JP2883816B2 - Combined frozen dessert manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a combined frozen dessert having a frozen dessert layer containing a porous food, and more particularly to a soft texture of ice creams and a moistened swollen porous food. The texture is utilized in a well-balanced manner,
Further, the present invention relates to a method for producing a combined frozen dessert having a frozen dessert layer which is hard to be peeled off by an external impact even when the porous food is exposed on the surface of the frozen dessert.

[0002]

2. Description of the Related Art In recent years, in the frozen dessert market, along with the diversification of consumer preferences, products which not only provide a cold feeling but also have a new flavor, texture and appearance are desired. ing. Therefore, for example, as a frozen dessert with an added appearance and fun, a core material made of an edible material as described in JP-A-3-22447 is dipped into a semi-frozen frozen dessert mix and pulled up. There is a combination frozen dessert having an uneven surface on the surface, which is obtained by forming a frozen dessert layer around the core material and then rapidly freezing the frozen dessert layer.

[0003] The above-mentioned combined frozen dessert is an unconventional frozen dessert whose surface is uneven and rich in appearance change. Further, JP-A-6-133699 discloses that In order to impart a new texture, flavor, and change in appearance, a combination frozen dessert in which porous foods such as cookies, biscuits, and sponge cakes are adhered to the surface of the frozen dessert is disclosed. However, if the porous food as described above is simply adhered to the surface of the frozen dessert, the porous food has a rough texture,
Since most of the porous food is exposed on the surface of the frozen dessert, the fragrance of the porous food is scattered over time, and the fragrant fragrance is weakened. Further, when a strong impact is applied from the outside, the porous food peels off and spills.

Therefore, it is conceivable to mix a porous food into a semi-frozen frozen dessert mix in the above-mentioned combined frozen dessert. Since it is difficult to penetrate, the porous food has a moist texture without being moist, and when the porous food is large, there is a problem that the porous food is easily peeled off when an external impact is applied. It is also conceivable to add a porous food to the liquid frozen dessert mix before aeration and to swell the mixture, and to aerate the mixture with a freezer for frozen desserts. The food is finely crushed, and the texture and appearance of the porous food are lost.

[0005]

DISCLOSURE OF THE INVENTION The present invention has been made in view of such circumstances, and it is an object of the present invention to provide a soft texture of ice cream and a moistened swollen porous food. Both the texture and the flavor can be simultaneously enjoyed, and even if the porous food is exposed on the surface of the frozen dessert, the frozen dessert layer that does not cause peeling due to strong external impact is well coated on the core material, An object of the present invention is to provide a method for producing a combination frozen dessert rich in texture, flavor and appearance.

[0006]

The object of the present invention is to provide a method for producing a combined frozen dessert in which a core material is coated with a frozen dessert containing a porous food, wherein the porous food is swollen in a non-aerated frozen dessert mix. This is achieved by a method for producing a combined frozen dessert, wherein the surface of the core material is coated with an aerated frozen dessert mix containing the mixture and then rapidly cooled.

That is, the present inventor repeatedly studied a method of adding a porous food to the frozen dessert layer covering the core material. As a result, the porous food was immersed in a non-aerated liquid frozen dessert mix, After the mixture is infiltrated and swelled sufficiently, this swollen porous food is mixed with a frozen dessert mix that has been separately aerated with an ice cream freezer, etc. to take advantage of the soft texture of ice creams. Meanwhile, it has been found that the moist texture of the swollen porous food can be imparted to the frozen dessert. Also, after the porous food is swollen in advance, by adding to the aerated frozen dessert mix,
Due to the temperature difference between the aerated frozen dessert mix and the surface of the swollen porous food, the portion of the aerated frozen dessert mix in contact with the porous food surface becomes a molten state, and when rapidly cooled in this state,
The porous food is firmly bound to the formed frozen dessert layer, and as a result, even if the porous food is exposed on the surface of the combined frozen dessert, it is found that peeling due to a strong external impact hardly occurs. The present invention has been reached.

Next, the present invention will be described in detail. FIG.
It is explanatory drawing which shows the mode of the cross section of an example of the combination frozen dessert of this invention. In the drawing, 1 is a core material, 2 is a frozen dessert with a porous food formed so as to cover the outer periphery of the core material, and 3 is 2
Is a swollen porous food dispersed in the frozen dessert, 4 is a combination frozen dessert, and 5 is a flat bar. The combined frozen dessert 4 of the present invention is obtained by coating the core material 1 with the frozen dessert 2 containing the swollen porous food 3. Also, if the flat bar 5 is inserted into the combination frozen dessert 4, it is easy to hold and eat when eating.

First, as the core material 1, a non-flowable edible material such as frozen dessert, sponge cake, biscuit, chocolate or the like may be used. When using frozen desserts such as ice cream as the core material, the overrun is 0 to 1
Those in the range of 50% are preferred. 15 overruns
If it exceeds 0%, when the core is immersed in a frozen dessert mix containing porous food, the core dessert tends to be easily melted. In addition, for example, the core material 1 may be mixed with, for example, pulp, fruit juice, bean jam, etc.
The porous food used in the present invention may be blended.

Next, the frozen dessert 2 containing a porous food comprises a frozen dessert mix and a swollen porous food 3. First, as the frozen dessert mix, for example, a frozen dessert mix usually used for ice creams, sherbet and the like can be mentioned, and these may be used alone or in combination. In addition, the frozen dessert mix may include, for example, edible materials such as fruit juice, pulp, red beans, and alcoholic beverages.

The material used for the swollen porous food 3 may be a porous food having a structure into which a liquid frozen dessert mix can easily penetrate, such as bread, cookies, biscuits, cakes, pies, and the like. Examples thereof include baked foods such as shoe husks, popcorns, donuts, snacks, freeze-dried foods, and the like. These may be crushed to an appropriate size if necessary. In particular, a baked bread baked with added sugar and shortening is preferable because it has a good change in texture and a good savory flavor. In addition, the size of the porous food may be arbitrarily set, but it is particularly preferable to use a porous food having a major axis of about 3 to 5 mm because the mixture is uniformly dispersed inside the frozen dessert and the aerated frozen dessert mix easily penetrates. It is. It is not always necessary to make the shapes uniform.

Next, the method for producing the combined frozen dessert of the present invention is performed, for example, as follows. That is, first, as a method for preparing the frozen dessert 2 containing the porous food, raw materials such as saccharides, a stabilizer, and a milk component are mixed, and a frozen dessert mix is prepared by an ordinary method. Next, the frozen dessert mix is placed in, for example, a container having an appropriate size, and the porous food is immersed therein to swell the porous food. As another swelling method, a frozen dessert mix may be poured over the porous food or sprayed.

The amount of the frozen dessert mix varies depending on the type of the porous food, the degree of baking, and the like. However, if the frozen dessert mix is preferably at least 3 times the weight of the porous food, it can be sufficiently swelled and is preferably used. It is. Further, the immersion time is desirably 5 minutes or more from the viewpoint of sufficiently swelling the porous food. At this time, in the present invention, it is important to use a non-aerated frozen dessert mix for swelling the porous food. The use of the aerated frozen dessert mix makes it difficult for the frozen dessert mix to penetrate the porous food,
The porous food cannot be sufficiently swollen. For this reason, there is a problem that the porous food has a dry texture and is easily peeled off when an external impact is applied when the porous food is large.

On the other hand, an aerated frozen dessert mix is prepared. The aerated frozen dessert mix may be a frozen dessert mix used for swelling the porous food, a different frozen dessert mix, or a mixture thereof. As an aeration method, first, a frozen dessert mix is prepared and then cooled to about 0 to 15 ° C. Then, the cooled frozen dessert mix is aerated using a whipping device such as a whipped cream mixer or a continuous whipper, in addition to a freezer generally used for frozen dessert production. At this time, overrun (air content) of the frozen dessert mix
Is desirably 20% or more. If the overrun is less than 20%, the soft texture unique to ice creams cannot be obtained, and the porous food to be mixed tends to be unable to be held. Furthermore, overrun is 70%
This is preferable because the binding power of the frozen dessert containing the porous food to the core material is increased.

Next, the swollen porous food is mixed with the above-mentioned aerated frozen dessert mix to obtain a frozen dessert mix containing the porous food. At this time, the mixing ratio of the swollen porous food and the aerated frozen dessert mix is 0.5 to 2 times with respect to the aerated frozen dessert mix 1 in order to make good use of the texture and flavor of both. 0.0 (weight ratio). Further, as the swollen porous food to be mixed with the aerated frozen dessert mix, a mixture with the frozen dessert mix may be used as it is, or one obtained by removing the frozen dessert mix in advance may be used. At this time, for example, chocolates, pulp, syrup, confectionery, granular foods, and the like may be appropriately added to the aerated frozen dessert mix together with the porous foods.

Next, the core material prepared separately by an ordinary method is coated with the frozen dessert mix containing the porous food obtained as described above. As the coating method, for example, the cooling described above,
The frozen dessert mix containing the porous food which has been semi-frozen by the aeration treatment is placed in a container having an appropriate capacity, and the core material is immersed therein for about 0.1 to 20 seconds. The semi-frozen state refers to a state in which 4 to 70% of the moisture of the frozen dessert mix is frozen. Also, the temperature of the frozen dessert mix with porous food is
It is desirable to set to -1.5 to -5 ° C. At this time, the core material may have a surface temperature of 15 ° C. or less, but more preferably, is preliminarily cooled to −5 ° C. or less. In particular, it is preferable to cool the surface temperature of the core material to -13 to -15 ° C, since the coated frozen dessert layer is hardly peeled off from the core material after rapid cooling in a later step. In addition, as a coating form, the periphery of the core material may be completely covered, or the core material may be partially exposed.

Next, the core material is lifted up, and the surface of the core material coated with the frozen dessert mix containing the porous food is subjected to rapid cooling treatment by freezer freezing, liquid nitrogen immersion, powdery dry ice coating, etc. Get. In the combined frozen dessert thus obtained, the core material is well coated with a frozen dessert layer in which the soft texture of ice cream and the moist texture of the swollen porous food are utilized in a well-balanced manner. Moreover, the porous food is firmly bound to the frozen dessert layer coated with the core material. Further, a random frozen pattern is formed on the surface of the frozen dessert along the shape of the porous food, and the combination dessert is rich in changes in appearance and texture. It should be noted that, by changing the kind of the porous food and the like and repeating the same procedure as above, a combined frozen dessert having a multilayer structure can be obtained.

[0018]

As described above, according to the method for producing a combined frozen dessert of the present invention, the frozen dessert layer in which the soft texture unique to ice creams and the moist texture of the swollen porous food are utilized in a well-balanced manner, It is possible to obtain a combined frozen dessert in which the core material is well coated. In addition, when baked food is used as the porous food, by swelling the baked food in the frozen dessert mix in advance, the fragrant aroma unique to the baked food is transferred into the frozen dessert, so that the scent of the baked food is expressed during eating. It becomes easy to be, and becomes a flavored frozen dessert.

Further, since the porous food can be firmly bound to the frozen dessert, even if the porous food is exposed on the surface of the combined frozen dessert, the porous food is hardly peeled off by an external impact. Excellent long-term storage. Also, according to the method of the present invention, along the shape of the porous food,
A random concavo-convex pattern is formed on the surface, and it is possible to obtain a combined frozen dessert with a variety of appearance changes.

Next, the present invention will be specifically described with reference to examples. <Example 1> (1) Preparation of a frozen dessert mix containing a porous food << Preparation of a frozen dessert mix >> The ingredients were mixed according to the formulation shown in Table 1, and a frozen dessert mix was prepared according to a conventional method. << Swelling of porous food >> 500g of obtained frozen dessert mix
Was cooled to 5 ° C. Next, as a porous food, 100 g of baked bread (with a major diameter of 3 to 5 mm) added with sugar, shortening, etc., was mixed with the frozen dessert mix,
It was immersed for 5 minutes to sufficiently swell. << Preparation of aerated frozen dessert mix >> On the other hand, the remaining frozen dessert mix was frozen in a freezer and overrun 70
% To obtain an aerated frozen dessert mix in a semi-frozen state. << Mixing >> 600 g of the swollen porous food was mixed with 600 g of the aerated frozen dessert mix to obtain a frozen dessert mix containing the porous food. (2) Preparation of core material Each raw material was blended at a ratio shown in Table 2 and overrun 20 was prepared.
%, A total solid content of 31% was prepared. Next, the ice cream material was filled in a mold immersed in a refrigerant, and the tip of the bar was inserted into the ice cream material in the mold. In this state, the ice cream material is frozen, extracted from the mold, and brought to a surface temperature of -15.
It cooled to ° C and became a core material. (3) Preparation of combined frozen dessert The core is immersed in a frozen dessert mix containing a porous food obtained through the above-mentioned steps and maintained at -3 ° C., and then pulled up, so that the surface of the core is porous food. The frozen dessert mix was coated with the frozen dessert mix, and then rapidly frozen with liquid nitrogen, and the frozen dessert mix with the porous food adhering to the surface was freeze-cured to obtain a combined frozen dessert.

Example 2 A combined frozen dessert was obtained in the same manner as in Example 1, except that an air-containing frozen dessert mix which had been frozen until the overrun reached 40% was used.

<Comparative Example 1> In order to obtain a frozen dessert containing a porous food, the frozen dessert mix was preliminarily frozen to give an overrun of 70%, and a mixture of the porous food as it was was used. In the same manner as in Example 1, a combined frozen dessert was obtained.

<Comparative Example 2> In order to obtain a frozen dessert containing a porous food, Example 1 was repeated except that a porous food was added to a non-aerated frozen dessert mix, which was then frozen and aired together. A combined frozen dessert was obtained in the same manner as in.

[0024]

[Table 1]

[0025]

[Table 2]

The texture of the frozen dessert layer containing the porous food of the combined frozen desserts obtained in Examples 1 and 2 and Comparative Examples 1 and 2 and the texture of the porous food itself were sensory by 10 expert panelists. An evaluation was performed. In addition, each obtained frozen dessert is
The porous food was dropped from a position 50 cm above the ground, and the amount of peeling of the porous food was measured. Table 3 shows the results.

[0027]

[Table 3]

From the results shown in Table 3, the combination frozen dessert of the example is
The soft texture unique to ice creams was utilized, and the change in texture due to the porous food was also imparted. In addition, the baked food used as the porous food had a unique fragrant aroma, and had a good flavor. Furthermore, the porous food hardly peeled off even when an external impact was applied. On the other hand, the frozen dessert combination of Comparative Example 1 was prepared by mixing a porous food into a pre-aerated frozen dessert mix as a frozen dessert layer covering the core material. It did not swell sufficiently and was dry. Further, the porous food was easily peeled off by an external impact. Comparative Example 2
The combination frozen dessert was aerated after the porous food was immersed in the frozen dessert mix, so the freezer rotating blades broke the porous food and lost its presence, resulting in a change in the texture and appearance of the combined frozen dessert. Had not been granted.

[Brief description of the drawings]

FIG. 1 is an explanatory view showing a cross section of an example of a combination frozen dessert of the present invention.

[Explanation of symbols]

 1 core material 2 frozen dessert with porous food 3 swollen porous food 4 combination frozen dessert 5 flat bar

Claims (1)

(57) [Claims] 1. A method for producing a combined frozen dessert in which a core material is coated with a frozen dessert containing a porous food, wherein the mixture comprises a porous food swollen in a non-aerated frozen dessert mix, A method for producing a combined frozen dessert, wherein the core material is coated and then rapidly cooled.