WO2021106044A1

WO2021106044A1 - Foamed foodstuff and production method for same

Info

Publication number: WO2021106044A1
Application number: PCT/JP2019/046002
Authority: WO
Inventors: 剛史豊田
Original assignee: Ｆｕｌｌｌｉｆｅ株式会社
Priority date: 2019-11-25
Filing date: 2019-11-25
Publication date: 2021-06-03
Also published as: JPWO2021106044A1

Abstract

The purpose of the present invention is to provide a foamed foodstuff which can maintain the post-foaming shape thereof over an extended period of time even if the fat content is a certain level or above. This method for producing the foamed foodstuff includes: a foaming step in which a fruit-derived tannin is mixed into a cream ingredient containing a fat content at a weight concentration of 3%, to foam the cream ingredient and to obtain a cream-like food product; a shaping step for shaping the foamed cream-like food product; and a freezing step for freezing the shaped cream-like food product. The fruit-derived tannin is obtained from a fruit by hot water extraction under a condition of, for example, 85°C to 95°C for 30 minutes or longer, or under a condition of 115°C to 125°C for 10 minutes or longer.

Description

Foamed ingredients and their manufacturing method

The present invention relates to a foamed food material and a method for producing the same, and more particularly to an improvement in a method for producing a foamed food material for foaming a creamy food.

Creams such as fresh cream, ice cream, and soft serve can be molded into various shapes while maintaining appropriate softness by mixing air and foaming. For this reason, the foamed cream is widely used in the decoration of foods such as desserts.

If such a cream after foaming is left at room temperature for a long time, the foamed state cannot be maintained and the shape will collapse, so it is necessary to store it at a low temperature. On the other hand, in Patent Document 1, for example, by adding gelatin, konjac flour, sugars and starch to fresh cream, the shape retention of the cream is improved and the shape of the cream after foaming is maintained at room temperature for a long time. It is stated that it should be done.

Further, Patent Document 2 describes that the shape of the cream after foaming is maintained at room temperature for a long time by adding pectin. Further, Patent Document 2 also describes that the addition of this pectin suppresses the separation of water from the cream after foaming, that is, so-called water separation, during freezing and thawing.
Further, Patent Document 3 describes that a processed fruit product obtained by removing water from the fruit and having a solid content of 40% or more is added to a creamy food and foamed.
In addition, Patent Document 4 describes a cream-like food composition to which tannic acid is added, which does not contain any fat or has a significantly reduced fat content.

JP-A-2005-278482 Japanese Patent Application Laid-Open No. 2003-180280 JP 2011-147422 JP 2013-179885

In the creams described in

Patent Documents

1 and 2, the shape of the cream after foaming can be maintained at room temperature for a long time, but since the content of pectin and gelatin is high, the cream after foaming melts in the mouth. There was a problem that the taste was spoiled.
Further, higher shape retention than the cream described in Patent Document 3 is required.

The present invention has been made in view of the above circumstances, and provides a foamed food material capable of maintaining the shape after foaming at room temperature for a longer period of time even if a certain amount or more of fat is contained. The purpose is to do. Furthermore, an object of the present invention is to provide a method for producing a foamed food material, which can improve the heat insulating property and maintain the shape after foaming at room temperature for a longer period of time.

As a result of diligent studies in view of the above circumstances, the present inventor added fruit-derived tannins to a creamy food containing a certain amount or more of fat, thereby forming the shape at room temperature for a long time. We have found that it has the effect of maintaining, and completed the present invention.

In the first method for producing a foamed frozen food product according to the present invention, a cream raw material containing a fat content having a weight concentration of 3% or more is mixed with fruit-derived tannin and foamed to obtain a creamy food. It has a step, a molding step of molding a foamed creamy food, and a freezing step of freezing the molded creamy food.

The second method for producing a foamed frozen food product according to the present invention is an extraction step of heating a fruit at 85 ° C. or higher and 125 ° C. or lower for 10 minutes or longer to extract an extract containing tannin, and a cream raw material. A foaming step of adding an extracted extract and foaming so as to have a volume ratio of 1% or more and less than 10% to obtain a creamy food, and a molding step of molding the foamed creamy food. It has a freezing step to freeze the molded creamy food.

In the extraction step, hot water is extracted from the fruit under the conditions of 85 ° C. or higher and 95 ° C. or lower for 30 minutes or longer, or 115 ° C. or higher and 125 ° C. or lower for 10 minutes or longer, and the cream raw material has a weight concentration of 3% or higher. Contains fat.

The third foamed foodstuff according to the present invention contains a fat content having a weight concentration of 3% or more, and has a creamy food that has been foamed and a fruit-derived tannin added to the creamy food.

The tannin was obtained by hot water extraction from fruits under the conditions of 85 ° C. or higher and 95 ° C. or lower for 30 minutes or longer, or 115 ° C. or higher and 125 ° C. or lower for 10 minutes or longer.

The foamed food of the present invention has higher shape retention than the conventional product even if the fat content is a certain amount or more.

It is a photograph which showed an example of the decoration of the cake using the strawberry cream by the Example of this invention. It is a figure which evaluated the relationship between the amount of strawberry concentrated juice and the effect of maintaining the shape of strawberry cream at room temperature and suppressing water separation at the time of cold thawing. It is a figure which evaluated the relationship between the amount of strawberry concentrated fruit juice, the shape maintenance of strawberry cream at room temperature, the effect of suppressing water separation at the time of cold thawing, and the taste of strawberry cream. The state (unfrozen) of the prepared cream is shown. It is a figure which evaluated the relationship between the amount of tapioca and the texture at the time of freezing of a cream. The state change when the prepared cream is cold-thawed is shown. The state before and after heating of the ice cream-like food whose shape retention was enhanced by the modification 2 is shown. It is a figure which shows the shape-retaining property of the ice cream to which tannin was added.

The creamy food of the present invention is an oil-in-water emulsion that can be foamed, and specific examples thereof include fresh cream, ice cream before foaming, and soft serve ice cream. The fresh cream is not limited to those having a milk fat content of 18% or more, and may be, for example, a milk fat content to which a stabilizer or an emulsifier is added, or a vegetable fat content to a skim milk powder, an emulsifier, or a stabilizer. And may be a synthetic cream to which water or the like is added. Further, the ice cream is an ice confectionery produced by being foamed and containing a milk solid content, and is not limited to an ice cream having a milk solid content of 15% or more.

The cream of the present embodiment is a general term for creamy foods and mixtures of creamy foods and processed fruit products. The cream includes both pre-foaming and post-foaming, and includes, for example, ice cream produced by adding processed fruit products and foaming, and intermediate products thereof.

Hereinafter, the foamed food material of the present invention and the method for producing the same will be described. The foamed foodstuff of the present invention is a creamy food product to which a processed fruit product is added and foamed. By adding the processed fruit product to the creamy food, the shape retention of the cream after foaming can be improved, and the shape of the cream can be maintained at room temperature for a long time. Further, conventionally, when the cream after foaming is frozen and thawed, there is a problem that the water content of the cream and the oil and fat are separated from each other, and the foamed state of the cream cannot be maintained. In particular, when the creamy food is fresh cream, there is a problem that the cream after foaming cannot be stored for a long period of time because the water is separated when the cream after foaming is frozen. On the other hand, in the present invention, by adding a processed fruit product to a creamy food and foaming it, it is possible to suppress water separation during freezing and thawing. In addition, by suppressing water separation, the taste before freezing can be maintained even after thawing. In particular, when the creamy food is fresh cream, the cream after foaming can be stored frozen without separating water, which is very convenient.

<Processed fruit products>
The processed fruit product of the present invention is a food product obtained by processing the fruit by heating, crushing or the like, and includes, for example, concentrated fruit juice, puree, paste and the like. The fruit used in this processed fruit product is preferably a fruit containing a large amount of pectin and citric acid. For example, strawberries, oranges, apples, peaches, grapes, blueberries, lemons, melons, bananas and mangoes are suitable. Moreover, it may be a combination of two or more kinds of fruits. In particular, it has been confirmed that processed fruit products using strawberries have a remarkable effect of maintaining the shape of cream for a long time after foaming and suppressing water separation.

Fruits contain pectin, citric acid and oligosaccharides. Pectin and oligosaccharides increase the viscosity of the cream after foaming, maintain the shape of the cream for a long time, and have the effect of suppressing water separation during freezing and thawing. Furthermore, citric acid also has the effect of maintaining the shape of the cream after foaming for a long time. Therefore, by adding the processed fruit product to the creamy food, each of the three components of pectin, citric acid and oligosaccharide is allowed to act, and the shape of the cream after foaming is efficiently maintained at room temperature for a long time and cooled. It is possible to suppress water separation during thawing.

That is, according to the present invention, the amount of pectin in the cream is increased as compared with the case where pectin itself is added to maintain the shape for a long time at room temperature and suppress water separation during cold thawing as described in Patent Document 2. Can be reduced. Therefore, the smoothness of the cream is not impaired. Moreover, since the processed fruit product is added, the taste of the cream can be improved. As described above, in the processed fruit product of the present invention, pectin, oligosaccharide and citric acid can be added in a well-balanced manner. Therefore, it is desirable to use a processed fruit product to which a thickening polysaccharide such as pectin is not added.

Further, as the processed fruit product of the present invention, concentrated fruit juice is particularly desirable. By removing the insoluble components in the processed fruit product, the concentration of the processed fruit product becomes constant in the cream after foaming. Therefore, the effect of maintaining the foamed state in the cream does not become uneven. The insoluble component means a component that is not dissolved in water, and is removed by, for example, filtering.

Furthermore, when producing concentrated juice, it is desirable to remove the insoluble components of the fruit after boiling the fruit. By boiling the fruit before removing the insoluble component, the polyphenol contained in the insoluble component of the fruit dissolves in the fruit juice, and the amount of the polyphenol contained in the concentrated fruit juice can be increased. Polyphenols have the property of being a surfactant and can maintain the foaming state of the cream. Therefore, by producing the concentrated fruit juice by the method of increasing the concentration of polyphenols as described above, it is possible to obtain a more remarkable effect in both maintaining the shape of the cream for a long time after foaming and suppressing water separation. Polyphenols are contained in, for example, strawberries, oranges, apples, peaches, grapes, blueberries, lemons, melons, bananas and mangoes.

It is desirable to use the processed fruit product of the present invention having a solid content of 40% or more by removing the water content of the fruit. Removing water from a fruit means removing water from the fruit, juice, or crushed fruit. The method for removing water from the fruit includes, for example, boiling concentration, membrane concentration, and the like, but is not limited to these specific embodiments.

The solid content is the ratio of the mass of the processed fruit product excluding water, and is the sum of the dissolved components such as sugar, pectin and citric acid and the insoluble components such as fiber. The greater the amount of pectin, oligosaccharides and citric acid in the cream, the greater the effect of maintaining the foamed state of the cream. Insoluble components such as fiber have the effect of improving the taste of the cream after foaming. On the other hand, water has the property of making it difficult for fresh cream to foam, and when the ratio of water to the solid content in the processed fruit product increases, the effect of pectin and the like maintaining the foamed state of the cream is canceled by the water. It will be lost. Therefore, by using a processed fruit product from which the water content of the fruit has been removed, the ratio of water content to the amount of pectin, citric acid, etc. added to the cream can be reduced, and the shape of the cream after foaming can be maintained for a long time and water can be removed. A good effect can be obtained for any of the suppressions. As will be described later, it has been confirmed that the processed fruit product obtained by removing the water content of the fruit to have a solid content of 40% by mass or more has a remarkable effect on both maintaining the shape for a long time and suppressing water separation.

In particular, when a processed fruit product having a solid content ratio higher than that of a creamy food product is added to a creamy dairy product, the water content ratio in the cream after foaming becomes smaller than when the processed fruit product is not added. Therefore, a remarkable effect can be obtained for both maintaining the shape of the cream for a long time after foaming and suppressing water separation. This point can be explained as follows. The solid content of creamy foods includes, for example, milk fat and non-fat solids. The fat-free solid content ratio contributes to the foaming characteristics of the cream. Therefore, the solid content ratio in the processed fruit product is larger than the fat-free solid content ratio in the cream-like food of the cream-like food, so that the shape of the cream after foaming is maintained for a long time. It is considered that the effects are obtained for both the suppression of water separation and the suppression of water separation.

<Other materials>
In the present invention, sweeteners can be added to creamy dairy products, processed fruit products or mixtures thereof. Sweeteners include, for example, sugar, powdered sugar, lactose, glucose, fructose, maltose, candy, oligosaccharides, trehalose, sorbitol, xylitol, mannitol, sucralose, stevia, aspartame, acesulfame potassium, honey and saccharin.

In the present invention, for example, chocolate, matcha, processed egg products, flavors, coloring agents, preservatives and the like can be appropriately selected and added in addition to the above-mentioned components.

<Manufacturing process of foamed ingredients>
The foamed food material of the present invention can be produced by the following steps.
(A) Step of adding processed fruit product to creamy food and foaming (B) Step of molding cream after foaming The following steps (A) and (B) will be described in detail.

Process (A):
Add processed fruit products to creamy foods. At this time, it is desirable to add a processed fruit product having a volume of 2% or more of the volume of the creamy food in the state before foaming. By adding the processed fruit product at this ratio, the cream after foaming can obtain a remarkable effect in both maintaining the shape for a long time and suppressing water separation. When the ratio of the processed fruit product is less than 2% of the volume of the creamy food, the amount of pectin, oligosaccharide, citric acid and the like added is small, and a sufficient effect cannot be obtained.

As will be described later, in a processed fruit product obtained by removing water from the fruit to have a solid content of 40% by mass, if a processed fruit product having a solid content of 2% or more of the volume of the creamy food is added in the state before foaming, after foaming. It has been confirmed that particularly good effects can be obtained for both maintaining the shape of the cream for a long period of time and suppressing water separation. Further, in the present invention, sugar, chocolate and the like can be appropriately added as needed.

Next, foam a mixture of creamy food and processed fruit products. Due to the action of pectin and oligosaccharides contained in the processed fruit product, foaming can be easily performed in a short time as compared with the case where the processed fruit product is not added.

Process (B):
Mold the foamed cream. For example, the cream is served in a container or the cream is squeezed out using a mouthpiece. Examples of confectioneries produced by the steps (A) and (B) include cakes, mousses, parfaits, ice creams, and soft serve ice creams.

According to the present invention, the shape of the cream after molding can be maintained at room temperature for a long time. In addition, since it is possible to suppress water separation of the cream during cold thawing, the cream after molding can be stored frozen. Specifically, confectionery with cream decoration can be stored for a long period of time. Further, even if the cream is repeatedly cooled and thawed, the water separation of the cream is suppressed, so that the temperature control at the time of distribution becomes easy. In the present invention, the step of molding the cream after foaming is not essential and can be omitted.

Strawberries were boiled down and then squeezed to produce strawberry juice, which was further heated and concentrated to obtain strawberry concentrated fruit juice having a solid content of 65% by mass. Add 5 ml of this strawberry concentrated juice and 100 g of sugar to 100 ml of pure milk fat cream with a solid content of 20 to 30% by mass, mix until the strawberry concentrated juice is no longer lumpy, and further foam to obtain strawberry cream. It was. When the foamed cream was allowed to stand, it became firm enough to stand up.

FIG. 1 is a photograph showing an example of cake decoration using this strawberry cream. This strawberry cream was easy to mold and could be decorated as shown in FIG. Furthermore, the mouthfeel was good, and the sweet and sour taste of the strawberry concentrated juice was slight and the taste was good.

FIG. 2 is a diagram evaluating the relationship between the amount of strawberry concentrated juice and the effect of maintaining the shape of strawberry cream at room temperature and suppressing water separation during cold thawing. As the strawberry cream to be evaluated, the amount of strawberry concentrated fruit juice was changed in the range of 0 ml to 50 ml, and other than that, the strawberry cream prepared by the same formulation and manufacturing method as the above-mentioned strawberry cream was used. The shape retention was evaluated by allowing the strawberry cream to stand at room temperature for 7 hours and visually confirming the change in the shape of the strawberry cream. The shape retention was evaluated in three stages: no shape change, slight shape change, and conspicuous shape change. The water separation was evaluated by freezing the prepared strawberry cream at -18 ° C or lower, thawing it in a refrigerated environment, and visually confirming the change in shape. The evaluation of water separation was performed in three stages: no water separation, slight water separation, and large water separation. As for the taste of the strawberry cream, when 1 ml to 15 ml of the concentrated strawberry juice was added to 100 ml of the fresh cream, the acidity of the strawberry was added to the fresh cream, and the taste was good. When 20 ml to 50 ml of concentrated strawberry juice was added to 100 ml of fresh cream, the acidity of strawberries became stronger.

The evaluation of the shape retention of the prepared strawberry cream was as follows. When 4 ml to 7 ml of concentrated strawberry juice was added to 100 ml of fresh cream, the shape of the strawberry cream after foaming did not change, and a particularly good effect of maintaining the shape was confirmed. In addition, when 1 ml or 2 ml of strawberry concentrated juice was added, that is, when 1% or 2% of fresh cream was added by volume, a slight change in the shape of strawberry cream was observed, but strawberry concentrated juice was observed. It was confirmed that it has the effect of maintaining the shape of the cream as compared with the one without the addition of. On the other hand, when the concentrated strawberry juice was not added, the shape of the strawberry cream changed conspicuously and the shape could not be maintained. When 10 ml to 50 ml of strawberry concentrated juice is added, that is, when 10% to 50% of fresh cream is added by volume, the specific gravity of the strawberry cream becomes large and it becomes difficult to foam, and the shape of the strawberry cream changes. However, it was confirmed that the effect of maintaining the shape of the cream was improved as compared with the case where the concentrated strawberry juice was not added. That is, it can be seen that it is desirable to add strawberry concentrated fruit juice to the fresh cream and foam it so that the volume ratio is 1% to 50%.

Also, the prepared strawberry cream was cold-thawed and the shape and taste were confirmed. When 4 ml to 10 ml of strawberry concentrated juice was added to 100 ml of fresh cream, there was no change in shape during thawing, and a good effect of suppressing water separation was confirmed. The taste was also good, and no change in taste was observed compared to before freezing. On the other hand, when 1 ml or 2 ml of strawberry concentrated juice was added to 100 ml of fresh cream, a slight change in shape was observed at the time of thawing, but the effect of suppressing water separation was improved as compared with the case where strawberry concentrated juice was not added. It could be confirmed. In addition, when 15 ml to 50 ml of strawberry concentrated fruit juice was added to 100 ml of fresh cream, a slight change in shape was observed at the time of thawing, but the effect of suppressing water separation was confirmed as compared with the case where strawberry concentrated fruit juice was not added. It was.

By diluting the strawberry concentrated juice of Example 1 with water, a strawberry concentrated juice having a solid content of 13% by mass and a solid content of 39% by mass was obtained.

FIG. 3 is a diagram evaluating the relationship between the amount of strawberry concentrated juice, the shape maintenance of strawberry cream at room temperature, the effect of suppressing water separation during cold thawing, and the taste of strawberry cream. The strawberry cream to be evaluated has the same composition and manufacturing method as the strawberry cream of Example 1 except that the amount of strawberry concentrated juice having a solid content of 13% by mass and a solid content of 39% by mass is changed in the range of 2 ml to 50 ml. The one prepared in the above was used. The shape retention was evaluated by allowing the strawberry cream to stand at room temperature for 7 hours and visually confirming the change in the shape of the strawberry cream. The shape-retaining property was evaluated in two stages as to whether or not the shape change was suppressed as compared with the case where the concentrated strawberry juice was not added. The water separation was evaluated by freezing the prepared strawberry cream at -18 ° C or lower, thawing it in a refrigerated environment, and visually confirming the change in shape. The evaluation of water separation was carried out in two stages as to whether or not the change in shape during cold thawing was suppressed as compared with the case where the concentrated strawberry juice was not added. In addition, the taste of strawberry cream was evaluated.

The evaluation of the shape retention of the prepared strawberry cream was as follows. When 5 ml or 10 ml of strawberry concentrated fruit juice having a solid content of 13% by mass was added to 100 ml of fresh cream, the effect of suppressing the shape change at room temperature could not be confirmed as compared with the case where strawberry concentrated fruit juice was not added. It was. Strawberry concentrated juice with a solid content of 39% by mass added to 100 ml of fresh cream in an amount of 2 ml, 5 ml or 50 ml, that is, 2%, 5% or 50% of fresh cream added by volume, respectively. It was confirmed that each of them had the effect of suppressing the shape change at room temperature as compared with the one to which the concentrated fruit juice was not added.

In addition, the evaluation of water separation of the prepared strawberry cream was as follows. When 5 ml or 10 ml of strawberry concentrated fruit juice having a solid content of 13% by mass was added to 100 ml of fresh cream, the effect of suppressing the shape change during cold thawing could not be confirmed as compared with the case where strawberry concentrated fruit juice was not added. When 2 ml, 5 ml or 50 ml of strawberry concentrated juice having a solid content of 39% was added to 100 ml of fresh cream, the effect of suppressing the change in shape during cold thawing was confirmed as compared with the case where strawberry concentrated juice was not added. ..

The evaluation of the taste of the prepared strawberry cream was as follows. When 5 ml or 10 ml of strawberry concentrated fruit juice having a solid content of 13% by mass was added to 100 ml of fresh cream, the taste was the same as that of normal fresh cream. When 2 ml, 5 ml or 50 ml of strawberry concentrated juice having a solid content of 39% was added to 100 ml of fresh cream, the acidity of strawberry was added to the fresh cream, and the taste was good.

5 ml or 10 ml of strawberry concentrated juice having a solid content of 13% of Example 2 was added, and a small amount of citric acid was further added. Other than that, a strawberry cream was prepared by the same formulation and manufacturing method as that of Example 1. The shape retention, water separation and taste were evaluated by the same method as in 2. It was confirmed that this strawberry cream had the effect of suppressing the shape change at room temperature in either case of adding 5 ml or 10 ml of strawberry concentrated fruit juice, as compared with the case of adding 5 ml or 10 ml of strawberry concentrated fruit juice. In addition, it was confirmed that the effect of suppressing the change in shape during cold thawing was confirmed in either of the cases in which 5 ml or 10 ml of the strawberry concentrated fruit juice was added, as compared with the cases in which the strawberry concentrated fruit juice was not added. However, all of these strawberry creams were too sour and the taste was not good.

In other words, even with strawberry cream using strawberry concentrated juice with a solid content of 13%, by adding citric acid to harden the protein, it has a good effect on both maintaining the shape at room temperature and suppressing water separation during cold thawing. However, the acidity became strong and the taste was not good. On the other hand, the strawberry cream using the strawberry concentrated juice having a solid content of 39% or 65% obtains good effects in both maintaining the shape at room temperature and suppressing water separation during cold thawing without adding citric acid. be able to. Therefore, a good taste can be obtained by adding the acidity of strawberries to the fresh cream.

The above effect when strawberry concentrated juice is used becomes better as the solid content ratio of strawberry concentrated juice increases. Therefore, from the experimental results of Examples 1 to 3, if strawberry concentrated fruit juice having a solid content of 40% or more is used, good effects can be obtained for both maintaining the shape at room temperature and suppressing water separation during cold thawing. It can be seen that a fresh cream with a good flavor and the acidity of strawberries can be obtained.

[Modification 1]
As a modified example of each of the above examples, a form in which pregelatinized starch is used instead of the processed fruit product will be described. Even if pregelatinized starch is used instead of the processed fruit product, the shape of the foamed food can be maintained at room temperature for a long time in the same manner as described above.
As a specific example of pregelatinized starch, an example using tapioca will be described. In this modified example, 10 g of tapioca powder and 100 g of water are added to 100 g of a commercially available soft mix (cream component of milk fat), mixed until there is no lump, and further foamed to obtain a cream (Fig. 4). It was. When this was left in the freezer, it became ice cream-like.

FIG. 5 is a diagram evaluating the relationship between the amount of tapioca and the texture of the cream when frozen. As the cream to be evaluated, the amount of tapioca was changed to 5 g or 3 g, and other than that, a cream prepared by the same formulation and manufacturing method as the above-mentioned cream was used. The texture was evaluated by putting a spoon in the cream and checking it.

The texture of the prepared cream was as follows. As shown in FIG. 5, with 100 g of soft mix (powder) and 5 g of tapioca added, 2 hours after putting it in the freezer, it cools smoothly and becomes solid and ready to eat, and after 5 hours, it is a little difficult for the spoon to enter. It hardened to a firmness, and after 6 hours, it had a hardness that did not fit in a spoon and had a mochi-like texture. After 20 hours in the freezer, it was hard and not ready to eat, but it had almost no water.
On the other hand, in the case of adding 3 g of tapioca powder to 100 g of soft mix (powder), it is not yet soft and hardened 2 hours after being placed in the freezer. Then, after 3 hours, it cooled smoothly and became solid and ready to eat, and after 4 hours, it became just right. After 6 hours, it was hard enough to fit in a spoon and had a rice cake-like texture. After 20 hours, it was hard and not ready to eat, but there was almost no water.

FIG. 6 shows a change of state when the prepared cream is cold-thawed. When 10 g of tapioca powder is added to 100 g of soft mix (powder), it cannot be melted even if it is allowed to stand at room temperature for 15 minutes. After allowing it to stand at room temperature for 30 minutes, it returns to the state shown in FIG.
In addition, 2 g of strawberry concentrated fruit juice may be further added to 100 g of soft mix (powder) and 10 g of tapioca flour.

[Modification 2]
As a further modification of each of the above examples and modifications, an example in which concentrated fruit juice is extracted from strawberries at high temperature and high pressure to further improve the shape retention of creamy foods will be described. In the second modification, the strawberry is heated to 150 ° C. or higher and 250 ° C. or lower under a high pressure of 1.5 atm or more and 3.0 atm or less to extract concentrated fruit juice. More specifically, the strawberry is boiled at 190 ° C. or higher and 210 ° C. or lower under a high pressure of 1.9 atm or more and 2.2 atm or less, and then the insoluble component is removed to extract the concentrated fruit juice.
The concentrated strawberry juice thus extracted is added to the creamy food so as to be 1% or more and less than 10% by volume and foamed.
By molding the foamed mixture and freezing it, an ice cream-like food with high shape retention is produced.
FIG. 7 (A) is a photograph of an ice cream-like food (before heating) whose shape retention has been enhanced by the modification 2, and FIG. 7 (B) is a photograph of the ice cream-like food of FIG. 7 (A). It is a photograph of what was heated at 40 ° C. for 3 hours. In the ice cream-like food shown in this figure, insoluble components are removed from strawberries boiled at 180 ° C at 2 atm to extract concentrated juice, and the extracted concentrated juice is mixed with a soft mix to foam and freeze. It was done.
As can be seen from FIG. 7B, the shape is maintained even when left at room temperature in summer for 3 hours. It is considered that the functionality was enhanced by removing the unnecessary component dietary fiber by decomposing it firmly by high-pressure extraction.
[Modification 3]
As the retaining component, rice flour, cornstarch, tapioca, potato starch, or pectin derived from wheat flour may be used. More preferably, only one type of rice flour, cornstarch, tapioca, potato starch, or wheat flour is used. That is, it is preferable that the extract extracted from rice flour, cornstarch, tapioca, potato starch, or wheat flour is the main component of the retention component and accounts for 97% by mass or more. A thickener such as gelatin may be added.
By adopting a single type of pectin-containing extract, it becomes easy to control the shape retention.

[Modification example 4]
As a further modification of each of the above examples and modifications, an example of adding fruit-derived tannins to a creamy food having a fat content of 3% or more by weight will be described. By adding fruit-derived tannins, it is possible to produce foamed foodstuffs having excellent shape retention even in creamy foods having a fat content of 3% or more by weight. The fruit-derived tannin is contained in, for example, an extract obtained by heating a fruit at 85 ° C. or higher and 125 ° C. or lower for 10 minutes or longer and extracting it with hot water. Fruit-derived tannins are more preferably used in an extract extracted with hot water from fruits such as strawberries under the conditions of 85 ° C. or higher and 95 ° C. or lower for 30 minutes or longer, or 115 ° C. or higher and 125 ° C. or lower for 10 minutes or longer. It is included.
The extract containing tannin is added to the cream raw material so as to be 1% or more and less than 10% by volume.

FIG. 8 is a diagram showing the shape retention of ice cream to which tannin is added.
As shown in FIG. 8, an ice cream having a fat content of a certain amount or more (comparative example) has low shape retention, and when left in a room at 22 ° C., it begins to melt in about 20 minutes, and after 1 hour, the original shape is restored. I won't stop. Along with this, the heat insulating property also decreases, and the temperature at the center of the ice rises sharply.
On the other hand, the ice cream of this modified example has high shape retention, so that it retains its original shape even after 1 hour has passed. In addition, since the ice center temperature rises slowly, it is inferred that each foam contained in the foamed creamy food is retained in shape.
As described above, by adding fruit-derived tannins to creamy foods having a fat content of a certain amount or more, the shape retention of the cream is improved.

Claims

A foaming step of mixing fruit-derived tannins with a cream ingredient containing a fat content having a weight concentration of 3% or more and foaming to obtain a creamy food.
Molding steps to mold foamed creamy foods,
A method for producing a foamed frozen food product, which comprises a freezing step of freezing the molded creamy food.
An extraction step in which the fruit is heated at 85 ° C. or higher and 125 ° C. or lower for 10 minutes or longer to extract an extract containing tannins.
A foaming step of adding an extracted extract to the cream raw material so that the volume ratio is 1% or more and less than 10% and foaming to obtain a creamy food.
Molding steps to mold foamed creamy foods,
A method for producing a foamed frozen food product, which comprises a freezing step of freezing the molded creamy food.
In the extraction step, hot water is extracted from the fruit under the conditions of 85 ° C. or higher and 95 ° C. or lower for 30 minutes or longer, or 115 ° C. or higher and 125 ° C. or lower for 10 minutes or longer.
The method for producing a frozen food material according to claim 2, wherein the cream raw material contains a fat content having a weight concentration of 3% or more.
Creamy foods that contain fat with a weight concentration of 3% or more and are foamed,
A foamed food with fruit-derived tannins added to the creamy food.
The tannin is obtained by extracting hot water from fruits under the conditions of 85 ° C. or higher and 95 ° C. or lower for 30 minutes or longer, or 115 ° C. or higher and 125 ° C. or lower for 10 minutes or longer. Foamed ingredients.