JP5160511B2 - Low lipid frozen dessert - Google Patents

Description

The present invention relates to a low lipid frozen dessert, and more particularly to a low lipid frozen dessert having a lipid content of about 5 g / 100 g or less.

Conventionally, ice cream and other frozen desserts are rich in sugar and lipids to produce products with good flavor, texture and shape retention. However, in recent years, there has been a demand for frozen desserts with fewer calories from consumers, and frozen desserts that use less sugar and lipids than conventional ones, as well as alternative ingredients for sugar and lipids (high-intensity sweeteners, inulin, polydextrose, etc.) Frozen desserts with fewer calories using dietary fiber have been developed. However, these frozen desserts have a light flavor and have a sherbet-like structure, so there is a problem that a frozen dessert that is smooth and savory as when using sufficient sugar and lipids cannot be obtained. It was.

A conventional technique related to frozen desserts with reduced use of lipids is characterized by containing a high-sweetness sweet substance extracted from licorice or stevia and maltodextrin in an ice cream-like food having a milk fat content of less than 8%. In an ice cream-like composition comprising at least an ice cream-like food (Patent Document 1), a protein water-dispersible macrocolloid, sugar, a stabilizer and water, egg yolk (raw) is added to the composition. In addition, an ice cream-like food (Patent Document 2) characterized by further blending 0.3 to 4.0% by weight, in the production of ice creams containing about 1 part by weight or more of milk fat, 30% by weight A starch hydrolyzate having an aqueous solution viscosity of about 8 to 35 cp and a saccharide content of up to 6 saccharides of about 30% by weight or less should not exceed about 15% by weight in ice cream. And manufacturing method of the ice cream (Patent Document 3) discloses, characterized in that in addition.
However, the prior art has advantages and disadvantages and is not always satisfactory.

Japanese Patent Laid-Open No. 11-299426 JP-A-3-139243 Japanese Patent Application Laid-Open No. 7-50994

An object of the present invention is to provide a low lipid frozen dessert having good taste and rich flavor.

As a result of intensive research to solve the problem of bad taste and flavor caused by low lipid content of frozen desserts, the present inventors have found that propylene glycol behenate ester and glycerin succinic acid fatty acid ester have been added to low lipid frozen desserts. And the present invention has been completed by finding that the above-mentioned problems can be solved.
That is, the present invention comprises a low lipid frozen dessert characterized by containing propylene glycol behenate and glycerin succinate fatty acid ester.

The low-lipid frozen confectionery of the present invention can provide a low-lipid frozen confectionery with a good taste and rich flavor despite a low lipid content.

The propylene glycol behenate used in the present invention is an esterification product of propylene glycol and behenic acid, and is produced by a method known per se such as an esterification reaction. The ester may be a monoester, a diester, or a mixture thereof. A monoester is preferable, and a mixture containing about 90% or more of a monoester is preferable as a mixture. As a method of making the mixture of monoester and diester about 90% or more of monoester, for example, vacuum distillation using a centrifugal separation distillation apparatus (manufactured by ULVAC) or the like, and finally obtaining as a fraction it can.

The behenic acid used as a raw material for the propylene glycol behenate is preferably one containing about 65% by mass or more of behenic acid. For example, behenic acid 85 (trade name; manufactured by Oleo Trade International Co., Ltd.) may be mentioned as a commercial product containing 80% by mass or more of behenic acid.

Examples of propylene glycol behenate esters include Riquemar PB-100 (trade name; manufactured by Riken Vitamin Co., Ltd.), Sunsoft No. 25BD (trade name; manufactured by Taiyo Kagaku Co., Ltd.) and the like are commercially produced and sold, and these can be used in the present invention.

The glycerin succinic acid fatty acid ester used in the present invention is usually a reaction product of glycerin monofatty acid ester and succinic anhydride (or succinic acid), or a reaction product of glycerin, succinic acid and fatty acid, and is known per se. It can obtain by the manufacturing method.

The fatty acid constituting the glycerin succinic acid fatty acid ester is not particularly limited as long as it is a fatty acid originating from edible animal and vegetable oils and fats. For example, a linear saturated fatty acid having 6 to 24 carbon atoms (for example, caproic acid, caprylic acid) , Capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, etc.) or unsaturated fatty acids (eg palmitooleic acid, oleic acid, elaidic acid, linoleic acid, γ-linolenic acid) Acid, α-linolenic acid, arachidonic acid, ricinoleic acid, condensed ricinoleic acid, etc.), preferably a mixture containing one or more fatty acids selected from saturated or unsaturated fatty acids having 16 to 18 carbon atoms. is there. In particular, it is preferable to use a fatty acid containing about 90% or more of palmitic acid and / or stearic acid.

The outline of the production method of glycerin succinic acid fatty acid ester is as follows. For example, glycerin monofatty acid ester and succinic anhydride are mixed and reacted under stirring at a temperature of about 120 ° C. for about 60 to 90 minutes. The mixing ratio of glycerin monofatty acid ester and succinic anhydride is preferably about 1/1 in molar ratio. Further, during the reaction, it is preferable to replace the inside of the reactor with an inert gas in order to prevent coloring and odor of the product. The obtained reaction product is a mixture containing succinic acid, unreacted glycerin monofatty acid ester and others in addition to glycerin succinic acid fatty acid ester.
Examples of the glycerin succinic acid fatty acid ester include Poem B-10 (trade name; manufactured by Riken Vitamin Co., Ltd.), Poem B-15V (trade name; manufactured by Riken Vitamin Co., Ltd.), Poem B-30 (trade name: manufactured by Riken Vitamin Co., Ltd.). ), Sunsoft No. 681SPV (trade name; manufactured by Taiyo Kagaku Co., Ltd.) and Step SS (trade name; manufactured by Kao Corp.) are commercially produced and sold, and these can be used in the present invention.

The content of propylene glycol behenate in 100% by mass of the low lipid frozen dessert of the present invention is not particularly limited, but is preferably about 0.01 to 2.5% by mass, more preferably about 0.1 to 0%. 0.7% by mass.
The content of the glycerin succinic acid fatty acid ester in 100% by mass of the low lipid frozen confectionery of the present invention is not particularly limited, but is preferably about 0.01 to 2.5% by mass, more preferably about 0.1 to 0.7. % By mass.

The content of propylene glycol behenate ester and glycerin succinic acid fatty acid ester in 100% by mass of the low lipid frozen dessert of the present invention is not particularly limited, but is preferably about 0.05 to 3.0% by mass, more preferably about 0.3 to 1.0% by mass. If the addition amount is less than this, the effects of the present invention may not be exhibited, and if the addition amount is greater, the taste unique to the emulsifier may be felt.

The low lipid frozen dessert referred to in the present invention is an overrun frozen dessert having a conventional freezing process, and examples thereof include ice creams such as ice milk and lacto ice, soft creams, and shakes.
The low lipid frozen dessert of the present invention has a lipid content of about 0.01 to 5 g / 100 g, preferably about 0.1 to 3 g / 100 g. Here, as the lipid content, a numerical value obtained by calculating the lipid contained in the raw material blended in the low lipid frozen dessert is adopted.

The lipid content of the low-fat frozen dessert of the present invention is the lipid content of ice creams (ice cream: normal fat; 8.0 g / 100 g, ice milk: 6. 4 g / 100 g, lactice: normal fat; 13.6 g / 100 g, soft cream: 5.6 g / 100 g).

The raw material used for the low-fat frozen dessert of the present invention is not particularly limited as long as it is a raw material used for ordinary frozen desserts. These raw materials can be mixed and used at a predetermined ratio.

Examples of the fats and oils used in the low lipid frozen dessert include vegetable fats and oils, fractionated fats and oils, hardened fats and oils, transesterified fats and oils, and one or more of these can be used. Examples of vegetable oils include coconut oil, palm oil, soybean oil, rapeseed oil, cottonseed oil, corn oil, sunflower oil, olive oil, safflower oil, and palm kernel oil.

Proteins used in low-fat frozen desserts include, for example, milk products such as milk, cream, butter, cheese, skim milk powder, whole milk powder, full fat sweetened condensed milk, skimmed sweetened condensed milk, protein derived from eggs, Proteins derived from beans such as soy milk are preferably used, and one or more of these can be used.

Examples of sugars used in low lipid frozen desserts include sucrose, isomerized sugar, lactose, maltose, glucose, fructose, invert sugar, starch syrup, powdered starch syrup, reduced malt starch syrup, honey, trehalose, palatinose, D-xylose, etc. Sugars such as xylitol, sorbitol, maltitol, erythritol; high sweetness such as stevioside contained in saccharin sodium, cyclamate and its salts, acesulfame K, thaumatin, aspartame, neotame, sucralose, alitame, stevia extract A sweetener etc. are mentioned and 1 type, or 2 or more types can be used among these.

Stabilizers used in low lipid frozen desserts include, for example, gums such as locust bean gum, tragacanth gum, tamarind gum, tara gum, karaya gum, xanthan gum, gellan gum, native gellan gum, guar gum, arabic gum, macrohomopsis gum; carrageenan, agar, Gelling agents such as gelatin, pectin, curdlan, glucomannan, alginic acid (alginic acid, alginate); CMC, microcrystalline cellulose, soybean polysaccharide, etc., and one or more of these should be used Can do.

The emulsifier used in the low lipid frozen dessert is an emulsifier used in food, for example, glycerin fatty acid ester other than glycerin succinic acid fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid other than propylene glycol behenic acid ester. An ester and a lecithin are mentioned, Among these, 1 type, or 2 or more types can be used. Here, the glycerin fatty acid ester includes glycerin fatty acid ester, glycerin organic acid fatty acid ester other than glycerin succinic acid fatty ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester and the like. Lecithin includes fractionated lecithin, enzymatically decomposed lecithin, enzyme-treated lecithin, and the like.

As perfumes and pigments used in low lipid frozen desserts, those added to known frozen desserts are selected and used. Furthermore, water-soluble dietary fibers such as inulin and polydextrose, which are lipid substitute raw materials, may be used for the low lipid frozen dessert.

The manufacturing method of the low lipid frozen dessert of this invention can be manufactured in accordance with a conventional method. For example, propylene glycol behenic acid ester and glycerin succinic acid fatty acid ester, water, fats and oils, carbohydrates, proteins, and optionally mixing raw materials such as emulsifiers, stabilizers, fragrances, pigments, etc., pre-emulsified, then homogenized (emulsified) Then, sterilize if desired, then cool to about 1 to 6 ° C, age for about 12 to 24 hours, further freeze and freeze at about -8 ° C to -4 ° C, and freeze can do.

The overrun of the low lipid frozen dessert of the present invention is not particularly limited, but is preferably about 30 to 150%, more preferably about 30 to 60%. Here, the overrun is a percentage of the air content with respect to the volume of a solution (referred to as “mix”) in which the above-mentioned raw materials are mixed. For example, 100% overrun ice cream means that the same volume of air as the mix is contained, and can be expressed by the following formula.
Overrun (%) = {(A−B) / B} × 100
A: Weight of the mix B: Weight of the low-fat frozen dessert having the same capacity as the mix weight of A

<Production of low lipid frozen dessert>
(1) Raw material palm oil (trade name: edible palm oil; manufactured by Miyoshi Yushi Co., Ltd.)
Nonfat dry milk (trade name: Morinaga nonfat dry milk; manufactured by Morinaga Milk Industry Co., Ltd.)
Milk (trade name: Meiji delicious milk; manufactured by Meiji Dairies)
Polydextrose (trade name: Liteses; manufactured by Danisco Japan)
Erythritol (trade name: Zerose; manufactured by Cargill Japan)
Reduced chickenpox (trade name: SEE 600; manufactured by Food Science Co., Ltd.)
Maltitol (trade name: Sweet G2; manufactured by Food Science Co., Ltd.)
Inulin (trade name: Fuji FF; manufactured by Fuji Nippon Sugar Co., Ltd.)
Stabilizer (trade name: Eyestar CY; manufactured by Dainippon Sumitomo Pharma Co., Ltd.)
Aspartame (Brand name: PAL SWEET DIET; Ajinomoto Co., Inc.)
Propylene glycol behenate (trade name: Poem PB-100; monoester content 98% by mass, manufactured by Riken Vitamin Co., Ltd.)
Propylene glycol stearate (trade name: Poem PS-100; monoester content 91% by mass, manufactured by Riken Vitamin)
Glycerin succinic acid fatty acid ester (trade name: Poem B-15V; manufactured by Riken Vitamin Co., Ltd.)
Glycerol citrate fatty acid ester (trade name: Poem K-30; manufactured by Riken Vitamin Co., Ltd.)

(2) Formulation of low lipid frozen confectionery Table 1 shows the composition of the low lipid frozen confectionery produced using the above raw materials.

(3) Preparation method of low lipid frozen dessert [Example 1]
Add the raw materials shown in Table 1 to a 5L stainless steel mug so that the total amount is 2500 g, and warm the solution while stirring with a three-one motor (model: BL600; manufactured by HEIDON). After that, the mixture was stirred for 10 minutes to obtain a mix. The mix was pre-emulsified with TK homomixer (model: MARK II; manufactured by Primics) at 5000 rpm for 5 minutes, and then subjected to a pressure condition of 5 to 15 MPa with a two-stage piston homogenizer (model: HV-0A; manufactured by Izumi Food Machinery). The homogenization process was performed. Next, the homogenized mix was aged (5 ° C., about 18 hours), then overrun with an ice cream freezer batch type freezer (model: HTFIV-240; manufactured by FMI Corporation), outlet temperature − Freezing was carried out at 5 ° C., and after completion of the freezing, it was filled in a fixed-capacity cup and cured at −20 ° C. for 24 hours to obtain a low lipid frozen dessert (Example Product 1). The lipid content of the obtained low lipid frozen confectionery was 1.9 g / 100 g, calories were about 50 kcal / 100 g, and overrun was about 40%.
Here, the calorie was calculated and calculated from the raw material composition of the low lipid frozen dessert.

[Example 2, Comparative Examples 1 to 6]
Using the raw materials shown in Table 1, preparation was carried out by the same operation method as in Example 1 to obtain low lipid frozen desserts (Example product 2, Comparative product 1-6). The lipid content of Example Product 2 and Comparative Product 6 was 4.8 g / 100 g, the calorie was about 81 kcal / 100 g, and the overrun was about 40%. Comparative Examples 1 to 5 had a lipid content of 1.9 g / 100 g, a calorie of about 50 kcal / 100 g, and an overrun of about 40%.

<Evaluation of low lipid frozen dessert>
The sensory evaluation of the mouthfeel and flavor of the obtained low lipid frozen desserts (Example products 1 and 2 and Comparative products 1 to 6) was evaluated by 10 panelists according to the evaluation criteria shown in Table 2 below. The result was obtained as an average value of the scores of 10 people and was symbolized according to the following criteria. The results are shown in Table 3.

Symbol Average value of evaluation points ◎: Average value of 3.5 or more ○: Average value of 2.5 or more and less than 3.5 △: Average value of 1.5 or more and less than 2.5 ×: Average value of less than 1.5

結果より本発明であるプロピレングリコールベヘン酸エステルとグリセリンコハク酸脂肪酸エステルを含有した実施例品１、２は、口当たりが非常になめらかで、風味は非常にコクを有し非常に良い評価であった。一方、比較例１〜６は少なくともいずれかの評価項目が良くない評価であった。

From the results, Examples 1 and 2 containing propylene glycol behenic acid ester and glycerin succinic acid fatty acid ester according to the present invention were very smooth in taste, very rich in flavor and very good evaluation. . On the other hand, Comparative Examples 1 to 6 were evaluations where at least one of the evaluation items was not good.

Claims (1)

A low-lipid frozen dessert comprising propylene glycol behenate and glycerin succinic acid fatty acid ester.