Frozen desserts, methods for manufacturing frozen desserts, and methods for inhibiting solid-liquid separation in frozen desserts.

Abstract

The present invention provides a frozen dessert in which the separation of liquid and ice fragments as solids is suppressed. The frozen dessert of the present invention comprises a mixture of ice ingredients, gelatin, and ice chips.

Description

Technical Field

[0001] The present invention relates to a frozen dessert. Prior Art

[0002] Frozen desserts can be eaten directly or by adding liquids such as milk to frozen desserts to make frozen drinks. When frozen drinks are made, the solids contained in the frozen desserts mix with the liquid, such as milk. In this state, the solids may float or sink, separating from the liquid (e.g., Patent Document 1).

[0003] Patent Document 1 discloses the use of desylating gellan gum to suppress the aforementioned separation of solids without increasing the viscosity of the product. Specifically, Patent Document 1 discloses "a solid dispersion composition comprising a water-insoluble solid dispersed in an oil-in-water emulsion composition forming a continuous phase, wherein the oil-in-water emulsion composition contains desylating gellan gum." [Prior Art Literature] [Patent Document]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2004-135518 Summary of the Invention

[0005] [Problems to be solved by the invention]

[0006] An object of the present invention is to provide a frozen dessert in which separation of liquid and ice fragments as solid matter is suppressed by a method different from that of Patent Document 1. [Technical means to solve the problem]

[0007] The present inventors have diligently studied and found that the above-mentioned object can be achieved by using gelatin.

[0008] The present invention includes the following embodiments. [1] A frozen dessert comprising: Ice raw material mixture, Gelatin, and Ice fragments. [2] A frozen dessert as described in [1], wherein the amount of the gelatin relative to the frozen dessert is 0.14% by mass or more. [3] A frozen dessert as described in [1] or [2], wherein the amount of the gelatin relative to the ice raw material mixture is 0.23% by mass or more. [4] A frozen dessert as described in any one of [1] to [3], wherein the average length of the ice fragments is 0.06-14 mm. [5] A frozen dessert as described in any one of [1] to [4], wherein a recess for receiving liquid is formed on the surface of the frozen dessert. [6] A method for producing frozen desserts comprises the step of freezing a mixture comprising an ice raw material mixture, gelatin and ice chips. [7] A method for inhibiting solid-liquid separation of frozen desserts comprises the step of freezing a mixture comprising an ice raw material mixture, gelatin and ice chips. [Effects of the Invention]

[0009] According to the present invention, a frozen dessert in which separation of liquid and ice fragments is suppressed can be provided. Simple diagram description

[0010] FIG1 is a photograph showing a frozen dessert in which solid-liquid separation has occurred. Implementation Method

[0011] Hereinafter, embodiments of the present invention will be described in detail, but the present invention is not limited to these embodiments and various modifications can be made without departing from the spirit and scope of the present invention.

[0012] <Frozen Desserts> One embodiment of the present invention relates to a frozen dessert comprising an ice material mixture, gelatin, and ice chips.

[0013] Even in a frozen dessert containing a mixture of liquid (e.g., a melted ice mixture, milk, hot water, water, coffee, black tea, flavored tea, fruit tea, etc.) and ice flakes (e.g., a frozen drink), the inclusion of gelatin can suppress the separation of the liquid and ice flakes (hereinafter referred to as "solid-liquid separation"). In this specification, "suppressing solid-liquid separation" means that solid-liquid separation does not occur, and even if solid-liquid separation does occur, the degree of separation is less than that in a case where gelatin is not included.

[0014] For example, if the ice material mixture melts while the frozen dessert of this embodiment is being consumed, solid-liquid separation between the melted ice material mixture and the ice chips can be suppressed. Furthermore, solid-liquid separation can be suppressed when consumers add liquids such as hot water or milk to the frozen dessert of this embodiment and mix them at the store. Furthermore, if solid-liquid separation occurs within the can during the frozen dessert manufacturing process, the amount of ice chips in each container may become uneven when the frozen dessert is filled into containers. However, this problem can also be avoided with the frozen dessert of this embodiment.

[0015] "Frozen desserts" in this manual refer to desserts such as ice cream and frozen desserts, and do not include desserts such as puddings that are stored at refrigerated temperatures. Ice cream includes ice cream, medium-fat ice cream, and substantially no-fat ice cream. The terms "ice cream," "ice cream," "medium-fat ice cream," and "substantially no-fat ice cream" in this specification comply with the "Ministry's Ordinance on the Compositional Standards of Milk and Dairy Products" (Ministry of Health, Labor and Welfare Ordinance No. 106, dated August 8, 2018).

[0016] Specifically, ice cream is made by processing and freezing milk or foods made with these ingredients as raw materials, or by freezing foods made with these milk or foods made with these ingredients as raw materials as the main ingredients. Such ice cream contains more than 3.0% milk solids (excluding fermented milk). Ice cream is one with a milk solids content of 15.0% or more and a milk fat content of 8.0% or more. Medium-fat ice cream refers to ice cream with a milk solids content of 10.0% or more and a milk fat content of 3.0% or more (excluding ice cream). Substantially fat-free ice cream refers to ice cream with a milk solids content of 3.0% or more (excluding ice cream and medium fat ice cream).

[0017] Ice cream is made by freezing sugar solution or liquid mixed with other foods, or by crushing edible ice, mixing sugar solution or other foods into it and freezing it again. The above-mentioned ice cream is served directly in the frozen state.

[0018] The frozen dessert of this embodiment is preferably prepared for consumption by mixing with a liquid (e.g., milk, water, hot water, coffee, black tea, flavored tea, or fruit tea). The frozen dessert of this embodiment may include a recessed portion for receiving the liquid, for use in mixing with the liquid. The recessed portion is preferably formed on the surface of the frozen dessert. Here, "surface of the frozen dessert" refers to the surface that is not in contact with the container. The size of the recessed portion can be adjusted appropriately based on the amount of liquid to be mixed.

[0019] [Ice raw material mixture] The frozen dessert of this embodiment includes an ice material mixture. The type of ice material mixture is not particularly limited and can be any mixture commonly used in frozen desserts. The ingredients of the ice material mixture may vary depending on the type of frozen dessert. Examples include: sugars (including sugars and polysaccharides), fruit juice, oils and fats, dairy products, emulsifiers, stabilizers, flavorings, colorants, acidulants, pH adjusters, water, eggs, salt, and flavoring agents such as chocolate or matcha.

[0020] When ice cream mix is ​​frozen, the water contained in it forms ice crystals, typically 30-55 μm in size. In this specification, these ice crystals are distinguished from ice flakes.

[0021] The amount of the ice raw material mixture can be set to, for example, 20 to 90 mass %, 30 to 80 mass %, or 40 to 70 mass % based on the mass of the frozen dessert.

[0022] The amount of solids contained in the ice raw material mixture can be, for example, 15-70% by mass, 20-60% by mass, or 25-50% by mass, based on the mass of the ice raw material mixture. Furthermore, the lower the amount of solids contained in the ice raw material mixture, the more likely solid-liquid separation occurs. Therefore, when the solids content is relatively low, such as 15-40% by mass, 20-35% by mass, or 25-30% by mass, the effect of suppressing solid-liquid separation is more clearly understood. On the other hand, the higher the amount of solids contained in the ice raw material mixture, the less likely solid-liquid separation occurs. Therefore, when the solids content is relatively high, such as 35-70% by mass, 40-65% by mass, or 45-60% by mass, solid-liquid separation can be further suppressed.

[0023] [gelatin] The frozen dessert of this embodiment contains gelatin. The use of gelatin can suppress solid-liquid separation. The type of gelatin is not particularly limited, as long as it is edible. Examples of gelatin include gelatin derived from cattle bones, cattle hides, pig skins, or fish scales.

[0024] The amount of gelatin is preferably at least 0.14% by mass, more preferably at least 0.16% by mass, and even more preferably at least 0.23% by mass, based on the mass of the frozen dessert. Using gelatin in this amount can further suppress solid-liquid separation. The upper limit of the gelatin amount is not particularly limited; from the perspective of suppressing excessive viscosity increases, it can be set at, for example, 1.1%, 0.9%, or 0.8% by mass, based on the mass of the frozen dessert.

[0025] The amount of gelatin, based on the mass of the ice raw material mixture, is preferably 0.23% by mass or greater, more preferably 0.31% by mass or greater, still more preferably 0.39% by mass or greater, and even more preferably 0.43% by mass or greater. Using gelatin in this amount can further suppress solid-liquid separation. The upper limit of the gelatin amount is not particularly limited; from the perspective of suppressing excessive viscosity increases, it can be set at, for example, 1.7%, 1.6%, or 1.4% by mass based on the mass of the ice raw material mixture.

[0026] The frozen dessert of this embodiment may contain deacylated gellan gum in addition to gelatin, or may not contain deacylated gellan gum.

[0027] [Ice Shards] The frozen dessert of this embodiment includes ice flakes. As used herein, "ice flakes" refer to ice flakes that are added separately from the ice cream mix and are at least 0.06 mm in length. Ice flakes are distinct from ice crystals formed by the freezing of water in the ice cream mix.

[0028] The average length of the ice flakes is preferably 0.06-14 mm, more preferably 0.06-1.7 mm, and even more preferably 0.06-1.0 mm. Alternatively, the average length of the ice flakes may be, for example, 0.10-1.7 mm, 0.15-1.7 mm, 0.10-1.0 mm, or 0.15-1.0 mm. By keeping the average length of the ice flakes within this range, a smooth and refreshing mouthfeel and a cooling sensation can be imparted, while further suppressing solid-liquid separation.

[0029] The term "length" of an ice fragment in this specification refers to the maximum distance between any two points on the outer edge of the ice fragment, as measured by optical microscopy or visual observation. The term "average length" of an ice fragment in this specification refers to the average length of 100 randomly selected ice fragments.

[0030] The distribution of ice fragment lengths may be exemplified by the following: More than 80% of the total number of ice fragments are 0.06-14 mm in length; More than 90% of the total number of ice fragments are 0.06-14 mm in length; More than 80% of the total number of ice fragments are 0.06-1.7 mm in length; More than 90% of the total number of ice fragments are 0.06-1.7 mm in length; More than 80% of the total number of ice fragments are 0.06-1.0 mm in length; More than 90% of the total number of ice fragments are 0.06-1.0 mm in length; More than 80% of the total number of ice fragments are 0.10-1.7 mm in length; More than 90% of the total number of ice fragments are 0.10-1.7 mm in length; More than 80% of the total number of ice fragments are 0.15-1.7 mm in length; More than 90% of the total number of ice fragments are 0.15-1.7 mm in length; More than 80% of the total number of ice fragments are 0.10-1.0 mm in length; More than 90% of the total number of ice fragments are 0.10-1.0 mm in length; More than 80% of the total number of ice fragments are 0.15-1.0 mm in length; or More than 90% of the total number of ice fragments are 0.15~1.0 mm in length.

[0031] The amount of ice flakes can be set, for example, to 10-80% by mass, 20-70% by mass, or 30-60% by mass, based on the mass of the frozen dessert. Furthermore, the greater the amount of ice flakes in the frozen dessert, the more likely solid-liquid separation will occur. Therefore, a higher amount of ice flakes, such as 45-80% by mass, 50-75% by mass, or 55-70% by mass, can more clearly demonstrate the effect of suppressing solid-liquid separation. On the other hand, a lower amount of ice flakes in the ice raw material mixture reduces the likelihood of solid-liquid separation. Therefore, a lower amount of ice flakes, such as 10-50% by mass, 20-45% by mass, or 30-40% by mass, can further suppress solid-liquid separation.

[0032] The amount of ice fragments having a length of 1.0 to 1.7 mm can be set to, for example, 0.1 to 20% by mass, 0.5 to 15% by mass, or 1 to 10% by mass based on the mass of the frozen dessert.

[0033] <Method for producing frozen dessert> One embodiment of the present invention relates to a method for producing a frozen dessert, which includes the step of freezing a mixture comprising an ice raw material mixture, gelatin, and ice chips. More specifically, one embodiment of the present invention relates to a method for producing a frozen dessert, comprising freezing a mixture comprising an ice raw material mixture, gelatin, and ice flakes while maintaining the ice flakes in a solid state. The details of the ice raw material mixture, gelatin, and ice flakes in this embodiment are as described in the above-mentioned "Frozen Dessert" section.

[0034] <Method for inhibiting solid-liquid separation> One embodiment of the present invention relates to a method for inhibiting solid-liquid separation of frozen desserts, comprising the step of freezing a mixture comprising an ice raw material mixture, gelatin, and ice chips. More specifically, one embodiment of the present invention relates to a method for inhibiting solid-liquid separation of frozen desserts, comprising the step of freezing a mixture comprising an ice raw material mixture, gelatin, and ice flakes while maintaining the ice flakes in a solid state. The details of the ice raw material mixture, gelatin, and ice flakes in this embodiment are as described in the above-mentioned "Frozen Dessert" section. [Example]

[0035] Hereinafter, the present invention will be described in more detail using Examples and Comparative Examples, but the technical scope of the present invention is not limited thereto.

[0036] <Manufacturing of Frozen Desserts> Two ice material mixtures containing sugar, concentrated fruit juice, oil, skim milk powder, emulsifier, stabilizer, flavoring, coloring, acidulant, pH adjuster, and water, with a solids content of 50% by mass or 28% by mass, were prepared. The ice material mixture, ice flakes, and gelatin were mixed in the ratios shown in Tables 1 and 2 and frozen to produce frozen desserts. Uniagar GL-F manufactured by Xudong Chemical Industry Co., Ltd. was used as gelatin. Ice flakes with an average length of 0.2 mm were used.

[0037] <Solid-Liquid Separation Inhibition Evaluation> The frozen dessert was placed in a cup and left at room temperature for 90 minutes. The distance from the bottom of the cup to the separation surface, where solid-liquid separation occurred, was measured. The shorter the distance, the more suppressed the solid-liquid separation. A photograph of the frozen dessert experiencing solid-liquid separation is shown in Figure 1 for reference.

[0038] The effect of the presence or absence of gelatin on frozen desserts using an ice raw material mixture having a solid content of 50% by mass was confirmed in Table 1. The results showed that the addition of gelatin suppressed solid-liquid separation.

[0039] Table 2 shows the effects of the presence or absence of gelatin and its dosage on frozen desserts using an ice raw material mixture with a solid content of 28% by mass. The results show that reducing the amount of ice fragments improves the effect of suppressing solid-liquid separation (Examples 2-4). Furthermore, increasing the amount of gelatin improves the effect of suppressing solid-liquid separation (Examples 2, 5, and 6). Furthermore, it was found that the lower the solid content of the ice raw material mixture, the more likely solid-liquid separation occurs (Comparative Examples 1 and 2).

[0040] [Table 1] Comparative Example 1 Example 1 Ice raw material mixture (Solid content 50% by mass) (parts by mass) 60 60 Ice Shards (parts by mass) 40 40 gelatin (Relative to the mass % of ice raw material mixture) - 0.47 gelatin (Relative to the mass of frozen desserts) - 0.28 <Separation Suppression Effect> Distance from bottom surface to separation surface (mm) 17 Unseparated

[0041] [Table 2] Comparative Example 2 Example 2 Example 3 Example 4 Example 5 Example 6 Ice raw material mixture (Solid content 28% by mass) (parts by mass) 60 60 40 70 60 60 Ice Shards (parts by mass) 40 40 60 30 40 40 gelatin (Relative to the mass % of ice raw material mixture) - 0.47 0.47 0.47 0.31 0.23 gelatin (Relative to the mass of frozen desserts) - 0.28 0.19 0.33 0.19 0.14 <Separation Suppression Effect> Distance from bottom surface to separation surface (mm) 43 Unseparated 27 Unseparated 16 18

Claims

1. A frozen dessert comprising: an ice ingredient mixture, gelatin, and ice chips, wherein the amount of gelatin relative to the ice ingredient mixture is 0.23 to 1.7 by mass.

2. The frozen dessert as claimed in claim 1, wherein the amount of gelatin relative to the frozen dessert is 0.14% by mass or more.

3. For frozen desserts as requested in item 1 or 2, wherein the average length of the ice fragments is 0.06 to 14 mm.

4. The frozen dessert as claimed in claim 1 or 2, wherein a recess for containing liquid is formed on the surface of the frozen dessert.

5. A method for manufacturing a frozen dessert, comprising the step of freezing a mixture comprising an ice ingredient mixture, gelatin and ice chips, wherein the amount of gelatin relative to the ice ingredient mixture is 0.23 to 1.7 by mass.

6. A method for suppressing solid-liquid separation in frozen desserts, comprising the step of freezing a mixture comprising an ice ingredient mixture, gelatin and ice chips, wherein the amount of gelatin relative to the ice ingredient mixture is 0.23 to 1.7 by mass.

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