Sherbet and frozen dessert

Abstract

To provide: sherbet which sufficiently gives a lactic acid bacterium beverage flavor and has a good texture; and frozen dessert obtained with the sherbet which has both a rich feel due to milk fat and the lactic acid bacterium beverage flavor.SOLUTION: The present invention is sherbet having a lactic acid bacterium beverage flavor which contains glucomannan and has a milk solid content of less than 10 mass%. The sherbet preferably contains lactic acid bacterium fermented liquid. The sherbet preferably contains konjak powder as the glucomannan. The present invention is frozen dessert having the lactic acid bacterium beverage flavor which has one or more ice cream parts and one or more sherbet parts. The ice cream part has a milk solid content of 15.0 mass% or more and a milk fat content of 8.0 mass% or more. The sherbet part contains glucomannan and has the lactic acid bacterium beverage flavor.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a sorbet and frozen dessert having a lactic acid bacteria drink flavor. [Background technology]

[0002] As described in Patent Documents 1 and 2, lactic acid bacteria beverages such as fermented milk beverages are widely popular in various food forms due to their sour and sweet tastes.

[0003] Conventionally, a lactic acid bacteria fermented flavoring material such as a fermented liquid of lactic acid bacteria has also been used in frozen desserts flavored with a lactic acid bacteria drink. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] International Publication No. 2015 / 146844 [Patent Document 2] International Publication No. 2016 / 133009 Summary of the Invention [Problem to be solved by the invention]

[0005] The present inventors have found that in a lactic acid bacteria drink-flavored sherbet, the flavor of the lactic acid bacteria drink is difficult to sense due to an unpleasant taste caused by a thickener used to achieve the texture and shape retention characteristic of sherbet. In particular, they found that when attempting to obtain a frozen dessert by combining a material containing milk fat with a lactic acid bacteria beverage flavoring material in order to balance the flavor of the lactic acid bacteria beverage with the richness resulting from the milk fat, the flavor of the lactic acid bacteria beverage was not fully felt due to the above-mentioned off-flavors and the richness resulting from the milk fat.

[0006] The problem that the present invention aims to solve is to provide a sherbet and frozen dessert that can solve the above problems. Specifically, the present invention aims to provide a sherbet that has a sufficient lactic acid bacteria drink flavor and a good texture, and a frozen dessert that uses the sherbet and achieves both a rich taste due to milk components such as milk fat and the flavor of a lactic acid bacteria drink. [Means for solving the problem]

[0007] The present inventors have conducted extensive research to solve the above problems, and have achieved the solution of the above problems by using a specific thickener.

[0008] The present invention provides a lactic acid bacteria drink flavored sherbet that contains glucomannan and has a milk solid content of less than 10% by mass.

[0009] The present invention also provides a frozen dessert having a lactic acid bacteria drink flavor, comprising one or more ice cream portions and one or more sherbet portions, The ice cream portion contains 15.0% by mass or more of milk solids and 8.0% by mass or more of milk fat, The sherbet portion contains glucomannan and has a lactic acid bacteria drink flavor, thereby providing a frozen dessert having a lactic acid bacteria drink flavor. Effect of the Invention

[0010] By blending glucomannan, the sherbet of the present invention can have a substantial texture while reducing unpleasant flavors and providing a good lactic acid bacteria beverage flavor. Furthermore, the frozen dessert of the present invention is made by combining a lactic acid bacteria drink-flavored sorbet containing glucomannan with ice cream having a milk solids content of 15.0% by mass or more and a milk fat content of 8.0% by mass or more, so that the richness of the ice cream can be felt along with the lactic acid bacteria drink flavor of the sorbet. [Brief description of the drawings]

[0011] [Figure 1] FIG. 1 is a schematic diagram illustrating an example of a method for filling a sherbet portion and an ice cream portion in the frozen dessert of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] The present invention will now be described based on preferred embodiments thereof. The present invention relates to a sherbet with a lactic acid bacteria beverage flavor. In the sherbet of the present invention, glucomannan is used as a thickening agent. This allows the sherbet of the present invention to have a good lactic acid bacteria beverage flavor. Furthermore, when the sherbet of the present invention is used in combination with ice cream, the flavor of the lactic acid bacteria beverage is not impaired and is good.

[0013] As described above, the sherbet of the present invention has a lactic acid bacteria beverage flavor. The lactic acid bacteria beverage flavor referred to in this specification includes the flavor of a beverage that is processed by fermenting a raw material derived from animal milk or plant milk with lactic acid bacteria or bifidobacteria, or that uses the raw material as the main raw material. In particular, it is preferable to have a flavor obtained by fermenting a raw material derived from animal milk with lactic acid bacteria or bifidobacteria, and it is particularly preferable to have a flavor obtained by fermenting a raw material derived from cow's milk with lactic acid bacteria or bifidobacteria. In addition, lactic acid bacteria are preferable as the bacterial species used for fermentation. In addition to the flavor obtained by fermentation with lactic acid bacteria or bifidobacteria, the fermentation flavor may be obtained by fermentation with other microorganisms such as yeast.

[0014] Examples of the form in which the sherbet of the present invention has a lactic acid bacteria drink flavor include a form in which the sherbet contains a flavoring with a lactic acid bacteria drink flavor, and a form in which the sherbet contains a fermentation liquid of lactic acid bacteria or bifidobacteria. The sherbet of the present invention is preferably in a form containing a fermentation liquid of lactic acid bacteria or bifidobacteria because the flavor of the sherbet is good, and from this viewpoint, it is particularly preferably in a form containing a fermentation liquid of lactic acid bacteria.

[0015] A preferred example of the fermentation liquid of lactic acid bacteria is a fermentation liquid obtained by fermenting a medium material containing a milk material with lactic acid bacteria.

[0016] The milk raw material in the medium raw material is a raw material derived from animal milk or plant milk. As the animal milk, powdered milk such as skim milk powder and whole milk powder, raw milk such as cow's milk and goat's milk, condensed milk, cream, etc. can be used. As the plant milk, soy milk, soy milk cream, almond milk, rice milk, coconut milk, oat milk, grain milk, etc. can be used. The concentration of the milk raw material in the medium raw material before adding the lactic acid bacteria is preferably 5 to 30 mass % in terms of solid content. The solid content here refers to the amount of components other than water.

[0017] In addition to the milk raw material, the medium raw material may contain, for example, sugars such as glucose, fructose, isomerized sugar, sucrose, etc., extracts, flavorings, etc. The medium raw material is preferably sterilized before use in lactic acid bacteria fermentation.

[0018] The lactic acid bacteria used for fermentation are not particularly limited, and examples thereof include bacteria of the genus Lacticaceibacillus, such as Lacticaceibacillus paracasei and Lacticaceibacillus casei, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus gasseri, Lactobacillus zeae, Lactobacillus johnsonii, Lactobacillus delbrueckii subsp. delbrueckii, and Lactobacillus delbrueckii subsp. Examples of such bacteria include Lactobacillus bacteria such as Lactobacillus bulgaricus, Streptococcus bacteria such as Streptococcus thermophilus, Lactococcus bacteria such as Lactococcus lactis, Lactococcus plantarum, and Lactococcus raffinolactis, Leuconostoc bacteria such as Leuconostoc mesenteroides and Leuconostoc lactis, and Enterococcus bacteria such as Enterococcus faecalis and Enterococcus faecium.

[0019] Alternatively, instead of or in addition to lactic acid bacteria, Bifidobacterium bacteria may be used, such as Bifidobacterium breve, Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium animalis, Bifidobacterium adolescentis, Bifidobacterium anguulatum, Bifidobacterium catenulatum, and Bifidobacterium pseudocatenulatum.

[0020] These fungi can be used alone or in combination of two or more kinds.

[0021] Among the above-mentioned fungi, it is preferable to use bacteria of the genus Lacticaceae Bacillus because they provide a good flavor to the lactic acid bacteria beverage. From this viewpoint, it is particularly preferable to use Lacticaceae Bacillus paracasei.

[0022] In recent years, lactic acid bacteria of the genus Lactobacillus have been reclassified. That is, the genus of lactic acid bacteria that previously belonged to the genus Lactobacillus has been subdivided, and the genus names of some of the species have been changed.

[0023] (Reclassification of lactic acid bacteria) ·Zheng et al., A taxonomic note on the genus Lactobacillus : Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae. Int. J. Syst. Evol. Microbiol. 2020 Apr; 70(4):2782-2858DOI 10.1099 / ijsem.0.004107

[0024] Therefore, in this specification, they will be shown in the new classification after the reclassification. For example, among lactic acid bacteria classified as Lactobacillus casei or Lactobacillus paracasei in the old classification, those that can be newly classified as Lacticaseibacillus paracasei are included in Lacticaseibacillus paracasei in this specification.

[0025] The fermentation conditions for obtaining a fermentation liquid of lactic acid bacteria can be the same as those for ordinary fermented milk. For example, the fermentation temperature is usually 20 to 50° C., preferably 25 to 40° C., and more preferably 30 to 38° C. The fermentation method may be appropriately selected from static fermentation, stirring fermentation, shaking fermentation, aeration fermentation, etc., and is suitable for the fermentation of the microorganism used.

[0026] The thus obtained sherbet containing the fermentation liquid of lactic acid bacteria preferably has a lactic acid bacteria count of 1×10^7 / 100g to 1×10^12 / 100g, more preferably 1×10^9 / 100g to 1×10^11 / 100g. The bacterial count here may be either live or dead.

[0027] If the sherbet of the present invention contains too much milk components, the milk flavor tends to be too strong, and the flavor of the lactic acid bacteria beverage tends to be reduced. Therefore, it is preferable that the milk solids content is below a certain level. Specifically, the milk solids content of the sherbet is preferably less than 10% by mass, more preferably less than 8.0% by mass, and particularly preferably less than 5.0% by mass. The lower limit of the milk solids content in the sherbet is, for example, preferably 1.0% by mass or more, in that it is easy to improve the flavor of the lactic acid bacteria beverage, and more preferably 2.0% by mass or more.

[0028] If the sherbet of the present invention has an excessively high milk fat content, the flavor of the lactic acid bacteria beverage is likely to be reduced due to the milk fat content, etc. For this reason, it is preferable that the milk fat content is low, and the milk fat content is preferably less than 8.0% by mass, more preferably less than 5.0% by mass, particularly preferably less than 3.0% by mass, and most preferably less than 1.0% by mass.

[0029] The sherbet of the present invention is preferably low in fat and oil content, since the flavor of the lactic acid bacteria beverage can be better felt. The fat and oil content as used in this specification is not limited to those used as fat and oil, but includes the fat and oil content contained in each ingredient of the sherbet. The fat and oil content in the sherbet is preferably 8.0% by mass or less, more preferably 5.0% by mass or less.

[0030] When the sherbet of the present invention contains glucomannan as a thickening agent, it has the advantage that the unpleasant taste that tends to occur when other thickening agents are used is suppressed, and the flavor of the lactic acid bacteria beverage is perceived favorably. Glucomannan is a water-soluble polysaccharide in which glucose and mannose are linked by β-1,4-glycosidic bonds at a specific ratio. Glucomannan is usually extracted and purified from konjac root or the like. In the present invention, it is preferable to use konjac flour as the glucomannan. The konjac flour referred to here includes any form (stage) of konjac flour, such as alcohol-washed konjac flour and highly purified products, and these may be commercially available products. Konjac flour may also be one in which glucomannan has been reduced in molecular weight by acid hydrolysis, thermal hydrolysis, pulverization, enzyme treatment, etc. Glucomannan and konjac flour may also be modified, such as by deacetylation, by heating with an alkaline solution, etc.

[0031] In the present invention, the glucomannan content in the sherbet is preferably 0.005% by mass or more and 0.5% by mass or less. By having the glucomannan content in the sherbet within this range, the shape stability of the sherbet can be improved while reducing the unpleasant taste caused by the thickener, and the sherbet can be prevented from crumbling or loosening in the container. From this perspective, the glucomannan content in the sherbet is more preferably 0.01% by mass or more and 0.3% by mass or less, and particularly preferably 0.03% by mass or more and 0.15% by mass or less. The amount of glucomannan in the sherbet is considered to be similar to the amount of dietary fiber derived from konjac flour in the sherbet, and the amount of this dietary fiber in the sherbet is also preferably 0.005% by mass or more and 0.5% by mass or less, more preferably 0.01% by mass or more and 0.3% by mass or less, and particularly preferably 0.03% by mass or more and 0.15% by mass or less.

[0032] The sherbet of the present invention does not contain glucomannan in a form including pieces of konjac jelly, but contains glucomannan as a powder in a form dissolved in water, which is preferable from the viewpoint of exhibiting the shape stabilization effect of glucomannan.

[0033] The sherbet of the present invention may contain a thickener other than glucomannan. Examples of thickeners other than glucomannan include guar gum, carrageenan, locust bean gum, gellan gum, agar, gelatin, pectin, alginic acid, sodium alginate, tamarind seed gum, xanthan gum, etc. When the sherbet contains a thickener other than glucomannan, the total amount of the thickeners is preferably 75 parts by mass or less, more preferably 50 parts by mass or less, and even more preferably 25 parts by mass or less, relative to 100 parts by mass of glucomannan, from the viewpoint of suppressing unpleasant tastes derived from the thickener. It is most preferable that the sherbet of the present invention does not contain a thickener other than glucomannan.

[0034] The sherbet of the present invention may appropriately contain starch hydrolysates and the like in order to obtain a smooth texture. Examples of starch hydrolysates include dextrin and maltodextrin. For example, it is preferable to use one having a DE (dextrose equivalent) of 4 to 40, and more preferably one having a DE of 10 to 20. When the sherbet of the present invention contains a starch hydrolysate, the content thereof is preferably 0.5 to 10.0% by mass, and more preferably 1 to 6% by mass.

[0035] The sherbet of the present invention preferably contains water-soluble dietary fiber, which prevents the formation of ice crystals during freezing and makes the texture of the sherbet smooth. The water-soluble dietary fiber in this specification does not include the dietary fiber in konjac flour, nor does it include other thickeners. Examples of water-soluble dietary fiber include inulin, indigestible dextrin, beet fiber, polydextrose, etc., and inulin is particularly preferred. When the sherbet of the present invention contains water-soluble dietary fiber, the content is preferably 0.5 to 10.0% by mass, and more preferably 2.0 to 6.0% by mass. When the sherbet of the present invention contains an insoluble dietary fiber source containing water-soluble dietary fiber as described below, the amount of water-soluble dietary fiber contained in the insoluble dietary fiber source is included in the amount of water-soluble dietary fiber described above.

[0036] The sherbet of the present invention preferably contains insoluble dietary fiber in order to obtain a crunchy texture. Examples of insoluble dietary fiber include cellulose, hemicellulose, lignin, etc. Examples of materials containing insoluble dietary fiber include citrus fiber, apple fiber, wheat bran, etc.

[0037] The sherbet of the present invention preferably contains 0.1 to 0.5% by mass, and more preferably 0.2 to 0.3% by mass, of insoluble dietary fiber in order to improve the texture. In the present specification, the content of insoluble dietary fiber is the amount not including the soluble dietary fiber when the insoluble dietary fiber source of the sherbet contains soluble dietary fiber.

[0038] The sherbet of the present invention has a water content of preferably 55 to 85 mass%, more preferably 60 to 80 mass%, further preferably 65 to 75 mass%, and particularly preferably 68 to 72 mass%. The water content in this specification includes the moisture contained in each ingredient other than water.

[0039] The sherbet of the present invention can be appropriately blended with sugars. Examples of the sugars include sugar (white sugar, granulated sugar, powdered sugar, granulated sugar, etc.), maltose, lactose, glucose, trehalose, fructose, invert sugar, starch syrup, isomerized sugar, etc. Only one type of sugar may be used, or two or more types may be used in combination.

[0040] In addition, the sherbet of the present invention can be appropriately blended with a sweetener. Examples of sweeteners include sugar alcohol, stevia, aspartame, sucralose, acesulfame potassium, etc. Only one type of sweetener may be used, or two or more types may be combined. Also, sugars and sweeteners may be used in combination.

[0041] Suitable methods for producing the sherbet of the present invention include the following. In the following, a case where a fermentation liquid of lactic acid bacteria is used will be described, but in the case where a flavoring is used, the flavoring may be added instead of the fermentation liquid at the same time as the fermentation liquid of lactic acid bacteria is added. Glucomannan and other ingredients, preferably dietary fiber and starch hydrolysates, are added to the raw material water and dissolved. Dissolution is preferably carried out at 30 to 70°C in order to dissolve the raw material quickly, and more preferably at 40 to 60°C. Next, the raw material is sterilized by heating at 80 to 99°C. Sterilization at this temperature is preferable in that it does not deteriorate the flavor of the raw material and a sufficient sterilization effect can be obtained. The obtained sherbet mix is ​​cooled to 10° C. or lower, and then mixed with a fermentation liquid of lactic acid bacteria and frozen. In order to improve the texture of the sherbet, the overrun (air content) is preferably 10 to 50%, and more preferably 20 to 40%.

[0042] Next, the frozen dessert of the present invention will be described. The frozen dessert of the present invention is a frozen dessert having a lactic acid bacteria beverage flavor and including one or more ice cream portions and one or more sherbet portions, The ice cream portion contains 15.0% by mass or more of milk solids and 8.0% by mass or more of milk fat, The sherbet portion contains glucomannan and has a lactic acid bacteria drink flavor, resulting in a frozen dessert having a lactic acid bacteria drink flavor. For the sherbet portion, the above description of the sherbet can be used without any restrictions. With the frozen dessert of the present invention having such a structure, the sherbet portion is free of unpleasant flavors, and the flavor of the lactic acid bacteria beverage and the richness of the ice cream portion can be fully enjoyed.

[0043] In the frozen dessert of the present invention, the sherbet part and the ice cream part are not uniformly mixed, but exist as separate parts with a boundary visible to the naked eye, although it is permissible that the dessert may unintentionally and unavoidably have some parts where the sherbet part and the ice cream part are uniformly mixed.

[0044] To achieve a good richness in combination with the sherbet portion, the milk solids content of the ice cream portion is 15.0% by mass or more, preferably 15.0% to 30.0% by mass, and more preferably 20.0% to 25.0% by mass.

[0045] In order to achieve a good richness in combination with the sherbet portion, the milk fat content of the ice cream portion is 8.0% by mass or more, preferably 8.0% by mass or more and 15.0% by mass or less, and more preferably 8.5% by mass or more and 12.0% by mass or less.

[0046] It is preferable that the ice cream portion does not contain a fermentation liquid of lactic acid bacteria or bifidobacteria. The reason for this is that if the ice cream portion contains a fermentation liquid of lactic acid bacteria or bifidobacteria, the richness of the ice cream will be weakened due to the sourness derived from the fermentation liquid. In addition, the flavors of the ice cream portion and the sorbet portion can be made more clearly different, and the contrast between the flavor of the lactic acid bacteria drink and the richness of the ice cream can be enjoyed. In this specification, "the ice cream portion does not contain a fermentation liquid of lactic acid bacteria or bifidobacteria" means that there is no step of intentionally adding a fermentation liquid of lactic acid bacteria or bifidobacteria in the production process.

[0047] The ice cream portion preferably contains water-soluble dietary fiber in terms of the smooth texture of the ice cream portion. Examples of the water-soluble dietary fiber in the ice cream portion include those listed above as the water-soluble dietary fiber in the sherbet. The water-soluble dietary fiber in the ice cream portion may be the same as or different from the water-soluble dietary fiber in the sherbet portion, but it is preferable to contain the same type of water-soluble dietary fiber as the water-soluble dietary fiber in the sherbet portion in terms of the continuity of the texture. The same type refers to the same type, such as inulin, indigestible dextrin, beet fiber, polydextrose, etc. The content of water-soluble dietary fiber in the ice cream portion is preferably from 0.5% by mass to 10.0% by mass, more preferably from 2.0% by mass to 6.0% by mass, from the viewpoint of the texture of the ice cream portion.

[0048] The overrun (air content) of the ice cream portion is preferably 30 to 70%, and more preferably 40 to 60%.

[0049] In the frozen dessert of the present invention, the mass ratio of the sherbet portion to the ice cream portion is not particularly limited, but for example, the sherbet portion:ice cream portion=100:55-130 is preferable, and 100:75-110 is more preferable.

[0050] In the frozen dessert of the present invention, both the ice cream portion and the sherbet portion can be contained in one container, for example a cup having an opening at the top. In this case, the container can be made of paper or plastic, for example. It is preferable that the ice cream portion and the sherbet portion are contained in the container in a state of being adjacent to each other and in contact with each other, since it is easy to eat both at the same time, and therefore the richness of the ice cream portion and the flavor of the lactic acid bacteria beverage of the sherbet portion can be felt at the same time. Therefore, when multiple containing portions are formed in one container, it is preferable that the ice cream portion and the sherbet portion are contained in the same containing portion.

[0051] Examples of configurations in which the ice cream portion and the sherbet portion are adjacent to each other and in contact with each other within the container include a configuration in which one of the ice cream portion and the sherbet portion is the core portion and the other is the shell portion, a configuration in which the ice cream portion and the sherbet portion are arranged adjacent to each other but separated from each other in the vertical, horizontal and / or height directions within the container, a configuration in which the ice cream portion and the sherbet portion are arranged alternately to each other in the vertical, horizontal and / or height directions within the container, a configuration in which the ice cream portion and the sherbet portion are in contact with each other and form a spiral body rotating in the same direction, and a configuration in which the ice cream portion and the sherbet portion are in contact with each other and form a spiral body rotating in the same direction. In particular, it is preferable that the ice cream portion and the sherbet portion are in contact with each other and form a spiral that rotates in the same direction, as this makes it easy to eat both at the same time and allows the richness of the ice cream portion and the lactic acid bacteria beverage flavor of the sherbet portion to be felt more simultaneously.

[0052] The form in which the ice cream part and the sherbet part form a spiral that rotates in the same direction while in contact with each other can be realized, for example, by dividing the filling nozzle 10 into multiple parts (four parts in the figure) in a cross section perpendicular to its longitudinal direction, extruding ice cream or sherbet separately from each of the multiple flow paths, and filling the ice cream part and the sherbet part while rotating the container 12 around its vertical center axis, as shown in Figures 1(a), (b) and (c). In this case, it is preferable to circulate the ice cream and the sherbet through adjacent flow paths, respectively, from the viewpoint of enhancing the design of the frozen dessert. The vertical center axis refers to, for example, an axis that passes through the geometric center of the bottom surface of the container and is perpendicular to the bottom surface. To produce the spiral, it is preferable to rotate the container by 5° to 1800° during filling.

[0053] The ratio of milk solids to the total amount of the ice cream and sherbet parts, i.e., the ratio of milk solids in a mixture obtained by uniformly mixing the ice cream and sherbet parts, is preferably 3.0% by mass or more in terms of excellent richness (milkiness).The ratio of milk solids in the mixture is more preferably 7.0% by mass or more and 20.0% by mass or less, and particularly preferably 10.0% by mass or more and 15.0% by mass or less, in terms of more effectively achieving both the lactic acid bacteria beverage flavor and the richness (milkiness).

[0054] Furthermore, the milk fat content of the mixture is preferably 3.0% by mass or more in order to achieve a superior richness (milkiness), more preferably 3.0% by mass or more and 8.0% by mass or less, and particularly preferably 4.0% by mass or more and 6.0% by mass or less.

[0055] Although the present invention has been described above based on the embodiments, the present invention is not limited to the above embodiments. For example, in the above embodiments, the ice cream portion and the sherbet portion of the frozen dessert are contained in the same container, but instead, the frozen dessert of the present invention may be supported on a rod-shaped body such as a flat wooden stick. Alternatively, the frozen dessert of the present invention may be contained in an edible container, for example, a mochi-like container. EXAMPLES

[0056] The present invention will be described in more detail below with reference to examples. However, the scope of the present invention is not limited to such examples. Unless otherwise specified, "%" means "% by mass" and "parts" means "parts by mass".

[0057] (Preparation of lactic acid bacteria fermentation liquid) An aqueous solution consisting of 8 parts skim milk powder, 40 parts water, and 5 parts liquid sugar was heat sterilized, cooled, inoculated with Lacticaseibacillus paracasei YIT 9029 strain, fermented at 37°C, and cooled. After homogenizing this fermented liquid, an aqueous solution consisting of 5 parts water and 42 parts liquid sugar was added to obtain a fermented liquid.

[0058] <Production of sherbet> Example 1 40.4 parts of water was heated, and 3.3 parts of maltodextrin (TK-16(DE18) from Matsutani Chemical Industry Co., Ltd.), 5.5 parts of inulin, and 0.3 parts of citrus fiber (Helba Foods, Herbacell AQ Plus CF-D / 100) were added, and 0.5 parts of konjac powder (Ina Food Industry Co., Ltd., Inageru Quick Mannan) (glucomannan-containing preparation, mixed preparation of konjac powder and powdered candy, dietary fiber 15.5% by mass) was added as glucomannan, and dissolved at 40 to 60°C. This liquid was heat-sterilized at 80°C, cooled and aged, and then mixed with 50 parts of the lactic acid bacteria fermentation liquid obtained above and frozen to give an overrun of 30%, producing a sorbet (lactic acid bacteria count 3.0 x 10^10 / 100g, milk solids 3.6%, milk fat 0.1%, oil 0%, moisture 70%).

[0059] (Reference example) A sherbet was produced in the same manner as in Example 1 except that no glucomannan-containing preparation was used.

[0060] Comparative Example 1 Instead of 0.5 parts of the glucomannan-containing preparation, 0.5 parts of guar gum (UNITECH FOODS CO., LTD., VIDOGUM G200I) was used. A sherbet was produced in the same manner as in Example 1 except for this point.

[0061] Comparative Example 2 Instead of 0.5 parts of the glucomannan-containing preparation, 0.5 parts of tamarind seed gum (MP Gokyo Food & Chemical Co., Ltd., Glyloid 5S) was used. A sherbet was produced in the same manner as in Example 1 except for this.

[0062] The following ratings 1 to 4 indicate the evaluation results of the target food by adult monitors. If there was a difference in the average evaluation value for the same example between ratings 1 to 4, the average of the average evaluation values ​​was taken. The number in parentheses in the free comments indicates the number of monitors who wrote the comment.

[0063] (Rating 1: Comparison of sherbets) Five adult test subjects tasted the sherbet and were asked to evaluate it on the following seven-point scale for "taste," "lactic acid bacteria beverage flavor," "off-flavor," and "texture." The average evaluation scores are shown in Table 1 below. (Taste) 6 points: Very delicious. 5 points: Quite delicious. 4 points: Fairly tasty. 3 points: Neither 2 points: Somewhat bad. 1 point: Very bad. 0 points: Very bad.

[0064] (lactic acid bacteria drink flavor) 6 points: Very strong. 5 points: Quite strong. 4 points: Somewhat strong. 3 points: Neither 2 points: Somewhat weak. 1 point: Very weak. 0 points: Very weak.

[0065] (off-flavors) 6 points: Very strong. 5 points: Quite strong. 4 points: Somewhat strong. 3 points: Neither 2 points: Somewhat weak. 1 point: Very weak. 0 points: Very weak.

[0066] (Texture) 6 points: Very good. 5 points: Quite good. 4 points: Fairly good. 3 points: Neither 2 points: Somewhat poor. 1 point: Very bad. 0 points: Very bad.

[0067] [Table 1]

[0068] A thickener is necessary to maintain the shape stability of the sherbet when it is filled into a container. In this test, the effect of different thickeners on taste and texture was examined. As a result, when glucomannan was used, the sherbet had less unpleasant flavors, a good lactobacillus beverage flavor, and a good texture compared to when other thickeners were used. In contrast, when guar gum or tamarind seed gum was used, it was found that there was a lot of unpleasant flavor, the lactobacillus beverage flavor was inferior, and the texture was also inferior.

[0069] <Production of frozen desserts> Example 2 (Sherbet section) For the sherbet portion, sherbet was produced by the method of Example 1 above. (Ice Cream Club) 22.6 parts of cream with a fat content of 47% was mixed with 53.25 parts of water, and the temperature was raised to 40 to 60°C. 11.2 parts of skim milk powder, 10.2 parts of sucrose, 2.1 parts of inulin, and 0.5 parts of emulsion stabilizer were dissolved in this solution. After that, the mixture was sterilized by heating, cooled, and aged, and 0.15 parts of flavoring was mixed, and then frozen to an overrun of 50%, to produce ice cream (milk solids 22.2%, milk fat 10.7%).

[0070] (filling) A cylindrical container (paper cup) with an open top and a bottom was prepared. Sherbet and ice cream were filled in the manner shown in Figure 1, and a frozen dessert was produced in which the sherbet portion and the ice cream portion were in contact with each other and formed a spiral rotating in the same direction within the container. The mass ratio of the sherbet portion to the ice cream portion was 100:84. The mixture of the sherbet portion and the ice cream portion had a milk solid content of 12.1% and a milk fat content of 4.9%.

[0071] (Rating 2: Sherbet and frozen desserts) The sherbet of Example 1 and the frozen dessert of Example 2 were subjected to the following evaluation. Five adults consumed the sherbet of Example 1 and the frozen dessert of Example 2. They were asked to evaluate the "taste" and "flavor of the lactic acid bacteria beverage" using the seven-point scale mentioned above, and also to evaluate the "milk sensation (richness)" using the seven-point scale below. The average evaluation scores are shown in Table 2 below.

[0072] (Milkiness (richness)) 6 points: Very strong. 5 points: Quite strong. 4 points: Somewhat strong. 3 points: Neither 2 points: Somewhat weak. 1 point: Very weak. 0 points: Very weak.

[0073] [Table 2]

[0074] As shown in Table 2, the frozen dessert combining the sherbet of the present invention with ice cream has an excellent flavor evaluation, improving the richness while suppressing the deterioration of the lactic acid bacteria beverage flavor compared to sherbet alone.

[0075] (Evaluation 3: Comparison with uniform mixing) Comparative Example 3 In Example 2, the lactic acid bacteria fermentation liquid was mixed and then the sherbet liquid before freezing was mixed with the flavoring and then the ice cream liquid before freezing in a mass ratio of 100:84, and this mixture was frozen to give an overrun of 40%, to produce a frozen dessert.

[0076] The frozen dessert of Example 2 and the frozen dessert of Comparative Example 3 were subjected to the same evaluation as in Evaluation 2. Five adults were asked to eat the frozen desserts of Example 2 and Comparative Example 3. They were asked to evaluate the "taste," "flavor of lactic acid bacteria beverage," and "milk feeling (richness)" on the above-mentioned 7-point scale. The average evaluation scores of the five people are shown in Table 3 below.

[0077] [Table 3]

[0078] As shown in Table 3, by having the sherbet portion, which contains glucomannan and has a lactic acid bacteria drink flavor, and the ice cream portion coexist rather than being mixed uniformly, it is possible to achieve a high level of both the lactic acid bacteria drink flavor and richness, resulting in a good flavor.

[0079] (Evaluation 4: Comparison of thickeners in frozen desserts) Comparative Example 4 In Example 2, the sherbet obtained in Comparative Example 1 was used as the sherbet portion instead of the sherbet obtained in Example 1. Except for this, a frozen dessert was produced in the same manner as in Example 2.

[0080] The frozen desserts of Example 2 and Comparative Example 4 were subjected to the same evaluation as in Evaluation 2. Furthermore, the unpleasant taste and texture were evaluated in the same manner as in Evaluation 1. The average evaluation scores are shown in Table 4.

[0081] [Table 4]

[0082] As shown in Table 4, when a thickener other than glucomannan is used, the flavor and richness of the lactic acid bacteria beverage are both reduced due to the unpleasant taste caused by the thickener, resulting in a decrease in palatability. [Explanation of symbols]

[0083] 10 Nozzles 12 containers

Claims

1. The sorbet contains glucomannan and has a milk solid content of less than 10% by mass and has a lactic acid bacteria drink flavor.

2. The sorbet according to claim 1 , wherein the sorbet contains a fermentation liquid of lactic acid bacteria.

3. The sherbet according to claim 1 , wherein the sherbet contains konjac flour as the glucomannan.

4. A frozen dessert having a lactic acid bacteria drink flavor, comprising one or more ice cream portions and one or more sherbet portions, The ice cream portion contains 15.0% by mass or more of milk solids and 8.0% by mass or more of milk fat, The sorbet portion contains glucomannan and has a lactic acid bacteria drink flavor.

5. 5. The frozen dessert according to claim 4, wherein a milk solid content of a mixture of the ice cream portion and the sherbet portion is 3.0% by mass or more.

6. 6. The frozen dessert according to claim 4, wherein the mixture of the ice cream portion and the sherbet portion has a milk solid content of 10.0% by mass or more and a milk fat content of 3.0% by mass or more.

7. The frozen dessert according to claim 4 or 5, wherein the ice cream portion and the sherbet portion are contained adjacent to each other in a container.

8. 6. The frozen dessert according to claim 4, wherein the ice cream portion and the sherbet portion each form a spiral that rotates in the same direction.

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