JPH02145152A - Quality improver for ice creams and ice creams - Google Patents

Abstract

PURPOSE:To provide ice cream with creamy texture and to improve shape retention by adding curdlan and a natural thickening substance to ice cream. CONSTITUTION:1 pt.wt. curdlan obtained by purifying a culture mixture produced by a bacterium (e.g. Alcaligenes faecalis berl micsogenes strain 10C3k) belonging to the genus Alcaligenes or a bacterium (e.g. Agrobacterium radiobacter IFO-13127) belonging to the genus Agrobacterium and spray drying is blended with 0.01-10 pts.wt. natural thickening substance to give a quality improver for ice creams. Then hen's milk is blended with the quality improver in an amount to give 1-30wt.% curdlan and with 0.5-1 pt.wt. based on 1 pt.wt. quality improver of an emulsifying agent (e.g. lecithin), heated at >=60 deg.C, sterilized, mixed with a powder raw material for ice cream, homogenized and ice creams are produced by a conventional procedure.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to an agent for improving the quality of ice creams and ice creams with improved quality.

Conventional technology Various stabilizers have traditionally been used in the production of ice creams, and their role is to give the mix an appropriate viscosity, keep air bubbles that occur during freezing uniform, and prevent water crystals. It is said that it is preferable to keep it finely, to improve the structure and texture, and to improve shape retention. However, each of the stabilizers conventionally used has its own merits and demerits, and in reality, several kinds of stabilizers are used as a mixture as appropriate.

Problems to be solved by the invention In the past, ice cream was eaten in the summer and had a strong image of being a food primarily targeted at consumers and children, but in recent years it has become widely liked by men and women of all ages throughout the year. For this reason, consumers are increasingly demanding products of better quality than ever before. As mentioned above, stabilizers play a large role as a factor in determining the quality of ice creams, and there is a desire for stabilizers that have more significant functional effects.

In view of the current situation, the inventors of the present invention have made intensive studies and have developed ice creams that have a smooth and creamy texture and excellent shape retention by coexisting curdlan and a natural thickening substance. They discovered that ice creams can be produced and completed the present invention.

That is, the present invention provides (1) quality improvement for ice creams containing curdlan and a natural thickening substance; (2)
The quality improver according to item 1 (1), wherein the natural thickening substance is a plant seed gum and/or a microorganism-produced thickening substance, (3)
) Ice creams containing curdlan and a natural thickening substance, and (4) the natural thickening substance is a plant seed gum and/or a thickening substance produced by a microorganism.
This item relates to ice creams in item (3).

The ice cream referred to in the present invention refers to a fat content of θ to 22%.
For example, ice cream, ice milk, sherbet, ice cream, etc. Even in the case of low-fat content, if the production method of the present invention is employed, ice creams with a creamy texture can be obtained.

Curdlan used in the present invention is a heat-coagulable polysaccharide mainly composed of β-1°3-glucoside bonds,
Examples include alkaline earth metals or polysaccharides produced by microorganisms of the genus Agrobacterium. Specifically, polysaccharides [Agricultural Biological Chemistry (Agr.
i-cultural biological C
hemistry) Vol, 30゜page
196 (1966)], Alcaligenes faecalis
Mutant strain NTK- of B. myxogenes m strain 10c3
polysaccharide produced by U (IFO13140) (Japanese Patent Publication No. 48-32673), Agrobacterium φ Radiobacter (IFO13127) and its mutant strain U-19
(IF013126) (Japanese Patent Publication No. 48-32674), etc. can be used.

In the present invention, curdlan is usually used in powder form, but depending on the purpose, the concentration may be about 1 to 30% by weight,
It may be used by suspending it in water, preferably about 2 to 25% by weight.

Next, the edible natural thickening substances used in the present invention include plant seed gums (eg, locust bean gum, guar gum, tamarind seed gum, etc.), thickening substances produced by microorganisms (eg, xanthan gum).

Examples include polyglutamic acid, etc.), seaweed polysaccharides (e.g. carrageenan), pectins, or proteins (e.g. gelatin). These may be used in combination of two or more types. Among these natural thickening substances, those having a thickening effect but not having a gelling function are preferable, and in this respect, plant seed gums and/or thickening substances produced by microorganisms are advantageously used. Among others, locust bean gum,
Polyglutamic acid, guar gum and xanthan gum are useful. On the other hand, in the case of a thickening substance having a gelling function, it is usually better to use it as an auxiliary agent than as a main agent.

In the production of ice creams of the present invention, curdlan and natural thickening substances are used in a ratio of 1 part by weight of curdlan to about 0.01 to 10 parts by weight of natural thickening substances. Here, curdlan is about 0.02 to 2% by weight of the final product width,
It is preferably added in an amount of about 0.05 to 1% by weight. Such a component ratio and addition amount makes the texture of the ice cream smoother and further improves its shape retention. Curdlan and natural thickeners may be weighed out and added in appropriate amounts individually during the production of ice cream, but it is usually more convenient to use them as a pre-mixed preparation for industrial production. It is.

This preparation contains 1 part by weight of curdlan and 0.0 parts by weight of a natural thickening substance.
It is obtained by mixing these in a proportion of 1 to 10 parts by weight. The mixing method itself is not particularly limited, and for example, these powder products can be manufactured using a conventional method using a type mixer, micro speed mixer, etc. At this time, emulsifiers, flavoring agents such as vanilla and strawberry, β-carotene, etc. Coloring agents, etc. may be mixed.

In particular, when the quality improver of the present invention is used in combination with an emulsifier, more favorable effects can be obtained. In this case, use for ice cream or ice milk is particularly preferred. The amount of emulsifier used is 1 of the quality improver of the present invention.
0.1 to 5 parts by weight is used. As the emulsifier, one or a mixture of two or more of lecithin (eg, egg yolk lecithin, soybean lecithin) or glycerin fatty acid ester is preferably used.

The quality improving agent of the present invention can be mixed in advance with powder raw materials for ice creams, added to milk or water while stirring, or directly added to the mix before heat treatment.

Further, in order to fully exhibit the effect of the quality improving agent of the present invention, it is desirable to add the quality improving agent to the mix before heat treatment. In the present invention, the heat sterilization temperature is 60
℃ or higher, preferably 70℃ or higher, more preferably 80℃
If the temperature is above, the heating has a sterilizing effect and also has a favorable effect on quality.

EXAMPLES The present invention will be explained in more detail with reference to Experimental Examples and Examples below, but the present invention is not limited thereto.

Note that the percentages (%) used in the following examples indicate the weight percentages (% (w/weight)) unless otherwise specified.

In addition, curdlan is a mutant strain of Alcaligenes faecalis var myxogenes strain 10C3 (
It was produced by IFO13140), and was used as a powder product that was collected from a culture, purified, and then spray-dried.

Experimental example 1 A 3e capacity stainless steel vat containing 1000g of milk was placed in 7
The mixture was kept in a 0°C vortex bath and stirred with a star 5-.

Next, add 120 g of skim milk powder, 130 g of caster sugar, and the prescribed amount of the formulation shown in Table 1 and mix well, and add and stir while adding 250 g of whole fat condensed milk and fresh cream (milk fat content: 40%).
) 200g, egg yolk 100g.

16 pieces of unsalted butter containing 2g of egg yolk lecithin and 2g of glycerin fatty acid ester (manufactured by Riken Vitamin, Emulgy MO)
A mix was prepared by sequentially adding 4g and 2g of vanilla flavor. After holding the mix at 80°C for 1 minute, it was mixed into 100 kg using a Manton-Gorlin homogenizer.
/ am” and then cooled to approximately 5°C. Then a patch freezer (Sweden 5of
The entire amount was frozen at a temperature of -3° C., and the sample was sampled to obtain ice cream with a milk fat content of 14.0% and non-fat milk solids of approximately 13.0%.

Hereinafter, each ice cream was obtained by preparing the types and amounts of additive preparations as shown in Table 1.

For overrun, measure the weight of the mix just before freezing in a 100II 2-volume plastic container.
Furthermore, the weight of the ice cream immediately after freezing was measured, and the weight was calculated from these measured values. Shape retention is determined by placing a paper cup filled with ice cream with a volume of 190 m12 on a wire mesh with openings lla, and measuring the weight of the ice cream remaining on the mesh after 100 minutes in a 25°C incubator. Expressed as a percentage by weight. Taste was evaluated using a two-point comparison method with the control for smoothness and overall evaluation on a scale of -3 to +3.
It is shown as the average value of the scores given by 10 panelists.

Card run 0.40 locust bean gum 0.03 Xanthan gum 002 G +264 curd run gelatin guar gum 0.10 0.02 0.08 +1.4 curd run carrageenan polyglutamic acid 0.20 0.03 0.07 +2.2 curd run +2.3 +1.2 +2.2 Taste evaluation scale 0: Standard, +l: Fairly good, +2: Good.

+3: very good -1: Fairly bad, -2=Poor.

-3: Very bad As shown in Table 1, one or more mixtures of curdlan, locust bean gum, polyglutamic acid, xanthan gum, guar gum, carrageenan, pectin, gelatin, and tamarind seed polysaccharide are used as stabilizers. When used as an ice cream, an ice cream with improved shape retention and a smooth texture can be obtained. In particular, it is advantageous to use curdlan and the natural thickening substances of locust bean gum, guar gum, bovine suntan gum or polyglutamic acid, alone or in combination with other natural thickening substances.

Example! 4.8 kg of curdlan, 1.2 kg of locust bean gum, and 0.68 kg of glycerin fatty acid ester (manufactured by Riken Vitamin, Emulgy MO) were mixed for 10 minutes using a V-type mixer (manufactured by Taiki Kosakusho) to obtain ice cream frequently used quality. A improver was obtained.

Example 2 5 kg of curdlan, 0.4 kg of gelatin, 1 kg of guar gum, and 3.2 g of glycerin fatty acid ester (manufactured by Riken Vitamin, Emulgy MO) were mixed for 2 minutes with a G micro speed mixer (manufactured by Takarakoki) to prepare an ice cream frequently used quality improver. I got it.

Example 3 Curdlan 4.2 kg, locust bean gum 1.2 kg and carrageenan 0.6 kg were mixed in the same manner as in Example 1 to obtain an ice cream frequently used quality improver.

Example 4 4.8g of curdlan in 300g of milk taken in an IJ pot
, locust bean gum 1.2g and egg yolk lecithin 0
．． Add 6g and mix well with a Chemister stirrer equipped with stirring blades, then add 160g of sweetened whole fat condensed milk, 132g of fresh cream (milk fat content 40%) and 2g of vanilla extract, and heat to 60℃ on a hot water bath while stirring. It was held for 5 minutes. Subsequently, the Mi Nox was homogenized using a Manton-Gorlin type homogenizer at 100 kg/am, cooled to 10°C, and then homogenized using a household ice cream machine (Nippon Light Metal 1111 "Donbemaru Penguin-kun 1") using a conventional method. To prepare ice cream using the product of the present invention). Note that sterilization was performed by heating at 80° C. for 5 minutes. On the other hand, I wanted to obtain ice cream using the same recipe except for curdlan (a control product). The product of the present invention had a smoother and creamier texture than the control product.

Example 5 Example 1 with a formulation consisting of 216 g of milk, 2.7 g of curdlan, 0.3 g of polyglutamic acid, 0.2 g of glycerin fatty acid ester (manufactured by Riken Vitamin, Emulgy MO), 80 g of sweetened whole fat condensed milk, and vanilla essence Ig. Ice milk was obtained in the same manner as above (product of the present invention). On the other hand, iced milk was obtained in the same manner as above except that curdlan was removed (control product). The product of the present invention was less soluble than the control product, and had a smooth and rich texture.

Example 6 6.4 g of the quality improver obtained in Example 2 was added to 850 g of water with stirring, and then 3 g of citric acid, 240 g of sugar, long starch syrup, and 100 g of powdered candy were added.

After adding 100 g of glucose and 600 g of orange juice in sequence, the mixture was maintained at 70°C for 1 minute. Subsequently, the liquid was heated at 50 kg/am using a Manton-Gorlin type homogenizer.
The mixture was homogenized and cooled to 10°C. Thereafter, ice sorbet was prepared in the same manner as in Experimental Example 1 (product of the present invention). On the other hand, an ice sorbet was obtained in the same manner using the above recipe except that only curdlan was removed (control product). The ice sorbet of the present invention had a smooth texture, melted well in the mouth, and did not melt easily compared to the control product.

Example 7 1196 g of water, 120 g of skim milk powder, 120 g of white sugar, 5 g of curdlan, 0.8 g of locust bean gum, 0.2 g of guar gum, 250 g of whole fat condensed milk, 150 g of starch syrup, 100 g of unsalted butter 5081 coconut oil, 3 g of egg yolk lecithin,
Ice milk was obtained in the same manner as in Experimental Example 1 by adding 3 g of glycerin fatty acid ester (Riken Vitamin &!, Emulgy MO) and 2 g of vanilla flavor (product of the present invention). Meanwhile, remove curdlan from the above recipe and use 40g of locust bean gum.
Ice milk was obtained in the same manner using a formulation to which 1g of guar gum was added (control product). The ice milk of the present invention had a significantly smoother texture than the control product.

Example 8 1100g of water, 220g of skim milk powder, 111294g of sand,
6 g of the quality improver of Example 1, 250 g of fresh cream, 122 g of unsalted butter, 2 g of egg yolk lecithin, glycerin fatty acid ester (manufactured by Riken Vitamin).

Experimental example 1 by adding 4g of Emulgy Mo) and 2g of vanilla flavor.
Ice cream was obtained in the same manner as above (product of the present invention). On the other hand, remove the quality improver from the above recipe and replace it with 3g of carrageenan.
Ice cream was obtained in the same manner with the addition of 3 g of s'-casto bean gum (control product). The ice cream of the present invention had better shape retention and smoother texture than the control product.

Effects of the Invention According to the present invention, it is possible to obtain ice cream that has better shape retention and smoother texture than conventional products. This effect is due to the combination of curdlan and natural thickening substances.

Agent Patent Attorney Iwa 1) Hiroshi

Claims (4)

[Claims] (1) A quality improver for ice creams containing curdlan and a natural thickening substance. (2) The natural thickening substance is a plant seed gum and/or
The quality improving agent according to claim (1), which is a thickening substance produced by microorganisms. (3) Ice creams containing curdlan and a natural thickening substance. (4) The natural thickening substance is a plant seed gum and/or
The ice cream according to claim 3, which is a thickening substance produced by microorganisms.