JPH11299426A - Ice cream-like food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject food having a low fat, a low calorie and an ice cream-like taste in spite of a low milk fat content by adding a sweetness substance having a high degree of sweetness extracted from licorice or the like and maltodextrin to an ice cream-like food having a low milk fat content. SOLUTION: This ice cream-like food contains a sweetness substance having a high degree of sweetness extracted from licorice or stevia and maltodextrin or the sweetness substance having a high degree of sweetness and swollen and dispersed glucomannan in an ice cream-like food having preferably >=3% milk solid content and <8% milk fat content.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a low calorie ice cream-like food. In this specification, “ice cream-like food” means “ice creams” having a milk fat content of less than 8% (ie, not “ice cream”) according to JAS (Japanese Agricultural Standards). I do.

[0002]

2. Description of the Related Art In JAS, milk or dairy products are used as raw materials, to which sweeteners, emulsifiers and stabilizers are added, and water, vegetable oils and fats, various confectionery materials and the like are blended and frozen if necessary. Those having a milk solid content of 3% or more are collectively referred to as "ice creams".

[0003] Among them, "ice cream" can be referred to as those having a milk solid content of 15% or more and a milk fat content of 8% or more, and either milk solid content or milk fat content. Those which do not meet this specification are called lacto ice or ice milk, depending on the value of milk solids and milk fat.

[0004] In recent years, ice creams rich in milk fat have been shunned with increasing awareness that excessive intake of fat can cause various adult diseases. However, the taste of ice creams largely depends on the milk fat content, and even if the milk solid content is the same as that of ice cream, the lower the milk fat content, the less the ice cream taste.

[0005] In addition, in recent years, there has been a tendency to pursue a reduction in calories while refraining from using saccharide sweeteners such as sugars, so that it is extremely difficult to produce delicious low-fat ice creams. .

[0006] There have already been some attempts to produce ice cream-like foods having low fat and ice cream-like taste by incorporating low-calorie food ingredients that can replace milk fat. For example, JP-A-7-5
The ice creams according to the invention of No. 0994 reinforce the lack of richness and flavor by adding a certain starch hydrolyzate to low-fat ice creams.
The starch hydrolyzate used herein is “a 30% by weight aqueous solution having a viscosity of about 8-35 cp and a saccharide content of up to about 6 saccharides of about 3
The starch is hydrolyzed with an acid or an enzyme so as to be "0% by weight or less".

[0007] In addition, the addition of vegetable fats, potassium chloride, animal protein decomposed products, etc. to reduce the body, body sensation (density of the tissue), flavor, etc. which cannot be avoided when milk fat is reduced. Have been proposed and partially implemented, but none of them are satisfactory.

[0008]

SUMMARY OF THE INVENTION It is an object of the present invention to improve a low-fat ice cream-like food which is inferior to ice cream in richness, body feeling, flavor, texture, and the like. The object is to provide it with properties and taste.

[0009]

SUMMARY OF THE INVENTION One of the ice cream-like foods according to the present invention which has succeeded in achieving the above object is an ice cream-like food having less than 8% milk fat extracted from licorice or stevia. Characterized in that it contains at least one of the above-mentioned high-potency sweet substances and maltodextrin or (and / or) swollen glucomannan fine particles.

[0010] Maltodextrin and glucomannan have the effect of compensating the deterioration of the tongue and body feeling, which become remarkable when the milk fat content is reduced, and making their properties comparable to those of ice cream. However, their actions are not exactly the same, and thus the combination of maltodextrin and glucomannan gives particularly good results.

[0011] However, the addition of maltodextrin or glucomannan alone does not provide the richness and flavor of ice cream far away, but a small amount of high-potency sweet substances extracted from licorice or stevia (necessary for sufficient sweetening). When added, the sweetness characteristic of these sweeteners, called the "aftertaste" (the sweetness is slower and longer in the mouth compared to sugar) The synergistic effect with the (feeling that is felt) makes it a delicious ice cream-like food that is comparable in all respects to ice cream.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION The components specific to the ice cream-like food of the present invention will be described. First, maltodextrin has a dextrose equivalent of about 5 to 20, and is particularly preferable in relation to the object of the present invention. Are those having a dextrose equivalent of about 6-10. Those with too high a dextrose equivalent (ie, those with too low a molecular weight) do not show utility as milk fat substitutes.

Glucomannan, unlike maltodextrin, is a water-insoluble polysaccharide, but is purified and contains about 80
Finely pulverized so as to pass through a mesh sieve swells in water to form a stable sol. In the present invention, a product having such water dispersibility (a commercially available product, Leo Rex RS of Shimizu Chemical Co., Ltd.) is used.

The high-intensity sweet substance extracted from licorice is glycyrrhizin. Stevioside, rebaudioside, and the like are known as high-intensity sweet substances extracted from stevia. Any of these sweeteners or commercially available sweeteners containing these as main components can be used in the ice cream-like food of the present invention, and further, these sweeteners are subjected to a treatment for improving sweetness such as an enzyme treatment. Those that have been subjected can also be used. These high-intensity sweet substances may be used alone or in combination of two or more.

No special ingredients are necessary for the other ingredients for producing ice cream-like foods, and fresh cream, powdered cream, milk powder, skim milk powder, sweetener, emulsifier, paste which are usually used for the production of ice cream-like foods Ingredients, stabilizers, fragrances,
Colorants and any other formulations can be used.

The ice cream-like food of the present invention can be produced by mixing the above-mentioned raw materials according to a conventional method for producing ice creams and subjecting them to homogenization, aging, freezing and the like. Note that maltodextrin or (and) glucomannan, and high-potency sweeteners from licorice or stevia can be added at any stage of the mixing of the ingredients, but that the glucomannan is evenly dispersed.

The preferable addition ratio (% by weight based on the final product) of the components specific to the ice cream-like food of the present invention is as follows.

Maltodextrin is added in an amount of about 2 to 7% by weight, preferably about 3 to 4% by weight, depending on the level of milk fat. If added in excess, the tissue becomes firm and loses the softness of ice cream.

Glucomannan is present in an amount of about 0.05 to 2% by weight, preferably about 0.1 to 1% by weight, depending on the level of milk fat.
Add within the range. If added in excess, the tissue will still be hard and the texture will not be smooth.

Although a high-intensity sweet substance also acts as a sweetener in an ice cream-like food, it is not appropriate for the sweet substance to cover all the sweetness required for the ice cream-like food. As is well known, the sweetness of high-intensity sweeteners is considerably inferior to that of common sugar sweeteners such as sugar, because it is noticeable when used for sweetening ice cream-like foods. is there. Therefore, the amount of the high-intensity sweetening substance used is limited to the range necessary for achieving the object of the present invention, so that the insufficient sweetness can be reduced to general sweeteners such as sugar, glucose, isomerized sugar, starch syrup, powdered starch syrup, sugar alcohol ( It is desirable to adjust using, for example, maltitol). From such a viewpoint, the preferable addition ratio of the high-intensity sweetening substance is about 0.01 to 0.1% by weight, particularly preferably about 0.02 to 0.05% by weight as glycyrrhizin or stevioside.

The effect of blending maltodextrin, glucomannan, a high-intensity sweet substance and the like is exerted irrespective of the milk solid content concentration and milk fat content of the ice cream-like food. About 3 milk solids
%, The milk flavor specific to ice cream is insufficient. Therefore, when the same level of taste as ice cream is required, the milk solid content is about 3% or more, preferably about 8%.
~ 15%.

[0022]

The present invention will be described below with reference to examples. In each example, “parts” means parts by weight.

Examples 1-4, Comparative Examples 1-5, Controls 15 parts of skim milk powder, 0.3 part of emulsifier, 0.25 part of stabilizer, 0.03 part of fragrance, 0.01 part of gardenia yellow element In addition, the raw materials shown in Table 1 (the numerical values are parts) were used, mixed with water so that the total amount became 100 parts, sterilized by heating, and homogenized with a homogenizer. Then, after aging was performed at 5 ° C. or less, freezing was performed using an ice creamer.

[0024]

[Table 1]

Note: Maltodextrin: product of Selestar, dextrose equivalent 6.5 Glucomannan: product of Shimizu Chemical Co., Ltd., Leorex RS, licorice-based sweetener: product of Maruzen Pharmaceutical Co., Ltd., starlitin K Stevia-based sweetener: Toyo Sugar Co., Ltd. Milk fat content of company products and α-G sweet PX products: 1.9% in Examples and Comparative Examples, 11.3% in Control products

For each of the obtained products, 5
Sensory tests by name were performed. The test was performed for five items of sweetness, texture, flavor, richness, and body feeling, and the following four grades were given based on the control product (ice cream). Better than control 3 Equivalent to control 2 Inferior to control 1 Significantly inferior to control 0

Table 2 shows the total points of the evaluation points for each test item by 10 persons and the total of the evaluation points of the products of each example.
The total is 100 points. ).

[0028]

TABLE 2 Sweetness texture flavor rich body sensation evaluation point total sum Example 1 21 21 22 19 22 105 Example 2 23 20 21 19 19 102 Example 3 21 21 20 21 18 101 Example 4 24 24 23 26 26 123 Comparative Example 1 15 14 16 14 15 74 Comparative Example 2 20 19 17 16 19 91 Comparative Example 3 21 18 18 18 19 1994 Comparative Example 4 17 20 18 17 20 92 Comparative Example 5 21 17 18 18 18 18 92

[0029]

As described above, the ice cream-like food according to the present invention has an ice cream-like taste despite having a low milk fat content, and it is necessary for a person who needs to eat a low fat and low calorie diet. It is very favorable for

A further advantage of the ice cream-like food according to the present invention is that the high-potency sweet substance for compensating for the flavor and lack of body due to the low milk fat content is useful for sweetening. As a result, the amount of sweetener used can be reduced, and even if only low-calorie sugar alcohol is used as the sweetener, the sweetener has a sufficiently good sweetness, so that the sweetener can be reduced in calorie. It becomes.

Claims (3)

[Claims] 1. An ice cream-like food having a milk fat content of less than 8%, characterized by containing a high-intensity sweet substance extracted from licorice or stevia and maltodextrin. 2. An ice cream-like food having a milk fat content of less than 8%, characterized by containing a high-intensity sweet substance extracted from licorice or stevia and swelling and dispersed glucomannan fine particles. Ice cream-like food. 3. The milk solid content is 3% or more, and the milk fat content is 8%.
% Ice cream-like food, characterized in that it contains a high-potency sweet substance extracted from licorice or stevia, maltodextrin, and swelled and dispersed glucomannan fine particles.