JP6745566B2 - Frozen dessert with a smooth texture like pulp - Google Patents

Description

The present invention relates to a frozen dessert having a smooth texture such as pulp.

As a method of giving a variety of textures to frozen desserts, a technique of imparting a pulp-like texture is known. For example, a method of separately producing a frozen dessert mix containing an alkaline earth metal salt and a liquid containing alginic acid and mixing both solutions with stirring (see Patent Document 1); ice containing sugar and fruit juice as main components. A method is known in which a frozen dessert obtained by freezing a mix is mixed with a frozen dessert obtained by freezing a syrup containing sugar as a main component and having a sugar content of 20° or less (see Patent Document 2). Patent Document 3 discloses a frozen dessert in which xanthan gum, locust bean gum and guar gum are used in combination.

JP, 2005-341822, A Japanese Patent Laid-Open No. 05-207852 Japanese Patent Publication No. 03-2494

The technique disclosed in Patent Document 1 is a technique using a gel formed by alginic acid and an alkaline earth metal salt. Therefore, it is possible to prepare a frozen dessert having a partially different texture (for example, a granular texture) reminiscent of grape pulp or orange sage, but mango, peach, melon, banana, etc. However, it is not possible to reproduce a pulp-like texture, which is reminiscent of a pulp that is rich in fiber and has a soft and smooth texture. Specifically, it is not possible to reproduce a smooth texture like a flesh, which has an appropriate texture (slickness) and a dense texture. Further, the technique disclosed in Patent Document 2 can give a crisp pulpy texture derived from coarse ice crystals by mixing a frozen dessert obtained by freezing syrup with a frozen dessert, but the texture is smooth. Far from.

Patent Document 3 discloses a frozen dessert containing fruit puree, but in order to prepare a frozen dessert having a smooth texture like pulp, and to impart a smooth texture like pulp, There is no mention or suggestion of adjusting the ratio of raw materials.

In view of the above conventional technique, it is an object of the present invention to provide a frozen dessert having a smooth texture, such as fruit pulp, which cannot be achieved by the conventional technique.

As a result of intensive studies to solve the above problems, the present inventor uses (A) xanthan gum and/or native gellan gum and (B) guar gum in combination, and satisfies the following conditions (C) and (D). Thus, they have found that a frozen dessert having a pulp-like smooth texture can be provided, and the present invention has been accomplished;
(C) The mass ratio [(B)/(A)] of the components (A) and (B) is 2 or more,
(D) The solid content in the frozen dessert is 15% by mass or more.

The present invention relates to a frozen dessert having the following aspects:
Item 1.
(A) xanthan gum and/or native gellan gum, and (B) guar gum,
Frozen dessert containing the following and satisfying the following conditions (C) and (D):
(C) The mass ratio [(B)/(A)] of the components (A) and (B) is 2 or more,
(D) The solid content in the frozen dessert is 15% by mass or more.
Item 2. The frozen dessert having a pulp-like texture according to Item 1, further comprising (E) dextrin.

INDUSTRIAL APPLICABILITY According to the present invention, a frozen dessert having a pulp-like texture reminiscent of pulp having a soft and smooth texture, such as mango, peach, melon, banana, etc., can be provided. More specifically, it is possible to provide a frozen dessert having an appropriate texture (slickness) and a dense texture, and having a smooth pulp-like texture.

The frozen dessert of the present invention is characterized by using (A) xanthan gum and/or native gellan gum and (B) guar gum in combination and satisfying the following conditions (C) and (D);
(C) The mass ratio [(B)/(A)] of the components (A) and (B) is 2 or more,
(D) The solid content in the frozen dessert is 15% by mass or more.

In the present invention, "frozen desserts" means ice creams (milk or produced from these as raw materials, which is specified by "Ministerial Ordinance Concerning Ingredient Standards for Milk and Dairy Products (Ministry of Health and Welfare Ordinance No. 52 of 1952)" based on the Food Sanitation Law. Food processed or frozen as a main ingredient, containing 3% or more milk solids, classified as ice cream, ice milk or lacto ice), fair competition agreement (2001) March 30, 2013, Fair Trade Commission Notification No. 14), sherbets, sorbets, ice lollies and shaved ice, such as frozen desserts (frozen sugar liquid or liquid mixed with other foods, or crushed edible ice) , Which is mixed with sugar solution or other food and re-frozen, and which is to be used in the frozen state for food) or frozen yogurt.

(A) Xanthan gum and/or native gellan gum Xanthan gum is a polysaccharide produced outside the bacterial cells by Xanthomonas campestris and is widely used in foods and drinks.
Gellan gum is a polysaccharide produced by Sphingomonas elodea , and is composed of repeating units of tetrasaccharides of glucose, glucuronic acid, glucose and rhamnose. Gellan gum produced by the fermentation method has a structure in which an acetyl group (1/2 residue) is bonded to the C-6 position of glucose having 1-3 bonds in the main chain and a glyceryl group is bonded to the C-2 position. The product obtained by commercializing this is a native gellan gum, and a product obtained by removing an acyl group (acetyl group and glyceryl group) from a native gellan gum is a deacyl gellan gum. The present invention is characterized by using native gellan gum.
These xanthan gum and native gellan gum are commercially available. For example, as a xanthan gum product, "San Ace [registered trademark]" manufactured by San-Ei Gen F/F Co., Ltd., or a native gellan gum product, "Kercogel [CP Kerco Company] manufactured by San-Ei Gen F/F Co., Ltd. Registered trademark] LT100" and the like.

The content of (A) xanthan gum and/or native gellan gum in the frozen dessert of the present invention is not particularly limited, but the preferred content in the frozen dessert is 0.003 to 0.15% by mass, more preferably 0.005 to 0.1. %, and more preferably 0.01 to 0.08% by weight.

(B) Guar gum Guar gum is a polysaccharide that can be obtained from the endosperm portion of the seeds of the legume guar, which is cultivated mainly in South Asia. Guar gum is commercially available, and examples of the guar gum product include "Bistop [registered trademark] D-20" manufactured by San-Ei Gen FFI Co., Ltd.

In the present invention, by setting the ratio of (B) guar gum to (A) xanthan gum and/or native gellan gum to a specific value, a frozen dessert having a smooth texture like pulp can be provided. Specifically, the frozen dessert of the present invention is characterized by satisfying the following condition (C);
(C) The mass ratio [(B)/(A)] of the components (A) and (B) is 2 or more.
When the mass ratio [(B)/(A)] is less than 2, the texture of the frozen dessert is chewy and has a light texture, and it is not possible to reproduce the dense texture reminiscent of pulp such as mango. .. As a method for improving the light texture to some extent, increasing the contents (total amount) of (A) and (B) in the frozen dessert can be mentioned. In this case, the frozen dessert mix has a very high viscosity, It becomes difficult to produce with the manufacturing equipment. The upper limit of the mass ratio [(B)/(A)] is not particularly limited, but the preferred mass ratio [(B)/(A)] is 2 to 20, more preferably 2 to 17, and further preferably 3 to. It is 15.
Further, the content of guar gum in the frozen dessert of the present invention is not particularly limited as long as the mass ratio [(B)/(A)] of the components (A) and (B) is 2 or more, but the preferable content is 0.02 to 0.02. It is 0.4% by mass, more preferably 0.05 to 0.35% by mass, and further preferably 0.08 to 0.3% by mass.

The frozen dessert of the present invention has (D) solid content of 15% by mass or more. When the solid content is less than 15% by mass, it is difficult to reproduce a soft texture having a soft and dense texture such as mango. The solid content of the frozen dessert of the present invention is preferably 17 to 50% by mass, more preferably 20 to 50% by mass, and further preferably 25 to 40% by mass.

In the present invention, the “solid content” of the frozen dessert refers to the total amount (% by mass) of components obtained by removing water from the frozen dessert. In the present invention, as a material for adjusting the solid content, for example, sweeteners (sucrose, isomerized sugar, lactose, maltose, glucose, fructose, invert sugar, starch syrup, powdered starch syrup, reduced malt starch syrup, honey, trehalose, palatinose, Sugars such as D-xylose; sugar alcohols such as xylitol, sorbitol, maltitol, erythritol; sodium saccharin, cyclamate and salts thereof, acesulfame potassium, thaumatin, aspartame, sucralose, alitame, neotame, stevia extract (for example, Stevioside, etc.), swingle extract (eg, mogroside) and other high-intensity sweeteners, etc.), fruit products (eg, pulp puree, juice, etc.), dairy ingredients (eg, milk, skim milk powder, whole milk powder, whole milk) Condensed condensed milk, Condensed condensed milk, Condensed condensed milk, Condensed concentrated milk, Fresh cream, Butter, Cheese and protein concentrated whey powder, etc., Oils and fats (for example, coconut oil, palm oil, soybean oil, rapeseed oil, cottonseed oil, corn oil) , Sunflower oil, olive oil, safflower oil, cocoa butter and palm kernel oil, etc.), dietary fiber (eg, inulin, indigestible dextrin, polydextrose, etc.), egg yolk and the like.
The solid content in a frozen dessert can be determined, for example, by calculating the amount of water contained in the frozen dessert using the Karl Fisher's method and removing the amount of water from the total weight of the frozen dessert.

The frozen dessert of the present invention has a pulp-like texture that is reminiscent of pulp (for example, mango, peach, melon, banana, etc.) that is rich in fiber and has a soft and smooth texture. Specifically, it has a flesh-like smooth texture having an appropriate mouth feel (slickness) and a dense texture. The prescription of the frozen dessert of the present invention is not particularly limited as long as it satisfies the above (A) to (D), but from the viewpoint of providing a frozen dessert having a pulp-like texture, so as not to impair the pulp-like flavor, It is preferable to adjust the milk fat content to less than 10% by mass.

The frozen dessert of the present invention preferably further uses (E) dextrin together. According to the present invention, by satisfying the above (A) to (D), a moderate texture (slickness) and a dense texture like pulp are imparted to a frozen dessert, and a smooth texture like pulp is reproduced. However, if the solid content of the frozen dessert is reduced, the ice crystals may become coarse and the texture may deteriorate. In order to improve the roughness of ice crystals, there is a method of increasing polysaccharides such as xanthan gum, native gellan gum and guar gum, but increasing the addition amount of polysaccharides makes the "slickness" too strong, Mouth may get worse.

In the present invention, by containing dextrin in the frozen dessert, it has a smooth and dense texture that does not cause an ice crystal sensation and an appropriate slimy sensation that evokes the flesh of mango, peach, melon, banana, etc. It is possible to provide a frozen dessert having a rich pulp texture. Such an effect is exhibited widely for the frozen dessert of the present invention, but in particular, a remarkable effect is exerted on a frozen dessert having a solid content of 40% by mass or less and an overrun as described later.

The type of dextrin used in the present invention (eg, DE value, starting material, etc.) is not particularly limited. The DE value is generally an index showing the degree of decomposition of starch, but in the present invention, the DE value is preferably 1 or more and 5 or less, more preferably 2 or more and less than 5, and still more preferably 2 or more and 4.5. By using the following dextrin, it is possible to provide a frozen dessert having a denser and denser texture and having a proper slimy feel peculiar to the pulp. Examples of the raw material include potato, corn, waxy corn, wheat, rice, sago, tapioca, and the like, and the preferable raw material is potato.

Further, in the present invention, it is more preferable to use a dextrin having a viscosity of 200 mPa·s or less when a 30% by mass aqueous dextrin solution prepared with distilled water at 25° C. is allowed to stand at 25° C. for 5 minutes. The viscosity is 30% by mass dextrin solution prepared with distilled water at 25° C., allowed to stand at 25° C. for 5 minutes, and then rotated at 25° C. using a B-type rotational viscometer (rotor No. 2). It can be determined by measuring at 12 rpm for 1 minute. A more preferable viscosity range is 20 to 200 mPa·s, further preferably 20 to 150 mPa·s, and still more preferably 30 to 70 mPa·s.

The content of (E) dextrin in the frozen dessert is not particularly limited, but the preferred dextrin content in the frozen dessert is 0.01 to 5% by mass, more preferably 0.03 to 3% by mass, and further preferably 0.05 to 2% by mass. %.

For the frozen dessert of the present invention, various other raw materials can be used as long as they satisfy the above (A) to (D), preferably the above (A) to (E). Examples of the raw material include the dairy raw materials, sweeteners, fruit products, emulsifiers, pigments, and flavors described above.
According to the prior art, a frozen dessert having a low puree content as a fruit product, for example, a frozen dessert having a puree content of 50% by mass or less cannot impart a pulp-like texture. However, in the present invention, the content of puree in the frozen dessert is 50% by mass or less, further 30% by mass or less, and even when the content of puree is low or even when puree is not contained, mango, peach, melon, banana, etc. It is possible to provide a frozen dessert having a pulp-like texture, which is reminiscent of pulp having a soft and smooth texture, which is rich in fiber texture.

The frozen dessert of the present invention preferably has a frozen dessert mix viscosity at 5° C. of 80 to 1500 mPa·s, more preferably 80 to 1300 mPa·s, and further preferably 100 to 1000 mPa·s. If the viscosity of the frozen dessert mix is less than 80 mPa·s, the soft pulp-like texture may not be sufficiently reproduced. On the other hand, if the viscosity of the frozen dessert mix exceeds 1500 mPa·s, the work efficiency on the production line will be significantly reduced. There are cases.

In the present invention, the “viscosity of frozen dessert mix at 5° C.” refers to the viscosity when the frozen dessert mix after sterilization is adjusted to 5° C. The viscosity can be measured using a BL type rotational viscometer at 60 rpm.

The frozen dessert of the present invention can be produced according to a conventional method.
As a manufacturing method, for example, weighing and mixing of raw materials → heating (60 to 80°C) → dissolution/mixing → filtration → homogenization → sterilization (heat sterilization at 68°C for 30 minutes, or sterilization equal to or higher than that (for example, HTST sterilization or UHT sterilization, etc.))→Cooling (5° C. or less)→Aging (aging; holding at 0 to 5° C.)→Adding fragrances, pigments, etc.→Freezing→Filling into a container. In the present invention, a frozen dessert can be manufactured by appropriately selecting a necessary step from the above steps.

The frozen dessert of the present invention has a smooth and dense texture that does not cause an ice crystal sensation and an appropriate texture (slickness) that is similar to the flesh, even if the overrun is 5% or more, and reproduces a rich flesh sensation. You can For frozen desserts having a solid content of 40% by mass or less, further 35% by mass or less, if the overrun is adjusted to 5% or more, the ice crystal feeling may be emphasized, and it may be difficult to reproduce a smooth and dense structure. .. Thus, the frozen dessert of the present invention has both a smooth and dense structure and an appropriate mouthfeel (slickness) like pulp even when the overrun is adjusted to 5% or more, further 10% or more, It has an advantage that a rich pulp feeling can be reproduced.

In the present invention, the overrun is the weight when the container is filled with frozen dessert before foaming, and the weight of the container with the same volume as the container is filled with the frozen dessert, and the following formula is used: Can be calculated by The upper limit of the overrun of the frozen dessert of the present invention is not particularly limited, but preferably 50% can be exemplified.

Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples do not limit the present invention. In addition, "part" and "%" in the examples mean "part by mass" and "mass %", respectively.

Experimental Example 1 Preparation of frozen dessert having a pulp-like texture (peach-like texture) (1)
According to the formulations shown in Tables 1 and 2, frozen desserts having a pulp-like texture (peach-like texture) were prepared. In detail, starch was added to a container having a stirring device, fructose-glucose liquid sugar and water were weighed, and stirring was started. A powder mixture of sugar, powdered starch syrup, dextrin and stabilizer was added thereto and heated. After reaching 80°C, the mixture was stirred for 10 minutes while maintaining the temperature. Then, homogenization treatment (first stage 10 MPa, second stage 5 MPa) with a homogenizer was performed, and after cooling the frozen dessert mix to 5° C. or less, the total amount was corrected to 100 parts by mass with water. Then, a dye and a fragrance were added and freezing was performed. The frozen dessert was prepared by taking out the container at -5 to -3°C and curing at -40°C.

Note 1) A dextrin derived from potato, having a DE 3.5, a 30% by mass aqueous dextrin solution prepared with distilled water at 25°C, has a viscosity of 69 mPa·s when allowed to stand at 25°C for 5 minutes.

A frozen dessert containing (A) xanthan gum and (B) guar gum, and a mass ratio [(B)/(A)] of both is 8.8 (Example 1-1), and (A) native gellan gum and ( B) Frozen desserts containing guar gum and having a mass ratio [(B)/(A)] of 4.3 (Example 1-2) are all rich in fiber and have a soft and smooth texture. It had a pulp-like texture reminiscent of the peach pulp it had. Specifically, it had an appropriate mouthfeel (slickness) and a dense texture, and had a peach-like smooth texture. Further, the frozen dessert of Example 1-3 in which dextrin was used in combination had a denser texture than the frozen desserts of Examples 1-1 and 1-2, and had a rich texture and a rich peach pulp characteristic. It had a proper slimy feel. Further, the frozen desserts of Examples 1-3 had a very smooth texture without feeling an ice crystal sensation.

On the other hand, the frozen dessert (Comparative Example 1-1) in which the mass ratio [(B)/(A)] of (B) guar gum to (A) xanthan gum is 1 has a crunchy chewy texture and a light texture, and fruit pulp. It was not possible to reproduce such a dense tissue.
Further, when a frozen dessert having a solid content reduced to 14% by mass was prepared without changing the contents of (A) xanthan gum and (B) guar gum of Example 1-1, ice crystals were extremely coarse, and peach pulp It was not possible to reproduce such a smooth and dense texture.

Experimental Example 2 Preparation of frozen dessert having fruit-like texture (mango-like texture) (2)
According to the formulations shown in Tables 3 and 4, frozen desserts having a pulp-like texture (mango-like texture) were prepared. Specifically, mango puree, starch syrup, fructose-fructose syrup and water were weighed in a container having a stirring device, and stirring was started. The powder mixture of sugar, stabilizer and dextrin was added thereto and heated. After reaching 80°C, the mixture was stirred for 10 minutes while maintaining the temperature. Then, after cooling the frozen dessert mix to 5° C. or less, the whole amount was corrected to 100 parts by mass with water. Then, a fragrance was added and freezing was performed, and the frozen dessert was prepared by taking out the container at -5 to -3°C and curing at -40°C.

Note 2) Dextrin derived from potato, DE3.8, viscosity of 55 mPa·s when a 30% by mass aqueous dextrin solution prepared with distilled water at 25°C is allowed to stand at 25°C for 5 minutes.

A frozen dessert containing (A) xanthan gum and native gellan gum, and (B) guar gum, and the mass ratio [(B)/(A)] of (B) to (A) is 7 (Example 2-1).
Had a flesh-like texture reminiscent of mango flesh, which is rich in fiber and has a soft and smooth texture. Specifically, it had a smooth texture like mango, which had an appropriate mouthfeel (slickness) and a dense texture. On the other hand, however, the overrun was as high as 30%, and the solid content was relatively low as 27.5%, which caused a slight ice crystal sensation.
In such a place, the frozen dessert of Example 2-2 in which dextrin was further used had a denser texture than the frozen dessert of Example 2-1 and had a rich texture and a rich mango pulp specificity. It had a proper slimy feel. Furthermore, although the frozen dessert had a high overrun of 30% and a low solid content of 27.5%, it had a very smooth texture without feeling an ice crystal sensation.
On the other hand, except that the guar gum content of (B) was changed to 0.023% and the mass ratio of (B) to (A) [(B)/(A)] was changed to 1 in the formulation of Example 2-1. When a frozen dessert was prepared in the same manner as in Example 2-1, the ice crystals were coarse and had a crispy texture, and a smooth and dense texture like pulp was not able to be reproduced.

Experimental Example 3 Preparation of frozen dessert having a pulp-like texture (mango-like texture) (3)
According to the formulation shown in Table 5, a frozen dessert having a pulp-like texture (mango-like texture) was prepared. In detail, starch was added to a container having a stirring device, fructose-glucose liquid sugar and water were weighed, and stirring was started. A powder mixture of powdered starch syrup, sugar, xanthan gum, guar gum and dextrin was added thereto and heated. After reaching 80°C, the mixture was stirred for 10 minutes while maintaining the temperature. Then, after adding the mango puree, the whole amount was corrected to 100 parts by mass with water, and the frozen dessert mixture was cooled to 5°C or lower. Then, a fragrance was added and freezing was performed, and the frozen dessert was prepared by taking out the container at -5 to -3°C and curing at -40°C.

The prepared frozen dessert had a pulp-like texture that was reminiscent of mango pulp, which was rich in fiber and had a soft and smooth texture. Specifically, it had a smooth texture like a flesh (mango), which had an appropriate mouthfeel (slickness) and a dense texture, and also had a rich texture.

Experimental Example 4 Preparation of frozen dessert having pulp-like texture (mango-like texture) (4)
According to the formulation shown in Table 6, a frozen dessert having a pulp-like texture (mango-like texture) was prepared. Specifically, fructose-fructose syrup and water were weighed in a container having a stirring device, and stirring was started. A powder mixture of sugar, fructose, xanthan gum, native gellan gum, guar gum and dextrin was added thereto and heated. After reaching 80°C, the mixture was stirred for 10 minutes while maintaining the temperature. Then, after adding the mango puree, a 50% citric acid solution and a dye, the mixture was corrected with water so that the total amount was 100 parts by mass, and the frozen dessert mix was cooled to 5°C or lower. Then, a fragrance was added and freezing was performed, and the frozen dessert was prepared by taking out into a container at -5 to -3°C and curing at -40°C.

The prepared frozen dessert had a pulp-like texture that was reminiscent of mango pulp, which was rich in fiber and had a soft and smooth texture. Specifically, although it had a slight ice crystal sensation, it had a flesh-like (mango)-like smooth texture with an appropriate texture (slickness) and a dense texture.

Claims (1)

(A) xanthan gum and / or native gellan gum 0.00 5 to 0.15 wt%,
(B) a guar gum 0.0 8-0. 35 % by mass , and
Dextrin having a DE value of 1 or more and 5 or less,
Frozen dessert containing the following and satisfying the following conditions (C) and (D):
(C) The mass ratio [(B)/(A)] of the components (A) and (B) is 2 to 17 ,
(D) The solid content of the frozen dessert is 15 to 50% by mass.