JPH07110204B2 - Frozen dessert using protein concentrate and its manufacturing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a frozen dessert frozen by adding a protein concentrate and a method for producing the same. More specifically, it relates to a frozen dessert that gives a thick and creamy flavor and texture by using a frozen gel of whey protein or a protein concentrate such as egg white.

(Prior Art) Generally, frozen desserts are classified into ice creams and frozen desserts. Ice creams further have a milk solid content of 15% or more, of which milk fat content of 8% or more is ice cream, milk solid content is 10% or more, Ice milk containing 3% or more milk fat,
Milk solids of 3% or more are separated from lacto ice,
Those that do not apply to this are called frozen desserts.

As described above, the milk fat content occupies a large weight in the rating of ice creams. In addition, since the price of milk fat is high, edible vegetable oils such as palm oil, palm oil, palm kernel oil and rapeseed oil often replace milk fat.
(However, it is stipulated by the fair competition agreement that only specified fats such as chocolate and egg yolk can be used for ice cream.) Furthermore, animal fats and oils other than milk fats such as beef tallow and fish oil are also used. Sometimes, but not many. Milk fat and the above-mentioned vegetable oils and fats give a body peculiar to ice cream, have a rich flavor and smooth tissue, and affect overrun and dryness. Milk fat has a peculiar fragrance, and in particular, products made from high-quality and fresh milk fat raw materials develop a wonderfully rich flavor.

Vegetable oils and fats have the advantages that oils and fats can be combined according to each product, and that they have a lighter mouthfeel and flavor compared to milk fat. It is hard to say whether consumers prefer milk fat or vegetable fat.

As described above, fat is an essential component for imparting a rich flavor and a unique body to ice creams. 1-20, except for shaved ice, ice bars, sorbets, etc.
Most ice creams contain% fat. As a result, ice creams are generally high in calories.

On the other hand, since ice creams are generally high in fat and high in calories, a frozen dessert containing whey as a main component has been disclosed in order to obtain a low-fat low-calorie frozen dessert (JP-A-61-224939).
issue). However, this frozen dessert was crispy, had a rough texture in the mouth, and had a problem in terms of flavor.

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

As an invention of adding a whey protein concentrate to a dressing or mayonnaise by changing it, there is JP-A-63-24857, but the one used here is structurally produced from the frozen gel of the present invention. The law is also completely different.
The manufacturing method according to the present invention is simpler and can impart more excellent properties and characteristics.

Further, a point significantly different from the frozen dessert disclosed in JP-A-61-224939 is 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 concentration can be increased to 35 to 90% by treatments such as ultrafiltration, ion exchange and gel filtration, and at the same time, it reduces sugars and ash in whey to give a rich, non-sharp feeling. It is possible to provide a frozen dessert such as ice cream having a smooth texture and low calorie.

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

5 if the protein concentrate is derived from whey protein
˜70 wt%, and 0.8 to 15 wt% in the case of egg white origin, adjust the pH to 5 to 9 or 4 or less, and heat to 55 to 170 ° C. to freeze. In this case, when the concentration of the aqueous solution of the protein concentrate is less than the above range, it is difficult to obtain gel shape retention even after freezing after heating it, while when it exceeds the above range, mixing and stirring work becomes difficult. Therefore, the above range is preferable.

A protein concentrate aqueous solution having a pH of 5.0 to 9.0 or 4.0 or less,
More preferably, it is adjusted to 6.5 to 8.0 or 4.0 or less. When the pH is higher than 4.0 and lower than 0.5, the protein agglomerates when heated, so that even if it is frozen, only clouding occurs and organization is less likely to occur. Further, if the pH is higher than 9.0, it becomes unsuitable as an ice cream material in terms of flavor, so the above range is preferable.

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

The protein concentrate aqueous solution is heated and then frozen in a stationary state. Freezing is preferably -10 ° C or less, and the freezing time and freezing temperature are 4
It is preferable to bring the temperature to -10 ° C to -35 ° C in -30 hours. The term "freezing in a stationary state" as used herein means that the aqueous solution of protein concentrate is frozen in a stationary state to some extent. After the protein concentrate aqueous solution is heated, for example, it is put in a tray and kept in a state of standing on a conveyor in a freezing room.

The protein concentrate frozen gel used in the present invention is obtained by freezing a protein concentrate that has been subjected to a certain heat denaturation. It is a feature of the present invention that the aqueous solution of protein concentrate denatured by heating is further frozen. This freezing allows the solution to be organized into a gel. After the solution is frozen, it may be in a building state as well as a completely frozen state. Also, by washing away the frozen water, a concentrated tissue-like gel can be obtained, which is more convenient to transport than simple heated gel. Further, since the gel can be circulated as frozen, it is not necessary to dry or freeze-dry the gel. When using it, simply thaw this frozen gel and use it.

It is not necessary to further fix or stabilize the tissue of the protein by treatment with ethanol, acid or freeze-drying after freezing.

A protein concentrate frozen gel or a protein concentrate frozen semi-gelled substance may be dipped in a solution containing Ca ions or Ng ions to further stabilize the organized protein. The cost can also be reduced.

The amount of protein concentrate frozen gel added to frozen desserts varies depending on the amount of protein contained in the protein concentrate itself, gelling power, etc., but generally, the more protein concentrate frozen gel added in the product, the more It has a rich and creamy texture. However, if a large amount of protein concentrate frozen gel having a low protein content is used, lactose crystals may precipitate during storage of the product, resulting in a sandy texture and loss of product value. Therefore, it is preferable that the lactose content of the entire product does not exceed 9% of the water content in the product.

To the frozen dessert of the present invention, in addition to the protein concentrate frozen gel, fats, non-fat milk solids, sugars, emulsifiers, stabilizers, and other known substances commonly used in ice cream production can be added.

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

For non-fat milk solids, use one kind or a combination of two or more of full-fat milk, skim milk powder, sweetened condensed milk, skimmed sweetened condensed milk, concentrated milk, skim concentrated milk, whole milk, skim milk, etc. It suffices to do so, but for the purpose of the present invention for the purpose of reducing fat, it is preferable to use a substance that does not contain fat as much as possible.

Regarding saccharides, among sucrose, isomerized sugar, starch syrup, glucose, etc., one kind or a combination of several kinds may be determined in consideration of sweetness, sweetness, freezing point depression, price and the like.

Further, as for the emulsifier, it may not be used when it contains almost no fat, but lecithin, sugar ester,
It is preferable to use one kind or a combination of two or more kinds of sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin fatty acid ester and the like in the range of 0.1 to 1%, since a frozen dessert having an overrun has a smooth texture.

As for the stabilizer, a thickener (locust bean gum, guar gum, xanthan gum, karaya gum, gum arabic,
GATTI GUM, tragacanth gum, CMC, etc.), gelling agent (agar, carrageenan, pectins, gellan gum, gelatin, etc.), microcrystalline cellulose, phosphate (polyphosphoric acid, metaphosphoric acid, tripolyphosphoric acid, etc.) It is suitable to use one kind or a combination of two or more kinds in the range of 0.1 to 3%, preferably 0.2 to 2%.

If desired, flavoring agents, coloring agents, sourness, seasonings and the like may be added in appropriate amounts, and further, fruit pulp, fruit juice, nuts, fruit sauces before freezing, during the freezing, or after freezing, Any amount can be added and added freely. The overrun is determined depending on the economical efficiency, flavor, storability, etc., but it is preferably 0 to 30% for bar type frozen desserts, and other can be selected in the range of 10 to 120 ° C.

As for the appearance, it is sufficient to adapt to various known containers such as cups, bars, cones, and bulks.

(Effect of the invention) The present invention provides
Frozen dessert containing low fat or almost no fat gives a rich flavor and texture as if it has a high fat content,
Low calorie, high protein content, new delicious,
It also enables low-cost frozen desserts.

Therefore, it can be said that the frozen dessert of the present invention is ideal in the age of satiety.

Examples Hereinafter, the present invention will be described based on Examples.

Example 1 Production of WPC (whey protein concentrate) frozen gel fat substitute WPC (EXPRESS FOODS, TYPE 7502, protein mass 75%) 3
75 g was dissolved in water to obtain 3,000 g of protein solution. The mixture was heated in a 70 ° C water bath for 20 minutes with stirring while the temperature of the protein solution reached 70 ° C. After cooling to 5 ° C, it was frozen at -25 ° C overnight. Thaw at 5 ° C and mix on an 80 mesh screen for 3
WPC frozen gel was washed with double volume of water. This was ground with a TK homomixer to obtain a slurry-like WPC frozen gel fat substitute.

WPC Frozen Gel Ice Cream with Fat Substitute Addition Table 1 Ice Cream Formulation Weight% WPC Frozen Gel 12.8 Granulated Sugar 6.0 Glucose Fructose Lactose Sugar (Bx 75) 2.0 Sweetened Skim Boiled 10.0 Skim Milk Powder (DE 30) 5.0 Glycerin Fatty Acid Ester 0.2 Stabilizer ^* 0.3 Water 56.7 Vanilla Extract 0.2 * Gelatin, Locust Bean Gum, Guar Gum, Microcrystalline Cellulose, Carrageenan, Crystal Glucose (weight ratio 6
5: 10: 10: 5: 5: 10) ice cream stabilizer.

Manufacturing 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). WPC frozen gel, glucose-fructose syrup, and sweetened skim milk were added to this, and the mixture was stirred and heated to 85 ° C, held for 1 minute and sterilized, and then homogenized (manufactured by Sanwa Machinery) to use 150 kg. It was homogenized at a pressure of / cm ² and immediately cooled to 5 ° C. After adding vanilla extract and aging,
Using a soft serve ice cream freezer (manufactured by Mitsubishi Heavy Industries), freeze foaming to an overrun of about 60%, fill in a cup,
Cured and stored at 30 ° C.

After thawing the cured product at room temperature for a few minutes, it was eaten. It had the same rich and creamy flavor as frozen dessert containing 8-10% of fat on the market, although it contained almost no fat. Presented. Further, it had a shape-retaining property that did not lose its shape at room temperature for ten minutes or more.

Example 2 A cup-filled frozen dessert was produced using the raw materials in the mixing ratios shown in Table 2.

Table 2 Weight% WPC frozen gel 5.0 Granulated sugar 6.0 Glucose fructose syrup (Bx75) 2.0 Sweetened skimmed milk 10.0 Skim milk powder 7.0 Powdered starch syrup (DE30) 5.0 Glycerin fatty acid ester 0.2 Stabilizer (same as Example 1) 0.3 Water 64.3 Vanilla extra 0.2 Manufacturing method In the same manner as in the method described in Example 1, except that the WPC frozen gel was mixed with other powder raw materials as it was and added.
Mix preparation, flavoring, aging, freezing whipping in freezer (overrun 60%), hardened storage. When thawed at room temperature for several minutes and then eaten, it had a thick and creamy flavor.

It also had a shape-retaining property that did not lose its shape at room temperature for more than ten minutes.

Example 3 Table 3 Formulation list of ice cream Weight% WPC frozen gel 30.0 Skim milk 12.5 Granulated sugar 3.5 Powder starch syrup (DE30) 12.8 Skim milk powder 5.2 Glycerin fatty acid ester 0.2 Stabilizer 0.3 Water 35.2 Vanilla extract 0.3 Manufacturing method Granulated sugar, powder The starch syrup, skim milk powder, powdered starch syrup, glycerin fatty acid ester, and the stabilizer were thoroughly mixed in the powder state and then dispersed in water using a homomixer (manufactured by Tokushu Kika Kogyo). WPC frozen gel and skim milk were added to this, heated while stirring, and sterilized at 85 ° C for 1 minute, then homogenized at a pressure of 150 kg / cm using a homogenizer (manufactured by Sanwa Machinery) and immediately up to 5 ° C. Cooled. After adding vanilla extract and aging, use a soft serve ice cream freezer (manufactured by Mitsubishi Heavy Industries) to foam and freeze to about 60% overrun,
The cups were filled and cured and stored at -30 ° C.

After thawing the cured product at room temperature for a few minutes, it was eaten. It had the same rich and creamy flavor as frozen dessert containing 8-10% of fat on the market, although it contained almost no fat. Presented. Furthermore, it had a shape-retaining property that did not lose its shape at room temperature for ten minutes or more.

Comparative Example 1 Ice cream added with WPC solution 375 g of WPC (protein content 75%) similar to that used in Example 1
Was dissolved in water to obtain 3,000 g of an aqueous protein solution. This aqueous solution was used as a substitute for the WPC frozen gel in the formulation of Example 1.

Comparative Example 2 WPC gel-added ice cream 375 g of WPC (75% protein content) similar to that used in Example 1
Was dissolved in water to obtain 3,000 g of an aqueous protein solution. The aqueous solution was heated in a water bath at 85 ° C for 20 minutes. The produced gel product was filtered and washed to obtain a WPC gel. This WPC gel was used by replacing it with the WPC frozen gel of Example 2.

Comparative Example 3 A proteinaceous water-dispersed colloid as a fat substitute material obtained in "protein product base" of JP-A-63-24857 was used in Example 3
It was used by replacing the WPC frozen gel in the formulation of.

Example 4 1,000 g of egg white was diluted three times with water to obtain 3,000 g of egg white aqueous solution. This was kept in a hot water bath at 80 ° C. for 10 minutes. After cooling at 5 ° C, it was frozen at -25 ° C overnight. Before use, it was thawed at 10 ° C., the gel was mixed with a homomixer and granulated to obtain 3,000 g of a slurry egg white frozen gel fat substitute.

This egg white frozen gel-like fat substitute is WP in the formulation of Example 3.
Used in place of C 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 superior in flavor and shape retention to the frozen desserts obtained in Comparative Examples 1 to 3.

 ─────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Shoichi Koizumi 5-11-3 Shinjuku-cho, Kawagoe-shi, Saitama Snow Brand Dairy Technology Research Institute Single dormitory (72) Inventor Shomei Nishiya 63 Aoyagi, Sayama-shi, Saitama Prefecture Shin-Sayama Heights No. 22-401 (56) Reference JP-A-61-224939 (JP, A) JP-A-63-269947 (JP, A) JP-A-2-42943 (JP, A)

Claims (4)

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