Additives for Frozen Desserts and Frozen Desserts

Abstract

To provide an additive for cold confectionery capable of imparting excellent stability and flowability to a mixed liquid and imparting excellent shape retention and good flavor release properties to cold confectionery, and also to provide cold confectionery excellent in shape retention and good in flavor release properties.SOLUTION: An additive for cold confectionery includes a thickening polysaccharide and a dietary fiber. The thickening polysaccharide contains at least one of deacylation gellan gum and LM pectin. The dietary fiber contains a citrus-derived dietary fiber. Cold confectionery includes the additive for cold confectionery.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to an additive for frozen desserts and frozen desserts.

Background Art

[0002] Conventionally, studies have been made on additives for improving the quality of frozen desserts. For example, studies have been made on additives for improving the texture and flavor release property of frozen desserts, and additives for imparting shape retention properties such as delaying the melting of frozen desserts during eating. In addition, in order to facilitate the production of frozen desserts, studies have been made on additives for making it easier to handle the pre-freezing mix liquid in which each raw material such as water is mixed.

[0003] For example, Patent Document 1 proposes an additive containing a dietary fiber derived from soybeans, and it is said that this can impart preferable shape retention properties and flavor to frozen desserts.

[0004] In addition, Patent Documents 2 and 3 propose an additive containing locust bean gum as a polysaccharide, and it is said that this can impart a preferable texture and excellent shape retention properties to frozen desserts. In addition, locust bean gum has the property of causing thickening by freezing and not causing thickening before freezing with respect to an aqueous solution containing the same. Therefore, the mix liquid containing locust bean gum has a relatively easy-to-handle fluidity.

[0005] In addition to the above, Patent Document 4 proposes an additive containing microfibrous cellulose in order to impart shape retention properties to frozen desserts without adversely affecting the texture.

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Summary of the Invention

Problems to be Solved by the Invention

[0007] However, with conventional additives, the quality of the mixed liquid or frozen confections may not be made sufficiently good. For example, when using additives containing galactomannans such as locust bean gum, or polysaccharides such as xyloglucan and cellulose derivatives, aggregation may occur in some raw materials in the mixed liquid, and accordingly, the quality of the frozen confections may deteriorate. In addition, gelation may occur in a part of the mixed liquid, etc., and the mixed liquid may become difficult to handle. For these reasons, there is a demand for an additive that can further improve the quality of the mixed liquid and frozen confections.

[0008] In view of the above circumstances, an object of the present invention is to provide an additive for frozen confections that can impart excellent stability and fluidity to the mixed liquid and excellent shape retention and good flavor release properties to the frozen confections, and to provide a frozen confection having excellent shape retention and good flavor release properties.

Means for Solving the Problems

[0009] The present inventors have found that by combining a specific thickening polysaccharide and a specific dietary fiber, while imparting the above-described properties to the mixed liquid, the frozen confections can have excellent quality as described above, and have completed the present invention.

[0010] That is, the additive for frozen confections according to the present invention contains a thickening polysaccharide and a dietary fiber, the thickening polysaccharide contains at least one of deacylated gellan gum and LM pectin, and the dietary fiber contains a citrus-derived dietary fiber.

[0011] According to such a configuration, by including the thickening polysaccharide containing at least one of deacylated gellan gum and LM pectin, and the dietary fiber containing citrus-derived dietary fiber, excellent stability and fluidity can be imparted to the mixed solution for producing frozen desserts, and excellent shape retention and good flavor release properties can be imparted to the frozen desserts.

[0012] In addition, the additive for frozen desserts according to the present invention preferably has a content of insoluble dietary fiber contained in the citrus-derived dietary fiber of 40% by mass or more and 90% by mass or less with respect to the total mass of the dietary fiber, and a content of water-soluble dietary fiber of 10% by mass or more and 60% by mass or less with respect to the total mass of the dietary fiber.

[0013] According to such a configuration, by having a content of insoluble dietary fiber contained in the dietary fiber of 40% by mass or more and 90% by mass or less with respect to the total mass of the dietary fiber, and a content of water-soluble dietary fiber of 10% by mass or more and 60% by mass or less with respect to the total mass of the dietary fiber, the above-described qualities of the mixed solution and the frozen desserts can be further improved.

[0014] In addition, the frozen dessert according to the present invention is a frozen dessert containing any one of the above-described additives for frozen desserts.

[0015] According to such a configuration, by containing the above-described additive for frozen desserts, it has excellent shape retention and good flavor release properties.

[0016] In addition, the frozen dessert according to the present invention preferably has a content of the thickening polysaccharide of 0.01% by mass or more and 0.3% by mass or less with respect to the total mass of the frozen dessert, and a content of the citrus-derived dietary fiber of 0.1% by mass or more and 1.2% by mass or less with respect to the total mass of the frozen dessert.

[0017] According to such a configuration, by having the contents of the thickening polysaccharide and the dietary fiber as described above, it has more excellent shape retention and better flavor release properties.

Advantages of the Invention

[0018] As described above, according to the present invention, there are provided an additive for frozen desserts that can impart excellent stability and fluidity to the mixed liquid and excellent shape retention and good flavor release properties to frozen desserts, and a frozen dessert having excellent shape retention and good flavor release properties.

Embodiments for Carrying Out the Invention

[0019] Hereinafter, an additive for frozen desserts according to an embodiment of the present invention will be described. In the following, a mixture before freezing in which each raw material for producing a frozen dessert is mixed is referred to as a mixed liquid. By freezing the mixed liquid, a frozen dessert is produced.

[0020] The additive for frozen desserts of the present embodiment contains at least one of deacylated gellan gum and LM pectin as a thickening polysaccharide, and citrus-derived dietary fiber as a dietary fiber. A mixed liquid containing such an additive for frozen desserts is suppressed from separating and aggregating raw materials and has excellent stability. Further, the mixed liquid has excellent fluidity and is easy to handle in the production of frozen desserts. Furthermore, a frozen dessert containing the additive for frozen desserts of the present embodiment is excellent in shape retention with suppression of collapse of the mold due to its own weight or the like and drip occurring when a part becomes liquid. Also, the flavor release of the fragrance component contained in the frozen dessert is good.

[0021] The deacylated gellan gum is a polysaccharide obtained by removing the acyl group of native gellan gum. The native gellan gum is a polysaccharide obtained by separating and purifying a deposit accumulated extracellularly by the microorganism Sphingomonas elodea ( Sphingomonas elodea ) using glucose or the like as a nutrient source. Further, the constituent sugars of the deacylated gellan gum are glucose, glucuronic acid, glucose, and rhamnose, and the deacylated gellan gum has a repeating structure having a tetrasaccharide formed by glycosidic bonding of these four constituent sugars as a structural unit.

[0022] Pectin is an acidic polysaccharide having galacturonic acid as a constituent sugar, and its main chain has a structure in which the galacturonic acid is α-1,4-bonded. In the pectin, some of the carboxylic acid groups of the galacturonic acid are methyl ester groups. That is, the pectin has galacturonic acid having a methyl ester group and galacturonic acid having a carboxylic acid group. The pectin is roughly classified according to the abundance ratio (degree of esterification: DE) of the galacturonic acid having a methyl ester group in the molecule, and those with a DE of 50% or more are called HM (High Methylester) pectin, and those with a DE of less than 50% are called LM (Low Methylester) pectin. In a general method for producing pectin, the pectin is obtained by treating plant tissues under high temperature and acidic conditions and then separating and purifying them. Pectin produced by such a production method is mostly the HM pectin. The LM pectin is obtained by demethyl-esterifying the HM pectin using a base such as an acid or ammonia, or an enzyme. Further, LM pectin produced using ammonia is called LMA pectin, and in the LMA pectin, the methyl ester group of some of the galacturonic acid of the pectin is converted to an amide group. On the other hand, LM pectin produced using an acid, another base, or an enzyme is called LMC pectin, and in the LMC pectin, the methyl ester group of some of the galacturonic acid of the pectin is converted to a carboxyl group.

[0023] The thickening polysaccharide may contain either the deacylated gellan gum or the LM pectin, but preferably contains both of them. Specifically, by increasing the content of the deacylated gellan gum in the frozen confectionery, excellent shape retention can be imparted to the frozen confectionery. On the other hand, when the content is increased, the flavor release property of the frozen confectionery may tend to decrease. Further, when only the LM pectin is used in the thickening polysaccharide, the shape retention may tend to decrease compared to the case where the deacylated gellan gum is used alone or in combination with pectin. For this reason, it is preferable that the thickening polysaccharide contains both the deacylated gellan gum and the LM pectin.

[0024] Also, the mass of the deacylated gellan gum in the cold dessert additive or the cold dessert is preferably not more than the mass of the LM pectin, and more preferably less than the mass of the LM pectin. More specifically, the mass ratio of the deacylated gellan gum to the LM pectin is preferably 1:1 to 1:4. Thereby, the fluidity of the mixed liquid can be further improved, and a cold dessert excellent in shape retention and flavor release properties can be prepared.

[0025] The LM pectin may contain one of the LMC pectin and the LMA pectin, or may contain both of them. In particular, the LMA pectin is excellent in the function of improving the fluidity of the mixed liquid. For example, it may be difficult to ensure the shape retention of the cold dessert depending on the raw materials used. However, simply increasing the content of the deacylated gellan gum to ensure shape retention may risk impairing the fluidity of the mixed liquid. In such a case, by using the deacylated gellan gum and the LMA pectin in combination and adjusting the total content of the thickening polysaccharides, it is possible to ensure the shape retention of the cold dessert and the fluidity of the mixed liquid while reducing the total content of the thickening polysaccharides. Furthermore, since the amount of the thickening polysaccharides used can be relatively reduced, the flavor release property of the cold dessert can also be made good. The mass ratio of the deacylated gellan gum to the LMA pectin in the cold dessert additive or the cold dessert is preferably 1:1 to 1:2.

[0026] The content of the thickening polysaccharide relative to the total mass of the frozen confection is preferably 0.01% by mass or more, more preferably 0.05% by mass or more. Also, the content is preferably 0.3% by mass or less, more preferably 0.1% by mass or less. Even when the thickening polysaccharide has such a low content, when combined with the citrus-derived dietary fiber, it is possible to impart sufficient shape retention to the frozen confection. Further, since the thickening polysaccharide has a low content, sufficient fluidity can be imparted to the mixed liquid. Furthermore, it is also possible to suppress the impairment of the flavor release property of the frozen confection. In addition, the stickiness in the aftertaste of the eater can be suppressed, and a refreshing flavor can be imparted to the frozen confection.

[0027] The mass ratio of the deacylated gellan gum and the LM pectin to the total mass of the thickening polysaccharide is preferably 90% by mass or more, more preferably 95% by mass or more.

[0028] Examples of the citrus-derived dietary fiber include dietary fibers derived from citrus fruits such as lemon, lime, and orange.

[0029] Here, dietary fiber is defined as "the total of the indigestible components of foods that are not digested by human digestive enzymes" in the Japanese Food Standard Composition Table. Also, as a method for defining it, the "Prosky method" is used, in which "insoluble dietary fiber" and "soluble dietary fiber" are quantified and these are added together to obtain the "total mass of dietary fiber".

[0030] The content of the insoluble dietary fiber contained in the citrus-derived dietary fiber is preferably 40% by mass or more and 90% by mass or less, more preferably 45% by mass or more and 85% by mass or less, based on the total mass of the dietary fiber. Also, the content of the water-soluble dietary fiber contained in the citrus-derived dietary fiber is preferably 10% by mass or more and 60% by mass or less, more preferably 15% by mass or more and 55% by mass or less, based on the total mass of the dietary fiber. Thereby, it becomes easier to impart excellent stability and fluidity to the mixed liquid. Also, it becomes easier to impart excellent shape retention to the frozen confectionery. Furthermore, it is possible to suppress the impairment of the flavor release property of the frozen confectionery.

[0031] In addition, the contents of the insoluble dietary fiber and the water-soluble dietary fiber can be measured by the Prosky method described in the "Analysis Manual of the Japanese Food Composition Table". More specifically, in the Prosky method, first, under the enzyme reaction conditions specified in the manual, it is fractionated into an insoluble fraction and a fraction that is soluble but becomes insoluble by treatment such as addition of additional ethanol. Then, from the mass of each fraction, the mass of ash and protein contained therein is subtracted to obtain the mass of insoluble dietary fiber and the mass of water-soluble dietary fiber.

[0032] The insoluble components of the citrus-derived dietary fiber include cellulose fiber, xyloglucan, and the like. Also, the cellulose fiber has not undergone acid hydrolysis or physical and chemical microfibrillation, and thus the dietary fiber is clearly distinguishable from microcrystalline cellulose and microfibrillated cellulose.

[0033] Examples of the water-soluble dietary fiber include pectin and the like.

[0034] Further, it is preferable that the citrus-derived dietary fiber has a predetermined swelling property. The predetermined swelling property means that a 1.0 mass% suspension prepared by suspending the citrus-derived dietary fiber in water (a suspension obtained by suspending 1 g of the citrus-derived dietary fiber in 99 g of water) is homogenized with a pressure homogenizer at a homogenization pressure of 15 MPa, and the resulting homogenized suspension satisfies both of the following conditions (1) and (2). (1) The viscosity measured using a B-type viscometer with an M2 rotor under the conditions of a stirring rotation speed of 30 rpm and a temperature of 25°C (the viscosity of the homogenized suspension) is 10 to 1,000 mPa·s. (2) 100 g of the homogenized suspension is dispensed into a 100 mL graduated cylinder, allowed to stand at 25°C for 1 hour, and the volume of the suspended portion (suspension volume) is 40 to 100 mL. Note that the viscosity of the homogenized suspension is more preferably 10 to 800 mPa·s.

[0035] In the additive for frozen confections or the frozen confections, the mass ratio of the thickening polysaccharide to the citrus-derived dietary fiber is preferably 1:1 to 1:10, and more preferably 1:3 to 1:7.

[0036] The content of the citrus-derived dietary fiber relative to the total mass of the frozen confections is preferably 0.1 mass% or more, more preferably 0.3 mass% or more, and even more preferably 0.4 mass% or more. Thereby, the stability of the mixed liquid is improved, and excellent shape retention can be imparted to the frozen confections. Also, the content is preferably 1.2 mass% or less, more preferably 1.0 mass% or less, and even more preferably 0.7 mass% or less. Thereby, the fluidity of the mixed liquid becomes appropriate.

[0037] In addition to the above, the cold dessert additive preferably contains a chelating agent. Examples of the chelating agent include phosphoric acid-based chelating agents such as pyrophosphate, polyphosphate, metaphosphate, and phytic acid, and polycarboxylic acid-based chelating agents such as citric acid, malic acid, fumaric acid, and salts thereof. The chelating agent can be used alone or in combination of two or more. The chelating agent preferably contains sodium metaphosphate or sodium pyrophosphate, and more preferably contains both of them. Thereby, thickening and gelation of the mixed solution by the deacylated gellan gum or the LM pectin (especially the LMA pectin) can be suppressed.

[0038] The mass ratio of the chelating agent to the thickening polysaccharide is preferably 1:1 to 2:1. Further, the content of the chelating agent relative to the total mass of the cold dessert is preferably 0.1 to 1.0% by mass, and more preferably 0.1 to 0.5% by mass.

[0039] The cold dessert additive may contain polysaccharides other than the deacylated gellan gum and the LM pectin to such an extent that the effect is not inhibited. Examples of the polysaccharide include locust bean gum, tara gum, guar gum, tamarind seed polysaccharide, glucomannan, native gellan gum, agar, xanthan gum, carrageenan, sodium alginate, carboxymethyl cellulose, gum arabic, microcrystalline cellulose, gelatin, and the like.

[0040] The advantages of using the additive for frozen confections with the above configuration are as follows. The mixed solution containing the citrus-derived dietary fiber together with the thickening polysaccharide has appropriate fluidity without aggregating. Moreover, the frozen confection containing the citrus-derived dietary fiber is excellent in shape retention with suppressed shape collapse and dripping compared to frozen confections containing other dietary fibers. That is, by combining at least one of the deacylated gellan gum and the LM pectin with the citrus-derived dietary fiber, it is possible to achieve both the shape retention of the frozen confection and the fluidity of the mixed solution. The reason for such an effect is, for example, that when the freezing concentration phenomenon occurs in the freezing process or the hardening process during the frozen confection manufacturing process by the above combination, a denser network structure is formed compared to the case of only dietary fiber, and it becomes easier to retain bound water by this network structure. On the other hand, it is difficult to achieve both the shape retention of the frozen confection and the fluidity of the mixed solution only with thickening polysaccharides (specifically, the combination of the deacylated gellan gum and the LM pectin). Also, it is difficult to achieve both of these with only dietary fiber.

[0041] The additive for frozen confections of this embodiment can be used, for example, in frozen confections such as ice cream (with milk solids not less than 15% according to JAS standards and milk fat not less than 8% in this component), ice milk (with milk solids not less than 10% according to JAS standards and milk fat not less than 3% in this component), lacto ice (with milk solids not less than 3% according to JAS standards), and water ice.

[0042] As other raw materials for the frozen confection, raw materials usually used in ordinary frozen confections can be used, for example, milk and dairy products (raw milk, cream, butter, butter oil, condensed milk, concentrated milk, skim milk powder, whole milk powder, butter milk, whey powder, etc.), vegetable fats (coconut oil, palm oil, palm kernel oil, etc.), saccharides (sucrose, glucose, isomerized sugar, starch syrup, powdered starch syrup, etc.), sweeteners (aspartame, stevia, etc.), emulsifiers (glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, etc.), fruit juices (grapes, etc.), flavors (vanilla, etc.), pigments, and the like.

[0043] The form of the frozen confectionery is not particularly limited, and examples thereof include cup type, bar type, monaka type, sandwich type, cone type, multi-pack type, bite-sized type, etc.

[0044] The frozen confectionery can be produced by a general production method. As the production method, for example, raw materials such as the additive for frozen confectionery, water, oil and fat, protein, carbohydrate, emulsifier, sweetener, stabilizer, flavor, pigment, etc. are mixed to prepare a first mixed liquid, and the first mixed liquid is pre-emulsified, homogenized (emulsified) and sterilized, and then aged at 2 to 5 °C for 12 to 18 hours (aging step) to prepare a second mixed liquid. Then, the frozen confectionery can be produced by freezing the second mixed liquid (freezing step).

[0045] In the freezing step, it is preferable to adjust the overrun of the frozen confectionery to 20 to 150%, and more preferably to 30 to 100%. Thereby, the texture of the frozen confectionery becomes good. The overrun is an index indicating the amount of air mixed into the frozen confectionery by the freezing step. For example, a frozen confectionery with an overrun of 100% means a frozen confectionery containing air with the same volume as the second mixed liquid. The overrun is usually calculated by the following formula. Overrun (%) = [(A - B) / B] × 100 A: Mass of the second mixed liquid B: Mass of the frozen confectionery with a volume corresponding to the mass A of the second mixed liquid

[0046] In the freezing step, air bubbles are mixed into the second mixed liquid to adjust the overrun. In the case of the second mixed liquid containing the additive for frozen confectionery of the present embodiment, it is possible to appropriately adjust the overrun at the temperature usually adopted in the freezing step (about -3 to -9 °C).

[0047] The mixed solution containing the additive for cold desserts according to this embodiment suppresses the separation and aggregation of raw materials, and further suppresses the gelation and thickening due to refrigeration at about 0 to 10°C. Therefore, the cold desserts produced from the mixed solution have good quality. Also, even on an industrial scale, the aging process can be easily carried out.

[0048] In addition, the mixed solution is suitable for the production of cold desserts that are often frozen at the storefront like soft cream. Specifically, the mixed solution for producing such cold desserts is temporarily stored at a refrigeration temperature (0 to 10°C) where it does not freeze. And at the time of providing, it is frozen to -3 to -9°C to become cold desserts. Since the mixed solution has excellent handleability as described above, deterioration (aggregation and gelation) during transportation to the storefront (0 to 10°C) and during refrigerated storage is suppressed. Also, the cold desserts produced with such a mixed solution also have suppressed quality deterioration.

[0049] In addition, the cold desserts containing the additive for cold desserts according to this embodiment have excellent shape retention with suppressed shape collapse and dripping, so quality deterioration due to temperature change is suppressed, and the eating time can be extended. Furthermore, the flavor release property is good.

[0050] As described above, one embodiment has been shown as an example, but the additive for cold desserts according to the present invention is not limited to the configuration of the above embodiment. Also, the additive for cold desserts according to the present invention is not limited by the above-described effects. The additive for cold desserts according to the present invention can be variously modified without departing from the gist of the present invention.

Examples

[0051] Hereinafter, the present invention will be further described by way of examples, but the present invention is not limited thereto.

[0052] Using the basic raw materials shown in Table 1 below, the components and blending ratios of the additive for chilled desserts were variously changed, and the quality of the mixed liquid and chilled desserts was evaluated.

[0053]

Table 1

[0054] [Production Example 1] Into a 5L glass beaker, each raw material was added so that the total mass became 2,500 g, and while stirring at a rotation speed of 9,000 rpm using a TK homomixer (model: MARKII; manufactured by Primix Corporation), the mixed liquid was heated. After reaching 85°C, stirring was continued for 10 minutes to obtain a first mixed liquid. The first mixed liquid was homogenized using a two-stage piston homogenizer (model: HA06816; manufactured by Sanwa Engineering Co., Ltd.) under pressure conditions of 10 MPa for the first stage and 5 MPa for the second stage. Next, the homogenized second mixed liquid was cooled to 10°C while stirring using a three-one motor (model: BL1200; manufactured by HEIDON), and then aged in a constant temperature bath at 10°C overnight. After freezing the second mixed liquid using an ice cream freezer (model: Diamond Soft Cream Freezer SF-2; manufactured by Mitsubishi Heavy Industries, Ltd.), it was filled into 95 mL paper cups and hardened in a freezer at -40°C to obtain lacto ice as a chilled dessert.

[0055] [Evaluation 1: Stability of the mixed liquid] The second mixed liquid in Production Example 1 was collected in a 200 mL tall beaker and visually observed, and the stability of the mixed liquid was evaluated based on the presence or absence of separation and aggregation. (Evaluation criteria) ○: No separation or aggregation is observed. ×: Separation and aggregation are observed.

[0056] [Evaluation 2: Fluidity of the mixed liquid] The second mixed solution in Production Example 1 was collected in a tall beaker, and the presence or absence of fluidity of the second mixed solution was observed by tilting the tall beaker. When fluidity was recognized, a B-type viscometer (model: TVB-10; manufactured by Toki Sangyo Co., Ltd.) was used, the M2 rotor was used, and the viscosity was measured under the conditions of 30 rpm and a sample temperature of 10°C. (Evaluation Criteria) ◎: Fluidity is recognized and the viscosity is less than 600 mPa·s ○: Fluidity is recognized and the viscosity is 600 mPa·s or more and less than 1,200 mPa·s △: Fluidity is recognized, but the viscosity is 1,200 mPa·s or more ×: No fluidity is recognized

[0057] [Evaluation 3: Shape retention of frozen desserts (collapse)] Each lacto ice cream produced in Production Example 1 was cut out into a cylindrical shape with a diameter of 30 mm and a height of 20 mm and placed on a petri dish. The ice in this state was stored in a freezer at -40°C overnight. After storage, the ice was placed in a thermostat adjusted to 25°C, and the state of collapse was observed. (Evaluation Criteria) ◎: The original shape is maintained ○: Although a little melting is recognized, the original shape is almost maintained △: Although solid content is recognized, the proportion of the liquid part in the dissolved state is large ×: Although solid content is recognized, the proportion of the liquid part is quite large

[0058] [Evaluation 4: Shape retention of frozen desserts (drip)] Each lacto ice cream produced in Production Example 1 was cut out into a cylindrical shape with a diameter of 30 mm and a height of 20 mm and placed on a 10-mesh screen. The ice in this state was stored in a freezer at -40°C overnight. After storage, the frozen dessert was placed in a thermostat adjusted to 25°C, and the mass of the melted liquid dripped from the screen after 60 minutes was measured. The value obtained by dividing the mass of the melted liquid by the weight of the cut-out ice and expressing it as a percentage was defined as the "drip rate", and the drip was evaluated using this as an index. (Evaluation Criteria) ◎: The drip rate is less than 15.0% ○: Drip rate is 15.0% or more and less than 25.0% △: Drip rate is 25.0% or more and less than 35.0% ×: Drip rate is 35.0% or more

[0059] [Evaluation 5: Flavor release property of frozen confections] The intensity of the aroma of each ice cream was evaluated. (Evaluation criteria) ◎: Strong aroma ○: Slightly strong aroma △: Slightly weak aroma ×: Weak aroma

[0060] The evaluation results of each lacto ice cream produced in Production Example 1 are shown in Table 2 below. It was confirmed that the mixed solution containing at least one of deacylated gellan gum and LM pectin as a thickening polysaccharide and containing citrus-derived dietary fiber is excellent in stability and fluidity. In addition, it was confirmed that frozen confections containing these are excellent in shape retention and flavor release properties.

[0061]

Table 2

[0062] Next, the types of dietary fiber were variously changed, lacto ice cream was produced in the same manner as in Production Example 1, and the mixed solution and ice were evaluated according to the above evaluation method. In addition, the swelling properties of each dietary fiber were evaluated according to the method described below.

[0063] [Evaluation of swelling property] (1) Preparation of dietary fiber suspension 495.0 g of tap water was put into a 1 L stainless steel beaker, and while stirring at a stirring speed of 550 rpm using a Three One motor (model: BL1200; manufactured by HEIDON), 5.0 g of powdery dietary fiber was added. After the addition, the stirring speed of the Three One motor was set to 800 rpm and stirring was continued for 5 minutes. Next, this 1.0 mass% suspension was homogenized at a homogenization pressure of 15 MPa (once) using a single-stage piston homogenizer (model: HA6011; manufactured by Sanwa Engineering Co., Ltd.) to obtain a homogenized suspension. (2) Measurement of the viscosity of the homogenized suspension 200 g of the homogenized suspension was aliquoted into a 200 mL tall beaker and temperature-adjusted in a constant temperature bath set at 25 °C for 2 hours. The temperature-adjusted homogenized suspension was used to measure the viscosity of the homogenized suspension under the conditions of a stirring speed of 30 rpm and a temperature of 25 °C using a B-type viscometer (model: TVB-10; manufactured by Toki Sangyo Co., Ltd.) and an M2 rotor. The results are shown in Table 3 below. (3) Measurement of the suspension volume 100 g of the homogenized suspension was dispensed into a 100 mL graduated cylinder and allowed to stand at 25 °C for 1 hour. After standing, the volume of the suspended portion was visually measured, and this volume was taken as the suspension volume. The results are shown in Table 3 below.

[0064]

Table 3

[0065] Furthermore, for the three types of citrus-derived dietary fibers for which it was confirmed in Table 3 that the stability and fluidity of the mixed solution, as well as the shape retention and flavor release properties of the frozen confectionery, were excellent, the insoluble dietary fiber content and the water-soluble dietary fiber content were quantified using the Prosky method. The results are as shown in Table 4 below. The Prosky method was carried out in accordance with the "Analysis Manual of the Japanese Food Standard Composition Table 2015 Edition (Seventh Revised Edition)". Also, the values shown in Table 4 are the insoluble dietary fiber content and the water-soluble dietary fiber content with respect to the total dietary fiber content.

[0066]

Table 4

[0067] From Table 4, the insoluble dietary fiber content and the soluble dietary fiber content of the citrus-derived dietary fiber were 44.5 - 82.6% by mass and 17.4 - 55.5% by mass, respectively.

[0068] Next, the types of thickening polysaccharides and the blending ratio of the thickening polysaccharides and the citrus-derived dietary fiber were further examined. The basic raw materials for cold confectionery production were those shown in Table 5 below.

[0069]

Table 5

[0070] [Production Example 2] Into a 3 L stainless steel beaker, each raw material was added so that the total mass became 2,500 g, and while stirring using a three-one motor (model: BL1200; manufactured by HEIDON), the mixed solution was heated. After reaching 85°C, it was stirred for 10 minutes to obtain a first mixed solution. The first mixed solution was pre-emulsified at 8,000 rpm for 3 minutes using a TK homomixer (model: MARKII; manufactured by Primix), and then homogenized under pressure conditions of 10 MPa in the first stage and 5 MPa in the second stage using a two-stage piston homogenizer (model: HA06816; manufactured by Sanwa Engineering). Next, the homogenized mixed solution was cooled to 10°C while stirring using a three-one motor (model: BL1200; manufactured by HEIDON), and aged in a thermostat at 10°C overnight. After aging, freezing was performed using an ice cream freezer (model: Diamond Soft Cream Freezer SF-2; manufactured by Mitsubishi Heavy Industries), and then filled into 95 mL paper cups and hardened in a freezer at -40°C to obtain ice confectionery as a cold confectionery. The obtained ice confectionery was evaluated according to the above evaluation methods 1 - 5. The results are shown in Table 6 below.

[0071]

Table 6

[0072] From Table 6, it was confirmed that the stability and fluidity of the mixed solution, as well as the shape retention and flavor release properties of the frozen confectionery, were further improved depending on the blending amounts and blending ratios of deacylated gellan gum, LM pectin, and citrus-derived dietary fiber.

Claims

1. comprising a thickening polysaccharide and a dietary fiber, wherein the thickening polysaccharide comprises at least one of deacylated gellan gum and LM pectin, wherein the dietary fiber comprises a citrus-derived dietary fiber, An additive for frozen desserts, which is added such that the content of the thickening polysaccharide is 0.01% by mass or more and 0.3% by mass or less and the content of the citrus-derived dietary fiber is 0.1% by mass or more and 1.2% by mass or less with respect to the total mass of the frozen dessert.

2. The additive for frozen desserts according to claim 1, wherein the content of the insoluble dietary fiber contained in the citrus-derived dietary fiber is 40% by mass or more and 90% by mass or less with respect to the total mass of the dietary fiber, and the content of the water-soluble dietary fiber is 10% by mass or more and 60% by mass or less with respect to the total mass of the dietary fiber.

3. A frozen dessert containing the additive for frozen desserts according to claim 1 or 2.

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