JPH03280834A - Frozen food using protein condensate and its production - Google Patents

Abstract

PURPOSE:To obtain the title frozen food having low fat content and low calorie, providing rich taste and texture like the food having high fat content, by adding a frozen gel of aqueous solution of protein condensate as a fat substitute. CONSTITUTION:A frozen gel of aqueous solution of protein condensate is added as a fat substitute to give the objective frozen food. The frozen gel is preferably obtained by dissolving whey protein or glair in water, heating the prepared solution >= thermal denaturation temperature of protein, then freezing and gelatinizing.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a frozen confectionery containing a protein concentrate and a method for producing the same. More specifically, the present invention relates to a frozen dessert that provides a rich and creamy flavor and texture by using a frozen gel of protein concentrate such as whey protein or egg white.

(Prior art) Frozen desserts are generally classified into ice creams and frozen desserts, and ice creams are further classified into ice creams with a milk solids content of 15% or more, of which milk fat bones with a milk fat content of 8% or more.
% or more, of which 3% or more milk fat bone is classified as ice milk, and milk solids 3% or more is classified as lacto ice, and those that do not fall into this category are called frozen confections.

In this way, milk fat content plays a large role in the rating of ice creams. Furthermore, because milk fat is expensive, edible vegetable oils such as coconut oil, palm oil, palm kernel oil, and rapeseed oil are often substituted for milk fat.

(However, the Fair Competition Code stipulates that only specified fats such as chocolate and egg yolks cannot be used in ice cream.) Furthermore, animal fats other than milk fat such as beef tallow and fish oil can also be used. Sometimes, but not often. Milk fat and the above-mentioned vegetable oils and fats give ice cream its characteristic body, enrich the flavor, smooth the texture, and influence overrun and dryness. Milk fat has a unique aroma, and products made from high-quality, fresh milk fat produce a wonderfully rich flavor.

Vegetable oils and fats have the advantage of allowing combinations of oils and fats to be tailored to each product, and that they have a lighter texture and flavor than milk fat. It is difficult to say whether consumers prefer milk fat or vegetable fat.

As mentioned above, fat is considered an essential component that gives ice cream a rich flavor and unique body. 1 to 2, excluding shaved ice, ice bars, sorbets, etc. that require a particularly smooth texture.
Many ice creams contain 0% fat. As a result, ice creams are generally high in calories.

On the other hand, ice creams are generally high in fat and calories, so in order to obtain a low-fat and low-calorie frozen dessert, a frozen dessert containing whey as a main ingredient was disclosed (Japanese Patent Laid-Open No. 61-224
No. 939). However, this frozen dessert is called jaliso,
It had a rough texture in the mouth and there were also problems with flavor.

(Problems to be Solved by the Invention) The present invention is a frozen dessert containing a frozen gel of protein concentrate such as whey protein or egg white as a fat substitute.

JP-A No. 63-24857 discloses an invention in which whey protein concentrate is modified and added to dressings and mayonnaise. The law is also completely different. The manufacturing method according to the present invention is simpler and can provide better properties and characteristics.

Furthermore, the present invention is significantly different from the frozen dessert disclosed in JP-A No. 61-224939 in that the present invention can provide a frozen dessert to which frozen gel is added as a fat substitute.

In the present invention, the protein content can be increased to 35 to 90% by treatments such as ultrafiltration, ion exchange, and gel filtration, and at the same time, the sugar and ash content in the whey is reduced.
To provide a frozen dessert such as ice cream which has a rich and smooth texture without crunchiness and is low in calories.

The frozen gel as used in the present invention is a gel material obtained by dissolving a protein such as whey protein or egg white in water, heating the resulting aqueous solution at a temperature higher than the thermal denaturation temperature of the protein, and then freezing.

Preferably, 5 if the protein concentrate is derived from whey protein.
~70% by weight, or 0.8 to 15% by weight if derived from egg white, and after adjusting the pH to 5 to 9 or 4 or less, 55% by weight.
Heat to ~170°C and freeze. In this case, if the concentration of the aqueous protein concentrate solution is below the above range, it will be difficult to obtain gel-like shape retention even if it is heated and then frozen, whereas if it exceeds the above range, mixing and stirring operations will be difficult. Therefore, the above range is preferable.

In addition, the protein concentrate aqueous solution has a pH of 5.0 to 9.0 or 4.
．． 0 or less, more preferably 6.5 to 8.0 or 4
．． Adjust to 0 or less. If the pH is higher than 4.0 and lower than 5.0, the protein will aggregate during heating, so that even if it is frozen, it will only become cloudy and will be difficult to organize. Furthermore, if the pH is higher than 9.0, the flavor will not pass as an ice cream material, so the above range is preferable.

The protein concentrate aqueous solution is preferably heated at 55-170°C. If the heating temperature is lower than 55°C, it will be difficult to obtain a gel even if it is frozen after heating, and if it exceeds 170°C, discoloration or charring will occur, which is not preferable.

After heating, the protein concentrate aqueous solution is frozen in a stationary state. Freezing is preferably at -10°C or lower, and the freezing time and temperature are preferably -10°C to -35°C for 4 to 30 hours. The term "freezing in a stationary state" as used herein means that the protein concentrate aqueous solution is frozen in a state in which it is left standing to some extent. After heating the aqueous protein concentrate solution, it is placed, for example, in a tray and kept stationary on a conveyor in a freezer compartment.

The protein concentrate frozen gel used in the present invention is obtained by freezing a protein concentrate subjected to a certain degree of heat denaturation. The present invention is characterized by further freezing the heat-denatured protein concentrate aqueous solution. This freezing allows the solution to be organized into a gel. After the solution is frozen, it may be in not only a completely frozen state but also a gel state. Also, by washing away the frozen water, a concentrated textured gel can be obtained, which is more convenient to transport than a simply heated gel. Furthermore, since the gel can be distributed frozen, there is no need to dry or freeze-dry the gel. When ready to use, simply thaw this frozen gel.

There is no need to further fix or stabilize the protein structure by treatment with ethanol, acid, or lyophilization after freezing.

The protein concentrate frozen gel or protein concentrate frozen semi-gel may be immersed in a solution containing Ca ions or Mg ions to further stabilize the assembled proteins, thereby lowering the freezing temperature and producing the protein. It can also reduce costs.

The amount of protein concentrate frozen gel added to frozen desserts varies depending on the amount of protein contained in the protein concentrate itself and its gelling power. It gives you a richer and creamier texture. However, if a large amount of protein concentrate frozen gel with a low protein content is used, lactose crystals may precipitate during storage of the product, resulting in a Sunday-like structure and a loss of product value. Therefore, it is preferable that the lactose content of the entire product does not exceed 9% based on the water content of the product.

In addition to the protein concentrate frozen gel, the frozen dessert of the present invention may contain known substances commonly used in ice cream production, such as fat, nonfat milk solids, sugars, emulsifiers, and stabilizers.

Fat does not necessarily need to be used, but if it is used, one or more of vegetable oils such as milk fat, coconut oil, palm oil, palm kernel oil, and rapeseed oil, beef tallow, and fish oil may be used in combination. can be used.

For non-fat milk solids, use one or a combination of two or more of the following: whole milk powder, skim milk powder, sweetened condensed milk, skim sweetened condensed milk, concentrated milk, skim concentrated milk, whole milk, skimmed milk, etc. However, from the purpose of the present invention, which aims to reduce fat, it is preferable to use one that does not contain fat as much as possible.

For category II, one or a combination of buckwheat sugar, high fructose sugar syrup, starch syrup, glucose, etc. may be determined by taking into account the degree of sweetness, quality of sweetness, freezing point depression, price, etc.

Also, emulsifiers do not need to be used if they contain almost no fat, but lecithin, sugar ester,
It is better to use one or more combinations of sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin fatty acid ester, etc. in a range of 0.1 to 1%, especially in the case of overrun frozen desserts, resulting in a smooth texture. preferable.

For stabilizers, thickeners (locust bean gum, guar gum, xanthan gum, karaya gum, gum arabic,
selected from among gum galati, gum tragacanth, CMC, etc.), gelling agents (agar, carrageenans, pectins, gellan gum, gelatin, etc.), microcrystalline cellulose, and phosphates (polyphosphoric acid, metaphosphoric acid, tripolyphosphoric acid, etc.) It is appropriate to use one type or a combination of two or more types in a range of 0.1 to 3%, preferably 0.2 to 2%.

In addition, if desired, appropriate amounts of flavoring agents, coloring agents, acidulants, seasonings, etc. may be added.Furthermore, fruit pulp, fruit juice, nuts, and fruit sauces may be added before, during, or after freezing. It is free to add any amount. The overrun is determined by economical efficiency, flavor, preservability, etc., but is preferably 0 to 30% for bar-shaped frozen desserts, and can be selected within the range of 10 to 120% for other types.

In addition, regarding the appearance, it is sufficient that the container is compatible with various known containers such as a cup, bar, cone, bulk container, etc.

(Effects of the Invention) The present invention provides the following effects by using a protein concentrate frozen gel.
■Frozen desserts that are low in fat or contain almost no fat give the same rich flavor and texture as if they were high in fat, ■
Low calorie, ■ High protein content, ■ New and delicious, ■
This also made it possible to produce frozen desserts at low cost.

Therefore, the frozen dessert of the present invention can be said to be ideal in this era of satiated eating.

Example The present invention will be explained below based on examples.

Example 1 ■ Production of WPC (whey protein concentrate) frozen gel fat substitute WPC (manufactured by EXPRESS FOODS, TYP
E7502, protein content 75%) 375g was dissolved in water to obtain 3.000g of protein solution. After the temperature of the protein solution reached 70°C, the protein solution was heated in a water bath at 70°C for 20 minutes with stirring. After cooling to 5°C, it was frozen at -25°C overnight.

The WPC frozen gel was thawed at 5°C and washed with 3 volumes of water on an 80 mesh sieve. This was pulverized using a TK homomixer to obtain a slurry-like WPC frozen gel fat substitute.

■WPC Freezing Gel Freezing Gel Fat Substitute Added Ice Cream Whip 1 Scream Formulation Table Weight % WPC Freezing Gel 12.8 Granules 1
i 6.0 glucose fructose solution tN
(Bx 75) 2.0 sweetened skimmed condensed milk
10.0 Skimmed milk powder
7.0 powder starch syrup (DE 30) 5
．． 0 glycerin fatty acid ester 0.2 stable 荊'
″ 0.3 water
56.7 Vanilla Extract 0.2* Gelatin, Locust Bean Gum, Guar Gum, Microcrystalline Cellulose, Carrageenan, Crystal Grape I! (Weight ratio 65:10:10:5:5
An ice cream stabilizer consisting of :10).

Production method Granulated sugar, skim milk powder, powdered starch syrup, glycerin fatty acid ester, and stabilizer were thoroughly mixed in powder form, and then dispersed in water using a homomixer (manufactured by Tokushu Kika Kogyo). Add WPC frozen gel, glucose fructose liquid bath, and sweetened skim condensed milk to this, mix and heat while stirring to reach 85 ° C.
After holding for 1 minute to sterilize, homogenize using a homogenizer (manufactured by 3-phase machine) at a pressure of 150 kg/cd, and immediately
Cooled to ℃. Vanilla extract was added, and after aging, the mixture was foamed and frozen using a soft serve ice cream freezer (Mitsubishi Heavy Industries type) to an overrun of about 60%, filled into cups, and hardened and stored at -30°C.

When I ate the hardened dessert after thawing it at room temperature for a few minutes, I found that although it contained almost no fat, it had a rich and creamy flavor similar to commercially available frozen desserts that contain about 8 to 10% fat. presented. Furthermore, it had the ability to retain its shape for more than 10 minutes at room temperature.

Example 2 Using the raw materials in the proportions shown in Table 2, a frozen dessert filled with rice flour was produced.

Table 2 Weight % wpc frozen gel 5.0 granule 1! 6.0 fructose solution 1! (Bx75) 2.0 Sweetened skim condensed milk 10.0 Skim milk powder
7.0 Powdered starch syrup (DE30
) 5.0 Glycerin fatty acid ester 0.2 Stabilizer (same as the example)
0.3 Water 6
4.3 Vanilla extract 0.2
Production method The same method as described in Example 1 was carried out except that the WPC frozen gel was mixed with other powder raw materials as it was and added. Mix preparation, flavor addition, aging, foaming and freezing using a freezer ( overrun 60%) and cured storage. When I ate it after thawing it at room temperature for a few minutes, it had a rich and creamy flavor.

It also had shape retention properties that did not lose its shape for more than 10 minutes at room temperature.

Example 3 Table 3 Ice cream formulation weight % WPC frozen gel 30.0 Skimmed condensed milk
12.5 granules 1!
3.5 powder starch syrup (DE30)
12.8 Skimmed milk powder
5.2 Glycerin fatty acid ester 0.2 Stabilizer 0.3 Water
35.2 Vanilla Extract 0.3 Manufacturing Method After thoroughly mixing granulated sugar, powdered starch syrup, skimmed milk powder, powdered starch syrup, glycerin fatty acid ester, and stabilizer in powder form, use a homomixer (manufactured by Tokushu Kika Kogyo). Dispersed in water. WPC frozen gel and skim condensed milk were added to this, heated while stirring, sterilized at 85℃ for 1 minute, homogenized at a pressure of 150kg/ca+ using a homogenizer (manufactured by San-Phase Machinery), and immediately heated to 5℃. Cooled to . Vanilla extract was added, and after aging, the mixture was foamed and frozen using a soft serve ice cream freezer (manufactured by Mitsubishi Heavy Industries) to an overrun of about 60%, filled into cups, and hardened and stored at -30°C.

When I ate the hardened dessert after thawing it at room temperature for a few minutes, I found that although it contained almost no fat, it had a rich and creamy flavor similar to commercially available frozen desserts that contain about 8 to 10% fat. presented. Furthermore, it had the ability to retain its shape for more than 10 minutes at room temperature.

Comparative Example I WPC solution added ice cream 375 g of WPC similar to that used in Example 1 (protein content 75%)
was dissolved in water to obtain 3,000 g of an aqueous protein solution. This aqueous solution was used to replace the wpc frozen gel in the formulation of Example 1.

Comparative Example 2 WPC gel-added ice cream 375 g of WPC similar to that used in Example 1 (protein content 75%)
was dissolved in water to obtain 3.000 g of an aqueous protein solution.

This aqueous solution was heated in a water bath at 85°C for 20 minutes.

The generated gelled product was filtered and washed to obtain a WPC gel. This WPC gel was used in place of the WPC frozen gel of Example 2.

Comparative Example 3 A water-dispersed protein colloid as a fat substitute material obtained from ``Protein Product Base'' of JP-A No. 63-24857 was used in place of the WPC frozen gel in the formulation of Example 3.

Example 4 Egg white 1,000g was diluted 3 times with water to give 3.000g
An aqueous egg white solution was obtained. This was held at 80° C. for 10 minutes in a water bath. After cooling at 5°C, it was frozen at -25°C overnight.

Before use, the gel was thawed at 10° C. and mixed in a homomixer and pulverized to obtain 3.000 g of slurry frozen egg white gel fat substitute.

This egg white frozen gel fat substitute was added to W in the formulation of Example 3.
It was used in place of PC frozen gel.

The results of Examples 1 to 4 and Comparative Examples 1 to 3 are shown in Table 4.

The frozen desserts obtained in Examples 1 to 4 were all superior in flavor, shape retention, etc., to the frozen desserts obtained in Comparative Examples 1 to 3.

Table 4 ○: Preferred, △: Neutral, ×: Unfavorable Energy: Kcal/100g Lipids, proteins, carbohydrates: weight% Commercial ice cream: vanilla blue (7-mark milk industry)

Claims (4)

[Claims] (1) A method for producing frozen desserts, which comprises adding a frozen gel of an aqueous protein concentrate solution as a fat substitute. (2) Frozen gel is produced by dissolving whey protein in water and then heating the resulting aqueous solution at a temperature higher than the thermal denaturation temperature of the protein.
The manufacturing method according to claim 1, which is obtained by subsequently freezing and gelling. (3) The frozen gel according to claim 1, wherein the frozen gel is obtained by dissolving egg white in water, heating the resulting aqueous solution at a temperature higher than the thermal denaturation temperature of protein, and then freezing and gelling it. Manufacturing method. (4) A frozen dessert obtained by the production method according to claim 1 or 2.