TW202402181A - Frozen snack includes iced raw material mixture, gelatin, and iced fragments - Google Patents

Abstract

The present invention provides a frozen snack in which the separation of liquid and solid iced fragments is suppressed. The frozen snack of the present invention includes iced raw material mixture, gelatin, and iced fragments. The amount of the gelatin relative to the frozen snack is more than 0.14 wt%. The amount of the gelatin relative to the said iced raw material mixture is more than 0.23 wt%. The average length of the iced fragments of the frozen snack in claims 1~3 is 0.06~14mm. The surface of frozen snack in claims 1~4 has recesses to accommodate liquid. The manufacturing method of frozen snack comprises the step of freezing the iced raw material mixture, gelatin, and iced fragments. The method to suppress the separation of liquid and solid of the frozen snack comprises the step of freezing the iced raw material mixture, gelatin, and iced fragments.

Description

frozen snacks

The present invention relates to a frozen snack.

Frozen snacks can be eaten directly, or liquids such as milk can be added to the frozen snacks to make frozen drinks. When making frozen drinks, the solids contained in the frozen snacks are mixed with liquids such as milk. In such a state, the solid matter may float or sink, and may be separated from the liquid (for example, Patent Document 1).

Patent Document 1 discloses the use of chelated gellan gum 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 emulsion composition is The oil-type emulsified composition contains degellan gum." [Prior technical literature] [Patent Document]

[Patent Document 1] Japanese Patent Application Laid-Open No. 2004-135518

[Problem to be solved by the invention]

An object of the present invention is to provide a frozen snack in which separation of liquid and ice fragments as solid matter is suppressed by a method different from that of Patent Document 1. [Technical means to solve problems]

The inventors of the present invention diligently conducted research and found that the above object can be achieved by using gelatin.

The present invention includes the following embodiments. [1] A frozen snack containing: Ice raw material mixture, Gelatin, and Ice fragments. [2] The frozen snack according to [1], wherein the amount of the gelatin relative to the frozen snack is 0.14% by mass or more. [3] The frozen snack according to [1] or [2], wherein the amount of the gelatin relative to the ice raw material mixture is 0.23% by mass or more. [4] The frozen snack according to any one of [1] to [3], wherein the average length of the ice fragments is 0.06 to 14 mm. [5] The frozen snack according to any one of [1] to [4], wherein a recessed portion for containing liquid is formed on the surface of the frozen snack. [6] A method of manufacturing frozen snacks, which includes the step of freezing a mixture containing ice raw material mixture, gelatin and ice fragments. [7] A method for inhibiting solid-liquid separation of frozen snacks, which includes the step of freezing a mixture containing an ice raw material mixture, gelatin and ice fragments. [Effects of the invention]

According to the present invention, it is possible to provide a frozen snack in which separation of liquid and ice fragments is suppressed.

Hereinafter, embodiments of the present invention will be described in detail. However, the present invention is not limited to these embodiments, and various changes can be made without departing from the scope of the invention.

＜Frozen snacks＞ One embodiment of the present invention relates to a frozen snack, which includes an ice raw material mixture, gelatin, and ice fragments.

Even if the frozen snack of this embodiment is in a state where liquid (for example, melted ice raw material mixture, milk, hot water, water, coffee, black tea, flavored tea, fruit tea, etc.) and ice fragments are mixed (for example, frozen drink), Separation of liquid and ice fragments (hereinafter referred to as "solid-liquid separation") can also be suppressed by including gelatin. Furthermore, in the specification, the term "suppression of solid-liquid separation" means that solid-liquid separation does not occur, and even if solid-liquid separation occurs, the degree of separation is smaller than in the case where gelatin is not included.

For example, when the ice raw material mixture melts while eating the frozen snack of this embodiment, solid-liquid separation of the melted ice raw material mixture and the ice fragments can be suppressed. Furthermore, it is also possible to suppress solid-liquid separation from occurring when a consumer adds liquid such as hot water or milk to the frozen snack of the present embodiment and mixes it at a store. Furthermore, during the manufacturing process of frozen confectionery, if solid-liquid separation occurs in the can, when the frozen confectionery is filled into the container, the amount of ice fragments becomes uneven in each container. However, the frozen confectionery of this embodiment can also be filled. Avoid this problem.

"Frozen snacks" in this manual refer to ice cream, frozen snacks and other snacks stored under freezing, excluding pudding and other snacks stored at refrigerated temperature. The ice cream category includes ice cream, medium milk fat ice cream, and virtually no milk fat ice cream. "Ice cream", "ice cream", "medium milk fat ice cream", and "substantially dairy fat-free ice cream" in this manual comply with the "Ministry Ordinance on Ingredients and Specifications of Milk and Dairy Products" (August 8, 2018 The provisions of Japan's Ministry of Health, Labor and Welfare Order No. 106).

Specifically, ice cream is made by processing and freezing milk or foods made with these ingredients as raw materials, or by freezing foods made with the above-mentioned milk or these ingredients as raw materials. The above-mentioned ice cream contains more than 3.0% milk solids (excluding fermented milk). Ice cream has a milk solid content of 15.0% or more and a milk fat content of 8.0% or more. Medium milk fat ice cream refers to those with a milk solid content of 10.0% or more and a milk fat content of 3.0% or more (excluding ice cream). Substantially dairy-free ice cream refers to ice cream with a milk solids content of 3.0% or more (excluding ice cream and medium milk fat ice cream).

Ice snacks are made by freezing sugar liquid or a liquid mixed with other foods, or by crushing edible ice, mixing sugar liquid or other foods into it, and freezing it again. The above-mentioned ice snacks are in a frozen state. For direct consumption.

The frozen dessert of this embodiment is preferably mixed with a liquid (for example, milk, water, hot water, coffee, black tea, flavored tea, or fruit tea) for consumption. The frozen dessert of this embodiment can be formed with a concave portion for containing liquid in preparation for mixing with liquid. The concave portion is preferably formed on the surface of the frozen snack. Here, the so-called "surface of frozen snacks" means the surface that is not in contact with the container. The size of the recess can be adjusted appropriately according to the amount of liquid to be mixed.

[Ice raw material mixture] The frozen snack of this embodiment contains an ice raw material mixture. The type of ice raw material mixture is not particularly limited, and ordinary frozen snacks can be used. The ingredients of the ice raw material mixture can be changed according to the type of frozen snacks, for example, sugars (including sugars and polysaccharides), fruit juices, fats and oils, dairy products, emulsifiers, stabilizers, flavors, colorants, sour agents, pH adjuster, water, eggs, salt, and auxiliary ingredients to present flavors such as chocolate or matcha.

If the ice cream mixture is frozen, the water contained in it will produce ice crystals, usually 30 to 55 μm in size. In this specification, such ice crystals are distinguished from ice fragments.

The amount of the ice raw material mixture can be, for example, 20 to 90 mass %, 30 to 80 mass %, or 40 to 70 mass % based on the mass of the frozen snack.

The amount of solid components contained in the ice raw material mixture can be, for example, 15 to 70 mass %, 20 to 60 mass %, or 25 to 50 mass % based on the mass of the ice raw material mixture. Furthermore, the smaller the amount of solid components contained in the ice raw material mixture, the easier it is for solid-liquid separation to occur. Therefore, when the amount of solid components is small, for example, 15 to 40 mass %, 20 to 35 In the case of mass % or 25 to 30 mass %, it is easier to grasp the solid-liquid separation suppressing effect more clearly. On the other hand, the greater the amount of solid components contained in the ice raw material mixture, the less likely solid-liquid separation will occur. Therefore, when the amount of solid components is large, for example, 35 to 70 mass %, 40 ~65 mass%, or 45-60 mass%, the occurrence of solid-liquid separation can be further suppressed.

[Gelatin] The frozen snack of this embodiment contains gelatin. By using gelatin, solid-liquid separation can be suppressed. The type of gelatin is not particularly limited as long as it is suitable for consumption. Examples of the gelatin include gelatin derived from cow bones, cow hides, pig skins, or fish scales.

The amount of gelatin is preferably 0.14 mass% or more based on the mass of the frozen snack, more preferably 0.16 mass% or more, and further preferably 0.23 mass% or more. By using gelatin in the above-mentioned amount, solid-liquid separation can be further suppressed. The upper limit of the amount of gelatin is not particularly limited, but from the viewpoint of suppressing excessive viscosity increase, it can be set to 1.1% by mass, 0.9% by mass, 0.8% by mass, etc. based on the mass of the frozen snack.

The amount of gelatin is based on the mass of the ice raw material mixture, and is preferably 0.23 mass% or more, more preferably 0.31 mass% or more, further preferably 0.39 mass% or more, and particularly preferably 0.43 mass% or more. By using gelatin in the above-mentioned amount, solid-liquid separation can be further suppressed. The upper limit of the amount of gelatin is not particularly limited, but from the viewpoint of suppressing excessive viscosity increase, it can be set to 1.7% by mass, 1.6% by mass, 1.4% by mass, etc. based on the mass of the ice raw material mixture.

The frozen snacks of this embodiment may contain de-enzyme gellan gum in addition to gelatin, or may not contain de-enzyme gellan gum.

[ice shards] The frozen snack of this embodiment contains ice fragments. The so-called "ice fragments" in this manual refer to those added separately from the ice cream mixture and whose length is 0.06 mm or more. Ice fragments are different from ice crystals produced when the water in the ice cream mixture solidifies due to freezing.

The average length of the ice fragments is preferably 0.06 to 14 mm, more preferably 0.06 to 1.7 mm, and further preferably 0.06 to 1.0 mm. Moreover, the average length of the ice fragments may be, for example, 0.10 to 1.7 mm, 0.15 to 1.7 mm, 0.10 to 1.0 mm, or 0.15 to 1.0 mm. By making the average length of the ice fragments fall within the above range, a smooth mouthfeel and a refreshing feeling can be provided, and solid-liquid separation can be further suppressed.

The "length" of the ice fragments in this specification refers to the distance between the two points with the largest distance between any two points on the outer edge of the ice fragments photographed using an optical microscope or observed with the naked eye. The so-called "average length" of ice fragments in this manual refers to the average length of 100 randomly selected ice fragments.

Examples of the length distribution of ice fragments include the following: More than 80% of the total number of ice fragments are 0.06 to 14 mm in length; More than 90% of the total number of ice fragments are 0.06 to 14 mm in length; More than 80% of the total number of ice fragments are 0.06 to 1.7 mm in length; More than 90% of the total number of ice fragments are 0.06 to 1.7 mm in length; More than 80% of the total number of ice fragments are 0.06 to 1.0 mm in length; More than 90% of the total number of ice fragments are 0.06 to 1.0 mm in length; More than 80% of the total number of ice fragments are 0.10 to 1.7 mm in length; More than 90% of the total number of ice fragments are 0.10 to 1.7 mm in length; More than 80% of the total number of ice fragments are 0.15 to 1.7 mm in length; More than 90% of the total number of ice fragments are 0.15 to 1.7 mm in length; More than 80% of the total number of ice fragments are 0.10 to 1.0 mm in length; More than 90% of the total number of ice fragments are 0.10 to 1.0 mm in length; More than 80% of the total number of ice fragments are 0.15 to 1.0 mm in length; or More than 90% of the total number of ice fragments are 0.15 to 1.0 mm in length.

The amount of ice fragments is based on the mass of the frozen snack, and can be, for example, 10 to 80 mass %, 20 to 70 mass %, or 30 to 60 mass %. Furthermore, the greater the amount of ice fragments contained in the frozen snack, the easier it is for solid-liquid separation to occur. Therefore, when the amount of ice fragments is large, for example, 45 to 80 mass %, 50 to 75 mass %, or 55 to 70% by mass, it is easier to grasp the solid-liquid separation suppressing effect more clearly. On the other hand, the smaller the amount of ice fragments contained in the ice raw material mixture, the less likely solid-liquid separation will occur. Therefore, when the amount of ice fragments is small, for example, 10 to 50 mass %, 20 to 45 In the case of mass % or 30 to 40 mass %, the occurrence of solid-liquid separation can be further suppressed.

The amount of ice fragments with a length of 1.0 to 1.7 mm can be, for example, 0.1 to 20 mass%, 0.5 to 15 mass%, or 1 to 10 mass% based on the mass of the frozen snack.

＜How to make frozen snacks＞ One embodiment of the present invention relates to a method for manufacturing frozen snacks, which includes the step of freezing a mixture containing an ice raw material mixture, gelatin and ice fragments. More specifically, one embodiment of the present invention relates to a method for manufacturing frozen snacks, which includes the step of freezing a mixture containing an ice raw material mixture, gelatin, and ice fragments while maintaining the solid state of the ice fragments. . Details of the ice raw material mixture, gelatin, and ice fragments in this embodiment are as described in the column of the above <Frozen Desserts>.

＜Methods to suppress solid-liquid separation＞ One embodiment of the present invention relates to a method for suppressing solid-liquid separation of frozen snacks, which includes the step of freezing a mixture containing an ice raw material mixture, gelatin, and ice fragments. More specifically, one embodiment of the present invention relates to a method for suppressing solid-liquid separation of frozen snacks, which includes mixing a mixture containing an ice raw material mixture, gelatin, and ice fragments while maintaining the solid state of the ice fragments. Follow the freezing steps. Details of the ice raw material mixture, gelatin, and ice fragments in this embodiment are as described in the column of the above <Frozen Desserts>. [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.

＜Manufacture of frozen snacks＞ Manufacture of two types of ice raw materials with a solid content of 50% by mass or 28% by mass, including sugar, concentrated fruit juice, fats and oils, skim milk powder, emulsifiers, stabilizers, flavors, colorants, sour agents, pH adjusters, and water. mixture. The ice raw material mixture, ice chips, and gelatin were mixed at the ratios shown in Tables 1 and 2, and frozen to produce frozen snacks. In addition, as the gelatin, Uniagar GL-F manufactured by Xudong Chemical Industry Co., Ltd. was used. In addition, as ice fragments, those with an average length of 0.2 mm were used.

<Evaluation of solid-liquid separation inhibition> The above-mentioned frozen snacks placed in the cup are placed at room temperature for 90 minutes, and the distance from the bottom of the cup to the separation surface where solid-liquid separation occurs is measured. The shorter this distance means, the more solid-liquid separation is suppressed. A photograph of the frozen snack in which solid-liquid separation occurred is shown in Figure 1 for reference.

From Table 1, the effect of the presence or absence of gelatin on frozen snacks using an ice raw material mixture with a solid content of 50% by mass was confirmed. The results confirmed that solid-liquid separation was suppressed by adding gelatin.

From Table 2, the effect of the presence or absence of gelatin and the amount of ingredients on frozen snacks using an ice raw material mixture with a solid content of 28% by mass was confirmed. As a result, it was found that by reducing the amount of ice fragments, the effect of inhibiting solid-liquid separation is improved (Examples 2 to 4). Furthermore, it was found that by increasing the amount of gelatin, the inhibitory effect of solid-liquid separation is improved (Examples 2, 5 and 6). Furthermore, it was found that the smaller the solid content of the ice raw material mixture, the easier solid-liquid separation occurs (Comparative Examples 1 and 2).

[Table 1] Comparative example 1 Example 1 Ice raw material mixture (solid content 50% by mass) (parts by mass) 60 60 Ice fragments (parts by mass) 40 40 Gelatin (mass % relative to ice raw material mixture) - 0.47 Gelatin (mass % relative to frozen snacks) - 0.28 <Separation suppression effect> Distance from bottom surface to separation surface (mm) 17 not separated

[Table 2] Comparative example 2 Example 2 Example 3 Example 4 Example 5 Example 6 Ice raw material mixture (solid content 28% by mass) (parts by mass) 60 60 40 70 60 60 Ice fragments (parts by mass) 40 40 60 30 40 40 Gelatin (mass % relative to ice raw material mixture) - 0.47 0.47 0.47 0.31 0.23 Gelatin (mass % relative to frozen snacks) - 0.28 0.19 0.33 0.19 0.14 <Separation suppression effect> Distance from bottom surface to separation surface (mm) 43 not separated 27 not separated 16 18

Figure 1 shows a photograph of a frozen snack in which solid-liquid separation has occurred.

Claims (7)

A frozen snack containing: Ice raw material mixture, Gelatin, and Ice fragments. The frozen snack of claim 1, wherein the amount of gelatin relative to the frozen snack is 0.14% by mass or more. The frozen snack of claim 1 or 2, wherein the amount of gelatin relative to the ice raw material mixture is 0.23% by mass or more. The frozen snack according to any one of claims 1 to 3, wherein the average length of the ice fragments is 0.06 to 14 mm. The frozen snack according to any one of claims 1 to 4, wherein a recess for containing liquid is formed on the surface of the frozen snack. A method of manufacturing frozen snacks, which includes the step of freezing a mixture containing ice raw material mixture, gelatin and ice fragments. A method for inhibiting solid-liquid separation of frozen snacks, which includes the step of freezing a mixture containing an ice raw material mixture, gelatin and ice fragments.