Sauces and frozen desserts

Abstract

It provides a sauce that remains fluid even when frozen. [Solution] The sauce to be added to the food to be frozen contains at least one selected from the group consisting of monosaccharides, sugar alcohols, corn syrup, powdered syrup, maltodextrin, and dextrin, and has a Brix in the range of 64 to 72 and a viscosity at -18°C in the range of 3,500 to 66,000 cP. The viscosity of this sauce at -10°C is preferably in the range of 1,400 to 18,000 cP. The sweetness of this sauce at 20°C is preferably in the range of 28 to 60.

Description

Technical Field

[0001] The present invention relates to sauces and frozen desserts.

Background Art

[0002] There has been a study on a sauce for imparting flavor to frozen desserts that can be eaten in a frozen state. Patent Document 1 discloses a composition for frozen desserts containing glutinous rice flour, maltotriose, and water, wherein the mass ratio of the glutinous rice flour to maltotriose in terms of solid content is within a specific range, the mass ratio of maltotriose to the total carbohydrates contained in the composition for frozen desserts in terms of solid content is within a specific range, and the Brix of the composition for frozen desserts is 58.0% or more and 72.0% or less. The composition for frozen desserts becomes glutinous when frozen.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] In recent years, there has been a demand for a sauce to be added to frozen foods that exhibits fluidity even when frozen. The problem to be solved by the present invention is to provide a sauce to be added to frozen foods that exhibits fluidity even when frozen.

Means for Solving the Problems

[0005] In view of the above problems, the present inventors have conducted repeated studies and found that a sauce containing at least one selected from the group consisting of a monosaccharide, a sugar alcohol, starch syrup, flour syrup, maltodextrin, and dextrin and having a Brix within a specific range exhibits fluidity even when frozen. The present invention has been completed based on these findings.

[0006] The present invention relates to a sauce for adding to frozen foods, comprising a monosaccharide, a sugar alcohol, and at least one selected from the group consisting of corn syrup, powdered syrup, maltodextrin, and dextrin, having a Brix in the range of 64 to 72 and a viscosity in the range of 3,500 to 66,000 cP at -18°C. The content of at least one selected from the group consisting of powdered syrup, maltodextrin, and dextrin in the aforementioned source is preferably in the range of 12 to 52% by mass. The viscosity of the aforementioned source at -10°C is preferably in the range of 1,400 to 18,000 cP. The sweetness level of the aforementioned sauce at 20°C is preferably in the range of 28 to 60.

[0007] Furthermore, the present invention relates to a frozen dessert using the aforementioned sauce. [Effects of the Invention]

[0008] The sauce added to frozen foods according to the present invention remains fluid even when frozen. The frozen dessert according to the present invention uses the aforementioned sauce. [Modes for carrying out the invention]

[0009] The present invention will be described in more detail. Unless otherwise specified, the "~" in a numerical range indicates a range from above to below, including both values ​​at either end. Furthermore, when a numerical range is indicated, the upper and lower limits may be combined as appropriate, and the resulting numerical range is also disclosed.

[0010] The source of the present invention contains a monosaccharide. The monosaccharide preferably comprises at least one selected from the group consisting of glucose, fructose, mannose, and galactose, more preferably glucose, and even more preferably glucose. The monosaccharide content in the source of the present invention is preferably in the range of 5 to 60% by mass, and more preferably in the range of 6 to 60% by mass.

[0011] The source of the present invention contains a sugar alcohol. The sugar alcohol preferably comprises at least one selected from the group consisting of sorbitol, erythritol, xylitol, maltitol, lactitol, and mannitol, more preferably comprises at least one selected from the group consisting of sorbitol and maltitol, even more preferably comprises sorbitol or maltitol, and particularly preferably comprises sorbitol or maltitol. The content of the sugar alcohol in the source of the present invention is preferably in the range of 1 to 70% by mass, more preferably in the range of 2 to 53% by mass, and even more preferably 3 to 37% by mass.

[0012] The source of the present invention comprises at least one selected from the group consisting of corn syrup, powdered syrup, maltodextrin, and dextrin. The content of corn syrup, powdered syrup, maltodextrin, and dextrin in the source of the present invention is preferably in the range of 12 to 52% by mass, and more preferably in the range of 14 to 50% by mass. Corn syrup, powdered syrup, maltodextrin, and dextrin are each thought to contribute to the degree of coating of the sauce of the present invention, along with monosaccharides and sugar alcohols. If the sauce contains at least one selected from the group consisting of monosaccharides, sugar alcohols, maltodextrin (contained in powdered syrup), and dextrin (contained in corn syrup), the degree of coating of the sauce is not necessarily improved. However, if the sauce does not contain at least one selected from the group consisting of monosaccharides, sugar alcohols, maltodextrin, and dextrin, the degree of coating of the sauce is not improved.

[0013] The source of the present invention may contain monosaccharides, sugar alcohols, corn syrup, powdered syrup, maltodextrin, and carbohydrates other than dextrin. The carbohydrates may include at least one selected from the group consisting of disaccharides, oligosaccharides, and polysaccharides.

[0014] The disaccharide may contain at least one selected from the group consisting of sucrose, maltose, and galactose. The disaccharide preferably contains maltose, and more preferably maltose. The polysaccharide may contain at least one selected from the group consisting of starch, carrageenan, pectin, gum arabic, xanthan gum, gellan gum, agar, tragacanth gum, tamarind seed gum, guar gum, locust bean gum, and pullulan.

[0015] The starch is not limited to any particular starch. Examples of the starch include corn starch, waxy corn starch, tapioca starch, rice starch, wheat starch, potato starch, sweet potato starch, mung bean starch, potato starch, kudzu starch, bracken starch, sago starch, and the like. It may also be at least one of the above starches that have been improved by breeding or genetic engineering methods, such as non-glutinous, waxy, or high-amylose varieties. The starch may be modified starch, as long as the shape of the starch particles is maintained. The modified starch can be modified starch obtained by subjecting unprocessed raw starch to chemical treatments such as oxidation, esterification, etherification, crosslinking, acid treatment, or alkali treatment, or modified starch obtained by subjecting it to physical treatments such as granulation, moist heat treatment, hot water treatment, bleaching, sterilization, oil processing, heating, pressurization, vacuum treatment, milling, powder impact treatment, friction treatment, pulverization, or extrusion. Alternatively, modified starch obtained by combining two or more of these treatments can also be used. Each of the chemical and physical treatments may be applied to starch that has undergone at least one of the physical processing treatments and enzymatic treatments. Furthermore, each of the chemical and physical treatments may be applied to starch before at least one of the physical processing treatments and enzymatic treatments is performed. An example of such modified starch is oxidized corn starch. In the present invention, at least one of the aforementioned starches may be used.

[0016] The source of the present invention may contain water, dairy products such as caseins, thickening stabilizers, table salt, salt flavoring agents such as potassium chloride, acid flavoring agents such as acetic acid, lactic acid, gluconic acid, saccharides such as refined sugar, sweeteners, coloring agents, antioxidants, plant proteins, egg whites, egg yolks, various processed egg products, vegetable cream, flavors, seasonings such as almond powder, pH adjusters, food preservatives, fruits, fruit juices, and auxiliary raw materials such as spices. These auxiliary raw materials may be used alone or in combination of two or more.

[0017] The Brix of the source of the present invention is in the range of 64 to 72, more preferably in the range of 66 to 72. When the Brix is less than 64, the viscosity of the source becomes too low. When the Brix exceeds 72, the viscosity of the source becomes too high.

[0018] The viscosity of the source of the present invention at -18°C is in the range of 3,500 to 66,000 cP, preferably in the range of 3,800 to 66,000 cP. When the viscosity at -18°C is less than 3,500 cP, the source in the frozen food is likely to drip. - When the viscosity at 18°C exceeds 66,000 cP, the source in the frozen food does not flow.

[0019] The viscosity of the source of the present invention at -10°C is preferably in the range of 1,400 to 18,000 cP, more preferably in the range of 1,600 to 18,000 cP, and still more preferably in the range of 2,500 to 11,000 cP. When the viscosity at -10°C is within the above range, the source in the frozen food does not drip and flows moderately.

[0020] The sweetness of the source of the present invention at 20°C is preferably in the range of 28 to 60, more preferably in the range of 38 to 55. When the sweetness is within the above range, the taste of the frozen dessert using the source of the present invention is better.

[0021] The source of the present invention is used for frozen desserts. Examples of the frozen desserts include ice cream, soft cream, and frozen confections. Further, the frozen dessert may be a composite frozen dessert including baked foods such as cookies, monaka skins, biscuits, and waffles.

Example

[0022] Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited thereto.

[0023] In the examples and comparative examples, various physical properties were measured or evaluated as follows. <Viscosity> Each source was placed in each measuring container (a glass cylindrical container with a height of 120 mm and a diameter of 50 mm) and stored in a freezer. When measuring the viscosity, it was taken out into a prefabricated refrigerator and heated to -18°C or -10°C, and the viscosity when stirred at 6 rpm for 1 minute with a No. 4 rotor and the viscosity when stirred at 12 rpm for 1 minute with a No. 3 rotor were measured with a B-type viscometer (VISCOMETER MODEL BL manufactured by TOKI SANGYO CO., LTD.). Note that when the viscosity is 10,000 cP or more, it is the measured value with a No. 4 rotor, and when it is less than 10,000 cP, it is the measured value with a No. 3 rotor.

[0024] <Degree of entanglement of the source> 22 g of each source was filled into cream, scooped up to the end with a spoon, and the state of each source was confirmed by 3 panelists and evaluated according to the following criteria. A: The source dripped well. B: The source dripped but could be eaten without spilling. C1: The source dripped and was difficult to eat. C2: The viscosity of the source was too high and the source did not flow.

[0025] <Sweetness> Using the sweetness values ​​of glucose (70), corn syrup (40), powdered corn syrup (26), powdered maltose (40), sorbitol (60), and maltitol (80) (https: / / seitokogyokai.com / knowledge / class / , https: / / sugar.alic.go.jp / japan / fromalic / fa_0707c.htm#:~:text=%E3%83%9E (See "Chemicals and Calculations"), the sweetness level of each sauce was calculated.

[0026] The raw materials used in the examples and comparative examples are as follows: Glucose: Hydrated glucose Sorbitol: D-sorbitol solution (solid content 70% by mass) Maltitol: Maltitol powder Corn syrup: Corn syrup (75% solid content by mass) Powdered starch syrup: Mardeck PH400P (manufactured by Showa Sangyo Co., Ltd.) Maltose: Powdered maltose

[0027] Each sauce with the composition shown in Tables 1 and 2 was prepared, and its viscosity, consistency, and sweetness were measured or evaluated. The units for the compositions in Tables 1 and 2 are in mass percent.

[0028] [Table 1]

[0029] [Table 2]

[0030] For Comparative Examples 1 and 3, the viscosity at -18°C was too high, and for Comparative Examples 2 and 4, the viscosity at -18°C was too low, resulting in poor sauce adhesion. The sauce for Comparative Example 5 was frozen at -18°C. On the other hand, the sauces in Examples 1-13 exhibited good consistency and remained fluid even when frozen.

Claims

1. It comprises monosaccharides, sugar alcohols, and at least one selected from the group consisting of corn syrup, powdered syrup, maltodextrin, and dextrin. The range is Brix 64 to 72. A sauce to be added to frozen foods, having a viscosity in the range of 3,500 to 66,000 cP at -18°C.

2. The source according to claim 1, wherein the content of at least one selected from the group consisting of powdered syrup, maltodextrin, and dextrin is in the range of 12 to 52% by mass.

3. The source according to claim 1, wherein the viscosity at 10°C is in the range of 1,400 to 18,000 cP.

4. The sauce according to claim 1, wherein the sweetness level at 20°C is in the range of 28 to 60.

5. A frozen dessert using the sauce described in any one of claims 1 to 4.

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