JP2000197451A - Ice for flowable dessert - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an ice for flowable desserts, from which the semi-frozen flowable desserts having good flavors and elastic tooth textures can simply be made with hands and which permits to enjoy a scene that the ice is changed into the jelly-like flowable desserts in the process using the hands. SOLUTION: This ice for flowable desserts is used by mixing the ice with an aqueous medium to prepare the flowable desserts. Therein, >=0.5 wt.% of a polysaccharide thickener is added to the ice.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen dessert for a liquid dessert, which enables a food user to easily make a liquid dessert, and more particularly, to a method of making a frozen dessert for a liquid dessert in a semi-frozen state during the hand-made process. The present invention relates to a frozen dessert for a liquid dessert, which can enjoy a mode of changing into a jelly-like physical property having a feeling of elasticity and texture.

[0002]

2. Description of the Related Art Conventionally, methods for making solid jelly include:
It is known that a thickening polysaccharide is mixed with an aqueous medium such as water, milk, fruit juice, or the like to form a solution, which is cooled and solidified in a refrigerator or the like. As a method for producing a sol-like semi-fluid jelly, it is known that a powder or liquid containing a thickening polysaccharide is mixed with the above-mentioned aqueous medium.

However, the solidification of these solid jellies or semi-solid jellies to make them jelly-like physical properties is limited in pH, so that the flavor cannot be freely adjusted with an acidulant or the like, and there is room for improvement in flavor. Was. Also, when these solid jelly and semi-fluid jelly are made at normal temperature, it is necessary to cool and solidify by cooling or to use a pre-cooled aqueous medium in order to impart a cool feeling, and it is easy to cool at home. There was a problem that a fluid dessert with a feeling could not be obtained.

[0004]

SUMMARY OF THE INVENTION The present invention has been made in view of such circumstances, and it is an object of the present invention to provide a flavorful, semi-freezing, cool, and elastic texture. Another object of the present invention is to provide a liquid dessert frozen dessert that can be easily hand-made, and that can enjoy a mode in which the liquid dessert changes into a jelly-like physical property during the hand-made process.

[0005]

SUMMARY OF THE INVENTION The object of the present invention is to provide a liquid dessert frozen dessert for kneading a frozen dessert with an aqueous medium to obtain a liquid dessert, wherein the thickened polysaccharide is contained in the frozen dessert. This is achieved by a liquid dessert frozen dessert containing at least 0.5% by weight.

That is, the present inventors have studied a method for obtaining a fluid dessert having a cool feeling in a short time without preparing for cooling or the like in advance. Then, recalling the use of frozen dessert as a method of imparting a cooling sensation, when a predetermined amount of thickening polysaccharide is previously contained in the frozen dessert and mixed with an aqueous medium, ordinary frozen dessert (thickening polysaccharide 0) is used. ~ 0.
(Containing 4% by weight), and found that a non-conventional fluid dessert having fluidity and elasticity in a semi-frozen state, which cannot be obtained by conventional techniques, can be obtained by hand in a short time, and the present invention has been achieved.

[0007]

Next, the present invention will be described in detail. First, as a type of frozen dessert for liquid dessert of the present invention, usually, ice cream (here, ice cream,
Ice cream, ice milk, lacto ice, sorbet, shaved ice, etc. ) May be appropriately selected and used from those eaten under freezing. In addition, the frozen dessert material used is milk, skim milk powder, fresh cream, dairy products such as butter, sugars, syrup, sugars such as glucose, oils and fats such as vegetable oils and fats, stabilizers, emulsifiers, flavors, pigments, sour agents, It may be appropriately selected from flavoring materials (egg, coffee, tea, cocoa, fruit juice pulp, yogurt, alcoholic beverages, etc.), various nutrients (proteins, dietary fiber, vitamins, minerals, etc.), starch or processed products thereof, and the like. In addition, the form of the frozen dessert for a fluid dessert of the present invention may be appropriately selected from various forms such as an ice bar, a cup, and a small grain size.

The air content (overrun) of the above-mentioned frozen dessert for liquid dessert is preferably from 0 to 200%. That is, when kneading an aqueous medium with a fluid dessert frozen dessert having an air content higher than 200%, it tends to be difficult to obtain semi-frozen jelly-like physical properties.

The temperature of the above-mentioned frozen dessert for liquid dessert is desirably -30 to 0 ° C. That is, the temperature is -30C
If it is lower than that, when kneading the frozen dessert for liquid dessert and the aqueous medium, it takes a considerable time to obtain a jelly-like physical property having a semi-frozen and elastic texture. Conversely, if the temperature is higher than 0 ° C., when kneading the frozen dessert for liquid dessert and the aqueous medium, the mixture tends to be in a liquid state, and it is difficult to obtain semi-frozen jelly-like physical properties.

Next, the thickening polysaccharides used in the frozen dessert for liquid desserts of the present invention include, for example, sticky polysaccharides derived from plant fruits such as pectin, gum arabic, tragacanth gum and gum karaya, sodium alginate, propylene glycol alginate and the like. Alginic acid derivatives and the like can be mentioned, and these may be appropriately selected from these and used alone or in combination. Among them, pectin is preferably used because of its particularly good taste. In order to suitably obtain semi-frozen jelly-like physical properties, the amount of the thickening polysaccharide to be added is 0.5% by weight or more, preferably 0.5 to 5.0%, based on the total weight of the frozen dessert for liquid dessert. % By weight (hereinafter referred to as “%”). That is, the addition amount of the thickening polysaccharide is 0.5%
If it is less than 3, a fluid dessert having semi-frozen jelly-like physical properties and elastic texture cannot be obtained. Conversely, if the added amount of the thickening polysaccharide exceeds 5.0%, the gelling power of the thickening polysaccharide becomes too strong, and it is difficult to uniformly mix the frozen dessert for fluid dessert and the aqueous medium, and the elastic food The feeling tends to be hard to be obtained.

[0011] When pectin is used as the thickening polysaccharide, low methoxyl pectin is mainly used, which is preferable in that semi-frozen jelly-like physical properties and elastic texture can be obtained well.

When an alginic acid derivative is used as the thickening polysaccharide, sodium alginate is used in view of the reactivity with calcium salts and the like, and when a frozen dessert for liquid dessert and an aqueous medium are kneaded, about 30 minutes are required. This is preferable in that a semi-frozen jelly-like physical property can be obtained in seconds.

The frozen dessert for a fluid dessert of the present invention may be prepared by the usual method for producing frozen desserts. For example,
After heating and mixing each frozen dessert material and the thickening polysaccharide, homogenization,
It is sterilized and then cooled and aged to obtain a frozen dessert mix. Next, after freezing the obtained frozen dessert mix, it is molded and cooled and cured to obtain a frozen dessert for fluid dessert.

Next, a liquid dessert can be prepared, for example, by using the above-mentioned liquid dessert for liquid dessert. That is, the frozen dessert for fluid dessert is put in a kneading container such as a cup, and an aqueous medium is further added and kneaded. Then, the dessert for dessert gradually dissolves, and a fluid dessert having semi-frozen jelly-like physical properties is obtained. Further, the obtained fluid dessert has a cool, elastic texture and a good flavor. At this time, when using a liquid dessert frozen dessert with a bar, a kneading container such as a cup is prepared, and the liquid dessert frozen dessert with a bar is kneaded with an aqueous medium in the container, so that the liquid dessert can be easily prepared. It is suitable because it can be handmade.

The aqueous medium used together with the frozen dessert for liquid dessert includes, for example, milk, juice-containing beverage, water-soluble extract, water and the like, and may be appropriately selected from these. Among them, milk containing a divalent or higher valent metal salt in view of reactivity with the thickening polysaccharide is particularly preferably used.

Further, frozen dessert for liquid dessert, Mg, H
In the case of kneading with an aqueous medium not containing a divalent or higher valent metal salt excluding g, for example, about 2.0 to 5.0% of Mg, , Hg
Addition of a divalent or higher valent metal salt except for example, calcium salts such as calcium chloride, calcium lactate and calcium citrate is preferred in terms of reactivity with the thickening polysaccharide.

The temperature of the aqueous medium is preferably from 0 to 40 ° C. That is, when the temperature is lower than 0 ° C., when the frozen dessert for fluid dessert and the aqueous medium are kneaded, the aqueous medium itself freezes, and the time until the semi-frozen jelly-like physical properties tends to be long. Yes, conversely, if the temperature is higher than 40 ° C., it is difficult to obtain semi-frozen jelly-like physical properties,
It tends to be liquid.

The mixing ratio of the frozen dessert for liquid dessert of the present invention and the aqueous medium is preferably 1: 0.5 to 0.5 by weight.
The ratio is 1: 3, more preferably 1: 1 to 1: 2. That is, when the ratio of the aqueous medium is smaller than this range, the time until the semi-frozen jelly-like physical properties tends to be longer, and conversely, when the ratio of the aqueous medium is larger than this range, the semi-frozen state Jelly-like properties are unlikely to occur, and the whole tends to dissolve and become liquid.

When the frozen dessert for liquid dessert of the present invention is used as a product, it is more preferable to store it in a kneading container. The kneading container is usually formed of a plastic such as vinyl chloride and may have a kneading recess. That is, by attaching the kneading container, it is preferable that the user does not need to prepare an appropriate tableware such as a dish or a bowl, and the liquid dessert can be easily handmade using the frozen dessert for the liquid dessert. .

[0020]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be specifically described below based on embodiments.

Example 1 << Preparation of Frozen Dessert for Fluid Dessert >> (Sorbet with Bar) With the composition shown in Table 1, first, sugar, skim milk powder, low methoxyl (LM) pectin, and an emulsifier were heated and mixed with water. Next, homogenize at 70 kg / cm ² , sterilize at 90 ° C, and
After cooling, add dye and flavor to water
Aged at ℃ to obtain a frozen dessert mix. Next, 1.0 L (1.1 Kg) of the above-mentioned frozen dessert mix was frozen in a batch freezer to obtain frozen dessert dough having a temperature of -4 ° C to -3 ° C and an air content (overrun) of 50%. Place the frozen dessert dough prepared as described above in an ice tube for frozen dessert at -15 ° C or less.
After filling with cc (51 g) and inserting a bar, the mixture was cooled and cured at -25 ° C. or lower for 30 minutes or more to prepare a frozen dessert for liquid dessert (sorbet with bar).

<< Kneading of frozen dessert for liquid dessert and aqueous medium >> 51 g of frozen dessert for liquid dessert prepared as described above
Was kneaded with 102 g of normal-temperature water in a plastic cup for 1 minute to obtain a semi-frozen jelly-like fluid dessert.

<Examples 2 to 7, Comparative Examples 1 and 2> Frozen desserts for drinkable desserts (sorbet with bar) prepared in the same manner as in Example 1 with the compositions shown in Table 1 were mixed at the kneading ratios shown in Table 1.
The mixture was kneaded with water at room temperature for 1 minute to obtain a fluid dessert.

The flavor, texture and physical properties of the fluid desserts obtained in Examples 1 to 7 and Comparative Examples 1 and 2 were evaluated by 20 expert panelists. Table 1 shows the results.

[0025]

[Table 1]

As is clear from the results in Table 1, Example 1
The fluid desserts of Nos. To 7 had good flavor, semi-frozen, cool feeling, and jelly-like physical properties having elastic texture. On the other hand, the fluid desserts of Comparative Examples 1 and 2 do not contain the thickening polysaccharide or have a low content,
Elastic texture and semi-frozen jelly-like physical properties were not obtained. In addition, the fluid dessert of Example 1 has a shake-like physical property suitable for drinking and a jelly-like elasticity that is jerky, and the fluid dessert of Example 2 has a slightly sticky texture. The fluid dessert of Example 5 had a long lasting shake and a good cooling sensation. The fluid dessert of Example 7 had jelly-like elasticity and slightly sticky texture.

[0027]

As described above, the frozen dessert for liquid dessert of the present invention contains a specific amount of thickening polysaccharide, so that it can be flavored and semi-frozen only by kneading with an aqueous medium for a short time. In addition, the present invention has an effect that a fluid dessert having an unprecedented and new texture can be easily produced by hand. Further, it is possible to enjoy an aspect in which the frozen dessert for liquid dessert changes into a jelly-like physical property in a handmade process.

Claims (1)

[Claims] (1) kneading frozen dessert and an aqueous medium,
A frozen dessert for a liquid dessert for obtaining a liquid dessert, wherein the frozen dessert contains 0.5% by weight or more of a thickening polysaccharide.