JP2011182765A - Multilayer frozen dessert - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide multilayer frozen dessert, wherein, additives comprising materials poor in fluidity are spread multilayeredly and each of the layers is thinly spread from the outer periphery of the frozen dessert to the vicinity of the center, and to provide a production method thereof. <P>SOLUTION: At least two kinds additives of chocolate and sauce are filled in a frozen dessert 2. The chocolate is built up to form plural chocolate layers 4 with vertical spaces in the section of the vertically cut frozen dessert 2, and filled in the frozen dessert 2 so that each chocolate layer 4 spreads from the center of the frozen dessert 2 to the outer peripheries of right and left both sides. The sauce is filled in the frozen dessert 2 so that sauce layers 6 are each contacted to the upper or under side of each chocolate layer 4 in the section of the vertically cut frozen dessert 2. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a multilayer frozen dessert in which an additive made of different kinds of foods is filled in a plurality of layers inside a frozen dessert such as ice cream.

  Conventionally, as this type of multilayer frozen dessert, a frozen dessert such as ice cream is filled with fluid additives such as chocolate, fruit sauce and caramel sauce in multiple layers (for example, Patent Document 1).

  Such multi-layer frozen desserts generally have two types of materials, for example, ice cream dough and chocolate dough, discharged from the top at the same time or from different filling nozzles simultaneously in a container such as a cup. At this time, it is manufactured by rotating (eccentric) the container or rotating (eccentric) the filling nozzle, and the dough solidifies in the container, so that the chocolate does not spiral in the ice cream. Are held in a stacked state.

  In the multi-layer frozen dessert having the above-described structure, a plate-like layer of chocolate or the like is formed in the upper and lower layers in the inside of the ice cream in the longitudinal sectional view. It can be enjoyed in the mouth and enjoy two different textures, flavors and tastes at the same time.

Japanese Patent No. 3723348

  Here, in the multi-layer frozen dessert having the above-described configuration, when chocolate is used as an additive, the chocolate dough is oil and fat and its surface state is smooth, so as shown in FIG. With respect to the dough, the chocolate dough spreads in a planar shape due to its fluidity, that is, enters from the vicinity of the central portion to the outer peripheral portion by centrifugal force due to rotation. As a result, when each dough is solidified, a thin plate-like chocolate layer 11 is formed so as to spread evenly in the ice cream 10.

  However, when fruit sauce, caramel sauce, or the like is used as an additive, the dough of these sauces is generally poorer in fluidity because of its higher viscosity than chocolate dough. In addition, since the ice cream dough has a rough surface and poor surface smoothness, as shown in FIG. 13, the dough does not easily spread on the sauce in the ice cream dough. Is stick-shaped and only draws a spiral in the dough of ice cream.

  As a method other than spiral filling, fruit sauce or caramel sauce is used as an additive, and ice cream is filled with a plurality of layers of rod-shaped sauces in parallel. Yes. However, even with multi-layered frozen desserts with such a structure, if the ice cream melts out by leaving the multi-layered frozen dessert for a long time while eating or before eating, the sauce layer is placed in the container together with the melted cream. Sinks to the bottom of the wall. In that case, the appearance is impaired, and the sauce and the ice cream are completely separated from each other.

  The present invention has been made paying attention to the above-mentioned problem, and an additive made of a material having poor fluidity such as a fruit sauce is formed in a multilayer shape in the frozen dessert, and each layer is arranged from the vicinity of the central portion of the frozen dessert to the outer periphery. The purpose is to provide a multilayer frozen dessert that is thinly spread to the part.

  The object of the present invention is a multi-layer frozen dessert in which different kinds of additives are filled in the inside of the frozen dessert, wherein the chocolate has a melting point of about 10 ° C. to 45 ° C., and at least two of the sauce having a higher viscosity than the chocolate In the cross-section obtained by cutting the frozen dessert in the vertical direction, a plurality of chocolate layers are stacked at intervals in the vertical direction and the chocolate layers Filled in the frozen dessert so as to spread from the vicinity of the central part of the frozen dessert toward the outer peripheral parts on both the left and right sides, the sauce is on the layer of each chocolate layer in the cross-section cut in the vertical direction of the frozen dessert or This is achieved by a multilayer frozen dessert that is filled in the frozen dessert so that the source layers abut each other under the layer.

  In a preferred embodiment of the present invention, each chocolate layer and each sauce layer is inclined so as to increase from the vicinity of the central portion of the frozen dessert toward the outer peripheral portion.

  In a further preferred embodiment of the present invention, the chocolate is held in a spirally laminated state inside the frozen dessert, and the sauce is laminated on or under the helical surface of the spiral chocolate. It is characterized by being.

  According to the present invention, there is provided a multilayer frozen dessert in which an additive made of a material having poor fluidity such as a fruit sauce is formed in a multilayer shape inside the frozen dessert and each layer extends from the vicinity of the central portion to the outer periphery of the frozen dessert. be able to.

It is a perspective view which shows the external appearance of the multilayer frozen dessert which is one Embodiment of this invention. It is sectional drawing which follows the AA line of FIG. It is explanatory drawing which shows the internal structure of a multilayer frozen dessert. It is explanatory drawing which shows a part of manufacturing process of a multilayer frozen dessert. It is explanatory drawing which shows the shape of a filling nozzle. It is explanatory drawing which shows the internal structure of the multilayer frozen dessert which is other embodiment of this invention. It is a longitudinal cross-sectional view of the multilayer frozen dessert of FIG. It is explanatory drawing which shows the internal state of the multilayer frozen dessert after filling each dough. It is explanatory drawing which shows the internal state of the multilayer frozen dessert of the Example after giving a heat shock, and a comparative example. It is a longitudinal cross-sectional view which shows the internal structure of the multilayer frozen dessert of a comparative example. It is a longitudinal cross-sectional view which shows the internal structure of the multilayer frozen dessert of a comparative example. It is a longitudinal cross-sectional view which shows the internal structure of the multilayer frozen dessert of a prior art example. It is a longitudinal cross-sectional view which shows the internal structure of the multilayer frozen dessert of a prior art example.

  Embodiments of the present invention will be described below with reference to the accompanying drawings. FIG. 1 shows an external configuration of a multilayer frozen dessert 1 according to an embodiment of the present invention, and FIGS. 2 and 3 show an internal configuration of the multilayer frozen dessert 1 of FIG. Here, the multilayer frozen dessert refers to a food in which various kinds of frozen desserts are filled with additives made of different kinds of foods such as chocolate and fruit sources in layers.

  The multilayer frozen dessert 1 of the present embodiment includes at least two types of additives in the inside of the frozen dessert 2 and is filled in a container 3 in the illustrated example. In this embodiment, the container 3 has a substantially cylindrical shape, and has an opening 30 at the top and a bottom 31 at the bottom. The shape of the container 3 is not limited to this as long as it has an opening 30 in the upper part. The container 3 may be made of any material such as a glass container, a ceramic container, a synthetic resin container, or a paper container, and may be an edible container. The edible container is preferably composed of baked confectionery such as monaca and corn.

  The frozen confectionery 2 means all confectionery foods eaten in a frozen or semi-frozen state, and in this embodiment, ice creams, sherbets and the like can be suitably exemplified. The types of ice cream are classified into ice cream, ice milk, lacto ice, etc., depending on the milk solid content and milk fat content, but the frozen dessert 2 targeted by the present invention is any of these. Good. In the present embodiment, lacto ice is used as the frozen dessert 2.

  The frozen confectionery 2 will be described in detail later, but as the frozen confectionery dough forming the frozen confectionery 2, for example, an ice cream mix, ice milk mix, lacto ice mix or the like is put on a manufacturing machine, discharged from the filling nozzle to the container 3, and then frozen and solidified. It is manufactured by doing. As a raw material for ice cream mix, etc., dairy products are the main ingredients, and after adding saccharides, vegetable fats, emulsifiers, stabilizers, fragrances, and coloring agents as necessary, the water is adjusted, The same materials as those used for general ice cream can be used. In addition, taste substances such as fruit juice, pulp, fruit juice powder, chocolate and matcha, and sweeteners such as sugars and artificial sweeteners can be added as appropriate.

  The inside of the frozen dessert 2 described above is filled with at least two kinds of additives of chocolate and a sauce having a higher viscosity than chocolate. It is preferable that chocolate has a high melting point and is difficult to melt as compared with the frozen dessert 2. The melting point of chocolate is about 10 ° C. to 45 ° C., and the freezing point of the frozen dessert 2 is about −2.0 ° C.

  The chocolate dough forming the chocolate of the present embodiment includes not only chocolate using cocoa butter but also quasi-chocolate and processed chocolate products. Chocolate dough using cocoa butter substitute fats and oils can also be used. In addition to the chocolate-colored chocolate dough using so-called cacao mass, for example, white chocolate (can be colored in other colors) mixed with sugar, powdered milk and fat without using cacao mass, Various chocolate doughs with various flavors such as coffee flavor, matcha flavor, and fruit flavor using various powders can also be used.

  This chocolate has a plurality of thin plate-shaped chocolates as shown in FIG. 2, even if the frozen dessert 2 is cut in any direction in the circumferential direction in the cross section obtained by cutting the frozen dessert 2 into two (half) vertically. The layer (chocolate layer) 4 is filled in the frozen dessert 2 so as to be stacked with an interval in the vertical direction. In the present embodiment, each chocolate layer 4 extends from the vicinity of the central portion of the frozen dessert 2 toward the outer peripheral direction and enters the outer peripheral portions on both the left and right sides. Each chocolate layer 4 is inclined so as to increase from the vicinity of the central portion of the frozen dessert 2 toward the outer peripheral portion. As a result, the plurality of chocolate layers 4 are spread evenly in the frozen dessert 2.

  The thickness of each chocolate layer 4 is preferably in the range of 0.3 mm to 2.5 mm. When the thickness is less than 0.3 mm, the crispy texture peculiar to chocolate becomes poor when eaten. On the other hand, when the thickness exceeds 2.5 mm, the chocolate becomes too hard and the mouth melts poorly. This is because the flavor of chocolate becomes too strong and the balance of flavor with frozen desserts 2 becomes worse.

  As shown in FIG. 3, the chocolate of the present embodiment is held in the frozen dessert 2 in a spirally stacked state. The chocolate helix 5 is a band-like helix having a certain width, and the frozen dessert 2 is filled between the adjacent helix surfaces 50. The width of each spiral surface 50 is about the same as the distance from the outer peripheral part of the frozen confectionery 2 to the vicinity of the central part. Thereby, in the cross section obtained by cutting the frozen confectionery 2 in the vertical direction, the plurality of chocolate layers 4 The layers are stacked in a staggered manner along the vertical direction on the left and right sides from the vicinity of the central portion toward the outer peripheral portions on the left and right sides.

  Returning to FIG. 2, a source layer (source layer) 6 is in contact with each chocolate layer 4 in the cross section obtained by cutting the frozen dessert 2 in the vertical direction. The sauce forming each source layer 6 is a variety of commonly used foods as long as it has fluidity such as fruit sauce, chocolate sauce, coffee sauce, caramel sauce, syrup, fruit paste, jam and condensed milk. These can be used and can be prepared by commonly used methods. Moreover, various solids, such as a fruit and a pulp, can also be made to contain in a sauce.

  In this embodiment, the sauce is laminated on the spiral surface 50 of the chocolate helix 5 held in the frozen dessert 2, as shown in FIG. Thereby, in the cross section which cut | disconnected the frozen dessert 2 to the up-down direction, the several source layer 6 spreads thinly planarly on the chocolate layer 4, and extends from the central part vicinity of the frozen dessert 2 to the outer peripheral part of both right and left sides. Yes.

  Next, the multilayer frozen dessert 1 of the present invention is manufactured as follows, for example. First, as shown in FIG. 4, a frozen dessert filling nozzle 10 that discharges the dough (frozen dessert dough) 7 for the frozen dessert 2 above, a chocolate filling nozzle 11 that ejects the dough for chocolate (chocolate dough) 8, and A source filling nozzle 12 for discharging the dough for sauce (source dough) 9 and a container 3 for receiving each dough described above are arranged below. The frozen dessert filling nozzle 10 is arranged in a form close to the chocolate filling nozzle 11 and the sauce filling nozzle 12. In this embodiment, two chocolate filling nozzles 11 and two sauce filling nozzles 12 are arranged on both sides of the frozen dessert filling nozzle 10 as shown in FIG. Good. Moreover, the shape of each filling nozzle 10-12, how to arrange | position, and the number are filled with each dough 7-9 in the container 3 so that the source material | dough 9 contact | abuts the upper side (or the downward direction) of the chocolate material | dough 8. If it is, it is not restricted to this embodiment, A various method is employable.

  Then, while rotating the container 3 by a rotating device (not shown), the doughs 7 to 9 are simultaneously discharged from the filling nozzles 10 to 12 into the container 3 so that the doughs 7 to 9 are wound around the center of the container 3. Fill while spirally stacking. At that time, the doughs 7 to 9 are filled so that the source dough 9 abuts on the chocolate dough 8.

  In the inside of the frozen dessert 2 when the doughs 7 to 9 are filled in the container 3 in this way, the chocolate dough 8 has fluidity and is oily and fat, and its surface state is smooth. 8 spreads thinly in a planar shape due to its fluidity with respect to the frozen confectionery material 7, that is, extends while being highly inclined in the outer circumferential direction by the centrifugal force due to rotation, and reaches from the vicinity of the center of the frozen confectionery 2 to the outer circumferential portion. Therefore, inside the frozen dessert 2 after being cooled and solidified, a spiral chocolate 5 having a wide spiral surface 50 as shown in FIG. 3 is formed. In the frozen confectionery 2, a plurality of chocolate layers 4 are stacked one above the other and spread evenly in the width direction.

  On the other hand, the sauce dough 9 is generally poor in fluidity because it has a higher viscosity than the chocolate dough 8, and the surface of the frozen dessert dough 7 is uneven and has poor surface lubricity when observed in detail. For this reason, it does not slip with respect to the frozen dessert dough 7 and is difficult to spread in a planar shape. However, in this embodiment, since the source dough 9 is laminated on the chocolate dough 8 with a smooth surface, the source dough 9 with respect to the frozen dessert dough 7 is compared with the case where the chocolate dough 8 does not exist. Improved slipperiness. Therefore, inside the frozen dessert 2 when each dough is filled in the container 3, the sauce dough 9 slides thinly on the surface of the chocolate dough 8 that spreads in a planar shape while being cooled and solidified by centrifugal force due to rotation. As a result of spreading, it extends in the outer peripheral direction together with the chocolate dough 8 and enters the outer peripheral portion of the frozen dessert 2. Thereby, in the longitudinal cross-section which cut | disconnected the frozen dessert 2 after cooling and solidifying, as FIG. 2 shows, in the frozen dessert 2, the thin plate-shaped sauce layer 6 is on the layer of the chocolate layer 4 Although there are a plurality of layers in the vertical direction, the shape spreads out evenly in the width direction.

  In addition, when using ice cream etc. as the frozen dessert 2, a thing with overrun of 15 or more is suitable. If the overrun is less than 15, the ice cream or the like is hard to feel as the ice cream is cooled and solidified with a spoon and cannot be compared with the crispness of chocolate.

  In addition, the chocolate dough 8 has a viscosity measured at 40 ° C. with a B-type viscometer (for example, a digital viscometer “DVL-B” manufactured by Tokyo Keiki Co., Ltd.), and is in the range of 50 cP to 2000 cP. Preferably there is. If the viscosity is less than 50 cP, the chocolate dough 8 flows all over the frozen dessert dough 7 at the time of filling. As a result, the chocolate layer 4 cannot be formed into a thin plate shape and unevenness occurs. On the other hand, if the viscosity exceeds 2000 cP, the chocolate dough 8 does not spread thinly on the frozen dessert dough 7 during filling.

  The viscosity of the sauce dough 9 is generally higher than that of the chocolate dough 8, but it is 20 ° C. with a B-type viscometer (for example, a digital viscometer “DVL-B” manufactured by Tokyo Keiki Co., Ltd.). It is preferable that it is in the range of 2000 cP to 20000 cP by measuring the viscosity. If the viscosity exceeds 20000 cP, the source dough 9 may not spread thinly on the chocolate dough 8 during filling. On the other hand, if the viscosity is less than 2000 cP, the fluidity is too high and the source tends not to stay near the center due to the centrifugal force caused by the rotation of the container 3.

  In the present embodiment, the above-described measurement of the viscosity is No. for the viscosity up to 4000 cP. The value after 30 rotations in 30 seconds using 3 rotors is used. For a viscosity of 4000 cP or more, No. The value after rotating 30 times in 30 seconds using 4 rotors is used.

  In the manufacturing process of the multilayer frozen dessert 1, the container 3 may be a mold immersed in a refrigerant. That is, after the dough 7-9 is filled in the mold by the above-described method, the dough 7-9 is frozen and solidified, and then demolded to obtain a multilayer frozen dessert 1 such as other corn. You may make it put in non-edible containers, such as an edible container or a cup.

  In the multilayer frozen dessert 1 having the above-described configuration, a plurality of thin plate-like chocolate layers 4 and thin plate-like sauce layers 6 are stacked in the frozen dessert 2 vertically in a state of spreading in the radial direction of the frozen dessert 2. Therefore, the chocolate layer 4 and the source layer 6 can be scooped together with the frozen dessert 2 regardless of the portion of the frozen dessert 2 which is scooped with a spoon. Also, when eating, chocolate cracks crispy and gives an interesting texture, and in addition to chocolate you can also taste the flavor of the sauce, so enjoy the unique flavor and texture that did not exist before be able to.

  Furthermore, even when the frozen dessert 2 is gradually melted by leaving the multilayer frozen confectionery 1 in the middle of eating or before eating, the chocolate has a higher melting point than the frozen confectionery 2 and hardly melts. Therefore, the spiral shape when solidified is maintained. Therefore, in the multilayer frozen dessert 1 of this embodiment, the spiral chocolate 5 serves as a saucer for the sauce and prevents the sauce from sinking into the bottom of the container 3 together with the melted frozen dessert 2, so that the appearance is not impaired. Moreover, it can prevent that the chocolate layer 4 and the sauce layer 6, and the frozen dessert 2 isolate | separate completely.

  As mentioned above, although one Embodiment of this invention was described, the specific aspect of this invention is not limited to the said embodiment. For example, in the multilayer frozen dessert 1 of the present embodiment, the sauce is filled in the frozen dessert 2 so that the source layer 6 abuts on each chocolate layer 4 in a cross section obtained by cutting the frozen dessert 2 in the vertical direction. However, the present invention is not necessarily limited to this, and the frozen dessert 2 may be filled so that the source layer 6 abuts under the chocolate layer 4. In this case, when the multi-layer frozen dessert is manufactured, the doughs 7 to 9 are simultaneously discharged from the filling nozzles 10 to 12 and stacked while being spirally stacked in the container 3. Each dough 7-9 is filled so that the chocolate dough 8 abuts.

  In this embodiment, in the inside of the frozen dessert 2 when the doughs 7 to 9 are filled in the container 3, the sauce dough 9 is laminated on the frozen dessert dough 7. Since the dough 8 is present, the presence of the chocolate dough 8 prevents the cold confectionery dough 7 from acting on the source dough 9 from above, and in addition to cooling and solidifying the sheet shape, The chocolate dough 8 on the layer spreading to spreads the source dough 9 and slides along the smooth surface of the chocolate dough 8, so that the sauce for the frozen dessert 7 is less than when the chocolate dough 8 does not exist. The slipperiness of the fabric 9 is improved. As a result, the source dough 9 spreads in a planar shape in the frozen confectionery dough 7 due to the centrifugal force due to rotation, and extends along with the chocolate dough 8 in the outer peripheral direction to enter the outer periphery of the frozen confectionery 2. Therefore, even in the multilayer frozen dessert of this embodiment, the thin plate-like source layer 6 is below the chocolate layer 4 in the frozen dessert 2 in the longitudinal section obtained by cutting the frozen dessert 2 after being cooled and solidified. A plurality of layers are stacked on the top and bottom, and the shape is spread evenly in the width direction.

  Furthermore, the chocolate has a higher melting point than the frozen dessert 2 even if the frozen dessert 2 is gradually melted by leaving the multilayer frozen dessert having the above-described configuration during eating or before eating. Since it is difficult to melt, it retains its helical shape when solidified. Therefore, while receiving the sink of the frozen dessert 2 in which the chocolate is melted, the source layer 6 itself is also thinly spread and difficult to sink into the frozen dessert 2. Therefore, even in the multilayer frozen dessert of this embodiment, the sauce is the frozen dessert 2 At the same time, sinking into the bottom of the container 3 is prevented. As a result, the appearance is not impaired, and the chocolate and sauce and the frozen dessert 2 are prevented from completely separating.

  Moreover, the multilayer frozen dessert of this invention is not limited to what was manufactured by the above-mentioned manufacturing method. For example, after the chocolate 5 having a spiral skeleton as shown in FIG. 3 is manufactured in advance and the sauce is laminated on or under the spiral surface 50 of the spiral chocolate 5. Alternatively, the frozen dessert 2 may be filled between adjacent spiral surfaces 50 to produce a multilayer frozen dessert.

  In addition, after a plurality of thin plate-like chocolates 51 having a donut shape in plan view as shown in FIG. 6 are manufactured in advance and the sauce 52 is laminated on the upper or lower surface of the plate-like chocolates 51, The multilayer frozen dessert 10 may be manufactured by placing the container 3 at a predetermined interval in the vertical direction and filling the frozen chocolate 2 between adjacent chocolates 51. Also in this multilayer frozen dessert 10, in the cross section obtained by cutting the frozen dessert 2 into two in the vertical direction, even if the frozen dessert 2 is cut in any direction in the circumferential direction, as shown in FIG. 4 and a thin plate-like sauce layer 6 are stacked in parallel in a vertically extending manner from the vicinity of the central portion of the frozen dessert 2 to the outer peripheral portion, so that the same effect as the multilayer frozen dessert 1 of the embodiment described above is obtained. can get.

  Hereinafter, although the example of the multilayer frozen dessert of this invention is shown, it cannot be overemphasized that this invention is not limited to these Examples. In this embodiment, while the container 3 is rotated, the ice cream dough is discharged from the frozen dessert filling nozzle, and the chocolate dough and the sauce dough are simultaneously discharged from a plurality of locations on both sides of the frozen dessert filling nozzle. The chocolate dough was in contact with the top of the sauce dough, and filled while spirally stacking. In FIG. 8, the longitudinal cross-sectional view of the multilayer frozen dessert after being cooled and solidified is shown. And for this multi-layered frozen dessert, satisfaction and purchase intention based on its taste, flavor, texture, etc., according to various types, a total of 34 panelists were subjected to a sensory test by a four-step evaluation of 1-4. went. The results are shown in Tables 1-6. The contents of the 4-level evaluation are as follows. As a comparative example, as shown in FIG. 10, multi-layer frozen desserts in which ice cream 13 is filled with chocolate 14 in a plurality of layers and bar-like sauce 15 is filled in the center of ice cream 13. Indicates.

1 = very good (mostly)
2 = Somewhat good (somewhat).
3 = Either.
4 = Nothing at all.

  As shown in FIG. 8, in the multi-layer frozen dessert manufactured by the manufacturing method of the present invention, the sauce dough is filled together with the chocolate dough by centrifugal force due to rotation by filling the sauce dough into the container so as to abut the chocolate dough. In order to spread the dough into a plane and extend in the outer circumferential direction to enter the outer periphery of the frozen dessert 2, the thin plate-like sauce layer is chocolate in the longitudinal section of the frozen dessert after cooling and solidification. Along with the layers, in the frozen dessert, a plurality of layers were stacked up and down, and it was confirmed that the shape spread evenly in the width direction. Moreover, from Table 1 to Table 6, the multilayer frozen confectionery of the present invention has higher satisfaction and purchase intention when eaten than the multilayer frozen confectionery of the comparative example, and furthermore, the satisfaction and purchase intention itself are highly evaluated. It was confirmed that they were receiving.

  This is because the multi-layer frozen dessert of the present invention has a beautiful appearance with a cross-section of the cross section, and the chocolate layer and the sauce layer can be scooped together with the frozen dessert regardless of the portion of the frozen dessert with a spoon. Sometimes the chocolate cracks crispy and gives an interesting texture, and in addition to chocolate, you can also taste the flavor of the sauce, so you can enjoy the unique flavor and texture that did not exist before It is thought that it is from.

  Moreover, as a storage evaluation of the multilayer frozen confectionery of this invention, the multilayer frozen confectionery mentioned above was left to stand at 30 degreeC for 1 hour, the heat shock was given, and the cross-sectional shape of the multilayer frozen confectionery after standing was confirmed. The result is shown on the right side of FIG. As a comparative example, a multi-layer frozen dessert in which a plurality of bar-shaped sauces 17 are filled in parallel in an ice cream 16 as shown in FIG. The cross-sectional shape after giving is shown on the left of FIG.

  As can be seen from FIG. 9, the multilayer frozen dessert of the comparative example sinks to the bottom of the container together with the ice cream in which the sauce is melted, whereas the multilayer frozen dessert of the present invention is even when the ice cream is dissolved. It was confirmed that the tucolate layer and the sauce layer maintained the layer shape when cooled and solidified, and the sauce was prevented from sinking into the bottom of the container together with the ice cream.

1 Multi-layered dessert 2 Frozen dessert 3 Container 4 Chocolate layer 6 Source layer

Claims (3)

A multi-layered frozen dessert filled with different kinds of additives inside the frozen dessert,
The frozen dessert is filled with at least two additives, a chocolate having a melting point of about 10 ° C. to 45 ° C., and a sauce having a higher viscosity than the chocolate,
In the cross section obtained by cutting the frozen dessert in the vertical direction, the chocolate is stacked with a plurality of chocolate layers spaced vertically, and each chocolate layer is directed from the vicinity of the central part on the left and right sides of the frozen dessert toward the outer periphery. Filled in the frozen dessert to spread,
In the cross section obtained by cutting the frozen dessert in the vertical direction, the sauce is filled in the frozen dessert so that the source layer abuts on or below each chocolate layer. Frozen dessert.   2. The multilayer frozen dessert according to claim 1, wherein each chocolate layer and each sauce layer are inclined so as to increase from the vicinity of the center of the frozen dessert toward the outer periphery.   The chocolate is held in a state of being spirally stacked inside the frozen dessert, and the sauce is stacked on or under the spiral surface of the spiral chocolate. The multilayer frozen dessert according to 1 or 2.

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