METHOD FOR IMPROVING OR MAINTAINING PHYSICAL PROPERTIES OF SUBSTANCE

Abstract

An object of the present invention is to provide a means for improving or maintaining physical properties of a substance (in particular, a composition) (e.g., food). The object is achieved by a foam-containing composition that contains welan gum.

Claims

1. A foam-containing composition comprising welan gum.

2. A method for stabilizing foam, the method comprising adding welan gum to a foam-containing composition.

3. A stabilizer for a foam-containing composition, the stabilizer comprising welan gum.

4. An egg white-containing baked confection comprising welan gum.

5. A method for improving a texture of an egg white-containing baked confection, the method comprising adding welan gum.

6. A method for producing an egg white-containing baked confection, the method comprising adding welan gum.

7. A texture-improving agent for an egg white-containing baked confection, the texture-improving agent comprising welan gum.

8. A frozen dessert comprising welan gum.

9. A method for stabilizing a frozen dessert, the method comprising adding welan gum.

10. A method for producing a frozen dessert, the method comprising adding welan gum.

Description

BRIEF DESCRIPTION OF DRAWINGS

[0096] FIG. 1 is a graph illustrating changes in Brix of meltwater from frozen beverages with a pH of 2.6 prepared in Test Example 3-7.

[0097] FIG. 2 is a graph illustrating changes in Brix of meltwater from frozen beverages with a pH of 3.1 prepared in Test Example 3-7.

[0098] FIG. 3 is a graph illustrating changes in Brix of meltwater from frozen beverages with a pH of 3.6 prepared in Test Example 3-7.

DESCRIPTION OF EMBODIMENTS

Terms

[0099] Unless otherwise specified, the symbols and abbreviations used in the present specification can be understood to have the meanings generally used in the technical field to which the present invention pertains, in accordance with the context of the present specification.

[0100] In the present specification, the term comprise is used with the intention of including the terms consist essentially of and consist of.

[0101] Unless otherwise specified, the step, treatment, and operation described in this specification can be performed at room temperature.

[0102] In the present specification, the room temperature is a temperature between 10 C. and 40 C.

[0103] In the present specification, the food refers to various substances that are processed, semi-processed, or unprocessed, intended for human consumption.

[0104] In the present specification, the processed food product refers to food that is a processed substance.

[0105] In the present specification, the material composition of the processed food product (i.e., a composition for food processing) can be a semi-processed substance, or a composition containing an unprocessed substance.

[0106] In the present specification, the food includes, in addition to narrowly defined foods, beverages, chewing gums, and all substances used for production, preparation, or processing of foods.

[0107] In the present specification, the food includes Food with Health Claims, Foods with Function Claims, Foods for Specified Health Uses, Foods with Nutrient Function Claims, and Food for Special Dietary Uses.

[0108] In the present specification, adding may refer to the use (or addition) of a substance as a raw material for a product (including semi-finished products), depending on the context of the present specification.

1. Foam-Containing Composition

[0109] The foam-containing composition of the present invention comprises welan gum, which imparts a high foam stability.

[0110] The foam-containing composition preferably exhibits suitable properties for its use thereby forming foam (or containing foam). Typical examples of such a composition include cleansers that exhibit their cleansing effect by retaining a large amount of foam. However, this description is just for an explanation, and does not limit the present invention.

[0111] The amount of foam and the state of foam in the foam. containing composition are not particularly limited, and the composition can be, for example, those retaining foam in at least one portion (e.g., the upper surface, the upper portion, the upper layer, and the inner portion), or those that are entirely in the form of foam.

[0112] The foam-containing food, which is an embodiment of the foam-containing composition of the present invention, includes narrowly defined foods (e.g., of foods in a broad sense, those that can be consumed by eating) and beverages (e.g., of foods in a broad sense, those that can be consumed by drinking).

[0113] The foam-containing food of the present invention refers to foods that contain foam, and that can be eaten or drunk together with the foam. The amount of the foam in the food is not particularly limited, and the food may be any of a food retaining foam in its upper surface, a food some portion of which changes into foam, or a food that entirely changes into foam.

[0114] Specific examples include foods, such as whipped desserts, including whipped cream, fresh cream, mousse, and marshmallow; foam-containing beverages, such as smoothie-like beverages, cappuccino, and milkshakes; confectionery, such as meringue, chocolate, and gummi candy; and frozen desserts, such as ice cream, ice milk, and lacto-ice.

[0115] Another example of the foam-containing composition of the present invention includes washing agents. In particular, preferable washing agents include those for body or households (e.g., washing agents used for washing body surfaces, such as hair shampoo or body shampoo, facial cleansers, and hand soap; and washing agents used for floors, walls, windows, bathrooms (in particular, the bathtubs), washstands, or toilets of homes).

[0116] Another example of the foam-containing composition of the present invention includes hair dyes for silver hair, hair dyes for coloring, cosmetics, shaving foam, effervescent bath additives (bath fizz), hair removers, hair-growth stimulants, pesticides, bleaching agents, extinguishers, feeds for ornamental-fish, garden fertilizers, and gloss agents for automobile tires or leather shoes.

[0117] These may be preferably compositions that can exhibit properties suitable for the use thereof, by forming foam (or containing foam).

[0118] The technique of the present invention can even be applied to foam-containing compositions other than the examples described above, as long as the compositions can suitably contain a large amount of foam.

[0119] The foam stabilizer of the present invention comprises welan gum. Welan gum primarily comprises a polysaccharide obtained from a liquid culture medium of a Sphingomonas bacterium (Sphingamonas sp.). For convenience, commonly distributed commercial products can be used, and specific examples include VIS TOP W of San-Ei Gen F.F.I., Inc.

[0120] The use of welan gum as a foam stabilizer of a foam-containing composition improves the stability of the foam (an object of the present invention).

[0121] Additionally, the separation and aggregation of components of the foam-containing composition caused by long-term storage or storage at room temperature or higher in the form of the liquid starting material can also be decreased significantly decreased. Thus, the liquid starting material before introducing foam can be stored for a long time at room temperature maintaining its quality to a certain level. Additionally, even an existing liquid starting material that do not contain welan gum can also exhibit equivalent foam stability by introducing foam after adding welan gum.

[0122] The amount of welan gum contained in the foam-containing composition is not particularly limited as long as the effect of the present invention can be provided, and the amount can suitably be adjusted depending on the type of the composition or the proportion of each component in the composition.

[0123] Specifically, when the foam, containing composition is a food (e.g., whipped cream and a whipped dessert), welan gum can be contained in such a food in an amount of 0.01 to 1 mass %, and preferably 0.05 to 0.5 mass %, per 100 mass % of the food.

[0124] When the foam-containing composition is a beverage (e.g., a foam-containing beverage), welan gum can be contained in such a beverage in an amount of 0.01 to 1 mass %, and preferably 0.05 to 0.3 mass %, per 100 mass % of the beverage. When the foam-containing composition is a washing agent, welan gum can be contained in such a washing agent in an amount of 0.01 to 1 mass %, and preferably 0.02 to 0.8 mass %, per 100 mass % of the washing agent.

[0125] The amount of welan gum added is, however, not limited to the above-mentioned ranges, and can be suitably adjusted depending on the composition to which welan gum is added.

[0126] The effects of the present invention are provided by producing the foam-containing composition of the present invention in accordance with an ordinary method using welan gum, which is the foam stabilizer according to the present invention, or is an active constituent thereof, as one ingredient of the composition.

[0127] For example, when preparing a foam-containing coffee with the foam stabilizer according to the present invention, the coffee may be prepared using welan gum as a part of the ingredients of the coffee beverage in accordance with an ordinary method. In this case, the foam of the coffee beverage do not being formed when the coffee has been prepared; however, foam can be formed by shaking the container before drinking.

[0128] The foam-containing composition of the present invention may contain, in addition to the welan gum, another polysaccharide thickener applicable to the production of the foam-containing composition.

[0129] The polysaccharide thickener is not particularly limited, and any thickener can be used as long as the thickener does not significantly hinder the effects of the welan gum on the foam-containing composition.

[0130] Specifically, such a polysaccharide thickener includes carrageenan, glucomannan, gum arabic, gum ghatti, gellan gum, guar gum, locust bean gum, xanthan gum, pectin, alginic acid and its salts, soybean soluble polysaccharides, psyllium seed gum, tare gum, gum karaya, gum tragacanth, tamarind seed gum, fermented cellulose, microcrystalline cellulose, carboxy methylcellulose, curdlan, pullulan, and starch. These polysaccharide thickeners may be used singly, or in a combination of two or more.

[0131] The content of welan gum and the content of a polysaccharide thickener in the foam stabilizer of the present invention may vary depending on the types and amounts of components contained, as well as desired properties (e.g., the texture) of the foam-containing composition (e.g., food) produced, and can be suitably adjusted and determined.

[0132] Various components typically used in preparing foam-containing compositions may be used in the foam-containing composition of the present invention to the degree that the effects of the present invention are not significantly hindered.

[0133] When the foam-containing composition of the present invention is a food, examples of various components include dairy products, sugar, emulsifiers, flavors, and fats and oils.

[0134] The dairy products, emulsifiers, and fats and oils each include a wide range of those typically used in preparing whipped cream, whipped desserts, and the like.

[0135] Specifically, examples of dairy products include cow milk, fresh cream, skimmed milk powder, concentrated milk, and condensed milk; and examples of fats and oils include butter, coconut oil, palm oil, and rapeseed oil. However, dairy products and fats and oils are not limited to these examples.

[0136] Additionally, as other components, food ingredients, such as proteins, dietary fibers, and seasonings are listed.

[0137] For instance, when the foam, containing composition targeted by the present invention is a washing agent, examples of other components include soap, such as bar soap, powdered soap, and mixture of soap with synthetic detergent; surfactants, such as anionic surfactants (e.g., linear alkyl benzene sulfonate, alkylsulfuric acid ester salts, -olefin sulfonic acid salts, ether sulfuric acid ester salts, alkyl phenyl polyethylene glycol ethers, alkyl polyethylene glycol ethers), nonionic surfactants (e.g., polyoxyethylene alkyl ethers, fatty acid alkanolamides, and alkyl polyglucosides), cationic surfactants (e.g., long-chain dialkyl quaternized ammonium salts and long chain monoalkyl quaternized ammonium salts), and ampholytic surfactants (e.g., alkyl dimethyl aminoacetate betaine, and fatty acid amidopropyl betaine); detergent builders, such as inorganic builders (e.g., various zeolites, amorphous aluminosilicate, sodium pyrophosphate, sodium carbonate, crystalline sodium silicate, sodium sulfate, and sodium tripolyphosphate), and organic builders (e.g., aminocarboxylate, hydroxy aminocarboxylate, hydroxycarboxylate, cyclocarboxylate, ether carboxylate, and polycarboxylates); alkaline agents, such as carbonates, silicates, phosphates, borates, and amines; enzyme preparations, such as protease, lipase, and amylase; anti-redeposition agents, such as carboxy methylcellulose (CMC), and polyethylene glycol; and others, such as bleaching agents, softening agents, foam control agents, optical brighteners, reducing agents, flavors, dyes, and antimicrobial agents.

[0138] When the foam-containing composition of the present invention is a gloss agent for hair dyes or automobile tires as well, components commonly used in these products can be used with no restriction.

[0139] The method for forming foam is not particularly limited, and any foaming method can be used according to the type of the foam-containing composition.

[0140] For example, the following methods may be used:

(1) a method for forming foam with a stirrer, such as an industrial mixer, a beater, or a cutting machine, an instrument, such as a whisk or a handheld mixer, as well as a squeeze foamer, a foam pump, and containers, such as a spray container, an aerosol container, or a non-aerosol container that have been conventionally used in forming foam;
(2) a method in which the whole container containing a foam-containing composition is shaken; and
(3) a method for forming foam of carbon dioxide by mixing with water.

[0141] These methods may be used singly, or in a combination of two or more.

[0142] Examples of the method (3) include a method in which acids and carbonates are mixed simultaneously or individually with an aqueous solvent. The aqueous solvent is not particularly limited as long as the solvent contains water; examples include water, boiled water, cow milk, soybean milk, fruit-juice beverages, and chocolate beverages.

[0143] The type of the acid is not particularly limited, and an organic acid or an inorganic acid may be used.

[0144] Examples of the organic acid include tartaric acid, citric acid, fumaric acid, succinic acid, malic acid, gluconic acid, oxalic acid, malonic acid, glutaric acid, adipic acid, glycolic acid, diglycolic acid, nitrilotriacetic acid, ethylenediaminetetraacetic acid, ascorbic acid, lactic acid, and acetic acid, as well as sodium salts or potassium salts thereof. Examples of the inorganic acid include phosphates (e.g., tricalcium phosphate, calcium monohydrogen phosphate, disodium hydrogen phosphate, dipotassium hydrogen phosphate, calcium dihydrogen phosphate, sodium dihydrogen phosphate, potassium dihydrogen phosphate, tetrapotassium pyrophosphate, sodium metaphosphate, potassium metaphosphate, sodium polyphosphate, and potassium polyphosphate).

[0145] In particular, the acid is preferably at least one member selected from organic acids, and more preferably at least one member selected from the group consisting of tartaric acid, citric acid, fumaric acid, succinic acid, malic acid, and gluconic acid.

[0146] The type of the carbonate is not particularly limited, and the carbonate is, for example, at least one member selected from sodium carbonate, sodium hydrogen carbonate, potassium carbonate, potassium hydrogen carbonate, ammonium carbonate, ammonium hydrogen carbonate, sodium sesquicarbonate, calcium carbonate, or magnesium carbonate. The carbonate is preferably, for example, at least one member selected from sodium carbonate, sodium hydrogen carbonate, potassium carbonate, potassium hydrogen carbonate, calcium carbonate, or magnesium carbonate; and the carbonate is more preferably, for example, at least one member selected from sodium hydrogen carbonate, sodium carbonate, potassium hydrogen carbonate, or potassium carbonate.

[0147] As described above, the present invention can improve the stability of the foam-containing composition, and can also extend the time period from the foam generation to the foam collapse (i.e., the retention time of foam), increase the foam density, and/or suppress the svneresis.

[0148] When the foam-containing composition of the present invention is a washing agent, the dense foam can be retained for a long time without foam collapse, and thereby sufficiently contact with stained portions of the object to be washed. As a result, for example, the surfactant and the component having an antimicrobial or sterilizing effect contained in the washing agent can be in contact with the stained portions for a long time, and can maximize their effect. Because of this, a washing agent can exhibit a sufficient washing effect even in a small amount, and thereby reduces the problems such as detergent residues or soap residues.

[0149] The washing agent also, together with foam, clings to the object; this can suppress the drop-off of foam when the agent is sprayed onto the surface of the object to be washed. The washing agent is thus easier to use than a liquid washing agent, and is also usable for angled surface of objects or an intricately shaped object for which liquid washing agents cannot be used, because such liquid agents flow down.

[0150] When the foam-containing composition is a shower gel, it is possible to obtain effects such as improving the dense and creamy texture (the full-bodied texture) when it touches the skin.

[0151] When the foam-containing composition is a hair dye, its dense foam do not drop off and spread all over the scalp hair, thereby uniformly coming in contact with scalp hair.

[0152] When the foam-containing composition is a hair remover or hair-growth stimulant, the time period during which the composition adheres to the scalp surface is extended, improving the effect of the active component contained in the product.

[0153] When the foam-containing composition is an extinguisher, the foam can extensively cover the fire origin for a long time, blocking the oxygen supply and thereby efficiently extinguishing the fire.

[0154] When the foam-containing composition is a feed for ornamental fish, the ornamental fish eats floating foam on the water surface. This improves the convenience of feeding and the visibility because of the striking appearance.

[0155] When the foam-containing composition is a garden fertilizer, the fertilizer component is expected to gradually be released through over a long period of time. Because the composition has foam appearance, the fertilizer is also excellent from an aesthetic perspective.

[0156] When the foam-containing composition is a gloss agent for automobile tires, fine foam uniformly adhere to the tire surface for a long time, lustering the tire without uneven coating.

[0157] The method for stabilizing foam of the present invention and the stabilizer for a foam-containing composition of the present invention are both understood from the description regarding the foam-containing composition and the like. In particular, the stabilizer for a foam-containing composition can preferably be a foam stabilizer.

2. Egg White-Containing Baked Confection

[0158] The egg white-containing baked confection targeted by the present invention is a food obtained by performing a foaming step (e.g., a step of whipping egg whites) and then performing a baking step. Specific examples include baked confections, such as baked meringue and macaroons.

[0159] The order of adding welan gum to these foods is not particularly limited, and welan gum may be added before whipping egg whites or during the whipping of egg whites; or added and mixed after whipping egg whites.

[0160] In the egg white-containing baked confection with an improved texture and the method for improving the texture of the confection according to the present invention, it is preferable to add welan gum such that welan gum is present in an amount of preferably 0.001 to 1 wt % in a food on a before-baking-weight basis. With lower concentration than 0.001 wt %, welan gum cannot exhibit a sufficient texture-improving effect. Conversely, with higher concentration than 1 wt %, welan gum cannot provide any further effect; instead, the production or handling efficiency is reduced due to increased viscosity.

[0161] In the egg white-containing baked confection with an improved texture and the method for improving the texture of the confection according to the present invention, a polysaccharide thickener other than welan gum can be added as long as the effects of welan gum are not significantly hindered. in addition, optional components may also be added, such as a starch, an emulsifier, a seasoning, a flavor, a color additive, a sweetener, an acidulant, a baking powder, a skimmed milk powder, a shelf-life extender, a preservative, and an antioxidant. The addition of a polysaccharide thickener enhances the texture achieved by welan gum, and is thus useful in preparing an egg white-containing baked confection with a lighter and crunchier texture and excellent perceived meltability in mouth. A baking powder can be used as a foaming agent for preparing foam in the present invention.

[0162] The polysaccharide thickener include guar gum, gelatin, gellan gum, carrageenan, xanthan gum, locust bean gum, glucomannan, agar, alginic acid, sodium alginate, tamarind seed gum, tara gum, gum arabic, gum tragacanth, gum karaya, pectin, pullulan, carboxy methylcellulose or its sodium salt, microcrystalline cellulose, fermentation-derived cellulose, and furcellaran. These may be used singly, or in a combination of two or more.

[0163] Additionally, welan gum in the present invention may be formulated with food additives etc. used for egg white-containing baked confections. Welan gum formulated into a texture-improving agent has an advantage in improvement of the convenience during the production steps of the egg white-containing baked confection.

[0164] Components that can be formulated in the texture-improving agent together with welan gum include food additives and food materials used for egg white-containing baked confections without limitation, as described above.

[0165] Specific examples include thickening stabilizers (e.g., xanthan gum, galactomannan, gellan gum, carrageenan, cellulose, soybean soluble polysaccharides, starches (e.g., modified starches), and gelatin); emulsifiers (e.g., lecithin, sucrose fatty acid ester, and glycerin fatty acid ester); and bulking agents (e.g., dextrin, cyclodextrin, glucose, sucrose, lactose, and trehalose).

[0166] The proportion of each component of the texture-improving agent can be determined as any amount and proportion depending on the egg white-containing baked confection produced.

[0167] The form of welan gum added to an egg white-containing baked confection in the present invention is not limited as long as the form is used in food production. Welan gum may be in the form of a texture-improving agent as described above, or welan gum may be added in any form, such as powder, solution, or paste.

[0168] The baked confection of the present invention has an improved texture compared with egg white-containing baked confections that have been made from the same ingredients but that do not contain welan gum. The improved texture comprises (1) better crunchiness, (2) better perceived meltability in mouth, or both. Additionally, the occurrence of uneven baking is reduced. These are presumably based on the uniform dispersion of bubbles in a food and smaller variations in the size of bubbles due to the addition of welan gum; however, the present invention is not bound by this theory.

[0169] The texture improving effect achieved by the present invention includes imparting a light and crunchy texture, and better perceived meltability in mouth after chewing, to egg white-containing baked confections, such as baked meringue and macaroons.

[0170] The egg white-containing baked confection of the present invention can be produced by a typical method, except for the use of welan gum. The baking can also be performed by a typical method under ordinary conditions. In the method for producing the egg white-containing baked confection of the present invention, welan gum can simply be added as a part of the ingredients of the food, and the method for adding welan gum to the food is not particularly limited. A known method can be used, for example, a method in which welan gum is mixed with other powdery ingredients beforehand, a method in which welan gum is dissolved in water beforehand and then added, and a method in which welan gum is mixed by kneading. Additionally, because any particular equipment and conditions are not required in the production, the present invention has economic advantages.

[0171] The present invention also relates to the egg white-containing baked confection with an improved texture that comprises welan gum, and the method for improving the texture of an egg white-containing baked confection in which welan gum is added.

[0172] The texture-improving agent for an egg white-containing baked confection of the present invention can be understood from the description regarding the egg white-containing baked confection and the like.

3. Frozen Dessert

[0173] The frozen dessert of the present invention can be in various forms, depending on the intended product. Examples include ice cream (e.g., ice cream, lacto-ice, and ice milk), soft-serve ice cream, freezed cream cake, cracker ice cream sandwiches, antifreeze cream cake, ice cream in a cone, ice cream in a cup, choux pastry filled with ice cream, monaka waffle filled with ice cream, soft-serve ice cream mix, ice cream mix, sherbets, ice pops, mizore ice, shaved ice, frozen yogurts, frozen beverages, and shakes.

[0174] In the present invention, the amount of welan gum added to a frozen dessert can be suitably adjusted, depending on the intended use (an effect imparted to the frozen dessert) of welan gum or the ingredients. For example, to impart a smooth texture and heat-shock resistance (a syneresis suppression effect) to a frozen dessert, it is preferable to add welan gum typically in an amount of 0.001 to 1.0 mass %, and preferably 0.01 to 0.5 mass %, based on the frozen dessert.

[0175] If the amount of welan gum is lower than 0.001 massi, a sufficient texture and heat-shock resistance (a syneresis suppression effect) cannot be achieved. On the other hand, if the amount of welan gum is 1.0 mass % or more, any further effect cannot be achieved, instead reducing the production or handling efficiency due to increased viscosity and the like.

[0176] To improve the dispersibility of solids, it is preferable to add welan gum in an amount of typically 0.01 to 1.0 mass %, and preferably 0.02 to 0.8 mass % based on the frozen dessert.

[0177] If the amount of welan gum is lower than 0.01 mass %, a sufficient dispersibility cannot be achieved. Conversely, if the amount of welan gum is 1.0 mass % or more, any further effect cannot be achieved, instead reducing the production or handling efficiency due to increased viscosity and the like.

[0178] The addition of welan gum to the frozen dessert of the present invention may be performed by adding welan gum alone, or by foaming a preparation of welan gum in combination with various components conventionally used in the production of frozen desserts described later, and adding it as a stabilizer for frozen desserts.

[0179] The welan gum content in the stabilizer for frozen desserts can suitably be adjusted such that the amount of welan gum added falls within the ranges described above.

[0180] Specifically, in the present invention, the addition of welan gum or the stabilizer for a frozen dessert comprising welan gum of the present invention to a frozen dessert leads to homogeneous dispersion of dispersoids contained in the frozen dessert, such as solid components, foam, and ice, in a dispersant, maintaining the state immediately after the frozen dessert has been prepared. Because of this physical function of welan gum on the frozen dessert, the present invention can provide the following effects:

(1) improve the formability or shape retainability of the frozen dessert;
(2) reduce the leakage of sugar and syneresis, thus improving the heat-shock resistance of the frozen dessert;
(3) improve the dispersibility of insoluble solids, such as pulps in fruit juice, and solid components, such as frozen moisture by formed by freezing and crushed ice;
(4) homogeneously disperse bubbles, thus improving overrun;
(5) improve scoopability or perceived meltability in mouth; and
(6) make it easier to squeeze out a frozen beverage.

[0181] In the present invention, stabilization means to achieve at least one effect of the effects described above. In the present invention, having high stability means that at least one effect of the effects described above has been achieved.

[0182] The effects (2) and (3) of the present invention relate to imparting heat-shock resistance achieved by a sugar migration suppression effect and a syneresis suppression effect.

[0183] Typically, frozen desserts may melt by opening and closing of the freezer, or temperature change during storage and distribution (heat shock). This results in occurrence of the syneresis phenomenon, in which the moisture leaks out from frozen desserts, and the phenomenon in which the sugar leaks out from frozen desserts.

[0184] A structure that undergoes greater syneresis when melting refers to a structure that exhibits significantly poor stability of water, fat and oil (these can be solids), and/or air contained in the structure. In such an unstable structure, components are likely to migrate during heat shock in a container, leading to problems such as uneven structure, uneven taste, changes in texture, evaporation of moisture developed by syneresis, shrinkage of frozen desserts (a decrease in volume) due to leakage of air captured in the frozen dessert, spoilage of the crunchy or crispy texture of freshly baked cones or monaka waffles due to the moistening effect caused by syneresis or volatilization of ice cream, and the like. The syneresis suppression effect of the present invention can decrease the spoilage of the cone texture of ice cream and the texture of thin crisp wafers of monaka ice cream, and thus frozen desserts that exhibit excellent long-term stability can be provided.

[0185] The syneresis rate of the frozen dessert of the present invention can be 7% or less, for example, when allowed to stand on filter paper at room temperature (25 C.) for 60 minutes.

[0186] The phenomenon such that the sugar leaks out often occurs, in particular, in fat-free frozen desserts, such as ice pops or sherbets. This is the problem such that the sugar migrates during heat shock, and causes uneven distribution, thus leading to uneven taste, changes in the texture, and adhesion to package caused by the leaked sugar. With the stabilizer for a frozen dessert of the present invention, a significantly stable structure can be formed, which reduces the occurrence of syneresis when a frozen dessert is melting, and reduces sugar leak; accordingly, during heat shock, the components in a frozen dessert are prevented from becoming uneven, and the frozen dessert is prevented from shrinking and adhering to the package, thus heat-shock resistance can be imparted to the frozen dessert.

[0187] Moreover, the addition of welan gum to a frozen dessert improves the shape formability of the frozen dessert. Thus the sharper edges can be shaped in the serving process of the soft-serve ice, which is prepared by squeezing softened ice cream after freezing out into a cone to form a cone-shape unique to soft-serve ice cream, followed by hardening, and its shape can be maintained until the soft-serve ice cream is completely hardened to the degree at which the ice cream is distributed or sold. This effect is useful not only in squeezing out ice cream into a cone, but also for frozen desserts obtained by sandwiching ice cream by food materials, such as monaka waffles or biscuits. When ice cream is squeezed out into a monaka waffle, a biscuit, or the like, the ice cream does not easily lose its shape. Thus, a sufficient amount of ice cream can be uniformly placed between monaka waffles or a biscuits. Moreover, when a food material other than ice cream, such as cooled sweet bean paste, sauce, or chocolate (e.g., in the form of solid or fluid, such as chocolate sauce), is further placed between monaka waffles, the shape of ice cream can also be maintained. Moreover, when a monaka waffle or biscuit that serves as a lid is placed from above, the shape of ice cream can also be maintained. Thus, a frozen dessert with a preferable shape as a sandwich-type frozen dessert can be produced. In summary, the present invention has excellent effects on frozen dessert production.

[0188] The frozen dessert of the present invention can be produced by adding elan gum described above in a typical production step of frozen desserts. For example, the frozen dessert can be produced by suitably selecting a necessary step from weighing and mixing of ingredients->heating (30 to 80 C.)->mixing and dissolving->filtration->homogenization->sterilization (sterilization at 68 C. for 30 minute or more; HTST sterilization; or UHT sterilization)->cooling (5 C. or below)->aging>adding flavor->freezing->packing->hardening. The stabilizer for a frozen dessert of the present invention can typically be weighed and mixed with other ingredients in the step of weighing and mixing ingredients.

[0189] It is preferable for the frozen dessert of the present invention that the soluble solids content is set within the range of 1 to 60 mass %, and more preferably 10 to 40 mass %. Components of the soluble solids are not particularly limited as long as they are water-soluble solids that are typically used in frozen desserts, and may be the same as such components of typical frozen desserts. Specifically, as long as the effects of the present invention are provided, at least one ingredient selected from the group consisting of water, fats and oils, fruit juice, proteins, sweeteners, nonfat milk solids, flavorings, acidulants, color additives, emulsifiers, and antioxidants, other than the welan gum described above, can be mixed and dissolved in predetermined proportions for use.

[0190] For the fat and oil, one member selected from vegetable fats and oils, milk fat such as butter, fractionated fats and oils thereof, hydrogenated fats and oils thereof, and transesterified fats and oils thereof may be used singly, or these may be used in a combination of two or more. Examples of vegetable fats and oils include coconut oil, palm oil, soybean oil, canola oil, cottonseed oil, corn oil, sunflower oil, olive oil, safflower oil, cacao butter, and palm kernel oil.

[0191] For the protein, typically, components containing milk-derived protein, such as cow milk, skimmed milk powder, whole milk powder, whole-milk sweetened condensed milk, sweetened condensed skimmed milk, condensed skimmed milk, or fresh cream; or egg-derived protein, such as egg whites, are suitably used.

[0192] Examples of the sweetener include sugar, such as sucrose, isomerized sugar, lactose, maltose, glucose, fructose, invert sugar, starch syrup, corn syrup solids, maltitol, honey, trehalose, palatinose, and D-xylose; sugar alcohols, such as xylitol, sorbitol, maltitol, and erythritol; and high-intensity sweeteners, such as sodium saccharine, cyclamate and its salt, acesulfame potassium, thaumatin, aspartame, sucralose, alitame, neotame, advantame, and stevioside contained in stevia extracts.

[0193] For the emulsifier, emulsifiers typically used in frozen desserts may be used. Examples include glycerin fatty acid esters (e.g., monoglycerin fatty acid ester, diglycerin fatty acid ester, organic acid monoglycerides of citric acid, lactic acid, or the like, polyglycerin fatty acid ester), sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin, saponins, polysorbates, and stearoyl lactate (sodium salts, calcium salts).

[0194] For the stabilizer for a frozen dessert of the present invention, other polysaccharides and the like may be used in combination as long as the effects of welan gum are not significantly hindered. Other polysaccharides are, for example, one member or two or more selected from glucomannan, galactomannan (e.g., locust bean gum, guar gum, and tara gum), tamarind seed gum, carrageenan, gum tragacanth, gum karaya, xanthan gum, deacylated gellan gum, native gellan gum, gum arabic, gum ghatti, macrophomopsis gum, agar, gelatin, pectin, curdlan, alginic acids (e.g., alginic acid and alginates), carboxy methylcellulose, methylcellulose, hydroxypropylcellulose, hydroxypropyl methylcellulose, microcrystalline cellulose, fermentation-derived cellulose, microfibrillated cellulose, soybean soluble polysaccharides, hydrolyzed gluten, and starches with interfacial activity.

[0195] Additionally, flavors and color additives for use in frozen desserts can be selected and used without limitations. Moreover, food ingredients used for nutritional enrichment, such as minerals (e.g., calcium), vitamins, catechins, and proteins; and insoluble solids for imparting variations of flavor and texture to frozen desserts, such as fruit flesh, nuts, cookies, chocolate, crouton, bread, and sauces, may be suitably added to the frozen dessert.

[0196] The substances (e.g., compositions) (particularly food), agents, methods, and production methods, and the like of the present invention can be understood, taking into consideration common technical knowledge, with reference to the descriptions in the present specification.

EXAMPLES

[0197] The following describes the present invention in detail with reference to the Examples and Test Examples below. However, the present invention is not limited to these Examples.

[0198] In the formulas, the unit of values is part by mass, unless otherwise specified.

[0199] The term part refers to part by mass, unless otherwise specified.

[0200] The expression % refers to mass %, unless otherwise specified.

[0201] In this specification, *1 indicates a product of San-Ei Gen F.F.I., Inc.

[0202] In this specification, *2 indicates a registered trademark of San-Ei Gen F.F.I., Inc.

[0203] The evaluation expression AA represents particularly excellent, A represents excellent, B represents good, and C represents poor.

[0204] The blank in each table indicates a blank for the Examples or Comparative Examples in the table (or in a group in the table).

Test Example 1-1: Acidified Milk Beverage

[0205] In accordance with the formula shown in the following Table 1-1, acidified milk beverages were prepared. Table 1-2 shows the type and amount of each foam stabilizer used. Table 1-2 also shows the viscosity, the shaking test evaluation, and the state after storage of the obtained acidified milk beverages.

TABLE-US-00001 TABLE 1-1 Skimmed Milk Powder 1.5 Sugar 7.0 Sucralose 0.002 Stabilizer for Acidified Milk Beverage 0.2 (HM Pectin SM-666*1) Stabilizer for Acidified Milk Beverage 0.3 (Soybean Soluble Polysaccharide SM- 1200*1) Foam Stabilizer See Table1-2 Trisodium Citrate 0.02 Citric Acid (Anhydrous) 0.2 Emulsifier (Maruzen Pharmaceuticals Co. 0.05 Ltd., Quillajanin C-100) With addition of Ion-Exchanged Water 100.0%

Preparation Method

[0206] Step 1) A 20% skimmed milk powder solution was prepared.
Step 2) A powdery mixture of sugar, a stabilizer for acidified milk beverages, a foam stabilizer for, and trisodium citrate was added to a container containing ion-exchanged water; and the mixture was dissolved with stirring at 80 C. for 10 minutes, and then cooled down to room temperature.
Step 3) Sucralose, the preparation obtained in step 1), citric acid, and an emulsifier were added to the preparation obtained in step 2) in this order, and the total amount was adjusted.
Step 4) After the temperature was increased to 75 C., homogenization was performed (first step: 10 MPa, second step: 5 MPa). When the temperature reached 93 C., the resulting product was hot-packed in a PET container.

TABLE-US-00002 TABLE 1-2 Shaking Test Immediate After Viscosity* After Standing for Foam Stabilizer Amount (mPa .Math. s) Shaking 10 Minutes Blank 9.5 A C (88 ml/) (88 ml/57 ml) Comparative Guar Gum 0.2% 20.6 A C Example 1-1 (VIS TOP*2 D-20*1) (82 ml/) (82 ml/58 ml) Comparative Fermentation-derived 0.5% 220.0 A B Example 1-2 cellulose blend (78 ml/) (75 ml/59 ml) (SAN ARTIST*2 PG*1) Example 1-1 Welan Gum 0.2% 175.0 A A (VIS TOP*2 W*1) (75 ml/) (75 ml/) *The viscosity measurement condition: B-type rotational viscometer at 5 C., 60 rpm **Shaking Test: The numerical values in the parentheses indicate the entire volume/the liquid layer portion volume.

Test Method

[0207] Step 1) 60 ml of the sample was placed in a 100-ml graduated cylinder so as not to whip.
Step 2) The cylinder was shaken up and down 30 times, and the state of the sample was observed immediately after shaking, and also observed after the sample was allowed to stand for 10 minutes.

Evaluation Method

[0208] A: There is no interface.
B: There is an interface, but it is pale and obscure.
c: There is a clear-cut interface.

Evaluation

[0209] Welan gum, guar gum, or fermentation-derived cellulose was added to the acidified milk beverages, and the foamability of the resulting beverage was examined by shaking it. Comparative Example 1-1, to which guar gum was added, exhibited separation of the foam and the liquid layer after the beverage was allowed to stand for 10 minutes. However, Example 1-1, in which welan gum was used, exhibited an effect equivalent to that of the case where fermentation-derived cellulose was used, although the amount of welan gum was smaller than that of fermentation derived cellulose; and a liquid layer was not formed, with the foam stably maintained, even after the beverage was allowed to stand for 10 minutes.

Test Example 1-2: Whipped Dessert

[0210] In accordance with the following formula shown in Table 1-3, whipped desserts were prepared. Table 1-4 shows the type and amount of each foam stabilizer used. Table 1-4 also shows the values of the viscosity and overrun of the dessert mixes, and evaluation result of foaming state, and foam retainability of the obtained whipped desserts.

TABLE-US-00003 TABLE 1-3 Milk 40.0 Fresh Cream 6.0 Coconut Oil 6.0 Skimmed Milk Powder 6.0 Sugar 10.0 Gelatin 1.8 (SPECIAL GELATIN*1) Foam Stabilizer See Table 1-4 Emulsifier (HOMOGEN*2 No. 897(F)*1) 0.2 Trisodium Citrate 0.1 Flavor (VANILLA FLAVOR No. 93-I*1) 0.1 With addition of Ion-Exchanged Water 100.0%

Preparation Method

[0211] Step 1) While ion-exchanged water, cow milk, fresh cream, and coconut oil were stirred, skimmed milk powder, sugar, gelatin, a foam stabilizer, the emulsifier, and trisodium citrate were added thereto, followed by stirring under heating for dissolution at 80 C. for 10 minutes.
Step 2) The flavor was added thereto, and the total amount was adjusted.
Step 3) Homogenization was performed (first step: 10 MPa, second step: 5 MPa) at 75 C.
Step 4) The resulting product was whipped in a hot-water bath at 60 C. with a handheld mixer for 3 minutes.
Step 5) The whipped product was packed in a container.
Step 6) The packed product was cooled and solidified.

TABLE-US-00004 TABLE 1-4 Comparative Comparative Comparative Comparative Foam Stabilizer Blank Example 1-3 Example 1-4 Example 1-5 Example 1-6 Example 1-2 Example 1-3 Xanthan Gum 0.1% 0.2% (SAN ACE*2 *1) Fermentation- 0.1% 0.2% derived Cellulose Blend (SAN ARTIST *2 PN*1) Welan Gum 0.1% 0.2% (VIS TOP*2 W*1) Viscosity of 17.1 mPa .Math. s 225 mPa .Math. s 374 mPa .Math. s 528 mPa .Math. s 840 mPa .Math. s 368 mPa .Math. s 940 mPa .Math. s Dessert Mix* Overrun 250% 72% 58% 40% 16% 72% 32% Foaming State Bubbles are A portion of Some bubbles Some bubbles There are A few There are completely bubble rise to the rise to the fewer bubbles rise fewer escape out remains, but upper side. upper side. bubbles, but to the upper bubbles, but of the many bubbles bubbles are side. bubbles are whipped rise to the retained retained dessert. upper side. well. well. Foam C Between C B B A Between B A Retainability and B and A *Viscosity Measurement Condition: B-type rotational viscometer, 60 C., 60 rpm Evaluation Criteria for Foam Retainability A: Bubbles are evenly present in the whipped dessert without moving. B: Some bubbles rise to the top, but the others stay inside the whipped dessert. C: Bubbles escape out of the whipped dessert.

Evaluation Results

[0212] With the use of welan gum, the whipped dessert was prepared without losing bubbles even after whipping at 60 C. This effect was equivalent to or higher than the effect of the case where fermentation-derived cellulose was used.

[0213] Generally, as the viscosity becomes higher, the overrun becomes lower. However, welan gum achieved a high overrun with a relatively high viscosity; the whipped dessert using welan gum exhibited a higher overrun and contained finer bubbles than the whipped dessert using fermentation-derived cellulose.

[0214] Although Example 1-2, to which welan gum was added in an amount of 0.1%, had a lower viscosity than the whipped dessert using fermentation-derived cellulose, Example 1-2 exhibited better dispersion of bubbles (Comparative Examples 1-5 and 1-6, to which fermentation-derived cellulose was added, had more bubbles in the upper portion). Bubbles were more likely to escape from the mix to which xanthan gum was added to provide viscosity (Comparative Examples 1-2 and 1-3), than the mix using welan gum or fermentation-derived cellulose.

Test Example 1-3: Fruit-Juice Beverage

[0215] In accordance with the formula shown in the following Table 1-5, fruit-juice beverages were prepared. Table 1-6 shows the type and amount of each foam stabilizer used. Table 1-6 also shows the viscosity, the evaluation results of shaking test, and the state after storage of the obtained fruit-juice beverages.

TABLE-US-00005 TABLE 1-5 Fruit Juice (Ehime Beverage Inc., Citrus 4.4 Mixed Fruit Juice 53R) High-Fructose Corn Syrup 5.5 Sugar 3.0 Foam Stabilizer See Table 1-6 L-ascorbic acid 0.03 Citric Acid (Anhydrous) 0.06 Flavor (ORANGE FLAVOR No. 2410*1) 0.10 Emulsifier (Maruzen Pharmaceuticals Co. 0.05 Ltd., Quillajanin C-100) With Addition of Ion-Exchanged Water 100.0%

Preparation Method

[0216] Step 1) A powdery mixture of sugar and a foam stabilizer was added to a container filled with high-fructose corn syrup and ion-exchanged water, and stirred for dissolution at 80 C. for 10 minutes, followed by cooling down to room temperature.
Step 2) L-ascorbic acid, fruit juice, citric acid, the flavor, and the emulsifier were added to the preparation obtained in step 1) in this order, and the total amount was adjusted.
Step 3) After the temperature was raised to 75 C., homogenization was performed (first step: 10 MPa, second step: 5 MPa). When the temperature reached 93 C., the resulting product was hot-packed in a PET container.

TABLE-US-00006 TABLE 1-6 Shaking Test** Immediately Viscosity* After After Standing Foam Stabilizer Amount (mPa .Math. s) Shaking for 10 Minutes Blank 6.0 A C (88 ml/) (80 ml/57 ml) Comparative HM Pectin 0.2% 7.5 A C Example 1-7 (SM-666*1) (88 ml/) (85 ml/57 ml) Comparative Fermentation-derived 0.2% 8.0 A C Example 1-8 Cellulose Blend (90 ml/) (88 ml/57 ml) (SAN ARTIST*2 PG*1) Comparative Xanthan Gum 0.2% 148.0 A B Example 1-9 (SAN-ACE*2 *1) (70 ml/) (65 ml/58 ml) Example 1-4 Welan Gum 0.2% 159.5 A A (VIS TOP*2 W*1) (75 ml/) (75 ml/) *Viscosity Measurement Condition: B-type rotational viscometer, 5 C., 60 rpm **Shaking Test: The values in the parentheses indicate the entire volume/the liquid layer portion volume.

Test Method

[0217] Step 1) 60 ml of the sample was placed in a 100-ml graduated cylinder so as not to whip.
Step 2) The cylinder was shaken up and down 30 times; and the state of the sample was observed immediately after shaking, and also observed after the sample was allowed to stand for 10 minutes.

Evaluation Method

[0218] A: There is no interface.
B: There is a interface, but it is pale and obscure.
c: There is a clear-cut interface.

Evaluation

[0219] Welan gum, high-methoxyl (HM) pectin, fermentation-derived cellulose, or xanthan gum were added to fruit-juice beverages respectively, and their formability after shaking was evaluated. Comparative Examples 1-7 to 1-9, to which HM pectin, fermentation-derived cellulose, or xanthan gum was added, exhibited separation of the foam and the liquid layer after the beverages were allowed to stand for 10 minutes. However, Example 1-4, in which welan gum was used, exhibited the functionality when added in an amount equivalent to that of HM pectin, fermentation-derived cellulose, or xanthan gum; and a liquid layer did not form, with the bubbles stably maintained, even after the beverage was allowed to stand for 10 minutes.

Test Example 1-4: Effervescent Powdered Drink Mix

[0220] In accordance with the formula shown in the following Table 1-7, effervescent powdered drink mixes that develop carbon dioxide to form foam were prepared.

TABLE-US-00007 TABLE 1-7 Sugars 5.0 Powdered Creamer (AGF, M-40R) 7.0 Thickener (SAN SUPPORT*2 SX-3*1) 4.0 Welan Gum (VIS TOP*2 W*1) 0.5 Foaming Agent 2.3 (GB MIX NO. 26173*1) Thickener (CARRAGEENAN Hi-pHive*1) 0.25 Citric Acid (CCA*1) 0.1 Color Additive (CAROTENE 0.1 POWDER 15-S*1) Flavor (SAN FIX*2 YOGURT No. 21226*1) 0.4 Flavor (SAN FIX*2 MANGO No. 2001F*1) 0.3 Sweetener (SAN SWEET*2 SA-8020*1) 0.05 Sweetener (SAN SWEET*2 SU-100*1) 0.006 Sweetener (SWEET UP*2 V-30*1) 0.01 Total 20.016 parts by mass

Preparation Method

[0221] A mixture of the powders described above was prepared. Subsequently, the mixture was added to 100 g of water at room temperature, and stirred manually for 30 to 60 seconds, thereby obtaining an effervescent beverage.

Evaluation

[0222] When the powders were added to water, bubbles immediately started to develop, and the beverage became entirely foamy in about 40 seconds. After stirring for 60 seconds, the entire beverage was foamy like a smoothie, and appeared as though it could be eaten with a straw or spoon. When eaten, the beverage exhibited a refreshing sourness and flavor. When the beverage was allowed to stand for one hour, syneresis, dissipation of bubbles, or the like did not occur, and the beverage was confirmed to be stable.

Test Example 1-5: Facial Cleanser

[0223] In accordance with the formula shown in the following Table 1-8, facial cleansers were prepared.

TABLE-US-00008 TABLE 1-8 Comparative Comparative Example Example Example Example 1-10 1-11 1-5 1-6 Sodium Cocoyl 18.0 18.0 18.0 18.0 Glycinate (30%) Sodium 10.0 10.0 10.0 10.0 Lauroamphoacetate (30%) Polyquaternium-39 0.1 0.1 0.1 0.1 1,3-Butylene Glycol 5.0 5.0 5.0 5.0 Glycerin 5.0 5.0 5.0 5.0 Methylparaben 0.1 0.1 0.1 0.1 Xanthan Gum 0.05 (SAN ACE*2 *1) Welan Gum 0.05 0.1 (VIS TOP*2 W*1) With Addition of 100.0% 100.0% 100.0% 100.0% Ion-Exchanged Water

Preparation Method

[0224] Step 1) Sodium cocoyl glycinate, sodium lauroamphoacetate, polyquarternium-39, 1,3-butylene glycol, glycerin, and methylparaben were placed in a container, and stirred at 60 C. for 10 minutes to dissolve the mixture.
Step 2) Xanthan gum or welan gum was added to ion-exchanged water, and stirred for dissolving.
Step 3) While the preparation obtained in step 2) was stirred, the preparation obtained in step 1) was gradually added thereto.
Step 4) 2.5 g of foam were ejected onto a filter paper with a foam pump.

Evaluation Method

[0225] The state of foam was visually observed for 10 minutes. Sensory evaluation was also performed for the texture of the foam. Further, after 10 minutes, the moisture that seeped through the filter paper was visually observed to evaluate syneresis. Table 1-9 shows the results.

TABLE-US-00009 TABLE 1-9 State of foam Texture Syneresis Comparative Immediately after Dry and not smooth Immediately after Example foaming, foam foaming, syneresis 1-10 gradually shrank. occurred. Comparative After 5 minutes from Slightly smooth After 7 minutes from Example foaming, foam foaming, syneresis 1-11 gradually shrank. occurred. Example Even after 10 minutes Smooth, with a dense, Even after 10 1-5 from foaming, foam creamy and full-bodied minutes from did not shrink, texture foaming, syneresis did not occur. Example Even after 10 minutes Smooth, with a dense, Even after 10 1-6 from foaming, foam creamy and full-bodied minutes from did not shrink. texture foaming, syneresis did not occur.

Evaluation

[0226] In Comparative Example 1-10, in which a polysaccharide thickener was not added, foam started to shrink immediately after foam formation. The texture of the foam was dry, and not smooth. Additionally, syneresis occurred immediately after foam formation.

[0227] In Comparative Example 1-11, in which xanthan gum was added, foam started to shrink after 5 minutes from foam formation, and the foam stability was poor. The texture of the foam was slightly smooth. syneresis occurred after 7 minutes from foam formation.

[0228] In Examples 1-5 and 1-6, to which welan gum was added, the facial cleansers had high stability without shrinkage of foam even after 10 minutes from foaming. The cleansers also had a smooth texture and a dense, creamy and full-bodied texture. Even after 10 minutes from foaming, syneresis did not occur.

Test Example 1-6: Spray Detergent

[0229] In accordance with the formulas shown in the following Table 1-10, spray detergents were prepared.

TABLE-US-00010 TABLE 1-10 Comparative Example 1-12 Example 1-7 Ethylenediaminetetraacetic Acid 18.0 18.0 Citric Acid 10.0 10.0 Sodium Alkylbenzene Sulfonate 0.1 0.1 Dodecyl Polyoxyethylene Ether 5.0 5.0 Ethyl Carbitol 5.0 5.0 Welan Gum (VIS TOP*2 W*1) 0.2 Sodium Hydroxide Suitable Suitable Amount Amount With Addition of Ion-Exchanged 100.0% 100.0% Water

Preparation Method

[0230] Step 1) Welan gum was added to ion-exchanged water, and stirred for dissolution.
Step 2) Ethylenediaminetetraacetic acid and citric acid were dissolved in ion-exchanged water, and pH was adjusted to 7 with sodium hydroxide.
Step 3) The preparation obtained in step 2), sodium alkylbenzene sulfonate, dodecyl polyoxyethylene ether, and ethyl carbitol were added to the preparation obtained in step 1), and mixed with stirring.
Step 4) The preparation obtained in step 3) was packed in a trigger-spray container.

Evaluation Method

[0231] The detergent was sprayed toward a vertically placed acrylic panel from 15 cm away. On this occasion, the detergent was sprayed such that foam is formed at the point of 22 cm in height of the acrylic panel, and the time period it takes until foam drop off to the bottom edge of the acrylic panel (0 cm in height) was determined to be a retention time.

Evaluation Results

[0232] In Comparative Example 1-12, to which welan gum was not added, the retention time was 15 seconds. However, in Example 1-7, to which welan gum was added, the retention time was 32 seconds, and the drop-off of the foam was noticeably suppressed.

Test Example 2-1: Baked Meringue

[0233] In accordance with the formula shown in the following Table 2-1, baked meringue was prepared. Table 2-2 shows the type and amount of each texture improver used. The whipped meringue was evaluated with respect to foamability, syneresis, and texture after baking; Table 2-2 also shows the results. The evaluation of syneresis was performed by packing whipped meringue in a pudding cup, allowing it to stand at 20 C. for 2 hours, and visually observing it. Regarding the texture after baking, a greater number of symbols + indicates a higher mark.

TABLE-US-00011 TABLE 2-1 Egg White 60.0 (g) Sugar 40.0 Salt 0.1 Texture Improver See Table 2-1 Ion-Exchanged Water 20.0

Preparation Method

[0234] Step 1) A texture improver was added to ion-exchanged water, and the mixture was stirred at 80 C. for 10 minutes, followed by cooling down to 10 C.
Step 2) Egg white was cooled to 10 C.
Step 3) Egg white, salt, and the preparation obtained in step 1) were placed in a bowl.
Step 4) The mixture was whipped with a handheld mixer for 1 minute.
Step 5) Sugar was added thereto over 30 seconds, and the mixture was further whipped for 1 minute.

Baking Method

[0235] Step 1) The whipped meringue was packed in a bag, and squeezed out to form a flower (or star) shape (3 g each) with the piping bag.
Step 2) The meringue was baked in an oven at 100 C.

TABLE-US-00012 TABLE 2-2 After Whipping Syneresis Amount (after being Texture After Baking (of the weight allowed to stand Perceived of batter before at 20 C. for 2 Meltability Uneven Texture Improver baking) hours) Crunchiness in Mouth Baking Blank Occurred in the ++ ++ ++ bottom Comparative Xanthan Gum 0.1 g Did not occur +++ ++ +++ Example 2-1 (SAN ACE*2 *1) (0.08%) Comparative Xanthan Gum 0.35 g Did not occur +++ + ++ Example 2-2 (SAN ACE*2 *1) (0.25%) Comparative Soybean Soluble 0.1 g Occurred +++ ++ + Example 2-3 Polysaccharide (0.08%) (SM-700*1) Comparative Soybean Soluble 1.0 g Occurred ++++ +++ + Example 2-4 Polysaccharide (0.83%) (SM-700*1) Comparative Microcrystalline 0.1 g Occurred ++++ + + Example 2-5 Cellulose Blend (0.08%) (Asahi Kasei Corporation, CEOLUS RC-N30) Comparative Microcrystalline 1.0 g Occurred ++++ + + Example 2-6 Cellulose Blend (0.83%) (Asahi Kasei Corporation, CEOLUS RC-N30) Example 2-1 Welan Gum 0.1 g Did not occur ++++ ++++ ++++ (VIS TOP*2 W*1) (0.08%) Example 2-2 Welan Gum 0.025 g Occurred +++ +++ +++ (VIS TOP*2 W*1) (0.02%) Example 2-3 Welan Gum 0.05 g Did not occur +++ +++ ++++ (VIS TOP*2 W*1) (0.04%) Example 2-4 Welan Gum 0.2 g Did not occur ++++ ++++ ++++ (VIS TOP*2 W*1) (0.17%) Example 2-5 Welan Gum 0.3 g Did not occur +++ +++ ++++ (VIS TOP*2 W*1) (0.25%) Example 2-6 Welan Gum 0.1 g Did not occur ++++ ++++ ++++ (VIS TOP*2 W*1) (0.08%) Soybean Soluble 0.1 g Polysaccharide (0.08%) (SM-700*1) Example 2-7 Welan Gum 0.1 g Did not occur ++++ ++++ ++++ (VIS TOP*2 W*1) (0.08%) Microcrystalline 0.1 g Cellulose Blend (0.08%) (Asahi Kasei Corporation, CEOLUS RC-N30)

Evaluation Results

[0236] In Comparative Example 2-1, in which xanthan gum was used, the texture after baking, in particular, the perceived meltability in the mouth, was better than the blank; however, the difference was minimal, and the effect was insufficient. Comparative Example 2-2, in which an increased amount of xanthan gum was used, exhibited improved crunchiness, but also exhibited strong stickiness unique to xanthan gum, with the perceived meltability in the mouth of baked meringue significantly lost.

[0237] Comparative Examples 2-3 and 2-4, in which a soybean soluble polysaccharide was used, exhibited improved crunchiness compared with the blank; however, the bubbles of the meringue became larger during baking, resulting in uneven baked meringue with a gritty texture.

[0238] Comparative Examples 2-5 and 2-6, in which a microcrystalline cellulose blend was used, exhibited poorer stability during baking than the cases where a soybean soluble polysaccharide was used, and the meringue was not evenly baked and had a gritty texture, with the syneresis in the bottom part burned like caramel.

[0239] In Examples 2-1 to 2-5, in which welan gum was used, meringue after baking exhibited better collapsibility than in Comparative Example 2-1, in which xanthan gum was added. Moreover, the texture of small fine bubbles of the meringue after baking was maintained; compared with the blank, the obtained baked meringue had a clearly better perceived meltability in the mouth and crunchy texture.

[0240] Example 2-6, in which welan gum and a soybean soluble polysaccharide were used in combination, and Example 2-7, in which welan gum and microcrystalline cellulose were used in combination, exhibited, due to the addition of welan gum, a decrease in uneven baking, which had been the problem for each case; and the obtained baked meringue had preferable crunchiness and perceived meltability in the mouth.

Test Example 2-2: Macaroon

[0241] In accordance with the formula shown in the following Table 2-3, macaroons were prepared. Table 2-4 shows the type and amount of each texture improver used. The texture of macaroon after baking was evaluated; Table 2-4 also shows the results.

TABLE-US-00013 TABLE 2-3 Egg White 100.0 (g) Almond Flour 100.0 Powder Sugar 160.0 Sugar 50.0 Texture Improver See Table 2-2

Preparation Method

[0242] Step 1) While stirring egg white cooled to 5 C. with a handheld mixer, sugar was gradually added thereto, and the mixture was beat until peaks formed, thereby preparing meringue.
Step 2) A sieved mixture of almond flour and powder sugar was added to the preparation obtained in step 1), and the mixture was well mixed with a rubber spatula until the entire mixture blended well. Then, the batter underwent the macaronage step until it became shiny.
Step 3) A baking paper was laid on a sheet pan, and the batter was squeezed out into a diameter of about 3 cm on the paper, and allowed to stand at room temperature for about 30 minutes to dry the surface of the batter.
Step 4) After the batter was baked in an oven at 210 C. for 2 minutes, the oven was cooled down to the temperature of 150 C., and the batter was further baked for 13 minutes.

TABLE-US-00014 TABLE 2-4 Amount (of the weight of batter before After Baking Texture Improver baking) Texture Blank Benchmark Comparative Xanthan Gum 0.2 g After chewing, Example 2-7 (SAN ACE*2 *1) (0.05%) stickiness was felt, with poor perceived meltality in the mouth. Example 2-8 Welan Gum 0.2 g Much crunchier, and (VIS TOP*2 W*1) (0.05%) better perceived meltality in the mouth than the blank.

Evaluation

[0243] In Comparative Example 2-7, in which xanthan gum was used, the macaroon was sticky, felt like it was adhering to the teeth when chewed, and the perceived meltability in the mouth was not particularly good, when compared with the blank. However, in Example 2-8, to which welan gum was added, the macaroon had a lighter and crunchier texture than the blank, with no stickiness. The perceived meltability in the mouth was also excellent.

Test Example 3-1: Lacto-ice

[0244] In accordance with the formula shown in the following Table 3-1, lacto-ice was prepared. Table 3-2 shows the type and amount of each stabilizer used, and the results of sensory evaluation. The prepared lacto-ice had a total solids content of 33.6%, a nonfat milk solids content of 8.6%, a vegetable fat content of 9.0%, and a degree of relative sweetness of 14.3.

TABLE-US-00015 TABLE 3-1 Sugar 13.5 Skimmed Milk Powder 9.0 Coconut Oil 9.0 Starch Syrup 3.0 Stabilizer See Table 3-1 Emulsifier 0.2 (HOMOGEN*2 DM-S*1) With addition of Ion- 100.0% Exchanged Water

Preparation Method

[0245] Step 1) While starch syrup and water were stirred, a powder mixture of sugar, skimmed milk powder, a stabilizer, and the emulsifier prepared beforehand was added thereto, and the mixture was heated with stirring.
Step 2) After the temperature reached 80 C., coconut oil was added, and the mixture was stirred to dissolve the components for 10 minutes with the temperature maintained.
Step 3) After the total amount was adjusted with water, homogenization was performed (first step: 10 MPa, second step: 5 MPa).
Step 4) After having been cooled down to 5 C. or below, the homogenized mix was aged overnight.
Step 5) Freezing (overrun: about 80%) was performed, and the resulting product was packed in a cup and rapidly frozen at 40 C.

TABLE-US-00016 TABLE 3-2 NO. Stabilizer Amount Sensory Evaluation Results Blank The ice crystals were very coarse, and the lacto-ice had a gritty texture. Example 3-1 Welan Gum 0.05% Compared with the blank, the lacto-ice had a decreased ice crystalline texture, and had a full-bodied texture. Example 3-2 0.10% The lacto-ice had a stronger bodying sensation than Example 3-1, exhibiting excellent perceived meltability in the mouth. Example 3-3 0.25% The lacto-ice was smoother and had a better bodying sensation than Example 3-2, exhibiting excellent perceived meltability in the mouth. Example 3-4 0.50% The lacto-ice had a richer texture than Example 3-3, exhibiting excellent mouth-melt. Comparative Xanthan Gum 0.25% The lacto-ice lingered in the mouth, with very Example 3-1 poor perceived meltability in the mouth and flavor release. Comparative Guar Gum 0.25% The lacto-ice had a lighter texture than Example Example 3-2 3-3 at chewing, but the perceived meltability in the mouth was poor. Comparative Locust Bean 0.25% The lacto-ice had less viscosity than Example 3- Example 3-3 Gum 3, with weak bodying sensation. Comparative Tamarind 0.15% The lacto-ice exhibited poor flavor release, and Example 3-4 Seed Gum 0.10% had a slightly dry texture. Locust Bean Gum Welan Gum: VIS TOP *2 W*1 Xanthan Gum: SAN ACE*2 *1 Guar Gum: VIS TOP*2 D-20*1 Locust Bean Gum: VIS TOP*2 D-30*1 Tamarind Seed Gum: VIS TOP*2 D-2032*1

Evaluation

[0246] As shown in Table 3-2, adding welan gum to lacto-ice imparts smoothness and body to the lacto-ice. Compared with conventionally used polysaccharides, welan gum can prepare lacto-ice that has excellent perceived meltability in the mouth and a much cleaner, pleasant sharpness.

Test Example 3-2: Syneresis Suppression Test on Lacto-Ice

[0247] In the production of lacto-ice, a comparative test was performed using polysaccharides that are typically used in expectation of a syneresis suppression effect. In accordance with the formula of lacto-ice shown in the following Table 3-3, a stabilizer was added as indicated in Table 3-4, and lacto-ice was prepared in the same manner as the preparation method in Test Example 3-1.

[0248] Table 3-4 shows the type and amount of each stabilizer used, the viscosity of the mixes, and the results of syneresis suppression evaluation.

TABLE-US-00017 TABLE 3-3 Sugar 13.5 Skimmed Milk Powder 9.0 Coconut Oil 9.0 Starch Syrup 3.0 Locust Bean Gum 0.15 (VIS TOP*2 D-30*1) Stabilizer See Table 3-2 Emulsifier 0.2 (HOMOGEN*2 DM-S*1) With addition of Ion- 100.0% Exchanged Water

Syneresis Suppression Evaluation

[0249] The obtained lacto-ice was placed on filter paper at room temperature (25 C.), and allowed to stand. After 60 minutes, the mass of the filter paper was measured, and a syneresis rate was calculated using the following equation. Table 3-4 shows the results.

A syneresis rate=the amount of water absorbed by the filter paper/the mass of lacto-ice100

(the amount of water absorbed by the filter paper=the mass of the filter paper after 60 minutesthe initial mass of the filter paper)

TABLE-US-00018 TABLE 3-4 Syneresis Viscosity of the Rate mixes Stabilizer Amount (%) (mPa .Math. s) Sensory Evaluation Blank 11.5 99 The lacto-ice had a grainy texture caused by large ice crystals, with less smoothness and bodying sensation. Example 3-5 Welan Gum 0.03% 6.5 217 The lacto-ice had smoothness and body, with excellent perceived meltability in the mouth. Comparative Xanthan Gum 0.03% 9.4 313 The lacto-ice had a grainy texture caused Example 3-5 by large ice crystals. Bodying sensation and smoothness of the lacto-ice are not so bad, nevertheless the perceived meltability in the mouth was considerably bad. Comparative Native Gellan 0.03% 8.0 376 The lacto-ice had a bodying sensation, Example 3-6 Gum thickness and smoothness, but the perceived meltability in the mouth was poor. Comparative Carrageenan 0.045% 9.5 1294 The lacto-ice had a bodying sensation and Example 3-7 smoothness, but the perceived meltability in the mouth was poor. Viscosity Measurement Conditions: BL-type viscometer, suitably selected rotors, 5 C., 60 rpm Locust Bean Gum: VIS TOP*2 D-30*1 Welan Gum: VIS TOP*2 W*1 Xanthan Gum: SAN ACE*2 *1 Native Gellan Gum: KELCOGEL LT100*1 Carrageenan: CARRAGEENAN CSI-1(F)*1

Evaluation

[0250] The results indicate that welan gum has a better syneresis suppression effect than native gellan gum, which has been known to have the most potent syneresis suppression effect on frozen desserts.

[0251] Specifically, the lacto-ice of Example 3-5 exhibited the lowest syneresis rate, and the viscosity of the mix was acceptable, which did not make it difficult to handle the lacto-ice when prepared.

[0252] The blank, however, exhibited a low viscosity of the mix, with a high syneresis rate, which did not make it difficult to handle the lacto-ice though; the syneresis was not suppressed. Although Comparative Examples 3-5 to 3-7 exhibited a higher viscosity than Example 3-5, their syneresis rate was higher than that of Example 3-5, and the perceived meltability in the mouth was poor.

[0253] From the results above, it is inferred that the use of welan gum can prevent a prepared frozen dessert with a covering that absorbs moisture, such as monaka ice cream from becoming moist by water generated by syneresis and degrading in texture.

[0254] Polysaccharides, which have a syneresis suppression effect, generally have high viscosity, and frozen desserts to which a high syneresis suppression effect has been imparted by them are likely to have a heavy texture. However, welan gum, despite having a strong syneresis suppression effect, enabled preparation of a frozen dessert with excellent perceived meltability and clean sensation.

[0255] Lacto-ice to which locust bean gum, guar gum, or tamarind seed gum was added in an amount of 0.2% and lacto-ice to which welan gum was added in an amount of 0.025 to 0.25% as shown in Table 3-5 were compared in terms of their syneresis rate. Table 3-5 shows the amount of each polysaccharide and syneresis rate.

TABLE-US-00019 TABLE 3-5 Example Example Example Example Example Example Comparative Comparative Comparative Amount (%) Blank 3-6 3-7 3-8 3-9 3-10 3-11 Example 3-8 Example 3-9 Example 3-10 Welan Gum 0.025 0.05 0.1 0.15 0.2 0.25 Locust Bean 0.2 Gum Guar Gum 0.2 Tamarind 0.2 Seed Gum Syneresis 17.3 11.0 8.6 8.0 5.8 5.0 4.3 11.5 12.9 10.4 Rate Welan Gum: VIS TOP*2 W*1 Locust Bean Gum: VIS TOP*2 D-30*1 Guar Gum: VIS TOP*2 D-20*1 Tamarind Seed Gum: VIS TOP*2 D-2032*1

Evaluation Results

[0256] Examples 3-6 to 3-11, to which welan gum was added, exhibited significantly less syneresis than the blank product. Although Comparative Examples 3-8 to 3-10, to which locust bean gum, guar gum, or tamarind seed gum alone was added, exhibited less syneresis than the blank product, the effect was substantially equivalent to that of Example 3-6, in which 0.025% of welan gum was added.

Test Example 3-3: Foamability Test on Lacto-Ice

[0257] A comparative test was performed with polysaccharides used in the production of lacto-ice in expectation of improving the foamability.

[0258] In accordance with the same formula as in Test Example 3-1, but with the stabilizers shown in Table 3-6, lacto-ice was prepared in the same manner as the preparation method in Test Example 3-1. Table 3-6 shows the type and amount of each stabilizer used and the results of appearance evaluation, which was performed for evaluating the shape formability.

Preparation Method

[0259] Lacto-ice was prepared in accordance with the same procedure and operation as in Test Example 3-1.

Experiment Operation

[0260] Lacto-ice that had been subjected to freezing was packed in a piping bag, and squeezed out in a cone shape on a filter paper. 1 minute, 3 minutes, and 5 minutes after the lacto-ice was squeezed out, the change in shape was visually observed. Table 3-6 shows the results.

TABLE-US-00020 TABLE 3-6 Compar- Compar- Compar- Compar- ative ative ative ative Example Example Example Example Example Example Example Example Example Example Amount (%) Blank 3-12 3-13 3-14 3-15 3-16 3-17 3-11 3-12 3-13 3-14 Welan Gum 0.025 0.05 0.1 0.15 0.2 0.25 Locust Bean 0.25 Gum Guar Gum 0.25 Tamarind 0.25 Seed Gum Xanthan 0.25 Gum Appearance Evaluation After 1 9 10 10 10 10 10 10 9 9 9 10 minute After 3 5 9 9 9 9 9 10 4 4 6 6 minutes After 5 3 7 8 7 8 8 9 2 2 4 4 minutes Appearance Evaluation --- the edge sharpness, surface smoothness, etc., of the squeezed-out lacto-ice were visually observed, and rated on a scale of 1 to 10 with 10 being the best and 1 being the worst (the worst is the state of the blank at the 10-minute point after it was squeezed out). Welan Gum: VIS TOP*2 W*1 Locust Bean Gum: VIS TOP*2 D-30*1 Guar Gum: VIS TOP*2 D-20*1 Tamarind Seed Gum: VIS TOP*2 D-2032*1 Xanthan Gum: SAN ACE*2 *1

Evaluation

[0261] Lacto-ice to which welan gum was added had a stiff peak with sharp edges immediately after being squeezed out, and was excellent in shape formability. Additionally, since the shape was maintained even for 5 minutes after the lacto-ice was squeezed out, the lacto-ice was able to proceed to the subsequent production step without losing its shape after being squeezed into a cone or monaka waffle; thus, the lacto-ice was confirmed to have a preferable effect from a production perspective. Comparative Examples 3-11 to 3-14, in which other polysaccharides were used, were slightly inferior in the shape immediately after the lacto-ice was squeezed out, even with a larger amount of polysaccharides than welan gum. Moreover, after 3 minutes, the lacto-ice lost the edges of the peak and the cone shape, failing to maintain the preferable shape.

Test Example 3-4: Ice Pop

[0262] In accordance with the formulas shown in the following Tables 3-7 and 3-9, soda-flavored ice pops and milk-flavored ice pops were prepared. The ice pops were evaluated for the suppression effect on sugar leak. Table 3-8 shows the type and amount of the stabilizer added, and the amount of sugar leak for the soda-flavored ice pop. Table 3-10 shows the type and amount of the stabilizer added, and the results of texture evaluation for the milk-flavored ice pop.

TABLE-US-00021 TABLE 3-7 High-Fructose Corn Syrup 11.0 Sugar 8.0 Color Additive (Food Blue 0.0001 No. 1) Citric Acid (Anhydrous) 0.1 Stabilizer See Table 3-8 Flavor 0.1 (CHAMPAGNE CIDER EXTRACT*1) With addition of Ion- 100.0% Exchanged Water

Preparation Method

[0263] Step 1) While high-fructose corn syrup and water were stirred, a mixture of sugar and a stabilizer prepared beforehand was added thereto, and the resulting mixture was stirred for dissolution at 80 C. for 10 minutes, followed by cooling down to 5 C. or below.
Step 2) Citric acid, the color additive, and the flavor were added to the preparation obtained in step 1), and the total amount was adjusted with water.
Step 3) The preparation obtained in step 2) was packed in ice molds (80 g each), and hardened at 30 C.

Sugar Leak Evaluation

[0264] The prepared sample products were sandwiched by a filter paper, placed in bags, sealed, and stored upright at 15 C. for 3 days. After storage, the change in weight of each filter paper was measured, and the change of weight was determined to be the amount of leaked sugar.

TABLE-US-00022 TABLE 3-8 Amount Amount of Leaked Stabilizer (%) Sugar (g) Blank 3.02 Example 3-18 Welan Gum 0.03 1.10 Example 3-19 0.05 0.80 Example 3-20 0.1 0.53 Example 3-21 0.2 0.34 Example 3-22 0.3 0.30 Comparative Carrageenan 0.03 1.85 Example 3-15 Comparative 0.05 1.07 Example 3-16 Comparative 0.1 0.34 Example 3-17 Comparative Tamarind Seed Gum 0.2 0.90 Example 3-18 Comparative 0.3 0.55 Example 3-19 Welan Gum: VIS TOP*2 W*1 Carrageenan: CARRAGEENAN CS-613*1 Tamarind Seed Gum: VIS TOP*2 D-2032*1

TABLE-US-00023 TABLE 3-9 Skimmed Milk Powder 9.0 Sugar 11.0 Coconut Oil 8.0 Starch Syrup 5.0 Emulsifier 0.2 (HOMOGEN*2 DM-S*1) Stabilizer See Table 3-10 Flavor 0.1 (VANILLA FLAVOR No. 93-1*1) With addition of Including 100.0% Ion-Exchanged Water

Preparation Method

[0265] Step 1) While coconut oil, starch syrup and water were stirred, a mixture of sugar, skimmed milk powder, the emulsifier, and a stabilizer prepared beforehand was added thereto, and the mixture was stirred for dissolution at 80 C. for 10 minutes.
Step 2) After the total amount was adjusted, the mixture was homogenized (first homogenization at 10 MPa, second homogenization at 5 MPa), followed by cooling down to 5 C.
Step 3) The flavor was added to the preparation obtained in step 2), and the resulting product was packed in ice molds, 80 g each, and hardened at 30 C.

TABLE-US-00024 TABLE 3-10 Stabilizer Amount (%) Evaluation Blank Crisp and hard at first bite. Example 3-23 Welan Gum 0.05 Smoother and richer than the blank. Example 3-24 0.1 Richer than the blank, moderately smoother than Example 3-23, with no unpleasant slimy texture. Example 3-25 0.2 Less crisp than the blank and Examples 3-23 and 3-24, having a soft and smooth texture at first bite, with no unpleasant slimy texture. Example 3-26 0.3 Less crisp than the blank and Examples 3-23 to 3-25, having a softer and smoother texture than Example 3-25 with no unpleasant slimy texture. Excellent in flavor compared with Comparative Examples 3-20 and 3-21. Comparative Tamarind Seed Gum 0.2 Having a slightly hard texture, crisp, with an Example 3-20 odor derived from the polysaccharide. Comparative Tamarind Seed Gum 0.2 Having a soft texture, but having an odor Example 3-21 Locust Bean Gum 0.1 derived from the polysaccharide. Welan Gum: VIS TOP*2 W*1 Locust Bean Gum: VIS TOP*2 D-30*1 Tamarind Seed Gum: VIS TOP*2 D-2032*1

Evaluation

[0266] In the soda-flavored ice pops of Table 3-7, the addition of welan gum exhibited an effect equivalent to or higher than the effect of the conventionally used carrageenan, which has a profound suppression effect on sugar leak in frozen desserts. In particular, even a small amount of welan gum (Examples 3-18 and 3-19) exhibited a great effect, suggesting that welan gum is more effective than carrageenan. Moreover, while carrageenan resulted in a slightly hard texture, welan gum gave a light crunchy texture, making the ice pop easy to bite. Generally, when a stabilizer is added in an amount of about 0.3%, a flavor derived from the stabilizer is perceived, deteriorating the flavor release. However, when welan gum in an amount of about 0.3% was added (Example 3-22), the prepared ice pop had a cooling sensation and excellent flavor, with ignorable flavor of welan gum.

[0267] Polysaccharides generally reduce the crispness when an ice pop is bitten and give a soft texture, but also impart high viscosity; the use of less viscous polysaccharides may result in a crisp or hard texture. Regarding the milk-flavored ice pops of Table 3-9, the prepared milk-flavored ice pops to which welan gum was added (Examples 3-23 to 3-26), however, had excellent perceived meltability in the mouth, with a sharp aftertaste. When chewed, the ice pops were soft, and also had an excellent flavor with smoothness and richness.

Test Example 3-5: Sherbet Bar

[0268] In accordance with the formula shown in the following Table 3-11, sherbet bars were prepared, and the sugar leak suppression effect and the texture were evaluated. Table 3-12 shows the type and amount of each stabilizer added, and the results of texture evaluation.

TABLE-US-00025 TABLE 3-11 High-Fructose Corn Syrup 13.0 Starch Syrup 8.0 Sugar 3.0 5-fold Concentrated Apple 4.0 Fruit Juice (Clarified) Citric Acid (Anhydrous) 0.2 Stabilizer See Table 3-12 Flavor 0.1 (APPLE FLAVOR No. 72118*1) Color Additive 0.015 (SAN YELLOW*2 No. 2AU*1) With addition of Ion- 100.0% Exchanged Water

Preparation Method

[0269] Step 1) While high-fructose corn syrup, starch syrup, and ion-exchanged water were stirred, a mixture of sugar and a stabilizer prepared beforehand was added thereto, and the mixture was stirred for dissolution at 80 C. for 10 minutes, followed by cooling down to 5 C. or below.
Step 2) Fruit Mice, citric acid, the color additive, and the flavor were added to the preparation obtained in step 1), and the total amount was adjusted with water.
Step 3) Freezing (overrun: about 8%) was performed, and the resulting product was packed in ice molds, and hardened at 30 C.

Sugar Leak Evaluation

[0270] The prepared sample products were sandwiched by a filter paper, placed in bags, sealed, and stored upright at 15 C. for 4 days. Sugar leak was evaluated based on the change in weight of each filter paper after storage.

TABLE-US-00026 TABLE 3-12 Evaluation Amount of Pleasant Sugar Leak Icy NO. Stabilizer Amount (g) Feeling Flavor Blank 4.90 10 10 Example 3-27 Welan Gum 0.05% 0.73 10 10 Example 3-28 0.1% 0.41 9 9 Example 3-29 0.2% 0.36 7 8 Comparative Carrageenan 0.1% 0.50 6 7 Example 3-22 (1) Comparative Carrageenan 0.1% 0.43 3 6 Example 3-23 (2) Comparative Tamarind 0.1% 0.71 4 4 Example 3-24 Seed Gum Welan Gum: VIS TOP*2 W*1 Carrageenan (1): CARRAGEENAN CS-613*1 Carrageenan (2): CARRAGEENAN CSI-1(F)*1 Tamarind Seed Gum: VIS TOP*2 D-2032*1

Evaluation Criteria

[0271] Evaluation was performed on a scale of 1 to 10 (11-grade evaluation including 0). The strongest grainy and icy texture is rated 10 and none of such a texture is 0; regarding the flavor, excellent flavor release is rated 10, and a strong stabilizer-derived odor with no flavor release is rated 0.

Evaluation

[0272] The addition of welan gum significantly reduced sugar leak caused by heat shock, and improved the heat-shock resistance. The prepared sherbets had almost no slimy texture or stringiness, unique to polysaccharides, but had a pleasant icy texture (Examples 3-27 to 3-29). Although the use of other polysaccharides somewhat exhibited a suppression effect on sugar leak, the pleasant icy texture was lost, with the flavor release also deteriorated (Comparative Examples 3-22 to 3-24).

[0273] It has been an issue that during the time from immediately after freezing to hardening, the separation of the sherbet mix occurs (while frozen ice and foam float to form an upper layer, the liquid portion of the mix, due to a large specific gravity, forms a lower layer). However, in Examples 3-27 to 3-29, to which welan gum was added, the separation did not occur, and visual observation confirmed homogeneous sherbet bars.

Test Example 3-6: Shaved Ice

[0274] In accordance with the formulas shown in the following Tables 3-13 and 3-15, soda-flavored and milk-flavored shaved ice was prepared. Tables 3-14 and 3-16 show the type and amount of each stabilizer used, viscosity of syrup, overrun, ice dispersibility (only for soda-flavored), and the results of scoopability evaluation.

TABLE-US-00027 TABLE 3-13 Sugar 22.0 Starch Syrup 12.0 High-Fructose Corn Syrup 10.0 Color Additive (Food Blue 0.0002 No. 1) Citric Acid (Anhydrous) 0.2 Stabilizer See Table 3-14 Flavor 0.2 (CHAMPAGNE CIDER EXTRACT*1) With addition of Ion- 100.0% Exchanged Water

Preparation Method

[0275] Step 1) While starch syrup, high-fructose corn syrup, and water were stirred, a mixture of sugar and a stabilizer prepared beforehand was added thereto, and the mixture was stirred for dissolution at 80 C. for 10 minutes, followed by cooling down to 5 C.
Step 2) Citric acid, the color additive, and the flavor were added to the preparation obtained in step 1), and the total amount was adjusted.
Step 3) ice was shaved with an ice shaver, and the shaved ice and the syrup (the preparation obtained in step 2)) were mixed with a handheld mixer for 30 seconds such that the ratio of ice to syrup was 1/1. The resulting product was packed in a container, and hardened at 40 C.

Ice Dispersibility Evaluation

[0276] 100 ml of the mixture solution of ice and syrup (the preparation in step 3) before hardening) was filled into a 100-ml graduated cylinder, and the dispersed state of ice was observed. The ice dispersibility refers to a boundary line between the syrup and the ice (a distance from the bottom of the graduated cylinder: mm) recorded at the 5-minute point after the resulting product was filled into the graduated cylinder. A higher value of ice dispersibility means that the mixture is easy to separate after mixing of syrup and ice.

[0277] The scoopability was evaluated based on the hand feeling in inserting a spoon into the prepared shaved ice.

TABLE-US-00028 TABLE 3-14 Ice Amount Viscosity Overrun Dispersibility NO. Stabilizer (%) (mPa .Math. s) (%) (mm) Scoopability Blank 9.6 5.7 10 Very hard and difficult to scoop Example 3-30 Welan Gum 0.05 51 10.6 8 Scoopability was better than in the blank, and equivalent to that in Comparative Example 3-25 Example 3-31 0.1 106 12.3 8 Scoopability was better than in Comparative Example 3-25 Example 3-32 0.2 276 19.5 2 Scoopability was better than in Example 3-31 Example 3-33 0.3 467 22.2 0 Scoopability was better than in Example 3-32 Example 3-34 0.5 1052 25.5 0 Scoopability was better than in Example 3-33 Comparative Locust: Bean Gum 0.1 628 11.2 3 Scoopability was better than in the Example 3-25 Carrageenan 0.1 blank, and equivalent to that in Example 3-30 Viscosity Measurement Condition: B-type rotational viscometer, 5 C., 60 rpm Welan Gum: VIS TOP*2 W*1 Locust Bean Gum: VIS TOP*2 D-30*1 Carrageenan: CARRAGEENAN CSI-1(F)*1

Evaluation Results

[0278] In the case of the formula of soda-flavored shaved ice in Table 3-13, the higher the amount of welan gum added, the higher the overrun obtained, moreover, the ice dispersibility also improved. These improvements are preferable effects because they improve the production efficiency of shaved ice.

[0279] Additionally, compared with Comparative Example 3-25, which was formed weak gel to impart a dispersibility to ice, Examples 3-30 and 3-31 exhibited highly improved ice dispersibility even with a low viscosity, and the overrun was also excellent. Example 3-30 exhibited scoopability substantially equivalent to that of Comparative Example 3-25. However, despite its low viscosity, Example 3-30 exhibited an overrun substantially equivalent to that of Comparative Example 3-25. Moreover, although Example 3-31 had an overrun substantially equivalent to that of Comparative Example 3-25, the scoopability was excellent.

TABLE-US-00029 TABLE 3-15 Whole-Milk Sweetened Condensed Milk 24.0 High-Fructose Corn Syrup 16.0 Sugar 8.0 Skimmed Milk Powder 5.5 Emulsifier 0.05 (HOMOGEN*2 DM-S*1) Stabilizer See Table 3-16 Flavor 0.1 (CONDENSED MILK BASE *1) With addition of Ion-Exchanged Water 100.0%

Preparation Method

[0280] Step 1) While whole-milk sweetened condensed milk, high-fructose corn syrup, and water were stirred, a mixture of sugar, skimmed milk powder, the emulsifier, and a stabilizer prepared beforehand was added thereto, and the mixture was stirred for dissolution at 80 C. for 10 minutes.
Step 2) The total amount was adjusted, and homogenized (first step: 10 MPa, second step: 5 MPa), followed by cooling down to 5 C.
Step 3) The flavor was added to the preparation obtained in step 2).
Step 4) Ice was shaved with an ice shaver, and the shaved ice and syrup (the preparation obtained in step 3)) were mixed with a handheld mixer for 30 seconds such that the ratio of ice to syrup was 1/1. The resulting product was packed in a container, and hardened at 40 C.

TABLE-US-00030 TABLE 3-16 Viscosity Stabilizer Amount (%) (mPa .Math. s) Overrun (%) Scoopability Blank 16 12.9 Hard Example 3-35 Welan Gum 0.05 67 16.5 Scoopability was better than in the blank and Comparative Example 3-23 Example 3-36 0.1 167 19.7 Scoopability was better than in Example 3- 35 Example 3-37 0.2 410 21.8 Scoopability was slightly better than in Example 3-36 Example 3-38 0.25 593 24.7 Scoopability was slightly better than in Example 3-37 Comparative Locust Bean Gum 0.1 205 17.6 Scoopability was better than in the blank Example 3-26 Carrageenan 0.1 Welan Gum: VIS TOP*2 W*1 Locust Bean Gum: VIS TOP*2 D-30*1 Carrageenan: CARRAGEENAN CSI-1(F)*1

Evaluation

[0281] In the case of the formula of milk-flavored shaved ice shown in Table 3-15, as with the formula of soda-flavored shaved ice, the addition of welan gum improved the overrun and scoopability. As the overrun increased, the texture became lighter. The better scoopability made it possible to scoop out shaved ice with less force, making it easier to eat the shaved ice. Moreover, although Example 3-35 exhibited an overrun substantially equivalent to that in Comparative Example 3-26, the scoopability was excellent, and the shaved ice was easier to eat.

Test Example 3-7: Frozen Beverage

[0282] In accordance with the formula shown in Table 3-17, frozen beverages were prepared. The melting rate and Brix of the resulting meltwater were measured over time during melting of the prepared frozen beverages. Table 3-18 shows the type and amount of each stabilizer added, and the evaluation results.

TABLE-US-00031 TABLE 3-17 High-Fructose Corn Syrup 20.0 5-fold Concentrated Citrus Mixed 1.0 Fruit Juice Stabilizer See Table 3-18 Color Additive (Food Blue No. 1) 0.0002 Citric Acid (Anhydrous) Added until a predetermined pH Flavor 0.1 (ORANGE EXTRACT No. 51237*1) Color Additive 0.02 (CAROTENE BASE No. 35468*1) With addition of Ion-Exchanged Water 100.0%

Preparation Method

[0283] Step 1) While high-fructose corn syrup and ion-exchanged water were stirred, a stabilizer was added thereto, and the mixture was stirred for dissolution at 80 C. for 10 minutes.
Step 2) 5-fold concentrated citrus mixed fruit juice, citric acid, the flavor, and the color additive were added to the preparation obtained in step 1), and the total amount was adjusted.
Step 3) The resulting product was heated up to 95 C., and hot water was added to compensate for evaporated water, followed by hot-packing in a 200 ml-PET bottle.
Step 4) After cooling, the product was hardened at 20 C. in a thermostatic chamber, thereby obtained a frozen beverage.

Measurement of Change in Brix of Meltwater

[0284] The frozen beverage adjusted to 20 C. was opened, and the easiness of squeezing the beverage out of the bottle was evaluated. The evaluation of the easiness of squeezing out the frozen beverage was performed based on the easiness of pushing out the content by squeezing the bottle by hand.

[0285] The evaluation is ranked in the order of AA>A>B>B/c>c based on easiness to squeeze out the beverage.

[0286] Other PET bottles of the frozen beverages were opened, turned upside-down, and allowed to stand at room temperature (27 C.) for 2 hours and 30 minutes. The resulting meltwater of the frozen beverages were collected every 10 minutes, and the Brix was measured with a digital saccharimeter (Atago Co., Ltd., PR-101a). The beverages were ranked by measuring the difference in

[0287] Brix between the beginning and the end of the obtained meltwater in accordance with the following criteria. Table 3-18 shows the results. FIGS. 1 to 3 show the Brix values in graphs.

Evaluation Criteria

[0288] A: The difference in Brix between the beginning and the end of the obtained meltwater is less than 10.
B: The difference in Brix between the beginning and the end of the obtained meltwater is 10 or more and less than 20.
c: The difference in Brix between the beginning and the end of the obtained meltwater is 20 or more.

TABLE-US-00032 TABLE 3-18 Easiness of Amount Squeezing Out the Stabilizer (%) pH Beverage Change in Brix Evaluation Blank 2.6 C 28.0 C 3.1 C 41.0 C 3.6 C 20.0 C Example 3-39 Welan Gum 0.05 2.6 B 3.5 A (VIS TOP*2 W*1) 3.1 B 4.6 A 3.6 B 6.2 A Example 3-40 0.10 2.6 A 2.7 A 3.1 A 3.8 A 3.6 A 4.5 A Example 3-41 0.20 2.6 A A Comparative Xanthan Gum 0.10 2.6 B/C 22.0 C Example 3-27 (SAN ACE*2 NXG-C*1) 3.1 B/C 32.7 C 3.6 B/C 14.4 B Viscosity Measurement Condition: B-type Rotational Viscometer, 5 C., 60 rpm

Evaluation Results

[0289] In Example 3-39, to which welan gum was added, the frozen beverage was easily squeezed out within the pH range of 2.6 to 3.6 without being affected by the pH change. Additionally, there was substantially no change in the Brix of the meltwater, and the frozen beverage was confirmed to have a consistent taste from the beginning to the end of drinking.

[0290] The blank product, however, exhibited a great difference in the Brix between the two points at low melting rate and high melting rate irrespective of pH, and the taste was confirmed to significantly change from the beginning to the end of drinking. The resulting frozen beverage was also difficult to squeeze out from the bottle. Comparative Example 3-27, in which xanthan gum, used in frozen beverages, was added as a stabilizer, exhibited a smaller effect in narrowing the difference in the Brix than the cases where welan gum was used as a stabilizer. The frozen beverage of Comparative Example 3-27 was easier to squeeze out from the bottle than the blank, but was still not in a favorable condition to drink.

Test Example 3-8: Lacto-Ice (Combinational Use of Welan Gum and a Polysaccharide)

[0291] In accordance with the formula and preparation method of Test Example 3-1, lacto-ice was prepared. The effects of the use of welan gum and a polysaccharide in combination (shape formability, shape retention, and syneresis suppression) were evaluated.

Evaluation Methods

[0292] The obtained lacto-ice was evaluated for shape formability, shape retention, and syneresis suppression.

Evaluation of Shape Formability

[0293] The lacto-ice that had been subjected to freezing was packed in a piping bag, and squeezed out into a cone shape on a filter paper. The change in shape over time was observed (after 1 minute and after 5 minutes). Table 3-20 shows the results.

TABLE-US-00033 TABLE 3-19 Evaluation of Example Example Example Example Example Example Example Example Example Example Shape Formability Blank 3-42 3-43 3-44 3-45 3-46 3-47 3-48 3-49 3-50 3-51 Welan Gum 0.1 0.15 0.1 0.1 0.1 0.105 0.105 0.105 0.15 0.225 Locust Bean Gum 0.04 0.04 0.07 0.1 0.13 0.075 0.105 0.135 0.105 0.045 Tamarind Seed Gum 0.06 0.06 0.06 0.06 0.06 0.12 0.09 0.06 0.045 0.03 After 1 minute from 10 9 10 9 9 9 10 10 10 10 10 being squeezed out After 5 minutes from 6 8 9 8 8 9 8 8 8 10 10 being squeezed out Appearance Evaluation --- the edge sharpness, surface smoothness, etc., of the squeezed-out lacto-ice were visually observed, and rated on a scale of 1 to 10, with 10 being the best and 1 being the worst (the worst is the state of the blank at the 10-minute point after being squeezed out). Welan Gum: VIS TOP*2 W*1 Locust Bean Gum: VIS TOP*2 D-30*1 Tamarind Seed Gum: VIS TOP*2 D-2032*1

Evaluation Results

[0294] The use of welan gum, locust bean gum, and tamarind seed gum in combination resulted in an appearance substantially equivalent to or slightly inferior to that of the blank at a 1-minute point after being squeezed out, but exhibited a clear difference in shape after 5 minutes, demonstrating that the shape formability is excellent.

Evaluation of Shape Retention

[0295] The obtained lacto-ice (stored at 20 C.) was taken out and placed on a mesh, and the melting start time (the time point at which the lacto-ice started to drop off) was recorded. Table 3-20 shows the results.

TABLE-US-00034 TABLE 3-20 Evaluation of Example Example Example Example Example Example Example Example Shape Retention Blank 3-52 3-53 3-54 3-55 3-56 3-57 3-58 3-59 Welan Gum 0.1 0.02 0.1 0.1 0.105 0.105 0.105 0.045 Locust Bean Gum 0.04 0.1 0.13 0.105 0.135 0.165 0.18 Tamarind Seed Gum 0.06 0.06 0.06 0.09 0.06 0.03 0.075 Melting Start Time 20 30 40 40 50 50 45 40 60 (minutes) Welan Gum: VIS TOP*2 W*1 Locust Bean Gum: VIS TOP*2 D-30*1 Tamarind Seed Gum: VIS TOP*2 D-2032*1

Evaluation Results

[0296] The melting start time of the blank product, in which polysaccharides were not added, was 20 minutes. The melting start time of Example 3-52, to which 0.1% of welan gum alone was added, was 30 minutes, indicating that the melting start time was retarded compared with the blank product.

[0297] The use of welan gum, locust bean gum, and tamarind seed gum in combination was confirmed to be capable of significantly delaying delaying the melting start time, compared with the blank product and the product in which welan gum alone was added.

Evaluation of Syneresis Suppression

[0298] The obtained lacto-ice was placed on a filter paper at room temperature. After 60 minutes, the mass of the filter paper was measured, and the syneresis rate was calculated using the following equation. Table 3-21 shows the results.

The syneresis rate=the amount of water absorbed by the filter paper/the mass of the lacto-ice100

(the amount of water absorbed by the filter paper=the mass of the filter paper after 60 minutesthe initial mass of the filter paper)

TABLE-US-00035 TABLE 3-21 Evaluation of Syneresis Example Example Example Example Example Example Suppression Blank 3-60 3-61 3-62 3-63 3-64 3-65 Welan Gum 0.1 0.15 0.1 0.1 0.1 0.105 Locust Bean Gum 0.04 0.04 0.07 0.1 0.13 0.075 Tamarind Seed Gum 0.06 0.06 0.06 0.06 0.06 0.12 Syneresis Rate (%) 17.0 3.6 3.4 3.2 2.3 2.0 2.3 Evaluation of Syneresis Example Example Example Example Example Example Suppression 3-66 3-67 3-68 3-69 3-70 3-71 Welan Gum 0.105 0.105 0.105 0.045 0.15 0.225 Locust Bean Gum 0.105 0.135 0.165 0.18 0.105 0.045 Tamarind Seed Gum 0.09 0.06 0.03 0.075 0.045 0.03 Syneresis Rate (%) 1.1 1.4 1.5 2.3 2.0 2.7 Welan Gum: VIS TOP*2 W*1 Locust Bean Gum: VIS TOP*2 D-30*1 Tamarind Seed Gum: VIS TOP*2 D-2032*1

Evaluation Results

[0299] The Test Example demonstrated that the use of welan gum, locust bean gum, and tamarind seed gum in combination remarkably suppressed the syneresis, compared with the blank product.

[0300] Subsequently, the combinational effect of welan gum and locust bean gum, or welan gum and guar gum were evaluated respectively. In accordance with the formula and preparation method of Test Example 3-1, lacto-ice was prepared. Table 3-22 shows the type and the amount of each polysaccharide added, and the evaluation.

TABLE-US-00036 TABLE 3-22 Compar- Compar- ative ative Example Example Example Example Example Example Example Example Example Example Example Amount (%) 3-72 3-73 3-74 3-75 3-76 3-77 3-28 3-77 3-78 3-79 3-29 Welan Gum 0.2 0.16 0.12 0.1 0.08 0.04 0.16 0.1 0.04 Locust Bean 0.04 0.08 0.1 0.12 0.16 0.2 Gum Guar Gum 0.04 0.1 0.16 0.2 Syneresis 4.3 4.6 4.6 5.3 5.1 6.6 11.5 5.4 5.5 6.9 12.9 Rate (%) Shape AA AA A A A B CC AA A C CC Formability Viscosity 730 1193 888 739 791 548 239 680 529 340 188 (mPa .Math. s) Flavor and AA AA A A B C CC AA A C CC Texture (Sharp aftertaste) Evaluation: Excellent AA > A > B > C > CC Poor Welan Gum: VIS TOP*2 W*1 Locust Bean Gum: VIS TOP*2 D-30*1 Guar Gum: VIS TOP*2 D-20*1

Comprehensive Evaluation

[0301] The lacto-ice to which welan gum alone was added (Example 3-72) and the lacto-ice to which welan gum was added in combination with locust bean gum or guar gum (Examples 3-73 to 3-79) exhibited more suppressed syneresis than the lacto-ice to which locust bean gum (Comparative Example 3-28) or guar gum (Comparative Example 3-29) alone was added. The addition of welan gum also resulted in excellent shape formability. The use of welan gum in combination with locust bean gum increased the viscosity, which then enhanced the bodying sensation, indicating that the use of welan gum and locust bean gum in combination imparts a richer texture than the use of welan gum alone or the use of locust bean gum alone.

[0302] A similar tendency was observed with the lacto-ice in which welan gum and guar gum were used in combination. The lacto-ice exhibited a less slimy texture, better perceived meltability in the mouth, a cooling sensation, and an excellent bodying sensation, compared with the lacto-ice in which guar gum was used alone. The single use of locust bean gum or guar gum spoils the original flavor of frozen desserts due to the odor derived from the polysaccharide materials; however, the addition of welan gum, which gives a sharp aftertaste, was confirmed to be capable of improving the bodying sensation as well as the flavor, even when added in a small amount in combination.