JP4583246B2 - Frozen dessert - Google Patents
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- JP4583246B2 JP4583246B2 JP2005165618A JP2005165618A JP4583246B2 JP 4583246 B2 JP4583246 B2 JP 4583246B2 JP 2005165618 A JP2005165618 A JP 2005165618A JP 2005165618 A JP2005165618 A JP 2005165618A JP 4583246 B2 JP4583246 B2 JP 4583246B2
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本発明は、特定の澱粉分解物を特定の割合で含有する冷菓に関する。また、特定の澱粉分解物を特定の割合で含有し、なおかつ、ぶどう糖、果糖を特定の割合で含有する冷菓に関する。 The present invention relates to a frozen dessert containing a specific starch degradation product in a specific ratio. Further, the present invention relates to a frozen dessert containing a specific starch degradation product at a specific ratio, and further containing glucose and fructose at a specific ratio.
冷菓中の水以外の全固形分には、脂肪分、無脂乳固形分、糖質、卵黄、乳化剤、安定剤、果汁等が含まれる。冷菓において全固形分の含量は、構成する成分の性質とは別に、冷菓の組織、風味、口融け、保存性等に大きく影響する。すなわち全固形分を増加させると冷菓の組織は滑らかで緻密になり、逆に低下させると口当たりが冷たくシャリシャリとした軽い組織となる。
従来、全固形分を増加させるには、水あめ、粉あめと称するＤＥ２０〜５０の澱粉分解物が広く用いられてきた。他の原料に比べて比較的安価であり、他の糖質に比べで甘味度が低く水溶性で扱い易いためである。しかしながら、水あめ、粉あめは他の糖質に比べ甘味度は低いが、甘味の質において、食後の甘味の持続時間が長く、消滅まで時間がかかる傾向がある。口内で冷菓が融解され飲み込まれた後も、口内にて甘味が持続するという現象である。よって、冷菓の美味しさの一つの要素である清涼感が損なわれる問題、端的に言えば食した後に飲み物が欲しくなるという問題があった。
The total solid content other than water in the frozen dessert includes fat content, non-fat milk solid content, sugar, egg yolk, emulsifier, stabilizer, fruit juice, and the like. In the frozen dessert, the content of the total solids greatly affects the structure, flavor, melting, preservability, etc. of the frozen dessert, apart from the properties of the constituent components. That is, when the total solid content is increased, the structure of the frozen dessert becomes smooth and dense, and conversely when it is decreased, the mouthfeel is cold and sharp and light.
Conventionally, in order to increase the total solid content, starch degradation products of DE20-50 called candy starch and powder candy have been widely used. This is because it is relatively inexpensive compared to other raw materials, has a lower sweetness than other carbohydrates, and is water-soluble and easy to handle. However, candy candy and powder candy have a lower sweetness than other sugars, but in the quality of sweetness, the duration of sweetness after eating tends to be long and it tends to take time to disappear. This is a phenomenon in which sweetness persists in the mouth even after the frozen dessert is melted and swallowed in the mouth. Therefore, there is a problem that the refreshing feeling that is one element of the deliciousness of the frozen dessert is impaired, in short, the problem that the user wants a drink after eating.
また、冷菓の全固形分を増加させる糖質として、水あめと併用してぶどう糖も用いられている。砂糖より甘味度が低く比較的安価なためである。ぶどう糖と果糖の混合物である異性化糖も頻繁に用いられているが、これは砂糖と同等の甘味度のため、固形分増量剤というよりは、砂糖の代わりに用いることで冷菓製品のコストダウン、甘味質の調整目的の要素が大きい。また、これら、ぶどう糖、果糖等の単糖類は、爽やかな甘味質を持ち清涼感を求める冷菓には適当であるが、分子量が低く冷菓の凍結温度を下げるため、多量に配合すれば、冷菓の保存中に氷結晶の粗大化、べたつき、収縮等の組織劣化の原因となる。よって配合に限界があり、冷菓中の単糖類の比率は３〜５％に抑えられている場合が多い（非特許文献１）。 In addition, glucose is also used in combination with syrup as a saccharide that increases the total solid content of frozen confectionery. This is because it has a lower sweetness than sugar and is relatively inexpensive. Isomerized sugar, which is a mixture of glucose and fructose, is also frequently used, but because it has the same sweetness as sugar, it can be used in place of sugar rather than a solid bulking agent to reduce the cost of frozen confectionery products. The main component of sweetness adjustment is large. These monosaccharides such as glucose and fructose are suitable for frozen desserts that have a refreshing sweetness and require a refreshing sensation, but since the molecular weight is low and the freezing temperature of the frozen dessert is lowered, During storage, ice crystals become coarse, sticky, shrinkage and other structural deterioration. Therefore, there is a limit to the formulation, and the ratio of monosaccharides in frozen confectionery is often suppressed to 3 to 5% (Non-patent Document 1).
澱粉分解物を冷菓に用いる発明として、ＤＥ３６未満の澱粉分解物を６重量％以上含む冷菓（特許文献１）がある。ＤＥを３６未満と比較的低くすることで、冷菓の凍結点降下を抑えヒートショック耐性を向上させ、またＤＥを下げることで粘度を付与し、冷菓に適度なクリーミー感を与えている。しかしながら、甘味の質および、単糖類との併用については検討されていない。また、乳脂肪を約１重量％以上含有するアイスクリーム類の製造に際し、３０重量％水溶液の粘度が約８〜３５ｃｐで且つ６糖類までの糖類含量が約３０重量％以下である澱粉分解物をアイスクリーム類中に約１５重量％を越えない割合で添加することを特徴とするアイスクリーム類の製造方法（特許文献２）が開示されている。しかしながら、この発明の目的とするところは、比較的乳脂肪が少ないか非常に少ないアイスミルクやラクトアイス等に対しては乳脂肪に由来するコク味や風味を増強し、比較的乳脂肪の多いアイスクリームに対しては高級感のあるコク味や風味を付与することであり、甘味の質および単糖類との併用については検討されていない。 As an invention of using a starch degradation product for frozen desserts, there is a frozen dessert (Patent Document 1) containing 6% by weight or more of a starch degradation product of less than DE36. By making DE relatively less than 36, the freezing point depression of frozen confectionery is suppressed and heat shock resistance is improved, and by lowering DE, viscosity is imparted, and an appropriate creamy feeling is given to frozen confectionery. However, the quality of sweetness and combination with monosaccharides have not been studied. Further, in the production of ice creams containing about 1% by weight or more of milk fat, a starch degradation product in which the viscosity of a 30% by weight aqueous solution is about 8-35 cp and the saccharide content up to 6 saccharides is about 30% by weight or less. A method for producing ice creams (Patent Document 2) is disclosed, which is added to ice creams at a ratio not exceeding about 15% by weight. However, the object of the present invention is to enhance the richness and flavor derived from milk fat and to relatively high milk fat ice cream and lacto ice with relatively little or no milk fat. The cream has a rich taste and flavor, and the quality of sweetness and combination with monosaccharides have not been studied.
このように、従来、水あめ、粉あめ等の澱粉分解物を、冷菓に用いた場合のヒートショック耐性や、クリーミーさやコク味、風味については検討がなされてきたが、甘味の質や、多量の単糖類の併用については検討されていない。これは冷菓の歴史の初期段階で、工業的に大量生産され調達が容易となった水あめ、粉あめを、固形分増量剤的に用いる方法が確立され普及したため、消費者は、砂糖と、水あめもしくは粉あめの組合せが呈する甘味質を、冷菓の当然の甘味質として受け入れてきたためである。しかしながら、近年の嗜好の多様化により、新しい甘味質の冷菓が望まれるようになってきた。 As described above, the heat shock resistance, creamyness, richness, and flavor when using starch degradation products such as water candy and flour candy in frozen desserts have been studied, but the quality of sweetness and a large amount of The use of monosaccharides has not been studied. This was an early stage in the history of frozen desserts, and the method of using candy and powder candy, which were mass-produced industrially and easily procured, was established and popularized as a solid extender. Or it is because the sweetness which the combination of flour candy exhibits has been accepted as a natural sweetness of frozen confectionery. However, with the recent diversification of preferences, new sweet desserts have been desired.
本発明はこのような事情に鑑みなされたものであって、その目的とするところは、水あめ、粉あめ等の澱粉分解物に由来する冷菓の持続する甘味質を、キレの良いすっきりとした甘味質に改善し、なお且つ従来は配合量に制限があったぶどう糖、果糖等の単糖類を５〜１０質量％と比較的多量に配合可能な冷菓を提供することにある。 The present invention has been made in view of such circumstances, and the object of the present invention is to maintain the sweetness of frozen confectionery derived from starch decomposition products such as syrup and candy, and to maintain a refreshing and refreshing sweetness. The object is to provide a frozen dessert that can be blended in a relatively large amount of 5 to 10% by mass of monosaccharides such as glucose and fructose, which have been improved in quality and conventionally limited in blending amount.
本発明者らは、上記従来技術の問題点に鑑み、検討を行った結果、一般に冷菓に用いられる水あめ、粉あめの代わりに、特定の澱粉分解物、具体的には、数平均分子量が８００〜３，０００であり、分子量１００，０００を超える成分の割合が２質量％以下で、分子量１０，０００〜１００，０００の成分の分子量１，０００〜１０，０００の成分に対する比で示される分子量特性値が０．１〜０．６である澱粉分解物を用いることで、水あめ、粉あめ由来の持続する甘味質がキレの良いすっきりとした甘味質に改善され、さらに冷菓に爽やかな甘味質を与えるぶどう糖、果糖等の単糖類を比較的多量に配合しても、保存中の氷結晶の粗大化、べたつき、収縮等の組織劣化が抑えられることを見出した。
すなわち、本発明は、数平均分子量が８００〜３，０００であり、分子量１００，０００を超える成分の割合が２質量％以下で、分子量１０，０００〜１００，０００の成分の分子量１，０００〜１０，０００の成分に対する比で示される分子量特性値が０．１〜０．６である澱粉分解物を、２〜８質量％の割合で含有する冷菓である。
また、本発明の好ましい実施態様は、単糖類を５〜１０質量％の割合で含有する前記冷菓である。
As a result of investigations in view of the above-mentioned problems of the prior art, the present inventors have found that a specific starch degradation product, specifically a number average molecular weight of 800, is used instead of syrup and powder candy that are generally used in frozen desserts. The molecular weight represented by the ratio of the component having a molecular weight of 10,000 to 100,000 to a component having a molecular weight of 10,000 to 100,000 with a ratio of the component having a molecular weight exceeding 100,000 is 2% by mass or less. By using a starch degradation product with a characteristic value of 0.1 to 0.6, the sweetness derived from candy and powdered candy is improved to a clean, refreshing sweetness, and refreshing sweetness The present inventors have found that even when a relatively large amount of monosaccharide such as glucose and fructose is added, tissue deterioration such as coarsening, stickiness, and shrinkage of ice crystals during storage can be suppressed.
That is, according to the present invention, the number average molecular weight is 800 to 3,000, the proportion of the component exceeding the molecular weight 100,000 is 2% by mass or less, and the molecular weight of the component having a molecular weight of 10,000 to 100,000 is 1,000 to 1,000. It is a frozen dessert containing a starch degradation product having a molecular weight characteristic value of 0.1 to 0.6 shown by a ratio to a component of 10,000 at a ratio of 2 to 8% by mass.
Moreover, the preferable embodiment of this invention is the said frozen dessert containing 5-10 mass% of monosaccharides.
本発明の冷菓は特定の澱粉分解物を含有しているため、水あめ、粉あめ等の澱粉分解物に由来する持続する甘味質が少なく、キレの良いすっきりとした甘味質を有する。また、従来は配合量に制限があったぶどう糖、果糖等の単糖類を５〜１０質量％と比較的多量に配合することができる。 Since the frozen confectionery of the present invention contains a specific starch decomposition product, it has a small amount of sustained sweetness derived from starch decomposition products such as water candy and powder candy, and has a clean and refreshing sweet quality. Moreover, conventionally monosaccharides, such as glucose and fructose, which have been limited in the blending amount, can be blended in a relatively large amount of 5 to 10% by mass.
本発明でいう冷菓とは、食品衛生法に基づく「乳等省令」で定めるアイスクリーム類（アイスクリーム、アイスミルク又はラクトアイス）、公正競争規約で定められているところの氷菓、又はフローズンヨーグルトのことをいう。
また、本発明で述べる特定の澱粉分解物とは、澱粉を酸または酵素によりあるいはその両者により加水分解し、中和または酵素失活によって加水分解を止めた後、精製、濃縮、必要に応じて乾燥し、最終的に数平均分子量が８００〜３，０００であり、分子量１００，０００を超える成分の割合が２質量％以下であり、分子量１０，０００〜１００，０００の成分の分子量１，０００〜１０，０００の成分に対する比で示される分子量特性値が０．１〜０．６である澱粉分解物を示す。
The frozen dessert as used in the present invention refers to ice creams (ice cream, ice milk or lacto ice) specified by the “Ministerial Ordinance of Milk” based on the Food Sanitation Law, ice desserts as defined in the fair competition rules, or frozen yogurt Say.
In addition, the specific starch degradation product described in the present invention means that starch is hydrolyzed with acid or enzyme or both, and after hydrolysis is stopped by neutralization or enzyme deactivation, purification, concentration, if necessary After drying, the number average molecular weight is 800 to 3,000, the proportion of the component having a molecular weight exceeding 100,000 is 2% by mass or less, and the molecular weight of the component having a molecular weight of 10,000 to 100,000 is 1,000. The starch degradation product whose molecular weight characteristic value shown by the ratio with respect to the component of -10,000 is 0.1-0.6 is shown.
このような澱粉分解物は、例えば、以下に示す方法により製造することができる。
原料澱粉としては、澱粉含量が、８０質量％以上、好ましくは８５質量％以上であり、たんぱく質含量が、０．２質量％以下、好ましくは０．１５質量％以下、及び脂質含量が、０．２質量％以下、好ましくは０．１８質量％以下のものが好ましい、特に原料澱粉の種類の制限はない。好ましい原料澱粉としては、非穀物澱粉、例えばタピオカ澱粉、馬鈴薯澱粉を例示することができる。特にタピオカ澱粉が好適に用いられる。また、このような組成になるように、前処理として脱たんぱく、脱脂操作を行ってもよい。コーンスターチや小麦澱粉のように原料澱粉のたんぱく質、脂質が０．２質量％よりも多いと、澱粉分解物の精製時の効率に影響を及ぼす。
これらの原料澱粉は澱粉含量、たんぱく質含量及び脂質含量が上記範囲内となるものであれば混合して使用しても良い。
Such a starch decomposition product can be manufactured by the method shown below, for example.
The raw material starch has a starch content of 80% by mass or more, preferably 85% by mass or more, a protein content of 0.2% by mass or less, preferably 0.15% by mass or less, and a lipid content of 0. It is preferably 2% by mass or less, preferably 0.18% by mass or less, and there is no particular limitation on the type of raw starch. Preferred raw material starches include non-cereal starches such as tapioca starch and potato starch. In particular, tapioca starch is preferably used. Moreover, you may perform deproteinization and degreasing | defatting operation as a pretreatment so that it may become such a composition. If the amount of protein and lipid in the raw material starch such as corn starch and wheat starch is more than 0.2% by mass, the efficiency during purification of the starch degradation product is affected.
These raw starches may be mixed and used as long as the starch content, protein content and lipid content are within the above ranges.
次に、この原料澱粉に酸、好ましくは鉱酸、例えば、塩酸、硝酸、あるいは有機酸、例えば、シュウ酸等の酸を添加して加熱処理を行い、本発明に使用する白色デキストリンを製造する。例えば、原料澱粉１００質量部に対して、１質量％の塩酸水溶液として３〜１０質量部添加する。この時、水溶液を均一に混合するために、適当なミキサー中で攪拌、熟成させてから、好ましくは１００〜１２０℃程度で予備乾燥して混合物中の水分を５〜８質量％、好ましくは６〜７質量％に減少させた後、１２０〜１８０℃未満、好ましくは１３０〜１５０℃で１０分〜１２０分、好ましくは２０分〜６０分間加熱処理する。予備乾燥後の水分を通常の１〜５質量％よりも高めに設定することにより、原料澱粉の加水分解が促進されて低分子断片が多くなり、また、加熱温度を通常の９５〜１２０℃よりも高めに設定することにより、加水分解で生成した低分子断片の再重合が促進されて分岐成分の含量が増加し、ＤＥ値も低下する。また、加熱時間が通常よりも短いので、白度の低下も最小限にとどめることができる。水分が８質量％を超えると昇温に要する時間がかかり、加水分解断片の再重合化が抑制される。逆に、水分５質量％未満では加水分解が抑制される。加熱時間を１０分未満にするか、加熱温度が１２０℃未満では、デキストリンの分岐成分及び冷水可溶部の含量が低下し、澱粉分解物の老化安定性及び低粘度を実現することが困難となる。また、加熱時間が１２０分を超えるか、加熱温度が１８０℃以上では、デキストリンの白度が低下し、澱粉分解物の脱色が困難となる。 Next, an acid, preferably a mineral acid such as hydrochloric acid, nitric acid, or an organic acid such as oxalic acid is added to the raw starch and subjected to heat treatment to produce a white dextrin used in the present invention. . For example, 3 to 10 parts by mass as a 1% by mass hydrochloric acid aqueous solution is added to 100 parts by mass of the raw material starch. At this time, in order to uniformly mix the aqueous solution, the mixture is stirred and aged in a suitable mixer, and then pre-dried preferably at about 100 to 120 ° C., so that the water content in the mixture is 5 to 8% by mass, preferably 6 After reducing to ˜7% by mass, heat treatment is performed at 120 to less than 180 ° C., preferably 130 to 150 ° C. for 10 minutes to 120 minutes, preferably 20 minutes to 60 minutes. By setting the moisture after preliminary drying higher than the usual 1 to 5% by mass, hydrolysis of the raw material starch is promoted to increase the number of low molecular fragments, and the heating temperature is higher than the usual 95 to 120 ° C. By setting too high, repolymerization of low molecular weight fragments generated by hydrolysis is promoted, the content of branching components is increased, and the DE value is also decreased. Further, since the heating time is shorter than usual, the decrease in whiteness can be minimized. If the water content exceeds 8% by mass, it takes time to raise the temperature, and repolymerization of the hydrolyzed fragments is suppressed. On the contrary, if the water content is less than 5% by mass, hydrolysis is suppressed. If the heating time is less than 10 minutes or the heating temperature is less than 120 ° C., the content of the branching component of dextrin and the cold water soluble part decreases, and it is difficult to realize the aging stability and low viscosity of the starch degradation product. Become. On the other hand, when the heating time exceeds 120 minutes or the heating temperature is 180 ° C. or higher, the whiteness of the dextrin is lowered and it is difficult to decolorize the starch decomposition product.
このようにして得られる白色デキストリンは、白度が８０以上、ＤＥが３〜６、分岐成分が３０質量％〜４５質量％、冷水可溶部が９０質量％超、好ましくは９５質量％以上、さらに好ましくは１００質量％、及びたんぱく質含量が０．１質量％以下である。
白度が８０より低いと、澱粉分解物の精製工程で脱色に多大の労力を要し、また、着色度が高く焙焼臭を有する風味となるために好ましくない。冷水可溶部が９０質量％以下であると、得られる澱粉分解物が老化による白濁を生じ易く、粘性が高く糊っぽい食感となるために好ましくない。また、ＤＥが３〜６、及び分岐成分が３０質量％〜４５質量％の範囲を外れると、得られる澱粉分解物が老化による白濁を生じ易く、粘性が高く糊っぽい食感となるか、反対に、老化による白濁を起こさず粘性は低いが、着色度が高く焙焼臭を有する食感となるために好ましくない。さらに、たんぱく質含量が０．１質量％を超えると澱粉分解物の脱色が困難となる。
The white dextrin thus obtained has a whiteness of 80 or more, a DE of 3 to 6, a branched component of 30% by mass to 45% by mass, a cold water soluble part of more than 90% by mass, preferably 95% by mass or more. More preferably, the content is 100% by mass, and the protein content is 0.1% by mass or less.
If the whiteness is lower than 80, a great deal of labor is required for decolorization in the purification step of the starch decomposition product, and it is not preferable because it has a high coloring degree and a roasted odor. When the cold water soluble part is 90% by mass or less, the obtained starch degradation product is liable to cause white turbidity due to aging and is not preferable because it has a high viscosity and a sticky texture. Further, if DE is out of the range of 3 to 6 and the branching component is out of the range of 30% by mass to 45% by mass, the obtained starch degradation product is likely to cause white turbidity due to aging, and the viscosity becomes high and pastey texture, On the other hand, although it does not cause white turbidity due to aging and has low viscosity, it is not preferable because it has a high degree of coloring and a texture that has a roasted odor. Further, when the protein content exceeds 0.1% by mass, it is difficult to decolorize the starch degradation product.
次いで上記本発明の白色デキストリンを水に溶解して２０〜５０質量％の濃度に調整して、炭酸カルシウムなどの中和剤を用いて、ｐＨを５．５〜６．５、好ましくは６．０に調整し、１２０℃まで昇温して白色デキストリンを完全に溶解させる。９５℃以下に冷却後、ｐＨを５．５〜６．５、好ましくは６．０に再度調整し、適量のα−アミラーゼ、例えば、０．０５〜０．２質量％の液化型α−アミラーゼを添加して、α−アミラーゼの作用温度である８０〜９５℃で３０分〜６０分間程度加水分解を行いＤＥ６〜８とした後、温度を１２０℃まで上げるか、シュウ酸などの酸を用いてｐＨを３．５以下に調整してα−アミラーゼの酵素作用を終了させる。なお、白色デキストリンを完全溶解させるための前記昇温工程は省略することもできるが、この場合の酵素作用の終了は１２０℃までの昇温による方法に限定される。
この液化型α−アミラーゼとしては市販品がいずれも使用できるが、例えばクライスターゼＫＤ（大和化成(株)社製）やターマミル１２０Ｌ（ノボザイムズジャパン社製）などがある。酵素の失活に酸を用いた場合は、炭酸カルシウムなどの中和剤でｐＨを５〜７に調整する。
Next, the white dextrin of the present invention is dissolved in water to adjust the concentration to 20 to 50% by mass, and the pH is set to 5.5 to 6.5, preferably 6. using a neutralizing agent such as calcium carbonate. Adjust to 0 and raise the temperature to 120 ° C. to completely dissolve the white dextrin. After cooling to 95 ° C. or lower, the pH is adjusted again to 5.5 to 6.5, preferably 6.0, and an appropriate amount of α-amylase, for example, 0.05 to 0.2% by mass of liquefied α-amylase is obtained. And then hydrolyzing at 80 to 95 ° C., which is the working temperature of α-amylase, for 30 to 60 minutes to obtain DE 6 to 8, and then raising the temperature to 120 ° C. or using an acid such as oxalic acid The pH is adjusted to 3.5 or lower to terminate the enzymatic action of α-amylase. The temperature raising step for completely dissolving the white dextrin can be omitted, but the end of the enzyme action in this case is limited to a method by raising the temperature to 120 ° C.
Commercially available products can be used as the liquefied α-amylase. Examples thereof include Christase KD (manufactured by Daiwa Kasei Co., Ltd.) and Termamyl 120L (manufactured by Novozymes Japan). When acid is used for enzyme deactivation, the pH is adjusted to 5 to 7 with a neutralizing agent such as calcium carbonate.
以後は、精製工程として活性炭脱色、ろ過、イオン交換樹脂による脱塩、脱色を行うが、低ＤＥ画分を得るための分画操作は不要であり、作業効率は通常の原料澱粉から澱粉分解物を製造する場合とほとんど変わらない。その後、５０質量％程度の濃度まで濃縮して噴霧乾燥などにより粉末品とするか、仕上げ濃縮として濃度を６０〜７０質量％に調整して液状品とする。 After that, activated carbon decolorization, filtration, desalting with ion exchange resin, and decolorization are carried out as a purification process, but no fractionation operation is required to obtain a low DE fraction, and work efficiency is reduced from ordinary raw starch to starch degradation products. Is almost the same as the case of manufacturing. Then, it concentrates to the density | concentration of about 50 mass%, and makes it a powder product by spray drying etc., or adjusts a density | concentration to 60-70 mass% as finishing concentration, and makes it a liquid product.
このようにして得られた澱粉分解物は、粘度２００ｍＰａ・ｓ以下、分子量１００，０００を超える成分の割合が２質量％以下で、分子量１０，０００〜１００，０００成分の１，０００〜１０，０００成分に対する比が０．４〜０．６で、ＤＥ６〜８、数平均分子量１８００〜２８００、及び４糖類以上の含量が９０質量％以上であり、低甘味、低粘度で老化による白濁を生じないといった特性を有している。
このような澱粉分解物の市販品としては、ＴＫ−１６及びＢＤ−１（いずれも松谷化学工業（株）製）を例示することができる。
The starch degradation product thus obtained has a viscosity of 200 mPa · s or less, a ratio of components exceeding a molecular weight of 100,000 is 2% by mass or less, and a molecular weight of 10,000 to 100,000 components of 1,000 to 10,000. 000 component ratio is 0.4 to 0.6, DE 6 to 8, number average molecular weight 1800 to 2800, and content of 4 or more saccharides is 90% by mass or more, low sweetness, low viscosity and white turbidity due to aging It has the characteristic that it is not.
Examples of such commercially available starch degradation products include TK-16 and BD-1 (both manufactured by Matsutani Chemical Industry Co., Ltd.).
本発明において、数平均分子量および分子量分布はゲルろ過クロマトグラフィーにより測定することができ、例えば分析装置として東ソー株式会社製のマルチステーションＧＰＣ−８０２０を用い、以下の条件により測定する。
カラム：ＴＳＫｇｅｌＧ２５００ＰＷＸＬ、Ｇ３０００ＰＷＸＬ、Ｇ６０００ＰＷＸＬ（東ソー(株)製）、カラム温度：８０℃、移動相：蒸留水、流速：０．５ｍｌ／ｍｉｎ、検出器：示差屈折率計、サンプル注入量：１質量％溶液１００μｌ、検量線：プルラン標準品（分子量７８８，８００〜５，９００の間の８種類）、及びマルトトリオース（分子量５０４）、グルコース（分子量１８０）
In the present invention, the number average molecular weight and the molecular weight distribution can be measured by gel filtration chromatography. For example, a multi-station GPC-8020 manufactured by Tosoh Corporation is used as an analyzer and is measured under the following conditions.
Column: TSKgel G2500PWXL, G3000PWXL, G6000PWXL (manufactured by Tosoh Corporation), column temperature: 80 ° C., mobile phase: distilled water, flow rate: 0.5 ml / min, detector: differential refractometer, sample injection amount: 1% by mass 100 μl of solution, calibration curve: pullulan standard (eight kinds between molecular weights 788, 800 to 5,900), maltotriose (molecular weight 504), glucose (molecular weight 180)
数平均分子量は次式により計算する。
数平均分子量（Ｍｎ）＝ΣＨｉ／Σ（Ｈｉ／Ｍｉ）
（Ｈｉ：ピーク高さ、Ｍｉ：分子量）
分子量分布は、積分分子量分布曲線から求めるべき分子量の積分分布値（％）を読み取ることにより、また、分子量特性値は、一方の分子量分布値と他方の分子量分布値の比を計算することにより、それぞれ求める。本発明で使用する分子量特性値は、分子量１０，０００から１００，０００の成分の、分子量１，０００〜１０，０００の成分に対する比であり、分子量１，０００〜１０，０００の成分の分散の指標となる。好ましい特性値は０．１〜０．６である。
The number average molecular weight is calculated by the following formula.
Number average molecular weight (Mn) = ΣHi / Σ (Hi / Mi)
(Hi: peak height, Mi: molecular weight)
The molecular weight distribution is obtained by reading the integral distribution value (%) of the molecular weight to be obtained from the integral molecular weight distribution curve, and the molecular weight characteristic value is obtained by calculating the ratio of one molecular weight distribution value to the other molecular weight distribution value. Ask for each. The molecular weight characteristic value used in the present invention is a ratio of a component having a molecular weight of 10,000 to 100,000 to a component having a molecular weight of 1,000 to 10,000, and the dispersion of the component having a molecular weight of 1,000 to 10,000. It becomes an indicator. A preferable characteristic value is 0.1 to 0.6.
本発明において、甘味質の改善や、単糖類の比較的多量な配合を可能にする目的で用いられる特定の澱粉分解物は、数平均分子量が８００〜３，０００であり、分子量１００，０００を超える成分の割合が２質量％以下で、分子量１０，０００〜１００，０００の成分の分子量１，０００〜１０，０００の成分に対する比で示される分子量特性値が０．１〜０．６であることが重要である。単糖類を多量に配合すると、冷菓中の糖質全体の数平均分子量が低くなってしまい、これが冷菓の保存性を低下させることから、単糖類を多量に配合するには、水あめ、粉あめの代わりに用いる澱粉分解物の数平均分子量は出来るだけ大きくすることが必要である。しかしながら極端に大きくすると冷菓に糊感が出現してしまい食感を損なうため、分子量１００，０００を超える成分の割合を２質量％以下に抑え、なお且つ数平均分子量の上限を３０００とした。さらに、水あめ、粉あめのような比較的数平均分子量が低い澱粉分解物に特有の、持続する甘味質を抑えるためには、数平均分子量の下限を８００とし、さらに分子量１００，０００を超える成分の割合が２質量％以下で、分子量１０，０００〜１００，０００の成分の、分子量１，０００〜１０，０００の成分に対する比で示される分子量特性値が０．１〜０．６であることが重要であることが判った。 In the present invention, the specific starch degradation product used for the purpose of improving the sweetness quality and allowing a relatively large amount of monosaccharides to be blended has a number average molecular weight of 800 to 3,000 and a molecular weight of 100,000. The proportion of the component exceeding 2% by mass and the molecular weight characteristic value indicated by the ratio of the component having a molecular weight of 10,000 to 100,000 to the component having a molecular weight of 1,000 to 10,000 is 0.1 to 0.6. This is very important. If a large amount of monosaccharide is added, the number average molecular weight of the whole sugar in the frozen confectionery will be lowered, and this will reduce the storage stability of the frozen confectionery. It is necessary to increase the number average molecular weight of the starch degradation product used instead. However, if it is extremely large, a pasty feeling appears in the frozen confectionery and the texture is impaired. Therefore, the proportion of the component having a molecular weight exceeding 100,000 is suppressed to 2% by mass or less, and the upper limit of the number average molecular weight is set to 3000. Furthermore, in order to suppress the sustained sweetness peculiar to starch degradation products having relatively low number average molecular weight such as starch candy and powdered candy, the lower limit of the number average molecular weight is set to 800, and the molecular weight exceeds 100,000. The molecular weight characteristic value indicated by the ratio of the component having a molecular weight of 10,000 to 100,000 to the component having a molecular weight of 1,000 to 10,000 is 0.1 to 0.6. Was found to be important.
本発明は、上記特定の澱粉分解物を用いることを除いて、他は一般的な冷菓の製造と同様にして実施できる。詳しくは、従来の製造工程に従って、例えば、水に牛乳、生クリーム、バター、脱脂粉乳といった乳製品、必要に応じて添加される植物性脂肪、乳化剤、安定剤、糖質として砂糖、上記特定の澱粉分解物、必要に応じて、ぶどう糖、果糖、もしくはそれらの混合物である異性化糖とを混合させ、加熱溶解後、ホモジナイザー（均質機）にかけてアイスクリームミックスを調製し、エージング後、バニラ等のフレーバーを添加し、フリージング、硬化工程を経て所望の冷菓を製造できる。 The present invention can be carried out in the same manner as in the production of general frozen desserts except that the above-mentioned specific starch degradation product is used. Specifically, according to conventional production processes, for example, milk products such as milk, fresh cream, butter, skim milk powder, vegetable fat added as necessary, emulsifier, stabilizer, sugar as sugar, Starch degradation product, if necessary, mix with glucose, fructose, or isomerized sugar that is a mixture of them, heat-dissolve, prepare ice cream mix with homogenizer (homogeneous machine), after aging, vanilla etc. A desired frozen dessert can be manufactured through a freezing and curing process by adding a flavor.
尚、糖質としては上記特定の澱粉分解物を含む以外に、砂糖、ぶどう糖、果糖、異性化糖、水あめ、粉あめ等、冷菓に一般に用いられているものを併用することが出来る。前述の通り、冷菓の組織に必要とされる全固形分、適度な甘味度、調達、扱い易さといった点から、冷菓に用いる糖質としては、砂糖、水あめもしくは粉あめ、及び少量のぶどう糖もしくは異性化糖等の単糖類から選択される２者もしくは３者の組合せが広く用いられているが、本発明は、この３者の組合せ中の、水あめもしくは粉あめの全量もしくは一部を、上記特定の澱粉分解物で代替することで、水あめ、粉あめに特有の持続する甘味の質を抑えることが可能である。また、上記特定の澱粉分解物の配合量が増えることで、砂糖を部分的にぶどう糖、果糖、異性化糖等の単糖に置換えることが可能になる。 In addition to the above-mentioned specific starch decomposition products, as sugars, sugars, glucose, fructose, isomerized sugar, syrup candy, flour candy, and the like that are commonly used in frozen desserts can be used in combination. As mentioned above, from the viewpoint of total solids required for frozen confectionery tissues, moderate sweetness, procurement, and ease of handling, sugars used in frozen confectionery include sugar, syrup or powdered candy, and a small amount of glucose or A combination of two or three selected from monosaccharides such as isomerized sugar is widely used. In the present invention, the total amount or a part of candy or powdered candy in the combination of the three is By substituting with a specific starch degradation product, it is possible to suppress the sustained sweetness quality peculiar to water candy and powder candy. Moreover, by increasing the blending amount of the specific starch degradation product, sugar can be partially replaced with monosaccharides such as glucose, fructose, and isomerized sugar.
上記において添加利用される特定の澱粉分解物の添加量は、目的とする冷菓の甘味度、甘味の質が多種多様であるため一概にはいえないが、一般的には特定の澱粉分解物を冷菓の構成成分中２〜８質量％、より好ましくは３〜６質量％の範囲であるのが適当である。これが２質量％より少なければ、本発明の効果は乏しくなり、８質量％を超えると、冷菓に含まれる分子量１００，０００を超える澱粉分解物の成分も増え、冷菓に糊感が出現して食感を損なうためである。また、一般的に冷菓への単糖類の配合比率の上限は保存性の低下を考慮し、５質量％程度の場合が多く、上記特定の澱粉分解物を用いることで配合量を増やすことが可能となるが、それでも１０質量％以下が望ましい。１０質量％を超えると、上記特定の澱粉分解物を多量に用いても、冷菓中の糖質の数平均分子量が著しく低下し、保存性の低化が避けられなくなってしまうためである。 The amount of the specific starch degradation product added and utilized in the above cannot generally be said because the sweetness and sweetness quality of the target frozen dessert are various, but generally the specific starch degradation product is not It is appropriate that the content is 2 to 8% by mass, more preferably 3 to 6% by mass in the constituents of the frozen dessert. If this is less than 2% by mass, the effect of the present invention will be poor, and if it exceeds 8% by mass, the components of the starch degradation product exceeding the molecular weight of 100,000 contained in the frozen dessert will increase, and the frozen dessert will appear to have a sticky feeling. This is to impair the feeling. In general, the upper limit of the ratio of monosaccharides to frozen desserts is often about 5% by mass in consideration of a decrease in storage stability, and it is possible to increase the compounding amount by using the above specific starch degradation product However, 10% by mass or less is desirable. If the amount exceeds 10% by mass, the number average molecular weight of the saccharide in the frozen dessert is remarkably lowered even if a large amount of the above-mentioned specific starch degradation product is used.
以下に本発明の詳細を参考例及び実施例をあげて示す。本発明はこれらの実施例に限定されるものではない。
実施例１
表１の処方の通り、糖質試料と他の原料を秤量し、混合、８５℃で加熱溶解後、「ＴＫミキサー」（８０００ｒｐｍ、５分間）で前乳化、高圧ホモジナイザー（１５０ｋｇｆ/ｃｍ2、１ pass）で均質化し、５℃で１２時間エージングしたミックスにバニラフレーバーを添加し、アイスクリームフリーザーに投入してフリージングし、紙製のカップに充填、−３０℃の急速冷凍庫中に１時間静置して硬化後、−１８℃の冷凍庫に保存し、無脂乳固形分７．６％、植物性脂肪分７．０％、全固形分３３．７％のラクトアイスを調製し、比較例1〜４と実施例１〜２の製品試料を得た。処方中の糖質試料の詳細は、表２の通り調製した。
Details of the present invention will be described below with reference examples and examples. The present invention is not limited to these examples.
Example 1
As shown in Table 1, the sugar sample and other raw materials are weighed, mixed, heated and dissolved at 85 ° C., pre-emulsified with “TK mixer” (8000 rpm, 5 minutes), high-pressure homogenizer (150 kgf / cm 2 , 1 pass)), added vanilla flavor to the mix that has been aged at 5 ° C for 12 hours, put into an ice cream freezer, frozen, filled in a paper cup, and left in a quick freezer at -30 ° C for 1 hour After curing and storing in a freezer at −18 ° C., lacto ice having a solid content of non-fat milk of 7.6%, a vegetable fat content of 7.0% and a total solid content of 33.7% was prepared. 4 and product samples of Examples 1-2 were obtained. Details of the carbohydrate sample in the formulation were prepared as shown in Table 2.
＊２：数平均分子量が５００、分子量１００，０００を超える成分の割合が０．０質量％、分子量１０，０００〜１００，０００成分の１，０００〜１０，０００成分に対する比で示される分子量特性値が０．１１である、松谷化学工業（株）製パインデックス＃６。
＊３：数平均分子量が６８０、分子量１００，０００を超える成分の割合が０．３質量％、分子量１０，０００〜１００，０００成分の１，０００〜１０，０００成分に対する比で示される分子量特性値が０．０８である、松谷化学工業（株）製パインデックス＃３。
＊４：数平均分子量が９１０、分子量１００，０００を超える成分の割合が０．０質量％、分子量１０，０００〜１００，０００成分の１，０００〜１０，０００成分に対する比で示される分子量特性値が０．１２である、松谷化学工業（株）製ＴＫ−１６。
＊５：数平均分子量が１７００、分子量１００，０００を超える成分の割合が３．２質量％、分子量１０，０００〜１００，０００成分の１，０００〜１０，０００成分に対する比で示される分子量特性値が０．７０である、松谷化学工業（株）製マックス２０００。
＊６：数平均分子量が２３００、分子量１００，０００を超える成分の割合が１．９質量％、分子量１０，０００〜１００，０００成分の１，０００〜１０，０００成分に対する比で示される分子量特性値が０．５５である、松谷化学工業（株）製ＢＤ−１。
＊７：数平均分子量が８５００、分子量１００，０００を超える成分の割合が４１．５質量％、分子量１０，０００〜１００，０００成分の１，０００〜１０，０００成分に対する比で示される分子量特性値が２．３７である、松谷化学工業(株)製パインデックス＃１００。
* 2: The molecular weight characteristic indicated by the ratio of the component having a number average molecular weight of 500 and a molecular weight of more than 100,000 to 0.0% by mass and the molecular weight of 10,000 to 100,000 components to 1,000 to 10,000 components. Paindex # 6 manufactured by Matsutani Chemical Industry Co., Ltd. having a value of 0.11.
* 3: The molecular weight characteristics indicated by the ratio of the number average molecular weight of 680, the molecular weight exceeding 100,000 to 0.3% by mass, and the molecular weight of 10,000 to 100,000 components to 1,000 to 10,000 components. Paindex # 3 manufactured by Matsutani Chemical Co., Ltd., having a value of 0.08.
* 4: Molecular weight characteristic indicated by the ratio of the component having a number average molecular weight of 910 and a molecular weight exceeding 100,000 to 0.0% by mass and the molecular weight of 10,000 to 100,000 components to 1,000 to 10,000 components. TK-16 manufactured by Matsutani Chemical Industry Co., Ltd. having a value of 0.12.
* 5: The molecular weight characteristics indicated by the ratio of the number average molecular weight of 1700, the component exceeding the molecular weight of 100,000 to 3.2% by mass, and the molecular weight of 10,000 to 100,000 components to 1,000 to 10,000 components. Max 2000 made by Matsutani Chemical Co., Ltd. having a value of 0.70.
* 6: A molecular weight characteristic indicated by a ratio of a component having a number average molecular weight of 2300, a molecular weight exceeding 100,000 and a molecular weight of 1.9% by mass, and a molecular weight of 10,000 to 100,000 components to 1,000 to 10,000 components. BD-1 manufactured by Matsutani Chemical Industry Co., Ltd. having a value of 0.55.
* 7: Number average molecular weight is 8500, the proportion of the component having a molecular weight of over 100,000 is 41.5% by mass, and the molecular weight characteristic is shown by the ratio of the molecular weight of 10,000 to 100,000 components to 1,000 to 10,000 components. Paindex # 100 manufactured by Matsutani Chemical Industry Co., Ltd. having a value of 2.37.
得られた比較例1〜４と実施例1〜２の製品試料につき官能試験を行った。その結果を表３に示す。
甘味の質
◎ すっきりきれる
○ ややきれる
× だらだらと持続する
糊感
◎ 無い
○ 冷菓としての食感を損なわない程度に感じる
× 糊っぽい
表３より、本発明の方法に従って得られたラクトアイス試料（実施例１〜２）は、いずれも比較例１〜４より、甘味が持続せず、すっきりきれる甘味の質を呈することが判る。また、実施例１〜２は特定の澱粉分解物を用いることで、糊感が増すものの、冷菓としての食感を損なわない程度であることが判る。
Quality of sweetness ◎ Refreshing ○ Slightly crisp × Glue that lasts slowly ◎ None ○ Feels like it does not impair the texture as a frozen dessert × Pasty From Table 3, lacto ice samples obtained according to the method of the present invention (implementation) It can be seen from Examples 1 to 2 that all of Examples 1 to 2 have a sweetness quality that does not last longer than Comparative Examples 1 to 4. Moreover, although Examples 1 and 2 use a specific starch decomposition product, although a feeling of paste increases, it turns out that it is a grade which does not impair the food texture as frozen dessert.
実施例２
実施例１のラクトアイス処方および製法に準じて、無脂乳固形分７．６質量％、植物性脂肪分７．０質量％、全固形分３３．７質量％のラクトアイスを調製した。ただし、糖質試料*1は表４のとおり、砂糖と、実施例１で用いた水あめもしくは特定の澱粉分解物Ｂと、異性化糖（果糖：４２質量％、ぶどう糖：５８質量％）を組み合わせて用い、比較例５〜７と実施例３〜４を得た。
Example 2
In accordance with the lacto ice formulation and production method of Example 1, lacto ice having a non-fat milk solid content of 7.6% by mass, a vegetable fat content of 7.0% by mass, and a total solid content of 33.7% by mass was prepared. However, as shown in Table 4, the sugar sample * 1 is a combination of sugar, starch syrup or specific starch degradation product B used in Example 1, and isomerized sugar (fructose: 42 mass%, glucose: 58 mass%). Comparative Examples 5 to 7 and Examples 3 to 4 were obtained.
＊２：数平均分子量が５００、分子量１００，０００を超える成分の割合が０．０質量％、分子量１０，０００〜１００，０００成分の１，０００〜１０，０００成分に対する比で示される分子量特性値が０．１１である、松谷化学工業（株）製パインデックス＃６。
＊３：数平均分子量が２３００、分子量１００，０００を超える成分の割合が１．９質量％、分子量１０，０００〜１００，０００成分の１，０００〜１０，０００成分に対する比で示される分子量特性値が０．５５である、松谷化学工業（株）製ＢＤ−１。
* 2: The molecular weight characteristic indicated by the ratio of the component having a number average molecular weight of 500 and a molecular weight of more than 100,000 to 0.0% by mass and the molecular weight of 10,000 to 100,000 components to 1,000 to 10,000 components. Paindex # 6 manufactured by Matsutani Chemical Industry Co., Ltd. having a value of 0.11.
* 3: A molecular weight characteristic indicated by a ratio of a component having a number average molecular weight of 2300, a molecular weight exceeding 100,000 and a molecular weight of 1.9% by mass, and a molecular weight of 10,000 to 100,000 components to 1,000 to 10,000 components. BD-1 manufactured by Matsutani Chemical Industry Co., Ltd. having a value of 0.55.
得られた比較例５〜７と実施例３〜４の製品試料について、保存性試験を行った。保存性試験は、通常は−１８℃で、８時間毎に自動的に＋２℃まで上昇する自動霜取り機能がある冷凍庫に保管し、調製から３５日目の製品試料について、試食により、氷結晶の大きさと、表面のべたつきの状態を確認し、目視により収縮の状態を確認した（物性評価）。同時に甘味の質を官能評価した。なお、物性評価は実施例１で調製した比較例１（異性化糖を用いていないもの）を基準とした。試験結果を表５に示す。 For the obtained product samples of Comparative Examples 5 to 7 and Examples 3 to 4, storage stability tests were performed. The storage stability test is usually -18 ° C and stored in a freezer with an automatic defrosting function that automatically rises to + 2 ° C every 8 hours. The size and the state of stickiness of the surface were confirmed, and the state of shrinkage was confirmed visually (physical property evaluation). At the same time, the quality of sweetness was sensory evaluated. The physical properties were evaluated based on Comparative Example 1 (without using isomerized sugar) prepared in Example 1. The test results are shown in Table 5.
氷結晶の大きさ
◎：ざらつかない
○：微妙にざらつく
×：かなりざらつく
表面のべたつき
◎：べたつかない
○：微妙にべたつく
×：かなりべたつく
収縮
◎：見られない
○：わずかに見られる
×：大きく縮んでいる
Size of ice crystals ◎: Not rough ○: Slightly rough ×: Very rough surface
◎: Not sticky ○: Slightly sticky ×: Slightly sticky shrinkage ◎: Not seen ○: Slightly seen ×: Shrinked greatly
表５より、本発明方法に従って得られたラクトアイス試作品（実施例３〜４）は、いずれも比較例５〜７と同等か、優れていることが判る。すなわち、砂糖と水あめと異性化糖の組合せにおいては、冷菓の保存性の点で、単糖の配合量は５質量％程度が限界であったが、水あめの代わりに本発明の特定の澱粉分解物を用いることで、単糖は１０質量％程度まで配合出来るようになり、保存性に優れ、且つ単糖由来の爽やかな甘味の質を強調した冷菓が製造可能となった。 From Table 5, it can be seen that the lacto ice prototypes (Examples 3 to 4) obtained according to the method of the present invention are all equivalent to or superior to Comparative Examples 5 to 7. That is, in the combination of sugar, starch syrup and isomerized sugar, the blending amount of monosaccharides was limited to about 5% by mass in terms of storage stability of frozen desserts, but the specific starch decomposition of the present invention was used instead of starch syrup. By using the product, it became possible to formulate monosaccharides up to about 10% by mass, and it became possible to produce frozen confectionery that was excellent in storage stability and emphasized the refreshing sweetness quality derived from monosaccharides.
Claims (4)
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