JP7664582B2 - Composition for retaining ice cream shape - Google Patents
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- JP7664582B2 JP7664582B2 JP2021070738A JP2021070738A JP7664582B2 JP 7664582 B2 JP7664582 B2 JP 7664582B2 JP 2021070738 A JP2021070738 A JP 2021070738A JP 2021070738 A JP2021070738 A JP 2021070738A JP 7664582 B2 JP7664582 B2 JP 7664582B2
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- 235000015243 ice cream Nutrition 0.000 title claims description 92
- 239000000203 mixture Substances 0.000 title claims description 35
- 239000001254 oxidized starch Substances 0.000 claims description 34
- 235000013808 oxidized starch Nutrition 0.000 claims description 34
- 229920002472 Starch Polymers 0.000 claims description 28
- 235000019698 starch Nutrition 0.000 claims description 28
- 239000008107 starch Substances 0.000 claims description 27
- 238000002844 melting Methods 0.000 claims description 11
- 230000008018 melting Effects 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 239000004615 ingredient Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 230000014759 maintenance of location Effects 0.000 claims description 4
- 235000010582 Pisum sativum Nutrition 0.000 description 16
- 235000013336 milk Nutrition 0.000 description 16
- 239000008267 milk Substances 0.000 description 16
- 210000004080 milk Anatomy 0.000 description 16
- 241000219843 Pisum Species 0.000 description 14
- 230000000694 effects Effects 0.000 description 8
- 239000000047 product Substances 0.000 description 7
- 239000007787 solid Substances 0.000 description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 239000002994 raw material Substances 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 235000013365 dairy product Nutrition 0.000 description 4
- 235000021243 milk fat Nutrition 0.000 description 4
- 239000005708 Sodium hypochlorite Substances 0.000 description 3
- 239000001913 cellulose Substances 0.000 description 3
- 229920002678 cellulose Polymers 0.000 description 3
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 3
- 240000004713 Pisum sativum Species 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000155 melt Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- DBTMGCOVALSLOR-UHFFFAOYSA-N 32-alpha-galactosyl-3-alpha-galactosyl-galactose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(OC2C(C(CO)OC(O)C2O)O)OC(CO)C1O DBTMGCOVALSLOR-UHFFFAOYSA-N 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- RXVWSYJTUUKTEA-UHFFFAOYSA-N D-maltotriose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(O)C(CO)O1 RXVWSYJTUUKTEA-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000000979 retarding effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000010186 staining Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 150000004043 trisaccharides Chemical class 0.000 description 1
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 description 1
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- Confectionery (AREA)
- Grain Derivatives (AREA)
Description
本発明は、室温以上の空気に曝されたときにもアイスクリーム類の形状を比較的長い時間保持できる、アイスクリーム保形用組成物、及びその組成物を用いたアイスクリーム並びにその製造方法に関する。 The present invention relates to a composition for retaining the shape of ice cream that can retain the shape of ice cream for a relatively long period of time even when exposed to air at room temperature or higher, and to ice cream made using the composition and a method for producing the same.
日本における「アイスクリーム類」の分類は、「乳及び乳製品の成分規格等に関する省令」（以下、「乳等省令」という。）に定められ、（１）アイスクリーム（乳固形分１５％以上、うち乳脂肪分８％以上）、（２）アイスミルク（乳固形分１０％以上、うち乳脂肪分３％以上）、（３）ラクトアイス（乳固形分３％以上）の３つに分類されている。この「アイスクリーム類」は、通常、原材料を攪拌しながら－２～－９℃で急速に冷却凍結し、容器充填後に－２５℃以下で保管されるものである。 In Japan, ice cream products are classified into three categories as stipulated in the Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products (hereinafter referred to as the "Milk Ordinance"): (1) ice cream (milk solids 15% or more, including milk fat 8% or more); (2) ice milk (milk solids 10% or more, including milk fat 3% or more); and (3) lacto ice cream (milk solids 3% or more). These ice cream products are usually made by rapidly cooling and freezing the raw materials at -2 to -9°C while stirring, and then storing them at -25°C or below after filling them into containers.
一方、日本でいう「ソフトクリーム」とは、「Ｓｏｆｔ Ｓｅｒｖｅ Ｉｃｅ Ｃｒｅａｍ」を語源とする和製英語であり、一般に、原材料を攪拌しながら－５～－７℃程度で急速に冷却凍結したものをそのまま食す点において、上の「アイスクリーム類」とは異なる。しかし、乳等省令による乳固形分・脂肪分に基づく分類上は、アイスクリーム類とソフトクリームは同一のものである。このソフトクリームは、路面店舗などにおいて、客の注文を受けてコーンカップなどの容器に盛り付けて提供する形態をとることから、高い外気温度に影響されて溶けやすく、客の衣服や店舗の床を汚すことが多いため、これを改善する手段が強く望まれていた。 On the other hand, "soft serve ice cream" in Japan is a Japanese-English word originating from "Soft Serve Ice Cream," and is generally eaten as is after the ingredients are stirred and rapidly cooled and frozen at around -5 to -7°C. It differs from the above "ice creams." However, according to the classification based on milk solids and fat content in the Milk and Milk Products Ordinance, ice creams and soft serve ice cream are the same. This soft serve ice cream is served in containers such as cones after receiving orders from customers at roadside stores, and as such is easily affected by high outside temperatures and melts easily, often staining customers' clothes and store floors, so there was a strong demand for a way to improve this.
そこで、例えば、特許文献１には、ソフトクリームの溶け落ち遅延効果を維持する手段として、植物由来の微小繊維状セルロースが開示され、特許文献２には、ソフトクリーム用保形剤として、カルボキシメチルセルロースが開示されている。また、特許文献３には、アイスクリーム類の保存流通時に生じる組織劣化の抑制方法（保形性の改善方法）として、５０％以上のマルトトリオ―スを含む糖組成物を用いる方法が開示されている。 For example, Patent Document 1 discloses plant-derived microfibrous cellulose as a means of maintaining the effect of retarding melting of soft serve ice cream, and Patent Document 2 discloses carboxymethylcellulose as a shape retaining agent for soft serve ice cream. Furthermore, Patent Document 3 discloses a method of using a sugar composition containing 50% or more maltotriose as a method of suppressing the deterioration of texture that occurs during storage and distribution of ice cream (a method of improving shape retention).
しかし、セルロース系の素材は、結晶物がアイスクリーム類の口どけに少なからず違和感を残す一方、特許文献１や２に開示される置換型や微小繊維状化されたセルロース素材であれ、口どけは改善されるものの、食品としての安全性はいまだ不明であって、実用化にまで至っていない。また、特許文献３のような三糖を主成分とする糖組成物にあっては、アイスクリーム類の口どけに違和感は生じないものの、ソフトクリームとして提供したときに、外気に影響されて表面が溶け落ちやすいという状況を改善できるほどの保形性改善効果はみられなかった。 However, cellulose-based materials leave ice creams with a somewhat unnatural texture due to their crystalline nature, while substituted or microfibrillated cellulose materials as disclosed in Patent Documents 1 and 2 improve the texture, but their safety as foods is still unclear and they have not yet been put to practical use. In addition, sugar compositions with trisaccharides as the main ingredient, as in Patent Document 3, do not cause any unnatural texture in ice creams when served as soft serve ice cream, but they do not show any shape retention improvement effect sufficient to alleviate the situation where the surface is easily melted by the outside air.
本発明の目的は、口どけがよく、室温以上の空気に曝されても溶け落ちにくいアイスクリーム類を提供することにあり、同時に、そのアイスクリーム類の保形用組成物及びそのアイスクリームの製造方法を提供することにある。 The object of the present invention is to provide ice cream that melts easily in the mouth and does not melt easily even when exposed to air at room temperature or higher, and at the same time to provide a composition for maintaining the shape of the ice cream and a method for producing the ice cream.
本発明者らは、種々検討したところ、特定の澱粉分解物、具体的には、エンドウ豆澱粉を酸化して得られる酸化澱粉が、上記課題を解決できることを見出した。 After extensive investigation, the inventors discovered that a specific starch hydrolyzate, specifically, oxidized starch obtained by oxidizing pea starch, can solve the above problems.
すなわち、本発明は、以下の［１］～［１０］から構成されるものである。
［１］エンドウ豆澱粉を原料とする酸化澱粉を含んでなる、アイスクリーム保形用組成物。
［２］酸化澱粉が、１５％（ｗ／ｖ）糊液で１０ｍＰａ・ｓ以上、かつ、１０％（ｗ／ｖ）糊液で６１００ｍＰａ・ｓ以下である、上記［１］記載のアイスクリーム保形用組成物。
［３］保形が、溶け落ちの抑制である、上記［１］又は［２］記載のアイスクリーム保形用組成物。
［４］エンドウ豆澱粉を原料とする酸化澱粉を３～４％（ｗ／ｗ）含むアイスクリームミックス。
［５］酸化澱粉が、１５％（ｗ／ｖ）糊液で１０ｍＰａ・ｓ以上、かつ、１０％（ｗ／ｖ）糊液で６１００ｍＰａ・ｓ以下である、上記［４］記載のアイスクリームミックス。
［６］エンドウ豆澱粉を原料とする酸化澱粉を３～４％（ｗ／ｗ）含むアイスクリーム。
［７］酸化澱粉が、１５％（ｗ／ｖ）糊液で１０ｍＰａ・ｓ以上、かつ、１０％（ｗ／ｖ）糊液で６１００ｍＰａ・ｓ以下である、上記［６］記載のアイスクリーム。
［８］エンドウ豆澱粉を原料とする酸化澱粉をアイスクリームの原料中に３～４％（ｗ／ｗ）添加し、６５℃以上の加熱工程をとることを特徴とする、アイスクリームの製造方法。
［９］エンドウ豆澱粉を原料とする酸化澱粉を、アイスクリームの原料中に３～４％（ｗ／ｗ）となるよう添加し加熱してから冷却する、アイスクリームの保形方法。
［１０］保形が、溶け落ちの抑制である、上記［９］記載のアイスクリームの保形方法。
That is, the present invention comprises the following [1] to [10].
[1] A composition for retaining the shape of ice cream, comprising oxidized starch made from pea starch.
[2] The composition for retaining the shape of ice cream according to the above [1], wherein the oxidized starch has a viscosity of 10 mPa·s or more in a 15% (w/v) paste and 6,100 mPa·s or less in a 10% (w/v) paste.
[3] The composition for retaining the shape of ice cream described in [1] or [2] above, wherein the shape retention is achieved by preventing melting through.
[4] An ice cream mix containing 3 to 4% (w/w) of oxidized starch derived from pea starch.
[5] The ice cream mix according to the above [4], wherein the oxidized starch has a viscosity of 10 mPa·s or more in a 15% (w/v) paste and 6,100 mPa·s or less in a 10% (w/v) paste.
[6] Ice cream containing 3-4% (w/w) of oxidized starch derived from pea starch.
[7] The ice cream according to [6] above, wherein the oxidized starch has a viscosity of 10 mPa·s or more in a 15% (w/v) paste and 6,100 mPa·s or less in a 10% (w/v) paste.
[8] A method for producing ice cream, comprising adding oxidized starch made from pea starch to ice cream ingredients at 3 to 4% (w/w) and carrying out a heating step at 65°C or higher.
[9] A method for maintaining the shape of ice cream, comprising adding oxidized starch made from pea starch to ice cream ingredients at a concentration of 3 to 4% (w/w), heating the mixture, and then cooling it.
[10] The method for maintaining the shape of ice cream described in [9] above, wherein the shape is maintained by preventing melting through.
本発明によれば、口どけがよく、室温以上の空気に曝されても溶け落ちにくいアイスクリーム類を提供することができる。 The present invention makes it possible to provide ice cream products that melt easily in the mouth and do not melt easily even when exposed to air above room temperature.
本発明にいう「アイスクリーム」は、「アイスクリーム類」の略であり、先述のとおり、「乳及び乳製品の成分規格等に関する省令」（以下、「乳等省令」という。）に定められる「アイスクリーム類」、すなわち、（１）アイスクリーム（乳固形分１５％以上、うち乳脂肪分８％以上）、（２）アイスミルク（乳固形分１０％以上、うち乳脂肪分３％以上）、（３）ラクトアイス（乳固形分３％以上）のいずれかであり、「ソフトクリーム」はこの「アイスクリーム類」に含まれ、本明細書においては、すべて同義の用語として用いられる。 In this invention, "ice cream" is an abbreviation of "ice cream products", and as mentioned above, it refers to "ice cream products" as defined in the "Ministerial Ordinance on the Standards for Composition of Milk and Dairy Products" (hereinafter referred to as the "Milk Ordinance"), namely, (1) ice cream (milk solids of 15% or more, including milk fat of 8% or more), (2) ice milk (milk solids of 10% or more, including milk fat of 3% or more), or (3) lacto ice cream (milk solids of 3% or more). "Soft serve ice cream" is included in this "ice cream products", and in this specification, all of these terms are used synonymously.
本発明の第一の態様であるアイスクリーム保形用組成物は、エンドウ豆澱粉を原料とする酸化澱粉を必須成分として含む。酸化澱粉とは、一般に、次亜塩素酸ナトリウムなどの酸化剤を定法により澱粉に作用させて得られる加工澱粉をいい、その加工方法にとくに限定はないが、本発明の効果をより効率的に得る観点から、比較的低度に酸化されたものが好ましい。具体的には、懸濁液を２００ｍｌ容ビーカー内で９５℃・１５分間加熱した後、２０℃恒温槽で５０℃まで冷却したときの糊液粘度をＢ型粘度計（ＢM型。粘度値が５００ｍＰａ・ｓ未満のときはローターＮｏ．２を、５００～２０００ｍＰａ・ｓのときはローターＮｏ．３を、２０００～１００００ｍＰａ・ｓのときはローターＮｏ．４を使用。６０ｒｐｍ、３０秒。）で測定したときに、１５％（ｗ／ｖ）粘度が１０ｍＰａ・ｓ以上、かつ、１０％（ｗ／ｖ）粘度が６１００ｍＰａ・ｓ以下であるものが好ましく、１５％（ｗ／ｖ）粘度が１８００ｍＰａ・ｓ以上、かつ、１０％（ｗ／ｖ）粘度が６１００ｍＰａ・ｓ以下であるものがより好ましい。 The composition for retaining the shape of ice cream, which is the first embodiment of the present invention, contains, as an essential component, oxidized starch made from pea starch. Oxidized starch generally refers to processed starch obtained by reacting starch with an oxidizing agent such as sodium hypochlorite in a conventional manner, and there is no particular restriction on the processing method, but from the viewpoint of obtaining the effects of the present invention more efficiently, starch that has been oxidized to a relatively low degree is preferable. Specifically, when the suspension is heated in a 200 ml beaker at 95°C for 15 minutes and then cooled to 50°C in a 20°C thermostatic bath, the viscosity of the paste liquid is measured with a B-type viscometer (BM type. When the viscosity value is less than 500 mPa·s, rotor No. 2 is used, when the viscosity value is 500 to 2000 mPa·s, rotor No. 3 is used, and when the viscosity value is 2000 to 10000 mPa·s, rotor No. 4 is used. 60 rpm, 30 seconds.), the 15% (w/v) viscosity is preferably 10 mPa·s or more and the 10% (w/v) viscosity is 6100 mPa·s or less, and more preferably the 15% (w/v) viscosity is 1800 mPa·s or more and the 10% (w/v) viscosity is 6100 mPa·s or less.
また、上記酸化澱粉を用いて後述するアイスクリームミックスを調製したときに、（Ａ）初発粘度（製造直後かつ保存開始前の５℃における粘度）が、Ｂ型粘度計（ＢＭ型。粘度値が５００ｍＰａ・ｓ未満のときはローターＮｏ．２、５００～２０００ｍＰａ・ｓのときはＮｏ．３、２０００～１００００ｍＰａ・ｓのときはローターＮｏ．４を使用。６０ｒｐｍ、３０秒。）で測定したときに２４０～２５００ｍＰａ・ｓ、３８０～２５００ｍＰａ・ｓ、４００～２５００ｍＰａ・ｓであり、かつ、（Ｂ）保存後粘度（５℃で２４時間保存したときの粘度）が５５０～３９５０ｍＰａ・ｓ、７２０～３９５０ｍＰａ・ｓ、８３０～３９５０ｍＰａ・ｓであることが好ましく、これらの粘度の差（（Ｂ）－（Ａ））が３１０～１５００ｍＰａ・ｓ、３３０～１５００ｍＰａ・ｓ、３９０～１５００ｍＰａ・ｓであることがより好ましい。これは、初発粘度が２４０ｍＰａ・ｓを下回る、又は保存後粘度が５５０ｍＰａ・ｓを下回ると、溶け落ちの抑制効果がみられなくなり、初発粘度が２５００ｍＰａ・ｓを超える、又は保存後粘度が３９５０ｍＰａ・ｓを超えると、アイスクリームの製造適性が悪くなるためであり、また、これらの粘度差が１５００ｍＰａ・ｓを超えると、アイスクリームらしい食感に劣る。 In addition, when the ice cream mix described below was prepared using the above oxidized starch, (A) the initial viscosity (viscosity at 5°C immediately after production and before the start of storage) was 240 to 2500 mPa when measured with a B-type viscometer (BM type. When the viscosity value is less than 500 mPa·s, rotor No. 2 is used, when it is 500 to 2000 mPa·s, rotor No. 3 is used, and when it is 2000 to 10000 mPa·s, rotor No. 4 is used. 60 rpm, 30 seconds.) It is preferable that the viscosity of the composition is 380 to 2500 mPa·s, 400 to 2500 mPa·s, and that (B) the viscosity after storage (viscosity when stored at 5°C for 24 hours) is 550 to 3950 mPa·s, 720 to 3950 mPa·s, 830 to 3950 mPa·s, and it is more preferable that the difference between these viscosities ((B)-(A)) is 310 to 1500 mPa·s, 330 to 1500 mPa·s, 390 to 1500 mPa·s. This is because if the initial viscosity falls below 240 mPa·s or the viscosity after storage falls below 550 mPa·s, the effect of preventing melting is not observed, and if the initial viscosity exceeds 2500 mPa·s or the viscosity after storage exceeds 3950 mPa·s, the suitability for producing ice cream deteriorates, and if the difference in viscosity exceeds 1500 mPa·s, the texture does not resemble ice cream.
本発明のアイスクリーム保形用組成物中の当該酸化澱粉の含量は、特に限定されるものでなく、使用される際、すなわち、アイスクリームミックス又はアイスクリームにおいて、０．５～５質量％（ｗ／ｗ）、１～５質量％（ｗ／ｗ）、好ましくは２～４質量％（ｗ／ｗ）、さらに好ましくは３～４質量％（ｗ／ｗ）が含まれることとなるように十分量含ませればよいので、例えば、１～１００質量部とすれば足りる。当該酸化澱粉以外は、アイスクリーム類一般に用いられる原材料を配合することができ、例えば、乳製品、甘味料、油脂類、安定剤、乳化剤、食塩、香料、果汁、果肉、木の実、抹茶、ココアなどの一以上を混合しておくこともできる。 The content of the oxidized starch in the ice cream shape-retaining composition of the present invention is not particularly limited, and it is sufficient that a sufficient amount is contained so that when used, i.e., in the ice cream mix or ice cream, the content is 0.5 to 5% by mass (w/w), 1 to 5% by mass (w/w), preferably 2 to 4% by mass (w/w), and more preferably 3 to 4% by mass (w/w), so for example, 1 to 100 parts by mass is sufficient. In addition to the oxidized starch, raw materials generally used in ice creams can be blended, and for example, one or more of dairy products, sweeteners, oils and fats, stabilizers, emulsifiers, salt, flavorings, fruit juice, fruit pulp, nuts, matcha, cocoa, etc. can also be mixed in.
本発明のアイスクリームミックスは、上記の本発明のアイスクリーム保形用組成物を用いて調製されたものであり、水、乳、乳製品、甘味料、油脂類、安定剤、乳化剤、香料等の原材料とともにタンク等の容器内で均一に攪拌混合して得られるところ、本発明のアイスクリーム保形用組成物が本発明の効果を十分発揮するためには、アイスクリームミックスの配合において、予備加熱しておくことが好ましい。その温度は５０～８０℃程度でよいが、６５℃～８０℃の範囲にあることがより好ましい。 The ice cream mix of the present invention is prepared using the above-mentioned ice cream shape-retaining composition of the present invention, and is obtained by uniformly stirring and mixing the composition together with raw materials such as water, milk, dairy products, sweeteners, fats and oils, stabilizers, emulsifiers, flavorings, etc. in a container such as a tank. In order for the ice cream shape-retaining composition of the present invention to fully exert the effects of the present invention, it is preferable to preheat the ice cream mix when blending it. The temperature may be about 50 to 80°C, but it is more preferable to be in the range of 65°C to 80°C.
本発明のアイスクリームミックスは、上記の予備加熱工程の後、殺菌、均質化、冷却、エージングなどアイスクリームミックスの一般的な製造工程を経て調製される。このアイスクリームミックスを各箇所へ流通させる場合は、さらに紙パックなどに充填する工程を経て、通常、常温で輸送等されることになる。アイスクリーム類ミックスが、充填アイスクリーム製造に用いられる場合は、個容器に充填して冷凍されることになるが、アイスクリームミックスがソフトクリーム調製に用いられる場合は、各店舗で冷菓製造装置に投入され、空気を抱き込んだクリーム状に冷却されてコーンカップなどの容器に盛り付けて客に提供されることになる。 The ice cream mix of the present invention is prepared through the general manufacturing processes for ice cream mixes, such as sterilization, homogenization, cooling, and aging, after the above-mentioned preheating process. When this ice cream mix is to be distributed to various locations, it is further filled into paper cartons, etc., and is usually transported at room temperature. When the ice cream mix is used to manufacture filled ice cream, it is filled into individual containers and frozen, but when the ice cream mix is used to prepare soft serve ice cream, it is put into a frozen dessert manufacturing device at each store, cooled into a cream-like form that contains air, and served to customers in containers such as cone cups.
以下、本発明について具体的に詳述するが、本発明はこれに限定されるものでない。 The present invention is described in detail below, but is not limited thereto.
＜澱粉の準備＞
エンドウ豆を原料として酸化澱粉を調製した。まず、澱粉１００質量部を水１３０質量部に懸濁したスラリーを３％水酸化ナトリウム溶液でｐＨ８～１１に調整し、１３％次亜塩素酸ナトリウムを２５質量部添加して４０℃・４～５時間反応させた。反応後、水洗・脱水・乾燥して酸化澱粉の試作品（試作Ｎｏ．１）を得た。それ以外の澱粉は、松谷化学工業（株）の製品を利用することとした。
<Starch preparation>
Oxidized starch was prepared using peas as the raw material. First, a slurry of 100 parts by mass of starch suspended in 130 parts by mass of water was adjusted to pH 8-11 with a 3% sodium hydroxide solution, and 25 parts by mass of 13% sodium hypochlorite was added and reacted at 40°C for 4-5 hours. After the reaction, the mixture was washed with water, dehydrated, and dried to obtain a prototype of oxidized starch (Prototype No. 1). Other starches were used that were manufactured by Matsutani Chemical Industry Co., Ltd.
＜アイスクリームの作製＞
下の［表１］の配合及び［表２］の工程に従って各アイスクリームを作製した。次に、各アイスクリームを型から外して平皿に移し、室温（２０～２５℃）で静置して１０分毎、６０分後まで、その溶け落ち状態を観察した。そのときのアイスクリームの溶け落ち状態を［表３］の評価方法に従って評価した結果を［表４］に示す。なお、アイスクリームの溶けが改善されていても、製造適性や食感が劣るものについては、総合評価として×を付し、やや劣るものについては△を付した。
<Making ice cream>
Each ice cream was made according to the composition in [Table 1] and the process in [Table 2] below. Next, each ice cream was removed from the mold and transferred to a flat plate, and left to stand at room temperature (20-25°C) and observed for melt-through every 10 minutes for up to 60 minutes. The melt-through state of the ice cream was evaluated according to the evaluation method in [Table 3] and the results are shown in [Table 4]. Note that even if the melting of ice cream was improved, those with poor manufacturability and texture were given an overall rating of ×, and those with slightly poorer texture were given a rating of △.
エンドウ豆澱粉を原料とする酸化澱粉（試作Ｎｏ．１）にアイスクリームの溶け落ち改善効果が顕著にみられたので、エンドウ豆澱粉を原料とする酸化澱粉をさらに試作し、より詳細に検討することとした。 Since the oxidized starch made from pea starch (prototype No. 1) showed a significant effect in improving the melt-down of ice cream, we decided to make further prototypes of oxidized starch made from pea starch and conduct more detailed studies.
＜エンドウ豆澱粉を原料とする酸化澱粉の調製＞
エンドウ豆を原料として酸化澱粉を調製した。まず、澱粉１００質量部を水１３０質量部に懸濁したスラリーを３％水酸化ナトリウム溶液でｐＨ８～１１に調整し、１３％次亜塩素酸ナトリウムを３．８５～１９．２、２６．９～３０．８質量部の範囲で添加し、４０℃・４～５時間反応させた後に水洗・脱水・乾燥し、酸化澱粉の試作品６点（試作Ｎｏ．２～７）を得た。
Preparation of oxidized starch from pea starch
Oxidized starch was prepared using peas as a raw material. First, a slurry of 100 parts by mass of starch suspended in 130 parts by mass of water was adjusted to pH 8 to 11 with a 3% sodium hydroxide solution, and 3.85 to 19.2 and 26.9 to 30.8 parts by mass of 13% sodium hypochlorite were added, reacted at 40°C for 4 to 5 hours, and then washed with water, dehydrated, and dried to obtain six oxidized starch samples (Prototype Nos. 2 to 7).
エンドウ豆澱粉を原料とする酸化澱粉について詳細に検討したところ、アイスクリームの溶けを改善するには、２％の添加量では若干不十分であり、好ましくは３％以上の添加量が必要であることがわかった。また、エンドウ豆澱粉の酸化澱粉であれば、アイスクリームの溶けを改善する効果はみられるが、１５％糊液粘度が少なくとも１０ｍＰａ・ｓ以上であるか、１０％糊液粘度が少なくとも８００ｍＰａ・ｓ以上の酸化澱粉であることが好ましいことがわかった。すなわち、これらの条件を満たすエンドウ豆澱粉の酸化澱粉を３～４％添加したアイスクリームが、濃厚感がありながら口どけが良く、アイスクリームらしい食感を維持しつつも、溶け落ちを改善する効果があった。 After a detailed study of oxidized starch made from pea starch, it was found that an addition amount of 2% was slightly insufficient to improve the melting of ice cream, and that an addition amount of 3% or more was preferably necessary. It was also found that oxidized starch made from pea starch was effective in improving the melting of ice cream, but that oxidized starch with a 15% paste viscosity of at least 10 mPa·s or a 10% paste viscosity of at least 800 mPa·s was preferable. In other words, ice cream to which oxidized starch made from pea starch that met these conditions was added at 3-4% had a rich taste yet melted easily in the mouth, and was effective in improving melt-off while maintaining the texture typical of ice cream.
次に、ソフトクリームの形態においても、上述の溶け改善効果が同じようにみられるかについて確認することとした。上の［表１］の配合及び下の［表６］の手順で調製したソフトクリームを、金網付きビーカーの上に載せて３５℃の恒温室に静置し、１分毎に１０分後までその溶け落ちの状態を撮影した。その一部（写真）を［表７］に示す。 Next, we decided to confirm whether the above-mentioned melting improvement effect could be seen in the same way in the form of soft serve ice cream. Soft serve ice cream prepared with the composition in [Table 1] above and the procedure in [Table 6] below was placed on a beaker with wire mesh and left to stand in a thermostatic chamber at 35°C, and the state of melting was photographed every minute for up to 10 minutes. Some of the photographs are shown in [Table 7].
試作No.1（エンドウ豆澱粉の酸化澱粉）を使用したソフトクリームについて溶け落ち改善効果を検討したところ、保形性目的でソフトクリームによく使用される一般的な澱粉分解物（松谷化学工業株式会社製「マックス２０００N」）を添加したソフトクリームと比較してみても、表７の写真のとおり、溶け落ち改善効果が顕著にみられた。よって、アイスクリームだけでなくソフトクリームの形態においても、同様の溶け落ち改善効果が期待できる。 When the effect of improving melt-through was examined for soft serve ice cream using Prototype No. 1 (oxidized pea starch), a significant improvement in melt-through was observed, as shown in the photograph in Table 7, even when compared with soft serve ice cream to which a general starch hydrolysate ("Max 2000N" manufactured by Matsutani Chemical Industry Co., Ltd.) often used in soft serve ice cream for the purpose of improving its shape was added. Therefore, a similar improvement in melt-through can be expected not only in ice cream but also in the form of soft serve ice cream.
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