JPS6324656B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing frozen desserts using vegetable oil, and particularly to an improved method for producing frozen desserts using an oil and fat obtained by blending coconut oil and palm oil in a specific ratio as the vegetable oil. Conventionally, vegetable oils have been used instead of milk fat as the oil and fat components for manufacturing frozen dessert products, and vegetable oils such as refined coconut oil, hydrogenated coconut oil, palm oil, soybean oil, cottonseed oil, corn oil, and rapeseed oil have been used. It is known to use these oils alone or as a mixture of oils. However, these various vegetable oils have different degrees of aggregation of fat globules based on differences in their properties such as their melting point or melting point range, softening point, and solid fat coefficient. For example, coconut oil has a different degree of aggregation than other oils. Fat globules are less likely to aggregate during freezing. In frozen desserts such as ice cream, the degree of aggregation is considered important as a factor that indicates the tendency of physical properties. In other words, if the aggregation of fat globules is large, the shape retention will be high, but the shrinkage resistance will tend to be weak. Therefore, it shows a tendency to become smaller. Generally, refined coconut oil or hydrogenated coconut oil is
When used alone in frozen desserts, it gives a frozen dessert product that is satisfactory in terms of refreshing sensation, fine texture, shape retention, and shrinkage resistance, but the melt in the mouth is too sharp and the texture is heavy (richness ) indicates weakness. On the other hand, when vegetable oils other than coconut oil, such as palm oil, cottonseed oil, soybean oil, and corn oil, are used, they are inferior to coconut oil in terms of texture, shape retention, shrinkage resistance, overrun ability, etc. Also, it melts in the mouth much worse than coconut oil. As a result of repeated studies on the types and quantitative ratios of vegetable oils, the inventors have found that the above advantages and disadvantages can be corrected by blending coconut oil and palm oil in a specific range of ratios. It was discovered that a well-balanced and optimal frozen dessert can be obtained. In other words, a blend of coconut oil and palm oil in a specific ratio is superior to a blend of any other type of vegetable oil in any ratio in terms of shape retention, shrinkage resistance, overrun, and mouth meltability. It has also been found that it imparts a milky flavor to the frozen dessert product. Here, as the coconut oil, refined coconut oil or hardened coconut oil is used, and as the palm oil, refined palm oil or fractionated palm oil is used. Alternatively, it is also possible to refine and use a mixture of coconut oil and palm oil in a predetermined ratio. Therefore, the general purpose of the present invention is to enhance the milky flavor (or body taste) when eaten, and also improve quality (shape retention, shrinkage resistance) against temperature changes during storage and distribution. (e.g.) to provide stable and superior frozen dessert products. According to the present invention, in a method for producing a frozen dessert containing usual ingredients for frozen desserts such as vegetable oil, skim milk, sweeteners, stabilizers, emulsifiers, flavorings, and colorants, coconut oil Fats and oils consisting of 80% by weight and 40-20% by weight of palm oil, or coconut oil 60%
This is achieved by an improved method of blending ~80% by weight and 40-20% by weight of palm oil and then using the refined oil as the vegetable oil. In the present invention, ingredients other than vegetable oils and fats may be those commonly used in this type of frozen dessert and may be used in normal amounts. For example, the skim milk is skim milk powder, the sweeteners are sugar, glucose, starch syrup, synthetic sweeteners, etc., the stabilizers are natural gums, CMC and its derivatives, gelatin, etc., and the emulsifiers are monoglycerides, etc. Diglycerides, sugar esters, etc. can be used in their usual proportions. Further, as the flavoring agent, any type of flavoring agent such as vanilla, tyokolate, fruit, etc. can be used, and coloring agents can also be used if necessary. What is critical in the present invention is to use a blend of coconut oil and palm oil in a specific ratio as vegetable oil components. As the coconut oil, refined coconut oil or hydrogenated coconut oil is used, and as the palm oil, refined palm oil or fractionated palm oil is used. The blending ratio of these two oils and fats is 60-80% by weight of refined coconut oil or hardened coconut oil and 40-20% by weight of refined palm oil or fractionated palm oil.
Purification here means deodorization and decolorization steps, and vacuum steam distillation is mainly used for deodorization, and decolorization using activated clay is usually used for decolorization. It is a well-known fact that separation is widely carried out mainly using solvents. According to the present invention, palm oil is used as a base (60 to 80% by weight), which has a narrow melting point range and a sharp solid fat coefficient curve, and palm oil is particularly selected as a compounding partner for this oil (the amount is 40 to 80% by weight). ~20% by weight), it achieves excellent properties that cannot be obtained with other types of oil and fat formulations or usage ratios, namely good shape retention, shrinkage resistance, melting in the mouth, and overrun. Milky flavor is enhanced in the product. The present invention will be further explained below with reference to Examples.
Percentages are by weight unless otherwise specified. Example 1 Low-fat lacto ice cream and high-fat lacto ice cream were trial-produced by a conventional method according to the following formulation example. In addition, at that time, the overrun was set as 100% and the prototype was made.
For items that could not reach 100%, we produced prototypes using the highest value.

[Table] When producing frozen desserts according to the above formulation example, vegetable oils and fats as shown in Tables 1 and 2 below were used, respectively. The resulting frozen desserts were each evaluated for flavor by a panel of 15 people, and the following results were obtained.

【table】

【table】

[Table] As can be seen from Tables 1 and 2 above, the frozen desserts prototyped using the vegetable oil blend according to the present invention were
The meltability in the mouth is relaxed, making it even more desirable.
The fineness of the texture and richness are maintained at suitable levels, and the milky flavor is enhanced. Example 2 Frozen desserts were prototyped using the vegetable oils and fats shown in Table 3 below, and the viscosity (10°C), overrun (air entrainment capacity) and shrinkage resistance of each mixture were measured. The following results were obtained. Incidentally, the frozen dessert product was prototyped according to the formulation example of high-fat lacto ice cream in Example 1. Moreover, overrun was measured by freezing the test mixture using a batch type freezer (SF-2 model manufactured by Mitsubishi Heavy Industries, Ltd.) and measuring the maximum value of overrun. Shrinkage resistance was evaluated by leaving the frozen dessert product in an environment where the temperature varied between -4 and -28°C for 14 days, observing the degree of shrinkage of the product over time, and making a relative evaluation.

[Table] It can be seen from the above results that the frozen dessert using the vegetable oil blend according to the present invention maintains a good level in all test items. Example 3 Frozen desserts were prototyped using the vegetable oils and fats shown in Table 4 below, and the shape retention (meltability) of these frozen desserts was measured and evaluated, and the results shown in Table 4 were obtained. In addition, the frozen dessert product was prototyped according to the prescription example of high-fat lacto ice in Example 1. In addition, shape retention was measured by placing a certain weight of ice cream on a wire mesh at room temperature of 27°C and placing a saucer below it, and measuring the weight of the ice cream eluted into the saucer as a percentage of the total weight over time. The evaluation was made by measuring and further observing the state of deformation over time.

[Table] As can be seen from the above results, when the vegetable oil blend according to the present invention is used, the shape retention (melting property) of the resulting frozen dessert is considerably improved due to the effect of using palm oil. The respective effects of using the vegetable oil blend of the present invention as shown in Examples 1 to 3 above are as follows:
As shown in the accompanying drawings. As can be seen from the drawings, it is clear that the overrun and shrinkage resistance decreases as the palm oil ratio increases, but the shape retention increases on the contrary. It will also be understood that the degree of milky flavor has an optimum value within an appropriate ratio range of coconut oil and palm oil, and this range corresponds to the scope of the present invention. Thus, according to the present invention, it is possible to improve shape retention and increase milky flavor while maintaining shrinkage resistance and overrun at good levels, thereby improving the overall quality of frozen dessert products. It will be understood.

[Brief explanation of the drawing]

FIG. 1 is an explanatory diagram showing the overall quality of the frozen dessert product obtained by the present invention. RS (solid line)...shrinkage resistance, OR (dotted line)...overrun, MF (dotted chain line)...milky flavor, S.
R. (two-dot chain line)...Shape retention.

Claims (1)

[Scope of Claims] 1. A method for producing a frozen dessert containing ordinary ingredients for frozen desserts such as vegetable oil, skim milk, sweeteners, stabilizers, emulsifiers, flavorings, and colorants, including 60 to 80% by weight of coconut oil and fat. Fats and oils consisting of 40-20% by weight of palm oil, or 60-80% by weight of coconut oil and 40-20% by weight of palm oil
1. A method for producing a frozen dessert, characterized in that an oil and fat obtained by blending and refining the vegetable oil and fat is used as the vegetable oil. 2. The method for producing a frozen dessert according to claim 1, wherein the coconut oil or fat is purified coconut oil or hydrogenated coconut oil. 3. The method for producing frozen desserts according to claim 1, wherein the palm-based oil is refined palm oil or fractionated palm oil.