WO2022176916A1 - Frozen dessert - Google Patents
Frozen dessert Download PDFInfo
- Publication number
- WO2022176916A1 WO2022176916A1 PCT/JP2022/006199 JP2022006199W WO2022176916A1 WO 2022176916 A1 WO2022176916 A1 WO 2022176916A1 JP 2022006199 W JP2022006199 W JP 2022006199W WO 2022176916 A1 WO2022176916 A1 WO 2022176916A1
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- WO
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- Prior art keywords
- frozen dessert
- composition
- frozen
- mass
- ice
- Prior art date
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Images
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
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
- A23G9/24—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for coating or filling the products
Definitions
- the present invention relates to frozen desserts.
- Frozen desserts have become a representative favorite food that is eaten all year round. Consumers are highly interested in new tastes, textures, forms, etc., and new products are being actively developed. In frozen desserts, maintaining the quality during frozen storage is one of the important issues.
- Patent Document 1 discloses a technique for adjusting the growth of ice crystals inside a food body during frozen storage.
- the inventors of the present invention have focused on the problem that ice is sometimes formed on the surface of frozen desserts during frozen storage, and this ice deteriorates the texture and appearance of frozen desserts, resulting in a deterioration in the quality of frozen desserts.
- the present invention provides a frozen dessert in which the formation of ice on the surface of the frozen dessert is suppressed during frozen storage, an ice formation inhibitor used in the production of the frozen dessert, and a method for inhibiting the formation of ice on the surface of the frozen dessert. intended to
- a frozen dessert comprising a composition containing at least one specific ingredient selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin, and water.
- the frozen dessert has a core and a coating layer covering at least part of the surface of the core, and the coating layer is composed of the composition, [1] or [2 ] above.
- a method for producing a frozen dessert having a core and a coating layer covering at least part of the surface of the core comprising: A coating layer is formed on at least part of the surface of the core using a composition containing at least one specific component selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin, and water.
- a manufacturing method comprising the step of forming.
- [6] containing at least one specific component selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin;
- An ice formation inhibitor used in the production of frozen desserts for the purpose of suppressing the formation of ice on the surface of the frozen desserts during frozen storage of the frozen desserts.
- a method for suppressing the formation of ice on the surface of frozen desserts during frozen storage comprising: A method comprising adding at least one specific component selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin to the composition constituting the surface of the frozen dessert.
- a frozen dessert in which the formation of ice on the surface of the frozen dessert is suppressed during frozen storage, an ice formation inhibitor used in the production of the frozen dessert, and a method for inhibiting the formation of ice on the surface of the frozen dessert. can be provided.
- FIG. 2 is a schematic diagram showing a state in which the frozen dessert shown in FIG. 1 is cut along line AA.
- FIG. 3 is a cross-sectional view taken along the line AA of FIG. 2;
- FIG. 4 is a schematic diagram showing a state in which frozen desserts are accommodated in a packaging bag;
- FIG. 4 shows photographs of samples that meet each criterion for evaluating ice formation on the surface of frozen desserts.
- the first embodiment relates to a frozen dessert, and the frozen dessert is a composition containing at least one specific component selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin, and water ( Hereinafter, it is also called a “specific composition”.).
- FIG. 1 is a schematic diagram showing an example of the frozen dessert of this embodiment.
- the frozen dessert 2 shown in FIG. 1 is in the form of an ice bar with a stick 4 inserted therein.
- FIG. 2 is a schematic diagram showing a state in which the frozen dessert 2 shown in FIG. 1 is cut along AA
- FIG. 3 is a cross-sectional diagram along AA in FIG.
- the frozen dessert 2 has a core portion 21 and a coating layer 22 covering the core portion 21 .
- the core portion 21 is made of a core portion composition
- the coating layer 22 is made of a coating layer composition.
- the frozen dessert 2 is preferably stored frozen in a package.
- the temperature for frozen storage is usually -18°C to -35°C.
- the inventors of the present invention found that during frozen storage, ice tends to form on the surface of the frozen dessert 2 that is in contact with the air layer, and that the longer the storage period, the wider the range of ice formation and the larger the size of the ice. I found a problem.
- the ice that forms on the surface of the frozen dessert 2 degrades the appearance and texture of the frozen dessert and degrades the quality of the frozen dessert.
- the present inventors have found that the formation of ice on the surface of the frozen dessert 2 can be suppressed by using a specific composition as the coating layer composition in the frozen dessert 2 . According to the present invention, it is possible to suppress the formation of ice on the surface of the frozen dessert 2 even if the frozen storage period is, for example, three months or longer.
- the thickness of the coating layer 22 can be preferably 0.5 mm or more, more preferably 1.0 mm or more.
- the thickness of the coating layer is preferably 5.0 mm or less, more preferably 3.0 mm or less.
- the thickness of the coating layer 22 can be adjusted by, for example, the surface temperature of the core portion, the coating time, and the temperature of the coating liquid.
- the frozen dessert is not limited to the form of an ice bar as shown in Fig. 1, and may be cup ice, cone ice, or the like. Even in these forms, at least part of the surface of the frozen dessert is in contact with the air layer, so that the problem of ice generated on the surface tends to become apparent. According to the present invention, it is possible to suppress the formation of ice on the surface of frozen desserts during frozen storage without being limited to a specific form of frozen desserts.
- the frozen dessert preferably has a form in which at least part of the surface is composed of a frozen product of a specific composition, and is not limited to a form having a coating layer like the frozen dessert 2 shown in FIG. do not have. Since at least part of the surface of the frozen dessert is composed of the frozen product of the specific composition, it is possible to suppress the formation of ice on the surface of the frozen dessert during frozen storage.
- the frozen dessert may be in the form of a single layer or may be in the form of multiple layers.
- Single-layer frozen desserts can be produced using one type of frozen dessert composition.
- a frozen dessert consisting of multiple layers can be produced using a frozen dessert composition corresponding to each layer.
- Single-layer frozen desserts can be produced using one type of frozen dessert composition, in which case a specific composition is used as the frozen dessert composition.
- a frozen dessert consisting of multiple layers uses a specific composition as a frozen dessert composition that constitutes at least part of the surface.
- the surfaces of the frozen dessert at least a part, preferably all, of the surface that is in contact with the air layer, the surface that is easily visible, and the surface that has a large area on one plane is a frozen product of a specific composition. preferably configured. This is because ice is likely to form on such a surface during cryopreservation, or if ice is formed, it has a great impact on the deterioration of the aesthetic appearance.
- the area ratio of the surface composed of the frozen product of the specific composition is preferably 50% or more, more preferably 60% or more.
- the percentage of the surface area of the frozen dessert that is composed of the frozen product of the specific composition is, for example, 100% or less, and may be 90% or less.
- the area ratio of the surface of the frozen dessert composed of the frozen product of the specific composition can be measured by the following method.
- frozen desserts in which the outer surface of the core portion is covered with a coating layer the area where the core portion is exposed is visually confirmed, and the area is analyzed using image analysis software (Image J).
- Image J image analysis software
- the frozen dessert is photographed, and the photographed image is converted into a black and white 16-bit image.
- threshold processing is performed to obtain an appropriate binary image (white: core portion, black: coating layer) in black & white mode.
- the ratio of the area where the core part is not exposed to the surface area composed of the frozen product of the specific composition is defined as the coverage ratio. If the color of the core portion and the coating layer are similar, an appropriate binary image can be obtained by filling in white the area where the core portion is exposed in the image in advance.
- the frozen desserts of this embodiment include ice creams (ice cream, ice milk, lacto ice), sherbet, and frozen desserts (ice candy, shaved ice, sleet, etc.), frozen yogurt, etc.
- ice cream, ice milk, lacto ice, and ice desserts are suitable for this embodiment.
- ice creams are processed milk or foods made from these ingredients.
- fermented milk excluding fermented milk
- ice creams are classified into three categories, ice cream, ice milk, and lacto ice, depending on the amount of milk solids and milk fat contained.
- Frozen yogurt is categorized as "fermented milk” by type according to the ministerial ordinance on ingredient standards for milk and dairy products. , pasty or liquid, or frozen.”
- the ingredient standard is defined as "8.0% or more non-fat milk solids content, 10 million/ml or more lactic acid bacteria or yeast count”.
- the frozen dessert according to this embodiment is produced using a frozen dessert composition.
- the frozen dessert composition contains ingredients commonly used in the production of frozen desserts (dairy raw materials, sugars, vegetable juices, thickeners, pH adjusters, eggs, oils and fats, stabilizers, emulsifiers, coloring agents such as pigments, Sweeteners, flavoring agents, acidulants, flavoring materials, etc.) are appropriately blended and prepared.
- a frozen dessert composition having different compositions for each layer is prepared. For example, in manufacturing the frozen dessert 2 shown in FIG. 1, a core composition and a coating layer composition are prepared as the frozen dessert composition.
- Fat Fats and oils used in frozen dessert compositions mean animal fats and oils, vegetable fats and oils, processed fats and oils thereof, and the like, and may be used alone or in combination of two or more thereof.
- animal oils and fats include milk fat (milk fat, etc.), beef tallow, lard, fish oil, and the like.
- vegetable oils include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, palm oil, palm kernel oil, shea butter, monkey butter, cacao butter, and the like. is mentioned.
- processed fats and oils obtained by hydrogenating vegetable fats and/or animal fats and oils include margarine and shortening.
- the fat and oil content is preferably 15% by mass or less, more preferably 13% by mass or less, in consideration of physical properties, taste, and the like.
- the fat content of the core composition is preferably 15% by mass or less, more preferably 13% by mass or less, and 0% by mass. % is fine.
- Forming the core part using a core part composition containing fats and oils is preferable in terms of imparting a body feeling and a smooth texture to the frozen dessert.
- the fat content of the coating layer composition is preferably 10% by mass or less, more preferably 5% by mass or less, and may be 0% by mass.
- the oil content of the coating layer composition is within the above range. Even inside, it is possible to suppress the formation of ice on the surface of the frozen dessert.
- the fat and oil content in the present specification can be quantified by the Roese-Gott Kunststoff method.
- the milk fat content is preferably 15% by mass or less, more preferably 13% by mass or less, and may be 0% by mass.
- the milk fat content of the core composition is preferably 15% by mass or less, more preferably 13% by mass or less, and 0 % is fine.
- the milk fat content of the coating layer composition is preferably 10% by mass or less, more preferably 5% by mass or less, and may be 0% by mass. Good flavor and mouthfeel can be obtained by adjusting the content to the above range.
- the fat and milk fat content of the frozen dessert composition is measured, for example, by a method that complies with the method for determining the milk fat content of ice creams described in the "Ministerial Ordinance Concerning Ingredient Standards for Milk and Dairy Products".
- dairy ingredients used in frozen dessert compositions include raw milk, skimmed milk, skimmed concentrated milk, whole milk powder, skimmed milk powder, cream, butter, butter oil, cheese, concentrated milk, sugar-free condensed milk, sugar-free condensed skim milk, sweetened condensed milk, cream powder, whey powder, buttermilk powder, sweetened milk powder, fermented milk, fermented milk powder, block milk and the like. In this embodiment, these may be used singly or in combination of two or more.
- Raw milk, skimmed milk, skimmed concentrated milk, whole milk powder, skimmed milk powder, cream, butter, whey powder, etc. are more preferable as the milk raw material, and these may be used alone or in combination of two or more.
- the sweetener used in the frozen dessert composition means a raw material that imparts sweetness to the frozen dessert, and is a concept that includes sugars and non-sugars that impart sweetness. Specific examples thereof include sugar (white sugar, granulated sugar, brown sugar, brown sugar, etc.), sugar mixed isomerized sugar, isomerized sugar, lactose, glucose, maltose, fructose, invert sugar, reduced malt starch syrup, sugars such as honey, palatinose, D-xylose; sugar alcohols such as xylitol, sorbitol, maltitol, erythritol; sodium saccharin, cyclamate and its salts, acesulfame potassium, thaumatin, aspartame, sucralose, alitame, neotame, stevia extract and high-intensity sweeteners such as stevioside. In the frozen dessert composition, these may be used singly or in combination of two or more
- the sweetener content in the frozen dessert composition is preferably 40% by mass or less, more preferably 30% by mass or less.
- the sweetener content is preferably 1% by mass or more, more preferably 5% by mass or more.
- the content of the sweetener in the core composition is preferably 40% by mass or less, more preferably 40% by mass or less, from the viewpoint of storage stability. is 30% by mass or less, preferably 1% by mass or more, and more preferably 5% by mass or more.
- the sweetener content of the coating layer composition is preferably 40% by mass or less, more preferably 20% by mass or less, and preferably 1% by mass or more, from the viewpoint of storage stability. Good flavor and mouthfeel can be obtained by adjusting the content to the above range.
- stabilizers used in frozen dessert compositions include pectin, sodium cellulose glycolate (carboxymethylcellulose), guar gum, locust bean gum, carrageenan, microcrystalline cellulose, gum arabic, karaya gum, xanthan gum, tara gum, gellan gum, and native gellan gum. , macrohomopsis gum, agar, alginic acids (alginic acid, alginate), soybean polysaccharides, and the like. In the frozen dessert composition, these may be used singly or in combination of two or more.
- emulsifier examples include glycerin fatty acid esters, sucrose fatty acid esters (sugar esters), sorbitan fatty acid esters, propylene glycol fatty acid esters, polyglycerin fatty acid esters, lecithin, citric acid, lactic acid, and the like.
- examples include organic acid monoglycerides, organic acid diglycerides, and the like. In the frozen dessert composition, these may be used singly or in combination of two or more.
- the frozen dessert composition may optionally contain one or more other ingredients as long as they do not impair the effects of the present invention.
- Other materials include, for example, acidulants, vegetable proteins, processed eggs, flavoring agents, coloring agents, fruit juices and pulps (strawberries, grapes, melons, citrus fruits, etc.), jams, preserves, vegetables (carrots, watermelons, etc.) etc.), coffees, teas (matcha, black tea, green tea, oolong tea, etc.), chocolates, caramels, and various foodstuffs.
- the total solid content of the frozen dessert composition is preferably 50% by mass or less, more preferably 40% by mass or less, and preferably 10% by mass or more, more preferably 20% by mass or more.
- the total solid content of the core composition is preferably 50% by mass or less, more preferably 40% by mass or less, Moreover, it is preferably 10% by mass or more, and more preferably 20% by mass or more.
- the total solid content of the coating layer composition is preferably 40% by mass or less, more preferably 30% by mass or less, or preferably 5% by mass or more, more preferably 10% by mass or more.
- a good flavor, texture, and shape retention can be obtained by adjusting the content to the above range.
- the moisture content is a value measured by a normal pressure heat drying method (drying aid addition method).
- the non-fat milk solids content of the frozen dessert composition is preferably 20% by mass or less, more preferably 15% by mass or less, and may even be 0% by mass.
- the non-fat milk solids content of the core composition is preferably 20% by mass or less, more preferably 15% by mass or less. Yes, it may be 0% by mass.
- the coating layer composition is preferably 10% by mass or less, more preferably 5% by mass or less, and may be 0% by mass. A good flavor and texture can be obtained by adjusting the content to the above range.
- the method for measuring the non-fat milk solids content of the frozen dessert composition is, for example, a method that complies with the method for determining the non-fat milk solids content of fermented milk and lactic acid bacteria beverages described in the "Ministerial Ordinance Concerning Ingredient Standards for Milk and Dairy Products". Measure in
- the milk solids content of the frozen dessert composition is preferably 30% by mass or less, more preferably 20% by mass or less, and may be 0% by mass.
- the milk solids content of the core composition is preferably 30% by mass or less, more preferably 20% by mass or less, It may be 0% by mass.
- the coating layer composition is preferably 20% by mass or less, more preferably 10% by mass or less, and may be 0% by mass. A good flavor and texture can be obtained by adjusting the content to the above range.
- the milk solids content of the frozen dessert composition is the sum of the milk fat content and non-fat milk solids content described above.
- the freezing point of the frozen dessert composition is preferably ⁇ 2.0° C. or lower, more preferably ⁇ 2.5° C. or lower, from the viewpoint of good meltability in the mouth.
- the freezing point of the frozen dessert composition is preferably ⁇ 10° C. or higher, more preferably ⁇ 5° C. or higher, from the viewpoint of improving frozen storage stability.
- the freezing point of the core composition is preferably ⁇ 2.0° C. or lower from the viewpoint of improving the meltability in the mouth. More preferably -2.5°C or lower.
- the freezing point of the core composition is preferably ⁇ 10° C. or higher, more preferably ⁇ 5° C. or higher, from the viewpoint of improving frozen storage stability.
- the freezing point of the coating layer composition is preferably ⁇ 2.0° C. or lower, more preferably ⁇ 2.5° C. or lower, from the viewpoint of good melting in the mouth.
- the temperature is preferably -10°C or higher, and more preferably -5°C or higher, from the viewpoint of improving the ease of melting when eating and the storage stability in the freezer.
- the freezing point of the frozen dessert composition is obtained by measuring the temperature of the frozen dessert composition over time while cooling the liquid frozen dessert composition to an ambient temperature of -35°C.
- an exothermic reaction occurs in the reaction from liquid to solid, if the liquid is cooled at the above temperature, it reaches a point (freezing point) at which the temperature does not drop once.
- the freezing point is the temperature at which the temperature of the composition does not drop during cooling (freezing point), which is measured as the freezing point of the frozen dessert composition.
- the viscosity of the frozen dessert composition is preferably 1000 mPa s or less, more preferably 700 mPa s or less, and preferably 50 mPa s or more, at a temperature of 5 ° C. of the liquid frozen dessert composition, More preferably, it is 100 mPa ⁇ s or more.
- the viscosity at the liquid temperature during coating is preferably 50 mPa ⁇ s to 2000 mPa ⁇ s, more preferably 100 mPa ⁇ s to 1000 mPa ⁇ s. s, more preferably 200 mPa ⁇ s to 800 mPa ⁇ s.
- the viscosity of the core composition at a temperature of 5° C. is preferably 1000 mPa ⁇ s or less, more preferably 700 mPa ⁇ s or less. Also, it is preferably 50 mPa ⁇ s or more, more preferably 100 mPa ⁇ s or more. By adjusting the amount within the above range, it is possible to provide good texture and flavor release while suppressing precipitation of ice.
- the method of measuring the viscosity is not particularly limited, for example, using a Brookfield viscometer, rotating at 60 rpm, rotor No. Measure as 3.
- the sugar content of the frozen dessert composition is preferably 50° or less, more preferably 40° or less, still more preferably 30° or less, and is preferably 5° or more, more preferably 10° or more, further preferably 15° or more. is.
- the sugar content of the core composition is preferably 50° or less, more preferably 40° or less, and preferably 5° That's it.
- the sugar content of the coating layer composition is preferably 40° or less, more preferably 30° or less, and is preferably 5° or more, more preferably 10° or more, and still more preferably 15°. That's it.
- the sugar content means the Brix value and can be measured with a saccharimeter (Brix meter).
- overrun value The amount of air contained in frozen desserts is expressed by an overrun value, which is the percentage of the volume of air contained relative to the volume of the raw material mix (frozen dessert composition at the raw material stage). For example, an overrun value of 100% means that the same volume of air as the raw mix is contained.
- the overrun value of the frozen dessert is preferably 5-80%, more preferably 15-60%, still more preferably 20-50%.
- the overrun value of the core portion is preferably 5 to 80%, more preferably 15 to 60%, and still more preferably 20 to 50%.
- the overrun value of the layer is preferably 5% or less, even 0%.
- the specific composition in which at least a part of the surface of the frozen dessert is composed of the frozen product is one type of frozen dessert composition. Characteristics specific to particular compositions are described below. For the particular composition, the description of the frozen dessert composition above applies, except for the specific characteristics.
- a specific composition contains specific ingredients and water.
- Water in the composition that forms the surface of frozen desserts is presumed to be one of the causes of ice formation on the surface of frozen desserts during frozen storage. can suppress the formation of ice.
- the water content is preferably 50% by mass or more, more preferably 60% by mass or more, and even more preferably 70% by mass or more.
- the water content is preferably 98% by mass or less, more preferably 95% by mass or less, and even more preferably 90% by mass or less.
- the specific composition contains at least one component selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin, which are specific components.
- Pullulan is a neutral simple polysaccharide that is extracellularly produced when Aureobasidum pullulans is cultured. , 6 bonds are repeated to form a chain.
- the weight average molecular weight of pullulan used in the present invention is not particularly limited, but a preferred example is about 200,000. As used herein, the weight average molecular weight refers to a value calculated by GPC analysis. Pullulan is commercially available, and examples of commercially available products include pullulan (manufactured by Hayashibara Co., Ltd.).
- Tremel gum is a polysaccharide derived from white fungus.
- the weight average molecular weight of the tremel gum used in the present invention is not particularly limited, but a preferred example is 3 million to 5 million.
- Tremel gum is commercially available, and examples of commercially available products include UT-WC, UT-WS, and Unet I-7800 (all manufactured by Unitech Foods).
- the type of starch is not particularly limited, but includes corn starch, potato starch, rice starch, wheat starch, tapioca starch, etc., and partially pregelatinized starch obtained by partially pregelatinizing starch.
- Starch is commercially available, and commercially available starches include, for example, Erian GEL100 (manufactured by Matsutani Chemical Co., Ltd.), Pine Ace #1 (manufactured by Matsutani Chemical Co., Ltd.), and the like.
- Trehalose is a non-reducing disaccharide composed of 1,1-glycosidic bonds of glucose, and is present in various animals and plants.
- the trehalose used in the present invention is not particularly limited as long as it is edible.
- As for the form of trehalose it may be used in a state in which it can be uniformly mixed with other raw materials, and examples thereof include liquid, syrup, powder, and solid forms.
- Trehalose is commercially available, and examples of commercially available products include Treha (manufactured by Hayashibara Co., Ltd.).
- Powdered candy is a fine powder obtained by spray-drying starch that has been enzymatically saccharified.
- Powdered candy is commercially available, and commercially available ones include Max 2000 (manufactured by Matsutani Kagaku Co., Ltd.), Nipotex 25 (manufactured by Sanei Sugar Chemical Co., Ltd.), and the like.
- Gelatin is obtained by treating bones, skin, ligaments, tendons, fish scales, etc. of cattle, pigs, chickens, fish, etc. with acid or alkali and extracting them with heat.
- these materials pig skin, fish scales, pig bones, and cow bones are preferred, and pig bones and cattle bones are more preferred.
- one of these gelatins may be selected and used alone, or two or more thereof may be used in combination.
- the gelatin used in the present invention has a weight average molecular weight of 50,000 to 200,000, preferably 150,000 to 200,000.
- the gelatin used in the present invention is commercially available, and examples of commercially available gelatin include GSN, APH-100, GQS-20, GBL-250, GBL-100, etc. Average molecular weight 50,000 to 200,000: manufactured by Nitta Gelatin Co., Ltd.).
- the specific composition can suppress the formation of ice on the surface of the frozen dessert during frozen storage.
- the total content of the specific components is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, from the viewpoint of effectively suppressing the formation of ice on the surface of frozen desserts. Yes, more preferably 0.3% by mass or more.
- the content of the specific component is preferably 10.0% by mass or less, more preferably 8.0% by mass or less, and even more preferably 5.0% by mass or less.
- the lower limit of the pullulan content is preferably 0.1% by mass or more, and the upper limit is preferably 1.0% by mass or less, more preferably 0.5% by mass. Below, it is more preferably 0.3% by mass or less, particularly preferably 0.2% by mass or less, and preferably 0.1% by mass to 1.0% by mass.
- the lower limit of the tremel gum content is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and the upper limit is preferably 1% by mass or less. It is more preferably 0.5% by mass or less, still more preferably 0.3% by mass or less, and preferably 0.1% by mass to 1.0% by mass.
- the lower limit of the starch content is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and still more preferably 0.3% by mass or more.
- the upper limit is preferably 2.0% by mass or less, more preferably 1.0% by mass or less, still more preferably 0.8% by mass or less, and particularly preferably 0.7% by mass or less. is preferably 0.1% by mass to 2.0% by mass.
- the lower limit of the trehalose content is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, and still more preferably 1.0% by mass or more.
- the upper limit is preferably 6.0% by mass or less, more preferably 5.0% by mass or less, and still more preferably 4.0% by mass or less. It is 0% by mass.
- the lower limit of the powdered candy content is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and still more preferably 0.3% by mass or more.
- the upper limit is preferably 10.0% by mass or less, more preferably 5.0% by mass or less, and still more preferably 3.0% by mass or less, and a suitable range is preferably 0.1% by mass to 10.0% by mass.
- the lower limit of the gelatin content is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and the upper limit is preferably 1.0% by mass. % or less, more preferably 0.5 mass % or less, still more preferably 0.3 mass % or less, and a suitable range is preferably 0.1 mass % to 1.0 mass %.
- an example of the combination is trehalose and pullulan.
- the content ratio of trehalose and pullulan contained in the specific composition may be, for example, within the range of 1:100 to 100:1, preferably 1:10 to 100:1, more preferably 1 :5 to 100:1, particularly preferably 1:5 to 60:1. It may contain more trehalose than pullulan, or it may contain more pullulan than trehalose.
- the frozen dessert of the present technology may be contained in a package.
- an air layer may be provided in the package in which the frozen dessert is accommodated.
- the air layer in the package can reduce the chance of contact between the frozen dessert and the package, or reduce the impact at the time of contact, thereby suppressing damage to the frozen dessert during transportation and frozen storage. can do.
- FIG. 4 shows a state in which the frozen dessert 2 shown in FIG. 1 is accommodated in a packaging bag 3, which is a type of package.
- the packaging bag 3 contains the frozen dessert 2 with an air layer.
- the material and shape of the package are not limited as long as it can contain frozen desserts, but it is preferable that the package is capable of suppressing fluctuations in the moisture content of the air layer within the package. This is because it is presumed that one of the causes of ice formation on the surface of the frozen dessert is an increase in the moisture content of the air layer within the package. From the viewpoint of hygienic frozen storage of the frozen dessert, the package preferably covers the entire surface of the frozen dessert, but may partially expose the frozen dessert. It is preferable that the packaging body seals the frozen dessert, but the structure is not limited to sealing.
- the frozen desserts may be individually wrapped (individually wrapped) by a package, or may be packaged in a plurality of pieces. It is in the form of a packaging bag or a container-like packaging container.
- Materials for packaging include paper, processed paper, resin, metal, rubber, glass, ceramics, enameling, wood, composite materials, cloth, and non-woven fabric. It is preferable that the material of the package includes a resin and a composite material.
- the package is a packaging bag 3 containing resin.
- any resin conventionally used for food packaging can be used as the resin.
- synthetic resins include polyvinyl chloride, polyolefins, styrenic resins, polyvinylidene chloride, polyethylene terephthalate, methacrylic resins, nylon, polycarbonate, polymethylpentene, thermosetting resins and cellophane.
- the synthetic resin is preferably selected from the group consisting of polyvinyl chloride, polyethylene, polystyrene, polypropylene, polyvinylidene chloride, polyethylene terephthalate, polymethylmethacrylate, nylon and polymethylpentene.
- additives may be added to the various resins as necessary.
- plasticizers for example, plasticizers, colorants, and the like.
- Composite materials are various laminated materials. For example, if transparency is not required, a laminated film made by vapor-depositing aluminum on a base film made of resin can be used.
- the resin material or the composite material can be molded into a desired package shape by conventionally known various molding methods. Examples include injection molding, blow molding, extrusion molding, and press molding.
- a method for producing a frozen dessert according to the present embodiment is a method for producing a frozen dessert having a core portion and a coating layer covering at least a portion of the surface of the core portion, wherein at least a portion of the surface of the core portion 2) forming a coating layer using a composition containing water and at least one specific component selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin.
- An example of the method for producing the frozen dessert 2 shown in FIG. 1 will be described below, but the method is not limited to this.
- All raw materials of the core portion composition forming the core portion 21 are mixed and heat sterilized to prepare a raw material mix (core portion composition). However, those that are denatured by heat during heat sterilization, such as perfumes, are preferably added after heat sterilization.
- the composition of all raw materials of the raw material mix is the same as the composition of the core portion composition that forms the core portion from the frozen product.
- all raw materials of the coating composition forming the coating layer 22 are mixed and heat sterilized to prepare a raw material mix (coating layer composition).
- the composition of all raw materials of the raw material mix is the same as the composition of the coating layer composition that forms the coating layer from the frozen product.
- the core portion 21 is obtained by molding the raw material mix of the core portion composition and cooling and solidifying it.
- a method can be used in which a mold having a desired shape is filled with a raw material mix, cooled and solidified, and then the temperature of the mold is raised to take out the core portion 21 .
- the stick 4 is inserted into the core portion 21 after the raw material mix in the mold starts to freeze and before it is completely solidified.
- the coating layer 22 is formed on the outer surface of the obtained core portion 21 using a fluid coating layer composition (coating liquid).
- a dipping method, a spray method, or an enrobing method can be used as a coating method for the coating layer composition.
- the dipping method is a method of forming the coating layer 22 by immersing the core portion 21 in a coating liquid, pulling it out, and cooling and solidifying it.
- the liquid temperature of the coating liquid is preferably 20° C. or lower, more preferably 15° C. or lower, and preferably 0° C. or higher.
- the time (holding time) during which the core portion 21 is immersed in the coating liquid is preferably 0.8 to 15 seconds.
- the thickness of the coating layer 22 can be adjusted by the viscosity and retention time of the coating liquid.
- the stick 4 is gripped so that the surface of the core portion 21 into which the stick 4 is inserted is the upper surface and the length direction of the stick 4 is perpendicular to the liquid surface of the coating liquid.
- the coating layer 22 can be formed by dipping and pulling up.
- the ratio of the area of the portion covered with the coating layer 22 to the entire surface of the core portion 21 is preferably 10% or more, more preferably 80% or more, and still more preferably 90% in terms of palatability and product appearance. That's it.
- the production method of the present embodiment includes a step of packaging the frozen dessert with a package.
- Methods for packaging frozen desserts in wrappers can be methods known in the art. If the package is provided in a ready-made form, the package is optionally sealed after the ice cream is placed in the package. Examples of packaging methods include a container forming and filling method, a vacuum packaging method, and a seal packaging method.
- the frozen dessert 2 shown in FIG. 4 can be packaged by housing the frozen dessert 2 in the packaging bag 3 by, for example, a sealing packaging method.
- the sealing packaging method refers to a method of filling frozen desserts into a molded packaging container or bag made of resin material or composite material and sealing the mouth.
- a second embodiment relates to a frozen dessert, and at least a part of the surface of the frozen dessert contains at least one specific component selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin. , and water, and the specific component suppresses the formation of ice on the surface of the frozen dessert.
- the description of the frozen dessert of the first embodiment applies to the details of the frozen dessert of the second embodiment.
- the third embodiment relates to an ice formation inhibitor used in the production of frozen desserts for the purpose of suppressing the formation of ice on the surface of frozen desserts during frozen storage.
- the ice formation inhibitor of this form contains at least one specific ingredient selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin.
- the method of using the specific component as an ice formation inhibitor is the same as the method of using the specific component in the first embodiment.
- the fourth embodiment relates to a method for suppressing the formation of ice on the surface of frozen desserts.
- the method of this embodiment comprises adding at least one specific component selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin to a composition that constitutes the surface of the frozen dessert.
- the description of the process of preparing the specific composition containing the specific component in the first embodiment is applied to such a process.
- frozen dessert For Test Examples 1 to 12, six frozen desserts in the form of ice bars were produced as frozen desserts to be evaluated for each test example. A specific manufacturing method is shown below.
- coating layer compositions having compositions shown in Table 1 were prepared using the following materials.
- Sweetener 1 Granulated sugar (manufactured by Hokkaido Sugar Co., Ltd.)
- Stabilizer 1 a mixture containing locust bean gum, guar gum, and carrageenan (manufactured by Taiyo Kagaku Co., Ltd.)
- Stabilizer 2 A mixture containing 20% by mass of fermented cellulose and additionally containing guar gum and dextrin (manufactured by San-Eigen FFI Co., Ltd.)
- Juice 1 Raspberry concentrated juice (manufactured by Kakosha)
- Preserve 1 Strawberry Preserve (manufactured by Taiyo Kagaku Co., Ltd.)
- Powder candy Max 2000 (manufactured by Matsutani Chemical Co., Ltd.)
- Trehalose Treha (manufactured by Hayashibara Co., Ltd.)
- Tremel gum UNetI-7800 (manufactured by Unitec Foods) Pullulan: Pullulan (manufactured
- the mixture was stirred at 5000 rpm for 5 minutes using a homomixer. After that, the fruit juice 1 was added, and the volume was adjusted to the specified amount. After making up the volume, the mixture was stirred and cooled to 20°C, then slowly cooled to 10°C or less, and then Preserve 1 was mixed to obtain a coating layer composition.
- the viscosity and sugar content Bx of the obtained coating layer composition were measured. Viscosity was determined using a Brookfield viscometer at a temperature of 5°C. 3 rotors were used and measurements were made at 60 revolutions/second for 30 seconds. The sugar content was measured at a temperature of 5°C with a digital saccharimeter (PR-100, manufactured by Atago Co., Ltd.).
- the core portion is removed from the mold, and the entire core portion is immersed in the coating layer composition of Test Examples 1 to 12 prepared as described above for 2 to 6 seconds, then pulled up and placed in liquid nitrogen for 1 to 3 seconds.
- a coating layer was formed on the entire surface of the core portion by immersion to produce frozen desserts of each test example.
- the immersion time in the coating layer composition was adjusted so that the mass of the coating layer was 18.4 g ⁇ 0.5 g.
- a packaging bag made of transparent resin NY15/CPP70 manufactured by Toyo Seikan Co., Ltd.
- aluminum deposition a composite material in which aluminum deposition is applied on a transparent resin sheet
- OPP25/printing /Adhesive/VMCPP25 manufactured by Howa Sangyo Co., Ltd.
- FIG. 5 is a diagram showing photographs of frozen dessert samples that meet each criterion. After the evaluation, it was put back into the same packaging bag, sealed, and placed in the freezer. Table 1 shows the evaluation results of the lowest evaluation among the three frozen desserts contained in the packaging bag made of transparent resin and the lowest evaluation among the three frozen desserts contained in the packaging bag made of aluminum vapor deposition.
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Abstract
Provided is a frozen dessert in which the formation of ice on the surface thereof is suppressed during storage in a frozen state. This frozen dessert is formed of a composition that contains at least one specific component selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy and gelatin, and water.
Description
本発明は、冷菓に関するものである。
The present invention relates to frozen desserts.
冷菓は年間を通じて食される代表的な嗜好食品となっている。新しい味、食感、形態等に対する消費者の関心も高く、新商品の開発が盛んに行われている。冷菓において、冷凍保存中に品質を維持することは重要な課題の一つである。
Frozen desserts have become a representative favorite food that is eaten all year round. Consumers are highly interested in new tastes, textures, forms, etc., and new products are being actively developed. In frozen desserts, maintaining the quality during frozen storage is one of the important issues.
国際公開第2005/060763号(特許文献1)には、冷凍保存中の食品本体内での氷晶の成長を調整する技術が開示されている。
International Publication No. 2005/060763 (Patent Document 1) discloses a technique for adjusting the growth of ice crystals inside a food body during frozen storage.
本発明者らは、冷凍保存中に冷菓表面に氷が生成されることがあり、この氷により冷菓の食感、美観が低下し、冷菓の品質低下を生じさせる問題に着目した。本発明は、冷凍保存中に冷菓表面での氷の生成が抑制された冷菓、さらには冷菓の製造に使用される氷生成抑制剤、冷菓の表面に氷が生成することを抑制する方法を提供することを目的とする。
The inventors of the present invention have focused on the problem that ice is sometimes formed on the surface of frozen desserts during frozen storage, and this ice deteriorates the texture and appearance of frozen desserts, resulting in a deterioration in the quality of frozen desserts. The present invention provides a frozen dessert in which the formation of ice on the surface of the frozen dessert is suppressed during frozen storage, an ice formation inhibitor used in the production of the frozen dessert, and a method for inhibiting the formation of ice on the surface of the frozen dessert. intended to
本発明は、以下に例示する[1]~[7]に関する。
[1] プルラン、トレメルガム、デンプン、トレハロース、粉あめ、及びゼラチンからなる群より選択される少なくとも一種の特定成分、及び水を含有する組成物より構成されている、冷菓。 The present invention relates to [1] to [7] exemplified below.
[1] A frozen dessert comprising a composition containing at least one specific ingredient selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin, and water.
[1] プルラン、トレメルガム、デンプン、トレハロース、粉あめ、及びゼラチンからなる群より選択される少なくとも一種の特定成分、及び水を含有する組成物より構成されている、冷菓。 The present invention relates to [1] to [7] exemplified below.
[1] A frozen dessert comprising a composition containing at least one specific ingredient selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin, and water.
[2] 前記組成物における前記特定成分の含有量は、0.1質量%以上5質量%以下である、[1]に記載の冷菓。
[2] The frozen dessert according to [1], wherein the content of the specific component in the composition is 0.1% by mass or more and 5% by mass or less.
[3] 前記冷菓は、コア部と、前記コア部の表面の少なくとも一部を被覆するコーティング層と、を有し、前記コーティング層は前記組成物より構成されている、[1]または[2]に記載の冷菓。
[3] The frozen dessert has a core and a coating layer covering at least part of the surface of the core, and the coating layer is composed of the composition, [1] or [2 ] above.
[4] 前記特定成分は、前記冷菓の表面に氷が生成することを抑制する、[1]~[3]のいずれか1項に記載の冷菓。
[4] The frozen dessert according to any one of [1] to [3], wherein the specific component suppresses the formation of ice on the surface of the frozen dessert.
[5] コア部と、前記コア部の表面の少なくとも一部を被覆するコーティング層と、を有する冷菓の製造方法であって、
前記コア部の表面の少なくとも一部に、プルラン、トレメルガム、デンプン、トレハロース、粉あめ、及びゼラチンからなる群より選択される少なくとも一種の特定成分、及び水を含有する組成物を用いてコーティング層を形成する工程を有する、製造方法。 [5] A method for producing a frozen dessert having a core and a coating layer covering at least part of the surface of the core, comprising:
A coating layer is formed on at least part of the surface of the core using a composition containing at least one specific component selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin, and water. A manufacturing method comprising the step of forming.
前記コア部の表面の少なくとも一部に、プルラン、トレメルガム、デンプン、トレハロース、粉あめ、及びゼラチンからなる群より選択される少なくとも一種の特定成分、及び水を含有する組成物を用いてコーティング層を形成する工程を有する、製造方法。 [5] A method for producing a frozen dessert having a core and a coating layer covering at least part of the surface of the core, comprising:
A coating layer is formed on at least part of the surface of the core using a composition containing at least one specific component selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin, and water. A manufacturing method comprising the step of forming.
[6] プルラン、トレメルガム、デンプン、トレハロース、粉あめ、及びゼラチンからなる群より選択される少なくとも一種の特定成分を含有し、
冷菓の冷凍保存時に前記冷菓の表面に氷が生成することを抑制する用途で前記冷菓の製造に用いられる、氷生成抑制剤。 [6] containing at least one specific component selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin;
An ice formation inhibitor used in the production of frozen desserts for the purpose of suppressing the formation of ice on the surface of the frozen desserts during frozen storage of the frozen desserts.
冷菓の冷凍保存時に前記冷菓の表面に氷が生成することを抑制する用途で前記冷菓の製造に用いられる、氷生成抑制剤。 [6] containing at least one specific component selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin;
An ice formation inhibitor used in the production of frozen desserts for the purpose of suppressing the formation of ice on the surface of the frozen desserts during frozen storage of the frozen desserts.
[7] 冷菓の冷凍保存時に前記冷菓の表面に氷が生成することを抑制する方法であって、
前記冷菓の表面を構成する組成物に、プルラン、トレメルガム、デンプン、トレハロース、粉あめ、及びゼラチンからなる群より選択される少なくとも一種の特定成分を添加する工程を有する、方法。 [7] A method for suppressing the formation of ice on the surface of frozen desserts during frozen storage, comprising:
A method comprising adding at least one specific component selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin to the composition constituting the surface of the frozen dessert.
前記冷菓の表面を構成する組成物に、プルラン、トレメルガム、デンプン、トレハロース、粉あめ、及びゼラチンからなる群より選択される少なくとも一種の特定成分を添加する工程を有する、方法。 [7] A method for suppressing the formation of ice on the surface of frozen desserts during frozen storage, comprising:
A method comprising adding at least one specific component selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin to the composition constituting the surface of the frozen dessert.
本発明によれば、冷凍保存中に冷菓表面での氷の生成が抑制された冷菓、さらには冷菓の製造に使用される氷生成抑制剤、冷菓の表面に氷が生成することを抑制する方法を提供することができる。
INDUSTRIAL APPLICABILITY According to the present invention, a frozen dessert in which the formation of ice on the surface of the frozen dessert is suppressed during frozen storage, an ice formation inhibitor used in the production of the frozen dessert, and a method for inhibiting the formation of ice on the surface of the frozen dessert. can be provided.
以下、図面を参照しつつ本発明の実施形態を説明するが、本発明は以下の実施形態に限定されるものではない。以下の全ての図面においては、各構成要素を理解し易くするために縮尺を適宜調整して示しており、図面に示される各構成要素の縮尺と実際の構成要素の縮尺とは必ずしも一致しない。
Embodiments of the present invention will be described below with reference to the drawings, but the present invention is not limited to the following embodiments. In all the drawings below, the scale of each component is adjusted appropriately to facilitate understanding, and the scale of each component shown in the drawings does not necessarily match the scale of the actual component.
[第1の実施形態]
第1の実施形態は冷菓に係る形態であり、前記冷菓は、プルラン、トレメルガム、デンプン、トレハロース、粉あめ、及びゼラチンからなる群より選択される少なくとも一種の特定成分、及び水を含む組成物(以下、「特定組成物」とも称する。)により構成されている。 [First embodiment]
The first embodiment relates to a frozen dessert, and the frozen dessert is a composition containing at least one specific component selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin, and water ( Hereinafter, it is also called a “specific composition”.).
第1の実施形態は冷菓に係る形態であり、前記冷菓は、プルラン、トレメルガム、デンプン、トレハロース、粉あめ、及びゼラチンからなる群より選択される少なくとも一種の特定成分、及び水を含む組成物(以下、「特定組成物」とも称する。)により構成されている。 [First embodiment]
The first embodiment relates to a frozen dessert, and the frozen dessert is a composition containing at least one specific component selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin, and water ( Hereinafter, it is also called a “specific composition”.).
図1は、本実施形態の冷菓の一例を示す概略図である。図1に示す冷菓2は、スティック4が挿入されたアイスバーの形態である。図2は、図1に示す冷菓2をA-Aで切断した状態を示す概略図であり、図3は図2のA-A断面図である。冷菓2は、コア部21とコア部21を被覆するコーティング層22とを有する。コア部21は、コア部組成物より構成されており、コーティング層22は、コーティング層組成物より構成されている。
FIG. 1 is a schematic diagram showing an example of the frozen dessert of this embodiment. The frozen dessert 2 shown in FIG. 1 is in the form of an ice bar with a stick 4 inserted therein. FIG. 2 is a schematic diagram showing a state in which the frozen dessert 2 shown in FIG. 1 is cut along AA, and FIG. 3 is a cross-sectional diagram along AA in FIG. The frozen dessert 2 has a core portion 21 and a coating layer 22 covering the core portion 21 . The core portion 21 is made of a core portion composition, and the coating layer 22 is made of a coating layer composition.
冷菓2は、好ましくは、包装体に収容された状態で冷凍保存される。冷凍保存の温度は、通常-18℃~-35℃である。本発明者らは、冷菓2は、冷凍保存中に、冷菓2の表面で空気層と接する表面に氷が生成しやすく、保存期間が長くなるほど氷の生成範囲が広がりかつ氷の大きさが大きくなるという問題を知見した。冷菓2の表面に生成する氷は、冷菓の美観、食感を低下させ、冷菓の品質を低下させる。本発明者らは、冷菓2において、コーティング層組成物として特定組成物を用いることにより、冷菓2の表面に氷が生成するのを抑制することができることを見出した。本発明によると、冷凍保存期間が、例えば3ヶ月以上であっても、冷菓2の表面に氷が生成するのを抑制することができる。
The frozen dessert 2 is preferably stored frozen in a package. The temperature for frozen storage is usually -18°C to -35°C. The inventors of the present invention found that during frozen storage, ice tends to form on the surface of the frozen dessert 2 that is in contact with the air layer, and that the longer the storage period, the wider the range of ice formation and the larger the size of the ice. I found a problem. The ice that forms on the surface of the frozen dessert 2 degrades the appearance and texture of the frozen dessert and degrades the quality of the frozen dessert. The present inventors have found that the formation of ice on the surface of the frozen dessert 2 can be suppressed by using a specific composition as the coating layer composition in the frozen dessert 2 . According to the present invention, it is possible to suppress the formation of ice on the surface of the frozen dessert 2 even if the frozen storage period is, for example, three months or longer.
冷菓2において、コーティング層22の厚みは、好ましくは0.5mm以上、さらに好ましくは1.0mm以上とすることができる。コーティング層の厚みは、好ましくは5.0mm以下であり、より好ましくは3.0mm以下である。コーティング層22の厚みは例えば、コア部の表面温度、コーティング時間、コーティング液の温度によって調整できる。
In the frozen dessert 2, the thickness of the coating layer 22 can be preferably 0.5 mm or more, more preferably 1.0 mm or more. The thickness of the coating layer is preferably 5.0 mm or less, more preferably 3.0 mm or less. The thickness of the coating layer 22 can be adjusted by, for example, the surface temperature of the core portion, the coating time, and the temperature of the coating liquid.
冷菓は図1に示されるようなアイスバーの形態に限定されることなく、カップアイス、コーンアイス等であってもよい。これらの形態においても、冷菓の表面の少なくとも一部が空気層と接することにより、表面に生成する氷の問題が顕在化されやすい。本発明によると、冷菓について特定の形態に限定されることなく、冷凍保存時に冷菓の表面に氷が生成するのを抑制することができる。
The frozen dessert is not limited to the form of an ice bar as shown in Fig. 1, and may be cup ice, cone ice, or the like. Even in these forms, at least part of the surface of the frozen dessert is in contact with the air layer, so that the problem of ice generated on the surface tends to become apparent. According to the present invention, it is possible to suppress the formation of ice on the surface of frozen desserts during frozen storage without being limited to a specific form of frozen desserts.
冷菓は、表面の少なくとも一部が、特定組成物の凍結物より構成されているものである形態が好ましく、図1に示される冷菓2のように、コーティング層を有する形態に限定されることはない。冷菓の、表面の少なくとも一部が、特定組成物の凍結物より構成されていることにより、冷凍保存時に冷菓の表面での氷の生成を抑制することができる。冷菓は、単層からなる形態であってもよく、複数層からなる形態であってもよい。単層からなる冷菓は、1種類の冷菓組成物を用いて製造することができる。複数層からなる冷菓は、各層に対応する冷菓組成物を用いて製造することができる。単層からなる冷菓は1種類の冷菓組成物を用いて製造することができ、この場合、かかる冷菓組成物として特定組成物を用いる。複数層からなる冷菓は、表面の少なくとも一部を構成する冷菓組成物として特定組成物を用いる。
The frozen dessert preferably has a form in which at least part of the surface is composed of a frozen product of a specific composition, and is not limited to a form having a coating layer like the frozen dessert 2 shown in FIG. do not have. Since at least part of the surface of the frozen dessert is composed of the frozen product of the specific composition, it is possible to suppress the formation of ice on the surface of the frozen dessert during frozen storage. The frozen dessert may be in the form of a single layer or may be in the form of multiple layers. Single-layer frozen desserts can be produced using one type of frozen dessert composition. A frozen dessert consisting of multiple layers can be produced using a frozen dessert composition corresponding to each layer. Single-layer frozen desserts can be produced using one type of frozen dessert composition, in which case a specific composition is used as the frozen dessert composition. A frozen dessert consisting of multiple layers uses a specific composition as a frozen dessert composition that constitutes at least part of the surface.
冷菓の表面の中で、特に、空気層と接する表面、視認されやすい表面、及び一つの平面上の面積が大きい表面については、少なくとも一部が、好ましくは全部が、特定組成物の凍結物で構成されていることが好ましい。このような表面は、冷凍保存中に氷が生成されやすく、または氷が生成された場合に美観の低下への影響が大きいからである。冷菓の表面の中で、特定組成物の凍結物により構成されている表面の面積割合は、好ましくは50%以上であり、より好ましくは60%以上である。冷菓の表面の中で、特定組成物の凍結物により構成されている面積の割合は、例えば100%以下であり、90%以下であってもよい。
冷菓の表面の中で、特定組成物の凍結物により構成されている表面の面積割合は、以下の方法で測定できる。コア部の外面がコーティング層で覆われた冷菓において、コア部が露出している領域を目視で確認し、その面積を画像解析ソフト(Image J)を用いて解析する。具体的には冷菓を撮影し、撮影画像を白黒の16bit画像に変換する。その後、Threshold処理を行ってBlack & Whiteモードで適切なバイナリ画像(白:コア部、黒:コーティング層)とする。バイナリ画像をヒストグラム機能で白(0)と黒(255)のドット数をカウントし、白面積割合(=白のカウント数÷(黒のカウント数+白のカウント数)×100)を計算する。特定組成物の凍結物により構成されている表面積に占めるコア部が露出していない領域の割合を被覆率と定義する。なお、コア部とコーティング層の色が近い場合は、画像中のコア部が露出している領域をあらかじめ白く塗りつぶすことで、適切なバイナリ画像を得られる。 Among the surfaces of the frozen dessert, at least a part, preferably all, of the surface that is in contact with the air layer, the surface that is easily visible, and the surface that has a large area on one plane is a frozen product of a specific composition. preferably configured. This is because ice is likely to form on such a surface during cryopreservation, or if ice is formed, it has a great impact on the deterioration of the aesthetic appearance. In the surface of the frozen dessert, the area ratio of the surface composed of the frozen product of the specific composition is preferably 50% or more, more preferably 60% or more. The percentage of the surface area of the frozen dessert that is composed of the frozen product of the specific composition is, for example, 100% or less, and may be 90% or less.
The area ratio of the surface of the frozen dessert composed of the frozen product of the specific composition can be measured by the following method. In frozen desserts in which the outer surface of the core portion is covered with a coating layer, the area where the core portion is exposed is visually confirmed, and the area is analyzed using image analysis software (Image J). Specifically, the frozen dessert is photographed, and the photographed image is converted into a black and white 16-bit image. Thereafter, threshold processing is performed to obtain an appropriate binary image (white: core portion, black: coating layer) in black & white mode. The number of white (0) and black (255) dots is counted for the binary image using the histogram function, and the white area ratio (=white count/(black count+white count)×100) is calculated. The ratio of the area where the core part is not exposed to the surface area composed of the frozen product of the specific composition is defined as the coverage ratio. If the color of the core portion and the coating layer are similar, an appropriate binary image can be obtained by filling in white the area where the core portion is exposed in the image in advance.
冷菓の表面の中で、特定組成物の凍結物により構成されている表面の面積割合は、以下の方法で測定できる。コア部の外面がコーティング層で覆われた冷菓において、コア部が露出している領域を目視で確認し、その面積を画像解析ソフト(Image J)を用いて解析する。具体的には冷菓を撮影し、撮影画像を白黒の16bit画像に変換する。その後、Threshold処理を行ってBlack & Whiteモードで適切なバイナリ画像(白:コア部、黒:コーティング層)とする。バイナリ画像をヒストグラム機能で白(0)と黒(255)のドット数をカウントし、白面積割合(=白のカウント数÷(黒のカウント数+白のカウント数)×100)を計算する。特定組成物の凍結物により構成されている表面積に占めるコア部が露出していない領域の割合を被覆率と定義する。なお、コア部とコーティング層の色が近い場合は、画像中のコア部が露出している領域をあらかじめ白く塗りつぶすことで、適切なバイナリ画像を得られる。 Among the surfaces of the frozen dessert, at least a part, preferably all, of the surface that is in contact with the air layer, the surface that is easily visible, and the surface that has a large area on one plane is a frozen product of a specific composition. preferably configured. This is because ice is likely to form on such a surface during cryopreservation, or if ice is formed, it has a great impact on the deterioration of the aesthetic appearance. In the surface of the frozen dessert, the area ratio of the surface composed of the frozen product of the specific composition is preferably 50% or more, more preferably 60% or more. The percentage of the surface area of the frozen dessert that is composed of the frozen product of the specific composition is, for example, 100% or less, and may be 90% or less.
The area ratio of the surface of the frozen dessert composed of the frozen product of the specific composition can be measured by the following method. In frozen desserts in which the outer surface of the core portion is covered with a coating layer, the area where the core portion is exposed is visually confirmed, and the area is analyzed using image analysis software (Image J). Specifically, the frozen dessert is photographed, and the photographed image is converted into a black and white 16-bit image. Thereafter, threshold processing is performed to obtain an appropriate binary image (white: core portion, black: coating layer) in black & white mode. The number of white (0) and black (255) dots is counted for the binary image using the histogram function, and the white area ratio (=white count/(black count+white count)×100) is calculated. The ratio of the area where the core part is not exposed to the surface area composed of the frozen product of the specific composition is defined as the coverage ratio. If the color of the core portion and the coating layer are similar, an appropriate binary image can be obtained by filling in white the area where the core portion is exposed in the image in advance.
<冷菓>
本実施形態の冷菓は、乳等省令で規定されるアイスクリーム類(アイスクリーム、アイスミルク、ラクトアイス)、シャーベット、「食品の添加物等の規格基準」で規定される氷菓(アイスキャンデー、かき氷、みぞれなど)、フローズンヨーグルト等である。 <Frozen Desserts>
The frozen desserts of this embodiment include ice creams (ice cream, ice milk, lacto ice), sherbet, and frozen desserts (ice candy, shaved ice, sleet, etc.), frozen yogurt, etc.
本実施形態の冷菓は、乳等省令で規定されるアイスクリーム類(アイスクリーム、アイスミルク、ラクトアイス)、シャーベット、「食品の添加物等の規格基準」で規定される氷菓(アイスキャンデー、かき氷、みぞれなど)、フローズンヨーグルト等である。 <Frozen Desserts>
The frozen desserts of this embodiment include ice creams (ice cream, ice milk, lacto ice), sherbet, and frozen desserts (ice candy, shaved ice, sleet, etc.), frozen yogurt, etc.
本実施形態は、これらの中でも、アイスクリーム、アイスミルク、又はラクトアイス、氷菓であることが好適である。
Among these, ice cream, ice milk, lacto ice, and ice desserts are suitable for this embodiment.
アイスクリーム類とは、乳及び乳製品の成分規格等に関する省令(昭和二十六年十二月二十七日厚生省令第五十二号)により、乳又はこれらを原料として製造した食品を加工し、又は主要原料としたものを凍結させたものであって乳固形分3.0%以上を含むもの(はっ酵乳を除く)をいう。アイスクリーム類は、含まれる乳固形分と乳脂肪分の量によって、アイスクリーム、アイスミルク、ラクトアイスの3つに分類される。
According to the Ministerial Ordinance Concerning Ingredient Standards for Milk and Dairy Products (December 27, 1951 Ministry of Health and Welfare Ordinance No. 52), ice creams are processed milk or foods made from these ingredients. fermented milk (excluding fermented milk) that contains 3.0% or more milk solids. Ice creams are classified into three categories, ice cream, ice milk, and lacto ice, depending on the amount of milk solids and milk fat contained.
乳固形分3.0%未満のものは、食品衛生法に基づく厚生省告示「食品、添加物等の規格基準」により、氷菓として規定されている。
Those with a milk solids content of less than 3.0% are defined as ice desserts according to the Ministry of Health and Welfare's "Standards for Food, Additives, etc." based on the Food Sanitation Law.
フローズンヨーグルトは、乳及び乳製品の成分規格等に関する省令により、種類別「発酵乳」に分類され、「乳又はこれと同等以上の無脂乳固形分を含む乳等を乳酸菌又は酵母で発酵させ、糊状または液状にしたもの又はこれらを凍結したものをいう」と定められている。成分規格は、「無脂乳固形分8.0%以上、乳酸菌数又は酵母数1000万/ml以上」と規定されている。
Frozen yogurt is categorized as "fermented milk" by type according to the ministerial ordinance on ingredient standards for milk and dairy products. , pasty or liquid, or frozen.” The ingredient standard is defined as "8.0% or more non-fat milk solids content, 10 million/ml or more lactic acid bacteria or yeast count".
<冷菓組成物>
本実施形態に係る冷菓は、冷菓組成物を用いて製造される。冷菓組成物は、通常冷菓を製造する際に一般的に用いられる成分(乳原料、糖類、植物汁、増粘剤、pH調整剤、卵、油脂、安定剤、乳化剤、色素などの着色料、甘味料、香料、酸味料、風味原料など)等を適宜配合して調製されたものである。冷菓が、多層構成である場合、各層毎に組成が異なる冷菓組成物を準備する。例えば、図1に示す冷菓2の製造においては、冷菓組成物としてコア部組成物とコーティング層組成物とを準備する。 <Frozen dessert composition>
The frozen dessert according to this embodiment is produced using a frozen dessert composition. The frozen dessert composition contains ingredients commonly used in the production of frozen desserts (dairy raw materials, sugars, vegetable juices, thickeners, pH adjusters, eggs, oils and fats, stabilizers, emulsifiers, coloring agents such as pigments, Sweeteners, flavoring agents, acidulants, flavoring materials, etc.) are appropriately blended and prepared. When the frozen dessert has a multi-layer structure, a frozen dessert composition having different compositions for each layer is prepared. For example, in manufacturing thefrozen dessert 2 shown in FIG. 1, a core composition and a coating layer composition are prepared as the frozen dessert composition.
本実施形態に係る冷菓は、冷菓組成物を用いて製造される。冷菓組成物は、通常冷菓を製造する際に一般的に用いられる成分(乳原料、糖類、植物汁、増粘剤、pH調整剤、卵、油脂、安定剤、乳化剤、色素などの着色料、甘味料、香料、酸味料、風味原料など)等を適宜配合して調製されたものである。冷菓が、多層構成である場合、各層毎に組成が異なる冷菓組成物を準備する。例えば、図1に示す冷菓2の製造においては、冷菓組成物としてコア部組成物とコーティング層組成物とを準備する。 <Frozen dessert composition>
The frozen dessert according to this embodiment is produced using a frozen dessert composition. The frozen dessert composition contains ingredients commonly used in the production of frozen desserts (dairy raw materials, sugars, vegetable juices, thickeners, pH adjusters, eggs, oils and fats, stabilizers, emulsifiers, coloring agents such as pigments, Sweeteners, flavoring agents, acidulants, flavoring materials, etc.) are appropriately blended and prepared. When the frozen dessert has a multi-layer structure, a frozen dessert composition having different compositions for each layer is prepared. For example, in manufacturing the
(油脂)
冷菓組成物に用いられる油脂とは、動物性油脂、植物性油脂、これらの加工油脂などを意味し、これらの中から1種又は2種以上組み合わせて用いてもよい。 (fat)
Fats and oils used in frozen dessert compositions mean animal fats and oils, vegetable fats and oils, processed fats and oils thereof, and the like, and may be used alone or in combination of two or more thereof.
冷菓組成物に用いられる油脂とは、動物性油脂、植物性油脂、これらの加工油脂などを意味し、これらの中から1種又は2種以上組み合わせて用いてもよい。 (fat)
Fats and oils used in frozen dessert compositions mean animal fats and oils, vegetable fats and oils, processed fats and oils thereof, and the like, and may be used alone or in combination of two or more thereof.
動物性油脂としては、例えば、乳脂(牛乳脂など)、牛脂、豚脂、魚油等が挙げられる。植物性油脂としては、例えば、菜種油、大豆油、ヒマワリ種子油、綿実油、落花生油、米ぬか油、コーン油、サフラワー油、オリーブ油、パーム油、パーム核油、シア脂、サル脂、カカオ脂等が挙げられる。植物性油脂及び/又は動物性油脂を水素添加等の加工を行った加工油脂としては、例えば、マーガリン、ショートニング等が挙げられる。
Examples of animal oils and fats include milk fat (milk fat, etc.), beef tallow, lard, fish oil, and the like. Examples of vegetable oils include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, palm oil, palm kernel oil, shea butter, monkey butter, cacao butter, and the like. is mentioned. Examples of processed fats and oils obtained by hydrogenating vegetable fats and/or animal fats and oils include margarine and shortening.
冷菓組成物において、油脂含有量は、物性、嗜好等を考慮し、好ましくは15質量%以下であり、より好ましくは13質量%以下である。前記冷菓組成物としてコア部組成物とコーティング層組成物が用いられる場合は、コア部組成物の油脂含有量は、好ましくは15質量%以下、より好ましくは13質量%以下であって、0質量%でも良い。油脂を含むコア部組成物を用いてコア部を形成することにより、冷菓にボディ感や滑らかな食感を付与できる点で好ましい。コーティング層組成物の油脂含有量は、好ましくは10質量%以下、より好ましくは5質量%以下であって、0質量%でも良い。コーティング層組成物において、油脂の含有量が少ないほど、冷菓の表面に氷が生成するという問題が顕著となる傾向にあるものの、本発明によると、コーティング層組成物の油脂含有量が上述の範囲内であっても、冷菓の表面に氷が生成することを抑制することができる。本明細書における油脂分の含有量は、レーゼゴットリーブ法により定量することができる。
In the frozen dessert composition, the fat and oil content is preferably 15% by mass or less, more preferably 13% by mass or less, in consideration of physical properties, taste, and the like. When a core composition and a coating layer composition are used as the frozen dessert composition, the fat content of the core composition is preferably 15% by mass or less, more preferably 13% by mass or less, and 0% by mass. % is fine. Forming the core part using a core part composition containing fats and oils is preferable in terms of imparting a body feeling and a smooth texture to the frozen dessert. The fat content of the coating layer composition is preferably 10% by mass or less, more preferably 5% by mass or less, and may be 0% by mass. In the coating layer composition, the lower the oil content, the more pronounced the problem of ice formation on the surface of frozen desserts. However, according to the present invention, the oil content of the coating layer composition is within the above range. Even inside, it is possible to suppress the formation of ice on the surface of the frozen dessert. The fat and oil content in the present specification can be quantified by the Roese-Gottlieb method.
(乳脂肪)
冷菓組成物において、乳脂肪含有量は、好ましくは15質量%以下であり、より好ましくは13質量%以下であり、0質量%でも良い。冷菓組成物としてコア部組成物とコーティング層組成物が用いられる場合は、コア部組成物の乳脂肪含有量は、好ましくは15質量%以下であり、より好ましくは13質量%以下であり、0%でも良い。コーティング層組成物の乳脂肪含有量は、好ましくは10質量%以下、より好ましくは5質量%以下であり、0質量%でも良い。上記範囲にする事により良好な風味、口当たりを得ることが出来る。 (milk fat)
In the frozen dessert composition, the milk fat content is preferably 15% by mass or less, more preferably 13% by mass or less, and may be 0% by mass. When the core composition and the coating layer composition are used as the frozen dessert composition, the milk fat content of the core composition is preferably 15% by mass or less, more preferably 13% by mass or less, and 0 % is fine. The milk fat content of the coating layer composition is preferably 10% by mass or less, more preferably 5% by mass or less, and may be 0% by mass. Good flavor and mouthfeel can be obtained by adjusting the content to the above range.
冷菓組成物において、乳脂肪含有量は、好ましくは15質量%以下であり、より好ましくは13質量%以下であり、0質量%でも良い。冷菓組成物としてコア部組成物とコーティング層組成物が用いられる場合は、コア部組成物の乳脂肪含有量は、好ましくは15質量%以下であり、より好ましくは13質量%以下であり、0%でも良い。コーティング層組成物の乳脂肪含有量は、好ましくは10質量%以下、より好ましくは5質量%以下であり、0質量%でも良い。上記範囲にする事により良好な風味、口当たりを得ることが出来る。 (milk fat)
In the frozen dessert composition, the milk fat content is preferably 15% by mass or less, more preferably 13% by mass or less, and may be 0% by mass. When the core composition and the coating layer composition are used as the frozen dessert composition, the milk fat content of the core composition is preferably 15% by mass or less, more preferably 13% by mass or less, and 0 % is fine. The milk fat content of the coating layer composition is preferably 10% by mass or less, more preferably 5% by mass or less, and may be 0% by mass. Good flavor and mouthfeel can be obtained by adjusting the content to the above range.
冷菓組成物の油脂と乳脂肪の含有量は、例えば、「乳及び乳製品の成分規格等に関する省令」に記載の、アイスクリーム類の乳脂肪分の定量法に準拠する方法で測定する。
The fat and milk fat content of the frozen dessert composition is measured, for example, by a method that complies with the method for determining the milk fat content of ice creams described in the "Ministerial Ordinance Concerning Ingredient Standards for Milk and Dairy Products".
(乳原料)
冷菓組成物に用いられる乳原料としては、例えば、生乳、脱脂乳、脱脂濃縮乳、全粉乳、脱脂粉乳、クリーム、バター、バターオイル、チーズ、濃縮乳、無糖練乳、無糖脱脂練乳、加糖練乳、クリームパウダー、ホエイパウダー、バターミルクパウダー、加糖粉乳、発酵乳、発酵乳パウダー、ブロックミルク等が挙げられる。本実施形態においては、これらを1種又は2種以上組み合わせて用いてもよい。 (dairy raw material)
Examples of dairy ingredients used in frozen dessert compositions include raw milk, skimmed milk, skimmed concentrated milk, whole milk powder, skimmed milk powder, cream, butter, butter oil, cheese, concentrated milk, sugar-free condensed milk, sugar-free condensed skim milk, sweetened condensed milk, cream powder, whey powder, buttermilk powder, sweetened milk powder, fermented milk, fermented milk powder, block milk and the like. In this embodiment, these may be used singly or in combination of two or more.
冷菓組成物に用いられる乳原料としては、例えば、生乳、脱脂乳、脱脂濃縮乳、全粉乳、脱脂粉乳、クリーム、バター、バターオイル、チーズ、濃縮乳、無糖練乳、無糖脱脂練乳、加糖練乳、クリームパウダー、ホエイパウダー、バターミルクパウダー、加糖粉乳、発酵乳、発酵乳パウダー、ブロックミルク等が挙げられる。本実施形態においては、これらを1種又は2種以上組み合わせて用いてもよい。 (dairy raw material)
Examples of dairy ingredients used in frozen dessert compositions include raw milk, skimmed milk, skimmed concentrated milk, whole milk powder, skimmed milk powder, cream, butter, butter oil, cheese, concentrated milk, sugar-free condensed milk, sugar-free condensed skim milk, sweetened condensed milk, cream powder, whey powder, buttermilk powder, sweetened milk powder, fermented milk, fermented milk powder, block milk and the like. In this embodiment, these may be used singly or in combination of two or more.
乳原料としてより好ましくは、生乳、脱脂乳、脱脂濃縮乳、全粉乳、脱脂粉乳、クリーム、バター、ホエイパウダー等であり、これらを1種又は2種以上組み合わせて用いてもよい。
Raw milk, skimmed milk, skimmed concentrated milk, whole milk powder, skimmed milk powder, cream, butter, whey powder, etc. are more preferable as the milk raw material, and these may be used alone or in combination of two or more.
(甘味料)
冷菓組成物に用いられる甘味料は、冷菓に甘味を付与する原料を意味し、糖類及び糖類以外の甘味を付与する原料をも含む概念である。その具体例としては、例えば、砂糖(上白糖、グラニュー糖、三温糖、黒砂糖など)、砂糖混合異性化糖、異性化糖、乳糖、ぶどう糖、麦芽糖、果糖、転化糖、還元麦芽水あめ、蜂蜜、パラチノース、D-キシロース等の糖類;キシリトール、ソルビトール、マルチトール、エリスリトール等の糖アルコール類;サッカリンナトリウム、シクラメート及びその塩、アセスルファムカリウム、ソーマチン、アスパルテーム、スクラロース、アリテーム、ネオテーム、ステビア抽出物に含まれるステビオサイドなどの高甘味度甘味料等が挙げられる。冷菓組成物においては、これらを1種又は2種以上組み合わせて用いてもよい。 (sweetener)
The sweetener used in the frozen dessert composition means a raw material that imparts sweetness to the frozen dessert, and is a concept that includes sugars and non-sugars that impart sweetness. Specific examples thereof include sugar (white sugar, granulated sugar, brown sugar, brown sugar, etc.), sugar mixed isomerized sugar, isomerized sugar, lactose, glucose, maltose, fructose, invert sugar, reduced malt starch syrup, sugars such as honey, palatinose, D-xylose; sugar alcohols such as xylitol, sorbitol, maltitol, erythritol; sodium saccharin, cyclamate and its salts, acesulfame potassium, thaumatin, aspartame, sucralose, alitame, neotame, stevia extract and high-intensity sweeteners such as stevioside. In the frozen dessert composition, these may be used singly or in combination of two or more.
冷菓組成物に用いられる甘味料は、冷菓に甘味を付与する原料を意味し、糖類及び糖類以外の甘味を付与する原料をも含む概念である。その具体例としては、例えば、砂糖(上白糖、グラニュー糖、三温糖、黒砂糖など)、砂糖混合異性化糖、異性化糖、乳糖、ぶどう糖、麦芽糖、果糖、転化糖、還元麦芽水あめ、蜂蜜、パラチノース、D-キシロース等の糖類;キシリトール、ソルビトール、マルチトール、エリスリトール等の糖アルコール類;サッカリンナトリウム、シクラメート及びその塩、アセスルファムカリウム、ソーマチン、アスパルテーム、スクラロース、アリテーム、ネオテーム、ステビア抽出物に含まれるステビオサイドなどの高甘味度甘味料等が挙げられる。冷菓組成物においては、これらを1種又は2種以上組み合わせて用いてもよい。 (sweetener)
The sweetener used in the frozen dessert composition means a raw material that imparts sweetness to the frozen dessert, and is a concept that includes sugars and non-sugars that impart sweetness. Specific examples thereof include sugar (white sugar, granulated sugar, brown sugar, brown sugar, etc.), sugar mixed isomerized sugar, isomerized sugar, lactose, glucose, maltose, fructose, invert sugar, reduced malt starch syrup, sugars such as honey, palatinose, D-xylose; sugar alcohols such as xylitol, sorbitol, maltitol, erythritol; sodium saccharin, cyclamate and its salts, acesulfame potassium, thaumatin, aspartame, sucralose, alitame, neotame, stevia extract and high-intensity sweeteners such as stevioside. In the frozen dessert composition, these may be used singly or in combination of two or more.
冷菓組成物において、甘味料の含有量は、好ましくは40質量%以下であり、より好ましくは30質量%以下である。また、冷菓組成物において、甘味料の含有量は、好ましくは1質量%以上であり、より好ましくは5質量%以上である。冷菓組成物として、コア部組成物とコーティング層組成物とが用いられる場合は、コア部組成物の甘味料の含有量は、保存性の観点から、好ましくは40質量%以下であり、より好ましくは30質量%以下であり、また、好ましくは1質量%以上であり、より好ましくは5質量%以上である。コーティング層組成物の甘味料の含有量は、保存性の観点から、好ましくは40質量%以下であり、より好ましくは20質量%以下であり、また、好ましくは1質量%以上である。上記範囲にする事により良好な風味、口当たりを得ることが出来る。
The sweetener content in the frozen dessert composition is preferably 40% by mass or less, more preferably 30% by mass or less. In the frozen dessert composition, the sweetener content is preferably 1% by mass or more, more preferably 5% by mass or more. When the core composition and the coating layer composition are used as the frozen dessert composition, the content of the sweetener in the core composition is preferably 40% by mass or less, more preferably 40% by mass or less, from the viewpoint of storage stability. is 30% by mass or less, preferably 1% by mass or more, and more preferably 5% by mass or more. The sweetener content of the coating layer composition is preferably 40% by mass or less, more preferably 20% by mass or less, and preferably 1% by mass or more, from the viewpoint of storage stability. Good flavor and mouthfeel can be obtained by adjusting the content to the above range.
(安定剤)
冷菓組成物に用いられる安定剤としては、例えば、ペクチン、繊維素グルコール酸ナトリウム(カルボキシメチルセルロース)、グアーガム、ローカストビーンガム、カラギーナン、微結晶セルロース、アラビアガム、カラヤガム、キサンタンガム、タラガム、ジェランガム、ネイティブジェランガム、マクロホモプシスガム、寒天、アルギン酸類(アルギン酸、アルギン酸塩)、大豆多糖類等が挙げられる。冷菓組成物においては、これらを1種又は2種以上組み合わせて用いてもよい。 (stabilizer)
Examples of stabilizers used in frozen dessert compositions include pectin, sodium cellulose glycolate (carboxymethylcellulose), guar gum, locust bean gum, carrageenan, microcrystalline cellulose, gum arabic, karaya gum, xanthan gum, tara gum, gellan gum, and native gellan gum. , macrohomopsis gum, agar, alginic acids (alginic acid, alginate), soybean polysaccharides, and the like. In the frozen dessert composition, these may be used singly or in combination of two or more.
冷菓組成物に用いられる安定剤としては、例えば、ペクチン、繊維素グルコール酸ナトリウム(カルボキシメチルセルロース)、グアーガム、ローカストビーンガム、カラギーナン、微結晶セルロース、アラビアガム、カラヤガム、キサンタンガム、タラガム、ジェランガム、ネイティブジェランガム、マクロホモプシスガム、寒天、アルギン酸類(アルギン酸、アルギン酸塩)、大豆多糖類等が挙げられる。冷菓組成物においては、これらを1種又は2種以上組み合わせて用いてもよい。 (stabilizer)
Examples of stabilizers used in frozen dessert compositions include pectin, sodium cellulose glycolate (carboxymethylcellulose), guar gum, locust bean gum, carrageenan, microcrystalline cellulose, gum arabic, karaya gum, xanthan gum, tara gum, gellan gum, and native gellan gum. , macrohomopsis gum, agar, alginic acids (alginic acid, alginate), soybean polysaccharides, and the like. In the frozen dessert composition, these may be used singly or in combination of two or more.
(乳化剤)
冷菓組成物に用いられる乳化剤としては、例えば、グリセリン脂肪酸エステル、蔗糖脂肪酸エステル(シュガーエステル)類、ソルビタン脂肪酸エステル類、プロピレングリコール脂肪酸エステル類、ポリグリセリン脂肪酸エステル類、レシチン、クエン酸又は乳酸等の有機酸モノグリセリド類、有機酸ジグリセリド類等が挙げられる。冷菓組成物においては、これらを1種又は2種以上組み合わせて用いてもよい。 (emulsifier)
Examples of emulsifiers used in frozen dessert compositions include glycerin fatty acid esters, sucrose fatty acid esters (sugar esters), sorbitan fatty acid esters, propylene glycol fatty acid esters, polyglycerin fatty acid esters, lecithin, citric acid, lactic acid, and the like. Examples include organic acid monoglycerides, organic acid diglycerides, and the like. In the frozen dessert composition, these may be used singly or in combination of two or more.
冷菓組成物に用いられる乳化剤としては、例えば、グリセリン脂肪酸エステル、蔗糖脂肪酸エステル(シュガーエステル)類、ソルビタン脂肪酸エステル類、プロピレングリコール脂肪酸エステル類、ポリグリセリン脂肪酸エステル類、レシチン、クエン酸又は乳酸等の有機酸モノグリセリド類、有機酸ジグリセリド類等が挙げられる。冷菓組成物においては、これらを1種又は2種以上組み合わせて用いてもよい。 (emulsifier)
Examples of emulsifiers used in frozen dessert compositions include glycerin fatty acid esters, sucrose fatty acid esters (sugar esters), sorbitan fatty acid esters, propylene glycol fatty acid esters, polyglycerin fatty acid esters, lecithin, citric acid, lactic acid, and the like. Examples include organic acid monoglycerides, organic acid diglycerides, and the like. In the frozen dessert composition, these may be used singly or in combination of two or more.
(他の成分)
冷菓組成物は、本発明の効果を損なわない限り、他の材料を1種又は2種以上自由に選択して含有していてもよい。他の材料としては、例えば、酸味料、植物タンパク質、卵加工品、着香料、着色料、果汁や果肉(イチゴ、ブドウ、メロン、柑橘類など)、ジャム類、プレザーブ類、野菜類(ニンジン、スイカなど)、コーヒー類、茶類(抹茶、紅茶、緑茶、烏龍茶など)、チョコレート類、キャラメル類、各種食材等が挙げられる。 (other ingredients)
The frozen dessert composition may optionally contain one or more other ingredients as long as they do not impair the effects of the present invention. Other materials include, for example, acidulants, vegetable proteins, processed eggs, flavoring agents, coloring agents, fruit juices and pulps (strawberries, grapes, melons, citrus fruits, etc.), jams, preserves, vegetables (carrots, watermelons, etc.) etc.), coffees, teas (matcha, black tea, green tea, oolong tea, etc.), chocolates, caramels, and various foodstuffs.
冷菓組成物は、本発明の効果を損なわない限り、他の材料を1種又は2種以上自由に選択して含有していてもよい。他の材料としては、例えば、酸味料、植物タンパク質、卵加工品、着香料、着色料、果汁や果肉(イチゴ、ブドウ、メロン、柑橘類など)、ジャム類、プレザーブ類、野菜類(ニンジン、スイカなど)、コーヒー類、茶類(抹茶、紅茶、緑茶、烏龍茶など)、チョコレート類、キャラメル類、各種食材等が挙げられる。 (other ingredients)
The frozen dessert composition may optionally contain one or more other ingredients as long as they do not impair the effects of the present invention. Other materials include, for example, acidulants, vegetable proteins, processed eggs, flavoring agents, coloring agents, fruit juices and pulps (strawberries, grapes, melons, citrus fruits, etc.), jams, preserves, vegetables (carrots, watermelons, etc.) etc.), coffees, teas (matcha, black tea, green tea, oolong tea, etc.), chocolates, caramels, and various foodstuffs.
(全固形分)
冷菓組成物の全固形分は、好ましくは50質量%以下であり、より好ましくは40質量%以下であり、また、好ましくは10質量%以上であり、より好ましくは20質量%以上である。冷菓組成物として、コア部組成物とコーティング層組成物とが用いられる場合は、コア部組成物の全固形分は、好ましくは50質量%以下であり、より好ましくは40質量%以下であり、また、好ましくは10質量%以上であり、より好ましく20質量%以上である。コーティング層組成物の全固形分は、好ましくは40質量%以下であり、より好ましくは30質量%以下であり、または、好ましくは5質量%以上であり、より好ましくは10質量%以上である。上記範囲にする事により良好な風味、食感、保形性を得ることが出来る。本明明細書において、全固形分の含有量は、固形分(質量%)=100-水分(質量%)で算出した値である。水分含有量は、常圧加熱乾燥法(乾燥助剤添加法)により測定した値である。 (Total solid content)
The total solid content of the frozen dessert composition is preferably 50% by mass or less, more preferably 40% by mass or less, and preferably 10% by mass or more, more preferably 20% by mass or more. When the core composition and the coating layer composition are used as the frozen dessert composition, the total solid content of the core composition is preferably 50% by mass or less, more preferably 40% by mass or less, Moreover, it is preferably 10% by mass or more, and more preferably 20% by mass or more. The total solid content of the coating layer composition is preferably 40% by mass or less, more preferably 30% by mass or less, or preferably 5% by mass or more, more preferably 10% by mass or more. A good flavor, texture, and shape retention can be obtained by adjusting the content to the above range. In the present specification, the total solid content is a value calculated by solid content (% by mass)=100-moisture content (% by mass). The moisture content is a value measured by a normal pressure heat drying method (drying aid addition method).
冷菓組成物の全固形分は、好ましくは50質量%以下であり、より好ましくは40質量%以下であり、また、好ましくは10質量%以上であり、より好ましくは20質量%以上である。冷菓組成物として、コア部組成物とコーティング層組成物とが用いられる場合は、コア部組成物の全固形分は、好ましくは50質量%以下であり、より好ましくは40質量%以下であり、また、好ましくは10質量%以上であり、より好ましく20質量%以上である。コーティング層組成物の全固形分は、好ましくは40質量%以下であり、より好ましくは30質量%以下であり、または、好ましくは5質量%以上であり、より好ましくは10質量%以上である。上記範囲にする事により良好な風味、食感、保形性を得ることが出来る。本明明細書において、全固形分の含有量は、固形分(質量%)=100-水分(質量%)で算出した値である。水分含有量は、常圧加熱乾燥法(乾燥助剤添加法)により測定した値である。 (Total solid content)
The total solid content of the frozen dessert composition is preferably 50% by mass or less, more preferably 40% by mass or less, and preferably 10% by mass or more, more preferably 20% by mass or more. When the core composition and the coating layer composition are used as the frozen dessert composition, the total solid content of the core composition is preferably 50% by mass or less, more preferably 40% by mass or less, Moreover, it is preferably 10% by mass or more, and more preferably 20% by mass or more. The total solid content of the coating layer composition is preferably 40% by mass or less, more preferably 30% by mass or less, or preferably 5% by mass or more, more preferably 10% by mass or more. A good flavor, texture, and shape retention can be obtained by adjusting the content to the above range. In the present specification, the total solid content is a value calculated by solid content (% by mass)=100-moisture content (% by mass). The moisture content is a value measured by a normal pressure heat drying method (drying aid addition method).
(無脂乳固形分)
冷菓組成物の無脂乳固形分は、好ましくは20質量%以下であり、より好ましくは15質量%以下であり、0質量%でも良い。冷菓組成物として、コア部組成物とコーティング層組成物とが用いられる場合は、コア部組成物の無脂乳固形分は、好ましくは20質量%以下であり、より好ましくは15質量%以下であり、0質量%でも良い。コーティング層組成物は、好ましくは10質量%以下であり、より好ましくは5質量%以下であり、0質量%でも良い。上記範囲にする事により良好な風味、食感を得ることが出来る。 (non-fat milk solids)
The non-fat milk solids content of the frozen dessert composition is preferably 20% by mass or less, more preferably 15% by mass or less, and may even be 0% by mass. When the core composition and the coating layer composition are used as the frozen dessert composition, the non-fat milk solids content of the core composition is preferably 20% by mass or less, more preferably 15% by mass or less. Yes, it may be 0% by mass. The coating layer composition is preferably 10% by mass or less, more preferably 5% by mass or less, and may be 0% by mass. A good flavor and texture can be obtained by adjusting the content to the above range.
冷菓組成物の無脂乳固形分は、好ましくは20質量%以下であり、より好ましくは15質量%以下であり、0質量%でも良い。冷菓組成物として、コア部組成物とコーティング層組成物とが用いられる場合は、コア部組成物の無脂乳固形分は、好ましくは20質量%以下であり、より好ましくは15質量%以下であり、0質量%でも良い。コーティング層組成物は、好ましくは10質量%以下であり、より好ましくは5質量%以下であり、0質量%でも良い。上記範囲にする事により良好な風味、食感を得ることが出来る。 (non-fat milk solids)
The non-fat milk solids content of the frozen dessert composition is preferably 20% by mass or less, more preferably 15% by mass or less, and may even be 0% by mass. When the core composition and the coating layer composition are used as the frozen dessert composition, the non-fat milk solids content of the core composition is preferably 20% by mass or less, more preferably 15% by mass or less. Yes, it may be 0% by mass. The coating layer composition is preferably 10% by mass or less, more preferably 5% by mass or less, and may be 0% by mass. A good flavor and texture can be obtained by adjusting the content to the above range.
冷菓組成物の無脂乳固形分の測定法は、例えば、「乳及び乳製品の成分規格等に関する省令」に記載の、発酵乳及び乳酸菌飲料の無脂乳固形分の定量法に準拠する方法で測定する。
The method for measuring the non-fat milk solids content of the frozen dessert composition is, for example, a method that complies with the method for determining the non-fat milk solids content of fermented milk and lactic acid bacteria beverages described in the "Ministerial Ordinance Concerning Ingredient Standards for Milk and Dairy Products". Measure in
(乳固形分)
冷菓組成物の乳固形分は、好ましくは30質量%以下であり、より好ましくは20質量%以下であり、0質量%でも良い。冷菓組成物として、コア部組成物とコーティング層組成物とが用いられる場合は、コア部組成物の乳固形分は、好ましくは30質量%以下であり、より好ましくは20質量%以下であり、0質量%でも良い。コーティング層組成物は、好ましくは20質量%以下であり、より好ましくは10質量%以下であり、0質量%でも良い。上記範囲にする事により良好な風味、食感を得ることが出来る。 (milk solids)
The milk solids content of the frozen dessert composition is preferably 30% by mass or less, more preferably 20% by mass or less, and may be 0% by mass. When the core composition and the coating layer composition are used as the frozen dessert composition, the milk solids content of the core composition is preferably 30% by mass or less, more preferably 20% by mass or less, It may be 0% by mass. The coating layer composition is preferably 20% by mass or less, more preferably 10% by mass or less, and may be 0% by mass. A good flavor and texture can be obtained by adjusting the content to the above range.
冷菓組成物の乳固形分は、好ましくは30質量%以下であり、より好ましくは20質量%以下であり、0質量%でも良い。冷菓組成物として、コア部組成物とコーティング層組成物とが用いられる場合は、コア部組成物の乳固形分は、好ましくは30質量%以下であり、より好ましくは20質量%以下であり、0質量%でも良い。コーティング層組成物は、好ましくは20質量%以下であり、より好ましくは10質量%以下であり、0質量%でも良い。上記範囲にする事により良好な風味、食感を得ることが出来る。 (milk solids)
The milk solids content of the frozen dessert composition is preferably 30% by mass or less, more preferably 20% by mass or less, and may be 0% by mass. When the core composition and the coating layer composition are used as the frozen dessert composition, the milk solids content of the core composition is preferably 30% by mass or less, more preferably 20% by mass or less, It may be 0% by mass. The coating layer composition is preferably 20% by mass or less, more preferably 10% by mass or less, and may be 0% by mass. A good flavor and texture can be obtained by adjusting the content to the above range.
冷菓組成物の乳固形分は、上述した乳脂肪の含有量と無脂乳固形分との合計を乳固形分とする。
The milk solids content of the frozen dessert composition is the sum of the milk fat content and non-fat milk solids content described above.
(凍結点)
冷菓組成物の凍結点は、口どけを良好にする観点から、好ましくは-2.0℃以下であり、より好ましくは-2.5℃以下である。冷菓組成物の凍結点は、冷凍保存性を向上させる観点から、好ましくは-10℃以上であり、より好ましくは-5℃以上である。冷菓組成物として、コア部組成物とコーティング層組成物とが用いられる場合は、コア部組成物の凍結点は、口どけを良好にする観点から、好ましくは-2.0℃以下であり、より好ましくは-2.5℃以下である。コア部組成物の凍結点は、冷凍保存性を向上させる観点から、好ましくは-10℃以上であり、より好ましくは-5℃以上である。コーティング層組成物の凍結点は、口どけを良好にする観点から、好ましくは-2.0℃以下であり、より好ましくは-2.5℃以下である。喫食時の溶け易さ、冷凍保存性を向上させる観点から、好ましくは-10℃以上であり、より好ましくは-5℃以上である。 (freezing point)
The freezing point of the frozen dessert composition is preferably −2.0° C. or lower, more preferably −2.5° C. or lower, from the viewpoint of good meltability in the mouth. The freezing point of the frozen dessert composition is preferably −10° C. or higher, more preferably −5° C. or higher, from the viewpoint of improving frozen storage stability. When the core composition and the coating layer composition are used as the frozen dessert composition, the freezing point of the core composition is preferably −2.0° C. or lower from the viewpoint of improving the meltability in the mouth. More preferably -2.5°C or lower. The freezing point of the core composition is preferably −10° C. or higher, more preferably −5° C. or higher, from the viewpoint of improving frozen storage stability. The freezing point of the coating layer composition is preferably −2.0° C. or lower, more preferably −2.5° C. or lower, from the viewpoint of good melting in the mouth. The temperature is preferably -10°C or higher, and more preferably -5°C or higher, from the viewpoint of improving the ease of melting when eating and the storage stability in the freezer.
冷菓組成物の凍結点は、口どけを良好にする観点から、好ましくは-2.0℃以下であり、より好ましくは-2.5℃以下である。冷菓組成物の凍結点は、冷凍保存性を向上させる観点から、好ましくは-10℃以上であり、より好ましくは-5℃以上である。冷菓組成物として、コア部組成物とコーティング層組成物とが用いられる場合は、コア部組成物の凍結点は、口どけを良好にする観点から、好ましくは-2.0℃以下であり、より好ましくは-2.5℃以下である。コア部組成物の凍結点は、冷凍保存性を向上させる観点から、好ましくは-10℃以上であり、より好ましくは-5℃以上である。コーティング層組成物の凍結点は、口どけを良好にする観点から、好ましくは-2.0℃以下であり、より好ましくは-2.5℃以下である。喫食時の溶け易さ、冷凍保存性を向上させる観点から、好ましくは-10℃以上であり、より好ましくは-5℃以上である。 (freezing point)
The freezing point of the frozen dessert composition is preferably −2.0° C. or lower, more preferably −2.5° C. or lower, from the viewpoint of good meltability in the mouth. The freezing point of the frozen dessert composition is preferably −10° C. or higher, more preferably −5° C. or higher, from the viewpoint of improving frozen storage stability. When the core composition and the coating layer composition are used as the frozen dessert composition, the freezing point of the core composition is preferably −2.0° C. or lower from the viewpoint of improving the meltability in the mouth. More preferably -2.5°C or lower. The freezing point of the core composition is preferably −10° C. or higher, more preferably −5° C. or higher, from the viewpoint of improving frozen storage stability. The freezing point of the coating layer composition is preferably −2.0° C. or lower, more preferably −2.5° C. or lower, from the viewpoint of good melting in the mouth. The temperature is preferably -10°C or higher, and more preferably -5°C or higher, from the viewpoint of improving the ease of melting when eating and the storage stability in the freezer.
冷菓組成物の凍結点は、液状の冷菓組成物を雰囲気温度-35℃で冷却しながら、冷菓組成物の温度を経時的に測定する。ここで、液体が固体になる反応には発熱反応が生じることから、前記の温度下で液体を冷却していくと、ある温度において一旦温度が下降しないポイント(凍結点)に達する。本明細書において、凍結点は、冷却中に組成物の温度が下降しないポイント(凍結点)における温度を、冷菓組成物の凍結点として測定するものとする。
The freezing point of the frozen dessert composition is obtained by measuring the temperature of the frozen dessert composition over time while cooling the liquid frozen dessert composition to an ambient temperature of -35°C. Here, since an exothermic reaction occurs in the reaction from liquid to solid, if the liquid is cooled at the above temperature, it reaches a point (freezing point) at which the temperature does not drop once. As used herein, the freezing point is the temperature at which the temperature of the composition does not drop during cooling (freezing point), which is measured as the freezing point of the frozen dessert composition.
(粘度)
冷菓組成物の粘度は、液状の冷菓組成物の温度5℃における粘度が、好ましくは1000mPa・s以下であり、より好ましくは700mPa・s以下であり、また、好ましくは50mPa・s以上であり、より好ましくは100mPa・s以上である。冷菓組成物が、コーティング層組成物である場合は、そのコーティング時の液温における粘度が、好ましくは50mPa・s~2000mPa・sであり、より好ましくは100mPa・s~1000mPa.sであり、さらに好ましくは200mPa・s~800mPa・sである。冷菓組成物として、コア部組成物とコーティング層組成物が用いられる場合は、コア部組成物の温度5℃における粘度は、好ましくは1000mPa・s以下であり、より好ましくは700mPa・s以下であって、また、好ましくは50mPa・s以上であり、より好ましくは100mPa・s以上である。上記範囲にする事で、氷の析出を抑制しながらも、良好な食感とフレーバーリリースを付与する事ができる。 (viscosity)
The viscosity of the frozen dessert composition is preferably 1000 mPa s or less, more preferably 700 mPa s or less, and preferably 50 mPa s or more, at a temperature of 5 ° C. of the liquid frozen dessert composition, More preferably, it is 100 mPa·s or more. When the frozen dessert composition is a coating layer composition, the viscosity at the liquid temperature during coating is preferably 50 mPa·s to 2000 mPa·s, more preferably 100 mPa·s to 1000 mPa·s. s, more preferably 200 mPa·s to 800 mPa·s. When the core composition and the coating layer composition are used as the frozen dessert composition, the viscosity of the core composition at a temperature of 5° C. is preferably 1000 mPa·s or less, more preferably 700 mPa·s or less. Also, it is preferably 50 mPa·s or more, more preferably 100 mPa·s or more. By adjusting the amount within the above range, it is possible to provide good texture and flavor release while suppressing precipitation of ice.
冷菓組成物の粘度は、液状の冷菓組成物の温度5℃における粘度が、好ましくは1000mPa・s以下であり、より好ましくは700mPa・s以下であり、また、好ましくは50mPa・s以上であり、より好ましくは100mPa・s以上である。冷菓組成物が、コーティング層組成物である場合は、そのコーティング時の液温における粘度が、好ましくは50mPa・s~2000mPa・sであり、より好ましくは100mPa・s~1000mPa.sであり、さらに好ましくは200mPa・s~800mPa・sである。冷菓組成物として、コア部組成物とコーティング層組成物が用いられる場合は、コア部組成物の温度5℃における粘度は、好ましくは1000mPa・s以下であり、より好ましくは700mPa・s以下であって、また、好ましくは50mPa・s以上であり、より好ましくは100mPa・s以上である。上記範囲にする事で、氷の析出を抑制しながらも、良好な食感とフレーバーリリースを付与する事ができる。 (viscosity)
The viscosity of the frozen dessert composition is preferably 1000 mPa s or less, more preferably 700 mPa s or less, and preferably 50 mPa s or more, at a temperature of 5 ° C. of the liquid frozen dessert composition, More preferably, it is 100 mPa·s or more. When the frozen dessert composition is a coating layer composition, the viscosity at the liquid temperature during coating is preferably 50 mPa·s to 2000 mPa·s, more preferably 100 mPa·s to 1000 mPa·s. s, more preferably 200 mPa·s to 800 mPa·s. When the core composition and the coating layer composition are used as the frozen dessert composition, the viscosity of the core composition at a temperature of 5° C. is preferably 1000 mPa·s or less, more preferably 700 mPa·s or less. Also, it is preferably 50 mPa·s or more, more preferably 100 mPa·s or more. By adjusting the amount within the above range, it is possible to provide good texture and flavor release while suppressing precipitation of ice.
粘度の測定方法は特に限定されないが、例えば、B型粘度計を用いて、回転数60rpm、ローターNo.3として測定する。
Although the method of measuring the viscosity is not particularly limited, for example, using a Brookfield viscometer, rotating at 60 rpm, rotor No. Measure as 3.
(糖度)
冷菓組成物の糖度は、好ましくは50°以下、より好ましくは40°以下、さらに好ましくは30°以下であり、また、好ましくは5°以上、より好ましくは10°以上、さらに好ましくは15°以上である。冷菓組成物として、コア部組成物とコーティング層組成物が用いられる場合は、コア部組成物の糖度は、好ましくは50°以下、より好ましくは40°以下であって、また、好ましくは5°以上である。コーティング層組成物の糖度は、保存性の観点から、好ましくは40°以下、より好ましくは30°以下であって、また、好ましくは5°以上、より好ましくは10°以上、さらに好ましくは15°以上である。 (sugar content)
The sugar content of the frozen dessert composition is preferably 50° or less, more preferably 40° or less, still more preferably 30° or less, and is preferably 5° or more, more preferably 10° or more, further preferably 15° or more. is. When the core composition and the coating layer composition are used as the frozen dessert composition, the sugar content of the core composition is preferably 50° or less, more preferably 40° or less, and preferably 5° That's it. From the viewpoint of storage stability, the sugar content of the coating layer composition is preferably 40° or less, more preferably 30° or less, and is preferably 5° or more, more preferably 10° or more, and still more preferably 15°. That's it.
冷菓組成物の糖度は、好ましくは50°以下、より好ましくは40°以下、さらに好ましくは30°以下であり、また、好ましくは5°以上、より好ましくは10°以上、さらに好ましくは15°以上である。冷菓組成物として、コア部組成物とコーティング層組成物が用いられる場合は、コア部組成物の糖度は、好ましくは50°以下、より好ましくは40°以下であって、また、好ましくは5°以上である。コーティング層組成物の糖度は、保存性の観点から、好ましくは40°以下、より好ましくは30°以下であって、また、好ましくは5°以上、より好ましくは10°以上、さらに好ましくは15°以上である。 (sugar content)
The sugar content of the frozen dessert composition is preferably 50° or less, more preferably 40° or less, still more preferably 30° or less, and is preferably 5° or more, more preferably 10° or more, further preferably 15° or more. is. When the core composition and the coating layer composition are used as the frozen dessert composition, the sugar content of the core composition is preferably 50° or less, more preferably 40° or less, and preferably 5° That's it. From the viewpoint of storage stability, the sugar content of the coating layer composition is preferably 40° or less, more preferably 30° or less, and is preferably 5° or more, more preferably 10° or more, and still more preferably 15°. That's it.
本明細書において、糖度はBrix値を意味し、糖度計(Brix計)で測定することができる。
In this specification, the sugar content means the Brix value and can be measured with a saccharimeter (Brix meter).
(オーバーラン値)
冷菓に含まれる空気の量は、原料ミックス(原料段階の冷菓組成物)の容量に対する含有空気容量の百分率であるオーバーラン値で表される。例えば、オーバーラン値が100%の場合は、原料ミックスと同容量の空気が含まれていることを意味する。冷菓のオーバーラン値は、好ましくは5~80%、より好ましくは15~60%、さらに好ましくは20~50%である。冷菓が、コア部とコーティング層によって構成される場合は、コア部のオーバーラン値は、好ましくは5~80%、より好ましくは15~60%、さらに好ましくは20~50%であって、コーティング層のオーバーラン値は好ましくは5%以下、0%でも良い。オーバーラン値が上記の範囲内であると、滑らかな食感の冷菓を得ることができる。 (overrun value)
The amount of air contained in frozen desserts is expressed by an overrun value, which is the percentage of the volume of air contained relative to the volume of the raw material mix (frozen dessert composition at the raw material stage). For example, an overrun value of 100% means that the same volume of air as the raw mix is contained. The overrun value of the frozen dessert is preferably 5-80%, more preferably 15-60%, still more preferably 20-50%. When the frozen dessert is composed of a core portion and a coating layer, the overrun value of the core portion is preferably 5 to 80%, more preferably 15 to 60%, and still more preferably 20 to 50%. The overrun value of the layer is preferably 5% or less, even 0%. When the overrun value is within the above range, a frozen dessert with a smooth texture can be obtained.
冷菓に含まれる空気の量は、原料ミックス(原料段階の冷菓組成物)の容量に対する含有空気容量の百分率であるオーバーラン値で表される。例えば、オーバーラン値が100%の場合は、原料ミックスと同容量の空気が含まれていることを意味する。冷菓のオーバーラン値は、好ましくは5~80%、より好ましくは15~60%、さらに好ましくは20~50%である。冷菓が、コア部とコーティング層によって構成される場合は、コア部のオーバーラン値は、好ましくは5~80%、より好ましくは15~60%、さらに好ましくは20~50%であって、コーティング層のオーバーラン値は好ましくは5%以下、0%でも良い。オーバーラン値が上記の範囲内であると、滑らかな食感の冷菓を得ることができる。 (overrun value)
The amount of air contained in frozen desserts is expressed by an overrun value, which is the percentage of the volume of air contained relative to the volume of the raw material mix (frozen dessert composition at the raw material stage). For example, an overrun value of 100% means that the same volume of air as the raw mix is contained. The overrun value of the frozen dessert is preferably 5-80%, more preferably 15-60%, still more preferably 20-50%. When the frozen dessert is composed of a core portion and a coating layer, the overrun value of the core portion is preferably 5 to 80%, more preferably 15 to 60%, and still more preferably 20 to 50%. The overrun value of the layer is preferably 5% or less, even 0%. When the overrun value is within the above range, a frozen dessert with a smooth texture can be obtained.
<特定組成物>
本発明において、冷菓の少なくとも一部の表面をその凍結物により構成する特定組成物は、冷菓組成物の一種である。以下、特定組成物に固有の特徴を説明する。特定組成物について、固有の特徴以外は、上述の冷菓組成物の説明が適用される。 <Specific composition>
In the present invention, the specific composition in which at least a part of the surface of the frozen dessert is composed of the frozen product is one type of frozen dessert composition. Characteristics specific to particular compositions are described below. For the particular composition, the description of the frozen dessert composition above applies, except for the specific characteristics.
本発明において、冷菓の少なくとも一部の表面をその凍結物により構成する特定組成物は、冷菓組成物の一種である。以下、特定組成物に固有の特徴を説明する。特定組成物について、固有の特徴以外は、上述の冷菓組成物の説明が適用される。 <Specific composition>
In the present invention, the specific composition in which at least a part of the surface of the frozen dessert is composed of the frozen product is one type of frozen dessert composition. Characteristics specific to particular compositions are described below. For the particular composition, the description of the frozen dessert composition above applies, except for the specific characteristics.
特定組成物は特定成分と水を含有する。冷菓の表面を構成する組成物中の水は、冷凍保存時に冷菓の表面での氷の生成の原因の一つになると推測されるものの、本発明においては、特定組成物が特定成分を含むことにより、氷の生成を抑制することができる。特定組成物において、水の含有量は、好ましくは50質量%以上であり、より好ましくは60質量%以上であり、さらに好ましくは70質量%以上である。特定組成物において、水の含有量は、好ましくは98質量%以下であり、より好ましくは95質量%以下であり、さらに好ましくは90質量%以下である。水の含有量を調整することにより、特定組成物の凍結点を所望の値にすることができる。
A specific composition contains specific ingredients and water. Water in the composition that forms the surface of frozen desserts is presumed to be one of the causes of ice formation on the surface of frozen desserts during frozen storage. can suppress the formation of ice. In the specific composition, the water content is preferably 50% by mass or more, more preferably 60% by mass or more, and even more preferably 70% by mass or more. In the specific composition, the water content is preferably 98% by mass or less, more preferably 95% by mass or less, and even more preferably 90% by mass or less. By adjusting the water content, the freezing point of a particular composition can be adjusted to the desired value.
特定組成物は、特定成分である、プルラン、トレメルガム、デンプン、トレハロース、粉あめ、及びゼラチンからなる群より選択される少なくとも一種の成分を含有する。
The specific composition contains at least one component selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin, which are specific components.
プルランとは、Aureobasidum pullulansを培養する際に菌体外に生産される中性単純多糖であり、その構造はα-1,4結合による3個のグルコースで構成されるマルトトリオースがα-1,6結合で繰り返し、鎖状に結合したものである。本発明で使用されるプルランの重量平均分子量については、特に制限されないが、好適な一例として約20万が挙げられる。本明細書において、重量平均分子量は、GPC分析により算出される値を指す。プルランは商業的に入手可能であり、商業的に入手可能なものとしては、例えば、プルラン(林原社製)等が挙げられる。
Pullulan is a neutral simple polysaccharide that is extracellularly produced when Aureobasidum pullulans is cultured. , 6 bonds are repeated to form a chain. The weight average molecular weight of pullulan used in the present invention is not particularly limited, but a preferred example is about 200,000. As used herein, the weight average molecular weight refers to a value calculated by GPC analysis. Pullulan is commercially available, and examples of commercially available products include pullulan (manufactured by Hayashibara Co., Ltd.).
トレメルガムとは、シロキクラゲ由来の多糖類のことをいう。本発明で使用されるトレメルガムの重量平均分子量については、特に制限されないが、好適な一例として300万~500万が挙げられる。トレメルガムは商業的に入手可能であり、商業的に入手可能なものとして、UT-WC、UT-WS、UnetI-7800(いずれもユニテックフーズ社製)等が挙げられる。
Tremel gum is a polysaccharide derived from white fungus. The weight average molecular weight of the tremel gum used in the present invention is not particularly limited, but a preferred example is 3 million to 5 million. Tremel gum is commercially available, and examples of commercially available products include UT-WC, UT-WS, and Unet I-7800 (all manufactured by Unitech Foods).
デンプンとしては、その種類は特に制限されないが、トウモロコシデンプン、バレイショデンプン、コメデンプン、コムギデンプン、タピオカデンプン等、或いはデンプンの一部をα化した部分α化デンプンが挙げられる。デンプンは商業的に入手可能であり、商業的に入手可能なものとしては、例えば、エリアンGEL100(松谷化学社製)、パインエース#1(松谷化学社製)等が挙げられる。
The type of starch is not particularly limited, but includes corn starch, potato starch, rice starch, wheat starch, tapioca starch, etc., and partially pregelatinized starch obtained by partially pregelatinizing starch. Starch is commercially available, and commercially available starches include, for example, Erian GEL100 (manufactured by Matsutani Chemical Co., Ltd.), Pine Ace #1 (manufactured by Matsutani Chemical Co., Ltd.), and the like.
トレハロースとは、グルコースが1,1-グリコシド結合してなる非還元性二糖であり、種々の動植物中に存在する。本発明に使用するトレハロースは、食用に適するものであれば特に限定されない。トレハロースの形態としては、他の原料と均一に混合できる状態で用いればよく、例えば、液状、シロップ状、粉末状、固形状等が挙げられる。トレハロースは商業的に入手可能であり、商業的に入手可能なものとしては、例えば、トレハ(林原社製)等が挙げられる。
Trehalose is a non-reducing disaccharide composed of 1,1-glycosidic bonds of glucose, and is present in various animals and plants. The trehalose used in the present invention is not particularly limited as long as it is edible. As for the form of trehalose, it may be used in a state in which it can be uniformly mixed with other raw materials, and examples thereof include liquid, syrup, powder, and solid forms. Trehalose is commercially available, and examples of commercially available products include Treha (manufactured by Hayashibara Co., Ltd.).
粉あめとは、デンプンを酵素糖化した水あめを噴霧乾燥した微粉末である。粉あめは商業的に入手可能であり、商業的に入手可能なものとしては、マックス2000(松谷化学社製)、ニポテックス25(サンエイ糖化社製)等が挙げられる。
Powdered candy is a fine powder obtained by spray-drying starch that has been enzymatically saccharified. Powdered candy is commercially available, and commercially available ones include Max 2000 (manufactured by Matsutani Kagaku Co., Ltd.), Nipotex 25 (manufactured by Sanei Sugar Chemical Co., Ltd.), and the like.
ゼラチンは、牛、豚、鶏、魚等の骨、皮膚、靭帯、腱、魚鱗等を酸又はアルカリで処理し、加熱抽出して得られる。これらの材料の中でも、好ましくは、豚皮、魚鱗、豚骨、牛骨、更に好ましくは豚骨、牛骨が挙げられる。本発明において、これらのゼラチンは、1種を選択して単独で使用してもよく、また2種以上を組み合わせて使用してもよい。本発明において使用されるゼラチンの重量平均分子量は、5万~20万、好ましくは15万~20万が例示される。
Gelatin is obtained by treating bones, skin, ligaments, tendons, fish scales, etc. of cattle, pigs, chickens, fish, etc. with acid or alkali and extracting them with heat. Among these materials, pig skin, fish scales, pig bones, and cow bones are preferred, and pig bones and cattle bones are more preferred. In the present invention, one of these gelatins may be selected and used alone, or two or more thereof may be used in combination. The gelatin used in the present invention has a weight average molecular weight of 50,000 to 200,000, preferably 150,000 to 200,000.
本発明で使用されるゼラチンは商業的に入手可能であり、商業的に入手可能なものとしては、例えば、GSN、APH-100、GQS-20、GBL-250,GBL-100等(いずれも重量平均分子量5万~20万:新田ゼラチン社製)が挙げられる。
The gelatin used in the present invention is commercially available, and examples of commercially available gelatin include GSN, APH-100, GQS-20, GBL-250, GBL-100, etc. Average molecular weight 50,000 to 200,000: manufactured by Nitta Gelatin Co., Ltd.).
特定組成物は、特定成分を含有することにより、冷凍保存時における冷菓の表面の氷の生成を抑制することができる。特定組成物において、特定成分の合計含有量は、冷菓の表面の氷の生成を効果的に抑制する観点から、好ましくは0.1質量%以上であり、より好ましくは0.2質量%以上であり、さらに好ましくは0.3質量%以上である。特定組成物において、特定成分の含有量は、好ましくは10.0質量%以下であり、より好ましくは8.0質量%以下であり、さらに好ましくは5.0質量%以下である。
By containing the specific component, the specific composition can suppress the formation of ice on the surface of the frozen dessert during frozen storage. In the specific composition, the total content of the specific components is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, from the viewpoint of effectively suppressing the formation of ice on the surface of frozen desserts. Yes, more preferably 0.3% by mass or more. In the specific composition, the content of the specific component is preferably 10.0% by mass or less, more preferably 8.0% by mass or less, and even more preferably 5.0% by mass or less.
特定組成物は、プルランを含有する場合、プルランの含有量の下限値は好ましくは0.1質量%以上であり、上限値は好ましくは1.0質量%以下、より好ましくは0.5質量%以下、さらに好ましくは0.3質量%以下であり、特に好ましくは0.2質量%以下であり、好適な範囲としては好ましくは0.1質量%~1.0質量%である。特定組成物は、トレメルガムを含有する場合、トレメルガムの含有量の下限値は好ましくは0.1質量%以上、より好ましくは0.2質量%以上であり、上限値は好ましくは1質量%以下、より好ましくは0.5質量%以下、さらに好ましくは0.3質量%以下であり、好適な範囲としては好ましくは0.1質量%~1.0質量%である。特定組成物は、デンプンを含有する場合、デンプンの含有量の下限値は好ましくは0.1質量%以上、より好ましくは0.2質量%以上であり、さらに好ましくは0.3質量%以上であり、上限値は好ましくは2.0質量%以下、より好ましくは1.0質量%以下、さらに好ましくは0.8質量%以下、特に好ましくは0.7質量%以下であり、好適な範囲としては好ましくは0.1質量%~2.0質量%である。特定組成物は、トレハロースを含有する場合、トレハロースの含有量の下限値としては好ましくは0.1質量%以上、より好ましくは0.5質量%以上、さらに好ましくは1.0質量%以上であり、上限値は好ましくは6.0質量%以下、より好ましくは5.0質量%以下、さらに好ましくは4.0質量%以下であり、好適な範囲としては好ましくは1.0質量%~6.0質量%である。特定組成物は、粉あめを含有する場合、粉あめの含有量の下限値としては好ましくは0.1質量%以上、より好ましくは0.2質量%以上、さらに好ましくは0.3質量%以上であり、上限値は好ましくは10.0質量%以下、より好ましくは5.0質量%以下、さらに好ましくは3.0質量%以下であり、好適な範囲としては好ましくは0.1質量%~10.0質量%である。特定組成物は、ゼラチンを含有する場合、ゼラチンの含有量の下限値としては好ましくは0.1質量%以上、より好ましくは0.2質量%以上であり、上限値は好ましくは1.0質量%以下、より好ましくは0.5質量%以下、さらに好ましくは0.3質量%以下であり、好適な範囲としては好ましくは0.1質量%~1.0質量%である。
When the specific composition contains pullulan, the lower limit of the pullulan content is preferably 0.1% by mass or more, and the upper limit is preferably 1.0% by mass or less, more preferably 0.5% by mass. Below, it is more preferably 0.3% by mass or less, particularly preferably 0.2% by mass or less, and preferably 0.1% by mass to 1.0% by mass. When the specific composition contains tremel gum, the lower limit of the tremel gum content is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and the upper limit is preferably 1% by mass or less. It is more preferably 0.5% by mass or less, still more preferably 0.3% by mass or less, and preferably 0.1% by mass to 1.0% by mass. When the specific composition contains starch, the lower limit of the starch content is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and still more preferably 0.3% by mass or more. The upper limit is preferably 2.0% by mass or less, more preferably 1.0% by mass or less, still more preferably 0.8% by mass or less, and particularly preferably 0.7% by mass or less. is preferably 0.1% by mass to 2.0% by mass. When the specific composition contains trehalose, the lower limit of the trehalose content is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, and still more preferably 1.0% by mass or more. , the upper limit is preferably 6.0% by mass or less, more preferably 5.0% by mass or less, and still more preferably 4.0% by mass or less. It is 0% by mass. When the specific composition contains powdered candy, the lower limit of the powdered candy content is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and still more preferably 0.3% by mass or more. and the upper limit is preferably 10.0% by mass or less, more preferably 5.0% by mass or less, and still more preferably 3.0% by mass or less, and a suitable range is preferably 0.1% by mass to 10.0% by mass. When the specific composition contains gelatin, the lower limit of the gelatin content is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and the upper limit is preferably 1.0% by mass. % or less, more preferably 0.5 mass % or less, still more preferably 0.3 mass % or less, and a suitable range is preferably 0.1 mass % to 1.0 mass %.
特定組成物が特定成分中の二種以上の成分を含有するものである場合、その組み合わせの一例として、トレハロースとプルランが挙げられる。特定組成物中に含まれるトレハロースとプルランとの含有比は、例えば、1:100~100:1の範囲内であってもよく、好ましくは1:10~100:1であり、より好ましくは1:5~100:1であり、特に好ましくは1:5~60:1である。トレハロースをプルランより多く含んでいてもよく、プルランをトレハロースより多く含んでいてもよい。
When the specific composition contains two or more of the specific ingredients, an example of the combination is trehalose and pullulan. The content ratio of trehalose and pullulan contained in the specific composition may be, for example, within the range of 1:100 to 100:1, preferably 1:10 to 100:1, more preferably 1 :5 to 100:1, particularly preferably 1:5 to 60:1. It may contain more trehalose than pullulan, or it may contain more pullulan than trehalose.
<包装体>
本技術の冷菓は包装体に収容されてもよい。また、冷菓収容された包装体内に、空気層を有してもよい。包装体内に空気層を有することで、冷菓と包装体との間の緩衝材として機能する。具体的には、包装体内の空気層により、冷菓と包装体との接触の機会を低減し、または接触時の衝撃を低減することができるので、輸送時や冷凍保存時の冷菓の損傷を抑制することができる。図4は、図1に示す冷菓2が包装体の一種である包装袋3に収容された状態を示す。図4において、包装袋3内は、空気層を有する状態で冷菓2が収容されている。 <Package>
The frozen dessert of the present technology may be contained in a package. In addition, an air layer may be provided in the package in which the frozen dessert is accommodated. By having an air layer in the package, it functions as a cushioning material between the frozen dessert and the package. Specifically, the air layer in the package can reduce the chance of contact between the frozen dessert and the package, or reduce the impact at the time of contact, thereby suppressing damage to the frozen dessert during transportation and frozen storage. can do. FIG. 4 shows a state in which thefrozen dessert 2 shown in FIG. 1 is accommodated in a packaging bag 3, which is a type of package. In FIG. 4, the packaging bag 3 contains the frozen dessert 2 with an air layer.
本技術の冷菓は包装体に収容されてもよい。また、冷菓収容された包装体内に、空気層を有してもよい。包装体内に空気層を有することで、冷菓と包装体との間の緩衝材として機能する。具体的には、包装体内の空気層により、冷菓と包装体との接触の機会を低減し、または接触時の衝撃を低減することができるので、輸送時や冷凍保存時の冷菓の損傷を抑制することができる。図4は、図1に示す冷菓2が包装体の一種である包装袋3に収容された状態を示す。図4において、包装袋3内は、空気層を有する状態で冷菓2が収容されている。 <Package>
The frozen dessert of the present technology may be contained in a package. In addition, an air layer may be provided in the package in which the frozen dessert is accommodated. By having an air layer in the package, it functions as a cushioning material between the frozen dessert and the package. Specifically, the air layer in the package can reduce the chance of contact between the frozen dessert and the package, or reduce the impact at the time of contact, thereby suppressing damage to the frozen dessert during transportation and frozen storage. can do. FIG. 4 shows a state in which the
包装体は、冷菓を内包しうる包装体であれば、材料及び形状は限定されないが、包装体内の空気層の水分量の変動を抑制することができる包装体であることが好ましい。包装体内の空気層の水分量の上昇が、冷菓の表面に生成される氷の原因の一つになると推測されるからである。包装体は、冷菓を衛生的に冷凍保存する観点から、冷菓の全面を覆っていることが好ましいが、冷菓の一部が露出していてもよい。包装体は冷菓を密封するものであることが好ましいが、密封する構成に限定されない。冷菓は包装体によって、1つ1つ別々に包装(個包装)されていてもよく、複数個ずつ包装されていてもよいが、個包装であることが好ましい包装体は、例えば、袋状の包装袋や、容器状の包装容器の形態である。
The material and shape of the package are not limited as long as it can contain frozen desserts, but it is preferable that the package is capable of suppressing fluctuations in the moisture content of the air layer within the package. This is because it is presumed that one of the causes of ice formation on the surface of the frozen dessert is an increase in the moisture content of the air layer within the package. From the viewpoint of hygienic frozen storage of the frozen dessert, the package preferably covers the entire surface of the frozen dessert, but may partially expose the frozen dessert. It is preferable that the packaging body seals the frozen dessert, but the structure is not limited to sealing. The frozen desserts may be individually wrapped (individually wrapped) by a package, or may be packaged in a plurality of pieces. It is in the form of a packaging bag or a container-like packaging container.
包装体の材料は、紙、加工紙、樹脂、金属、ゴム、ガラス、陶磁器、ホウロウ引き、木、複合材料、布および不織布が挙げられる。包装体の材料は、樹脂、複合材料を含むことが好ましい。図1に示す冷菓1において、包装体は樹脂を含む包装袋3である。
Materials for packaging include paper, processed paper, resin, metal, rubber, glass, ceramics, enameling, wood, composite materials, cloth, and non-woven fabric. It is preferable that the material of the package includes a resin and a composite material. In the frozen dessert 1 shown in FIG. 1, the package is a packaging bag 3 containing resin.
樹脂は、従来、食品の包装に用いられていた任意の樹脂が使用可能である。合成樹脂の例としては、ポリ塩化ビニル、ポリオレフィン、スチレン系樹脂、ポリ塩化ビニリデン、ポリエチレンテレフタレート、メタクリル樹脂、ナイロン、ポリカーボネート、ポリメチルペンテン、熱硬化性樹脂およびセロハンが挙げられる。合成樹脂は、ポリ塩化ビニル、ポリエチレン、ポリスチレン、ポリプロピレン、ポリ塩化ビニリデン、ポリエチレンテレフタレート、ポリメタクリル酸メチル、ナイロンおよびポリメチルペンテンからなる群より選択されることが好ましい。
Any resin conventionally used for food packaging can be used as the resin. Examples of synthetic resins include polyvinyl chloride, polyolefins, styrenic resins, polyvinylidene chloride, polyethylene terephthalate, methacrylic resins, nylon, polycarbonate, polymethylpentene, thermosetting resins and cellophane. The synthetic resin is preferably selected from the group consisting of polyvinyl chloride, polyethylene, polystyrene, polypropylene, polyvinylidene chloride, polyethylene terephthalate, polymethylmethacrylate, nylon and polymethylpentene.
上記各種樹脂には、必要に応じて、各種添加剤が配合されてもよい。例えば、可塑剤、着色剤などである。
Various additives may be added to the various resins as necessary. For example, plasticizers, colorants, and the like.
複合材料は、各種ラミネート材であり、例えば、透明性を必要としない場合は、樹脂よりなる基材フィルムにアルミ蒸着を施した積層フィルムを用いることができる。
Composite materials are various laminated materials. For example, if transparency is not required, a laminated film made by vapor-depositing aluminum on a base film made of resin can be used.
上記樹脂材料又は上記複合材料は、従来公知の各種成形方法により所望の包装体の形状に成形され得る。例えば、射出成形、ブロー成形、押出成形、プレス成形などである。
The resin material or the composite material can be molded into a desired package shape by conventionally known various molding methods. Examples include injection molding, blow molding, extrusion molding, and press molding.
<冷菓の製造方法>
本実施形態に係る冷菓の製造方法は、コア部と、前記コア部の表面の少なくとも一部を被覆するコーティング層と、を有する冷菓の製造方法であって、前記コア部の表面の少なくとも一部に、プルラン、トレメルガム、デンプン、トレハロース、粉あめ、及びゼラチンからなる群より選択される少なくとも一種の特定成分、及び水を含有する組成物を用いてコーティング層を形成する工程を有する。以下、図1に示す冷菓2の製造方法の一例を挙げて説明するが、これに限定されない。 <Method for manufacturing frozen dessert>
A method for producing a frozen dessert according to the present embodiment is a method for producing a frozen dessert having a core portion and a coating layer covering at least a portion of the surface of the core portion, wherein at least a portion of the surface of the core portion 2) forming a coating layer using a composition containing water and at least one specific component selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin. An example of the method for producing thefrozen dessert 2 shown in FIG. 1 will be described below, but the method is not limited to this.
本実施形態に係る冷菓の製造方法は、コア部と、前記コア部の表面の少なくとも一部を被覆するコーティング層と、を有する冷菓の製造方法であって、前記コア部の表面の少なくとも一部に、プルラン、トレメルガム、デンプン、トレハロース、粉あめ、及びゼラチンからなる群より選択される少なくとも一種の特定成分、及び水を含有する組成物を用いてコーティング層を形成する工程を有する。以下、図1に示す冷菓2の製造方法の一例を挙げて説明するが、これに限定されない。 <Method for manufacturing frozen dessert>
A method for producing a frozen dessert according to the present embodiment is a method for producing a frozen dessert having a core portion and a coating layer covering at least a portion of the surface of the core portion, wherein at least a portion of the surface of the core portion 2) forming a coating layer using a composition containing water and at least one specific component selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin. An example of the method for producing the
(冷菓の製造方法)
コア部21を形成するコア部組成物の全原料を混合し、加熱殺菌して原料ミックス(コア部組成物)を調製する。ただし香料等の加熱殺菌時の熱によって変性するものは、加熱殺菌後に添加することが好ましい。原料ミックスの全原料の組成は、その凍結物によりコア部を形成するコア部組成物の組成と同じである。同じく、コーティング層22を形成するコーティング組成物の全原料を混合し、加熱殺菌して原料ミックス(コーティング層組成物)を調製する。原料ミックスの全原料の組成は、その凍結物によりコーティング層を形成するコーティング層組成物の組成と同じである。 (Method for producing frozen dessert)
All raw materials of the core portion composition forming thecore portion 21 are mixed and heat sterilized to prepare a raw material mix (core portion composition). However, those that are denatured by heat during heat sterilization, such as perfumes, are preferably added after heat sterilization. The composition of all raw materials of the raw material mix is the same as the composition of the core portion composition that forms the core portion from the frozen product. Similarly, all raw materials of the coating composition forming the coating layer 22 are mixed and heat sterilized to prepare a raw material mix (coating layer composition). The composition of all raw materials of the raw material mix is the same as the composition of the coating layer composition that forms the coating layer from the frozen product.
コア部21を形成するコア部組成物の全原料を混合し、加熱殺菌して原料ミックス(コア部組成物)を調製する。ただし香料等の加熱殺菌時の熱によって変性するものは、加熱殺菌後に添加することが好ましい。原料ミックスの全原料の組成は、その凍結物によりコア部を形成するコア部組成物の組成と同じである。同じく、コーティング層22を形成するコーティング組成物の全原料を混合し、加熱殺菌して原料ミックス(コーティング層組成物)を調製する。原料ミックスの全原料の組成は、その凍結物によりコーティング層を形成するコーティング層組成物の組成と同じである。 (Method for producing frozen dessert)
All raw materials of the core portion composition forming the
次にコア部組成物の原料ミックスを成形し、冷却して固化させてコア部21を得る。具体的には、所望の形状の成形型(モールド)に原料ミックスを充填し、冷却して固化させた後、成形型の温度を上げてコア部21を取り出す方法を用いることができる。成形型内の原料ミックスの凍結が開始された後、完全に固化する前に、コア部21にスティック4を挿入する。
Next, the core portion 21 is obtained by molding the raw material mix of the core portion composition and cooling and solidifying it. Specifically, a method can be used in which a mold having a desired shape is filled with a raw material mix, cooled and solidified, and then the temperature of the mold is raised to take out the core portion 21 . The stick 4 is inserted into the core portion 21 after the raw material mix in the mold starts to freeze and before it is completely solidified.
次いで、得られたコア部21の外面に、流動性のコーティング層組成物(コーティング液)を用いてコーティング層22を形成する。コーティング層組成物のコーティング法としてはディッピング法、スプレー法、又はエンロービング法を用いることができる。ディッピング法は、コア部21をコーティング液に漬けて引き上げ、冷却して固化させることによりコーティング層22を形成する方法である。コーティング液の液温は好ましくは20℃以下、より好ましくは15℃以下、また、好ましくは0℃以上である。コア部21をコーティング液中に漬ける時間(保持時間)は、好ましくは0.8~15秒間である。コーティング液の粘度と保持時間でコーティング層22の厚さを調整することができる。
Next, the coating layer 22 is formed on the outer surface of the obtained core portion 21 using a fluid coating layer composition (coating liquid). A dipping method, a spray method, or an enrobing method can be used as a coating method for the coating layer composition. The dipping method is a method of forming the coating layer 22 by immersing the core portion 21 in a coating liquid, pulling it out, and cooling and solidifying it. The liquid temperature of the coating liquid is preferably 20° C. or lower, more preferably 15° C. or lower, and preferably 0° C. or higher. The time (holding time) during which the core portion 21 is immersed in the coating liquid is preferably 0.8 to 15 seconds. The thickness of the coating layer 22 can be adjusted by the viscosity and retention time of the coating liquid.
ディッピング法では、コア部21のスティック4が挿入されている面を上面として、かつスティック4の長さ方向がコーティング液の液面に対して垂直となるようにスティック4を把持し、コーティング液に浸漬させて引き上げることによって、コーティング層22を形成することができる。コア部21の表面全体のうちコーティング層22で被覆されている部分の面積の割合は、嗜好性や商品の見栄えの点で好ましくは10%以上、より好ましくは80%以上、さらに好ましくは90%以上である。
In the dipping method, the stick 4 is gripped so that the surface of the core portion 21 into which the stick 4 is inserted is the upper surface and the length direction of the stick 4 is perpendicular to the liquid surface of the coating liquid. The coating layer 22 can be formed by dipping and pulling up. The ratio of the area of the portion covered with the coating layer 22 to the entire surface of the core portion 21 is preferably 10% or more, more preferably 80% or more, and still more preferably 90% in terms of palatability and product appearance. That's it.
(冷菓の包装方法)
本実施形態の製造方法は、冷菓を、包装体で包装する工程を包含する。冷菓を包装体で包装するための方法は、当該分野で公知の方法であり得る。包装体がすでに完成した形状で提供される場合には、包装体に冷菓が収容された後、必要に応じて包装体は密閉される。包装方法の例としては、容器成形充填法、真空包装法、シール包装法が挙げられる。図4に示す冷菓2は、例えば、シール包装法により冷菓2を包装袋3内に収容し包装することができる。 (Packaging method for frozen desserts)
The production method of the present embodiment includes a step of packaging the frozen dessert with a package. Methods for packaging frozen desserts in wrappers can be methods known in the art. If the package is provided in a ready-made form, the package is optionally sealed after the ice cream is placed in the package. Examples of packaging methods include a container forming and filling method, a vacuum packaging method, and a seal packaging method. Thefrozen dessert 2 shown in FIG. 4 can be packaged by housing the frozen dessert 2 in the packaging bag 3 by, for example, a sealing packaging method.
本実施形態の製造方法は、冷菓を、包装体で包装する工程を包含する。冷菓を包装体で包装するための方法は、当該分野で公知の方法であり得る。包装体がすでに完成した形状で提供される場合には、包装体に冷菓が収容された後、必要に応じて包装体は密閉される。包装方法の例としては、容器成形充填法、真空包装法、シール包装法が挙げられる。図4に示す冷菓2は、例えば、シール包装法により冷菓2を包装袋3内に収容し包装することができる。 (Packaging method for frozen desserts)
The production method of the present embodiment includes a step of packaging the frozen dessert with a package. Methods for packaging frozen desserts in wrappers can be methods known in the art. If the package is provided in a ready-made form, the package is optionally sealed after the ice cream is placed in the package. Examples of packaging methods include a container forming and filling method, a vacuum packaging method, and a seal packaging method. The
シール包装法とは、成形された樹脂材料又は複合材料の包装容器あるいは袋に冷菓を充填し、口を封緘する方法をいう。
The sealing packaging method refers to a method of filling frozen desserts into a molded packaging container or bag made of resin material or composite material and sealing the mouth.
[第2の実施形態]
第2の実施形態は、冷菓に係る形態であり、冷菓の表面の少なくとも一部の表面は、プルラン、トレメルガム、デンプン、トレハロース、粉あめ、及びゼラチンからなる群より選択される少なくとも一種の特定成分、及び水を含有する組成物の凍結物より構成され、前記特定成分は、前記冷菓の表面に氷が生成することを抑制する。第2の実施形態の冷菓の詳細は、第1の実施形態の冷菓の説明が適用される。 [Second embodiment]
A second embodiment relates to a frozen dessert, and at least a part of the surface of the frozen dessert contains at least one specific component selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin. , and water, and the specific component suppresses the formation of ice on the surface of the frozen dessert. The description of the frozen dessert of the first embodiment applies to the details of the frozen dessert of the second embodiment.
第2の実施形態は、冷菓に係る形態であり、冷菓の表面の少なくとも一部の表面は、プルラン、トレメルガム、デンプン、トレハロース、粉あめ、及びゼラチンからなる群より選択される少なくとも一種の特定成分、及び水を含有する組成物の凍結物より構成され、前記特定成分は、前記冷菓の表面に氷が生成することを抑制する。第2の実施形態の冷菓の詳細は、第1の実施形態の冷菓の説明が適用される。 [Second embodiment]
A second embodiment relates to a frozen dessert, and at least a part of the surface of the frozen dessert contains at least one specific component selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin. , and water, and the specific component suppresses the formation of ice on the surface of the frozen dessert. The description of the frozen dessert of the first embodiment applies to the details of the frozen dessert of the second embodiment.
[第3の実施形態]
第3の実施形態は、冷菓の冷凍保存時に冷菓の表面に氷が生成することを抑制する用途で冷菓の製造に用いられる氷生成抑制剤に係る形態である。本形態の氷生成抑制剤は、プルラン、トレメルガム、デンプン、トレハロース、粉あめ、及びゼラチンからなる群より選択される少なくとも一種の特定成分を含有する。氷生成抑制剤としての特定成分の使用方法は、第1の実施形態での特定成分の使用方法の説明が適用される。 [Third embodiment]
The third embodiment relates to an ice formation inhibitor used in the production of frozen desserts for the purpose of suppressing the formation of ice on the surface of frozen desserts during frozen storage. The ice formation inhibitor of this form contains at least one specific ingredient selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin. The method of using the specific component as an ice formation inhibitor is the same as the method of using the specific component in the first embodiment.
第3の実施形態は、冷菓の冷凍保存時に冷菓の表面に氷が生成することを抑制する用途で冷菓の製造に用いられる氷生成抑制剤に係る形態である。本形態の氷生成抑制剤は、プルラン、トレメルガム、デンプン、トレハロース、粉あめ、及びゼラチンからなる群より選択される少なくとも一種の特定成分を含有する。氷生成抑制剤としての特定成分の使用方法は、第1の実施形態での特定成分の使用方法の説明が適用される。 [Third embodiment]
The third embodiment relates to an ice formation inhibitor used in the production of frozen desserts for the purpose of suppressing the formation of ice on the surface of frozen desserts during frozen storage. The ice formation inhibitor of this form contains at least one specific ingredient selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin. The method of using the specific component as an ice formation inhibitor is the same as the method of using the specific component in the first embodiment.
[第4の実施形態]
第4の実施形態は、冷菓の表面に氷が生成することを抑制する方法に係る形態である。本形態の方法は、冷菓の表面を構成する組成物に、プルラン、トレメルガム、デンプン、トレハロース、粉あめ、及びゼラチンからなる群より選択される少なくとも一種の特定成分を添加する工程を有する。かかる工程は、第1の実施形態で特定成分を含む特定組成物を調製する工程の説明が適用される。 [Fourth embodiment]
The fourth embodiment relates to a method for suppressing the formation of ice on the surface of frozen desserts. The method of this embodiment comprises adding at least one specific component selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin to a composition that constitutes the surface of the frozen dessert. The description of the process of preparing the specific composition containing the specific component in the first embodiment is applied to such a process.
第4の実施形態は、冷菓の表面に氷が生成することを抑制する方法に係る形態である。本形態の方法は、冷菓の表面を構成する組成物に、プルラン、トレメルガム、デンプン、トレハロース、粉あめ、及びゼラチンからなる群より選択される少なくとも一種の特定成分を添加する工程を有する。かかる工程は、第1の実施形態で特定成分を含む特定組成物を調製する工程の説明が適用される。 [Fourth embodiment]
The fourth embodiment relates to a method for suppressing the formation of ice on the surface of frozen desserts. The method of this embodiment comprises adding at least one specific component selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin to a composition that constitutes the surface of the frozen dessert. The description of the process of preparing the specific composition containing the specific component in the first embodiment is applied to such a process.
以下、実施例を挙げて本発明をより詳細に説明するが、なお、以下に説明する実施例は、本技術の代表的な実施例の一例を示したものであり、本発明はこれらに限定されるものではない。
The present invention will be described in more detail below with reference to examples, but the examples described below are examples of typical examples of the present technology, and the present invention is limited to these examples. not to be
[冷菓]
試験例1~12について、アイスバーの形態の冷菓を、試験例毎に評価対象の冷菓として6本製造した。以下に具体的な製造方法を示す。 [frozen dessert]
For Test Examples 1 to 12, six frozen desserts in the form of ice bars were produced as frozen desserts to be evaluated for each test example. A specific manufacturing method is shown below.
試験例1~12について、アイスバーの形態の冷菓を、試験例毎に評価対象の冷菓として6本製造した。以下に具体的な製造方法を示す。 [frozen dessert]
For Test Examples 1 to 12, six frozen desserts in the form of ice bars were produced as frozen desserts to be evaluated for each test example. A specific manufacturing method is shown below.
(コア部の製造)
水を70℃まで昇温させ、無塩バターを5.3質量部、グラニュー糖を11.8質量部、水あめを10.7質量部、20%加糖凍結卵黄2.0質量部、乳化安定剤を0.22質量部、安定剤を0.14質量部、乳化剤を0.18質量部、35%脱脂濃縮乳を21.3質量部、48%クリームを8.45質量部混合し、その後、プレート殺菌機にて、90℃、30秒間を標準として殺菌を行った後、10℃以下に冷却した。そして、10℃以下、5時間以上の条件でエージングし、コア部組成物を得た。 (Manufacturing of core part)
Water is heated to 70 ° C., 5.3 parts by mass of unsalted butter, 11.8 parts by mass of granulated sugar, 10.7 parts by mass of starch syrup, 2.0 parts by mass of 20% sweetened frozen egg yolk, emulsion stabilizer 0.22 parts by weight of stabilizer, 0.14 parts by weight of stabilizer, 0.18 parts by weight of emulsifier, 21.3 parts by weight of 35% skimmed concentrated milk, and 8.45 parts by weight of 48% cream. After sterilizing with a plate sterilizer at 90°C for 30 seconds as a standard, it was cooled to 10°C or less. Then, it was aged at 10° C. or less for 5 hours or more to obtain a core composition.
水を70℃まで昇温させ、無塩バターを5.3質量部、グラニュー糖を11.8質量部、水あめを10.7質量部、20%加糖凍結卵黄2.0質量部、乳化安定剤を0.22質量部、安定剤を0.14質量部、乳化剤を0.18質量部、35%脱脂濃縮乳を21.3質量部、48%クリームを8.45質量部混合し、その後、プレート殺菌機にて、90℃、30秒間を標準として殺菌を行った後、10℃以下に冷却した。そして、10℃以下、5時間以上の条件でエージングし、コア部組成物を得た。 (Manufacturing of core part)
Water is heated to 70 ° C., 5.3 parts by mass of unsalted butter, 11.8 parts by mass of granulated sugar, 10.7 parts by mass of starch syrup, 2.0 parts by mass of 20% sweetened frozen egg yolk, emulsion stabilizer 0.22 parts by weight of stabilizer, 0.14 parts by weight of stabilizer, 0.18 parts by weight of emulsifier, 21.3 parts by weight of 35% skimmed concentrated milk, and 8.45 parts by weight of 48% cream. After sterilizing with a plate sterilizer at 90°C for 30 seconds as a standard, it was cooled to 10°C or less. Then, it was aged at 10° C. or less for 5 hours or more to obtain a core composition.
90mlのコア部組成物をオーバーラン値35%となるようにフリージングして、成形型に充填し、-30℃~-40℃に冷却し、完全に固化する前にスティックを挿入し、その後完全に固化させた。
90 ml of the core composition was frozen to an overrun value of 35%, filled into molds, cooled to -30°C to -40°C, sticks inserted before fully solidified, then completely solidified to
(コーティング層組成物の製造)
試験例1~12において、表1に示す組成のコーティング層組成物を、以下の材料を用いて調製した。 (Production of coating layer composition)
In Test Examples 1 to 12, coating layer compositions having compositions shown in Table 1 were prepared using the following materials.
試験例1~12において、表1に示す組成のコーティング層組成物を、以下の材料を用いて調製した。 (Production of coating layer composition)
In Test Examples 1 to 12, coating layer compositions having compositions shown in Table 1 were prepared using the following materials.
甘味料1:グラニュー糖(北海道糖業社製)
安定剤1:ローカストビーンガム、グアーガム、及びカラギーナンを含む混合物(太陽化学社製)
安定剤2:発酵セルロースを20質量%含み、その他にグアーガム及びデキストリンを含む混合物(三栄源エフ・エフ・アイ社製)
果汁1:ラズベリー濃縮果汁(果香社製)
プレザーブ1:ストロベリープレザーブ(太陽化学社製)
粉あめ:マックス2000(松谷化学社製)
トレハロース:トレハ(林原社製)
トレメルガム:UNetI-7800(ユニテックフーズ社製)
プルラン:プルラン(林原社製)
デンプン:エリアンGEL100(松谷化学社製)
ゼラチン:GBL-250(新田ゼラチン社製)
具体的な調製方法は、水を70℃まで昇温させ、プレザーブ1以外の原料を混合し、85℃まで昇温させた。昇温後、ホモミキサーにて5000rpmで5分間攪拌した。その後、果汁1を投入し、規定量までメスアップを行った。メスアップ後、20℃まで攪拌冷却を行い、10℃以下まで緩慢冷却を行って、その後プレザーブ1を混合して、コーティング層組成物を得た。 Sweetener 1: Granulated sugar (manufactured by Hokkaido Sugar Co., Ltd.)
Stabilizer 1: a mixture containing locust bean gum, guar gum, and carrageenan (manufactured by Taiyo Kagaku Co., Ltd.)
Stabilizer 2: A mixture containing 20% by mass of fermented cellulose and additionally containing guar gum and dextrin (manufactured by San-Eigen FFI Co., Ltd.)
Juice 1: Raspberry concentrated juice (manufactured by Kakosha)
Preserve 1: Strawberry Preserve (manufactured by Taiyo Kagaku Co., Ltd.)
Powder candy: Max 2000 (manufactured by Matsutani Chemical Co., Ltd.)
Trehalose: Treha (manufactured by Hayashibara Co., Ltd.)
Tremel gum: UNetI-7800 (manufactured by Unitec Foods)
Pullulan: Pullulan (manufactured by Hayashibara Co., Ltd.)
Starch: Erian GEL100 (manufactured by Matsutani Chemical Co., Ltd.)
Gelatin: GBL-250 (manufactured by Nitta Gelatin)
A specific preparation method was to raise the temperature of water to 70°C, mix raw materials other thanPreserve 1, and raise the temperature to 85°C. After raising the temperature, the mixture was stirred at 5000 rpm for 5 minutes using a homomixer. After that, the fruit juice 1 was added, and the volume was adjusted to the specified amount. After making up the volume, the mixture was stirred and cooled to 20°C, then slowly cooled to 10°C or less, and then Preserve 1 was mixed to obtain a coating layer composition.
安定剤1:ローカストビーンガム、グアーガム、及びカラギーナンを含む混合物(太陽化学社製)
安定剤2:発酵セルロースを20質量%含み、その他にグアーガム及びデキストリンを含む混合物(三栄源エフ・エフ・アイ社製)
果汁1:ラズベリー濃縮果汁(果香社製)
プレザーブ1:ストロベリープレザーブ(太陽化学社製)
粉あめ:マックス2000(松谷化学社製)
トレハロース:トレハ(林原社製)
トレメルガム:UNetI-7800(ユニテックフーズ社製)
プルラン:プルラン(林原社製)
デンプン:エリアンGEL100(松谷化学社製)
ゼラチン:GBL-250(新田ゼラチン社製)
具体的な調製方法は、水を70℃まで昇温させ、プレザーブ1以外の原料を混合し、85℃まで昇温させた。昇温後、ホモミキサーにて5000rpmで5分間攪拌した。その後、果汁1を投入し、規定量までメスアップを行った。メスアップ後、20℃まで攪拌冷却を行い、10℃以下まで緩慢冷却を行って、その後プレザーブ1を混合して、コーティング層組成物を得た。 Sweetener 1: Granulated sugar (manufactured by Hokkaido Sugar Co., Ltd.)
Stabilizer 1: a mixture containing locust bean gum, guar gum, and carrageenan (manufactured by Taiyo Kagaku Co., Ltd.)
Stabilizer 2: A mixture containing 20% by mass of fermented cellulose and additionally containing guar gum and dextrin (manufactured by San-Eigen FFI Co., Ltd.)
Juice 1: Raspberry concentrated juice (manufactured by Kakosha)
Preserve 1: Strawberry Preserve (manufactured by Taiyo Kagaku Co., Ltd.)
Powder candy: Max 2000 (manufactured by Matsutani Chemical Co., Ltd.)
Trehalose: Treha (manufactured by Hayashibara Co., Ltd.)
Tremel gum: UNetI-7800 (manufactured by Unitec Foods)
Pullulan: Pullulan (manufactured by Hayashibara Co., Ltd.)
Starch: Erian GEL100 (manufactured by Matsutani Chemical Co., Ltd.)
Gelatin: GBL-250 (manufactured by Nitta Gelatin)
A specific preparation method was to raise the temperature of water to 70°C, mix raw materials other than
得られたコーティング層組成物について、粘度と糖度Bxとを測定した。粘度は、温度5℃においてB型粘度計を用い、No.3ローターを使用し、60回転/秒で30秒測定した。糖度は、温度5℃においてデジタル糖度計(株式会社アタゴ社製、PR-100)で測定した。
The viscosity and sugar content Bx of the obtained coating layer composition were measured. Viscosity was determined using a Brookfield viscometer at a temperature of 5°C. 3 rotors were used and measurements were made at 60 revolutions/second for 30 seconds. The sugar content was measured at a temperature of 5°C with a digital saccharimeter (PR-100, manufactured by Atago Co., Ltd.).
(コーティング層の形成)
成形型からコア部を取り出し、コア部の全体を上記のようにして調製した試験例1~12のコーティング層組成物に2~6秒浸漬させた後、引き上げて、液体窒素に1~3秒間浸漬してコア部の表面全体にコーティング層を形成して各試験例の冷菓を製造した。コーティング層組成物への浸漬時間は、コーティング層の質量が18.4g±0.5gとなるように調整した。 (Formation of coating layer)
The core portion is removed from the mold, and the entire core portion is immersed in the coating layer composition of Test Examples 1 to 12 prepared as described above for 2 to 6 seconds, then pulled up and placed in liquid nitrogen for 1 to 3 seconds. A coating layer was formed on the entire surface of the core portion by immersion to produce frozen desserts of each test example. The immersion time in the coating layer composition was adjusted so that the mass of the coating layer was 18.4 g±0.5 g.
成形型からコア部を取り出し、コア部の全体を上記のようにして調製した試験例1~12のコーティング層組成物に2~6秒浸漬させた後、引き上げて、液体窒素に1~3秒間浸漬してコア部の表面全体にコーティング層を形成して各試験例の冷菓を製造した。コーティング層組成物への浸漬時間は、コーティング層の質量が18.4g±0.5gとなるように調整した。 (Formation of coating layer)
The core portion is removed from the mold, and the entire core portion is immersed in the coating layer composition of Test Examples 1 to 12 prepared as described above for 2 to 6 seconds, then pulled up and placed in liquid nitrogen for 1 to 3 seconds. A coating layer was formed on the entire surface of the core portion by immersion to produce frozen desserts of each test example. The immersion time in the coating layer composition was adjusted so that the mass of the coating layer was 18.4 g±0.5 g.
(包装)
包装体として、透明樹脂(NY15/CPP70東洋製罐社製)からなる包装袋と、透明樹脂シート上にアルミ蒸着が施された複合材料(以下、「アルミ蒸着」とも称する。)(OPP25/印刷/接着剤/VMCPP25、朋和産業社製)からなる包装袋と、を予め準備した。各試験例について、3本の冷菓をそれぞれ透明樹脂からなる包装袋に収容し、3本の冷菓をそれぞれアルミ蒸着からなる包装袋に収容し、各包装袋の口を封緘して各試験例について6本の冷菓を評価対象の冷菓として得た。 (packaging)
As the packaging body, a packaging bag made of transparent resin (NY15/CPP70 manufactured by Toyo Seikan Co., Ltd.) and a composite material in which aluminum deposition is applied on a transparent resin sheet (hereinafter also referred to as “aluminum deposition”) (OPP25/printing /Adhesive/VMCPP25, manufactured by Howa Sangyo Co., Ltd.) was prepared in advance. For each test example, three frozen desserts were placed in a packaging bag made of transparent resin, each of the three frozen desserts was placed in a packaging bag made of vapor-deposited aluminum, and the mouth of each packaging bag was sealed. Six frozen desserts were obtained as frozen desserts to be evaluated.
包装体として、透明樹脂(NY15/CPP70東洋製罐社製)からなる包装袋と、透明樹脂シート上にアルミ蒸着が施された複合材料(以下、「アルミ蒸着」とも称する。)(OPP25/印刷/接着剤/VMCPP25、朋和産業社製)からなる包装袋と、を予め準備した。各試験例について、3本の冷菓をそれぞれ透明樹脂からなる包装袋に収容し、3本の冷菓をそれぞれアルミ蒸着からなる包装袋に収容し、各包装袋の口を封緘して各試験例について6本の冷菓を評価対象の冷菓として得た。 (packaging)
As the packaging body, a packaging bag made of transparent resin (NY15/CPP70 manufactured by Toyo Seikan Co., Ltd.) and a composite material in which aluminum deposition is applied on a transparent resin sheet (hereinafter also referred to as “aluminum deposition”) (OPP25/printing /Adhesive/VMCPP25, manufactured by Howa Sangyo Co., Ltd.) was prepared in advance. For each test example, three frozen desserts were placed in a packaging bag made of transparent resin, each of the three frozen desserts was placed in a packaging bag made of vapor-deposited aluminum, and the mouth of each packaging bag was sealed. Six frozen desserts were obtained as frozen desserts to be evaluated.
[評価]
各試験例の冷菓を-18℃の冷凍庫内で冷凍保存した。それぞれの冷菓について、冷凍保存開始後、1か月、2か月、3か月経過後に、冷凍庫から取り出し、包装袋の口を開封して表面に生成されている氷について、下記の基準で評価を行った。評価Aが最も高い評価であり、評価Eが最も低い評価である。図5は、各基準に当てはまる冷菓のサンプルの写真を示す図である。評価後は再び同じ包装袋に戻して口を封緘し冷凍庫内に載置した。透明樹脂からなる包装袋に収容した3本の冷菓の中で最も低い評価と、アルミ蒸着からなる包装袋に収容した3本の冷菓の中で最も低い評価を、表1に評価結果として示す。 [evaluation]
The frozen desserts of each test example were stored frozen in a freezer at -18°C. For each frozen dessert, after 1 month, 2 months, and 3 months after the start of frozen storage, remove it from the freezer, open the mouth of the packaging bag, and evaluate the ice generated on the surface according to the following criteria. did Evaluation A is the highest evaluation, and evaluation E is the lowest evaluation. FIG. 5 is a diagram showing photographs of frozen dessert samples that meet each criterion. After the evaluation, it was put back into the same packaging bag, sealed, and placed in the freezer. Table 1 shows the evaluation results of the lowest evaluation among the three frozen desserts contained in the packaging bag made of transparent resin and the lowest evaluation among the three frozen desserts contained in the packaging bag made of aluminum vapor deposition.
各試験例の冷菓を-18℃の冷凍庫内で冷凍保存した。それぞれの冷菓について、冷凍保存開始後、1か月、2か月、3か月経過後に、冷凍庫から取り出し、包装袋の口を開封して表面に生成されている氷について、下記の基準で評価を行った。評価Aが最も高い評価であり、評価Eが最も低い評価である。図5は、各基準に当てはまる冷菓のサンプルの写真を示す図である。評価後は再び同じ包装袋に戻して口を封緘し冷凍庫内に載置した。透明樹脂からなる包装袋に収容した3本の冷菓の中で最も低い評価と、アルミ蒸着からなる包装袋に収容した3本の冷菓の中で最も低い評価を、表1に評価結果として示す。 [evaluation]
The frozen desserts of each test example were stored frozen in a freezer at -18°C. For each frozen dessert, after 1 month, 2 months, and 3 months after the start of frozen storage, remove it from the freezer, open the mouth of the packaging bag, and evaluate the ice generated on the surface according to the following criteria. did Evaluation A is the highest evaluation, and evaluation E is the lowest evaluation. FIG. 5 is a diagram showing photographs of frozen dessert samples that meet each criterion. After the evaluation, it was put back into the same packaging bag, sealed, and placed in the freezer. Table 1 shows the evaluation results of the lowest evaluation among the three frozen desserts contained in the packaging bag made of transparent resin and the lowest evaluation among the three frozen desserts contained in the packaging bag made of aluminum vapor deposition.
A:表面に氷が生成していない、
B:表面のわずかな部分に氷が生成している、
C:表面の面積で半分以下の部分に氷が生成している、
D:表面の面積で半分以上の部分に氷が生成している、
E:表面のほぼ全面に氷が生成している。 A: no ice is formed on the surface;
B: Ice is generated on a small portion of the surface,
C: Ice is formed on less than half of the surface area,
D: Ice is formed on more than half of the surface area.
E: Ice is generated on almost the entire surface.
B:表面のわずかな部分に氷が生成している、
C:表面の面積で半分以下の部分に氷が生成している、
D:表面の面積で半分以上の部分に氷が生成している、
E:表面のほぼ全面に氷が生成している。 A: no ice is formed on the surface;
B: Ice is generated on a small portion of the surface,
C: Ice is formed on less than half of the surface area,
D: Ice is formed on more than half of the surface area.
E: Ice is generated on almost the entire surface.
表1に示す結果からわかるように、コーティング層組成物が特定成分を含む試験例2~12において、コーティング層組成物が特定成分を含まない試験例1と比較して、冷菓の表面での氷の生成が抑制されている。
As can be seen from the results shown in Table 1, in Test Examples 2 to 12 in which the coating layer composition contains the specific component, compared to Test Example 1 in which the coating layer composition does not contain the specific component, ice on the surface of the frozen dessert generation is suppressed.
2 冷菓、3 包装袋、4 スティック、21 コア部、22 コーティング層。
2 frozen dessert, 3 packaging bag, 4 stick, 21 core part, 22 coating layer.
Claims (7)
- プルラン、トレメルガム、デンプン、トレハロース、粉あめ、及びゼラチンからなる群より選択される少なくとも一種の特定成分、及び水を含有する組成物より構成されている、冷菓。 A frozen dessert composed of a composition containing at least one specific ingredient selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin, and water.
- 前記組成物における前記特定成分の含有量は、0.1質量%以上5質量%以下である、請求項1に記載の冷菓。 The frozen dessert according to claim 1, wherein the content of the specific component in the composition is 0.1% by mass or more and 5% by mass or less.
- 前記冷菓は、コア部と、前記コア部の表面の少なくとも一部を被覆するコーティング層と、を有し、
前記コーティング層は前記組成物より構成されている、請求項1または2に記載の冷菓。 The frozen dessert has a core and a coating layer covering at least part of the surface of the core,
3. The frozen dessert according to claim 1, wherein said coating layer is composed of said composition. - 前記特定成分は、前記冷菓の表面に氷が生成することを抑制する、請求項1~3のいずれか1項に記載の冷菓。 The frozen dessert according to any one of claims 1 to 3, wherein the specific component suppresses formation of ice on the surface of the frozen dessert.
- コア部と、前記コア部の表面の少なくとも一部を被覆するコーティング層と、を有する冷菓の製造方法であって、
前記コア部の表面の少なくとも一部に、プルラン、トレメルガム、デンプン、トレハロース、粉あめ、及びゼラチンからなる群より選択される少なくとも一種の特定成分、及び水を含有する組成物を用いてコーティング層を形成する工程を有する、製造方法。 A method for producing a frozen dessert having a core and a coating layer covering at least part of the surface of the core, comprising:
A coating layer is formed on at least part of the surface of the core using a composition containing at least one specific component selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin, and water. A manufacturing method comprising the step of forming. - プルラン、トレメルガム、デンプン、トレハロース、粉あめ、及びゼラチンからなる群より選択される少なくとも一種の特定成分を含有し、
冷菓の冷凍保存時に前記冷菓の表面に氷が生成することを抑制する用途で前記冷菓の製造に用いられる、氷生成抑制剤。 Containing at least one specific component selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin,
An ice formation inhibitor used in the production of frozen desserts for the purpose of suppressing the formation of ice on the surface of the frozen desserts during frozen storage of the frozen desserts. - 冷菓の冷凍保存時に前記冷菓の表面に氷が生成することを抑制する方法であって、
前記冷菓の表面を構成する組成物に、プルラン、トレメルガム、デンプン、トレハロース、粉あめ、及びゼラチンからなる群より選択される少なくとも一種の特定成分を添加する工程を有する、方法。 A method for suppressing the formation of ice on the surface of the frozen dessert during frozen storage of the frozen dessert,
A method comprising adding at least one specific component selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin to the composition constituting the surface of the frozen dessert.
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Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
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JPS59173048A (en) * | 1983-03-18 | 1984-09-29 | Morinaga & Co Ltd | Preparation of covered ice cream |
JPS6156045A (en) * | 1984-08-27 | 1986-03-20 | Meiji Milk Prod Co Ltd | Multilayered ice and its making method |
JPS62139289U (en) * | 1986-02-25 | 1987-09-02 | ||
JPS62285773A (en) * | 1986-06-05 | 1987-12-11 | Kanegafuchi Chem Ind Co Ltd | Agent for controlling ice crystal |
JP2000262220A (en) * | 1999-03-15 | 2000-09-26 | Sanaroma:Kk | Combined frozen dessert |
JP2001054358A (en) * | 1999-08-17 | 2001-02-27 | Hiroshi Tanimoto | Jelly-coated popsicle and the production thereof |
JP2002247953A (en) * | 2001-02-23 | 2002-09-03 | Meiji Milk Prod Co Ltd | Method for producing soft frozen dessert even in frozen storage condition |
JP2014198019A (en) * | 2013-03-29 | 2014-10-23 | 森永乳業株式会社 | Manufacturing method of frozen dessert |
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- 2022-02-16 JP JP2023500901A patent/JPWO2022176916A1/ja active Pending
Patent Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
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JPS59173048A (en) * | 1983-03-18 | 1984-09-29 | Morinaga & Co Ltd | Preparation of covered ice cream |
JPS6156045A (en) * | 1984-08-27 | 1986-03-20 | Meiji Milk Prod Co Ltd | Multilayered ice and its making method |
JPS62139289U (en) * | 1986-02-25 | 1987-09-02 | ||
JPS62285773A (en) * | 1986-06-05 | 1987-12-11 | Kanegafuchi Chem Ind Co Ltd | Agent for controlling ice crystal |
JP2000262220A (en) * | 1999-03-15 | 2000-09-26 | Sanaroma:Kk | Combined frozen dessert |
JP2001054358A (en) * | 1999-08-17 | 2001-02-27 | Hiroshi Tanimoto | Jelly-coated popsicle and the production thereof |
JP2002247953A (en) * | 2001-02-23 | 2002-09-03 | Meiji Milk Prod Co Ltd | Method for producing soft frozen dessert even in frozen storage condition |
JP2014198019A (en) * | 2013-03-29 | 2014-10-23 | 森永乳業株式会社 | Manufacturing method of frozen dessert |
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