TW202245609A - Frozen dessert capable of suppressing separation of liquid and solid - Google Patents

Abstract

The invention provides a frozen dessert that the separation of liquid and solid (for at least one type of solid when a plurality of types of solids exist) may be suppressed. The aforementioned subject may be solved by the frozen dessert of the present invention which contains ice cream mixture, dietary fiber derived from citrus, and food solids. Based on the mass of the frozen dessert, the amount of the dietary fiber derived from citrus is 0.005 to 3% by mass. The dietary fiber derived from citrus contains water-insoluble dietary fiber. The amount of the water-insoluble dietary fiber is 50~90% by mass based on the mass of the dietary fiber derived from citrus. The dietary fiber derived from citrus contains water-soluble dietary fiber, and the amount of the water-soluble dietary fiber is 5~30% by mass based on the mass of the dietary fiber derived from citrus.

Description

frozen dessert

The present invention relates to a frozen dessert.

Frozen snacks can be eaten directly, or liquids such as milk can be added to frozen snacks to make frozen drinks for consumption. When made into a frozen drink, the solids contained in the frozen dessert will mix with liquids such as milk. In such a state, the solid may float or sink and separate from the liquid (for example, Patent Document 1).

According to Patent Document 1, deacylated gellan gum is used in order to suppress the separation of solids as described above without increasing the viscosity of the product. Specifically, Patent Document 1 discloses "a solid dispersion composition in which water-insoluble solids are dispersed in an oil-in-water emulsion composition forming a continuous phase, characterized in that the above-mentioned oil-in-water type emulsified composition comprising deacylated gellan gum.". prior art literature patent documents

Patent Document 1: Japanese Patent Laid-Open No. 2004-135518

[Problem to be solved by the invention]

An object of the present invention is to provide a frozen dessert that suppresses the separation of liquid and solid matter (at least one type of solid matter when there are multiple types of solid matter) by a method different from that of Patent Document 1. [Technical means to solve the problem]

The inventors of the present invention conducted intensive research and found that the above object can be achieved by using dietary fiber derived from citrus fruits.

The present invention includes the following embodiments. [1] A frozen snack comprising: ice cream mix, Dietary fiber from citrus, and food solids. [2] The frozen dessert as described in [1], wherein the above-mentioned citrus fruits are citrus fruits belonging to the genus Citrus. [3] The frozen dessert as described in [2], wherein the citrus fruits of the genus Citrus are lemons or sweet oranges. [4] The frozen dessert according to any one of [1] to [3], wherein the amount of dietary fiber derived from the citrus fruits is 0.005 to 3% by mass based on the mass of the frozen dessert. [5] The frozen dessert as described in any one of [1] to [4], wherein the dietary fiber derived from the citrus fruit contains water-insoluble dietary fiber, The amount of the above-mentioned water-insoluble dietary fiber is 50-90% by mass based on the mass of the dietary fiber derived from the above-mentioned citrus fruits. [6] The frozen dessert as described in any one of [1] to [5], wherein the dietary fiber derived from the citrus fruits includes water-soluble dietary fiber, The amount of the above-mentioned water-soluble dietary fiber is 5-30% by mass based on the mass of the dietary fiber derived from the above-mentioned citrus fruits. [7] The frozen dessert as described in any one of [1] to [6], wherein the specific gravity of the food solids is 0.7 to 1.2. [8] The frozen dessert as described in any one of [1] to [7], wherein the above-mentioned food solids contain ice, The amount of the ice is 15 to 75% by mass based on the mass of the frozen confectionery. [9] The frozen dessert as described in any one of [1] to [8], wherein the above-mentioned food solids include food solids other than ice, Based on the mass of the above-mentioned frozen dessert, the amount of food solids other than the above-mentioned ice is 1 to 20% by mass. [10] The frozen dessert as described in any one of [1] to [9], wherein the food solids contain ice, The length of the above-mentioned ice is 0.06-14 mm. [11] The frozen dessert as described in any one of [1] to [10], wherein the above-mentioned food solids include food solids other than ice, The length of food solids other than ice mentioned above is 0.9-14 mm. [12] The frozen dessert according to any one of [1] to [11], wherein concave portions are formed on the surface of the frozen dessert. [Effect of Invention]

According to the present invention, there can be provided a frozen dessert in which separation of liquid and solid matter is suppressed.

Hereinafter, although embodiment of this invention is demonstrated concretely, this invention is not limited to these, Various changes are possible in the range which does not deviate from the summary of this invention.

＜Frozen dessert＞ One embodiment of the present invention relates to a frozen dessert comprising: ice cream mix, dietary fiber derived from citrus fruits (hereinafter referred to as "citrus fiber"), and food solids.

Even if the frozen dessert of this embodiment is in a state where liquid (for example, milk, hot water, water, coffee, black tea, flavored tea, fruit tea, etc.) And suppress the separation of liquid and solid matter (when there are multiple types of solid matter, at least one type of solid matter) (hereinafter referred to as "solid-liquid separation"). For example, solid-liquid separation can be suppressed when consumers add liquids such as hot water and milk to the frozen dessert of this embodiment and stir them in the store. Also, in the manufacturing process of frozen snacks, if solid-liquid separation occurs in the tank, when the frozen snacks are filled in containers, the amount of solids in each container will also become uneven, but the frozen snacks of this embodiment Refreshments avoid this problem.

The reason why the citrus fiber suppresses the solid-liquid separation is assumed as follows, but the present invention is not limited by the following assumed reason. That is, citrus fiber contains long and large particles made of insoluble dietary fiber, and when water and pressure are added, it swells and creates gaps. It was assumed that solid-liquid separation would be inhibited by solids being trapped in the interstices of the intricately intertwined citrus fibers. In fact, the frozen dessert containing citrus fiber has a moist appearance with a wet surface, and it is presumed that the reason is that the citrus fiber traps solid matter in a state where water is contained. Such an appearance was not observed when using water-soluble polysaccharides such as locust bean gum, which are generally used for the purpose of suppressing separation of ice cream mixtures. Furthermore, the previous water-soluble polysaccharides will form a network in the aqueous solution to disperse fine particles such as lipids in the above-mentioned network to stabilize it. However, if solids with a large specific gravity enter it, they cannot be completely captured in the network and Separation occurs.

"Frozen desserts" in this specification refer to ice cream, frozen desserts, or desserts stored under refrigeration, excluding puddings, or desserts stored under refrigeration. The ice cream category includes ice cream, medium butterfat ice cream, and substantially dairy fat-free ice cream. "Ice cream", "ice cream", "moderate milk fat ice cream", and "substantially dairy fat-free ice cream" in this manual follow the "Related Ministerial Orders on Milk and Dairy Products Ingredient Specifications" (August 8, 2018 Regulation No. 106 of the Ministry of Health, Labor and Welfare).

Specifically, ice cream is made by processing milk or food made from milk and freezing it, or by freezing the above-mentioned milk or food made from milk as the main raw material. Ice creams contain more than 3.0% milk solids (excluding fermented milk). Ice cream is one with a milk solids content of 15.0% or more and a milk fat content of 8.0% or more. Moderate milk fat ice cream refers to those with a milk solid content of more than 10.0% and a milk fat content of more than 3.0% (excluding ice cream). Substantially dairy-free ice cream refers to those with a milk solid content of 3.0% or more (excluding ice cream and moderate milk fat ice cream).

Iced desserts refer to those obtained by freezing sugar liquid or the liquid obtained by mixing other foods in sugar liquid, or those obtained by crushing edible ice, mixing sugar liquid or other foods in it, and freezing again. Frozen for direct consumption.

The frozen dessert of this embodiment is preferably eaten mixed with liquid (for example, milk, water, hot water, coffee, black tea, flavored tea, or fruit tea). In the case of mixing with liquid, the frozen dessert of this embodiment can also form a recess for accommodating the liquid. The concave portion is preferably formed on the surface of the frozen dessert. Here, "the surface of the frozen confectionery" refers to the surface that does not come into contact with the container. The size of the recess can be properly adjusted according to the amount of liquid to be mixed.

[ice cream mixture] The frozen dessert of this embodiment contains ice cream mix. The kind of ice cream mix is not particularly limited, and the ice cream mix used for common frozen confectionery can be used. The ingredients of the ice cream mix vary according to the type of frozen dessert, for example, sugar (including sugars and polysaccharides), fruit juice, fat, dairy products, emulsifier, stabilizer, flavoring, coloring, sour, pH adjustment Additives, water, eggs, salt, and chocolate or matcha and other flavoring accessories.

Based on the mass of the frozen confectionery, the amount of the ice cream mix can be, for example, 25 to 95% by mass, 30 to 80% by mass, or 35 to 70% by mass.

[citrus fiber] The frozen dessert of this embodiment contains citrus fiber. The citrus fiber is preferably derived from citrus fruits of the genus Citrus, more preferably derived from lemon or sweet orange. Specific citrus fibers include, for example, Herbacel AQ Plus CF-D100, LEMONFIBER 100FG, and CITRI-FI 100FG, which are products used in the following Examples. A citrus fiber may be used individually by 1 type, and may use it in combination of 2 or more types. By including citrus fiber, solid-liquid separation can be suppressed when the frozen confectionery is made into a frozen drink or the like.

Citrus fiber preferably comprises water-insoluble dietary fiber. The quantity of water-insoluble dietary fiber becomes like this. Preferably it is 30-95 mass %, More preferably, it is 50-90 mass %, More preferably, it is 60-85 mass %. There exists a tendency for solid-liquid separation to be suppressed further by making the quantity of water-insoluble dietary fiber into the said range. The amount of water-insoluble dietary fiber can be determined by the enzyme-weight modification method.

Citrus fiber may also contain water-soluble dietary fiber. As the quantity of water-soluble dietary fiber, 1-50 mass %, 5-30 mass %, or 10-20 mass % are mentioned, for example. The amount of water-soluble dietary fiber can be determined by enzyme-weight improvement method.

Based on the quality of the frozen dessert, the amount of citrus fiber is preferably 0.005-3% by mass, more preferably 0.01-1% by mass, still more preferably 0.015-0.5% by mass, most preferably 0.1-0.3% by mass. Solid-liquid separation can be suppressed further by making the quantity of a citrus fiber 0.01 mass % or more. By making the amount of citrus fiber 1% by mass or less, desired food texture can be obtained and good manufacturing suitability can be realized.

The frozen dessert of this embodiment may contain deacylated gellan gum in addition to citrus fiber, or may not contain deacylated gellan gum.

[Food solids] The frozen dessert of this embodiment contains food solids. The term "food solids" in this specification means solids suitable for consumption. Examples of food solids include ice, chocolate, fruit, nuts and seeds, baked confectionery (for example, rice crackers), and cut jelly. Food solids may be used alone or in combination of two or more.

The specific gravity of food solids is preferably from 0.3 to 1.7, more preferably from 0.5 to 1.5, and still more preferably from 0.7 to 1.2. Solid-liquid separation can be suppressed further by making the specific gravity of food solids into the said range.

The length of food solids may be appropriately changed according to the type of food solids. In this specification, the so-called "length" of a solid food object means the distance between two points at which the distance between any two points connecting any two points on the outer edge of the solid food object photographed with an optical microscope or observed with the naked eye becomes the largest.

When the food solid is ice, the length is preferably 0.06-14 mm, more preferably 0.06-1.0 mm. By setting the length of the ice within the above-mentioned range, a smooth eating texture and a cold feeling can be provided, and solid-liquid separation can be further suppressed. As the length distribution of the ice, for example, it is preferable that 80% or more of the total number of ices have a length of 0.06 to 14 mm, and more preferably 90% or more of the total number of ices have a length of 0.06 to 14 mm. Also, it is preferable that 80% or more of the total number of ices have a length of 0.06 to 1.0 mm, and more preferably 90% or more of the total number of ices have a length of 0.06 to 1.0 mm.

When the food solids are food solids other than ice (hereinafter referred to as "second food solids", the food solids do not have to contain ice, and frozen snacks may only contain the second food solids), the length is shorter than Preferably it is 0.3-20 mm, more preferably 0.9-14 mm. Solid-liquid separation can be further suppressed by making the length of the 2nd food solid matter into the said range. As the length distribution of the second food solids, for example, it is preferable that more than 80% of the total number of second food solids have a length of 0.3-20 mm, and more preferably 90% or more of the total number of second food solids have a length of 0.3-20 mm. 20 mm in length. Moreover, it is preferable that 80% or more of the total solids of the second food have a length of 0.9 to 14 mm, and it is more preferable that at least 90% of the total solids of the second food have a length of 0.9 to 14 mm.

The amount of food solids may be appropriately changed according to the type of food solids. When the food solid is ice, the amount of ice is preferably 1-30% by mass, more preferably 1-20% by mass, and still more preferably 1-10% by mass, based on the mass of the frozen dessert. When the food solids are the second food solids, the amount of the second food solids is preferably from 1 to 20% by mass, more preferably from 2 to 10% by mass, based on the quality of the frozen snack 3 to 6% by mass. [Example]

Hereinafter, the present invention will be described in more detail using examples and comparative examples, but the technical scope of the present invention is not limited thereto.

<Materials> Materials used in Examples and Comparative Examples are as follows. 1. Ice cream mixture (1) Watermelon ice cream mixture The composition of the watermelon ice cream mixture is shown in Table 1. (2) French pear ice cream mixture The composition of the French pear ice cream mixture is shown in Table 1. [Table 1] Table 1 watermelon French pear total solids content 40 47 carbohydrate 42 45 Concentrated juice (direct conversion) 13 twenty two grease 0.7 0.6 Dairy Products Skimmed Milk Powder - 0.1 Salt 0.02 - Dietary Fiber (Fibryxa: Isomaltodextrin) 0.4 0.3 other Emulsifier 0.4 0.1 stabilizer 0.5 0.5 spices 0.04 0.07 colorant 0.1 - Sour sauce 0.3 0.3 pH adjuster 0.2 0.2 Add water to a total of 100 100 100 The numerical values in the table represent mass %.

2. Citrus fiber (1) Dietary fiber from lemon (DSP Gokyo Food & Chemical Co., Ltd. / HERBAFOOD Co., Ltd., Herbacel AQ Plus CF-D100) (Composition: about 73% by mass of water-insoluble dietary fiber, about 17% by mass of water-soluble dietary fiber) (2) Dietary fiber from lemon (Torikoshi Milling Co., Ltd./FIBERSTAR Corporation, LEMONFIBER 100FG) (Composition: about 33% by mass of water-insoluble dietary fiber, about 37% by mass of water-soluble dietary fiber) (3) Dietary fiber from sweet orange (Torikoshi Milling Co., Ltd./FIBERSTAR, CITRI-FI 100FG) (Composition: about 33% by mass of water-insoluble dietary fiber, about 37% by mass of water-soluble dietary fiber)

3. Other dietary fiber (1) Microcrystalline cellulose (Asahi Kasei Co., Ltd., CEOLUS RC-N81) (Composition: cellulose 80% by mass, karaya gum 10% by mass) (2) Pectin (Xudong Chemical Industry Co., Ltd., Pectine IM) (Composition: 100% by mass of pectin)

4. Polymer polysaccharides Deacylated Gellan Gum (DSP Gokyo Food & Chemical Co., Ltd., Kelcogel KB)

5. Food solids (1) crushed ice (specific gravity: about 0.9) (2) chocolate (Fuji Oil Co., Ltd., Couverture Bitter Flake) (specific gravity: about 1.3) (3) chocolate (Furuta Confectionery Inc., Black Crunch B-LO) (specific gravity: about 0.8)

＜Manufacturing of Frozen Dessert＞ The materials shown in Tables 2 to 6 were mixed at a specific ratio, cooled, and various frozen desserts were produced. In addition, Fibryxa described in the table is an ingredient originally contained in ice cream mix, but Fibryxa and ice cream mix are described separately in the table. During evaluation, add only 200 g of ice cream mixture to the vector cup (upper inner diameter 85 mm, bottom inner diameter 56 mm, height 110 mm), or add a total of 200 g of ice and ice cream mixture, adjust to 30% overrun, After freezing at a temperature of -4°C to -8°C, if necessary, add solids such as chocolate (10 g) and mix.

＜Evaluation of Frozen Dessert＞ [1. Inhibition of solid-liquid separation (evaluation object: crushed ice); storage conditions] The manufactured frozen snacks were placed at 5°C or 22°C, and the separation of crushed ice was visually observed. If placed, it will roughly separate into 3 layers. The upper layer mainly contains bubbles and fat, the middle layer mainly contains ice, and the lower layer mainly contains sugar liquid. During the evaluation, the interface between the middle layer and the lower layer was used as the observation index of separation inhibition, the side of the measuring cup was observed, and the difference between the interface compared with the comparative example was measured after 100 minutes. Various frozen desserts were evaluated based on the following evaluation criteria. The evaluation results are shown in Tables 2-6. In addition, the combination of the comparative example and a comparative example is as follows. Regarding Examples 1 and 9 to 11, there were two groups of comparison controls, but no matter which comparison example was compared with, the results described in the table appeared. Comparative Example 1: Examples 1, 25, 29 Comparative Example 2: Example 1 Comparative Example 3: Examples 6, 9, 12, 15, 18 Comparative example 4: Examples 7, 10, 13, 16, 19 Comparative Example 5: Examples 8, 11, 14, 17, 20 Comparative Example 6: Examples 3, 26, 30, 9 Comparative Example 7: Examples 4, 27, 31, 10 Comparative Example 8: Examples 5, 28, 32, 11 Comparative Example 9: Examples 21 and 23 Comparative Example 10: Examples 22 and 24 Comparative Example 11: Example 2 Comparative Example 13: Example 33 (Assessment basis) A: There is an obvious separation inhibition effect (with a difference of more than 5 mm from the interface of the comparative example) B: Separation suppression effect (difference from the interface of the comparative example by more than 2 mm) C: No separation inhibition effect (equal to Comparative Example)

[2. Suppression of solid-liquid separation (evaluation object: crushed ice); liquid addition conditions] 70 g of milk or hot water at 50°C was added to the produced frozen dessert and mixed, and the separation of crushed ice was visually observed. If placed, it will roughly separate into 3 layers. The upper layer mainly contains bubbles and fat, the middle layer mainly contains ice, and the lower layer mainly contains sugar liquid. During the evaluation, the interface between the middle layer and the lower layer was used as the observation index of separation inhibition, the side of the measuring cup was observed, and the difference between the interface compared with the comparative example was measured after 30 minutes. The combinations of Examples and Comparative Examples to be compared are shown below. Various frozen desserts were evaluated based on the following evaluation criteria. The evaluation results are shown in Tables 2-6. (Assessment basis) A: There is an obvious separation inhibition effect (with a difference of more than 5 mm from the interface of the comparative example) B: Separation suppression effect (difference from the interface of the comparative example by more than 2 mm) C: No separation inhibition effect (equal to Comparative Example)

[3. Non-uniformity suppression (evaluation target: chocolate)] The manufactured frozen confectionery was left at 22° C., and separation of chocolate was visually observed. Various frozen desserts were evaluated based on the following evaluation criteria. The evaluation results are shown in Tables 2-6. (Assessment criteria: Solids I) A: Solid I is uniformly dispersed. B: Part of the solid I is concentrated on the upper or lower part of the product part. C: Most of the solid I is concentrated in the upper or lower part. (Evaluation Benchmark: Solids II) A: Observe the side of the measuring cup, the solid II is evenly dispersed in the product part. B: Observing the side of the measuring cup, although part of the solid II sinks to the bottom, most of it is evenly dispersed in the product part. C: Observing the side of the measuring cup, most of the solids II sink to the bottom.

[Table 2] Table 2 Comparative example 1 Comparative example 2 Comparative example 3 Comparative example 4 Comparative Example 5 Comparative example 6 Comparative Example 7 Comparative Example 8 Comparative Example 9 Comparative Example 10 Comparative Example 11 Types of Ice Cream Mixes watermelon watermelon French pear French pear French pear French pear French pear French pear French pear French pear French pear Types of dietary fiber from citrus - - - - - - - - - - - Ice cream mixture (parts by mass) 49.8 49.7 49.8 47.4 47.4 69.8 66.4 66.4 94.9 94.9 69.8 Dietary fiber derived from citrus (parts by mass) - - - - - - - - - - - Other dietary fiber A (parts by mass) 0.17 0.17 0.17 0.16 0.16 0.24 0.23 0.23 0.32 0.32 0.24 Other dietary fiber B (parts by mass) - 0.08 - - - - - - - - - Crushed ice (parts by mass) 50 50 50 47.6 47.6 30 28.6 28.6 - - 30 Solid I (parts by mass) - - - 4.8 - - 4.8 - 4.8 - - Solids II (parts by mass) - - - - 4.8 - - 4.8 - 4.8 - Total: Frozen dessert (parts by mass) 100 100 100 100 100 100 100 100 100 100 100 Suppression of solid-liquid separation (evaluation object: crushed ice) storage conditions C (Condition 1) C (Condition 1) C (Condition 2) C (Condition 2) C (Condition 2) C (Condition 2) C (Condition 2) C (Condition 2) C (Condition 2) C (Condition 2) - Inhibition of solid-liquid separation (evaluation object: crushed ice) Liquid addition conditions - - C (Condition 4) C (Condition 4) C (Condition 4) C (Condition 4) C (Condition 4) C (Condition 4) - - C (Condition 3) Inhomogeneity Suppression (Evaluation Object: Solid I) Placement Conditions - - - C - - C - C - - Inhomogeneity suppression (Evaluation object: Solid I) Liquid addition conditions - - - C - - C - - - - Inhomogeneity suppression (evaluation object: solid matter II) placement conditions - - - - C - - B - C - Inhomogeneity suppression (evaluation target: solids II) liquid addition conditions - - - - C - - C - - - Other dietary fiber A: Fibryxa Other dietary fiber B: CEOLUS RC-N81+ Pectine IM (overall composition: 0.147% cellulose, 0.018% karaya gum, 0.0015% pectin) Solids I: Black Crunch B-LO (specific gravity: approx. 0.8) Solids II: Couverture Bitter Flake (specific gravity: about 1.3) Condition 1: Store at 5°C, Condition 2: Store at 22°C Condition 3: Add milk, Condition 4: Add hot water [table 3] table 3 Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Example 8 Example 9 Example 10 Example 11 Types of Ice Cream Mixes watermelon French pear French pear French pear French pear French pear French pear French pear French pear French pear French pear Types of dietary fiber from citrus Herbacel Herbacel Herbacel Herbacel Herbacel Herbacel Herbacel Herbacel Herbacel Herbacel Herbacel Ice cream mixture (parts by mass) 49.7 69.6 69.6 66.2 66.2 49.7 47.3 47.3 59.7 56.8 56.8 Dietary fiber derived from citrus (parts by mass) 0.10 0.14 0.14 0.13 0.13 0.10 0.10 0.10 0.12 0.11 0.11 Other dietary fiber A (parts by mass) 0.17 0.24 0.24 0.23 0.23 0.17 0.16 0.16 0.20 0.19 0.19 Crushed ice (parts by mass) 50 30 30 28.6 28.6 50 47.6 47.6 40 38.1 38.1 Solid I (parts by mass) - - - 4.8 - - 4.8 - - 4.8 - Solids II (parts by mass) - - - - 4.8 - - 4.8 - - 4.8 Total: Frozen dessert (parts by mass) 100 100 100 100 100 100 100 100 100 100 100 Suppression of solid-liquid separation (evaluation object: crushed ice) storage conditions A (Condition 1) - A (Condition 2) A (Condition 2) A (Condition 2) A (Condition 2) A (Condition 2) A (Condition 2) A (Condition 2) A (Condition 2) A (Condition 2) Inhibition of solid-liquid separation (evaluation object: crushed ice) Liquid addition conditions - A (Condition 3) A (Condition 4) A (Condition 4) A (Condition 4) A (Condition 4) A (Condition 4) A (Condition 4) A (Condition 4) A (Condition 4) A (Condition 4) Inhomogeneity Suppression (Evaluation Object: Solid I) Placement Conditions - - - A - - A - - A - Inhomogeneity suppression (Evaluation object: Solid I) Liquid addition conditions - - - A - - A - - A - Inhomogeneity suppression (evaluation object: solid matter II) placement conditions - - - - A - - A - - A Inhomogeneity suppression (evaluation target: solids II) liquid addition conditions - - - - A - - A - - A Other dietary fiber A: Fibryxa Solids I: Black Crunch B-LO (specific gravity: about 0.8) Solids II: Couverture Bitter Flake (specific gravity: about 1.3) Condition 1: Store at 5°C, Condition 2: Store at 22°C Placement condition 3: add milk, condition 4: add hot water [Table 4] Table 4 Example 12 Example 13 Example 14 Example 15 Example 16 Example 17 Example 18 Example 19 Example 20 Example 21 Example 22 Example 23 Example 24 Types of Ice Cream Mixes French pear French pear French pear French pear French pear French pear French pear French pear French pear French pear French pear French pear French pear Types of dietary fiber from citrus Herbacel Herbacel Herbacel Herbacel Herbacel Herbacel Herbacel Herbacel Herbacel Herbacel Herbacel Herbacel Herbacel Ice cream mixture (parts by mass) 39.8 37.9 37.9 49.8 47.4 47.4 49.3 47.0 47.0 94.8 94.8 94.1 94.1 Dietary fiber derived from citrus (parts by mass) 0.08 0.08 0.08 0.02 0.02 0.02 0.50 0.48 0.48 0.19 0.19 0.95 0.95 Other dietary fiber A (parts by mass) 0.14 0.13 0.13 0.17 0.16 0.16 0.17 0.16 0.16 0.16 0.16 0.16 0.16 Crushed ice (parts by mass) 60 57.1 57.1 50 47.6 47.6 50 47.6 47.6 - - - - Solid I (parts by mass) - 4.8 - - 4.8 - - 4.8 - 4.8 - 4.8 - Solids II (parts by mass) - - 4.8 - - 4.8 - - 4.8 - 4.8 - 4.8 Total: Frozen dessert (parts by mass) 100 100 100 100 100 100 100 100 100 100 100 100 100 Suppression of solid-liquid separation (evaluation object: crushed ice) storage conditions A (Condition 2) A (Condition 2) A (Condition 2) A (Condition 2) A (Condition 2) A (Condition 2) A (Condition 2) A (Condition 2) A (Condition 2) A (Condition 2) A (Condition 2) A (Condition 2) A (Condition 2) Inhibition of solid-liquid separation (evaluation object: crushed ice) Liquid addition conditions A (Condition 4) A (Condition 4) A (Condition 4) A (Condition 4) A (Condition 4) A (Condition 4) A (Condition 4) A (Condition 4) A (Condition 4) - - - - Inhomogeneity Suppression (Evaluation Object: Solid I) Placement Conditions - A - - A - - A - A - A - Inhomogeneity suppression (Evaluation object: Solid I) Liquid addition conditions - A - - A - - A - - - - - Inhomogeneity suppression (evaluation object: solid matter II) placement conditions - - A - - A - - A - A - A Inhomogeneity suppression (evaluation target: solids II) liquid addition conditions - - A - - A - - A - - - - Other dietary fiber A: Fibryxa Solids I: Black Crunch B-LO (specific gravity: about 0.8) Solids II: Couverture Bitter Flake (specific gravity: about 1.3) Condition 1: Store at 5°C Condition 2: Store at 22°C Condition 3: Add milk, Condition 4: Add hot water [table 5] table 5 Example 25 Example 26 Example 27 Example 28 Example 29 Example 30 Example 31 Example 32 Types of Ice Cream Mixes watermelon French pear French pear French pear watermelon French pear French pear French pear Types of dietary fiber from citrus LEMONFIBER LEMONFIBER LEMONFIBER LEMONFIBER CITRI-FI CITRI-FI CITRI-FI CITRI-FI Ice cream mixture (parts by mass) 49.7 69.6 66.2 66.2 49.7 69.6 66.2 66.2 Dietary fiber derived from citrus (parts by mass) 0.10 0.14 0.14 0.14 0.10 0.14 0.14 0.14 Other dietary fiber A (parts by mass) 0.17 0.24 0.23 0.23 0.17 0.24 0.23 0.23 Crushed ice (parts by mass) 50 30 28.6 28.6 50 30 28.6 28.6 Solid I (parts by mass) - - 4.8 - - - 4.8 - Solids II (parts by mass) - - - 4.8 - - - 4.8 Total: Frozen dessert (parts by mass) 100 100 100 100 100 100 100 100 Suppression of solid-liquid separation (evaluation object: crushed ice) storage conditions A (Condition 1) A (Condition 2) A (Condition 2) A (Condition 2) A (Condition 1) A (Condition 2) A (Condition 2) B (Condition 2) Inhibition of solid-liquid separation (evaluation object: crushed ice) Liquid addition conditions - A (Condition 4) A (Condition 4) B (Condition 4) - A (Condition 4) B (Condition 4) B (Condition 4) Inhomogeneity Suppression (Evaluation Object: Solid I) Placement Conditions - - A - - - B - Inhomogeneity suppression (Evaluation object: Solid I) Liquid addition conditions - - A - - - A - Inhomogeneity suppression (evaluation object: solid matter II) placement conditions - - - A - - - A Inhomogeneity suppression (evaluation target: solids II) liquid addition conditions - - - B - - - A Other dietary fiber A: Fibryxa Solids I: Black Crunch B-LO (specific gravity: about 0.8) Solids II: Couverture Bitter Flake (specific gravity: about 1.3) Condition 1: Store at 5°C, Condition 2: Store at 22°C Placement condition 3: add milk, condition 4: add hot water [Table 6] Table 6 Example 33 Comparative Example 12 Comparative Example 13 Comparative Example 14 Comparative Example 15 Types of Ice Cream Mixes French pear French pear French pear French pear French pear Types of dietary fiber from citrus Herbacel - - - - Ice cream mixture (parts by mass) 49.7 49.7 49.8 47.4 47.4 Dietary fiber derived from citrus (parts by mass) 0.10 - - - - Deacylated gellan gum (parts by mass) - 0.1 0.005 0.005 0.005 Other dietary fiber A (parts by mass) 0.17 0.17 0.17 0.16 0.16 Crushed ice (parts by mass) 50 50 50 47.6 47.6 Solid I (parts by mass) - - - 4.8 - Solids II (parts by mass) - - - - 4.8 Total: Frozen dessert (parts by mass) 100 100 100 100 100 Suppression of solid-liquid separation (evaluation object: crushed ice) storage conditions A (Condition 2) ND C C C Inhibition of solid-liquid separation (evaluation object: crushed ice) Liquid addition conditions A (Condition 4) ND C C C Inhomogeneity Suppression (Evaluation Object: Solid I) Placement Conditions - - - C - Inhomogeneity suppression (Evaluation object: Solid I) Liquid addition conditions - - - C - Inhomogeneity suppression (evaluation object: solid matter II) placement conditions - - - - C Inhomogeneity suppression (evaluation target: solids II) liquid addition conditions - - - - C Other dietary fiber A: Fibryxa Solids I: Black Crunch B-LO (specific gravity: about 0.8) Solids II: Couverture Bitter Flake (specific gravity: about 1.3) Condition 1: Store at 5°C, Condition 2: Store at 22°C Storage condition 3: Add milk, Condition 4: Add hot water ND: Unable to evaluate (hardly solidified into jelly and cannot be produced)

As shown in the table above, the examples using citrus fiber successfully suppressed solid-liquid separation. On the other hand, in Comparative Examples 1 to 11 in which citrus fiber was not used, solid-liquid separation could not be suppressed. Furthermore, in Comparative Example 2, the ratio of the water-insoluble dietary fiber and the water-soluble dietary fiber was adjusted to be the same as that of Herbacel AQ Plus CF-D100, but even so, the solid-liquid separation could not be suppressed. Also, in Comparative Examples 12 to 15 using the deacylated gellan gum used in Patent Document 1, solid-liquid separation could not be suppressed.

Claims (12)

A frozen snack comprising: ice cream mix, Dietary fiber from citrus, and food solids. Such as the frozen dessert of claim 1, wherein The above-mentioned citrus fruits are citrus fruits belonging to the genus Citrus. Such as the frozen dessert of claim 2, wherein The above-mentioned citrus fruits of the genus Citrus are lemons or sweet oranges. As the frozen snack of any one of claim items 1 to 3, wherein Based on the mass of the above-mentioned frozen dessert, the amount of the dietary fiber derived from the above-mentioned citrus fruits is 0.005 to 3% by mass. As the frozen snack of any one of claim items 1 to 4, wherein Dietary fiber derived from the above-mentioned citrus contains water-insoluble dietary fiber, The amount of the above-mentioned water-insoluble dietary fiber is 50-90% by mass based on the mass of the dietary fiber derived from the above-mentioned citrus fruits. As the frozen dessert of any one of claim items 1 to 5, wherein Dietary fiber derived from the above-mentioned citrus contains water-soluble dietary fiber, The amount of the above-mentioned water-soluble dietary fiber is 5-30% by mass based on the mass of the dietary fiber derived from the above-mentioned citrus fruits. The frozen dessert according to any one of Claims 1 to 6, wherein the specific gravity of the above-mentioned food solids is 0.7-1.2. As the frozen snack of any one of claim items 1 to 7, wherein The above food solids contain ice, The amount of the ice is 15 to 75% by mass based on the mass of the frozen confectionery. As the frozen dessert according to any one of claim items 1 to 8, wherein The above food solids include food solids other than ice, Based on the mass of the above-mentioned frozen dessert, the amount of food solids other than the above-mentioned ice is 1 to 20% by mass. The frozen dessert of any one of claims 1 to 9, wherein The above food solids contain ice, The length of the above-mentioned ice is 0.06-14 mm. The frozen dessert of any one of claims 1 to 10, wherein The above food solids include food solids other than ice, The length of food solids other than ice mentioned above is 0.9-14 mm. As the frozen dessert according to any one of claims 1 to 11, wherein A recess is formed on the surface of the said frozen dessert.