Sugar-free frozen desserts

Abstract

The objective of this invention is to provide a sugar-free frozen dessert with excellent richness and suppressed unpleasant aftertastes from sugar alcohols and / or high-sweetness sweeteners. This invention is a frozen dessert comprising an ice mixture, sugar alcohols and / or high-sweetness sweeteners, and gelatin. Based on the aforementioned frozen dessert, the amount of gelatin is 0.3 to 1.6% by mass, and the amount of sugar contained in the aforementioned frozen dessert is less than 0.5% by mass.

Description

Sugar-free frozen desserts This invention relates to a sugar-free frozen dessert. In recent years, with the increasing awareness of health and dieting, a large number of low-calorie or zero-calorie products that do not use sugar have been developed. These products use sugar alcohols, which are not easily digested and absorbed by the body, or high-sweetness sweeteners that can produce a sweetness tens to hundreds of times that of sugar, as sweeteners to replace sugar. In sugar-free foods, sugar alcohols and / or high-sweetness sweeteners are often used to replace sugars, but sometimes unpleasant aftertastes from sugar alcohols and / or high-sweetness sweeteners can become problematic. Furthermore, not limited to sugar alcohols and / or high-sweetness sweeteners, unpleasant tastes sometimes originating from ice mixtures can also be problematic. As a method to improve such unpleasant tastes, methods using masking agents to mask unpleasant tastes are known. For example, Patent Document 1 discloses a method for adding gelatin to improve the taste of food and beverages containing flavor substances. Patent Document 1 teaches that if the amount of gelatin increases, problems such as a stronger gelatin odor will occur, therefore the amount of gelatin is controlled to be below 0.2% by weight of the food and beverage. [Prior Art Documents] [Patent Documents] [Patent Document 1] Japanese Patent Application Publication No. 57-152862 [The problem the invention aims to solve] In frozen desserts containing sugar alcohols and / or high-sweetness sweeteners, as mentioned above, the unpleasant aftertaste of sugar alcohols and / or high-sweetness sweeteners can sometimes become a problem. Furthermore, in sugar-free frozen desserts, there is also the issue of difficulty in bringing out the original richness of the frozen dessert. Moreover, in frozen desserts lacking richness or with a weak richness, poor flavor infusion or difficulty in creating a lingering, satisfying taste can also become a problem. Therefore, the objective of this invention is to provide a sugar-free frozen dessert with excellent richness and suppressed unpleasant aftertastes from sugar alcohols and / or high-sweetness sweeteners. [Technical Means for Solving the Problem] Through intensive research, the inventors discovered that by using a predetermined amount of gelatin, the richness of sugar-free frozen desserts can be enhanced, and the unpleasant aftertaste of sugar alcohols and / or high-sweetness sweeteners can be suppressed. The present invention includes the following embodiments. [1] A frozen dessert comprising an ice mixture, sugar alcohols and / or high-sweetness sweeteners, and gelatin, wherein, based on the frozen dessert, the amount of gelatin is 0.3 to 1.6% by mass, and the amount of sugar contained in the frozen dessert is less than 0.5% by mass. [2] The frozen dessert as described in [1], wherein, based on the frozen dessert, the amount of gelatin is 0.3 to 1.2% by mass. [Effects of the Invention] According to the present invention, it is possible to provide a sugar-free frozen dessert with excellent richness and suppression of unpleasant aftertaste from sugar alcohols and / or high-sweetness sweeteners. The embodiments of the present invention will be described in detail below, but the present invention is not limited to these, and various changes can be made without departing from its spirit. One embodiment of the present invention relates to a frozen dessert comprising an ice mixture, sugar alcohols and / or high-sweetness sweeteners, and gelatin, wherein, based on the frozen dessert, the amount of gelatin is 0.3 to 1.6% by mass, and the amount of sugar contained in the frozen dessert is less than 0.5% by mass. In the frozen dessert of this embodiment, by containing a predetermined amount of gelatin, the richness can be enhanced and the unpleasant aftertaste of sugar alcohols and / or high-sweetness sweeteners can be suppressed. In this manual, the term "richness" in frozen desserts refers to the overall sensation based on the density, fullness, richness, and smoothness of the frozen dessert's texture. "Richness" is a commonly used term in the field of frozen desserts. The "unpleasant aftertaste" of sugar alcohols and / or high-sweetness sweeteners in this specification varies depending on the type of sugar alcohol and / or high-sweetness sweetener. For example, unpleasant sweetness can be cited. Furthermore, as a reason for suppressing the unpleasant aftertaste of sugar alcohols and / or high-sweetness sweeteners, it can be assumed that by adding gelatin to slightly delay the melting sensation in frozen desserts, the final unpleasant sweetness can be well masked, making it less likely to produce a lingering unpleasant sweetness. However, this invention is not limited by the above-mentioned assumptions. In this specification, "sweeteners" are classified as sugars, sugar alcohols and high-sweetness sweeteners. Examples of "sugars" as used in this specification include: monosaccharides such as arabinose, galactose, xylose, glucose, allulose, sorbitol, tagatose, fructose, mannose, rhamnose, ribose, and isomerized liquid sugar; disaccharides such as sucrose, maltose, lactose, trehalose, trehalulose, cellodisaccharide, kosmosose, barraginose, melibiose, and lactulose; oligosaccharides such as isomaltoligosaccharide, xylooligosaccharide, gentianoligosaccharide, kosmosose, fructooligosaccharide, maltoligosaccharide, raffinose, soybean oligosaccharide, and lactulose; and maltose, a mixture of monosaccharides, disaccharides, and dextrin. Examples of sugar alcohols used in this specification include isomaltitol, erythritol, xylitol, glycerol, sorbitol, maltitol, mannitol, lactitol, isomaltitol, reduced isomalt oligosaccharide, reduced xylo-oligosaccharide, reduced gentian oligosaccharide, reduced maltose, and reduced maltose. Examples of "high-sweetness sweeteners" in this specification include, for example, aspartame / L-phenylalanine compounds, Advantame, acesulfame potassium, alitame, neotame, stevia, enzyme-modified stevia, licorice extract (glycyrrhizin), saccharin, sucralose, semathymidine, and monk fruit extract. In this instruction manual, "sugar-free" means, based on frozen desserts, that the amount of sugar contained in the frozen desserts is less than 0.5% by weight. Although not specifically limited, based on frozen desserts, it is preferable that the amount of granulated sugar, isomerized liquid sugar, and glucose contained in the frozen desserts is less than 0.5% by weight. The term "frozen desserts" in this instruction manual refers to desserts such as ice cream and frozen desserts that are stored under frozen conditions, excluding desserts such as pudding that are stored within the refrigerated temperature range. Ice cream includes ice cream, frozen milk, and lactic acid ice cream. The terms "ice cream," "ice cream," "frozen milk," and "lactic acid ice cream" in this instruction manual comply with the provisions of the "Ministry Ordinance Concerning Standards for the Ingredients of Milk and Dairy Products" (Ministry of Health, Labour and Welfare Ordinance No. 106, August 8, 2018). Specifically, ice cream refers to products made from milk or foods made from such raw materials, or products made primarily from milk that have been frozen, and contains 3.0% or more milk solids (excluding fermented milk). Ice cream contains 15.0% or more milk solids and 8.0% or more milk fat. Iced milk contains 10.0% or more milk solids and 3.0% or more milk fat (excluding ice cream). Lactic acid ice cream contains 3.0% or more milk solids (excluding both ice cream and iced milk). Frozen desserts are obtained by freezing sugar syrup or a liquid to which other foods are mixed, or by crushing edible ice, mixing it with sugar syrup or other foods, and then refreezing it, and are served frozen. [Ice Mixture] The frozen dessert of this embodiment includes an ice mixture. The type of ice mixture is not particularly limited, but it is preferably sugar-free. The ingredients of the ice mixture can vary depending on the type of frozen dessert, and may include, for example, fats, dairy products (such as lactose-free or lactose-removed milk proteins or cheese), emulsifiers, stabilizers, flavorings, colorings, acidulants, pH adjusters, water, eggs, salt, and auxiliary ingredients that impart flavors such as cocoa or matcha. Based on the quality of frozen desserts, the amount of ice mixture can be, for example, 70-95% by mass, 75-90% by mass, or 80-90% by mass. [Sugar alcohols and / or high-sweetness sweeteners] The frozen dessert of this embodiment includes sugar alcohols and / or high-sweetness sweeteners. By using sugar alcohols and / or high-sweetness sweeteners, the use of sugars can be suppressed, reducing the calories of the frozen dessert. There is no particular limitation on the types of sugar alcohols and / or high-sweetness sweeteners, as long as they are suitable for consumption. Specific examples of sugar alcohols and / or high-sweetness sweeteners are as described above. Although not particularly limited, sugar alcohols and / or high-sweetness sweeteners are preferably at least one selected from the group consisting of reducing maltose, lactitol, maltitol, aspartame / L-phenylalanine compounds, and sucralose. Based on the weight of the frozen dessert, the amount of sugar alcohol may be, for example, 5-30% by mass, 10-25% by mass, or 10-20% by mass. Based on the weight of the frozen dessert, the amount of high-sweetness sweetener may be, for example, 0.001-1.0% by mass, 0.005-0.5% by mass, or 0.01-0.2% by mass. [Gelatin] The frozen dessert of this embodiment contains gelatin. By using gelatin, the richness of the sugar-free frozen dessert can be enhanced, and the unpleasant aftertaste of sugar alcohols and / or high-sweetness sweeteners can be suppressed. There is no particular limitation on the type of gelatin, as long as it is suitable for consumption. Examples of gelatin include gelatin derived from cow bones, cowhide, pigskin, or fish scales. Based on the weight of frozen desserts, the amount of gelatin is 0.3–1.6% by mass, preferably 0.3–1.2% by mass, more preferably 0.4–1.2% by mass, and even more preferably 0.5–1.2% by mass. Using gelatin in this amount can further enhance the richness and suppress the unpleasant aftertaste of sugar alcohols and / or high-sweetness sweeteners. Furthermore, using gelatin in this amount can improve the melt-in-your-mouth sensation, the lingering flavor, the aftertaste, the gloss of the frozen dessert surface, and the suppression of overly sweet tastes. [Example] The present invention will be described in more detail below with reference to examples and comparative examples, but the technical scope of the present invention is not limited thereto. <Manufacturing of Frozen Desserts> Various frozen desserts are manufactured by mixing and freezing the ingredients listed in Table 1. Furthermore, reducing maltose, lactitol, and maltitol are used as sugar alcohols, and aspartame / L-phenylalanine compounds and sucralose are used as high-sweetness sweeteners. [Table 1] Table 1 <Evaluation of Frozen Desserts> Frozen desserts from the Examples and Comparative Examples, chilled to -18°C, were tasted and evaluated. Evaluation criteria were broadly categorized into richness and other factors. Specifically, as elements of richness, the density, fullness, thickness, and smoothness of the texture were evaluated. As elements of other factors, the melt-in-your-mouth sensation, lingering flavor, aftertaste, finish, surface gloss of the frozen dessert, and suppression of stimulating sweetness were evaluated. The criteria for each item and the acceptance criteria are as follows. The evaluation results are shown in Table 2. [Fullness / Compactness] (Tissue Density) Judgment Criteria 3: Dense Tissue 2: Slightly Poor Tissue Density 1: No Tissue Density Pass Criteria "3" is Pass (Fullness) Judgment Criterion 3: Strongly felt fullness 2: Felt fullness 1: No fullness felt Qualifying Criterion "3" or "2" is qualified (Thickness / Richness) Judgment Criterion 3: Feels thickness / richness 2: Feels thickness / richness slightly 1: Feels no thickness / richness Passing Criterion "3" or "2" is passing (Smoothness) Judgment Criterion 3: Very fine and smooth 2: Has a certain degree of smoothness 1: Lacks smoothness Pass Criterion "3" is acceptable (Comprehensive Evaluation of Richness) Judgment Criterion 3: Smooth and with a richness suitable for frozen desserts 2: Weak richness 1: No richness at all Passing Criterion "3" is acceptable [Other] (Mouth Melting) Judgment Criteria 3: Good mouth melting 2: Fair mouth melting 1: Poor mouth melting Passing Criteria "3" or "2" is Pass (A sense of endless flavor) Judgment Criterion 3: Possesses a sense of endless flavor 2: Slightly possesses a sense of endless flavor 1: No sense of endless flavor Pass Criterion "3" is Pass (Aftertaste) Judgment Criterion 3: The aftertaste is refreshing and without any unpleasant sweetness from sugar alcohols and / or high-sweetness sweeteners. 2: The aftertaste lingers to the extent that an unpleasant sweetness from sugar alcohols and / or high-sweetness sweeteners is perceptible. 1: The aftertaste lingers with an overly sweet taste from sugar alcohols and / or high-sweetness sweeteners. Criterion "3" or "2" is considered acceptable. (Aftertaste) Judgment Criterion 3: A lingering milky flavor remains for a moment after the dessert melts, allowing for an enjoyable aftertaste. 2: A slight milky flavor remains in the aftertaste. 1: The flavor of the dessert disappears quickly as it melts, leaving insufficient aftertaste. Judgment Criterion "3" or "2" is acceptable. (Gloss of the surface of frozen desserts) Judgment Criterion 3: Fine, the surface is very smooth and glossy 2: The surface is flat, but not glossy 1: The fineness cannot be felt Passing Criterion "3" is acceptable (Suppression of stimulating sweetness) Judgment Criterion 3: Unpleasant stimulating sweetness is suppressed, and a natural sweetness is perceived. 2: Unpleasant stimulating sweetness is slightly suppressed. 1: The stimulating sweetness remains unchanged. Passing Criterion "3" or "2" is acceptable. [Table 2] Table 2

Claims

1. A frozen dessert (wherein, Excluding frozen desserts containing transglutaminase, the product contains ice mixture, sugar alcohols and high-sweetness sweeteners, and gelatin, wherein, based on the frozen dessert, the amount of gelatin is 0.4 to 1.6% by mass, the amount of sugars contained in the frozen dessert is less than 0.5% by mass, the amount of sugar alcohol is 10 to 20% by mass, and the amount of high-sweetness sweetener is 0.001 to 0.1% by mass.

2. The frozen dessert as requested in item 1, wherein the amount of gelatin is 0.4 to 1.2 by mass based on the frozen dessert.