TW202119934A - Frozen dessert and method for producing same - Google Patents

Abstract

The present invention addresses the problem of providing a frozen dessert having a novel texture. The problem can be solved by a frozen dessert containing tamarind gum, the frozen dessert having a tamarind gum content of 0.5-1.0% by mass of the frozen dessert and having an overrun of 50-110%.

Description

Frozen snacks and manufacturing method thereof

The present invention relates to a frozen dessert and a manufacturing method thereof.

Frozen snacks are usually manufactured by homogenizing, freezing, and freezing and hardening an ice cream mixture made by mixing dairy products, sugar, emulsifiers and other raw materials. As a raw material for frozen snacks, by adding additional ingredients, it can give a different taste and so on. For example, Patent Documents 1 and 2 disclose a method of using tamarind gum to produce frozen snacks with jelly texture under freezing.

When making frozen snacks, sometimes a certain amount of air is mixed into the frozen snacks, and the air mixing rate is called the expansion rate. For example, Patent Document 3 discloses a frozen snack, which has a very high expansion rate, and thus has a light texture and a good melting texture in the mouth. In addition, Patent Document 4 discloses that by adjusting the expansion rate, the unevenness of the surface of the ice cream can be appropriately maintained, thereby making it easy to coat the surface of the ice cream with chocolate or the like. Prior art literature Patent literature

Patent Document 1: Japanese Patent Laid-Open No. 2016-158512 Patent Document 2: Japanese Patent Laid-Open No. 2016-158513 Patent Document 3: Japanese Patent Laid-Open No. 2005-270030 Patent Document 4: Japanese Patent Laid-Open No. 2017-216883

[The problem to be solved by the invention]

Nowadays, the frozen snack market continues to expand, selling a variety of products. In the future, we will also request for frozen snacks with unprecedented new taste.

Therefore, the object of the present invention is to provide a frozen snack with a new taste. [Technical means to solve the problem]

As mentioned above, it is known that tamarind gum is used in the manufacture of frozen snacks. In addition, it is also known that by setting a specific expansion rate, a certain characteristic can be given to frozen snacks. However, the relationship between tamarind gum and swelling rate, that is, what effect will be produced by combining them, is not yet known.

The inventors of the present invention conducted intensive research and found that by combining tamarind gum and swelling rate in a specific relationship, a frozen snack with a new taste can be provided.

The present invention includes the following embodiments. [1] A kind of frozen dessert, which contains tamarind gum, and The content of the tamarind gum is 0.5 to 1.0% by mass relative to the frozen snack. The expansion rate of the above-mentioned frozen snacks is 50-110%. [2] The frozen snack as described in [1], wherein the content of the tamarind gum is 0.6 to 0.8% by mass relative to the frozen snack. [3] The frozen dessert as described in [1] or [2], wherein the expansion ratio is 60-80%. [4] A method for manufacturing frozen snacks, which includes the following steps: mixing air into a frozen snack mix containing tamarind gum in a manner that the expansion rate of the frozen snacks becomes 50-110%, and The content of the tamarind gum is 0.5 to 1.0% by mass relative to the frozen snack mix. [5] The manufacturing method as described in [4], wherein the content of the tamarind gum relative to the frozen snack mix is 0.6 to 0.8% by mass. [6] The manufacturing method described in [4] or [5], wherein the expansion ratio is 60 to 80%. [Effects of Invention]

According to the present invention, a frozen snack with a new taste can be provided.

＜Frozen snack＞ One embodiment of the present invention relates to a frozen snack that contains tamarind gum, and relative to the frozen snack, the content of the tamarind gum is 0.5 to 1.0% by mass, and the expansion rate of the frozen snack is 50 to 110 %.

Combining tamarind gum and swelling rate in a manner that satisfies the above numerical range can provide frozen snacks with a new taste. The new taste of the frozen dessert of this embodiment can be specified from various sensations (for example, marshmallow sensation, chewy sensation). These sensations are used to evaluate new food sensations from different viewpoints. The new food feeling system combines the above-mentioned various feelings to produce a food feeling that is very different from the previous frozen snacks.

The "chewy feeling" in this manual refers to a soft and firm eating feeling like a soft candy.

The frozen snack of the present embodiment has a new taste and also has an excellent richness. In this manual, "full-bodied feeling" refers to the comprehensive feeling of vanilla aroma, milky aroma, sweetness, and fatness. "The continuation of richness" refers to the state where the above-mentioned richness can be recognized in the mouth or nasal cavity forever. "Milk sensation" refers to the aroma and taste of milk. "Fatness" refers to a creamy texture and a fat-like flavor.

The "marshmallow texture" in this specification refers to the texture similar to marshmallows, and specific textures include, for example, springiness and softness.

The term "frozen snacks" in this manual refers to ice creams, iced snacks equal to snacks kept under freezing, excluding pudding equal to snacks kept under refrigeration temperature. Ice cream category includes: ice cream, ice milk, and lactic acid ice cream. "Ice cream", "Ice cream", "Chilled milk", and "Lactic acid ice cream" in this manual follow the ``Relevant Ministry Orders of Milk and Dairy Product Ingredients and Specifications'' (Ministry of Health, Labour and Welfare Order No. 106, August 8, 2018) In the provisions.

Specifically, ice creams refer to milk or foods made from milk as raw materials by processing or freezing foods with the above-mentioned ingredients as the main raw materials, which contain more than 3.0% milk solids ingredients (酦Except for fermented milk). The ice cream-based milk solid content is 15.0% or more, and the milk fat content is 8.0% or more. Ice milk-based milk has a solid content of 10.0% or more, and a milk fat content of 3.0% or more (except ice cream). Lactic acid ice cream containing milk solids content of 3.0% or more (except ice cream and ice milk).

Ice dessert refers to those made by freezing sugar liquid or liquid obtained by mixing sugar liquid with other foods, or smashing edible ice, mixing sugar liquid or other foods in it, and then freezing it again. It is frozen The shape is served directly for consumption.

Frozen snacks contain tamarind gum. Tamarind gum refers to the polysaccharide obtained from the seeds of Tamarindus indica (Tamarindus indica) of the genus Leguminosae. Specifically, tamarind gum can be obtained by using warm water to hot water or alkaline aqueous solution to extract the endosperm part of tamarind seeds, or subjecting the obtained extract to enzyme treatment, etc. As a product of tamarind gum, for example, Vis-Top D-2032 (manufactured by Saneiyuan FFI Co., Ltd.), Sannice KB191-S(D) (manufactured by Saneiyuan FFI Co., Ltd.), Neosoft TA (sun Manufactured by Chemical Co., Ltd.).

The content of tamarind gum is 0.5 to 1.0% by mass relative to frozen snacks, preferably 0.6 to 0.9% by mass, more preferably 0.6 to 0.8% by mass. By setting the content of tamarind gum within the above-mentioned range, it is possible to produce a frozen dessert with excellent new textures such as marshmallow feel and chewy feel, and excellent continuity of richness.

The expansion rate of frozen snacks is 50-110%, preferably 50-100%, more preferably 60-80%. By setting the expansion ratio within the above-mentioned range, a frozen dessert with excellent new texture such as marshmallow feel can be prepared. Furthermore, when the expansion rate is less than 50% and when the expansion rate exceeds 110%, the target quality cannot be achieved.

The value of the expansion rate is the percentage of the volume of air contained relative to the volume of the raw material mixture. For example, a frozen snack with an expansion rate of 100% refers to the system that contains the same volume of air as the raw material mixture. In addition, the expansion rate can be obtained by the following formula. Expansion rate=((volume)×(specific gravity)/(weight)-1)×100 Specifically, for packaging containers, edible containers such as the middle corn cake shell, and foods that can be easily separated such as chocolate icing, separate them from the frozen desserts, and weigh the frozen desserts with an electronic balance. Furthermore, the frozen snack taken out of the container is immersed in a solution whose specific gravity has been adjusted to 1.0, and the increased weight is measured and used as the volume of the frozen snack. The specific gravity refers to the specific gravity of the frozen snack mix, measured using a vibrating densitometer or float. In the case of edible parts that cannot be separated from frozen snacks, the expansion rate is calculated by comprehensively considering the obtained volume, weight, and specific gravity inferred from the component value.

The frozen dessert preferably contains an ice cream mixture in addition to tamarind gum. The ice cream mix is not particularly limited, and the ice cream mix used in ordinary frozen desserts can be used. Examples of ingredients contained in the ice cream mix include milk protein, animal fats and oils, sweeteners, emulsifiers, flavors, and water.

＜Manufacturing method of frozen snack＞ One embodiment of the present invention relates to a method for manufacturing frozen snacks, which includes the following steps: air is mixed into a frozen snack mix containing tamarind gum in a manner that the expansion ratio becomes 50-110%, and compared to the frozen snacks described above. In the snack mix, the content of the above-mentioned tamarind gum is 0.5-1.0% by mass.

The content of the tamarind gum and the value of the expansion rate of this embodiment are as described in the item of the above-mentioned <frozen snack>.

Frozen snack mix refers to a mixture of raw materials for frozen snacks. As the frozen dessert mix, for example, the ice cream mix described in the item of the above-mentioned <frozen dessert> can be cited.

By mixing a specific amount of air into a frozen snack mix containing a specific amount of tamarind gum, it is possible to produce a new and excellent food texture with marshmallow and chewy texture, as well as an excellent long-lasting frozen texture. dessert. As the air mixing method, for example, a method of stirring the frozen snack mix in the air can be cited. The air mixing rate (expansion rate) can be adjusted by appropriately changing the stirring speed, stirring time, etc., for example. [Example]

Hereinafter, examples and comparative examples are used to explain the present invention in more detail, but the technical scope of the present invention is not limited to these.

＜Manufacture of frozen snacks＞ The components described in Table 1 and Table 2 were mixed, and air was mixed so as to have a predetermined expansion ratio, thereby manufacturing samples 1 to 14 and 16. Sample 15 was not the object of evaluation because of its poorer manufacturing suitability than other samples.

[Table 1] ＜Ingredients＞ sample ① ② ③ ④ ⑤ ⑥ ⑦ Milk protein (g) 5.5 5.5 5.5 5.5 5.5 5.5 5.5 Animal oil (g) 3.0 3.0 3.0 3.0 3.0 3.0 3.0 Sweetener (g) 38.7 38.7 38.7 38.7 38.7 38.7 38.7 Emulsifier (g) 0.3 0.3 0.3 0.3 0.3 0.3 0.3 Tamarind Gum (g) 0.2 0.2 0.2 0.5 0.5 0.5 0.7 Spices (g) 0.32 0.32 0.32 0.32 0.32 0.32 0.32 Water (g) 51.9 51.9 51.9 51.7 51.7 51.7 51.5 Expansion rate (%) 50 70 110 50 70 110 50

[Table 2] ＜Ingredients＞ sample ⑧ ⑨ ⑩ ⑪ ⑫ ⑬ ⑭ ⑮ ⑯ Milk protein (g) 5.5 5.5 5.5 5.5 5.5 5.5 5.5 5.5 5.5 Animal oil (g) 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 Sweetener (g) 38.7 38.7 38.7 38.7 38.7 38.7 38.7 38.7 38.7 Emulsifier (g) 0.3 0.3 0.3 0.3 0.3 0.3 0.3 0.3 0.3 Tamarind Gum (g) 0.7 0.7 1.0 1.0 1.0 1.5 1.5 1.5 0.7 Spices (g) 0.32 0.32 0.32 0.32 0.32 0.32 0.32 0.32 0.32 Water (g) 51.5 51.5 51.2 51.2 51.2 50.7 50.7 50.7 51.5 Expansion rate (%) 70 110 50 70 110 50 70 110 0

Table 3 shows the relationship between the amount of tamarind gum in each sample and the expansion rate. Samples 4 to 12 belong to the examples, and samples 1 to 3 and 13 to 16 belong to comparative examples.

[table 3] Sample serial number Expansion rate (%) 0 50 70 110 Tamarind gum (mass%) 0.2 - ① ② ③ 0.5 - ④ ⑤ ⑥ 0.7 ⑯ ⑦ ⑧ ⑨ 1.0 - ⑩ ⑪ ⑫ 1.5 - ⑬ ⑭ ⑮

＜Sensory Evaluation of Frozen Snacks＞ Five sensory evaluation inspectors evaluated samples 1-14 and 16. Sample 3 was used as a control group.

(Chewy) The chewiness was evaluated. The evaluation criteria are as follows. The results are shown in Table 4 and Table 5. [Assessment criteria] 3 points: the chewy feeling is obviously stronger than the control group 2 points: the chewy feeling is stronger than the control group 1 point: the chewy feeling is slightly stronger than the control group 0 points: the same degree of chewiness as the control group

[Table 4] (Chewy Feel) 3 points 2 minutes 1 point 0 marks Total score Sample① 1 person 4 people 1 Sample ② 5-people 0 Sample ③ 5-people 0 Sample ④ 2 people 2 people 1 person 11 Sample ⑤ 2 people 3 people 12 Sample ⑥ 2 people 3 people 12 Sample⑦ 5-people 15 Sample⑧ 5-people 15 Sample⑨ 5-people 15 Sample⑩ 4 people 1 person 14 Sample⑪ 3 people 2 people 13 Sample⑫ 4 people 1 person 14 Sample⑬ 1 person 2 people 1 person 1 person 8 Sample⑭ 1 person 2 people 1 person 1 person 8 Sample⑯ 4 people 1 person 4

[Table 5] (Chewy Feel) Expansion rate (%) 0 50 70 110 Tamarind gum (mass%) 0.2 - X X X 0.5 - ◯ ◯ ◯ 0.7 X ◎ ◎ ◎ 1.0 - ◎ ◎ ◎ 1.5 - △ △ - ◎: 13 to 15 points in total ◯: 9 to 12 points in total △: 5 to 8 points in total ×: 0 to 4 points in total

Samples 4 to 14 with tamarind gum content of 0.5 to 1.5% by mass and an swelling rate of 50 to 110% had an excellent chewy feel compared to the control group (sample 3). In particular, samples 4-12 with tamarind gum of 0.5-1.0% by mass and an expansion ratio of 50-110% have a more excellent chewy feel and are relatively firm.

(The continuation of the richness) The persistence of the richness was evaluated. The evaluation criteria are as follows. The results are shown in Table 6 and Table 7. [Assessment criteria] 3 points: The richness is obviously longer than the control group and the aftertaste is longer 2 points: The richness lasts longer than the control group and the aftertaste is longer 1 point: The richness lasts slightly longer than the control group and the aftertaste is longer 0 points: the duration and aftertaste of the same degree of richness as the control group

[Table 6] (Persistence of richness) 3 points 2 minutes 1 point 0 marks Total score Sample① 5-people 0 Sample ② 5-people 0 Sample ③ 5-people 0 Sample ④ 3 people 2 people 8 Sample ⑤ 4 people 1 person 9 Sample ⑥ 2 people 3 people 12 Sample⑦ 4 people 1 person 14 Sample⑧ 4 people 1 person 14 Sample⑨ 5-people 15 Sample⑩ 1 person 4 people 6 Sample⑪ 3 people 2 people 8 Sample⑫ 3 people 2 people 8 Sample⑬ 5-people 5 Sample⑭ 5-people 5 Sample⑯ 3 people 2 people 3

[Table 7] (Persistence of richness) Expansion rate (%) 0 50 70 110 Tamarind gum (mass%) 0.2 - X X X 0.5 - △ ◯ ◯ 0.7 X ◎ ◎ ◎ 1.0 - △ △ △ 1.5 - △ △ - ◎: 13 to 15 points in total ◯: 9 to 12 points in total △: 5 to 8 points in total ×: 0 to 4 points in total

Compared with the control group (Sample 3), the samples 4 to 14 in which the tamarind gum is 0.5 to 1.5% by mass and the swelling rate is 50 to 110% have excellent continuity of richness. In particular, samples 7-9 with a tamarind gum content of 0.7% by mass and an swelling rate of 50-110% have more excellent continuity of richness.

(Marshmallow feel) The marshmallow feel was evaluated. The evaluation criteria are as follows. The results are shown in Table 8 and Table 9. [Assessment criteria] 5 points: The resilience and softness are obviously stronger than the control group 4 points: The resilience and softness are stronger than the control group, and the resilience is more prominent than the softness 3 points: The resilience and softness are stronger than the control group, and the softness is more prominent than the resilience. 2 points: The resilience and softness are slightly stronger than the control group 1 point: The resilience and softness are equal to those of the control group 0 points: Although there is a difference in food feeling from the control group, it is not the expected food feeling

[Table 8] (Marshmallow feel) 5 points 4 points 3 points 2 minutes 1 point 0 marks Total points Sample① 5-people 5 Sample ② 1 person 4 people 6 Sample ③ 5-people 5 Sample ④ 3 people 2 people 16 Sample ⑤ 1 person 2 people 2 people 14 Sample ⑥ 2 people 3 people 12 Sample⑦ 2 people 3 people twenty two Sample⑧ 5-people 25 Sample⑨ 2 people 3 people 19 Sample⑩ 2 people 3 people 14 Sample⑪ 2 people 3 people 12 Sample⑫ 1 person 3 people 1 person 20 Sample⑬ 5-people 0 Sample⑭ 5-people 0 Sample⑯ 5-people 0

[Table 9] (Marshmallow feel) Expansion rate (%) 0 50 70 110 Tamarind gum (mass%) 0.2 - X X X 0.5 - ◯ △ △ 0.7 X ◎ ◎◎ ◯ 1.0 - △ △ ◎ 1.5 - X X - ◎◎: 23-25 points in total ◎: 20-22 points in total ◯: 16-19 points in total △: 10-15 points in total ×: 0-9 points in total

Samples 4-12 with tamarind gum content of 0.5-1.0% by mass and an swelling rate of 50-110% have an excellent marshmallow feel compared to the control group (sample 3). Samples 7 and 8 with a tamarind gum of 0.7% by mass and an expansion rate of 50 to 70%, and samples 12 with a tamarind gum of 1.0% by mass and an expansion rate of 110%, especially the tamarind gum with 0.7% by mass and swelled Sample 8 with a rate of 70% has a more excellent marshmallow feel. Furthermore, the sample 16 with a swelling rate of 0% has a frozen taste, easy to bite, and has no rebound or softness.

(Comprehensive Evaluation) Based on the results of the above evaluations, the comprehensive evaluation is shown in Table 10.

[Table 10] (Comprehensive assessment) Expansion rate (%) 0 50 70 110 Tamarind gum (mass%) 0.2 - 0 0 0 0.5 - 5 5 5 0.7 0 9 10 8 1.0 - 5 5 7 1.5 - 2 2 - The evaluation scores for <1> chewy feel, <2> continuance of richness, and <3> marshmallow feel are converted into points (◎◎: 4 points, ◎: 3 points, ◯: 2 points, △: 1 point, ×: 0 point)

Samples 4-12 with tamarind gum of 0.5-1.0% by mass and 50-110% swelling rate, especially samples 7 and 8 with tamarind gum of 0.7% by mass and 50-70% swelling rate have a combination of various feelings ( For example, marshmallow feel and chewy feel) produce a food feel that is very different from the previous frozen desserts, and the persistence of richness is also excellent.

Claims (6)

A kind of frozen dessert, which contains tamarind gum, and The content of the tamarind gum is 0.5 to 1.0% by mass relative to the frozen snack. The expansion rate of the above-mentioned frozen snacks is 50-110%. The frozen snack of claim 1, wherein the content of the tamarind gum relative to the frozen snack is 0.6 to 0.8% by mass. Such as the frozen snack of claim 1 or 2, wherein the above expansion rate is 60-80%. A method for manufacturing frozen snacks, which includes the following steps: mixing air into a frozen snack mix containing tamarind gum in a manner that the expansion rate of the frozen snacks becomes 50-110%, and The content of the tamarind gum is 0.5 to 1.0% by mass relative to the frozen snack mix. The manufacturing method of claim 4, wherein the content of the tamarind gum relative to the frozen snack mix is 0.6 to 0.8% by mass. The manufacturing method of claim 4 or 5, wherein the expansion ratio is 60 to 80%.