JPH0147135B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to an edible frozen dessert in a container with good moisture resistance and a method for producing the same. Traditionally, frozen desserts in edible containers, as seen in Monaca ice cream, have been made by filling an edible container such as Monaca skin with a frozen dessert like ice cream, which is then sealed in a film bag made of aluminum vapor-deposited laminate. Stored frozen. In addition, the manufacturing method is to make ice cream at a temperature between -2 and -
It is generally filled into edible containers in a semi-solid liquid state at 10°C. Therefore, the monaka peel and its analogues (such as cupcorn) used as the edible container are mainly made from wheat flour or corn flour, and contain starch, starch, etc.
It is made by mixing an appropriate amount of water with raw materials containing edible oils, leavening agents, and coloring agents, and then baking it in a certain mold, and its crisp texture is its characteristic. However, since such an edible container has a porous structure, it easily absorbs moisture, resulting in loss of texture and deterioration in its shape retention. Therefore, during the manufacturing process and frozen storage of edible frozen desserts such as monaka ice cream, the monaka skin absorbs moisture from the eye cream or moisture from the outside air, causing the monaka skin to lose its original properties. Such deterioration in quality due to moisture absorption of Monaca skin also occurs when Monaca ice cream is stored sealed in a film bag that is not permeable to water vapor. In view of the above-mentioned current situation, various methods have been proposed to prevent moisture absorption in edible frozen desserts such as Monaca ice cream, such as applying a mixture of wax and oil to the inner surface of the edible container (corn cup). (Japanese Unexamined Patent Publication No. 50-148555) and a method in which an aqueous solution containing a water-dispersible protein and a wetting agent is applied to the inner surface of an edible container and dried (Japanese Unexamined Patent Publication No. 52-136959). It is also common practice to coat the inner surface of edible containers with thiokolate. However, in these known methods, the inner surface of an edible container, such as a Monaca skin, is provided with water absorption and hygroscopic properties, so it is effective in preventing the absorption of unfrozen water in frozen desserts such as ice cream filled in the container, but Moisture absorption inside cannot be prevented. As a result of studying the water absorption mechanism of Monaca skin during storage, the present inventor found that, for example, ice cream undergoes repeated evaporation or sublimation and condensation of a small amount of water from its surface, and Monaka skin is exposed to an atmosphere of water vapor pressure. It was confirmed that the moisture absorption of Monaca skin gradually progressed until the atmospheric water vapor pressure and the water vapor pressure of Monaka skin reached equilibrium. Furthermore, according to the findings of the present inventors, moisture absorption of the Monaca skin occurs even when it is sealed in a film that does not permeate water vapor, and the rate of moisture absorption is influenced by the storage temperature. That is, the higher the storage temperature, the faster the moisture absorption rate, and the lower the storage temperature, the lower the rate. For example, −28
Even when stored at ℃, the equilibrium moisture content of Monaca skin is 15 to 17%, which exceeds the critical moisture content of 12% without losing the crisp texture of Monaca skin. From the above-mentioned point of view, it was concluded that in order to prevent the Monaca skin from absorbing moisture during storage, it is necessary to coat the entire surface of the ice cream to be filled therein with a coating agent. As this coating agent, a water-free edible fat coating agent can be considered. The "edible fat coating agent" used here is a mixture of edible oil and fat as a substrate, sugar and powder ingredients such as skim milk powder, whole milk powder, and condensed milk powder, and fruit and nut powder as flavor and flavor ingredients. Alternatively, it is made by adding and blending these artificial flavor components and contains substantially no water, of which thiokolate can be exemplified as a representative example. In addition, as products coated with such a coating agent, ice cubes and Chiyoko Balls, which are entirely coated with Chiyokolate, are commercially available. However, such frozen desserts coated with an edible oil/fat coating agent are prepared by dipping frozen ice cream in a thiocholate solution obtained by heating, and during this coating, the surface of the frozen ice cream melts. The coating of the thiokolate becomes uneven, so that when the ice cream is refrozen, cracks and fissures inevitably occur on the surface covered with the thiokolate due to the volume expansion of the ice cream and the shrinkage and hardening of the thiokolate. Therefore, even if ice cream coated with an edible fat coating agent by the conventional method is applied to Monaca ice cream, unfrozen water in the ice cream and moisture from the ice will leak through cracks and crevices in the coated surface during frozen storage. Moisture absorption of Monaca skin cannot be prevented because evaporation occurs. As the Monaka skin absorbs moisture, the skin warps and loosens, further causing cracks and fissures. Additionally, when frozen ice cream is immersed in a solution of edible fat coating agent, using a top plate with stakes or pins will avoid leaving cracks in the area when removing the stakes or pins after coating with the edible fat coating agent. Therefore, considering the above-mentioned defects, ice cream coated with an edible fat coating agent using this method cannot be applied to monaka ice cream. The present invention has been made in view of the above-mentioned current situation, and provides a frozen confectionery packaged in an edible container in which moisture absorption does not occur in the edible container such as monaka skin during frozen storage isolated from the outside air, and a method for producing the same. The purpose is to The present invention will be explained in detail below. The main feature of the present invention is to coat frozen desserts, such as frozen-molded ice cream, with an edible fat coating agent containing 4 to 15% by weight of acetylated monoglyceride and having a melting point of 10 to 20°C. It has the following characteristics. In other words, by using an edible fat coating agent with a melting point of 10 to 20°C, the occurrence of cracks and fissures due to uneven coating caused by melting of the surface of frozen ice cream, which occurs when using a heated thiocholate solution, is suppressed. can. In this case, if the melting point of the edible oil or fat is too high, crystal growth will easily occur, and if it is too low, it will easily melt and sag, so use one with a melting point in the range of 10 to 20°C. Furthermore, by adding acetylated monoglyceride, it is possible to prevent the crystal growth of fats and oils without affecting the physical properties of the edible fat coating agent. It becomes possible to prevent cracks, the occurrence of cracks, and the increase of cracks.
In addition, the amount of acetylated monoglyceride added is 4
If it is less than 15% by weight, the above-mentioned preventive effect will not be observed, and if it exceeds 15% by weight, the acetic acid odor of the acetylated monoglyceride itself will become strong, which is not preferable. The results of testing the effect of adding acetylated monoglyceride (abbreviated as MMG) on the edible fat coating agent film are shown in Table 1 below.

[Table] From this result, it is possible to prevent the occurrence of cracks when MMG is added in an amount of 4% or more. Furthermore, in the present invention, when the frozen ice cream is coated with the edible oil/fat coating agent by contacting it with a solution of the above-mentioned edible oil/fat coating agent by a method such as dipping, a microheater rod is inserted into the frozen ice cream in advance. When the heater rod is then energized and removed, the hole is extremely small, so there will be no cracks on the covered surface that would occur if a stake or top plate with pins was used. The above-mentioned coating of frozen ice cream with an edible oil/fat coating agent is carried out using continuous production equipment used in the production of conventional frozen ice cream or Chiyoko balls.
In other words, filling the ice cream mold - freezing -
This can be done by applying the defrost--extraction-from-mold-thyokolate coating manufacturing process. In the present invention, as described above, freeze-molded ice cream containing acetylated monoglyceride and uniformly coated with an edible fat coating agent having a melting point of 10 to 20°C is coated on the inner surface of a Monaca skin, which is an edible container. Fill the container on which the agent layer has been formed. The edible oil/fat coating agent used to form the inner layer of Monaca skin is in a molten fluid form or in a butter cream-like form by whipping this fluid material. Here, a coating agent having a melting point of 10 to 20°C may be used. When such an edible oil-fat coating agent is applied to the inner surface of Monaca skin to form a layer, and the freeze-molded ice cream coated with the edible oil-fat coating agent is filled, the fluid or butter cream-like coating agent becomes monaka. The space between the monaka rind and the ice cream is filled with the coating agent as it is pushed out along the sides of the skin, and this coating agent hardens due to the cold air of the ice cream and becomes an adhesive between the monaka rind and the ice cream. It comes to serve as a. Therefore, care must be taken that if the amount of the edible fat coating agent applied to the inner surface of the Monaca skin is too small, the role as the adhesive will not be sufficient. It is advantageous to use the above-described whipped buttercream-like coating agent because even a relatively small amount of coating can serve as a sufficient adhesion agent. When the ice cream packaged in an edible container, such as Monaca skin obtained as described above, is protected from moisture from the outside air, the Monaca skin hardly absorbs moisture even under fairly long-term frozen storage. Therefore, in practical use, the edible frozen dessert such as Monaca ice cream according to the present invention is sealed in an aluminum vapor-deposited film mainly made of stretched polypropylene that is not permeable to water vapor, or a film laminated with aluminum foil. It is kept frozen and sold at the market. EXAMPLES The present invention and its effects will be explained in more detail with reference to Examples below. Example 1 A microheater rod was inserted into the ice cream filled in a mold, and the frozen-molded ice cream, which was frozen, defrosted, and molded in a conventional manner, was mixed with acetylated monoglyceride into thiocholate with a melting point in the range of 10 to 20°C. After drying, the microheater rod was energized and pulled out to obtain frozen molded ice cream in which the entire surface was uniformly coated with thiokolate. The coating thickness of Chiyokolate is 0.7
It was ~1.0m/m. On the other hand, the inner surface of each of the two pieces of monaka skin has a melting point of 10~
A solution of thiokolate at 20°C was applied by spraying to form a thiyocolate layer. The frozen molded ice cream coated with the above thiokolate (temperature -20°C) was filled into two pieces of monaka skin having the above thiokolate layer formed on the inner surface and combined to obtain monaka ice cream. This monaka ice cream was placed in a bag made of aluminum vapor-deposited laminate, sealed, and stored in a -20°C freezer. During storage, the skin of Monaca was collected and the change in moisture content was measured, and even after two months, the moisture content was less than 5%, and the texture was still crisp. The results of the above moisture changes are shown in the attached figure. Example 2 Acetylated monoglyceride was applied to the inner surface of Monaca skin by adding 60% of acetylated monoglyceride to thiocholate with a melting point in the range of 10 to 20°C.
Monaka ice cream was obtained in the same manner as described in Example 1, except that a butter cream-like product was whipped into a buttercream-like form by adding % by weight. In the whipping process, the above-mentioned acetylated monoglyceride-added tyokolate was melted and then cooled to a semi-solid liquid state, which was then stirred with a whipper to form a butter cream with an overrun of 70 to 80%. The monaka ice cream obtained as described above was stored in the same manner as in Example 1, and the change in water content of the monaka skin during storage was measured. The results are shown in the attached figure, and the moisture content remained below 4% even after 2 months. Example 3 Monaca ice cream was produced in the same manner as described in Example 1 except that an edible oil/fat coating agent having the following composition was used instead of thiocolate. The moisture resistance of the product obtained was similar to that of Example 1. Composition of coating agent: (Kg) Coconut oil 4.25 Shea butter 2.15 Whole milk powder 0.5 Powdered sugar 2.5 Lecithin 0.05 Powdered lemon 0.5 Acetylated monoglyceride 0.6 When a mixture with the above composition is ground and refined by a conventional method, a coating agent with a melting point of 18℃ is obtained. is obtained. Comparative Example 1 Monaca ice cream was obtained in the same manner as described in Example 1, except that thiokolate (melting point 10-20°C) to which no acetylated monoglyceride was added was used to coat the ice cream. This monaka ice cream was stored frozen in the same manner as in Example 1, and the moisture change in the monaka skin during storage was measured. The results are as shown in the attached figure, and 40
After a day has passed, the moisture content of monaka skin reaches the limit of 12% without damaging its texture, and at this point it is no longer able to maintain its crisp texture. Therefore, the storage period is significantly shorter than in Examples 1 and 2, which used thiocholate to which acetylated monoglyceride was added. Comparative Example 2 Two pieces of ice cream at a temperature of -5 to -6°C were filled into a Monaka skin and the mixture was immediately heated to -37°C.
The monaka ice cream after freezing was stored frozen in the same manner as described in Example 1, and the moisture change in the monaka skin during storage was measured. The results are as shown in the attached figure; moisture absorption occurred on the first day of storage and the texture was impaired. Comparative Example 3 Comparative Example 1 except that two pieces of Monaca skin were used, in which a hardened Tiyocolate layer was formed by spraying a Tiyocolate solution melted at 40°C on the inner surface of the Monaca peel.
Monaca ice cream was obtained in the same manner as described in Example 1, and stored frozen in the same manner as described in Example 1, and the moisture change in the monaka skin during storage was measured. The results are as shown in the attached figure; moisture absorption progressed after 2 to 3 days, and the texture deteriorated 10 days ago.

[Brief explanation of drawings]

The attached figure shows the change over time in the water content of monaka skin during the storage of monaka ice cream according to Examples 1 to 2 and Comparative Examples 1 to 3. In the figure, A... Moisture change curve of Monaca peel in Example 1, B... Moisture change curve of Monaca peel in Example 2, C... Moisture change curve of Monaca peel in Comparative Example 1, D... Moisture change curve of Monaca peel in Comparative Example 2. Moisture change curve of E... Moisture change curve of Monaca peel in Comparative Example 3.

Claims (1)

[Scope of Claims] 1. Freeze-molded frozen confectionery containing 4 to 15% by weight of acetylated monoglyceride and uniformly coated over the entire surface with an edible fat coating agent having a melting point of 10 to 20°C, with an edible fat coating agent layer formed on the inner surface. A frozen dessert packed in an edible container and having good moisture resistance, which is filled in an edible container. 2. The frozen dessert according to claim 1, wherein the edible oil/fat coating agent layer on the inner surface of the edible container is in a fluid form or in a whipped buttercream-like form. 3. The frozen dessert according to claim 1 or 2, wherein the frozen dessert is ice cream. 4. The frozen dessert according to claim 1 or 2, wherein the edible container is made of Monaka skin. 5. Insert a microheater rod into the frozen dessert housed in a mold to freeze it, and bring the resulting frozen molded frozen dessert into contact with an edible fat coating agent containing 4 to 15% by weight of acetylated monoglyceride and having a melting point of 10 to 20°C. The entire surface of the cake is uniformly coated with the edible fat coating agent, and then the micro heater rod is energized and the rod is pulled out. A method for producing a frozen dessert in an edible container with good moisture resistance, characterized by filling the frozen dessert into a formed edible container. 6. The method for producing a frozen dessert according to claim 5, wherein the edible oil/fat coating agent layer on the inner surface of the edible container is fluid thiyocolate or butter cream-like thiyocolate obtained by whipping it. 7. The method for producing a frozen dessert according to claim 5, wherein the frozen dessert is an ice cream. 8. The method for producing a frozen dessert according to claim 5 or 6, wherein the edible container is made of monaka skin.