JPH11332468A - Frozen dessert - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a smooth and creamy frozen dessert without affecting its taste by including each specified amount of modified starch and starch- decomposed product. SOLUTION: This frozen dessert is obtained by including 1-5 wt.% of modified starch, hydroxypropylated crosslinked starch and/or acetylated crosslinked starch with pref. waxy starch as raw material and 3-20 wt.% of a starch- decomposed product, pref. reduced starch-decomposed product, and pref. little fat content, and by freezing when desired.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a frozen dessert, and more particularly, to a frozen dessert having a creamy texture.

[0002]

2. Description of the Related Art Frozen desserts, such as ice cream and sherbet, have become one of the most popular foods that can be enjoyed at home throughout the four seasons with the development of distribution and improvement of living environment. ing.

[0003] In addition to the flavor and coldness of milk fat, ice cream is preferred because it has a creamy texture, but the creamy texture causes air bubbles when frozen and causes overrun (including air). To be obtained. If a creamy texture can be obtained without overrun, it will lead to simplification of the process, and in recent years not only milk fat but also fat itself has tended to be avoided, and if fat is reduced, creaminess decreases, fat content Ice cream containing almost no creamy cream has no creaminess and has a sherbet-like texture. If these can be given the refreshing feeling of ice confections and the creaminess of ice cream, it can be a frozen dessert that meets the tastes of modern people.

[0004] Frozen desserts containing almost no fat, of course,
Even if ice creams are stored for a long time without freezing and then frozen as they are, not only there is no overrun, but also there is separation of fats and the like, so that there is no uneven creaminess. In addition, in an ice cream mix described below, sufficient stirring is required to obtain a creamy taste, and when juices and milk are frozen, the ice-like creamy taste is completely eliminated.

[0005] On the other hand, foods eaten at home tend to prefer foods that are slightly modified. In frozen desserts, only frozen when desired or frozen after a simple operation of melting. If ice creams that are the same as ordinary products or ice confections such as sherbet provided with ice cream-like creamy can be obtained, it can be one of the foods that meet recent tastes.

[0006] An ice cream-like creamy can be obtained without overrun.
No. 6825 proposes a method using a partially hydrolyzed starch having a DE of about 5-35 and milk protein. However, such a method using a large amount of hydrolyzed starch results in an excessively thick feeling and a sense of incongruity. In particular, ice confections containing almost no fat have a problem that the refreshing feeling is lost.

[0007] As a frozen dessert that can be made relatively easily at home, powdered ice made by adding sugar, powdered fat, skim milk powder, powdered flavor, etc., to which milk and egg yolk are added, and which is stirred and air bubbles are frozen. Although cream mixes are commercially available, there is the complexity of having to stir enough to create bubbles, in order to obtain ice cream-like creaminess.

[0008] In addition, a liquid base of ice confections, which are sweetened by controlling the fruit juice flavor and sealed in a stick or the like so that ice confections can be obtained only by freezing, is also commercially available. Could not be obtained.

Further, as an example of an ice food which can be easily prepared at home, Japanese Patent Application Laid-Open No. 63-167748 discloses a composition comprising at least a sweetener, an edible oil, an emulsifier, and a stabilizer dissolved and emulsified in water. In addition, there is disclosed a shake-like iced food which uses pectin and α-modified starch as specific fats and oils, an emulsifier and a stabilizer, is heat-sterilized, and is frozen and eaten at home. However, the shake-like ice food described here is an iced food to drink by adding milk to a soft frozen one, and is a food completely different from the frozen dessert of the present invention which eats in a frozen solid state. It is.

As another example of using starch decomposed products in frozen confectionery, Japanese Patent Application Laid-Open No. 7-505783 discloses that sucrose is replaced by high-molecular-weight components such as low-DE maltodextrin to obtain low bulk density. It is disclosed to obtain a frozen confection having a relatively high heat transition temperature. Here, maltodextrin and the like are used in place of sugar in order to increase the heat transition temperature and obtain a high overrun, and the amount of use is as large as 20 to 33.14% in the examples, resulting in heterogeneous frozen confectionery. I have.

Japanese Patent Application Laid-Open No. 7-50994 proposes ice creams in which a specific starch hydrolyzate is used to improve the kokumi taste and the flavor.
In the presence of the above, it only improved the kokumi and flavor.

[0012]

The problem to be solved by the present invention is to provide a creamy frozen dessert that can be easily obtained, that is, to provide a creamy frozen dessert containing ice creams and fats without overrun. Another object of the present invention is to provide a frozen dessert in which lacto ice or frozen dessert having little or no fat has a creamy texture even when frozen as desired.

[0013]

In view of the above situation, as a result of intensive studies to solve the problems of the present invention, the use of a specific amount of a specific modified starch and a specific amount of a starch hydrolyzate has no effect on taste. And found that a smooth and creamy frozen dessert was obtained, and completed the present invention.

That is, the present invention relates to a frozen dessert containing 1 to 5% by weight of a modified starch and 3 to 20% by weight of a decomposed starch, preferably a frozen dessert containing almost no fat, and more preferably frozen when desired. And preferably a frozen dessert using a reduced starch hydrolyzate as a starch hydrolyzate, and using hydroxypropylated crosslinked starch and / or acetylated crosslinked starch as a processed starch using waxy seed starch as a raw material. .

[0015]

In the present invention, a frozen dessert is a food that is dessert or a snack in a frozen state, and refers to a so-called ice cream or ice dessert. Examples include ice cream, ice milk, lacto ice, frozen yogurt, ice desserts containing some milk fat and milk solids, ice desserts containing fats other than milk fats such as vegetable oils and fats, and ice desserts containing little fat.

[0016] The frozen dessert of the present invention can provide a creamy texture without the forced aeration usually performed on ice creams, that is, without overrun.
A creamy texture can be obtained even with lacto-ice or ice confections having a low fat content or containing almost no fat, which has conventionally been difficult to obtain a creamy texture, and it becomes creamy even when frozen when desired.

As the main embodiments of the frozen dessert of the present invention, the following four embodiments can be exemplified. In the production of common ice creams (including ice milk and lacto ice) and ice confections to which fats other than milk fat are added, ice cream-like creamy can be obtained even if overrun is omitted . It gives creamy taste to lacto ice and ice confections that have low fat content or hardly contain fat content, which was difficult to obtain creamy conventionally. It is sterilized or stored at room temperature or chilled without freezing, and is frozen as desired to obtain a frozen dessert with creaminess. A creamy frozen dessert by simply dissolving (in the case of a powder mix) or diluting (in the case of a liquid mix) a powder or liquid ice cream mix or ice confection mix with water, milk, juice, yogurt, etc. What can be obtained.

Among them, preferred embodiments which can make the most of the effects of the present invention are as follows.

In the above and cases, the conventional manufacturing method can be basically followed, in which 80 ° C. to 95 ° C.
A step of gelatinizing the used starch by heating for about 20 minutes is added. This step may be performed before homogenization, or may be performed in combination with the sterilization step after homogenization. However, it is preferable to gelatinize before homogenization because the creaminess is more excellent. If an α-type modified starch is used, the gelatinization step can be omitted. Since the frozen dessert of the present invention does not require overrun, it can be obtained immediately after sterilization or after cooling to some extent, filled in a desired container, or frozen in a mold of a desired shape.

In the above case, the sterilization step in the above is sterilized under conditions suitable for the subsequent storage form, for example, retort sterilization when stored at room temperature, and stored at room temperature or chilled. Freeze at the time and serve for food. Even ice cream and ice confections containing fat,
The conventional product does not have creaminess when frozen by having fat separation etc. during storage and not performing overrun, but the product of the present invention is ice cream regardless of whether it contains fat You can get frozen dessert with similar creaminess.

In the above case, in addition to the processed starch and the starch hydrolyzate, a powdery or liquid material containing, as required, components used in frozen desserts such as sugar, oils, fats, dairy products, and flavors as required. Is dissolved or diluted with a desired liquid such as water, milk, juices, yogurt, coffee and frozen. In the case of a powdered mix, a processed starch of the α-form type which is gelatinized with cold water as a processed starch, a dried product is used as a starch decomposition product, and other components are also dried products, for example, powdered fats and oils, skim milk powder, powdered flavors and the like. Mix appropriately to obtain a powdery mix. The liquid mix is a liquid type of a powdery mix, and is manufactured according to the above-mentioned case so that at least a predetermined amount of the processed starch and the starch decomposition product are contained in the frozen dessert when diluted.

The frozen dessert obtained by freezing at the desired time described in the present invention can be obtained by simply freezing at a desired time in a commercial or domestic freezer, or freezing after a simple operation of melting or diluting. Means a frozen dessert, and specifically includes the above-mentioned ones.

The fat referred to in the present invention refers to vegetable oils such as coconut oil and palm oil and animal oils such as beef tallow and whale oil in addition to milk fat. In addition, frozen desserts or frozen desserts containing almost no fat can be obtained by using a low-fat material as a raw material, for example, skim milk powder in dairy products, so that the fat content in the product is about 0.5% by weight or less. Means frozen dessert or frozen dessert. The creamy texture means a fine and smooth ice cream-like texture.

The modified starch used in the present invention is one or two selected from starches generally called phosphoric acid-crosslinked starch, acetylated starch, hydroxypropylated starch, acetylated crosslinked starch, and hydroxypropylated crosslinked starch. That is all. Among these, one or more selected from acetylated crosslinked starch and hydroxypropylated crosslinked starch are preferable. By using these, it is possible to obtain a mouth-water-melting frozen dessert that does not lose its creaminess even when partially melted. On the other hand, when a modified starch other than those mentioned here, for example, a soluble starch is used, the dissolution in the mouth becomes particularly poor.

As the raw material starch used in the production of the processed starch, generally available starches such as potato starch, tapioca starch, waxy corn starch, rice starch, glutinous rice starch, corn starch, wheat starch and the like can be used. In particular, the use of waxy starch enables the object of the present invention to be realized more effectively. Therefore, the most preferred modified starch in the present invention includes acetylated crosslinked starch and / or hydroxypropylated crosslinked starch of waxy starch. In addition, the waxy starch is starch separated from the waxy cereals,
Specific examples include waxy corn starch, waxy rice starch, waxy wheat starch, waxy sorghum and the like.

The phosphoric acid-crosslinked starch used as the processed starch is
It is a starch in which starch molecules are cross-linked by causing a common phosphoric acid-based cross-linking agent, for example, trimetaphosphate, hexametaphosphate, phosphorus oxychloride, etc. to act on the starch. The degree of cross-linking at that time is measured using a Brabender amylograph at a concentration such that the highest viscosity becomes about 500 to 1000 BU under conditions of heating to 94 ° C. at a rate of 1.5 ° C. per minute. , The highest viscosity up to 90 ° C and the viscosity at 94 ° C
The degree of crosslinking is such that the maximum viscosity up to 90 ° C.−100 BU ≦ the viscosity of 94 ° C.

The acetylated starch is a starch obtained by acetylating starch using a conventional acetylating agent, specifically, acetic anhydride or vinyl acetate monomer according to a conventional method, and the degree of acetylation is determined by the degree of substitution (starch of starch). (Expressed by the number of substituted functional groups per glucose residue) in the range of 0.02 to 0.2. The hydroxypropylated starch is a starch in which a propylene oxide is allowed to act on the starch to give a hydroxypropyl group, and the degree of substitution is preferably in the same range as the acetylated starch.

The acetylated crosslinked starch is a starch which has been subjected to both the above acetylation and crosslinking, and adipic acid can be used as a crosslinking agent in addition to the above phosphate. The hydroxypropylated crosslinked starch is similarly treated with both the hydroxypropylation and the phosphoric acid crosslinking described above. These two processes can be performed at the same time, or one of the processes can be performed first and the remaining process can be performed. Further, the degree of these crosslinks is preferably the same as the above-mentioned phosphoric acid crosslinks.

As the modified starch used in the present invention, in the process of producing a frozen dessert, if a step of heating and gelatinizing can be adopted, an ungelatinized (β-type) modified starch can be used. In the case where the step of forming a paste cannot be adopted (for example, in the case described above), α is used to gelatinize with cold water.
Use of modified starch. The modified starch of the α-form type is obtained by subjecting the modified starch to α-formation according to a conventional method, for example, forming a suspension of 30 to 40% by weight, treating with a drum dryer, gelatinizing and drying. The method of α-formation is not limited, and may be obtained by treating with an extruder or a spray dryer.

The starch hydrolyzate used in the present invention refers to one obtained by decomposing starch so that the viscosity of a 40% by weight aqueous solution at 30 ° C. is about 8 to 60 cps. Its viscosity is 8
When the rate is lower than cps, the effect of the present invention is poor.
Even if it is higher than cps, the effect of the present invention is inferior. The more preferred starch hydrolyzate of the present invention includes what has been decomposed to the above-mentioned degree and further hydrogenated, that is, what is called a reduced starch hydrolyzate. By using the reduced starch hydrolyzate, the effects of the present invention are more remarkably realized.
In addition, the viscosity described for the starch decomposed product is such that the solid content concentration is 4%.
It is a value measured at 30 ° C. using a B-type viscometer after dissolving in water so as to be 0% by weight.

As the raw starch used for producing the starch hydrolyzate of the present invention, various untreated starches such as potato starch, tapioca starch, corn starch, waxy corn starch, wheat starch and the like can be used. Starch treated by any method, for example, starch treated by acid treatment, oxidation treatment, etherification treatment, esterification treatment, or the like can also be used.

The production of a starch hydrolyzate can be carried out according to a general method, in which starch is decomposed so as to have a predetermined viscosity. For example, the raw starch is dispersed in water to form a suspension of 20 to 40% by weight, and an appropriate amount of α-
Amylase is added and heated for primary liquefaction. Then, the starch portion which is hard to dissolve is completely dissolved by pressure steaming, and at the same time, the enzyme is inactivated and the hydrolysis is temporarily stopped.After that, α-amylase is newly added and decomposed until a predetermined viscosity is reached,
The reaction is stopped by steaming under pressure or by adding an acid to inactivate the enzyme. Alternatively, an appropriate amount of an acid such as hydrochloric acid or oxalic acid is added to a starch suspension, and the mixture is heated and decomposed until a desired viscosity is obtained. Thereafter, the acid is neutralized and, if necessary, purified by activated carbon treatment, ion exchange resin treatment or the like to obtain a starch decomposition product solution. This solution may be appropriately concentrated to obtain a liquid product, or may be dried by spray drying or the like to obtain a powder product.

Further, a reducing catalyst such as Raney nickel and a suitable buffering agent are added to this starch decomposition product solution and hydrogenation is carried out under a hydrogen pressure of about 50 to 130 kg / cm ² to obtain a desired reduced starch. A decomposition product is obtained. In this case, too, concentrate to a liquid type product,
It is further dried by spray drying or the like to obtain a powdery product.

[0034] The frozen dessert of the present invention is obtained by adding 1-5% by weight of the above-mentioned processed starch and 3-20% by weight of the starch degradation product during the production thereof. The resulting frozen dessert becomes creamy with the original taste. For example, a frozen confection containing almost no fat will have a creamy texture with a refreshing feeling. If the content of the processed starch is less than 1% by weight, it becomes difficult to obtain a creamy texture and the refreshing feeling is lost, and if it exceeds 5% by weight, melting in the mouth becomes particularly poor. On the other hand, if the starch hydrolyzate is less than 3% by weight, it is difficult to obtain creamy and dissolution in the mouth becomes worse, and if it exceeds 20% by weight, the refreshing feeling is lost.

If the frozen dessert of the present invention is added so as to contain 1 to 5% by weight of the processed starch and 3 to 20% by weight of the decomposed starch, other components can be selected as desired. For example, whole milk, cream, butter, whole milk powder, whole milk powder, skim milk powder, skim milk, condensed milk, milk fat and milk solids such as yogurt, coconut oil, animal and vegetable oils such as tallow, sugar, isomerized sugar, Water syrup, reduced water syrup, budo sugar,
Sugars such as trehalose, erythritol, maltose, sorbitol, maltitol, lactitol, sweeteners such as artificial sweeteners, fruit juices and pulp such as orange, peach and grape, glycerin fatty acid esters, sucrose fatty acid esters, lecithin, octenyl succinate starch and the like In addition to emulsifiers, coffee, matcha, various flavors, pigments, and the like are included, but are not limited thereto and can be added as desired. Usually, gelatin, natural gum, CMC, pectin and the like are used as stabilizers in ice creams. The present invention does not particularly require these, but they can be used if desired.

In addition to the above, when it is desired to impart physiological functions or enhance nutrients, components having the respective functions, such as various dietary fibers, various oligosaccharides, polyunsaturated fatty acids, peptides, peptides, etc. Carbohydrates, vitamins, choline,
Polyphenols, minerals and the like can also be added. Further, the frozen desserts of the present invention do not require overrun, but do not adversely affect if desired.

The present invention relates to a frozen dessert having a creamy texture, which texture can be achieved by incorporating a predetermined amount of processed starch and starch degradation products. A creamy texture can be achieved to some extent by simply adding a large amount of starch degradation products, but in that case the texture becomes too strong. "
It has a rough texture and loses the refreshing character of frozen desserts.
The product of the present invention is a preferred frozen dessert having a creamy texture and a refreshing feeling. This is obtained by using a specific starch hydrolyzate and a specific processed starch in combination, and although the mechanism of its expression is unknown, the specific processed starch combines with the starch hydrolyzate to produce creaminess and the richness generated by the starch hydrolyzate. It is presumed that it counteracts and brings out a refreshing feeling.

[0038]

Next, the present invention will be described in more detail with reference to Reference Examples and Examples. In the reference examples and examples, "parts" indicates "parts by weight" and "%" indicates "% by weight".

[0039]

Reference Example 1 100 parts of waxy corn starch was added to a solution prepared by dissolving 20 parts of sodium sulfate in 120 parts of water to form a slurry, 35 parts of a 3% aqueous sodium hydroxide solution and 5 parts of propylene oxide were added, and the mixture was reacted at 42 ° C. for 19 hours. One sample was neutralized with hydrochloric acid, washed with water, dried, and dried. Thus, 1 hydroxypropylated starch was obtained.

On the other hand, after adding 0.02 parts of sodium trimetaphosphate and further reacting for 6 hours, the mixture was neutralized with hydrochloric acid, washed with water and dried to obtain a sample no. Thus, a hydroxypropylated crosslinked starch of No. 2 was obtained. Sample No. The degree of substitution of 1 was 0.085, 6%
The maximum viscosity up to 90 ° C. of the Brabender amylograph measured at the concentration was 820 BU, and the viscosity at 94 ° C. was 430 BU. Sample No. 2 was 0.087, sample N
o. The viscosities measured in the same manner as in Example 1 were 950 BU and 920 BU
Met.

[0041]

Reference Example 2 To a slurry prepared by adding 120 parts of water to 100 parts of glutinous rice starch, a 3% aqueous solution of caustic soda was added to adjust the pH.
The mixture was adjusted to 11.2, and 0.06 parts of sodium trimetaphosphate was added, followed by a reaction at 39 ° C. for 7 hours. Then, add pH 9.5 with hydrochloric acid.
And acetylated by adding 3 parts of acetic anhydride while maintaining the pH at 8 to 9.5 with a 3% aqueous sodium hydroxide solution, neutralizing with hydrochloric acid, washing with water and drying to obtain sample N.
o. Thus, an acetylated crosslinked glutinous rice starch of No. 3 was obtained. The degree of substitution was 0.029, and the viscosity of the Brabender amilograph measured at 6.5% concentration was 690 B at the maximum viscosity up to 90 ° C.
U, viscosity at 94 ° C. was 710 BU.

[0042]

Reference Example 3 Sample No. 2 was treated in the same manner as in Reference Example 2 except that glutinous rice starch was changed to tapioca starch. Thus, acetylated crosslinked tapioca starch No. 4 was obtained. The maximum viscosity of the Brabender amilograph up to 90 ° C. is 560 BU, 9
The viscosity at 4 ° C. was 570 BU.

[0043]

Reference Example 4 The sample No. obtained in Reference Example 2 The processed starch of No. 3 was suspended in water to form a 38% concentration slurry, which was treated with a drum dryer to gelatinize, dry, and pulverized to obtain a sample N.
o. Thus, an α-type modified starch was obtained.

[0044]

[Reference Example 5] 3 kg of corn starch was suspended in 4.5 kg of water to form a slurry, adjusted to pH 5.8 with calcium carbonate, and added with 1.5 g of "Tamamill 120L" (Amylase manufactured by Novo) to 100 ° C. The mixture was heated to gelatinize and liquefy, and heated at 130 ° C. for 20 minutes to inactivate the enzyme. This liquefied liquid was divided into three parts, and 0.5 g, 0.7 g, and 1.5 g of “Tarmamill 120 L” were added thereto, and the mixture was heated at 85 ° C.
, And then heated to 130 ° C. to inactivate the enzyme, treated with activated carbon and an ion exchange resin, purified, spray-dried, and dried. 6, 7, and 8 starch degradation products were obtained. The respective viscosities were 72 cps, 51 cps and 22 cps.

[0045]

Reference Example 6 Two slurries were prepared by suspending 1 kg of tapioca starch in 1.5 kg of water.
The starch was hydrolyzed by heating at 120 ° C. for 60 minutes and 80 minutes, neutralized with caustic soda, treated with activated carbon and an ion-exchange resin, purified, concentrated to 70% and sample N
o. 9 and 10 were obtained. The respective viscosities were 9.5 cps and 6.6 cps.

[0046]

Reference Example 7 The sample No. obtained in Reference Example 5 was used. 20% sodium hydroxide aqueous solution was added to the purified starch hydrolyzate solution
H9.5. This was charged in an autoclave, and Raney Nickel (R-100 manufactured by Nikko Rika Co., Ltd.) was used at a concentration of 1% based on the solution.
At a temperature of 20 ° C. and a gauge pressure of 100 k
g / cm @ 2, and the autoclave was kept at 125 DEG C. for 120 minutes with shaking to terminate the reduction reaction.
After allowing to cool, the reaction solution was taken out, activated carbon was added, and the reaction solution was filtered off with a catalyst. As a result, a powdery reduced starch hydrolyzate of No. 11 was obtained.
Its viscosity was 20.8 cps.

[0047]

Example 1 7.5 parts of sugar, 10 parts of skim milk powder, sample N
o. Sample No. 11 and the reduced starch hydrolyzate of Sample No. 11 Add the amount (parts) shown in Table 1 of the processed starch of No. 2 to water so that the total amount becomes 100 parts, heat to 90 ° C. with stirring, cool to 30 ° C., add an appropriate amount of milk flavor, homogenize, After filling in a cup with a lid and cooling to 4 ° C, the mixture was frozen at -35 ° C. Then, it was stored in a freezer at −20 ° C. for 24 hours and evaluated, and the results are shown in Table 1. The evaluation was based on the following criteria. That is, for each item of creaminess, melting in the mouth, and refreshing feeling (freshness), ◎: extremely good, ：: good, X: bad,
XX: Evaluated as extremely poor.

[0048]

[Table 1]

[0049]

Example 2 In Example 1, sample N was used as a starch decomposition product.
o. Sample Nos. 6 to 11 (samples Nos. 8 and 9 were used in terms of solid content for a 70% concentration liquid product and were balanced with water). 1-4 and soluble starch ("Stabilose S-10", manufactured by Matsutani Chemical Industry Co., Ltd.)
Table 2 shows the results of preparing a frozen dessert in the same manner except that 2.5 parts were added.

[0050]

[Table 2]

[0051]

Embodiment 3 Sample No. was added to 60.45 parts of water. 2.5 parts of processed starch of No. 3, 15 parts of reduced starch syrup ("HL-PDX # 6", solid content concentration 70%, Matsutani Chemical Industry Co., Ltd.), 7 parts of milk protein ("Total Milk Protein", Morinaga Milk Products) Sample N
o. 11 parts of reduced starch hydrolyzate and 0.05 parts of vanilla essence were added, heated to 90 ° C., cooled to 60 ° C., filled in a container, and sterilized by heating (115 ° C. for 40 minutes). Then, it was stored at room temperature for one month and frozen in a home freezer. The obtained non-fat frozen dessert was excellent in creaminess, melted well in the mouth, and had an excellent refreshing feeling.

[0052]

Embodiment 4 Sample No. 4 was added to 47.45 parts of water. 3 modified starch, 3 parts, "Emulstar # 30" (Matsuya Chemical Industry Co., Ltd.)
2.5 parts, reduced water syrup (same as above), 15 parts, "Total milk protein" 5 parts, fresh cream (contains 48% milk fat)
15 parts, sample no. 11 parts of the reduced starch hydrolyzate and 0.05 parts of vanilla extract were added, and the mixture was heated to 90 ° C.
After cooling to 0 ° C and homogenizing, the mixture was filled in a container and sterilized by heating at 115 ° C for 40 minutes. After storage at room temperature for one month, they were frozen in a home freezer. The obtained frozen dessert was excellent in creaminess, melted well in the mouth, and had an excellent refreshing feeling.

[0053]

Example 5 Commercially available acerola drink (Nichirei) 8
In one part, sample No. Α-modified processed starch 2.5
Part, sample No. 16.5 parts of the reduced starch hydrolyzate of No. 11 was added and dissolved, and frozen in a household freezer. The obtained frozen dessert was excellent in creaminess, melted well in the mouth, and had an excellent refreshing feeling.

[0054]

Example 6 Non-fat milk powder (69.17 parts) was mixed with skim milk powder (6.5).
Parts, sugar 12.5 parts, fresh cream 0.93 parts, sample N
o. No. 3, 3.0 parts of the processed starch, Sample No. 3 7.9 parts of the starch hydrolyzate of No. 8 was added, heated to 80 ° C, cooled to 30 ° C, homogenized, filled in a container, frozen at -35 ° C, and frozen dessert having a fat content of about 0.5% was added. Obtained. The product was excellent in creaminess, melted well in the mouth, and had an excellent refreshing feeling.

[0055]

Example 7 Skim milk powder was added to 61.555 parts of non-fat milk.
5 parts, fresh cream 0.93 parts, sample no. Example 3 3.0 parts of the modified starch, 28 parts of a commercially available reduced starch decomposed product ("H-fiber", solid content concentration 70%, viscosity 10 cp, Matsutani Chemical Co., Ltd.) and 0.015 parts of aspartame were added. 6, and a frozen dessert having a fat content of about 0.5% was obtained. The product was excellent in creaminess, melted well in the mouth, and had an excellent refreshing feeling.

[0056]

Example 8 7.5 parts of sugar, 7.5 parts of skim milk powder, sample N
o. 11, 12.5 parts of the reduced starch hydrolyzate, sample no. 2.5 parts of the α-type modified starch was mixed to obtain a frozen dessert mix, which was added to 70 parts of milk, gently stirred and melted, placed in a container, and frozen in a household freezer. The obtained frozen dessert was excellent in creaminess, well-melted in the mouth, and excellent in refreshing feeling.

[0057]

Example 9 13 parts of sugar, 10 parts of skim milk powder, sample no.
23, 23 parts of the reduced starch hydrolyzate of Sample No. 11, Add 3.5 parts of the modified starch to 50.5 parts of water and mix.
After heating for one minute, the mixture was cooled to 60 ° C. to obtain a liquid ice confection mix. This was subdivided into 200 g, sealed, and stored in a refrigerator.
One week later, the frozen dessert mix was diluted with an equal volume of milk to homogenize and frozen in a home freezer. The obtained frozen dessert has a creamy texture and melts well in the mouth,
Excellent refreshing feeling.

Claims (5)

[Claims] (1) 1 to 5% by weight of processed starch and 3 to 3% of starch decomposed product
A frozen dessert containing 20% by weight. 2. The frozen dessert according to claim 1, which contains almost no fat. 3. The frozen dessert according to claim 1, which is obtained by freezing when desired. 4. The frozen dessert according to claim 1, wherein the starch degradation product is a reduced starch degradation product. 5. The frozen dessert according to claim 1, wherein the processed starch is a hydroxypropylated crosslinked starch and / or an acetylated crosslinked starch made from waxy starch.