JP7766906B2 - Sauce for frozen desserts - Google Patents

Description

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

Various sauces for use in frozen desserts are known. For example, Patent Document 1 discloses a sauce for frozen desserts that contains pectin and welan gum, in which the mass ratio of the welan gum content to the pectin content is 2.0 or less, and the total content of the pectin and the welan gum is 0.2 mass% or more.

JP 2019-24486 A

The present invention provides a sauce for frozen desserts that is well emulsified and smooth.

The inventors discovered that a smooth sauce for frozen desserts with a good emulsification state can be obtained by emulsifying a raw material containing at least edible oils and fats, a hydrophilic emulsifier with an HLB of 12 to 16, and water to a viscosity of 6,000 mPa·s or more at 5°C, and thus completed the present invention.

That is, the present invention relates to the following aspects [1] to [5].
[1] A sauce for frozen desserts, which is an oil-in-water emulsion containing 10 to 40% by weight of edible oil, 0.5 to 5.0% by weight of a hydrophilic emulsifier having an HLB of 12 to 16, and water, and has a viscosity of 6,000 mPa·s or more at 5°C.
[2] The sauce for frozen desserts according to [1], wherein the amount of a hydrophilic emulsifier having an HLB of 12 to 16 is 2.5 to 35 parts by weight per 100 parts by weight of edible oil or fat.
[3] The sauce for frozen desserts according to [1] or [2], having a Brix of 50° to 70°.
[4] A frozen dessert comprising the sauce for frozen dessert according to any one of [1] to [3].
[5] A method for producing a sauce for frozen desserts having a viscosity of 6,000 mPa·s or more at 5°C, characterized by emulsifying a raw material containing 10 to 40% by weight of edible oils and fats, 0.5 to 5.0% by weight of a hydrophilic emulsifier having an HLB of 12 to 16, and water.

According to the present invention, a smooth sauce for frozen desserts can be provided that is well emulsified by emulsifying a raw material containing at least edible oils and fats, a hydrophilic emulsifier having an HLB of 12 to 16, and water to a viscosity of 6,000 mPa·s or more at 5°C.

The sauce for frozen desserts of the present invention is an oil-in-water emulsion containing edible oils and fats, a hydrophilic emulsifier, and water, and may further contain sugars, xanthan gum, and modified starch as thickeners, and may also contain other seasoning materials, colorings, flavorings, etc.

Examples of edible fats and oils described in the present invention include vegetable fats and oils such as soybean oil, sesame oil, peanut oil, corn oil, rapeseed oil, rice oil, coconut oil, palm oil, and palm kernel oil, and may also be processed fats and oils that have been subjected to hardening, fractionation, interesterification, etc., and these fats and oils may be used alone or in combination of two or more. The content of edible fats and oils, when the total raw material or the total freezing sauce is taken as 100% by weight, is 10 to 40% by weight, preferably 35% by weight or less, more preferably 30% by weight or less, and even more preferably 25% by weight or less.

The hydrophilic emulsifier described in the present invention is not particularly limited as long as it has an HLB (Hydrophile-Lipophile Balance Value) value of 12 to 16. Examples include polyglycerol fatty acid esters, glycerol fatty acid esters, whey protein, emulsified starch, etc., with polyglycerol fatty acid ester preparations being preferred. The content of the hydrophilic emulsifier, based on 100% by weight of the total ingredients or 100% by weight of the total frozen dessert sauce, is 0.5 to 5.0% by weight, preferably 0.8 to 4.5% by weight, more preferably 1.0 to 4.0% by weight, even more preferably 1.2% by weight or more, and particularly preferably 1.5% by weight or more. Furthermore, the emulsifier is preferably present in an amount of 2.5 to 35 parts by weight, more preferably 3.0 to 30 parts by weight, and even more preferably 5.0 to 25 parts by weight, based on 100 parts by weight of edible oils and fats. By adjusting the amount of the mixture to fall within the above range, a smooth sauce for frozen desserts can be obtained that is well emulsified.

The frozen dessert sauce of the present invention has a viscosity at 5°C of 6,000 mPa·s or more, and although there is no particular upper limit, it is preferably 40,000 mPa·s or less, more preferably 7,000 to 35,000 mPa·s, and even more preferably 8,000 to 30,000 mPa·s. The method for measuring the viscosity is not particularly limited, but it can be measured, for example, using a B-type viscometer with a rotor No. 4 at a rotation speed of 30 rpm. Viscosities lower than 6,000 mPa·s are undesirable because the oil and fat tend to separate and emulsion stability decreases, while viscosity that is too high makes filling difficult, so a range that allows for filling suitability is preferred.

The amount of water used in the present invention can be adjusted as appropriate to obtain the frozen dessert sauce of the present invention, and is not particularly limited. When the total amount of ingredients is taken as 100% by weight, or when the total amount of the frozen dessert sauce is taken as 100% by weight, the amount of water is preferably 10 to 50% by weight, more preferably 12 to 45% by weight, and even more preferably 15 to 40% by weight.

When sugars are used, examples include monosaccharides such as glucose and fructose, disaccharides such as sucrose, maltose, lactose and trehalose, oligosaccharides, starch syrup, etc., as well as sugar alcohols such as reduced starch syrup, and these sugars may be used alone or in combination of two or more. The sugar content, when the total raw materials or the total frozen dessert sauce is taken as 100% by weight, is preferably 15 to 65% by weight, more preferably 20 to 60% by weight, and even more preferably 25 to 55% by weight.

When xanthan gum and modified starch are used as the thickener, examples of the modified starch include phosphate cross-linked starch, acetylated adipate cross-linked starch, acetylated phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, hydroxypropylated phosphate cross-linked starch, hydroxypropyl starch, etc., with cross-linked starch being preferred because it is less susceptible to the effects of emulsification and provides a stable viscosity. The thickener preferably contains 0.02 to 0.5 wt%, more preferably 0.05 to 0.4 wt%, even more preferably 0.08 to 0.3 wt%, and particularly preferably 0.1 wt% or more of xanthan gum, based on 100 wt% of the total raw materials or 100 wt% of the total frozen dessert sauce. The thickener preferably contains 0.5 to 20 wt%, more preferably 0.8 to 15 wt%, and even more preferably 1.0 to 10 wt% of the modified starch.

In the present invention, a lipophilic emulsifier may be used, preferably one having an HLB value of 10 or less, more preferably 8 or less, and even more preferably 2 to 6. Examples include polyglycerin fatty acid esters, glycerin fatty acid esters, sucrose fatty acid esters, modified lecithin, etc., and polyglycerin fatty acid ester preparations are preferred. The content of the lipophilic emulsifier, when the total raw materials are taken as 100% by weight or when the total frozen dessert sauce is taken as 100% by weight, is preferably 0 to 4.0% by weight, preferably 0.02 to 2.0% by weight, more preferably 0.05 to 1.0% by weight, and even more preferably 0.08 to 0.5% by weight, and it can be used by being blended with edible oils and fats.

When the frozen dessert sauce of the present invention is used in a frozen dessert in which the packaging material comes into contact with the frozen dessert sauce, and in order to improve releasability from the packaging material, the frozen dessert sauce may further contain one or more of agar, carrageenan, and guar gum, and the content thereof when the total raw materials are taken as 100% by weight or when the total frozen dessert sauce is taken as 100% by weight is preferably 0 to 0.5% by weight, more preferably 0.005 to 0.4% by weight, more preferably 0.01 to 0.3% by weight, and even more preferably 0.02 to 0.2% by weight.

The method for producing a sauce for frozen desserts of the present invention is not particularly limited, but a sauce for frozen desserts, which is an oil-in-water emulsion, can be obtained by emulsifying a raw material containing at least edible oils and fats, a hydrophilic emulsifier having an HLB of 12 to 16, and water. Specifically, a raw material containing 10 to 40 wt. % of edible oils and fats, 0.5 to 5.0 wt. % of a hydrophilic emulsifier having an HLB of 12 to 16, and water can be emulsified. The emulsification can be carried out by simply mixing and homogenizing the raw materials, and can be carried out by a conventional emulsification method. For example, the sauce for frozen desserts can be produced by emulsifying a raw material containing a mixture of a hydrophilic emulsifier, sugars, xanthan gum, and water, edible oils and fats, and modified starch using a known emulsification method. Examples of emulsifying devices used in the emulsification treatment include high-speed rotary emulsifying devices such as homogenizers, homomixers, and colloid mills; high-pressure emulsifying devices such as high-pressure homogenizers, microfluidizers, and nanomizers; ultrasonic emulsifying devices; and membrane emulsifying devices; and two or more types of devices may be used in combination.

The Brix of the frozen dessert sauce of the present invention is not particularly limited, but is preferably 50° to 70°, more preferably 68° or less, and even more preferably 65° or less. Adjusting the Brix within this range can improve the texture on the tongue after frozen storage. Brix is a value equivalent to the mass percentage of a sucrose solution at 20°C, and can be measured using a commercially available saccharometer.

By using the frozen dessert sauce of the present invention in a frozen dessert, a frozen dessert containing the frozen dessert sauce can be produced. The food to which the sauce can be added is not particularly limited, but examples thereof include ice cream, ice milk, lacto ice cream, sherbet, frozen desserts, frozen yogurt, and ice cream buns.

The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the present invention, all percentages are by weight unless otherwise specified.

[Test Example 1]
(Study of emulsification state)
197 g of sugar, 184 g of sweetened condensed milk, 80 g of roasted sugar (manufactured by Ikeda Tohka Kogyo Co., Ltd.), 2.8 g of trisodium citrate as an acidulant, 1.5 g of xanthan gum as a thickener, 0.3 g of agar, a polyglycerin fatty acid ester preparation (Ryoto (registered trademark) Polyglycerin SWA-10D, HLB: 14, manufactured by Mitsubishi Chemical Foods Corporation) as a hydrophilic emulsifier, and warm water were heated and mixed, and a mixture prepared by adding 20 g of a polyglycerin fatty acid ester preparation (Sunfat PS-68, HLB: 3.5, manufactured by Taiyo Kagaku Co., Ltd.) as a lipophilic emulsifier to 200 g of edible oil (Palm Ace (registered trademark) 10, manufactured by Fuji Oil Co., Ltd.) heated to 70°C and mixing was then added. Next, 26 g of hydroxypropylated phosphate cross-linked starch (manufactured by Nippon Starch Chemical Co., Ltd.), a modified starch used as a thickener, and 12 g of a coloring material were added and pre-emulsified, followed by homogenization at 15 MPa using a homogenizer. The resulting emulsion was heated to 85°C and held for 15 minutes, after which 3 g of flavoring was added and mixed, and the resulting sauce (1000 g) was filled. It was then cooled with water for at least 3 hours and stored in a freezer to prepare a sauce for frozen desserts. The amounts of hydrophilic emulsifier and water were appropriately adjusted so that the final concentration of hydrophilic emulsifier was 0% (1-1), 0.5% (1-2), 1% (1-3), or 2% (1-4).

The obtained frozen dessert sauces 1-1 to 1-4 were returned to room temperature, and then approximately 30 g was placed in a container, and the physical properties of the sauce were confirmed by visually inspecting the appearance and stirring with a spoon. Those that were smooth and creamy were marked with "○", and those that were crumbly and resembled bean paste were marked with "×", and these are listed in Table 1.
In addition, 5 g of each frozen dessert sauce was dissolved in 45 g of warm water, and the emulsification state was evaluated by visual inspection, with a homogeneous solution with almost no oil floating on top being rated as "○", a homogeneous solution with some fine oil floating on top being rated as "△", and an inhomogeneous solution (similar to miso soup) with protein aggregation being rated as "×". The results are shown in Table 1.

From the above, it was found that by using a hydrophilic emulsifier in an amount of 0.5% or more, a smooth sauce with a good emulsification state can be obtained.
The viscosity of the frozen dessert sauce of Test Example 1-4 at 5° C. was measured using a B-type viscometer with a rotor No. 4 at a rotation speed of 30 rpm, and was found to be 11,300 mPa.s.

[Test Example 2]
(Study of texture after freezing)
According to Test Example 1-4, sauces for frozen desserts were prepared by adjusting the amounts of sugar and water appropriately so that the Brix was 45° (2-1), 50° (2-2) or 55° (2-3).

The texture of the resulting frozen dessert sauces 2-1 to 2-3 was evaluated after frozen storage, with a smooth texture being rated as "◎", a generally smooth texture being rated as "○", and a slightly crunchy texture being rated as "△". The results are shown in Table 2.

From the above, it was found that by setting the Brix to 50° or higher, a sauce that is smooth to the touch even after frozen storage can be obtained.

[Test Example 3]
(Study of peelability)
In accordance with Test Example 1-4, a frozen dessert sauce (3-1) without any additives and a frozen dessert sauce containing 0.03% each of agar (3-2), carrageenan (3-3) or guar gum (3-4) were prepared, and the peelability of the packaging material was examined.

The obtained frozen dessert sauces 3-1 to 3-4 were frozen while covered in packaging, and when the packaging was peeled off, the peelability of the sauce in the frozen state from the packaging was evaluated, with ``○'' indicating that the sauce hardly adhered to the packaging and easy to peel, and ``×'' indicating that the sauce adhered to the packaging and easy to peel. The results are shown in Table 3.

From the above, it was found that the use of agar, carrageenan or guar gum makes it possible to obtain a sauce that is easily releasable from the packaging material, and that in the case of frozen desserts where the packaging material comes into contact with the frozen dessert sauce, it is preferable to use agar, carrageenan or guar gum.

[Test Example 4]
(Consideration of sauces for various frozen desserts)
Various sauces for frozen desserts were prepared in accordance with Test Example 1. The blending ratios of Examples 1 to 5 are shown in Table 3. In Example 5, Melba (registered trademark) 31 (manufactured by Fuji Oil Co., Ltd.) was used as the edible oil and fat. The Brix of the obtained sauces for frozen desserts was 52 to 60°.

Various sauces for frozen desserts were obtained in Examples 1 to 5, all of which had a smooth texture. By using various sauces in frozen desserts, a variety of flavors can be imparted.

Claims (4)

A sauce for frozen desserts is an oil-in-water emulsion containing 10 to 40% by weight of edible fats and oils, 0.5 to 5.0% by weight of a hydrophilic emulsifier having an HLB of 12 to 16, and water, wherein the amount of the hydrophilic emulsifier is 2.5 to 35 parts by weight per 100 parts by weight of edible fats and oils , and the viscosity at 5°C is 6,000 mPa·s or more and 40,000 mPa·s or less . The sauce for frozen desserts according to claim 1, having a Brix of 50° to 70°. A frozen dessert comprising the sauce for frozen desserts according to claim 1 or 2 as a sauce . A method for producing a sauce for frozen desserts, the sauce having a viscosity of 6,000 mPa·s or more and 40,000 mPa· s or less at 5°C, is characterized by emulsifying a raw material containing 10 to 40% by weight of edible fats and oils, 0.5 to 5.0% by weight of a hydrophilic emulsifier having an HLB of 12 to 16, and water, the raw material being 2.5 to 35 parts by weight of the hydrophilic emulsifier per 100 parts by weight of edible fats and oils.