WO2019155771A1

WO2019155771A1 - Frozen dessert, soft ice cream, frozen dessert raw material, and method for manufacturing frozen dessert

Info

Publication number: WO2019155771A1
Application number: PCT/JP2018/047089
Authority: WO
Inventors: 正二郎吉川; 大典上高; 悠池本
Original assignee: 日世株式会社
Priority date: 2018-02-08
Filing date: 2018-12-20
Publication date: 2019-08-15
Also published as: NZ767663A; TWI778210B; JP6543741B1; CN111629600B; TW201934014A; AU2018407813B2; CN111629600A; KR20200118052A; AU2018407813A1; JP2019135958A

Abstract

Provided are a frozen dessert, a soft ice cream, a frozen dessert raw material, and a method for manufacturing the frozen dessert, in which the holding time until the frozen dessert begins to dissolve and melts down is long, without changing the viscosity, texture, or flavor. The frozen dessert contains hydroxypropyl methylcellulose. The hydroxypropyl methyl cellulose has a methoxy group and a hydroxypropoxy group as substituents, improving the shape-holding characteristics of the frozen dessert.

Description

Frozen confectionery, soft cream, frozen confectionery raw material, and method

The present invention relates to a frozen confectionery, soft cream, a frozen confectionery raw material, and a method for producing the frozen confectionery.

Frozen sweets are roughly divided into “hard ice cream” and “soft ice cream”.
“Hard ice cream” is a frozen dessert that is distributed in a frozen state of about −20 ° C. as a final product through a “curing process” described later, displayed in a frozen stocker at a store, and sold as an article. It is classified into “creams” and “frozen desserts”.

“Soft ice cream” (hereinafter referred to as “soft ice cream”) is manufactured in the frozen confectionery manufacturing apparatus in the sales store, and is directly taken out from the frozen confectionery manufacturing apparatus in the sales store without passing through the “curing process” and being distributed, It is sold to consumers as a cooked product in the state of -4 to -10 ° C. Soft ice cream is also classified into “ice creams” and “frozen desserts”.

In hard ice creams and soft ice creams, “ice creams” are classified into ice cream standards, ice milk standards, and lacto ice standards based on the ice cream component standards specified by the Ordinance of Milk and the like.
In hard ice creams and soft creams, “frozen desserts” are frozen desserts having a milk solid content of less than 3%. Furthermore, frozen desserts are classified into frozen desserts containing fat and frozen desserts not containing fat.

Consumers eat hard ice cream immediately after purchase at the store, or keep it frozen in dry ice and take it home, store it in the freezer, and eat it at an appropriate time. The hard ice cream immediately after taking out from the freezer is very hard, so it is often left at room temperature for a while, and it is often eaten after the product temperature rises to about −10 ° C. where it is easy to eat and naturally thaws.

However, the thawing time to an easy-to-eat state varies greatly depending on the environment, the hard ice cream surface begins to melt with the passage of time, the dry feeling is lost, and the hard ice cream with a sharp and sharp form placed in a spiral shape In many cases, the formed edge portion hangs down and loses its shape, or melts into an avalanche and loses the timing of eating in an optimal state.
For small children and elderly people who cannot eat low-temperature frozen desserts quickly, the frozen desserts start to melt when they eat, and the hands and clothes may become dirty or melt into an avalanche and overflow to the floor. Often.

In the case of soft ice cream that is manufactured at the store and does not go through a curing process and is placed in an edible container such as a corn cup in a soft state of about -4 to -10 ° C, the consumer holds the corn cup etc. While eating soft ice cream in or around the store. Problems such as soft cream that melts over time stains consumers' hands and clothes, and soft cream melts into an avalanche and the cream falls on the floor and makes it necessary to clean it. There is. When the outside air temperature is high, troubles occur significantly.

In these frozen desserts that melt over time when not in a frozen state, slow the melting time to maintain a dry feeling, slow the melting time (time until melting), and maintain a beautiful form Maintaining the aesthetic appeal of visually appealing attractive taste (enhancing shape retention) is to extend the product value (product life) and is important along with the characteristics such as flavor and texture It is a difficult task.

Conventionally, as a method for enhancing the shape retention of frozen desserts, hydrophilic polysaccharides extracted from seaweeds, plant seeds, microorganisms, insoluble polysaccharides such as microcrystalline cellulose, and stability such as carboxymethylcellulose (CMC) as a synthetic stabilizer Addition of low HLB emulsifiers such as agents and unsaturated fatty acid esters is known.
In Patent Document 1, if microcrystalline cellulose, carrageenan and waxy starch are used as stabilizers, the liquid stability of the liquid soft cream mix before freezing can be improved, and the soft cream even after freezing for a long time. It is disclosed that its shape retention is good and its drip resistance is excellent. Patent Document 2 discloses that the inclusion of microfibrous cellulose and micronized cellulose has good spreadability and a smooth texture.

JP-A-5-276875 JP-A-6-178659

The inventors of the present invention extend the time from when consumers start to eat frozen confectionery until they start to melt, melt off, and lose shape, that is, extend the retention time of the frozen confectionery (improve shape retention). As a result of earnest research on the following points, the following knowledge was obtained.

The shape retention of frozen confectionery can be improved by increasing the amount added, but when added to the extent that the expected effect is achieved, the texture of the frozen confectionery becomes paste-like and the flavor is significantly impaired. .
Improvement in shape retention of frozen desserts with low HLB emulsifiers can also be achieved by increasing the amount added, but since such emulsifiers have a unique taste and odor, when added to the extent that the expected effect is achieved, Flavor decreases.

The present invention has been made in view of such circumstances, and the frozen, confectionery, frozen confectionery raw material, and method for producing the frozen confectionery have a long holding time until it melts and melts without changing the viscosity, texture, and flavor. The purpose is to provide.

The frozen dessert according to the present invention is characterized by containing hydroxypropylmethylcellulose.

According to the present invention, the shape retention time is sufficiently long without changing the viscosity, texture, flavor and the like.
In the case of soft cream, since it is desired to extend the melt-off time, it is more suitable for the implementation of the present invention.

It is a flowchart which shows the manufacturing process of the frozen dessert which concerns on this embodiment. It is a graph which shows the relationship between content of HPMC of a lacto ice specification, and holding time. It is a graph which shows the holding time of Example 4, 7, 8, and the comparative example 2. FIG. It is a graph which shows the holding time of Example 4 and 9. It is a graph which shows the relationship between the frequency | count of the sterilization process in a frozen dessert manufacturing apparatus, and holding time. It is a graph which shows the relationship between content of HPMC of ice cream specification, and holding time. 6 is a graph showing retention times of Examples 11, 13 to 14, and Comparative Examples 3 and 4. It is a graph which shows the holding time of Example 15 and Comparative Example 5. It is a graph which shows the relationship between the fat content of a lactose specification, and holding time. 3 is a graph showing retention times of soft creams of Examples 4 and 16 to 18 and Comparative Examples 1 and 6 to 10.

(Outline of this embodiment)
The frozen dessert according to this embodiment contains hydroxypropyl methylcellulose (hereinafter referred to as HPMC).
HPMC is represented by the following formula (1).

According to the above configuration, the shape retention time is sufficiently long without changing the viscosity, texture, flavor and the like.
HPMC has a methoxy group (—OCH ₃ ) and a hydroxypropoxy group (—OCH ₂ CHOHCH ₃ ) as substituents. Since it has these substituents, HPMC acts on emulsification of fat globules when mixed with frozen confectionery materials, and when chilled confectionery materials are stirred, some of them are easily demulsified by HPMC, and fat globules aggregate appropriately. And it is guessed that the bubble is embraced. Therefore, it is considered that the shape retention of the frozen dessert is improved and the melting time (holding time) until the frozen dessert melts is increased.

The frozen dessert according to the present embodiment preferably contains 3% by weight or more of fat.
When the fat content is 3% by weight or more, the balance between emulsification and demulsification of fat globules is good, and shape retention is improved. The unsaturated fatty acid ester used for balancing the emulsification and demulsification of fat globules has a problem that it tastes strange and smells. This problem does not occur in the frozen dessert according to this embodiment.

The frozen dessert according to the present embodiment is preferably maintained at 35 ° C., and it takes 130 seconds or more from the time it is put into an incubator in which air is circulated to the time it melts. If the melting time is 130 seconds or more, while eating frozen dessert, the frozen dessert melts and soils consumers' hands and clothes, and the frozen dessert that has melted down into the avalanche drops on the floor. The occurrence of the problem is suppressed.

In the frozen dessert according to this embodiment, the substitution degree of the methoxy group of the HPMC is preferably 19% or more and 30% or less, and the substitution degree of the hydroxypropoxy group is preferably 4% or more and 12% or less. In this case, the above-mentioned effect is exhibited satisfactorily.

The frozen dessert according to the present embodiment preferably contains 0.01% by weight to 0.5% by weight of the HPMC. When the content of HPMC is less than 0.01% by weight, the effect of extending the melting time is not observed. When the content of HPMC exceeds 0.5% by weight, there is a feeling of sliminess and the texture becomes worse.

The soft cream according to the present embodiment is a frozen dessert containing hydroxypropylmethylcellulose and manufactured without undergoing a curing step.
In the case of soft cream, since it has not been cured, it tends to melt out, melt off and lose shape as time elapses compared to hard ice cream. According to the said structure, generation | occurrence | production of these is delayed and it is suppressed that the above-mentioned problem arises.

The frozen confectionery raw material according to this embodiment contains hydroxypropylmethylcellulose.
According to the said structure, the frozen dessert with a long melt-down time is obtained.

The manufacturing method of the frozen confectionery which concerns on this embodiment manufactures frozen confectionery from the frozen confectionery raw material containing a hydroxypropyl methylcellulose.
According to the said structure, the frozen dessert with a long melt-down time is obtained.

(About frozen confectionery ingredients)
In this embodiment, raw materials other than HPMC contained in the frozen confectionery material are general raw materials used in frozen confectionery, such as water, milk, dairy products, sweeteners, fats and oils, stabilizers, emulsifiers, flavorings, salt, fruit juice, In addition, it is appropriately selected according to the type of frozen confectionery from pulp and the like.

The milk is not particularly limited, and examples thereof include milk and skim milk. Although it does not specifically limit as dairy products, For example, skim milk powder, prepared milk powder, cream, condensed milk, fermented milk etc. are mentioned. Only one type of milk and dairy product may be used, or two or more types may be mixed and used.

Although it does not specifically limit as a sweetener, For example, saccharides, such as sugar (sucrose, sucrose), glucose (glucose), fructose (fructose), maltose (maltose), lactose (lactose), trehalose, starch syrup, isomerized sugar; Sugar alcohols such as sorbitol, xylitol, maltitol, erythritol, and lactitol; non-sugar sweeteners such as aspartame, sucralose, acesulfame K, stevioside, thaumatin, glycyrrhizin, saccharin, and dihydrochalcone; Only one kind of sweetener may be used, or two or more kinds may be mixed and used.

Fats and oils are used as a skeletal component of the cream depending on the type of frozen dessert to be finally produced. The fats and oils are not particularly limited, and examples thereof include vegetable oils and fats such as palm, palm, palm kernel, soybean, and rapeseed; animal fats and oils such as lard, head, and fish oil. Milk fats such as butter and cream can also be used. Only one type of fats and oils may be used, or two or more types may be mixed and used.

Stabilizers moderately increase the viscosity of frozen confectionery ingredients and prevent separation of oil and fat in the frozen confectionery ingredients during the manufacturing process and storage distribution. Stabilizers are also used to control the ice crystal size of the cream and improve the texture of the cream. Although it does not specifically limit as a stabilizer, For example, plant-derived stabilizers, such as carrageenan, guar gum, locust bean gum, microcrystalline cellulose, pectin, starch, arabic gum; animal-derived stabilizers such as gelatin, casein, casein Na; carboxymethylcellulose ( CMC), and the like. Only one type of stabilizer may be used, or two or more types may be mixed and used.

The emulsifier has a function of dispersing fat. If the fat is not sufficiently dispersed, it is difficult to satisfactorily perform the sterilization process and the homogenization process. The emulsifier also affects overrun, dryness, texture, and the like. Although it does not specifically limit as an emulsifier, For example, glycerol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester etc. are mentioned. Only one type of emulsifier may be used, or two or more types may be mixed and used.

Any flavoring (flavor) may be used as long as it gives the desired fragrance to the frozen dessert, such as vanilla, chocolate, coffee, strawberry, apple, orange, grape, cinnamon, sweet melon, banana, peach, mango, mint, lemon, etc. Is mentioned. Only one type of fragrance may be used, or two or more types may be mixed and used.

(About production of frozen confectionery ingredients)
FIG. 1 is a flowchart showing a manufacturing process of the frozen dessert according to the present embodiment. The frozen dessert of the present invention is manufactured, distributed, and sold according to the steps shown in the flowchart of FIG. In FIG. 1, both “soft cream” and “hard ice cream” show the production of “ice creams”, but the production processes of “ice creams” and “ice confectionery” are substantially the same. In the case of ice confectionery, the homogenization step and the aging step may be omitted.

<Formulation process>
In the blending process, HPMC is introduced into a tank mixer of a blending apparatus together with raw materials such as water, milk, dairy products, sweeteners, fats and oils, stabilizers, emulsifiers, and fragrances, and uniformly mixed by stirring. Prepare a premix of the mix before heat sterilization called “mix”. The HPMC content is preferably 0.01% by weight or more and 0.5% by weight or less. In the blending process, the input amount of each other raw material is calculated in advance in consideration of the input amount of HPMC. In the blending step, preheating may be performed for uniform dissolution and mixing of the raw materials. The preheating temperature is not particularly limited, but is, for example, 50 to 80 ° C.

<Sterilization process>
In the sterilization step (heating step), a known continuous heating method such as UHT sterilization or HTST sterilization can be employed. The sterilization method is not limited to these methods, and for example, a batch type or continuous indirect heating method can be adopted. Note that the sterilization step may be performed after the homogenization step.

<Homogenization process>
In the homogenization process, the premix prepared in the preparation process is transferred to a homogenizer, and milk fat and fats and oils in the premix are pulverized and homogenized by the homogenizer. A conventionally known homogenizer, homomixer, colloid mill, or the like can be used as the homogenizer. Among frozen desserts, some raw material mixes that do not contain fats and oils are completely dispersed and dissolved during the preparation process. In the case of such a raw material mix, the homogenization process can be omitted.

<Cooling process>
In the cooling step, the mix after being heat sterilized is rapidly cooled. If the high-temperature mix after the sterilization process is allowed to stand, deterioration of the mix, emulsion breakage, and the like may occur. Therefore, the mix after the sterilization step is rapidly cooled to avoid alteration of the mix and emulsion breakage.

Hereinafter, the manufacturing process of hard ice cream will be described first, and the manufacturing process of soft ice cream will be described later.
<Aging process>
When the manufactured frozen confectionery material is an ice cream mix, the components in the mix are stabilized by aging the mix after the cooling process for several hours to 2 days (cooling temperature 5 to 10 ° C), and good at freezing Ice cream can be obtained.

<Freezing process>
The mix after the aging process is put into a frozen dessert manufacturing apparatus (freezer), cooled to a predetermined temperature while stirring and mixing the mix and air at a predetermined ratio, and air is embraced to make a creamy ice cream.

<Filling process>
After freezing, the finished ice cream is filled into a required container using a filling machine.
As the filling container, a conventionally known packaging container suitable for the purpose may be used.
Examples of container materials include, but are not limited to, processed paper, cup containers using plastic materials, bulk containers, pillow containers, standing pouches, and the like. The filling machine can use a known apparatus adapted to each.
The container filled ice cream may be further packaged.

<Curing process (hardening)>
The filled ice cream is cured to freeze. Curing can be done by cooling and curing the ice cream using known equipment. Examples include a method of applying cold air of −30 to −40 ° C. and a method of using the heat of vaporization of liquid nitrogen. Not. Since the curing rate affects the ice crystal growth of the ice cream during the process, quick freezing is desirable.

<Storage, logistics, sales>
The cured ice cream is stored frozen and distributed, delivered to each store, and then displayed and sold in a frozen stocker.

Then, the manufacturing process of a soft cream is demonstrated.
<Filling process>
When the frozen dessert is soft cream, the required amount of the soft cream mix that has been cooled is filled into a required container using a filling machine. As the filling container, a conventionally known packaging container suitable for the purpose may be used. Examples include, but are not limited to, a Tetra Pak container using processed paper, a Gobel top container, a pillow container made of plastic, and a back-in-box (BIB) inner bag. The filling machine can use a known apparatus adapted to each. Filling may or may not be aseptic. If filled under aseptic conditions, it can be distributed and stored for a long time at room temperature. As an example of a filling machine under aseptic conditions, an aseptic filling machine manufactured by Tetra Pak is known, but is not limited thereto. The container-filled soft cream mix may be further packaged, and as an example, a box of cardboard boxes may be used, but the present invention is not limited to this.

<Distribution>
The liquid soft cream mix packed in a cardboard box or the like is stored and distributed at room temperature, refrigerated or frozen conditions and delivered to each store.

<Manufacture and sale of soft ice cream using liquid soft ice cream mix>
As a soft cream manufacturing method using the liquid soft cream mix delivered to each store, for example, the following manufacturing method may be mentioned.
The liquid soft cream mix produced at the factory is packed and delivered to each store. Then, at the store, the liquid soft cream mix is put into a frozen dessert manufacturing apparatus, and the soft cream mix and air are stirred and mixed at a predetermined ratio, cooled to a predetermined temperature of −4 to −10 ° C., the air is embraced, and the cream By taking out the ice cream in the shape from the freezer according to the consumer's order and placing it in a spiral shape from the bottom to the top on a container such as a corn cup, without passing through the curing process, without being distributed, Soft ice creams are sold face-to-face in a soft state manufactured in the store.
The packaged soft cream mix is stored at room temperature, refrigerated or frozen, and is distributed at room temperature, refrigerated or frozen, and delivered to each store.

Examples of the present invention will be specifically described below, but the present invention is not limited to these examples.
1. Lactice ice cream (1) Relationship between HPMC content and retention time The relationship between HPMC content and retention time was examined. Hereinafter, the time until the soft ice cream melts is referred to as the holding time. The composition of the lacto ice standard soft cream mix base is as follows.
[Lact ice standard soft cream mix base]
Using raw materials such as sugars, dairy products, fats and oils, emulsifiers, stabilizers, water, and the like, a soft ice cream mix base of Lactice standard of Comparative Example 1 described later is prepared at the composition ratio in Table 1. Sugar, sugar syrup, etc. are used as sugars, skim milk powder etc. are used as dairy products, palm oil, palm oil are used as fats and oils, cellulose, casein Na, thickening polysaccharides are used as stabilizers, Others used were vanilla fragrance, carotene pigment and the like.

[Example 1]
Using HPMC (product name Metroze (registered trademark) “NE-100”, manufactured by Shin-Etsu Chemical Co., Ltd.), the above-mentioned lacto ice cream soft cream mix base was used so that the HPMC content was 0.01% by weight. The constituent materials and HPMC were mixed to prepare a lacto ice cream soft cream mix of Example 1. Specifically, the amount of saccharide added was reduced by the amount of HPMC added to the composition shown in Table 1 above.

Next, 1.7 L of the soft cream mix of Example 1 was put into a frozen dessert manufacturing apparatus (freezer NA6462WE manufactured by Nissei Co., Ltd.), and after about 1 hour from the start of freezing, about 110 g (about 140 ml) of soft cream was taken out and a corn cup The soft ice cream of Example 1 was manufactured by spirally stacking three and a half stages on a spiral (No. 15 cone manufactured by Nissei Co., Ltd.).

[Examples 2 to 6]
The composition of the soft cream mix base and the HPMC so that the content of HPMC is 0.03%, 0.05%, 0.10%, 0.30%, 0.50% Soft creams of Examples 2 to 6 were produced in the same manner as in Example 1 except that.

[Comparative Example 1]
A soft serve of Comparative Example 1 was produced in the same manner as Example 1 except that HPMC was not blended.

With respect to the soft creams of Examples 1 to 6 and Comparative Example 1, the holding time was measured by the following measurement method to evaluate the texture and the like.
[Measurement of retention time]
Incubator maintained at 35 ° C. (“IC101W” manufactured by Yamato Kagaku Co., Ltd.) in which the soft cream manufactured in Examples 1 to 6 and Comparative Example 1 was circulated with a small fan (“BSOTOS08WH” manufactured by Buffalo Co., Ltd.) The cone cup was supported by the cup holder on the plate. The door was closed to prevent outside air from flowing in, and the soft ice cream was observed to melt. At this time, the time from when the soft ice cream was put into the incubator until the soft ice cream melted on the plate was measured. Measurement was performed 8 times, and the average time was calculated as the retention time.

[Evaluation of texture, etc.]
In addition, the soft creams of Examples 1 to 6 and Comparative Example 1 were sampled and examined for quality such as texture, mouthfeel (viscosity), and flavor. The results are shown in Table 3. The criteria for evaluation are as follows.
A ... Good B ... Slightly slimy and texture is slightly bad.

The measurement results of the retention time and the evaluation results such as texture are shown in Table 2 and FIG. In FIG. 2, the horizontal axis represents HPMC content (% by weight), and the vertical axis represents retention time (seconds).

From Table 2 and FIG. 2, it can be seen that Examples 1 to 6 including HPMC have improved retention times compared to Comparative Example 1 not including HPMC. When the content of HPMC is 0.5% by weight, there is a slight sliminess and the texture is a little worse. The HPMC content is preferably 0.01% by weight or more and 0.50% by weight or less. The lower limit of the content is more preferably 0.02% by weight, and the upper limit of the content is more preferable in the order of 0.40% by weight, 0.30% by weight, and 0.25% by weight.

(2) Relationship between substitution degree of methoxy group and hydroxypropoxy group of HPMC and retention time Relationship between substitution degree of methoxy group and hydroxypropoxy group of HPMC and retention time was examined.
[Examples 7 and 8]
Soft ice creams of Examples 7 and 8 were produced in the same manner as Example 4 except that Metroze “SE-50” and “SFE-400” manufactured by Shin-Etsu Chemical Co., Ltd. were used as HPMC. The content of HPMC is 0.10% by weight.

[Comparative Example 2]
A soft ice cream of Comparative Example 2 was produced in the same manner as in Example 4 except that methylcellulose (“MCE-100”, manufactured by Shin-Etsu Chemical Co., Ltd.) was used instead of HPMC.

Tables 3 and 4 below show the product specifications and actual measurement values of “NE-100”, “SE-50”, “SFE-400”, “MCE-100”, and “NE-4000” described later. .

For Examples 4, 7, and 8 and Comparative Example 2, the retention time was measured. The results are shown in Table 5 below and FIG. The vertical axis in FIG. 3 represents the holding time, which is indicated in minutes and seconds.

From Table 5 and FIG. 3, it can be seen that Examples 4, 7, and 8 have improved retention times compared to Comparative Example 2 having methylcellulose containing no methoxy group and no hydroxypropoxy group. When Example 4 and Example 7 are compared, when the substitution degree of the hydroxypropoxy group is substantially the same, Example 7 containing HPMC having a higher substitution degree of the methoxy group has a longer retention time.

(3) Relationship between HPMC viscosity and retention time The relationship between HPMC content and retention time was examined.
[Example 9]
A soft ice cream of Example 9 was produced in the same manner as Example 4 except that Metroze “NE-4000” manufactured by Shin-Etsu Chemical Co., Ltd. was used as HPMC. The content of HPMC is 0.10% by weight.
For Examples 4 and 9, the retention time was measured. The results are shown in Table 6 below and FIG. The vertical axis in FIG. 4 represents the holding time, which is indicated in minutes and seconds.

From Table 6 and FIG. 4, it can be seen that Example 9 having a higher HPMC viscosity has a longer retention time than Example 4.

(4) Relationship between the number of heat sterilization treatments by the HPMC frozen confectionery manufacturing apparatus and the retention time The relationship between the number of heat sterilization treatments by the HPMC frozen confectionery manufacturing apparatus and the retention time was examined. About the soft cream of Example 4 whose content of HPMC is 0.10 weight%, the retention time when the sterilization process by a frozen dessert manufacturing apparatus was performed 0 times, 1 time, and 7 times was measured. The results are shown in Table 7 below and FIG. The vertical axis in FIG. 5 is the holding time, which is indicated in minutes and seconds.

As the number of sterilization treatments increases, the retention time decreases, but it can be seen from Table 7 and FIG. 5 that a sufficiently long retention time is obtained even when the number of sterilization treatments is seven.

2. Ice cream standard soft cream (1) Relationship between HPMC content and retention time The relationship between HPMC content and retention time was examined. The composition of the ice cream standard soft cream mix base is as follows.
[Ice cream standard soft cream mix base]
A sugar cream, dairy product, emulsifier, stabilizer, water, etc. were used as raw materials, and an ice cream standard soft cream mix base of Comparative Example 3 described later was prepared with the composition shown in Table 8. In addition, sugar etc. were used as saccharides, butter, skim milk powder etc. were used as dairy products, cellulose, casein Na, thickening polysaccharide was used as stabilizers, and carotene pigment etc. were used as others.

[Example 10]
As a HPMC, Metroze “NE-100” manufactured by Shin-Etsu Chemical Co., Ltd. is used, and the above-mentioned ice cream standard soft cream mix base constituent material and HPMC are used so that the HPMC content is 0.03% by weight. The ice cream standard soft cream mix of Example 10 was prepared by mixing, and the ice cream standard soft cream of Example 10 was produced in the same manner as Example 1. Specifically, the amount of saccharide added was reduced by the amount of HPMC added to the composition shown in Table 8 above.

[Examples 11 and 12]
Example 11 was carried out in the same manner as in Example 10 except that HPMC was mixed with the constituent material of the soft cream mix base so that the HPMC content was 0.10 wt% and 0.50 wt%. 12 soft ice creams were produced.

[Comparative Example 3]
A soft ice cream of Comparative Example 3 was produced in the same manner as in Example 10 except that HPMC was not blended.
In the same manner as in Example 1, the melting start time of the soft creams in Examples 10 to 12 and Comparative Example 3 was measured. The results are shown in Table 9 below and FIG. The horizontal axis in FIG. 6 represents the HPMC content (% by weight), and the vertical axis represents the retention time (seconds).

From Table 9 and FIG. 6, it can be seen that Examples 10 to 12 including HPMC have improved retention time compared to Comparative Example 3 not including HPMC. The HPMC content is preferably 0.03% by weight or more and 0.50% by weight or less. The lower limit of the content is more preferably 0.05% by weight, and the upper limit of the content is more preferably in the order of 0.40% by weight, 0.30% by weight, and 0.25% by weight.

(2) Relationship between substitution degree of methoxy group and hydroxypropoxy group of HPMC and retention time Relationship between substitution degree of methoxy group and hydroxypropoxy group of HPMC and retention time was examined.
[Examples 13 and 14]
Soft ice creams of Examples 13 and 14 were produced in the same manner as Example 11 except that Metroze “SE-50” and “SFE-400” manufactured by Shin-Etsu Chemical Co., Ltd. were used as HPMC. The content of HPMC is 0.10% by weight.

[Comparative Example 4]
A soft ice cream of Comparative Example 4 was produced in the same manner as Example 11 except that methylcellulose (“MCE-100”, manufactured by Shin-Etsu Chemical Co., Ltd.) was used instead of HPMC.

For Examples 11, 13, and 14 and Comparative Examples 3 and 4, the retention time was measured. The results are shown in Table 10 below and FIG. The vertical axis in FIG. 7 is the holding time, which is indicated in minutes and seconds.

From Table 10 and FIG. 7, it can be seen that Examples 11, 13, and 14 and Comparative Example 4 have improved retention time compared to Comparative Example 3 which does not contain HPMC. And Examples 11, 13, and 14 have a longer retention time than Comparative Example 4 containing methylcellulose containing no hydroxypropoxy group and containing only a methoxy group. By comparing Example 11 and Example 13, when the substitution degree of the hydroxypropoxy group is substantially the same, Example 13 containing HPMC having a higher substitution degree of the methoxy group has a longer retention time. By comparing Example 13 and Example 14, when the substitution degree of the methoxy group is substantially the same, Example 13 containing HPMC having a higher substitution degree of the hydroxypropoxy group has a longer retention time.

3. Ice cream standard hard ice cream (1) Relationship between HPMC content and retention time The relationship between HPMC content and retention time was examined.
[Example 15]
In order to make the HPMC content 0.10% by weight, the mix base (ice cream standard) shown in Table 8 was mixed with Metroise “SE-50” manufactured by Shin-Etsu Chemical Co., Ltd. as HPMC. A hard ice cream mix (ice cream standard) of Example 15 was prepared.
Next, the hard ice cream mix of Example 15 was put into a frozen dessert manufacturing apparatus (freezer NA6462WE manufactured by Nissei Co., Ltd.), frozen, and about 110 g (about 140 ml) of ice cream was taken out and a corn cup (Nissei Co., Ltd.) was obtained. (No. 15 corn, manufactured in No. 15) was placed in a spiral shape and placed in three and a half layers, immediately put in a freezer at −20 ° C. and allowed to harden by standing for 24 hours or longer. The hard ice cream of Example 15 (ice cream Standard). The product temperature after curing was about -20 ° C.

[Comparative Example 5]
A hard ice cream of Comparative Example 5 was produced in the same manner as in Example 15 except that HPMC was not blended.
And like Example 1, the retention time of the hard ice cream of Example 15 and Comparative Example 5 was measured. The results are shown in Table 11 below and FIG. The vertical axis in FIG. 8 is the holding time, which is indicated in minutes and seconds.

From Table 11 and FIG. 8, it can be seen that Example 15 including HPMC has a significantly improved retention time as compared with Comparative Example 5 not including HPMC.

4). Relationship between fat mass and retention time of soft cream mix The retention time when the fat mass was changed in the soft cream mix base of Table 1 was measured.
[Comparative Example 6]
A soft cream of Comparative Example 6 was produced in the same manner as in Example 1 except that the amount of fat in the soft cream mix base was 0% by weight and HPMC was not blended. In addition, it mix | blended with respect to the composition of the said Table 1 by making the addition amount of saccharides into the part which made fat amount 0 weight%.
[Comparative Example 7]
A soft ice cream of Comparative Example 7 was produced in the same manner as Comparative Example 6 except that 0.10 wt% of Metroze “NE-100” manufactured by Shin-Etsu Chemical Co., Ltd. was blended as HPMC. In addition, it mix | blended with respect to the composition of the said comparative example 6, reducing the addition amount of saccharides by the part which added HPMC.

[Comparative Example 8]
A soft ice cream of Comparative Example 8 was produced in the same manner as Comparative Example 6 except that the amount of fat in the soft cream mix base was 3.0% by weight.
[Example 16]
A soft ice cream of Example 16 was produced in the same manner as Comparative Example 8 except that 0.10 wt% of the HPMC was added.

The comparative example in which the fat amount of the soft cream mix base was 6.0 wt% and no HPMC was added corresponds to the comparative example 1, the fat amount of the soft cream mix base was 6.0 wt%, The Example which mix | blended HPMC with 0.10 weight% is equivalent to the said Example 4. FIG.

[Comparative Example 9]
A soft cream of Comparative Example 9 was produced in the same manner as Comparative Example 6 except that the fat content of the soft cream mix base was 9.0% by weight.
[Example 17]
A soft ice cream of Example 17 was manufactured in the same manner as Comparative Example 10 except that 0.10 wt% of the HPMC was added.

[Comparative Example 10]
A soft ice cream of Comparative Example 10 was produced in the same manner as Comparative Example 6 except that the amount of fat in the soft cream mix base was 15.0% by weight.
[Example 18]
A soft ice cream of Example 18 was produced in the same manner as Comparative Example 11 except that 0.10 wt% of the HPMC was added.

In the same manner as in Example 1, the holding times of the soft creams of Examples 4, 16 to 18 and Comparative Examples 1 and 6 to 10 were measured. The results are shown in Table 12, FIG. 9, and FIG. In FIG. 9, the horizontal axis represents fat content (% by weight), and the vertical axis represents retention time (seconds). In FIG. 9, the results of Comparative Example 7 and Examples 4 and 16 to 18 are shown. FIG. 10 is a graph showing the retention times of the soft creams of Examples 4 and 16 to 18 and Comparative Examples 1 and 6 to 10. In FIG. 10, the horizontal axis represents fat content (% by weight), and the vertical axis represents retention time, which is indicated in minutes and seconds.

From Table 12, FIG. 9, and FIG. 10, it can be seen that when the fat content is 3% by weight or more, the retention time is improved by adding HPMC. The lower limit of the fat content is preferably 4% by weight, and more preferably 5% by weight.

As mentioned above, when HPMC is contained in the ice cream mix base in an amount of 0.01% by weight or more and 0.50% by weight or less, the holding time is extended well in a state in which good viscosity, flavor and texture are maintained. It was confirmed. And when fat content is 3 weight% or more and 15 weight% or less, favorable holding time is obtained.

The embodiment disclosed this time should be considered as illustrative in all points and not restrictive. The scope of the present invention is intended to include all modifications within the scope of the claims and the scope equivalent to the scope of the claims.

Claims

A frozen dessert characterized by containing hydroxypropylmethylcellulose.
The frozen confectionery according to claim 1, comprising a fat content of 3% by weight or more.
The frozen dessert according to claim 1 or 2, characterized in that the time from melting in the incubator maintained at 35 ° C and circulating air inside is 130 seconds or more.
4. The substitution degree of methoxy group of the hydroxypropylmethylcellulose is 19% or more and 30% or less, and the substitution degree of hydroxypropoxy group is 4% or more and 12% or less. The frozen dessert described in the item.
The frozen dessert according to any one of claims 1 to 4, wherein the hydroxypropyl methylcellulose is contained in an amount of 0.01 wt% to 0.5 wt%.
Soft ice cream containing hydroxypropylmethylcellulose and manufactured without a curing process.
Frozen confectionery raw material characterized by containing hydroxypropylmethylcellulose.
The manufacturing method of the frozen dessert which manufactures frozen dessert using the frozen dessert raw material of Claim 7.