JP3667900B2 - Frozen confectionery and its packaging and stick-shaped refrigerated confectionery - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a frozen dessert capable of providing both a refreshing sensation of appearance and a refreshing sensation during eating.
[0002]
[Prior art]
Conventionally, for example, the following are known for frozen desserts.
[0003]
Japanese Patent Publication No. 58-49145 “Method for producing granular frozen confectionery” has a production method in which granular processed food is used as a core material, and the surface is coated while cooling edible food such as water and fruit juice. It is disclosed. According to this invention, a two-layered free-surface-shaped frozen dessert composed of a food serving as a core and a coated food is produced.
[0004]
Japanese Patent Publication No. 3-32 “Frozen frozen confectionery and its manufacturing method” uses ice as a core material, and covers a frozen layer of food or food on its surface, and further coats its outer surface with a thin layer of ice. A frozen dessert is disclosed. This frozen dessert is a material for instant drinks, and a cold drink can be easily obtained by adding water. In addition, the thin ice layer outside the frozen dessert serves to protect the beverage material and prevent flavor scattering.
[0005]
Registered Utility Model No. 3000862 “Structure of Cold Confectionery Food” discloses a frozen confectionery comprising an inner cold confectionery layer and an outer cold confectionery layer. This frozen dessert is different from the inside and outside frozen desserts. The outside is a single layer of frozen dessert, and a plurality of layers of the inside frozen dessert are arranged inside. Moreover, the bar for holding by hand so that these several frozen confectionery parts may be arranged. The shape of the outer frozen dessert portion is a free shape, and the shape of the boundary between the inner frozen dessert portion and the outer frozen dessert portion is also set freely.
[0006]
[Problems to be solved by the invention]
However, when manufacturing frozen confectionery by the manufacturing method of Japanese Examined Patent Publication No. 58-49145, for example, if you want to make the size of the frozen confectioner a bite-sized, adjust the cooling temperature, swirl speed, etc. It is necessary to constantly monitor the manufacturing state of the machine, which is very time-consuming. In addition, the frozen dessert obtained by this manufacturing method has irregular shapes, and the position and orientation of the granular food contained therein are indefinite, so that a frozen dessert having a desired appearance cannot be produced.
[0007]
The frozen dessert of Japanese Patent Publication No. 3-32 is for instantly obtaining a cooled drink, not for eating directly.
[0008]
The registered utility model No. 3000862 frozen dessert is a so-called ice bar, and is not used as an auxiliary material such as a cake. In addition, this frozen dessert can visually recognize the laminated state on the surface, but cannot see the inside.
[0009]
In any case, conventionally, there has been no frozen confectionery produced for the purpose of being used as an auxiliary material for other confectionery such as cakes, parfaits, and soft creams. If there is a frozen dessert that can be widely used as an auxiliary material, it becomes possible to diversify the taste of cakes and other sweets and enjoy the changes.
[0010]
The object of the present invention is to have a desired shape, excellent appearance, and of course can be eaten as it is, and as an auxiliary material for other frozen confectionery and confectionery such as cakes, parfaits and soft creams. It is to obtain a novel frozen dessert that can be used.
[0011]
[Means for Solving the Problems]
According to the present invention, there is a frozen dessert formed by covering the periphery of the first frozen dessert portion made of a column having a substantially constant cross section with a transparent second frozen dessert portion , which is made of transparent cylindrical ice. Frozen confectionery manufactured by filling the central void portion with the material of the first frozen confectionery portion and freezing, and the periphery of the first frozen confectionery portion is visible from the outside of the second frozen confectionery portion Is provided. Whether the cross section is covered with transparent ice can be freely selected. In this frozen dessert, by making the contour of the outer periphery of the first frozen dessert portion and the contour of the outer periphery of the second frozen dessert portion substantially similar, a frozen dessert with a more interesting appearance can be obtained. Moreover, since the 2nd frozen confectionery part used as the outer side is transparent, the 1st frozen confectionery part can be visually observed from the outer side of the 2nd frozen confectionery part. In the frozen confectionery of the present invention, the height of the frozen confectionery is preferably not more than three times the outer peripheral length of the frozen confectionery, and the volume of the frozen confectionery is preferably about a bite size, for example. And the above frozen dessert of this invention can be used conveniently as an auxiliary material of other confectionery, such as a cake, a parfait, and a soft cream.
[0012]
And the package of the frozen dessert formed by accommodating several frozen desserts of this invention in a container is provided. Moreover, the rod-shaped connection frozen dessert which connected the frozen dessert of this invention in series is provided. In this bar-shaped frozen dessert, it is preferable to provide a cutting notch that can be separated into a bite-sized frozen dessert on the side surface. Therefore, the column body referred to in the present invention has an upper surface and a lower surface, and the surface has a shape that is flat or uneven, and the height and shape of the outer periphery of the side surface can be established freely. The corresponding angle of the surface with respect to the side surfaces of the upper and lower surfaces can be freely set. The upper and lower surfaces may be covered with transparent ice, but those not covered are better.
[0013]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, preferred embodiments of the present invention will be described with reference to the drawings. FIG. 1 is a perspective view of a frozen dessert 1 according to a preferred embodiment of the present invention.
[0014]
The frozen confectionery 1 has a configuration in which the periphery of the first frozen confectionery portion 2 formed of a column having a substantially constant cross section is covered with a transparent second frozen confectionery portion 3. In the example shown in FIG. 1, the outer contour of the first frozen dessert portion 2 has an “arrow” shape, and the outer contour of the second frozen dessert portion 3 has a “heart” shape. However, the outlines of the outer periphery of the first frozen confectionery portion 2 and the second frozen confectionery portion 3 can have any shape. In addition, it is also possible to freely provide another frozen confectionery section inside the first frozen confectionery section 2, to configure the first frozen confectionery section 2 with different color schemes or different frozen confectionery, and to freely combine these. Included in the invention.
[0015]
The first frozen dessert section 2 is made of, for example, processed frozen desserts such as ice cream, sherbet, ice cake, shaved ice, sleet, frozen yogurt, Italian gelato, chilled desserts typified by jelly, pudding, yogurt and the like. The first frozen dessert portion 2 is made of bread, sponge cake, castella, naan, marshmallow, chocolate, cocoa, fresh cream, cheese, sour cream, bavaroa, mousse and other confectionery, and pulp, or any of these It is also possible to configure by combining these.
[0016]
On the other hand, the second frozen dessert portion 3 is mainly made of ice, but may contain elements such as sweetness, acidity, and flavor. The second frozen dessert portion 3 may be a transparent jelly. Furthermore, the 2nd frozen confectionery part 3 does not need to be completely transparent, an opaque part may be locally mixed in the 2nd frozen confectionery part 3, and the 2nd frozen confectionery part 3 permeate | transmits. It may be in a translucent state that does not hinder the visual recognition of the first frozen dessert part 2 in practice.
[0017]
In the frozen dessert 1 shown in FIG. 2, the outer contour of the first frozen dessert portion 2 and the outer contour of the second frozen dessert portion 3 are both “arrows”. As described above, the outer contour of the first frozen dessert portion 2 and the outer contour of the second frozen dessert portion 3 may be configured in a substantially similar shape. In addition, when making the outline of the outer periphery of the 1st frozen confectionery part 2 and the 2nd frozen confectionery part 3 into a substantially similar shape like this example, it cannot be overemphasized that the outline can be made into arbitrary shapes. For example, the outer contours of the first frozen dessert portion 2 and the second frozen dessert portion 3 can be freely shaped like cherry blossom petals, or the first and second contour shapes may be different. .
[0018]
The volume of the frozen dessert 1 described with reference to FIGS. 1 and 2 is preferably about a bite. Although the size of the bite size differs depending on the shape, for example, the volume of the frozen dessert 1 is preferably about 0.1 cm ³ to about 3 cm ³ . Moreover, it is good to make it the shape where the height h of the frozen dessert 1 shown in FIG. 1 becomes 3 times or less of the outer diameter d of the frozen dessert 1. By making such a flat shape, it is easy to eat and the melting of the mouth can be improved.
[0019]
Now, the frozen confectionery 1 of the present invention can be seen through the second frozen confectionery portion 3 that covers the outer side, so that the first frozen confectionery portion 2 can be visually recognized. It is a food that can give a refreshing feeling to the eater. Moreover, since the volume of the frozen dessert 1 is a bite-sized, it can be easily eaten by adults and children.
[0020]
The frozen dessert 1 of the present invention is not only eaten and enjoyed as it is, but also can be used as a decoration material for chilled desserts and various confectionery items such as decoration ice, puffe, cake and pudding. For example, it may be used as a secondary material or a topping material for frozen desserts such as parfaits, soft creams and cakes. Thus, by using the frozen confectionery 1 of the present invention for decoration of other confectionery, it is possible to diversify the aesthetics and taste of the confectionery, and it is possible to enjoy changes in vision and taste.
[0021]
FIG. 3 shows an example of a package 5 in which the frozen dessert 1 of the present invention is packaged. In this example, a plurality of frozen desserts 1 are stored in a cup container 6, and the upper opening of the cup container 6 is sealed with a lid 7. Such a package 5 is convenient because it can be easily eaten as soon as the lid 7 is opened. As described above, the frozen dessert 1 of the present invention can be eaten directly while being gradually removed from the cup container 6, or the lid 7 is opened and other foods such as beverages and creams are added to the cup container 6. It is possible to eat. When storing a plurality of frozen desserts 1 in the cup container 6 as in this example, the size of the frozen dessert 1 can be adjusted according to the age of the target person to eat or according to the target food to be used, You may mix and store the frozen desserts 1 of different sizes and shapes in the cup container 6.
[0022]
FIG. 4 shows a bar-shaped frozen dessert 10 configured by connecting the frozen desserts 1 of the present invention in series. Cuts 11 for cutting are provided in parallel at a predetermined interval on the side surface of the bar-shaped frozen dessert 10 so that the frozen dessert 1 can be easily separated. Constructing such a bar-shaped frozen dessert 10 is convenient because the frozen dessert 1 having a bite-sized size can be obtained by simply folding at the notch 11.
[0023]
When manufacturing the bar-shaped frozen dessert 10 as shown in FIG. 4, a hollow bar in which the second frozen dessert portion 3 is continuously provided around the rod-shaped core portion 12 in which the first frozen dessert portion 2 is continued. By covering the cylindrical portion 13 with a shape, the operation becomes significantly easier than when the frozen desserts 1 are manufactured one by one. In this case, for example, a method of freezing water or the like first to form the hollow rod-shaped tube portion 13 and then filling the inside of the tube portion 13 with the material of the first frozen dessert portion 2 to freeze is considered. It is done. Thus, when the hollow rod-shaped cylindrical portion 13 is formed first, it is difficult to obtain transparent ice simply by cooling the water in a stationary state by the molding method used in the production of ordinary bar-shaped ice. The transparency of the frozen dessert part 3 of 2 will fall. As a publicly known method for obtaining the transparent cylinder portion 13, after putting fresh water into the mold, the air is uniformly cooled while being pressed, and impurities in water and minute bubbles of dissolved air are collected in the center portion. A method in which a transparent ice crystal grows from the outside, and when the ice becomes thick to some extent, the water in the central part left unfrozen is removed together, and that part is refilled with fresh water and subsequently cooled. There is. It is also conceivable that only the transparent portion of the large ice block is cut into a desired cylindrical shape to obtain the cylindrical portion 13. As shown in FIG. 4, the tube portion 13 having a transparent hollow bar shape is formed in this way, and then the material of the first frozen dessert portion 2 is filled inside the tube portion 13 and frozen. It becomes possible to manufacture the bar-shaped frozen dessert 10. At this time, there may be a manufacturing method in which the bottom is covered with ice. In this case, it is better to remove the bottom for a certain length.
[0024]
In addition, as a novel method for forming the transparent hollow rod-shaped cylindrical portion 13, there is the following method.
[0025]
(1) Ice powder having a diameter of 1 mm or less obtained by spraying atomized water on a cryogenic vertical plate (−80 ° C. or less) to spray mist-like water, and crushing the ice piece at a cryogenic temperature, or Ice powder with a diameter of 1 mm or less obtained by crushing cubic ice crystals grown by sublimation on the surface of a vertical flat plate at a cryogenic temperature (-80 ° C. or less) under vacuum (0.0001 atm or less). To obtain molded ice that is difficult to melt and highly transparent.
[0026]
(2) After supercooling pure water to about −6 ° C., ice crystal slurry (a mixture of liquid water and extremely fine ice crystals having a diameter of 0.1 mm or less) is obtained by vibration or ice planting. Then, using a centrifugal method or the like, the fine ice crystals are separated in an atmosphere of 0 ° C., filled into a desired mold, and kept fine at a temperature of −10 ° C. to 0 ° C. A method of obtaining shaped ice that is extremely transparent after waiting for spontaneous transformation to larger ice crystals.
[0027]
【Example】
Next, the frozen dessert according to the present invention will be described with reference to examples.
[0028]
(Example 1)
Sterilized and cooled in advance in a cylindrical space (open top surface, bottom multi-hole membrane) with an inner diameter of 16 mm and a depth of 20 mm arranged in a horizontal direction on a stainless steel flat plate (0 ° C.) that has been cleaned, sterilized and cooled in advance. It is filled with clean water (5 ° C), and it is transparent from the inner surface of the air gap to the center by cooling the air temperature inside the air gap to -10 ° C while pressurizing and injecting clean air in the form of fine bubbles from the bottom multi-hole membrane. Ice crystals were grown. When the ice crystal thickness reaches about 2.5 mm, the supply of clean air is stopped, unfrozen water in the center is removed using a metering pump, and the entire stainless steel plate is evenly distributed with 20 ° C water. While the temperature was raised to about 1, the surface portion was vibrated in the horizontal direction at the same time to melt the surface portion by about 0.5 mm, and then the cylindrical ice was taken out using a vacuum suction plate. Next, the taken-out cylindrical ice was rapidly cooled and solidified until the entire temperature of the cylindrical ice became −10 ° C., and the blocking phenomenon between the cylindrical ices was prevented. Thereafter, a fruit juice sherbet (−5 ° C.) produced by a conventional method was quantitatively filled into the central gap of the cylindrical ice, and immediately cooled to −20 ° C. immediately after completion of the filling. Finally, the paper cup container was filled and sealed while maintaining the temperature of −20 ° C. In this way, an outer layer was formed with ice having a transparent appearance, and a bite-sized frozen dessert having an inside composed of fruit juice sherbet was obtained.
[0029]
When this frozen dessert was eaten in a state where it was taken out from a home freezer (product temperature of about −10 ° C.), the cylindrical ice part was appropriately crushed in the mouth, a small ice block with a high melting point temperature (0 ° C.), and a melting point The relatively low temperature resulted in a mixture of immediately melted fruit juice sherbet, combined with moderate sweetness and direct but not excessive coldness of ice, resulting in a refreshing frozen dessert.
[0030]
(Example 2)
Sterilized and cooled in advance in a cylindrical space (open top surface, bottom multi-hole membrane) with an inner diameter of 16 mm and a depth of 20 mm arranged in a horizontal direction on a stainless steel flat plate (0 ° C.) that has been cleaned, sterilized and cooled in advance. It is filled with clean water (5 ° C), and it is transparent from the inner surface of the air gap to the center by cooling the air temperature inside the air gap to -10 ° C while pressurizing and injecting clean air in the form of fine bubbles from the bottom multi-hole membrane. Ice crystals were grown. When the ice crystal thickness reached about 2.5 mm, the supply of clean air was stopped, and unfrozen water in the central portion was removed using a metering pump. Next, the same amount of fresh orange juice (5 ° C) as the removed unfrozen water is filled, and an opaque frozen result juice mixed crystal layer with a thickness of about 2 mm is grown inside the transparent ice to remove the unfrozen result juice at the center. It was. Then, while uniformly heating the entire stainless steel flat plate with water at 20 ° C., it is vibrated in the horizontal direction at the same time to melt the surface of transparent ice by about 0.5 mm, and then a cylinder using a vacuum suction plate Ice was removed. The extracted cylindrical ice was quickly cooled and solidified until the entire temperature of the cylindrical ice became −10 ° C., and the blocking phenomenon between the cylindrical ices was prevented. Thereafter, the ice cream mix (−5 ° C.) in a soft cream state produced by a conventional method was filled into the remaining space at the center of the cylindrical ice, and immediately cooled to −20 ° C. immediately after the completion of filling. Finally, the paper cup container was filled and sealed while maintaining the temperature of −20 ° C. In this way, an outer layer was formed with ice having a transparent appearance, and a bite-sized frozen dessert having an inside composed of two layers of fruit juice ice and ice cream was obtained.
[0031]
When this frozen dessert was eaten in a state where it was taken out from a home freezer (product temperature of about -10 ° C), the cylindrical ice portion was appropriately crushed in the mouth, and a small ice block with high melting point temperature (0 ° C) and natural fruit juice A relatively soft ice mass with a relatively low melting point temperature, resulting in a mixture of immediately melted ice cream, coupled with the direct but not excessive coldness of the two ice masses, combined with a refreshing feeling and moderate sweetness It became a frozen dessert rich in the flavor of old-fashioned fruit milk.
[0032]
(Example 3)
A sucrose aqueous solution (5 ° C) with a sugar content of 15 ° is stretched to a thickness of about 2mm on a flat plate (-20 ° C) made of a known material that can be freely deformed even at low temperatures. Were peeled and crushed to produce ice pieces having high transparency and hardly blocking. Examples of known materials that can be freely deformed at low temperatures include edible gelled products, rubber, aluminum foil, and caterpillar structure synthetic resins. Next, equal amounts of the frozen desserts of Examples 1 and 2 and the ice pieces were mixed and rapidly cooled to -20 ° C. Finally, the mixture was filled and sealed in a paper cup container while maintaining the temperature of -20 ° C. In this way, an outer layer is formed with ice having a transparent appearance, and a frozen dessert composed of a bite-sized frozen dessert composed of two layers of sherbet or fruit juice ice and ice cream and an ice piece of moderate sweetness is obtained. It was.
[0033]
A new frozen dessert where you can enjoy the flavor and taste of fruit juice sherbet itself and fruit milk in addition to the feel and coolness of traditional shaved ice when you eat this frozen dessert in a state where it is served from a home freezer (product temperature: -10 ° C) It became.
[0034]
【The invention's effect】
The frozen dessert of the present invention is ice having a transparent appearance of the second frozen dessert portion covering the outside, and is not only a novel appearance frozen dessert through which the first frozen dessert portion on the inside can be seen through, When this is eaten, the inner frozen dessert portion can be eaten at the same time with the ice layer being crushed appropriately, so that a fresh and fresh texture and flavor can be tasted.
[0035]
Further, the frozen dessert of the present invention can be used as a frozen dessert for direct food use, as a decoration or topping material for various other foods such as cakes, and can also be used for new ways of eating by adding beverages etc. . Furthermore, if the 1st frozen dessert part is made into yogurt, cheese, fresh cream, etc., the frozen dessert of this invention can also be used as a raw material, such as a dish.
[Brief description of the drawings]
FIG. 1 is a perspective view of a frozen dessert according to an embodiment of the present invention.
FIG. 2 is a perspective view of a frozen dessert according to another embodiment of the present invention.
FIG. 3 is a perspective view showing an example of a package in which the frozen dessert of the present invention is packaged.
FIG. 4 is a perspective view showing a bar-shaped frozen dessert formed by connecting the frozen desserts of the present invention in series.
[Explanation of symbols]
1 Frozen dessert 2 First frozen confectionery part 3 Second frozen confectionery part

Claims (5)

A frozen dessert formed by coating the periphery of a first frozen dessert portion made of a column having a substantially constant cross section with a transparent second frozen dessert portion ,
It is manufactured by filling and freezing the material of the first frozen dessert part in the central gap of transparent cylindrical ice,
The frozen confectionery characterized in that the periphery of the first frozen confectionery portion is visible from the outside of the second frozen confectionery portion. The frozen confectionery according to claim 1, which is used as an auxiliary material for other confectionery such as cakes, parfaits, soft creams and the like. A package of frozen confectionery comprising a plurality of the frozen confections of claim 1 in a container. A stick-shaped frozen dessert in which the frozen desserts of claim 1 are connected in series. The stick-shaped connected frozen dessert according to claim 4, wherein the side surface is provided with a cutting notch that can be separated into a bite-sized frozen dessert.

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