Composition for retaining ice cream shape

Abstract

To provide: ice cream which melts well in a mouth and is less likely to melt and run down when exposed to air at room temperature or more; a composition for shape retention of such ice cream and a production method of the ice cream using the composition.SOLUTION: Oxidized starch obtained from pea starch as a raw material, preferably of 10 mPa s or more in a form of 15% (w / v) glue liquid and of 6100 mPa s or less in a form of 10% (w / v) glue liquid, is added in a range of 3 to 4% to an ice cream mix to produce ice cream.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a composition for retaining the shape of ice cream, which can retain the shape of ice cream for a relatively long period of time even when exposed to air at room temperature or higher, and to ice cream using said composition and a method for producing said ice cream. [Background technology]

[0002] In Japan, "ice cream" is classified into three categories as stipulated in the "Ministry Ordinance on the Compositional Standards of Milk and Dairy Products" (hereinafter referred to as the "Milk Ordinance"): (1) ice cream (milk solids 15% or more, including milk fat 8% or more), (2) ice milk (milk solids 10% or more, including milk fat 3% or more), and (3) lacto ice cream (milk solids 3% or more). These "ice cream" are usually made by rapidly cooling and freezing the raw materials at -2 to -9°C while stirring, and then storing them at -25°C or below after filling them into containers.

[0003] On the other hand, "soft serve ice cream" in Japan is a Japanese-English term originating from "Soft Serve Ice Cream," and is generally eaten as is after the ingredients are stirred and rapidly cooled and frozen at about -5 to -7 degrees Celsius. It differs from the above "ice creams." However, according to the classification based on milk solids and fat content in the Dairy and Milk Products Ordinance, ice creams and soft serve ice creams are the same. This soft serve ice cream is served in containers such as cones after receiving an order from a customer at roadside stores, and as it melts easily due to the high outside temperatures, it often stains customers' clothes and store floors, so there was a strong demand for a way to improve this.

[0004] For example, Patent Document 1 discloses plant-derived microfibrous cellulose as a means for maintaining the effect of retarding melting of soft serve ice cream, and Patent Document 2 discloses carboxymethylcellulose as a shape retaining agent for soft serve ice cream. Patent Document 3 discloses a method of using a sugar composition containing 50% or more of maltotriose as a method for suppressing the deterioration of texture that occurs during storage and distribution of ice cream (a method for improving shape retention).

[0005] However, cellulose-based materials leave ice creams with a somewhat unnatural texture due to their crystals, while substituted or microfibrillated cellulose materials disclosed in Patent Documents 1 and 2 improve the texture, but their safety as foods is still unclear and they have not yet been put to practical use. In addition, sugar compositions containing trisaccharides as the main ingredient as in Patent Document 3 do not cause an unpleasant texture in the texture of ice creams, but they do not show a shape-retaining improvement effect sufficient to improve the situation where the surface of the ice cream is easily melted by the outside air when served as soft serve ice cream. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2014-132912 A [Patent Document 2] JP 2018-164443 A [Patent Document 3] JP 2013-31458 A Summary of the Invention [Problem to be solved by the invention]

[0007] To provide ice cream that melts easily in the mouth and does not melt easily even when exposed to air at room temperature or higher, and at the same time to provide a composition for retaining the shape of the ice cream and a method for producing the ice cream. [Means for solving the problem]

[0008] As a result of extensive investigations, the present inventors have found that a specific starch hydrolyzate, specifically, oxidized starch obtained by oxidizing pea starch, can solve the above problems.

[0009] That is, the present invention comprises the following [1] to

[10] . [1] A composition for retaining the shape of ice cream, comprising oxidized starch made from pea starch. [2] The composition for retaining the shape of ice cream according to the above [1], wherein the oxidized starch has a viscosity of 10 mPa·s or more in a 15% (w / v) paste and 6,100 mPa·s or less in a 10% (w / v) paste. [3] The composition for retaining the shape of ice cream described in [1] or [2] above, wherein the shape retention is achieved by preventing melting through. [4] Ice cream mix containing 3-4% (w / w) of oxidized starch derived from pea starch. [5] The ice cream mix according to [4] above, wherein the oxidized starch has a viscosity of 10 mPa·s or more in a 15% (w / v) paste and 6,100 mPa·s or less in a 10% (w / v) paste. [6] Ice cream containing 3-4% (w / w) of oxidized starch derived from pea starch. [7] The ice cream according to [6] above, wherein the oxidized starch has a viscosity of 10 mPa·s or more at 15% (w / v) starch paste and 6,100 mPa·s or less at 10% (w / v) starch paste. [8] A method for producing ice cream, comprising adding oxidized starch made from pea starch to ice cream ingredients at 3 to 4% (w / w) and carrying out a heating process at 65°C or higher. [9] A method of retaining the shape of ice cream by adding oxidized starch made from pea starch to the ice cream ingredients at a concentration of 3-4% (w / w), heating the mixture, and then cooling it.

[10] The method for maintaining the shape of ice cream described in [9] above, wherein the shape is maintained by preventing the ice cream from melting through. Effect of the Invention

[0010] According to the present invention, ice creams that melt easily in the mouth and do not melt easily even when exposed to air at room temperature or higher can be provided. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] "Ice cream" in this invention is an abbreviation of "ice cream products", and as mentioned above, it refers to "ice cream products" defined in the "Ministry Ordinance on Milk and Dairy Products Compositional Standards, etc." (hereinafter referred to as the "Milk Ordinance"), namely, (1) ice cream (milk solids of 15% or more, including milk fat of 8% or more), (2) ice milk (milk solids of 10% or more, including milk fat of 3% or more), or (3) lacto ice cream (milk solids of 3% or more). "Soft serve ice cream" is included in this "ice cream products", and in this specification, all of these terms are used as synonyms.

[0012] The composition for retaining the shape of ice cream, which is the first embodiment of the present invention, contains oxidized starch made from pea starch as an essential component. The oxidized starch generally refers to processed starch obtained by reacting an oxidizing agent such as sodium hypochlorite with starch in a conventional manner, and although there is no particular limitation on the processing method, starch that has been oxidized to a relatively low degree is preferred from the viewpoint of more efficiently obtaining the effects of the present invention. Specifically, when the suspension is heated in a 200 ml beaker at 95°C for 15 minutes and then cooled to 50°C in a 20°C thermostatic bath, the viscosity of the paste is measured with a B-type viscometer (BM type. When the viscosity value is less than 500 mPa·s, rotor No. 2 is used, when the viscosity value is 500-2000 mPa·s, rotor No. 3 is used, and when the viscosity value is 2000-10000 mPa·s, rotor No. 4 is used. 60 rpm, 30 seconds.), the 15% (w / v) viscosity is preferably 10 mPa·s or more and the 10% (w / v) viscosity is 6100 mPa·s or less, and more preferably the 15% (w / v) viscosity is 1800 mPa·s or more and the 10% (w / v) viscosity is 6100 mPa·s or less.

[0013] In addition, when the above-mentioned oxidized starch was used to prepare an ice cream mix described below, (A) the initial viscosity (viscosity at 5°C immediately after production and before the start of storage) was 240 to 2500 mPa·s when measured with a B-type viscometer (BM type. When the viscosity value is less than 500 mPa·s, rotor No. 2 is used, when the viscosity value is 500 to 2000 mPa·s, rotor No. 3 is used, and when the viscosity value is 2000 to 10000 mPa·s, rotor No. 4 is used. 60 rpm, 30 seconds). It is preferable that the viscosity after storage of (B) (viscosity after storage for 24 hours at 5°C) is 550 to 3950 mPa·s, 720 to 3950 mPa·s, or 830 to 3950 mPa·s, and it is more preferable that the difference between these viscosities ((B)-(A)) is 310 to 1500 mPa·s, 330 to 1500 mPa·s, or 390 to 1500 mPa·s. This is because if the initial viscosity is below 240 mPa·s, or the viscosity after storage is below 550 mPa·s, the effect of preventing melting is not observed, and if the initial viscosity exceeds 2500 mPa·s, or the viscosity after storage exceeds 3950 mPa·s, the suitability for producing ice cream decreases, and if the difference in viscosity exceeds 1500 mPa·s, the texture of ice cream becomes less like that of ice cream.

[0014] The content of the oxidized starch in the composition for retaining the shape of ice cream of the present invention is not particularly limited, and it is sufficient that a sufficient amount is contained so that when used, i.e., in the ice cream mix or ice cream, the content is 0.5 to 5% by mass (w / w), 1 to 5% by mass (w / w), preferably 2 to 4% by mass (w / w), and more preferably 3 to 4% by mass (w / w), and for example, 1 to 100 parts by mass is sufficient. In addition to the oxidized starch, raw materials generally used in ice creams can be blended, and for example, one or more of dairy products, sweeteners, oils and fats, stabilizers, emulsifiers, salt, flavorings, fruit juice, fruit pulp, nuts, matcha, cocoa, etc. can also be mixed in.

[0015] The ice cream mix of the present invention is prepared using the above-mentioned composition for retaining the shape of ice cream of the present invention, and is obtained by uniformly stirring and mixing the composition with raw materials such as water, milk, dairy products, sweeteners, fats and oils, stabilizers, emulsifiers, flavors, etc. in a container such as a tank, and in order for the composition for retaining the shape of ice cream of the present invention to fully exert the effects of the present invention, it is preferable to preheat the ice cream mix when mixing it. The temperature may be about 50 to 80°C, and more preferably in the range of 65°C to 80°C.

[0016] The ice cream mix of the present invention is prepared through the above-mentioned preliminary heating step, followed by general ice cream mix production steps such as sterilization, homogenization, cooling, and aging. When this ice cream mix is ​​to be distributed to various locations, it is usually transported at room temperature after a further step of filling it into paper packs, etc. When the ice cream mix is ​​used to produce filled ice cream, it is filled into individual containers and frozen, but when the ice cream mix is ​​used to prepare soft serve ice cream, it is put into a frozen dessert production device at each store, cooled into a cream-like form containing air, and served to customers in a container such as a cone cup.

[0017] The present invention will be described in detail below, but the present invention is not limited thereto. EXAMPLES

[0018] <Starch preparation> Oxidized starch was prepared using peas as the raw material. First, a slurry of 100 parts by mass of starch suspended in 130 parts by mass of water was adjusted to pH 8-11 with 3% sodium hydroxide solution, and 25 parts by mass of 13% sodium hypochlorite was added and reacted at 40°C for 4-5 hours. After the reaction, the mixture was washed with water, dehydrated, and dried to obtain a prototype of oxidized starch (Prototype No. 1). For the other starches, products from Matsutani Chemical Industry Co., Ltd. were used.

[0019] <Ice cream making> Each ice cream was made according to the composition in [Table 1] and the process in [Table 2] below. Next, each ice cream was removed from the mold and transferred to a flat plate, and left to stand at room temperature (20-25°C) and observed for melt-down every 10 minutes for up to 60 minutes. The melt-down state of the ice cream was evaluated according to the evaluation method in [Table 3], and the results are shown in [Table 4]. Note that even if the melting of ice cream was improved, those with poor manufacturability and texture were given an overall rating of ×, and those with slightly poorer texture were given a rating of △.

[0020] [Table 1]

[0021] [Table 2]

[0022] [Table 3]

[0023] [Table 4]

[0024] Because the oxidized starch made from pea starch (prototype No. 1) showed a significant effect in improving the melt-down of ice cream, we decided to make further prototypes of oxidized starch made from pea starch and conduct more detailed studies.

[0025] <Preparation of oxidized starch using pea starch as raw material> Oxidized starch was prepared using peas as the raw material. First, a slurry of 100 parts by mass of starch suspended in 130 parts by mass of water was adjusted to pH 8-11 with 3% sodium hydroxide solution, and 13% sodium hypochlorite was added in the range of 3.85-19.2 and 26.9-30.8 parts by mass. The mixture was reacted at 40°C for 4-5 hours, after which it was washed with water, dehydrated, and dried to obtain six oxidized starch samples (samples No. 2-7).

[0026] [Table 5]

[0027] A detailed study of oxidized starch made from pea starch revealed that an addition amount of 2% was slightly insufficient to improve the melting of ice cream, and that an addition amount of 3% or more was preferable. It was also found that oxidized starch made from pea starch was effective in improving the melting of ice cream, but that oxidized starch with a 15% paste viscosity of at least 10 mPa·s or a 10% paste viscosity of at least 800 mPa·s was preferable. In other words, ice cream to which oxidized starch made from pea starch that met these conditions was added at 3-4% had a rich taste and good melting in the mouth, and was effective in improving melt-off while maintaining the texture typical of ice cream.

[0028] Next, we decided to confirm whether the above-mentioned melting improvement effect could be seen in the same way in the form of soft serve ice cream. Soft serve ice cream prepared with the composition in [Table 1] above and the procedure in [Table 6] below was placed on a wire mesh beaker and left to stand in a thermostatic chamber at 35°C, and the state of melting was photographed every minute for up to 10 minutes. Some of the photographs are shown in [Table 7].

[0029] [Table 6]

[0030] [Table 7]

[0031] When the effect of improving melt-through was examined for soft serve ice cream using Prototype No. 1 (oxidized pea starch), a significant improvement in melt-through was observed, as shown in the photograph in Table 7, even when compared with soft serve ice cream to which a general starch hydrolyzate ("Max 2000N" manufactured by Matsutani Chemical Industry Co., Ltd.) often used in soft serve ice cream for the purpose of shape retention was added. Therefore, a similar improvement in melt-through can be expected not only in ice cream but also in the form of soft serve ice cream.

Claims

1. The composition for retaining the shape of ice cream comprises oxidized starch made from pea starch, and is used to add 3 to 5% (w / w) of the oxidized starch to ice cream.

2. 2. The composition for retaining the shape of ice cream according to claim 1, wherein the oxidized starch has a viscosity of 10 mPa·s or more in a 15% (w / v) paste and 6,100 mPa·s or less in a 10% (w / v) paste.

3. 3. The composition for retaining the shape of ice cream according to claim 1 or 2, wherein the shape is retained by suppressing melting through.

4. An ice cream mix containing 3-5% (w / w) of oxidized starch derived from pea starch.

5. 5. The ice cream mix according to claim 4, wherein the oxidized starch has a viscosity of 10 mPa·s or more in a 15% (w / v) paste and 6,100 mPa·s or less in a 10% (w / v) paste.

6. Ice cream containing 3-5% (w / w) of oxidized starch derived from pea starch.

7. 7. The ice cream according to claim 6, wherein the oxidized starch has a viscosity of 10 mPa·s or more in a 15% (w / v) paste and 6,100 mPa·s or less in a 10% (w / v) paste.

8. A method for producing ice cream, comprising adding oxidized starch made from pea starch to ice cream ingredients at 3-5% (w / w) and carrying out a heating step at 65°C or higher.

9. A method for maintaining the shape of ice cream by adding oxidized starch made from pea starch to ice cream ingredients at a concentration of 3-5% (w / w), heating and then cooling.

10. 10. The method for maintaining the shape of ice cream according to claim 9, wherein the shape is maintained by preventing melting through.

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