JP2014168410A - Soft ice cream coated with chocolate - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a soft ice cream coated with chocolate, having a pleasant texture of chocolate.SOLUTION: The soft ice cream coated with chocolate includes a soft ice cream body entirely covered with a chocolate coating layer, which is arranged high on an edible vessel.

Description

  The present invention relates to chocolate-coated soft cream.

  In general, soft cream has been packed in a corn or other edible container using an apparatus as described in Patent Documents 1 and 2.

  Patent Documents 3 and 4 describe a soft cream in which chocolate is simultaneously filled in the soft cream.

  When soft cream is stacked high on an edible container, it takes time to eat the soft cream, and the melted soft cream flows to the edible container while it is being eaten, and the hands holding the edible container become dirty. There was a bug.

  Products with soft ice cream covered with chocolate are sold, but such products have long edible container parts such as corn, and the soft cream part on the edible container is considerably low. This is because if the soft cream portion is sufficiently high relative to the edible container, if the melting point of the chocolate is high, the chocolate will harden immediately upon coating and the soft cream cannot be sufficiently covered. If the melting point of the chocolate is low, the chocolate will be on the soft cream. It is thought that it is difficult to cover the soft cream with chocolate, such as the chocolate does not harden immediately and the chocolate flows into the edible container.

  If the proportion of the edible container portion such as corn was large, chocolate and soft cream would be eaten together with the edible container, and the taste of only chocolate and soft cream could not be fully enjoyed.

JP-A-57-86248 Shoko 61-12659 JP2009-000068A JP2011-115104A

  An object of the present invention is to provide a chocolate-coated soft cream in which a melted soft cream does not flow when a soft cream is eaten even when the soft cream is raised on an edible container, and the chocolate feeling is strongly felt. To do.

  As a result of examining the physical properties of the chocolate to be coated, the present inventor covered the soft ice cream body to be placed on the edible container entirely with the chocolate layer, so that the melted soft cream does not flow into the edible container, It was found that the soft cream on the edible container does not tilt or fall down, and that a soft cream that gives a sense of unity between chocolate and soft cream can be obtained.

The present invention provides the following chocolate-coated soft cream.
Item 1. A chocolate-coated soft ice cream that is made by placing a soft cream body, which is entirely covered with a chocolate coating layer, on an edible container.
Item 2. Item 2. The chocolate-coated soft cream according to Item 1, wherein the chocolate constituting the chocolate coating layer has a viscosity at 45 ° C of 3000 to 5000 mPa · s.
Item 3. Item 3. The chocolate-coated soft cream according to Item 2, wherein the chocolate constituting the chocolate coating layer has a viscosity at 45 ° C of 3500 to 4500 mPa · s.
Item 4. Item 4. The chocolate-coated soft cream according to any one of Items 1 to 3, wherein the chocolate constituting the chocolate coating layer has a melting point of -5 to 20 ° C.
Item 5. Item 5. The chocolate-coated soft cream according to any one of Items 1 to 4, wherein the chocolate constituting the chocolate coating layer has a thixotropic index (TI) of 3.5 or more.
Item 6. Item 6. The chocolate-coated soft cream according to Item 5, wherein the chocolate constituting the chocolate coating layer has a thixotropic index (TI) of 4 or more.
Item 7. Item 7. The chocolate-coated soft cream according to any one of Items 1 to 6, wherein the average thickness of the chocolate coating layer is 0.95 to 1.5 mm.
Item 8. Item 8. The weight of the edible container part is 100 parts by weight, and the weight of the soft cream body covered with the chocolate coating layer above the edible container is 100 to 250 parts by weight, Chocolate-coated soft ice cream.
Item 9. Item 9. The chocolate-coated soft cream according to any one of Items 1 to 8, wherein the height of the soft cream body covered entirely with the chocolate coating layer on the edible container is 1 to 2 times the height of the edible container. .

  According to the present invention, the soft cream body raised high on the edible container is entirely covered with the chocolate coating layer to the extent that the internal soft cream body is not visible, so even if the soft cream body melts somewhat The soft cream melted in the edible container can be prevented from flowing.

  Moreover, since melting point of chocolate is low and soft cream and chocolate are melted integrally in the mouth, it is possible to enjoy melting of these mouths.

  The chocolate layer is relatively soft even when in contact with soft ice cream, and is difficult to break during transportation or eating.

The schematic of the chocolate covering soft cream of this invention is shown. Sectional drawing of the chocolate covering soft cream of this invention is shown. Figure 3 shows a schematic view of another embodiment of the chocolate-coated soft cream of the present invention.

  As shown in FIGS. 1 and 2, the chocolate-coated soft cream of the present invention is composed of an edible container 1 and a soft cream body 3 coated with a chocolate coating layer 2, and the soft cream coated with the chocolate coating layer 2. The main body 3 is placed in the edible container 1. 3 (a)-(d) show other embodiments of chocolate-coated soft cream. Part of the soft cream body covered with the chocolate coating layer is filled in the edible container, and a part is placed on the edible container. Since the soft ice cream body is covered with a chocolate coating layer, even if a portion of the soft cream melts at the time of eating, it is confined by the chocolate coating layer that covers the surface, so the melted soft cream to the edible container Runoff can be suppressed.

  In a preferred embodiment, the chocolate-coated soft ice cream of the present invention has a larger chocolate-coated soft cream body portion placed on the edible container than the portion filled in the edible container, for example, chocolate inside. When the weight of the edible container part filled with a part of the coated soft cream body is 100 parts by weight, the weight of the soft cream body covered with the chocolate coating layer above the edible container is about 110 to 250 parts by weight, Preferably it is about 120-200 weight part, More preferably, it is about 140-180 weight part. Since the chocolate-coated soft cream of the present invention has a large portion of the chocolate-coated soft cream on the edible container, it is possible to fully enjoy the unity feeling of only chocolate and soft cream.

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

  In the present specification, the “soft cream body” refers to a soft cream portion covered with a chocolate coating layer. Soft-serve ice means the thing which sprinkled raw materials, such as a soft-serve cream mix, on a soft-cream-making machine, and was discharged from the nozzle. As a raw material for soft cream mix and the like, the same materials as ordinary soft cream can be used.

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

  The height of the soft cream body covered entirely with the chocolate coating layer on the edible container is preferably about 1 to 2 times the height of the edible container. When the edible container is conical, the ratio of the height of the edible container is increased.

  Since the chocolate of the present invention has a large proportion of the soft cream body portion on the edible container, it has sufficient fluidity and solidification time to coat the whole when the soft cream body is coated. There is a need. For this reason, it is preferable that the chocolate of the present invention appropriately selects the melting point, viscosity, and thixotropy index.

    The melting point of chocolate is about -1 to 20 ° C, preferably about 0 to 15 ° C, more preferably about 0 to 12 ° C, still more preferably 1 to 10 ° C, and particularly preferably about 2 to 8 ° C. Since chocolate usually contains a plurality of fat components, the melting point is observed as the melting point of a composite of a plurality of fats and oils. The lowest melting point (bottom melting point) of chocolate can be measured by a differential scanning calorimeter (DSC). The lowest melting point of the chocolate of the present invention is about -2 to 6 ° C, preferably about -1 to 5 ° C, more preferably about 0 to 4 ° C, particularly about 1 to 3 ° C. If the melting point / bottom melting point of the chocolate is in the above range, it can be integrated with the soft cream and melted in the mouth, so that the taste of chocolate can be felt more strongly. Moreover, the chocolate coating layer has slightly soft physical properties like raw chocolate, the chocolate coating layer is hardly cracked, and the outflow of melted soft cream can be suppressed.

  The viscosity of the chocolate is about 3000 to 5000 mPa · s at 45 ° C., preferably about 3500 to 5000 mPa · s, more preferably about 3500 to 4500 mPa · s, more preferably about 4000 to 4500 mPa · s, and particularly preferably about 4500 mPa · s. .

  The thixotropic index (TI) of chocolate is about 3 or more, preferably about 3.5 or more, more preferably about 4 or more. The upper limit of the thixotropy index (TI) is about 6.

  Even if the melting point of chocolate is in the above range, it can be melted in the mouth integrally with the soft cream, and cracking of the chocolate coating layer can be avoided.

  If the viscosity of the chocolate is too low, the chocolate will flow largely on the surface of the soft cream body, so that the soft cream body can be seen or the chocolate will flow down from the soft cream body to an edible container. If the viscosity of the chocolate is too high, the amount of attached chocolate or the thickness of the coating layer becomes too thick, and the coldness as a soft cream is impaired.

  If the thixotropy index (TI) of chocolate is in the above range, the soft ice cream body can be covered as a whole because it tends to stay on the surface of the soft ice cream body, and a sufficient coating layer thickness can be realized.

  The thickness of the chocolate coating layer is about 0.95 to 1.5 mm, preferably about 1 to 1.4 mm. The thickness of the coating layer can be determined by, for example, immersing the chocolate coated soft cream in liquid nitrogen (-176 ° C.) for about 3 minutes, curing the chocolate coated layer, peeling it from the cream, and randomly removing the chocolate coated layer from the peeled chocolate coating layer. It can be determined by extracting the piece, measuring the thickness with a straight-forward micron micrometer (Mitutoyo OMV-25M) under freezing at -20 ° C, and calculating the average value.

  Viscosity can be measured by conventional methods. For example, each chocolate sample collected in an approximately 200 g container is conditioned by immersing it in warm water at 45 ° C for about 2 hours, and then applied to a TVB-10M viscometer manufactured by Toki Sangyo. Can be measured.

  The melting point and the lowest melting point can be determined from an endothermic peak by measuring the endothermic curve of chocolate by DSC, for example. Since a commercially available chocolate raw material has description of melting | fusing point normally, the melting | fusing point can be utilized as melting | fusing point of the chocolate used by this invention.

  The chocolate-coated soft cream of the present invention can be obtained by, for example, simultaneously discharging soft cream from the inside of a circular double nozzle and chocolate from the peripheral portion of the nozzle, and placing the cone-shaped soft cream body on the edible container. . The shape of the nozzle may be an arbitrary shape other than a circle, such as a polygonal shape or a plum blossom shape, and the soft ice cream body may be eccentric and stacked on an edible container.

  EXAMPLES Hereinafter, although this invention is demonstrated in detail based on an Example, it cannot be overemphasized that this invention is not limited to these Examples.

* Method for measuring the thickness of chocolate Chocolate coated soft cream was immersed in liquid nitrogen (-176 ° C) for about 3 minutes to cure the coated chocolate and peel it from the cream.

  Ten pieces are randomly extracted from the peeled coated chocolate, and the thickness is measured with a straight-forward micron micrometer (Mitutoyo OMV-25M) under freezing at -20 ° C.

* Viscosity measurement method Take about 200g of each chocolate sample in a container, adjust the temperature by immersing it in warm water at 45 ° C for about 2 hours, and then use the M4 rotor for the TVB-10M type viscometer made by Toki Sangyo. The rotation number was 60 rpm and the measurement time was 30 seconds.

* Thixotropic index (TI) measurement method Take about 200g of each chocolate sample in a container, adjust the temperature by immersing it in warm water at 45 ° C for about 2 hours, and then use a TVB-10M viscometer made by Toki Sangyo to make a rotor. Uses M4, the rotational speed is 6 rpm, and the measurement time is 30 seconds.

  Likewise, the rotor is M4, the rotation speed is 60 rpm, and the measurement time is 30 seconds.

  The thixotropy index (TI) was calculated as A / B.

* Measuring method of melting point 25 mg of each chocolate sample was collected in an aluminum pan for DSC measurement, and the temperature rising rate from 0 ° C. to 60 ° C. at 2 ° C./min with Seiko Electronics Co., Ltd. DSC-220C (differential scanning calorimeter). Then, the endothermic curve of chocolate was measured, and the lowest melting point of the chocolate was specified by the endothermic peak.

Example 1
Soft cream was simultaneously discharged from the inside of the circular double nozzle, and chocolate was simultaneously discharged from the peripheral portion of the nozzle, and the cone cup was moved by hand to form a cone-shaped soft cream body on the cup. The obtained chocolate-coated soft cream is schematically shown in FIG.

  The soft ice cream was completely covered with chocolate. Table 1 shows the results of measuring the thickness of the chocolate according to the above measurement method.

  As a raw material, a soft cream mix manufactured by Nissei Co., Ltd. and a chocolate coating (melting point 5 ° C.) for frozen dessert manufactured by Fuji Oil Co., Ltd. were used to obtain a chocolate coated soft cream.

  It was 2 degreeC when the lowest melting | fusing point of the used chocolate was measured according to the above.

  Table 2 shows the evaluation results of filling suitability and appearance of the obtained chocolate-coated soft cream.

Comparative Examples 1-5
A chocolate-coated soft ice cream was produced in the same manner as in Example 1 except that chocolate having the melting point, viscosity, and thixotropy index shown in Table 2 was used in place of the chocolate of Example 1, and evaluation of filling suitability and appearance was performed. It was. The results are shown in Table 2.

Fillability “◯”: Filling can be performed stably without clogging of the nozzle part.
"△": Nozzle clogging gradually "X": Nozzle clogging appearance "○": No cream appearance "△": Slightly visible cream or a portion not covered with chocolate Certain “x”: cream is clearly visible in the part not covered with chocolate

Test example 1
The chocolate-coated soft cream obtained in Example 1 and the soft cream from which the chocolate coating layer was peeled were allowed to stand at room temperature, and the change in shape was observed. Specifically, the chocolate-coated soft cream of Example 1 that was conditioned at -17 ° C. for about 24 hours and the comparative product (the product from which the coated chocolate was peeled off in the soft cream of Example 1) were at room temperature (25.4 ° C.). The shape change was confirmed. The results are shown in Table 3.

1 Edible container (corn)
2 Chocolate coating layer 3 Soft ice cream body

Claims (9)

A chocolate-coated soft ice cream that is made by placing a soft cream body, which is entirely covered with a chocolate coating layer, on an edible container. The chocolate covering soft ice cream according to claim 1, wherein the chocolate constituting the chocolate covering layer has a viscosity at 45 ° C of 3000 to 5000 mPa · s. The chocolate-coated soft cream according to claim 2, wherein the chocolate constituting the chocolate coating layer has a viscosity at 45 ° C of 3500 to 4500 mPa · s. The chocolate-coated soft cream according to any one of claims 1 to 3, wherein the chocolate constituting the chocolate coating layer has a melting point of -5 to 20 ° C. The chocolate-coated soft cream according to any one of claims 1 to 4, wherein a thixotropy index (TI) of chocolate constituting the chocolate coating layer is 3.5 or more. The chocolate covering soft ice cream according to claim 5, wherein the chocolate constituting the chocolate covering layer has a thixotropic index (TI) of 4 or more. The chocolate-coated soft cream according to any one of claims 1 to 6, wherein the average thickness of the chocolate coating layer is 0.95 to 1.5 mm. The weight of the soft ice cream body covered with the chocolate coating layer above the edible container is 100 to 250 parts by weight when the weight of the edible container part is 100 parts by weight. Chocolate coated soft serve. The chocolate-coated software according to any one of claims 1 to 8, wherein the height of the soft cream body covered entirely with the chocolate coating layer is 1-2 times the height of the edible container. cream.

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