JPH0424976B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Application Field) The present invention relates to a frozen confectionery made of lactic acid-fermented whey as a main component, containing a stabilizer, and foamed and frozen. More specifically, it relates to a frozen dessert rich in natural minerals that has a soft texture, foaming properties, and a crisp texture (crunchy and slightly crunchy). (Prior Art) In general, frozen desserts are classified into ice creams such as lacto ice, ice milk, and ice cream, and other types of frozen desserts. Usually, milk solids content of 3% or more is called lacto ice, milk solids content of 10% or less and milk fat content of 3% or more is called ice milk, milk solids content of 15% or more and milk fat content of 8% or more is called ice cream, and other items are called ice cream. It is called. In general, ice creams have a soft texture but do not themselves have a chewy texture, and frozen confections have a chewy texture but do not have a soft texture. There is no known frozen dessert that is foam-frozen as in the present invention and has both a crisp, slightly chewy texture and a soft texture, and is rich in natural minerals. (Problems to be solved by the invention) The present inventors solved the hard texture of frozen confections,
On the other hand, the aim was to create a frozen dessert that has a crunchy, slightly crunchy texture that is different from the softness of ice cream, is rich in natural minerals, and contributes to health. More desirably, the objective is a frozen dessert having a fermented flavor. (Means for solving the problem) The present invention is a frozen dessert made by foaming and freezing lactic acid-fermented whey and a stabilizer, which has a pH of 6 or less, a natural mineral content of 4 to 800 mg/100 g, and a natural calcium content. The frozen dessert has a sodium/potassium ratio of 4 to 230 mg/100 g of 1/1 to 1/8. The lactic acid fermented whey of the present invention is a supernatant from which casein has been removed and coagulated with enzymes such as rennet during cheese production (cheese whey such as cream cheese, cheddar cheese, Gouda cheese, etc.), whey obtained during field cheese production, etc. It is possible to use the water-soluble fraction obtained by lactic acid fermentation after lactic acid fermentation of an emulsion mainly composed of milk powder (including powdered milk, etc.) (which may contain soybean components or be replaced with milk fat). The lactic acid fermentation water-soluble fraction has excellent flavor and is suitable. Such lactic acid fermented whey can be used as it is after being concentrated, diluted or dried. By using lactic acid fermented whey in the frozen dessert of the present invention, the frozen dessert can be rich in natural minerals, give the frozen dessert a lactic acid fermented flavor, etc., and contain less milk fat and other fat than dairy products such as ice cream. It is possible to obtain a frozen dessert that is very low in milk protein (especially casein) and is good for health, and has a refreshing flavor. Furthermore, dairy by-products can be used effectively. In particular, lactic acid fermented whey is rich in natural minerals, and the amount of minerals in frozen desserts can be 4 to 800 mg/100g, which is more than 10 times the amount of natural minerals in commercially available drinks. That is, the frozen dessert of the present invention etc. contains calcium,
It is a health food that has a high content of sodium, potassium, etc., and has a sodium/potassium ratio of 1/1 to 1/8 (preferably 1/2 to 1/4), which is a higher amount of potassium than sodium (hypertensive lowering effect). (estimated) is also ideal. The stabilizer used in the present invention can be a known stabilizer for shampoo, ice cream, etc., and preferably an emulsifier (lecithin content, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin fatty acid ester). etc.), phosphates (polyphosphoric acid, metaphosphoric acid, tripolyphosphoric acid, etc.), pectins (high methoxy pectin, low methoxy pectin, etc.),
Gummies (locust Bingham, xanthan gum,
It is preferable to use one type or a combination of two or more types selected from guar gum, karaya gum, tragacanth gum, etc.). In addition, gelatin, starch (especially modified starch), polysaccharides such as carrageenan, agar, etc. may be used in combination. Depending on the desired hardness of the frozen dessert, the amount of stabilizer used is 0.1 to 3.0
(preferably 0.2 to 2.0)% by weight is suitable. It has a soft and crunchy texture and has the effect of foaming and imparting shape retention. Since the frozen dessert of the present invention uses lactic acid fermented whey, the pH can be lowered to 6 or less, but if desired, the PH can be lowered to 4 or lower using organic acids (acetic acid, citric acid, malic acid, etc.) or other acids. I can do it. Not only does the sourness and whey flavor harmonize to create a refreshing and delicious taste, but it also improves storage stability by lowering the pH. The pH can be adjusted freely, but if it is alkaline, the whey flavor will not be utilized and it is not preferable. The frozen confectionery of the present invention can be made by freezing the mix solution made by homogenizing the lactic acid fermented whey and the stabilizer as it is, but the texture will become hard like ice cream candy, so it is important to foam and freeze the confectionery. The frozen dessert of the present invention can be foamed and frozen at below freezing point (for example, in a soft serve ice cream freezer) and filled into cups or corn cups to form a single-layered frozen dessert with a soft and crispy cooling sensation, or foamed to above freezing point. (For example, whipped in a low range) Filled into cups etc. and frozen, the upper layer has the appearance of ice cream and has a soft, crunchy and cooling sensation, and the lower layer has the appearance of ice cream and ice cream. It can be made into a two-layered frozen dessert that is slightly softer than Candy and has a chewy and cooling sensation. The appearance, flavor, etc. can be changed according to preference using known flavoring agents, coloring agents, seasonings, and other food additives. For example, sugar can be used, usually at a low level of 0 to 30% by weight. Not only does it give sweetness to the frozen dessert of the present invention, but it also reduces the size of ice crystals in the frozen dessert and improves its smooth chewiness and crunchy texture. Further, any amount of fruit sauce etc. can be used. The frozen dessert of the present invention can be given variety in taste and appearance. In addition, the mix liquid used for the frozen dessert of the present invention, which is homogenized mainly by lactic acid fermented whey and contains a stabilizer, sterilized if desired, and filled into a container, etc., can also be used for other materials (for example, jelly, etc.). . (Example) Hereinafter, embodiments of the present invention will be described according to the present invention. Example 1

〔effect〕

As explained above, according to the present invention, frozen desserts rich in natural minerals, frozen desserts with lactic acid fermentation flavor, frozen desserts with shape retention, low calorie frozen desserts, frozen desserts with more potassium than sodium,
Frozen desserts with low oil and fat content, frozen desserts with low milk protein content, single- or double-layered frozen desserts, and new delicious frozen desserts have become possible by foaming and freezing methods, as well as the effective use of lactic acid fermentation whey as a by-product. has become possible.

[Brief explanation of drawings]

FIG. 1 is an illustrative drawing showing a single-layer frozen dessert of the present invention placed in a corn cup. FIG. 2 is an illustrative drawing showing the single-layer frozen dessert of the present invention in a cup. FIG. 3 is an illustrative drawing showing the two-layer frozen dessert of the present invention in a cup. 1... Frozen dessert, 2... Corn cup, 3... Upper layer frozen dessert, 4... Lower layer frozen dessert, 5... Container.

Claims (1)

[Claims] 1. A frozen dessert made by foaming and freezing lactic acid-fermented whey and a stabilizer, which has a pH of 6 or less and a content of calcium, potassium, magnesium, and sodium of 4 to 4.
800mg/100g, of which calcium content is 4~
A frozen dessert with a weight of 230 mg/100 g and a sodium/potassium ratio of 1/1 to 1/8. However, the lactic acid fermented whey of the present invention can be obtained after lactic acid fermentation of a wide range of emulsions mainly composed of milk components, such as the supernatant from which casein coagulated with enzymes such as rennet has been removed during cheese production, and whey obtained during the production of filled cheese. This refers to the lactic acid fermentation water-soluble fraction. 2. The frozen confectionery according to claim 1, which is foamed and frozen in the form of a single layer. 3. A foam-frozen two-layer frozen dessert according to claim 1. 4. The frozen dessert according to claim 1, wherein the stabilizer contains one or more selected from emulsifiers, phosphates, pectins, and gums. 5. The frozen dessert according to claim 1, containing 0.1 to 3% by weight of a stabilizer.