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WO2018101116A1 - Frozen dessert containing ice having a high concentration of co2, with improved cooling sensation when consumed - Google Patents

Frozen dessert containing ice having a high concentration of co2, with improved cooling sensation when consumed Download PDF

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Publication number
WO2018101116A1
WO2018101116A1 PCT/JP2017/041761 JP2017041761W WO2018101116A1 WO 2018101116 A1 WO2018101116 A1 WO 2018101116A1 JP 2017041761 W JP2017041761 W JP 2017041761W WO 2018101116 A1 WO2018101116 A1 WO 2018101116A1
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WO
WIPO (PCT)
Prior art keywords
ice
frozen dessert
frozen
hydrate
concentration
Prior art date
Application number
PCT/JP2017/041761
Other languages
French (fr)
Japanese (ja)
Inventor
愛 辻
弘真 長須
雅子 神辺須
航二 小野田
Original Assignee
キリン株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
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Application filed by キリン株式会社 filed Critical キリン株式会社
Priority to JP2018553792A priority Critical patent/JP7165057B2/en
Publication of WO2018101116A1 publication Critical patent/WO2018101116A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor

Definitions

  • the present invention is a frozen dessert (hereinafter also referred to as “high-concentration CO 2 ice-containing frozen dessert”) containing ice having a high CO 2 content (hereinafter also referred to as “high-concentration CO 2 ice”).
  • the present invention relates to a high-concentration CO 2 ice-containing frozen dessert with improved cooling feeling derived from high-concentration CO 2 ice at the time of eating.
  • the present invention also relates to a method for producing such a high-concentration CO 2 ice-containing frozen dessert.
  • CO 2 hydrate carbon dioxide hydrate
  • CO 2 hydrate refers to an inclusion compound in which carbon dioxide molecules are confined in the empty space of a water molecule crystal.
  • a water molecule forming a crystal is called a “host molecule”, and a molecule trapped in the void of the crystal of the water molecule is called a “guest molecule” or “guest substance”. Since CO 2 hydrate decomposes into CO 2 (carbon dioxide) and water when melted, it generates CO 2 upon melting.
  • CO 2 hydrate can be produced by making CO 2 and water into a condition of low temperature and high pressure CO 2 partial pressure, for example, at a certain temperature and CO 2 hydrate at that temperature. It can be manufactured under conditions including that the CO 2 partial pressure is higher than the rate equilibrium pressure (hereinafter also referred to as “CO 2 hydrate production conditions”).
  • CO 2 hydrate production conditions The above-mentioned conditions of “a certain temperature and the CO 2 partial pressure higher than the equilibrium pressure of CO 2 hydrate at that temperature” are shown in FIG. 2 of Non-Patent Document 1 and FIG. 7 of Non-Patent Document 2.
  • FIG. 2 of Non-Patent Document 1 Non-Patent Document 1
  • FIG. 7 of Non-Patent Document 2 The equilibrium pressure curve of CO 2 hydrate disclosed in FIG.
  • the high pressure side of this curve (the equilibrium pressure curve of CO 2 hydrate)
  • the vertical axis represents the CO 2 pressure
  • the horizontal axis represents the temperature
  • it is expressed as a condition of the combination of the temperature in the region (above the curve) and the CO 2 pressure.
  • the CO 2 hydrate can also be produced by reacting fine ice instead of water with CO 2 under conditions of low temperature and low pressure CO 2 partial pressure.
  • CO 2 content of the CO 2 hydrate depending on the preparation of CO 2 hydrate, can be on the order of about 3-28 wt%, CO 2 content of the carbonated water (about 0.5 wt% ) Is significantly higher than
  • Patent Document 1 discloses that CO 2 hydrate is mixed with a beverage to give carbonic acid to the beverage to produce a carbonated beverage.
  • Patent Document 2 discloses that CO 2 hydrate is covered with ice. It is disclosed that by adding a carbonate supplement medium formed in this manner to a beverage, the slimmed beverage is cooled and carbon dioxide gas is supplemented to an unpleasant beverage.
  • CO 2 hydrate As the application of CO 2 hydrate, the CO 2 hydrate, shaved ice, it is also known that mixed in frozen desserts such as ice cream.
  • CO 2 hydrate is melted in the oral cavity of a person who ate the frozen confectionery by mixing CO 2 hydrate into the frozen confectionery such as oyster ice or ice cream.
  • the frozen confectionery it is disclosed that, in addition to the squishing feeling peculiar to carbonic acid, it is possible to generate an irritating texture that allows the frozen confectionery to flip in the mouth.
  • Patent Document 4 water ice is manufactured by mixing ice slurry, ice particles, and carbon dioxide-water inclusion compound-containing particles, and even after 6 months of freezing storage, the freezer It is disclosed that water ice can be obtained which can be scooped with a spoon immediately after being taken out.
  • Patent Document 5 discloses water, sweeteners, flavoring agents, N 2 O hydrate particles (or N 2 O hydrate / CO 2 hydrate mixed particles), and optionally stabilizers, emulsifiers, and proteins. And frozen confectionery products having different taste characteristics (e.g. taste) from those known.
  • Ice confections include ice cream, ice milk, lact ice, ice confectionery, etc. Ice cream, ice milk, and lacto ice are stipulated in the “Ministerial Ordinance on Component Standards for Milk and Dairy Products” based on the Food Sanitation Law, and are classified according to the content of milk components (milk solids and milk fat). . Regarding the classification of the content of the milk component, ice cream contains 15.0% or more of milk solids (of which milk fat is 8.0% or more). It contains 10.0% or more of solids (of which milk fat is 3.0% or more), and lacto ice contains 3.0% or more of milk solids. Moreover, the milk component content of ice confectionery is less than 3.0% of milk solid content.
  • a cold sensation that is, a cooling sensation agent that gives a cooling sensation effect to human skin, oral cavity, and throat is dentifrice, confectionery (eg chewing gum, candy, etc.), cigarette, haptic Used for cosmetics.
  • L-menthol L-menthol
  • the cooling effect is insufficient in sustainability, and the cooling effect is enhanced when the amount used is increased.
  • L-menthol is sometimes used in ice creams, but since it produces a mint flavor, the flavor balance may be impaired depending on the flavor of the target ice cream.
  • Patent Document 6 sets the ratio of whey protein to 25% or more of the proteins derived from milk components contained in ice creams. By doing so, it is disclosed that an ice cream having a light texture, a good meltability in the mouth, and an emphasis on the cool feeling peculiar to ice cream can be obtained.
  • Patent Document 7 by adding condensed phosphate such as sodium metaphosphate of 50 ppm or more and less than 2000 ppm to a packaged carbonated beverage, bubbles generated in the carbonated beverage become fine and the bubbles are maintained. As a result, it is disclosed that even when a container-packed carbonated drink is opened and stored again, it can maintain a refreshing sensation, a light flavor and a refreshing refreshing feeling in a high gas pressure carbonated drink.
  • condensed phosphoric acid salt of sodium metaphosphate and the like to exert the condensed phosphoric acid salt of sodium metaphosphate and the like, "cool feel" of the "high concentration CO 2 ice-containing frozen dessert” ice cream and the like containing high concentrations CO 2 ice It is not “cool feeling” in “carbonated beverages”.
  • a refreshing sensation in food and drink means a refreshing sensation in the human oral cavity and throat, and a cool sensation means a cold sensation (cooling sensation) in the human oral cavity and throat.
  • salt high-concentration CO 2 ice containing such as sodium salt and potassium salt It has not been known so far to contain in frozen desserts.
  • JP 2005-224146 A Japanese Patent No. 4969683 Japanese Patent No. 4716921 Japanese Patent No. 4169165 Japanese Patent No. 2781822 Japanese Patent Laid-Open No. 2005-130751 International Publication No. 2010/035869
  • An object of the present invention is to provide a high-concentration CO 2 ice-containing frozen confection with improved cooling feeling derived from high-concentration CO 2 ice during eating, a method for producing the high-concentration CO 2 ice-containing frozen confection, and the like.
  • the present invention (1) A frozen dessert characterized by containing ice having a CO 2 content of 3% by weight or more and salts; (2) The frozen dessert according to (1) above, wherein the ice having a CO 2 content of 3% by weight or more is CO 2 hydrate, (3) The frozen dessert according to (1) or (2) above, wherein the salt is one or more selected from the group consisting of sodium salt, potassium salt and calcium salt, (4) The frozen dessert according to (3) above, wherein the sodium salt is one or two selected from sodium chloride and sodium bicarbonate, (5) The frozen dessert according to (4) above, wherein the sodium salt is sodium chloride, (6) The frozen dessert according to any one of (1) to (5) above, wherein the salt content is 0.001 to 1.5% by weight relative to the total amount of the frozen dessert mix, (7) The content of ice having a CO 2 content of 3% by weight or more is 1 to 50% by weight relative to the total amount of the frozen dessert mix, according to any one of (1) to (6) above Related to frozen desserts.
  • the present invention also provides: (8)
  • the present invention relates to a method for producing a frozen confectionery characterized in that in the production of frozen confectionery containing ice having a CO 2 content of 3% by weight or more, a salt is contained in the frozen confectionery.
  • the present invention provides (9) In the manufacture of frozen confectionery containing ice having a CO 2 content of 3% by weight or more, the method includes a step of causing the frozen confectionery to contain a salt, and the cooling caused by the ice when the frozen confectionery is eaten It is related with the method of improving a feeling.
  • the present invention it is possible to provide a high concentration CO 2 ice-containing ice confection having an improved cool feeling high concentration CO 2 ice from during eating. Further, according to the present invention, it is possible to provide a manufacturing method and the like of such a high concentration CO 2 ice-containing frozen desserts.
  • the present invention Frozen confectionery characterized by containing ice having a CO 2 content of 3% by weight or more and salts (hereinafter also referred to as “frozen confectionery of the present invention”): [2] A method for producing a frozen confectionery comprising the step of containing a salt in the frozen confectionery in the production of the frozen confectionery containing ice having a CO 2 content of 3% by weight or more (hereinafter referred to as “the production method of the present invention”).
  • the method includes a step of causing the frozen confectionery to contain a salt, and the cooling caused by the ice when the frozen confectionery is eaten.
  • Embodiments of methods for improving the feeling are included.
  • salts in the present invention is not particularly limited as long as it is a salt that can improve the coolness of the high-concentration CO 2 ice-containing frozen confectionery,
  • salts preferably inorganic salts
  • One or more salts (preferably inorganic salts) selected from the group consisting of sodium salts, potassium salts and calcium salts are preferred, and one or more kinds selected from the group consisting of sodium salts and potassium salts From the viewpoint of obtaining a more excellent cooling effect, one or more salts selected from the group consisting of sodium salts (preferably inorganic salts) are further included. preferable.
  • sodium salt examples include sodium chloride, sodium bicarbonate, sodium phosphate, sodium ascorbate, trisodium citrate, sodium hydroxide, sodium carbonate, sodium gluconate, monosodium succinate, disodium succinate, sodium acetate , Sodium lactate, sodium fumarate, sodium tartrate, sodium sulfate, sodium malate, sodium benzoate, sodium erythorbate, etc., from the viewpoint of obtaining a better cooling effect, sodium chloride, sodium bicarbonate From the viewpoint of obtaining a better cooling effect and an effect of suppressing the gas odor of the aftertaste, sodium chloride is most preferable.
  • sodium phosphate examples include sodium metaphosphate, disodium dihydrogen pyrophosphate, sodium polyphosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, trisodium phosphate, etc., among them, sodium metaphosphate, Disodium dihydrogen pyrophosphate and sodium polyphosphate are preferred, and sodium metaphosphate is more preferred.
  • sodium salts may be used alone or in combination of two or more.
  • the “sodium salt” in this specification includes sodium hydroxide for convenience.
  • potassium salt examples include potassium chloride, potassium carbonate, potassium phosphate, monopotassium citrate, tripotassium citrate, potassium gluconate, potassium hydroxide, acesulfame potassium and the like, preferably potassium chloride and potassium carbonate. It is done.
  • potassium phosphate examples include potassium metaphosphate, dipotassium pyrophosphate, tetrapotassium pyrophosphate, potassium polyphosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, and tripotassium phosphate. Potassium acid, dipotassium pyrophosphate, tetrapotassium pyrophosphate and potassium polyphosphate are preferred, and potassium metaphosphate is more preferred.
  • potassium salts may be used alone or in combination of two or more. Moreover, you may use together these 1 type, or 2 or more types of potassium salt, and the above-mentioned 1 type, or 2 or more types of sodium salt.
  • the “potassium salt” in this specification includes potassium hydroxide for convenience.
  • the above calcium salts include calcium chloride, calcium carbonate, calcium phosphate, calcium citrate, calcium gluconate, calcium hydroxide, calcium lactate, calcium tartrate, calcium acetate, calcium sorbate, calcium pantothenate, calcium ascorbate, and calcium alginate. , Calcium glycerophosphate, calcium glutamate, calcium silicate, calcium saccharin, calcium stearate, calcium stearoyl lactate, calcium pyrophosphate, calcium propionate and the like. These calcium salts may use 1 type and may use 2 or more types together.
  • the “calcium salt” in this specification includes calcium hydroxide for convenience.
  • CO 2 content of 3% by weight or more ice (high-concentration CO 2 ice), not particularly limited as long as CO 2 content is from 3% by weight or more ice, CO 2 Hyde
  • high-concentration CO 2 ice that is not a rate may be used, CO 2 hydrate is preferable from the viewpoint of obtaining a sufficient foaming feeling.
  • CO 2 without using a hydrate
  • CO 2 may be used at a high concentration CO 2 ice is not a hydrate
  • a high concentration CO 2 ice is not a CO 2 hydrate
  • CO 2 hydrate may be used without using CO 2
  • high concentration CO 2 ice that is not CO 2 hydrate may be used in combination with CO 2 hydrate.
  • the shape of the high-concentration CO 2 ice (preferably CO 2 hydrate) in the present invention can be appropriately set according to the flavor design of the frozen dessert of the present invention, and is, for example, approximately spherical; approximately elliptical; A substantially polyhedral shape such as a rectangular parallelepiped shape; or a shape further provided with irregularities in these shapes; and the like, and obtained by appropriately crushing a mass of high-concentration CO 2 ice (preferably CO 2 hydrate). It may be crushed pieces (lumps) of various shapes.
  • the size of the high-concentration CO 2 ice (preferably CO 2 hydrate) in the present invention can be set as appropriate according to the flavor design of the frozen dessert of the present invention. Ease of eating and moderate foaming feeling
  • the maximum length of high-concentration CO 2 ice is 1 to 30 mm, 1 to 20 mm, 1 to 15 mm, 1 to 10 mm, and the like.
  • the “maximum length of high-concentration CO 2 ice” refers to the longest line segment connecting two points on the surface of the mass of the high-concentration CO 2 ice and passing through the center of gravity of the mass.
  • the maximum length represents a long diameter (longest diameter).
  • the maximum length represents a diameter, and has a substantially rectangular parallelepiped shape. In some cases, it represents the length of the longest diagonal line among the diagonal lines.
  • the CO 2 content of the high-concentration CO 2 ice (preferably CO 2 hydrate) in the present invention is not particularly limited as long as it is 3% by weight or more, and is appropriately set according to the flavor design of the frozen dessert in the present invention. from the viewpoint that although it is, to obtain a generally preferred degree of foaming sensation, preferably 5 wt% or more, more preferably 7 wt% or more, more preferably include not more 9 wt% or more, the CO 2 content Examples of the upper limit include 25% by weight or less, 20% by weight or less, and 16% by weight or less.
  • CO 2 content of the high-concentration CO 2 ice in the present invention can be adjusted by such as "level of CO 2 partial pressure" in the production of highly concentrated CO 2 ice in the present invention, for example, CO 2 partial pressure If it is increased, the CO 2 content of the high-concentration CO 2 ice can be increased. Further, when the high-concentration CO 2 ice is CO 2 hydrate, the “CO 2 partial pressure level”, “degree of dehydration process”, “consolidation molding process” when the CO 2 hydrate is produced are determined. "”, “High or low pressure of compaction in the case of compaction molding", and the like.
  • the CO 2 content of the CO 2 hydrate can be increased.
  • the method for producing high concentration CO 2 ice in the present invention is not particularly limited as long as ice having a CO 2 content of 3% by weight or more can be produced.
  • a method for producing high-concentration CO 2 ice is not a CO 2 hydrate, a method of freezing the raw water while blowing CO 2 into the raw material water under conditions that do not meet the CO 2 hydrate formation conditions and the like.
  • a method for producing a CO 2 hydrate and the gas-liquid agitation method for agitating the raw water while blowing CO 2 into the raw material water under conditions satisfying the CO 2 hydrate formation conditions satisfying the CO 2 hydrate formation conditions
  • Conventional methods such as a water spray method in which raw water is sprayed into CO 2 under conditions can be used.
  • CO 2 hydrate produced by these methods is usually in the form of a slurry in which fine particles of CO 2 hydrate are mixed with unreacted water, dehydration is performed to increase the concentration of CO 2 hydrate. It is preferable to carry out the treatment.
  • CO 2 hydrate having a relatively low water content by dehydration ie, a relatively high concentration of CO 2 hydrate
  • the compression-molded CO 2 hydrate may be used in the present invention as it is, or may be further crushed as necessary.
  • a method for producing CO 2 hydrate a method using raw water is relatively widely used. However, instead of water (raw water), fine ice (raw material ice) is used as CO 2. And a method for producing CO 2 hydrate by reacting under low temperature and low pressure CO 2 partial pressure.
  • the “CO 2 hydrate production condition” is a condition in which the CO 2 partial pressure (CO 2 pressure) is higher than the equilibrium pressure of CO 2 hydrate at that temperature.
  • the above “conditions in which the partial pressure of CO 2 is higher than the equilibrium pressure of CO 2 hydrate” are shown in FIG. 2 of Non-Patent Document 1 (J. Chem. Eng. Data (1991) 36, 68-71) Equilibrium pressure curve of CO 2 hydrate disclosed in FIG. 7 and FIG. 15 of Patent Document 2 (J. Chem. Eng.
  • CO 2 hydrate generation conditions include a combination condition of “within a range of ⁇ 20 to 4 ° C.” and “within a range of carbon dioxide pressure of 1.8 to 4 MPa”, and a range of “ ⁇ 20 to ⁇ 4 ° C.”
  • the combination of “inside” and “within carbon dioxide pressure in the range of 1.3 to 1.8 MPa” can be mentioned.
  • the high-concentration CO 2 ice in the present invention may be high-concentration CO 2 ice consisting only of CO 2 and ice, but may contain an optional component in addition to CO 2 and ice.
  • the optional components in high-concentration CO 2 ice include, for example, milk components, fats and oils other than milk fat, sweetening components, stabilizers, emulsifiers, flavor raw materials, coloring agents, flavorings, acidulants, alcohols, and caffeine.
  • One kind or two or more kinds of substances selected from the group can be mentioned. Note that optional component in such a high concentration CO 2 ice will be described in detail in description of any component in the frozen dessert of the present invention described below.
  • the frozen dessert of the present invention is not particularly limited as long as it contains ice having a CO 2 content of 3% by weight or more and salts.
  • freeze confectionery means confectionery provided to consumers in a frozen state, and specifically includes the following (A) and (B).
  • Ice cream ice cream, ice milk, lacto ice, ice confectionery
  • frozen liquids mixed with liquid sugar or other foods, or edible ice is crushed, mixed with liquid sugars or other foods and re-frozen, and used for food in a frozen state, Or something similar to these.
  • B A frozen confectionery with or without ice creams.
  • the above (A) includes ice cream, ice milk, lact ice, popsicle, sleet, shaved ice, sherbet, shake and the like.
  • Examples of the “frozen confectionery containing ice cream” in (B) above include frozen yogurt, ice cake (frozen confectionery including ice and sponge cake, etc.), and the like.
  • the “frozen confectionery” in the present specification contains ice having a CO 2 content of 3% by weight or more and a salt, excluding ice having a CO 2 content of 3% by weight or more. Also included are those corresponding to the above (A) or (B).
  • the frozen confectionery in the present invention brings together a feeling of foaming of CO 2 gas generated from high-concentration CO 2 ice when eaten with the original flavor and texture of the frozen confectionery, and brings out a new texture and flavor not found in conventional frozen confectionery. be able to.
  • the frozen confectionery in the present invention has improved cooling feeling derived from high-concentration CO 2 ice at the time of eating, and in a preferred embodiment, the gas odor of aftertaste derived from high-concentration CO 2 ice when eating frozen confectionery is also suppressed.
  • the frozen dessert of the present invention involves in improved cool feeling high concentration CO 2 ice from during eating, it is preferable that the improved refreshing feeling and refreshing feeling.
  • the amount of the salt used in the present invention (the content or addition amount of the salt in the frozen confectionery) is not particularly limited, and can be determined by those skilled in the art depending on the type of the salt in the present invention, the composition of the optional components of the frozen confectionery in the present invention, etc. Can be set as appropriate. From the viewpoint of sufficiently obtaining the effects of the present invention, the preferred amount (content or addition amount) of the salt in the present invention is 0.001 to 1.5% by weight, preferably 0.01 to 1.5% by weight based on the total amount of the frozen dessert mix. 1.5% by weight, or 0.01 to 0.15% by weight, 0.15 to 1.5% by weight, or 0.18 to 1.5% by weight.
  • the “frozen confectionery mix” means a mixture of all or part (preferably all) of the frozen confectionery ingredients other than the high-concentration CO 2 ice, and the “frozen confectionery mix total amount” in the present specification. Means a mixture of all the ingredients of the frozen dessert except high-concentration CO 2 ice. Further, commercially available salts can be used in the present invention.
  • the preferred amount of sodium chloride used is 0.001 to 1.5% by weight based on the total amount of the frozen dessert mix, Preferably, it is 0.01 to 1.5% by weight, or 0.01 to 0.15% by weight, 0.15 to 1.5% by weight, or 0.18 to 1.5% by weight.
  • the preferred amount (content or addition amount) of baking soda is 0.1 to 1.5% by weight, preferably 0.25 to 1.5% by weight, more preferably 0.00%, based on the total amount of the frozen dessert mix.
  • the preferred amount (content or addition amount) of sodium metaphosphate is 0.5 to 1.5% by weight, preferably 1.0 to 0.5% by weight based on the total amount of the frozen dessert mix. 1.5% by weight.
  • the amount of high-concentration CO 2 ice used in the present invention is not particularly limited, and the CO 2 content of the high-concentration CO 2 ice in the present invention, A person skilled in the art can appropriately set according to the type, the content of the salt in the present invention in the frozen dessert, the composition of the optional components in the present invention.
  • the preferred use amount of the high-concentration CO 2 ice in the present invention is 1-50 with respect to the total amount of the frozen dessert mix. % By weight, preferably 1 to 20% by weight, more preferably 3 to 15% by weight.
  • the frozen dessert of the present invention may be a frozen dessert composed only of the high-concentration CO 2 ice according to the present invention and the salts according to the present invention.
  • an optional component may be added. May be included.
  • the optional component in the frozen dessert of the present invention include a milk component, a fat and oil other than milk fat, a sweetening component, a stabilizer, an emulsifier, a flavor raw material, a coloring agent, a flavoring agent, an acidulant, alcohol, and caffeine. 1 type or 2 or more types of substances selected from these are mentioned.
  • the optional component is contained in the high-concentration CO 2 ice in the present invention and may not be included in the frozen dessert mix, or the high-concentration CO in the present invention. not included in the 2 ice, may be included in frozen dessert mix may be included in both the high-concentration CO 2 ice and frozen dessert mixes of the present invention.
  • the types and concentrations of the optional components may be the same or different between the high-concentrated CO 2 ice and the frozen dessert mix. It may be.
  • a commercially available thing can be used for this arbitrary component.
  • concentration in frozen dessert) of arbitrary components can be suitably set in the range which does not disturb this invention.
  • milk component includes animal (preferably bovine) milk or fractionated components and processed products thereof.
  • the milk fraction components and processed products include fresh cream, butter, buttermilk, buttermilk powder, skim milk, partially skimmed milk, reduced skim milk, reduced skim milk, reduced skim milk, skim milk concentrate, skim milk Examples include concentrated milk, partially defatted concentrated milk, whole milk powder, defatted milk powder, partially defatted milk powder, casein, whey, reduced whey, concentrated whey, whey powder, and the like. 1 type may be used for this milk component, and 2 or more types may be used together.
  • non-milk fats include soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice bran oil, safflower oil, safflower oil, olive oil, sesame oil, palm oil, palm oil, palm kernel Vegetable oils and fats such as oil; animal fats and oils such as beef tallow and pork fat; processed fats and oils obtained by separation, hydrogenation, transesterification and the like of vegetable fats and animal fats and the like. 1 type of fats and oils other than this milk fat may be used, and 2 or more types may be used together.
  • sweet ingredient refers to an ingredient exhibiting sweetness, such as brown sugar, white sugar, cassonade (red sugar), Wasanbon, sorghum sugar, maple sugar and other sugar-containing sugars.
  • Refined sugars such as salmon sugar (white disaccharide, medium disaccharide, granulated sugar, etc.), car sugar (super white sugar, tri-sugar etc.), processed sugar (corn sugar, ice sugar, powdered sugar, granulated sugar etc.), liquid sugar etc.
  • Monosaccharides (glucose, fructose, wood sugar, sorbose, galactose, isomerized sugar, etc.), disaccharides (sucrose cake, maltose, lactose, isomerized lactose, palatinose, etc.), oligosaccharides (fructooligosaccharides, maltooligosaccharides, isomaltoligosaccharides) , Galactooligosaccharides, coupling sugar, etc.), sugar alcohols (erythritol, sorbitol, xylitol, mannitol, maltitol, isomaltitol, lactitol)
  • saccharide sweeteners such as maltotriitol, isomaltoriitol, panitol, oligosaccharide alcohol, powdered reduced maltose starch syrup, etc., natural non-sugar sweeteners (stevia extract,
  • xanthan gum, carrageenan, guar gum, tamarind gum, gellan gum, locust bean gum, tara gum, carboxymethylcellulose, water-soluble cellulose, pectin, polydextrose, pullulan, propylene glycol, gelatin, gum arabic, diyutane Gum, starch, dextrin, alginic acid, locust bean gum and the like are mentioned, among which xanthan gum, pectin, guar gum, carrageenan, carboxymethylcellulose, locust bean gum and the like are preferred, among which xanthan gum, pectin and locust bean gum are more preferred. It is done.
  • One stabilizer may be used, or two or more stabilizers may be used in combination.
  • emulsifier those that can be used for food can be widely adopted. Lactic acid monoglyceride, succinic acid monoglyceride, malic acid monoglyceride, etc.), diglyceride, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polysorbate, polyglycerin condensed ricinoleic acid ester (polyglycerin polyricinoleate), Lecithin, kirasaponin, yucca saponin, soybean saponin, modified starch (acid-degraded starch, oxidized starch, pregelatinized starch, grafted starch, Etherified starch introduced with boxymethyl group, hydroxyalkyl group, etc., esterified starch reacted with acetic acid, phosphoric acid, etc., cross-linked starch in which polyfunctional groups are bonded between hydroxy
  • flavor raw material examples include fruit juice, pulp, matcha, raisins, cocoa, egg yolk and the like.
  • the flavor raw material may use 1 type and may use 2 or more types together.
  • the concentration of the salt and optional component in the frozen dessert of the present invention is measured by applying a known method such as HPLC method, GC-MS method, LC-MS method, etc. to the solution obtained by melting the frozen dessert. be able to.
  • the frozen dessert of the present invention may not be filled in a cup container, corn, waffle dough, or the like, but may be filled. Moreover, the frozen dessert of this invention may be accommodated in the packaging container, and does not need to be accommodated.
  • the upper limit temperature of the storage temperature is preferably 0 ° C. or less, more preferably ⁇ 5 ° C. or less, further preferably ⁇ 10 ° C. or less, more preferably ⁇ 15 ° C. or less, still more preferably ⁇ 20 ° C., more preferably ⁇ 25.
  • the minimum temperature includes ⁇ 273 ° C. or higher, ⁇ 80 ° C. or higher, ⁇ 50 ° C. or higher, ⁇ 40 ° C. or higher, ⁇ 30 ° C. or higher, and the like.
  • the high-concentration CO 2 ice-containing frozen confectionery “in which the cooling sensation derived from high-concentration CO 2 ice is improved” means that the same kind of raw materials are made to have the same final concentration except that the salt in the present invention is not contained.
  • using a high concentration CO 2 ice-containing frozen dessert was prepared in the same method (hereinafter represented as "Comparative high concentration CO 2 ice-containing frozen desserts.") as compared to the high cool feel from high concentration CO 2 ice is improved Means frozen confection containing CO 2 ice.
  • a cold sensation felt on the human oral cavity and throat was evaluated as a cool sensation.
  • high concentration CO 2 ice aftertaste gas smell derived is suppressed high concentration CO 2 ice-containing frozen dessert herein as compared to the above comparative high concentration CO 2 ice-containing frozen desserts
  • high concentration CO It means a high-concentration CO 2 ice-containing frozen dessert in which the gas odor of aftertaste derived from 2 ice is suppressed.
  • the irritating odor that stimulates the mucous membrane of the nose by the release of carbon dioxide into the nose is evaluated as a gas odor of aftertaste derived from high-concentration CO 2 ice. did.
  • a method similar to the method using the criteria preferably the same method as the method using the evaluation criteria described in “[2] Sensory evaluation of the CO 2 hydrate-containing frozen confectionery sample” in the examples described later is suitably used. Can be used. More specifically, in the evaluation criteria described in “[2] Sensory evaluation of a CO 2 hydrate-containing frozen confectionery sample” in Examples described later, compared to the comparative high concentration CO 2 ice-containing frozen confectionery, the high concentration CO 2 The ice-cooled feeling of cooling is clearly improved (evaluation: “ ⁇ ”).
  • High-concentration CO 2 ice-containing frozen confectionery and somewhat improved (evaluation: “ ⁇ ”) high-concentration CO 2 ice-containing frozen confectionery are: Included in high-concentration CO 2 ice-containing frozen confectionery “the cool feeling derived from high-concentration CO 2 ice is improved”.
  • the evaluation criteria described in “[2] Sensory evaluation of a CO 2 hydrate-containing frozen confectionery sample” in Examples described later the aftertaste derived from the high concentration CO 2 ice compared to the comparative high concentration CO 2 ice-containing frozen confectionery.
  • the method for producing a frozen dessert according to the present invention is a known method for producing a frozen dessert except that the frozen dessert contains ice having a CO 2 content of 3% by weight or more (high concentration CO 2 ice) and salts. Can be used.
  • a general manufacturing method of ice creams there is a manufacturing method including steps of mixing raw materials, homogenization, heat sterilization, cooling, aging, freezing, filling / packaging, and curing.
  • the frozen confectionery of this invention can be manufactured with the manufacturing method of the frozen confectionery of this invention.
  • the method for producing the frozen confectionery of the present invention is not particularly limited in the production of the frozen confectionery containing ice having a CO 2 content of 3% by weight or more, as long as it includes a step of containing salts in the frozen confectionery. It is preferable to include a step of mixing a mixture (frozen confectionery) of all or a part (preferably all) of frozen confectionery materials other than 2 ice with high-concentration CO 2 ice. It is more preferable that it contains.
  • Step X for preparing a frozen dessert mix containing salts Step Y for mixing the frozen dessert mix with ice having a CO 2 content of 3% by weight or more:
  • the frozen dessert mix prepared in the step X includes all the ingredients of the frozen dessert other than the high-concentration CO 2 ice.
  • Preferred examples of the step X include a step of adding salts to the frozen dessert mix and a step of preparing a frozen mix by mixing all the ingredients of the frozen dessert other than high-concentration CO 2 ice.
  • the production method of the present invention may not include a step of homogenizing and / or heat sterilizing the frozen dessert mix prepared in the step X between the step X and the step Y, but the step X It is preferable to have a step of homogenizing and / or heat sterilizing the frozen dessert mix prepared in step 1, and having a step of homogenizing and heat sterilizing the frozen dessert mix prepared in step X above. Is more preferable.
  • Frozen dessert mix in step Y is preferably includes all of the high-concentration CO 2 ice other than raw frozen dessert.
  • the temperature of the frozen dessert mix when mixing the frozen dessert mix and the high-concentration CO 2 ice in step Y is preferably ⁇ 8 to 5 ° C.
  • Mixing of the frozen dessert mix in step Y and the high-concentration CO 2 ice is preferably performed in an aging step or a freezing step.
  • the production method of the present invention preferably has a step of filling and packaging the frozen confectionery of the present invention obtained in Step Y and / or a step of curing the frozen confectionery of the present invention after Step Y.
  • an embodiment that can be used as a preferred embodiment of the method for producing the frozen confectionery of the present invention can be used as a preferred embodiment of the method for producing the frozen confectionery of the present invention.
  • Improved methods of the present invention is a method of improving the cool feeling from the high concentration CO 2 ice upon eating the frozen dessert.
  • a high concentration CO 2 ice it is not particularly limited as long as it includes the step of incorporating the salt in the frozen dessert, a high concentration CO 2 ice It is preferable to include a step of mixing all or a part (preferably all) of the raw materials of frozen confectionery other than (a frozen confectionery mix) with high-concentration CO 2 ice, including the above-mentioned step X and step Y. More preferably.
  • an embodiment that can be used as a preferred embodiment of the improvement method of the present invention can be used as a preferred embodiment of the improvement method of the present invention.
  • a preferred embodiment is that, in addition to improving the cool feeling derived from high concentration CO 2 ice when eating frozen confectionery, high concentration CO 2 ice when eating frozen confectionery The aftertaste gas odor of origin can be suppressed.
  • the frozen dessert of the present invention containing 0.001 to 1.5% by weight (preferably 0.01 to 1.5% by weight) of sodium chloride relative to the total amount of the frozen dessert mix, or the total amount of the frozen dessert mix
  • the frozen dessert of the present invention containing 0.1 to 1.5% by weight (preferably 0.25 to 1.5% by weight, more preferably 0.25 to 0.5% by weight) of baking soda
  • the frozen dessert of the present invention containing 0.5 to 1.5% by weight (preferably 1.0 to 1.5% by weight) of sodium metaphosphate with respect to the total amount of the mix is included.
  • CO 2 hydrate containing preparations of frozen dessert [1] CO 2 hydrate preparation prior literature (Japanese Patent No. 3090687, JP-T 2004-512035, Patent No. 4,969,683) with reference to, the CO 2 hydrate Generated. Specifically, CO 2 gas was blown into 4 L of water so as to be 3 MPa, and the hydrate formation reaction was allowed to proceed at 1 ° C. while stirring to prepare a sherbet-like slurry containing CO 2 hydrate. This sherbet-like slurry was cooled to ⁇ 20 ° C., recovered as CO 2 hydrate, and prepared so that the diameter of one grain was 1 mm to 7 mm on liquid nitrogen. The CO 2 content of these CO 2 hydrates was 15%.
  • sodium bicarbonate was preferred to sodium metaphosphate, and sodium chloride was preferred to sodium bicarbonate.
  • the present invention it is possible to provide a high concentration CO 2 ice-containing ice confection having an improved cool feeling high concentration CO 2 ice from during eating. Further, according to the present invention, it is possible to provide a manufacturing method and the like of such a high concentration CO 2 ice-containing frozen desserts.

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Abstract

The purpose of the present invention is to provide: a frozen dessert containing ice having a high concentration of CO2 with improved cooling sensation derived from the ice having a high concentration of CO2 when consumed; and a method for producing said frozen dessert containing ice having a high concentration of CO2. The method for producing frozen dessert containing ice having a CO2 content of at least 3% by weight is characterized by having the frozen dessert contain salts. A preferred example of ice having a CO2 content of at least 3% by weight is CO2 hydrate, and preferred examples of the salts include sodium chloride, sodium bicarbonate and sodium metaphosphate, among which sodium chloride and sodium bicarbonate are particularly preferable, with sodium chloride being the most preferable.

Description

喫食時の冷涼感が向上した、高濃度のＣＯ２を含む氷を含有する冷菓Frozen confectionery containing ice with high concentration of CO2 with improved coolness when eating
　本発明は、ＣＯ２含有率の高い氷（以下、「高濃度ＣＯ２氷」とも表示する。）を含有する冷菓（以下、「高濃度ＣＯ２氷含有冷菓」とも表示する。）であって、喫食時における高濃度ＣＯ２氷由来の冷涼感が向上した高濃度ＣＯ２氷含有冷菓に関する。また、本発明は、かかる高濃度ＣＯ２氷含有冷菓の製造方法等に関する。 The present invention is a frozen dessert (hereinafter also referred to as “high-concentration CO 2 ice-containing frozen dessert”) containing ice having a high CO 2 content (hereinafter also referred to as “high-concentration CO 2 ice”). The present invention relates to a high-concentration CO 2 ice-containing frozen dessert with improved cooling feeling derived from high-concentration CO 2 ice at the time of eating. The present invention also relates to a method for producing such a high-concentration CO 2 ice-containing frozen dessert.
　高濃度のＣＯ２を含む（ＣＯ２含有率の高い）氷の一種として、ＣＯ２ハイドレート（二酸化炭素ハイドレート）という物質が知られている。ＣＯ２ハイドレートとは、水分子の結晶体の空寸に二酸化炭素分子を閉じ込めた包接化合物をいう。結晶体を形成する水分子は「ホスト分子」、水分子の結晶体の空寸に閉じ込められている分子は「ゲスト分子」または「ゲスト物質」と呼ばれる。ＣＯ２ハイドレートは、融解するとＣＯ２（二酸化炭素）と水に分解するため、融解時にＣＯ２を発生させる。ＣＯ２ハイドレートは、ＣＯ２と水を、低温、かつ、高圧のＣＯ２分圧という条件にすることにより製造することができ、例えば、ある温度であること、及び、その温度におけるＣＯ２ハイドレートの平衡圧力よりもＣＯ２分圧が高いことを含む条件（以下、「ＣＯ２ハイドレート生成条件」とも表示する。）において製造することができる。上記の「ある温度であること、及び、その温度におけるＣＯ２ハイドレートの平衡圧力よりもＣＯ２分圧が高い」条件は、非特許文献１のFigure 2.や、非特許文献２のFigure 7.やFigure 15.に開示されているＣＯ２ハイドレートの平衡圧力曲線（例えば縦軸がＣＯ２圧力、横軸が温度を表す）において、かかる曲線の高圧側（ＣＯ２ハイドレートの平衡圧力曲線において、例えば縦軸がＣＯ２圧力、横軸が温度を表す場合は、該曲線の上方）の領域内の温度とＣＯ２圧力の組合せの条件として表される。また、ＣＯ２ハイドレートは、水の代わりに微細な氷をＣＯ２と、低温、かつ、低圧のＣＯ２分圧という条件下で反応させて製造することもできる。ＣＯ２ハイドレートを製造する際のＣＯ２の圧力が高くなるほど、また、ＣＯ２と水の温度が低くなるほど、ＣＯ２ハイドレートのＣＯ２含有率が高くなる傾向がある。ＣＯ２ハイドレートのＣＯ２含有率は、ＣＯ２ハイドレートの製法にもよるが、約３～２８重量％程度とすることができ、炭酸水のＣＯ２含有率（約０．５重量％程度）と比較して顕著に高い。 A substance called CO 2 hydrate (carbon dioxide hydrate) is known as a kind of ice containing high concentration of CO 2 (high CO 2 content). CO 2 hydrate refers to an inclusion compound in which carbon dioxide molecules are confined in the empty space of a water molecule crystal. A water molecule forming a crystal is called a “host molecule”, and a molecule trapped in the void of the crystal of the water molecule is called a “guest molecule” or “guest substance”. Since CO 2 hydrate decomposes into CO 2 (carbon dioxide) and water when melted, it generates CO 2 upon melting. CO 2 hydrate can be produced by making CO 2 and water into a condition of low temperature and high pressure CO 2 partial pressure, for example, at a certain temperature and CO 2 hydrate at that temperature. It can be manufactured under conditions including that the CO 2 partial pressure is higher than the rate equilibrium pressure (hereinafter also referred to as “CO 2 hydrate production conditions”). The above-mentioned conditions of “a certain temperature and the CO 2 partial pressure higher than the equilibrium pressure of CO 2 hydrate at that temperature” are shown in FIG. 2 of Non-Patent Document 1 and FIG. 7 of Non-Patent Document 2. And the equilibrium pressure curve of CO 2 hydrate disclosed in FIG. 15 (for example, the vertical axis represents CO 2 pressure and the horizontal axis represents temperature), the high pressure side of this curve (the equilibrium pressure curve of CO 2 hydrate) For example, when the vertical axis represents the CO 2 pressure and the horizontal axis represents the temperature, it is expressed as a condition of the combination of the temperature in the region (above the curve) and the CO 2 pressure. The CO 2 hydrate can also be produced by reacting fine ice instead of water with CO 2 under conditions of low temperature and low pressure CO 2 partial pressure. There is a tendency that the higher the pressure of CO 2 when producing CO 2 hydrate, and the lower the temperature of CO 2 and water, the higher the CO 2 content of the CO 2 hydrate. CO 2 content of the CO 2 hydrate, depending on the preparation of CO 2 hydrate, can be on the order of about 3-28 wt%, CO 2 content of the carbonated water (about 0.5 wt% ) Is significantly higher than
　ＣＯ２ハイドレートの用途として、ＣＯ２ハイドレートを飲料に添加、混合することが知られている。例えば特許文献１には、ＣＯ２ハイドレートを飲料に混合することにより、その飲料に炭酸を付与して、炭酸飲料を製造することが、特許文献２には、ＣＯ２ハイドレートを氷で覆って形成した炭酸補充媒体を飲料に添加することによって、ぬるくなった飲料を冷却すると共に、気が抜けた飲料に炭酸ガスを補充することが開示されている。 As application of CO 2 hydrate, the addition of CO 2 hydrate beverages, it is known to mix. For example, Patent Document 1 discloses that CO 2 hydrate is mixed with a beverage to give carbonic acid to the beverage to produce a carbonated beverage. Patent Document 2 discloses that CO 2 hydrate is covered with ice. It is disclosed that by adding a carbonate supplement medium formed in this manner to a beverage, the slimmed beverage is cooled and carbon dioxide gas is supplemented to an unpleasant beverage.
　また、ＣＯ２ハイドレートの用途として、ＣＯ２ハイドレートを、カキ氷、アイスクリーム等の冷菓に混入することも知られている。例えば特許文献３には、ＣＯ２ハイドレートを、カキ氷、アイスクリーム等の冷菓に混入することにより、該冷菓を喫食した者の口腔内でＣＯ２ハイドレートが融解することとなり、その結果、該冷菓において、炭酸特有のシュワシュワ感の他、口中で冷菓が弾けるような刺激的な食感を発生させられることが開示されている。また、特許文献４には、アイススラリーと、氷の粒と、二酸化炭素－水抱接化合物含有粒子とを混合してウォーターアイスを製造すると、６ヶ月間冷凍貯蔵した後であっても、冷凍庫から取り出した後すぐにスプーンですくうことが可能なウォーターアイスが得られることが開示されている。また、特許文献５には、水、甘味料、香味料、Ｎ２Ｏハイドレート粒子（又はＮ２Ｏハイドレート・ＣＯ２ハイドレート混合粒）、及び必要に応じて安定化剤、乳化剤、タンパク質を含み、公知のものと異なる食味特性（例えば味覚）を有する冷凍菓子製品が開示されている。 Further, as the application of CO 2 hydrate, the CO 2 hydrate, shaved ice, it is also known that mixed in frozen desserts such as ice cream. For example, in Patent Document 3, CO 2 hydrate is melted in the oral cavity of a person who ate the frozen confectionery by mixing CO 2 hydrate into the frozen confectionery such as oyster ice or ice cream. In the frozen confectionery, it is disclosed that, in addition to the squishing feeling peculiar to carbonic acid, it is possible to generate an irritating texture that allows the frozen confectionery to flip in the mouth. In Patent Document 4, water ice is manufactured by mixing ice slurry, ice particles, and carbon dioxide-water inclusion compound-containing particles, and even after 6 months of freezing storage, the freezer It is disclosed that water ice can be obtained which can be scooped with a spoon immediately after being taken out. Patent Document 5 discloses water, sweeteners, flavoring agents, N 2 O hydrate particles (or N 2 O hydrate / CO 2 hydrate mixed particles), and optionally stabilizers, emulsifiers, and proteins. And frozen confectionery products having different taste characteristics (e.g. taste) from those known.
　冷菓には、アイスクリーム、アイスミルク、ラクトアイス、氷菓等が含まれる。アイスクリーム、アイスミルク、ラクトアイスについては、食品衛生法に基づく「乳及び乳製品の成分規格に関する省令」に規定があり、乳成分（乳固形分、乳脂肪分）の含有量により区分されている。かかる乳成分の含有量の区分について述べると、アイスクリームとは、乳固形分を１５．０％以上（うち乳脂肪が８．０％以上）含んでいるものであり、アイスミルクとは、乳固形分を１０．０％以上（うち乳脂肪が３．０％以上）含んでいるものであり、ラクトアイスとは乳固形分３．０％以上入っているものである。また、氷菓の乳成分含有量は、乳固形分３．０％未満である。 Ice confections include ice cream, ice milk, lact ice, ice confectionery, etc. Ice cream, ice milk, and lacto ice are stipulated in the “Ministerial Ordinance on Component Standards for Milk and Dairy Products” based on the Food Sanitation Law, and are classified according to the content of milk components (milk solids and milk fat). . Regarding the classification of the content of the milk component, ice cream contains 15.0% or more of milk solids (of which milk fat is 8.0% or more). It contains 10.0% or more of solids (of which milk fat is 3.0% or more), and lacto ice contains 3.0% or more of milk solids. Moreover, the milk component content of ice confectionery is less than 3.0% of milk solid content.
　ところで、従来より、ヒトの皮膚や口腔、喉に対して冷たい感覚（冷涼感）、すなわち冷感効果を与える冷感剤は、歯磨剤、菓子（例えば、チューインガム、キャンディー等）、たばこ、ハップ剤、化粧料などに使用されている。これら冷涼感を与えるフレーバー物質として、Ｌ－メントール（エル－メントール）が現在広く使用されているが、その冷感効果は持続性に欠け、また、使用量を多くすると冷感効果が増強される反面、苦味を伴うことがあるという欠点がある。また、Ｌ－メントールはアイスクリーム類に使用されることもあるが、ミント風味を生じさせるため、目的とするアイスクリーム類の香味によっては香味バランスが損なわれてしまう場合があった。Ｌ－メントールを用いずにアイスクリーム類の冷涼感を強調する技術として、特許文献６には、アイスクリーム類に含まれる乳成分由来のタンパク質のうち、乳清タンパク質の割合を２５％以上に設定することにより、食感が軽く、口溶けが良くなり、アイスクリーム特有の冷涼感がより強調されたアイスクリーム類が得られることが開示されている。 By the way, conventionally, a cold sensation (cooling sensation), that is, a cooling sensation agent that gives a cooling sensation effect to human skin, oral cavity, and throat is dentifrice, confectionery (eg chewing gum, candy, etc.), cigarette, haptic Used for cosmetics. L-menthol (L-menthol) is currently widely used as a flavor substance that gives a cool feeling. However, the cooling effect is insufficient in sustainability, and the cooling effect is enhanced when the amount used is increased. On the other hand, there is a drawback that it may be bitter. L-menthol is sometimes used in ice creams, but since it produces a mint flavor, the flavor balance may be impaired depending on the flavor of the target ice cream. As a technique for emphasizing the cool feeling of ice creams without using L-menthol, Patent Document 6 sets the ratio of whey protein to 25% or more of the proteins derived from milk components contained in ice creams. By doing so, it is disclosed that an ice cream having a light texture, a good meltability in the mouth, and an emphasis on the cool feeling peculiar to ice cream can be obtained.
　一方、特許文献７には、容器詰炭酸飲料に、５０ｐｐｍ以上２０００ｐｐｍ未満のメタリン酸ナトリウム等の縮合リン酸塩を含有させることにより、炭酸飲料で発生する気泡がきめ細かくなり、かつ気泡が維持される結果、容器詰炭酸飲料を開封後に再栓保存した場合においても、高ガス圧炭酸飲料における爽快な刺激感、あっさりとした風味とさわやかな清涼感を維持できることが開示されている。しかし、かかる特許文献７において、メタリン酸ナトリウム等の縮合リン酸塩が発揮するのは、高濃度ＣＯ２氷を含有するアイスクリーム類等の「高濃度ＣＯ２氷含有冷菓」における「冷涼感」ではなく、「炭酸飲料」における「清涼感」等である。飲食品における清涼感とは、ヒトの口腔、喉における爽やかな感覚を意味し、冷涼感とは、ヒトの口腔、喉に対して冷たい感覚（冷涼感）を意味する。 On the other hand, in Patent Document 7, by adding condensed phosphate such as sodium metaphosphate of 50 ppm or more and less than 2000 ppm to a packaged carbonated beverage, bubbles generated in the carbonated beverage become fine and the bubbles are maintained. As a result, it is disclosed that even when a container-packed carbonated drink is opened and stored again, it can maintain a refreshing sensation, a light flavor and a refreshing refreshing feeling in a high gas pressure carbonated drink. However, in such Patent Document 7, to exert the condensed phosphoric acid salt of sodium metaphosphate and the like, "cool feel" of the "high concentration CO 2 ice-containing frozen dessert" ice cream and the like containing high concentrations CO 2 ice It is not “cool feeling” in “carbonated beverages”. A refreshing sensation in food and drink means a refreshing sensation in the human oral cavity and throat, and a cool sensation means a cold sensation (cooling sensation) in the human oral cavity and throat.
　以上のように、高濃度ＣＯ２氷を含有するアイスクリーム類等の高濃度ＣＯ２氷含有冷菓の冷涼感を向上させるために、ナトリウム塩やカリウム塩等の塩類を該高濃度ＣＯ２氷含有冷菓に含有させることはこれまでに知られていなかった。 As described above, in order to improve the cool feeling of high concentration CO 2 ice-containing frozen desserts of ice cream and the like containing high concentrations CO 2 ice, salt high-concentration CO 2 ice containing such as sodium salt and potassium salt It has not been known so far to contain in frozen desserts.
特開２００５－２２４１４６号公報JP 2005-224146 A 特許４９６９６８３公報Japanese Patent No. 4969683 特許４７１６９２１号公報Japanese Patent No. 4716921 特許４１６９１６５号公報Japanese Patent No. 4169165 特許２７８１８２２号公報Japanese Patent No. 2781822 特開２００５－１３０７５１号公報Japanese Patent Laid-Open No. 2005-130751 国際公開第２０１０／０３５８６９号International Publication No. 2010/035869
　本発明の課題は、喫食時における高濃度ＣＯ２氷由来の冷涼感が向上した高濃度ＣＯ２氷含有冷菓や、該高濃度ＣＯ２氷含有冷菓の製造方法等を提供することにある。 An object of the present invention is to provide a high-concentration CO 2 ice-containing frozen confection with improved cooling feeling derived from high-concentration CO 2 ice during eating, a method for producing the high-concentration CO 2 ice-containing frozen confection, and the like.
　本発明者らは、上記課題を解決するべく、様々な検討を行ったところ、ＣＯ２含有率が３重量％以上の氷を含有する冷菓の製造において、ナトリウム塩等の塩類を前記冷菓に含有させることによって、本発明の課題を解決できることを見いだし、本発明を完成するに至った。 In order to solve the above-mentioned problems, the present inventors have conducted various studies. In the manufacture of frozen confectionery containing ice having a CO 2 content of 3% by weight or more, salts such as sodium salts are contained in the frozen confectionery. As a result, it has been found that the problems of the present invention can be solved, and the present invention has been completed.
　すなわち、本発明は、
（１）ＣＯ２含有率が３重量％以上の氷と、塩類とを含有することを特徴とする冷菓や、
（２）ＣＯ２含有率が３重量％以上の氷が、ＣＯ２ハイドレートであることを特徴とする上記（１）に記載の冷菓や、
（３）塩類が、ナトリウム塩、カリウム塩及びカルシウム塩からなる群から選択される１種又は２種以上であることを特徴とする上記（１）又は（２）に記載の冷菓や、
（４）ナトリウム塩が、塩化ナトリウム及び炭酸水素ナトリウムから選択される１種又は２種であることを特徴とする上記（３）に記載の冷菓や、
（５）ナトリウム塩が、塩化ナトリウムであることを特徴とする上記（４）に記載の冷菓や、
（６）塩類の含有量が、冷菓ミックス全量に対して０．００１～１．５重量％であることを特徴とする上記（１）～（５）のいずれかに記載の冷菓や、
（７）ＣＯ２含有率が３重量％以上の氷の含有量が、冷菓ミックス全量に対して１～５０重量％であることを特徴とする上記（１）～（６）のいずれかに記載の冷菓に関する。 That is, the present invention
(1) A frozen dessert characterized by containing ice having a CO 2 content of 3% by weight or more and salts;
(2) The frozen dessert according to (1) above, wherein the ice having a CO 2 content of 3% by weight or more is CO 2 hydrate,
(3) The frozen dessert according to (1) or (2) above, wherein the salt is one or more selected from the group consisting of sodium salt, potassium salt and calcium salt,
(4) The frozen dessert according to (3) above, wherein the sodium salt is one or two selected from sodium chloride and sodium bicarbonate,
(5) The frozen dessert according to (4) above, wherein the sodium salt is sodium chloride,
(6) The frozen dessert according to any one of (1) to (5) above, wherein the salt content is 0.001 to 1.5% by weight relative to the total amount of the frozen dessert mix,
(7) The content of ice having a CO 2 content of 3% by weight or more is 1 to 50% by weight relative to the total amount of the frozen dessert mix, according to any one of (1) to (6) above Related to frozen desserts.
　また、本発明は、
（８）ＣＯ２含有率が３重量％以上の氷を含有する冷菓の製造において、塩類を前記冷菓に含有させる工程を含むことを特徴とする冷菓の製造方法に関する。 The present invention also provides:
(8) The present invention relates to a method for producing a frozen confectionery characterized in that in the production of frozen confectionery containing ice having a CO 2 content of 3% by weight or more, a salt is contained in the frozen confectionery.
　さらに、本発明は、
（９）ＣＯ２含有率が３重量％以上の氷を含有する冷菓の製造において、塩類を前記冷菓に含有させる工程を含むことを特徴とする、前記冷菓を喫食した際の前記氷由来の冷涼感を向上する方法に関する。 Furthermore, the present invention provides
(9) In the manufacture of frozen confectionery containing ice having a CO 2 content of 3% by weight or more, the method includes a step of causing the frozen confectionery to contain a salt, and the cooling caused by the ice when the frozen confectionery is eaten It is related with the method of improving a feeling.
　本発明によれば、喫食時における高濃度ＣＯ２氷由来の冷涼感が向上した高濃度ＣＯ２氷含有冷菓を提供することができる。また、本発明によれば、かかる高濃度ＣＯ２氷含有冷菓の製造方法等を提供することができる。 According to the present invention, it is possible to provide a high concentration CO 2 ice-containing ice confection having an improved cool feeling high concentration CO 2 ice from during eating. Further, according to the present invention, it is possible to provide a manufacturing method and the like of such a high concentration CO 2 ice-containing frozen desserts.
　本発明は、
［１］ＣＯ２含有率が３重量％以上の氷と、塩類とを含有することを特徴とする冷菓（以下、「本発明の冷菓」とも表示する。）：や、
［２］ＣＯ２含有率が３重量％以上の氷を含有する冷菓の製造において、塩類を前記冷菓に含有させる工程を含むことを特徴とする冷菓の製造方法（以下、「本発明の製造方法」とも表示する。）：や、
［３］ＣＯ２含有率が３重量％以上の氷を含有する冷菓の製造において、塩類を前記冷菓に含有させる工程を含むことを特徴とする、前記冷菓を喫食した際の前記氷由来の冷涼感を向上する方法（以下、「本発明の向上方法」とも表示する。）：などの実施態様を含んでいる。 The present invention
[1] Frozen confectionery characterized by containing ice having a CO 2 content of 3% by weight or more and salts (hereinafter also referred to as “frozen confectionery of the present invention”):
[2] A method for producing a frozen confectionery comprising the step of containing a salt in the frozen confectionery in the production of the frozen confectionery containing ice having a CO 2 content of 3% by weight or more (hereinafter referred to as “the production method of the present invention”). Is also displayed.):
[3] In the manufacture of frozen confectionery containing ice having a CO 2 content of 3% by weight or more, the method includes a step of causing the frozen confectionery to contain a salt, and the cooling caused by the ice when the frozen confectionery is eaten Embodiments of methods for improving the feeling (hereinafter also referred to as “method for improving the present invention”) are included.
＜塩類＞
　本発明で使用する「塩類」（以下、「本発明における塩類」とも表示する。）としては、高濃度ＣＯ２氷含有冷菓の冷涼感を向上させることができる塩類である限り特に制限されないが、ナトリウム塩、カリウム塩及びカルシウム塩からなる群から選択される１種又は２種以上の塩類（好ましくは無機塩類）が好ましく、ナトリウム塩及びカリウム塩からなる群から選択される１種又は２種以上の塩類（好ましくは無機塩類）がより好ましく、より優れた冷涼感の向上効果を得る観点から、ナトリウム塩からなる群から選択される１種又は２種以上の塩類（好ましくは無機塩類）がさらに好ましい。 <Salts>
The “salts” used in the present invention (hereinafter also referred to as “salts in the present invention”) is not particularly limited as long as it is a salt that can improve the coolness of the high-concentration CO 2 ice-containing frozen confectionery, One or more salts (preferably inorganic salts) selected from the group consisting of sodium salts, potassium salts and calcium salts are preferred, and one or more kinds selected from the group consisting of sodium salts and potassium salts From the viewpoint of obtaining a more excellent cooling effect, one or more salts selected from the group consisting of sodium salts (preferably inorganic salts) are further included. preferable.
　上記のナトリウム塩としては、塩化ナトリウム、炭酸水素ナトリウム、リン酸ナトリウム、アスコルビン酸ナトリウム、クエン酸三ナトリウム、水酸化ナトリウム、炭酸ナトリウム、グルコン酸ナトリウム、コハク酸一ナトリウム、コハク酸二ナトリウム、酢酸ナトリウム、乳酸ナトリウム、フマル酸ナトリウム、酒石酸ナトリウム、硫酸ナトリウム、リンゴ酸ナトリウム、安息香酸ナトリウム、エリソルビン酸ナトリウム等が挙げられ、より優れた冷涼感の向上効果を得る観点から、塩化ナトリウム、炭酸水素ナトリウムが好ましく挙げられ、より優れた冷涼感の向上効果と、後味のガス臭さの抑制効果を得る観点から、最も好ましいものとして塩化ナトリウムが挙げられる。上記のリン酸ナトリウムとしては、メタリン酸ナトリウム、ピロリン酸二水素二ナトリウム、ポリリン酸ナトリウム、リン酸水素二ナトリウム、リン酸二水素ナトリウム、リン酸三ナトリウム等が挙げられ、中でも、メタリン酸ナトリウム、ピロリン酸二水素二ナトリウム、ポリリン酸ナトリウムが好ましく、メタリン酸ナトリウムがより好ましい。これらのナトリウム塩は、１種を用いてもよいし、２種以上を併用してもよい。なお、本明細書における「ナトリウム塩」には、便宜上、水酸化ナトリウムも含まれるものとする。 Examples of the sodium salt include sodium chloride, sodium bicarbonate, sodium phosphate, sodium ascorbate, trisodium citrate, sodium hydroxide, sodium carbonate, sodium gluconate, monosodium succinate, disodium succinate, sodium acetate , Sodium lactate, sodium fumarate, sodium tartrate, sodium sulfate, sodium malate, sodium benzoate, sodium erythorbate, etc., from the viewpoint of obtaining a better cooling effect, sodium chloride, sodium bicarbonate From the viewpoint of obtaining a better cooling effect and an effect of suppressing the gas odor of the aftertaste, sodium chloride is most preferable. Examples of the sodium phosphate include sodium metaphosphate, disodium dihydrogen pyrophosphate, sodium polyphosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, trisodium phosphate, etc., among them, sodium metaphosphate, Disodium dihydrogen pyrophosphate and sodium polyphosphate are preferred, and sodium metaphosphate is more preferred. These sodium salts may be used alone or in combination of two or more. The “sodium salt” in this specification includes sodium hydroxide for convenience.
　上記のカリウム塩としては、塩化カリウム、炭酸カリウム、リン酸カリウム、クエン酸一カリウム、クエン酸三カリウム、グルコン酸カリウム、水酸化カリウム、アセスルファムカリウム等が挙げられ、塩化カリウム、炭酸カリウムが好ましく挙げられる。上記のリン酸カリウムとしては、メタリン酸カリウム、ピロリン酸二カリウム、ピロリン酸四カリウム、ポリリン酸カリウム、リン酸水素二カリウム、リン酸二水素カリウム、リン酸三カリウム等が挙げられ、中でも、メタリン酸カリウム、ピロリン酸二カリウム、ピロリン酸四カリウム、ポリリン酸カリウムが好ましく、メタリン酸カリウムがより好ましい。これらのカリウム塩は、１種を用いてもよいし、２種以上を併用してもよい。また、これらの１種又は２種以上のカリウム塩と、前述の１種又は２種以上のナトリウム塩を併用してもよい。なお、本明細書における「カリウム塩」には、便宜上、水酸化カリウムも含まれるものとする。 Examples of the potassium salt include potassium chloride, potassium carbonate, potassium phosphate, monopotassium citrate, tripotassium citrate, potassium gluconate, potassium hydroxide, acesulfame potassium and the like, preferably potassium chloride and potassium carbonate. It is done. Examples of the potassium phosphate include potassium metaphosphate, dipotassium pyrophosphate, tetrapotassium pyrophosphate, potassium polyphosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, and tripotassium phosphate. Potassium acid, dipotassium pyrophosphate, tetrapotassium pyrophosphate and potassium polyphosphate are preferred, and potassium metaphosphate is more preferred. These potassium salts may be used alone or in combination of two or more. Moreover, you may use together these 1 type, or 2 or more types of potassium salt, and the above-mentioned 1 type, or 2 or more types of sodium salt. The “potassium salt” in this specification includes potassium hydroxide for convenience.
　上記のカルシウム塩としては、塩化カルシウム、炭酸カルシウム、リン酸カルシウム、クエン酸カルシウム、グルコン酸カルシウム、水酸化カルシウム、乳酸カルシウム、酒石酸カルシウム、酢酸カルシウム、ソルビン酸カルシウム、パントテン酸カルシウム、アスコルビン酸カルシウム、アルギン酸カルシウム、グリセロリン酸カルシウム、グルタミン酸カルシウム、ケイ酸カルシウム、サッカリンカルシウム、ステアリン酸カルシウム、ステアロイル乳酸カルシウム、ピロリン酸カルシウム、プロピオン酸カルシウム等が挙げられる。これらのカルシウム塩は、１種を用いてもよいし、２種以上を併用してもよい。なお、本明細書における「カルシウム塩」には、便宜上、水酸化カルシウムも含まれるものとする。 The above calcium salts include calcium chloride, calcium carbonate, calcium phosphate, calcium citrate, calcium gluconate, calcium hydroxide, calcium lactate, calcium tartrate, calcium acetate, calcium sorbate, calcium pantothenate, calcium ascorbate, and calcium alginate. , Calcium glycerophosphate, calcium glutamate, calcium silicate, calcium saccharin, calcium stearate, calcium stearoyl lactate, calcium pyrophosphate, calcium propionate and the like. These calcium salts may use 1 type and may use 2 or more types together. The “calcium salt” in this specification includes calcium hydroxide for convenience.
＜ＣＯ２含有率が３重量％以上の氷＞
　本発明で使用する「ＣＯ２含有率が３重量％以上の氷」（高濃度ＣＯ２氷）としては、ＣＯ２含有率が３重量％以上の氷である限り特に制限されず、ＣＯ２ハイドレートではない高濃度ＣＯ２氷であってもよいが、より十分な発泡感を得る観点から、ＣＯ２ハイドレートであることが好ましい。また、本発明における高濃度ＣＯ２氷として、ＣＯ２ハイドレートを用いずに、ＣＯ２ハイドレートではない高濃度ＣＯ２氷を用いてもよいし、ＣＯ２ハイドレートではない高濃度ＣＯ２氷を用いずに、ＣＯ２ハイドレートを用いてもよいし、ＣＯ２ハイドレートではない高濃度ＣＯ２氷と、ＣＯ２ハイドレートを併用してもよい。 <Ice with a CO 2 content of 3% by weight or more>
The use in the present invention "CO 2 content of 3% by weight or more ice" (high-concentration CO 2 ice), not particularly limited as long as CO 2 content is from 3% by weight or more ice, CO 2 Hyde Although high-concentration CO 2 ice that is not a rate may be used, CO 2 hydrate is preferable from the viewpoint of obtaining a sufficient foaming feeling. Further, as the high concentration CO 2 ice in the present invention, CO 2 without using a hydrate, CO 2 may be used at a high concentration CO 2 ice is not a hydrate, a high concentration CO 2 ice is not a CO 2 hydrate CO 2 hydrate may be used without using CO 2 , or high concentration CO 2 ice that is not CO 2 hydrate may be used in combination with CO 2 hydrate.
　本発明における高濃度ＣＯ２氷（好ましくはＣＯ２ハイドレート）の形状としては、本発明の冷菓の香味設計等に応じて適宜設定することができ、例えば、略球状；略楕円体状；略直方体形状等の略多面体形状；あるいは、これらの形状にさらに凹凸を備えた形状；などが挙げられ、また、高濃度ＣＯ２氷（好ましくはＣＯ２ハイドレート）の塊を適宜破砕して得られる様々な形状の破砕片（塊）であってもよい。 The shape of the high-concentration CO 2 ice (preferably CO 2 hydrate) in the present invention can be appropriately set according to the flavor design of the frozen dessert of the present invention, and is, for example, approximately spherical; approximately elliptical; A substantially polyhedral shape such as a rectangular parallelepiped shape; or a shape further provided with irregularities in these shapes; and the like, and obtained by appropriately crushing a mass of high-concentration CO 2 ice (preferably CO 2 hydrate). It may be crushed pieces (lumps) of various shapes.
　本発明における高濃度ＣＯ２氷（好ましくはＣＯ２ハイドレート）の大きさとしては、本発明の冷菓の香味設計等に応じて適宜設定することができ、喫食のし易さや、適度な発泡感を得るなどの観点から、例えば、高濃度ＣＯ２氷（好ましくはＣＯ２ハイドレート）の最大長として１～３０ｍｍ、１～２０ｍｍ、１～１５ｍｍ、１～１０ｍｍなどが挙げられる。本明細書において「高濃度ＣＯ２氷の最大長」とは、高濃度ＣＯ２氷のその塊の表面の２点を結び、かつ、その塊の重心を通る線分のうち、最も長い線分の長さを意味する。なお、高濃度ＣＯ２氷が例えば略楕円体状である場合は、前記最大長は長径（最も長い直径）を表し、略球状である場合は、前記最大長は直径を表し、略直方体形状である場合は、対角線の中で最も長い対角線の長さを表す。 The size of the high-concentration CO 2 ice (preferably CO 2 hydrate) in the present invention can be set as appropriate according to the flavor design of the frozen dessert of the present invention. Ease of eating and moderate foaming feeling For example, the maximum length of high-concentration CO 2 ice (preferably CO 2 hydrate) is 1 to 30 mm, 1 to 20 mm, 1 to 15 mm, 1 to 10 mm, and the like. In this specification, the “maximum length of high-concentration CO 2 ice” refers to the longest line segment connecting two points on the surface of the mass of the high-concentration CO 2 ice and passing through the center of gravity of the mass. Means the length of For example, when the high-concentration CO 2 ice has a substantially ellipsoidal shape, the maximum length represents a long diameter (longest diameter). When the high-concentration CO 2 ice has a substantially spherical shape, the maximum length represents a diameter, and has a substantially rectangular parallelepiped shape. In some cases, it represents the length of the longest diagonal line among the diagonal lines.
　本発明における高濃度ＣＯ２氷（好ましくはＣＯ２ハイドレート）のＣＯ２含有率としては、３重量％以上である限り特に制限されず、本発明における冷菓の香味設計等に応じて適宜設定することができるが、一般に好ましい程度の発泡感を得る観点から、好ましくは５重量％以上、より好ましくは７重量％以上、さらに好ましくは９重量％以上であることが挙げられ、ＣＯ２含有率の上限として例えば、２５重量％以下、２０重量％以下、１６重量％以下であることが挙げられる。 The CO 2 content of the high-concentration CO 2 ice (preferably CO 2 hydrate) in the present invention is not particularly limited as long as it is 3% by weight or more, and is appropriately set according to the flavor design of the frozen dessert in the present invention. from the viewpoint that although it is, to obtain a generally preferred degree of foaming sensation, preferably 5 wt% or more, more preferably 7 wt% or more, more preferably include not more 9 wt% or more, the CO 2 content Examples of the upper limit include 25% by weight or less, 20% by weight or less, and 16% by weight or less.
　本発明における高濃度ＣＯ２氷のＣＯ２含有率は、本発明における高濃度ＣＯ２氷を製造する際の「ＣＯ２分圧の高低」などにより調整することができ、例えばＣＯ２分圧を高くすると、高濃度ＣＯ２氷のＣＯ２含有率を高くすることができる。また、高濃度ＣＯ２氷がＣＯ２ハイドレートである場合は、ＣＯ２ハイドレートを製造する際の「ＣＯ２分圧の高低」、「脱水処理の程度」、「圧密成型処理を行うか否か」、「圧密成型処理する場合の圧密の圧力の高低」などにより調整することができる。例えば、ＣＯ２ハイドレートを製造する際の「ＣＯ２分圧を高くし」、「脱水処理の程度を上げ」、「圧密成型処理を行い」、「圧密成型処理する場合の圧密の圧力を高くする」と、ＣＯ２ハイドレートのＣＯ２含有率を高くすることができる。なお、ＣＯ２ハイドレート等の高濃度ＣＯ２氷が融解すると、該ＣＯ２ハイドレート等の高濃度ＣＯ２氷に含まれていたＣＯ２が放出され、その分の重量が減少するので、ＣＯ２ハイドレート等の高濃度ＣＯ２氷のＣＯ２含有率は、例えば、ＣＯ２ハイドレート等の高濃度ＣＯ２氷を常温で融解させた際の重量変化から、下記式を用いて算出する事ができる。
（ＣＯ２含有率）＝（融解前のサンプル重量－融解後のサンプル重量）／融解前のサンプル重量） CO 2 content of the high-concentration CO 2 ice in the present invention can be adjusted by such as "level of CO 2 partial pressure" in the production of highly concentrated CO 2 ice in the present invention, for example, CO 2 partial pressure If it is increased, the CO 2 content of the high-concentration CO 2 ice can be increased. Further, when the high-concentration CO 2 ice is CO 2 hydrate, the “CO 2 partial pressure level”, “degree of dehydration process”, “consolidation molding process” when the CO 2 hydrate is produced are determined. "", "High or low pressure of compaction in the case of compaction molding", and the like. For example, when making CO 2 hydrate, “increase the CO 2 partial pressure”, “increase the degree of dehydration”, “perform compaction processing”, “increase the compaction pressure when performing compaction processing “Yes,” the CO 2 content of the CO 2 hydrate can be increased. Incidentally, the high-concentration CO 2 ice CO 2 hydrate and the like are melted, CO 2 contained in the high concentration CO 2 ice such as the CO 2 hydrate is released, so that amount of the weight is decreased, CO 2 CO 2 content of the high-concentration CO 2 ice hydrate or the like, for example, a high concentration CO 2 ice CO 2 hydrate and the like from the weight change when melted at normal temperature, it is calculated using the following equation Can do.
(CO 2 content) = (sample weight before melting−sample weight after melting) / sample weight before melting)
　本発明における高濃度ＣＯ２氷の製造方法としては、ＣＯ２含有率が３重量％以上の氷を製造できる限り特に制限されない。ＣＯ２ハイドレートではない高濃度ＣＯ２氷の製造方法としては、ＣＯ２ハイドレート生成条件を充たさない条件下で原料水中にＣＯ２を吹き込みながら原料水を冷凍する方法が挙げられる。また、ＣＯ２ハイドレートの製造方法としては、ＣＯ２ハイドレート生成条件を充たす条件下で原料水中にＣＯ２を吹き込みながら原料水を攪拌する気液攪拌方式や、ＣＯ２ハイドレート生成条件を充たす条件下でＣＯ２中に原料水をスプレーする水スプレー方式等の常法を用いることができる。これらの方式で生成されるＣＯ２ハイドレートは、通常、ＣＯ２ハイドレートの微粒子が、未反応の水と混合しているスラリー状であるため、ＣＯ２ハイドレートの濃度を高めるために、脱水処理を行うことが好ましい。脱水処理によって含水率が比較的低くなったＣＯ２ハイドレート（すなわち、比較的高濃度のＣＯ２ハイドレート）は、ペレット成型機で一定の形状（例えば球状や直方体状）に圧縮成型することが好ましい。圧縮成型したＣＯ２ハイドレートは、そのまま本発明に用いてもよいし、必要に応じてさらに破砕等したものを用いてもよい。なお、ＣＯ２ハイドレートの製造方法としては、前述のように、原料水を用いる方法が比較的広く用いられているが、水（原料水）の代わりに微細な氷（原料氷）をＣＯ２と、低温、かつ、低圧のＣＯ２分圧という条件下で反応させてＣＯ２ハイドレートを製造する方法を用いることもできる。 The method for producing high concentration CO 2 ice in the present invention is not particularly limited as long as ice having a CO 2 content of 3% by weight or more can be produced. As a method for producing high-concentration CO 2 ice is not a CO 2 hydrate, a method of freezing the raw water while blowing CO 2 into the raw material water under conditions that do not meet the CO 2 hydrate formation conditions and the like. Further, as a method for producing a CO 2 hydrate, and the gas-liquid agitation method for agitating the raw water while blowing CO 2 into the raw material water under conditions satisfying the CO 2 hydrate formation conditions satisfying the CO 2 hydrate formation conditions Conventional methods such as a water spray method in which raw water is sprayed into CO 2 under conditions can be used. Since the CO 2 hydrate produced by these methods is usually in the form of a slurry in which fine particles of CO 2 hydrate are mixed with unreacted water, dehydration is performed to increase the concentration of CO 2 hydrate. It is preferable to carry out the treatment. CO 2 hydrate having a relatively low water content by dehydration (ie, a relatively high concentration of CO 2 hydrate) can be compression-molded into a certain shape (for example, a spherical shape or a rectangular parallelepiped shape) by a pellet molding machine. preferable. The compression-molded CO 2 hydrate may be used in the present invention as it is, or may be further crushed as necessary. As described above, as a method for producing CO 2 hydrate, a method using raw water is relatively widely used. However, instead of water (raw water), fine ice (raw material ice) is used as CO 2. And a method for producing CO 2 hydrate by reacting under low temperature and low pressure CO 2 partial pressure.
　上記の「ＣＯ２ハイドレート生成条件」は、前述したように、その温度におけるＣＯ２ハイドレートの平衡圧力よりＣＯ２分圧（ＣＯ２圧力）が高い条件である。上記の「ＣＯ２ハイドレートの平衡圧力よりもＣＯ２分圧が高い条件」は、非特許文献１（J. Chem. Eng. Data (1991) 36, 68-71）のFigure 2.や、非特許文献２（J. Chem. Eng. Data (2008), 53, 2182-2188）のFigure 7.やFigure 15.に開示されているＣＯ２ハイドレートの平衡圧力曲線（例えば縦軸がＣＯ２圧力、横軸が温度を表す）において、かかる曲線の高圧側（ＣＯ２ハイドレートの平衡圧力曲線において、例えば縦軸がＣＯ２圧力、横軸が温度を表す場合は、該曲線の上方）の領域内のＣＯ２圧力と温度の組合せの条件として表される。ＣＯ２ハイドレート生成条件の具体例として、「－２０～４℃の範囲内」と「二酸化炭素圧力１．８～４ＭＰａの範囲内」の組合せの条件や、「－２０～－４℃の範囲内」と「二酸化炭素圧力１．３～１．８ＭＰａの範囲内」の組合せの条件が挙げられる。 As described above, the “CO 2 hydrate production condition” is a condition in which the CO 2 partial pressure (CO 2 pressure) is higher than the equilibrium pressure of CO 2 hydrate at that temperature. The above “conditions in which the partial pressure of CO 2 is higher than the equilibrium pressure of CO 2 hydrate” are shown in FIG. 2 of Non-Patent Document 1 (J. Chem. Eng. Data (1991) 36, 68-71) Equilibrium pressure curve of CO 2 hydrate disclosed in FIG. 7 and FIG. 15 of Patent Document 2 (J. Chem. Eng. Data (2008), 53, 2182-2188) (for example, the vertical axis represents CO 2 pressure) , The horizontal axis represents temperature), the region on the high pressure side of this curve (in the equilibrium pressure curve of CO 2 hydrate, for example, the vertical axis represents CO 2 pressure, and the horizontal axis represents temperature, above the curve) It is expressed as a condition of a combination of CO 2 pressure and temperature. Specific examples of the CO 2 hydrate generation conditions include a combination condition of “within a range of −20 to 4 ° C.” and “within a range of carbon dioxide pressure of 1.8 to 4 MPa”, and a range of “−20 to −4 ° C.” The combination of “inside” and “within carbon dioxide pressure in the range of 1.3 to 1.8 MPa” can be mentioned.
　本発明における高濃度ＣＯ２氷は、ＣＯ２と氷のみからなる高濃度ＣＯ２氷であってもよいが、ＣＯ２と氷のほかに任意成分を含んでいてもよい。高濃度ＣＯ２氷における該任意成分としては、例えば、乳成分、乳脂肪以外の油脂、甘味成分、安定剤、乳化剤、風味原料、着色料、香料、酸味料、アルコール、及び、カフェインからなる群から選択される１種又は２種以上の物質が挙げられる。なお、かかる高濃度ＣＯ２氷における任意成分は、後述の本発明の冷菓における任意成分に関する記載にて詳述する。 The high-concentration CO 2 ice in the present invention may be high-concentration CO 2 ice consisting only of CO 2 and ice, but may contain an optional component in addition to CO 2 and ice. The optional components in high-concentration CO 2 ice include, for example, milk components, fats and oils other than milk fat, sweetening components, stabilizers, emulsifiers, flavor raw materials, coloring agents, flavorings, acidulants, alcohols, and caffeine. One kind or two or more kinds of substances selected from the group can be mentioned. Note that optional component in such a high concentration CO 2 ice will be described in detail in description of any component in the frozen dessert of the present invention described below.
＜本発明の冷菓＞
　本発明の冷菓としては、ＣＯ２含有率が３重量％以上の氷と、塩類とを含有している限り特に制限されない。 <Frozen confectionery of the present invention>
The frozen dessert of the present invention is not particularly limited as long as it contains ice having a CO 2 content of 3% by weight or more and salts.
　本明細書において「冷菓」とは、凍結状態で消費者に提供される菓子を意味し、具体的には以下の（Ａ）及び（Ｂ）を含む。
（Ａ）アイスクリーム類（アイスクリーム、アイスミルク、ラクトアイス、氷菓）
　食品衛生法上の規定に基づく乳及び乳製品の成分規格等に関する省令に適合するもの、あるいは食品衛生法の規定に基づく食品、添加物等の規定に基づく食品、添加物等の規格基準に適合し、液糖もしくは他食品を混和した液体を冷凍したもの又は食用氷を粉砕し、これに液糖若しくは他食品を混和して再凍結したものであって、凍結状のまま食用に供するもの、またはこれらに類するもの。
（Ｂ）アイスクリーム類を含む又は含まない凍結状態の菓子。 As used herein, “frozen confectionery” means confectionery provided to consumers in a frozen state, and specifically includes the following (A) and (B).
(A) Ice cream (ice cream, ice milk, lacto ice, ice confectionery)
Conforms to the standards of milk and dairy product components based on the provisions of the Food Sanitation Act, or conforms to the standards of foods, additives, etc. based on the provisions of foods and additives based on the provisions of the Food Sanitation Act In addition, frozen liquids mixed with liquid sugar or other foods, or edible ice is crushed, mixed with liquid sugars or other foods and re-frozen, and used for food in a frozen state, Or something similar to these.
(B) A frozen confectionery with or without ice creams.
　具体的には、上記（Ａ）には、アイスクリーム、アイスミルク、ラクトアイス、アイスキャンデー、みぞれ、かき氷、シャーベット、シェイク等が挙げられる。また、上記（Ｂ）における「アイスクリーム類を含む凍結状態の菓子」としては、フローズンヨーグルト、アイスケーキ（アイスとスポンジケーキ等を含む凍結状態の菓子）などが挙げられる。 Specifically, the above (A) includes ice cream, ice milk, lact ice, popsicle, sleet, shaved ice, sherbet, shake and the like. Examples of the “frozen confectionery containing ice cream” in (B) above include frozen yogurt, ice cake (frozen confectionery including ice and sponge cake, etc.), and the like.
　また、本明細書における「冷菓」には、ＣＯ２含有率が３重量％以上の氷と、塩類とを含有しているものであって、ＣＯ２含有率が３重量％以上の氷を除いた部分が、上記（Ａ）又は（Ｂ）に該当するものも含まれる。 In addition, the “frozen confectionery” in the present specification contains ice having a CO 2 content of 3% by weight or more and a salt, excluding ice having a CO 2 content of 3% by weight or more. Also included are those corresponding to the above (A) or (B).
　本発明における冷菓は、喫食した際に高濃度ＣＯ２氷から生じるＣＯ２ガスの発泡感が、冷菓本来の風味や食感と合わさって、従来の冷菓になかった新規な食感、風味を醸し出すことができる。本発明における冷菓は、喫食時における高濃度ＣＯ２氷由来の冷涼感が向上しており、好ましい態様では、冷菓を喫食した際の高濃度ＣＯ２氷由来の後味のガス臭さも抑制されている。また、本発明における冷菓は、喫食時における高濃度ＣＯ２氷由来の冷涼感が向上することに伴い、爽快感やリフレッシュ感も向上していることが好ましい。 The frozen confectionery in the present invention brings together a feeling of foaming of CO 2 gas generated from high-concentration CO 2 ice when eaten with the original flavor and texture of the frozen confectionery, and brings out a new texture and flavor not found in conventional frozen confectionery. be able to. The frozen confectionery in the present invention has improved cooling feeling derived from high-concentration CO 2 ice at the time of eating, and in a preferred embodiment, the gas odor of aftertaste derived from high-concentration CO 2 ice when eating frozen confectionery is also suppressed. . The frozen dessert of the present invention involves in improved cool feeling high concentration CO 2 ice from during eating, it is preferable that the improved refreshing feeling and refreshing feeling.
　本発明における塩類の使用量（冷菓における塩類の含有量又は添加量）としては、特に制限されず、本発明における塩類の種類や、本発明における冷菓の任意成分の組成等に応じて、当業者は適宜設定することができる。本発明の効果を十分に得る観点から、本発明における塩類の好ましい使用量（含有量又は添加量）として、冷菓ミックス全量に対して０．００１～１．５重量％、好ましくは０．０１～１．５重量％が挙げられ、あるいは、０．０１～０．１５重量％や、０．１５～１．５重量％や、０．１８～１．５重量％が挙げられる。なお、本明細書において「冷菓ミックス」とは、高濃度ＣＯ２氷以外の冷菓の原材料の全部又は一部（好ましくは全部）の混合物を意味し、本明細書において「冷菓ミックス全量」とは、高濃度ＣＯ２氷以外の冷菓の原材料の全部の混合物を意味する。また、本発明における塩類は市販のものを使用することができる。 The amount of the salt used in the present invention (the content or addition amount of the salt in the frozen confectionery) is not particularly limited, and can be determined by those skilled in the art depending on the type of the salt in the present invention, the composition of the optional components of the frozen confectionery in the present invention, etc. Can be set as appropriate. From the viewpoint of sufficiently obtaining the effects of the present invention, the preferred amount (content or addition amount) of the salt in the present invention is 0.001 to 1.5% by weight, preferably 0.01 to 1.5% by weight based on the total amount of the frozen dessert mix. 1.5% by weight, or 0.01 to 0.15% by weight, 0.15 to 1.5% by weight, or 0.18 to 1.5% by weight. In the present specification, the “frozen confectionery mix” means a mixture of all or part (preferably all) of the frozen confectionery ingredients other than the high-concentration CO 2 ice, and the “frozen confectionery mix total amount” in the present specification. Means a mixture of all the ingredients of the frozen dessert except high-concentration CO 2 ice. Further, commercially available salts can be used in the present invention.
　冷涼感の向上効果や後味のガス臭さの抑制効果の観点から、塩化ナトリウムの好ましい使用量（含有量又は添加量）としては、冷菓ミックス全量に対して０．００１～１．５重量％、好ましくは０．０１～１．５重量％が挙げられ、あるいは、０．０１～０．１５重量％や、０．１５～１．５重量％や、０．１８～１．５重量％が挙げられ、重曹の好ましい使用量（含有量又は添加量）としては、冷菓ミックス全量に対して０．１～１．５重量％、好ましくは０．２５～１．５重量％、より好ましくは０．２５～０．５重量％が挙げられ、メタリン酸ナトリウムの好ましい使用量（含有量又は添加量）としては、冷菓ミックス全量に対して０．５～１．５重量％、好ましくは１．０～１．５重量％が挙げられる。 From the viewpoint of the effect of improving the cool sensation and the effect of suppressing the gas odor of the aftertaste, the preferred amount of sodium chloride used (content or added amount) is 0.001 to 1.5% by weight based on the total amount of the frozen dessert mix, Preferably, it is 0.01 to 1.5% by weight, or 0.01 to 0.15% by weight, 0.15 to 1.5% by weight, or 0.18 to 1.5% by weight. The preferred amount (content or addition amount) of baking soda is 0.1 to 1.5% by weight, preferably 0.25 to 1.5% by weight, more preferably 0.00%, based on the total amount of the frozen dessert mix. The preferred amount (content or addition amount) of sodium metaphosphate is 0.5 to 1.5% by weight, preferably 1.0 to 0.5% by weight based on the total amount of the frozen dessert mix. 1.5% by weight.
　本発明における高濃度ＣＯ２氷の使用量（冷菓における高濃度ＣＯ２氷の含有量）としては、特に制限されず、本発明における高濃度ＣＯ２氷のＣＯ２含有率、本発明における塩類の種類、本発明における塩類の冷菓における含有量、本発明における冷菓の任意成分の組成等に応じて、当業者は適宜設定することができる。高濃度ＣＯ２氷のＣＯ２含有率等にもよるが、本発明の効果を十分に得る観点から、本発明における高濃度ＣＯ２氷の好ましい使用量として、冷菓ミックス全量に対して１～５０重量％、好ましくは１～２０重量％、より好ましくは３～１５重量％が挙げられる。 The amount of high-concentration CO 2 ice used in the present invention (content of high-concentration CO 2 ice in frozen desserts) is not particularly limited, and the CO 2 content of the high-concentration CO 2 ice in the present invention, A person skilled in the art can appropriately set according to the type, the content of the salt in the present invention in the frozen dessert, the composition of the optional components in the present invention. Although depending on the CO 2 content of the high-concentration CO 2 ice, etc., from the viewpoint of sufficiently obtaining the effects of the present invention, the preferred use amount of the high-concentration CO 2 ice in the present invention is 1-50 with respect to the total amount of the frozen dessert mix. % By weight, preferably 1 to 20% by weight, more preferably 3 to 15% by weight.
　本発明の冷菓は、本発明における高濃度ＣＯ２氷と、本発明における塩類のみから構成されている冷菓であってもよいが、かかる高濃度ＣＯ２氷と、塩類のほかに、任意成分を含んでいてもよい。本発明の冷菓における該任意成分としては、例えば、乳成分、乳脂肪以外の油脂、甘味成分、安定剤、乳化剤、風味原料、着色料、香料、酸味料、アルコール、及び、カフェインからなる群から選択される１種又は２種以上の物質が挙げられる。本発明の冷菓が任意成分を含んでいる場合、該任意成分は、本発明における高濃度ＣＯ２氷に含まれており、冷菓ミックスに含まれていなくてもよいし、本発明における高濃度ＣＯ２氷に含まれておらず、冷菓ミックスに含まれていてもよいし、本発明における高濃度ＣＯ２氷と冷菓ミックスの両方に含まれていてもよい。本発明における高濃度ＣＯ２氷と冷菓ミックスの両方に任意成分が含まれている場合、任意成分の種類や濃度は、高濃度ＣＯ２氷と冷菓ミックスとで同じであってもよいし、異なっていてもよい。なお、かかる任意成分は市販のものを使用することができる。また、任意成分の使用量（冷菓における任意成分の濃度）は、本発明を妨げない範囲で適宜設定することができる。 The frozen dessert of the present invention may be a frozen dessert composed only of the high-concentration CO 2 ice according to the present invention and the salts according to the present invention. In addition to the high-concentration CO 2 ice and the salts, an optional component may be added. May be included. Examples of the optional component in the frozen dessert of the present invention include a milk component, a fat and oil other than milk fat, a sweetening component, a stabilizer, an emulsifier, a flavor raw material, a coloring agent, a flavoring agent, an acidulant, alcohol, and caffeine. 1 type or 2 or more types of substances selected from these are mentioned. When the frozen dessert of the present invention contains an optional component, the optional component is contained in the high-concentration CO 2 ice in the present invention and may not be included in the frozen dessert mix, or the high-concentration CO in the present invention. not included in the 2 ice, may be included in frozen dessert mix may be included in both the high-concentration CO 2 ice and frozen dessert mixes of the present invention. When optional components are included in both the high-concentration CO 2 ice and the frozen dessert mix in the present invention, the types and concentrations of the optional components may be the same or different between the high-concentrated CO 2 ice and the frozen dessert mix. It may be. In addition, a commercially available thing can be used for this arbitrary component. Moreover, the usage-amount (arbitrary-component density | concentration in frozen dessert) of arbitrary components can be suitably set in the range which does not disturb this invention.
　上記の「乳成分」には、動物（好ましくはウシ）の乳、又はその分画成分や加工品等が含まれる。乳の分画成分や加工品としては、生クリーム、バター、バターミルク、バターミルク粉、脱脂乳、部分脱脂乳、還元全脂乳、還元脱脂乳、還元部分脱脂乳、全脂濃縮乳、脱脂濃縮乳、部分脱脂濃縮乳、全脂粉乳、脱脂粉乳、部分脱脂粉乳、カゼイン、ホエイ、還元ホエイ、濃縮ホエイ、ホエイ粉等が挙げられる。かかる乳成分は１種を用いてもよいし、２種以上を併用してもよい。 The above “milk component” includes animal (preferably bovine) milk or fractionated components and processed products thereof. The milk fraction components and processed products include fresh cream, butter, buttermilk, buttermilk powder, skim milk, partially skimmed milk, reduced skim milk, reduced skim milk, reduced skim milk, skim milk concentrate, skim milk Examples include concentrated milk, partially defatted concentrated milk, whole milk powder, defatted milk powder, partially defatted milk powder, casein, whey, reduced whey, concentrated whey, whey powder, and the like. 1 type may be used for this milk component, and 2 or more types may be used together.
　上記の「乳脂肪以外の油脂」としては、大豆油、菜種油、コーン油、綿実油、落花生油、ひまわり油、こめ油、ベニバナ油、サフラワー油、オリーブ油、ゴマ油、パーム油、ヤシ油、パーム核油等の植物油脂；牛脂、豚脂等の動物油脂；植物油脂や動物油脂を分別、水素添加、エステル交換等を施した加工油脂；等が挙げられる。かかる乳脂肪以外の油脂は１種を用いてもよいし、２種以上を併用してもよい。 The above “non-milk fats” include soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice bran oil, safflower oil, safflower oil, olive oil, sesame oil, palm oil, palm oil, palm kernel Vegetable oils and fats such as oil; animal fats and oils such as beef tallow and pork fat; processed fats and oils obtained by separation, hydrogenation, transesterification and the like of vegetable fats and animal fats and the like. 1 type of fats and oils other than this milk fat may be used, and 2 or more types may be used together.
　上記の「甘味成分」とは、甘味を呈する成分のことをいい、かかる甘味成分には、黒砂糖、白下糖、カソナード（赤砂糖）、和三盆、ソルガム糖、メープルシュガーなどの含蜜糖、ザラメ糖（白双糖、中双糖、グラニュー糖など）、車糖（上白糖、三温糖など）、加工糖（角砂糖、氷砂糖、粉砂糖、顆粒糖など）、液糖などの精製糖、単糖類（ぶどう糖、果糖、木糖、ソルボース、ガラクトース、異性化糖など）、二糖類（蔗糖 、麦芽糖、乳糖、異性化乳糖、パラチノースなど）、オリゴ糖類（フラクトオリゴ糖、マルトオリゴ糖、イソマルトオリゴ糖、ガラクトオリゴ糖、カップリングシュガーなど）、糖アルコール類（エリスリトール、ソルビトール、キシリトール、マンニトール、マルチトール、イソマルチトール、ラクチトール、マルトトリイトール、イソマルトトリイトール、パニトール、オリゴ糖アルコール、粉末還元麦芽糖水飴）などのような糖質甘味料の他、天然非糖質甘味料（ステビア抽出物、カンゾウ抽出物等）や合成非糖質甘味料（アスパルテーム、アセスルファムＫ等）のような高甘味度甘味料などの甘味料が挙げられる。甘味成分は１種を用いてもよいし、２種以上を併用してもよい。 The above-mentioned “sweet ingredient” refers to an ingredient exhibiting sweetness, such as brown sugar, white sugar, cassonade (red sugar), Wasanbon, sorghum sugar, maple sugar and other sugar-containing sugars. , Refined sugars such as salmon sugar (white disaccharide, medium disaccharide, granulated sugar, etc.), car sugar (super white sugar, tri-sugar etc.), processed sugar (corn sugar, ice sugar, powdered sugar, granulated sugar etc.), liquid sugar etc. , Monosaccharides (glucose, fructose, wood sugar, sorbose, galactose, isomerized sugar, etc.), disaccharides (sucrose cake, maltose, lactose, isomerized lactose, palatinose, etc.), oligosaccharides (fructooligosaccharides, maltooligosaccharides, isomaltoligosaccharides) , Galactooligosaccharides, coupling sugar, etc.), sugar alcohols (erythritol, sorbitol, xylitol, mannitol, maltitol, isomaltitol, lactitol) In addition to saccharide sweeteners such as maltotriitol, isomaltoriitol, panitol, oligosaccharide alcohol, powdered reduced maltose starch syrup, etc., natural non-sugar sweeteners (stevia extract, licorice extract, etc.) Sweeteners such as high-intensity sweeteners such as sugar sweeteners (aspartame, acesulfame K, etc.) can be mentioned. One sweetening component may be used, or two or more sweetening components may be used in combination.
　上記の「安定剤」としては、キサンタンガム、カラギーナン、グアーガム、タマリンドガム、ジェランガム、ローカストビーンガム、タラガム、カルボキシメチルセルロース、水溶性セルロース、ペクチン、ポリデキストロース、プルラン、プロピレングリコール、ゼラチン、アラビアガム、ダイユータンガム、デンプン、デキストリン、アルギン酸、イナゴマメゴム等が挙げられ、中でも、キサンタンガム、ペクチン、グアーガム、カラギーナン、カルボキシメチルセルロース、ローカストビーンガムなどが好ましく挙げられ、中でも、キサンタンガム、ペクチン、ローカストビーンガムがより好ましく挙げられる。安定剤は１種を用いてもよいし、２種以上を併用してもよい。 As the above-mentioned “stabilizer”, xanthan gum, carrageenan, guar gum, tamarind gum, gellan gum, locust bean gum, tara gum, carboxymethylcellulose, water-soluble cellulose, pectin, polydextrose, pullulan, propylene glycol, gelatin, gum arabic, diyutane Gum, starch, dextrin, alginic acid, locust bean gum and the like are mentioned, among which xanthan gum, pectin, guar gum, carrageenan, carboxymethylcellulose, locust bean gum and the like are preferred, among which xanthan gum, pectin and locust bean gum are more preferred. It is done. One stabilizer may be used, or two or more stabilizers may be used in combination.
　上記の「乳化剤」としては、食用として使用できるものを広く採用することができ、例えば、モノグリセリド（グリセリン脂肪酸エステル）、有機酸モノグリセリド（酢酸モノグリセリド、酢酸酒石酸混合モノグリセリド、クエン酸モノグリセリド、ジアセチル酒石酸モノグリセリド、乳酸モノグリセリド、コハク酸モノグリセリド、りんご酸モノグリセリド等）、ジグリセリド、プロピレングリコール脂肪酸エステル、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、ポリソルベート、ポリグリセリン縮合リシノレイン酸エステル（ポリグリセリンポリリシノレート）、レシチン、キラヤサポニン、ユッカサポニン、大豆サポニン、化工澱粉（酸分解澱粉、酸化澱粉、α化澱粉、グラフト化澱粉、カルボキシメチル基、ヒドロキシアルキル基等を導入したエーテル化澱粉、酢酸、リン酸等を反応させたエステル化澱粉、２ヶ所以上の澱粉の水酸基間に多官能基を結合させた架橋澱粉、湿熱処理澱粉等）等が挙げられる。乳化剤は１種を用いてもよいし、２種以上を併用してもよい。 As the above-mentioned “emulsifier”, those that can be used for food can be widely adopted. Lactic acid monoglyceride, succinic acid monoglyceride, malic acid monoglyceride, etc.), diglyceride, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polysorbate, polyglycerin condensed ricinoleic acid ester (polyglycerin polyricinoleate), Lecithin, kirasaponin, yucca saponin, soybean saponin, modified starch (acid-degraded starch, oxidized starch, pregelatinized starch, grafted starch, Etherified starch introduced with boxymethyl group, hydroxyalkyl group, etc., esterified starch reacted with acetic acid, phosphoric acid, etc., cross-linked starch in which polyfunctional groups are bonded between hydroxyl groups of two or more starches, wet heat-treated starch, etc. ) And the like. One type of emulsifier may be used, or two or more types may be used in combination.
　上記の「風味原料」としては、果汁、果肉、抹茶、レーズン、ココア、卵黄等が挙げられる。風味原料は１種を用いてもよいし、２種以上を併用してもよい。 Examples of the above-mentioned “flavor raw material” include fruit juice, pulp, matcha, raisins, cocoa, egg yolk and the like. The flavor raw material may use 1 type and may use 2 or more types together.
　本発明の冷菓における塩類や、任意成分の濃度は、その冷菓を融解して得られる溶液について、例えばＨＰＬＣ法、ＧＣ－ＭＳ法、ＬＣ－ＭＳ法などの公知の方法を適用することにより測定することができる。 The concentration of the salt and optional component in the frozen dessert of the present invention is measured by applying a known method such as HPLC method, GC-MS method, LC-MS method, etc. to the solution obtained by melting the frozen dessert. be able to.
　本発明の冷菓は、カップ容器、コーン、ワッフル生地などに充填されていなくてもよいが、充填されていてもよい。また、本発明の冷菓は、包装容器内に収容されていてもよいし、収容されていなくてもよい。 The frozen dessert of the present invention may not be filled in a cup container, corn, waffle dough, or the like, but may be filled. Moreover, the frozen dessert of this invention may be accommodated in the packaging container, and does not need to be accommodated.
　本発明の冷菓を保存する際には、該冷菓の凍結状態を保持することが好ましい。保存温度の上限温度としては、好ましくは０℃以下、より好ましくは－５℃以下、さらに好ましくは－１０℃以下、より好ましくは－１５℃以下、さらに好ましくは－２０℃、より好ましくは－２５℃が挙げられ、下限温度としては、－２７３℃以上、－８０℃以上、－５０℃以上、－４０℃以上、－３０℃以上などが挙げられる。 When storing the frozen dessert of the present invention, it is preferable to keep the frozen dessert in a frozen state. The upper limit temperature of the storage temperature is preferably 0 ° C. or less, more preferably −5 ° C. or less, further preferably −10 ° C. or less, more preferably −15 ° C. or less, still more preferably −20 ° C., more preferably −25. The minimum temperature includes −273 ° C. or higher, −80 ° C. or higher, −50 ° C. or higher, −40 ° C. or higher, −30 ° C. or higher, and the like.
　本明細書において「高濃度ＣＯ２氷由来の冷涼感が向上した」高濃度ＣＯ２氷含有冷菓とは、本発明における塩類を含有させないこと以外は、同種の原料を同じ最終濃度になるように用いて同じ製法で製造した高濃度ＣＯ２氷含有冷菓（以下、「比較高濃度ＣＯ２氷含有冷菓」とも表示する。）と比較して、高濃度ＣＯ２氷由来の冷涼感が向上した高濃度ＣＯ２氷含有冷菓を意味する。本発明では、ヒトの口腔、喉に対して感じられる冷たい感覚を冷涼感として評価した。 In the present specification, the high-concentration CO 2 ice-containing frozen confectionery “in which the cooling sensation derived from high-concentration CO 2 ice is improved” means that the same kind of raw materials are made to have the same final concentration except that the salt in the present invention is not contained. using a high concentration CO 2 ice-containing frozen dessert was prepared in the same method (hereinafter represented as "Comparative high concentration CO 2 ice-containing frozen desserts.") as compared to the high cool feel from high concentration CO 2 ice is improved Means frozen confection containing CO 2 ice. In the present invention, a cold sensation felt on the human oral cavity and throat was evaluated as a cool sensation.
　本明細書において「高濃度ＣＯ２氷由来の後味のガス臭さが抑制された」高濃度ＣＯ２氷含有冷菓とは、上記の比較高濃度ＣＯ２氷含有冷菓と比較して、高濃度ＣＯ２氷由来の後味のガス臭さが抑制された高濃度ＣＯ２氷含有冷菓を意味する。本発明では、炭酸ガスを含む飲食物を口に含んだ際に、鼻に炭酸ガスが抜ける事によって鼻の粘膜が刺激される刺激臭を高濃度ＣＯ２氷由来の後味のガス臭さとして評価した。 In the "high concentration CO 2 ice aftertaste gas smell derived is suppressed" high concentration CO 2 ice-containing frozen dessert herein as compared to the above comparative high concentration CO 2 ice-containing frozen desserts, high concentration CO It means a high-concentration CO 2 ice-containing frozen dessert in which the gas odor of aftertaste derived from 2 ice is suppressed. In the present invention, when a food or drink containing carbon dioxide is included in the mouth, the irritating odor that stimulates the mucous membrane of the nose by the release of carbon dioxide into the nose is evaluated as a gas odor of aftertaste derived from high-concentration CO 2 ice. did.
　ある高濃度ＣＯ２氷含有冷菓の「高濃度ＣＯ２氷由来の冷涼感」や「高濃度ＣＯ２氷由来の後味のガス臭さ」が、比較高濃度ＣＯ２氷含有冷菓と比較してどのようであるか（例えば、向上しているかどうか、抑制されているかどうか）は、訓練されたパネラーであれば、容易かつ明確に決定することができる。評価の基準や、パネラー間の評価のまとめ方は、一般的な方法を用いることができ、例えば、後述の実施例の「［２］ＣＯ２ハイドレート含有冷菓サンプルの官能評価」に記載の評価基準等を用いた方法と同様の方法、好ましくは、後述の実施例の「［２］ＣＯ２ハイドレート含有冷菓サンプルの官能評価」に記載の評価基準等を用いた方法と同じ方法を好適に用いることができる。より具体的には、後述の実施例の「［２］ＣＯ２ハイドレート含有冷菓サンプルの官能評価」に記載の評価基準において、比較高濃度ＣＯ２氷含有冷菓と比較して、高濃度ＣＯ２氷由来の冷涼感が、明確に向上している（評価：「○」）高濃度ＣＯ２氷含有冷菓や、やや向上している（評価：「△」）高濃度ＣＯ２氷含有冷菓は、「高濃度ＣＯ２氷由来の冷涼感が向上した」高濃度ＣＯ２氷含有冷菓に含まれる。また、後述の実施例の「［２］ＣＯ２ハイドレート含有冷菓サンプルの官能評価」に記載の評価基準において、比較高濃度ＣＯ２氷含有冷菓と比較して、高濃度ＣＯ２氷由来の後味のガス臭さが、明確に抑制されている（評価：「○」）高濃度ＣＯ２氷含有冷菓や、やや抑制されている（評価：「△」）高濃度ＣＯ２氷含有冷菓は、「後味のガス臭さが抑制された」高濃度ＣＯ２氷含有冷菓に含まれる。 What is highly concentrated CO 2 "cool feel from high concentration CO 2 Ice" ice containing ice confection and "high concentration CO 2 ice from aftertaste gas smell of" is, as compared with the comparative high concentration CO 2 ice-containing frozen desserts It can be easily and clearly determined by a trained panelist whether it seems (for example, whether it is improving or suppressed). The standard of evaluation and the method of summarizing the evaluation between panelists can use a general method. For example, the evaluation described in “[2] Sensory evaluation of CO 2 hydrate-containing frozen confectionery sample” in Examples described later. A method similar to the method using the criteria, preferably the same method as the method using the evaluation criteria described in “[2] Sensory evaluation of the CO 2 hydrate-containing frozen confectionery sample” in the examples described later is suitably used. Can be used. More specifically, in the evaluation criteria described in “[2] Sensory evaluation of a CO 2 hydrate-containing frozen confectionery sample” in Examples described later, compared to the comparative high concentration CO 2 ice-containing frozen confectionery, the high concentration CO 2 The ice-cooled feeling of cooling is clearly improved (evaluation: “◯”). High-concentration CO 2 ice-containing frozen confectionery and somewhat improved (evaluation: “△”) high-concentration CO 2 ice-containing frozen confectionery are: Included in high-concentration CO 2 ice-containing frozen confectionery “the cool feeling derived from high-concentration CO 2 ice is improved”. In addition, in the evaluation criteria described in “[2] Sensory evaluation of a CO 2 hydrate-containing frozen confectionery sample” in Examples described later, the aftertaste derived from the high concentration CO 2 ice compared to the comparative high concentration CO 2 ice-containing frozen confectionery. gas smell, are clearly inhibited (Rating: "○") high concentration CO 2 ice-containing frozen desserts and are somewhat suppressed (Rating: "△") high concentration CO 2 ice-containing frozen dessert is " Included in high-concentration CO 2 ice-containing frozen confectionery with suppressed aftertaste gas odor.
＜本発明の冷菓の製造方法＞
　本発明の冷菓の製造方法は、ＣＯ２含有率が３重量％以上の氷（高濃度ＣＯ２氷）と、塩類とを冷菓が含有するようにすること以外は、公知の冷菓の製造方法を用いることができる。アイスクリーム類の一般的な製造方法としては、原材料の混合、均質化、加熱殺菌、冷却、エージング、フリージング、充填・包装、硬化、という各工程を含んでいる製造方法が挙げられる。なお、本発明の冷菓の製造方法により、本発明の冷菓を製造することができる。 <The manufacturing method of the frozen dessert of this invention>
The method for producing a frozen dessert according to the present invention is a known method for producing a frozen dessert except that the frozen dessert contains ice having a CO 2 content of 3% by weight or more (high concentration CO 2 ice) and salts. Can be used. As a general manufacturing method of ice creams, there is a manufacturing method including steps of mixing raw materials, homogenization, heat sterilization, cooling, aging, freezing, filling / packaging, and curing. In addition, the frozen confectionery of this invention can be manufactured with the manufacturing method of the frozen confectionery of this invention.
　本発明の冷菓の製造方法としては、ＣＯ２含有率が３重量％以上の氷を含有する冷菓の製造において、塩類を前記冷菓に含有させる工程を含んでいる限り特に制限されないが、高濃度ＣＯ２氷以外の冷菓の原材料の全部又は一部（好ましくは全部）の混合物（冷菓ミックス）と、高濃度ＣＯ２氷を混合する工程を含んでいることが好ましく、以下の工程Ｘ及び工程Ｙを含んでいることがより好ましい。
塩類を含有する冷菓ミックスを調製する工程Ｘ：
冷菓ミックスと、ＣＯ２含有率が３重量％以上の氷とを混合する工程Ｙ： The method for producing the frozen confectionery of the present invention is not particularly limited in the production of the frozen confectionery containing ice having a CO 2 content of 3% by weight or more, as long as it includes a step of containing salts in the frozen confectionery. It is preferable to include a step of mixing a mixture (frozen confectionery) of all or a part (preferably all) of frozen confectionery materials other than 2 ice with high-concentration CO 2 ice. It is more preferable that it contains.
Step X for preparing a frozen dessert mix containing salts:
Step Y for mixing the frozen dessert mix with ice having a CO 2 content of 3% by weight or more:
　工程Ｘで調製される冷菓ミックスは、高濃度ＣＯ２氷以外の冷菓の原材料の全部を含んでいることが好ましい。かかる工程Ｘとしては、塩類を冷菓ミックスに添加する工程や、高濃度ＣＯ２氷以外の冷菓の原材料の全部を混合して冷凍ミックスを調製する工程が好ましく挙げられる。本発明の製造方法は、上記工程Ｘと工程Ｙの間に、上記工程Ｘで調製した冷菓ミックスを均質化処理及び／又は加熱殺菌処理する工程を有していなくてもよいが、上記工程Ｘで調製した冷菓ミックスを均質化処理及び／又は加熱殺菌処理する工程を有していることが好ましく、上記工程Ｘで調製した冷菓ミックスを均質化処理及び加熱殺菌処理する工程を有していることがより好ましい。 It is preferable that the frozen dessert mix prepared in the step X includes all the ingredients of the frozen dessert other than the high-concentration CO 2 ice. Preferred examples of the step X include a step of adding salts to the frozen dessert mix and a step of preparing a frozen mix by mixing all the ingredients of the frozen dessert other than high-concentration CO 2 ice. The production method of the present invention may not include a step of homogenizing and / or heat sterilizing the frozen dessert mix prepared in the step X between the step X and the step Y, but the step X It is preferable to have a step of homogenizing and / or heat sterilizing the frozen dessert mix prepared in step 1, and having a step of homogenizing and heat sterilizing the frozen dessert mix prepared in step X above. Is more preferable.
　工程Ｙにおける冷菓ミックスは、高濃度ＣＯ２氷以外の冷菓の原材料の全部を含んでいることが好ましい。工程Ｙで、冷菓ミックスと、高濃度ＣＯ２氷とを混合する際の前記冷菓ミックスの温度は－８～５℃が好ましい。工程Ｙにおける冷菓ミックスと、高濃度ＣＯ２氷との混合は、エージング工程又はフリージング工程で行うことが好ましい。 Frozen dessert mix in step Y is preferably includes all of the high-concentration CO 2 ice other than raw frozen dessert. The temperature of the frozen dessert mix when mixing the frozen dessert mix and the high-concentration CO 2 ice in step Y is preferably −8 to 5 ° C. Mixing of the frozen dessert mix in step Y and the high-concentration CO 2 ice is preferably performed in an aging step or a freezing step.
　工程Ｙで冷菓ミックスと高濃度ＣＯ２氷とを混合すると、本発明の冷菓が得られる。本発明の製造方法は、工程Ｙで得られた本発明の冷菓を充填・包装する工程、及び／又は、本発明の冷菓を硬化する工程を、工程Ｙより後に有していることが好ましい。 When the frozen dessert mix and the high-concentration CO 2 ice are mixed in the process Y, the frozen dessert of the present invention is obtained. The production method of the present invention preferably has a step of filling and packaging the frozen confectionery of the present invention obtained in Step Y and / or a step of curing the frozen confectionery of the present invention after Step Y.
　本発明の冷菓の好ましい態様のうち、本発明の冷菓の製造方法の好ましい態様として使用することができる態様は、本発明の冷菓の製造方法の好ましい態様として使用することができる。 Of the preferred embodiments of the frozen confectionery of the present invention, an embodiment that can be used as a preferred embodiment of the method for producing the frozen confectionery of the present invention can be used as a preferred embodiment of the method for producing the frozen confectionery of the present invention.
＜本発明の冷菓における冷涼感を向上する方法＞
　本発明の向上方法は、冷菓を喫食した際の高濃度ＣＯ２氷由来の冷涼感を向上する方法である。 <Method for Improving Cool Feeling in Frozen Confectionery of the Present Invention>
Improved methods of the present invention is a method of improving the cool feeling from the high concentration CO 2 ice upon eating the frozen dessert.
　本発明の向上方法としては、ＣＯ２含有率が３重量％以上の氷を含有する冷菓の製造において、塩類を前記冷菓に含有させる工程を含んでいる限り特に制限されないが、高濃度ＣＯ２氷以外の冷菓の原材料の全部又は一部（好ましくは全部）の混合物（冷菓ミックス）と、高濃度ＣＯ２氷を混合する工程を含んでいることが好ましく、上記の工程Ｘ及び工程Ｙを含んでいることがより好ましい。 As improved methods of the present invention, in the manufacture of frozen dessert CO 2 content which contains 3% by weight or more ice it is not particularly limited as long as it includes the step of incorporating the salt in the frozen dessert, a high concentration CO 2 ice It is preferable to include a step of mixing all or a part (preferably all) of the raw materials of frozen confectionery other than (a frozen confectionery mix) with high-concentration CO 2 ice, including the above-mentioned step X and step Y. More preferably.
　本発明の冷菓の製造方法の好ましい態様のうち、本発明の向上方法の好ましい態様として使用することができる態様は、本発明の向上方法の好ましい態様として使用することができる。 Of the preferred embodiments of the method for producing frozen confectionery of the present invention, an embodiment that can be used as a preferred embodiment of the improvement method of the present invention can be used as a preferred embodiment of the improvement method of the present invention.
　本発明の向上方法の実施態様のうち、好ましい実施態様は、冷菓を喫食した際の高濃度ＣＯ２氷由来の冷涼感を向上することに加えて、冷菓を喫食した際の高濃度ＣＯ２氷由来の後味のガス臭さを抑制することができる。かかる好ましい実施態様には、冷菓ミックス全量に対して０．００１～１．５重量％（好ましくは０．０１～１．５重量％）の塩化ナトリウムを含有する本発明の冷菓や、冷菓ミックス全量に対して０．１～１．５重量％（好ましくは０．２５～１．５重量％、より好ましくは０．２５～０．５重量％）の重曹を含有する本発明の冷菓や、冷菓ミックス全量に対して０．５～１．５重量％（好ましくは１．０～１．５重量％）のメタリン酸ナトリウムを含有する本発明の冷菓が含まれる。 Among the embodiments of the improvement method of the present invention, a preferred embodiment is that, in addition to improving the cool feeling derived from high concentration CO 2 ice when eating frozen confectionery, high concentration CO 2 ice when eating frozen confectionery The aftertaste gas odor of origin can be suppressed. In such a preferred embodiment, the frozen dessert of the present invention containing 0.001 to 1.5% by weight (preferably 0.01 to 1.5% by weight) of sodium chloride relative to the total amount of the frozen dessert mix, or the total amount of the frozen dessert mix The frozen dessert of the present invention containing 0.1 to 1.5% by weight (preferably 0.25 to 1.5% by weight, more preferably 0.25 to 0.5% by weight) of baking soda The frozen dessert of the present invention containing 0.5 to 1.5% by weight (preferably 1.0 to 1.5% by weight) of sodium metaphosphate with respect to the total amount of the mix is included.
＜本発明のその他の態様＞
　本発明の態様には、喫食した際の高濃度ＣＯ２氷由来の冷涼感が向上した冷菓を製造するための、高濃度ＣＯ２氷及び低融点油脂の使用：や、喫食した際の高濃度ＣＯ２氷由来の冷涼感が向上し、かつ、高濃度ＣＯ２氷由来の後味のガス臭さが抑制された冷菓を製造するための、高濃度ＣＯ２氷及び低融点油脂の使用：なども含まれる。 <Other aspects of the present invention>
The aspect of the present invention for the manufacture of a frozen dessert with improved cool feeling high concentration CO 2 ice-derived upon eating, use of high concentration CO 2 ice and a low melting point fat: and the high concentration when eaten CO 2 is improved cool feeling from ice, and, for the manufacture of a frozen dessert aftertaste gas smell from the high concentration CO 2 ice is suppressed, the use of high concentrations CO 2 ice and low melting fats: such also included.
　以下に、本発明を実施例によって詳細に説明するが、本発明はこれらの実施例に限定されるものではない。 Hereinafter, the present invention will be described in detail by way of examples, but the present invention is not limited to these examples.
［１］ＣＯ２ハイドレート含有冷菓の調製
［１－１］ＣＯ２ハイドレートの調製
　先行文献（特許第３０９０６８７号、特表２００４－５１２０３５、特許第４９６９６８３号）を参考に、ＣＯ２ハイドレートの生成を行った。具体的には、４Ｌの水にＣＯ２ガスを３ＭＰａとなるように吹き込み、撹拌をしながら１℃でハイドレート生成反応を進行させ、ＣＯ２ハイドレートを含むシャーベット状のスラリーを作製した。このシャーベット状のスラリーを、－２０℃まで冷却した後、ＣＯ２ハイドレートとして回収し、液体窒素上で１粒の直径が１ｍｍ～７ｍｍとなるよう調製した。なお、これらのＣＯ２ハイドレートのＣＯ２含有率は１５％であった。 [1] CO 2 hydrate containing preparations of frozen dessert [1-1] CO 2 hydrate preparation prior literature (Japanese Patent No. 3090687, JP-T 2004-512035, Patent No. 4,969,683) with reference to, the CO 2 hydrate Generated. Specifically, CO 2 gas was blown into 4 L of water so as to be 3 MPa, and the hydrate formation reaction was allowed to proceed at 1 ° C. while stirring to prepare a sherbet-like slurry containing CO 2 hydrate. This sherbet-like slurry was cooled to −20 ° C., recovered as CO 2 hydrate, and prepared so that the diameter of one grain was 1 mm to 7 mm on liquid nitrogen. The CO 2 content of these CO 2 hydrates was 15%.
［１－２］冷菓ミックスの調製
　アイスクリームフリーザー（ＴＧＭ－８００Ｎ、タイジ社製）を用いて、以下の表１に示す組成の冷菓ミックスを調製した。なお、塩類の添加の有無、塩類の種類、及び、冷菓ミックス中の塩類の終濃度（重量％）は、後述の表２に示す。塩類として、塩化ナトリウム（ＮａＣｌ）、重曹（炭酸水素ナトリウム）又はメタリン酸Ｎａ（メタリン酸ナトリウム）を用いた。塩化ナトリウムはアイスクリーム類に添加される代表的な塩類である。 [1-2] Preparation of frozen dessert mix An ice cream freezer (TGM-800N, manufactured by Taiji Co., Ltd.) was used to prepare a frozen dessert mix having the composition shown in Table 1 below. In addition, the presence or absence of addition of salt, the kind of salt, and the final concentration (weight%) of the salt in frozen dessert mix are shown in Table 2 mentioned later. As salts, sodium chloride (NaCl), sodium bicarbonate (sodium bicarbonate) or sodium metaphosphate (sodium metaphosphate) was used. Sodium chloride is a typical salt added to ice creams.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
［１－３］ＣＯ２ハイドレート含有冷菓サンプルの調製
　上記［１－２］で調製した各冷菓ミックス ３０ｇに対して、上記［１－１］で調製したＣＯ２ハイドレート（直径１ｍｍ～７ｍｍ）を３ｇずつ添加し、混合して、各ＣＯ２ハイドレート含有冷菓サンプル（比較例１～２、実施例１～９）とした。 [1-3] Preparation of CO 2 hydrate-containing frozen dessert sample CO 2 hydrate (1 mm to 7 mm in diameter) prepared in [1-1] above with respect to 30 g of each frozen dessert mix prepared in [1-2] above 3 g each was added and mixed to prepare each CO 2 hydrate-containing frozen dessert sample (Comparative Examples 1 and 2, Examples 1 to 9).
［２］ＣＯ２ハイドレート含有冷菓サンプルの官能評価
　上記［１－３］で調製した各ＣＯ２ハイドレート含有冷菓サンプル（比較例１～２、実施例１～９）の食感や味覚について、訓練されたパネラー３名により官能評価を実施した。官能評価の基準としては、冷涼感については、塩類無添加のＣＯ２ハイドレート含有冷菓サンプル（比較例１）と比較して、そのＣＯ２ハイドレート含有冷菓サンプルにおける「冷涼感」が明確に向上している（「○」）、やや向上している（「△」）、向上しているか分からない（「×」）、とし、「ＣＯ２ハイドレート由来の後味のガス臭さ」については、塩類無添加のＣＯ２ハイドレート含有冷菓サンプル（比較例１）と比較して、そのＣＯ２ハイドレート含有冷菓サンプルにおける「ＣＯ２ハイドレート由来の後味のガス臭さ」が明確に抑制されている（「○」）、やや抑制されている（「△」）、抑制されているか分からない（「×」）、とした。かかる官能評価の結果を以下の表３に示す。 [2] CO 2 hydrate containing ice confection samples sensory evaluation the CO 2 hydrate containing frozen dessert samples prepared above [1-3] (Comparative Examples 1-2, Examples 1-9) the texture and taste, Sensory evaluation was carried out by three trained panelists. As a criterion for sensory evaluation, with regard to cool feeling, “cool feeling” in the CO 2 hydrate-containing frozen dessert sample is clearly improved as compared to the salt-free CO 2 hydrate-containing frozen dessert sample (Comparative Example 1). ("○"), slightly improved ("△"), not knowing whether it is improved ("x"), and "CO 2 hydrate-derived aftertaste gas odor" compared to CO 2 hydrate containing ice confection samples salts not added (Comparative example 1), "CO 2 hydrate from aftertaste gas smell of" is clearly suppressed in that CO 2 hydrate containing ice confection sample (“◯”), somewhat suppressed (“Δ”), or unknown (“×”). The results of such sensory evaluation are shown in Table 3 below.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　表３の結果に示されているように、塩類を冷菓ミックスに添加していない比較例１サンプルと比べて、０．００１～１．５重量％の塩化ナトリウム（ＮａＣｌ）を冷菓ミックスに添加した実施例１～５サンプルでは、口内に入れた際の冷涼感が明確に向上する（評価「○」）ことが示された。ただ、０．０００１重量％の塩化ナトリウムを冷菓ミックスに添加したサンプル（比較例２サンプル）では、比較例１サンプル（塩類無添加）と比べて、口内に入れた際の冷涼感が向上しているか分からなかった（評価「×」）。 As shown in the results of Table 3, 0.001 to 1.5% by weight of sodium chloride (NaCl) was added to the frozen dessert mix as compared to the comparative example 1 sample in which no salt was added to the frozen dessert mix. In the samples of Examples 1 to 5, it was shown that the cool feeling when put in the mouth was clearly improved (evaluation “◯”). However, the sample with 0.0001% by weight of sodium chloride added to the frozen dessert mix (Comparative Example 2 sample) has an improved cooling sensation when placed in the mouth compared to the Comparative Example 1 sample (no salt added). I did not know if it was (evaluation "x").
　塩化ナトリウム以外の塩類に関して述べると、０．２５～０．５重量％の重曹を冷菓ミックスに添加した実施例６、７サンプルも、比較例１サンプル（塩類無添加）と比べて、口内に入れた際の冷涼感が明確に向上した（評価「○」）。また、０．１～１．０重量％のメタリン酸ナトリウムを冷菓ミックスに添加した実施例サンプル８、９も、比較例１サンプル（塩類無添加）と比べて、口内に入れた際の冷涼感がやや向上した（評価「△」）。これらの結果から、塩化ナトリウム、重曹、メタリン酸ナトリウムのいずれの塩類でも、添加により、冷涼感が向上することが分かった。また、冷涼感の向上の程度がより高い点で、メタリン酸ナトリウムよりも、塩化ナトリウムや重曹が好ましいことも分かった。なお、塩類を添加した実施例１～９では、ＣＯ２ハイドレート含有冷菓サンプルにおける「冷涼感」の向上に伴い、爽快感やリフレッシュ感も向上した。 Regarding salts other than sodium chloride, the samples of Examples 6 and 7 in which 0.25 to 0.5% by weight of baking soda was added to the frozen dessert mix were also put in the mouth in comparison with the comparative example 1 sample (no salt added). The feeling of coolness at the time of improvement was clearly improved (evaluation “◯”). In addition, the Example Samples 8 and 9 in which 0.1 to 1.0% by weight of sodium metaphosphate was added to the frozen dessert mix were also cooler when put in the mouth than the Comparative Example 1 sample (no salt added). Was slightly improved (evaluation “△”). From these results, it was found that the cooling sensation was improved by addition of any salt of sodium chloride, sodium bicarbonate, and sodium metaphosphate. It was also found that sodium chloride and sodium bicarbonate were preferable to sodium metaphosphate in terms of a higher degree of cooling feeling. In Examples 1 to 9 to which salts were added, the refreshing feeling and the refreshing feeling were improved with the improvement of the “cool feeling” in the CO 2 hydrate-containing frozen dessert sample.
　ところで、比較例１サンプル（塩類無添加）は、炭酸ガス独特のガス臭さが後味に残ってしまうという課題も有していたが、上記塩類を加えることで、炭酸ガス独特のガス臭さを抑制できるという効果（評価「○」又は「△」）も得られた（表３）。かかるガス臭さの抑制効果の程度がより高い点で、メタリン酸ナトリウムよりも重曹が好ましく、重曹よりも塩化ナトリウムが好ましいことが示された（表３）。 By the way, the sample of Comparative Example 1 (without addition of salts) also had a problem that the gas odor peculiar to carbon dioxide remained in the aftertaste, but by adding the above salts, the gas odor peculiar to carbon dioxide was added. The effect of being able to be suppressed (evaluation “◯” or “Δ”) was also obtained (Table 3). It was shown that baking soda was preferable to sodium metaphosphate and sodium chloride was preferable to baking soda in terms of a higher degree of suppressing the gas odor (Table 3).
　冷涼感の向上効果の程度と、後味のガス臭さの抑制の程度の両方を考慮すると、メタリン酸ナトリウムよりも重曹が好ましく、重曹よりも塩化ナトリウムが好ましいことが示された。 Considering both the degree of cooling effect and the suppression of aftertaste gas odor, sodium bicarbonate was preferred to sodium metaphosphate, and sodium chloride was preferred to sodium bicarbonate.
　本発明によれば、喫食時における高濃度ＣＯ２氷由来の冷涼感が向上した高濃度ＣＯ２氷含有冷菓を提供することができる。また、本発明によれば、かかる高濃度ＣＯ２氷含有冷菓の製造方法等を提供することができる。 According to the present invention, it is possible to provide a high concentration CO 2 ice-containing ice confection having an improved cool feeling high concentration CO 2 ice from during eating. Further, according to the present invention, it is possible to provide a manufacturing method and the like of such a high concentration CO 2 ice-containing frozen desserts.

Claims (9)

  1. ＣＯ２含有率が３重量％以上の氷と、塩類とを含有することを特徴とする冷菓。 A frozen dessert comprising ice having a CO 2 content of 3% by weight or more and a salt.
  2. ＣＯ２含有率が３重量％以上の氷が、ＣＯ２ハイドレートであることを特徴とする請求項１に記載の冷菓。 The ice confectionery according to claim 1, wherein the ice having a CO 2 content of 3% by weight or more is CO 2 hydrate.
  3. 塩類が、ナトリウム塩、カリウム塩及びカルシウム塩からなる群から選択される１種又は２種以上であることを特徴とする請求項１又は２に記載の冷菓。 The frozen dessert according to claim 1 or 2, wherein the salt is one or more selected from the group consisting of sodium salt, potassium salt and calcium salt.
  4. ナトリウム塩が、塩化ナトリウム及び炭酸水素ナトリウムから選択される１種又は２種であることを特徴とする請求項３に記載の冷菓。 4. The frozen dessert according to claim 3, wherein the sodium salt is one or two selected from sodium chloride and sodium bicarbonate.
  5. ナトリウム塩が、塩化ナトリウムであることを特徴とする請求項４に記載の冷菓。 The frozen dessert according to claim 4, wherein the sodium salt is sodium chloride.
  6. 塩類の含有量が、冷菓ミックス全量に対して０．００１～１．５重量％であることを特徴とする請求項１～５のいずれかに記載の冷菓。 The frozen dessert according to any one of claims 1 to 5, wherein the salt content is 0.001 to 1.5% by weight based on the total amount of the frozen dessert mix.
  7. ＣＯ２含有率が３重量％以上の氷の含有量が、冷菓ミックス全量に対して１～５０重量％であることを特徴とする請求項１～６のいずれかに記載の冷菓。 The frozen dessert according to any one of claims 1 to 6, wherein the content of ice having a CO 2 content of 3% by weight or more is 1 to 50% by weight based on the total amount of the frozen dessert mix.
  8. ＣＯ２含有率が３重量％以上の氷を含有する冷菓の製造において、塩類を前記冷菓に含有させる工程を含むことを特徴とする冷菓の製造方法。 In the manufacture of frozen dessert containing ice having a CO 2 content of 3% by weight or more, a method for producing frozen dessert comprising the step of causing the frozen dessert to contain salts.
  9. ＣＯ２含有率が３重量％以上の氷を含有する冷菓の製造において、塩類を前記冷菓に含有させる工程を含むことを特徴とする、前記冷菓を喫食した際の前記氷由来の冷涼感を向上する方法。 In the manufacture of frozen desserts containing ice with a CO 2 content of 3% by weight or more, the method includes the step of causing the frozen dessert to contain a salt, improving the cooling sensation derived from the ice when the frozen dessert is eaten how to.
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