WO2022176916A1

WO2022176916A1 - Frozen dessert

Info

Publication number: WO2022176916A1
Application number: PCT/JP2022/006199
Authority: WO
Inventors: かおり蓮見; 英司有澤; 大岩井
Original assignee: 森永乳業株式会社
Priority date: 2021-02-19
Filing date: 2022-02-16
Publication date: 2022-08-25
Also published as: JPWO2022176916A1

Abstract

Provided is a frozen dessert in which the formation of ice on the surface thereof is suppressed during storage in a frozen state.　This frozen dessert is formed of a composition that contains at least one specific component selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy and gelatin, and water.

Description

Frozen dessert

The present invention relates to frozen desserts.

Frozen desserts have become a representative favorite food that is eaten all year round. Consumers are highly interested in new tastes, textures, forms, etc., and new products are being actively developed. In frozen desserts, maintaining the quality during frozen storage is one of the important issues.

International Publication No. 2005/060763 (Patent Document 1) discloses a technique for adjusting the growth of ice crystals inside a food body during frozen storage.

WO2005/060763

The inventors of the present invention have focused on the problem that ice is sometimes formed on the surface of frozen desserts during frozen storage, and this ice deteriorates the texture and appearance of frozen desserts, resulting in a deterioration in the quality of frozen desserts. The present invention provides a frozen dessert in which the formation of ice on the surface of the frozen dessert is suppressed during frozen storage, an ice formation inhibitor used in the production of the frozen dessert, and a method for inhibiting the formation of ice on the surface of the frozen dessert. intended to

The present invention relates to [1] to [7] exemplified below.
[1] A frozen dessert comprising a composition containing at least one specific ingredient selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin, and water.

[2] The frozen dessert according to [1], wherein the content of the specific component in the composition is 0.1% by mass or more and 5% by mass or less.

[3] The frozen dessert has a core and a coating layer covering at least part of the surface of the core, and the coating layer is composed of the composition, [1] or [2 ] above.

[4] The frozen dessert according to any one of [1] to [3], wherein the specific component suppresses the formation of ice on the surface of the frozen dessert.

[5] A method for producing a frozen dessert having a core and a coating layer covering at least part of the surface of the core, comprising:
A coating layer is formed on at least part of the surface of the core using a composition containing at least one specific component selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin, and water. A manufacturing method comprising the step of forming.

[6] containing at least one specific component selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin;
An ice formation inhibitor used in the production of frozen desserts for the purpose of suppressing the formation of ice on the surface of the frozen desserts during frozen storage of the frozen desserts.

[7] A method for suppressing the formation of ice on the surface of frozen desserts during frozen storage, comprising:
A method comprising adding at least one specific component selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin to the composition constituting the surface of the frozen dessert.

INDUSTRIAL APPLICABILITY According to the present invention, a frozen dessert in which the formation of ice on the surface of the frozen dessert is suppressed during frozen storage, an ice formation inhibitor used in the production of the frozen dessert, and a method for inhibiting the formation of ice on the surface of the frozen dessert. can be provided.

It is a schematic diagram showing an example of the frozen dessert of the present embodiment. FIG. 2 is a schematic diagram showing a state in which the frozen dessert shown in FIG. 1 is cut along line AA. FIG. 3 is a cross-sectional view taken along the line AA of FIG. 2; FIG. 4 is a schematic diagram showing a state in which frozen desserts are accommodated in a packaging bag; FIG. 4 shows photographs of samples that meet each criterion for evaluating ice formation on the surface of frozen desserts.

Embodiments of the present invention will be described below with reference to the drawings, but the present invention is not limited to the following embodiments. In all the drawings below, the scale of each component is adjusted appropriately to facilitate understanding, and the scale of each component shown in the drawings does not necessarily match the scale of the actual component.

[First embodiment]
The first embodiment relates to a frozen dessert, and the frozen dessert is a composition containing at least one specific component selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin, and water ( Hereinafter, it is also called a “specific composition”.).

FIG. 1 is a schematic diagram showing an example of the frozen dessert of this embodiment. The frozen dessert 2 shown in FIG. 1 is in the form of an ice bar with a stick 4 inserted therein. FIG. 2 is a schematic diagram showing a state in which the frozen dessert 2 shown in FIG. 1 is cut along AA, and FIG. 3 is a cross-sectional diagram along AA in FIG. The frozen dessert 2 has a core portion 21 and a coating layer 22 covering the core portion 21 . The core portion 21 is made of a core portion composition, and the coating layer 22 is made of a coating layer composition.

The frozen dessert 2 is preferably stored frozen in a package. The temperature for frozen storage is usually -18°C to -35°C. The inventors of the present invention found that during frozen storage, ice tends to form on the surface of the frozen dessert 2 that is in contact with the air layer, and that the longer the storage period, the wider the range of ice formation and the larger the size of the ice. I found a problem. The ice that forms on the surface of the frozen dessert 2 degrades the appearance and texture of the frozen dessert and degrades the quality of the frozen dessert. The present inventors have found that the formation of ice on the surface of the frozen dessert 2 can be suppressed by using a specific composition as the coating layer composition in the frozen dessert 2 . According to the present invention, it is possible to suppress the formation of ice on the surface of the frozen dessert 2 even if the frozen storage period is, for example, three months or longer.

In the frozen dessert 2, the thickness of the coating layer 22 can be preferably 0.5 mm or more, more preferably 1.0 mm or more. The thickness of the coating layer is preferably 5.0 mm or less, more preferably 3.0 mm or less. The thickness of the coating layer 22 can be adjusted by, for example, the surface temperature of the core portion, the coating time, and the temperature of the coating liquid.

The frozen dessert is not limited to the form of an ice bar as shown in Fig. 1, and may be cup ice, cone ice, or the like. Even in these forms, at least part of the surface of the frozen dessert is in contact with the air layer, so that the problem of ice generated on the surface tends to become apparent. According to the present invention, it is possible to suppress the formation of ice on the surface of frozen desserts during frozen storage without being limited to a specific form of frozen desserts.

The frozen dessert preferably has a form in which at least part of the surface is composed of a frozen product of a specific composition, and is not limited to a form having a coating layer like the frozen dessert 2 shown in FIG. do not have. Since at least part of the surface of the frozen dessert is composed of the frozen product of the specific composition, it is possible to suppress the formation of ice on the surface of the frozen dessert during frozen storage. The frozen dessert may be in the form of a single layer or may be in the form of multiple layers. Single-layer frozen desserts can be produced using one type of frozen dessert composition. A frozen dessert consisting of multiple layers can be produced using a frozen dessert composition corresponding to each layer. Single-layer frozen desserts can be produced using one type of frozen dessert composition, in which case a specific composition is used as the frozen dessert composition. A frozen dessert consisting of multiple layers uses a specific composition as a frozen dessert composition that constitutes at least part of the surface.

Among the surfaces of the frozen dessert, at least a part, preferably all, of the surface that is in contact with the air layer, the surface that is easily visible, and the surface that has a large area on one plane is a frozen product of a specific composition. preferably configured. This is because ice is likely to form on such a surface during cryopreservation, or if ice is formed, it has a great impact on the deterioration of the aesthetic appearance. In the surface of the frozen dessert, the area ratio of the surface composed of the frozen product of the specific composition is preferably 50% or more, more preferably 60% or more. The percentage of the surface area of the frozen dessert that is composed of the frozen product of the specific composition is, for example, 100% or less, and may be 90% or less.
The area ratio of the surface of the frozen dessert composed of the frozen product of the specific composition can be measured by the following method. In frozen desserts in which the outer surface of the core portion is covered with a coating layer, the area where the core portion is exposed is visually confirmed, and the area is analyzed using image analysis software (Image J). Specifically, the frozen dessert is photographed, and the photographed image is converted into a black and white 16-bit image. Thereafter, threshold processing is performed to obtain an appropriate binary image (white: core portion, black: coating layer) in black & white mode. The number of white (0) and black (255) dots is counted for the binary image using the histogram function, and the white area ratio (=white count/(black count+white count)×100) is calculated. The ratio of the area where the core part is not exposed to the surface area composed of the frozen product of the specific composition is defined as the coverage ratio. If the color of the core portion and the coating layer are similar, an appropriate binary image can be obtained by filling in white the area where the core portion is exposed in the image in advance.

<Frozen Desserts>
The frozen desserts of this embodiment include ice creams (ice cream, ice milk, lacto ice), sherbet, and frozen desserts (ice candy, shaved ice, sleet, etc.), frozen yogurt, etc.

Among these, ice cream, ice milk, lacto ice, and ice desserts are suitable for this embodiment.

According to the Ministerial Ordinance Concerning Ingredient Standards for Milk and Dairy Products (December 27, 1951 Ministry of Health and Welfare Ordinance No. 52), ice creams are processed milk or foods made from these ingredients. fermented milk (excluding fermented milk) that contains 3.0% or more milk solids. Ice creams are classified into three categories, ice cream, ice milk, and lacto ice, depending on the amount of milk solids and milk fat contained.

Those with a milk solids content of less than 3.0% are defined as ice desserts according to the Ministry of Health and Welfare's "Standards for Food, Additives, etc." based on the Food Sanitation Law.

Frozen yogurt is categorized as "fermented milk" by type according to the ministerial ordinance on ingredient standards for milk and dairy products. , pasty or liquid, or frozen.” The ingredient standard is defined as "8.0% or more non-fat milk solids content, 10 million/ml or more lactic acid bacteria or yeast count".

<Frozen dessert composition>
The frozen dessert according to this embodiment is produced using a frozen dessert composition. The frozen dessert composition contains ingredients commonly used in the production of frozen desserts (dairy raw materials, sugars, vegetable juices, thickeners, pH adjusters, eggs, oils and fats, stabilizers, emulsifiers, coloring agents such as pigments, Sweeteners, flavoring agents, acidulants, flavoring materials, etc.) are appropriately blended and prepared. When the frozen dessert has a multi-layer structure, a frozen dessert composition having different compositions for each layer is prepared. For example, in manufacturing the frozen dessert 2 shown in FIG. 1, a core composition and a coating layer composition are prepared as the frozen dessert composition.

(fat)
Fats and oils used in frozen dessert compositions mean animal fats and oils, vegetable fats and oils, processed fats and oils thereof, and the like, and may be used alone or in combination of two or more thereof.

Examples of animal oils and fats include milk fat (milk fat, etc.), beef tallow, lard, fish oil, and the like. Examples of vegetable oils 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 butter, cacao butter, and the like. is mentioned. Examples of processed fats and oils obtained by hydrogenating vegetable fats and/or animal fats and oils include margarine and shortening.

In the frozen dessert composition, the fat and oil content is preferably 15% by mass or less, more preferably 13% by mass or less, in consideration of physical properties, taste, and the like. When a core composition and a coating layer composition are used as the frozen dessert composition, the fat content of the core composition is preferably 15% by mass or less, more preferably 13% by mass or less, and 0% by mass. % is fine. Forming the core part using a core part composition containing fats and oils is preferable in terms of imparting a body feeling and a smooth texture to the frozen dessert. The fat content of the coating layer composition is preferably 10% by mass or less, more preferably 5% by mass or less, and may be 0% by mass. In the coating layer composition, the lower the oil content, the more pronounced the problem of ice formation on the surface of frozen desserts. However, according to the present invention, the oil content of the coating layer composition is within the above range. Even inside, it is possible to suppress the formation of ice on the surface of the frozen dessert. The fat and oil content in the present specification can be quantified by the Roese-Gottlieb method.

(milk fat)
In the frozen dessert composition, the milk fat content is preferably 15% by mass or less, more preferably 13% by mass or less, and may be 0% by mass. When the core composition and the coating layer composition are used as the frozen dessert composition, the milk fat content of the core composition is preferably 15% by mass or less, more preferably 13% by mass or less, and 0 % is fine. The milk fat content of the coating layer composition is preferably 10% by mass or less, more preferably 5% by mass or less, and may be 0% by mass. Good flavor and mouthfeel can be obtained by adjusting the content to the above range.

The fat and milk fat content of the frozen dessert composition is measured, for example, by a method that complies with the method for determining the milk fat content of ice creams described in the "Ministerial Ordinance Concerning Ingredient Standards for Milk and Dairy Products".

(dairy raw material)
Examples of dairy ingredients used in frozen dessert compositions include raw milk, skimmed milk, skimmed concentrated milk, whole milk powder, skimmed milk powder, cream, butter, butter oil, cheese, concentrated milk, sugar-free condensed milk, sugar-free condensed skim milk, sweetened condensed milk, cream powder, whey powder, buttermilk powder, sweetened milk powder, fermented milk, fermented milk powder, block milk and the like. In this embodiment, these may be used singly or in combination of two or more.

Raw milk, skimmed milk, skimmed concentrated milk, whole milk powder, skimmed milk powder, cream, butter, whey powder, etc. are more preferable as the milk raw material, and these may be used alone or in combination of two or more.

(sweetener)
The sweetener used in the frozen dessert composition means a raw material that imparts sweetness to the frozen dessert, and is a concept that includes sugars and non-sugars that impart sweetness. Specific examples thereof include sugar (white sugar, granulated sugar, brown sugar, brown sugar, etc.), sugar mixed isomerized sugar, isomerized sugar, lactose, glucose, maltose, fructose, invert sugar, reduced malt starch syrup, sugars such as honey, palatinose, D-xylose; sugar alcohols such as xylitol, sorbitol, maltitol, erythritol; sodium saccharin, cyclamate and its salts, acesulfame potassium, thaumatin, aspartame, sucralose, alitame, neotame, stevia extract and high-intensity sweeteners such as stevioside. In the frozen dessert composition, these may be used singly or in combination of two or more.

The sweetener content in the frozen dessert composition is preferably 40% by mass or less, more preferably 30% by mass or less. In the frozen dessert composition, the sweetener content is preferably 1% by mass or more, more preferably 5% by mass or more. When the core composition and the coating layer composition are used as the frozen dessert composition, the content of the sweetener in the core composition is preferably 40% by mass or less, more preferably 40% by mass or less, from the viewpoint of storage stability. is 30% by mass or less, preferably 1% by mass or more, and more preferably 5% by mass or more. The sweetener content of the coating layer composition is preferably 40% by mass or less, more preferably 20% by mass or less, and preferably 1% by mass or more, from the viewpoint of storage stability. Good flavor and mouthfeel can be obtained by adjusting the content to the above range.

(stabilizer)
Examples of stabilizers used in frozen dessert compositions include pectin, sodium cellulose glycolate (carboxymethylcellulose), guar gum, locust bean gum, carrageenan, microcrystalline cellulose, gum arabic, karaya gum, xanthan gum, tara gum, gellan gum, and native gellan gum. , macrohomopsis gum, agar, alginic acids (alginic acid, alginate), soybean polysaccharides, and the like. In the frozen dessert composition, these may be used singly or in combination of two or more.

(emulsifier)
Examples of emulsifiers used in frozen dessert compositions include glycerin fatty acid esters, sucrose fatty acid esters (sugar esters), sorbitan fatty acid esters, propylene glycol fatty acid esters, polyglycerin fatty acid esters, lecithin, citric acid, lactic acid, and the like. Examples include organic acid monoglycerides, organic acid diglycerides, and the like. In the frozen dessert composition, these may be used singly or in combination of two or more.

(other ingredients)
The frozen dessert composition may optionally contain one or more other ingredients as long as they do not impair the effects of the present invention. Other materials include, for example, acidulants, vegetable proteins, processed eggs, flavoring agents, coloring agents, fruit juices and pulps (strawberries, grapes, melons, citrus fruits, etc.), jams, preserves, vegetables (carrots, watermelons, etc.) etc.), coffees, teas (matcha, black tea, green tea, oolong tea, etc.), chocolates, caramels, and various foodstuffs.

(Total solid content)
The total solid content of the frozen dessert composition is preferably 50% by mass or less, more preferably 40% by mass or less, and preferably 10% by mass or more, more preferably 20% by mass or more. When the core composition and the coating layer composition are used as the frozen dessert composition, the total solid content of the core composition is preferably 50% by mass or less, more preferably 40% by mass or less, Moreover, it is preferably 10% by mass or more, and more preferably 20% by mass or more. The total solid content of the coating layer composition is preferably 40% by mass or less, more preferably 30% by mass or less, or preferably 5% by mass or more, more preferably 10% by mass or more. A good flavor, texture, and shape retention can be obtained by adjusting the content to the above range. In the present specification, the total solid content is a value calculated by solid content (% by mass)=100-moisture content (% by mass). The moisture content is a value measured by a normal pressure heat drying method (drying aid addition method).

(non-fat milk solids)
The non-fat milk solids content of the frozen dessert composition is preferably 20% by mass or less, more preferably 15% by mass or less, and may even be 0% by mass. When the core composition and the coating layer composition are used as the frozen dessert composition, the non-fat milk solids content of the core composition is preferably 20% by mass or less, more preferably 15% by mass or less. Yes, it may be 0% by mass. The coating layer composition is preferably 10% by mass or less, more preferably 5% by mass or less, and may be 0% by mass. A good flavor and texture can be obtained by adjusting the content to the above range.

The method for measuring the non-fat milk solids content of the frozen dessert composition is, for example, a method that complies with the method for determining the non-fat milk solids content of fermented milk and lactic acid bacteria beverages described in the "Ministerial Ordinance Concerning Ingredient Standards for Milk and Dairy Products". Measure in

(milk solids)
The milk solids content of the frozen dessert composition is preferably 30% by mass or less, more preferably 20% by mass or less, and may be 0% by mass. When the core composition and the coating layer composition are used as the frozen dessert composition, the milk solids content of the core composition is preferably 30% by mass or less, more preferably 20% by mass or less, It may be 0% by mass. The coating layer composition is preferably 20% by mass or less, more preferably 10% by mass or less, and may be 0% by mass. A good flavor and texture can be obtained by adjusting the content to the above range.

The milk solids content of the frozen dessert composition is the sum of the milk fat content and non-fat milk solids content described above.

(freezing point)
The freezing point of the frozen dessert composition is preferably −2.0° C. or lower, more preferably −2.5° C. or lower, from the viewpoint of good meltability in the mouth. The freezing point of the frozen dessert composition is preferably −10° C. or higher, more preferably −5° C. or higher, from the viewpoint of improving frozen storage stability. When the core composition and the coating layer composition are used as the frozen dessert composition, the freezing point of the core composition is preferably −2.0° C. or lower from the viewpoint of improving the meltability in the mouth. More preferably -2.5°C or lower. The freezing point of the core composition is preferably −10° C. or higher, more preferably −5° C. or higher, from the viewpoint of improving frozen storage stability. The freezing point of the coating layer composition is preferably −2.0° C. or lower, more preferably −2.5° C. or lower, from the viewpoint of good melting in the mouth. The temperature is preferably -10°C or higher, and more preferably -5°C or higher, from the viewpoint of improving the ease of melting when eating and the storage stability in the freezer.

The freezing point of the frozen dessert composition is obtained by measuring the temperature of the frozen dessert composition over time while cooling the liquid frozen dessert composition to an ambient temperature of -35°C. Here, since an exothermic reaction occurs in the reaction from liquid to solid, if the liquid is cooled at the above temperature, it reaches a point (freezing point) at which the temperature does not drop once. As used herein, the freezing point is the temperature at which the temperature of the composition does not drop during cooling (freezing point), which is measured as the freezing point of the frozen dessert composition.

(viscosity)
The viscosity of the frozen dessert composition is preferably 1000 mPa s or less, more preferably 700 mPa s or less, and preferably 50 mPa s or more, at a temperature of 5 ° C. of the liquid frozen dessert composition, More preferably, it is 100 mPa·s or more. When the frozen dessert composition is a coating layer composition, the viscosity at the liquid temperature during coating is preferably 50 mPa·s to 2000 mPa·s, more preferably 100 mPa·s to 1000 mPa·s. s, more preferably 200 mPa·s to 800 mPa·s. When the core composition and the coating layer composition are used as the frozen dessert composition, the viscosity of the core composition at a temperature of 5° C. is preferably 1000 mPa·s or less, more preferably 700 mPa·s or less. Also, it is preferably 50 mPa·s or more, more preferably 100 mPa·s or more. By adjusting the amount within the above range, it is possible to provide good texture and flavor release while suppressing precipitation of ice.

Although the method of measuring the viscosity is not particularly limited, for example, using a Brookfield viscometer, rotating at 60 rpm, rotor No. Measure as 3.

(sugar content)
The sugar content of the frozen dessert composition is preferably 50° or less, more preferably 40° or less, still more preferably 30° or less, and is preferably 5° or more, more preferably 10° or more, further preferably 15° or more. is. When the core composition and the coating layer composition are used as the frozen dessert composition, the sugar content of the core composition is preferably 50° or less, more preferably 40° or less, and preferably 5° That's it. From the viewpoint of storage stability, the sugar content of the coating layer composition is preferably 40° or less, more preferably 30° or less, and is preferably 5° or more, more preferably 10° or more, and still more preferably 15°. That's it.

In this specification, the sugar content means the Brix value and can be measured with a saccharimeter (Brix meter).

(overrun value)
The amount of air contained in frozen desserts is expressed by an overrun value, which is the percentage of the volume of air contained relative to the volume of the raw material mix (frozen dessert composition at the raw material stage). For example, an overrun value of 100% means that the same volume of air as the raw mix is contained. The overrun value of the frozen dessert is preferably 5-80%, more preferably 15-60%, still more preferably 20-50%. When the frozen dessert is composed of a core portion and a coating layer, the overrun value of the core portion is preferably 5 to 80%, more preferably 15 to 60%, and still more preferably 20 to 50%. The overrun value of the layer is preferably 5% or less, even 0%. When the overrun value is within the above range, a frozen dessert with a smooth texture can be obtained.

<Specific composition>
In the present invention, the specific composition in which at least a part of the surface of the frozen dessert is composed of the frozen product is one type of frozen dessert composition. Characteristics specific to particular compositions are described below. For the particular composition, the description of the frozen dessert composition above applies, except for the specific characteristics.

A specific composition contains specific ingredients and water. Water in the composition that forms the surface of frozen desserts is presumed to be one of the causes of ice formation on the surface of frozen desserts during frozen storage. can suppress the formation of ice. In the specific composition, the water content is preferably 50% by mass or more, more preferably 60% by mass or more, and even more preferably 70% by mass or more. In the specific composition, the water content is preferably 98% by mass or less, more preferably 95% by mass or less, and even more preferably 90% by mass or less. By adjusting the water content, the freezing point of a particular composition can be adjusted to the desired value.

The specific composition contains at least one component selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin, which are specific components.

Pullulan is a neutral simple polysaccharide that is extracellularly produced when Aureobasidum pullulans is cultured. , 6 bonds are repeated to form a chain. The weight average molecular weight of pullulan used in the present invention is not particularly limited, but a preferred example is about 200,000. As used herein, the weight average molecular weight refers to a value calculated by GPC analysis. Pullulan is commercially available, and examples of commercially available products include pullulan (manufactured by Hayashibara Co., Ltd.).

Tremel gum is a polysaccharide derived from white fungus. The weight average molecular weight of the tremel gum used in the present invention is not particularly limited, but a preferred example is 3 million to 5 million. Tremel gum is commercially available, and examples of commercially available products include UT-WC, UT-WS, and Unet I-7800 (all manufactured by Unitech Foods).

The type of starch is not particularly limited, but includes corn starch, potato starch, rice starch, wheat starch, tapioca starch, etc., and partially pregelatinized starch obtained by partially pregelatinizing starch. Starch is commercially available, and commercially available starches include, for example, Erian GEL100 (manufactured by Matsutani Chemical Co., Ltd.), Pine Ace #1 (manufactured by Matsutani Chemical Co., Ltd.), and the like.

Trehalose is a non-reducing disaccharide composed of 1,1-glycosidic bonds of glucose, and is present in various animals and plants. The trehalose used in the present invention is not particularly limited as long as it is edible. As for the form of trehalose, it may be used in a state in which it can be uniformly mixed with other raw materials, and examples thereof include liquid, syrup, powder, and solid forms. Trehalose is commercially available, and examples of commercially available products include Treha (manufactured by Hayashibara Co., Ltd.).

Powdered candy is a fine powder obtained by spray-drying starch that has been enzymatically saccharified. Powdered candy is commercially available, and commercially available ones include Max 2000 (manufactured by Matsutani Kagaku Co., Ltd.), Nipotex 25 (manufactured by Sanei Sugar Chemical Co., Ltd.), and the like.

Gelatin is obtained by treating bones, skin, ligaments, tendons, fish scales, etc. of cattle, pigs, chickens, fish, etc. with acid or alkali and extracting them with heat. Among these materials, pig skin, fish scales, pig bones, and cow bones are preferred, and pig bones and cattle bones are more preferred. In the present invention, one of these gelatins may be selected and used alone, or two or more thereof may be used in combination. The gelatin used in the present invention has a weight average molecular weight of 50,000 to 200,000, preferably 150,000 to 200,000.

The gelatin used in the present invention is commercially available, and examples of commercially available gelatin include GSN, APH-100, GQS-20, GBL-250, GBL-100, etc. Average molecular weight 50,000 to 200,000: manufactured by Nitta Gelatin Co., Ltd.).

By containing the specific component, the specific composition can suppress the formation of ice on the surface of the frozen dessert during frozen storage. In the specific composition, the total content of the specific components is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, from the viewpoint of effectively suppressing the formation of ice on the surface of frozen desserts. Yes, more preferably 0.3% by mass or more. In the specific composition, the content of the specific component is preferably 10.0% by mass or less, more preferably 8.0% by mass or less, and even more preferably 5.0% by mass or less.

When the specific composition contains pullulan, the lower limit of the pullulan content is preferably 0.1% by mass or more, and the upper limit is preferably 1.0% by mass or less, more preferably 0.5% by mass. Below, it is more preferably 0.3% by mass or less, particularly preferably 0.2% by mass or less, and preferably 0.1% by mass to 1.0% by mass. When the specific composition contains tremel gum, the lower limit of the tremel gum content is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and the upper limit is preferably 1% by mass or less. It is more preferably 0.5% by mass or less, still more preferably 0.3% by mass or less, and preferably 0.1% by mass to 1.0% by mass. When the specific composition contains starch, the lower limit of the starch content is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and still more preferably 0.3% by mass or more. The upper limit is preferably 2.0% by mass or less, more preferably 1.0% by mass or less, still more preferably 0.8% by mass or less, and particularly preferably 0.7% by mass or less. is preferably 0.1% by mass to 2.0% by mass. When the specific composition contains trehalose, the lower limit of the trehalose content is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, and still more preferably 1.0% by mass or more. , the upper limit is preferably 6.0% by mass or less, more preferably 5.0% by mass or less, and still more preferably 4.0% by mass or less. It is 0% by mass. When the specific composition contains powdered candy, the lower limit of the powdered candy content is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and still more preferably 0.3% by mass or more. and the upper limit is preferably 10.0% by mass or less, more preferably 5.0% by mass or less, and still more preferably 3.0% by mass or less, and a suitable range is preferably 0.1% by mass to 10.0% by mass. When the specific composition contains gelatin, the lower limit of the gelatin content is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and the upper limit is preferably 1.0% by mass. % or less, more preferably 0.5 mass % or less, still more preferably 0.3 mass % or less, and a suitable range is preferably 0.1 mass % to 1.0 mass %.

When the specific composition contains two or more of the specific ingredients, an example of the combination is trehalose and pullulan. The content ratio of trehalose and pullulan contained in the specific composition may be, for example, within the range of 1:100 to 100:1, preferably 1:10 to 100:1, more preferably 1 :5 to 100:1, particularly preferably 1:5 to 60:1. It may contain more trehalose than pullulan, or it may contain more pullulan than trehalose.

<Package>
The frozen dessert of the present technology may be contained in a package. In addition, an air layer may be provided in the package in which the frozen dessert is accommodated. By having an air layer in the package, it functions as a cushioning material between the frozen dessert and the package. Specifically, the air layer in the package can reduce the chance of contact between the frozen dessert and the package, or reduce the impact at the time of contact, thereby suppressing damage to the frozen dessert during transportation and frozen storage. can do. FIG. 4 shows a state in which the frozen dessert 2 shown in FIG. 1 is accommodated in a packaging bag 3, which is a type of package. In FIG. 4, the packaging bag 3 contains the frozen dessert 2 with an air layer.

The material and shape of the package are not limited as long as it can contain frozen desserts, but it is preferable that the package is capable of suppressing fluctuations in the moisture content of the air layer within the package. This is because it is presumed that one of the causes of ice formation on the surface of the frozen dessert is an increase in the moisture content of the air layer within the package. From the viewpoint of hygienic frozen storage of the frozen dessert, the package preferably covers the entire surface of the frozen dessert, but may partially expose the frozen dessert. It is preferable that the packaging body seals the frozen dessert, but the structure is not limited to sealing. The frozen desserts may be individually wrapped (individually wrapped) by a package, or may be packaged in a plurality of pieces. It is in the form of a packaging bag or a container-like packaging container.

Materials for packaging include paper, processed paper, resin, metal, rubber, glass, ceramics, enameling, wood, composite materials, cloth, and non-woven fabric. It is preferable that the material of the package includes a resin and a composite material. In the frozen dessert 1 shown in FIG. 1, the package is a packaging bag 3 containing resin.

Any resin conventionally used for food packaging can be used as the resin. Examples of synthetic resins include polyvinyl chloride, polyolefins, styrenic resins, polyvinylidene chloride, polyethylene terephthalate, methacrylic resins, nylon, polycarbonate, polymethylpentene, thermosetting resins and cellophane. The synthetic resin is preferably selected from the group consisting of polyvinyl chloride, polyethylene, polystyrene, polypropylene, polyvinylidene chloride, polyethylene terephthalate, polymethylmethacrylate, nylon and polymethylpentene.

Various additives may be added to the various resins as necessary. For example, plasticizers, colorants, and the like.

Composite materials are various laminated materials. For example, if transparency is not required, a laminated film made by vapor-depositing aluminum on a base film made of resin can be used.

The resin material or the composite material can be molded into a desired package shape by conventionally known various molding methods. Examples include injection molding, blow molding, extrusion molding, and press molding.

<Method for manufacturing frozen dessert>
A method for producing a frozen dessert according to the present embodiment is a method for producing a frozen dessert having a core portion and a coating layer covering at least a portion of the surface of the core portion, wherein at least a portion of the surface of the core portion 2) forming a coating layer using a composition containing water and at least one specific component selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin. An example of the method for producing the frozen dessert 2 shown in FIG. 1 will be described below, but the method is not limited to this.

(Method for producing frozen dessert)
All raw materials of the core portion composition forming the core portion 21 are mixed and heat sterilized to prepare a raw material mix (core portion composition). However, those that are denatured by heat during heat sterilization, such as perfumes, are preferably added after heat sterilization. The composition of all raw materials of the raw material mix is the same as the composition of the core portion composition that forms the core portion from the frozen product. Similarly, all raw materials of the coating composition forming the coating layer 22 are mixed and heat sterilized to prepare a raw material mix (coating layer composition). The composition of all raw materials of the raw material mix is the same as the composition of the coating layer composition that forms the coating layer from the frozen product.

Next, the core portion 21 is obtained by molding the raw material mix of the core portion composition and cooling and solidifying it. Specifically, a method can be used in which a mold having a desired shape is filled with a raw material mix, cooled and solidified, and then the temperature of the mold is raised to take out the core portion 21 . The stick 4 is inserted into the core portion 21 after the raw material mix in the mold starts to freeze and before it is completely solidified.

Next, the coating layer 22 is formed on the outer surface of the obtained core portion 21 using a fluid coating layer composition (coating liquid). A dipping method, a spray method, or an enrobing method can be used as a coating method for the coating layer composition. The dipping method is a method of forming the coating layer 22 by immersing the core portion 21 in a coating liquid, pulling it out, and cooling and solidifying it. The liquid temperature of the coating liquid is preferably 20° C. or lower, more preferably 15° C. or lower, and preferably 0° C. or higher. The time (holding time) during which the core portion 21 is immersed in the coating liquid is preferably 0.8 to 15 seconds. The thickness of the coating layer 22 can be adjusted by the viscosity and retention time of the coating liquid.

In the dipping method, the stick 4 is gripped so that the surface of the core portion 21 into which the stick 4 is inserted is the upper surface and the length direction of the stick 4 is perpendicular to the liquid surface of the coating liquid. The coating layer 22 can be formed by dipping and pulling up. The ratio of the area of the portion covered with the coating layer 22 to the entire surface of the core portion 21 is preferably 10% or more, more preferably 80% or more, and still more preferably 90% in terms of palatability and product appearance. That's it.

(Packaging method for frozen desserts)
The production method of the present embodiment includes a step of packaging the frozen dessert with a package. Methods for packaging frozen desserts in wrappers can be methods known in the art. If the package is provided in a ready-made form, the package is optionally sealed after the ice cream is placed in the package. Examples of packaging methods include a container forming and filling method, a vacuum packaging method, and a seal packaging method. The frozen dessert 2 shown in FIG. 4 can be packaged by housing the frozen dessert 2 in the packaging bag 3 by, for example, a sealing packaging method.

The sealing packaging method refers to a method of filling frozen desserts into a molded packaging container or bag made of resin material or composite material and sealing the mouth.

[Second embodiment]
A second embodiment relates to a frozen dessert, and at least a part of the surface of the frozen dessert contains at least one specific component selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin. , and water, and the specific component suppresses the formation of ice on the surface of the frozen dessert. The description of the frozen dessert of the first embodiment applies to the details of the frozen dessert of the second embodiment.

[Third embodiment]
The third embodiment relates to an ice formation inhibitor used in the production of frozen desserts for the purpose of suppressing the formation of ice on the surface of frozen desserts during frozen storage. The ice formation inhibitor of this form contains at least one specific ingredient selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin. The method of using the specific component as an ice formation inhibitor is the same as the method of using the specific component in the first embodiment.

[Fourth embodiment]
The fourth embodiment relates to a method for suppressing the formation of ice on the surface of frozen desserts. The method of this embodiment comprises adding at least one specific component selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin to a composition that constitutes the surface of the frozen dessert. The description of the process of preparing the specific composition containing the specific component in the first embodiment is applied to such a process.

The present invention will be described in more detail below with reference to examples, but the examples described below are examples of typical examples of the present technology, and the present invention is limited to these examples. not to be

[frozen dessert]
For Test Examples 1 to 12, six frozen desserts in the form of ice bars were produced as frozen desserts to be evaluated for each test example. A specific manufacturing method is shown below.

(Manufacturing of core part)
Water is heated to 70 ° C., 5.3 parts by mass of unsalted butter, 11.8 parts by mass of granulated sugar, 10.7 parts by mass of starch syrup, 2.0 parts by mass of 20% sweetened frozen egg yolk, emulsion stabilizer 0.22 parts by weight of stabilizer, 0.14 parts by weight of stabilizer, 0.18 parts by weight of emulsifier, 21.3 parts by weight of 35% skimmed concentrated milk, and 8.45 parts by weight of 48% cream. After sterilizing with a plate sterilizer at 90°C for 30 seconds as a standard, it was cooled to 10°C or less. Then, it was aged at 10° C. or less for 5 hours or more to obtain a core composition.

90 ml of the core composition was frozen to an overrun value of 35%, filled into molds, cooled to -30°C to -40°C, sticks inserted before fully solidified, then completely solidified to

(Production of coating layer composition)
In Test Examples 1 to 12, coating layer compositions having compositions shown in Table 1 were prepared using the following materials.

Sweetener 1: Granulated sugar (manufactured by Hokkaido Sugar Co., Ltd.)
Stabilizer 1: a mixture containing locust bean gum, guar gum, and carrageenan (manufactured by Taiyo Kagaku Co., Ltd.)
Stabilizer 2: A mixture containing 20% by mass of fermented cellulose and additionally containing guar gum and dextrin (manufactured by San-Eigen FFI Co., Ltd.)
Juice 1: Raspberry concentrated juice (manufactured by Kakosha)
Preserve 1: Strawberry Preserve (manufactured by Taiyo Kagaku Co., Ltd.)
Powder candy: Max 2000 (manufactured by Matsutani Chemical Co., Ltd.)
Trehalose: Treha (manufactured by Hayashibara Co., Ltd.)
Tremel gum: UNetI-7800 (manufactured by Unitec Foods)
Pullulan: Pullulan (manufactured by Hayashibara Co., Ltd.)
Starch: Erian GEL100 (manufactured by Matsutani Chemical Co., Ltd.)
Gelatin: GBL-250 (manufactured by Nitta Gelatin)
A specific preparation method was to raise the temperature of water to 70°C, mix raw materials other than Preserve 1, and raise the temperature to 85°C. After raising the temperature, the mixture was stirred at 5000 rpm for 5 minutes using a homomixer. After that, the fruit juice 1 was added, and the volume was adjusted to the specified amount. After making up the volume, the mixture was stirred and cooled to 20°C, then slowly cooled to 10°C or less, and then Preserve 1 was mixed to obtain a coating layer composition.

The viscosity and sugar content Bx of the obtained coating layer composition were measured. Viscosity was determined using a Brookfield viscometer at a temperature of 5°C. 3 rotors were used and measurements were made at 60 revolutions/second for 30 seconds. The sugar content was measured at a temperature of 5°C with a digital saccharimeter (PR-100, manufactured by Atago Co., Ltd.).

(Formation of coating layer)
The core portion is removed from the mold, and the entire core portion is immersed in the coating layer composition of Test Examples 1 to 12 prepared as described above for 2 to 6 seconds, then pulled up and placed in liquid nitrogen for 1 to 3 seconds. A coating layer was formed on the entire surface of the core portion by immersion to produce frozen desserts of each test example. The immersion time in the coating layer composition was adjusted so that the mass of the coating layer was 18.4 g±0.5 g.

(packaging)
As the packaging body, a packaging bag made of transparent resin (NY15/CPP70 manufactured by Toyo Seikan Co., Ltd.) and a composite material in which aluminum deposition is applied on a transparent resin sheet (hereinafter also referred to as “aluminum deposition”) (OPP25/printing /Adhesive/VMCPP25, manufactured by Howa Sangyo Co., Ltd.) was prepared in advance. For each test example, three frozen desserts were placed in a packaging bag made of transparent resin, each of the three frozen desserts was placed in a packaging bag made of vapor-deposited aluminum, and the mouth of each packaging bag was sealed. Six frozen desserts were obtained as frozen desserts to be evaluated.

[evaluation]
The frozen desserts of each test example were stored frozen in a freezer at -18°C. For each frozen dessert, after 1 month, 2 months, and 3 months after the start of frozen storage, remove it from the freezer, open the mouth of the packaging bag, and evaluate the ice generated on the surface according to the following criteria. did Evaluation A is the highest evaluation, and evaluation E is the lowest evaluation. FIG. 5 is a diagram showing photographs of frozen dessert samples that meet each criterion. After the evaluation, it was put back into the same packaging bag, sealed, and placed in the freezer. Table 1 shows the evaluation results of the lowest evaluation among the three frozen desserts contained in the packaging bag made of transparent resin and the lowest evaluation among the three frozen desserts contained in the packaging bag made of aluminum vapor deposition.

A: no ice is formed on the surface;
B: Ice is generated on a small portion of the surface,
C: Ice is formed on less than half of the surface area,
D: Ice is formed on more than half of the surface area.
E: Ice is generated on almost the entire surface.

As can be seen from the results shown in Table 1, in Test Examples 2 to 12 in which the coating layer composition contains the specific component, compared to Test Example 1 in which the coating layer composition does not contain the specific component, ice on the surface of the frozen dessert generation is suppressed.

2 frozen dessert, 3 packaging bag, 4 stick, 21 core part, 22 coating layer.

Claims

A frozen dessert composed of a composition containing at least one specific ingredient selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin, and water.
The frozen dessert according to claim 1, wherein the content of the specific component in the composition is 0.1% by mass or more and 5% by mass or less.
The frozen dessert has a core and a coating layer covering at least part of the surface of the core,
3. The frozen dessert according to claim 1, wherein said coating layer is composed of said composition.
The frozen dessert according to any one of claims 1 to 3, wherein the specific component suppresses formation of ice on the surface of the frozen dessert.
A method for producing a frozen dessert having a core and a coating layer covering at least part of the surface of the core, comprising:
A coating layer is formed on at least part of the surface of the core using a composition containing at least one specific component selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin, and water. A manufacturing method comprising the step of forming.
Containing at least one specific component selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin,
An ice formation inhibitor used in the production of frozen desserts for the purpose of suppressing the formation of ice on the surface of the frozen desserts during frozen storage of the frozen desserts.
A method for suppressing the formation of ice on the surface of the frozen dessert during frozen storage of the frozen dessert,
A method comprising adding at least one specific component selected from the group consisting of pullulan, tremel gum, starch, trehalose, powdered candy, and gelatin to the composition constituting the surface of the frozen dessert.