JP2017042087A - Oily food material for coating frozen desert - Google Patents
Oily food material for coating frozen desert Download PDFInfo
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- JP2017042087A JP2017042087A JP2015166748A JP2015166748A JP2017042087A JP 2017042087 A JP2017042087 A JP 2017042087A JP 2015166748 A JP2015166748 A JP 2015166748A JP 2015166748 A JP2015166748 A JP 2015166748A JP 2017042087 A JP2017042087 A JP 2017042087A
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- 239000000463 material Substances 0.000 title claims abstract description 34
- 238000000576 coating method Methods 0.000 title claims abstract description 28
- 239000011248 coating agent Substances 0.000 title claims abstract description 24
- 229920002472 Starch Polymers 0.000 claims abstract description 18
- 239000008107 starch Substances 0.000 claims abstract description 18
- 235000019698 starch Nutrition 0.000 claims abstract description 18
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
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- 229940035035 polydextrose Drugs 0.000 claims abstract description 8
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 5
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 5
- 239000000194 fatty acid Substances 0.000 claims abstract description 5
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- 239000005720 sucrose Substances 0.000 claims abstract description 5
- 235000011850 desserts Nutrition 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 5
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- 238000005259 measurement Methods 0.000 claims 1
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- 235000021185 dessert Nutrition 0.000 description 8
- 239000000203 mixture Substances 0.000 description 8
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- 239000000126 substance Substances 0.000 description 6
- 239000003995 emulsifying agent Substances 0.000 description 5
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000003925 fat Substances 0.000 description 4
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- 235000011175 beta-cyclodextrine Nutrition 0.000 description 3
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- 238000011156 evaluation Methods 0.000 description 3
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- 239000000796 flavoring agent Substances 0.000 description 3
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- 235000013336 milk Nutrition 0.000 description 3
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- 229920002245 Dextrose equivalent Polymers 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
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- 229920002678 cellulose Polymers 0.000 description 2
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- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 235000003301 Ceiba pentandra Nutrition 0.000 description 1
- 244000146553 Ceiba pentandra Species 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- 229920004482 WACKER® Polymers 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
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- 239000010775 animal oil Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
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- 235000001046 cacaotero Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
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- 150000002148 esters Chemical class 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
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- 238000007710 freezing Methods 0.000 description 1
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- 239000004615 ingredient Substances 0.000 description 1
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- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
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- 235000021067 refined food Nutrition 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 229960003656 ricinoleic acid Drugs 0.000 description 1
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
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- Confectionery (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
Description
本発明は、製造工程中の水分混入による増粘が抑制された、冷菓被覆用チョコレート類に関する。 The present invention relates to a chocolate for covering frozen desserts in which thickening due to moisture mixing during the production process is suppressed.
アイスクリーム等の冷菓製品には、風味バラエティー化や水分移行防止、食感付与のため、チョコレート類などの油性食品素材でコーティング（被覆）することがある。ここの被覆工程は、融解した油性食品素材の中に直接冷菓を浸漬して行われることが多い。その際、冷菓から微量の水分が油性食品素材の中に混入することは避けられない。そして、この水分により次第に油性食品素材が増粘し、均一な被覆が困難となったり、作業性が損なわれたりするという問題が発生する。 Ice cream and other frozen confectionery products may be coated (coated) with an oily food material such as chocolates in order to create a flavor variety, prevent moisture migration, and impart a texture. The coating step here is often performed by immersing the frozen dessert directly in the molten oily food material. At that time, it is inevitable that a small amount of water from the frozen dessert is mixed into the oily food material. The moisture gradually increases the viscosity of the oil-based food material, causing problems that uniform coating becomes difficult and workability is impaired.
一般に、油性食品素材の増粘抑制には乳化剤が用いられることが多いが、一定量以上の水分が混入した場合にはその効果が不十分な場合があった。また、粉乳やココアなどを含む配合であれば、これらの水分保持により一定の増粘抑制効果があるが、配合や風味が限定されてしまう場合があるため、幅広く利用可能な手段が求められていた。 In general, emulsifiers are often used to suppress thickening of oily food materials, but when a certain amount or more of water is mixed, the effect may be insufficient. In addition, if the formulation contains milk powder, cocoa, etc., there is a certain thickening suppression effect due to the retention of these moisture, but since the formulation and flavor may be limited, a widely available means is required. It was.
ところで、チョコレート類におけるデキストリン類の配合に関しては、以下のような技術が開示されている。特許文献１は、マルトデキストリン水溶液を冷菓と被覆物の界面の接着剤として用いることで、被覆物のはがれを防止するという内容である。特許文献２においては、チョコレート組成物にマルトデキストリン、難消化性デキストリンを配合した比較例が記載され、口中で糊状にまとまり口溶けが悪いと評価されている。すなわち従来の知見によれば、チョコレート類へのマルトデキストリンや難消化性デキストリンの配合は、粘度上昇や糊状化を想起させるものであった。 By the way, the following techniques are disclosed regarding the blending of dextrins in chocolates. Patent document 1 is content which prevents peeling of a coating by using maltodextrin aqueous solution as an adhesive of the interface of frozen confectionery and a coating. In patent document 2, the comparative example which mix | blended the maltodextrin and the indigestible dextrin with the chocolate composition was described, and it is evaluated that it is paste-like in the mouth and bad melt in the mouth. That is, according to the conventional knowledge, the blending of maltodextrin or indigestible dextrin with chocolates is reminiscent of viscosity increase or pasting.
その他のデキストリン類に関しては、たとえば特許文献３には、β-シクロデキストリン、高度分岐環状デキストリンを含有する被覆用チョコレートが、洋菓子やパンに被覆した際の汗かき現象が発生し難いことが記載されている。特許文献４は、多糖類とＨＬＢ４以下及び／又は１０以上の乳化剤の併用による、製菓用被覆チョコレート類のオイルオフ防止法に関する出願であり、多糖類の例示としてデキストリンが記載されている。しかし、これらはいずれも冷菓被覆用工程中における増粘防止効果の有無については何ら開示されていない。 Regarding other dextrins, for example, Patent Document 3 describes that a coating chocolate containing β-cyclodextrin and highly branched cyclic dextrin hardly causes a sweating phenomenon when it is coated on a Western confectionery or bread. ing. Patent Document 4 is an application relating to a method for preventing oil-off of confectionery-coated chocolates by using a polysaccharide and an HLB 4 or less and / or 10 or more emulsifier in combination, and dextrin is described as an example of the polysaccharide. However, none of these disclose the presence or absence of a thickening prevention effect during the frozen confectionery coating process.
本発明の目的は、水分混入時の増粘が抑制された冷菓被覆用油性食品素材を提供することである。 An object of the present invention is to provide an oily food material for coating frozen desserts in which the thickening at the time of moisture mixing is suppressed.
本発明者らは上記の課題に対して鋭意研究し、意外にも油性食品素材中にマルトデキストリンを配合することで、水分の混入による増粘が有意に抑制されることを見出した。さらに検討を重ね、マルトデキストリン以外にも有効な素材を見出し、本発明を完成させた。 The present inventors diligently researched on the above problems, and surprisingly, it was found that thickening due to the mixing of moisture is significantly suppressed by blending maltodextrin in the oily food material. Further investigations have been made, and an effective material other than maltodextrin has been found to complete the present invention.
即ち、本発明は
（１）澱粉加水分解物、α化澱粉、難消化性デキストリン、ポリデキストロースからなる群から選ばれる1種類ないしは２種類以上を１〜１０重量％含有する冷菓被覆用油性食品素材、
（２）ＨＬＢ５〜９のショ糖脂肪酸エステルを０．０５〜０．５重量％含有する、(1)に記載の冷菓被覆用油性食品素材、
（３）澱粉加水分解物のＤＥ値が１０〜５０である、(1)ないし(2)に記載の冷菓被覆用油性食品素材、
（４）（水添加１分後の粘度）÷（開始時の粘度）の値が２．５未満である、(1)ないし(3)に記載の冷菓被覆用油性食品素材、
（５）澱粉加水分解物、α化澱粉、難消化性デキストリン、ポリデキストロースからなる群から選ばれる１種類ないしは２種類以上を１〜１０重量％配合する、冷菓被覆用油性食品素材の増粘抑制方法、
である。
That is, the present invention is (1) an oily food material for coating frozen dessert containing 1 to 10% by weight of one or more selected from the group consisting of starch hydrolyzate, pregelatinized starch, indigestible dextrin, and polydextrose. ,
(2) An oily food material for coating frozen desserts according to (1), containing 0.05 to 0.5% by weight of a sucrose fatty acid ester of HLB 5-9,
(3) The oil-based food material for coating frozen desserts according to (1) or (2), wherein the DE value of the starch hydrolyzate is 10 to 50;
(4) The oil-based food material for coating frozen desserts according to (1) to (3), wherein the value of (viscosity after 1 minute of water addition) / (viscosity at start) is less than 2.5,
(5) Inhibiting thickening of oily food materials for coating frozen desserts containing 1 to 10% by weight of one or more selected from the group consisting of starch hydrolyzate, pregelatinized starch, indigestible dextrin, and polydextrose Method,
It is.
本発明によれば、冷菓を油性食品素材で被覆する工程において、増粘による作業性の低下や目付量のバラつきを抑制することができる。 ADVANTAGE OF THE INVENTION According to this invention, in the process which coat | covers frozen confectionery with an oil-based food material, the fall of workability | operativity by a thickening and the variation of a fabric weight can be suppressed.
以下、本発明を具体的に説明する。 Hereinafter, the present invention will be specifically described.
本発明における冷菓被覆用油性食品素材とは、油脂が連続相をなす食品であり、特に、冷菓の表面全体あるいは一部を被覆（コーティング）するための食品素材のことであって、具体的にはチョコレート類があげられる。なおここでのチョコレート類とは、規約（「チョコレート類の表示に関する公正競争規約」）ないし法規上の制約を受けるものではなく、ココアバター以外の動植物油脂を使用した各種チョコレート類および油脂加工食品、チョコレート製品を包含する。チョコレート類の調製は常法により行い、カカオマス、ココアバター、ココア、食用油脂類、糖類、粉乳、乳化剤、香料などの原材料を適宜配合し、必要に応じて適宜ロール掛け、コンチングを行う。 The oil-based food material for coating frozen dessert in the present invention is a food in which fats and oils form a continuous phase, particularly a food material for coating (coating) the entire surface or part of the frozen dessert. Can be chocolate. The chocolates here are not subject to the regulations (“Fair Competition Rules for the Display of Chocolates”) or legal restrictions, and various chocolates and processed oils and fats using animal and vegetable oils other than cocoa butter, Includes chocolate products. Chocolates are prepared by a conventional method, and raw materials such as cacao mass, cocoa butter, cocoa, edible fats and oils, saccharides, powdered milk, emulsifiers, and fragrances are appropriately blended, and rolls and conching as necessary.
本発明の油性食品素材に用いる油脂原料は特に限定されないが、大豆油、綿実油、コーン油、サフラワー油、オリーブ油、パーム油、菜種油、米ぬか油、ゴマ油、カポック油、ヤシ油、パーム核油等の各種の植物油脂及びそれらの硬化油、分別油、エステル交換油等の加工油脂が例示でき、これらを適宜組み合わせて使用することができる。
なお、油性食品素材中の油脂分は40重量％以上、好ましくは50重量％以上となるように配合する。これより少ないと被覆用として適した物性を得ることが困難となる。
Fats and oils used for the oily food material of the present invention are not particularly limited, but soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, etc. And various types of vegetable oils and fats and processed oils and fats thereof, such as hydrogenated oil, fractionated oil, and transesterified oil, can be used in appropriate combinations.
The oil and fat content in the oil-based food material is blended so as to be 40% by weight or more, preferably 50% by weight or more. If it is less than this, it will be difficult to obtain physical properties suitable for coating.
本発明の冷菓とは、冷凍温度域で喫食される菓子類であれば特にその種類は限定されないが、代表的には「乳及び乳製品の成分規格等に関する省令」、いわゆる「乳等省令」で規定される、アイスクリーム、アイスミルク、ラクトアイス、厚生省告示「食品、添加物等の規格基準」で規定される氷菓が挙げられる。 The type of the frozen dessert of the present invention is not particularly limited as long as it is a confectionery eaten at a freezing temperature range. Ice cream, ice milk, lacto ice, and ice confections specified by the Ministry of Health and Welfare Notification “Standards for Foods, Additives, etc.”.
本発明の油性食品素材には、澱粉加水分解物、α化澱粉、難消化性デキストリン、ポリデキストロースからなる群より選ばれる1種類、ないしは2種類以上を、合計１〜１０重量％、好ましくは２〜８重量％、より好ましくは３〜６重量％配合する。これより少ない量では本発明の効果が得られにくく、これより多い量では食感や風味を損なう場合がある。
これらを配合することで、具体的には例えば、40℃で撹拌しながら0.5重量％相当の水を添加した1分後の粘度が、水添加前に比較して2.5倍以下に抑制される。本発明においてはこれを増粘倍率として算出している。また、砂糖のみの配合を基準（対照区）とすると、水添加1分後の粘度（絶対値）はおよそ2/3以下に抑制される。この範囲の増粘であれば実際の冷菓被覆工程においても作業性の低下が有意に抑制される。
The oily food material of the present invention contains 1 type or 2 or more types selected from the group consisting of starch hydrolyzate, pregelatinized starch, indigestible dextrin, and polydextrose, in total 1 to 10% by weight, preferably 2 -8% by weight, more preferably 3-6% by weight. If the amount is less than this, it is difficult to obtain the effects of the present invention. If the amount is more than this, the texture and flavor may be impaired.
By blending these, specifically, for example, the viscosity after 1 minute of adding 0.5% by weight of water with stirring at 40 ° C. is suppressed to 2.5 times or less as compared with before water addition. In the present invention, this is calculated as a thickening factor. In addition, when using only sugar as a reference (control group), the viscosity (absolute value) after 1 minute of water addition is suppressed to about 2/3 or less. If the viscosity is within this range, the workability is significantly reduced even in the actual frozen dessert coating process.
澱粉加水分解物はその分解程度の指標であるＤＥ値（Dextrose Equivalent:デキストロース当量）により分類されるが、20以上は水あめ、20以下はマルトデキストリンとされる。さらに10以下をデキストリンと細分類することもある。
本発明に用いる澱粉加水分解物はいずれのＤＥ値であっても使用できるが、ＤＥ値10〜50のものが好ましく、より好ましくは15〜50、最も好ましくは20〜45である。これらを選択することで、水分混入による粘度上昇を特に効果的に抑制することができる。
Starch hydrolysates are classified according to the DE value (Dextrose Equivalent: dextrose equivalent), which is an index of the degree of degradation, but 20 or more is syrup and 20 or less is maltodextrin. Furthermore, 10 or less may be subdivided as dextrin.
The starch hydrolyzate used in the present invention can be used at any DE value, but preferably has a DE value of 10 to 50, more preferably 15 to 50, and most preferably 20 to 45. By selecting these, an increase in viscosity due to water mixing can be particularly effectively suppressed.
本発明の油性食品素材には、HLB５〜９の乳化剤、特にショ糖脂肪酸エステルを併用することが好ましい。配合量は0.05〜0.5重量％が適切である。 The oily food material of the present invention is preferably used in combination with an emulsifier of HLB 5-9, particularly sucrose fatty acid ester. The blending amount is suitably 0.05 to 0.5% by weight.
水分混入による粘度上昇は、油性食品素材中、粉乳及び／又はココアの合計量が10重量％以下、特に8重量％以下である配合において顕著に発生しやすい問題であるが、本発明の方法によれば、このような配合であっても増粘を効果的に抑制することができる。 Viscosity increase due to water mixing is a problem that is likely to occur remarkably in a blend in which the total amount of milk powder and / or cocoa is 10% by weight or less, particularly 8% by weight or less, in the oily food material. According to this, even with such a composition, thickening can be effectively suppressed.
以下に実施例および比較例を記載し、本発明をより詳細に説明する。また、例中の％及び部は重量基準を意味する。 Examples and comparative examples are described below to explain the present invention in more detail. Moreover,% and part in an example mean a basis of weight.
（油性食品素材の調製）
表１に示す配合に従い、常法にてロール掛けののち、すべての原材料を均一に混合し、油性食品素材（油脂加工食品）を調製した。また粘度は乳化剤（ＳＹグリスターＣＲＳ７５、ポリグリセリン縮合リシノール酸エステル、阪本薬品工業株式会社製）を用いて700±30cp（40℃、B型粘度計、2号ロータ、30rpm）に調整した。なお表中の原材料はそれぞれ以下を用いた。
α化澱粉： Tate&Lyle Food&Industrial Ingredients,America Inc「ミラゲル463」
澱粉加水分解物(1)：松谷化学工業「パインデックス＃100」DE=2〜5
澱粉加水分解物(2)：松谷化学工業「TK-16」DE＝16〜19
澱粉加水分解物(3)：三和澱粉「サンデック＃250」DE＝22〜26
澱粉加水分解物(4)：松谷化学工業「パインデックス＃6」DE=38〜42
難消化性デキストリン：松谷化学工業「ファイバーソル２」
ポリデキストロース：ダニスコジャパン「ライテスウルトラ」
セルロース：日本製紙「KCフロックW100G」
β-シクロデキストリン：Wacker Chemical Corp.「CAVAMAX W7」
ショ糖脂肪酸エステル：三菱化学フーズ「エステルS770」（HLB=7）
(Preparation of oil-based food ingredients)
According to the composition shown in Table 1, after rolling by a conventional method, all raw materials were mixed uniformly to prepare an oily food material (oil processed food). The viscosity was adjusted to 700 ± 30 cp (40 ° C., B-type viscometer, No. 2 rotor, 30 rpm) using an emulsifier (SY glycerine CRS75, polyglycerin condensed ricinoleic acid ester, Sakamoto Yakuhin Kogyo Co., Ltd.). The raw materials in the table were as follows.
Pregelatinized starch: Tate & Lyle Food & Industrial Ingredients, America Inc “Miragel 463”
Starch hydrolyzate (1): Matsutani Chemical Industry "Paindex # 100" DE = 2-5
Starch hydrolyzate (2): Matsutani Chemical Industry "TK-16" DE = 16-19
Starch hydrolyzate (3): Sanwa starch “Sandeck # 250” DE = 22-26
Starch hydrolyzate (4): Matsutani Chemical Industry "Paindex # 6" DE = 38-42
Indigestible dextrin: Matsutani Chemical Industry "Fibersol 2"
Polydextrose: Danisco Japan “Lightes Ultra”
Cellulose: Nippon Paper Industries “KC Flock W100G”
β-cyclodextrin: Wacker Chemical Corp. “CAVAMAX W7”
Sucrose fatty acid ester: Mitsubishi Chemical Foods "Ester S770" (HLB = 7)
（増粘テスト）
冷菓被覆工程中の微量の水分混入による粘度変化の評価系として、以下を設定した。
油性食品素材を加温融解、品温を40℃に調整してホモディスパー（プライミクス株式会社製）で撹拌（500rpm）し、まずここで開始時の粘度を測定した（条件：B型粘度計、3号ロータ、30rpm：以降断りのない限り同じ）。続いてここに0.5％相当量の水を一度に添加し、そのまま撹拌を続け、1分後の粘度を測定した。
(Thickening test)
The following was set as an evaluation system for viscosity change due to a small amount of water mixed in the frozen dessert coating process.
Heating and melting the oil-based food material, adjusting the product temperature to 40 ° C., stirring with a homodisper (manufactured by Primics Co., Ltd.) (500 rpm), and first measuring the viscosity at the start (condition: B-type viscometer, No. 3 rotor, 30rpm: Same unless otherwise noted). Subsequently, 0.5% equivalent amount of water was added at once, stirring was continued as it was, and the viscosity after 1 minute was measured.
（評価基準）
増粘倍率＝（水添加１分後の粘度）÷（開始時の粘度）として算出し、以下の基準により判定した。
Viscosity multiplication factor = (viscosity after 1 minute of water addition) ÷ (viscosity at start), and determined according to the following criteria.
（結果）
表1に示す通り、澱粉加水分解物、α化澱粉、難消化性デキストリン、ポリデキストロースの配合によって、砂糖のみの配合である比較例１に較べ、水分混入時の増粘が有意に抑制可能であることが明らかになった。澱粉加水分解物の中では特にDE=16〜42に相当する澱粉加水分解物(2)〜(4)の効果が顕著であった。一方、セルロース及びβ-シクロデキストリンの配合はむしろ増粘を促進する結果であった。
(result)
As shown in Table 1, by adding starch hydrolyzate, pregelatinized starch, indigestible dextrin, and polydextrose, it is possible to significantly suppress the increase in viscosity when mixed with water, as compared to Comparative Example 1, which contains only sugar. It became clear that there was. Among the starch hydrolysates, the effects of starch hydrolysates (2) to (4) corresponding to DE = 16 to 42 were particularly remarkable. On the other hand, the blending of cellulose and β-cyclodextrin was rather the result of promoting thickening.
（表１）油性食品素材の配合（単位：重量部）および評価
Claims (5)
ただし、
開始時の粘度：油性食品素材を加温融解し、品温40℃で撹拌開始直後の測定値
水添加１分後の粘度：上記油性食品素材に0.5重量％相当量の水を添加し、撹拌1分後の測定値
粘度測定条件：B型粘度計、3号ロータ、30rpm
とする。 The oily food material for coating frozen desserts according to claim 1, wherein the value of (viscosity after 1 minute of water addition) ÷ (viscosity at start) is less than 2.5.
However,
Viscosity at start: Oil-based food material is heated and melted and measured immediately after stirring at 40 ° C. Viscosity after 1 minute of water addition: Water equivalent to 0.5% by weight is added to the oil-based food material and stirred. Measured value after 1 minute Viscosity measurement conditions: B-type viscometer, No. 3 rotor, 30 rpm
And
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