JP2000004793A - Production of frozen dessert coated with ice cream - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a frozen dessert having good meltability in mouths and further having excellent shape retainability, viscoelasticity and flavor by coating an edible material solid or liquid at the ordinary temperature with an ice cream. SOLUTION: This frozen dessert is produced by coating an edible material, such as a fruit, solid or liquid at the ordinary temperature (including a flowable pasty material) with an ice cream preferably containing 25-40 wt.% of mixed solid contents, 0.1-0.5 wt.% of sweet potato fibers and 0.1-0.5 wt.% of one or more kinds of water-soluble stabilizers preferably by the use of a bean jam-covering machine. It is preferable to cover the edible material with the ice cream having a temperature of -15 to -10 deg.C. The frozen dessert is preferably obtained by feeding the ice cream mix having a solid content of 25-40 wt.% and a temperature of -5 to -10 deg.C into the outside nozzle of a double nozzle and further feeding an edible material having a viscosity of 100-100,000 mPa.s into the inner nozzle at an inside temperature of -10 to 15 deg.C, simultaneously extruding the ice cream mix and the edible material, cutting the extrusion product in a proper length, molding the cut pieces and subsequently hardening the molded products at a temperature of -30 to -180 deg.C, thus producing the coated ice dessert wherein the ice cream and the edible material are disposed on the outside and on the inside, respectively.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing frozen desserts covered with ice creams (hereinafter abbreviated as ice creams).

[0002]

2. Description of the Related Art For the purpose of increasing the variety of ice creams, frozen desserts containing fruits, nuts, bean jam, chocolate, jam, and many other auxiliary materials have been manufactured. There are various forms such as ice cream chunks infused with bean jam, chocolate and jam in the center, ice cream sprinkled with nuts, ice cream chunks covered with mochi, monaka skin sandwiched. is there. Above all, the one where the auxiliary ingredients are arranged in the mass of ice cream is interesting because it is fun to imagine the contents because the contents cannot be seen.

[0003] As a method for producing a frozen dessert of such a form, there is a method in which a lump of ice cream is produced in advance, and then a tube is pierced to insert a liquid jam or bean jam. However, in this method, a hole is formed in the mass of ice cream, and it is impossible to produce a solid such as fruit. In addition, a method in which a solid is placed in a mold and a liquid ice cream is poured and solidified, or a method in which the solid is placed on the ice cream and the ice cream is placed on the solid and the mold is removed is also conceivable. However, it is difficult to place the solid in the center of the ice cream by any of the methods.

[0004] In order to produce ice cream of a good shape in which solid matter is arranged in the center, it is preferable to use an automatic encrusting machine as used in the production of buns. The method of coating various materials using an automatic wrapping machine is widely used for Japanese confectionery, Western confectionery and the like. However, there is no frozen dessert product with edible foods such as ice creams on the outside and fruits in the center. This is because the ice cream on the outside does not have viscoelasticity and shape-retaining properties enough to maintain the coating in order to cover the edible food with a spherical shape. There is no known means for maintaining the coating in the ice cream.

[0005]

[Problems to be Solved by the Invention] Regarding the coated frozen dessert and the method for producing the same, even when using an automatic encrusting machine, the coated dessert is wrapped with glue or the like and wrapped in crepe or the like, and has a shape and a coating suitability for freezing and storage. A patent application has been filed. However, there is no description about a frozen dessert in which edible food is covered with ice cream and a method for producing the same. This is because when coating with conventional ice cream, viscoelasticity and shape retention in the continuous phase of the ice cream to be coated could not be secured, and coating was difficult. The present inventor has come to the conclusion that viscoelasticity and shape retention in the continuous phase cannot be ensured only by the prior art.

[0006]

Means for Solving the Problems As a result of intensive studies, the present inventor has established the above-mentioned problems by establishing the mixing conditions (stabilizer, solid content, emulsifier, etc.) and the manufacturing conditions (filling temperature, shape, etc.) of ice cream. Was solved.

The ice cream referred to in the present invention is ice cream, lacto ice, ice milk,
Ice cream and the like.

[0008] The sweet potato fiber used in the present invention is the same as that described in the patent "Ice cream and its production method" (Japanese Patent No. 2717945). Other water-insoluble fibers were prepared according to the method described in this patent.

The automatic encrusting machine used in the present invention is an encrusting machine commonly used for the production of various buns, regardless of the manufacturer or model. For example, Marsman CN120 (Leon Automatic Machine Co., Ltd.) It is manufactured by a conventional method.

In the present invention, "covering" an edible food with ice cream means not only completely covering the edible food with ice cream, but also covering one end of the edible food while covering the edible food with ice cream. This includes the state where both ends are exposed.

The ice cream mix is a raw material for ice cream that is usually used, and is subjected to mixing, sterilization, cooling, aging and the like by a conventional method to produce ice cream.

When coating with ice cream, it is necessary to form a continuous phase in the form of a sheet with ice cream and coat it while cutting it. However, the conventional stabilizer alone cannot always provide a satisfactory continuous phase. For this reason, the cream is cut off and it is difficult to coat.

[0013] This is because the stabilizer conventionally used in ice cream is water-soluble and is completely dissolved in the ice cream mix, so that the viscoelasticity given to the ice cream is weak and a cylindrical continuous phase cannot be formed. Because there are many cases.

For this reason, it is conceivable to use a water-insoluble dietary fiber as one of the methods for imparting viscoelasticity and shape retention such that the ice cream becomes a cylindrical continuous phase.
It is supposed that being insoluble in water is inferior to a water-soluble stabilizer. Applicants have studied an additive that imparts sufficient viscoelasticity and shape retention, while maintaining the delicateness of ice cream. As a result of conducting a wide range of tests mainly on water-insoluble dietary fiber, it was found that the use of sweet potato fiber could provide a suitable and stable coating.

The sweet potato fiber is water-insoluble and has a stabilizer effect. Unlike the conventional water-soluble stabilizer, the non-dissolved portion constitutes a network structure, and the strong water retention ability imparts viscoelasticity and shape retention to the ice cream tissue, and the strength of the continuous phase seems to have increased. .

The water-insoluble fibers include sweet potato fiber, apple fiber, corn fiber,
There is a beat fiber and the like. A similar test was conducted for the above water-insoluble fiber, but no continuous phase could be made except for sweet potato fiber. This correlates with the water retention test results. Among the above four types of water-insoluble fibers, sweet potato fiber showed only strong water retention.

This is because the sweet potato fiber has a network structure having a network structure, as already confirmed by an electron micrograph. By holding moisture in this mesh structure, the water retention ability is extremely excellent. However, the other three water-insoluble fibers do not have a network structure, and therefore have little water retention and no stabilizer effect.

[0018] The sweet potato fiber was very smooth, had no powderiness and was suitable for ice cream. However, the other three fibers had a grainy texture and were clearly unsuitable for ice cream. It is considered that the sweet potato fiber was successfully obtained because even if it is a water-insoluble dietary fiber, keeping a large amount of water does not worsen thawing.

Therefore, as far as the water-insoluble fiber is concerned, the fiber is not limited to the sweet potato fiber as long as it has a network structure and has the property of having a moderate amount of moisture. It may be natural or non-natural, and may be one obtained by partially solubilizing the water-insoluble fiber to obtain a property having a moderate water content, or one obtained by partially insolubilizing the water-soluble fiber. 2% suspension
It can be suitably produced with a water-insoluble fiber having a viscosity of 500 cP or more.

Next, as a result of examining conventional water-soluble stabilizers (including water-soluble fibers), 0.1 to 0.5% by weight of tamarind gum, guar gum and locust bean gum derived from plant seed mucilage was blended. Sometimes good results. Among the water-soluble stabilizers, the most effective one was the case where the above stabilizer was used alone. These stabilizers are superior in both viscosity increase and water retention compared to other water-soluble stabilizers. In particular, those containing tamarind gum have the most viscoelasticity and water retention. However, when a water-soluble stabilizer is used alone, a continuous phase can be formed, but the viscoelasticity of ice cream and water retention are weak, so the structure is weak,
It was not suitable for coating. A water-soluble stabilizer (gelatin, agar, etc.) having a low viscosity increased the viscoelasticity and could not form a continuous phase.

As a result of examining the effect of using the water-insoluble fiber such as sweet potato fiber, the results show that the viscoelasticity and water retention are increased and the continuous phase of the ice cream becomes strong as compared with the case where the water-insoluble fiber is used alone. I got

Further, in order to serve ice cream in a viscoelastic state in a continuous phase, the solid content of the ice cream is strongly related. A range in which a suitable continuous phase can be produced is 25% solids.
-40% by weight, the most suitable range is 28-34% by weight
It is. This is because ice cream itself has a low viscoelasticity and tends to become a discontinuous phase and is unstable in a system containing 25% by weight or less because of a large amount of water. On the other hand, when the content is more than 40% by weight, the ice cream tends to be too hard, so that an appropriate fluidity cannot be obtained at the time of coating.

The ice cream filling temperature is also strongly related in order to serve the ice cream in a viscoelastic state in the continuous phase. According to the results of the coating test, the ice cream temperature is preferably in the range of -5C to -10C, and the most suitable range is -7C to -8C. Above -5 ° C, the cream is too soft and does not form a continuous phase. If the temperature is lower than -10 ° C, the cream is too hard to be a continuous phase.

This is related to the freezing rate of water. -5
The water freezing rate at 45 ° C. is 45%, and the water freezing rate at −10 ° C. is 75%.
%. If the freezing rate is not more than 45%, the unfreezing portion of the free water is so large that the continuous phase of the ice cream is broken, resulting in incomplete coating. On the other hand, if the freezing rate is 75% or more, there is little unfrozen portion of free water, so that the coating is not smooth, and the coating that does not easily become a continuous phase is incomplete.

In order to enhance the viscoelasticity and shape retention of the continuous phase of ice cream, it is necessary to select an emulsifier. 0.1-0.4 emulsifier (glycerin fatty acid ester, iodine value 17-24, melting point 56 ° C-62 ° C) that promotes demulsification
The effect was effective in the range of weight%. On the other hand, in the case of an emulsifier (glycerin fatty acid ester; iodine value: 3, melting point: 58 ° C. to 64 ° C.) for suppressing demulsification, the continuous phase was insufficient. It is considered that the use of an emulsifier that promotes demulsification enhanced the formability of the ice cream and, when coated, ensured a continuous phase.

No particular difference was observed in the viscoelasticity and shape retention of the continuous phase due to the difference in the overrun of the ice cream. Good results were obtained if the above conditions were secured in overruns 20 to 100.

From the above results, when coating with frozen dessert using an automatic encrusting machine, it is necessary to give viscoelasticity and shape retention to ice cream to form a cylindrical continuous phase. It is suggested that it is necessary to satisfy various conditions, such as blending of stabilizer, filling temperature, solid content ratio, and overrun. Among them, the necessary viscoelasticity, the amount of the stabilizer for maintaining the shape retention, the filling temperature, and the range of the solid content ratio were found to be possible only in the narrow range shown in the matrix of FIG. . FIG. 1 shows the relationship between the limited range and the optimum range of the solid content and the filling temperature.

The thing to be filled in the ice cream is a liquid or paste such as ordinary whole fat condensed milk, syrups, sauces and jams, and solids such as fruits and nuts. No problem. There is no problem in coating the ice cream with the ice cream.

There is no particular limitation on the shape and size of the coated frozen dessert, and various shapes are possible by changing the cut shape of the coated dessert. Molding can be performed without any problem in the range of several millimeters to several centimeters. The edible food may be completely covered with the ice cream, or one or both ends of the edible food may be exposed while covering the edible food with the ice cream.

[0030]

EXAMPLES (Example 1) Sweet potato fiber ("SW fiber" manufactured by Tanabe Seiyaku) was dispersed in water at 35 ° C to prepare a sweet potato fiber having a solid content of 2% by weight. The whole suspension was slowly stirred with a propeller stirrer at room temperature, and after 24 hours, a swollen sweet potato fiber of 6500 cP was obtained. 5% by weight of skim milk powder, 5% by weight of salt-free butter, 6% by weight of fresh cream, 10% by weight of granulated sugar, 6% by weight of isomerized sugar, 7% by weight of starch syrup, 0.15% of emulsifier
A 10% by weight (0.2% by weight in terms of solid content of sweet potato fiber) of an ice cream mix was added to a mix having a composition of% by weight. Water was added to this to make a 100% by weight ice cream mix, which was then emulsified, sterilized, cooled and then subjected to aging in a conventional manner. This ice cream mix was frozen in an ice cream freezer, and a cream having a mix temperature of −7 ° C. was adjusted to 10 ° C. from the inside of the double nozzle from the outside using a wrapping machine (Martian made by Leon Automatic Machine) ( A viscosity of 60,000 mPa · s) was simultaneously extruded, whereby a 2 cm-diameter spherical product covered with ice cream could be obtained stably. This was immediately dropped into a liquid nitrogen solution to obtain a dense ice cream having a sufficient shape-retaining property.

At this time, when the produced ice cream was observed with an electron microscope, it was confirmed that insoluble fibers peculiar to sweet potato fiber, ice crystals and bubbles coexisted (FIG. 2).

Comparative Example 1 Locust bean gum 35% by weight, carrageenan 31% by weight, guar gum 10% by weight,
And a total stabilizer having a composition of glucose 24% by weight was added to a mix having the same composition as in Example 1 so as to be 0.2% by weight. An ice cream mix was prepared by adding 100% after water addition, emulsified, sterilized, cooled, and then subjected to aging in a conventional manner. This ice cream mix was frozen with an ice freezer, and a cream having a mix temperature of -7 ° C was similarly extruded simultaneously with the sauce. However, the ice cream had no viscoelasticity and shape retention, and could not be spherically coated.

(Comparative Example 2) Apple fiber ("Apple fiber" manufactured by Nippon Del Monte, viscosity of 2% suspension: 200 cP) or beet fiber ("Vetus" manufactured by Nippon Beet Sugar, viscosity of 2% suspension: 150 cP) Corn fiber (Nippon Shokuhin Kako “Nissho Selfie # 80, 2
% Suspension viscosity of 150 cP) was added to a mix having the same composition as in Example 1 so as to be 0.2% by weight. An ice cream mix was prepared by adding 100% after water addition, emulsified, sterilized, cooled, and then subjected to aging in a conventional manner. This ice cream mix was frozen in an ice freezer and a cream having a mix temperature of -7 ° C was similarly extruded simultaneously with the sauce. However, the ice cream was poor in viscoelasticity and shape retention, and could not be spherically coated.

Example 2 An ice cream mix was prepared according to the formulation of Example 1, then emulsified, sterilized, cooled and then subjected to aging in a conventional manner. This ice cream mix was frozen with an ice cream freezer. A strawberry sauce (viscosity of 60,000 mPa · s) adjusted to 10 ° C. is placed inside the double nozzle of an encrusting machine (Leon Automatic Machine Martian) with a cream having a mix temperature of −7 ° C., and is simultaneously extruded to extrude both ends. It was cut to obtain a bar-shaped ice cream having a strawberry sauce in the center and an ice cream on the outside. This was immediately cured in a freezer at -80 ° C to obtain a dense ice cream having sufficient shape retention.

(Example 3) A swollen sweet potato fiber was mixed with a mix having the same composition as in Example 1 for 10 minutes.
% By weight (0.2% by weight of sweet potato fiber in terms of solid content). An ice cream mix was prepared by adding 100% after water addition, emulsified, sterilized, cooled, and then subjected to aging in a conventional manner. Freeze this ice cream mix with an ice cream freezer and mix temperature-
The frozen strawberries are adjusted to -10 ° C from outside to inside of the double nozzle using a 7 ° C creaming machine using an insulting machine, and simultaneously extruded to form a 2cm-diameter spherical shape covered with ice cream. I was able to get. This was immediately dropped into a liquid nitrogen solution to obtain a cream having a sufficient shape retention and a dense cream structure.

[0036]

According to the present invention, a frozen dessert in which edible material is coated with ice cream having shape-retaining properties can be efficiently obtained by using an automatic encrusting machine. The flavor was excellent, keeping the shape-retaining property and the melting of ice cream.

[0037]

[Brief description of the drawings]

FIG. 1 shows the relationship between the production of a continuous layer of ice cream, the filling temperature, and the solid content.

FIG. 2 is an electron micrograph (350) of a coated frozen dessert (ice cream part) produced using sweet potato fiber.
Times).

Claims (7)

[Claims] 1. A frozen dessert produced by coating a solid or liquid edible material (including a fluid paste) at room temperature with ice creams and producing it. 2. The frozen dessert according to claim 1, wherein the dessert is produced using an encrusting machine. 3. The ice cream used has a mixed solid content of 25 to 40% by weight, and the temperature of the ice cream
The frozen dessert according to any one of claims 1-2, wherein the edible food is coated at 5 ° C to -10 ° C. 4. The temperature outside the double nozzle is from -5.degree. C. to -10.
℃, mix of ice creams having a solid content of 25 to 40% by weight, 100 mPa when the temperature is -10 ° C to 15 ° C inside
-Filled with edible material having a viscosity of s to 100,000 mPa-s, extruded at the same time, then cut at an appropriate length, and as it is or after being rounded into a spherical shape, -30 ° C to -180
3. A frozen dessert according to claim 2, wherein ice creams are hardened in an atmosphere at a temperature of ° C. and edible foods are hardened on the inside. 5. An ice cream mix prepared by adding a water-insoluble dietary fiber having a viscosity of 2,500 cP or more to a 2% suspension, and using the ice cream mix.
Frozen dessert according to any of 4 above 6. The frozen dessert according to claim 5, wherein 0.1 to 0.5% by weight of sweet potato fiber is added to the ice creams. 7. An ice cream containing 0.1 to 0.5% by weight of sweet potato fiber and 0.1 to 0.5% by weight of one or more water-soluble stabilizers (including water-soluble fiber). Item 5. Frozen dessert according to item 5.