WO2018168616A1 - Mélange pour confiserie congelée, et confiserie congelée l'utilisant - Google Patents

Mélange pour confiserie congelée, et confiserie congelée l'utilisant Download PDF

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Publication number
WO2018168616A1
WO2018168616A1 PCT/JP2018/008860 JP2018008860W WO2018168616A1 WO 2018168616 A1 WO2018168616 A1 WO 2018168616A1 JP 2018008860 W JP2018008860 W JP 2018008860W WO 2018168616 A1 WO2018168616 A1 WO 2018168616A1
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WO
WIPO (PCT)
Prior art keywords
oil
mix
frozen confectionery
mass
fats
Prior art date
Application number
PCT/JP2018/008860
Other languages
English (en)
Japanese (ja)
Inventor
世里子 遠藤
柚実子 豊口
勇馬 小笠
丈志 長澤
喜之 將野
一郎 日▲高▼
Original Assignee
日清オイリオグループ株式会社
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 日清オイリオグループ株式会社 filed Critical 日清オイリオグループ株式会社
Priority to CN201880017173.0A priority Critical patent/CN110392530B/zh
Priority to JP2018529071A priority patent/JP6509443B2/ja
Publication of WO2018168616A1 publication Critical patent/WO2018168616A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream

Definitions

  • the present invention relates to a frozen confectionery mix and a frozen confectionery using the same.
  • Frozen confectionery typified by ice cream contains water, fat, milk components, sugars, emulsifiers, stabilizers, and the like as solids.
  • these are mixed and emulsified to prepare an oil-in-water liquid mix.
  • the obtained mix is frozen while being aerated as necessary.
  • the frozen air-containing mix is cured in a frozen state.
  • the consumption of ice creams increases in the hot summer to cool off. Therefore, ice creams are not only cold, but it is important to quickly sip them when eaten.
  • An object of the present invention is to develop a frozen confectionery having a body feeling and good quality, and a mix for the frozen confectionery.
  • the present inventors have intensively studied to solve the above problems. As a result, it has been found that the above-mentioned problems can be solved by containing a large amount of HHH that is not present in the fats and oils of a frozen confectionery mix and, if necessary, a specific amount of other specific triglycerides. Thus, the present invention has been completed.
  • the present invention provides the following frozen confectionery mix and frozen confectionery.
  • Mix for frozen confectionery containing 9 to 32% by mass of HHH in fats and oils (however, H and HHH are H: saturated fatty acid having 16 or more carbon atoms, HHH: a triglyceride in which 3 molecules of H are bound to 1 molecule of glycerin, Means).
  • H and HHH are H: saturated fatty acid having 16 or more carbon atoms
  • HHH a triglyceride in which 3 molecules of H are bound to 1 molecule of glycerin, Means.
  • PPP / HHH The ratio of PPP in the HHH (PPP / HHH) is 60% by mass or more, and the frozen confectionery mix according to [1] (where P and PPP are P: palmitic acid, PPP: tripalmitin, Means).
  • [4] The frozen confectionery mix according to any one of [1] to [3], wherein the ratio (P / H) of P in the total amount of fatty acid H constituting the fat is 70% by mass or more.
  • [5] The frozen confectionery mix according to any one of [1] to [4], wherein the fat or oil contains 40 to 90% by mass of palm stearin.
  • [6] The frozen confectionery mix according to any one of [1] to [5], wherein the oil or fat contains 5 to 70% by mass of liquid oil.
  • [7] A frozen confectionery in which the frozen confectionery mix of any one of [1] to [6] is in a frozen state.
  • the present invention it is possible to provide a frozen confectionery that has a body feeling and is as good as it is. Moreover, the mix for the said frozen confectionery can be provided.
  • the frozen confectionery mix of the present invention contains 9 to 32% by mass of HHH in fats and oils.
  • H is a saturated fatty acid having 16 or more carbon atoms
  • HHH is a triglyceride in which 3 molecules of H are ester-bonded to 1 molecule of glycerin.
  • the H constituting HHH is not necessarily the same fatty acid as long as it is a saturated fatty acid having 16 or more carbon atoms, and may be an arbitrary combination.
  • H is preferably a linear saturated fatty acid having 16 to 22 carbon atoms, and more preferably a linear saturated fatty acid having 16 to 18 carbon atoms. Examples of H include palmitic acid, stearic acid, arachidic acid, and behenic acid.
  • HHH is preferably contained in 13 to 29% by mass, more preferably 16 to 27% by mass in the fats and oils of the frozen confectionery mix.
  • HHH is contained within the above range in the fats and oils of the frozen confectionery mix, an overrun is likely to occur when the mix is frozen, and a frozen confectionery with a body feeling can be obtained.
  • the ratio of PPP in the HHH is preferably 60% by mass or more, more preferably 70% by mass or more.
  • the upper limit of the proportion of PPP in HHH is 100% by mass, preferably 95% by mass or less, and more preferably 85% by mass or less.
  • P is palmitic acid and PPP is tripalmitin.
  • the frozen confectionery mix of the present invention preferably contains 18 to 42% by mass of H2U and / or 7 to 41% by mass of HU2 in the fats and oils.
  • U is an unsaturated fatty acid having 16 or more carbon atoms
  • H2U is a triglyceride in which two molecules of H and one molecule of U are ester-bonded to one molecule of glycerin
  • HU2 is one molecule per molecule of glycerin.
  • Triglyceride in which 2 molecules of U and 2 molecules of U are bonded.
  • U is preferably a linear unsaturated fatty acid having 16 to 22 carbon atoms, and more preferably a linear unsaturated fatty acid having 18 carbon atoms.
  • U examples include oleic acid, linoleic acid, and linolenic acid.
  • H2U is contained preferably in an amount of 21 to 40% by mass, more preferably in an amount of 24 to 38% by mass in the fat or oil of the frozen confectionery mix.
  • HU2 is preferably contained in the fats and oils of the frozen confectionery mix in an amount of 12 to 38% by mass, more preferably 16 to 36% by mass.
  • the ratio of P (P / H) in the total amount of fatty acids H constituting the fats and oils contained in the frozen confectionery mix is preferably 70% by mass or more.
  • P / H is more preferably 80% by mass or more, and still more preferably 85% by mass or more.
  • the ratio of U and M to the total amount of fatty acids constituting the fat and oil contained in the frozen confectionery mix is preferably 33 to 70% by mass, more preferably 36 to 65%. % By mass.
  • M is a fatty acid having 6 to 12 (more preferably 8 to 10) carbon atoms.
  • M include caproic acid, caprylic acid, capric acid, and lauric acid. If the ratio of U and M in the total amount of fatty acids constituting the fats and oils contained in the frozen confectionery mix is within the above range, a frozen confectionery with a good mouthfeel can be obtained when the mix is frozen.
  • the fats and oils used in the frozen confectionery mix of the present invention are not particularly limited as long as the fats and oils contained in the frozen confectionery mix satisfy 9 to 32% by mass of HHH. Any fat or oil suitable for edible use (if necessary, purified to an edible grade) can be used. However, one of the preferred forms of the frozen confectionery mix of the present invention may contain 30 to 90% by mass of palm stearin in fats and oils.
  • palm stearin is a solid (stearin) portion that is divided into a liquid portion and a solid portion by fractionation using palm oil or palm fractionated oil as a raw oil.
  • the content of palm stearin in the fats and oils contained in the frozen confectionery mix is more preferably 40 to 85% by mass, and even more preferably 45 to 80% by mass. Palm stearin also has an iodine value of It is preferably 20 to 42, more preferably 24 to 38, and still more preferably 26 to 36.
  • the iodine value of palm stearin may be adjusted by mixing two or more kinds of palm stearin having different iodine values. When the content of palm stearin and the iodine value are within the above ranges, a frozen confectionery with a body feeling is easily obtained when the frozen confectionery mix is frozen.
  • lauric fats and oils are fats and oils whose content of lauric acid in the total amount of constituent fatty acids is 30% by mass or more.
  • lauric fats and oils for example, palm oil, palm kernel oil, fractionated oils such as palm kernel olein and palm kernel stearin obtained by fractionation thereof, fats and oils obtained by transesterification using these, and hardened oils thereof ( For example, palm kernel extremely hardened oil, palm kernel olein extremely hardened oil).
  • one or more selected from these lauric fats and oils may be used.
  • the fats and oils contained in the frozen confectionery mix of the present invention preferably contain 5 to 70% by mass of lauric fats and oils, more preferably 10 to 62% by mass, and even more preferably 15 to 55% by mass.
  • the content of the lauric fats and oils in the fats and oils contained in the frozen confectionery mix is within the above range, the frozen confectionery obtained by freezing the frozen confectionery mix is improved.
  • the frozen confectionery is given a moderate richness.
  • One of the preferred forms of the frozen confectionery mix of the present invention may also contain an edible oil / fat which is a liquid having fluidity at 10 ° C. in the oil / fat.
  • edible oils liquid oils
  • liquid oils include soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil, palm Examples include olein, medium chain fatty acid triglyceride (MCT), mixed oils of these oils and fats, processed oils and fats of these oils or mixed oils (transesterified oil, fractionated oil, hydrogenated oil, and the like).
  • MCT medium chain fatty acid triglyceride
  • One or more liquid oils may be used.
  • the fats and oils contained in the frozen confectionery mix of the present invention preferably contain 5 to 70% by mass of liquid oil, more preferably 10 to 62% by mass, and even more preferably 15 to 55% by mass.
  • the content of the liquid oil in the fats and oils contained in the frozen confectionery mix is within the above range, the confectionery of the frozen confectionery obtained by freezing the frozen confectionery mix is improved.
  • the liquid oil may include corn oil, rice oil, cottonseed oil, thick white sesame oil (unroasted sesame oil), and olive oil, among others.
  • the liquid oil more preferably contains rice oil and / or cottonseed oil, and more preferably contains cottonseed oil.
  • the cottonseed oil may be any of cottonseed white squeezed oil, cottonseed salad oil, and cottonseed stearin.
  • the content of one or more selected from the corn oil, rice oil, cottonseed oil, thick white sesame oil (unroasted sesame oil), and olive oil in the liquid oil is preferably 55 to 100% by mass, more preferably 70%. Is 100 to 100% by mass, and more preferably 80 to 100% by mass.
  • the frozen confectionery freezes the frozen confectionery and harmonizes with the body feeling.
  • An additional effect that a preferable richness (richness) is added can be obtained.
  • the frozen confectionery has a rich taste and a clean aftertaste.
  • the liquid oil may also contain sunflower oil, high oleic sunflower oil, safflower oil, and high oleic safflower oil.
  • the content of at least one selected from sunflower oil, high oleic sunflower oil, safflower oil, and high oleic safflower oil in the liquid oil is preferably 55 to 100% by mass, more preferably 70 to 100%. % By mass, more preferably 80 to 100% by mass.
  • the frozen confectionery mix of the present invention may also contain milk fat in the fat.
  • the milk fat in the present invention includes so-called milk fat and processed products thereof. More specifically, butter, butter oil or fractionated oil thereof, fermented fraction oil, fermented butter, fermented butter oil, or fractionated oil thereof can be used. As the milk fat, one or more of them can be arbitrarily used.
  • the fats and oils contained in the frozen confectionery mix according to the embodiment of the present invention preferably contain 2 to 50% by weight of milk fat, more preferably 4 to 30% by weight, and even more preferably 5 to 20% by weight. contains. When the content of milk fat in the fats and oils contained in the frozen confectionery mix is within the above range, a preferable rich taste is imparted to the frozen confectionery that has been frozen from the frozen confectionery mix.
  • the frozen confectionery mix of the present invention may contain 2 to 20% by mass of fats and oils.
  • the content of fats and oils in the frozen confectionery mix according to the embodiment of the present invention is preferably 3 to 16% by mass, more preferably 4 to 14% by mass.
  • content of the fats and oils contained in the mix for frozen confectionery in this invention includes the content of the fats and oils in the oil-containing component mix
  • blended with a mix. For example, when 5% by mass of cocoa powder having a fat content of 12% by mass is included in the mix, 0.6% by mass ( 5 ⁇ 0.12) of cocoa powder-derived fats is added to the fats and oils contained in the mix. include.
  • water, dairy products, sugars, emulsifiers, stabilizers, flavors, flavoring agents, and the like which are usually used in frozen confectionery mixes, may be used in addition to the above fats and oils.
  • dairy product include milk, skim milk, fresh cream, butter, skim milk powder, whole milk powder, sweetened whole fat condensed milk, sugared skim milk, concentrated milk, and the like.
  • saccharide include sugar, glucose, fructose, isomerized sugar, syrup, powdered candy and dextrin.
  • Examples of the emulsifier include lecithin, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, polysorbate and the like.
  • Examples of the stabilizer include gums such as guar gum, locust bean gum, xanthan gum, gellan gum, gum arabic, corn starch, carrageenan, sodium alginate, CMC, fine cellulose, gelatin, agar, pectin, and the like. Salt.
  • Examples of the flavoring agent include cacao mass, cocoa powder, fruit juice, and pulp.
  • the mix for frozen confectionery of the present invention can be produced according to a general method for producing an oil-in-water emulsion.
  • Mix for example, dairy products such as milk, fresh cream, butter, skim milk powder, sugars, sugars such as dextrin, edible fats and oils, emulsifiers, stabilizers, etc. are heated and dissolved in water and homogenized with a homogenizer (homogeneous machine). Thereafter, it can be prepared by aging.
  • the frozen confectionery of the present invention is a frozen confectionery obtained using the frozen confectionery mix of the present invention.
  • the frozen confectionery of the present invention can be produced, for example, through a freeze-curing step after adding a flavor, a flavoring agent or the like to the frozen confectionery mix of the present invention as necessary.
  • overrun is likely to occur due to freezing (air bubbles are easily entrapped).
  • the frozen confectionery of the present invention is preferably ice cream, ice milk or lacto ice, more preferably ice milk or lacto ice, according to the classification of ice creams stipulated in the Japanese milk ministerial ordinance and fair competition regulations. preferable.
  • ⁇ Measurement method> Each fatty acid content, each triacylglycerol content, and iodine value of the fats and oils shown below were measured by the following methods. Content of each fatty acid which comprises fats and oils was measured by the method based on the gas chromatograph method (AOCS Ce1f-96). The content of each triacylglycerol constituting the oil and fat was measured by a method based on a gas chromatographic method (JAOCS, vol 70, 11, 1111-1114 (1993)).
  • Palm oil PMO, iodine value 52, manufactured by Nisshin Oillio Group, Inc.
  • Palm melting point fraction PMF, iodine value 45, Nisshin Oilio Group Co., Ltd.
  • Palm stearin PS, iodine value 30, Nisshin Oillio Group Co., Ltd.
  • Palm olein PL, iodine value 56, manufactured by Nisshin Oillio Group, Inc.
  • Palm olein transesterified oil IEPL, iodine value 56, manufactured by Nisshin Oillio Group, Inc.
  • Extremely hardened rapeseed oil FHPSO, iodine value of 2 or less, manufactured by Yokoseki Oil & Fat Co., Ltd.
  • coconut oil CNO, manufactured by Nisshin Oillio Group
  • Soybean oil SBO, manufactured by Nisshin Oil
  • Fats 1 to 28 were prepared according to the fats and oils in Tables 1 to 4. According to the formulation of the frozen confectionery mix in Table 5, the mixes of Examples 1 to 17 and Comparative Examples 1 to 11 using fats and oils 1 to 28, respectively, were prepared according to the following procedure. Furthermore, ice creams were prepared according to the following procedure using the prepared mix. The prepared ice creams were evaluated according to the following criteria for texture, mouthfeel, and flavor. The results are shown in Tables 6-9.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Confectionery (AREA)
  • Edible Oils And Fats (AREA)

Abstract

La présente invention aborde le problème consistant à développer : une confiserie congelée qui confère une sensation corporelle et qui peut être facilement prélevée avec une cuillère ; et un mélange pour la confiserie congelée. La présente invention est : un mélange pour une confiserie congelée contenant 9 - 32 % en masse de HHH dans la matière grasse ; un mélange pour une confiserie congelée dans lequel la proportion (PPP/HHH) de PPP dans HHH est supérieure ou égale à 60 % en masse ; un mélange pour une confiserie congelée dans lequel la matière grasse contient en outre 18 -42 % en masse de H2U et/ou 7 - 41 % en masse de HU2 ; et un mélange pour une confiserie congelée dans lequel la proportion (P/H) de P par rapport à la quantité totale d'un acide gras H constituant la matière grasse est supérieure ou égale à 70 % en masse.
PCT/JP2018/008860 2017-03-15 2018-03-07 Mélange pour confiserie congelée, et confiserie congelée l'utilisant WO2018168616A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CN201880017173.0A CN110392530B (zh) 2017-03-15 2018-03-07 冷冻点心用混合物及使用其的冷冻点心
JP2018529071A JP6509443B2 (ja) 2017-03-15 2018-03-07 冷凍菓子用ミックスおよびそれを使用した冷凍菓子

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2017049729 2017-03-15
JP2017-049729 2017-03-15

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WO2018168616A1 true WO2018168616A1 (fr) 2018-09-20

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JP (2) JP6509443B2 (fr)
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CN110959739B (zh) * 2019-12-06 2023-06-06 内蒙古蒙牛乳业（集团）股份有限公司 结合层及冷冻饮品

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20080206425A1 (en) * 2004-12-23 2008-08-28 Kevin Michael Dilley Frozen Aerated Confections
JP2014124095A (ja) * 2012-12-25 2014-07-07 Riken Vitamin Co Ltd アイスクリーム類の製造方法
JP2015000041A (ja) * 2013-06-17 2015-01-05 日清オイリオグループ株式会社 冷凍菓子用ミックスおよびそれを使用した冷凍菓子

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Publication number Priority date Publication date Assignee Title
JPH08298934A (ja) * 1995-05-01 1996-11-19 Fuji Oil Co Ltd 冷菓練込み用油脂及び冷菓の製造法
JP4826739B2 (ja) * 2005-12-21 2011-11-30 不二製油株式会社 冷菓用油脂
JP5925637B2 (ja) * 2011-08-22 2016-05-25 花王株式会社 油脂組成物
CN104719504B (zh) * 2013-12-23 2018-03-27 中粮营养健康研究院有限公司 一种冰淇淋专用油脂以及使用该油脂制造的冰淇淋组合物

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20080206425A1 (en) * 2004-12-23 2008-08-28 Kevin Michael Dilley Frozen Aerated Confections
JP2014124095A (ja) * 2012-12-25 2014-07-07 Riken Vitamin Co Ltd アイスクリーム類の製造方法
JP2015000041A (ja) * 2013-06-17 2015-01-05 日清オイリオグループ株式会社 冷凍菓子用ミックスおよびそれを使用した冷凍菓子

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Publication number Publication date
CN110392530B (zh) 2022-12-27
JPWO2018168616A1 (ja) 2019-04-11
JP2019062925A (ja) 2019-04-25
CN110392530A (zh) 2019-10-29
JP6509443B2 (ja) 2019-05-08

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