JP7450279B2 - Foamed foodstuffs and their manufacturing method - Google Patents

Description

The present invention relates to a foamed food product, a method for producing the same, and an extraction unit from strawberry stems or leaves, and more particularly relates to an improvement in a method for producing a foamed food product for foaming creamy foods.

Creams such as fresh cream, ice cream, and soft serve cream can be formed into a variety of shapes while maintaining appropriate softness by incorporating air and foaming them. For this reason, foamed cream is widely used for decorating foods such as desserts.

If such foamed cream is left at room temperature for a long time, it will not be able to maintain its foamed state and will lose its shape, so it must be stored at low temperatures. On the other hand, for example, Patent Document 1 discloses that by adding an extract extracted from strawberry fruits, the shape retention of the cream is improved and the shape of the cream after foaming is maintained at room temperature for a long time. is listed.

JP2019-170330

In the cream described in Patent Document 1, the shape of the cream after foaming can be maintained at room temperature for a long time, but the color derived from the strawberry fruit develops in the cream, making it difficult to use due to limitations in appearance. The problem was that it was limited.

The present invention has been made in view of the above-mentioned circumstances, and an object of the present invention is to provide a foamed food product that is more versatile than conventional foods and that can maintain its foamed shape at room temperature for a longer period of time. With the goal. A further object of the present invention is to provide a method for producing foamed foodstuffs that can maintain their foamed shape at room temperature for a longer period of time by increasing their heat insulation properties.

In view of the above-mentioned circumstances, the present inventor conducted intensive studies and found that adding an extract extracted from fruit stems or leaves is effective in maintaining the shape for a long time at room temperature. , completed the present invention.

The first method for producing a foamed frozen food product according to the present invention includes a foaming step of mixing and foaming an extract extracted from fruit stems or leaves into a cream raw material to obtain a creamy food; The method includes a molding step of molding a foamed creamy food product and a freezing step of freezing the molded creamy food product.

The second method for producing a foamed frozen food according to the present invention includes an extraction step of heating fruit stems or leaves at 85° C. or higher and 125° C. or lower for 10 minutes or more to extract an extract; A foaming step of adding and foaming the extracted liquid to a volume ratio of 0.5% or more and less than 10% to obtain a creamy food, and a molding step of molding the foamed creamy food. and a freezing step of freezing the shaped creamy food.

In the extraction step, the fruit stems or leaves are extracted with hot water under the conditions of 30 minutes or more at 85° C. or higher and 95° C. or lower, or 10 minutes or more at 115° C. or higher and 125° C. or lower.

The foamed food product according to the third aspect of the present invention includes a creamy food product that has been foamed and an extract extracted from fruit stems or leaves that is added to the creamy food product.

The extract is obtained by hot water extraction from strawberry stems or leaves under conditions of 30 minutes or more at 85° C. or more and 95° C. or less, or 10 minutes or more at 115° C. or more and 125° C. or less.

The foamed food product of the present invention is more versatile and has higher shape retention than conventional products.

FIG. 2 is a diagram comparing the color of an extract obtained by boiling down strawberry stems and leaves with the color of strawberry fruit juice (comparative example). This figure compares the shape retention (30 minutes from start) of cream containing 0.5% extract from strawberry stems and leaves and cream containing 1.0% concentrated strawberry juice (comparative example). be. A diagram comparing the shape retention (60 to 75 minutes) of cream containing 0.5% extract from strawberry stems and leaves and cream containing 1.0% concentrated strawberry juice (comparative example). It is.

The creamy food of the present invention is an oil-in-water emulsion that can be foamed, and specifically includes fresh cream, ice cream before foaming, and soft serve ice cream. Fresh cream is not limited to a milk fat content of 18% or more; for example, it may contain milk fat with a stabilizer or emulsifier added, or vegetable fat with skim milk powder, an emulsifier, or a stabilizer. Alternatively, a synthetic cream containing water or the like may be used. Furthermore, ice cream is an ice confectionery that contains milk solids and is produced by foaming, and is not limited to a milk solids content of 15% or more.

The cream of this embodiment is a general term for a creamy food or a mixture of a creamy food and an extract from fruit stems or leaves. Cream includes both before and after foaming, such as ice cream made by adding hot water extract from strawberry stems or leaves and foaming, and creams in between. Contains products.

Hereinafter, the foamed foodstuff of the present invention and the method for producing the same will be explained. The foamed food product of the present invention is obtained by adding an extract extracted from fruit stems or leaves to a creamy food product and foaming the resulting product. By adding stem or leaf extracts to creamy foods, it is possible to improve the shape retention of the cream after foaming and maintain the shape of the cream at room temperature for a long time while suppressing the impact on the appearance. . Furthermore, conventionally, when foamed cream is frozen and thawed, a phenomenon called syneresis occurs in which water and fat in the cream separate, and there has been a problem that the foamed state of the cream cannot be maintained. In particular, when the creamy food is fresh cream, there is a problem in that the foamed cream cannot be stored for a long period of time because if the foamed cream is frozen, it becomes water separated. In contrast, in the present invention, by adding a stem or leaf extract to a creamy food and foaming it, syneresis can be suppressed during freezing and thawing. Moreover, by suppressing syneresis, the taste before freezing can be maintained even after thawing. In particular, when the creamy food is fresh cream, the foamed cream can be frozen and stored without water separation, which is very convenient.

<Extract from fruit stems or leaves>
The extract of the present invention is a food obtained by processing fruit stems or leaves by heating, crushing, etc. It is desirable that the fruit used for this extract be one containing a large amount of pectin, citric acid, and polyphenols. For example, strawberries, oranges, apples, peaches, grapes, blueberries, lemons, melons, bananas and mangoes are suitable. It may also be a combination of two or more types of fruits. In particular, it has been confirmed that extracts using strawberry stems or leaves have remarkable effects on maintaining the shape of cream for a long time after foaming and suppressing syneresis.

Further, according to the present invention, the amount added to the cream can be reduced compared to the case where strawberry fruit is used as described in Patent Document 1. Therefore, the melt-in-the-mouth quality of the cream is not impaired, and the influence on the appearance can be suppressed. Furthermore, compared to the case where fruits are used, the influence on the taste of the cream can be suppressed.

In addition, the extract of the present invention is preferably only water-soluble components extracted from strawberry stems or leaves with water. By removing insoluble components from fruits, stems, and leaves, the concentration of the extract remains constant in the foamed cream. Therefore, there is no unevenness in the effect of maintaining the foaming state in the cream. Insoluble components refer to components that are not dissolved in water, and are removed by, for example, filtration.

Furthermore, when producing the extract, it is desirable to remove insoluble components after boiling the fruit stems or leaves. By boiling down the stems or leaves of the fruit before removing the insoluble components, the polyphenols contained in the insoluble components dissolve into the extract, making it possible to increase the amount of polyphenols contained in the extract. Polyphenols have properties as surfactants and can maintain the foaming state of creams. Therefore, by producing an extract using a method that increases the concentration of polyphenols as described above, more significant effects can be obtained both in maintaining the shape of the cream for a long time after foaming and in suppressing syneresis. Polyphenols are contained in, for example, strawberries, oranges, apples, peaches, grapes, blueberries, lemons, melons, bananas, and mangoes.

<Other materials>
According to the invention, sweeteners can be added to the creamy dairy product, stem or leaf extract, or mixtures thereof. Sweeteners include, for example, sugar, powdered sugar, lactose, glucose, fructose, maltose, starch syrup, oligosaccharides, trehalose, sorbitol, xylitol, mannitol, sucralose, stevia, aspartame, acesulfame potassium, honey, and saccharin.

In the present invention, in addition to the above-mentioned components, for example, chocolate, matcha, processed egg products, fragrances, colorants, preservatives, etc. can be appropriately selected and added.

<Manufacturing process of foamed ingredients>
The foamed foodstuff of the present invention can be produced by the following steps.
(A) A step of adding the stem or leaf extract to a creamy food and foaming it. (B) A step of molding the foamed cream. Each step of (A) and (B) will be explained in detail below.

Process (A):
Add stem or leaf extract to creamy foods. At this time, it is desirable to add the extract in an amount of 0.5% or more based on the volume of the creamy food before foaming. By adding the extract in this proportion, the cream after foaming can have significant effects in both long-term shape maintenance and syneresis inhibition. In particular, the shape retention effect can be obtained even if the proportion of the extract is reduced compared to the case of Patent Document 1 (2% or more).

Next, the creamy food and extract mixture is whipped. Due to the action of pectin and polyphenols contained in the extract, it is possible to foam easily in a shorter time than when no extract is added.

Process (B):
Shape the whipped cream. For example, cream is placed in a container, or cream is squeezed using a nozzle. Examples of confectionery produced by steps (A) and (B) include cakes, mousses, parfaits, ice creams, and soft serve ice creams.

According to the present invention, the shape of the cream after molding can be maintained at room temperature for a long time. Furthermore, since syneresis of the cream during freezing and thawing can be suppressed, the cream after being molded can be frozen and stored. Specifically, confectionery decorated with cream can be stored for a long period of time. Furthermore, even if the cream is repeatedly frozen and thawed, syneresis of the cream is suppressed, making temperature control during distribution easier. In addition, in this invention, the process of shaping|molding the cream after foaming is not essential and can be omitted.

Strawberry stems and leaves were boiled and then squeezed to produce an extract, which was further heated and concentrated to obtain a concentrated extract with a solid content of 65% by mass. 5 ml of this concentrated extract and 100 g of sugar were added to 100 ml of pure milk fat fresh cream with a solid content of 20 to 30% by mass, mixed until there were no lumps of the concentrated extract, and further whipped to obtain cream. . When the whipped cream was allowed to stand still, it became hard enough to stand on its own.

FIG. 1 is a diagram comparing the color of an extract obtained by boiling down strawberry stems and leaves with the color of strawberry fruit juice.
As shown in FIG. 1, the juice of strawberry fruits has a deep red color, which affects the appearance of creams and the like. On the other hand, the extract from the stems and leaves has a lighter color than the juice of strawberry fruit, and the influence on the appearance of foods such as cream is suppressed.

Figures 2 and 3 compare the shape retention of ice cream containing 0.5% extract from strawberry stems and leaves and ice cream containing 1.0% concentrated strawberry juice (comparative example). This is a diagram.
As can be seen from FIGS. 2 and 3, the extract from strawberry stems and leaves exhibits shape retention that is equal to or better than that of concentrated strawberry juice even if the amount added is smaller than that of concentrated strawberry juice.
Note that if 2 ml or more of concentrated strawberry juice with a solid content of 39% is added to 100 ml of fresh cream, the sourness of the strawberries will be added to the fresh cream, which will affect the taste.

[Modification 1]
As a modification of the above embodiment, an example will be described in which a concentrated extract is extracted from strawberry stems and leaves at high temperature and high pressure to further improve the shape retention of creamy foods. In Modified Example 1, strawberry stems and leaves are heated to 150° C. or more and 250° C. or less under high pressure of 1.5 atm or more and 3.0 atm or less to extract a concentrated extract. More specifically, strawberry stems and leaves are boiled at 190°C or more and 210°C or less under high pressure of 1.9 atm or more and 2.2 atm or less, and then insoluble components are removed to extract a concentrated extract. .
The concentrated extract extracted in this way is added to a creamy food so that the volume ratio is 0.5% or more and less than 10%, and foamed.
By shaping the foamed mixture and freezing it, an ice cream-like food product with high shape retention is produced.

Claims (4)

A foaming step of mixing and foaming an extract extracted from strawberry stems or leaves, which is lighter in color than strawberry fruit juice , into the cream raw material to obtain a creamy food;
a molding step of molding the foamed creamy food;
a freezing step of freezing the shaped creamy food;
In the foaming step, the extracted extract is added to the cream raw material in a volume ratio of 0.5% or more and less than 10% and foamed.
A method for producing foamed frozen foods. An extraction step of heating strawberry stems or leaves at 85°C or higher and 125°C or lower for 10 minutes or more to extract an extract that is lighter in color than strawberry fruit juice ;
A foaming step of adding and foaming the extracted liquid to the cream raw material so that the volume ratio is 0.5% or more and less than 10%, to obtain a creamy food;
a molding step of molding the foamed creamy food;
A method for producing a foamed frozen food product, comprising: a freezing step of freezing a shaped creamy food product. The frozen foodstuff according to claim 2, wherein the extraction step involves hot water extraction from strawberry stems or leaves under conditions of 30 minutes or more at 85°C or higher and 95°C or lower, or 10 minutes or more at 115°C or higher and 125°C or lower. manufacturing method. A creamy food that has been whipped;
an extract that is lighter in color than strawberry fruit juice, which is extracted from strawberry stems or leaves and is added to the creamy food;
has
The extract is 0.5% or more and less than 10% by volume of the creamy food.
Foamed ingredients.

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