JP3379220B2 - Emulsifier for ice creams and method for producing ice creams using the same - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an emulsifier for ice creams. Specifically, the average degree of substitution is 3.0 to 6.0.
The present invention relates to a sucrose fatty acid polyester which is, or an emulsifier for ice creams containing the sucrose fatty acid polyester and other saturated fatty acid polyhydric alcohol ester as an active ingredient.

[0002]

2. Description of the Related Art Ice creams such as ice cream, ice milk, lacto ice, soft ice cream, and shake are usually homogeneous oils in water mainly containing fats, milk solids, sugars, emulsifiers, and water. It is produced by freezing a type emulsion while incorporating air. Glycerin fatty acid ester (commonly known as monoglyceride) has conventionally played a very important role as an emulsifier when producing ice creams.

The main role of the emulsifier is 1) to help the homogeneous emulsification of the raw material fats and oils of ice creams, 2) to adjust the foaming property, and 3) to have a dry and firm texture. To improve melting in the mouth, 4) improve shape retention and make it difficult to melt, and 5) improve frozen storage stability (suppression of changes in product shape and structure due to temperature change). Toru Hidaka: Food Emulsifier Second Edition,
p. 127, Kou Shobo (1991)). Examples of emulsifiers conventionally used for these purposes include monoglycerides such as stearic acid monoglyceride and oleic acid monoglyceride, or mixtures thereof, sorbitan fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, lecithin and the like. (Kazunori Imamura: Frozen, 62 (718), pp.850-862.
(1987)). Among them, stearic acid monoglyceride and oleic acid monoglyceride have been mainly used.
The reason is that, in addition to the fact that these fatty acid raw materials are the easiest to obtain, stearic acid monoglyceride has a strong emulsifying power, there is not much problem in flavor, and oleic acid monoglyceride has very good shape retention. It has the effect of improving. However, these monoglycerides also have major drawbacks. That is, the stearic acid monoglyceride alone is very inferior in shape retention performance, and oleic acid monoglyceride is useful for improving shape retention but has a serious flavor drawback, and the raw material mixture for ice cream production ( Hereinafter, it has a drawback that the viscosity is remarkably increased during aging of the ice cream mix). Therefore, when actually used, stearic acid monoglyceride and oleic acid monoglyceride have been used in combination. However, even in that case, the problem of flavor derived from oleic acid monoglyceride still remains, and the smaller the flavor, the better, and conversely, from the aspect of performance such as shape retention performance, the more oleic acid monoglyceride is present. The more, the better. Due to these two contradictory restrictions, the mixing weight ratio of stearic acid monoglyceride and oleic acid monoglyceride is 7: 3-
8: 2 is a practical range. In the production of ordinary ice creams, the amount of the emulsifier in the ice cream mix is most generally 0.2 to 0.3% by weight. Is 0.04 ~ in the ice cream mix
This means 0.09% by weight. However, despite such an amount used, oleic acid monoglyceride still leaves a big problem on the flavor of ice creams.

Therefore, various emulsifiers have been tried to be used. Examples thereof include addition of malic acid monoglyceride (Japanese Patent Publication No. 44-10150) and addition of succinic acid monoglyceride (Japanese Patent Publication No. 63-26970). , Addition of polyglycerin fatty acid ester (JP-A-47-776)
Japanese Patent Publication No. 4 and Japanese Patent Publication No. 1-49458, Japanese Patent Publication No. 3-6
7658), addition of hexose fatty acid monoester (JP-A-3-247243), combined addition of succinic acid monoglyceride and monoglyceride (JP-B-63-26971), addition of diglycerin fatty acid ester (JP JP-A-64-63341), addition of stearoyl-2-lactylic acid or its alkali metal salt or alkaline earth metal salt (JP-A-56-2156).
0), addition of fatty acid ester of starch sugar (Japanese Patent Publication Sho 58
-31902), a lipophilic saturated fatty acid monoglyceride or a saturated fatty acid propylene glycol ester, and a lipophilic unsaturated fatty acid monoglyceride or an unsaturated fatty acid sorbitan ester in combination (Japanese Patent Publication No. 46-42189), polyglycerin fatty acid A combined use of an ester or sorbitan fatty acid ester and an anionic emulsifier (JP-A-52-31868), a monoglyceride and a diglyceride having a minimum melting point of 54.5 ° C., and a polyoxyethylene derivative of a higher fatty acid polyhydric alcohol ester. Combined use (Japanese Patent Publication No.
No. 27), one or more selected from the group of hydrophilic emulsifiers consisting of lecithin and polyglycerin fatty acid ester, polyoxyethylene sorbitan fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, malic acid monoglyceride, propylene glycol fatty acid ester. And the like (JP-A-51-63968), addition of an ethylene oxide adduct of a mixture of sorbitan long-chain saturated fatty acid ester and sorbitan long-chain unsaturated fatty acid ester (JP-B-51-26500). . Further, a method has been proposed in which an elaidic acid polyhydric alcohol ester selected from the group consisting of elaidic acid monoglyceride, elaidic acid propylene glycol ester, elaidic acid sorbitan ester, and elaidic acid sucrose ester is added as an emulsifier (Japanese Patent Publication No. 59
-7295). Elaidic acid is a fatty acid having 18 carbon atoms, which is the same as stearic acid and oleic acid, and is the same as oleic acid in having one unsaturated bond, but the unsaturated bond of oleic acid is Is cis type, whereas elaidic acid is trans type. The melting point (about 59 ° C.) of elaidic acid monoglyceride is intermediate between the melting points of stearic acid monoglyceride (about 81 ° C.) and oleic acid monoglyceride (about 35 ° C.), and the handling property in operation is good and the flavor is not changed. It is described in this publication that the effect is less than that of oleic acid monoglyceride. However, elaidic acid, which is a raw material for elaidic acid polyhydric alcohol ester, is present in ruminant animal fat and breast milk only in a trace amount and is not present in large amounts in the natural world. Since it is general to obtain the product produced by the method described above, the problem is large from the viewpoint of industrial use.

[0005]

However, the above-mentioned conventionally known emulsifiers have the effect of improving the quality of the ice creams, that is, the increase of the maximum overrun value and the shape retention, or the work during the production of ice creams. Improving, that is, decreasing the viscosity of the ice cream mix, maintaining overrun in the freezing process while stirring, and shortening the time to reach the maximum overrun value are insufficient, and the flavor of ice cream is added by adding an emulsifier. However, it was not entirely satisfactory. The present invention provides an emulsifying agent for ice creams which has no problem in flavor, and has sufficient emulsifying property and foaming property, and ice creams containing the emulsifying agent and having good shape retention, flavor and overrun. Is. In addition, the raw material source is naturally abundant, and it provides an emulsifier excellent in economic efficiency.

[0006]

According to the present invention, a sucrose fatty acid polyester having an average degree of substitution of 3.0 to 6.0 or a mixture thereof with another saturated fatty acid polyhydric alcohol ester is used as an active ingredient. By the emulsifier, the above-mentioned object can be achieved. Hereinafter, the present invention will be described in detail.

[0007] In the present specification, "ice cream" means so-called ice cream in general, and is defined as "raw milk, milk or special milk, or those produced from these as a raw material, as defined by the Ordinance of the Ministry of Health and Welfare (Ministerial Ordinance of Milk, etc.). Milk solids 3%
"Includes the above", that is, those classified into ice cream, ice milk, and lacto ice, as well as soft cream, shakes, and the like.

The sucrose fatty acid polyester having an average degree of substitution of 3.0 to 6.0 is an average of 3.0 to 6.0 of 8 hydroxyl groups of sucrose esterified with a fatty acid. is there. As is well known, industrially available sucrose fatty acid polyester is a mixture of various esters having different degrees of substitution, and the sucrose fatty acid polyester having an average degree of substitution of 3.0 to 6.0 is an average degree of substitution or its substitution degree. It is a mixture mainly composed of those having a substitution degree before and after, and those having both a substitution degree lower and a substitution degree higher than that.

As the fatty acid constituting the sucrose fatty acid polyester, a saturated or unsaturated fatty acid having 12 to 22 carbon atoms is used. Usually, saturated fatty acids such as lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid, and unsaturated fatty acids such as oleic acid, linoleic acid, cadreic acid, and erucic acid are used. It is preferable to use acids, palmitic acid, behenic acid, oleic acid and the like. Since these fatty acids are derived from natural products, industrially available ones are always accompanied by other fatty acids. Therefore, in the present specification, when X acid ester is included, including the saturated fatty acid polyhydric alcohol ester described later, the purity of X acid is 60%.
Or more, preferably 70% or more.

The sucrose fatty acid polyester can be easily produced by a known method by reacting sucrose with a fatty acid or a lower alcohol ester thereof. As the lower alcohol ester, methanol, ethanol,
Esters with alcohols having 1 to 6 carbon atoms such as propanol and butanol are used.

As the saturated fatty acid constituting the other saturated fatty acid polyhydric alcohol ester used in combination with the sucrose fatty acid polyester in the present invention, those having 8 to 22 carbon atoms are used. Usually, it is preferable to use one having 12 to 20 carbon atoms. Of these, lauric acid, myristic acid, palmitic acid, stearic acid, and arachidic acid are preferable, and palmitic acid or stearic acid is particularly preferable. In the reaction with polyhydric alcohol, these fatty acids are also used as they are or in the form of lower alcohol ester, as in the case of the above-mentioned sucrose fatty acid polyester.

The polyhydric alcohol constituting the saturated fatty acid polyhydric alcohol ester is an alcohol having two or more hydroxyl groups in the molecule. Examples of polyhydric alcohols include monosaccharides, oligosaccharides, sugar alcohols, which are reduction products of monosaccharides and oligosaccharides, and glycols.
Monosaccharides are roughly classified into aldose and ketose. As aldose, glycerose, erythrose, xylose,
Examples include glucose and galactose. Examples of the ketose include dihydroxyacetone, erythrulose, ribulose and fructose. An oligosaccharide is a saccharide that has a relatively simple structure and is polymerized by a glucosidic bond within a range where solubility, taste, chemical properties, etc. are similar to those of a monosaccharide. Say something. This oligosaccharide is roughly classified into a homooligosaccharide consisting of a single type of constituent monosaccharide and a heterooligosaccharide consisting of several types of constituent monosaccharide. Β-1 for homo-oligosaccharides,
4'-xylo-oligosaccharides and β-1,3 '-, β-1,
Xylooligosaccharides such as 4'-xylooligosaccharides, β-
1,4′-galacto-oligosaccharides, β-1,5′-galacto-oligosaccharides, β-1,6′-galacto-oligosaccharides and galacto-oligosaccharides such as agarobiose, α-1,
4′-glucooligosaccharides and cyclo-α-1,4′-glycooligosaccharides and α-1,6′-glucooligosaccharides (isomaltodextrins) and α-1,6 ′-, α-1,
4'-glucooligosaccharide, β-1,2'-glucooligosaccharide, α-1,2'-glucooligosaccharide, β-1,3 '
-Gluco-oligosaccharides, α-1,3'-gluco-oligosaccharides, β-1,4'-gluco-oligosaccharides, β-1,6'-gluco-oligosaccharides and non-reducing gluco-oligosaccharides, α-1,6'- Manno-oligosaccharides and β-
Manno-oligosaccharides such as 1,4′-mannooligosaccharides and α-1,3′-mannooligosaccharides, β-2,1′-fructooligosaccharides and β-2,6′-fructooligosaccharides such as β-1, Glucosamino oligosaccharides such as 4'-glucosamino oligosaccharides, α-1,
Uronic acid oligosaccharides such as 4'galacturono oligosaccharides, 2-β-glucuronosyl glucuronic acid, and 4-β-mannuronosyl mannuronic acid can be mentioned. On the other hand, heterooligosaccharides are oligosaccharides composed of pentoses and hexoses such as vicyanose, oligosaccharides composed of hexoses such as lactose and sucrose, oligosaccharides containing deoxy sugars such as robinobiose, oligosaccharides containing amino sugars such as heparosine and uronic acid. , Oligosaccharides containing amino sugars such as trehalosamine, oligosaccharides containing uronic acid such as N-acetylneuraminolactose, and oligosaccharides containing sugar alcohols such as glucosylmannitol. As sugar alcohols, glycerin, which is a trihydric alcohol, erythritol, which is a tetrahydric alcohol, arabitol, xylitol, and ribitol, which are pentavalent alcohols, galactitol, sorbitol, mannitol, inositol, which is a hexavalent alcohol, and β- which is a heptahydric alcohol Examples thereof include linear sugar alcohols such as sedoheptitol, perseitol, and boremitol, and their polymers (such as polyglycerin) and intramolecular dehydrated products (such as sorbitan). The glycol may be ethylene glycol, propylene glycol, or a polymer thereof.
Among these polyhydric alcohols, sucrose, polyglycerin, glycerin, propylene glycol, sorbitan and the like are preferable, and sucrose and polyglycerin are particularly preferable.

When a saturated fatty acid sucrose ester is used as another saturated fatty acid polyhydric alcohol ester used in combination with the sucrose fatty acid polyester, the average degree of substitution is 1.5 or less, that is, unless it is hydrophilic. I won't.
However, other polyhydric alcohol esters can be hydrophilic or lipophilic. Usually, HLB of 3 to 18, preferably 5.0 to 10.0 is used.

The sucrose fatty acid polyester used in the present invention may have an average degree of substitution of 3.0 to 6.0,
Among them, HLB is 2.0 to 5.5, especially 2.0 to 3.5.
Are preferred. If the average degree of substitution is less than 3.0, the flavor of ice creams may be affected. Further, if the average degree of substitution exceeds 6.0, it is difficult to synthesize. The preferred average degree of substitution is 5.0 to 5.5. In this specification, HLB (hydrophilic / hydrophobic balance) is a numerical value defined by the following equation.

[0015]

## EQU1 ## HLB = 20 (1-S / A) where S is the saponification value and A is the acid value of the fatty acid used (Nishiichiro, Imai Shiro, Kasai Masatake; Surfactant Handbook, Sangyo Tosho Co., Ltd. pp. 307-309 (196)
0)). As described above, it is unavoidable that other fatty acids are mixed in the fatty acid. Therefore, in the present specification, the sucrose fatty acid polyester and the other saturated fatty acid polyhydric alcohol ester used in combination with the sucrose fatty acid polyester are Is a mixture of esters of fatty acids of HL, and its ratio is considered to match the ratio of the fatty acid to other fatty acids.
B shall be calculated.

Other saturated fatty acid polyhydric alcohol esters used in combination with the sucrose fatty acid polyester in the present invention include:
Saturated fatty acid sucrose ester having an average degree of substitution of 1.5 or less,
Saturated fatty acid polyglycerin ester, saturated fatty acid monoglyceride, saturated fatty acid propylene glycol ester,
Saturated fatty acid sorbitan ester is preferable, and saturated fatty acid sucrose ester, saturated fatty acid polyglycerin ester, and saturated fatty acid monoglyceride having an average substitution degree of 1.5 or less are particularly preferable. Most preferred are sucrose esters, polyglycerin esters and monoglycerides of palmitic or stearic acid.

When sucrose fatty acid polyester and other saturated fatty acid polyhydric alcohol ester are used in combination in the present invention, sucrose laurate polyester, sucrose myristic acid polyester, sucrose palmitic acid polyester, sucrose stearate polyester A sucrose fatty acid polyester group consisting of sucrose arachidic acid polyester, sucrose behenic acid polyester, sucrose oleic acid polyester, sucrose linoleic acid polyester, sucrose cadreic acid polyester, and sucrose erucic acid polyester, A combination with a saturated fatty acid sucrose ester having an average substitution degree of 1.5 or less, a saturated fatty acid polyglycerin ester, and a saturated fatty acid polyhydric alcohol ester group consisting of a saturated fatty acid monoglyceride is preferable.

Particularly preferred are those selected from the sucrose fatty acid polyester group consisting of sucrose lauric acid polyester, sucrose palmitic acid polyester, sucrose behenic acid polyester and sucrose oleic acid polyester, and an average degree of substitution of 1. A combination with a saturated fatty acid sucrose ester of 5 or less, a saturated fatty acid polyglycerin ester, and a saturated fatty acid polyhydric alcohol ester group consisting of saturated fatty acid monoglyceride.

In the present invention, the average substitution degree is 3.0 to 6.0.
Although the amount of the sucrose fatty acid polyester used varies slightly depending on the composition of the ice cream mix, the type of fats and oils, the temperature and period of frozen storage, etc., it is generally 0.05 to 1 with respect to the total amount of the ice cream mix. 0.0% by weight
Is appropriately selected from the range. Below 0.05% by weight,
The effect of the emulsifier does not appear, and when it is 1.0% by weight or more, the shape retention of the product is improved too much and the melting property in the mouth is lost. The preferred amount of sucrose fatty acid polyester used is
It is 0.1 to 0.7% by weight, especially 0.2 to 0.5% by weight, based on the total amount of the ice cream mix. In addition, when other saturated fatty acid polyhydric alcohol ester is used in combination,
It is suitable that the total of both is 0.1 to 2.0% by weight based on the total amount of the ice cream mix. It is preferably 0.2 to 1.4% by weight, particularly 0.3 to 1.0% by weight. The ratio (weight ratio) of the sucrose fatty acid polyester having an average degree of substitution of 3.0 to 6.0 to the saturated fatty acid polyhydric alcohol ester in the mixture of both is 0.1 or more, preferably 0.3 or more. . Most preferably, it is 0.45 or more. Furthermore, the HLB of the mixture of both is 2.0 to 1.
0.0, preferably 2.0 to 4.5. Most preferably, it is 2.1 to 3.5. It is difficult to make the HLB of the mixture smaller than 2.0, and if it is larger than 3.5, the shape retention may be affected. The HLB of the mixture of the two is defined by the following formula.

[0020]

[Table 1] HLB = (WA · HLB (A) + WB · HLB (B))
/ (WA + WB) WA: Weight of sucrose fatty acid polyester having an average degree of substitution of 3.0 to 6.0 WB: Weight of other saturated fatty acid polyol ester HLB (A): Shore of an average degree of substitution of 3.0 to 6.0 HLB of sugar fatty acid polyester HLB (B): H of other saturated fatty acid polyol ester
LB

When the sucrose fatty acid polyester having an average degree of substitution of 3.0 to 6.0 and another saturated fatty acid polyol ester are used in combination, both may be preliminarily prepared as a mixture, or each of them may be mixed. Of course, it may be added separately to the ice cream mix. Further, the emulsifier of the present invention, like conventional emulsifiers, stabilizers (gelatin, agar, natural gums, carrageenan, sodium alginate, etc.), flavors, colorants, processed egg products (eg, egg yolk),
It is also possible to appropriately mix and use fruit solids, fruit juice, cocoa powder, chocolate chips and the like, and in such a case, the action and effect of each additive are sufficiently exerted without being impaired.

The emulsifier of the present invention is particularly effective in lean ice creams such as Italian gelato, lacto ice, ice milk, etc.,
It can also be applied to richly mixed ice creams such as premium ice creams and super premium ice creams, soft ice creams, and shakes.

The emulsifier used in the present invention is used by blending the raw material mixture for ice cream production in the mixture before freezing. An emulsifier is a process for preparing a raw material mixture for producing ice creams, and the main raw material is milk or dairy products (cream, concentrated milk, skim milk, condensed milk, butter or butter fat, etc.), lacto ice, etc. ,
Palm kernel oil, palm oil, hardened soybean oil, etc.), sugars (sucrose, glucose, fructose, lactose, isomerized sugar, syrup, etc.),
Water and stabilizers as auxiliary materials (gelatin, agar, natural gums, carrageenan, sodium alginate, etc.),
A fragrance, a coloring agent, a processed egg product (eg, egg yolk) and the like are added simultaneously or sequentially and uniformly dissolved and mixed. Usually, an emulsifier may be added to the oil and fat phase and dissolved or dispersed using an ordinary mixing mixer, dispermill, blender or the like.
After that, the usual method (Kazunori Imamura: Frozen, 62 (718), p
p. 850-862 (1987)). That is, (1) homogenization using a one-stage or two-stage homogenizer, (2) sterilization and cooling such as Fordler type, plate type or tubular type, (3) aging, (4) predetermined overrun Until freezing is achieved by using a batch freezer, a refrigerant spray type or a liquid-filled continuous freezer (the center temperature of the product is usually -2 to -8 ° C), (5) Cup filling machine and Nakanaka filling machine , Filling and packaging using cone filling machine, slice machine, sandwich machine, ice bar machine, etc. (6) Static curing by air circulation type freezer (batch type freeze curing) up to the product center temperature of -20 ° C or less. Ice creams manufactured by contact hardening with a conveyor or plate or dip hardening with brine or liquid nitrogen etc. Ordinarily it will be stored at -20 ° C. or less except over arm and shake.

[0024]

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to the following examples unless it exceeds the gist thereof. In addition, the compounding recipe was as follows in each Example.

[0025]

[Table 2] Unsalted butter 8.0 parts by weight skim milk powder 10.0 parts by weight sucrose (granulated sugar) 12.0 parts by weight emulsifier 0.3 parts by weight stabilizer * 1 0.25 parts by weight water 69.45 parts by weight * 1 Locust bean gum (trade name "Neosoft",
Taiyo Kagaku Co., Ltd.), guar gum (trade name “Neosoft G”, Taiyo Kagaku Co., Ltd.), κ-carrageenan (trade name “Nugerin SV”, Chuo Kasei Co., Ltd.) weight ratio 2: 2 A mixture of: 1

The ice cream was produced according to the following formulation. The emulsifier was added to the molten butter and used. Raw Material Mixing: Three One Motor (TYPE HEIDO
N 600G, manufactured by Shinto Kagaku Co., Ltd.) was added little by little to the powdered mixture of milk powder, sucrose and stabilizer so that the powder mixture would not be left undisturbed and stirred for 10 minutes. Dissolved. The mixture was heated to 70 ° C. with stirring, and the heat-melted unsalted butter was added and uniformly mixed.

Heat sterilization: 70 ° C. while stirring the obtained mixture (ice cream mix) with a three-one motor
Pasteurization was carried out for 30 minutes. Pre-emulsification: Ice cream mix 120 after sterilization
0g to valve homogenizer (15MR-8TA, AP
V GAULIN) and block temperature 60 ° C,
Homogenization was performed in one pass at a first-stage valve pressure of 150 kg / cm ² and a second-stage valve pressure of 40 kg / cm ² .

Cooling: The homogenized ice cream mix was placed in a stainless steel beaker having a volume of 1 L and immersed in an ice bath for 30 minutes to rapidly cool the product temperature to 5 ° C or lower. Aging: The cooled ice cream mix was allowed to stand overnight in a refrigerator at 5 ° C. Freezing: 540 g of ice cream mix that has undergone the aging process is batch freezer (fully automatic hard ice cream freezer PRONT 4BAR, CARPIGI
Freezing was performed for a predetermined time using ANI.

Filling: 75 ml of the obtained ice cream
A vinyl chloride cup having a capacity (upper diameter 66 mm, height 34 mm) was filled and sealed with a lid. Hardening: The ice cream filled in the container was allowed to stand overnight in a freezer at −40 ± 1 ° C. to be hardened. Storage: The cured ice cream was stored in a freezer at -20 ± 2 ° C for 1 week. The following were used as emulsifiers.

[0030]

L-195: sucrose lauric acid polyester (average degree of esterification 5.3, HLB = 3.3, fatty acid purity 95%) P-170: sucrose palmitic acid polyester (average degree of esterification 5.1 , HLB = 2.7, fatty acid purity 80
%) P-1570: sucrose palmitate (average esterification degree 1.3, HLB = 9.0, fatty acid purity 80%) S-170: sucrose stearate polyester (average esterification degree 5.2, HLB) = 2.5, fatty acid purity 70
%) S-270: sucrose stearate polyester (average degree of esterification 3.4, HLB = 4.3, fatty acid purity 70)
%) S-1170: sucrose stearate (average esterification degree 1.4, HLB = 8.0, fatty acid purity 70%) O-170: sucrose oleate polyester (average esterification degree 5.1, HLB) = 2.5, fatty acid purity 70%) B-170: sucrose behenic acid polyester (average degree of esterification 5.2, HLB = 2.1, fatty acid purity 60%) ER-190: sucrose erucic acid polyester (average Esterification degree 5.1, HLB = 2.1, fatty acid purity 90%) ER-290: sucrose erucic acid polyester (average esterification degree 4.1, HLB = 2.8, fatty acid purity 90%) (above is , Mitsubishi Kasei Co., Ltd., registered trademark "Lyoto Sugar Ester") 10 GIS: Decaglycerin stearate (H
LB = 12.0, average degree of esterification 21%, fatty acid purity 70%) GMS: glyceryl monostearate (Emergency M
S, product of Riken Vitamin Co., Ltd., HLB = 3.8) GMO: glyceryl monooleate (Emergency OL,
Riken Vitamin Co., Ltd. product, HLB = 4.3)

The performance evaluation of the emulsifier was carried out as follows. That is, the mix viscosity before freezing at 7 ° C. is the coaxial double cylindrical rotational viscometer (ROTOVISC).
Wearing ORV 12, measuring head M500, HAAKE
Company), with a double cylinder (MV-I) attached, and a rotation programmer PG-142 with a waiting time of 5 minutes and a shearing speed of 0 sec ^-1 (corresponding to 0 rpm) to 299.52 in 2 minutes.
The shear rate is increased linearly to sec ^-1 (equivalent to 128 rpm), and then the rate of change in shear rate is 0 s.
The shear rate was lowered to ec ⁻¹ to obtain a flow curve, and the apparent viscosity at 37.44 sec ⁻¹ (corresponding to 16 rpm) in the rising flow curve was measured.

The overrun of ice cream during freezing was calculated by the following equation by measuring the weight of a glass cylindrical container having a capacity of 98.8 ml filled with ice cream for a predetermined freezing time.

## EQU00002 ## Overrun (%) = [(WM-WI) / WI] × 10
0 Here, WM is a unit volume of ice cream mix weight (g), and WI is a unit volume of ice cream mix (g).

The shape retention of ice cream is -20 ± 2 ° C.
The ice cream stored in the freezer for 1 week was taken out from the cup and the line thickness was 0.50 mm and the pitch was 1.15 m.
m wire mesh, and a constant temperature and humidity chamber (dough conditioner KDM-
36SH, made by Tokyo Kotobuki Industry Co., Ltd.), the ice cream starts melting and falling (minutes), and the time from 20 minutes to 40 minutes after storage is 1
It was divided at 0 minute intervals, and the weight dropped at that time was evaluated by the amount dropped (%) expressed as a relative value to the initial weight of ice cream.

Further, the taste, smoothness and melting in the mouth of the ice cream were sensory evaluated by three panelists. The results are shown in Table-1. The ice cream prepared by adding the emulsifier for ice cream of the present invention had excellent shape retention and flavor, sufficient overrun, smoothness and good melting in the mouth. In addition, the viscosity of the ice cream mix before freezing was low, indicating desirable characteristics in the manufacturing process.

[0035]

[Table 4]

[0036]

The ice cream produced by adding the emulsifier for ice cream of the present invention has improved shape retention and overrun without affecting the flavor. In addition, it lowers the viscosity of the ice cream mix before freezing, which brings great benefits to the ice cream industry.

Continuation of front page (56) Reference JP-A-3-53847 (JP, A) JP-A-63-166425 (JP, A) JP-A-63-44936 (JP, A) JP-A-54-35248 (JP , A) Special table 5-503426 (JP, A) (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23G 1/00-9/30

Claims (12)

(57) [Claims] 1. An emulsifier for ice creams, which comprises as an active ingredient a sucrose fatty acid polyester having an average degree of substitution of 3.0 to 6.0. 2. The main constituent fatty acid of the sucrose fatty acid polyester having an average degree of substitution of 3.0 to 6.0 has 12 to 12 carbon atoms.
22. The emulsifier for ice creams according to claim 1, which is selected from the group consisting of 22 saturated fatty acids and unsaturated fatty acids. 3. The main constituent fatty acid of the sucrose fatty acid polyester having an average degree of substitution of 3.0 to 6.0 is lauric acid,
The emulsifier for ice creams according to claim 1, which is selected from the group consisting of palmitic acid, stearic acid, oleic acid, behenic acid and erucic acid. 4. An emulsifier for ice creams, which comprises the sucrose fatty acid polyester according to any one of claims 1 to 3 and a saturated fatty acid ester of a polyhydric alcohol other than sucrose as active ingredients. 5. A saturated fatty acid ester of a polyhydric alcohol other than sucrose is selected from the group consisting of saturated fatty acid polyglycerin ester, saturated fatty acid monoglyceride, saturated fatty acid propylene glycol ester, and saturated fatty acid sorbitan ester. The emulsifying agent for ice creams according to claim 4. 6. The emulsifier for ice creams according to claim 4, wherein the main constituent fatty acid of the saturated fatty acid ester of a polyhydric alcohol other than sucrose is a saturated fatty acid having 8 to 22 carbon atoms. 7. An emulsifier for ice creams, which comprises the sucrose fatty acid polyester according to any one of claims 1 to 3 and a saturated fatty acid ester of sucrose having an average substitution degree of 1.5 or less as active ingredients. 8. The ice cream according to claim 7, wherein the saturated fatty acid ester of sucrose having an average degree of substitution of 1.5 or less is an ester of sucrose and a saturated fatty acid having 8 to 22 carbon atoms. Emulsifier. 9. The emulsifier for ice creams according to claim 1, wherein HLB is 2.0 to 10.0. 10. An emulsifier for ice creams, which comprises the sucrose fatty acid polyester according to any one of claims 1 to 3 as an active ingredient, in an amount of 0.
Ice cream raw material
A method for producing ice cream, which comprises adding an ice cream mix to an oil phase of an ingredient to produce an ice cream mix . 11. A sucrose fatty acid polyester according to claim 4 and a polyhydric alcohol other than sucrose are saturated.
Ice creams containing Japanese fatty acid ester as active ingredient
The emulsifying agent was added to the total amount of the ice cream mix of 0.
Other ice creams to be 1 to 2.0% by weight
A method for producing ice cream, comprising adding the raw material together with an ingredient to produce an ice cream mix . 12. The average substitution degree according to claim 7 or 8,
Average of sucrose fatty acid polyester which is 3.0 to 6.0
A saturated fatty acid ester of sucrose having a degree of substitution of 1.5 or less
Use the ice cream emulsifier as an active ingredient
0.1 to 2.0% by weight based on the total amount of reams
So that it can be added together with other ice cream ingredients.
It is characterized by producing an ice cream mix.
Method for producing ice cream.