JP2740338B2 - Ice cream quality stabilizer and ice cream - Google Patents

Description

Description: FIELD OF THE INVENTION The present invention relates to a novel ice cream quality stabilizer and ice cream.

(Prior art) In general, when mass producing ice cream, using milk solids such as milk and cream, fats and oils, corn syrup, sugar, emulsifiers, flavors, and the like as raw materials, and sufficiently emulsifying these raw materials, Sterilize at about 70-80 ° C, then 4
Aging is performed by cooling to about 6 ° C. Next, the mixture is cooled while stirring to embrace air (called freezing, usually performed in an ice cream freezer), and the product temperature is lowered to about 3 to 4 ° C. to manufacture the product. The ice cream in this state is of a soft and soft type. Fill this into an appropriate container,
If it is hardened in a freezer below 15 ° C, it becomes a hard type product.

(Problems to be Solved by the Invention) However, even if ice cream is manufactured by adding various food additives, if there is cooling over (time over, etc.) in the above cooling step (freezing step), stirring may occur. Due to the accompanying physical action, the size of fat globules having a size of 5 μm or more increases due to emulsification destruction, and thus the quality of ice cream is impaired.

SUMMARY OF THE INVENTION An object of the present invention is to provide a quality stabilizer for ice cream and an ice cream quality stabilizer which hardly causes the growth of fat globules having a size of 5 μm or more, which is also a result of the progress of emulsification destruction, even if the cooling is somewhat excessive in the freezing step. The purpose is to provide a cream.

(Means for Solving the Problems) The present invention is characterized in that a quality stabilizer for ice cream characterized by comprising a lyso-form phospholipid and cyclodextrin and a lyso-form phospholipid and cyclodextrin are blended. Ice cream.

The lysophospholipid referred to in the present invention refers to a diacylglycerophospholipid in which one fatty acid attached to the 1- or 2-position of the glycerin skeleton is cleaved and substituted with a hydroxyl group. Typically, lysophosphatidylcholine is mentioned. The origin of the phospholipid may be anything such as egg yolk, soybean, microorganism, and chemical compound.

Further, cyclodextrin refers to a dextrin having a cyclic structure in which six or more glucoses are α-1,4 bonded. Specific examples include α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin, branched cyclodextrin, and mixtures thereof.

Further, ice cream is used in the broad sense of the present invention in which the emulsified product is subjected to furding and the temperature of the product is reduced to a temperature below zero, and is used in a broad sense. Representative examples include ice milk and lacto ice, but also those that do not conform to the standard.

Here, the term “emulsion” refers to fats and oils (animal fats and oils such as butter and lard, and vegetable fats and oils such as coconut oil and palm oil).
Oil-in-water dispersion in the presence of emulsifying raw materials (animal protein raw materials such as skim milk powder and egg yolk or vegetable protein raw materials such as soy protein and wheat protein and emulsifiers such as monoglyceride and lecithin) Say.

The ice cream quality stabilizer of the present invention is composed of the lyso-form phospholipid and cyclodextrin, and in the form thereof, both are dissolved in clear water,
Further, in addition to a powdered product thereof, a product obtained by simply mixing the both may be used. The mixing ratio is such that the lysophospholipid and cyclodextrin are in a weight ratio of 5: 1 to 1:10.
It is desirable to be about. This is because if one of the two components is too large, it is useless in terms of effect.

The amount of this ice cream quality stabilizer used is
It may be used in an amount of about 0.05 to 4% by weight based on the total weight of the ice cream raw material. The reason is that if it is less than 0.05% by weight, the effect of the present invention tends not to be obtained, and if the amount exceeds 4% by weight, the effect of the present invention does not tend to increase.

When used in an amount of 0.2% by weight or more, it can be used also as an emulsifier. Further, the lyso-form phospholipid may not be completely purified, and may be, for example, a mixture of a lyso-form phospholipid and a non-lyso-phosphorylated phospholipid or a mixture of a lyso-form phospholipid and a neutral lipid. Further, the lyso-form phospholipid content at that time may be about 20%.

The ice cream of the present invention is one in which the lyso-form phospholipid and cyclodextrin are blended in the ice cream, but whether or not the lyso-form phospholipid and cyclodextrin are added simultaneously at the time of ice cream production, or It does not matter which one is added separately. Further, in addition to the case where the lyso-form phospholipid and the cyclodextrin are blended as the quality stabilizer of the present invention, the case where the lyso-form phospholipid is used as an emulsifier and the cyclodextrin is separately added thereto is also used for the ice of the present invention. Included in the cream.

A typical method for producing the ice cream of the present invention will be described. Prepare milk solids such as milk and cream, and raw materials such as oils and fats, corn syrup, sugar, emulsifiers, and flavors, as well as lysophospholipids and cyclodextrins. Then, of these raw materials, a water-soluble raw material (including lyso-phospholipid and cyclodextrin) is dissolved in fresh water in advance. next,
The fats and oils are heated to about 60 ° C. to be melted, combined with a solution of a water-soluble raw material, added with an emulsified product, a flavor, etc., and then homogenized. Then, after the obtained emulsifier is sterilized at about 75 ° C., freezing is performed to lower the product temperature to below 3 to 4 ° C. to obtain an ice cream.

In the above-mentioned manufacturing method, an emulsifier generally used for the production of ice cream is used.
0.2% or more may be used as a guide.

(Action) Although it is not clear why lyso-form phospholipids and cyclodextrins do not easily cause the growth of fat globules due to emulsification destruction even if overcooling occurs during freezing, it is not clear. It is speculated that the inclusion of at least a part of the cyclodextrin forms an inclusion by inclusion, and this contributes to stabilization of the wall of the fat globule.

(Example) Example 1 After 100 kg of yolk phospholipid (lyso-form phospholipid content: 20%) and 200 kg of β-cyclodextrin were respectively dissolved in 500 kg of fresh water, they were mixed and stirred for 1 hour. Spray dry the resulting mixed solution to give a quality stabilizer for ice cream 280 kg
I got

Example 2 A quality stabilizer for ice cream was obtained in the same manner as in Example 1, except that the yolk phospholipid was replaced by soybean phospholipid (lyso-form phospholipid content: 30%).

Example 3 Egg yolk-derived lysophospholipid (pure product) 200 kg was added to Shimizu 1000 k
g, and after stirring, cyclodextrin (α:
800 kg of a mixture of β: γ = 6: 3: 1) was added and stirred for 2 hours to obtain a liquid type ice cream quality stabilizer.

Example 4 An ice cream was manufactured using the following raw materials.

(Blend) (Weight) Soy lecithin 4 g Butter 285 g Lysophospholipid derived from egg yolk 2 g Branched cyclodextrin 12 g Sugar 390 g Skim milk powder 315 g Corn syrup 222 g Shimizu 1770 g Total 3000 g (Production method) Raw materials other than soy lecithin and butter Was heated to about 65 ° C. and stirred to dissolve in clear water. Next, soybean lecithin and butter melted at about 60 ° C. were separately added, preliminarily emulsified by a homomixer, and emulsified by a high-pressure homogenizer.

After heating the obtained emulsion to 75 ° C and sterilizing it, 5 ° C
Then, it was kept warm and aged for 20 hours. Thereafter, 1 g of vanilla flavor was added, the temperature was lowered to 4 ° C in an ice cream freezer, the cup was filled in 200 g portions, and then cured in a freezer at 25 ° C to obtain vanilla ice cream.

Example 5 Using the following raw materials, a soft ice cream was produced in the following manner.

(Blend) (Weight) Hardened coconut oil 180 g Quality stabilizer of the present invention of Example 3 2 g Reduced starch hydrolyzate 100 g Glycerin fatty acid ester 3 g Skim milk powder 240 g Sugar 450 g Corn syrup 200 g Fresh water 1825 g Total 3000 g (Production method) Raw materials other than hardened coconut oil were mixed and stirred to dissolve in clear water, and then hardened coconut oil melted at about 60 ° C was added and pre-emulsified with a homomixer.

Next, the paste was sterilized (140 ° C. × 2 seconds), applied to a high-pressure homogenizer, and filled with 500 g of the obtained emulsion into a brick pack.

After leaving this emulsion at room temperature for 10 days, it was put in a freezer at 4 ° C below zero to produce a soft ice cream.

(Test Example) Test Example Two kinds of ice creams of the following A and B were manufactured using the seven kinds of quality stabilizers or emulsifiers by the following composition and method,
The particle size distribution of fat globules was examined. Table 1 shows the results.

(Blend of ice cream A) Granulated sugar 390g Nonfat dry milk 315g Unsalted butter 285g Corn syrup 232g Quality stabilizer or emulsifier 9g Fresh water 1769g Total 3000g (Blend of ice cream B) Granulated sugar 390g Nonfat dry milk 315g Hardened coconut oil 285g Corn Syrup 232 g Quality stabilizer or emulsifier 9 g Shimizu 1769 g Total 3000 g (emulsifier) The quality stabilizer or emulsifier used for the product of the present invention is the content of lyso-form phospholipids in both yolk and soybeans
The quality stabilizer of the present invention prepared according to Example 1 was used as an emulsifier, using 20% of a phospholipid. The same phospholipids as those used in the product of the present invention were used alone as the comparative phospholipid. As other comparative products, glycerin fatty acid ester, sucrose fatty acid ester and egg yolk were used as emulsifiers.

In the case of egg yolk, emulsifying power decreases when powdered,
Raw egg yolk was replaced with 18 g (solid content: about 9 g).

(Production method) Raw materials other than unsalted butter or hydrogenated coconut oil are heated and stirred at about 64 ° C. to dissolve them in fresh water.

Separately, it is mixed with unsalted butter or hardened coconut oil dissolved at about 60 ° C and pre-emulsified with a homomixer (1000 rpm
× 6 minutes) and then run in a high-pressure homogenizer (150k
g / cm ² ).

The obtained emulsion is heated to 75 ° C. for sterilization, then cooled and aged at 5 ° C. for 24 hours.

Put the above in a horizontal ice cream freezer and perform freezing.

(Test Method) In the above-mentioned production method for each emulsifier, immediately before freezing (0 minutes), about 6 minutes after the start of freezing (in an optimal freezing state), 9 minutes after the start of freezing (at a product temperature of −5 ° C.) ) Was sampled, and the distribution state of the particle size of fat globules was measured by an ultracentrifugal automatic particle size distribution measuring device (type for measuring the particle size itself).

As can be seen from the table, the product of the present invention has a small average particle size of fat globules compared to ice cream using other emulsifiers, and has a small proportion of fat globules of 5 μm or more during supercooling. It can be seen that the emulsifier has an ability not inferior to that of the emulsifier, and suppresses the occurrence of excessive emulsification destruction even when supercooling occurs.

〔The invention's effect〕

As described above, the ice cream quality stabilizer of the present invention and the ice cream of the present invention suppress the excessive emulsification destruction at the time of supercooling, which was impossible in the past. Mass production can be performed.

Claims (2)

(57) [Claims] (1) A quality stabilizer for ice cream, comprising a lysophospholipid and a cyclodextrin. 2. An ice cream comprising a lysophospholipid and a cyclodextrin.