Shape retainability improver for vegetable frozen dessert, vegetable frozen dessert, method for producing vegetable frozen dessert, and method for improving shape retainability of vegetable frozen dessert

Abstract

To provide vegetable frozen dessert having excellent flavor or palate feeling even when containing vegetable protein at high concentration, to provide a method for producing the vegetable frozen dessert, and to provide a shape retention improver for the vegetable frozen dessert.SOLUTION: There are provided the vegetable frozen dessert shape retention improver containing vegetable protein, the vegetable frozen dessert containing the vegetable frozen dessert shape retention improver, the method for producing the vegetable frozen dessert using the vegetable frozen dessert shape retention improver, and the method for improving the shape retention of the vegetable frozen dessert.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a plant-based frozen dessert shape retention improver, a plant-based frozen dessert containing the plant-based frozen dessert shape retention improver, a method for producing a plant-based frozen dessert using the plant-based frozen dessert shape retention improver, and a method for improving the shape retention of a plant-based frozen dessert. [Background technology]

[0002] Conventionally, in the field of animal-based frozen desserts such as ice creams made with animal milk, stabilizers such as thickening polysaccharides and emulsifiers have been generally used to improve shape retention. However, the use of stabilizers gives the frozen dessert a pasty texture, making it difficult to melt in the mouth. In addition, the flavor is also suppressed.

[0003] Therefore, research is being conducted into ingredients other than stabilizers that contribute to improving shape retention. For example, Patent Document 1 describes an ice cream composition that uses natural dietary fiber and a protein cross-linking enzyme to delay the melting time of ice cream and enhance its shape retention, and a method for producing the same.

[0004] Technologies related to milk proteins have also been reported. For example, Patent Document 2 describes a method for producing ice cream with good shape retention by mixing a modified whey protein processed product into an ice cream mix. Furthermore, Patent Document 3 describes a method for producing ice cream with good shape retention by blending a milk protein concentrate and lactose-free permeate into an ice cream mix.

[0005] On the other hand, there are few technologies for improving the shape retention of plant-based frozen desserts that do not use animal milk but plant milk such as soy milk. For example, Patent Document 4 describes an enzyme preparation for improving the shape retention of plant-based ice cream, which contains one or more enzymes selected from the group consisting of maltotriose-forming amylase, lipase, and β-amylase.

[0006] However, the technology of Patent Document 4 requires a step of reacting or deactivating the enzyme in the process of producing a plant-based frozen dessert.

[0007] Given these circumstances, there is a need for a technology that can improve the shape retention of plant-based frozen desserts without using enzymes. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] Patent Publication No. 2021-090421 [Patent Document 2] Japanese Patent Application Publication No. 9-172973 [Patent Document 3] Japanese Patent Application Publication No. 11-276087 [Patent Document 4] International Patent Application Publication No. 2023 / 249041 Summary of the Invention [Problem to be solved by the invention]

[0009] The object of the present invention is to provide a shape retention improver for plant-based frozen desserts that can improve the shape retention of plant-based frozen desserts, a plant-based frozen dessert containing the shape retention improver for plant-based frozen desserts, a method for making plant-based frozen desserts using the shape retention improver for plant-based frozen desserts, and a method for improving the shape retention of plant-based frozen desserts. [Means for solving the problem]

[0010] The present invention relates to a shape retention improver for vegetable frozen desserts, which contains vegetable protein.

[0011] In the shape retention improver for plant-based frozen desserts, the plant protein preferably contains at least one of soy protein, pea protein, mung bean protein, broad bean protein, and sunflower seed protein.

[0012] The present invention is a plant-based frozen dessert containing the above-mentioned agent for improving the shape retention of plant-based frozen dessert.

[0013] The present invention is a method for producing a plant-based frozen dessert using the above-mentioned agent for improving the shape retention of a plant-based frozen dessert.

[0014] The present invention is a method for improving the shape retention of a plant-based frozen dessert using the above-mentioned agent for improving the shape retention of a plant-based frozen dessert. [Effects of the Invention]

[0015] The present invention provides a plant-based frozen dessert shape retention improver that can improve the shape retention of plant-based frozen desserts, a plant-based frozen dessert containing the plant-based frozen dessert shape retention improver, a method for making a plant-based frozen dessert using the plant-based frozen dessert shape retention improver, and a method for improving the shape retention of a plant-based frozen dessert. DETAILED DESCRIPTION OF THE INVENTION

[0016] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The following describes an embodiment of the present invention. The embodiment is an example of implementing the present invention, and the present invention is not limited to the embodiment.

[0017] <Shape retention improver for plant-based frozen desserts> The shape retention improver for the plant-based frozen dessert according to this embodiment is a composition containing a plant protein. Preferably, the plant protein in the shape retention improver for the plant-based frozen dessert according to this embodiment includes at least one of soy protein, pea protein, mung bean protein, broad bean protein, and sunflower seed protein.

[0018] The present inventors have discovered that when producing a plant-based frozen dessert, the shape retention of the plant-based frozen dessert can be improved by adding a plant protein, particularly at least one of soy protein, pea protein, mung bean protein, broad bean protein, and sunflower seed protein as the plant protein.

[0019] Vegetable proteins include, but are not limited to, soybeans, peas, mung beans, broad beans, sunflower seeds, peanuts, ruby, pigeon peas, jack beans, vine beans, kidney beans, adzuki beans, cowpeas, lentils, carob, chickpeas, barley, wheat, rye, oats, rice, corn, potato, sweet potato, chia, quinoa, alfalfa, hemp, almonds, cashew nuts, walnuts, hazelnuts, Brazil nuts, pistachios, pumpkin seeds, coconut, grape seeds, red kidney beans, black beans, spinach, asparagus, broccoli, kale, cranberries, pomegranates, rapeseed, cottonseed, flaxseed, sesame, etc. These vegetable proteins may be contained alone or in combination of two or more.

[0020] Among these, soybean protein, pea protein, mung bean protein, broad bean protein, and sunflower seed protein are preferred from the viewpoint of good shape retention, with mung bean protein being more preferred. Also, mung bean protein, pea protein, and sunflower seed protein are more preferred from the viewpoint of good shape retention and flavor. Furthermore, bean proteins such as pea, mung bean, broad bean, and chickpea, sunflower seed protein, and oat protein do not contain allergens, have relatively good flavor and processability, and are proteins that are easy to add to foods.

[0021] The shape retention improver for the plant-based frozen dessert according to this embodiment preferably contains pea protein, mung bean protein, and broad bean protein, as this improves shape retention and flavor.

[0022] Soy protein is a protein isolated from soybeans, which are a plant of the Fabaceae subfamily. There are no particular limitations on the soy protein used, but powdered soy protein is preferred, and soy protein with a protein content of 78% by mass or more is preferred.

[0023] Pea protein is a protein isolated from peas, which are a plant of the Fabaceae subfamily. There are no particular limitations on the pea protein used, but powdered pea protein is preferred, and pea protein with a protein content of 70% by mass or more is preferred.

[0024] Mung bean protein is a protein isolated from mung beans. Mung beans are a plant of the Fabaceae subfamily. There are no particular restrictions on the mung bean protein used, but powdered mung bean protein is preferred, and one with a protein content of 65% by mass or more is preferred.

[0025] Broad bean protein is a protein isolated from broad beans, which are legumes. There are no particular limitations on the broad bean protein used, but powdered broad bean protein is preferred, with a protein content of 70% by mass or more.

[0026] Sunflower seed protein is a protein isolated from sunflower seeds. Sunflower seeds are the seeds of the sunflower, a plant of the Asteraceae family. There are no particular limitations on the sunflower seed protein used, but powdered sunflower seed protein is preferred, and one with a protein content of 50% by mass or more is preferred.

[0027] The shape retention improver for the plant-based frozen dessert of this embodiment may be added to the plant-based frozen dessert so that the plant protein, particularly at least one of soybean protein, pea protein, mung bean protein, broad bean protein, and sunflower seed protein, is contained in the amount described below.

[0028] In the shape retention improver for plant-based frozen desserts according to this embodiment, when the composition contains pea protein, mung bean protein, and broad bean protein, the content of mung bean protein is in the range of 10 to 90% by mass, preferably 30 to 70% by mass, relative to the pea protein content. If the content of mung bean protein is less than 10% by mass relative to the pea protein content, the improvement in shape retention may be insufficient, and if it exceeds 90% by mass, the flavor may become undesirable.

[0029] In the shape retention improver for plant-based frozen desserts according to this embodiment, when the composition contains pea protein, mung bean protein, and broad bean protein, the broad bean protein content is 30% by mass or less, and preferably 10% by mass or less, relative to the pea protein content. If the broad bean protein content exceeds 30% by mass relative to the pea protein content, the flavor may become undesirable.

[0030] The shape retention improver for the plant-based frozen dessert according to this embodiment may contain other ingredients such as dietary fiber, sugar, starch syrup, and starch in addition to the plant protein.

[0031] In the shape retention improver for plant-based frozen desserts according to this embodiment, the content of other components is, for example, in the range of 0 to 30% by mass, preferably 0 to 10% by mass, relative to the total amount of the shape retention improver for plant-based frozen desserts.

[0032] The form of the shape retention improver for the plant-based frozen dessert according to this embodiment is not particularly limited, and may be, for example, any of granular, powdery, solid, and the like.

[0033] The shape retention improver for plant-based frozen desserts according to this embodiment can be used in the preparation of plant-based frozen desserts by processing methods such as adding as a powder or adding after dissolving or dispersing in water or the like.

[0034] By using the shape retention improver for plant-based frozen desserts according to this embodiment, the shape retention of the plant-based frozen desserts can be improved.

[0035] <Plant-based frozen dessert> The plant-based frozen dessert of this embodiment is a plant-based frozen dessert containing the above-mentioned plant protein-containing shape retention improver. The plant-based frozen dessert of this embodiment is a plant-based frozen dessert containing plant protein, and the plant protein preferably contains at least one of soy protein, pea protein, mung bean protein, broad bean protein, and sunflower seed protein.

[0036] Plant-based frozen desserts include frozen desserts made with plant-based milk. Ice cream is defined in the "Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products" of the Food Sanitation Act as "a frozen product made from processed or primarily frozen raw milk, cow's milk, or special milk, or a food product made from these ingredients, containing 3.0% or more milk solids (excluding fermented milk)." Ice creams are broadly divided into three types: ice cream (15.0% or more milk solids, including 8.0% or more milk fat), ice milk (10.0% or more milk solids, 3.0% or more milk fat), and lacto ice (3.0% or more milk solids, no milk fat regulations). Examples of frozen desserts (less than 3.0% milk solids) include popsicles, shaved ice, shards, and sherbet. Of these, the shape retention improver for plant-based frozen desserts is preferably applied to plant-based frozen desserts.

[0037] There are no particular limitations on the plant-based milk, but examples include soy milk, almond milk, oat milk, rice milk, macadamia milk, and chickpea milk.

[0038] The plant-based frozen dessert according to this embodiment has a plant-based milk content of, for example, 90% by mass or less, preferably 80% by mass or less, based on the total mass of the plant-based frozen dessert. If the plant-based milk content in the plant-based frozen dessert exceeds 90% by mass based on the total mass of the plant-based frozen dessert, the processability and texture may be reduced.

[0039] The vegetable protein content in the vegetable frozen dessert according to this embodiment is, for example, in the range of 2 to 10% by mass, and preferably in the range of 4 to 8% by mass, relative to the mass of the entire vegetable frozen dessert. If the vegetable protein content in the vegetable frozen dessert is less than 2% by mass, relative to the mass of the entire vegetable frozen dessert, the effect of improving shape retention may not be obtained, and if it exceeds 10% by mass, processing suitability may decrease and the texture may deteriorate.

[0040] When the plant-based frozen dessert contains soy protein, the soy protein content in the plant-based frozen dessert is, for example, in the range of 2 to 10% by mass, and preferably in the range of 4 to 8% by mass, relative to the mass of the plant-based frozen dessert. If the soy protein content is less than 2% by mass relative to the mass of the plant-based frozen dessert, the effect of improving shape retention may not be obtained, and if it exceeds 10% by mass, the processability may decrease and the texture may deteriorate.

[0041] When a plant-based frozen dessert contains pea protein, the pea protein content in the plant-based frozen dessert is, for example, in the range of 2 to 10% by mass, and preferably in the range of 4 to 8% by mass, relative to the mass of the plant-based frozen dessert. If the pea protein content is less than 2% by mass relative to the mass of the plant-based frozen dessert, the effect of improving shape retention may not be obtained, and if it exceeds 10% by mass, the processability may decrease and the texture may deteriorate.

[0042] When the plant-based frozen dessert contains mung bean protein, the content of mung bean protein in the plant-based frozen dessert is, for example, in the range of 2 to 10% by mass, and preferably in the range of 4 to 8% by mass, relative to the mass of the plant-based frozen dessert. If the content of mung bean protein is less than 2% by mass relative to the mass of the plant-based frozen dessert, the effect of improving shape retention may not be obtained, and if it exceeds 10% by mass, the processability may decrease and the texture may become poor.

[0043] When the plant-based frozen dessert contains broad bean protein, the broad bean protein content in the plant-based frozen dessert is, for example, in the range of 2 to 10% by mass, and preferably in the range of 4 to 8% by mass, relative to the mass of the plant-based frozen dessert. If the broad bean protein content is less than 2% by mass relative to the mass of the plant-based frozen dessert, the effect of improving shape retention may not be obtained, and if it exceeds 10% by mass, the processability may decrease and the texture may deteriorate.

[0044] When the plant-based frozen dessert contains sunflower seed protein, the content of the sunflower seed protein in the plant-based frozen dessert is, for example, in the range of 2 to 10% by mass, and preferably in the range of 4 to 8% by mass, relative to the mass of the plant-based frozen dessert. If the content of sunflower seed protein is less than 2% by mass relative to the mass of the plant-based frozen dessert, the effect of improving shape retention may not be obtained, and if it exceeds 10% by mass, the processability may decrease and the texture may deteriorate.

[0045] When the plant-based frozen dessert contains pea protein, mung bean protein, and broad bean protein, the mung bean protein content is in the range of 10 to 90% by mass, and preferably in the range of 30 to 70% by mass, relative to the pea protein content. If the mung bean protein content is less than 10% by mass relative to the pea protein content, the improvement in shape retention may be insufficient, and if it exceeds 90% by mass, the flavor may become undesirable.

[0046] When the plant-based frozen dessert contains pea protein, mung bean protein, and broad bean protein, the broad bean protein content is 30% by mass or less, and preferably 10% by mass or less, of the pea protein content. If the broad bean protein content exceeds 30% by mass of the pea protein content, the flavor may become undesirable.

[0047] In addition to the shape retention improver for plant-based frozen desserts described above, the plant-based frozen dessert of this embodiment may contain other ingredients commonly used in plant-based frozen desserts, such as sugar, starch syrup, vegetable oils and fats, starch, emulsifiers, flavorings, and sweeteners.

[0048] The content of other ingredients in the plant-based frozen dessert is not particularly limited and may be in accordance with the usual method for producing various plant-based frozen desserts.

[0049] The plant-based frozen dessert according to this embodiment has improved shape retention due to the inclusion of the above-mentioned plant-based frozen dessert shape retention improver.

[0050] The plant-based frozen dessert of this embodiment has a shape retention immediately after being removed from storage at -20°C for 16 hours, such that the 30-minute shape retention rate is 80% or more, preferably 90% or more, and the 60-minute shape retention rate is 20% or more, preferably 40% or more.

[0051] <How to make plant-based frozen desserts> The method for producing a plant-based frozen dessert according to this embodiment uses a shape retention improver for plant-based frozen desserts containing the above-mentioned plant protein, which is preferably at least one of soy protein, pea protein, mung bean protein, broad bean protein, and sunflower seed protein.

[0052] The method for producing the plant-based frozen dessert may be any conventional method for producing various plant-based frozen desserts, and is not particularly limited.

[0053] Vegetable-based frozen desserts may be prepared, for example, by the following method: A premix is ​​prepared by mixing vegetable milk with powders (vegetable protein powder, granulated sugar, etc.). The premix is ​​heated (for example, to a temperature of 45 to 60°C). Edible oils and fats are added to the heated premix and mixed to obtain a mixture. The resulting mixture is homogenized using a high-pressure homogenizer or the like. The homogenized mixture may be sterilized (for example, at 68°C for 30 minutes). The sterilized mixture is cooled (for example, to 25°C or below) and then aged (for example, at 4±1°C for 12 hours or more) to obtain a frozen dessert mix. Vanilla extract or the like may be added to the frozen dessert mix. The frozen dessert mix is ​​then frozen using an ice cream maker or the like. The mixture is filled into containers, frozen (for example, at -40°C or below for 30 to 60 minutes), and then stored frozen (for example, at -20°C for 16 hours or more) to obtain a frozen dessert.

[0054] By adding the shape retention improver for plant-based frozen desserts according to this embodiment to the plant-based frozen desserts, the shape retention can be improved.

[0055] <Method for improving shape retention of vegetable frozen desserts> The method for improving the shape retention of a plant-based frozen dessert according to this embodiment uses a shape retention improver for a plant-based frozen dessert containing the above-mentioned plant protein, which is preferably at least one of soy protein, pea protein, mung bean protein, broad bean protein, and sunflower seed protein.

[0056] By adding the shape retention improver for plant-based frozen desserts according to this embodiment to the plant-based frozen desserts, the shape retention can be improved.

[0057] By using the method for improving the shape retention of plant-based frozen desserts according to this embodiment, the shape retention immediately after removal from storage at -20°C for 16 hours can be increased to, for example, a 30-minute shape retention rate of 80% or more, preferably 90% or more, and a 60-minute shape retention rate of 20% or more, preferably 40% or more. [Example]

[0058] EXAMPLES The present invention will be explained in more detail below with reference to examples and comparative examples, but the present invention is not limited to the following examples.

[0059] <Examples 1 to 6, Comparative Example 1> Using unsweetened soy milk as the vegetable milk, frozen desserts were prepared in the blending ratios (mass %) shown in Table 1 according to the following procedure.

[0060] (Frozen dessert preparation procedure) (1) Powders (vegetable protein powder (Example) or starch syrup powder (Comparative Example), granulated sugar) are mixed with unsweetened soy milk to obtain a preliminary mixture. (2) Heat the premix (to reach 60°C). (3) Add edible oil or fat to the heated premix and mix to obtain a mixture. (4) The mixture is homogenized (high-pressure homogenizer (LAB1000, manufactured by SMT Co., Ltd.) 500 bar). (5) The homogenized mixture is sterilized (68°C, 30 minutes). (6) The sterilized mixture is cooled to 20°C with running water, and then aged overnight (16 hours) in a refrigerator (4±1°C) to obtain a frozen dessert mix. (7) This frozen dessert mix is ​​frozen using an ice cream maker (FMI, Hypertron Mini HTF-3). (8) Fill into containers and quickly freeze (-60°C, 30 minutes). (9) The mixture was transferred to a freezer at -20°C and stored (for 16 hours) to obtain a frozen dessert.

[0061] The resulting frozen desserts were subjected to measurement of shape retention and sensory evaluation of flavor by the following methods. The measurement results of shape retention are shown in Table 2, and the evaluation results of the sensory evaluation are shown in Table 3.

[0062] [Measurement of shape retention] The frozen dessert was removed from the container and its weight (g) was measured at the start of the measurement. After leaving it on a sieve (mesh opening: 3.3 mm) at 25°C for 30 minutes and 60 minutes, the weight (g) of the solution eluted to the bottom of the sieve was measured, and the shape retention rate (%) was calculated using the following formula. Shape retention rate (%) = [(weight (g) at the start of measurement - weight (g) dissolved after 30 minutes (or 60 minutes)) / weight (g) at the start of measurement)] × 100

[0063] [Sensory evaluation] Eight panelists conducted a sensory evaluation of the flavor and calculated the average score. The evaluation criteria for the sensory evaluation are as follows. Regarding "flavor," an average score of 3.0 or higher was considered acceptable.

[0064] (flavor) 4: Very good 3: Good 2: Slightly poor 1: Defective

[0065] [Table 1]

[0066] [Table 2]

[0067] [Table 3]

[0068] The frozen desserts of the examples had good shape retention. Examples 2, 3, 5, and 6 had good flavor.

[0069] <Examples 7 to 10, Comparative Examples 2 and 3> Instead of unsweetened soy milk, almond milk or oat milk was used as the vegetable milk, and frozen desserts were prepared in the blending ratios (mass %) shown in Table 4 using the same procedure as in Examples 1 to 6.

[0070] The resulting frozen desserts were subjected to measurement of shape retention and sensory evaluation of flavor in the same manner as in Examples 1 to 6. Table 5 shows the measurement results of shape retention, and Table 6 shows the evaluation results of the sensory evaluation.

[0071] [Table 4]

[0072] [Table 5]

[0073] [Table 6]

[0074] The frozen desserts obtained using almond milk or oat milk as the plant-based milk also had good shape retention.

[0075] <Examples 11 to 13, Comparative Example 4> Mung bean protein was used as the vegetable protein, and frozen desserts were prepared in the blending ratios (mass %) shown in Table 7 using the same procedures as in Examples 1 to 6.

[0076] The resulting frozen desserts were subjected to measurement of shape retention and sensory evaluation of flavor in the same manner as in Examples 1 to 6. Table 8 shows the measurement results of shape retention, and Table 9 shows the evaluation results of the sensory evaluation.

[0077] [Table 7]

[0078] [Table 8]

[0079] [Table 9]

[0080] It was found that the amount of mung bean protein added is preferably 2% by mass to 10% by mass relative to the mass of the plant-based frozen dessert.

[0081] <Examples 14 and 15, Comparative Example 5> Frozen desserts were prepared using thickening polysaccharides that are commonly used to improve the shape retention of frozen desserts, in the blending ratios (mass %) shown in Table 10, using the same procedures as in Examples 1 to 6.

[0082] The resulting frozen desserts were subjected to measurement of shape retention and sensory evaluation of flavor in the same manner as in Examples 1 to 6. Table 11 shows the measurement results of shape retention, and Table 12 shows the evaluation results of the sensory evaluation.

[0083] [Table 10]

[0084] [Table 11]

[0085] [Table 12]

[0086] By using mung bean protein together with a thickening polysaccharide, the shape retention was very good.

[0087] From the above results, it can be seen that the shape retention of the plant-based frozen dessert was improved by the embodiment.

Claims

1. A shape-retention improver for vegetable frozen desserts, characterized by containing vegetable protein.

2. The shape retention improver for plant-based frozen desserts according to claim 1, A shape retention improver for plant-based frozen desserts, characterized in that the plant protein contains at least one of soy protein, pea protein, mung bean protein, broad bean protein, and sunflower seed protein.

3. A plant-based frozen dessert comprising the shape-retention improver for plant-based frozen desserts according to claim 1 or 2.

4. A method for producing a plant-based frozen dessert, comprising using the shape retention improver for plant-based frozen desserts according to claim 1 or 2.

5. A method for improving the shape retention of a plant-based frozen dessert, comprising using the shape retention improver for a plant-based frozen dessert according to claim 1 or 2.

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