Frozen dessert and method for producing same

Abstract

A frozen confectionery comprising a cocoa raw material containing cocoa butter, a sucrose fatty acid ester, and casein or a salt thereof.

Description

Technical Field

[0001] The present invention relates to frozen confections and a method for producing the same. Background Art

[0002] According to the "Fair Competition Code for Ice Cream and Frozen Confection Labels / Fair Competition Code Enforcement Regulations", chocolate ice cream is required to contain "1.5% or more of cocoa ingredients by weight percentage". Currently, in order to meet this condition, mostly cocoa powder is mainly used, and chocolate ice cream containing a large amount of chocolate base materials is not widely circulated.

[0003] If a large amount of cocoa butter (for example, 3% by mass or more) is blended, then in the manufacturing process of frozen confections (especially the aging process in which frozen confection ingredients are kept at a low temperature for a long time), the viscosity of the frozen confection increases with time, and sometimes problems may occur in terms of operability.

[0004] In order to suppress the thickening of such frozen confections, for example, Patent Document 1 discloses "a frozen confection containing cocoa butter, a phosphate, a sucrose fatty acid ester, and a sorbitan fatty acid ester, and the phosphate is metaphosphate or polyphosphate."

[0005] In addition, Patent Document 2 discloses "a frozen confection, characterized in that in a frozen confection containing a cocoa fat component, the frozen confection contains a sucrose fatty acid ester satisfying the following conditions (1) to (3); (1) the HLB is 5 or more; (2) the constituent fatty acids are composed of 70% or more of saturated fatty acids; (3) the monoester content is 30% or more."

[0006] Furthermore, Patent Document 3 discloses "a low-viscosity high-fat ice cream ingredient and a chocolate ice cream ingredient containing 0.5% to 2.0% of sodium caseinate by weight ratio."

[0007] Prior Art Documents

[0008] Patent Documents

[0009] Patent Document 1: Japanese Patent Application Laid-Open No. 2008-301814

[0010] Patent Document 2: Japanese Patent No. 5225912

[0011] Patent Document 3: Japanese Patent Application Laid-Open No. 63-287446. Summary of the Invention

[0012] Problems to be Solved by the Invention

[0013] The present invention provides a component for suppressing the thickening of a frozen confection containing a cocoa raw material (especially a frozen confection containing cocoa butter), and a frozen confection containing the component.

[0014] Means for solving the problem

[0015] The present inventors conducted in-depth research and found that by using a combination of sucrose fatty acid ester and casein or a salt thereof, it is possible to suppress the thickening of frozen confections containing cocoa raw materials (especially frozen confections containing cocoa butter).

[0016] In addition, the combined use of sucrose fatty acid ester and casein or a salt thereof is not disclosed in Patent Documents 1 to 3.

[0017] The present invention includes the following embodiments.

[0018] [1] A frozen confection comprising a cocoa raw material containing cocoa butter, a sucrose fatty acid ester, and casein or a salt thereof.

[0019] [2] The frozen confection according to [1], wherein the amount of the casein or a salt thereof is 50 to 84% by mass based on the total mass of the sucrose fatty acid ester and the casein or a salt thereof.

[0020] [3] The frozen confection according to [1] or [2], wherein the total amount of the sucrose fatty acid ester and the casein or a salt thereof is 0.64% by mass or more based on the mass of the frozen confection.

[0021] [4] The frozen confection according to [1] or [2], wherein the amount of the cocoa butter is 3 to 22% by mass based on the mass of the frozen confection.

[0022] [5] The frozen confection according to [1] or [2], wherein the hydrophilic-lipophilic balance value of the sucrose fatty acid ester is 1 to 15.

[0023] [6] A method for manufacturing a frozen confection, which includes mixing a cocoa raw material containing cocoa butter, a sucrose fatty acid ester, and casein or a salt thereof.

[0024] [7] The manufacturing method according to [6], wherein the amount of the casein or a salt thereof is 50 to 84% by mass based on the total mass of the sucrose fatty acid ester and the casein or a salt thereof.

[0025] [8] The manufacturing method according to [6] or [7], wherein the total amount of the sucrose fatty acid ester and the casein or a salt thereof is 0.64% by mass or more based on the mass of the frozen confection.

[0026] [9] The manufacturing method according to any one of [6] to [8], wherein the amount of the cocoa butter is 3 to 22% by mass based on the mass of the frozen confection.

[0027]

[10] The manufacturing method according to claims [6] to [9], wherein the hydrophilic-lipophilic balance value of the sucrose fatty acid ester is 1 to 15.

[0028] Advantages of the Invention

[0029] According to the present invention, there can be provided a component for suppressing the thickening of a frozen confectionery containing a cocoa raw material (particularly a frozen confectionery containing cocoa butter), and a frozen confectionery containing the component. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 Shows the viscosity change over time of various frozen confectioneries with different amounts of cocoa butter.

[0031] Figure 2 Shows the viscosity change over time of various frozen confectioneries with different emulsifier compositions.

[0032] Figure 3 Shows the relationship between the proportion of sodium caseinate and the viscosity of the frozen confectionery.

[0033] Figure 4 Shows the relationship between the total amount of emulsifier and the viscosity of the frozen confectionery.

[0034] Figure 5-1 Shows the viscosity change over time of various frozen confectioneries with different emulsifier compositions.

[0035] Figure 5-2 Shows the viscosity change over time of various frozen confectioneries with different emulsifier compositions.

[0036] Figure 6 Shows the viscosity change over time of various frozen confectioneries with different emulsifier compositions.

[0037] Figure 7 Shows the viscosity change over time of various frozen confectioneries with different HLB values of sucrose fatty acid ester. DETAILED DESCRIPTION OF THE INVENTION

[0038] The embodiments of the present invention will be specifically described below, but the present invention is not limited thereto, and various modifications can be made without departing from the gist thereof.

[0039] <Frozen Confectionery>

[0040] One embodiment of the present invention relates to a frozen confectionery containing a cocoa raw material containing cocoa butter, a sucrose fatty acid ester, and casein or a salt thereof.

[0041] Although the frozen confectionery of the present embodiment contains cocoa butter, by containing a combination of sucrose fatty acid ester and casein or a salt thereof, thickening of the frozen confectionery during the manufacturing process can be suppressed. Further, preferably, the frozen confectionery according to the present embodiment has a good feeling of melting in the mouth (mouth solubility) and excellent chocolate flavor by containing a combination of sucrose fatty acid ester and casein or a salt thereof.

[0042] The "frozen confectionery" in this specification refers to confectionery such as ice cream and ice confectionery that are stored frozen, and does not include confectionery such as pudding that are stored in the refrigerated temperature range.

[0043] Ice cream includes ice cream, ice milk, and lacto ice. The "ice cream", "ice milk", and "lacto ice" in this specification follow the regulations in the "Ordinance of the Ministry of Health, Labour and Welfare Concerning the Standards for Ingredients in Milk and Dairy Products, etc." (Ministry of Health, Labour and Welfare Ordinance No. 106 of August 8, 2018).

[0044] Specifically, ice cream is a product obtained by processing milk or a food product made from it, or freezing a food product having it as a main ingredient, and contains 3.0% or more of milk solids (excluding fermented milk).

[0045] The milk solids of ice cream are 15.0% or more, and the milk fat content is 8.0% or more.

[0046] Ice milk is ice milk (excluding ice cream) with a milk solids content of 10.0% or more and a milk fat content of 3.0% or more.

[0047] The milk solids of lacto ice are 3.0% or more (excluding ice cream and ice milk).

[0048] Frozen confectionery is obtained by freezing a sugar solution or a liquid in which other foods are mixed, or by crushing edible ice and mixing a sugar solution or other foods therein and then refreezing, and is directly provided for consumption in a frozen state.

[0049] [Sucrose Fatty Acid Ester]

[0050] The frozen confectionery of the present embodiment contains sucrose fatty acid ester. By using sucrose fatty acid ester in combination with casein or a salt thereof described later, thickening of the frozen confectionery during the manufacturing process can be suppressed.

[0051] The "sucrose fatty acid ester" in this specification refers to a compound in which sucrose and a fatty acid form an ester bond.

[0052] As the fatty acid in the sucrose fatty acid ester, for example, fatty acids having 4 to 30 carbon atoms, 6 to 28 carbon atoms, 8 to 26 carbon atoms, 10 to 24 carbon atoms, 12 to 22 carbon atoms, 14 to 20 carbon atoms or 16 to 18 carbon atoms can be mentioned. The fatty acid can be a saturated fatty acid or an unsaturated fatty acid.

[0053] The hydrophilic-lipophilic balance value (HLB) of the sucrose fatty acid ester is not particularly limited, and is preferably 1 to 15, more preferably 8 to 13, and further preferably 11 to 13. By using a sucrose fatty acid ester having an HLB in the above range, the thickening inhibitory effect can be further improved. The HLB can be adjusted, for example, by changing the type and amount of the fatty acid bound to sucrose.

[0054] The HLB can be determined by the Griffin method. Specifically, the HLB can be determined according to the following formula.

[0055] HLB value = 20 × (M H / M)

[0056] M H : Molecular weight of the hydrophilic group in the sucrose fatty acid ester

[0057] M: Molecular weight of the entire sucrose fatty acid ester

[0058] The amount of the sucrose fatty acid ester is preferably 0.1 to 2.0% by mass, more preferably 0.1 to 1.0% by mass, and further preferably 0.2 to 0.6% by mass based on the mass of the frozen confectionery. By using the sucrose fatty acid ester in the above amount, the thickening inhibitory effect can be further improved.

[0059] [Casein or its salt]

[0060] The frozen confectionery of the present embodiment contains casein or its salt. Casein or its salt can inhibit the thickening of the frozen confectionery during the manufacturing process when used in combination with the above-mentioned sucrose fatty acid ester.

[0061] Examples of the salt of casein include sodium caseinate, potassium caseinate, calcium caseinate, and magnesium caseinate.

[0062] The amount of casein or its salt is preferably 0.3 to 7.0% by mass, more preferably 0.3 to 1.7% by mass, and further preferably 0.6 to 1.0% by mass based on the mass of the frozen confectionery. By using casein or its salt in the above amount, the thickening inhibitory effect can be further improved.

[0063] The total amount of sucrose fatty acid ester and casein or its salt is preferably 0.54 to 9.0% by mass, more preferably 0.6 to 2.0% by mass, and further preferably 0.64 to 1.2% by mass based on the mass of the frozen confectionery. By using sucrose fatty acid ester and casein or its salt in the above amounts, the thickening inhibition effect can be further improved.

[0064] Based on the total mass of sucrose fatty acid ester and casein or its salt, the amount of casein or its salt is preferably 50 to 84% by mass, more preferably 55 to 80% by mass, and further preferably 60 to 75% by mass. By using casein or its salt in the above amounts, the thickening inhibition effect can be further improved.

[0065] [Cocoa butter]

[0066] The frozen confectionery of the present embodiment contains a cocoa raw material containing cocoa butter. By using a cocoa raw material containing cocoa butter, a rich chocolate flavor can be imparted to the frozen confectionery.

[0067] Examples of the cocoa raw material include cocoa mass, cocoa beans, cocoa butter, cocoa cake, and cocoa powder.

[0068] The definition of "cocoa butter" in this specification follows the "Fair Competition Code for Chocolate Labels" (partially revised on December 10, Reiwa year) (hereinafter referred to as the "chocolate code"). Specifically, "cocoa butter" means the fat obtained from cocoa beans, cocoa nibs, or cocoa mass, and does not include the fat components of the shell or germ in an amount exceeding the natural content. It should be noted that the definitions of the terms described in the definition of cocoa butter also follow the above chocolate code (the same applies to the above or hereinafter mentioned cocoa mass, cocoa beans, cocoa cake, cocoa powder, chocolate base material, and cocoa components).

[0069] Cocoa butter can be contained in the frozen confectionery in its own form or in the form of a chocolate base material containing cocoa butter.

[0070] The amount of cocoa butter is preferably 3 to 22% by mass, more preferably 5 to 20% by mass, and further preferably 10 to 18% by mass based on the mass of the frozen confectionery. By using cocoa butter in the above amounts, the chocolate flavor can be further enhanced, and the thickening of the frozen confectionery can be inhibited.

[0071] [Cocoa component]

[0072] In the frozen confectionery of the present embodiment, the cocoa component is preferably 0.6% by mass or more, more preferably 1.5% by mass or more, based on the mass of the frozen confectionery. By setting the cocoa component to the above amount, it is possible to use "chocolate or the name of chocolate" in the frozen confectionery in accordance with the "Fair Competition Code for the Labeling of Ice Cream and Frozen Confectionery / Rules for the Enforcement of the Fair Competition Code". There is no particular limitation on the upper limit of the cocoa component, and based on the mass of the frozen confectionery, it can be set to, for example, 40% by mass, 30% by mass, or 20% by mass.

[0073] The "cocoa component" in this specification refers to the total amount of cocoa nibs, cocoa mass, cocoa butter, cocoa cake, and cocoa powder (excluding other components such as flavors) excluding moisture.

[0074] [Other components]

[0075] The frozen confectionery of the present embodiment may further contain other components. Examples of other components include: saccharides (including sugars and polysaccharides), fruit juices, oils and fats, dairy products, emulsifiers, stabilizers, flavors, colorants, acidulants, pH regulators, water, eggs, and salts.

[0076] The frozen confectionery of the present embodiment may further contain phosphates (specifically, metaphosphates and / or polyphosphates), or may not contain phosphates.

[0077] The frozen confectionery of the present embodiment may further contain sorbitan fatty acid esters, or may not contain sorbitan fatty acid esters.

[0078] The frozen confectionery of the present embodiment may further contain monoglyceride fatty acid esters, or may not contain monoglyceride fatty acid esters.

[0079] <Method for manufacturing frozen confectionery>

[0080] One embodiment of the present invention relates to a method for manufacturing a frozen confectionery, which includes mixing a cocoa raw material containing cocoa butter, sucrose fatty acid ester, and casein or a salt thereof.

[0081] In the manufacturing method of the present embodiment, although the frozen confectionery contains cocoa butter, by using a combination of sucrose fatty acid ester and casein or a salt thereof, it is possible to suppress the thickening of the frozen confectionery during the manufacturing process. Therefore, the present embodiment can also be described as a method for suppressing the thickening of a frozen confectionery, which includes mixing a cocoa raw material containing cocoa butter, sucrose fatty acid ester, and casein or a salt thereof.

[0082] The details of the components of the frozen confectionery in the present embodiment are as described in the <Frozen confectionery> section above.

[0083] As a manufacturing process of frozen desserts, for example, mixing of raw materials, filtration, homogenization, sterilization, ripening, and freezing can be cited. The manufacturing method or thickening inhibition method of the present embodiment preferably includes these processes.

[0084] Examples

[0085] Hereinafter, the present invention will be described in more detail using examples and comparative examples, but the technical scope of the present invention is not limited thereto. It should be noted that, unless otherwise specified, "%" means "% by mass".

[0086] The viscosities of the frozen desserts in the examples and comparative examples described below were measured according to the following measurement methods and measurement conditions. It should be noted that, in order to measure the viscosity over time, the frozen desserts were kept at 5°C.

[0087] (Measurement method)

[0088] 1. Prepare the frozen dessert ingredients as the measurement liquid in a 200 ml (inner diameter 67 mm) beaker.

[0089] 2. Adjust the temperature of the measurement liquid to 10°C.

[0090] 3. Install the rotor guard of the viscometer.

[0091] 4. After stirring 20 times in the beaker with the adjusted temperature, measure the viscosity.

[0092] (Measurement conditions)

[0093] Apparatus: TVB-10 type viscometer (manufactured by Toki Sangyo Co., Ltd.)

[0094] Rotor: No. 21 (M2) or rotor No. 22 (M3)

[0095] Rotation speed: 30 rpm

[0096] Time: 30 seconds

[0097] After 2 days (48 hours later), the viscosity of the frozen dessert is preferably 3000 mPa·s or less. In the case where the viscosity exceeds the above value, for example, the amount of sucrose fatty acid ester and / or casein or its salt can be appropriately adjusted for corresponding treatment.

[0098] (Study on cocoa fat component)

[0099] [Manufacture of frozen dessert]

[0100] Mix and freeze the ingredients listed in Table 1 to manufacture various frozen desserts. The components of the emulsifier are shown in Table 2. It should be noted that the "total cocoa fat component" in the table refers to the amount of cocoa butter contained in the chocolate base material.

[0101] [Table 1]

[0102]

[0103] [Table 2]

[0104]

[0105] Other emulsifiers: polyglycerol fatty acid esters and egg yolk oil

[0106] [Evaluation of frozen desserts]

[0107] For the frozen desserts of Examples A1 to A6, the viscosity was measured according to the above measurement method and measurement conditions. The results are shown in Figure 1 . By using sucrose fatty acid esters and sodium caseinate, a thickening inhibition effect was observed compared with the case where they were not used. In particular, in the case where the cocoa fat content was 18% by mass or less, a high thickening inhibition effect was observed.

[0108] [Study 1 on (type of emulsifier)]

[0109] [Manufacture of frozen desserts]

[0110] The emulsifier in Example A3 was changed to the emulsifier shown in Table 3, and otherwise, a frozen dessert having a total cocoa fat content of 18% by mass was manufactured in the same manner as in Example A3.

[0111] [Table 3]

[0112]

[0113] [Evaluation of frozen desserts]

[0114] For the frozen desserts of Examples B1 to B3 and Comparative Examples B1 and B2, the viscosity was measured according to the above measurement method and measurement conditions. The results are shown in Figure 2 . From this result, it can be understood that sucrose fatty acid esters contribute most to the thickening inhibition effect, and secondly, sodium caseinate contributes to the thickening inhibition effect.

[0115] [Study 1 on (amount of emulsifier)]

[0116] [Manufacture of frozen desserts]

[0117] The emulsifier in Example A3 was changed to the emulsifier shown in Table 4, and the amount of water was changed so that the whole frozen dessert became 100% by mass. Otherwise, a frozen dessert having a total cocoa fat content of 18% by mass was manufactured in the same manner as in Example A3. It should be noted that the "proportion of sodium caseinate" in the table refers to the proportion of sodium caseinate based on the total mass of sucrose fatty acid esters and sodium caseinate.

[0118] [Table 4]

[0119]

[0120] [Evaluation of frozen desserts]

[0121] For the frozen desserts of Examples C1 to C4 and Comparative Example C1, the viscosity was measured according to the above measurement method and measurement conditions. The results after 2 days are shown in Figure 3 . When the proportion of sodium caseinate was 50 to 84% by mass, a higher thickening inhibition effect was observed.

[0122] According to Figure 2 the results, it is considered that sucrose fatty acid ester is most helpful for the thickening inhibition effect, but it is not enough to simply use a large amount of sucrose fatty acid ester, indicating that the balance with sodium caseinate is important.

[0123] [Study 2 on emulsifier (amount)]

[0124] [Manufacture of frozen desserts]

[0125] As shown in Table 5, the total amount of the emulsifier (proportion of sodium caseinate: 67% by mass) in Example C3 was changed, and the amount of water was changed so that the whole frozen dessert became 100% by mass. Except for this, frozen desserts with a total cocoa fat content of 18% by mass were manufactured in the same manner as in Example C3. It should be noted that the "total amount of emulsifier" in the table refers to the total proportion of sucrose fatty acid ester and sodium caseinate based on the mass of the frozen dessert.

[0126] [Table 5]

[0127] Example D1 Example D2 Example D3 Example D4 Example D5 Example D6 Example D7 Total amount of emulsifier 0.31％ 0.48％ 0.64％ 0.8％ 1.2％ 1.6％ 2％

[0128] [Evaluation of frozen desserts]

[0129] For the frozen desserts of Examples D1 to D7, the viscosity was measured according to the above measurement method and measurement conditions. The results after 2 days are shown in Figure 4 . When the total amount of the emulsifier was 0.64% by mass or more, a higher thickening inhibition effect was observed.

[0130] [Study 2 on emulsifier (type)]

[0131] [Manufacture of frozen desserts]

[0132] The ingredients listed in Table 6 were mixed and frozen to manufacture various frozen desserts. It should be noted that the "total cocoa fat content" in the table refers to the amount of cocoa butter contained in the chocolate base material.

[0133] [Table 6]

[0134]

[0135] [Evaluation of frozen desserts]

[0136] For the frozen desserts of Example E1 and E2 and Comparative Examples E1 to E4, the viscosity was measured according to the above measurement method and measurement conditions. The results of Example E1 and Comparative Examples E1 and E2 are shown in Figure 5-1 . The results of Example E2 and Comparative Examples E3 and E4 are shown in Figure 5-2 . The viscosity of the frozen desserts of Comparative Examples E3 and E4 increased significantly compared to Example E2, and the viscosity was too high to be measured after 3 days.

[0137] Four sensory evaluation panelists took out the frozen desserts of Example E2 and Comparative Examples E3 and E4 from a freezer at -18 °C and tasted them immediately, and evaluated the chocolate flavor and mouth solubility. The evaluation criteria for each evaluation item are as follows, and the average score is shown as the evaluation result in Table 7.

[0138] [Chocolate flavor]

[0139] 5 points: Very good

[0140] 4 points: Good

[0141] 3 points: Medium

[0142] 2 points: Poor

[0143] 1 point: Very poor

[0144] [Mouth solubility]

[0145] 5 points: Very good

[0146] 4 points: Good

[0147] 3 points: Medium

[0148] 2 points: Poor

[0149] 1 point: Very poor

[0150] [Table 7]

[0151] Example E2 Comparative Example E3 Comparative Example E4 Chocolatey taste 5 points 3 points 2 points Mouth solubility 5 points 3 points 2 points

[0152] [Study on emulsifier (type) 3]

[0153] [Manufacture of frozen desserts]

[0154] The ingredients listed in Table 8 were mixed and frozen to manufacture various frozen desserts. It should be noted that the "cocoa fat component" in the table refers to the amount of cocoa butter contained in the chocolate mass.

[0155] [Table 8]

[0156]

[0157] [Evaluation of frozen desserts]

[0158] For the frozen desserts of Examples F1 and F2, the viscosity was measured according to the above-mentioned measurement method and measurement conditions. The results are shown in Figure 6 . By not including monoglyceride as an emulsifier, the thickening inhibition effect was further improved.

[0159] [Study on (type of emulsifier) 4]

[0160] [Manufacture of frozen desserts]

[0161] The ingredients listed in Table 9 were mixed and frozen to manufacture various frozen desserts. It should be noted that the "total cocoa fat ingredient" in the table refers to the amount of cocoa butter contained in the chocolate base.

[0162] [Table 9]

[0163]

[0164] [Evaluation of frozen desserts]

[0165] For the frozen desserts of Examples G1 to G3, the viscosity was measured according to the above-mentioned measurement method and measurement conditions. The results are shown in Figure 7 . By using sucrose fatty acid esters with an HLB of 11 to 13, the thickening inhibition effect was further improved.

Claims

1. A frozen confectionery comprising a cocoa raw material containing cocoa butter, a sucrose fatty acid ester, and casein or a salt thereof.

2. The frozen confection according to claim 1, wherein, Based on the total mass of the sucrose fatty acid ester and casein or a salt thereof, the amount of casein or a salt thereof is 50 to 84% by mass.

3. The frozen confection according to claim 1 or 2, wherein, Based on the mass of the frozen confectionery, the total amount of the sucrose fatty acid ester and casein or a salt thereof is 0.64% by mass or more.

4. The frozen confection according to claim 1 or 2, wherein, Based on the mass of the frozen confectionery, the amount of cocoa butter is 3 to 22% by mass.

5. The frozen confection according to claim 1 or 2, wherein, The hydrophilic-lipophilic balance value of the sucrose fatty acid ester is 1 to 15.

6. A method for producing a frozen confectionery, which comprises mixing a cocoa raw material containing cocoa butter, a sucrose fatty acid ester, and casein or a salt thereof.

7. The manufacturing method according to claim 6, wherein Based on the total mass of the sucrose fatty acid ester and casein or a salt thereof, the amount of casein or a salt thereof is 50 to 84% by mass.

8. The manufacturing method according to claim 6 or 7, wherein Based on the mass of the frozen confectionery, the total amount of the sucrose fatty acid ester and casein or a salt thereof is 0.64% by mass or more.

9. The manufacturing method according to claim 6 or 7, wherein Based on the mass of the frozen confectionery, the amount of cocoa butter is 3 to 22% by mass.

10. The manufacturing method according to claim 6 or 7, wherein, The hydrophilic-lipophilic balance value of the sucrose fatty acid ester is 1 to 15.

Images