JP2002223703A - Liquid soft mix with fruit juice - Google Patents
Liquid soft mix with fruit juiceInfo
- Publication number
- JP2002223703A JP2002223703A JP2001020944A JP2001020944A JP2002223703A JP 2002223703 A JP2002223703 A JP 2002223703A JP 2001020944 A JP2001020944 A JP 2001020944A JP 2001020944 A JP2001020944 A JP 2001020944A JP 2002223703 A JP2002223703 A JP 2002223703A
- Authority
- JP
- Japan
- Prior art keywords
- fruit juice
- liquid soft
- soft mix
- propylene glycol
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000007788 liquid Substances 0.000 title claims abstract description 62
- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 45
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 30
- 235000010492 gellan gum Nutrition 0.000 claims abstract description 30
- 239000000216 gellan gum Substances 0.000 claims abstract description 30
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 22
- 244000068988 Glycine max Species 0.000 claims abstract description 18
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims description 31
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims description 31
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims description 31
- 150000004676 glycans Chemical class 0.000 claims description 21
- 229920001282 polysaccharide Polymers 0.000 claims description 21
- 239000005017 polysaccharide Substances 0.000 claims description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 18
- 238000000926 separation method Methods 0.000 abstract description 18
- 150000001720 carbohydrates Chemical class 0.000 abstract description 7
- -1 propylene glycol ester Chemical class 0.000 abstract description 5
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 abstract description 4
- 229920000615 alginic acid Polymers 0.000 abstract description 2
- 235000010443 alginic acid Nutrition 0.000 abstract description 2
- 239000000783 alginic acid Substances 0.000 abstract 1
- 229960001126 alginic acid Drugs 0.000 abstract 1
- 150000004781 alginic acids Chemical class 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 60
- 239000002994 raw material Substances 0.000 description 31
- 239000003381 stabilizer Substances 0.000 description 25
- 238000001879 gelation Methods 0.000 description 22
- 238000003860 storage Methods 0.000 description 21
- 238000009826 distribution Methods 0.000 description 19
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 18
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 14
- 235000013336 milk Nutrition 0.000 description 13
- 239000008267 milk Substances 0.000 description 13
- 210000004080 milk Anatomy 0.000 description 13
- 239000007787 solid Substances 0.000 description 12
- 235000015243 ice cream Nutrition 0.000 description 10
- 238000000034 method Methods 0.000 description 10
- 239000003925 fat Substances 0.000 description 9
- 239000000843 powder Substances 0.000 description 9
- 235000015112 vegetable and seed oil Nutrition 0.000 description 9
- 235000019871 vegetable fat Nutrition 0.000 description 9
- 239000003995 emulsifying agent Substances 0.000 description 8
- 235000020183 skimmed milk Nutrition 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 239000004310 lactic acid Substances 0.000 description 7
- 235000014655 lactic acid Nutrition 0.000 description 7
- 235000000346 sugar Nutrition 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 6
- 241000220223 Fragaria Species 0.000 description 6
- 235000016623 Fragaria vesca Nutrition 0.000 description 6
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 6
- 235000013861 fat-free Nutrition 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 230000014759 maintenance of location Effects 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 239000008158 vegetable oil Substances 0.000 description 5
- 230000002378 acidificating effect Effects 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 3
- 239000000839 emulsion Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000035939 shock Effects 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 2
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- ZNOZWUKQPJXOIG-XSBHQQIPSA-L [(2r,3s,4r,5r,6s)-6-[[(1r,3s,4r,5r,8s)-3,4-dihydroxy-2,6-dioxabicyclo[3.2.1]octan-8-yl]oxy]-4-[[(1r,3r,4r,5r,8s)-8-[(2s,3r,4r,5r,6r)-3,4-dihydroxy-6-(hydroxymethyl)-5-sulfonatooxyoxan-2-yl]oxy-4-hydroxy-2,6-dioxabicyclo[3.2.1]octan-3-yl]oxy]-5-hydroxy-2-( Chemical compound O[C@@H]1[C@@H](O)[C@@H](OS([O-])(=O)=O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H]2OC[C@H]1O[C@H](O[C@H]1[C@H]([C@@H](CO)O[C@@H](O[C@@H]3[C@@H]4OC[C@H]3O[C@H](O)[C@@H]4O)[C@@H]1O)OS([O-])(=O)=O)[C@@H]2O ZNOZWUKQPJXOIG-XSBHQQIPSA-L 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 description 2
- 235000019864 coconut oil Nutrition 0.000 description 2
- 239000003240 coconut oil Substances 0.000 description 2
- 235000015140 cultured milk Nutrition 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 239000001879 Curdlan Substances 0.000 description 1
- 229920002558 Curdlan Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 239000012736 aqueous medium Substances 0.000 description 1
- 239000008122 artificial sweetener Substances 0.000 description 1
- 235000021311 artificial sweeteners Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000019316 curdlan Nutrition 0.000 description 1
- 229940078035 curdlan Drugs 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000003086 food stabiliser Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 235000010985 glycerol esters of wood rosin Nutrition 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 229940016286 microcrystalline cellulose Drugs 0.000 description 1
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 1
- 239000008108 microcrystalline cellulose Substances 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 235000020125 yoghurt-based beverage Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は、ソフトクリームの
原料として用いられる果汁入り液状ソフトミックスに関
する。本発明の果汁入り液状ソフトミックスは、保存中
や流通過程における粘度上昇やゲル化、さらには分離が
抑制されているので、液体状態で流通、販売をすること
ができる。また、この果汁入り液状ソフトミックスを使
用することにより、果汁風味及び爽快味を有していて、
オーバーランの向上した保形性の良好なソフトクリーム
を提供することができる。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a liquid soft mix containing fruit juice used as a raw material for soft ice cream. The liquid soft mix containing fruit juice of the present invention can be distributed and sold in a liquid state because the viscosity increase, gelation, and separation during storage and distribution are suppressed. In addition, by using this juice-containing liquid soft mix, it has a fruit juice flavor and refreshing taste,
It is possible to provide a soft ice cream with improved overrun and good shape retention.
【0002】[0002]
【従来の技術】従来、ソフトクリームの原料として用い
られる液状ソフトミックスは、乳を主原料とし、これに
バターやヤシ油等の動植物油脂、蔗糖や異性化糖等の糖
類、安定剤及び乳化剤等を配合して製造される。この液
状ソフトミックスをソフトクリーム用フリーザーでオー
バーランを出しながらフリージングすることにより、き
めが細やかで滑らかな組織を有するソフトクリームとす
ることができる。また、液状ソフトミックスの原料溶液
に発酵乳製造用の乳酸菌スターターを接種し、さらに必
要に応じて酸で酸度を調整することにより、発酵風味や
爽快味を付与した酸性液状ソフトミックスも知られてい
るが、この酸性液状ソフトミックスは、保存中や流通過
程においてゲル化したり成分が分離したりして品質が低
下するという問題があり、品質の安定した酸性液状ソフ
トミックスを供給することは非常に難しい現状にある。2. Description of the Related Art Conventionally, a liquid soft mix used as a raw material for a soft ice cream is mainly composed of milk, animal and vegetable fats and oils such as butter and coconut oil, sugars such as sucrose and isomerized sugar, stabilizers and emulsifiers. It is manufactured by blending By freezing this liquid soft mix while overrunning it with a freezer for soft ice cream, a soft ice cream having a fine texture and a smooth structure can be obtained. Also known is an acidic liquid soft mix with a fermented flavor or refreshing taste by inoculating a lactic acid bacterium starter for fermented milk production into the raw material solution of the liquid soft mix and further adjusting the acidity with an acid as needed. However, this acidic liquid soft mix has a problem that its quality deteriorates due to gelation or separation of components during storage or distribution process, and it is very difficult to supply acidic liquid soft mix with stable quality. It is a difficult situation.
【0003】ところで、一般に液状ソフトミックスを製
造する際に用いられる安定剤は、乳化安定性やオーバー
ラン(起泡性)の向上、あるいはフリージング後の保形
性維持といった機能を付与する上で必要不可欠なもので
ある。この目的で用いられる安定剤としては、κカラギ
ーナン、カルボキシメチルセルロース(CMC)ナトリ
ウム、アルギン酸ナトリウム、寒天、ファーセレラン、
澱粉、プルラン、キサンタンガム、ローカストビーンガ
ム、アルギン酸プロピレングリコールエステル、ペクチ
ン、大豆多糖類、カードラン等が知られているが、その
中でも、特にアルギン酸プロピレングリコールエステル
は、酸性領域下において粘度が上昇するという性質を有
している。また、酸性乳に関連する技術として、例えば
長期保存可能なヨーグルト飲料を製造する際に、ウルト
ラハイメトキシペクチン及びアルギン酸プロピレングリ
コールエステルを添加して、乳化安定性を高めることも
試みられている(特開昭58−187133号公報)。
さらに、大豆多糖類を添加してヒートショックに対する
乳化安定性を高めることも行われている(特開2000
−14325号公報)。[0003] By the way, a stabilizer generally used in producing a liquid soft mix is necessary for imparting functions such as improvement of emulsion stability and overrun (foaming property), or maintenance of shape retention after freezing. Is indispensable. Stabilizers used for this purpose include kappa carrageenan, sodium carboxymethylcellulose (CMC), sodium alginate, agar, furceleran,
Starch, pullulan, xanthan gum, locust bean gum, propylene glycol alginate, pectin, soy polysaccharide, curdlan, etc. are known. Has properties. As a technique related to acidic milk, for example, when producing a yogurt beverage that can be stored for a long period of time, it has been attempted to increase the emulsion stability by adding ultra high methoxy pectin and propylene glycol alginate (particularly). JP-A-58-187133).
Further, soybean polysaccharides have been added to enhance the emulsion stability against heat shock (Japanese Patent Laid-Open No. 2000-2000).
-14325 publication).
【0004】[0004]
【発明が解決しようとする課題】液状ソフトミックス
は、製造後、フリージングされてソフトクリームの形態
で消費されるまでに6ヶ月間程度の保存期間を経過する
ことがあり、また、長時間の流通過程を経過することも
多い。そのため、通常、液状ソフトミックスを製造する
際には、約140〜150℃で2〜10秒間程度の加熱
処理を行い、いわゆるロングライフ製品とすることが一
般に行われている。この液状ソフトミックスは、フリー
ジングされてソフトクリームとして消費されるまでの
間、常にゾル状態で流動性を維持していることが必要不
可欠な要件である。The liquid soft mix may have a storage period of about six months after being manufactured and be consumed in the form of a soft ice cream after being frozen, and may have a long distribution time. The process often goes through. Therefore, when a liquid soft mix is produced, it is generally practiced to perform a heat treatment at about 140 to 150 ° C. for about 2 to 10 seconds to obtain a so-called long life product. It is an essential requirement that the liquid soft mix always maintain fluidity in a sol state until it is frozen and consumed as a soft cream.
【0005】ところが、濃縮果汁、ストレート果汁又は
酸等を加えて果汁風味や爽快味を付加した果汁入り液状
ソフトミックスにおいては、上記の加熱処理を行うこと
で、時間の経過と共に保存中や流通過程で粘度の上昇や
ゲル化、さらには、分離という問題が発生する。特に、
保存中や流通過程で、例えば夏場などにおいて冷蔵庫か
らの荷下ろし中に外気の影響を受けて昇温後、再冷却さ
れる等のヒートショックを受けた場合に、ゲル化の現象
が一層顕著に現れる。このようにゲル化した果汁入り液
状ソフトミックスを用いてソフトクリームを製造しよう
としても、オーバーランが不十分であるばかりでなく、
滑らかさが喪失した組織となり、商品価値を失ってしま
う結果となる。本発明者らは、このような果汁入り液状
ソフトミックスの保存中や流通過程における粘度の上昇
やゲル化、さらには、分離という問題を解決するべく、
鋭意研究を進めてきたところ、安定剤としてアルギン酸
プロピレングリコールエステル及びジェランガムを含有
させることにより、保存中や流通過程での粘度上昇やゲ
ル化が抑制できることを見出した。また、安定剤として
アルギン酸プロピレングリコールエステル及びジェラン
ガムに加えて、大豆多糖類を含有させることにより、よ
り一層保存中や流通過程での粘度上昇やゲル化が抑制で
きると共に分離も抑制できることを見出し、本発明を完
成するに至った。[0005] However, in a liquid soft mix containing fruit juice to which a fruit juice flavor or a refreshing taste is added by adding a concentrated fruit juice, a straight fruit juice, or an acid, etc., the above heat treatment is carried out so that during storage or distribution process over time. As a result, problems such as an increase in viscosity, gelation, and separation occur. In particular,
During storage or distribution process, for example, during the unloading from the refrigerator in the summer, etc., when the temperature rises under the influence of the outside air and the heat shock such as re-cooling occurs, the gelation phenomenon becomes more remarkable. appear. Even if an attempt is made to produce a soft ice cream using the liquid soft mix containing the gelled juice in this way, not only is the overrun insufficient, but also
The result is an organization that loses smoothness and loses commercial value. The present inventors have raised the viscosity and gelation during storage and distribution of such a juice-containing liquid soft mix, and furthermore, to solve the problem of separation.
As a result of intensive research, it has been found that by including propylene glycol alginate and gellan gum as stabilizers, viscosity increase and gelation during storage and distribution can be suppressed. In addition, it was found that by adding soybean polysaccharides in addition to propylene glycol alginate and gellan gum as stabilizers, viscosity increase and gelation during storage and distribution processes can be further suppressed and separation can be suppressed. The invention has been completed.
【0006】したがって、本発明は、アルギン酸プロピ
レングリコールエステル及びジェランガムを含有させる
ことにより保存中や流通過程での粘度上昇やゲル化が抑
制されている果汁入り液状ソフトミックスを提供するこ
とを課題とする。また、本発明は、アルギン酸プロピレ
ングリコールエステル及びジェランガムに加えて大豆多
糖類を含有させることにより、より一層保存中や流通過
程での粘度上昇、ゲル化及び分離が抑制されている果汁
入り液状ソフトミックスを提供することを課題とする。[0006] Accordingly, an object of the present invention is to provide a liquid soft mix containing fruit juice, which contains propylene glycol alginate and gellan gum to suppress increase in viscosity and gelation during storage and distribution. . In addition, the present invention provides a liquid soft mix containing fruit juice in which a soybean polysaccharide is contained in addition to propylene glycol alginate and gellan gum, whereby viscosity increase, gelation and separation during storage and distribution are further suppressed. The task is to provide
【0007】[0007]
【課題を解決するための手段】本発明では、果汁入り液
状ソフトミックスの保存中や流通過程での粘度上昇やゲ
ル化を抑制するために、安定剤のアルギン酸プロピレン
グリコールエステル及びジェランガムを含有させる。ま
た、本発明では、果汁入り液状ソフトミックスの保存中
や流通過程での粘度上昇、ゲル化及び分離を抑制するた
めに、安定剤のアルギン酸プロピレングリコールエステ
ル、ジェランガム及び大豆多糖類を含有させる。本発明
で用いるアルギン酸プロピレングリコールエステル、ジ
ェランガム及び大豆多糖類は、食品用の安定剤として一
般に市販されており、用いられているものである。これ
らを液状ソフトミックスに適当量含有させることによ
り、果汁入り液状ソフトミックスの保存中や流通過程で
の粘度上昇やゲル化、さらには分離という問題を解決す
ることができる。In the present invention, propylene glycol alginate and gellan gum as stabilizers are contained in order to suppress viscosity increase and gelation during storage and distribution of a liquid soft mix containing fruit juice. In addition, in the present invention, propylene glycol alginate, gellan gum and soybean polysaccharide as stabilizers are contained in order to suppress viscosity increase, gelation and separation during storage and distribution of the liquid soft mix containing fruit juice. The propylene glycol alginate, gellan gum and soy polysaccharide used in the present invention are generally commercially available and used as food stabilizers. By including these in an appropriate amount in the liquid soft mix, it is possible to solve the problems of viscosity increase, gelation, and further separation during storage and distribution of the liquid soft mix containing fruit juice.
【0008】[0008]
【発明の実施の形態】まず、乳成分を主原料とし、これ
に動植物油脂、糖類及び果汁を混合し、さらに乳化剤、
安定剤のアルギン酸プロピレングリコールエステル及び
ジェランガム、必要に応じて大豆多糖類を混合し、適
宜、温水等の水性媒体を加えて原料溶液とする。得られ
た原料溶液のpHを3.5〜4.5に調整し、60〜7
0℃で予備加熱し、均質圧140〜160kg/cm2
程度で均質した後、140〜150℃で2〜10秒間程
度で加熱処理し、さらに必要に応じて、再度均質圧18
0〜220kg/cm2程度で後均質して、果汁入り液
状ソフトミックスを製造する。なお、原料溶液のpHが
3.5より低くなると、果汁入り液状ソフトミックスの
風味が悪くなり、pHが4.5を越えると、果汁入り液
状ソフトミックスが凝固する可能性があるので、酸やア
ルカリでpHを3.5〜4.5に調整しておくことが好
ましい。BEST MODE FOR CARRYING OUT THE INVENTION First, a milk component is used as a main raw material, and animal and vegetable fats and oils, saccharides and fruit juice are mixed with the milk component.
Propylene glycol alginate and gellan gum as stabilizers and, if necessary, soybean polysaccharide are mixed, and an aqueous medium such as warm water is appropriately added to obtain a raw material solution. The pH of the obtained raw material solution was adjusted to 3.5 to 4.5, and
Preheat at 0 ° C, homogenous pressure 140-160 kg / cm 2
After being homogenized at about 140 ° C. and about 150 ° C. for about 2 to 10 seconds, if necessary, a homogenous pressure of 18
After homogenizing at about 0 to 220 kg / cm 2 , a liquid soft mix containing fruit juice is produced. If the pH of the raw material solution is lower than 3.5, the flavor of the juice-containing liquid soft mix deteriorates, and if the pH exceeds 4.5, the juice-containing liquid soft mix may coagulate. It is preferable to adjust the pH to 3.5 to 4.5 with an alkali.
【0009】本発明で、果汁入り液状ソフトミックスの
原料として用いることができる乳原料としては、脱脂
乳、全乳、カゼイン、ホエー蛋白質、発酵乳等があり、
脱脂粉乳や全粉乳等の粉乳類を用いることもできるの
で、これらの乳原料を2〜15重量%含有するよう配合
すれば良い。また、本発明で、果汁入り液状ソフトミッ
クスの原料として用いることができる油脂としては、乳
脂肪、ヤシ油、パーム油、ナタネ油、大豆油等の動植物
油脂があり、これらの油脂を3〜10重量%含有するよ
う配合すれば良い。さらに、本発明で、果汁入り液状ソ
フトミックスの原料として用いることができる糖類とし
ては、蔗糖、異性化糖、ブドウ糖、水飴等があり、人工
甘味料を用いることもできる。このとき用いる糖質の種
類、甘味料、嗜好性等にもよるが、これらの糖類を10
〜25重量%含有するよう配合すれば良い。In the present invention, milk raw materials that can be used as raw materials for a liquid soft mix containing fruit juice include skim milk, whole milk, casein, whey protein, fermented milk, and the like.
Milk powders such as skim milk powder and whole milk powder can also be used, so that these milk ingredients may be blended so as to contain 2 to 15% by weight. In addition, in the present invention, as fats and oils that can be used as a raw material of a liquid soft mix containing fruit juice, there are animal and vegetable fats and oils such as milk fat, coconut oil, palm oil, rapeseed oil, and soybean oil. What is necessary is just to mix so that it may contain weight%. Furthermore, in the present invention, saccharides that can be used as a raw material of the juice-containing liquid soft mix include sucrose, isomerized sugar, glucose, starch syrup, and the like, and an artificial sweetener can also be used. Depending on the type of sugar used, sweetener, taste, etc., these saccharides may be 10% or less.
What is necessary is just to mix | blend so that it may contain -25 wt%.
【0010】本発明では、上記したような原料に、さら
に、安定剤のアルギン酸プロピレングリコールエステル
及びジェランガムを加え、必要に応じて、大豆多糖類を
加える。これらの安定剤を配合する際には、アルギン酸
プロピレングリコールエステルを0.1〜0.2重量%
及びジェランガムを0.005〜0.05重量%含有す
るようにすることが好ましく、さらに、大豆多糖類を
0.005〜0.05重量%含有するようにすることが
好ましい。アルギン酸プロピレングリコールエステルの
含有量が0.1重量%未満であると、乳化安定性、オー
バーランの向上、保形性の維持等の効果が期待できず、
またアルギン酸プロピレングリコールエステルの含有量
が0.2重量%を超えると、保存中や流通過程でゲル化
が起こり易くなる。ジェランガムの含有量が0.005
重量%未満であると、保存中や流通過程における溶液安
定性を付与することができず、逆にジェランガムの含有
量が0.05重量%を超えると、粘度の上昇やゲル化を
引き起こす可能性がある。大豆多糖類の含有量が0.0
05重量%未満であると、分離の抑制効果が期待できな
いことがあり、逆に大豆多糖類の含有量が0.05重量
%を超えると、ゲル化や分離を引き起こすことがある。In the present invention, propylene glycol alginate and gellan gum as stabilizers are further added to the above-mentioned raw materials, and if necessary, soybean polysaccharide is added. When blending these stabilizers, propylene glycol alginate is added in an amount of 0.1 to 0.2% by weight.
And it is preferable to contain 0.005 to 0.05% by weight of gellan gum and more preferably 0.005 to 0.05% by weight of soybean polysaccharide. When the content of the propylene glycol alginate is less than 0.1% by weight, effects such as emulsification stability, improvement of overrun and maintenance of shape retention cannot be expected,
On the other hand, when the content of propylene glycol alginate exceeds 0.2% by weight, gelation tends to occur during storage or during the distribution process. 0.005 gellan gum
When the content is less than 5% by weight, the solution stability during storage or in the distribution process cannot be imparted. On the contrary, when the content of gellan gum exceeds 0.05% by weight, the viscosity may increase or gelation may occur. There is. Soy polysaccharide content is 0.0
If the content is less than 05% by weight, the effect of suppressing the separation may not be expected. Conversely, if the content of the soybean polysaccharide exceeds 0.05% by weight, gelation or separation may be caused.
【0011】なお、アルギン酸プロピレングリコールエ
ステルは、種類により溶液中での粘度が異なるので、フ
リージング時のソフトミックスの供給をスムーズに行う
ことができるよう、1重量%濃度溶液の粘度が60〜1
00cPである低粘度のものを用いることが好ましい。
本発明では、上記した原料の他、微結晶セルロース、κ
カラギーナン、カルボキシメチルセルロース(CMC)
ナトリウム、グアガム等の安定剤や蔗糖脂肪酸エステ
ル、グリセリン脂肪酸エステル等の乳化剤を配合しても
構わない。このようにして製造した果汁入り液状ソフト
ミックスは、保存中や流通過程でヒートショック等を受
けたとしてもゲル化することなく、ゾル状態を維持した
流動性の良好なロングライフ製品として提供され、この
果汁入り液状ソフトミックスをフリーザーでフリージン
グすることにより、きめ細やかで滑らかな組織を有して
いて果汁風味及び爽快味を有しているソフトクリームを
製造することができる。次に、実施例及び試験例を示
し、本発明をさらに詳しく説明する。Since the viscosity of propylene glycol alginate in a solution varies depending on the type, the viscosity of a 1% by weight solution is 60 to 1 so that the soft mix can be smoothly supplied during freezing.
It is preferable to use one having a low viscosity of 00 cP.
In the present invention, in addition to the above raw materials, microcrystalline cellulose, κ
Carrageenan, carboxymethylcellulose (CMC)
Stabilizers such as sodium and guar gum and emulsifiers such as sucrose fatty acid ester and glycerin fatty acid ester may be blended. The juice-containing liquid soft mix thus manufactured is provided as a long-life product with good fluidity that maintains a sol state without gelling even when subjected to heat shock or the like during storage or distribution process, By freezing this juice-containing liquid soft mix with a freezer, it is possible to produce a soft ice cream having a fine and smooth texture and having a fruit juice flavor and a refreshing taste. Next, the present invention will be described in more detail with reference to Examples and Test Examples.
【0012】[0012]
【実施例】実施例1 脱脂粉乳4kg、植物性油脂3kg、糖類25kg及び
1/5苺濃縮果汁3kgを混合し、さらに、安定剤のア
ルギン酸プロピレングリコールエステル100g(0.
1重量%)及びジェランガム5g(0.005重量
%)、乳化剤のモノグリセライド150gを混合し、水
を加えて全量が100kgの原料溶液とした。この原料
溶液のpHを乳酸及びクエン酸等で4.0に調整した。
次に、この原料溶液を65℃に予備加熱し、均質圧15
0kg/cm2で均質した後、150℃で4秒間加熱処
理し、再度均質圧200kg/cm2で後均質して、ロ
ングライフの果汁入り液状ソフトミックスを製造した。
得られた果汁入り液状ソフトミックスは、全固形率32
%で、無脂乳固形率3%及び脂肪率2.5%であった。 EXAMPLE 1 4 kg of skim milk powder, 3 kg of vegetable oil and fat, 25 kg of saccharides and 3 kg of 1/5 strawberry concentrated fruit juice were mixed, and 100 g of propylene glycol alginate as a stabilizer was added.
1% by weight), 5 g (0.005% by weight) of gellan gum, and 150 g of monoglyceride as an emulsifier, and water was added to obtain a raw material solution having a total amount of 100 kg. The pH of this raw material solution was adjusted to 4.0 with lactic acid, citric acid and the like.
Next, the raw material solution was preheated to 65 ° C.
After homogenizing at 0 kg / cm 2 , the mixture was heated at 150 ° C. for 4 seconds, and homogenized again at a homogenizing pressure of 200 kg / cm 2 to produce a liquid soft mix containing fruit juice having a long life.
The obtained liquid soft mix with juice has a total solid content of 32.
% Was 3% nonfat milk solids and 2.5% fat.
【0013】実施例2 脱脂粉乳4kg、植物性油脂3kg、糖類25kg及び
1/5苺濃縮果汁3kgを混合し、さらに、安定剤のア
ルギン酸プロピレングリコールエステル100g(0.
1重量%)、ジェランガム5g(0.005重量%)及
び大豆多糖類50g(0.05重量%)、乳化剤のモノ
グリセライド150gを混合し、水を加えて全量が10
0kgの原料溶液とした。この原料溶液のpHを乳酸及
びクエン酸等で4.0に調整した。次に、この原料溶液
を65℃に予備加熱し、均質圧150kg/cm2 で均
質した後、150℃で4秒間加熱処理し、再度均質圧2
00kg/cm2で後均質して、ロングライフの果汁入
り液状ソフトミックスを製造した。得られた果汁入り液
状ソフトミックスは、全固形率32%で、無脂乳固形率
3%及び脂肪率2.5%であった。 Example 2 4 kg of skim milk powder, 3 kg of vegetable fats and oils, 25 kg of saccharides and 3 kg of 1/5 strawberry concentrated fruit juice were mixed, and 100 g of propylene glycol alginate as stabilizer was added.
1% by weight), 5 g (0.005% by weight) of gellan gum, 50 g (0.05% by weight) of soybean polysaccharide and 150 g of monoglyceride as an emulsifier, and water was added to make a total amount of 10%.
The raw material solution was 0 kg. The pH of this raw material solution was adjusted to 4.0 with lactic acid, citric acid and the like. Next, this raw material solution was pre-heated to 65 ° C. and homogenized at a homogenous pressure of 150 kg / cm 2 , and then heat-treated at 150 ° C. for 4 seconds.
The mixture was homogenized at 00 kg / cm 2 to produce a long-life liquid soft mix containing fruit juice. The obtained juice-containing liquid soft mix had a total solid content of 32%, a non-fat milk solid content of 3%, and a fat content of 2.5%.
【0014】実施例3 脱脂粉乳4kg、植物性油脂3kg、糖類25kg及び
1/5苺濃縮果汁3kgを混合し、さらに、安定剤のア
ルギン酸プロピレングリコールエステル100g(0.
1重量%)、ジェランガム10g(0.01重量%)及
び大豆多糖類50g(0.05重量%)、乳化剤のモノ
グリセライド150gを混合し、水を加えて全量が10
0kgの原料溶液とした。この原料溶液のpHを乳酸及
びクエン酸等で4.0に調整した。次に、この原料溶液
を65℃に予備加熱し、均質圧150kg/cm2で均
質した後、150℃で4秒間加熱処理し、再度均質圧2
00kg/cm2で後均質して、ロングライフの果汁入
り液状ソフトミックスを製造した。得られた果汁入り液
状ソフトミックスは、全固形率32%で、無脂乳固形率
3%及び脂肪率2.5%であった。 Example 3 4 kg of skim milk powder, 3 kg of vegetable oil and fat, 25 kg of saccharides and 3 kg of 1/5 strawberry concentrated fruit juice were mixed, and 100 g of propylene glycol alginate as a stabilizer was added.
1% by weight), 10 g (0.01% by weight) of gellan gum, 50 g (0.05% by weight) of soybean polysaccharide, and 150 g of monoglyceride as an emulsifier, and water was added to adjust the total amount to 10%.
The raw material solution was 0 kg. The pH of this raw material solution was adjusted to 4.0 with lactic acid, citric acid and the like. Next, this raw material solution was pre-heated to 65 ° C. and homogenized at a homogenous pressure of 150 kg / cm 2 , and then heat-treated at 150 ° C. for 4 seconds.
The mixture was homogenized at 00 kg / cm 2 to produce a long-life liquid soft mix containing fruit juice. The obtained juice-containing liquid soft mix had a total solid content of 32%, a non-fat milk solid content of 3%, and a fat content of 2.5%.
【0015】比較例1 脱脂粉乳4kg、植物性油脂3kg、糖類25kg及び
1/5苺濃縮果汁を3kgを混合し、さらに、安定剤の
アルギン酸プロピレングリコールエステル200g
(0.2重量%)、乳化剤のモノグリセライド150g
を混合し、水を加えて全量が100kgの原料溶液とし
た。この原料溶液のpHを乳酸及びクエン酸等で4.0
に調整した。次に、この原料溶液を65℃に予備加熱
し、均質圧150kg/cm2で均質した後、150℃
で4秒間加熱処理し、再度均質圧200kg/cm2 で
後均質して、ロングライフの果汁入り液状ソフトミック
スを製造した。得られた果汁入り液状ソフトミックス
は、全固形率32%で、無脂乳固形率3%及び脂肪率
2.5%であった。 Comparative Example 1 4 kg of skim milk powder, 3 kg of vegetable oil and fat, 25 kg of sugar and 3 kg of 1/5 strawberry concentrated fruit juice were mixed, and 200 g of propylene glycol alginate as a stabilizer was further added.
(0.2% by weight), 150 g of monoglyceride as an emulsifier
And water was added to obtain a raw material solution having a total amount of 100 kg. The pH of this raw material solution was adjusted to 4.0 with lactic acid, citric acid or the like.
Was adjusted. Next, the raw material solution was pre-heated to 65 ° C. and homogenized at a uniform pressure of 150 kg / cm 2.
For 4 seconds and homogenized again at a uniform pressure of 200 kg / cm 2 to produce a long-life liquid soft mix containing fruit juice. The obtained juice-containing liquid soft mix had a total solid content of 32%, a non-fat milk solid content of 3%, and a fat content of 2.5%.
【0016】比較例2 脱脂粉乳4kg、植物性油脂3kg、糖類25kg及び
1/5苺濃縮果汁3kgを混合し、さらに、安定剤のア
ルギン酸プロピレングリコールエステル200g(0.
2重量%)及び大豆多糖類100g(0.1重量%)、
乳化剤のモノグリセライド150gを混合し、水を加え
て全量が100kgの原料溶液とした。この原料溶液の
pHを乳酸及びクエン酸等で4.0に調整した。次に、
この原料溶液を65℃に予備加熱し、均質圧150kg
/cm2 で均質した後、150℃で4秒間加熱処理し、
再度均質圧200kg/cm2 で後均質して、ロングラ
イフの果汁入り液状ソフトミックスを製造した。得られ
た果汁入り液状ソフトミックスは、全固形率32%で、
無脂乳固形率3%及び脂肪率2.5%であった。 Comparative Example 2 4 kg of skim milk powder, 3 kg of vegetable oil and fat, 25 kg of sugar and 3 kg of 1/5 strawberry concentrated fruit juice were mixed, and 200 g of propylene glycol alginate as a stabilizer was added.
2% by weight) and 100 g (0.1% by weight) of soybean polysaccharide,
150 g of monoglyceride as an emulsifier was mixed, and water was added to obtain a raw material solution having a total amount of 100 kg. The pH of this raw material solution was adjusted to 4.0 with lactic acid, citric acid and the like. next,
This raw material solution is preheated to 65 ° C., and a homogeneous pressure of 150 kg
/ Cm 2 and then heat-treated at 150 ° C for 4 seconds,
The mixture was homogenized again at a uniform pressure of 200 kg / cm 2 to produce a long-life liquid juice-containing soft mix. The resulting liquid soft mix with fruit juice has a total solid content of 32%,
The nonfat milk solids ratio was 3% and the fat ratio was 2.5%.
【0017】比較例3 脱脂粉乳4kg、植物性油脂3kg、糖類25kg及び
1/5苺濃縮果汁3kgを混合し、さらに、安定剤のジ
ェランガム100g(0.1重量%)、乳化剤のモノグ
リセライド150gを混合し、水を加えて全量が100
kgの原料溶液とした。この原料溶液のpHを乳酸及び
クエン酸等で4.0に調整した。次に、この原料溶液を
65℃に予備加熱し、均質圧150kg/cm2で均質
した後、150℃で4秒間加熱処理し、再度均質圧20
0kg/cm2で後均質して、ロングライフの果汁入り
液状ソフトミックスを製造した。得られた果汁入り液状
ソフトミックスは、全固形率32%で、無脂乳固形率3
%及び脂肪率2.5%であった。 Comparative Example 3 4 kg of skim milk powder, 3 kg of vegetable oil and fat, 25 kg of sugar and 3 kg of 1/5 strawberry concentrated fruit juice were mixed, and 100 g (0.1% by weight) of gellan gum as a stabilizer and 150 g of monoglyceride as an emulsifier were mixed. And add water to make the total amount 100
kg of the raw material solution. The pH of this raw material solution was adjusted to 4.0 with lactic acid, citric acid and the like. Next, the raw material solution was pre-heated to 65 ° C. and homogenized at a homogenous pressure of 150 kg / cm 2 , and then heat-treated at 150 ° C. for 4 seconds.
The mixture was homogenized at 0 kg / cm 2 to produce a long-life liquid soft mix containing fruit juice. The resulting juice-containing liquid soft mix has a total solid content of 32% and a nonfat milk solid content of 3%.
% And a fat percentage of 2.5%.
【0018】試験例1 実施例1〜3及び比較例1〜3で製造した果汁入り液状
ソフトミックスを12℃に冷却した後、1リットル容の
容器に充填し、試験用試料とした。そして、この試験用
試料を5℃の冷蔵庫で静置保存し、製造直後、1日後、
7日後、14日後、30日後及び60日後の粘度を測定
した。また、ゲル化については、上記した保存日数の試
験用試料を25℃で1日保持した後、5℃で1日保持す
るという処理を2回繰り返して、目視でゲル化状態を観
察した。さらに、分離については、試験用試料を35℃
の恒温庫で静置保存し、上記した保存日数の分離状態を
調べた。 Test Example 1 The liquid soft mix containing fruit juice produced in Examples 1 to 3 and Comparative Examples 1 to 3 was cooled to 12 ° C. and filled in a 1-liter container to prepare a test sample. Then, this test sample was stored in a refrigerator at 5 ° C., and immediately after production, one day later,
The viscosities were measured after 7, 14, 30, and 60 days. Regarding the gelation, the treatment of holding the test sample for the above storage days at 25 ° C. for 1 day and then at 5 ° C. for 1 day was repeated twice, and the gelation state was visually observed. Further, for separation, the test sample was kept at 35 ° C.
Was kept still in a constant temperature oven, and the separation state of the above storage days was examined.
【0019】なお、粘度は、B型粘度計(ローターN
o.2)を使用して、温度5℃及びローター回転数30
rpmの条件で30秒間測定し、その平均値で表した。
また、ゲル化状態は、目視により、全くゲル化していな
い(−)、若干ゲル化している(±)、ゲル化している
(+)、かなりゲル化している(++)及び著しくゲル
化している(+++)という5段階の評価で表した。さ
らに、分離状態は、分離した成分重量の全体重量に対す
る割合(%)で表した。これらの結果を表1に示す。The viscosity was measured using a B-type viscometer (rotor N).
o. 2) using a temperature of 5 ° C. and a rotor speed of 30
The measurement was performed for 30 seconds under the condition of rpm, and the average value was expressed.
In addition, the gelation state is visually not gelled at all (−), slightly gelled (±), gelled (+), considerably gelled (++), and markedly gelled. (+++) was expressed by a five-level evaluation. Further, the separated state was represented by a ratio (%) of the separated component weight to the total weight. Table 1 shows the results.
【0020】[0020]
【表1】 [Table 1]
【0021】これによると、実施例1で製造した果汁入
り液状ソフトミックスでは、安定剤としてアルギン酸プ
ロピレングリコールエステル及びジェランガムが適当量
配合されているので、長時間保存しても、粘度上昇が少
なく、ゲル化しないことが判った。さらに、実施例2で
製造した果汁入り液状ソフトミックスでは、大豆多糖類
を加えることにより、分離を抑えることができた。ま
た、実施例3で製造した果汁入り液状ソフトミックスで
は、安定剤として適当量のアルギン酸プロピレングリコ
ールエステル及びジェランガムに加えて、大豆多糖類が
適当量配合されているので、分離も全く起こらないこと
が判った。According to this, in the liquid soft mix containing fruit juice produced in Example 1, propylene glycol alginate and gellan gum are blended in appropriate amounts as stabilizers. It was found that it did not gel. Furthermore, in the liquid soft mix containing fruit juice produced in Example 2, the addition of the soybean polysaccharide prevented the separation. In addition, in the liquid soft mix containing fruit juice produced in Example 3, since an appropriate amount of soybean polysaccharide is added in addition to an appropriate amount of propylene glycol alginate and gellan gum as a stabilizer, no separation may occur. understood.
【0022】これに対して、比較例1で製造した果汁入
り液状ソフトミックスでは、安定剤としてアルギン酸プ
ロピレングリコールエステルは配合されているがジェラ
ンガムは配合されていないので、経時的に粘度上昇や分
離が進行し、急速に分離することが判った。また、比較
例2で製造した果汁入り液状ソフトミックスでは、安定
剤としてアルギン酸プロピレングリコールエステル及び
大豆多糖類は配合されているがジェランガムは配合され
ていないので、経時的にゲル化及び分離が進行すること
が判った。さらに、比較例3で製造した果汁入り液状ソ
フトミックスでは、安定剤としてジェランガムしか配合
されていないので、製造直後より粘度が高くゲル化する
ことが判った。On the other hand, the liquid soft mix containing fruit juice produced in Comparative Example 1 contains propylene glycol alginate as a stabilizer but does not contain gellan gum. It was found to progress and to separate rapidly. In the liquid soft mix containing fruit juice produced in Comparative Example 2, propylene glycol alginate and soybean polysaccharide were blended as stabilizers, but gellan gum was not blended, so that gelation and separation proceeded with time. It turns out. Furthermore, in the liquid soft mix with fruit juice produced in Comparative Example 3, since only gellan gum was blended as a stabilizer, it was found that the viscosity was higher than immediately after the production and gelled.
【0023】したがって、果汁入り液状ソフトミックス
を製造する際に、安定剤としてアルギン酸プロピレング
リコールエステル及びジェランガムを適当量配合するこ
とにより、保存中や流通過程での粘度上昇やゲル化が抑
制され、さらに、アルギン酸プロピレングリコールエス
テル及びジェランガムに加えて大豆多糖類を適当量配合
することにより、分離も抑制される。したがって、この
果汁入り液状ソフトミックスを使用することにより、オ
ーバーランの向上した保形性の良好なソフトクリームを
製造できることが判った。Therefore, when a liquid soft mix containing fruit juice is produced, by adding propylene glycol alginate and gellan gum as stabilizers in appropriate amounts, viscosity increase and gelation during storage and distribution can be suppressed, and By adding an appropriate amount of soybean polysaccharide in addition to propylene glycol alginate and gellan gum, separation is also suppressed. Therefore, it was found that by using this liquid soft mix containing fruit juice, a soft ice cream with improved overrun and good shape retention could be produced.
【0024】[0024]
【発明の効果】本発明の果汁入り液状ソフトミックス
は、安定剤としてアルギン酸プロピレングリコールエス
テル及びジェランガムを含有するものであって、保存中
や流通過程での粘度上昇やゲル化が抑制されているとい
う性質を有している。また、本発明の果汁入り液状ソフ
トミックスは、安定剤としてアルギン酸プロピレングリ
コールエステル及びジェランガムに加えて大豆多糖類を
含有するものであって、保存中や流通過程での粘度上昇
やゲル化が抑制されていると共に分離も抑制されている
という性質を有している。したがって、これらの果汁入
り液状ソフトミックスを使用することにより、新鮮な果
汁風味及び爽快味を有していて、オーバーランの向上し
た保形性の良好なソフトクリームを提供することができ
る。The liquid soft mix containing fruit juice of the present invention contains propylene glycol alginate and gellan gum as stabilizers, and suppresses viscosity increase and gelation during storage and distribution. Has properties. Further, the juice-containing liquid soft mix of the present invention contains soybean polysaccharides in addition to alginate propylene glycol ester and gellan gum as a stabilizer, and the increase in viscosity and gelation during storage and during the distribution process are suppressed. And has the property that separation is also suppressed. Therefore, by using these juice-containing liquid soft mixes, it is possible to provide a soft ice cream having a fresh juice flavor and a refreshing taste, improved overrun, and good shape retention.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 吉岡 俊満 東京都東村山市萩山町2−16−4 萩山パ ークホームズ503 Fターム(参考) 4B014 GB22 GG09 GK07 GK08 GK12 GL05 GL11 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Toshimitsu Yoshioka 2-16-4 Hagiyamacho, Higashimurayama-shi, Tokyo 503 Hagiyama Park Homes 503 F-term (reference) 4B014 GB22 GG09 GK07 GK08 GK12 GL05 GL11
Claims (4)
ル及びジェランガムを含有していることを特徴とする果
汁入り液状ソフトミックス。1. A liquid soft mix containing fruit juice, comprising propylene glycol alginate and gellan gum.
ルを0.1〜0.2重量%及びジェランガムを0.00
5〜0.05重量%含有していることを特徴とする請求
項1記載の果汁入り液状ソフトミックス。2. 0.1 to 0.2% by weight of propylene glycol alginate and 0.00 of gellan gum.
The juice-containing liquid soft mix according to claim 1, which is contained in an amount of 5 to 0.05% by weight.
ル、ジェランガム及び大豆多糖類を含有していることを
特徴とする果汁入り液状ソフトミックス。3. A liquid soft mix containing fruit juice, which contains propylene glycol alginate, gellan gum and soy polysaccharide.
ルを0.1〜0.2重量%、ジェランガムを0.005
〜0.05重量%及び大豆多糖類を0.005〜0.0
5重量%含有していることを特徴とする請求項3記載の
果汁入り液状ソフトミックス。4. 0.1 to 0.2% by weight of propylene glycol alginate and 0.005 of gellan gum.
-0.05% by weight and soybean polysaccharide from 0.005 to 0.0
The liquid soft mix containing fruit juice according to claim 3, which is contained in an amount of 5% by weight.
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JPH05276875A (en) * | 1992-03-31 | 1993-10-26 | Snow Brand Milk Prod Co Ltd | Liquid soft ice cream mix |
JPH0741504A (en) * | 1993-06-25 | 1995-02-10 | Merck & Co Inc | Oil-coated atomized gelan rubber |
JPH07132048A (en) * | 1993-11-12 | 1995-05-23 | Nisshin Seito Kk | Liquid sherbet base, its production and production of sherbet |
JPH11178518A (en) * | 1997-12-25 | 1999-07-06 | Sanei Gen Ffi Inc | Additive for thickening composition and its application |
JPH11187818A (en) * | 1997-12-25 | 1999-07-13 | Sanei Gen Ffi Inc | Stabilizing composition for soft cream mix |
JPH11332476A (en) * | 1998-05-22 | 1999-12-07 | Fuji Oil Co Ltd | Acidic protein food and its production |
JP2000014325A (en) * | 1998-07-03 | 2000-01-18 | Snow Brand Milk Prod Co Ltd | Acidic liquid soft mix |
-
2001
- 2001-01-30 JP JP2001020944A patent/JP3583371B2/en not_active Expired - Fee Related
Patent Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH04248958A (en) * | 1991-01-31 | 1992-09-04 | Snow Brand Milk Prod Co Ltd | Soft sherbet mix and its preparation |
JPH057458A (en) * | 1991-07-02 | 1993-01-19 | San Ei Chem Ind Ltd | Acidic protein food |
JPH05276875A (en) * | 1992-03-31 | 1993-10-26 | Snow Brand Milk Prod Co Ltd | Liquid soft ice cream mix |
JPH0741504A (en) * | 1993-06-25 | 1995-02-10 | Merck & Co Inc | Oil-coated atomized gelan rubber |
JPH07132048A (en) * | 1993-11-12 | 1995-05-23 | Nisshin Seito Kk | Liquid sherbet base, its production and production of sherbet |
JPH11178518A (en) * | 1997-12-25 | 1999-07-06 | Sanei Gen Ffi Inc | Additive for thickening composition and its application |
JPH11187818A (en) * | 1997-12-25 | 1999-07-13 | Sanei Gen Ffi Inc | Stabilizing composition for soft cream mix |
JPH11332476A (en) * | 1998-05-22 | 1999-12-07 | Fuji Oil Co Ltd | Acidic protein food and its production |
JP2000014325A (en) * | 1998-07-03 | 2000-01-18 | Snow Brand Milk Prod Co Ltd | Acidic liquid soft mix |
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