WO2021054060A1 - 冷菓及び冷菓の製造方法 - Google Patents

冷菓及び冷菓の製造方法 Download PDF

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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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English (en)
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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Priority to JP2021546560A priority Critical patent/JP7326456B2/ja
Publication of WO2021054060A1 publication Critical patent/WO2021054060A1/ja
Priority to JP2023073943A priority patent/JP7516609B2/ja

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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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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
  • Edible Oils And Fats (AREA)
PCT/JP2020/031927 2019-09-20 2020-08-25 冷菓及び冷菓の製造方法 WO2021054060A1 (ja)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS53122371U (enrdf_load_stackoverflow) * 1977-03-07 1978-09-29
JPS60221035A (ja) * 1984-04-16 1985-11-05 Asahi Denka Kogyo Kk 製菓用油脂組成物
JPH0549399A (ja) * 1991-08-20 1993-03-02 Fuji Oil Co Ltd 冷菓用チヨコレート及びその利用食品

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JP5280152B2 (ja) * 2008-11-04 2013-09-04 株式会社クボタ 移植機の穿孔装置

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS53122371U (enrdf_load_stackoverflow) * 1977-03-07 1978-09-29
JPS60221035A (ja) * 1984-04-16 1985-11-05 Asahi Denka Kogyo Kk 製菓用油脂組成物
JPH0549399A (ja) * 1991-08-20 1993-03-02 Fuji Oil Co Ltd 冷菓用チヨコレート及びその利用食品

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