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WO2018101115A1 - Dessert glacé comprenant de la glace hautement concentrée en co2, de sensation moussante désagréable inhibée lors de la consommation - Google Patents

Dessert glacé comprenant de la glace hautement concentrée en co2, de sensation moussante désagréable inhibée lors de la consommation Download PDF

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Publication number
WO2018101115A1
WO2018101115A1 PCT/JP2017/041760 JP2017041760W WO2018101115A1 WO 2018101115 A1 WO2018101115 A1 WO 2018101115A1 JP 2017041760 W JP2017041760 W JP 2017041760W WO 2018101115 A1 WO2018101115 A1 WO 2018101115A1
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WIPO (PCT)
Prior art keywords
ice
frozen
concentration
melting point
frozen dessert
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PCT/JP2017/041760
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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
Original Assignee
キリン株式会社
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Application filed by キリン株式会社 filed Critical キリン株式会社
Priority to JP2018553791A priority Critical patent/JP7166173B2/ja
Publication of WO2018101115A1 publication Critical patent/WO2018101115A1/fr

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Classifications

    • 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”).
  • High-concentration CO in which the high-concentration CO 2 ice-derived foaming feeling (irritating feeling in the mouth by fine bubbles) is maintained, and the unpleasant bubbling feeling derived from the high-concentration CO 2 ice and the aftertaste gas odor are suppressed.
  • 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. For example, ice milk and lacto ice may contain vegetable oils and fats as fats other than milk fat, together with milk fat or without milk fat. As such vegetable oils and fats, palm oil, palm oil and the like are widely used.
  • fats and oils are known as fats and oils used by adding to food and drink.
  • Such fats and oils include a low melting point oil and fat having a relatively low melting point and a high melting point oil and fat having a relatively high melting point.
  • the low melting point fat include cottonseed oil (melting point: ⁇ 6 to 4 ° C.) and rapeseed oil (melting point: ⁇ 12 to 0 ° C), soybean oil (melting point: -8 to -7 ° C), corn oil (melting point: -15 to -10 ° C), sunflower oil (melting point: -18 to -16 ° C), etc.
  • melting point fat palm oil (melting point: 27 to 50 ° C.), coconut oil (melting point: 20 to 28 ° C.), butter (milk fat) (melting point: 25 to 36 ° C.), cocoa butter (melting point: 32 to 39 ° C.) ) Etc. are known. Regarding the relationship between the melting point of fats and oils used for ice cream and other frozen desserts and the texture of the frozen desserts, low melting point fats and oils have good shape but low shape retention, while high melting point fats and oils have good shape retaining properties It is said that the mouth is not good.
  • Patent Document 6 discloses an ice cream containing bubbles, ice crystals, and fat globules in a dispersed state, and the equivalent circle diameter of 50% or more of the bubbles is in the range of 30 ⁇ m to 56 ⁇ m.
  • An ice cream is disclosed in which the equivalent circle diameter of at least% is in the range of 21 ⁇ m to 56 ⁇ m and the particle size of the fat spheres is more than 0 ⁇ m and not more than 1.2 ⁇ m. It is disclosed that fats and oils having a melting point of 0 ° C. or more and 10 ° C. or less are preferable from the viewpoint of obtaining an ice cream having no freshness and a fresh flavor.
  • the object of the present invention in light of the above problems a ⁇ c is the time of the high-concentration CO 2 ice-containing frozen desserts put in the mouth during eating, while maintaining the bubbling feeling from the high concentration CO 2 ice, high concentration CO 2 ice
  • An object of the present invention is to provide a high-concentration CO 2 ice-containing frozen confectionery that suppresses the unpleasant bubbling sensation and gas odor of aftertaste, a method for producing the high-concentration CO 2 ice-containing frozen confectionery, and the like.
  • ice having a CO 2 content of 3% by weight or more and oil and fat having a melting point of 10 ° C. or less are used in combination. 2
  • the problem of the present invention can be solved by adding fats and oils having a melting point of 10 ° C. or less to the frozen confectionery, thereby completing the present invention. It came.
  • the present invention (1) A frozen dessert characterized by containing ice having a CO 2 content of 3% by weight or more and an oil having a melting point of 10 ° C. or less, (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 above (1) or characterized in that the oil having a melting point of 10 ° C. or lower is one or more selected from the group consisting of rapeseed oil, cottonseed oil, soybean oil, corn oil and sunflower oil The frozen dessert described in (2) (4) The frozen dessert according to any one of (1) to (3) above, wherein the content of fats and oils having a melting point of 10 ° C.
  • the content of ice having a CO 2 content of 3% by weight or more is 1 to 50% by weight with respect to the total amount of the frozen dessert mix, according to any one of (1) to (4) above Related to frozen desserts.
  • the present invention also provides: (6)
  • 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, the frozen confectionery contains a fat or oil having a melting point of 10 ° C. or less.
  • the present invention provides (7) In the manufacture of frozen confectionery containing ice having a CO 2 content of 3% by weight or more, when the frozen confectionery is eaten, the method includes a step of causing the frozen confectionery to contain an oil having a melting point of 10 ° C. or less.
  • the present invention relates to a method for suppressing an unpleasant foaming feeling and / or a gas odor of aftertaste while maintaining the ice-like foaming feeling.
  • the present invention when a high-concentration CO 2 ice-containing frozen dessert is put in the mouth at the time of eating, an unpleasant foaming feeling and an aftertaste gas odor are suppressed while maintaining a foaming feeling derived from high-concentration CO 2 ice.
  • the high-concentration CO 2 ice-containing frozen dessert can be provided. 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 fats and oils having a melting point of 10 ° C. or lower (hereinafter also referred to as “frozen confectionery of the present invention”): [2] In the manufacture of frozen confectionery containing ice having a CO 2 content of 3% by weight or more, a method for producing frozen confectionery comprising the step of causing the frozen confectionery to contain fats and oils having a melting point of 10 ° C.
  • production method of the present invention [3] In the manufacture of frozen confectionery containing ice having a CO 2 content of 3% by weight or more, when the frozen confectionery is eaten, including a step of causing the frozen confectionery to contain fats and oils having a melting point of 10 ° C. or less Including a method of suppressing an unpleasant foaming feeling and / or aftertaste gas odor while maintaining the ice-derived foaming feeling (hereinafter also referred to as “the suppressing method of the present invention”). It is out.
  • the “fat having a melting point of 10 ° C. or less” used in the present invention (hereinafter also referred to as “low melting point fat in the present invention”) is an oil that can be used for food and drink, and has a melting point of 10 ° C. or less.
  • the fat (preferably vegetable fat) whose melting
  • cottonseed oil ( ⁇ 6 to 4 ° C.), rapeseed oil ( ⁇ 12 to 0 ° C.), sesame oil ( ⁇ 6 to ⁇ 3 ° C.), rice oil ( ⁇ 10 to ⁇ 5 ° C), soybean oil (-8 to -7 ° C), corn oil (-15 to -10 ° C), sunflower oil (melting point: -18 to -16 ° C), olive oil (0 to 6 ° C)
  • vegetable oils having a melting point of 5 ° C. or lower include cottonseed oil, rapeseed oil, sesame oil, rice oil, soybean oil, corn oil, and sunflower oil.
  • 1 type may be used for fats and oils whose melting
  • the “melting point” of fats and oils means a transparent melting point.
  • the transparent melting point refers to a temperature at which all fats and oils are melted and transparent when heated in accordance with a prescribed method.
  • the transparent melting point of fats and oils can be measured according to the method prescribed in “Standard Fats and Fats Analysis Test Method” edited by Japan Oil Chemical Association. By using these measurement methods, it is possible to easily confirm whether or not a certain oil or fat corresponds to the low melting point oil or fat in the present invention.
  • 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 component in high-concentration CO 2 ice include oils and fats having a melting point higher than 10 ° C., milk components other than milk fat, sweetening components, stabilizers, emulsifiers, flavor raw materials, colorants, flavors, acidulants, salts, Examples thereof include one or more substances selected from the group consisting of alcohol and caffeine. 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 fats and oils having a melting point of 10 ° C. or less.
  • 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 fats and oils having a melting point of 10 ° C. or less, and the CO 2 content is 3% by weight.
  • the part excluding ice of more than% corresponds 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 amount of low melting point fat and oil used in the present invention is not particularly limited, and the type of low melting point fat and oil in the present invention or CO of high concentration CO 2 ice in the present invention.
  • Those skilled in the art can appropriately set the 2 content, the content of the high-concentration CO 2 ice in the present invention in the frozen dessert, the composition of the optional components of the frozen dessert in the present invention, and the like.
  • the preferred amount of use (content or addition amount) of the low melting point fat in the present invention is 0.2 to 20% by weight, preferably 0.5 to 20% by weight, more preferably 1 to 15% 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, the low melting point in the present invention.
  • contents of high-concentration CO 2 ice in frozen dessert are not particularly limited, and the CO 2 content of the high-concentration CO 2 ice in the present invention, the low melting point in the present invention.
  • Those skilled in the art can appropriately set according to the type of oil and fat, the content of the low melting point oil and fat in the present invention in the frozen dessert, the composition of the optional components of the frozen dessert in the present invention and the like.
  • 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.
  • 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.
  • the frozen dessert of the present invention may be a frozen dessert composed only of the high-concentration CO 2 ice in the present invention and the low-melting point fat and oil in the present invention, but in addition to the high-concentration CO 2 ice and the low-melting point fat and oil,
  • an optional component may be included.
  • the optional component in the frozen dessert of the present invention include oils and fats having a melting point higher than 10 ° C., milk components other than milk fat, sweetening ingredients, stabilizers, emulsifiers, flavor raw materials, colorants, fragrances, acidulants, salts, and alcohols. And one or more substances selected from the group consisting of caffeine.
  • 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 fats having a melting point higher than 10 ° C.” examples include milk fats such as cream and butter (melting point: 25 to 36 ° C.), palm oil (melting point: 27 to 50 ° C.), cocoa butter (melting point: 32 to 39 ° C.). ), coconut oil (melting point: 20 to 28 ° C.) and the like, and milk fat and palm oil are preferable because they are excellent in flavor and the like.
  • 1 type may be used for fats and oils whose melting
  • the frozen dessert of the present invention when the low melting point fat and oil in the present invention and the fat and oil having a melting point higher than 10 ° C. are used in combination, the balance of the overrun (the air content in the frozen dessert), the shape retention, and the mouthfeel are improved. Therefore, it is preferable.
  • milk components other than milk fat include skim milk powder, whey, casein and the like.
  • milk components including both milk components other than milk fat and milk fat for example, cream, whole milk powder, milk may be used. Good.
  • 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.
  • Acid monoglyceride, etc. fatty acid diglyceride, fatty acid triglyceride, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, lecithin, quillaja saponin, yucca saponin, soybean saponin, modified starch (acid-decomposed starch, oxidized starch , Pregelatinized starch, grafted starch, etherified starch introduced with carboxymethyl group, hydroxyalkyl group, etc., esterified starch reacted with acetic acid, phosphoric acid, etc.
  • modified starch ascid-decomposed starch, oxidized starch , Pregelatinized starch, grafted starch, etherified starch introduced with carboxymethyl group, hydroxyalkyl group, etc., esterified starch reacted with acetic acid, phosphoric acid, etc.
  • Places or more starch hydroxyl groups among the multi-functional groups coupled to form crosslinked starch include heat-moisture treated starch, etc.) and the like.
  • One type of emulsifier may be used, or two or more types may be used in combination.
  • 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 low melting point fats and optional components in the frozen dessert of the present invention can be determined by applying a known method such as the HPLC method, GC-MS method, LC-MS method to the solution obtained by melting the frozen dessert. Can be measured.
  • 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 an unpleasant foaming feeling derived from high-concentration CO 2 ice is suppressed” is the same final raw material except that the low melting point fat and oil in the present invention is not contained.
  • high concentration CO 2 ice-containing frozen dessert was prepared in the same method used to give a concentration (hereinafter represented as "Comparative high concentration CO 2 ice-containing frozen desserts.") as compared with foaming from the high concentration CO 2 ice It means a high-concentration CO 2 ice-containing frozen dessert with a suppressed feeling.
  • 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.
  • 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 unpleasant foaming feeling from ice, clearly inhibited by that (Rating: " ⁇ ") high concentration CO 2 ice-containing frozen dessert is included in "unpleasant foaming feeling is suppressed" high concentration CO 2 ice-containing frozen desserts It is, compared high compared to the concentration CO 2 ice-containing frozen desserts, aftertaste gas smell from the high concentration CO 2 ice is clearly inhibited (Rating: " ⁇ ") high concentration CO 2 ice-containing ice confection is Included in high-concentration CO 2 ice-containing frozen confectionery “in which the gas
  • the high-concentration CO 2 ice-containing frozen confectionery “having a foaming feeling derived from high-concentration CO 2 ice” in this specification contains the high-concentration CO 2 ice in the present invention and the low-melting point fat and oil in the present invention.
  • the lower limit of the CO 2 content in the high-concentration CO 2 ice is 3% by weight or more, preferably 5% by weight or more, more preferably 7% by weight or more, and further preferably 9% by weight or more.
  • the upper limit is preferably 25% by weight or less, 20% by weight or less, or 16% by weight or less
  • the content of the low melting point fat is preferably 0.2 to 20% by weight, more preferably based on the total amount of the frozen dessert mix.
  • Suitable examples include a high-concentration CO 2 ice-containing frozen dessert that is 0.5 to 20% by weight, more preferably 1 to 15% by weight.
  • the manufacturing method of the frozen confectionery of the present invention is such that the frozen confectionery contains fats and oils having a melting point of 10 ° C. or lower (low melting point fats and oils) and ice having a CO 2 content of 3% by weight or more (high concentration CO 2 ice). Except for the above, known methods for producing frozen desserts can be used.
  • As 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 particularly limited in the production of frozen confectionery containing ice having a CO 2 content of 3% by weight or more, as long as it includes a step of allowing the frozen confectionery to contain an oil having a melting point of 10 ° C. or less.
  • the method includes a step of mixing a mixture of all or part (preferably all) frozen confectionery materials other than high-concentration CO 2 ice (hereinafter also referred to as “frozen confectionery mix”) with high-concentration CO 2 ice. It is preferable that the following process X and process Y are included.
  • 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.
  • Such process X, step or added to the melting point frozen dessert mixes 10 ° C. or less fat, a process for preparing a frozen mix by mixing all of the high-concentration CO 2 ice other than raw materials ice confection may be preferably mentioned.
  • 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.
  • the suppression method of the present invention is a method of suppressing an unpleasant foaming feeling and / or a gas odor of aftertaste while maintaining a foaming feeling derived from high-concentration CO 2 ice when eating frozen confectionery.
  • the method of inhibiting the present invention is not particularly limited as long as it includes a step of causing the frozen dessert to contain an oil having a melting point of 10 ° C. or lower in the production of frozen dessert containing ice having a CO 2 content of 3% by weight or more. It is preferable to include a step of mixing a mixture (frozen confectionery mix) of all or part (preferably all) of the frozen confectionery materials other than the high concentration CO 2 ice with the high concentration CO 2 ice, and the above-mentioned step X More preferably, the process Y is included.
  • an embodiment that can be used as a preferred embodiment of the inhibiting method of the present invention can be used as a preferred embodiment of the inhibiting method of the present invention.
  • 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%.
  • rapeseed oil (melting point: ⁇ 12 to 0 ° C.) (Examples 1 to 4), but also cottonseed oil (melting point: ⁇ 6 to 4 ° C.) (Example 5) It was also observed in soybean oil (melting point: ⁇ 8 to ⁇ 7 ° C.) (Example 6).
  • palm oil (melting point: 27 to 50 ° C.) and palm oil (melting point: 20 to 25 ° C.), which are vegetable oils and fats having a relatively high melting point (melting point of 20 ° C. or higher), are 10% by weight in the frozen dessert mix.
  • the sample (Comparative Example 2) in which the rapeseed oil concentration in the frozen confectionery mix is 0.1% by weight does not show an unpleasant foaming feeling or an aftertaste gas odor suppressing effect as to whether the concentration of the oil or fat is insufficient. It was.
  • the sample (Comparative Example 3) in which the rapeseed oil concentration in the frozen confectionery mix is 25% by weight has an unpleasant foaming feeling and an effect of suppressing the gas odor of the aftertaste, but has poor shape retention as a frozen confectionery and is practical. It turned out that it is not suitable for conversion. From these facts, it was shown that the concentration of fats and oils having a melting point of 10 ° C. or lower is preferably 0.2 to 20% by weight, for example, and more preferably 0.5 to 20% by weight.
  • an unpleasant foaming feeling derived from high-concentration CO 2 ice while maintaining a foaming feeling derived from high-concentration CO 2 ice when a high-concentration CO 2 ice-containing frozen dessert is put in the mouth at the time of eating, A high-concentration CO 2 ice-containing frozen dessert that suppresses the gas odor of aftertaste can be provided. 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 qui tout en préservant une sensation de bulle provenant d'une glace hautement concentrée en ＣＯ２, présente une sensation moussante désagréable et une odeur de gaz en arrière-goût provenant de la glace hautement concentrée en ＣＯ２, qui sont inhibées, lorsque ce dessert glacé à teneur en glace hautement concentrée en ＣＯ２ est introduit à l'intérieur de la bouche 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 qu'une graisse de point de fusion inférieur ou égal à 10°C, est incorporée 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.
PCT/JP2017/041760 2016-12-02 2017-11-21 Dessert glacé comprenant de la glace hautement concentrée en co2, de sensation moussante désagréable inhibée lors de la consommation WO2018101115A1 (fr)

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WO2020121364A1 (fr) * 2018-12-10 2020-06-18 オハヨー乳業株式会社 Dessert glacé et procédé de production d'un dessert glacé

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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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WO2008068931A1 (fr) * 2006-12-04 2008-06-12 Limited Partnership Watanabekanpoudo Matière alimentaire contenant du soja et aliment comprenant celle-ci
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JP2009291137A (ja) * 2008-06-06 2009-12-17 Kirin Beverage Corp 容器詰コーヒーの製造方法
JP2010520912A (ja) * 2007-03-14 2010-06-17 ユニリーバー・ナームローゼ・ベンノートシヤープ 気泡化可能製品および気泡化製品
JP2012191935A (ja) * 2011-03-14 2012-10-11 Lotte Confectionery Co Ltd 炭酸ガス含有アイスクリーム及びその製造方法
JP2013005786A (ja) * 2011-06-27 2013-01-10 Suntory Holdings Ltd 炭酸飲料の後口改善方法

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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
JPH11169074A (ja) * 1997-12-12 1999-06-29 Fuji Oil Co Ltd 練込み用油脂及び冷菓並びに冷菓の製造法
JP2004512035A (ja) * 2000-10-25 2004-04-22 ザ・コカ−コーラ・カンパニー 二酸化炭素−水和物製品およびその製法
JP2003250455A (ja) * 2002-03-04 2003-09-09 Meiji Milk Prod Co Ltd アイスクリーム類及び冷菓の製造方法
WO2008068931A1 (fr) * 2006-12-04 2008-06-12 Limited Partnership Watanabekanpoudo Matière alimentaire contenant du soja et aliment comprenant celle-ci
JP2010520912A (ja) * 2007-03-14 2010-06-17 ユニリーバー・ナームローゼ・ベンノートシヤープ 気泡化可能製品および気泡化製品
JP2009195221A (ja) * 2008-01-22 2009-09-03 Kao Corp 冷菓用油脂組成物
JP2009291137A (ja) * 2008-06-06 2009-12-17 Kirin Beverage Corp 容器詰コーヒーの製造方法
JP2012191935A (ja) * 2011-03-14 2012-10-11 Lotte Confectionery Co Ltd 炭酸ガス含有アイスクリーム及びその製造方法
JP2013005786A (ja) * 2011-06-27 2013-01-10 Suntory Holdings Ltd 炭酸飲料の後口改善方法

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020121364A1 (fr) * 2018-12-10 2020-06-18 オハヨー乳業株式会社 Dessert glacé et procédé de production d'un dessert glacé

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