JP4005754B2 - Frozen dessert and its manufacturing method - Google Patents
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Description
【０００１】
【発明の属する技術分野】
本発明は、冷凍庫から取り出した直後でもソフトスクープ性を有し、良好な脂肪様の食感及び濃厚感を有する冷菓に関する。
【０００２】
【従来の技術】
アイスクリーム、アイスミルク、ラクトアイス等のアイスクリーム類を含む冷菓の多くは、食べたときに脂肪が舌の上で溶けるような特有の食感や濃厚感を有している。この冷菓特有の食感や濃厚感は、冷菓中の脂肪分により引き出されるものである。
近年、健康志向の高まりとともに低脂肪化した食品が注目されており、冷菓に関しても低脂肪化した冷菓が提供されている。しかしながら、低脂肪の冷菓では脂肪様の食感や濃厚感がなく、さらに硬く、締まった組織となるため、冷凍庫から取り出した直後では、硬すぎてアイスクリームスクープやスプーン等ですくいづらい。また、低脂肪の冷菓でなくとも、一般に冷菓は、冷凍庫から取り出した直後では、硬すぎてすくいづらく、食感的にも十分に満足できるような脂肪様の食感や濃厚感を有しない場合が多い。
【０００３】
【発明が解決しようとする課題】
本発明者らは、冷菓にソフトスクープ性を付与し、かつ冷菓特有の脂肪様の食感や濃厚感を改善するべく鋭意研究を進めたところ、冷菓製造時に、乳酸菌が産生する多糖類及びタマリンド種子ガムを含有させることで、ソフトスクープ性が付与され、脂肪様の食感及び濃厚感が改善された冷菓が得られることを見出し、本発明を完成させるに至った。
そこで、本発明は、ソフトスクープ性が付与され、脂肪様の食感及び濃厚感が改善された冷菓を提供することを課題とする。
なお、本発明においてソフトスクープ性とは、冷凍庫（約−２０℃）から取り出した直後でも、アイスクリームスクープやスプーン等ですくい易い、スプーン通りの良い状態をいう。
【０００４】
【課題を解決するための手段】
本発明では、冷菓製造時に、乳酸菌が産生する多糖類及びタマリンド種子ガムを含有させて冷菓を製造する。例えば、予め多糖類を産生する乳酸菌を培養し、これを乳酸菌スターターとして殺菌したタマリンド種子ガムを含有する冷菓ミックスに添加し、発酵させて多糖類を産生させ、その後、常法に従って製造することができる。また、予め多糖類を産生する乳酸菌を培養した乳酸菌スターターを殺菌したタマリンド種子ガムを含有する冷菓ミックスの一部に添加して発酵後、残りの冷菓ミックスに添加し、その後常法に従って製造することもできる。
【０００５】
本発明において用いることのできる多糖類を産生する乳酸菌株としては、例えば、ラクトコッカス・ラクチス・サブスピーシーズ・クレモリス（Lactococcus lactis subsp. cremoris）SBT0495 （FERM P-10053）、ストレプトコッカス・クレモリス（Streptcoccus cremoris ）SBT1209 （FERM P-8308 ）等を挙げることができる。また、上記乳酸菌が産生するのと同様の構造を有する多糖類を産生する乳酸菌の菌種、菌株を用いることもできる。
なお、上記多糖類とは、J.Food Microbio.(1990) 11:313-320 、特開平８−２２４０６０号公報、特開平９−１７５号公報に開示されているリン酸化多糖類を含有するものである。
また、タマリンド種子ガムとは、タマリンド豆から分離・精製され、水に溶けて粘調な液となるガム質としての性質を有する多糖類であって、濃厚ソース、アイスクリーム類、ドレッシング、佃煮等の製造に使用されているものである。
本発明では、乳酸菌が産生する多糖類及びタマリンド種子ガムを冷菓に含有させることで、冷菓にソフトスクープ性を付与し、脂肪様の食感及び濃厚感を改善できる。
次に、乳酸菌が産生する多糖類とタマリンド種子ガムとの関係について、試験例を示して説明する。
【０００６】
【試験例】
ラクトコッカス・ラクチス・サブスピーシーズ・クレモリス（Lactococcus lactis subsp. cremoris）SBT 0495（FERM P-10053）を完全合成培地にて培養し、産生した多糖類を単離して、この多糖類を０．０２％アジ化ナトリウム溶液に０．１重量％濃度となるように溶解した。また、タマリンド種子ガムを０．０２％アジ化ナトリウム溶液に１．０重量％濃度となるように溶解した。これらの溶液について、２５℃における剪断粘度を応力制御動的粘弾性測定装置（ＡＲＥＳ、Rheometrics 社）にて、測定治具としてクエット（ＣＯＵ３２Ｔ３４Ａ、シンダー外径４ｍｍ、ギャップ０．１ｍｍ）を用いて測定したところ、剪断速度６３．４ｓ-1において両者の粘度が等しくなることを確認した。そして、多糖類の溶液とタマリンド種子ガムの溶液を配合量を変えて混合したときの粘度を上述の方法で測定したところ、図１に示すように多糖類の溶液とタマリンド種子ガムの溶液を混合すると、混合溶液の粘度は上昇し、特にタマリンド種子ガムの溶液が混合溶液の約６０％であるとき、その粘度がピークに達した。このことから、乳酸菌が産生する多糖類とタマリンド種子ガムとは、互いに作用しあって溶液の粘度を上昇させることが明らかになった。
そこで、乳酸菌が産生する多糖類とタマリンド種子ガムとを併用して冷菓を製造したところ、乳酸菌が産生した多糖類の粘性、曵糸性とタマリンド種子ガムの粘性とにより、冷菓はクリーミーで脂肪様の食感と濃厚感を呈し、さらに、冷菓の氷結晶が細かくなり、ソフトスクープ性が付与されることがわかった。
【０００７】
【発明の実施の形態】
本発明において冷菓とは、例えば、アイスクリーム、アイスミルク、ラクトアイス等のアイスクリーム類、氷菓、フローズンヨーグルト等を挙げることができる。
本発明の冷菓は、例えば、予め多糖類を産生する乳酸菌を１０重量％の還元脱脂乳で培養し、これを乳酸菌スターターとして殺菌したタマリンド種子ガムを含有する冷菓ミックスに添加し、発酵させて多糖類を産生させ、その後、常法に従って製造することができる。
【０００８】
冷菓ミックスは、例えば、脱脂粉乳、ホエーパウダー、砂糖、香料及びタマリンド種子ガム等の粉体原料を水、牛乳等で溶解し、ＴＫホモミキサー等のミキサーを用いて２，０００〜１５，０００ｒｐｍで撹拌することにより、分散溶解し、プレート式加熱殺菌機等の殺菌機を用いて８５〜９０℃で１５〜３０秒間加熱殺菌し、次いで、プレート式熱交換機を用いて約２０℃まで冷却して調製する。この冷菓ミックスに予め培養を行った乳酸菌スターターを添加し、スリーワンモーターを用いて６０ｒｐｍで撹拌しながら１８℃で２０時間発酵させる。発酵終了後、バッチ式アイスクリームフリーザーを用い、−２０℃で撹拌し、オーバーランが約１００％となるように含気させてフリージングを行い、その後適当な大きさのカップに充填して−２０℃で硬化させる。また、本発明では冷菓ミックスの一部に、予め培養を行った乳酸菌スターターを添加して発酵させたものを殺菌後の冷菓ミックスに添加して冷菓を製造してもよい。なお、いずれの場合も乳酸菌スターターの添加は、冷菓ミックスの殺菌後に行うことが好ましい。
【０００９】
乳酸菌スターターとして用いる多糖類を産生する乳酸菌は、発酵開始から少なくとも２４時間以内に冷菓ミックスがｐＨ５．０以下となるのに十分な量を添加することが好ましい。また、タマリンド種子ガムは、冷菓ミックスに対して０．１〜１．０重量％含有するように配合することが好ましい。冷菓ミックスに対するタマリンド種子ガムの含有量が０．１重量％未満では、冷菓の氷結晶が十分に細かくならないためにソフトスクープ性を付与することができず、十分な脂肪様の食感と濃厚感も得られないので好ましくなく、１．０重量％を超えると冷菓ミックスの粘度が高くなり過ぎて取り扱いづらくなり、風味も悪くなるので好ましくない。
【００１０】
【実施例】
実施例１
表１に示す配合に従い、冷菓Ａ、Ｂ及びＣを製造した。
（１）乳酸菌スターターの調製
１０％還元脱脂乳培地にて、ラクトコッカス・ラクチス・サブスピーシーズ・クレモリス（Lactococcus lactis subsp. cremoris）SBT 0495（FERM P-10053）の賦活培養を行い、乳酸菌スターターを調製した。
（２）冷菓Ａの製造
脱脂粉乳、砂糖、シトラスフレーバー、バニラフレーバー、タマリンド種子ガム及び水を混合し、ＴＫホモミキサー（特殊機化社製）を用い、１０，０００ｒｐｍで撹拌しながら、粉体原料を分散溶解し、冷菓ミックスを調製した。次いで、冷菓ミックスを９０℃まで加熱して１５秒経過した時点で２０℃まで冷却した。これに（１）で調製した乳酸菌スターターを添加し、ステンレス缶内でスリーワンモーター（スリーワンモータ社製）を用い、６０ｒｐｍの低速撹拌を行いながら、１８℃で２０時間発酵させた（ｐＨ４．８）。発酵終了後、バッチ式アイスクリームフリーザー（大森冷凍社製）を用い、オーバーランが約１００％になるように、−２０℃で撹拌して含気させ、カップ容器に充填し、−２０℃で硬化させて冷菓Ａ（脂肪率：０．１３％）を得た。
（３）冷菓Ｂの製造
タマリンド種子ガムを添加しないこと以外は、冷菓Ａの製造と同様の方法により冷菓Ｂ（脂肪率：０．１３％）を得た。
（４）冷菓Ｃの製造
タマリンド種子ガム及び乳酸菌スターターを添加しないで調製した冷菓ミックスに乳酸を添加して冷菓Ａ及びＢと同等のｐＨ４．８に調整し、冷菓Ａの製造と同様の方法により冷菓Ｃ（脂肪率：０．１３％）を得た。
【００１１】
【表１】
【００１２】
得られた冷菓Ａ、Ｂ及びＣについて官能評価を行った。
官能評価は、１０名の熟練パネラーによって、舌触り、滑らかさ、風味、粘性、外観及びソフトスクープ性について行った。
舌触り、滑らかさ、風味及び粘性については、冷菓Ａ、Ｂ及びＣを食してもらい、５点：大変好ましい、４点：好ましい、３点：どちらともいえない、２点：好ましくない、１点：全く好ましくない、の５段階で評価した。具体的には、舌触りは、冷菓を口に含み舌の上で溶けたときの脂肪様の食感と濃厚感について、滑らかさは、冷菓を口に含んだときに口の中全体で感じられる滑らかさについて、風味は、添加物による風味低下も含めた総合的な美味しさについて、粘性は、冷菓を口に含んだときの脂肪様のクリーミーさとボリューム感について、前記５段階で評価した。
外観については、目視にて冷菓Ａ、Ｂ及びＣのきめの細かさについて前記５段階で評価した。
ソフトスクープ性については、アイスクリームスクープで−２０℃の冷菓Ａ、Ｂ及びＣをすくってもらい、５点：大変すくい易い、４点：すくい易い、３点：どちともいえない、２点：すくいづらい、１点：全くすくいづらい、の５段階で評価した。
その結果を表２に示す。
【００１３】
【表２】
冷菓Ａは、低脂肪であるにもかかわらず、脂肪様の食感、ボリューム感が感じられ、濃厚感も有るとの評価を得た。また、組織もきめが細かく、冷凍庫から取り出した直後でもすくい易く、ソフトスクープ性を有するものであった。また冷菓Ｂは、脂肪様の食感、ボリューム感、濃厚感は若干感じられたものの、これらは冷菓として不十分なものであり、組織はきめが細かかったものの、ソフトスクープ性がなかった。さらに冷菓Ｃは、脂肪様の食感、ボリューム感、濃厚感がなく、組織は氷結晶があらくて舌触りが悪く、ソフトスクープ性もなかった。
以上のことから、冷菓ミックスに多糖類を産生する乳酸菌を乳酸菌スターターとして添加して発酵させることにより多糖類が産生され、タマリンド種子ガムとの相乗効果により、低脂肪の冷菓でも脂肪様の食感、ボリューム感、濃厚感、ソフトスクープ性が付与されることが確認された。
【００１５】
実施例２
表３に示す配合に従い、冷菓Ｄ及びＥを製造した。
（１）乳酸菌スターターの調製
１０％還元脱脂乳培地にて、ラクトコッカス・ラクチス・サブスピーシーズ・クレモリス（Lactococcus lactis subsp. cremoris）SBT 0495（FERM P-10053）の賦活培養を行い、乳酸菌スターターを調製した。
（２）冷菓Ｄの製造
脱脂粉乳、砂糖、生クリーム（脂肪率３８％）、シトラスフレーバー、バニラフレーバー、タマリンド種子ガム及び水を混合し、ＴＫホモミキサー（特殊機化社製）を用い、１０，０００ｒｐｍで撹拌しながら、粉体原料を分散溶解し、冷菓ミックスを調製した。次いで、冷菓ミックスを９０℃まで加熱して１５秒経過した時点で２０℃まで冷却した。これに（１）で調製した乳酸菌スターターを添加し、ステンレス缶内でスリーワンモーター（スリーワンモータ社製）を用い、６０ｒｐｍの低速撹拌を行いながら、１８℃で２０時間発酵させた（ｐＨ４．８）。発酵終了後、バッチ式アイスクリームフリーザー（大森冷凍社製）を用い、オーバーランが約１００％になるように、−２０℃で撹拌して含気させ、カップ容器に充填し、−２０℃で硬化させて冷菓Ｄ（脂肪率：０．３５％）を得た。
（３）冷菓Ｅの製造
タマリンド種子ガムを添加しないこと以外は、冷菓Ｄの製造と同様の方法により冷菓Ｅ（脂肪率：３．２％）を得た。
【００１６】
【表３】
得られた冷菓Ｄ及びＥについて、実施例１と同様の方法で官能評価を行った。
その結果を表４に示す。
【００１８】
【表４】
冷菓Ｄは、脂肪様の食感、ボリューム感が感じられ、濃厚感も有るとの評価を得た。また、組織もきめが細かく、冷凍庫から取り出した直後でもすくい易く、ソフトスクープ性を有するものであった。一方、冷菓Ｅは、冷菓Ｄよりも脂肪率が高かったものの、脂肪様の食感、ボリューム感、濃厚感、組織のきめの細かさは冷菓Ｄよりも劣り、ソフトスクープ性を有するものではなかった。
以上のことから、冷菓ミックスに多糖類を産生する乳酸菌を乳酸菌スターターとして添加することにより、多糖類が産生され、タマリンド種子ガムとの相乗効果により、冷菓に脂肪様の食感、ボリューム感、濃厚感、ソフトスクープ性が付与されることが確認された。
【００２０】
実施例３
表５に示す配合に従い、冷菓Ｆ、Ｇ及びＨを製造した。
（１）乳酸菌スターターの調製
１０％還元脱脂乳培地にて、ラクトコッカス・ラクチス・サブスピーシーズ・クレモリス（Lactococcus lactis subsp. cremoris）SBT 0495（FERM P-10053）の賦活培養を行い、乳酸菌スターターを調製した。
（２）冷菓Ｆの製造
脱脂粉乳、砂糖、生クリーム（脂肪率３８％）、シトラスフレーバー、バニラフレーバー、タマリンド種子ガム及び水を混合し、ＴＫホモミキサー（特殊機化社製）を用いて、８，０００ｒｐｍで撹拌しながら、粉体原料を分散溶解し冷菓ミックスを調製した。次いで、冷菓ミックスを９０℃まで加熱して１５秒経過した時点で２０℃まで冷却した。これに（１）で調製した乳酸菌スターターを添加し、ステンレス缶内でスリーワンモーター（スリーワンモータ社製）を用い、６０ｒｐｍの低速撹拌を行いながら、１８℃で２０時間発酵させた（ｐＨ４．８）。発酵終了後、バッチ式アイスクリームフリーザー（大森冷凍社製）を用い、オーバーランが約１００％になるように、−２０℃で撹拌して含気させ、カップ容器に充填し、−２０℃で硬化させて冷菓Ｆ（脂肪率：３．２％）を得た。
（３）冷菓Ｇの製造
タマリンド種子ガムを添加しないこと以外は、冷菓Ｆの製造と同様の方法により冷菓Ｇ（脂肪率：３．２％）を得た。
（４）冷菓Ｈの製造
タマリンド種子ガム及び乳酸菌スターターを添加しないで調製した冷菓ミックスに乳酸を添加して冷菓Ｆ及びＧと同等のｐＨ４．８に調整し、冷菓Ｆの製造と同様の方法により冷菓Ｈ（脂肪率：３．２％）を得た。
【００２１】
【表５】
【００２２】
得られた冷菓Ｆ、Ｇ及びＨについて、実施例１と同様の方法で官能評価を行った。
その結果を表６に示す。
【００２３】
【表６】
冷菓Ｆは、脂肪様の食感、ボリューム感が感じられ、濃厚感も有るとの評価を得た。また、組織もきめが細かく、冷凍庫から取り出した直後でもすくい易く、ソフトスクープ性を有するものであった。また冷菓Ｇは、脂肪様の食感、ボリューム感、濃厚感は若干感じられたものの、これらは冷菓として不十分なものであり、組織はきめが細かかったものの、ソフトスクープ性がなかった。さらに冷菓Ｈは、脂肪様の食感、ボリューム感、濃厚感がなく、組織は氷結晶があらくて舌触りが悪く、ソフトスクープ性もなかった。
以上のことから、冷菓ミックスに多糖類を産生する乳酸菌を乳酸菌スターターとして添加して発酵させることにより多糖類が産生され、タマリンド種子ガムとの相乗効果により、冷菓に脂肪様の食感、ボリューム感、濃厚感、ソフトスクープ性が付与されることが確認された。
【００２５】
【発明の効果】
本発明によれば、冷凍庫から取り出した直後でもソフトスクープ性を有し、良好な脂肪様の食感及び濃厚感を有する冷菓を提供することができる。
本発明によれば、低脂肪の冷菓であっても脂肪様の食感と濃厚感を付与することができ、また低脂肪でない冷菓にあっては脂肪様の食感と濃厚感をより良好なものとすることができる。
【図面の簡単な説明】
【図１】試験例における多糖類の溶液とタマリンド種子ガムの溶液との混合溶液における混合比率と粘度との関係を示す。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a frozen dessert having a soft scooping property immediately after being taken out from a freezer and having a good fat-like texture and richness.
[0002]
[Prior art]
Many of the frozen desserts including ice creams such as ice cream, ice milk and lacto ice have a peculiar texture and rich feeling that fat melts on the tongue when eaten. The texture and richness peculiar to this frozen dessert are drawn by the fat content in the frozen dessert.
In recent years, foods with reduced fats have attracted attention as health consciousness has increased, and frozen desserts with reduced fat have been provided for frozen desserts. However, low-fat frozen desserts do not have a fat-like texture or richness, and become harder and tighter. Therefore, immediately after removal from the freezer, it is too hard to be scooped with an ice cream scoop or spoon. In addition, even if it is not a low-fat frozen dessert, generally frozen dessert is too hard to be picked immediately after taking out from the freezer, and does not have a fat-like texture or rich feeling that can be sufficiently satisfied with the texture There are many.
[0003]
[Problems to be solved by the invention]
The inventors of the present invention have conducted extensive research to impart soft scooping properties to frozen desserts and to improve the fat-like texture and richness peculiar to frozen desserts. Polysaccharides and tamarind produced by lactic acid bacteria during the manufacture of frozen desserts By including seed gum, it was found that soft scoop properties were imparted and a frozen confectionery with improved fat-like texture and richness was obtained, and the present invention was completed.
Therefore, an object of the present invention is to provide a frozen dessert imparted with a soft scoop property and improved in a fat-like texture and a rich feeling.
In addition, in this invention, soft scoop property means the state which is easy to scoop with an ice cream scoop, a spoon, etc. immediately after taking out from a freezer (about -20 degreeC), and is good according to a spoon.
[0004]
[Means for Solving the Problems]
In this invention, the frozen confectionery is manufactured by including the polysaccharide and tamarind seed gum which lactic acid bacteria produce at the time of the frozen confectionery production. For example, culturing lactic acid bacteria that produce polysaccharides in advance, adding this to a frozen dessert mix containing tamarind seed gum sterilized as a lactic acid bacteria starter, fermenting to produce polysaccharides, and then producing according to conventional methods it can. In addition, after adding lactic acid bacteria starter cultivated with lactic acid bacteria that produce polysaccharides in advance to a part of frozen confectionery mix containing sterilized tamarind seed gum, add to the remaining frozen confectionery mix, and then manufacture according to conventional methods You can also.
[0005]
Examples of lactic acid strains that produce polysaccharides that can be used in the present invention include Lactococcus lactis subsp. Cremoris SBT0495 (FERM P-10053) and Streptcoccus cremoris. SBT1209 (FERM P-8308) etc. can be mentioned. In addition, bacterial species and strains of lactic acid bacteria that produce polysaccharides having the same structure as those produced by the lactic acid bacteria can also be used.
In addition, the said polysaccharide contains the phosphorylated polysaccharide currently disclosed by J. Food Microbio. (1990) 11: 313-320, Unexamined-Japanese-Patent No. 8-222060, and Unexamined-Japanese-Patent No. 9-175. It is.
Tamarind seed gum is a polysaccharide that has been separated and purified from tamarind beans and has the properties of a gum that dissolves in water to form a viscous liquid. Concentrated sauces, ice creams, dressings, boiled, etc. It is used in the manufacture of
In the present invention, by adding the polysaccharide and tamarind seed gum produced by lactic acid bacteria to the frozen dessert, soft scoop can be imparted to the frozen dessert, and the fat-like texture and richness can be improved.
Next, the relationship between the polysaccharide produced by lactic acid bacteria and tamarind seed gum will be described with reference to test examples.
[0006]
[Test example]
Lactococcus lactis subsp. Cremoris (Lactococcus lactis subsp. Cremoris) SBT 0495 (FERM P-10053) was cultured in a completely synthetic medium, the produced polysaccharide was isolated, and the polysaccharide was 0.02% It dissolved in the sodium azide solution so that it might become a 0.1 weight% density | concentration. Tamarind seed gum was dissolved in a 0.02% sodium azide solution to a concentration of 1.0% by weight. For these solutions, the shear viscosity at 25 ° C. was measured with a stress-controlling dynamic viscoelasticity measuring apparatus (ARES, Rheometrics) using a Couette (COU32T34A, cinder outer diameter 4 mm, gap 0.1 mm) as a measuring jig. As a result, it was confirmed that the two viscosities were equal at a shear rate of 63.4 s −1 . Then, when the viscosity of the polysaccharide solution and the tamarind seed gum solution mixed by changing the blending amount was measured by the above method, the polysaccharide solution and the tamarind seed gum solution were mixed as shown in FIG. Then, the viscosity of the mixed solution increased, and when the tamarind seed gum solution was about 60 % of the mixed solution , the viscosity reached a peak. This revealed that the polysaccharide produced by lactic acid bacteria and the tamarind seed gum interact with each other to increase the viscosity of the solution.
Therefore, when frozen confectionery was produced using a combination of polysaccharides produced by lactic acid bacteria and tamarind seed gum, the frozen confectionery was creamy and fat-like due to the viscosity and stringiness of polysaccharides produced by lactic acid bacteria and the viscosity of tamarind seed gum. It was found that the ice crystal of the frozen dessert became fine and soft scooping property was imparted.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
Examples of the frozen confectionery in the present invention include ice creams such as ice cream, ice milk, and lacto ice, ice confections, and frozen yogurt.
The frozen confectionery of the present invention is prepared by, for example, previously cultivating lactic acid bacteria producing polysaccharides in 10% by weight of reduced skim milk, adding this to a frozen confectionery mix containing tamarind seed gum sterilized as a lactic acid bacteria starter, and fermenting it. Sugars can be produced and then manufactured according to conventional methods.
[0008]
For example, the frozen dessert mix is prepared by dissolving powdered raw materials such as skim milk powder, whey powder, sugar, fragrance and tamarind seed gum with water, milk, etc., and using a mixer such as a TK homomixer at 2,000-15,000 rpm. Disperse and dissolve by stirring, heat sterilize at 85-90 ° C. for 15-30 seconds using a sterilizer such as a plate-type heat sterilizer, and then cool to about 20 ° C. using a plate-type heat exchanger. Prepare. A lactic acid bacteria starter previously cultured is added to this frozen dessert mix and fermented at 18 ° C. for 20 hours while stirring at 60 rpm using a three-one motor. After completion of the fermentation, using a batch type ice cream freezer, the mixture is stirred at -20 ° C, aerated so that the overrun is about 100%, and then subjected to freezing, and then filled into an appropriately sized cup. Cure at ℃. In the present invention, a frozen confectionery may be produced by adding a fermented lactic acid bacteria starter to a part of the frozen confectionery mix and adding it to the sterilized frozen confectionery mix. In any case, it is preferable to add the lactic acid bacteria starter after sterilization of the frozen dessert mix.
[0009]
Lactic acid bacteria producing polysaccharides used as lactic acid bacteria starters are preferably added in an amount sufficient for the frozen dessert mix to have a pH of 5.0 or less within at least 24 hours from the start of fermentation. Moreover, it is preferable to mix | blend tamarind seed gum so that it may contain 0.1 to 1.0 weight% with respect to frozen dessert mix. If the content of tamarind seed gum in the frozen dessert mix is less than 0.1% by weight, the ice crystals of the frozen dessert will not be fine enough to give soft scooping properties and a sufficient fat-like texture and richness. Is not preferable, and when it exceeds 1.0% by weight, the viscosity of the frozen dessert mix becomes too high and it becomes difficult to handle and the flavor is also unfavorable.
[0010]
【Example】
Example 1
According to the formulation shown in Table 1, frozen desserts A, B and C were produced.
(1) Preparation of lactic acid bacteria starter Lactococcus lactis subsp. Cremoris SBT 0495 (FERM P-10053) was activated in 10% reduced skim milk medium to prepare lactic acid bacteria starter. did.
(2) Production of frozen dessert A Powdered milk powder, sugar, citrus flavor, vanilla flavor, tamarind seed gum and water are mixed and stirred at 10,000 rpm using a TK homomixer (manufactured by Tokushu Kika). The raw materials were dispersed and dissolved to prepare a frozen dessert mix. Next, the frozen dessert mix was heated to 90 ° C. and cooled to 20 ° C. after 15 seconds. To this, the lactic acid bacteria starter prepared in (1) was added, and fermented at 18 ° C. for 20 hours using a three-one motor (manufactured by Three-One Motor Co.) in a stainless steel can at a low speed of 60 rpm (pH 4.8). . After completion of fermentation, using a batch-type ice cream freezer (manufactured by Omori Frozen Co., Ltd.), stir at −20 ° C. so that the overrun is about 100%. Cured to obtain frozen dessert A (fatty percentage: 0.13%).
(3) Production of frozen confectionery B Frozen confectionery B (fat percentage: 0.13%) was obtained by the same method as the production of frozen confectionery A, except that no tamarind seed gum was added.
(4) Manufacture of frozen confectionery C Add lactic acid to a frozen confectionery mix prepared without adding tamarind seed gum and lactic acid bacteria starter, and adjust the pH to 4.8, which is the same as that of frozen confectionery A and B. Frozen confectionery C (fat percentage: 0.13%) was obtained.
[0011]
[Table 1]
[0012]
Sensory evaluation was performed about the obtained frozen desserts A, B, and C.
The sensory evaluation was performed by 10 skilled panelists on the touch, smoothness, flavor, viscosity, appearance and soft scooping property.
Regarding the touch, smoothness, flavor and viscosity, the frozen desserts A, B and C are eaten, 5 points: very preferable, 4 points: preferable, 3 points: neither can be said, 2 points: not preferable, 1 point: Evaluation was made on a five-point scale, which is not preferable at all. Specifically, the texture of the tongue is a fat-like texture and richness when the frozen confection is included in the mouth and melted on the tongue, and smoothness is felt throughout the mouth when the frozen confection is included in the mouth. Regarding smoothness, the flavor was evaluated with respect to the overall deliciousness including a decrease in flavor due to additives, and the viscosity was evaluated with respect to the fat-like creaminess and volume feeling when the frozen dessert was included in the mouth in the above-mentioned five stages.
About the external appearance, the fineness of frozen confectionery A, B, and C was visually evaluated in the said 5 steps.
As for the soft scoop property, ice cream scoop scoops -20 ° C frozen desserts A, B and C, 5 points: easy to scoop, 4 points: easy to scoop, 3 points: cannot be said, 2 points: Evaluation was made on a five-point scale: hard to scoop, one point: hard to scoop.
The results are shown in Table 2.
[0013]
[Table 2]
Frozen confectionery A was evaluated as having a fat-like texture and volume feeling and having a rich feeling despite having low fat. Further, the structure was fine, and it was easy to scoop immediately after removal from the freezer and had a soft scooping property. Frozen confection B had a fat-like texture, volume, and richness, but these were insufficient as frozen confectionery, and the texture was fine but there was no soft scooping. Furthermore, frozen dessert C did not have a fat-like texture, volume, and richness, and the tissue had ice crystals, had a poor texture, and had no soft scoop.
From the above, polysaccharides are produced by adding lactic acid bacteria that produce polysaccharides to frozen dessert mixes as lactic acid bacteria starters and fermenting them, and due to the synergistic effect with tamarind seed gum, fat-like texture even in low-fat frozen desserts It was confirmed that a sense of volume, richness and soft scooping were imparted.
[0015]
Example 2
According to the formulation shown in Table 3, frozen desserts D and E were produced.
(1) Preparation of lactic acid bacteria starter Lactococcus lactis subsp. Cremoris SBT 0495 (FERM P-10053) was activated in 10% reduced skim milk medium to prepare lactic acid bacteria starter. did.
(2) Manufacture of frozen dessert D Mix skim milk powder, sugar, fresh cream (fat percentage 38%), citrus flavor, vanilla flavor, tamarind seed gum and water, and use TK homomixer (manufactured by Tokushu Kika Co., Ltd.) 10 While stirring at 1,000 rpm, the powder raw material was dispersed and dissolved to prepare a frozen dessert mix. Next, the frozen dessert mix was heated to 90 ° C. and cooled to 20 ° C. after 15 seconds. To this, the lactic acid bacteria starter prepared in (1) was added, and fermented at 18 ° C. for 20 hours using a three-one motor (manufactured by Three-One Motor Co.) in a stainless steel can at a low speed of 60 rpm (pH 4.8). . After completion of fermentation, using a batch-type ice cream freezer (manufactured by Omori Frozen Co., Ltd.), stir at −20 ° C. so that the overrun is about 100%. Cured to obtain frozen dessert D (fat percentage: 0.35%).
(3) Manufacture of frozen dessert E Frozen dessert E (fat rate: 3.2%) was obtained by the same method as the manufacture of frozen dessert D except that no tamarind seed gum was added.
[0016]
[Table 3]
The obtained frozen desserts D and E were subjected to sensory evaluation in the same manner as in Example 1.
The results are shown in Table 4.
[0018]
[Table 4]
The frozen dessert D was evaluated as having a fat-like texture and volume feeling and having a rich feeling. Further, the structure was fine, and it was easy to scoop immediately after removal from the freezer and had a soft scooping property. On the other hand, although the frozen dessert E had a higher fat percentage than the frozen dessert D, the fat-like texture, volume feeling, richness, and fine texture of the tissue were inferior to the frozen dessert D and did not have a soft scooping property. It was.
From the above, polysaccharides are produced by adding lactic acid bacteria that produce polysaccharides to the frozen confectionery mix as a lactic acid bacteria starter, and due to the synergistic effect with tamarind seed gum, fat-like texture, volume feeling, richness in frozen confectionery It was confirmed that feeling and soft scooping properties were imparted.
[0020]
Example 3
According to the formulation shown in Table 5, frozen desserts F, G and H were produced.
(1) Preparation of lactic acid bacteria starter Lactococcus lactis subsp. Cremoris SBT 0495 (FERM P-10053) was activated in 10% reduced skim milk medium to prepare lactic acid bacteria starter. did.
(2) Manufacture of frozen dessert F Mix skim milk powder, sugar, fresh cream (fat percentage 38%), citrus flavor, vanilla flavor, tamarind seed gum and water, and use TK homomixer (manufactured by Tokushu Kika Co., Ltd.) While stirring at 8,000 rpm, the powder raw material was dispersed and dissolved to prepare a frozen dessert mix. Next, the frozen dessert mix was heated to 90 ° C. and cooled to 20 ° C. after 15 seconds. To this, the lactic acid bacteria starter prepared in (1) was added, and fermented at 18 ° C. for 20 hours using a three-one motor (manufactured by Three-One Motor Co.) in a stainless steel can at a low speed of 60 rpm (pH 4.8). . After completion of fermentation, using a batch-type ice cream freezer (manufactured by Omori Frozen Co., Ltd.), stir at −20 ° C. so that the overrun is about 100%. Cured to obtain frozen dessert F (fat percentage: 3.2%).
(3) Production of frozen confectionery G Frozen confectionery G (fat percentage: 3.2%) was obtained by the same method as the production of frozen confectionery F except that no tamarind seed gum was added.
(4) Manufacture of frozen confectionery H Add lactic acid to a frozen confectionery mix prepared without adding tamarind seed gum and lactic acid bacteria starter, and adjust the pH to 4.8, which is the same as that of frozen confectionery F and G. Frozen dessert H (fat rate: 3.2%) was obtained.
[0021]
[Table 5]
[0022]
The obtained frozen desserts F, G and H were subjected to sensory evaluation in the same manner as in Example 1.
The results are shown in Table 6.
[0023]
[Table 6]
Frozen F was evaluated as having a fat-like texture and volume, and having a rich feeling. Further, the structure was fine, and it was easy to scoop immediately after removal from the freezer and had a soft scooping property. Frozen confectionery G had a fat-like texture, volume, and richness, but these were insufficient as frozen confectionery and the texture was fine, but there was no soft scooping. Furthermore, frozen dessert H did not have a fat-like texture, volume, and richness, and the structure had ice crystals, was not good to the touch, and did not have a soft scoop.
From the above, polysaccharides are produced by adding lactic acid bacteria that produce polysaccharides to the frozen dessert mix as lactic acid bacteria starters and fermenting them, and the synergistic effect with tamarind seed gum gives fat-like texture and volume to frozen desserts. It was confirmed that a rich feeling and soft scooping property were imparted.
[0025]
【The invention's effect】
According to the present invention, it is possible to provide a frozen dessert having a soft scooping property even after being taken out from the freezer and having a good fat-like texture and richness.
According to the present invention, a fat-like texture and richness can be imparted even with a low-fat frozen dessert, and a fat-like texture and richness are better for a non-low-fat frozen dessert. Can be.
[Brief description of the drawings]
FIG. 1 shows the relationship between the mixing ratio and viscosity of a mixed solution of a polysaccharide solution and a tamarind seed gum solution in a test example.
Claims (2)
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| EP1852018A1 (en) | 2006-05-03 | 2007-11-07 | Nestec S.A. | Fermented frozen dessert |
| JP5714933B2 (en) * | 2011-02-18 | 2015-05-07 | 森永製菓株式会社 | Production method of frozen dessert |
| CN105916974A (en) * | 2014-03-14 | 2016-08-31 | 株式会社明治 | Starter for fermented milk, low-fat or fat-free ice cream-like food product, and method for producing low-fat or fat-free ice cream-like food product |
| JP6587277B2 (en) * | 2015-02-27 | 2019-10-09 | クラシエフーズ株式会社 | Method for producing frozen dessert having jelly texture under freezing |
| JP6366781B1 (en) * | 2017-06-02 | 2018-08-01 | 株式会社ロッテ | Frozen dessert that is easy to loosen |
| JP6817676B1 (en) * | 2019-11-29 | 2021-01-20 | 株式会社ロッテ | Frozen dessert and its manufacturing method |
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| JPS5921582B2 (en) * | 1979-10-22 | 1984-05-21 | 株式会社ロツテ | healthy frozen desserts |
| JP2895687B2 (en) * | 1992-08-26 | 1999-05-24 | 鐘紡株式会社 | Soft frozen dessert recipe |
| JPH06327410A (en) * | 1993-05-25 | 1994-11-29 | Takenori Kato | Ice cream |
| JP2832519B2 (en) * | 1995-02-20 | 1998-12-09 | 雪印乳業株式会社 | Stabilizer containing phosphorylated polysaccharide as active ingredient and use thereof |
| JP2933510B2 (en) * | 1995-06-19 | 1999-08-16 | 雪印乳業株式会社 | Emulsion stabilizer and method for producing food using the same |
| JP3497666B2 (en) * | 1996-08-19 | 2004-02-16 | 旭化成ケミカルズ株式会社 | Acidic milk beverage containing fine cellulose |
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