Ice cream

Abstract

This product provides a frozen dessert with good texture, taste, and flavor, even without using locust bean gum. [Solution] The solution comprises plant-based milk and carboxymethylcellulose or a salt thereof.

Description

Technical Field

[0001] The present invention relates to an ice confectionery containing carboxymethyl cellulose or a salt thereof.

Background Art

[0002] In recent years, the preference for frozen confections has diversified, and the demand for frozen confections such as soft cream that does not contain dairy products has been increasing.

[0003] Conventionally, for frozen confections that do not contain dairy products, thickening polysaccharides such as locust bean gum have been used as stabilizers (for example, Patent Document 1).

[0004] Regarding locust bean gum, in recent years, concerns about supply have arisen due to crop failures of raw materials, and a thickening stabilizer as a substitute has been demanded.

[0005] Carboxymethyl cellulose is a thickening agent derived from cellulose, which is a raw material that can be supplied relatively stably, and its use in soft cream containing milk or dairy products has been studied (for example, Patent Document 2), but its use in ice confections that do not use milk components has never been studied.

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0007] As described above, locust bean gum, which has been conventionally used as a stabilizer for ice confections, has a problem that concerns about supply have arisen due to crop failures of raw materials, and the price has soared, resulting in an increase in the cost of ice confections as a product.

[0008] Therefore, the present invention aims to provide a frozen dessert with good texture, taste, and flavor without using locust bean gum. [Means for solving the problem]

[0009] As a result of diligent research to achieve this objective, the inventors of the present invention found that using carboxymethylcellulose or its salts is extremely effective, and thus completed the present invention.

[0010] The present invention provides the following: (1) A frozen dessert characterized by containing plant-based milk and carboxymethylcellulose or a salt thereof. (2) The frozen dessert according to (1), wherein the carboxymethylcellulose or salt thereof has a degree of carboxymethyl substitution of 0.20 to 1.00 per anhydrous glucose unit. (3) The frozen dessert according to (1) or (2), characterized in that the plant-based milk is soy milk. (4) The frozen dessert according to (1) or (2), characterized in that it contains 0.1 to 5.0 parts by weight of carboxymethylcellulose or a salt thereof per 100 parts by weight of the plant-based milk. [Effects of the Invention]

[0011] According to the present invention, it is possible to provide frozen desserts with good texture, taste, and flavor without using locust bean gum. [Modes for carrying out the invention]

[0012] The present invention will now be described in detail. In this invention, "~" includes the endpoints. That is, "X~Y" includes the values ​​X and Y at both ends.

[0013] (Frozen dessert) The frozen dessert of the present invention contains plant-based milk and carboxymethylcellulose or a salt thereof.

[0014] In this invention, "frozen dessert" refers to a type of frozen dessert with a milk solids content of less than 3.0%. Frozen desserts are broadly classified into "hard ice cream" and "soft ice cream."

[0015] Furthermore, "hard ice cream" is a frozen dessert (merchandise) that undergoes a "hardening process" in the manufacturing flow, is transported in a frozen state of approximately -20°C in its final product form, and is displayed in freezers at retail stores and sold as merchandise. It is classified as either "ice cream" or "frozen dessert."

[0016] Furthermore, "soft ice cream," commonly known as soft serve, is a frozen dessert manufactured in a frozen dessert manufacturing device within the store, without undergoing a "hardening process," and sold directly to consumers as a prepared product at a temperature of approximately -4 to -10°C without being transported through distribution channels. These are also classified as "ice cream" and "frozen desserts."

[0017] Furthermore, in the case of hard ice cream and soft ice cream, as mentioned above, "frozen dessert" is a frozen dessert with a milk solids content of less than 3.0%, and is further classified into frozen desserts containing fat and frozen desserts without fat. In the present invention, from the viewpoint of being a plant-based food, it is preferable that it does not contain milk solids.

[0018] (Plant-based milk) In this invention, plant-based milk refers to a product obtained by soaking plant seeds (for example, soybeans in the case of soy milk) in water, grinding them, and extracting the components from the seeds. From the viewpoint of palatability, it is preferable to use plant-based milk with a solid content of 14% by weight or more in this invention.

[0019] As the plant-based milk, there is no particular limitation as long as it is milk derived from plants. For example, soy milk, rice milk, brown rice milk, oat milk, coconut milk, almond milk, peanut milk, pea milk, cashew nut milk, walnut milk, hemp milk, macadamia milk, chickpea milk, etc. may be mentioned. In the present invention, from the viewpoints of price and health orientation, it is preferable to use soy milk.

[0020] (Soy milk) Specifically, the soy milk that can be used in the present invention includes: 1) after soaking soybeans in water to swell them, then grinding them, adding water and boiling, and filtering to remove okara; 2) after steaming soybeans, then grinding and filtering to remove okara; 3) commercially available soy milk made from soybeans as raw materials (so-called unadjusted soy milk). In addition, as other soy milk, there are those prepared from the previously listed unadjusted soy milk to have a more drinkable taste and aroma (prepared soy milk), those obtained by adding fruit juice or other components to unadjusted soy milk (soy milk beverages), etc. Also, soy milk cream may be used as other soy milk. Here, soy milk cream is soy milk prepared to have more oil content than unadjusted soy milk, and is characterized by containing 6 to 13% by weight, preferably 10 to 13% by weight of oil derived from soybeans. There is no particular limitation on the soy milk used in the confectionery of the present invention, and any of unadjusted soy milk, prepared soy milk, soy milk beverage, and soy milk cream may be used. In the present invention, the blending amount of soy milk with respect to the total amount of the raw materials of the confectionery is preferably 30 to 60% by weight, more preferably 40 to 50% by weight. These soy milks may be used alone or in combination of two or more.

[0021] (Carboxymethyl cellulose or its salt) Carboxymethyl cellulose has a structure in which a part of the hydroxyl groups in the glucose residues constituting cellulose is ether-bonded to carboxymethyl groups. Carboxymethyl cellulose may sometimes take the form of a salt. Examples of the salt of carboxymethyl cellulose include metal salts such as sodium carboxymethyl cellulose.

[0022] (Degree of carboxymethyl substitution) The carboxymethyl cellulose used in the present invention preferably has a degree of carboxymethyl substitution of 0.20 or more, more preferably 0.50 or more, and even more preferably 0.65 or more per anhydroglucose unit of cellulose. If the degree of carboxymethyl substitution is less than 0.20, the desired thickening property cannot be obtained. The upper limit value of the degree of carboxymethyl substitution is preferably 1.00 or less. If the degree of carboxymethyl substitution exceeds 1.00, there is a possibility that the desired thickening property cannot be obtained. Therefore, the degree of carboxymethyl substitution is preferably in the range of 0.20 or more and 1.00 or less, and more preferably in the range of 0.65 or more and 1.00 or less. The degree of carboxymethyl substitution can be adjusted by controlling the addition amount of the carboxymethylating agent to be reacted, the amount of the mercerizing agent, the composition ratio of water and the organic solvent, and the like.

[0023] In the present invention, the anhydroglucose unit means an individual anhydroglucose (glucose residue) constituting cellulose. The degree of carboxymethyl substitution (also referred to as the degree of etherification) indicates the ratio of the hydroxyl groups in the glucose residue constituting cellulose that are substituted with carboxymethyl ether groups (the number of carboxymethyl ether groups per glucose residue). The degree of carboxymethyl substitution may be abbreviated as DS.

[0024] The method for measuring the degree of carboxymethyl substitution is as follows: Accurately weigh approximately 2.0 g of the sample and place it in a 300 mL stoppered Erlenmeyer flask. Add 100 mL of methanol nitrate (a solution of 100 mL of special grade concentrated nitric acid added to 1000 mL of methanol) and shake for 3 hours to convert the carboxymethylcellulose salt (CMC) to H-CMC (hydrogen-type carboxymethylcellulose). Accurately weigh 1.5 to 2.0 g of the oven-dried H-CMC and place it in a 300 mL stoppered Erlenmeyer flask. Wet the H-CMC with 15 mL of 80% methanol, add 100 mL of 0.1N-NaOH, and shake at room temperature for 3 hours. Using phenolphthalein as an indicator, back titrate the excess NaOH with 0.1N-H2SO4 and calculate the degree of carboxymethyl substitution (DS value) using the following formula. A = [(100 × F - 0.1N - H2SO4 (mL) × F') × 0.1] / (Dry weight of H-CMC (g)) Degree of carboxymethyl substitution = 0.162 × A / (1 - 0.058 × A) F': Factor of N-H2SO4 F: Factor of 0.1N-NaOH.

[0025] (Crystallization degree of cellulose type I) The degree of crystallinity of type I cellulose in the carboxymethylcellulose used in this invention is not particularly limited. The crystallinity of cellulose can be controlled by the concentration of the mercerizing agent, the temperature during processing, and the degree of carboxymethylation. In mercerization and carboxymethylation, high concentrations of alkali are used, so type I cellulose crystals are easily converted to type II. However, by adjusting the degree of modification, such as by adjusting the amount of alkali (mercerizing agent) used, the desired crystallinity can be maintained. The lower limit of the degree of crystallinity of type I cellulose in the carboxymethylcellulose used in this invention is 0. The upper limit is not particularly limited. In reality, it is considered that the upper limit is around 90%. From the viewpoint of palatability (texture), it is preferable that the degree of crystallinity of type I cellulose in the carboxymethylcellulose used in this invention is 0.

[0026] The method for measuring the crystallinity of cellulose type I in carboxymethylcellulose is as follows: The sample is placed in a glass cell and measured using an X-ray diffraction analyzer (LabX XRD-6000, Shimadzu Corporation). Crystallinity is calculated using the method of Segal et al., with the diffraction intensity at 2θ = 10° to 30° of the X-ray diffraction pattern as the baseline. The degree of crystallinity is then calculated using the diffraction intensity of the 002 plane at 2θ = 22.6° and the diffraction intensity of the amorphous region at 2θ = 18.5°, using the following formula: Xc = (I002c - Ia) / I002c × 100 Xc = Degree of crystallinity of type I cellulose (%) I002c: 2θ = 22.6°, diffraction intensity of the 002 plane Ia: 2θ = 18.5°, diffraction intensity of the amorphous region.

[0027] (viscosity) The viscosity of the carboxymethylcellulose used in the present invention is not particularly limited, but from the viewpoint of desirable workability and palatability (texture), the B-type viscosity (conditions: rotation speed 30 rpm, temperature 25°C) when it is an aqueous dispersion of 1% by weight of solids is preferably 1 to 4000 mPa·s, more preferably 10 to 4000 mPa·s, and even more preferably 2500 to 4000 mPa·s. If the B-type viscosity is too high above the upper limit, it may be difficult to manufacture, and if it is too low above the lower limit, it may result in insufficient shape retention, insufficient stability, and deterioration of texture.

[0028] (Average particle size) In the present invention, the carboxymethylcellulose incorporated into the frozen dessert is preferably in powder or fine powder form, with an average particle size of 0.1 to 300 μm, preferably 1.0 to 100 μm, more preferably 1.0 to 70 μm, even more preferably 1.0 to 65 μm, and particularly preferably 10 to 60 μm under conditions of less than 10% by weight moisture content. A particle size of less than 0.1 μm is complicated to manufacture. It is presumed that by having an average particle size within the above range, the fiber length and fiber diameter of the carboxymethylcellulose are maintained within a certain range without becoming too thin, allowing for good dispersibility while easily exhibiting thickening properties (gelation). If the average particle size is too large above the upper limit, there is a risk of deterioration of texture, and if it is too small above the lower limit, the powder is prone to scattering, making it difficult to handle.

[0029] In this invention, the average particle size is the particle size that accounts for 50% of the volume-based particle size distribution when calculated from the minimum value. The particle size distribution can be measured using a laser diffraction / scattering particle size analyzer.

[0030] (Method of producing carboxymethylcellulose) Carboxymethylcellulose can generally be produced by treating cellulose with an alkali (mercerization), and then reacting the resulting mercerized cellulose (also called alkali cellulose) with a carboxymethylating agent (also called an etherifying agent). Common methods for producing carboxymethylcellulose include the aqueous method, in which both mercerization and carboxymethylation are carried out using water as the solvent, and the solvent method, in which both mercerization and carboxymethylation are carried out in a solvent mainly composed of an organic solvent. In the present invention, from the viewpoint of the degree of carboxymethyl substitution and crystallinity, it is preferable to produce the carboxymethylcellulose by, for example, carrying out mercerization in a solvent mainly composed of water or a mixed solvent of water and an organic solvent, and then carrying out carboxymethylation in a mixed solvent of water and an organic solvent.

[0031] (cellulose) In this specification, cellulose refers to a polysaccharide with a structure in which D-glucopyranose (also simply called "glucose residue" or "anhydrous glucose") is linked by β-1,4 bonds. Cellulose is generally classified into natural cellulose, regenerated cellulose, fine cellulose, and microcrystalline cellulose (excluding the amorphous region) based on its origin, manufacturing method, etc. In the present invention, any of these types of cellulose can be used as a raw material for mercerized cellulose.

[0032] Examples of natural cellulose include bleached or unbleached pulp (bleached wood pulp or unbleached wood pulp); linters, refined linters; and cellulose produced by microorganisms such as acetic acid bacteria. The raw materials for bleached or unbleached pulp are not particularly limited and include, for example, wood, cotton, straw, bamboo, hemp, jute, kenaf, and linters. Furthermore, the manufacturing method for bleached or unbleached pulp is not particularly limited and may be a mechanical method, a chemical method, or a method combining the two in between. Examples of bleached or unbleached pulp, classified by manufacturing method, include mechanical pulp (thermo-mechanical pulp (TMP), wood pulp), chemical pulp (sulfite pulp such as unbleached softwood sulfite pulp (NUSP), bleached softwood sulfite pulp (NBSP), unbleached softwood kraft pulp (NUKP), bleached softwood kraft pulp (NBKP), unbleached hardwood kraft pulp (LUKP), bleached hardwood kraft pulp (LBKP), etc.). In addition to papermaking pulp, dissolved pulp may also be used. Dissolved pulp is chemically refined pulp, mainly used by dissolving it in chemicals, and is a main raw material for artificial fibers, cellophane, etc.

[0033] Examples of regenerated cellulose include cellulose dissolved in some solvent such as copper ammonia solution, cellulose xantate solution, or morpholine derivatives, and then respun into fibers. Examples of fine cellulose include those obtained by depolymerizing cellulosic materials, including the above-mentioned natural cellulose and regenerated cellulose, through processes such as acid hydrolysis, alkaline hydrolysis, enzymatic decomposition, explosion treatment, and vibration ball milling, or those obtained by mechanically processing the aforementioned cellulosic materials.

[0034] (Marcelization) Mercerized cellulose (also called alkali cellulose) is obtained by using the aforementioned cellulose as a raw material and adding a mercerizing agent (alkali). Known methods can be used for mercerization. For example, cellulose is used as the base material, and a solvent mixture of 3 to 20 times the weight of lower alcohol, specifically methanol, ethanol, N-propyl alcohol, isopropyl alcohol, N-butanol, isobutanol, tertiary butanol, etc., either alone or in a mixture of two or more, and water is used. The mixing ratio of lower alcohol is 60 to 95% by weight. As the mercerizing agent, 0.5 to 20 times the molar amount of alkali metal hydroxide per unit of anhydrous glucose of the base material is used, specifically sodium hydroxide or potassium hydroxide. The base material, solvent, and mercerizing agent are mixed, and the mercerization treatment can be carried out at a reaction temperature of 0 to 70°C, preferably 10 to 60°C, and for a reaction time of 15 minutes to 8 hours, preferably 30 minutes to 7 hours.

[0035] Furthermore, by adjusting the solvent composition in the mercerization reaction and the carboxymethylation reaction, carboxymethylcellulose that achieves both a specific degree of carboxymethyl substitution and a crystallinity of cellulose type I can be economically obtained. For example, by mainly using water as the solvent in the mercerization reaction and using a mixed solvent of organic solvent and water in the subsequent carboxymethylation reaction, carboxymethylcellulose with a specific degree of carboxymethyl substitution and a crystallinity of cellulose type I of 50% or more can be obtained.

[0036] Mercerization can be carried out using a reactor capable of mixing and stirring the above components while controlling the temperature, and various types of reactors conventionally used in mercerization reactions can be used. For example, a batch-type stirring device in which two shafts stir and mix the above components is preferred from the viewpoint of both uniform mixing and productivity.

[0037] (carboxymethylation) Carboxymethylcellulose is obtained by adding a carboxymethylating agent (also called an etherifying agent) to mercerized cellulose.

[0038] Examples of carboxymethylating agents include monochloroacetic acid, sodium monochloroacetic acid, methyl monochloroacetic acid, ethyl monochloroacetate, and isopropyl monochloroacetic acid. Of these, monochloroacetic acid or sodium monochloroacetic acid are preferred due to the ease of obtaining the raw materials.

[0039] The amount of carboxymethylating agent used is not particularly limited, but from the viewpoint of effective utilization, in one embodiment, it is preferable to add it in the range of 0.5 to 1.5 moles per anhydrous glucose unit of cellulose. The lower limit of the above range is more preferably 0.6 moles or more, even more preferably 0.7 moles or more, and the upper limit is more preferably 1.3 moles or less, even more preferably 1.1 moles or less. The carboxymethylating agent is not limited to this, but for example, it can be added to the reactor as an aqueous solution of 5 to 80% by weight, more preferably 30 to 60% by weight, or it can be added in powder form without dissolving.

[0040] The molar ratio of mercerizing agent to carboxymethylating agent (mercerizing agent / carboxymethylating agent) is generally between 0.90 and 2.45 when monochloroacetic acid or sodium monochloroacetic acid is used as the carboxymethylating agent. This is because a ratio below 0.90 may result in insufficient carboxymethylation, potentially leading to waste due to unreacted monochloroacetic acid or sodium monochloroacetic acid. Conversely, a ratio above 2.45 may lead to side reactions between the excess mercerizing agent and monochloroacetic acid or sodium monochloroacetic acid, potentially producing alkali metal glycolate salts, which can be uneconomical.

[0041] The concentration of the cellulose raw material in the carboxymethylation reaction is not particularly limited, but from the viewpoint of increasing the effective utilization rate of the carboxymethylating agent, it is preferably 1 to 40% (w / v). The effective utilization rate of the carboxymethylating agent refers to the proportion of carboxymethyl groups in the carboxymethylating agent that are introduced into the cellulose.

[0042] Simultaneously with the addition of the carboxymethylating agent, or immediately before or after the addition of the carboxymethylating agent, an organic solvent or an aqueous solution of an organic solvent is appropriately added to the reactor, or the amount of organic solvents other than water during the mercerization treatment is appropriately reduced by reducing the pressure, etc., to form a mixed solvent of water and an organic solvent, and the carboxymethylation reaction is carried out under this mixed solvent of water and an organic solvent. The timing of adding or reducing the organic solvent can be anytime between the completion of the mercerization reaction and immediately after the addition of the carboxymethylating agent, and is not particularly limited, but for example, it is preferable to add the carboxymethylating agent within 30 minutes before or after.

[0043] Examples of organic solvents include alcohols such as methanol, ethanol, N-propyl alcohol, isopropyl alcohol, N-butanol, isobutanol, and tertiary butanol, as well as ketones such as acetone, diethyl ketone, and methyl ethyl ketone, and dioxane, diethyl ether, benzene, and dichloromethane. These can be added to water individually or in mixtures of two or more to be used as solvents for carboxymethylation. Of these, monohydric alcohols with 1 to 4 carbon atoms are preferred due to their excellent compatibility with water, and monohydric alcohols with 1 to 3 carbon atoms are even more preferred.

[0044] The proportion of the organic solvent in the mixed solvent during carboxymethylation is preferably 20% by weight or more, more preferably 30% by weight or more, even more preferably 40% by weight or more, even more preferably 45% by weight or more, and particularly preferably 50% by weight or more, relative to the total sum of water and the organic solvent. A higher proportion of the organic solvent offers advantages such as easier and more uniform substitution of carboxymethyl groups, resulting in a more stable quality carboxymethylcellulose. There is no upper limit to the proportion of the organic solvent; for example, it may be 99% by weight or less. Considering the cost of the added organic solvent, it is preferably 90% by weight or less, more preferably 85% by weight or less, even more preferably 80% by weight or less, and even more preferably 70% by weight or less.

[0045] When the crystallinity of carboxymethylcellulose is to be high, such as 50% or more, it is preferable that the reaction medium for carboxymethylation (a mixed solvent of water and an organic solvent, etc., that does not contain cellulose) has a lower proportion of water (in other words, a higher proportion of organic solvent) than the reaction medium for mercerization. Satisfying this range makes it easier to maintain the crystallinity of the resulting carboxymethylcellulose. Furthermore, when the reaction medium for carboxymethylation has a lower proportion of water (a higher proportion of organic solvent) than the reaction medium for mercerization, the mixed solvent for the carboxymethylation reaction can be formed by the simple means of adding the desired amount of organic solvent to the reaction system after the mercerization reaction is complete when transitioning from the mercerization reaction to the carboxymethylation reaction.

[0046] A mixed solvent of water and an organic solvent is formed, and after adding the carboxymethylating agent to the mercerized cellulose, the mixture is stirred for 15 minutes to 4 hours, preferably 15 minutes to 1 hour, while maintaining a constant temperature preferably in the range of 10 to 40°C. Mixing the liquid containing the mercerized cellulose with the carboxymethylating agent is preferably done in multiple stages or dropwise to prevent the reaction mixture from becoming too hot. After stirring for a certain period of time after adding the carboxymethylating agent, the temperature is raised if necessary to 30 to 90°C, preferably 40 to 90°C, more preferably 60 to 80°C, and the etherification (carboxymethylation) reaction is carried out for 30 minutes to 10 hours, preferably 1 hour to 4 hours, to obtain carboxymethylcellulose. Raising the temperature during the carboxymethylation reaction has the advantage of allowing the etherification reaction to be carried out efficiently in a short time.

[0047] For carboxymethylation, the reactor used for mercerization may be used as is, or a different reactor capable of mixing and stirring the above components while controlling the temperature may be used.

[0048] After the reaction is complete, any remaining alkali metal salts may be neutralized with mineral or organic acids. Alternatively, if necessary, by-products such as inorganic salts and organic acid salts may be removed by washing with aqueous methanol, followed by drying, grinding, and classification to obtain carboxymethylcellulose or its salts. Examples of equipment used for dry grinding include impact mills such as hammer mills and pin mills, medium mills such as ball mills and tower mills, and jet mills. Examples of equipment used for wet grinding include homogenizers, mascolloiders, and pearl mills.

[0049] In the present invention, the amount of carboxymethylcellulose or its salt blended is preferably 0.1 to 5.0 parts by weight, more preferably 0.15 to 4 parts by weight, even more preferably 0.20 to 3 parts by weight, and particularly preferably 0.25 to 2 parts by weight, in terms of solid content, per 100 parts by weight of vegetable milk. By having the amount of carboxymethylcellulose within the above range, excellent workability is achieved and separation of the mixed liquid can be suppressed. If the amount is too high compared to the upper limit, there is a risk of poor stirring in the preparation of the mixed liquid, and if it is too low compared to the lower limit, the desired viscosity cannot be obtained, and there is a risk of separation of the mixed liquid or an increase in ice crystals, resulting in a poor texture.

[0050] Other ingredients used in the frozen dessert of the present invention are not particularly limited and may include other components commonly used in frozen desserts, such as water, sugars, oils and fats, emulsifiers, flavorings, and thickening polysaccharides (except carboxymethylcellulose). From the viewpoint of plant-based foods, it is preferable that the product does not contain animal-derived ingredients and materials (for example, milk, skim milk, skim milk powder, whole milk powder, sweetened milk powder, fresh cream, butter, eggs, etc.).

[0051] (Method of manufacturing frozen desserts) If the frozen dessert of the present invention is hard ice cream, it is manufactured through processes such as a blending process, sterilization process, homogenization process, cooling process, aging process, freezing process, filling process, and hardening process, then stored and distributed frozen, delivered to each store, and displayed and sold in a freezer.

[0052] (Mixing process) In the blending process, a mixture of water, carboxymethylcellulose or its salt, and powdered sugars used as needed is added to a tank in the blending apparatus. This mixture is then uniformly stirred and mixed using a mixer to obtain a CMC aqueous dispersion. To this dispersion, raw materials such as vegetable milk, sugars, oils and fats, and flavorings are added as appropriate and uniformly stirred and mixed using a mixer to prepare a precursor mixture called a "premix" for use before heat sterilization. In addition, preheating may be performed in the blending process to ensure uniform dissolution and mixing of the raw materials. The temperature for preheating is not particularly limited, but for example, 50 to 80°C is appropriate.

[0053] (sterilization process) In the sterilization process (heating process), known continuous heating methods such as UHT sterilization and HTST sterilization can be employed. However, the sterilization method is not limited to these methods; for example, batch or continuous indirect heating methods can also be used. Furthermore, the sterilization process may be performed after the homogenization process.

[0054] (Homogenization process) In the homogenization process, the premix prepared in the blending process is transferred to a homogenizer, where the oils and fats in the premix are crushed and homogenized. Conventional homogenizers, homomixers, colloid mills, etc., can be used as homogenizers. In some raw material mixes, the blending process completely disperses and dissolves the raw material. In such cases, the homogenization process can be omitted.

[0055] (cooling process) In the cooling process, the mix is ​​rapidly cooled after heat sterilization. Leaving the high-temperature mix after the sterilization process unattended can lead to deterioration of the mix and breakdown of the emulsifier. Therefore, by rapidly cooling the mix after the sterilization process, deterioration of the mix and breakdown of the emulsifier are avoided.

[0056] (Aging process) After the cooling process, aging the mix for several hours to two days (at a cooling temperature of 5-10°C) stabilizes the components in the mix, resulting in better ice cream when frozen.

[0057] (Freezing process) The aging process is followed by placing the mix into a frozen dessert manufacturing device (freezer). The mix and air are then stirred and mixed in a predetermined ratio while being cooled to a predetermined temperature, incorporating air and creating a creamy ice cream.

[0058] (filling process) After freezing, the finished ice cream is filled into desired containers in the desired quantity using a filling machine. Any conventionally known packaging container suitable for the purpose can be used as the filling container. Any known filling machine appropriate for each purpose can be used.

[0059] (hardening process) Once the ice cream is filled, it is cured to freeze. Curing can be done by cooling and hardening the ice cream using known equipment. Examples include applying cold air at -30°C to -40°C or using the heat of vaporization of liquid nitrogen, but these are not limited to these methods. Rapid freezing is desirable because the curing speed affects the growth of ice crystals in the ice cream during the process.

[0060] The frozen dessert of the present invention contains plant-based milk and carboxymethylcellulose or its salt, and therefore, without using expensive locust bean gum, it has a large overrun and excellent foaming properties, is smooth, has a rich flavor, and suppresses the odor characteristic of plant-based milk. Furthermore, the frozen dessert of the present invention exhibits a rich flavor and smoothness even without using milk fat and eggs. [Examples]

[0061] The present invention will be described in detail below with reference to examples. However, the present invention is not limited to these examples. Unless otherwise specified, the measurement / calculation methods for each numerical value in each example are those described in the specification.

[0062] (viscosity) The viscosity of the locust bean gum and CMC1-3 used in the comparative example and example was measured as follows. First, locust bean gum and CMC1-3 were each added to water to prepare aqueous dispersions containing 1% by weight of solids such as carboxymethylcellulose. The resulting aqueous dispersions containing 1% by weight of solids were stirred for 3 hours using a stirrer at a rotation speed of 600 rpm and a temperature of 25°C. Then, in accordance with the method of JIS Z 8803, the viscosity was measured after 3 minutes using a Type B viscometer (manufactured by Toki Sangyo Co., Ltd.) at a rotation speed of 30 rpm and a temperature of 25°C.

[0063] (Average particle size) The average particle diameters of CMC1-3 used in the examples were determined from the particle diameter distribution based on the volume-average particle diameter.

[0064] The particle size distribution was measured using a laser diffraction / scattering particle size analyzer (Mastersizer 2000E, manufactured by Spectris Co., Ltd.). For the measurement, the sample was dispersed in methanol and then subjected to sonication for at least 1 minute before measurement.

[0065] (Manufacturing Example 1) In a twin-screw kneader adjusted to a rotation speed of 100 rpm, 68 parts of sodium hydroxide dissolved in a mixed solvent of 30 parts of water and 70 parts of isopropanol (IPA) was added. 100 parts of hardwood pulp (manufactured by Nippon Paper Industries Co., Ltd., LBKP) were charged at their dry weight after drying at 100°C for 60 minutes. The mixture was stirred and mixed at 30°C for 90 minutes to prepare mercerized cellulose. Further stirring was performed, and 230 parts of IPA and 80 parts of monochloroacetic acid were added. After stirring for 30 minutes, the temperature was raised to 70°C and the carboxymethylation reaction was carried out for 90 minutes. The concentration of IPA in the reaction medium during the carboxymethylation reaction was 91%. After the reaction was complete, the mixture was neutralized with acetic acid to a pH of approximately 7, deliquidated, dried, and pulverized to obtain a fine powder (CMC1) of sodium carboxymethylcellulose salt with a carboxymethyl substitution degree (DS) of 0.28, a cellulose type I crystallinity of 0%, an average particle size of 50 μm, a 1% viscosity of 80 mPa·s, and a moisture content of less than 10%.

[0066] (Manufacturing example 2) In a twin-screw kneader adjusted to a rotation speed of 100 rpm, 45 parts of sodium hydroxide dissolved in a mixed solvent of 100 parts water and 500 parts isopropanol (IPA) was added. 100 parts dry weight of softwood pulp (manufactured by Nippon Paper Industries Co., Ltd., NBKP) and hardwood pulp (manufactured by Nippon Paper Industries Co., Ltd., LBKP) were then charged in a predetermined ratio. The mixture was stirred and mixed at 30°C for 60 minutes to prepare mercerized cellulose. Further stirring was performed, and 50 parts of IPA and 50 parts of monochloroacetic acid were added. After stirring for 30 minutes, the temperature was raised to 70°C and the carboxymethylation reaction was carried out for 90 minutes. The concentration of IPA in the reaction medium during the carboxymethylation reaction was 90%. After the reaction was complete, the mixture was neutralized with acetic acid to a pH of approximately 7, deliquidated, dried, and pulverized to obtain a fine powder (CMC2) of sodium carboxymethylcellulose salt with a carboxymethyl substitution degree (DS) of 0.67 mol / C6, a crystallinity of type I cellulose of 0%, an average particle size of 50 μm, a 1% viscosity of 300 mPa·s, and a moisture content of less than 10%.

[0067] (Manufacturing Example 3) In a twin-screw kneader adjusted to a rotation speed of 100 rpm, 68 parts of sodium hydroxide dissolved in a mixed solvent of 100 parts of water and 300 parts of isopropanol (IPA) was added, and 100 parts of linter pulp by dry weight were charged. The mixture was stirred and mixed at 30°C for 60 minutes to prepare mercerized cellulose. Further stirring was performed, and 170 parts of IPA and 80 parts of monochloroacetic acid were added. After stirring for 30 minutes, the temperature was raised to 70°C and the carboxymethylation reaction was carried out for 90 minutes. The concentration of IPA in the reaction medium during the carboxymethylation reaction was 90%. After the reaction was complete, the mixture was neutralized with acetic acid to a pH of approximately 7, deliquidated, dried, and pulverized to obtain a fine powder of carboxymethylcellulose sodium salt (CMC3) with a carboxymethyl substitution degree (DS) of 0.9 mol / C6, a crystallinity of cellulose type I of 0%, an average particle size of 50 μm, a 1% viscosity of 3000 mPa·s, and a moisture content of less than 10%.

[0068] (Manufacturing of soy milk ice cream) Soy milk ice cream was produced using the formulations shown in Table 1 for Comparative Example 1 and Examples 1-3. Specifically, water heated to 60°C was placed in a stainless steel beaker, and a mixture of granulated sugar, locust bean gum, or CMC1-3, which had been thoroughly mixed, was added to the stainless steel beaker. The mixture was then stirred for 10 minutes at a rotation speed of 8000 rpm using a TK homomixer (manufactured by Tokushu Ka Kogyo Co., Ltd.). Next, fructose-glucose liquid sugar, processed rice oil, and vanilla extract were added to the stainless steel beaker and stirred for 5 minutes at a rotation speed of 8000 rpm using a TK homomixer. Then, soy milk cream (manufactured by Fuji Oil Co., Ltd., solids content 18% or more, 12-3g of fat per 100g), unsweetened soy milk (concentrated, soy solids content 14%), and processed oil and fat (plant-derived) were added to the stainless steel beaker and stirred for 7 minutes at a rotation speed of 5000 rpm using a TK homomixer. The resulting mixture was filtered and transferred to a pot. The contents of the pot were heated and stirred, and after reaching 80°C, the temperature was maintained while stirring for 5 minutes. After stirring, the contents of the pot were filled into bags to obtain the mixed liquid. The obtained mixed liquid was placed in bags and cooled. It was then stored in a refrigerator for 22 hours (aging). Using the aged mixed liquid, soy milk ice cream was produced using a commercial ice cream maker with a stirring time of 30 minutes. The obtained soy milk ice cream was filled into cup containers, sealed, and hardened by rapid freezing (-30°C, 2 hours) using a shock freezer. It was then stored in a freezer. Note that the soy milk ice cream obtained in the comparative example and example has a milk solids content of less than 3.0%, and therefore falls under the category of frozen dessert.

[0069] [Table 1]

[0070] (evaluation) (Overrun) The overrun was calculated using the following formula based on the weight and volume difference between the aged mix obtained in the comparative examples and the ice cream obtained by stirring with an ice cream maker. The obtained overrun values ​​were evaluated according to the following criteria, and the results are shown in Table 2. The larger the overrun, the better the foaming performance. Overrun (%) = {Ice cream (weight (g) / volume (mL)) - Mix (weight (g) / volume (mL))} / Mix (weight (g) / volume (mL)) × 100 ◎: Overrun is 25% or more ○: Overrun is 20% or more, but less than 25% ×: Overrun is less than 20%

[0071] (Undissolved particle size distribution) A sample for measurement was prepared by adding 25 g of water to 10 g of ice obtained in the comparative example and example. The particle size distribution of undissolved material (fat particles and / or undissolved CMC) dispersed in the sample was measured using a laser diffraction particle size distribution analyzer (Mastersizer 3000, Malvern). The cumulative 90% diameter (D90) based on volume was determined and evaluated according to the following criteria, and the results are shown in Table 2. The smaller the particle size distribution (D90) of the undissolved material, the smoother and better the texture. ◎: D90 is 100 μm or less ○: D90 is greater than 100 μm and less than or equal to 140 μm. ×: D90 is over 140 μm

[0072] (Undissolved matter content) 10 g of ice obtained in the comparative example and example was mixed with 25 g of water to prepare the measurement sample. The sample was filtered through a 100-mesh sieve (mesh opening 140 μm) while being careful not to dissolve the undissolved material (fat particles and / or undissolved CMC) dispersed in the measurement sample. The mesh weight and the sample were weighed beforehand, and the residue that did not pass through the mesh was dried at room temperature. The weight after removing any attached moisture was measured and was taken as the weight of the undissolved material. This measurement was performed four times, and the average value of the weight of undissolved material per 1 g of measurement sample (unit: g) was calculated and taken as the undissolved material content (unit: g / g). The results are shown in Table 2, which evaluated the samples according to the following criteria. The lower the undissolved material content, the less undissolved CMC there is and the higher the effect of inhibiting fat aggregation. The amount of undissolved material that does not pass through the 100-mesh sieve is an indicator of the smoothness of the frozen dessert; the lower the amount, the smoother and better the texture. ◎: Undissolved matter content (g / g) is 0.005 or less ○: Undissolved matter content (g / g) is more than 0.005 and less than 0.01 ×: Undissolved matter content (g / g) exceeds 0.01

[0073] (Sensory evaluation) Sensory evaluations were conducted on smoothness, richness, and flavor using soy milk ice cream (after storage in the freezer) obtained in the comparative example and example. Specifically, 16 panelists gave evaluations on a 5-point scale (5 points to 1 point). The evaluation of Comparative Example 1 was fixed at 3 points and used as the baseline. The evaluation criteria for each item are as described below. The average score for each item was calculated and evaluated according to the following evaluation criteria. The results are shown in Table 2. ◎: 3.4 points or higher ○: Over 2.0 points, less than 3.4 points ×: 2.0 points or less

[0074] (Smoothness) 5 points: Smoother than the ice cream in Comparative Example 1. 4 points: Slightly smoother than the ice cream in Comparative Example 1. 3 points: Smoothness equivalent to the ice cream in Comparative Example 1. Points 2: Slightly rougher texture than the ice cream in Comparative Example 1. 1 point: It's much rougher than the ice cream in Comparative Example 1.

[0075] (Richness) 5 points: The flavor is richer and more intense than the ice cream in Comparative Example 1. 4 points: Slightly richer and more intense in flavor than the ice cream in Comparative Example 1. 3 points: The same richness as the ice cream in Comparative Example 1. Points 2: The flavor is slightly weaker than the ice cream in Comparison Example 1. 1 point: The flavor is much weaker than the ice cream in Comparison Example 1.

[0076] (Flavor) 5 points: Compared to the ice cream in Comparative Example 1, this ice cream has less of a beany taste and a stronger vanilla flavor. 4 points: Compared to the ice cream in Comparative Example 1, it has a slightly less beany taste and a hint of vanilla flavor. 3 points: The ice cream has a similar beany taste to the ice cream in Comparative Example 1. Points 2: The beany taste is slightly stronger than that of the ice cream in Comparative Example 1. 1 point: The beany taste is much stronger than in the ice cream from Comparative Example 1.

[0077] [Table 2]

[0078] Table 2 shows that the ice creams of Examples 1-3, which contained soy milk as a plant-based milk and CMC, performed at almost the same level as or better than the ice cream of Comparative Example 1, which used locust bean gum. In particular, the ice creams of Examples 2 and 3 had a larger overrun, superior foaming ability, lower undissolved matter content, and were smoother and richer than the ice cream of Comparative Example 1.

Claims

1. A frozen dessert characterized by containing plant-based milk and carboxymethylcellulose or a salt thereof.

2. The frozen dessert according to claim 1, wherein the carboxymethylcellulose or salt thereof has a degree of carboxymethyl substitution of 0.20 to 1.00 per anhydrous glucose unit.

3. The frozen dessert according to claim 1 or 2, characterized in that the plant-based milk is soy milk.

4. The frozen dessert according to claim 1 or 2, characterized in that it contains 0.1 to 5.0 parts by weight of carboxymethylcellulose or a salt thereof per 100 parts by weight of the plant-based milk.

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