WO2022239168A1 - Frozen dessert - Google Patents
Frozen dessert Download PDFInfo
- Publication number
- WO2022239168A1 WO2022239168A1 PCT/JP2021/018143 JP2021018143W WO2022239168A1 WO 2022239168 A1 WO2022239168 A1 WO 2022239168A1 JP 2021018143 W JP2021018143 W JP 2021018143W WO 2022239168 A1 WO2022239168 A1 WO 2022239168A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- ice
- frozen dessert
- citrus
- dietary fiber
- mass
- Prior art date
Links
- 235000021185 dessert Nutrition 0.000 title claims abstract description 55
- 235000013305 food Nutrition 0.000 claims abstract description 52
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 48
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 43
- 239000007787 solid Substances 0.000 claims description 74
- 241000207199 Citrus Species 0.000 claims description 39
- 235000011850 desserts Nutrition 0.000 claims description 20
- 230000005484 gravity Effects 0.000 claims description 7
- 235000005979 Citrus limon Nutrition 0.000 claims description 5
- 244000248349 Citrus limon Species 0.000 claims 1
- 238000000926 separation method Methods 0.000 abstract description 34
- 239000007788 liquid Substances 0.000 abstract description 32
- 239000000203 mixture Substances 0.000 abstract description 28
- 235000015243 ice cream Nutrition 0.000 abstract description 10
- 239000011343 solid material Substances 0.000 abstract 4
- 230000000052 comparative effect Effects 0.000 description 30
- 239000000835 fiber Substances 0.000 description 24
- 238000011156 evaluation Methods 0.000 description 17
- 235000013336 milk Nutrition 0.000 description 16
- 239000008267 milk Substances 0.000 description 16
- 210000004080 milk Anatomy 0.000 description 16
- 230000001629 suppression Effects 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 244000299461 Theobroma cacao Species 0.000 description 7
- 235000019219 chocolate Nutrition 0.000 description 6
- 229920002148 Gellan gum Polymers 0.000 description 5
- 244000269722 Thea sinensis Species 0.000 description 5
- 239000000216 gellan gum Substances 0.000 description 5
- 235000010492 gellan gum Nutrition 0.000 description 5
- 235000021055 solid food Nutrition 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 244000131522 Citrus pyriformis Species 0.000 description 4
- 150000004676 glycans Chemical class 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 229920001282 polysaccharide Polymers 0.000 description 4
- 239000005017 polysaccharide Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 244000241235 Citrullus lanatus Species 0.000 description 2
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 2
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 235000020279 black tea Nutrition 0.000 description 2
- 235000016213 coffee Nutrition 0.000 description 2
- 235000013353 coffee beverage Nutrition 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000020335 flavoured tea Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 235000021243 milk fat Nutrition 0.000 description 2
- 239000007764 o/w emulsion Substances 0.000 description 2
- 239000007962 solid dispersion Substances 0.000 description 2
- 235000013616 tea Nutrition 0.000 description 2
- 229920000569 Gum karaya Polymers 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 1
- 241000934878 Sterculia Species 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 235000020278 hot chocolate Nutrition 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000000231 karaya gum Substances 0.000 description 1
- 235000010494 karaya gum Nutrition 0.000 description 1
- 229940039371 karaya gum Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- -1 locust bean gum Chemical class 0.000 description 1
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 1
- 239000008108 microcrystalline cellulose Substances 0.000 description 1
- 229940016286 microcrystalline cellulose Drugs 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- 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
- A23G2220/00—Products with special structure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5116—Other non-digestible fibres
Definitions
- the present invention relates to frozen desserts.
- Frozen desserts can be eaten as they are, but you can also add liquids such as milk to frozen desserts and eat them as frozen drinks.
- liquids such as milk
- the solid matter contained in the frozen dessert is mixed with a liquid such as milk.
- the solid may float or sink and separate from the liquid (for example, Patent Document 1).
- Patent Document 1 discloses the use of deacylated gellan gum for the purpose of suppressing the separation of solids as described above without increasing the viscosity of the product. Specifically, Patent Document 1 discloses that "in a solid dispersion composition in which water-insoluble solids are dispersed in an oil-in-water emulsion composition forming a continuous phase, the oil-in-water emulsion composition A solid dispersion composition characterized in that the product comprises deacylated gellan gum.”
- An object of the present invention is to provide a frozen dessert in which the separation of liquid and solid matter (at least one kind of solid matter when there are multiple kinds of solid matter) is suppressed by a method different from that of Patent Document 1.
- the present invention includes the following embodiments.
- the citrus-derived dietary fiber contains water-insoluble dietary fiber, The frozen dessert according to any one of [1] to [4], wherein the amount of the water-insoluble dietary fiber is 50 to 90% by mass based on the mass of the citrus-derived dietary fiber.
- the citrus-derived dietary fiber contains water-soluble dietary fiber, The frozen dessert according to any one of [1] to [5], wherein the amount of the water-soluble dietary fiber is 5 to 30% by mass based on the mass of the citrus-derived dietary fiber.
- said food solids comprising ice; The frozen dessert according to any one of [1] to [7], wherein the amount of ice is 15 to 75% by mass based on the weight of the frozen dessert. [9] wherein said food solids comprise food solids other than ice; The frozen dessert according to any one of [1] to [8], wherein the amount of food solids other than ice is 1 to 20% by mass based on the weight of the frozen dessert. [10] said food solids comprising ice; The frozen dessert according to any one of [1] to [9], wherein the ice has a length of 0.06 to 14 mm.
- said food solids comprise food solids other than ice;
- One embodiment of the present invention relates to a frozen dessert comprising an ice mix, citrus-derived dietary fiber (hereinafter simply referred to as "citrus fiber”), and food solids.
- a frozen dessert comprising an ice mix, citrus-derived dietary fiber (hereinafter simply referred to as "citrus fiber”), and food solids.
- the frozen dessert according to the present embodiment is in a state in which liquids (eg, milk, hot water, water, coffee, black tea, flavored tea, fruit tea, etc.) and solids (eg, frozen drinks) are mixed, citrus fiber
- liquids eg, milk, hot water, water, coffee, black tea, flavored tea, fruit tea, etc.
- solids eg, frozen drinks
- citrus fiber By including, it is possible to suppress the separation of the liquid and the solid matter (at least one kind of solid matter when there are multiple kinds of solid matter) (hereinafter referred to as “solid-liquid separation”).
- solid-liquid separation it is possible to suppress solid-liquid separation when a consumer mixes a liquid such as hot water or milk with the frozen dessert according to the present embodiment at a store.
- solid-liquid separation occurs in the tank, when the frozen desserts are filled into the containers, the amount of solid matter in each container becomes uneven. can also work around this problem.
- citrus fiber can suppress the solid-liquid separation.
- citrus fiber contains long and large particles composed of insoluble dietary fiber, and when pressurized with water, it swells and creates gaps. It is assumed that solid-liquid separation is suppressed by trapping solids in the interstices of citrus fibers that intersect intricately.
- frozen desserts containing citrus fibers have a wet appearance, as if the surface is wet, but this is assumed to be due to the fact that the citrus fibers contain water and trap solids. be done.
- water-soluble polysaccharides such as locust bean gum, which are commonly used to suppress separation of ice mixes.
- a network is constructed in an aqueous solution, and fine particles such as lipids are dispersed in the network for stabilization. I can't help but separate.
- frozen desserts refers to ice creams, frozen desserts, and other confections that are stored in a frozen state, and does not include confectionery that is stored in a chilled temperature range, such as pudding. Ice creams include ice cream, ice milk, and lacto ice. "Ice cream”, “ice cream”, “ice milk”, and “lacto ice” in this specification refer to the “Ministerial Ordinance Concerning Ingredient Standards for Milk and Dairy Products” (Ministry of Health, Labor and Welfare 106).
- ice creams are products that are processed or frozen from milk or foods made from these ingredients, and that contain milk solids of 3.0% or more ( excluding fermented milk).
- the ice cream has a milk solids content of 15.0% or more and a milk fat content of 8.0% or more.
- Ice milk has a milk solids content of 10.0% or more and a milk fat content of 3.0% or more (excluding ice cream).
- Lacto ice has a milk solids content of 3.0% or more (excluding ice cream and ice milk).
- Frozen desserts are frozen sugar solutions or liquids mixed with other foods, or pulverized edible ice mixed with sugar solutions or other foods and refrozen. It is served as is for food.
- the frozen dessert according to this embodiment is preferably eaten by being mixed with a liquid (for example, milk, water, hot water, coffee, black tea, flavored tea, or fruit tea).
- a liquid for example, milk, water, hot water, coffee, black tea, flavored tea, or fruit tea.
- the frozen dessert according to the present embodiment may have a recess for containing the liquid. It is preferable that the concave portion is formed on the surface of the frozen dessert.
- the "surface of the frozen dessert” means the surface that is not in contact with the container.
- the size of the recess may be appropriately adjusted according to the amount of liquid to be mixed.
- the frozen dessert according to this embodiment includes ice mix.
- the type of ice mix is not particularly limited, and those used in general frozen desserts can be used.
- the ingredients of the ice mix are changed according to the type of frozen dessert, but for example, carbohydrates (including sugars and polysaccharides), fruit juice, fats and oils, dairy products, emulsifiers, stabilizers, flavors, coloring agents, acidulants. , a pH adjuster, water, eggs, salt, and flavoring auxiliary materials such as chocolate and green tea.
- the amount of ice mix can be, for example, 25-95% by mass, 30-80% by mass, or 35-70% by mass based on the mass of the frozen dessert.
- the frozen dessert according to this embodiment contains citrus fiber.
- the citrus fiber is preferably derived from citrus fruits belonging to the genus Citrus, more preferably from lemons or oranges.
- Specific citrus fibers include, for example, Herbacell AQ Plus CF-D100, Lemon Fiber 100FG, and Citrify 100FG, which are products used in the Examples below.
- a citrus fiber may be used individually by 1 type, and may be used in combination of 2 or more types. By including citrus fiber, solid-liquid separation can be suppressed when the frozen dessert is used as a frozen drink or the like.
- Citrus fiber preferably contains water-insoluble dietary fiber.
- the amount of water-insoluble dietary fiber is preferably 30-95% by mass, more preferably 50-90% by mass, still more preferably 60-85% by mass. By setting the amount of water-insoluble dietary fiber within the above range, solid-liquid separation tends to be further suppressed.
- the amount of water-insoluble dietary fiber can be measured by the modified Prosky method.
- Citrus fiber may contain water-soluble dietary fiber.
- the amount of water-soluble dietary fiber can be, for example, 1-50% by mass, 5-30% by mass, or 10-20% by mass.
- the amount of water-soluble dietary fiber can be measured by the modified Prosky method.
- the amount of citrus fiber is preferably 0.005 to 3% by mass, more preferably 0.01 to 1% by mass, and still more preferably 0.015 to 0.5% by mass, based on the mass of the frozen dessert. and particularly preferably 0.1 to 0.3% by mass. Solid-liquid separation can be further suppressed by setting the amount of citrus fiber to 0.01% by mass or more. By setting the amount of citrus fiber to 1% by mass or less, a desired texture can be obtained and good production suitability can be achieved.
- the frozen dessert according to this embodiment may or may not contain deacylated gellan gum in addition to citrus fiber.
- the frozen dessert according to this embodiment includes food solids.
- food solids means edible solids.
- Food solids can include, for example, ice, chocolates, pulps, nuts, baked goods (eg crunches), and cut jellies. Food solids may be used alone or in combination of two or more.
- the specific gravity of food solids is preferably 0.3 to 1.7, more preferably 0.5 to 1.5, even more preferably 0.7 to 1.2. Solid-liquid separation can be further suppressed by setting the specific gravity of the food solid within the above range.
- the length of the solid food should be changed as appropriate according to the type of solid food.
- the “length” of a food solid is defined as the two points where the distance between any two points on the outer edge of the food solid photographed using an optical microscope or observed with the naked eye is the maximum. means the distance between
- the food solid is ice
- its length is preferably 0.06-14 mm, more preferably 0.06-1.0 mm.
- the length of the ice By setting the length of the ice within the above range, it is possible to provide a smooth texture and a cool sensation, and further suppress solid-liquid separation.
- the ice length distribution for example, it is preferable that 80% or more of the total number of ice cubes have a length of 0.06 to 14 mm, and 90% or more of the total number of ice cubes have a length of 0.06 to 14 mm.
- 80% or more of the total number of ice has a length of 0.06 to 1.0 mm, and 90% or more of the total number of ice has a length of 0.06 to 1.0 mm. more preferably.
- the food solids are food solids other than ice (hereinafter referred to as "second food solids", but it is not essential that the food solids contain ice, and the frozen dessert contains only the second food solids. ), the length is preferably 0.3 to 20 mm, more preferably 0.9 to 14 mm. By setting the length of the second food solid within the above range, solid-liquid separation can be further suppressed.
- the length distribution of the second food solids for example, it is preferable that 80% or more of the total number of the second food solids have a length of 0.3 to 20 mm, and the second food solids More preferably, 90% or more of the total number has a length of 0.3 to 20 mm.
- the total number of the second food solids has a length of 0.9 to 14 mm, and 90% or more of the total number of the second food solids has a length of 0.9 to 14 mm. It is more preferable to have a length of
- the amount of solid food may be appropriately changed according to the type of solid food.
- the amount is preferably 1 to 30% by mass, more preferably 1 to 20% by mass, more preferably 1 to 10% by mass, based on the mass of the frozen dessert. be.
- the amount is preferably 1 to 20% by weight, more preferably 2 to 10% by weight, more preferably 3% by weight, based on the weight of the frozen dessert. ⁇ 6% by mass.
- Citrus fiber (1) Lemon-derived dietary fiber (DSP Gokyo Food & Chemical Co., Ltd. / Helba Food Co., Helbacell AQ Plus CF-D100) (Composition: about 73% by mass of water-insoluble dietary fiber, about 17% by mass of water-soluble dietary fiber) (2) Lemon-derived dietary fiber (Torigoe Flour Milling Co., Ltd.
- Microcrystalline cellulose (Asahi Kasei Co., Ltd., Ceorus RC-N81) (Composition: cellulose 80% by mass, karaya gum 10% by mass)
- Pectin (Kyoto Kagaku Sangyo Co., Ltd., Pectin IM) (Composition: pectin 100% by mass)
- Comparative Example 1 Examples 1, 25, 29 Comparative Example 2: Example 1 Comparative Example 3: Examples 6, 9, 12, 15, 18 Comparative Example 4: Examples 7, 10, 13, 16, 19 Comparative Example 5: Examples 8, 11, 14, 17, 20 Comparative Example 6: Examples 3, 26, 30, 9 Comparative Example 7: Examples 4, 27, 31, 10 Comparative Example 8: Examples 5, 28, 32, 11 Comparative Example 9: Examples 21 and 23 Comparative Example 10: Examples 22 and 24 Comparative Example 11: Example 2 Comparative Example 13: Example 33 (Evaluation criteria) A: Remarkable separation suppression effect (there is an interface difference of 5 mm or more compared to the comparative example) B: Separation suppression effect (there is an interface difference of 2 mm or more than the comparative example) C: No separation suppression effect (equivalent to Comparative Example)
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
Description
[1]
アイスミックスと、
柑橘類に由来する食物繊維と、
食品固形物と、
を含む、冷菓。
[2]
前記柑橘類が、ミカン属の柑橘類である、[1]に記載の冷菓。
[3]
前記ミカン属の柑橘類が、レモン又はオレンジである、[2]に記載の冷菓。
[4]
前記柑橘類に由来する食物繊維の量が、前記冷菓の質量を基準として、0.005~3質量%である、[1]~[3]のいずれかに記載の冷菓。
[5]
前記柑橘類に由来する食物繊維が、水不溶性食物繊維を含み、
前記水不溶性食物繊維の量が、前記柑橘類に由来する食物繊維の質量を基準として、50~90質量%である、[1]~[4]のいずれかに記載の冷菓。
[6]
前記柑橘類に由来する食物繊維が、水溶性食物繊維を含み、
前記水溶性食物繊維の量が、前記柑橘類に由来する食物繊維の質量を基準として、5~30質量%である、[1]~[5]のいずれかに記載の冷菓。
[7]
前記食品固形物の比重が、0.7~1.2である、[1]~[6]のいずれかに記載の冷菓。
[8]
前記食品固形物が、氷を含み、
前記氷の量が、前記冷菓の質量を基準として、15~75質量%である、[1]~[7]のいずれかに記載の冷菓。
[9]
前記食品固形物が、氷以外の食品固形物を含み、
前記氷以外の食品固形物の量が、前記冷菓の質量を基準として、1~20質量%である、[1]~[8]のいずれかに記載の冷菓。
[10]
前記食品固形物が、氷を含み、
前記氷の長さが、0.06~14mmである、[1]~[9]のいずれかに記載の冷菓。
[11]
前記食品固形物が、氷以外の食品固形物を含み、
前記氷以外の食品固形物の長さが、0.9~14mmである、[1]~[10]のいずれかに記載の冷菓。
[12]
前記冷菓の表面に凹部が形成されている、[1]~[11]のいずれかに記載の冷菓。 The present invention includes the following embodiments.
[1]
ice mix and
Dietary fiber derived from citrus fruits,
food solids;
frozen desserts, including
[2]
The frozen dessert according to [1], wherein the citrus fruits belong to the genus Citrus.
[3]
The frozen dessert according to [2], wherein the citrus fruits belonging to the genus Citrus are lemons or oranges.
[4]
The frozen dessert according to any one of [1] to [3], wherein the amount of citrus-derived dietary fiber is 0.005 to 3% by mass based on the weight of the frozen dessert.
[5]
The citrus-derived dietary fiber contains water-insoluble dietary fiber,
The frozen dessert according to any one of [1] to [4], wherein the amount of the water-insoluble dietary fiber is 50 to 90% by mass based on the mass of the citrus-derived dietary fiber.
[6]
The citrus-derived dietary fiber contains water-soluble dietary fiber,
The frozen dessert according to any one of [1] to [5], wherein the amount of the water-soluble dietary fiber is 5 to 30% by mass based on the mass of the citrus-derived dietary fiber.
[7]
The frozen dessert according to any one of [1] to [6], wherein the food solid has a specific gravity of 0.7 to 1.2.
[8]
said food solids comprising ice;
The frozen dessert according to any one of [1] to [7], wherein the amount of ice is 15 to 75% by mass based on the weight of the frozen dessert.
[9]
wherein said food solids comprise food solids other than ice;
The frozen dessert according to any one of [1] to [8], wherein the amount of food solids other than ice is 1 to 20% by mass based on the weight of the frozen dessert.
[10]
said food solids comprising ice;
The frozen dessert according to any one of [1] to [9], wherein the ice has a length of 0.06 to 14 mm.
[11]
wherein said food solids comprise food solids other than ice;
The frozen dessert according to any one of [1] to [10], wherein the solid food other than ice has a length of 0.9 to 14 mm.
[12]
The frozen dessert according to any one of [1] to [11], wherein concave portions are formed on the surface of the frozen dessert.
本発明の一実施形態は、アイスミックスと、柑橘類に由来する食物繊維(以下、単に「柑橘繊維」と称する。)と、食品固形物と、を含む、冷菓に関する。 <Frozen Desserts>
One embodiment of the present invention relates to a frozen dessert comprising an ice mix, citrus-derived dietary fiber (hereinafter simply referred to as "citrus fiber"), and food solids.
すなわち、柑橘繊維は、不溶性食物繊維で構成される長く大きな粒子を含み、加水加圧されると膨潤し、隙間が生じる。複雑に交差し合った柑橘繊維の隙間に固形物が捕捉されることにより、固液分離が抑制されると想定される。実際、柑橘繊維を含む冷菓では、表面が濡れたようなウェットな外観となっているが、これは、柑橘繊維が、水を含んだ状態で、固形物を捕捉していることに起因すると想定される。このような外観は、アイスミックスの分離抑制のために一般的に使用されるローカストビーンガム等の水溶性多糖類を使用した場合には観察されない。なお、従来の水溶性多糖類は、水溶液中でネットワークを構築し、前記ネットワーク中に脂質等の微粒子を分散させ、安定化させているが、比重の大きな固形物が入ると、ネットワーク内で捕捉しきれずに分離してしまう。 The reason why the citrus fiber can suppress the solid-liquid separation is assumed as follows, but the present invention is not limited by the reason assumed below.
That is, citrus fiber contains long and large particles composed of insoluble dietary fiber, and when pressurized with water, it swells and creates gaps. It is assumed that solid-liquid separation is suppressed by trapping solids in the interstices of citrus fibers that intersect intricately. In fact, frozen desserts containing citrus fibers have a wet appearance, as if the surface is wet, but this is assumed to be due to the fact that the citrus fibers contain water and trap solids. be done. Such an appearance is not observed when using water-soluble polysaccharides such as locust bean gum, which are commonly used to suppress separation of ice mixes. In conventional water-soluble polysaccharides, a network is constructed in an aqueous solution, and fine particles such as lipids are dispersed in the network for stabilization. I can't help but separate.
アイスクリーム類には、アイスクリーム、アイスミルク、及びラクトアイスが包含される。本明細書における「アイスクリーム類」、「アイスクリーム」、「アイスミルク」、及び「ラクトアイス」は、「乳及び乳製品の成分規格等に関する省令」(平成30年8月8日厚生労働省令第106号)における定めに従う。 The term "frozen desserts" as used herein refers to ice creams, frozen desserts, and other confections that are stored in a frozen state, and does not include confectionery that is stored in a chilled temperature range, such as pudding.
Ice creams include ice cream, ice milk, and lacto ice. "Ice cream", "ice cream", "ice milk", and "lacto ice" in this specification refer to the "Ministerial Ordinance Concerning Ingredient Standards for Milk and Dairy Products" (Ministry of Health, Labor and Welfare 106).
アイスクリームは、乳固形分が15.0%以上であって、乳脂肪分が8.0%以上のものである。
アイスミルクは、乳固形分が10.0%以上であって、乳脂肪分が3.0%以上のもの(アイスクリームを除く。)である。
ラクトアイスは、乳固形分が3.0%以上のもの(アイスクリーム及びアイスミルクを除く。)である。 Specifically, ice creams are products that are processed or frozen from milk or foods made from these ingredients, and that contain milk solids of 3.0% or more ( excluding fermented milk).
The ice cream has a milk solids content of 15.0% or more and a milk fat content of 8.0% or more.
Ice milk has a milk solids content of 10.0% or more and a milk fat content of 3.0% or more (excluding ice cream).
Lacto ice has a milk solids content of 3.0% or more (excluding ice cream and ice milk).
本実施形態に係る冷菓は、アイスミックスを含む。アイスミックスの種類は特に限定されず、一般的な冷菓で使用されているものを使用できる。アイスミックスの成分は、冷菓の種類に応じて変更されるが、例えば、糖質(糖類及び多糖類を含む。)、果汁、油脂、乳製品、乳化剤、安定剤、香料、着色料、酸味料、pH調整剤、水、卵、塩、及びチョコレートや抹茶等の風味を呈する副原料を挙げることができる。 [Ice mix]
The frozen dessert according to this embodiment includes ice mix. The type of ice mix is not particularly limited, and those used in general frozen desserts can be used. The ingredients of the ice mix are changed according to the type of frozen dessert, but for example, carbohydrates (including sugars and polysaccharides), fruit juice, fats and oils, dairy products, emulsifiers, stabilizers, flavors, coloring agents, acidulants. , a pH adjuster, water, eggs, salt, and flavoring auxiliary materials such as chocolate and green tea.
本実施形態に係る冷菓は、柑橘繊維を含む。柑橘繊維は、ミカン属の柑橘類に由来することが好ましく、レモン又はオレンジに由来することがより好ましい。具体的な柑橘繊維として、例えば、下記実施例で使用する製品であるヘルバセルAQプラスCF-D100、レモンファイバー100FG、及びシトリファイ100FGを挙げることができる。柑橘繊維は、1種を単独で使用してもよいし、2種以上を組み合わせて使用してもよい。柑橘繊維を含むことによって、冷菓をフローズンドリンク等とした場合に、固液分離を抑制することができる。 [Citrus fiber]
The frozen dessert according to this embodiment contains citrus fiber. The citrus fiber is preferably derived from citrus fruits belonging to the genus Citrus, more preferably from lemons or oranges. Specific citrus fibers include, for example, Herbacell AQ Plus CF-D100, Lemon Fiber 100FG, and Citrify 100FG, which are products used in the Examples below. A citrus fiber may be used individually by 1 type, and may be used in combination of 2 or more types. By including citrus fiber, solid-liquid separation can be suppressed when the frozen dessert is used as a frozen drink or the like.
本実施形態に係る冷菓は、食品固形物を含む。本明細書において「食品固形物」とは、食用に適した固形物を意味する。食品固形物としては、例えば、氷、チョコレート類、果肉類、種実類、焼菓子(例えばクランチ)、及びカットゼリーを挙げることができる。食品固形物は、1種を単独で使用してもよいし、2種以上を組み合わせて使用してもよい。 [Food solids]
The frozen dessert according to this embodiment includes food solids. As used herein, "food solids" means edible solids. Food solids can include, for example, ice, chocolates, pulps, nuts, baked goods (eg crunches), and cut jellies. Food solids may be used alone or in combination of two or more.
氷の長さ分布として、例えば、氷の総数の80%以上が0.06~14mmの長さを有していることが好ましく、氷の総数の90%以上が0.06~14mmの長さを有していることがより好ましい。
また、氷の総数の80%以上が0.06~1.0mmの長さを有していることが好ましく、氷の総数の90%以上が0.06~1.0mmの長さを有していることがより好ましい。 When the food solid is ice, its length is preferably 0.06-14 mm, more preferably 0.06-1.0 mm. By setting the length of the ice within the above range, it is possible to provide a smooth texture and a cool sensation, and further suppress solid-liquid separation.
As the ice length distribution, for example, it is preferable that 80% or more of the total number of ice cubes have a length of 0.06 to 14 mm, and 90% or more of the total number of ice cubes have a length of 0.06 to 14 mm. It is more preferable to have
In addition, it is preferable that 80% or more of the total number of ice has a length of 0.06 to 1.0 mm, and 90% or more of the total number of ice has a length of 0.06 to 1.0 mm. more preferably.
第2の食品固形物の長さ分布として、例えば、第2の食品固形物の総数の80%以上が0.3~20mmの長さを有していることが好ましく、第2の食品固形物の総数の90%以上が0.3~20mmの長さを有していることがより好ましい。
また、第2の食品固形物の総数の80%以上が0.9~14mmの長さを有していることが好ましく、第2の食品固形物の総数の90%以上が0.9~14mmの長さを有していることがより好ましい。 The food solids are food solids other than ice (hereinafter referred to as "second food solids", but it is not essential that the food solids contain ice, and the frozen dessert contains only the second food solids. ), the length is preferably 0.3 to 20 mm, more preferably 0.9 to 14 mm. By setting the length of the second food solid within the above range, solid-liquid separation can be further suppressed.
As the length distribution of the second food solids, for example, it is preferable that 80% or more of the total number of the second food solids have a length of 0.3 to 20 mm, and the second food solids More preferably, 90% or more of the total number has a length of 0.3 to 20 mm.
In addition, it is preferable that 80% or more of the total number of the second food solids has a length of 0.9 to 14 mm, and 90% or more of the total number of the second food solids has a length of 0.9 to 14 mm. It is more preferable to have a length of
食品固形物が氷である場合、その量は、冷菓の質量を基準として、好ましくは1~30質量%であり、より好ましくは1~20質量%であり、更に好ましくは1~10質量%である。
食品固形物が第2の食品固形物である場合、その量は、冷菓の質量を基準として、好ましくは1~20質量%であり、より好ましくは2~10質量%であり、更に好ましくは3~6質量%である。 The amount of solid food may be appropriately changed according to the type of solid food.
When the food solid is ice, the amount is preferably 1 to 30% by mass, more preferably 1 to 20% by mass, more preferably 1 to 10% by mass, based on the mass of the frozen dessert. be.
When the food solids are the second food solids, the amount is preferably 1 to 20% by weight, more preferably 2 to 10% by weight, more preferably 3% by weight, based on the weight of the frozen dessert. ~6% by mass.
実施例及び比較例で使用した材料は以下のとおりである。
1.アイスミックス
(1)スイカアイスミックス
スイカアイスミックスの成分組成は表1に示すとおりである。
(2)ラ・フランスアイスミックス
ラ・フランスアイスミックスの成分組成は表1に示すとおりである。
Materials used in Examples and Comparative Examples are as follows.
1. Ice mix (1) Watermelon ice mix Table 1 shows the component composition of the watermelon ice mix.
(2) La France Ice Mix The ingredient composition of La France Ice Mix is as shown in Table 1.
(1)レモン由来食物繊維
(DSP五協フード&ケミカル株式会社/ヘルバフード社、ヘルバセルAQプラスCF-D100)
(組成:水不溶性食物繊維 約73質量%、水溶性食物繊維 約17質量%)
(2)レモン由来食物繊維
(鳥越製粉株式会社/ファイバスター社、レモンファイバー100FG)
(組成:水不溶性食物繊維 約33質量%、水溶性食物繊維 約37質量%)
(3)オレンジ由来食物繊維
(鳥越製粉株式会社/ファイバスター社、シトリファイ100FG)
(組成:水不溶性食物繊維 約33質量%、水溶性食物繊維 約37質量%) 2. Citrus fiber (1) Lemon-derived dietary fiber (DSP Gokyo Food & Chemical Co., Ltd. / Helba Food Co., Helbacell AQ Plus CF-D100)
(Composition: about 73% by mass of water-insoluble dietary fiber, about 17% by mass of water-soluble dietary fiber)
(2) Lemon-derived dietary fiber (Torigoe Flour Milling Co., Ltd. / Fiber Star, Lemon Fiber 100FG)
(Composition: about 33% by mass of water-insoluble dietary fiber, about 37% by mass of water-soluble dietary fiber)
(3) Orange-derived dietary fiber (Torigoe Flour Milling Co., Ltd./Fiberstar, Citriphy 100FG)
(Composition: about 33% by mass of water-insoluble dietary fiber, about 37% by mass of water-soluble dietary fiber)
(1)微結晶性セルロース
(旭化成株式会社、セオラスRC-N81)
(組成:セルロース 80質量%、カラヤガム 10質量%)
(2)ペクチン
(旭東化学産業株式会社、ペクチンIM)
(組成:ペクチン 100質量%) 3. Other dietary fiber (1) Microcrystalline cellulose (Asahi Kasei Co., Ltd., Ceorus RC-N81)
(Composition: cellulose 80% by mass, karaya gum 10% by mass)
(2) Pectin (Kyoto Kagaku Sangyo Co., Ltd., Pectin IM)
(Composition: pectin 100% by mass)
脱アシル化ジェランガム
(DSP五協フード&ケミカル株式会社、ケルコゲルKB) 4. High molecular weight polysaccharide Deacylated gellan gum (DSP Gokyo Food & Chemical Co., Ltd., Kelcogel KB)
(1)氷片
(比重:約0.9)
(2)チョコレート
(不二製油株式会社、クーベルチュールビターフレーク)
(比重:約1.3)
(3)チョコレート
(フルタ製菓株式会社、ブラッククランチB-LO)
(比重:約0.8) 5. Food solids (1) Ice pieces (specific gravity: about 0.9)
(2) Chocolate (Fuji Oil Co., Ltd., couverture bitter flakes)
(Specific gravity: about 1.3)
(3) Chocolate (Furuta Confectionery Co., Ltd., Black Crunch B-LO)
(Specific gravity: about 0.8)
表2~6に示す材料を所定の割合で混合し、冷却して、各種の冷菓を製造した。なお、表中に記載のファイバリクサは、アイスミックスに元々含まれている成分であるが、表中ではファイバリクサとアイスミックスとを分けて記載している。
評価に際しては、カップ(上部内径85mm、底部内径56mm、高さ110mm)にアイスミックスのみ、又は、氷及びアイスミックスを、合計200g入れ、オーバーラン30%に調整して-4℃から-8℃でフリージングし、その後必要に応じてチョコレート等の固形物(10g)を添加混合した。 <Manufacturing frozen desserts>
The materials shown in Tables 2 to 6 were mixed in predetermined proportions and cooled to produce various frozen desserts. The fiber lyxa described in the table is a component originally contained in the ice mix, but the fiber lyxa and the ice mix are separately described in the table.
For the evaluation, a total of 200 g of ice mix alone or ice and ice mix was placed in a cup (upper inner diameter 85 mm, bottom inner diameter 56 mm, height 110 mm), and the overrun was adjusted to 30% from -4 ° C to -8 ° C. After that, if necessary, solids such as chocolate (10 g) were added and mixed.
[1.固液分離抑制(評価対象:氷片);放置条件]
製造した冷菓を5℃又は22℃で放置して、氷片の分離を目視にて観察した。放置すると大きく3層に分離する。上層には主に泡や脂肪、中間層には主に氷、下層には主に糖液が含まれる。評価においては、中間層と下層の界面を分離抑制の観察指標とし、カップ側面を見て、100分後に比較例と比べた際の界面の差を計測した。以下の評価基準にしたがい、各種の冷菓を評価した。評価結果は表2~6に示す。
なお、対比した実施例と比較例との組み合わせは以下のとおりである。実施例1及び9~11については、比較対照が2つ存在するが、いずれの比較例と比較しても、表に記載した結果であったことを示す。
比較例1:実施例1、25、29
比較例2:実施例1
比較例3:実施例6、9、12、15、18
比較例4:実施例7、10、13、16、19
比較例5:実施例8、11、14、17、20
比較例6:実施例3、26、30、9
比較例7:実施例4、27、31、10
比較例8:実施例5、28、32、11
比較例9:実施例21、23
比較例10:実施例22、24
比較例11:実施例2
比較例13:実施例33
(評価基準)
A:顕著な分離抑制効果あり(比較例よりも5mm以上の界面の差がある)
B:分離抑制効果あり(比較例よりも2mm以上の界面の差がある)
C:分離抑制効果なし(比較例と同等) <Evaluation of frozen desserts>
[1. Suppression of solid-liquid separation (evaluation object: ice pieces); leaving conditions]
The produced frozen sweets were allowed to stand at 5° C. or 22° C., and the separation of ice pieces was visually observed. When left to stand, it separates into three large layers. The upper layer mainly contains foam and fat, the middle layer mainly contains ice, and the lower layer mainly contains sugar solution. In the evaluation, the interface between the intermediate layer and the lower layer was used as an observation index for suppression of separation, and the side of the cup was observed to measure the difference in interface when compared with the comparative example after 100 minutes. Various frozen desserts were evaluated according to the following evaluation criteria. Evaluation results are shown in Tables 2-6.
The combinations of the comparative examples and comparative examples are as follows. There are two comparative controls for Examples 1 and 9 to 11, but the results shown in the table were obtained regardless of which comparative example was compared.
Comparative Example 1: Examples 1, 25, 29
Comparative Example 2: Example 1
Comparative Example 3: Examples 6, 9, 12, 15, 18
Comparative Example 4: Examples 7, 10, 13, 16, 19
Comparative Example 5: Examples 8, 11, 14, 17, 20
Comparative Example 6: Examples 3, 26, 30, 9
Comparative Example 7: Examples 4, 27, 31, 10
Comparative Example 8: Examples 5, 28, 32, 11
Comparative Example 9: Examples 21 and 23
Comparative Example 10: Examples 22 and 24
Comparative Example 11: Example 2
Comparative Example 13: Example 33
(Evaluation criteria)
A: Remarkable separation suppression effect (there is an interface difference of 5 mm or more compared to the comparative example)
B: Separation suppression effect (there is an interface difference of 2 mm or more than the comparative example)
C: No separation suppression effect (equivalent to Comparative Example)
製造した冷菓に50℃の牛乳又は湯を70g添加し、混合して、氷片の分離を目視にて観察した。放置すると大きく3層に分離する。上層には主に泡や脂肪、中間層には主に氷、下層には主に糖液が含まれる。評価においては、中間層と下層の界面を分離抑制の観察指標とし、カップ側面を見て、30分後に比較例と比べた際の界面の差を計測した。対比した実施例と比較例との組み合わせは上記のとおりである。以下の評価基準にしたがい、各種の冷菓を評価した。評価結果は表2~6に示す。
(評価基準)
A:顕著な分離抑制効果あり(比較例よりも5mm以上の界面の差がある)
B:分離抑制効果あり(比較例よりも2mm以上の界面の差がある)
C:分離抑制効果なし(比較例と同等) [2. Suppression of solid-liquid separation (evaluation object: ice pieces); liquid addition conditions]
70 g of milk or hot water at 50° C. was added to the produced frozen dessert, mixed, and separation of ice pieces was visually observed. When left to stand, it separates into three large layers. The upper layer mainly contains foam and fat, the middle layer mainly contains ice, and the lower layer mainly contains sugar solution. In the evaluation, the interface between the intermediate layer and the lower layer was used as an observation index for suppression of separation, and the side of the cup was observed to measure the difference in the interface after 30 minutes compared with the comparative example. Combinations of examples and comparative examples for comparison are as described above. Various frozen desserts were evaluated according to the following evaluation criteria. Evaluation results are shown in Tables 2-6.
(Evaluation criteria)
A: Remarkable separation suppression effect (there is an interface difference of 5 mm or more compared to the comparative example)
B: Separation suppression effect (there is an interface difference of 2 mm or more than the comparative example)
C: No separation suppression effect (equivalent to Comparative Example)
製造した冷菓を22℃で放置して、チョコレートの分離を目視にて観察した。以下の評価基準にしたがい、各種の冷菓を評価した。評価結果は表2~6に示す。
(評価基準:固形物イ)
A:固形物イが均一に分散している。
B:固形物イの一部が製品部の上部又は下部に集まっている。
C:固形物イのほとんどが上部又は下部に集まっている。
(評価基準:固形物ロ)
A:カップの側面を見て、固形物ロが製品部に均一に分散している。
B:カップの側面を見て、固形物ロの一部が底に沈んでいるものの、その多くが製品部に均一に分散している。
C:カップの側面を見て、固形物ロの大部分が底に沈んでいる。 [3. Suppression of unevenness (evaluation target: chocolate)]
The produced frozen dessert was allowed to stand at 22° C., and the separation of the chocolate was visually observed. Various frozen desserts were evaluated according to the following evaluation criteria. Evaluation results are shown in Tables 2-6.
(Evaluation Criteria: Solid A)
A: Solid matter a is uniformly dispersed.
B: A part of solid matter a is gathered in the upper part or the lower part of the product part.
C: Most of the solid matter a is gathered in the upper part or the lower part.
(Evaluation Criteria: Solid B)
A: Looking at the side of the cup, the solids B are evenly dispersed in the product.
B: Looking at the side of the cup, some of the solid matter (b) has sunk to the bottom, but most of it is evenly dispersed in the product portion.
C: Looking at the side of the cup, most of the solids have sunk to the bottom.
また、特許文献1で使用された脱アシル化ジェランガムを使用した比較例12~15でも、固液分離を抑制することはできなかった。 As shown in the above table, solid-liquid separation could be suppressed in the examples using citrus fiber. On the other hand, in Comparative Examples 1 to 11 in which no citrus fiber was used, solid-liquid separation could not be suppressed. In Comparative Example 2, the proportions of water-insoluble dietary fiber and water-soluble dietary fiber were adjusted in the same manner as in HERBACELL AQ Plus CF-D100, but solid-liquid separation could not be suppressed.
Further, even in Comparative Examples 12 to 15 using the deacylated gellan gum used in Patent Document 1, solid-liquid separation could not be suppressed.
Claims (12)
- アイスミックスと、
柑橘類に由来する食物繊維と、
食品固形物と、
を含む、冷菓。 ice mix and
Dietary fiber derived from citrus fruits,
food solids;
frozen desserts, including - 前記柑橘類が、ミカン属の柑橘類である、
請求項1に記載の冷菓。 The citrus is a citrus of the genus Citrus,
The frozen dessert according to claim 1. - 前記ミカン属の柑橘類が、レモン又はオレンジである、
請求項2に記載の冷菓。 The citrus fruits belonging to the genus Citrus are lemons or oranges,
The frozen dessert according to claim 2. - 前記柑橘類に由来する食物繊維の量が、前記冷菓の質量を基準として、0.005~3質量%である、
請求項1~3のいずれか一項に記載の冷菓。 The amount of dietary fiber derived from citrus fruits is 0.005 to 3% by mass based on the mass of the frozen dessert,
The frozen dessert according to any one of claims 1-3. - 前記柑橘類に由来する食物繊維が、水不溶性食物繊維を含み、
前記水不溶性食物繊維の量が、前記柑橘類に由来する食物繊維の質量を基準として、50~90質量%である、
請求項1~4のいずれか一項に記載の冷菓。 The citrus-derived dietary fiber contains water-insoluble dietary fiber,
The amount of the water-insoluble dietary fiber is 50 to 90% by mass based on the mass of the citrus-derived dietary fiber.
The frozen dessert according to any one of claims 1-4. - 前記柑橘類に由来する食物繊維が、水溶性食物繊維を含み、
前記水溶性食物繊維の量が、前記柑橘類に由来する食物繊維の質量を基準として、5~30質量%である、
請求項1~5のいずれか一項に記載の冷菓。 The citrus-derived dietary fiber contains water-soluble dietary fiber,
The amount of the water-soluble dietary fiber is 5 to 30% by mass based on the mass of the citrus-derived dietary fiber.
The frozen dessert according to any one of claims 1-5. - 前記食品固形物の比重が、0.7~1.2である、
請求項1~6のいずれか一項に記載の冷菓。 The food solid has a specific gravity of 0.7 to 1.2.
The frozen dessert according to any one of claims 1-6. - 前記食品固形物が、氷を含み、
前記氷の量が、前記冷菓の質量を基準として、15~75質量%である、
請求項1~7のいずれか一項に記載の冷菓。 said food solids comprising ice;
The amount of ice is 15 to 75% by mass based on the mass of the frozen dessert,
The frozen dessert according to any one of claims 1-7. - 前記食品固形物が、氷以外の食品固形物を含み、
前記氷以外の食品固形物の量が、前記冷菓の質量を基準として、1~20質量%である、
請求項1~8のいずれか一項に記載の冷菓。 wherein said food solids comprise food solids other than ice;
The amount of food solids other than ice is 1 to 20% by mass based on the mass of the frozen dessert,
The frozen dessert according to any one of claims 1-8. - 前記食品固形物が、氷を含み、
前記氷の長さが、0.06~14mmである、
請求項1~9のいずれか一項に記載の冷菓。 said food solids comprising ice;
the length of the ice is 0.06 to 14 mm;
The frozen dessert according to any one of claims 1-9. - 前記食品固形物が、氷以外の食品固形物を含み、
前記氷以外の食品固形物の長さが、0.9~14mmである、
請求項1~10のいずれか一項に記載の冷菓。 wherein said food solids comprise food solids other than ice;
The length of the food solids other than ice is 0.9 to 14 mm,
The frozen dessert according to any one of claims 1-10. - 前記冷菓の表面に凹部が形成されている、
請求項1~11のいずれか一項に記載の冷菓。 A concave portion is formed on the surface of the frozen dessert,
The frozen dessert according to any one of claims 1-11.
Priority Applications (7)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PCT/JP2021/018143 WO2022239168A1 (en) | 2021-05-13 | 2021-05-13 | Frozen dessert |
KR1020237042390A KR20240007213A (en) | 2021-05-13 | 2021-05-13 | cold dessert |
CA3218122A CA3218122A1 (en) | 2021-05-13 | 2021-05-13 | Frozen dessert |
AU2021444714A AU2021444714A1 (en) | 2021-05-13 | 2021-05-13 | Frozen dessert |
CN202180096941.8A CN117835828A (en) | 2021-05-13 | 2021-05-13 | Frozen dessert |
JP2021535635A JP7087203B1 (en) | 2021-05-13 | 2021-05-13 | Frozen dessert |
JP2022034915A JP7128374B1 (en) | 2021-05-13 | 2022-03-08 | Frozen dessert |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PCT/JP2021/018143 WO2022239168A1 (en) | 2021-05-13 | 2021-05-13 | Frozen dessert |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2022239168A1 true WO2022239168A1 (en) | 2022-11-17 |
Family
ID=82067843
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2021/018143 WO2022239168A1 (en) | 2021-05-13 | 2021-05-13 | Frozen dessert |
Country Status (6)
Country | Link |
---|---|
JP (1) | JP7087203B1 (en) |
KR (1) | KR20240007213A (en) |
CN (1) | CN117835828A (en) |
AU (1) | AU2021444714A1 (en) |
CA (1) | CA3218122A1 (en) |
WO (1) | WO2022239168A1 (en) |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2010535018A (en) * | 2007-08-03 | 2010-11-18 | ネステク ソシエテ アノニム | Natural stabilizer system for frozen desserts |
US20110020525A1 (en) * | 2007-12-11 | 2011-01-27 | Cargill, Incorporated | Citrus pulp fiber dry blend systems |
CN106260475A (en) * | 2016-08-12 | 2017-01-04 | 安徽百润食品有限公司 | A kind of sandwich delicious and crisp ice cream |
CN107484869A (en) * | 2016-06-11 | 2017-12-19 | 卢峰 | A kind of white chocolate steeps face manufacturing method of ice cream |
US20180103657A1 (en) * | 2015-04-20 | 2018-04-19 | Conopco, Inc., D/B/A Unilever | Frozen confection |
WO2018216748A1 (en) * | 2017-05-23 | 2018-11-29 | 三栄源エフ・エフ・アイ株式会社 | Starch modifying method |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2004135518A (en) | 2002-10-15 | 2004-05-13 | Nissei Co Ltd | Solid-dispersed composition and method for producing the same |
-
2021
- 2021-05-13 AU AU2021444714A patent/AU2021444714A1/en active Pending
- 2021-05-13 JP JP2021535635A patent/JP7087203B1/en active Active
- 2021-05-13 KR KR1020237042390A patent/KR20240007213A/en active Search and Examination
- 2021-05-13 CN CN202180096941.8A patent/CN117835828A/en active Pending
- 2021-05-13 CA CA3218122A patent/CA3218122A1/en active Pending
- 2021-05-13 WO PCT/JP2021/018143 patent/WO2022239168A1/en active Application Filing
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2010535018A (en) * | 2007-08-03 | 2010-11-18 | ネステク ソシエテ アノニム | Natural stabilizer system for frozen desserts |
US20110020525A1 (en) * | 2007-12-11 | 2011-01-27 | Cargill, Incorporated | Citrus pulp fiber dry blend systems |
US20180103657A1 (en) * | 2015-04-20 | 2018-04-19 | Conopco, Inc., D/B/A Unilever | Frozen confection |
CN107484869A (en) * | 2016-06-11 | 2017-12-19 | 卢峰 | A kind of white chocolate steeps face manufacturing method of ice cream |
CN106260475A (en) * | 2016-08-12 | 2017-01-04 | 安徽百润食品有限公司 | A kind of sandwich delicious and crisp ice cream |
WO2018216748A1 (en) * | 2017-05-23 | 2018-11-29 | 三栄源エフ・エフ・アイ株式会社 | Starch modifying method |
Also Published As
Publication number | Publication date |
---|---|
KR20240007213A (en) | 2024-01-16 |
JPWO2022239168A1 (en) | 2022-11-17 |
CA3218122A1 (en) | 2022-11-17 |
JP7087203B1 (en) | 2022-06-20 |
AU2021444714A1 (en) | 2023-11-09 |
CN117835828A (en) | 2024-04-05 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US20040241287A1 (en) | Moisture barrier in food | |
JP2011229493A (en) | Combined confectionery | |
AU2023214239A1 (en) | Low sugar, high protein confection | |
JP4623583B2 (en) | Frozen dessert mix with chocolate | |
NL1029185C2 (en) | Barrier layer for desserts. | |
JP6366781B1 (en) | Frozen dessert that is easy to loosen | |
AU2008339603A1 (en) | Beverage capsules | |
JP7128374B1 (en) | Frozen dessert | |
WO2022239168A1 (en) | Frozen dessert | |
EP3468380B1 (en) | Anhydrous food product with a base of cocoa butter and dry plant material | |
JP2017046611A (en) | Green drink and food composition | |
ES2456951T3 (en) | Cooked dairy food composition containing egg and an acid preparation and comprising pectins | |
JP5610993B2 (en) | Method for producing ice cream sauce and frozen dessert using the same | |
TW202245609A (en) | Frozen dessert capable of suppressing separation of liquid and solid | |
JP7119248B1 (en) | Frozen dessert | |
JP5687472B2 (en) | Egg-containing powdery composition, method for producing the same, and method for producing confectionery | |
Singh et al. | Physicochemical and antioxidant properties of maillard reaction product incorporated ice cream | |
US20220022509A1 (en) | Stabilized semisolid food products | |
JP7055621B2 (en) | Frozen dessert with improved quality | |
JP2024007297A (en) | Frozen temperature range edible or after thawing chilled temperature range edible oil-in-water type filling cream | |
JP2022186589A (en) | Chick-pea powder-containing composition and method for producing the same | |
US20050163908A1 (en) | Beverage and method of making a beverage | |
JP2023549485A (en) | Compositions and use of the compositions as edible coatings or inserts for cryogenic or frozen products | |
JP2019024496A (en) | Ganache-like food | |
JP2018201510A (en) | Easily-breakable frozen dessert and method for producing the same |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
ENP | Entry into the national phase |
Ref document number: 2021535635 Country of ref document: JP Kind code of ref document: A |
|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 21941902 Country of ref document: EP Kind code of ref document: A1 |
|
WWE | Wipo information: entry into national phase |
Ref document number: 202180096941.8 Country of ref document: CN |
|
WWE | Wipo information: entry into national phase |
Ref document number: AU2021444714 Country of ref document: AU Ref document number: 804929 Country of ref document: NZ Ref document number: 2021444714 Country of ref document: AU |
|
WWE | Wipo information: entry into national phase |
Ref document number: 3218122 Country of ref document: CA |
|
ENP | Entry into the national phase |
Ref document number: 2021444714 Country of ref document: AU Date of ref document: 20210513 Kind code of ref document: A |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2301007379 Country of ref document: TH |
|
ENP | Entry into the national phase |
Ref document number: 20237042390 Country of ref document: KR Kind code of ref document: A |
|
WWE | Wipo information: entry into national phase |
Ref document number: 1020237042390 Country of ref document: KR |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
122 | Ep: pct application non-entry in european phase |
Ref document number: 21941902 Country of ref document: EP Kind code of ref document: A1 |