JP2013153732A - Frozen confectionery, and frozen confectionery package including the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide frozen confectionery which has good palate feeling and is readily available to consumers.SOLUTION: The frozen confectionery includes ice cream 12 put in a vessel 11. The ice cream 12 is provided with a space (a groove 12g) in which liquid material is placed. The frozen confectionery package includes the frozen confectionery, an enclosure member, and edible liquid material which is enclosed in the enclosure member and is to be placed in the space formed in the ice cream.

Description

  The present invention relates to a frozen dessert and a frozen dessert package including the same.

  Conventionally, a method for providing an ice cream having a good texture has been proposed. For example, a method of giving a soft texture by adding a specific additive has been disclosed (Japanese Patent Laid-Open No. 2001-161280). In addition, a method of giving a new texture by adding and mixing sliced ice with a fine particle size to ice creams is disclosed (Japanese Patent Laid-Open No. 2002-191).

JP 2001-161280 A Japanese Patent Laid-Open No. 2002-191

  Consumers are seeking to easily obtain frozen desserts with a better texture. An object of the present invention is to provide a frozen confectionery that allows consumers to easily obtain a frozen confectionery having a good texture.

  In order to achieve the above object, the frozen dessert of the present invention is a frozen dessert containing ice creams contained in a container, and a space for arranging a liquid material is formed in the ice creams.

  Moreover, the frozen dessert package of the present invention includes the frozen dessert of the present invention, an enclosing member, and an edible liquid material that is encapsulated in the enclosing member and arranged in the space.

  According to the present invention, a consumer can easily obtain a frozen dessert having a good texture. Conventionally, it has been common knowledge to avoid mixing excess water into ice creams. However, the present invention is based on a completely new idea that reverses such common sense.

It is a figure which shows typically the (a) cross section and the upper surface of (b) ice cream about an example of the frozen dessert of this invention. It is a figure which shows typically (a) cross section and (b) the lower surface of a lid | cover about another example of the frozen dessert of this invention. It is a figure which shows a cross section typically about another example of the frozen dessert of this invention. It is a figure which shows typically the upper surface of (a) cross section and (b) ice cream about other examples of the frozen dessert of this invention. It is a figure which shows typically (a) cross section and (b) upper surface about an example of the ice cream of the frozen dessert of this invention. It is a figure which shows typically (a) cross section and (b) upper surface about another example of the ice cream of the frozen dessert of this invention. It is a figure which shows typically (a) cross section and (b) upper surface about another example of the ice cream of the frozen dessert of this invention. It is a figure which shows typically (a) cross section and (b) upper surface about another example of the ice cream of the frozen dessert of this invention. It is a figure which shows typically an example of the enclosure member contained in the frozen dessert package of this invention, and a liquid material. It is sectional drawing which shows typically an example of the frozen dessert package of this invention.

  Embodiments of the present invention will be described below. In the following description, embodiments of the present invention will be described by way of examples, but the present invention is not limited to the examples described below. Further, in the following description, there are cases where components that can be used as constituent elements having specific functions are exemplified, but as long as the effects of the present invention are obtained, those different from those exemplified may be applied. . Moreover, although a specific numerical value or numerical value range may be illustrated below, this invention is not limited to them.

[Frozen dessert]
The frozen dessert of the present invention is a frozen dessert containing ice creams placed in a container. In the ice creams, a space for arranging a liquid material is formed. Hereinafter, the space may be referred to as “space (S)”. The space (S) is a space for arranging an edible liquid material. Hereinafter, the liquid material may be referred to as “liquid material (L)”. Details of the liquid material (L) will be described later.

  In the frozen dessert of the present invention, the liquid (L) is placed in the space (S) and stirred to soften the whole into soft cream, and the water in the liquid (L) is cooled by ice creams. It freezes and becomes a fine ice particle, giving it a crisp texture. Therefore, according to the present invention, a consumer can easily obtain a frozen dessert having a good texture.

  In another aspect, ice creams include those obtained by cooling a material containing oils and fats (fats) and sugars while stirring the air to form a cream and then freezing it. The fat content (for example, milk solid content) of ice cream is usually 3% by weight or more. However, as long as the effect of the present invention is obtained, the proportion of fat (for example, milk solids) contained in the ice cream may be less than 3%.

  The ice creams used in the present invention generally include what are called ice cream, ice milk, and lacto ice. Therefore, well-known ice cream, ice milk, lacto ice, and the like can be used for the ice creams used in the present invention. Examples of ice cream materials include sugars (eg, sugar) and fats and oils. Examples of fats and oils include milk-derived components (such as milk fat) and vegetable fats. The material of ice cream may include materials other than the above materials, for example, one or more of chickenpox, egg, egg-derived components, salt, emulsifier, stabilizer, flavor, fruit juice, pulp, cacao, flour, etc. May be included. Ice creams also contain moisture.

  A preferred example of the container is a cup (a cup with a lid). Examples of containers include tube-shaped containers with caps. When the container is a cup, the horizontal cross section thereof may be circular or rectangular. Moreover, when a container is a cup, the edge of a cup may be higher than the upper surface of ice cream, for example, may be about 3 mm-10 mm higher. By making the edge of the cup higher than the upper surface of the ice cream, it is possible to prevent the mixture from spilling out of the cup when the consumer mixes the ice cream and the liquid (L).

  As the container, a container generally used for ice cream, ice milk, lacto ice or the like may be used. The container may be formed using, for example, plastic, paper, and a composite thereof. When the lid of the container includes a convex portion for filling the space (S), the convex portion can be easily formed by forming the lid from plastic. For example, a lid having a convex portion can be formed by pouring plastic into a mold including the convex portion. Moreover, you may form a convex part by heating and deforming the flat surface of a plastic lid.

  When the container is a tube-shaped container with a cap, the container is formed of a flexible material in order to allow mixing of the ice cream and the liquid material (L). In this case, the consumer who eats the frozen dessert of the present invention first opens the cap and arranges the liquid (L) in the space (S) of the ice cream contained in the tube-shaped container. Then, the ice cream and the liquid material (L) are mixed by closing the cap and holding the tube. This mixing provides a frozen dessert with a good texture.

  The shape of the ice cream is limited by the shape of the container, and is usually a shape that fills the space in the container. For example, when the container is a cup with a lid, the ice creams have a shape limited by the space surrounded by the cup and the lid. A space that is not a space (S) may exist between the top surface of the ice cream and the lid, but it is usually preferable that such a space is small or absent.

  When the container is a cup, in one aspect, the frozen dessert of the present invention includes ice creams placed in the container, the ice creams having a bottom surface and a substantially flat top surface. And the space (S) where ice creams do not exist in the space surrounded by the plane substantially including the upper surface of the ice creams, the bottom surface of the ice creams (or the bottom surface of the cup), and the inner side surface of the cup Exists. An example of the frozen dessert in this case includes ice creams contained in a container, and the ice creams have a substantially flat bottom surface and a substantially flat top surface. And the space (S) where ice creams do not exist in the space surrounded by the plane substantially including the upper surface of the ice cream, the plane substantially including the bottom surface of the ice cream, and the inner side surface of the cup Exists.

  The space (S) is not particularly limited as long as it has a shape in which the liquid (L) can be disposed. Usually, in order to arrange the liquid material (L) in the space (S), the space (S) is opened on the upper surface of the ice cream. However, when the ice cream has a shape that allows a consumer to easily form an opening, the space (S) does not necessarily have an opening.

  The space (S) may include a recess formed on the surface of the ice cream. A typical space (S) is a recess formed on the surface of the ice cream. Examples of the recess include at least one selected from a groove and a hole. There is no limitation on the shape and arrangement of the holes and grooves. The hole may be cylindrical or prismatic. The shape of the hole may be a dome shape such as a hemisphere. Further, the opening of the groove may be rectangular or elliptical. Further, the plurality of grooves may be arranged in a stripe shape, or the plurality of grooves may be arranged in a lattice shape.

  In addition, the member (space filling member) which fills space (S) may be arrange | positioned in the space (S) of ice cream. Such a space filling member may be a part of the lid (the convex portion of the lid) or may exist separately from the lid. By filling the space (S), the gas in the cup can be reduced, and as a result, deterioration of the ice cream due to the gas may be suppressed. Moreover, a deformation | transformation of space (S) can be suppressed by arrange | positioning a space filling member in space (S) of ice cream. The space filling member may be formed using plastic, paper, and a composite thereof.

  The depth of the concave portion that becomes the space (S) may be large (deep) in the central portion and small (shallow) in the peripheral portion. In addition, the width of the concave portion serving as the space (S) may be wide at the central portion and narrow at the peripheral portion. By doing so, it becomes easier for the consumer to take out the space filling member arranged in the space (S).

  In the case where the space filling member is not arranged in the space (S) of the ice cream, measures for suppressing the deterioration of the ice cream and the deformation of the space (S) on the surface of the space (S) may be taken. For example, the surface of the ice cream exposed in the space (S) may be coated with a food material having low air permeability or a hard food material.

The volume of the space (S) is defined as a volume VS (cm ³ ). Further, the volume of the ice cream when it is assumed that the space (S) is filled with the ice cream is defined as a volume VF (cm ³ ). At this time, the actual volume of the ice cream is represented by the difference between the volume VF and the volume VS. The lower limit of the ratio (volume VS) / (volume VF) may be, for example, 0.01, 0.02, 0.03, 0.05, 0.08, or 0.1. . Moreover, the upper limit of the ratio of (volume VS) / (volume VF) may be 0.4, 0.2, 0.2, or 0.15, for example. The ratio of (volume VS) / (volume VF) may be in a range in which these lower limits and upper limits are arbitrarily combined. For example, the volume VS is 0.01 to 0.4 times the volume VF, 0.03 to 0.2 times, 0.03 to 0.15 times, 0.05 It may be in the range of times to 0.15 times. By setting it as these ranges, while mixing a liquid (L) and ice cream becomes easy, the food texture of the frozen dessert after mixing them becomes good.

  The volume VF is not particularly limited, but is usually in the range of 50 ml to 1000 ml, for example, in the range of 50 ml to 500 ml, or in the range of 70 ml to 200 ml.

  From the viewpoint of facilitating mixing of the ice cream and the liquid material (L), the space (S) may include a plurality of concave portions formed by being dispersed in the ice cream. For example, when an area having a predetermined shape and area is arbitrarily selected on the upper surface (surface on the lid side) of ice creams, a part of the space (S) always exists in the area. Good. The area may be a circle having a diameter of 5 cm (for example, 4 cm, 3 cm, 2 cm, or 1 cm) or a square having a side of 5 cm (for example, 4 cm, 3 cm, 2 cm, or 1 cm).

  In an example of the frozen dessert of the present invention, the container in which the ice creams are placed includes a cup and a lid, the space (S) is a recess formed on the surface of the ice creams, and the inner side surface of the ice creams and the cups Is at least one space selected from a gap formed between the two. Hereinafter, the at least one space may be referred to as “space (S1)”. The space (S) may be constituted only by a recess formed on the surface of the ice cream, or may be constituted only by a gap formed between the ice cream and the inner side surface of the cup, You may be comprised by both. For example, the space (S1) may be at least one selected from a groove and a hole. The description of the volume VS of the space (S) can be read as the description of the volume VS of the space (S1).

The area SU (cm ² ) is defined as the area of the upper surface (surface on the lid side) of the ice cream when it is assumed that the space (S1) is filled with the ice cream. The total area of the openings in the space (S1) is defined as area SC (cm ² ). The area SC is a range of 0.01 to 0.7 times the area SU (cm ² ), a range of 0.03 to 0.5 times, a range of 0.05 to 0.3 times, , It may be in the range of 0.05 times to 0.2 times.

  Regarding the depth from the upper surface (the opening of the space (S1)) of the region where the space (S1) is formed, the depth of the deepest place is defined as a depth D (cm). Moreover, let the height of ice cream be height H (cm). The depth D is preferably 0.1 times or more of the height H, 0.2 times or more, 0.3 times or more, 0.4 times or more, 0.5 times or more, 0.6 times or more, It may be 0.7 times or more or 0.8 times or more. For example, the depth D is in the range of 0.1 to 1 times the height H, in the range of 0.2 to 1 times, in the range of 0.3 to 1 times, or in the range of 0.5 to 1 times. Or a range of 0.2 times to 0.8 times, a range of 0.3 times to 0.8 times, or a range of 0.3 times to 0.7 times. By making the depth D 0.3 times or more the height H, it becomes easy to mix the liquid (L) and the ice cream. Note that the depth of the space (S1) may vary depending on the location. For example, you may make it deep at the center part of the upper surface of ice cream, and may become shallow at the peripheral part of an upper surface.

  The space (S1) satisfies any one of the ranges described above for the ratio between the depth D and the height H, and satisfies any one of the ranges described above for the ratio between the area SC and the area SU. May be formed.

  When the lower surface of the lid of the container (the surface other than the convex portion when the lid includes a convex portion) and the ice cream are in contact with each other, the depth D ′ from the lower surface to the deepest place in the space (S) And the ratio of the ice creams to the height H may be in the same range as the ratio of the depth D to the height H.

  The area SC and the depth D (or the depth D ′) are preferably selected so that the ratio of the volume VS and the volume VF is the value described above.

  The recess may have a shape imitating a motif such as a flower or an animal or a cartoon character. Specifically, the opening of the recess may have a shape simulating them. In this case, when the liquid (L) having a color different from that of the ice cream is disposed in the recess, the specific shape is represented by the color of the liquid (L).

  The liquid material (L) arranged in the space (S) of the ice cream may be prepared by the consumer. For example, when the consumer eats the frozen dessert of the present invention, a liquid (L) such as tap water or juice may be placed in the space (S) and mixed with ice cream. However, the ice cream and the liquid (L) may be sold as a packaged product. According to such a structure, a consumer can eat the frozen dessert of the present invention more easily. Below, such a frozen dessert package is demonstrated.

[Frozen dessert package]
The frozen dessert package of the present invention includes the frozen dessert of the present invention, an enclosing member, and a liquid material encapsulated in the enclosing member and an edible liquid material (L) for placement in the space (S). Hereinafter, the enclosing member may be referred to as “encapsulating member (M)”.

  In this frozen dessert package (package product), the frozen dessert and the enclosing member (M) are integrally packaged. That is, in this form, the frozen dessert of the present invention and the liquid material (L) are sold as a set. In an example of the frozen dessert package, the frozen dessert of the present invention including ice creams placed in a cup with a lid and the enclosing member (M) are placed in a container (such as a box) formed of paper or the like. In this case, a plurality of frozen desserts and a plurality of liquid substances (L) may be packaged in the container. In that case, the plurality of liquid materials (L) may include different types of liquid materials (L). By packaging in such a manner, the consumer can enjoy a frozen dessert having a favorite flavor using a favorite liquid (L). The number of liquid substances (L) to be packaged may be less than the number of frozen desserts packaged, may be the same, or may be greater. For example, six frozen desserts and six (or more than six) liquids (L) may be packaged in one box.

  The frozen dessert package may also contain other ingredients such as corn cups. In the frozen dessert of the present invention, the ice cream can be softened like a soft cream, so that the consumer can eat the softened ice cream in a corn cup or the like.

  In addition, another example of the frozen dessert package includes the frozen dessert of the present invention including ice creams put in a cup with a lid, and an enclosing member (M) including a liquid (L) fixed to the cup. Including.

  The enclosing member (M) may be any member that can maintain the quality of the liquid material (L) for a predetermined period under predetermined conditions. For example, what is necessary is just to be able to maintain the quality of a liquid substance (L) only for the storage period which a seller assumes on the conditions (for example, -18 degrees C or less) in which ice cream is stored. The liquid material (L) may be enclosed in the enclosing member (M) so as to be refrigerated or stored at room temperature. Such encapsulation may be performed by a known method such as heat sterilization after encapsulation.

  In addition, when it is assumed that the consumer stores the enclosing member (M) in which the liquid (L) is encapsulated, the consumer can easily thaw the frozen liquid (L). It is preferable to use the enclosing member (M) in such a form as possible. For example, by using a flat bag-shaped enclosing member (M), natural thawing and thawing in water are facilitated. Further, the enclosing member (M) may have a tubular shape with a thin tip so that the liquid (L) can be easily placed in the space (S).

  A known sealing member can be used as the sealing member (M). For example, as the enclosing member (M), a bag or a container used for enclosing liquid seasonings such as soy sauce and sauce may be used. Such a bag may be formed of a multilayer film including a resin layer. For example, it may be formed of a multilayer film including an inorganic layer such as an aluminum-like adhesive layer and a resin layer (for example, a plastic layer). The enclosing member (M) may be a bottle with a cap.

  The liquid material (L) contains moisture. When the liquid (L) and the ice cream are mixed, the moisture contained in the liquid (L) freezes to give a sharp texture. The water content in the liquid (L) may be 50% by weight or more, 70% by weight or more, 80% by weight or more, 90% by weight or more, or 100% by weight. By increasing the water content, the ice cream and the liquid (L) can be easily mixed, and the texture of the mixture becomes soft.

  A typical example of the liquid (L) is water. The liquid substance (L) may give a flavor to ice creams, for example, a fruit, chocolate, coffee, vanilla, alcoholic beverage, carbonated beverage, lactic acid bacteria beverage, candy, caramel, pudding and the like. It may be a thing. The liquid (L) may contain at least one selected from the group consisting of water, fruit juice, and chocolate syrup. Moreover, a liquid substance (L) may contain a fruit. The liquid (L) is adjusted in taste and aroma so as to bring about an appropriate flavor when mixed with ice cream. For example, when fruit juice is used, concentrated fruit juice may be used.

  The frozen dessert according to another aspect may include a container that can be deformed so that a space (S) is formed, and ice creams that are contained in the container. In that case, even if the space (S) does not exist in the initial state where the ice creams are put, the container can be deformed to form the space (S) when the consumer eats the frozen dessert. Examples of such containers include containers that can be inflated outward and can maintain the shape of the inflated condition.

[Method for producing frozen dessert of the present invention]
There is no limitation in particular in the manufacturing method of the frozen dessert of this invention. Below, the ice cream in the state which becomes an ice cream which does not have fluidity by cooling may be called an ice cream mix. The ice cream mix can be manufactured by a known method, for example, while stirring the raw materials of ice cream and mixing gas (air etc.), a predetermined temperature (for example, a temperature in the range of −5 ° C. to −12 ° C.). It can be manufactured by cooling. Ice creams can be obtained by cooling a flowable ice cream mix in a container.

  In an example of the manufacturing method of the frozen dessert of this invention, first, ice cream containing a cup is manufactured with a general manufacturing method. Next, the frozen confectionery of this invention is obtained by forming a recessed part in the ice cream. For example, first, an ice cream mix is manufactured, and the ice cream mix is filled in a cup. Next, the ice cream placed in the cup is obtained by further cooling until the fluidity of the filled ice cream mix is lost or lowered. At this time, the ice cream mix may be cooled to a temperature of −15 ° C. or lower (for example, a temperature of −18 ° C. or lower). Thereafter, by removing a part of the ice creams, a space (S) (for example, a space (S1) such as a recess, and the same applies to the space (S) described in the following example of the manufacturing method). Form. For example, the hole may be formed by piercing an ice cream with a cylindrical member and taking out the ice cream in the member. Moreover, you may form a groove | channel by scraping out a part of ice cream linearly.

  In another example of the manufacturing method, first, an ice cream mix is manufactured. The cup is then filled with ice cream mix. Up to this point, the same method as that for producing ordinary ice creams can be applied. Next, the cup is covered while the fluidity of the ice cream mix is maintained. At this time, a lid on which a convex portion corresponding to the space (S) is formed is used as the lid. By using such a lid, the ice cream mix in the convex region is eliminated. Next, the ice cream mix is cooled with the lid on. In this way, ice creams in which the space (S) is formed are obtained. In this frozen dessert, the consumer can remove the lid to place the liquid material (L) in the space (S).

  In yet another example of the production method, first, an ice cream mix is produced. Next, a space filling member for forming a space corresponding to the space (S) is inserted into the container. For example, when forming a hole in ice cream, a cylinder corresponding to the hole is inserted into the container so as to be arranged at a position corresponding to the hole. The ice cream mix is then filled into the cup by discharging the ice cream mix from the nozzle. The ice cream mix is filled in an area in the container where there is no space filling member. Next, the ice cream mix is further cooled until the fluidity of the ice cream mix is lost or lowered, and then the space filling member is removed from the cooled ice cream mix. Next, cover the cup. In this way, the frozen dessert of the present invention is obtained. The space filling member may be left as it is without being removed from the ice cream.

  In yet another example of the production method, first, an ice cream mix is produced. The cup is then filled with ice cream mix. Up to this point, the same method as that for producing ordinary ice creams can be applied. Next, while the flowability of the ice cream mix is maintained, the space filling member corresponding to the space (S) is inserted into the ice cream mix so as to be arranged at a position where the space (S) should be formed. . Next, the ice cream mix is further cooled. The lid of the cup may be placed on the cup immediately after the space filling member is placed, or may be performed after cooling or cooling of the ice cream mix has proceeded. In this way, ice creams in which the space (S) is formed are obtained. In this frozen dessert, the liquid filling material (L) can be arranged in the space (S) by the consumer taking out the space filling member.

  In addition, when forming space (S) using the lid | cover or space filling member which has a convex part, when the convex part or space filling member of a lid | cover is arrange | positioned in a cup, they are fixed to a cup. It may be. By doing so, the shape and position of the space (S) can be easily formed with good reproducibility. For example, one of the convex portions (or space filling member) of the cup and the lid may be formed with a bowl-shaped convex portion, and the other may be formed with a groove that fits into the convex portion. The groove may be formed by two hook-shaped convex portions arranged in parallel. The bowl-shaped convex part or groove | channel formed in a cup is formed in the inner side surface of a cup, and is formed in parallel with the height direction of a cup. The hook-like convex portion moves so as to slide in the groove when the convex portion (or space filling member 31) of the lid enters the cup.

  The frozen dessert package of the present invention is obtained by integrating the frozen dessert of the present invention and an enclosing member enclosing a liquid (L). For example, you may fix the enclosure member with which the liquid substance (L) was enclosed to the container of the frozen dessert of this invention. Moreover, you may put the frozen dessert of this invention and the enclosure member with which the liquid substance (L) was enclosed in one box.

  Hereinafter, embodiments of the present invention will be described with examples.

[Embodiment 1]
A sectional view of an example of the frozen dessert of the present invention is shown in FIG. With reference to Fig.1 (a), the frozen dessert 10 of Embodiment 1 contains the ice creams 12 put into the container 11. FIG. A top view of only the ice creams 12 is shown in FIG. 1A is a cross-sectional view taken along line Ia-Ia in FIG. 1B.

  The container 11 includes a lid 11a and a cup 11b. The lid 11a includes a tab 11at for facilitating the removal of the lid 11a. The interior of the container 11 has an inverted frustoconical shape.

  The ice creams 12 have a substantially flat top surface 12u and a substantially flat bottom surface 12b. In the ice creams 12, grooves 12 g are formed as spaces (S). The groove 12g has an elliptical opening on the upper surface 12u. There is little or no space between the upper surface 12u and the lid 11a. An unintended space may be formed between the upper surface 12u and the lid 11a due to manufacturing reasons (for example, insufficient filling). Normally, such a space is regarded as a space (S). Absent. The depth of such unintended spaces is usually less than 0.1 times the height of ice creams (eg less than 0.05 times).

  The height of the ice creams 12, that is, the distance from the upper surface 12 u to the bottom surface 12 b of the ice creams 12 is defined as a height H. Further, the maximum depth of the groove 12g, that is, the distance from the upper surface 12u to the deepest bottom of the groove 12g is defined as a depth D. In the example shown in FIG. 1, the depth D is smaller than the height H. Moreover, in the example shown in FIG. 1, the area surrounded by the circle shown in FIG. 1B is the area SU. Further, the area surrounded by the ellipse shown in FIG.

  In the example shown in FIG. 1, the depth and width of the groove 12g are large at the center and small at the periphery. However, the depth and / or width of the groove 12g may be constant. Further, a plurality of grooves may be formed in the ice creams 12.

[Embodiment 2]
In the second embodiment, an example in which the lid includes a convex portion that fills the space (S) will be described. A cross-sectional view of the frozen dessert of Embodiment 2 is shown in FIG. With reference to Fig.2 (a), the frozen dessert 10a of Embodiment 2 contains the ice creams 12 put into the container 21. As shown in FIG. The container 21 includes a lid 21a and a cup 11b. Since the frozen dessert 10a is the same as the frozen dessert 10 shown in FIG. 1A except that the lid 21a is different from the lid 11a, the duplicated explanation is omitted.

  A view of the lid 21a viewed from the bottom side of the cup 11b is shown in FIG. The lid 21a includes a convex portion 21ac having a shape corresponding to the space (S) (groove 12g). When the lid is covered with the lid 21a, the convex portion 21ac is arranged at the position of the space (S) (groove 12g). In the example shown in FIG. 2, the convex portion 21ac is a concave portion when viewed from the upper surface side. It is good also as a frozen dessert package by arrange | positioning a liquid substance (L) in this recessed part. In addition, the inside of the convex part 21ac does not need to be hollow.

[Embodiment 3]
Embodiment 3 demonstrates an example which arrange | positions the space filling member which is not integrated with a lid | cover in space (S) instead of the convex part 21ac.

  With reference to FIG. 3, the frozen dessert 10 b of Embodiment 3 includes ice creams 12 placed in a container 11 and a space filling member 31. Except for including the space filling member 31, the frozen dessert 10b is the same as the frozen dessert 10 shown in FIG.

  The space filling member 31 has the same shape as the space (S) (groove 12g). The space filling member 31 may be fixed to the lid 11a. When the space filling member 31 is fixed to the lid 11a, the consumer can take out the space filling member 31 by removing the lid 11a. The space filling member 31 may be a hollow member.

  In the frozen desserts 10a and 10b, they may be formed so that the convex portion 21ac (or the space filling member 31) is fixed to the cup 11b in the cup 11b. Specifically, the cup 11b and the convex portion 21ac (or space filling member 31) may include a fixing means for fixing the convex portion 21ac (or space filling member 31) in the cup 11b. An example of such a fixing means is a convex part and / or a concave part formed in at least one of the both.

  In the example shown in FIGS. 2 and 3, the depth and width of the space (S) (groove 12g) (height and width of the convex portion 21ac) are large in the central portion and small in the peripheral portion. With such a configuration, it becomes easy for the consumer to remove the lid 21a and to take out the space filling member 31.

  In addition, the shape of the space (S) formed in the ice creams 12 is not limited to the above shape. In the frozen desserts of Embodiments 2 and 3, the lid convex portion 21ac and the space filling member 31 have an appropriate shape corresponding to the shape of the space (S).

[Embodiment 4]
An example in which the gap between the ice cream and the inner side surface of the cup is a space (S) will be described. A cross-sectional view of the frozen dessert 10c of Embodiment 4 is shown in FIG. FIG. 4B is a top view showing the relationship between the ice creams and the space (S). 4A is a cross-sectional view taken along line IVa-IVa in FIG. 4B (the same applies to the following drawings).

  In the frozen dessert 10c shown in FIG. 4, the ice creams 12 are cylindrical. The top surface 12u and the bottom surface 12b of the ice creams 12 are substantially flat. Since the ice creams 12 are cylindrical and the shape inside the container 11 is an inverted truncated cone, there is a space between them. Specifically, a space 12s is formed in a region surrounded by the surface A substantially including the upper surface 12u, the bottom surface 12b of the ice cream 12b (or a plane substantially including the bottom surface 12b), and the inner side surface of the cup 11b. Exists. The space 12s becomes a space (S).

  In the example shown in FIG. 4, the bottom surface 12b of the ice creams 12 and the inner bottom surface of the cup 11b have the same shape. In the example shown in FIG. 4, the deepest depth D of the space 12 s is equal to the height H of the ice creams 12.

  A dotted circle 41 shown in FIG. 4B shows a circle formed by a curve where the inner side surface of the cup 11b and the surface A intersect. In the example shown in FIG. 4, the area surrounded by the dotted circle 41 is the area SU. Further, the area of the region existing between the solid circle (circle showing the range of the ice cream 12) shown in FIG. 4B and the dotted circle 41 is the area SC.

  FIG. 4 shows an example in which the space 12s is formed over the entire circumference of the inner side surface of the cup 11b. However, the space 12s may be formed only in a region adjacent to a part of the inner side surface of the cup 11b.

  The ice cream 12 of the frozen dessert of Embodiments 1 to 4 may have a shape different from the shape shown in FIGS. An example of the ice creams 12 having other shapes is shown in FIGS. 5 (b), FIG. 6 (b), FIG. 7 (b) and FIG. 8 (b) are top views, and FIG. 5 (a), FIG. 6 (a), FIG. 7 (a) and FIG. b) is a sectional view thereof.

  A plurality of recesses (holes 12h) are formed in the ice cream 12 shown in FIG. In addition, each recessed part may be connected by the horizontal hole extended in a horizontal direction. This horizontal hole also constitutes a part of the space (S). Such a lateral hole facilitates the escape of the gas present in the space (S), and facilitates the injection of the liquid material (L) into the space (S). In the ice creams 12 shown in FIG. 5, the area surrounded by the outer circle in FIG. 5B is the area SU. Further, the sum of the areas of a plurality of circles indicating the holes 12h in FIG. 5B is the area SC.

  The ice creams 12 shown in FIG. 6 have a plurality of grooves 12g arranged in parallel. Each groove 12g has a shape that becomes deeper at the center. The depth D of the other groove may be smaller than the depth D of the longest groove that passes through the central portion.

  The groove 12g formed in the ice cream 12 shown in FIG. 7 has a shape in which two grooves 12g shown in FIG. 1 intersect. The groove 12g is deeper at the center. The cross-sectional shape in the horizontal direction of the groove 12g has a shape in which two ellipses are orthogonal to each other.

  The holes 12h formed in the ice creams 12 shown in FIG. 8 have a dome-like (substantially hemispherical) shape.

[Example of liquid (L)]
An example of the liquid material (L) contained in the frozen dessert package of the present invention is shown in FIG. The liquid material 81 is sealed in the sealing member 80. The enclosing member 80 is formed of a single-layer or multi-layer packaging material, and at least three sides are heat-sealed. A notch 80c is formed in a part of the enclosing member 80 so that it can be easily opened. The liquid 81 is preferably enclosed in the enclosure member 80 so that it can be stored at room temperature. By making the shape of the enclosing member relatively flat, natural thawing and thawing in water (for example, running water) are facilitated.

[Example of frozen dessert package]
An example of the frozen dessert package of the present invention is shown in FIG. A frozen dessert package 100 in FIG. 10 includes an ice cream 12 placed in a container 11 and an enclosing member 90 enclosing a liquid material 91. The container 11 includes a lid 11a and a cup 11b. In FIG. 10, the frozen dessert similar to the frozen dessert 10 shown in FIG. 1A is used except that the shape of the lid 11a is slightly different, but other frozen desserts of the present invention may be used.

  The enclosing member 90 is detachably fixed to the recess of the lid 11a. The fixing method of the enclosing member 90 may be performed by forming a convex part and / or a concave part in the lid 11a and the enclosing member 90. Further, the enclosing member 90 may be fixed to the lid 11a with a weak adhesive or the like. Further, the enclosing member 90 may be fixed by further covering the enclosing member 90.

  The enclosing member 90 may be fixed to a portion of the container 11 other than the lid 11a. For example, the enclosing member 90 may be fixed to the bottom of the cup 11b.

  Below, the result of having confirmed food texture about the frozen dessert which changed the volume of space (S) is demonstrated. First, commercially available lacto ice in a cup (volume: about 90 ml, non-fat milk solid content about 6%, vegetable fat content about 8%) was prepared. By forming a plurality of cylindrical holes in this lacto ice (temperature: about −15 ° C.), lacto ice having a space (S) was obtained. By changing the number of holes, the ratio of the volume (VS) of the space (S) to the volume VF (volume of ice cream when it was assumed that the space (S) was filled) was changed. Specifically, the volume VS is 0.03 times (3%), 0.05 times (5%), 0.1 times (10%), or 0.15 times (15%) of the volume VF. Four samples were prepared. Next, water was added to fill the holes of each sample, and ice creams and water were mixed. After mixing until the ice creams and water were almost uniformly mixed, the texture was confirmed. All samples were soft and crisp and had a good texture. The higher the ratio of the volume VS of the space (S) (the greater the amount of water), the shorter the time required for stirring, the softer the resulting mixture, and the sharper texture. . However, if the proportion of the volume VS of the space (S) becomes too high (if the amount of water becomes too large), the resulting mixture may become too soft.

  Moreover, when the case where the concave portion was a cylindrical hole and the case where the concave portion was a groove were compared, it was easier for the liquid portion (L) to be disposed in the concave portion when the concave portion was the groove. Moreover, when the depth of the recessed part formed in ice cream was changed and ice cream and water were mixed, it became easier to mix ice cream and water, so that the recessed part was deep.

  The embodiments of the present invention have been described above by way of examples, but the present invention is not limited to the above-described embodiments, and can be applied to other embodiments based on the technical idea of the present invention.

  In still another aspect, the present invention relates to a normal ice cream in a cup (ice cream in which no space (S) is formed) and an enclosing member (M) in which a liquid (L) is encapsulated. A frozen dessert package containing This frozen dessert package may further include a member for forming the space (S). The member for forming the space (S) includes a cylindrical member, a rectangular tube member, and a columnar member whose tip may be narrowed. In still another aspect, the present invention provides a member for forming the space (S).

  The present invention can be used for frozen desserts and frozen dessert packages.

10, 10a, 10b, 10c Frozen dessert 11 Container 11a, 21a Lid 11b Cup 12 Ice cream 12g Groove (space)
12h hole (space)
12s space 80 enclosing member 81 liquid material 100 frozen dessert package

Claims (8)

A frozen dessert containing ice cream in a container,
A frozen dessert in which a space for placing a liquid material is formed in the ice cream. The container includes a cup and a lid;
The space is at least one space selected from a recess formed on a surface of the ice cream and a gap formed between the ice cream and an inner side surface of the cup. The frozen dessert described.   The frozen dessert according to claim 2, wherein a depth D of the deepest place of the at least one space is in a range of 0.3 to 1 times a height H of the ice cream.   The frozen dessert according to claim 2 or 3, wherein the space is at least one selected from a groove and a hole.   The volume VS of the space is in a range of 0.01 to 0.4 times the volume VF of the ice cream when it is assumed that the space is filled with the ice cream. 5. The frozen dessert according to any one of 4 above.   The frozen dessert according to any one of claims 2 to 5, wherein a member that fills the space is disposed in the space. The frozen dessert according to any one of claims 1 to 6,
An enclosing member;
A frozen dessert package comprising a liquid material sealed in the sealing member and edible liquid material for placement in the space.   The frozen dessert package according to claim 7, wherein the liquid material includes at least one selected from the group consisting of water, fruit juice, and chocolate.

Images