WO2018101115A1 - Frozen dessert having ice which contains a high concentration of co2, and which inhibits unpleasant foaming sensation when consumed - Google Patents
Frozen dessert having ice which contains a high concentration of co2, and which inhibits unpleasant foaming sensation when consumed Download PDFInfo
- Publication number
- WO2018101115A1 WO2018101115A1 PCT/JP2017/041760 JP2017041760W WO2018101115A1 WO 2018101115 A1 WO2018101115 A1 WO 2018101115A1 JP 2017041760 W JP2017041760 W JP 2017041760W WO 2018101115 A1 WO2018101115 A1 WO 2018101115A1
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- WO
- WIPO (PCT)
- Prior art keywords
- ice
- frozen
- concentration
- melting point
- frozen dessert
- Prior art date
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- 229940067606 lecithin Drugs 0.000 description 1
- 229940069445 licorice extract Drugs 0.000 description 1
- 238000004895 liquid chromatography mass spectrometry Methods 0.000 description 1
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- 239000001254 oxidized starch Substances 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
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- 239000001259 polydextrose Substances 0.000 description 1
- 229940035035 polydextrose Drugs 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
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- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000010491 tara gum Nutrition 0.000 description 1
- 239000000213 tara gum Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
- 235000012773 waffles Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 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
Definitions
- the present invention is a frozen dessert (hereinafter also referred to as “high-concentration CO 2 ice-containing frozen dessert”) containing ice having a high CO 2 content (hereinafter also referred to as “high-concentration CO 2 ice”).
- High-concentration CO in which the high-concentration CO 2 ice-derived foaming feeling (irritating feeling in the mouth by fine bubbles) is maintained, and the unpleasant bubbling feeling derived from the high-concentration CO 2 ice and the aftertaste gas odor are suppressed.
- the present invention also relates to a method for producing such a high-concentration CO 2 ice-containing frozen dessert.
- CO 2 hydrate carbon dioxide hydrate
- CO 2 hydrate refers to an inclusion compound in which carbon dioxide molecules are confined in the empty space of a water molecule crystal.
- a water molecule forming a crystal is called a “host molecule”, and a molecule trapped in the void of the crystal of the water molecule is called a “guest molecule” or “guest substance”. Since CO 2 hydrate decomposes into CO 2 (carbon dioxide) and water when melted, it generates CO 2 upon melting.
- CO 2 hydrate can be produced by making CO 2 and water into a condition of low temperature and high pressure CO 2 partial pressure, for example, at a certain temperature and CO 2 hydrate at that temperature. It can be manufactured under conditions including that the CO 2 partial pressure is higher than the rate equilibrium pressure (hereinafter also referred to as “CO 2 hydrate production conditions”).
- CO 2 hydrate production conditions The above-mentioned conditions of “a certain temperature and the CO 2 partial pressure higher than the equilibrium pressure of CO 2 hydrate at that temperature” are shown in FIG. 2 of Non-Patent Document 1 and FIG. 7 of Non-Patent Document 2.
- FIG. 2 of Non-Patent Document 1 Non-Patent Document 1
- FIG. 7 of Non-Patent Document 2 The equilibrium pressure curve of CO 2 hydrate disclosed in FIG.
- the high pressure side of this curve (the equilibrium pressure curve of CO 2 hydrate)
- the vertical axis represents the CO 2 pressure
- the horizontal axis represents the temperature
- it is expressed as a condition of the combination of the temperature in the region (above the curve) and the CO 2 pressure.
- the CO 2 hydrate can also be produced by reacting fine ice instead of water with CO 2 under conditions of low temperature and low pressure CO 2 partial pressure.
- CO 2 content of the CO 2 hydrate depending on the preparation of CO 2 hydrate, can be on the order of about 3-28 wt%, CO 2 content of the carbonated water (about 0.5 wt% ) Is significantly higher than
- Patent Document 1 discloses that CO 2 hydrate is mixed with a beverage to give carbonic acid to the beverage to produce a carbonated beverage.
- Patent Document 2 discloses that CO 2 hydrate is covered with ice. It is disclosed that by adding a carbonate supplement medium formed in this manner to a beverage, the slimmed beverage is cooled and carbon dioxide gas is supplemented to an unpleasant beverage.
- CO 2 hydrate As the application of CO 2 hydrate, the CO 2 hydrate, shaved ice, it is also known that mixed in frozen desserts such as ice cream.
- CO 2 hydrate is melted in the oral cavity of a person who ate the frozen confectionery by mixing CO 2 hydrate into the frozen confectionery such as oyster ice or ice cream.
- the frozen confectionery it is disclosed that, in addition to the squishing feeling peculiar to carbonic acid, it is possible to generate an irritating texture that allows the frozen confectionery to flip in the mouth.
- Patent Document 4 water ice is manufactured by mixing ice slurry, ice particles, and carbon dioxide-water inclusion compound-containing particles, and even after 6 months of freezing storage, the freezer It is disclosed that water ice can be obtained which can be scooped with a spoon immediately after being taken out.
- Patent Document 5 discloses water, sweeteners, flavoring agents, N 2 O hydrate particles (or N 2 O hydrate / CO 2 hydrate mixed particles), and optionally stabilizers, emulsifiers, and proteins. And frozen confectionery products having different taste characteristics (e.g. taste) from those known.
- Ice confections include ice cream, ice milk, lact ice, ice confectionery, etc. Ice cream, ice milk, and lacto ice are stipulated in the “Ministerial Ordinance on Component Standards for Milk and Dairy Products” based on the Food Sanitation Law, and are classified according to the content of milk components (milk solids and milk fat). . Regarding the classification of the content of the milk component, ice cream contains 15.0% or more of milk solids (of which milk fat is 8.0% or more). It contains 10.0% or more of solids (of which milk fat is 3.0% or more), and lacto ice contains 3.0% or more of milk solids. Moreover, the milk component content of ice confectionery is less than 3.0% of milk solid content. For example, ice milk and lacto ice may contain vegetable oils and fats as fats other than milk fat, together with milk fat or without milk fat. As such vegetable oils and fats, palm oil, palm oil and the like are widely used.
- fats and oils are known as fats and oils used by adding to food and drink.
- Such fats and oils include a low melting point oil and fat having a relatively low melting point and a high melting point oil and fat having a relatively high melting point.
- the low melting point fat include cottonseed oil (melting point: ⁇ 6 to 4 ° C.) and rapeseed oil (melting point: ⁇ 12 to 0 ° C), soybean oil (melting point: -8 to -7 ° C), corn oil (melting point: -15 to -10 ° C), sunflower oil (melting point: -18 to -16 ° C), etc.
- melting point fat palm oil (melting point: 27 to 50 ° C.), coconut oil (melting point: 20 to 28 ° C.), butter (milk fat) (melting point: 25 to 36 ° C.), cocoa butter (melting point: 32 to 39 ° C.) ) Etc. are known. Regarding the relationship between the melting point of fats and oils used for ice cream and other frozen desserts and the texture of the frozen desserts, low melting point fats and oils have good shape but low shape retention, while high melting point fats and oils have good shape retaining properties It is said that the mouth is not good.
- Patent Document 6 discloses an ice cream containing bubbles, ice crystals, and fat globules in a dispersed state, and the equivalent circle diameter of 50% or more of the bubbles is in the range of 30 ⁇ m to 56 ⁇ m.
- An ice cream is disclosed in which the equivalent circle diameter of at least% is in the range of 21 ⁇ m to 56 ⁇ m and the particle size of the fat spheres is more than 0 ⁇ m and not more than 1.2 ⁇ m. It is disclosed that fats and oils having a melting point of 0 ° C. or more and 10 ° C. or less are preferable from the viewpoint of obtaining an ice cream having no freshness and a fresh flavor.
- the object of the present invention in light of the above problems a ⁇ c is the time of the high-concentration CO 2 ice-containing frozen desserts put in the mouth during eating, while maintaining the bubbling feeling from the high concentration CO 2 ice, high concentration CO 2 ice
- An object of the present invention is to provide a high-concentration CO 2 ice-containing frozen confectionery that suppresses the unpleasant bubbling sensation and gas odor of aftertaste, a method for producing the high-concentration CO 2 ice-containing frozen confectionery, and the like.
- ice having a CO 2 content of 3% by weight or more and oil and fat having a melting point of 10 ° C. or less are used in combination. 2
- the problem of the present invention can be solved by adding fats and oils having a melting point of 10 ° C. or less to the frozen confectionery, thereby completing the present invention. It came.
- the present invention (1) A frozen dessert characterized by containing ice having a CO 2 content of 3% by weight or more and an oil having a melting point of 10 ° C. or less, (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 above (1) or characterized in that the oil having a melting point of 10 ° C. or lower is one or more selected from the group consisting of rapeseed oil, cottonseed oil, soybean oil, corn oil and sunflower oil The frozen dessert described in (2) (4) The frozen dessert according to any one of (1) to (3) above, wherein the content of fats and oils having a melting point of 10 ° C.
- 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 (1) to (4) above Related to frozen desserts.
- 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, the frozen confectionery contains a fat or oil having a melting point of 10 ° C. or less.
- the present invention provides (7) In the manufacture of frozen confectionery containing ice having a CO 2 content of 3% by weight or more, when the frozen confectionery is eaten, the method includes a step of causing the frozen confectionery to contain an oil having a melting point of 10 ° C. or less.
- the present invention relates to a method for suppressing an unpleasant foaming feeling and / or a gas odor of aftertaste while maintaining the ice-like foaming feeling.
- the present invention when a high-concentration CO 2 ice-containing frozen dessert is put in the mouth at the time of eating, an unpleasant foaming feeling and an aftertaste gas odor are suppressed while maintaining a foaming feeling derived from high-concentration CO 2 ice.
- the high-concentration CO 2 ice-containing frozen dessert 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.
- the present invention Frozen confectionery characterized by containing ice having a CO 2 content of 3% by weight or more and fats and oils having a melting point of 10 ° C. or lower (hereinafter also referred to as “frozen confectionery 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 comprising the step of causing the frozen confectionery to contain fats and oils having a melting point of 10 ° C.
- production method of the present invention [3] In the manufacture of frozen confectionery containing ice having a CO 2 content of 3% by weight or more, when the frozen confectionery is eaten, including a step of causing the frozen confectionery to contain fats and oils having a melting point of 10 ° C. or less Including a method of suppressing an unpleasant foaming feeling and / or aftertaste gas odor while maintaining the ice-derived foaming feeling (hereinafter also referred to as “the suppressing method of the present invention”). It is out.
- the “fat having a melting point of 10 ° C. or less” used in the present invention (hereinafter also referred to as “low melting point fat in the present invention”) is an oil that can be used for food and drink, and has a melting point of 10 ° C. or less.
- the fat (preferably vegetable fat) whose melting
- cottonseed oil ( ⁇ 6 to 4 ° C.), rapeseed oil ( ⁇ 12 to 0 ° C.), sesame oil ( ⁇ 6 to ⁇ 3 ° C.), rice oil ( ⁇ 10 to ⁇ 5 ° C), soybean oil (-8 to -7 ° C), corn oil (-15 to -10 ° C), sunflower oil (melting point: -18 to -16 ° C), olive oil (0 to 6 ° C)
- vegetable oils having a melting point of 5 ° C. or lower include cottonseed oil, rapeseed oil, sesame oil, rice oil, soybean oil, corn oil, and sunflower oil.
- 1 type may be used for fats and oils whose melting
- the “melting point” of fats and oils means a transparent melting point.
- the transparent melting point refers to a temperature at which all fats and oils are melted and transparent when heated in accordance with a prescribed method.
- the transparent melting point of fats and oils can be measured according to the method prescribed in “Standard Fats and Fats Analysis Test Method” edited by Japan Oil Chemical Association. By using these measurement methods, it is possible to easily confirm whether or not a certain oil or fat corresponds to the low melting point oil or fat in the present invention.
- CO 2 content of 3% by weight or more ice (high-concentration CO 2 ice), not particularly limited as long as CO 2 content is from 3% by weight or more ice, CO 2 Hyde
- high-concentration CO 2 ice that is not a rate may be used, CO 2 hydrate is preferable from the viewpoint of obtaining a sufficient foaming feeling.
- CO 2 without using a hydrate
- CO 2 may be used at a high concentration CO 2 ice is not a hydrate
- a high concentration CO 2 ice is not a CO 2 hydrate
- CO 2 hydrate may be used without using CO 2
- high concentration CO 2 ice that is not CO 2 hydrate may be used in combination with CO 2 hydrate.
- the shape of the high-concentration CO 2 ice (preferably CO 2 hydrate) in the present invention can be appropriately set according to the flavor design of the frozen dessert of the present invention, and is, for example, approximately spherical; approximately elliptical; A substantially polyhedral shape such as a rectangular parallelepiped shape; or a shape further provided with irregularities in these shapes; and the like, and obtained by appropriately crushing a mass of high-concentration CO 2 ice (preferably CO 2 hydrate). It may be crushed pieces (lumps) of various shapes.
- the size of the high-concentration CO 2 ice (preferably CO 2 hydrate) in the present invention can be set as appropriate according to the flavor design of the frozen dessert of the present invention. Ease of eating and moderate foaming feeling
- the maximum length of high-concentration CO 2 ice is 1 to 30 mm, 1 to 20 mm, 1 to 15 mm, 1 to 10 mm, and the like.
- the “maximum length of high-concentration CO 2 ice” refers to the longest line segment connecting two points on the surface of the mass of the high-concentration CO 2 ice and passing through the center of gravity of the mass.
- the maximum length represents a long diameter (longest diameter).
- the maximum length represents a diameter, and has a substantially rectangular parallelepiped shape. In some cases, it represents the length of the longest diagonal line among the diagonal lines.
- the CO 2 content of the high-concentration CO 2 ice (preferably CO 2 hydrate) in the present invention is not particularly limited as long as it is 3% by weight or more, and is appropriately set according to the flavor design of the frozen dessert in the present invention. from the viewpoint that although it is, to obtain a generally preferred degree of foaming sensation, preferably 5 wt% or more, more preferably 7 wt% or more, more preferably include not more 9 wt% or more, the CO 2 content Examples of the upper limit include 25% by weight or less, 20% by weight or less, and 16% by weight or less.
- CO 2 content of the high-concentration CO 2 ice in the present invention can be adjusted by such as "level of CO 2 partial pressure" in the production of highly concentrated CO 2 ice in the present invention, for example, CO 2 partial pressure If it is increased, the CO 2 content of the high-concentration CO 2 ice can be increased. Further, when the high-concentration CO 2 ice is CO 2 hydrate, the “CO 2 partial pressure level”, “degree of dehydration process”, “consolidation molding process” when the CO 2 hydrate is produced are determined. "”, “High or low pressure of compaction in the case of compaction molding", and the like.
- the CO 2 content of the CO 2 hydrate can be increased.
- the method for producing high concentration CO 2 ice in the present invention is not particularly limited as long as ice having a CO 2 content of 3% by weight or more can be produced.
- a method for producing high-concentration CO 2 ice is not a CO 2 hydrate, a method of freezing the raw water while blowing CO 2 into the raw material water under conditions that do not meet the CO 2 hydrate formation conditions and the like.
- a method for producing a CO 2 hydrate and the gas-liquid agitation method for agitating the raw water while blowing CO 2 into the raw material water under conditions satisfying the CO 2 hydrate formation conditions satisfying the CO 2 hydrate formation conditions
- Conventional methods such as a water spray method in which raw water is sprayed into CO 2 under conditions can be used.
- CO 2 hydrate produced by these methods is usually in the form of a slurry in which fine particles of CO 2 hydrate are mixed with unreacted water, dehydration is performed to increase the concentration of CO 2 hydrate. It is preferable to carry out the treatment.
- CO 2 hydrate having a relatively low water content by dehydration ie, a relatively high concentration of CO 2 hydrate
- the compression-molded CO 2 hydrate may be used in the present invention as it is, or may be further crushed as necessary.
- a method for producing CO 2 hydrate a method using raw water is relatively widely used. However, instead of water (raw water), fine ice (raw material ice) is used as CO 2. And a method for producing CO 2 hydrate by reacting under low temperature and low pressure CO 2 partial pressure.
- the “CO 2 hydrate production condition” is a condition in which the CO 2 partial pressure (CO 2 pressure) is higher than the equilibrium pressure of CO 2 hydrate at that temperature.
- the above “conditions in which the partial pressure of CO 2 is higher than the equilibrium pressure of CO 2 hydrate” are shown in FIG. 2 of Non-Patent Document 1 (J. Chem. Eng. Data (1991) 36, 68-71) Equilibrium pressure curve of CO 2 hydrate disclosed in FIG. 7 and FIG. 15 of Patent Document 2 (J. Chem. Eng.
- CO 2 hydrate generation conditions include a combination condition of “within a range of ⁇ 20 to 4 ° C.” and “within a range of carbon dioxide pressure of 1.8 to 4 MPa”, and a range of “ ⁇ 20 to ⁇ 4 ° C.”
- the combination of “inside” and “within carbon dioxide pressure in the range of 1.3 to 1.8 MPa” can be mentioned.
- the high-concentration CO 2 ice in the present invention may be high-concentration CO 2 ice consisting only of CO 2 and ice, but may contain an optional component in addition to CO 2 and ice.
- the optional component in high-concentration CO 2 ice include oils and fats having a melting point higher than 10 ° C., milk components other than milk fat, sweetening components, stabilizers, emulsifiers, flavor raw materials, colorants, flavors, acidulants, salts, Examples thereof include one or more substances selected from the group consisting of alcohol and caffeine. Note that optional component in such a high concentration CO 2 ice will be described in detail in description of any component in the frozen dessert of the present invention described below.
- the frozen dessert of the present invention is not particularly limited as long as it contains ice having a CO 2 content of 3% by weight or more and fats and oils having a melting point of 10 ° C. or less.
- freeze confectionery means confectionery provided to consumers in a frozen state, and specifically includes the following (A) and (B).
- Ice cream ice cream, ice milk, lacto ice, ice confectionery
- frozen liquids mixed with liquid sugar or other foods, or edible ice is crushed, mixed with liquid sugars or other foods and re-frozen, and used for food in a frozen state, Or something similar to these.
- B A frozen confectionery with or without ice creams.
- the above (A) includes ice cream, ice milk, lact ice, popsicle, sleet, shaved ice, sherbet, shake and the like.
- Examples of the “frozen confectionery containing ice cream” in (B) above include frozen yogurt, ice cake (frozen confectionery including ice and sponge cake, etc.), and the like.
- the “frozen confectionery” in the present specification contains ice having a CO 2 content of 3% by weight or more and fats and oils having a melting point of 10 ° C. or less, and the CO 2 content is 3% by weight.
- the part excluding ice of more than% corresponds to the above (A) or (B).
- the frozen confectionery in the present invention brings together a feeling of foaming of CO 2 gas generated from high-concentration CO 2 ice when eaten with the original flavor and texture of the frozen confectionery, and brings out a new texture and flavor not found in conventional frozen confectionery. be able to.
- the amount of low melting point fat and oil used in the present invention is not particularly limited, and the type of low melting point fat and oil in the present invention or CO of high concentration CO 2 ice in the present invention.
- Those skilled in the art can appropriately set the 2 content, the content of the high-concentration CO 2 ice in the present invention in the frozen dessert, the composition of the optional components of the frozen dessert in the present invention, and the like.
- the preferred amount of use (content or addition amount) of the low melting point fat in the present invention is 0.2 to 20% by weight, preferably 0.5 to 20% by weight, more preferably 1 to 15% by weight.
- the amount of high-concentration CO 2 ice used in the present invention is not particularly limited, and the CO 2 content of the high-concentration CO 2 ice in the present invention, the low melting point in the present invention.
- contents of high-concentration CO 2 ice in frozen dessert are not particularly limited, and the CO 2 content of the high-concentration CO 2 ice in the present invention, the low melting point in the present invention.
- Those skilled in the art can appropriately set according to the type of oil and fat, the content of the low melting point oil and fat in the present invention in the frozen dessert, the composition of the optional components of the frozen dessert in the present invention and the like.
- the preferred use amount of the high-concentration CO 2 ice in the present invention is 1-50 with respect to the total amount of the frozen dessert mix.
- 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.
- the frozen dessert of the present invention may be a frozen dessert composed only of the high-concentration CO 2 ice in the present invention and the low-melting point fat and oil in the present invention, but in addition to the high-concentration CO 2 ice and the low-melting point fat and oil,
- an optional component may be included.
- the optional component in the frozen dessert of the present invention include oils and fats having a melting point higher than 10 ° C., milk components other than milk fat, sweetening ingredients, stabilizers, emulsifiers, flavor raw materials, colorants, fragrances, acidulants, salts, and alcohols. And one or more substances selected from the group consisting of caffeine.
- the optional component is contained in the high-concentration CO 2 ice in the present invention and may not be included in the frozen dessert mix, or the high-concentration CO in the present invention. not included in the 2 ice, may be included in frozen dessert mix may be included in both the high-concentration CO 2 ice and frozen dessert mixes of the present invention.
- the types and concentrations of the optional components may be the same or different between the high-concentrated CO 2 ice and the frozen dessert mix. It may be.
- a commercially available thing can be used for this arbitrary component.
- concentration in frozen dessert) of arbitrary components can be suitably set in the range which does not disturb this invention.
- milk fats having a melting point higher than 10 ° C.” examples include milk fats such as cream and butter (melting point: 25 to 36 ° C.), palm oil (melting point: 27 to 50 ° C.), cocoa butter (melting point: 32 to 39 ° C.). ), coconut oil (melting point: 20 to 28 ° C.) and the like, and milk fat and palm oil are preferable because they are excellent in flavor and the like.
- 1 type may be used for fats and oils whose melting
- the frozen dessert of the present invention when the low melting point fat and oil in the present invention and the fat and oil having a melting point higher than 10 ° C. are used in combination, the balance of the overrun (the air content in the frozen dessert), the shape retention, and the mouthfeel are improved. Therefore, it is preferable.
- milk components other than milk fat include skim milk powder, whey, casein and the like.
- milk components including both milk components other than milk fat and milk fat for example, cream, whole milk powder, milk may be used. Good.
- sweet ingredient refers to an ingredient exhibiting sweetness, such as brown sugar, white sugar, cassonade (red sugar), Wasanbon, sorghum sugar, maple sugar and other sugar-containing sugars.
- Refined sugars such as salmon sugar (white disaccharide, medium disaccharide, granulated sugar, etc.), car sugar (super white sugar, tri-sugar etc.), processed sugar (corn sugar, ice sugar, powdered sugar, granulated sugar etc.), liquid sugar etc.
- Monosaccharides (glucose, fructose, wood sugar, sorbose, galactose, isomerized sugar, etc.), disaccharides (sucrose cake, maltose, lactose, isomerized lactose, palatinose, etc.), oligosaccharides (fructooligosaccharides, maltooligosaccharides, isomaltoligosaccharides) , Galactooligosaccharides, coupling sugar, etc.), sugar alcohols (erythritol, sorbitol, xylitol, mannitol, maltitol, isomaltitol, lactitol)
- saccharide sweeteners such as maltotriitol, isomaltoriitol, panitol, oligosaccharide alcohol, powdered reduced maltose starch syrup, etc., natural non-sugar sweeteners (stevia extract,
- xanthan gum, carrageenan, guar gum, tamarind gum, gellan gum, locust bean gum, tara gum, carboxymethylcellulose, water-soluble cellulose, pectin, polydextrose, pullulan, propylene glycol, gelatin, gum arabic, diyutane Gum, starch, dextrin, alginic acid, locust bean gum and the like are mentioned, among which xanthan gum, pectin, guar gum, carrageenan, carboxymethylcellulose, locust bean gum and the like are preferred, among which xanthan gum, pectin and locust bean gum are more preferred. It is done.
- One stabilizer may be used, or two or more stabilizers may be used in combination.
- Acid monoglyceride, etc. fatty acid diglyceride, fatty acid triglyceride, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, lecithin, quillaja saponin, yucca saponin, soybean saponin, modified starch (acid-decomposed starch, oxidized starch , Pregelatinized starch, grafted starch, etherified starch introduced with carboxymethyl group, hydroxyalkyl group, etc., esterified starch reacted with acetic acid, phosphoric acid, etc.
- modified starch ascid-decomposed starch, oxidized starch , Pregelatinized starch, grafted starch, etherified starch introduced with carboxymethyl group, hydroxyalkyl group, etc., esterified starch reacted with acetic acid, phosphoric acid, etc.
- Places or more starch hydroxyl groups among the multi-functional groups coupled to form crosslinked starch include heat-moisture treated starch, etc.) and the like.
- One type of emulsifier may be used, or two or more types may be used in combination.
- flavor raw material examples include fruit juice, pulp, matcha, raisins, cocoa, egg yolk and the like.
- the flavor raw material may use 1 type and may use 2 or more types together.
- the concentration of the low melting point fats and optional components in the frozen dessert of the present invention can be determined by applying a known method such as the HPLC method, GC-MS method, LC-MS method to the solution obtained by melting the frozen dessert. Can be measured.
- the frozen dessert of the present invention may not be filled in a cup container, corn, waffle dough, or the like, but may be filled. Moreover, the frozen dessert of this invention may be accommodated in the packaging container, and does not need to be accommodated.
- the upper limit temperature of the storage temperature is preferably 0 ° C. or less, more preferably ⁇ 5 ° C. or less, further preferably ⁇ 10 ° C. or less, more preferably ⁇ 15 ° C. or less, still more preferably ⁇ 20 ° C., more preferably ⁇ 25.
- the minimum temperature includes ⁇ 273 ° C. or higher, ⁇ 80 ° C. or higher, ⁇ 50 ° C. or higher, ⁇ 40 ° C. or higher, ⁇ 30 ° C. or higher, and the like.
- the high-concentration CO 2 ice-containing frozen confectionery “in which an unpleasant foaming feeling derived from high-concentration CO 2 ice is suppressed” is the same final raw material except that the low melting point fat and oil in the present invention is not contained.
- high concentration CO 2 ice-containing frozen dessert was prepared in the same method used to give a concentration (hereinafter represented as "Comparative high concentration CO 2 ice-containing frozen desserts.") as compared with foaming from the high concentration CO 2 ice It means a high-concentration CO 2 ice-containing frozen dessert with a suppressed feeling.
- high concentration CO 2 ice aftertaste gas smell derived is suppressed high concentration CO 2 ice-containing frozen dessert herein as compared to the above comparative high concentration CO 2 ice-containing frozen desserts
- high concentration CO It means a high-concentration CO 2 ice-containing frozen dessert in which the gas odor of aftertaste derived from 2 ice is suppressed.
- the irritating odor that stimulates the mucous membrane of the nose by the release of carbon dioxide into the nose is evaluated as a gas odor of aftertaste derived from high-concentration CO 2 ice. did.
- a method similar to the method using the criteria preferably the same method as the method using the evaluation criteria described in “[2] Sensory evaluation of the CO 2 hydrate-containing frozen confectionery sample” in the examples described later is suitably used.
- the evaluation criteria described in “[2] Sensory evaluation of a CO 2 hydrate-containing frozen confectionery sample” in Examples described later compared to the comparative high concentration CO 2 ice-containing frozen confectionery, the high concentration CO 2 unpleasant foaming feeling from ice, clearly inhibited by that (Rating: " ⁇ ") high concentration CO 2 ice-containing frozen dessert is included in "unpleasant foaming feeling is suppressed" high concentration CO 2 ice-containing frozen desserts It is, compared high compared to the concentration CO 2 ice-containing frozen desserts, aftertaste gas smell from the high concentration CO 2 ice is clearly inhibited (Rating: " ⁇ ") high concentration CO 2 ice-containing ice confection is Included in high-concentration CO 2 ice-containing frozen confectionery “in which the gas
- the high-concentration CO 2 ice-containing frozen confectionery “having a foaming feeling derived from high-concentration CO 2 ice” in this specification contains the high-concentration CO 2 ice in the present invention and the low-melting point fat and oil in the present invention.
- the lower limit of the CO 2 content in the high-concentration CO 2 ice is 3% by weight or more, preferably 5% by weight or more, more preferably 7% by weight or more, and further preferably 9% by weight or more.
- the upper limit is preferably 25% by weight or less, 20% by weight or less, or 16% by weight or less
- the content of the low melting point fat is preferably 0.2 to 20% by weight, more preferably based on the total amount of the frozen dessert mix.
- Suitable examples include a high-concentration CO 2 ice-containing frozen dessert that is 0.5 to 20% by weight, more preferably 1 to 15% by weight.
- the manufacturing method of the frozen confectionery of the present invention is such that the frozen confectionery contains fats and oils having a melting point of 10 ° C. or lower (low melting point fats and oils) and ice having a CO 2 content of 3% by weight or more (high concentration CO 2 ice). Except for the above, known methods for producing frozen desserts 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.
- the frozen confectionery of this invention can be manufactured with the manufacturing method of the frozen confectionery of this invention.
- the method for producing the frozen confectionery of the present invention is 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 allowing the frozen confectionery to contain an oil having a melting point of 10 ° C. or less.
- the method includes a step of mixing a mixture of all or part (preferably all) frozen confectionery materials other than high-concentration CO 2 ice (hereinafter also referred to as “frozen confectionery mix”) with high-concentration CO 2 ice. It is preferable that the following process X and process Y are included.
- 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.
- Such process X, step or added to the melting point frozen dessert mixes 10 ° C. or less fat, a process for preparing a frozen mix by mixing all of the high-concentration CO 2 ice other than raw materials ice confection may be preferably mentioned.
- the production method of the present invention may not include a step of homogenizing and / or heat sterilizing the frozen dessert mix prepared in the step X between the step X and the step Y, but the step X It is preferable to have a step of homogenizing and / or heat sterilizing the frozen dessert mix prepared in step 1, and having a step of homogenizing and heat sterilizing the frozen dessert mix prepared in step X above. Is more preferable.
- Frozen dessert mix in step Y is preferably includes all of the high-concentration CO 2 ice other than raw frozen dessert.
- the temperature of the frozen dessert mix when mixing the frozen dessert mix and the high-concentration CO 2 ice in step Y is preferably ⁇ 8 to 5 ° C.
- Mixing of the frozen dessert mix in step Y and the high-concentration CO 2 ice is preferably performed in an aging step or a freezing step.
- the production method of the present invention preferably has a step of filling and packaging the frozen confectionery of the present invention obtained in Step Y and / or a step of curing the frozen confectionery of the present invention after Step Y.
- an embodiment that can be used as a preferred embodiment of the method for producing the frozen confectionery of the present invention can be used as a preferred embodiment of the method for producing the frozen confectionery of the present invention.
- the suppression method of the present invention is a method of suppressing an unpleasant foaming feeling and / or a gas odor of aftertaste while maintaining a foaming feeling derived from high-concentration CO 2 ice when eating frozen confectionery.
- the method of inhibiting the present invention is not particularly limited as long as it includes a step of causing the frozen dessert to contain an oil having a melting point of 10 ° C. or lower in the production of frozen dessert containing ice having a CO 2 content of 3% by weight or more. It is preferable to include a step of mixing a mixture (frozen confectionery mix) of all or part (preferably all) of the frozen confectionery materials other than the high concentration CO 2 ice with the high concentration CO 2 ice, and the above-mentioned step X More preferably, the process Y is included.
- an embodiment that can be used as a preferred embodiment of the inhibiting method of the present invention can be used as a preferred embodiment of the inhibiting method of the present invention.
- CO 2 hydrate containing preparations of frozen dessert [1] CO 2 hydrate preparation prior literature (Japanese Patent No. 3090687, JP-T 2004-512035, Patent No. 4,969,683) with reference to, the CO 2 hydrate Generated. Specifically, CO 2 gas was blown into 4 L of water so as to be 3 MPa, and the hydrate formation reaction was allowed to proceed at 1 ° C. while stirring to prepare a sherbet-like slurry containing CO 2 hydrate. This sherbet-like slurry was cooled to ⁇ 20 ° C., recovered as CO 2 hydrate, and prepared so that the diameter of one grain was 1 mm to 7 mm on liquid nitrogen. The CO 2 content of these CO 2 hydrates was 15%.
- rapeseed oil (melting point: ⁇ 12 to 0 ° C.) (Examples 1 to 4), but also cottonseed oil (melting point: ⁇ 6 to 4 ° C.) (Example 5) It was also observed in soybean oil (melting point: ⁇ 8 to ⁇ 7 ° C.) (Example 6).
- palm oil (melting point: 27 to 50 ° C.) and palm oil (melting point: 20 to 25 ° C.), which are vegetable oils and fats having a relatively high melting point (melting point of 20 ° C. or higher), are 10% by weight in the frozen dessert mix.
- the sample (Comparative Example 2) in which the rapeseed oil concentration in the frozen confectionery mix is 0.1% by weight does not show an unpleasant foaming feeling or an aftertaste gas odor suppressing effect as to whether the concentration of the oil or fat is insufficient. It was.
- the sample (Comparative Example 3) in which the rapeseed oil concentration in the frozen confectionery mix is 25% by weight has an unpleasant foaming feeling and an effect of suppressing the gas odor of the aftertaste, but has poor shape retention as a frozen confectionery and is practical. It turned out that it is not suitable for conversion. From these facts, it was shown that the concentration of fats and oils having a melting point of 10 ° C. or lower is preferably 0.2 to 20% by weight, for example, and more preferably 0.5 to 20% by weight.
- an unpleasant foaming feeling derived from high-concentration CO 2 ice while maintaining a foaming feeling derived from high-concentration CO 2 ice when a high-concentration CO 2 ice-containing frozen dessert is put in the mouth at the time of eating, A high-concentration CO 2 ice-containing frozen dessert that suppresses the gas odor of aftertaste 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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Abstract
The purpose of this invention is to provide: a frozen dessert containing a high concentration of CO2, which reduces the gassy aftertaste and unpleasant foaming sensation caused by ice having a high concentration of CO2, while maintaining the effervescence caused by the ice having a high concentration of CO2, when the frozen dessert containing ice having a high concentration of CO2 is put into the mouth in the course of being consumed; and a method for producing said frozen dessert containing ice having a high concentration of CO2. The method of producing a frozen dessert containing ice having a CO2 content of at least 3% by weight is characterized in that the frozen dessert is made to contain an oil/fat having a melting point not exceeding 10°C. A preferred example of ice having a CO2 content of at least 3% by weight is CO2 hydrate.
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、該高濃度ＣＯ２氷由来の発泡感（細かい泡による口中の刺激感）を保持しつつ、高濃度ＣＯ２氷由来の不快な泡立ち感や、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 frozen dessert (hereinafter also referred to as “high-concentration CO 2 ice-containing frozen dessert”) containing ice having a high CO 2 content (hereinafter also referred to as “high-concentration CO 2 ice”). , High-concentration CO in which the high-concentration CO 2 ice-derived foaming feeling (irritating feeling in the mouth by fine bubbles) is maintained, and the unpleasant bubbling feeling derived from the high-concentration CO 2 ice and the aftertaste gas odor are suppressed. 2 Concerning ice-containing frozen desserts. The present invention also relates to a method for producing such a high-concentration CO 2 ice-containing frozen dessert.
高濃度のＣＯ２を含む（ＣＯ２含有率の高い）氷の一種として、ＣＯ２ハイドレート（二酸化炭素ハイドレート）という物質が知られている。ＣＯ２ハイドレートとは、水分子の結晶体の空寸に二酸化炭素分子を閉じ込めた包接化合物をいう。結晶体を形成する水分子は「ホスト分子」、水分子の結晶体の空寸に閉じ込められている分子は「ゲスト分子」または「ゲスト物質」と呼ばれる。ＣＯ２ハイドレートは、融解するとＣＯ２（二酸化炭素）と水に分解するため、融解時にＣＯ２を発生させる。ＣＯ２ハイドレートは、ＣＯ２と水を、低温、かつ、高圧のＣＯ２分圧という条件にすることにより製造することができ、例えば、ある温度であること、及び、その温度におけるＣＯ２ハイドレートの平衡圧力よりもＣＯ２分圧が高いことを含む条件（以下、「ＣＯ２ハイドレート生成条件」とも表示する。）において製造することができる。上記の「ある温度であること、及び、その温度におけるＣＯ２ハイドレートの平衡圧力よりもＣＯ２分圧が高い」条件は、非特許文献１のFigure 2.や、非特許文献２のFigure 7.やFigure 15.に開示されているＣＯ２ハイドレートの平衡圧力曲線（例えば縦軸がＣＯ２圧力、横軸が温度を表す）において、かかる曲線の高圧側（ＣＯ２ハイドレートの平衡圧力曲線において、例えば縦軸がＣＯ２圧力、横軸が温度を表す場合は、該曲線の上方）の領域内の温度とＣＯ２圧力の組合せの条件として表される。また、ＣＯ２ハイドレートは、水の代わりに微細な氷をＣＯ２と、低温、かつ、低圧のＣＯ２分圧という条件下で反応させて製造することもできる。ＣＯ２ハイドレートを製造する際のＣＯ２の圧力が高くなるほど、また、ＣＯ２と水の温度が低くなるほど、ＣＯ２ハイドレートのＣＯ２含有率が高くなる傾向がある。ＣＯ２ハイドレートのＣＯ２含有率は、ＣＯ２ハイドレートの製法にもよるが、約３～２８重量％程度とすることができ、炭酸水のＣＯ２含有率（約０．５重量％程度）と比較して顕著に高い。
A substance called CO 2 hydrate (carbon dioxide hydrate) is known as a kind of ice containing high concentration of CO 2 (high CO 2 content). CO 2 hydrate refers to an inclusion compound in which carbon dioxide molecules are confined in the empty space of a water molecule crystal. A water molecule forming a crystal is called a “host molecule”, and a molecule trapped in the void of the crystal of the water molecule is called a “guest molecule” or “guest substance”. Since CO 2 hydrate decomposes into CO 2 (carbon dioxide) and water when melted, it generates CO 2 upon melting. CO 2 hydrate can be produced by making CO 2 and water into a condition of low temperature and high pressure CO 2 partial pressure, for example, at a certain temperature and CO 2 hydrate at that temperature. It can be manufactured under conditions including that the CO 2 partial pressure is higher than the rate equilibrium pressure (hereinafter also referred to as “CO 2 hydrate production conditions”). The above-mentioned conditions of “a certain temperature and the CO 2 partial pressure higher than the equilibrium pressure of CO 2 hydrate at that temperature” are shown in FIG. 2 of Non-Patent Document 1 and FIG. 7 of Non-Patent Document 2. And the equilibrium pressure curve of CO 2 hydrate disclosed in FIG. 15 (for example, the vertical axis represents CO 2 pressure and the horizontal axis represents temperature), the high pressure side of this curve (the equilibrium pressure curve of CO 2 hydrate) For example, when the vertical axis represents the CO 2 pressure and the horizontal axis represents the temperature, it is expressed as a condition of the combination of the temperature in the region (above the curve) and the CO 2 pressure. The CO 2 hydrate can also be produced by reacting fine ice instead of water with CO 2 under conditions of low temperature and low pressure CO 2 partial pressure. There is a tendency that the higher the pressure of CO 2 when producing CO 2 hydrate, and the lower the temperature of CO 2 and water, the higher the CO 2 content of the CO 2 hydrate. CO 2 content of the CO 2 hydrate, depending on the preparation of CO 2 hydrate, can be on the order of about 3-28 wt%, CO 2 content of the carbonated water (about 0.5 wt% ) Is significantly higher than
ＣＯ２ハイドレートの用途として、ＣＯ２ハイドレートを飲料に添加、混合することが知られている。例えば特許文献１には、ＣＯ２ハイドレートを飲料に混合することにより、その飲料に炭酸を付与して、炭酸飲料を製造することが、特許文献２には、ＣＯ２ハイドレートを氷で覆って形成した炭酸補充媒体を飲料に添加することによって、ぬるくなった飲料を冷却すると共に、気が抜けた飲料に炭酸ガスを補充することが開示されている。
As application of CO 2 hydrate, the addition of CO 2 hydrate beverages, it is known to mix. For example, Patent Document 1 discloses that CO 2 hydrate is mixed with a beverage to give carbonic acid to the beverage to produce a carbonated beverage. Patent Document 2 discloses that CO 2 hydrate is covered with ice. It is disclosed that by adding a carbonate supplement medium formed in this manner to a beverage, the slimmed beverage is cooled and carbon dioxide gas is supplemented to an unpleasant beverage.
また、ＣＯ２ハイドレートの用途として、ＣＯ２ハイドレートを、カキ氷、アイスクリーム等の冷菓に混入することも知られている。例えば特許文献３には、ＣＯ２ハイドレートを、カキ氷、アイスクリーム等の冷菓に混入することにより、該冷菓を喫食した者の口腔内でＣＯ２ハイドレートが融解することとなり、その結果、該冷菓において、炭酸特有のシュワシュワ感の他、口中で冷菓が弾けるような刺激的な食感を発生させられることが開示されている。また、特許文献４には、アイススラリーと、氷の粒と、二酸化炭素－水抱接化合物含有粒子とを混合してウォーターアイスを製造すると、６ヶ月間冷凍貯蔵した後であっても、冷凍庫から取り出した後すぐにスプーンですくうことが可能なウォーターアイスが得られることが開示されている。また、特許文献５には、水、甘味料、香味料、Ｎ２Ｏハイドレート粒子（又はＮ２Ｏハイドレート・ＣＯ２ハイドレート混合粒）、及び必要に応じて安定化剤、乳化剤、タンパク質を含み、公知のものと異なる食味特性（例えば味覚）を有する冷凍菓子製品が開示されている。
Further, as the application of CO 2 hydrate, the CO 2 hydrate, shaved ice, it is also known that mixed in frozen desserts such as ice cream. For example, in Patent Document 3, CO 2 hydrate is melted in the oral cavity of a person who ate the frozen confectionery by mixing CO 2 hydrate into the frozen confectionery such as oyster ice or ice cream. In the frozen confectionery, it is disclosed that, in addition to the squishing feeling peculiar to carbonic acid, it is possible to generate an irritating texture that allows the frozen confectionery to flip in the mouth. In Patent Document 4, water ice is manufactured by mixing ice slurry, ice particles, and carbon dioxide-water inclusion compound-containing particles, and even after 6 months of freezing storage, the freezer It is disclosed that water ice can be obtained which can be scooped with a spoon immediately after being taken out. Patent Document 5 discloses water, sweeteners, flavoring agents, N 2 O hydrate particles (or N 2 O hydrate / CO 2 hydrate mixed particles), and optionally stabilizers, emulsifiers, and proteins. And frozen confectionery products having different taste characteristics (e.g. taste) from those known.
冷菓には、アイスクリーム、アイスミルク、ラクトアイス、氷菓等が含まれる。アイスクリーム、アイスミルク、ラクトアイスについては、食品衛生法に基づく「乳及び乳製品の成分規格に関する省令」に規定があり、乳成分（乳固形分、乳脂肪分）の含有量により区分されている。かかる乳成分の含有量の区分について述べると、アイスクリームとは、乳固形分を１５．０％以上（うち乳脂肪が８．０％以上）含んでいるものであり、アイスミルクとは、乳固形分を１０．０％以上（うち乳脂肪が３．０％以上）含んでいるものであり、ラクトアイスとは乳固形分３．０％以上入っているものである。また、氷菓の乳成分含有量は、乳固形分３．０％未満である。例えばアイスミルクやラクトアイス等は、乳脂肪以外の脂肪分として、乳脂肪と共に、あるいは、乳脂肪を含まずに、植物油脂を含んでいる場合がある。かかる植物油脂として、パーム油、ヤシ油などが広く用いられている。
Ice confections include ice cream, ice milk, lact ice, ice confectionery, etc. Ice cream, ice milk, and lacto ice are stipulated in the “Ministerial Ordinance on Component Standards for Milk and Dairy Products” based on the Food Sanitation Law, and are classified according to the content of milk components (milk solids and milk fat). . Regarding the classification of the content of the milk component, ice cream contains 15.0% or more of milk solids (of which milk fat is 8.0% or more). It contains 10.0% or more of solids (of which milk fat is 3.0% or more), and lacto ice contains 3.0% or more of milk solids. Moreover, the milk component content of ice confectionery is less than 3.0% of milk solid content. For example, ice milk and lacto ice may contain vegetable oils and fats as fats other than milk fat, together with milk fat or without milk fat. As such vegetable oils and fats, palm oil, palm oil and the like are widely used.
飲食品に添加して用いられる油脂として様々な油脂が知られている。かかる油脂には、融点が比較的低い低融点油脂と、融点が比較的高い高融点油脂があり、低融点油脂としては、綿実油（融点：－６～４℃）、なたね油（融点：－１２～０℃）、大豆油（融点：－８～－７℃）、コーン油（融点：－１５～－１０℃）、ひまわり油（融点：－１８～－１６℃）などが知られており、高融点油脂としては、パーム油（融点：２７～５０℃）、ヤシ油（融点：２０～２８℃）、バター（乳脂肪）（融点：２５～３６℃）、ココアバター（融点：３２～３９℃）などが知られている。アイスクリーム等の冷菓に用いる油脂の融点と、その冷菓の食感等との関係について、低融点油脂は、口どけはよいが保形性が低く、高融点油脂は、保形性はよいが口どけがあまりよくないとされている。また、特許文献６には、気泡、氷結晶、および脂肪球を分散した状態で含むアイスクリームであって気泡の５０％以上の円相当径が３０μｍ～５６μｍの範囲内にあり、氷結晶の５０％以上の円相当径が２１μｍ～５６μｍの範囲内にあり、かつ脂肪球の粒子径が０μｍを越えかつ１．２μｍ以下である、アイスクリームが開示されており、かかるアイスクリームに使用する油脂として、融点が０℃以上１０℃以下である油脂が、油っぽさがなくみずみずしい風味を有するアイスクリームを得る観点から好ましいことが開示されている。
Various fats and oils are known as fats and oils used by adding to food and drink. Such fats and oils include a low melting point oil and fat having a relatively low melting point and a high melting point oil and fat having a relatively high melting point. Examples of the low melting point fat include cottonseed oil (melting point: −6 to 4 ° C.) and rapeseed oil (melting point: −12 to 0 ° C), soybean oil (melting point: -8 to -7 ° C), corn oil (melting point: -15 to -10 ° C), sunflower oil (melting point: -18 to -16 ° C), etc. As the melting point fat, palm oil (melting point: 27 to 50 ° C.), coconut oil (melting point: 20 to 28 ° C.), butter (milk fat) (melting point: 25 to 36 ° C.), cocoa butter (melting point: 32 to 39 ° C.) ) Etc. are known. Regarding the relationship between the melting point of fats and oils used for ice cream and other frozen desserts and the texture of the frozen desserts, low melting point fats and oils have good shape but low shape retention, while high melting point fats and oils have good shape retaining properties It is said that the mouth is not good. Patent Document 6 discloses an ice cream containing bubbles, ice crystals, and fat globules in a dispersed state, and the equivalent circle diameter of 50% or more of the bubbles is in the range of 30 μm to 56 μm. An ice cream is disclosed in which the equivalent circle diameter of at least% is in the range of 21 μm to 56 μm and the particle size of the fat spheres is more than 0 μm and not more than 1.2 μm. It is disclosed that fats and oils having a melting point of 0 ° C. or more and 10 ° C. or less are preferable from the viewpoint of obtaining an ice cream having no freshness and a fresh flavor.
しかし、ＣＯ２ハイドレート等の、ＣＯ２含有率の高い氷（例えば、ＣＯ２含有率３％以上の氷）を含有する冷菓（高濃度ＣＯ２氷含有冷菓）に、融点が１０℃以下の低融点油脂を含有させることは知られておらず、ましてや、融点が１０℃以下の低融点油脂を高濃度ＣＯ２氷含有冷菓の喫食時の不快な泡立ち感や後味のガス臭さを抑制させるために用いることは知られていなかった。
However, such CO 2 hydrate, high CO 2 content of ice (e.g., CO 2 content of more than 3% ice) frozen dessert containing (high concentration CO 2 ice-containing frozen desserts), melting point of 10 ° C. or less It is not known to contain a low melting point oil or fat. Moreover, a low melting point oil or fat having a melting point of 10 ° C. or less suppresses an unpleasant foaming feeling and a gas odor of aftertaste when eating a high-concentration CO 2 ice-containing frozen dessert. It was not known for use.
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、喫食時に高濃度ＣＯ２氷含有冷菓を口内に入れた際、高濃度ＣＯ２氷由来の泡立ちが口内で過度に生じ、該冷菓を口に含み続けていることが困難になるなど、不快な泡立ち感が生じる場合があるという課題ａや、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ｂを見いだした。これら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。一方で、高濃度ＣＯ２氷を含有しない冷菓と比較した高濃度ＣＯ２氷含有冷菓の特長、すなわち、喫食時に高濃度ＣＯ２氷含有冷菓を口内に入れた際の、高濃度ＣＯ２氷由来の発泡感を保持すること（課題ｃ）も、消費者への訴求力を確保するためにも重要であった。
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, when high-concentration CO 2 ice-containing frozen confectionery is put in the mouth at the time of eating, excessive bubbling derived from high-concentration CO 2 ice occurs in the mouth, and the frozen confectionery is contained in the mouth. Due to the problem a that uncomfortable foaming may occur, such as difficulty in continuing, and carbon dioxide gas derived from high-concentration CO 2 ice that occurs in the mouth when eating, unique to carbon dioxide in the aftertaste of the frozen dessert The problem b has been found that the gas odor may remain strongly. These problems have not been known so far, and are new problems newly found by the present inventors. On the other hand, a high concentration CO 2 ice-containing frozen dessert features compared to frozen dessert containing no high concentration CO 2 ice, i.e., when the high-concentration CO 2 ice-containing frozen desserts put in the mouth during eating, from high-concentration CO 2 ice Maintaining a feeling of foaming (problem c) was also important for ensuring appeal to consumers.
上記課題ａ～ｃを踏まえた本発明の課題は、喫食時に高濃度ＣＯ２氷含有冷菓を口内に入れた際の、高濃度ＣＯ２氷由来の発泡感を保持しつつ、高濃度ＣＯ２氷由来の不快な泡立ち感や、後味のガス臭さを抑制した高濃度ＣＯ２氷含有冷菓や、該高濃度ＣＯ２氷含有冷菓の製造方法等を提供することにある。
The object of the present invention in light of the above problems a ~ c is the time of the high-concentration CO 2 ice-containing frozen desserts put in the mouth during eating, while maintaining the bubbling feeling from the high concentration CO 2 ice, high concentration CO 2 ice An object of the present invention is to provide a high-concentration CO 2 ice-containing frozen confectionery that suppresses the unpleasant bubbling sensation and gas odor of aftertaste, a method for producing the high-concentration CO 2 ice-containing frozen confectionery, and the like.
本発明者らは、上記課題を解決するべく、様々な検討を行ったところ、ＣＯ２含有率が３重量％以上の氷と、融点が１０℃以下の油脂を併用すること、言い換えると、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、融点が１０℃以下の油脂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。
The inventors of the present invention have made various studies to solve the above-mentioned problems. As a result, ice having a CO 2 content of 3% by weight or more and oil and fat having a melting point of 10 ° C. or less are used in combination. 2 In the manufacture of frozen confectionery containing ice with a content of 3% by weight or more, it was found that the problem of the present invention can be solved by adding fats and oils having a melting point of 10 ° C. or less to the frozen confectionery, thereby completing the present invention. It came.
すなわち、本発明は、
（１）ＣＯ２含有率が３重量％以上の氷と、融点が１０℃以下の油脂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）融点が１０℃以下の油脂が、ナタネ油、綿実油、大豆油、コーン油及びヒマワリ油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）融点が１０℃以下の油脂の含有量が、冷菓ミックス全量に対して０．２～２０重量％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 an oil having a melting point of 10 ° C. or less,
(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 above (1) or characterized in that the oil having a melting point of 10 ° C. or lower is one or more selected from the group consisting of rapeseed oil, cottonseed oil, soybean oil, corn oil and sunflower oil The frozen dessert described in (2)
(4) The frozen dessert according to any one of (1) to (3) above, wherein the content of fats and oils having a melting point of 10 ° C. or less is 0.2 to 20% by weight based on the total amount of the frozen dessert mix Or
(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 (1) to (4) above Related to frozen desserts.
（１）ＣＯ２含有率が３重量％以上の氷と、融点が１０℃以下の油脂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）融点が１０℃以下の油脂が、ナタネ油、綿実油、大豆油、コーン油及びヒマワリ油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）融点が１０℃以下の油脂の含有量が、冷菓ミックス全量に対して０．２～２０重量％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 an oil having a melting point of 10 ° C. or less,
(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 above (1) or characterized in that the oil having a melting point of 10 ° C. or lower is one or more selected from the group consisting of rapeseed oil, cottonseed oil, soybean oil, corn oil and sunflower oil The frozen dessert described in (2)
(4) The frozen dessert according to any one of (1) to (3) above, wherein the content of fats and oils having a melting point of 10 ° C. or less is 0.2 to 20% by weight based on the total amount of the frozen dessert mix Or
(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 (1) to (4) above 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、融点が１０℃以下の油脂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, the frozen confectionery contains a fat or oil having a melting point of 10 ° C. or less.
（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、融点が１０℃以下の油脂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, the frozen confectionery contains a fat or oil having a melting point of 10 ° C. or less.
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、融点が１０℃以下の油脂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発泡感を保持しつつ、不快な泡立ち感及び／又は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, when the frozen confectionery is eaten, the method includes a step of causing the frozen confectionery to contain an oil having a melting point of 10 ° C. or less. The present invention relates to a method for suppressing an unpleasant foaming feeling and / or a gas odor of aftertaste while maintaining the ice-like foaming feeling.
（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、融点が１０℃以下の油脂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発泡感を保持しつつ、不快な泡立ち感及び／又は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, when the frozen confectionery is eaten, the method includes a step of causing the frozen confectionery to contain an oil having a melting point of 10 ° C. or less. The present invention relates to a method for suppressing an unpleasant foaming feeling and / or a gas odor of aftertaste while maintaining the ice-like foaming feeling.
本発明によれば、喫食時に高濃度ＣＯ２氷含有冷菓を口内に入れた際の、高濃度ＣＯ２氷由来の発泡感を保持しつつ、不快な泡立ち感や、後味のガス臭さを抑制した高濃度ＣＯ２氷含有冷菓を提供することができる。また、本発明によれば、かかる高濃度ＣＯ２氷含有冷菓の製造方法等を提供することができる。
According to the present invention, when a high-concentration CO 2 ice-containing frozen dessert is put in the mouth at the time of eating, an unpleasant foaming feeling and an aftertaste gas odor are suppressed while maintaining a foaming feeling derived from high-concentration CO 2 ice. The high-concentration CO 2 ice-containing frozen dessert 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、融点が１０℃以下の油脂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、融点が１０℃以下の油脂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、融点が１０℃以下の油脂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発泡感を保持しつつ、不快な泡立ち感及び／又は後味のガス臭さを抑制する方法（以下、「本発明の抑制方法」とも表示する。）：などの実施態様を含んでいる。 The present invention
[1] Frozen confectionery characterized by containing ice having a CO 2 content of 3% by weight or more and fats and oils having a melting point of 10 ° C. or lower (hereinafter also referred to as “frozen confectionery 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 comprising the step of causing the frozen confectionery to contain fats and oils having a melting point of 10 ° C. or less (hereinafter referred to as It is also displayed as “production method of the present invention”):
[3] In the manufacture of frozen confectionery containing ice having a CO 2 content of 3% by weight or more, when the frozen confectionery is eaten, including a step of causing the frozen confectionery to contain fats and oils having a melting point of 10 ° C. or less Including a method of suppressing an unpleasant foaming feeling and / or aftertaste gas odor while maintaining the ice-derived foaming feeling (hereinafter also referred to as “the suppressing method of the present invention”). It is out.
［１］ＣＯ２含有率が３重量％以上の氷と、融点が１０℃以下の油脂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、融点が１０℃以下の油脂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、融点が１０℃以下の油脂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発泡感を保持しつつ、不快な泡立ち感及び／又は後味のガス臭さを抑制する方法（以下、「本発明の抑制方法」とも表示する。）：などの実施態様を含んでいる。 The present invention
[1] Frozen confectionery characterized by containing ice having a CO 2 content of 3% by weight or more and fats and oils having a melting point of 10 ° C. or lower (hereinafter also referred to as “frozen confectionery 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 comprising the step of causing the frozen confectionery to contain fats and oils having a melting point of 10 ° C. or less (hereinafter referred to as It is also displayed as “production method of the present invention”):
[3] In the manufacture of frozen confectionery containing ice having a CO 2 content of 3% by weight or more, when the frozen confectionery is eaten, including a step of causing the frozen confectionery to contain fats and oils having a melting point of 10 ° C. or less Including a method of suppressing an unpleasant foaming feeling and / or aftertaste gas odor while maintaining the ice-derived foaming feeling (hereinafter also referred to as “the suppressing method of the present invention”). It is out.
＜融点が１０℃以下の油脂＞
本発明で使用する「融点が１０℃以下の油脂」（以下、「本発明における低融点油脂」とも表示する。）としては、飲食品に使用可能な油脂であって、融点が１０℃以下である油脂（好ましくは植物油脂）である限り特に制限されないが、より優れた本発明の効果を得る観点から、融点が８℃以下である油脂（好ましくは植物油脂）が好ましく、融点が５℃以下である油脂（好ましくは植物油脂）がより好ましい。融点が１０℃以下である植物油脂として具体的には、綿実油（－６～４℃）、なたね油（－１２～０℃）、ゴマ油（－６～－３℃）、米油（－１０～－５℃）、大豆油（－８～－７℃）、コーン油（－１５～－１０℃）、ひまわり油（融点：－１８～－１６℃）、オリーブオイル（０～６℃）が挙げられ、融点が５℃以下である植物油脂としては、綿実油、なたね油、ゴマ油、米油、大豆油、コーン油、ひまわり油が挙げられる。また、融点が１０℃以下の油脂は１種を用いてもよいし、２種以上を併用してもよい。 <Oil with a melting point of 10 ° C. or lower>
The “fat having a melting point of 10 ° C. or less” used in the present invention (hereinafter also referred to as “low melting point fat in the present invention”) is an oil that can be used for food and drink, and has a melting point of 10 ° C. or less. Although it does not restrict | limit especially as long as it is a certain fat (preferably vegetable fat), From a viewpoint of obtaining the effect of this invention which was more excellent, the fat (preferably vegetable fat) whose melting | fusing point is 8 degrees C or less is preferable, and melting | fusing point is 5 degrees C or less Is more preferable (preferably vegetable oil). Specifically, vegetable oils having a melting point of 10 ° C. or less include cottonseed oil (−6 to 4 ° C.), rapeseed oil (−12 to 0 ° C.), sesame oil (−6 to −3 ° C.), rice oil (−10 to − 5 ° C), soybean oil (-8 to -7 ° C), corn oil (-15 to -10 ° C), sunflower oil (melting point: -18 to -16 ° C), olive oil (0 to 6 ° C) Examples of vegetable oils having a melting point of 5 ° C. or lower include cottonseed oil, rapeseed oil, sesame oil, rice oil, soybean oil, corn oil, and sunflower oil. Moreover, 1 type may be used for fats and oils whose melting | fusing point is 10 degrees C or less, and 2 or more types may be used together.
本発明で使用する「融点が１０℃以下の油脂」（以下、「本発明における低融点油脂」とも表示する。）としては、飲食品に使用可能な油脂であって、融点が１０℃以下である油脂（好ましくは植物油脂）である限り特に制限されないが、より優れた本発明の効果を得る観点から、融点が８℃以下である油脂（好ましくは植物油脂）が好ましく、融点が５℃以下である油脂（好ましくは植物油脂）がより好ましい。融点が１０℃以下である植物油脂として具体的には、綿実油（－６～４℃）、なたね油（－１２～０℃）、ゴマ油（－６～－３℃）、米油（－１０～－５℃）、大豆油（－８～－７℃）、コーン油（－１５～－１０℃）、ひまわり油（融点：－１８～－１６℃）、オリーブオイル（０～６℃）が挙げられ、融点が５℃以下である植物油脂としては、綿実油、なたね油、ゴマ油、米油、大豆油、コーン油、ひまわり油が挙げられる。また、融点が１０℃以下の油脂は１種を用いてもよいし、２種以上を併用してもよい。 <Oil with a melting point of 10 ° C. or lower>
The “fat having a melting point of 10 ° C. or less” used in the present invention (hereinafter also referred to as “low melting point fat in the present invention”) is an oil that can be used for food and drink, and has a melting point of 10 ° C. or less. Although it does not restrict | limit especially as long as it is a certain fat (preferably vegetable fat), From a viewpoint of obtaining the effect of this invention which was more excellent, the fat (preferably vegetable fat) whose melting | fusing point is 8 degrees C or less is preferable, and melting | fusing point is 5 degrees C or less Is more preferable (preferably vegetable oil). Specifically, vegetable oils having a melting point of 10 ° C. or less include cottonseed oil (−6 to 4 ° C.), rapeseed oil (−12 to 0 ° C.), sesame oil (−6 to −3 ° C.), rice oil (−10 to − 5 ° C), soybean oil (-8 to -7 ° C), corn oil (-15 to -10 ° C), sunflower oil (melting point: -18 to -16 ° C), olive oil (0 to 6 ° C) Examples of vegetable oils having a melting point of 5 ° C. or lower include cottonseed oil, rapeseed oil, sesame oil, rice oil, soybean oil, corn oil, and sunflower oil. Moreover, 1 type may be used for fats and oils whose melting | fusing point is 10 degrees C or less, and 2 or more types may be used together.
本明細書における油脂の「融点」とは、透明融点を意味する。透明融点とは、固体状の油脂を規定の方法に基づき加熱した場合、油脂がすべて融解して透明になる温度をいう。油脂の透明融点は、日本油化学協会編「基準油脂分析試験法」に規定の方法に準じて測定することができる。これらの測定法を利用することにより、ある油脂が本発明における低融点油脂に該当するかどうかなど、容易に確認することができる。
In the present specification, the “melting point” of fats and oils means a transparent melting point. The transparent melting point refers to a temperature at which all fats and oils are melted and transparent when heated in accordance with a prescribed method. The transparent melting point of fats and oils can be measured according to the method prescribed in “Standard Fats and Fats Analysis Test Method” edited by Japan Oil Chemical Association. By using these measurement methods, it is possible to easily confirm whether or not a certain oil or fat corresponds to the low melting point oil or fat in the present invention.
＜ＣＯ２含有率が３重量％以上の氷＞
本発明で使用する「ＣＯ２含有率が３重量％以上の氷」（高濃度ＣＯ２氷）としては、ＣＯ２含有率が３重量％以上の氷である限り特に制限されず、ＣＯ２ハイドレートではない高濃度ＣＯ２氷であってもよいが、より十分な発泡感を得る観点から、ＣＯ２ハイドレートであることが好ましい。また、本発明における高濃度ＣＯ２氷として、ＣＯ２ハイドレートを用いずに、ＣＯ２ハイドレートではない高濃度ＣＯ２氷を用いてもよいし、ＣＯ２ハイドレートではない高濃度ＣＯ２氷を用いずに、ＣＯ２ハイドレートを用いてもよいし、ＣＯ２ハイドレートではない高濃度ＣＯ２氷と、ＣＯ２ハイドレートを併用してもよい。 <Ice with a CO 2 content of 3% by weight or more>
The use in the present invention "CO 2 content of 3% by weight or more ice" (high-concentration CO 2 ice), not particularly limited as long as CO 2 content is from 3% by weight or more ice, CO 2 Hyde Although high-concentration CO 2 ice that is not a rate may be used, CO 2 hydrate is preferable from the viewpoint of obtaining a sufficient foaming feeling. Further, as the high concentration CO 2 ice in the present invention, CO 2 without using a hydrate, CO 2 may be used at a high concentration CO 2 ice is not a hydrate, a high concentration CO 2 ice is not a CO 2 hydrate CO 2 hydrate may be used without using CO 2 , or high concentration CO 2 ice that is not CO 2 hydrate may be used in combination with CO 2 hydrate.
本発明で使用する「ＣＯ２含有率が３重量％以上の氷」（高濃度ＣＯ２氷）としては、ＣＯ２含有率が３重量％以上の氷である限り特に制限されず、ＣＯ２ハイドレートではない高濃度ＣＯ２氷であってもよいが、より十分な発泡感を得る観点から、ＣＯ２ハイドレートであることが好ましい。また、本発明における高濃度ＣＯ２氷として、ＣＯ２ハイドレートを用いずに、ＣＯ２ハイドレートではない高濃度ＣＯ２氷を用いてもよいし、ＣＯ２ハイドレートではない高濃度ＣＯ２氷を用いずに、ＣＯ２ハイドレートを用いてもよいし、ＣＯ２ハイドレートではない高濃度ＣＯ２氷と、ＣＯ２ハイドレートを併用してもよい。 <Ice with a CO 2 content of 3% by weight or more>
The use in the present invention "CO 2 content of 3% by weight or more ice" (high-concentration CO 2 ice), not particularly limited as long as CO 2 content is from 3% by weight or more ice, CO 2 Hyde Although high-concentration CO 2 ice that is not a rate may be used, CO 2 hydrate is preferable from the viewpoint of obtaining a sufficient foaming feeling. Further, as the high concentration CO 2 ice in the present invention, CO 2 without using a hydrate, CO 2 may be used at a high concentration CO 2 ice is not a hydrate, a high concentration CO 2 ice is not a CO 2 hydrate CO 2 hydrate may be used without using CO 2 , or high concentration CO 2 ice that is not CO 2 hydrate may be used in combination with CO 2 hydrate.
本発明における高濃度ＣＯ２氷（好ましくはＣＯ２ハイドレート）の形状としては、本発明の冷菓の香味設計等に応じて適宜設定することができ、例えば、略球状；略楕円体状；略直方体形状等の略多面体形状；あるいは、これらの形状にさらに凹凸を備えた形状；などが挙げられ、また、高濃度ＣＯ２氷（好ましくはＣＯ２ハイドレート）の塊を適宜破砕して得られる様々な形状の破砕片（塊）であってもよい。
The shape of the high-concentration CO 2 ice (preferably CO 2 hydrate) in the present invention can be appropriately set according to the flavor design of the frozen dessert of the present invention, and is, for example, approximately spherical; approximately elliptical; A substantially polyhedral shape such as a rectangular parallelepiped shape; or a shape further provided with irregularities in these shapes; and the like, and obtained by appropriately crushing a mass of high-concentration CO 2 ice (preferably CO 2 hydrate). It may be crushed pieces (lumps) of various shapes.
本発明における高濃度ＣＯ２氷（好ましくはＣＯ２ハイドレート）の大きさとしては、本発明の冷菓の香味設計等に応じて適宜設定することができ、喫食のし易さや、適度な発泡感を得るなどの観点から、例えば、高濃度ＣＯ２氷（好ましくはＣＯ２ハイドレート）の最大長として１～３０ｍｍ、１～２０ｍｍ、１～１５ｍｍ、１～１０ｍｍなどが挙げられる。本明細書において「高濃度ＣＯ２氷の最大長」とは、高濃度ＣＯ２氷のその塊の表面の２点を結び、かつ、その塊の重心を通る線分のうち、最も長い線分の長さを意味する。なお、高濃度ＣＯ２氷が例えば略楕円体状である場合は、前記最大長は長径（最も長い直径）を表し、略球状である場合は、前記最大長は直径を表し、略直方体形状である場合は、対角線の中で最も長い対角線の長さを表す。
The size of the high-concentration CO 2 ice (preferably CO 2 hydrate) in the present invention can be set as appropriate according to the flavor design of the frozen dessert of the present invention. Ease of eating and moderate foaming feeling For example, the maximum length of high-concentration CO 2 ice (preferably CO 2 hydrate) is 1 to 30 mm, 1 to 20 mm, 1 to 15 mm, 1 to 10 mm, and the like. In this specification, the “maximum length of high-concentration CO 2 ice” refers to the longest line segment connecting two points on the surface of the mass of the high-concentration CO 2 ice and passing through the center of gravity of the mass. Means the length of For example, when the high-concentration CO 2 ice has a substantially ellipsoidal shape, the maximum length represents a long diameter (longest diameter). When the high-concentration CO 2 ice has a substantially spherical shape, the maximum length represents a diameter, and has a substantially rectangular parallelepiped shape. In some cases, it represents the length of the longest diagonal line among the diagonal lines.
本発明における高濃度ＣＯ２氷（好ましくはＣＯ２ハイドレート）のＣＯ２含有率としては、３重量％以上である限り特に制限されず、本発明における冷菓の香味設計等に応じて適宜設定することができるが、一般に好ましい程度の発泡感を得る観点から、好ましくは５重量％以上、より好ましくは７重量％以上、さらに好ましくは９重量％以上であることが挙げられ、ＣＯ２含有率の上限として例えば、２５重量％以下、２０重量％以下、１６重量％以下であることが挙げられる。
The CO 2 content of the high-concentration CO 2 ice (preferably CO 2 hydrate) in the present invention is not particularly limited as long as it is 3% by weight or more, and is appropriately set according to the flavor design of the frozen dessert in the present invention. from the viewpoint that although it is, to obtain a generally preferred degree of foaming sensation, preferably 5 wt% or more, more preferably 7 wt% or more, more preferably include not more 9 wt% or more, the CO 2 content Examples of the upper limit include 25% by weight or less, 20% by weight or less, and 16% by weight or less.
本発明における高濃度ＣＯ２氷のＣＯ２含有率は、本発明における高濃度ＣＯ２氷を製造する際の「ＣＯ２分圧の高低」などにより調整することができ、例えばＣＯ２分圧を高くすると、高濃度ＣＯ２氷のＣＯ２含有率を高くすることができる。また、高濃度ＣＯ２氷がＣＯ２ハイドレートである場合は、ＣＯ２ハイドレートを製造する際の「ＣＯ２分圧の高低」、「脱水処理の程度」、「圧密成型処理を行うか否か」、「圧密成型処理する場合の圧密の圧力の高低」などにより調整することができる。例えば、ＣＯ２ハイドレートを製造する際の「ＣＯ２分圧を高くし」、「脱水処理の程度を上げ」、「圧密成型処理を行い」、「圧密成型処理する場合の圧密の圧力を高くする」と、ＣＯ２ハイドレートのＣＯ２含有率を高くすることができる。なお、ＣＯ２ハイドレート等の高濃度ＣＯ２氷が融解すると、該ＣＯ２ハイドレート等の高濃度ＣＯ２氷に含まれていたＣＯ２が放出され、その分の重量が減少するので、ＣＯ２ハイドレート等の高濃度ＣＯ２氷のＣＯ２含有率は、例えば、ＣＯ２ハイドレート等の高濃度ＣＯ２氷を常温で融解させた際の重量変化から、下記式を用いて算出する事ができる。
（ＣＯ２含有率）＝（融解前のサンプル重量－融解後のサンプル重量）／融解前のサンプル重量） CO 2 content of the high-concentration CO 2 ice in the present invention can be adjusted by such as "level of CO 2 partial pressure" in the production of highly concentrated CO 2 ice in the present invention, for example, CO 2 partial pressure If it is increased, the CO 2 content of the high-concentration CO 2 ice can be increased. Further, when the high-concentration CO 2 ice is CO 2 hydrate, the “CO 2 partial pressure level”, “degree of dehydration process”, “consolidation molding process” when the CO 2 hydrate is produced are determined. "", "High or low pressure of compaction in the case of compaction molding", and the like. For example, when making CO 2 hydrate, “increase the CO 2 partial pressure”, “increase the degree of dehydration”, “perform compaction processing”, “increase the compaction pressure when performing compaction processing “Yes,” the CO 2 content of the CO 2 hydrate can be increased. Incidentally, the high-concentration CO 2 ice CO 2 hydrate and the like are melted, CO 2 contained in the high concentration CO 2 ice such as the CO 2 hydrate is released, so that amount of the weight is decreased, CO 2 CO 2 content of the high-concentration CO 2 ice hydrate or the like, for example, a high concentration CO 2 ice CO 2 hydrate and the like from the weight change when melted at normal temperature, it is calculated using the following equation Can do.
(CO 2 content) = (sample weight before melting−sample weight after melting) / sample weight before melting)
（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、融点が１０℃より高い油脂、乳脂肪以外の乳成分、甘味成分、安定剤、乳化剤、風味原料、着色料、香料、酸味料、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 oils and fats having a melting point higher than 10 ° C., milk components other than milk fat, sweetening components, stabilizers, emulsifiers, flavor raw materials, colorants, flavors, acidulants, salts, Examples thereof include one or more substances selected from the group consisting of alcohol and caffeine. 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、融点が１０℃以下の油脂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 fats and oils having a melting point of 10 ° C. or less.
本発明の冷菓としては、ＣＯ２含有率が３重量％以上の氷と、融点が１０℃以下の油脂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 fats and oils having a melting point of 10 ° C. or less.
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.
（Ａ）アイスクリーム類（アイスクリーム、アイスミルク、ラクトアイス、氷菓）
食品衛生法上の規定に基づく乳及び乳製品の成分規格等に関する省令に適合するもの、あるいは食品衛生法の規定に基づく食品、添加物等の規定に基づく食品、添加物等の規格基準に適合し、液糖もしくは他食品を混和した液体を冷凍したもの又は食用氷を粉砕し、これに液糖若しくは他食品を混和して再凍結したものであって、凍結状のまま食用に供するもの、またはこれらに類するもの。
（Ｂ）アイスクリーム類を含む又は含まない凍結状態の菓子。 As used herein, “frozen confectionery” means confectionery provided to consumers in a frozen state, and specifically includes the following (A) and (B).
(A) Ice cream (ice cream, ice milk, lacto ice, ice confectionery)
Conforms to the standards of milk and dairy product components based on the provisions of the Food Sanitation Act, or conforms to the standards of foods, additives, etc. based on the provisions of foods and additives based on the provisions of the Food Sanitation Act In addition, frozen liquids mixed with liquid sugar or other foods, or edible ice is crushed, mixed with liquid sugars or other foods and re-frozen, and used for food in a frozen state, Or something similar to these.
(B) A frozen confectionery with or without ice creams.
具体的には、上記（Ａ）には、アイスクリーム、アイスミルク、ラクトアイス、アイスキャンデー、みぞれ、かき氷、シャーベット、シェイク等が挙げられる。また、上記（Ｂ）における「アイスクリーム類を含む凍結状態の菓子」としては、フローズンヨーグルト、アイスケーキ（アイスとスポンジケーキ等を含む凍結状態の菓子）などが挙げられる。
Specifically, the above (A) includes ice cream, ice milk, lact ice, popsicle, sleet, shaved ice, sherbet, shake and the like. Examples of the “frozen confectionery containing ice cream” in (B) above include frozen yogurt, ice cake (frozen confectionery including ice and sponge cake, etc.), and the like.
また、本明細書における「冷菓」には、ＣＯ２含有率が３重量％以上の氷と、融点が１０℃以下の油脂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 fats and oils having a melting point of 10 ° C. or less, and the CO 2 content is 3% by weight. The part excluding ice of more than% 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。
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.
本発明における低融点油脂の使用量（冷菓における低融点油脂の含有量又は添加量）としては、特に制限されず、本発明における低融点油脂の種類や、本発明における高濃度ＣＯ２氷のＣＯ２含有率、本発明における高濃度ＣＯ２氷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。本発明の効果を十分に得る観点から、本発明における低融点油脂の好ましい使用量（含有量又は添加量）として、冷菓ミックス全量に対して０．２～２０重量％、好ましくは０．５～２０重量％、より好ましくは１～１５重量％が挙げられる。
The amount of low melting point fat and oil used in the present invention (content or addition amount of low melting point fat and oil in frozen desserts) is not particularly limited, and the type of low melting point fat and oil in the present invention or CO of high concentration CO 2 ice in the present invention. Those skilled in the art can appropriately set the 2 content, the content of the high-concentration CO 2 ice in the present invention in the frozen dessert, the composition of the optional components of the frozen dessert in the present invention, and the like. From the viewpoint of sufficiently obtaining the effects of the present invention, the preferred amount of use (content or addition amount) of the low melting point fat in the present invention is 0.2 to 20% by weight, preferably 0.5 to 20% by weight, more preferably 1 to 15% by weight.
本発明における高濃度ＣＯ２氷の使用量（冷菓における高濃度ＣＯ２氷の含有量）としては、特に制限されず、本発明における高濃度ＣＯ２氷のＣＯ２含有率、本発明における低融点油脂の種類、本発明における低融点油脂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。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。
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 low melting point in the present invention. Those skilled in the art can appropriately set according to the type of oil and fat, the content of the low melting point oil and fat in the present invention in the frozen dessert, 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 1-50 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. 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.
本発明の冷菓は、本発明における高濃度ＣＯ２氷と、本発明における低融点油脂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、低融点油脂のほかに、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、融点が１０℃より高い油脂、乳脂肪以外の乳成分、甘味成分、安定剤、乳化剤、風味原料、着色料、香料、酸味料、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。
The frozen dessert of the present invention may be a frozen dessert composed only of the high-concentration CO 2 ice in the present invention and the low-melting point fat and oil in the present invention, but in addition to the high-concentration CO 2 ice and the low-melting point fat and oil, In addition, an optional component may be included. Examples of the optional component in the frozen dessert of the present invention include oils and fats having a melting point higher than 10 ° C., milk components other than milk fat, sweetening ingredients, stabilizers, emulsifiers, flavor raw materials, colorants, fragrances, acidulants, salts, and alcohols. And one or more substances selected from the group consisting of caffeine. 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「融点が１０℃より高い油脂」としては、クリーム、バター等の乳脂肪（融点：２５～３６℃）、パーム油（融点：２７～５０℃）、ココアバター（融点：３２～３９℃）、ヤシ油（融点：２０～２８℃）等が挙げられ、香味等に優れている点で、乳脂肪、パーム油が好ましく挙げられる。また、融点が１０℃より高い油脂は１種を用いてもよいし、２種以上を併用してもよい。本発明の冷菓において、本発明における低融点油脂と、融点が１０℃より高い油脂とを併用すると、冷菓のオーバーラン（冷菓における空気の含有率）、保形性、口どけのバランスが向上するため好ましい。
Examples of the above “oils and fats having a melting point higher than 10 ° C.” include milk fats such as cream and butter (melting point: 25 to 36 ° C.), palm oil (melting point: 27 to 50 ° C.), cocoa butter (melting point: 32 to 39 ° C.). ), Coconut oil (melting point: 20 to 28 ° C.) and the like, and milk fat and palm oil are preferable because they are excellent in flavor and the like. Moreover, 1 type may be used for fats and oils whose melting | fusing point is higher than 10 degreeC, and 2 or more types may be used together. In the frozen dessert of the present invention, when the low melting point fat and oil in the present invention and the fat and oil having a melting point higher than 10 ° C. are used in combination, the balance of the overrun (the air content in the frozen dessert), the shape retention, and the mouthfeel are improved. Therefore, it is preferable.
上記の「乳脂肪以外の乳成分」としては、脱脂粉乳、ホエイ、カゼイン等が挙げられる。なお、乳脂肪以外の乳成分と、乳脂肪の両方を本発明の冷菓に用いる場合、乳脂肪以外の乳成分と乳脂肪を両方含む乳成分（例えばクリーム、全粉乳、乳）を用いてもよい。
The above “milk components other than milk fat” include skim milk powder, whey, casein and the like. In addition, when both milk components other than milk fat and milk fat are used in the frozen dessert of the present invention, milk components including both milk components other than milk fat and milk fat (for example, cream, whole milk powder, milk) may be used. Good.
上記の「甘味成分」とは、甘味を呈する成分のことをいい、かかる甘味成分には、黒砂糖、白下糖、カソナード（赤砂糖）、和三盆、ソルガム糖、メープルシュガーなどの含蜜糖、ザラメ糖（白双糖、中双糖、グラニュー糖など）、車糖（上白糖、三温糖など）、加工糖（角砂糖、氷砂糖、粉砂糖、顆粒糖など）、液糖などの精製糖、単糖類（ぶどう糖、果糖、木糖、ソルボース、ガラクトース、異性化糖など）、二糖類（蔗糖 、麦芽糖、乳糖、異性化乳糖、パラチノースなど）、オリゴ糖類（フラクトオリゴ糖、マルトオリゴ糖、イソマルトオリゴ糖、ガラクトオリゴ糖、カップリングシュガーなど）、糖アルコール類（エリスリトール、ソルビトール、キシリトール、マンニトール、マルチトール、イソマルチトール、ラクチトール、マルトトリイトール、イソマルトトリイトール、パニトール、オリゴ糖アルコール、粉末還元麦芽糖水飴）などのような糖質甘味料の他、天然非糖質甘味料（ステビア抽出物、カンゾウ抽出物等）や合成非糖質甘味料（アスパルテーム、アセスルファムＫ等）のような高甘味度甘味料などの甘味料が挙げられる。甘味成分は１種を用いてもよいし、２種以上を併用してもよい。
The above-mentioned “sweet ingredient” refers to an ingredient exhibiting sweetness, such as brown sugar, white sugar, cassonade (red sugar), Wasanbon, sorghum sugar, maple sugar and other sugar-containing sugars. , Refined sugars such as salmon sugar (white disaccharide, medium disaccharide, granulated sugar, etc.), car sugar (super white sugar, tri-sugar etc.), processed sugar (corn sugar, ice sugar, powdered sugar, granulated sugar etc.), liquid sugar etc. , Monosaccharides (glucose, fructose, wood sugar, sorbose, galactose, isomerized sugar, etc.), disaccharides (sucrose cake, maltose, lactose, isomerized lactose, palatinose, etc.), oligosaccharides (fructooligosaccharides, maltooligosaccharides, isomaltoligosaccharides) , Galactooligosaccharides, coupling sugar, etc.), sugar alcohols (erythritol, sorbitol, xylitol, mannitol, maltitol, isomaltitol, lactitol) In addition to saccharide sweeteners such as maltotriitol, isomaltoriitol, panitol, oligosaccharide alcohol, powdered reduced maltose starch syrup, etc., natural non-sugar sweeteners (stevia extract, licorice extract, etc.) Sweeteners such as high-intensity sweeteners such as sugar sweeteners (aspartame, acesulfame K, etc.) can be mentioned. One sweetening component may be used, or two or more sweetening components may be used in combination.
上記の「安定剤」としては、キサンタンガム、カラギーナン、グアーガム、タマリンドガム、ジェランガム、ローカストビーンガム、タラガム、カルボキシメチルセルロース、水溶性セルロース、ペクチン、ポリデキストロース、プルラン、プロピレングリコール、ゼラチン、アラビアガム、ダイユータンガム、デンプン、デキストリン、アルギン酸、イナゴマメゴム等が挙げられ、中でも、キサンタンガム、ペクチン、グアーガム、カラギーナン、カルボキシメチルセルロース、ローカストビーンガムなどが好ましく挙げられ、中でも、キサンタンガム、ペクチン、ローカストビーンガムがより好ましく挙げられる。安定剤は１種を用いてもよいし、２種以上を併用してもよい。
As the above-mentioned “stabilizer”, xanthan gum, carrageenan, guar gum, tamarind gum, gellan gum, locust bean gum, tara gum, carboxymethylcellulose, water-soluble cellulose, pectin, polydextrose, pullulan, propylene glycol, gelatin, gum arabic, diyutane Gum, starch, dextrin, alginic acid, locust bean gum and the like are mentioned, among which xanthan gum, pectin, guar gum, carrageenan, carboxymethylcellulose, locust bean gum and the like are preferred, among which xanthan gum, pectin and locust bean gum are more preferred. It is done. One stabilizer may be used, or two or more stabilizers may be used in combination.
上記の「乳化剤」としては、食用として使用できるものを広く採用することができ、例えば、脂肪酸モノグリセリド（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）、脂肪酸ジグリセリド、脂肪酸トリグリセリド、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、レシチン、キラヤサポニン、ユッカサポニン、大豆サポニン、化工澱粉（酸分解澱粉、酸化澱粉、α化澱粉、グラフト化澱粉、カルボキシメチル基、ヒドロキシアルキル基等を導入したエーテル化澱粉、酢酸、リン酸等を反応させたエステル化澱粉、２ヶ所以上の澱粉の水酸基間に多官能基を結合させた架橋澱粉、湿熱処理澱粉等）等が挙げられる。乳化剤は１種を用いてもよいし、２種以上を併用してもよい。
As the above-mentioned “emulsifiers”, those that can be used for food can be widely adopted. Acid monoglyceride, etc.), fatty acid diglyceride, fatty acid triglyceride, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, lecithin, quillaja saponin, yucca saponin, soybean saponin, modified starch (acid-decomposed starch, oxidized starch , Pregelatinized starch, grafted starch, etherified starch introduced with carboxymethyl group, hydroxyalkyl group, etc., esterified starch reacted with acetic acid, phosphoric acid, etc. Places or more starch hydroxyl groups among the multi-functional groups coupled to form crosslinked starch, include heat-moisture treated starch, etc.) and the like. One type of emulsifier may be used, or two or more types may be used in combination.
上記の「風味原料」としては、果汁、果肉、抹茶、レーズン、ココア、卵黄等が挙げられる。風味原料は１種を用いてもよいし、２種以上を併用してもよい。
Examples of the above-mentioned “flavor raw material” include fruit juice, pulp, matcha, raisins, cocoa, egg yolk and the like. The flavor raw material may use 1 type and may use 2 or more types together.
本発明の冷菓における低融点油脂や、任意成分の濃度は、その冷菓を融解して得られる溶液について、例えばＨＰＬＣ法、ＧＣ－ＭＳ法、ＬＣ－ＭＳ法などの公知の方法を適用することにより測定することができる。
The concentration of the low melting point fats and optional components in the frozen dessert of the present invention can be determined by applying a known method such as the HPLC method, GC-MS method, LC-MS method to the solution obtained by melting the frozen dessert. Can be measured.
本発明の冷菓は、カップ容器、コーン、ワッフル生地などに充填されていなくてもよいが、充填されていてもよい。また、本発明の冷菓は、包装容器内に収容されていてもよいし、収容されていなくてもよい。
The frozen dessert of the present invention may not be filled in a cup container, corn, waffle dough, or the like, but may be filled. Moreover, the frozen dessert of this invention may be accommodated in the packaging container, and does not need to be accommodated.
本発明の冷菓を保存する際には、該冷菓の凍結状態を保持することが好ましい。保存温度の上限温度としては、好ましくは０℃以下、より好ましくは－５℃以下、さらに好ましくは－１０℃以下、より好ましくは－１５℃以下、さらに好ましくは－２０℃、より好ましくは－２５℃が挙げられ、下限温度としては、－２７３℃以上、－８０℃以上、－５０℃以上、－４０℃以上、－３０℃以上などが挙げられる。
When storing the frozen dessert of the present invention, it is preferable to keep the frozen dessert in a frozen state. The upper limit temperature of the storage temperature is preferably 0 ° C. or less, more preferably −5 ° C. or less, further preferably −10 ° C. or less, more preferably −15 ° C. or less, still more preferably −20 ° C., more preferably −25. The minimum temperature includes −273 ° C. or higher, −80 ° C. or higher, −50 ° C. or higher, −40 ° C. or higher, −30 ° C. or higher, and the like.
本明細書において「高濃度ＣＯ２氷由来の不快な泡立ち感が抑制された」高濃度ＣＯ２氷含有冷菓とは、本発明における低融点油脂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氷由来の泡立ち感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、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を高濃度ＣＯ２氷由来の不快な泡立ち感として評価した。
In the present specification, the high-concentration CO 2 ice-containing frozen confectionery “in which an unpleasant foaming feeling derived from high-concentration CO 2 ice is suppressed” is the same final raw material except that the low melting point fat and oil in the present invention is not contained. high concentration CO 2 ice-containing frozen dessert was prepared in the same method used to give a concentration (hereinafter represented as "Comparative high concentration CO 2 ice-containing frozen desserts.") as compared with foaming from the high concentration CO 2 ice It means a high-concentration CO 2 ice-containing frozen dessert with a suppressed feeling. In the present invention, were evaluated bloating feeling in the mouth of the high concentration CO 2 ice-containing frozen dessert when including the mouth as unpleasant foaming feeling from the high concentration CO 2 ice.
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氷由来の不快な泡立ち感」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、抑制されているかどうか）は、訓練されたパネラーであれば、容易かつ明確に決定することができる。評価の基準や、パネラー間の評価のまとめ方は、一般的な方法を用いることができ、例えば、後述の実施例の「［２］ＣＯ２ハイドレート含有冷菓サンプルの官能評価」に記載の評価基準等を用いた方法と同様の方法、好ましくは、後述の実施例の「［２］ＣＯ２ハイドレート含有冷菓サンプルの官能評価」に記載の評価基準等を用いた方法と同じ方法を好適に用いることができる。より具体的には、後述の実施例の「［２］ＣＯ２ハイドレート含有冷菓サンプルの官能評価」に記載の評価基準において、比較高濃度ＣＯ２氷含有冷菓と比較して、高濃度ＣＯ２氷由来の不快な泡立ち感が、明確に抑制されている（評価：「○」）高濃度ＣＯ２氷含有冷菓は、「不快な泡立ち感が抑制された」高濃度ＣＯ２氷含有冷菓に含まれ、比較高濃度ＣＯ２氷含有冷菓と比較して、高濃度ＣＯ２氷由来の後味のガス臭さが明確に抑制されている（評価：「○」）高濃度ＣＯ２氷含有冷菓は、「後味のガス臭さが抑制された」高濃度ＣＯ２氷含有冷菓に含まれる。
There high concentration CO 2 ice-containing "unpleasant foaming feeling from the high concentration CO 2 ice" frozen dessert or "high concentration CO 2 ice from aftertaste gas smell of" is compared with the comparative high concentration CO 2 ice-containing frozen desserts It can be easily and clearly determined by a trained panelist (eg, whether it is suppressed). The standard of evaluation and the method of summarizing the evaluation between panelists can use a general method. For example, the evaluation described in “[2] Sensory evaluation of CO 2 hydrate-containing frozen confectionery sample” in Examples described later. A method similar to the method using the criteria, preferably the same method as the method using the evaluation criteria described in “[2] Sensory evaluation of the CO 2 hydrate-containing frozen confectionery sample” in the examples described later is suitably used. Can be used. More specifically, in the evaluation criteria described in “[2] Sensory evaluation of a CO 2 hydrate-containing frozen confectionery sample” in Examples described later, compared to the comparative high concentration CO 2 ice-containing frozen confectionery, the high concentration CO 2 unpleasant foaming feeling from ice, clearly inhibited by that (Rating: "○") high concentration CO 2 ice-containing frozen dessert is included in "unpleasant foaming feeling is suppressed" high concentration CO 2 ice-containing frozen desserts It is, compared high compared to the concentration CO 2 ice-containing frozen desserts, aftertaste gas smell from the high concentration CO 2 ice is clearly inhibited (Rating: "○") high concentration CO 2 ice-containing ice confection is Included in high-concentration CO 2 ice-containing frozen confectionery “in which the gas odor of aftertaste is suppressed”
本明細書において「高濃度ＣＯ２氷由来の発泡感を保持した」高濃度ＣＯ２氷含有冷菓は、本発明における高濃度ＣＯ２氷と、本発明における低融点油脂とを含有している限り特に制限されないが、該高濃度ＣＯ２氷におけるＣＯ２含有率の下限が、３重量％以上、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％以上であり、上限が、好ましくは２５重量％以下、２０重量％以下又は１６重量％以下であり、かつ、低融点油脂の含有量が、冷菓ミックス全量に対して好ましくは０．２～２０重量％、より好ましくは０．５～２０重量％、さらに好ましくは１～１５重量％である高濃度ＣＯ２氷含有冷菓が好適に挙げられる。
As long as the high-concentration CO 2 ice-containing frozen confectionery “having a foaming feeling derived from high-concentration CO 2 ice” in this specification contains the high-concentration CO 2 ice in the present invention and the low-melting point fat and oil in the present invention. Although not particularly limited, the lower limit of the CO 2 content in the high-concentration CO 2 ice is 3% by weight or more, preferably 5% by weight or more, more preferably 7% by weight or more, and further preferably 9% by weight or more. The upper limit is preferably 25% by weight or less, 20% by weight or less, or 16% by weight or less, and the content of the low melting point fat is preferably 0.2 to 20% by weight, more preferably based on the total amount of the frozen dessert mix. Suitable examples include a high-concentration CO 2 ice-containing frozen dessert that is 0.5 to 20% by weight, more preferably 1 to 15% by weight.
＜本発明の冷菓の製造方法＞
本発明の冷菓の製造方法は、融点が１０℃以下の油脂（低融点油脂）と、ＣＯ２含有率が３重量％以上の氷（高濃度ＣＯ２氷）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 manufacturing method of the frozen confectionery of the present invention is such that the frozen confectionery contains fats and oils having a melting point of 10 ° C. or lower (low melting point fats and oils) and ice having a CO 2 content of 3% by weight or more (high concentration CO 2 ice). Except for the above, known methods for producing frozen desserts 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は、融点が１０℃以下の油脂（低融点油脂）と、ＣＯ２含有率が３重量％以上の氷（高濃度ＣＯ２氷）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 manufacturing method of the frozen confectionery of the present invention is such that the frozen confectionery contains fats and oils having a melting point of 10 ° C. or lower (low melting point fats and oils) and ice having a CO 2 content of 3% by weight or more (high concentration CO 2 ice). Except for the above, known methods for producing frozen desserts 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、融点が１０℃以下の油脂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（以下、「冷菓ミックス」とも表示する。）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。
融点が１０℃以下の油脂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 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 allowing the frozen confectionery to contain an oil having a melting point of 10 ° C. or less. However, the method includes a step of mixing a mixture of all or part (preferably all) frozen confectionery materials other than high-concentration CO 2 ice (hereinafter also referred to as “frozen confectionery mix”) with high-concentration CO 2 ice. It is preferable that the following process X and process Y are included.
Step X for preparing a frozen dessert mix containing an oil having a melting point of 10 ° C. or lower:
Step Y for mixing the frozen dessert mix with ice having a CO 2 content of 3% by weight or more:
融点が１０℃以下の油脂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 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 allowing the frozen confectionery to contain an oil having a melting point of 10 ° C. or less. However, the method includes a step of mixing a mixture of all or part (preferably all) frozen confectionery materials other than high-concentration CO 2 ice (hereinafter also referred to as “frozen confectionery mix”) with high-concentration CO 2 ice. It is preferable that the following process X and process Y are included.
Step X for preparing a frozen dessert mix containing an oil having a melting point of 10 ° C. or lower:
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、融点が１０℃以下の油脂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. Such process X, step or added to the melting point frozen dessert mixes 10 ° C. or less fat, a process for preparing a frozen mix by mixing all of the high-concentration CO 2 ice other than raw materials ice confection may be preferably mentioned. The production method of the present invention may not include a step of homogenizing and / or heat sterilizing the frozen dessert mix prepared in the step X between the step X and the step Y, but the step X It is preferable to have a step of homogenizing and / or heat sterilizing the frozen dessert mix prepared in step 1, and having a step of homogenizing and heat sterilizing the frozen dessert mix prepared in step X above. Is more preferable.
工程Ｙにおける冷菓ミックスは、高濃度ＣＯ２氷以外の冷菓の原材料の全部を含んでいることが好ましい。工程Ｙで、冷菓ミックスと、高濃度ＣＯ２氷とを混合する際の前記冷菓ミックスの温度は－８～５℃が好ましい。工程Ｙにおける冷菓ミックスと、高濃度ＣＯ２氷との混合は、エージング工程又はフリージング工程で行うことが好ましい。
Frozen dessert mix in step Y is preferably includes all of the high-concentration CO 2 ice other than raw frozen dessert. The temperature of the frozen dessert mix when mixing the frozen dessert mix and the high-concentration CO 2 ice in step Y is preferably −8 to 5 ° C. Mixing of the frozen dessert mix in step Y and the high-concentration CO 2 ice is preferably performed in an aging step or a freezing step.
工程Ｙで冷菓ミックスと高濃度ＣＯ２氷とを混合すると、本発明の冷菓が得られる。本発明の製造方法は、工程Ｙで得られた本発明の冷菓を充填・包装する工程、及び／又は、本発明の冷菓を硬化する工程を、工程Ｙより後に有していることが好ましい。
When the frozen dessert mix and the high-concentration CO 2 ice are mixed in the process Y, the frozen dessert of the present invention is obtained. The production method of the present invention preferably has a step of filling and packaging the frozen confectionery of the present invention obtained in Step Y and / or a step of curing the frozen confectionery of the present invention after Step Y.
本発明の冷菓の好ましい態様のうち、本発明の冷菓の製造方法の好ましい態様として使用することができる態様は、本発明の冷菓の製造方法の好ましい態様として使用することができる。
Of the preferred embodiments of the frozen confectionery of the present invention, an embodiment that can be used as a preferred embodiment of the method for producing the frozen confectionery of the present invention can be used as a preferred embodiment of the method for producing the frozen confectionery of the present invention.
＜本発明の冷菓における不快な泡立ち感等を抑制する方法＞
本発明の抑制方法は、冷菓を喫食した際の高濃度ＣＯ２氷由来の発泡感を保持しつつ、不快な泡立ち感及び／又は後味のガス臭さを抑制する方法である。 <Method for suppressing unpleasant foaming and the like in the frozen dessert of the present invention>
The suppression method of the present invention is a method of suppressing an unpleasant foaming feeling and / or a gas odor of aftertaste while maintaining a foaming feeling derived from high-concentration CO 2 ice when eating frozen confectionery.
本発明の抑制方法は、冷菓を喫食した際の高濃度ＣＯ２氷由来の発泡感を保持しつつ、不快な泡立ち感及び／又は後味のガス臭さを抑制する方法である。 <Method for suppressing unpleasant foaming and the like in the frozen dessert of the present invention>
The suppression method of the present invention is a method of suppressing an unpleasant foaming feeling and / or a gas odor of aftertaste while maintaining a foaming feeling derived from high-concentration CO 2 ice when eating frozen confectionery.
本発明の抑制方法としては、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、融点が１０℃以下の油脂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 of inhibiting the present invention is not particularly limited as long as it includes a step of causing the frozen dessert to contain an oil having a melting point of 10 ° C. or lower in the production of frozen dessert containing ice having a CO 2 content of 3% by weight or more. It is preferable to include a step of mixing a mixture (frozen confectionery mix) of all or part (preferably all) of the frozen confectionery materials other than the high concentration CO 2 ice with the high concentration CO 2 ice, and the above-mentioned step X More preferably, the process Y is included.
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, an embodiment that can be used as a preferred embodiment of the inhibiting method of the present invention can be used as a preferred embodiment of the inhibiting method of the present invention.
＜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氷の発泡感を保持しつつ、不快な泡立ち感及び／又は後味のガス臭さを抑制した冷菓を製造するための、高濃度ＣＯ２氷及び低融点油脂の使用なども含まれる。 <Other aspects of the present invention>
The aspect of the present invention, while maintaining the bubbling feeling of high concentration CO 2 ice upon eating, for the manufacture of a frozen dessert which suppresses unpleasant foaming feeling and / or aftertaste of a gas smell, high concentration CO 2 This includes the use of ice and low melting point oils.
本発明の態様には、喫食した際の高濃度ＣＯ２氷の発泡感を保持しつつ、不快な泡立ち感及び／又は後味のガス臭さを抑制した冷菓を製造するための、高濃度ＣＯ２氷及び低融点油脂の使用なども含まれる。 <Other aspects of the present invention>
The aspect of the present invention, while maintaining the bubbling feeling of high concentration CO 2 ice upon eating, for the manufacture of a frozen dessert which suppresses unpleasant foaming feeling and / or aftertaste of a gas smell, high concentration CO 2 This includes the use of ice and low melting point oils.
以下に、本発明を実施例によって詳細に説明するが、本発明はこれらの実施例に限定されるものではない。
Hereinafter, the present invention will be described in detail by way of examples, but the present invention is not limited to these examples.
［１］ＣＯ２ハイドレート含有冷菓の調製
［１－１］ＣＯ２ハイドレートの調製
先行文献（特許第３０９０６８７号、特表２００４－５１２０３５、特許第４９６９６８３号）を参考に、ＣＯ２ハイドレートの生成を行った。具体的には、４Ｌの水にＣＯ２ガスを３ＭＰａとなるように吹き込み、撹拌をしながら１℃でハイドレート生成反応を進行させ、ＣＯ２ハイドレートを含むシャーベット状のスラリーを作製した。このシャーベット状のスラリーを、－２０℃まで冷却した後、ＣＯ２ハイドレートとして回収し、液体窒素上で１粒の直径が１ｍｍ～７ｍｍとなるよう調製した。なお、これらのＣＯ２ハイドレートのＣＯ２含有率は１５％であった。 [1] CO 2 hydrate containing preparations of frozen dessert [1-1] CO 2 hydrate preparation prior literature (Japanese Patent No. 3090687, JP-T 2004-512035, Patent No. 4,969,683) with reference to, the CO 2 hydrate Generated. Specifically, CO 2 gas was blown into 4 L of water so as to be 3 MPa, and the hydrate formation reaction was allowed to proceed at 1 ° C. while stirring to prepare a sherbet-like slurry containing CO 2 hydrate. This sherbet-like slurry was cooled to −20 ° C., recovered as CO 2 hydrate, and prepared so that the diameter of one grain was 1 mm to 7 mm on liquid nitrogen. The CO 2 content of these CO 2 hydrates was 15%.
［１－１］ＣＯ２ハイドレートの調製
先行文献（特許第３０９０６８７号、特表２００４－５１２０３５、特許第４９６９６８３号）を参考に、ＣＯ２ハイドレートの生成を行った。具体的には、４Ｌの水にＣＯ２ガスを３ＭＰａとなるように吹き込み、撹拌をしながら１℃でハイドレート生成反応を進行させ、ＣＯ２ハイドレートを含むシャーベット状のスラリーを作製した。このシャーベット状のスラリーを、－２０℃まで冷却した後、ＣＯ２ハイドレートとして回収し、液体窒素上で１粒の直径が１ｍｍ～７ｍｍとなるよう調製した。なお、これらのＣＯ２ハイドレートのＣＯ２含有率は１５％であった。 [1] CO 2 hydrate containing preparations of frozen dessert [1-1] CO 2 hydrate preparation prior literature (Japanese Patent No. 3090687, JP-T 2004-512035, Patent No. 4,969,683) with reference to, the CO 2 hydrate Generated. Specifically, CO 2 gas was blown into 4 L of water so as to be 3 MPa, and the hydrate formation reaction was allowed to proceed at 1 ° C. while stirring to prepare a sherbet-like slurry containing CO 2 hydrate. This sherbet-like slurry was cooled to −20 ° C., recovered as CO 2 hydrate, and prepared so that the diameter of one grain was 1 mm to 7 mm on liquid nitrogen. The CO 2 content of these CO 2 hydrates was 15%.
［１－２］冷菓ミックスの調製
アイスクリームフリーザー（ＴＧＭ－８００Ｎ、タイジ社製）を用いて、以下の表１に示す組成の冷菓ミックスを調製した。なお、油脂の添加の有無、油脂の種類、及び、冷菓ミックス中の油脂の終濃度（重量％）は、後述の表２に示す。 [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 fats and oils, the kind of fats and oils, and the final concentration (weight%) of the fats and oils in frozen dessert mix are shown in Table 2 mentioned later.
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、油脂の添加の有無、油脂の種類、及び、冷菓ミックス中の油脂の終濃度（重量％）は、後述の表２に示す。 [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 fats and oils, the kind of fats and oils, and the final concentration (weight%) of the fats and oils in frozen dessert mix are shown in Table 2 mentioned later.
［１－３］ＣＯ２ハイドレート含有冷菓サンプルの調製
上記［１－２］で調製した各冷菓ミックス ３０ｇに対して、上記［１－１］で調製したＣＯ２ハイドレート（直径１ｍｍ～７ｍｍ）を３ｇずつ添加し、混合して、各ＣＯ２ハイドレート含有冷菓サンプル（比較例１～５、実施例１～６）とした。 [1-3] Preparation of CO 2 hydrate-containing frozen dessert sample CO 2 hydrate (1 mm to 7 mm in diameter) prepared in [1-1] above with respect to 30 g of each frozen dessert mix prepared in [1-2] above 3 g each was added and mixed to prepare each CO 2 hydrate-containing frozen dessert sample (Comparative Examples 1 to 5, Examples 1 to 6).
上記［１－２］で調製した各冷菓ミックス ３０ｇに対して、上記［１－１］で調製したＣＯ２ハイドレート（直径１ｍｍ～７ｍｍ）を３ｇずつ添加し、混合して、各ＣＯ２ハイドレート含有冷菓サンプル（比較例１～５、実施例１～６）とした。 [1-3] Preparation of CO 2 hydrate-containing frozen dessert sample CO 2 hydrate (1 mm to 7 mm in diameter) prepared in [1-1] above with respect to 30 g of each frozen dessert mix prepared in [1-2] above 3 g each was added and mixed to prepare each CO 2 hydrate-containing frozen dessert sample (Comparative Examples 1 to 5, Examples 1 to 6).
［２］ＣＯ２ハイドレート含有冷菓サンプルの官能評価
上記［１－３］で調製した各ＣＯ２ハイドレート含有冷菓サンプル（比較例１～５、実施例１～６）の食感や味覚について、訓練されたパネラー３名により官能評価を実施した。官能評価の基準としては、油脂無添加のＣＯ２ハイドレート含有冷菓サンプル（比較例１）と比較して、そのＣＯ２ハイドレート含有冷菓サンプルにおける「ＣＯ２ハイドレート由来の不快な泡立ち感」や「ＣＯ２ハイドレート由来の後味のガス臭さ」が明確に抑制されている（「○」）、わずかに抑制されているようであるが比較例１との違いが明確ではない（「△」）、抑制されているか分からない（「×」）、とした。かかる官能評価の結果を以下の表３に示す。 [2] CO 2 hydrate containing ice confection samples sensory evaluation the CO 2 hydrate containing frozen dessert samples prepared above [1-3] (Comparative Examples 1-5, Examples 1-6) the texture and taste, Sensory evaluation was carried out by three trained panelists. The criteria for sensory evaluation, as compared with CO 2 hydrate containing ice confection sample oil without additives (Comparative Example 1), Ya "unpleasant foaming feeling from CO 2 hydrate" in that CO 2 hydrate containing ice confection sample “The gas odor of aftertaste derived from CO 2 hydrate” is clearly suppressed (“◯”), which seems to be slightly suppressed, but the difference from Comparative Example 1 is not clear (“Δ”) ), And do not know whether it is suppressed ("x"). The results of such sensory evaluation are shown in Table 3 below.
上記［１－３］で調製した各ＣＯ２ハイドレート含有冷菓サンプル（比較例１～５、実施例１～６）の食感や味覚について、訓練されたパネラー３名により官能評価を実施した。官能評価の基準としては、油脂無添加のＣＯ２ハイドレート含有冷菓サンプル（比較例１）と比較して、そのＣＯ２ハイドレート含有冷菓サンプルにおける「ＣＯ２ハイドレート由来の不快な泡立ち感」や「ＣＯ２ハイドレート由来の後味のガス臭さ」が明確に抑制されている（「○」）、わずかに抑制されているようであるが比較例１との違いが明確ではない（「△」）、抑制されているか分からない（「×」）、とした。かかる官能評価の結果を以下の表３に示す。 [2] CO 2 hydrate containing ice confection samples sensory evaluation the CO 2 hydrate containing frozen dessert samples prepared above [1-3] (Comparative Examples 1-5, Examples 1-6) the texture and taste, Sensory evaluation was carried out by three trained panelists. The criteria for sensory evaluation, as compared with CO 2 hydrate containing ice confection sample oil without additives (Comparative Example 1), Ya "unpleasant foaming feeling from CO 2 hydrate" in that CO 2 hydrate containing ice confection sample “The gas odor of aftertaste derived from CO 2 hydrate” is clearly suppressed (“◯”), which seems to be slightly suppressed, but the difference from Comparative Example 1 is not clear (“Δ”) ), And do not know whether it is suppressed ("x"). The results of such sensory evaluation are shown in Table 3 below.
表３の結果に示されているように、冷菓ミックスに油脂を添加していない比較例１サンプルは、パネラーがそれを口内に入れた際に、ＣＯ２ハイドレート由来の泡立ちが激しく生じ、サンプルを口に含み続けていることが困難であった（課題ａ）。また、比較例１サンプルは、喫食した際に口内でＣＯ２ハイドレート由来の炭酸ガスが多く生じ、それにより、該冷菓の後味に炭酸ガス独特のガス臭さが強く残った（課題ｂ）。
As shown in the results of Table 3, the sample of Comparative Example 1 in which no fat or fat was added to the frozen dessert mix, when the paneler put it in the mouth, the foaming derived from CO 2 hydrate was severely generated, and the sample Was difficult to keep in the mouth (Problem a). In addition, when the sample of Comparative Example 1 was eaten, a large amount of CO 2 hydrate-derived carbon dioxide gas was generated in the mouth, and as a result, a gas odor peculiar to carbon dioxide gas remained strongly in the aftertaste of the frozen dessert (Problem b).
一方、融点が比較的低い（融点が１０℃以下の）植物油脂を冷菓ミックスに添加して、冷菓ミックス中の該植物油脂濃度を０．５重量％以上２５重量％未満となるように調整すると、油脂無添加の比較例１サンプルと比較して、「ＣＯ２ハイドレート由来の不快な泡立ち感」や「ＣＯ２ハイドレート由来の後味のガス臭さ」が明確に抑制されることが示された（実施例１～実施例６参照）。融点が１０℃以下の植物油脂のかかる抑制効果は、なたね油（融点：－１２～０℃）（実施例１～４）だけでなく、綿実油（融点：－６～４℃）（実施例５）や、大豆油（融点：－８～－７℃）（実施例６）でも認められた。他方、融点が比較的高い（融点が２０℃以上の）植物油脂であるパーム油（融点：２７～５０℃）やヤシ油（融点：２０～２５℃を冷菓ミックスに１０重量％となるように添加したサンプル（比較例３、比較例４）では、融点が１０℃以下の植物油脂を添加したサンプルとは異なり、不快な泡立ち感や後味のガス臭さの抑制効果は明確には認められず、やや抑制されているに過ぎなかった。これらのことから、上記の不快な泡立ち感や後味のガス臭さを抑制するには、融点が１０℃以下の油脂を用いることが重要であることが示された。
On the other hand, when vegetable oil and fat having a relatively low melting point (melting point of 10 ° C. or less) is added to the frozen dessert mix, the vegetable oil and fat concentration in the frozen dessert mix is adjusted to be 0.5 wt% or more and less than 25 wt%. , as compared with Comparative example 1 samples of oil without additives, "CO 2 hydrate unpleasant foaming feeling derived" and "CO 2 hydrate from aftertaste gas smell of" that is clearly suppressed shown (See Examples 1 to 6). The inhibitory effect of vegetable oils with a melting point of 10 ° C. or less is not only rapeseed oil (melting point: −12 to 0 ° C.) (Examples 1 to 4), but also cottonseed oil (melting point: −6 to 4 ° C.) (Example 5) It was also observed in soybean oil (melting point: −8 to −7 ° C.) (Example 6). On the other hand, palm oil (melting point: 27 to 50 ° C.) and palm oil (melting point: 20 to 25 ° C.), which are vegetable oils and fats having a relatively high melting point (melting point of 20 ° C. or higher), are 10% by weight in the frozen dessert mix. In the added samples (Comparative Example 3 and Comparative Example 4), unlike the sample added with vegetable oil having a melting point of 10 ° C. or lower, the effect of suppressing the unpleasant foaming feeling and the aftertaste gas odor is not clearly recognized. From these facts, it is important to use fats and oils having a melting point of 10 ° C. or lower in order to suppress the above-mentioned unpleasant foaming feeling and aftertaste gas odor. Indicated.
ただ、冷菓ミックスにおけるなたね油の濃度が０．１重量％であるサンプル（比較例２）は、かかる油脂の濃度が十分でないのか、不快な泡立ち感や後味のガス臭さの抑制効果は認められなかった。また、冷菓ミックスにおけるなたね油の濃度が２５重量％であるサンプル（比較例３）は、不快な泡立ち感や後味のガス臭さの抑制効果は得られるものの、冷菓としての保形性が悪く、実用化に適さないことが分かった。これらのことから、融点が１０℃以下の油脂の冷菓ミックスにおける濃度は、例えば０．２～２０重量％が好ましく、０．５～２０重量％がより好ましいことが示された。
However, the sample (Comparative Example 2) in which the rapeseed oil concentration in the frozen confectionery mix is 0.1% by weight does not show an unpleasant foaming feeling or an aftertaste gas odor suppressing effect as to whether the concentration of the oil or fat is insufficient. It was. In addition, the sample (Comparative Example 3) in which the rapeseed oil concentration in the frozen confectionery mix is 25% by weight has an unpleasant foaming feeling and an effect of suppressing the gas odor of the aftertaste, but has poor shape retention as a frozen confectionery and is practical. It turned out that it is not suitable for conversion. From these facts, it was shown that the concentration of fats and oils having a melting point of 10 ° C. or lower is preferably 0.2 to 20% by weight, for example, and more preferably 0.5 to 20% by weight.
本発明によれば、喫食時に高濃度ＣＯ２氷含有冷菓を口内に入れた際の、高濃度ＣＯ２氷由来の発泡感を保持しつつ、高濃度ＣＯ２氷由来の不快な泡立ち感や、後味のガス臭さを抑制した高濃度ＣＯ２氷含有冷菓を提供することができる。また、本発明によれば、かかる高濃度ＣＯ２氷含有冷菓の製造方法等を提供することができる。
According to the present invention, an unpleasant foaming feeling derived from high-concentration CO 2 ice, while maintaining a foaming feeling derived from high-concentration CO 2 ice when a high-concentration CO 2 ice-containing frozen dessert is put in the mouth at the time of eating, A high-concentration CO 2 ice-containing frozen dessert that suppresses the gas odor of aftertaste 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.
Claims (7)
- ＣＯ２含有率が３重量％以上の氷と、融点が１０℃以下の油脂とを含有することを特徴とする冷菓。 A frozen dessert comprising ice having a CO 2 content of 3% by weight or more and an oil having a melting point of 10 ° C. or less.
- ＣＯ２含有率が３重量％以上の氷が、ＣＯ２ハイドレートであることを特徴とする請求項１に記載の冷菓。 The ice confectionery according to claim 1, wherein the ice having a CO 2 content of 3% by weight or more is CO 2 hydrate.
- 融点が１０℃以下の油脂が、ナタネ油、綿実油、大豆油、コーン油及びヒマワリ油からなる群から選択される１種又は２種以上であることを特徴とする請求項１又は２に記載の冷菓。 The fat or oil having a melting point of 10 ° C or lower is one or more selected from the group consisting of rapeseed oil, cottonseed oil, soybean oil, corn oil and sunflower oil, according to claim 1 or 2. Frozen dessert.
- 融点が１０℃以下の油脂の含有量が、冷菓ミックス全量に対して０．２～２０重量％であることを特徴とする請求項１～３のいずれかに記載の冷菓。 The frozen dessert according to any one of claims 1 to 3, wherein the content of fats and oils having a melting point of 10 ° C or lower is 0.2 to 20% by weight based on the total amount of the frozen dessert mix.
- ＣＯ２含有率が３重量％以上の氷の含有量が、冷菓ミックス全量に対して１～５０重量％であることを特徴とする請求項１～４のいずれかに記載の冷菓。 The frozen dessert according to any one of claims 1 to 4, wherein the content of ice having a CO 2 content of 3% by weight or more is 1 to 50% by weight based on the total amount of the frozen dessert mix.
- 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、融点が１０℃以下の油脂を前記冷菓に含有させる工程を含むことを特徴とする冷菓の製造方法。 In the manufacture of frozen confectionery containing ice having a CO 2 content of 3% by weight or more, a method for producing frozen confectionery comprising the step of causing the frozen confectionery to contain an oil having a melting point of 10 ° C. or less.
- 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、融点が１０℃以下の油脂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発泡感を保持しつつ、不快な泡立ち感及び／又は後味のガス臭さを抑制する方法。 In the manufacture of frozen confectionery containing ice having a CO 2 content of 3% by weight or more, the iced confectionery at the time of eating the frozen confectionery includes a step of causing the frozen confectionery to contain fats and oils having a melting point of 10 ° C. or less. A method of suppressing an unpleasant foaming feeling and / or a gas odor of aftertaste while maintaining a foaming feeling derived from the origin.
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| JP2012191935A (en) * | 2011-03-14 | 2012-10-11 | Lotte Confectionery Co Ltd | Ice cream containing carbon dioxide gas, and method for producing the same |
| JP2013005786A (en) * | 2011-06-27 | 2013-01-10 | Suntory Holdings Ltd | Method for improving aftertaste of carbonated beverage |
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2017
- 2017-11-21 WO PCT/JP2017/041760 patent/WO2018101115A1/en active Application Filing
- 2017-11-21 JP JP2018553791A patent/JP7166173B2/en active Active
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| JPH11514529A (en) * | 1995-11-06 | 1999-12-14 | ユニリーバー・ナームローゼ・ベンノートシャープ | Ice confectionery manufacturing method |
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| JP2004512035A (en) * | 2000-10-25 | 2004-04-22 | ザ・コカ−コーラ・カンパニー | Carbon dioxide-hydrate product and method for producing the same |
| JP2003250455A (en) * | 2002-03-04 | 2003-09-09 | Meiji Milk Prod Co Ltd | Method for producing ice creams and frozen desserts |
| WO2008068931A1 (en) * | 2006-12-04 | 2008-06-12 | Limited Partnership Watanabekanpoudo | Soybean-containing food material and food comprising the same |
| JP2010520912A (en) * | 2007-03-14 | 2010-06-17 | ユニリーバー・ナームローゼ・ベンノートシヤープ | Aerated and aerated products |
| JP2009195221A (en) * | 2008-01-22 | 2009-09-03 | Kao Corp | Oil-and-fat composition for frozen dessert |
| JP2009291137A (en) * | 2008-06-06 | 2009-12-17 | Kirin Beverage Corp | Method for producing packed coffee |
| JP2012191935A (en) * | 2011-03-14 | 2012-10-11 | Lotte Confectionery Co Ltd | Ice cream containing carbon dioxide gas, and method for producing the same |
| JP2013005786A (en) * | 2011-06-27 | 2013-01-10 | Suntory Holdings Ltd | Method for improving aftertaste of carbonated beverage |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2020121364A1 (en) * | 2018-12-10 | 2020-06-18 | オハヨー乳業株式会社 | Frozen dessert and method for producing frozen dessert |
Also Published As
| Publication number | Publication date |
|---|---|
| JPWO2018101115A1 (en) | 2019-10-24 |
| JP7166173B2 (en) | 2022-11-07 |
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