JP6134488B2 - Frozen confectionery containing granular jelly and method for maintaining the elasticity of unfrozen granular jelly under freezing - Google Patents

Description

  The present invention relates to a frozen dessert containing granular jelly that is unfrozen under freezing. More specifically, the elasticity of the granular jelly is maintained even when it is eaten immediately after being taken out of the freezer or stored frozen. Therefore, the present invention relates to a granular jelly-containing frozen confectionery that can always enjoy a gummy-like texture and a resilient texture in granular jelly, and a method for maintaining the elasticity of unfrozen granular jelly under freezing.

Conventionally, for frozen desserts in which granular jelly is mixed and dispersed in the frozen dessert dough, one of the complex frozen desserts, the antifreezing property is obtained by mixing an edible gelled product containing low methoxyl pectin and calcium salt into the frozen dessert. An edible gelled frozen dessert is known (for example, Patent Document 1).
However, when the frozen dessert containing the antifreeze edible gelled product is stored frozen, the water content in the frozen confectionery is transferred to the antifreeze edible gelled product during storage, resulting in a decrease in elasticity. There was a problem that the texture of the edible gelled product could not be enjoyed.

In addition, it is a frozen confectionery that combines a frozen confectionery dough and a gummy candy dough having a jelly strength measured at 3.5 ° C. of 1,000 to 5,000 g, and maintains the crisp texture of the gummy candy. Frozen sweets are known (for example, Patent Document 2).
However, when the gummy candy dough has a crisp texture when prepared, 1,000 to 5,000 g (converted value: 9.8 to 49 N) of jelly strength dough is combined with the frozen confectionery dough. There was a problem that the texture of gummy candy could not be enjoyed because it had a hard texture without elasticity and it was similarly hard and non-elastic even when stored frozen.

On the other hand, using a gelling agent such as gelatin or carrageenan, a frozen dessert containing a jelly that is a regular or irregular shape such as a block shape, a spherical shape, or a noodle shape with a set small piece diameter of 3 to 15 mm is known (for example, Patent Document 3).
However, since the jelly is also frozen during the frozen storage of the frozen dessert, the entire frozen dessert can be softly and easily bitten immediately after being taken out of the freezer, and the jelly gradually thawed in the oral cavity. Even though I could enjoy the texture and the smooth throat, I couldn't enjoy the gummy-like texture and the elastic texture immediately after taking it out of the freezer.

  The aforementioned frozen dessert is manufactured by first preparing granular jelly using a gelling agent or by adding a calcium salt to the gelling agent, and mixing the prepared jelly with the frozen dessert dough, Although a calcium salt is sometimes used for jelly formation, the frozen confectionery dough containing the jelly does not contain a calcium salt.

On the other hand, there is known a gel-containing ice dessert obtained by freezing a gel-containing food composition obtained by mixing a crush jelly or micro jelly obtained using a gelling agent and a liquid portion containing calcium lactate and sterilizing by heating. (For example, Patent Document 4). In addition, the gel-containing ice confection is frozen not only in the liquid portion but also in the crush jelly or the micro jelly by setting the solid content to 25% to 30% in terms of Brix. And since there is a difference in the hardness between the frozen liquid portion and the jelly portion, the spoon is easy to insert.
However, because the crush jelly or micro jelly and the liquid part are frozen and integrated, you can feel a resilient texture like the fruit texture of the whole frozen dessert, but it is unfrozen separately from the frozen dessert part. It was not possible to enjoy the gummy-like texture and elasticity of the granular jelly.

An antifreeze jelly obtained by mixing a frozen confectionery mix containing calcium lactate and a sugar solution containing a gelling agent such as LM pectin, and freezing and hardening the frozen confectionery mix without causing the sugar solution to freeze. There is known a frozen dessert containing saponins (for example, Patent Document 5). The frozen dessert is manufactured by first filling a frozen frozen dessert mix containing calcium lactate into a container, injecting a sugar solution containing a gelling agent from a filling nozzle having a plurality of apertures, and then freeze-hardening. The The frozen confection obtained by the above production method is an embodiment in which the antifreeze jelly obtained by the reaction of calcium lactate in the frozen confectionery mix with the gelling agent in the saccharide is scattered in the frozen confectionery.
However, since the antifreeze jelly gradually gelates from the portion where the injected sugar solution is in contact with the frozen confectionery mix, it is a jelly that is relatively close to a sol shape, Unlike the chewy and elastic texture, it had a poor texture. In addition, a large amount of calcium lactate added for gelation imparts a bitter or muddy flavor to frozen desserts, making it difficult to apply to frozen desserts that do not contain dairy products.

Japanese Patent Laid-Open No. 9-172988 JP-A-4-104767 JP 2000-14324 A JP 2009-106181 A Japanese Patent Laid-Open No. 10-215780

  The present invention has been made in view of the circumstances as described above, and the object of the present invention relates to a frozen dessert containing granular jelly that has not been frozen under freezing, and more specifically, eating immediately after taking out from the freezer. Even when frozen or stored frozen, the elasticity of the granular jelly is maintained for a long time after production, so it contains a granular jelly that allows you to enjoy the gummy-like texture and elastic texture of the granular jelly at any time. The object is to provide a method for maintaining the elasticity of unfrozen granular jelly under frozen dessert and frozen.

  The present invention is a granular jelly-containing frozen confection that retains the elasticity of unfrozen granular jelly under freezing, and contains a granular jelly containing a carrageenan-containing granular jelly in a frozen confectionery dough containing calcium The above object is achieved by the frozen dessert.

  Preferably, calcium is contained in an amount of 0.018 to 1.0% by weight in the total weight of the frozen dessert excluding the carrageenan-containing granular jelly.

  In the present invention, a frozen confectionery dough containing 0.018 to 1.0% by weight of calcium is mixed and dispersed with a frozen carrageenan-containing granular jelly prepared separately from the frozen confectionery dough under freezing. The above-mentioned object is achieved by a granular jelly-containing frozen dessert characterized by being prepared.

  Next, the present invention achieves the above object by a method for maintaining the elasticity of unfrozen granular jelly under freezing, characterized in that the frozen confectionery dough containing calcium contains carrageenan-containing granular jelly. To do.

In other words, the present inventors focused on the jelly-like food prepared by the gelling agent and the combined chilled confectionery by the frozen confectionery, and as a result of examining the frozen confectionery that can enjoy the texture of the jelly-like food separately from the frozen confectionery portion, It was found that a granular jelly prepared so as to be unfrozen under freezing was mixed and dispersed in a frozen confectionery dough, and when the granular jelly contained carrageenan, a unique gummy-like texture and a resilient texture could be enjoyed.

  However, if this frozen dessert is stored frozen for a long time after production, the elasticity of the granular jelly in the frozen dessert will be reduced compared to immediately after production, and the elasticity will further decrease as the frozen storage period becomes longer. Was found to lose its crunchy and elastic texture. In order to solve the problem, it was considered that if the cross-linked structure with carrageenan in the granular jelly can be strengthened, the decrease in elasticity can be suppressed even during frozen storage. It has been found that the presence of carrageenan-containing granular jelly in the frozen confectionery dough retains the elasticity of the granular jelly even if it is stored frozen for a long period of time. The present inventors have found that the above effect can be obtained even with calcium contained in dairy products such as the present invention, and have reached the present invention.

  The granular jelly-containing frozen dessert of the present invention and the method for maintaining the elasticity of unfrozen granular jelly under freezing is the elasticity of the granular jelly, whether it is eaten immediately after being taken out of the freezer or stored frozen. Since it has been maintained for a long time after production, you can always enjoy the gummy-like texture and elasticity of granular jelly. Moreover, it is a composite frozen dessert with a good balance between granular jelly and frozen dessert dough.

The figure which showed the elasticity change of the granular jelly in the frozen confectionery containing the granular jelly of this invention frozen-preserved

The present invention will be described in detail.
The granular jelly-containing frozen confectionery of the present invention is important in that it contains the carrageenan-containing granular jelly in the frozen confectionery dough containing calcium in order to maintain the elasticity of the unfrozen granular jelly under freezing for a long time after production. is there. The granular jelly does not freeze even when the granular jelly-containing frozen dessert is frozen at −15 ° C. or lower, and retains a gummy-like texture and an elastic texture in the granular jelly. Moreover, since it has not been frozen, it can be separated from the frozen confectionery dough part even from frozen confectionery containing granular jelly.

The granular jelly according to the present invention is produced by a known method using carrageenan, saccharides and the like. In addition, if the granular jelly is unfrozen under freezing, that is, it is not frozen at −15 ° C. or lower, preferably −30 to −15 ° C., the granular jelly-containing frozen dessert is taken out of the freezer. Even if you eat immediately, it is important in terms of having a gummy-like crunch and an elastic texture. In order to be unfrozen under freezing, the solid content of the granular jelly is preferably 30% by weight or more, preferably 40% by weight or more. The granular jelly used in the present invention may be either prepared by a known method or a commercially available product. Examples of commercially available products include “ice gummy for ice” (manufactured by Fuji Kofu Industrial Co., Ltd.) containing carrageenan.
The shape of the granular jelly is arbitrary, and examples thereof include a substantially spherical shape, a block shape, a star shape, and a heart shape. In the case of a substantially spherical shape, the size is preferably 8 to 14 mm in that it can be uniformly dispersed in the frozen dessert dough.

Examples of the calcium include calcium derived from calcium salts and calcium derived from raw materials containing calcium generally used in frozen desserts, and may be used alone or in combination. Calcium salts include calcium lactate, calcium sulfate, calcium chloride,
Examples include calcium gluconate, calcium citrate, dicalcium phosphate, and tricalcium phosphate. Among them, calcium lactate is preferable because it has high solubility, little influence on the flavor of frozen desserts, and high calcium content. Moreover, as a raw material containing calcium generally used for frozen desserts, dairy products such as skim milk powder, fresh cream, condensed milk, butter, cheese whey, and milk can be mentioned.

  Preferably, 0.018 to 1.0% by weight, more preferably 0.018 to 0.99% by weight of calcium is included in the total weight of the frozen dessert excluding the carrageenan-containing granular jelly. It is preferable in that the elasticity of the is maintained. When the content is less than 0.018% by weight, when stored frozen, the gummy-like texture of the granular jelly and the elastic texture tend to disappear. Moreover, if it is 0.018 weight% or more, the elasticity of a granular jelly will become high as content increases, and there exists a tendency which approaches the elasticity of the granular jelly in the granular jelly containing frozen confectionery immediately after manufacture. The upper limit of 1.0% by weight is a content that can be blended as a food on the basis of use of food additives. More preferably, the calcium content is 0.018 to 0.18% by weight in terms of the flavor and texture of the frozen dessert excluding the granular jelly. In addition, the said calcium content points out the total amount of calcium contained in frozen dessert except a carrageenan containing granular jelly.

  Further, in the granular jelly-containing frozen confectionery of the present invention, the carrageenan in the carrageenan-containing granular jelly and the calcium in the frozen confectionery dough are preferably in a ratio of 1: 0.10 to 5.6, more preferably 1. : 0.10 to 5.5 in that the elasticity of the granular jelly is maintained when stored frozen, and more preferably 1: 0.10 to 1.0. It is suitable in terms of the flavor and texture of the frozen dessert.

  Although the frozen confectionery which concerns on this invention is not specifically limited, Ice confectionery, such as ice cream and ice confectionery, etc. are mentioned. In addition, although ice cream is classified into ice cream, ice milk, lacto ice, etc. according to milk solid content etc., any specification may be sufficient. Examples of ice confectionery include sherbet, sorbet, shaved ice, and sleet. The frozen dessert may be prepared by a conventional method.

  Next, the granular jelly containing frozen dessert of this invention is manufactured as follows, for example. First, an unfrozen carrageenan-containing granular jelly is prepared under freezing by a known method. Alternatively, a commercially available carrageenan-containing granular jelly is prepared. Next, the above-mentioned granular jelly is mixed and dispersed in a frozen confectionery dough prepared by adding calcium as necessary, and prepared by freezing.

1. When preparing and preparing granular jelly, a carrageenan, saccharide, water and the like mixed and heated are filled into a starch mold and left overnight. Next, the surface of the carrageenan-containing granular jelly obtained by removing the starch is coated with a powder wafer or the like.
When using a commercially available product, a commercially available carrageenan-containing granular jelly is prepared.
2. Preparation of frozen confectionery dough For ice creams, mix sugar, dairy products, fats and oils, emulsifiers, stabilizers, water, calcium salt, salt, etc. as necessary, homogenize, add fragrance after cooling after sterilization The frozen confectionery dough is obtained by freezing.
In the case of frozen confectionery, obtain frozen confectionery dough by mixing calcium salt, sugar, fruit juice / pulp, fats and oils, stabilizers, emulsifiers, acidulants, dyes, flavors, dairy products as necessary, and cooling, or A frozen confectionery dough is obtained by freezing after cooling.
3. Preparation of granular jelly-containing frozen confectionery The above-mentioned frozen confectionery dough is mixed and dispersed with carrageenan-containing granular jelly and frozen to prepare granular jelly-containing frozen confectionery.

  The granular jelly-containing frozen dessert obtained as described above retains the elasticity of the granular jelly even when eaten immediately after being taken out of the freezer or stored frozen for a long time. It is a frozen dessert that you can always enjoy the texture of Gummy and its elastic texture.

The “gummy-like texture and elasticity of the texture” by the granular jelly is preferably such that the maximum load value (unit: N) of the carrageenan-containing granular jelly in the granular jelly-containing frozen dessert is 0.29 N or more. The maximum load value can be measured under the following conditions using a carrageenan-containing granular jelly taken from the granular jelly-containing frozen dessert using a rheometer CR-500DX manufactured by Sun Science Co., Ltd.
Plunger: Adapter No. 6 (conical shape)
Speed: 60mm / min
Setting progress: 3mm
Measurement product temperature: 25 ° C

  Moreover, the elasticity of an unfrozen granular jelly can be hold | maintained under freezing by including the granular jelly containing carrageenan in the frozen confectionery dough containing calcium.

  Hereinafter, the present invention will be specifically described with reference to Examples and Comparative Examples.

<Examples 1 to 6, Comparative Example 1>
1. Preparation of Granular Jelly A commercially available carrageenan-containing “ice gummy for ice” (manufactured by Fuji Kofu Industrial Co., Ltd.) was prepared. The “ice gummy” used was a substantially spherical granular jelly (about 0.5 g / piece) having a diameter of 8 to 14 mm, and the composition is shown in Table 1.
2. Preparation of frozen confectionery dough A frozen confectionery dough (sorbet) made of the raw materials shown in Table 2 was prepared. The calcium salt and water were blended according to Table 3.
3. Preparation of granular jelly-containing frozen confectionery The above-mentioned frozen confectionery dough 46 g was mixed and dispersed with the above-mentioned granular jelly 8.5 g and frozen to prepare granular jelly-containing frozen confectionery (sorbet).

<Examples 7 to 10>
1. Preparation of granular jelly The same thing as Example 1 was prepared.
2. Preparation of frozen dessert mix A frozen dessert mix (ice cream) made of the raw materials shown in Table 4 was prepared. The calcium salt and water were blended according to Table 3.
3. Preparation of granular jelly-containing frozen confectionery The above-mentioned frozen confectionery dough 46 g was mixed and dispersed with the above-mentioned granular jelly 8.5 g and frozen to prepare granular jelly-containing frozen confectionery (ice cream).

  The granular jelly-containing frozen confection obtained as described above was subjected to a cycle endurance test at −15 ° C. and 5 ° C. (4 times / day, 3 hour period for each temperature zone), and the granular jelly-containing frozen confection was removed. FIG. 1 shows the results of measuring the maximum load value for each week of jelly under the above-mentioned conditions. Furthermore, at the same time as the measurement, sensory evaluation of the flavor and texture was conducted by five expert panelists on the granular jelly-containing frozen confectionery having a product temperature of -18 ° C.

As a result of the evaluation, as shown in FIG. 1, compared with Comparative Example 1 in which the frozen confectionery do not contain calcium, Examples 1 to 10 all retain high elasticity even after one week or more, and the maximum load value is always It was 0.29N or more, and the gummy-like chewy texture and elastic texture of the granular jelly were maintained functionally.
Moreover, although Examples 4, 5, 9, and 10 had the elasticity of granular jelly, the flavor and texture of the frozen dessert dough by sensory evaluation were somewhat unfavorable, but Examples 1 to 3 and 6 to 8 In addition to the elasticity of granular jelly, it also had a very good flavor and texture of frozen confectionery dough, and was a composite frozen confection with a good balance between granular jelly and frozen confectionery dough.
Further, when the frozen confectionery is ice cream, the frozen confectionery of Examples 3 and 6 in which the same amount of calcium as the calcium in the frozen confectionery (ice cream) is added has elasticity even in Example 7 in which the calcium is not added to the frozen confectionery dough. ) It had the same elasticity as the granular jelly.

Claims (4)

Even in frozen under in frozen dessert dough a granular jelly containing ice confection having containing a granular jelly without the gelatin is unfrozen, the granular jelly contains a gelling agent consisting of carrageenan, the frozen dessert dough frozen dessert dough calcium A granular jelly-containing frozen dessert comprising 0.18 to 1.0% by weight in the total weight, wherein the maximum load value of the granular jelly at 25 ° C. is 0.29 N or more even after frozen storage. Even under refrigeration in frozen dessert dough containing no dairy a granular jelly containing frozen confections containing granular jelly is unfrozen, containing a gelling agent, wherein the granular jelly is made of carrageenan, the frozen dessert frozen dessert dough calcium A granular jelly-containing frozen dessert comprising 0.018 to 1.0% by weight in the total weight of the dough, wherein the maximum load value of the granular jelly at 25 ° C. is 0.29 N or more even after frozen storage . Calcium is contained in the frozen confectionery dough that does not contain dairy products in an amount of 0.018 to 1.0% by weight based on the total weight of the frozen confectionery dough, and is mixed and dispersed with chilled carrageenan-containing granular jelly prepared separately from the frozen confectionery dough And a frozen confectionery containing granular jelly, which is prepared by freezing. The frozen confectionery dough containing no dairy product contains calcium in an amount of 0.018 to 1.0% by weight based on the total weight of the frozen confectionery dough , and the frozen confectionery dough contains a granular jelly containing carrageenan. To maintain the elasticity of unfrozen granular jelly.

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