JP2007166922A - Frozen confectionery and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide frozen confectionery containing a dairy product and dextrin, and improved in its flavor: and to provide a method for producing the confectionery. <P>SOLUTION: The frozen confectionery contains dairy product, dexitrin and added table salt, having 4-20 of a DE value of the dexitrin, 2-10 mass% of dextrin content based on the whole amount of the frozen confectionery, and 0.005-0.100 mass% of the added table salt based on the whole amount of the frozen confectionery. The method comprises adding table salt to confectionery containing dairy product and dexitrin. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a frozen dessert containing a dairy product, dextrin and salt, wherein the rich taste and umami of the dairy product are enhanced, and a method for producing the same.

  Examples of solids other than water in the frozen dessert include fats, non-fat milk solids, sugars, egg yolks, emulsifiers, stabilizers, fruit juice solids, and the like. The content of solids in frozen desserts has a great influence on the structure, flavor, melted mouth, preservability, etc. of the frozen dessert, apart from the properties of the constituent components. That is, when the solid content is increased, the structure of the frozen dessert becomes smooth and dense. When the solid content is decreased, the mouthfeel is cold and sharp and light. Conventionally, in order to increase the solid content, a starch degradation product having a DE value of 20 to 50, which is referred to as syrup or powder candy, has been widely used. This is because it is relatively inexpensive compared to other raw materials, has a lower sweetness than other carbohydrates, is water-soluble, and is easy to handle. However, due to the diversification of tastes in recent years, starch degradation products (dextrin) having a DE value of 20 or less have started to be used. However, when these starch degradation products are used in frozen desserts, there is a problem that the umami of milk components is masked.

As an invention that uses a starch degradation product having a DE value of 20 or less in a frozen dessert, there is a frozen dessert containing 6% by weight or more of a starch degradation product less than DE 36 (Patent Document 1). By lowering the DE value to less than 36, the freezing point depression of the frozen dessert is suppressed, heat shock resistance is improved, and the viscosity is imparted to give the frozen dessert an appropriate creamy feeling.
Further, in the production of ice creams containing about 1% by weight or more of milk fat, a starch degradation product in which the viscosity of a 30% by weight aqueous solution is about 8-35 cp and the saccharide content up to 6 saccharides is about 30% by weight or less. A method for producing ice creams (Patent Document 2) is disclosed, which is added to ice creams at a ratio not exceeding about 15% by weight. According to the present invention, even ice cream or lacto ice with relatively little or no milk fat enhances the richness and flavor derived from milk fat, and ice cream with relatively high milk fat has a high-class feeling. It is said that it can give a rich taste and flavor.
However, by using a specific starch decomposition product, it can give a creamy texture to frozen desserts or enhance the rich taste derived from milk fat, but the starch decomposition product has a unique umami taste. The ingredients were masked and weakened, and the original flavor of the dairy product was reduced.
On the other hand, Patent Document 3 has a description that adding about 0.5% salt of sugar to frozen confectionery is effective for enhancing sweetness. Since the sugar concentration used for the frozen confectionery is usually 10 to 20%, the salt addition amount in the frozen confectionery in this case is 0.05 to 0.10%, but there is no description regarding the frozen confectionery containing dextrin. There is also a description that sodium chloride does not give the frozen confectionery any flavor.

JP-T 6-506825 Japanese Patent Application Laid-Open No. 7-50994 JP 59-2658 A

  This invention is made | formed in view of such a situation, The place made into the objective is to provide the frozen confectionery which contains the dairy product and dextrin, the flavor was improved, and its manufacturing method. is there.

As a result of investigations in view of the above-described problems of the prior art, the present inventors added a salty taste to a frozen confection containing dairy products and dextrins, thereby imparting a rich taste without impairing the flavor unique to milk components. I found what I can do. That is, this invention provides the frozen dessert shown below and its manufacturing method.
1. A frozen dessert comprising a dairy product, dextrin and added salt, the DE value of the dextrin being 4-20, the content of the dextrin being 2-10% by weight relative to the total amount of the frozen dessert, added A frozen confectionery characterized in that the salt content is 0.005 to 0.100 mass% with respect to the total amount of the frozen confectionery.
2. 2. The frozen dessert according to 1 above, containing a saccharide other than the dextrin.
3. 3. The frozen dessert according to 2 above, wherein the saccharide is at least one selected from the group consisting of sugar, glucose, fructose, isomerized sugar, syrup, and flour candy.
4). 4. The frozen dessert according to 2 or 3 above, wherein the amount of carbohydrates other than the dextrin is 8 to 25% by mass with respect to the total amount of the frozen dessert.
5. 5. The frozen dessert according to any one of the above 1 to 4, which is iced milk or lacto ice.
6). 6. The method for producing a frozen dessert according to any one of 1 to 5 above, wherein salt is added to the frozen dessert containing a dairy product and dextrin.

  According to the present invention, by adding salt to a frozen dessert containing a dairy product and dextrin, a rich taste can be imparted without impairing the flavor unique to the dairy product.

The milk component referred to in the present invention is a solid content derived from raw milk contained in a dairy product produced using raw milk as a raw material, milk fat content, milk protein, lactose, trace amounts of minerals, phospholipids, vitamins, An organic acid etc. are mentioned. Dairy products used as raw materials for frozen desserts include cow's milk, skim milk, fresh cream, butter, skim milk powder, whole milk powder, sweetened whole fat condensed milk, sweetened skim milk powder, concentrated milk, and the like.
The dextrin as used in the present invention is obtained by hydrolyzing starch with acid or enzyme, or both, and after stopping hydrolysis by neutralization or enzyme deactivation, purification, concentration, and drying as necessary. Among the starch decomposition products, those having a DE value of 4 to 20, preferably 6 to 16, and more preferably 8 to 12 representing the degree of hydrolysis are shown. If DE value is 4-20, the average molecular weight of a starch decomposition product will become large, and the richness derived from the milk component contained in frozen dessert can be strengthened with the viscosity characteristic. However, if the DE value is less than 4, the richness is enhanced but the feeling of paste is emphasized, which is not preferable. The addition amount of dextrin is 2 to 10% by mass, preferably 3 to 8% by mass with respect to the total amount of the frozen dessert. If it is less than 2% by mass, the dairy product-derived richness may be insufficiently strengthened, and if it exceeds 10% by weight, the richness is excessively enhanced and becomes pasty, resulting in poor melting. Sometimes.

The present invention is characterized by using sodium chloride together with the above dextrin. Dextrin has a higher molecular weight than other sugars used in frozen desserts, and this viscosity characteristic moderately enhances the rich taste of frozen desserts including dairy products. There was a defect that the umami component was included and ultimately the umami of the frozen dessert was impaired.
The present inventor has found that by adding 0.005 to 0.100% by mass of salt to a frozen dessert containing dextrin, the umami component derived from the milk component masked by dextrin is extracted and recovered, and this finding The present invention has been completed based on the above. Conventionally, it has been used to add about 0.05 to 0.10% by weight of salt to frozen confectionery that does not contain dextrin to enhance the sweetness of sugar (Patent Document 3). There was no finding that by adding salt, the umami of the damaged milk component was restored.

The addition amount of salt is 0.005-0.100 mass% with respect to the total amount of frozen confectionery, Preferably it is 0.01-0.05 mass%, More preferably, it is 0.02-0.04 mass%. When the amount is less than 0.005% by mass, umami recovery tends to be insufficient, and when the amount is more than 0.100% by mass, umami is recovered, but salty taste appears.
In addition, since most dairy raw materials used for frozen confections contain sodium chloride derived from dairy ingredients, conventional frozen confectionery products finally produced using dairy products also contain salt. However, the effect of the present invention cannot be exhibited with such a salt content.

  The frozen dessert referred to in the present invention may be any of ice cream, ice milk, lacto ice, or ice confectionery according to the classification of ice creams as stipulated in the Ministerial Ordinance of Milk and Fair Competition Rules, as long as it includes dairy products Preferably, it is ice milk or lacto ice containing 3 to 15% by mass of milk solids. If the milk solid content is less than 3% by mass, even if dextrin is added, the richness of the milk component-derived taste is insufficient, and even if salt is added, there is a tendency to lack the umami characteristic of the milk component. . Further, when the milk solid content exceeds 15% by mass, the rich taste and umami derived from the milk components are already obtained, so that it is not necessary to add dextrin and salt.

  The frozen confectionery of the present invention can be produced by the same method as the production method of general frozen confectionery, except that it contains a dairy product, dextrin and salt. Specifically, according to conventional production processes, for example, milk in water, dairy products such as fresh cream, butter, skim milk powder, sugars such as sugar and dextrin, and salt, and if necessary, vegetable fats, emulsifiers, and The stabilizer is dissolved by heating, and the mixture is applied to a homogenizer (homogeneous machine) to prepare an ice cream mix. After aging this, flavors such as vanilla and fruit juice can be added, and a desired frozen dessert can be produced through freezing and curing steps.

  In the frozen dessert of the present invention, it is desirable to use sugars such as sugar, grape sugar, fructose, isomerized sugar, syrup candy and powdered candy that are generally used in frozen confectionery as saccharides other than dextrin. The reason is that the dextrin used in the present invention, particularly 2 to 10% by mass of dextrin alone, lacks the sweetness and the whole solid content of the frozen dessert. That is, the addition amount of carbohydrates other than the above dextrin is 8 to 25% by mass, preferably 10 to 10%, based on the whole sweet dessert in consideration of the target sweetness and the solid content of the frozen dessert that affects the smoothness of texture. In general, the content is 20% by mass. Sugars other than dextrin used in frozen desserts are sugar, starch syrup or starch syrup with a DE value of 20 to 50, and a small amount of monosaccharides such as glucose and fructose, if necessary. The desired sweetness and solid content can be adjusted. Preferred frozen desserts of the present invention are those containing syrup and powdered candy as carbohydrates.

Hereinafter, although a reference example and an example explain the present invention still in detail, the present invention is not limited to these examples.
Example 1
In accordance with the prescription in Table 1, add predetermined water and egg yolk to a 3000 cc container, add pre-weighed powdered materials such as skim milk powder, sugar, starch decomposition products, and salt, and stir the contents. Was heated until the temperature reached 60 ° C. Next, fresh cream was added and heated with stirring until it reached 85 ° C., then cooled to 70 ° C., and put into a high-pressure homogenizer (150 kgf / cm ² , 1 pass) for homogenization. This was further cooled to 5 ° C. using cold water, and then stored in a refrigerator with an internal temperature of 5 ° C. for 12 hours, then frozen using an ice cream freezer, taken out at 60% overrun, and a paper cup After being cured for 1 hour in a -30 ° C rapid freezer, it was transferred to a -18 ° C freezer to obtain product samples of Comparative Examples 1-7 and Inventions 1-3. These have a milk solid content of 11.0% and a milk fat content of 3.1%, and are classified as ice milk in the classification of ice creams stipulated by the Ministerial Decree and Fair Competition Code.

＊１：乳脂肪分：４７．０％、無脂乳固形分： ４．０％
＊２：乳脂肪分： ０．８％、無脂乳固形分：９６．２％
＊３：松谷化学工業株式会社 パインデックス＃６
＊４：松谷化学工業株式会社 パインデックス＃３
＊５：松谷化学工業株式会社 パインデックス＃４
＊６：松谷化学工業株式会社 パインデックス＃２
＊７：松谷化学工業株式会社 パインデックス＃１００

* 1: Milk fat content: 47.0%, non-fat milk solid content: 4.0%
* 2: Milk fat content: 0.8%, non-fat milk solid content: 96.2%
* 3: Matsutani Chemical Industry Co., Ltd. Paindex # 6
* 4: Matsutani Chemical Industry Co., Ltd. Paindex # 3
* 5: Matsutani Chemical Industry Co., Ltd. Paindex # 4
* 6: Matsutani Chemical Industry Co., Ltd. Paindex # 2
* 7: Matsutani Chemical Industry Co., Ltd. Paindex # 100

  The obtained comparative examples 1 to 7 and the frozen desserts of the present invention 1 to 3 were tasted by 5 panelists and subjected to a sensory test. Each panelist ranks the kokumi and umami of comparative example 1 in terms of their respective strengths and ranks in the order of the strength when the kokumi strength of comparative example 1 is 1, and the umami strength of comparative example 5 is 1. They were averaged to determine the rank (i.e., higher numbers indicate higher rank). Table 2 shows the results of the ice milk sensory test.

  From the results shown in Table 2, the ice milk samples obtained according to the present invention (the present invention products 1 to 3) are enhanced in umami while maintaining the richness as compared with Comparative Examples 3 to 5 that do not contain salt. You can see that it has been recovered.

＊１：乳脂肪分：４７．０％、無脂乳固形分： ４．０％
＊２：乳脂肪分： ０．８％、無脂乳固形分：９６．２％
＊３：松谷化学工業（株） パインデックス＃２、ＤＥ値１０ Example 2
According to the formulation in Table 3, the production process was the same as in Example 1, and product samples of Comparative Examples 8 to 10 and Inventions 4 to 7 were produced. These have a milk solid content of 8.9% and a milk fat content of 2.1%, and are classified as lacto ice in the classification of ice creams stipulated by the Ministerial Decree and Fair Competition Code.

* 1: Milk fat content: 47.0%, non-fat milk solid content: 4.0%
* 2: Milk fat content: 0.8%, non-fat milk solid content: 96.2%
* 3: Matsutani Chemical Industry Co., Ltd. Paindex # 2, DE value 10

The obtained comparative examples 8 to 10 and lacto ice of the present invention products 4 to 7 were tasted by 5 panelists and subjected to a sensory test. That is, evaluation was made in the same manner as in Example 1 by setting the strengths of richness, umami, and saltiness of Comparative Example 8 to 1, respectively. The results of the lacto ice sensory test are shown in Table 4.

  From the results in Table 4, it can be seen that the lactice samples obtained in the present invention (the present invention products 4 to 7) are enhanced in umami while maintaining the rich taste as compared with Comparative Examples 8 to 9. In Comparative Example 10, although the umami was strengthened, the appearance of salty taste was felt slightly, and the overall taste balance was lost.

Claims (6)

  A frozen dessert comprising a dairy product, dextrin and added salt, the DE value of the dextrin being 4-20, the content of the dextrin being 2-10% by weight relative to the total amount of the frozen dessert, added A frozen confectionery characterized in that the salt content is 0.005 to 0.100 mass% with respect to the total amount of the frozen confectionery.   The frozen dessert according to claim 1 containing a saccharide other than the dextrin.   The frozen confectionery according to claim 2, wherein the sugar is at least one selected from the group consisting of sugar, glucose, fructose, isomerized sugar, syrup, and flour candy.   The frozen confectionery according to claim 2 or 3, wherein the amount of sugar other than the dextrin is 8 to 25% by mass relative to the total amount of the frozen confectionery.   It is ice milk or lacto ice, The frozen dessert of any one of Claims 1-4.   Salt is added to the frozen dessert containing a dairy product and dextrin, The manufacturing method of the frozen dessert of any one of Claims 1-5 characterized by the above-mentioned.