WO2014109620A1 - 타가토스를 함유하는 저지방 아이스크림용 조성물, 이를 이용한 저지방 아이스크림, 및 그 제조 방법 - Google Patents

타가토스를 함유하는 저지방 아이스크림용 조성물, 이를 이용한 저지방 아이스크림, 및 그 제조 방법 Download PDF

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Publication number
WO2014109620A1
WO2014109620A1 PCT/KR2014/000383 KR2014000383W WO2014109620A1 WO 2014109620 A1 WO2014109620 A1 WO 2014109620A1 KR 2014000383 W KR2014000383 W KR 2014000383W WO 2014109620 A1 WO2014109620 A1 WO 2014109620A1
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WO
WIPO (PCT)
Prior art keywords
ice cream
weight
parts
tagatose
composition
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/KR2014/000383
Other languages
English (en)
French (fr)
Korean (ko)
Inventor
김범석
고지훈
박승원
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
CJ CheilJedang Corp
Original Assignee
CJ CheilJedang Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by CJ CheilJedang Corp filed Critical CJ CheilJedang Corp
Priority to HK15112297.8A priority Critical patent/HK1211433A1/xx
Priority to RU2015134110A priority patent/RU2606761C1/ru
Priority to US14/758,085 priority patent/US20150351425A1/en
Priority to JP2015549283A priority patent/JP6152428B2/ja
Priority to CN201480004354.1A priority patent/CN105007753A/zh
Priority to EP14738164.4A priority patent/EP2944201A4/en
Publication of WO2014109620A1 publication Critical patent/WO2014109620A1/ko
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/18—Lipids
    • A23V2250/184—Emulsifier

Definitions

  • Ice cream is a frozen food that is mixed with sweet ingredients and flavor ingredients in milk or other dairy products, and is one of the desserts that are widely loved around the world.
  • the present invention is to provide a low-fat ice cream with a low fat content and excellent in soft texture.
  • the present invention provides a composition for low fat ice cream containing tagatose in order to lower the fat content and calories of the ice cream and improve the soft texture.
  • the present invention also provides a method for producing a low fat ice cream using the composition for tagatose-containing low fat ice cream and a tagatose-containing low fat ice cream.
  • a tagatose-containing low-fat ice cream prepared by the above method.
  • a tagatose-containing low-fat ice cream using the composition.
  • the present invention provides a method for producing low fat ice cream using tagatose and a composition for low fat ice cream containing tagatose, thereby lowering the fat content and calories of the ice cream and improving the soft texture.
  • tagatose having an effect of lowering the freezing point in manufacturing ice cream, even if it contains a small amount of dairy products or milk fat, there is an effect of providing a low-fat ice cream with improved soft texture unique to ice cream.
  • Figure 2 is a graph showing the sensory evaluation results of the ice cream according to Experimental Example 3.
  • One aspect of the present invention provides a composition for low fat ice cream containing tagatose in order to lower the fat content and calories of the ice cream and improve the soft texture.
  • an aspect of the present invention may provide a low fat ice cream composition including 35 to 75 parts by weight of milk, 1 to 25 parts by weight of sugar, 0.1 to 10 parts by weight of tagatose, and 0.01 to 5 parts by weight of an emulsifier.
  • Tagatose (D-Tagatose) is an isomer of fructose and is known as one of the naturally occurring low calorie sugars. Tagatose has a sweetness similar to sugar, that is, sweetness of about 92% of sugar, but calories are only about 38% of sugar and GI (Glycemic Index) is about 4% of sugar. It is only in the spotlight as a sweetener to replace sugar.
  • tagatose is recognized by the US Food and Drug Administration (FDA) as a General Recognized As Safe (GRAS), and is a licensed substance that can be used as a sweetener in foods, beverages, health foods, and dietary additives. When it is known that there are few side effects, it is expected to be widely used.
  • FDA US Food and Drug Administration
  • GRAS General Recognized As Safe
  • tagatose is a material having a freezing point lowering function that lowers the freezing point of a composition containing the freezing point is significantly lower than other sweet materials such as sugar.
  • This embodiment by using the tagatose as described below to lower the fat content and calories of the ice cream while improving the soft texture unique to the ice cream to provide a low-fat ice cream of excellent texture.
  • the sugar used in this embodiment is not particularly limited, and sugars commonly used in the art or similar fields may be used, and preferably white sugar may be used.
  • the emulsifier used in this embodiment is not particularly limited, and any emulsifier commonly used in the field of making ice cream may be used.
  • Non-limiting examples of the emulsifiers are glycerol ester, propylene glycol ester, sucrose ester, sorbitan ester, monoglyceride, diglyceride ( diglyceride, triglyceride, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester ), Polyoxy ethylene sorbitan fatty acid ester, lecithin and the like. These may be used alone or in combination of two or more thereof.
  • the sugar content is 1 to 25 parts by weight, preferably 1 to 20 parts by weight, and more preferably 5 to 15 parts by weight.
  • the content of tagatose may be 0.1 to 10 parts by weight, more preferably 0.1 to 5 parts by weight, and more preferably 0.5 to 3 parts by weight. Within this range, it is possible to sufficiently obtain a freezing point lowering effect due to tagatose, and to produce a low fat ice cream exhibiting a sufficiently soft texture even with a low fat content.
  • the content of the emulsifier is 0.01 to 5 parts by weight, more preferably 0.01 to 3 parts by weight, and more preferably 0.05 to 1 part by weight.
  • the milk fat may be further added and used in the dissolving and sterilizing step.
  • the skim milk powder is not particularly limited and may use skim milk powder commonly used in the art or a similar field.
  • the skimmed milk powder is a non-fat milk solids raw material, instead of containing tagatose, to supplement the solids required to use a sufficient amount to prevent the deterioration of flavor and texture of the ice cream of the present invention is reduced milk fat improves the texture of low-fat ice cream Let it be.
  • starch syrup may be further added and used in the dissolution and sterilization step.
  • the starch syrup may be contained in an amount of preferably 1 to 20 parts by weight, more preferably 1 to 15 parts by weight, and more preferably 5 to 15 parts by weight, based on 100 parts by weight of the low fat ice cream composition. Can be.
  • starch syrup within the above range with tagatose, there is an advantage that can be produced low fat ice cream exhibiting a sufficiently good soft texture by preventing a decrease in the texture of the ice cream according to the reduced milk fat content.
  • the low fat ice cream may be based on the total weight, preferably milk fat content of 13% by weight or less, more preferably 10% by weight or less.
  • the low fat ice cream may have a melting rate, preferably 100% to 80% relative to the melting rate of the high fat ice cream containing no tagatose, more preferably. Preferably from 100% to 90%.
  • the melting rate should not be so high that the recording resistance is high enough to melt almost at least 10 to 15 minutes for high quality ice cream.
  • the melted state must be melted well from the center to melt into a smooth, uniform and uniform liquid.
  • the following experiments can be carried out: Each ice cream in 100 ml of the same container is stored in a freezer at -10 ° C for 1 hour, and then taken out at the same time at a temperature of 20 ° C. It was left. Record the melting speed of each ice cream by measuring when the first drop occurs in each ice cream.
  • the results of the experiment are that high-quality ice cream that the melting speed is as similar as possible compared to the product of comparison (priority product) in terms of maintaining the customary quality level of the product. Evaluated.
  • Another aspect of the present invention provides a method for producing a low fat ice cream using the tagatose-containing low fat ice cream composition.
  • the dissolving and sterilizing step of the present embodiment is not particularly limited and may be performed according to a method conventionally performed in the art or a similar field.
  • One non-limiting example of the dissolution and sterilization step is as follows: milk, milk fat, emulsifier, sugar, tagatose, skim milk powder and starch syrup, weighed in an appropriate amount (preferably within the aforementioned content range) It can be carried out in a manner that the dissolution and sterilization treatment for about 40 minutes in the sterilizer at an internal and external temperature conditions.
  • the homogenization step of the present embodiment is not particularly limited and may be performed according to a method conventionally performed in the art or a similar field.
  • One non-limiting example of the homogenization step is as follows: The ice cream composition dissolved and sterilized by the dissolution and sterilization step is used for about 20 minutes using a high speed mixer to ensure uniform and stable dispersion of fat in the composition.
  • the homogenization treatment can be carried out by mixing.
  • the homogenized composition was cooled to a temperature of 10 ° C., and ice cream was prepared according to overrun 25%, and then 100 ml of the ice cream container was filled. Then, the ice cream was rapidly frozen for 2 hours using a rapid freezer at -25 ° C to prepare tagatose-containing low-fat ice cream.
  • Example 1 16 parts by weight of sugar, 27.2 parts by weight of milk fat, 3.6 parts by weight of skim milk powder, 50.2 parts by weight of milk, 2.5 parts by weight of starch syrup, and 0.5 parts by weight of emulsifier are used as the composition during the dissolution and sterilization treatment. Then, ice cream was prepared in the same manner as in Example 1.
  • Example 1 an ice cream was prepared in the same manner as in Example 1, except that 1 part by weight of glucose was used instead of 1 part by weight of tagatose in the dissolution and sterilization process.
  • Table 1 shows the composition of the ice cream according to Example 1 and Comparative Examples 1 and 2
  • Each ice cream in 100 ml of the same container was stored in a freezer at -10 ° C for 1 hour, and then they were simultaneously taken out and left at a temperature of 20 ° C. Melting speed of each ice cream was recorded by measuring the time at which the first drop occurred in each ice cream.
  • Example 1 compared to Comparative Example 1 should be at least 90% or more can be evaluated as an excellent quality ice cream.
  • Example 1 containing tagatose was found to reach a level of 90% in terms of taste and quality, and containing glucose. In Comparative Example 2, the level was about 70%.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)
PCT/KR2014/000383 2013-01-14 2014-01-14 타가토스를 함유하는 저지방 아이스크림용 조성물, 이를 이용한 저지방 아이스크림, 및 그 제조 방법 Ceased WO2014109620A1 (ko)

Priority Applications (6)

Application Number Priority Date Filing Date Title
HK15112297.8A HK1211433A1 (en) 2013-01-14 2014-01-14 Composition for low fat ice cream, containing tagatose, low-fat ice cream using same, and preparation method therefor
RU2015134110A RU2606761C1 (ru) 2013-01-14 2014-01-14 Композиция для мороженого с низким содержанием жира, содержащая тагатозу, ее применение в мороженом с низким содержанием жира и способ ее получения
US14/758,085 US20150351425A1 (en) 2013-01-14 2014-01-14 Composition for low fat ice cream, containing tagatose, low-fat ice cream using same, and preparation method therefor
JP2015549283A JP6152428B2 (ja) 2013-01-14 2014-01-14 タガトースを含有した低脂肪アイスクリーム用の組成物、これを用いた低脂肪アイスクリーム、及びその製造方法
CN201480004354.1A CN105007753A (zh) 2013-01-14 2014-01-14 包含塔格糖的低脂冰淇淋用的组成物、使用其的低脂冰淇淋及其制备方法
EP14738164.4A EP2944201A4 (en) 2013-01-14 2014-01-14 COMPOSITION WITH TAGATOSIS FOR FAT-FREE ICE CREAM, FATTY ICE CREAM WITH THIS AND METHOD OF MANUFACTURING THEREOF

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR10-2013-0003984 2013-01-14
KR1020130003984A KR101632687B1 (ko) 2013-01-14 2013-01-14 타가토스를 함유하는 저지방 아이스크림용 조성물, 이를 이용한 저지방 아이스크림, 및 그 제조 방법

Publications (1)

Publication Number Publication Date
WO2014109620A1 true WO2014109620A1 (ko) 2014-07-17

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PCT/KR2014/000383 Ceased WO2014109620A1 (ko) 2013-01-14 2014-01-14 타가토스를 함유하는 저지방 아이스크림용 조성물, 이를 이용한 저지방 아이스크림, 및 그 제조 방법

Country Status (9)

Country Link
US (1) US20150351425A1 (enExample)
EP (1) EP2944201A4 (enExample)
JP (2) JP6152428B2 (enExample)
KR (1) KR101632687B1 (enExample)
CN (1) CN105007753A (enExample)
HK (1) HK1211433A1 (enExample)
RU (1) RU2606761C1 (enExample)
TW (1) TWI594698B (enExample)
WO (1) WO2014109620A1 (enExample)

Cited By (1)

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CN106306322A (zh) * 2016-08-22 2017-01-11 徐州统食品工业有限公司 一种含德式乳杆菌乳亚种巧克力软冰淇淋奶浆及其制备方法

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CN106359592A (zh) * 2016-08-22 2017-02-01 徐州统食品工业有限公司 一种含多种益生菌发酵型酸奶软冰淇淋奶浆及其制备方法
KR102158477B1 (ko) * 2018-12-21 2020-09-22 롯데제과 주식회사 목질계 식이섬유를 함유하는 저칼로리 아이스크림 조성물

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WHELAN, ANTHONY P. ET AL.: "Physicochemical and sensory optimisation of a low glycemic index ice cream formulation", INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 43, 2008, pages 1520 - 1527, XP055268828 *

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Publication number Priority date Publication date Assignee Title
CN106306322A (zh) * 2016-08-22 2017-01-11 徐州统食品工业有限公司 一种含德式乳杆菌乳亚种巧克力软冰淇淋奶浆及其制备方法

Also Published As

Publication number Publication date
RU2606761C1 (ru) 2017-01-10
JP2017136079A (ja) 2017-08-10
TWI594698B (zh) 2017-08-11
TW201440662A (zh) 2014-11-01
KR20140091925A (ko) 2014-07-23
US20150351425A1 (en) 2015-12-10
EP2944201A1 (en) 2015-11-18
KR101632687B1 (ko) 2016-06-22
JP2016505260A (ja) 2016-02-25
JP6437030B2 (ja) 2018-12-12
EP2944201A4 (en) 2016-08-17
JP6152428B2 (ja) 2017-06-21
CN105007753A (zh) 2015-10-28
HK1211433A1 (en) 2016-05-27

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