JPH1052227A - Combined frozen dessert and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a combined frozen dessert afforded with clearer unevennesses as compared to those with conventional ones, having a speckled pattern on the surface, and further rich in fanciness in terms of appearance. SOLUTION: This combined frozen dessert 5 is such a sort of confectionery that the outer periphery of a chore 1 consisting of an edible material is integrally provided with a multiple ice layer 2. In this case, the multiple ice layer 2 is made up of at least two kinds of food material 4, and at least two kinds thereof lie exposed onto the surface of the multiple ice layer 2 and represent a randomly uneven fashion. This combined frozen dessert 5 is obtained by the following process: a semi-frozen ice material is made to adhere to the surface of the chore 1 and then provided with a fluid food material 4 on the surface followed by conducting a rapid freezing.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to an ice cream,
A frozen dessert layer made of a frozen dessert material such as ice cream, sherbet or shaved ice is formed on the outer periphery of a core made of an edible material such as a cookie, and a fluid food material is applied to the surface of the frozen dessert layer. Accordingly, the present invention relates to a combination frozen dessert having a unique spotted pattern and a random uneven surface, which is rich in appearance and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, as an ice bar in which a stick is inserted into frozen dessert and frozen, a frozen dessert mix frozen in a mold is well known. This molded ice bar has a different color, composition,
2. Description of the Related Art Changes in appearance and flavor have been made by filling a frozen dessert mix such as texture, food materials, and the like, and forming a mold into a complicated shape. However, these are all molded by a mold, and the appearance is fixed depending on the shape of the mold. Also, chocolate, mousse, jelly, etc. are coated on the bar ice, and those in which granular materials such as nuts are further adhered are known.
There are problems such as stickiness during storage, damage of the coating layer and attached matter with a slight impact, and easy peeling. Also, in the case of this coating type ice bar, slight irregularities derived from the adhered substance are only given to the surface, and it is not possible to sufficiently give the appearance change.

[0003]

DISCLOSURE OF THE INVENTION The present invention has been made in view of such circumstances, and an object of the present invention is to form more clear irregularities than a conventional frozen dessert having irregularities, An object of the present invention is to provide a combination frozen dessert having a spotted pattern on the surface and having a more attractive appearance.

[0004]

An object of the present invention is to provide a combined frozen dessert in which a composite frozen dessert layer is integrally formed on the outer periphery of a core material made of an edible material, wherein the composite frozen dessert layer has at least two layers. Combined frozen dessert formed of different kinds of food materials and at least two kinds of the food materials are exposed on the surface of the above-mentioned composite frozen dessert layer, and the surface of the core material made of edible material is random. Then, after letting the semi-frozen frozen dessert material adhere, apply a fluid food material,
This is achieved by a method of producing a combined frozen dessert characterized by rapid freezing.

[0005] That is, the inventor of the present invention considered whether it would be possible to impart more irregular patterns, textures and flavors to the frozen dessert having irregularities. As a result, a semi-frozen frozen dessert material is adhered to a core material made of an edible material (hereinafter, referred to as a “core material”), a fluid food material is applied, and then the frozen dessert is rapidly frozen, so that the frozen dessert is frozen. It has been found that the material is frozen to be in a random uneven state, and that the liquid food material is freeze-integrated in the uneven portion to further enhance the unevenness. In addition, the present invention has been found that an irregular spot pattern is imparted by a frozen product of a fluid food material, and that the resulting combination frozen dessert has a surprisingly high appearance due to the complex expression of a plurality of food materials. .

Next, the present invention will be described in detail. FIG. 1 is an explanatory diagram showing a state of a cross section of an example of the combined frozen dessert of the present invention. In the figure, (1) is a core material, (2) is a frozen dessert layer formed on the outer periphery of the core material, (3) is an edible piece dispersed and integrated in the frozen dessert layer, and (4) is a frozen dessert layer surface. It is a fluid food material that is frozen and integrated in a patchy manner. In the present invention, a layer formed by freezing and integrating the frozen dessert layer (2) and the fluid food material (4) is referred to as a composite frozen dessert layer.

First, as the core material (1) used in the present invention, any edible material such as frozen dessert, sponge cake, biscuit, chocolate, rice cake, bread and the like may be used as long as it is non-flowable food. In particular, when using frozen desserts such as ice cream as the core material, those having an overrun of 0 to 150% are suitable. If the overrun exceeds 150%, the core material tends to melt out when immersed in a frozen dessert bath in the next step. The core material has a surface temperature of 1
If it is 5 ° C or less, there is no problem, but more preferably the surface temperature is -5 ° C or less, and still more preferably -13 to -15 ° C.
It is preferable to immerse the composite frozen dessert in a frozen dessert bath after pre-cooling, since the composite frozen dessert layer is hardly peeled off from the core material. The core material may be appropriately prepared by a conventional method. For example, in the case of frozen desserts such as ice cream, as shown in FIG. 2 (a), a frozen dessert mix (12) is put into a mold (11) immersed in a refrigerant (10), and as shown in FIG. As shown, the frozen dessert mix (12) is frozen and solidified while the flat bar (13) is inserted, and is then obtained by demolding (FIG. 2).
(C)).

Next, examples of the frozen dessert material used as the raw material of the frozen dessert layer (2) include ice creams such as ice cream, ice milk and lacto ice, sherbet and shaved ice. In addition, it is preferable that the confectionery material appropriately contain edible pieces (3) such as crashed fruit, fruit juice, and Ogura bean, since the random unevenness of the composite frozen dessert layer is further enhanced.

As the fluid food material (4), the above-mentioned frozen dessert may be used, and if it has fluidity such as fruit sauce, chocolate sauce, shaved ice, fruit crush, etc. Not limited.

Next, the combined frozen dessert of the present invention is produced, for example, as follows. First, as shown in FIG. 3D, a frozen dessert bath (15) containing a frozen frozen dessert material (16).
Is prepared, and the core material (1) is placed in the frozen dessert bath (15).
Immerse. Since the frozen dessert material (16) is in a semi-frozen state, a solid portion of large and small granular ice crystals and a liquid portion that is not frozen are mixed. Therefore, when the core material (1) is coated with the frozen dessert material (16), the large and small granular ice crystals contained in the frozen dessert bath adhere to the surface of the core material in a single layer or a multilayer, and such granular ice crystals are formed. The surface of the frozen dessert layer has random irregularities along the layer shape. At this time, the temperature of the core material (1) was changed to the frozen dessert material (16).
Is preferably set lower than the temperature. Frozen dessert material (1
The temperature of 6) is preferably set to -5 to -1.5 [deg.] C. from the viewpoint of ensuring that the granular ice crystals in the frozen dessert material (16) adhere to the core material (1). Temperature is-
If the temperature is lower than 5 ° C., the amount of the frozen dessert material attached to the core material tends to vary. Conversely, if the temperature is higher than −1.5 ° C., the surface of the frozen dessert layer after the frozen dessert material is rapidly frozen Tend to be less likely to be in a random uneven state. The immersion time is preferably 0.1 to 20 seconds, more preferably 0.1 to 20 seconds.
When dipped for 3 seconds and pulled up, the frozen dessert material (16) adheres to the outer periphery of the core material (1) as shown in FIG.

Subsequently, as shown in FIG. 4 (f), a fluid food material (4) is applied to the surface of the frozen dessert material (16). Specific methods include, for example, spraying, dropping, coating and the like. At this time, the temperature of the fluid food material (4) is not particularly limited, and may be appropriately adjusted so as not to impair the quality of the frozen dessert material (16). For example, as a fluid food material (4), chocolate sauce (solid content 35)
%), As shown in FIG.
And a chocolate sauce (FIG. 4 (f), a liquid food material (4)) kept at 10 ° C. for the frozen dessert material (16).
) May be sprayed from two directions to adhere to the surface of the frozen dessert material (16) in a spotted pattern. In addition, as application time,
The flowable food material may be appropriately set so as not to slip off from the frozen dessert material, and usually may be performed for about 3 seconds to about 2 minutes. As the application means, in addition to the spray nozzle, for example, a dropping nozzle, a spray, or the like may be appropriately used, and one type or two or more types may be used in combination. Alternatively, one of the application means described above,
A plurality of them may be used in combination. Further, the position and number of the application means are not particularly limited, and may be appropriately set so as to obtain a desired pattern.

Next, as shown in FIG. 4 (g), the core material (1) on which the frozen dessert material (16) and the fluid food material (4) are sequentially adhered is used by the quick freezing means (21). Quick freeze. As the quick freezing means (21), for example, freezing (about −35 to −25 ° C.) by a freezer (hardening chamber), immersion in liquid nitrogen (about −195 to −180 ° C.), powder dry ice application (−75 to −180 ° C.) 65 ° C.) or a combination thereof. By the rapid freezing, the liquid portion of the semi-frozen frozen dessert material (16) in the semi-frozen state around the core material grows as a dense ice layer and crystallizes with ice. It hardens in a state where certain large and small granular ice crystals adhere in a single layer or in multiple layers. As a result, a frozen dessert layer (2) in which random irregularities along the layer shape of the granular ice crystals clearly appear on the surface is formed. Further, the fluid food material (4) attached to the surface of the frozen dessert material is also freeze-integrated with the frozen dessert layer by rapid freezing to form a composite frozen dessert layer composed of the frozen dessert layer and the frozen liquid food material. The formation of the composite frozen dessert layer will be described in detail. The frozen dessert material has a single layer of granular ice crystals in a portion to which the fluid food material is applied, or has a fluidity in a portion where no edible small pieces (3) are present. It melts and sinks due to the temperature difference from the food material, and freezes and solidifies along the convex shape at the place where the granular ice crystals are multilayered or where the edible small pieces (3) are present. As a result, the concavities and convexities of the frozen dessert layer appear more clearly, and a unique spot pattern is formed by the frozen product of the fluid food material, so that an interesting combination frozen dessert as shown in FIG. 1 is obtained.

The core material to which the frozen dessert material has adhered can be preliminarily cooled by, for example, liquid nitrogen or storage in a freezer prior to the above-mentioned step of applying the fluid food material, whereby the fluid food material can be cooled. This is preferable because the adhesion to the frozen dessert material is enhanced.

The types of the frozen dessert material and the fluid food material may be used alone or in combination.
The core material may be repeatedly coated a plurality of times, or the type of the frozen dessert material or the fluid food material may be changed each time the core material is coated. Also, in the above description, the case where the composite frozen dessert layer formed around the core is composed of the frozen dessert material and the fluid food material is described. In addition, other food materials may be appropriately contained or applied.

[0015]

As described above, the combined frozen dessert of the present invention is:
A semi-frozen frozen dessert material is adhered to the outer periphery of the core material, and then a liquid food material is applied to the surface of the core material. Since the material is rapidly frozen, the unevenness of the frozen dessert layer is further emphasized by the liquid food material on the surface. At the same time, the fluid food material partially adheres to the frozen dessert layer to form a mottled pattern, resulting in an interesting combination of frozen desserts. In the resulting combined frozen dessert, the fluid food material is firmly frozen and integrated into the frozen dessert layer, and the frozen dessert layer is firmly frozen and integrated into the core material. Does not break or peel off, and the state immediately after production is maintained. In addition, since the frozen dessert layers having different ice crystal states and the liquid food material are laminated in a complicated manner, a frozen dessert having a sharp texture can be obtained.

Next, the present invention will be specifically described with reference to examples. <Example> First, a frozen dessert mix was prepared according to a conventional method according to the composition shown in Table 1, and then an ice cream mix having an overrun of 20% and a total solid content of 31% was prepared. Next, the above-mentioned ice cream mix is filled in a mold immersed in a refrigerant, a flat bar is inserted into the ice cream mix in the mold, and frozen in this state to form an ice cream bar (80 cc / piece). From the core material. Next, the ice cream bar was immersed in a liquid nitrogen bath for 1 second to bring the surface temperature to -15 ° C.

[0017]

[Table 1]

On the other hand, the raw materials were mixed according to the composition shown in Table 2 below, followed by freezing in a freezer, adding and dispersing 20 parts by weight of orange pulp pieces as edible pieces, and having an overrun of 0% and a total solid content of 16%. A semi-frozen sherbet material was obtained.

[0019]

[Table 2]

The aforementioned sherbet material is accommodated in an immersion tank and the temperature is maintained at -2 ° C. The ice cream bar is immersed in the sorbet material for 2 seconds, then pulled up and 40 cc around the core material. Of sherbet material was adhered.

On the other hand, a chocolate sauce having the composition shown in Table 3 below was prepared and kept at 10 ° C.

[0022]

[Table 3]

Subsequently, the chocolate sauce was sprayed onto the surface of the above-mentioned sherbet material from two directions using a nozzle, and adhered in a spot pattern. Then, the core material, the sherbet material, and the chocolate sauce were frozen and integrated by immersing the core material in liquid nitrogen for 2 seconds. The resulting combined frozen dessert was formed with irregularities on the surface and formed a complex spotted pattern by the chocolate sauce, making the combined frozen dessert more attractive in appearance than conventional frozen desserts having irregularities.

[Brief description of the drawings]

FIG. 1 is an explanatory diagram showing an example of a combination frozen dessert of the present invention.

FIG. 2 is an explanatory diagram showing an example of preparation of a core material of the combined frozen dessert of the present invention.

FIG. 3 is an explanatory view showing one example of a part of the production process of the combined frozen dessert of the present invention.

FIG. 4 is an explanatory view showing one example of a part of the production process of the combined frozen dessert of the present invention.

[Explanation of symbols]

 Reference Signs List 1 core material 2 frozen dessert layer 3 edible small piece 4 fluid food material 5 combination frozen dessert 10 refrigerant 11 mold 12 frozen dessert mix 13 flat bar 15 cold dessert bath 16 frozen dessert material 20 nozzle 21 quick freezing means

Claims (2)

[Claims] 1. A combined frozen dessert in which a composite frozen dessert layer is integrally formed on an outer periphery of a core material made of an edible material,
A combined frozen dessert in which the composite frozen dessert layer is formed of at least two types of food materials, and at least two of the food materials are exposed on the surface of the composite frozen dessert layer and are in a random uneven state. 2. A method for producing a combined frozen dessert, wherein a semi-frozen frozen dessert material is adhered to the surface of a core material made of an edible material, a fluid food material is applied, and then the food is rapidly frozen. .