Water-in-oil type emulsion for frozen confectionery, frozen confectionery, and method for enhancing flavor of frozen confectionery

Abstract

To provide a technique which can increase a milk flavor and a rich feel of milk and a flavor component, of frozen dessert, with a simple way without worsening melt in a mouth and giving a foreign taste even when the frozen dessert contains a little or no milk solid content or milk fat content.SOLUTION: An oil-in-water emulsified product for frozen dessert contains a deodorized roasted sesame oil. The deodorized roasted sesame oil preferably has a content of 10 to 250 ppm in the oil-in-water emulsified product for frozen dessert. The deodorized roasted sesame oil preferably has a deodorization temperature of 200°C or less. The deodorized roasted sesame oil preferably has a roasting temperature of 250°C or less.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to an oil-in-water emulsion for frozen desserts, frozen desserts, and a method for enhancing the flavor of frozen desserts.

Background Art

[0002] Frozen desserts are one of the frequently eaten confections in Japan. Frozen desserts are classified into ice cream, ice milk, lacto ice (hereinafter also simply referred to as ice creams), and water ices. According to the ordinance regarding the ingredient standards of milk and dairy products (hereinafter also referred to as the milk ordinance), ice cream refers to those with a milk solid content of 15% by mass or more, of which the milk fat content is 8% by mass or more, ice milk refers to those with a milk solid content of 10% by mass or more, of which the milk fat content is 3% by mass or more, and lacto ice refers to those with a milk solid content of 3% by mass or more. Also, according to the standard criteria for foods, additives, etc., water ice is defined as those with a milk solid content of less than 3% by mass. These frozen desserts are produced by mixing and emulsifying water, fat, milk components, sugars, emulsifiers, stabilizers, etc. to form an oil-in-water emulsion, and freezing the oil-in-water emulsion with or without gas as needed.

[0003] Among these frozen desserts, ice cream with a high content of milk solids and milk fat has the richest milk flavor. On the other hand, ice milk and lacto ice are produced using an oil-in-water emulsion made with reduced milk solids and milk fat and plant-derived raw materials such as vegetable oils and soy milk, so they have less milk flavor compared to ice cream and cannot obtain a rich milk flavor. Also, since milk fat and milk solids have the effect of imparting a richness to frozen desserts, when frozen desserts contain flavor components such as vanilla, chocolate, strawberry, matcha, etc., reducing the milk solids and milk fat results in a problem that the richness of these flavor components decreases. Note that the above-mentioned richness means that the strength and quality of the flavor persist in the mouth. Therefore, methods for improving the milk flavor and the richness of milk and flavor components in frozen desserts with little or no milk solids and milk fat have been studied. One such method is to include an oil that exhibits a milk flavor in the oil-in-water emulsion for frozen desserts.

[0004] For example, there is a method of using a milk-fat-like flavor oil containing 5 to 50 ppm of malonyl isoflavone glycoside and 10 to 1000 ppm of δ-lactones (see Patent Document 1), and a triacylglycerol in which only fatty acids having 6 to 10 carbon atoms are bonded as constituent fatty acids and the content of the fatty acid having 8 carbon atoms in the total amount of the constituent fatty acids is 75% by mass or more is contained in the total oil and fat contained in a food that is an emulsion at 0.005 to 3% by mass (see Patent Document 2).

[0005] However, in these methods, there is a problem that complicated steps have to be taken to obtain an oil and fat having a milk flavor. Furthermore, although the milk flavor can be improved by these techniques, the richness of milk and flavor components has not been improved. Therefore, a method for improving the richness of milk and flavor components not only in milk flavor but also in frozen desserts has been studied.

[0006] For example, there is a method of using a frozen dessert oil composition containing 20 to 60% by mass of lauric acid as a constituent fatty acid, having an SFC (solid fat content) of 30 or more at 20°C and an SFC of 8 or more at 30°C (see Patent Document 3), and a method of using a frozen dessert mix having at least one of palm-based oils and lauric-based oils and olive oil, with the content of olive oil being 10 to 50% by mass (see Patent Document 4). However, in Patent Document 3, it is necessary to use an oil and fat with a high SFC, and there is a problem that the texture of the frozen dessert becomes poor. Also, in Patent Document 4, it is necessary to use a large amount of an oil and fat having a strong flavor, and there is a problem that an off-flavor is imparted to the frozen dessert. Thus, different from the previous studies, there is a need for a method that can improve the milk flavor of frozen desserts and the richness of milk and flavor components in a simple way without deteriorating the texture or imparting an off-flavor even when the milk solids and milk fat content are low or absent. Incidentally, in Japan, in order to impart good flavor to foods, fats and oils with flavor have often been added to cooking and foods. In particular, sesame oil has long been popular and used by people.

[0007] Sesame oil is classified into "roasted oil", that is, an oil obtained by roasting sesame seeds and then pressing or extracting them, which has a dark color and a rich sesame flavor, and "light oil", that is, an oil obtained by pressing sesame seeds without roasting them in the same way as ordinary vegetable oils and then degumming, deacidifying, bleaching, and deodorizing, which is transparent and flavorless. Here, since the characteristics of the former roasted oil disappear when it is deodorized, it is used as it is without going through the deodorization process for various foods and beverages, especially for actively imparting sesame flavor mainly to Chinese cuisine and Japanese cuisine. (See, for example, paragraph

[0007] of Patent Document 5)

[0008] In addition, as inventions related to oil and fat compositions using roasted sesame oil, there are an oil and fat composition in which a very small amount of about 50 ppm of roasted sesame oil is added to an oil having an odor to suppress both the odor and the flavor of the roasted oil (see Patent Document 6), a refined oil having a flavor obtained by adding roasted sesame oil so as to be 50% or more in the refined oil (see Patent Document 7), and the like. In addition, as described above, since the characteristics of the roasted oil disappear when it is deodorized, it is not usually deodorized to be refined oil, and there is only an oil and fat composition in which a small amount of 0.01 to 1% of deodorized roasted sesame oil is added to an oil having an odor to suppress both the odor and the flavor of the roasted oil (see Patent Document 8).

Prior Art Documents

Patent Documents

[0009]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

[0010] Therefore, the problem to be solved by the present invention is to provide a method that can improve the milk flavor of frozen desserts and the richness of milk and flavor components in a simple manner without causing deterioration of the mouthfeel or imparting off-flavors, even when the milk solids content and milk fat content are low or when they are not contained. Examples of the case where the milk solids content and milk fat content are not contained include the case of using plant-based milk instead of animal dairy products. [Means for Solving the Problems]

[0011] As a result of various studies to solve the above problems, the present inventors surprisingly found that by using deodorized roasted sesame oil, which is usually not deodorized, in the production of an oil-in-water emulsion for frozen desserts, the milk flavor of the frozen dessert is improved and a richness of milk and flavor components is also imparted.

[0012] The present invention is based on the above findings, that is, (1) An oil-in-water emulsion for frozen desserts containing deodorized roasted sesame oil. (2) The oil-in-water emulsion for frozen desserts according to (1), wherein the content of deodorized roasted sesame oil is 10 to 250 ppm in the oil-in-water emulsion for frozen desserts. (3) The oil-in-water emulsion for frozen desserts according to (1) or (2), wherein the deodorization temperature of the deodorized roasted sesame oil is 200°C or lower. (4) An oil-in-water emulsion for frozen confections as described in any one of (1) to (3), wherein the roasting temperature of the deodorized roasted sesame oil is 250°C or lower. (5) An oil-in-water emulsion for frozen confections as described in any one of (1) to (4), wherein the milk solid content is less than 15% by mass or the milk fat content is less than 8% by mass. (6) A method for producing an oil-in-water emulsion for frozen confections, which comprises a step of incorporating deodorized roasted sesame oil. (7) A frozen confection containing deodorized roasted sesame oil. (8) A method for enhancing the flavor of a frozen confection, which comprises incorporating deodorized roasted sesame oil. It relates to the above.

Effect of the Invention

[0013] According to the present invention, even when the milk solid content or the milk fat content is small or not contained, it is possible to improve the milk flavor of the frozen confection without deteriorating the taste or imparting an off-flavor, and to provide a frozen confection having a rich feeling of milk and flavor components.

Mode for Carrying Out the Invention

[0014] Hereinafter, the present invention will be described in detail. First, the deodorized roasted sesame oil used in the present invention will be described. The deodorized roasted sesame oil used in the present invention is an oil obtained by roasting sesame seeds, then pressing or extracting the roasted sesame oil, and then deodorizing it. Among the conventionally known sesame oils, there are roasted oils having a dark color and a strong sesame flavor, and colorless and odorless refined oils. However, the deodorized roasted sesame oil used in the present invention is an oil different from any of these. The pressing or extraction method is not particularly limited, and a known method can be used.

[0015] The roasting temperature of the deodorized roasted sesame oil used in the present invention refers to the roasting temperature of the sesame seeds used for producing the deodorized roasted sesame oil. The roasting temperature of the deodorized roasted sesame oil is preferably 120 to 250°C, more preferably 150 to 210°C, from the viewpoint of preferably obtaining the effect of improving the milk flavor and imparting a rich feeling of milk and flavor components, and not generating an off-flavor.

[0016] Regarding the decolorization of the above-mentioned roasted sesame oil, it may or may not be carried out, but it is preferably not decolorized from the viewpoint of flavor maintenance. When decolorization is carried out, the decolorization method is not particularly limited, and known methods can be used. The method for deodorizing the above-mentioned roasted sesame oil is not particularly limited, but it is preferably deodorized by vacuum steam distillation commonly used in the refining of fats and oils.

[0017] The deodorization temperature of the deodorized roasted sesame oil used in the present invention refers to the temperature of the above-mentioned vacuum steam distillation. The deodorization temperature of the deodorized roasted sesame oil is not particularly limited and may be the same as the deodorization temperature of ordinary fats and oils. However, from the viewpoint of preferably improving the milk flavor of the present invention and giving a rich feeling to the milk and flavor components, it is preferably 200 ° C or lower, more preferably 160 ° C or lower, and most preferably 130 ° C or lower.

[0018] When the deodorization temperature exceeds 200 ° C, the resulting deodorized roasted sesame oil is likely to be imparted with a heating odor, and this heating odor may easily appear as an off-flavor. Regarding the lower limit of the deodorization temperature, it is preferably 90 ° C or higher from the viewpoint of obtaining a good deodorization effect. Regarding the time for performing the above-mentioned deodorization, it can be appropriately selected in the range of 10 to 300 minutes under reduced pressure, but it is preferably 30 to 150 minutes, and more preferably 60 to 150 minutes. By performing deodorization for the time within the above range, the generation of heating odor during deodorization can be suppressed, and a good deodorization effect can be obtained.

[0019] From the viewpoints of suppressing the deterioration of fats and oils and maintaining the flavor, the degree of reduced pressure is preferably 1500 Pa or less, more preferably 900 Pa or less in terms of absolute pressure. In addition, from the viewpoints of suppressing the deterioration of fats and oils and maintaining the flavor, the blowing amount of steam in steam distillation is preferably 1 to 8% by mass, more preferably 2 to 6% by mass based on the fats and oils.

[0020] In addition, even if the descriptions of the above deodorization temperature, roasting temperature, degree of vacuum reduction, amount of steam injection, etc. related to deodorized roasted sesame oil specify an article by the method of manufacturing the article, at the time of filing the present application, there was a situation where it was impossible to specify all the characteristics of deodorized roasted sesame oil. Specifically, in order to confirm the characteristics of deodorized roasted sesame oil related to the effects of deodorized roasted sesame oil described in this specification, it is necessary to establish and specify a new measurement method, and for this purpose, it requires extremely excessive economic expenditure and time. Therefore, in view of the nature of patent applications requiring rapidity, etc., the applicant described the respective conditions related to the above deodorization and roasting, etc.

[0021] Next, the water-in-oil emulsion for frozen desserts of the present invention will be described. The water-in-oil emulsion for frozen desserts in the present application is a water-in-oil emulsion containing fats and oils, water, and other raw materials, which becomes a frozen dessert when frozen. One of the characteristics of the water-in-oil emulsion for frozen desserts of the present invention is that it contains the above deodorized roasted sesame oil. By containing the above deodorized roasted sesame oil, even when the milk solids or milk fat content is low or not contained, the milk flavor of the water-in-oil emulsion for frozen desserts of the present invention or the frozen dessert produced from the water-in-oil emulsion for frozen desserts of the present invention can be improved, and a rich feeling of milk and flavor components can be given.

[0022] In addition, in this specification, the water-in-oil emulsion for frozen desserts and frozen desserts with low milk solids or milk fat content refer to those with a milk solids content of less than 15% by mass or a milk fat content of less than 8% by mass in the water-in-oil emulsion for frozen desserts. Milk solids refer to components derived from animal milk other than water (the total of milk fat and non-fat milk solids), and milk fat refers to the fat component derived from animal milk among the milk solids.

[0023] The content of the deodorized roasted sesame oil in the water-in-oil type emulsion for frozen confections of the present invention can be arbitrarily set within a range that does not affect the functions and flavors of the water-in-oil type emulsion for frozen confections and the flavors of the frozen confections produced from the water-in-oil type emulsion for frozen confections of the present invention, depending on the required flavor intensity and quality. In terms of more preferably obtaining the effect of improving the milk flavor of the water-in-oil type emulsion for frozen confections of the present invention and the frozen confections produced from the water-in-oil type emulsion for frozen confections of the present invention and giving a rich feeling of milk and flavor components, the content of the deodorized roasted sesame oil is preferably 10 to 250 ppm in the water-in-oil type emulsion for frozen confections, more preferably 20 to 200 ppm, and most preferably 25 to 150 ppm. When the content of the deodorized roasted sesame oil is 250 ppm or less in the water-in-oil type emulsion for frozen confections, while improving the milk flavor and giving a rich feeling of milk and flavor components, it is possible to prevent the flavor derived from the deodorized roasted sesame oil from strongly appearing and being felt as an off-flavor. When the content of the deodorized roasted sesame oil is 10 ppm or more in the water-in-oil type emulsion for frozen confections, the effect of improving the milk flavor and giving a rich feeling of milk and flavor components can be surely obtained.

[0024] In addition to the above deodorized roasted sesame oil, the water-in-oil type emulsion for frozen confections of the present invention contains other fats and oils. There are no particular restrictions on the above other fats and oils. For example, vegetable fats and oils such as palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, safflower oil, linseed oil, grape seed oil, chia seed oil, macadamia nut oil, almond oil, sunflower oil, high-oleic sunflower oil, safflower oil, high-oleic safflower oil, mango kernel oil, sal fat, illipe fat, cocoa butter, shea butter, etc., animal fats and oils such as beef tallow, lard, milk fat, fish oil, whale oil, etc., and processed fats and oils obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and transesterification can be used.

[0025] In the present invention, these fats and oils can be used alone as other fats and oils, or two or more of them can be used in combination. In terms of improving the taste of frozen confections produced using the oil-in-water emulsion for frozen confections of the present invention, it is preferable to use palm oil, palm kernel oil, coconut oil, and processed fats and oils obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and transesterification. Among these, it is more preferable to use fats and oils in which the lauric acid residue in the fatty acid residues constituting the fats and oils is 35% by mass or more, for example, palm kernel oil and coconut oil, and processed fats and oils obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and transesterification. When using fats and oils in which the lauric acid residue is 35% by mass or more, the usage ratio is preferably 30% by mass or more in the fats and oils used in the oil-in-water emulsion from the viewpoint of melt-in-the-mouth property, and more preferably 40% by mass or more. The fats and oils referred to here include roasted and deodorized sesame oil and the fat and oil components contained in other raw materials described later. Note that the fatty acid residue means an acyl group (RCO-) which is an organic group obtained by removing a hydroxyl group from a fatty acid (RCOOH; for example, R is a hydrocarbon group).

[0026] The fat and oil content of the oil-in-water emulsion for frozen confections of the present invention is preferably 1 to 40% by mass, more preferably 3 to 25% by mass, and most preferably 5 to 15% by mass in the oil-in-water emulsion for frozen confections. When the fat and oil content is within the above range, the emulsification of the oil-in-water emulsion for frozen confections becomes stable and the flavor becomes good. Note that the fat and oil content of the oil-in-water emulsion for frozen confections of the present invention described above is the total amount of the above-mentioned deodorized roasted sesame oil and other fats and oils and the fat and oil components contained in other raw materials described later. Among the fats and oils of the oil-in-water emulsion for frozen confections of the present invention described above, the fat and oil derived from other raw materials described later is preferably 8% by mass or less, and more preferably 5% by mass or less in the oil-in-water emulsion for frozen confections.

[0027] In addition, in order to improve the milk flavor of the frozen confectionery produced from the oil-in-water emulsion for frozen confectionery of the present invention and not reduce the effect of imparting a rich feeling of milk and flavor components, it is preferable not to contain fats and oils that are liquid at normal temperature (25°C), such as corn oil and olive oil, other than the above-mentioned deodorized roasted sesame oil. The amount of fats and oils that are liquid at normal temperature is preferably 5% by mass or less in the fat content of the oil-in-water emulsion for frozen confectionery of the present invention, from the viewpoint that the effect of improving the milk flavor of the frozen confectionery and imparting a rich feeling of milk and flavor components can be preferably obtained. More preferably, it is 3% by mass or less, and particularly preferably 2% by mass or less.

[0028] Since the present invention can obtain a high effect when the milk fat content is low or not contained, the milk fat content (milk fat) in the oil-in-water emulsion for frozen confectionery of the present invention is preferably less than 8% by mass, more preferably 6% by mass or less, and most preferably 4% by mass or less. Note that the milk fat contained in the oil-in-water emulsion for frozen confectionery of the present invention is the total of the milk fat contained in the fats and oils and other raw materials.

[0029] In addition, the content of milk solids in the oil-in-water emulsion for frozen confectionery of the present invention is preferably less than 15% by mass, and more preferably 12% by mass or less in the oil-in-water emulsion for frozen confectionery. Note that the milk solids contained in the oil-in-water emulsion for frozen confectionery of the present invention are the total of the milk solids contained in the fats and oils and other raw materials.

[0030] The oil-in-water emulsion for frozen confectionery of the present invention preferably contains 2% by mass or more of the solids of animal milk or plant milk such as soy milk as the solids of the oil-in-water emulsion for frozen confectionery, in terms of enhancing the flavor enhancing effect of the frozen confectionery. The upper limit of the solids of the plant milk is not particularly limited, but is generally preferably 12% by mass or less from the viewpoint that the flavor improving effect of the present invention is easily exhibited.

[0031] The oil-in-water emulsion for frozen confectionery of the present invention preferably contains whey minerals in that it can further enhance the effect of improving the milk flavor of the frozen confectionery produced from the oil-in-water emulsion for frozen confectionery of the present invention and imparting a rich feeling of milk and flavor components. Whey minerals are obtained by removing proteins and lactose from milk or whey as much as possible, and are characterized by containing a high concentration of milk ash. Therefore, its mineral composition is close to the ratio of the mineral composition in the raw milk or whey. The whey minerals used in the present invention are preferably such that the calcium content in the solid content is less than 2% by mass, more preferably less than 1% by mass, in that they improve the milk flavor of the frozen confectionery produced from the water-in-oil emulsion for frozen confectionery of the present invention and enhance the richness of milk and flavor components. Note that the lower the calcium content, the more preferable. Hereinafter, when simply referred to as "solid content" in this specification, it refers to the total amount of all components excluding water.

[0032] Whey minerals produced from milk by a normal production method have a calcium content in the solid content of 5% by mass or more. The whey minerals with a calcium content of less than 2% by mass can be obtained by using acidic whey prepared from milk with calcium reduced in advance when removing lactose and proteins from milk or whey by membrane separation and / or ion exchange and further by cooling to obtain whey minerals, or by inserting a step of removing calcium when producing whey minerals from sweet whey. However, in terms of industrial implementation efficiency and cost, it is preferable to adopt a method of inserting a step of removing calcium after concentrating minerals to a certain extent when producing whey minerals from sweet whey. The method of removing calcium used here is not particularly limited, and known methods such as a precipitation method by temperature control and retention can be adopted.

[0033] The form of the whey minerals used in the water-in-oil emulsion for frozen confectionery of the present invention is not particularly limited, and any form such as a fluid form, a paste form, a solid form, a powder form, etc. can be used. The content of the whey minerals in the water-in-oil emulsion for frozen confectionery of the present invention is preferably 0.002 to 0.1% by mass, more preferably 0.004 to 0.05% by mass, as the solid content in the water-in-oil emulsion for frozen confectionery.

[0034] The water used in the water-in-oil type emulsion for frozen confections of the present invention can be the water used when producing a normal water-in-oil type emulsion for frozen confections. For example, tap water, mineral water, etc. can be mentioned. The water content of the water-in-oil type emulsion for frozen confections of the present invention is preferably 50 to 85% by mass, and more preferably 55 to 80% by mass. Note that the water content of the water-in-oil type emulsion for frozen confections of the present invention described above includes the moisture contained in the other raw materials described later.

[0035] The other raw materials other than deodorized roasted sesame oil, fats and oils, water, and whey minerals used in the water-in-oil type emulsion for frozen confections of the present invention are not particularly limited, and the raw materials used when producing a normal water-in-oil type emulsion for frozen confections can be used. For example, milk and dairy products, saccharides, high-intensity sweeteners, fruits, vegetables, beans, grains, seeds and their processed products, eggs and their processed products, emulsifiers, antioxidants, stabilizers, colorants, flavoring materials, seasonings, fragrances, pH adjusters, food preservatives, shelf-life improvers, food additives, other food materials, etc. can be mentioned. One or more of these can be used. Examples of the above-mentioned milk include animal milk obtained from animals such as cows, goats, and sheep, and skim milk. Examples of the above-mentioned dairy products include skim milk powder, whole milk powder, fermented milk, fresh cream, compound cream, butter, cheese, yogurt, condensed milk, sweetened condensed milk, concentrated milk, whey, whey powder, etc.

[0036] Examples of the above-mentioned saccharides include granulated sugar, sucrose, lactose, glucose, fructose, granulated sugar, brown sugar, maltose, powdered sugar, liquid sugar, isomerized sugar, inverted sugar, enzyme saccharified starch syrup, isomerized starch syrup, sucrose-bound starch syrup, reduced starch saccharides, fructooligosaccharides, soy oligosaccharides, galactooligosaccharides, lactulose oligosaccharides, raffinose, lactulose, palatinose oligosaccharides and other saccharides, sugar alcohols such as sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, etc. The content of saccharides in the oil-in-water emulsion for frozen desserts of the present invention is preferably 5 to 30% by mass in terms of solid content in the oil-in-water emulsion for frozen desserts, and more preferably 10 to 25% by mass. The content of saccharides in the oil-in-water emulsion for frozen desserts of the present invention includes saccharides contained in other components as well.

[0037] Examples of the high-intensity sweeteners include sodium saccharin, aspartame, acesulfame potassium, sucralose, stevia, neotame, licorice, glycyrrhizin, glycyrrhizinate, dihydrochalcone, thaumatin, monellin, and the like. Examples of the fruits, vegetables, beans, grains, seeds and their processed products include fruits and vegetables such as fruits, pulps, fruit juices, beans such as soybeans and green peas, grains such as wheat, barley, and rice, seeds such as almonds, macadamia nuts, and coconuts, vegetable milks derived from beans, grains, and seeds such as soy milk, almond milk, and coconut milk, and jams, pastes, powders, dried products, etc. manufactured by processing these.

[0038] Examples of the eggs and their processed products include whole eggs, egg yolks, egg whites, sweetened whole eggs, sweetened egg yolks, sweetened egg whites, dried whole eggs, dried egg yolks, dried egg whites, etc., frozen whole eggs, frozen egg yolks, frozen egg whites, frozen sweetened whole eggs, frozen sweetened egg yolks, frozen sweetened egg whites, enzymatically treated whole eggs, enzymatically treated egg yolks, and the like.

[0039] Examples of the emulsifiers include glycerin fatty acid esters, glycerin acetic acid fatty acid esters, glycerin lactic acid fatty acid esters, glycerin succinic acid fatty acid esters, glycerin tartaric acid fatty acid esters, glycerin citric acid fatty acid esters, glycerin diacetyl tartaric acid fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, sucrose acetate isobutyrate, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, propylene glycol fatty acid esters, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride, lecithin, lysophosphatidylcholine, milk fat globule membrane, and the like. The content of the emulsifier in the oil-in-water emulsion for frozen confections of the present invention is preferably 0.05 to 0.5% by mass in the oil-in-water emulsion for frozen confections.

[0040] Examples of the antioxidant include tocopherol and tea extract.

[0041] Examples of the stabilizer include thickening polysaccharides such as locust bean gum, tamarind seed gum, carrageenan, xanthan gum, glucomannan, tara gum, guar gum, gellan gum, gum arabic, agar, gelatin, pectin, sodium alginate, starches, and modified starches.

[0042] Examples of the coloring agent include β-carotene, caramel, and red kojic pigment.

[0043] Examples of the flavoring material include materials having flavor components such as chocolate, cocoa powder, cocoa mass, tea leaves such as matcha, black tea, and green tea and their powders, honey, sweet sake, and Western liquor.

[0044] Examples of the seasoning include potassium chloride, sodium chloride, table salt, and spices.

[0045] The content of the other raw materials of the oil-in-water emulsion for frozen confections of the present invention is preferably 10 to 49% by mass in the oil-in-water emulsion for frozen confections, and more preferably 15 to 40% by mass. The contents of the oil, water, and other raw materials of the oil-in-water emulsion for frozen confections of the present invention can be freely set so that the total is 100% by mass as long as the ability as an oil-in-water emulsion for frozen confections can be exhibited, but it is preferable that the contents of all of them are within the above preferable ranges. Here, the content of the other raw materials means the amount excluding the oil component or water when the other raw materials contain an oil component or water.

[0046] In the present invention, the oil-in-water emulsion includes those containing a multiple emulsion type such as an oil-in-water-in-oil type.

[0047] Next, a method for producing the water-in-oil emulsion for frozen confections of the present invention will be described. One of the features of the method for producing the water-in-oil emulsion for frozen confections of the present invention is that it includes a step of containing the above-mentioned deodorized roasted sesame oil. Except for including the step of containing the above-mentioned deodorized roasted sesame oil, it may be the same as the usual method for producing a water-in-oil emulsion for frozen confections. Note that the step of containing the above-mentioned deodorized roasted sesame oil may be at any stage of production, but it is preferable in terms of obtaining a high effect of the present invention that it is before emulsification. In that case, it is most preferable to mix the above-mentioned deodorized roasted sesame oil and other fats and oils at the stage of obtaining the oil phase. Also, the step of mixing the above-mentioned deodorized roasted sesame oil can be carried out in several portions, but it is preferable to mix it at once. Further, it is preferable to perform homogenization after emulsification.

[0048] Below, one mode of a preferable production method will be described. Heat and melt the above-mentioned deodorized roasted sesame oil and other fats and oils, mix them, add other oil-soluble raw materials as necessary here, stir, and obtain an oil phase in which these are dispersed and dissolved. Next, add other water-soluble raw materials to heated water (preferably 50 to 75°C), stir, and obtain an aqueous phase in which these are dispersed and dissolved. Then, add the oil phase to the aqueous phase, mix and stir to emulsify, and obtain a water-in-oil preliminary emulsion.

[0049] Next, the obtained preliminary emulsion is homogenized by a homogenizing device such as a valve-type homogenizer, a homomixer, or a colloid mill. The homogenization pressure is not particularly limited, but it is preferably 0 to 200 MPa. When homogenization is performed using a two-stage homogenizer, for example, it is preferable to perform the first stage at 3 to 150 MPa and the second stage at 15 to 200 MPa. Also, after homogenization, other raw materials may be further added and mixed as necessary.

[0050] After homogenizing the above-mentioned preliminary emulsion, if necessary, UHT, HTST, low-temperature sterilization, batch sterilization, retort sterilization, microwave heating, etc. can be carried out using direct heating methods such as injection type and infusion type, or indirect heating methods such as plate type, tubular type, and scraping type. Heating sterilization or heat sterilization treatment may also be carried out by heat cooking such as direct fire. Furthermore, it may be homogenized again after heat sterilization if necessary.

[0051] The conditions for heat sterilization are not particularly limited as long as they are within the range of conditions that can obtain the sterilization effect, but it is preferable to carry out heat sterilization by heating at 60 to 100 °C for 5 seconds to 60 minutes. After homogenizing the above-mentioned preliminary emulsion, it is preferably cooled to 0 to 10 °C. The cooling may be either slow cooling or rapid cooling, but it is preferably carried out by rapid cooling. Here, rapid cooling refers to cooling at a cooling rate of -0.5 °C / min or more, preferably -1.0 °C / min or more. After cooling, aging is carried out. The temperature for aging is preferably 0 to 10 °C. Also, the time for carrying out aging is not particularly limited, but it is preferably carried out for 1 to 48 hours, and more preferably for 5 to 36 hours. Also, if necessary, after aging, the water-in-oil type emulsion for frozen confectionery of the present invention can be stored at 0 to 10 °C.

[0052] The water-in-oil type emulsion for frozen confectionery of the present invention can also be obtained by mixing the water-in-oil type emulsion for frozen confectionery containing deodorized roasted sesame oil obtained by the above-mentioned production method with other water-in-oil type emulsions for frozen confectionery.

[0053] Next, the frozen confectionery of the present invention will be described. The frozen confectionery of the present invention contains the above-mentioned deodorized roasted sesame oil, and is preferably a frozen confectionery produced using the water-in-oil emulsion for frozen confectionery of the present invention. The frozen confectionery referred to in the present invention is a general term for foods eaten in a frozen state, and is classified into ice cream, ice milk, lacto ice, and ice confectionery in the ordinance related to the component standards of milk and dairy products in Japan. As described above, ice cream refers to a product with a milk solid content of 15% by mass or more, of which the milk fat content is 8% by mass or more, ice milk refers to a product with a milk solid content of 10% by mass or more, of which the milk fat content is 3% by mass or more, and lacto ice refers to a product with a milk solid content of 3% by mass or more. Specific examples of frozen confectionery include ice cream, soft serve, shaved ice, gelato, sherbet, frozen yogurt, sorbet, ice candy, frappe, etc.

[0054] Since the content of milk solids in the frozen confectionery of the present invention has a high effect when the milk fat of the present invention is low, it is preferably less than 15% by mass in the frozen confectionery, and more preferably 12% by mass or less.

[0055] Since the content of milk fat in the frozen confectionery of the present invention has a high effect when the milk fat of the present invention is low, it is preferably less than 8% by mass in the frozen confectionery, more preferably 6% by mass or less, and most preferably 4% by mass or less.

[0056] In addition, the frozen confectionery of the present invention preferably contains 2% by mass or more of the solid content of animal milk or plant milk such as soy milk because the effect of enhancing the flavor of the frozen confectionery is further enhanced. The upper limit of the solid content of plant milk is not particularly limited, but is generally preferably 12% by mass or less from the viewpoint that the flavor improving effect of the present invention is easily exhibited.

[0057] The content of the above-mentioned deodorized roasted sesame oil in the frozen confectionery of the present invention is preferably 10 to 250 ppm in the frozen confectionery, more preferably 20 to 200 ppm, and even more preferably 25 to 150 ppm.

[0058] The frozen confectionery of the present invention can be produced in the same manner as ordinary frozen confectionery, except that the deodorized roasted sesame oil is used. Specifically, for example, there are a method of directly mixing the frozen confectionery and the deodorized roasted sesame oil, a method of freezing while mixing the deodorized roasted sesame oil into an oil-in-water emulsion for frozen confectionery, and a method of freezing the oil-in-water emulsion for frozen confectionery of the present invention. Among them, the method of freezing the oil-in-water emulsion for frozen confectionery is preferable in that it can more preferably improve the milk flavor of the frozen confectionery and give a rich feeling of milk and flavor components, and is less likely to produce an off-flavor derived from the deodorized roasted sesame oil. Regarding the constituent components and their amounts in the frozen confectionery of the present invention, for example, the types and their preferable amounts of water, fats and oils, whey minerals and other raw materials can be the same as those of water, fats and oils, whey minerals and other raw materials in the above-mentioned oil-in-water emulsion for frozen confectionery. The preferable amounts of the various components mentioned above in the oil-in-water emulsion can be the preferable amounts in the frozen confectionery.

[0059] A preferable embodiment of producing the frozen confectionery of the present invention is shown below. For example, the oil-in-water emulsion for frozen confectionery of the present invention can be cooled while stirring using a freezer, and preferably frozen while being aerated to produce the frozen confectionery of the present invention. The freezer is not particularly limited as long as it is for producing frozen confectionery. For example, using "Soft Freezer 191BAR / PSP" of Carpigiani, the oil-in-water emulsion for frozen confectionery can be cooled while stirring, aerated, and frozen to produce the frozen confectionery of the present invention.

[0060] When the frozen confectionery of the present invention is produced using the oil-in-water emulsion for frozen confectionery of the present invention, other raw materials that can be used in the oil-in-water emulsion for frozen confectionery of the present invention can be further contained as necessary within a range that does not impair the effect of improving the milk flavor of the frozen confectionery of the present invention and giving a rich feeling of milk and flavor components. The other raw materials to be further contained may be added in addition to the oil-in-water emulsion for frozen confectionery, or may be added after freezing into a frozen confectionery. The other raw materials to be further contained are preferably 25 parts by mass or less, more preferably 15 parts by mass or less, based on 100 parts by mass of the oil-in-water emulsion for frozen confectionery.

[0061] When manufacturing the frozen confectionery of the present invention, the cooling temperature is preferably -10 to -30°C. The overrun of the frozen confectionery of the present invention is preferably 50% or more, and more preferably 70 to 150%. The overrun of the frozen confectionery is an index of the amount of gas contained in the frozen confectionery, and can be obtained by dividing the volume of the gas contained in the frozen confectionery by the volume of the water-in-oil emulsion in the frozen confectionery water and expressing it as a percentage. For example, if 50% of the volume of a certain frozen confectionery is air, the overrun of that frozen confectionery is 100%.

[0062] The overrun of the frozen confectionery is a value that affects the mouthfeel of the frozen confectionery. Generally, when the overrun is low, the mouthfeel is heavy, and when the overrun is high, the mouthfeel is light. When the overrun of the frozen confectionery is within the above range, the mouthfeel is good, and it is preferable because it is easy to feel the effect of improving the milk flavor of the frozen confectionery of the present invention and the richness of the milk and flavor components.

[0063] Next, a method for enhancing the flavor of the frozen confectionery of the present invention will be described. One of the features of the method for enhancing the flavor of the frozen confectionery of the present invention is to contain the above-mentioned deodorized roasted sesame oil in the frozen confectionery. By the method for enhancing the flavor of the frozen confectionery of the present invention, even when the water-in-oil emulsion for frozen confectionery and the frozen confectionery have little or no milk solids or milk fat, the milk flavor of the frozen confectionery can be improved and enhanced to have a good richness of milk and flavor components. The milk flavor generally refers to the flavor of animal milk such as cow's milk, but in this specification, the "milk flavor" includes not only the flavor of animal milk but also the flavor of plant-based milk such as soy milk. Similarly, in this specification, when referring to the richness of milk, it includes not only the richness of animal milk but also the richness of plant-based milk. The preferable addition amount and addition method of the above-mentioned deodorized roasted sesame oil to the water-in-oil emulsion for frozen confectionery and the frozen confectionery are as described above.

Examples

[0064] The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention is not limited by these examples in any way.

[0065] <Manufacture of Deodorized Roasted Sesame Oil> [Production Example 1] To un-deodorized roasted sesame oil (roasting temperature: 160°C or higher and less than 200°C), deodorization (deodorization temperature 120°C, 120 minutes, amount of steam blown in is 5% by mass based on the oil and fat, under reduced pressure of 4.0×10 2 Pa or less) was carried out to obtain deodorized roasted sesame oil A.

[0066] [Production Example 2] To un-deodorized roasted sesame oil (roasting temperature: 160°C or higher and less than 200°C), deodorization (deodorization temperature 100°C, 150 minutes, amount of steam blown in is 5% by mass based on the oil and fat, under reduced pressure of 4.0×10 2 Pa or less) was carried out to obtain deodorized roasted sesame oil B.

[0067] [Production Example 3] To un-deodorized roasted sesame oil (roasting temperature: 160°C or higher and less than 200°C), deodorization (deodorization temperature 250°C, 60 minutes, amount of steam blown in is 5% by mass based on the oil and fat, under reduced pressure of 4.0×10 2 Pa or less) was carried out to obtain deodorized roasted sesame oil C.

[0068] <Manufacture of Whey Minerals> Sweet whey obtained as a by-product when manufacturing cheese was separated by a nanofiltration membrane and further concentrated by reverse osmosis membrane separation. Then, the precipitate generated by heat treatment at 80°C for 20 minutes was removed by centrifugation to obtain a liquid whey mineral with a solid content of 37% by mass. The calcium content in the solid content of the obtained whey mineral was 0.14% by mass.

[0069] <Manufacture of Oil-in-Water Emulsion for Frozen Desserts> [Example 1] 8 parts by mass of coconut oil and 0.004 parts by mass of deodorized roasted sesame oil A (40 ppm in the water-in-oil emulsion) were heated to 55°C and dissolved and mixed to obtain a mixed oil. 0.2 parts by mass of glycerin fatty acid ester was added thereto and further stirred to be dispersed and dissolved to obtain an oil phase. 63.6 parts by mass of water was heated to 55°C, and 15 parts by mass of granulated sugar, 5 parts by mass of starch syrup (solid content 75% by mass), 8 parts by mass of non-fat dry milk, and 0.2 parts by mass of guar gum were added and stirred to be dispersed and dissolved to obtain an aqueous phase. The oil phase was added to the aqueous phase, stirred, mixed, and emulsified to obtain a preliminary emulsion. This preliminary emulsion was homogenized, heat-sterilized, rapidly cooled, and aged at 4°C for 24 hours to obtain the water-in-oil emulsion (1) for frozen confectionery of the present invention. The milk solid content of the water-in-oil emulsion (1) for frozen confectionery of the present invention was 7.7% by mass, and the milk fat content was 0.1% by mass. In addition, among the constituent fatty acid residues of the coconut oil used, the lauric acid residue was 50% by mass.

[0070] [Example 2] The water-in-oil emulsion (2) for frozen confectionery of the present invention was obtained by the same formulation and production method as in Example 1, except that 0.004 parts by mass of deodorized roasted sesame oil A was changed to 0.004 parts by mass of deodorized roasted sesame oil B. The milk solid content of the water-in-oil emulsion (2) for frozen confectionery of the present invention was 7.7% by mass, and the milk fat content was 0.1% by mass.

[0071] [Example 3] The water-in-oil emulsion (3) for frozen confectionery of the present invention was obtained by the same formulation and production method as in Example 1, except that 0.004 parts by mass of deodorized roasted sesame oil A was changed to 0.004 parts by mass of deodorized roasted sesame oil C. The milk solid content of the water-in-oil emulsion (3) for frozen confectionery of the present invention was 7.7% by mass, and the milk fat content was 0.1% by mass.

[0072] [Example 4] The water-in-oil emulsion (4) for frozen confectionery of the present invention was obtained by the same formulation and production method as in Example 1, except that 0.004 parts by mass of deodorized roasted sesame oil A was changed to 0.002 parts by mass (20 ppm in the water-in-oil emulsion). The milk solid content of the water-in-oil emulsion (4) for frozen confectionery of the present invention was 7.7% by mass, and the milk fat content was 0.1% by mass.

[0073] [Example 5] The oil-in-water emulsion (5) for frozen confections of the present invention was obtained in the same formulation and production method as in Example 1, except that 0.004 part by mass of deodorized roasted sesame oil A was changed to 0.008 part by mass (80 ppm in the oil-in-water emulsion). The milk solid content of the oil-in-water emulsion (5) for frozen confections of the present invention was 7.7% by mass, and the milk fat content was 0.1% by mass.

[0074] [Example 6] The oil-in-water emulsion (6) for frozen confections of the present invention was obtained in the same formulation and production method as in Example 1, except that 0.004 part by mass of deodorized roasted sesame oil A was changed to 0.012 part by mass (120 ppm in the oil-in-water emulsion). The milk solid content of the oil-in-water emulsion (6) for frozen confections of the present invention was 7.7% by mass, and the milk fat content was 0.1% by mass.

[0075] [Example 7] The oil-in-water emulsion (7) for frozen confections of the present invention was obtained in the same formulation and production method as in Example 1, except that 0.004 part by mass of deodorized roasted sesame oil A was changed to 0.02 part by mass (200 ppm in the oil-in-water emulsion). The milk solid content of the oil-in-water emulsion (7) for frozen confections of the present invention was 7.7% by mass, and the milk fat content was 0.1% by mass.

[0076] [Example 8] The oil-in-water emulsion (8) for frozen confections of the present invention was obtained in the same formulation and production method as in Example 1, except that 4 parts by mass of salt-free butter (milk fat content 83% by mass, non-fat milk solid content 1% by mass) was added, 8 parts by mass of coconut oil was changed to 4 parts by mass, 8 parts by mass of skim milk powder was changed to 12 parts by mass, and 63.6 parts by mass of water was changed to 59.6 parts by mass. The milk solid content of the oil-in-water emulsion (8) for frozen confections of the present invention was 11.4% by mass, and the milk fat content was 3.3% by mass.

[0077] [Example 9] The oil-in-water emulsion (9) for frozen confections of the present invention was obtained in the same formulation and production method as in Example 1, except that 8 parts by mass of coconut oil was changed to 4 parts by mass and 63.6 parts by mass of water was changed to 67.6 parts by mass. The milk solid content of the oil-in-water emulsion (9) for frozen confections of the present invention was 7.7% by mass, and the milk fat content was 0.1% by mass.

[0078] [Example 10] An oil-in-water emulsion (10) for frozen confections of the present invention was obtained in the same formulation and production method as in Example 1, except that 8 parts by mass of coconut oil was changed to 8 parts by mass of palm kernel oil. The milk solids content of the oil-in-water emulsion (10) for frozen confections of the present invention was 7.7% by mass, and the milk fat content was 0.1% by mass. Among the constituent fatty acid residues of the palm kernel oil used, the lauric acid residue was 50% by mass.

[0079] [Example 11] An oil-in-water emulsion (11) for frozen confections of the present invention was obtained in the same formulation and production method as in Example 1, except that 8 parts by mass of coconut oil was changed to 8 parts by mass of palm mid fraction. The milk solids content of the oil-in-water emulsion (11) for frozen confections of the present invention was 7.7% by mass, and the milk fat content was 0.1% by mass. The iodine value of the palm mid fraction used was 45, and the lauric acid residue in the constituent fatty acid residues was 0.3% by mass.

[0080] [Example 12] An oil-in-water emulsion (12) for frozen confections of the present invention was obtained in the same formulation and production method as in Example 1, except that 0.02 part by mass of the above whey minerals was added. The milk solids content of the oil-in-water emulsion (12) for frozen confections of the present invention was 7.7% by mass, and the milk fat content was 0.1% by mass. The content of the whey minerals as solids in the oil-in-water emulsion (12) for frozen confections was 0.007% by mass.

[0081] [Example 13] An oil-in-water emulsion (13) for frozen confections of the present invention was obtained in the same formulation and production method as in Example 1, except that 63.6 parts by mass of the above water was changed to 26.6 parts by mass, 5 parts by mass of starch syrup was changed to 10 parts by mass, 8 parts by mass of skim milk powder was not used, and 40 parts by mass of soy milk (solids content 9% by mass) was added. The milk solids content of the oil-in-water emulsion (13) for frozen confections of the present invention was 0% by mass, and the milk fat content was 0% by mass.

[0082] [Comparative Example 1] Except that 0.004 parts by mass of deodorized roasted sesame oil A was changed to 0.004 parts by mass of refined sesame oil (the deacidified and decolorized sesame oil was deodorized at 250 °C for 60 minutes under reduced pressure), which is "Taibai oil", a water-in-oil emulsion (A) for cold desserts was obtained by the same formulation and production method as in Example 1. The milk solid content was 7.7% by mass, and the milk fat content was 0.1% by mass.

[0083] [Comparative Example 2] Except that 0.004 parts by mass of deodorized roasted sesame oil A was changed to 0.004 parts by mass of un-deodorized roasted sesame oil used as the raw material oil in Production Examples 1 to 3, a water-in-oil emulsion (B) for cold desserts was obtained by the same formulation and production method as in Example 1. The milk solid content was 7.7% by mass, and the milk fat content was 0.1% by mass.

[0084] The types of oils used, the milk components used, the amounts of milk solids, the amounts of milk fat, etc. in Examples 1 to 13, Comparative Example 1, and Comparative Example 2 are shown in Table 1. The units of the numerical values in Table 1 are as described above.

[0085]

Table 1

[0086] 〈Flavor Evaluation of Water-in-Oil Emulsion for Cold Desserts〉 Except for not using deodorized roasted sesame oil A, a control water-in-oil emulsion (Cont.) for cold desserts was obtained by the same formulation and production method as in Example 1. Ten panelists tasted the above water-in-oil emulsions (1) to (13) for cold desserts of the present invention, water-in-oil emulsion (Cont.), (A) and (B) for cold desserts stored at 4 °C, and evaluated the flavor compared with the control water-in-oil emulsion (Cont.). The evaluation was scored from 1 to 5 according to the following criteria, and the total score was taken as the evaluation result. In addition, the evaluation criteria of the panelists were adjusted in advance.

[0087] 〔Evaluation Criteria〕 (1) Milk flavor 5 points... The milk flavor is improved compared with the control. Compared with the 4-point control, the milk flavor is slightly improved. 3 points... Compared with the control, the milk flavor is equivalent. Or, a slight off-flavor is felt. 2 points... Compared with the control, the milk flavor is slightly weak. Or, a slight off-flavor is felt. 1 point... Compared with the control, the milk flavor is weak. Or, an off-flavor is felt. (2) Richness 5 points... Compared with the control, the richness is excellent. 4 points... Compared with the control, the richness is slightly excellent. 3 points... Compared with the control, the richness is equivalent. 2 points... Compared with the control, the richness is slightly weak. 1 point... Compared with the control, the richness is weak. 〔Evaluation Results〕 ◎: The total score is 43 - 50 points. ○: The total score is 36 - 42 points. △: The total score is 26 - 35 points. ×: The total score is 25 points or less.

[0088]

Table 2

[0089] As shown in Table 2, the oil-in-water emulsions for frozen desserts (1) - (13) showed a significant improvement effect on milk flavor and an imparting effect on richness compared with the control product. Also, the oil-in-water emulsions for frozen desserts (1) and (2) using deodorized roasted sesame oil with a deodorization temperature of 200°C or lower had a higher improvement effect on milk flavor and an imparting effect on richness compared with (3). On the other hand, in the oil-in-water emulsions for frozen desserts (A) using refined sesame oil and (B) using unroasted sesame oil without deodorization, there was no improvement effect on milk flavor, no richness was felt, and in the oil-in-water emulsion for frozen desserts (B), a strong off-flavor derived from roasted sesame oil was felt.

[0090] Also, as shown in each example, in the range of 20 to 200 ppm of deodorized roasted sesame oil, excellent effects of improving milk flavor and imparting richness were exhibited.

[0091] Even in the water-in-oil emulsions (9), (10), and (11) of the present invention for frozen desserts, where the content and type of other oils and fats in the water-in-oil emulsion for frozen desserts are different, the effects of improving milk flavor and imparting richness of the present invention were obtained.

[0092] Also, in the water-in-oil emulsion (8) for frozen desserts with increased milk solids and milk fat content, the richness was further increased. Even in the water-in-oil emulsion (12) for frozen desserts using whey minerals in combination, the effects of improving milk flavor and imparting richness were more preferably obtained. And even in the water-in-oil emulsion (13) for frozen desserts using soy milk, which does not contain milk solids and milk fat, the effects of improving milk flavor and imparting richness were obtained.

[0093] 〈Manufacture and Flavor Evaluation of Frozen Desserts〉 The above water-in-oil emulsions (1), (5), (12), (13) of the present invention for frozen desserts and the water-in-oil emulsion for frozen desserts (Cont.), (B) were frozen at -20°C using a freezer while stirring to produce frozen desserts with an overrun of 70%. Ten panelists tasted these frozen desserts (1), (5), (12), (13) of the present invention and frozen desserts (Cont.), (B), and evaluated how the flavor had changed compared to the control frozen dessert (Cont.). The evaluation was scored from 1 to 5 points according to the following criteria, and the total score was used as the evaluation result. The evaluation criteria of the panelists were adjusted in advance.

[0094] 〔Evaluation Criteria〕 (1) Milk Flavor 5 points... The milk flavor is improved compared to the control. 4 points... The milk flavor is slightly improved compared to the control. 3 points... The milk flavor is equivalent to the control. Or, a slight off-flavor is felt. 2 points... The milk flavor is slightly weaker compared to the control. Or, a slight off-flavor is felt. 1 point... The milk flavor is weaker compared to the control. Or, an off-flavor is felt.

[0095] (2) Richness 5 points... The richness is excellent compared to the control. 4 points... The richness is slightly better compared to the control. 3 points... The richness is equivalent compared to the control. 2 points... The richness is slightly weaker compared to the control. 1 point... The richness is weaker compared to the control.

[0096] 〔Evaluation Results〕 ◎: The total score is 43 - 50 points. ○: The total score is 36 - 42 points. △: The total score is 26 - 35 points. ×: The total score is 25 points or less.

[0097]

Table 3

[0098] As shown in Table 3, even in the case of frozen desserts, by incorporating deodorized roasted sesame oil in the same way as the above-mentioned oil-in-water type emulsion for frozen desserts, the milk flavor of the frozen desserts was improved and a richness was imparted. In the frozen dessert (B) using un-deodorized roasted sesame oil, no improvement effect on the milk flavor was obtained and a strong off-flavor was felt. And, similar to the case of the oil-in-water type emulsion for frozen desserts, by using whey minerals in combination, a better improvement effect on the milk flavor and an imparting effect of richness were obtained, and even in frozen desserts containing no milk solids and milk fat, an improvement effect on the milk flavor and an imparting effect of richness were obtained. Therefore, it is suggested that frozen desserts produced from other examples of the oil-in-water type emulsion for frozen desserts, which have obtained the improvement effect on the milk flavor and the imparting effect of richness, can also obtain the improvement effect on the milk flavor and the imparting effect of richness.

[0099] Furthermore, 5 parts by mass of cocoa powder and 0.1 part by mass of chocolate flavor were added, and the chocolate-flavored frozen confection water-in-oil emulsion of the present invention and the chocolate-flavored frozen confection produced using the same were obtained by the same formulation and production method as in Example 1, except that 63.6 parts by mass of water was changed to 58.5 parts by mass, and the milk flavor and richness were evaluated. As a result, it was confirmed that even in the obtained chocolate-flavored frozen confection water-in-oil emulsion and frozen confection, the milk flavor was improved and the richness of milk and the flavor component chocolate was imparted.

Claims

1. An oil-in-water type emulsion for frozen confections containing 10 to 250 ppm of deodorized roasted sesame oil.

2. The oil-in-water type emulsion for frozen confections according to Claim 1, wherein the deodorization temperature of the deodorized roasted sesame oil is 200°C or lower.

3. The oil-in-water type emulsion for frozen confections according to Claim 1 or 2, wherein the roasting temperature of the deodorized roasted sesame oil is 250°C or lower.

4. The oil-in-water type emulsion for frozen confections according to any one of Claims 1 to 3, wherein the milk solid content is less than 15% by mass or the milk fat content is less than 8% by mass.

5. A method for producing an oil-in-water type emulsion for frozen confections, comprising a step of incorporating 10 to 250 ppm of deodorized roasted sesame oil into the oil-in-water type emulsion for frozen confections.

6. A frozen confection containing the oil-in-water type emulsion for frozen confections according to any one of Claims 1 to 4.

7. A method for enhancing the flavor of a frozen confection, comprising incorporating the oil-in-water type emulsion for frozen confections according to any one of Claims 1 to 4.

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