JPS596623B2 - Coating agent for frozen desserts - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a coating agent for frozen desserts such as ice cream and popsicles.

Chocolate is currently in practical use as a coating agent for frozen desserts because of its good and unique flavor.

In the past, attempts have been made to use coffee, nuts such as almonds, and fruits such as oranges, strawberries, and lemons as coating agents for frozen desserts, but they have not been put to practical use because low-boiling aroma components are lost during the manufacturing process. not present.

In particular, coating agents used for frozen desserts are required to enhance flavor at low humidity, unlike those used for bread and biscuits.

The present inventors have arrived at the present invention as a result of studying a coating agent that exhibits a favorable flavor under low humidity conditions.

The coating agent according to the present invention can be obtained from a powder obtained by freeze-pulverizing nuts, a powder obtained by freeze-pulverizing fruits and then freeze-drying, or a mixture containing a mixture of these powders and edible oils and fats. It is characterized by becoming.

The “nuts” mentioned here include almonds, peanuts,
It refers to those that are properly roasted, such as cashew nuts, and are eaten as is, or those that are extracted and made to drink, such as coffee.

Also, the “fruits” mentioned here include oranges, apples, mandarin oranges,
Refers to whole fruits that are usually eaten raw, such as lemons, strawberries, raspberries, blueberries, and bananas.

The coating agent according to the present invention is prepared by freezing the above-mentioned nuts properly roasted using a refrigerant such as liquid nitrogen,
A powder obtained by finely pulverizing the fruit in a frozen state, a powder obtained by freezing the whole fruit in the same manner as above, pulverizing it in a frozen state, and then freeze-drying it, or a mixture of these powders. It can be adjusted by adding, mixing and kneading edible fats and oils, sugar and other flavorings as necessary.

Here, the appropriate size of the powder is 300 mesh pass.

As mentioned above, in the coating agent according to the present invention, nuts and fruits are crushed in a frozen state at a low temperature of -50°C to -100°C, and fruits are further freeze-dried.

That is, since the powdering treatment is carried out in a nitrogen atmosphere or in a vacuum with low mixing, there is no concern that low boiling point aroma components will be lost or oxidized, unlike in the case of room temperature treatment.

In particular, when coffee is used as a nut, the whole coffee bean can be used, so compared to conventional instant coffee (the extract obtained by extracting roasted coffee beans with boiling water and turning it into powder), the flavor is better. A powder with a large difference can be obtained.

In addition, since the whole fruit can be used for fruits, it is advantageous in terms of production cost.

The blending of powders from nuts and fruits with sugar and edible fats and oils is based on edible fats, sugar and the above powders (including powder mixtures), and the resulting coating agent has a melting point of 10 to 25°C. The amount of addition thereof is adjusted so that the temperature is preferably 16 to 19°C.

Further, in the above formulation, the viscosity of the coating agent obtained is 100 to 300 cps at 40°C, preferably 15
It is desirable to adjust it so that it is around 0 cps.

The edible oils and fats used here include coconut oil, palm kernel oil and its hydrogenated oil, palm oil, shea butter, etc. and their fractionated fats and oils, and vegetable oils and fats such as rapeseed oil, soybean oil, and cottonseed oil, etc. It is formulated by adjusting the viscosity, melting point, and dryness according to the working conditions for frozen desserts.

The coating agent according to the present invention is obtained by grinding and scouring a mixture of powders from nuts and fruits, sugar, and edible oils and fats, and has a coating composition of 10 to 25% as described above.
℃ melting point, 100-300 cps at 40℃
It shows the viscosity of

According to the present invention, a coating agent for frozen desserts with excellent flavor that contains low-boiling aroma components of various nuts and fruits is provided, so that frozen desserts exhibiting various flavors different from conventional coating agents made of chocolate are provided. This has the advantage of increasing the commercial value of frozen desserts.

Examples are shown below.

Example 1 Deeply roasted Mocha Harari - 6 kg, Colombia 3 kg
, Mandhelin 1kg is processed using Hosokawa Iron Works freeze crusher LX-0.
Grind powdered coffee in a mold at -90°C to -100°C 9.
1 kg was obtained.

The particle size distribution of this powder is 200 mesh on 0.6%, 2
00-300 mesh 2.6%, 300 mesh pass 9
It was 8 at 6.8%.

A coating agent was prepared using the powdered coffee obtained as described above according to the following procedure.

Raw material blending ratio (K coconut oil 3.0 Rapeseed oil 2.7 Fractionated palm oil 0.4 Whole milk powder 0.5 Powdered sugar 2.5 Lecithin 0.05 Powdered coffee 1.0 The mixture of the above composition was prepared by a conventional method. After grinding and scouring, 9 kg of coating agent was obtained.

The melting point is 18°C and the viscosity at 40°C is 150 cp.
Met.

Example 2 After washing 6 kg of commercially available lemons with neutral detergent and water, the stems and tails were removed and the whole fruit was cut into quarters and heated to -80°C to -90°C using a freeze crusher LX-OW made by Hosokawa Iron Works. Lemon paste crushed and frozen} 5. 2 kgtr: 4 ta.

This frozen lemon paste was immediately freeze-dried to obtain 770 g of powdered lemon.

The particle size distribution of this powder is 200 mesh on 0.2 ratio, 2
00-300 mesh 1.1%, 300 mesh pass 9
I was in charge of 8.7.

A coating agent was prepared using the above powdered lemon according to the following procedure.

Raw material blending ratio (kg) Coconut oil 3.2 Rapeseed oil 2.8 Shea butter 0.4 Whole milk powder 0.5 Powdered sugar 2.5 Lecithin 0.05 Powdered lemon 0.5 The above mixture was polished by a conventional method. The coating agent 9k9 was obtained by crushing and scouring.

The melting point was 18°C and the viscosity at 40°C was 140 cp.

Example 3 This example shows a method for producing ice cream bars using the coating agent of the present invention.

Manufacture of coffee coated bars: Remove the frozen ice bar from the mold using the standard method using a bar machine, and after 1 minute and 30 seconds, reduce the humidity to 40%.
It was immersed for 1 second into the coffee coating agent prepared according to Example 1, which had been melted and kept warm at .degree. C., and immediately removed from the coating agent.

After the coating surface had dried, the coffee coated bar was packaged using a packaging machine and cured in a curing room to obtain a product.

The applied amount of the coating agent per ice spar (capacity: 90 me) was 11 to 13 g.

Next, as a reference, 3.
As a result of a sensory test carried out by a panel of 0 people according to the two-point preference test method of JIS Z9080, the above two types of ice cream bars according to the present invention had a significance level of 5% and had superior flavor compared to the above conventional product. It was recognized that

Claims (1)

[Claims] 1. A powder obtained by freeze-pulverizing roasted nuts or beans, or a powder obtained by freeze-pulverizing fruits and then freeze-drying, or a powder mixture thereof, and edible oils and fats. A coating agent for frozen desserts that contains a mixture as an active ingredient. 2. The coating agent according to claim 1, wherein the mixture has a melting point of 10 to 25°C.