Frozen confectionery easy to loosen and method for producing the same

Abstract

The present invention provides frozen confectionery (sherbet and frozen confectionery containing ice) containing a specific amount of isomaltodextrin that is easy to loosen without affecting a flavor.

Claims

1. A frozen confectionery containing ice, the frozen confectionery being stored in a frozen state to be eaten frozen and comprising a mixture part containing a milk product, the mixture part being mixed with shaved ice and containing isomaltodextrin in an amount of 0.25%-2.0% by weight.

2. The frozen confectionery containing ice according to claim 1, wherein the mixture part and the shaved ice are comprised at a ratio of 1:1 to 1:2.5.

3. The frozen confectionery containing ice according to claim 1, wherein a content of the isomaltodextrin with respect to the whole frozen confectionery containing ice is 0.07% to 1.0% by weight.

4. The frozen confectionery containing ice according to claim 3, wherein the content of the isomaltodextrin with respect to the whole frozen confectionery containing ice is 0.07% to 0.5% by weight.

5. The frozen confectionery containing ice of claim 1, wherein the content of the isomaltodextrin in the mixture part is 0.25% to 1.0% by weight.

6. The frozen confectionery containing ice of claim 1, wherein the content of the isomaltodextrin in the mixture part is 0.25% to 0.5% by weight.

7. A frozen confectionery stored in a frozen state to be eaten frozen, the frozen confectionery being constituted by sherbet containing isomaltodextrin in an amount of 0.25%-0.5% by weight.

Description

DESCRIPTION OF EMBODIMENTS

(1) Preferable embodiments of the present invention will be described below.

(2) The frozen confectionery containing isomaltodextrin of the present invention can be produced by the following method.

(3) A mixture that mainly contains a milk product, sugars, a stabilizer and the like to which the isomaltodextrin is added so as to be 0.2% to 2.0%, is mixed with shaved ice at a ratio of 1:1 to 1:2.5, thereafter a cup or the like is filled with the mixture, followed by hardening at −18° C. or lower. Alternatively, the mixture is mixed with the shaved ice, then the mixture is frozen in an ice cream freezer, thereafter a cup or the like is filled with the mixture, followed by hardening at −18° C. or lower. Alternatively, only the mixture is frozen without adding the shaved ice, thereafter a cup or the like is filled with the frozen mixture, followed by hardening at −18° C. or lower.

(4) In other words, isomaltodextrin is added to frozen confectionery preferably so as to be 0.25 to 2.0%, and the above frozen confectionery is mixed with crushed ice to produce the frozen confectionery containing ice. Accordingly, the content by percentage of isomaltodextrin in the whole frozen confectionery containing ice to be obtained is 0.07% to 1.0%, and is preferably 0.07% to 0.25%.

(5) The reason why isomaltodextrin can provide frozen confectionery having the adequate disintegrative property is considered to be as follows.

(6) When a low concentration of isomaltodextrin is added to the frozen confectionery, a sugar concentration becomes uneven due to the action of isomaltodextrin which has water retentivity. Because of this, the bonding between the ice crystals becomes uneven, and it is considered that the frozen confectionery becomes easily loosened. On the other hand, when isomaltodextrin is added at a high concentration, isomaltodextrin binds to each other via water molecules to become a glass state, and it is considered that the frozen confectionery becomes extremely hard and becomes difficult to loosen.

(7) In the following examples, specific examples of sherbet and frozen confectionery containing ice will be described. Here, “Sherbet” refers to a frozen confectionery obtained by freezing the mixture which mainly contains sugars, a stabilizer and the like, and occasionally contains a milk product, vegetable oil and fat, and a fruit juice, a coffee extract or the like as a flavor ingredient, and in which a fat-free milk solid is less than that of lact ice. Furthermore, “frozen confectionery containing ice” refers to frozen confectionery obtained by mixing a mixture which contains mainly a milk product, sugars and a stabilizer, with shaved or crushed ice, and freezing the mixture as needed.

EXAMPLES

Production Example of Sherbet

(8) 1. Mix powdery raw materials of granulated sugar, trehalose, a stabilizer, an emulsifier, a foaming agent, and (isomaltodextrin).

(9) 2. Add water to 100% while stirring the mixture.

(10) 3. Heat the resultant mixture up to 85° C. in a hot water bath.

(11) 4. Stir and mix the heated mixture with a TK homomixer at 10000 rpm for 15 minutes.

(12) 5. Cool the stirred mixture to 10° C. or lower.

(13) 6. Freeze the cooled mixture with an ice cream freezer to control the volume to 150%.

(14) 7. Fill the cup with the sherbet.

Production Example of Frozen Confectionery Containing Ice

(15) 1. Mix powdery materials of skimmed milk powder, vegetable oil and fat, granulated sugar, starch syrup, a stabilizer (thickening polysaccharide), an emulsifier, and (isomaltodextrin).

(16) 2. Add the oil and fat and the starch syrup to the mixture, and add water to 100% while stirring the mixture.

(17) 3. Heat the resultant mixture up to 85° C. in a hot water bath.

(18) 4. Stir and mix the heated mixture with a TK homomixer at 10000 rpm for 15 minutes.

(19) 5. Cool the stirred mixture to 10° C. or lower.

(20) 6. Mix the mixture of 5 with shaved ice cubes at a predetermined ratio.

(21) 7. Freeze the mixture of 6, as needed, and make the mixture contain a specified amount of air.

(22) 8. Fill the cup with the frozen confectionery containing ice.

Example 1

Comparison with Other Materials (Frozen Confectionery Containing Ice)

(23) Firstly, a material suitable as an additive to be contained in the frozen confectionery was examined which could achieve the object of the present invention and was easy to loosen without losing the flavor.

(24) Isomaltodextrin (Fibryxa (registered trademark) produced by Hayashibara Co., Ltd.), trehalose and water-soluble soybean polysaccharide were used, and were compared on frozen confectionery containing ice.

(25) As a result, as is apparent from Table 1, isomaltodextrin was selected as a material that could suitably provide the frozen confectionery which is easy to loosen without losing the flavor.

(26) In addition, as for the flavor evaluation, the case was evaluated as A, where the flavor was good similarly to general frozen confectionery containing ice and was adequate, the case was evaluated as B, where the flavor was slightly inferior to that of the general frozen confectionery containing ice, and the case was evaluated as C, where the flavor was inferior to that of the general frozen confectionery containing ice or there was a different flavor.

(27) The ease of loosening was evaluated in the same manner as in the sensory evaluation which would be described later. However, the case was evaluated as 1, where the frozen confectionery containing ice was harder and more difficult to loosen than the general frozen confectionery containing ice, was evaluated as 2, where the frozen confectionery containing ice was a little harder and slightly difficult to loosen than the general frozen confectionery containing ice, was evaluated as 3, where the frozen confectionery containing ice was equivalent to the general frozen confectionery containing ice, was evaluated as 4, where the frozen confectionery containing ice was a little softer and slightly easier to loosen than the general frozen confectionery containing ice, and was evaluated as 5, where the frozen confectionery containing ice was softer and easier to loosen than the general frozen confectionery containing ice.

(28) TABLE-US-00001 TABLE 1 Investigation of materials (frozen confectionery containing ice) Comparative Comparative Comparative Example Example Example Example Vegetable oil 2.0 2.0 2.0 2.0 and fat Skimmed milk 5.0 5.0 5.0 5.0 powder Granulated sugar 25.5 25.5 24.5 25.5 Starch syrup 30.0 30.0 30.0 30.0 Emulsifier 0.2 0.2 0.2 0.2 Stabilizer 0.1 0.2 0.2 0.1 Isomaltodextrin 0.5 Trehalose 1.0 Water-soluble 0.3 soybean polysaccharide Water 36.7 37.1 37.1 36.9 Total 100.0 100.0 100.0 100.0 Flavor A B C A Ease of loosening 5 2 1 4 The present composition shows the composition of the mixture part. Mixture:Ice = 45:55

Example 2

(29) Next, a suitable content of isomaltodextrin (Fibryxa), which could achieve the object of the present invention, was investigated on the frozen confectionery containing ice and sherbet.

(30) As is apparent from the results of Table 2 and 3 below, it can be easily understood that when the content by percentage of isomaltodextrin is 0.25% to 2.0%, and particularly is 0.25% to 0.5%, the frozen confectionery can be provided which is preferable and easily loosened.

(31) TABLE-US-00002 TABLE 2 Investigation of concentration (frozen confectionery containing ice) Cont 0.25 0.5 1.0 2.0 5.0 Vegetable oil 3.00 3.00 3.00 3.00 3.00 3.00 and fat Skimmed milk 7.40 7.40 7.40 7.40 7.40 7.40 powder Granulated 33.15 33.33 33.51 33.85 34.53 36.55 sugar Starch syrup 11.20 10.63 10.06 8.93 6.73 0.00 Emulsifier 0.20 0.20 0.20 0.20 0.20 0.20 Stabilizer 0.25 0.25 0.25 0.25 0.25 0.25 Isomaltodextrin 0.00 0.25 0.50 1.00 2.00 5.00 Water 44.80 44.94 45.08 45.37 45.89 47.60 Total 100.0 100.0 100.0 100.0 100.0 100.0 Ease of B AA AA A B C loosening The present composition shows the composition of the mixture part. Mixture:Ice = 45:55

(32) TABLE-US-00003 TABLE 3 Investigation of concentration (sherbet) Cont 0.25 0.5 1.0 2.0 5.0 Granulated sugar 8.00 7.75 7.50 7.00 6.00 3.00 Trehalose 1.50 1.50 1.50 1.50 1.50 1.50 Emulsifier 0.15 0.15 0.15 0.15 0.15 0.15 Stabilizer 0.27 0.27 0.27 0.27 0.27 0.27 Foaming agent 0.75 0.75 0.75 0.75 0.75 0.75 Isomaltodextrin 0.00 0.25 0.50 1.00 2.00 5.00 Water 89.33 89.33 89.33 89.33 89.33 89.33 Total 100.0 100.0 100.0 100.0 100.0 100.0 Ease of loosening B AA AA A B C

Sensory Evaluation

(33) Monitors comparatively evaluated the hardness and ease of loosening of the frozen confectionery, which depended on the amount of isomaltodextrin added, sensorily.

(34) The evaluation samples were determined to be the same sherbet and frozen confectionery containing ice as compositions shown in Tables 2 and 3. However, the mixing ratio of the mixture to the shaved ice of the frozen confectionery containing ice was set at 1:1.

Result

(35) In the sensory evaluation of the frozen confectionery, each monitor compared the difference in hardness and looseness between the samples and the control product to which isomaltodextrin was not added (Cont in Tables 2 and 3), and put a circle to any of the following corresponding items in a recording form: the sample was harder and more difficult to loosen than the control product; the sample was a little harder and slightly difficult to loosen than the control product; the sample was equivalent to the control product; the sample was slightly softer and slightly easier to loosen than the control product; and the sample was softer and easier to loosen than the control product. Then, the sample harder and difficult to loosen than the control product was evaluated to be −2; the sample slightly harder and slightly difficult to loosen than the control product was evaluated to be −1; the sample equivalent to the control product was evaluated to be 0; the sample slightly softer and slightly easier to loosen than the control product was evaluated to be 1; and the sample softer and easier to loosen than the control product was evaluated to be 2. Each value (Tables 4 and 5) was collected, and the average value (Table 6) was determined to be the final sensory evaluation.

(36) TABLE-US-00004 TABLE 4 Evaluation result of sherbet (1) (2) (3) (4) (5) (6) (7) (8) (9) (10) av. 1 0.25% 2 2 2 1 2 2 2 2 2 1 1.8 2  0.5% 0 1 −1 0 2 1 −1 1 0 0 0.3 3  1.0% −1 −1 1 −1 1 −1 0 −1 0 1 −0.2 4  2.0% 1 −2 0 −2 −1 −2 0 0 1 −1 −0.6 5  5.0% −2 −2 −2 −2 −2 −2 −2 −2 −2 −1 −1.9

(37) TABLE-US-00005 TABLE 5 Evaluation result of frozen confectionery containing ice (1) (2) (3) (4) (5) (6) (7) (8) (9) (10) (11) (12) av. 1 0.25% 1 1 1 1 1 1.5 2 1 2 1 1 2 1.3 2  0.5% 1 1 1 1 2 2 2 2 2 1 2 2 1.6 3  1.0% 0 2 2 −1 1 1 2 0 2 2 1 1 1.1 4  2.0% −1 1 2 −1 0 1 0 −1 1 0 2 0.3 0.4 5  5.0% −2 −1 −1 −1 −1 1 −2 0 −2 −1 −1 −2 −1.1

(38) It has been found that the product to which the isomaltodextrin was added at a low concentration to the mixture was softer and easier to loosen than the products to which the isomaltodextrin was not added and added at a high concentration.

(39) Compared to the product to which the isomaltodextrin was not added, the products to which the isomaltodextrin was added at low concentrations of 0.25% and 0.5%, in both of the sherbet and the frozen confectionery containing ice, show a large value which means that the products are soft and easy to loosen.

(40) TABLE-US-00006 TABLE 6 Ice confectionery Sherbet containing ice Monitor 10 people 12 people Temperature for −14° C. −16° C. provision Content 0.00% 0 0 by 0.25% 1.8 1.3 percentage  0.5% 0.3 1.6 in mixture  1.0% −0.2 1.1  2.0% −0.6 0.4  5.0% −1.9 −1.1

Measurement of Hardness

(41) The hardness of the frozen confectionery containing ice, which was used for the sensory evaluation, was measured with a RHEONER II CREEP METER RE2-33005C manufactured by Yamaden Co., Ltd. The temperature of the sample was adjusted to −9° C., and the maximum load was measured with the use of a columnar plunger having a diameter of 5 mm. For each sample, 8 to 11 portions were measured, and the average value and standard deviation of the maximum load were determined. As is clear from Table 7, the result was that the products containing 0.25% of and containing 0.5% of isomaltodextrin in the mixture were significantly softer than the product containing no isomaltodextrin, and the product containing 5.0% of isomaltodextrin was significantly harder.

(42) TABLE-US-00007 TABLE 7 Content by percentage of isomaltodextrin in mixture (%) 0.0 0.25 0.5 1.0 2.0 5.0 Average value of 13.5 8.3 8.8 10.5 12.8 17.8 maximum load (N) Standard deviation 2.6 1.2 0.6 2.4 1.8 1.9

(43) The present application is based on and claims priority from Japanese Patent Application No. 2017-110048 filed on Jun. 2, 2017, the content of which is incorporated herein by reference.