JP2007054040A - Stabilizer for frozen dessert, and frozen dessert containing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a new stabilizer for frozen dessert, to provide light frozen dessert improved in foaming properties (overrun properties), excellent in shape retention and syneresis suppressing effect, and having excellent melting feeling in the mouth, and to provide packaged frozen dessert using an aluminum pouch or a container made of a soft material such as soft synthetic resin, easy to fill in a container, having softness of an extent enabling eating frozen dessert while pushing with one hand soon after taking out from a refrigerator, and excellent in flavor. <P>SOLUTION: The stabilizer for frozen dessert contains hydroxypropylcellulose, and combinedly uses polysaccharides. The frozen dessert with overrun of 50-200% is filled in a soft bag-like container. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a novel frozen dessert stabilizer and a frozen dessert containing the frozen dessert stabilizer.

  Hydroxypropyl cellulose (HPC) is a non-ionic water-soluble substance obtained by reacting with an etherifying agent such as propylene oxide after treating cellulose (pulp), which is widely present in nature, with sodium hydroxide. Cellulose ether. Applications to foods are hardly known, and only applications such as edible film agents (Patent Document 1), pharmaceutical coating agents, disintegrants, lubricants, etc. are known.

  In recent years, containers made of soft materials such as aluminum pouches and soft synthetic resins have been used as containers for frozen desserts. As a frozen dessert suitable for filling the soft material container, it is required to have a softness that can be eaten while grasping and pushing out the container with one hand.

  As a frozen dessert having such softness, for example, it contains sugar, 0.01 to 5% by weight of stabilizer and 0.1 to 5% by weight of alcohol, has a soft scooping property, and is squeezed out. Ice cubes with a particle size of 4 to 30 mesh are dispersed in tube frozen desserts (Patent Document 2), which is a frozen dessert that is difficult to dissolve even if left at room temperature and has good shape retention (Patent Document 2). Ice cream packaging containing ice particles (Patent Document 3), etc., characterized in that the ice creams thus formed are filled in a bottle-shaped container made of a soft synthetic resin with a flat bottom. There is. However, immediately after taking out from the freezer, the frozen dessert is hard, and there is a problem that it is difficult to impart softness enough to eat while pushing out with one hand.

  Furthermore, as frozen desserts that are soft even under freezing, for example, as a raw material, medium and high melting point oils and fats, disaccharides and / or trisaccharide or higher oligosaccharides and alcohols, and medium and high melting point fats and oils containing low melting point vegetable oils 1 to 20% by weight of soft ice creams and frozen desserts under freezing (Patent Document 4), in a method for producing frozen desserts using a freezer, a high concentration that does not freeze even after freezing or after freezing Overrun 160 that can cool a sugar solution (coating agent) to -10 ° C or lower, knead after addition, coat ice crystals generated during freezing, and maintain a soft tissue even when stored frozen for a long period of time. % Or less of frozen confectionery manufacturing method (Patent Document 5) and the like are known. However, there are problems such as requiring a special step during the manufacturing process of the frozen dessert, being difficult to fill the container of the soft material, and depending on the raw material composition used, the flavor is adversely affected.

Special table 2003-529657 gazette JP 2000-201625 A JP-A-9-121778 Japanese Patent No. 3604373 Japanese Patent No. 3445251

It is an object of the present invention to provide a novel frozen confectionery stabilizer and a foamed confectionery (overrun property) that is improved, has excellent shape retention and water separation inhibiting effects, is light, and has a good meltability in the mouth. To do.
Furthermore, it is a frozen confectionery using a container made of a soft material such as an aluminum pouch or a soft synthetic resin, and it is easy to fill the container, and after removing it from the freezer, eat it immediately with one hand. The object is to provide a frozen dessert in a container that is soft enough to have a good taste and has a good flavor.

  The inventors of the present invention have made extensive studies with particular attention to the stabilizer contained in the frozen dessert, and by including hydroxypropylcellulose as a stabilizer for the frozen dessert, the foamability (overrun property) is improved. Moreover, it turned out that the frozen dessert which is excellent in a shape retention property and a water separation inhibitory effect can be prepared. Furthermore, it has been found that a combined use of hydroxypropylcellulose and other stabilizers for frozen confectionery results in a frozen confection having a light snow-like texture that is light and melts well in the mouth.

  In addition, with regard to the frozen dessert filled in a container containing a soft material such as an aluminum pouch or a soft synthetic resin, when the overrun is set to 50 to 200%, the container can be easily filled with -18 to -20. After taking out from a household freezer at about ℃, it was found to be soft enough to eat frozen dessert while being pushed out with one hand. Furthermore, it has been found that the use of hydroxypropylcellulose as a frozen dessert stabilizer in the frozen dessert can provide an appropriate overrun without adversely affecting the flavor.

The present invention relates to a novel frozen dessert having the following aspects;
(1) A frozen dessert stabilizer comprising hydroxypropylcellulose.
(2) Further, glucomannan, galactomannan, tamarind seed gum, carrageenan, tragacanth gum, karaya gum, xanthan gum, deacylated gellan gum, native gellan gum, gum arabic, gati gum, macrohomopsis gum, agar, gelatin, pectin, curdlan, Rhamzan gum, alginic acids (alginic acid, alginate), carboxymethylcellulose, methylcellulose, hydroxypropylmethylcellulose, microcrystalline cellulose, fermented cellulose, microfibrous cellulose, soybean polysaccharides, etc. The stabilizer for frozen desserts according to 1.
(3) A frozen dessert comprising the stabilizer for frozen dessert according to item 1 or 2.
(4) A method for producing a frozen dessert comprising the stabilizer for frozen dessert according to item 1 or 2.
(5) A frozen dessert in a container in which a soft bag-like container is filled with a frozen dessert having an overrun of 50 to 200%.
(6) The frozen dessert in a container according to (5), wherein the frozen dessert contains hydroxypropylcellulose.

According to the present invention, a novel frozen dessert stabilizer and foamability (overrun property) are improved, and it is possible to provide a light frozen dessert that is excellent in shape retention and water separation inhibiting effect, light and melted in the mouth. .
Furthermore, for frozen desserts filled in containers using soft materials such as aluminum pouches and soft synthetic resins, it is easy to fill in containers at the time of manufacture, and since the frozen desserts are soft after taking out from the home freezer, It is now possible to provide a frozen dessert in a container that can be eaten while being pushed out with one hand and has a good flavor.

  The stabilizer for frozen desserts of the present invention is characterized by containing hydroxypropyl cellulose.

  The hydroxypropyl cellulose of the present invention is the aforementioned water-soluble cellulose ether. As the viscosity of hydroxypropyl cellulose, a 2 wt% aqueous solution viscosity at room temperature (20 ° C.) of about 1 mPa · s to 100,000 mPa · s can be used. In the present specification, the viscosity means a value measured by a BL type viscometer in a 2 wt% aqueous solution under the conditions of 20 ° C., 60 rpm, and 60 sec.

  The hydroxypropyl cellulose used in the present invention is commercially available. For example, Krucel LF, Crucell EF, Crucell GF, Crucell JF, Crucell W, Crucell D, AeroWhip 600 manufactured by Hercules Corporation Aero Whip 620, Aero Whip 630, Aero Whip 630X, Aero Whip 640 (Klucel, AeroWhip is a trademark of Hercules Corporation), and the like can be used.

  The amount of hydroxypropylcellulose added to the frozen confectionery can be adjusted as appropriate depending on the raw materials used and the production method. It can be added in an amount of ˜0.5% by weight, more preferably 0.02 to 0.3% by weight.

  In addition to the hydroxypropyl cellulose described above, it is preferable to use a frozen dessert stabilizer in combination with the frozen dessert stabilizer of the present invention. Other stabilizers for frozen desserts include glucomannan, galactomannan (locust bean gum, guar gum, tara gum, etc.), tamarind seed gum, carrageenan, tragacanth gum, caraya gum, xanthan gum, deacylated gellan gum, native gellan gum, gum arabic, gati gum, Macrohomopsis gum, agar, gelatin, pectin, curdlan, rhamsan gum, alginic acids (alginic acid, alginate), carboxymethylcellulose, methylcellulose, hydroxypropylmethylcellulose, microcrystalline cellulose, fermented cellulose, microfibrous cellulose, soybean polysaccharide, gluten One type or two or more types selected from degradation products, emulsifiable starches and the like can be mentioned. By using hydroxypropylcellulose and these other frozen dessert stabilizers together, it is possible to give a light texture like snow bubbles and to improve scooping (easiness of scooping with a spoon). Can do.

  Among them, it is preferable to use one or more selected from tamarind seed gum, locust bean gum, guar gum, pectin, carrageenan, xanthan gum, microcrystalline cellulose, soybean polysaccharide, agar, gelatin and the like, and further tamarind. It is preferred to use seed gum and / or locust bean gum. The amount of these stabilizers for frozen confectionery is about 0.001 to 5.0% by weight, preferably 0.01 to 1.0% by weight, based on the frozen confectionery.

  The frozen dessert of the present invention can take various configurations depending on the target product, for example, ice cream (ice cream, lacto ice, ice milk); soft cream; ice cake, cracker sand ice, antifreeze ice cake Ice, corn ice, cup ice, shoe ice, ice cream; sorbet; ice cream, water ice such as sleet; frozen yogurt, shake, etc.

By using the stabilizer for frozen desserts using the hydroxypropyl cellulose of the present invention for frozen desserts, the following effects are exhibited.
(1) A high overrun can be imparted during freezing.
(2) It imparts shape retention and exhibits good effects on water separation suppression.
(3) In particular, when used in ice confectionery, a light texture such as bubble snow is imparted by using in combination with other stabilizers for frozen confectionery.
(4) Gives a light mouth-dissolving texture with little influence on taste and without increasing overrun.

  Furthermore, the present invention provides a soft confectionery container in which overrun is adjusted to 50 to 200%, preferably 60 to 170%, more preferably 80 to 150%, and more preferably 80 to 120%. The present invention relates to a frozen dessert filled with a container. If the overrun value is lower than this, it is difficult to give the softness enough to squeeze with one hand immediately after taking out from a home freezer at about -18 ° C to -20 ° C, and conversely, the overrun value becomes high This is because filling the container at the time of manufacture may be difficult.

  In particular, in order to impart such overrun, as a stabilizer for frozen dessert, at least one stabilizer for frozen dessert having a high overrun imparting property selected from hydroxypropylcellulose, gluten degradation product, emulsifiable starch, soybean polysaccharide and gelatin Is preferably used. For frozen desserts such as sherbet and shaved ice, the amount of fat is small or not blended, and it is difficult to adjust to the overrun with the usual frozen dessert ingredients. desirable.

  Especially, it is preferable to use a hydroxypropyl cellulose as a stabilizer for frozen desserts in the frozen dessert in the container of the present invention. By using hydroxypropylcellulose, it becomes easy to fill the container, and further, it becomes a frozen confectionery that has little influence on the taste and can impart good overrun properties. The amount of hydroxypropylcellulose added to the frozen confectionery can be adjusted as appropriate depending on the raw materials used and the production method. It can be added in an amount of ˜0.5% by weight, more preferably 0.02 to 0.3% by weight.

  The soft bag-like container referred to in the present invention is not particularly limited as long as it is a bag-like container made of a soft material such as a synthetic resin such as aluminum or polyethylene. For example, a cheapack, a blow container, etc. can be mentioned.

The frozen dessert of the present invention can be produced by adding the above-mentioned stabilizer for frozen desserts to the normal frozen dessert manufacturing process. For example, in the case of ice creams, the raw materials are weighed and mixed, heated (30 to 70 ° C.), dissolved and mixed, filtered, homogenized, sterilized (68 ° C., 30 minutes or longer or HTST sterilized or UHT sterilized), cooled (5 ° C. The following can be produced by appropriately selecting the necessary steps from the following steps) → aging → flavor addition → freezing → filling, and the frozen dessert stabilizer of the present invention is usually mixed with other raw materials during the raw material weighing and mixing step. They can be weighed and mixed together.
The freezing is generally performed at a temperature of about −4 to −6 ° C., but in the case of producing the frozen dessert containing the soft material container of the present invention, for example, about −2 to −4 ° C. By the method of freezing at a slightly higher temperature than usual, the fluidity of the frozen dessert mix after freezing can be maintained and the container can be easily filled.

  In addition, it is preferable that the soluble confectionery contained in the frozen dessert of the present invention is set in a range of 1 to 60% by weight, preferably 25 to 40% by weight. The soluble solid component is not particularly limited as long as it is a water-soluble solid component that is usually used in frozen desserts, but can have the same configuration as that of ordinary frozen desserts. That is, in addition to the above-mentioned stabilizer for frozen desserts, additive materials selected from water, fats and oils, proteins, sweeteners, nonfat milk solids, fragrances, pigments, emulsifiers, antioxidants and the like as long as the effects of the present invention are exhibited. Can be mixed and melted at a predetermined ratio.

  As fats and oils, one or two or more of fats and oils such as vegetable fats and butters, fractionated fats and oils, hardened fats and oils, and transesterified fats and oils can be used in combination. Examples of vegetable oils include coconut oil, palm oil, soybean oil, rapeseed oil, cottonseed oil, corn oil, sunflower oil, olive oil, safflower oil, and palm kernel oil.

  As the protein, a component containing a protein derived from water-soluble milk such as cow's milk, skim milk powder, whole milk powder, whole fat condensed milk, defatted condensed milk or fresh cream, or an egg derived protein such as egg white is preferable. Used for.

  Examples of the sweetener include sugars such as sucrose, isomerized sugar, lactose, maltose, glucose, fructose, invert sugar, syrup, powdered syrup, reduced malt syrup, honey, trehalose, palatinose, D-xylose and the like; xylitol, sorbitol Sugar alcohols such as maltitol, erythritol; high-sweetness sweeteners such as stevioside contained in saccharin sodium, cyclamate and its salts, acesulfame potassium, thaumatin, aspartame, sucralose, aritem, neotame, stevia extract, etc. Can do.

  Any emulsifier generally used for frozen desserts may be used as the emulsifier. For example, glycerin fatty acid ester (monoglycerin fatty acid ester, diglycerin fatty acid ester, organic acid monoglyceride such as citric acid or lactic acid, polyglycerin fatty acid ester), sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, saponin, Examples include polysorbate and stearoyl lactate (sodium, calcium).

  In addition, fragrances and pigments that are added to a known ice cream dough are selected and used. In addition, it has a variety of food ingredients such as calcium and other minerals, vitamins, catechins, proteins and other food materials used for fortification, and flavors and textures of frozen desserts such as pulp, nuts, cookies, chocolate, croutons, and bread. Insoluble solids can be added as appropriate.

  Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited to these. In the text, “HPC” is hydroxypropylcellulose, “part” is “part by weight”, “*” is made by Saneigen FFI Co., Ltd., and “*” is Saneigen FFI Corporation. Indicates a registered trademark of the company.

Experimental Example 1: Sherbet: Weigh fructose glucose liquor, starch syrup and replacement water in a foaming (overrun) test container, and while stirring them, avoid mixing the premixed sugar and stabilizer. Carefully added, heated and stirred, and when it reached 80 ° C., it was stirred and dissolved as it was for 10 minutes. This solution is slowly stirred and cooled to 10 ° C. or lower, and fruit juice, citric acid solution, and fragrance are added. A mixing amount of 2 liters) was performed and cured at −40 ° C. to prepare a sherbet.

  Regarding the overrun property, the overrun (%) during freezing was measured over time. The results are shown in Table 2 and FIG.

Note 1) HPC (Klucel EF; manufactured by Hercules; viscosity of 2% aqueous solution is 1 to 20 mPa · s)
Note 2) HPC (Klucel GF; manufactured by Hercules; viscosity of 2% aqueous solution is 200 to 300 mPa · s)

  From Table 2 and FIG. 1, Examples 1 and 2 in the HPC-added section showed a high overrun property as compared with Comparative Example 1 in which HPC was not added. Among them, the overrun property was further improved in Example 2 in which the viscosity of the HPC was 2% and the viscosity of the aqueous solution was 200 to 300 mPa · s.

Experimental Example 2: Sherbet: Evaluation of texture A sherbet was prepared in the same manner as in Experimental Example 1 with the formulation listed in Table 3 below.

Experimental Example 3: Ice cream: imparting shape retention and water separation inhibiting effect Whole fat sweetened condensed milk, fresh cream, syrup, fructose glucose liquid sugar, water, skim milk powder, sugar, Add emulsifier and stabilizer and stir with heating. After reaching 80 ° C, add unsalted butter and dissolve with stirring for 10 minutes while maintaining 80 ° C. Carotene base is added, the whole amount is corrected, homogenized with a homogenizer (14700 kPa = 150 kgf / cm 2), cooled to 5 ° C., and aged overnight. Add perfume, freeze (use Fuyu Sangyo Co., Ltd. 5L batch type freezer, take-over overrun: 70%), fill into containers and harden at -40 ° C in quick freezer to prepare ice cream did.

  The ice cream cured at −40 ° C. is transferred to a −18 ° C. stocker, and after one night, a shape retention test is performed. In the test method, the examples and comparative examples were exposed and allowed to stand at room temperature (25 ° C.), and the weight of the melted mix was measured to measure the change over time in the melting rate. The results are shown in Table 5 and FIG.

  From Table 5 and FIG. 2, it can be seen that Examples 8 and 9 to which HPC was added had a very low melting rate up to 55 minutes and good shape retention. In particular, it can be seen that Example 9 in which the viscosity of the 2% aqueous solution of HPC is 200 to 300 mPa · s is improved in shape retention.

Experimental Example 4: Sherbet: Texture Evaluation Among the formulations shown in Table 6 below, while stirring fructose glucose liquid sugar, syrup, and water, sugar, a powder mixture of stabilizer for frozen desserts listed in Table 7 was added. Thereafter, the mixture was heated to 80 ° C. and mixed with heating and stirring for 10 minutes. It was cooled to 5 ° C., fruit juice, citric acid and fragrance were added, and the whole amount was adjusted, then freezing was performed, the cup was filled, and then cured in a quick freezer at −40 ° C. After curing, it was moved to a -20 ° C freezer and stored overnight. The overrun during freezing was measured, and the texture of the obtained sherbet was evaluated. The results are shown in Table 7.

  From Table 7, although the overrun values of Example 10 and Comparative Examples 4 to 6 were similar, the Example 10 using HPC had a light and good mouthfeel and good food with a bubble snowy shape. It became a feeling.

Experimental Example 5: Among the formulations shown in Table 6 of the frozen confectionery example 4 in a container , a powder mixture of sugar and a stabilizer for frozen confections shown in Table 8 was added while stirring fructose glucose liquid sugar, syrup and water. Thereafter, the mixture was heated to 80 ° C., and stirred and mixed at 80 ° C. for 10 minutes. After cooling it to 5 ° C, adding fruit juice, citric acid and fragrance, adjusting the total amount, freezing, filling in an aluminum pouch, sealing with heat seal, -40 ° C quick freezer Cured with. After curing, it was moved to a -20 ° C freezer and stored overnight. The overrun during freezing was measured, and after the obtained frozen dessert in the container was taken out of the freezer, the container (pouch) was grasped with one hand and the ease of squeezing was evaluated. Furthermore, the flavor (presence or absence of off-flavor derived from stabilizer for frozen dessert) was evaluated. The results are shown in Table 8.

From Table 8, the overrun was in the range of 50 to 200% and the frozen desserts in Examples 11 to 15 were easy to squeeze out from the pouch and were good. Furthermore, it has been found that it is preferable to use hydroxypropylcellulose as a stabilizer for frozen desserts in consideration of overrun property and flavor. In addition, about the frozen confectionery of the comparative example 8, since the overrun was high at the time of container filling, the fluidity | liquidity of the mix was impaired and filling was difficult.

According to the present invention, the foaming property (overrun property) is improved, and it is possible to provide a frozen confectionery that is excellent in shape retention and water separation inhibiting effect, light, and melted well in the mouth. Furthermore, it is a frozen confectionery using a container made of a soft material such as an aluminum pouch or a soft synthetic resin, and it is easy to fill the container, and after removing it from the freezer, eat it immediately with one hand. It is possible to provide a frozen dessert in a container that has a softness to the extent that it can be processed and has a good flavor.

In Experimental example 1, it is a graph which shows the result measured over time about the overrun property (%) at the time of freezing. In Experimental example 3, it is a graph which shows the result of having calculated | required the melting rate (%) by measuring the weight of the mix melted | dissolved with time about the shape retention property of the obtained ice cream.

Claims (4)

A stabilizer for frozen desserts comprising hydroxypropylcellulose. A frozen dessert comprising the stabilizer for frozen dessert according to claim 1. A frozen dessert in a container in which a soft bag-shaped container is filled with a frozen dessert with an overrun adjusted to 50 to 200%. The container-containing frozen dessert according to claim 3, wherein the frozen dessert contains hydroxypropylcellulose.

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