JPWO2018101117A1 - Frozen confectionery containing ice containing high concentration of CO2 with improved cooling and carbonated feeling when eating - Google Patents
Frozen confectionery containing ice containing high concentration of CO2 with improved cooling and carbonated feeling when eating Download PDFInfo
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- JPWO2018101117A1 JPWO2018101117A1 JP2018553793A JP2018553793A JPWO2018101117A1 JP WO2018101117 A1 JPWO2018101117 A1 JP WO2018101117A1 JP 2018553793 A JP2018553793 A JP 2018553793A JP 2018553793 A JP2018553793 A JP 2018553793A JP WO2018101117 A1 JPWO2018101117 A1 JP WO2018101117A1
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- ice
- acid
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- weight
- frozen
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- 229960005055 sodium ascorbate Drugs 0.000 description 1
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- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
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- 239000003760 tallow Substances 0.000 description 1
- 235000010491 tara gum Nutrition 0.000 description 1
- 239000000213 tara gum Substances 0.000 description 1
- 229960001367 tartaric acid Drugs 0.000 description 1
- 238000005809 transesterification reaction Methods 0.000 description 1
- 235000015870 tripotassium citrate Nutrition 0.000 description 1
- 235000019798 tripotassium phosphate Nutrition 0.000 description 1
- 229910000404 tripotassium phosphate Inorganic materials 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
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- 239000008158 vegetable oil Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
本発明は、喫食時における高濃度ＣＯ２氷由来の冷涼感、炭酸感が向上し、かつ、高濃度ＣＯ２氷由来の後味のガス臭さが抑制された高濃度ＣＯ２氷含有冷菓や、該高濃度ＣＯ２氷含有冷菓の製造方法等を提供することを目的とする。ＣＯ２含有率が３重量％以上の氷を含有する冷菓の製造において、酸味料を前記冷菓に含有させることを特徴とする。ＣＯ２含有率が３重量％以上の氷としては、ＣＯ２ハイドレートが好ましく挙げられ、酸味料としては、酒石酸、アスコルビン酸、リンゴ酸、乳酸、クエン酸、リン酸、コハク酸、グルコン酸、フマル酸、アジピン酸、酢酸、フィチン酸、エリソルビン酸、塩酸、イタコン酸、安息香酸及びそれらの塩からなる群から選択される１種又は２種以上が好ましく挙げられ、中でも、酒石酸、アスコルビン酸、リンゴ酸、乳酸及びそれらの塩からなる群から選択される１種又は２種以上がより好ましく挙げられる。The present invention is a high-concentration CO2 ice-containing frozen confectionery that has improved cooling sensation and carbonic acid sensation derived from high-concentration CO2 ice at the time of eating and has suppressed the aftertaste gas odor derived from high-concentration CO2 ice, and the high concentration It aims at providing the manufacturing method of a frozen dessert containing CO2 ice. In the manufacture of frozen confectionery containing ice having a CO2 content of 3% by weight or more, an acidulant is contained in the frozen confectionery. As the ice having a CO2 content of 3% by weight or more, CO2 hydrate is preferably mentioned, and as the sour agent, tartaric acid, ascorbic acid, malic acid, lactic acid, citric acid, phosphoric acid, succinic acid, gluconic acid, fumaric acid 1 or 2 or more selected from the group consisting of adipic acid, acetic acid, phytic acid, erythorbic acid, hydrochloric acid, itaconic acid, benzoic acid and salts thereof are preferable, among which tartaric acid, ascorbic acid, malic acid More preferably, 1 type (s) or 2 or more types selected from the group which consists of lactic acid and those salts are mentioned.
Description
本発明は、ＣＯ２含有率の高い氷（以下、「高濃度ＣＯ２氷」とも表示する。）を含有する冷菓（以下、「高濃度ＣＯ２氷含有冷菓」とも表示する。）であって、喫食時における高濃度ＣＯ２氷由来の冷涼感、炭酸感が向上し、かつ、高濃度ＣＯ２氷由来の後味のガス臭さが抑制された高濃度ＣＯ２氷含有冷菓に関する。また、本発明は、かかる高濃度ＣＯ２氷含有冷菓の製造方法等に関する。The present invention is a high CO 2 content of ice (hereinafter represented as "high-concentration CO 2 ice".) Containing ice confection (hereinafter represented as "high-concentration CO 2 ice-containing frozen desserts.") Is a by , cool feeling from the high concentration CO 2 ice during eating, improves carbonate feeling, and relates to a high concentration CO 2 ice-containing frozen dessert aftertaste gas smell from the high concentration CO 2 ice is suppressed. The present invention also relates to a method for producing such a high-concentration CO 2 ice-containing frozen dessert.
高濃度のＣＯ２を含む（ＣＯ２含有率の高い）氷の一種として、ＣＯ２ハイドレート（二酸化炭素ハイドレート）という物質が知られている。ＣＯ２ハイドレートとは、水分子の結晶体の空寸に二酸化炭素分子を閉じ込めた包接化合物をいう。結晶体を形成する水分子は「ホスト分子」、水分子の結晶体の空寸に閉じ込められている分子は「ゲスト分子」または「ゲスト物質」と呼ばれる。ＣＯ２ハイドレートは、融解するとＣＯ２（二酸化炭素）と水に分解するため、融解時にＣＯ２を発生させる。ＣＯ２ハイドレートは、ＣＯ２と水を、低温、かつ、高圧のＣＯ２分圧という条件にすることにより製造することができ、例えば、ある温度であること、及び、その温度におけるＣＯ２ハイドレートの平衡圧力よりもＣＯ２分圧が高いことを含む条件（以下、「ＣＯ２ハイドレート生成条件」とも表示する。）において製造することができる。上記の「ある温度であること、及び、その温度におけるＣＯ２ハイドレートの平衡圧力よりもＣＯ２分圧が高い」条件は、非特許文献１のFigure 2.や、非特許文献２のFigure 7.やFigure 15.に開示されているＣＯ２ハイドレートの平衡圧力曲線（例えば縦軸がＣＯ２圧力、横軸が温度を表す）において、かかる曲線の高圧側（ＣＯ２ハイドレートの平衡圧力曲線において、例えば縦軸がＣＯ２圧力、横軸が温度を表す場合は、該曲線の上方）の領域内の温度とＣＯ２圧力の組合せの条件として表される。また、ＣＯ２ハイドレートは、水の代わりに微細な氷をＣＯ２と、低温、かつ、低圧のＣＯ２分圧という条件下で反応させて製造することもできる。ＣＯ２ハイドレートを製造する際のＣＯ２の圧力が高くなるほど、また、ＣＯ２と水の温度が低くなるほど、ＣＯ２ハイドレートのＣＯ２含有率が高くなる傾向がある。ＣＯ２ハイドレートのＣＯ２含有率は、ＣＯ２ハイドレートの製法にもよるが、約３〜２８重量％程度とすることができ、炭酸水のＣＯ２含有率（約０．５重量％程度）と比較して顕著に高い。A substance called CO 2 hydrate (carbon dioxide hydrate) is known as a kind of ice containing high concentration of CO 2 (high CO 2 content). CO 2 hydrate refers to an inclusion compound in which carbon dioxide molecules are confined in the empty space of a water molecule crystal. A water molecule forming a crystal is called a “host molecule”, and a molecule trapped in the void of the crystal of the water molecule is called a “guest molecule” or “guest substance”. Since CO 2 hydrate decomposes into CO 2 (carbon dioxide) and water when melted, it generates CO 2 upon melting. CO 2 hydrate can be produced by making CO 2 and water into a condition of low temperature and high pressure CO 2 partial pressure, for example, at a certain temperature and CO 2 hydrate at that temperature. It can be manufactured under conditions including that the CO 2 partial pressure is higher than the rate equilibrium pressure (hereinafter also referred to as “CO 2 hydrate production conditions”). The above-mentioned conditions of “it is a certain temperature and the CO 2 partial pressure is higher than the equilibrium pressure of CO 2 hydrate at that temperature” are shown in FIG. 2 of Non-Patent Document 1 and FIG. 7 of Non-Patent Document 2. And the equilibrium pressure curve of CO 2 hydrate disclosed in FIG. 15 (for example, the vertical axis represents CO 2 pressure and the horizontal axis represents temperature), the high pressure side of this curve (the equilibrium pressure curve of CO 2 hydrate) For example, when the vertical axis represents the CO 2 pressure and the horizontal axis represents the temperature, it is expressed as a condition of the combination of the temperature in the region (above the curve) and the CO 2 pressure. The CO 2 hydrate can also be produced by reacting fine ice instead of water with CO 2 under conditions of low temperature and low pressure CO 2 partial pressure. There is a tendency that the higher the pressure of CO 2 when producing CO 2 hydrate, and the lower the temperature of CO 2 and water, the higher the CO 2 content of the CO 2 hydrate. CO 2 content of the CO 2 hydrate, depending on the preparation of CO 2 hydrate, can be on the order of about 3 to 28 wt%, CO 2 content of the carbonated water (about 0.5 wt% ) Is significantly higher than
ＣＯ２ハイドレートの用途として、ＣＯ２ハイドレートを飲料に添加、混合することが知られている。例えば特許文献１には、ＣＯ２ハイドレートを飲料に混合することにより、その飲料に炭酸を付与して、炭酸飲料を製造することが、特許文献２には、ＣＯ２ハイドレートを氷で覆って形成した炭酸補充媒体を飲料に添加することによって、ぬるくなった飲料を冷却すると共に、気が抜けた飲料に炭酸ガスを補充することが開示されている。As application of CO 2 hydrate, the addition of CO 2 hydrate beverages, it is known to mix. For example, Patent Document 1 discloses that CO 2 hydrate is mixed with a beverage to give carbonic acid to the beverage to produce a carbonated beverage. Patent Document 2 discloses that CO 2 hydrate is covered with ice. It is disclosed that by adding a carbonate supplement medium formed in this manner to a beverage, the slimmed beverage is cooled and carbon dioxide gas is supplemented to an unpleasant beverage.
また、ＣＯ２ハイドレートの用途として、ＣＯ２ハイドレートを、カキ氷、アイスクリーム等の冷菓に混入することも知られている。例えば特許文献３には、ＣＯ２ハイドレートを、カキ氷、アイスクリーム等の冷菓に混入することにより、該冷菓を喫食した者の口腔内でＣＯ２ハイドレートが融解することとなり、その結果、該冷菓において、炭酸特有のシュワシュワ感の他、口中で冷菓が弾けるような刺激的な食感を発生させられることが開示されている。また、特許文献４には、アイススラリーと、氷の粒と、二酸化炭素−水抱接化合物含有粒子とを混合してウォーターアイスを製造すると、６ヶ月間冷凍貯蔵した後であっても、冷凍庫から取り出した後すぐにスプーンですくうことが可能なウォーターアイスが得られることが開示されている。また、特許文献５には、水、甘味料、香味料、Ｎ２Ｏハイドレート粒子（又はＮ２Ｏハイドレート・ＣＯ２ハイドレート混合粒）、及び必要に応じて安定化剤、乳化剤、タンパク質を含み、公知のものと異なる食味特性（例えば味覚）を有する冷凍菓子製品が開示されている。Further, as the application of CO 2 hydrate, the CO 2 hydrate, shaved ice, it is also known that mixed in frozen desserts such as ice cream. For example, in Patent Document 3, CO 2 hydrate is melted in the oral cavity of a person who ate the frozen confectionery by mixing CO 2 hydrate into the frozen confectionery such as oyster ice or ice cream. In the frozen confectionery, it is disclosed that, in addition to the squishing feeling peculiar to carbonic acid, it is possible to generate an irritating texture that allows the frozen confectionery to flip in the mouth. Patent Document 4 discloses that water ice is produced by mixing ice slurry, ice particles, and carbon dioxide-water inclusion compound-containing particles, and even after 6 months of freezing storage, the freezer It is disclosed that water ice can be obtained which can be scooped with a spoon immediately after being taken out. Patent Document 5 discloses water, sweeteners, flavoring agents, N 2 O hydrate particles (or N 2 O hydrate / CO 2 hydrate mixed particles), and optionally stabilizers, emulsifiers, and proteins. And frozen confectionery products having different taste characteristics (e.g. taste) from those known.
冷菓には、アイスクリーム、アイスミルク、ラクトアイス、氷菓等が含まれる。アイスクリーム、アイスミルク、ラクトアイスについては、食品衛生法に基づく「乳及び乳製品の成分規格に関する省令」に規定があり、乳成分（乳固形分、乳脂肪分）の含有量により区分されている。かかる乳成分の含有量の区分について述べると、アイスクリームとは、乳固形分を１５．０％以上（うち乳脂肪が８．０％以上）含んでいるものであり、アイスミルクとは、乳固形分を１０．０％以上（うち乳脂肪が３．０％以上）含んでいるものであり、ラクトアイスとは乳固形分３．０％以上入っているものである。また、氷菓の乳成分含有量は、乳固形分３．０％未満である。 The frozen dessert includes ice cream, ice milk, lact ice, ice confectionery, and the like. Ice cream, ice milk, and lacto ice are stipulated in the “Ministerial Ordinance on Component Standards for Milk and Dairy Products” based on the Food Sanitation Law, and are classified according to the content of milk components (milk solids and milk fat). . Regarding the classification of the content of the milk component, ice cream contains 15.0% or more of milk solids (of which milk fat is 8.0% or more). Solid content is 10.0% or more (of which milk fat is 3.0% or more), and lacto ice contains milk solid content of 3.0% or more. Moreover, the milk component content of ice confectionery is less than 3.0% of milk solid content.
ところで、従来より、ヒトの皮膚や口腔、喉に対して冷たい感覚（冷涼感）、すなわち冷感効果を与える冷感剤は、歯磨剤、菓子（例えば、チューインガム、キャンディー等）、たばこ、ハップ剤、化粧料などに使用されている。これら冷涼感を与えるフレーバー物質として、Ｌ−メントール（エル−メントール）が現在広く使用されているが、その冷感効果は持続性に欠け、また、使用量を多くすると冷感効果が増強される反面、苦味を伴うことがあるという欠点がある。また、Ｌ−メントールはアイスクリーム類に使用されることもあるが、ミント風味を生じさせるため、目的とするアイスクリーム類の香味によっては香味バランスが損なわれてしまう場合があった。Ｌ−メントールを用いずにアイスクリーム類の冷涼感を強調する技術として、特許文献６には、アイスクリーム類に含まれる乳成分由来のタンパク質のうち、乳清タンパク質の割合を２５％以上に設定することにより、食感が軽く、口溶けが良くなり、アイスクリーム特有の冷涼感がより強調されたアイスクリーム類が得られることが開示されている。 By the way, conventionally, a cold sensation (cooling sensation), that is, a cooling sensation agent that gives a cooling sensation effect to human skin, oral cavity, and throat is dentifrice, confectionery (eg chewing gum, candy, etc.), cigarette, haptic agent. Used for cosmetics. L-menthol (L-menthol) is currently widely used as a flavor substance that gives a cool feeling. However, the cooling effect is insufficient in sustainability, and the cooling effect is enhanced when the amount used is increased. On the other hand, there is a drawback that it may be bitter. Moreover, although L-menthol may be used for ice cream, since it produces mint flavor, depending on the flavor of the target ice cream, the flavor balance may be impaired. As a technique for emphasizing the cool feeling of ice creams without using L-menthol, Patent Document 6 sets the ratio of whey protein to 25% or more of proteins derived from milk components contained in ice creams. By doing so, it is disclosed that an ice cream having a light texture, a good meltability in the mouth, and an emphasis on the cool feeling peculiar to ice cream can be obtained.
一方、特許文献７には、酸性可溶大豆たん白を必須成分とする酸性の起泡性アイスクリーム類等が開示されており、アイスクリーム類に酸性の呈味を与えるために、乳酸、クエン酸等の有機酸を添加することが記載されている。乳酸、クエン酸等の有機酸は、飲食品に酸性呈味を与える酸味料として知られている。 On the other hand, Patent Document 7 discloses acidic foaming ice creams and the like containing acid-soluble soybean protein as an essential component. In order to give an acidic taste to ice creams, lactic acid, citric acid, and the like are disclosed. The addition of organic acids such as acids is described. Organic acids such as lactic acid and citric acid are known as acidulants that give foods an acidic taste.
しかしながら、高濃度ＣＯ２氷を含有するアイスクリーム類等の高濃度ＣＯ２氷含有冷菓において、高濃度ＣＯ２氷由来の冷涼感、炭酸感を向上し、あるいは、高濃度ＣＯ２氷由来の後味のガス臭さを抑制するために、酸味料を該高濃度ＣＯ２氷含有冷菓に含有させることはこれまでに知られていなかった。However, at higher concentrations CO 2 ice-containing frozen desserts of ice cream and the like containing high concentrations CO 2 ice, cool feel from high concentration CO 2 ice improves carbonate feeling, or aftertaste from the high concentration CO 2 ice In order to suppress the gas odor, it has not been known so far to contain a sour agent in the high-concentration CO 2 ice-containing frozen dessert.
前述したような背景技術の状況下、本発明者らは、高濃度ＣＯ２氷含有冷菓の実用化に向けた開発を進めていく過程で、高濃度ＣＯ２氷含有冷菓の香味について具体的に検討を行った。その結果、高濃度ＣＯ２氷含有冷菓には、喫食した際に口内で生じる高濃度ＣＯ２氷由来の炭酸ガスにより、該冷菓の後味に炭酸ガス独特のガス臭さが強く残ってしまう場合があるという課題を見いだした。この課題はこれまでに知られておらず、本発明者らが新たに見いだした新規な課題である。The context of the background art as described above, the present inventors have found that in the process of developing for the realization of high concentration CO 2 ice-containing frozen desserts, specifically the flavor of high concentration CO 2 ice-containing frozen desserts Study was carried out. As a result, in high-concentration CO 2 ice-containing frozen confectionery, carbon dioxide gas derived from high-concentration CO 2 ice generated in the mouth when eaten may leave a strong gas odor peculiar to carbon dioxide in the aftertaste of the frozen confectionery. I found that there was a problem. This problem has not been known so far, and is a new problem newly found by the present inventors.
かかる新規な課題を踏まえた本発明の課題は、喫食時における高濃度ＣＯ２氷由来の冷涼感、炭酸感が向上し、かつ、高濃度ＣＯ２氷由来の後味のガス臭さが抑制された高濃度ＣＯ２氷含有冷菓や、該高濃度ＣＯ２氷含有冷菓の製造方法等を提供することにある。The problem of the present invention based on such a new problem is that the cooling sensation and carbonated feeling derived from high-concentration CO 2 ice at the time of eating are improved, and the gas odor of aftertaste derived from high-concentration CO 2 ice is suppressed. and the high concentration CO 2 ice-containing frozen dessert is to provide a manufacturing method and the like of the high concentration CO 2 ice-containing frozen desserts.
本発明者らは、上記課題を解決するべく、様々な検討を行ったところ、ＣＯ２含有率が３重量％以上の氷を含有する冷菓の製造において、酸味料を前記冷菓に含有させることによって、本発明の課題を解決できることを見いだし、本発明を完成するに至った。In order to solve the above-mentioned problems, the present inventors have made various studies. In the manufacture of frozen confectionery containing ice having a CO 2 content of 3% by weight or more, by adding an acidulant to the frozen confectionery, The present inventors have found that the problems of the present invention can be solved, and have completed the present invention.
すなわち、本発明は、
（１）ＣＯ２含有率が３重量％以上の氷と、酸味料とを含有することを特徴とする冷菓や、
（２）ＣＯ２含有率が３重量％以上の氷が、ＣＯ２ハイドレートであることを特徴とする上記（１）に記載の冷菓や、
（３）酸味料が、酒石酸、アスコルビン酸、リンゴ酸、乳酸、クエン酸、リン酸、コハク酸、グルコン酸、フマル酸、アジピン酸、酢酸、フィチン酸、エリソルビン酸、塩酸、イタコン酸、安息香酸及びそれらの塩からなる群から選択される１種又は２種以上であることを特徴とする上記（１）又は（２）に記載の冷菓や、
（４）酸味料の含有量が、冷菓ミックス全量に対して０．００７５重量％以上であることを特徴とする上記（１）〜（３）のいずれかに記載の冷菓や、
（５）ＣＯ２含有率が３重量％以上の氷の含有量が、冷菓ミックス全量に対して１〜５０重量％であることを特徴とする上記（１）〜（４）のいずれかに記載の冷菓に関する。That is, the present invention
(1) A frozen dessert characterized by containing ice having a CO 2 content of 3% by weight or more and a sour agent,
(2) The frozen dessert according to (1) above, wherein the ice having a CO 2 content of 3% by weight or more is CO 2 hydrate,
(3) The acidulant is tartaric acid, ascorbic acid, malic acid, lactic acid, citric acid, phosphoric acid, succinic acid, gluconic acid, fumaric acid, adipic acid, acetic acid, phytic acid, erythorbic acid, hydrochloric acid, itaconic acid, benzoic acid And the frozen dessert described in (1) or (2) above, which is one or more selected from the group consisting of these and salts thereof,
(4) The frozen dessert according to any one of (1) to (3) above, wherein the content of the sour agent is 0.0075% by weight or more based on the total amount of the frozen dessert mix,
(5) The content of ice having a CO 2 content of 3% by weight or more is 1 to 50% by weight with respect to the total amount of the frozen dessert mix, according to any one of the above (1) to (4) Related to frozen desserts.
また、本発明は、
（６）ＣＯ２含有率が３重量％以上の氷を含有する冷菓の製造において、酸味料を前記冷菓に含有させる工程を含むことを特徴とする冷菓の製造方法に関する。The present invention also provides:
(6) The present invention relates to a method for producing a frozen confectionery characterized in that in the production of frozen confectionery containing ice having a CO 2 content of 3% by weight or more, a sour agent is contained in the frozen confectionery.
さらに、本発明は、
（７）ＣＯ２含有率が３重量％以上の氷を含有する冷菓の製造において、酸味料を前記冷菓に含有させる工程を含むことを特徴とする、前記冷菓を喫食した際の前記氷由来の冷涼感及び／若しくは炭酸感を向上し、及び／又は、高濃度ＣＯ２氷由来の後味のガス臭さを抑制する方法に関する。Furthermore, the present invention provides
(7) In the manufacture of frozen confectionery containing ice having a CO 2 content of 3% by weight or more, the method includes the step of causing the frozen confectionery to contain a sour agent. The present invention relates to a method for improving a cool feeling and / or carbonic feeling and / or suppressing a gas odor of aftertaste derived from high-concentration CO 2 ice.
本発明によれば、喫食時における高濃度ＣＯ２氷由来の冷涼感、炭酸感が向上し、かつ、高濃度ＣＯ２氷由来の後味のガス臭さが抑制された高濃度ＣＯ２氷含有冷菓を提供することができる。また、本発明によれば、かかる高濃度ＣＯ２氷含有冷菓の製造方法等を提供することができる。According to the present invention, cool feel from high concentration CO 2 ice during eating, improves carbonate feeling, and high-concentration CO 2 ice-containing frozen dessert aftertaste gas smell from the high concentration CO 2 ice is suppressed Can be provided. Further, according to the present invention, it is possible to provide a manufacturing method and the like of such a high concentration CO 2 ice-containing frozen desserts.
本発明は、
［１］ＣＯ２含有率が３重量％以上の氷と、酸味料とを含有することを特徴とする冷菓（以下、「本発明の冷菓」とも表示する。）：や、
［２］ＣＯ２含有率が３重量％以上の氷を含有する冷菓の製造において、酸味料を前記冷菓に含有させる工程を含むことを特徴とする冷菓の製造方法（以下、「本発明の製造方法」とも表示する。）：や、
［３］ＣＯ２含有率が３重量％以上の氷を含有する冷菓の製造において、酸味料を前記冷菓に含有させる工程を含むことを特徴とする、前記冷菓を喫食した際の前記氷由来の冷涼感及び／若しくは炭酸感を向上し、及び／又は、高濃度ＣＯ２氷由来の後味のガス臭さを抑制する方法（以下、「本発明の向上又は抑制方法」とも表示する。）：などの実施態様を含んでいる。The present invention
[1] Frozen dessert characterized by containing ice having a CO 2 content of 3% by weight or more and a sour agent (hereinafter also referred to as “frozen dessert of the present invention”):
[2] In the manufacture of frozen confectionery containing ice having a CO 2 content of 3% by weight or more, a method for producing frozen confectionery (hereinafter referred to as “production of the present invention”) comprising the step of incorporating a sour agent into the frozen confectionery. "Method" is also displayed.):
[3] In the manufacture of frozen confectionery containing ice having a CO 2 content of 3% by weight or more, the method includes the step of causing the frozen confectionery to contain a sour agent. Method for improving cool feeling and / or carbonic feeling and / or suppressing aftertaste gas odor derived from high-concentration CO 2 ice (hereinafter also referred to as “improvement or suppression method of the present invention”): etc. The embodiment is included.
＜酸味料＞
本発明で使用する「酸味料」（以下、「本発明における酸味料」とも表示する。）としては、高濃度ＣＯ２氷含有冷菓の冷涼感及び／若しくは炭酸感を向上、及び／又は、後味のガス臭さを抑制させることができる有機酸又は無機酸又はそれらの塩（以下、あわせて「酸等」とも表示する。）である限り特に制限されず、「食品添加物における酸味料」の他、「食品添加物における酸味料」には該当しない酸等も、便宜上、本明細書における「酸味料」に含まれる。本明細書における「酸味料」としては、酒石酸、アスコルビン酸、リンゴ酸、乳酸、クエン酸、リン酸、コハク酸、グルコン酸、フマル酸、アジピン酸、酢酸、フィチン酸、エリソルビン酸、塩酸、イタコン酸、安息香酸及びそれらの塩からなる群から選択される１種又は２種以上が挙げられ、酒石酸、アスコルビン酸、リンゴ酸、乳酸、クエン酸、リン酸及びそれらの塩からなる群から選択される１種又は２種以上が好ましく挙げられ、冷涼感向上効果、炭酸感向上効果、及び、ガス臭さの抑制効果の３つの効果について総合的により良い効果を得る観点から、酒石酸、アスコルビン酸、リンゴ酸、乳酸、それらの塩がさらに好ましく挙げられ、酒石酸、アスコルビン酸、リンゴ酸、それらの塩がより好ましく挙げられ、中でも、冷涼感向上効果を重視する場合はリンゴ酸、その塩がさらに好ましく挙げられ、炭酸感向上効果を重視する場合は酒石酸、アスコルビン酸、それらの塩がさらに好ましく挙げられる。これらの酸等は、１種を用いてもよいし、２種以上を併用してもよい。なお、本明細書における「酸味料」としては、「食品添加物における酸味料」である酒石酸、リンゴ酸、乳酸、クエン酸、リン酸、コハク酸、グルコン酸、フマル酸、アジピン酸、酢酸、フィチン酸や、それらの塩が好ましく挙げられ、また、アスコルビン酸とその塩も好ましく挙げられる。<Acidulant>
The “acidulant” used in the present invention (hereinafter also referred to as “acidulant in the present invention”) improves the cooling and / or carbonated feeling of high-concentration CO 2 ice-containing frozen confectionery and / or aftertaste. As long as it is an organic acid or inorganic acid or a salt thereof (hereinafter also referred to as “acid etc.”) that can suppress the gas odor of the product, In addition, for the sake of convenience, acids and the like that do not fall under the “acidulant in food additives” are also included in the “acidulant” in this specification. As used herein, “acidulants” include tartaric acid, ascorbic acid, malic acid, lactic acid, citric acid, phosphoric acid, succinic acid, gluconic acid, fumaric acid, adipic acid, acetic acid, phytic acid, erythorbic acid, hydrochloric acid, itacone 1 type or 2 or more types selected from the group which consists of acid, benzoic acid, and those salts are mentioned, It is selected from the group which consists of tartaric acid, ascorbic acid, malic acid, lactic acid, citric acid, phosphoric acid, and their salts 1 type or 2 types or more are preferably mentioned, and tartaric acid, ascorbic acid, from the viewpoint of obtaining an overall better effect for the three effects of cooling effect improvement effect, carbonic acid improvement effect, and gas odor suppression effect, Malic acid, lactic acid, and salts thereof are more preferable, and tartaric acid, ascorbic acid, malic acid, and salts thereof are more preferable. Malic acid when importance is attached to effect a salt thereof can be mentioned more preferably, when importance is attached to carbon feeling improving effects tartaric, ascorbic acid, salts thereof more preferably. These acids etc. may use 1 type and may use 2 or more types together. In addition, as the “acidulant” in the present specification, tartaric acid, malic acid, lactic acid, citric acid, phosphoric acid, succinic acid, gluconic acid, fumaric acid, adipic acid, acetic acid, which are “acidulants in food additives”, Phytic acid and their salts are preferably mentioned, and ascorbic acid and its salts are also preferred.
酸味料である上記の酸等において、立体異性体が存在する場合は、Ｄ体、Ｌ体、ＤＬ体（Ｄ体とＬ体の混合物）、メソ体などいずれであってもよく、入手の容易性やコスト等を考慮して適宜選択することができる。入手の容易性やコスト等を考慮して、酒石酸としては、Ｌ−酒石酸又はその塩、リンゴ酸としては、ＤＬ−リンゴ酸又はその塩が好ましく挙げられる。 In the above-mentioned acid that is a sour agent, when a stereoisomer exists, it may be any of D-form, L-form, DL-form (mixture of D-form and L-form), meso-form, etc. Can be selected as appropriate in consideration of properties and costs. In view of availability, cost, and the like, the tartaric acid is preferably L-tartaric acid or a salt thereof, and the malic acid is preferably DL-malic acid or a salt thereof.
酸味料である上記の酸等としては、無水物であっても、水和物であってもよい。酸等が水和物である場合、冷菓ミックス全量等に対する酸味料の含有量（濃度）は、無水物の酸等に換算した値を用いて算出する。 The acid or the like which is a sour agent may be an anhydride or a hydrate. When the acid or the like is a hydrate, the content (concentration) of the acidulant relative to the total amount of the frozen confectionery mix or the like is calculated using a value converted to the acid or the like of the anhydride.
酸味料である上記の酸等としては、ナトリウム塩、カリウム塩、カルシウム塩等が挙げられ、ナトリウム塩、カリウム塩が好ましく挙げられ、ナトリウム塩がより好ましく挙げられる。 As said acid etc. which are acidulants, a sodium salt, potassium salt, calcium salt etc. are mentioned, Sodium salt, potassium salt are mentioned preferably, Sodium salt is mentioned more preferably.
本発明で使用する好適な酸味料として、具体的には、酒石酸、酒石酸ナトリウム、アスコルビン酸、アスコルビン酸ナトリウム、アスコルビン酸カルシウム、リンゴ酸、リンゴ酸ナトリウム、乳酸、乳酸ナトリウム、クエン酸、クエン酸三ナトリウム、クエン酸一カリウム、クエン酸三カリウム、リン酸、リン酸三ナトリウム、リン酸三カリウム、コハク酸、コハク酸一ナトリウム、コハク酸二ナトリウム、グルコン酸、グルコン酸ナトリウム、グルコン酸カリウム、フマル酸、フマル酸一ナトリウム、酢酸、酢酸ナトリウム、アジピン酸、グルコノラクトン、フィチン酸、エリソルビン酸、エリソルビン酸ナトリウム、塩酸、イタコン酸、安息香酸など、あるいはこれらの塩などが好ましく挙げられる。 Specific examples of acidulants used in the present invention include tartaric acid, sodium tartrate, ascorbic acid, sodium ascorbate, calcium ascorbate, malic acid, sodium malate, lactic acid, sodium lactate, citric acid, and citric acid. Sodium, monopotassium citrate, tripotassium citrate, phosphoric acid, trisodium phosphate, tripotassium phosphate, succinic acid, monosodium succinate, disodium succinate, gluconic acid, sodium gluconate, potassium gluconate, fumarate Preferable examples include acid, monosodium fumarate, acetic acid, sodium acetate, adipic acid, gluconolactone, phytic acid, erythorbic acid, sodium erythorbate, hydrochloric acid, itaconic acid, benzoic acid, and salts thereof.
＜ＣＯ２含有率が３重量％以上の氷＞
本発明で使用する「ＣＯ２含有率が３重量％以上の氷」（高濃度ＣＯ２氷）としては、ＣＯ２含有率が３重量％以上の氷である限り特に制限されず、ＣＯ２ハイドレートではない高濃度ＣＯ２氷であってもよいが、より十分な発泡感を得る観点から、ＣＯ２ハイドレートであることが好ましい。また、本発明における高濃度ＣＯ２氷として、ＣＯ２ハイドレートを用いずに、ＣＯ２ハイドレートではない高濃度ＣＯ２氷を用いてもよいし、ＣＯ２ハイドレートではない高濃度ＣＯ２氷を用いずに、ＣＯ２ハイドレートを用いてもよいし、ＣＯ２ハイドレートではない高濃度ＣＯ２氷と、ＣＯ２ハイドレートを併用してもよい。<Ice with a CO 2 content of 3% by weight or more>
The use in the present invention, "containing CO 2 ratio is 3 wt% or more of ice" (high-concentration CO 2 ice), not particularly limited as long as CO 2 content is from 3 wt% or more ice, CO 2 Hyde Although high-concentration CO 2 ice that is not a rate may be used, CO 2 hydrate is preferable from the viewpoint of obtaining a sufficient foaming feeling. Further, as the high concentration CO 2 ice in the present invention, CO 2 without using a hydrate, CO 2 may be used at a high concentration CO 2 ice is not a hydrate, a high concentration CO 2 ice is not a CO 2 hydrate CO 2 hydrate may be used without using CO 2 , or high concentration CO 2 ice that is not CO 2 hydrate may be used in combination with CO 2 hydrate.
本発明における高濃度ＣＯ２氷（好ましくはＣＯ２ハイドレート）の形状としては、本発明の冷菓の香味設計等に応じて適宜設定することができ、例えば、略球状；略楕円体状；略直方体形状等の略多面体形状；あるいは、これらの形状にさらに凹凸を備えた形状；などが挙げられ、また、高濃度ＣＯ２氷（好ましくはＣＯ２ハイドレート）の塊を適宜破砕して得られる様々な形状の破砕片（塊）であってもよい。The shape of the high-concentration CO 2 ice (preferably CO 2 hydrate) in the present invention can be appropriately set according to the flavor design of the frozen dessert of the present invention, and is, for example, approximately spherical; approximately elliptical; A substantially polyhedral shape such as a rectangular parallelepiped shape; or a shape further provided with irregularities in these shapes; and the like, and obtained by appropriately crushing a mass of high-concentration CO 2 ice (preferably CO 2 hydrate). It may be crushed pieces (lumps) of various shapes.
本発明における高濃度ＣＯ２氷（好ましくはＣＯ２ハイドレート）の大きさとしては、本発明の冷菓の香味設計等に応じて適宜設定することができ、喫食のし易さや、適度な発泡感を得るなどの観点から、例えば、高濃度ＣＯ２氷（好ましくはＣＯ２ハイドレート）の最大長として１〜３０ｍｍ、１〜２０ｍｍ、１〜１５ｍｍ、１〜１０ｍｍなどが挙げられる。本明細書において「高濃度ＣＯ２氷の最大長」とは、高濃度ＣＯ２氷のその塊の表面の２点を結び、かつ、その塊の重心を通る線分のうち、最も長い線分の長さを意味する。なお、高濃度ＣＯ２氷が例えば略楕円体状である場合は、前記最大長は長径（最も長い直径）を表し、略球状である場合は、前記最大長は直径を表し、略直方体形状である場合は、対角線の中で最も長い対角線の長さを表す。The size of the high-concentration CO 2 ice (preferably CO 2 hydrate) in the present invention can be set as appropriate according to the flavor design of the frozen dessert of the present invention. Ease of eating and moderate foaming feeling From the standpoint of obtaining, for example, the maximum length of high-concentration CO 2 ice (preferably CO 2 hydrate) is 1 to 30 mm, 1 to 20 mm, 1 to 15 mm, 1 to 10 mm, and the like. In this specification, the “maximum length of high-concentration CO 2 ice” refers to the longest line segment connecting two points on the surface of the mass of the high-concentration CO 2 ice and passing through the center of gravity of the mass. Means the length of For example, when the high-concentration CO 2 ice has a substantially ellipsoidal shape, the maximum length represents a long diameter (longest diameter). When the high-concentration CO 2 ice has a substantially spherical shape, the maximum length represents a diameter, and has a substantially rectangular parallelepiped shape. In some cases, it represents the length of the longest diagonal line among the diagonal lines.
本発明における高濃度ＣＯ２氷（好ましくはＣＯ２ハイドレート）のＣＯ２含有率としては、３重量％以上である限り特に制限されず、本発明における冷菓の香味設計等に応じて適宜設定することができるが、一般に好ましい程度の発泡感を得る観点から、好ましくは５重量％以上、より好ましくは７重量％以上、さらに好ましくは９重量％以上であることが挙げられ、ＣＯ２含有率の上限として例えば、２５重量％以下、２０重量％以下、１６重量％以下であることが挙げられる。The CO 2 content of the high-concentration CO 2 ice (preferably CO 2 hydrate) in the present invention is not particularly limited as long as it is 3% by weight or more, and is appropriately set according to the flavor design of the frozen dessert in the present invention. from the viewpoint that although it is, to obtain a generally preferred degree of foaming sensation, preferably 5 wt% or more, more preferably 7 wt% or more, more preferably include not more 9 wt% or more, the CO 2 content Examples of the upper limit include 25% by weight or less, 20% by weight or less, and 16% by weight or less.
本発明における高濃度ＣＯ２氷のＣＯ２含有率は、本発明における高濃度ＣＯ２氷を製造する際の「ＣＯ２分圧の高低」などにより調整することができ、例えばＣＯ２分圧を高くすると、高濃度ＣＯ２氷のＣＯ２含有率を高くすることができる。また、高濃度ＣＯ２氷がＣＯ２ハイドレートである場合は、ＣＯ２ハイドレートを製造する際の「ＣＯ２分圧の高低」、「脱水処理の程度」、「圧密成型処理を行うか否か」、「圧密成型処理する場合の圧密の圧力の高低」などにより調整することができる。例えば、ＣＯ２ハイドレートを製造する際の「ＣＯ２分圧を高くし」、「脱水処理の程度を上げ」、「圧密成型処理を行い」、「圧密成型処理する場合の圧密の圧力を高くする」と、ＣＯ２ハイドレートのＣＯ２含有率を高くすることができる。なお、ＣＯ２ハイドレート等の高濃度ＣＯ２氷が融解すると、該ＣＯ２ハイドレート等の高濃度ＣＯ２氷に含まれていたＣＯ２が放出され、その分の重量が減少するので、ＣＯ２ハイドレート等の高濃度ＣＯ２氷のＣＯ２含有率は、例えば、ＣＯ２ハイドレート等の高濃度ＣＯ２氷を常温で融解させた際の重量変化から、下記式を用いて算出する事ができる。
（ＣＯ２含有率）＝（融解前のサンプル重量−融解後のサンプル重量）／融解前のサンプル重量）CO 2 content of the high-concentration CO 2 ice in the present invention can be adjusted by such as "level of CO 2 partial pressure" in the production of highly concentrated CO 2 ice in the present invention, for example, CO 2 partial pressure If it is increased, the CO 2 content of the high-concentration CO 2 ice can be increased. Further, when the high-concentration CO 2 ice is CO 2 hydrate, the “CO 2 partial pressure level”, “degree of dehydration process”, “consolidation molding process” when the CO 2 hydrate is produced are determined. "", "High or low pressure of compaction in the case of compaction molding", and the like. For example, when making CO 2 hydrate, “increase the CO 2 partial pressure”, “increase the degree of dehydration”, “perform compaction processing”, “increase the compaction pressure when performing compaction processing “Yes,” the CO 2 content of the CO 2 hydrate can be increased. Incidentally, the high-concentration CO 2 ice CO 2 hydrate and the like are melted, CO 2 contained in the high concentration CO 2 ice such as the CO 2 hydrate is released, so that amount of the weight is decreased, CO 2 CO 2 content of the high-concentration CO 2 ice hydrate or the like, for example, a high concentration CO 2 ice CO 2 hydrate and the like from the weight change when melted at normal temperature, it is calculated using the following equation Can do.
(CO 2 content) = (sample weight before melting−sample weight after melting) / sample weight before melting)
本発明における高濃度ＣＯ２氷の製造方法としては、ＣＯ２含有率が３重量％以上の氷を製造できる限り特に制限されない。ＣＯ２ハイドレートではない高濃度ＣＯ２氷の製造方法としては、ＣＯ２ハイドレート生成条件を充たさない条件下で原料水中にＣＯ２を吹き込みながら原料水を冷凍する方法が挙げられる。また、ＣＯ２ハイドレートの製造方法としては、ＣＯ２ハイドレート生成条件を充たす条件下で原料水中にＣＯ２を吹き込みながら原料水を攪拌する気液攪拌方式や、ＣＯ２ハイドレート生成条件を充たす条件下でＣＯ２中に原料水をスプレーする水スプレー方式等の常法を用いることができる。これらの方式で生成されるＣＯ２ハイドレートは、通常、ＣＯ２ハイドレートの微粒子が、未反応の水と混合しているスラリー状であるため、ＣＯ２ハイドレートの濃度を高めるために、脱水処理を行うことが好ましい。脱水処理によって含水率が比較的低くなったＣＯ２ハイドレート（すなわち、比較的高濃度のＣＯ２ハイドレート）は、ペレット成型機で一定の形状（例えば球状や直方体状）に圧縮成型することが好ましい。圧縮成型したＣＯ２ハイドレートは、そのまま本発明に用いてもよいし、必要に応じてさらに破砕等したものを用いてもよい。なお、ＣＯ２ハイドレートの製造方法としては、前述のように、原料水を用いる方法が比較的広く用いられているが、水（原料水）の代わりに微細な氷（原料氷）をＣＯ２と、低温、かつ、低圧のＣＯ２分圧という条件下で反応させてＣＯ２ハイドレートを製造する方法を用いることもできる。The method for producing high concentration CO 2 ice in the present invention is not particularly limited as long as ice having a CO 2 content of 3% by weight or more can be produced. As a method for producing high-concentration CO 2 ice is not a CO 2 hydrate, a method of freezing the raw water while blowing CO 2 into the raw material water under conditions that do not meet the CO 2 hydrate formation conditions and the like. Further, as a method for producing a CO 2 hydrate, and the gas-liquid agitation method for agitating the raw water while blowing CO 2 into the raw material water under conditions satisfying the CO 2 hydrate formation conditions satisfying the CO 2 hydrate formation conditions Conventional methods such as a water spray method in which raw water is sprayed into CO 2 under conditions can be used. Since the CO 2 hydrate produced by these methods is usually in the form of a slurry in which fine particles of CO 2 hydrate are mixed with unreacted water, dehydration is performed to increase the concentration of CO 2 hydrate. It is preferable to carry out the treatment. CO 2 hydrate having a relatively low water content by dehydration (ie, a relatively high concentration of CO 2 hydrate) can be compression-molded into a certain shape (for example, a spherical shape or a rectangular parallelepiped shape) by a pellet molding machine. preferable. The compression-molded CO 2 hydrate may be used in the present invention as it is, or may be further crushed as necessary. As described above, as a method for producing CO 2 hydrate, a method using raw water is relatively widely used. However, instead of water (raw water), fine ice (raw material ice) is used as CO 2. And a method for producing CO 2 hydrate by reacting under low temperature and low pressure CO 2 partial pressure.
上記の「ＣＯ２ハイドレート生成条件」は、前述したように、その温度におけるＣＯ２ハイドレートの平衡圧力よりＣＯ２分圧（ＣＯ２圧力）が高い条件である。上記の「ＣＯ２ハイドレートの平衡圧力よりもＣＯ２分圧が高い条件」は、非特許文献１（J. Chem. Eng. Data (1991) 36, 68-71）のFigure 2.や、非特許文献２（J. Chem. Eng. Data (2008), 53, 2182-2188）のFigure 7.やFigure 15.に開示されているＣＯ２ハイドレートの平衡圧力曲線（例えば縦軸がＣＯ２圧力、横軸が温度を表す）において、かかる曲線の高圧側（ＣＯ２ハイドレートの平衡圧力曲線において、例えば縦軸がＣＯ２圧力、横軸が温度を表す場合は、該曲線の上方）の領域内のＣＯ２圧力と温度の組合せの条件として表される。ＣＯ２ハイドレート生成条件の具体例として、「−２０〜４℃の範囲内」と「二酸化炭素圧力１．８〜４ＭＰａの範囲内」の組合せの条件や、「−２０〜−４℃の範囲内」と「二酸化炭素圧力１．３〜１．８ＭＰａの範囲内」の組合せの条件が挙げられる。As described above, the “CO 2 hydrate production condition” is a condition in which the CO 2 partial pressure (CO 2 pressure) is higher than the equilibrium pressure of CO 2 hydrate at that temperature. The above “conditions in which the partial pressure of CO 2 is higher than the equilibrium pressure of CO 2 hydrate” are shown in FIG. 2 of Non-Patent Document 1 (J. Chem. Eng. Data (1991) 36, 68-71) Equilibrium pressure curve of CO 2 hydrate disclosed in FIG. 7 and FIG. 15 of Patent Document 2 (J. Chem. Eng. Data (2008), 53, 2182-2188) (for example, the vertical axis represents CO 2 pressure) , The horizontal axis represents temperature), the region on the high pressure side of this curve (in the equilibrium pressure curve of CO 2 hydrate, for example, the vertical axis represents CO 2 pressure, and the horizontal axis represents temperature, above the curve) It is expressed as a condition of a combination of CO 2 pressure and temperature. Specific examples of the CO 2 hydrate generation conditions include a combination condition of “within a range of −20 to 4 ° C.” and “within a range of carbon dioxide pressure of 1.8 to 4 MPa”, and a range of “−20 to −4 ° C.” The combination of “inside” and “within carbon dioxide pressure in the range of 1.3 to 1.8 MPa” can be mentioned.
本発明における高濃度ＣＯ２氷は、ＣＯ２と氷のみからなる高濃度ＣＯ２氷であってもよいが、ＣＯ２と氷のほかに任意成分を含んでいてもよい。高濃度ＣＯ２氷における該任意成分としては、例えば、乳成分、乳脂肪以外の油脂、甘味成分、安定剤、乳化剤、風味原料、着色料、香料、塩類、アルコール、及び、カフェインからなる群から選択される１種又は２種以上の物質が挙げられる。なお、かかる高濃度ＣＯ２氷における任意成分は、後述の本発明の冷菓における任意成分に関する記載にて詳述する。The high-concentration CO 2 ice in the present invention may be high-concentration CO 2 ice consisting only of CO 2 and ice, but may contain an optional component in addition to CO 2 and ice. Examples of the optional component in high-concentration CO 2 ice include a milk component, a fat and oil other than milk fat, a sweetening component, a stabilizer, an emulsifier, a flavor raw material, a coloring agent, a flavor, a salt, an alcohol, and caffeine. 1 type or 2 or more types of substances selected from these are mentioned. Note that optional component in such a high concentration CO 2 ice will be described in detail in description of any component in the frozen dessert of the present invention described below.
＜本発明の冷菓＞
本発明の冷菓としては、ＣＯ２含有率が３重量％以上の氷と、酸味料とを含有している限り特に制限されない。<Frozen confectionery of the present invention>
The frozen dessert of the present invention is not particularly limited as long as it contains ice having a CO 2 content of 3% by weight or more and a sour agent.
本明細書において「冷菓」とは、凍結状態で消費者に提供される菓子を意味し、具体的には以下の（Ａ）及び（Ｂ）を含む。
（Ａ）アイスクリーム類（アイスクリーム、アイスミルク、ラクトアイス、氷菓）
食品衛生法上の規定に基づく乳及び乳製品の成分規格等に関する省令に適合するもの、あるいは食品衛生法の規定に基づく食品、添加物等の規定に基づく食品、添加物等の規格基準に適合し、液糖もしくは他食品を混和した液体を冷凍したもの又は食用氷を粉砕し、これに液糖若しくは他食品を混和して再凍結したものであって、凍結状のまま食用に供するもの、またはこれらに類するもの。
（Ｂ）アイスクリーム類を含む又は含まない凍結状態の菓子。As used herein, “frozen confectionery” means confectionery provided to consumers in a frozen state, and specifically includes the following (A) and (B).
(A) Ice cream (ice cream, ice milk, lacto ice, ice confectionery)
Conforms to the standards of milk and dairy product components based on the provisions of the Food Sanitation Act, or conforms to the standards of foods, additives, etc. based on the provisions of foods and additives based on the provisions of the Food Sanitation Act In addition, frozen liquids mixed with liquid sugar or other foods, or edible ice is crushed, mixed with liquid sugars or other foods and re-frozen, and used for food in a frozen state, Or something similar to these.
(B) A frozen confectionery with or without ice creams.
具体的には、上記（Ａ）には、アイスクリーム、アイスミルク、ラクトアイス、アイスキャンデー、みぞれ、かき氷、シャーベット、シェイク等が挙げられる。また、上記（Ｂ）における「アイスクリーム類を含む凍結状態の菓子」としては、フローズンヨーグルト、アイスケーキ（アイスとスポンジケーキ等を含む凍結状態の菓子）などが挙げられる。 Specifically, (A) includes ice cream, ice milk, lact ice, popsicle, sleet, shaved ice, sherbet, shake and the like. Examples of the “frozen confectionery containing ice cream” in (B) above include frozen yogurt, ice cake (frozen confectionery including ice and sponge cake, etc.), and the like.
また、本明細書における「冷菓」には、ＣＯ２含有率が３重量％以上の氷と、酸味料とを含有しているものであって、ＣＯ２含有率が３重量％以上の氷を除いた部分が、上記（Ａ）又は（Ｂ）に該当するものも含まれる。Further, the “frozen confectionery” in the present specification contains ice having a CO 2 content of 3% by weight or more and an acidulant, and ice having a CO 2 content of 3% by weight or more. The part excepted corresponds to the above (A) or (B).
本発明における冷菓は、喫食した際に高濃度ＣＯ２氷から生じるＣＯ２ガスの発泡感が、冷菓本来の風味や食感と合わさって、従来の冷菓になかった新規な食感、風味を醸し出すことができる。本発明における冷菓は、喫食時における高濃度ＣＯ２氷由来の冷涼感及び／若しくは炭酸感が向上し、及び／又は、高濃度ＣＯ２氷由来の後味のガス臭さが抑制されており、好ましい態様では、「喫食時における高濃度ＣＯ２氷由来の冷涼感及び炭酸感が向上している」、又は、「喫食時における高濃度ＣＯ２氷由来の冷涼感が向上しており、かつ、高濃度ＣＯ２氷由来の後味のガス臭さが抑制されている」、又は、「喫食時における高濃度ＣＯ２氷由来の炭酸感が向上しており、かつ、高濃度ＣＯ２氷由来の後味のガス臭さが抑制されている」のであり、最も好ましい態様では、喫食時における高濃度ＣＯ２氷由来の冷涼感及び炭酸感が向上しており、かつ、高濃度ＣＯ２氷由来の後味のガス臭さが抑制されている。The frozen confectionery in the present invention brings together a feeling of foaming of CO 2 gas generated from high-concentration CO 2 ice when eaten with the original flavor and texture of the frozen confectionery, and brings out a new texture and flavor not found in conventional frozen confectionery. be able to. The frozen confectionery in the present invention is preferable because the cooling sensation and / or carbonated feeling derived from high-concentration CO 2 ice at the time of eating is improved and / or the gas odor of aftertaste derived from high-concentration CO 2 ice is suppressed. In the aspect, “the coolness and carbonated feeling derived from high concentration CO 2 ice at the time of eating are improved” or “the cool feeling derived from high concentration CO 2 ice at the time of eating is improved, and high concentration CO 2 ice from aftertaste gas smell of is suppressed "or" has improved carbonate feeling of high concentration CO 2 ice from during eating, and the aftertaste from the high concentration CO 2 ice In the most preferred embodiment, the coolness and carbonated feeling derived from high-concentration CO 2 ice at the time of eating is improved, and the aftertaste gas derived from high-concentration CO 2 ice. Odor is suppressed.
また、本発明における冷菓は、「高濃度ＣＯ２氷含有冷菓としての香味バランスを保持している」ことが好ましい。本明細書において、「高濃度ＣＯ２氷含有冷菓としての香味バランスを保持している」高濃度ＣＯ２氷含有冷菓とは、喫食した際に口腔内で生じる泡立ちが、冷菓として不適なほど強くはなく、かつ、喫食した際の酸味が冷菓として不適なほど強くはない高濃度ＣＯ２氷含有冷菓を意味する。The frozen dessert of the present invention, "holds the flavor balance of the high-concentration CO 2 ice-containing frozen desserts," it is preferable. In the present specification, the high-concentration CO 2 ice-containing frozen confectionery “having a flavor balance as a high-concentration CO 2 ice-containing frozen confectionery” means that foaming generated in the oral cavity when eaten is so strong that it is unsuitable as a frozen confectionery. rather, and sour when eaten means a high concentration CO 2 ice-containing frozen dessert is not as strong as unsuitable as frozen confections.
本発明における酸味料の使用量（冷菓における酸味料の含有量又は添加量）としては、特に制限されず、本発明における酸味料の種類や、本発明における高濃度ＣＯ２氷のＣＯ２含有率や、本発明における冷菓の任意成分の組成等に応じて、当業者は適宜設定することができる。本発明の効果を十分に得る観点から、本発明における酸味料の好ましい使用量（含有量又は添加量）の下限値として、冷菓ミックス全量に対して０．００７５重量％以上、好ましくは０．０１重量％以上が挙げられ、好ましい使用量（含有量又は添加量）の上限値として、酸味料の種類等にもよるが、１５重量％以下、１０重量％以下、７重量％以下、４重量％以下、１．７５重量％以下、１．５重量％以下、１重量％以下、０．７５重量％以下、０．５重量％以下等が挙げられる。本発明の効果を十分に得る観点から、本発明における酸味料の好ましい使用量（含有量又は添加量）を、酸味料の種類に応じて記載すると、酒石酸（好ましくはＬ−酒石酸）又はその塩としては、好ましくは０．００７５〜０．７５重量％、より好ましくは０．０１〜０．５重量％が挙げられ、クエン酸（好ましくは無水クエン酸）又はその塩としては、好ましくは０．００７５〜７重量％、より好ましくは０．０１〜４重量％が挙げられ、アスコルビン酸又はその塩としては、好ましくは０．００７５〜１５重量％、より好ましくは０．０１〜１０重量％が挙げられ、リンゴ酸（好ましくはＤＬ−リンゴ酸）又はその塩としては、好ましくは０．００７５〜７重量％、より好ましくは０．０１〜４重量％が挙げられ、乳酸又はその塩としては、好ましくは０．００７５〜１．５重量％、より好ましくは０．０１〜１重量％が挙げられ、リン酸又はその塩としては、好ましくは０．０５〜１．７５重量％、より好ましくは０．１〜１重量％が挙げられる。なお、本明細書において「冷菓ミックス」とは、高濃度ＣＯ２氷以外の冷菓の原材料の全部又は一部（好ましくは全部）の混合物を意味し、本明細書において「冷菓ミックス全量」とは、高濃度ＣＯ２氷以外の冷菓の原材料の全部の混合物を意味する。また、本発明における酸味料は市販のものを使用することができる。The amount of acidulant used in the present invention (the content or amount of acidulant in the frozen dessert) is not particularly limited, and the type of acidulant in the present invention and the CO 2 content of the high-concentration CO 2 ice in the present invention. Moreover, those skilled in the art can set suitably according to the composition of the arbitrary components of the frozen dessert in this invention. From the standpoint of sufficiently obtaining the effects of the present invention, the lower limit of the preferred amount (content or addition amount) of the acidulant in the present invention is 0.0075% by weight or more, preferably 0.01% with respect to the total amount of the frozen dessert mix. The upper limit of the preferred amount used (content or amount added) is 15% by weight or less, 10% by weight or less, 7% by weight or less, 4% by weight, although it depends on the type of acidulant. Hereinafter, 1.75% by weight or less, 1.5% by weight or less, 1% by weight or less, 0.75% by weight or less, 0.5% by weight or less, and the like can be given. From the viewpoint of sufficiently obtaining the effects of the present invention, when the preferred amount (content or addition amount) of the acidulant in the present invention is described according to the type of acidulant, tartaric acid (preferably L-tartaric acid) or a salt thereof Is preferably 0.0075 to 0.75% by weight, more preferably 0.01 to 0.5% by weight, and citric acid (preferably anhydrous citric acid) or a salt thereof is preferably 0.8. 0075 to 7% by weight, more preferably 0.01 to 4% by weight, and ascorbic acid or a salt thereof is preferably 0.0075 to 15% by weight, more preferably 0.01 to 10% by weight. The malic acid (preferably DL-malic acid) or a salt thereof is preferably 0.0075 to 7% by weight, more preferably 0.01 to 4% by weight, and lactic acid or a salt thereof. , Preferably 0.0075 to 1.5% by weight, more preferably 0.01 to 1% by weight, and phosphoric acid or a salt thereof is preferably 0.05 to 1.75% by weight, more preferably 0.1 to 1 weight% is mentioned. In the present specification, the “frozen confectionery mix” means a mixture of all or part (preferably all) of the frozen confectionery ingredients other than the high-concentration CO 2 ice, and the “frozen confectionery mix total amount” in the present specification. Means a mixture of all the ingredients of the frozen dessert except high-concentration CO 2 ice. In addition, a commercially available acidulant in the present invention can be used.
本発明における高濃度ＣＯ２氷の使用量（冷菓における高濃度ＣＯ２氷の含有量）としては、特に制限されず、本発明における高濃度ＣＯ２氷のＣＯ２含有率、本発明における酸味料の種類、本発明における酸味料の冷菓における含有量、本発明における冷菓の任意成分の組成等に応じて、当業者は適宜設定することができる。高濃度ＣＯ２氷のＣＯ２含有率等にもよるが、本発明の効果を十分に得る観点から、本発明における高濃度ＣＯ２氷の好ましい使用量として、冷菓ミックス全量に対して１〜５０重量％、好ましくは１〜２０重量％、より好ましくは３〜１５重量％が挙げられる。The amount of high-concentration CO 2 ice used in the present invention (content of high-concentration CO 2 ice in frozen dessert) is not particularly limited, and the CO 2 content of the high-concentration CO 2 ice in the present invention, the acidulant in the present invention. The person skilled in the art can appropriately set depending on the kind of the sour agent in the present invention, the composition of the optional components of the frozen dessert in the present invention, and the like. Although depending on the CO 2 content of the high-concentration CO 2 ice, etc., from the viewpoint of sufficiently obtaining the effects of the present invention, the preferred use amount of the high-concentration CO 2 ice in the present invention is 1 to 50 with respect to the total amount of the frozen dessert mix. % By weight, preferably 1 to 20% by weight, more preferably 3 to 15% by weight.
本発明の冷菓は、本発明における高濃度ＣＯ２氷と、本発明における酸味料のみから構成されている冷菓であってもよいが、かかる高濃度ＣＯ２氷と、酸味料のほかに、任意成分を含んでいてもよい。本発明の冷菓における該任意成分としては、例えば、乳成分、乳脂肪以外の油脂、甘味成分、安定剤、乳化剤、風味原料、着色料、香料、塩類、アルコール、及び、カフェインからなる群から選択される１種又は２種以上の物質が挙げられる。本発明の冷菓が任意成分を含んでいる場合、該任意成分は、本発明における高濃度ＣＯ２氷に含まれており、冷菓ミックスに含まれていなくてもよいし、本発明における高濃度ＣＯ２氷に含まれておらず、冷菓ミックスに含まれていてもよいし、本発明における高濃度ＣＯ２氷と冷菓ミックスの両方に含まれていてもよい。本発明における高濃度ＣＯ２氷と冷菓ミックスの両方に任意成分が含まれている場合、任意成分の種類や濃度は、高濃度ＣＯ２氷と冷菓ミックスとで同じであってもよいし、異なっていてもよい。なお、かかる任意成分は市販のものを使用することができる。また、任意成分の使用量（冷菓における任意成分の濃度）は、本発明を妨げない範囲で適宜設定することができる。Frozen desserts of the present invention, a high concentration CO 2 ice in the present invention may be a frozen dessert that consists acidulant alone in the present invention, and such a high concentration CO 2 ice, in addition to the acidulant, optionally Ingredients may be included. Examples of the optional component in the frozen dessert according to the present invention include a milk component, an oil and fat other than milk fat, a sweetening component, a stabilizer, an emulsifier, a flavor raw material, a colorant, a flavor, a salt, an alcohol, and caffeine. One kind or two or more kinds of substances selected may be mentioned. When the frozen dessert of the present invention contains an optional component, the optional component is contained in the high-concentration CO 2 ice in the present invention and may not be included in the frozen dessert mix, or the high-concentration CO in the present invention. not included in the 2 ice, may be included in frozen dessert mix may be included in both the high-concentration CO 2 ice and frozen dessert mixes of the present invention. When optional components are included in both the high-concentration CO 2 ice and the frozen dessert mix in the present invention, the types and concentrations of the optional components may be the same or different between the high-concentrated CO 2 ice and the frozen dessert mix. It may be. In addition, a commercially available thing can be used for this arbitrary component. Moreover, the usage-amount (arbitrary-component density | concentration in frozen dessert) of arbitrary components can be suitably set in the range which does not disturb this invention.
上記の「乳成分」には、動物（好ましくはウシ）の乳、又はその分画成分や加工品等が含まれる。乳の分画成分や加工品としては、生クリーム、バター、バターミルク、バターミルク粉、脱脂乳、部分脱脂乳、還元全脂乳、還元脱脂乳、還元部分脱脂乳、全脂濃縮乳、脱脂濃縮乳、部分脱脂濃縮乳、全脂粉乳、脱脂粉乳、部分脱脂粉乳、カゼイン、ホエイ、還元ホエイ、濃縮ホエイ、ホエイ粉等が挙げられる。かかる乳成分は１種を用いてもよいし、２種以上を併用してもよい。 The “milk component” includes animal (preferably bovine) milk, fractionated components thereof, processed products, and the like. The milk fraction components and processed products include fresh cream, butter, buttermilk, buttermilk powder, skim milk, partially skimmed milk, reduced skim milk, reduced skim milk, reduced skim milk, skim milk concentrate, skim milk Examples include concentrated milk, partially defatted concentrated milk, whole milk powder, defatted milk powder, partially defatted milk powder, casein, whey, reduced whey, concentrated whey, whey powder, and the like. 1 type may be used for this milk component, and 2 or more types may be used together.
上記の「乳脂肪以外の油脂」としては、大豆油、菜種油、コーン油、綿実油、落花生油、ひまわり油、こめ油、ベニバナ油、サフラワー油、オリーブ油、ゴマ油、パーム油、ヤシ油、パーム核油等の植物油脂；牛脂、豚脂等の動物油脂；植物油脂や動物油脂を分別、水素添加、エステル交換等を施した加工油脂；等が挙げられる。かかる乳脂肪以外の油脂は１種を用いてもよいし、２種以上を併用してもよい。 The above “non-milk fats” include soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice bran oil, safflower oil, safflower oil, olive oil, sesame oil, palm oil, palm oil, palm kernel Vegetable oils and fats such as oil; animal fats and oils such as beef tallow and pork fat; processed fats and oils obtained by separation, hydrogenation, transesterification and the like of vegetable fats and animal fats and the like. 1 type of fats and oils other than this milk fat may be used, and 2 or more types may be used together.
上記の「甘味成分」とは、甘味を呈する成分のことをいい、かかる甘味成分には、黒砂糖、白下糖、カソナード（赤砂糖）、和三盆、ソルガム糖、メープルシュガーなどの含蜜糖、ザラメ糖（白双糖、中双糖、グラニュー糖など）、車糖（上白糖、三温糖など）、加工糖（角砂糖、氷砂糖、粉砂糖、顆粒糖など）、液糖などの精製糖、単糖類（ぶどう糖、果糖、木糖、ソルボース、ガラクトース、異性化糖など）、二糖類（蔗糖 、麦芽糖、乳糖、異性化乳糖、パラチノースなど）、オリゴ糖類（フラクトオリゴ糖、マルトオリゴ糖、イソマルトオリゴ糖、ガラクトオリゴ糖、カップリングシュガーなど）、糖アルコール類（エリスリトール、ソルビトール、キシリトール、マンニトール、マルチトール、イソマルチトール、ラクチトール、マルトトリイトール、イソマルトトリイトール、パニトール、オリゴ糖アルコール、粉末還元麦芽糖水飴）などのような糖質甘味料の他、天然非糖質甘味料（ステビア抽出物、カンゾウ抽出物等）や合成非糖質甘味料（アスパルテーム、アセスルファムＫ等）のような高甘味度甘味料などの甘味料が挙げられる。甘味成分は１種を用いてもよいし、２種以上を併用してもよい。 The above-mentioned “sweet ingredient” refers to an ingredient exhibiting sweetness, and such sweet ingredients include brown sugar, white sugar, cassonade (red sugar), Wasanbon, sorghum sugar, maple sugar and other sugar-containing sugars. , Refined sugars such as salmon sugar (white disaccharide, medium disaccharide, granulated sugar, etc.), car sugar (super white sugar, tri-sugar etc.), processed sugar (corn sugar, ice sugar, powdered sugar, granulated sugar etc.), liquid sugar etc. , Monosaccharides (such as glucose, fructose, wood sugar, sorbose, galactose, isomerized sugar), disaccharides (such as sucrose, maltose, lactose, isomerized lactose, palatinose), oligosaccharides (fructo-oligosaccharide, malto-oligosaccharide, isomaltoligosaccharide) , Galactooligosaccharides, coupling sugar, etc.), sugar alcohols (erythritol, sorbitol, xylitol, mannitol, maltitol, isomaltitol, lactitol, ma In addition to saccharide sweeteners such as ltotriitol, isomaltoriitol, panitol, oligosaccharide alcohol, powdered maltose syrup, etc., natural non-sugar sweeteners (stevia extract, licorice extract, etc.) Sweeteners such as high-intensity sweeteners such as sugar sweeteners (aspartame, acesulfame K, etc.) can be mentioned. One sweetening component may be used, or two or more sweetening components may be used in combination.
上記の「安定剤」としては、キサンタンガム、カラギーナン、グアーガム、タマリンドガム、ジェランガム、ローカストビーンガム、タラガム、カルボキシメチルセルロース、水溶性セルロース、ペクチン、ポリデキストロース、プルラン、プロピレングリコール、ゼラチン、アラビアガム、ダイユータンガム、デンプン、デキストリン、アルギン酸、イナゴマメゴム等が挙げられ、中でも、キサンタンガム、ペクチン、グアーガム、カラギーナン、カルボキシメチルセルロース、ローカストビーンガムなどが好ましく挙げられ、中でも、キサンタンガム、ペクチン、ローカストビーンガムがより好ましく挙げられる。安定剤は１種を用いてもよいし、２種以上を併用してもよい。 Examples of the above-mentioned “stabilizer” include xanthan gum, carrageenan, guar gum, tamarind gum, gellan gum, locust bean gum, tara gum, carboxymethyl cellulose, water-soluble cellulose, pectin, polydextrose, pullulan, propylene glycol, gelatin, gum arabic, and jute Gum, starch, dextrin, alginic acid, locust bean gum and the like are mentioned, among which xanthan gum, pectin, guar gum, carrageenan, carboxymethylcellulose, locust bean gum and the like are preferred, among which xanthan gum, pectin and locust bean gum are more preferred. It is done. One stabilizer may be used, or two or more stabilizers may be used in combination.
上記の「乳化剤」としては、食用として使用できるものを広く採用することができ、例えば、モノグリセリド（グリセリン脂肪酸エステル）、有機酸モノグリセリド（酢酸モノグリセリド、酢酸酒石酸混合モノグリセリド、クエン酸モノグリセリド、ジアセチル酒石酸モノグリセリド、乳酸モノグリセリド、コハク酸モノグリセリド、りんご酸モノグリセリド等）、ジグリセリド、プロピレングリコール脂肪酸エステル、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、ポリソルベート、ポリグリセリン縮合リシノレイン酸エステル（ポリグリセリンポリリシノレート）、レシチン、キラヤサポニン、ユッカサポニン、大豆サポニン、化工澱粉（酸分解澱粉、酸化澱粉、α化澱粉、グラフト化澱粉、カルボキシメチル基、ヒドロキシアルキル基等を導入したエーテル化澱粉、酢酸、リン酸等を反応させたエステル化澱粉、２ヶ所以上の澱粉の水酸基間に多官能基を結合させた架橋澱粉、湿熱処理澱粉等）等が挙げられる。乳化剤は１種を用いてもよいし、２種以上を併用してもよい。 As said "emulsifier", what can be used edible can be widely employ | adopted, for example, monoglyceride (glycerol fatty acid ester), organic acid monoglyceride (acetic acid monoglyceride, acetic acid tartaric acid mixed monoglyceride, citric acid monoglyceride, diacetyl tartaric acid monoglyceride, Lactic acid monoglyceride, succinic acid monoglyceride, malic acid monoglyceride, etc.), diglyceride, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polysorbate, polyglycerin condensed ricinoleic acid ester (polyglycerin polyricinoleate), Lecithin, kiraya saponin, yucca saponin, soybean saponin, modified starch (acid-degraded starch, oxidized starch, pregelatinized starch, grafted starch, cal Etherified starch introduced with xymethyl group, hydroxyalkyl group, etc., esterified starch reacted with acetic acid, phosphoric acid, etc., cross-linked starch in which polyfunctional groups are bonded between hydroxyl groups of two or more starches, wet heat-treated starch, etc. ) And the like. One type of emulsifier may be used, or two or more types may be used in combination.
上記の「風味原料」としては、果汁、果肉、抹茶、レーズン、ココア、卵黄等が挙げられる。風味原料は１種を用いてもよいし、２種以上を併用してもよい。 Examples of the “flavor raw material” include fruit juice, pulp, matcha, raisins, cocoa, and egg yolk. The flavor raw material may use 1 type and may use 2 or more types together.
本発明の冷菓における酸味料や、任意成分の濃度は、その冷菓を融解して得られる溶液について、例えばＨＰＬＣ法、ＧＣ−ＭＳ法、ＬＣ−ＭＳ法などの公知の方法を適用することにより測定することができる。 The acidulant and the concentration of optional components in the frozen dessert of the present invention are measured by applying a known method such as the HPLC method, the GC-MS method, the LC-MS method, etc. with respect to the solution obtained by melting the frozen dessert can do.
本発明の冷菓は、カップ容器、コーン、ワッフル生地などに充填されていなくてもよいが、充填されていてもよい。また、本発明の冷菓は、包装容器内に収容されていてもよいし、収容されていなくてもよい。 The frozen dessert of the present invention may not be filled in a cup container, corn, waffle dough, or the like, but may be filled. Moreover, the frozen dessert of this invention may be accommodated in the packaging container, and does not need to be accommodated.
本発明の冷菓を保存する際には、該冷菓の凍結状態を保持することが好ましい。保存温度の上限温度としては、好ましくは０℃以下、より好ましくは−５℃以下、さらに好ましくは−１０℃以下、より好ましくは−１５℃以下、さらに好ましくは−２０℃、より好ましくは−２５℃が挙げられ、下限温度としては、−２７３℃以上、−８０℃以上、−５０℃以上、−４０℃以上、−３０℃以上などが挙げられる。 When storing the frozen dessert of the present invention, it is preferable to maintain the frozen state of the frozen dessert. The upper limit temperature of the storage temperature is preferably 0 ° C. or lower, more preferably −5 ° C. or lower, further preferably −10 ° C. or lower, more preferably −15 ° C. or lower, still more preferably −20 ° C., more preferably −25. The lower limit temperature includes −273 ° C. or higher, −80 ° C. or higher, −50 ° C. or higher, −40 ° C. or higher, −30 ° C. or higher, and the like.
本明細書において「高濃度ＣＯ２氷由来の冷涼感が向上した」高濃度ＣＯ２氷含有冷菓とは、本発明における酸味料を含有させないこと以外は、同種の原料を同じ最終濃度になるように用いて同じ製法で製造した高濃度ＣＯ２氷含有冷菓（以下、「比較高濃度ＣＯ２氷含有冷菓」とも表示する。）と比較して、高濃度ＣＯ２氷由来の冷涼感が向上した高濃度ＣＯ２氷含有冷菓を意味する。本発明では、ヒトの口腔、喉に対して感じられる冷たい感覚を冷涼感として評価した。In the present specification, “high-concentration CO 2 ice-derived cooling feeling is improved” means that the high-concentration CO 2 ice-containing frozen confectionery has the same raw material at the same final concentration except that the acidulant in the present invention is not contained. high concentration CO 2 ice-containing frozen dessert was prepared in the same method used in (hereinafter represented as "Comparative high concentration CO 2 ice-containing frozen desserts.") as compared to, and improved cool feeling from the high concentration CO 2 ice Means high-concentration CO 2 ice-containing frozen dessert. In the present invention, a cold sensation felt on the human oral cavity and throat was evaluated as a cool sensation.
本明細書において「高濃度ＣＯ２氷由来の炭酸感が向上した」高濃度ＣＯ２氷含有冷菓とは、上記の比較高濃度ＣＯ２氷含有冷菓と比較して、高濃度ＣＯ２氷由来の炭酸感が向上した高濃度ＣＯ２氷含有冷菓を意味する。本発明では、炭酸ガスによって感じられる舌への刺激を炭酸感として評価した。In the present specification, the "high concentration CO 2 carbonic feeling from ice is improved" high concentration CO 2 ice-containing frozen desserts, as compared with the comparative high concentration CO 2 ice-containing frozen desserts, from high-concentration CO 2 ice This means a high-concentration CO 2 ice-containing frozen dessert with improved carbonation. In this invention, the irritation | stimulation to the tongue felt by a carbon dioxide gas was evaluated as a carbonic acid feeling.
本明細書において「高濃度ＣＯ２氷由来の後味のガス臭さが抑制された」高濃度ＣＯ２氷含有冷菓とは、上記の比較高濃度ＣＯ２氷含有冷菓と比較して、高濃度ＣＯ２氷由来の後味のガス臭さが抑制された高濃度ＣＯ２氷含有冷菓を意味する。本発明では、炭酸ガスを含む飲食物を口に含んだ際に、鼻に炭酸ガスが抜ける事によって鼻の粘膜が刺激される刺激臭を高濃度ＣＯ２氷由来の後味のガス臭さとして評価した。In the "high concentration CO 2 ice aftertaste gas smell derived is suppressed" high concentration CO 2 ice-containing frozen dessert herein as compared to the above comparative high concentration CO 2 ice-containing frozen desserts, high concentration CO It means a high-concentration CO 2 ice-containing frozen dessert in which the gas odor of aftertaste derived from 2 ice is suppressed. In the present invention, when a food or drink containing carbon dioxide is included in the mouth, the irritating odor that stimulates the mucous membrane of the nose by the release of carbon dioxide into the nose is evaluated as a gas odor of aftertaste derived from high-concentration CO 2 ice. did.
ある高濃度ＣＯ２氷含有冷菓の「高濃度ＣＯ２氷由来の冷涼感」や「高濃度ＣＯ２氷由来の炭酸感」や「高濃度ＣＯ２氷由来の後味のガス臭さ」が、比較高濃度ＣＯ２氷含有冷菓と比較してどのようであるか（例えば、向上しているかどうか、抑制されているかどうか）は、訓練されたパネラーであれば、容易かつ明確に決定することができる。評価の基準や、パネラー間の評価のまとめ方は、一般的な方法を用いることができ、例えば、後述の実施例の「［２］ＣＯ２ハイドレート含有冷菓サンプルの官能評価」の表４に記載の評価基準等を用いた方法と同様の方法、好ましくは、後述の実施例の「［２］ＣＯ２ハイドレート含有冷菓サンプルの官能評価」の表４に記載の評価基準等を用いた方法と同じ方法を好適に用いることができる。より具体的には、後述の実施例の「［２］ＣＯ２ハイドレート含有冷菓サンプルの官能評価」の表４に記載の評価基準において、比較高濃度ＣＯ２氷含有冷菓と比較して、高濃度ＣＯ２氷由来の冷涼感が、非常に強く向上している（評価：「４」）高濃度ＣＯ２氷含有冷菓や、強く向上している（評価：「３」）高濃度ＣＯ２氷含有冷菓や、やや向上している（評価：「２」）高濃度ＣＯ２氷含有冷菓は、「高濃度ＣＯ２氷由来の冷涼感が向上した」高濃度ＣＯ２氷含有冷菓に含まれる。また、比較高濃度ＣＯ２氷含有冷菓と比較して、高濃度ＣＯ２氷由来の炭酸感が、非常に強く向上している（評価：「４」）高濃度ＣＯ２氷含有冷菓や、強く向上している（評価：「３」）高濃度ＣＯ２氷含有冷菓や、やや向上している（評価：「２」）高濃度ＣＯ２氷含有冷菓は、「高濃度ＣＯ２氷由来の炭酸感が向上した」高濃度ＣＯ２氷含有冷菓に含まれる。また、後述の実施例の「［２］ＣＯ２ハイドレート含有冷菓サンプルの官能評価」の表４に記載の評価基準において、比較高濃度ＣＯ２氷含有冷菓と比較して、高濃度ＣＯ２氷由来の後味のガス臭さが、非常に強く抑制されている（評価：「４」）高濃度ＣＯ２氷含有冷菓や、強く抑制されている（評価：「３」）高濃度ＣＯ２氷含有冷菓や、やや抑制されている（評価：「２」）高濃度ＣＯ２氷含有冷菓は、「高濃度ＣＯ２氷由来の後味のガス臭さが抑制された」高濃度ＣＯ２氷含有冷菓に含まれる。Comparison of “high-concentration CO 2 ice-derived coolness”, “high-concentration CO 2 ice-derived carbonic sensation” and “high-concentration CO 2 ice-derived aftertaste gas odor” of certain high-concentration CO 2 ice-containing frozen desserts what is or is compared to the high concentration CO 2 ice-containing frozen desserts (e.g., whether the improved, whether it is suppressed), if panelists trained, can be determined easily and clearly . The standard of evaluation and the method of summarizing the evaluation between the panelists can use a general method. For example, in Table 4 of “[2] Sensory evaluation of a frozen dessert sample containing CO 2 hydrate” in Examples described later. The same method as the method using the evaluation criteria described in the description, preferably the method using the evaluation criteria shown in Table 4 of “[2] Sensory evaluation of the CO 2 hydrate-containing frozen confectionery sample” in the examples described later. The same method can be suitably used. More specifically, in the evaluation criteria described in Table 4 of “[2] CO 2 hydrate-containing frozen confectionery sample” in Examples described later, compared with the comparative high concentration CO 2 ice-containing frozen confectionery, cool feeling derived from the concentration of CO 2 ice, has improved very strongly (rating: "4") high concentration of CO 2 ice containing frozen desserts and, has improved strongly (rating: "3") high concentration of CO 2 ice containing frozen desserts and are slightly improved (evaluation: "2") high concentration CO 2 ice-containing frozen dessert are included in the "high concentration CO 2 coolness from ice is improved" high concentration CO 2 ice-containing frozen desserts. Further, as compared with the comparative high concentration CO 2 ice-containing frozen desserts, carbonated feeling from the high concentration CO 2 ice has increased very strongly (Rating: "4") and high CO 2 concentration ice containing frozen desserts, strong improved to have (Rating: "3") high-concentration CO 2 ice-containing frozen desserts and are slightly improved (evaluation: "2") high concentration CO 2 ice-containing frozen dessert is "high concentration CO 2 ice-derived carbonate Included in high-concentration CO 2 ice-containing frozen confectionery with improved feeling. Further, in the evaluation criteria set forth in Table 4, "[2] Sensory Evaluation of CO 2 hydrate containing ice confection sample" in the examples below, in comparison with Comparative high concentration CO 2 ice-containing frozen desserts, high concentration CO 2 ice aftertaste gas smell derived, are very strongly inhibited (Rating: "4") high concentration CO 2 ice-containing frozen desserts and is strongly inhibited (Rating: "3") high-concentration CO 2 ice-containing Frozen confectionery or slightly constrained (evaluation: “2”) high-concentration CO 2 ice-containing frozen confectionery is a high-concentration CO 2 ice-containing frozen confectionery “suppressed gas odor from high-concentration CO 2 ice is suppressed” included.
ある高濃度ＣＯ２氷含有冷菓を喫食した際に口腔内で生じる泡立ち（高濃度ＣＯ２氷含有冷菓を口に含んだ際に口の中で感じる膨張感）が、冷菓として不適なほど強いか否かや、喫食した際の酸味が冷菓として不適なほど強いか否かは、訓練されたパネラーであれば、容易かつ明確に決定することができる。評価の基準や、パネラー間の評価のまとめ方は、一般的な方法を用いることができ、例えば、後述の実施例の「［２］ＣＯ２ハイドレート含有冷菓サンプルの官能評価」の表４に記載の評価基準等を用いた方法と同様の方法、好ましくは、後述の実施例の「［２］ＣＯ２ハイドレート含有冷菓サンプルの官能評価」の表４に記載の評価基準等を用いた方法と同じ方法を好適に用いることができる。より具体的には、後述の実施例の「［２］ＣＯ２ハイドレート含有冷菓サンプルの官能評価」の表４に記載の評価基準において、喫食した際の口腔内での泡立ちが強く、冷菓として不適である（評価：「１」）高濃度ＣＯ２氷含有冷菓は、喫食した際に口腔内で生じる泡立ちが冷菓として不適なほど強い高濃度ＣＯ２氷含有冷菓であり、一方、喫食した際の口腔内での泡立ちは気にならない（評価：「３」）高濃度ＣＯ２氷含有冷菓や、喫食した際に口腔内で強く泡立つ（評価：「２」）高濃度ＣＯ２氷含有冷菓は、喫食した際に口腔内で生じる泡立ちが、冷菓として不適なほど強くはない高濃度ＣＯ２氷含有冷菓に含まれる。また、後述の実施例の「［２］ＣＯ２ハイドレート含有冷菓サンプルの官能評価」の表４に記載の評価基準において、喫食した際の酸味が強く、冷菓として不適である（評価：「１」）高濃度ＣＯ２氷含有冷菓は、喫食した際の酸味が冷菓として不適なほど強い高濃度ＣＯ２氷含有冷菓であり、一方、喫食した際の酸味は気にならない（評価：「３」）高濃度ＣＯ２氷含有冷菓や、喫食した際の酸味がやや強い（評価：「２」）高濃度ＣＯ２氷含有冷菓は、喫食した際の酸味が冷菓として不適なほど強くはない高濃度ＣＯ２氷含有冷菓に含まれる。Is the foaming that occurs in the oral cavity when eating a certain high-concentration CO 2 ice-containing frozen confectionery (expansion feeling in the mouth when high-concentration CO 2 ice-containing frozen confectionery is included in the mouth) that is strong enough to be inappropriate as a frozen confectionery? If it is a trained panelist, it can be determined easily and clearly whether the acidity at the time of eating is so strong that it is unsuitable as a frozen dessert. The standard of evaluation and the method of summarizing the evaluation between the panelists can use a general method. For example, in Table 4 of “[2] Sensory evaluation of a frozen dessert sample containing CO 2 hydrate” in Examples described later. same method as used for evaluation standards described, the method preferably, using criteria such as set forth in Table 4, "[2] sensory evaluation of CO 2 hydrate containing ice confection sample" in the examples below The same method can be suitably used. More specifically, in the evaluation criteria described in Table 4 of “[2] CO 2 hydrate-containing frozen confectionery sample” in Examples described later, foaming in the oral cavity when eating was strong, Inappropriate (evaluation: “1”) high-concentration CO 2 ice-containing frozen confectionery is a high-concentration CO 2 ice-containing frozen confection that is so strong that foaming in the oral cavity is inappropriate as a frozen confection when eating. of foaming in the oral cavity is not worried (evaluation: "3") high concentration of CO 2 ice containing frozen desserts and, bubbling strongly in the mouth when it is eaten (rating: "2") high concentration of CO 2 ice containing frozen dessert is The bubbling produced in the oral cavity when eating is included in the high-concentration CO 2 ice-containing frozen confection that is not strong enough to be inappropriate as a frozen confectionery. In addition, in the evaluation criteria described in Table 4 of “[2] Sensory evaluation of CO 2 hydrate-containing frozen confectionery sample” in Examples described later, the acidity when eaten is strong and unsuitable as a frozen confectionery (evaluation: “1 ”) High-concentration CO 2 ice-containing frozen confectionery is a high-concentration CO 2 ice-containing frozen confection that is so strong that the sourness at the time of eating is unsuitable as a frozen confectionery, while the acidity at the time of eating does not matter (evaluation:“ 3 ”) ) High-concentration CO 2 ice-containing frozen confectionery and acidity when eaten are slightly strong (Evaluation: “2”) High-concentration CO 2 ice-containing frozen confectionery is not so strong that the acidity when eating is inappropriate as a frozen dessert Included in frozen dessert containing CO 2 ice.
本明細書において「高濃度ＣＯ２氷含有冷菓としての香味バランスを保持している高濃度ＣＯ２氷含有冷菓」（すなわち、「喫食した際に口腔内で生じる泡立ちが、冷菓として不適なほど強くはなく、かつ、喫食した際の酸味が冷菓として不適なほど強くはない高濃度ＣＯ２氷含有冷菓」として、より具体的には、冷菓ミックス全量に対する酒石酸（好ましくはＬ−酒石酸）又はその塩の使用量（含有量又は添加量）が、好ましくは０．００７５〜０．７５重量％、より好ましくは０．０１〜０．５重量％である高濃度ＣＯ２氷含有冷菓が挙げられ、また、冷菓ミックス全量に対するクエン酸（好ましくは無水クエン酸）又はその塩の使用量（含有量又は添加量）が、好ましくは０．００７５〜７重量％、より好ましくは０．０１〜４重量％である高濃度ＣＯ２氷含有冷菓が挙げられ、また、冷菓ミックス全量に対するアスコルビン酸又はその塩の使用量（含有量又は添加量）が、好ましくは０．００７５〜１５重量％、より好ましくは０．０１〜１０重量％である高濃度ＣＯ２氷含有冷菓が挙げられ、また、冷菓ミックス全量に対するリンゴ酸（好ましくはＤＬ−リンゴ酸）又はその塩の使用量（含有量又は添加量）が、好ましくは０．００７５〜７重量％、より好ましくは０．０１〜４重量％である高濃度ＣＯ２氷含有冷菓が挙げられ、また、冷菓ミックス全量に対する乳酸又はその塩の使用量（含有量又は添加量）が、好ましくは０．００７５〜１．５重量％、より好ましくは０．０１〜１重量％である高濃度ＣＯ２氷含有冷菓が挙げられ、また、冷菓ミックス全量に対するリン酸又はその塩の使用量（含有量又は添加量）が、好ましくは０．０５〜１．７５重量％、より好ましくは０．１〜１重量％である高濃度ＣＯ２氷含有冷菓が挙げられる。In this specification, “high-concentration CO 2 ice-containing frozen dessert that maintains a flavor balance as a high-concentration CO 2 ice-containing frozen dessert” (that is, “the bubbling that occurs in the oral cavity when eating is so strong that it is unsuitable as a frozen dessert. And, more specifically, “high-concentration CO 2 ice-containing frozen dessert that is not so strong that the acidity when eaten is unsuitable as frozen dessert”, more specifically, tartaric acid (preferably L-tartaric acid) or its salt relative to the total amount of the frozen dessert mix A high-concentration CO 2 ice-containing frozen dessert in which the use amount (content or addition amount) is preferably 0.0075 to 0.75% by weight, more preferably 0.01 to 0.5% by weight, The amount of citric acid (preferably anhydrous citric acid) or a salt thereof used (content or added amount) relative to the total amount of the frozen dessert mix is preferably 0.0075 to 7% by weight, more preferably 0.01 to 4% by weight. % High-concentration CO 2 ice-containing frozen confectionery is mentioned, and the amount of ascorbic acid or a salt thereof (content or addition amount) based on the total amount of the frozen confectionery mix is preferably 0.0075 to 15% by weight, more preferably Examples include high-concentration CO 2 ice-containing frozen confectionery of 0.01 to 10% by weight, and the use amount (content or addition amount) of malic acid (preferably DL-malic acid) or a salt thereof with respect to the total amount of the frozen confectionery mix. In addition, a high-concentration CO 2 ice-containing frozen dessert that is preferably 0.0075 to 7% by weight, more preferably 0.01 to 4% by weight, and the use amount of lactic acid or a salt thereof (content) relative to the total amount of the frozen dessert mix Or high-concentration CO 2 ice-containing frozen confectionery having an addition amount) of preferably 0.0075 to 1.5% by weight, more preferably 0.01 to 1% by weight. A high-concentration CO 2 ice-containing frozen dessert in which the amount of phosphoric acid or salt to be used (content or addition amount) is preferably 0.05 to 1.75% by weight, more preferably 0.1 to 1% by weight Can be mentioned.
＜本発明の冷菓の製造方法＞
本発明の冷菓の製造方法は、ＣＯ２含有率が３重量％以上の氷（高濃度ＣＯ２氷）と、酸味料とを冷菓が含有するようにすること以外は、公知の冷菓の製造方法を用いることができる。アイスクリーム類の一般的な製造方法としては、原材料の混合、均質化、加熱殺菌、冷却、エージング、フリージング、充填・包装、硬化、という各工程を含んでいる製造方法が挙げられる。なお、本発明の冷菓の製造方法により、本発明の冷菓を製造することができる。<The manufacturing method of the frozen dessert of this invention>
The method for producing a frozen dessert according to the present invention is a known method for producing a frozen dessert except that the frozen dessert contains ice having a CO 2 content of 3% by weight or more (high-concentration CO 2 ice) and an acidulant. Can be used. As a general manufacturing method of ice creams, there is a manufacturing method including steps of mixing raw materials, homogenization, heat sterilization, cooling, aging, freezing, filling / packaging, and curing. In addition, the frozen confectionery of this invention can be manufactured with the manufacturing method of the frozen confectionery of this invention.
本発明の冷菓の製造方法としては、ＣＯ２含有率が３重量％以上の氷を含有する冷菓の製造において、酸味料を前記冷菓に含有させる工程を含んでいる限り特に制限されないが、高濃度ＣＯ２氷以外の冷菓の原材料の全部又は一部（好ましくは全部）の混合物（冷菓ミックス）と、高濃度ＣＯ２氷を混合する工程を含んでいることが好ましく、以下の工程Ｘ及び工程Ｙを含んでいることがより好ましい。
酸味料を含有する冷菓ミックスを調製する工程Ｘ：
冷菓ミックスと、ＣＯ２含有率が３重量％以上の氷とを混合する工程Ｙ：The method for producing the frozen confectionery of the present invention is not particularly limited in the production of the frozen confectionery containing ice having a CO 2 content of 3% by weight or more, as long as it includes a step of incorporating the acidulant into the frozen confectionery. It is preferable to include a step of mixing a mixture of all or part (preferably all) frozen confectionery materials other than CO 2 ice (preferably all) with high-concentration CO 2 ice, and the following step X and step Y It is more preferable that it contains.
Process X for preparing a frozen dessert mix containing a sour agent:
Step Y for mixing the frozen dessert mix with ice having a CO 2 content of 3% by weight or more:
工程Ｘで調製される冷菓ミックスは、高濃度ＣＯ２氷以外の冷菓の原材料の全部を含んでいることが好ましい。かかる工程Ｘとしては、酸味料を冷菓ミックスに添加する工程や、高濃度ＣＯ２氷以外の冷菓の原材料の全部を混合して冷凍ミックスを調製する工程が好ましく挙げられる。本発明の製造方法は、上記工程Ｘと工程Ｙの間に、上記工程Ｘで調製した冷菓ミックスを均質化処理及び／又は加熱殺菌処理する工程を有していなくてもよいが、上記工程Ｘで調製した冷菓ミックスを均質化処理及び／又は加熱殺菌処理する工程を有していることが好ましく、上記工程Ｘで調製した冷菓ミックスを均質化処理及び加熱殺菌処理する工程を有していることがより好ましい。It is preferable that the frozen dessert mix prepared in the step X includes all the ingredients of the frozen dessert other than the high-concentration CO 2 ice. Preferred examples of the step X include a step of adding a sour agent to the frozen dessert mix, and a step of preparing a frozen mix by mixing all the ingredients of the frozen dessert other than high-concentration CO 2 ice. The production method of the present invention may not include a step of homogenizing and / or heat sterilizing the frozen dessert mix prepared in the step X between the step X and the step Y, but the step X It is preferable to have a step of homogenizing and / or heat sterilizing the frozen dessert mix prepared in step 1, and having a step of homogenizing and heat sterilizing the frozen dessert mix prepared in step X above. Is more preferable.
工程Ｙにおける冷菓ミックスは、高濃度ＣＯ２氷以外の冷菓の原材料の全部を含んでいることが好ましい。工程Ｙで、冷菓ミックスと、高濃度ＣＯ２氷とを混合する際の前記冷菓ミックスの温度は−８〜５℃が好ましい。工程Ｙにおける冷菓ミックスと、高濃度ＣＯ２氷との混合は、エージング工程又はフリージング工程で行うことが好ましい。Frozen dessert mix in step Y is preferably includes all of the high-concentration CO 2 ice other than raw frozen dessert. In step Y, the temperature of the frozen dessert mix when mixing the frozen dessert mix and the high-concentration CO 2 ice is preferably −8 to 5 ° C. Mixing of the frozen dessert mix in step Y and the high-concentration CO 2 ice is preferably performed in an aging step or a freezing step.
工程Ｙで冷菓ミックスと高濃度ＣＯ２氷とを混合すると、本発明の冷菓が得られる。本発明の製造方法は、工程Ｙで得られた本発明の冷菓を充填・包装する工程、及び／又は、本発明の冷菓を硬化する工程を、工程Ｙより後に有していることが好ましい。When the frozen dessert mix and the high-concentration CO 2 ice are mixed in the process Y, the frozen dessert of the present invention is obtained. The production method of the present invention preferably has a step of filling and packaging the frozen confectionery of the present invention obtained in Step Y and / or a step of curing the frozen confectionery of the present invention after Step Y.
本発明の冷菓の製造方法における、本発明における酸味料の使用量（冷菓における酸味料の含有量又は添加量）としては、本発明の冷菓における酸味料の使用量と同様に、特に制限されず、本発明における酸味料の種類や、本発明における高濃度ＣＯ２氷のＣＯ２含有率や、本発明における冷菓の任意成分の組成等に応じて、当業者は適宜設定することができる。本発明の効果を十分に得る観点から、本発明における酸味料の好ましい使用量（含有量又は添加量）の下限値として、冷菓ミックス全量に対して０．００７５重量％以上、好ましくは０．０１重量％以上が挙げられ、好ましい使用量（含有量又は添加量）の上限値として、酸味料の種類等にもよるが、１５重量％以下、１０重量％以下、７重量％以下、４重量％以下、１．７５重量％以下、１．５重量％以下、１重量％以下、０．７５重量％以下、０．５重量％以下等が挙げられる。本発明の効果を十分に得る観点から、本発明における酸味料の好ましい使用量（含有量又は添加量）を、酸味料の種類に応じて記載すると、酒石酸（好ましくはＬ−酒石酸）又はその塩としては、好ましくは０．００７５〜０．７５重量％、より好ましくは０．０１〜０．５重量％が挙げられ、クエン酸（好ましくは無水クエン酸）又はその塩としては、好ましくは０．００７５〜７重量％、より好ましくは０．０１〜４重量％が挙げられ、アスコルビン酸又はその塩としては、好ましくは０．００７５〜１５重量％、より好ましくは０．０１〜１０重量％が挙げられ、リンゴ酸（好ましくはＤＬ−リンゴ酸）又はその塩としては、好ましくは０．００７５〜７重量％、より好ましくは０．０１〜４重量％が挙げられ、乳酸又はその塩としては、好ましくは０．００７５〜１．５重量％、より好ましくは０．０１〜１重量％が挙げられ、リン酸又はその塩としては、好ましくは０．０５〜１．７５重量％、より好ましくは０．１〜１重量％が挙げられる。各種酸味料について、これらの好ましい使用量（含有量又は添加量）の数値範囲を充たしていると、喫食時における高濃度ＣＯ２氷由来の冷涼感及び炭酸感が向上しており、かつ、高濃度ＣＯ２氷由来の後味のガス臭さが抑制されている高濃度ＣＯ２氷含有冷菓を製造することができる。また、各種酸味料について、これらの好ましい使用量（含有量又は添加量）の数値範囲を充たしていると、「高濃度ＣＯ２氷含有冷菓としての香味バランスを保持している高濃度ＣＯ２氷含有冷菓」（すなわち、「喫食した際に口腔内で生じる泡立ちが、冷菓として不適なほど強くはなく、かつ、喫食した際の酸味が冷菓として不適なほど強くはない高濃度ＣＯ２氷含有冷菓」）を製造することができる。In the method for producing frozen confectionery of the present invention, the amount of acidulant used in the present invention (the content or addition amount of acidulant in frozen confectionery) is not particularly limited, as is the amount of acidulant used in the frozen confectionery of the present invention. Those skilled in the art can appropriately set the acidulant according to the present invention, the CO 2 content of the high-concentration CO 2 ice according to the present invention, the composition of the optional components of the frozen dessert according to the present invention, and the like. From the standpoint of sufficiently obtaining the effects of the present invention, the lower limit of the preferred amount (content or addition amount) of the acidulant in the present invention is 0.0075% by weight or more, preferably 0.01% with respect to the total amount of the frozen dessert mix. The upper limit of the preferred amount used (content or amount added) is 15% by weight or less, 10% by weight or less, 7% by weight or less, 4% by weight, although it depends on the type of acidulant. Hereinafter, 1.75% by weight or less, 1.5% by weight or less, 1% by weight or less, 0.75% by weight or less, 0.5% by weight or less, and the like can be given. From the viewpoint of sufficiently obtaining the effects of the present invention, when the preferred amount (content or addition amount) of the acidulant in the present invention is described according to the type of acidulant, tartaric acid (preferably L-tartaric acid) or a salt thereof Is preferably 0.0075 to 0.75% by weight, more preferably 0.01 to 0.5% by weight, and citric acid (preferably anhydrous citric acid) or a salt thereof is preferably 0.8. 0075 to 7% by weight, more preferably 0.01 to 4% by weight, and ascorbic acid or a salt thereof is preferably 0.0075 to 15% by weight, more preferably 0.01 to 10% by weight. The malic acid (preferably DL-malic acid) or a salt thereof is preferably 0.0075 to 7% by weight, more preferably 0.01 to 4% by weight, and lactic acid or a salt thereof. , Preferably 0.0075 to 1.5% by weight, more preferably 0.01 to 1% by weight, and phosphoric acid or a salt thereof is preferably 0.05 to 1.75% by weight, more preferably 0.1 to 1 weight% is mentioned. About various sour seasonings, when satisfying the numerical range of these preferable use amounts (contents or addition amounts), the cooling feeling and carbonic feeling derived from high-concentration CO 2 ice at the time of eating are improved, and high A high-concentration CO 2 ice-containing frozen dessert in which the aftertaste gas odor derived from the concentration CO 2 ice is suppressed can be produced. Also, the various acidulants, these preferred amount when it meets the numerical range (the content or amount), the high-concentration CO 2 ice holding the flavor balance of the "high concentration CO 2 ice-containing frozen desserts Contained frozen confectionery "(that is,“ high-concentration CO 2 ice-containing frozen confectionery that does not cause foaming in the oral cavity when eaten is not so strong that it is unsuitable as frozen confectionery, and is not so strong that the sourness when eaten is unsuitable as frozen confectionery ” )) Can be produced.
本発明の冷菓の好ましい態様のうち、本発明の冷菓の製造方法の好ましい態様として使用することができる態様は、本発明の冷菓の製造方法の好ましい態様として使用することができる。 Of the preferred embodiments of the frozen confectionery of the present invention, an embodiment that can be used as a preferred embodiment of the method for producing the frozen confectionery of the present invention can be used as a preferred embodiment of the method for producing the frozen confectionery of the present invention.
＜本発明の向上又は抑制方法＞
本発明の向上又は抑制方法は、冷菓を喫食した際の前記氷由来の冷涼感及び／若しくは炭酸感を向上し、及び／又は、高濃度ＣＯ２氷由来の後味のガス臭さを抑制する方法であるが、中でも、「冷菓を喫食した際の前記氷由来の冷涼感及び炭酸感を向上する方法」や、「喫食時における高濃度ＣＯ２氷由来の冷涼感を向上し、かつ、高濃度ＣＯ２氷由来の後味のガス臭さを抑制する方法」や、「喫食時における高濃度ＣＯ２氷由来の炭酸感を向上し、かつ、高濃度ＣＯ２氷由来の後味のガス臭さを抑制する方法」が好ましく挙げられ、中でも、「冷菓を喫食した際の前記氷由来の冷涼感及び炭酸感を向上し、かつ、高濃度ＣＯ２氷由来の後味のガス臭さを抑制する方法」がより好ましく挙げられる。<Improvement or suppression method of the present invention>
The improvement or suppression method of the present invention is a method for improving the cooling sensation and / or carbonated feeling derived from the ice when eating frozen confectionery and / or suppressing the aftertaste gas odor derived from high-concentration CO 2 ice. However, among them, “the method for improving the cooling sensation and carbonated feeling derived from ice when eating frozen confectionery” and “the cooling sensation derived from high-concentration CO 2 ice at the time of eating and improving the high concentration” CO 2 ice aftertaste method of gas odor suppressing derived "or to improve carbonate feeling from the high concentration CO 2 ice during" eating and suppress aftertaste gas smell from the high concentration CO 2 ice Among them, “a method for improving the ice-cooled feeling and carbonated feeling when eating frozen confectionery and suppressing aftertaste gas odor derived from high-concentration CO 2 ice” is preferable. More preferably.
また、本発明の向上又は抑制方法は、高濃度ＣＯ２氷含有冷菓としての香味バランスを保持しつつ（すなわち、喫食した際に口腔内で生じる泡立ちを冷菓として不適なほど強くせず、かつ、喫食した際の酸味を冷菓として不適なほど強くすることなく）、冷涼感及び／若しくは炭酸感を向上し、及び／又は、後味のガス臭さを抑制する方法であることが好ましい。In addition, the improvement or suppression method of the present invention maintains the flavor balance as a high-concentration CO 2 ice-containing frozen confectionery (that is, does not make foaming that occurs in the oral cavity when eating is inappropriately strong as a frozen confectionery, and It is preferable to improve the coolness and / or carbonic acid feeling and / or suppress the gas odor of aftertaste without making the acidity when eating unnecessarily strong as a frozen dessert.
本発明の向上又は抑制方法としては、ＣＯ２含有率が３重量％以上の氷を含有する冷菓の製造において、酸味料を前記冷菓に含有させる工程を含んでいる限り特に制限されないが、高濃度ＣＯ２氷以外の冷菓の原材料の全部又は一部（好ましくは全部）の混合物（冷菓ミックス）と、高濃度ＣＯ２氷を混合する工程を含んでいることが好ましく、上記の工程Ｘ及び工程Ｙを含んでいることがより好ましい。The method for improving or suppressing the present invention is not particularly limited in the production of frozen confectionery containing ice having a CO 2 content of 3% by weight or more, as long as it includes a step of adding an acidulant to the frozen confectionery. It is preferable to include a step of mixing a mixture of all or part (preferably all) raw materials of frozen confectionery other than CO 2 ice (preferably all) and high-concentration CO 2 ice. It is more preferable that it contains.
本発明の冷菓の製造方法の好ましい態様のうち、本発明の向上又は抑制方法の好ましい態様として使用することができる態様は、本発明の向上又は抑制方法の好ましい態様として使用することができる。 Of the preferred embodiments of the method for producing frozen confectionery of the present invention, the embodiment that can be used as the preferred embodiment of the improvement or suppression method of the present invention can be used as the preferable embodiment of the improvement or suppression method of the present invention.
本発明の向上又は抑制方法における、本発明における酸味料の使用量（冷菓における酸味料の含有量又は添加量）としては、本発明の冷菓における酸味料の使用量と同様に、特に制限されず、本発明における酸味料の種類や、本発明における高濃度ＣＯ２氷のＣＯ２含有率や、本発明における冷菓の任意成分の組成等に応じて、当業者は適宜設定することができる。本発明の効果を十分に得る観点から、本発明における酸味料の好ましい使用量（含有量又は添加量）の下限値として、冷菓ミックス全量に対して０．００７５重量％以上、好ましくは０．０１重量％以上が挙げられ、好ましい使用量（含有量又は添加量）の上限値として、酸味料の種類等にもよるが、１５重量％以下、１０重量％以下、７重量％以下、４重量％以下、１．７５重量％以下、１．５重量％以下、１重量％以下、０．７５重量％以下、０．５重量％以下等が挙げられる。本発明の効果を十分に得る観点から、本発明における酸味料の好ましい使用量（含有量又は添加量）を、酸味料の種類に応じて記載すると、酒石酸（好ましくはＬ−酒石酸）又はその塩としては、好ましくは０．００７５〜０．７５重量％、より好ましくは０．０１〜０．５重量％が挙げられ、クエン酸（好ましくは無水クエン酸）又はその塩としては、好ましくは０．００７５〜７重量％、より好ましくは０．０１〜４重量％が挙げられ、アスコルビン酸又はその塩としては、好ましくは０．００７５〜１５重量％、より好ましくは０．０１〜１０重量％が挙げられ、リンゴ酸（好ましくはＤＬ−リンゴ酸）又はその塩としては、好ましくは０．００７５〜７重量％、より好ましくは０．０１〜４重量％が挙げられ、乳酸又はその塩としては、好ましくは０．００７５〜１．５重量％、より好ましくは０．０１〜１重量％が挙げられ、リン酸又はその塩としては、好ましくは０．０５〜１．７５重量％、より好ましくは０．１〜１重量％が挙げられる。各種酸味料について、これらの好ましい使用量（含有量又は添加量）の数値範囲を充たしていると、高濃度ＣＯ２氷含有冷菓について、喫食時における高濃度ＣＯ２氷由来の冷涼感及び炭酸感を向上し、かつ、高濃度ＣＯ２氷由来の後味のガス臭さを抑制することができる。また、各種酸味料について、これらの好ましい使用量（含有量又は添加量）の数値範囲を充たしていると、上述の冷涼感及び炭酸感の向上並びにガス臭さの抑制を、高濃度ＣＯ２氷含有冷菓としての香味バランスを保持しつつ（すなわち、喫食した際に口腔内で生じる泡立ちを冷菓として不適なほど強くせず、かつ、喫食した際の酸味を冷菓として不適なほど強くすることなく）達成することができる。In the improvement or suppression method of the present invention, the amount of acidulant used in the present invention (content or amount of acidulant in frozen confectionery) is not particularly limited, as is the amount of acidulant used in the frozen confectionery of the present invention. Those skilled in the art can appropriately set the acidulant according to the present invention, the CO 2 content of the high-concentration CO 2 ice according to the present invention, the composition of the optional components of the frozen dessert according to the present invention, and the like. From the standpoint of sufficiently obtaining the effects of the present invention, the lower limit of the preferred amount (content or addition amount) of the acidulant in the present invention is 0.0075% by weight or more, preferably 0.01% with respect to the total amount of the frozen dessert mix. The upper limit of the preferred amount used (content or amount added) is 15% by weight or less, 10% by weight or less, 7% by weight or less, 4% by weight, although it depends on the type of acidulant. Hereinafter, 1.75% by weight or less, 1.5% by weight or less, 1% by weight or less, 0.75% by weight or less, 0.5% by weight or less, and the like can be given. From the viewpoint of sufficiently obtaining the effects of the present invention, when the preferred amount (content or addition amount) of the acidulant in the present invention is described according to the type of acidulant, tartaric acid (preferably L-tartaric acid) or a salt thereof Is preferably 0.0075 to 0.75% by weight, more preferably 0.01 to 0.5% by weight, and citric acid (preferably anhydrous citric acid) or a salt thereof is preferably 0.8. 0075 to 7% by weight, more preferably 0.01 to 4% by weight, and ascorbic acid or a salt thereof is preferably 0.0075 to 15% by weight, more preferably 0.01 to 10% by weight. The malic acid (preferably DL-malic acid) or a salt thereof is preferably 0.0075 to 7% by weight, more preferably 0.01 to 4% by weight, and lactic acid or a salt thereof. , Preferably 0.0075 to 1.5% by weight, more preferably 0.01 to 1% by weight, and phosphoric acid or a salt thereof is preferably 0.05 to 1.75% by weight, more preferably 0.1 to 1 weight% is mentioned. About various sour seasonings, when satisfying the numerical range of these preferable use amounts (contents or addition amounts), high-concentration CO 2 ice-containing frozen confectionery has a cooling sensation and a carbonic sensation derived from high-concentration CO 2 ice at the time of eating. improved, and it is possible to suppress aftertaste gas smell from the high concentration CO 2 ice. Also, the various acidulants, these preferred amount when it meets the numerical range (the content or amount), an improvement as well as gas odor suppression of coolness and carbonate sense described above, the high-concentration CO 2 ice While maintaining the flavor balance as a contained frozen dessert (that is, without causing foaming in the oral cavity to become unsuitably strong as a frozen dessert when eating, and without increasing the sour taste unsuitably as a frozen dessert) Can be achieved.
＜本発明のその他の態様＞
本発明の態様には、「喫食した際の高濃度ＣＯ２氷由来の冷涼感及び／若しくは炭酸感が向上し、及び／又は、高濃度ＣＯ２氷由来の後味のガス臭さを抑制された冷菓を製造するための、高濃度ＣＯ２氷及び酸味料の使用」が含まれ、中でも、「喫食した際の前記氷由来の冷涼感及び炭酸感が向上した冷菓を製造するための、高濃度ＣＯ２氷及び酸味料の使用」や、「喫食時における高濃度ＣＯ２氷由来の冷涼感が向上し、かつ、高濃度ＣＯ２氷由来の後味のガス臭さが抑制された冷菓を製造するための、高濃度ＣＯ２氷及び酸味料の使用」や、「喫食時における高濃度ＣＯ２氷由来の炭酸感が向上し、かつ、高濃度ＣＯ２氷由来の後味のガス臭さが抑制された冷菓を製造するための、高濃度ＣＯ２氷及び酸味料の使用」が好適に含まれ、中でも、「喫食時における高濃度ＣＯ２氷由来の冷涼感及び炭酸感が向上し、かつ、高濃度ＣＯ２氷由来の後味のガス臭さが抑制された冷菓を製造するための、高濃度ＣＯ２氷及び酸味料の使用」がより好適に含まれる。<Other aspects of the present invention>
According to the aspect of the present invention, “the coolness and / or carbonated feeling derived from high-concentration CO 2 ice at the time of eating is improved and / or the aftertaste gas odor derived from high-concentration CO 2 ice is suppressed. for producing ice confection, use of high concentration CO 2 ice and acidulant "include, among others, for the manufacture of a frozen dessert coolness and carbonate feeling from the ice is improved when the" eaten, high concentrations Use of CO 2 ice and acidulant ”and“ to produce a frozen dessert with improved cooling sensation derived from high-concentration CO 2 ice at the time of eating while suppressing the gas odor of aftertaste derived from high-concentration CO 2 ice Therefore, the use of high-concentration CO 2 ice and acidulant ”and“ carbonic feeling derived from high-concentration CO 2 ice during eating are improved, and the aftertaste gas odor derived from high-concentration CO 2 ice is suppressed. "Use of high-concentration CO 2 ice and acidulant for producing frozen desserts" is preferably included Among them, “a high confectionery for producing a frozen dessert with improved cooling and carbonated feeling derived from high-concentration CO 2 ice at the time of eating and with reduced gas odor of aftertaste derived from high-concentration CO 2 ice. “Use of concentration CO 2 ice and acidulant” is more preferably included.
以下に、本発明を実施例によって詳細に説明するが、本発明はこれらの実施例に限定されるものではない。 EXAMPLES The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples.
［１］ＣＯ２ハイドレート含有冷菓の調製
［１−１］ＣＯ２ハイドレートの調製
先行文献（特許第３０９０６８７号、特許第４９６９６８３号）を参考に、ＣＯ２ハイドレートの生成を行った。具体的には、４Ｌの水にＣＯ２ガスを３ＭＰａとなるように吹き込み、撹拌をしながら１℃でハイドレート生成反応を進行させ、ＣＯ２ハイドレートを含むシャーベット状のスラリーを作製した。このシャーベット状のスラリーを、−２０℃まで冷却した後、ＣＯ２ハイドレートとして回収し、液体窒素上で１粒の直径が１ｍｍ〜７ｍｍとなるよう調製した。なお、これらのＣＯ２ハイドレートのＣＯ２含有率は１５％であった。[1] CO 2 hydrate containing preparations of frozen dessert [1-1] CO 2 hydrate preparation prior literature (Japanese Patent No. 3090687, Japanese Patent No. 4969683) with reference to, was generated in the CO 2 hydrate. Specifically, blowing so that 3MPa CO 2 gas into water 4L, allowed to proceed hydrate formation reaction at 1 ℃ while stirring, to prepare a sherbet-like slurry comprising CO 2 hydrate. This sherbet-like slurry was cooled to −20 ° C. and then recovered as CO 2 hydrate and prepared so that the diameter of one grain was 1 mm to 7 mm on liquid nitrogen. The CO 2 content of these CO 2 hydrates was 15%.
［１−２］冷菓ミックスの調製
アイスクリームフリーザー（ＴＧＭ−８００Ｎ、タイジ社製）を用いて、以下の表１に示す組成の冷菓ミックスを調製した。なお、酸味料の添加の有無、酸味料の種類、及び、冷菓ミックス中の酸味料の終濃度（重量％）は、後述の表２及び表３に示す。酸味料として、Ｌ−酒石酸、無水クエン酸、アスコルビン酸、ＤＬ−リンゴ酸、乳酸又はリン酸を用いた。[1-2] Preparation of frozen dessert mix An ice cream freezer (TGM-800N, manufactured by Taiji Co., Ltd.) was used to prepare a frozen dessert mix having the composition shown in Table 1 below. In addition, the presence or absence of addition of a sour agent, the kind of sour agent, and the final concentration (weight%) of the sour agent in frozen dessert mix are shown in Table 2 and Table 3 mentioned later. As the sour agent, L-tartaric acid, anhydrous citric acid, ascorbic acid, DL-malic acid, lactic acid or phosphoric acid was used.
［１−３］ＣＯ２ハイドレート含有冷菓サンプルの調製
上記［１−２］で調製した各冷菓ミックス ３０ｇに対して、上記［１−１］で調製したＣＯ２ハイドレート（直径１ｍｍ〜７ｍｍ）を３ｇずつ添加し、混合して、各ＣＯ２ハイドレート含有冷菓サンプル（試験例１〜３３）とした。[1-3] Preparation of CO 2 hydrate-containing frozen dessert sample CO 2 hydrate (1 mm to 7 mm in diameter) prepared in [1-1] above with respect to 30 g of each frozen dessert mix prepared in [1-2] above 3 g each was added and mixed to prepare each CO 2 hydrate-containing frozen dessert sample (Test Examples 1 to 33).
［２］ＣＯ２ハイドレート含有冷菓サンプルの官能評価
上記［１−３］で調製した各ＣＯ２ハイドレート含有冷菓サンプル（試験例１〜３３）の食感や味覚について、訓練されたパネラー３名により官能評価を実施した。官能評価は、以下の表４に示す基準を元に酸味料無添加のＣＯ２ハイドレート含有冷菓サンプル（試験例１）をコントロールとし、冷涼感向上効果については「１」、炭酸感向上効果については「１」、ガス臭さ抑制効果については「１」、口腔内での泡立ちについては「２」、酸味については「３」を基準に相対評価をした。[2] CO 2 for hydrate-containing frozen dessert texture and taste of a sample of sensory evaluation the [1-3] Each CO 2 hydrate containing frozen dessert samples prepared in (Test Examples 1-33), a panel 3 people trained The sensory evaluation was carried out. The sensory evaluation was based on the criteria shown in Table 4 below, with a CO 2 hydrate-containing frozen confectionery sample (Test Example 1) with no acidulant added as a control, “1” for the cool feeling improving effect, and the carbonic acid improving effect. The relative evaluation was based on “1”, “1” for the gas odor suppression effect, “2” for bubbling in the oral cavity, and “3” for sourness.
かかる官能評価の結果を以下の表５、表６に示す。 The results of such sensory evaluation are shown in Tables 5 and 6 below.
表５、表６の結果に示されているように、酸味料を冷菓ミックスに添加していない試験例１サンプルと比べて、所定量の酸味料を冷菓ミックスに添加した試験例３〜６、８〜１２、１４〜１９、２１〜２４、２６〜２９、３１〜３２サンプルでは、サンプルを口内に入れた際の冷涼感及び炭酸感が向上している（評価が２以上）ことが示された。また、試験例１サンプル（酸味料無添加）は、炭酸ガス独特のガス臭さが後味に残ってしまうという課題も有していたが、所定量の酸味料を添加した試験例３〜６、８〜１２、１４〜１９、２１〜２４、２６〜２９、３１〜３２サンプルでは、後味における炭酸ガス独特のガス臭さが抑制されている（評価が２以上）ことが示された。そして、所定量の酸味料の添加による冷涼感及び炭酸感の向上効果や、ガス臭さの抑制効果は、様々な種類の酸味料において認められることが示された。 As shown in the results of Tables 5 and 6, Test Examples 3 to 6, in which a predetermined amount of acidulant was added to the frozen dessert mix, compared to the sample of Test Example 1 in which the acidulant was not added to the frozen dessert mix. Samples 8-12, 14-19, 21-24, 26-29, 31-32 show that the coolness and carbonated feeling when the sample is put in the mouth are improved (evaluation is 2 or more). It was. Moreover, although the test example 1 sample (no acidulant addition) also had the subject that the gas odor peculiar to carbon dioxide gas remained in the aftertaste, test examples 3-6 which added the predetermined amount of acidulant, In the samples 8 to 12, 14 to 19, 21 to 24, 26 to 29, and 31 to 32, it was shown that the gas odor peculiar to carbon dioxide gas in the aftertaste was suppressed (evaluation was 2 or more). And it was shown that the improvement effect of the cool feeling and carbonic acid feeling by addition of a predetermined amount of acidulant, and the suppression effect of gas odor are recognized in various types of acidulants.
また、酸味料の添加量が多いと、冷菓サンプルの酸味が強くなり、冷菓として不適な場合（試験例６サンプル、試験例１２サンプル、試験例１９サンプル、試験例２４サンプル、試験例２９サンプル、試験例３３サンプル）や、冷菓サンプルの口腔内での泡立ちが非常に強く、冷菓として不適な場合（試験例１２サンプル、試験例１９サンプル、試験例２４サンプル）があった。また、酸味料の添加量が少ないと、冷涼感及び炭酸感の向上効果や、ガス臭さの抑制効果が認められない場合（試験例２サンプル、試験例７サンプル、試験例１３サンプル、試験例２０サンプル、試験例２５サンプル、試験例３０サンプル）があった。 In addition, when the amount of the sour agent added is large, the sourness of the frozen confectionery sample becomes strong and unsuitable as a frozen dessert (Test Example 6 sample, Test Example 12 sample, Test Example 19 sample, Test Example 24 sample, Test Example 29 sample, Test sample 33 samples) and frozen confectionery samples were extremely foaming in the oral cavity and were unsuitable as frozen confectionery (test example 12 samples, test example 19 samples, test example 24 samples). Moreover, when there is little addition amount of a sour agent, the improvement effect of a cool feeling and a carbonic feeling, and the suppression effect of gas odor are not recognized (Test example 2 sample, Test example 7 sample, Test example 13 sample, Test example) 20 samples, 25 test examples, and 30 test examples).
表５、表６の結果から、高濃度ＣＯ２氷含有冷菓としての香味バランスを保持しつつ、冷涼感及び炭酸感の向上効果や、ガス臭さの抑制効果を得る観点から、冷菓ミックスに添加する各種酸味料の好ましい濃度として、以下の各範囲が挙げられることが分かった。Ｌ−酒石酸としては、好ましくは０．００７５〜０．７５重量％、より好ましくは０．０１〜０．５重量％が挙げられ、無水クエン酸としては、好ましくは０．００７５〜７重量％、より好ましくは０．０１〜４重量％が挙げられ、アスコルビン酸としては、好ましくは０．００７５〜１５重量％、より好ましくは０．０１〜１０重量％が挙げられ、ＤＬ−リンゴ酸としては、好ましくは０．００７５〜７重量％、より好ましくは０．０１〜４重量％が挙げられ、乳酸としては、好ましくは０．００７５〜１．５重量％、より好ましくは０．０１〜１重量％が挙げられ、リン酸としては、好ましくは０．０５〜１．７５重量％、より好ましくは０．１〜１重量％が挙げられる。From the results of Tables 5 and 6, added to the frozen dessert mix from the viewpoint of obtaining the effect of improving the cool feeling and carbonic acid feeling and suppressing the gas odor while maintaining the flavor balance as the high-concentration CO 2 ice-containing frozen dessert. As a preferable concentration of various acidulants, it was found that the following ranges were listed. As L-tartaric acid, Preferably 0.0075-0.75 weight%, More preferably, 0.01-0.5 weight% is mentioned, As anhydrous citric acid, Preferably it is 0.0075-7 weight%, More preferably, 0.01 to 4% by weight is mentioned, and ascorbic acid is preferably 0.0075 to 15% by weight, more preferably 0.01 to 10% by weight, and DL-malic acid is Preferably, 0.0075 to 7% by weight, more preferably 0.01 to 4% by weight, and the lactic acid is preferably 0.0075 to 1.5% by weight, more preferably 0.01 to 1% by weight. The phosphoric acid is preferably 0.05 to 1.75% by weight, more preferably 0.1 to 1% by weight.
さらに、表５、表６の結果から、冷涼感のより高い向上効果を得る観点から、ＤＬ−リンゴ酸、Ｌ−酒石酸、アスコルビン酸、乳酸、リン酸が好ましく、ＤＬ−リンゴ酸がより好ましいことが示され、炭酸感のより高い向上効果を得る観点から、Ｌ−酒石酸、アスコルビン酸、ＤＬ−リンゴ酸、乳酸が好ましく、中でも、Ｌ−酒石酸、アスコルビン酸がより好ましいことが示され、ガス臭さのより高い抑制効果を得る観点から、Ｌ−酒石酸、アスコルビン酸、ＤＬ−リンゴ酸、乳酸が好ましく、Ｌ−酒石酸、ＤＬ−リンゴ酸、乳酸がより好ましいことが示された。 Furthermore, from the results of Tables 5 and 6, DL-malic acid, L-tartaric acid, ascorbic acid, lactic acid, and phosphoric acid are preferable, and DL-malic acid is more preferable from the viewpoint of obtaining a higher cooling effect. L-tartaric acid, ascorbic acid, DL-malic acid and lactic acid are preferable from the viewpoint of obtaining a higher improvement effect of carbonic acid feeling. Among them, L-tartaric acid and ascorbic acid are more preferable, and gas odor From the viewpoint of obtaining a higher inhibitory effect, L-tartaric acid, ascorbic acid, DL-malic acid, and lactic acid are preferable, and L-tartaric acid, DL-malic acid, and lactic acid are more preferable.
また、表５、表６の結果から、冷涼感向上効果、炭酸感向上効果、及び、ガス臭さの抑制効果の３つの効果について総合的により良い効果を得る観点から、Ｌ−酒石酸、アスコルビン酸、ＤＬ−リンゴ酸、乳酸が好ましく、Ｌ−酒石酸、アスコルビン酸、ＤＬ−リンゴ酸がより好ましく、中でも、冷涼感向上効果を重視する場合はＤＬ−リンゴ酸がさらに好ましく、炭酸感向上効果を重視する場合はＬ−酒石酸、アスコルビン酸がさらに好ましいことが示された。 From the results of Tables 5 and 6, L-tartaric acid and ascorbic acid are obtained from the viewpoint of obtaining overall better effects from the three effects of cooling effect, carbonic acid enhancing effect, and gas odor suppressing effect. DL-malic acid and lactic acid are preferred, L-tartaric acid, ascorbic acid and DL-malic acid are more preferred. Among them, DL-malic acid is more preferred when emphasizing the effect of improving cool feeling, and emphasis is placed on the effect of improving carbonic acid feeling. In this case, L-tartaric acid and ascorbic acid were shown to be more preferable.
本発明によれば、喫食時における高濃度ＣＯ２氷由来の冷涼感、炭酸感が向上し、かつ、高濃度ＣＯ２氷由来の後味のガス臭さが抑制された高濃度ＣＯ２氷含有冷菓を提供することができる。また、本発明によれば、かかる高濃度ＣＯ２氷含有冷菓の製造方法等を提供することができる。According to the present invention, cool feel from high concentration CO 2 ice during eating, improves carbonate feeling, and high-concentration CO 2 ice-containing frozen dessert aftertaste gas smell from the high concentration CO 2 ice is suppressed Can be provided. Further, according to the present invention, it is possible to provide a manufacturing method and the like of such a high concentration CO 2 ice-containing frozen desserts.
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