JP3445251B2 - Manufacturing method of soft frozen dessert even in frozen storage condition - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention is almost immediately after the production even if the frozen storage period at -18 ° C. or lower is prolonged or the freezing rate of frozen dessert increases after passing through a quick-freezing device at -30 ° C. or lower. The hardness can be maintained, and the product temperature of frozen desserts stored in the freezer is
The present invention relates to the production of frozen desserts that can be quickly scooped with a spoon or an ice cream disher even at -18 ° C or lower, and have higher eating habits than conventional frozen desserts.

[0002] In this specification, frozen dessert refers to ice cream, ice milk, lacto ice, and frozen desserts as defined in Decree No. 52 of the Ministry of Health and Welfare "Ministerial Ordinance Concerning Ingredient Standards for Milk and Dairy Products" on December 27, 1964. It is a general term and is a value by weight unless otherwise specified, such as the particle size distribution of bubbles.

In the present specification, the hardness of frozen dessert is 180.
Frozen dessert cups of ml capacity (40 mm in depth) were packed densely with frozen desserts, and after curing and / or freezing storage, a pressure-sensitive jig with a rheometer manufactured by Fudo Kogyo Co., Ltd .; Pointed), pressurization speed; 15 mm / sec
When inserting 40mm into a frozen dessert, the maximum resistance that appears is k
It is represented by g.

[0004]

2. Description of the Related Art Generally, frozen desserts are classified into ice creams and frozen desserts, and ice creams are further classified into ice creams, ice milks and lacto ices according to milk fat and non-fat milk solid content. Ice creams are generally milk fat, vegetable fats or oils, or a mixture of these fats and oils 3 to 20%, non-fat milk solids 3 to 12%, and sugars 8 to 20.
%, Other small amounts of stabilizers, emulsifiers, pigments, etc.
Including fragrances. 1 overrun on sterilized frozen dessert ingredients
It is produced by freezing in a continuous or batch freezer, then filling and curing in a container while adjusting it to an arbitrary value of 60% or less, preferably 150% or less.

In the process of manufacturing frozen desserts, the creaminess, the cooling sensation, the sweetness, the melting degree in the mouth, the smoothness, the hardness, etc. of ice creams are comprehensively expressed depending on the manufacturing conditions such as the mixing ratio of raw materials, freezing and hardening. The flavor is determined.

Agglomerated aggregates of fat globules contained in frozen desserts form a tissue skeleton together with ice crystals and other solids. It is known that the strength of the tissue affects the dryness and melting of the mouth of the ice cream.

Frozen desserts are classified by composition, air content,
It is further classified into various types according to the shape and flavor of the container to be filled. The flavor of such frozen desserts is creamy,
It is characterized by chilliness, sweetness, texture, etc. Among them, the soft texture is one of the most important frozen dessert flavors.

[0008] In recent years, the number of consumers who prefer soft-serve ice cream such as soft-serve ice cream and gelato sold in a corn or container at the store has been increasing, while the consumption of general frozen desserts is decreasing. . Generally, frozen dessert lovers tend to demand a soft texture because conventional frozen desserts are hard and have poor eating habits. Factors that give the soft texture of frozen desserts include the ingredients to be blended, the overrun, the manufacturing method, and the product temperature at the time of eating. General frozen desserts, except for products sold at relatively high temperatures such as soft serve ice cream and gelato,
It is stored below -18 ° C, stored in a showcase at -15 to -25 ° C and sold, and consumed at -12 to -18 ° C.

Attention is paid to blended raw materials as a method for imparting a soft texture to frozen desserts at a freezing temperature of −12 to −18 ° C. where frozen desserts are usually consumed, and sugars, salts and alcohols are used as raw materials for frozen desserts. Examples of the method include a method in which the freezing point of the frozen dessert raw material is lowered, the freezing rate does not increase even when stored frozen, and the skeleton of the frozen dessert tissue is softened by ice crystals.

Such a method utilizing the freezing point depressing action of the above-mentioned added components has a difference in action and effect depending on the molecular weight of the substance added to the frozen dessert raw material. For example, when sugar is used, it is smaller than starch syrup having a large molecular weight. Sucrose and fructose have a greater effect, and also have similar effects to salts and alcohols.By adding such a component having a small molecular weight to a frozen dessert raw material, a soft texture can be imparted to the frozen dessert. It is being done.

However, the addition and use of such sugars or the like to the frozen dessert raw material may seriously affect the flavor and sweetness of the frozen dessert, and in order to give the frozen dessert a sufficiently soft texture, It is necessary to use a lot of sugars, and it tends to fall into excess sweetness. If you use too much salt or alcohol,
Since the flavor of frozen desserts is significantly impaired, its use is limited except for some sugar alcohols. If the freezing rate is low, huge ice crystals are likely to be generated during frozen storage, and the texture of the frozen dessert is often deteriorated.

In addition to the method of adding various components having a high freezing point lowering effect to the frozen dessert raw material, in the production method, the frozen dessert discharged from the freezer is kneaded in an environment where the temperature does not rise (for example, two connected consecutive machines are connected). In the freezer, after freezing in the first cylinder, kneading while keeping cool in the second cylinder) etc. are introduced. However, although the prepared frozen dessert has a soft texture for several days after frozen storage, it gradually hardens and becomes hard like a general frozen dessert. There is also a method of increasing the overrun to give the frozen dessert a soft texture. However, if an excessive overrun is applied beyond the range of a normal overrun, the intended texture of the frozen dessert is significantly deteriorated, and thus it is difficult to adopt.

[0013]

In view of the state of the art as described above, the present invention is to be soft even after long-term frozen storage and to be easily scooped with a spoon, ice cream disher or the like immediately after taking out from the freezer. It was made for the purpose of developing a new system for producing frozen desserts.

[0014]

SUMMARY OF THE INVENTION The present invention has been made to achieve the above object, and the present inventor relates to a method for producing a soft frozen dessert in order to solve the problems relating to the frozen dessert described above. As a result of repeated studies, ice crystals produced in the frozen dessert raw material by adding a part or all of liquid sugar as a coating agent that is difficult to freeze even if it is stored frozen in the freezing process in the frozen dessert manufacturing process When the ice-crystal is coated, even if the ice-crystal grows during frozen storage, formation of a continuous layer and / or blocking of the ice-crystal is inhibited by the coating component that is difficult to freeze, and the soft tissue can be maintained even in the frozen-storage state. He found out that, and completed the manufacturing method for soft frozen desserts even in the frozen storage state.

In the present invention, the frozen dessert raw material usually contains a monosaccharide represented by fructose or sucrose or an oligosaccharide having 2 to 10 monosaccharides bonded thereto, which has a high freezing point lowering effect and a high solubility. For example, it was discovered that frozen desserts with a soft texture can be produced with any composition, and it is not necessary to add components having a freezing point lowering effect such as sugars, salts, and alcohols to frozen dessert raw materials, and the frozen desserts can be stored at a freezing temperature. However, they have completed a method for producing a frozen dessert having a soft texture and a good flavor.

As described above, according to the present invention, when a sugar that can be prepared into a high-concentration sugar liquid that does not freeze even in a frozen storage state is present in a frozen dessert raw material, this is used as a coating agent to produce a frozen dessert using a freezer. It is based on the basic technical idea and further studies other processes, equipment, materials, manufacturing processing conditions, etc., and organically combines them. As a freezer, two or more cylinders are connected. In addition to the continuous freezer described above, a batch freezer can be used. According to the present invention, for example, the following excellent frozen dessert manufacturing method is provided even under frozen storage.

In the frozen dessert manufacturing method, the first cylinder of two continuous freezers frozen gives an overrun of 160% or less, preferably 150% or less,
Cool to 4 ° C or lower, preferably to -7 ° C or lower. In the step of transferring the cooled frozen dessert raw material to the second cylinder directly or via a booster pump, the coating agent is injected in proportion to the flow rate of the frozen dessert raw material. The second cylinder provides a soft frozen dessert production process even under frozen storage, which is characterized by coating the ice crystals generated in the frozen dessert ingredients with proportionally injected ingredients by the kneading effect of a dasher (scraping stirrer). To do. A similar manufacturing method is possible by using a frozen dessert extruder that can be frozen instead of the second cylinder.

If a device capable of preliminarily cooling and adding the coating agent below the frozen dessert raw material immediately before the coating agent is added is used, a continuous kneading device which is difficult to freeze can be used instead of the second cylinder or the extruder for frozen dessert. Even if it is used, frozen desserts can be produced in the same manner as in the preceding paragraph.

The present invention can also be applied to a batch freezer, and in the method for producing a frozen dessert, the frozen dessert raw material is put into the batch freezer and stirred with a dasher to cause an overrun of 160% or less, preferably 150% or less. While applying, cool to below the specified temperature. Thereafter, a coating agent is added at a prescribed ratio to the mix, and the ice crystals generated in the frozen dessert raw material are coated by the kneading effect of stirring with a dasher, which is a method for producing a soft frozen dessert even under frozen storage. Is provided.

[0020]

BEST MODE FOR CARRYING OUT THE INVENTION Next, the present invention will be described in more detail. In the frozen dessert manufacturing method which is soft even under frozen storage of the present invention, other steps except the freezing step, that is, preparation of the frozen dessert raw material before the freezing step, sterilization, aging (aging) steps, and containers after freezing Each of the steps of filling, hardening, and frozen storage can be carried out by a conventional method. In the freezing process, frozen dessert raw materials at around 5 ° C that have been matured are generally transferred to a freezer, water is rapidly frozen, and at the same time an appropriate amount of air is mixed to give an overrun, and ice crystals generated by partial freezing. The process of uniformly dispersing fat particles, air bubbles and the like in the frozen dessert raw material to prepare the texture is the most important step for giving the quality of the frozen dessert.

This freezing step can be carried out by using a freezer having two cylinders and connecting the cylinders in series when a continuous freezer is used. When using a continuous freezer with only one cylinder, use one with two freezers connected in series, or one with a freezer outlet for a frozen dessert connected to the continuous freezer outlet with one cylinder. To be done. As the continuous type freezer, a commercially available type, which can change the dasher rotation, detect the cylinder internal pressure, and can be automatically operated, is suitable. In the case of using an extruder for frozen desserts, an apparatus capable of freezing frozen desserts in the kneading process is preferable, but it can be used as long as it is provided with a refrigeration facility capable of absorbing the heat generated by the extrusion. However, since it is difficult to give an overrun to the frozen dessert raw material by using the extruder for frozen dessert, the first cylinder cannot be replaced. In this freezing step, the frozen dessert raw material is transferred to a freezer at around 5 ° C., air is blown while cooling the frozen dessert raw material with the first cylinder, and the overrun is 160% or less, preferably 150% or less, that is, 0 to 150%. Adjust to a specified value within the range.

If there is no device other than a continuous freezer having one cylinder that can knead frozen dessert ingredients while freezing, if there is a device that can continuously knead frozen dessert ingredients, It is possible to produce soft frozen desserts even under frozen storage. As a kneading device that can be applied, a mono pump or the like can be used. In this freezing step as in the preceding paragraph, the frozen dessert raw material is transferred to the freezer at around 5 ° C., air is blown while cooling the frozen dessert raw material with the first cylinder, and the overrun is 160% or less, preferably 150% or less, that is, 0 to Adjust to a predetermined value in the range of 150%.

In the freezing process, when a batch freezer is used, the dasher rotation can be varied, and a coating agent can be added during or after freezing, and after the addition, the frozen dessert raw material can be added. It is carried out using a batch freezer capable of kneading the coating agent. As long as the device meets the above requirements, any commercially available device is applicable. In this freezing process, the frozen dessert raw material that has been matured is put into a freezer at about 5 ° C. and frozen. It is difficult to control overrun except for some models, unlike the continuous system, and it is generally necessary to lengthen the freezing time when lowering the overrun.

The temperature of the frozen dessert raw material gradually decreases in the freezing process. In the production method of the present invention, the temperature before addition of the coating agent is about -4 ° C or lower, preferably -7 ° C.
It needs to be frozen to lower temperature. As is clear from the test example, when the coating agent is added at a temperature higher than this temperature, when the coating agent is a sugar solution, it is rapidly diluted with unfrozen water, the freezing point rises, and the effect disappears. Therefore, the coating agent needs to cure the frozen dessert raw material to a level at which it is not affected by dilution with unfrozen water and at a level at which the coating agent is not excessively dispersed. When frozen, frozen desserts are
Since the freezing rate and hardness differ depending on the raw material composition even at the same temperature, it is necessary to specify the freezing temperature when adding the coating agent for each product type.

Ice crystals can be coated by using a low melting point oil or fat as the coating agent. However, since fats and oils handled as foods are solidified even at a temperature of -15 ° C or lower even in a fractionated product, the frozen desserts of the type frozen and stored at such a temperature, that is, a temperature relatively higher than that of ordinary frozen desserts. In the case of manufacture, the low melting point oil and fat can be used as a coating agent.

The lower the temperature at which the coating agent is added, the more preferable the result obtained. However, the temperature at which a frozen dessert ingredient having a normal composition can be cooled is normally -8 ° C in a continuous freezer and -12 ° C in a batch freezer, depending on the device, but if it is lower than this, it becomes difficult to discharge the frozen dessert ingredient from the freezer. However, it is not desirable because the kneading after adding the coating agent becomes difficult and the coating takes time.

The overrun before adding the coating agent is
It is appropriately determined depending on the type of frozen dessert to be manufactured. However, in general, when the overrun exceeds 170%, the texture is deteriorated, and it is difficult to produce a desired frozen dessert. Therefore, it is necessary to adjust it to 170% or less, but if it is 160% or less, there is a problem in texture, but the desired purpose is sufficiently achieved, and particularly if it is 150% or less, a better result is obtained. . When a batch freezer is used, overrun control is difficult except for some models, but it tends to be low, and it does not exceed 160% to 150%.

One of the important matters in the production method of the present invention is to knead the frozen dessert raw material without adding overrun after adding the coating agent. For kneading, when using a continuous freezer, a second cylinder or a frozen dessert extruder that can be frozen can be used. If there is a device that can add the coating agent by previously cooling it to below the frozen storage temperature of frozen dessert, use a device that can continuously knead even if it is difficult to freeze, instead of the second cylinder or the extruder for frozen dessert. Thus, soft frozen desserts can be produced even under frozen storage. In the case of a batch freezer, after adding the coating agent, knead continuously.

The higher the addition rate of the coating agent, the softer the product obtained during frozen storage. However, if it exceeds 25%, the hardness of the finished frozen dessert will not be uniform, and even if the kneading time is lengthened in an attempt to make it uniform, it becomes difficult to maintain the physical properties that affect the commercial value such as the generation of churning particles. Therefore, the addition rate of the coating agent is preferably 25% or less, and more preferably 20% or less.

The coating agent is a high-concentration sugar solution that does not freeze even in a frozen storage state. As a saccharide, it can be dissolved at a level at which it does not freeze even at -18 ° C or lower, preferably -20 ° C or lower, and crystal precipitation does not easily occur. Or a combination of 2 to 15 monosaccharides, preferably 2 to 10 monosaccharides, is used in combination. The concentration of the sugar solution is not particularly limited, but it is good to have a high concentration of 25% or more, preferably 35 to 85%, more preferably 40 to 8%.
It is better to use a high concentration sugar solution of about 0%.

As the monosaccharides, hexoses such as glucose, fructose, mannose and galactose; pentoses such as arabinose, xylose and ribose, and various monosaccharides are appropriately used. Also, as oligosaccharides,
Sucrose, lactose, maltose, isomaltose, trehalose, cellobiose, gentiobiose, raffinose,
Various oligosaccharides such as melezitose and stachyose are appropriately used. However, oligosaccharides are more difficult to crystallize as the sugar chain becomes longer, but they become thicker and more difficult to add as the temperature decreases, so disaccharides represented by sucrose, maltose, trehalose, isomaltose or monosaccharides having low crystallinity. (For example, fructose) is preferable, but not limited thereto.

According to the present invention, microscopically observing the state of ice crystal coating of frozen desserts, rather than individually coating the fine ice crystals, the coating agent and frozen dessert raw material are fine and irregular sandwiches. It has been observed that it is in the form of. The micrograph is shown in FIG. It is considered that such a structure is one of the factors that prevent the formation of a continuous layer of ice crystals generated during frozen storage and maintain the softness of the frozen dessert. It is expected that the coating agent will be diluted with unfrozen water contained in the frozen dessert raw material sandwiched between the coating agents. However, when such a structure is formed according to the present invention and then rapidly filled and cured in a cup or the like, the movement of unfrozen water becomes difficult and the amount of unfrozen water decreases, so that almost no dilution occurs. It's been found. However, if the freezing rate before the addition of the coating agent is too low or the viscosity is low, the sandwich structure is weakened or broken by the penetration of unfrozen water before the curing step, since it gradually hardens when stored frozen, In the present invention, various coating conditions are specified.

If the kneading time after coating is too long,
If the kneading energy is too high, the sandwich structure becomes too fine, and the ice crystals growing in the hardening step easily form a continuous layer against the coating agent, and are easily hardened during frozen storage. In addition, oils and fats agglomerate to cause churning, which tends to reduce the commercial value. If the kneading is insufficient, the release of the coating agent and the texture will be unpleasant. Therefore, the coating method needs to be properly standardized.For example, in the batch freezer, the kneading time after addition of the coating agent, and in the continuous freezer, the dasher rotation speed of the second cylinder is different for each frozen dessert product, and even for the same product, each device. It is necessary to set operating conditions. For example, in the case of a batch freezer, the kneading time is 1.5 to 5 minutes, preferably 2 to 4 minutes, more preferably about 2.5 minutes. Two cylinder dasher rotation speed is 100 rpm
As mentioned above, about 130 to 150 rpm is preferable, and 250r
pm is also acceptable.

In order to suppress heat generation in the kneading step, it is necessary to perform freezing while kneading after adding the coating agent. However, when freezing becomes excessive, ice crystals and crystals of added fat and oil grow during kneading, destroying the sandwich structure and reducing the coating effect, and thus freezing is undesirable, which is an antagonistic result. Compared to immediately before the addition of a normal coating agent, ± 2.3 ° C to ± 2.5 ° C
It is desirable to lower the temperature of the frozen dessert raw material within the temperature range, preferably within ± 2 ° C, but the discharge temperature higher than -5.0 ° C should be avoided. When the overrun is high,
From the viewpoint of maintaining shape retention, it may be better to lower the value, and it is necessary to specify for each type.

When using a kneading device which is difficult to freeze after adding the coating agent, it is necessary to cool the addition of the coating agent to suppress heat generation in the kneading step. When heat is generated, the ice crystals formed before adding the coating agent will melt,
Since it causes hardening gradually during frozen storage, it is necessary to suppress the temperature rise within 2.5 ° C, preferably within 2 ° C. It is essential that the temperature of the coating agent to be added be equal to or lower than the frozen dessert raw material just before coating, but in reality, the amount of the coating agent added is smaller than that of the frozen dessert raw material, and the heat capacity is smaller than the heat of fusion. It is desirable that the temperature is -18 ° C or lower, preferably -20 ° C or lower.

In the case of using a kneading device which is difficult to freeze as described above, it is desirable that the temperature of addition of the coating agent be below the frozen storage temperature from the viewpoint of suppressing heat generation. However, when using a kneading device capable of freezing, cooling is theoretically unnecessary. However, as shown in the test example,
In particular, if the temperature exceeds 11.5 ° C, a part of the ice crystals formed in the frozen dessert raw material will be dissolved immediately after the addition, and it will be easily hardened during frozen storage. Therefore, it should be avoided at 10 ° C, particularly 11.5 ° C or higher. Is.

By replacing a part of the sugar, which is a raw material for blending frozen desserts, with a sugar alcohol that does not affect the flavor and lowering the freezing point, a synergistic effect with the coating agent makes it soft even if it is frozen and stored for a longer period of time. It is possible to obtain a frozen dessert that can maintain the organization. However, when the replacement rate is high, the freezing rate is low, which causes the formation of coarse ice crystals and the flavor is apt to change, so the replacement should be done with caution. The sugar alcohol refers to all alcohols obtained by reducing aldehyde groups and ketone groups of sugars, and examples thereof include sorbitol, mannitol, inositol, maltitol, glycerol and the like.

When a frozen dessert is produced by a continuous freezer without adding a coating agent, the frozen dessert raw material frozen in the first cylinder is kneaded in the second cylinder without adding a coating agent, so that it is soft even at a freezing temperature. A method of manufacturing frozen desserts is introduced (Japanese Patent Laid-Open No. 11-1230).
49). However, as shown in the test example, compared with the disclosed conventional invention, the production method of the present invention according to the present application is harder to cure even after long-term storage and is significantly superior.

The frozen dessert thus produced always exhibits a hardness lower than that of the target frozen dessert, regardless of the production method.
In some cases, we also succeeded in obtaining soft frozen desserts with a hardness of 0.1 kg or less. Moreover, the frozen dessert according to the present invention has a large number of overruns of 160% or less, of which 150% or less, and is not only soft but also has an excellent texture originally possessed by frozen desserts such as ice cream. It is also outstanding in that it is well retained.

The frozen dessert thus produced by the production method of the present invention has a soft texture even when it is frozen and stored for a long period of time, and even immediately after being taken out from a showcase of a store or a home freezer. It can be easily scooped from the container with a spoon or ice cream disher, and does not contain an excessive freezing point depressant unlike conventional products, so a product with a good flavor can be obtained.

[0041]

TEST EXAMPLE The present invention will be described below based on a test example, but the present invention is not limited thereto.

[0042]

[Test Example 1] This test was conducted for setting the discharge temperature of the first cylinder when a soft frozen dessert is produced even in a frozen storage state using a continuous freezer. 1) Preparation of frozen dessert raw material The frozen dessert raw material for testing is skim milk powder (made by Meiji Dairy Co., Ltd.) 12.0.
2 parts, unsalted butter (Meiji Dairy Co., Ltd.) 7.54 parts, 45%
12.57 parts of fresh cream (manufactured by Meiji Dairy Co., Ltd.), 8.31 parts of fructose liquid (manufactured by Sanmatsu Kogyo Co., Ltd.), 1.8 syrup (manufactured by Sanmatsu Kogyo Co., Ltd.)
6 parts, an emulsion stabilizer (manufactured by Taiyo Kagaku Co., Ltd.) 0.52 parts, and a dye (manufactured by San-Ei Gen FFI Co., Ltd.) 0.01 parts by weight were added to 56.96 parts of fresh water, and after heating, uniformly mixed and dissolved, to 60 ° C After heating, two-stage homogenization (100 kg / cm ^{2 and} 40 kg / cm ² ) and sterilization at 85 ° C. for 15 seconds. Then, after quenching to 5 ° C., 0.21 part of vanilla essence (manufactured by Givaudan) was added and aging was performed for one day and night. Separately, white sucrose (Dainippon Meiji Sugar Co., Ltd.) was dissolved in 67% and the temperature was adjusted to -10 ° C.

The frozen dessert raw material for the target product is skim milk powder (Meiji Dairy Co., Ltd.) 11 parts, unsalted butter (Meiji Dairy Co., Ltd.) 6.9 parts,
45% fresh cream (Meiji Dairy Co., Ltd.) 11.5 parts, white sugar (Dainippon Meiji Sugar Co., Ltd.) 5.7 parts, fructose liquid (Sanmatsu Kogyo Co., Ltd.) 7.6 parts, starch syrup (Sanmatsu Kogyo Co., Ltd.) 1.7 parts, emulsion stabilizer (manufactured by Taiyo Kagaku Co., Ltd.) 0.48 parts, pigment (San-ei Gen FFI)
0.01 part was added to 54.92 parts of fresh water, heated and uniformly mixed and dissolved, and then heated to 60 ° C. and homogenized in two steps (100
kg / cm ^{2 and} 40 kg / cm ² ) and sterilize at 85 ° C. for 15 seconds. After that, after being rapidly cooled to 5 ° C., 0.19 parts of vanilla essence (manufactured by Givaudan) was added and aged overnight. 67% sucrose solution 8.5 to 91.49 parts of frozen dessert raw material for trial production
When 1 part is mixed, it becomes the same composition as the frozen dessert raw material for the target product.

2) Hardness measuring method The hardness of the frozen desserts is determined by closely packing the frozen desserts in a 180 ml capacity (40 mm depth) cup for frozen desserts, and curing and / or freezing and storing them in a constant temperature freezer at -18 ° C for 12 hours before measurement. Tempering, and pressure-sensitive jig with a rheometer manufactured by Fudo Kogyo;
3.0 mmφ (the tip is sharpened at an apex angle of 33 degrees), pressurizing speed; The maximum resistance force that appears when inserting 40 mm into a frozen dessert at 15 mm / sec is expressed in kg. As another example of the hardness of foods measured by the same apparatus, the hardness of unsalted butter tempered at 5.0 ° C. is about 1.0 kg. The measuring range of the device is 0.0 to 2.0 kg. If the hardness exceeds 2.0 kg, the measurement will stop at 2.0 kg.
The hardness was calculated by multiplying g) by [40 / (length of pressure-sensitive jig penetrated into frozen dessert, unit: mm)].

3) Test method APV Kurepaco WS-204GS type (having 2 cylinders) continuous freezer was fed with the frozen dessert raw material having the above-mentioned composition at 100 L / hr, and overrun 40
% In the first cylinder while controlling to 3% to -8 ° C
After cooling to, just before transferring to the second cylinder, this frozen dessert raw material 9
A 67% sucrose solution cooled to -10 ° C was proportionally injected to 1.49 parts at a ratio of 8.51 parts, and the second confectionery temperature at the outlet of the second cylinder was adjusted to the same as that at the outlet of the first cylinder.
Knead while freezing with a cylinder. The frozen dessert at the outlet of the second cylinder is collected in a 180 ml capacity (40 mm depth) cup for frozen dessert, cured for 1 hour or more in a blast freezer at -40 ° C, and then stored in a freezer at -20 ° C for the hardness measurement method. The hardness was measured accordingly. The trial production of frozen desserts for the target products was based on the conventional method except for the freezing temperature.

4) Test Results Table 1 shows the test results. As is clear from this table, when compared at the same temperature, the hardness of the frozen dessert produced by the production method of the present invention was significantly lower than that of the target product, and it was revealed that the frozen dessert was soft even under frozen storage. However, frozen desserts below -5.0 ° C were not desirable because they gradually hardened during frozen storage and had a hardness close to that of the target product, but it was confirmed to be effective for frozen storage for a relatively short period of time.
Further, it was difficult to discharge the frozen dessert raw material at a temperature below -8 ° C. From such a situation, when the discharge temperature from the first cylinder is in the range of -5 to -8 ° C, soft frozen desserts can be produced even if frozen and stored, and particularly at -7 ° C or less, the preservability is remarkably improved. I understand. It should be noted that results similar to the present test results were obtained for frozen desserts containing other raw materials.

[0047]

[Table 1]

[0048]

[Test Example 2] This test was conducted to examine the effect of overrun of the first cylinder when producing a soft frozen dessert using a continuous freezer even in a frozen storage state. 1) Preparation of frozen dessert raw material, 2) Hardness measuring method was in accordance with Test Example 1.

3) Test Method APV dessert WS-204GS (holding two cylinders) continuous freezer manufactured by Krepaco Co. was supplied with frozen dessert raw material having the same composition as in Test Example 1 at 100 L / hr, and various overruns were changed. While cooling to -7.0 ° C in the first cylinder, the frozen dessert raw material 91.4
To 9 parts, a 67% sucrose solution cooled to -10 ° C was added to 8.5 parts.
It was proportionally injected at a ratio of 1 part, and kneaded while freezing in the second cylinder so that the frozen dessert temperature at the outlet of the second cylinder was -6.5 ° C. The frozen dessert at the outlet of the second cylinder was collected in a 180 ml capacity (40 mm depth) cup for frozen dessert, cured in a blast freezer at -40 ° C for 1 hour or more, and then stored in a freezer at -20 ° C, as shown in Test Example 1. The hardness was measured according to the hardness measurement method described above. The trial manufacture of frozen desserts for the target products was based on the conventional method except for overrun.

4) Test Results Table 2 shows the test results. As is clear from this table, when compared with the same overrun, it was revealed that the hardness of the frozen dessert produced by the production method of the present invention is significantly lower than that of the target product and that it is soft even under frozen storage. However, if the overrun exceeds 150%, especially 17
If it exceeds 0%, the tissue becomes spongy, does not have a chewy texture, and the texture is significantly deteriorated, which makes it difficult to make a product. From such a situation, it has been found that when the overrun of the first cylinder is 170% or less, preferably 160% or less, more preferably 150% or less, it is possible to manufacture a frozen dessert of a predetermined quality. It should be noted that results similar to the present test results were obtained for frozen desserts containing other raw materials.

[0051]

[Table 2]

[0052]

[Test Example 3] This test was conducted to examine the effect of the temperature of the frozen dessert at the outlet of the second cylinder when producing a soft frozen dessert using a continuous freezer even in a frozen storage state. 1) Preparation of frozen dessert raw material, 2) Hardness measuring method was in accordance with Test Example 1.

3) Test Method APV dessert WS-204GS type (holding two cylinders) continuous freezer manufactured by Kurepaco Co., Ltd. was fed with frozen dessert raw material having the same composition as in Test Example 1 at 100 L / hr to give an overrun of 40%. After cooling to -7.0 ° C in the first cylinder while controlling, the frozen dessert raw material 9
67% sucrose solution cooled to -3 ° C was proportionally injected to 1.49 parts at a ratio of 8.51 parts, and kneaded while variously controlling the frozen dessert temperature at the outlet of the second cylinder. The frozen dessert at the outlet of the second cylinder was collected in a 180 ml capacity (40 mm depth) cup for frozen dessert, cured in a blast freezer at -40 ° C for 1 hour or more, and then stored in a freezer at -20 ° C, as shown in Test Example 1. The hardness was measured according to the hardness measurement method described above.

4) Test Results Table 3 shows the test results. As is clear from this table, the hardness at the outlet of the second cylinder is 2.0 ° C or higher, especially 2.5 ° C or more lower than that of the first cylinder, the hardness is remarkably increased, and conversely 2.5 ° C or higher, In particular, it became significantly harder even if the temperature became higher than 3.0 ° C. Even if the temperature at the outlet of the first cylinder was changed, results similar to the results obtained this time were obtained, but when the temperature at the outlet of the second cylinder was −4.5 ° C. or higher, particularly higher than −5 ° C., the curing tendency was high. It was

[0055]

[Table 3]

[0056]

[Test Example 4] This test was conducted to examine the possibility of production depending on the difference in the average melting point of the raw fats and oils when producing a soft frozen dessert using a continuous freezer even in a frozen storage state. 1) Raw materials for frozen desserts are milk fat (unsalted butter and 45% cream, both are manufactured by Meiji Dairies Co., Ltd., average melting point: 33 ° C.), fractionated vegetable oils (manufactured by Fuji Oil Co., average melting point). 27 degrees C and -15 degrees C) were used. When using fractionated fats and oils, non-fat milk solids equivalent to the use of milk fat were strengthened with skim milk powder (manufactured by Meiji Dairy Co., Ltd.), and fresh water was further added to adjust the concentration and component composition. The blended raw materials other than fats and oils and the preparation method were in accordance with Test Example 1. 2) The hardness measurement method was also in accordance with Test Example 1.

3) Test method APV Kurepaco WS-204GS type (holding two cylinders) continuous freezer was used, and each frozen dessert raw material was charged with 100
It is supplied at L / hr and cooled to -7.5 ° C in the first cylinder while controlling overrun to 60%, and immediately before being transferred to the second cylinder, 91.49 parts of this frozen dessert raw material,
67% sucrose solution cooled to -10 ° C was proportionally injected at a rate of 8.51 parts, and kneaded while controlling the temperature of the frozen dessert at the outlet to -4.0 to -7.0 ° C. The frozen dessert at the exit of the freezer is 18
Collect in a 0 ml volume (40 mm depth) cup for frozen desserts,
After curing for 1 hour or more in a blast freezer at 40 ° C, -2
It was stored in a freezer at 0 ° C., and the hardness was measured according to the hardness measuring method shown in Test Example 1.

4) Test Results Table 4 shows the test results. As is clear from this table, the hardness of the frozen dessert of the present invention was remarkably lower than the hardness of the target frozen dessert, although the hardness varied depending on the average melting point of the raw material fat. For frozen desserts containing other ingredients,
Results close to the test results obtained this time were obtained.

[0059]

[Table 4]

[0060]

[Test Example 5] In this test, when a frozen dessert that is soft even in a frozen storage state is produced using a continuous freezer, when an extruder for frozen dessert is used instead of the second cylinder, production is possible depending on the kneading method. Was tested to find out. 1) Raw material composition of frozen dessert and 2) Hardness measuring method were in accordance with Test Example 1.

3) Test method APV Kurepaco WS-204GS type (holding two cylinders) continuous freezer to 100 parts of each frozen dessert material.
It is supplied at L / hr and cooled to -6.5 ° C in the first cylinder while controlling the overrun to 35%, and then part of it is in-house manufactured by Kurimoto Steel Co., Ltd. 2-axis extruder (KEX-
Frozen dessert extruder (model 50) was modified in-house for experiments (in-house conversion of twin screw and barrel into a dedicated cooling device. Germany Schroeder Ice Cream)
Immediately before transfer to Extruder VKBX65-1000-F type), the proportion of 67% sucrose liquid cooled to -10 ° C was proportional to 91.49 parts of this frozen dessert raw material immediately before transfer. The mixture was poured and kneaded while controlling the temperature of the frozen dessert at the exit of the extruder to -7.0 ° C.
The frozen dessert at the exit of the extruder has a capacity of 180 ml (depth 4
(0 mm) frozen dessert cup, cured in a blast freezer at -40 ° C for 1 hour or more, and then stored in a freezer at -20 ° C, and the hardness was measured according to the hardness measurement method shown in Test Example 1.

4) Test Results Table 5 shows the test results. As is clear from this table, the hardness of the frozen dessert at the outlet for the frozen dessert extruder was significantly lower than the hardness of the target frozen dessert. It should be noted that results similar to the present test results were obtained for frozen desserts containing other raw materials.

[0063]

[Table 5]

[0064]

[Test Example 6] This test was conducted to check whether or not the soft frozen dessert can be produced even in a frozen storage state by using a continuous freezer, when a mono pump is used in place of the second cylinder, and whether the production can be performed due to a difference in kneading method. Tested. 1) Raw material composition of frozen dessert and 2) Hardness measuring method were in accordance with Test Example 1.

3) Test method APV Kurepaco WS-204GS type (holding two cylinders) continuous freezer, 100 ingredients of each frozen dessert.
It is supplied at L / hr and cooled to -7.0 ° C in the first cylinder while controlling the overrun to 40%, and a part of it is transferred to a monopump (2NBL29 type manufactured by Hyojin Equipment Co., Ltd.) just before transfer. 67% sucrose solution cooled to -10 ° C was proportionally injected at a ratio of 8.51 parts to 91.49 parts of the frozen dessert raw material, and kneaded. The frozen dessert at the mono pump outlet is 180 ml in volume (depth 4
(0 mm) frozen dessert cup, cured in a blast freezer at -40 ° C for 1 hour or more, and then stored in a freezer at -20 ° C, and the hardness was measured according to the hardness measurement method shown in Test Example 1. The frozen dessert at the mono pump outlet was -5.2 ° C.

4) Test Results Table 6 shows the test results. As is clear from this table, the hardness of the frozen dessert at the outlet of the mono pump was significantly lower than that of the target frozen dessert. For frozen desserts containing other ingredients, results similar to this test result were obtained, and even with a kneadable device similar to a monopump, although there were some differences in softness, results similar to this test result were obtained. Was obtained.

[0067]

[Table 6]

[0068]

[Test Example 7] This test was conducted to examine the effect of the amount of the coating agent added when producing a soft frozen dessert using a continuous freezer even in a frozen storage state.

1) Frozen dessert raw material blending ratio for preparation test of frozen dessert raw material is skim milk powder (manufactured by Meiji Dairy Co., Ltd.)
7.02 parts, unsalted butter (made by Meiji Dairy Co., Ltd.) 7.54 parts,
4.57 parts of 45% fresh cream (Meiji Dairy Co., Ltd.), starch syrup (Sanmatsu Kogyo Co., Ltd.) 1.35 parts, sucrose (Dainippon Meiji Sugar Co., Ltd.) 25.0 parts, emulsion stabilizer (Tayo Kagaku Co., Ltd.) ) 0.52
Parts, dye (manufactured by San-Ei Gen FFI Co., Ltd.) and 0.01 parts, and 54 parts of fresh water, and a part of sucrose was dissolved in 67% and used as a coating agent for the test. Coating amount of sucrose solution is 3%, 5
%, 10%, 15%, 20%, and 25%, and the frozen dessert raw material of the present invention was prepared by subtracting sucrose and dissolved water from the frozen dessert raw material so that the blending ratio after coating was the same as the above blending ratio.

The frozen dessert raw materials for the target product were skim milk powder (Meiji Dairy Co., Ltd.) 7.02 parts, unsalted butter (Meiji Dairy Co., Ltd.) 7.5.
4 parts, 45% fresh cream (manufactured by Meiji Dairy Co., Ltd.) 4.57 parts,
1.13 parts starch syrup (manufactured by Sanmatsu Kogyo Co., Ltd.), 25.0 parts sucrose (manufactured by Dainippon Meiji Sugar Co., Ltd.), emulsion stabilizer (manufactured by Taiyo Kagaku Co.)
52 parts, pigment (manufactured by Saneigen FFI) 0.01 part, Shimizu 5
4 parts were prepared all at once. The preparation method was in accordance with Test Example 1. 2)
The hardness measurement method was in accordance with Test Example 1.

3) Test method APV Kurepaco WS-204GS type (holding two cylinders) continuous freezer, each frozen dessert raw material 100.
L / hr, while controlling the overrun to 20%, after cooling to -6.5 ° C in the first cylinder, immediately before transferring to the second cylinder, 97 parts of this frozen dessert raw material was added to -10
3 parts of 67% sucrose liquid cooled to ℃, 5 parts of sucrose liquid for 95 parts of frozen dessert ingredients, 1 part of sucrose solution for 90 parts of frozen dessert ingredients
0 parts, 15 parts of sucrose liquid to 85 parts of frozen dessert ingredients, 20 parts of sucrose solution to 80 parts of frozen dessert ingredients, and 25 parts of sucrose solution to 75 parts of frozen dessert ingredients -
It was kneaded so as to reach 7.5 ° C. The target product was a sample obtained from a frozen dessert raw material in which sucrose was mixed at the same ratio, and the hardness was compared. Inventive products Both target products were sampled in a 180 ml volume (40 mm depth) cup for frozen dessert, cured in a -40 ° C blast freezer for 1 hour or more, and then stored in a -20 ° C freezer, and the hardness measurement shown in Test Example 1 was measured. The hardness was measured according to the method.

4) Test Results Table 7 shows the test results. As is clear from this table, the higher the addition rate of the coating agent, the lower the hardness. When the addition rate was 25%, the coating agent and the frozen dessert raw material were separated from each other and maintaining the texture was somewhat difficult, but it was within the allowable range, and the upper limit was judged to be about 20%. It should be noted that the use of monosaccharides other than sucrose also gave results close to the test results of this time, although there were some differences in softness.

[0073]

[Table 7]

[0074]

[Test Example 8] This test was conducted to set the temperature of the frozen dessert raw material before ice crystal coating when a soft frozen dessert was produced using a batch freezer even in a frozen storage state. 1) Preparation of frozen dessert raw material, 2) Hardness measuring method was in accordance with Test Example 1.

3) Test method Batch freezer "Labotr" manufactured by Carpidney
5 liters of the frozen dessert raw material having the above-described composition is supplied to the "onic DGT 2030 type", and cooled from -3 ° C to -11 ° C at a dasher rotation speed of 100 rpm.
To 91.49 parts of this frozen dessert raw material, 67% sucrose liquid cooled to -15 ° C was added at a ratio of 8.51 parts, and freezing was performed so that the frozen dessert temperature after coating was the same as when the sugar liquid was added. While kneading. The frozen dessert at the outlet is immediately 1
Collect in a 80ml capacity (40mm depth) cup for frozen dessert,
After curing in a blast freezer at -40 ° C for 1 hour or more,
It was stored in a freezer at 20 ° C., and the hardness was measured according to the hardness measuring method described above. The trial production of frozen desserts for the target products was based on the conventional method except for the freezing temperature.

4) Test Results Table 8 shows the test results. As is clear from this table, when compared at the same temperature, the hardness of the frozen dessert produced by the production method of the present invention is significantly lower than that of the target product, and it is revealed that the frozen dessert is soft even under frozen storage. However, frozen desserts of less than -5.0 were not desirable because they gradually hardened during frozen storage and had a hardness close to that of the target product. Also -8
When the temperature was lower than ℃, it became hard gradually, and a circulating phenomenon occurred in the freezer, and it was difficult to cool to a temperature lower than -11 ° C. From such a situation, it has been found that a soft frozen dessert can be produced even when frozen and stored in a discharge temperature range of −5 to −11 ° C., and particularly when the temperature is −7 ° C. or less, the preservability is remarkably improved. It should be noted that results similar to the present test results were obtained for frozen desserts containing other raw materials.

[0077]

[Table 8]

[0078]

[Test Example 9] This test was conducted to examine the influence of the temperature of frozen desserts at the time of discharge when producing soft frozen desserts using a batch freezer even in a frozen storage state. 1) Preparation of frozen dessert raw material, 2) Hardness measuring method was in accordance with Test Example 1.

3) Test method Batch freezer "Labotr" manufactured by Carpidney
5 liters of the frozen dessert raw material having the above-described composition is supplied to the "onic DGT 2030 type", and the frozen dessert raw material 9 is cooled to -7.5 ° C at a dasher rotation speed of 110 rpm.
67% sucrose liquid cooled to -10 ° C was added to 1.49 parts at a ratio of 8.51 parts, and kneaded while controlling various frozen dessert temperature. After discharging, the frozen dessert is collected in a 180 ml (40 mm deep) cup for frozen dessert, cured in a -40 ° C. blast freezer for 1 hour or more, and then stored in a -20 ° C. freezer to measure the hardness as shown in Test Example 1. The hardness was measured according to the method.

4) Test Results Table 9 shows the test results. As is clear from this table, the hardness increased when the temperature of the discharged product was 2 ° C. or higher, particularly 2.5 ° C. or lower compared to before the addition of sucrose. On the contrary, the hardness increases even when it becomes higher, and it becomes remarkable when the temperature becomes 2.5 to 2.8 ° C or higher, particularly 3 ° C or higher.

[0081]

[Table 9]

[0082]

[Test Example 10] This test was conducted to examine the effect of the amount of the coating agent added when producing a soft frozen dessert using a batch freezer even in a frozen storage state. 1) Six kinds of frozen dessert raw materials were prepared according to Test Example 7. 2) The hardness measurement method was in accordance with Test Example 1.

3) Test Method Batch Freezer "Labotr" manufactured by Carpidney
4 liters of 6 kinds of frozen dessert raw material prepared according to Test Example 7 were cooled to -7.0 ° C. at a dasher rotation speed of 110 rpm, and then frozen dessert raw material 97
3 parts of 67% sucrose liquid cooled to -10 ° C, 5 parts of the same sucrose liquid to 85 parts of frozen dessert raw material, 10 parts of the same sucrose liquid to 90 parts of frozen dessert raw material, and the same to 85 parts of frozen dessert raw material Add 15 parts of sucrose liquid, 20 parts of sucrose liquid to 80 parts of frozen dessert raw material, and 25 parts of the same sucrose liquid to 75 parts of frozen dessert raw material, and knead for about 3 minutes to -8.0 ° C. Cooled.

The target product was 4 liters of the raw material mixed and prepared in a batch in accordance with Test Example 7, and the dasher rotation speed was 110 rp.
The sample was obtained by cooling to -7.0 ° C with m. Along with the production of the target product, a frozen dessert was prototyped by the method disclosed in JP-A-11-123049. Invented product and target product 180ml
Sampled in a frozen dessert cup (40mm deep) at -40 ℃
After curing for 1 hour or more with the blast freezer, the sample was stored in a freezer at -20 ° C, and the hardness was measured according to the hardness measurement method shown in Test Example 1.

4) Test Results Table 10 shows the test results. As is clear from this table, the higher the addition rate of the coating agent, the lower the hardness. However, when the addition rate was 25%, it became a frozen whipped cream and the texture was observed to be deteriorated, but it was within the allowable range, and the particularly preferable upper limit was judged to be about 20%. It should be noted that the use of monosaccharides other than sucrose also gave results close to the test results of this time, although there were some differences in softness. The prototype according to Japanese Patent Laid-Open No. 11-123049 was soft after 1 day, but when frozen and stored for 1 week or more, the hardness was the same as the target product.

[0086]

[Table 10]

[0087]

[Test Example 11] This test was conducted to examine the influence of the temperature of the coating agent added when producing a soft frozen dessert using a batch freezer even in a frozen storage state. 1) Preparation of frozen dessert raw material, 2) Hardness measuring method was in accordance with Test Example 1.

3) Testing method Carpi Journey batch freezer "Labotr"
in onic DGT 2030 Model ", by blending 5 liters supply ice confection material having the composition indicated above, after cooled to -7 ° C. with dasher rotating speed 110 rpm, to this frozen dessert material 91.49 parts of 1 5 67 at various temperatures of -20 ° C
% Sucrose solution was added at a rate of 8.51 parts, kneaded for 3 minutes while freezing, and discharged at -6.0 ° C. The frozen dessert after discharge is immediately collected in a 180 ml capacity (40 mm depth) cup for frozen dessert, cured for 1 hour or more in a -40 ° C blast freezer, and then stored in a freezer at -20 ° C, and after 7 days, the hardness measurement method is performed. The hardness was measured according to. The trial production of frozen desserts for the target products was based on the conventional method except for the freezing temperature.

4) Test Results Table 11 shows the test results. As is clear from this table, the hardness gradually increases in proportion to the sucrose liquid temperature at the time of addition, and the sucrose liquid temperature is 10 ° C to 11.5 ° C, particularly 12 ° C.
It was found that the hardness of the frozen dessert produced by the production method of the present invention becomes remarkably hard when the value exceeds. Even in the case of a continuous freezer, results close to the test results obtained this time were obtained.

[0090]

[Table 11]

[0091]

[Test Example 12] This test was conducted to examine the influence of the kneading time when producing a soft frozen dessert using a batch freezer even in a frozen storage state. 1) Preparation of frozen dessert raw material, 2) Hardness measuring method was in accordance with Test Example 1.

3) Test method Batch freezer "Labotr" manufactured by Carpidney
5 liters of the frozen dessert raw material having the above-described composition is supplied to the "onic DGT 2030 type" and cooled to -7 ° C at a Dasher rotation speed of 110 rpm, and then -10 ° C to 91.49 parts of the frozen dessert raw material. Add 67% sucrose liquid cooled to 8.51 parts and dasher rotation speed 130
The mixture was kneaded at rpm for various times (with freezing if necessary), and discharged at -6.0 ° C. The frozen dessert after discharge is
Immediately, it was collected in a 180 ml (40 mm depth) cup for frozen dessert, cured for 1 hour or more with a blast freezer at -40 ° C, then stored in a freezer at -20 ° C, and the hardness was measured according to the hardness measurement method. The trial production of frozen desserts for the target products was based on the conventional method except for the freezing temperature.

4) Test Results Table 12 shows the test results. As is clear from this table, the kneading time is 1.5 to 5 minutes, preferably 2 to
The best time is 4 minutes, more preferably 2.5 minutes, and when the kneading time is longer than this, it is cured, and when the storage period is longer, it is cured. On the contrary, it was found that when the kneading time was short, the mixing was poor and the texture was adversely affected. It should be noted that when the dasher rotation speed was changed, the kneading time that gives the best conditions changed, but results similar to the test results of this time were obtained.

[0094]

[Table 12]

[0095]

[Test Example 13] This test was conducted to examine the effect of the number of revolutions of the second cylinder Dasher when producing a soft frozen dessert using a continuous freezer even in a frozen storage state. 1) Preparation of frozen dessert raw material, 2) Hardness measuring method was in accordance with Test Example 1.

3) Test method APV Kurepaco WS-204GS type (having two cylinders) continuous freezer was fed with frozen dessert raw material having the same composition as in Test Example 1, while controlling the overrun to 60%. After cooling to −7.5 ° C. with one cylinder, immediately before transferring to the second cylinder, with respect to 91.49 parts of this frozen dessert raw material,
A 67% sucrose solution cooled to -10 ° C was proportionally injected at a rate of 8.51 parts, kneaded while controlling the second cylinder rotation speed variously, cooled to -8.5 ° C and discharged. The frozen dessert at the outlet of the second cylinder is sampled in a 180 ml capacity (40 mm deep) cup for frozen dessert, and the blast freezer at -40 ° C
After curing for more than an hour, it was stored in a freezer at −20 ° C. and Test Example 1
The hardness was measured according to the hardness measurement method shown in.

4) Test Results Table 13 shows the test results. As is clear from this table, the second cylinder rotation speed is 100 rpm or more,
Especially, it was found that the best value was at 130 to 150 rpm, and that the higher the number of revolutions, the more the resin hardened, and the longer the storage period, the more it tended to harden. However, the hardness was 250 rpm or less. On the contrary, it was found that when the rotation speed is low, the mixing is bad and the texture is adversely affected. It should be noted that results similar to the test results of this time were obtained even when the blending components and proportions were changed.

[0098]

[Table 13]

[0099]

[Test Example 14] This test was conducted in order to investigate the effect of substituting sugar alcohol for sugar as a blending raw material when producing a soft frozen dessert using a batch freezer even in a frozen storage state. 1) The frozen dessert raw material was prepared by replacing 60% of the fructose syrup shown in Test Example 1 with sorbitol (manufactured by Sanmatsu Kogyo Co., Ltd.) (target product was not substituted). 2) The hardness measurement method was in accordance with Test Example 1.

3) Test method Batch freezer "Labotr" manufactured by Carpidney
5 liters of frozen dessert raw material in which 60% of the fructose syrup was replaced with sorbitol and non-substituting frozen dessert raw material were supplied to the "onic DGT 2030 type" and cooled to -7 ° C, respectively. -10 ° C for 49 parts
Of 67% sucrose solution was added at a rate of 8.51 parts, and the dasher rotation speed was 110 rpm (while partially freezing).
It was kneaded and discharged at various temperatures. The frozen dessert after discharge is immediately collected in a 180 ml capacity (40 mm depth) cup for frozen dessert, cured in a -40 ° C blast freezer for 1 hour or more, and then stored in a freezer at -20 ° C according to the hardness measurement method described above. And the hardness was measured. The trial production of frozen desserts for the target products was based on the conventional method except for the freezing temperature.

4) Test Results The test results are shown in Table 14. As is clear from this table, the product of the present invention in which the sugar alcohol was replaced was slightly softer and had a higher storage stability than the product without replacement.

[0102]

[Table 14]

[0103]

EXAMPLES Next, the present invention will be described more specifically by showing examples. The present invention is not limited to the examples below.

[0104]

Example 1 30% nonfat concentrated milk (manufactured by Meiji Dairy Co., Ltd.) 97.
31 kg, fresh cream (manufactured by Meiji Dairy Co., Ltd.) 97.3 kg,
Fructose liquid (Sanmatsu Kogyo Co., Ltd.) 11.94 kg, starch syrup (Sanmatsu Kogyo Co., Ltd.) 4.28 kg, egg yolk (Taiyo Kagaku Co., Ltd.) 6.48 kg
kg to 22.20 kg of clear water, and after heating, uniformly mix and dissolve, and after heating to 60 ° C., homogenize in two steps (100 kg / cm
^{2 and} 30 kg / cm ² ) and then sterilized at 85 ° C. for 15 seconds.
After that, it was cooled to 5 ℃ and then vanilla essence (manufactured by Givaudan)
0.21 part was added and aging was carried out for one day. Separately, 27 kg of white sucrose (manufactured by Dainippon Meiji Sugar Co., Ltd.) is 67% with fresh water.
Was dissolved in the solution and the temperature was adjusted to -10 ° C.

Next, this frozen dessert raw material was placed in an APV Kurepaco WS-204GS continuous freezer at 100 L / hr.
No. 1 while controlling overrun to 40%
After cooling to -6.5 ° C in a cylinder, immediately before transferring to the second cylinder, -10 ° C against 85.07 parts of this frozen dessert raw material
The 67% sucrose solution adjusted to the temperature of 14.93 parts was proportionally injected, and the frozen dessert temperature at the outlet of the second cylinder was -6.5 ± 0.
The mixture was kneaded while freezing in the second cylinder so as to reach 5 ° C. 180 ml of frozen dessert at the 2nd cylinder outlet
120 g of a frozen dessert cup having a volume (40 mm in depth) was collected and cured by a conventional method to obtain 230 kg of a frozen dessert which was soft even in a frozen storage state.

[0106]

Example 2 Skim milk powder (manufactured by Meiji Dairy Co., Ltd.) 390 g, prepared coconut oil (manufactured by Fuji Oil Co., Ltd.) 400 g, white sucrose (manufactured by Dainippon Meiji Sugar Co., Ltd.) 110 g, starch syrup (manufactured by Sanmatsu Kogyo Co., Ltd.) 57 g, emulsified Stabilizer (manufactured by Taiyo Kagaku Co., Ltd.) 10 g and colorant 0.24 g were added to 2.027 kg of fresh water, and after heating, uniformly mixed and dissolved,
After heating to 60 ° C., homogenization was carried out in two steps (100 kg / cm ^{2 and} 30 kg / cm ² ), and sterilization was carried out at 70 ° C. for 10 minutes. Then, after quenching to 5 ° C, vanilla essence (manufactured by Givaudan) 0.7
The mixture was added with 0 g and aged overnight. Separately, 433 g of 42% fructose liquid (manufactured by Sanmatsu Kogyo Co., Ltd.) was adjusted to -10 ° C.

Next, this frozen dessert raw material was fed to a batch freezer (“Labotronic DG” manufactured by Carpidani Corporation).
T 2030 "), and after cooling to -7.5 ° C, 42 parts of fructose liquid adjusted to -10 ° C was additionally added to 90 parts of this frozen dessert raw material at a ratio of 10 parts to stop cooling. And knead for 2 minutes. The frozen dessert after kneading is -6.6 ° C, and this frozen dessert is hardened by a conventional method and is soft even in a frozen storage state.
Got

[0108]

Example 3 Skim milk powder (manufactured by Meiji Dairy Co., Ltd.) 8.4 kg, refined coconut oil (manufactured by Fuji Oil Co., Ltd.) 13.0 kg, fructose syrup (manufactured by Sanmatsu Kogyo Co., Ltd.) 1.0 g, starch syrup (Sanmatsu Kogyo Co., Ltd.) Made) 6.1k
g, egg yolk (manufactured by Taiyo Kagaku Co., Ltd.) 2.2 kg, super white sugar (manufactured by Dainippon Meiji Sugar Co., Ltd.) 4.8 kg, emulsion stabilizer (manufactured by Taiyo Kagaku Co., Ltd.) 0.23 kg, added to 57.5 kg of fresh water, and after heating Mix and dissolve evenly, warm to 60 ℃ and homogenize in 2 steps (70k
g / cm ^{2 and} 30 kg / cm ² ) and then sterilized at 85 ° C. for 15 seconds. Thereafter, the mixture was rapidly cooled to 5 ° C., 0.1 g of vanilla essence (manufactured by Givaudan) was added, and aging was performed for one day. Separately 75% trehalose syrup (Mitsui Sugar Co., Ltd.) 6.7
The temperature of kg was adjusted to -20 ° C.

Then, this frozen dessert raw material was placed in a WS-204GS continuous freezer manufactured by APV Klepaco Co., Ltd. at 100 L / h.
It is supplied at r and is cooled to -7.5 ° C in the first cylinder while controlling the overrun to 40%, and then the temperature is adjusted to -20 ° C with respect to 93.3 parts of the frozen dessert raw material at the outlet of the first cylinder. 75% trehalose syrup was proportionally injected at a ratio of 6.7 parts, and then a monopump (Hyojin Equipment Co., Ltd., 2NBLS) was used.
40 type) and a static mixer (manufactured by Noritake Company), and the temperature after kneading; -6.3.
The frozen dessert at ℃ was cured by a conventional method to obtain 45 kg of a frozen dessert which was soft even in a frozen storage state.

[0110]

Example 4 Non-fat dry milk (manufactured by Meiji Dairy Co., Ltd.) 425 g, refined coconut oil (manufactured by Fuji Oil Co., Ltd.) 350 g, white sucrose (manufactured by Dainippon Meiji Sugar Co., Ltd.) 60 g, starch syrup (manufactured by Sanmatsu Kogyo Co., Ltd.) 27 g, 42
% Fructose liquid (Sanmatsu Kogyo Co., Ltd.) 120 g, emulsion stabilizer (Taiyo Kagaku Co., Ltd.) 10 g, coloring agent 0.24 g, fresh water 1700 g
Was added to the mixture, heated and uniformly mixed and dissolved, and heated to 60 ° C. and homogenized in two steps (100 kg / cm ^{2 and} 30 kg / cm ² ).
Then, it was sterilized at 70 ° C. for 10 minutes. Thereafter, the mixture was rapidly cooled to 5 ° C., 0.70 g of vanilla essence (manufactured by Givaudan) was added, and aging was performed for one day. Separately, 350 g of 60% purified maltose solution (Sanmatsu Kogyo Co., Ltd.) was adjusted to -10 ° C.

Next, this frozen dessert raw material was mixed with a batch freezer (“Labotronic DG” manufactured by Carpidani Co., Ltd.).
T 2030 type)), after cooling to −7.0 ° C., with respect to 88.5 parts of this frozen dessert raw material, the temperature was adjusted to −10 ° C. and 60%.
Maltose liquid was additionally added at a ratio of 11.5 parts, and kneaded for 3 minutes while cooling. The frozen dessert after kneading is at -6.8 ° C,
This frozen dessert was cured by a conventional method to obtain 3 kg of a frozen dessert which was soft even in a frozen storage state.

In the examples, an example was described in which a coating agent comprising a high-concentration sugar solution was used in an amount of 14.93 parts to 6.7 parts per 85.07 parts to 93.3 parts of the frozen dessert raw material. Is not limited to such a usage ratio, and it is possible to use about 3 to 30 parts, but depending on the case, it may deviate from such a range.

[0113]

The effects of the soft frozen dessert manufacturing method according to the present invention even in the frozen storage state are as follows.

1) A frozen dessert which is soft even after being stored at a freezing temperature for a long time and which can be easily scooped with a spoon, an ice cream disher or the like immediately after being taken out from a freezer can be easily produced. 2) The frozen dessert raw material has a soft texture even when stored for a long time at a freezing temperature without adding excessive components such as sugars, salts and alcohols having a freezing point lowering effect, and has an excellent flavor. It has the feature that frozen desserts can be manufactured. 3) A conventional freezer can be applied, and by adding a coating agent preparation (cooling) facility and a kneading facility for frozen desserts as new facilities, soft food can be easily stored even at a freezing temperature for a long period of time. It has an effect that a frozen dessert having a feeling can be produced.

[Brief description of drawings]

FIG. 1 is a photomicrograph (magnification: 40 times) showing an ice crystal coated state of frozen dessert (drawing-substituting photograph). In the figure, a large number of black dots indicate sugar in the coating agent, and are arranged irregularly in a strip form from the upper left to the lower right in the figure, and the frozen dessert ingredients are sandwiched between the strips of the black dots. You can see that it is (white part in the figure).

─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Toshiaki Onoda 1-21-3 Sakaemachi, Higashimurayama, Tokyo Meiji Dairy Co., Ltd. Food Development Laboratory (72) Inventor Masashi Enjo 1-21 Sakaemachi, Higashimurayama, Tokyo 3 Meiji Dairy Co., Ltd. Food Development Laboratory (56) Reference JP-A-11-123049 (JP, A) JP-A-11-123051 (JP, A) JP-A-5-207852 (JP, A) JP JP-A 2-113856 (JP, A) JP-A 2-113857 (JP, A) JP-A 2-113858 (JP, A) JP-A 6-189686 (JP, A) JP-A 4-4846 (JP , A) Japanese Patent Laid-Open No. 5-328905 (JP, A) Japanese Agricultural Standards, Quality Labeling Standards, Food Edition 3, Chuo Law Publishing Co., Ltd., 1987, pp. 881-891 Satoshi Yoshizumi, Sweetness Genealogy and Science, Stock Ceremony Korin, 1986, p 106-115 Souhei Yuyama, Ice Cream Manufacturing, Korin Co., Ltd., 1996, p. 90-103 Food and Science (1994), Vol. 36, No. 2, p. 99-106 (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23G 1/00-9/30

Claims (18)

(57) [Claims] 1. A method for producing a frozen dessert using a freezer, which comprises cooling a high-concentration sugar solution (coating agent) which does not freeze even after freezing or during freezing to −10 ° C. or lower after the freezing, and after kneading. Harmonize,
A method for producing a frozen dessert, which comprises coating ice crystals generated during freezing to produce a frozen dessert with an overrun of 160% or less, preferably 150% or less, which can maintain a soft texture even when stored frozen for a long period of time. . 2. The manufacturing method according to claim 1, wherein a continuous freezer or a batch freezer is used as the freezer. 3. A continuous freezer in which two cylinders are connected is used, and the first cylinder is 160% of the frozen dessert raw material.
Then, after giving an overrun of preferably 150% or less and freezing to a low temperature of -4 ° C or less, preferably -7 ° C or less, the coating agent is transferred to the second cylinder or in the second cylinder at -10 The method according to claim 2, wherein the mixture is cooled to ℃ or below, kneaded after the addition, and kneaded. 4. The production method according to claim 2, wherein the second cylinder is kneaded while freezing to coat the ice crystals generated in the first cylinder. 5. The manufacturing method according to claim 2, wherein kneading is performed by setting the rotation speed of the dasher of the second cylinder to 100 rpm or more. 6. The extruder according to claim 3, wherein an extruder for frozen dessert is used in place of the second cylinder, and a coating agent is added to the extruder for frozen dessert during the movement to perform kneading derived from the extruder. The manufacturing method described in the same paragraph. 7. In the first cylinder, 160% of frozen dessert raw material
The frozen desserts have been transferred to an apparatus capable of kneading continuously after freezing to a low temperature of -4 ° C or lower, preferably -7 ° C or lower, after giving an overrun of preferably 150% or lower. The manufacturing method according to claim 1 or 2, wherein a coating agent cooled to a temperature of the frozen dessert raw material or lower is added and kneaded. 8. A part or all of the sugar, which is a raw material for blending frozen desserts, is dissolved to a concentration capable of maintaining a liquid state even in a frozen storage state, and this is used as a coating agent, which is added to the raw material for frozen desserts during freezing, Coating the generated ice crystals, The manufacturing method of any one of Claims 1-7 characterized by the above-mentioned. 9. The method according to any one of claims 1 to 8, wherein a part of the sugar as the blending raw material of claim 8 is replaced with a sugar alcohol that does not affect the flavor, and a synergistic effect with the freezing point lowering action is utilized. The manufacturing method according to item. 10. The coating agent addition rate is 25% or less,
Preferably it is 20% or less, The manufacturing method of any one of Claims 1-9 characterized by the above-mentioned. 11. The temperature when the coating agent is added is 11.
It is 5 degreeC or less, Preferably it is 10 degreeC or less, The manufacturing method as described in any one of Claims 1-10 characterized by the above-mentioned. 12. The frozen dessert product temperature after addition and kneading of a coating agent is ± 2.5 ° C. or lower, preferably ± 2 ° C. or lower compared to the frozen dessert product temperature immediately before addition. 1
1. The manufacturing method according to any one of 1. 13. A batch freezer is used as a freezer, and after a coating agent is added during freezing. The production method according to claim 1, wherein kneading or only kneading is performed while freezing to coat the generated ice crystals. 14. A batch freezer is used as the freezer, and the kneading time after the addition of the coating agent is 1 minute or more, preferably 2 minutes or more.
13. The production method according to any one of 13 above. 15. The manufacturing method according to claim 1, wherein the discharge temperature after coating is −5 ° C. or lower. 16. The sugar used as a coating agent is
The production method according to any one of claims 1 to 15, which is a monosaccharide or an oligosaccharide in which 2 to 10 monosaccharides are bound. 17. The sugar used as a coating agent is
The method according to claim 16, which is at least one of fructose, sucrose, maltose, isomaltose, and trehalose. 18. A soft tissue which is produced by the production method according to any one of claims 1 to 17 even after being frozen and stored for a long period of time, and has an overrun of 160% or less, preferably 150%. The following frozen desserts.