JP2014030386A - Method for producing cold confectionery shell - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a cold confectionery shell having a proper hardness, while preventing generation of a needle crystal.SOLUTION: A method for producing a cold confectionery shell including freezing and solidifying a cold confectionery mix along the inner surface of a mold comprises performing a fine crystal dispersion step S1 of dispersing fine ice crystals in the cold confectionery mix and a filling step S2 of filling the mold with the cold confectionery mix having the dispersed fine ice crystals. Between the fine crystal dispersion step and the filling step, the dispersion state of the fine ice crystals is maintained.

Description

  The present invention relates to a method for producing a shell formed of frozen confectionery (a frozen confectionery shell) and a method for producing a frozen confectionery having a frozen confectionery shell.

A refreshing type of frozen dessert with relatively high water content is popular during the summer. On the other hand, in recent years, there is a demand for high palatability such as a soft and smooth texture and taste even in a refreshing state.
By the way, conventionally, the frozen confectionery which combined the frozen confectionery of a several different composition is known. For example, Patent Literature 1 describes a frozen dessert that includes a chocolate layer and other frozen desserts in a shell formed of the frozen dessert. In addition, Patent Document 2 mainly includes a center formed by freezing an aqueous solution containing saccharides and gelatin, a shell formed of an ice layer coated on the outer periphery of the center, and a solidified fat and oil coated on the outer periphery of the shell. A frozen dessert having a coating layer is described.

  On the other hand, as described in Patent Document 3, a method for producing a frozen dessert in which a semi-frozen frozen dessert mix is filled in a storage container and frozen is known.

JP-A-1-124354 JP 2003-79319 A JP-A-6-62752

The type of frozen dessert having a conventional frozen dessert shell described in Patent Document 1 and Patent Document 2 is designed to maintain a constant strength of the frozen dessert shell. There was a problem that a crystal was generated. When acicular crystals are present in frozen desserts, there is a problem that when chewing, the frozen dessert breaks into blocks along the direction of orientation of the acicular crystals, and a tactile sensation (kissy texture) appears. It was.
In addition, when trying to include ice milk and ice cream with a relatively soft texture inside such a frozen dessert shell, the hard texture of the frozen dessert shell and the soft texture inside are separated, making it difficult to feel the harmony of taste. There was a problem.

  By the way, the manufacturing method of the frozen dessert of patent document 3 tries to provide the frozen dessert which has the crispy texture by producing a comparatively big ice crystal. However, even if such a method is applied to the frozen dessert shell as it is, the moldability is poor and it cannot be distributed as a product. Also, if ice cream or ice cream with a relatively high overrun and a soft texture is included in the inside of the frozen dessert shell, the texture with this will be separated and the palatability will be inferior. .

  In the background as described above, there has been a demand for a technique for manufacturing a frozen dessert shell in which the texture caused by needle-like crystals is suppressed. More specifically, there has been a demand for a technique for producing a frozen dessert shell having an appropriate hardness while suppressing the generation of needle-like crystals.

  That is, this invention makes it a subject to provide the technique which suppresses the production | generation of an acicular crystal | crystallization in manufacture of frozen dessert shells.

The present invention for solving the above-mentioned problems is a method for producing a frozen dessert shell, comprising freezing and solidifying a frozen dessert mix along an inner surface of a mold,
A fine crystal dispersion process for dispersing fine ice crystals in the frozen dessert mix;
Filling the frozen dessert mix in which the fine ice crystals are dispersed into a mold, and
The dispersion state of the fine ice crystals is maintained between the fine crystal dispersion step and the filling step.
By filling the mold while maintaining the dispersion state of the fine ice crystals obtained in the fine crystal dispersion process, the formation of needle crystals in the subsequent freeze-solidification is sufficiently suppressed and the texture is stiff. It is possible to produce a frozen confectionery shell having a good texture that is suppressed.

In a preferred embodiment of the present invention, the dispersion state of the fine ice crystals is maintained by maintaining the temperature of the frozen dessert mix at −1.0 ° C. or lower.
Such temperature control makes it possible to easily maintain the dispersed state of fine ice crystals, and to efficiently suppress the formation of needle-like crystals.

In a preferred embodiment of the present invention, the fine crystal dispersion step includes stirring the frozen dessert mix while cooling.
By such a method, it becomes possible to efficiently disperse a sufficient amount of fine ice crystals in the frozen dessert mix. Moreover, by stirring, air can be entrapped in the frozen confectionery mix, thereby making it possible to more effectively prevent the growth of needle crystals.

In the preferable form of this invention, the solid content concentration of the said frozen dessert mix is 5-35%.
By setting the solid content concentration of the frozen dessert mix within the above range, it is possible to achieve a certain shell strength while suppressing needle-like crystals. Thereby, the frozen dessert shell excellent in both shape retention and good food texture (that the food texture which kisses is suppressed) can be manufactured.
Here, solid content concentration means the density | concentration of components other than a water | moisture content.

The present invention also relates to a frozen dessert shell manufactured by the above manufacturing method.
Such a frozen dessert shell can be used for stick ice or the like, and has a good texture (a texture that causes xyxy is suppressed).

The present invention is a method for producing a frozen dessert having a frozen dessert shell,
The removal process which removes the unfrozen part inside the frozen confectionery shell formed in the mold inner surface, and the insertion process which inserts the confectionery raw material different from the said frozen confectionery mix inside the frozen confectionery shell are included.

In the preferable form of this invention, the said confectionery raw material is a frozen confectionery mix, and also performs the solidification process which freeze-solidifies the inserted confectionery raw material.
By such a production method, a frozen dessert having high palatability and having a good texture (a texture that suppresses kissing is suppressed) can be produced. That is, while enjoying the difference in texture between the outside (frozen confectionery shell) and the inside, a variety of confections melt together in the mouth, producing a very palatable frozen confectionery that can feel the harmony of both tastes. It becomes possible.

In the method for producing frozen confectionery of the present invention, the coating step of attaching a coating liquid mainly composed of water to the frozen confectionery shell surface of the frozen confectionery after the solidification step, and the step of freezing and solidifying the attached coating solution. Preferably it is done.
Thereby, the intensity | strength of frozen dessert shell can be improved moderately, and it becomes possible to manufacture the frozen dessert excellent in shape retention property.

The present invention relates to a frozen dessert manufactured by the above manufacturing method.
Such frozen confectionery has a good taste (suppressed texture is suppressed), and has a high palatability.

According to the method for manufacturing a frozen dessert shell of the present invention, it is possible to suppress the formation of needle crystals in the manufacture of the frozen dessert shell.
And the frozen dessert shell manufactured by such a manufacturing method has favorable food texture.
Moreover, it becomes possible to manufacture the frozen confectionery in which the production | generation of the acicular crystal | crystallization in a frozen confectionery shell was suppressed with the manufacturing method of the frozen confectionery of this invention.
And the frozen dessert manufactured by such a manufacturing method is excellent in food texture.

It is a schematic process drawing of the manufacturing method of the frozen dessert shell of this invention. It is explanatory drawing (sectional drawing) of the manufacturing method of the frozen dessert of this invention. It is explanatory drawing (sectional drawing) of the manufacturing method of the frozen dessert of this invention.

  Hereinafter, one embodiment of the manufacturing method of the frozen dessert of this invention is described, referring FIGS. FIG. 1 is a schematic process diagram of a method for producing a frozen dessert shell according to the present invention. 2 and 3 are explanatory views (cross-sectional views) for explaining an example of the method for producing the frozen dessert of the present invention.

As shown in FIG. 1, the method for producing a frozen confectionery shell according to the present invention includes a step S1 in which fine ice crystals are dispersed in a frozen confectionery mix that is a raw material of the frozen confectionery shell, and the frozen confectionery mix in which fine ice crystals are dispersed in a mold The process S2 of filling is included.
Moreover, the manufacturing method of the frozen dessert shell of this invention includes process S3 which freeze-solidifies the frozen dessert mix with which the mold was filled along the inner surface of a mold. Moreover, in this embodiment, process S4 which removes the unfrozen part of the center part of frozen dessert mix is performed after process S3. This process of freeze-solidification and removal of the unfrozen part is a general method for forming a frozen dessert shell.

As the frozen dessert mix used for the production of the frozen dessert shell, those conventionally used can be used without particular limitation, but it is preferable to use a frozen dessert mix having a relatively high water content in which the problem of acicular crystals is significant. This is because the effect of the present invention with respect to the prior art becomes remarkable when such a frozen dessert mix is used. In order to achieve a certain strength as a frozen dessert shell, it is preferable to set such a moisture content.
Specifically, the water content in the frozen dessert mix is preferably 65% by weight or more, more preferably 70% by weight or more, and more preferably 75% by weight or more. On the other hand, the upper limit of the water content is preferably 95% by weight, more preferably 90% by weight, and more preferably 85% by weight.

  The frozen dessert mix may contain fat, sugar, protein, fruit juice, pulp, etc., as in the conventional frozen dessert mix. The solid content in the frozen dessert mix is preferably 5% by weight or more, more preferably 10% by weight. % Or more, more preferably 15% by weight or more. On the other hand, the upper limit of the solid content is preferably 35% by weight, more preferably 30% by weight, and more preferably 25% by weight. The solid content in the frozen confectionery mix here means something other than the water content of the frozen confectionery mix.

  By setting the solid content of the frozen dessert mix to 5% by weight or more, preferably 10% by weight or more, and more preferably 15% by weight or more, the formation of needle-like crystals can be more effectively suppressed. Moreover, the intensity | strength of the frozen dessert shell manufactured can be made into a fixed level or more by making solid content of a frozen dessert mix 35 weight% or less, Preferably it is 30 weight% or less, More preferably, it is 25 weight% or less. That is, by making solid content into said range, the intensity | strength of the frozen dessert shell manufactured can also be made into a fixed level or more, suppressing the production | generation of an acicular crystal | crystallization.

The method for producing a frozen confectionery shell of the present invention is characterized in that fine ice crystals are dispersed in advance in the frozen confectionery mix before the frozen confectionery mix is frozen and solidified in a mold.
If the frozen confectionery mix is simply filled into a cooled mold as in the prior art, acicular crystals will grow when the frozen confectionery mix freezes and solidifies in the mold.

  As a method of dispersing fine ice crystals in the frozen confectionery mix, a method of stirring while cooling the frozen confectionery mix can be mentioned.

  Also, as a method of dispersing fine ice crystals in the frozen dessert mix, in addition to the method of stirring and cooling, fine ice crystals are produced by a method of crushing ice, etc. The method of mixing is mentioned.

  By the method described above, a frozen dessert mix containing fine ice crystals as a whole can be prepared. Fine ice crystals in the frozen dessert mix should have a diameter of 50 mm or more, preferably 70% or more, preferably 90% or more, and substantially all ice crystals have a diameter of 2 mm or less. Is preferred. The diameter of the fine ice crystals can be confirmed, for example, by conducting a sample survey with a microscope.

In order to maintain the dispersion state of fine ice crystals in the fine crystal dispersion step and the filling step, the temperature of the frozen dessert mix is preferably −1.0 ° C. or less, preferably −1.0 to −5.0 ° C., More preferably, it is preferably maintained at −2.0 to −4.0 ° C.
By maintaining the temperature of the frozen dessert mix at −1.0 ° C. or lower, preferably −2.0 ° C. or lower, it is possible to prevent the dissolution of fine ice crystals in the frozen dessert mix and maintain the dispersed state of the fine crystals. It becomes.
On the other hand, by maintaining the temperature of the frozen dessert mix at −5.0 ° C. or higher, preferably −4.0 ° C. or higher, fluidity suitable for filling can be ensured. Moreover, as shown in FIG.2 (b), when attracting | sucking the center part of the filled frozen dessert mix 11a, the fluidity | liquidity which can be attracted | sucked easily is securable.

Furthermore, in the present invention, the overrun of the frozen dessert mix to be filled can be generally 0 to 50%, preferably 3 to 30%, and more preferably 5 to 25%.
The overrun is preferably greater than 0%. Thereby, the production | generation of an acicular crystal | crystallization can be suppressed more effectively.
Moreover, by making the overrun of the frozen dessert mix 3% or more, preferably 5% or more, the formation of needle crystals can be more effectively suppressed. By setting the overrun to 3% or more, the gas dispersed in the frozen dessert mix sufficiently hinders the crystal growth, so that the acicular crystal growth can be suppressed. Moreover, the frozen dessert shell manufactured can be made into intensity | strength more than fixed by making overrun 50% or less, Preferably it is 30% or less, More preferably, it is 25% or less.
In order to make the overrun greater than 0%, stirring may be performed with a stirring device. When fine ice crystals are dispersed by cooling and stirring, the overrun is usually greater than 0%.

  The frozen dessert mix in which fine ice crystals are dispersed as described above is filled in a mold for molding as a raw material for the frozen dessert shell as shown in FIG. For example, when producing stick ice, the frozen dessert mix 11a is filled with the hopper 31 and the filling nozzle 32 in the mold 2 immersed in a refrigerant (not shown) cooled to about −25 to −40 ° C. (FIG. 2A).

In the frozen confectionery shell manufacturing method of the present invention, as described above, the temperature of the frozen confectionery mix is maintained at -1.0 to -5.0 ° C, preferably -2.0 to -4.0 ° C in the filling step.
By setting the temperature of the frozen dessert mix when filling the mold within the above range, a sufficient amount of fine ice crystals can be maintained during the filling process of the frozen dessert mix, and the subsequent freeze-solidification in the mold 2 In addition, it is possible to suppress the formation of acicular crystals.
Moreover, the fluidity | liquidity suitable for filling can be ensured by making the minimum of the temperature of the frozen dessert mix 11a into said value. Moreover, as shown in FIG.2 (b), when attracting | sucking the center part of the filled frozen dessert mix 11a, the fluidity | liquidity which can be attracted | sucked easily is securable.
The temperature of the frozen dessert mix 11a is adjusted by setting conditions such as the temperature in the freezer used in the cooling and stirring step described above, the temperature in the hopper 31 for filling the mold with the frozen dessert mix 11a, and the temperature in the line connecting them. be able to.

  As described above, after the frozen dessert mix 11a filled in the mold 2 is frozen and solidified, the unfrozen portion 11d is sucked using the suction device 33 and the suction nozzle 34 while leaving the frozen portion 11c (FIG. 2B). )), The frozen dessert shell 11b can be manufactured (FIG. 2 (c)).

  Subsequently, the frozen dessert shell 12b is filled with the frozen dessert mix 12a using the hopper 35 and the filling nozzle 36 (FIG. 2D). Thereafter, the wooden stick 4 is inserted into the center (FIG. 3 (e)), and after the frozen dessert mix 12a is frozen and solidified, the frozen dessert 11 comprising the frozen dessert center 12b, the frozen dessert shell 11b, and the stick 4 is removed from the mold 2 (see FIG. 3 (f)).

Then, the taken-out frozen dessert 11 is immersed in the coating liquid 14a adjusted to 4-20 degreeC (FIG.3 (g)). The immersion time is preferably about 1 to 4 seconds. Subsequently, by removing the frozen dessert 11 from the coating liquid 14a, the coating liquid 14a adheres to the surface of the frozen dessert shell 11b. Subsequently, the adhering coating liquid 14a is frozen and solidified to form a coating layer 14b on the surface of the frozen dessert, and the frozen dessert 1 is manufactured (FIG. 3 (h)). In FIG. 3, for convenience of explanation, the coating layer 14b is shown as being thicker, but actually it is a significantly thinner layer.
By forming such a coating layer 14b, the strength of the frozen dessert shell 11b can be improved moderately and the shape retention of the frozen dessert can be improved.
Here, the water content of the coating solution is preferably 90 to 100% by weight.
If the water content of the coating solution is too high, cracks may occur during distribution and storage. On the other hand, if the water content is too small, a sufficient coating effect may not be obtained.
Moreover, it is preferable that the coating liquid contains the thickener. Preferred examples of the thickener include tamarind seed gum and guar gum. The content of the thickener can be adjusted depending on the type of the thickener.

  Thus, the manufactured frozen dessert 1 is accommodated in containers, such as an airtight bag, and distribute | circulates as a product.

<Example>
The frozen confectionery was manufactured using the following raw materials.
<Frozen dessert mix 1-1 (for frozen dessert shell)>
Sugar 12.0%
Isomerized sugar 2.0%
Sucralose 0.02%
Malic acid 0.005%
Citric acid 0.01%
Thickener 0.3%
Concentrated fruit juice 10.0%
Colorant Small amount of fragrance Small amount of water 75% (Total moisture 80%)

<Frozen dessert mix 2 (for frozen dessert center)>
Unsalted butter 10.0%
Nonfat dry milk 9.0%
15.5% sugar
Mizuame 5.0%
Stabilizer 0.2%
Emulsifier 0.2%
Fragrance 60% water

<Coating solution>
Sugar 5.0%
Sucralose 0.03%
Malic acid 0.01%
Citric acid 0.02%
Thickener 0.4%
Colorant Small amount of fragrance Small amount of water 94.0%

Fine ice crystals were generated and dispersed in the frozen dessert mix by stirring and cooling the frozen dessert mix 1-1 in an agitated freezer (cage type) adjusted to -3.0 ° C. Stirring was performed so that the overrun was 10%.
Subsequently, the frozen dessert mix containing fine ice crystals was filled into the mold using a hopper and a nozzle while maintaining -2.8 ° C. After elapse of a predetermined time from filling, the central portion (unfrozen portion) was removed by suction using a suction device and a nozzle.
Next, by stirring the frozen dessert mix 2, the overrun of the frozen dessert mix 2 was set to 30%. The frozen dessert mix 2 was adjusted to −2.5 ° C., and poured into the center portion previously sucked and removed using a hopper and a nozzle, and cooled at −35 ° C. for 4 minutes or more. During the cooling, the tip of a wooden stick was inserted.
Thereafter, the frozen confectionery was extracted from the mold by heating the mold, immersed in the coating liquid, and then immersed in liquid nitrogen for several seconds to freeze the coating liquid and produce stick ice.

<Test Example 1>
Stick ice (Examples 2 to 12, Comparative Example 1) except that the overrun of the frozen dessert mix 1-1 and the filling temperature of the frozen dessert mix 1-1 were changed as shown in the following table. ~ 3) were produced.
In addition, about any stick ice of Examples 1-12 manufactured above and Comparative Examples 1-3, the magnitude | size of frozen dessert was 100 mm x 60 mm x 25 mm. Moreover, the thickness of the frozen dessert shell was in the range of 3 to 20 mm.

  About these stick ices, the production | generation degree of the acicular crystal | crystallization, the shape-retaining property of stick ice, and the attraction | suction ease (split property) of the center part of frozen dessert mix were evaluated by the following references | standards.

The degree of acicular crystal formation was determined by sensory evaluation when eating by a panelist and observation of the exposed surface when the frozen dessert was divided. The evaluation criteria are as follows.
(Evaluation criteria)
A: The frozen dessert does not break in a block shape when eating. I don't feel the crisp texture caused by acicular crystals. Almost no acicular crystals can be seen on the exposed surface.
○: The frozen dessert is not broken into blocks when eating. I don't feel the crisp texture caused by acicular crystals. Small acicular crystals can be confirmed on the exposed surface.
X: A frozen dessert breaks into a block shape at the time of eating. I feel the texture that was caused by the acicular crystals. Thick needle-like crystals can be confirmed on the exposed surface.

The shape retention was performed by placing a frozen dessert in a freezer at −18 ° C. and observing the shape after one month. The evaluation criteria are as follows.
(Evaluation criteria)
A: Little change in shape from the start of the test.
○: Although there is a slight change in shape from the start of the test, it is a change that is not easily visually recognized.
X: The change in shape from the start of the test is clearly visible.

About split property, the visual confirmation was performed about the suitability at the time of sucking out the frozen dessert mix 2 of the center part after shell work in a mold. The evaluation criteria are as follows.
(Evaluation criteria)
(Double-circle): The nozzle for suction can be inserted easily and clear unevenness etc. are not confirmed on the surface of the frozen dessert mix 1-1 in the center after suction.
○: A suction nozzle can be easily inserted, but a slight unevenness can be confirmed on the surface of the frozen dessert mix 1-1 at the center after suction.
X: The nozzle for suction cannot be inserted easily, or suction is difficult, and clear unevenness can be confirmed on the surface of the frozen dessert mix 1-1 at the center after suction.

  The evaluation results for the degree of acicular crystal formation are shown below.

In the stick ice of the example, there were no needle-like crystals that were thick and impaired the texture in either the frozen confectionery shell portion or the center portion, and the texture of the xyxy was not a problem. Also, when frozen, the frozen dessert shell collapsed quickly and melted while mixing with the frozen dessert at the center.
Especially, regarding the frozen desserts of Examples 1 to 4, 6, 7, and 10 to 12, there was almost no formation of needle-like crystals, and the texture was excellent.

  On the other hand, the stick ice of the comparative example had needle-like crystals in the frozen confectionery shell portion, so that the frozen confectionery shell was broken into blocks when eaten. And when it was chewed, the frozen confectionery shell was broken along the crystal orientation direction, and the shell and the center were separated and existed in the mouth.

From this, it was found that it is possible to prevent the growth of acicular crystals by filling while maintaining the dispersion state of fine ice crystals in the mix of the frozen dessert shell, and subsequently solidifying. Moreover, in order to maintain the dispersion state of fine ice crystals for the frozen confectionery shell mix having a water content of about 80%, the filling temperature is −1.0 ° C. or lower, and even lower than −2.0 ° C. Thus, it has been found preferable to maintain the temperature of the frozen dessert mix.
Further, it has been found that the overrun is more preferably 0% from the viewpoint of preventing the acicular crystals from growing.

  Next, the evaluation result about shape retention is shown below.

Regarding the frozen desserts of Examples 1 to 3, 6 to 8, and 11, the shape retention was particularly excellent.
As a result, when the frozen confectionery shell mix has a water content of about 80%, shape retention can be achieved when the overrun of the frozen confectionery mix is less than 50%, and when the overrun of the frozen confectionery mix is 20% or less. It was found that a frozen dessert with excellent shape retention was obtained.

  The evaluation results for the split property are shown below.

About the frozen dessert of Examples 1, 2, and 5-9, it was excellent in split property.
From this, it was found that when the water content of the frozen dessert shell mix was about 80%, an excellent split property was obtained by setting the filling temperature to about −3.3 ° C. or higher.

<Test Example 2>
The frozen dessert mix 1-1 used above was replaced with the following frozen dessert mix 1-2, and the frozen dessert (stick ice) was produced in the same manner (Examples 13 to 24, Comparative Examples 4 to 6). Moreover, the following criteria evaluated the production | generation degree of the acicular crystal | crystallization, the shape-retaining property of stick ice, and the attraction | suction ease (split property) of the center part of frozen dessert mix.

<Frozen dessert mix 1-2 (for frozen dessert shell)>
Sugar 2.0%
Sucralose 0.08%
Malic acid 0.005%
Citric acid 0.01%
Thickener 0.3%
Concentrated fruit juice 5.0%
Coloring, small amount of fragrance, small amount of water 92% (total moisture 95%)

  The evaluation results for the degree of acicular crystal formation are shown below.

In the stick ice of the example, there were no needle-like crystals that were thick and impaired the texture in either the frozen confectionery shell portion or the center portion, and the texture of the xyxy was not a problem. Also, when frozen, the frozen dessert shell collapsed quickly and melted while mixing with the frozen dessert at the center.
Especially, regarding the frozen desserts of Examples 15 to 24, there was almost no formation of needle-like crystals, and the texture was excellent.

  On the other hand, the stick ice of the comparative example had needle-like crystals in the frozen confectionery shell portion, so that the frozen confectionery shell was broken into blocks when eaten. And when it was chewed, the frozen confectionery shell was broken along the crystal orientation direction, and the shell and the center were separated and existed in the mouth.

  From this, it was found that it is possible to prevent the growth of acicular crystals by filling while maintaining the dispersion state of fine ice crystals in the mix of the frozen dessert shell, and subsequently solidifying. Moreover, in order to maintain the dispersion state of fine ice crystals for the frozen confectionery shell mix having a water content of about 95%, the filling temperature is −1.0 ° C. or lower, and further −2.0 ° C. or lower. In addition, it has been found preferable to maintain the temperature of the frozen dessert mix.

  Next, the evaluation result about shape retention is shown below.

Regarding the frozen desserts of Examples 13 to 15, 19, 20, and 23, the shape retention was particularly excellent.
From this, it was found that when the moisture content of the frozen dessert shell mix was about 95%, excellent shape retention was obtained when the overrun of the frozen dessert mix was 50% or less, and further 20% or less.

  The evaluation results for the split property are shown below.

Regarding the frozen desserts of Examples 13 to 15, 19, and 20, the split property was particularly excellent.
From this, when the water content of the frozen dessert shell mix is about 95%, an excellent split property can be obtained by setting the filling temperature to −2.8 ° C. or higher, and further to −2.0 or higher. I understood.

<Test Example 3>
Next, the frozen dessert mix 1-1 used above was replaced with the following frozen dessert mix 1-3, and the frozen dessert (stick ice) was produced in the same manner. Moreover, the following criteria evaluated the production | generation degree of the acicular crystal | crystallization, the shape-retaining property of stick ice, and the attraction | suction ease (split property) of the center part of frozen dessert mix.

<Frozen dessert mix 1-3 (for frozen dessert shell)>
Sugar 12.0%
Mizuame 20.0%
Malic acid 0.005%
Citric acid 0.01%
Thickener 0.3%
Concentrated fruit juice 10.0%
Colorant Small amount of fragrance Small amount of water 55% (Total moisture 65%)

In the stick ice of the example, there were no needle-like crystals that were thick and impaired the texture in either the frozen confectionery shell portion or the center portion, and the texture of the xyxy was not a problem. Also, when frozen, the frozen dessert shell collapsed quickly and melted while mixing with the frozen dessert at the center.
Among them, the frozen desserts of Examples 25, 26, 28 to 31, 33, 35, and 36 had almost no formation of needle-like crystals and were excellent in texture.

  On the other hand, the stick ice of the comparative example had needle-like crystals in the frozen confectionery shell portion, so that the frozen confectionery shell was broken into blocks when eaten. And when it was chewed, the frozen confectionery shell was broken along the crystal orientation direction, and the shell and the center were separated and existed in the mouth.

  From this, it was found that it is possible to prevent the growth of acicular crystals by filling while maintaining the dispersion state of fine ice crystals in the mix of the frozen dessert shell, and subsequently solidifying. In addition, in the case where the water content of the frozen dessert shell mix is about 65%, in order to maintain the dispersion state of the fine ice crystals, the filling temperature is lower than −2.0 ° C., and further lower than −3.0 ° C. As such, it has been found preferable to maintain the temperature of the frozen dessert mix.

  Next, the evaluation result about shape retention is shown below.

The frozen desserts of Examples 25, 26, 31, 32, and 35 were particularly excellent in shape retention.
From this, for frozen dessert shell mix with a water content of about 65%, if the overrun of the frozen dessert mix is less than 30% or even less than 15%, a particularly good shape-retaining frozen dessert is obtained. I found out that

  The evaluation results for the split property are shown below.

Regarding the frozen desserts of Examples 25, 27, and 30 to 32, the split property was particularly excellent.
From this, for the frozen confectionery shell mix with a water content of about 65%, an excellent split property can be obtained by setting the filling temperature to -5.0 ° C or higher, and further to -3.7 ° C or higher. I understood.

Summarizing the above results, it is possible to produce a frozen dessert shell in which the formation of needle crystals is suppressed by dispersing fine ice crystals in the frozen dessert shell mix and filling while maintaining this state. I understood that I could do it. In addition, the effect of suppressing the formation of needle-like crystals by dispersing fine ice crystals while maintaining this is when any frozen dessert mix having a water content of 65 to 95% by weight is used. I found out that
Moreover, it turned out that it is more preferable from the viewpoint of preventing the acicular crystal from growing to include air in the frozen dessert mix. On the other hand, it was found that by setting the overrun of the frozen dessert mix to 20% or less, preferably 15% or less, a frozen dessert having particularly excellent shape retention can be obtained even in a frozen dessert mix having a different moisture content.
Moreover, the dispersion state of the fine ice crystals in the above-described frozen dessert mix can be maintained by controlling the temperature of the frozen dessert mix, and if considering the production efficiency such as split property, -2.0 to -4.0. It has been found that a temperature of about 0 ° C. is particularly preferable.

1 frozen dessert 11a frozen dessert mix (for frozen dessert shell)
11b Frozen dessert shell 11d Unfrozen part 12a Frozen dessert mix (for center)
2 Mold 21 Mold inner surface

Claims (8)

A method for producing a frozen dessert shell, comprising freezing and solidifying a frozen dessert mix along an inner surface of a mold,
A fine crystal dispersion process for dispersing fine ice crystals in the frozen dessert mix;
Filling the frozen dessert mix in which the fine ice crystals are dispersed into a mold, and
A method for producing a frozen dessert shell, characterized in that a dispersion state of the fine ice crystals is maintained between the fine crystal dispersion step and the filling step.   The method for producing a frozen confectionery shell according to claim 1, wherein the dispersion state of the fine ice crystals is maintained by maintaining a temperature of the frozen confectionery mix at -1.0 ° C or lower.   The said fine crystal dispersion | distribution process is a manufacturing method of the frozen confectionery shell of Claim 1 or 2 including stirring, cooling a frozen confectionery mix.   The manufacturing method of the frozen dessert shell in any one of Claims 1-3 whose solid content concentration of the frozen dessert mix before the said cooling stirring is 5-35%.   The frozen dessert shell manufactured by the manufacturing method of the frozen dessert shell in any one of Claims 1-4. A method for producing a frozen dessert having the frozen dessert shell according to claim 5,
A method for producing frozen confectionery, comprising: a removal step of removing an unfrozen portion inside the frozen confectionery shell formed on the inner surface of the mold; and an insertion step of inserting a confectionery raw material different from the frozen confectionery mix into the inside of the frozen confectionery shell.   The said confectionery raw material is a frozen confectionery mix, The manufacturing method of the frozen confectionery of Claim 6 which further performs the solidification process which freezes and solidifies the inserted confectionery raw material. The frozen confectionery manufactured by the manufacturing method of the frozen confection according to claim 6 or 7.

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