JP6243492B1 - Combined frozen food - Google Patents

Abstract

The present invention provides a composite frozen food that enables stable molding of frozen food, and that moisture of the frozen food is difficult to transfer to the baked food, and that can maintain the original texture of the baked food. A frozen food containing a material containing a propylene glycol fatty acid ester having an iodine value of 20 or less and an insoluble polysaccharide and a baked food having a water content of 15% by mass or less are joined to a frozen food. [Selection figure] None

Description

  The present invention relates to a composite frozen food in which a frozen food having a water content of 30% by mass or more and a baked food having a water content of 15% by mass or less are joined.

  There is a food that combines a food with a high water content such as ice cream containing 30% or more water and a food with a low water content called a so-called baked food. Such a combination of food with a high water content and a food with a low water content, even if stored under freezing, the water in the food with a high water content will shift to a food with a low water content over time. As a result, the texture of food with a low water content is lost.

  Regarding the texture of ice cream, the following Patent Document 1 discloses an ice cream containing propylene glycol monoester and mono-diglycerides, and by containing the emulsifier, the growth of ice crystals can be achieved. It is described that it can be suppressed.

On the other hand, the following Patent Document 2 discloses a soft cream characterized in that it contains plant-derived microfibrous cellulose, and the specific surface area of the microfibrous cellulose is 150 m ² / g or more. It is disclosed that the melting of soft ice cream can be delayed.

  Patent Document 3 listed below discloses a frozen dessert that is in the form of a gel upon thawing, characterized by containing glucomannan, galactomannan, and tamarind seed gum as a stabilizer for frozen confectionery. Has a good texture with suppressed water separation and viscoelasticity.

  Furthermore, Patent Document 4 listed below discloses a low lipid frozen dessert characterized by containing propylene glycol behenate and glycerin succinic acid fatty acid ester. It is described that a lipid frozen dessert can be provided.

Japanese Patent No. 4268982 Japanese Patent No. 5538500 JP 2007-006732 A Japanese Patent No. 5160511

  Patent Document 1 describes that ice cream containing propylene glycol monoester and mono-diglycerides can suppress the growth of ice crystals. However, it was clear that such an ice cream was difficult to mold because it was easy to melt after the freezer was discharged.

  In the cited document 2, it is described that the soft cream is melted down by containing plant-derived microfibrous cellulose. Moreover, the cited document 3 describes that water separation is suppressed at the time of thawing by including glucomannan, galactomannan and tamarind seed gum. Furthermore, the above cited reference 4 describes that, by containing propylene glycol behenate and glycerin succinic acid fatty acid ester, it has a good taste and a rich flavor despite its low lipid content. . However, none of these documents has the texture that foods with low water content originally provided even when foods with high water content such as ice cream and foods with low water content such as biscuits and monaca peel are joined. It did not contribute to the challenge of maintaining.

  Therefore, the object of the present invention is to enable stable molding of frozen foods, and it is difficult for the moisture of frozen foods, which are foods with a high water content, to transfer to baked foods, which are foods with a low water content. It is providing the composite frozen food which can maintain a crispy feeling.

In order to achieve the above object, the present invention provides one or more propylene glycol fatty acid esters having an iodine value of 20 or less selected from propylene glycol monostearate, propylene glycol monopalmitate and propylene glycol monobehenate. .20 to 0.50 mass% , and microcrystalline cellulose, microfibrous cellulose, powdered cellulose, cocoa, okara, kinako, azuki bean-derived insoluble polysaccharide-containing material, cacao mass, an insoluble polysaccharide-containing material derived from seeds, the material containing one or more cellulose selected from green tea, containing 0.10 to 1.00 mass% as the cellulose, and frozen food more than 30 wt% water, and the baked goods water 15 wt% or less To provide a composite frozen food characterized by being joined

According to this invention, since the raw material containing propylene glycol fatty acid ester having an iodine value of 20 or less and cellulose is contained, stable molding of frozen food is possible, and heat during storage of ice crystals when frozen is stored. Changes due to fluctuations (heat shock) are suppressed. This makes it difficult for the moisture in the frozen food to transfer to the baked food, and maintains the crisp feeling of the baked food such as biscuits and monaca peel.

In addition, according to the present invention, by containing a propylene glycol fatty acid ester having an iodine value of 20 or less, ice crystals when frozen can be maintained over time in a fine state, and a frozen food with a smooth texture It becomes. On the other hand, frozen foods are easy to melt at the time of manufacturing (molding), and the frozen foods do not stably fill and stick out when joined to the baked food. Since the moldability of frozen food is improved by containing, it can be easily joined to the baked food.
According to this aspect, the propylene glycol fatty acid ester having an iodine value of 20 or less can favorably suppress the moisture transfer to the baked food and improve the moldability along with the refinement of ice crystals.

  In the frozen food in this invention, it is preferable not to contain monoglycerin fatty acid ester. According to this aspect, since frozen food does not contain monoglycerol fatty acid ester, it can suppress that a moldability falls. Incidentally, monoglycerin fatty acid ester is an emulsifier usually used in ice cream.

  The frozen food in the present invention preferably further contains a thickening stabilizer. According to this aspect, the moldability of frozen food can be further enhanced.

  The thickening stabilizer for frozen food in the present invention is preferably at least one selected from locust bean gum, guar gum, tamarind seed gum, carrageenan, gelatin, pectin, xanthan gum, agar, or modified starch. According to this aspect, the moldability can be improved while maintaining the texture of the frozen food.

  The frozen food in the present invention preferably contains 0.05 to 0.50% by mass of a thickening stabilizer. According to this aspect, the moldability can be improved while maintaining the texture of the frozen food.

  The baked food in the present invention is preferably any one selected from biscuits, crackers, rusks, corns, wafers, monaca peels, pies, shoes, waffles, bolo, rice crackers, rice crackers, or hail. According to this aspect, it is possible to obtain a composite frozen food that suppresses changes in texture of the baked food over time and maintains a crisp feeling.

  The frozen food in the present invention preferably further contains a sorbitan fatty acid ester. According to this aspect, the moldability of frozen food can be improved.

  The HLB of the sorbitan fatty acid ester of the frozen food in the present invention is preferably 6 or less. According to this aspect, the moldability of frozen food can be further enhanced.

According to this invention, since the raw material containing propylene glycol fatty acid ester having an iodine value of 20 or less and cellulose is contained, stable molding of frozen food is possible, and heat during storage of ice crystals when frozen is stored. Changes due to fluctuations (heat shock) are suppressed. This makes it difficult for the moisture in the frozen food to transfer to the baked food, and maintains the crisp feeling of the baked food such as biscuits and monaca peel.

In addition, according to the present invention, by containing a propylene glycol fatty acid ester having an iodine value of 20 or less, ice crystals when frozen can be maintained over time in a fine state, and a frozen food with a smooth texture It becomes. On the other hand, it becomes frozen food tends anyone more soluble during production (during molding), frozen food when conjugated to baked goods is not filled stably, there is a problem that or protrusion, material containing cellulose Since the moldability of frozen food is improved by containing, it can be easily joined to the baked food.

  The frozen food in the present invention refers to a packaged food that has been pretreated, snap-frozen, and held in a frozen state at −18 ° C. or lower. (Japan Frozen Food Association) Food that is kept at a freezing temperature below a certain level and provided to consumers.

  The frozen food of the present invention is a frozen product having a water content of 30% by mass or more, and examples thereof include whipped cream, custard cream, fresh chocolate cream, ice cream, and ice confectionery that are eaten in a freezing temperature range.

  Examples of the baked food used in the present invention include biscuits, crackers, rusks, corns, wafers, monaca peels, pies, shoes, waffles, bolo, rice crackers, rice crackers, and roaring. In addition, the baked food used in the present invention preferably has a moisture content of 15% by mass or less, more preferably 10% by mass or less. The moisture content of the baked food can be measured by, for example, a moisture meter “Ket” (trade name, manufactured by Kett Science Laboratory).

  The propylene glycol fatty acid ester having an iodine value of 20 or less used in the present invention is an ester of fatty acid obtained by reacting propylene glycol with edible fats and oils. It is produced by esterification of propylene glycol and fatty acid, or transesterification of edible oil and fat and propylene glycol, but may be a propylene glycol fatty acid ester obtained by any method. Growth of frozen foods containing propylene glycol fatty acid esters due to thermal fluctuation (heat shock) during storage of ice crystals when frozen is suppressed. In addition, since the ice crystals when frozen are fine, the texture becomes smooth.

  The propylene glycol fatty acid ester having an iodine value of 20 or less is preferably propylene glycol mono fatty acid ester. As the fatty acid, stearic acid, palmitic acid, and behenic acid are preferable. Examples of the propylene glycol fatty acid ester include propylene glycol monostearate (hereinafter sometimes abbreviated as “PGMS”), propylene glycol monopalmitate (hereinafter sometimes abbreviated as “PGMP”), and propylene glycol monobehenate. An ester (hereinafter sometimes abbreviated as “PGMB”) is preferred, and propylene glycol monostearate is most preferred.

  The content of the propylene glycol fatty acid ester having an iodine value of 20 or less in the frozen food is preferably 0.20 to 0.60% by mass, and more preferably 0.20 to 0.55% by mass. If the content of the propylene glycol fatty acid ester in the frozen food is less than 0.20% by mass, the ice crystals tend to change greatly and moisture transfer tends not to be suppressed. On the other hand, the content of the propylene glycol fatty acid ester in the frozen food When it exceeds 0.60 mass%, there exists a tendency for a moldability to deteriorate.

  Here, in the present specification, good moldability means that, for example, when frozen food is joined so as to be wrapped in a baked food (monaca skin, etc.), the frozen food is not deformed at the time of manufacture, and the baked food. It means not sticking out. In addition, when frozen food is sandwiched between two baked foods (biscuits, etc.) and joined, the side portion of the frozen food that is not sandwiched between baked foods does not deform (protrudes, swells, etc.) Means that the original form can be maintained. Furthermore, when filling frozen food into a corn etc., it means that the form of the initial frozen food rolled up is maintained without being deformed, such as being easily melted. Good shape retention means that the time-dependent change of the frozen food is observed and the form of the frozen food at the time of manufacture is maintained.

  The material containing insoluble polysaccharides used in the present invention may be a material containing cellulose, or cellulose such as microcrystalline cellulose, microfibrous cellulose, powdered cellulose, cocoa, okara, kinako, azuki. , Cocoa mass, seeds (almonds, macadamia nuts, hazelnuts, cashews, sesame), or one or more selected from green tea. As the cellulose, for example, a product obtained by hydrolysis or mechanical pulverization using purified pulp as a raw material is used. Since the stability at the time of molding is improved by the material containing the insoluble polysaccharide, it is possible to suppress the protrusion of the frozen food from the baked food as described above, and to make it easy to join the baked food. .

  The material containing the insoluble polysaccharide in the frozen food is preferably contained in an amount of 0.05 to 1.10 mass%, more preferably 0.10 to 1.00 mass%, as the insoluble polysaccharide. If the raw material containing the insoluble polysaccharide in the frozen food contains less than 0.05% by mass as the insoluble polysaccharide, the moldability tends to deteriorate. On the other hand, if the material containing the insoluble polysaccharide in the frozen food exceeds the content of 1.10% by mass as the insoluble polysaccharide, the texture and flavor tend to deteriorate.

  The frozen food in the present invention preferably contains no monoglycerin fatty acid ester. The fatty acid in the monoglycerin fatty acid ester may be saturated or unsaturated, and the monoglycerin fatty acid ester contains a monoglycerin difatty acid ester in addition to the monoglycerin monofatty acid ester. May be. Frozen foods that do not contain monoglycerin fatty acid esters can suppress a decrease in moldability.

  The frozen food according to the present invention preferably further contains a thickening stabilizer. Since the thickening stabilizer can impart viscosity and the like, a frozen food containing the same can further improve the moldability.

  As thickening stabilizers, locust bean gum, guar gum, tamarind seed gum, carrageenan, gelatin, pectin, xanthan gum, agar, modified starch, alginic acid, cassia gum, curdlan, karaya gum, psyllium seed gum, gellan gum, tara gum, pullulan, welan gum One or more types selected from succinoglycan and the like can be used, whereby the texture of the frozen food can be kept good and the moldability can be improved.

  The content of the thickening stabilizer in the frozen food is preferably 0.05 to 0.50% by mass, and more preferably 0.1 to 0.30% by mass. If the content of the thickening stabilizer in the frozen food is less than 0.05% by mass, the moldability tends to deteriorate. On the other hand, when the content of the thickening stabilizer in the frozen food exceeds 0.50% by mass, the texture and flavor tend to deteriorate.

  The frozen food in the present invention preferably further contains a sorbitan fatty acid ester. By containing sorbitan fatty acid ester, the moldability of frozen food can be further enhanced. As the sorbitan fatty acid ester, sorbitan trifatty acid ester is preferable. Moreover, as a fatty acid, behenic acid is preferable.

  The sorbitan fatty acid ester HLB (Hydrophilic Lipophilic Balance) is preferably 6 or less. If the HLB of the sorbitan fatty acid ester exceeds 6, the moldability tends not to improve.

  The composite frozen food and frozen food in the present invention include, for example, pulverized nuts, fruit juice powder, fruit freeze-dried chips, chocolate, coffee chips, caramel, matcha tea, cacao nibs, puffed snack foods, biscuits chips, candy chips. Ingredients such as chocolate chips, dried fruits and marshmallows may be included.

  EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but these examples do not limit the scope of the present invention.

<Test Example 1>
16 parts by mass of sugar, 8 parts by mass of skim milk powder, 7.5 parts by mass of vegetable oil and fat, and 0.2 parts by mass of fragrance are used as the basic composition of the ice cream raw material, and the iodine value is 20 or less as shown in Tables 1 to 3 below. A material containing propylene glycol fatty acid ester (PGMS, PGMP, PGMB) or propylene glycol fatty acid ester (PGMO) having an iodine value exceeding 20 and an insoluble polysaccharide was added. This ice cream raw material was dissolved by heating, homogenized with a homogenizer, sterilized and frozen. Further, it was discharged from a freezer at −5 ° C. · OR (overrun) = 100 and sandwiched between two monaca peels.

  About the obtained Monaca ice, the degree of moldability and moisture absorption resistance was evaluated, and comprehensive evaluation was performed.

  As shown in Table 4, the moldability was evaluated by measuring the number of creams protruding from the sandwiched monaca skin when the ice cream was sandwiched between two monaca skins.

  As shown in Table 5, the moisture absorption resistance was evaluated by measuring the amount of increase in the moisture value of monaca skin when stored for 14 days at −18 ° C. from the time of manufacturing Monaca ice.

  Comprehensive evaluation is conducted by 8 expert panelists. “◎” means 7 or more, “○” means 5 or more, “△” means 3 or more, “×” means Each less than 2 people was represented.

  As a result, as shown in Tables 1 to 3, in Examples 1 to 12 including a propylene glycol fatty acid ester (PGMS, PGMP, PGMB) having an iodine value of 20 or less and a material containing an insoluble polysaccharide, moldability and It was excellent in moisture absorption resistance, and was a good evaluation in the overall evaluation.

  On the other hand, Comparative Example 1 including a material containing an insoluble polysaccharide but not containing propylene glycol fatty acid ester is excellent in moldability, but does not have sufficient moisture absorption resistance, and good evaluation cannot be obtained in comprehensive evaluation. In Comparative Examples 2 to 5 including a material containing propylene glycol fatty acid ester (PGMO) and insoluble polysaccharide having an iodine value of more than 20, the moldability is excellent, but the hygroscopic resistance is not sufficient, and the overall evaluation is good. It was not obtained.

<Test Example 2>
As shown in Table 6 below, Monaca ice to which PGMS and cellulose were added was prepared, and in the same manner as in Test Example 1, the degree of moldability and moisture absorption resistance was evaluated, and comprehensive evaluation was performed.

  As a result, as shown in Table 6, in Example 13 containing PGMS and cellulose, the moldability and moisture absorption resistance were excellent, and the overall evaluation was good.

  On the other hand, Comparative Example 6 containing PGMS and not containing cellulose was inferior in moldability, so that the evaluation of moisture absorption resistance was not sufficiently good and good evaluation could not be obtained in comprehensive evaluation.

<Test Example 3>
As shown in Table 7 below, Monaca ice was prepared by adding PGMS and cellulose, and further saturated monoglycerin fatty acid ester or unsaturated monoglycerin fatty acid ester, and evaluated the degree of moldability and moisture absorption resistance in the same manner as in Test Example 1. And conducted a comprehensive evaluation.

  As a result, as shown in Table 7, in Example 14 which does not contain any saturated monoglycerin fatty acid ester or unsaturated monoglycerin fatty acid ester, the evaluation was excellent in moldability and moisture absorption resistance, and good overall evaluation. .

  On the other hand, in Examples 15 to 19 containing either a saturated monoglycerin fatty acid ester and / or an unsaturated monoglycerin fatty acid ester, the moldability is not sufficiently good, and the overall evaluation is not sufficiently good. Excellent moisture absorption resistance.

<Test Example 4>
As shown in Table 8 below, Monaca ice to which a thickening stabilizer (locust bean gum, guar gum) was added was prepared, and the degree of moldability and moisture absorption resistance was evaluated in the same manner as in Test Example 1, and comprehensive evaluation was performed. .

  As a result, as shown in Table 8, in Examples 20 and 21, the moldability and moisture absorption resistance were excellent, and the overall evaluation was good. Examples 20 and 21 both have good moldability, but Example 20 had three creams protruding from the sandwiched Monaca skin, whereas Example 21 had two. Example 21 containing a thickening stabilizer was excellent in moldability as compared with Example 22 not containing.

<Test Example 5>
As shown in Tables 9 and 10 below, Monaca ice to which one or more various thickening stabilizers were added was prepared, and in the same manner as in Test Example 1, the degree of moldability and moisture absorption resistance was evaluated, and comprehensive evaluation was performed. . The flavor and texture were also evaluated.

  The taste and texture are evaluated by 8 expert panelists. “5” is smooth with a smooth touch, and it ’s very delicious. “4” has a slightly smooth touch. “1” has a mouthfeel, “3” has a mouthfeel, “2” has a mouthfeel that is slightly worse, and “1” has a mouthfeel that is not so delicious. He expressed that his mouth was bad and not delicious.

  As a result, as shown in Tables 9 and 10, in Example 22 containing one kind of locust bean gum as a thickening stabilizer and Example 24 containing one kind of tamarind seed gum, the moldability and moisture absorption resistance were excellent. The flavor and texture were 5, and the overall evaluation was also good. Moreover, in Example 23 which contains 1 type of guar gum as a thickening stabilizer, it was excellent in moldability and moisture absorption resistance, the flavor and texture were 4, and the overall evaluation was also good. On the other hand, in Example 26 containing 1 type of gelatin as a thickening stabilizer and Example 27 containing 1 type of pectin, the moisture absorption resistance was excellent and the flavor and texture were 4, but the moldability was sufficiently good. However, the overall evaluation did not give a sufficiently good evaluation. In Example 25 containing 1 carrageenan as a thickening stabilizer, Example 28 containing 1 kind of xanthan gum, and Example 29 containing 1 kind of modified starch, the moisture absorption resistance was excellent, and the flavor and texture were 3. However, the moldability was not sufficiently good, and a sufficiently good evaluation could not be obtained even in the comprehensive evaluation.

  In Examples 30 to 34 containing two kinds of thickening stabilizers, the moldability and moisture absorption resistance were excellent, the flavor and texture were 4 or 5, and the overall evaluation was also good.

  In Examples 35, 36, and 38 to 40 containing three types of thickening stabilizers, the moldability and moisture absorption resistance were excellent, the flavor and texture were 4 or 5, and the overall evaluation was also good. On the other hand, Example 37 containing three kinds of thickening stabilizers was excellent in moldability and moisture absorption resistance and had a flavor and texture of 3. However, the comprehensive evaluation could not obtain a sufficiently good evaluation.

  In Example 41 containing 5 types of thickening stabilizers, the moldability and moisture absorption resistance were excellent, the flavor and texture were 4, and the overall evaluation was also good.

<Test Example 6>
Monaca ice to which PGMS was added in the amounts shown in Table 11 below was produced, and in the same manner as in Test Example 1, the degree of moldability and moisture absorption resistance was evaluated, and comprehensive evaluation was performed.

  As a result, as shown in Table 11, Examples 44 to 47 containing 0.2, 0.3, 0.4, and 0.5 parts by mass of PGMS are excellent in moldability and moisture absorption resistance, and may be comprehensively evaluated. It was evaluation. On the other hand, in Examples 42 and 43 containing 0.05 and 0.10 parts by mass of PGMS, the moldability was excellent, but the moisture absorption resistance was not sufficiently good, and a sufficiently good evaluation could not be obtained in the comprehensive evaluation. In Example 48 containing 0.60 part by mass of PGMS, the moisture absorption resistance was excellent, but the moldability was not sufficiently good, and a sufficiently good evaluation could not be obtained even in the comprehensive evaluation.

<Test Example 7>
Monaca ice added with cellulose in the amounts shown in Table 12 below was prepared, and in the same manner as in Test Example 1, the degree of moldability and moisture absorption resistance was evaluated, and comprehensive evaluation was performed.

  As a result, as shown in Table 12, in Examples 50 to 54 containing 0.10, 0.35, 0.60, 0.85, 1.00 parts by mass of cellulose, the moldability and moisture absorption resistance are excellent. Good evaluation was obtained in the overall evaluation. On the other hand, in Examples 49 and 55 containing 0.05 and 1.10 parts by mass of cellulose, the moisture absorption resistance was excellent, but the moldability was not sufficiently good, and sufficient evaluation could not be obtained even in comprehensive evaluation.

<Test Example 8>
Monaca ice to which a thickening stabilizer was added in the amounts shown in Table 13 below was prepared, and in the same manner as in Test Example 1, the degree of moldability and moisture absorption resistance was evaluated, and comprehensive evaluation was performed. Further, the flavor and texture were also evaluated in the same manner as in Test Example 5.

  The shape-retaining property was evaluated by peeling Monaca ice monaca skin stored in a freezer for 3 days, placing 50 g of ice cream on a mesh (0.5 mm aperture) at room temperature, and the form of ice cream after 20 minutes. Evaluation was based on the mass of mesh-through (passage). When the ice cream was placed on the mesh, the original shape was maintained and the mesh-through was within 3 g. “○”, the ice cream was deformed from the original shape on the mesh, but the mesh-through was within 8 g. The case where the ice cream was deformed from the initial shape on the mesh and the mesh-through exceeded 8 g was indicated as “X”.

  As a result, as shown in Table 13, in Example 57 containing 0.05 parts by mass of the thickening stabilizer in total, the shape retention was not sufficiently good, but the moldability and moisture absorption resistance were excellent, and the flavor -The texture was 4, and good evaluation was obtained even in comprehensive evaluation. In Examples 58 and 59 containing 0.15 and 0.25 parts by mass of the thickening stabilizer in total, the moldability, moisture absorption resistance, and shape retention are excellent, and the flavor and texture are 5, and the overall evaluation is particularly good. Evaluation was obtained. In Example 60 containing 0.35 parts by mass of the thickening stabilizer in total, the moldability, moisture absorption resistance and shape retention were excellent, the flavor and texture were 4, and good evaluation was obtained even in comprehensive evaluation. In Example 61 containing 0.50 parts by mass of the thickening stabilizer in total, the moldability, moisture absorption resistance and shape retention were excellent, the flavor and texture were 3, and good evaluation was obtained even in comprehensive evaluation. On the other hand, in Example 56 containing 0.03 parts by mass of the thickening stabilizer in total, the moisture absorption resistance was excellent and the flavor and texture were 4, but the moldability and shape retention were not sufficiently good, The overall evaluation did not give a sufficiently good evaluation. In Example 62 containing 0.55 parts by mass of the thickening stabilizer in total, the moisture absorption resistance and the shape retention are excellent, and the flavor and texture are 3, but the moldability is not sufficiently good, and the overall evaluation A sufficiently good evaluation could not be obtained.

<Test Example 9>
Monaca ice added with various emulsifiers in the amounts shown in Table 14 below was prepared, and the moldability, moisture absorption resistance was evaluated in the same manner as in Test Example 1, and the degree of shape retention was evaluated in the same manner as in Test Example 8, for comprehensive evaluation. went. Further, the flavor and texture were also evaluated in the same manner as in Test Example 5.

  As a result, as shown in Table 14, in Example 64 containing sorbitan fatty acid ester as an emulsifier, the moisture absorption resistance and the shape retention are excellent, but the moldability is particularly excellent, and the flavor / texture is 5, Especially good evaluation was obtained. In Example 63 containing no emulsifier other than PGMS, the moldability, moisture absorption resistance, and shape retention were excellent, the flavor and texture were 5, and good evaluation was obtained in the overall evaluation. In Examples 65 and 66 each containing sucrose fatty acid ester and polyglycerin ester as emulsifiers, the moldability, moisture absorption resistance and shape retention were excellent, and the flavor and texture were 4, and good evaluation was obtained even in comprehensive evaluation. . On the other hand, in Examples 67 and 68 each containing polysorbate and lecithin as emulsifiers, the moldability and moisture absorption resistance are excellent, and the flavor and texture are 4 and 3, respectively, but the shape retention is not sufficiently good, The overall evaluation did not give a sufficiently good evaluation.

<Test Example 10>
Monaca ice was prepared by adding sorbitan fatty acid esters of each HLB value in the amounts shown in Table 15 below, and the degree of moldability and moisture absorption resistance was evaluated in the same manner as in Test Example 1, and comprehensive evaluation was performed.

  As a result, as shown in Table 15, in Example 69 containing no sorbitan fatty acid ester, the moldability was not sufficiently good, but the moisture absorption resistance was excellent and a good evaluation was obtained. In Examples 70 and 73 containing sorbitan fatty acid ester of HLB = 1, 5.5, the moldability and moisture absorption resistance were excellent, and good evaluation was obtained even in comprehensive evaluation. In Examples 71 and 72 containing sorbitan fatty acid esters of HLB = 2.5 and 4.5, the moisture absorption resistance was excellent, but the moldability was particularly excellent, and particularly good evaluation was obtained in the comprehensive evaluation. On the other hand, in Examples 74 and 75 containing sorbitan fatty acid esters with HLB = 7,8, the moisture absorption resistance was excellent, but the moldability was not sufficiently good, and a sufficiently good evaluation could not be obtained even in comprehensive evaluation.

Claims (8)

Propylene glycol monostearate, propylene glycol mono palmitate and propylene glycol mono behenate least one iodine value of 20 or less propylene glycol fatty acid ester selected from the 0.20 to 0.50 wt%, and finely One or more types of cellulose selected from crystalline cellulose, microfibrous cellulose, powdered cellulose, cocoa, okara, kinako, azuki bean-derived insoluble polysaccharide-containing material, cacao mass, seed-derived insoluble polysaccharide-containing material, and matcha tea A combined refrigeration characterized in that a frozen food containing 0.10 to 1.00% by mass of a material containing cellulose and having a moisture content of 30% by mass or more and a baked food having a moisture content of 15% by mass or less are joined. Food. The composite frozen food according to claim 1 , wherein the frozen food does not contain a monoglycerin fatty acid ester. The composite frozen food according to claim 1 or 2 , wherein the frozen food further contains a thickening stabilizer. The composite frozen food according to claim 3 , wherein the thickening stabilizer is at least one selected from locust bean gum, guar gum, tamarind seed gum, carrageenan, gelatin, pectin, xanthan gum, agar, or modified starch. The said frozen food is a composite frozen food as described in any one of Claims 1-4 which contains 0.05-0.50 mass% of thickening stabilizers. The baked goods are biscuits, crackers, rusks, corn, wafers, Monaca skin, pies, shoe, waffles, bolo, rice crackers, rice crackers, or hail from selected of claims 1 to 5 according to any one Compound frozen food. The composite frozen food according to any one of claims 1 to 6 , wherein the frozen food further contains a sorbitan fatty acid ester. The composite frozen food according to claim 7 , wherein the sorbitan fatty acid ester has an HLB of 6 or less.