JP7127226B1 - Frozen desserts and float drinks - Google Patents
Frozen desserts and float drinks Download PDFInfo
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- 235000011850 desserts Nutrition 0.000 title description 18
- 235000021185 dessert Nutrition 0.000 claims abstract description 65
- 235000013361 beverage Nutrition 0.000 claims abstract description 34
- 108010010803 Gelatin Proteins 0.000 claims abstract description 28
- 239000008273 gelatin Substances 0.000 claims abstract description 28
- 229920000159 gelatin Polymers 0.000 claims abstract description 28
- 235000019322 gelatine Nutrition 0.000 claims abstract description 28
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 28
- 239000000203 mixture Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000015243 ice cream Nutrition 0.000 description 11
- 235000013336 milk Nutrition 0.000 description 10
- 239000008267 milk Substances 0.000 description 10
- 210000004080 milk Anatomy 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 6
- 239000007787 solid Substances 0.000 description 6
- 235000013305 food Nutrition 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 239000000155 melt Substances 0.000 description 3
- 230000003287 optical effect Effects 0.000 description 3
- 241000283690 Bos taurus Species 0.000 description 2
- 241000219112 Cucumis Species 0.000 description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 235000021243 milk fat Nutrition 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 239000012086 standard solution Substances 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000011088 calibration curve Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 235000020278 hot chocolate Nutrition 0.000 description 1
- 239000008235 industrial water Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
Abstract
【課題】飲料に溶けにくい冷菓の提供。【解決手段】アイスミックスと、ゼラチンと、を含む、冷菓であって、前記冷菓に対する前記ゼラチンの量が、０．３１質量％以上である、冷菓。【選択図】なしAn object of the present invention is to provide a frozen dessert that hardly dissolves in a beverage. A frozen dessert comprising an ice mix and gelatin, wherein the amount of the gelatin with respect to the frozen dessert is 0.31% by mass or more. [Selection figure] None
Description
本発明は、冷菓及びフロートドリンクに関する。 The present invention relates to frozen desserts and float drinks.
冷菓は、そのまま食することができるが、冷菓を飲料の水面に浮かべたフロートドリンクとして楽しむこともできる。しかし、冷菓を浮かべる際に飲料の温度が高いと、その温度差によって、冷菓がすぐに溶けてしまうため、飲料にあらかじめ氷を入れて温度を下げておくなどの工夫がされている。 The frozen dessert can be eaten as it is, but it can also be enjoyed as a float drink by floating the frozen dessert on the water surface of the beverage. However, if the temperature of the frozen dessert is high, the temperature difference will cause the frozen dessert to melt quickly.
飲料の温度をあらかじめ下げておくことにより、冷菓が溶ける速度をある程度遅くすることはできるが、満足できる程度ではない。そのため、本発明は、飲料に溶けにくい冷菓を提供することを目的とする。 By lowering the temperature of the beverage in advance, the speed at which the frozen dessert melts can be slowed to some extent, but this is not satisfactory. Therefore, an object of the present invention is to provide a frozen dessert that hardly dissolves in a beverage.
本発明者等が鋭意検討した結果、所定の量のゼラチンを冷菓に加えることにより、飲料に溶けにくい冷菓になることを見出した。 As a result of intensive studies by the present inventors, it was found that by adding a predetermined amount of gelatin to frozen desserts, frozen desserts that are difficult to dissolve in beverages can be obtained.
本発明は以下の実施形態を含む。
［１］
アイスミックスと、ゼラチンと、を含む、冷菓であって、
前記冷菓に対する前記ゼラチンの量が、０．３１質量％以上である、冷菓。
［２］
前記冷菓に対する前記ゼラチンの量が、０．３１～０．７８質量％である、［１］に記載の冷菓。
［３］
前記冷菓に対する前記ゼラチンの量が、０．３９～０．４７質量％である、［１］に記載の冷菓。
［４］
前記冷菓に対する前記ゼラチンの量が、０．４１～０．４７質量％である、［１］に記載の冷菓。
［５］
前記冷菓を冷水中で６０分放置した際の前記冷水の濁度が、４００度（ホルマジン）以下である、［１］～［４］のいずれかに記載の冷菓。
［６］
飲料に浮かべてフロートドリンクを作成するための、［１］～［５］のいずれかに記載の冷菓。
［７］
［１］～［６］のいずれかに記載の冷菓と、飲料と、を含む、フロートドリンク。
The present invention includes the following embodiments.
[1]
A frozen dessert comprising an ice mix and gelatin,
A frozen dessert, wherein the amount of gelatin in the frozen dessert is 0.31% by mass or more.
[2]
The frozen dessert according to [1], wherein the amount of gelatin in the frozen dessert is 0.31 to 0.78% by mass.
[3]
The frozen dessert according to [1], wherein the amount of gelatin in the frozen dessert is 0.39 to 0.47% by mass.
[4]
The frozen dessert according to [1], wherein the amount of gelatin in the frozen dessert is 0.41 to 0.47% by mass.
[5]
The frozen dessert according to any one of [1] to [4], wherein the cold water has a turbidity of 400 degrees (formazin) or less when the frozen dessert is left in cold water for 60 minutes.
[6]
The frozen dessert according to any one of [1] to [5], for making a float drink by floating it on a beverage.
[7]
A float drink comprising the frozen dessert according to any one of [1] to [6] and a beverage.
本発明によれば、飲料に溶けにくい冷菓を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, the frozen dessert which is hard to melt|dissolve in a drink can be provided.
以下、本発明の実施形態について具体的に説明するが、本発明はこれらに限定されるものではなく、その要旨を逸脱しない範囲で様々な変形が可能である。 Embodiments of the present invention will be specifically described below, but the present invention is not limited to these, and various modifications are possible without departing from the scope of the invention.
＜冷菓＞
本発明の一実施形態は、アイスミックスと、ゼラチンと、を含む、冷菓であって、前記冷菓に対する前記ゼラチンの量が、０．３１質量％以上である、冷菓に関する。
<Frozen Desserts>
One embodiment of the present invention relates to a frozen dessert containing an ice mix and gelatin, wherein the amount of the gelatin relative to the frozen dessert is 0.31% by mass or more.
本実施形態に係る冷菓は、所定の量のゼラチンを含むことによって、飲料の水面に浮かべても溶けにくいという性質を有する。これにより、冷菓が飲料に溶けて飲料が濁ることによる外観の悪化を長時間回避することができる。また、冷菓が飲料に長時間溶けないため、冷菓と飲料とを別々に楽しむことができる。さらに、自ら冷菓を飲料に自分好みの割合で溶かし、混合した味を楽しむこともできる。 The frozen dessert according to the present embodiment contains a predetermined amount of gelatin, so that it has the property of being difficult to dissolve even if it floats on the water surface of the beverage. As a result, it is possible to avoid deterioration of the appearance of the drink for a long time due to the frozen dessert melting into the drink and making the drink cloudy. Moreover, since the frozen dessert does not dissolve in the beverage for a long time, the frozen dessert and the beverage can be enjoyed separately. In addition, you can enjoy the mixed taste by dissolving the frozen dessert in the beverage at your preferred ratio.
冷菓にゼラチンを加えることにより空気中で溶けにくくなることは知られている。しかし、空気中と飲料中とでは、その状態が全く異なるため、冷菓にゼラチンを所定量加えることにより飲料中で溶けにくくなることは驚くべきことである。 It is known that the addition of gelatin to frozen desserts makes them less soluble in air. However, since the conditions in the air and in the beverage are completely different, it is surprising that adding a predetermined amount of gelatin to the frozen dessert makes it difficult to dissolve in the beverage.
本明細書における「冷菓」は、アイスクリーム類、氷菓等の冷凍下で保管する菓子であり、プリン等のチルド温度帯で保管する菓子は含まない。
アイスクリーム類には、アイスクリーム、アイスミルク、及びラクトアイスが包含される。本明細書における「アイスクリーム類」、「アイスクリーム」、「アイスミルク」、及び「ラクトアイス」は、「乳及び乳製品の成分規格等に関する省令」（平成３０年８月８日厚生労働省令第１０６号）における定めに従う。
The term "frozen desserts" as used herein refers to ice creams, frozen desserts, and other confections that are stored in a frozen state, and does not include confectionery that is stored in a chilled temperature range, such as pudding.
Ice creams include ice cream, ice milk, and lacto ice. "Ice cream", "ice cream", "ice milk", and "lacto ice" in this specification refer to the "Ministerial Ordinance Concerning Ingredient Standards for Milk and Dairy Products" (Ministry of Health, Labor and Welfare 106).
具体的には、アイスクリーム類は、乳又はこれらを原料として製造した食品を加工し、又は主要原料としたものを凍結させたものであつて、乳固形分３．０％以上を含むもの（発酵乳を除く。）である。
アイスクリームは、乳固形分が１５．０％以上であって、乳脂肪分が８．０％以上のものである。
アイスミルクは、乳固形分が１０．０％以上であって、乳脂肪分が３．０％以上のもの（アイスクリームを除く。）である。
ラクトアイスは、乳固形分が３．０％以上のもの（アイスクリーム及びアイスミルクを除く。）である。
Specifically, ice creams are processed or frozen products made from milk or foods made from these ingredients, and contain milk solids of 3.0% or more ( excluding fermented milk).
The ice cream has a milk solids content of 15.0% or more and a milk fat content of 8.0% or more.
Ice milk has a milk solids content of 10.0% or more and a milk fat content of 3.0% or more (excluding ice cream).
Lacto ice has a milk solids content of 3.0% or more (excluding ice cream and ice milk).
氷菓は、糖液若しくはこれに他の食品を混和した液体を凍結したもの、又は、食用氷を粉砕し、これに糖液若しくは他の食品を混和し再凍結したものであって、凍結状のまま食用に供されるものである。 Frozen desserts are frozen sugar solutions or liquids mixed with other foods, or pulverized edible ice mixed with sugar solutions or other foods and refrozen. It is served as is for food.
［アイスミックス］
本実施形態に係る冷菓は、アイスミックスを含む。アイスミックスの種類は特に限定されず、一般的な冷菓で使用されているものを使用できる。アイスミックスの成分は、冷菓の種類に応じて変更されるが、例えば、糖質（糖類及び多糖類を含む。）、果汁、油脂、乳製品、乳化剤、安定剤、香料、着色料、酸味料、ｐＨ調整剤、水、卵、塩、及びチョコレートや抹茶等の風味を呈する副原料を挙げることができる。
[Ice mix]
The frozen dessert according to this embodiment includes ice mix. The type of ice mix is not particularly limited, and those used in general frozen desserts can be used. The ingredients of the ice mix are changed according to the type of frozen dessert, but for example, carbohydrates (including sugars and polysaccharides), fruit juice, fats and oils, dairy products, emulsifiers, stabilizers, flavors, coloring agents, acidulants. , a pH adjuster, water, eggs, salt, and flavoring auxiliary materials such as chocolate and green tea.
アイスミックスの量は、冷菓の質量を基準として、例えば、８０～９９．９質量％、９０～９９．７質量％、又は９５～９９．５質量％とすることができる。 The amount of ice mix can be, for example, 80 to 99.9% by weight, 90 to 99.7% by weight, or 95 to 99.5% by weight based on the weight of the frozen dessert.
［ゼラチン］
本実施形態に係る冷菓は、ゼラチンを含む。ゼラチンを使用することにより、飲料に溶けにくい冷菓にすることができる。ゼラチンの種類は特に限定されず、食用に適したものであればよい。ゼラチンとしては、例えば、牛骨由来、牛皮由来、豚皮由来、又は魚鱗由来のゼラチンが挙げられる。
[gelatin]
The frozen dessert according to this embodiment contains gelatin. By using gelatin, it is possible to make a frozen dessert that does not easily dissolve in beverages. The type of gelatin is not particularly limited as long as it is edible. Examples of gelatin include gelatin derived from bovine bone, bovine skin, pig skin, and fish scales.
ゼラチンの量は、冷菓の質量を基準として、好ましくは０．３１質量％以上であり、より好ましくは０．３９質量％以上であり、更に好ましくは０．４１質量％以上である。ゼラチンを前記の量で使用することにより、飲料により溶けにくい冷菓にすることができる。ゼラチンの量の上限は特に限定されないが、アイスの食感を良好に保つ観点から、冷菓の質量を基準として、０．７８質量％、０．６３質量％、０．４７質量％等としてもよい。 The amount of gelatin is preferably 0.31% by mass or more, more preferably 0.39% by mass or more, and still more preferably 0.41% by mass or more, based on the mass of the frozen dessert. By using gelatin in the amount described above, frozen desserts that are difficult to dissolve in beverages can be obtained. The upper limit of the amount of gelatin is not particularly limited, but it may be 0.78% by mass, 0.63% by mass, 0.47% by mass, etc., based on the mass of the frozen dessert, from the viewpoint of maintaining a good texture of the ice cream. .
ゼラチンの量は、冷菓の質量を基準として、好ましくは０．３１～０．７８質量％であり、より好ましくは０．３９～０．６３質量％であり、更に好ましくは０．３９～０．４７質量％であり、特に好ましくは０．４１～０．４７質量％である。 The amount of gelatin is preferably 0.31-0.78% by mass, more preferably 0.39-0.63% by mass, still more preferably 0.39-0.78% by mass, based on the mass of the frozen dessert. 47% by mass, particularly preferably 0.41 to 0.47% by mass.
［濁度］
本実施形態に係る冷菓を冷水中に６０分放置した場合、前記冷水の濁度は、好ましくは４００度（ホルマジン）以下であり、より好ましくは３００度（ホルマジン）以下であり、更に好ましくは２００度（ホルマジン）以下であり、より更に好ましくは１００度（ホルマジン）以下であり、特に好ましくは５０度（ホルマジン）以下であり、最も好ましくは１０度（ホルマジン）以下である。冷水の濁度が小さいほど、冷菓が冷水に溶けにくいことを意味する。
[Turbidity]
When the frozen dessert according to the present embodiment is left in cold water for 60 minutes, the turbidity of the cold water is preferably 400 degrees (formazin) or less, more preferably 300 degrees (formazin) or less, and still more preferably 200 degrees. degree (formazin) or less, more preferably 100 degrees (formazin) or less, particularly preferably 50 degrees (formazin) or less, and most preferably 10 degrees (formazin) or less. The lower the turbidity of the cold water, the less the frozen dessert dissolves in the cold water.
濁度は、ＪＩＳ Ｋ０１０１「工業用水試験法」に規定の「度（ホルマジン）」を単位として表すことができる。濁度の具体的な測定方法は、下記実施例に記載のとおりである。 Turbidity can be expressed as a unit of "degree (formazin)" specified in JIS K0101 "Industrial water test method". A specific method for measuring turbidity is as described in Examples below.
＜フロートドリンク＞
本発明の一実施形態は、上述の冷菓と、飲料と、を含む、フロートドリンクに関する。
<Float drink>
One embodiment of the present invention relates to a float drink comprising a frozen dessert as described above and a beverage.
本実施形態に係るフロートドリンクは、飲料に溶けにくい冷菓が飲料の水面に浮かべられているため、冷菓が飲料に溶けて飲料が濁ることによる外観の悪化を長時間回避することができる。また、冷菓が飲料に長時間溶けないため、冷菓と飲料とを別々に楽しむことができる。さらに、自ら冷菓を飲料に自分好みの割合で溶かし、混合した味を楽しむこともできる。 In the float drink according to the present embodiment, frozen desserts that hardly dissolve in the beverage are floated on the surface of the beverage, so that deterioration of the appearance due to the frozen desserts dissolving in the beverage and making the beverage cloudy can be avoided for a long time. Moreover, since the frozen dessert does not dissolve in the beverage for a long time, the frozen dessert and the beverage can be enjoyed separately. In addition, you can enjoy the mixed taste by dissolving the frozen dessert in the beverage at your preferred ratio.
飲料の種類は特に限定されず、例えば、ジュース、コーヒー、及びアルコールが挙げられる。ジュースとしては、例えば炭酸飲料、具体的にはメロンソーダ及びコーラが挙げられる。 The type of beverage is not particularly limited, and examples include juice, coffee, and alcohol. Juices include, for example, carbonated beverages, specifically melon soda and cola.
以下、実施例及び比較例を用いて本発明をより詳細に説明するが、本発明の技術的範囲はこれに限定されるものではない。 EXAMPLES The present invention will be described in more detail below using examples and comparative examples, but the technical scope of the present invention is not limited thereto.
＜冷菓の製造＞
砂糖、乳製品、植物油脂、水あめ、食塩、乳化剤、安定剤（増粘多糖類）、ゼラチン製剤、着色料、香料、及び配合水を表１に示す割合で混合し、フリージングして冷菓を製造した。
Sugar, dairy products, vegetable oil, starch syrup, salt, emulsifier, stabilizer (thickening polysaccharide), gelatin preparation, coloring agent, flavoring agent, and blended water are mixed in the proportions shown in Table 1 and frozen to produce frozen desserts. did.
＜冷菓の評価＞
実施例及び比較例の冷菓を使用して、濁度（ホルマジン）を測定した。
<Evaluation of frozen desserts>
Turbidity (formazin) was measured using the frozen desserts of Examples and Comparative Examples.
（試験装置）
分光光度計：日立ハイテクサイエンス Ｕ－３９００Ｈ
測定波長 ：６６０ｎｍ
光路長 ：濁度２０以下：５０ｍｍ、濁度２０超え；１０ｍｍ
標準液 ：富士フィルム和光純薬 ホルマジン標準液（ホルマジン度：４００度）
検量線濃度：光路長５０ｍｍ（濁度４－８０度）、光路長１０ｍｍ（濁度２０－４００度）
(test equipment)
Spectrophotometer: Hitachi High-Tech Science U-3900H
Measurement wavelength: 660nm
Optical path length: Turbidity 20 or less: 50 mm, Turbidity over 20: 10 mm
Standard solution: Fuji Film Wako Pure Chemical formazin standard solution (formazin degree: 400 degrees)
Calibration curve concentration: optical path length 50 mm (turbidity 4-80 degrees), optical path length 10 mm (turbidity 20-400 degrees)
（試験条件）
・ドリンク容器：５００ｍｌプラカップ
・冷水（５℃）３６０ｍｌ
・アイス －２０℃、容量８０．０ｍｌ、重量５２．２ｇ
・濁度測定用試料：１８０ｍｌ
・測定時室温：２３℃
・サンプル採取場所：プラカップの下から２０ｍｍの箇所に５×５ｍｍの抜き取り用の穴をあけておき、テープで水が漏れないようにふさぐ。
(Test conditions)
・Drink container: 500ml plastic cup ・Cold water (5℃) 360ml
・ Ice -20°C, volume 80.0ml, weight 52.2g
・Sample for turbidity measurement: 180 ml
・Room temperature during measurement: 23°C
・Sampling place: Make a 5x5mm extraction hole 20mm from the bottom of the plastic cup, and cover it with tape so that water does not leak.
（試験手順）
アイスを盛り付ける際に使用するアイスディッシャー（＃１２（８５ｃｃ）、円の直径：６３ｍｍ）を用いてアイスをスクープし、－２０℃の冷凍庫で３時間保管した。冷水にアイスを上面から静かに乗せ、室温で放置した。６０分経過時にカップの下部側面から液体を抜き出し、濁度を測定した。結果を表２に示す。
(Test procedure)
The ice was scooped using an ice disher (#12 (85 cc), circle diameter: 63 mm) used for serving ice, and stored in a freezer at -20°C for 3 hours. The ice cream was gently placed on top of cold water and allowed to stand at room temperature. At the end of 60 minutes, the liquid was drawn from the bottom side of the cup and the turbidity was measured. Table 2 shows the results.
＜フロートドリンクの評価＞
実施例及び比較例の冷菓をメロンソーダに浮かべたフロートドリンクについて、飲料部分の官能評価、冷菓部分の官能評価、及び総合官能評価を行った。各評価の判断基準は以下の通りであり、結果を表２に示す。
<Evaluation of float drink>
The float drinks obtained by floating the frozen desserts of Examples and Comparative Examples on melon soda were subjected to sensory evaluation of the beverage portion, sensory evaluation of the frozen dessert portion, and overall sensory evaluation. Criteria for each evaluation are as follows, and the results are shown in Table 2.
（飲料部分の官能評価）
Ａ：飲料の味がそのまま楽しめる。
Ｂ：冷菓の一部が混じり、飲料の味がやや弱い。
Ｃ：冷菓が溶けて混ざる量が増え、飲料の味があまりしない。
(Sensory evaluation of beverage portion)
A: You can enjoy the taste of the beverage as it is.
B: Part of the frozen dessert is mixed, and the taste of the beverage is slightly weak.
C: The frozen dessert melts and mixes in an increased amount, and the beverage does not have much taste.
（冷菓部分の官能評価）
Ａ：スプーンですくいやすく、口の中に入れても冷菓らしい冷たさとボディ感があり、おいしい。
Ｂ：溶けかけているため柔らかく、スプーンですくいやすいが、口の中に入れるとすぐ無くなるため冷菓としてのおいしさに乏しい。
Ｃ：もったりとした物性で口の中に入れると、冷たさがなく、くちどけが悪い。
(Sensory evaluation of frozen dessert part)
A: It is easy to scoop with a spoon, and even when put in the mouth, it has a coldness and a body like a frozen dessert, and is delicious.
B: Soft and easy to scoop with a spoon because it is about to melt, but lacks deliciousness as a frozen dessert because it disappears as soon as it is put in the mouth.
C: It has a solid physical property, and when put in the mouth, it does not feel cold and does not melt in the mouth.
（総合官能評価）
Ａ：スプーンですくいやすく、自分好みに飲料と冷菓を混合して食べられるので、おいしい。
Ｂ：冷菓がすぐに溶けて液体部と混ざるため、飲料が冷菓の味で薄まってしまい、かつ、見た目がきれいではなくなる。
Ｃ：冷菓の物性がしっかりとしているため、飲料との一体感に欠ける。
(Comprehensive sensory evaluation)
A: It is delicious because it is easy to scoop with a spoon and you can mix the beverage and the frozen dessert to your liking.
B: Since the frozen dessert melts immediately and mixes with the liquid part, the beverage is diluted with the taste of the frozen dessert and the appearance is not beautiful.
C: Since the physical properties of the frozen dessert are solid, the feeling of unity with the beverage is lacking.
Claims (5)
前記冷菓に対する前記ゼラチンの量が、０．３１～０．７８質量％である、冷菓。 A frozen dessert for making a float drink on a beverage, comprising an ice mix and gelatin,
The frozen dessert, wherein the amount of gelatin with respect to the frozen dessert is 0.31 to 0.78% by mass.
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| JP2022060206A JP7127226B1 (en) | 2022-03-31 | 2022-03-31 | Frozen desserts and float drinks |
| TW112104105A TW202339628A (en) | 2022-03-31 | 2023-02-06 | Frozen dessert and floating drink wherein the frozen dessert includes an ice raw material mixture and gelatin |
| KR1020230031949A KR20230141481A (en) | 2022-03-31 | 2023-03-10 | Frozen dessert and float drink |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019101504A1 (en) | 2017-11-23 | 2019-05-31 | Unilever Plc | Frozen confections comprising gelatin |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61185155A (en) * | 1985-02-14 | 1986-08-18 | Toyo Jozo Co Ltd | Composition for highly foamy food |
| JPS63219342A (en) * | 1987-03-06 | 1988-09-13 | Fuji Oil Co Ltd | Ice cream |
| JPS6430564A (en) * | 1987-07-27 | 1989-02-01 | Sanei Kagaku Kogyo Kk | Preparation of cream soda or such |
| JP2979764B2 (en) * | 1991-05-29 | 1999-11-15 | 味の素株式会社 | Fructose polymer containing food |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019101504A1 (en) | 2017-11-23 | 2019-05-31 | Unilever Plc | Frozen confections comprising gelatin |
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| TW202339628A (en) | 2023-10-16 |
| JP2023150878A (en) | 2023-10-16 |
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