Cold fruit

Abstract

The present invention aims to provide a cold dessert in which the separation of liquid and solid (in cases where multiple types of solids exist, at least one type of solid) is suppressed. The above problem can be solved by a cold dessert comprising an ice mix, dietary fiber derived from citrus fruits, and a food solid.

Description

Technology Field

[0001] The present invention relates to cold fruit. Background Technology

[0002] Cold fruit can be eaten as is, but it can also be consumed as a frozen drink by adding a liquid such as milk. When made into a frozen drink, the solids contained in the cold fruit and the liquid such as milk become mixed. In this state, the solids may float to the surface or sink and separate from the liquid (e.g., Patent Document 1).

[0003] Patent Document 1 discloses the use of deacylated gellan gum for the purpose of suppressing the separation of solids as described above without increasing the viscosity of the product. Specifically, Patent Document 1 discloses a "solid dispersion composition in which solids insoluble in water are dispersed in an oil-in-water type emulsion composition forming a continuous phase, wherein the oil-in-water type emulsion composition comprises deacylated gellan gum." Prior art literature

[0004] Patent Document 1: Japanese Patent Publication No. 2004-135518 The problem to be solved

[0005] The present invention aims to provide a cold fruit in which the separation of liquid and solid (in cases where multiple types of solid exist, at least one type of solid) is suppressed in a manner different from that of Patent Document 1. means of solving the problem

[0006] As a result of careful examination by the inventors, it was discovered that the above objective can be achieved by using dietary fiber derived from citrus fruits.

[0007] The present invention includes the following embodiments.

[0008] [1]

[0009] With ice mix, and

[0010] Dietary fiber derived from citrus fruits, and

[0011] food solids

[0012] Cold fruit containing

[0013] [2]

[0014] The above citrus fruit is a citrus fruit of the genus Citrus, [1] described in cold fruit.

[0015] [3]

[0016] The above citrus fruit of the genus Citrus, which is a lemon or an orange, is a cold fruit described in [2].

[0017] [4]

[0018] A cold fruit described in any one of [1] to [3], wherein the amount of dietary fiber derived from the above citrus fruit is 0.005 to 3 mass% based on the mass of the cold fruit.

[0019] [5]

[0020] The dietary fiber derived from the above citrus fruits includes water-insoluble dietary fiber, and

[0021] A cold fruit described in any one of [1] to [4], wherein the amount of the above water-insoluble dietary fiber is 50 to 90 mass% based on the mass of the dietary fiber derived from the above citrus fruit.

[0022] [6]

[0023] The dietary fiber derived from the above citrus fruits includes soluble dietary fiber, and

[0024] A cold fruit described in any one of [1] to [5], wherein the amount of the above water-soluble dietary fiber is 5 to 30 mass% based on the mass of the dietary fiber derived from the above citrus fruit.

[0025] [7]

[0026] A cold food described in any one of [1] to [6], wherein the specific gravity of the food solid is 0.7 to 1.2.

[0027] [8]

[0028] The above food solid includes ice,

[0029] A cold fruit described in any one of [1] to [7], wherein the amount of ice is 15 to 75 mass% based on the mass of the cold fruit.

[0030] [9]

[0031] The above food solid includes food solids other than ice, and

[0032] A cold fruit described in any one of [1] to [8], wherein the amount of food solid other than the ice is 1 to 20 mass% based on the mass of the cold fruit.

[0033]

[10]

[0034] The above food solid includes ice,

[0035] A cold fruit described in any one of [1] to [9], the length of the ice is 0.06 to 14 mm.

[0036]

[11]

[0037] The above food solid includes food solids other than ice, and

[0038] A cold food described in any one of [1] to

[10] , wherein the length of the solid food other than the ice is 0.9 to 14 mm.

[0039]

[12]

[0040] A cold fruit described in any one of [1] to

[11] having a concave portion formed on the surface of the above cold fruit. Effects of the invention

[0041] According to the present invention, a cold fruit in which the separation of liquid and solid is suppressed can be provided. Specific details for implementing the invention

[0042] Although embodiments of the present invention have been described in detail below, the present invention is not limited thereto and various modifications are possible within the scope of not departing from the gist thereof.

[0043] Cold Fruit

[0044] One embodiment of the present invention relates to a cold dessert comprising an ice mix, dietary fiber derived from citrus fruits (hereinafter simply referred to as "citrus fiber"), and a food solid.

[0045] The frozen dessert according to the present embodiment can suppress the separation of liquid and solid (at least one type of solid if multiple types of solid exist) (hereinafter referred to as "solid-liquid separation") by including citrus fibers, even when the liquid (e.g., milk, hot water, water, coffee, black tea, flavored tea, fruit tea, etc.) and solid are mixed (e.g., frozen drink). As an example, solid-liquid separation can be suppressed when a consumer adds and mixes a liquid, such as hot water or milk, to the frozen dessert according to the present embodiment at the store counter. Furthermore, during the manufacturing process of the frozen dessert, if solid-liquid separation occurs in the tank, the amount of solid becomes uneven in each container when the frozen dessert is filled into containers, but this problem can be avoided in the frozen dessert according to the present embodiment.

[0046] The following are hypothesized reasons why citrus fibers can suppress solid-liquid separation, but the present invention is not limited at all by the hypothesized reasons below.

[0047] In other words, citrus fibers contain long, large particles composed of insoluble dietary fiber, which swell and form gaps when subjected to water and pressure. It is assumed that solids are trapped in the gaps of the complexly intersecting citrus fibers, thereby suppressing solid-liquid separation. In fact, cold fruits containing citrus fibers have a wet appearance on the surface, which is assumed to be due to the citrus fibers trapping solids while retaining water. This appearance is not observed when water-soluble polysaccharides, such as locust bean gum, which are commonly used to suppress separation in ice mixes, are used. Furthermore, while conventional water-soluble polysaccharides build a network in an aqueous solution and stabilize fine particles such as lipids by dispersing them within the network, if solids with high specific gravity enter, they are not trapped within the network and end up being separated.

[0048] In this specification, "cold confectionery" refers to confectionery stored under freezing conditions, such as ice cream and frozen desserts, and does not include confectionery stored at chilled temperatures, such as puddings. Ice cream includes ice cream, ice milk, and lacto-ice. In this specification, "ice cream," "ice cream," "ice milk," and "lacto-ice" shall comply with the provisions of the "Ordinance on Standards for Ingredients of Milk and Dairy Products, etc." (Ordinance No. 106 of the Ministry of Health, Labour and Welfare dated August 8, 2018).

[0049] Specifically, ice cream products are products made by processing milk or food products made using them as raw materials, or by freezing products made using milk as a main raw material, and contain 3.0% or more of milk solids (excluding fermented milk).

[0050] The ice cream has a milk solids content of 15.0% or more and a milk fat content of 8.0% or more.

[0051] Ice milk is one that has a milk solid content of 10.0% or more and a milk fat content of 3.0% or more (excluding ice cream).

[0052] Lacto-ice is a product with a milk solid content of 3.0% or more (excluding ice cream and ice milk).

[0053] Ice cream is a product made by freezing a liquid containing sugar or other food mixed therein, or by crushing edible ice and mixing it with sugar or other food and refreezing it, and is provided for consumption in a frozen state.

[0054] It is preferable to consume the cold dessert according to the present embodiment by mixing it with a liquid (e.g., milk, water, hot water, coffee, black tea, flavored tea, or fruit tea). In preparation for mixing with a liquid, the cold dessert according to the present embodiment may have a concave portion formed to receive the liquid. It is preferable that the concave portion be formed on the surface of the cold dessert. Here, "surface of the cold dessert" refers to a surface that does not come into contact with the container. The size of the concave portion may be appropriately adjusted according to the amount of liquid being mixed.

[0055] [Ice Mix]

[0056] The present embodiment includes a cold dessert and an ice mix. The type of ice mix is ​​not particularly limited and may be used as is commonly used in cold desserts. The ingredients of the ice mix vary depending on the type of cold dessert, but examples include carbohydrates (including sugars and polysaccharides), fruit juice, oils and fats, dairy products, emulsifiers, stabilizers, flavorings, colorings, acidulants, pH adjusters, water, eggs, salt, and auxiliary ingredients that have a flavor such as chocolate or matcha.

[0057] The amount of ice mix can be, for example, 25 to 95 mass%, 30 to 80 mass%, or 35 to 70 mass% based on the mass of the cold fruit.

[0058] [Citrus fiber]

[0059] The chilled fruit according to the present embodiment includes citrus fibers. The citrus fibers are preferably derived from citrus fruits of the genus Manchuria, and more preferably derived from lemons or oranges. Specific examples of citrus fibers include Herbacel AQ Plus CF-D100, Lemon Fiber 100 FG, and Citruify 100 FG, which are products used in the following examples. The citrus fibers may be used as a single type or in combination of two or more types. By including citrus fibers, solid-liquid separation can be suppressed when the chilled fruit is made into a frozen drink or the like.

[0060] It is preferable that the citrus fiber contains water-insoluble dietary fiber. The amount of water-insoluble dietary fiber is preferably 30 to 95 mass%, more preferably 50 to 90 mass%, and even more preferably 60 to 85 mass%. By keeping the amount of water-insoluble dietary fiber within the above range, solid-liquid separation tends to be further suppressed. The amount of water-insoluble dietary fiber can be measured by the Proski method.

[0061] Citrus fiber may contain soluble dietary fiber. The amount of soluble dietary fiber may be, for example, 1 to 50 mass%, 5 to 30 mass%, or 10 to 20 mass%. The amount of soluble dietary fiber can be measured by the Proski method.

[0062] The amount of citrus fiber is preferably 0.005 to 3 mass% based on the mass of the chilled fruit, more preferably 0.01 to 1 mass%, even more preferably 0.015 to 0.5 mass%, and particularly preferably 0.1 to 0.3 mass%. By making the amount of citrus fiber 0.01 mass% or more, solid-liquid separation can be further suppressed. By making the amount of citrus fiber 1 mass% or less, a desired texture can be obtained and good manufacturing performance can be achieved.

[0063] The cold fruit according to the present embodiment may or may not contain deacylated gellan gum in addition to citrus fibers.

[0064] [Food Solids]

[0065] The cold dessert according to the present embodiment includes food solids. In this specification, "food solids" means solids suitable for consumption. Examples of food solids include ice, chocolates, fruit pulp, seeds, baked confectionery (e.g., crunch), and cut jelly. Food solids may be used as a single type or in combination of two or more types.

[0066] The specific gravity of the food solid is preferably 0.3 to 1.7, more preferably 0.5 to 1.5, and even more preferably 0.7 to 1.2. By keeping the specific gravity of the food solid within the above range, solid-liquid separation can be further suppressed.

[0067] The length of the food solid may be appropriately changed depending on the type of food solid. In this specification, the term "length" of the food solid refers to the distance between two points on the outer edge of the food solid, which is photographed using an optical microscope or observed with the naked eye, such that the distance between any two points is maximum.

[0068] When the food solid is ice, its length is preferably 0.06 to 14 mm, and more preferably 0.06 to 1.0 mm. By keeping the length of the ice within the above range, a smooth texture and a cooling sensation can be imparted, and solid-liquid separation can be further suppressed.

[0069] As for the length distribution of the ice, for example, it is desirable that at least 80% of the total number of ice pieces have a length of 0.06 to 14 mm, and it is more desirable that at least 90% of the total number of ice pieces have a length of 0.06 to 14 mm.

[0070] In addition, it is desirable that at least 80% of the total number of ice crystals have a length of 0.06 to 1.0 mm, and it is more desirable that at least 90% of the total number of ice crystals have a length of 0.06 to 1.0 mm.

[0071] When the food solid is a food solid other than ice (hereinafter referred to as "second food solid," but it is not necessary for the food solid to include ice, and the cold fruit may include only the second food solid), its length is preferably 0.3 to 20 mm, and more preferably 0.9 to 14 mm. By making the length of the second food solid within the above range, solid-liquid separation can be further suppressed.

[0072] As for the length distribution of the second food solids, for example, it is preferable that at least 80% of the total number of the second food solids have a length of 0.3 to 20 mm, and it is more preferable that at least 90% of the total number of the second food solids have a length of 0.3 to 20 mm.

[0073] In addition, it is preferable that at least 80% of the total number of second food solids have a length of 0.9 to 14 mm, and it is more preferable that at least 90% of the total number of second food solids have a length of 0.9 to 14 mm.

[0074] The amount of food solids should be adjusted appropriately depending on the type of food solids.

[0075] When the food solid is ice, the amount is preferably 1 to 30 mass% based on the mass of the cold fruit, more preferably 1 to 20 mass%, and even more preferably 1 to 10 mass%.

[0076] When the food solid is the second food solid, the amount is preferably 1 to 20 mass% based on the mass of the cold fruit, more preferably 2 to 10 mass%, and even more preferably 3 to 6 mass%.

[0077] Examples

[0078] The present invention has been described in more detail below using examples and comparative examples, but the technical scope of the present invention is not limited thereto.

[0079] Ingredients

[0080] The materials used in the examples and comparative examples are as follows.

[0081] 1. Ice Mix

[0082] (1) Watermelon Ice Mix

[0083] The composition of the ingredients of the watermelon ice mix is ​​as shown in Table 1.

[0084] (2) La France Ice Mix

[0085] The composition of La France Ice Mix is ​​as shown in Table 1.

[0086]

[0087] 2. Citrus fiber

[0088] (1) Lemon-derived dietary fiber

[0089] (DSP Kokyo Food & Chemical Co., Ltd. / Herbafood Co., Ltd., Herbacell AQ Plus CF-D100)

[0090] (Composition: Water-insoluble dietary fiber approx. 73 mass%, Water-soluble dietary fiber approx. 17 mass%)

[0091] (2) Lemon-derived dietary fiber

[0092] (Torigoe Seifun Kabushiki Kaisha / Fiber Star Co., Lemon Fiber 100 FG)

[0093] (Composition: Water-insoluble dietary fiber approx. 33 mass%, Water-soluble dietary fiber approx. 37 mass%)

[0094] (3) Orange-derived dietary fiber

[0095] (Torigoe Seifun Kabushiki Kaisha / Fiberstar, Citriche 100FG)

[0096] (Composition: Water-insoluble dietary fiber approx. 33 mass%, Water-soluble dietary fiber approx. 37 mass%)

[0097] 3. Other dietary fiber

[0098] (1) Microcrystalline cellulose

[0099] (Asahi Kasei Co., Ltd., Seolas RC-N81)

[0100] (Composition: Cellulose 80 mass%, Karaya gum 10 mass%)

[0101] (2) Pectin

[0102] (Kyokuto Kakagu Sangyo Kabushiki Kaisha, Pectin IM)

[0103] (Composition: Pectin 100 mass%)

[0104] 4. High molecular weight polysaccharides

[0105] Deoxylated gellan gum

[0106] (DSP Kokyo Food & Chemical Co., Ltd., Kelcogel KB)

[0107] 5. Food solids

[0108] (1) Ice flakes

[0109] (Specific gravity: approx. 0.9)

[0110] (2) Chocolate

[0111] (Fuji Seiyu Kabushiki Kaisha, Couverture Bitter Flakes)

[0112] (Specific gravity: approx. 1.3)

[0113] (3) Chocolate

[0114] (Furuta Seika Kabushiki Kaisha, Black Crunch B-LO)

[0115] (Specific gravity: approx. 0.8)

[0116] Preparation of Cold Fruits

[0117] Various cold desserts were prepared by mixing the ingredients shown in Tables 2 to 6 in predetermined proportions and cooling them. Additionally, the fiberic acid listed in the table is an ingredient originally included in the ice mix, but the fiberic acid and the ice mix are listed separately in the table.

[0118] For evaluation, only ice mix, or a total of 200 g of ice and ice mix, was placed in a cup (top inner diameter 85 mm, bottom inner diameter 56 mm, height 110 mm), and frozen at -4°C to -8°C with an overrun of 30%, after which, if necessary, a solid material (10 g) such as chocolate was added and mixed.

[0119] Evaluation of Cold Fruit

[0120] [1. Suppression of high-value separation (Evaluation subject: Bingfang); Idle condition]

[0121] The prepared chilled fruit was left at 5°C or 22°C, and the separation of the borneol was observed visually. Upon leaving it, it separates into three main layers. The upper layer mainly contains foam or fat, the middle layer mainly contains ice, and the lower layer mainly contains sugar solution. For evaluation, the interface between the middle and lower layers was used as an indicator for the inhibition of separation, and the difference in the interface was measured after 100 minutes compared to the comparative example by observing the side of the cup. Various chilled fruits were evaluated according to the following evaluation criteria. The evaluation results are shown in Tables 2 to 6.

[0122] In addition, the combination of the comparative examples and comparative examples is as follows. For Examples 1 and 9 to 11, there are two comparative examples, but it indicates that the result was as described in the table when compared with either comparative example.

[0123] Comparative Example 1: Examples 1, 25, and 29

[0124] Comparative Example 2: Example 1

[0125] Comparative Example 3: Examples 6, 9, 12, 15, 18

[0126] Comparative Example 4: Examples 7, 10, 13, 16, 19

[0127] Comparative Example 5: Examples 8, 11, 14, 17, 20

[0128] Comparative Example 6: Examples 3, 26, 30, 9

[0129] Comparative Example 7: Examples 4, 27, 31, 10

[0130] Comparative Example 8: Examples 5, 28, 32, 11

[0131] Comparative Example 9: Examples 21, 23

[0132] Comparative Example 10: Examples 22, 24

[0133] Comparative Example 11: Example 2

[0134] Comparative Example 13: Example 33

[0135] (metewand)

[0136] A: Significant separation inhibition effect present (interface difference of more than 5 mm compared to the comparative example)

[0137] B: Separation inhibition effect present (interfacial difference of more than 2 mm compared to the comparative example)

[0138] C: No separation inhibitory effect (equivalent to comparative example)

[0139] [2. Inhibition of solid-liquid separation (Evaluated subject: Binge); Liquid addition conditions]

[0140] 70 g of milk or hot water at 50°C was added to the prepared frozen dessert and mixed, and the separation of the borneol was observed visually. When left to stand, it separates into three main layers. The upper layer mainly contains foam or fat, the middle layer mainly contains ice, and the lower layer mainly contains sugar solution. For evaluation, the interface between the middle and lower layers was used as an indicator for observing the inhibition of separation, and the difference in the interface was measured after 30 minutes compared to the comparative example by observing the side of the cup. The combinations of the comparative examples and comparative examples are as described above. Various frozen desserts were evaluated according to the following evaluation criteria. The evaluation results are shown in Tables 2 to 6.

[0141] (metewand)

[0142] A: Significant separation inhibition effect present (interface difference of more than 5 mm compared to the comparative example)

[0143] B: Separation inhibition effect present (interfacial difference of more than 2 mm compared to the comparative example)

[0144] C: No separation inhibitory effect (equivalent to comparative example)

[0145] [3. Inhibition of Non-uniformity (Evaluation Subject: Chocolate)]

[0146] The prepared chilled fruits were left at 22°C, and the separation of the chocolate was observed visually. Various chilled fruits were evaluated according to the following evaluation criteria. The evaluation results are shown in Tables 2 to 6.

[0147] (Evaluation Criteria: Solids A)

[0148] A: The solids are uniformly dispersed.

[0149] B: A portion of the solid material is accumulated in the upper or lower part of the product section.

[0150] C: Most of the solid matter is concentrated in the upper or lower part.

[0151] (Evaluation Criteria: Solids B)

[0152] A: Looking at the side of the cup, the solids are evenly dispersed in the product part.

[0153] B: Looking at the side of the cup, some of the solid matter has settled at the bottom, but most of it is evenly distributed in the product section.

[0154] C: Looking at the side of the cup, most of the solid matter has settled at the bottom.

[0155]

[0156]

[0157]

[0158]

[0159]

[0160] As shown in the table above, in the examples using citrus fiber, solid-liquid separation could be suppressed. On the other hand, in Comparative Examples 1 to 11, which did not use citrus fiber, solid-liquid separation could not be suppressed. In addition, in Comparative Example 2, the ratio of water-insoluble dietary fiber to water-soluble dietary fiber was adjusted in the same way as in Herbacell AQ Plus CF-D100, but solid-liquid separation could not be suppressed.

[0161] In addition, in Comparative Examples 12 to 15 using the deacylated gellan gum used in Patent Document 1, solid-liquid separation could not be suppressed.

Claims

Claim 1 A cold dessert comprising an ice mix, dietary fiber derived from citrus fruits, and a food solid, wherein the food solid comprises ice, the length of the ice is 0.06 to 14 mm, and the amount of the ice is 15 to 75 mass% based on the mass of the cold dessert. Claim 2 A cold fruit according to claim 1, wherein the food solid further comprises a food solid other than ice, the length of the food solid other than ice is 0.9 to 14 mm, and the amount of the food solid other than ice is 1 to 20 mass% based on the mass of the cold fruit. Claim 3 In paragraph 1, the above citrus fruit is a citrus fruit of the genus Citrus, a cold fruit. Claim 4 In paragraph 3, the above-mentioned citrus fruit of the genus Citrus is a lemon or an orange, a cold fruit. Claim 5 A cold fruit according to claim 1, wherein the amount of dietary fiber derived from the citrus fruit is 0.005 to 3 mass% based on the mass of the cold fruit. Claim 6 A cold fruit according to any one of claims 1 to 5, wherein the dietary fiber derived from the citrus fruit comprises water-insoluble dietary fiber, and the amount of the water-insoluble dietary fiber is 50 to 90 mass% based on the mass of the dietary fiber derived from the citrus fruit. Claim 7 A cold fruit according to any one of claims 1 to 5, wherein the dietary fiber derived from the citrus fruit comprises water-soluble dietary fiber, and the amount of water-soluble dietary fiber is 5 to 30 mass% based on the mass of the dietary fiber derived from the citrus fruit. Claim 8 A cold fruit according to any one of claims 1 to 5, wherein the specific gravity of the food solid is 0.7 to 1.

2. Claim 9 A cold fruit according to any one of claims 1 to 5, wherein a concave portion for receiving liquid is formed on the surface of the cold fruit. Claim 10 delete Claim 11 delete Claim 12 delete

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