JPH0819371A - Production of combined frozen dessert - Google Patents

Abstract

PURPOSE:To obtain a combined frozen dessert in which a core material is favorably coated with a frozen dessert having soft texture characteristic of ice creams and moisten texture of swollen porous food. CONSTITUTION:This method for producing combined frozen dessert comprises coating a core material with porous food-containing frozen dessert. In the production, the surface of the core material is coated with an air-containing frozen dessert mix obtained by blending a porous food swollen in frozen dessert mix not containing air and the combined frozen dessert is rapidly cooled.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a combined frozen dessert having a frozen dessert layer containing a porous food, and more specifically, a soft texture of ice cream and a moistened swollen porous food. A good balance of texture and texture,
Further, the present invention relates to a method for producing a combined frozen dessert having a frozen dessert layer that is not easily peeled off by an external impact even if the porous food is exposed on the surface of the frozen dessert.

[0002]

2. Description of the Related Art In recent years, in the frozen dessert market, with the diversification of consumers' tastes, there is a demand for a product that not only gives a cold feeling but also has a new flavor, texture and appearance. ing. Therefore, for example, as a frozen dessert to which appearance is added, a core material made of an edible material as described in JP-A-3-224447 is dipped in a frozen dessert mixture in a semi-frozen state and pulled up. There is a combined frozen dessert having an uneven surface, which is obtained by forming a frozen dessert layer on the outer periphery of a core material and then rapidly freezing it.

The above-mentioned combined frozen dessert is an unprecedented frozen dessert having an uneven surface and various appearance changes. Further, Japanese Patent Laid-Open No. 6-133699 discloses a combined frozen dessert as described above. A combined frozen dessert in which a porous food such as cookies, biscuits, and sponge cakes is attached to the surface of the frozen dessert in order to impart a newer texture, flavor, and change in appearance is disclosed. However, if the porous food as described above is simply attached to the surface of the frozen dessert, the texture of the porous food is felt, and
Since most of the porous food is exposed on the surface of the frozen dessert, the aroma of the porous food is scattered with the passage of time, and the fragrant aroma becomes weak. Further, when a strong impact is applied from the outside, the porous food is peeled off and spills out.

Therefore, it is possible to mix a porous food into the semi-frozen frozen dessert mix of the above combination frozen dessert, but the frozen dessert mix once aerated and in the semi-frozen state becomes a porous food. Since it is hard to penetrate, the porous food has a dull texture without moistening, and when the porous food is large, there is a problem that the porous food easily peels off when an impact is applied from the outside. It is also possible to add a porous food to the liquid frozen dessert mix before aeration to cause it to swell, and to aerate this mixture in a frozen dessert freezer. In this case, the rotary blade in the freezer makes it porous. The food is finely crushed, and the texture and appearance of the porous food are lost.

[0005]

SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a soft texture of ice creams and a moistened swollen porous food. Both the texture and texture can be tasted at the same time, and even if the porous food is exposed on the surface of the frozen dessert, the frozen dessert layer that does not peel off due to a strong impact from the outside is well coated on the core material, It is intended to provide a method for producing a combined frozen dessert having various textures, flavors and appearance changes.

[0006]

The above object is a method for producing a combined frozen dessert in which a core material is coated with a frozen dessert containing a porous food, which is swollen in a non-aerated frozen dessert mix. Is achieved by a method for producing a combined frozen dessert characterized by coating the core material surface with an air-containing frozen dessert mix and then rapidly cooling.

That is, the inventors of the present invention have made extensive studies on a method of adding a porous food to the frozen dessert layer covering the core material, and as a result, the porous food is soaked in a non-aerated liquid frozen dessert mix to obtain a frozen dessert. After soaking the mix and allowing it to swell sufficiently, mix this swollen porous food with a frozen dessert mix that has been aerated separately using an ice cream freezer, etc., to bring out the soft texture of ice creams. At the same time, they have found that the moist texture of swollen porous food can be imparted to frozen desserts. Also, after pre-swelling the porous food, by adding to the air-containing frozen dessert mix,
Due to the temperature difference between the aerated frozen dessert mix and the surface of the swollen porous food, the aerated frozen dessert mix in the portion in contact with the porous food surface is in a molten state, and when rapidly cooled in this state,
It has been found that the porous frozen food is firmly bound to the formed coated frozen dessert layer, and as a result, even if the porous frozen food is exposed on the surface of the combined frozen dessert, peeling due to a strong external impact is less likely to occur. The present invention has been reached.

Next, the present invention will be described in detail. Figure 1
It is explanatory drawing which shows the mode of the cross section of an example of the combination frozen dessert of this invention. In the figure, 1 is a core material, 2 is a frozen dessert containing a porous food formed so as to cover the outer periphery of the core material, and 3 is 2.
Swollen porous foods dispersed in the frozen dessert, 4 is a combined frozen dessert, and 5 is a flat bar. The combined frozen dessert 4 of the present invention is obtained by coating the core material 1 with the frozen dessert 2 containing the swollen porous food 3. Also, if the flat bar 5 is inserted into this combined frozen dessert 4, it is easy to hold and eat at the time of eating.

First, as the core material 1, edible materials such as frozen desserts, sponge cakes, biscuits, and chocolates, which are non-fluid, may be used. When using ice cream or other frozen dessert as the core material, the overrun is 0 to 1
The range of 50% is preferable. Overrun is 15
When it exceeds 0%, when the core material is immersed in a frozen dessert mix containing a porous food, the frozen dessert of the core material tends to be easily melted. In addition, the core material 1 may be blended with, for example, pulp, juice, Ogura bean paste, etc., if necessary.
The porous food used in the present invention may be blended.

Next, the frozen dessert 2 containing the porous food comprises the frozen dessert mix and the swollen porous food 3. First, as the frozen dessert mix, for example, a frozen dessert mix usually used for ice creams, sorbets and the like can be mentioned, and these may be used alone or in combination. Further, the frozen dessert mix may be mixed with edible materials such as fruit juice, pulp, adzuki beans, and alcoholic beverages.

As the material used for the swollen porous food 3, a food that is porous and has a structure in which a liquid frozen dessert mix easily penetrates may be used. For example, bread, cookies, biscuits, cakes, pies, Examples include baked foods such as shoehide, popcorn, donuts, snacks, freeze-dried foods, etc. These may be crushed to an appropriate size before use. In particular, a crushed bread product in which sugar and shortening are added and baked is preferable because it exhibits good savory flavor along with change in texture. The size of the porous food may be set arbitrarily, but it is preferable to use one having a major axis of 3 to 5 mm because it is uniformly dispersed inside the frozen dessert and the air-containing frozen dessert mix easily penetrates. Is. Further, the shapes do not necessarily have to be the same.

Next, the method for producing the combined frozen dessert of the present invention is performed, for example, as follows. That is, first, as a method for preparing the frozen dessert 2 containing a porous food, raw materials such as sugars, stabilizers and milk components are mixed and a frozen dessert mix is prepared by a conventional method. Next, the frozen dessert mix is placed in, for example, a container having an appropriate size, and the porous food is dipped therein to swell the porous food. As another swelling method, a frozen dessert mix may be poured or sprayed on the porous food.

The amount of the frozen dessert mix to be used varies depending on the type of the porous food, the degree of baking, etc., but it is preferable to use the frozen dessert mix in an amount of 3 times or more the weight of the porous food because it can swell sufficiently. Is. Further, the immersion time is preferably 5 minutes or more from the viewpoint of sufficiently swelling the porous food. In the present invention, at this time, it is important to use a non-aerated frozen dessert mix for swelling the porous food. Using an aerated frozen dessert mix makes it difficult for the frozen dessert mix to penetrate into porous foods,
The porous food cannot be swelled sufficiently. Therefore, there arises a problem that the porous food has a dry texture, and when the porous food is large, it is easily peeled off when an impact is applied from the outside.

On the other hand, an aerated frozen dessert mix is prepared. The aerated frozen dessert mix may be a frozen dessert mix used for swelling a porous food, a different frozen dessert mix, or a mixture thereof. As an aeration method, first, a frozen dessert mix is prepared and then cooled to about 0 to 15 ° C. Then, the cooled frozen dessert mix is aerated using, for example, a freezer commonly used in the production of frozen desserts and a whipping device such as a whipped cream mixer or a continuous whipper. At this time, overrun of frozen dessert mix (air content)
Is preferably 20% or more. If the overrun is less than 20%, the soft texture peculiar to ice creams cannot be obtained, and the porous food to be mixed tends to be unable to be retained. Furthermore, 70% overrun
The above is preferable because the binding force of the frozen dessert containing the porous food to the core material becomes high.

Next, the swollen porous food is mixed with the above air-containing frozen dessert mix to obtain a frozen dessert mix containing porous food. At this time, the mixing ratio of the swollen porous food and the air-containing frozen dessert mix is 0.5 to 2 for the swollen porous food with respect to the air-containing frozen dessert mix 1 in order to make good use of the texture and flavor of both. It is preferable to mix them so that the ratio becomes 0.0 (weight ratio). As the swollen porous food to be mixed with the aerated frozen dessert mix, the mixture with the frozen dessert mix may be used as it is, or the frozen dessert mix may be removed in advance. At this time, for example, chocolates, pulp, syrups, confectionery, granular foods, etc. may be appropriately added to the aerated frozen dessert mix together with the porous foods.

Next, the core material prepared separately by a conventional method is coated with the frozen dessert mix containing the porous food obtained as described above. As the coating method, for example, the cooling described above,
The frozen dessert mix containing a porous food, which has been semi-frozen by the aeration process, is placed in a container having an appropriate capacity, and the core material is immersed therein for about 0.1 to 20 seconds. The semi-frozen state is a state in which 4 to 70% of the water content of the frozen dessert mix is frozen. Also, the temperature of the frozen dessert mix with porous food is
It is desirable to set the temperature to −1.5 to −5 ° C. At this time, the surface temperature of the core material may be 15 ° C. or lower, but more preferably it is precooled to −5 ° C. or lower. Particularly, it is preferable to cool the surface temperature of the core material to −13 to −15 ° C., because the coated frozen dessert layer is less likely to be peeled off from the core material after the rapid cooling in the subsequent step. In addition, as a coating form, the periphery of the core material may be completely coated, or the core material may be partially exposed.

Next, the core material is pulled up, and the surface of the core material coated with the frozen dessert mix containing the porous food is subjected to rapid cooling treatment by freezer freezing, immersion in liquid nitrogen, application of powdery dry ice, etc. to obtain a combined frozen dessert. To get In the combined frozen dessert thus obtained, the core material is well covered with the frozen dessert layer in which the soft texture of ice cream and the moist texture of the swollen porous food are well balanced. Moreover, the porous food is firmly bound to the frozen dessert layer coated with the core material. Further, a random frozen pattern is formed on the surface of the frozen dessert along the shape of the porous food product, and the combined frozen dessert has various changes in appearance and texture. It should be noted that a combination frozen dessert having a multi-layered structure can be obtained by repeating the same procedure as above while changing the type of porous food and the like.

[0018]

As described above, according to the method for producing a combined frozen dessert of the present invention, a frozen dessert layer in which the soft texture peculiar to ice cream and the moist texture of the swollen porous food are well balanced, A combined frozen dessert in which the core material is well covered can be obtained. When a baked food is used as the porous food, the swelling of the baked food in advance with the frozen dessert mix causes the fragrance of the baked food to be transferred into the frozen dessert, so that the aroma of the baked food is expressed at the time of eating. It becomes easier and makes a frozen dessert with a good flavor.

Further, since the porous food can be firmly bound to the frozen dessert, even if the porous food is exposed on the surface of the combined frozen dessert, the porous food is unlikely to be peeled off by an external impact. It has excellent long-term storage stability. Further, by the manufacturing method of the present invention, along the shape of the porous food,
Random concavo-convex pattern is formed on the surface, and it is possible to obtain a combined frozen dessert with various appearance changes.

Next, the present invention will be specifically described with reference to examples. Example 1 (1) Preparation of Frozen Dessert Mix Containing Porous Food << Preparation of Frozen Dessert Mix >> The ingredients were mixed in the composition shown in Table 1 to prepare a frozen dessert mix according to a conventional method. << Swelling of porous food >> 500g of frozen dessert mix obtained
Was cooled to 5 ° C. Next, as a porous food, 100 g of bread crumbs to which sugar, shortening and the like were added and baked (major axis 3 to 5 mm) was mixed with the frozen dessert mix,
It was immersed for 5 minutes to be sufficiently swollen. << Preparation of aerated frozen dessert mix >> Meanwhile, the remaining frozen dessert mix is frozen in a freezer and overrun 70
To give a semi-frozen aerated frozen dessert mix. << Mixing >> 600 g of the swollen porous food was mixed with 600 g of the above air-containing frozen dessert mix to obtain a frozen dessert mix containing porous food. (2) Preparation of core material The raw materials were blended in the proportions shown in Table 2, and overrun 20 was added.
%, Total solid content 31% was prepared. Next, the ice cream material was filled in a mold immersed in a refrigerant, and the tip of the bar was inserted into the ice cream material in the mold. In this state, the ice cream material is frozen and taken out from the mold to keep the surface temperature at -15.
It cooled to 0 degreeC and was set as the core material. (3) Preparation of Combination Frozen Dessert The core material surface is obtained by immersing the core material in the frozen dessert mix containing the porous food obtained at the above-mentioned step and kept at -3 ° C, and then pulling it up to form a porous food surface. The frozen dessert mix was coated and then rapidly frozen with liquid nitrogen to freeze-harden the frozen dessert mix with porous food adhering to the surface to obtain a combined frozen dessert.

<Example 2> A combined frozen dessert was obtained in the same manner as in Example 1 except that the air-containing frozen dessert mix that had been frozen to an overrun of 40% was used.

Comparative Example 1 In order to obtain a frozen dessert containing a porous food, the frozen dessert mix was previously frozen to 70% overrun and the porous food was mixed as it was. A combined frozen dessert was obtained in the same manner as in 1.

<Comparative Example 2> In obtaining a frozen dessert containing a porous food, Example 1 was used except that the frozen food was added to a non-aerated frozen dessert and then frozen together and aerated. A combined frozen dessert was obtained in the same manner as.

[0024]

[Table 1]

[0025]

[Table 2]

Regarding the texture of the frozen dessert layer containing the porous foods of the combined frozen desserts obtained in the above Examples 1 and 2 and Comparative Examples 1 and 2, and the texture of the porous foods themselves, 10 specialized panelists conducted a sensory test. An evaluation was made. In addition, each combination frozen dessert obtained,
It was dropped from a position 50 cm above the ground, and the amount of peeling of the porous food was measured. Table 3 shows the results.

[0027]

[Table 3]

From the results of Table 3, the combined frozen desserts of the examples are
The soft texture peculiar to ice creams was utilized, and the change in texture due to the porous food was also imparted, and it had a good texture. Further, the baked food used as a porous food had a unique scent and a good flavor. Furthermore, the porous food was hardly peeled off even when an impact was applied from the outside. On the other hand, in the combined frozen dessert of Comparative Example 1, as the frozen dessert layer covering the core material, the porous dessert mix was mixed with the previously aerated frozen dessert mix, so that the frozen dessert mix hardly penetrates into the porous food and the porous food is It did not swell enough and was dry. Moreover, the porous food was easily peeled off by an external impact. In addition, Comparative Example 2
Since the combination frozen dessert of No. 1 was aerated after immersing the porous food in the frozen dessert mix, the rotary blade of the freezer crushed the porous food and lost its presence, and the texture and appearance of the combined frozen dessert changed. It was not granted.

[Brief description of drawings]

FIG. 1 is an explanatory view showing a state of a cross section of an example of a combined frozen dessert of the present invention.

[Explanation of symbols]

 1 core material 2 frozen dessert containing porous food 3 swollen porous food 4 combined frozen dessert 5 flat bar

Claims (1)

[Claims] 1. A method for producing a combined frozen dessert in which a core material is covered with a frozen dessert containing a porous food, which is an aerated frozen dessert mix containing a porous food swollen in a non-aerated frozen dessert mix, A method for producing a combined frozen dessert characterized by rapidly cooling after coating the surface of a core material.