of the freezer was -5.4°C. The ratios of the raw materials of the soft cream mix of Example 7B1 are shown in Table 36.

The time until melting and falling of the soft cream of Example 781 was measured in the same manner as in Example 1A. In addition, the soft cream of e 7B1 was eaten, and the texture, mouth feel and ﬂavor thereof were studied. The results are shown in Table 37. <Example 7B2> The carboxymethylated microﬁbrillated cellulose (K standard) derived from a never—dried pulp used in e 7B2 was prepared as follows.

A never—dried pulp was obtained in the same manner as in Example 3. Thereafter, an aqueous solution was prepared for the CM by mixing 3.9 parts by weight of sodium monochloroacetate and 77.2 parts by weight of puriﬁed water, 12.2 parts by weight of the never—dried pulp (solid content: 16.4%) was put in the aqueous solution under stirring, and the stirring was carried out at room temperature for 30 minutes.

Thereafter, 6.7 parts by weight of a 30% sodium hydroxide aqueous solution was added under continued ng, and the stirring was d out at room ature for 30 s. The subsequent processes were carried out in the same manner as in Example 7B 1. The solids fraction of the resulting water dispersion of the carboxymethylated microﬁbrillated 2O cellulose derived from a never—dried pulp of Example 7B2 was measured to be 0.78% by weight.

The degree of etherification of the carboxymethylated microﬁbrillated cellulose (K standard) derived from a never-dried pulp of Example 7B2 obtained as bed above was 0.04.

The speciﬁc surface area of the carboxymethylated microﬁbrillated cellulose (K standard) of Example 7B2 was measured to be 300 m2/ g, and the water retention thereof was measured to be 14032%. [0 169] The solids fraction of the water dispersion of microﬁbrillated cellulose containing the carboxymethylated microﬁbrillated cellulose (K standard) of Example 7B2 was adjusted to 0.5% by weight, and the viscosity f at a temperature of 57°C was measured to be 1930 CF.

The solids fraction of the water dispersion was adjusted to 0.05% by weight, and the rate of ntation was measured to be 2000 ml/ g.

The solids fraction of the water dispersion was adjusted to 0.02% by weight, and the light transmission at a wavelength of 600 nm was measured to be 79.9%. The parameters of the carboxymethylated microﬁbrillated cellulose (K standard) in Example 7B2 are shown in Table Soft cream (lacto—ice standard) of Example 7B2 was produced in the same manner as in Example 1A by mixing the carboxymethylated microﬁbrillated ose (K standard) of Example 7B2 with the soft cream mix base —ice standard) shown in Table 3 so that the t of the carboxymethylated microﬁbrillated cellulose (K standard) derived from a never—dried pulp would be 0.1% by weight and preparing a soft cream mix (lacto—ice rd) of Example 7B2. The overrun of the resulting soft cream was 42%, and the product temperature when the product was 2O taken out of the freezer was —5.5°C. The ratios of the raw materials of the soft cream mix of Example 7B2 are shown in Table 36.

The time until g and falling of the soft cream of Example 782 was measured in the same manner as in Example 1A. In addition, the soft cream of Example 782 was eaten, and the texture, mouth feel and ﬂavor thereof were studied. The results are shown in Table 37. [017O] <Example 7B3> The carboxymethylated microﬁbrillated cellulose (K standard) derived from a never-dried pulp used in e SB (degree of etherification: 0.06) was used as carboxymethylated microﬁbrillated cellulose derived from a dried pulp of Example 7B3.

Soft cream (lacto—ice standard) of Example 7B3 was produced in the same manner as in Example 1A by mixing the carboxymethylated microﬁbrillated cellulose (K rd) of Example 5B with the soft cream mix base (lacto-ice standard) shown in Table 3 so that the content of the ymethylated microﬁbrillated ose (K standard) derived from a never—dried pulp would be 0.1% by weight and preparing a soft cream mix -ice standard) of Example 7B3. The overrun of the resulting soft cream was 41%, and the product temperature when the product was taken out of the freezer was —5.3°C. The ratios of the raw als of the soft cream mix of the lacto—ice standard of Example 783 are shown in Table 36.

The time until melting and falling of the soft cream of e 783 was measured in the same manner as in Example 1A. In addition, the soft cream of Example 7133 was eaten, and the texture, mouth feel and ﬂavor thereof were studied. The results are shown in Table 37. <Example 7B4> The carboxymethylated microﬁbrillated cellulose (K standard) derived from a never—dried pulp used in Example 7B4 was prepared as follows.

A never-dried pulp was obtained in the same manner as in Example 3. Thereafter, an aqueous solution was prepared for the CM by mixing 9.7 parts by weight of sodium monochloroacetate and 61.4 parts by weight of puriﬁed water, 12.2 parts by weight of the never—dried pulp (solid content: 16.4%) was put in the aqueous solution under stirring, and the stirring was carried out at room temperature for 30 minutes.

Thereafter, 16.7 parts by weight of a 30% sodium hydroxide aqueous solution was added under ued stirring, and the stirring was carried out at room temperature for 30 minutes. The uent processes were carried out in the same manner as in Example 7B1. The resulting carboxymethylated pulp was fibrillated in the same manner as in Example 3, and a water dispersion of the carboxymethylated microfibrillated cellulose derived from a dried pulp of Example 7B4 was obtained.

The solids fraction of the resulting water dispersion of the carboxymethylated microﬁbrillated cellulose derived from a never-dried pulp of Example 784 was measured to be 1.13% by weight.

The degree of etheriﬁcation of the carboxymethylated brillated cellulose (K standard) derived from a never—dried pulp of e 7B4 obtained as described above was 0.10.

The speciﬁc surface area of the carboxymethylated brillated cellulose (K standard) of Example 7B4 was measured to be 273 m2 / g, and the water retention thereof was ed to be 17486%.

The solids fraction of the water dispersion of microﬁbrillated cellulose containing the carboxymethylated microﬁbrillated cellulose (K standard) of Example 7B4 was adjusted to 0.5% by weight, and the viscosity thereof at a temperature of 4.8°C was measured to be 1950 cP.

The solids fraction of the water dispersion was adjusted to 0.02% by , and the light transmission at a wavelength of 600 nm was measured to be 78.0%. The parameters of the carboxymethylated microﬁbrillated cellulose (K standard) in Example 7B4 are shown in Table Soft cream (lacto-ice standard) of Example 7B4 was ed in the same manner as in Example 1A by mixing the carboxymethylated brillated cellulose (K standard) of Example 7B4 with the soft cream mix base (lacto-ice standard) shown in Table 3 so that the content of the carboxymethylated microﬁbrillated cellulose (K standard) derived from a never—dried pulp would be 0.1% by weight and preparing a soft cream mix (lacto~ice standard) of Example 7B4. The overrun of the resulting soft cream was 40%, and the product temperature when the product was taken out of the freezer was -5.2°C. The ratios of the raw als of the soft cream mix of the lacto—ice standard of Example 784 are shown in Table 36. The time until g and falling of the soft cream of Example 784 was measured in the same manner as in Example 1A. In addition, the soft cream of Example 7B4 was eaten, and the texture, mouth feel and ﬂavor thereof were studied. The results are shown in Table 37. <Example 7B5> The carboxymethylated microﬁbrillated cellulose (K standard) derived from a never—dried pulp used in Example 7B5 was prepared as 2O follows.

A never-dried pulp was obtained in the same manner as in Example 3. Thereafter, an s solution was prepared for the CM by mixing 11.7 parts by weight of sodium monochloroacetate and 56.1 parts by weight of purified water, 12.2 parts by weight of the never—dried pulp (solid t: 16.4%) was put in the aqueous solution under stirring, and the stirring was carried out at room temperature for 30 minutes.

Thereafter, 20.0 parts by weight of a 30% sodium ide aqueous solution was added under continued stirring, and the stirring was carried out at room temperature for 30 minutes. The subsequent processes were carried out in the same manner as in Example 781. The resulting carboxymethylated pulp was fibrillated in the same manner as in Example 3, and a water dispersion of the carboxymethylated microfibrillated ose derived from a never—dried pulp of Example 735 was ed.

The solids fraction of the resulting water dispersion of the carboxymethylated microﬁbrillated cellulose derived from a never—dried pulp of Example 7B5 was measured to be 1.03% by weight.

The degree of etherification of the carboxymethylated microﬁbrillated cellulose (K standard) derived from a never—dried pulp of Example 7B5 obtained as described above was 0.13.

The speciﬁc surface area of the carboxymethylated microﬁbrillated cellulose (K standard) of Example 7B5 was ed to be 244 m2/ g, and the water retention thereof was measured to be 16071%.

[0174] The solids fraction of the water dispersion of microﬁbrillated cellulose containing the carboxymethylated microﬁbrillated cellulose (K standard) of Example 7B5 was adjusted to 0.5% by weight, and the Viscosity thereof at a ature of 54°C was measured to be 1 140 CF. 2O The solids fraction of the water dispersion was adjusted to 0.05% by weight, and the rate of ntation was measured to be 2000 ml/ g.

The solids fraction of the water dispersion was adjusted to 0.02% by weight, and the light transmission at a wavelength of 600 nm was ed to be 76.9%. The parameters of the ymethylated brillated cellulose (K standard) in Example 7B5 are shown in Table Soft cream (lacto—ice rd) of Example 7B5 was produced in the same manner as in Example 1A by mixing the carboxymethylated microﬁbrillated cellulose (K standard) of Example 785 with the soft cream mix base (lacto-ice standard) shown in Table 3 so that the content of the carboxymethylated microﬁbrillated cellulose derived from a never—dried pulp would be 0.1% by weight and preparing a soft cream mix (lacto-ice standard) of Example 7B5. The overrun of the resulting soft cream was 42%, and the product temperature when the t was taken out of the freezer was —5. 1°C. The ratios of the raw materials of the soft cream mix of e 7B5 are shown in Table 36.

The time until melting and falling of the soft cream of Example 7135 was measured in the same manner as in Example 1A. In addition, the soft cream of Example 7B5 was eaten, and the texture, mouth feel and ﬂavor f were d. The results are shown in Table 37.

[O 1 75] <Example 7B6> The ymethylated microﬁbrillated cellulose (K standard) derived from a never—dried pulp used in Example 786 was ed as follows.

A never-dried pulp was obtained in the same manner as in Example 3. Thereafter, an aqueous solution was prepared for the CM by 2O mixing 13.6 parts by weight of sodium monochloroacetate and 50.9 parts by weight of puriﬁed water, 12.2 parts by weight of the never—dried pulp (solid content: 16.4%) was put in the s solution under stirring, and the stirring was carried out at room temperature for 30 minutes.

Thereafter, 23.3 parts by weight of a 30% sodium hydroxide aqueous solution was added under continued stirring, and the stirring was carried out at room temperature for 30 minutes. The subsequent processes were carried out in the same manner as in Example 7B1. The resulting carboxymethylated pulp was fibrillated in the same manner as in Example 3, and a water dispersion of the carboxymethylated microfibrillated ose derived from a never-dried pulp of Example 7B6 was obtained.

The solids on of the resulting water dispersion of the carboxymethylated microﬁbrillated cellulose derived from a never—dried pulp of Example 7B6 was measured to be 0.78% by weight.

The degree of etherification of the carboxymethylated microﬁbrillated cellulose (K standard) derived from a never—dried pulp of Example 7B5 ed as described above was 0.17.

The speciﬁc surface area of the carboxymethylated microfibrillated cellulose (K standard) of Example 786 was measured to be 336 m2/ g, and the water ion thereof was measured to be 18174%.

The solids fraction of the water dispersion of microﬁbrillated cellulose containing the carboxymethylated microﬁbrillated ose (K standard) of Example 7B6 was adjusted to 0.5% by weight, and the Viscosity thereof at a temperature of 54°C was measured to be 8600 CF.

The solids fraction of the water dispersion was adjusted to 0.05% by , and the rate of ntation was measured to be 2000 ml/ g.

The solids fraction of the water dispersion was adjusted to 0.02% by , and the light ission at a wavelength of 600 nm was measured to be 98.2%. The parameters of the carboxymethylated microﬁbrillated cellulose (K standard) in Example 786 are shown in Table Soft cream (lacto—ice standard) of Example 7B6 was produced in the same manner as in Example 1A by mixing the carboxymethylated microﬁbrillated cellulose (K standard) of Example 786 with the soft cream mix base (lacto—ice standard) shown in Table 3 so that the content of the carboxymethylated microﬁbrillated cellulose derived from a never-dried pulp would be 0.1% by weight and preparing a soft cream mix (lacto—ice standard) of Example 7B6. The overrun of the resulting soft cream was 46%, and the t temperature when the product was taken out of the freezer was —5.3°C. The ratios of the raw materials of the soft cream mix of Example 7B6 are shown in Table 36.

The time until melting and falling of the soft cream of Example 7B6 was measured in the same manner as in e 1A. In addition, the soft cream of Example 786 was eaten, and the texture, mouth feel and ﬂavor f were studied. The results are shown in Table 37. 1O [0 1 77] <Comparative Example 7B> Table 37 also shows the data of Comparative Example 1B containing no microﬁbrillated cellulose for evaluation of the time until melting and falling.

[O 178] [Table 35] Microfibrillated Cellulose (K standard) 1 ~dried + Carbo meth lated Example Example Example e Example Example 7B1 7B2 7B4 7B5 7B6 Etherlﬁcatlon 6‘ (ﬂ Area m2/ Water Retention 1 1 6 1 2 1 4032 15632 Viscosity (cP) Temperature Rate of Sedimentation ml ; Light Transmission % [O 1 79] [Table 36] oaﬁaxm omb W: 6.86:me oﬁmﬁwxﬁm mmb thquwum My 335sz EQOn—EO 2&8me wmn DOMIOuodA Uopﬂmﬁugoﬁﬁ +638-852 oaﬁdxm mmﬁ. ogmﬁwxm amp Ewes BoSvoE 3mm E ~9me £5 whommmﬁﬁam mHoEESm wusvcomﬁoo .850 E382 p335 commuummmmmo Bumzunueoﬁ $25sz 38.

[Table 37] @38me 0mm. :OH :00 :mo =0m~ mH ma Va o maawxm mmh 55*; ..0m =8 ma 3 vaﬁamxm wmb 0H6 :OmbH tom =3 SH 2 MEI“II.H-m UHthSm oaamxm mmb :Oohm :mv 02-823 .VH oEmem mmn aw coca =ombH =0wa =ONRH II.mam oEdem Hmu an; mv coco :OOAL :OmLVH =mm.¢~ EH vﬁuwummﬁoo @EENNM mH llOZ" AOL Llalll nonwomtoﬁm BEGEQEB was? Homooﬂ wad wad ﬁﬂoﬁngwme ﬂaw ﬂaw 08$ 08$ 08$ 8569a maﬁa ﬁx; Bum .8 2.: 2? 5505 “02mm magma magma ﬁdquySwdoE mGEoE zﬂ Uoﬂom 8 magma 98 05 mo UOUSOuND noumgmkym 3 €3.8ka 3560.5 #50 Ems “m3 Eds Emu HUGS Ens Somme“ m0 maﬁa :81: “83va wﬁaﬂ common 953 Homtm 08E. wﬁzﬂ 08E. mﬁaﬂ 08E. ﬁocqouﬁm ﬁrs Own—NM 5:: The results of Examples 7E1 to 7E6 have conﬁrmed a melting and falling delaying effect in the soft cream of the lacto-ice standard containing the carboxymethylated microﬁbrillated cellulose (K standard) derived from a never—dried pulp having a degree of etheriﬁcation of 0.02 or more. The suitable degree of etheriﬁcation is 0.04 to 0.10, and 0.06 is most suitable. [0 1 8 1] (Example 8) Carboxymethylated microﬁbrillated cellulose (K rd) derived from a dried pulp of Example 8 was prepared in such a manner as described below, and frozen desserts of Examples 8A to 8D were produced using the cellulose and tested in the same manner as in Example 1. [0 1 82] A carboxymethylated pulp was obtained in the same manner as in Example 5A, and then dried by heating in an oven at 100°C until the weight f no longer d.

The resulting dried pulp was ﬁbrillated in the same manner as in Example 3, and a water dispersion of the carboxymethylated brillated cellulose derived from a dried pulp of Example 8 was obtained. [0 1 83] The solids fraction of the resulting water dispersion of the carboxymethylated microﬁbrillated cellulose derived from a dried pulp of Example 8 was ed to be 0.92% by weight.

The speciﬁc surface area of the resulting carboxymethylated microﬁbrillated cellulose (K standard) derived from a dried pulp of Example 8 was ed to be 240 m2 / g, the water retention f was measured to be 15605%, and the degree of etheriﬁcation was measured to be 0.04. [0 1 84] The solids fraction of the water dispersion of microﬁbrillated ose containing the carboxymethylated microﬁbrillated cellulose (K standard) derived from a dried pulp of Example 8 was adjusted to 0.5% by weight, and the viscosity thereof at a temperature of 50°C was ed to be 870 CP. The solids fraction of the water dispersion was adjusted to 0.05% by , and the rate of sedimentation was measured to be 2000 ml/ g. The solids fraction of the water dispersion was adjusted to 0.02% by weight, and the light transmission at a wavelength of 600 nm was measured to be 69.6%. The parameters of the carboxymethylated microﬁbrillated cellulose (K standard) derived from a dried pulp in Example 8 are shown in Table 38.

[O 1 85] <Example 8A> A soft cream mix (ice cream standard) of e 8 was prepared by mixing the water dispersion of the carboxymethylated microﬁbrillated cellulose derived from a dried pulp of Example 8 with the soft cream mix base (ice cream standard) shown in Table 2 so that the solids fraction of the carboxymethylated microfibrillated cellulose derived from a dried pulp 2O of Example 8 would be 0.1% by weight. The ratios of the raw materials of the soft cream mix of e 8A are shown in Table 39. [o 186] Subsequently, soft cream (ice cream standard) of Example 8A was produced in the same manner as in Example 1A. The overrun of the ing soft cream was 41%, and the t temperature when the product was taken out of the freezer was -5.8°C. Then, the time until melting and falling of the soft cream of Example 8A was measured in the same manner as in Example 1A.

In addition, the soft cream of e 8A was eaten, and the texture, mouth feel and ﬂavor f were studied. The results are shown in Table 40.

Table 40 also shows the data of Comparative Example 1A for comparison with Example 8A. <Example 8B> Soft cream (lacto—ice standard) of e 8B was produced in the same manner as in Example 1A by mixing the water dispersion of the carboxymethylated microﬁbrillated cellulose derived from a dried pulp of Example 8 with the soft cream mix base (lacto—ice standard) shown in Table 3 so that the content of the carboxymethylated microﬁbrillated cellulose (K rd) derived from a dried pulp of Example 8 would be 0.1% by weight and preparing a soft cream mix (lacto-ice standard) of Example 8B.

The overrun of the resulting soft cream was 46%, and the product temperature when the product was taken out of the freezer was —5.8°C.

The ratios of the raw materials of the soft cream mix of Example 8B are shown in Table 39.

The time until melting and falling of the soft cream of Example 8B was measured in the same manner as in Example 1A. In addition, the soft cream of Example 8B was eaten, and the texture, mouth feel and ﬂavor f were studied. The results are shown in Table 40. Table 40 also shows the data of Comparative Example 1B for comparison with Example 88. <Example 80> Soft cream (fat—free ice confection standard) of Example 8C was produced in the same manner as in Example 1A by mixing the water dispersion of the carboxymethylated microfibrillated cellulose derived from a dried pulp of e 8 with the soft cream mix base ree ice confection standard) shown in Table 4 so that the content of the carboxymethylated microﬁbrillated ose (K standard) derived from a dried pulp of Example 8 would be 0.1% by weight and preparing a soft cream mix (fat—free ice confection rd) of Example 8C.

The overrun of the ing soft cream was 48%, and the product temperature when the product was taken out of the freezer was -7.8°C.

The ratios of the raw materials of the soft cream mix of Example 8C are shown in Table 39.

The time until melting and falling of the soft cream of Example 8C was ed in the same manner as in Example 1A.

In addition, the soft cream of Example SC was eaten, and the texture, mouth feel and ﬂavor thereof were studied. The results are shown in Table 40. Table 40 also shows the data of ative Example 1C for comparison with Example SC. <Example 8D> A hard ice cream mix (ice cream standard) of Example SD was prepared by mixing the water dispersion of the carboxymethylated microﬁbrillated cellulose derived from a dried pulp of Example 8 with the hard ice cream mix base (ice cream standard) shown in Table 5 so that the microﬁbrillated cellulose (K standard) content would be 0.3% by weight.

The hard ice cream mix (ice cream standard) of Example SD was frozen in the same manner as in Example 1D to give ice cream having an overrun of 79% and a product temperature of -6.2°C when the product was taken out of the freezer. imately 86 g (approximately 140 ml) of the ice cream was taken out and served on a cone cup (No. 15 cone, product by Nissei Co., Ltd.) by twisting upward the ice cream three and a half turns, and then soon put in a freezer at —20°C. The ice cream was left in the freezer for 24 hours to be hardened. Thus, the hard ice cream of e SD was produced. The product temperature after the hardening was approximately —20°C.

The ratios of the raw materials of the hard ice cream mix of Example 8D are shown in Table 39. The time until melting and falling of the hard ice cream of Example SD was measured in the same manner as in Example 1A. In addition, the hard ice cream of Example SD was eaten, and the texture, mouth feel and ﬂavor thereof were studied. The results are shown in Table 40. Table 40 also shows the data of Comparative Example 1D for comparison with Example 8D. [0 1 90] [Table 38] ibrillated Cellulose (K standard) Am2/g Water Retention (%) Viscosity (cP) Temperature Rate of Sedimentation (ml/g) Light Transmission (%) Degree of Etherification (DS) [O 1 9 1] [Table 39] 500.5 Qumuqmum IE5 0.000 08 ENE 38.8 0.03 03 vuvaSBm 0.000 ovbﬁmm doﬂovmnoo IE. .0.

Nd N.o 00H. o o we? «6.0 03-8004 0:30qu I 0.

V0. II 000 @808me 0 0 000 5080 wd H .o 0.000 bpungmbm 00mm»? mhvEmHsﬁm wpoNHHHQSm wucvmomaoo ueogHal@8on QOHHHNOHMHHQH‘HHWN .3 U035 .850 02:080. vonEHvO .38.

[Table 40] 8830 ab 55 RAE?» $me :Ozﬁswm .wH on: £830 them 08 USUCSm ow =Nm.mm =mmrmm :Hv.mm 8H =Omrﬁm =0? 8&me noﬂoomnoo Empgﬁm :OHBH =OH_mH ‘5me ow =09»: .bmk! 87393 Eweswwm IE .romrmﬁ H=oﬁm hawk.

Emﬁmxm <w H O =mmb =wm.w 980.5 eoH Uuwpmwuw PﬁmemEoO zomh .tomnv =mo~m 825:8 3%,»; avg? “30 98 pad G323 Us ﬁnoﬁoeﬁmmoa pad ﬁﬁoﬁeuﬁmdoﬁ 93 083 083 ‘Ho wane 083 magma magma 05 Roi Eng eBmEBmSQE 8539953 985 852m W563 maﬁa Aewwhgg asbgo 5508 .823“ 6339 8 and Umpneﬂno ﬁnd. message pg “Queen we: 355 3H 5G5 Ea: “comma mqua “BEN“; ENV maﬁa“ m0 magma #05695 mo 2:2. 23 EGEE madam“ m e8? 08E. 8:3 5:: 055% Ens * Hard ice cream was hardened after taken out of the freezer and had an end product temperature of approximately -20°C.

[O 192] The results of Examples 8A to 8D have confirmed that a signiﬁcant effect of delaying melting and falling of the frozen dessert was obtained in the soft cream of any standard and the hard ice cream (ice cream standard) that contain the ymethylated microﬁbrillated cellulose (K standard) derived from a dried pulp. Comparison With the results of Examples 5A to 513 indicates that a better and more signiﬁcant melting and falling delaying effect was obtained in the soft cream of any rd and the hard ice cream (ice cream rd) that contain the microﬁbrillated cellulose derived from a never—dried pulp than in those that contain the microfibrillated cellulose derived from a dried pulp.

Claims

What is claimed is:

1. A frozen dessert containing derived microﬁbrillated cellulose, wherein said plant—derived microﬁbrillated cellulose has at least one of the parameters: (1) a speciﬁc surface area of 150 m2/g or larger; and (2) a water retention of 500% or more.

2. A frozen dessert containing derived microﬁbrillated cellulose, wherein said plant-derived microﬁbrillated cellulose has at least one of the parameters: (A) a rate of sedimentation of 1500 1111/g or more when in the form of a water dispersion having a microﬁbrillated cellulose content of 0.05% by weight; (B) a light transmission of 40% or more at a wavelength of 600 nm when in the form of a water dispersion having a microﬁbrillated cellulose content of 0.02% by weight.

3. The frozen dessert according to claim 1, wherein said plant—derived microﬁbrillated cellulose has at least one of the ters: (1) a c surface area of 200 In2/g or larger; and (2) a water retention of 8500% or more.

4. The frozen dessert according to claim 2, wherein said plant-derived microﬁbrillated ose has at least one of the parameters: (A) a rate of sedimentation of 1800 ml/g or more when in the form of a water dispersion having a microﬁbrillated cellulose content of 0.05% by weight; (B) a light transmission of 70% or more at a wavelength of 600 run when in the form of a water sion having a microfibrillated cellulose content of 0.02% by weight.

5. The frozen dessert according to any one of claims 1 to 4, containing said microﬁbrillated cellulose and having a temperature of —4 to —40°C as a product.

6. The frozen dessert according to any one of claims 1 to 5, containing said microﬁbrillated cellulose and having a temperature of -4 to — 10°C as a product When the product is taken out of the r.

7. The frozen dessert according to any one of claims 1 to 6, ning said microﬁbrillated cellulose and having an n of 20% to 100% as a product.

8. The frozen dessert according to any one of claims 1 to 7, containing said microﬁbrillated cellulose and having an overrun of 20% to 80% as a product.

9. The frozen dessert according to any one of claims 1 to 8, wherein said microﬁbrillated cellulose is chemically modiﬁed with a substituent ing -CH2C00-.

10. The frozen dessert according to any one of claims 1 to 9, wherein said microﬁbrillated cellulose has a degree of etheriﬁcation of 0.01 to 0.50.

1 1. The frozen dessert according to any one of claims 1 to 8, wherein said brillated cellulose comprises 0.05 to 1.0% by weight of microﬁbrillated cellulose which is not chemically modiﬁed with a tuent including —CH2C00-.

12. The frozen dessert according to any one of claims 1 to 10, wherein said microﬁbrillated cellulose comprises 0.01 to 1.0% by weight of microﬁbrillated ose chemically modiﬁed with a substituent including —CH2COO—.

13. The frozen dessert according to any one of claims 1 to 12, wherein said brillated cellulose has an a—cellulose content of 50% or more.

14. The frozen dessert ing to any one of claims 1 to 13, wherein said microﬁbrillated cellulose contains never-dried—pulp-derived or dried—pulp-derived microﬁbrillated cellulose.

15. A frozen dessert material for the frozen dessert according to any one of claims 2 to 4 or 9 t014, wherein the material contains said microﬁbrillated cellulose.

16. A method for producing a frozen dessert, comprising the steps of: a) stirring and mixing the plant—derived microﬁbrillated cellulose as deﬁned in any one of claims 1 to 4 or 9 to 14 With a mix base to give a sor mixture; b) heating the precursor mixture; c) g the heated precursor mixture to give a frozen dessert mix; and d) freezing the frozen dessert mix to give a frozen dessert.

17. The frozen dessert according to claim 1, ntially as herein described With reference to any one of the Examples and/or