JP2021153498A - Frozen dessert - Google Patents

Abstract

To provide frozen dessert which is bilayer frozen dessert and allows a person to enjoy a taste on each layer in a wide range.SOLUTION: There is provided frozen dessert formed into a flat plate shape, in the frozen dessert, in a sea part 4 formed of a first frozen dessert material, there are provided island parts 5a, 5b, 5c formed of a second frozen dessert material, in plan view of an end face 2a in a thickness direction, the island parts 5a, 5b, 5c extend outward from inside while being formed into a curve curved in one rotation direction (Q1 direction) in which any position is a rotary shaft P, between one end face 2a and the other end face 2b in the thickness direction, the island parts 5a, 5b, 5c are deviated in the Q1 direction, a freezing point of the first frozen dessert material is greater than -5.0 and -1.5°C or lower, and a freezing point of the second frozen dessert material is equal to or lower than -5.0°C.SELECTED DRAWING: Figure 1

Description

The present invention relates to frozen desserts.

Conventionally, a multi-layer frozen dessert having two or more layers formed of different materials is known. Patent Document 1 describes a multi-layer frozen dessert in which a frozen dessert outer layer having a recess is formed by using a mold, and then the recess is filled with a sauce and frozen.

Japanese Unexamined Patent Publication No. 2014-198019

Since the multi-layer frozen dessert described in Patent Document 1 has a structure in which the sauce layer exists inside the outer layer of the frozen dessert, the sauce layer cannot be tasted in a wide range.
An object of the present invention is to provide a frozen dessert in which each layer can be tasted in a wide range while being a multi-layer frozen dessert.

The present invention has the following configurations.
[1] A flat plate-shaped sea part made of a first frozen dessert material has an island part made of a second frozen dessert material, and when the end face in the thickness direction is viewed in a plan view, the island part is from the inside to the outside. It forms a curve that bends in one rotation direction with an arbitrary position as the rotation axis while extending in the direction, and the island portion is deviated in the one rotation direction at one end face and the other end face in the thickness direction. The frozen dessert having a freezing point of more than −5.0 ° C. and −1.5 ° C. or lower and the freezing point of the second frozen dessert material having a freezing point of −5.0 ° C. or lower.
[2] The frozen dessert according to [1], wherein V1: V2 representing the ratio of the volume V1 of the sea portion to the total volume V2 of the island portion is 100: 8 to 100:30.
[3] The frozen dessert of [1] or [2] having a thickness of 10 to 30 mm.
[4] The viscosity measured at a measurement temperature of 5 ° C. using the B-type viscometer and rotor No. 4 of the second cold confectionery material is 18 to 130 Pa · s at a rotation speed of 6 rpm, and the rotation speed is 6 rpm. The cold confectionery according to any one of [1] to [3], wherein η1 / η2 representing the ratio of the viscosity η1 to the viscosity η2 at a rotation speed of 30 rpm is 2 to 6.
[5] Any of [1] to [4], wherein the central angle α of the locus in which the island portion moves from one end face in the thickness direction to the other end face in the one rotation direction is 30 to 200 °. That frozen dessert.
[6] When one end face or the other end face in the thickness direction is viewed in a plan view, the total central angle β of the region where the island portion exists is 360 ° or more in the one rotation direction [1]. ~ [5] Any of the frozen desserts.

Although the frozen dessert of the present invention is a multi-layer frozen dessert, each layer can be tasted in a wide range.

It is a perspective view which shows one Embodiment of a frozen dessert manufactured by using the manufacturing apparatus of this invention. It is a top view of the frozen dessert of FIG. It is a front view which shows one Embodiment of the frozen dessert manufacturing apparatus of this invention. It is a side view for demonstrating the molding process. It is a front view which shows an example of the 2nd nozzle. It is a front view which shows the other example of the 2nd nozzle. It is a schematic block diagram which shows the example of the continuous type freezer, (a) is a vertical sectional view, (b) is a cross-sectional view along line BB in (a). It is a partial cross-sectional plan view which looked at the modification of the 2nd nozzle from the bottom. It is a side view for demonstrating the evaluation method of the smoothness of the front side end face. It is a side view for demonstrating the evaluation method of the parallelism of a stick. It is a graph which shows the measurement result of the viscosity of the sauce composition used in the test example.

The definitions of the following terms apply throughout the specification and claims.
Frozen desserts in the present invention include those classified as general "frozen desserts" and frozen yogurt. Specific examples of the "frozen dessert" include ice creams (ice cream, ice milk, lacto ice) and ice cream.
Ice creams are milk or foods manufactured from these processed or frozen as the main raw material and contain 3.0% or more milk solids (excluding fermented milk). To say. 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 ice creams by the Ministry of Health and Welfare notification "Standards for Foods, Additives, etc." based on the Food Sanitation Law.
Frozen yogurt is also classified as "fermented milk" by type according to the Ministerial Ordinance on Ingredient Standards for Milk and Dairy Products. Fermented milk is defined as "milk or milk containing non-fat milk solids equal to or higher than this, fermented with lactic acid bacteria or yeast to make it paste-like or liquid, or frozen." Is defined as "non-fat milk solid content of 8.0% or more, number of lactic acid bacteria or number of yeasts of 10 million / ml or more". Frozen yogurt corresponds to frozen fermented milk.
The frozen dessert in the present invention may be any of ice cream, ice cream, ice milk, lacto ice, and frozen yogurt.

The freezing point is the temperature at the point (freezing point) where the product temperature is measured over time while cooling the liquefied frozen dessert material at an atmospheric temperature of -25 ° C, and the temperature does not drop due to the exothermic reaction when the liquid becomes a solid. be.
Brix is a value measured at a measurement temperature of 20 ° C. using a refractometer (for example, ATAGO product name RX-5000). The average value measured three times is taken as the measured value of Brix.
Density, the samples were thermostated at 5 ° C., in a container of 100 cm ^3, the weight (unit: g): is measured, the value calculated by weight ^{g / 100cm 3 (g / cm} 3 units) ..

The following method is used for measuring the content of components and the like.
(1) Moisture Measure by normal pressure heating and drying method (drying aid addition method).
(2) Solid content Solid content (mass%) = 100-moisture (mass%) is calculated.

(3) Fat content / milk fat Measure by a method based on the method for quantifying the milk fat content of ice creams described in the "Ministry Ordinance on Ingredient Standards for Milk and Milk Products".
Specifically, take 4 g of a sample in a small beaker, add 3 mL of water, mix well, and transfer to a Lerich tube. The beaker is thoroughly washed with 3 mL of water, the washing liquid is added to the Lerich tube, and the mixture is shaken. Next, add 2 mL of aqueous ammonia (25 to 30% aqueous solution of ammonia, colorless and transparent) and mix gently. Next, the Lerich tube is placed in a water bath at 60 ° C. and heated for 20 minutes with occasional shaking. Add 10 mL of 2 mL ethanol (95-96% aqueous solution) and mix well.
Next, 25 mL of ether is added to the Lerich tube, and the mixture is gently rotated. When a uniform color tone is obtained, the ether gas is removed, the tube is leveled, and the tube is vigorously shaken for 30 seconds. Next, add 25 mL of petroleum ether (boiling point 60 ° C. or lower), shake for 30 seconds in the same manner to loosen the stopper, and let stand upright for 2 hours or more until the supernatant becomes transparent. Place the supernatant in a beaker for which a constant amount has been determined in advance.
To the Lerich tube, 25 mL of ether and 25 mL of petroleum ether are added and mixed in the same procedure as described above, and the supernatant is placed in the beaker. The tip of the side tube is washed with an equal amount mixture of ether and petroleum ether and added to the beaker.
The beaker is heated to about 75 ° C. to volatilize the solvent, dried in a dryer having an atmospheric temperature of 100 to 105 ° C. for 1 hour, and then weighed. The increase from the constant amount of the beaker is taken as the fat content.
If the sample does not contain any fat other than milk fat, the fat content determined above is taken as the milk fat content.
When the sample contains a fat content other than milk fat, the value obtained by subtracting the other fat content from the fat content obtained above is defined as the milk fat content.

(4) Non-fat milk solids Measured by a method based on the non-fat milk solids quantification method for fermented milk and lactic acid bacteria beverages described in the "Ministry Ordinance on Ingredient Standards for Milk and Dairy Products".
Specifically, about 50 g of a sample (in the case of a frozen sample, which is completely thawed at a temperature of 40 ° C. or lower in as short a time as possible) is precisely weighed, and several drops of a phenolphthalein solution are added. While stirring this, gradually add a 10% sodium hydroxide solution to make it slightly alkaline, and collect it in a volumetric flask. Add water to make 100 mL, and take 5 mL of it into exactly 150 mL Kjeldahl decomposition flask. To this, 0.2 g of a mixed powder of 9 g of potassium sulfate and 1 g of copper sulfate is added, and 10 mL of sulfuric acid is further added along the inner wall of the flask. Next, the flask is gradually heated, and when white smoke of sulfurous acid gas is generated, the heating is slightly increased. After most of the foam powder has disappeared, it is heated strongly, and the heating is stopped when the liquid in the flask turns a transparent pale blue color and no carbide is found on the inner wall of the flask. After allowing to cool, carefully add 30 mL of water, cool again and then connect the flask to the distillation apparatus. In this case, 30 mL of 0.05 mol / L sulfuric acid and several drops of methyl red solution are placed in a 200 mL absorption flask so that the lower end of the cooler is submerged in the liquid.
Next, 40 mL of 30% sodium hydroxide solution is added from the funnel of the Kjeldahl distillation apparatus, washed with 10 mL of water, the pinch cock is closed, and distillation is started immediately. When the amount of distillate reaches 80 mL to 100 mL, separate the lower end of the cooler from the liquid surface and take a few mL of distillate. After the distillation is completed, the portion of the cooler soaked in the liquid is washed with a small amount of water, the washing liquid is combined with the liquid in the absorption flask, and this is titrated with a 0.1 mol / L sodium hydroxide solution.
The non-fat milk solid content (unit: mass%) is calculated by the following formula.
Non-fat milk solids = {0.0014 x (AB)} / Sample collection amount (unit: g) x 6.38 x 2.82 x 100
A: Amount of 0.1 mol / L sodium hydroxide solution required to neutralize 30 mL of 0.05 mol / L sulfuric acid (unit: mL)
B: Amount of 0.1 mol / L sodium hydroxide solution required for titration (unit: mL)
Marking agent: Methyl red solution (dissolve 1 g of methyl red in 50 mL of ethanol, add water to make 100 mL, and filter if necessary.
(5) Milk solid content The total of the milk fat content obtained by the method (3) above and the non-fat milk solid content obtained by the method (4) above is defined as the milk solid content.

<Frozen dessert>
FIGS. 1 and 2 show an embodiment of a frozen dessert. FIG. 1 is a perspective view and FIG. 2 is a plan view.
The frozen dessert 1 of the present embodiment is an ice bar-shaped product in which a stick 3 is inserted into a flat plate-shaped frozen dessert body 2. The frozen dessert main body 2 is composed of a sea part 4 made of a first frozen dessert material and three island parts 5a, 5b, and 5c made of a second frozen dessert material. The sea part 4 and the island parts 5a, 5b, and 5c are continuous layers existing continuously in the Z direction, respectively, and the island parts 5a, 5b, and 5c are present in the sea part 4.
Hereinafter, the thickness direction of the chilled confectionery body 2 is defined as the Z direction, the direction perpendicular to the Z direction and parallel to the insertion direction of the stick 3 is defined as the X direction, and the directions perpendicular to the X direction and the Z direction are defined as the Y direction. The frozen dessert body 2 is molded by an extrusion molding method, and the Z direction is parallel to the extrusion direction.
In the present embodiment, the end face that is in contact with the tray when extruded onto the tray described later is referred to as the other end face 2b. Hereinafter, one end face 2a may be referred to as a front end face (an end face opposite to the end face in contact with the tray), and the other end face 2b may be referred to as a back end face.

When the end faces 2a and 2b in the Z direction of the frozen dessert body 2 are viewed in a plan view, the island portions 5a, 5b, and 5c extend from the inside to the outside, respectively, and in one rotation direction centered on the rotation axis P (hereinafter, Q1). It forms a curve that bends in a direction).
As used herein, the term "one rotation direction" means one of two rotation directions (clockwise direction and counterclockwise direction) that rotate around a predetermined rotation axis.
In FIG. 1, the Q1 direction indicates a counterclockwise direction when viewed from above. The position of the rotation axis P is not particularly limited, but it is preferable to pass through the central portion of the frozen dessert body 2 in the XY plane. The shapes of the three islands 5a, 5b, and 5c may be the same or different from each other. The planar shape (design value) of the frozen dessert body 2 and the position of the rotating shaft P can be adjusted by the inner surface shape of the discharging portion 11d and the position of the rotating shaft of the trunk pipe portion 12b, which will be described later.

The islands 5a, 5b, and 5c are deviated in the Q1 direction on one end face 2a and the other end face 2b in the Z direction. That is, the island portions 5a, 5b, and 5c extend diagonally with respect to the Z direction.
In the present specification, "the island portion (for example, the island portion 5a) is deviated in a specific direction (for example, the Q1 direction) between one end face in the Z direction and the other end face" means that the island portion 5a in one end face. This means that when the island portion 5a on the other end face is projected parallel to one projection plane perpendicular to the Z direction from the Z direction, the positions of both on the projection plane are deviated in the Q1 direction.
In the frozen dessert main body 2, if the islands 5a, 5b, and 5c in the sea part 4 extend diagonally with respect to the Z direction, good shape stability can be easily obtained. For example, even if there is a difference between the fluidity of the sea portion 4 and the fluidity of the island portions 5a, 5b, and 5c during extrusion molding on the tray, the non-uniformity of the flow velocity is alleviated and the smoothness of the front end surface 2a is alleviated. Is easy to obtain.
Further, when the island portions 5a, 5b, and 5c, which are continuous layers made of the second frozen dessert material, extend diagonally with respect to the Z direction, the second frozen dessert material is likely to be present in a wide range. When the second frozen dessert material is present in a wide range, the flavor of the second frozen dessert material can be tasted in a wide range when eating the frozen dessert 1. Further, when the second frozen dessert material is present in a wide range, the content of the second frozen dessert material in the whole frozen dessert tends to be increased.

In the Q1 direction, the central angle α of the locus on which the island portions 5a, 5b, and 5c have moved from one end face 2a to the other end face 2b is preferably 30 to 200 °, more preferably 50 to 160 °. When it is equal to or more than the lower limit of the above range, the effect of extending the island portions 5a, 5b, and 5c diagonally with respect to the Z direction can be sufficiently obtained. When it is not more than the upper limit value, the shape stability of the island portions 5a, 5b, and 5c is excellent when a large number of frozen desserts 1 are continuously produced.

When the end faces 2a and 2b are viewed in a plan view, the central angles β of the regions where the island portions 5a, 5b, and 5c are present may be the same or different from each other in the Q1 direction.
At least one of the end faces 2a and 2b, the total of the central angles β of the island portions 5a, 5b and 5c is preferably 360 ° or more. When it is at least the above lower limit value, the flavor of the second frozen dessert material (island 5a, 5b, 5c) can be fully enjoyed in a wide range. In addition, the content of the second frozen dessert material in the whole frozen dessert is likely to be increased.

In the frozen dessert main body 2, V1: V2 representing the ratio of the volume V1 of the sea portion 4 to the total volume V2 of the island portions 5a, 5b, and 5c is preferably 100: 8 to 100:30. In this embodiment, V2 is the sum of the volumes of the three islands 5a, 5b, and 5c. When the ratio of V2 is not more than the lower limit of the above range, the flavor of the second frozen dessert material can be fully enjoyed. When it is not more than the upper limit value, good smoothness can be easily obtained on the front end surface 2a. V1: V2 is more preferably 100: 10 to 100: 30, and even more preferably 100: 10 to 100: 25.

The thickness of the frozen dessert body 2 in the Z direction is preferably 10 to 30 mm. When the thickness is small, the smoothness of the front end surface 2a tends to be insufficient, but according to the present embodiment, the smoothness can be improved.
From the viewpoint that the effect of applying this embodiment is large, the thickness in the Z direction is more preferably 10 to 25 mm.
The total volume of the sea portion 4 and the island portions 5a, 5b, and 5c, that is, the volume of the frozen dessert body 2 is not particularly limited, but is preferably 30 to 120 mL, for example.

The first frozen dessert material and the second frozen dessert material are not particularly limited, and known materials for ice creams and frozen desserts can be used.
The freezing point of the first frozen dessert material is more than −5.0 ° C. and −1.5 ° C. or lower, and the freezing point of the second frozen dessert material is −5.0 ° C. or lower. If there is a difference between the freezing points of the two, the smoothness of the front end surface 2a tends to be insufficient, but according to the present embodiment, the smoothness can be improved. From the viewpoint that the effect of applying the present embodiment is large, the absolute value of the difference between the freezing point of the first frozen dessert material and the freezing point of the second frozen dessert material is preferably 0.5 ° C. or higher.

When the frozen dessert body 2 is molded by an extrusion molding method, the higher the viscosity of the second frozen dessert material before freezing, the better the smoothness of the front end surface 2a tends to be. On the other hand, if the viscosity is too high, it is difficult to extrude the second frozen dessert material from the nozzle, and the production stability tends to decrease. It is preferable that the second frozen dessert material is a fluid having pseudoplasticity (pseudoplasticity) from the viewpoint of easily achieving both surface smoothness and production stability. Specifically, B-type viscometer, rotor No. Regarding the viscosity measured at a measurement temperature of 5 ° C. using No. 4, assuming that the viscosity at 6 rpm is η1 and the viscosity at 30 rpm is η2, η1 is 18 to 130 Pa · s, and the ratio of η1 to η2 is It is preferable that η1 / η2 represented is 2 to 6. It is more preferable that the η1 is 25 to 100 Pa · s and the η1 / η2 is 2.5 to 5. It is more preferable that the η1 is 30 to 80 Pa · s and the η1 / η2 is 2.8 to 4.

The second frozen dessert material is preferably a sauce composition having a freezing point of −5.0 ° C. or lower. The freezing point of the source composition is preferably -20.0 to -6.0 ° C., more preferably -17.0 to -6.5 ° C., still more preferably -15.0 to -7.0 ° C.
The absolute value of the difference between the freezing point of the first frozen dessert material and the freezing point of the sauce composition is preferably 14 ° C. or lower, more preferably 10 ° C. or lower, and even more preferably 7 ° C. or lower.

When the freezing point of the sauce composition is not more than the upper limit of the above range, a soft structure peculiar to the sauce composition can be easily obtained, and a thick texture can be easily obtained. When it is at least the lower limit of the above range, it is easy to prevent poor curing of the source composition in the curing step during production. In addition, the phenomenon that only the sauce composition melts during storage is unlikely to occur. If the sauce composition is poorly cured or if only the sauce composition is melted, the sauce composition may seep out, which impairs the shape and appearance of the product.

The sauce composition is preferably a composition containing, for example, water, a sweetener, and one or more selected from the group consisting of thickeners and gelling agents.
Examples of sauce compositions include fruit sauces, fruit preserves, caramel sauces, coffee sauces, yogurt sauces, condensed milk, chocolates, honey and the like.
The Brix of the source composition at 20 ° C. is preferably 10 to 70, more preferably 20 to 65. When it is at least the lower limit of the above range, the soft structure peculiar to the sauce composition is obtained, and a thick texture can be enjoyed. On the other hand, the higher Brix, the lower the freezing point and the easier it is to thaw. When Brix is not more than the upper limit of the above range, it is easy to prevent poor curing of the source composition in the curing step during production. In addition, the phenomenon that only the sauce composition melts during storage is unlikely to occur. If the sauce composition is poorly cured or if only the sauce composition is melted, the sauce composition may seep out, which impairs the shape and appearance of the product.
Further, for a material whose measured value of Brix is not stable, such as a source composition containing a large amount of fat (for example, 1% by mass or more of fat), the solid content can be used as an index instead of Brix. The higher the solid content, the lower the freezing point and the easier it is to thaw. For the same reason as Brix, the solid content is preferably 10 to 70% by mass, more preferably 20 to 65% by mass, and even more preferably 25 to 60% by mass.

The density of the source composition is preferably ^{0.4~1.4g / cm 3, 0.6~1.3g / cm} 3 is more preferable. When the density is at least the lower limit of the above range, the flavor of the sauce composition can be sufficiently obtained. On the other hand, the higher the density, the lower the freezing point and the easier it is to thaw. When the density is not more than the upper limit, the phenomenon that only the sauce composition melts during storage is unlikely to occur.
The source composition may contain air. When air is contained, the viscosity increases and the shape retention property increases, so that the ratio of V2 to V1 can be more easily increased. Also, the texture tends to be lighter.
For example, the overrun value (volume basis) of the frozen product of the sauce composition is preferably 40% or less, preferably 30% or less, and may be zero.
The overrun value (volume basis) of the frozen product of the sauce composition is preferably 10 to 40%, more preferably 10 to 30%, from the viewpoint that the effect of containing air in the sauce composition can be sufficiently obtained. ..
The overrun value of the frozen product of the source composition is expressed as a percentage of the content of air in the frozen product of the source composition with respect to the volume of the source composition before containing air.

The first frozen dessert material is preferably a frozen product of a composition containing water and a sweetener and having a freezing point of more than −5.0 and −1.5 ° C. or lower (hereinafter, also referred to as an ice raw material mix).
When the freezing point of the ice raw material mix is at least the lower limit of the above range, the shape stability is excellent when a large number of frozen desserts 1 are continuously produced. If it is less than the upper limit, the cylinder is less likely to freeze when freezing with the continuous freezer described later, and the manufacturing stability is excellent.

The overrun value (capacity standard) of the frozen product of the ice raw material mix is not particularly limited. If the overrun value of the frozen product of the ice raw material mix is low, the smoothness of the front end surface 2a tends to be insufficient, but according to the present embodiment, the smoothness can be improved. From the viewpoint that the effect of applying the present embodiment is large, the overrun value of the frozen product of the ice raw material mix is preferably 120% or less, more preferably 80% or less, still more preferably 50% or less. The lower limit of the overrun value may be zero.
When the first frozen dessert material is a frozen product of the ice raw material mix and the second frozen dessert material is the sauce composition, the ice raw material mix is easy to obtain a sufficient difference in texture from the sauce composition. The overrun value of is higher than the overrun value of the source composition, and the absolute value of the difference is preferably 5% or more, more preferably 10% or more, still more preferably 20% or more.
The overrun value of the frozen product of the ice raw material mix is expressed as a percentage of the content of the frozen product of the ice raw material mix with respect to the capacity of the ice raw material mix before containing air. For example, when the overrun value is 100%, it means that the frozen product of the ice raw material mix contains the same volume of air as the ice raw material mix.

The sweeteners contained in the ice ingredient mix include sugar (white sugar, granulated sugar, warm sugar, brown sugar), water candy, powdered candy, sugar mixed isomerized sugar, isomerized sugar, lactose, grape sugar, malt sugar, and fructose. Sugars such as converted sugar, reduced maltose candy, honey, trehalose, palatinose, D-xylose; sugar alcohols such as xylitol, sorbitol, multirole, erythritol; , Ariteme, Neotheme, high sweetness sweeteners such as stebioside contained in stevia extract; and the like. One type of sweetener may be used alone, or two or more types may be used in combination.
It may also contain milk components. Examples of milk components include dairy products such as raw milk, milk, cream, butter, skim milk powder, skim milk concentrate, condensed milk, cheese, whey, and whey protein concentrate. One type of milk component may be used alone, or two or more types may be used in combination.
It may also contain egg components, vegetable fats and oils, dietary fiber, stabilizers, emulsifiers, fruit juices, salt, acidulants, flavors, colorants, alcoholic beverages, seeds and seeds, matcha, coffee, black tea, chocolates and other food additives. good.
As an ice raw material mix, for example, the content of sweetener is 1 to 40% by mass, the content of milk fat is 0 to 17% by mass, and the non-fat milk solid content is 0 to 13 with respect to the total mass of the ice raw material mix. Examples thereof include compositions having a mass%, a milk solid content of 0 to 30% by mass, and a solid content of 5 to 55% by mass.

The frozen dessert of the present embodiment preferably has good smoothness of the front end surface 2a. For example, as illustrated in FIG. 9, the frozen dessert 1 is placed on the XY plane so that the front end surface 2a of the frozen dessert main body 2 is on the upper side, and the height in the Z direction is the highest position and the lowest position. When the difference G is measured, the height difference G is preferably less than 0 to 4.0 mm, more preferably less than 0 to 3.0 mm, and even more preferably less than 0 to 2.0 mm.

<Manufacturing equipment>
3 and 4 are an embodiment of an apparatus suitable for producing a frozen dessert of the present embodiment, FIG. 3 is a front view, and FIG. 4 is a side view. The apparatus of this embodiment is an extrusion molding apparatus for producing frozen desserts shown in FIGS. 1 and 2 by an extrusion molding method.
The apparatus of the present embodiment roughly cuts the uncured product of the frozen dessert material downward and the uncured product discharged from the extrusion unit 10 perpendicularly to the extrusion direction (Z direction). The cutting portion 20 is provided. In the cutting portion 20, the uncured material is cut with, for example, a wire or the like to form a flat plate. A stick insertion device (not shown) for inserting the stick 3 into the uncured material immediately before cutting is provided, and the ice bar-shaped molded product 22 naturally falls onto the tray 30.

The extrusion section 10 has a first nozzle 11 and a second nozzle 12 provided inside the first nozzle 11.
The first nozzle 11 has a first supply portion 11a, a cylindrical main cylinder portion 11b, a diameter reduction portion 11c, and a discharge portion 11d in this order from the upper side. An air nozzle 11e is provided on the outside of the first nozzle 11.
The first supply unit 11a supplies the first frozen dessert material to the space between the first nozzle 11 and the second nozzle 12. The discharge portion 11d has a cylindrical shape, and the inner surface shape thereof is the same as the planar shape (design value) of the molded product 22 to be obtained.
In the following, the radial direction is the radial direction of the main cylinder portion 11b unless otherwise specified.

The second nozzle 12 has a second supply portion 12a and a trunk pipe portion 12b in this order from the upper side.
The second supply unit 12a supplies the second frozen dessert material into the second nozzle 12.
The trunk pipe portion 12b is coaxial with the main cylinder portion 11b, and rotates with the central axis of the main cylinder portion 11b as the rotation axis P. The trunk pipe portion 12b has a branch pipe portion 12d protruding outward in the radial direction, and has a tip portion 12c below the branch pipe portion 12d. The tip portion 12c has a conical shape with a downwardly reduced diameter.
In the Z direction, the branch pipe portion 12d is located near the boundary between the main cylinder portion 11b and the reduced diameter portion 11c, and the tip of the trunk pipe portion 12b is located near the boundary between the reduced diameter portion 11c and the discharging portion 11d.

Three branch pipe portions 12d are provided at equal intervals in the rotation direction of the trunk pipe portion 12b (hereinafter, also referred to as the Q2 direction). In FIG. 3, the Q2 direction indicates a clockwise direction when viewed from above. The three branch pipe portions 12d exist on the same XY plane.
A discharge hole 12e is provided on the peripheral surface of each branch pipe portion 12d, which is opposite to the side that becomes the traveling direction when the trunk pipe portion 12b rotates in the Q2 direction.
The shape of the discharge hole 12e is such that the opening area increases as the distance from the trunk pipe portion 12b increases. For example, it may have a slit shape as shown in FIG. 5, or may have a plurality of holes having different opening diameters as shown in FIG.

As illustrated in FIG. 5, when the discharge hole 12e has a slit shape, the slit width w in the Z direction gradually expands as the distance from the trunk tube portion 12b increases. The difference between the maximum value and the minimum value of the slit width w in one discharge hole 12e is preferably 0.5 to 8 mm, more preferably 1 to 5 mm. Within the above range, the uniformity of the discharge amount in the radial direction of the main cylinder portion 11b is excellent.
For example, the maximum value of the slit width w is preferably 1 to 9 mm, more preferably 2 to 6 mm. The shape of the slit is not particularly limited. For example, a triangle, a trapezoid, a fan, and the like can be mentioned. The corners of these shapes may be rounded.

As illustrated in FIG. 6, when the discharge hole 12e is a plurality of holes, and the opening area of the largest hole, the difference is preferably 5～80Mm ² of the smallest opening area, 10 to 60 mm ² is more preferable. Within the above range, the uniformity of the discharge amount in the radial direction of the main cylinder portion 11b is excellent.
For example, preferably an opening area 10 to 80 mm ² of the largest hole, 20 to 70 mm ² is more preferable. The shape of the hole is not particularly limited. For example, a circular shape, an oval shape, an oval shape, or the like can be mentioned.

The position where the discharge hole 12e exists in the direction from the rotating shaft P to the outside in the radial direction is preferably within a region of 20 to 90% of the distance D from the rotating shaft P to the inner wall of the main cylinder portion 11b. 0% of the distance D is the position of the rotating shaft P, and 100% is the position of the inner wall of the main cylinder portion 11b. It is more preferably in the region of 23-88%, and even more preferably in the region of 25-85%. When the discharge hole 12e exists in the region, the uniformity of the discharge amount in the radial direction of the main cylinder portion 11b is excellent.
In the present embodiment, the positions and shapes of the discharge holes 12e existing in the three branch pipe portions 12d are the same as each other.

The air nozzle 11e blows gas onto the outer surface of the first nozzle 11 as needed. In the present embodiment, the air nozzles 11e are provided at two locations, near the lower end (discharge port) of the discharge portion 11d and outside the main cylinder portion 11b.
The air nozzle 11e has a plurality of hole-shaped outlets 11f formed in a tubular air nozzle body. The air nozzle main body is provided along the circumferential direction of the extrusion nozzle 11 and separated from the extrusion nozzle 11. The outlet 11f is formed on a surface facing the extrusion nozzle 11. The central axis of the air nozzle body exists on the XY plane, and the plurality of outlets 11f are provided along the XY plane.
The air nozzle 11e in the vicinity of the discharge port is provided in a region of the entire circumference of the discharge portion 11d except for a portion for inserting the stick 3 into the uncured material 21.
The air nozzle 11e on the outside of the main cylinder portion 11b is provided so that the gas comes into contact with the entire circumference of the main cylinder portion 11b.

<Manufacturing method>
In order to produce the frozen dessert 1 using the apparatus of the present embodiment, the uncured product of the first frozen dessert material (hereinafter, also referred to as the first uncured product) is continuously supplied to the first nozzle 11. The uncured product of the second frozen dessert material (hereinafter, also referred to as the second uncured product) is continuously supplied to the second nozzle 12. While extruding the first uncured product from the first nozzle 11, the second uncured product is extruded from the discharge hole 12e while rotating the second nozzle 12 in the Q2 direction. The tray 30 is moved in the Y direction at a predetermined speed.
In the first nozzle 11, while the first uncured material is being extruded from the main cylinder portion 11b through the diameter-reduced portion 11c and from the discharge portion 11d, a second uncured material is inside the first uncured material. A second uncured product extruded from the discharge hole 12e of the nozzle 12 is injected. From the discharge unit 11d, a composite uncured product in which the first uncured product and the second uncured product are united is discharged in the Z direction.
When a predetermined amount of the composite uncured material has flowed down and cut by the cutting portion 20, the flat plate-shaped molded product 22 naturally falls onto the tray 30. Stick 3 is pierced in the X direction with respect to the composite uncured material immediately before cutting. By repeating these operations, a large number of molded products 22 are continuously manufactured.
The obtained molded product 22 is cooled and cured to obtain a frozen dessert 1. Curing can be done by a conventional method. For example, the molded product 22 is cured by holding it at 45 to -30 ° C. for 20 minutes to 1 hour.

The supply temperature when the first uncured product is supplied to the first nozzle 11 is set to a temperature lower than the freezing point of the first frozen dessert material. The absolute value of the temperature difference between the freezing point of the first frozen dessert material and the supply temperature of the first uncured product is preferably 1 ° C. or higher, more preferably 2 ° C. or higher, still more preferably 3 ° C. or higher. When the absolute value of this temperature difference is at least the lower limit value, the shape retention of the composite uncured product discharged from the discharge unit 11d is enhanced, and the smoothness of the front end surface 2a is likely to be enhanced. On the other hand, the absolute value of this temperature difference is preferably 10 ° C. or lower, more preferably 8 ° C. or lower, and even more preferably 6 ° C. or lower. When it is not more than the upper limit value, fat globules are hard to be formed in the first uncured product, and the shape stability of the molded product 22 is excellent. When fat globules are formed in the first uncured product, a cutting jig (wire or the like) hits the fat globules when cutting the composite uncured product discharged from the discharge unit 11d, and the shape of the molded product 22 is formed. Is prone to instability.

The supply temperature when the second uncured product is supplied to the second nozzle 12 is set to a temperature higher than the freezing point of the second frozen dessert material. The absolute value of the temperature difference between the freezing point of the second frozen dessert material and the supply temperature of the second uncured product is preferably 5 ° C. or higher, more preferably 10 ° C. or higher, still more preferably 15 ° C. or higher. When the absolute value of this temperature difference is not more than the lower limit value, the second uncured product extruded from the branch pipe portion 12d tends to spread in the first uncured product.
On the other hand, the upper limit of the supply temperature of the second uncured product is preferably 10 ° C. or lower, more preferably 8 ° C. or lower, still more preferably 5 ° C. or lower, in that good smoothness of the front end surface 2a can be easily obtained. 0 ° C. or lower is particularly preferable.

When the first frozen dessert material is a frozen product of the ice raw material mix, it is preferable to supply the partially frozen product of the ice raw material mix to the first nozzle 11 as the first uncured product. The partially frozen product of the ice raw material mix can be prepared, for example, by using the continuous freezer shown in FIG. 7. 7A and 7B are schematic configuration views of a continuous freezer, where FIG. 7A is a vertical cross-sectional view, and FIG. 7B is a cross-sectional view taken along line BB in (a).
The cylinder 51 freezes the water in the ice raw material mix flowing inside. The dasher 52 stirs the inside of the cylinder 51 while scraping off the deposits on the inner wall of the cylinder 51. A coaxial beater 53 is provided inside the dasher 52. The blade 52a provided on the outer surface of the dasher 52 scrapes off the deposits on the inner wall of the cylinder 51. The refrigerant jacket 54 on the outside of the cylinder 51 cools the contents of the cylinder 51.

When a mixture of the ice raw material mix and air is supplied into the cylinder 51 from one end of the cylinder 51, the mixture flows toward the other end. The dasher 52 is substantially cylindrical and has a through hole, and the inside and the outside of the dasher 52 communicate with each other.
Refrigerant circulates on the outside of the cylinder 51, and the refrigerant exchanges heat with the ice raw material mix in the cylinder 51, causing the ice raw material mix to freeze, and frozen matter (adhesion) on the inner wall of the cylinder 51. Layers are formed. The frozen matter (adhesion) is scraped off by the blade 52a into small pieces, which are uniformly agitated by the dasher 52 and the beater 53 together with the unfrozen ice raw material mix and air, and are a partially frozen product which is a uniform mixture thereof. It becomes.

The ratio (V1: V2) of the volume V1 of the sea part 4 to the total volume V2 of the island parts 5a, 5b and 5c in the cold confectionery is the volume of the first uncured material extruded from the first nozzle 11 per unit time. It is the same as the ratio (V1: V2) of V1 to the total volume V2 of the second uncured material extruded from the discharge hole 12e of the second nozzle 12. In this embodiment, V2 is the total of the second uncured material extruded from the three discharge holes 12e.

The central angle α of the locus in which the island portions 5a, 5b, and 5c move in the Q1 direction from one end surface 2a of the frozen dessert body 2 to the other end surface 2b can be adjusted by the rotation speed of the second nozzle 12. On the front end surface 2a, the direction Q1 in which the island portions 5a, 5b, and 5c bend while extending from the inside to the outside is opposite to the rotation direction Q2 of the second nozzle 12.

The thickness of the molded product 22 in the Z direction can be adjusted by the flow speed of the composite uncured product 21 discharged from the discharge portion 11d and the cut speed of the cut portion 20.
For example, when the frozen dessert 1 having a thickness of 10 to 30 mm is continuously produced, the molding speed represented by the number of molded products 22 obtained in one minute is easy to obtain good production stability. Is preferably 100 to 200 pieces / minute, more preferably 120 to 200 pieces / minute. When the molding speed is equal to or higher than the lower limit of the above range, the shape of the molded product 22 dropped on the tray 30 tends to be stable. For example, when the second frozen dessert material is a sauce composition, the second uncured product and the first uncured product until the composite uncured product 21 discharged from the discharge unit 11d is cut. The difference in the amount of flow is unlikely to be large, and the shape of the molded product 22 is likely to be stable.
On the other hand, when the molding speed is not more than the upper limit of the above range, the speed at which the composite uncured product 21 is cut is not too fast, and the cut molded product 22 tends to fall directly below, so that the molded product 22 has fallen onto the tray 30. The shape of the object 22 is easy to stabilize.

In the end faces 2a and 2b of the frozen dessert body 2, the central angle β of the region where each of the island portions 5a, 5b and 5c exists is the shape of the discharge hole 12e, the discharge speed of the second uncured material, and the second nozzle 12. It can be adjusted by the number of rotations of the second uncured product and the ease of spreading of the second uncured product extruded into the first uncured product.
For example, when the rotation speed of the second nozzle 12 is increased, the second uncured product tends to spread and the central angle β tends to increase.

When the shape stability of the molded product 22 is insufficient, gas is blown from the air nozzle 11e to the outer surface of the first nozzle 11. For example, by blowing gas onto the outer surface of the first nozzle 11, the distortion of the molded product 22 that has fallen on the tray 30 can be improved or prevented. Further, in the composite uncured product 21 discharged from the discharge unit 11d, when the flow speed of the second uncured product is higher than the flow speed of the first uncured product, the air nozzle 11e to the first nozzle 11 By blowing gas onto the outer surface of the surface, the smoothness of the front end surface 2a can be improved.
As the gas, a gas having a temperature higher than the temperature of the first uncured product in the composite uncured product 21 is used. For example, air can be used. As the temperature of the first uncured product in the composite uncured product 21, the temperature of the first uncured product in the molded product 22 immediately after being dropped onto the tray 30 can be used.

When the gas is blown onto the outer surface of the first nozzle 11, the temperature of the outer surface of the first nozzle 11 rises. As a result, the portion of the first uncured material in the first nozzle 11 that is in contact with the inner surface of the first nozzle 11 is melted and the flow velocity is increased. By adjusting the flow rate of the first uncured product in this way, the shape stability of the molded product 22 can be improved. For example, the difference between the flow rate of the first uncured product and the flow rate of the second uncured product can be reduced to improve the smoothness of the front end surface 2a.
The absolute value of the temperature difference between the temperature of the gas blown out from the air nozzle 11e and the temperature of the first uncured product in the composite uncured product 21 is preferably 5 ° C. or higher, more preferably 10 ° C. or higher, still more preferably 15 ° C. or higher. .. When the absolute value of this temperature difference is at least the lower limit value, the effect of improving the smoothness of the front end surface 2a is excellent.
If the temperature of the gas is too high, the ice crystals of the first uncured product will melt and recrystallize, resulting in larger ice crystals and reduced smoothness of texture, or the first uncured product will be produced. Since it melts excessively and the smoothness of the front end surface 2a is lost, a range in which these inconveniences do not occur is preferable. For example, the temperature of the gas is preferably 70 ° C. or lower, more preferably 50 ° C. or lower, and even more preferably 30 ° C. or lower.
When a plurality of air nozzles 11e are used, the temperatures of the gases blown out from the respective air nozzles 11e may be the same or different from each other.

The position and size of the region on which the gas is blown on the outer surface of the first nozzle 11 is not particularly limited, and can be set so as to obtain desired shape stability. For example, it can be set so that the smoothness of the front end surface 2a of the frozen dessert main body 2 is improved.
When the outer surface temperature of the first nozzle 11 is locally raised, a region where the outer surface temperature changes continuously is formed. In the present embodiment, on the outer surface of the first nozzle 11, the outer surface temperature of the portion where the gas is blown becomes the maximum temperature T, and the outer surface temperature continuously decreases from there toward the region where the gas is not blown.
The lowest temperature (minimum temperature) of the outer surface temperature of the first nozzle 11 is set to 0 ° C. or lower. Therefore, on the outer surface of the first nozzle 11, there is a region in which the outer surface temperature of the extrusion nozzle continuously changes within a range of at least 0 to T ° C., and in this state, the first nozzle 11 is compounded. It is preferable to discharge the uncured product 21.
The maximum temperature T is preferably 18 ° C. or lower, more preferably 14 ° C. or lower, and even more preferably 10 ° C. or lower. The maximum temperature T is more than 0 ° C., preferably 1 ° C. or higher, more preferably 3 ° C. or higher, and even more preferably 6 ° C. or higher.

The spraying of gas on the outer surface of the extrusion nozzle 11 may be continuous or intermittent. Gas may be blown to a part of the extrusion nozzle 11 in the circumferential direction, or gas may be blown to the whole of the circumferential direction. The position where the gas is blown may be changed over time.
For example, when the frozen dessert 1 is continuously produced and the distortion of the molded product 22 becomes large with time, the shape defect may be improved by changing the position where the gas is blown during the continuous production.

<Modification example>
In the present embodiment, the lengths of the three branch pipe portions 12d are the same, and the shapes of the discharge holes 12e provided in the branch pipe portions 12d are the same, but the present invention is not limited to this.
Further, in the present embodiment, the discharge hole 12e is provided on the surface of the branch pipe portion 12d opposite to the rotation direction (traveling direction) of the trunk pipe portion 12b, but an opening is provided at the tip of the branch pipe portion 12d. May be good.
For example, as shown in FIG. 8, the tips of the three branch pipe portions 12d are opened to form discharge holes 12e, and the three branch pipe portions 12e have an opening area that increases outward in the radial direction. The length of the branch pipe portion 12d and the size of the discharge hole 12e may be set.

In the present embodiment, the branch pipe portion 12d protrudes outward in the radial direction, but the direction (protruding direction) from the base end to the tip of the branch pipe portion 12d is not limited to this. For example, the length direction of the branch pipe portion 12d may be diagonally upward or diagonally downward with respect to the radial direction. The absolute value of the angle formed by the length direction and the radial direction of the branch pipe portion 12d is preferably 0 to 45 °.
In the present embodiment, the shape of the tip portion 12c of the trunk tube portion 12b is a conical shape whose diameter is reduced downward, but the shape is not limited to this. For example, it may have a triangular pyramid shape or a quadrangular pyramid shape whose diameter is reduced downward. Further, the tip portion 12c below the branch pipe portion 12d may not be provided. The lower end of the branch pipe portion 12d may be a flat surface.

In the present embodiment, the number of branch pipe portions 12d of the second nozzle 12 and the number of island portions 5a, 5b, and 5c in the frozen dessert main body 2 are 3, but are not limited to this. 2 to 4 pieces are preferable, and 3 pieces are more preferable, because the second frozen dessert material (island part) can be easily present in a wide range in a well-balanced manner.
In the present embodiment, the first nozzle 11 has a reduced diameter portion 11c, but the reduced diameter portion 11c may be provided as needed, and may not have the reduced diameter portion 11c. When the reduced diameter portion 11c is provided, the speed at which the first uncured product is discharged from the discharge portion 11d is higher than the speed at which the first uncured product is supplied to the first nozzle 11.

In the present embodiment, the composite uncured product 21 is cut perpendicularly to the Z direction (extrusion direction) in the cutting portion 20, but the molded product 22 is dropped by cutting in a direction intersecting the extrusion direction. It suffices if it can be done, and it does not necessarily have to be vertical. For example, the angle formed by the plane perpendicular to the Y direction (XZ plane) and the cut plane is 90 ± 30 °, preferably 90 ± 20 °, more preferably 90 ± 10 °, still more preferably 90 ± 5 °. It may be within the range.
In the present embodiment, after the molded product 22 is cured to form the frozen dessert main body 2, a coating layer may be further provided on the outer surface of the frozen dessert main body 2 by a known method.
In the present embodiment, an ice bar-shaped frozen dessert having a stick 3 is produced, but any frozen dessert having a flat plate-shaped frozen dessert body can be produced in the same manner. Examples thereof include a frozen dessert in which the flat plate-shaped frozen dessert body is housed in an edible container such as Monaca, and a frozen dessert in which the flat plate-shaped frozen dessert body is sandwiched between plate-shaped foods such as biscuits.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples. In the following, "%", which is a unit of content, is "mass%" unless otherwise specified.

<Measurement method / evaluation method>
[Viscosity of sauce composition]
With a B-type viscometer, No. Using 4 rotors, the measurement was performed at a measurement temperature (sample temperature) of 5 ° C. and a predetermined rotation speed, and the value (unit: Pa · s) 30 seconds after the start of rotation of the rotor was used as the measured value of viscosity.

[Brix of sauce composition]
Brix of the source composition was measured under measurement conditions of 20 ° C. using a digital refractometer (product name: ATAGO RX-5000i-Plus). It was measured three times and the average value was used as the measurement result.
[Density of sauce composition]
The sauce composition whose temperature was adjusted to 5 ° C. was ^{placed in a container of 100 cm 3} and weighed to determine the density.
[Method for measuring the temperature of the first uncured product in the composite uncured product]
With respect to the molded product immediately after falling onto the tray, the temperature of the sea part was measured at arbitrary two points with a contact thermometer, and the average value was taken as the temperature of the first uncured product in the composite uncured product.

[Evaluation method of smoothness of front end face]
As illustrated in FIG. 9, the frozen dessert 1 is placed on the XY plane so that the front end surface 2a of the frozen dessert body 2 is on the upper side, and the height difference G between the highest position and the lowest height in the Z direction. Was measured. The height difference G was measured for 10 continuously produced frozen desserts 1, and the average value was used as the measurement result.
The smoothness of the front end face was evaluated according to the following criteria.
A: Height difference G is less than 2.0 mm.
B: Height difference G is 2.0 mm or more and less than 3.0 mm.
C: Height difference G is 3.0 mm or more and less than 4.0 mm.
D: Height difference G is 4.0 mm or more.

[Evaluation method of stick parallelism]
After the curing step, when the frozen dessert on the tray is peeled off from the tray by a device that grips and lifts the stick, the stick 3 is oblique to the XY plane of the frozen dessert body 2 as illustrated in FIG. If it is inserted, the stick 3 cannot be gripped and the frozen dessert 1 cannot be lifted.
When the operation of lifting 320 frozen desserts on the tray was continuously performed, the number of frozen desserts remaining on the tray without being lifted was defined as the number of manufacturing defects.
The parallelism of the sticks was evaluated according to the following criteria.
A: The number of manufacturing defects is 2 or less.
B: The number of manufacturing defects is 3 or more and 7 or less.
C: The number of manufacturing defects is 8 or more.

<Device>
In the following example, the manufacturing apparatus shown in FIG. 3 was used. The air nozzles 11e are provided at two locations, one on the outside near the lower end of the discharge portion 11d and the other on the outside of the main cylinder portion 11b.
The height h0 from the lower end of the discharge portion 11d to the upper end of the supply portion 11a was 340 mm.
The height (height to the upper end of the temperature control region) h1 from the lower end of the discharge portion 11d to the half position of the main cylinder portion 11b was 236 mm.
When the height h1 (= 236 mm) to the upper end of the temperature control region is 100%,
The distance h2 from the lower end of the discharge portion 11d to the air nozzle 11e outside the main cylinder portion 11b is 53.6%.
The height h3 from the lower end of the discharge portion 11d to the boundary between the diameter reduction portion 11c and the main cylinder portion 11b is 45.5%.
The height h4 from the lower end of the discharge portion 11d to the boundary between the discharge portion 11d and the diameter reduction portion 11c is 31.3%.
The height h5 from the lower end of the discharge portion 11d to the air nozzle 11e near the lower end was 11.0%.
The discharge hole 12e of the second nozzle 12 had a slit shape, and the opening position was 25.5 to 72.3% of the distance D from the rotation shaft P to the inner wall of the main cylinder portion 11b. The maximum value of the slit width w was 2.5 mm, and the minimum value was 1.5 mm.

<Manufacturing conditions>
In the following test examples, the following manufacturing conditions were common.
Planar shape (design value) of the frozen dessert body 2: Approximately elliptical shape with a major axis of 92 mm and a minor axis of 51 mm.
Thickness of the frozen dessert body 2 (design value): 20 mm (thickness at the outer peripheral portion of the frozen dessert body 2).
Volume of frozen dessert body 2 (design value): 74.2 mL.
Central angle α (design value): 158.2 °.
Molding speed (number of molded products obtained per minute): 130 pieces / minute.

<Raw materials>
The raw materials used in the formulations shown in Table 1 are as follows.
[Ice mix]
・ Cream (45% milk fat): Made by Morinaga Milk Industry Co., Ltd. Milk fat content 45.0% by mass, non-fat milk solid content 4.5% by mass, solid content 49.5% by mass.
-Skim milk concentrate (non-fat milk solid content 35%): Made by Morinaga Milk Industry Co., Ltd. Milk fat content 0.4% by mass, non-fat milk solid content 34.6% by mass, solid content 35.0% by mass.
-Granulated sugar: Beet granulated sugar, manufactured by Hokkaido Sugar Co., Ltd.
-Syrup (solid content 65%): Solid content 65% by mass, manufactured by Japan Corn Starch.
-Saccharified frozen egg yolk: fat content 22.30% by mass, solid content 55.9% by mass, manufactured by Sanshu Foods Co., Ltd.
-Emulsion stabilizer: thickening polysaccharide 50.0% by mass, glycerin fatty acid ester 50.0% by mass, manufactured by Taiyo Kagaku Co., Ltd.
-Stabilizer: 100.0% by mass of thickening polysaccharide, manufactured by Taiyo Kagaku Co., Ltd.
-Emulsifier: Glycerin fatty acid ester 100.0% by mass, manufactured by Taiyo Kagaku Co., Ltd.
・ Strawberry concentrated juice: Made by Iwata Bussan Co., Ltd.
-Dye: Vegetable pigment 100.0% by mass, manufactured by Saneigen FFI.
-Strawberry puree: Sweetened strawberry puree, manufactured by Taiyo Kagaku Co., Ltd.
・ Fragrance: Strawberry fragrance, manufactured by Hasegawa fragrance company.

[Test Example 1]
The first frozen dessert material was a frozen product of the ice raw material mix (formulation A) shown in Table 1. The raw materials of Formulation A were mixed and dissolved, sterilized by heating, homogenized, and the temperature was adjusted to 2 to 6 ° C. and continuously supplied to a continuous freezer. The partially frozen product discharged from the continuous freezer was continuously supplied to the first nozzle 11. The discharge temperature (supply temperature to the nozzle) of the partially frozen product is the set value -5.9 ° C and the measured value -6.2 to -5.7 ° C, and the overrun is the set value 35% and the measured value 32 to. It was 38%.
The overrun of the partially frozen product was calculated by the following formula.
{(Density of ice cream mix / Density of partially frozen product) -1} x 100 = Overrun (Unit:%)
The density of the ice raw material mix was determined by placing the ice mix whose temperature was adjusted to 5 ° C. in ^{a container of 100 cm 3} and measuring the weight.
The density of the partially frozen product was determined by placing the partially frozen product discharged from the freezer in ^{a container of 100 cm 3} and measuring the weight.

As the second frozen dessert material, the sauce compositions (formulations S1 to S17) shown in Tables 2 and 3 were used. The raw materials of each formulation were mixed and dissolved, sterilized by heating, and the temperature was adjusted to 3 to 8 ° C. (set value of 5 ° C.), and the raw materials were continuously supplied to the second nozzle 12. The overrun of the sauce composition is 0%.
The viscosity of the sauce composition was measured by the above method. The viscosities (unit: Pa · s) at rotation speeds 6, 12, 30, and 60 rpm were measured, respectively. The ratio of the viscosity η1 at 6 rpm to the viscosity η2 at 30 rpm was determined. The results are shown in Tables 2 and 3.
The measurement results of the viscosities of the formulations S1 to S10 are shown in the graph of FIG. In FIG. 11, the horizontal axis is the number of revolutions and the vertical axis is the viscosity.

In this example, in the frozen dessert body 2, V1: V2 representing the ratio of the volume V1 of the frozen product (sea part 4) of the ice raw material mix to the total volume V2 of the sauce composition (island 5a, 5b, 5c) is 100. The volume V1 of the partially frozen product of the ice raw material mix extruded from the first nozzle 11 and the sauce composition extruded from the three discharge holes 12e per unit time so as to be 7 (design value). The ratio with the total volume V2 of was set.

A composite uncured product obtained by combining a partially frozen product of the ice raw material mix and the uncured sauce composition is discharged from the discharge section, cut perpendicularly to the discharge direction, and the molded product 22 is dropped onto the tray 30. I let you. Stick 3 was stabbed into the composite uncured product immediately before cutting.
The molded product 22 on the tray 30 is held at −42 ° C. to −35 ° C. for 30 to 31 minutes in the curing step to be cured, and then peeled off from the tray 30 by a device that grips and lifts the stick 3 and ice bar. I got a frozen dessert 1 in the shape.

During the production of the frozen dessert, gas was blown from the air nozzle 11e at the position of h5 = 11.0% to the outer surface of the discharge portion 11d of the first nozzle 11. As the gas, air at 11 to 22 ° C. was used.
The temperature of the first uncured product (partially frozen product of the ice raw material mix) in the composite uncured product was in the range of −6.2 to −5.5 ° C.
Frozen desserts were produced by changing the composition of the sauce composition (S1 to S17). The smoothness of the front end face and the parallelism of the sticks of the frozen dessert extruded onto the tray 30 one hour after the start of production were evaluated by the above method. The results are shown in Tables 4 to 7 (the same applies hereinafter).

[Test Examples 2 to 6]
As shown in Tables 4 to 7, frozen desserts were produced and evaluated in the same manner as in Test Example 1 except that the volume ratio of V1: V2 was changed in the range of 100: 9 to 17.

In each of Test Examples 1 to 6, as shown in FIG. 1, three islands 5a, 5b, and 5c composed of the sauce composition are Z in the frozen dessert (sea part 4) of the ice raw material mix. A frozen dessert that extends diagonally with respect to the direction was obtained. When the end faces 2a and 2b in the Z direction of the obtained frozen dessert are viewed in a plan view, the shapes of the islands 5a, 5b and 5c extend from the inside to the outside and bend in the Q1 direction centered on the rotation axis P. It has a curved shape, and the island portions 5a, 5b, and 5c are displaced in the Q1 direction on the front side end surface 2a and the back side end surface 2b, respectively. In any of the cold confectionery, the central angle β of the region where the islands 5a, 5b, and 5c are present in the Q1 direction is 120 ° or more for all of the three islands 5a, 5b, and 5c, and the three islands 5a, 5b, and 5c are present. The total of the central angles β of the islands 5a, 5b, and 5c was 360 ° or more.
Further, in all the test examples, the sauce composition was smoothly extruded from the second nozzle 12 without interruption, and the production stability was good.

The formulations S3 to S17 in which the freezing point of the second frozen dessert material is −5.0 ° C. or lower are the first as compared with the formulations S1 and S2 in which the freezing point of the second frozen dessert material exceeds −5.0 ° C. It was excellent in that it was possible to recognize the difference in flavor and texture between the frozen dessert material and the second frozen dessert material. Further, when the second frozen dessert material is cooled in the second nozzle 12 by the first frozen dessert material, the moisture in the second frozen dessert material is not easily partially frozen. If the ice generated in the second frozen dessert material in the second nozzle 12 blocks a part of the discharge hole 12e, the shape of the island portion becomes unstable and it becomes difficult for the island portion to spread over the entire sea portion. ..
Comparing Test Examples 1 to 6, the higher the ratio of V2 to V1, the smoother the front end face and the parallelism of the stick tended to decrease. Even under the condition that the ratio of V2 was high, the smoothness of the front end face and the parallelism of the stick could be improved by changing the physical characteristics of the source composition. In particular, the source composition having a high η1 and a high η1 / η2 at a measurement temperature of 5 ° C. had a high improvement effect.

[Manufacturing Example 1]
Changed the first frozen dessert material to frozen chocolate ice cream (milk fat 9.1% by mass, non-fat milk solids 7.9% by mass, solids 37.6% by mass, freezing point-2.6 ° C). Then, the sauce composition was changed to raw chocolate sauce (manufactured by Fuji Oil Co., Ltd., fat 29.6% by mass, solid content 70.1% by mass), and a frozen dessert was produced under the following conditions. The freezing point of the source composition was -12.2 ° C., Brix was 60.4 ° C., the density was 1.24 g / cm ³ , η1 was 113.2 Pa · s, and η1 / η2 was 5.05.
Other manufacturing conditions were the same as in Test Example 2. The evaluation of the smoothness of the front end surface was A, and the evaluation of the parallelism of the stick was A.
In the obtained frozen dessert, the central angles β of the three islands 5a, 5b and 5c were about 60 °, about 170 ° and about 290 °, respectively, and the central angles β of the three islands 5a, 5b and 5c were The total was about 520 °.
Further, during continuous production, the sauce composition was interrupted or not interrupted from the second nozzle 12.

[Manufacturing Example 2]
Changed the first frozen dessert material to frozen chocolate ice cream (milk fat 9.9% by mass, non-fat milk solids 8.6% by mass, solids 38.7% by mass, freezing point 2.9 ° C). Then, the sauce composition was changed to chocolate sauce (manufactured by Nippon Bochi Flavor Co., Ltd., fat content 6.0% by mass, solid content 60.3% by mass), and a frozen dessert was produced under the following conditions. The freezing point of the source composition was -13.0 ° C., Brix was 58.1 ° C., the density was 1.23 g / cm ³ , η1 was 27.6 Pa · s, and η1 / η2 was 2.35.
Other manufacturing conditions were the same as in Test Example 2. The evaluation of the smoothness of the front end surface was A, and the evaluation of the parallelism of the stick was A.
In the obtained frozen dessert, the central angles β of the three islands 5a, 5b, and 5c are about 150 °, about 190 °, and about 250 °, respectively, and the central angles β of the three islands 5a, 5b, and 5c. The total was about 590 °.
Further, during continuous production, the sauce composition was interrupted or not interrupted from the second nozzle 12.

[Manufacturing Example 3]
The first frozen dessert material was a frozen product of the ice raw material mix (formulation A) shown in Table 1. The raw materials of Formulation A were mixed and dissolved, sterilized by heating, homogenized, and the temperature was adjusted to 2 to 6 ° C. and continuously supplied to a continuous freezer. The partially frozen product discharged from the continuous freezer was continuously supplied to the first nozzle 11. The discharge temperature (supply temperature to the nozzle) of the partially frozen product is the set value -5.9 ° C and the measured value -6.2 to -5.7 ° C, and the overrun is the set value 35% and the measured value 32 to. It was 38%.
As the second frozen dessert material, the sauce composition (formulation S5) shown in Table 2 was used. The raw materials of Formulation S5 were mixed and dissolved, sterilized by heating, and cooled to 10 ° C. or lower. The temperature was adjusted to 2 to 6 ° C. and continuously supplied to the continuous freezer. The overrun of the sauce composition discharged from the continuous freezer was a set value of 15% and an actually measured value of 12% to 18%. The temperature was adjusted to -4 to −6 ° C., and the temperature was continuously supplied to the second nozzle 12. The overrun of the sauce composition at 15% and −5 ° C. was 36.0 Pa · s, and η1 / η2 was 3.27.
Other manufacturing conditions were the same as in Test Examples 5 and 6. In each of Test Examples 5 and 6, the evaluation of the smoothness of the front end surface was A, and the evaluation of the parallelism of the stick was A.
In the obtained frozen dessert, the central angles β of the three islands 5a, 5b, and 5c are about 160 °, about 200 °, and about 200 °, respectively, and the central angles β of the three islands 5a, 5b, and 5c. The total was about 560 °.
The sauce composition was smoothly extruded from the second nozzle 12 without interruption, and the production stability was good.

1 Frozen dessert 2 Frozen dessert body 2a Front end surface 2b Back end surface 3 Stick 4 Sea part 5a, 5b, 5c Island part 10 Extrusion part 11 First nozzle 11a First supply part 11b Main cylinder part 11c Reduced diameter part 11d Discharge part 11e Air nozzle 11f Air outlet 12 2nd nozzle 12a 2nd supply part 12b Trunk pipe part 12c Tip part 12d Branch pipe part 12e Discharge hole 20 Cut part 21 Composite uncured product 22 Molded product 30 Tray 51 Cylinder 52 Bladed dasher 52a Blade 53 Beater 54 Refrigerant jacket

Claims (6)

It has a flat plate shape and has an island part made of a second frozen dessert material in a sea part made of a first frozen dessert material.
When the end face in the thickness direction is viewed in a plane, the island portion extends from the inside to the outside and forms a curve that bends in one rotation direction with an arbitrary position as a rotation axis.
At one end face and the other end face in the thickness direction, the island portion is deviated in the one rotation direction.
A frozen dessert in which the freezing point of the first frozen dessert material is more than −5.0 ° C. and −1.5 ° C. or lower, and the freezing point of the second frozen dessert material is −5.0 ° C. or lower. The frozen dessert according to claim 1, wherein V1: V2 representing the ratio of the volume V1 of the sea portion to the total volume V2 of the island portion is 100: 8 to 100:30. The frozen dessert according to claim 1 or 2, which has a thickness of 10 to 30 mm. The viscosity of the second cold confectionery material measured at a measurement temperature of 5 ° C. using a B-type viscometer and rotor No. 4 is 18 to 130 Pa · s at a rotation speed of 6 rpm, and the viscosity η1 at a rotation speed of 6 rpm. The cold confectionery according to any one of claims 1 to 3, wherein η1 / η2, which represents the ratio of the viscosity to the viscosity η2 at a rotation speed of 30 rpm, is 2 to 6. The invention according to any one of claims 1 to 4, wherein the central angle α of the locus in which the island portion moves from one end face in the thickness direction to the other end face in the one rotation direction is 30 to 200 °. Frozen dessert. Claims 1 to 5, wherein when one end face or the other end face in the thickness direction is viewed in a plan view, the total central angle β of the region where the island portion exists is 360 ° or more in the one rotation direction. The frozen dessert described in any one item.

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