Frozen confectionery and method of making same

Abstract

A frozen confectionery comprising: 5% by mass or more of an oil-and-fat, and 30% by mass or more of moisture, the oil-and-fat 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, and the oil-and-fat having a mode particle diameter of 10 to 30 μm for fat globules.

Description

Technical Field

[0001] This invention relates to frozen desserts and methods for manufacturing the same.

[0002] Specifically, the present invention relates to frozen desserts with excellent heat resistance, shape retention, and taste, and a method for manufacturing the same. Background Technology

[0003] Frozen desserts containing cocoa butter are known (Patent Documents 1-3).

[0004] Existing technical documents

[0005] Patent documents

[0006] Patent Document 1: Japanese Patent Application Publication No. 4-316453

[0007] Patent Document 2: Japanese Patent Application Publication No. 2008-301814

[0008] Patent Document 3: Japanese Patent Application Publication No. 2020-137426 Summary of the Invention

[0009] However, in the prior art represented by patent documents 1 to 3, there is room for further improvement in terms of improving the heat resistance, shape retention, and texture of frozen desserts.

[0010] In other words, when cocoa butter (especially 5% or more by mass) is used extensively in the manufacture of frozen desserts to enhance the cocoa flavor, its higher melting point compared to other vegetable oils (rapeseed oil, soybean oil, coconut oil, etc.) causes the frozen dessert mixture to thicken over time during the manufacturing process (especially the ripening process), impairing its manufacturing adaptability. Furthermore, even if frozen desserts are obtained, their heat resistance and shape retention are insufficient, and they melt easily within the typical melting temperature range for frozen desserts (20–30°C). Consequently, the texture (melting and smoothness in the mouth) and flavor (cocoa flavor) of the frozen desserts are also insufficient.

[0011] To improve the manufacturing adaptability of frozen desserts, increasing the amount of emulsifiers and stabilizers was considered. However, using only emulsifiers and stabilizers did not improve the heat resistance and shape retention, or the texture (melting in the mouth and smoothness) of the frozen desserts. Furthermore, off-flavors from excessive amounts of emulsifiers and stabilizers could also impair the flavor (cocoa content).

[0012] Frozen desserts containing fats other than cocoa butter also face the same issues mentioned above.

[0013] One of the objectives of this invention is to provide frozen desserts with excellent heat resistance, shape retention, and taste, as well as a method for manufacturing the same.

[0014] The inventors conducted in-depth research and discovered a frozen dessert containing: more than 5% by mass of oil and more than 30% by mass of water, wherein the solid fat content of the aforementioned oil at 25°C is more than 70% by mass and at 35°C is less than 15% by mass, and the modal particle size of the fat globules of the aforementioned oil is 10 to 30 μm. The frozen dessert exhibits excellent manufacturing adaptability, heat resistance, shape retention, and taste, thus completing the present invention.

[0015] According to the present invention, the following frozen snacks and the like can be provided.

[0016] 1. A frozen dessert comprising: more than 5% by weight of fat and more than 30% by weight of water,

[0017] The aforementioned oils have 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.

[0018] The modal particle size of the fat globules in the aforementioned oils is 10–30 μm.

[0019] 2. The frozen dessert according to claim 1, comprising 5 to 35% by weight of the aforementioned oil.

[0020] 3. The frozen dessert according to 1 or 2, wherein the standard deviation of the particle size of the aforementioned fat globules is less than 0.50.

[0021] 4. The frozen dessert according to any one of 1 to 3, comprising 2 to 30% by weight of free fat.

[0022] 5. The frozen dessert according to any one of 1 to 4, comprising a cocoa-derived ingredient.

[0023] 6. The frozen dessert according to any one of 1 to 5, comprising one or more fats selected from the group consisting of cocoa butter and cocoa butter substitutes.

[0024] 7. The frozen dessert according to any one of 1 to 6, which does not contain emulsifier or contains emulsifier in the range of less than 0.2% by mass.

[0025] 8. The frozen dessert according to any one of 1 to 7, wherein the dissolution rate after 30 minutes at 20°C is less than 25% by mass.

[0026] 9. A method for manufacturing a frozen dessert, comprising the following steps in sequence:

[0027] A frozen dessert mixture is obtained, the frozen dessert mixture containing more than 5% by mass of oil and more than 30% by mass of water, wherein the solid fat content of the aforementioned oil at 25°C is more than 70% by mass and the solid fat content at 35°C is less than 15% by mass;

[0028] The aforementioned frozen dessert mixture was heated and sterilized;

[0029] The mixture is kneaded while the aforementioned frozen dessert mixture is cooled; and

[0030] The aforementioned frozen dessert mixture is shaped to obtain frozen desserts.

[0031] The modal particle size of the fat globules in the aforementioned frozen snacks is 10–30 μm.

[0032] 10. The method for manufacturing frozen dessert according to claim 9, wherein the frozen dessert contains 5 to 35% by mass of the aforementioned oil.

[0033] 11. The method for manufacturing frozen dessert according to 9 or 10, wherein the standard deviation of the particle size of the aforementioned fat globules contained in the aforementioned frozen dessert is 0.50 or less.

[0034] 12. The method for manufacturing a frozen dessert according to any one of 9 to 11, wherein the frozen dessert contains 2 to 30% by weight of free fat.

[0035] 13. A method for manufacturing a frozen dessert according to any one of 9 to 12, wherein the frozen dessert contains a cocoa-derived ingredient.

[0036] 14. A method for manufacturing a frozen dessert according to any one of 9 to 13, wherein the frozen dessert comprises one or more fats selected from the group consisting of cocoa butter and cocoa butter substitutes.

[0037] 15. The method for manufacturing 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 less than 0.2% by mass.

[0038] 16. The method for manufacturing a frozen dessert according to any one of 9 to 15, wherein the dissolution rate of the aforementioned frozen dessert after 30 minutes at 20°C is 25% by mass or less.

[0039] According to the present invention, a method for manufacturing frozen desserts with excellent adaptability, heat resistance, shape retention, and taste can be provided. Attached Figure Description

[0040] Figure 1 It is a SEM (scanning electron microscope) image of the frozen dessert of Example 1 (Recipe 1).

[0041] Figure 2 The image is a SEM image of the frozen dessert of Comparative Example 1 (Recipe 1).

[0042] Figure 3 It is a SEM image of the frozen dessert of Example 1 (Recipe 2).

[0043] Figure 4 The image shows a SEM image of the frozen dessert of Comparative Example 1 (Recipe 2). Detailed Implementation

[0044] The following describes in detail the frozen desserts and the method for manufacturing frozen desserts of the present invention.

[0045] It should be noted that in this specification, "x~y" refers to a numerical range "above x and below y". The upper and lower limits of the numerical range can be combined arbitrarily.

[0046] 1. Frozen desserts

[0047] One aspect of the frozen dessert of the present invention comprises: 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 a solid fat content of 15% by mass or less at 35°C (hereinafter, oil that meets the solid fat content condition will also be referred to as "oil α"); and the modal particle size of the fat globules of the oil is 10 to 30 μm.

[0048] According to one aspect of the present invention, frozen desserts can achieve excellent heat resistance, shape retention, and texture. For example, melting can be suppressed in the temperature range (20-30°C) where frozen desserts typically melt. Furthermore, the flavor derived from fat α (or cocoa flavor if fat α is cocoa butter) can be well perceived. Moreover, thickening during the manufacturing process of frozen desserts can be suppressed, resulting in excellent manufacturing adaptability.

[0049] The reason for this effect is that by making the mode particle size of the fat globules of fat α 10-30 μm, the emulsion state in frozen desserts is stabilized, and the separation of water contained in frozen desserts is inhibited.

[0050] The moisture content in frozen desserts was determined according to the "Analytical Methods for Nutritional Components, etc." section of the Japanese Consumer Affairs Agency's food labeling-related notification "Regarding Food Labeling Standards (Digestive Table No. 139, March 30, 2018)," specifically "5. Carbohydrates, I. Moisture, (3) Reduced Pressure Heating Drying Method." Specifically, it is as follows.

[0051] Calculate the constant weight (W0[g]) of a weighing dish (with lid) with a bottom diameter of 50 mm. Next, collect a 2g sample (frozen dessert) from the weighing dish and weigh it (W1[g]). Then, with the lid removed, place the weighing dish in a vacuum desiccator set to 100°C. While using a vacuum pump, set the pressure inside the desiccator to 25 mmHg. After 2 hours of depressurized drying, stop the vacuum pump, quietly introduce dehumidified air into the desiccator and return it to atmospheric pressure. Remove the weighing dish, close the lid, and calculate the constant weight (W2[g]). The moisture content of the sample is calculated using the following formula.

[0052] Moisture content [mass %] in the sample = {(W1-W2) / (W1-W0)} × 100

[0053] The fat content in frozen desserts was determined according to "2. Lipid, (4) Acid decomposition method" in the above-mentioned "Analysis methods for nutritional components, etc." Specifically, as described below.

[0054] A suitable amount (1g to 2g) of sample is collected in a 50mL beaker and weighed (W[g]). Next, 2mL of ethanol (95v / v%, premium grade) is added and mixed thoroughly with a glass rod. Then, 10mL of hydrochloric acid (a mixture of concentrated hydrochloric acid (premium grade) and deionized water in a 2:1 volume ratio) is added to the beaker, and the contents are mixed thoroughly. The beaker is covered with a watch glass and immersed in an electrically heated water bath at 70-80℃ for 30-40 minutes, while stirring the contents. After cooling, the contents are transferred to an extraction tube. The beaker and glass rod are washed with 10mL of ethanol followed by 25mL of ether (premium grade), and the washings are collected in the extraction tube. The extraction tube is plugged and gently shaken to mix the contents. The plug is then slowly rotated to expel the ether gas. The plug is plugged again and the mixture is vigorously shaken for 30 seconds. Next, 25mL of petroleum ether is added, and the mixture is similarly vigorously shaken for 30 seconds. After standing until the upper layer of the contents of the extraction tube becomes transparent, filter it using a funnel filled with defatted cotton. Dry the filtrate in an electric thermostatic desiccator at 100–105°C for 1 hour, then cool it in the desiccator for 1 hour, and collect it in a flask with a measured constant volume (W0[g]). Add 20 mL each of a mixture of ether and petroleum ether to the water layer in the tube again, and repeat the above operation. After standing, filter the ether layer using a funnel filled with defatted cotton and collect it in a flask. Then, add 15 mL each of a mixture of ether and petroleum ether, and repeat this operation once more. Thoroughly wash the front end of the extraction tube, the stopper, and the front end of the funnel with an equal volume of the mixture of ether and petroleum ether, and collect the washings in a flask as well. Connect the flask containing the mixture to a rotary evaporator, and heat it in an electric thermostatic water bath at 70–80°C to remove the solvent. If the mixture becomes trace, thoroughly distill off the remaining mixture in the electric thermostatic water bath. Wrap the outside of the flask with gauze and dry it in an electric thermostatic desiccator at 100–105°C for 1 hour. Then, transfer it to the desiccator, cool it for 1 hour, and weigh it. Repeat the drying, cooling, and weighing process to determine the constant quantity W1 [g]. The lipid content (oil content) in the sample is calculated using the following formula.

[0055] The oil content in the sample [g / 100g] = {(W1-W0) / W} × 100

[0056] The condition that the fat content in frozen desserts meets the criteria for fat α (solid fat content of more than 70% by mass at 25°C and less than 15% by mass at 35°C) can be determined by measuring the solid fat content of fats at various temperatures using nuclear magnetic resonance (NMR).

[0057] The solid fat content of oils can be determined from oils separated from frozen desserts. To separate oils from frozen desserts, firstly, 5g of the sample (frozen dessert) is placed in a 50mL capped glass bottle and shaken at 60°C for 1 hour using a constant temperature shaker (Tokyo Glass Instruments Co., Ltd. "FS-010D"). Next, the sample is centrifuged at 3000rpm for 10 minutes at 25°C using a Kokusan Co., Ltd. small cooling centrifuge. Then, only the liquid fraction of the sample separated by centrifugation is extracted. Next, the extracted liquid fraction is placed in a vacuum desiccator adjusted to 100°C, and while using a vacuum pump, the pressure inside the desiccator is set to 25mmHg. Vacuum drying is performed for 2 hours to allow moisture to evaporate. Then, the vacuum pump is stopped, and dehumidified air is quietly introduced into the vacuum desiccator and returned to atmospheric pressure. For the residue after drying, the solid fat content of the oil at various temperatures can be determined by nuclear magnetic resonance (NMR) to determine whether the oil contained in the frozen dessert meets the α condition of oil.

[0058] The mode size of the fat globules of α-lipids was determined using the method described in the examples.

[0059] In this instruction manual, "frozen snacks" refers to foods that are stored and distributed at temperatures where the moisture contained in the frozen snack freezes (e.g., below 0°C).

[0060] Frozen desserts can contain 30% or more water by weight, for example, 35% or more, 40% or more, 45% or more, or 50% or more. There is no specific upper limit, for example, it can be less than 90% or less, 85% or less, 80% or less, 75% or less, or 70% or less.

[0061] There are no particular limitations on the method of incorporating moisture into frozen desserts. Water can be added alone or as an ingredient in frozen desserts containing moisture. There are no particular limitations on ingredients for frozen desserts containing moisture; examples include syrups, nut pastes, and fruit purees.

[0062] The fat α content in frozen desserts can be 5% by mass or more, for example, it can be 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, 7.5% by mass or more, 8% by mass or more, 8.5% by mass or more, 9% by mass or more, 9.5% by mass or more, 10% by mass or more, 12% by mass or more, or 15% by mass or more. Alternatively, it can be less than 50% by mass, less than 45% by mass, less than 40% by mass, less than 35% by mass, less than 30% by mass, or less than 25% by mass.

[0063] In one embodiment, the frozen dessert contains 5-35% by weight of fat α. This allows for a better realization of the effects of the present invention.

[0064] The solid fat content of fat α at 25°C is 70% or more by mass and at 35°C is 15% or less by mass. Examples include cocoa butter and cocoa butter substitutes.

[0065] As a substitute for cocoa butter, examples include oils and fats that are blended with palm oil, sunflower seed oil, shea butter (shea butter) and have a solid fat content of 70% or more at 25°C and less than 15% by mass at 35°C.

[0066] In one embodiment, the frozen dessert includes one or more fats selected from the group consisting of cocoa butter and cocoa butter substitutes as fat α. The cocoa butter referred to herein includes not only cocoa butter blended alone, but also cocoa butter derived from cocoa raw materials (e.g., cocoa mass, frozen crushed cocoa bean fragments, etc.) blended in the frozen dessert.

[0067] In one embodiment, the standard deviation of the particle size of the fat globules in the fat α contained in the frozen dessert is 0.50 or less. This stabilizes the emulsion state of the frozen dessert, allowing the invention to perform its effects more effectively.

[0068] The standard deviation of the size of fat globules in α-oil can be determined according to the method described in the examples.

[0069] In one embodiment, the frozen dessert contains free fat.

[0070] The free fat content in frozen desserts can be, for example, 2% or more by mass, 3% or more by mass, or 4% or more by mass, or less than 35% by mass, 33% or less by mass, or less than 30% by mass.

[0071] The free fat content in frozen desserts can be determined according to the method described in the examples.

[0072] When the cell membranes of cocoa raw materials containing cocoa butter are broken through processes such as freeze-drying, the oil dissolves from the cells, becoming free fat. For frozen desserts, cocoa raw materials with a high free fat content are preferred. Examples of cocoa raw materials with a high free fat content include freeze-dried cocoa bean chips, cocoa blocks, raw cocoa powder, and cocoa powder. For such raw materials, the proportion of free fat (the ratio of free fat to the total amount of oil) in the oil contained in the raw material is preferably 80% by mass or more.

[0073] As cryogenically ground cocoa bean fragments, powder obtained by grinding the cocoa bean fragments in a frozen state using liquid nitrogen at -195°C is suitable. The cryogenically ground cocoa bean fragments have, for example, a moisture content of 5% by mass or less, and an average particle size of fat globules of the oil α of 30 μm or less, preferably 20 μm or less.

[0074] As cocoa blocks, for example, it is suitable to process cocoa bean chips into a liquid form. The cocoa blocks preferably have a moisture content of 5% by mass or less, and the average particle size of the fat globules of the oil α is 30 μm or less, preferably 20 μm or less.

[0075] As raw cocoa powder, for example, the kind obtained by extracting cocoa butter from cocoa blocks and then pulverizing it is suitable. Raw cocoa powder preferably has, for example, a moisture content of 5% by mass or less, an oil α content of 12 to 55% by mass, and an average particle size of fat globules of oil α of 99.5% or more passing through 200 mesh.

[0076] As cocoa powder, for example, it is suitable to obtain cocoa butter by extracting and pulverizing it from cocoa bean fragments. Extraction is preferably carried out in a manner where the content of fat α in the final raw material (cocoa powder) is in the range of 12 to 40% by mass. Preferably, the average particle size of the fat globules of fat α in the cocoa powder is 99.5% or more passing through a 200-mesh sieve.

[0077] In one embodiment, the frozen dessert contains cocoa-derived ingredients. The cocoa-derived ingredients are not particularly limited; examples include, for instance, frozen crushed cocoa beans, cocoa blocks, raw cocoa powder, and cocoa concentrate. One type may be used alone, or two or more may be used in combination.

[0078] In one embodiment, the frozen dessert contains one or more ingredients selected from the group consisting of sugars, plant-based raw materials, and flavorings. Examples of sugars include monosaccharides, disaccharides, and oligosaccharides. Examples of monosaccharides include glucose and fructose. Examples of disaccharides include sucrose and lactose. Examples of oligosaccharides include trisaccharides to decasaccharides.

[0079] In addition, frozen desserts may contain other ingredients besides those described above without impairing the effects of the present invention.

[0080] Frozen desserts preferably contain low levels of emulsifiers, stabilizers, and dairy ingredients, and more preferably none at all (additive-free). This allows for better utilization of the effects of the present invention. Specifically, it suppresses off-flavors caused by these additives and allows for a better appreciation of the original flavor of the raw materials (e.g., flavor derived from oils). Furthermore, the melting and smoothness of the frozen dessert in the mouth are improved.

[0081] In one embodiment, the frozen dessert does not contain emulsifier, or contains emulsifier in amounts below 0.20% by mass, 0.19% by mass, 0.10% by mass, or 0.09% by mass. The effects of the invention are more effectively achieved when the emulsifier content in the frozen dessert is below 0.2% by mass.

[0082] Examples of emulsifiers include sucrose fatty acid esters and sorbitan fatty acid esters. Other examples of emulsifiers include nonionic surfactants such as glycerol fatty acid esters and propylene glycol fatty acid esters; and natural substances such as lecithin, gum arabic, alginic acid, and gelatin. Examples of lecithin include soybean lecithin and egg yolk lecithin. Lecithin can be enzymatically broken down or not.

[0083] In one embodiment, the frozen dessert does not contain a stabilizer, or contains a stabilizer in amounts below 0.25% by mass, 0.24% by mass, 0.20% by mass, 0.19% by mass, 0.15% by mass, 0.10% by mass, 0.05% by mass, 0.01% by mass, 0.009% by mass, or 0.005% by mass. Examples of stabilizers include gelatin, agar, pectin, cellulose, tamarind gum, guar gum, locust bean gum, carrageenan, gum arabic, arugula, xanthan gum, gellan gum, tara gum, soybean polysaccharides, sodium alginate, and sodium carboxymethyl cellulose.

[0084] In one embodiment, the frozen dessert does not contain dairy ingredients, or contains dairy ingredients in the range of 20.0% by mass or less, 18.0% by mass or less, less than 15.0% by mass, 14.0% by mass or less, 13.0% 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 less, or 2.0% by mass or less. Examples of dairy ingredients include whole milk powder, skim milk powder, and milk protein. In another embodiment, the frozen dessert does not contain milk solids as a dairy ingredient, or contains milk solids in the range of 15.0% by mass or less, 14.0% by mass or less, less than 10.0% by mass, 9.0% by mass or less, less than 3.0% by mass or less, or 2.0% by mass or less. Here, milk solids may include milk fat. In one embodiment, the frozen dessert does not contain milk fat, or contains milk fat in amounts of less than 8.0% by mass, less than 7.0% by mass, less than 3.0% by mass, or less than 2.0% by mass.

[0085] The frozen desserts preferably contain a low amount of metaphosphate and polyphosphate as described in Patent Document 2, and more preferably none of them. This allows for a better application of the invention.

[0086] In one embodiment, the frozen dessert does not contain metaphosphate and polyphosphate, or the total amount of metaphosphate and polyphosphate is less than 0.25% by mass, less than 0.24% by mass, less than 0.20% by mass, less than 0.15% by mass, less than 0.10% by mass, less than 0.09% by mass, less than 0.05% by mass, or less than 0.04% by mass.

[0087] Examples of metaphosphates include sodium metaphosphate and potassium metaphosphate. Examples of polyphosphates include sodium polyphosphate and potassium polyphosphate.

[0088] The frozen dessert preferably contains a low amount of the water-soluble dietary fiber and dextrin with a weight-average molecular weight of 450 or higher as described in Patent Document 3, and more preferably none of these. This allows for a better application of the invention.

[0089] 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 less than 0.1% by mass, less than 0.09% by mass, less than 0.05% by mass, or less than 0.04% by mass.

[0090] Examples of water-soluble dietary fiber include indigestible glucans, polydextrose, and dextrin. The weight-average molecular weight of water-soluble dietary fiber can range from 1500 to 2000, and the DE value can range from approximately 10 to 40. The content of water-soluble dietary fiber in frozen desserts is determined using high-performance liquid chromatography (enzyme-HPLC method) as described in "Regarding Food Labelling Standards (Digestive Table No. 139, March 30, 2008) (Attached: Nutrition Labelling Relationship)".

[0091] Dextrins with a weight-average molecular weight of 450 or higher can have a DE value of, for example, around 10 to 40 (e.g., maltodextrin falls within this range). The dextrin content in frozen desserts was determined using an enzyme-HPLC method.

[0092] The frozen dessert produced by this method exhibits excellent heat resistance and shape retention, as described above. Heat resistance and shape retention can be evaluated by measuring the mass change (dissolution rate) of the frozen dessert before and after standing in a temperature range of 20°C or 30°C. The dissolution rate can be determined according to the method described in the examples.

[0093] In one embodiment, the dissolution rate of the frozen dessert after 30 minutes at 20°C is 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. The lower limit is not particularly limited; for example, it can be 0% by mass.

[0094] The frozen dessert of this method can also be combined with any auxiliary ingredients other than those of this method to form a complex (complex frozen dessert). There are no particular limitations on the auxiliary ingredients; examples include covering materials that cover at least a portion of the surface of the frozen dessert. The covering material can be in the form of powder, layers, etc. Furthermore, the auxiliary ingredients can be internal components of the frozen dessert. There are no particular limitations on the auxiliary ingredients as long as they are food products; examples include chocolate, white chocolate, cream, sauces, nuts (almonds), fruits (rum raisins), baked goods (cookies), cheese, etc.

[0095] 2. Methods for manufacturing frozen desserts

[0096] A method for manufacturing frozen desserts according to one aspect of the present invention comprises the following steps in sequence:

[0097] A frozen dessert mixture is obtained, the frozen dessert mixture containing more than 5% by mass of oil α and more than 30% by mass of water;

[0098] After heating and sterilizing the aforementioned frozen dessert mixture, it is then cooled.

[0099] The mixture is kneaded while the aforementioned frozen dessert mixture is cooled; and

[0100] The aforementioned frozen dessert mixture is shaped to obtain frozen desserts.

[0101] The modal particle size of the fat globules of the aforementioned fat α contained in the frozen dessert is 10–30 μm.

[0102] According to one aspect of the present invention, a method for manufacturing frozen desserts can produce frozen desserts that are heat-resistant, shape-preserving, and have excellent taste.

[0103] In one embodiment, the frozen dessert of the present invention described above can be manufactured using a method for manufacturing a frozen dessert according to one aspect of the present invention. For the purposes of this description of the frozen dessert, reference will be made to the description of a frozen dessert according to one aspect of the present invention, and detailed descriptions will be omitted here.

[0104] In this specification, "frozen dessert mixture" refers to a mixture of ingredients obtained by mixing the raw materials (usually all the raw materials) of frozen desserts. A frozen dessert mixture can be obtained, for example, by mixing multiple raw materials described in the description of a frozen dessert according to one aspect of the present invention. The method of mixing the raw materials is not particularly limited; a mixer or the like can be used. The mixer is not particularly limited; examples include vertical mixers, benchtop mixers, shredders, and horizontal shaft mixers.

[0105] The temperature for sterilizing frozen dessert mixtures can be, for example, above 60°C. There is no particular upper limit; for example, it can be below 95°C, below 90°C, below 85°C, or below 80°C.

[0106] In one embodiment, after sterilization, the frozen dessert mixture is cooled, for example, to below 40°C, below 30°C, or below 20°C.

[0107] There are no particular limitations on the method of mixing the frozen dessert mixture while it is cooled. For example, devices capable of simultaneously cooling and mixing the frozen dessert mixture can be used, such as extruders or refrigerators. Examples of extruders include single-screw extruders and twin-screw extruders, with twin-screw extruders being particularly suitable. For refrigerators, benchtop refrigerators can also be used, for example.

[0108] In the process of mixing the frozen snack mixture while it is cooled, it is preferable to mix the frozen snack mixture in a temperature range where water or an aqueous solution would solidify, for example, at around -20 to -10°C.

[0109] Frozen desserts can be obtained by shaping frozen desserts that have been mixed in a cooled state. The shaping method is not particularly limited, and existing known methods can be used. When an extruder is used in the mixing process of the frozen dessert mixture in a cooled state, the frozen dessert can be given any shape depending on the opening shape of the die (nozzle) provided at the extruder's nozzle. The frozen desserts formed by extrusion can also be further shaped. For example, the frozen dessert can be extruded into a sheet, and then the sheet can be cut and given a final shape. The final shape is not particularly limited; for example, it can be any shape such as a cuboid, cube, cylinder, prism, or sphere. Because frozen desserts have excellent heat resistance and shape retention, these various shapes can be appropriately maintained until consumption.

[0110] Example

[0111] The following describes embodiments of the present invention, but the present invention is not limited to these embodiments.

[0112] 1. Frozen desserts containing cocoa chunks

[0113] (Example 1)

[0114] Using the respective recipes 1 to 3 shown in Table 1, the raw materials were mixed using a mixer (THREE-ONEMOTOR BL1200 manufactured by Shin-To Science Press) to obtain a mixture (frozen dessert mixture).

[0115] Next, the frozen dessert mixture is heated to 85°C while stirring in hot water and held for 15 seconds for sterilization. Then, the frozen dessert mixture is cooled to 70°C and stirred for 10 minutes while maintaining 70°C. Finally, the frozen dessert mixture is cooled to below 40°C.

[0116] Next, the sterilized frozen dessert mixture is mixed in a cooled state using a cooling mixing unit (twin-screw extruder: JSW "Labo-ruder mark II"). For the twin-screw extruder, the motor controller frequency is set to 6-10 Hz, the set temperature of the cooling mixing section is set to -20 to -10°C, and the set temperature of the heater at the heating nozzle is set to -20 to 0°C. The frozen dessert mixture ejected from the nozzle (with a material temperature of -20 to 0°C at the time of ejection) is shaped to obtain frozen desserts.

[0117] It should be noted that, for reference, in Example 1, the sterilized frozen dessert mixture was also tested by feeding it to the aging process instead of the cooling mixing apparatus. However, during the cooling process after sterilization, the aqueous and oil phases separated, causing thickening, thus making it impossible to manufacture frozen desserts. Formulas 1-3 yielded the same result. The reason for the thickening was considered to be that although cocoa butter was contained at a high concentration, emulsifiers and stabilizers were not used. From this result, it can be seen that, according to Example 1, the manufacturing adaptability of frozen desserts is excellent and does not depend on emulsifiers or stabilizers.

[0118] (Comparative Example 1)

[0119] Using the formulations 1 to 3 shown in Table 1, sterilized frozen dessert mixtures were obtained in the same manner as in Example 1.

[0120] The sterilized frozen dessert mixture was homogenized using a homogenizer (Panasonic Corporation "MX-152SP") instead of being fed into a cooling mixing unit.

[0121] Next, adjust the temperature to a level where the frozen dessert mixture will not solidify. For the temperature adjustment, set it to 20°C for Recipe 1, 30°C for Recipe 2, and 40°C for Recipe 3.

[0122] Next, the temperature-controlled frozen dessert mixture is filled into a container cooled to 3–7°C.

[0123] Next, the frozen dessert mixture filled into the container is cooled in a blast freezer at -40°C for 2 hours.

[0124] Next, the frozen dessert mixture filled into the container is stored in a freezer at -0°C (soft freezer) to obtain frozen desserts.

[0125] [Table 1]

[0126]

[0127] In Table 1, the total amount of water is calculated based on the fact that the moisture content of the cocoa blocks used as raw materials is 5% by mass and the moisture content of the syrup is 25% by mass.

[0128] The total amount of oil is calculated based on the fact that the cocoa blocks used as raw materials contain 55% oil by mass.

[0129] The total amount of free fat is calculated based on a free fat content of 48% by mass in the cocoa mass used as raw material. The free fat content of the cocoa mass is determined using the method described below.

[0130] <Method for Determining Free Fat Content>

[0131] 5 g of the sample (cocoa block) was placed in a 50 mL capped glass bottle (mass M0), and the gross weight M1 was accurately determined. Next, 25 mL of hexane was added to the capped glass bottle, and the mixture was shaken at 60°C for 1 hour using a thermostatic shaker (Tokyo Glass Instruments Co., Ltd. "FS-010D"). Then, the capped glass bottle containing the cocoa block and hexane was centrifuged (solid-liquid separation) at 3000 rpm for 10 minutes at 25°C using a Kokusan Co., Ltd. Next, the capped glass bottle was removed, and the hexane remaining in the bottle as a liquid phase was discarded in a ventilated chamber. The bottle was then dried in a vacuum dryer (Yamato Scientific Co., Ltd. square vacuum low-temperature dryer DP43) at 98°C under reduced pressure for 4 hours. Finally, the bottle was capped again, and the gross weight M2 after air drying was determined. The free fat content is calculated using the following formula.

[0132] Free fat content [mass %] = {(XY) / X} × 100

[0133] (Here, X = M1 - M0, Y = M2 - M0.)

[0134] In the above method for determining the free fat content, frozen desserts are used as samples instead of cocoa blocks, thus enabling direct determination of the free fat content (the amount of free fat in frozen desserts).

[0135] Since the cocoa mass contains 55% oil by mass and 48% free fat by mass, the proportion of free fat in the oil (cocoa butter) contained in the cocoa mass is calculated to be 87% by mass.

[0136] The fats (cocoa butter) contained in frozen desserts meet the criteria of fat α (fat with a solid fat content of 70% or more by mass at 25°C and less than 15% by mass at 35°C).

[0137] Measurement and evaluation

[0138] (1) The mode size and standard deviation of fat globules

[0139] The following operations shall be performed at a temperature of 20°C.

[0140] 1g of frozen dessert was diluted with 10g of water to prepare the sample for testing. The sample for testing was in the state of a suspension.

[0141] Next, for the sample to be measured, the particle size distribution (volume standard) was measured using a laser diffraction particle distribution measuring device (Shimadzu SALD-2300). Based on this particle size distribution, the mode diameter and standard deviation of the fat globules were determined. It should be noted that the standard deviation of the particle size was automatically calculated by the laser diffraction particle distribution measuring device as a standard deviation defined on a logarithmic scale. In this specification, the mode diameter and standard deviation of the fat globules are measured values ​​obtained using the method described above. Even if components other than fat globules that may be present in the sample to be measured may affect the measured value, it is important that the mode diameter of the fat globules measured using this method is 10 to 30 μm. Furthermore, the standard deviation of the fat globules measured using this method is preferably 0.5 or less.

[0142] The results are shown in Table 2.

[0143] [Table 2]

[0144]

[0145] Table 2 shows that, compared to Comparative Example 1, the mode particle size and standard deviation of the fat globules in Example 1 are smaller. This result suggests that the dispersion and emulsification states of the fat globules differ between Example 1 and Comparative Example 1. It is generally believed that, under the same formulation, the smaller the mode particle size and standard deviation of the particle size, the better the emulsification state.

[0146] (2) Structural observation (SEM images)

[0147] Frozen desserts were photographed using a scanning electron microscope (JSM-6510LV, manufactured by Nippon Electron Co., Ltd.).

[0148] Figure 1 SEM images of frozen desserts from Example 1 (Recipe 1) are shown.

[0149] Figure 2SEM images of frozen desserts from Comparative Example 1 (Formula 1) are shown.

[0150] Figure 3 SEM images of frozen desserts from Example 1 (Recipe 2) are shown.

[0151] Figure 4 SEM images of frozen desserts from Comparative Example 1 (Formula 2) are shown.

[0152] It should be noted that, Figures 1-4 In the examples, SEM images of regions with relatively uniformly dispersed fat globules and regions with non-uniform distribution are shown respectively.

[0153] according to Figures 1-4 It was confirmed that in Example 1, the fat globules in both formulations 1 and 2 were uniformly dispersed. On the other hand, in Comparative Example 1, the formation of fat globules, clumps, and pores in formulations 1 and 2 were confirmed. This difference in structure is believed to contribute to the stability during frozen dessert manufacturing and the heat resistance and shape retention during sample preservation.

[0154] (3) Fracture strength in the freezing temperature range (-20℃)

[0155] The frozen dessert was shaped into a cuboid with a length of 45 mm, a width of 20 mm, and a thickness of 20 mm, and used as a sample for testing.

[0156] Next, the sample to be measured was stored at -20°C for 1 hour.

[0157] Next, for the test samples, the fracture strength in the freezing temperature range (-20°C) was measured using a property measuring instrument (RHEOTECH "FUDOH Rheometer D Series").

[0158] The results are shown in Table 3. It should be noted that the fracture strength shown in Table 3 is the average of three measurements.

[0159] [Table 3]

[0160]

[0161] According to Table 3, the frozen dessert obtained in Example 1 is considered to have sufficient breaking strength for a frozen dessert. For reference, the breaking strength of frozen desserts containing emulsifiers and with a modal particle size of oil in the typical range (0.2 to 3.0 μm) is 2.0 to 10.0 kgf.

[0162] (4) Dissolution rate (heat resistance and shape retention)

[0163] Frozen desserts were shaped into cylinders with a diameter of 65 mm and a height of 12 mm, which were used as samples for testing.

[0164] Next, the sample to be measured was stored at -20°C for 1 hour.

[0165] Next, in each temperature range of 20°C and 30°C, the test sample was left to stand on a 14-mesh sieve (1.18 mm aperture) for 60 minutes. The mass of the test sample was measured before and after standing, and the dissolution rate was calculated based on the following formula.

[0166] Dissolution rate [%) = (mass before standing - mass after standing) / (mass before standing) × 100

[0167] The results are shown in Table 4.

[0168] [Table 4]

[0169]

[0170] According to Table 4, Example 1 showed a lower dissolution rate (mainly water dissolution) at 20–30°C compared to Comparative Example 1, therefore, it is considered to have better shape retention at 20–30°C. It should be noted that the shape retention of typical frozen desserts is similar to that of the Comparative Example (though sometimes even lower).

[0171] Furthermore, as shown in Table 3, the fracture strength of Example 1 was not significantly different from that of Comparative Example 1. Therefore, it is believed that the good shape retention in Example 1 is not simply due to fracture strength. The frozen dessert of Example 1 exhibited fine, uniform, and dense dispersion of fat globules in the aqueous phase, and the aqueous and oil phases were not easily separated, thus demonstrating good shape retention.

[0172] (5) Sensory evaluation

[0173] For the meltability, smoothness, and flavor of the obtained frozen desserts (eating temperature -20°C), an evaluation was conducted by a panel of eight chocolate experts trained to assign the same score to the same samples, based on the following evaluation criteria. The score with the highest evaluation score was used as the evaluation result.

[0174] [Evaluation criteria for melting in the mouth]

[0175] A: Melts very well in the mouth; B: Melts well in the mouth; C: Melts slightly poorly in the mouth; D: Melts poorly in the mouth.

[0176] [Evaluation Criteria for Smoothness]

[0177] A: Very smooth; B: Smooth; C: Slightly rough; D: Rough.

[0178] [Evaluation Criteria for Flavor (Cocoa Sense)]

[0179] A: Strongly felt; B: Felt; C: Weakly felt; D: Could not feel.

[0180] The results are shown in Table 5.

[0181] [Table 5]

[0182]

[0183] According to Table 5, it can be seen that Example 1 has a better mouthfeel (melting and smoothness in the mouth) compared to Comparative Example 1. The reason for this effect is believed to be that fat globules are evenly dispersed in Example 1. Furthermore, regarding flavor, even with a lower oil (cocoa butter) content than Comparative Example 1, Example 1 exhibits a good cocoa flavor (flavor derived from oil), making it easier to perceive the flavor derived from oil.

[0184] 2. Frozen desserts containing frozen crushed cocoa bean pieces

[0185] (Example 2)

[0186] Frozen desserts were obtained using the same manufacturing method as in Example 1, according to the respective formulations 4 to 6 shown in Table 6.

[0187] (Comparative Example 2)

[0188] Frozen desserts were obtained using the same manufacturing method as Comparative Example 1, according to the respective formulas 4 to 6 shown in Table 6.

[0189] [Table 6]

[0190]

[0191] In Table 6, the total amount of water is calculated based on the moisture content of the frozen crushed cocoa beans used as raw materials being 5% by mass and the moisture content of the syrup being 25% by mass.

[0192] The total amount of oil is calculated based on an oil content of 55% by mass in the frozen ground cocoa bean chips used as raw materials.

[0193] The total amount of free fat was calculated based on a free fat content of 44% by mass of the frozen ground cocoa bean chips used as raw material. Here, the free fat content of the frozen ground cocoa bean chips was determined using the same method as the method for determining the free fat content in Example 1.

[0194] Based on the fact that the oil content of the frozen cocoa bean chips is 55% by mass and the free fat content of the frozen cocoa bean chips is 44% by mass, the proportion of free fat in the oil contained in the frozen cocoa bean chips is calculated to be 80% by mass.

[0195] The fats (cocoa butter) contained in frozen desserts meet the criteria of fat α (fat with a solid fat content of 70% or more by mass at 25°C and less than 15% by mass at 35°C).

[0196] Measurement and evaluation

[0197] (1) The mode size and standard deviation of fat globules

[0198] Using the same method as in Example 1, the mode size and standard deviation of the fat globules were determined.

[0199] The results are shown in Table 7.

[0200] [Table 7]

[0201]

[0202] Table 7 shows that, compared to Comparative Example 2, the mode particle size and standard deviation of the fat globules in Example 2 are smaller. This result suggests that the dispersion and emulsification states of the fat globules differ between Example 2 and Comparative Example 2. It is generally believed that, under the same formulation, the smaller the mode particle size and standard deviation of the particle size, the better the emulsification state.

[0203] (2) Fracture strength in the freezing temperature range (-20℃)

[0204] The fracture strength in the freezing temperature range (-20°C) was determined using the same method as in Example 1.

[0205] The results are shown in Table 8. It should be noted that the fracture strength shown in Table 8 is the average of three measurements.

[0206] [Table 8]

[0207]

[0208] According to Table 8, the frozen dessert obtained in Example 2 is considered to have sufficient breaking strength for a frozen dessert. For reference, the breaking strength of frozen desserts containing emulsifiers and with a modal particle size of oil in the typical range (0.2 to 3.0 μm) is 2.0 to 10.0 kgf.

[0209] (3) Dissolution rate (heat resistance and shape retention)

[0210] The dissolution rate was determined at various temperature ranges of 20°C and 30°C using the same method as in Example 1.

[0211] The results are shown in Table 9.

[0212] [Table 9]

[0213]

[0214] According to Table 9, since Example 2 had a lower dissolution rate (mainly water dissolution) at 20–30°C compared to Comparative Example 2, it was considered to have better shape retention at 20–30°C. It should be noted that the shape retention of typical frozen desserts is similar to that of the Comparative Example (though sometimes even lower).

[0215] Furthermore, as shown in Table 8, the fracture strength of Example 2 was not significantly different from that of Comparative Example 2. Therefore, it is believed that the good shape retention in Example 2 is not simply due to fracture strength. The frozen dessert of Example 2 exhibited fine, uniform, and dense dispersion of fat globules in the aqueous phase, and the aqueous and oil phases were not easily separated, thus demonstrating good shape retention.

[0216] It should be noted that in the case of blend 6 with a high content of oil (cocoa butter), no significant difference was observed in terms of dissolution in Example 2 and Comparative Example 2.

[0217] (4) Sensory evaluation

[0218] The melting in the mouth, smoothness, and flavor were evaluated using the same method as in Example 1.

[0219] The results are shown in Table 10.

[0220] [Table 10]

[0221]

[0222] According to Table 10, it can be seen that Example 2 has a better mouthfeel (melting and smoothness in the mouth) compared to Comparative Example 2. The reason for this effect is believed to be that fat globules are evenly dispersed in Example 2. Furthermore, in terms of flavor, even with a lower oil (cocoa butter) content than Comparative Example 2 (such as Formula 4), Example 2 still exhibits a good cocoa flavor (flavor derived from oil), making it easier to perceive the flavor derived from oil.

[0223] 3. Comparison of dissolution rate (heat resistance and shape retention) between frozen desserts containing fat α and frozen desserts containing fats other than fat α.

[0224] (Example 3 and Comparative Example 3, and Example 4 and Comparative Example 4)

[0225] Frozen desserts were obtained using the formulations of each of the blends 7 to 10 shown in Table 11, and the same manufacturing method as in Example 1.

[0226] Here, the oil (cocoa butter) derived from cocoa blocks and frozen crushed cocoa beans, as described in Examples 1 and 2, meets the condition of oil α (oil 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).

[0227] On the other hand, fats (milk fats) derived from unsalted butter do not meet the criteria for fat α (fats with a solid fat content of 70% or more at 25°C and a solid fat content of 15% or less at 35°C).

[0228] It should be noted that, in Comparative Examples 3 and 4, by adjusting the amount of emulsifier mixed in, the mode particle size of the fat globules contained in the frozen desserts became a value close to that of Examples 3 and 4.

[0229] [Table 11]

[0230]

[0231] In Table 11, the total amounts of water, oil, and free fat were calculated using the same method as in Examples 1 and 2. The mode size of fat globules was determined using the same method as in Example 1.

[0232] Measurement and evaluation

[0233] Dissolution rate (heat resistance and shape retention)

[0234] The dissolution rate was determined at various temperature ranges of 20°C and 30°C using the same method as in Example 1.

[0235] The results are shown in Table 12.

[0236] [Table 12]

[0237] Let stand at 20℃

[0238]

[0239] Let stand at 30℃

[0240]

[0241] According to Table 12, if we compare Example 3 and Comparative Example 3, which make the mode particle size similar, it can be seen that the frozen dessert containing oil α (Example 3) has a better dissolution rate (heat resistance and shape retention) than the frozen dessert containing oil that is not oil α (Comparative Example 3).

[0242] Furthermore, comparing Example 4 and Comparative Example 4, which make the mode particle size similar, it can be seen that the frozen dessert containing oil α (Example 4) has a superior dissolution rate (heat resistance and shape retention) compared to the frozen dessert containing oil that is not oil α (Comparative Example 4).

[0243] These results also show that frozen desserts containing fat α with a modal particle size of 10–30 μm have superior heat resistance and shape retention compared to frozen desserts containing fats other than fat α (in this case, ordinary milk fat) with a modal particle size of the same degree.

[0244] The foregoing has described in detail some embodiments and / or examples of the present invention. However, those skilled in the art can readily make numerous modifications to these exemplary embodiments and / or examples without substantially departing from the new teachings and effects of the present invention. Therefore, these numerous modifications are also included within the scope of the present invention.

[0245] The document contains references to the literature described in the specification and all contents of the application that form the basis of the priority claim under the Paris Convention.

Claims

1. A frozen dessert comprising: more than 5% by weight of fat and more than 30% by weight of water. The oil 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 mode size of the fat globules in the oil is 10~30μm. The frozen dessert contains one or more fats selected from the group consisting of cocoa butter and cocoa butter substitutes.

2. The frozen dessert according to claim 1, wherein, The mode size of the fat globules in the oil is 17.53~30 μm.

3. The frozen dessert according to claim 1 or 2, comprising 5 to 35% by weight of the oil.

4. The frozen dessert according to claim 1 or 2, wherein, The standard deviation of the size of the fat globules is less than 0.

50.

5. The frozen dessert according to claim 1 or 2, comprising 2 to 30% by weight of free fat.

6. The frozen dessert according to claim 1 or 2, comprising cocoa-derived ingredients.

7. The frozen dessert according to claim 1 or 2, wherein it contains an emulsifier in the range of less than 0.2% by mass.

8. The frozen dessert according to claim 1 or 2, wherein it does not contain emulsifiers.

9. The frozen dessert according to claim 1 or 2, wherein, The total amount of water-soluble dietary fiber and dextrin with a weight-average molecular weight of 450 or higher is less than 0.1% by mass.

10. The frozen dessert according to claim 1 or 2, wherein the dissolution rate after 30 minutes at 20°C is less than 25% by mass.

11. A method for manufacturing a frozen dessert, comprising the following steps in sequence: A frozen dessert mixture is obtained, the frozen dessert mixture containing more than 5% by mass of oil and more than 30% by mass of water, wherein the oil has a solid fat content of more than 70% by mass at 25°C and a solid fat content of less than 15% by mass at 35°C; The frozen dessert mixture is heated and sterilized. The mixture is kneaded while it is cooled; and The frozen dessert mixture is shaped to obtain frozen desserts. The fat globules in the oil contained in the frozen dessert have a modal particle size of 10~30μm. The frozen dessert contains one or more fats selected from the group consisting of cocoa butter and cocoa butter substitutes.

12. The method for manufacturing frozen desserts according to claim 11, wherein, The mixing of the frozen dessert mixture is carried out while the mixture is cooled to -20 to -10°C.

13. The method for manufacturing frozen desserts according to claim 11 or 12, wherein, The mode size of the fat globules in the oil contained in the frozen dessert is 17.53~30μm.

14. The method for manufacturing frozen desserts according to claim 11 or 12, wherein, The frozen dessert contains 5-35% by weight of the oil.

15. The method for manufacturing frozen desserts according to claim 11 or 12, wherein, The standard deviation of the size of the fat globules contained in the frozen dessert is less than 0.

50.

16. The method for manufacturing frozen desserts according to claim 11 or 12, wherein, The frozen dessert contains 2-30% by weight of free fat.

17. The method for manufacturing frozen desserts according to claim 11 or 12, wherein, The frozen dessert contains cocoa-derived ingredients.

18. The method for manufacturing frozen desserts according to claim 11 or 12, wherein, The frozen dessert contains emulsifier in the range of less than 0.2% by mass.

19. The method for manufacturing frozen desserts according to claim 11 or 12, wherein, The frozen desserts do not contain emulsifiers.

20. The method for manufacturing frozen desserts according to claim 11 or 12, wherein, The total amount of water-soluble dietary fiber and dextrin with a weight average molecular weight of 450 or more contained in the frozen dessert is less than 0.1% by mass.

21. The method for manufacturing frozen desserts according to claim 11 or 12, wherein, The dissolution rate of the frozen dessert after 30 minutes at 20°C is less than 25% by mass.

22. The method for manufacturing frozen desserts according to claim 11 or 12, wherein, The mixture of frozen snacks is kneaded using an extruder while cooled.

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