JP2011115104A - Whippy ice-cream - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a whippy ice-cream by which the texture of chocolate is enjoyed. <P>SOLUTION: The whippy ice-cream comprises a chocolate skeleton constituted of a plurality of helical chocolates, cream and an edible container. The skeleton is composed of a center part in which the helical chocolates are piled densely, and many periphery parts formed by a helical chocolate starting from the center part through the outer periphery and returning to the center part. The mutually neighboring helical chocolates are integrated by being connected, and the cream fills the spaces of the helical chocolates in the whippy ice-cream. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to soft ice cream.

  Conventionally, for example, two types of soft cream materials, vanilla and chocolate, are extruded from a nozzle at the same time and placed in a cone cup in a spiral shape to make a soft cream, or different foods are extruded at the same time as the soft cream material. (Patent Document 1).

  In addition, it has been known that chocolate can be applied to the surface of a spirally stacked soft cream and the outer surface is covered with chocolate to enjoy two types of textures, chocolate and soft cream.

  Furthermore, a soft ice cream is known in which discharged soft ice cream covered with a chocolate layer is spirally stacked (Patent Document 2).

Japanese Patent Laid-Open No. 61-12659 JP 2009-68 A

  Soft ice cream is a high stack of cream on an edible container, and cream enjoys good melting of the mouth, so when eating soft ice cream, soft cream on the edible container is soft while eating Therefore, the melted cream flows out of the edible container or the entire stacked cream tilts or falls.

  An object of this invention is to provide the soft cream which has sufficient shape retention property, even if the cream melt | dissolved.

  As a result of repeated studies to obtain a soft cream with improved shape retention, the present inventor formed a chocolate skeleton composed of a plurality of spiral chocolates, and between the adjacent spiral chocolates of the chocolate skeletons. It was found that a soft cream that does not substantially leak out even when the cream melts can be obtained by retaining the cream.

The present invention provides the following soft serve.
Item 1. A soft cream composed of a chocolate skeleton composed of a plurality of spiral chocolates, a cream, and an edible container, wherein the skeleton begins with the central part of the spiral chocolate and the outer part starting from the central part. Soft cream consisting of a number of peripheral portions of spiral chocolate that returns to the central portion through the surface, the spiral chocolate adjacent to each other is connected and integrated, and cream is filled between the spiral chocolates .
Item 2. Item 2. The soft ice cream according to item 1, wherein the spiral chocolate is located on the valley side and the cream is located on the mountain side.
Item 3. Item 3. The soft ice cream according to Item 1 or 2, wherein each spiral chocolate is inclined at substantially the same angle with respect to a horizontal plane.
Item 4. The soft cream according to any one of Items 1 to 3, wherein the skeleton is composed of five spiral chocolates.
Item 5. Item 5. The soft cream according to any one of Items 1 to 4, wherein the height of the soft cream on the edible container is larger than the width of the edible container.

  According to the present invention, in the soft cream body spirally formed on the container, the cream is filled between the chocolate skeletons composed of the spiral chocolate, and has sufficient shape retention.

  Moreover, in this invention, even if cream melt | dissolves, since it hold | maintains between chocolate frame | skeletons, the outflow to the outer side of an edible container of cream can be suppressed.

  Furthermore, since the cream and chocolate can be filled in the edible container at room temperature, productivity is increased.

It is the schematic which shows the soft-serve ice skeleton of this invention. In addition, although FIG. 1 has shown the case where there are two spiral chocolates for convenience, when there are three or more spiral chocolates (for example, 3 to 8), the chocolate is the same except that the density of the spirals is further increased. The skeleton is formed. The partially cutaway sectional view of the soft serve of the present invention is shown. It is the schematic which shows the soft cream of this invention.

  In this specification, soft cream is manufactured by applying raw materials such as soft cream mix to a soft cream manufacturing machine and discharging from a filling nozzle. As a raw material for soft cream mix and the like, the same materials as ordinary soft cream can be used.

  In the present invention, soft ice cream is sold by filling a semi-frozen ice cream in a corn cup or the like at a store, or filled with a semi-frozen ice cream in a corn cup or the like at a production line. After packaging, both those that are marketed after being frozen and solidified are included.

  The soft cream of the present invention has a chocolate skeleton, and the chocolate skeleton is a plurality of (usually 2 to 8, preferably 3 to 6, more preferably 4 to 5, particularly 5) helical chocolates. It has a stacked structure. Each spiral chocolate has a trajectory that passes through the periphery of the soft ice cream body and the inside thereof. In addition, "involving a central axis" means that each spiral chocolate has a locus surrounding the central axis in the plan view of the soft cream. FIG. 1 illustrates a skeleton in the case of two spiral chocolates. When there are three or more spiral chocolates, the spiral spacing is greater, that is, the spiral overlap is greater.

  When multiple spiral chocolates exist independently like this, the chocolate part is weak in holding the cream, and when the cream melts, it easily flows out to the edible container part, the soft cream body tilts, or in some cases Fall over.

  On the other hand, when the locus of the spiral chocolate alternates between the periphery of the soft cream body and the inside (position where the central axis is wound), two or three (usually two) spiral chocolates adjacent to each other are located near the center. Connection is made by the intersection of the trajectories to form a connection. In the case of spiral chocolate (A, B, C, D, E), for example, connections are formed between AB, BC, CD, DE, and EA, so the entire spiral chocolate becomes one skeleton. Strength increases. Also, since the spiral chocolate is present throughout the soft cream body, the soft cream is strongly held during that time, for example, even under conditions where the soft cream becomes liquefied by leaving it at about 25 ° C. for 2 hours. Easy to maintain the shape before leaving.

  A chocolate helix is a strip of spiral with a certain width, and the space between adjacent helices is filled with cream. The average width of one spiral chocolate is about 2 to 30 mm, preferably about 3 to 25 mm, preferably about 4 to 20 mm, and particularly about 5 to 15 mm.

  Since the spiral chocolate is formed so as to involve the central axis of the soft ice cream body, the spiral locus becomes dense in the central portion, and has a dense structure. However, even in the central portion, all the spiral chocolates do not overlap to form a rod-like skeleton, and a gap filled with cream is generated. The ratio by volume of chocolate and cream in the soft ice cream body is chocolate: cream = 3-25%: 97-75%, preferably 4-20%: 96-80%, more preferably 5-15%: 95- 85%.

  In the soft cream body of the present invention, the central portion has a structure in which the chocolate enters, rather than a structure in which the chocolate is connected in a bar shape. Thereby, not only has sufficient strength and holding power of the cream, but also can enjoy the texture of soft cream.

  That the spiral chocolate is denser in the central part means that the ratio of chocolate is larger than the ratio of chocolate and cream in the whole soft cream, and the peripheral part (part other than the central part) The ratio of chocolate is smaller than the ratio of chocolate and cream in the whole soft cream.

  In the present invention, soft cream and chocolate are discharged from separate filling nozzles. The number of chocolate outlets is the same as the number of spiral chocolates.

  The shape of the cream filling nozzle can be polygonal (pentagonal, hexagonal, etc.), flower shape, or pyramid (triangular pyramid, quadrangular pyramid, pentagonal pyramid, hexagonal pyramid, etc.) There are some shapes. Such uneven shapes are easy to stack soft cream. In this case, a spiral groove is formed in the soft cream body. It is preferred that the spiral chocolate is in this groove (valley side) and the cream is on the mountain side. This is because when the spiral chocolate is on the valley side, the shape of the chocolate is increased because the chocolate skeleton enters the cream.

  As melting | fusing point of chocolate, it is about 10-45 degreeC, the temperature of chocolate at the time of discharge is about 20-55 degreeC, and the temperature at the time of discharge of a soft cream material is about -3.0--7.0 degreeC.

  The edible container for soft ice cream is not particularly limited, but a cup cone or a cone cone usually used for soft ice cream is preferably used. As the corn, either a waffle corn or a monaca corn can be used.

EXAMPLES Hereinafter, although this invention is demonstrated in detail based on an Example, it cannot be overemphasized that this invention is not limited to these Examples.
Example 1
Cream from the inside of the star-shaped filling nozzle and chocolate from the five peripheral portions of the nozzle were simultaneously discharged while being eccentric so as to involve the center of the cone cup, thereby forming a spiral soft cream body on the cup. Chocolate was formed on the valley side of the soft cream and cream was formed on the mountain side. FIG. 2 shows a cross-sectional view of the resulting soft cream having 5 spiral chocolates. Moreover, FIG. 3 shows the schematic of the obtained soft ice cream.

  Soft cream mix was obtained on the production line using soft cream mix made by Nissei Co., Ltd. and chocolate coating for frozen dessert made by Fuji Oil Co., Ltd. as a cream raw material. When the soft cream was produced at room temperature, the cream gradually melted. However, the soft cream of the present invention did not flow out even when the cream melted, and the shape at the time of filling was maintained. Even when the cream is almost dissolved after being left at 25 ° C. for 2 hours, the soft cream of the present invention has sufficient shape retention and high productivity.

  Since the soft cream of the present invention is filled with the filling nozzle eccentrically, the spiral chocolate becomes dense at the central part and is connected to each other to form a strong skeleton, and the peripheral part is sparse, A sufficient amount of cream can be filled.

1 Edible container 2 Spiral chocolate 3 Cream

Claims (5)

A soft cream composed of a chocolate skeleton composed of a plurality of spiral chocolates, a cream, and an edible container, wherein the skeleton begins with a central portion in which the spiral chocolates are densely stacked and starts from the central portion. Soft cream consisting of a number of peripheral parts of spiral chocolate that returns to the central part through the surface, the spiral chocolates adjacent to each other are connected and integrated, and cream is filled between the spiral chocolates . Soft ice cream according to claim 1, wherein the spiral chocolate is located on the valley side and the cream is located on the mountain side. Soft ice cream according to claim 1 or 2, wherein each helical chocolate is inclined at substantially the same angle with respect to a horizontal plane. The soft cream according to any one of claims 1 to 3, wherein the skeleton is composed of five spiral chocolates. The soft cream according to any one of claims 1 to 4, wherein the height of the soft cream on the edible container is larger than the width of the edible container.

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