JP7326456B2 - Frozen dessert and method for producing frozen dessert - Google Patents

Description

The present technology relates to frozen desserts and methods for producing frozen desserts. More specifically, the present invention relates to a frozen dessert containing a frozen dessert base material and a fat composition having specific physical properties, and a method for producing the frozen dessert.

Frozen desserts have long been one of the most popular products. Among them, there are frozen desserts containing other foodstuffs etc. inside the frozen dessert base material, and they are attracting a great deal of attention as products with high marketability.

Patent Literature 1 discloses a method for producing a frozen dessert in which a thin chocolate layer is formed. Patent Document 2 discloses a frozen dessert containing textured soybean protein impregnated with an oily food such as chocolate.

JP-A-1-124354 JP 2015-112034 A

However, in frozen desserts containing a frozen dessert base and a fat composition, there is a problem that when the frozen dessert base is filled with the fat composition, the fat composition flows out from the filling portion. Such problems also affect the deterioration of production yield and the poor appearance of frozen desserts, which are final products.

A main object of the present technology is to provide a frozen dessert that can suppress the oil and fat composition from flowing out of the frozen dessert base material.

As a result of intensive studies, the inventor of the present application found that by focusing on the physical properties of the oil and fat composition, it is possible to provide a frozen dessert that can suppress the oil and fat composition from flowing out from the frozen dessert base material. Arrived.

The present technology provides a frozen dessert containing a frozen dessert base and an oil/fat composition having a shear viscosity of 1.4 Pa·s or less at 30°C and a shear viscosity of 4 Pa·s or more at 20°C.
In the frozen dessert according to the present technology, the frozen dessert base material may have a substantially cylindrical shape. In this case, at least one portion of the oil composition may be exposed only on the upper surface and/or the bottom surface of the substantially cylindrical shape. Moreover, in this case, the total volume of the oil composition continuous from the exposed oil composition portion may be 0.1 mL or more. Furthermore, in this case, at least a portion of the top surface and bottom surface may be covered with the edible plate-like body.

Further, in the present technology, a method for producing a frozen dessert containing a frozen dessert base material and a fat composition, wherein the semi-solid frozen dessert base material has a shear viscosity of 1.4 Pa s or less at 30 ° C., and , a step A of filling an oil and fat composition having a shear viscosity of 4 Pa s or more at 20 ° C., and a step B of freezing the semi-solid frozen dessert base filled with the oil and fat composition. A manufacturing method is provided.
In the manufacturing method according to the present technology, the frozen dessert base material has a substantially cylindrical shape, and before step A, a step C of placing an edible plate-like body on the bottom surface of the semi-solid frozen dessert base material; A step D of placing an edible plate on the upper surface of the semi-solid frozen dessert base filled with the oil and fat composition may be further included.
Moreover, this technique can also take the following aspects.
[1] Frozen dessert base material (excluding those housed in a container or molded);
an oil and fat composition having a shear viscosity of 1.4 Pa s or less at 30°C and a shear viscosity of 4 Pa s or more at 20 °C , and filled in the frozen dessert base ;
including
The frozen dessert base material has a substantially cylindrical shape, and
A frozen dessert, wherein the oil and fat composition is exposed in at least one location only on the top surface and/or the bottom surface of the substantially cylindrical shape.
[2] The frozen dessert according to [ 1 ], wherein the total volume of the oil and fat composition continuous from the exposed part of the oil and fat composition is 0.1 mL or more.
[ 3 ] The frozen dessert of [1] or [2] , wherein at least a portion of the top surface and bottom surface is covered with an edible plate.
[ 4 ] The frozen dessert according to any one of [1] to [ 3 ], wherein the oil and fat composition has a maximum hardness of 44 to 56 g.
[ 5 ] The frozen dessert according to any one of [1] to [ 4 ], wherein the oil and fat composition has a curing temperature within the range of 20 to 25°C.
[6] A frozen dessert base material (excluding those housed in a container or molded) and an oil/fat composition filled in the frozen dessert base material , wherein the frozen dessert base material has a substantially cylindrical shape. and at least one oil and fat composition is exposed only on the top surface and/or bottom surface of the substantially cylindrical shape, wherein the semi-solid frozen dessert base material is provided with 30 Step A of filling an oil and fat composition having a shear viscosity of 1.4 Pa s or less at ° C. and a shear viscosity of 4 Pa s or more at 20 ° C.; A method for producing frozen dessert, comprising a step B of freezing the frozen dessert base material.
[ 7 ] Before step A, step C of placing an edible plate on the bottom surface of a semi-solid frozen dessert base; after step A, the semi-solid frozen dessert base filled with the oil and fat composition The method for producing frozen dessert according to [ 7 ], further comprising a step D of arranging an edible plate on the upper surface of the above.

According to the present technology, it is possible to provide a frozen dessert that can suppress the oil and fat composition from flowing out of the frozen dessert base material.
Note that the effects of the present technology are not necessarily limited to the effects described herein, and may be any of the effects described in this specification.

It is a schematic diagram showing an example of the form of the frozen dessert according to the present technology. FIG. 2 is a schematic diagram showing an example different from FIG. 1 in the form of frozen dessert according to the present technology; FIG. 3 is a schematic diagram showing an example different from FIGS. 1 and 2 of the form of frozen dessert according to the present technology; It is a graph which shows the shear viscosity of each oil-and-fat composition, and the relationship of temperature. It is a figure explaining the measuring method of the hardness of each oil-and-fat composition. It is a figure explaining the test method in a test example.

Preferred embodiments of the present technology are described in detail below.
However, the present technology is not limited to the following preferred embodiments, and the scope of the present technology should not be interpreted narrowly thereby. In this specification, percentages are indicated by mass unless otherwise specified.

1. Frozen Desserts This technology focuses on the shear viscosity of the oil and fat composition at a specific temperature among the physical properties of the oil and fat composition, thereby providing frozen desserts that can suppress the oil and fat composition from flowing out of the frozen dessert base material in the manufacturing process. can.

The form of the frozen dessert according to the present technology is preferably a form in which the oil/fat composition is filled in the frozen dessert base material, and more preferably a part of the oil/fat composition is embedded in the frozen dessert base material. Further, the frozen dessert base material is more preferably in a substantially cylindrical shape, and as shown in FIG. 1, the oil and fat composition is exposed in at least one place only on the top surface and/or the bottom surface of the substantially cylindrical shape. It is more preferable that it is a form. The frozen dessert according to the present technology can prevent the oil and fat composition from flowing out of the frozen dessert base material from the upper surface or the bottom surface, particularly when it is in the form shown in FIG. 1 .
In addition, in the present technology, when the frozen dessert base material has a substantially cylindrical shape, the frozen dessert base material may have a hole for filling the oil and fat composition.

Further, in the present technology, the total volume of the oil and fat composition continuous from the exposed oil and fat composition portion may be 0.1 mL or more. In this case, the oil-and-fat composition is preferably filled into the frozen-dessert base material by opening a hole from the upper surface and/or the bottom surface of the frozen-dessert base material, or inserting and filling the frozen-dessert base material. In the present technology, even when the total volume of the fat and oil composition continuous from the exposed portion of the fat and oil composition is 0.1 mL or more, it is possible to prevent the fat and oil composition from flowing out of the frozen dessert base material.
In the frozen dessert of the present technology, the oil and fat composition may be filled in only one place as shown in FIG. 1, or may be filled in two or more places as shown in FIG. In the present technology, even in the form shown in FIG. 2, the total volume of the oil and fat composition at each of the portions 12a to 12f can be 0.1 mL or more. The term “one place” as used herein refers to a portion of the oil and fat composition that is continuous from the exposed portion of the oil and fat composition. It is one place even if there are multiple places. That is, one fat and oil composition part, including the part exposed on the surface of the frozen dessert base material, is regarded as one part.

In the present technology, the lower limit of the total volume of the oil and fat composition continuous from the exposed oil and fat composition portion is preferably 0.1 mL or more, more preferably 0.5 mL or more, and still more preferably 1. It is 0 mL or more, and particularly preferably 1.5 mL or more.
In addition, the upper limit of the total volume of the oil and fat composition continuous from the exposed oil and fat composition portion is preferably 10.0 mL or less, more preferably 5.0 mL or less.

In the present technology, the ratio of the volume of the oil and fat composition to the volume of the frozen dessert base is not particularly limited, but it is preferable that the ratio of the volume of the oil and fat composition per part: the volume of the frozen dessert base = 1 to 15:100.

FIG. 3 is a schematic diagram showing an example different from FIGS. 1 and 2 of the form of frozen dessert according to the present technology. The frozen dessert according to the present technology can be one in which at least a part of the top surface and the bottom surface is covered with an edible plate-shaped body. In addition, in the present technology, in addition to at least part of the top surface and bottom surface, all of the top surface and bottom surface, at least part of the side surface, or all of the side surface may be covered with the edible plate-like body. By covering with an edible plate-shaped body, it is possible to impart a new flavor and texture.

(1) Frozen dessert base <type of frozen dessert base>
In this technology, for the frozen dessert base material, the Ministerial Ordinance Concerning Ingredient Standards for Milk and Dairy Products (December 27, 1951 Ministry of Health and Welfare Ordinance No. 52, hereinafter referred to as "milk ordinance" ), ice creams, sorbets, ice candy, shaved ice, sleet, frozen yogurt, etc. specified in the "Standards for Food Additives" can be used.

Ice creams are processed or frozen products made from milk or food products made from milk, etc., and contain milk solids of 3.0% or more ( excluding fermented milk). Ice creams are classified into three categories, ice cream, ice milk, and lacto ice, depending on the amount of milk solids and milk fat contained.

On the other hand, those with a milk solids content of less than 3.0% are not classified as ice creams, but are defined as frozen desserts according to the Ministry of Health and Welfare Notification "Standards for Foods, Additives, etc." based on the Food Sanitation Law.

Frozen yogurt is categorized as "fermented milk" by type according to the Ministerial Ordinance for Milk, etc. "Milk or milk containing non-fat milk solids equivalent to or higher than milk is fermented with lactic acid bacteria or yeast and made into a pasty or liquid form. or those that are frozen.” The ingredient standard is defined as "8.0% or more non-fat milk solids content, 10 million/ml or more lactic acid bacteria or yeast count".

Ice cream, ice milk, or lacto ice is preferable as the frozen dessert base used in the present technology. In the frozen dessert according to the present technology, when these are used as the frozen dessert base, it is possible to particularly suppress the oil and fat composition from flowing out from the frozen dessert base.

<Overrun>
The overrun value (based on volume) of the frozen dessert base used in the present technology is not particularly limited, but is preferably 10% to 110%.
In this specification, the term "overrun" means the percentage of the amount of air-containing air to the volume of the raw material mixture. For example, a frozen dessert base with an overrun of 100% means that it contains the same amount of air as the raw material mixture.

<Viscosity of frozen dessert base>
The viscosity of the frozen dessert base used in the present technology is not particularly limited, but the viscosity of the raw material mixture at 5° C. is preferably 50 mPa·s to 500 mPa·s.
The method of measuring the viscosity is not particularly limited. 2, measured at 5°C.

<Raw materials for ice cream base>
Raw materials for the base material for frozen desserts used in the present technology include, for example, oils and fats, dairy ingredients, sugars, sweeteners, stabilizers, emulsifiers, vegetable juices, thickeners, and pH adjusters that are usually used when manufacturing base materials for frozen desserts. Agents, eggs, colorants such as pigments, fragrances, acidulants, flavor raw materials, starch, salt, water, and other materials can be appropriately selected and used.

[Oil]
As used herein, "fat" means animal fat, vegetable fat, processed fat, etc., and may be used alone or in combination of two or more of these.
Animal fats and oils include, for example, milk fats such as milk fat, beef tallow, lard, and fish oil.
Vegetable oils include, for example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, palm oil, palm kernel oil, shea butter, monkey butter, and cacao butter. mentioned.
Examples of processed fats and oils obtained by hydrogenating vegetable fats and/or animal fats and oils include margarine and shortening.

[Dairy ingredients]
Examples of dairy raw materials include raw milk, skimmed milk, skimmed concentrated milk, whole milk powder, skimmed milk powder, cream, butter, butter oil, cheese including cream cheese, concentrated milk, sugar-free condensed milk, sugar-free condensed skim milk, sweetened condensed milk, Cream powder, whey powder, buttermilk powder, sweetened milk powder, fermented milk, fermented milk powder, block milk. In the present technology, these may be used singly or in combination of two or more.

[sweetener]
As used herein, the term "sweetener" means a raw material that imparts sweetness to a frozen dessert base material, and is a concept that includes raw materials that impart sweetness to sugars and non-sugars.
Sweeteners include, for example, white sugar, granulated sugar, brown sugar, and brown sugar; sugars such as reduced malt syrup, honey, trehalose, palatinose, D-xylose; sugar alcohols such as xylitol, sorbitol, maltitol, erythritol; sodium saccharin, cyclamate and its salts, acesulfame potassium, thaumatin, aspartame, sucralose, alitame, High-intensity sweeteners such as neotame and stevioside contained in stevia extract. In the present technology, these may be used singly or in combination of two or more.

[Stabilizer]
Stabilizers include, for example, gelatin, pectin, carboxymethylcellulose, guar gum, locust bean gum, tamarind gum, carrageenan, microcrystalline cellulose, gum arabic, karaya gum, xanthan gum, tara gum, gellan gum, native gellan gum, macrohomopsyl gum, agar. , alginic acid, alginates such as alginates; and soybean polysaccharides. In the present technology, these may be used singly or in combination of two or more.

[emulsifier]
Examples of emulsifiers include glycerin fatty acid esters, sucrose fatty acid esters (sugar esters), sorbitan fatty acid esters, propylene glycol fatty acid esters, glycerin fatty acid esters, lecithin, organic acid monoglycerides such as citric acid or lactic acid, and organic acids. Diglycerides can be mentioned. In the present technology, these may be used singly or in combination of two or more.

[Other materials]
The frozen dessert base used in the present technology may contain other materials as long as the effect of the present technology is not impaired. For example, legumes including red beans, red bean paste, black beans, and chickpeas; nuts such as peanuts, almonds, pistachios, and hazelnuts; wheat flour such as cookies, biscuits, crunches, wafers, castella, and macarons Baked confectionery including corn flakes and other baked confectioneries made mainly from corn; fruits including dried fruits and cut fruits such as; vegetables including root vegetables such as sweet potato; In the present technology, these may be used singly or in combination of two or more.

(2) Fat composition <curing temperature and shear viscosity>
The oil and fat composition used in the present technology has a shear viscosity of 1.4 Pa·s or less at 30°C and a shear viscosity of 4 Pa·s or more at 20°C.
In the present technology, by controlling the shear viscosity of the oil and fat composition at 20° C. and 30° C. within the above specific range, it is possible to prevent the oil and fat composition from flowing out of the frozen dessert base material in the manufacturing process.

The shear viscosity can be measured based on a conventionally known method, for example, using a viscosity measuring device.
Specifically, the temperature of the fat and oil composition is adjusted to 60° C. using a viscosity measuring device. Next, an appropriate amount of the fat composition is set on a jig CP50 (φ50 mm cone plate). Measurement GAP (mm): 0.095 mm, shear rate (1 / s): Apply shear under the conditions of 10, lower the temperature of the oil and fat composition from 60 ° C. to 0 ° C. over 750 seconds, every 3 seconds (0 Measure the shear viscosity (Pa·s) every 0.2 to 0.3°C.

In the present technology, the shear viscosity of the oil and fat composition can be controlled based on a conventionally known method. For example, the fatty acid composition, cocoa component amount, water content, lactose content, or other insoluble substance content in the oil and fat composition are changed as appropriate.

The curing temperature of the oil and fat composition used in the present technology is preferably within the range of 20 to 30°C, more preferably within the range of 20 to 25°C.

In the present technology, the curing temperature of the oil and fat composition is, for example, in the process of lowering the temperature from 60 ° C. to 0 ° C. when performing the above-described shear viscosity measurement method, in increments of 0.2 to 0.3 ° C. The shear viscosity is measured at , and the point at which the rate of change at the first two consecutive measurement points becomes −3.5 (Pa·s/° C.) or less can be defined as the falling temperature.

In the present technology, the curing temperature of the oil and fat composition can be controlled based on a conventionally known method. For example, the fatty acid composition is changed as appropriate.

<Hardness>
The maximum hardness of the oil and fat composition used in the present technology is preferably 44 to 56 g. As a result, although the fat and oil composition is less likely to flow out from the frozen dessert base material, it is not too hard and can impart an appropriate texture.

Hardness can be measured based on a conventionally known method, for example, using a rheometer.

<Raw material of fat composition>

The oil-and-fat composition used in the present invention contains oil and fat as a main raw material. Specifically, it contains 20% by mass or more, preferably 30% by mass or more, and more preferably 40% by mass or more of fats and oils with respect to the entire oil and fat composition.
Examples of raw fats and oils include fats and oils that are usually used when producing base materials for frozen desserts. Since the fats and oils are the same as those described above, the description is omitted here.

Examples of the oil and fat composition used in the present technology include chocolates, processed butter products, and processed vegetable oil and fat products. Chocolates include chocolate, quasi-chocolate, chocolate confectionery, and chocolate-based foods. Foods using chocolate include chocolate spread A, chocolate spread B, chocolate syrup, chocolate flour paste, and chocolate coating.
As the oil-and-fat composition used in the present technology, among these, chocolates are particularly preferable, and chocolate-based foods are more preferable among chocolates. Furthermore, among chocolate-based foods, chocolate coating is particularly preferred.

Other raw materials for the oil-and-fat composition used in the present technology include, for example, oils and fats, dairy ingredients, sugars, sweeteners, stabilizers, emulsifiers, vegetable juices, Thickeners, pH adjusters, eggs, colorants such as pigments, fragrances, acidulants, flavor raw materials, starch, salt, water, and other materials can be appropriately selected and used. Since these are the same as those described above, the description is omitted here.

(3) Edible plate-shaped object The shape of the edible plate-shaped object used in the present technology is not particularly limited as long as it is a plate-shaped object. , and may have a shape such as a shape in which a part thereof is recessed or a shape having a hole.

The edible plate-shaped body used in the present technology is not particularly limited, and examples thereof include wafers, sponge cakes, cookies, biscuits including sables, waffles, pies, tarts, taco skins, crepe skins, and choux skins. Moreover, these may be coated with various powders such as chocolate, quasi-chocolate, soybean flour and sugar powder.
Among these, biscuits are particularly preferable as the edible plate-shaped body used in the present technology.

2. Method for producing frozen dessert The production method according to the present technology is a method for producing frozen dessert containing a frozen dessert base material and a fat and oil composition, wherein the semi-solid frozen dessert base material has a shear viscosity of 1.4 Pa s at 30°C. below and a shear viscosity at 20° C. of 4 Pa s or more; a step B of freezing the semi-solid frozen dessert base filled with the oil and fat composition; including. Further, if necessary, other steps such as steps C to F and the oil and fat composition manufacturing step may be performed.

In the present technology, the use of the frozen dessert base material and the oil and fat composition has the advantage of being able to suppress the oil and fat composition from flowing out of the frozen dessert base material even when a normal frozen dessert manufacturing method is employed. have.
Each step will be described in detail below.

[Step A]
In this step, a semi-solid frozen dessert base is filled with an oil and fat composition having a shear viscosity of 1.4 Pa·s or less at 30°C and a shear viscosity of 4 Pa·s or more at 20°C. Since the frozen dessert base material and the fat and oil composition are the same as those described above, the description is omitted here.

Specifically, a desired amount of a fat composition adjusted to a temperature equal to or higher than the melting point of the oil composition is filled from the upper surface of a semi-solid frozen dessert base material adjusted to a constant temperature. It is sufficient that at least one or more places are filled in the frozen dessert base material. Here, the desired amount is, for example, an amount such that the total volume of the oil and fat composition continuous from the exposed oil and fat composition portion is 0.1 mL or more. In addition, in the present technology, the oil and fat composition may be filled in only one place in the center of the upper surface of the frozen dessert base material, or may be filled in several places along the circumference. Filling of the oil and fat composition can be performed using a nozzle of a filling machine or the like. As the nozzle, a nozzle that is commonly used in the field of food, such as when filling a container with a liquid raw material, can be used.

[Step B]
In this step, the semi-solid frozen dessert base material filled with the fat composition is frozen.
Specifically, within 3 minutes (preferably within 1 minute) after the step A, it is cooled in a temperature range of −20° C. or less for 20 minutes or more.

[Step C]
In the production method according to the present technology, when the frozen dessert base material has a substantially cylindrical shape, step C of placing an edible plate-like body on the bottom surface of the semi-solid frozen dessert base material before step A, if necessary. may be further performed.

Specifically, an edible plate-like object such as a biscuit is placed on the bottom surface of a semi-solid frozen dessert base material adjusted to a constant temperature by means of an apparatus commonly used in the food industry.

[Step D]
In the production method according to the present technology, when the frozen dessert base material has a substantially cylindrical shape, an edible plate-like body is placed on the upper surface of the semi-solid frozen dessert base material filled with the oil and fat composition after step A. Step D may be further performed.

Specifically, an edible plate such as a biscuit is placed on the upper surface of the semi-solid frozen dessert base material filled with the oil and fat composition using an apparatus commonly used in the food industry.
By performing Steps C and D, a sandwich-type frozen dessert (so-called frozen dessert) sandwiched between edible plates can be produced.

[Step E]
In the production method according to the present technology, before the step A, a step E of producing a frozen dessert base material may be further performed as necessary.

The frozen dessert base material can be produced according to a conventionally known method. For example, raw materials are mixed and dissolved to prepare a raw material mixture. Then, after filtering, homogenizing and sterilizing, if necessary, it is cooled and aged. The raw material mixture after aging is put into a continuous freezer for freezing.
“Aging” means to crystallize the fat globules in the raw material mixture to stabilize the emulsion film, and aging tends to stabilize the physical properties of the raw material mixture in an emulsified state. The term "continuous freezer" refers to a freezer that performs continuous cooling and stirring. Furthermore, "freezing" refers to cooling the raw material mixed liquid and simultaneously mixing an appropriate amount of air to disperse air bubbles and ice grains in the emulsion. By freezing the raw material mixed liquid, it is possible to obtain a semi-frozen liquid having an appropriate amount of air and fine ice crystals.

In this step, if necessary, the frozen dessert base material may be filled into a mold and molded.
The mold can be made of various materials such as metal, plastic, and paper. In the present technology, it is particularly preferable to mold the frozen dessert base material into a substantially cylindrical shape. In addition, the said substantially cylindrical shape may have a hole for filling the said oil-fat composition in the process A.

[Oil composition manufacturing process]
In the manufacturing method according to the present technology, a step of manufacturing the oil and fat composition can be performed before the step A, if necessary.

The production of the oil and fat composition can be performed based on a conventionally known method, for example, each raw material is mixed and dissolved to prepare a raw material mixture, and if necessary, filtration, homogenization, sterilization, etc. are performed. .

[Process F]
In the manufacturing method according to the present technology, after the step D, the step F of packaging the obtained frozen dessert may be further performed, if necessary.
Specifically, in addition to pillow packaging using a plastic film, paper, etc., it can be packaged in any form by a method commonly used in the food field, such as packaging in a paper box.

Hereinafter, the present technology will be described in more detail based on production examples, working examples, and the like.
It should be noted that the manufacturing examples, working examples, etc. described below are examples of representative manufacturing examples, working examples, etc. of the present technology, and the scope of the present technology should not be construed narrowly.

<Production Example 1>
A frozen dessert was produced by the following steps.

[Step E]
According to the formulation of the frozen dessert base material shown in Table 1 below, each raw material was added to the dissolving water, heated to 85° C. to dissolve the raw material, and held for 10 minutes. The resulting solution was stirred for 2 minutes at 8000 rpm with a stirrer ROBOMIX (manufactured by Primix) for pre-emulsification. Next, using a homogenizer (manufactured by Sanmaru Kikai Kogyo Co., Ltd.), the second stage: 5 MPa, total pressure: 15 MPa, homogenize the obtained solution at 75 ° C., cool to 10 ° C. or less, and mix the raw materials. I got the liquid. The resulting raw material mixture is frozen in Danyan Soft Cream Freezer SF-2 (manufactured by Mitsubishi Heavy Industries, Ltd.) to set the overrun value to 105%, then the temperature is adjusted to -5 ° C. and molded into a substantially cylindrical shape. and cooled to -25°C.

[Step C]
A biscuit was placed on the bottom surface of a substantially cylindrical semi-solid frozen dessert base.

[Step A]
A cylindrical hole was made with a cork borer in the center of the upper surface of a substantially cylindrical semi-solid frozen dessert base with biscuits arranged on the bottom, and the base was stored at −10° C. for 10 hours or more to control the temperature. After adjusting the temperature, it was taken out to room temperature (25°C) and adjusted to -8°C. Next, oil composition No. 2 shown in Table 2 of Production Example 2 described later, which was adjusted to 40° C., was poured into the cylindrical hole. 1 (chocolate coating) was poured so that the total volume of the fat composition continuous from the fat composition portion exposed from one point on the upper surface of the semi-solid frozen dessert base was 2.5 ± 0.5 mL. .

[Step D]
An edible plate was placed on top of the semi-solid frozen dessert base filled with the fat composition used in the present technology.

[Step B]
The semi-solid frozen dessert bases filled with each fat composition were flash frozen in a curing tunnel at -35°C for 30-60 minutes.

[Process F]
Immediately after quick freezing, the frozen dessert was pillow-wrapped with a plastic film to obtain a frozen dessert comprising the frozen dessert base material and the oil and fat composition.

<Production Example 2>
A frozen dessert was produced by the following steps.

[Step E]
A raw material mixture was obtained in the same manner as in Production Example 1 described above. The resulting raw material mixture was frozen in Danyan Soft Cream Freezer SF-2 (manufactured by Mitsubishi Heavy Industries, Ltd.) to an overrun value of 105%. After that, the temperature was adjusted to -5°C, the product was molded into a substantially cylindrical shape, and cooled to -25°C.

[Step A]
A cylindrical hole (inner diameter: φ11 mm, depth: 31 mm) was made with a cork borer in the center of the upper surface of the semi-solid frozen dessert base, and the mixture was stored at −10° C. for 10 hours or more to control the temperature. After adjusting the temperature, it was taken out to room temperature (25°C) and adjusted to -8°C. Then, each oil and fat composition (chocolate coating) shown in Table 2 below, which was adjusted to 40°C (60°C for hardened oil), was applied to the cylindrical hole at one point on the upper surface of the semi-solid frozen dessert base. The oil and fat composition was poured so that the total volume of the oil and fat composition continuous from the part of the oil and fat composition exposed from the outside was 2.5 ± 0.5 mL.

The curing temperature and hardness of each oil composition shown in Table 2 were measured according to the following procedure.

[Curing temperature]
The shear viscosity was measured using a viscosity measuring device MCR301 (manufactured by Anton Paar GmbH).
The temperature of each oil and fat composition was adjusted to 60°C. Next, an appropriate amount of each oil composition was set on a jig CP50 (φ50 mm cone plate). Measurement GAP (mm): 0.095 mm; The shear viscosity (Pa·s) was measured every 0.2 to 0.3°C.
In the process of lowering the temperature from 60 ° C. to 0 ° C., the shear viscosity was measured in increments of 0.2 to 0.3 ° C. At the beginning, the change rate of the measurement points for two consecutive times was -3.5 (Pa s / °C) was taken as the curing temperature.
The relationship between shear viscosity and temperature of each oil composition is shown in FIG.

〔hardness〕
The temperature of each oil and fat composition was adjusted to 40°C (60°C for hardened oil). It was poured into a mold with a diameter of φ56 mm and a thickness of 4 mm and solidified at -20°C. Each fat composition was taken out from the mold and used as a disc-shaped sample (see A in FIG. 5). Using a rheometer RheoPlus Compac100-II (manufactured by Sun Electronics Co., Ltd.), the hardness of each oil and fat composition was measured. Height: Two 15 mm support stands were installed at a distance of 30 mm, and each oil and fat composition was placed on the central upper portion thereof. Using a cylindrical jig made of stainless steel and having a diameter of φ3 mm, it was pushed into the center of each oil composition at a speed of 80 mm/min (see B in FIG. 5). The point at which the jig contacts each oil composition was defined as a reference point (0 mm), and the jig was pushed in to 5 mm. A graph was created with hardness (g) and puncture depth (mm) measured by the rheometer, and the maximum value of hardness (g) was recorded (see, for example, C in FIG. 5 (fat composition No. 2)). .

[Step B]
The semi-solid frozen dessert bases filled with each fat composition were flash frozen in a curing tunnel at -35°C for 30-60 minutes.

<Test example>
The following tests were performed on each frozen dessert produced in Production Example 2.

[Test method]
After pouring about 2.5 g ± 0.5 g of each oil composition whose temperature is adjusted to 40 ° C. (60 ° C. for hardened oil) into the hole (see A in FIG. 6) made in step A (see B in FIG. 6) ), held for 5 seconds, and then turned upside down to remove each liquid fat composition (chocolate) (see C in FIG. 6). Then, the top and bottom were put back, and the weight was measured after part of the fat composition was removed (see D in FIG. 6).
A residual ratio C was calculated by dividing the remaining weight B after removing each liquid oil composition by the load amount A of the oil composition poured into the hole.

[Evaluation criteria]
The evaluation criteria were as follows.
Good: The residual rate C is 85% or more.
x: Retention rate C is less than 85%.

[Test results]
The test results are shown in Table 3 below.

In all examples, the residual rate was 85% or more, and it was found that the oil and fat composition hardly leaked from the frozen dessert base material during the manufacturing process. On the other hand, in Comparative Examples 1 to 8, the retention rate was less than 85%, indicating that the oil and fat composition easily flowed out from the frozen dessert base material.
Therefore, from the above test results, in a frozen dessert containing a frozen dessert base material and an oil and fat composition having a shear viscosity of 1.4 Pa s or less at 30 ° C. and a shear viscosity of 4 Pa s or more at 20 ° C. , the oil and fat composition can be suppressed from flowing out from the frozen dessert base material.

1: Frozen dessert 11: Frozen dessert base material 12, 12a to 12f: Fat composition 13: Edible plate

Claims (7)

Frozen dessert base material (excluding those housed in containers or molded);
an oil and fat composition having a shear viscosity of 1.4 Pa s or less at 30°C and a shear viscosity of 4 Pa s or more at 20 °C , and filled in the frozen dessert base ;
including
The frozen dessert base material has a substantially cylindrical shape, and
A frozen dessert, wherein the oil and fat composition is exposed in at least one location only on the top surface and/or the bottom surface of the substantially cylindrical shape. 2. The frozen dessert according to claim 1 , wherein the total volume of the fat composition continuous from the exposed fat composition portion is 0.1 mL or more. 3. The frozen dessert according to claim 1 or 2 , wherein at least a part of the top surface and the bottom surface are covered with an edible plate. The frozen dessert according to any one of claims 1 to 3 , wherein the oil and fat composition has a maximum hardness of 44 to 56 g. The frozen dessert according to any one of claims 1 to 4 , wherein the oil and fat composition has a curing temperature in the range of 20 to 25°C. A frozen dessert base material (excluding those housed in a container or molded) and an oil/fat composition filled in the frozen dessert base material , wherein the frozen dessert base material has a substantially cylindrical shape, and , a method for producing a frozen dessert in which at least one portion of the oil and fat composition is exposed only on the surface of the upper surface and / or the bottom surface of the substantially cylindrical shape,
Step A of filling a semi-solid frozen dessert base with an oil and fat composition having a shear viscosity of 1.4 Pa s or less at 30 ° C. and a shear viscosity of 4 Pa s or more at 20 ° C.;
A step B of freezing the semi-solid frozen dessert base material filled with the fat composition;
A method for producing frozen desserts, comprising: Before step A, step C of placing an edible plate on the bottom surface of the semi-solid frozen dessert base;
After step A, step D of arranging an edible plate on the upper surface of the semi-solid frozen dessert base material filled with the oil and fat composition;
The method for producing a frozen dessert according to claim 6 , further comprising