JP2002233311A - Coated frozen dessert and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a frozen dessert coated unevenly as if its surface were stuck with a fruit flesh, peanuts or the like, and to provide a method for easily producing such a frozen dessert. SOLUTION: This coated frozen dessert is obtained by coating a frozen dessert with a crush gel.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a frozen dessert whose surface is coated in an uneven manner. In more detail, the surface is uneven as if flesh or peanuts etc. are attached,
Further, the present invention relates to a frozen dessert uniformly and uniformly coated on the whole frozen dessert and a method for easily producing the coated frozen dessert.

[0002]

2. Description of the Related Art Conventionally, as bar-type coated frozen desserts, those coated with fats and oils, chocolate and the like, and gelling agent solutions are known. Among them, in order to enhance palatability, ice bars coated with pulp, peanuts, etc. or coated in an uneven shape, instead of being uniformly coated, are widely studied.

[0003] For example, a combined frozen dessert in which a frozen dessert layer is integrally formed on the outer periphery of a core material made of an edible material, wherein the frozen dessert layer is placed in a semi-frozen frozen dessert bath containing granular frozen dessert. A combination frozen dessert characterized by being frozen and formed by rapid cooling after dipping the core material and having a random uneven surface (see Japanese Unexamined Patent Publication No. 3-22447).
Publication). However, according to this method, the temperature of the semi-frozen state (-1.5 to -5
° C) and temperature management is difficult.

[0004] In addition, as a multilayered frozen dessert containing large pulp pieces, the outer periphery of a first frozen confectionery layer containing large pulp is covered with a second frozen dessert layer containing no large pulp pieces,
The sugar content of the large-sized flesh pieces is set to 10 to 35 degrees, and the portion excluding the large-sized flesh pieces of the first frozen dessert layer contains an insoluble solid content. There is a multi-layered frozen dessert (Japanese Unexamined Patent Publication No. Sho 64-74949). However, according to this method, two coating steps are required, and the manufacturing steps are complicated.

Further, as a method for coating frozen dessert, a gelling agent solution in which a gelling agent is dissolved is set to a temperature at which the gelling agent does not gel around 40 ° C., and the frozen dessert serving as a core material is immersed in the solution.
There is a method of gelling a gelling agent solution to produce jelly-coated frozen dessert. According to this method, it is necessary to set the gelling agent solution at a temperature that does not cause gelation, and the temperature around 40 ° C., which is the gelling temperature, has a problem of bacterial growth, which is difficult in the production process. . There is also a so-called water coating method that does not contain a gelling agent or the like, but with this method, there is a sense of incongruity in the texture of the coating agent and the frozen dessert serving as the core material, and cracks occur in the coating. And there was a problem that liquid dripping occurred and coating could not be performed uniformly. Further, there is a demand for a coating method in which the coating is hardly peeled off and the finished frozen dessert has good shape retention.

[0006]

SUMMARY OF THE INVENTION The present invention has been developed in view of the above circumstances, and provides a coated frozen dessert whose surface is unevenly coated and a method for producing the coated frozen dessert by a simple method. The purpose is to:

[0007]

Means for Solving the Problems In view of the above-mentioned problems of the prior art, the present inventors have made intensive studies and found that by coating a frozen dessert with a crush gel, the surface of the dessert becomes uneven. I found that I could make frozen dessert.

Further, it has been found that when a crush gel is prepared by cooling a solution containing a gelling agent while stirring, the crush gel becomes more irregular as if flesh is attached. Further, since the gelling agent contains one or more selected from carrageenan, locust bean gum, guar gum and tamarind seed polysaccharide, the coating dries immediately after such coating, so that the workability is improved and the crash gel is improved. It was found that by immersing the frozen dessert while maintaining the temperature at 0 to 15 ° C., a good coated frozen dessert having high adhesion can be obtained. In addition, by adjusting the soluble solids to a certain ratio, it dries quickly (fast drying) at the time of coating, it is easy to fill the bag at the time of packaging, and it can be coated uniformly without dripping. I understood.

The present invention has been developed on the basis of such findings and includes the following aspects: A coated frozen dessert characterized by coating the frozen dessert with a crash gel. Item 2. Item 4. The coated frozen dessert according to item 1, wherein the crash gel is prepared by cooling a solution containing a gelling agent while stirring. Item 3. Item 3. The coated frozen dessert according to item 2, wherein the gelling agent contains at least one selected from carrageenan, locust bean gum, guar gum and tamarind seed polysaccharide. Item 4. Item 4. The coated frozen dessert according to any one of Items 1 to 3, wherein the crash gel is coated while being kept at 0 to 15 ° C. Item 5. 1 to 10% by weight of soluble solids of crush gel
Item 5. The coated frozen dessert according to any one of Items 1 to 4, which is adjusted to: Item 6. A method for producing a coated frozen dessert, wherein the frozen dessert is coated by immersing it in a crush gel, pulled out, and cooled to form an uneven surface.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention is a coated frozen dessert characterized in that the surface of the frozen dessert is made uneven by coating it with a crush gel.

The crush gel according to the present invention has an outer diameter of 3 to
It has an irregular shape of about 10 mm, is prepared in an irregular size, and has fluidity (1400 to 1700 mps, 7 ° C,
Type B rotational viscometer (Tokyo Keiki) NO. 3 rotors, 30r
pm) Gel. The crush gel may be obtained by cutting or crushing the gel, but is preferably prepared by cooling a solution containing a gelling agent with stirring. By preparing a crush gel by this method, it is possible to obtain a coated frozen dessert having good adhesion to frozen desserts and an appearance as if flesh, peanuts and the like are adhered.

As a method for preparing this crush gel,
First, a solution containing a gelling agent is prepared by heating and stirring and dissolving in a conventional manner (75 to 90 ° C. for about 5 to 20 minutes), and the solution is cooled while stirring. As for the stirring method, a commercially available stirring device may be used, or stirring may be manually performed with a stirring rod or the like.
It is preferable to adjust the thickness to about 0 mm. As a cooling method, a normal cooling method can be adopted, and water cooling (about 0 to 10 ° C.) or the like can be performed.

Next, gelling agents used for preparing crush gel include, for example, carrageenan, locust bean gum, guar gum, tamarind seed polysaccharide, tragacanth gum, tamarind gum, tara gum, karaya gum, xanthan gum, gellan gum, native gellan gum, Gum arabic, macrohomopsis gum, agar, gelatin,
It can be appropriately selected from pectin, curdlan, glucomannan, alginic acids (alginic acid, alginates) and the like. Among them, one or more selected from carrageenan, locust bean gum, guar gum, and tamarind seed polysaccharide are preferable, and a gelling agent composed of this combination is more preferable. This gelling agent can be obtained commercially, for example, Sanvest YK-502 or Bistop D-1 manufactured by Saneigen FFI Co., Ltd.
538 can be used in combination. This is because a good uneven coating can be obtained by this combination.

Further, the crush gel of the present invention adjusts the soluble solid content (Brix) to 1 to 10% by weight, more preferably 1 to 3% by weight. By adjusting to the solid content, at the time of coating, immediately dry (quick drying),
This is because the bag can be easily filled at the time of packaging, and can be uniformly coated without dripping.

[0015] When the frozen dessert is coated (dipped, sprayed, coated, etc.) on the crush gel, it is 0 to 15 ° C, preferably 0 to 15 ° C.
It is preferable to keep the temperature at about 5 ° C. By performing coating at this temperature, it is possible to perform good coating with good adhesion and unevenness such as pulp or the like adhered. If the temperature is higher than this, the temperature at which the crushed gel gels is around 20 ° C., and after the crushed gel is made, a heating step is required. Not suitable because there is. On the other hand, if the temperature is lower than this, the crush gel itself may be frozen, and it is difficult to uniformly coat the unevenness, which is not preferable. By setting the temperature as low as possible without freezing, the adhesion of the coating is good and a good coating can be obtained.

The frozen dessert as the core of the coated frozen dessert of the present invention can have various constitutions depending on the intended product, for example, ice creams (ice cream, ice milk, lacto ice); sherbet; shaved ice, etc. Frozen dessert;
Frozen yogurt and the like. Among them, a product that can be used as an ice candy or an ice bar type product is preferable from the property of coating.

The coated frozen dessert of the present invention can have the same structure as that of a normal frozen dessert, except that the coated frozen dessert is coated with the above-mentioned crash gel. That is, as long as the effects of the present invention are exhibited, water, fats and oils, proteins,
A mixture obtained by mixing and melting an additive material selected from saccharides, non-fat milk solids, flavors, pigments, emulsifiers, stabilizers, antioxidants, and the like at a predetermined ratio can be used.

As fats and oils, one or two or more of vegetable fats, butters, milk fats, or fractionated fats, hardened fats, transesterified fats and the like can be used. Examples of vegetable oils include coconut oil, palm oil, soybean oil, rapeseed oil, cottonseed oil, corn oil, sunflower oil, olive oil, safflower oil, palm kernel oil and the like. Of the above, usually, fats and oils having a relatively high palmitic acid content, such as palm oil and coconut oil, are preferably used. When these fats and oils are used, the compatibility with the glycerin difatty acid ester is good, and the texture and flavor, such as the mouth-melting feeling, of the obtained frozen dessert are further improved.

As the protein, a protein derived from a water-soluble milk such as milk, skim milk powder, whole fat milk powder, whole fat sweetened condensed milk, defatted sweetened condensed milk or fresh cream, and a protein derived from an egg are usually preferably used.

Examples of the saccharide include sugars such as sucrose, isomerized sugar, lactose, maltose, glucose, fructose, invert sugar, starch syrup, powdered starch syrup, reduced malt syrup, honey, trehalose, palatinose, D-xylose; Sugar alcohols such as xylitol, sorbitol, maltitol, and erythritol; saccharin sodium, cyclamate and salts thereof, acesulfame K, thaumatin, aspartame,
High-sweetness sweeteners such as sucralose, alitame and stevioside contained in stevia extract can be mentioned.

Examples of the emulsifier include organic acid monoglycerides such as citric acid and lactic acid, glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin and the like. To
They can be used together to the extent that the effects of the present invention are not impaired.

Examples of the stabilizer include locust bean gum, tragacanth gum, tamarind gum, tara gum,
Gum materials such as karaya gum, xanthan gum, gellan gum, native gellan gum, guar gum, gum arabic, macrohomopsis gum; carrageenan, agar, gelatin,
Pectin, curdlan, glucomannan, alginic acids (alginic acid, alginates); CMC, microcrystalline cellulose, soybean polysaccharides and the like. In addition, flavors and pigments that are added to known ice cream fabrics are selected and used.

The coated frozen dessert according to the present invention is obtained by coating (dipping, spraying, coating, etc.) the frozen dessert serving as the core material on the crush gel. The frozen dessert serving as the core material can be produced by an ordinary method, but preferably has an overrun of 0 to 150%. If the overrun is 150%, the frozen dessert as the core material undesirably melts in the course of immersion in the crush gel, which is not preferable. The core material has a surface temperature of 1
The temperature may be 5 ° C. or less, and more preferably, after pre-cooling to −5 ° C. or less, it is preferable to immerse the material in a crush gel. When immersed, the crash gel has good adhesion and is particularly preferred.

According to the present invention, a coated frozen dessert whose surface is unevenly coated can be manufactured by a simple method. In addition, such a crush gel has a property of quickly drying (quick drying) when coated, so that it can be easily filled into a bag at the time of packaging, and the core of the frozen dessert is coated evenly and unevenly without dripping. Now you can.

[0025]

EXAMPLES The contents of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited to these examples. In the description, “parts” indicate “parts by weight” and “*” indicates that manufactured by San-Ei Gen FFI Co., Ltd.

Example 1, Comparative Example 1: Preparation of Soda Shaved Ice Bar Shaved Ice Syrup Prescription Part Sugar 16.0 Fructose Dextrose Liquid Sugar 24.0 Citric Acid (Crystal) N * 0.4 Sunbest KA-1 * 0.4 Dye (Blue No. 1 *) 0.0004 Fragrance (Lemonade Essence No. 2 *) 0.25 Fragrance (Lemon Essence No. 52318 (N) *) 0.1 Total amount 100

Crush gel formulation part Powder syrup 1.0 Sucralose * 0.03 Citric acid (crystal) N * 0.2 Gelling agent (bistop D-1538 *) 0.4 (containing guar gum and tamarind seed polysaccharide) Gelling agent (San Nice YK-502 *) 0.5 (carrageenan, locust bean gum, containing calcium lactate) Fragrance (lemonade essence N0.2 *) 0.125 Fragrance (lemon essence NO.52318 (N) *) 05 perfume (cooling flavor BF-67426 *) 0.06 total amount 100

A syrup was prepared by a conventional method according to the recipe of the shaved ice syrup, and the syrup and the shaved ice were combined at a ratio of 1: 1 and then hardened in a mold to prepare a frozen dessert core material. In the crush gel formulation, excluding citric acid and fragrance, heat and dissolve at 80 ° C. for 10 minutes, and then add citric acid and fragrance and stir with water cooling (5 ° C.)
A crush gel of about 3 to 10 mm was prepared. This 5
Soak the frozen dessert core material in the crush gel held at ℃,
After being raised, it was quickly frozen on dry ice to obtain a soda shaved ice bar.

Further, coating was performed while changing the temperature of the crush gel, and the adhesion rate of the crush gel was measured. The results are shown in Table 1.

[0030]

[Table 1]

As can be seen from Table 1, a good adhesion rate was exhibited particularly at 0 to 5 ° C.

Claims (6)

[Claims] 1. A coated frozen dessert characterized by being coated with a crush gel. 2. The coated frozen dessert according to claim 1, wherein the crash gel is prepared by cooling a solution containing a gelling agent while stirring. 3. The coated frozen dessert according to claim 2, wherein the gelling agent contains at least one selected from carrageenan, locust bean gum, guar gum and tamarind seed polysaccharide. 4. The coated frozen dessert according to claim 1, wherein the crushed gel is coated while being kept at 0 to 15 ° C. 5. The crushed gel having a soluble solid content of 1 to 10
The coated frozen dessert according to any one of claims 1 to 4, wherein the coated frozen dessert is adjusted to weight%. 6. A method for producing a coated frozen dessert, wherein the frozen dessert is coated by immersing it in a crush gel, drawn out and cooled, whereby the surface becomes uneven.