JP2022064139A - Frozen dessert, frozen dessert packaged in container, and method for producing the same - Google Patents

Abstract

To provide a frozen dessert, a frozen dessert packaged in a container, and a method for producing the same, which can suppress moisture absorption of an edible container.SOLUTION: A frozen dessert contains an edible container and a frozen base material, and has an edible film between the edible container and the frozen base material. A frozen dessert packaged in a container contains an edible container and a frozen base material, has an edible film between the edible container and the frozen base material, and contains a soft packaging material between the edible container and the edible film. A method for producing a frozen dessert packaged in a container includes a coating step of coating a frozen base material with an edible film, a first packaging step of packaging an edible container with a soft packaging material, and a second packaging step of coating the coated frozen base material obtained in the coating step with the soft packaging material packaged in the edible container obtained in the first packaging step.SELECTED DRAWING: None

Description

This technique relates to frozen desserts, frozen desserts in containers, and methods for producing the same. More specifically, the present invention relates to frozen desserts, frozen desserts in containers, and methods for producing the same, which can suppress moisture absorption in edible containers.

So far, various methods have been developed to prevent moisture absorption of edible containers (for example, Monaka skin) among foods such as Monaca ice cream and to maintain a good texture. As such a method, for example, Patent Document 1 discloses a technique of arranging a soft packaging material between a frozen dessert and a monaka skin.

Jitsuzenpei 02-63381 Gazette

However, when the soft packaging material and the frozen dessert are in contact with each other, resistance is likely to occur at the time of opening, which causes problems such as difficulty in opening and damage to the soft packaging material in an unintended place.

Therefore, the main purpose of this technique is to provide a new technique capable of suppressing moisture absorption in an edible container.

The present technique provides a frozen dessert containing an edible container and a frozen dessert base material, and having an edible film between the edible container and the frozen dessert base material.

Further, in the present technology, a frozen dessert containing an edible container and a frozen dessert base material, the edible film is provided between the edible container and the frozen dessert base material, and the edible container and the edible base material are further provided. We also provide frozen desserts in containers that contain a soft packaging material between them and the edible film.

Further, in this technology, in the coating step of coating the edible confectionery base material with an edible film, the first packaging step of packaging the edible container with the soft packaging material, and the coated chilled confectionery obtained in the coating step in the first packaging step. Also provided is a method for producing a cold confectionery in a container, which comprises a second packaging step of packaging with the obtained soft packaging material in an edible container.

In addition, in this technology, a coating step of coating an edible film on a chilled confectionery base material, a coated chilled confectionery packaging process of wrapping the coated chilled confectionery obtained in the coating process with a soft packaging material, and a edible confectionery packaging step of coating an edible container. Also provided is a method for producing a chilled confectionery in a container, which comprises an edible container wrapping step of wrapping the soft wrapping material containing the coated chilled confectionery obtained in 1.

According to this technique, it is possible to provide a frozen dessert, a frozen dessert in a container, and a method for producing the frozen dessert in which moisture absorption of an edible container is suppressed.
It should be noted that the effect of the present technique is not necessarily limited to the effect described here, and may be any effect described in the present specification.

It is a schematic sectional drawing which shows an example of embodiment of the frozen dessert which concerns on this technique. It is a schematic sectional drawing which shows an example of embodiment of the frozen dessert in a container which concerns on this technique. It is a figure explaining the experimental example 1. FIG. It is a figure explaining the experimental example 2. It is a figure explaining the experimental example 2.

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

1. 1. Frozen dessert The frozen dessert according to the present technique is a frozen dessert containing an edible container and a frozen dessert base material, and has an edible film between the edible container and the frozen dessert base material.

In the present technique, by having the above structure, it is possible to suppress the absorption of moisture in the edible container, and thereby it is possible to provide a frozen dessert having a crispy feeling and a crispy feeling. In addition, since the transfer of water from the frozen dessert base material to the edible container is physically suppressed, the selection of flavors of the frozen dessert base material is not narrowed.

<Edible container>
"Edible container" means a container whose container portion can be used for food. "Container" means a container for storing things.
The shape of the edible container used in the present technique may be any shape as long as the contents can be accommodated. Therefore, for example, the shape may be such that a part of the contents is exposed.

Examples of the form of the frozen dessert according to the present technology include a type in which the frozen dessert base material is sandwiched between edible containers and a type in which the frozen dessert base material is contained in the edible container. A type that covers the entire base material is preferable.
Further, the shape of the frozen dessert according to the present technology is not particularly limited, and other square shapes such as a circle, an ellipse, a triangle and a quadrangle, as well as a dish shape, a boat shape and the like can be adopted as appropriate.

Examples of the edible container used in the present technique include baked foods and foods fried in oil, but in the present technique, baked foods are preferable. Further, the edible container used in the present technique is preferably dry, fragrant, crispy and crispy.

Examples of baked foods include corn, monaka skin, wafers, cookies, biscuits, crunches, macaroons, senbei, waffle cones, choux pastry, sables, and the like, but in the present technology, monaka skin is preferable.

In the present technique, the crispness of the edible container is preferably more than 400, more preferably more than 500. The degree of crispness can be used as an index of the feeling of crispness, and is calculated as "degree of crispness = breaking force / breaking distance", and it can be judged that the larger the degree of crispness, the stronger the feeling of crispness.
The method for measuring the degree of crispness is not particularly limited, but for example, the measurement is performed according to the method described in Examples described later.

<Frozen dessert base material>
In this technology, the frozen dessert base material is a ministry ordinance concerning the component standards of milk and dairy products (December 27, 1952, Ministry of Health and Welfare Ordinance No. 52. Hereinafter referred to as "Milk, etc. Ordinance". Ice creams and sherbets specified in.), Frozen desserts specified in "Standards for Food Additives, etc.", ice candy, shaved ice, shavings, frozen yogurt, etc. can be used.

Ice creams are those made by processing milk or foods made from these or frozen as the main raw material, and containing 3.0% or more of milk solids, according to the Ordinance of the Ministry of Milk, etc. ( (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 ice cream 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 Ordinance of the Ministry of Milk, etc., and "milk or milk containing non-fat milk solids equal to or higher than this is fermented with lactic acid bacteria or yeast to make it paste-like or liquid. It means things or frozen things. " The ingredient 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".

Ice creams are preferable as the frozen dessert base material used in this technique.

The frozen dessert base material used in the present technique is not particularly limited, but the lower limit of overrun is preferably 5% or more, more preferably 10% or more, still more preferably 20% or more. The upper limit of overrun is preferably 150% or less, more preferably 110% or less, still more preferably 100% or less. The preferred range of overrun is preferably 5% to 150%, more preferably 10% to 110%.
As used herein, "overrun" means the percentage of air content to the volume of the feedstock mixture. For example, it means that the frozen dessert base material having 100% overrun contains the same volume of air as the raw material mixture.

The viscosity of the frozen dessert base material used in this technique is not particularly limited, but the lower limit of the viscosity of the raw material mixture at 5 ° C. is preferably 10 mPa · s or more, more preferably 50 mPa · s or more, and further preferably 100 mPa · s or more. It is preferable, and more preferably 200 mPa · s or more. The upper limit of the viscosity of the raw material mixture at 5 ° C. is preferably 500 mPa · s or less, more preferably 450 mPa · s or less, and even more preferably 400 mPa · s or less. The suitable range of the viscosity of the raw material mixture at 5 ° C. is preferably 10 mPa · s to 500 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 2, measure at 5 ° C.

The freezing point of the frozen dessert base material used in the present technique is not particularly limited, but the lower limit of the freezing point is preferably −5.5 ° C. or higher, more preferably −5.0 ° C. or higher. The upper limit of the freezing point is preferably −1.5 ° C. or lower, more preferably −2.0 ° C. or lower. Further, as a preferable range of the freezing point, −5.5 ° C. to −1.5 ° C. is preferable, and −5.0 ° C. to −2.0 ° C. is more preferable.
The method for measuring the freezing point is not particularly limited. For example, when the temperature of the chilled confectionery raw material mix is measured over time while cooling the liquid raw material mix at an ambient temperature of -25 ° C, the reaction in which the liquid becomes solid generates heat. Since a reaction occurs, 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. In this technology, at the point (freezing point) where the temperature does not drop when the raw material mix is cooled while measuring the temperature change over time using a device such as a rooster (model number: RTR-502, manufactured by T & D Corporation). The temperature is measured as the freezing point.

As the raw material of the frozen dessert base material used in this technique, for example, fats and oils, dairy raw materials, sweeteners, stabilizers, emulsifiers, other materials and the like usually used in producing the frozen dessert base material are appropriately selected and used. Can be done.

[Fat and oil]
In the present specification, 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 thereof may be used.
Examples of animal fats and oils include milk fats such as milk fats, beef tallows, lards, and fish oils.
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 oil, and cacao oil. 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.

[Milk ingredients]
Examples of milk raw materials include raw milk, skim milk, skim milk concentrate, whole milk powder, skim milk powder, cream, butter, butter oil, cheese including cream cheese, concentrated milk, unsweetened milk, sugar-free skim milk, and sweetened milk. Examples include cream powder, whey powder, butter milk powder, skim milk powder, fermented milk, fermented milk powder, and block milk. In this technique, these may be used alone or in combination of two or more.

[sweetener]
As used herein, the term "sweetener" means a raw material that imparts sweetness to a frozen dessert base material, and is a concept that includes sugars and raw materials that impart sweetness other than sugars.
Examples of sweeteners include sugars such as fine white sugar, granulated sugar, trifocal sugar, and brown sugar; Reduced malt water candy, honey, trehalose, palatinose, D-xylose and other sugars; xylitol, sorbitol, multilol, erythritol and other sugar alcohols; Examples thereof include high-sweetness sweeteners such as neotame and stebioside contained in stevia extract. In this technique, these may be used alone or in combination of two or more.

[Stabilizer]
Stabilizers include, for example, gelatin, pectin, carboxymethyl cellulose, guagam, locust bean gum, tamarind gum, carrageenan, microcrystalline cellulose, arabic gum, karaya gum, xanthan gum, tara gum, gellan gum, native gellan gum, macrohomopsyl gum, agar. , Alginic acid, alginates such as alginate, and soybean polysaccharides. In this technique, these may be used alone or in combination of two or more.

[emulsifier]
Examples of the emulsifier include glycerin fatty acid esters, citrus fatty acid esters (sugar esters), sorbitan fatty acid esters, propylene glycol fatty acid esters, glycerin fatty acid esters, lecithin, organic acid monoglycerides such as citric acid or lactic acid, and organic acids. Examples include diglycerides. In this technique, these may be used alone or in combination of two or more.

[Other materials]
The frozen dessert base material used in the present technique may contain other materials as long as the effect of the present technique is not impaired. Examples thereof include vegetable juices, thickeners, pH adjusters, eggs, coloring agents such as pigments, flavorings, acidulants, flavoring ingredients, starch, salt, water, and other foodstuffs.
Other ingredients include, for example, beans containing kanoko beans such as red beans, red bean sauce, black beans, and chick beans; nuts such as peanuts, almonds, pistachios, and hazelnuts; rice confectioneries made mainly from rice such as rice cakes. Sugar confectionery including sugar confectionery such as candy and marshmallow; Chocolate confectionery including processed cocoa beans such as plate chocolate and raw chocolate; Fruits including dried fruit and cut fruit such as lamb raisin; Root vegetables such as sweet potato Examples include vegetables including. In this technique, these may be used alone or in combination of two or more.

<Edible film>
"Edible film" means a film that can be used for food.
In the present technique, the edible film is arranged between the above-mentioned edible container and the frozen dessert base material. This makes it possible to reduce the transfer of water from the frozen dessert base material to the edible container. In addition, the resistance of the frozen dessert base material and the soft packaging material covering the edible container can be reduced.

The base material of the edible film is, for example, natural proteins such as casein (milk protein), gelatin, collagen, soybean protein, starch, corn starch, dextrin, alginic acid, purulan, pectin, cellulose, carrageenan and seaweed polysaccharides such as agar. Natural polysaccharides such as carrageenan and soybean polysaccharides, natural dietary fibers such as chitin and chitosan, and combinations of these materials can be mentioned. The combination of these materials includes, for example, an edible film made by mixing starch and pectin, or a multi-layer film in which an edible film made of gelatin and an edible film made of starch are laminated. Etc. are also included. Further, the edible film used in the present technique preferably has a heat-sealing property. As a result, the frozen dessert base material or the like can be sandwiched inside the edible film. The thickness of the edible film is not particularly limited, but the lower limit of the thickness of the edible film is preferably 20 μm or more, more preferably 25 μm or more, still more preferably 30 μm or more. The upper limit of the thickness of the edible film is preferably 1000 μm or less, more preferably 500 μm or less, further preferably 250 μm or less, still more preferably 100 μm or less. The preferable range of the thickness of the edible film is preferably 20 μm to 1000 μm, more preferably 25 μm to 500 μm, further preferably 25 μm to 250 μm, still more preferably 30 μm to 100 μm.

The shape of the edible film used in the present technique is not particularly limited, but as shown in FIG. 1, it is preferably in the form of a sheet, and the edible film used in the present technique is the upper or lower surface of the frozen dessert base material or the upper and lower surfaces of the frozen dessert base material. It is more preferable to cover the entire surface. Further, if the resistance between the frozen dessert base material described later and the soft packaging material covering the edible container can be reduced, a part of the frozen dessert base material may be exposed.

FIG. 1 is a schematic cross-sectional view showing an example of an embodiment of a frozen dessert according to the present technique. In the present embodiment, the frozen dessert base material is arranged inside the edible container, and the edible film is arranged so as to cover the upper and lower surfaces of the frozen dessert base material, whereby the frozen dessert base material is transferred to the edible container. It can be expected that water transfer will be suppressed.

2. 2. Frozen dessert in a container The frozen dessert in a container according to the present technology is a frozen dessert containing an edible container and a frozen dessert base material, and has an edible film between the edible container and the frozen dessert base material. A flexible packaging material is included between the edible container and the edible film.

In the present technique, by having the above-mentioned structure, the moisture absorption of the edible container can be further suppressed, and thereby it is possible to provide a frozen dessert in a container having a crispy feeling and a crispy feeling. In addition, since the transfer of water from the frozen dessert base material to the edible container is physically suppressed, the selection of flavors of the frozen dessert base material is not narrowed.

<Soft packaging material>
In the present specification, a container other than an edible container is referred to as a "soft packaging material" to distinguish it from an edible container. Therefore, a container made of a non-edible material is called a "soft packaging material".

The soft packaging material used in the present technique may be colored, completely transparent, or translucent (colored transparent). Further, the flexible packaging material may be provided with decorations such as characters and symbols or information display, and may be a container without any such decoration or information display.

The soft packaging material used in this technique further suppresses the transfer of water from the frozen dessert base material to the edible container. Therefore, the soft packaging material used in the present technology is not limited as long as it can suppress the transfer of water from the frozen dessert base material, and examples thereof include paper, processed paper, and synthetic resin. Then, synthetic resin is preferable.

As the synthetic resin, any synthetic resin conventionally used for packaging foods and drinks can be used. Specifically, for example, polyethylene, polypropylene, ethylene / vinyl alcohol copolymer, polyvinyl chloride, polyolefin, styrene resin, polyvinylidene chloride, polyethylene terephthalate, methacrylic resin, nylon, polycarbonate, polymethylpentene, thermosetting. Examples include resin and cellophane. Further, the flexible packaging material used in the present technique may be composed of a single-layer material, or may be a material in which a plurality of materials are fixed and layered in a layered manner.

The shape of the flexible packaging material used in the present technique is not particularly limited as long as it is arranged between the edible container and the edible film, but it is preferably in the form of a sheet as shown in FIG. As shown in FIG. 2, it is more preferable that the flexible packaging material used in the present technique covers the entire surface of the edible container. Further, a part of the edible container may be exposed as long as the transfer of water from the frozen dessert base material can be suppressed.

The maximum peel strength of the soft packaging material used in the present technique is not particularly limited, but is preferably less than 4N, more preferably 3N or less, still more preferably 2N or less. The maximum peel strength can be used as an index of the resistance to peeling of the soft packaging material, and it can be determined that the smaller the maximum peel strength is, the easier it is to peel.
The method for measuring the maximum peel strength is not particularly limited, but for example, it is measured according to the method described in Examples described later.

FIG. 2 is a schematic cross-sectional view showing an example of an embodiment of a frozen dessert in a container according to the present technique. In the present embodiment, the frozen dessert base material is arranged inside the edible container, the edible film is arranged so as to cover the upper and lower surfaces of the frozen dessert base material, and the edible container and the edible film are arranged. By providing a sheet-shaped soft packaging material between them, the transfer of water from the frozen dessert base material to the edible container is suppressed. The soft packaging material has a plurality of layers (for example, four layers), the uppermost layer and the lowermost layer have cut-off portions such as perforations, and the middle two layers have one end open and the open end is open. Since it is configured so as to overlap each other, the structure is such that the frozen dessert base material and the edible container inside can be easily taken out by pulling the left and right ends of the soft packaging material. In the frozen dessert in a container according to the present embodiment, since the edible container remains covered with the soft packaging material during distribution and storage, the moisture absorption of the edible container is suppressed, and the frozen dessert base material is used. Since it is eaten together with the edible container while being partially covered with the edible film, the moisture absorption of the edible container is suppressed during distribution and storage, but the texture such as crispy and crispy texture is obtained during eating. Can be granted.

3. 3. Manufacturing method of frozen dessert in a container (first embodiment)
In this technology, a coating step of coating an edible film on a chilled confectionery base material, a first packaging step of packaging an edible container with a soft packaging material, and a coated chilled confectionery obtained in the coating step can be obtained in the first packaging step. Provided is a method for producing a cold confectionery in a container, which comprises a second packaging step of packaging with a soft packaging material in an edible container. Further, if necessary, it may have other steps such as an edible container manufacturing step, an edible film manufacturing step, and a frozen dessert base material manufacturing step. The following describes typical manufacturing methods, but the present technology is not limited to this.

[Edible container manufacturing process]
The edible container can be manufactured based on a conventionally known method. For example, the raw materials are weighed in the desired formulation and mixed in a mixer to obtain a water seed dough. This water seed dough is poured into a mold (for example, a sandwich baking mold) and baked according to a conventional method. After firing, the fired product is removed from the mold and used as an edible container.

[Edible film manufacturing process]
The edible film can be produced based on a conventionally known method. For example, a necessary raw material is added to gelatin, and after the raw material is dissolved, it is prepared by a solution casting method to obtain an edible film. The thickness of the edible film is not particularly limited, but the lower limit of the thickness of the edible film is preferably 20 μm or more, more preferably 25 μm or more, still more preferably 30 μm or more. The upper limit of the thickness of the edible film is preferably 1000 μm or less, more preferably 500 μm or less, further preferably 250 μm or less, still more preferably 100 μm or less. The preferable range of the thickness of the edible film is preferably 20 μm to 1000 μm, more preferably 25 μm to 500 μm, further preferably 25 μm to 250 μm, still more preferably 30 μm to 100 μm.

[Frozen dessert base material manufacturing process]
The frozen dessert base material can be produced based on a conventionally known method. For example, each raw material is mixed and dissolved to prepare a raw material mixed solution. Then, if necessary, it is filtered, homogenized, sterilized, and then cooled and aged. In addition, if necessary, the raw material mixed solution that has been aged is put into a continuous freezer for freezing.
In addition, "aging" is to crystallize the fat globules in the raw material mixture to stabilize the emulsified film, and when aging is performed, the physical properties of the emulsified state of the raw material mixture tend to be stabilized. Further, the "continuous freezer" refers to a freezer that continuously cools and stirs. 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 liquid having appropriate air and fine ice crystals can be obtained.

[Coating process]
The frozen dessert base material is coated with an edible film. For example, the frozen dessert base material produced above is supplied to the line, and when the frozen dessert base material is plate-shaped, the edible film produced above is bonded to the upper and lower surfaces or the entire surface of the frozen dessert base material to cover the frozen dessert. To get.

[First packaging process]
Wrap the edible container with soft packaging material. For example, the edible container produced above is supplied to the line, and the edible container is wrapped so as to be wrapped with the soft packaging material to obtain the soft packaging material contained in the edible container.

[Second packaging process]
The coated frozen dessert obtained in the above-mentioned coating step is packaged with the soft packaging material in an edible container obtained in the above-mentioned first packaging step. For example, a frozen dessert to which an edible film is bonded is wrapped in a soft packaging material containing an edible container. At this time, the opening of the flexible packaging material is sealed and packaged. As a result, a frozen dessert in a container according to the present technology is obtained.

4. Manufacturing method of frozen dessert in a container (second embodiment)
Further, in this technology, a coating step of coating an edible film on a chilled confectionery base material, a coated chilled confectionery packaging process of wrapping the coated chilled confectionery obtained in the coating step with a soft packaging material, and a coating chilled confectionery packaging process of an edible container are performed. Also provided is a method for producing a chilled confectionery in a container, which comprises an edible container packaging step of wrapping the obtained soft wrapping material containing the chilled confectionery. Further, if necessary, it may have other steps such as an edible container manufacturing step, an edible film manufacturing step, and a frozen dessert base material manufacturing step. The following describes typical manufacturing methods, but the present technology is not limited to this.

Since the coating process, the edible container manufacturing process, the edible film manufacturing process, and the frozen dessert base material manufacturing process are the same as those described in the first embodiment, the description thereof is omitted here.

[Coated frozen dessert packaging process]
The coated frozen dessert obtained in the above coating step is wrapped in a soft packaging material. For example, the coated frozen dessert obtained in the above coating step is supplied to the line, and the coated frozen dessert is wrapped in a soft packaging material.

[Edible container packaging process]
The edible container is packaged with the soft packaging material containing the coated frozen dessert obtained in the above-mentioned coated frozen dessert packaging step. For example, the edible container is wrapped so as to be wrapped in a soft packaging material containing a coated frozen dessert. At this time, the opening of the flexible packaging material is sealed and packaged. As a result, a frozen dessert in a container according to the present technology is obtained.

Hereinafter, the present technique will be described in more detail based on experimental examples.
The experimental examples described below show an example of a typical experimental example of the present technique, and the scope of the present technique is not narrowly interpreted by this.

<Experimental Example 1: Verification of resistance to peeling of frozen dessert base material and soft packaging material>
If the frozen dessert base material and the soft packaging material adhere to each other, it becomes difficult to remove the soft packaging material between the edible container and the frozen dessert base material. Therefore, it was verified that by attaching the edible film to the surface of the frozen dessert base material, the slip between the frozen dessert base material and the soft packaging material was improved, and the soft packaging material could be easily removed.

[(1) Outline of experiment]
Create a frozen dessert base, freeze it with a freezer, and cut the frozen dessert base into a predetermined size. Next, an edible film (gelatin or oblate) is attached to the surface of the frozen dessert base material, or coated with coaching chocolate or water. Next, one end of the frozen dessert base material (the end opposite to the end attached to the frozen dessert base material) is pulled horizontally, and the force when the soft packaging material is peeled off from the frozen dessert base material is measured at risk. The value of the force was set to prevent the soft packaging material from peeling off. If the force value is large, it is difficult to peel off, and if it is small, it is easy to peel off and the slipperiness is good. In Experimental Example 1, an edible film having a thickness of 30 μm was used.

[(2) Formulation of frozen dessert base material]
The composition of the frozen dessert base material used in the experiment is shown in Table 1 below.

[(3) Evaluation of resistance to peeling]
The evaluation criteria for resistance to peeling are shown in Table 2 below.

[(4-1) Verification A]
When the surface temperature of the frozen dessert base material when the soft packaging material was attached to the frozen dessert base material was −25 ° C., −20 ° C., or −15 ° C., the resistance to peeling was measured.

(1) Create a mix and freeze with 100% overrun.
(2) Adjust the temperature of the frozen mix to -4.5 ° C and pour it into a mold. After cooling at −35 ° C. for 1 hour, the frozen dessert base material is cut into 5 cm × 5 cm × 2 cm (see A in FIG. 3).
(3) The cut frozen dessert base material is allowed to stand at −35 ° C. overnight to adjust the temperature.
(4) Each frozen dessert base material is processed as follows (see A in FIG. 3).
-Attach a gelatin film to the entire top surface of the frozen dessert base material.
・ Attach the oblate to the entire top surface of the frozen dessert base material.
-The frozen dessert base material is immersed in water at 20 ° C. for 1 second, and the surface of the frozen dessert base material is coated with water.
-The frozen dessert base material is immersed in the coaching chocolate at 40 ° C. for 1 second, and the surface of the frozen dessert base material is coated with the coaching chocolate.
・ Prepare unprocessed frozen dessert base material.
(5) Adjust the surface temperature so that it becomes -23 to -25 ° C, -18 to -20 ° C, or -13 to -15 ° C.
(6) A soft packaging material (made of polyethylene, 0.015 mm thick) cut into 3 cm × 24 cm is placed on the sample (see A in FIG. 3).
(7) Place the parchment paper cut into 5 cm x 5 cm on it (see A in FIG. 3).
(8) A stainless steel cup containing room temperature water at 20 ° C. is pressed from above for 10 seconds to slightly dissolve the frozen dessert base material, and the soft packaging material and the frozen dessert base material are brought into close contact with each other (see B in FIG. 3). Once in close contact, remove the parchment paper.
(9) The sample to which the soft packaging material and the frozen dessert base material are adhered is allowed to stand at -25 ° C for 1 hour.
(10) The surface temperature is adjusted to −20 ° C., the frozen dessert base material is fixed, and one end of the soft packaging material is pulled horizontally with a peel strength meter at a speed of 15 cm to 20 cm / sec (see C in FIG. 3).
(11) The maximum strength until the soft packaging material was peeled off was recorded to make it difficult to peel off.
(12) The intensity was measured twice.

The evaluation results of Verification A are shown in Tables 3 to 5 below.

[(4-2) Verification B]
After the soft packaging material was attached to the frozen dessert base material, the resistance to peeling was measured when the temperature at which the soft packaging material was pulled was −20 ° C. or −10 ° C.

(1) Create a mix and freeze with 100% overrun.
(2) Adjust the temperature of the frozen mix to -4.5 ° C and pour it into a mold. After cooling at −35 ° C. for 1 hour, the frozen dessert base material is cut into 5 cm × 5 cm × 2 cm (see A in FIG. 3).
(3) The cut frozen dessert base material is allowed to stand at −35 ° C. overnight to adjust the temperature.
(4) Each frozen dessert base material is processed as follows (see A in FIG. 3).
-Attach a gelatin film to the entire top surface of the frozen dessert base material.
・ Attach the oblate to the entire top surface of the frozen dessert base material.
-The frozen dessert base material is immersed in water at 20 ° C. for 1 second, and the surface of the frozen dessert base material is coated with water.
-The frozen dessert base material is immersed in the coaching chocolate at 40 ° C. for 1 second, and the surface of the frozen dessert base material is coated with the coaching chocolate.
・ Prepare unprocessed frozen dessert base material.
(5) Adjust the temperature so that the surface temperature is -23 to -25 ° C.
(6) A soft packaging material (made of polyethylene, 0.015 mm thick) cut into 3 cm × 24 cm is placed on the sample (see A in FIG. 3).
(7) Place the parchment paper cut into 5 cm x 5 cm on it (see A in FIG. 3).
(8) A stainless steel cup containing room temperature water at 20 ° C. is pressed from above for 10 seconds to slightly dissolve the frozen dessert base material, and the soft packaging material and the frozen dessert base material are brought into close contact with each other (see B in FIG. 3). Once in close contact, remove the parchment paper.
(9) The sample to which the soft packaging material and the frozen dessert base material are adhered is allowed to stand at -25 ° C for 1 hour.
(10) Adjust the surface temperature to -20 ° C or -10 ° C, fix the frozen dessert base material, and pull one end of the soft packaging material horizontally with a peel strength meter at a speed of 15 cm to 20 cm / sec (Fig. 3). See C).
(11) The maximum strength until the soft packaging material was peeled off was recorded to make it difficult to peel off.
(12) The intensity was measured twice.

The evaluation results of verification B are shown in Tables 6 and 7 below.

[(4-3) Verification C]
The overrun of the frozen dessert base material was frozen at 60% or 20%, and the resistance to peeling was measured.

(1) Create a mix and freeze with an overrun of 60% or 20%.
(2) Adjust the temperature of the frozen mix to -4.5 ° C and pour it into a mold. After cooling at −35 ° C. for 1 hour, the frozen dessert base material is cut into 5 cm × 5 cm × 2 cm (see A in FIG. 3).
(3) The cut frozen dessert base material is allowed to stand at −35 ° C. overnight to adjust the temperature.
(4) Each frozen dessert base material is processed as follows (see A in FIG. 3).
-Attach a gelatin film to the entire top surface of the frozen dessert base material.
・ Attach the oblate to the entire top surface of the frozen dessert base material.
-The frozen dessert base material is immersed in water at 20 ° C. for 1 second, and the surface of the frozen dessert base material is coated with water.
-The frozen dessert base material is immersed in the coaching chocolate at 40 ° C. for 1 second, and the surface of the frozen dessert base material is coated with the coaching chocolate.
・ Prepare unprocessed frozen dessert base material.
(5) Adjust the temperature so that the surface temperature is -23 to -25 ° C.
(6) A soft packaging material (made of polyethylene, 0.015 mm thick) cut into 3 cm × 24 cm is placed on the sample (see A in FIG. 3).
(7) Place the parchment paper cut into 5 cm x 5 cm on it (see A in FIG. 3).
(8) A stainless steel cup containing room temperature water at 20 ° C. is pressed from above for 10 seconds to slightly dissolve the frozen dessert base material, and the soft packaging material and the frozen dessert base material are brought into close contact with each other (see B in FIG. 3). Once in close contact, remove the parchment paper.
(9) The sample to which the soft packaging material and the frozen dessert base material are adhered is allowed to stand at -25 ° C for 1 hour.
(10) The surface temperature is adjusted to −20 ° C., the frozen dessert base material is fixed, and one end of the soft packaging material is pulled horizontally with a peel strength meter at a speed of 15 cm to 20 cm / sec (see C in FIG. 3).
(11) The maximum strength until the soft packaging material was peeled off was recorded to make it difficult to peel off.
(12) The intensity was measured twice.

The evaluation results of Verification C are shown in Tables 8 and 9 below.

[(4-4) Verification D]
The freezing point of the frozen dessert base material was frozen at -2.2 ° C or -4.8 ° C, and the resistance to peeling was measured.

(1) Create a mix and freeze with 100% overrun.
(2) The temperature of the frozen mix is adjusted to −4.5 ° C. (formulation 1) or −5.5 ° C. (formulation 2), and the mixture is poured into a mold. After cooling at −35 ° C. for 1 hour, the frozen dessert base material is cut into 5 cm × 5 cm × 2 cm (see A in FIG. 3).
(3) The cut frozen dessert base material is allowed to stand at −35 ° C. overnight to adjust the temperature.
(4) Each frozen dessert base material is processed as follows (see A in FIG. 3).
-Attach a gelatin film to the entire top surface of the frozen dessert base material.
・ Attach the oblate to the entire top surface of the frozen dessert base material.
-The frozen dessert base material is immersed in water at 20 ° C. for 1 second, and the surface of the frozen dessert base material is coated with water.
-The frozen dessert base material is immersed in the coaching chocolate at 40 ° C. for 1 second, and the surface of the frozen dessert base material is coated with the coaching chocolate.
・ Prepare unprocessed frozen dessert base material.
(5) Adjust the temperature so that the surface temperature is -23 to -25 ° C.
(6) A soft packaging material (made of polyethylene, 0.015 mm thick) cut into 3 cm × 24 cm is placed on the sample (see A in FIG. 3).
(7) Place the parchment paper cut into 5 cm x 5 cm on it (see A in FIG. 3).
(8) A stainless steel cup containing room temperature water at 20 ° C. is pressed from above for 10 seconds to slightly dissolve the frozen dessert base material, and the soft packaging material and the frozen dessert base material are brought into close contact with each other (see B in FIG. 3). Once in close contact, remove the parchment paper.
(9) The sample to which the soft packaging material and the frozen dessert base material are adhered is allowed to stand at -25 ° C for 1 hour.
(10) The surface temperature is adjusted to −20 ° C., the frozen dessert base material is fixed, and one end of the soft packaging material is pulled horizontally with a peel strength meter at a speed of 15 cm to 20 cm / sec (see C in FIG. 3).
(11) The maximum strength until the soft packaging material was peeled off was recorded to make it difficult to peel off.
(12) The intensity was measured twice.

The evaluation results of verification D are shown in Tables 10 and 11 below.

[(5) Equipment used]
Information on the equipment used is given below.
・ Freezer: (100% overrun) Dian soft serve ice cream freezer SF-2, manufactured by Mitsubishi Heavy Industries, Ltd. ・ Freezer: (60% overrun) Freezer freezer manufactured by Tomishige Sangyo Co., Ltd .: (20% overrun) SED L12 / C, CARPIGIANI Peel Strength Meter: RZ-10, Aiko Engineering

[(6) Conclusion]
It was found that when an edible film (gelatin or oblate) was attached to the surface of the frozen dessert base material, the sticking of the soft packaging material was suppressed and it could be easily removed. Generally, to prevent sticking of the packaging material film, it is common to coat the surface of the frozen dessert base material with water or chocolate, but by using an edible film, it is possible to prevent sticking more. It turned out to be. In addition, although it was verified under various conditions, the edible film tended to prevent sticking significantly.

<Experimental example 2: Verification of crispness of edible container>
It is known that the edible container loses its crispness due to the transfer of water from the frozen dessert base material. It was confirmed whether the crispness of the edible container could be maintained by sandwiching the soft packaging material between the edible container and the frozen dessert base material. Further, for the purpose of maintaining the crispness of the edible container, a method of suppressing water transfer by applying chocolate or the like between the edible container and the frozen dessert base material is used. Therefore, it was also compared with the crispness when this method was used.

[(1) Outline of experiment]
Create a frozen dessert base and freeze it in a freezer. Then, the frozen dessert base material is cut into a predetermined size. Next, an edible film (gelatin or oblate) is attached to the surface of the frozen dessert base material, or coaching chocolate (only the contact surface with the edible container or the entire frozen dessert base material) and water are coated. Next, the edible container cut to a predetermined size is brought into contact with the frozen dessert base material subjected to the above treatment. Half of the sample is wrapped in a frozen dessert base material with a soft packaging material, and an edible container is installed on the outside. Next, the frozen dessert base material and the entire edible container (and soft packaging material) are wrapped in a soft packaging material with low moisture transfer and sealed. It was allowed to stand in an up-down test tester, and the crispness of the edible container was evaluated by a measuring device and a sensory evaluation in 3 days and 8 days. In Experimental Example 2, an edible film having a thickness of 30 μm was used.

[(2) Formulation of frozen dessert base material]
The composition of the frozen dessert base material used in the experiment is shown in Table 12 below.

[(3) Evaluation of crispness]
The evaluation criteria for the degree of crispness are shown in Table 13 below.

[(4-1) Verification]
(1) Create a mix and freeze with 100% overrun.
(2) Adjust the temperature of the frozen mix to -4.5 ° C and pour it into a mold. Cool at −35 ° C. for 1 hour and cut the frozen dessert base material into 5 cm × 5 cm × 2 cm.
(3) The cut frozen dessert base material is allowed to stand at −35 ° C. overnight to adjust the temperature.
(4) Each frozen dessert base material is processed as follows.
-Attach a gelatin film to the entire frozen dessert base material (see A in FIG. 4).
-Attach the oblate to the entire frozen dessert base material (see A in FIG. 4).
-The frozen dessert base material is immersed in water at 20 ° C. for 1 second, and the entire surface of the frozen dessert base material is coated with water (see B in FIG. 4).
-The frozen dessert base material is immersed in the coaching chocolate at 40 ° C. for 1 second, and the entire surface of the frozen dessert base material is coated with the coaching chocolate (see B in FIG. 4).
-The top and bottom of the frozen dessert base material are immersed in the coaching chocolate at 40 ° C. for 1 second, and the bottom surface and the top surface of the frozen dessert base material are coated with the coaching chocolate (see C in FIG. 4).
(5) Prepare an edible container piece of 20 mm × 50 mm × 2 mm.
(6) Arrange the edible container pieces so as to come into contact with the frozen dessert base material. When the edible film, water, and coaching chocolate cover the surface of the frozen dessert base material, arrange the edible container pieces so that they are in contact with the one covering the surface of the frozen dessert base material (FIG. 4). See D).
(7) The entire frozen dessert base material is wrapped in a soft packaging material (polyethylene, 0.015 mm thick) and sealed. Place the edible container piece on the outside of the flexible packaging material. When the edible film, water, and coaching chocolate cover the surface of the frozen dessert base material, the whole of those covered with the surface of the frozen dessert base material is wrapped with the soft packaging material and sealed. The edible container piece is installed outside the flexible packaging material (see E in FIG. 4).
(8) The frozen dessert base material and the edible container are sealed with a thick soft packaging material (made of polyethylene) to block the transfer of moisture from the outside (see D and E in FIG. 4).
(9) Place the sample in the up-down storage. The up-down storage is a storage that reciprocates between -8 ° C and -18 ° C in 12 hours, and is used for accelerated evaluation of changes over time in frozen desserts. Store the sample in the up-down storage for 3 or 8 days.
(10) The sample taken out from the up-down storage is allowed to stand at −35 ° C. for 1 hour to adjust the temperature.
(11) Open the outer soft packaging material and take out the edible container piece. The edible container piece is sealed in a polyethylene bag so as not to absorb moisture, and the temperature is adjusted to 20 ° C.
(12) An edible container piece was placed on a pedestal and pressed with a leometer probe (Teflon (registered trademark), φ10 mm cylindrical shape) at a speed of 60 mm / min to deform it (see A in FIG. 5).
(13) Record the force applied to the probe (see C in FIG. 5).
(14) Breakage was defined as the time when the force applied to the probe decreased by 5 g or more (see B and C in FIG. 5).
(15) The distance from the time when the probe came into contact with the edible container to the break was recorded as the breaking distance, and the force at the time of breaking was recorded as the breaking strength (see C in FIG. 5).
(16) The breaking strength of the edible container was measured four times each, and the average value was recorded.
(17) Those with a strong crispness are generally considered to have a short breaking distance (brittle) and a high breaking strength (hard). Therefore, it was calculated as "crispness = breaking force ÷ breaking distance", and the larger it was, the stronger the crispness. In the present specification, the degree of crispness is an evaluation scale that substitutes for the feeling of crispness by measuring with a measuring device.
(18) The strength of the crispness was also evaluated in the sensory test. In the evaluation of the sensory test, four evaluators chew the edible container whose temperature was adjusted to 20 ° C in (11) above, and the first bite of crispness was "strong crisp", "weak crisp", or "no crispness". It was evaluated by. The results with the most evaluations are shown in Tables 14 and 15 below as sensory evaluations.

The evaluation results of the verification are shown in Tables 14 and 15 below.

[(5) Equipment used]
Information on the equipment used is given below.
・ Freezer: Dian soft serve ice cream freezer SF-2, manufactured by Mitsubishi Heavy Industries, Ltd. ・ Breaking strength measuring machine: RHEO PLUS COMPAC-100II, manufactured by Sun Electronics Co., Ltd. ・ Up / down tester: CH43-15P, manufactured by NAGANO SCIENCE

[(6) Conclusion]
By wrapping the frozen dessert base material with a soft packaging material, the crispness of the edible container was not impaired. On the other hand, in the method of applying chocolate to the contact surface between the frozen dessert base material and the edible container to suppress the water transfer, the crispness of the edible container was impaired by the storage for 3 days in the accelerated test. In addition, even in the method in which the frozen dessert base material was completely coated with chocolate, the crispness of the edible container was impaired by the storage for 8 days in the accelerated test.

<Discussion>
When the edible film is attached to the surface of the frozen dessert base material, the soft packaging material does not adhere and slips well. In addition, with the existing methods of chocolate coating and water coating, the soft packaging material sticks. On the other hand, by sandwiching the soft packaging material between the frozen dessert base material and the edible container, the crispness of the edible container could be maintained. With the method of wrapping the frozen dessert base material with chocolate, the crispy feeling can be maintained to some extent, but the crispy feeling was soon lost.

Claims (4)

A frozen dessert containing an edible container and a frozen dessert base material.
A frozen dessert having an edible film between the edible container and the frozen dessert base material. A frozen dessert containing an edible container and a frozen dessert base material.
An edible film is provided between the edible container and the frozen dessert base material.
Further, a frozen dessert in a container containing a soft packaging material between the edible container and the edible film. The coating process of coating the edible film on the frozen dessert base material,
The first packaging process, which wraps edible containers with soft packaging material,
The second packaging process, in which the coated frozen dessert obtained in the coating process is packaged in the soft packaging material in an edible container obtained in the first packaging process,
A method for producing a frozen dessert in a container. The coating process of coating the edible film on the frozen dessert base material,
The coated frozen dessert packaging process, in which the coated frozen dessert obtained in the coating process is packaged with a soft packaging material,
The edible container packaging process in which the edible container is packaged with the soft packaging material containing the coated frozen dessert obtained in the coated frozen dessert packaging process.
A method for producing a frozen dessert in a container.

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