JPS59146541A - Soft frozen desert product - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed Description of the Invention] Background of the Invention The present invention relates to a household freezer for desserts.
The present invention is limited to the novel frozen dessert product. Including combinations of ingredients.

Soft ice cream or simply soft ice cream is a very popular and popular dessert. The distinguishing feature of ordinary soft ice cream is that it is frozen in a special soft ice cream freezer and bears the lapel pin 1.
It is then served by extrusion at a selected temperature, and as it is extruded, it is served on cones or plates. Conventional soft ice cream usually has around 40%-60% au.
Get pulled out by Mirran. Although soft ice creams of this type have been commercially available for many years, they are still available only from stores with special freezers where the product is supplied for direct consumption. This means that the product is generally 16'F-247' (-9
This is because it is supplied at a temperature of C--6'C). More pc
At low temperatures, the product will not become sufficiently soft. Conventional soft ice cream is therefore not suitable for home storage and use and for sale from grocery stores. Home refrigerators are generally approximately (3F-10F (-18C--12C)
) and are used in stores, including grocery stores, supermarkets, and restaurants, are generally cooler.

There are those who have made significant efforts to develop soft ice cream products for home use without apparent success. U.S. Pat. No. 4.244 by Kahn J.
, No. 977, No. 4 by Dea et al. 21
9,581-S:°, No. 4.14.5 by Dee et al.
454 by Finney 3,993
．． No. 793 and British Patent Memorandum No. L508,43
No. 7 discloses a frozen food product that appears to be even softer than normal at freezing mold temperatures. There are significantly other published techniques on the subject of frozen desserts, fats (and ice creams).

Current teaching store is Avi Publishing, Wesr, CT.
-, y-) of Daplumi Nis Albafur (W, S
11 Ice Cream 6 2nd edition by Ph.D., Arbuckle).

The present invention relates to shelf-stable frozen dessert products that are sufficiently soft to be extruded from domestic freezers (07''-i0'F). It can be removed from the collapsible packaging with an auxiliary mechanism in 1,000 minutes.The product of the present invention has high resistance to freezing and thawing cycles.
~, and there is no growth of ice crystals during the freezing period = 107"-+10'F. The preparations that achieve the standards include arbitrary combinations of saccharides and higher saccharides. It has been found that they can also be used to improve the softening and stabilizing properties of frozen products.

Protein of the Gods 7, +, Fat, ゛i1. 1 or 4 (can be included in the formulation. There is no listing (・
4,jj:j:Fjt. Shown in %.

According to the invention, formulation 1. About 45%-66% of the water level 6 and about 24%-34% of total hydrous carbon water (
(including sugar alcohols and polyhydric alcohols). The hydrous carbon used in the formulation is selected to satisfy specific relationships: the ratio of h-class sugars to mixed monosaccharides and disaccharides and the ratio of 4) disaccharides to monosaccharides.

When formulated according to the present invention, there is a saccharide of sufficient low molecular weight to lower the freezing point of the formulation by several degrees, yet not to interfere with the formation of ice crystals during preparation. The absence of ice crystals is undesirable because the product does not provide the jolt of coldness that consumers desire and expect when eating ice cream.

According to the present invention, sugar alcohols such as sorbitol and mannitol can be included in the composition at levels up to 7%.

Since consumption of sugar alcohols is known to produce undesirable diarrheal effects, large amounts should be avoided and amounts of 5% or less are preferably used. The sugar alcohol contained in the formulation of the present invention is determined to be equivalent to the same amount of sugar alcohol in order to calculate the alcohol sugar distribution. Preferably it is used at a level of 6%-5%.

Further in accordance with the present invention, low molecular weight 1 tL (100 M, W, or less) polyhydric alcohols such as propylene dalicol and glycerin can be included in the composition at levels up to 5%.

Polyhydric alcohols are known to act as freezing point laxatives,
As such, it acts to impart softening properties to frozen products. However, these alcohols should be avoided in large quantities as they have an inverse (sigma) flavor effect and tend to reduce the shelf stability of the product. When incorporated into the composition of the present invention, the polyhydric alcohol should be treated as equal to twice the monosaccharide -: f, - to calculate the sugar distribution.

Polyhydric alcohols when utilized in sugar distribution formulations are usually present at levels of 1%-5%, preferably 2% k'4%.

Hydrous carbon or carbohydrate used in this specification)
The term is meant to include soluble compounds consisting of carbon, hydrogen and oxygen, where the latter two elements are present in functionally equivalent materials such as water and sugar alcohols and polyhydric compounds. The term as used herein is therefore intended to include sugars (such as decrose), starch hydrolysates, etc. natural gums (e.g. locust seeds) which are incorporated as stabilizers at low levels in the product formulation.゛me (1
Polymeric carbohydrates such as oct1stbe=), gua, 'r, etc.) are not included in the calculation of sugars according to the present invention.

According to a preferred embodiment of the invention, the use of polyhydric alcohols such as glycerin and propylene glycol as low molecular weight freezing point depressants is essentially eliminated. It is also preferred that the product composition of the present invention is essentially free of sugar alkonyls such as sorbitol.

According to the present invention, it is possible to formulate soft products from Frozen 2 that have the sensory properties of taste, texture and mouthfeel of conventional soft ice creams. The product of the present invention can be extruded into a continuous ribbon via hand pressure immediately upon transfer from the OF cold freezer. These products are also resistant to long-term frozen storage for several months and repeated thermal shocks without significant deterioration of the ice crystal structure. In other words, the product of the invention is resistant to the development of large ice crystals during long-term storage, which is necessary for market distribution over large geographical areas and subsequent storage of the product in the home. . Furthermore, it does not destroy the product's structure during normal temperature changes and/or cycling that occurs in commercial and domestic refrigeration equipment, particularly during frost-free operations.

Methodology for Softness Determination The ability of a formulation to be extruded as a soft ice cream upon transfer from a home freezer is judged by performance in one of two standard extrusion tests. That is, one test is conducted using the marked Instron tube extrusion method, and the other test is a test that evaluates the actual ease of extrusion.

According to the Instron tube extrusion test, the product uses Instron Universal Test Sauce (Model 1'12'2),
2cc/'se at 5F (-15・c) through a brass nozzle with a diameter of 12.7 mm and a length of 46.4 mm.
In this test, a plastic tube 1778 inches inside diameter and 8 inches long was filled with soft ice cream dogs, such as those found in ice cream freezers. The filled tube is then passed through an ice cream curing chamber and then into an ice cream freezing mold.

The tube is 24 at 5F on Ai+ for the first test.
Save time. The nozzle is then attached to one end of the tube, and the tube is placed vertically in the middle of the Instosen machine (below the end of the nozzle).
put it in position. Metal plunger (17./8 inch diameter)
), then feed the contents into the VC tube and push it through the nozzle. After an initial period during which the contents are clearly subjected to compression, the downward movement of the plunger causes the nozzle to be discharged with no stone barbs.
/ see +7); +j, ITE∆P and advantageous occur.Upon Ishiki 4Jj I-MunichoTE∆P ``When 11 becomes a dog from 5 psl, book/item 0) item p is folded N
It was found that it was not possible to manually extrude it from a visible packaging. ITEΔPσ) value (-15
C indicates a product that can be extruded by hand, but it is extremely difficult. Hani below 3 psi indicates a soft enough product that only 1i (+) is reasonable at 5F.

However, values below 1.5 psi are preferred as the product will not easily extrude. ITEΔ of about 0.3 or less
The P value (57"+/r', set) is that the product b' - very fluid: retains its VIT' released form.
J) Rui should be avoided as it does not have enough solidity to limit its ability to stand on a cone or plate without deflecting.

Actual extrusion testing has shown that the various product formulations are approximately 18 inches (4'5.7 cn) identical, quart-sized tubular.
)σ) Packaged in long containers. The congazo has a diameter of 0.95 inch (2,41 mm) located at one end.
(~ 1□ Other containers suitable for pushing one item away! I'm going to fix the roller that was in the middle of the day. Technique Nagisa rows 44 items from the pipe (g');
The 1-5σ) school was used for 1 constant σ). Does extrusion always have the best score for θ゛1? , 5J)
The score did not indicate a lack of pressure leading to rupture of the tube. In all cases, the container of the product is mouth'F (-17,7t
'? ) was transferred from the tube to a pressing height h for at least 8 hours before being regulated at 5F (-15).
A score or rating of 2-4 is considered ideal.

For extrusion ratings of 4 and above, the product properties are 5F folded 1,
7. Cannot be easily extruded manually from packaging. 2
The following extrusion ratings are very fluid and do not hold enough pressure to hold the extruded form or to have the ability to stand up in a cone or dish without stiffening.

A suitable foldable or sewable package for the product of the invention is in the form of a toothpaste tube, the tube being rounded so as to extrude the product through an extrusion orifice. Alternatively, the packaging may be a pliable bag-shaped packaging for kneaded confectionery that allows the product to be pulled out into a ribbon shape.

The product of this invention is also a carport box 'f-f' 4H
, sold commercially packaged in conventional ice cream containers such as JH.

Soft frozen products σ) Softening properties were also found to be a direct function of the formulation's equilibrium axis 1) image temperature (Tm).
As one skilled in the art will appreciate, the temperature can be measured by a differential foot calorimeter (Dsc). In this example, the measurements were made using a Tuyln 990 Thermal Analyzer (product of II DuPont, New York, Illmington, PR). It is measured at 1 to the temperature equivalent to the maximum beam of the melting endothermic reaction of the first-order phase transition in liquid water.The method used to measure T□ is as follows: Ft, (10-25 ■) was rapidly frozen to -600C in liquid nitrogen, allowed to equilibrate for 5 minutes at -6DC, and then warmed to +40C at 5C/min.

Typical values are generally found to be in the -10tr-O7r range for many ice cream products. For the purposes of this invention, the Tm of the product must be less than 16C, preferably less than 14C. In order to avoid excessive softening, it is preferably 110 tll" or more, preferably 18 C or more.

Ice cream/ice milk products σ) Long-term frozen storage and temperature cycling have an adverse σ() effect on the structure of the product.

In particular, the ice crystal structure of the product undergoes changes as indicated by ice crystal growth. The presence of large ice crystals gives the product the sensory perception of having an icy texture. A-A two-week storage study was used as a prospective test for evaluating the long-term storage stability of the inventive product.

According to this test, Plas-Tsuku Bowl (161), O
2 or 473 yr=l) was filled with the product from the ice cream freezer. The bowls were then covered and placed in a curing chamber for 24 hours. The bowls were then stored in a single-shelf freezer for two weeks. OF) when the center temperature of the product is 20'
The 1 (or 2 phosphorus) was cycled to increase the temperature to F (, -,,<5.7 c).

The stability of the product was evaluated by evaluating the product subjected to the temperature cycling method for 2 hours as described above and the control product stored for 2 weeks at constant -57 (-20,6 I', 1). The organoleptic tissue scores were given by a panel of at least three expert testers.

Ratings are made on a scale of 0-10, where 0 is ice li (, L
A score of 5 indicates no perception of fresh first-class ice cream (JIJ), with medium-sized ice crystals and borderline sensory approval, and a score of 1o indicates the presence of large ice crystals. and indicate unapproved products.

The products of the present invention can be prepared using conventional ice cream technology. Suitable Preparation Method for the Product of the Invention Milk and cream are added to a steam jacket vat and then
OF(,152,,2C) 1. the law of nature. Thereafter, the milk solids were dissolved in the heated M-form, and then the remaining ingredients were added dropwise. Preferably, the emulsifier and stabilizer are dry mixed with a small amount of the sugar component prior to addition to the vat. The mixture was then sterilized by holding at a temperature of 160F (71,1,C) for 30 minutes.

The mixture was then sent to a typical dairy type homogenizer. Homogenization was obtained in one stage, but the best results were obtained in two stages. Typically, the first stage pressure was maintained at about 2000 psi and the second stage pressure 7J was maintained at about 500 ps1. The mixture is then heated to a temperature of about 40 F (4-24 C).
When installed and then fed into the ice cream freezer, air or inert gas is mixed into the product.
, about 20 F (-6,7 C) I) Cool extrusion at sub-freezing temperature and then into a curing chamber about
0) Saved below.

The product can be pulled to any desired overrun, but typically in the range of 50-200%, preferably about 75-15%.
It is 0%. Although overruns of 200% or more can be used, it has been found that the product melts very slowly and lacks the perception of coldness. This is probably due to multiple layers of air acting to isolate the product. High-opera products also require ultra-stability. If a richer product is desired, an overrun of less than 50% is required.
It is possible. It should also be noted with respect to overrun that if the product is pulled from the extrusion package, the amount of overrun is lost during the extrusion operation.

- Product Formulation The frozen soft dessert products of the present invention are made with well known food ingredients that typically provide fat, protein, water and flavor components for frozen desserts. The amount and exact characteristics of each ingredient will depend on the other ingredients and the desired properties of the final product. The ingredients are further described below with respect to their functional type and level.

The fat component helps provide the creamy taste and eating characteristics associated with ice cream-like desserts. It also contributes to the smoothness, body, and melt resistance of frozen desserts. The amount of fat in a product is generally determined by
15m: in the range of amount %.

The exact amount of fat is not critical, although other ingredients are generally adjusted as the fat changes. Dairy pastry and milk are preferred fat sources. However, other edible fats and oils are suitable provided they have a pleasant taste. Different fats can be used alone or mixed with each other, including combinations of vegetable fats and milk fats. Vegetable oils and fats that can be used include cottonseed oil, soybean oil, corn oil,
Sunflower oil, palm oil, palm kernel oil, fallen beef oil, rice oil,
Included are safflower oil and coconut oil. They can be partially or fully hydrogenated.

The specific functions of proteins in novel dessert products are related to achieving overrun. ``Compositions containing insufficient protein content do not whip well and are therefore considered insufficient to retain the desired oatmeal consistency; on the other hand, compositions containing insufficient protein content are considered to be insufficient to retain the desired oatmeal consistency. Conventional equipment can be used to obtain a mixture of products that are not well-known.
is fat-free milk solids (j ~ 43 NFL).

Fat-free milk solids are preferred 1. of the present invention. Ability, object, mouth feel, melting resistance, freezing point depression and sweetness, giving erotic aid and 4c7-1゜）yISNF is cream, milk, condensed milk, skim milk and concentrated Jim: Ji
i:r fL check/month 6 and 1μ fat! From dry milk or just no fat dry milk solids 3! - Octopus. I can master i1 from 7j. Buttermilk moma? ,Z
MSN, F's -Stu [..., I can use I-Sat1. The protein raw materials include sweet milk whey, neutralized acid whey, denatured whey, and whey to white radish powder. matter, casein, modified casein, casein hu-hrium, casein book calcium onogi solid matter to force old-2 dagyu core 1
Includes 1~, soybean flour, modified soybean flour, soybean tongue/kufuta 44 condensed product, soybean single-flow liqueur! 1. Contains rabbit protein (egg IW, Lbi/muni is white), peanut flour; It corresponds to %.

Water is present in the Shin-Omi Dessert product as a dispersant and other components of the milk-based product. In the product that remains W1 without being frozen, σ) Water σ) Part t'j, jljg ftI
47 Erotica. The part of the water that is frozen is the product's Oka 11 Sanami Hini Frozen Dessert Tag) New taste perception! ) 5 signs -j
The excess water θ) water velocity that forms ice crystals that grow! Good product flow, 1fil-+ ('l adverse effect on quality?! - Teii) and I-IPy) rr. There is also insufficient water for fishing.
Moisture content (desired σ) adversely affects f-activity V1- and ``sparing σ) properties). Water? Including products σ) 45-65 offshore f, constituting 4% a).

Novel Soft Frozen Dessert (R) Hydrous Carbon Acid, Minute is a combination of freezing point depression, sweetness, simultaneous regulation of body and texture and storage stability, sugars and the like. The combination of sugars provided by the present invention will reduce the freezing point of the product for the desired extrudability and softening properties. It causes growth to become possible. Inadequacy of Class 1 1.4: Freeze the excess amount of water and the product will give satisfactory extrusion at the relative low temperature of the crystals and t's.

As mentioned above, the total available hydrated carbon level (sigma) in the products of the invention (from total log 1 excluding stabilizers) is between 24% and 64%. The preferred distribution of sugars in the hydrous carbon component is discussed further below.

The stabilizer component also contributes to achieving the desired virility characteristics of the new home dessert. Stabilizers are used to improve shelf life and the ability of the product to withstand substantial thermal shock (C) without undue deterioration such as overrun losses. Stabilizers include vegetable or synthetic rubbers and typically include +X combinations. Carrageenan, guar gum, locust bean comb, alginate,
Gelatinous cellulose gums (eg, gelatinous cellulose and fine quality cellulose), such as guinea pigs, are suitable for use in the present invention.

The amounts of these stabilizers can vary widely and are generally [Q-2%,
Typically 0.1-0.6%.

Emulsifier components are desirable in the practice of this invention and are of particular interest when vegetable fats are included in the product composition.

A wide range of σ) emulsifiers can be used in typical amounts of KO, 2-1.0%. The emulsifier system suitable for use in the present invention is a combination of mono-J (di-glyceride) and j < resolupate 80.

New flavor desserts σ) Desired by adding other flavor components to the known flavor
Choose from the ingredients. This ingredient is explained in detail, Vanilla, Vanilla extract, Cocoa, Zhu'Pyi, Natsu etc.
(;hishi") Both natural and artificial flavors are included.However, the ingredient range limited by /, f, gara, unknown Note: A person skilled in the art will make appropriate adjustments to the flavor used.

According to the invention, the flavor profile of the product can be adjusted to meet any desired level by using known food ingredients. Products (・Eyatsukarin, Ashartano, Hi) like (Ii) Senmi Hitoshi 1-i3' people = (・Eginin', Deo□ Can be formulated without containing any sweetness reducers such as Zlomine, Caffeine, or (Unalingen) Yes, but I guess it's to adjust the sweetness to the unique taste.
The use of such additives is within the scope of this invention. The specific operational examples described herein demonstrate products that achieve conventional levels of sweetness without the use of these additives. Sugar Distribution The series of formulations listed in Table 1 were previously Any sugar alcohol or polyhydric alcohol (Q) in which the ingredients are treated with sugars in the described manner was prepared to evaluate the effect of various sugar distributions in the presence and absence. These formulas are constant for mono- and diglycerides and polysorbic acid 80! 0.46%σ for L-forming agent□ system operation 89-95)
For aquatic plants 85-88, it was 0.22% and 0.
1% sodium alginate (50% carrier included)
and a constant stabilizer system consisting of 0.02% kappa carrageenan. These formulas were evaluated and scored according to the methodology described above for actual ease of extrusion at 5F, T, m and aqueous properties after two weeks of temperature cycling.

Two numerical parameters (ratio 1 and ratio 2) defining the saccharide distribution (σ), respectively, were also obtained.

Ratio 1 represents the ratio of polysaccharides (three or more sugar units) to monosaccharides and disaccharides, and ratio 52 represents the ratio of disaccharides to monosaccharides. The obtained results are shown in Tables 2 and 3.
also includes equations equivalent to Example 1 of Dee, US Pat. No. 4,219'581, Curno et al., US Pat. No. 4,244,977, and Morley et al., US Pat. No. 4,346,120.

1st Corn syrup Corn syrup 1 89 40.84 25.07 6.24 1,6
．． 85 1 -90 43.11 23.78 6
．． 16. 16. B5, -”14.2.9
8 23.79 616 □6.35 , -9
2 48.81 23.29 5,67 1. ．． 6
．． 6593 56.86 7.59 78710.
39 4.2fi 794 59.3
2 7.38 768 10.3g 4.2e
95 62.49 '7, 11 7.4 '1.
”0.3g, 4,2685 59.61
7,36 7.65 Jo, 3g87 6
0.47 7.28 ÷58 1'
Q, 3ri88 65.75 6,83 7.13
'1"0.39 -215- PO2 Degistrose
I Lyse I) y-',, 10.4.4-955 9.66 83', 29-' 5.18
--, 5.1&,
5.255・18 2,6
29.48 5.18 5.18 8.775・18
4.38 Experiment W';3
Fructose Gextrose Nrubitol 890
11.45 090
'(l 1..90 9.
5591 0 1.9
(l O92o 1.90
.

932.17 4.03 094
(+1.45
095 0 1
．． 45 085 0
9.85 087
()1. ．． 17 0880
1.17 (-+Morley et al.
3 1.12 10.8I
)ea et al (10,39(IK
ahn et al 19, 35 2.
-15 (1*whev rorSi(l
cred as 80% 1actOse 80% lactose, '5 lactose (as 50% glycerin total) 14 + sugars sucrose MS
) Maru I・-su Total disaccharides Higher sugars 0
11.45 ()5.5 1,58
7.08 10.00 () 11.45
0 5.5 1,58 7.
08 ], 0.009.55 21000
5.5 1,58 7.08
10. (+04.78 1145 0
55 158 7.08 1Ot
100 6.2-1 5.18 6
．． 5 2.64 ], 4,32 8
,075.20 1.1,85 5. ], 8
6.5 2,49 1.4,17
7,822.60 6,65 5,18
6.5 2.49], 4,17
7.82 (19,855,186,50,9712
, 656, 178, 67] 8.51 5.1.
8 6.5 0.97 12.65
6.1.74.33 9. ．． 83 5
,18 6.5 0.97 12.65
6.17(] F,,4..92
(15,50,726,27,145,01,0
,3914,125,60* 0.34 2Q,
06],,5.20 21.45
07 590 0 66
0 The desired and limited values for the values of Ratio 1 and Ratio 2 are obtained by analysis of the formulations and product properties and data on softening and/or storage stability identified in Table 2 for a large number of formulations. The relationship was confirmed. A formulation that satisfies the above relationship can be extruded from folded packaging, transferred from the home freezer, has a suitable sweetness level, and the product is free from undesirable frost growth (for several weeks without frost). 1. As a soft ice cream dessert, it can be kept in a home freezer and has coexistence stability with high water retention.
It has erotic functions. A desirable relationship is that the sum of ratio 2 and ratio 1 times 28 is a value of 11-,'28.

11≦(28×Ratio 1) 10 Ratio 2≦28 A more preferable relationship of the formulation of the present invention satisfies the following formula.

65≦(80×Ratio 1) 10 (3×Ratio 2)≦64 According to a highly preferred embodiment of the invention, Ratio 1 is 0.36-0.
The number is 70.

In addition to the distribution of sugars, σ) A series of preparations were prepared and shown in Table 4 when the level of the component was held constant and the distribution of sugars changed over time. In particular, these formulas do not contain sugar alcohols or polyhydric alcohols and have a fixed fat water content of 11% Q), 54.
5% fixed water level, 046% level of monosaccharide and disaccharide polysorbic acid >) constant emulsifying system of 180, 005% Q) sodium alginate and 0.02
It contained a stabilizer 1 consisting of % K/ξ carrageenan. These formulas are written in the notes σ] The extrudability at 5F was evaluated by the Incitron Kyoup extrusion test, and the Tm and aqueous property after 2 weeks of temperature cycling were evaluated using the line-to-line methodology. These evaluation results are shown in Table 5. Continuously evaluated all of the materials Lj, -2"5°-"'2' OF Ic
After 2 weeks in the frozen mold, the water-based product maintained an aqueous rating of 0. Operation 1-'15 (■ Product σ, .1 Envy degree, storage stability 0) The effect of improving the distribution of W3 class for a certain formulation was shown.

The No. 6 coating was further confirmed to be free of sugar alcohols and polyhydric alcohols and was found to have a very good combination of softening properties and storage stability as seen in the results shown in Table 7. Table 8 shows that the formulation was found to have storage stability that would be difficult to accept as a commercially available product. The ratings for the water cups shown in Tables 7 and 9 are -
A two-week storage of the product in a frozen mold with a constant low temperature that changes only between 15-10F, with the product circulating between 0'F and 20'F, confirmed as circular storage. The stability methodology was confirmed as controlled retention and two week storage.

=21 x test tq sucrose fructose degistrose 1 9.52 (11925,11
0176 32,160:, 67 4 1, ]1 4.0 1.7
65 0 9.52 1. ．．
906 0 0 11,.
427 3.0 4.21 4
．． 218 7.0 3.66
3.669 1] 0 0 2
41.0 14.81 0 2
41, 1 10.0 6.26
0.9512 10.0 07.2113
1.92 0 13.414
1.92 12.5], 0.
8915 1.92 6,70
6.716 4.89 3,66
3.66 4th person High quality eggs Lactose Malheath Total sugar angle Protein 10.0 5.5 1.58 28.5
5,510.0 5.5 613
28.5 5,510.0 5.5 9.
1.7 28.5 5.51, o, o
5.5 6.13 28.5 5. s],
O(l 5.5 1..58 28.
5 5.510.0 551.58 28
．． 5 5,51()0 5.5 1. Fi
8 28.5 5.57.5 5.5
],,],8 28.5 5.5! '1
．． 0 5.5 46Q 23.5
5,55゜0 5.5 0.79 28.
5 5. s5.0 5.5 0,79
28.5 5.55.0 5.5
Q, 79 28.5 5. ! 55.0
55 2.68 28.5 5.55.0
5.5 2.68 28.5 5.
55.0 5-5 2.68 28,5
5.55.0 8. OQ79 26. (+
8. () Experimental part - Bow Ratio 1 Ratio A 10.54 8 2 0.54 9 3 0.54 1,0 4 0.54. 2 5 0.54 0 6 (1,540 70,54,1 0361 9021ε 10 0.21 and 11, 0.21'; 12 0.21 1:3 0.21 (140,21( 150,21( Clothes also 2 (71,70-3,03,5,52,], 8 -2.5 4,01 1
．． 44 -3.5 3.51.2 1-. 5
5-4-. 0 5.0・62 136
-5.0 4□062 0.76 -5.0
3.02 1[5:U -4535,91
,51-4,545 i,8 1.16 -4.0 3. Oi
, 3 1.24 -4. ()4.0! , :”,
13'L -4,05°0:,3
133 -35 5.01.75 0.91
-4.5 4.0+, 75 1. o3
-4.5 5.0), 75 0.83 -4
．． 0 4.517 11 55.30 6.9
2.90 5.271B 41 53.20
3.5 1. ．． 47 3.1719 11 52
．． 7(16,92,905,41201155,4(1
5,22,184,44211155,40'5.2
．． 2,18 4.9522 11 54.90
2.7 2,18 9.0923, 5.059
．． 38 5.2 2.18 4.4424 5
．． 360,46 5.2 2,18 4.016
Hori 7.49 5.5. 2. ．． 74 30.80 5
．． 58.32 5.5 7.44 29.40 5
．． 57.43 5:51.56 29.70 5.5
7.615.5 2.89 27.82 5,57.
66 5゜5 2.80 28.29 5,56.
16 5.5 2.80 28.53 5.57.
60 6.5 2.78 2B, 71 6.55.
93 6.5 2.42 26.24 6.5 7th
Front extrusion rr, o, 324. s 1,8 -4.
018, 0.39 3.5 0.88 -4
．． 019. 0.331.7. ,, :1.53
-4.520 0.38 2.0 0.94 -
5.021, ” ”’0.3’7” 1.9
' ``1.18 -4.02'2 0.28''0.
95" 1..07 -5.523 .0.36
2,190.73 -"4.024 0.29'2
．． 28.0.90 -3.5 *Two cycles
per 24 hours perl, o 2 cycles per 24 hour period 219-Cold Sensitivity Cold Sensitivity Rating],, 0 3.5 (13,0 03,0・02, O o'``'4.'.

03.0 [Experimental Banyumi Fat Water Sucrose Fructino 2
5 11.0 53.06 1.7 T,
5126 11.0 53.20],,7
1.5. '127! 5.0 56.46
1.7 1.5128 11.0 53.0
0 1.7 ], 514 + 8 clothes 15, tl O, 387, 800426, 845
,5],5.5], (1,767,80,1,
227,4 (15,518,691,46550,28
29,145,515,370, :22 7.8
(126,605,5 table 9 main score or save) 25 0.01 0.56 0.91 -5.5
ill 9.526 0, (130
,570,85-5,(10,59,0270,050
,370,58-4,5309,5280 old 056
053-5. (l Hn 95”' TwOc
ycles per 24 hours period2
4 [Plant 1) 1 season) Le l! ,t! 41 M, T, 1.!i alcohol and poly(alcohol, A, (71 no preparations) Desired and limited [-people=number(ji!j relationship and 1M1
- Confirmed gender. This σ) relationship is related to household θ) 411' from the A-pack that can be removed when transferred from the refrigerator, which may cause undesirable coldness of the product.
E11 Frost σ] It can be kept in a refrigerator without frost at a high level. It includes products with excellent functionality. A desirable relationship is that the sum of ratio 2 and ratio 1 multiplied by 28 is a numerical value of 7-28. This relationship is expressed in the form of the following equation.

7≦(2B×Ratio 1)→−2 Ratio 2≦28 Add the sugar alcohol and poly(ttli ゛Alcohol to boring production appearance [preferable for -〇! The relationship is as follows J) formula iiR.

24≦(80×Ratio 1)+(Roxification 2)≦64 According to a highly preferred embodiment of the present invention, Ratio 1 is 0.25-0.
4, preferred I-< kl O, 27-0, 40 no j'i
(Have an IQ, ratio 2 of 0.90-90, preferably a score of 7-6.0.

Soft freezing of the present invention, storage-stable i/l:, 0'l
f) The internal standard (7) aspect of 'zat is shown in the following σ] Example.

Example 1 Table 6 σ) Equivalent to Experiment 23 1~, Mever run about 16%
Ice milk-shaped frozen confectionery η>, -, JZ? jpiσ
] It was made into a slander by processing. The composition of the product σ) is as follows.

Ingredients (wt%
) Total milk (3.3% fat)
56.01 Heavy cream (38.5% fat)
8.12 Corn syrup solids (31')
D,E;) 10.34DMSNF
7.85 High-grade fructose corn syrup 7.25 (7
1% solids +) (42% fructose) sucrose
5.15 Corn syrup (81% solids 0 424 (50D, E
,) Vanilla Nakatamono
0.32 Borinlupine 80-20% Milk (tJ!f mono and glycerai) 0.14 Vanilla flavor 0.16 Katupa carrageenan 0.02
Example 2 An ice cream-shaped frozen confectionery equivalent to Experiment 22 in Table 6 and having an overrun of approximately 200% was prepared as in Example 1.

Ingredients (wt% total milk 4
0.27 heavy cream
2498 Corn syrup solids (36D, 'E)
7.85DMS fishing F
6.25 Corn syrup (81% solids) 424 Sucrose
2.66 dextrose
5.47 vanilla extract
0.32 emulsifier (same as Example 1)
0.29 vanilla flavor
0.16 emulsifier (same as Example 1)
Q, 14 stabilizer (same as Example 1)
0.1.0 Carrageenan 0.02 N For Kansas, USA 6720 7 Wichita East Valley 8325 Number 803 10952 Monsey Edison Court 20 B-2:

Claims (1)

[Claims] 1. A frozen foamed dessert product that can be extruded from a foldable package at a temperature of between 13C and 10'/' at a temperature between 13C and 110C and said product has an equilibrium melting temperature (Tm) of 45-66
Water content in weight%, fat content in 2-15% by weight, '□2-
10 weight i'% protein: 16 and 24% protein
% l, said carbohydrate levels include up to 7% by weight of sugar alcohols and/or up to 5% by weight of polyhydric low molecular weight ylecols, and said carbohydrates i are monosaccharides and disaccharides. The ratio of advanced sensing to (ratio 1
) and the ratio of disaccharides to monosaccharides (ratio 2) is 11:≦(28×ratio 1), which satisfies the ratio 2≦28). Foam dessert products. 2. Ratio '1 and ratio 2 are 65 ≦ (80 x ratio 1) +
The product according to claim 1, which satisfies □('3 x ratio 2)≦64. 3. The product according to claim 2, in which the ratio 1 is (3,3j6.-(3,7(3). 4. The product according to claim 1, in which the overrun is 75%-150%. 54. The product according to claim 1 of the patent, in which the fat content is 6.5% to 7%.6.・The product according to claim 1. ?, the method according to claim 1, in which the polyhydric alcohol is present at a level of 1% to 5%.
A frozen foamed dessert product which can be extruded by hand from a transparent package at temperatures between 16C and 10C, said product having an equilibrium graded temperature (Tr
n) and said product is essentially free of sugar alcohols and polyhydric alcohols and has a water content of 45-63% by weight, a fat content of 6-15% by weight, 2-1'Ofi'
% protein content 1 (and 24%-64% total disease 2
1<-<L'$I5, and the carbohydrate has a ratio of higher sugars to monosaccharides and disaccharides (ratio 1) and a ratio of disaccharides to enriched sugars (ratio 2) of 7≦(28X, l suprachamber). 1) A frozen foamed dessert product that is distributed in a manner that satisfies the relationship: +ratio 2≦28. 9. Ratio 1 and ratio 2 are 24≦(80×ratio 1)+(
The product according to claim 8, which satisfies the relationship: x ratio 2)≦64. 10° The product according to claim 9, wherein the ratio 1 is 0.25-C1.45. 11. Patent claim where ratio 2 is 0.90-9.0 +7)
Products listed in scope item 9.