WO2021111591A1 - Foamed foodstuff and production method for same - Google Patents

Abstract

[Problem] There has been a problem such that a color derived from fruit becomes visible in cream, limiting the use of such color due to cosmetic constraints. [Solution] Provided is a method for producing a foamed frozen foodstuff, the method comprising: an extraction step in which stems or leaves from fruit are heated for 10 minutes or longer at 85-125°C to obtain an extract; a foaming step in which the extract obtained is added to a cream ingredient at a volume ratio of 0.5% or more but less than 10%, and the cream ingredient is foamed to obtain a cream-like food product; a shaping step for shaping the foamed cream-like food product; and a freezing step for freezing the shaped cream-like food product.

Description

Foamed ingredients and their manufacturing method

The present invention relates to a foamed food material, a method for producing the same, and an extraction portion from a strawberry stem or leaf, and more particularly, to an improvement in a method for producing a foamed food material for foaming a creamy food.

Creams such as fresh cream, ice cream, and soft serve can be molded into various shapes while maintaining appropriate softness by mixing air and foaming. For this reason, the foamed cream is widely used in the decoration of foods such as desserts.

If such a cream after foaming is left at room temperature for a long time, the foamed state cannot be maintained and the shape will collapse, so it is necessary to store it at a low temperature. On the other hand, for example, in Patent Document 1, by adding an extract extracted from strawberry fruit, the shape retention of the cream is improved, and the shape of the cream after foaming is maintained at room temperature for a long time. Is described.

JP-A-2019-170330

The cream described in Patent Document 1 can maintain the shape of the cream after foaming at room temperature for a long time, but the color derived from the strawberry fruit is developed by the cream, and the cream is used due to appearance restrictions. There was a problem of being limited.

The present invention has been made in view of the above circumstances, and provides a foamed food material that is more versatile than the conventional one and can maintain the shape after foaming at room temperature for a longer period of time. With the goal. Furthermore, an object of the present invention is to provide a method for producing a foamed food material, which can improve the heat insulating property and maintain the shape after foaming at room temperature for a longer period of time.

As a result of diligent studies in view of the above circumstances, the present inventor has found that the addition of an extract extracted from the stem or leaf of a fruit has the effect of maintaining the shape at room temperature for a long period of time. , The present invention has been completed.

The first method for producing a foamed frozen food product according to the present invention includes a foaming step of mixing an extract extracted from a fruit stem or a leaf with a cream raw material and foaming to obtain a creamy food. It has a molding step of molding a foamed creamy food and a freezing step of freezing the molded creamy food.

The second method for producing a foamed frozen food product according to the present invention is to heat the stem or leaf of a fruit at 85 ° C. or higher and 125 ° C. or lower for 10 minutes or longer to extract an extract, and to the cream raw material. A foaming step of adding and foaming the extracted extract so as to have a volume ratio of 0.5% or more and less than 10% to obtain a creamy food, and a molding step of molding the foamed creamy food. And a freezing step of freezing the molded creamy food.

In the extraction step, hot water is extracted from the stem or leaf of a fruit under the conditions of 85 ° C. or higher and 95 ° C. or lower for 30 minutes or longer, or 115 ° C. or higher and 125 ° C. or lower for 10 minutes or longer.

The third foamed foodstuff according to the present invention has a foamed creamy food and an extract extracted from the stem or leaf of a fruit added to the creamy food.

The extract was obtained by hot water extraction from strawberry stems or leaves under the conditions of 85 ° C. or higher and 95 ° C. or lower for 30 minutes or longer, or 115 ° C. or higher and 125 ° C. or lower for 10 minutes or longer.

The foamed food of the present invention is more versatile and has high shape retention than conventional products.

It is a figure which compares the color of the extract which boiled down the strawberry stem and the leaf, and the color of the fruit juice (comparative example) of a strawberry fruit. It is a figure comparing the shape retention (30 minutes from the start) between the cream to which 0.5% of the extract from the strawberry stem and leaves was added and the cream to which 1.0% of strawberry concentrated juice was added (comparative example). is there. The figure which compared the shape-retaining property (60 minutes-75 minutes) of the cream which added 0.5% of the extract from a strawberry stem and a leaf, and the cream (comparative example) which added 1.0% of concentrated strawberry juice. Is.

The creamy food of the present invention is an oil-in-water emulsion that can be foamed, and specific examples thereof include fresh cream, ice cream before foaming, and soft serve ice cream. The fresh cream is not limited to those having a milk fat content of 18% or more, and may be, for example, a milk fat content to which a stabilizer or emulsifier is added, or a vegetable fat content to skim milk powder, an emulsifier, or a stabilizer. And may be a synthetic cream to which water or the like is added. Further, the ice cream is an ice cream that contains milk solids and is produced by foaming, and is not limited to those having a milk solids content of 15% or more.

The cream of the present embodiment is a general term for creamy foods and mixtures of creamy foods and extracts from fruit stems or leaves. The cream includes both pre-foaming and post-foaming ice creams, for example, ice cream produced by adding an extract extracted with hot water from strawberry stems or leaves and foaming, or somewhere in between. Contains products.

Hereinafter, the foamed food material of the present invention and the method for producing the same will be described. The foamed food material of the present invention is a creamy food product to which an extract extracted from the stem or leaf of a fruit is added and foamed. By adding the extract of stems or leaves to the creamy food, the shape retention of the cream after foaming can be improved while suppressing the influence on the appearance, and the shape of the cream can be maintained at room temperature for a long time. .. Further, conventionally, when the cream after foaming is frozen and thawed, there is a problem that the water content of the cream and the oil and fat are separated from each other, and the foamed state of the cream cannot be maintained. In particular, when the creamy food is fresh cream, there is a problem that the cream after foaming cannot be stored for a long period of time because the water is separated when the cream after foaming is frozen. On the other hand, in the present invention, by adding a stem or leaf extract to a creamy food and foaming it, it is possible to suppress water separation during freezing and thawing. In addition, by suppressing water separation, the taste before freezing can be maintained even after thawing. In particular, when the creamy food is fresh cream, the cream after foaming can be stored frozen without separating water, which is very convenient.

<Extract from fruit stems or leaves>
The extract of the present invention is a food product in which the stems or leaves of fruits are processed by heating, crushing or the like. The fruit used for this extract is preferably a fruit rich in pectin, citric acid and polyphenols. For example, strawberries, oranges, apples, peaches, grapes, blueberries, lemons, melons, bananas and mangoes are suitable. Moreover, it may be a combination of two or more kinds of fruits. In particular, it has been confirmed that the extract using strawberry stems or leaves has a remarkable effect of maintaining the shape of the cream for a long time after foaming and suppressing water separation.

Further, according to the present invention, as described in Patent Document 1, the amount added to the cream can be reduced as compared with the case where strawberry fruits are used. Therefore, the goodness of the cream in the mouth is not impaired, and the influence on the appearance can be suppressed. In addition, the influence on the taste of the cream can be suppressed as compared with the case of using fruits.

Further, it is desirable that the extract of the present invention is only a water-soluble component extracted with water from the stem or leaf of strawberry. By removing the insoluble components of fruits, stems and leaves, the concentration of the extract becomes constant in the cream after foaming. Therefore, the effect of maintaining the foamed state in the cream does not become uneven. The insoluble component means a component that is not dissolved in water, and is removed by, for example, filtering.

Furthermore, when producing the extract, it is desirable to remove the insoluble components after boiling the stems or leaves of the fruit. By boiling the stems or leaves of the fruit before removing the insoluble component, the polyphenol contained in the insoluble component is dissolved in the extract, and the amount of the polyphenol contained in the extract can be increased. Polyphenols have the property of being a surfactant and can maintain the foaming state of the cream. Therefore, by producing the extract by the method of increasing the concentration of polyphenols as described above, it is possible to obtain a more remarkable effect in both maintaining the shape of the cream for a long time after foaming and suppressing water separation. Polyphenols are contained in, for example, strawberries, oranges, apples, peaches, grapes, blueberries, lemons, melons, bananas and mangoes.

<Other materials>
In the present invention, sweeteners can be added to creamy dairy products, stem or leaf extracts, or mixtures thereof. Sweeteners include, for example, sugar, powdered sugar, lactose, glucose, fructose, maltose, candy, oligosaccharides, trehalose, sorbitol, xylitol, mannitol, sucralose, stevia, aspartame, acesulfame potassium, honey and saccharin.

In the present invention, for example, chocolate, matcha, processed egg products, flavors, coloring agents, preservatives and the like can be appropriately selected and added in addition to the above-mentioned components.

<Manufacturing process of foamed ingredients>
The foamed food material of the present invention can be produced by the following steps.
(A) Step of adding the extract of the stem or leaf to the creamy food and foaming (B) Step of molding the cream after foaming The steps of (A) and (B) will be described in detail below.

Step (A):
Add the stem or leaf extract to the creamy food. At this time, it is desirable to add an extract of 0.5% or more of the volume of the creamy food in the state before foaming. By adding the extract at this ratio, the cream after foaming can obtain a remarkable effect in both maintaining the shape for a long time and suppressing water separation. In particular, even if the ratio of the extract is smaller than that in the case of Patent Document 1 (2% or more), the effect of shape retention can be obtained.

Next, foam a mixture of creamy food and extract. Due to the action of pectin and polyphenol contained in the extract, foaming can be easily performed in a short time as compared with the case where the extract is not added.

Process (B):
Mold the foamed cream. For example, the cream is served in a container or the cream is squeezed out using a mouthpiece. Examples of confectioneries produced by the steps (A) and (B) include cakes, mousses, parfaits, ice creams, and soft serve ice creams.

According to the present invention, the shape of the cream after molding can be maintained at room temperature for a long time. In addition, since it is possible to suppress water separation of the cream during cold thawing, the cream after molding can be stored frozen. Specifically, confectionery with cream decoration can be stored for a long period of time. Further, even if the cream is repeatedly cooled and thawed, the water separation of the cream is suppressed, so that the temperature control at the time of distribution becomes easy. In the present invention, the step of molding the cream after foaming is not essential and can be omitted.

The strawberry stems and leaves were boiled down and then squeezed to produce an extract, which was further heated and concentrated to obtain a concentrated extract having a solid content of 65% by mass. To 100 ml of fresh cream of pure milk fat having a solid content of 20 to 30% by mass, 5 ml of this concentrated extract and 100 g of sugar were added, mixed until the concentrated extract was free of lumps, and further foamed to obtain a cream. .. When the foamed cream was allowed to stand, it became firm enough to stand up.

FIG. 1 is a diagram comparing the color of the extract obtained by boiling down the strawberry stems and leaves with the color of the juice of the strawberry fruit.
As shown in FIG. 1, the juice of the strawberry fruit develops a deep red color, which affects the appearance of cream and the like. On the other hand, the extract from the stem and leaves is lighter in color than the juice of strawberry fruit, and the influence on the appearance of foods such as cream is suppressed.

2 and 3 compare the shape-retaining properties of an ice cream containing 0.5% of an extract from strawberry stems and leaves and an ice cream containing 1.0% of concentrated strawberry juice (comparative example). It is a figure that was made.
As can be seen from FIGS. 2 and 3, the extract from the strawberry stem and leaves exhibits the same or higher shape retention even when the amount added is smaller than that of the concentrated strawberry juice.
If 2 ml or more of concentrated strawberry juice having a solid content of 39% is added to 100 ml of fresh cream, the acidity of strawberry is added to the fresh cream, which affects the taste.

[Modification 1]
As a modified example of the above embodiment, an example in which the concentrated extract is extracted from the strawberry stems and leaves at high temperature and high pressure to further improve the shape retention of the creamy food will be described. In the first modification, the strawberry stems and leaves are heated to 150 ° C. or higher and 250 ° C. or lower under a high pressure of 1.5 atm or more and 3.0 atm or less to extract a concentrated extract. More specifically, the strawberry stems and leaves are boiled at 190 ° C. or higher and 210 ° C. or lower under a high pressure of 1.9 atm or more and 2.2 atm or less, and then insoluble components are removed to extract a concentrated extract. ..
The concentrated extract thus extracted is added to the creamy food so as to be 0.5% or more and less than 10% by volume and foamed.
By molding the foamed mixture and freezing it, an ice cream-like food with high shape retention is produced.

Claims (5)

A foaming step in which an extract extracted from fruit stems or leaves is mixed with a cream raw material and foamed to obtain a creamy food.
Molding steps to mold foamed creamy foods,
A method for producing a foamed frozen food product, which comprises a freezing step of freezing the molded creamy food. An extraction step in which the stem or leaf of a fruit is heated at 85 ° C. or higher and 125 ° C. or lower for 10 minutes or longer to extract an extract.
A foaming step of adding an extracted extract to the cream raw material so that the volume ratio is 0.5% or more and less than 10% and foaming to obtain a creamy food.
Molding steps to mold foamed creamy foods,
A method for producing a foamed frozen food product, which comprises a freezing step of freezing the molded creamy food. The frozen foodstuff according to claim 2, wherein the extraction step is hot water extraction from the stems or leaves of fruits under the conditions of 85 ° C. or higher and 95 ° C. or lower for 30 minutes or longer, or 115 ° C. or higher and 125 ° C. or lower for 10 minutes or longer. Manufacturing method. Creamy foods that are foamed and
A foamed foodstuff having an extract extracted from a fruit stem or leaf added to the creamy food. Extract extracted with hot water from strawberry stems or leaves.

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