WO2021054060A1 - Frozen dessert and method for producing frozen dessert - Google Patents

Frozen dessert and method for producing frozen dessert Download PDF

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Publication number
WO2021054060A1
WO2021054060A1 PCT/JP2020/031927 JP2020031927W WO2021054060A1 WO 2021054060 A1 WO2021054060 A1 WO 2021054060A1 JP 2020031927 W JP2020031927 W JP 2020031927W WO 2021054060 A1 WO2021054060 A1 WO 2021054060A1
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Prior art keywords
frozen dessert
oil
base material
fat
fat composition
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PCT/JP2020/031927
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French (fr)
Japanese (ja)
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央往 工藤
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森永乳業株式会社
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Application filed by 森永乳業株式会社 filed Critical 森永乳業株式会社
Priority to JP2021546560A priority Critical patent/JP7326456B2/en
Publication of WO2021054060A1 publication Critical patent/WO2021054060A1/en
Priority to JP2023073943A priority patent/JP7516609B2/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/48—Composite products, e.g. layered, laminated, coated, filled

Definitions

  • This technology relates to frozen desserts and methods for producing frozen desserts. More specifically, the present invention relates to a frozen dessert containing a frozen dessert base material and an oil / fat composition having specific physical characteristics, and a method for producing the frozen dessert.
  • Frozen desserts have been one of the popular products for a long time. Among them, there are frozen desserts containing other foods inside the frozen dessert base material, which are attracting a great deal of attention as highly marketable products.
  • Patent Document 1 discloses a method for producing a frozen dessert in which a thin chocolate layer is formed.
  • Patent Document 2 discloses a frozen dessert containing a structured soybean protein impregnated with an oily food such as chocolate.
  • the main purpose of this technology is to provide a frozen dessert that can prevent the oil and fat composition from flowing out from the frozen dessert base material.
  • the present technology provides a frozen dessert containing a frozen dessert base material and an oil / fat composition having a shear viscosity at 30 ° C. of 1.4 Pa ⁇ s or less and a shear viscosity at 20 ° C. of 4 Pa ⁇ s or more.
  • the frozen dessert base material may have a substantially cylindrical shape.
  • the oil / fat composition may be exposed at least in one place only on the surface of the upper surface and / or the lower surface of the substantially cylindrical shape.
  • the total volume of the fat and oil composition continuous from the exposed fat and oil composition portion may be 0.1 mL or more.
  • at least a part of the upper surface and the lower surface may be covered with the edible plate-like body.
  • the present technology is a method for producing a frozen dessert containing a frozen dessert base material and an oil / fat composition, wherein the shear viscosity at 30 ° C. is 1.4 Pa ⁇ s or less with respect to a semi-solid frozen dessert base material.
  • a step A for filling a fat and oil composition having a shear viscosity at 20 ° C. of 4 Pa ⁇ s or more, and a step B for freezing the semi-solid frozen dessert base material filled with the fat and oil composition. Provide a manufacturing method.
  • the frozen dessert base material has a substantially cylindrical shape, and before step A, step C in which an edible plate-like body is arranged on the bottom surface of the semi-solid frozen dessert base material, and step A. Later, a step D of arranging the edible plate-like body on the upper surface of the semi-solid frozen dessert base material filled with the oil / fat composition may be further included.
  • the present technology it is possible to provide a frozen dessert capable of suppressing the oil and fat composition from flowing out from the frozen dessert base material. It should be noted that the effect of the present technology is not necessarily limited to the effect described here, and may be any effect described in the present specification.
  • FIG. 1 of the form of the frozen dessert which concerns on this technique.
  • FIGS. 1 and 2 of the form of the frozen dessert which concerns on this technique.
  • Frozen dessert This technology provides a frozen dessert that can prevent the oil and fat composition from flowing out from the frozen dessert base material in the manufacturing process by focusing on the shear viscosity of the oil and fat composition at a specific temperature among the physical properties of the oil and fat composition. it can.
  • the form of the frozen dessert according to the present technology is preferably a form in which the oil / fat composition is filled in the frozen dessert base material, and more preferably a part of the oil / fat composition is embedded in the frozen dessert base material. Further, it is more preferable that the frozen dessert base material has a substantially cylindrical shape, and as shown in FIG. 1, at least one oil / fat composition is exposed only on the surface of the upper surface and / or the bottom surface of the substantially cylindrical shape. It is more preferably in the form.
  • the frozen dessert according to the present technology can prevent the oil and fat composition from flowing out from the frozen dessert base material from the surface of the upper surface or the bottom surface, particularly in the case of the form shown in FIG. In the present technology, when the frozen dessert base material has a substantially cylindrical shape, the frozen dessert base material may have holes for filling the oil / fat composition.
  • the total volume of the fat and oil composition continuous from the exposed fat and oil composition portion may be 0.1 mL or more.
  • the oil / fat composition is preferably filled or inserted into the frozen dessert base material with holes from the upper surface and / or the bottom surface of the frozen dessert base material.
  • the oil and fat composition may be filled in only one place as shown in FIG. 1, or may be filled in two or more places as shown in FIG. In the present technology, even in the form shown in FIG.
  • the total volume of the oil and fat composition at each of the portions 12a to 12f can be 0.1 mL or more.
  • the "one place” here is a fat and oil composition portion continuous from the exposed fat and oil composition portion, and when the oil and fat composition portion exposed inside the frozen dessert base material portion is connected, it is exposed. Even if there are multiple places, there is only one place. That is, one cohesive oil / fat composition portion including the portion exposed on the surface of the frozen dessert base material is defined as one location.
  • the lower limit of the total volume of the fat and oil composition continuous from the exposed fat and oil composition portion is preferably 0.1 mL or more, more preferably 0.5 mL or more, and further preferably 1. It is 0 mL or more, and particularly preferably 1.5 mL or more.
  • the upper limit of the total volume of the fat and oil composition continuous from the exposed fat and oil composition portion is preferably 10.0 mL or less, more preferably 5.0 mL or less.
  • FIG. 3 is a schematic diagram showing an example different from FIGS. 1 and 2 in the form of the frozen dessert according to the present technology.
  • the frozen dessert according to the present technology may have at least a part of the upper surface and the lower surface covered with an edible plate-like body.
  • the entire upper surface and the bottom surface, at least a part of the side surface, and the entire side surface may be covered with an edible plate-like body.
  • Frozen dessert base material ⁇ Type of frozen dessert base material>
  • the frozen dessert base material is a ministerial ordinance concerning the component standards of milk and dairy products (Ministry of Health and Welfare Ordinance No. 52, December 27, 1952. Hereinafter referred to as "milk ministerial ordinance”. Ice creams and sherbets specified in.), Eye scan days specified in “Standards for Food Additives, etc.”, frozen desserts such as shaved ice and shavings, frozen yogurt, etc. can be used.
  • Ice creams are those obtained by processing milk or foods produced from these as raw materials, or freezing those made as the main raw material, and containing 3.0% or more of milk solids according to the Ordinance of the Ministry of Milk, etc. ( (Excluding fermented milk). Ice creams are classified into three types, ice cream, ice milk, and lacto ice, according to the amount of milk solids and milk fat contained.
  • Frozen yogurt is classified as “fermented milk” by type according to the Ordinance of the Ministry of Milk, etc., and "milk or milk containing non-fat milk solids equal to or higher than this is fermented with lactic acid bacteria or yeast to make it paste-like or liquid. It means things or frozen things.
  • the component standard is defined as "non-fat milk solid content of 8.0% or more, number of lactic acid bacteria or yeast number of 10 million / ml or more".
  • frozen dessert base material used in this technology ice cream, ice milk, or lacto ice is preferable.
  • ice cream, ice milk, or lacto ice is preferable.
  • the frozen dessert according to the present technology when these are used as the frozen dessert base material, it is possible to suppress the oil and fat composition from flowing out from the frozen dessert base material.
  • overrun value (capacity standard) of the frozen dessert base material used in the present technology is not particularly limited, but is preferably 10% to 110%.
  • overrun means the percentage of the aerated air amount with respect to the volume of a raw material mixture. For example, it means that the frozen dessert base material having 100% overrun contains the same volume of air as the raw material mixture.
  • the viscosity of the frozen dessert base material used in the present technology is not particularly limited, but the viscosity of the raw material mixture at 5 ° C. is preferably 50 mPa ⁇ s to 500 mPa ⁇ s.
  • the method for measuring the viscosity is not particularly limited, and for example, using a B-type viscometer, the rotation speed is 60 rpm, and the rotor No. As 2, measure at 5 ° C.
  • ⁇ Raw material for frozen dessert base examples include fats and oils, dairy raw materials, sugars, sweeteners, stabilizers, emulsifiers, vegetable juices, thickeners, and pH adjustments that are usually used in producing cold confectionery base materials.
  • Colorants such as agents, eggs, pigments, flavors, acidity agents, flavor raw materials, starch, salt, water, and other materials can be appropriately selected and used.
  • the "fat and oil” means animal fats and oils, vegetable fats and oils, processed fats and oils thereof, and the like, and one or a combination of two or more of these may be used.
  • animal fats and oils include milk fats such as milk fats, beef tallows, lards, and fish oils.
  • vegetable oils and fats include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, palm oil, palm kernel oil, shea butter, monkey oil, and coconut oil.
  • processed fats and oils obtained by processing vegetable fats and oils and / or animal fats and oils by hydrogenation or the like include margarine and shortening.
  • dairy raw materials include raw milk, skim milk, skim milk concentrate, whole milk powder, skim milk powder, cream, butter, butter oil, cheese containing cream cheese, concentrated milk, unsweetened milk, sugar-free skim milk, sweetened milk, and so on.
  • dairy raw materials include raw milk, skim milk, skim milk concentrate, whole milk powder, skim milk powder, cream, butter, butter oil, cheese containing cream cheese, concentrated milk, unsweetened milk, sugar-free skim milk, sweetened milk, and so on.
  • dairy raw materials include raw milk, skim milk, skim milk concentrate, whole milk powder, skim milk powder, cream, butter, butter oil, cheese containing cream cheese, concentrated milk, unsweetened milk, sugar-free skim milk, sweetened milk, and so on.
  • cream powder whey powder, butter milk powder, sweetened milk powder, fermented milk, fermented milk powder, and block milk. In the present technology, these may be used alone or in combination of two or more.
  • sweetener means a raw material for imparting sweetness to a frozen dessert base material, and is a concept including sugars and raw materials for imparting sweetness other than sugars.
  • sweeteners include sugars such as white sugar, granulated sugar, warm sugar, and brown sugar; high fructose corn syrup, powdered candy, sugar mixed isomerized sugar, isomerized sugar, lactose, glucose, malt sugar, fructose, and converted sugar.
  • Reduced malt water candy honey, trehalose, palatinose, D-xylose and other sugars; xylitol, sorbitol, multirole, erythritol and other sugar alcohols;
  • high-sweetness sweeteners such as neotame and stebioside contained in stevia extract. In the present technology, these may be used alone or in combination of two or more.
  • Stabilizers include, for example, gelatin, pectin, carboxymethyl cellulose, guar gum, locust bean gum, tamarind gum, carrageenan, microcrystalline cellulose, arabic gum, carrageenan, xanthan gum, tara gum, gellan gum, native gellan gum, macrohomopsyl gum, agar. , Alginic acids such as alginic acid and alginate; and soybean polysaccharides. In the present technology, these may be used alone or in combination of two or more.
  • emulsifier examples include glycerin fatty acid esters, sugar fatty acid esters (sugar esters), sorbitan fatty acid esters, propylene glycol fatty acid esters, glycerin fatty acid esters, organic acid monoglycerides such as lecithin, citric acid or lactic acid, and organic acids. Examples include diglycerides. In the present technology, these may be used alone or in combination of two or more.
  • the frozen dessert base material used in the present technology may contain other materials as long as the effects of the present technology are not impaired.
  • beans including sweets such as sweets, sweets, black beans, and chick beans; nuts such as peanuts, almonds, pistachios, and hazelnuts; wheat flour such as cookies, biscuits, crunches, wafers, castella, and macaroons.
  • Baked confectionery including baked confectionery made from corn flakes and corn flakes; rice confectionery made from rice such as rice cake; sugar confectionery containing sugar confectionery such as candy and marshmallow; Fruits including dried fruits and cut fruits; vegetables including root vegetables such as sweets. In the present technology, these may be used alone or in combination of two or more.
  • Oil and fat composition ⁇ curing temperature and shear viscosity> The oil and fat composition used in the present technology has a shear viscosity of 1.4 Pa ⁇ s or less at 30 ° C. and a shear viscosity of 4 Pa ⁇ s or more at 20 ° C.
  • the shear viscosity of the oil / fat composition at 20 ° C. and 30 ° C. within the above-mentioned specific range, it is possible to prevent the oil / fat composition from flowing out from the frozen dessert base material in the manufacturing process.
  • the shear viscosity can be measured based on a conventionally known method, for example, using a viscosity measuring device. Specifically, a viscosity measuring device is used to adjust the temperature of the oil / fat composition to 60 ° C. Next, an appropriate amount of the oil / fat composition is set on the jig CP50 ( ⁇ 50 mm cone plate). Shearing was performed under the conditions of measurement GAP (mm): 0.095 mm and shear rate (1 / s): 10, and the temperature of the fat and oil composition was lowered from 60 ° C. to 0 ° C. over 750 seconds every 3 seconds (0). .Measure the shear viscosity (Pa ⁇ s) at every 2 to 0.3 ° C.
  • the shear viscosity of the fat and oil composition can be controlled based on a conventionally known method.
  • the fatty acid composition, the cacao component content, the water content, the lactose content, or the content of other insoluble substances in the fat and oil composition is appropriately changed.
  • the curing temperature of the fat and oil composition used in the present technology is preferably in the range of 20 to 30 ° C, more preferably in the range of 20 to 25 ° C.
  • the curing temperature of the fat and oil composition is, for example, in steps of 0.2 to 0.3 ° C. in the process of lowering the temperature from 60 ° C. to 0 ° C. when the above-mentioned method for measuring shear viscosity is performed.
  • the shear viscosity is measured with and the rate of change at the measurement point becomes ⁇ 3.5 (Pa ⁇ s / ° C.) or less for the first two consecutive times, it can be defined as the drop temperature.
  • the curing temperature of the fat and oil composition can be controlled based on a conventionally known method.
  • the fatty acid composition is appropriately changed.
  • the maximum hardness of the fat and oil composition used in the present technology is preferably 44 to 56 g. As a result, although the oil / fat composition does not easily flow out from the frozen dessert base material, it is not too hard and an appropriate texture can be imparted.
  • the hardness can be measured based on a conventionally known method, for example, it can be measured using a rheometer.
  • the fat and oil composition used in the present invention contains fat and oil as a main raw material. Specifically, the fat and oil is contained in an amount of 20% by mass or more, preferably 30% by mass or more, and more preferably 40% by mass or more with respect to the entire fat and oil composition.
  • the raw material fats and oils include fats and oils usually used when producing a frozen dessert base material. Since the fats and oils are the same as those described above, the description thereof is omitted here.
  • Examples of the oil / fat composition used in the present technology include chocolates, processed butter products, processed vegetable oils and fats, and the like.
  • Chocolates include chocolate, semi-chocolate, chocolate confectionery, and chocolate-based foods.
  • chocolate-using foods include chocolate spread A, chocolate spread B, chocolate syrup, chocolate flower paste, and chocolate coating.
  • chocolates are particularly preferable, and among chocolates, chocolate-based foods are more preferable.
  • chocolate coaching is particularly preferable.
  • raw materials for the fats and oils composition used in the present technology include, for example, fats and oils, dairy raw materials, sugars, sweeteners, stabilizers, emulsifiers, vegetable juices, which are usually used for producing cold confectionery base materials or fat and oil compositions.
  • Thickeners, pH adjusters, colorants such as eggs and pigments, flavors, acidulants, flavor raw materials, starch, salt, water and other materials can be appropriately selected and used. Since these are the same as those described above, their description is omitted here.
  • the form of the edible plate-like body used in this technique is not particularly limited as long as it is a plate-like body, and is, for example, a polygon such as a triangle or a quadrangle, a star shape, a circular shape, or an elliptical shape. It may be in the form of a recessed shape or a shape having a hole in a part thereof.
  • the edible plate-like body used in the present technology is not particularly limited, and examples thereof include biscuits, waffles, pies, tarts, taco skins, crepe skins, and choux pastries including the concepts of wafers, castella, cookies, and sables. Further, these may be coated with various powders such as chocolate, semi-chocolate, soybean flour and sugar powder. Among these, biscuits are particularly preferable as the edible plate-like body used in the present technology.
  • the production method according to this technology is a method for producing a frozen dessert containing a frozen dessert base material and an oil / fat composition, and has a shear viscosity of 1.4 Pa ⁇ s at 30 ° C. with respect to a semi-solid frozen dessert base material.
  • step B for freezing the semi-solid frozen dessert base material filled with the fat and oil composition including.
  • other steps such as steps C to F and a fat and oil composition manufacturing step may be performed.
  • Step A a semi-solid frozen dessert base material is filled with an oil / fat composition having a shear viscosity at 30 ° C. of 1.4 Pa ⁇ s or less and a shear viscosity at 20 ° C. of 4 Pa ⁇ s or more. Since the frozen dessert base material and the oil / fat composition are the same as those described above, the description thereof is omitted here.
  • a desired amount of the oil / fat composition whose temperature has been adjusted to be equal to or higher than the melting point of the oil / fat composition is filled.
  • the number of filling points for the frozen dessert base material may be at least one or more.
  • the desired amount referred to here is, for example, an amount such that the total volume of the fat and oil composition continuous from the exposed fat and oil composition portion is 0.1 mL or more.
  • the oil / fat composition may be filled in only one place in the center of the upper surface of the frozen dessert base material, or may be filled in several places along the circumference.
  • the oil and fat composition can be filled by using a nozzle of a filling machine or the like. As the nozzle, one that is usually used when filling a container with a liquid raw material in the food field can be used.
  • Step B the semi-solid frozen dessert base material filled with the oil / fat composition is frozen. Specifically, after step A, the mixture is cooled within 3 minutes (preferably within 1 minute) for 20 minutes or more in a temperature range of ⁇ 20 ° C. or lower.
  • Step C In the manufacturing method according to the present technology, when the frozen dessert base material has a substantially cylindrical shape, a step C of arranging an edible plate-like body on the bottom surface of the semi-solid frozen dessert base material before step A, if necessary. May be further performed.
  • an edible plate-like body such as a biscuit is placed on the bottom surface of a semi-solid frozen dessert base material whose temperature has been adjusted to a constant temperature by an apparatus usually used in the food field.
  • Step D In the production method according to the present technology, when the frozen dessert base material has a substantially cylindrical shape, an edible plate-like body is arranged on the upper surface of the semi-solid frozen dessert base material filled with the oil and fat composition after step A. Step D may be further performed.
  • an edible plate-like body such as a biscuit is arranged on the upper surface of a semi-solid frozen dessert base material filled with the oil / fat composition by an apparatus usually used in the food field.
  • a sandwich-type frozen dessert so-called frozen dessert
  • a step E for manufacturing a frozen dessert base material may be further performed before the step A, if necessary.
  • the frozen dessert base material can be produced based on a conventionally known method. For example, each raw material is mixed and dissolved to prepare a raw material mixed solution. Then, if necessary, it is filtered, homogenized, sterilized, and then cooled and aged. The raw material mixture that has been aged is put into a continuous freezer for freezing. “Aging” is to crystallize the fat globules in the raw material mixture to stabilize the emulsified film, and aging tends to stabilize the physical properties of the emulsified state of the raw material mixture. Further, the "continuous freezer” refers to a freezer that continuously cools and stirs.
  • freezezing means cooling the raw material mixture and at the same time mixing an appropriate amount of air to disperse bubbles and ice particles in the emulsion. By freezing the raw material mixture, a semi-frozen liquid having appropriate air and fine ice crystals can be obtained.
  • the frozen dessert base material may be filled in the mold and molded.
  • the mold various materials such as metal, plastic, and paper can be used.
  • the substantially cylindrical shape may have holes for filling the oil / fat composition in step A.
  • the oil and fat composition can be produced based on a conventionally known method. For example, each raw material is mixed and dissolved to prepare a raw material mixed solution, and if necessary, treatments such as filtration, homogenization, and sterilization are performed. ..
  • step F for packaging the obtained frozen dessert may be further performed, if necessary. Specifically, it can be packaged in any form by a method usually used in the food field, such as pillow packaging using a plastic film or paper, or packaging in a paper box.
  • a frozen dessert was prepared by the following steps.
  • Step E According to the formulation of the frozen dessert base material shown in Table 1 below, each raw material was put into dissolved water and then heated to 85 ° C. to dissolve the raw material and held for 10 minutes. The obtained solution was stirred with a stirrer ROBOMIX (manufactured by Primix Corporation) at 8000 rpm for 2 minutes to pre-emulsify. Next, using a homogenizer (manufactured by Sanmaru Kikai Kogyo Co., Ltd.), the solution obtained at 75 ° C. at the second stage: 5 MPa and total pressure: 15 MPa was homogenized, cooled to 10 ° C. or lower, and mixed with raw materials. Obtained liquid.
  • a homogenizer manufactured by Sanmaru Kikai Kogyo Co., Ltd.
  • the obtained raw material mixture was frozen with a Danyan soft serve ice cream freezer SF-2 (manufactured by Mitsubishi Heavy Industries, Ltd.) to set an overrun value of 105%, and then the temperature was adjusted to -5 ° C and molded into a substantially cylindrical shape. Then, it was cooled at -25 ° C.
  • Step C Biscuits were placed on the bottom surface of a substantially cylindrical and semi-solid frozen dessert base material.
  • Step A A cylindrical hole was made in the center of the upper surface of a substantially cylindrical and semi-solid frozen dessert base material having biscuits arranged on the bottom surface with a cork borer, and the temperature was adjusted by storing at ⁇ 10 ° C. for 10 hours or more. After the temperature was adjusted, the temperature was lowered to room temperature (25 ° C.) and the temperature was adjusted to ⁇ 8 ° C. Next, the oil and fat composition No. 2 shown in Table 2 of Production Example 2 described later, in which the temperature was adjusted to 40 ° C. in the cylindrical hole. 1 (chocolate coaching) was poured so that the total volume of the fat and oil composition continuous from the fat and oil composition portion exposed from one place on the upper surface of the semi-solid frozen dessert base material was 2.5 ⁇ 0.5 mL. ..
  • Step D An edible plate-like body was placed on the upper surface of the semi-solid frozen dessert base material filled with the fat and oil composition used in the present technology.
  • Step B The semi-solid frozen dessert base material filled with each fat composition was rapidly frozen in a curing tunnel at ⁇ 35 ° C. for 30 to 60 minutes.
  • Step F Immediately after quick freezing, it was pillow-wrapped with a plastic film to obtain a frozen dessert base material and a frozen dessert composed of the above oil and fat composition.
  • a frozen dessert was prepared by the following steps.
  • Step E A raw material mixed solution was obtained by the same method as in Production Example 1 described above.
  • the obtained raw material mixture was frozen with a Danyan soft serve ice cream freezer SF-2 (manufactured by Mitsubishi Heavy Industries, Ltd.) to give an overrun value of 105%.
  • the temperature was adjusted to ⁇ 5 ° C., formed into a substantially cylindrical shape, and cooled to ⁇ 25 ° C.
  • Step A A cylindrical hole (inner diameter: ⁇ 11 mm, depth: 31 mm) was made in the center of the upper surface of the semi-solid frozen dessert base material with a cork borer, and the temperature was adjusted by storing at ⁇ 10 ° C. for 10 hours or more. After the temperature was adjusted, the temperature was lowered to room temperature (25 ° C.) and the temperature was adjusted to ⁇ 8 ° C. Next, in the cylindrical hole, each oil / fat composition (chocolate coaching) shown in Table 2 below, whose temperature was adjusted to 40 ° C. (60 ° C. for hydrogenated oil), was placed in one place on the upper surface of the semi-solid frozen dessert base material. The oil and fat composition was poured so that the total volume of the oil and fat composition continuous from the oil and fat composition portion exposed from the above was 2.5 ⁇ 0.5 mL.
  • Shear viscosity was measured using a viscosity measuring device MCR301 (manufactured by Anton Paar GmbH). The temperature of each oil / fat composition was adjusted to 60 ° C. Next, an appropriate amount of each oil / fat composition was set on the jig CP50 ( ⁇ 50 mm cone plate). Shearing was performed under the conditions of measurement GAP (mm): 0.095 mm and shear rate (1 / s): 10, and the temperature of each fat and oil composition was lowered from 60 ° C. to 0 ° C. over 750 seconds every 3 seconds ( The shear viscosity (Pa ⁇ s) was measured at 0.2 to 0.3 ° C.).
  • the shear viscosity is measured in steps of 0.2 to 0.3 ° C, and the rate of change at the measurement points is -3.5 (Pa ⁇ s /) for the first two consecutive times.
  • the time when the temperature became lower than the temperature was defined as the curing temperature.
  • the relationship between the shear viscosity and the temperature of each oil / fat composition is shown in FIG.
  • each oil / fat composition was adjusted to 40 ° C. (60 ° C. for hydrogenated oil). It was poured into a mold having a diameter of ⁇ 56 mm and a thickness of 4 mm and solidified at ⁇ 20 ° C. Each oil / fat composition was taken out from the mold and used as a disk-shaped sample (see A in FIG. 5). The hardness of each fat and oil composition was measured using a rheometer RheoPlus Compac100-II (manufactured by Sun Electronics Co., Ltd.). Two 15 mm height supports were installed at a distance of 30 mm, and each oil and fat composition was placed on the upper center thereof.
  • Diameter ⁇ 3 mm, using a stainless steel cylindrical jig, pushed into the center of each oil and fat composition at a speed of 80 mm / min (see B in FIG. 5).
  • the point where the jig came into contact with each oil / fat composition was set as a reference point (0 mm), and the jig was pushed in to 5 mm.
  • a graph was created with the hardness (g) and the piercing depth (mm) measured by the rheometer, and the maximum value of the hardness (g) was recorded (see, for example, C (in the case of oil / fat composition No. 2) in FIG. 5). ..
  • Step B The semi-solid frozen dessert base material filled with each fat composition was rapidly frozen in a curing tunnel at ⁇ 35 ° C. for 30 to 60 minutes.
  • evaluation criteria were as follows. ⁇ : The residual ratio C is 85% or more. X: The residual ratio C is less than 85%.
  • Test results The test results are shown in Table 3 below.
  • the residual ratio was 85% or more, and it was found that the oil / fat composition was unlikely to spill from the frozen dessert base material in the manufacturing process.
  • the residual ratio was less than 85%, and it was found that the oil and fat composition easily flowed out from the frozen dessert base material. Therefore, from the above test results, in a frozen dessert containing a frozen dessert base material and an oil / fat composition having a shear viscosity at 30 ° C. of 1.4 Pa ⁇ s or less and a shear viscosity at 20 ° C. of 4 Pa ⁇ s or more. , The oil and fat composition can be suppressed from flowing out from the frozen dessert base material.
  • Frozen dessert 11 Frozen dessert base material 12, 12a to 12f: Oil and fat composition 13: Edible plate-like body

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  • Confectionery (AREA)

Abstract

The present invention aims to provide a frozen dessert that can inhibit an oil and fat composition from flowing out from a frozen dessert base material.　Provided is a frozen dessert including: a frozen dessert base material; and an oil and fat composition having a shear viscosity of no more than 1.4 Pa·s at 30°C and a shear viscosity of at least 4 Pa·s at 20°C. Also provided is a method for producing a frozen dessert including a frozen dessert base material and an oil and fat composition, said method including: a step A in which an oil and fat composition having shear viscosity of no more than 1.4 Pa·s at 30°C and a shear viscosity of at least 4 Pa·s at 20°C is filled into a semi-solid frozen dessert base material; and a step B in which the semi-solid frozen dessert base material into which the oil and fat composition has been filled is frozen.

Description

冷菓及び冷菓の製造方法Frozen dessert and manufacturing method of frozen dessert
　本技術は、冷菓及び冷菓の製造方法に関する。より詳しくは、冷菓基材と、特定の物性を有する油脂組成物と、を含む冷菓及びその製造方法に関する。 This technology relates to frozen desserts and methods for producing frozen desserts. More specifically, the present invention relates to a frozen dessert containing a frozen dessert base material and an oil / fat composition having specific physical characteristics, and a method for producing the frozen dessert.
　冷菓は、長きにわたる人気商品の一つである。中には、冷菓基材の内部に他の食品等を含む冷菓などもあり、市場性の高い商品として非常に注目を集めている。 Frozen desserts have been one of the popular products for a long time. Among them, there are frozen desserts containing other foods inside the frozen dessert base material, which are attracting a great deal of attention as highly marketable products.
　特許文献１には、内部に薄いチョコレート層が形成されている冷菓の製法が開示されている。特許文献２には、チョコレート等の油性食品を含浸させた組織状大豆蛋白質を内部に含む冷菓が開示されている。 Patent Document 1 discloses a method for producing a frozen dessert in which a thin chocolate layer is formed. Patent Document 2 discloses a frozen dessert containing a structured soybean protein impregnated with an oily food such as chocolate.
特開平１－１２４３５４号公報Japanese Unexamined Patent Publication No. 1-124354 特開２０１５－１１２０３４号公報Japanese Unexamined Patent Publication No. 2015-112034
　しかしながら、冷菓基材と油脂組成物とを含む冷菓において、冷菓基材に油脂組成物を充填した際に、その充填部分から油脂組成物が流出する問題があった。このような問題は、製造上での歩留まりの悪化や、最終製品である冷菓の外観不良にも影響を与える。 However, in a frozen dessert containing a frozen dessert base material and an oil / fat composition, when the frozen dessert base material is filled with the oil / fat composition, there is a problem that the oil / fat composition flows out from the filled portion. Such problems also affect the deterioration of the manufacturing yield and the poor appearance of the final product, the frozen dessert.
　本技術では、油脂組成物が冷菓基材から流出することを抑制できる冷菓を提供することを主目的とする。 The main purpose of this technology is to provide a frozen dessert that can prevent the oil and fat composition from flowing out from the frozen dessert base material.
　本願発明者は、鋭意検討を行った結果、油脂組成物の物性に着目することで、油脂組成物が冷菓基材から流出することを抑制できる冷菓を提供できることを見出し、本技術を完成させるに至った。 As a result of diligent studies, the inventor of the present application has found that by paying attention to the physical properties of the oil and fat composition, it is possible to provide a frozen dessert capable of suppressing the outflow of the oil and fat composition from the frozen dessert base material, and to complete the present technology. I arrived.
　本技術では、冷菓基材と、３０℃におけるせん断粘度が１．４Ｐａ・ｓ以下であり、かつ、２０℃におけるせん断粘度が４Ｐａ・ｓ以上である油脂組成物と、を含む冷菓を提供する。
　本技術に係る冷菓において、前記冷菓基材は、略円柱形状であってもよい。この場合、前記略円柱形状の上面及び／又は底面の表面にのみ、少なくとも一ヶ所前記油脂組成物が表出していてもよい。また、この場合、表出した前記油脂組成物部分から連続した油脂組成物の総体積が、０．１ｍＬ以上であってもよい。更に、この場合、可食性板状体により上面及び底面の少なくとも一部が覆われていてもよい。 The present technology provides a frozen dessert containing a frozen dessert base material and an oil / fat composition having a shear viscosity at 30 ° C. of 1.4 Pa · s or less and a shear viscosity at 20 ° C. of 4 Pa · s or more.
In the frozen dessert according to the present technology, the frozen dessert base material may have a substantially cylindrical shape. In this case, the oil / fat composition may be exposed at least in one place only on the surface of the upper surface and / or the lower surface of the substantially cylindrical shape. Further, in this case, the total volume of the fat and oil composition continuous from the exposed fat and oil composition portion may be 0.1 mL or more. Further, in this case, at least a part of the upper surface and the lower surface may be covered with the edible plate-like body.
　また、本技術では、冷菓基材と油脂組成物とを含む冷菓の製造方法であって、半固体の冷菓基材に対して、３０℃におけるせん断粘度が１．４Ｐａ・ｓ以下であり、かつ、２０℃におけるせん断粘度が４Ｐａ・ｓ以上である油脂組成物を充填する工程Ａと、前記油脂組成物が充填された前記半固体の冷菓基材を凍結させる工程Ｂと、を含む、冷菓の製造方法を提供する。
　本技術に係る製造方法において、前記冷菓基材は、略円柱形状であり、工程Ａの前に、半固体の冷菓基材の底面に可食性板状体を配置する工程Ｃと、工程Ａの後に、前記油脂組成物が充填された前記半固体の冷菓基材の上面に可食性板状体を配置する工程Ｄと、を更に含んでいてもよい。 Further, the present technology is a method for producing a frozen dessert containing a frozen dessert base material and an oil / fat composition, wherein the shear viscosity at 30 ° C. is 1.4 Pa · s or less with respect to a semi-solid frozen dessert base material. A step A for filling a fat and oil composition having a shear viscosity at 20 ° C. of 4 Pa · s or more, and a step B for freezing the semi-solid frozen dessert base material filled with the fat and oil composition. Provide a manufacturing method.
In the manufacturing method according to the present technology, the frozen dessert base material has a substantially cylindrical shape, and before step A, step C in which an edible plate-like body is arranged on the bottom surface of the semi-solid frozen dessert base material, and step A. Later, a step D of arranging the edible plate-like body on the upper surface of the semi-solid frozen dessert base material filled with the oil / fat composition may be further included.
　本技術によれば、油脂組成物が冷菓基材から流出することを抑制できる冷菓を提供することができる。
　なお、本技術の効果は、ここに記載された効果に必ずしも限定されるものではなく、本明細書中に記載されたいずれかの効果であってもよい。 According to the present technology, it is possible to provide a frozen dessert capable of suppressing the oil and fat composition from flowing out from the frozen dessert base material.
It should be noted that the effect of the present technology is not necessarily limited to the effect described here, and may be any effect described in the present specification.
本技術に係る冷菓の形態の一例を示す模式図である。It is a schematic diagram which shows an example of the form of the frozen dessert which concerns on this technique. 本技術に係る冷菓の形態の図１とは異なる例を示す模式図である。It is a schematic diagram which shows the example different from FIG. 1 of the form of the frozen dessert which concerns on this technique. 本技術に係る冷菓の形態の図１及び２とは異なる例を示す模式図である。It is a schematic diagram which shows the example different from FIGS. 1 and 2 of the form of the frozen dessert which concerns on this technique. 各油脂組成物のせん断粘度と温度の関係を示すグラフである。It is a graph which shows the relationship between the shear viscosity and the temperature of each fat composition. 各油脂組成物の硬度の測定方法について説明する図である。It is a figure explaining the method of measuring the hardness of each fat composition. 試験例における試験方法について説明する図である。It is a figure explaining the test method in a test example.
　以下、本技術の好ましい実施形態について詳細に説明する。
　ただし、本技術は以下の好ましい実施形態に限定されず、これにより本技術の範囲が狭く解釈されることはない。なお、本明細書において、百分率は特に断りのない限り質量による表示である。 Hereinafter, preferred embodiments of the present technology will be described in detail.
However, the present technology is not limited to the following preferred embodiments, which does not narrow the scope of the present technology. In this specification, the percentage is expressed by mass unless otherwise specified.
１．冷菓
　本技術では、油脂組成物の物性のうち、特定の温度における油脂組成物のせん断粘度に着目することで、製造工程において、油脂組成物が冷菓基材から流出することを抑制できる冷菓を提供できる。 1. 1. Frozen dessert This technology provides a frozen dessert that can prevent the oil and fat composition from flowing out from the frozen dessert base material in the manufacturing process by focusing on the shear viscosity of the oil and fat composition at a specific temperature among the physical properties of the oil and fat composition. it can.
　本技術に係る冷菓の形態は、油脂組成物が冷菓基材に充填された形態であることが好ましく、油脂組成物の一部が冷菓基材に包埋されていることがより好ましい。また、冷菓基材は、略円柱形状であることがより好ましく、図１に示すように、前記略円柱形状の上面及び／又は底面の表面にのみ、少なくとも一ヶ所油脂組成物が表出している形態であることが更に好ましい。本技術に係る冷菓は、特に図１に示す形態である場合において、上面又は底面の表面から、油脂組成物が冷菓基材から流出することを防ぐことができる。
　なお、本技術において、冷菓基材が略円柱形状である場合、当該冷菓基材は前記油脂組成物を充填するための穴を有していてもよい。 The form of the frozen dessert according to the present technology is preferably a form in which the oil / fat composition is filled in the frozen dessert base material, and more preferably a part of the oil / fat composition is embedded in the frozen dessert base material. Further, it is more preferable that the frozen dessert base material has a substantially cylindrical shape, and as shown in FIG. 1, at least one oil / fat composition is exposed only on the surface of the upper surface and / or the bottom surface of the substantially cylindrical shape. It is more preferably in the form. The frozen dessert according to the present technology can prevent the oil and fat composition from flowing out from the frozen dessert base material from the surface of the upper surface or the bottom surface, particularly in the case of the form shown in FIG.
In the present technology, when the frozen dessert base material has a substantially cylindrical shape, the frozen dessert base material may have holes for filling the oil / fat composition.
　また、本技術においては、表出した前記油脂組成物部分から連続した油脂組成物の総体積が、０．１ｍＬ以上であってもよい。この場合、前記油脂組成物は、冷菓基材の内部に前記冷菓基材の上面及び／又は底面から穴を空けて充填された、或いは差し込み充填されたものであることが好ましい。本技術では、表出した前記油脂組成物部分から連続した油脂組成物の総体積を０．１ｍＬ以上とした場合においても、油脂組成物が冷菓基材から流出することを防ぐことができる。
　なお、本技術の冷菓は、前記油脂組成物が、図１に示すように一ヶ所にのみ充填されていてもよいし、図２に示すように二か所以上充填されていてもよい。本技術では、図２で示した形態であっても、１２ａ～１２ｆのそれぞれの箇所の油脂組成物の総体積を、０．１ｍＬ以上とすることができる。ここいう「一ヶ所」とは、表出した前記油脂組成物部分から連続した油脂組成物部分であり、冷菓基材部分の内部で表出した前記油脂組成物部分が連結する場合は、表出している箇所が複数であっても一ヶ所である。すなわち、冷菓基材表面に表出した箇所を含めた、一つのまとまった油脂組成物部分を一ヶ所とする。 Further, in the present technology, the total volume of the fat and oil composition continuous from the exposed fat and oil composition portion may be 0.1 mL or more. In this case, the oil / fat composition is preferably filled or inserted into the frozen dessert base material with holes from the upper surface and / or the bottom surface of the frozen dessert base material. In the present technology, even when the total volume of the fat and oil composition continuous from the exposed fat and oil composition portion is 0.1 mL or more, it is possible to prevent the fat and oil composition from flowing out from the frozen dessert base material.
In the frozen dessert of the present technology, the oil and fat composition may be filled in only one place as shown in FIG. 1, or may be filled in two or more places as shown in FIG. In the present technology, even in the form shown in FIG. 2, the total volume of the oil and fat composition at each of the portions 12a to 12f can be 0.1 mL or more. The "one place" here is a fat and oil composition portion continuous from the exposed fat and oil composition portion, and when the oil and fat composition portion exposed inside the frozen dessert base material portion is connected, it is exposed. Even if there are multiple places, there is only one place. That is, one cohesive oil / fat composition portion including the portion exposed on the surface of the frozen dessert base material is defined as one location.
　本技術において、表出した前記油脂組成物部分から連続した油脂組成物の総体積の下限値は、好ましくは０．１ｍＬ以上であり、より好ましくは０．５ｍＬ以上であり、更に好ましくは１．０ｍＬ以上であり、特に好ましくは１．５ｍＬ以上である。
　また、表出した前記油脂組成物部分から連続した油脂組成物の総体積の上限値は、好ましくは１０．０ｍＬ以下であり、より好ましくは５．０ｍＬ以下である。 In the present technology, the lower limit of the total volume of the fat and oil composition continuous from the exposed fat and oil composition portion is preferably 0.1 mL or more, more preferably 0.5 mL or more, and further preferably 1. It is 0 mL or more, and particularly preferably 1.5 mL or more.
Further, the upper limit of the total volume of the fat and oil composition continuous from the exposed fat and oil composition portion is preferably 10.0 mL or less, more preferably 5.0 mL or less.
　本技術において、油脂組成物の体積と冷菓基材の体積の比率は特に限定されないが、油脂組成物の一ヶ所当たりの体積：冷菓基材の体積＝１～１５：１００とすることが好ましい。 In the present technology, the ratio of the volume of the oil / fat composition to the volume of the frozen dessert base material is not particularly limited, but it is preferable that the volume of the oil / fat composition per location: the volume of the frozen dessert base material = 1 to 15: 100.
　図３は、本技術に係る冷菓の形態の図１及び２とは異なる例を示す模式図である。本技術に係る冷菓は、可食性板状体により上面及び底面の少なくとも一部が覆われたものとすることができる。なお、本技術では、上面及び底面の少なくとも一部の他、上面及び底面の全部や、側面の少なくとも一部、側面の全部が可食性板状体により覆われていてもよい。可食性板状体により覆うことで、新たな風味や食感の付与を図ることができる。 FIG. 3 is a schematic diagram showing an example different from FIGS. 1 and 2 in the form of the frozen dessert according to the present technology. The frozen dessert according to the present technology may have at least a part of the upper surface and the lower surface covered with an edible plate-like body. In the present technology, in addition to at least a part of the upper surface and the bottom surface, the entire upper surface and the bottom surface, at least a part of the side surface, and the entire side surface may be covered with an edible plate-like body. By covering with an edible plate-like body, a new flavor and texture can be imparted.
（１）冷菓基材
＜冷菓基材の種類＞
　本技術において、冷菓基材には、乳及び乳製品の成分規格等に関する省令（昭和二十六年十二月二十七日厚生省令第五十二号。以下、「乳等省令」と称する。）で規定されているアイスクリーム類、シャーベット、「食品の添加物等の規格基準」で規定されているアイスキャンデー、かき氷、みぞれなどの氷菓、フローズンヨーグルト等を用いることができる。 (1) Frozen dessert base material <Type of frozen dessert base material>
In this technology, the frozen dessert base material is a ministerial ordinance concerning the component standards of milk and dairy products (Ministry of Health and Welfare Ordinance No. 52, December 27, 1952. Hereinafter referred to as "milk ministerial ordinance". Ice creams and sherbets specified in.), Eye scan days specified in "Standards for Food Additives, etc.", frozen desserts such as shaved ice and shavings, frozen yogurt, etc. can be used.
　アイスクリーム類とは、乳等省令により、乳又はこれらを原料として製造した食品を加工し、又は主要原料としたものを凍結させたものであって乳固形分３．０％以上を含むもの（発酵乳を除く）をいう。アイスクリーム類は、含まれる乳固形分と乳脂肪分の量によって、アイスクリーム、アイスミルク、ラクトアイスの３つに分類される。 Ice creams are those obtained by processing milk or foods produced from these as raw materials, or freezing those made as the main raw material, and containing 3.0% or more of milk solids according to the Ordinance of the Ministry of Milk, etc. ( (Excluding fermented milk). Ice creams are classified into three types, ice cream, ice milk, and lacto ice, according to the amount of milk solids and milk fat contained.
　一方で、乳固形分３．０％未満のものは、前記アイスクリーム類ではなく、食品衛生法に基づく厚生省告示「食品、添加物等の規格基準」により、氷菓として規定されている。 On the other hand, those with a milk solid content of less than 3.0% are not ice creams, but are defined as frozen desserts by the Ministry of Health and Welfare notification "Standards for Foods, Additives, etc." based on the Food Sanitation Law.
　フローズンヨーグルトは、乳等省令により、種類別「発酵乳」に分類され、「乳又はこれと同等以上の無脂乳固形分を含む乳等を乳酸菌又は酵母で発酵させ、糊状または液状にしたもの又はこれらを凍結したものをいう」と定められている。成分規格は、「無脂乳固形分８．０％以上、乳酸菌数又は酵母数１０００万／ｍｌ以上」と規定されている。 Frozen yogurt is classified as "fermented milk" by type according to the Ordinance of the Ministry of Milk, etc., and "milk or milk containing non-fat milk solids equal to or higher than this is fermented with lactic acid bacteria or yeast to make it paste-like or liquid. It means things or frozen things. " The component standard is defined as "non-fat milk solid content of 8.0% or more, number of lactic acid bacteria or yeast number of 10 million / ml or more".
　本技術に用いられる冷菓基材としては、アイスクリーム、アイスミルク、又はラクトアイスが好ましい。本技術に係る冷菓では、これらを冷菓基材とした場合に、特に油脂組成物が冷菓基材から流出することを抑制できる。 As the frozen dessert base material used in this technology, ice cream, ice milk, or lacto ice is preferable. In the frozen dessert according to the present technology, when these are used as the frozen dessert base material, it is possible to suppress the oil and fat composition from flowing out from the frozen dessert base material.
＜オーバーラン＞
　本技術に用いられる冷菓基材のオーバーラン値（容量基準）は特に限定されないが、１０％～１１０％であることが好ましい。
　なお、本明細書において、「オーバーラン」とは、原料混合液の容量に対する含気空気量の百分率を意味する。例えば、オーバーラン１００％の冷菓基材には、原料混合液と同容量の空気が含まれていることを意味する。 <Overrun>
The overrun value (capacity standard) of the frozen dessert base material used in the present technology is not particularly limited, but is preferably 10% to 110%.
In addition, in this specification, "overrun" means the percentage of the aerated air amount with respect to the volume of a raw material mixture. For example, it means that the frozen dessert base material having 100% overrun contains the same volume of air as the raw material mixture.
＜冷菓基材の粘度＞
　本技術に用いられる冷菓基材の粘度は特に限定されないが、原料混合液の５℃における粘度が５０ｍＰａ・ｓ～５００ｍＰａ・ｓであることが好ましい。
　粘度の測定方法は特に限定されず、例えば、Ｂ型粘度計を用いて、回転数６０ｒｐｍ、ローターＮｏ．２として、５℃の状態で測定する。 <Viscosity of frozen dessert base material>
The viscosity of the frozen dessert base material used in the present technology is not particularly limited, but the viscosity of the raw material mixture at 5 ° C. is preferably 50 mPa · s to 500 mPa · s.
The method for measuring the viscosity is not particularly limited, and for example, using a B-type viscometer, the rotation speed is 60 rpm, and the rotor No. As 2, measure at 5 ° C.
＜冷菓基材の原料＞
　本技術に用いられる冷菓基材の原料としては、例えば、通常冷菓基材を製造する際に用いられる油脂、乳原料、糖類、甘味料、安定剤、乳化剤、植物汁、増粘剤、ｐＨ調整剤、卵、色素等の着色料、香料、酸味料、風味原料、でんぷん、食塩、水、他の材料を適宜選択して用いることができる。 <Raw material for frozen dessert base>
Examples of the raw materials for the cold confectionery base material used in the present technology include fats and oils, dairy raw materials, sugars, sweeteners, stabilizers, emulsifiers, vegetable juices, thickeners, and pH adjustments that are usually used in producing cold confectionery base materials. Colorants such as agents, eggs, pigments, flavors, acidity agents, flavor raw materials, starch, salt, water, and other materials can be appropriately selected and used.
［油脂］
　本明細書において、「油脂」とは、動物性油脂、植物性油脂、これらの加工油脂などを意味し、これらの中から１種又は２種以上組み合わせて用いてもよい。
　動物性油脂としては、例えば、牛乳脂などの乳脂、牛脂、豚脂、魚油が挙げられる。
　植物性油脂としては、例えば、菜種油、大豆油、ヒマワリ種子油、綿実油、落花生油、米ぬか油、コーン油、サフラワー油、オリーブ油、パーム油、パーム核油、シア脂、サル脂、カカオ脂が挙げられる。
　植物性油脂及び／又は動物性油脂を水素添加等の加工を行った加工油脂としては、例えば、マーガリン、ショートニングが挙げられる。 [Fat and oil]
In the present specification, the "fat and oil" means animal fats and oils, vegetable fats and oils, processed fats and oils thereof, and the like, and one or a combination of two or more of these may be used.
Examples of animal fats and oils include milk fats such as milk fats, beef tallows, lards, and fish oils.
Examples of vegetable oils and fats include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, palm oil, palm kernel oil, shea butter, monkey oil, and coconut oil. Can be mentioned.
Examples of processed fats and oils obtained by processing vegetable fats and oils and / or animal fats and oils by hydrogenation or the like include margarine and shortening.
［乳原料］
　乳原料としては、例えば、生乳、脱脂乳、脱脂濃縮乳、全粉乳、脱脂粉乳、クリーム、バター、バターオイル、クリームチーズを含むチーズ、濃縮乳、無糖練乳、無糖脱脂練乳、加糖練乳、クリームパウダー、ホエイパウダー、バターミルクパウダー、加糖粉乳、発酵乳、発酵乳パウダー、ブロックミルクが挙げられる。本技術においては、これらを１種又は２種以上組み合わせて用いてもよい。 [Milk ingredients]
Examples of dairy raw materials include raw milk, skim milk, skim milk concentrate, whole milk powder, skim milk powder, cream, butter, butter oil, cheese containing cream cheese, concentrated milk, unsweetened milk, sugar-free skim milk, sweetened milk, and so on. Examples include cream powder, whey powder, butter milk powder, sweetened milk powder, fermented milk, fermented milk powder, and block milk. In the present technology, these may be used alone or in combination of two or more.
［甘味料］
　本明細書において、「甘味料」とは、冷菓基材に甘味を付与する原料を意味し、糖類及び糖類以外の甘味を付与する原料をも含む概念である。
　甘味料としては、例えば、上白糖、グラニュー糖、三温糖、黒砂糖などの砂糖；、水あめ、粉飴、砂糖混合異性化糖、異性化糖、乳糖、ぶどう糖、麦芽糖、果糖、転化糖、還元麦芽水あめ、蜂蜜、トレハロース、パラチノース、Ｄ－キシロース等の糖類；キシリトール、ソルビトール、マルチロール、エリスリトール等の糖アルコール類；サッカリンナトリウム、サイクラメート及びその塩、アセスルファムカリウム、ソーマチン、アスパルテーム、スクラロース、アリテーム、ネオテーム、ステビア抽出物に含まれるステビオサイドなどの高甘味度甘味料が挙げられる。本技術においては、これらを１種又は２種以上組み合わせて用いてもよい。 [sweetener]
In the present specification, the "sweetener" means a raw material for imparting sweetness to a frozen dessert base material, and is a concept including sugars and raw materials for imparting sweetness other than sugars.
Examples of sweeteners include sugars such as white sugar, granulated sugar, warm sugar, and brown sugar; high fructose corn syrup, powdered candy, sugar mixed isomerized sugar, isomerized sugar, lactose, glucose, malt sugar, fructose, and converted sugar. Reduced malt water candy, honey, trehalose, palatinose, D-xylose and other sugars; xylitol, sorbitol, multirole, erythritol and other sugar alcohols; Examples include high-sweetness sweeteners such as neotame and stebioside contained in stevia extract. In the present technology, these may be used alone or in combination of two or more.
［安定剤］
　安定剤としては、例えば、ゼラチン、ペクチン、カルボキシメチルセルロース、グアガム、ローカストビーンガム、タマリンドガム、カラギーナン、微結晶セルロース、アラビアガム、カラヤガム、キサンタンガム、タラガム、ジェランガム、ネイティブジェランガム、マクロホモプシルガム、寒天、アルギン酸、アルギン酸塩などのアルギン酸類；、大豆多糖類が挙げられる。本技術においては、これらを１種又は２種以上組み合わせて用いてもよい。 [Stabilizer]
Stabilizers include, for example, gelatin, pectin, carboxymethyl cellulose, guar gum, locust bean gum, tamarind gum, carrageenan, microcrystalline cellulose, arabic gum, carrageenan, xanthan gum, tara gum, gellan gum, native gellan gum, macrohomopsyl gum, agar. , Alginic acids such as alginic acid and alginate; and soybean polysaccharides. In the present technology, these may be used alone or in combination of two or more.
［乳化剤］
　乳化剤としては、例えば、グリセリン脂肪酸エステル、蔗糖脂肪酸エステル（シュガーエステル）類、ソルビタン脂肪酸エステル類、プロピレングリコール脂肪酸エステル類、グリセリン脂肪酸エステル類、レシチン、クエン酸又は乳酸等の有機酸モノグリセリド類、有機酸ジグリセリド類が挙げられる。本技術においては、これらを１種又は２種以上組み合わせて用いてもよい。 [emulsifier]
Examples of the emulsifier include glycerin fatty acid esters, sugar fatty acid esters (sugar esters), sorbitan fatty acid esters, propylene glycol fatty acid esters, glycerin fatty acid esters, organic acid monoglycerides such as lecithin, citric acid or lactic acid, and organic acids. Examples include diglycerides. In the present technology, these may be used alone or in combination of two or more.
［他の材料］
　本技術に用いられる冷菓基材は、本技術の効果を損なわない限り、他の材料を含有していてもよい。例えば、小豆、小豆あん、黒豆、及びひよこ豆等のかのこ豆を含む豆類；ピーナッツ、アーモンド、ピスタチオ、及びヘーゼルナッツ等のナッツ類；クッキー、ビスケット、クランチ、ウェハース、カステラ、マカロン等の小麦粉を主原料とした焼成菓子、及びコーンフレーク等のとうもろこしを主原料とした焼成菓子を含む焼成菓子類；餅等の米を主原料とした米菓類；キャンディ、マシュマロ等の砂糖菓子を含む砂糖菓子類；ラムレーズン等のドライフルーツやカットフルーツを含む果物類；さつまいも等の根菜を含む野菜類が挙げられる。本技術においては、これらを１種又は２種以上組み合わせて用いてもよい。 [Other materials]
The frozen dessert base material used in the present technology may contain other materials as long as the effects of the present technology are not impaired. For example, beans including sweets such as sweets, sweets, black beans, and chick beans; nuts such as peanuts, almonds, pistachios, and hazelnuts; wheat flour such as cookies, biscuits, crunches, wafers, castella, and macaroons. Baked confectionery including baked confectionery made from corn flakes and corn flakes; rice confectionery made from rice such as rice cake; sugar confectionery containing sugar confectionery such as candy and marshmallow; Fruits including dried fruits and cut fruits; vegetables including root vegetables such as sweets. In the present technology, these may be used alone or in combination of two or more.
（２）油脂組成物
＜硬化温度及びせん断粘度＞
　本技術に用いられる油脂組成物は、３０℃におけるせん断粘度が１．４Ｐａ・ｓ以下であり、かつ、２０℃におけるせん断粘度が４Ｐａ・ｓ以上である。
　本技術では、油脂組成物の２０℃及び３０℃におけるせん断粘度を上記特定の範囲に制御することで、製造工程において、冷菓基材から油脂組成物が流出することを防ぐことができる。 (2) Oil and fat composition <curing temperature and shear viscosity>
The oil and fat composition used in the present technology has a shear viscosity of 1.4 Pa · s or less at 30 ° C. and a shear viscosity of 4 Pa · s or more at 20 ° C.
In the present technology, by controlling the shear viscosity of the oil / fat composition at 20 ° C. and 30 ° C. within the above-mentioned specific range, it is possible to prevent the oil / fat composition from flowing out from the frozen dessert base material in the manufacturing process.
　せん断粘度の測定は、従来公知の方法に基づいて行うことができ、例えば、粘度測定装置を用いて測定することができる。
　具体的には、粘度測定装置を使用し、油脂組成物を６０℃に調温する。次いで、治具 CP50（φ５０ｍｍコーンプレート）に油脂組成物を適量セットする。測定ＧＡＰ（ｍｍ）：０．０９５ｍｍ、せん断速度（１／ｓ）：１０の条件でせん断をかけ、油脂組成物の温度を６０℃から０℃に７５０秒かけて降下させ、３秒毎（０．２～０．３℃毎）にせん断粘度（Ｐａ・ｓ）を測定する。 The shear viscosity can be measured based on a conventionally known method, for example, using a viscosity measuring device.
Specifically, a viscosity measuring device is used to adjust the temperature of the oil / fat composition to 60 ° C. Next, an appropriate amount of the oil / fat composition is set on the jig CP50 (φ50 mm cone plate). Shearing was performed under the conditions of measurement GAP (mm): 0.095 mm and shear rate (1 / s): 10, and the temperature of the fat and oil composition was lowered from 60 ° C. to 0 ° C. over 750 seconds every 3 seconds (0). .Measure the shear viscosity (Pa · s) at every 2 to 0.3 ° C.
　本技術において、油脂組成物のせん断粘度の制御は、従来公知の方法に基づいて行うことができる。例えば、油脂組成物中の脂肪酸組成、カカオ成分量、水分含有量、乳糖含有量、又はその他の不溶性物質含有量を適宜変更する。 In the present technology, the shear viscosity of the fat and oil composition can be controlled based on a conventionally known method. For example, the fatty acid composition, the cacao component content, the water content, the lactose content, or the content of other insoluble substances in the fat and oil composition is appropriately changed.
　本技術に用いられる油脂組成物の硬化温度は、２０～３０℃の範囲内であることが好ましく、２０～２５℃の範囲内であることがより好ましい。 The curing temperature of the fat and oil composition used in the present technology is preferably in the range of 20 to 30 ° C, more preferably in the range of 20 to 25 ° C.
　本技術において、油脂組成物の硬化温度は、例えば、前述した上記せん断粘度の測定方法を行った際に、６０℃から０℃に温度を降下させる過程において、０．２～０．３℃刻みでせん断粘度を測定し、最初に２連続で測定点の変化割合が、－３．５（Ｐａ・ｓ／℃）以下となった時点を降下温度であると規定することができる。 In the present technology, the curing temperature of the fat and oil composition is, for example, in steps of 0.2 to 0.3 ° C. in the process of lowering the temperature from 60 ° C. to 0 ° C. when the above-mentioned method for measuring shear viscosity is performed. When the shear viscosity is measured with and the rate of change at the measurement point becomes −3.5 (Pa · s / ° C.) or less for the first two consecutive times, it can be defined as the drop temperature.
　本技術において、油脂組成物の硬化温度の制御は、従来公知の方法に基づいて行うことができる。例えば、脂肪酸組成を適宜変更する。 In the present technology, the curing temperature of the fat and oil composition can be controlled based on a conventionally known method. For example, the fatty acid composition is appropriately changed.
＜硬度＞
　本技術に用いられる油脂組成物の硬度の最大値は、４４～５６ｇであることが好ましい。これにより、冷菓基材から油脂組成物が流出しにくいにもかかわらず、硬過ぎず、適度な食感を付与することができる。 <Hardness>
The maximum hardness of the fat and oil composition used in the present technology is preferably 44 to 56 g. As a result, although the oil / fat composition does not easily flow out from the frozen dessert base material, it is not too hard and an appropriate texture can be imparted.
　硬度の測定は、従来公知の方法に基づいて行うことができ、例えば、レオメータを用いて測定することができる。 The hardness can be measured based on a conventionally known method, for example, it can be measured using a rheometer.
＜油脂組成物の原料＞ <Raw materials for oil and fat compositions>
　本発明に用いられる油脂組成物は、油脂を主要な原料として含むものである。具体的には、油脂組成物全体に対して、油脂を２０質量％以上、好ましくは３０質量％以上、より好ましくは４０質量％以上含むものである。
　原料油脂については、通常冷菓基材を製造する際に用いられる油脂が挙げられる。当該油脂については、前述したものと同様であるため、ここでは説明を割愛する。 The fat and oil composition used in the present invention contains fat and oil as a main raw material. Specifically, the fat and oil is contained in an amount of 20% by mass or more, preferably 30% by mass or more, and more preferably 40% by mass or more with respect to the entire fat and oil composition.
Examples of the raw material fats and oils include fats and oils usually used when producing a frozen dessert base material. Since the fats and oils are the same as those described above, the description thereof is omitted here.
　本技術に用いられる油脂組成物としては、例えば、チョコレート類、バター加工品、植物油脂加工品等が挙げられる。チョコレート類には、チョコレート、準チョコレート、チョコレート菓子、チョコレート利用食品が含まれる。また、チョコレート利用食品には、チョコレートスプレッドＡ、チョコレートスプレッドＢ、チョコレートシロップ、チョコレートフラワーペースト、チョコレートコーチングがある。
　本技術に用いられる油脂組成物としては、これらの中でも特に、チョコレート類が好ましく、チョコレート類の中でも特に、チョコレート利用食品がより好ましい。更に、チョコレート利用食品の中でも特に、チョコレートコーチングが好ましい。 Examples of the oil / fat composition used in the present technology include chocolates, processed butter products, processed vegetable oils and fats, and the like. Chocolates include chocolate, semi-chocolate, chocolate confectionery, and chocolate-based foods. Further, chocolate-using foods include chocolate spread A, chocolate spread B, chocolate syrup, chocolate flower paste, and chocolate coating.
Among these, as the fat and oil composition used in the present technology, chocolates are particularly preferable, and among chocolates, chocolate-based foods are more preferable. Furthermore, among chocolate-based foods, chocolate coaching is particularly preferable.
　本技術に用いられる油脂組成物の他の原料としては、例えば、通常冷菓基材又は油脂組成物を製造する際に用いられる油脂、乳原料、糖類、甘味料、安定剤、乳化剤、植物汁、増粘剤、ｐＨ調整剤、卵、色素等の着色料、香料、酸味料、風味原料、でんぷん、食塩、水、他の材料を適宜選択して用いることができる。これらについては、前述したものと同様であるため、ここでは説明を割愛する。 Other raw materials for the fats and oils composition used in the present technology include, for example, fats and oils, dairy raw materials, sugars, sweeteners, stabilizers, emulsifiers, vegetable juices, which are usually used for producing cold confectionery base materials or fat and oil compositions. Thickeners, pH adjusters, colorants such as eggs and pigments, flavors, acidulants, flavor raw materials, starch, salt, water and other materials can be appropriately selected and used. Since these are the same as those described above, their description is omitted here.
（３）可食性板状体
　本技術に用いられる可食性板状体の形態は、板状体であれば特に限定されず、例えば、三角形、四角形等の多角形、星形、円形、楕円形とすることができ、その一部が窪んだ形や孔を有する形などの形態であってもよい。 (3) Edible plate-like body The form of the edible plate-like body used in this technique is not particularly limited as long as it is a plate-like body, and is, for example, a polygon such as a triangle or a quadrangle, a star shape, a circular shape, or an elliptical shape. It may be in the form of a recessed shape or a shape having a hole in a part thereof.
　本技術に用いられる可食性板状体は特に限定されず、例えば、ウェハース、カステラ、クッキー、サブレの概念も含むビスケット、ワッフル、パイ、タルト、タコス皮、クレープ皮、シュー皮が挙げられる。また、これらはチョコレート、準チョコレート、きな粉やシュガーパウダーなどの各種パウダー等によりコーティングされていてもよい。
　本技術に用いられる可食性板状体としては、これらの中でも特に、ビスケットが好ましい。 The edible plate-like body used in the present technology is not particularly limited, and examples thereof include biscuits, waffles, pies, tarts, taco skins, crepe skins, and choux pastries including the concepts of wafers, castella, cookies, and sables. Further, these may be coated with various powders such as chocolate, semi-chocolate, soybean flour and sugar powder.
Among these, biscuits are particularly preferable as the edible plate-like body used in the present technology.
２．冷菓の製造方法
　本技術に係る製造方法は、冷菓基材と油脂組成物とを含む冷菓の製造方法であって、半固体の冷菓基材に対して３０℃におけるせん断粘度が１．４Ｐａ・ｓ以下であり、かつ、２０℃におけるせん断粘度が４Ｐａ・ｓ以上である油脂組成物を充填する工程Ａと、前記油脂組成物が充填された前記半固体の冷菓基材を凍結させる工程Ｂと、を含む。また、必要に応じて、工程Ｃ～Ｆ、油脂組成物製造工程等のその他の工程を行ってもよい。 2. Frozen dessert production method The production method according to this technology is a method for producing a frozen dessert containing a frozen dessert base material and an oil / fat composition, and has a shear viscosity of 1.4 Pa · s at 30 ° C. with respect to a semi-solid frozen dessert base material. Step A for filling the fat and oil composition having a shear viscosity of 4 Pa · s or more at 20 ° C., and step B for freezing the semi-solid frozen dessert base material filled with the fat and oil composition. including. Further, if necessary, other steps such as steps C to F and a fat and oil composition manufacturing step may be performed.
　本技術において、冷菓基材及び前記油脂組成物を使用することで、通常の冷菓の製造方法を採用した場合であっても、油脂組成物が冷菓基材から流出することを抑制できるという利点を有する。
　以下、各工程について詳細に説明する。 In the present technology, by using the frozen dessert base material and the above-mentioned oil and fat composition, there is an advantage that the oil and fat composition can be suppressed from flowing out from the frozen dessert base material even when a normal method for producing a frozen dessert is adopted. Have.
Hereinafter, each step will be described in detail.
［工程Ａ］
　本工程では、半固体の冷菓基材に対して、３０℃におけるせん断粘度が１．４Ｐａ・ｓ以下であり、かつ、２０℃におけるせん断粘度が４Ｐａ・ｓ以上である油脂組成物を充填する。冷菓基材及び油脂組成物については、前述したものと同様であるため、ここでは説明を割愛する。 [Step A]
In this step, a semi-solid frozen dessert base material is filled with an oil / fat composition having a shear viscosity at 30 ° C. of 1.4 Pa · s or less and a shear viscosity at 20 ° C. of 4 Pa · s or more. Since the frozen dessert base material and the oil / fat composition are the same as those described above, the description thereof is omitted here.
　具体的には、一定温度に調温した半固体の冷菓基材の上面から、油脂組成物の融点以上に調温した所望の量の油脂組成物を充填する。前記冷菓基材に対する充填箇所は少なくとも一ヶ所以上であればよい。なお、ここでいう所望の量とは、例えば、表出した前記油脂組成物部分から連続した油脂組成物の総体積が、０．１ｍＬ以上となる量である。また、本技術では、油脂組成物は、冷菓基材の上面中央に一ヶ所のみ充填してもよく、或いは、円周に沿って数か所充填してもよい。油脂組成物の充填は、充填機のノズル等を利用して行うことができる。前記ノズルは、食品分野において液体原料を容器に充填する際などに通常用いられるものを用いることができる。 Specifically, from the upper surface of the semi-solid frozen dessert base material whose temperature has been adjusted to a constant temperature, a desired amount of the oil / fat composition whose temperature has been adjusted to be equal to or higher than the melting point of the oil / fat composition is filled. The number of filling points for the frozen dessert base material may be at least one or more. The desired amount referred to here is, for example, an amount such that the total volume of the fat and oil composition continuous from the exposed fat and oil composition portion is 0.1 mL or more. Further, in the present technology, the oil / fat composition may be filled in only one place in the center of the upper surface of the frozen dessert base material, or may be filled in several places along the circumference. The oil and fat composition can be filled by using a nozzle of a filling machine or the like. As the nozzle, one that is usually used when filling a container with a liquid raw material in the food field can be used.
［工程Ｂ］
　本工程では、前記油脂組成物が充填された前記半固体の冷菓基材を凍結させる。
　具体的には、工程Ａの後、３分以内（好ましくは、１分以内）に、－２０℃以下の温度範囲で２０分以上冷却させる。 [Step B]
In this step, the semi-solid frozen dessert base material filled with the oil / fat composition is frozen.
Specifically, after step A, the mixture is cooled within 3 minutes (preferably within 1 minute) for 20 minutes or more in a temperature range of −20 ° C. or lower.
［工程Ｃ］
　本技術に係る製造方法において、前記冷菓基材が略円柱形状である場合、必要に応じて、工程Ａの前に、半固体の冷菓基材の底面に可食性板状体を配置する工程Ｃを更に行ってもよい。 [Step C]
In the manufacturing method according to the present technology, when the frozen dessert base material has a substantially cylindrical shape, a step C of arranging an edible plate-like body on the bottom surface of the semi-solid frozen dessert base material before step A, if necessary. May be further performed.
　具体的には、一定温度に調温した半固体の冷菓基材の底面に、ビスケット等の可食性板状体を食品分野において通常用いられる装置により配置する。 Specifically, an edible plate-like body such as a biscuit is placed on the bottom surface of a semi-solid frozen dessert base material whose temperature has been adjusted to a constant temperature by an apparatus usually used in the food field.
［工程Ｄ］
　本技術に係る製造方法において、前記冷菓基材が略円柱形状である場合、工程Ａの後に、前記油脂組成物が充填された前記半固体の冷菓基材の上面に可食性板状体を配置する工程Ｄを更に行ってもよい。 [Step D]
In the production method according to the present technology, when the frozen dessert base material has a substantially cylindrical shape, an edible plate-like body is arranged on the upper surface of the semi-solid frozen dessert base material filled with the oil and fat composition after step A. Step D may be further performed.
　具体的には、前記油脂組成物が充填された半固体の冷菓基材の上面に、ビスケット等の可食性板状体を食品分野において通常用いられる装置により配置する。
　工程Ｃ及び工程Ｄを行うことにより、可食性板状体により両側をはさんだサンドイッチタイプの冷菓（所謂、フローズンデザート）を製造することができる。 Specifically, an edible plate-like body such as a biscuit is arranged on the upper surface of a semi-solid frozen dessert base material filled with the oil / fat composition by an apparatus usually used in the food field.
By performing step C and step D, a sandwich-type frozen dessert (so-called frozen dessert) having both sides sandwiched by an edible plate-like body can be produced.
［工程Ｅ］
　本技術に係る製造方法では、工程Ａの前に、必要に応じて、冷菓基材を製造する工程Ｅを更に行ってもよい。 [Step E]
In the manufacturing method according to the present technology, a step E for manufacturing a frozen dessert base material may be further performed before the step A, if necessary.
　冷菓基材の製造は、従来公知の方法に基づいて行うことができ、例えば、各原料を混合、溶解して原料混合液を調製する。次いで、必要に応じて、濾過、均質化、殺菌を行った後に、冷却してエージングする。エージングを終えた原料混合液を連続式フリーザーに投入してフリージングする。
　「エージング」とは、原料混合液中の脂肪球を結晶化し、乳化被膜を安定化させることであり、エージングを行うと原料混合液の乳化状態の物性が安定化する傾向にある。また、「連続式フリーザー」とは、連続的に冷却と攪拌を行うフリーザーのことをいう。更に、「フリージング」とは、原料混合液を冷却すると同時に適量の空気を混入して、気泡や氷の粒を乳化液中に分散させることをいう。原料混合液をフリージングすることで、適度な空気と微細な氷結晶を有する半凍結液を得ることができる。 The frozen dessert base material can be produced based on a conventionally known method. For example, each raw material is mixed and dissolved to prepare a raw material mixed solution. Then, if necessary, it is filtered, homogenized, sterilized, and then cooled and aged. The raw material mixture that has been aged is put into a continuous freezer for freezing.
“Aging” is to crystallize the fat globules in the raw material mixture to stabilize the emulsified film, and aging tends to stabilize the physical properties of the emulsified state of the raw material mixture. Further, the "continuous freezer" refers to a freezer that continuously cools and stirs. Further, "freezing" means cooling the raw material mixture and at the same time mixing an appropriate amount of air to disperse bubbles and ice particles in the emulsion. By freezing the raw material mixture, a semi-frozen liquid having appropriate air and fine ice crystals can be obtained.
　本工程では、必要に応じて、冷菓基材をモールドに充填し、成形してもよい。
　モールドは、金属製、プラスチック製、紙製等の各種材質のものを用いることができる。本技術では特に、冷菓基材を略円柱形状に成形することが好ましい。なお、当該略円柱形状は、工程Ａにて前記油脂組成物を充填するための穴を有していてもよい。 In this step, if necessary, the frozen dessert base material may be filled in the mold and molded.
As the mold, various materials such as metal, plastic, and paper can be used. In this technique, it is particularly preferable to mold the frozen dessert base material into a substantially cylindrical shape. The substantially cylindrical shape may have holes for filling the oil / fat composition in step A.
［油脂組成物製造工程］
　本技術に係る製造方法では、工程Ａの前に、必要に応じて、油脂組成物を製造する工程を行うことができる。 [Fat composition manufacturing process]
In the production method according to the present technology, a step of producing an oil / fat composition can be performed before the step A, if necessary.
　油脂組成物の製造は従来公知の方法に基づいて行うことができ、例えば、各原料を混合、溶解させて原料混合液を調製し、必要に応じて濾過、均質化、殺菌等の処理を行う。 The oil and fat composition can be produced based on a conventionally known method. For example, each raw material is mixed and dissolved to prepare a raw material mixed solution, and if necessary, treatments such as filtration, homogenization, and sterilization are performed. ..
［工程Ｆ］
　本技術に係る製造方法では、工程Ｄの後に、必要に応じて、得られた冷菓を包装する工程Ｆを更に行ってもよい。
　具体的には、プラスチックフィルムや紙等を用いたピロー包装の他、紙箱での包装等、食品分野において通常用いられる方法により任意の形態に包装できる。 [Step F]
In the production method according to the present technology, after step D, step F for packaging the obtained frozen dessert may be further performed, if necessary.
Specifically, it can be packaged in any form by a method usually used in the food field, such as pillow packaging using a plastic film or paper, or packaging in a paper box.
　以下、製造例、実施例等に基づいて本技術を更に詳細に説明する。
　なお、以下に説明する製造例、実施例等は、本技術の代表的な製造例、実施例等の一例を示したものであり、これにより本技術の範囲が狭く解釈されることはない。 Hereinafter, the present technology will be described in more detail based on manufacturing examples, examples, and the like.
The production examples, examples, and the like described below show examples of typical production examples, examples, and the like of the present technology, and the scope of the present technology is not narrowly interpreted by this.
＜製造例１＞
　以下の工程により、冷菓を作製した。 <Manufacturing example 1>
A frozen dessert was prepared by the following steps.
［工程Ｅ］
　下記表１に示す冷菓基材の処方にしたがって、各原料を溶解水に投入後、８５℃まで加温し、原料を溶解し、１０分間保持した。得られた溶解液を、撹拌機 ROBOMIX（Primix社製）にて８０００ｒｐｍで２分間撹拌し、予備乳化した。次いで、ホモジェナイザー（三丸機械工業株式会社製）を用い、２段目：５ＭＰａ、全圧：１５ＭＰａにて７５℃で得られた溶解液を均質化し、１０℃以下に冷却し、原料混合液を得た。得られた原料混合液をダンヤンソフトクリームフリーザー SF-2（三菱重工業株式会社製）にてフリージングし、オーバーラン値を１０５％とし、その後、－５℃に温度調製し、略円柱形状に成形し、－２５℃で冷却した。 [Step E]
According to the formulation of the frozen dessert base material shown in Table 1 below, each raw material was put into dissolved water and then heated to 85 ° C. to dissolve the raw material and held for 10 minutes. The obtained solution was stirred with a stirrer ROBOMIX (manufactured by Primix Corporation) at 8000 rpm for 2 minutes to pre-emulsify. Next, using a homogenizer (manufactured by Sanmaru Kikai Kogyo Co., Ltd.), the solution obtained at 75 ° C. at the second stage: 5 MPa and total pressure: 15 MPa was homogenized, cooled to 10 ° C. or lower, and mixed with raw materials. Obtained liquid. The obtained raw material mixture was frozen with a Danyan soft serve ice cream freezer SF-2 (manufactured by Mitsubishi Heavy Industries, Ltd.) to set an overrun value of 105%, and then the temperature was adjusted to -5 ° C and molded into a substantially cylindrical shape. Then, it was cooled at -25 ° C.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
［工程Ｃ］
　略円柱形状かつ半固体の冷菓基材の底面にビスケットを配置した。 [Step C]
Biscuits were placed on the bottom surface of a substantially cylindrical and semi-solid frozen dessert base material.
［工程Ａ］
　底面にビスケットが配置された、略円柱形状かつ半固体の冷菓基材の上面中央にコルクボーラーで円柱形の穴を空け、－１０℃で１０時間以上保管して調温した。調温後、室温下（２５℃）に出し、－８℃に調温した。次いで、前記円柱形の穴に、４０℃に調温した後述する製造例２の表２に示す油脂組成物Ｎｏ．１（チョコレートコーチング）を、前記半固体の冷菓基材の上面の一ヶ所から表出した前記油脂組成物部分から連続した油脂組成物の総体積が２．５±０．５ｍＬとなるよう流し込んだ。 [Step A]
A cylindrical hole was made in the center of the upper surface of a substantially cylindrical and semi-solid frozen dessert base material having biscuits arranged on the bottom surface with a cork borer, and the temperature was adjusted by storing at −10 ° C. for 10 hours or more. After the temperature was adjusted, the temperature was lowered to room temperature (25 ° C.) and the temperature was adjusted to −8 ° C. Next, the oil and fat composition No. 2 shown in Table 2 of Production Example 2 described later, in which the temperature was adjusted to 40 ° C. in the cylindrical hole. 1 (chocolate coaching) was poured so that the total volume of the fat and oil composition continuous from the fat and oil composition portion exposed from one place on the upper surface of the semi-solid frozen dessert base material was 2.5 ± 0.5 mL. ..
［工程Ｄ］
　本技術に用いられる油脂組成物が充填された、前記半固体の冷菓基材の上面に可食性板状体を配置した。 [Step D]
An edible plate-like body was placed on the upper surface of the semi-solid frozen dessert base material filled with the fat and oil composition used in the present technology.
［工程Ｂ］
　各油脂組成物が充填された前記半固体の冷菓基材を、－３５℃の硬化トンネルにて、３０～６０分間かけて急速冷凍した。 [Step B]
The semi-solid frozen dessert base material filled with each fat composition was rapidly frozen in a curing tunnel at −35 ° C. for 30 to 60 minutes.
［工程Ｆ］
　急速冷凍後、直ちにプラスチックフィルムでピロー包装し、冷菓基材と、上記油脂組成物からなる冷菓を得た。 [Step F]
Immediately after quick freezing, it was pillow-wrapped with a plastic film to obtain a frozen dessert base material and a frozen dessert composed of the above oil and fat composition.
＜製造例２＞
　以下の工程により、冷菓を作製した。 <Manufacturing example 2>
A frozen dessert was prepared by the following steps.
［工程Ｅ］
　上述した製造例１と同様の方法にて、原料混合液を得た。得られた原料混合液をダンヤンソフトクリームフリーザー SF-2（三菱重工業株式会社製）にてフリージングし、オーバーラン値を１０５％とした。その後、－５℃に調温して略円柱形状に成形し、－２５℃に冷却した。 [Step E]
A raw material mixed solution was obtained by the same method as in Production Example 1 described above. The obtained raw material mixture was frozen with a Danyan soft serve ice cream freezer SF-2 (manufactured by Mitsubishi Heavy Industries, Ltd.) to give an overrun value of 105%. Then, the temperature was adjusted to −5 ° C., formed into a substantially cylindrical shape, and cooled to −25 ° C.
［工程Ａ］
　半固体の冷菓基材の上面中央にコルクボーラーで円柱形の穴（内径：φ１１ｍｍ、深さ：３１ｍｍ）を空け、－１０℃で１０時間以上保管して調温した。調温後、室温下（２５℃）に出し、－８℃に調温した。次いで、前記円柱形の穴に、４０℃（硬化油については６０℃）に調温した下記表２に示す各油脂組成物（チョコレートコーチング）を、前記半固体の冷菓基材の上面の一ヶ所から表出した前記油脂組成物部分から連続した油脂組成物の総体積が２．５±０．５ｍＬとなるよう流し込んだ。 [Step A]
A cylindrical hole (inner diameter: φ11 mm, depth: 31 mm) was made in the center of the upper surface of the semi-solid frozen dessert base material with a cork borer, and the temperature was adjusted by storing at −10 ° C. for 10 hours or more. After the temperature was adjusted, the temperature was lowered to room temperature (25 ° C.) and the temperature was adjusted to −8 ° C. Next, in the cylindrical hole, each oil / fat composition (chocolate coaching) shown in Table 2 below, whose temperature was adjusted to 40 ° C. (60 ° C. for hydrogenated oil), was placed in one place on the upper surface of the semi-solid frozen dessert base material. The oil and fat composition was poured so that the total volume of the oil and fat composition continuous from the oil and fat composition portion exposed from the above was 2.5 ± 0.5 mL.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　なお、上記表２に示した各油脂組成物の硬化温度及び硬度については、下記の手順に従い測定した。 The curing temperature and hardness of each oil and fat composition shown in Table 2 above were measured according to the following procedure.
〔硬化温度〕
　粘度測定装置 MCR301（Anton Paar GmbH製）を使用し、せん断粘度を測定した。
　各油脂組成物を６０℃に調温した。次いで、治具 CP50（φ５０ｍｍコーンプレート）に各油脂組成物を適量セットした。測定ＧＡＰ（ｍｍ）：０．０９５ｍｍ、せん断速度（１／ｓ）：１０の条件でせん断をかけ、各油脂組成物の温度を６０℃から０℃に７５０秒かけて降下させ、３秒毎（０．２～０．３℃毎）にせん断粘度（Ｐａ・ｓ）を測定した。
　６０℃から０℃に温度を降下させる過程において、０．２～０．３℃刻みでせん断粘度を測定し、最初に２連続で測定点の変化割合が、－３．５（Ｐａ・ｓ／℃）以下となった時点を硬化温度とした。
　なお、各油脂組成物のせん断粘度と温度の関係については、図４に示した。 [Curing temperature]
Shear viscosity was measured using a viscosity measuring device MCR301 (manufactured by Anton Paar GmbH).
The temperature of each oil / fat composition was adjusted to 60 ° C. Next, an appropriate amount of each oil / fat composition was set on the jig CP50 (φ50 mm cone plate). Shearing was performed under the conditions of measurement GAP (mm): 0.095 mm and shear rate (1 / s): 10, and the temperature of each fat and oil composition was lowered from 60 ° C. to 0 ° C. over 750 seconds every 3 seconds ( The shear viscosity (Pa · s) was measured at 0.2 to 0.3 ° C.).
In the process of lowering the temperature from 60 ° C to 0 ° C, the shear viscosity is measured in steps of 0.2 to 0.3 ° C, and the rate of change at the measurement points is -3.5 (Pa · s /) for the first two consecutive times. The time when the temperature became lower than the temperature was defined as the curing temperature.
The relationship between the shear viscosity and the temperature of each oil / fat composition is shown in FIG.
〔硬度〕
　各油脂組成物を４０℃（硬化油は６０℃）に調温した。直径：φ５６ｍｍ、厚さ：４ｍｍの型枠に流し込み、－２０℃で固化させた。型枠から各油脂組成物を取り出し、ディスク状のサンプルとした（図５のＡ参照）。レオメータ RheoPlus Compac100-II（サン電子株式会社製）を使用し、各油脂組成物の硬度を測定した。高さ：１５ｍｍの支持台を二台、３０ｍｍの距離に設置し、その中央上部に各油脂組成物を乗せた。直径：φ３ｍｍ、ステンレス製の円柱形冶具を使用し、各油脂組成物の中央部に８０ｍｍ／分の速度で押し込んだ（図５のＢ参照）。当該冶具が各油脂組成物に接触する地点を基準点（０ｍｍ）とし、５ｍｍまで冶具を押し込んだ。前記レオメータが測定する硬度（ｇ）と突き刺し深度（ｍｍ）でグラフを作成し、硬度（ｇ）の最大値を記録した（例えば、図５のＣ（油脂組成物Ｎｏ．２の場合）参照）。 〔hardness〕
The temperature of each oil / fat composition was adjusted to 40 ° C. (60 ° C. for hydrogenated oil). It was poured into a mold having a diameter of φ56 mm and a thickness of 4 mm and solidified at −20 ° C. Each oil / fat composition was taken out from the mold and used as a disk-shaped sample (see A in FIG. 5). The hardness of each fat and oil composition was measured using a rheometer RheoPlus Compac100-II (manufactured by Sun Electronics Co., Ltd.). Two 15 mm height supports were installed at a distance of 30 mm, and each oil and fat composition was placed on the upper center thereof. Diameter: φ3 mm, using a stainless steel cylindrical jig, pushed into the center of each oil and fat composition at a speed of 80 mm / min (see B in FIG. 5). The point where the jig came into contact with each oil / fat composition was set as a reference point (0 mm), and the jig was pushed in to 5 mm. A graph was created with the hardness (g) and the piercing depth (mm) measured by the rheometer, and the maximum value of the hardness (g) was recorded (see, for example, C (in the case of oil / fat composition No. 2) in FIG. 5). ..
［工程Ｂ］
　各油脂組成物が充填された前記半固体の冷菓基材を、－３５℃の硬化トンネルにて、３０～６０分間かけて急速冷凍した。 [Step B]
The semi-solid frozen dessert base material filled with each fat composition was rapidly frozen in a curing tunnel at −35 ° C. for 30 to 60 minutes.
＜試験例＞
　製造例２にて製造した各冷菓について、以下の試験を行った。 <Test example>
The following tests were conducted on each frozen dessert produced in Production Example 2.
［試験方法］
　工程Ａにおいて空けた穴（図６のＡ参照）に４０℃（硬化油については６０℃）に調温した各油脂組成物を２．５ｇ±０．５ｇ程度流し込んだ後（図６のＢ参照）、５秒間保持し、その後、上下逆さまにして、液状の各油脂組成物（チョコレート）を除去した（図６のＣ参照）。次いで、上下を元に戻し、油脂組成物の一部を除去した後の重量を測定した（図６のＤ参照）。
　液状の各油脂組成物を排除した後の残重量Ｂを、前記穴に流し込んだ油脂組成物のロード量Ａで除した割合を残率Ｃとして計算した。 [Test method]
After pouring about 2.5 g ± 0.5 g of each oil / fat composition adjusted to 40 ° C. (60 ° C. for hydrogenated oil) into the hole (see A in FIG. 6) made in step A (see B in FIG. 6). ), And then turned upside down to remove each liquid fat composition (chocolate) (see C in FIG. 6). Then, the top and bottom were returned to their original positions, and the weight after removing a part of the fat and oil composition was measured (see D in FIG. 6).
The residual weight C was calculated by dividing the residual weight B after removing each liquid oil / fat composition by the load amount A of the oil / fat composition poured into the hole.
［評価基準］
　評価基準は、以下の通りとした。
〇：残率Ｃが８５％以上である。
×：残率Ｃが８５％未満である。 [Evaluation criteria]
The evaluation criteria were as follows.
〇: The residual ratio C is 85% or more.
X: The residual ratio C is less than 85%.
［試験結果］
　試験結果を、下記表３に示す。 [Test results]
The test results are shown in Table 3 below.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　いずれの実施例においても残率が８５％以上であり、製造工程上で冷菓基材から油脂組成物が零れにくいことが分かった。一方で、比較例１～８は、いずれも残率が８５％未満であり、冷菓基材から油脂組成物が流出し易いことが分かった。
　したがって、上記試験結果から、冷菓基材と、３０℃におけるせん断粘度が１．４Ｐａ・ｓ以下であり、かつ、２０℃におけるせん断粘度が４Ｐａ・ｓ以上である油脂組成物と、を含む冷菓において、油脂組成物が冷菓基材から流出することを抑制できる。 In each of the examples, the residual ratio was 85% or more, and it was found that the oil / fat composition was unlikely to spill from the frozen dessert base material in the manufacturing process. On the other hand, in Comparative Examples 1 to 8, the residual ratio was less than 85%, and it was found that the oil and fat composition easily flowed out from the frozen dessert base material.
Therefore, from the above test results, in a frozen dessert containing a frozen dessert base material and an oil / fat composition having a shear viscosity at 30 ° C. of 1.4 Pa · s or less and a shear viscosity at 20 ° C. of 4 Pa · s or more. , The oil and fat composition can be suppressed from flowing out from the frozen dessert base material.
１：冷菓
１１：冷菓基材
１２、１２ａ～１２ｆ：油脂組成物
１３：可食性板状体
  1: Frozen dessert 11: Frozen dessert base material 12, 12a to 12f: Oil and fat composition 13: Edible plate-like body

Claims (7)

  1. 　冷菓基材と、
    　３０℃におけるせん断粘度が１．４Ｐａ・ｓ以下であり、かつ、２０℃におけるせん断粘度が４Ｐａ・ｓ以上である油脂組成物と、
    を含む冷菓。     Frozen dessert base material and
    An oil / fat composition having a shear viscosity at 30 ° C. of 1.4 Pa · s or less and a shear viscosity at 20 ° C. of 4 Pa · s or more.
    Frozen desserts including.
  2. 　前記冷菓基材は、略円柱形状である、請求項１に記載の冷菓。 The frozen dessert according to claim 1, wherein the frozen dessert base material has a substantially cylindrical shape.
  3. 　前記略円柱形状の上面及び／又は底面の表面にのみ、少なくとも一ヶ所前記油脂組成物が表出している、請求項２に記載の冷菓。 The frozen dessert according to claim 2, wherein the oil / fat composition is exposed in at least one place only on the surface of the upper surface and / or the bottom surface of the substantially cylindrical shape.
  4. 　表出した前記油脂組成物部分から連続した油脂組成物の総体積が、０．１ｍＬ以上である、請求項３に記載の冷菓。 The frozen dessert according to claim 3, wherein the total volume of the fat and oil composition continuous from the exposed fat and oil composition portion is 0.1 mL or more.
  5. 　可食性板状体により上面及び底面の少なくとも一部が覆われた、請求項２から４のいずれか一項に記載の冷菓。 The frozen dessert according to any one of claims 2 to 4, wherein at least a part of the upper surface and the bottom surface is covered with an edible plate-like body.
  6. 　冷菓基材と油脂組成物とを含む冷菓の製造方法であって、
    　半固体の冷菓基材に対して、３０℃におけるせん断粘度が１．４Ｐａ・ｓ以下であり、かつ、２０℃におけるせん断粘度が４Ｐａ・ｓ以上である油脂組成物を充填する工程Ａと、
    　前記油脂組成物が充填された前記半固体の冷菓基材を凍結させる工程Ｂと、
    を含む、冷菓の製造方法。     A method for producing a frozen dessert containing a frozen dessert base material and an oil / fat composition.
    Step A of filling a semi-solid frozen dessert base material with an oil / fat composition having a shear viscosity at 30 ° C. of 1.4 Pa · s or less and a shear viscosity at 20 ° C. of 4 Pa · s or more.
    Step B of freezing the semi-solid frozen dessert base material filled with the oil and fat composition, and
    How to make frozen desserts, including.
  7. 　前記冷菓基材は、略円柱形状であり、
    　工程Ａの前に、半固体の冷菓基材の底面に可食性板状体を配置する工程Ｃと、
    　工程Ａの後に、前記油脂組成物が充填された前記半固体の冷菓基材の上面に可食性板状体を配置する工程Ｄと、
    を更に含む、請求項６に記載の冷菓の製造方法。
          The frozen dessert base material has a substantially cylindrical shape and has a substantially cylindrical shape.
    Prior to step A, step C in which an edible plate is placed on the bottom surface of a semi-solid frozen dessert base material,
    After the step A, a step D of arranging the edible plate-like body on the upper surface of the semi-solid frozen dessert base material filled with the oil / fat composition,
    The method for producing a frozen dessert according to claim 6, further comprising.
PCT/JP2020/031927 2019-09-20 2020-08-25 Frozen dessert and method for producing frozen dessert WO2021054060A1 (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS53122371U (en) * 1977-03-07 1978-09-29
JPS60221035A (en) * 1984-04-16 1985-11-05 Asahi Denka Kogyo Kk Fat or oil composition for confectionery
JPH0549399A (en) * 1991-08-20 1993-03-02 Fuji Oil Co Ltd Chocolate for ice cream and food using the same

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5280152B2 (en) * 2008-11-04 2013-09-04 株式会社クボタ Transplanter drilling device

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS53122371U (en) * 1977-03-07 1978-09-29
JPS60221035A (en) * 1984-04-16 1985-11-05 Asahi Denka Kogyo Kk Fat or oil composition for confectionery
JPH0549399A (en) * 1991-08-20 1993-03-02 Fuji Oil Co Ltd Chocolate for ice cream and food using the same

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