WO2023003000A1

WO2023003000A1 - Frozen dessert and method for producing same

Info

Publication number: WO2023003000A1
Application number: PCT/JP2022/028134
Authority: WO
Inventors: 和博向山; 貴光菊池; 輝太郎島村
Original assignee: 株式会社明治
Priority date: 2021-07-21
Filing date: 2022-07-20
Publication date: 2023-01-26
Also published as: CN117677299A; JPWO2023003000A1

Abstract

Provided is a frozen dessert containing 5 mass% or more of an oil and fat and 30 mass% or more of water, wherein the oil and fat has a solid fat content at 25°C of 70 mass% or greater and a solid fat content at 35°C of 15 mass% or less, and the mode diameter of fat globules of the oil and fat is 10-30 μm.

Description

Frozen dessert and its manufacturing method

TECHNICAL FIELD The present invention relates to frozen desserts and methods for producing the same.
Specifically, the present invention relates to a frozen dessert excellent in heat-resistant shape retention and texture, and a method for producing the same.

Frozen desserts containing cocoa butter are known (Patent Documents 1 to 3).

JP-A-4-316453 JP 2008-301814 A Japanese Patent Application Laid-Open No. 2020-137426

However, in the conventional techniques including Patent Documents 1 to 3, there is room for further improvement from the viewpoint of improving the heat resistant shape retention and texture of frozen desserts.
That is, when a large amount of cocoa butter (especially 5% by mass or more) is used to enhance the cocoa feeling in the production of frozen desserts, the melting point of cocoa butter is lower than that of other vegetable oils (rapeseed oil, soybean oil, coconut oil, etc.). It has been found that the frozen dessert mix thickens over time in the manufacturing process (especially the aging process) due to the high content, impairing the manufacturing aptitude. Moreover, even if a frozen dessert was obtained, its heat-resistant shape retention was not sufficient, and it was likewise easy to melt in the temperature range (20 to 30°C) where ordinary frozen desserts tend to melt. Furthermore, the texture (melting in the mouth and smoothness) and flavor (feeling of cacao) of the frozen dessert were not sufficient.
In order to improve the manufacturability of frozen desserts, it is conceivable to increase the amounts of emulsifiers and stabilizers. However, methods relying only on emulsifiers and stabilizers did not improve the heat-resistant shape retention and texture (melt in the mouth and smoothness) of frozen desserts. In addition, there is a possibility that the flavor (cacao feeling) is impaired by an off-taste derived from a large amount of emulsifiers and stabilizers.
Frozen desserts containing oils and fats other than cocoa butter also have the above problems.

One of the objects of the present invention is to provide a frozen dessert with excellent heat-resistant shape retention and texture, and a method for producing the same.

As a result of intensive studies by the present inventors, a frozen dessert containing 5% by mass or more of oil and 30% by mass or more of water, wherein the oil has a solid fat content of 70% by mass or more at 25 ° C. and having a solid fat content of 15% by mass or less at 35° C. and a mode diameter of the fat globules of the fat of 10 to 30 μm, which is excellent in production aptitude, heat-resistant shape retention and texture. completed the invention.
According to the present invention, the following frozen desserts can be provided.
1. A frozen dessert containing 5% by mass or more of oil and 30% by mass or more of water,
The fat has a solid fat content of 70% by mass or more at 25°C and a solid fat content of 15% by mass or less at 35°C,
The frozen dessert, wherein the fat globules of the fat have a mode diameter of 10 to 30 μm.
2. 2. The frozen dessert according to 1, containing 5 to 35% by mass of the oil.
3. 3. The frozen dessert according to 1 or 2, wherein the standard deviation of the particle size of the fat globules is 0.50 or less.
4. 4. The frozen dessert according to any one of 1 to 3, containing 2 to 30% by mass of free fat.
5. 5. The frozen dessert according to any one of 1 to 4, which contains cacao-derived components.
6. 6. The frozen dessert according to any one of 1 to 5, wherein the oil or fat is one or more selected from the group consisting of cocoa butter and cocoa butter substitute fat.
7. 7. The frozen dessert according to any one of 1 to 6, which does not contain an emulsifier or contains an emulsifier in the range of 0.2% by mass or less.
8. The frozen dessert according to any one of 1 to 7, which has an elution rate of 25% by mass or less after 30 minutes at 20°C.
9. It contains 5% by mass or more of fat and 30% by mass or more of water, and the fat has a solid fat content of 70% by mass or more at 25°C and a solid fat content of 15% by mass or less at 35°C. obtaining some frozen dessert mixes,
Heating and sterilizing the frozen dessert mix;
kneading the frozen dessert mix in a cooled state, and molding the frozen dessert mix to obtain a frozen dessert, in this order;
A method for producing a frozen dessert, wherein the fat globules of the oil contained in the frozen dessert have a mode diameter of 10 to 30 μm.
10. 10. The method for producing frozen dessert according to 9, wherein the frozen dessert contains 5 to 35% by mass of the oil.
11. 11. The method for producing frozen dessert according to 9 or 10, wherein the standard deviation of the particle size of the fat globules contained in the frozen dessert is 0.50 or less.
12. 12. The method for producing a frozen dessert according to any one of 9 to 11, wherein the frozen dessert contains 2 to 30% by mass of free fat.
13. 13. The method for producing a frozen dessert according to any one of 9 to 12, wherein the frozen dessert contains a cacao-derived component.
14. 14. The method for producing a frozen dessert according to any one of 9 to 13, wherein the frozen dessert contains, as the fat, one or more selected from the group consisting of cocoa butter and cocoa butter substitute fat.
15. 15. The method for producing a frozen dessert according to any one of 9 to 14, wherein the frozen dessert does not contain an emulsifier or contains an emulsifier in the range of 0.2% by mass or less.
16. 16. The method for producing a frozen dessert according to any one of 9 to 15, wherein the frozen dessert has an elution rate of 25% by mass or less after 30 minutes at 20°C.

According to the present invention, it is possible to provide a frozen dessert excellent in production aptitude, heat-resistant shape retention and texture, and a method for producing the same.

1 is an SEM (Scanning Electron Microscope) image of the frozen dessert of Example 1 (Formulation 1). 1 is an SEM image of a frozen dessert of Comparative Example 1 (Formulation 1). 1 is an SEM image of the frozen dessert of Example 1 (formulation 2). 2 is an SEM image of the frozen dessert of Comparative Example 1 (Formulation 2).

Hereinafter, the frozen dessert and the method for producing the frozen dessert of the present invention will be described in detail.
In this specification, "x to y" represents a numerical range of "x or more and y or less". The upper and lower limits recited for numerical ranges can be arbitrarily combined.

1. Frozen Dessert A frozen dessert according to an aspect of the present invention is a frozen dessert containing 5% by mass or more of oil and fat and 30% by mass or more of water, wherein the oil has a solid fat content of 70% by mass or more at 25°C. and a solid fat content at 35 ° C. of 15% by mass or less (a fat that satisfies this solid fat content condition is hereinafter also referred to as “fat α”), and the mode diameter of the fat globules of the fat is 10 to 10 30 μm.

According to the frozen dessert according to one aspect of the present invention, excellent heat-resistant shape-retaining properties and excellent texture can be obtained. For example, melting is suppressed in the temperature range (20 to 30° C.) in which ordinary frozen desserts easily melt. In addition, the flavor derived from the fat α (cocoa feeling when the fat α is cocoa butter) can be felt well. Furthermore, thickening is suppressed in the manufacturing process of frozen desserts, resulting in excellent manufacturing aptitude.
The reason why such an effect is obtained is that the mode diameter of the fat globules of the oil α is 10 to 30 μm, which stabilizes the emulsified state in the frozen dessert and suppresses the separation of the water contained in the frozen dessert. Conceivable.

The moisture content of frozen desserts is based on the "Analysis method of nutritional components, etc." Measure according to "5. Carbohydrates, (a) Moisture, (3) Heat drying method under reduced pressure". Specifically, it is as follows.
Determine the constant weight (W ₀ [g]) of a weighing pan (with lid) having a bottom diameter of 50 mm. Next, 2 g of sample (frozen dessert) is collected on a weighing dish and weighed (W ₁ [g]). Next, with the cover of the weighing dish shifted, it is placed in a vacuum dryer adjusted to 100° C., and the degree of pressure reduction in the vacuum dryer is set to 25 mmHg while sucking with a vacuum pump. After drying under reduced pressure for 2 hours, stop the vacuum pump, gently introduce dehumidified air into the vacuum dryer to return to normal pressure, remove the weighing dish, cover it, and determine the constant weight (W ₂ [g]). . The water content in the sample is determined by the following formula.
Moisture content in the sample [mass%] = {(W ₁ -W ₂ )/(W ₁ -W ₀ )} x 100

The fat and oil content in frozen desserts is measured according to "2. Lipids, (4) acid decomposition method" in the above "Attachment: Methods for analysis of nutritional components, etc.". Specifically, it is as follows.
An appropriate amount (1 g or more to 2 g or less) of the sample is collected in a 50 mL beaker and weighed (W [g]). Then, add 2 mL of ethanol (95 v/v %, special grade) and mix well with a glass rod. Next, add 10 mL of hydrochloric acid (a mixture of concentrated hydrochloric acid (special grade) and ion-exchanged water at a volume ratio of 2:1) to the beaker, mix the contents thoroughly, cover the beaker with a watch glass, and ℃ in an electric constant temperature water bath for 30 to 40 minutes while stirring the contents occasionally. After allowing to cool, the contents are transferred to an extraction tube, the beaker and glass rod are washed with 10 mL of ethanol and 25 mL of ether (special grade), and the washings are collected in the extraction tube. After the extraction tube is stoppered and shaken lightly to mix the contents, the stopper is slowly turned to remove ether gas. Cap again and shake vigorously for 30 seconds. Then add 25 mL of petroleum ether and similarly shake vigorously for 30 seconds. After standing until the upper layer of the contents of the extraction tube becomes clear, it is filtered through a funnel filled with cotton wool. The filtrate is dried in an electric constant temperature dryer at 100 to 105° C. for 1 hour, allowed to cool in a desiccator for 1 hour, and collected in a flask whose constant weight (W ₀ [g]) is measured. A mixture of 20 mL each of ether and petroleum ether is again added to the aqueous layer in the tube, and after the same operation as above, the mixture is allowed to stand, and the ether layer is filtered through a funnel filled with absorbent cotton and collected in a flask. Furthermore, a mixture of 15 mL each of ether and petroleum ether was added, and after repeating this operation once more, the tip of the extraction tube, stopper and the tip of the funnel were thoroughly washed with an equal mixture of ether and petroleum ether. Collect in a flask. Connect the flask containing the mixed liquid to a rotary evaporator and heat it in an electric constant temperature water bath for solvent distillation at 70 to 80 ° C to evaporate the solvent. is sufficiently distilled off. The outside of the flask is wiped with gauze, dried in an electric constant temperature dryer at 100 to 105° C. for 1 hour, transferred to a desiccator, allowed to cool for 1 hour, and weighed. Repeat the operations of drying, standing to cool, and weighing to determine the constant weight W ₁ [g]. The lipid content (fat content) in the sample is determined by the following formula.
Fat content in the sample [g/100g] = {(W ₁ -W ₀ )/W} × 100

The fat contained in the frozen dessert satisfies the conditions for fat α (the solid fat content at 25 ° C. is 70% by mass or more and the solid fat content at 35 ° C. is 15% by mass or less). It can be determined by measuring the solid fat content of the fat at each temperature by the (NMR) method.
The solid fat content of fats and oils can be measured for fats separated from frozen desserts. When separating the fat from the frozen dessert, first, put 5 g of the sample (frozen dessert) in a 50 mL glass bottle with a lid, and shake it at 60 ° C. for 1 Shake for time. Next, the sample is centrifuged at 3000 rpm for 10 minutes at 25° C. using a centrifuge (miniature refrigerated centrifuge “H-60R” manufactured by Kokusan Co., Ltd.). Next, only the liquid portion of the sample separated into solid and liquid by centrifugation is extracted. Next, the extracted liquid portion is placed in a vacuum dryer adjusted to 100° C., and the degree of pressure reduction in the vacuum dryer is set to 25 mmHg while sucking with a vacuum pump. Dry under reduced pressure for 2 hours to evaporate moisture. Then, the vacuum pump is turned off and dehumidified air is gently introduced into the vacuum dryer to restore normal pressure. By measuring the solid fat content of the fat at each temperature for the residue after drying by a nuclear magnetic resonance (NMR) method, it can be determined that the fat contained in the frozen dessert satisfies the conditions for fat α.

The mode diameter of fat globules of fat α is measured by the method described in Examples.

As used herein, the term "frozen dessert" refers to food that is stored and distributed in a temperature range (e.g., 0°C or lower) in which the moisture contained in the frozen dessert freezes.

The moisture contained in the frozen dessert may be 30% by mass or more, for example, 35% by mass or more, 40% by mass or more, 45% by mass or more, or 50% by mass or more. The upper limit is not particularly limited, and may be, for example, 90% by mass or less, 85% by mass or less, 80% by mass or less, 75% by mass or less, or 70% by mass or less.
There are no particular restrictions on the method of adding moisture to frozen desserts, and water may be blended alone or may be blended as ingredients for frozen desserts containing moisture. The frozen dessert ingredients containing water are not particularly limited, and examples thereof include starch syrup, nut paste, fruit puree, and the like.

The content of fat α in frozen desserts may be 5% by mass or more, for example, 5% by mass or more, 5.5% by mass or more, 6% by mass or more, 6.5% by mass or more, 7% by mass or more, 7% by mass or more, .5% by weight or more, 8% by weight or more, 8.5% by weight or more, 9% by weight or more, 9.5% by weight or more, 10% by weight or more, 12% by weight or more, or 15% by weight or more; It can be 50% by weight or less, 45% by weight or less, 40% by weight or less, 35% by weight or less, 30% by weight or less, or 25% by weight or less.
In one embodiment, the frozen dessert contains 5 to 35% by mass of oil α. As a result, the effects of the present invention are exhibited more satisfactorily.

The fat α has a solid fat content of 70% by mass or more at 25° C. and a solid fat content of 15% by mass or less at 35° C. Examples thereof include cocoa butter and cocoa butter alternatives.
The cocoa butter substitute fat is a combination of palm oil, sunflower oil, shea butter (shea butter), etc., and has a solid fat content of 70% by mass or more at 25 ° C. and a solid fat content of 15 mass at 35 ° C. % or less.

In one embodiment, the frozen dessert contains, as fat α, one or more selected from the group consisting of cocoa butter and cocoa butter substitute fat. Cocoa butter here includes not only cocoa butter alone but also cocoa butter derived from cacao materials (eg, cocoa mass, freeze-ground cocoa nibs, etc.) blended in frozen desserts.

In one embodiment, the standard deviation of the particle size of the fat globules of the oil α contained in the frozen dessert is 0.50 or less. As a result, the emulsified state of the frozen dessert is more stabilized, and the effects of the present invention are exhibited more satisfactorily.
The standard deviation of the particle size of fat globules of fat α can be measured by the method described in Examples.

In one embodiment, the frozen dessert contains free fat.
The free fat content in the frozen dessert may be, for example, 2% or more, 3% or more, or 4% or more by weight, and may be 35% or less, 33% or less, or 30% or less by weight.
The content of free fat in frozen desserts can be measured by the method described in Examples.

When the cell membranes of cacao materials containing cocoa butter are destroyed by freezing and crushing, oils and fats are eluted from the cells and become free fat (free fat). As a raw material for frozen desserts, it is preferable to use a cocoa material with a high free fat content. Cocoa materials with high free fat content include, for example, freeze-ground cocoa nibs, cocoa mass, cocoa powder, cocoa meal, and the like. Such a raw material preferably has a ratio of free fat in fats and oils contained in the raw material (ratio of free fat to the total amount of fats and oils) of 80% by mass or more.

As the freeze-pulverized cacao nibs, for example, a powder obtained by pulverizing cacao nibs in a frozen state using liquid nitrogen at -195°C is suitable. The freeze-pulverized cacao nibs preferably have, for example, a water content of 5% by mass or less and an average particle size of the fat globules of the oil α of 30 μm or less, preferably 20 μm or less.

As cacao mass, for example, cacao nibs processed into a liquid are suitable. The cacao mass preferably has a water content of 5% by mass or less and an average particle size of the fat globules of the fat α of 30 μm or less, preferably 20 μm or less.

As the cocoa powder, for example, it is preferable to extract the oil from cocoa butter from the state of cocoa mass and pulverize it. Cocoa powder, for example, has a water content of 5% by mass or less, a fat α content of 12 to 55% by mass, and an average particle size of the fat globules of the fat α that passes 200 mesh by 99.5% or more. things are preferred.

As cacao meal, for example, it is preferable to extract cocoa butter from the state of cacao nibs and pulverize it. It is preferable to extract the oil so that the content of fat α contained in the final raw material (cacao meal) is in the range of 12 to 40% by mass. Cacao meal preferably has an average particle size of fat globules of oil α that passes 200 mesh by 99.5% or more.

In one embodiment, the frozen dessert contains cacao-derived ingredients. The cacao-derived component is not particularly limited, and examples thereof include the above-mentioned freeze-ground cacao nibs, cacao mass, cocoa powder, cacao meal, and the like. These may be used individually by 1 type, or may use 2 or more types together.

In one embodiment, the frozen dessert contains one or more selected from the group consisting of saccharides, plant materials, flavors, and the like. Examples of sugars include monosaccharides, disaccharides, oligosaccharides, and the like. Monosaccharides include, for example, glucose and fructose. Disaccharides include, for example, sucrose, lactose and the like. Oligosaccharides include, for example, tri- to deca-oligosaccharides.
In addition, the frozen dessert can contain other ingredients than the ingredients described above as long as the effects of the present invention are not impaired.

Frozen desserts preferably contain less emulsifiers, stabilizers, and dairy ingredients that are commonly found in frozen desserts, and more preferably do not contain these (additive-free). As a result, the effects of the present invention are exhibited more satisfactorily. Specifically, it is possible to suppress the offensive taste caused by these additives, so that the original flavor of the material (for example, the flavor derived from oils and fats) can be felt well. In addition, the melt-in-the-mouth and smoothness of frozen desserts are improved.

In one embodiment, the frozen dessert does not contain an emulsifier, or contains an emulsifier in the range of less than 0.20% by mass, 0.19% by mass or less, less than 0.10% by mass, or 0.09% by mass or less. If the content of the emulsifier in the frozen dessert is 0.2% by mass or less, the effects of the present invention are exhibited more satisfactorily.

Examples of emulsifiers include sucrose fatty acid esters and sorbitan fatty acid esters. Examples of emulsifiers include nonionic surfactants such as glycerin fatty acid esters and propylene glycol fatty acid esters; and natural products such as lecithin, gum arabic, alginic acid and gelatin. Examples of lecithin include soybean lecithin and egg yolk lecithin. The lecithin may or may not be enzymatically degraded.

In one embodiment, the frozen dessert contains no stabilizer or less than 0.25 wt%, no more than 0.24 wt%, less than 0.20 wt%, no more than 0.19 wt%, 0.5 wt% stabilizer. 15% by mass or less, 0.10% by mass or less, 0.05% by mass or less, less than 0.01% by mass, 0.009% by mass or less, or 0.005% by mass or less. Stabilizers include gelatin, agar, pectin, cellulose, tamarind seed gum, guar gum, locust bean gum, carrageenan, gum arabic, karaya gum, xanthan gum, gellan gum, tara gum, soy polysaccharides, sodium alginate, sodium cellulose glycolate (carboxymethylcellulose). sodium) and the like.

In one embodiment, the frozen dessert is free of dairy ingredients or contains no more than 20.0%, no more than 18.0%, no more than 15.0%, no more than 14.0%, 13.0%, by weight dairy ingredients. % by mass or less, 10.0% by mass or less, less than 8.0% by mass, 7.0% by mass or less, 5.0% by mass or less, less than 3.0% by mass, or 2.0% by mass or less. Milk raw materials include, for example, whole milk powder, skimmed milk powder, milk protein, and the like. In one embodiment, the frozen dessert contains no milk solids as a dairy ingredient, or has a milk solids content of less than 15.0% by mass, 14.0% by mass or less, less than 10.0% by mass, or 9.0% by mass. % or less, less than 3.0% by mass, or 2.0% by mass or less. Here, the milk solids may contain milk fat. In one embodiment, the frozen dessert does not contain milk fat, or has a milk fat content of less than 8.0% by mass, 7.0% by mass or less, less than 3.0% by mass, or 2.0% by mass or less. Including in

The frozen dessert preferably contains a small amount of metaphosphate and polyphosphate as described in Patent Document 2, and more preferably does not contain them. As a result, the effects of the present invention are exhibited more satisfactorily.
In one embodiment, the frozen dessert is free of metaphosphates and polyphosphates or has a total amount of metaphosphates and polyphosphates of less than 0.25 wt%, no greater than 0.24 wt%, 0.20 wt% 0.15% by mass or less, less than 0.10% by mass, 0.09% by mass or less, less than 0.05% by mass, or 0.04% by mass or less.
Examples of metaphosphates include sodium metaphosphate and potassium metaphosphate. Examples of polyphosphates include sodium polyphosphate and potassium polyphosphate.

The frozen dessert preferably contains less water-soluble dietary fiber and dextrin having a weight-average molecular weight of 450 or more as described in Patent Document 3, and more preferably does not contain these. As a result, the effects of the present invention are exhibited more satisfactorily.
In one embodiment, the frozen dessert does not contain water-soluble dietary fiber and dextrin with a weight average molecular weight of 450 or more, or the total amount of water-soluble dietary fiber and dextrin with a weight average molecular weight of 450 or more is 0.1% by mass. less than, 0.09% by mass or less, 0.05% by mass or less, or 0.04% by mass or less.
Water-soluble dietary fibers include indigestible glucan, polydextrose, indigestible dextrin, and the like. The water-soluble dietary fiber may have a weight average molecular weight of 1500-2000 and a DE value of about 10-40. The content of water-soluble dietary fiber in frozen desserts is determined by the high-performance liquid chromatography method (enzyme-HPLC method).
A dextrin having a weight-average molecular weight of 450 or more may have a DE value of, for example, about 10 to 40 (for example, maltodextrin exhibits a DE value within this range). The dextrin content in frozen desserts is measured by an enzyme-HPLC method.

The frozen dessert according to this aspect is excellent in heat-resistant shape retention as described above. The heat-resistant and shape-retaining property can be evaluated by the change in mass (elution rate) before and after the frozen dessert is left to stand in a temperature range of 20°C or 30°C. The dissolution rate can be measured by the method described in Examples.
In one embodiment, the frozen dessert has an elution rate of 25% by mass or less, 24% by mass or less, 23% by mass or less, 22% by mass or less, 21% by mass or less, or 20% by mass or less after 30 minutes at 20°C. The lower limit is not particularly limited, and may be, for example, 0% by mass.

The frozen dessert according to this aspect may constitute a complex (composite frozen dessert) by combining it with any auxiliary ingredients other than the frozen dessert according to this aspect. The auxiliary material is not particularly limited, and examples thereof include a coating material that coats at least a part of the surface of the frozen dessert. The coating material can have, for example, a powdery, layered, or other form. Also, the auxiliary material may be an inclusion that is included inside the frozen dessert. The auxiliary material is not particularly limited as long as it is a food, and may be, for example, chocolate, white chocolate, cream, sauce, nuts (almonds), fruits (rum raisins), baked goods (biscuits), cheese, and the like.

2. Method for Producing Frozen Dessert A method for producing frozen dessert according to an aspect of the present invention comprises:
To obtain a frozen dessert mix containing 5% by mass or more of oil and fat α and 30% by mass or more of water,
After heating and sterilizing the frozen dessert mix, cooling;
kneading the frozen dessert mix in a cooled state, and molding the frozen dessert mix to obtain a frozen dessert, in this order;
The fat globules of the oil α contained in the frozen dessert have a mode diameter of 10 to 30 μm.

According to the method for producing frozen desserts according to one aspect of the present invention, it is possible to produce frozen desserts with excellent heat-resistant shape retention and texture.
In one embodiment, the above-described frozen dessert according to one aspect of the present invention can be produced by the method for producing frozen dessert according to one aspect of the present invention. For this frozen dessert, the description of the frozen dessert according to one aspect of the present invention is used, and a detailed description thereof is omitted here.

As used herein, "frozen dessert mix" means a raw material mix obtained by mixing raw materials for frozen dessert (usually all raw materials). A frozen dessert mix can be obtained, for example, by mixing a plurality of ingredients as described for the frozen dessert according to one aspect of the present invention. A method for mixing the raw materials is not particularly limited, and a mixer or the like can be used. The mixer is not particularly limited, and examples thereof include vertical mixers, desktop mixers, cutter mixers, horizontal shaft mixers, and the like.

The temperature for sterilizing the frozen dessert mix can be, for example, 60° C. or higher. The upper limit is not particularly limited, and may be, for example, 95°C or lower, 90°C or lower, 85°C or lower, or 80°C or lower.
In one embodiment, after pasteurization, the frozen dessert mix is cooled, for example, to 40°C or less, 30°C or less, or 20°C or less.

The method of kneading the frozen dessert mix in a cooled state is not particularly limited, and for example, an apparatus capable of simultaneously cooling and kneading the frozen dessert mix, such as an extruder or a freezer, can be used. Examples of extruders include single-screw extruders, twin-screw extruders, and the like, with twin-screw extruders being particularly preferred. As the freezer, for example, a desktop freezer may be used.
In the step of kneading the frozen dessert mix in a cooled state, it is preferable to knead the frozen dessert mix in a cooled state in a temperature range where water or an aqueous solution solidifies, for example, about -20 to -10°C.

A frozen dessert can be obtained by molding frozen dessert that has been kneaded in a cooled state. The molding method is not particularly limited, and conventionally known methods can be used. When an extruder is used in the step of kneading the frozen dessert mix in a cooled state, the frozen dessert can be given an arbitrary shape according to the shape of the opening of a die (cap) provided at the discharge port of the extruder. The frozen dessert extruded by the extruder may be further shaped. For example, the frozen dessert may be extruded into a sheet and then the sheeted frozen dessert may be cut to give the final shape. The final shape is not particularly limited, and may be, for example, any shape such as rectangular parallelepiped, cube, cylinder, prism, or sphere. Such various shapes can be favorably maintained until the time of eating because the frozen dessert is excellent in heat-resistant shape retention.

Examples of the present invention are described below, but the present invention is not limited by these examples.

1. Frozen dessert containing cocoa mass (Example 1)
A mixture (frozen dessert mix) was obtained by mixing raw materials in each formulation of formulations 1 to 3 shown in Table 1 using a mixer (manufactured by Shinto Kagaku Co., Ltd., "Three One Motor BL1200").
Next, the frozen dessert mix was heated to 85° C. while being stirred in a hot water bath, and was sterilized by holding for 15 seconds. Next, the frozen dessert mix was cooled to 70°C and stirred for 10 minutes while maintaining the temperature at 70°C. The frozen dessert mix was then cooled to 40° C. or lower.
Next, the sterilized frozen dessert mix was kneaded in a cooled state using a cooling kneading device (twin-screw extruder: "Labruder Mark II" manufactured by JSW). The biaxial extruder has a motor inverter frequency of 6 to 10 Hz, a set temperature of the cooling kneading section of -20 to -10°C, and a set temperature of the heater for heating the discharge port of -20 to 0°C. A frozen dessert mix (at a temperature of −20 to 0° C. at the time of ejection) discharged from the discharge port was molded to obtain a frozen dessert.

As a reference, in Example 1, an attempt was made to subject the sterilized frozen dessert mix to aging without subjecting it to the cooling and kneading device. However, since the water phase and the oil phase were separated in the process of cooling after sterilization and thickened, the frozen dessert could not be produced. Similar results were obtained for all formulations 1-3. The reason for the thickening is thought to be that no emulsifiers or stabilizers were used despite the high concentration of cocoa butter. From this, it can be seen that, according to Example 1, the production aptitude of frozen desserts is excellent without relying on emulsifiers and stabilizers.

(Comparative example 1)
A sterilized frozen dessert mix was obtained in the same manner as in Example 1 using each of formulations 1 to 3 shown in Table 1.
This sterilized frozen dessert mix was homogenized using a homogenizer ("MX-152SP" manufactured by Panasonic Corporation) without being subjected to a cooling kneading device.
Next, the temperature was adjusted to the extent that the frozen dessert mix did not solidify. The temperature was adjusted to 20°C for compound 1, 30°C for compound 2, and 40°C for compound 3.
Then, the temperature-controlled frozen dessert mix was filled in a container cooled to 3 to 7°C.
Next, the frozen dessert mix filled in the container was frozen for 2 hours in a -40°C rapid freezer.
Next, the frozen dessert mix filled in the container was stored in a -0°C freezer (soft freezer) to obtain a frozen dessert.

In Table 1, the total amount of water was calculated based on the fact that the cocoa mass used as raw materials had a moisture content of 5% by mass and the starch syrup had a moisture content of 25% by mass.
The total amount of fats and oils was calculated based on the fact that the cacao mass used as a raw material had a fat content of 55% by mass.
The total amount of free fat was calculated on the basis that the cocoa mass used as raw material had a free fat content of 48% by weight. Here, the free fat content of cocoa mass was measured by the following method.
<Method for measuring free fat content>
5 g of a sample (cocoa mass) is placed in a 50 mL capped glass bottle (mass M ₀ ), and the tare-inclusive mass M ₁ is accurately measured. Next, 25 mL of hexane is added to the capped glass bottle and shaken at 60° C. for 1 hour using a constant temperature bath shaker (“FS-010D” manufactured by Tokyo Glass Instruments Co., Ltd.). Next, the lidded glass bottle containing cacao mass and hexane is centrifuged at 3000 rpm for 10 minutes at 25° C. (solid-liquid separation )do. Next, the lid of the glass bottle is removed, the hexane present as a liquid phase in the glass bottle is discarded in a fume hood, and the vacuum constant temperature dryer (square vacuum low temperature dryer DP43 manufactured by Yamato Scientific Co., Ltd.) is placed at 98 ° C. under reduced pressure. for 4 hours and dried. The glass bottle is then capped and the tare mass _M2 after air drying is measured. The free fat content is calculated from the following formula.
Free fat content [mass%] = {(XY) / X} × 100
(where X=M ₁ −M ₀ and Y=M ₂ −M ₀ ).

In the method for measuring the free fat content, the free fat content of the frozen dessert (content of free fat in the frozen dessert) can be directly measured by using frozen dessert instead of cocoa mass as a sample.
Since the fat and oil content of cocoa mass is 55% by mass and the free fat content of cocoa mass is 48% by mass, the ratio of free fat in the fat (cocoa butter) contained in cocoa mass is calculated to be 87% by mass. be done.

The oil (cocoa butter) contained in frozen desserts satisfies the conditions of fat α (oil having a solid fat content of 70% by mass or more at 25°C and a solid fat content of 15% by mass or less at 35°C).

Measurement and evaluation (1) Mode diameter of fat globule and standard deviation of particle diameter The following operations were performed at a temperature of 20°C.
A measurement sample was prepared by diluting 1 g of frozen dessert with 10 g of water. A sample for measurement is in a suspension state.
Next, the particle size distribution (volume basis) of the measurement sample was measured using a laser diffraction particle distribution analyzer ("SALD-2300" manufactured by Shimadzu Corporation). Based on this particle size distribution, the mode diameter of fat globules and the standard deviation of the particle size were obtained. The standard deviation of particle size is a value automatically calculated as a standard deviation defined on a logarithmic scale by a laser diffraction particle distribution analyzer. As used herein, the mode diameter of fat globules and the standard deviation of particle diameter are measured values measured by the above-described method. Even if components other than fat globules that may be present in the measurement sample may affect this measured value, it is important that the mode diameter of the fat globules measured by this measurement method is 10 to 30 μm. Also, it is preferable that the standard deviation of the particle size of the fat globules measured by this measuring method is 0.5 or less.
Table 2 shows the results.

Table 2 shows that Example 1 has a smaller standard deviation of the mode diameter and particle size of fat globules than Comparative Example 1. From this, it was suggested that Example 1 and Comparative Example 1 differ in the dispersed state and emulsified state of the fat globules. In general, it is considered that the smaller the standard deviation of the mode diameter and the particle size, the better the emulsified state at the same formulation.

(2) Structural observation (SEM image)
The frozen dessert was imaged using a scanning electron microscope ("JSM-6510LV" manufactured by JEOL Ltd.).
FIG. 1 shows an SEM image of the frozen dessert of Example 1 (formulation 1).
FIG. 2 shows an SEM image of the frozen dessert of Comparative Example 1 (Formulation 1).
FIG. 3 shows an SEM image of the frozen dessert of Example 1 (formulation 2).
FIG. 4 shows an SEM image of the frozen dessert of Comparative Example 1 (Formulation 2).
1 to 4 show SEM images of regions in which fat globules are relatively uniformly distributed and regions in which fat globules are relatively uniformly dispersed, respectively, for each example.
From FIGS. 1 to 4, it was confirmed that the fat globules were uniformly dispersed in both formulations 1 and 2 of Example 1. FIG. On the other hand, in Comparative Example 1, in both formulations 1 and 2, the fat globules coalesced, formation of lumps, voids, and the like were confirmed. This difference in structure is considered to contribute to the stability during frozen dessert production and the heat-resistant shape retention during sample storage.

(3) Breaking Strength in Freezing Temperature Zone (−20° C.) A frozen dessert was molded into a rectangular parallelepiped shape of 45 mm long, 20 mm wide and 20 mm thick to prepare a sample for measurement.
The measurement sample was then stored at -20°C for 1 hour.
Next, the breaking strength of the measurement sample was measured in a freezing temperature zone (−20° C.) using a physical property measuring instrument ("FUDOH rheometer D series" manufactured by Rheotech).
Table 3 shows the results. The breaking strength shown in Table 3 is the average value of three measurements.

From Table 3, it is considered that the frozen dessert obtained in Example 1 has sufficient breaking strength as a frozen dessert. For reference, the breaking strength of frozen desserts containing emulsifiers and having fats and oils in the general range of mode diameter (0.2 to 3.0 μm) is 2.0 to 10.0 kgf.

(4) Elution rate (heat resistant shape retention)
The frozen dessert was formed into a cylindrical shape with a diameter of 65 mm and a height of 12 mm to obtain a sample for measurement.
The measurement sample was then stored at -20°C for 1 hour.
Next, in each temperature zone of 20° C. and 30° C., the measurement sample was allowed to stand on a 14-mesh (1.18 mm mesh) sieve for 60 minutes. Before and after standing, the mass of the measurement sample was measured, and the dissolution rate was calculated based on the following formula.
Elution rate [%] = (mass before standing - mass after standing) / (mass before standing) x 100
Table 4 shows the results.

From Table 4, Example 1 has a lower elution rate (mainly water elution) at 20 to 30 ° C. than Comparative Example 1, so it is considered that the shape retention at 20 to 30 ° C. is better. . It should be noted that the shape retention of general frozen desserts is comparable to that of Comparative Examples (sometimes even lower).
In addition, as shown in Table 3, the breaking strength of Example 1 is not much different from that of Comparative Example 1, so the good shape retention in Example 1 is not simply exhibited by the breaking strength. it is conceivable that. In the frozen dessert of Example 1, the fat globules were finely, uniformly and densely dispersed in the water phase, and the water phase and the oil phase were difficult to separate, which is considered to exhibit good shape retention.

(5) Sensory evaluation Chocolate expert panel 8 trained to the extent that it is possible to give the same score to the same sample with regard to the mouthfeel, smoothness and flavor of the obtained frozen dessert (temperature at the time of eating -20 ° C.) It was evaluated based on the following evaluation criteria by name. As the evaluation result, the score with the largest number of evaluations was adopted.
[Evaluation criteria for melting in the mouth]
A: very good melting in the mouth, B: good melting in the mouth, C: slightly poor melting in the mouth, D: poor melting in the mouth [Evaluation criteria for smoothness]
A: Very smooth, B: Smooth, C: Feels slightly rough, D: Feels rough [Evaluation criteria for flavor (cocoa feeling)]
A: strongly felt, B: felt, C: weakly felt, D: not felt The results are shown in Table 5.

Table 5 shows that Example 1 has better texture (melt in the mouth and smoothness) than Comparative Example 1. One possible reason for such an effect is that the fat globules are uniformly dispersed in Example 1. As for the flavor, in Example 1, compared to Comparative Example 1, even with a small amount of oil (cocoa butter) as in Formulation 1, the cacao feeling (flavor derived from oil and fat) was felt well. It is thought that the flavor derived from fats and oils is more likely to be sensed.

2. Frozen Desserts Containing Frozen Ground Cocoa Nibs (Example 2)
Frozen desserts were obtained by the same manufacturing method as in Example 1 with each formulation of formulations 4 to 6 shown in Table 6.

(Comparative example 2)
Frozen desserts were obtained by the same manufacturing method as in Comparative Example 1 with each formulation of formulations 4 to 6 shown in Table 6.

In Table 6, the total amount of water was calculated based on the fact that the water content of the frozen ground cacao nibs used as raw materials was 5% by mass and the water content of the starch syrup was 25% by mass.
The total amount of fats and oils was calculated based on the fact that the fat and oil content of the freeze-pulverized cocoa nibs used as raw materials was 55% by mass.
The total amount of free fat was calculated based on a free fat content of 44% mass % in the frozen ground cocoa nibs used as raw material. Here, the free fat content of the freeze-pulverized cacao nibs was measured by the same method as the method for measuring the free fat content in Example 1.
Since the fat content of the frozen-ground cacao nibs is 55% by mass and the free-fat content of the frozen-ground cacao nibs is 44% by mass, the ratio of free fat in the fats and oils contained in the frozen-ground cacao nibs is 80% by mass. %.
The oil (cocoa butter) contained in frozen desserts satisfies the conditions of fat α (oil having a solid fat content of 70% by mass or more at 25°C and a solid fat content of 15% by mass or less at 35°C).

Measurement and Evaluation (1) Standard Deviation of Modal Diameter and Particle Size of Fat Globule By the same method as in Example 1, the standard deviation of the mode diameter and particle size of fat globule was determined.
Table 7 shows the results.

Table 7 shows that Example 2 has a smaller standard deviation of the mode diameter and particle size of fat globules than Comparative Example 2. From this, it was suggested that Example 2 and Comparative Example 2 differ in the dispersed state and emulsified state of the fat globules. In general, it is considered that the smaller the standard deviation of the mode diameter and the particle size, the better the emulsified state at the same formulation.

(2) Breaking strength in a freezing temperature range (-20°C) By the same method as in Example 1, the breaking strength in a freezing temperature range (-20°C) was measured.
Table 8 shows the results. The breaking strength shown in Table 8 is the average value of three measurements.

From Table 8, it is considered that the frozen dessert obtained in Example 2 has sufficient breaking strength as a frozen dessert. For reference, the breaking strength of frozen desserts containing emulsifiers and having fats and oils in the general range of mode diameter (0.2 to 3.0 μm) is 2.0 to 10.0 kgf.

(3) Elution rate (heat resistant shape retention)
By the same method as in Example 1, the elution rate was measured in each temperature range of 20°C and 30°C.
Table 9 shows the results.

From Table 9, Example 2 has a lower elution rate (mainly water elution) at 20 to 30 ° C. than Comparative Example 2, so it is considered that the shape retention at 20 to 30 ° C. is better. . It should be noted that the shape retention of general frozen desserts is comparable to that of Comparative Examples (sometimes even lower).
In addition, as shown in Table 8, the breaking strength of Example 2 is not much different from that of Comparative Example 2, so the good shape retention in Example 2 is not simply exhibited by the breaking strength. it is conceivable that. In the frozen dessert of Example 2, the fat globules were finely, uniformly and densely dispersed in the water phase, and the water phase and the oil phase were difficult to separate, which is considered to exhibit good shape retention.
In addition, in Formulation 6, which contained a large amount of fats and oils (cocoa butter), there was no significant difference in the amount of elution between Example 2 and Comparative Example 2.

(4) Sensory evaluation Melt in the mouth, smoothness and flavor were evaluated in the same manner as in Example 1.
Table 10 shows the results.

Table 10 shows that Example 2 has better texture (melt in the mouth and smoothness) than Comparative Example 2. The reason why such an effect is exhibited is that in Example 2, the fat globules are uniformly dispersed. As for the flavor, in Example 2, compared to Comparative Example 2, even with a small amount of oil (cocoa butter) as in Formulation 4, the cocoa feeling (flavor derived from oil and fat) can be felt well. It is thought that the flavor derived from fats and oils is more likely to be sensed.

3. Frozen desserts containing fat α and frozen desserts containing fats other than fat α (comparison of elution rate (heat-resistant shape retention))
(Example 3 and Comparative Example 3, and Example 4 and Comparative Example 4)
Frozen desserts were obtained by the same manufacturing method as in Example 1 using each of formulations 7 to 10 shown in Table 11.
Here, as described in Examples 1 and 2, the oil (cocoa butter) derived from cocoa mass and freeze-pulverized cacao nibs is oil α (solid fat content at 25°C is 70% by mass or more and solid at 35°C fat content is 15% by mass or less).
On the other hand, fats (milk fats) derived from muen butter do not meet the conditions for fats α (oils with a solid fat content of 70% by mass or more at 25°C and a solid fat content of 15% by mass or less at 35°C). .
Incidentally, in Comparative Examples 3 and 4, the mode diameter of the fat globules contained in the frozen sweets was made to be close to those of Examples 3 and 4 by adjusting the blending amount of the emulsifier.

In Table 11, each total amount of water, oil and fat, and free fat was calculated by the same method as in Examples 1 and 2. The mode diameter of fat globules was measured by the same method as in Example 1.

Measurement and evaluation elution rate (heat resistant shape retention)
By the same method as in Example 1, the elution rate was measured in each temperature range of 20°C and 30°C.
Table 12 shows the results.

From Table 12, when comparing Example 3 and Comparative Example 3 in which the mode diameters are approximated, the frozen dessert containing fat α (Example 3) has a higher elution rate than the frozen dessert containing fat other than fat α (Comparative Example 3). It can be seen that the rate (heat resistant shape retention) is excellent.
In addition, when comparing Example 4 and Comparative Example 4 in which the mode diameter was approximated, the frozen dessert containing oil α (Example 4) had a lower elution rate ( It can be seen that it is excellent in heat resistance and shape retention).
These results also show that frozen desserts containing oil α and having a mode diameter of fat globules of 10 to 30 μm contain oils and fats (here, general milk fat) that are not fat α and have similar mode diameters. It can be seen that the heat resistant shape retention is superior to that of

Although several embodiments and/or examples of the present invention have been described above in detail, those of ordinary skill in the art may modify these exemplary embodiments and/or examples without departing substantially from the novel teachings and advantages of the present invention. It is easy to make many modifications to the examples. Accordingly, many of these variations are included within the scope of the present invention.
The documents mentioned in this specification and the contents of the applications from which this application has priority under the Paris Convention are incorporated in their entirety.

Claims

A frozen dessert containing 5% by mass or more of oil and 30% by mass or more of water,
The fat has a solid fat content of 70% by mass or more at 25°C and a solid fat content of 15% by mass or less at 35°C,
The frozen dessert, wherein the fat globules of the fat have a mode diameter of 10 to 30 μm.
The frozen dessert according to claim 1, containing 5 to 35% by mass of the oil.
The frozen dessert according to claim 1 or 2, wherein the standard deviation of the particle size of the fat globules is 0.50 or less.
The frozen dessert according to any one of claims 1 to 3, containing 2 to 30% by mass of free fat.
The frozen dessert according to any one of claims 1 to 4, which contains cacao-derived ingredients.
The frozen dessert according to any one of claims 1 to 5, wherein the oil or fat contains one or more selected from the group consisting of cocoa butter and cocoa butter substitute fat.
The frozen dessert according to any one of claims 1 to 6, which does not contain an emulsifier or contains an emulsifier in the range of 0.2% by mass or less.
The frozen dessert according to any one of claims 1 to 7, wherein the elution rate after 30 minutes at 20°C is 25% by mass or less.
It contains 5% by mass or more of fat and 30% by mass or more of water, and the fat has a solid fat content of 70% by mass or more at 25°C and a solid fat content of 15% by mass or less at 35°C. obtaining some frozen dessert mixes,
Heating and sterilizing the frozen dessert mix;
kneading the frozen dessert mix in a cooled state, and molding the frozen dessert mix to obtain a frozen dessert, in this order;
A method for producing a frozen dessert, wherein the fat globules of the oil contained in the frozen dessert have a mode diameter of 10 to 30 μm.
The method for producing frozen dessert according to claim 9, wherein the frozen dessert contains 5 to 35% by mass of the oil.
The method for producing frozen dessert according to claim 9 or 10, wherein the standard deviation of the particle size of the fat globules contained in the frozen dessert is 0.50 or less.
The method for producing a frozen dessert according to any one of claims 9 to 11, wherein the frozen dessert contains 2 to 30% by mass of free fat.
The method for producing a frozen dessert according to any one of Claims 9 to 12, wherein the frozen dessert contains cacao-derived components.
The method for producing frozen desserts according to any one of claims 9 to 13, wherein the frozen desserts contain, as the oils and fats, one or more selected from the group consisting of cocoa butter and cocoa butter alternative fats.
The method for producing frozen dessert according to any one of claims 9 to 14, wherein the frozen dessert does not contain an emulsifier or contains an emulsifier in the range of 0.2% by mass or less.
The method for producing frozen desserts according to any one of claims 9 to 15, wherein the frozen dessert has an elution rate of 25% by mass or less after 30 minutes at 20°C.