JP7337592B2 - Core-shell frozen dessert - Google Patents

Description

The present invention relates to core-shell frozen desserts.

Bite-sized frozen desserts such as ice cream are commercially available, but the surface of these bite-sized frozen desserts becomes soft and, in some cases, melts if left in a room with a high temperature for several minutes. In addition, when the temperature of the frozen dessert rises during transportation, the surface of the frozen dessert may melt or the frozen dessert may become soft and deformed.

Therefore, it is known to coat the surface of frozen desserts with ice glaze (Patent Document 1).

The ice glaze, especially when it has a sufficient thickness, can prevent deformation of the frozen dessert inside.

Japanese Patent Application Laid-Open No. 2006-296290

An object of the present invention is to provide a frozen dessert that has sufficient distribution strength and is soft to chew, has a flavor that is not icy, and has a refreshing aftertaste.

The present invention provides the following core-shell type frozen dessert.
Section 1. A core-shell frozen dessert, wherein the freezing point of the shell is higher than that of the core, the shell contains fat, an emulsifier and water, the fat content of the shell is 0.2-7% by mass, and the solid content of the shell is 3- 35% by mass, with a core of 70-90% by volume and a shell of 10-30% by volume.
Section 2. Item 2. The core-shell frozen dessert according to Item 1, wherein the shell contains 1-6% by mass of fat, 10-20% by mass of solids, and 90-80% by mass of water.
Item 3. Item 3. The core-shell frozen dessert according to Item 1 or 2, wherein the core is selected from the group consisting of ice cream, ice milk, lacto ice, sherbet, gelato, frozen fruit juice and/or pulp, and frozen yogurt.
Section 4. 4. The core-shell frozen dessert according to any one of Items 1 to 3, wherein the shell contains chocolate.
Item 5. 5. The core-shell frozen dessert according to any one of items 1 to 4, wherein the core is 75 to 85% by volume and the shell is 15 to 25% by volume.
Item 6. Item 6. The core-shell frozen dessert according to Item 5, wherein the core is 75-80% by volume and the shell is 20-25% by volume.
Item 7. 7. The core-shell frozen dessert according to any one of Items 1 to 6, wherein the freezing point of the shell is 3 to 5°C higher than the freezing point of the core.

According to the present invention, since there is no wateriness and the distribution strength is maintained, the flavor is richer than that of conventional products using ice glaze, and a coating material without moisture like coating chocolate Compared to ice cream, it maintains the unique coldness of ice cream, making it possible to provide easy-to-eat frozen desserts that go down smoothly even during the hot summer months.

The outline of the heat shock test of an Example is shown.

The core-shell type frozen dessert of the present invention is composed of a core frozen dessert with a lower freezing point and a shell with a higher freezing point.

As used herein, the term "core-shell type frozen dessert" refers to a frozen dessert having a double structure consisting of a central "core" portion and a surrounding "shell" portion.

Core frozen desserts include ice cream, ice milk, lacto ice, sherbet, gelato, frozen fruit juice and/or pulp, frozen yogurt, etc., preferably ice cream, ice milk, lacto ice, fruit juice and/or pulp. Frozen products are included.

The shell contains fat, emulsifier and water. Fats and emulsifiers make up the solids content of the shell. The solid content of the shell is preferably 3-35% by mass, more preferably 6-30% by mass, even more preferably 8-25% by mass, particularly preferably 10-20% by mass.

The water content of the shell is preferably 95-65% by weight, more preferably 94-70% by weight, even more preferably 92-75% by weight, particularly preferably 90-80% by weight.

The emulsifier content of the shell is preferably 0.01 to 5% by weight, more preferably 0.02 to 3% by weight, even more preferably 0.05 to 1% by weight, particularly preferably 0.1 to 0.5% by weight.

The fat content of the shell is preferably 0.2-7.5% by weight, more preferably 0.5-7% by weight, even more preferably 0.8-6.5% by weight, particularly preferably 1-6% by weight.

The solids content of the core is preferably 30-50% by weight, more preferably 35-45% by weight.

The freezing point of the core is preferably -5.0 to -3.0°C, more preferably -4.5 to -3.5°C. The freezing point of the shell is preferably -2.0 to 0.0°C, more preferably -1.0 to -0.5°C. The freezing point of the shell is preferably 3-5°C higher than that of the core, more preferably 3.5-4°C higher.

Fats that are included as essential ingredients in the shell and that may be included in the core include cocoa-based raw materials such as cocoa butter, cocoa powder, cocoa mass, chocolate dough, semi-chocolate dough, and edible oils and fats. Edible oils and fats include milk fat, shortening, margarine, olive oil, soybean oil, safflower oil, corn oil, sesame oil, sunflower oil, rapeseed oil, coconut oil, palm oil, palm kernel oil, vegetable oils such as palm fractionated oil, Animal fats and oils such as lard and fish oil can be mentioned, and one or more of these can be used in combination. As the milk fat, milk, whole milk powder, condensed milk, cheese, butter, fresh cream, yogurt, etc. containing milk fat can be used. Chocolate dough and quasi-chocolate dough include chocolate dough and quasi-chocolate dough complying with the "Fair Competition Code Concerning Labeling of Chocolates".

Emulsifiers that are included as essential ingredients in the shell and may be included in the core include nonionic surfactants such as glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, and propylene glycol fatty acid esters; lecithin and the like. . These emulsifiers can be used singly or in combination of two or more.

The shell can contain flavoring ingredients in addition to fat, emulsifiers and water. The flavor component becomes a component of the solids content. The core can also contain flavoring ingredients. Examples of flavor components include chocolate, cocoa powder, sugars, sweeteners, pulp, fruit juice, coffee, café au lait, black tea, matcha, and the like.

Sugars that can be incorporated into the core or shell include sugar (superfine sugar, granulated sugar, powdered sugar, granulated sugar, etc.), maltose, lactose, glucose, trehalose, fructose, invert sugar, starch syrup, and isomerized sugar. Only one type of sugar may be used, or two or more types may be used in combination.

Sweeteners that can be incorporated into the core or shell include sugar alcohols, stevia, aspartame, sucralose, acesulfame potassium, and the like. Only one type of sweetener may be used, or two or more types may be combined.

In this specification, the core (ice cream, ice milk, lacto ice, sherbet, gelato, fruit juice and/or frozen fruit pulp, frozen yogurt, etc.) or the pulp and fruit juice that can be contained in the shell can be any of those commonly used in frozen desserts. fruit pulp and juice. Such pulp and fruit juice include berries such as strawberries, raspberries, cranberries and blueberries, citrus fruits such as oranges, lemons and grapefruits, grapes, muscat grapes, pears, apples, melons, watermelons, bananas, mangoes, peaches, cherries, Juice or flesh of loquat, kabosu, yuzu, sudachi, persimmon, pineapple, etc. can be mentioned. These juices or pulps may be used alone or in combination of two or more. The concentration of fruit juice and pulp is not particularly limited, but is, for example, 10% by mass or more, 30% by mass or more, 50% by mass or more, 70% by mass or more, or 80% by mass or more, and the upper limit is preferably 100% by mass or less, more preferably. is 90% by mass or less.

The shape of the core-shell frozen dessert is not particularly limited, but is preferably spherical, hemispherical, ellipsoidal, cubic, cuboid, doughnut, tetrahedron, quadrangular prism, quadrangular pyramid, truncated quadrangular pyramid, or rectangular. Examples include a columnar shape and a truncated cone shape, and more preferably a spherical shape, a hemispherical shape, a cubic shape, a rectangular parallelepiped shape, a truncated quadrangular pyramid shape, a truncated cone shape, and the like.

In core-shell frozen desserts, the core is preferably 70-90% by volume, more preferably 75-85% by volume, still more preferably 75-80% by volume, and the shell is preferably 10-30% by volume, more preferably 15-30% by volume. 25% by volume, more preferably 20 to 25% by volume.

The weight of one core-shell frozen dessert is not particularly limited, but is, for example, 5-11 g, preferably 7-9 g.

Coating of the core with the shell may be carried out by pouring the coating liquid of the shell on the ice cream serving as the core, for example, by showering it, or by immersing it in the coating solution. The temperature of the coating liquid is, for example, 2-10°C. The viscosity of the coating solution is preferably less than 1000 cp at 5°C, more preferably in the order of 50-600 cp at 5°C. The core-shell type frozen dessert of the present invention can be obtained by cooling after coating the shell with the coating liquid.

EXAMPLES Hereinafter, the present invention will be described in detail with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples.

Examples 1-5 and Comparative Examples 1-2
Spherical core-shell frozen desserts composed of grape cores and grape shells containing the components shown in Tables 1 and 2 below were prepared. Each core-shell frozen dessert had a uniform shell thickness and a mass of about 7.8 g, with a core content of 80% by mass and a shell content of 20% by mass.

Test example 1
For the six types of core-shell frozen desserts shown in Tables 1 and 2, a heat shock test was performed under the following conditions in order to evaluate distribution strength. The viscosities in Table 2 were measured at 5° C. using a Brookfield viscometer (rotor: No. 2, rotation speed: 30 rpm, measurement time: automatic stop at 30 seconds).

<Heat shock test>
・Store in a constant temperature bath at -10°C with a constant load applied.
・ After 24 hours and 48 hours, visually check the degree of crushing of the spherical core-shell type frozen dessert and the seepage of the contents of the core to the outside of the shell.

As shown in FIG. 1, the experiment was conducted by packing core-shell frozen desserts in aluminum pouches in 3 columns×4 rows.
・Assuming that the frozen dessert on the bottom shelf bears the heaviest load, with the weight of 23.4 g equivalent to the weight of the top three, an accelerated test was conducted at an ambient temperature of -10°C. Visual observation was performed based on the following evaluation criteria for the frozen desserts on the bottom row.

<Evaluation criteria for distribution strength>
◎: The spherical core-shell frozen dessert does not collapse even after 48 hours, and there is no exudation to the shell surface due to melting of the core.
○: After 24 hours, the spherical core-shell frozen dessert did not collapse and there was no seepage to the shell surface due to melting of the core, but after 48 hours, the core-shell frozen dessert was slightly deformed or due to melting of the core There was a slight exudation to the outside of the shell.
x: After 24 hours, the spherical core-shell type frozen dessert was crushed, and the melting of the core caused seepage to the surface of the shell.

In Examples 2 to 4 with a total solid content of 4% to 20% and a total fat content of 0.7% to 4%, the spherical core-shell frozen dessert did not collapse even after 48 hours, and the core melted and exuded to the shell surface. there was no In Example 1 with a total solid content of 3% and a total fat content of 0.5%, the spherical core-shell frozen dessert did not collapse after 24 hours, and there was no seepage to the shell surface due to melting of the core, but after 48 hours , There was a slight exudation to the outside of the shell due to melting of the core. In Example 5 with a total solids content of 30% and a total fat content of 6%, the spherical core-shell frozen dessert did not collapse after 24 hours, but the core-shell frozen dessert was slightly deformed after 48 hours.

An attempt was made to form a chocolate shell with a solid content of 40% by mass on a chocolate core in the same manner as the above other core-shell type frozen desserts, but a uniform coating could not be achieved. I didn't.

Test Example 2 (sensory evaluation regarding softness and wateriness of chewing)
Sensory evaluation of softness and wateriness in chewing was performed on the six types of core-shell frozen desserts shown in Tables 1 and 2 under the following conditions.

<Sensory evaluation>
・Store each core-shell frozen dessert in a freezer at -20°C for one day and night to keep the product temperature constant.
・In a sensory evaluation room free of noise and offensive odors, five experienced sensory panelists were presented with six types of core-shell frozen desserts, and evaluated "softness in chewing" and "flavor without wateriness". Ta.
・ The order of serving was (i) evaluated as a control product with the grapes of Comparative Example 1, and then (ii) to (vi) Examples 1 to 5 were randomly provided and evaluated relative to Comparative Example 1. . As a sensory evaluation result, it carried out based on the following evaluation standards.

<Evaluation Criteria for Biting>
⊚: Compared to Comparative Example 1, chewing is clearly softer at a sufficiently cooled product temperature of -20°C.
○: Biting is softer than in Comparative Example 1 at a sufficiently cooled product temperature of -20°C.
x: At a sufficiently cooled product temperature of −20° C., the bite is hard as in Comparative Example 1.

<Evaluation Criteria for Wateriness>
A: Compared to Comparative Example 1, the product does not feel watery at a sufficiently cooled product temperature of -20°C.
◯: Less watery than in Comparative Example 1 at a sufficiently cooled product temperature of -20°C.
x: Like Comparative Example 1, the product feels watery at a sufficiently cooled product temperature of -20°C.

In Examples 3 to 5 with a total solid content of 10% to 30% and a total fat content of 2% to 6%, it is possible to chew immediately after taking it out of the freezer and it does not feel watery, so it is easy to eat. Sometimes I was able to enjoy the flavor of the core-shell frozen dessert without any stress. In Examples 1 and 2 with a total solid content of 3% to 4% and a total fat content of 0.5% to 0.7%, although the hardness increased slightly, it was possible to fully chew and the wateriness was reduced.

Claims (7)

A core-shell frozen dessert weighing 5-11 g per piece , wherein the freezing point of the shell is higher than that of the core, the shell contains fat, an emulsifier and water, and the fat content of the shell is 0.2-7% by mass. The core-shell type frozen dessert, wherein the solid content of the shell is 3-35% by mass, the core is 70-90% by volume, and the shell is 10-30% by volume. 2. The core-shell frozen dessert according to claim 1, wherein the shell comprises 1-6% by weight fat, 10-20% by weight solids and 90-80% by weight water. 3. The core-shell type frozen dessert according to claim 1 or 2, wherein the core is selected from the group consisting of ice cream, ice milk, lacto ice, sherbet, gelato, frozen fruit juice and/or pulp, and frozen yogurt. 4. The core-shell frozen dessert according to any one of claims 1 to 3, wherein the shell contains chocolate. The core-shell frozen dessert according to any one of claims 1 to 4, wherein the core is 75-85% by volume and the shell is 15-25% by volume. 6. The core-shell frozen dessert according to claim 5, wherein the core is 75-80% by volume and the shell is 20-25% by volume. The core-shell frozen dessert according to any one of claims 1 to 6, wherein the freezing point of the shell is 3-5°C higher than the freezing point of the core.

Images