JP2020074737A - Production method for frozen dessert, and frozen dessert - Google Patents

Abstract

To provide a technique for preventing the residue of raw materials on a plate, and improving a commercial value and a producibility of frozen dessert, in a production method as a production method of frozen dessert comprising a plurality of raw materials, having a step of juxtaposing molded frozen dessert on the plate.SOLUTION: A production method for frozen dessert includes: a swirl forming step of forming in a frozen dessert base material, swirls having fluidity at a freezing point of the frozen dessert base material, and comprising a raw material having a solid content concentration (TS) of 65% or less; a molding step of molding in a desired shape, frozen dessert formed with the swirl comprising the raw material in the frozen dessert base material, after the swirl forming step; a juxtaposing step of juxtaposing the molded frozen dessert on a plate; and a stripping step of stripping the frozen dessert from the plate.SELECTED DRAWING: Figure 4

Description

  The present technology relates to a method for manufacturing a frozen dessert. More specifically, the present invention relates to a method for producing a frozen dessert having another material in a frozen dessert base material, and the frozen dessert.

  In the field of frozen foods represented by frozen desserts, complex frozen foods in which foods having different textures are combined are known. For example, it has attracted a great deal of attention as a highly marketable product such as a product in which various sauces, various jams, ingredients, etc. are topped on the frozen dessert portion.

  As a method for producing a frozen dessert composed of such a plurality of materials, for example, in Patent Document 1, a layer of ice cream containing an egg yolk raw material is prepared in a container or a mold, and the surface of the layer of ice cream is prepared. Is molded using a cooled pressing die, and then edible is filled on the ice cream layer, so that the ice cream, which is the lower layer in the multi-layer filling, has fluidity at the time of filling. Also disclosed is a method for producing a multi-layer frozen dessert in which the surface of the formed layer has a dry property and the mixing of the boundary surface with the upper layer can be suppressed when the product is formed using a cooled die.

  In Patent Document 2, the frozen dessert mix is discharged from the first freezer and mixed with the ingredients, and the resulting frozen dessert containing ingredients is rapidly frozen to −8 to −15 ° C. in the second freezer and discharged. For frozen desserts containing a large amount of ingredients, a technique for improving shape retention and difficulty in melting at the time of eating is disclosed.

  In Patent Document 3, a step of freezing a raw material mixture containing water and a sweetener to form an outer layer, and filling the inside of the outer layer with a fluid inner layer frozen dessert material and freezing to form an inner layer A method for producing a frozen dessert having steps, wherein the raw material mixture comprises a thickener composition containing carrageenan, locust bean gum, tamarind seed gum, guar gum, and starch, wherein the raw material mixture has a viscosity of 100 to 5 ° C. Disclosed is a method for producing a frozen dessert, which can prevent the inner layer frozen dessert material from leaking to the outer layer even when the frozen dessert is subjected to a temperature change by containing 1000 mPa · s.

JP, 2018-057287, A JP, 2016-123298, A JP, 2014-198019, A

  When a frozen dessert made of a plurality of ingredients is produced, there may be a problem that each ingredient remains in the production apparatus during the production process. In particular, in a manufacturing method having a step of juxtaposing the molded frozen dessert on a plate such as a transfer plate or a storage plate, when peeling the frozen dessert from the plate, each material is likely to remain on the plate. If each material remains on the plate, not only the appearance of the frozen dessert itself will deteriorate, but also the production line may be temporarily stopped and work such as washing may occur, resulting in a decrease in production efficiency. Also occurs.

  Therefore, in the present technology, in a method of manufacturing a frozen dessert composed of a plurality of ingredients, which has a step of juxtaposing molded frozen desserts on a plate, the material is prevented from remaining on the plate, and the commercial value of the frozen dessert is reduced. The main purpose is to provide a technique for improving manufacturing efficiency.

  In order to solve the above problems, the inventors of the present invention have conducted diligent research on a method for producing a frozen dessert composed of a plurality of ingredients, and as a result, have a solid content concentration (TS) of the ingredients to be put in a frozen dessert base material within a certain range. It was found that the retention of the raw material on the plate can be prevented by keeping it, and the present technique has been completed.

That is, in the present technology, a swirl forming step of forming a swirl made of a material having fluidity at a freezing point of the frozen dessert base material and a solid content concentration (TS) of 65% or less in the frozen dessert base material. When,
After the swirl forming step, a forming step of forming a frozen dessert having a swirl formed of the material in the frozen dessert base material into a desired shape,
A juxtaposing step of juxtaposing the molded frozen dessert on a plate,
A stripping step of stripping the frozen dessert from the plate,
A method for producing a frozen dessert is provided.
In the manufacturing method according to the present technology, in the juxtaposing step, a part of the swirl formed of the material may be exposed on the surface of the frozen dessert base material.
At this time, the swirl exposed on the surface of the frozen dessert substrate may have a portion having a long side of 5 mm and a short side of 3 mm or more.
In the frozen dessert after the molding step, the distance from the outer peripheral portion of the frozen dessert base material to the material can be within 10 mm.
In the manufacturing method according to the present technology, in the stripping step, the frozen dessert can be stripped from the plate by beating the plate.
In the manufacturing method according to the present technology, after the stripping step, a coating step of coating at least a part of the surface of the frozen dessert with a food material for coating can be performed.

In the present technology, next, in the frozen dessert base material,
The frozen dessert base material has swirl at a freezing point and a swirl made of a material having a solid content concentration (TS) of 65% or less,
There is provided a frozen dessert in which the swirl exposed on the surface of the frozen dessert substrate has a portion having a long side of 5 mm and a short side of 3 mm or more.
In the frozen dessert according to the present technology, at least a part of the surface can be coated with the coating material.

Here, the technical terms related to the present technology are defined.
In the present technology, the “swirl” is a pattern drawn in a spiral shape or a spiral shape by the material exposed on the surface of the frozen dessert. As the swirl of the present technology, a so-called spiral shape as shown in FIG. 1 and a so-called spiral shape as shown in FIG. 2 can be exemplified, but the swirl is not necessarily limited to the shape, and The swirl in the technology is a concept that also includes a shape composed of one kind or two or more kinds of curves as shown in I to VII of FIG.

  A method for producing a frozen dessert composed of a plurality of ingredients, which comprises the step of juxtaposing molded frozen desserts on a plate, prevents the ingredients from remaining on the plate, and improves the commercial value and production efficiency of the frozen dessert. be able to.

It is a conceptual diagram which shows an example of the technical term "swirl" in this technique. It is a conceptual diagram which shows an example different from FIG. 1 of the technical term "swirl" in this technique. It is a conceptual diagram which shows an example different from FIG. 1 and FIG. 2 of the technical term "swirl" in this technique. It is a flow figure of the manufacturing method of the frozen dessert concerning this art. It is a conceptual diagram which shows an example of the frozen dessert concerning this technique.

  Hereinafter, preferred embodiments for carrying out the present technology will be described. It should be noted that the embodiment described below is an example of a representative embodiment of the present disclosure, and the scope of the present technology is not narrowly construed by this. In addition, in the present specification, with respect to what expresses a numerical range as “lower limit to upper limit”, the upper limit may be “or less” or “less than”, and the lower limit may be “or more”. It may be "super." In this specification, percentages are expressed by mass unless otherwise specified.

1. Frozen Dessert Manufacturing Method FIG. 4 is a flowchart of the frozen dessert manufacturing method according to the present technology. The frozen dessert manufacturing method according to the present technology is a method in which at least a swirl forming step S4, a molding step S5, a juxtaposition step S6, and a stripping step S7 are performed. Further, if necessary, the frozen dessert base material A preparing step S1, the material B preparing step S2, the coating food material preparing step S3, the covering step S8, the grip bar inserting step S9 and the like can be performed. Hereinafter, each step will be described in detail in chronological order.

(1) Frozen dessert base material A preparation step S1
In the manufacturing method according to the present technology, it is possible to perform the frozen dessert base material A preparing step S1 for preparing the frozen dessert base material A before the swirl forming step S4. The frozen dessert base material A preparing step S1 is not an essential step in the manufacturing method according to the present technology, and in the present technology, a frozen dessert base material A prepared in advance or a commercially available frozen dessert base material A can be used.

  In the present technology, the frozen dessert base material A includes ice creams, ice milks, lacto-ices, sorbets, and ice desserts specified in “standards for food additives, etc.” specified by the Ordinance of the Ministry of Milk and the like (for example, , Ice lollies, shaved ice, sleet, etc.), frozen yogurt and the like can be used.

  Ice cream refers to milk or foods manufactured from these ingredients, processed in accordance with the Ministerial Ordinance on Milk and Milk Products Constituent Standards, etc. (December 27, 1947, Ministry of Health and Welfare Ordinance No. 52). Or a frozen product of the main raw material containing milk solids of 3.0% or more (excluding fermented milk). Ice creams are classified into three types, ice cream, ice milk, and lacto ice, depending on the amount of milk solids and milk fat contained.

  On the other hand, milk solids having a solid content of less than 3.0% are not ice creams, but are defined as frozen desserts according to the Ministry of Health and Welfare Notification “Standards for Food, Additives, etc.” based on the Food Sanitation Law.

  Frozen yogurt is classified as "fermented milk" by type according to the Ministerial Ordinance on the component specifications of milk and dairy products, and "fermented milk or milk containing non-fat milk solids equivalent to or more than this with lactic acid bacteria or yeast. , Paste-like or liquid-form, or those frozen. ” The component standard is defined as "non-fat milk solid content of 8.0% or more, lactic acid bacteria count or yeast count of 10 million / ml or more".

  In the frozen dessert base material A, one kind or two or more kinds of other materials can be freely selected and contained as long as the effect of the present technology is not impaired. For example, sugars, vegetable juices, thickeners, pH adjusters, eggs, vegetable fats and oils, stabilizers, emulsifiers, milks, dairy products, colorants (eg, pigments, etc.), sweeteners, flavors, acidulants, and flavor materials. Etc. may be added.

  The method of preparing the frozen dessert base material A is not particularly limited. For example, when the frozen dessert base material A is ice cream, the raw materials of the frozen dessert base material A are mixed and heat-sterilized to prepare a raw material mix, and then water is prepared. To prepare frozen dessert base material A (ice creams) by adding raw milk, milk, special milk, etc., and agitating, freezing, etc. while mixing air so as to obtain a desired overrun. You can The overrun of the frozen dessert base material A may be 0%. The upper limit of overrun is not particularly limited, but is preferably 200% or less, more preferably 180% or less, and further preferably 150% or less.

  Also, for example, when the frozen dessert base material A is shaved ice or sleet, the raw materials of the frozen dessert base material A are mixed and heat-sterilized to prepare a raw material mix, and then water, raw milk, milk, special milk, etc. are added, The frozen dessert base material A (shaved ice, sleet) can be prepared through the steps of ice making, ice storage, and crushing.

The viscosity of the frozen dessert base material A at 5 ° C. is preferably 50 to 7,000 cp, more preferably 100 to 5,000 cp, and further preferably 200 to 3,000 cp. The viscosity may be a viscosity measured after preparing the raw material mix and before freezing, or may be a viscosity measured when the temperature is adjusted after freezing.
In the present technology, the viscosity can be measured by a conventional method using a B-type viscometer. For example, it can be measured with a VISCOMETER RB-80L (manufactured by Toki Sangyo Co., Ltd.) at a rotor rotation speed of 60 rpm.

(2) Material B preparation step S2
In the manufacturing method according to the present technology, it is possible to perform the material B preparing step S2 for preparing the material B before the swirl forming step S4. The material B preparation step S2 is not an essential step in the manufacturing method according to the present technology, and the material B prepared in advance or the commercially available material B can be used in the present technology.

  The material B has fluidity at the freezing point of the frozen dessert base material A, and has a solid content concentration (TS) of 65% or less. In the present technology, since the material B has fluidity at the freezing point of the frozen dessert base material A, when the frozen dessert is eaten, it melts faster in the mouth than the frozen dessert base material, and the frozen dessert base material A and the material B are different from each other. You can enjoy the texture and flavor.

  If the solid content concentration (TS) of the material B is 65% or less, the effect of the present technology can be exhibited, but it is preferably 20% or more and 65% or less, and 35% or more and 65% or less. It is more preferably 40% or more and 60% or less.

  In the present technology, the material B is not particularly limited as long as it is a material having this property, and examples thereof include various sauces, jams, confitures, purees, preserves, coaching chocolates, preparations, and the like.

  As long as the effect of this technique is not impaired, the raw material B can freely contain 1 type (s) or 2 or more types, and may contain them. For example, sugars, vegetable juices, thickeners, pH adjusters, eggs, vegetable fats and oils, stabilizers, emulsifiers, milks, dairy products, colorants (eg, pigments, etc.), sweeteners, flavors, acidulants, and flavor materials. Etc. may be added.

  When a stabilizer is added to the material B, carrageenan, sodium carboxymethyl cellulose, xanthan gum, locust bean gum, guar gum, pectin and the like can be used as the stabilizer.

  The viscosity of the material B at 5 ° C. is preferably 100 to 10,000 cp, more preferably 500 to 7000 cp.

  The method for preparing the material B is not particularly limited, but for example, the raw material mixed solution is prepared by mixing and dissolving the respective raw materials of the material B, and the prepared raw material mixed solution is filtered, homogenized, sterilized, etc., if necessary. After performing the above process, it is possible to employ a method of cooling so as to reach a temperature suitable for a swirl forming step S4 described later.

(3) Coating material preparation step S3
In the manufacturing method according to the present technology, it is possible to perform the coating material preparation step S3 for preparing the coating material before the coating step S8. The coating material preparation step S3 is not an essential step in the manufacturing method according to the present technology, and in the present technology, a coating material prepared in advance or a commercially available coating material can be used.

  When performing the coating material preparation step S3, the order is not limited at least before the coating step S8 described below, and the swirl forming step S4, the molding step S5, the juxtaposition step S6, the stripping step S7, It may be performed before or after any step of the grip bar inserting step S9.

  As the coating material, one or two or more coating materials used for known frozen desserts can be freely selected and used as long as the effect of the present technology is not impaired. For example, chocolate, caramel, fruit sauce, various creams, etc. can be mentioned.

  The method for preparing the coating material is not particularly limited, but for example, the raw materials for the coating material are mixed and dissolved to prepare a raw material mixed solution, and the prepared raw material mixed solution is filtered, homogenized, and sterilized as necessary. It is possible to employ a method of cooling or heating so that the temperature becomes suitable for the coating step S8 described later after performing the above.

(4) Swirl forming step S4
The swirl forming step S4 is a step of forming a swirl made of the material B in the frozen dessert base material A described above.

  The specific method of forming the swirl is not particularly limited as long as the effect of the present technology is not impaired, and one or more known methods can be freely selected and used. A specific example of the swirl forming method is shown below.

[Swirl formation example 1]
For example, by inserting a nozzle or the like for injecting the material B into a container in which the frozen dessert base material A is filled in advance, and injecting the material B while moving the nozzle or the like so that a swirl having a desired shape is formed. Thus, the swirl made of the material B can be formed in the frozen dessert base material A.

[Swirl formation example 2]
For example, the swirl made of the material B can be formed in the frozen dessert base material A by pouring the raw material B in places into a container filled with the frozen dessert base material A and mixing them lightly with a comb or the like.

[Swirl formation example 3]
For example, while moving a nozzle or the like for extruding the frozen dessert base material A and a nozzle for injecting the raw material B so that a swirl having a desired shape is formed, the frozen dessert base material A is extruded while the raw material B is extruded. By injecting into the material A, a swirl made of the material B can be formed in the frozen dessert base material A.

[Swirl formation example 4]
For example, a swirl made of the material B can be formed in the frozen dessert base material A by stacking the frozen dessert base material A and the material B to form a laminated body and folding or rolling the laminated body. ..

(5) Molding step S5
The forming step S5 is a step of forming, after the swirl forming step S4, the frozen dessert in which the swirl made of the material B is formed in the frozen dessert base material A into a desired shape. The specific molding method is not particularly limited as long as the effect of the present technology is not impaired, and one or more known molding methods can be freely selected and used. A specific example of the molding method is shown below.

[Molding method example 1]
For example, a frozen dessert having a swirl formed therein can be molded by putting it in a mold of a desired shape or removing it from the mold.

[Molding method example 2]
For example, a frozen dessert having a swirl can be discharged or extruded into a desired shape to form a frozen dessert.

[Molding method example 3]
For example, a frozen dessert having a swirl formed thereon can be formed by extruding the frozen dessert into a desired shape while cutting the frozen dessert at a time when the desired thickness is reached.

  In the frozen dessert formed by the above method, the distance from the outer peripheral portion of the frozen dessert base material A to the material B is preferably within 10 mm. By molding in this manner, the frozen dessert base material A and the raw material B can be simultaneously eaten regardless of which portion of the frozen dessert is eaten.

(6) Side-by-side step S6
The juxtaposition step S6 is a step of juxtaposing the molded frozen desserts on the plate. The plate on which the frozen desserts are juxtaposed is not particularly limited as long as the effect of the present technology is not impaired, and examples thereof include a moving plate for moving and a storing plate for storing until the next step.

  In the present technology, since the material having the special properties described above is used as the material B for forming the swirl, a part of the swirl formed of the material B is exposed on the surface of the frozen dessert base material A. Also, it is possible to prevent the material B from remaining on the plate. More specifically, even if the swirl made of the material B exposed on the surface of the frozen dessert base material A has a portion having a long side of 5 mm and a short side of 3 mm or more, the plate can be formed by using the present technology. It is possible to prevent the material B from remaining on the top.

  Further, even if the ratio of the area of the frozen dessert base material A to the material B is 1: 1 to 10: 1 on the surface of the frozen dessert (the surface that comes into contact with the plate), the present invention can use the material B on the plate. Can be prevented from remaining.

  The plates used in the juxtaposition step S3 are preferably cooled. In the present technology, since the material having the special properties described above is used as the material B for forming the swirl, a part of the swirl formed of the material B is exposed on the surface of the frozen dessert base material A. Also, it is possible to prevent the material B from remaining on the plate, but if the plate temperature is high, the frozen dessert base material A may possibly melt. Therefore, by using a plate that has been cooled in advance, it is possible to more reliably prevent the frozen dessert base material A and the raw material B from remaining.

  The specific temperature for cooling the plate is not particularly limited as long as the effect of the present technology is not impaired, but is preferably -20 ° C to -50 ° C, more preferably -30 ° C to -40 ° C.

(7) Stripping step S7
The stripping step S7 is a step of stripping the frozen dessert from the plate. The stripping method is not particularly limited as long as the effect of the present technology is not impaired, and one or two or more known methods can be freely selected and used. For example, a method of inserting a spatula or the like between the plate and the frozen dessert to remove it, a method of removing the plate by hitting the back side of the plate from a predetermined angle, a method of combining these, and the like can be mentioned.

  In a general composite frozen dessert, the material B tends to remain on the plate when an impact is given by hitting the back side of the plate to peel off the frozen dessert from the plate. However, in the present technology, the material B forming a swirl is formed. As the material having the above-mentioned special property is used, the material B remains on the plate even if a part of the swirl formed of the material B is exposed on the surface of the frozen dessert base material A. Can be prevented. Therefore, in the present technology, as the method of the stripping step S7, a method of stripping the frozen dessert from the plate by beating the plates on which the frozen desserts are juxtaposed from the back side can be suitably adopted.

  For tapping, for example, a plastic hammer or a rod can be used so that an appropriate impact can be given to the plate.

(8) Covering step S8
The coating step S8 is a step of coating at least a part of the surface of the frozen dessert with the coating material after the stripping step S7. In the present technology, the coating step S8 is not an essential step, and it is not necessary to perform it for frozen desserts whose surface is not coated.

  The specific coating method performed in the coating step S8 is not particularly limited as long as the effect of the present technology is not impaired, and one or more known coating methods can be freely selected and used. For example, a dipping method, a spray method, an enrobing method, etc. can be mentioned.

(9) Gripping rod insertion step S9
The grip bar inserting step S9 is a step of inserting a grip bar for gripping the frozen dessert into the frozen dessert. In the present technology, the grip bar inserting step S9 is not an essential step, and does not need to be performed in the case of a frozen dessert without a grip bar.

  When the gripping rod inserting step S9 is performed at least after the above-described forming step S5, the order is not limited, and any one of the coating material preparation step S3, the juxtaposing step S6, the stripping step S7, and the covering step S8 is performed. You may perform before and after the process of. It is also possible to perform it at the same time as the juxtaposition process S6 and the peeling process S7.

2. Frozen dessert FIG. 5 is a conceptual diagram showing an example of a frozen dessert according to the present technology. The frozen dessert according to the present technology has a swirl made of a material B different from the frozen dessert base material A in the frozen dessert base material A, and the swirl exposed on the surface of the frozen dessert base material A has a long side of 5 mm and a short side of 3 mm. A frozen dessert having the above parts.

  The shape of the frozen dessert swirl according to the present technology is not particularly limited as long as it has the above-mentioned characteristics. For example, a swirl having a form as shown in FIGS. 1 to 3 can be mentioned.

  The form of the frozen dessert according to the present technology is not particularly limited as long as the effect of the present technology is not impaired, and can be freely designed. For example, a substantially polygonal column shape, a substantially spherical shape, a substantially cylindrical shape, a substantially conical shape, a substantially polygonal pyramid shape, a modified form thereof, a combined form thereof, and the like can be mentioned.

  In the frozen dessert according to the present technology, the distance from the outer peripheral portion of the frozen dessert base material A to the material B is preferably within 10 mm. By molding in this manner, the frozen dessert base material A and the raw material B can be simultaneously eaten regardless of which portion of the frozen dessert is eaten.

  In the frozen dessert according to the present technology, the ratio of the area of the frozen dessert base material A to the material B exposed on the surface of the frozen dessert base material A is preferably 1: 1 to 10: 1, and 3: 1 to 10: 1. More preferably. The volume ratio of the frozen dessert base material A and the raw material B in the frozen dessert is preferably 5: 1 to 15: 1.

  At least a part of the surface of the frozen dessert according to the present technology may be covered with the coating material C (see, for example, FIG. 5III). Further, the frozen dessert according to the present technology may be a composite frozen dessert with other foodstuffs D such as cookies, biscuits, crackers, rice cakes, and the like. More specifically, on cookies, biscuits, crackers, etc., put a frozen dessert according to the present technology, cookies, biscuits, crackers, mochi, during or in the middle, sandwiching the frozen dessert according to the present technology, It can also be a composite frozen dessert (see, for example, FIG. 5I).

  Since the details of the frozen dessert base material A, the material B, and the coating food material are the same as those of the frozen dessert base material A, the material B, and the coating food material used in the above-described frozen dessert manufacturing method, the description thereof is omitted here. ..

  Hereinafter, the present technology will be described in more detail based on Examples. It should be noted that the embodiments described below are examples of typical embodiments of the present technology, and the scope of the present technology is not narrowly construed by this.

<Experimental method>
(1) Preparation of Material B As an example of Material B, vegetable oil and fat (manufactured by Fuji Oil Co., Ltd.), super white sugar (manufactured by Fuji Nippon Seito Co., Ltd.), cocoa powder (manufactured by Olam Cocoa BV), and candy (manufactured by Nippon Shokubai Co., Ltd.) ), A stabilizer (manufactured by San-Ei Gen FFI Co., Ltd.), an emulsifier (manufactured by Taiyo Kagaku Co., Ltd.) and a predetermined amount of dissolved water were mixed and uniformly dissolved, and then heat sterilized to prepare a chocolate sauce. Eight kinds of the chocolate sauce having different solid content concentrations (TS) were prepared by adjusting the addition amount of the starch syrup with the composition shown in Table 1. The solid content concentration (TS) of each source is as shown in Table 1.

(2) Stripping Test of Material B Each chocolate sauce prepared in (1) above was cooled to -35 ° C in a freezer at -35 ° C in advance (on the plate left to stand in the freezer for 30 minutes or more). , 14 g each was dropped so that a circle having a diameter of 7 cm was formed. Then, after cooling at −35 ° C. for 30 minutes, the coagulability (the degree of solidification) of the chocolate sauce on the plate was confirmed by touch and visual inspection, and the plate was hit with a plastic hammer from the back to confirm the releasability from the plate. Then, for the sauce that was not completely peeled from the plate by this operation (the sauce that was not peeled from the plate at all or was peeled off only partially), after freezing and storing for another hour, the plate was removed from directly behind with a plastic hammer. It was hit with and the peelability was confirmed. Each chocolate sauce was tested for peelability three times.

(3) Evaluation method of coagulation property and peeling property The coagulation property and peeling property of each chocolate sauce (material B) were evaluated based on the following evaluation criteria.

[Coagulation]
3 points: The sauce is solidified and is in a completely solid state.
2 points: The sauce is viscous and not completely solid.
1 point: The sauce has fluidity and is not clearly solid.

[Peelability]
3 points: The source completely peeled from the plate.
2 points: Although peeled from the plate, a part of the sauce remained on the plate.
1 point: The sauce does not come off from the plate at all.

(4) Preparation of frozen dessert Degreased concentrated milk (non-fat milk solid content 35 mass%, manufactured by Morinaga Milk Industry Co., Ltd.) 2.0 kg, vegetable oil (manufactured by Fuji Oil Co., Ltd.) 8.5 kg, glycerin fatty acid ester (manufactured by Taiyo Kagaku Co., Ltd.) ) 0.25 kg, white sucrose (manufactured by Fuji Nippon Sugar Co., Ltd.) 14.5 kg, starch syrup (solid content concentration 65% by mass, manufactured by Nippon Constarch) 4.0 kg, stabilizer (locust bean gum and guar gum 45% by mass), Danisco's 0.45 kg and low methoxyl pectin (CPI Kelco's) 0.28 kg were mixed and dissolved in 70.degree. C.-heated water (dissolved water) 69.92 kg, and the solution was kept at 70.degree. C. for 30 minutes. The mixture was sterilized under heat sterilization conditions of 95 ° C. for 30 seconds and homogenized at a total pressure of 15 MPa to prepare a raw material mix for a frozen dessert base material.
Next, the raw material mix was supplied to an ice cream freezer. A frozen dessert base material with an overrun of 25% was obtained.

While supplying the frozen dessert base material from the upper part to a cylindrical container having a source-supplying nozzle having a discharge port at the tip and having an open lower part, while rotating the nozzle at a constant speed By discharging the chocolate sauce prepared in (1) above, the chocolate sauce was mixed with the frozen dessert base material so as to form a swirl. When the thickness of the frozen dessert discharged from the lower portion of the cylindrical container reached 20 mm, the frozen dessert was cut out with a cutter and a stick was inserted into the side surface to obtain a frozen dessert having a thickness of 20 mm. On the surface of the frozen dessert, a swirl made of chocolate sauce as shown in FIG. 5II (a swirl drawn by three curves of the material B facing outward from the substantially central portion of the frozen dessert, each curved portion having at least a long side of 5 mm × (Having a portion composed of the material B having a short side of 3 mm or more) was formed. The distance from the outer peripheral portion of the frozen dessert base material A to the material B on the surface of the frozen dessert (the surface in contact with the plate) was 10 mm or less, and the volume ratio between the frozen dessert base material A and the raw material B in the frozen dessert was 3: 1. The frozen dessert was allowed to stand for 1 hour on a plate cooled to -35 ° C, and then the back side of the plate was tapped with a hammer to separate it from the plate.
The frozen dessert was prepared for each chocolate sauce (TS20, 25, 40, 50, 60 and 65%) whose peeling from the plate was confirmed by the test of (3), and a total of 6 types of frozen dessert were obtained. Regarding the peeling property of the frozen dessert itself, the same tendency as in the peeling test of the material B was shown, and only the TS65% sauce had a slight residue.

(5) Evaluation of texture The texture of each frozen dessert was evaluated based on the following evaluation criteria. This evaluation was carried out twice by 7 evaluators who have more than 2 years of development experience with the frozen desserts and have made multiple evaluation experiences and have made a match regarding the scoring criteria in the following evaluation criteria. Was calculated as the average value of The evaluation results are shown in Table 2.

[Texture]
3 points: The sauce has a soft texture and the whole frozen dessert has a good balance.
2 points: The texture of the sauce is a little hard, but the balance of the whole frozen dessert is a little good.
1 point: The texture of the sauce is hard and the whole frozen dessert is imbalanced.

(6) Results The results are shown in Table 2.

(7) Consideration From the above results, if the solid content concentration (TS) of the sauce (material B) is 65% or less, the coagulability and peeling property are good, and swirl is added to the frozen dessert by the manufacturing method of the present technology. It was suggested that it is suitable as a material for forming. On the other hand, it was suggested that when the solid content concentration of the sauce was 40% or more, the texture of the frozen dessert was good.

Claims (8)

A swirl forming step of forming a swirl in the frozen dessert base material having fluidity at the freezing point of the frozen dessert base material and having a solid content concentration (TS) of 65% or less;
After the swirl forming step, a forming step of forming a frozen dessert having a swirl formed of the material in the frozen dessert base material into a desired shape,
A juxtaposing step of juxtaposing the molded frozen dessert on a plate,
A stripping step of stripping the frozen dessert from the plate,
The method for producing a frozen dessert.   The method for producing a frozen dessert according to claim 1, wherein in the juxtaposing step, a part of the swirl formed of the material is exposed on the surface of the frozen dessert base material.   The method for producing a frozen dessert according to claim 2, wherein the swirl exposed on the surface of the frozen dessert substrate has a portion having a long side of 5 mm and a short side of 3 mm or more.   The method for producing a frozen dessert according to claim 1, wherein the frozen dessert after the molding step has a distance from the outer peripheral portion of the frozen dessert base material to the material of 10 mm or less.   The frozen dessert manufacturing method according to claim 1, wherein in the stripping step, the frozen dessert is stripped from the plate by beating the plate.   The method for producing a frozen dessert according to claim 1, wherein after the stripping step, a coating step of coating at least a part of the surface of the frozen dessert with a food material for coating is performed. In the frozen dessert base material,
The frozen dessert base material has swirl at a freezing point and a swirl made of a material having a solid content concentration (TS) of 65% or less,
A frozen dessert in which the swirl exposed on the surface of the frozen dessert substrate has a portion having a long side of 5 mm and a short side of 3 mm or more.   The frozen dessert according to claim 7, wherein at least a part of the surface of the frozen dessert is coated with a coating material.