JP2006025614A - Coated frozen confectionery - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide coated frozen confectionery a coating part of which turns to have such palate feeling as to be refreshingly crushed when eaten so as to make an eater enjoy contrast in palate feeling between the coating part and the confectionery inside, having no dripping or the like, excellent in adhesion of the coating part to the confectionery inside and flaking properties when eaten, and uniformly coated. <P>SOLUTION: The coated frozen confectionery is coated with a coating composition comprising fluid gel having an amount of a water-soluble solid of 0.3-10 wt.% and an average diameter of ≤1 mm. The coating composition comprises at least one kind selected from deacylation-type gellant gum, pectin, agar, carrageenan and Locust bean gum. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a coated frozen dessert. Specifically, when the food is eaten, the coated part is refreshingly crushed and you can enjoy the contrast of the texture with the internal frozen confectionery. On the other hand, the present invention relates to a coated frozen dessert that is excellent in adhesion at the time of manufacture and peelability at the time of eating and can be uniformly coated.

  Conventionally, as a bar-type coated frozen confectionery, a coated frozen confectionery coated with an oil / fat coating, a chocolate coating, a water coating, or a gelling agent solution is known. In these frozen dessert coatings, the texture between the coating and the frozen dessert serving as the core material may be uncomfortable, and problems such as dripping and cracking may occur. Various studies have been made to solve this problem.

  For example, a crush gel of about 3-10 mm is prepared by cooling a solution containing a gelling agent containing at least one selected from carrageenan, locust bean gum, guar gum, tamarind seed gum, etc. There is a coated frozen confectionery (Patent Document 1). However, this coating method is a method for making the surface as rough as if the flesh and crunch are attached to the surface, and is not intended for coating so as to be a uniform surface.

  Further, as a method for producing ice confectionery, it is characterized in that the fluid gel obtained is frozen by cooling to a temperature below the gelation point of the gelling agent while stirring the aqueous solution containing the gelling agent and heated and dissolved. A method for producing frozen ice confectionery (Patent Document 2) is known. However, there is no description of the use of frozen confectionery as a coating agent.

Japanese Patent Laid-Open No. 2002-233311 JP-A-8-252067

  The present invention has been developed in view of such circumstances, and when coated, the coating part is refreshingly crushed and enjoys a contrast of texture with the internal frozen confectionery, which is required for ordinary coated frozen confectionery. An object of the present invention is to provide a coated frozen confectionery that is free from dripping, has excellent adhesion to the frozen confectionery inside the coating part, and has excellent peelability at the time of eating and can be coated uniformly.

  In view of the above-mentioned problems of the prior art, the present inventors have conducted intensive research. As a coating agent for frozen desserts, the water-soluble solid content is 0.3 to 10% by weight, and the fluidity has an average diameter of 1 mm or less. By using a coating composition consisting of gel, you can enjoy the contrast of the texture with the internal frozen confectionery, there is no dripping, etc. required for ordinary coated frozen confectionery, and it adheres to the frozen confectionery inside the coated part at the time of production It has been found that a coated frozen dessert that can be coated uniformly and has excellent properties and peelability during eating. Further, the coating composition contains one or more selected from deacylated gellan gum, pectin, agar, carrageenan and locust bean gum, so that the coated frozen dessert can further enjoy a texture contrast with the internal frozen dessert. I found out that I can do it.

The present invention relates to a coated frozen dessert having the following aspects;
Item 1. A coated frozen dessert having a water-soluble solid content of 0.3 to 10% by weight and coated with a coating composition comprising a flowable gel having an average diameter of 1 mm or less.
Item 2. The coated frozen confection according to claim 1, comprising one or more selected from deacylated gellan gum, pectin, agar, carrageenan and locust bean gum in the coating composition.

  According to the present invention, when the food is eaten, the coated portion becomes a texture that can be crushed exhilaratingly, the contrast of the texture with the internal frozen confectionery can be enjoyed, and there is no dripping or the like required for ordinary coated frozen confectionery. On the other hand, it is excellent in adhesion at the time of manufacture and releasability at the time of eating, and a coated frozen confectionery that can be coated uniformly can be produced.

  The coated frozen dessert of the present invention is characterized in that it is coated with a coating composition comprising a flowable gel having a water-soluble solid content of 0.3 to 10% by weight and an average diameter of 1 mm or less.

  Although it is a coating composition used for the frozen dessert coating of this invention, water-soluble solid content (Brix) is 0.03 to 10 weight%, More preferably, it is 1 to 5 weight%, More preferably, it is 2 to 4 weight% Can be adjusted. By adjusting to this solid content, it dries quickly at the time of coating (fast-drying), facilitates filling into the bag at the time of packaging, and can be uniformly coated without dripping. The water-soluble solid content is adjusted by adjusting the raw materials to be used and the amount added.

  In the present invention, the coating composition contains one or more selected from deacylated gellan gum, pectin, agar, carrageenan and locust bean gum. When using carrageenan and locust bean gum, use a combination of both. Of these, deacylated gellan gum is preferably used as an essential component. According to the present invention, it is possible to prepare a coated portion of a frozen confectionery that has a good texture that can be crisp when eaten, but by using deacylated gellan gum as an essential component, a more pleasing texture Can be granted. The amount added to one or more coating compositions selected from deacylated gellan gum, pectin, agar, carrageenan and locust bean gum is 0.02 to 1% by weight, preferably 0.1 to 0. 5% by weight.

  Furthermore, in addition to deacylated gellan gum, pectin, agar, carrageenan and locust bean gum, tamarind seed gum, HM pectin, gelatin, alginic acid, as long as the good texture that can be crisp when eaten according to the present invention is not impaired. And its salts, xanthan gum, gelatin, native gellan gum, guar gum, tragacanth gum, tara gum, karaya gum, gum arabic, macrohomopsis gum, etc., glucomannan, psyllium gum, curdlan, pullulan, methylcellulose (MC), hydroxypropyl From cellulose derivatives such as methylcellulose (HPMC) and carboxymethylcellulose (CMC) sodium, microcrystalline cellulose, soybean polysaccharide, processed and modified starch, unprocessed and unmodified starch (raw starch), etc. It can also be used in combination with one or more barrel. In addition, when using deacyl type | mold gellan gum, the combination with tamarind seed gum can be illustrated as a preferable combination.

  As the fluidity of the fluidity gel of the coating composition used for the frozen dessert coating of the present invention, the viscosity at 5 ° C. is specifically 100 to 1000 mps (B-type rotational viscosity). It becomes a gel having a fluidity of about (total (Tokyo Keiki) NO.3 rotor, 30 rpm).

  As a method for preparing a coating composition used for coating frozen dessert, first, when using a deacylated gellan gum, the average is obtained in the presence of a gelling agent containing the deacylated gellan gum and an acid and / or an alkaline earth metal salt. A flowable gel having a diameter of 1 mm or less is prepared, and the following three methods can be exemplified.

  First, as a first method, a gelling agent containing deacylated gellan gum and an aqueous solution containing an acid and / or alkaline earth metal salt and heated and dissolved are stirred and cooled to below the gelation point of the gelling agent. This is a method for preparing a flowable gel having an average diameter of 1 mm or less. A gelling agent containing deacylated gellan gum is added to water and dissolved by heating, and then an acid and / or alkaline earth metal salt is added and dissolved therein, and this aqueous solution is stirred and cooled to below the gelation point of the gelling agent. Then, a uniform and smooth fluid gel is obtained.

  Examples of the conditions for heating and dissolving the solution containing the gelling agent include 68 to 95 ° C. and about 5 to 30 minutes. Moreover, although it cools to below the gelling point of a gelatinizer, since the gelation temperature of a deacyl type gellan gum is 30-40 degreeC normally, it is preferable to specifically cool to about 5-40 degreeC. Although it is a grade of the stirring at the time of cooling, it should just be able to stir to such an extent that a fluid gel with an average diameter of 1 mm or less can be prepared. For example, stirring with a commercially available stirrer, stirring with a homogenizer, and the like can be given.

  As a second method, an aqueous solution containing a gelling agent containing deacylated gellan gum and dissolved by heating is cooled to below the gelation point of the gelling agent, and then the acid and / or alkaline earth metal salt is added while stirring. It is a method obtained by adding. The conditions for heating and dissolving the solution containing the gelling agent, and the conditions for cooling and stirring are the same as described above.

  As a third method, after a gelling agent containing deacylated gellan gum and a solution containing an acid and / or an alkaline earth metal salt are heated using an ultra-high temperature heat sterilization method, the gelling agent is gelled. This is a method for preparing a flowable gel having an average diameter of 1 mm or less by cooling to a point or less. Here, the ultra-high temperature heat sterilization method is a method used for heat sterilization of liquid products such as milk, but can also be applied in the manufacture of frozen desserts. Usually, in a frozen dessert, it is performed under conditions of about 90 to 95 ° C. for 15 to 20 seconds in a heating unit, cooled to a target temperature in a cooling unit, and transferred to the next step such as filling. In the case of producing jelly by this method, a dispersion containing a gelling agent may be used only for sterilizing an aqueous solution of a gelling agent, or a method of simultaneously sterilizing and dissolving in a heating part. In any of these methods, the fluid gel can be prepared by adjusting the temperature of the cooling section to a temperature below the gelation point of the gelling agent, specifically about 5 to 40 ° C. and taking it out.

  The acid and / or alkaline earth metal salt used is an organic acid or salt such as citric acid, trisodium citrate, tartaric acid, sodium tartrate, malic acid, sodium malate, lactic acid, sodium lactate, etc. In addition to organic acids and sodium salts of organic acids, food materials containing acids such as fruit juice can be listed. Examples of alkaline earth metal salts include calcium salts and magnesium salts, with calcium salts being preferred. Examples of calcium salts include calcium lactate, calcium chloride, tricalcium phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, calcium gluconate, calcium carbonate, calcium citrate, calcium hydroxide, calcium pantothenate, pyrophosphate It can be used in the form of water-soluble calcium salts such as calcium dihydrogen and calcium sulfate, or can be used in the form of animal and vegetable milks such as milk and soy milk, and these dairy products. In the present invention, one or more of these acids and alkali metal salts can be appropriately selected and used.

  The addition amount of the acid and / or alkaline earth metal salt can be appropriately adjusted depending on the type of the alkaline earth metal salt used and the addition amount of the gelling agent. For example, in the case of adding an acid, in the case of citric acid, 0.01 to 1% by weight, more preferably 0.05 to 0.5% by weight in the fluid gel can be mentioned. Moreover, when adding an alkaline earth metal salt, it is added as 0.001 to 0.5 weight%, more preferably 0.01 to 0.1 weight% as calcium in fluid gel. preferable. For example, when calcium lactate (pentahydrate) is added as a calcium salt, 0.01 to 5% by weight, preferably 0.1 to 1.0% by weight, can be exemplified with respect to the flowable gel. In the present invention, only an acid or only an alkaline earth metal salt may be added, or both may be added.

  Furthermore, trisodium citrate may be added as a solubilizing agent to aid dissolution of deacylated gellan gum in water. By adding trisodium citrate, the temperature at the time of dissolution can be kept as low as about 70 to 80 ° C. Examples of the amount of trisodium citrate added to the fluid gel include about 0.1 to 0.5% by weight.

  Next, when pectin is used to prepare a coating composition, for example, LM pectin such as Slendid 100 (CP Kelco) that forms a fine granular gel with alkaline earth metal ions in water, particles swell in water. Thus, HM pectin such as Slendide 200 (CP Kelco) that forms a fine granular gel is preferable. When the former is used, while stirring the gelling agent solution containing the pectin, an alkaline earth metal salt solution is added to prepare a fluid gel having an average diameter of 1 mm or less. When using the latter, a solution gel to which the pectin is added is appropriately stirred to prepare a fluid gel having an average diameter of 1 mm or less.

  Further, when using agar or combining carrageenan and locust bean gum at the time of preparing the coating composition, the gelling agent is gelled while stirring an aqueous solution containing the raw materials containing these. A method of preparing a flowable gel having an average diameter of 1 mm or less by cooling to a point or less is preferred.

  In addition, the coating composition can contain the raw materials normally used for frozen desserts. For example, additive materials selected from commonly known materials such as water, fats and oils, milk solids, sugars, flavoring agents, coloring agents, emulsifiers, stabilizers and the like can be blended at a predetermined ratio.

  The coated frozen dessert according to the present invention is prepared by coating (immersing, spraying, applying, etc.) the above-described coating composition on a frozen dessert serving as a core. When coating, it is preferable to keep at 0 to 15 ° C, preferably about 0 to 5 ° C. By coating at this temperature, the frozen confectionery serving as the core agent does not melt, and the adhesion is good and the coating can be performed uniformly.

  In the present invention, a frozen dessert serving as a core material is prepared in advance, and the prepared fluid gel of the present invention may be coated (immersion, spraying, coating, etc.), or a so-called split manufacturing method, In other words, the coating composition may be pre-filled in an ice tube, the unfrozen coating composition is sucked, a cell is formed, and a mixture of frozen confectionery serving as a core material is filled therein and cured. . Moreover, although the frozen dessert used as a core agent can be manufactured by a conventional method, a thing with an overrun of 0 to 150% is preferable. When the overrun is 150%, it is not preferable because the frozen dessert serving as the core material dissolves in the middle when immersed in the fluid gel.

  The frozen dessert serving as the core of the coated frozen dessert of the present invention can have various configurations depending on the target product, for example, ice cream (ice cream, ice milk, lacto ice); sorbet; ice confectionery such as shaved ice; Yogurt and the like. Among these, what can be made into an ice bar type product is preferable from the property to coat | cover. Furthermore, the structure similar to a normal frozen dessert can be taken. That is, as long as the effects of the present invention are exhibited, an additive material selected from water, fats and oils, proteins, carbohydrates, non-fat milk solids, fragrances, pigments, emulsifiers, stabilizers, antioxidants, and the like are added at a predetermined ratio. What was mixed and melted by using can be used.

  As fats and oils, one or two or more kinds of vegetable oils and fats, butter, milk fat, fractionated fats and oils, hardened fats and oils, transesterified fats and the like can be used in combination. Examples of vegetable oils include coconut oil, palm oil, soybean oil, rapeseed oil, cottonseed oil, corn oil, sunflower oil, olive oil, safflower oil, and palm kernel oil. Of the above, oils with a relatively high palmitic acid content such as palm oil and palm oil are preferably used. This is because when these fats and oils are used, the compatibility with the glycerin difatty acid ester is good, and the texture and flavor of the resulting frozen confectionery such as a mouth melting feeling are further improved.

  As the protein, usually, a protein derived from water-soluble milk such as cow's milk, skim milk powder, whole milk powder, whole fat sweetened condensed milk, skimmed sweetened condensed milk or fresh cream, or egg derived protein is preferably used.

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

  Examples of emulsifiers include organic acid monoglycerides such as citric acid or lactic acid, glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and lecithin. They can be used in combination as long as the effects of the invention are not impaired.

  Stabilizers include xanthan gum, guar gum, tara gum, locust bean gum, tamarind seed gum, psyllium seed gum, soy polysaccharides, gum arabic, tragacanth gum, karaya gum, pectin, glucomannan, carrageenan, agar, alginic acids (alginic acid, alginates ), Deacylated gellan gum, native gellan gum, curdlan, pullulan, macrohomopsis gum, methylcellulose (MC), hydroxypropylmethylcellulose (HPMC), cellulose derivatives such as sodium carboxymethylcellulose (CMC), microcrystalline cellulose, fermented cellulose, Polysaccharides such as modified starch, modified starch, raw and unmodified raw starch, gelatin, milk-derived protein, egg-derived protein, soy protein, wheat protein It is possible to use the protein material. These polysaccharides and protein materials can be used in any of purified products, unpurified products, and low molecular weight products (acid degradation, enzymatic degradation).

  In addition, fragrances and pigments that are added to a known ice cream dough are selected and used.

  Hereinafter, the content 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. Unless otherwise stated, the unit is in parts by weight, and those marked with “*” are manufactured by San-Ei Gen FFI Co., Ltd., and “*” in the text is San-Ei Gen FFI shares. Indicates the registered trademark of the company.

Example 1: Kiwi fruit ice bar (1)
1. Preparation of center part Weighed according to the following prescription, and prepared a yogurt-flavored ice bar used for the center part by an ordinary method (overrun 80%).

Center part prescription part whole fat sweetened condensed milk 12.25
Butter 2.5
Nonfat dry milk 5.0
Palm oil 3.5
Sugar 9.0
Minamata 6.25
Stabilizer (Sun Best * NN-436 *) 0.3
Emulsifier (homogen * DM *) 0.3
Dye (Carotene Base No. 9400-SV *) 0.05
Fragrance (Yogurt Flavor NO.73592 *) 0.2
Fragrance (Multihancer * NO.1 *) 0.05
100 in water

2. Preparation of coating liquid In the following formulation, add a powder mixture of sugar, sucralose and gelling agent to water, dissolve by heating at 80 ° C. for 10 minutes, cool to 5 ° C., and then stir citric acid, pigment, fragrance and small amount Add calcium lactate solution dissolved in hot water and cooled to 5 ° C. After correcting for the total amount, a homogenizer (0 kgf / cm ² ) was applied to prepare a coating liquid comprising a kiwi-flavored fluid gel (average diameter of 1 mm or less).

Coating liquid prescription part sugar 2.0
Sucralose 0.02
Calcium lactate 0.1
Citric acid 0.2
Gelling agent (San Nice * YK-151 *, gellan gum 65%, tamarind seed gum 3%, trisodium citrate 12.5% contained) 0.3
Dye (melon color L *) 0.05
Fragrance (Kiwi Flavor No. 78815 *) 0.2
100 in water

3. Preparation of coated frozen confectionery While the coating liquid prepared in 2 was kept at 5 ° C., the ice bar prepared in 1 was dipped and pulled up, and then rapidly frozen in liquid nitrogen to obtain a kiwifruit ice bar.
The obtained ice bar of Example 1 can be coated uniformly, and has a refreshing and good texture that allows the kiwifruit part of the coating to be crisp, and has a delicious ice bar that matches the yogurt flavor of the center part. became.

Example 2: Kiwi fruit ice bar (2)
1. Preparation of frozen dessert mix Weighed according to the following prescription and prepared a yogurt-flavored frozen dessert mix by an ordinary method (overrun 80%).

Center part prescription part whole fat sweetened condensed milk 12.25
Butter 2.5
Nonfat dry milk 5.0
Refined palm oil 3.5
Sugar 7.0
Minamata 6.0
First lactic acid (50%; made by Daiichi Fine Chemical) 0.7
Frozen Mill Cup (Tsukuba Dairy) 3.0
Stabilizer (Sunbest * SHM-1 (A) *) 0.5
Emulsifier (homogen * DM *) 0.3
Fragrance (yogurt flavor NO.73592 *) 0.1
100 in water

2. Preparation of coating liquid Of the following formulation, after adding a powder mixture of sugar, sucralose and gelling agent to water, heating and dissolving at 80 ° C. for 10 minutes, adding and dissolving a calcium lactate solution dissolved in a small amount of hot water, Cool to 5 ° C. with stirring and add citric acid, dye and fragrance. After correcting for the total amount, a homogenizer (0 kgf / cm ² ) was applied to prepare a coating liquid comprising a kiwi-flavored fluid gel (average diameter of 1 mm or less).

Coating part prescription part sugar 2.0
Sucralose * 0.025
Calcium lactate 0.1
Citric acid (anhydrous) N * 0.15
Kiwi fruit transparent concentrated juice 1.5
Gelling agent (San Nice * YK-151 *, gellan gum 65%, tamarind seed gum 3%, trisodium citrate 12.5% contained) 0.3
Dye (San Yellow * NO.2 AU *) 0.07
Dye (Sun Red * YM *) 0.005
Fragrance (Kiwi Flavor No. 78815 *) 0.2
100 in water

3. Preparation of coated frozen dessert Fill the ice tube with the coating solution prepared in 2 and create a cell by sucking the unfrozen coating solution and prepare the coating part first, and then add the frozen dessert mix prepared in 1 in the coating part. And a bar was inserted, and the upper part was filled with a coating solution to obtain a kiwifruit ice bar.

  The obtained ice bar of Example 2 can be coated uniformly, and the kiwi fruit part of the coating part has a refreshing and good texture that can be played as a gold kiwi type crispy and matches the yogurt flavor of the center part. It became a delicious ice bar.

Example 3: Kiwi fruit ice bar (3)
1. The same frozen dessert mix as in Example 2 is used.

2. Preparation of coating solution In the following formulation, add a powder mixture of sugar, sucralose and gelling agent to water, heat and dissolve at 80 ° C for 10 minutes, add calcium lactate solution dissolved in a small amount of hot water and the remaining ingredients. After dissolution, the total amount is corrected, and the coating liquid is composed of a kiwi-flavored fluid gel (average diameter of 1 mm or less) using an ultra-high temperature heat sterilization method (UHT) under conditions of a heating unit of 95 ° C. and a take-off temperature of 10 ° C. Was prepared.

Coating part prescription part sugar 2.0
Sucralose * 0.025
Calcium lactate 0.1
Citric acid (anhydrous) N * 0.15
Kiwi fruit transparent concentrated juice 1.5
Gelling agent (San Nice * YK-151 *, gellan gum 65%, tamarind seed gum 3%, trisodium citrate 12.5% contained) 0.3
Dye (Sunero * NO.2 AU *) 0.02
Dye (melon color L *) 0.04
Fragrance (Kiwi Flavor No. 78495 *) 0.2
100 in water

3. Preparation of coated frozen dessert Fill the ice tube with the coating solution prepared in 2 and create a cell by sucking the unfrozen coating solution and prepare the coating part first, and then add the frozen dessert mix prepared in 1 in the coating part. The bar was inserted and the upper part was filled with the coating liquid to obtain a kiwifruit ice bar.

  The obtained ice bar of Example 3 is a delicious ice bar that can be uniformly coated, and has a refreshing and good texture that allows the kiwi fruit part of the coating part to be crisp, and matches the yogurt flavor of the center part. It became.

Example 4: Kiwi fruit ice bar (4)
1. The same frozen dessert mix as in Example 2 is used.

2. Preparation of coating solution In the following formulation, add a powder mixture of sugar, sucralose and gelling agent to water, heat and dissolve at 80 ° C for 10 minutes, add calcium lactate solution dissolved in a small amount of hot water and the remaining ingredients. After dissolution, the total amount was corrected and cooled to 5 ° C. with stirring to prepare a coating liquid composed of kiwi-flavored fluid gel (average diameter of 1 mm or less).

Coating part prescription part sugar 2.0
Sucralose * 0.025
Calcium lactate 0.1
Citric acid (anhydrous) N * 0.15
Kiwi fruit transparent concentrated juice 1.5
Gelling agent (Bistop * D-1382 *, 100% pectin) 0.5
Dye (San Yellow * NO.2 AU *) 0.07
Dye (Sun Red * YM *) 0.005
Fragrance (Kiwi Flavor No. 78815 *) 0.2
100 in water

3. Preparation of coated frozen dessert Fill the ice tube with the coating solution prepared in 2 and create a cell by sucking the unfrozen coating solution and prepare the coating part first, and then add the frozen dessert mix prepared in 1 in the coating part. The bar was inserted and the upper part was filled with the coating liquid to obtain a kiwifruit ice bar.

  The obtained ice bar of Example 4 could be uniformly coated. In addition, the refreshing and good texture that the kiwifruit part of the coating part can play as crispy is inferior to Examples 1 to 3 using the deacylated gellan gum, but the delicious ice bar that matches the yogurt flavor of the center part became.

Example 5: Kiwi fruit ice bar (5)
1. The same frozen dessert mix as in Example 2 is used.

2. Preparation of coating solution Add the powder mixture of sugar, sucralose and gelling agent to water in the following formulation, heat and dissolve at 90 ° C for 10 minutes, cool to 40 ° C, add the remaining ingredients, and correct the total amount. Then, the mixture was cooled to 5 ° C. with stirring to prepare a coating liquid composed of a kiwi-flavored fluid gel (average diameter of 1 mm or less).

Coating part prescription part sugar 2.0
Sucralose * 0.025
Citric acid (anhydrous) N * 0.15
Kiwi fruit transparent concentrated juice 1.5
Gelling agent (Gel-up * J-1630 *, agar 100%) 0.5
Dye (San Yellow * NO.2 AU *) 0.07
Dye (Sun Red * YM *) 0.005
Fragrance (Kiwi Flavor No. 78815 *) 0.2
100 in water

3. Preparation of coated frozen dessert Fill the ice tube with the coating solution prepared in 2 and create a cell by sucking the unfrozen coating solution and prepare the coating part first, and then add the frozen dessert mix prepared in 1 in the coating part. The bar was inserted and the upper part was filled with the coating liquid to obtain a kiwifruit ice bar.

  The obtained ice bar of Example 4 could be uniformly coated. In addition, the refreshing and good texture that the kiwifruit part of the coating part can play as crispy is inferior to Examples 1 to 3 using the deacylated gellan gum, but the delicious ice bar that matches the yogurt flavor of the center part became. Further, the texture was slightly softer than the coatings of Examples 1 to 3 using deacylated gellan gum.

Example 6: Kiwi fruit ice bar (6)
1. The same frozen dessert mix as in Example 2 is used.

2. Preparation of coating solution Add the powder mixture of sugar, sucralose and gelling agent to water in the following formulation, heat and dissolve at 90 ° C for 10 minutes, cool to 40 ° C, add the remaining ingredients, and correct the total amount. Then, the mixture was cooled to 5 ° C. with stirring to prepare a coating liquid composed of a kiwi-flavored fluid gel (average diameter of 1 mm or less).

Coating part prescription part sugar 2.0
Sucralose * 0.025
Citric acid (anhydrous) N * 0.15
Kiwi fruit transparent concentrated juice 1.5
Gelling agent (gel up * WA-1 *, carrageenan, locust bean gum combined, about 50%) 1.0
Dye (San Yellow * NO.2 AU *) 0.07
Dye (Sun Red * YM *) 0.005
Fragrance (Kiwi Flavor No. 78815 *) 0.2
100 in water

3. Preparation of coated frozen dessert Fill the ice tube with the coating solution prepared in 2 and create a cell by sucking the unfrozen coating solution and prepare the coating part first, and then add the frozen dessert mix prepared in 1 in the coating part. The bar was inserted and the upper part was filled with the coating liquid to obtain a kiwifruit ice bar.

  The obtained ice bar of Example 6 was uniformly coated. In addition, the refreshing and good texture that the kiwifruit part of the coating part can play as crispy is inferior to Examples 1 to 3 using the deacylated gellan gum, but the delicious ice bar that matches the yogurt flavor of the center part became.

If you eat it, the coated part will feel refreshingly crushed, you can enjoy the contrast of the texture with the internal frozen confectionery, there is no dripping, which is required for normal coated frozen confectionery, and when manufacturing the frozen confection inside the coated part A coated frozen dessert that can be coated uniformly and has excellent adhesion and peelability during eating.

Claims (2)

A coated frozen dessert having a water-soluble solid content of 0.3 to 10% by weight and coated with a coating composition comprising a flowable gel having an average diameter of 1 mm or less. The coated frozen confection according to claim 1, comprising one or more selected from deacylated gellan gum, pectin, agar, carrageenan and locust bean gum in the coating composition.