JP6893733B2 - Frozen confectionery mix and frozen confectionery using it - Google Patents

Description

The present invention relates to a frozen confectionery mix and a frozen confectionery using the same.

Frozen desserts (frozen desserts) represented by ice cream are made by mixing and emulsifying fat, milk components, sugars, emulsifiers, stabilizers, etc. as solids other than water in water to form an oil-in-water liquid mix. It is produced by preparing and freezing the resulting mix with aeration as needed and then freezing. Generally, ice cream is consumed more in hot summer to keep it cool. Therefore, it is important not only to be cold, but also to have a quick mouthfeel when eating.

Lauric oils and fats such as coconut oil, which melts in the mouth, are often used for ice cream. In addition to coconut oil, for example, a mixed oil of coconut oil and palm oil (Patent Document 1) and a mixed oil of laurin-based oil and SUS type oil (Patent Document 2) are available in consideration of melting in the mouth and shape retention. Proposed. However, in recent years, ice creams have been consumed throughout the year, such as being eaten indoors in a warm winter. For example, in the winter season, unlike the summer season, ice creams are required to have a rich flavor (rich taste) rather than a quick melting in the mouth. As a result of the increased chances of eating ice creams, the flavors required for ice creams are becoming wider. Therefore, the development of frozen confectionery having a new flavor has been desired.

Japanese Unexamined Patent Publication No. 57-36943 Japanese Unexamined Patent Publication No. 8-298934

An object of the present invention is to develop a frozen confectionery having a rich flavor (rich taste) and also having a refreshing flavor, and a mix for the frozen confectionery.

The present inventors have conducted diligent studies to solve the above problems. As a result, it was found that the above-mentioned problems can be solved by adding olive oil in addition to at least one of palm-based fats and oils and lauric-based fats and oils to the fats and oils of the frozen confectionery mix containing fats and oils. Thereby, the present invention was completed.

That is, the present invention provides the following.
(1) A mixed for frozen confectionery containing fats and oils, which contains at least one of palm-based fats and oils and lauric-based fats and oils and olive oil, and the content of the olive oils in the fats and oils is 10. A mix for frozen confectionery that is ~ 50% by mass.
(2) The frozen confectionery mix of (1), wherein the fats and oils contain both palm-based fats and oils and lauric-based fats and oils.
(3) The freezing of (2), wherein the content of the palm-based fat and oil in the fat and oil is 40 to 85% by mass, and the content of the lauric-based fat and oil in the fat and oil is 5 to 30% by mass. Confectionery mix.
(4) The mixed for frozen confectionery according to any one of (1) to (3) above, wherein the palm oil is palm oil and the lauric oil is coconut oil.
(5) A frozen confectionery in which any one of the frozen confectionery mixes (1) to (4) is in a frozen state.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a frozen confectionery having an improved flavor. In addition, a mix for the frozen confectionery can be provided.

The mixed for frozen confectionery according to the embodiment of the present invention contains fats and oils, and the fats and oils contain at least one of palm-based fats and oils and lauric-based fats and oils and olive oil, and the content of olive oil is 10 to 50. It is mass%.

(Palm oils and fats)
The palm-based oil and fat in the present invention is palm oil and its processed oil and fat (ester exchange oil, fractionated oil, hydrogenated oil, etc.), and more specifically, one-stage fractionated oil of palm oil and palm oil. Palm olein, palm stea, palm olein (palm super olein) and palm mid fraction, which are two-stage oils for palm olein, palm olein (soft palm) and palm steer (hard steer), which are two-stage oils for palm steer, etc. Can be mentioned. Processed fats and oils containing fats and oils other than palm-based fats and oils are treated as raw material fats and oils when the content of palm-based fats and oils in the raw material fats and oils is 70% by mass or more (preferably 80% by mass or more). In the embodiment of the present invention, one kind or two or more kinds selected from these palm-based fats and oils may be used. If palm-based fats and oils are included, overruns are likely to occur when freezing the frozen confectionery mix. In the present invention, palm oil can be preferably used.

(Lauric acid)
The lauric acid-based fat and oil in the present invention is a fat and oil in which the content of lauric acid in the total amount of constituent fatty acids is 30% by mass or more. As laurin-based oils and fats, for example, coconut oil, palm kernel oil, fractionated oils such as palm kernel olein and palm kernel stear obtained by separating them, fats and oils obtained by ester exchange using these, and hydrogenated oils thereof ( For example, palm kernel extremely hardened oil, palm kernel olein extremely hardened oil) can be mentioned. In the embodiment of the present invention, one kind or two or more kinds selected from these lauric-based fats and oils may be used. When the lauric-based fats and oils are contained in the frozen confectionery mix, the frozen confectionery that has been frozen in the frozen confectionery mix will melt better. In the present invention, coconut oil can be preferably used.

(olive oil)
The olive oil in the present invention may be refined olive oil obtained by squeezing the flesh of olives and subjected to ordinary refining treatment, but virgin olive oil in which the squeezed oil is simply centrifuged or allowed to stand to remove slag. Pure olive oil, which is a mixture of virgin olive oil and refined olive oil, is more preferable in terms of flavor improving effect. In particular, among virgin olive oils, extra virgin olive oil (acidity of 0.8% or less), which is a high-class product further subdivided based on sensory tests and differences in acidity, is most preferable.

The content of olive oil in the fats and oils of the frozen confectionery mix according to the embodiment of the present invention is 10 to 50% by mass, preferably 10 to 30% by mass, based on the total amount of the fats and oils in the frozen confectionery mix. More preferably, it can be 15 to 25% by mass. When the content of olive oil is within the above range, the flavor of the obtained frozen confectionery becomes rich and refreshing, which is preferable.

Further, the fats and oils of the mixed for frozen confectionery according to the embodiment of the present invention can have both palm-based fats and oils and lauric-based fats and oils. In this case, it is preferable that the content of olive oil is lower than the content of palm-based fats and oils and higher than the content of lauric-based fats and oils.

When the fats and oils of the frozen confectionery mix according to the embodiment of the present invention have both palm-based fats and oils and lauric-based fats and oils, the total content of the palm-based fats and oils and the lauric-based fats and oils is for frozen confectionery. It can be 50 to 90% by mass, preferably 70 to 90% by mass, and more preferably 75 to 85% by mass with respect to the total amount of fats and oils in the mix.

When the fats and oils of the frozen confectionery mix according to the embodiment of the present invention have both palm-based fats and oils and lauric-based fats and oils, the inclusion of palm-based fats and oils in the fats and oils of the frozen confectionery mix according to the embodiment of the present invention. The amount is 50 to 85% by mass, preferably 60 to 75% by mass, and more preferably 65 to 70% by mass with respect to the total amount of fats and oils in the frozen confectionery mix. The content of lauric-based fats and oils in the fats and oils of the frozen confectionery mix according to the embodiment of the present invention is 5 to 30% by mass, preferably 7 to 30% by mass, based on the total amount of the fats and oils in the frozen confectionery mix. It is 20% by mass, more preferably 10 to 15% by mass. When the content of the palm-based fat and oil and the content of the lauric-based fat and oil are within the above ranges, the obtained frozen confectionery has a sharp melting in the mouth, which is preferable.

The frozen confectionery mix according to the embodiment of the present invention may contain 3.0 to 8.0% by mass of HHH in fats and oils. Here, H is a saturated fatty acid having 16 or more carbon atoms, and HHH is a triglyceride in which three molecules of H are ester-bonded to one molecule of glycerin. H, which constitutes HHH, does not have to be the same fatty acid as long as it is a saturated fatty acid having 16 or more carbon atoms, and may be any combination. H is preferably a linear saturated fatty acid having 16 to 22 carbon atoms, and more preferably a linear saturated fatty acid having 16 to 18 carbon atoms. HHH is more preferably contained in the fat and oil of the frozen confectionery mix in an amount of 3.5 to 7.5% by mass, and even more preferably in an amount of 4.0 to 7.0% by mass. When HHH is contained in the fats and oils of the frozen confectionery mix within the above range, the richness of the frozen confectionery frozen in the mix is increased, and as a secondary effect, the frozen confectionery is given a body feeling.

The frozen confectionery mix according to the embodiment of the present invention may contain 3.0 to 25.0% by mass of UUU in fats and oils. Here, U is an unsaturated fatty acid having 16 or more carbon atoms, and UUU is a triglyceride in which three molecules of U are ester-bonded to one molecule of glycerin. The U constituting UUU does not have to be the same fatty acid as long as it is an unsaturated fatty acid having 16 or more carbon atoms, and may be any combination. U is preferably a linear unsaturated fatty acid having 16 to 22 carbon atoms, and more preferably a linear unsaturated fatty acid having 16 to 18 carbon atoms. UUU is more preferably contained in the fats and oils of the frozen confectionery mix in an amount of 6.0 to 23.0% by mass, and even more preferably 10.0 to 20.0% by mass. When UUU is contained in the fats and oils of the frozen confectionery mix within the above range, the richness of the frozen confectionery frozen in the mix is increased.

The frozen confectionery mix according to the embodiment of the present invention may also contain 25 to 40% by mass of SU2 in the fat and oil. Here, S is a saturated fatty acid, U is an unsaturated fatty acid, and SU2 is a triglyceride in which two molecules of U and one molecule of S are ester-bonded to one molecule of glycerin. SU2 is more preferably contained in the fat and oil of the frozen confectionery mix in an amount of 30 to 35% by mass, and further preferably contained in an amount of 31 to 33% by mass. When SU2 is contained in the fats and oils of the frozen confectionery mix within the above range, the obtained frozen confectionery has a sharp melting in the mouth, which is preferable.

The fats and oils used in the frozen confectionery mix according to the embodiment of the present invention are such that the fats and oils contained in the frozen confectionery mix are at least one of palm-based fats and oils and lauric-based fats and oils, and olive oil, and the olive oil in the fats and oils. As long as the condition that the content of the above is 10 to 50% by mass is satisfied, there is no particular limitation. Any edible fats and oils can be used in any combination. For example, palm oil, palm kernel oil, palm oil, palm fractionated oil (palm olein and palm super olein, etc.), shea butter, sal fat, ilippe fat, soybean oil, rapeseed oil, safflower oil, sunflower oil, rice oil, corn. Oil, sesame oil, cottonseed oil, safflower oil, flaxseed oil, milk fat, lard, beef fat, fish oil and cocoa butter, and these fats and oils are mixed, separated, hydrogenated, ester exchange, etc. You may use the performed oil and fat.

The frozen confectionery mix according to one of the preferred embodiments of the present invention may also contain milk fat in the fat. The milk fat in the present invention includes so-called milk fat and its processed products, and more specifically, butter, butter oil or a fractionated oil thereof, a fermented product of the fractionated oil, fermented butter, fermented butter oil, or them. Examples thereof include separated oils of the above, and one or more of them can be arbitrarily used. The fats and oils contained in the mixed for frozen confectionery according to the embodiment of the present invention preferably contain milk fat in an amount of 2 to 50% by mass, more preferably 4 to 30% by mass, still more preferably 5 to 20% by mass. contains. When the content of milk fat in the fat and oil contained in the frozen confectionery mix is within the above range, the rich taste of the frozen confectionery frozen in the frozen confectionery mix is synergistically rich in the rich taste of olive oil and milk fat. It becomes.

The frozen confectionery mix according to the embodiment of the present invention may contain 2 to 20% by mass of fats and oils. The fat and oil content in the frozen confectionery mix according to the embodiment of the present invention is more preferably 3 to 16% by mass, still more preferably 4 to 14% by mass.
In the present invention, the content of fats and oils contained in the mixed for frozen confectionery also includes the content of fats and oils in the oil-containing components blended in the mix. For example, when 5% by mass of cocoa powder having a fat content of 12% by mass is contained in the mix, 0.6% by mass (= 5 × 0.12) of cocoa powder-derived fat and oil is added to the fat and oil contained in the mix. include.

In addition to the above fats and oils, the frozen confectionery mix according to the embodiment of the present invention uses water, dairy products, sugars, emulsifiers, stabilizers, flavors, flavoring agents, etc., which are usually used in frozen confectionery mixes. You may. Examples of the dairy products include milk, skim milk, fresh cream, butter, skim milk powder, full fat powder, sweetened full fat condensed milk, sweetened skim milk powder, concentrated milk and the like. Examples of the sugar include sugar, glucose, fructose, high fructose corn syrup, starch syrup, powdered candy, and dextrin. Examples of the emulsifier include lecithin, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, and polysorbate. Examples of the stabilizer include guar gum, locust bean gum, xanthan gum, gellan gum, gums such as Arabic gum, cornstarch, carrageenan, sodium alginate, CMC, fine cellulose, gelatin, agar, pectin and the like, as well as phosphates. Salts are mentioned. Examples of the flavoring agent include cacao mass, cocoa powder, fruit juice, and pulp.

The frozen confectionery mix according to the embodiment of the present invention can be produced according to a general method for producing an oil-in-water emulsion. The mix is made by heating and dissolving, for example, milk, cream, butter, dairy products such as skim milk powder, sugars such as sugar and dextrin, edible oils and fats, emulsifiers and stabilizers, and aging them in a homogenizer. Can be prepared by

The frozen confectionery according to the embodiment of the present invention is a frozen confectionery obtained by using the frozen confectionery mix according to the embodiment of the present invention. The frozen confectionery according to the embodiment of the present invention is, for example, frozen by adding a flavoring agent, a flavoring agent, etc. to the frozen confectionery mix according to the embodiment of the present invention, if necessary, and subjected to a freezing and curing step. Can be manufactured after.

The frozen confectionery according to the embodiment of the present invention is preferably ice cream, ice milk, or lacto ice according to the classification of ice cream as stipulated in the Ordinance of the Ministry of Milk, etc. and the Fair Competition Code, and is preferably ice milk, lacto ice. Is more preferable.

Hereinafter, the present invention will be described in more detail by way of examples. However, the present invention is not limited to the contents of the following examples.

<Measurement method>
The fatty acid content, triacylglycerol content, and iodine value of the fats and oils shown below were measured by the following methods.
The content of each fatty acid constituting the fat and oil was measured by a method based on a gas chromatograph method (AOCS Ce1f-96).
The content of each triacylglycerol constituting the fat and oil was measured by a method based on a gas chromatograph method (JAOCS, vol70, 11, 1111-1114 (1993)).
The iodine value of fats and oils was measured according to "2.3.4.1-1996 iodine value (Wiiss-cyclohexane method)" of "Standard Oil and Fat Analysis Test Method" edited by Japan Oil Chemists' Society.
The overrun (OR) of frozen confectionery was measured according to the following formula.
OR = (XY) / Y × 100
(Here, X: Weight of frozen confectionery mix per fixed volume (g))
Y: Weight (g) of frozen confectionery after freezing per fixed volume)

<Preparation of fats and oils>
The following edible oils and fats were prepared.
Palm oil (PMO, iodine value 52, manufactured by Nisshin Oillio Group Co., Ltd.)
Palm oil (CNO, manufactured by Nisshin Oillio Group Co., Ltd.)
Olive oil 1 (extra virgin olive oil, made in Italy, manufactured by Nisshin Oillio Group Co., Ltd.)
Olive oil 2 (Pure olive oil, made in Italy, manufactured by Nisshin Oillio Group Co., Ltd.)
Olive oil 3 (extra virgin olive oil, from Spain)
Olive oil 4 (pure olive oil, from Spain)
Rapeseed oil (RSO, manufactured by Nisshin Oillio Group Co., Ltd.)

<Preparation and evaluation of frozen confectionery mix and frozen confectionery>
Fats and oils 1 to 9 were prepared according to the fat and oil formulations in Tables 1 and 2. According to the composition of the mixed for frozen confectionery in Table 3, the mixes of Examples 1 to 6 and Comparative Examples 1 to 3 using fats and oils 1 to 9, respectively, were prepared according to the following procedure. In addition, ice creams were prepared according to the following procedure using the prepared mix. Further, olive oil 1 was added to the ice creams prepared using the mix of Comparative Example 1 according to the following procedure to prepare the ice creams of Comparative Example 4. The prepared ice creams were evaluated for flavor, texture, and melting in the mouth according to the following criteria. The results are shown in Tables 5 and 6.

(Mix for frozen confectionery and method for preparing frozen confectionery)
The components of the aqueous phase such as skim milk powder, starch syrup, sugar, and water were mixed, and the temperature was raised by stirring to 70 ° C., then the components of the oil phase were added, and the temperature was further raised to 80 ° C. Then, it was finely homogenized using a homogenizer to prepare a mix of Examples 1 to 6 and Comparative Examples 1 to 3. Each of the prepared mixes was frozen using an ice creamer to obtain ice creams of Examples 1 to 6 and Comparative Examples 1 to 3 in which the overrun was adjusted to 80 (those whose overrun did not reach 80). Prepared for maximum overrun).

(Addition of olive oil 1)
Olive oil 1 was added to about 43 g of the ice creams of Comparative Example 1, and the mixture was well stirred with a spoon so that the olive oil 1 spreads over the ice creams 1. Then, the obtained ice creams were stored at −20 ° C. for 24 hours to obtain the ice creams of Comparative Example 4. Here, 1.29 g of olive oil 1 was added so that the content of olive oil 1 in the fats and oils in the ice creams was 35% by mass.

(Triglyceride composition of fats and oils contained in ice cream)
Table 4 shows fats and oils 1 (Example 1), fats and oils 5 (Example 5), fats and oils 6 (Example 6), fats and oils 7 (Comparative Example 1), fats and oils 8 (Comparative Example 2), and fats and oils 9 (Comparative Example 3). ) Triglyceride composition is shown.

(Evaluation method of flavor, texture and mouthfeel)
The flavor, texture, and melting of ice cream stored at -20 ° C for 72 hours were eaten by a panel of 5 people and scored according to the following evaluation criteria. Each item was comprehensively evaluated according to the criteria shown below based on the total score. Those with a flavor of "○" or higher and no "x" in other items were considered as acceptable.

Evaluation criteria for flavor 3 ・ ・ ・ Strong and refreshing 2 ・ ・ ・ Rich and refreshing but slightly weak 1 ・ ・ ・ Normal 0 ・ ・ ・ Bitter

Evaluation criteria for texture 3 ... Smooth 2 ... Slightly smooth 1 ... Normal 0 ... Crispy

Evaluation criteria for mouthfeel 3 ・ ・ ・ Very good mouthfeel 2 ・ ・ ・ Good mouthfeel 1 ・ ・ ・ Normal 0 ・ ・ ・ Poor mouthfeel

Comprehensive evaluation criteria Total scoring evaluation 13 or more and 15 or less ◎ (Very good)
9 or more and 12 or less ○ (Good)
5 or more and 8 or less △ (usually)
0 or more and 4 or less × (defective)

Claims (5)

A mixed for frozen confectionery containing 3 to 16% by mass of fats and oils.
To the fat and oil has a both palm-based fats and lauric fat, and olive oil, of the oil or fat content of the palm-based oil is 40 to 85 wt%, the content of the lauric fats Is 5 to 30% by mass, and the content of the olive oil is 10 to 50% by mass. The frozen confectionery mix according to claim 1, wherein the olive oil is pure olive oil or virgin olive oil. The mixed for frozen confectionery according to claim 1 or 2 , wherein the palm-based oil is palm oil and the lauric-based oil is coconut oil. The mixed for frozen confectionery according to any one of claims 1 to 3, wherein the fat and oil contains 3.0 to 25.0% by mass of UUU.
(However, U means an unsaturated fatty acid having 16 or more carbon atoms, and UUU means a triglyceride in which 3 molecules of U are ester-bonded to 1 molecule of glycerin). A frozen confectionery in which the frozen confectionery mix according to any one of claims 1 to 4 is in a frozen state.