JP7426428B2 - Frozen dessert and its manufacturing method - Google Patents

Description

The present invention relates to a frozen dessert and a method for producing the same.

With the growth of the frozen dessert market, consumers' preference for frozen desserts in terms of taste, appearance, texture, etc. is increasing, and manufacturers must strive to improve quality in order to meet such consumer needs. One such example is frozen desserts, which retain their shape for a long time even when left at room temperature, making them enjoyable to eat.

Frozen desserts containing gelatin for the purpose of imparting shape retention properties are known (see Patent Document 1).

Patent Document 1 describes ice creams that have good physical properties and texture characteristic of ice creams when frozen, and have excellent shape retention, moderate physical properties, and mousse-like texture when thawed. Ice creams, which are characterized by containing gelatin and microcrystalline cellulose and are mousse-like in a thawed state, are disclosed.

Furthermore, frozen desserts containing soybean-derived water-soluble hemicellulose for the purpose of imparting shape retention (shape retention) are known (see Patent Document 2).

In addition, although it is not intended to impart shape retention, frozen desserts containing gelatin and soybean polysaccharides contain milk raw materials, gelatin, soybean polysaccharides, and pectin, and have a total solid concentration of 20.0. -40.0% by mass, non-fat milk solids concentration is 0.5-12.0% by mass, pH is 3.0-4.5, and viscosity at 10°C is 500mPa・s or less. A frozen yogurt manufactured using a certain acidic liquid soft mix is known (see Patent Document 3).

Japanese Patent Application Publication No. 2012-223090 Japanese Patent Application Publication No. 2001-161280 JP2021-61770A

As mentioned above, it is already known that adding gelatin to frozen desserts improves the shape retention of the frozen desserts. However, in order to have sufficient shape retention, it is necessary to incorporate a large amount of gelatin, so if the aging time is long in the mass production of frozen desserts, the frozen desserts may be mixed while cooling in the tank. The problem arises that it cannot be produced on a frozen dessert production line (meaning a production line for mass production; the same shall apply hereinafter). Specifically, the present inventors have discovered that when more than 0.5% by mass of gelatin is blended, the risk of gelation of the frozen dessert mix during aging in the tank increases in the above case.

Therefore, an object of the present invention is to provide a frozen dessert mix that can be produced on a frozen dessert production line without the risk of gelation during cooling in a tank even when aging takes a long time in a mass production site of frozen desserts. An object of the present invention is to provide a frozen confectionery that can be used as a frozen dessert and has sufficient shape-retaining properties, and a method for producing the same.

In order to achieve the above object, the present invention provides the following frozen dessert and its manufacturing method.

[1] A frozen dessert consisting of a frozen dessert mix having a gelatin content of 0.35% by mass or more and 0.5% by mass or less, and a soybean polysaccharide content of 0.2% by mass or more and 0.4% by mass or less.
[2] The frozen dessert according to [1], wherein the frozen dessert mix has a soybean polysaccharide content of 0.3% by mass or more and 0.4% by mass or less.
[3] The frozen dessert according to [1] or [2], wherein the frozen dessert mix is a mix of ice creams.
[4] A frozen dessert comprising the frozen dessert according to any one of [1] to [3] above as part of its composition.
[5] A step of preparing a frozen dessert mix by blending 0.35% by mass or more and 0.5% by mass or less of gelatin and 0.2% by mass or more and 0.4% by mass or less of soybean polysaccharide into the frozen dessert mix material; A method for producing a frozen dessert, comprising the step of producing a frozen dessert from the frozen dessert mix.

According to the present invention, there is no risk that the frozen dessert mix will gel during cooling in a tank even when the aging time is long at a site where frozen desserts are mass produced, and the frozen dessert mix can be manufactured on a frozen dessert production line. Furthermore, it is possible to provide a frozen dessert having sufficient shape retention and a method for producing the same.

Hereinafter, embodiments of the present invention will be specifically described, but the present invention is not limited to these, and various modifications can be made without departing from the gist thereof.

In the embodiments of the present invention, the description of X (numerical value) to Y (numeric value) means a value of X or more and Y or less, unless otherwise specified.

[Frozen dessert]
The frozen dessert according to the embodiment of the present invention (hereinafter referred to as "the present embodiment") has a gelatin content of 0.35% by mass or more and 0.5% by mass or less, and a soybean polysaccharide content of 0.2% by mass. It consists of a frozen dessert mix with a content of at least 0.4% by mass. This will be explained in detail below.

The frozen dessert of this embodiment is a confectionery containing milk solids and stored under freezing conditions (excluding fermented milk), and includes ice creams.

Ice creams include ice cream, ice milk, and lacto ice. Ice creams, ice cream, ice milk, and lacto ice are subject to the "Ministerial Ordinance Concerning Ingredient Standards for Milk and Dairy Products" (Ministry of Health and Welfare Ordinance No. 52 of December 27, 1950, last revised: December 4, 2020) (Ministry of Health, Labor and Welfare Ordinance No. 194). For example, in the above ministerial ordinance, "ice creams" are products that are processed from milk or foods made from milk or frozen as main ingredients, and have a milk solids content of 3.0% or more. (excluding fermented milk).

The frozen dessert of this embodiment is manufactured using the following frozen dessert mix as a material.

The frozen dessert mix in this embodiment includes frozen dessert mixes commonly used in the production of ice creams. Examples include ice cream mix, ice milk mix, and lacto ice mix.

The frozen dessert mix in this embodiment contains 0.35% by mass or more and 0.5% by mass or less of gelatin. The lower limit of the gelatin content is preferably 0.37% by mass, more preferably 0.39% by mass. The upper limit of the gelatin content is preferably 0.47% by mass, more preferably 0.45% by mass.

The gelatin is not particularly limited as long as it is edible, and for example, gelatin derived from cow bone, cow skin, pig skin, or fish scales can be used.

Moreover, the frozen dessert mix in this embodiment contains soybean polysaccharide from 0.2% by mass to 0.4% by mass. The lower limit of the soybean polysaccharide content is preferably 0.25% by mass, more preferably 0.3% by mass.

Soybean polysaccharides are water-soluble soybean polysaccharides obtained from okara through processes such as extraction and purification under weak acidity. Soybean polysaccharides are biopolymer substances made by combining various sugars, and the main constituent sugars are galactose, arabinose, and galacturonic acid. Commercially available soybean polysaccharides can be used, such as "SM-640", "SM-660", "SM-700", and "SM-900" manufactured by San-Ei Gen FFI Co., Ltd. , "SM-920".

The ingredients other than gelatin and soybean polysaccharide in the frozen dessert mix are not particularly limited, and commonly used materials for frozen dessert mixes can be used. For example, ingredients commonly used in ice cream mixes, ice milk mixes, lacto ice mixes can be used. Specifically, for example, carbohydrates and sweeteners such as sugar, high-fructose sugar, starch syrup, and powdered starch syrup (including sugars and polysaccharides other than the above-mentioned soybean polysaccharides); fruit juice; fruit pulp; oils and fats; raw milk; cream; Dairy products such as skim milk powder; emulsifiers; thickening stabilizers; fragrances; coloring agents; acidulants; seasonings; manufacturing agents; pH adjusters; water (including ice); alcohol; eggs; salt; chocolate, matcha, Examples include auxiliary raw materials that exhibit flavors such as nuts, red bean paste, and caramel. The amount of each ingredient is not particularly limited, and can be determined as appropriate depending on the type of frozen dessert.

The amount of solid content contained in the frozen dessert mix can be, for example, 15 to 55% by mass, preferably 20 to 50% by mass, and preferably 25 to 45% by mass, based on the mass of the frozen dessert mix. The content is more preferably 30 to 40% by mass.

The frozen dessert of this embodiment preferably has an overrun of 0 to 150%, more preferably 10 to 100%, and even more preferably 20 to 90%. Note that the overrun is the air content in the frozen dessert mix that exceeds the volume of the frozen dessert mix by incorporating air into the frozen dessert mix, and is a value calculated by the following formula.
Overrun (%) = [(mass of frozen dessert mix - mass of frozen dessert with the same volume as the frozen dessert mix) / mass of frozen dessert with the same volume as the frozen dessert mix] x 100

The frozen dessert of this embodiment may be an embodiment in which the frozen dessert constitutes the entire frozen dessert as a product, or an embodiment in which it constitutes a part of the frozen dessert as a product. Examples of frozen desserts that include the frozen dessert of this embodiment as part of the structure include embodiments in which the frozen dessert of this embodiment forms a coating layer that covers a center made of a material different from the frozen dessert mix, and vice versa. (That is, an embodiment in which the frozen dessert of this embodiment constitutes the center and the covering layer is made of a material different from the frozen dessert mix).

Materials different from the above frozen dessert mix include, for example, a frozen dessert mix different from the above frozen dessert mix (for example, a frozen dessert mix with a gelatin content of less than 0.35% by mass or a frozen dessert mix with a soybean polysaccharide content of less than 0.2% by mass). , chocolate, caramel, condensed milk, fruit juice, fruit, etc., and it is not limited to one type, but two or more types may be used.

The shape of the frozen dessert of this embodiment is not particularly limited and can be various shapes, such as cup shape, bar shape, cone shape, monaka shape, sand ice shape, cake shape (hole shape, cut shape). shape, Noel shape), spherical, hemispherical.

[Frozen dessert manufacturing method]
The method for manufacturing a frozen dessert according to the present embodiment is the method for manufacturing a frozen dessert according to the present embodiment described above, wherein the gelatin is 0.35% by mass or more and 0.5% by mass or less, and the soybean polysaccharide is 0.2% by mass or more and 0% by mass or less. .4% by mass or less to prepare a frozen dessert mix, and a step of manufacturing a frozen dessert from the frozen dessert mix. Details of the frozen dessert, frozen dessert mix, gelatin, and soybean polysaccharide are as described above.

More specific manufacturing processes for the frozen dessert include, for example, a process of mixing and dissolving the ingredients of the frozen dessert mix to prepare a frozen dessert mix, a filtration process of the frozen dessert mix, a sterilization process, a homogenization process, a cooling process, and an aging process. (for example, below 10°C), freezing process, filling process, packaging process, and quick freezing process.

A typical frozen dessert production line is roughly divided into a blending process to create a frozen dessert mix, and a productization process to freeze, fill, harden, and package the frozen dessert mix. Each process is mechanically controlled, and continuous piping and This is carried out in an assembly line using a conveyor, and in this embodiment, frozen desserts can be manufactured using the production line.

[Effects of this embodiment]
According to this embodiment, even when the aging time is long (for example, 1 to 3 hours or more) at a mass production site of frozen desserts, there is no risk that the frozen dessert mix will gel in the tank during the aging process. It is possible to provide a frozen dessert that can be manufactured on a general frozen dessert production line and has sufficient shape retention, and a method for manufacturing the same.
Here, "sufficient shape retention" means, for example, at room temperature (e.g. 23°C) for 30 minutes or more, preferably 35 minutes or more, more preferably 45 minutes or more, even more preferably 55 minutes or more. This refers to the fact that melted frozen desserts do not drip from the frozen desserts that have been placed on the table.

Further, according to the present embodiment, in addition to the above-mentioned effects, it is possible to provide a frozen dessert that melts in the mouth, feels cold, has good flavor release, and has a body feeling similar to ice cream, and a method for producing the same.

Next, the present invention will be explained with reference to Examples, but the present invention is not limited to these Examples.

<Manufacture of frozen desserts>
Twenty types of frozen dessert mixes were prepared by mixing and dissolving gelatin, soybean polysaccharide, skim milk powder, butter, sugar, starch syrup, vegetable oil, emulsifier, fragrance, and water in the amounts listed in Tables 1 and 2. The solids content in the frozen dessert mix was approximately 33.5%. As the soybean polysaccharide, "SM-640" manufactured by San-Ei Gen FFI Co., Ltd. was used.

For each prepared frozen dessert mix, using a commonly used ice cream production line, after mixing the raw materials, homogenization with a homogenizer, and high temperature short-time pasteurization (HTST). , heat sterilization at 72-85℃ for 15 seconds or more, cooling (passes between HTST plates in a few seconds), aging (below 10℃, about 3-12 hours), freezing, and filling. x height: 40 mm, 90 ml cup container, 58.2 g, overrun 70%) was produced and quickly frozen at -35°C.
Regarding the frozen dessert mix with a gelatin content of 0.55% by mass, the frozen dessert mix gelled in the above aging process and did not flow out from the aging tank, so the above production line was not used and the experimenter did not use the above production line. The frozen dessert (diameter: 65 mm x height: 40 mm, 90 ml cup container, 58.2 g, overrun 70%) was prepared in the following order: heat sterilization, homogenization, cooling to about 30°C, freezing, and filling. Manufactured.

<Presence or absence of gelation during the manufacturing process>
During the production of the frozen dessert, the presence or absence of gelation of the frozen dessert mix during the aging process was confirmed. The results are shown in Table 2 below. Note that "gelling" here means that the frozen dessert mix gels and does not flow out of the aging tank, and "no gelling" means that the frozen dessert mix gels and does not flow out of the aging tank. It means that the frozen dessert mix flows out from the container.

<Evaluation of shape retention (drip test)>
After storing the produced frozen dessert at -20°C for 3 hours or more, remove the frozen dessert from the cup container and place it on a mesh with a mesh opening of 4.0 m/m at room temperature (23°C), and place it on a mesh (0 minutes). The amount of dripping under the screen was measured every 5 minutes from 75 minutes to 75 minutes. The measured time at which dripping occurred for each test article is shown in Table 3 below.

<Comprehensive evaluation>
Comprehensive evaluation was performed for each test product according to the following criteria. Evaluations A and B were considered to be acceptable products. The results are shown in Table 4 below.
(Evaluation criteria)
A: There was no gelation, it could be manufactured on an ice cream manufacturing line, and it had extremely sufficient shape retention (no dripping for more than 55 minutes in a drip test).
B: There was no gelation, it could be manufactured on an ice cream production line, and it had sufficient shape retention (no dripping for more than 30 minutes in a drip test).
C: There was no gelation and it could be produced on an ice cream production line, but the shape retention was not sufficient (dropping took less than 30 minutes in a drip test)
D: Due to gelation, it could not be produced on an ice cream production line (manufactured by an experimenter), but it had extremely sufficient shape retention (no dripping for more than 55 minutes in a drip test).

<Sensory evaluation>
Frozen desserts were manufactured according to the above frozen dessert manufacturing method using the same ingredients and amounts as shown in Table 1, except that the added amounts of gelatin and soybean polysaccharide were changed to the amounts shown in Table 6. After storing the produced frozen desserts at -20°C for 3 hours or more, each test product was subjected to sensory evaluation by seven expert panelists. Criteria for each item shown in Table 5 below (melt in the mouth, coldness, flavor release, ice cream-like body feeling) were checked in advance, and evaluations were determined according to the following evaluation criteria.
The evaluation results are shown in Table 6 below.

Sensory evaluation of frozen desserts with an added amount of gelatin of 0.35% by mass and an added amount of soybean polysaccharides of 0.4% by mass, and frozen desserts with an added amount of gelatin of 0.47% by mass and an added amount of soybean polysaccharides of 0.2 to 0.4% by mass. Although evaluation has not yet been carried out, it can be inferred that the evaluation is A based on the results shown in Table 6 above.

Claims (4)

A frozen dessert comprising a frozen dessert mix having a gelatin content of 0.35% by mass or more and 0.47 % by mass or less, and a soybean polysaccharide content of 0.3 % by mass or more and 0.4% by mass or less. The frozen dessert according to claim 1 , wherein the frozen dessert mix is an ice cream mix. A frozen dessert comprising the frozen dessert according to claim 1 or 2 as a part of the composition. A step of preparing a frozen dessert mix by blending 0.35% by mass or more and 0.47 % by mass or less of gelatin and 0.3 % by mass or more and 0.4% by mass or less of soybean polysaccharide into the frozen dessert mix material;
producing a frozen dessert from the frozen dessert mix;
A method for producing frozen desserts including: