JPH07264990A - Ice cake and manufacture thereof - Google Patents

Abstract

PURPOSE:To manufacture a unique ice cake having delicious taste by immersing an ice cake in a specific sugar syrup, pulling up the ice cake from the syrup and hardening the syrup with a refrigerant, thereby integrally forming a fruit- containing sugar syrup layer on the outer circumference of the ice cake. CONSTITUTION:This ice cake is manufactured by immersing an ice cake such as ice cream in a sugar syrup containing preferably >=20wt.% of fruit pieces or fruit puree at 0-20 deg.C, pulling up the cake from the syrup and hardening with a refrigerant such as liquefied nitrogen to integrally form a fruit-containing sugar syrup layer on the outer circumference of the ice cake. The sweetener to be used in the syrup is preferably a strong sweetener such as stevia, aspartame, licorice, thaumatin and saccharin in addition to carbohydrate sweeteners.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen dessert in which a sugar liquid layer containing fruits is formed on the outer periphery of the frozen dessert and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, a wide variety of coated frozen desserts have been sold in terms of shape, structure, color, flavor and the like. However, in most of the conventional coated frozen desserts having a multi-layer structure, a shell is formed in a mold so that the number of filling stages is multiple. Japanese Patent Publication No. 5-50255 discloses a manufacturing apparatus capable of manufacturing a frozen dessert in which solid fruits are exposed on the surface of the outer edge portion, but the shape of the mold is limited, and as long as the molding is performed, the frozen dessert can be manufactured. The surface is flat and unattractive. There are some known frozen desserts covered with edibles. For example, chocolate and cacao fat, edible oil and fat,
Chocolate coating agent consisting of sugar, milk powder, etc.
Frozen frozen dessert coated, crushed peanuts and cookies directly adhered to frozen dessert, chocolate coated frozen dessert bonded to the above crushed peanuts and cookies, frozen dessert covered with semi-frozen frozen dessert There are things that have been done. However, each of the frozen desserts having the outer periphery covered has the following problems. Japanese Patent Publication Sho 59-6
No. 623 discloses the use of a mixture of a freeze-pulverized powder of nuts or beans, a freeze-pulverized powder of fruits, or a freeze-dried powder mixture and edible oils and fats as a coating agent for frozen dessert. Here, in order to take advantage of the flavor of water-based foods, especially fruits, freeze-pulverized or freeze-dried products are used, but since the freeze-drying process is added and the freeze-dried fruits are dehydrated, the original It is not organized and flavored. In addition, JP-A-3-224
The combined frozen desserts disclosed in Japanese Patent No. 447 and Japanese Patent Application Laid-Open No. 5-219893 are semi-frozen frozen desserts and sugar solutions (the former is-
It is characterized by immersing the frozen dessert by cooling to 1.5 to -5 ° C, the latter being -2 ° C or less), and it is necessary to separately cool the coating liquid in advance with a cooling device such as a freezer. At the same time, it becomes difficult to control the temperature in the low temperature range. Also,
The multilayer frozen dessert shown in Japanese Examined Patent Publication No. 2-53014 is one in which a frozen dessert is coated with a gelling agent having an overrun of 80 to 110%, and a hard film such as chocolate is formed on the outer periphery. A whipping process is required, and the outermost layer of the frozen dessert is a chocolate layer, which is the same as the conventional chocolate-coated frozen dessert.

[0003]

DISCLOSURE OF THE INVENTION The present invention differs from conventional chocolate-coated frozen desserts and frozen desserts coated with nuts, beans or sorbet, etc., in which a fruit piece of fresh fruit or a mixture of fruit puree and sugar solution is prepared. By using
It is an object of the present invention to provide a frozen dessert in which a sugar solution containing fruit pieces or fruit puree is integrally coated on the outer periphery of a frozen dessert that cannot be obtained by a conventional production method, and a method for producing the same.

[0004]

[Means for Solving the Problems] As a result of a series of studies conducted by the present inventors for the purpose of producing a novel and delicious frozen dessert in which fresh fruit pieces or fruit purees are attached to the outer periphery of the frozen dessert,
By immersing a frozen dessert in a sugar solution containing fresh fruit pieces or a fruit puree, a sugar solution layer containing a fruit is integrally formed on the outer periphery of the frozen dessert, and it is found that a good-looking and delicious frozen dessert can be produced. Came to make. That is, the present invention is a coated frozen dessert characterized in that the outer periphery of the frozen dessert is coated with a sugar solution containing fruit pieces or fruit puree and frozen together with the frozen dessert. Further, in the present invention, the sugar solution for immersing a frozen dessert contains 10 to 40% by weight of a soluble solid content, and in addition to a carbohydrate sweetener as a sweetener, if necessary, a high content of stevia, aspartame, licorice, thaumatin, saccharin, etc. A sugar solution containing a multiple sweetener and a fruit of a sugar solution containing a fruit in which a frozen dessert is dipped is a fruit piece or a puree of a fruit, and a sugar solution contains 20% by weight or more of the fruit. Further, after immersing a frozen dessert in a sugar solution containing fruits at 0 ° C to 20 ° C, the frozen dessert is pulled up from the immersion liquid and hardened by using a refrigerant so that fresh fruits and fruit puree are contained on the outer periphery of the frozen dessert. It is intended to provide a method for producing a frozen dessert in which a sugar solution is integrally coated.

The present invention will be described in detail below. The frozen desserts used in the present invention may be known ones such as ice creams and frozen desserts, but those having an overrun of 0 to 130% are suitable. If the overrun exceeds 130%, the frozen dessert is likely to melt when it is dipped in a sugar solution containing fresh fruits or fruit puree, and the coating becomes difficult, which is not preferable. Also, 2
A combination of different types of frozen desserts (eg vanilla and strawberry marble ice cream) and various flavor ingredients (eg nuts, chocolate chips, cookie crunches,
Processed fruits, etc.) or those adhered to the surface can also be used. Also, not only frozen desserts that are hardened and molded with a pull-out type mold, but also frozen desserts with a three-dimensional pattern obtained by using, for example, a split mold, or compression-molding the hardened and pulled-out desserts, or freezer It is also possible to coat frozen desserts obtained by discharging from a discharge nozzle at a lower temperature (−7 to −9 ° C.) and cutting at right angles to the discharging direction.

The temperature at which the frozen dessert is dipped in a sugar solution containing fresh fruits or fruit puree is -2 ° C to -3 at the center of the frozen dessert.
0 ° C (preferably -5 ° C to -20 ° C), -9 ° C to the surface
The temperature is set to -40 ° C (preferably -11 ° C to -35 ° C). If the temperature of the central part is higher than the above range, the stick that supports the frozen dessert will easily come off during the process, and if it is lower than the above range, it will be excessively frozen and energy will be wasted and production efficiency will also be increased. become worse. If the surface temperature of the frozen dessert is higher than the above range, the sugar solution containing the fruit is likely to fall off when the frozen dessert is immersed in the sugar solution containing the fruit for coating. As a method of lowering the surface temperature, the temperature of the refrigerant in which the frozen dessert ice tube is immersed is lowered, the curing time is lengthened, the frozen dessert is sprayed with liquid nitrogen after extraction, or the frozen dessert is immersed in liquid nitrogen. There are methods such as curing in a freezer, and any one may be selected.

The time for immersing the frozen dessert in the sugar solution containing fruits differs depending on whether the whole frozen dessert is coated or a portion of the frozen dessert is coated, but it is preferably about 0.5 to 3 seconds. If the immersion time is shorter than this range, the coating will not be sufficient, and if it is longer than this range, the surface of the frozen dessert will melt,
The sugar solution containing the fruits will easily fall off.

The fresh fruits and fruit purees contained in the sugar solution coating the surface may be known ones such as apples, strawberries, peaches, grapes and mandarins. As for the shape of the fruit, various ones such as cut ones having an average diameter of 1 mm to 20 mm, crushed ones, and purees can be used. Further, the fruit content in the sugar solution is preferably at least about 20% for the purpose of coating the frozen dessert with the fruit. If the ratio of the sugar solution in the coating liquid is reduced and the fruit content is increased, the coated frozen dessert having an excellent flavor and a favorable appearance and texture is obtained.
It is also possible to coat the fruit with the processed puree itself. In the case of using fruit pieces, when the fruit content exceeds 90%, the property of the sugar solution as a binder is weakened and the adhesion of the fruit pieces to the frozen dessert is reduced, which is not preferable.

The sugar solution to be coated has a soluble solid content of 10 to 40% by weight, such as carbohydrate sweeteners such as glucose, fructose, sugar and starch syrup, and high-magnification sweeteners such as stevia, aspartame, licorice, thaumatin and saccharin. To use.
By blending various sugars and high-magnification sweeteners, it is possible to achieve a desired degree of sweetness suitable for the flavor of the fruit used. When the solid content of the sugar liquid is less than 10% by weight, it becomes very hard when cured and lacks in deliciousness.
When the solid content exceeds 40% by weight, the flavor becomes heavy,
The texture tends to be sticky. Further, as the solid content increases, the freezing point of the sugar liquid decreases, and the temperature change at the distribution stage causes the exudation of sugar and the change of shape, which is not preferable. If the sweetness of carbohydrates is insufficient, the high-intensity sweetener should be used.

Further, by adding a thickener or a gelling agent as a stabilizer to the sugar solution, it is possible to prevent coarsening of ice crystals, exudation of sugar and loss of shape at the distribution stage. The viscosity of the sugar solution when immersed is in the range of 300 to 10,000 cP, preferably 500 to 5000 cP. When the viscosity is lower than the above range, the amount of sugar solution containing fruit on the frozen dessert is small and the taste is poor, and when the viscosity is higher than the above range, the amount of sugar solution containing fruit on the outer periphery of the frozen dessert is large. The subsequent hardening process requires a lot of time, and the fruit and sugar solution drop off during the process. By using a gelling agent alone or in combination with a thickener to adjust the gel state of the sugar solution in which the frozen dessert is dipped, it is possible to produce a frozen dessert having various three-dimensional patterns on the outer circumference.

The temperature of the sugar solution containing the fruit is 0 to 20 ° C., preferably 0 to 10 ° C. Below this temperature range, that is, at a temperature lower than 0 ° C., the fluidity of the sugar liquid is lost, which is not preferable. Further, if the temperature is higher than the above range, the adhesive surface between the frozen dessert and the sugar solution containing the fruit melts, and the sugar solution containing the fruit is likely to drop off, which is not preferable. After the frozen dessert is dipped in a sugar solution containing fruits and coated with the frozen dessert, the frozen dessert may be packaged by a known process, frozen and stored for sale. However, if the process requires it, the frozen dessert can be soaked in a sugar solution containing fruits and extracted, and then sprayed with liquid nitrogen or immersed in liquid nitrogen to completely harden the surface. Further, the surface of the cured frozen dessert may be coated with water. As a result, an ice film is formed on the surface of the coated frozen dessert, and melting, falling off, stickiness and the like during the process can be prevented.

[0012]

EXAMPLES Examples of the present invention will be described below. Example 1-Frozen dessert coated with apple fruit The blending method shown in Table 1 will be used to explain a method for preparing a frozen dessert mix. The raw materials are mixed while heating to form a pre-emulsified mix at 65 ° C, the first stage 150 kg / cm ² , the second stage 5
The mixture was homogenized at 0 kg / cm ² , continuously sent to a sterilization plate, kept at 90 ° C. for 20 seconds for sterilization, immediately cooled to 5 ° C. with a cooling plate, and flavors were added to prepare a frozen dessert mix.

[0013]

[Table 1]

This frozen dessert mix was used in a continuous freezer made by Sanwa Machine Co., Ltd.
% And the temperature is −3.4 ° C., and is cured by a bar machine UMS12 manufactured by Izumi Food Machinery. First, 9 pieces of frozen cream on the mold
It was filled with 0 cc and immersed in a calcium chloride brine solution at -35 ° C. In the middle of curing, insert a wooden stick and cure for 10 minutes, then pull up the frozen dessert from the brine solution, 30 ℃
Of hot water was sprayed on the outer wall of the mold and extracted. Liquid nitrogen was sprayed on the frozen dessert while it was suspended by the remover to lower the surface temperature of the frozen dessert from -10 ° C to -16 ° C. Immediately, the frozen dessert is immersed for 0.8 seconds in four types of sugar solutions A to D containing fruits shown in Table 2 each having a temperature adjusted to 10 ° C.,
It was pulled up at a speed of 1 m / sec. Further, after immersing in a tank containing liquid nitrogen for 5 seconds to completely harden the surface, it was put in a vinyl bag, sealed, and stored frozen.

[0015]

[Table 2]

Frozen desserts using sugar solutions A to D containing fruits were designated as (A) to (D), respectively. Table 3 shows the adhesion state of the sugar solution containing these fruits and the sensory evaluation. Among the evaluation items, the amount of the sugar solution containing fruits was measured by scraping off the sugar solution part from the cured sample. Further, the number of fruits in the sugar solution was measured and used as the amount of fruits attached. Sample taste is 1
The panelists of 2 persons (5 males and 7 females) evaluated by a 7-point method (7 points = very delicious, 4 points = normal, 1 point = not very delicious), and the average values of the scores were compared.

[0017]

[Table 3]

The frozen dessert (A) using the sugar solution containing the highest sugar content of the fruit juice had a low evaluation because the amount of the sugared dessert attached to the frozen dessert was small but the sweetness was dull and the coated surface was sticky. The frozen dessert (D) using the sugar solution containing the fruit with the lowest sugar content indication had a large amount of adherence to the frozen dessert, but the hardened sugar solution portion of the frozen dessert was hard and lacked a rich taste. It was a low evaluation. This is because the freezing point depression of the sugar liquid increases as the concentration of the soluble solids in the sugar liquid increases, so that the surface becomes sticky even after curing. The freezing point drop of the sugar solution became smaller as it became lower, and it became very hard when hardened. Frozen dessert (B) received the highest evaluation for flavor, amount of attached fruits, and hardness. The preferable range of the soluble solid content concentration is 10 to 10.
Although it is 40% by weight, the amount of sugar is slightly lower as in the frozen dessert (C) and the lack of sweetness is supplemented with a high-intensity sweetener such as stevia. It is effective for increasing. Frozen desserts (B) and (C) were delicious frozen desserts with desirable hardness, flavor and fruit content.

Example 2 An immersion temperature of a sugar solution containing fruits of an apple fruit-covered frozen dessert A mix for frozen desserts was prepared according to the composition shown in Table 1, and the frozen dessert mix was prepared by using a freezer in the same manner as in Example 1. After freezing, stick frozen dessert is produced with a bar machine and the surface temperature of the frozen dessert is -10 ° C by spraying liquid nitrogen.
To -16 ° C. Immediately in advance, -10 ℃,
The frozen dessert is immersed for 0.8 seconds in the B type of sugar solution (Table 2) containing fruits, which is temperature-controlled in 5 stages of 0 ° C, 10 ° C, 20 ° C, and 30 ° C,
It was pulled up at a speed of 1 m / sec. Furthermore, the surface of the frozen dessert was completely cured by immersing it in a tank containing liquid nitrogen for 5 seconds.
It was placed in a plastic bag, sealed, and stored frozen. Depending on the temperature of the sugar solution containing the fruit in which the prepared frozen dessert was dipped, the one dipped at -4 ° C (a) and the one dipped at 0 ° C (b)
What was dipped at 10 ° C was (C), what was dipped at 20 ° C was (D), and what was dipped at 30 ° C was (E). Table 4 shows the adhesion state of the sugar solution containing these fruits and the sensory evaluation.
It was shown to. Among the evaluation items, the amount of the sugar solution containing fruits was measured by scraping off the sugar solution part from the cured sample. Further, the number of fruits in the sugar solution was measured and used as the amount of fruits attached.
The taste of the sample was evaluated by a panel of 14 people (7 men, 7 women) using a 7-point method (7 points = very delicious, 4 points = normal, 1 point = not very delicious), and the average of the scores Compared.

[0020]

[Table 4]

If the soaking temperature of the sugar solution containing the fruit is too low to be in a semi-frozen state, the fluidity of the sugar solution containing the fruit becomes low,
The surface of the frozen dessert became lumpy, and the outer periphery of the frozen dessert could not be uniformly coated. On the other hand, if the temperature of the sugar solution containing the fruit is too high, the sugar solution containing the fruit will drop off during the process of dipping and pulling up or during the process of complete hardening, resulting in a reduced amount of adhesion and a lack of deliciousness. Became. By setting the soaking temperature of the sugar solution containing the fruit to 0 to 20 ° C., the amount of the sugar solution containing the fruit attached to the frozen dessert was increased, and a preferable flavor was obtained.

Example 3 Melon Fruit-Coated Frozen Dessert A frozen dessert mix was prepared according to the formulation shown in Table 1, and the frozen dessert mix was frozen using a freezer in the same manner as in Example 1, and then stick frozen dessert with a bar machine. And the surface temperature of the frozen dessert is sprayed with liquid nitrogen to -10 ° C.
To -16 ° C. Immediately, the frozen dessert was dipped in three types of sugar solutions E, F, and G (Table 5) containing fruits whose temperature was adjusted to 10 ° C. in advance for 0.8 seconds and pulled up at a speed of 1 m / sec. Further, after the surface of the frozen dessert was completely hardened by immersing it in a tank storing liquid nitrogen for 5 seconds, the frozen dessert was placed in a vinyl bag, sealed, and stored frozen. Frozen desserts using sugar solutions E, F, and G containing fruits were designated as (E), (F), and (G), respectively. Table 6 shows the adhesion state and the sensory evaluation of the sugar solution containing these fruits. Among the evaluation items, the amount of the sugar solution containing fruits was measured by scraping off the sugar solution part from the cured sample. The deliciousness of the sample was evaluated by a panel of 18 people (9 males and 9 females) using a 7-point method (7 points = very delicious, 4 points = normal, 1 point = not very delicious) and shown as the average score. It was

[0023]

[Table 5]

[0024]

[Table 6]

When the number of fruit pieces was extremely large, the amount attached to the frozen dessert was small and the taste was not good, and the evaluation was low. It turns out that a sugar solution as a binder is necessary. In the case of puree, since the fruit juice contains sugar, it can be used as it is, but it is preferably adjusted in terms of cost and flavor.

[0026]

EFFECTS OF THE INVENTION By adjusting the temperature of a sugar solution containing fresh fruit or puree of fruit and the soluble solid content of the sugar solution according to the present invention, a sugar solution layer containing fresh fruit or puree of fruit is formed around the frozen dessert. It has become possible to provide delicious frozen desserts that are formed in one and rich in novelty.

Claims (5)

[Claims] 1. A frozen dessert, which is obtained by coating the periphery of a frozen dessert with a sugar solution containing fruit pieces or fruit puree and freezing together with the frozen dessert. 2. The sugar liquid has a soluble solid content of 10 to 40% by weight.
The frozen dessert according to claim 1, which is contained. 3. The frozen dessert according to claim 1, wherein the sweetener contains a high-magnification sweetener such as stevia, aspartame, licorice, thaumatin, saccharin, etc. in addition to the carbohydrate sweetener. 4. Two pieces of fruit pieces or fruit puree in the sugar solution.
The frozen dessert according to claim 1, wherein the frozen dessert contains 0% by weight or more. 5. A 0 ° C. containing fruit pieces or fruit puree.
A feature of forming a sugar liquid layer containing fruits on the outer periphery of the frozen dessert by immersing the frozen dessert in a sugar liquid of -20 ° C., pulling the frozen dessert from the sugar liquid, and curing the frozen dessert with a refrigerant. And method for producing frozen dessert.