| 摘要 |
PROBLEM TO BE SOLVED: To provide frozen confectionery excellent in tissue and flavor without using no emulsion stabilizer in spite of having high overrun. SOLUTION: The frozen confectionery contains a casein hydrolysate but does not contain emulsion stabilizer, wherein the frozen confectionery contains expanded casein hydrolysate in an amount of 0.5-5.0 mass% in terms of protein, which has physicochemical properties satisfying that (1) free amino acid is <1 mass% based on the total mass of the whole amino acid in the casein hydrolysate; (2) the molecular weight distribution is as follows: the molecular weight of >10,000 dalton accounts for 25-40%, the molecular weight of >5,000-10,000 dalton accounts for 10-15%, and the molecular weight of 1,000-5,000 dalton accounts for 25-30%; and (3) the casein hydrolysate contains≥1g of citric acid per 100 g of protein. The frozen confectionery contains 1.0-2.0 mass% of the casein hydrolysate in terms of protein. COPYRIGHT: (C)2008,JPO&INPIT
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