JP3010000B2 - Frozen dessert and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates also relates to food powder cold confectionery containing as a powder state, more particularly, it holds the food powder raw original flavor, about the good cold sweets storage stability < br />

[0002]

2. Description of the Related Art In general, frozen desserts are prepared by mixing and dissolving various basic raw materials such as sugars, stabilizers and emulsifiers, and flavoring and coloring raw materials, heat sterilizing, cooling and aging to mix. And freeze or freezing it. The flavoring ingredients and coloring ingredients are based on the heat history when adjusting the frozen dessert mix,
Since the flavor and the color tone disappear, the flavor and the color tone of the frozen dessert are usually expressed using a flavor, a colorant, or the like. However, it is difficult to faithfully reproduce the flavor peculiar to the flavoring material with a flavor, and the flavor is inevitably artificial. In particular, food powders such as bean paste and kinako are not only the flavor, but the tongue of the powder is an important factor of the taste, but when these food powders are added to the frozen dessert mix and freezing, along with the flavor of the powder, There was a problem that the tongue peculiar to the powder was lost. In addition, although the colorant can express a vivid color tone, it has not been in line with the recent natural consciousness of consumers.

[0003] To solve this problem, cocoa powder is attached to the surface of the frozen dessert. However, the powder adheres to the wrapping paper or absorbs moisture to deteriorate the appearance of the frozen dessert. However, there is a drawback that spills during eating may stain the hands and clothes of the eater.

Further, as another method, for example, Japanese Patent Application Laid-Open
As disclosed in JP-A-56985, attempts have been made to add flavor ingredients in a powdered state to frozen desserts. In this method, powdered alcohol obtained by pulverizing various alcoholic beverages is added to a frozen dessert mix after freezing and freeze-cured to obtain a frozen dessert containing powdered alcohol therein. However, in this case, during storage of the frozen dessert, there is a problem that the powder alcohol absorbs and dissolves and the presence of the powder disappears, and the storage stability of the frozen dessert is deteriorated. In addition, since the flavor is limited to those containing alcohol, versatility is poor.

[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 food powder having a characteristic flavor and tongue for a long period of time. holding inherent while, moreover to provide a good cold sweets storage stability.

[0006]

The purpose of the SUMMARY OF THE INVENTION may, food powder containing oil fat than 0.5 wt%, a frozen dessert comprising a powder state, is manufactured by the following steps
Achieved by frozen dessert . (1) A step of bringing the frozen dessert mix into a semi-frozen state. (2) A step of adding a food powder containing 0.5% by weight or more of fats and oils to the semi-frozen frozen dessert dough to obtain a food dessert frozen dessert dough. (3) The surface of the frozen dessert dough containing the food powder is reduced within 2 seconds.
A step of rapidly freezing to 13 ° C. or lower.

That is, the present inventors have studied a method of maintaining the original flavor and texture of food powder in frozen desserts for a long period of time. As a result, fats and oils in food powder were reduced to 0.1%.
A food powder containing 5% by weight or more is added to the frozen dessert dough in a semi-frozen state after freezing, and the surface of the frozen dessert dough is rapidly frozen so as to be -13 ° C or less within 2 seconds. Without absorbing moisture, the powder is kept in the frozen dessert as it is, maintaining the unique flavor and tongue of the powder without losing it, and the powder is covered with the frozen dessert dough, so the powder is on the frozen dessert surface Even if it appears, it has been found that a frozen dessert that does not fall off or absorb moisture, is easy to eat, and has a good appearance can be obtained.

Next, the present invention will be described in detail. First, the food powder used in the present invention contains at least 0.5% by weight (hereinafter referred to as "%") of fats and oils. In particular,
Examples include kinako, matcha, bleached bean paste, cocoa powder, cinnamon powder, sweet potato powder, potato powder and the like, and these may be used alone or in combination of several kinds. Among them, poorly water-soluble food powders (kina powder, matcha, bleached bean paste, cocoa powder, cinnamon powder, etc.) are particularly suitable in terms of preventing moisture absorption. Also,
In addition to the above-mentioned food powder derived from a natural product, a food powder whose fat content has been adjusted to 0.5% by weight or more in advance may be used.

Next, the frozen dessert dough of the present invention is not particularly limited, and is prepared such as ice cream, sherbet, mousse, jelly, rice cake, fertilizer, shaved ice, marshmallow, etc. so that it can be eaten under freezing. Anything may be used, and it may be prepared according to a conventional method.

Next, the frozen dessert of the present invention can be produced, for example, as follows. First, a frozen dessert mix is prepared according to a conventional method. As a raw material, ice cream, sherbet, or the like may be appropriately selected and used. Next, the obtained frozen dessert mix is made into a semi-frozen state. As a method for making the semi-frozen state, an appropriate method such as freezing with a frozen dessert or blowing or mixing a refrigerant such as liquid nitrogen, dry ice, or ice may be used. In the semi-frozen state, it is desired that the temperature of the frozen dessert mix is -10 to 15C, more preferably -8 to 0C.

Next, the food powder is added to the semi-frozen frozen dessert mix prepared as described above to obtain a frozen dessert dough. As for the method of addition, the mixture may be added as it is, stirred and dispersed throughout, or may be filled in the center of the frozen dessert mix. As a device used at the time of addition, various feeding devices such as an extruder, a fruit feeder, and a fixed-rate feeding pump may be used alone or in combination as appropriate.

Next, the frozen confectionery material of the present invention is obtained by filling the frozen confectionery material obtained as described above into a container or a mold and rapidly freezing it. Then, it is desirable that the surface of the frozen dessert is at least −2 ° C. or less at the time of finishing the quick freezing in order to prevent moisture absorption of the food powder. In the present invention, it is particularly desirable to set the conditions for quick freezing such that the surface of the frozen dessert dough is -13 ° C or lower, preferably -15 ° C or lower within 2 seconds. That is, under such conditions, the moisture absorption of the food powder is more effectively prevented, and the texture of the frozen dessert is improved. Examples of the method of quick freezing include a method of bringing into contact with a refrigerant such as liquid nitrogen and dry ice, and a method of using a quick freezer.

The frozen dessert obtained as described above contains food powder having a unique flavor and texture, such as kinako and bleached bean paste, in the frozen dessert while maintaining the particle shape. It is retained without moisture absorption or dissolution even after long-term storage. Therefore, at the time of eating, the flavor and texture unique to the food powder can be sufficiently enjoyed together with the frozen dessert.

[0014] Of the above-mentioned food powders, the kinako and the potato powders can be added to the frozen dessert mix after roasting in advance, so that a more fragrant aroma can be imparted to the frozen dessert. Rises to near the refrigeration temperature (4 ° C.). In addition, the temperature of the frozen dessert mix rises even when the frozen dessert mix stays for a certain period of time due to the occurrence of a trouble during production or the like. For a normal frozen dessert mix, due to the above factors, once the temperature of the frozen dessert mix rises after freezing, during cooling and hardening, ice crystals grow excessively, resulting in a jerky and unpleasant frozen dessert. . However, in the present invention, since the food powder containing 0.5% or more of fats and oils is added to the frozen dessert mix after freezing, even if the frozen dessert mix whose temperature has risen once is cooled and hardened, the food powder remains iced. Since it acts as a crystal growth inhibiting component, it becomes a frozen dessert with a smooth and soft texture.

Further, the frozen dessert of the present invention may be a combination of a frozen dessert dough containing food powder and a frozen dessert dough having another composition. For example, as shown in FIG. 1, it is preferable to form a combined frozen dessert 5 in which a food material serving as a core material is coated with a frozen dessert dough containing a food powder, in that the flavor and texture of the food powder can be more enjoyed. In FIG. 1, 1 is a core material made of an edible material, 2 is a frozen dessert layer containing a food powder 3 integrally formed on the outer periphery of the core material 1, and 4 is a wooden stick.

The above core material can be obtained, for example, as follows. That is, as shown in FIG.
A frozen dessert dough 1a such as ice cream prepared in advance is filled in a mold 11 immersed in a refrigerant 12. Then, the tip of the stick 4 is inserted into the frozen dessert dough 1a (FIG. 2).
(B)) In this state, the frozen dessert dough 1a is frozen and removed from the mold 11 to obtain the core material 1 (FIG. 2 (C)).

In the above example, the core material 1 is formed of frozen dessert dough 1a such as ice cream, but is not limited thereto. For example, sponge cake, biscuit, candy, chocolate, marshmallow, gummy candy, jelly , Mousse, bavarois and other confectionery, bean jam, jam, sauce, pulp, fruit juice and other fillings, rice cake, fertilizer, bread,
Food materials such as snacks that are edible and become non-fluid under freezing may be used. The above raw materials may be used alone or in combination of several kinds. In addition, the combination may be performed by mixing, laminating, or arbitrarily combining.

When using ice creams as the core material 1, it is preferable to use one having an overrun in the range of 0 to 150%. 150% overrun
If it exceeds 300, the strength as a core material tends to be weak.

Further, the core material is preferably set to have a surface temperature of 15 ° C. or less when immersed in the ice confectionery bath. Immersion is preferred. In particular, when the surface of the core material 1 is cooled to −13 to −15 ° C. and immersed in a frozen dessert bath, the binding power between the core material 1 and the frozen dessert layer 2 becomes strong and the frozen dessert layer is not easily peeled off, which is preferable.

On the other hand, the frozen dessert layer 2 covering the outer periphery of the core material 1 is a frozen dessert dough containing the above-mentioned food powder 3. First, after preparing the frozen dessert dough 2a to which the food powder is added by the above-described method, as shown in FIG.
Housed inside. Next, after the core 1 is immersed in the ice confectionery bath 13 for a predetermined time, the core 1 is pulled up and the ice confectionery dough 2a is adhered to the outer periphery of the core 1 to form a ice confectionery layer, which is immersed in a liquid nitrogen bath. The frozen dessert dough 2a on the surface is rapidly frozen to form the frozen dessert layer 2 so that the combined dessert 5 shown in FIG.
Get.

The surface of the frozen dessert layer 2 depends on the type and composition of the frozen dessert dough 2a and the state of ice crystals in a semi-frozen state.
It can be in a smooth state or a random uneven state. That is, when the surface of the frozen dessert layer 2 is to be smooth, the frozen dessert dough 2a may be an ice cream dough having a large amount of solids and fats and oil crystals may be prevented from agglomerating and growing after freezing. At this time, as the composition of the frozen dessert dough, it is preferable to set the solid content in the frozen dessert dough to 25% or more, or to set the fat or oil content to 3% or more. When the surface of the frozen dessert layer 2 is to be in a random irregular state, a frozen dessert dough such as sherbet or lacto ice having a low solid content or a low milk component is used. After freezing, the frozen dessert dough 2a is temporarily stored to grow ice crystals. , After aggregation,
What is necessary is just to make it redistribute. At this time, the frozen dessert dough preferably has a solid content of less than 30%, more preferably less than 25%, or a fat content of less than 3%.

When producing the above-mentioned combined frozen dessert,
For example, an apparatus disclosed in JP-A-5-130833 is preferably used. That is, by using the above-described apparatus, after the core material is covered with the frozen dessert dough 2a, the quick freezing process can be performed in a small space.
The effect of preventing moisture absorption of the food powder in (a) can be further enhanced, and the surface of the frozen dessert layer 2 can be finished into a desired shape.

[0023]

As described above, the frozen dessert of the present invention utilizes, in the frozen dessert dough, a food powder containing 0.5% by weight or more of fats and oils in the frozen dessert dough. Since it is added and further rapidly frozen, it can be included in the frozen dessert for a long time while maintaining the particle shape of the food powder, and it is possible to obtain a frozen dessert having a unique flavor, texture, and color tone of the food powder. I can do it. Further, since the food powder particles are covered with the frozen dessert dough, the powder does not spill out during eating, so that the dessert can be made easy to eat. Further, in the method for producing frozen dessert of the present invention, the food powder is added to the frozen dessert dough and then rapidly frozen, so that the effect of preventing the food powder from absorbing moisture can be further enhanced. Further, even in the case of a frozen dessert mix whose temperature has been once increased, the food powder acts as an ice crystal growth inhibiting component, so that a soft dessert can be obtained with a soft and smooth texture.

Next, the present invention will be specifically described based on examples. <Example 1> Raw materials having the composition shown in Table 1 were mixed, sterilized by heating, and cooled to prepare a frozen dessert mix. This frozen dessert mix was passed through an ice cream freezer to prepare a semi-frozen vanilla ice cream at 50% overrun at -5 ° C. Then, 100 parts by weight of this ice cream was dispersed and mixed with 10 parts by weight of matcha, then filled into a cup, and rapidly frozen (20 minutes) in a freezer tunnel at -40 ° C to obtain a frozen dessert containing matcha powder. In the obtained frozen dessert, the matcha is dispersed in the frozen dessert in a powder state, and although the matcha, the taste, and the aroma are easily deteriorated by heating, the original aroma and taste (flavor) of the matcha is used. And a color tone, and the flavor was much better than that of matcha ice cream using a fragrance. <Comparative Example 1> The same procedure as in the example was performed except that the matcha tea of the example was mixed with other frozen dessert mix raw materials and sterilized by heating.
The obtained frozen dessert had a yellowish-brown color, lost the aroma peculiar to matcha, and was inferior in both flavor and appearance.

[0025]

[Table 1]

Example 2 Frozen dessert mix 80 of Example 1
The cc was directly filled in a mold, and frozen with a wooden flat bar inserted therein to prepare a core material of vanilla ice cream. Next, aside from the core material, a vanilla ice cream with an overrun of 30% was prepared in the same manner as in Example 1, and 20 parts by weight of kinako (passed through a screen of 0.5 to 4 mm) with respect to 100 parts by weight of ice cream Was mixed and dispersed. The ice cream containing the mushrooms was stored in a frozen dessert bath while being kept at -5 ° C., and the core material was immersed in the bath for 2 seconds, then pulled up and immersed in a liquid nitrogen bath for 2 seconds. The surface temperature was lowered to −20 ° C. to perform quick freezing, and a frozen dessert in which the periphery of the core was covered with a frozen dessert layer containing kinako was obtained. Although the obtained frozen dessert had an appearance as if the flour had directly adhered to the surface of the dessert, the flour did not fall off during eating and was easy to eat. In addition, the unique flavor (fragrant aroma) and texture of the kinako were felt, and the flavor was also good. Also, after storing this frozen dessert at -20 ° C for one month, the kinako flour did not absorb moisture, the particle state was maintained, and the appearance was good.

[Brief description of the drawings]

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

FIG. 2 is an explanatory view showing a preparation process of a core material used for the frozen dessert of FIG. 1;

FIG. 3 is an explanatory view showing a part of the manufacturing process of the frozen dessert of FIG. 1;

[Explanation of symbols]

 Reference Signs List 1 core material 1a frozen dessert dough 2 frozen dessert layer 2a frozen dessert dough 3 food powder 4 stick 5 combination frozen dessert 11 mold 12 refrigerant 13 cold dessert bath

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A23G 9/02 A23G 9/04

Claims (1)

(57) [Claims] The method according to claim 1 Powders containing oil over 0.5 wt%, a frozen dessert comprising in a powder state, the following steps
A frozen dessert made from more . (1) A step of bringing the frozen dessert mix into a semi-frozen state. (2) 0.5% fat or oil is added to the above-mentioned semi-frozen frozen dessert mix.
A step of adding a food powder containing at least weight% to make frozen dessert dough. (3) A step of rapidly freezing the surface of the frozen dessert dough so that the surface temperature becomes −13 ° C. or less within 2 seconds.