JP7148749B1 - Covered frozen dessert and its manufacturing method - Google Patents

Abstract

An object of the present invention is to provide a coated frozen dessert in which the occurrence of leakage from a coating layer is suppressed, and a method for producing a coated frozen dessert capable of suppressing the occurrence of leakage from the coating layer. A coated frozen dessert comprising a frozen dessert mix containing 0.39% by mass or more of gelatin and a coating layer with a melting point of 15°C or higher that coats part or all of the periphery of the frozen dessert, and the coated frozen dessert. A manufacturing method, comprising the steps of: preparing the frozen dessert mix containing 0.39% by mass or more of the gelatin; obtaining the frozen dessert from the frozen dessert mix; A method for producing a coated frozen dessert, comprising the step of coating with the liquid coating material of which the temperature is adjusted as described above to form the coating layer. [Selection figure] None

Description

TECHNICAL FIELD The present invention relates to a coated frozen dessert and a method for producing the same.

Frozen desserts containing gelatin for a specific purpose are known (see Patent Documents 1 and 2, for example).

The frozen dessert described in Patent Document 1 is a frozen dessert containing fine ice in which fine ice is dispersed in the frozen dessert, the frozen dessert mix contains gelatin, the overrun of the frozen dessert mix is 200 to 250%, and the frozen dessert mix is and fine ice at a blending ratio of 30:70 to 70:30, the frozen dessert containing fine ice has a fluffy texture, melts well in the mouth, and has a refreshing feeling. It is intended to provide In addition, when the frozen dessert is a bite-sized frozen dessert, it is described that it is preferable to coat the surface of the frozen dessert in order to make it less sticky to the hands and easier to eat (Patent Document 1 [0014] ]).

The frozen dessert described in Patent Document 2 includes (A) a center made by freezing an aqueous solution containing sugar and gelatin, (B) a shell made of an ice layer coated on the outer periphery of the center, and (C) the shell It is a frozen dessert characterized by having a coating layer mainly composed of solidified fat and oil coated on the outer periphery of the ice candy, and despite being an ice candy-like frozen dessert containing gelatin, it can be stored without hindrance as a product. The object is to provide a frozen dessert having shape.

JP-A-2003-33139 JP-A-2003-79319

Coated frozen desserts, in which the surface of frozen desserts is coated with chocolate or the like, are becoming increasingly popular with consumers, and manufacturers are increasingly required to improve their quality. The required quality includes the richness, smoothness, beauty of appearance, and shape retention of frozen desserts.

In coated frozen desserts coated with a coating material such as chocolate, it is necessary to adjust the temperature of the coating material to a constant temperature in order to ensure fluidity when coating the frozen desserts with the coating material. As a result, the surface of the frozen dessert mix in contact with the temperature-controlled coating material melts, and when the coating material is cooled and hardened, the melted frozen dessert mix leaks out from the areas where the coating material is thin or hardens slowly. There is a problem that it is frozen (hereinafter simply referred to as "leakage") and the appearance is damaged (see the arrow in the photograph of FIG. 1). In particular, frozen desserts with a high-class or rich flavor have a high solids content, and thus the above-mentioned problems are significant.

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a coated frozen dessert in which the occurrence of leakage from the coating layer is suppressed, and a method for producing a coated frozen dessert capable of suppressing the occurrence of leakage from the coating layer.

In order to achieve the above objects, the present invention provides the following coated frozen desserts and a method for producing the same.

In the present invention, descriptions of X (numerical value) to Y (numerical value) mean X or more and Y or less, unless otherwise specified.

[1] A coated frozen dessert comprising a frozen dessert mix containing 0.39% by mass or more of gelatin and a coating layer having a melting point of 15° C. or higher that coats part or all of the periphery of the frozen dessert.
[2] The coated frozen dessert according to [1], wherein the frozen dessert mix contains less than 5% by mass of the gelatin.
[3] The coated frozen dessert according to [1] or [2], wherein the frozen dessert mix contains 0.45% by mass or more and 1% by mass or less of the gelatin.
[4] The covered frozen dessert according to any one of [1] to [3], wherein the frozen dessert mix has a total solid content of 30% by mass or more.
[5] The covered frozen dessert according to any one of [1] to [4], wherein the frozen dessert has an overrun of 100% or less.
[6] The coated frozen dessert according to any one of [1] to [5], wherein the coating layer contains vegetable oil.
[7] The coated frozen dessert according to any one of [1] to [6], wherein the coating layer is a chocolate coating layer.
[8] The covered frozen dessert according to any one of [1] to [7], wherein the frozen dessert constitutes the center of the covered frozen dessert.
[9] The covered frozen dessert according to any one of [1] to [7], wherein the frozen dessert comprises a coating layer covering the center made of a material different from the frozen dessert mix.
[10] The covered frozen dessert according to any one of [1] to [9] above, having a gripping stick part of which is inserted into the covered frozen dessert.
[11] A method for producing a coated frozen dessert according to any one of [1] to [10],
A step of preparing the frozen dessert mix containing 0.39% by mass or more of the gelatin;
obtaining the frozen dessert from the frozen dessert mix;
A method for producing a coated frozen dessert, comprising the step of coating part or all of the outer periphery of the frozen dessert with a liquid coating material adjusted to a temperature of 15° C. or higher to form the coating layer.
[12] The method for producing a coated frozen dessert according to [11], wherein in the step of providing the coating layer, the temperature of the coating material is 15°C or higher and 50°C or lower.

According to the present invention, it is possible to provide a coated frozen dessert in which the occurrence of leakage from the coating layer is suppressed, and a method for producing a coated frozen dessert in which the occurrence of leakage from the coating layer can be suppressed.

Fig. 3 is a photograph showing leakage in a covered frozen dessert.

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.

[Covered ice cream]
A coated frozen dessert according to an embodiment of the present invention (hereinafter referred to as "this embodiment") includes a frozen dessert made of a frozen dessert mix containing 0.39% by mass or more of gelatin, and a part or all of the outer circumference of the frozen dessert. It has a coating layer with a melting point of 15° C. or more to be coated. A detailed description will be given below.

(frozen dessert)
In the coated frozen dessert of the present embodiment, the frozen dessert is a frozen dessert that is stored in a frozen state, and includes, for example, frozen desserts classified into ice creams, frozen desserts, and fermented milk. In the covered frozen dessert of the present embodiment, the frozen dessert is preferably ice cream. The covered frozen desserts of the present embodiment include not only those sold as frozen desserts, but also those sold as "frozen foods" and "western sweets."

Ice creams include ice cream, ice milk and lacto ice. Ice creams, ice creams, ice milks and lacto ices are subject to the "Ministerial Ordinance Concerning Ingredient Standards for Milk and Dairy Products" (December 27, 1951 Ministry of Health and Welfare Ordinance No. 52, last revision: December 4, 2020). Follow the provisions of Ministry of Health, Labor and Welfare Ordinance No. 194). For example, in the ministerial ordinance above, "ice creams" refer to processed or frozen products made from milk or foods made from these ingredients, and having a milk solids content of 3.0% or more. (excluding fermented milk).

Frozen desserts include frozen desserts not classified as ice creams, that is, frozen desserts with a milk solids content of less than 3.0%. For example, frozen sugar solution or liquid mixed with other food, or pulverized edible ice mixed with sugar solution or other food and refrozen, still frozen There are edible frozen desserts. Ice desserts include sherbet and the like.
Frozen desserts classified as fermented milk include frozen yogurt and the like.

In the covered frozen dessert of the present embodiment, the frozen dessert consists of the following frozen dessert mix.

(frozen dessert mix)
The frozen dessert mix in the present embodiment includes frozen dessert mixes generally used in ice creams, frozen desserts, and the like. Examples of frozen dessert mixes include ice cream mixes, ice milk mixes, lacto ice mixes, and sherbet mixes.

The frozen dessert mix in the present embodiment contains 0.39% by mass or more of gelatin, preferably 0.45% by mass or more, more preferably 0.55% by mass or more, and still more preferably 0.60% by mass. or more, and most preferably 0.65% by mass or more. In addition, the upper limit of the gelatin content in the frozen dessert mix is preferably less than 5% by mass, more preferably 4% by mass or less, more preferably 3% by mass or less, and 2% by mass or less. is more preferably 1% by mass or less, more preferably 0.9% by mass or less, and most preferably 0.8% by mass or less. Although there is a tendency that the higher the gelatin content in the frozen dessert mix, the higher the effect of suppressing leakage, it is preferable to set the above upper limit in consideration of the smoothness, texture, and thick feeling when eaten.

The gelatin is not particularly limited as long as it is edible. For example, gelatin derived from cow bone, cow skin, pig skin, or fish scale can be used.

The ingredients other than gelatin in the frozen dessert mix are not particularly limited, and ingredients for frozen dessert mixes commonly used in ice creams, ice desserts, and the like can be used. For example, ingredients commonly used in ice cream mixes, ice milk mixes, lacto ice mixes and sherbet mixes can be used. Specifically, for example, carbohydrates (including sugars and polysaccharides), fruit juices, fats and oils, dairy products, emulsifiers, stabilizers, flavors, coloring agents, acidulants, pH adjusters, water (including ice), Examples include alcohol, eggs, salt, and flavoring auxiliary materials such as chocolate and green tea. The blending amount of each material is not particularly limited, and can be appropriately determined according to the type of frozen dessert.

The amount of solids contained in the frozen dessert mix can be, for example, 15 to 70% by mass based on the mass of the frozen dessert mix. Here, the solid content is a component in the frozen dessert mix other than water and alcohol, but the higher the solid content, the more likely it is that leakage will occur. more useful. Therefore, the total solid content in the frozen dessert mix in the present embodiment is preferably 25% by mass or more, more preferably 30% by mass or more, and even more preferably 35% by mass or more. Although the upper limit of the solid content is not particularly limited, it is preferably 60% by mass or less, more preferably 55% by mass or less, and even more preferably 50% by mass or less.

The frozen dessert in the present embodiment preferably has an overrun of 100% or less, more preferably 80% or less, and even more preferably 50% or less. Although the lower limit of the overrun is not particularly limited, it is preferably 5% or more, more preferably 15% or more, and even more preferably 25% or more. It should be noted that the overrun is the air content in the frozen dessert mix, which is larger than the volume of the frozen dessert mix due to entrainment of air in the frozen dessert mix, and is a numerical value calculated by the following formula.
Overrun (%) = [(mass of frozen dessert mix - mass of frozen dessert with the same volume as the frozen dessert mix) / mass of frozen dessert with the same volume as the frozen dessert mix] x 100

(coating layer)
In the coated frozen dessert of this embodiment, the coating layer refers to a coating layer with a melting point of 15° C. or higher that coats part or all of the outer circumference of the frozen dessert. Since the present invention can suppress the occurrence of leakage on the surface of the coating layer, the effect of the present invention can be expected to be more pronounced in embodiments with a wider range of coating. Therefore, the present invention is particularly useful for embodiments in which the frozen dessert is coated on all of the outer perimeter or more than 1/2, preferably more than 3/4 of the outer perimeter area. In addition, leakage tends to occur at corners and sides where the coating layer tends to be thin, so embodiments having corners and sides, for example, prismatic shapes such as quadrangular prisms and quadrangular pyramids. The present invention is particularly useful for pyramid-shaped frozen desserts.

The coating layer is made of a coating material having a melting point of 15° C. or higher. The melting point of the coating material is preferably 15° C. or higher and 55° C. or lower, more preferably 15° C. or higher and 50° C. or lower, even more preferably 25° C. or higher and 50° C. or lower, and 25° C. or higher and 45° C. More preferably:

As the coating material, any coating material can be used as long as it becomes liquid when the temperature is adjusted to the above melting point or higher, and examples thereof include chocolate coating material and caramel coating material, but chocolate coating material is preferable. Chocolate coating materials include milk chocolate coating materials containing cocoa mass, dark chocolate coating materials, white chocolate coating materials not containing cocoa mass, and the like.

Although the ingredients of the coating material vary depending on the type of coating material, materials commonly used as coating materials for frozen desserts can be used. Sugar, milk solids (lactose, whole milk powder, etc.), caramel powder, emulsifiers, antioxidants, flavors. The blending amount of each material is not particularly limited, and can be appropriately determined according to the type of coating material.

The thickness of the coating layer is, for example, preferably 0.2 to 3.5 mm, more preferably 0.3 to 2.0 mm, even more preferably 0.5 to 1.0 mm.

(type of covered frozen dessert, etc.)
The covered frozen dessert of the present embodiment is preferably a bar-type ice cream (so-called ice bar) having a gripping stick partly inserted into the covered frozen dessert. It may be a sandwich type ice cream, a bite type ice cream, a cone-shaped spiral soft ice cream type, an inverted cone type ice cream, or the like.

In the coated frozen dessert of this embodiment, the frozen dessert may constitute the center of the coated frozen dessert, that is, the entire center may be constructed, or the center may be made of a material different from the frozen dessert mix. It may be an embodiment that configures a coating layer that does.

Examples of materials different from the frozen dessert mix include chocolate, caramel, condensed milk, fruit juice, fruit, and a frozen dessert mix different from the frozen dessert mix (for example, a frozen dessert mix with a gelatin content of less than 0.39% by mass). It is not limited to one type, and two or more types may be used.

[Method for producing coated frozen dessert]
The method for producing the coated frozen dessert of this embodiment is the method for producing the coated frozen dessert of the above-described embodiment, comprising the steps of preparing the frozen dessert mix containing 0.39% by mass or more of the gelatin; The method includes a step of obtaining a frozen dessert, and a step of coating part or all of the periphery of the frozen dessert with a liquid coating material adjusted to a temperature of 15° C. or higher to form the coating layer. The details of the frozen dessert, frozen dessert mix, gelatin, and coating layer are as described above.

More specific manufacturing steps of the frozen dessert include, for example, a step of mixing and dissolving the ingredients of the frozen dessert mix to prepare a frozen dessert mix, a frozen dessert mix sterilization step, a homogenization step, a cooling step, an aging step, and a freezing step. , a mold filling process, and a demolding process.

In the step of providing the coating layer, the coating layer is formed by coating the frozen dessert with a liquid coating material adjusted to a temperature equal to or higher than the melting point by immersion, spraying, coating, or the like. The invention is useful. The controlled temperature of the coating material is preferably 15° C. or higher and 55° C. or lower, more preferably 15° C. or higher and 50° C. or lower, even more preferably 25° C. or higher and 50° C. or lower, and 25° C. or higher. It is more preferably 45°C or less.

EXAMPLES Next, the present invention will be described with reference to Examples, but the present invention is not limited to these Examples.

<Manufacturing frozen desserts>
Gelatin, skimmed milk powder, sugar, vegetable oil, cheese, dextrin, stabilizer, emulsifier and water are mixed and dissolved in the amounts shown in Table 1 (units of values in the table are % by mass) Examples and comparisons An example frozen dessert mix was prepared. The solid content in each frozen dessert mix was as shown in Table 2 (the unit of the values in the table is % by mass). Uniagar GL-F manufactured by Kyokuto Kagaku Sangyo Co., Ltd. was used as the gelatin.

Each prepared frozen dessert mix is heated and mixed at 65 ° C. or higher, sterilized at 85 ° C. for 15 seconds or longer, then homogenized with a homogenizer, cooled, aged, frozen, filled in a mold, and demolded in this order. 1, seven frozen desserts (ice bars) of 30 mm×30 mm×85 mm each having a gripping stick in the center in the longitudinal direction were produced.
The overrun of each frozen dessert was set to 40%.

<Production of covered frozen dessert>
A chocolate coating material (melting point: 18±2° C.) was prepared by mixing and dissolving vegetable oils and fats, sugar, cocoa, cacao mass, emulsifiers, and flavorings in the amounts shown in Table 3 (the unit of the values in the table is % by mass). . The prepared chocolate coating material was maintained at 35°C, and the manufactured frozen dessert was immersed in this chocolate coating material to form a chocolate coating layer on the entire periphery of the frozen dessert, which was then frozen to -25°C to obtain a coated frozen dessert.

<Evaluation of leakage occurrence suppression rate and leakage occurrence number suppression rate>
The appearance of the covered ice cream frozen and stored at -25°C for 2 hours was observed, and the number of leaks was counted for each sample. Leakage occurred at the corners or sides on the side where the gripping bar was provided (that is, the upper side that was first pulled up when immersed in the liquid chocolate coating material). The rate of suppression of occurrence of leakage and the rate of suppression of the number of leakage occurrences were evaluated according to the following criteria. Table 4 shows the counting results and evaluation results.

(Leakage suppression rate)
A: 3 or less out of 7 test samples that leaked out B: 4 or more and 6 or less out of 7 test samples that leaked out C: 7 out of 7 test samples that leaked out all

(Reduction rate for the number of leakage occurrences (number of test items with the largest number of occurrences in each example))
A: Less than 3 leaks per tube B: 3 or more and less than 5 leaks per tube C: 5 or more leaks per tube

As can be seen from the results in Table 4, by including 0.39% by mass or more of gelatin in the frozen dessert mix of the frozen dessert to be coated, the leakage occurrence rate and the number of leakage occurrences per one coated frozen dessert were suppressed. was able to obtain

Claims (11)

A coated frozen dessert comprising a frozen dessert mix containing 0.39% by mass or more of gelatin and a coating layer having a melting point of 15° C. or higher and 35° C. or lower for directly coating part or all of the outer circumference of the frozen dessert. The coated frozen dessert according to claim 1, wherein the frozen dessert mix contains less than 5% by mass of the gelatin. 3. The coated frozen dessert according to claim 1, wherein the frozen dessert mix contains 0.45% by mass or more and 1% by mass or less of the gelatin. The coated frozen dessert according to any one of claims 1 to 3, wherein the frozen dessert mix has a total solid content of 30% by mass or more. The covered frozen dessert according to any one of claims 1 to 4, wherein the frozen dessert has an overrun of 100% or less. The coated frozen dessert according to any one of claims 1 to 5, wherein the coating layer contains vegetable oil. The coated frozen dessert according to any one of claims 1 to 6, wherein the coating layer is a chocolate coating layer. The covered frozen dessert according to any one of claims 1 to 7, wherein the frozen dessert constitutes the center of the covered frozen dessert. The covered frozen dessert according to any one of claims 1 to 7, wherein the frozen dessert comprises a coating layer covering a center made of a material different from the frozen dessert mix. The coated frozen dessert according to any one of claims 1 to 9, comprising a gripping stick partly inserted into said coated frozen dessert. A method for producing a coated frozen dessert according to any one of claims 1 to 10,
A step of preparing the frozen dessert mix containing 0.39% by mass or more of the gelatin;
obtaining the frozen dessert from the frozen dessert mix;
A method for producing a coated frozen dessert, comprising the step of directly coating part or all of the outer periphery of the frozen dessert with a liquid coating material adjusted to a temperature of 15° C. or higher and 35° C. or lower to form the coating layer.

Images