阅读说明：本技术 易松解冷冻点心及其制造方法 (Easily releasable frozen dessert and its preparation method ) 是由 藤堂纯子 秋山直哉 于 2018-05-15 设计创作，主要内容包括：本发明提供不影响风味、易松解、含有特定量的异麦芽糖糊精的冷冻点心(雪糕以及含冰的冷冻点心)。(The invention provides a frozen dessert (ice cream and frozen dessert containing ice) which does not affect flavor, is easy to loosen and contains a specific amount of isomaltose dextrin.)

1. A frozen dessert containing isomalt.

2. The frozen dessert according to claim 1, wherein the isomalt content is 0.25% to 2.0%.

3. The frozen dessert according to claim 2, wherein the isomalt content is 0.25% to 0.5%.

4. The frozen confection according to any one of claims 1 to 3, wherein the frozen confection is ice cream.

5. An ice-containing frozen dessert, characterized by comprising the frozen dessert containing isomaltose dextrin according to any one of claims 1 to 3 as a mixture portion and crushed ice.

6. The ice-containing frozen confection of claim 5, wherein the mix portion and the crushed ice are contained in a ratio of 1:1 to 1: 2.5.

7. The ice-containing frozen dessert according to claim 5 or 6, wherein the isomalt is contained in an amount of 0.07% to 1.0% based on the whole ice-containing frozen dessert.

8. The ice-containing frozen dessert according to claim 7, wherein the isomalt is contained in an amount of 0.07% to 0.25% based on the whole ice-containing frozen dessert.

9. A method for producing a frozen dessert, characterized by adding isomaltose dextrin.

Technical Field

The present invention relates to an easily releasable frozen dessert containing isomalt and a method for producing the same.

Background

Ice-cold foods such as ice creams, ice cakes, and shaves (hereinafter referred to as "frozen desserts") are widely tasted. Usually, the frozen dessert is stored in a freezer at a temperature of-18 ℃ or lower. The frozen dessert is firmly frozen immediately after being taken out from the freezer, and the frozen dessert has poor releasability (disintegratability), and has a problem such as poor spoon-passing property during eating. In recent years, there have been increasing products in which a beverage such as coffee or cow's milk is poured into a frozen dessert and mixed to form a slush-like product for eating. In this product, it is required that the beverage is spread over the frozen confection when the beverage is injected into the frozen confection, and therefore the ease of disintegration (disintegration) of the frozen confection is important.

As a method for improving the ease of disintegration (disintegratability) of frozen confections, methods involving adding sugar alcohols, glycerin, salts, and the like to frozen confection cores have been known. However, these methods greatly affect the taste of the frozen dessert and deteriorate the taste and flavor.

Various studies have been made to improve the texture of frozen desserts and frozen hearts (patent documents 1, 2, and 3).

Patent document 1 discloses an agent for treating diseases related to an anti-activation system, which contains a specific branched α -glucan (isomaltose dextrin), and an oral composition and a high-fat food containing the same, and discloses that a frozen dessert (gelato) containing 5% of branched α -glucan (isomaltose dextrin) has a smooth texture (paragraph 0196).

Patent document 2 discloses a modifier for physical properties and texture of a food or drink containing α -1, 4-glucan obtained by enzymatic synthesis using glucan phosphorylase as an active ingredient, and a food or drink containing the same, and discloses that hardness of a frozen dessert (popsicle) to which 1% α -1, 4-glucan is added is reduced, and a click-click texture is obtained (paragraph 0034).

Patent document 3 discloses a method for producing a frozen dessert, which can impart a function required for a stabilizer for frozen dessert called foamability and shape retention without imparting a heavy texture to the frozen dessert, can impart a soft and refreshing texture, and can impart a light texture called crispness to the ice dessert, and discloses that the friability and the ease of entry of a spoon can be improved by adding water-soluble hemicellulose (soybean polysaccharides) to the frozen dessert.

However, the conventional techniques have not been sufficient in the effect of improving the easy-loosening property of frozen snacks, and have not obtained satisfactory results with respect to flavor.

Disclosure of Invention

Technical problem to be solved by the invention

The purpose of the present invention is to provide a frozen dessert (ice cream and frozen dessert containing ice) which is easily loosened without affecting the flavor.

Technical scheme for solving technical problem

The present inventors have conducted extensive studies to solve the above-mentioned problems. As a result, they have found that by incorporating isomalt into a frozen confection core which is difficult to disintegrate when taken out of a freezer, the disintegratability of the frozen confection can be improved and the frozen confection can be easily disintegrated. In addition, in the case of a product which is made into a slush-like edible product by mixing a beverage such as coffee or cow milk in a frozen dessert, isomaltose dextrin may be added to improve the releasability (disintegratability) of the frozen dessert when the beverage is poured into the frozen dessert, and the frozen dessert can be easily mixed with the beverage.

In general, additives such as stabilizers are often added to maintain the good texture of frozen desserts, and a large amount of stabilizers are also added to frozen desserts containing a large amount of fruit juice components for enhancing palatability.

The present inventors have found that isomaltose dextrin can be effectively used as an additive material in the frozen confection core, and have completed the present invention.

Isomaltose dextrin has defecation and defecation improving effects, blood sugar regulating effects, lipid metabolism improving effects, intestinal disease inhibiting effects, prebiotic effects, immunoregulatory effects, digestive tract function regulating effects, mineral absorption promoting effects, and harmful substance toxicity reducing effects, and "fibrixa" is manufactured and sold as a water-soluble dietary fiber containing isomaltose dextrin as a main component by linogen co. Isomaltose is a multi-branched α -glucan consisting of glucose having only α bonds, and is produced by enzymatically decomposing starch such as corn starch.

Isomaltose dextrins can be analyzed by enzyme-HPLC methods or liquid chromatography (starch sugar related industry analytical methods).

The present invention focuses on this isomaltose dextrin, and the greatest feature of the present invention is that it is found that by blending isomaltose dextrin at an extremely low concentration in the freezing point, the disintegration property is improved, whereas if the amount of the isomaltose dextrin is increased, the isomaltose dextrin becomes hard.

Namely, the present invention relates to: a frozen confection comprising isomalt; a frozen dessert having a content of isomaltose dextrin of 0.25% to 2.0%; a frozen dessert having a content of isomaltose dextrin of 0.25% to 0.5%; the frozen dessert is ice cream frozen dessert; an ice-containing frozen dessert containing the isomaltose dextrin as a mixture portion and crushed ice; an ice-containing frozen dessert containing the mixture part and crushed ice at a ratio of 1:1 to 1: 2.5; an ice-containing frozen dessert in which the content of isomaltose dextrin relative to the whole ice-containing frozen dessert is 0.07 to 1.0%; an ice-containing frozen dessert in which the content of isomaltose dextrin relative to the whole ice-containing frozen dessert is 0.07 to 0.25%; a method for producing a frozen dessert characterized by adding isomaltose dextrin.

ADVANTAGEOUS EFFECTS OF INVENTION

According to the present invention, the frozen dessert is easily loosened, the ease of mixing when a liquid such as coffee is poured thereon can be improved, and a frozen dessert having a richer flavor can be obtained.

Detailed Description

The preferred embodiment of the present invention will be explained below.

The frozen dessert containing isomalt dextrin of the present invention can be produced by the following method.

Mixing a mixture mainly composed of a milk product containing 0.2-2.0% isomaltose dextrin, a saccharide, and a stabilizer with crushed ice at a ratio of 1: 1-1: 2.5, filling the mixture in a cup, and hardening the mixture at-18 ℃ or lower. Alternatively, the mixture is mixed with crushed ice, frozen in an ice cream freezer, filled in a cup or the like, and hardened at-18 ℃ or lower. Alternatively, the mixture is merely frozen without adding crushed ice, filled in a cup or the like, and hardened at-18 ℃ or lower.

That is, it is preferable to add 0.25 to 2.0% isomaltose dextrin to the frozen dessert, and mix the frozen dessert with the crushed ice to produce an ice-containing frozen dessert. Therefore, the isomaltose dextrin content in the whole ice-containing frozen dessert is 0.07% to 1.0%, preferably 0.07% to 0.25%.

The reason why isomaltose dextrin can provide a frozen dessert having good disintegratability is considered as follows.

When isomaltose is added at a low concentration, the concentration of sugar may vary due to the action of isomaltose having water retentivity. It is therefore considered that unevenness may also occur in the bonding between ice crystals, making it easy to loosen. On the other hand, if isomalt is added at a high concentration, the isomalt is bonded in a glassy state by water molecules, so that the frozen dessert becomes extremely hard and is difficult to be loosened.

In the following examples, specific examples of ice cream and frozen dessert containing ice are described. Here, the "ice cream" refers to a frozen dessert obtained by freezing a mixture containing mainly sugars, stabilizers, and the like, and optionally containing milk products, vegetable fats, fruit juice or coffee extract as flavor materials, and having a reduced solid content of skim milk as compared with lactic acid ice cream (japanese: ラクトアイ ス). The "ice-containing frozen dessert" is a frozen dessert obtained by mixing shaved ice or crushed ice with a mixture mainly containing a milk product, a saccharide, and a stabilizer and freezing the mixture as necessary.