JP2020150931A - Frozen dessert, and method for producing frozen dessert - Google Patents

Abstract

To provide a frozen dessert that really melts in the mouth, and has a flavor with excellent persistence.SOLUTION: The present invention provides a frozen dessert having the following (1)-(3) characteristics and a method for producing a frozen dessert. (1) It contains 8.0 mass% or more of oils and fats, (2) a freezing point is -5.0°C or lower, and (3) an overrun is 50±5% or less. A method for producing a frozen dessert has the step of filling a frozen dessert having the (1)-(3) characteristics.SELECTED DRAWING: None

Description

The present technology relates to frozen desserts and methods for producing frozen desserts. More specifically, the present invention relates to frozen desserts containing a certain amount or more of fats and oils and having a freezing point and overrun below a certain amount, and a method for producing the frozen dessert.

Frozen desserts have long been a popular product. Among them, there are frozen desserts that melt in the mouth and frozen desserts that have an excellent long-lasting flavor, and are attracting a great deal of attention as highly marketable products.

As a cold confectionery having a good melting taste, for example, in Patent Document 1, 8 to 60% by mass of saturated fatty acid having 8 carbon atoms and 15 to 80% by mass of saturated fatty acid having 12 carbon atoms are contained as constituent fatty acids of triglyceride. A fat and oil composition for chilled confectionery containing 28% by mass or more of saturated fatty acids having 8 carbon atoms and saturated fatty acids having 12 carbon atoms in total, and 15% by mass or more of triglycerides having a total carbon number of 28 to 32 of the constituent fatty acids. Is disclosed to be used. Further, conventionally, it is known that by increasing the overrun, the weight per capacity is reduced, and as a result, the melting in the mouth can be improved.

JP-A-2009-195221

However, although the conventional fat and oil composition has a sharp melting feeling in the mouth and a smooth texture, it is not convincing from the viewpoint of sustainability of the flavor. In addition, when the overrun was raised, the mouthfeel was improved, but the problem was that the flavor did not last. On the other hand, it has been known that when the durability of the flavor is sought, the melting time of the frozen dessert generally becomes longer, and as a result, the melting in the mouth becomes worse.

Therefore, the main purpose of this technique is to provide a frozen dessert that has a good melt-in-the-mouth texture and is also excellent in long-lasting flavor.

As a result of diligent studies, the inventor of the present application paid attention to the fat content, freezing point, and overrun, and by controlling the freezing point and overrun containing a certain amount or more of fat and oil and below a certain amount. We have found that we can provide frozen desserts that have a good melt-in-the-mouth texture and also have excellent long-lasting flavor, and have completed this technology.

That is, in the present technology, first, a frozen dessert having the following characteristics (1) to (3) is provided.
(1) Contains 8.0% by mass or more of fats and oils,
(2) Freezing point is -5.0 ° C or less,
(3) Overrun is 50 ± 5% or less.
The frozen dessert according to the present technology may have a viscosity at 5 ° C. of 400 mPa · s to 650 mPa · s.
The present technology also provides a method for producing a frozen dessert, which comprises a filling step of filling the frozen dessert having the above-mentioned characteristics (1) to (3).
Further, the present technology also provides a multi-layer frozen dessert composed of a frozen dessert base material and a frozen dessert having the above-mentioned characteristics (1) to (3).
In addition, the present technology is a method for producing a multilayer frozen dessert composed of a frozen dessert base material and a frozen dessert having the above-mentioned characteristics (1) to (3), and at least a laminating step of laminating the frozen dessert base material and the frozen dessert. It also provides a method for producing a multi-layer frozen dessert.

According to this technique, it is possible to provide a frozen dessert having a good melting in the mouth and also having an excellent sustainability of flavor.
The effect of the present technology is not necessarily limited to the effect described here, and may be any effect described in the present specification.

Hereinafter, preferred embodiments of the present technology will be described in detail.
However, the present technology is not limited to the following preferred embodiments, which does not narrow the scope of the present technology. In the present specification, the percentage is expressed by mass unless otherwise specified.

1. 1. Frozen desserts Frozen desserts related to this technology are ice creams, ice milks, lacto ice creams, sherbets specified by the Ordinance of the Ministry of Milk, etc., and frozen desserts (eye scan day, shaved ice) specified in "Standards for Food Additives, etc." , Mizore, etc.), frozen yogurt, etc. can be used.

Among these, the present technology preferably uses ice cream, ice milk, or lacto ice.

Ice cream is a process of milk or foods made from these, according to the ministry ordinance on milk and dairy product ingredient standards (December 27, 1952, Ministry of Health and Welfare Ordinance No. 52). However, it is a frozen product that is used as the main raw material and contains a milk solid content of 3.0% or more (excluding fermented milk). Ice creams are classified into three types, ice cream, ice milk, and lacto ice, according to the amount of milk solids and milk fat contained.

On the other hand, those with a milk solid content of less than 3.0% are not the ice creams, but are defined as frozen desserts by the Ministry of Health and Welfare notification "Standards for Foods, Additives, etc." based on the Food Sanitation Law.

Frozen yogurt is classified as "fermented milk" by type according to the ministry ordinance on the component standards of milk and dairy products, and "milk or milk containing non-fat milk solids equal to or higher than this is fermented with lactic acid bacteria or yeast. , Paste-like or liquid, or frozen products. " The component standard is defined as "non-fat milk solid content of 8.0% or more, number of lactic acid bacteria or yeast number of 10 million / ml or more".

<Raw materials>
As raw materials used for cold confectionery according to this technology, raw materials (dairy raw materials, sugars, vegetable juices, thickeners, pH adjusters, eggs, fats and oils, stabilizers, emulsifiers) generally used in producing cold confectionery are usually used. , Colorants such as pigments, sweeteners, flavors, acidulants, flavor raw materials, etc.) can be appropriately selected and used. Hereinafter, these raw materials will be described in detail.

[Fat and oil]
One of the features of the frozen dessert according to the present technology is (1) that it contains 8.0% by mass or more of fats and oils.
In the present technology, the "fat and oil" means animal fats and oils, vegetable fats and oils, processed fats and oils thereof, and the like, and one or a combination of two or more of these may be used.

Examples of animal fats and oils include milk fats (milk fats and the like), beef tallows, lards, fish oils and the like.
Examples of vegetable oils and fats include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, palm oil, palm kernel oil, shea butter, monkey fat, and cacao fat. Can be mentioned.
Examples of processed fats and oils obtained by hydrogenating vegetable fats and oils and / or animal fats and oils include margarine and shortening.

In the present technology, among these, vegetable oils and fats, margarine, and shortening are preferable, and one type or a combination of two or more of these may be used.

The oil and fat content in the frozen dessert according to the present technology can be quantified by, for example, the Leese Gottlieb method.

The lower limit of the fat and oil content in the frozen dessert according to the present technology is 8.0% by mass or more, preferably 8.5% by mass or more. As a result, the flavor can be further sustained.

The upper limit of the fat and oil content is preferably 15% by mass or less, and more preferably 13% by mass or less in consideration of physical properties, taste, and the like.

[Milk ingredients]
Milk raw materials used in this technology include, for example, raw milk, defatted milk, defatted concentrated milk, whole milk powder, defatted milk powder, cream, butter, buttermilk, cheese, concentrated milk, unsweetened condensed milk, unsweetened defatted condensed milk, and sweetened condensed milk. , Cream powder, whey powder, buttermilk powder, sweetened milk powder, condensed milk, fermented milk powder, block milk and the like. In the present technology, these may be used alone or in combination of two or more.

More preferably, it is raw milk, skim milk, skim concentrated milk, whole milk powder, skim milk powder, cream, butter, whey powder and the like, and these may be used alone or in combination of two or more.

[sweetener]
In the present technology, the "sweetener" means a raw material for imparting sweetness to frozen desserts, and is a concept including sugars and raw materials for imparting sweetness other than sugars.
Specific examples thereof include sugar (white sugar, granulated sugar, sucralose, brown sugar, etc.), water candy, powdered candy, sugar mixed isomerized sugar, isomerized sugar, lactose, glucose, malt sugar, fructose, and converted sugar. , Reduced malt water candy, honey, trehalose, palatinose, D-xylose and other sugars; xylitol, sorbitol, multirole, erythritol and other sugar alcohols; , Neotheme, high sweeteners such as stebioside contained in stevia extract, and the like. In the present technology, these may be used alone or in combination of two or more.

[Stabilizer]
Stabilizers used in this technology include, for example, gelatin, pectin, sodium fibrocolate (carboxymethyl cellulose), guagam, locust bean gum, carrageenan, microcrystalline cellulose, gum arabic, karaya gum, xanthan gum, tara gum, gellan gum, native. Examples include gellan gum, macrohomopsyl gum, agar, alginic acids (alginic acid, alginate), soybean polysaccharides and the like. In the present technology, these may be used alone or in combination of two or more.

[emulsifier]
Examples of the emulsifier used in this technique include glycerin fatty acid esters, sugar fatty acid esters (shagar esters), sorbitan fatty acid esters, propylene glycol fatty acid esters, polyglycerin fatty acid esters, lecithin, citric acid, lactic acid and the like. Examples thereof include organic acid monoglycerides and organic acid diglycerides. In the present technology, these may be used alone or in combination of two or more.

[Other materials]
The frozen dessert according to the present technology may contain one or more other materials freely selected as long as the effects of the present technology are not impaired. Other ingredients include, for example, acidulants, plant proteins, processed egg products, flavoring agents, coloring agents, fruit juices and pulp (strawberry, grape, melon, citrus, etc.), jams, vegetables (carrots, watermelon, etc.), Examples include coffees, teas (matcha, black tea, green tea, strawberry tea, etc.), chocolates, caramel, and various foodstuffs.

<Freezing point>
One of the features of the frozen dessert according to the present technology is that (2) the freezing point (sometimes referred to as "freezing point") is -5.0 ° C. or lower.

The upper limit of the freezing point in the frozen dessert according to the present technology is -5.0 ° C. or lower, preferably -5.2 ° C. or lower, more preferably -5.5 ° C. or lower, and particularly preferably -7. It is 0 ° C. or lower. As a result, the melting in the mouth can be further improved, and the persistence of the flavor can be improved.

The lower limit of the freezing point in the frozen dessert according to the present technology is preferably −15 ° C. or higher, more preferably −12 ° C. or higher.

[Measurement method of freezing point]
The freezing point in the frozen dessert according to the present technology is to measure the temperature of the raw material mixture over time while cooling the liquid raw material mixture (so-called mix) at an ambient temperature of −35 ° C. Here, since an exothermic reaction occurs in the reaction in which the liquid becomes a solid, when the liquid is cooled under the above temperature, it reaches a point (freezing point) where the temperature does not drop once at a certain temperature. That is, in the present technology, the freezing point is measured as the freezing point of the raw material mixture at the point (freezing point) where the temperature of the raw material mixture does not drop during cooling.

<Overrun>
One of the features of the frozen dessert according to the present technology is that (3) the overrun is 50 ± 5% or less.
In the present technology, "overrun" means a percentage of the aerated air content with respect to the volume of the raw material mixture. For example, 100% overrun ice cream means that it contains the same volume of air as the raw material mixture.

The upper limit of overrun in the frozen dessert of the present technology is 50% or less, preferably 45% or less. As a result, the melting in the mouth can be further improved, and the persistence of the flavor can be improved. The lower limit of overrun in the frozen dessert of the present technology is 0% or more, more preferably 20% or more. Further, the numerical range of the overrun of the frozen dessert of the present technology is 0 to 50%, preferably 0 to 45%, and more preferably 20% to 45%.

In general, the overrun may fluctuate within a range of ± 5% from the set value during the production of frozen desserts.

Therefore, in consideration of this point, the upper limit of overrun in the frozen dessert according to the present technology is 50 ± 5% (45 to 55%) or less, preferably 45 ± 5% (40 to 50%) or less. More preferably, it is 40 ± 5% (35 to 45%) or less. As a result, the melting in the mouth can be further improved, and the persistence of the flavor can be improved.

The lower limit of overrun in the frozen dessert according to the present technology is 0% or more, preferably 20 ± 5% (15 to 25%) or more.

The numerical range of the overrun of the frozen dessert according to the present technology is preferably 0 to 50 ± 5%, more preferably 0 to 45 ± 5%, and further preferably 20 ± 5% to 45 ± 5%. is there.

<Viscosity>
The viscosity of the frozen dessert according to the present technology is such that the viscosity of the raw material mixture at 5 ° C. is 350 mPa · s to 700 mPa · s, preferably 400 mPa · s to 650 mPa · s.

The method for measuring the viscosity is not particularly limited, but for example, using a B-type viscometer, the rotation speed is 60 rpm, and the rotor No. As No. 3, the raw material mixture is measured at 5 ° C.

<Others>
"Good melting in the mouth" in the present technology means a state (meltability) in which a frozen dessert is quickly melted in the oral cavity when it is put in the mouth. Further, the "sustainability of flavor" in the present technology means that when the frozen dessert is eaten, the flavor derived from the frozen dessert can be felt through the sense of taste and / or the sense of smell for a long time. These expressions are not particularly limited because they are evaluated by human senses, but if there is a method for substituting these senses, they may be used. For example, an alternative method for evaluating melting in the mouth includes a meltdown test and the like.

[Meltdown test method]
A frozen dessert of any volume is rapidly cured at −35 ° C. and then stored in a curing chamber at −25 ° C. for 12 hours. A frozen dessert whose temperature was adjusted to -25 ° C was placed on a wire mesh (5 mesh, nominal opening 4 mm) in a room where the temperature was adjusted to 23 ° C ± 1 ° C and 40% (relative humidity), and the frozen dessert was melted under the wire mesh. A container and a mass meter to receive the frozen dessert are installed, and the amount of the frozen dessert melted is measured every minute.

2. 2. Frozen dessert manufacturing method The frozen dessert manufacturing method according to the present technology is characterized by including a filling step of filling the frozen dessert having the above-mentioned characteristics (1) to (3).

The method of filling the frozen dessert is not particularly limited, and for example, when the form of the frozen dessert as the final product is a cup type, a method of filling the cup with the specified amount of the frozen dessert by using a hopper filling machine can be mentioned. Be done.

Further, as another process, a known manufacturing process of frozen dessert can be referred to. Specifically, the procedure can be the same as that of a known production method, which comprises a step of freezing the raw material mixture (so-called mix) using a freezer.

By using the above-mentioned components as raw materials in the present technology, it is possible to obtain a frozen dessert having a good melting in the mouth and a long-lasting flavor even if a normal method for producing a frozen dessert is adopted. As described above, this technique has an advantage that a desired frozen dessert can be obtained without performing a special production line or production process.

The method for producing frozen desserts according to the present technology will be described below with an example, but the present technology is not limited to this.

First, the raw materials are mixed and dissolved to prepare a raw material mixed solution (so-called mix). Then, if necessary, after filtering, homogenizing, and sterilizing, it is cooled and aged. The raw material mixture that has been aged is put into a freezer for freezing. After freezing, the final product frozen dessert can be obtained through well-known processes such as filling, packaging, and curing.

More specifically, the raw material liquid containing each raw material of the frozen dessert according to the present technology is mixed at 65 ° C. to 80 ° C. to obtain an emulsified raw material mixed liquid. For mixing, a mixer such as a powder melting machine or a high-speed stirrer can be used.
Next, the raw material mixture is filtered. By filtering the raw material mixture, impurities can be removed and a smoother frozen dessert can be obtained.
Next, the filtered raw material mixture is homogenized under the conditions of 50 ° C. to 90 ° C. and 5 MPa to 20 MPa. Here, by performing homogenization, the emulsified state becomes better. A homogenizer or the like can be used for homogenization.
Next, the homogenized raw material mixture is sterilized at 65 ° C. to 150 ° C. For sterilization, a plate sterilizer, a tubular sterilizer, an infusion sterilizer, an injection sterilizer, a batch sterilizer and the like can be used.

Further, the sterilized raw material mixture is cooled to 0 to 10 ° C. and aged for about 4 to 24 hours. In addition, "aging" is to crystallize the fat globules in the raw material mixed solution and stabilize the emulsified film. Here, when aging is performed, the physical properties of the emulsified state of the raw material mixed solution tend to be stabilized. is there.

The emulsion that has undergone the above process is frozen using a continuous freezer to obtain a semi-frozen solution.
"Continuous freezer" refers to a freezer that continuously cools and stirs to produce ice cream.
Further, "freezing" means cooling the raw material mixture and at the same time mixing an appropriate amount of air to disperse bubbles and ice particles in the emulsion. By freezing the raw material mixture, a semi-frozen solution having appropriate air and fine ice crystals can be obtained.

In producing the frozen dessert according to the present technology, the temperature during freezing depends on the freezing point of the raw material mixture, but is preferably -3 to -9 ° C, and is less than -5 ° C, which is the freezing point of the raw material mixture. Is desirable.

The upper limit of the overrun value in the frozen dessert according to the present technology is 50 ± 5% (45 to 55%) or less, more preferably 45 ± 5% (40 to 50%) or less. The lower limit of overrun in frozen desserts according to the present technology is 0% or more, more preferably 20 ± 5% (15 to 25%) or more. The numerical range of the overrun of the frozen dessert according to the present technology is 0 to 50 ± 5%, preferably 0 to 45 ± 5%, and more preferably 20 ± 5% to 45 ± 5%.

When the semi-frozen liquid obtained as described above is filled in a container, packaged, and then cured, the frozen dessert according to the present technology can be obtained in the state of a final product.

3. 3. Multi-layer frozen dessert Further, the present technology also provides a multi-layer frozen dessert composed of a frozen dessert base material and a frozen dessert having the above-mentioned characteristics (1) to (3). Since the multi-layer frozen dessert according to the present technology is composed of frozen desserts having the above-mentioned characteristics (1) to (3), it has a good melting in the mouth and is also excellent in sustainability of flavor.

Since the frozen desserts having the characteristics (1) to (3) above are the same as those described above, the description thereof is omitted here.

The frozen dessert base material used in this technology includes, for example, ice creams, ice milks, lacto ice, sherbet specified by the Ordinance of the Ministry of Milk, etc., and frozen desserts specified in "Standards for Food Additives, etc." (Eye scan day, shaved ice, shavings, etc.), frozen yogurt, etc. can be used. Since these are the same as those described above, the description thereof is omitted here.

Among these, in the present technology, it is preferable to use ice creams, sherbet, and frozen desserts, and it is particularly preferable to use frozen desserts. Further, as the frozen dessert, shaved ice and sleet are particularly preferable.

When frozen dessert is selected as the base material for frozen desserts, examples of the frozen dessert form according to the present technology include cup type and stick type (bar type). Among these, in the present technology, the cup type is used. The form is preferable.

Further, other foods and the like may be added to the frozen dessert base material as long as the effects of the present technology are not impaired. Other foods include, for example, floats, chocolates, fruit sauces, matcha sauces, caramel, cookies, candy, monaka, wafers, castella, macaroons, crunches, rice cakes, red beans and the like. In the present technology, these may be used alone or in combination of two or more.

4. Method for producing multi-layer frozen dessert In addition, the present technology is a method for producing a multi-layer frozen dessert composed of a frozen dessert base material and a frozen dessert having the above characteristics (1) to (3), wherein the frozen dessert base material and the frozen dessert are laminated. Also provided is a method for producing a multilayer frozen dessert, which comprises at least a process. Since the multi-layer frozen dessert produced by the method for producing a multi-layer frozen dessert according to the present technology is composed of the frozen dessert having the characteristics (1) to (3) above, it has a good melting in the mouth and also has a long-lasting flavor. Are better.

The frozen dessert according to the present technology can be produced based on the above-mentioned method for producing a frozen dessert. Further, the frozen dessert base material can also be produced with reference to a known manufacturing process of frozen desserts.

The method of laminating the frozen dessert base material and the frozen dessert according to the present technology is not particularly limited, and the order in which each of the obtained semi-frozen liquids is filled in the container is not particularly limited. For example, when the final product, the frozen dessert, is of the cup type, the frozen dessert base material or the frozen dessert according to the present technology is transferred from the tank to the pump, and the frozen dessert base material or the frozen dessert is quantitatively sent from the pump to the nozzle, while the other. There is a method of filling so as to cover the top surface and the surroundings of the.

Hereinafter, the present technology will be described in more detail based on manufacturing examples, examples, and the like.
It should be noted that the manufacturing examples, examples, and the like described below show examples of typical examples of the present technology, and the scope of the present technology is not narrowly interpreted by this.

<< Test 1 >>
In this test 1, frozen desserts having different freezing points were used to evaluate the meltdown by a meltdown test, and the persistence of flavor was evaluated by sensory evaluation.

[Manufacturing Example 1]
According to the formulation shown in Table 1 below, each component was mixed with dissolved water and then heated to 85 ° C. to completely dissolve the raw material. After melting, the solution was homogenized at a secondary pressure of 5 MPa, a total pressure of 15 MPa, and 75 ° C. using a two-stage homogenizer (manufactured by Sanmaru Kikai Kogyo Co., Ltd.). This was cooled to 10 ° C. or lower.
The raw material mixture thus obtained was frozen using a continuous freezer (SED L12 / C manufactured by CARPIGIANI). The discharge temperature of the freezer was changed in the range of −3.0 ° C. to −8.0 ° C. The overrun was set to 40% (set value).
What was frozen in this way was poured into a mold and cured in a freezer at −35 ° C. to obtain ice cream. The cured ice cream was cut into a rectangular parallelepiped of 20 mm × 15 mm × 15 mm to obtain a sample for a meltdown test and a sample for sensory evaluation (35.3 g ± 4 g).

[Evaluation of melting]
The sample for the meltdown test obtained in Production Example 1 was measured according to the above-mentioned [Meltdown test method].
Specifically, the sample for the meltdown test was allowed to stand in a refrigerator at −25 ° C. for 12 hours to adjust the temperature of the sample. The temperature-adjusted sample was immediately placed on a wire mesh at room temperature of 23 ° C. and a relative humidity of 40%, and the amount of melting was measured every minute, and the amount of melting up to 120 minutes was measured. Further, the melting rate was calculated from the obtained melting amount by the following formula (1).

The melting rate was calculated by the following formula (2). The "melting start" was the time when the melting amount changed from 0 g, and the "melting end" was the time when the change in the melting rate for 1 minute was less than 1%.

In the meltdown test, the melting rate, melting start time, and melting rate after 25 minutes were confirmed. Among them, a melting rate of 8.5% / min or more, a melting start time of 11 minutes or less, and a melting rate of 85% or more after 25 minutes were judged to be good melting in the mouth (meltability). The results are shown in Table 1 below.

In addition, the sample for sensory evaluation obtained in the above [Production Example 1] was eaten by five specialist panelists of frozen desserts, and the sustainability of the flavor was evaluated.
For the evaluation, the following evaluation criteria were used, and based on Example 1 (fat content 10.36% by mass, freezing point −5.5 ° C., overrun 40%) as a reference (3 points), the panelists were rubbed together. And the persistence of flavor was evaluated. The results are shown in Table 1 below.
<Evaluation criteria>
5: Persistence of flavor is longer than standard 4: Persistence of flavor is slightly longer than standard 3: Persistence of flavor is the same as standard 2: Persistence of flavor is slightly shorter than standard 1: Persistence of flavor is slightly longer than standard Shorter than the standard

In the meltdown test results of Production Example 1 (Table 1), good meltability (melting in the mouth) was confirmed in Examples 1 and 2.
In addition, as a result of the sensory evaluation of the flavor persistence of the frozen dessert, it was confirmed that the flavor persistence improves as the freezing point decreases. In particular, it was confirmed that Example 2 had a longer duration of flavor than Example 1.
From the above results, the freezing point is -5.0 ° C. or lower, -preferably -5.2 ° C. or lower, and more preferably -5.5 ° C. in order to have melting (melting in the mouth) and persistence of flavor. It was found that the temperature was less than that, and particularly preferably −7.0 ° C. or lower.

<< Test 2 >>
In this test 2, frozen desserts having different fat and oil contents were evaluated for melting in the mouth by a meltdown test, and the persistence of flavor was evaluated by sensory evaluation.

[Manufacturing Example 2]
According to the formulation shown in Table 2 below, each component was mixed with dissolved water and then heated to 85 ° C. to completely dissolve the raw material. After melting, the solution was homogenized at a secondary pressure of 5 MPa, a total pressure of 15 MPa, and 75 ° C. using a two-stage homogenizer (manufactured by Sanmaru Kikai Kogyo Co., Ltd.). This was cooled to 10 ° C. or lower.
The raw material mixture thus obtained was frozen using a continuous freezer (SED L12 / C manufactured by CARPIGIANI). The discharge temperature of the freezer was changed in the range of −5.0 ° C. to −6.0 ° C. The overrun was set to 40% (set value).
What was frozen in this way was poured into a mold and cured in a freezer at −35 ° C. to obtain ice cream. The cured ice cream was cut into a rectangular parallelepiped of 20 mm × 15 mm × 15 mm to obtain a sample for a meltdown test and a sample for sensory evaluation (35.6 g ± 4 g).

The sample for the meltdown test obtained in [Production Example 2] was evaluated by the same method as in Test 1 above with confirmation and judgment criteria. The results are shown in Table 2 below.

In addition, the sample for sensory evaluation obtained in the above [Production Example 2] was eaten by five specialist panelists of frozen desserts, and the sustainability of the flavor was evaluated.
For the evaluation, the following evaluation criteria were used, and based on Example 4 (fat content 10.36% by mass, freezing point -5.2 ° C., overrun 40%) as a reference (3 points), the panelists were rubbed together. And the persistence of flavor was evaluated. The results are shown in Table 2 below.
<Evaluation criteria>
5: Persistence of flavor is longer than standard 4: Persistence of flavor is slightly longer than standard 3: Persistence of flavor is the same as standard 2: Persistence of flavor is slightly shorter than standard 1: Persistence of flavor is slightly longer Shorter than the standard

In the meltdown test results of Production Example 2 (Table 2), it was confirmed that Comparative Examples 4, Examples 3 and 4 had good meltdown (melting in the mouth).
In addition, as a result of the sensory evaluation of the flavor persistence of the frozen dessert, it was confirmed that the flavor persistence was good in Examples 3 and 4 in which the fat content was 8.0% by mass or more.
From the above results, it was found that the fat content is preferably 8.0% by mass or more, preferably 8.5% by mass or more, in order to have meltability (melting in the mouth) and persistence of flavor.

<< Test 3 >>
In this test 3, frozen desserts with different overruns were used to evaluate the meltdown by a meltdown test, and the persistence of flavor was evaluated by sensory evaluation.

[Manufacturing Example 3]
According to the formulation shown in Table 3 below, each component was mixed with dissolved water and then heated to 85 ° C. to completely dissolve the raw material. After melting, the solution was homogenized at a secondary pressure of 5 MPa, a total pressure of 15 MPa, and 75 ° C. using a two-stage homogenizer (manufactured by Sanmaru Kikai Kogyo Co., Ltd.). This was cooled to 10 ° C. or lower.
The raw material mixture thus obtained was frozen using a continuous freezer (SED L12 / C manufactured by CARPIGIANI). The discharge temperature of the freezer was changed in the range of −5.5 ° C. to −8.0 ° C. The overrun was changed in the range of 20% to 80% (set value).
What was frozen in this way was poured into a mold and cured in a freezer at −35 ° C. to obtain ice cream. The cured ice cream was cut into a rectangular parallelepiped of 20 mm × 15 mm × 15 mm to obtain a sample for a meltdown test and a sample for sensory evaluation (36.5 g ± 12 g).

The sample for the meltdown test obtained in [Production Example 3] was evaluated by the same method as in Test 1 above with confirmation and judgment criteria. In the above test 1, the melting rate after 25 minutes was measured, but in this test, the melting rate after 45 minutes and 90 minutes was measured. The results are shown in Table 3 below.

In addition, the sample for sensory evaluation obtained in the above [Production Example 3] was eaten by five specialist panelists of frozen desserts, and the sustainability of the flavor was evaluated.
For the evaluation, the following evaluation criteria were used, and based on Example 6 (fat content 10.36% by mass, freezing point −5.5 ° C., overrun 40%) as a reference (3 points), the panelists were rubbed together. And the persistence of flavor was evaluated. The results are shown in Table 3 below.
<Evaluation criteria>
5: Persistence of flavor is longer than standard 4: Persistence of flavor is slightly longer than standard 3: Persistence of flavor is the same as standard 2: Persistence of flavor is slightly shorter than standard 1: Persistence of flavor is slightly longer than standard Shorter than the standard

In the meltdown test of Production Example 3 (Table 3), the melting start time in Comparative Example 6 was 33 minutes, which was slower than the others. Further, in Comparative Example 6, since the melting rate was continuously less than 1% / min from the start of melting, the values such as the melting end time and the melting rate could not be measured. Comparative Example 6 had a high overrun and contained a large amount of air in the frozen dessert, so it is considered that the frozen dessert had shape retention. As a result, it is considered that the shape was maintained for a long time and it took time for the amount of melting to be confirmed. Although not as remarkable as in Comparative Example 6, it is considered that the same phenomenon occurred in Comparative Example 5 because the melting rate at the end of melting was low.
On the other hand, in Examples 5 to 7, good melting property (melting in the mouth) was confirmed as compared with Comparative Examples 5 and 6.
It was also found that Examples 5 to 7 were good in terms of the result of persistence in the sensory evaluation.
From the above results, the overrun is 50 ± 5% or less, more preferably 45 ± 5% or less in order to have meltability (melting in the mouth) and persistence of flavor, considering the error from the setting value in manufacturing. It turned out to be. The preferred numerical range is 0 to 50 ± 5%, more preferably 0 to 45 ± 5%, and even more preferably 20 ± 5% to 45 ± 5%.

[Manufacturing Example 4]
In this production example 4, the multi-layer frozen dessert was produced based on the following steps.

<Frozen dessert manufacturing process>
Using each of the raw materials of Example 2 in Table 1 above, a frozen dessert was produced based on the above [Production Example 1].
<Frozen dessert base material manufacturing process>
The raw material water was filtered and frozen, and ice was produced with an ice maker. Then, the ice was stored in an ice storage having an internal temperature of −10 to −12 ° C. Then, ice was crushed with a drum-type crusher, mixed with a separately produced syrup to remove iron, and then frozen to an overrun value of 35% to produce sleet (frozen dessert base material).
<Frozen dessert base material filling process>
The resin cup was filled with a specified amount of sleet (frozen dessert base material) using a hopper filling machine. The standard filling temperature for sleet was -4.2 to -4.8 ° C.
<Frozen dessert filling process>
The frozen dessert obtained in the frozen dessert manufacturing process was transferred from the tank to the mono pump and quantitatively sent from the mono pump to the nozzle. Then, about 40 g of the frozen dessert was filled. The filling temperature of the sauce was 10 ° C. or lower (preferably 5 ° C. or lower).
<Heat sealing process>
A paper lid was placed on a frozen dessert base material and a resin cup filled with the frozen dessert, and heat-sealed.
<Freezing process>
After heat sealing, it was cured in a curing tunnel at −25 ° C. or lower for 30 minutes to obtain a multi-layer frozen dessert.

Claims (5)

Frozen desserts having the following characteristics (1) to (3):
(1) Contains 8.0% by mass or more of fats and oils,
(2) Freezing point is -5.0 ° C or less,
(3) Overrun is 50 ± 5% or less. The frozen dessert according to claim 1, wherein the frozen dessert has a viscosity at 5 ° C. of 400 mPa · s to 650 mPa · s. It ’s a method of making frozen desserts.
A method for producing a frozen dessert, which comprises a filling step of filling the frozen dessert having the following characteristics (1) to (3):
(1) Contains 8.0% by mass or more of fats and oils,
(2) Freezing point is -5.0 ° C or less,
(3) Overrun 50 ± 5% or less. Multi-layered frozen dessert consisting of a frozen dessert base material and a frozen dessert having the following characteristics (1) to (3):
(1) Contains 8.0% by mass or more of fats and oils,
(2) Freezing point is -5.0 ° C or less,
(3) Overrun is 50 ± 5% or less. A method for producing a multi-layer frozen dessert, which comprises a frozen dessert base material and a frozen dessert having the following characteristics (1) to (3).
Laminating process of laminating the frozen dessert base material and the frozen dessert,
How to make a multi-layer frozen dessert that has at least
(1) Contains 8.0% by mass or more of fats and oils,
(2) Freezing point is -5.0 ° C or less,
(3) Overrun is 50 ± 5% or less.