JP2010046015A - Multilayer-structured frozen confectionery and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a multilayer-structured frozen confectionery product where a main filling material is formed into a more diversified shape, and a more diversified sub-filling material is filled, or the combined shape of more diversified main/sub filling materials is formed. <P>SOLUTION: The multilayer-structured frozen confectionery is produced by pressing the recessed part of a formed member cooled to have a surface temperature of -90 to -120°C using cooling medium such as liquid nitrogen against the main filling material to be formed, and utilizing the formed condition to fill the sub-filling material. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

   The present invention relates to a method for producing frozen desserts.

Combined with the individualization of food, frozen desserts are not only products with a single flavor, such as the traditional vanilla ice cream, but also a large number of products made by combining various ingredients. Especially for cup ice products, many frozen desserts are sold in which a frozen mix is filled into a cup and then combined with other ingredients such as fruit sauce, chocolate, peanuts, and crushed biscuits. Various methods for using different frozen confectionery materials and ingredients other than the frozen confectionery materials have been disclosed, and as a main method, the main frozen confectionery material is molded using a molded member, and the auxiliary filling material is used by using the molded frozen confectionery material A filling method (Patent Document 1) is known.
Japanese Patent Laid-Open No. 11-225679

However, when this method is used, there is a problem that it is difficult to fill a concave portion with a certain amount of other frozen confectionery material or ingredients other than the frozen confectionery material because the concave portion cannot be formed according to the shape of the molded member.
Accordingly, an object of the present invention is to provide a method for filling a recess with a certain amount of frozen confectionery material or ingredients other than the frozen confectionery material.

The inventors of the present invention cause the above problem by heating the mold, so that the frozen confectionery material in contact with the mold at the time of molding melts and the molding is not maintained. The present invention has been completed under the assumption that it will be difficult. That is, this invention provides the following manufacturing methods.
Item 1. A method for producing a frozen dessert comprising a plurality of fillers,
(1) The process of filling the first frozen dessert material into the mold,
(2) A step of forming a recess in a part of the filled first frozen dessert material with a molded member cooled to a surface temperature of −90 ° C. or lower,
(3) a step of filling the formed recess with ingredients other than the second frozen dessert or frozen dessert;
A method for producing frozen desserts.

According to the present invention, the first frozen confectionery material can be formed with a recess according to the shape of the molded member, so that a certain amount of ingredients other than the second frozen confectionery material or the frozen confectionery material can be filled in the recess. By being able to create a recess that conforms to the shape of the molded member, for example, in the case of a cylindrical shape, it is possible to make an elongated hole having the same cross-sectional area up to a position close to the bottom surface. If this center is filled with another filling such as ice cream, fruit sauce, jam, etc., as you eat cup ice, the filling will continue to be at the same ratio to the bottom filling and the main filling that surrounds it. . For example, in a vanilla ice cream with a fruit sauce in the center, it is often heard that "the fruit sauce gets thinner as you go to the bottom", and in shaved ice ice with condensed milk sauce, Many say, "I don't have any source." According to the present invention, these dissatisfied voices can be resolved.

In addition, by using a molded member whose surface temperature is cooled to −90 ° C. or lower, the frozen confectionery material in contact with the molded member at the time of molding is not melted by heat, and the first frozen confectionery material dissolves and refreezes. The poor texture caused by doing so can be eliminated.

Moreover, since the cooling process after a shaping | molding required when using the heated shaping | molding member is unnecessary, a manufacturing facility can be simplified.

   Hereinafter, the present invention will be described in detail.

   The frozen confectionery referred to in the present invention refers to ice cream or ice confectionery as referred to in the Ministerial Ordinance on Milk and Milk Ingredient Standards by the Ministry of Health, Labor and Welfare. Here, the ice creams are “the milk or the food produced using these as raw materials processed or frozen by the Ministry of Health, Labor and Welfare, etc. It refers to what is defined as “contains more than 3.0% (excluding fermented milk)”, and ice confectionery refers to milk solids of 3.0% or less. Moreover, the frozen confectionery material as used in the field of this invention means the filling containing a frozen confectionery.

   As used in the present invention, the first frozen dessert material or the second frozen dessert material refers to ice creams and ice desserts. These include cookies, baked goods typified by crunch, chocolate and processed products thereof, fruit and fruit processed products, In addition to foods mainly composed of milk and the like, seeds such as peanuts and almonds, etc., one or two or more kinds of ingredients commonly used in ordinary ice creams and ice confections may be combined. Here, the second frozen dessert material may have the same configuration as the first frozen dessert material, but a different configuration is preferable because a different flavor and texture can be enjoyed. The filling temperature of the first frozen confectionery material is desirably −3.8 to −6.5 ° C., which is a general filling temperature when producing a frozen confectionery product, in terms of production suitability. Overrun (OR) is also preferably about 20 to 130%, which is applied in general frozen dessert products. Here, overrun refers to the proportion of air contained in the ice cream, 0% when there is no air in the base cream, and 100% when the ratio between the base cream and air is 1: 1. It is said.

The formwork in the present invention refers to a container for filling a frozen confectionery material. In addition to paper and plastic containers usually used for frozen confectionery cup products, etc. This refers to the sex form and includes edible containers such as monaca and corn.

  The molded member as used in the field of this invention means the member for forming a recessed part in a part of 1st frozen dessert material. In order to form a recessed part, it can shape | mold by pressing the convex part of a shaping | molding member on the upper surface of a 1st frozen dessert material using the shaping | molding member made from stainless steel, for example. The material of the molded member is preferably a material having good thermal conductivity (for example, made of stainless steel) such as metal among materials generally used in food production. Moreover, the shape of the convex part of a shaping | molding member is desirable in the shape which is parallel or slightly conical as a whole with respect to the direction pressed against the 1st frozen confectionery material (refer FIG.1, FIG.3, FIG.4).

   The surface temperature of the molded member to be cooled is −80 ° C. or lower, preferably −90 ° C. or lower. If the temperature is higher than −80 ° C., the first frozen confectionery material tends to adhere to the molded member, which is not preferable when continuously forming the recesses. Moreover, although there is no particular lower limit of temperature, excessive cooling is not necessary in consideration of the stable supply of refrigerant and cooling efficiency. Therefore, the lower limit of the surface temperature of the molded member is preferably −150 ° C. or higher, more preferably −120 ° C. or higher. For these temperature measurements, DATA COLLECTOR AM-7052L manufactured by Anritsu Keiki Co., Ltd. and ST-14E-003 were used, and the surface temperature of the portion where the convex portion of the molded member was in contact with the first frozen dessert material was measured.

   Liquid nitrogen is mentioned as a refrigerant | coolant with high versatility which cools a shaping | molding member efficiently to the said temperature. Liquid nitrogen is a liquid having a boiling point of −196 ° C. which is used as a coolant in various fields and is often used in the manufacture of frozen desserts. Even a refrigerant other than liquid nitrogen may be used as long as the surface temperature can be cooled to −80 ° C. or lower, preferably −90 ° C. or lower.

  The time during which the molded member is in contact with the first frozen confectionery material is a state in which the convex portion of the molded member can be continuously cooled to a temperature of −80 ° C. or lower, preferably −90 ° C. or lower by a refrigerant such as liquid nitrogen. If there is no particular limitation, considering the viewpoint of efficient continuous production, within 10 seconds, preferably within 5 seconds, more preferably within 3 seconds is desirable. The contact time here means that after the molded member starts pressing the convex portion against the first frozen confectionery material, after the first frozen confectionery material is molded, the contact between the molded member and the first frozen confectionery material ends. Of time.

In order to perform efficient cooling to a temperature range of −80 ° C. or lower, preferably −90 ° C. or lower with a refrigerant such as liquid nitrogen, and heat exchange continuously with the first frozen dessert material within the above time, molding is performed. Of the materials that can be used for food production, the member is preferably a material having good thermal conductivity such as metal (for example, made of stainless steel), more preferably the convex portion of the molded member is hollow as shown in FIGS. Therefore, it is desirable that the coolant is efficiently cooled by entering the portion.

(Examples 1 and 2)
A frozen confectionery material having the composition shown in Table 1 was manufactured, filled in a container with 150 ml, and then molded under the conditions shown in Table 2 using the molded member of FIG.

(Comparative Examples 1 and 2)
After freezing the mix of the composition shown in Table 1 and filling the container with 150 ml, it was molded under the conditions shown in Table 3 using the molded member of FIG. The cooling time with liquid nitrogen after molding in Comparative Example 2 was 3 to 4 seconds.

In order to measure the depth of the recesses obtained in Examples 1 and 2 and Comparative Examples 1 and 2, and to prevent dissolution of the cream, a calcium chloride solution cooled to −20 ° C. or lower was charged into the recesses. Volume was measured and evaluated (Table 4). The plowing length x deep plowing diameter of the convex part of the molded member was set to 43 mm x φ27 mm.

(Example 3)
The recessed portion obtained in Example 1 was filled with 8 g of a crushed cookie having a size of 3 to 8 mm to obtain a multilayer structure frozen dessert as shown in FIG. All the cookies could be filled in the recesses. On the other hand, when the concave portion obtained in Comparative Example 2 was similarly filled, the concave portion was shallow, so that only 0.5 to 2 g of cookie could be filled into the concave portion.

It is explanatory drawing of the shaping | molding member convex part shape used by this invention. It is explanatory drawing of the cross section of the molded member convex part used by this invention. It is explanatory drawing of the shaping | molding member convex part (cone shape) shape used by this invention. It is explanatory drawing of the external appearance from the front-end | tip side of a convex part of the shaping | molding member convex part (conical shape) shape used by this invention. It is explanatory drawing of the cross section of the molded member convex part (cone shape) used by this invention. It is explanatory drawing which shows the external appearance of the frozen dessert product obtained in Example 3 of this invention.

Explanation of symbols

1
Molded member convex side
2
Molded member convex tip (bottom)
Three
Molded member convex side
Four
Molded member convex hollow
Five
Convex part (conical) side part
6
Forming part convex part (conical shape) tip part (bottom part)
7
Forming part convex part (conical shape) tip part (bottom part)
8
Convex part (conical) side part
9
Convex part (conical) side part
Ten
Molded member convex (conical) hollow
11
First frozen dessert
12
Second frozen dessert (cookie)
13
Formwork
14
Concave part formed by molded member

Claims (1)

A method for producing a frozen dessert comprising a plurality of fillers,
(1) The process of filling the first frozen dessert material into the mold,
(2) A step of forming a recess in a part of the filled first frozen dessert material with a molded member cooled to a surface temperature of −90 ° C. or lower,
(3) A step of filling the formed recess with ingredients other than the second frozen dessert material or the frozen dessert material,
A method for producing frozen desserts.

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