Frozen confectionery, multi-layered frozen confectionery and method for manufacturing the same

Abstract

A frozen confectionery contains sugar and dietary fiber, and the average diameter of ice crystals is 40 μm or less. A method for producing the frozen confectionery includes a freezing step, an extrusion molding step, and a hardening step. In the freezing step, a raw material mixture containing the dietary fiber is continuously prepared into a partially frozen product by cooling the raw material mixture to below the freezing point of the raw material mixture in a continuous freezer. In the extrusion molding step, the partially frozen product is extruded from an extrusion die to obtain an unhardened molded product. In the hardening step, the unhardened molded product is hardened to obtain a hardened product. The viscosity of the raw material mixture at 5°C is 100 to 1500 mPa·s. The extrusion temperature of the partially frozen product is -6.0 to -3.5°C.

Description

Technical Field

[0001] This invention relates to frozen desserts and multi-layered frozen desserts, as well as methods for their manufacture.

[0002] This application claims priority based on Japanese Patent Application No. 2024-072497 and Japanese Patent Application No. 2024-072653, both filed in Japan on April 26, 2024, the contents of which are incorporated herein by reference. Background Technology

[0003] In recent years, from a health perspective, there has been increasing concern about controlling the use of sugar in frozen desserts. Sugar plays a crucial role as a sweetener and solid ingredient in frozen desserts, making it difficult to create frozen desserts that are comparable in quality to those made in the past while controlling sugar usage.

[0004] Patent document 1 relates to frozen desserts that do not use sugar. If dietary fiber is mixed in as a solid ingredient source, it will cause problems such as shrinkage and reduced shape retention. It proposes a method to solve this problem by mixing in a specific amount of sugar alcohol as a sweetener substitute.

[0005] Patent Document 2 describes the problem that low-sugar frozen desserts have a hard texture and poor scoopability. An example shown in Patent Document 2 is a low-sugar frozen dessert containing no sugar, 6.5% by mass of indigestible dextrin and 7% by mass of inulin, and blended with fresh cream and unsalted butter, with a sugar content of 4.9% by mass, total solids of 38.2% by mass, non-fat milk solids of 7.9% by mass, and total fat of 12.2% by mass. Good scoopability was obtained in this dessert.

[0006] Patent document 3 relates to cup-packaged frozen desserts that do not use sugar, and proposes a method that uses dietary fiber as a source of solid ingredients and sugar alcohols as a sweetener substitute.

[0007] As a method for manufacturing frozen desserts, there are known methods for manufacturing frozen desserts by extrusion molding without using molds. As an extrusion molding method, for example, Patent Documents 2 and 4 describe a method in which a partially frozen mixture of raw materials is continuously prepared using a continuous freezer, extruded downward from a nozzle with an opening of a desired shape, and cut approximately perpendicular to the extrusion direction.

[0008] Existing technical documents

[0009] Patent documents

[0010] Patent Document 1: Japanese Patent Application Publication No. 2007-274922

[0011] Patent Document 2: Japanese Patent Application Publication No. 2013-236578

[0012] Patent Document 3: Japanese Patent Application Publication No. 2007-274922

[0013] Patent Document 4: Japanese Patent Application Publication No. 2021-153500 Summary of the Invention

[0014] The problem the invention aims to solve

[0015] According to the inventors' understanding, if dietary fiber is incorporated as a solid ingredient source, there is a problem of reduced texture and flavor in frozen desserts. However, this problem and its solution are not shown in Patent Documents 1 and 2. This problem and its solution are not shown in Patent Document 3. Furthermore, Patent Document 3 does not describe an extrusion molding method.

[0016] This invention provides: frozen desserts and multi-layered frozen desserts that contain dietary fiber, have a smooth texture on the tongue, and possess a rich flavor and excellent flavor persistence, as well as methods for manufacturing them.

[0017] Solution for solving the problem

[0018] [1] A frozen dessert containing sugar and dietary fiber, with ice crystals having an average diameter of less than 40 μm.

[0019] [2] The frozen dessert according to [1] also contains fat, and the average diameter of the fat globules is more than 3 μm.

[0020] [3] The frozen dessert described in [1] or [2] has a viscosity of 100~1600 mPa·s at 5°C.

[0021] [4] The frozen dessert according to any one of [1] to [3] has a freezing point of -4.0 to -1.5℃.

[0022] [5] The frozen dessert according to any one of [1] to [4] has an expansion rate of 20 to 130%.

[0023] [6] The frozen dessert according to any one of [1] to [5], wherein the content of the aforementioned dietary fiber is 3 to 20% by mass relative to the total mass of the frozen dessert.

[0024] [7] The frozen dessert according to any one of [1] to [6], wherein the sugar is selected from one or more of the group consisting of monosaccharides, disaccharides, trisaccharides and oligosaccharides.

[0025] [8] The frozen dessert according to any one of [1] to [7] further comprises one or more of a high-sweetness sweetener and sugar alcohol in an amount of 0.001 to 1.0% by weight relative to the total weight of the frozen dessert.

[0026] [9] The frozen dessert according to any one of [1] to [8], wherein the calories per 100g are 30 to 200 kcal / 100g.

[0027]

[10] The frozen dessert according to any one of [1] to [9], wherein the melting rate after 120 minutes in the melting test described below is less than 70%.

[0028] Melting test: An initial mass M1 of frozen dessert is left to stand in an atmosphere at 23.5°C, and the mass of the liquid produced by melting is measured over time. Let M2 be the mass of the aforementioned liquid produced from the start of standing until the specified time has elapsed, and calculate the melting rate (in %) according to the following formula.

[0029] Dissolution rate = M2 / M1 × 100

[0030]

[11] A multi-layered frozen dessert having a first layer consisting of any one of the frozen desserts described above [1] to

[10] and a second layer consisting of a fat composition.

[0031]

[12] According to the multi-layer frozen dessert of

[11] , the solid fat index (SFI) of the aforementioned fat composition at -10°C is 40 to 95% by mass and the solid fat index (SFI) at 20°C is 0 to 40% by mass.

[0032]

[13] A method for manufacturing a frozen dessert includes the following steps: a freezing step in which a mixture of raw materials containing dietary fiber is cooled in a continuous freezer to below the freezing point of the raw material mixture to continuously prepare a partially frozen product; an extrusion forming step in which the partially frozen product is extruded from an extruder to obtain an unhardened product; and a hardening step in which the unhardened product is hardened to obtain a hardened product, wherein the viscosity of the raw material mixture at 5°C is 100 to 1500 mPa·s, and the extrusion temperature of the partially frozen product is set to -6.0 to -3.5°C.

[0033]

[14] In the method for manufacturing frozen desserts according to

[13] , the expansion rate of the aforementioned partially frozen material is 20 to 130%.

[0034]

[15] The method for manufacturing frozen desserts according to

[13] or

[14] , wherein the freezing point of the aforementioned raw material mixture is -4.0 to -1.5°C.

[0035]

[16] The method for manufacturing frozen dessert according to any one of

[13] to

[15] , wherein the content of the dietary fiber is 3 to 20% by mass relative to the total mass of the aforementioned raw material mixture.

[0036]

[17] The method for manufacturing frozen dessert according to any one of

[13] to

[16] further comprises, after the aforementioned hardening step, a step of coating the aforementioned hardened material with a fat composition.

[0037] The effects of the invention

[0038] According to the present invention, it is possible to provide: frozen desserts and multi-layered frozen desserts that contain dietary fiber, have a smooth texture on the tongue, and have a rich flavor and excellent flavor persistence, as well as methods for manufacturing them. Attached Figure Description

[0039] Figure 1 This is a side view of a frozen dessert manufacturing apparatus according to an embodiment of the present invention.

[0040] Figure 2A This is a schematic longitudinal sectional view illustrating an example of a continuous freezing machine according to an embodiment of the present invention.

[0041] Figure 2B It is along Figure 2A A schematic cross-sectional view of the BB line of the continuous freezer shown.

[0042] Figure 3 This is a graph showing the results of the melting test. Detailed Implementation

[0043] The following definitions apply in this specification.

[0044] Frozen desserts in this invention refer to frozen desserts that are classified as "frozen desserts" in general. Specifically, examples include ice cream (such as full-fat ice cream, half-fat ice cream, and lacto ice cream), frozen desserts, and frozen yogurt.

[0045] Ice cream refers to foods containing 3.0% or more milk solids (excluding fermented milk) obtained by freezing substances made from milk or foods made from milk or foods made from milk as the main ingredient. Ice cream is classified into three types based on the amount of milk solids and milk fat it contains: full-fat ice cream, semi-fat ice cream, and vegetable-fat ice cream.

[0046] On the other hand, ice cream with a milk solids content of less than 3.0% is not the aforementioned ice cream category, but is defined as having a freezing point by the Ministry of Health, Labour and Welfare's notice "Standards for Foods, Additives, etc." based on the Food Sanitation Law.

[0047] According to provincial ordinances related to the composition standards of milk and dairy products, frozen yogurt is classified as "fermented milk." Fermented milk is defined as "milk or milk containing an equal or greater amount of non-fat milk solids, fermented with lactic acid bacteria or yeast to form a paste or liquid, or frozen from such milk." The composition standards stipulate that it must contain "at least 8.0% non-fat milk solids and at least 10 million lactic acid bacteria or yeast per mL." Frozen yogurt is essentially frozen fermented milk.

[0048] The calories per 100g of frozen desserts (i.e., frozen dessert bases) or mixtures of ingredients are the energy value per 100g calculated using an energy conversion factor based on food labeling standards.

[0049] The protein content (mass%) was determined by combustion method.

[0050] The fat content (mass%) was measured using the Rose-Gottlieb method.

[0051] The ash content (mass%) was determined by direct ashing.

[0052] The moisture content (mass%) was determined by atmospheric pressure heating drying method.

[0053] The carbohydrate content (mass%) is determined by subtracting the total (mass%) of the aforementioned four components (protein, fat, ash and moisture) from the total of 100% of all components (calculation formula: 100 - (total (mass%) of the four components: protein, fat, ash and moisture)).

[0054] The sugar content (mass%) is calculated by subtracting the dietary fiber content (mass%) from the carbohydrate content (mass%).

[0055] The dietary fiber content (mass%) was determined by enzyme-HPLC (High Performance Liquid Chromatography).

[0056] Solids are the components other than water. The content of solids (mass%) is calculated from the content of water (mass%) measured by atmospheric pressure heating drying method (calculation formula: 100 - water content (mass%) = content of solids).

[0057] Viscosity was measured using a Type B viscometer with a rotor of No. 3 at a rotation speed of 60 rpm.

[0058] The freezing point is the temperature at which a liquid sample, when cooled over time at an ambient temperature of -25°C, does not decrease due to the exothermic reaction when the liquid becomes a solid (the point of solidification).

[0059] Frozen Desserts

[0060] The frozen dessert of this embodiment (hereinafter also referred to as "this frozen dessert") contains sugar and dietary fiber.

[0061] This frozen dessert usually also contains moisture.

[0062] This frozen dessert may also contain sweeteners other than sugar.

[0063] This frozen dessert may contain dairy ingredients. This frozen dessert may contain fat.

[0064] This frozen dessert may, as needed, contain other ingredients besides those described above without impairing the effects of the invention.

[0065] A multi-layered frozen dessert can also be made by applying a coating layer (second layer) to the outer surface of the frozen dessert body (first layer) made of this frozen dessert.

[0066] Examples of dietary fiber include indigestible dextrin, inulin, polydextrose, cellulose, and indigestible glucan.

[0067] Recalcitrant dextrins are dextrins with well-developed branched structures, in which glucose residues are linked by α-1,4, α-1,6, β-1,2, β-1,3, and β-1,6-glycosidic bonds, and the reducing ends are composed of levoglucan (also known as 1,6-dehydrated glucose). The average molecular weight of recalcitrant dextrins is preferably 500-3000, more preferably 1400-2500, and even more preferably around 2000.

[0068] Indigestible dextran refers to indigestible dextran (i.e., glucose polymers), which are sugar condensates obtained by heating starch decomposition products with DE70~100 to induce a condensation reaction.

[0069] When this frozen dessert contains dietary fiber other than indigestible glucan, it tends to resist browning during heat sterilization and storage. Therefore, dietary fiber other than indigestible glucan is preferred as the preferred dietary fiber.

[0070] As dietary fiber, from the perspective of further inhibiting browning during heat sterilization and storage, at least one of the following groups is preferred: indigestible dextrin, inulin, and polydextrose. Furthermore, when the amount of dietary fiber in the blend is large, a powdery texture may sometimes occur due to the large particle size of the dietary fiber. Therefore, when a large amount is added, dietary fiber is sometimes used in combination. Inulin is preferred when viscosity is desired. In addition, indigestible dextrin is preferred when viscosity is not desired, when the unique flavor of dietary fiber is absent, and when it provides excellent flavor by effectively utilizing the flavor of frozen desserts derived from ingredients other than dietary fiber.

[0071] Dietary fiber can be commercially available or manufactured using known methods.

[0072] As a non-digestible dextrin, for example, the product name "Fibersol 2" from Matsutani Chemical Industry Co., Ltd. can be used.

[0073] Indigestible dextrins are obtained by heating starch, such as potato starch, cassava starch, corn starch or wheat starch, at temperatures above 130°C, further hydrolyzing it with amylase, and then grading, decolorizing and desalting it as needed.

[0074] As an inulin, for example, the product name "Fuji FF" from Fuji Nihon Corporation can be used.

[0075] Inulin can be obtained using enzymes from microorganisms belonging to the genus Bacillus.

[0076] As an inulin synthase, enzymes derived from microorganisms belonging to the genus Bacillus can be used. Specifically, enzymes obtained from the culture medium or culture cells of Bacillus sp. 217C-11 (FERM BP-7450) or its treatments can be used.

[0077] The concentration of inulin synthase during inulin production should be such that it can fully utilize the concentration of sucrose (substrate) in the reaction solution. For example, when the sucrose content is 40-60% by mass, it is preferable that the inulin synthase activity is 0.4 units / mL of reaction solution.

[0078] For optimal conditions in the production of inulin from sucrose, the pH of the reaction solution is preferably 6-8. Phosphate buffer can also be used to maintain the pH of the reaction solution. The reaction time can be varied depending on the amount of inulin synthase used, typically ranging from 0.1 to 100 hours, preferably from 0.5 to 72 hours.

[0079] The inulin generated in the reaction solution can be purified using known methods. For example, the resulting reaction solution can be purified using an ion exchange resin or activated carbon, concentrated under reduced pressure or through a reverse osmosis membrane, and then cooled to obtain inulin crystals. Alternatively, the inulin can be precipitated and recovered by adding an organic solvent such as ethanol to the reaction solution.

[0080] As a polydextrose, for example, the product name "LytessUltra" (Japanese: ライテスウルトラ) from Danisco Japan Limited can be used.

[0081] As sources of sweetness, examples include sugars and sweeteners other than sugars (hereinafter also referred to as "sweeteners").

[0082] Examples of sugars include sugars and sugar alcohols.

[0083] Examples of sugars include monosaccharides, disaccharides, trisaccharides, oligosaccharides, polysaccharides (excluding dietary fiber), and starch breakdown products with a DE value of 14 or higher.

[0084] Examples of monosaccharides include glucose, fructose, and galactose.

[0085] Examples of disaccharides include maltose, lactose, sucrose, trehalose, and cellobiose. Sugar can also be used as sucrose. Examples of granulated sugar include refined white sugar, soft brown sugar, fine granulated sugar, white disaccharides, icing sugar, granulated sugar, and sugar syrup.

[0086] Examples of trisaccharides include maltotriose, raffinose, and cellotriose.

[0087] Examples of oligosaccharides include tetrasaccharides such as maltodextrose, gentiosaccharides, fructooligosaccharides, and milk oligosaccharides.

[0088] Examples of polysaccharides include dextrin and starch.

[0089] Examples of starch decomposition products with a DE value of 14 or higher include maltose and corn syrup.

[0090] Examples of rare sugars include D-allose, D-tagatose, D-sorbose, allulose, erythritol, and xylitol. Various functionalities of rare sugars have been reported; for example, allulose is known to stabilize postprandial blood glucose levels.

[0091] As a sugar, it is preferred to use one or more of the group consisting of monosaccharides, disaccharides, trisaccharides and oligosaccharides.

[0092] As sugars other than sugars, examples include sugar alcohols derived from the aforementioned monosaccharides, disaccharides, trisaccharides, tetrasaccharides, or starch decomposition products with a DE value of 14 or higher. Specific examples of sugar alcohols include glycerol, erythritol, xylitol, sorbitol, mannitol, maltitol, and reduced maltose.

[0093] Examples of sweeteners include sodium saccharin, cyclamate and its salts, acesulfame potassium (acesulfame K), monk fruit extract, sematrandezine, aspartame, sucralose, alitane, neotame, and stevioside contained in stevia extract, among other high-sweetness sweeteners.

[0094] Well-known sweeteners other than high-sweetness sweeteners can also be used.

[0095] Examples of dairy product raw materials include raw milk (cow's milk, buffalo milk, goat's milk, goat's milk, and horse's milk), skim milk, skim milk concentrate, cheese, cream, butter, ghee, skim milk powder, concentrated milk, whole milk powder, milk protein concentrate, whey protein concentrate, whey protein isolate, and micellar casein concentrate.

[0096] This frozen dessert preferably contains fat, more preferably milk fat. It may also contain fats other than milk fat (such as vegetable oils).

[0097] Other ingredients besides those mentioned above include, for example, egg ingredients, oils other than milk fat, salt, stabilizers, emulsifiers, flavorings, pH adjusters, lactic acid bacteria, bifidobacteria, fruit juice, matcha, black tea, chocolate, caramel syrup, coffee, and fruit.

[0098] Egg ingredients include, for example, egg yolks, sweetened egg yolks, egg whites, and whole eggs.

[0099] Other types of fats besides milk fat include, for example, vegetable oils.

[0100] Examples of stabilizers include gelatin, pectin, sodium cellulose gluconate (carboxymethyl cellulose), guar gum, locust bean gum, carrageenan gum, microcrystalline cellulose, gum arabic, ebony gum, xanthan gum, tara gum, gellan gum, natural gellan gum, macropoxetine gum, tamarind gum, agar, alginic acid (alginic acid and alginate), and soybean polysaccharides.

[0101] Examples of emulsifiers include lecithin, fatty acid glycerides, polyglycerol fatty acid esters, fatty acid sucrose esters, propylene glycol fatty acid esters, dehydrated sorbitol fatty acid esters, polysorbates, organic acid monoglycerides, and fatty acid monoglycerides.

[0102] <Content>

[0103] The dietary fiber content relative to the total mass of this frozen dessert can be, as a lower limit, 3% or more by mass, 4% or more by mass, 5% or more by mass, 6% or more by mass, 7% or more by mass, or 8% or more by mass; and as an upper limit, it can be less than 20% by mass, less than 19% by mass, less than 18% by mass, less than 17% by mass, less than 16% by mass, or less than 15% by mass. The upper and lower limits of the dietary fiber content relative to the total mass of this frozen dessert can be combined arbitrarily. A suitable range for the dietary fiber content relative to the total mass of this frozen dessert is preferably 3 to 20% by mass, more preferably 5 to 17% by mass, and even more preferably 8 to 15% by mass. If the dietary fiber content relative to the total mass of this frozen dessert is above the aforementioned lower limit, the frozen dessert can be low in sugar; if it is below the aforementioned upper limit, the flavor is superior.

[0104] This frozen dessert contains at least sugar as a sugar.

[0105] The sugar content relative to the total mass of this frozen dessert can be, as a lower limit, 1% or more by mass, 2% or more by mass, 3% or more by mass, or 3.5% or more by mass; and as an upper limit, it can be less than 30% by mass, less than 29% by mass, less than 28% by mass, less than 27% by mass, less than 26% by mass, less than 25% by mass, less than 24% by mass, less than 23% by mass, less than 22% by mass, less than 21% by mass, less than 20% by mass, less than 19% by mass, less than 18% by mass, less than 17% by mass, less than 16% by mass, or less than 15% by mass. The upper and lower limits of the sugar content relative to the total mass of this frozen dessert can be combined arbitrarily. A suitable range for the sugar content relative to the total mass of this frozen dessert is preferably 1 to 30% by mass, more preferably 2 to 20% by mass, and even more preferably 3 to 15% by mass. If the sugar content relative to the total mass of this frozen dessert is above the lower limit mentioned above, the frozen dessert will have a mild texture; if it is below the upper limit mentioned above, the frozen dessert will have a low sugar content.

[0106] From the viewpoint of having high sweetness, the sugar preferably contains one or more sugars selected from Group 1, which consists of monosaccharides, disaccharides, trisaccharides, and oligosaccharides. For example, the total proportion of the aforementioned Group 1 sugars relative to the total mass of the sugar is preferably 60% by mass or more, more preferably 80% by mass or more, and even more preferably 100% by mass.

[0107] Of the sugars in the first group mentioned above, fructose is particularly preferred from the viewpoint of helping to lower the freezing point and having high sweetness. For example, the proportion of fructose relative to the total content of the sugars in the first group mentioned above is preferably 40% by mass or more, more preferably 60% by mass or more, and even more preferably 80% by mass or more. It can also be 100% by mass.

[0108] As a sweetener other than sugar, it may contain one or more sweeteners selected from high-sweetness sweeteners and sugar alcohols.

[0109] Regarding the content of the high-sweetness sweetener, relative to the total mass of the frozen dessert, the lower limit can be 0.001% by mass or more, 0.005% by mass or more, or 0.01% by mass or more; the upper limit can be 1.0% by mass or less, 0.9% by mass or less, 0.8% by mass or less, 0.7% by mass or less, 0.6% by mass or less, or 0.5% by mass or less. The upper and lower limits of the high-sweetness sweetener content relative to the total mass of the frozen dessert can be combined arbitrarily. A suitable range for the high-sweetness sweetener content relative to the total mass of the frozen dessert is preferably 0.001 to 1.0% by mass, more preferably 0.005 to 0.7% by mass, and even more preferably 0.01 to 0.5% by mass. If the high-sweetness sweetener content relative to the total mass of the frozen dessert is above the aforementioned lower limit, it has excellent flavor in terms of moderate sweetness; if it is below the aforementioned upper limit, it has excellent flavor in terms of not being excessively sweet.

[0110] In terms of having a sweetness closer to that of sugar, it is particularly preferred to use one or more high-sweetness sweeteners selected from Group 2, which consists of sucralose, acesulfame potassium, monk fruit extract, semathymidine and stevioside contained in stevia extract.

[0111] For example, relative to the total mass of the high-sweetness sweeteners, the total proportion of the aforementioned second group of high-sweetness sweeteners is preferably 50 to 100% by mass, more preferably 60 to 100% by mass, and even more preferably 80 to 100% by mass.

[0112] The sugar alcohol content relative to the total mass of this frozen dessert can be less than 6% by mass, less than 5% by mass, less than 4% by mass, less than 3% by mass, less than 3% by mass, or less than 2% by mass, or it can be zero.

[0113] When this frozen dessert contains dairy ingredients, the milk solids content relative to the total mass of the frozen dessert can be, as a lower limit, 3% or more by mass, 5% or more by mass, 8% or more by mass, 10% or more by mass, or 15% or more by mass, and as an upper limit, 25% or less by mass, 20% or less by mass, or 18% or less by mass. The upper and lower limits of the milk solids content relative to the total mass of the frozen dessert can be combined arbitrarily. A suitable range for the milk solids content relative to the total mass of the frozen dessert is preferably 3 to 25% by mass, more preferably 5 to 20% by mass, and even more preferably 10 to 18% by mass. If the milk solids content relative to the total mass of the frozen dessert is above the aforementioned lower limit, a rich flavor is excellent. If it is below the aforementioned upper limit, the freezing point becomes higher, and therefore the solubility (also known as solubility resistance) of the frozen dessert after manufacture is excellent.

[0114] Here, milk solids refers to the total content of non-fat milk solids and milk fat.

[0115] The lower limit for the milk fat content relative to the total mass of the frozen dessert can be 1% or more by mass, 2% or more by mass, 3% or more by mass, 4% or more by mass, 5% or more by mass, 6% or more by mass, 7% or more by mass, or 8% or more by mass. The upper limit can be 15% or less by mass, 14% or less by mass, 13% or less by mass, 12% or less by mass, 11% or less by mass, or 10% or less by mass. The upper and lower limits of the milk fat content relative to the total mass of the frozen dessert can be combined arbitrarily. A suitable range for the milk fat content relative to the total mass of the frozen dessert is preferably 1 to 15% by mass, more preferably 3 to 12% by mass, and even more preferably 5 to 10% by mass. If the milk fat content relative to the total mass of the frozen dessert is above the aforementioned lower limit, the rich flavor is excellent; if it is below the aforementioned upper limit, it can prevent fat adhesion within the freezing machine described later, enabling long-term manufacturing, or further reducing the frequency of fat clump formation during freezing.

[0116] Regarding the content of solid components (also referred to as total solid components) of this frozen dessert, the lower limit relative to the total mass of the frozen dessert can be 25% by mass or more, 26% by mass or more, 27% by mass or more, 28% by mass or more, 29% by mass or more, 30% by mass or more, or 31% by mass or more; the upper limit can be 45% by mass or less, 44% by mass or less, 43% by mass or less, 42% by mass or less, 41% by mass or less, 40% by mass or less, 39% by mass or less, or 38% by mass or less. The upper and lower limits of the solid component content of this frozen dessert relative to the total mass of the frozen dessert can be combined arbitrarily. A suitable range for the solid component content of this frozen dessert relative to the total mass of the frozen dessert is preferably 25 to 45% by mass, more preferably 28 to 40% by mass, and even more preferably 31 to 38% by mass. If the content of solid components of this frozen dessert relative to the total mass of this frozen dessert is above the lower limit mentioned above, the frozen dessert has excellent chewiness; if it is below the upper limit mentioned above, the frozen dessert has excellent solubility (solubility) after manufacturing.

[0117] The total fat content of this frozen dessert, relative to its total mass, can be 1% or more by mass, 2% or more by mass, 3% or more by mass, 4% or more by mass, 5% or more by mass, 6% or more by mass, 7% or more by mass, or 8% or more by mass. As an upper limit, it can be 15% or less by mass, 14% or less by mass, 13% or less by mass, 12% or less by mass, 11% or less by mass, or 10% or less by mass. The upper and lower limits of the total fat content of this frozen dessert relative to its total mass can be combined arbitrarily. A suitable range for the total fat content of this frozen dessert relative to its total mass is preferably 1 to 15% by mass, more preferably 3 to 12% by mass, and even more preferably 5 to 10% by mass. If the total fat content of this frozen dessert relative to its total mass is above the aforementioned lower limit, it has a rich and excellent flavor; if it is below the aforementioned upper limit, it can prevent the adhesion of fat particles in the freezing machine, enabling long-term manufacturing, or further reducing the frequency of fat block formation during freezing.

[0118] The freezing point of this frozen dessert can be, as a lower limit, above -4.0℃, above -3.9℃, above -3.8℃, above -3.7℃, above -3.6℃, ​​above -3.5℃, above -3.4℃, above -3.3℃, ​​above -3.2℃, above -3.1℃, or above -3.0℃; and as an upper limit, below -1.5℃, below -1.6℃, below -1.7℃, below -1.8℃, below -1.9℃, or below -2.0℃. The upper and lower limits of the freezing point of this frozen dessert can be combined arbitrarily. A suitable range for the freezing point of this frozen dessert is preferably -1.5 to -4.0℃, more preferably -1.7 to -3.5℃, and even more preferably -2.0 to -3.0℃. If the freezing point of this frozen dessert is above the aforementioned lower limit, then in terms of the manufacturing process, it will not become supercooled during the cooling process of freezing, and a stable temperature can be maintained. In terms of product quality, it prevents the formation of large ice crystals in the cylinder during freezing, giving frozen desserts a smooth texture. If the freezing point of this frozen dessert is below the aforementioned upper limit, there will be no undercooling in the manufacturing process, resulting in a stable freezing temperature, excellent shape retention, and stable manufacturing. In terms of product quality, the frozen dessert exhibits excellent solubility (also known as solvent resistance) after manufacturing.

[0119] The freezing point of this frozen dessert is the same as that of the ingredient mixture described later.

[0120] The calories per 100g of this frozen dessert are preferably 30-200kcal / 100g, more preferably 40-180kcal / 100g, and even more preferably 50-150kcal / 100g. Furthermore, the calories per unit are preferably 10-150kcal, more preferably 30-130kcal, and even more preferably 40-120kcal.

[0121] If the calories per 100g of this frozen dessert are above the lower limit of the aforementioned range, then in terms of the manufacturing process, it contains a certain amount of solid components, thus preventing overcooling during freezing and maintaining a stable temperature. As a product, this reduces the icy feel of the frozen dessert, giving it a smooth texture. If the calories per 100g of this frozen dessert are below the upper limit, then in terms of the manufacturing process, it avoids undercooling, achieving a stable freezing temperature, excellent shape retention, and stable manufacturing. As a product, it is favored by consumers who are calorie-conscious and value their taste, becoming a product that combines health and deliciousness at a high level.

[0122] The calories in this frozen dessert are the same as those in the ingredient mixture described later.

[0123] The expansion rate of this frozen dessert can be, as a lower limit, 20% or more, 25% or more, 30% or more, 35% or more, or 40% or more; and as an upper limit, 130% or less, 120% or less, 110% or less, 100% or less, 95% or less, 90% or less, or 85% or less. The upper and lower limits of the expansion rate of this frozen dessert can be combined arbitrarily. A suitable range for the expansion rate of this frozen dessert is preferably 20-130%, more preferably 30-100%, and even more preferably 40-85%. If the expansion rate is above the aforementioned lower limit, the shape retention is excellent and the shape is stable when extruded from the extruder; if it is below the aforementioned upper limit, the rich flavor is excellent.

[0124] "Expansion rate" refers to the ratio of the volume of air mixed into the raw material mixture.

[0125] The expansion rate of this frozen dessert is the same as that of the partially frozen products described later.

[0126] In this specification, the expansion rate of the partially frozen product when manufacturing this frozen dessert by extrusion is a value obtained by measuring the expansion rate of the partially frozen product immediately after it is extruded from the extruder.

[0127] The average diameter of the ice crystals in this frozen dessert is 40 μm or less. The lower limit for the average diameter of the ice crystals in this frozen dessert can be 3 μm or more, 5 μm or more, or 10 μm or more; the upper limit can be 40 μm or less, 39 μm or less, 38 μm or less, 37 μm or less, 36 μm or less, 35 μm or less, 34 μm or less, 33 μm or less, 32 μm or less, 31 μm or less, 30 μm or less, or 29 μm or less. The upper and lower limits for the average diameter of the ice crystals in this frozen dessert can be combined arbitrarily. A more suitable range for the average diameter of the ice crystals in this frozen dessert is 10 to 40 μm, more preferably 15 to 35 μm, and even more preferably 20 to 30 μm. If the average diameter of the ice crystals is above the aforementioned lower limit, the moderate "coldness" of the frozen dessert is excellent; if it is below the aforementioned upper limit, the smoothness on the tongue is excellent, and the "coldness" is not easily felt when eating the frozen dessert, thus not compromising its premium feel.

[0128] The size of ice crystals can be adjusted according to manufacturing conditions. For example, it can be adjusted in the freezing process of preparing partially frozen products by cooling the raw material mixture below its freezing point, the freezing temperature (e.g., the extrusion temperature of the partially frozen product), and the stirring intensity. For example, if the extrusion temperature is lowered, there is a tendency for ice crystals to become smaller. Similarly, if the stirring speed is increased, there is a tendency for ice crystals to become smaller.

[0129] The method for determining the average diameter of ice crystals is the method described in the examples below.

[0130] When this frozen dessert contains fat, the average diameter of the fat globules in the frozen dessert can be 3 μm or more as a lower limit, and 15 μm or less, 10 μm or less, or 7 μm or less as an upper limit. The upper and lower limits of the average diameter of the fat globules in the frozen dessert can be combined arbitrarily. A more suitable range for the average diameter of the fat globules in the frozen dessert is 3 to 15 μm, more preferably 3 to 10 μm, and even more preferably 3 to 7 μm. If the average diameter of the fat globules is above the aforementioned lower limit, the ease of manufacture and richness are excellent; if it is below the aforementioned upper limit, the frequency of churning is significantly reduced.

[0131] The average diameter of fat globules can be adjusted in the freezing process of preparing partially frozen products by cooling the raw material mixture below its freezing point while stirring, including the freezing temperature (e.g., the extrusion temperature of the partially frozen product) and stirring conditions. For example, if the extrusion temperature is lowered, there is a tendency for fat globules to become larger. Conversely, if the stirring speed is increased, fat aggregation progresses, and there is a tendency for fat globules to become larger.

[0132] The method for determining the average diameter of fat globules is the method described in the examples below.

[0133] The viscosity (product viscosity) of this frozen dessert at 5°C can be 100 mPa·s or higher, 200 mPa·s or higher, or 300 mPa·s or higher as a lower limit, and 1600 mPa·s or lower, 1500 mPa·s or lower, 1400 mPa·s or lower, 1300 mPa·s or lower, 1200 mPa·s or lower, 1100 mPa·s or lower, 1000 mPa·s or lower or lower than 900 mPa·s as an upper limit. The aforementioned upper and lower limits of viscosity can be combined arbitrarily. A suitable viscosity range is preferably 100 to 1600 mPa·s, more preferably 300 to 900 mPa·s. If the viscosity is above the aforementioned lower limit, there is less ice crystal formation and a rich flavor; if it is below the aforementioned upper limit, there is a moderate cooling sensation, and the flavor of vanilla and other flavoring ingredients can be strongly perceived. The method for determining the product viscosity is the method described in the examples described later.

[0134] Product viscosity can vary depending on the dietary fiber content. If the dietary fiber content increases, the product viscosity tends to increase.

[0135] Besides the dietary fiber content, product viscosity can also be adjusted by the type and content of stabilizers. Increasing the stabilizer content tends to increase the viscosity, as mentioned above.

[0136] Methods for Making Frozen Desserts

[0137] This frozen dessert can be made by cooling a mixture of raw materials containing dietary fiber below the freezing point to prepare a partially frozen product, shaping the aforementioned partially frozen product to form an unhardened product, and hardening the aforementioned unhardened product to obtain a hardened product.

[0138] In another aspect, the method for manufacturing frozen desserts according to this embodiment includes the following steps: a freezing step in which a mixture of raw materials containing dietary fiber is cooled in a continuous freezer to below the freezing point of the raw material mixture to continuously prepare a partially frozen product; an extrusion molding step in which the partially frozen product is extruded from an extruder to obtain an unhardened product; and a hardening step in which the unhardened product is hardened to obtain a hardened product.

[0139] The method for manufacturing frozen desserts in this embodiment can be extrusion molding.

[0140] Figure 1 , Figure 2A and Figure 2B One embodiment of the apparatus shown is a method for manufacturing frozen desserts suitable for this embodiment, which is an apparatus for manufacturing frozen desserts using an extrusion molding method.

[0141] As an example of the form of frozen dessert manufactured in this embodiment, a popsicle-shaped product with a stick inserted into a flat frozen dessert (frozen dessert body) will be used for explanation.

[0142] In the following, the thickness direction of the frozen dessert body is defined as the Z direction, the direction perpendicular to the Z direction and parallel to the insertion direction of the stick is defined as the X direction, and the direction perpendicular to both the X and Z directions is defined as the Y direction. The frozen dessert body is formed by extrusion molding, and the Z direction is parallel to the extrusion direction.

[0143] The apparatus of this embodiment generally includes a continuous freezer 50, an extrusion nozzle 11, a cutting section 20, and a tray 30. Figure 1 This is a schematic diagram showing the positional relationship between the extrusion nozzle 11, the cutting section 20, and the tray 30. The supply section 11a of the cutting nozzle 11 is connected to the continuous freezer 50 described later.

[0144] The continuous freezing machine (hereinafter also simply referred to as "freezing machine") of this embodiment is a freezing machine corresponding to the extrusion method, capable of producing partially frozen materials cooled to a temperature suitable for shaping. In this specification, the extrusion method refers to a method for manufacturing frozen desserts that includes a shaping process, in which the partially frozen material prepared in the freezing machine is continuously discharged and cut through an extrusion nozzle to obtain a shaped product (unhardened shaped product) of the aforementioned partially frozen material.

[0145] Figure 2A This is a schematic longitudinal sectional view of the freezer 50. Figure 2B It is along Figure 2A A schematic cross-sectional view of the BB line of the continuous freezer shown.

[0146] The freezer 50 includes a cylinder 51, a dasher 52, and a beater 53.

[0147] When the raw material mixture is supplied into the cylinder 51 from one end, the raw material mixture moves toward the other end. If necessary, the raw material mixture can be supplied into the cylinder 51 along with air.

[0148] The cylinder 51 has a refrigerant jacket 54 on its outer side, which freezes the moisture in the raw material mixture moving inside the cylinder 51. The refrigerant circulates within the refrigerant jacket 54, and the refrigerant exchanges heat with the raw material mixture inside the cylinder 51, thereby causing freezing in the raw material mixture and forming a layer of frozen material (in other words, adhering material) on the inner wall of the cylinder 51.

[0149] The stirrer 52 rotates around the central axis of the cylinder 51, scraping off the deposits on the inner wall of the cylinder 51 while stirring inside the cylinder 51.

[0150] The agitator 52 is generally cylindrical and has a through hole, with the inner and outer sides of the agitator 52 connected. Blades 52a, located on the outer surface of the agitator 52, scrape off the deposits on the inner wall of the cylinder 51.

[0151] A coaxial agitator 53 is installed inside the mixer 52.

[0152] In the freezer 50, the frozen material (attachment) formed on the inner wall of the cylinder 51 is scraped off by the blades 52a and becomes fine flakes. It is then uniformly stirred together with the unfrozen raw material mixture (or the raw material mixture and air) by the agitator 52 and the pulper 53 to become a homogeneous mixture, i.e., partially frozen material, which is discharged from the freezer 50.

[0153] The extrusion nozzle 11 shapes a portion of the frozen material discharged from the freezer 50 into a specified shape.

[0154] Figure 1 The extrusion nozzle 11 shown has, from top to bottom, a supply section 11a, a cylindrical main barrel section 11b, a reduced diameter section 11c, and a discharge section 11d. The lower end of the discharge section 11d is open and becomes an extrusion port 11e.

[0155] The central axis of the main barrel 11b is set as the central axis P of the extrusion nozzle 11. The central axis P is parallel to the Z direction.

[0156] In this embodiment, a portion of the frozen material continuously discharged from the freezer 50 is continuously supplied to the supply unit 11a. The supply unit 11a supplies a portion of the frozen material to the main cylinder 11b. The frozen material passes sequentially through the main cylinder 11b, the narrowing section 11c, and the discharge section 11d, and is discharged from the extrusion port 11e downwards in the Z direction, naturally falling onto the tray 30.

[0157] The discharge section 11d is cylindrical, and its inner surface shape is designed to account for deformation caused by falling within the desired planar shape of the uncured molded part 22. The main cylinder section 11b is a cylindrical shape with a diameter larger than that of the discharge section 11d. The main cylinder section 11b and the discharge section 11d are connected via a narrowing section 11c.

[0158] When the reduced diameter section 11c is provided, the speed at which part of the frozen material is discharged from the discharge section 11d is faster than the speed at which part of the frozen material is supplied to the main cylinder section 11b.

[0159] The cutting section 20 cuts off a portion of the frozen material 21 that is discharged from the extrusion port 11e of the extrusion nozzle 11 perpendicularly to the extrusion direction (Z direction) to form a flat, uncured molded material 22. For example, the frozen material 21 can be cut off with a thread or the like.

[0160] The tray 30 uses a surface perpendicular to the Z direction (XY plane) to receive the uncured material 22 that falls naturally from the extrusion port 11e of the extrusion nozzle 11 and conveys it along the Y direction.

[0161] In this embodiment, a rod insertion device (not shown) is provided to insert the rod 10 into the frozen part that is about to be cut off, and the popsicle-shaped unhardened material 22 falls naturally onto the tray 30.

[0162] The thickness of the uncured molded material 22 in the Z direction can be adjusted by the outflow rate of the partially frozen material 21 discharged from the discharge section 11d and the cutting speed of the cutting section 20.

[0163] <Preparation Process of Raw Material Mixture>

[0164] The ingredient mixture can be prepared, for example, by mixing all the ingredients for the frozen desserts described above.

[0165] That is, the mixture of raw materials contains dietary fiber.

[0166] The raw material mixture usually also contains water.

[0167] The raw material mixture preferably contains a sweetener.

[0168] The mixture of ingredients may also include dairy ingredients.

[0169] The raw material mixture may also contain other components as needed, without impairing the effects of the present invention.

[0170] As dietary fiber, sweetener, dairy ingredient and other ingredients, it is the same as the dietary fiber, sweetener, dairy ingredient and other ingredients recorded in "Frozen Desserts", so its description is omitted.

[0171] The composition of the raw material mixture is designed such that the viscosity falls within the aforementioned range.

[0172] In this embodiment, the frozen dessert body is composed of a hardened mixture of raw materials. The composition of the raw material mixture by weight is the same as that of the frozen dessert body by weight.

[0173] The dietary fiber content relative to the total mass of the raw material mixture can be, as a lower limit, 3% or more by mass, 4% or more by mass, 5% or more by mass, 6% or more by mass, 7% or more by mass, or 8% or more by mass; and as an upper limit, it can be less than 20% by mass, less than 19% by mass, less than 18% by mass, less than 17% by mass, less than 16% by mass, or less than 15% by mass. A suitable range is preferably 3 to 20% by mass, more preferably 5 to 17% by mass, and even more preferably 8 to 15% by mass. If the content is above the lower limit, the raw material mixture can be made low in sugar; if it is below the upper limit, the flavor is superior.

[0174] When the raw material mixture contains sugar, the sugar content relative to the total mass of the raw material mixture can be, as a lower limit, 3% or more by mass, 4% or more by mass, 5% or more by mass, or 6% or more by mass; and as an upper limit, it can be less than 30% by mass, less than 29% by mass, less than 28% by mass, less than 27% by mass, less than 26% by mass, less than 25% by mass, less than 24% by mass, less than 23% by mass, less than 22% by mass, less than 21% by mass, less than 20% by mass, less than 19% by mass, less than 18% by mass, less than 17% by mass, less than 16% by mass, or less than 15% by mass. A suitable range is preferably 3 to 30% by mass, more preferably 5 to 20% by mass, and even more preferably 6 to 15% by mass. If the sugar content is above the lower limit, the frozen dessert will have a mild texture; if it is below the upper limit, the raw material mixture will have a low sugar content.

[0175] Regarding the preferred sugars, as described in "Frozen Desserts," their description is omitted here.

[0176] When the raw material mixture contains a high-sweetness sweetener, the content of the high-sweetness sweetener relative to the total mass of the raw material mixture can be, as a lower limit, 0.001% by mass or more, 0.005% by mass or more, or 0.01% by mass or more, and as an upper limit, 1.0% by mass or less, 0.9% by mass or less, 0.8% by mass or less, 0.7% by mass or less, 0.6% by mass or less, or 0.5% by mass or less. The upper and lower limits of the high-sweetness sweetener relative to the total mass of the raw material mixture can be combined arbitrarily. A suitable range for the high-sweetness sweetener is preferably 0.001 to 1.0% by mass, more preferably 0.005 to 0.7% by mass, and even more preferably 0.010 to 0.5% by mass. If the high-sweetness sweetener is above the aforementioned lower limit, it has excellent flavor in terms of having a moderate sweetness; if it is below the aforementioned upper limit, it has excellent flavor in terms of not having an excessive sweetness.

[0177] Regarding preferred high-sweetness sweeteners, as described in "Frozen Desserts", their description is omitted.

[0178] The mixing of raw materials can be carried out using conventional methods. When mixing raw materials, the temperature can be heated to a range that will not cause changes in the composition, such as around 60-80°C.

[0179] After the raw materials are mixed, the resulting mixture is preferably sterilized by heating. When sterilizing the mixture by heating, raw materials that are easily denatured by the heat during sterilization (such as fragrances) can be added after sterilization. Known devices such as plate sterilizers, tubular sterilizers, infusion sterilizers, spray sterilizers, or intermittent sterilizers can be used for heating and sterilization.

[0180] Depending on the needs, the mixture can be filtered or homogenized before or after heat sterilization.

[0181] If necessary, lactic acid bacteria can be added to the mixture after heat sterilization to allow it to ferment.

[0182] The viscosity of the raw material mixture at 5°C can be, as a lower limit, 100 mPa·s or more, 200 mPa·s or more, 250 mPa·s or more, or 300 mPa·s or more; and as an upper limit, 1500 mPa·s or less, 1400 mPa·s or less, 1300 mPa·s or less, 1200 mPa·s or less, 1100 mPa·s or less, 1000 mPa·s or less, or 900 mPa·s or less. A suitable range is 100 to 1500 mPa·s, preferably 200 to 1200 mPa·s, and more preferably 250 to 900 mPa·s. The aforementioned upper and lower viscosity values ​​can be combined arbitrarily. If the viscosity is above the aforementioned lower limit, icing inside the cylinder during continuous operation is less likely to occur. If the viscosity is below the aforementioned upper limit, piping pressure increases during sterilization and poor liquid delivery of the mixture to the freezer are less likely to occur.

[0183] The viscosity of the raw material mixture at 5°C can vary depending on the dietary fiber content. If the dietary fiber content in the raw material mixture increases, there is a tendency for the viscosity to increase as mentioned above.

[0184] The viscosity of the raw material mixture at 5°C can be adjusted not only by the dietary fiber content but also by the stabilizer content. Increasing the stabilizer content tends to increase the aforementioned viscosity.

[0185] The composition of the raw material mixture is preferably designed such that the viscosity falls within the aforementioned range.

[0186] In this embodiment, the frozen dessert body is composed of a hardened mixture of raw materials. The composition of the raw material mixture by weight is the same as that of the frozen dessert body by weight.

[0187] When the raw material mixture contains dairy raw materials, the lower limit for the milk solids content relative to the total mass of the raw material mixture can be 3% or more by mass, 5% or more by mass, 8% or more by mass, 10% or more by mass, or 15% or more by mass, and the upper limit can be 25% or less by mass, 20% or less by mass, or 18% or less by mass. The upper and lower limits of the milk solids content relative to the total mass of the raw material mixture can be combined arbitrarily. A suitable range for the milk solids content relative to the total mass of the raw material mixture is preferably 3 to 25% by mass, more preferably 5 to 20% by mass, and even more preferably 10 to 18% by mass. If the milk solids content relative to the total mass of the raw material mixture is above the aforementioned lower limit, a rich flavor is excellent. If it is below the aforementioned upper limit, the freezing point becomes higher, thus preventing the coarsening of ice crystals caused by temperature changes after the production of frozen desserts, and resulting in excellent solubility (solubility resistance) after the production of frozen desserts.

[0188] Here, milk solids refers to the total content of non-fat milk solids and milk fat.

[0189] The lower limit for the milk fat content relative to the total mass of the raw material mixture can be 1% or more by mass, 2% or more by mass, 3% or more by mass, 4% or more by mass, 5% or more by mass, 6% or more by mass, 7% or more by mass, or 8% or more by mass. The upper limit can be 15% or less by mass, 14% or less by mass, 13% or less by mass, 12% or less by mass, 11% or less by mass, or 10% or less by mass. The upper and lower limits of the milk fat content relative to the total mass of the raw material mixture can be combined arbitrarily. A suitable range for the milk fat content relative to the total mass of the raw material mixture is preferably 1 to 15% by mass, more preferably 3 to 12% by mass, and even more preferably 5 to 10% by mass. If the milk fat content relative to the total mass of the raw material mixture is above the aforementioned lower limit, a rich and excellent flavor is achieved; if it is below the aforementioned upper limit, the adhesion of fat within the freezer can be prevented, enabling long-term manufacturing, or further reducing the frequency of fat clump formation during freezing.

[0190] The content of solids (also known as total solids) in the raw material mixture, relative to the total mass of the raw material mixture, can be as follows: a lower limit of 25% by mass or more, 26% by mass or more, 27% by mass or more, 28% by mass or more, 29% by mass or more, 30% by mass or more, or 31% by mass or more; and an upper limit of 45% by mass or less, 44% by mass or less, 43% by mass or less, 42% by mass or less, 41% by mass or less, 40% by mass or less, 39% by mass or less, or 38% by mass or less. The upper and lower limits of the solids content of the raw material mixture relative to the total mass of the raw material mixture can be arbitrarily combined. A suitable range for the solids content of the raw material mixture relative to the total mass of the raw material mixture is preferably 25 to 45% by mass, more preferably 28 to 40% by mass, and even more preferably 31 to 38% by mass. If the solids content of the raw material mixture relative to the total mass of the raw material mixture is above the aforementioned lower limit, the frozen dessert exhibits excellent chewiness; if it is below the aforementioned upper limit, the frozen dessert exhibits excellent solubility (solubility resistance) after manufacturing.

[0191] The total fat content of the raw material mixture, relative to the total mass of the raw material mixture, can be 1% or more by mass, 2% or more by mass, 3% or more by mass, 4% or more by mass, 5% or more by mass, 6% or more by mass, 7% or more by mass, or 8% or more by mass. As an upper limit, it can be 15% or less by mass, 14% or less by mass, 13% or less by mass, 12% or less by mass, 11% or less by mass, or 10% or less by mass. The upper and lower limits of the total fat content of the raw material mixture relative to the total mass of the raw material mixture can be arbitrarily combined. A suitable range for the total fat content of the raw material mixture relative to the total mass of the raw material mixture is preferably 1 to 15% by mass, more preferably 3 to 12% by mass, and even more preferably 5 to 10% by mass. If the total fat content of the raw material mixture relative to the total mass of the raw material mixture is above the aforementioned lower limit, a rich and excellent flavor is achieved; if it is below the aforementioned upper limit, the adhesion of fat particles in the freezer can be prevented, enabling long-term manufacturing, or further reducing the frequency of fat clump formation during freezing.

[0192] The freezing point of the raw material mixture can be, as a lower limit, above -4.0℃, above -3.9℃, above -3.8℃, above -3.7℃, above -3.6℃, ​​above -3.5℃, above -3.4℃, above -3.3℃, ​​above -3.2℃, above -3.1℃, or above -3.0℃; and as an upper limit, below -1.5℃, below -1.6℃, below -1.7℃, below -1.8℃, below -1.9℃, or below -2.0℃. The upper and lower limits of the freezing point of the raw material mixture can be combined arbitrarily. A suitable range for the freezing point of the raw material mixture is preferably -1.5 to -4.0℃, more preferably -1.7 to -3.5℃, and even more preferably -2.0 to -3.0℃. If the freezing point of the raw material mixture is above the aforementioned lower limit, then in terms of the manufacturing process, it will not become supercooled during the cooling process of freezing, and a stable temperature can be maintained. In terms of product quality, it prevents the formation of large ice crystals in the freezing cylinder during freezing, giving frozen desserts a smooth texture. If the freezing point of the raw material mixture is below the upper limit mentioned above, there will be no insufficient cooling in the manufacturing process, resulting in a stable freezing temperature, excellent shape retention, and stable manufacturing. In terms of product quality, the frozen desserts produced exhibit excellent solubility (solubility resistance).

[0193] The calorie content per 100g of the raw material mixture is preferably 30-200 kcal / 100g, more preferably 40-180 kcal / 100g, and even more preferably 50-150 kcal / 100g. Furthermore, the calorie content per unit product is preferably 10-150 kcal, more preferably 30-130 kcal, and even more preferably 40-120 kcal. If the calorie content per 100g of the raw material mixture is above the lower limit of the above range, in terms of the manufacturing process, since it contains a certain amount of solid components, it will not become overcooled during freezing and can maintain a stable temperature. As a product, it can reduce the icy feel of frozen desserts and give them a smooth texture. If the calorie content per 100g of the raw material mixture is below the upper limit, in terms of the manufacturing process, it will not be undercooled, will achieve a stable freezing temperature, will have excellent shape retention, and can be manufactured stably. As a product, it will be favored by consumers who are concerned about calories and value their taste, becoming a product that combines health and deliciousness at a high level.

[0194] <Freezing Process>

[0195] The raw material mixture obtained in the raw material mixture preparation process is continuously supplied to... Figure 2A The freezer 50 shown continuously produces partially frozen material.

[0196] In the freezer 50, partially frozen materials are continuously prepared by cooling the raw material mixture below its freezing point.

[0197] The temperature of the raw material mixture before the inlet of the freezer 50 (also known as the supply temperature) is higher than the freezing point of the raw material mixture. If the supply temperature is too high, there is a concern that the temperature inside the freezer may not be able to drop; if it is too low, the viscosity of the raw material mixture will increase, and there is a concern that the flow rate will become unstable. Therefore, the temperature is adjusted to avoid these adverse conditions.

[0198] The absolute value of the difference between the aforementioned supply temperature and the freezing point of the raw material mixture can be, as a lower limit, 5°C or higher, 6°C or higher, or 7°C or higher, and as an upper limit, 12°C or lower, 11°C or lower, or 10°C or lower. The upper and lower limits of the absolute value of the difference between the aforementioned supply temperature and the freezing point of the raw material mixture can be combined arbitrarily. A suitable range for the absolute value of the difference between the aforementioned supply temperature and the freezing point of the raw material mixture is preferably 5 to 12°C, more preferably 7 to 10°C.

[0199] If air is supplied to the freezer 50 along with the raw material mixture, the mixture of raw material mixture and air is introduced into the cylinder, where it is frozen while containing air bubbles, becoming a partially frozen material containing air, and is discharged from the freezer 50.

[0200] The expansion rate of partially frozen material can be adjusted by varying the amount of air mixed with the raw material mixture.

[0201] The size of the ice crystals in the final frozen dessert can be adjusted by changing the speed of the mixer. Increasing the mixer speed tends to make the ice crystals in the frozen dessert smaller.

[0202] When the ingredient mixture contains fat, the size of the fat globules in the final frozen dessert can be adjusted by changing the speed of the mixer. Increasing the mixer speed promotes fat aggregation, and the fat globules tend to become larger.

[0203] <Extrusion Molding Process>

[0204] When a portion of the frozen material continuously discharged from the freezer 50 is continuously supplied to the extrusion nozzle 11, the portion of the frozen material is continuously extruded from the extrusion port 11e of a specified shape, cut off and falls onto the tray 30, resulting in an unhardened molded product 22.

[0205] For the extrusion temperature of partially frozen products, the lower limit can be above -6.0℃, above -5.9℃, or above -5.8℃, and the upper limit can be below -3.5℃, below -3.6℃, ​​or below -3.7℃. The upper and lower limits of the extrusion temperature of partially frozen products can be combined arbitrarily. The suitable range for the extrusion temperature of partially frozen products is preferably -6.0 to -3.5℃. The aforementioned extrusion temperature of partially frozen products is preferably -5.9 to -3.6℃, ​​more preferably -5.8℃ to -3.7℃. If the extrusion temperature is above the aforementioned lower limit, fat lumps are less likely to form; if it is below the aforementioned upper limit, the smoothness of the texture, shape retention, and shape stability are excellent.

[0206] In this specification, the extrusion temperature of the partially frozen material is a value obtained by measuring the temperature of the partially frozen material immediately after it is discharged from the extruder.

[0207] The extrusion temperature of the partially frozen material is a temperature below the freezing point of the raw material mixture. The absolute value of the difference between the extrusion temperature and the freezing point of the raw material mixture can be, as a lower limit, 1°C or higher, 1.5°C or higher, or 2°C or higher; and as an upper limit, 5°C or lower, 4.5°C or lower, or 4°C or lower. The upper and lower limits of the absolute value of the difference between the extrusion temperature and the freezing point of the raw material mixture can be combined arbitrarily. A suitable range for the absolute value of the difference between the extrusion temperature and the freezing point of the raw material mixture is preferably 1 to 5°C, more preferably 2 to 4°C.

[0208] Hardening process

[0209] The unhardened molded part 22 is cooled and hardened to obtain the frozen dessert body. Hardening can be carried out by conventional methods. For example, the unhardened molded part 22 can be hardened by holding it at -45 to -30°C for 20 minutes to 1 hour.

[0210] <Coating Process>

[0211] Furthermore, a coating layer (second layer) can be applied to the outer surface of the frozen dessert body (first layer) using known methods to create a multi-layered frozen dessert (coating process).

[0212] For example, the coating layer can be formed by known methods such as immersing the frozen dessert body, held and lifted by a stick, in a coating liquid and then lifting it to cool and harden it. The temperature of the coating liquid is preferably, for example, 30 to 50°C. The immersion time (holding time) in the coating liquid is preferably, for example, 0.1 to 5 seconds.

[0213] As a coating liquid, a fat composition is preferred. There are no particular limitations on the fat contained in the fat composition. Any fat that is used as a component of the coating layer for frozen desserts is acceptable. For example, a fat composition may be chocolate.

[0214] Examples of oils include rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, palm oil, palm kernel oil, shea butter, borax resin, and cocoa butter.

[0215] Oil and fat compositions may also contain other components besides oils and fats.

[0216] Examples of other ingredients include cocoa ingredients such as cocoa blocks and cocoa powder; sweeteners: dairy products; water; emulsifiers; thickeners and stabilizers; salty agents such as salt and potassium chloride; acidulants such as acetic acid, lactic acid, and gluconic acid; colorants such as beta-carotene, caramel, and red yeast rice pigment; antioxidants such as tocopherol and tea extract; plant proteins such as wheat protein and soy protein; egg products such as eggs and various processed egg products; spices; seasonings; pH adjusters; food preservatives; freshness preservers; and various food raw materials such as fruits, juices, coffee ingredients, and seeds.

[0217] As specific examples of sweeteners and dairy products, the same substances as those used in the aforementioned raw material mixtures can be cited.

[0218] The preferred solid fat index (SFI) of the oil composition is 40-95% at -10°C and 0-40% at 20°C.

[0219] More preferably, the SFI at -10°C is 50~95%, and the SFI at 20°C is 0.1~20%.

[0220] Further preferred values ​​are SFI of 55-85% at -10℃ and SFI of 1-15% at 20℃.

[0221] "SFI" (Solid Fat Index) refers to the proportion (in percent) of solid fat present in oils and fats at a given temperature. It is obtained by measuring the sample to be tested using a differential scanning calorimeter (DSC-60Plus; manufactured by Shimadzu Corporation), calculating the heat of fusion, and analyzing the data.

[0222] In the multi-layer frozen dessert of this embodiment, the mass ratio of frozen dessert body to coating layer, which represents the mass ratio of frozen dessert body to coating layer, is preferably 2.0:1 to 5.0:1, more preferably 2.5:1 to 4.5:1, and even more preferably 3.0:1 to 4.0:1.

[0223] The mass ratio of the frozen dessert body to the coating layer in a multi-layered frozen dessert can be determined by the following method: peeling the coating layer off the frozen dessert in its frozen state, then measuring the mass of the frozen dessert body and the coating layer, and calculating the mass ratio.

[0224] The mass ratio of the frozen dessert body to the coating layer can be adjusted, for example, according to the surface temperature of the frozen dessert body, the temperature of the coating liquid, and the immersion time of the frozen dessert body in the coating liquid.

[0225] The calorie content of the multi-layered frozen dessert of this embodiment is preferably 80-350 kcal / 100g, more preferably 90-300 kcal / 100g, and even more preferably 100-300 kcal / 100g. Furthermore, the calorie content of each product of the multi-layered frozen dessert of this embodiment is preferably 30-250 kcal, more preferably 50-230 kcal, and even more preferably 80-220 kcal.

[0226] According to this embodiment, by reducing ice crystals in frozen desserts, frozen desserts that contain dietary fiber and have excellent texture and flavor can be obtained. For example, by lowering the extrusion temperature, ice crystals can be reduced. Furthermore, it is believed that if the extrusion temperature is lowered, fat aggregation will progress, further improving texture and flavor.

[0227] By incorporating dietary fiber as a solid ingredient source, the amount of sugar in the blend can be reduced, thus enabling the production of low-sugar frozen desserts with excellent taste and flavor.

[0228] Furthermore, as shown in the embodiments described later, even with an increased expansion rate, the melting rate in the melting test remains low, achieving good shape retention.

[0229] The rationale is that lowering the extrusion temperature allows for greater fat aggregation, fully forming the fat's three-dimensional structure. Increasing the expansion rate can reduce the sugar content per unit volume.

[0230] For example, in the following melting test, a frozen dessert body (this frozen dessert) with a melting rate of less than 70% after 120 minutes was obtained.

[0231] Melting test: An initial mass M1 of frozen dessert is left to stand in an atmosphere at 23.5°C, and the mass of the liquid produced by melting is measured over time. Let M2 be the mass of the aforementioned liquid produced from the start of standing until the specified time has elapsed, and calculate the melting rate (in %) according to the following formula.

[0232] Dissolution rate = M2 / M1 × 100

[0233] The lower limit of the melting rate can be, for example, 5% or higher, 6% or higher, 7% or higher, 8% or higher, 9% or higher, 10% or higher, 11% or higher, or 12% or higher; the upper limit can be below 70%, 69%, 65%, 64%, 60%, 59%, 55%, 54%, 53%, or 52%. The upper and lower limits of the melting rate can be combined arbitrarily. A suitable range for the melting rate is 5% to 70%, preferably 10% to 70%.

[0234] It should be noted that this embodiment uses a frozen dessert with a stick-like shape as an example, but frozen desserts with a flat, frozen dessert body can be manufactured using the same manufacturing method. For example, examples include: frozen desserts in which the flat, frozen dessert body is contained in an edible container such as the skin of a glutinous rice and red bean paste pastry; frozen desserts in which the flat, frozen dessert body is sandwiched between a biscuit or other flat food; and so on.

[0235] Example

[0236] The present invention will be further described in detail below with reference to embodiments, but the present invention is not limited to these embodiments.

[0237] <Measurement Methods / Evaluation Methods>

[0238] Average diameter of ice crystals

[0239] The frozen desserts used for testing were stored in a freezer at -35°C for more than 24 hours to adjust the temperature.

[0240] The measuring apparatus used was an optical microscope (Nikon Co. Ltd., product name Nikon Eclipse E400) and a glass slide (Matsunami Glass Ind. Ltd., product name S1225).

[0241] Set the temperature-controlled cryogenic glove box to -15°C and store the optical microscope and experimental equipment inside. After the box has cooled sufficiently, transfer the frozen dessert sample to the box and store it for approximately 5 hours to allow for temperature adjustment. Use a spatula to collect a small sample from the center of the frozen dessert.

[0242] Place the sample in the center of a glass slide and drop a few drops of isobutanol onto it to remove fatty components. Cover it with another glass slide, ensuring no air bubbles remain between the slides. Holding the slide away from the sample, slowly move it forward, backward, left, and right to disperse the ice crystals in the sample without overlapping. With this position, place the slide on the observation stage and observe the ice crystals in the sample at 350x magnification.

[0243] For the obtained image of the field of view, the area of ​​the ice crystals as observed from above in two dimensions was determined using image analysis software (Image Pro Plus ver7.0 from Media Cybernetics). The diameter (R, equivalent diameter of a circle) when the measured area (A) is assumed to be a circle was calculated using the following mathematical formula.

[0244] R=2× (A / π)

[0245] Measure the number and diameter (R, unit: μm) of all ice crystals identified within the field of view, and calculate the average diameter.

[0246] [Average diameter of fat globules, 90% diameter]

[0247] Frozen desserts intended for testing, stored at -35°C, were left to stand in a 5°C freezer for 3 hours. Then, they were dissolved in three times the volume of deionized water at 5-10°C and left to stand in a 5°C freezer for at least 12 hours. The samples were then gently stirred before testing.

[0248] The particle size distribution was determined using a laser diffraction / scattering particle size distribution measuring device (HORIBA product name: Partica LA-950V2) under the following measurement conditions.

[0249] In detail, firstly, the sample is added dropwise to the circulating dispersion medium via the flow cell attached to the connection device, and the mixture is circulated and stirred to prepare the sample. When the sample transmittance (R) reaches a specified range (75%~85%), the device is operated to capture laser diffraction / scattering data. Based on the captured data, the particle size distribution is obtained, and the average diameter of the volume reference and the 90% diameter of the cumulative distribution of the volume reference are calculated as the average diameter and 90% diameter of the fat globules.

[0250] (Measurement conditions: wet method)

[0251] Dispersion medium: water

[0252] Sample refractive index: 1.600-0.000i

[0253] Dispersion method: No ultrasonic irradiation, no surfactants or dispersants used.

[0254] Circulation speed: 5 (flow rate 2.3L / min, motor speed 1160rpm)

[0255] Mixing speed: 1 (900 rpm)

[0256] Sample transmittance: 75%~85%

[0257] [Evaluation of conformability: Melting test]

[0258] Frozen desserts were stored at -15°C for at least 24 hours to regulate temperature. The mass of the sample (initial mass M1, in g) was measured. The sample was placed on a metal mesh (4.5 mm aperture) at 23.5°C in a draft-free atmosphere (47% relative humidity). A receiver and measuring instrument were placed under the metal mesh, and the mass of liquid falling into the receiver was measured over time. Based on the mass M2 (in g) of liquid 120 minutes after the sample was placed on the metal mesh, the melting rate (%) was calculated using the following mathematical formula. A low melting rate indicates a slow melting speed, excellent shape retention, and a longer residence time (persistence) of ice in the mouth during consumption. In other words, a low melting rate is excellent from the viewpoint of persistence, an element of good flavor.

[0259] Dissolution rate = M2 / M1 × 100

[0260] [Viscosity]

[0261] The viscosity of the raw material mixture was determined as follows: the raw material mixture was heated to 5°C, and a Type B viscometer (product name: RB-80L, manufactured by Toki Co., Ltd.) was used at a speed of 60 rpm with rotor No. 3 for measurement.

[0262] The viscosity (product viscosity) of frozen desserts was measured as follows: Frozen desserts that had been stored in a freezer at -35°C for more than 24 hours were stored in a freezer at 5°C for more than 12 hours to obtain a frozen dessert melt. The obtained frozen dessert melt was then heated to 5°C and measured using a Type B viscometer (product name: RB-80L, manufactured by Toki Co., Ltd.) at a speed of 60 rpm using rotor No. 3.

[0263] [Sensory evaluation (1)]

[0264] For frozen desserts obtained by the methods described later, sensory evaluation was performed using the following methods.

[0265] Nine panel members, each with over five years of experience in frozen dessert development, tasted a large sample of the frozen dessert and rated its smoothness on the tongue according to the following criteria. The average score from the nine panel members was calculated.

[0266] It should be noted that, before the evaluation, a benchmark sample (Example 4) was tasted. If the frozen dessert in Example 4 scored 3 points on the following evaluation benchmark, then inter-evaluator scale matching was performed. "Smoothness on the tongue" is defined as "the degree of density of the frozen dessert's texture when chewing".

[0267] [Scoring Criteria]

[0268] 1 point: The smoothness is not noticeably noticeable compared to the reference sample.

[0269] 2 points: Slightly less smoothness compared to the reference sample.

[0270] 3 points: No difference was perceived compared to the reference sample.

[0271] 4 points: Slightly smoother than the reference sample.

[0272] 5 points: The smoothness is noticeably noticeable compared to the reference sample.

[0273] [Sensory evaluation (2)]

[0274] For frozen desserts obtained by the methods described later, sensory evaluation was performed using the following methods.

[0275] Thirty ordinary consumers were asked to taste samples of the frozen desserts from Manufacturing Example 1 and Reference Example 1, and were scored according to the following scoring criteria for the following evaluation items.

[0276] The affirmative rate was calculated based on the scoring results of each item, and a chi-square test was used to confirm the significant difference. The affirmative rate was calculated using the following formula.

[0277] The percentage of positive feedback on the "balance of the intensity" of the chocolate coating and vanilla ice flavor = (Number of average consumers who rated it 3 points ÷ Number of average consumers (30 people)) × 100

[0278] The percentage of positive feedback on "smoothness of texture" (%) = (Number of ordinary consumers who rated it 1 or 2 points ÷ Number of ordinary consumers (30 people)) × 100

[0279] [Scoring Criteria]

[0280] "Evaluation item: The balance of the 'intensity' of the flavors of the coated chocolate and vanilla ice."

[0281] 1 point: The chocolate coating has an overpowering flavor, which is not good.

[0282] 2 points: The chocolate coating is too strong and not very good.

[0283] 3 points: Exactly.

[0284] 4 points: The vanilla ice flavor is too strong and not very good.

[0285] 5 points: The vanilla ice flavor is too strong, not good.

[0286] Evaluation Item: Smoothness of Texture

[0287] 1 point: Smooth.

[0288] 2 points: Slightly smooth.

[0289] 3 points: It's hard to say whether it's smooth.

[0290] 4 points: Not very smooth.

[0291] 5 points: Not smooth.

[0292] <Ingredients>

[0293] The ingredients used in the formulations in Table 1 are as follows.

[0294] [Ice mixture]

[0295] • Butter: Milk fat content 48.0% by mass, non-fat milk solids content 4.5% by mass, solids content 52.5% by mass. Produced by Morinaga Milk Industry Co., Ltd.

[0296] • Cheese: Milk fat content 53.0% by mass, non-fat milk solids content 10.00% by mass, solids content 63.0% by mass.

[0297] • Skimmed milk concentrate: milk fat content 0.4% by mass, non-fat milk solids content 34.6% by mass, solids content 35.0% by mass, manufactured by Morinaga Milk Industry Co., Ltd.

[0298] Sweetened egg yolks: Fat content 22.30% by weight, solid content 55.9% by weight, manufactured by KEWPIE Egg Corporation.

[0299] [Examples 1~5]

[0300] Examples 1-3 are examples, and Examples 4 and 5 are comparative examples.

[0301] All raw materials in the formula shown in Table 1 are mixed and dissolved, heated for sterilization, and homogenized to prepare a raw material mixture. The raw material mixture is then adjusted to the supply temperature and continuously fed to a continuous freezer (Hoyer KF2000 freezer). A portion of the frozen material discharged from the freezer is continuously fed to a continuous freezer with… Figure 1 The extrusion nozzle 11 of the structure shown.

[0302] The temperature (supply temperature) of the raw material mixture before the inlet of the freezer is set to 5℃.

[0303] In each example, the temperature of the partially frozen material immediately discharged from the extruder outlet 11e is adjusted by regulating the refrigerant temperature of the condenser. All other conditions are the same.

[0304] The portion of frozen material extruded from the extrusion nozzle 11 through the extrusion orifice 11e is cut perpendicularly to the extrusion direction, allowing it to fall naturally onto the tray 30, resulting in an uncured molded part 22. A rod 10 is inserted into the portion of frozen material that is about to be cut, shaping the uncured molded part 22 into an ice pop shape.

[0305] The uncured material 22 is kept in an atmosphere below -30°C for more than 20 minutes to harden it (curing process). Then, it is peeled off from the tray 30 using a device that holds and lifts the stick 10, resulting in a popsicle-shaped frozen dessert with a flat frozen dessert body integrated with the stick.

[0306] For the portion of frozen material discharged from the aforementioned extrusion port 11e, the extrusion temperature and expansion rate were measured. The results are shown in Table 2.

[0307] For the obtained frozen desserts, the size of ice crystals, the size of fat globules, the melting rate (melting test), and the product viscosity were determined using the methods described above. Additionally, sensory evaluation was performed using the methods described above (1). The results are shown in Table 2. The results of the melting test are shown in... Figure 3 .

[0308] Examples 4 and 5 are comparative examples with increased filling temperature. Since extrusion molding is difficult, molding is used to manufacture flat, frozen dessert bodies.

[0309] First, the raw material mixture was prepared in the same manner as in Example 1. The raw material mixture was adjusted to the supply temperature and 1 kg was supplied to an intermittent freezer (manufactured by CARPIGIANI GROUP) to obtain partially frozen material. Adjustments were made to ensure the expansion rate of the partially frozen material was 70%. The temperature of the partially frozen material removed from the freezer was measured as the extrusion temperature. The obtained partially frozen material was filled into a rectangular mold with an opening of 21 mm × 50 mm and a depth of 117 mm. The mold was immersed in antifreeze at -35°C. A stick was inserted into the center of the opening, and after it had fully hardened, the hardened material was removed from the mold, resulting in a popsicle-shaped frozen dessert with a flat, integrated frozen dessert body and stick.

[0310] [Table 1]

[0311]

[0312] [Table 2]

[0313]

[0314] As shown in Table 2, in Examples 1 to 3, where the average diameter of the ice crystals was less than 40 μm and the extrusion temperature was -6.0 to -3.5 °C, the sensory evaluation results also showed that frozen desserts with excellent smoothness to the touch were obtained.

[0315] Furthermore, in the melting test, the frozen desserts of Examples 1-3 showed lower melting rates compared to Examples 4 and 5. As mentioned above, a low melting rate is excellent from the perspective of consistency, an element of good flavor. While it is generally known that altering the composition by increasing the amount of ice in frozen desserts, such as by mixing in large amounts of fat and reducing the overrun, can suppress the influence of external temperature and slow down the melting rate, thereby imparting consistency, Examples 1-5 used the same composition. At the same time, by adjusting the average diameter of the ice crystals and allowing the fat to condense and fully form the three-dimensional structure of the fat, the melting rate was slowed down, resulting in frozen desserts with excellent consistency.

[0316] Furthermore, as shown by the results of the fat globule size distribution, the frozen desserts in Examples 1-3 have larger fat globule sizes compared to Examples 4 and 5. Larger fat globule sizes tend to result in a richer flavor, indicating that the frozen desserts in Examples 1-3 have a superior richness compared to Examples 4 and 5. Therefore, based on the melting test and the results of the fat globule size distribution, frozen desserts with rich flavor and excellent flavor persistence were obtained in Examples 1-3. Since frozen desserts with rich flavor are less prone to melting (excellent persistence) and have a sustained flavor, the rich and delicious taste is further enhanced.

[0317] Furthermore, the frozen desserts in Examples 1-3 have higher viscosity compared to those in Examples 4 and 5. The increased viscosity also contributes to a richer, more intense flavor.

[0318] [Manufacturing Example 1]

[0319] In this example, a multi-layered frozen dessert is manufactured with a coating layer (second layer) on the outer surface of the frozen dessert body (first layer). The coating liquid used is chocolate with the same SFI as the coating layer in Reference Example 1 described later. Specifically, chocolate with an SFI of 72% by mass at -10°C and an SFI of 4% by mass at 20°C is used.

[0320] Similar to Example 2, a popsicle-shaped frozen dessert body was made, immersed in molten chocolate at 41°C, held for 1 second, and then lifted out. It was then cooled and hardened using liquid nitrogen, thus forming a coating layer, resulting in a multi-layered frozen dessert. The mass ratio of the frozen dessert body to the coating layer was 3.4:1. The thickness of the coating layer was the same as that of the coating layer in Reference Example 1 described later.

[0321] [Reference Example 1]

[0322] The frozen dessert in this example is a commercially available popsicle-type product with a frozen dessert base (vanilla ice) and a chocolate coating. As shown in Table 3, the frozen dessert in this example does not contain dietary fiber, contains more sugar than in Manufacturing Example 1, and the nonfat milk solids, total fat, and milk fat components of the frozen dessert base are substantially the same as in Manufacturing Example 1, as is the total solids component.

[0323] For the frozen desserts of Manufacturing Example 1 and Reference Example 1, ordinary consumers were asked to evaluate the "balance between the flavor intensity of the coated chocolate and the flavor intensity of the vanilla ice" and the "smoothness of the texture" using the sensory evaluation method described above (2). The results are shown in Table 3.

[0324] [Table 3]

[0325]

[0326] As shown in Table 3, the results confirmed that there was no statistically significant difference in the positive rate between Reference Example 1 (which did not contain dietary fiber) and Manufacturing Example 1 (which contained dietary fiber). Thus, even multi-layered frozen desserts with coatings achieved excellent flavor (balance of the intensity of the coated chocolate and vanilla ice flavors and the smoothness of the texture).

[0327] Explanation of reference numerals in the attached figures

[0328] 210 Rod, 211 Extrusion nozzle, 211a Feed section, 211b Main barrel section, 211c Reduction section, 211d Discharge section, 211e Extrusion port, 220 Cutting section, 221 Partially frozen material, 222 Uncured material, 230 Tray, 250 Freezer, 251 Cylinder, 252 Agitator with blades, 252a Blades, 253 Pulverizer, 254 Refrigerant jacket

Claims

1. A frozen dessert containing sugar and dietary fiber, wherein the ice crystals have an average diameter of less than 40 μm.

2. The frozen dessert according to claim 1, further comprising fat, wherein the fat globules have an average diameter of 3 μm or more.

3. The frozen dessert according to claim 1 has a viscosity of 100~1600 mPa·s at 5°C.

4. The frozen dessert according to claim 1, wherein the freezing point is -4.0 to -1.5℃.

5. The frozen dessert according to claim 1 has an expansion rate of 20-130%.

6. The frozen dessert according to claim 1, wherein, The dietary fiber content is 3-20% by weight relative to the total weight of the frozen dessert.

7. The frozen dessert according to claim 1, wherein, The sugar is selected from one or more of the group consisting of monosaccharides, disaccharides, trisaccharides, and oligosaccharides.

8. The frozen dessert according to claim 1, further comprising 0.001 to 1.0% by mass of one or more selected from high-sweetness sweeteners and sugar alcohols relative to the total mass of the frozen dessert.

9. The frozen dessert according to claim 1, wherein, The calories per 100g are 30~200kcal / 100g.

10. The frozen dessert according to claim 1, wherein, In the following melting test, the melting rate was below 70% after 120 minutes. Melting test: An initial mass of M1 of frozen dessert was left to stand in an atmosphere at 23.5°C for an extended period of time, and the mass of the liquid produced after melting was measured. Let M2 be the mass of the liquid produced from the start of settling until the specified time has elapsed. The dissolution rate, expressed as %, is calculated using the following formula. Dissolution rate = M2 / M1 × 100.

11. A multi-layered frozen dessert having a first layer composed of the frozen dessert according to any one of claims 1 to 10 and a second layer composed of a fat composition.

12. The multi-layered frozen dessert according to claim 11, wherein, The solid fat index (SFI) of the oil composition is 40-95% by mass at -10°C and 0-40% by mass at 20°C.

13. A method for manufacturing a frozen dessert, comprising the following steps: The freezing process involves continuously preparing partially frozen products by cooling a mixture of raw materials containing dietary fiber in a continuous freezer to below the freezing point of the raw material mixture. In the extrusion molding process, the partially frozen material is extruded from an extruder to obtain an unhardened molded product; and, The hardening process hardens the unhardened material to obtain a hardened material. The viscosity of the raw material mixture at 5°C is made to be 100~1500 mPa·s. The extrusion temperature of the partially frozen material is set to -6.0 to -3.5℃.

14. The method for manufacturing frozen desserts according to claim 13, wherein, The expansion rate of the partially frozen material is 20-130%.

15. The method for manufacturing frozen desserts according to claim 13, wherein, The freezing point of the raw material mixture is -4.0 to -1.5℃.

16. The method for manufacturing frozen desserts according to claim 13, wherein, The dietary fiber content is 3-20% by mass relative to the total mass of the raw material mixture.

17. The method for manufacturing frozen desserts according to any one of claims 13 to 16, wherein, After the hardening process, there is also a process of coating the hardened material with a grease composition.

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