Cold snacks

Abstract

To provide a frozen dessert in which churning can be controlled by the present technology.SOLUTION: Provided is a frozen dessert that contains a low-DE starch decomposition product having a dextrose equivalent (DE) of 15 or less. Preferably, the frozen dessert has a milk fat content of 3% or more. Preferably, it further contains a high-DE starch decomposition product having a dextrose equivalent (DE) of 20 to 40. Preferably, the frozen dessert is ice cream, ice milk, or lacto ice.SELECTED DRAWING: None

Description

Technical Field

[0001] This technology relates to frozen desserts.

Background Art

[0002] Generally, frozen desserts are classified into ice creams and water ices. Ice creams are further classified into ice cream, ice milk, and lacto ice according to the contents of milk solids and milk fat by the "Ordinance on Standards for Components of Milk and Dairy Products, etc." (hereinafter also referred to as the "Ordinance on Milk, etc."). In this Ordinance on Milk, etc., ice cream is defined as having a milk solids content of 15.0% or more and a milk fat content of 8.0% or more, ice milk as having a milk solids content of 10.0% or more and a milk fat content of 3.0% or more, and lacto ice as having a milk solids content of 3.0% or more. Note that the milk solids is the sum of the milk fat and the non-fat milk solids.

[0003] Ice creams generally contain 3 to 20% of milk fat, vegetable fat, or a mixture of these fats, 3 to 12% of non-fat milk solids, 8 to 20% of saccharides, and a small amount of stabilizers, emulsifiers, pigments, flavors, etc. as required in a sterilized raw material mixture. While adjusting the overrun to 10 to 150%, air is incorporated with a continuous freezer, frozen, filled into containers, and hardened to produce.

[0004] In the production of ice creams, an emulsifier is used to obtain a frozen dessert with a smooth texture. For example, monoglyceride is generally often used as an emulsifier. For example, in Non-Patent Document 1, a frozen dessert containing polyglycerol fatty acid ester as an emulsifier has been proposed to obtain a smooth texture with good melt-in-the-mouth feeling. For example, in Patent Document 1, a frozen dessert containing polyglycerol fatty acid ester and sucrose fatty acid ester as emulsifiers has been proposed because it has both good tissue density and a smooth texture.

Prior Art Documents

Patent Documents

[0005] [Patent Document 1] Japanese Unexamined Patent Application Publication No. 2005-58084 [Patent Document 2] Japanese Unexamined Patent Application Publication No. 2008-43323 [Patent Document 3] Japanese Unexamined Patent Application Publication No. 2018-161075 [Non-Patent Document]

[0006] [Non-Patent Document 1] Japan Food Science, Vol. 41, No. 5, May issue, published by Japan Food Publishing Co., Ltd. on May 5, 2002, pp. 45-51 [Non-Patent Document 2] "Industrial Analysis Methods Related to Starch Sugar", edited by the Starch Sugar Technical Committee, published by Food Chemical News Co., Ltd. (published on November 1, 1991) [Summary of the Invention] [Problems to be Solved by the Invention]

[0007] When manufacturing frozen desserts such as ice creams, it is generally roughly classified into a preparation step of preparing a raw material mixture and a productization step of aging, freezing, filling, hardening, and packaging the raw material mixture. More specifically, generally, after mixing and emulsifying frozen dessert raw materials containing an emulsifier, a homogenization step and a sterilization step are passed through to obtain a raw material mixture, and this raw material mixture becomes a frozen dessert through an aging step and a freezing step. And in the freezing step, when mixing air, freezing moisture, etc., the emulsified state of the raw material mixture is destroyed (also referred to as "demulsification"), the demulsified fat globules aggregate and become excessively large, and a phenomenon called churning (generation of lumps of fat) is known to occur.

[0008] In the production of frozen desserts, when this churning occurs, it may deteriorate the smoothness of the texture in the frozen desserts or cause quality defects. Although the tendency for churning to occur in the freezing process is a problem specific to frozen desserts containing fat, it is difficult to control churning in the freezing process. For this reason, the inventor decided to study a technique capable of controlling churning (the generation of lumps of fat) in frozen desserts.

[0009] In general, for the "smoothness of the texture" of frozen desserts, a frozen dessert without ice crystal feeling larger than 1 mm and without visible (butter-like) lumps of fat larger than 1 cm is considered to have good smoothness of the texture. Furthermore, a frozen dessert with less roughness due to protein aggregation, lactose crystals, etc. and with a dense ice cream structure is considered to have better smoothness of the texture. Also, generally, examples of "product defects" in frozen desserts include a state with a large ice crystal feeling and a crispy texture, a state with visible (butter-like) lumps of fat larger than 1 cm, and a state with roughness due to protein aggregation, lactose crystals, etc.

[0010] Therefore, the main object of this technology is to provide a frozen dessert in which churning can be controlled.

Means for Solving the Problems

[0011] As a result of intensive studies, the inventor found that by using a starch degradation product as a raw material to be contained in frozen desserts and controlling the dextrose equivalent (hereinafter also referred to as "DE") of this starch degradation product, churning can be controlled. More specifically, the inventor found that by containing a low-DE starch degradation product in frozen desserts, churning occurring in the production of frozen desserts can be controlled. Also, at this time, the inventor also found that by using the <Method for Measuring the Average Amount of Fat Globules ( / 100 g of Frozen Dessert)> described later, it is easier to control churning occurring in the production of frozen desserts. The present invention is as follows.

[0012] This technology provides a frozen confection containing a low DE starch degradation product with a dextrose equivalent (DE) of 15 or less. The frozen confection may have a milk fat content of 3% or more. Furthermore, it may contain a high DE starch degradation product with a dextrose equivalent (DE) of 20 - 40. The frozen confection may have an average fat globule amount of 10 - 14 g ( / 100 g of frozen confection). The low DE starch degradation product may be contained in an amount of 0.5 - 10% by mass. The mass content ratio of the low DE starch degradation product to the high DE starch degradation product may be 0.1 - 30 parts by mass of the high DE starch degradation product with respect to 1 part by mass of the low DE starch degradation product. The frozen confection may be ice cream, ice milk, or lacto ice.

Effects of the Invention

[0013] According to this technology, a frozen confection with controllable churning can be provided. Note that the effects described here are not necessarily limited and may be any of the effects described in this technology.

Modes for Carrying Out the Invention

[0014] Hereinafter, preferred embodiments for carrying out this technology will be described. The embodiments described below show an example of typical embodiments of this technology, and the scope of this technology is not construed narrowly thereby. In this specification, percentages are by mass unless otherwise specified. Also, the upper and lower limits of the contents and the like described in this specification can be arbitrarily combined as desired.

[0015] 1. Frozen Confection According to this Technology The frozen confectionery according to the present technology contains at least a low DE starch degradation product with a dextrose equivalent (DE) of 15 or less. Furthermore, it is preferable to contain a high DE starch degradation product with a dextrose equivalent (DE) of 20 to 40. By using the low DE starch degradation product and the high DE starch degradation product in combination, it is easier to control churning. The frozen confectionery according to the present technology is not particularly limited in terms of the average fat globule amount [g / (100 g of frozen confectionery)], and may be prepared, for example, to be 3 to 14 g / (100 g of frozen confectionery), but 10 to 14 g / (100 g of frozen confectionery) is preferable. By being within this range, it is possible to obtain a frozen confectionery in which churning can be better controlled. In addition, by measuring the average (AVG) of the fat globule amount of the frozen confectionery using the <Method for Measuring the Average Fat Globule Amount ( / 100 g of Frozen Confectionery)> (hereinafter also referred to as "the method for measuring the average fat globule amount of the present technology") described later, it is possible to confirm whether the control of churning in frozen confectionery production is good. In the present technology, the "fat globule" refers to the fat globules that did not pass through a 100-mesh (aperture 150 μm) sieve when a solution prepared so as not to dissolve the fat in the frozen confectionery was passed through the sieve. Reference may be made to the <Method for Measuring the Average Fat Globule Amount ( / 100 g of Frozen Confectionery)> described later.

[0016] The frozen confectionery according to the present technology refers to those classified as general frozen confectionery. Representative examples of such frozen confectionery are ice creams. Examples of such ice creams include ice cream, ice milk, and lacto ice, but the frozen confectionery of the present technology is not limited thereto. Furthermore, the frozen confectionery according to the present technology is suitable for frozen confectionery produced through a process of freezing a raw material mixture containing a specific DE starch degradation product in a freezer.

[0017] <Low DE Starch Degradation Product with a Dextrose Equivalent (DE) of 15 or Less> The frozen confectionery of the present technology contains a low DE starch degradation product with a DE of 15 or less. When the DE of the low-DE starch degradation product is at its upper limit, it is preferably 14 or less, more preferably 13 or less, still more preferably 12 or less, and even more preferably 10 or less. Also, as its lower limit, it is preferably 1 or more, more preferably 3 or more, still more preferably 5 or more, even more preferably 7 or more, and still more preferably 8 or more. A more suitable numerical range is more preferably DE 1 to 15, and even more preferably DE 7 to 11. Thereby, churning can be controlled better. For the low-DE starch degradation product of the present technology, commercially available products can also be used. Examples of commercially available products include, for example, Vian dex - BH (DE 7 - 11) (manufactured by Showa Sangyo Co., Ltd.), Max 2000N (DE 8 - 12) (manufactured by Matsutani Chemical Industry Co., Ltd.), etc., but it is not particularly limited, and one kind or a combination of two or more kinds can be used as appropriate.

[0018] By using the low-DE starch degradation product of the present technology in frozen desserts, churning can be controlled better. At this time, by controlling within a predetermined range of the average fat globule amount, churning can be controlled. Thereby, it is possible to avoid the deterioration of the smoothness of the texture in frozen desserts and to avoid causing quality defects. Also, in the present technology, by including the low-DE starch degradation product in the raw material mixture of frozen desserts, churning that occurs during the production of frozen desserts can be controlled. With the present technology, churning can be controlled even in general frozen dessert production without using special equipment, so the present technology has excellent effects from the viewpoints of workability simplicity and cost. Also, since the present technology enables churning control by using a low-DE starch degradation product, it is also possible to reduce the amount of synthetic emulsifier used or to make it free of synthetic emulsifiers.

[0019] Furthermore, in the present technology, it is more preferable to use a low-DE starch degradation product and a high-DE starch degradation product together because churning can be more easily controlled. Thereby, it can be adjusted more simply within a more appropriate range of the average fat globule amount.

[0020] <High-DE starch degradation product> The high DE starch degradation product in this technology preferably has a DE in the range of 20 to 40. The upper limit value of the DE of the high DE starch degradation product is preferably 35 or less, more preferably 30 or less, and the lower limit value of the DE is preferably 25 or more. As the numerical range of the DE of the high DE starch degradation product, it is more preferably 20 to 30. Generally, starch syrup (or also referred to as "liquid starch") has a DE of 20 to 40, and such starch syrup (or also referred to as "liquid starch") can be used as the high DE starch degradation product of this technology. Commercially available products that can be used as the high DE starch degradation product include, for example, the product named K-SPD (manufactured by Showa Sangyo Co., Ltd.), etc., but it is not particularly limited.

[0021] The predetermined DE starch degradation product used in this technology can be obtained by subjecting starch to a decomposition treatment so as to obtain a predetermined DE. Thereby, low DE starch degradation products, high DE starch degradation products, etc. used in this technology can be obtained. This starch degradation product is a mixture of decomposition products with various degrees of polymerization (decomposition products with a low degree of decomposition, decomposition products with a high degree of decomposition, etc.), and contains, for example, dextrin, oligosaccharides such as oligosaccharides, disaccharides such as maltose, and glucose (monosaccharide).

[0022] Here, generally, dextrin is classified by a numerical value indicating the saccharification rate of starch, called dextrose equivalent (D.E.), and the higher the DE, the more the starch is decomposed and the higher the saccharification rate.

[0023] <Dextrose Equivalent (DE) and Its Measurement Method> The degree of decomposition of the starch degradation product of the present technology is represented as dextrose equivalent (DE). This DE is calculated by (direct reducing sugar (direct reducing sugar / total solids of starch degradation product)) × 100 with respect to the total solids of the starch degradation product. Since the starch degradation product is a degradation product of starch, the direct reducing sugar is glucose or a polymer of a small number of glucoses. The direct reducing sugar is a value calculated by converting the reducing group amount of the direct reducing sugar quantified by the Lane-Eynon method into the amount of glucose, and the total solids is the percentage of the mass ratio before and after drying of the starch degradation product (Non-Patent Document 2: "Starch Sugar Related Industrial Analysis Methods", edited by the Starch Sugar Technical Committee, published by Food Chemical News Co., Ltd. (published on November 1, 1991)). For example, when measuring commercially available powdered candy (syrup candy), if the amount of direct reducing sugar converted to glucose is 12% and the total solids is 60%, the DE of this powdered candy (syrup candy) is 20.

[0024] The starch degradation product of the present technology can be obtained by chemically or enzymatically treating starch so as to have a predetermined DE. The starch degradation product of the present technology can be produced with reference to known degradation treatment methods and production methods of starch degradation products, and known separation and purification may be performed as necessary. In addition, the starch degradation product of the present technology can be appropriately used by measuring the DE of commercially available starch degradation products as necessary. Examples of commercially available products include K-SPD (DE 25-30) (manufactured by Showa Sangyo Co., Ltd.), VIANDEX-BH (DE 7-11) (manufactured by Showa Sangyo Co., Ltd.), Max 2000N (DE 8-12) (manufactured by Matsutani Chemical Industry Co., Ltd.), etc., and they may be used alone or in combination as appropriate.

[0025] Examples of the chemical treatment include hydrolysis with an acid, an alkali, etc.; examples of the enzymatic treatment include hydrolysis with an amylase, etc., but are not limited to such methods. Examples of the acid include oxalic acid, hydrochloric acid, etc., and examples of the enzyme include α-amylase, isoamylase, pullulanase, etc., and one or more kinds can be selected from the group consisting of these and used.

[0026] The starch used as a raw material for the starch degradation product of the present technology is not particularly limited, but those generally used in foods can be used. As starch raw materials, for example, starches such as corn starch, rice starch, and wheat flour starch (above-ground starches derived from grains); starches such as potato starch, tapioca starch, and sweet potato starch (underground starches derived from underground stems or roots) can be mentioned. Among these, preferably, they are corn starch, potato starch, sweet potato starch, and tapioca starch. One or more selected from the group consisting of these can be used.

[0027] The content (in terms of solid content) of the "low DE starch degradation product" contained in the frozen confectionery of the present technology is not particularly limited, but as its lower limit value, from the viewpoint of churning control, it is preferably 0.5% by mass or more, more preferably 1.0% by mass or more, and as its upper limit value, from the viewpoints of flavor and texture, it is preferably 10% by mass or less, more preferably 8% by mass or less, still more preferably 6% by mass or less, even more preferably 5% by mass or less, and more preferably 4% by mass or less. The numerical range in the low DE starch degradation product is more preferably 0.5% by mass to 10% by mass, still more preferably 0.5% by mass to 6% by mass, and still more preferably 1% by mass to 4% by mass from the viewpoints of churning control and flavor and texture.

[0028] The content (in terms of solid content) of the "high DE starch degradation product" contained in the frozen confectionery of the present technology is not particularly limited, but as its lower limit value, it is preferably 1% by mass or more, more preferably 3% by mass or more, still more preferably 4% by mass or more, more preferably 5% by mass or more, more preferably 6% by mass or more, and as its upper limit value, it is preferably 15% by mass or less, more preferably 10% by mass or less, still more preferably 9% by mass or less, and even more preferably 8% by mass or less. The numerical range of the high DE starch degradation product is more preferably 5% by mass to 10% by mass, and still more preferably 6% by mass to 9% by mass.

[0029] The content mass ratio (in terms of solid content) of "the low DE starch degradation product and the high DE starch degradation product" contained in the frozen confectionery of the present technology is preferably 0.1 to 30 parts by mass of the high DE starch degradation product with respect to 1 part by mass of the low DE starch degradation product, more preferably 0.1 to 25 parts by mass of the high DE starch degradation product, still more preferably 0.5 to 15 parts by mass of the high DE starch degradation product, even more preferably 1 to 10 parts by mass of the high DE starch degradation product, and more preferably 1.5 to 9 parts by mass of the high DE starch degradation product.

[0030] <Milk fat content, non-fat milk solids, etc. of frozen confectionery> The "milk fat content" in the frozen confectionery of the present technology is not particularly limited, but as its lower limit value, from the viewpoint of the flavor rich in milk fat, it is preferably 1% or more, more preferably 3% or more, still more preferably 4% or more, and even more preferably 5% or more. As its upper limit value, from the viewpoint of churning control, it is preferably 20% or less, more preferably 18% or less, and still more preferably 15% or less. As the numerical range of the milk fat content, it is more preferably 3% to 20%, and still more preferably 3% to 15%. In the present technology, the milk fat content of lacto ice may be 3%. As the numerical range of the milk fat content, even more preferably, from the viewpoints of milk fat richness and good churning control, it is 5% to 15%.

[0031] In the case of the present technology, even in a frozen confectionery rich in milk fat, the churning in the frozen confectionery can be controlled. As a frozen confectionery rich in milk fat, a frozen confectionery containing 3% or more of milk fat is more preferable. Further, in the case of a frozen confectionery rich in milk fat, from the viewpoints of flavor and texture, it is preferably 5% or more, more preferably 7% or more, and still more preferably 8% or more of this milk fat content.

[0032] The content mass ratio of "milk fat and the low DE starch hydrolyzate (in terms of solid content)" in the frozen confectionery of the present technology is not particularly limited. However, with respect to 1 part by mass of milk fat, the lower limit is preferably 0.025 part by mass or more, more preferably 0.05 part by mass or more, still more preferably 0.125 part by mass or more of the low DE starch hydrolyzate. Also, as the upper limit, it is preferably 3.4 parts by mass or less, more preferably 1.5 parts by mass or less, still more preferably 1.34 parts by mass or less, even more preferably 1 part by mass or less, and more preferably 0.5 part by mass or less of the low DE starch hydrolyzate. From the viewpoints of better fat richness and better churning control, as the numerical range of the mass content ratio of the low DE starch hydrolyzate, with respect to 1 part by mass of milk fat, it is more preferably 0.01 - 2 parts by mass, and still more preferably 0.125 - 0.5 parts by mass. Also, from the viewpoints of appropriate use of milk fat and better churning control, with respect to 1 part by mass of milk fat, it is more preferably 0.125 - 1.5 parts by mass, and still more preferably 0.33 - 1.34 parts by mass.

[0033] The "non-fat milk solids" in the frozen confectionery of the present technology is not particularly limited. However, as the lower limit, it is preferably 4% or more, more preferably 6% or more, and still more preferably 7% or more. Also, as the upper limit, it is preferably 12% or less, more preferably 10% or less, and still more preferably 9% or less. As the numerical range of the non-fat milk solids, it is more preferably 5% - 10%, and still more preferably 6% - 9%.

[0034] The "milk solids" in the frozen confectionery of the present technology is not particularly limited. However, as the lower limit, it is preferably 7% or more, more preferably 8% or more, and still more preferably 10% or more. Also, as the upper limit, it is preferably 32% or less, more preferably 25% or less. As the numerical range of the milk solids, it is more preferably 8% - 25%, still more preferably 10% - 24%, and even more preferably 11% - 24%.

[0035] From the perspective of a rich milk fat flavor, it is more preferable that the milk fat content of the frozen confectionery of the present technology is 3% or more and the milk solids content is 10% or more. More preferably, the milk fat content is 8% or more and the milk solids content is 15% or more. According to the present technology, there is an advantage that even in the case of a frozen confectionery rich in fat content, churning can be controlled.

[0036] The "total solids" in the frozen confectionery of the present technology is not particularly limited, but as its lower limit value, preferably 20% or more, more preferably 25% or more, still more preferably 30% or more. Also, as its upper limit value, preferably 50% or less, more preferably 40% or less. As the numerical range of the total solids, more preferably it is 25% to 45%, still more preferably 30% to 40%.

[0037] In addition, the contents of milk fat, non-fat milk solids, milk solids, and other milk components in the present technology can be measured by the respective quantitative methods described in the "Test Methods for Component Specifications of Milk etc." of the "Ordinance on Milk etc. (Ordinance on Component Specifications etc. of Milk and Dairy Products)". Also, in the present technology, "milk solids" means the sum of non-fat milk solids and milk fat.

[0038] Also, the "total solids" in the frozen confectionery of the present technology refers to the one after removing moisture, and the total solids can be measured by methods such as the sand mixing method and the direct drying method, but it can be obtained by removing the moisture obtained from the moisture quantitative method described in the ordinance on milk etc. from the total amount of the frozen confectionery.

[0039] The frozen confectionery of the present technology can control the churning of the frozen confectionery by using the <Measurement Method of Average Fat Granule Amount ( / 100 g of Frozen Confectionery)> described later. Churning is more likely to occur as the milk fat is richer, and in the present technology, such churning due to rich milk fat can be controlled. In this technology, as for controlling churning, for example, controlling the fat mass to a predetermined mass range, suppressing the demulsification of fat globules, suppressing the aggregation of fat globules, etc. can be mentioned. By this, it is possible to avoid the deterioration of the smoothness of the texture of frozen desserts or the cause of poor quality of frozen desserts. As an example of controlling the average fat particle amount of this technology, for example, adjusting so that the average fat particle amount ( / 100 g of frozen dessert) of the frozen dessert is within a predetermined range; comparing with the average fat particle amount of the control frozen dessert and preparing the frozen dessert so as to lower the average fat particle amount of the frozen dessert to be adjusted, etc. can be mentioned. By using the measuring method of the average fat particle amount of this technology, it is possible to simply, objectively, and with good reproducibility confirm the churning situation of the frozen dessert and the influence on churning caused by the raw materials used. Further, when using the measuring method of the average fat particle amount of this technology, since it can be judged objectively rather than subjectively, it is possible to reduce the variation in inspection and stably judge the quality of the frozen dessert, and further homogenize the quality of the frozen dessert.

[0040] <Average fat particle amount of frozen dessert ( / 100 g of frozen dessert)> From the viewpoints of the smoothness of the texture and quality, the upper limit value of the average fat particle amount ( / 100 g of frozen dessert) of the frozen dessert of this technology is more preferably 14 g ( / 100 g of frozen dessert) or less, still more preferably 13.5 g ( / 100 g of frozen dessert) or less, even more preferably 13 g ( / 100 g of frozen dessert) or less. Also, as the lower limit value, it is preferably 3 g ( / 100 g of frozen dessert) or more, more preferably 5 g ( / 100 g of frozen dessert) or more, still more preferably 8 g ( / 100 g of frozen dessert) or more, even more preferably 10 g ( / 100 g of frozen dessert) or more. As this numerical range in the frozen dessert containing the low DE starch degradation product of this technology, this average fat particle amount is preferably 3 to 14 g ( / 100 g of frozen dessert), more preferably 10 to 13 g ( / 100 g of frozen dessert). By the absolute value of the average fat particle amount of the frozen dessert being within this numerical range, even when reducing or making free the synthetic emulsifier, it is possible to obtain a frozen dessert with good smoothness of the texture and good quality of the frozen dessert. In addition, for the frozen confection containing the low DE starch degradation product of the present technology, it is preferable that this average fat globule amount ratio is preferably 0.7 to 0.95, more preferably 0.8 to 0.95. The average fat globule amount ratio will be described later. By being within such a numerical range, even when the synthetic emulsifier is reduced or made free, the smoothness of the mouthfeel of the frozen confection and the quality of the frozen confection are good.

[0041] <Method for measuring the average fat globule amount ( / 100 g of frozen confection)> In the frozen confection manufacturing process, the ice mix (raw material mixture) after freezing is dispensed. Cold water (0 to 10°C) is added to each dispensed ice mix to prepare each solution so as not to dissolve the fat. In an atmosphere of 0 to 25°C, each ice mix solution is passed through a 100-mesh (aperture 150 μm) sieve. In an atmosphere of 0 to 25°C, for each sieve, the weight of each non-passing amount that did not pass through the sieve is measured. From the total value of these non-passing amounts and the number of samples, the average fat globule amount ( / 100 g of frozen confection) is calculated. The number of samples for averaging is preferably 3 or more. A more specific measurement method is shown in the examples described later.

[0042] In the present technology, by using the sample "without addition" as the control frozen confection and the sample "with addition" as the sample frozen confection and comparing them, it is possible to determine whether the churning of the sample frozen confection is controllable. The control frozen confection in the present technology is a frozen confection composed of control raw materials, and the sample frozen confection is a sample frozen confection composed of "sample + control raw materials" in which the sample is blended with the control raw materials. The sample is a substance that is expected to have good control over the churning of the frozen confection, and according to the method for measuring the average fat globule amount of the present technology, it is also possible to determine whether the sample is a substance that can suppress the churning of the frozen confection (that is, a substance that can be well controlled). At this time, it is preferable to make everything the same except for the sample. In the present technology, it is more preferable to make the milk fat content (MF) and the non-fat milk solids content (SNF) of each of the sample frozen confectionery and the control frozen confectionery at least the same, and it is even more preferable to make the total solids content the same. This "same" means that, from the viewpoint of accurately judging the churning control ability of the sample, the content of each frozen confectionery raw material is preferably within ±0.1% by mass, and more preferably within ±0.05% by mass. In addition, it has been found that it is preferable to use a low DE starch hydrolyzate as a sample capable of suppressing churning by the method for measuring the average fat globule amount of the present technology.

[0043] For example, when the average fat globule amount per 100 g of the sample frozen confectionery - the average fat globule amount per 100 g of the control frozen confectionery (Formula 1) is -1.0 g or more per 100 g of the frozen confectionery, it can be determined that the sample frozen confectionery can control churning. Thus, the average fat globule amount per 100 g of the sample frozen confectionery is lower than the average fat globule amount of the control frozen confectionery (that is, in the sense of "minus"), and the greater the difference (that is, in the sense of "or more"), the more it can be determined that churning is controllable. As a specific example of "when it is -1.0 g or more per 100 g of the frozen confectionery", for example, when it is -2.0 g per 100 g of the frozen confectionery in Formula 1, it can be determined that churning can be controlled, and when it is 0 g per 100 g of the frozen confectionery in Formula 1, it can be determined that churning is not controllable.

[0044] <Ratio of average fat globule amount of frozen confectionery> The ratio of the average fat globule amount of the frozen confectionery of the present technology can be obtained from "the average fat globule amount of the sample frozen confectionery / the average fat globule amount of the control frozen confectionery" using the above-described sample frozen confectionery and control frozen confectionery. By using this ratio of the average fat globule amount of the frozen confectionery, it is possible to judge the churning control of the frozen confectionery.

[0045] When the average fat globule amount ratio is less than 1.0, it can be said that a frozen confection with better controlled churning than the control frozen confection was obtained. As its upper limit value, more preferably it is 0.95 or less, still more preferably 0.9 or less, even more preferably 0.85 or less, and its lower limit value is not particularly limited. As this numerical range, more preferably it is 0.2 - 0.95, still more preferably 0.2 - 0.9.

[0046] For example, by comparing the average fat globule amount of the sample frozen confection added with the sample and the average fat globule amount of the control frozen confection without adding the sample, the degree of churning control of the frozen confection by the sample can be judged from the ratio of "average fat globule amount of the sample frozen confection / average fat globule amount of the control frozen confection". The smaller this ratio is than 1, the more it can be judged that the churning of the frozen confection can be better controlled. Using this average fat globule amount is excellent in terms of less subjectivity and being able to be objective, being able to be performed simply, and having reproducibility. More specifically, when the ratio of the average fat globule amount of the sample frozen confection / average fat globule amount of the control frozen confection is 0.95 or less (preferably 0.92 or less), it can be judged that the churning of the frozen confection was controlled due to the said sample. Furthermore, when the ratio is 0.91 or less (more preferably 0.90 or less), since it can be reduced by 10%, it can be judged that the churning control was better. Also, for example, when the absolute value of the average fat globule amount of the sample frozen confection is 10 - 14 g ( / 100 g of frozen confection) in a frozen confection not containing a synthetic emulsifier, it can also be judged that the smoothness of the taste of the frozen confection and the quality of the frozen confection are good. Also, for example, in a frozen confection with a milk fat content of 3% or more and less than 8%, based on it being 10 - 12 g ( / 100 g of frozen confection), and in a frozen confection with a milk fat content of 8% or more, based on it being 11 - 14 g ( / k100 g of frozen confection), it can also be judged that the churning control is good and the smoothness of the taste of the frozen confection and the quality of the frozen confection are good.

[0047] <Other ingredients of the frozen confection> In addition to the above ingredients, the frozen confection of the present technology may appropriately contain those generally used as raw materials for frozen confections. The frozen confection raw materials may be used in a liquid state and blended into the mixture, or may be contained in a solid state (for example, chip-like, pulp-like, etc.). Specific examples include milk raw materials (for example, milk and dairy products, etc.), saccharides and sweeteners, fats and oils (for example, vegetable fats, etc.), stabilizers, emulsifiers, acidulants, vegetable proteins, processed egg products, flavoring agents, coloring agents, fruit juices and pulps (for example, strawberries, grapes, melons, citrus fruits, etc.), jams, vegetables (for example, carrots, watermelons, etc.), coffees, teas (matcha, black tea, green tea, oolong tea, etc.), chocolates, caramels, various food ingredients, etc. One or more selected from these may be contained.

[0048] In the frozen confection of the present technology, from the viewpoint of obtaining a richness and flavor derived from milk, it is preferable to contain a milk raw material. Examples of the milk raw material include milk, condensed milk, skimmed condensed milk, powdered milk, cream, butter, etc. One or more selected from these can be used.

[0049] In the present technology, the fat and oil preferably contains at least milk fat, and may further appropriately contain vegetable fat. In ice creams, about 3 to 20% of fat and oil (in terms of solid content) is contained. The vegetable fat (in terms of solid content) may be used in the frozen confection with an upper limit of 15% or less, or may be used at about 0 to 10%. From the viewpoint of improving the flavor and texture while reducing the milk fat content, the vegetable fat can be used in the frozen confection at 0.5 to 10% or 0.5 to 15%. Also, in the present technology, it is possible to make the fat and oil 3 to 25% when the vegetable fat is increased. The fat and oil content in the case of a fat-rich frozen confection is preferably 5% or more, more preferably 8% or more. In the frozen confection of the present technology, examples of the vegetable fat include, but are not limited to, coconut oil, palm oil, rapeseed oil, olive oil, soybean oil, etc. from the viewpoint of obtaining a light flavor and melt-in-the-mouth texture. One or more selected from these can be used. According to the present technology, churning caused by fats and oils containing milk fat and / or vegetable fat, etc. can be controlled, and good frozen confections can be obtained.

[0050] In the frozen confection of the present technology, the mass content ratio of "the fat and oil and the low DE starch degradation product" is not particularly limited. However, with respect to 1 part by mass of the fat and oil, the lower limit of the low DE starch degradation product is preferably 0.002 part by mass or more, more preferably 0.01 part by mass or more, still more preferably 0.05 part by mass or more, and even more preferably 0.125 part by mass or more. Also, as the upper limit, it is preferably 4 parts by mass or less, more preferably 3 parts by mass or less, still more preferably 2 parts by mass or less, and even more preferably 1 part by mass or less. When there is a large amount of fat and oil (especially milk fat), a fat-rich frozen confection can be obtained, but churning also becomes a problem. However, according to the present technology, churning can be controlled even in a fat-rich frozen confection. In addition, the fat in the present technology can be measured by the Rose-Gottlieb method.

[0051] In the frozen confection of the present technology, by containing the starch degradation product of the present technology described above, it is possible to reduce or make free of synthetic emulsifiers generally used. Ice cream, ice milk, etc. among frozen confections are suitable. Examples of the synthetic emulsifier include so-called synthetic fatty acids or fatty acid esters. In particular, synthetic fatty acid esters (for example, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester) can be reduced or made free of.

[0052] "Emulsifier-free" in the present technology means that the content is below the level at which the emulsifying action of the synthetic fatty acid ester cannot substantially function in the frozen confection of the present technology. For example, it means at least 0.1% by mass or less, more preferably 0.05% by mass or less, and even more preferably 0.01% by mass or less in the frozen confection. In recent years, as consumers tend to prefer natural ingredients, there is a tendency to desire synthetic-emulsifier-free products. However, with this technology, it is possible to meet such consumer needs.

[0053] In the frozen confectionery of this technology, from the viewpoint of better controlling churning, it is preferable to contain processed egg products. Examples of the processed egg products to be contained in this technology include egg white, egg yolk, and their enzyme-decomposed products, etc. One or more kinds can be selected from the group consisting of these and used.

[0054] Among these, enzymatically decomposed egg yolk is preferably used. More preferably, the enzymatically decomposed egg yolk is lysophosphatidized egg yolk with a lysophosphatidization rate of 40 to 80%. Even more preferably, it is lysophosphatidized egg yolk in which phospholipids to which 4 or more highly unsaturated fatty acids with double bonds are bound remain (see, for example, Patent Document 2: JP-A-2008-43323). Further, more specifically, the total of arachidonic acid (C20:4) and docosahexaenoic acid (C22:6) in the fatty acid composition of phosphatidylethanolamine in the lysophosphatidized egg yolk is preferably 20% or more, more preferably 25% or more. Also, as the enzyme used for the enzyme decomposition, it is preferable to use at least a lipid-decomposing enzyme derived from a microorganism, and examples include, but are not limited to, phospholipase A2 derived from bacteria such as the genus Streptomyces.

[0055] Lysophosphatidization rate = (area percentage of lysophosphatidylcholine) × 100 / (area percentage of phosphatidylcholine + area percentage of lysophosphatidylcholine + area percentage of lysophosphatidylethanolamine) (by analysis using the iatroscan method (TLC-FID method) (see, for example, Patent Document 2: JP-A-2008-43323).

[0056] The content of the processed egg product contained in the frozen confectionery of the present technology is not particularly limited, but as its lower limit value, it is preferably 0.1% or more, more preferably 0.5% or more, and as its upper limit value, it is preferably 10% or less, more preferably 5% or less. As this numerical range, it is more preferably 0.5 to 3%, and even more preferably 0.5 to 1%. Thereby, churning can be made better within a predetermined range.

[0057] 2. Manufacturing method of the frozen confectionery according to the present technology The frozen confectionery of the present technology can be manufactured with reference to the manufacturing process of known frozen confectionery. Specifically, the manufacturing of the frozen confectionery of the present technology can be carried out in the same procedure as a known manufacturing method having a step of freezing a raw material mixture (so-called mix) using a freezer. Note that the frozen ice mix used in the <Method for measuring the average fat globule amount ( / 100 g of frozen confectionery)> may be obtained using the manufacturing process of known frozen confectionery. In the present technology, by using the above-described components as raw materials, even if a normal manufacturing method of frozen confectionery is adopted, a frozen confectionery within a predetermined churning range can be obtained. Thus, the present technology has the advantage of being able to obtain a desired frozen confectionery without performing a special manufacturing line or manufacturing process.

[0058] An example of the manufacturing method of the frozen confectionery of the present technology will be described below, but the present technology is not limited thereto. As the manufacturing process of the frozen confectionery of the present technology, first, the raw materials are mixed and dissolved to prepare a raw material mixture (so-called mix). Then, if necessary, after filtration, homogenization, and sterilization, it is cooled and aged. The aged raw material mixture is put into a freezer and frozen. After freezing, a final product frozen confectionery can be obtained through well-known steps such as filling, packaging, and hardening.

[0059] More specifically, a raw material liquid containing each raw material of the frozen confectionery of the present technology is mixed at 65°C to 80°C to obtain a raw material mixture in an emulsified state. For mixing, a mixer such as a powder dissolver or a high-speed stirrer can be used. Next, filter the raw material mixture. By filtering the raw material mixture, impurities can be removed, and it becomes possible to obtain smoother frozen desserts. Next, homogenize the filtered raw material mixture under the conditions of 50°C to 90°C and 5 to 20 MPa. Here, by performing homogenization, the emulsified state becomes better. For homogenization, a homogenizer or the like can be used. Next, sterilize the homogenized raw material mixture at a temperature of 65°C to 150°C. For sterilization, a plate sterilizer, a tubular sterilizer, an infusion sterilizer, an injection sterilizer, a batch sterilizer, or the like can be used.

[0060] Furthermore, cool the sterilized raw material mixture to 0 to 10°C and age it for about 4 to 24 hours. Aging means crystallizing the fat globules in the raw material mixture and stabilizing the emulsifying film. Here, when aging is performed, the physical properties of the emulsified state of the raw material mixture tend to be stabilized.

[0061] Freeze the emulsion obtained through the above process using a continuous freezer to obtain a semi-frozen liquid. A continuous freezer refers to a freezer that continuously cools and stirs to produce ice creams and the like. Also, freezing means cooling the raw material mixture while simultaneously mixing an appropriate amount of air to disperse air bubbles and ice grains in the emulsion. By freezing the raw material mixture, a semi-frozen liquid having appropriate air and fine ice crystals can be obtained. In manufacturing the frozen dessert of the present technology, the filling temperature after freezing depends on the freezing point of the raw material mixture, but it is preferably -9 to -3°C. Also, the overrun value is preferably about 10 to 100%, more preferably about 30 to 70%, and even more preferably 30 to 50%. Thereby, a frozen dessert having fine ice crystals and a smooth texture tends to be obtained. Note that the method for measuring the freezing point temperature of the raw material liquid in the present technology is to measure the temperature of the liquid frozen dessert raw material mix, which is the raw material liquid, over time while cooling it at an ambient temperature of -35°C (see, for example, Patent Document 3: Japanese Unexamined Patent Application Publication No. 2018-161075).

[0062] When the semi-frozen liquid obtained as described above is filled into a container, packaged, and then hardened, the frozen confectionery of the present technology can be obtained in the state of the final product.

[0063] 3. Another aspect of the present technology Even when the raw material mixture is emulsified by adding an emulsifier, excessive demulsification may occur during the freezing process. That is, there are some emulsifiers that are not suitable for churning control depending on the emulsifier selected. Generally, synthetic emulsifiers (specifically, fatty acid esters) are used for churning control. On the other hand, since the low DE starch degradation product of the present technology is completely different from the structure of such fatty acid esters, it is completely unexpected that the low DE starch degradation product has a churning control effect even after passing through the freezing process.

[0064] As shown in the following examples, the low DE starch degradation product of the present technology can control the churning of frozen confectionery, and thereby it is also possible to provide a fat-rich frozen confectionery. The low DE starch degradation product of the present technology, as described above, can be expected to have a churning control effect in frozen confectionery (for example, controlling fat lumps within a predetermined mass range, suppressing demulsification of fat globules, suppressing aggregation of fat globules, etc.), and can be used for frozen confectionery, its raw material mixture (mix), or frozen confectionery raw materials for this purpose. Furthermore, by using the low DE starch degradation product of the present technology in frozen confectionery, the smoothness of the frozen confectionery tends to be improved. Furthermore, according to the present technology, it is also possible to substantially free the use of synthetic emulsifiers.

[0065] In addition, in another aspect of the present technology, the description of the configurations common to <1. Frozen confectionery according to the present technology> and <2. Method for manufacturing frozen confectionery according to the present technology> described above is omitted. For example, the low DE starch degradation product used in another aspect of the present technology, this suitable DE range, suitable content, suitable use (combination, ratio, etc.), etc. are as described above, and other high DE starch degradation products, egg processed products, etc. are also as described above.

[0066] In addition, the low DE starch degradation product of the present technology can be contained as an active ingredient in various compositions such as the above-described churning control action and various compositions such as compositions or preparations that expect this, and these various compositions can also be used as preparations. In addition, as described above, the present technology can provide the low DE starch degradation product of the present technology (which can also be used in combination with a high DE starch degradation product, etc.) used for the purpose of controlling the churning of frozen desserts or the like, or the use thereof. Further, the low DE starch degradation product of the present technology (which can also be used in combination with a high DE starch degradation product, etc.) can be used as an active ingredient used in various methods such as the above-described churning control method. In addition, the low DE starch degradation product of the present technology (which can also be used in combination with a high DE starch degradation product, etc.) can be used for the production of various preparations or various compositions having the above-described action or for the above-described use purposes.

[0067] The present technology can adopt the following configurations. [1] A frozen dessert containing a low DE starch degradation product with a dextrose equivalent (DE) of 15 or less. [2] The frozen dessert according to [1], wherein the frozen dessert is ice cream, ice milk, or lacto ice. [3] The frozen dessert according to [1] or [2], wherein the frozen dessert is a frozen dessert having a milk fat content of 3% or more. Preferably, the frozen dessert is (a) a frozen dessert having a milk fat content of 3% or more and less than 8%, or (b) a frozen dessert having a milk fat content of 8% or more. More preferably, the frozen dessert is (a) a frozen dessert having a milk fat content of 3% or more and less than 8% and a milk solid content of 10% or more and less than 15%, or (b) a frozen dessert having a milk fat content of 8% or more and a milk solid content of 15% or more. [4] Furthermore, the frozen dessert according to any one of [1] to [3], which further contains a high DE starch degradation product with a dextrose equivalent (DE) of 20 to 40. [5] The frozen dessert according to any one of [1] to [4], wherein the frozen dessert has an average fat globule amount of 3 to 14 g (per 100 g of frozen dessert) or an average fat globule amount of 10 to 14 g (per 100 g of frozen dessert). 〔6〕 The cold confectionery according to any one of the above [1] to [5], wherein the low DE starch degradation product is contained in an amount of 0.5 to 10% by mass in terms of solid content. 〔7〕 The cold confectionery according to any one of the above [4] to [6], wherein the mass content ratio of the low DE starch degradation product to the high DE starch degradation product is 0.1 to 30 parts by mass of the high DE starch degradation product with respect to 1 part by mass of the low DE starch degradation product. 〔8〕 The cold confectionery according to any one of the above [1] to [7], further containing an egg processed product. Preferably, the egg processed product is enzymatically decomposed egg yolk. 〔9〕 The cold confectionery according to any one of the above [1] to [8], wherein the low DE starch degradation product of the cold confectionery contains 0.002 to 4 parts by mass with respect to 1 part by mass of oil and fat.

[0068] 〔10〕 A churning control agent for fat-rich cold confectionery, containing a low DE starch degradation product with a dextrose equivalent (DE) of 15 or less. Preferably, the fat-rich cold confectionery has a milk fat content of 5% or more. 〔11〕 A churning control agent for fat-rich cold confectionery, further containing a high DE starch degradation product and / or an egg processed product. 〔12〕 A churning control method for fat-rich cold confectionery, using a low DE starch degradation product with a dextrose equivalent (DE) of 15 or less. It is preferable to further use a high DE starch degradation product and / or an egg processed product. 〔13〕 A method for producing the cold confectionery according to any one of the above [1] to [9]. 〔14〕 A method for producing a cold confectionery, or a cold confectionery obtained by the production method, wherein the cold confectionery is prepared so as to have an average fat globule amount of 3 to 14 g (per 100 g of cold confectionery) or an average fat globule amount of 10 to 14 g (per 100 g of cold confectionery). The cold confectionery is preferably the cold confectionery according to any one of the above [1] to [9]. 〔15〕 In order to control the charm of frozen desserts, a preparation step of preparing a raw material mixture is included, in which a low DE starch degradation product with a dextrose equivalent (DE) of 15 or less is blended into the raw material mixture (mix). The frozen dessert is obtained by the method for producing frozen desserts or the method for producing frozen desserts. The frozen dessert is preferably any of the frozen desserts described in [1] to [9] above.

Examples

[0069] Hereinafter, the present technology will be described in more detail based on production examples, examples, etc. Note that the production examples, examples, etc. described below are examples of typical examples of the present technology, and the scope of the present technology is not construed narrowly thereby.

[0070] <Test Example 1: Ice Cream> [Production Example 1] Raw material mixtures (mixes) were produced with the formulation compositions of Comparative Example 1 and Examples 1 to 6 in Table 1 below. From this raw material mixture, ice cream was obtained through a freezing process. The average fat globule amount of each obtained ice cream was measured by the <Measurement method of average fat globule amount ( / 100 g of frozen dessert)>. Note that Comparative Example 1 is a control, and has the same formulation composition of components as Examples 1 to 6 except that no low DE starch degradation product is added.

[0071] [Production Example 2] Raw material mixtures (mixes) were produced with the formulation compositions of Comparative Example 2 and Example 7 in Table 2 below. From this raw material mixture, ice cream was obtained through a freezing process. The average fat globule amount of each obtained ice cream was measured by the <Measurement method of average fat globule amount ( / 100 g of frozen dessert)>. Note that Comparative Example 2 is a control, and has the same formulation composition of components as Example 7 except that no low DE starch degradation product is added.

[0072] [Each raw material] Note that the blending amounts of raw material starch syrup (DE27)*1, low DE starch hydrolyzate (DE9)*2, and low DE starch hydrolyzate (DE10)*3 in Table 1 and Table 2 are the values in terms of solid content. The raw material starch syrup (DE27)*1 in Table 1 and Table 2 is the product named K-SPD (solid content 96%: manufactured by Showa Sangyo Co., Ltd.). The low DE starch hydrolyzate (DE9)*2 is the product named VIANDEX-BH (solid content 96.3%: manufactured by Showa Sangyo Co., Ltd.). The low DE starch hydrolyzate (DE10)*3 is the product named MAX 2000N (solid content 95.3%: manufactured by Matsutani Chemical Industry Co., Ltd.). These can be determined by measuring according to the <Dextrose Equivalent (DE) and Its Measuring Method>. Also, K-SPD and VIANDEX-BH are based on corn starch, potato starch, and sweet potato starch, and MAX 2000N is based on tapioca starch.

[0073] Also, the processed egg product*4 in Table 1 and Table 2 is the product named Yolkrate LM (Taiyo Chemical). The said processed egg yolk is enzymatically decomposed egg yolk, and as the enzymatically decomposed egg yolk, those in which the total of arachidonic acid (C20:4) and docosahexaenoic acid (C22:6) in the fatty acid composition of phosphatidylethanolamine in lysed egg yolk is 25% or more were used.

[0074] In [Production Example 1] and [Production Example 2], the production of each ice cream was carried out based on the procedures of conventional methods. Specifically, first, the raw materials were mixed and dissolved in heated dissolved water, and then heated and held at 70 to 75°C for 1 hour. After heating and holding, the temperature was raised to 85°C, and homogenization was carried out using a two-stage homogenizer (manufactured by Sanmaru Machinery Co., Ltd.) at a secondary pressure of 5 MPa and a total pressure of 15 MPa. This was aged at 10°C or lower for 1 day and night. The raw material mixture thus obtained was frozen using a continuous freezer. The freezer was CS200 manufactured by SOREN, and 30 dasher was used. The discharge temperature of the freezer was changed in the range of -7.5°C to -4.0°C. The overrun was 40% in all cases. The frozen product obtained in this way was placed in a 130 mL cup and hardened in a freezer at -35°C to obtain ice cream. The obtained ice cream was stored in a freezer at -35°C for 48 hours and then tempered to -18°C.

[0075] The average fat globule amount ( / 100 g of frozen confectionery) of the frozen confectioneries of [Production Example 1] and [Production Example 2] was measured by <Measurement method of average fat globule amount ( / 100 g of frozen confectionery)>. <Specific example of the measurement method of average fat globule amount ( / 100 g of frozen confectionery)> Specifically, a liquid ice mix obtained by homogenizing, sterilizing, and aging the raw material mixture of the frozen confectionery was obtained, and a batch freezer (TBF-5LS (5 L batch ice cream freezer) manufactured by Tomishige Sangyo Co., Ltd.) was used for this freezing. 2 kg of the liquid mix (standard at 5°C) adjusted to have the inside of the cylinder cooled to -25°C or lower in advance was charged and frozen. Freezing was continued for 1 hour with the cooling of the freezer kept ON, and after 1 hour had passed, the ice mix was taken out from the outlet. In an atmosphere of -10 to 0°C, the taken-out ice mix was dispensed into four portions of 200 g each to prepare four samples 1 to 4. In an atmosphere of 0 to 25°C, each of these samples 1 to 4 was mixed with 300 mL of cold water (0 to 10°C) to obtain dissolution liquids 1 to 4. In an atmosphere of 0 to 25°C, each of the dissolution liquids 1 to 4 was passed through a 100-mesh (aperture 150 μm) sieve while preventing the fat globules in the dissolution liquid from being dissolved. Then, for the fat globules that were insoluble in this cold water (0 to 10°C) and remained on this sieve, kitchen paper was brought into contact with the surface of the remaining ones to absorb the moisture. After absorbing the moisture, the mass of the sieve with the remaining fat globules was measured. The tare weight of the sieve was measured in advance, and the difference was subtracted from the measured value of the sieve as a whole to calculate the amount remaining on the sieve. The mass of each of the samples 1 to 4 of the material that was insoluble in this cold water and remained on the sieve was obtained, the masses of the samples 1 to 4 were totaled, and the average thereof was calculated as the average fat globule amount ( / 100 g of frozen confectionery). In Table 1, for sample 4 in Example 3, since there was a mistake in the sample preparation (indicated as "-" in the table), the average of the masses of the three samples 1 to 3 was calculated.

[0076] The composition of the ice cream obtained in Production Example 1, shown in Table 1, is 8.0% milk fat (MF), 7.0% non-fat milk solids (SNF), and 35.5% total solids (TS). The composition of the ice cream obtained in Production Example 2, shown in Table 2, is 8.0% milk fat (MF), 7.0% non-fat milk solids (SNF), and 35.5% total solids (TS). Note that the milk fat (MF), non-fat milk solids (SNF), and total solids (TS) were measured and calculated according to the respective measurement methods described in the Milk and Other Products Ordinance.

[0077]

Table 1

[0078]

Table 2

[0079] <Test Example 2: Ice Milk> Using the formulation compositions of Comparative Example 3 and Examples 8 to 13 in Table 3 below, a raw material mixture (mix) was produced. From this raw material mixture, through a freezing process, ice milk was obtained. The average fat globule amount of each obtained ice milk was measured by the <Measurement Method of Average Fat Globule Amount ( / 100 g of Frozen Dessert)>. Note that Comparative Example 3 is a control and has the same formulation composition as Examples 8 to 13 except that no low DE starch hydrolyzate is added.

[0080] 〔Each Raw Material〕 Note that the respective blending amounts of raw material starch syrup (DE27)*1, low DE starch hydrolyzate (DE9)*2, low DE starch hydrolyzate (DE10)*3, and vegetable oil*5 in Table 3 are values in terms of solid content conversion. Raw material starch syrup (DE27)*1, low DE starch hydrolyzate (DE9)*2, low DE starch hydrolyzate (DE10)*3, and processed egg products*4 were the same as those used in the 〔Each Raw Material〕 in <Test Example 1: Ice Cream> described above. Vegetable oil*5 used was Melanomelo 200.

[0081] In [Production Example 3], the production of each ice milk was carried out based on the procedures of a conventional method. Specifically, first, the raw materials were mixed and dissolved in heated dissolved water, and then heated and held at 70 to 75 °C for 1 hour. After the heating and holding, the temperature was raised to 85 °C, and homogenization was performed using a two-stage homogenizer (manufactured by Sanmaru Machinery Co., Ltd.) at a secondary pressure of 5 MPa and a total pressure of 15 MPa. This was aged at 10 °C or lower for 1 day and night. The raw material mixture thus obtained was frozen using a continuous freezer. The freezer was a CS200 manufactured by SOREN, and 30 dasher was used. The discharge temperature of the freezer was varied in the range of -7.5 °C to -4.0 °C. The overrun was set to 40% in all cases. The frozen product was placed in a 130 mL (200 g) cup and hardened in a freezer at -35 °C to obtain ice milk. The obtained ice milk was stored in a freezer at -35 °C for 48 hours and then the temperature was adjusted to -18 °C. The average fat globule amount ( / 100 g of frozen confectionery) of the frozen confectionery in [Production Example 3] was measured by the <Method for Measuring Average Fat Globule Amount ( / 100 g of Frozen Confectionery)>. Specifically, it was carried out in the same procedure as the <Specific Example of Method for Measuring Average Fat Globule Amount ( / 100 g of Frozen Confectionery)> in <Test Example 1: Ice Cream> described above. Similar to the <Specific Example of Method for Measuring Average Fat Globule Amount ( / 100 g of Frozen Confectionery)>, four samples 1 to 4 were prepared. Finally, the mass of each of the samples 1 to 4 that was insoluble in cold water and remained on the sieve was obtained, the masses of the samples 1 to 4 were totaled, and the average was calculated as the average fat globule amount ( / 100 g of frozen confectionery).

[0082] The composition of the ice milk obtained in Production Example 3 shown in Table 3 is 3.0% milk fat (MF), 5.0% vegetable oil, 7.0% non-fat milk solids (SNF), and 35.5% total solids (TS). Note that the milk fat (MF), non-fat milk solids (SNF), and total solids (TS) were measured and calculated according to the respective measurement methods described in the Milk Equalization Law. The total amount of milk fat and vegetable oil was calculated as the oil content in the frozen confectionery.

[0083]

Table 3

[0084] <Result> In Production Examples 1 to 2 (Tables 1 to 2), in the case of frozen confections using starch degradation products with a low DE, the average amount of fat globules remaining on a 100-mesh sieve (Examples 1 to 7) decreased by 1 g or more compared to the average amount of fat globules in the control frozen confections. Also, in Examples 1 to 7, the ratio of each average amount of fat globules in Examples 1 to 7 to the average amount of fat globules in the control could be reduced by 10% or more. Moreover, the absolute value of the average amount of fat globules in Examples 1 to 7 was in the range of 10 to 13 g / 100 g of frozen confection.

[0085] Also, in Production Example 3 (Table 3), in the case of frozen confections using starch degradation products with a low DE, the average amount of fat globules remaining on a 100-mesh sieve (Examples 8 to 13) decreased by 1 g or more compared to the average amount of fat globules in the control frozen confections. Also, in Examples 8 to 13, the ratio of each average amount of fat globules in Examples 8 to 13 to the average amount of fat globules in the control could be reduced by 9% or more. Moreover, the absolute value of the average amount of fat globules in Examples 8 to 13 was in the range of 10.0 to 11.5 g / 100 g of frozen confection.

[0086] That is, as shown in Examples 1 to 13 of Tables 1 to 3, the frozen confections of the present technology use a low DE starch degradation product to suppress the demulsification of fat globules in the frozen confection or to suppress the aggregation of fat globules, etc., and the inventor considered that the non-passed matter through the sieve (larger fat lumps that could not pass through) decreased. From this, it was recognized that by using a low DE starch degradation product, the churning (generation of fat lumps) of frozen confections can be controlled.

[0087] Also, when the frozen confections of Examples 1 to 6 were based on the frozen confections of Comparative Example 1, their mouthfeel smoothness was as good as or better than that of the latter, and there were also as few or fewer product defects and they were as good as or better than the latter. Also, when the frozen confections of Examples 8 to 13 were based on the frozen confections of Comparative Example 3, their mouthfeel smoothness was as good as or better than that of the latter, and there were also as few or fewer product defects and they were as good as or better than the latter. In addition, when the frozen confectionery of Example 7 was compared with that of Comparative Example 2, its smoothness in the mouth was as good as or better than that of Comparative Example 2, and there were also few product defects and it was as good as or better than that of Comparative Example 2. Regarding ingredients generally used in frozen confectionery for imparting flavor and texture, even when using extracts such as coffee extract as raw materials, it is considered that using low DE starch degradation products has an appropriate churning control effect.

[0088] The inventor considered that low DE starch degradation products are effective in suppressing churning for frozen confectionery if the DE is 15 or less, which is about half of the DE of starch syrup with a DE of 27. Specifically, as shown in Tables 1 to 3, starch degradation products with a DE of 10 or less are more effective in churning control. Also, with respect to 1 part by mass of the low DE starch degradation product, the high DE starch degradation product was 9 parts by mass in Examples 1, 4, 8, and 11, 4 parts by mass in Examples 2, 5, 9, and 12, 1.5 parts by mass in Examples 3 and 10, 2 parts by mass in Examples 6 and 13, and 4 parts by mass in Example 7.

[0089] Also, from the viewpoints of churning control and the sweetness and cost of sugar, it is good to use 0.1 to 0.5 part by mass of low DE starch degradation product for frozen confectionery with respect to 1 part by mass of oil and fat. At this time, the content of oil and fat in the ice cream of Test Example 1 is the total content (8%) of milk fat (8%) and vegetable oil (0%), and in the ice milk of Test Example 2, it is the total content (8%) of milk fat (3%) and vegetable oil (5%). Also, with respect to 1 part by mass of oil and fat, since the low DE starch degradation product and the high DE starch degradation product are 1.25 parts by mass in Examples 1 to 5, Example 7, and Examples 8 to 12, and 1.5 parts by mass in Examples 6 and 13, using 0.5 to 3 parts by mass of the low DE starch degradation product and the high DE starch degradation product is better from the viewpoints of churning control and the sweetness and cost of sugar.

[0090] In addition, in the case of frozen desserts such as the ice cream of Test Example 1, which have a milk solid content of 15.0% or more and a milk fat content of 8.0% or more, from the viewpoints of churning control and the sweetness and cost of sugar, it is preferable to use 0.1 to 0.5 parts by mass of low DE starch hydrolyzate with respect to 1 part by mass of milk fat. Further, in the case of frozen desserts such as the ice cream, with respect to 1 part by mass of milk fat, since "low DE starch hydrolyzate and high DE starch hydrolyzate" are 1.25 parts by mass in Examples 1 to 5 and Example 7, and 1.5 parts by mass in Example 6, it is more preferable to use 0.5 to 3 parts by mass of "low DE starch hydrolyzate and high DE starch hydrolyzate" from the viewpoints of churning control and the sweetness and cost of sugar.

[0091] In addition, in the case of frozen desserts such as the ice milk of Test Example 2, which have a milk solid content of 10.0% or more and less than 15.0% and a milk fat content of 3.0% or more and less than 8.0%, from the viewpoints of churning control and the sweetness and cost of sugar, it is preferable to use 0.3 to 1.4 parts by mass of low DE starch hydrolyzate with respect to 1 part by mass of milk fat. Further, in the case of frozen desserts such as the ice milk, with respect to 1 part by mass of milk fat, since "low DE starch hydrolyzate and high DE starch hydrolyzate" are 3.33 parts by mass in Examples 8 to 12 and 4 parts by mass in Example 13, it is more preferable to use 0.5 to 3 parts by mass of "low DE starch hydrolyzate and high DE starch hydrolyzate" from the viewpoints of churning control and the sweetness and cost of sugar.

[0092] In addition, in Production Example 2 (Table 2), even when coffee extract was used as a raw material, which is a food material generally used in frozen desserts for imparting flavor and texture, appropriate churning control effects were obtained by using low DE starch hydrolyzate. Furthermore, the inventor considered that by using high DE starch hydrolyzate and / or enzymatically decomposed egg yolk in combination as raw materials, the churning of frozen desserts can be controlled more favorably.

[0093] Furthermore, synthetic emulsifiers have been used to date for controlling the churning of frozen desserts. However, as shown in Examples 1 to 7 and Examples 8 to 13, by using the low DE starch degradation product of the present technology, which is not such a synthetic type, for frozen desserts, it has become possible to control the churning of frozen desserts. Thus, with the present technology, it has also become possible to substantially free of synthetic emulsifiers. Fatty acid esters are often used as synthetic emulsifiers, but the low DE starch degradation product has a completely different composition and structure from this synthetic fatty acid ester. In addition, the low DE starch degradation product shows a churning control effect in frozen desserts after freezing. The low DE starch degradation product has a churning control effect on frozen desserts, which has been clarified this time, and can provide new uses and applications in the field of frozen desserts.

[0094] With the present technology, it is possible to control the churning (generation of fat lumps) of frozen desserts containing at least milk solids. More specifically, with the present technology, even for frozen desserts such as the ice cream in Test Example 1, which have 15.0% or more of milk solids and 8.0% or more of milk fat, and also for frozen desserts such as the ice milk in Test Example 2, which have 10.0% or more and less than 15.0% of milk solids and 3.0% or more and less than 8.0% of milk fat, it is possible to control the churning (generation of fat lumps). In addition, with the present technology, it is easy to use various food ingredients (for example, extracts), has good smoothness in the mouth, and has the advantage of few product defects.

Claims

1. a low DE starch degradation product with a dextrose equivalent (DE) of 5 to 15, a high DE starch degradation product with a dextrose equivalent (DE) of 20 to 40 in an amount of 5% to 15% by mass, and the milk fat content is 8% by mass or more, the overrun is 10% to 100%, and the low DE starch degradation product is 0.01 to 2 parts by mass with respect to 1 part by mass of the milk fat content, a frozen confectionery (however, excluding frozen confectioneries containing (A) xanthan gum and / or native type gellan gum, and (B) guar gum) that does not contain a synthetic emulsifier.

2. a low DE starch degradation product with a dextrose equivalent (DE) of 5 to 15, a high DE starch degradation product with a dextrose equivalent (DE) of 20 to 40 in an amount of 5% to 15% by mass, and the milk fat content is 8% by mass or more, the overrun is 10% to 100%, and the low DE starch degradation product is 0.01 to 2 parts by mass with respect to 1 part by mass of the milk fat content, a frozen confectionery that does not contain a synthetic emulsifier.

3. The frozen confectionery according to claim 1 or 2, containing 0.5 to 10% by mass of the low DE starch degradation product.

4. The frozen confectionery according to claim 1, wherein the mass content ratio of the low DE starch degradation product to the high DE starch degradation product is 0.1 to 30 parts by mass of the high DE starch degradation product with respect to 1 part by mass of the low DE starch degradation product.

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