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WO2018101116A1 - Dessert glacé comprenant de la glace hautement concentrée en co2, plus rafraîchissant lors de la consommation - Google Patents

Dessert glacé comprenant de la glace hautement concentrée en co2, plus rafraîchissant lors de la consommation Download PDF

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Publication number
WO2018101116A1
WO2018101116A1 PCT/JP2017/041761 JP2017041761W WO2018101116A1 WO 2018101116 A1 WO2018101116 A1 WO 2018101116A1 JP 2017041761 W JP2017041761 W JP 2017041761W WO 2018101116 A1 WO2018101116 A1 WO 2018101116A1
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WIPO (PCT)
Prior art keywords
ice
frozen dessert
frozen
hydrate
concentration
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
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PCT/JP2017/041761
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English (en)
Japanese (ja)
Inventor
愛 辻
弘真 長須
雅子 神辺須
航二 小野田
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Kirin Co Ltd
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Kirin Co Ltd
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Priority to JP2018553792A priority Critical patent/JP7165057B2/ja
Publication of WO2018101116A1 publication Critical patent/WO2018101116A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor

Definitions

  • the present invention is a frozen dessert (hereinafter also referred to as “high-concentration CO 2 ice-containing frozen dessert”) containing ice having a high CO 2 content (hereinafter also referred to as “high-concentration CO 2 ice”).
  • the present invention relates to a high-concentration CO 2 ice-containing frozen dessert with improved cooling feeling derived from high-concentration CO 2 ice at the time of eating.
  • the present invention also relates to a method for producing such a high-concentration CO 2 ice-containing frozen dessert.
  • CO 2 hydrate carbon dioxide hydrate
  • CO 2 hydrate refers to an inclusion compound in which carbon dioxide molecules are confined in the empty space of a water molecule crystal.
  • a water molecule forming a crystal is called a “host molecule”, and a molecule trapped in the void of the crystal of the water molecule is called a “guest molecule” or “guest substance”. Since CO 2 hydrate decomposes into CO 2 (carbon dioxide) and water when melted, it generates CO 2 upon melting.
  • CO 2 hydrate can be produced by making CO 2 and water into a condition of low temperature and high pressure CO 2 partial pressure, for example, at a certain temperature and CO 2 hydrate at that temperature. It can be manufactured under conditions including that the CO 2 partial pressure is higher than the rate equilibrium pressure (hereinafter also referred to as “CO 2 hydrate production conditions”).
  • CO 2 hydrate production conditions The above-mentioned conditions of “a certain temperature and the CO 2 partial pressure higher than the equilibrium pressure of CO 2 hydrate at that temperature” are shown in FIG. 2 of Non-Patent Document 1 and FIG. 7 of Non-Patent Document 2.
  • FIG. 2 of Non-Patent Document 1 Non-Patent Document 1
  • FIG. 7 of Non-Patent Document 2 The equilibrium pressure curve of CO 2 hydrate disclosed in FIG.
  • the high pressure side of this curve (the equilibrium pressure curve of CO 2 hydrate)
  • the vertical axis represents the CO 2 pressure
  • the horizontal axis represents the temperature
  • it is expressed as a condition of the combination of the temperature in the region (above the curve) and the CO 2 pressure.
  • the CO 2 hydrate can also be produced by reacting fine ice instead of water with CO 2 under conditions of low temperature and low pressure CO 2 partial pressure.
  • CO 2 content of the CO 2 hydrate depending on the preparation of CO 2 hydrate, can be on the order of about 3-28 wt%, CO 2 content of the carbonated water (about 0.5 wt% ) Is significantly higher than
  • Patent Document 1 discloses that CO 2 hydrate is mixed with a beverage to give carbonic acid to the beverage to produce a carbonated beverage.
  • Patent Document 2 discloses that CO 2 hydrate is covered with ice. It is disclosed that by adding a carbonate supplement medium formed in this manner to a beverage, the slimmed beverage is cooled and carbon dioxide gas is supplemented to an unpleasant beverage.
  • CO 2 hydrate As the application of CO 2 hydrate, the CO 2 hydrate, shaved ice, it is also known that mixed in frozen desserts such as ice cream.
  • CO 2 hydrate is melted in the oral cavity of a person who ate the frozen confectionery by mixing CO 2 hydrate into the frozen confectionery such as oyster ice or ice cream.
  • the frozen confectionery it is disclosed that, in addition to the squishing feeling peculiar to carbonic acid, it is possible to generate an irritating texture that allows the frozen confectionery to flip in the mouth.
  • Patent Document 4 water ice is manufactured by mixing ice slurry, ice particles, and carbon dioxide-water inclusion compound-containing particles, and even after 6 months of freezing storage, the freezer It is disclosed that water ice can be obtained which can be scooped with a spoon immediately after being taken out.
  • Patent Document 5 discloses water, sweeteners, flavoring agents, N 2 O hydrate particles (or N 2 O hydrate / CO 2 hydrate mixed particles), and optionally stabilizers, emulsifiers, and proteins. And frozen confectionery products having different taste characteristics (e.g. taste) from those known.
  • Ice confections include ice cream, ice milk, lact ice, ice confectionery, etc. Ice cream, ice milk, and lacto ice are stipulated in the “Ministerial Ordinance on Component Standards for Milk and Dairy Products” based on the Food Sanitation Law, and are classified according to the content of milk components (milk solids and milk fat). . Regarding the classification of the content of the milk component, ice cream contains 15.0% or more of milk solids (of which milk fat is 8.0% or more). It contains 10.0% or more of solids (of which milk fat is 3.0% or more), and lacto ice contains 3.0% or more of milk solids. Moreover, the milk component content of ice confectionery is less than 3.0% of milk solid content.
  • a cold sensation that is, a cooling sensation agent that gives a cooling sensation effect to human skin, oral cavity, and throat is dentifrice, confectionery (eg chewing gum, candy, etc.), cigarette, haptic Used for cosmetics.
  • L-menthol L-menthol
  • the cooling effect is insufficient in sustainability, and the cooling effect is enhanced when the amount used is increased.
  • L-menthol is sometimes used in ice creams, but since it produces a mint flavor, the flavor balance may be impaired depending on the flavor of the target ice cream.
  • Patent Document 6 sets the ratio of whey protein to 25% or more of the proteins derived from milk components contained in ice creams. By doing so, it is disclosed that an ice cream having a light texture, a good meltability in the mouth, and an emphasis on the cool feeling peculiar to ice cream can be obtained.
  • Patent Document 7 by adding condensed phosphate such as sodium metaphosphate of 50 ppm or more and less than 2000 ppm to a packaged carbonated beverage, bubbles generated in the carbonated beverage become fine and the bubbles are maintained. As a result, it is disclosed that even when a container-packed carbonated drink is opened and stored again, it can maintain a refreshing sensation, a light flavor and a refreshing refreshing feeling in a high gas pressure carbonated drink.
  • condensed phosphoric acid salt of sodium metaphosphate and the like to exert the condensed phosphoric acid salt of sodium metaphosphate and the like, "cool feel" of the "high concentration CO 2 ice-containing frozen dessert” ice cream and the like containing high concentrations CO 2 ice It is not “cool feeling” in “carbonated beverages”.
  • a refreshing sensation in food and drink means a refreshing sensation in the human oral cavity and throat, and a cool sensation means a cold sensation (cooling sensation) in the human oral cavity and throat.
  • salt high-concentration CO 2 ice containing such as sodium salt and potassium salt It has not been known so far to contain in frozen desserts.
  • JP 2005-224146 A Japanese Patent No. 4969683 Japanese Patent No. 4716921 Japanese Patent No. 4169165 Japanese Patent No. 2781822 Japanese Patent Laid-Open No. 2005-130751 International Publication No. 2010/035869
  • An object of the present invention is to provide a high-concentration CO 2 ice-containing frozen confection with improved cooling feeling derived from high-concentration CO 2 ice during eating, a method for producing the high-concentration CO 2 ice-containing frozen confection, and the like.
  • the present invention (1) A frozen dessert characterized by containing ice having a CO 2 content of 3% by weight or more and salts; (2) The frozen dessert according to (1) above, wherein the ice having a CO 2 content of 3% by weight or more is CO 2 hydrate, (3) The frozen dessert according to (1) or (2) above, wherein the salt is one or more selected from the group consisting of sodium salt, potassium salt and calcium salt, (4) The frozen dessert according to (3) above, wherein the sodium salt is one or two selected from sodium chloride and sodium bicarbonate, (5) The frozen dessert according to (4) above, wherein the sodium salt is sodium chloride, (6) The frozen dessert according to any one of (1) to (5) above, wherein the salt content is 0.001 to 1.5% by weight relative to the total amount of the frozen dessert mix, (7) The content of ice having a CO 2 content of 3% by weight or more is 1 to 50% by weight relative to the total amount of the frozen dessert mix, according to any one of (1) to (6) above Related to frozen desserts.
  • the present invention also provides: (8)
  • the present invention relates to a method for producing a frozen confectionery characterized in that in the production of frozen confectionery containing ice having a CO 2 content of 3% by weight or more, a salt is contained in the frozen confectionery.
  • the present invention provides (9) In the manufacture of frozen confectionery containing ice having a CO 2 content of 3% by weight or more, the method includes a step of causing the frozen confectionery to contain a salt, and the cooling caused by the ice when the frozen confectionery is eaten It is related with the method of improving a feeling.
  • the present invention it is possible to provide a high concentration CO 2 ice-containing ice confection having an improved cool feeling high concentration CO 2 ice from during eating. Further, according to the present invention, it is possible to provide a manufacturing method and the like of such a high concentration CO 2 ice-containing frozen desserts.
  • the present invention Frozen confectionery characterized by containing ice having a CO 2 content of 3% by weight or more and salts (hereinafter also referred to as “frozen confectionery of the present invention”): [2] A method for producing a frozen confectionery comprising the step of containing a salt in the frozen confectionery in the production of the frozen confectionery containing ice having a CO 2 content of 3% by weight or more (hereinafter referred to as “the production method of the present invention”).
  • the method includes a step of causing the frozen confectionery to contain a salt, and the cooling caused by the ice when the frozen confectionery is eaten.
  • Embodiments of methods for improving the feeling are included.
  • salts in the present invention is not particularly limited as long as it is a salt that can improve the coolness of the high-concentration CO 2 ice-containing frozen confectionery,
  • salts preferably inorganic salts
  • One or more salts (preferably inorganic salts) selected from the group consisting of sodium salts, potassium salts and calcium salts are preferred, and one or more kinds selected from the group consisting of sodium salts and potassium salts From the viewpoint of obtaining a more excellent cooling effect, one or more salts selected from the group consisting of sodium salts (preferably inorganic salts) are further included. preferable.
  • sodium salt examples include sodium chloride, sodium bicarbonate, sodium phosphate, sodium ascorbate, trisodium citrate, sodium hydroxide, sodium carbonate, sodium gluconate, monosodium succinate, disodium succinate, sodium acetate , Sodium lactate, sodium fumarate, sodium tartrate, sodium sulfate, sodium malate, sodium benzoate, sodium erythorbate, etc., from the viewpoint of obtaining a better cooling effect, sodium chloride, sodium bicarbonate From the viewpoint of obtaining a better cooling effect and an effect of suppressing the gas odor of the aftertaste, sodium chloride is most preferable.
  • sodium phosphate examples include sodium metaphosphate, disodium dihydrogen pyrophosphate, sodium polyphosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, trisodium phosphate, etc., among them, sodium metaphosphate, Disodium dihydrogen pyrophosphate and sodium polyphosphate are preferred, and sodium metaphosphate is more preferred.
  • sodium salts may be used alone or in combination of two or more.
  • the “sodium salt” in this specification includes sodium hydroxide for convenience.
  • potassium salt examples include potassium chloride, potassium carbonate, potassium phosphate, monopotassium citrate, tripotassium citrate, potassium gluconate, potassium hydroxide, acesulfame potassium and the like, preferably potassium chloride and potassium carbonate. It is done.
  • potassium phosphate examples include potassium metaphosphate, dipotassium pyrophosphate, tetrapotassium pyrophosphate, potassium polyphosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, and tripotassium phosphate. Potassium acid, dipotassium pyrophosphate, tetrapotassium pyrophosphate and potassium polyphosphate are preferred, and potassium metaphosphate is more preferred.
  • potassium salts may be used alone or in combination of two or more. Moreover, you may use together these 1 type, or 2 or more types of potassium salt, and the above-mentioned 1 type, or 2 or more types of sodium salt.
  • the “potassium salt” in this specification includes potassium hydroxide for convenience.
  • the above calcium salts include calcium chloride, calcium carbonate, calcium phosphate, calcium citrate, calcium gluconate, calcium hydroxide, calcium lactate, calcium tartrate, calcium acetate, calcium sorbate, calcium pantothenate, calcium ascorbate, and calcium alginate. , Calcium glycerophosphate, calcium glutamate, calcium silicate, calcium saccharin, calcium stearate, calcium stearoyl lactate, calcium pyrophosphate, calcium propionate and the like. These calcium salts may use 1 type and may use 2 or more types together.
  • the “calcium salt” in this specification includes calcium hydroxide for convenience.
  • CO 2 content of 3% by weight or more ice (high-concentration CO 2 ice), not particularly limited as long as CO 2 content is from 3% by weight or more ice, CO 2 Hyde
  • high-concentration CO 2 ice that is not a rate may be used, CO 2 hydrate is preferable from the viewpoint of obtaining a sufficient foaming feeling.
  • CO 2 without using a hydrate
  • CO 2 may be used at a high concentration CO 2 ice is not a hydrate
  • a high concentration CO 2 ice is not a CO 2 hydrate
  • CO 2 hydrate may be used without using CO 2
  • high concentration CO 2 ice that is not CO 2 hydrate may be used in combination with CO 2 hydrate.
  • the shape of the high-concentration CO 2 ice (preferably CO 2 hydrate) in the present invention can be appropriately set according to the flavor design of the frozen dessert of the present invention, and is, for example, approximately spherical; approximately elliptical; A substantially polyhedral shape such as a rectangular parallelepiped shape; or a shape further provided with irregularities in these shapes; and the like, and obtained by appropriately crushing a mass of high-concentration CO 2 ice (preferably CO 2 hydrate). It may be crushed pieces (lumps) of various shapes.
  • the size of the high-concentration CO 2 ice (preferably CO 2 hydrate) in the present invention can be set as appropriate according to the flavor design of the frozen dessert of the present invention. Ease of eating and moderate foaming feeling
  • the maximum length of high-concentration CO 2 ice is 1 to 30 mm, 1 to 20 mm, 1 to 15 mm, 1 to 10 mm, and the like.
  • the “maximum length of high-concentration CO 2 ice” refers to the longest line segment connecting two points on the surface of the mass of the high-concentration CO 2 ice and passing through the center of gravity of the mass.
  • the maximum length represents a long diameter (longest diameter).
  • the maximum length represents a diameter, and has a substantially rectangular parallelepiped shape. In some cases, it represents the length of the longest diagonal line among the diagonal lines.
  • the CO 2 content of the high-concentration CO 2 ice (preferably CO 2 hydrate) in the present invention is not particularly limited as long as it is 3% by weight or more, and is appropriately set according to the flavor design of the frozen dessert in the present invention. from the viewpoint that although it is, to obtain a generally preferred degree of foaming sensation, preferably 5 wt% or more, more preferably 7 wt% or more, more preferably include not more 9 wt% or more, the CO 2 content Examples of the upper limit include 25% by weight or less, 20% by weight or less, and 16% by weight or less.
  • CO 2 content of the high-concentration CO 2 ice in the present invention can be adjusted by such as "level of CO 2 partial pressure" in the production of highly concentrated CO 2 ice in the present invention, for example, CO 2 partial pressure If it is increased, the CO 2 content of the high-concentration CO 2 ice can be increased. Further, when the high-concentration CO 2 ice is CO 2 hydrate, the “CO 2 partial pressure level”, “degree of dehydration process”, “consolidation molding process” when the CO 2 hydrate is produced are determined. "”, “High or low pressure of compaction in the case of compaction molding", and the like.
  • the CO 2 content of the CO 2 hydrate can be increased.
  • the method for producing high concentration CO 2 ice in the present invention is not particularly limited as long as ice having a CO 2 content of 3% by weight or more can be produced.
  • a method for producing high-concentration CO 2 ice is not a CO 2 hydrate, a method of freezing the raw water while blowing CO 2 into the raw material water under conditions that do not meet the CO 2 hydrate formation conditions and the like.
  • a method for producing a CO 2 hydrate and the gas-liquid agitation method for agitating the raw water while blowing CO 2 into the raw material water under conditions satisfying the CO 2 hydrate formation conditions satisfying the CO 2 hydrate formation conditions
  • Conventional methods such as a water spray method in which raw water is sprayed into CO 2 under conditions can be used.
  • CO 2 hydrate produced by these methods is usually in the form of a slurry in which fine particles of CO 2 hydrate are mixed with unreacted water, dehydration is performed to increase the concentration of CO 2 hydrate. It is preferable to carry out the treatment.
  • CO 2 hydrate having a relatively low water content by dehydration ie, a relatively high concentration of CO 2 hydrate
  • the compression-molded CO 2 hydrate may be used in the present invention as it is, or may be further crushed as necessary.
  • a method for producing CO 2 hydrate a method using raw water is relatively widely used. However, instead of water (raw water), fine ice (raw material ice) is used as CO 2. And a method for producing CO 2 hydrate by reacting under low temperature and low pressure CO 2 partial pressure.
  • the “CO 2 hydrate production condition” is a condition in which the CO 2 partial pressure (CO 2 pressure) is higher than the equilibrium pressure of CO 2 hydrate at that temperature.
  • the above “conditions in which the partial pressure of CO 2 is higher than the equilibrium pressure of CO 2 hydrate” are shown in FIG. 2 of Non-Patent Document 1 (J. Chem. Eng. Data (1991) 36, 68-71) Equilibrium pressure curve of CO 2 hydrate disclosed in FIG. 7 and FIG. 15 of Patent Document 2 (J. Chem. Eng.
  • CO 2 hydrate generation conditions include a combination condition of “within a range of ⁇ 20 to 4 ° C.” and “within a range of carbon dioxide pressure of 1.8 to 4 MPa”, and a range of “ ⁇ 20 to ⁇ 4 ° C.”
  • the combination of “inside” and “within carbon dioxide pressure in the range of 1.3 to 1.8 MPa” can be mentioned.
  • the high-concentration CO 2 ice in the present invention may be high-concentration CO 2 ice consisting only of CO 2 and ice, but may contain an optional component in addition to CO 2 and ice.
  • the optional components in high-concentration CO 2 ice include, for example, milk components, fats and oils other than milk fat, sweetening components, stabilizers, emulsifiers, flavor raw materials, coloring agents, flavorings, acidulants, alcohols, and caffeine.
  • One kind or two or more kinds of substances selected from the group can be mentioned. Note that optional component in such a high concentration CO 2 ice will be described in detail in description of any component in the frozen dessert of the present invention described below.
  • the frozen dessert of the present invention is not particularly limited as long as it contains ice having a CO 2 content of 3% by weight or more and salts.
  • freeze confectionery means confectionery provided to consumers in a frozen state, and specifically includes the following (A) and (B).
  • Ice cream ice cream, ice milk, lacto ice, ice confectionery
  • frozen liquids mixed with liquid sugar or other foods, or edible ice is crushed, mixed with liquid sugars or other foods and re-frozen, and used for food in a frozen state, Or something similar to these.
  • B A frozen confectionery with or without ice creams.
  • the above (A) includes ice cream, ice milk, lact ice, popsicle, sleet, shaved ice, sherbet, shake and the like.
  • Examples of the “frozen confectionery containing ice cream” in (B) above include frozen yogurt, ice cake (frozen confectionery including ice and sponge cake, etc.), and the like.
  • the “frozen confectionery” in the present specification contains ice having a CO 2 content of 3% by weight or more and a salt, excluding ice having a CO 2 content of 3% by weight or more. Also included are those corresponding to the above (A) or (B).
  • the frozen confectionery in the present invention brings together a feeling of foaming of CO 2 gas generated from high-concentration CO 2 ice when eaten with the original flavor and texture of the frozen confectionery, and brings out a new texture and flavor not found in conventional frozen confectionery. be able to.
  • the frozen confectionery in the present invention has improved cooling feeling derived from high-concentration CO 2 ice at the time of eating, and in a preferred embodiment, the gas odor of aftertaste derived from high-concentration CO 2 ice when eating frozen confectionery is also suppressed.
  • the frozen dessert of the present invention involves in improved cool feeling high concentration CO 2 ice from during eating, it is preferable that the improved refreshing feeling and refreshing feeling.
  • the amount of the salt used in the present invention (the content or addition amount of the salt in the frozen confectionery) is not particularly limited, and can be determined by those skilled in the art depending on the type of the salt in the present invention, the composition of the optional components of the frozen confectionery in the present invention, etc. Can be set as appropriate. From the viewpoint of sufficiently obtaining the effects of the present invention, the preferred amount (content or addition amount) of the salt in the present invention is 0.001 to 1.5% by weight, preferably 0.01 to 1.5% by weight based on the total amount of the frozen dessert mix. 1.5% by weight, or 0.01 to 0.15% by weight, 0.15 to 1.5% by weight, or 0.18 to 1.5% by weight.
  • the “frozen confectionery mix” means a mixture of all or part (preferably all) of the frozen confectionery ingredients other than the high-concentration CO 2 ice, and the “frozen confectionery mix total amount” in the present specification. Means a mixture of all the ingredients of the frozen dessert except high-concentration CO 2 ice. Further, commercially available salts can be used in the present invention.
  • the preferred amount of sodium chloride used is 0.001 to 1.5% by weight based on the total amount of the frozen dessert mix, Preferably, it is 0.01 to 1.5% by weight, or 0.01 to 0.15% by weight, 0.15 to 1.5% by weight, or 0.18 to 1.5% by weight.
  • the preferred amount (content or addition amount) of baking soda is 0.1 to 1.5% by weight, preferably 0.25 to 1.5% by weight, more preferably 0.00%, based on the total amount of the frozen dessert mix.
  • the preferred amount (content or addition amount) of sodium metaphosphate is 0.5 to 1.5% by weight, preferably 1.0 to 0.5% by weight based on the total amount of the frozen dessert mix. 1.5% by weight.
  • the amount of high-concentration CO 2 ice used in the present invention is not particularly limited, and the CO 2 content of the high-concentration CO 2 ice in the present invention, A person skilled in the art can appropriately set according to the type, the content of the salt in the present invention in the frozen dessert, the composition of the optional components in the present invention.
  • the preferred use amount of the high-concentration CO 2 ice in the present invention is 1-50 with respect to the total amount of the frozen dessert mix. % By weight, preferably 1 to 20% by weight, more preferably 3 to 15% by weight.
  • the frozen dessert of the present invention may be a frozen dessert composed only of the high-concentration CO 2 ice according to the present invention and the salts according to the present invention.
  • an optional component may be added. May be included.
  • the optional component in the frozen dessert of the present invention include a milk component, a fat and oil other than milk fat, a sweetening component, a stabilizer, an emulsifier, a flavor raw material, a coloring agent, a flavoring agent, an acidulant, alcohol, and caffeine. 1 type or 2 or more types of substances selected from these are mentioned.
  • the optional component is contained in the high-concentration CO 2 ice in the present invention and may not be included in the frozen dessert mix, or the high-concentration CO in the present invention. not included in the 2 ice, may be included in frozen dessert mix may be included in both the high-concentration CO 2 ice and frozen dessert mixes of the present invention.
  • the types and concentrations of the optional components may be the same or different between the high-concentrated CO 2 ice and the frozen dessert mix. It may be.
  • a commercially available thing can be used for this arbitrary component.
  • concentration in frozen dessert) of arbitrary components can be suitably set in the range which does not disturb this invention.
  • milk component includes animal (preferably bovine) milk or fractionated components and processed products thereof.
  • the milk fraction components and processed products include fresh cream, butter, buttermilk, buttermilk powder, skim milk, partially skimmed milk, reduced skim milk, reduced skim milk, reduced skim milk, skim milk concentrate, skim milk Examples include concentrated milk, partially defatted concentrated milk, whole milk powder, defatted milk powder, partially defatted milk powder, casein, whey, reduced whey, concentrated whey, whey powder, and the like. 1 type may be used for this milk component, and 2 or more types may be used together.
  • non-milk fats include soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice bran oil, safflower oil, safflower oil, olive oil, sesame oil, palm oil, palm oil, palm kernel Vegetable oils and fats such as oil; animal fats and oils such as beef tallow and pork fat; processed fats and oils obtained by separation, hydrogenation, transesterification and the like of vegetable fats and animal fats and the like. 1 type of fats and oils other than this milk fat may be used, and 2 or more types may be used together.
  • sweet ingredient refers to an ingredient exhibiting sweetness, such as brown sugar, white sugar, cassonade (red sugar), Wasanbon, sorghum sugar, maple sugar and other sugar-containing sugars.
  • Refined sugars such as salmon sugar (white disaccharide, medium disaccharide, granulated sugar, etc.), car sugar (super white sugar, tri-sugar etc.), processed sugar (corn sugar, ice sugar, powdered sugar, granulated sugar etc.), liquid sugar etc.
  • Monosaccharides (glucose, fructose, wood sugar, sorbose, galactose, isomerized sugar, etc.), disaccharides (sucrose cake, maltose, lactose, isomerized lactose, palatinose, etc.), oligosaccharides (fructooligosaccharides, maltooligosaccharides, isomaltoligosaccharides) , Galactooligosaccharides, coupling sugar, etc.), sugar alcohols (erythritol, sorbitol, xylitol, mannitol, maltitol, isomaltitol, lactitol)
  • saccharide sweeteners such as maltotriitol, isomaltoriitol, panitol, oligosaccharide alcohol, powdered reduced maltose starch syrup, etc., natural non-sugar sweeteners (stevia extract,
  • xanthan gum, carrageenan, guar gum, tamarind gum, gellan gum, locust bean gum, tara gum, carboxymethylcellulose, water-soluble cellulose, pectin, polydextrose, pullulan, propylene glycol, gelatin, gum arabic, diyutane Gum, starch, dextrin, alginic acid, locust bean gum and the like are mentioned, among which xanthan gum, pectin, guar gum, carrageenan, carboxymethylcellulose, locust bean gum and the like are preferred, among which xanthan gum, pectin and locust bean gum are more preferred. It is done.
  • One stabilizer may be used, or two or more stabilizers may be used in combination.
  • emulsifier those that can be used for food can be widely adopted. Lactic acid monoglyceride, succinic acid monoglyceride, malic acid monoglyceride, etc.), diglyceride, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polysorbate, polyglycerin condensed ricinoleic acid ester (polyglycerin polyricinoleate), Lecithin, kirasaponin, yucca saponin, soybean saponin, modified starch (acid-degraded starch, oxidized starch, pregelatinized starch, grafted starch, Etherified starch introduced with boxymethyl group, hydroxyalkyl group, etc., esterified starch reacted with acetic acid, phosphoric acid, etc., cross-linked starch in which polyfunctional groups are bonded between hydroxy
  • flavor raw material examples include fruit juice, pulp, matcha, raisins, cocoa, egg yolk and the like.
  • the flavor raw material may use 1 type and may use 2 or more types together.
  • the concentration of the salt and optional component in the frozen dessert of the present invention is measured by applying a known method such as HPLC method, GC-MS method, LC-MS method, etc. to the solution obtained by melting the frozen dessert. be able to.
  • the frozen dessert of the present invention may not be filled in a cup container, corn, waffle dough, or the like, but may be filled. Moreover, the frozen dessert of this invention may be accommodated in the packaging container, and does not need to be accommodated.
  • the upper limit temperature of the storage temperature is preferably 0 ° C. or less, more preferably ⁇ 5 ° C. or less, further preferably ⁇ 10 ° C. or less, more preferably ⁇ 15 ° C. or less, still more preferably ⁇ 20 ° C., more preferably ⁇ 25.
  • the minimum temperature includes ⁇ 273 ° C. or higher, ⁇ 80 ° C. or higher, ⁇ 50 ° C. or higher, ⁇ 40 ° C. or higher, ⁇ 30 ° C. or higher, and the like.
  • the high-concentration CO 2 ice-containing frozen confectionery “in which the cooling sensation derived from high-concentration CO 2 ice is improved” means that the same kind of raw materials are made to have the same final concentration except that the salt in the present invention is not contained.
  • using a high concentration CO 2 ice-containing frozen dessert was prepared in the same method (hereinafter represented as "Comparative high concentration CO 2 ice-containing frozen desserts.") as compared to the high cool feel from high concentration CO 2 ice is improved Means frozen confection containing CO 2 ice.
  • a cold sensation felt on the human oral cavity and throat was evaluated as a cool sensation.
  • high concentration CO 2 ice aftertaste gas smell derived is suppressed high concentration CO 2 ice-containing frozen dessert herein as compared to the above comparative high concentration CO 2 ice-containing frozen desserts
  • high concentration CO It means a high-concentration CO 2 ice-containing frozen dessert in which the gas odor of aftertaste derived from 2 ice is suppressed.
  • the irritating odor that stimulates the mucous membrane of the nose by the release of carbon dioxide into the nose is evaluated as a gas odor of aftertaste derived from high-concentration CO 2 ice. did.
  • a method similar to the method using the criteria preferably the same method as the method using the evaluation criteria described in “[2] Sensory evaluation of the CO 2 hydrate-containing frozen confectionery sample” in the examples described later is suitably used. Can be used. More specifically, in the evaluation criteria described in “[2] Sensory evaluation of a CO 2 hydrate-containing frozen confectionery sample” in Examples described later, compared to the comparative high concentration CO 2 ice-containing frozen confectionery, the high concentration CO 2 The ice-cooled feeling of cooling is clearly improved (evaluation: “ ⁇ ”).
  • High-concentration CO 2 ice-containing frozen confectionery and somewhat improved (evaluation: “ ⁇ ”) high-concentration CO 2 ice-containing frozen confectionery are: Included in high-concentration CO 2 ice-containing frozen confectionery “the cool feeling derived from high-concentration CO 2 ice is improved”.
  • the evaluation criteria described in “[2] Sensory evaluation of a CO 2 hydrate-containing frozen confectionery sample” in Examples described later the aftertaste derived from the high concentration CO 2 ice compared to the comparative high concentration CO 2 ice-containing frozen confectionery.
  • the method for producing a frozen dessert according to the present invention is a known method for producing a frozen dessert except that the frozen dessert contains ice having a CO 2 content of 3% by weight or more (high concentration CO 2 ice) and salts. Can be used.
  • a general manufacturing method of ice creams there is a manufacturing method including steps of mixing raw materials, homogenization, heat sterilization, cooling, aging, freezing, filling / packaging, and curing.
  • the frozen confectionery of this invention can be manufactured with the manufacturing method of the frozen confectionery of this invention.
  • the method for producing the frozen confectionery of the present invention is not particularly limited in the production of the frozen confectionery containing ice having a CO 2 content of 3% by weight or more, as long as it includes a step of containing salts in the frozen confectionery. It is preferable to include a step of mixing a mixture (frozen confectionery) of all or a part (preferably all) of frozen confectionery materials other than 2 ice with high-concentration CO 2 ice. It is more preferable that it contains.
  • Step X for preparing a frozen dessert mix containing salts Step Y for mixing the frozen dessert mix with ice having a CO 2 content of 3% by weight or more:
  • the frozen dessert mix prepared in the step X includes all the ingredients of the frozen dessert other than the high-concentration CO 2 ice.
  • Preferred examples of the step X include a step of adding salts to the frozen dessert mix and a step of preparing a frozen mix by mixing all the ingredients of the frozen dessert other than high-concentration CO 2 ice.
  • the production method of the present invention may not include a step of homogenizing and / or heat sterilizing the frozen dessert mix prepared in the step X between the step X and the step Y, but the step X It is preferable to have a step of homogenizing and / or heat sterilizing the frozen dessert mix prepared in step 1, and having a step of homogenizing and heat sterilizing the frozen dessert mix prepared in step X above. Is more preferable.
  • Frozen dessert mix in step Y is preferably includes all of the high-concentration CO 2 ice other than raw frozen dessert.
  • the temperature of the frozen dessert mix when mixing the frozen dessert mix and the high-concentration CO 2 ice in step Y is preferably ⁇ 8 to 5 ° C.
  • Mixing of the frozen dessert mix in step Y and the high-concentration CO 2 ice is preferably performed in an aging step or a freezing step.
  • the production method of the present invention preferably has a step of filling and packaging the frozen confectionery of the present invention obtained in Step Y and / or a step of curing the frozen confectionery of the present invention after Step Y.
  • an embodiment that can be used as a preferred embodiment of the method for producing the frozen confectionery of the present invention can be used as a preferred embodiment of the method for producing the frozen confectionery of the present invention.
  • Improved methods of the present invention is a method of improving the cool feeling from the high concentration CO 2 ice upon eating the frozen dessert.
  • a high concentration CO 2 ice it is not particularly limited as long as it includes the step of incorporating the salt in the frozen dessert, a high concentration CO 2 ice It is preferable to include a step of mixing all or a part (preferably all) of the raw materials of frozen confectionery other than (a frozen confectionery mix) with high-concentration CO 2 ice, including the above-mentioned step X and step Y. More preferably.
  • an embodiment that can be used as a preferred embodiment of the improvement method of the present invention can be used as a preferred embodiment of the improvement method of the present invention.
  • a preferred embodiment is that, in addition to improving the cool feeling derived from high concentration CO 2 ice when eating frozen confectionery, high concentration CO 2 ice when eating frozen confectionery The aftertaste gas odor of origin can be suppressed.
  • the frozen dessert of the present invention containing 0.001 to 1.5% by weight (preferably 0.01 to 1.5% by weight) of sodium chloride relative to the total amount of the frozen dessert mix, or the total amount of the frozen dessert mix
  • the frozen dessert of the present invention containing 0.1 to 1.5% by weight (preferably 0.25 to 1.5% by weight, more preferably 0.25 to 0.5% by weight) of baking soda
  • the frozen dessert of the present invention containing 0.5 to 1.5% by weight (preferably 1.0 to 1.5% by weight) of sodium metaphosphate with respect to the total amount of the mix is included.
  • CO 2 hydrate containing preparations of frozen dessert [1] CO 2 hydrate preparation prior literature (Japanese Patent No. 3090687, JP-T 2004-512035, Patent No. 4,969,683) with reference to, the CO 2 hydrate Generated. Specifically, CO 2 gas was blown into 4 L of water so as to be 3 MPa, and the hydrate formation reaction was allowed to proceed at 1 ° C. while stirring to prepare a sherbet-like slurry containing CO 2 hydrate. This sherbet-like slurry was cooled to ⁇ 20 ° C., recovered as CO 2 hydrate, and prepared so that the diameter of one grain was 1 mm to 7 mm on liquid nitrogen. The CO 2 content of these CO 2 hydrates was 15%.
  • sodium bicarbonate was preferred to sodium metaphosphate, and sodium chloride was preferred to sodium bicarbonate.
  • the present invention it is possible to provide a high concentration CO 2 ice-containing ice confection having an improved cool feeling high concentration CO 2 ice from during eating. Further, according to the present invention, it is possible to provide a manufacturing method and the like of such a high concentration CO 2 ice-containing frozen desserts.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

L'invention a pour objet de fournir notamment un dessert glacé à teneur en glace hautement concentrée en ＣＯ２ dont la sensation de rafraîchissement provenant d'une glace hautement concentrée en ＣＯ２ est améliorée lors de la consommation, et un procédé de fabrication de ce dessert glacé à teneur en glace hautement concentrée en ＣＯ２. Le dessert glacé de l'invention qui comprend une glace à teneur en ＣＯ２ supérieure ou égale à 3% en masse, est caractéristique en ce que des sels sont incorporés lors de sa fabrication. De manière privilégiée, un hydrate de ＣＯ２ peut être pris en tant que glace à teneur en ＣＯ２ supérieure ou égale à 3% en masse, un chlorure de sodium, un bicarbonate de sodium (hydrogénocarbonate de sodium), un métaphosphate de sodium peuvent être pris en tant que sels, parmi ceux-ci le chlorure de sodium et le bicarbonate de sodium étant pris de manière plus privilégiée, et parmi ces derniers, le chlorure de sodium étant pris de manière encore plus privilégiée.
PCT/JP2017/041761 2016-12-02 2017-11-21 Dessert glacé comprenant de la glace hautement concentrée en co2, plus rafraîchissant lors de la consommation Ceased WO2018101116A1 (fr)

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JP2020066602A (ja) * 2018-10-25 2020-04-30 キリンホールディングス株式会社 身体冷却剤、及び、身体用冷却液の製造方法
US20210177004A1 (en) * 2018-08-08 2021-06-17 Brigham Young University Carbonated Frozen Dessert
JP2022535865A (ja) * 2019-06-05 2022-08-10 アイトゲネシッシェ テヒニッシェ ホーホシューレ チューリッヒ ガスハイドレートの製造方法、ガスハイドレートを含むスラリー、ガスハイドレートの使用、および前記方法により得られる多孔質粉末

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JPH11514529A (ja) * 1995-11-06 1999-12-14 ユニリーバー・ナームローゼ・ベンノートシャープ 氷菓子の製造方法
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Publication number Priority date Publication date Assignee Title
US20210177004A1 (en) * 2018-08-08 2021-06-17 Brigham Young University Carbonated Frozen Dessert
JP2020066602A (ja) * 2018-10-25 2020-04-30 キリンホールディングス株式会社 身体冷却剤、及び、身体用冷却液の製造方法
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JP2022535865A (ja) * 2019-06-05 2022-08-10 アイトゲネシッシェ テヒニッシェ ホーホシューレ チューリッヒ ガスハイドレートの製造方法、ガスハイドレートを含むスラリー、ガスハイドレートの使用、および前記方法により得られる多孔質粉末

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