Frozen dessert included in vessel and method for manufacturing the same

Abstract

To provide a frozen dessert capable of enjoying sensational change when eating.SOLUTION: In a frozen dessert included in a vessel, a frozen dessert main body 2 stored in a vessel 1 having an opening 1a includes a frozen dessert base material 3 and an oily composition cured body 4 existing in the frozen dessert base material 3. The cured body 4 has a shape extending from the side of the bottom 1b of the vessel 1 toward the side of the opening 1a while projecting in a direction intersecting the depth direction X of the vessel 1, and in a cross-section parallel to the depth direction X through the center of the opening 1a of the vessel 1, the cured body 4 of the frozen dessert main body 2 has an average thickness of 0.8-1.5 mm and a standard deviation of 0.82 mm or more.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a container-packed frozen dessert and a method for producing the same. [Background technology]

[0002] Regarding a method for producing a containerized frozen dessert, Patent Document 1 describes a method in which a specific ice cream sauce and ice cream are rotated and stirred in one direction in a container to form marble-like bands. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent No. 5610993 Summary of the Invention [Problem to be solved by the invention]

[0004] The marbled frozen dessert of Patent Document 1 allows the taste of both ice cream and sauce, but the taste is almost homogeneous and monotonous from the beginning to the end of eating. In recent years, there has been a demand for frozen desserts that are not only delicious, but also have novelty in terms of sight, texture, hearing, etc. The present invention has been made in consideration of the above circumstances, and has an object to provide a frozen dessert that allows the user to enjoy a change in sensation as the dessert is eaten. [Means for solving the problem]

[0005] The present invention has the following aspects. [1] A container-packed frozen dessert, the container containing the frozen dessert body having a frozen dessert base material and a hardened body of an oily composition present in the frozen dessert base material, the hardened body having a shape extending from the bottom side of the container toward the opening side while protruding in a direction intersecting the depth direction of the container, and the hardened body having an average thickness of 0.8 to 1.5 mm and a standard deviation of 0.82 mm or more in a cross section of the frozen dessert body passing through the center of the opening of the container and parallel to the depth direction. [2] A container-packed frozen dessert as described in [1], wherein, in the cross section, when a rectangle inscribed within the contour of the frozen dessert body is divided into two equal parts, a bottom region of the container and an opening region, the area of ​​the hardened body accounts for 16% or more of the total area of ​​the bottom region, and the area of ​​the hardened body accounts for 10% or less of the total area of ​​the opening region. [3] A containerized frozen confectionery described in [1] or [2], in a histogram with the thickness of the hardened body present in the cross section on the horizontal axis and a class width on the horizontal axis of 0.1 mm, the average thickness of the hardened body is 0.7 to 1.5 mm and the standard deviation is 0.4 mm or more within the range of cumulative relative frequency of 5 to 95%. [4] A container-packed frozen dessert described in any of [1] to [3], wherein the shape of the hardened product is such that the fluid consisting of the oily composition overlaps alternately with the fluid consisting of the frozen dessert base material in some parts, and the fluids consisting of the oily composition overlap with each other in other parts, after being accumulated in the container, and then hardened, undergoes irregular deformation. [5] The container-packed frozen dessert according to any one of [1] to [4], wherein the viscosity of the frozen dessert base material at 5°C is 10 to 1500 mPa·s. [6] The container-packed frozen confectionery according to any one of [1] to [5], wherein the oil-based composition contains a chocolate selected from chocolate, semi-chocolate, and coating chocolate. [7] A container-packed frozen dessert described in any one of [1] to [6], wherein the overrun of the frozen dessert base material is 40% or more. [8] The container-packed frozen dessert described in any one of [1] to [7], wherein the fat content of the frozen dessert base material is 1 to 20 mass%. [9] A method for producing a container-packaged frozen dessert described in any one of [1] to [8] above, comprising a filling step of continuously flowing a first fluid, which is an unsolidified portion of the frozen dessert base material, and a second fluid, which is an unhardened portion of the oily composition, down from above into a container having an opening at the top and depositing them on a bottom surface of the container, in which in the filling step, the first fluid and the second fluid are allowed to flow down in a state of contact with each other so that each of the first fluid and the second fluid is deposited in the container while tracing a zigzag trajectory, and so that immediately after deposition, portions of the second fluid alternately overlap portions of the first fluid, and other portions of the second fluid overlap each other.

[10] The manufacturing method described in [9], wherein the difference between the temperature of the first fluid and the temperature of the second fluid immediately before the first fluid and the second fluid come into contact with each other is 27 to 60°C.

[11] The manufacturing method described in [9] or

[10] , wherein the freezing point of the first fluid is t°C, and the temperature of the first fluid immediately before contact between the first fluid and the second fluid is (t-3) to (t-0.1)°C, and the temperature of the second fluid is 25 to 50°C.

[12] The manufacturing method according to any one of [9] to

[11] , wherein V2 / V1, which represents the ratio of the flow velocity V2 (unit: mL / sec) of the second fluid to the flow velocity V1 (unit: mL / sec) of the first fluid, is 0.075 to 0.5.

[13] The method according to any one of [9] to

[12] , wherein a plurality of streams of the first fluid and a plurality of streams of the second fluid are simultaneously flowed downward into the container. Effect of the Invention

[0006] According to the present invention, a containerized frozen dessert is obtained that allows the enjoyment of a change in sensation as the dessert progresses. [Brief description of the drawings]

[0007] [Figure 1] 1 is a photograph showing a cross section of one embodiment of a containerized frozen dessert of the present invention. [Diagram 2]1 is an example of a binary image for explaining a method for measuring the thickness of a cured body. [Diagram 3] 1 is an example of a binary image for explaining a method for measuring the area ratio of a hardened body. [Figure 4] FIG. 1 is a schematic diagram showing an embodiment of an apparatus used in the production method of the present invention. [Diagram 5] 1 is a histogram obtained in an embodiment. [Figure 6] 1 is a binary image of a cross section of the frozen dessert used in Comparative Example 1. [Figure 7] 1 is a histogram obtained in Comparative Example 1. [Figure 8] 1 is a binary image of a cross section of the frozen dessert used in Comparative Example 2. [Figure 9] 1 is a histogram obtained in Comparative Example 2. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0008] The following definitions of terms apply throughout the specification and claims. A numerical range expressed by "to" means that the numerical values ​​before and after "to" are the lower and upper limits, respectively, unless otherwise specified.

[0009] The frozen dessert in the present invention includes those generally classified as "frozen desserts" and frozen yogurt. Specific examples of the "frozen desserts" include ice creams (ice cream, ice milk, lacto ice cream) and frozen desserts. Ice cream refers to processed foods made from milk or milk-based foods, or frozen foods that use milk as the main ingredient, that contain 3.0% or more milk solids (excluding fermented milk). Ice cream is classified into three types, ice cream, ice milk, and lacto ice cream, depending on the amount of milk solids and milk fat they contain. On the other hand, anything with a milk solids content of less than 3.0% is not considered ice cream, but is instead regulated as frozen dessert under the Ministry of Health, Labour and Welfare's "Standards and Criteria for Foods, Additives, etc." based on the Food Sanitation Act. Frozen yogurt is classified as "fermented milk" by the Ministerial Ordinance on the Ingredient Standards for Milk and Dairy Products. Fermented milk is defined as "milk or milk containing an equivalent or higher amount of non-fat milk solids fermented with lactic acid bacteria or yeast to form a paste or liquid, or frozen versions of these," and the ingredient standards are stipulated as "non-fat milk solids of 8.0% or more, and lactic acid bacteria or yeast count of 10 million / mL or more." Frozen yogurt is classified as frozen fermented milk. The frozen dessert in the present invention may be any of frozen desserts, ice cream, ice milk, lacto ice cream, and frozen yogurt.

[0010] The freezing point is the temperature at which a liquefied sample stops dropping due to the exothermic reaction that occurs when the liquid turns into a solid (solidification point) when the product temperature is measured over time while the liquid sample is cooled to an ambient temperature of -25°C. The viscosity of the frozen dessert base material was measured 30 seconds later using a B-type viscometer with rotor No. 2 at a rotation speed of 60 rpm when the frozen dessert base material was at 5°C.

[0011] The content of components, etc. is measured by the following method. (1) Moisture Measured by normal pressure heating and drying method (drying aid addition method). (2) Solids Calculate solids content (mass%) = 100 - moisture content (mass%).

[0012] (3) Fat content and milk fat content of frozen dessert base material The measurement is performed using a method that conforms to the quantitative method for milk fat content in ice cream products, as set forth in the Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products. Specifically, 4 g of sample is placed in a small beaker, 3 mL of water is added, mixed well, and transferred to a Roerich tube. The beaker is thoroughly washed with 3 mL of water, and the washings are added to the Roerich tube and shaken. Next, 2 mL of ammonia water (a 25-30% aqueous solution of ammonia, colorless and transparent) is added and mixed gently. Next, the Roerich tube is placed in a 60°C water bath and heated for 20 minutes while occasionally shaking. Further, 10 mL of ethanol (a 95-96% aqueous solution) is added and mixed well. Next, add 25 mL of ether to the Roerich tube and gently rotate it. When the color becomes uniform, release the ether gas, horizontally shake the tube vigorously for 30 seconds, add 25 mL of petroleum ether (boiling point below 60°C), shake for 30 seconds in the same way, loosen the stopper, and leave it upright for at least 2 hours until the supernatant becomes transparent. Place the supernatant in a beaker whose weight has been determined beforehand. Add 25 mL of ether and 25 mL of petroleum ether to the Roerich tube in the same manner as above, mix, and pour the supernatant into the beaker. Wash the tip of the side tube with an equal mixture of ether and petroleum ether and add it to the beaker. The beaker is heated to about 75° C. to volatilize the solvent, and then dried for 1 hour in a dryer at an atmospheric temperature of 100 to 105° C., and then weighed. The increase in the weight of the beaker from the constant weight is regarded as the fat content. When the sample does not contain any fat other than milk fat, the fat content determined above is regarded as the milk fat content. When the sample contains fats other than milk fat, the milk fat content is calculated by subtracting the amount of the other fats from the fat content calculated above.

[0013] (4) Non-fat milk solids content The measurement is performed using a method that conforms to the quantitative determination method for non-fat milk solids in fermented milk and lactic acid bacteria beverages set forth in the Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products. Specifically, weigh out about 50 g of the sample (if frozen, melt it completely at a temperature of 40°C or less in the shortest possible time) accurately and add a few drops of phenolphthalein solution. While stirring, gradually add 10% sodium hydroxide solution to make it slightly alkaline, and place in a measuring flask. Add water to make it 100 mL, and then precisely place 5 mL of that in a 150 mL Kjeldahl digestion flask. Add 0.2 g of a mixed powder of 9 g of potassium sulfate and 1 g of copper sulfate, and then add 10 mL of sulfuric acid by running it down the inner wall of the flask. Next, gradually heat the flask, and when white smoke of sulfurous acid gas appears, turn up the heat a little. After most of the bubbles have disappeared, heat it strongly, and when the liquid inside turns a transparent pale blue color and no carbonized matter is visible on the inner wall of the flask, stop heating. After cooling, carefully add 30 mL of water, cool it again, and then connect the flask to a distillation apparatus. In this case, 30 mL of 0.05 mol / L sulfuric acid and a few drops of methyl red solution are placed in a 200 mL absorption flask, and the bottom of the condenser is placed in the liquid. Next, pour 40 mL of 30% sodium hydroxide solution into the funnel of the Kjeldahl distillation apparatus, rinse with 10 mL of water, close the pinch cock, and immediately begin distillation. When the amount of distillate reaches 80 mL to 100 mL, remove the bottom end of the condenser from the liquid surface and take a few more mL of distillate. After the distillation is complete, wash the parts of the condenser that were immersed in the liquid with a small amount of water, add the washings to the liquid in the absorption flask, and titrate this with 0.1 mol / L sodium hydroxide solution. The non-fat milk solids (unit: mass%) is calculated using the following formula. Non-fat milk solids = {0.0014 x (AB)} / sample amount (unit: g) x 6.38 x 2.82 x 100 A: The amount of 0.1 mol / L sodium hydroxide solution required to neutralize 30 mL of 0.05 mol / L sulfuric acid (unit: mL) B: Amount of 0.1 mol / L sodium hydroxide solution required for titration (unit: mL) Indicator: Methyl red solution (dissolve 1 g of methyl red in 50 mL of ethanol, add water to make 100 mL, and filter if necessary. (5) Milk solids content The sum of the milk fat content determined by the method in (3) above and the non-fat milk solids content determined by the method in (4) above is defined as the milk solids content.

[0014] <Containerized frozen desserts> FIG. 1 is a photograph showing a cross section of one embodiment of a containerized frozen dessert of the present invention. The containerized frozen dessert of this embodiment has a container 1 having an opening 1a at the top, and a frozen dessert body 2 contained in the container 1. Reference numeral 1b in the figure indicates the bottom of the container 1. The frozen dessert body 2 has a frozen dessert base material 3 and a hardened body of an oil-based composition 4. The hardened body 4 is present in the frozen dessert base material 3. The frozen dessert base material 3 is made of a frozen composition (ice cream ingredient mix) containing water and a sweetener. The hardened product 4 is made of an oil-based composition such as chocolate that has hardened. The ice cream ingredient mix and the oil-based composition will be described later.

[0015] In Fig. 1, the depth direction of the container 1 is the X direction, and the direction perpendicular to the X direction is the Y direction. Fig. 1 shows a cross section of the frozen dessert body 2 that passes through the center of the opening 1a of the container 1 and is parallel to the X direction (hereinafter, also referred to as a "longitudinal cross section passing through the center"). In the frozen dessert body 2, the hardened body 4 is present in the frozen dessert base material 3. As shown in Fig. 1, the hardened body 4 has a shape that extends from the bottom 1b side of the container 1 toward the opening 1a side while overhanging in a direction intersecting with the X direction.

[0016] The thickness of the hardened body 4 is irregular. In a vertical section passing through the center of the frozen dessert body 2, the hardened body 4 has an average thickness of 0.8 to 1.5 mm and a standard deviation of 0.82 mm or more. The average thickness is preferably 0.9 to 1.4 mm, and more preferably 1.0 to 1.3 mm. When the average thickness of the hardened body 4 is equal to or greater than the lower limit of the above range, a crispy texture is clearly felt, and when it is equal to or less than the upper limit, a texture that is moderately hard and melts in the mouth is obtained. A larger value of the standard deviation of the thickness of the hardened body 4 means a larger variation in thickness. When the standard deviation of the thickness of the hardened body 4 is equal to or greater than the above lower limit, the difference in texture between the thick hardened body 4 and the thin hardened body 4 can be fully enjoyed. For example, a difference in texture can be obtained, such as the thin hardened body 4 having a crispy texture and the thick hardened body 4 having a gritty texture.

[0017] In this specification, the average thickness and standard deviation of the hardened body are values ​​measured by the following method for the hardened body present in a vertical cross section passing through the center of the frozen dessert body. (1) For example, as shown in Fig. 2, a vertical cross section passing through the center of the frozen dessert body is photographed and binarized to obtain a binary image. In the binary image, white indicates the area of ​​the frozen dessert base material, and black indicates the area of ​​the hardened oil-based composition. (2) In the binary image obtained in (1) above, a straight line K is drawn that bisects the height of the frozen dessert body in the X direction, and 10 strip-like regions a1...a10 are drawn parallel to the X direction so as to divide the straight line K on the frozen dessert body into 11 equal parts. The width W in the Y direction of each strip-like region a1...a10 is 0.1 mm. (3) For the black areas (hardened bodies) that exist within the 10 belt-shaped areas a1, ... a10, calculate the area S (unit: mm 2 ) is measured, and the thickness T of each hardened body is approximately calculated by dividing the obtained area S by the width W of the band-like region (T = S / W, unit: mm). In this manner, the thickness T of each of the black regions (cured bodies) present within the 10 band-shaped regions is measured. (4) The average value and standard deviation of the thickness T obtained in (3) above are calculated, and these are used as the average value and standard deviation of the thickness of the hardened body in a vertical cross section passing through the center of the frozen dessert body.

[0018] In this embodiment, in a histogram in which the thickness of the hardened body present in a vertical cross section passing through the center of the frozen dessert body is plotted on the horizontal axis and the class width of the horizontal axis is 0.1 mm, it is preferable that the average thickness of the hardened body is 0.7 to 1.5 mm and the standard deviation is 0.4 mm or more within the cumulative relative frequency range of 5 to 95%. The average thickness at the cumulative relative frequency of 5 to 95% is more preferably 0.8 to 1.5 mm, even more preferably 0.9 to 1.5 mm, and particularly preferably 1.0 to 1.5 mm. The standard deviation of the thickness at the cumulative relative frequency of 5 to 95% is more preferably 0.5 mm or more, and even more preferably 0.6 mm or more. When the average thickness at 5 to 95% of the cumulative relative frequency is equal to or higher than the lower limit of the above range, a crispy texture is clearly felt, and when it is equal to or lower than the upper limit, a texture with appropriate hardness and good melt-in-the-mouth feel is achieved. When the standard deviation of the thickness at the cumulative relative frequency of 5 to 95% is equal to or greater than the lower limit, the difference in texture between the thick hardened body 4 and the thin hardened body 4 can be fully enjoyed.

[0019] In this specification, the histogram is obtained by the following method. That is, the distribution of the thickness T of the black regions (hardened bodies) obtained by the above steps (1) to (3) is represented by a histogram. The horizontal axis of the histogram is the thickness T, the vertical axis is the frequency (number of black regions), and the class width of the horizontal axis is 0.1 mm. In the obtained histogram, the average value and standard deviation of the thickness T are calculated for the black regions (cured bodies) that exist within the range of 5 to 95% of the cumulative relative frequency. Note that black areas with a cumulative relative frequency in the range of 5 to 95% are the remaining black areas excluding the 5% of black areas with thickness T values ​​closest to the minimum and the 5% of black areas with thickness T values ​​closest to the maximum, with the total number of black areas with measured thickness T being 100%.

[0020] As shown in FIG. 1, in the containerized frozen dessert of this embodiment, a hardened body 4 is unevenly distributed towards the bottom side. As illustrated in Figure 3, in a vertical section passing through the center of the frozen dessert body 2, when a rectangle inscribed in the contour of the frozen dessert body 2 is divided into two equal parts, region 1B on the bottom 1b side of the container 1 and region 1A on the opening 1a side, it is preferable that the proportion SB of the area of ​​the hardened body 4 to the total area of ​​region 1B is 16% or more, and the proportion SA of the area of ​​the hardened body 4 to the total area of ​​region 1A is 10% or less. In this way, if there is more hardened body 4 on the bottom 1b side than on the opening 1a side, as you eat from the opening 1a side, you can enjoy the change from an area with less hardened body 4 to an area with more hardened body 4. The proportion SB on the bottom portion 1b side is more preferably 18% or more, and even more preferably 20% or more. From the viewpoint of texture, the upper limit is preferably 33% or less, and more preferably 30% or less. The ratio SA on the opening 1a side is more preferably 8% or less, further preferably 5% or less, and particularly preferably 3% or less. The lower limit may be zero. The absolute value of the difference (SB-SA) between the proportion SB on the bottom 1b side and the proportion SA on the opening 1a side is preferably 10% or more, more preferably 15% or more, and even more preferably 25% or more.

[0021] In this specification, the ratio SB on the bottom 1b side and the ratio SA on the opening 1a side are values ​​measured by the following method. (i) For example, as shown in Fig. 3, a vertical cross section passing through the center of the frozen dessert body 2 is photographed and binarized to obtain a binary image. In the binary image, white indicates the area of ​​the frozen dessert base material, and black indicates the area of ​​the hardened oily composition. (ii) In the binary image obtained in (i) above, a rectangle inscribed within the contour of the frozen dessert body is set. (iii) Draw a boundary line Q, which is a straight line perpendicular to the X direction, at a position that divides the height in the X direction of the rectangle set in (ii) above into two equal parts. (iv) Measure the area BB of the black area and the area BW of the white area that exist in the region 1B on the bottom 1b side of the boundary line Q within the rectangle. Calculate the percentage SB (unit: %) of the area of ​​the black area to the total area of ​​the region 1B using the following formula. SB=BB / (BB+BW)×100 (v) Similarly, measure the area AB of the black area and the area AW of the white area that exist in the region 1A on the opening 1a side of the boundary line Q within the rectangle. The ratio SA (unit: %) of the area of ​​the black area to the total area of ​​the region 1A is calculated using the following formula. SA = AB / (AB+AW) x 100 The order of steps (iv) and (v) is arbitrary.

[0022] <Manufacturing method for containerized frozen desserts> FIG. 4 is a schematic diagram for explaining one embodiment of a filling device suitably used in the method for producing containerized frozen dessert of the present invention. The device of this embodiment is equipped with a first nozzle 11 for discharging a first fluid 21, which is an unsolidified frozen dessert base material 3, and a second nozzle 12 for discharging a second fluid 22, which is an unhardened oily composition, into a container 1 located directly below. In addition, although not shown, a first supply device for supplying the unsolidified frozen dessert base material 3 to the first nozzle 11 and a second supply device for supplying the unhardened oily composition to the second nozzle 12 are also provided. The relative positions of the first nozzle 11 and the second nozzle 12, and the container 1 are configured to be adjustable in the X direction.

[0023] The first nozzle 11 and the second nozzle 12 extend parallel to the X direction, and the tip of the second nozzle 12 is bent in a direction approaching the first nozzle 11. The second nozzle 12 is disposed so that the second fluid 22 discharged from the second nozzle 12 comes into contact with the first fluid 21 discharged from the first nozzle 11 . This device is equipped with a plurality of first nozzles 11 and a plurality of second nozzles 12, and is capable of causing a plurality of pairs of first fluid 21 and second fluid 22 to flow downward simultaneously.

[0024] In the method for producing the containerized frozen dessert of this embodiment, first, the container 1 is placed directly under the first nozzle 11 and the second nozzle 12, and the first fluid 21 and the second fluid 22 are each continuously discharged (first filling step). The first fluid 21 and the second fluid 22 continuously flow down from above the container 1 and are deposited on the bottom surface 1b of the container 1. The deposits on the bottom surface 1b of the container 1 flow so as to fill gaps within the container 1. If necessary, the distance between the container 1 and the first nozzle 11 and the second nozzle 12 in the X direction may be changed so as to prevent gaps (air layers) from occurring in the deposits. In this step, the relative positions of the first nozzle 11 and the second nozzle 12 and the container 1 in the rotation direction about the central axis P of the container 1 as the rotation axis are not changed.

[0025] In this process, as shown diagrammatically in Fig. 4, the first fluid 21 and the second fluid 22 flow down in a state of contact with each other, and are continuously deposited on the bottom surface 1b of the container 1 while tracing a zigzag trajectory. Immediately after deposition, the first fluid 21 and the second fluid 22 are brought into contact with each other such that parts of the second fluid 22 alternately overlap with parts of the first fluid 21 (indicated by reference number 31 in the figure), and other parts of the second fluid 22 overlap with each other (indicated by reference number 32 in the figure). The overlapping state of the first fluid 21 and the second fluid 22 can be adjusted by the flow speed of the frozen dessert base material (first fluid 21), the temperature of the frozen dessert base material (first fluid 21), the distance between the first nozzle 11 and the container 1 in the X direction, etc.

[0026] The temperature of the first fluid 21 supplied to the first nozzle 11 is lower than the temperature of the second fluid 22 supplied to the second nozzle 12 . The difference between the temperature of the first fluid 21 and the temperature of the second fluid 22 immediately before the first fluid 21 and the second fluid 22 come into contact with each other is preferably 27°C or more, 28°C or more, 29°C or more, 30°C or more, 31°C or more, 32°C or more, 33°C or more, 34°C or more, 35°C or more, 36°C or more, 37°C or more, 38°C or more, 39°C or more, or 40°C or more as the lower limit, and preferably 60°C or less, 59°C or less, 58°C or less, 57°C or less, 56°C or less, 55°C or less, 54°C or less, 53°C or less, 52°C or less, 51°C or less, or 50°C or less as the upper limit. For example, 27 to 60°C is preferable, 35 to 55°C is more preferable, and 40 to 50°C is even more preferable. When the temperature difference is equal to or higher than the lower limit of the above range, the suitability for production is good, and when the temperature difference is equal to or lower than the upper limit, the texture of the frozen dessert base material is good.

[0027] If the freezing point of first fluid 21 is t° C., the temperature of first fluid 21 immediately before contact between first fluid 21 and second fluid 22 is preferably (t-3) to (t-0.1)° C., more preferably (t-2.5) to (t-0.5)° C., and even more preferably (t-2) to (t-1)° C. When the temperature of first fluid 21 is equal to or higher than the lower limit of the above range, the manufacturing suitability is good, and when it is equal to or lower than the upper limit, the texture of the frozen dessert base material is good. The temperature of the second fluid 22 immediately before the first fluid 21 and the second fluid 22 come into contact with each other is preferably 25°C or more, 26°C or more, 27°C or more, 28°C or more, 29°C or more, 30°C or more, 31°C or more, 32°C or more, 33°C or more, 34°C or more, or 35°C or more as a lower limit, and preferably 50°C or less, 49°C or less, 48°C or less, 47°C or less, 46°C or less, or 45°C or less as an upper limit. For example, the range is preferably 25 to 50°C, more preferably 30 to 48°C, and even more preferably 35 to 45°C. When the temperature of the second fluid 22 is equal to or more than the lower limit of the above range, the manufacturing suitability is good, and when it is equal to or less than the upper limit, the texture of the frozen dessert base material is good. For example, the freezing point t is -7 to -1.9°C, and the temperature of the first fluid 21 immediately before the first fluid 21 and the second fluid 22 come into contact with each other is preferably -10 to -2°C, and more preferably -9 to -2.9°C.

[0028] The ratio of the flow velocity V2 (unit: mL / sec) of the second fluid 22 to the flow velocity V1 (unit: mL / sec) of the first fluid 21, V2 / V1, has a lower limit of preferably 0.075 or more, 0.10 or more, 0.15 or more, 0.20 or more, or 0.25 or more, and an upper limit of preferably 0.5 or less, 0.45 or less, or 0.4 or less. For example, the range is preferably 0.075 to 0.5, more preferably 0.15 to 0.45, and even more preferably 0.25 to 0.4. When V2 / V1 is equal to or greater than the lower limit of the above range, the shape of the hardened body 4 becomes complicated, whereas when it is equal to or less than the upper limit, the hardened body 4 has an appropriate thickness. The flow velocity V1 of the first fluid 21 can be adjusted by the first supply device. The flow velocity V2 of the second fluid 22 can be adjusted by the second supply device.

[0029] In this process, the second fluid 22 that flows down continuously is deposited in the container 1 so that some parts overlap with the first fluid 21 alternately and other parts overlap with the second fluids 22, and then takes on an irregularly deformed shape. When the second fluid 22 is irregularly deformed, the thickness of the second fluid 22 changes irregularly. Part of the second fluid 22 that flows down continuously may become discontinuous.

[0030] Next, in the first filling step, after a predetermined amount of the first fluid 21 and the second fluid 22 are discharged, the discharge of the second fluid 22 is stopped and only the first fluid 21 is allowed to flow down and accumulate in the container (second filling step). In order to prevent gaps (air layers) from occurring in the deposit inside the container 1, the distance between the first nozzle 11 and the container 1 in the X direction may be changed as necessary. In this step, the relative positions of the first nozzle 11 and the container 1 in the rotation direction about the central axis P of the container 1 as the rotation axis may or may not be changed.

[0031] After the second filling step is completed, the pile in the container 1 is cooled and solidified to obtain the frozen dessert body 2 (solidification step). The solidification step can be carried out by using a known solidification method in the manufacture of frozen desserts. The cooling temperature in the solidification step is preferably −40 to −25° C., more preferably −35 to −25° C. When the cooling temperature is equal to or higher than the lower limit of the above range, energy can be saved, and when the cooling temperature is equal to or lower than the upper limit, the texture of the frozen dessert base material becomes good.

[0032] According to the manufacturing method of this embodiment, a frozen dessert body 2 is obtained having a layer containing a hardened material 4 present on the bottom 1b of the container 1, and a layer consisting of only the frozen dessert base material 3 thereon. The volume ratio of the frozen dessert base material 3 to the hardened dessert base material 4 in the layer containing the hardened dessert base material 4 (hardened dessert base material / frozen dessert base material) is preferably 0.075 or more, 0.10 or more, 0.125 or more, or 0.15 or more as a lower limit, and preferably 0.5 or less, 0.45 or less, or 0.4 or less as an upper limit. For example, the range is preferably 0.075 to 0.5, more preferably 0.10 to 0.45, even more preferably 0.125 to 0.4, and particularly preferably 0.15 to 0.4. As shown in FIG. 1, the hardened material 4 in the layer containing the hardened material 4 has a shape that extends from the bottom 1b side of the container 1 toward the opening 1a side while overhanging in a direction intersecting with the X direction. That is, the hardened body 4 extends in both the depth direction (X direction) of the container 1 and the direction intersecting the depth direction (X direction). In a preferred embodiment, the hardened body 4 has a winding shape that continues while repeatedly branching into multiple branches from the bottom 1b side toward the opening 1a side of the container 1. The hardened body 4 is branched into two or more branches, and preferably has a portion where it is branched into three or more branches.

[0033] [Ice cream ingredient mix] The unsolidified frozen dessert base material 3 supplied to the first nozzle 11 can be prepared by a method including a process (freezing process) in which an ice cream ingredient mix is ​​cooled to near the freezing point while incorporating air, to produce a partially frozen product (unsolidified frozen dessert base material 3) with fluidity. The composition of the ice cream ingredient mix, the composition of the partially frozen product, and the composition of the frozen dessert base material are the same. The raw materials for the ice cream raw material mix can be appropriately selected from known raw materials for frozen desserts.

[0034] The ice cream ingredient mix is ​​a composition containing water and a sweetener. It is preferable that the mix further contains a dairy component. The mix may contain other ingredients besides the above. Examples of sweeteners include sugars (white sugar, granulated sugar, brown sugar, brown sugar), starch syrup, powdered syrup, mixed isomerized sugar, isomerized sugar, lactose, glucose, maltose, fructose, invert sugar, reduced malt syrup, honey, trehalose, palatinose, D-xylose, and other saccharides; sugar alcohols such as xylitol, sorbitol, maltitol, and erythritol; high-intensity sweeteners such as sodium saccharin, cyclamate and its salts, acesulfame potassium, thaumatin, aspartame, sucralose, alitame, neotame, and stevioside contained in stevia extract; etc. Sweeteners may be used alone or in combination of two or more kinds.

[0035] Examples of dairy components include dairy products such as raw milk, cow's milk, cream, butter, skim milk powder, concentrated skim milk, condensed milk, cheese, whey, whey protein concentrate, etc. The dairy components may be used alone or in combination of two or more.

[0036] Examples of other ingredients include egg ingredients, vegetable oils and fats, dietary fiber, emulsifiers, stabilizers, acidulants, flavorings, colorants, flavoring materials, and other food additives. The flavoring material is a foodstuff that can be uniformly dissolved or dispersed in the ice cream ingredient mix, and examples of such foodstuffs include salt, fruit juice, matcha, coffee, black tea, and alcohol. In addition, the ice cream ingredient mix may contain solid materials that are dispersed unevenly in the ice cream ingredient mix, such as fruits, nuts, seeds, etc., to the extent that this does not interfere with the production of the containerized frozen dessert of this embodiment.

[0037] The lower limit of the solid content is preferably 30% by mass or more, 31% by mass or more, or 32% by mass or more, and the upper limit is preferably 50% by mass or less, 49% by mass or less, 48% by mass or less, 47% by mass or less, 46% by mass or less, or 45% by mass or less, based on the total mass of the ice cream ingredient mix. For example, the range is preferably 30 to 50% by mass, more preferably 32 to 48% by mass, and even more preferably 35 to 45% by mass. Within the above range, the freezing point range of the ice cream mix and the flavor of the frozen dessert base material are good. The sweetener content is preferably 5% by mass or more, 6% by mass or more, 7% by mass or more, 8% by mass or more, 9% by mass or more, 10% by mass or more, 11% by mass or more, or 12% by mass or more as the lower limit, and preferably 20% by mass or less, 19% by mass or less, or 18% by mass or less as the upper limit, based on the total mass of the ice cream ingredient mix. For example, the range is preferably 5 to 20% by mass, more preferably 8 to 18% by mass, even more preferably 10 to 18% by mass, and particularly preferably 12 to 18% by mass. Within the above range, the freezing point range of the ice cream mix and the flavor of the frozen dessert base material are good. The lower limit of the fat content relative to the total mass of the ice cream ingredient mix is ​​preferably 1% by mass or more, 2% by mass or more, 3% by mass or more, or 4% by mass or more, and the upper limit is preferably 20% by mass or less, 19% by mass or less, 18% by mass or less, 17% by mass or less, 16% by mass or less, 15% by mass or less, 14% by mass or less, or 13% by mass or less. For example, the range is preferably 1 to 20% by mass, more preferably 2 to 18% by mass, even more preferably 3 to 15% by mass, and particularly preferably 4 to 13% by mass. Within the above range, the freezing point range of the ice cream mix and the flavor of the frozen dessert base material are good. The lower limit of the non-fat milk solids content relative to the total mass of the ice cream ingredient mix is ​​preferably 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, or 5% by mass or more, and the upper limit is preferably 15% by mass or less, 14% by mass or less, 13% by mass or less, or 12% by mass or less. For example, the range is preferably 1 to 15% by mass, more preferably 3 to 12% by mass, even more preferably 4 to 12% by mass, and particularly preferably 5 to 12% by mass. If it is equal to or more than the lower limit of the above range, the fat emulsion stability of the ice cream mix is ​​good, and if it is equal to or less than the upper limit, the manufacturing suitability is good.

[0038] The freezing point of the ice cream ingredient mix is ​​preferably −7° C. or higher, −6° C. or higher, −5.5° C. or higher, −5° C. or higher, −4.5° C. or higher, or −4° C. or higher as a lower limit, and preferably −1.5° C. or lower, −1.9° C. or lower, −2.0° C. or lower, −2.2° C. or lower, or −2.5° C. or lower as an upper limit. For example, the range is preferably −7 to −1.9° C., more preferably −5.5 to −2.2° C., and even more preferably −4 to −2.5° C. Within the above range, the suitability for producing the ice mix is ​​good. The viscosity of the frozen dessert base material at 5°C is preferably 10 mPa·s or more, 25 mPa·s or more, 50 mPa·s or more, 75 mPa·s or more, 100 mPa·s or more, 150 mPa·s or more, or 180 mPa·s or more as the lower limit, and 1500 mPa·s or less, 1400 mPa·s or less, 1300 mPa·s or less, 1200 mPa·s or less, 1000 mPa·s or less, 900 mPa·s or less, 800 mPa·s or less, 700 mPa·s or less, 600 mPa·s or less, or 500 mPa·s or less as the upper limit. For example, the range is preferably 10 to 1500 mPa·s, more preferably 100 to 1000 mPa·s, and even more preferably 180 to 500 mPa·s. Within the above range, the manufacturing suitability of the ice cream mix is ​​good.

[0039] The overrun (hereinafter sometimes referred to as OR) of the frozen dessert base material is preferably 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, or 90% or more as a lower limit, and preferably 150% or less, 140% or less, 130% or less, or 120% or less as an upper limit. For example, a range of 40 to 150% is preferred, and 80 to 120% is more preferred. Within the above range, the ice cream mix is ​​well suited for production. The overrun of the partially frozen ice cream ingredient mix is ​​the same as the overrun of the frozen product (frozen dessert base material) made by freezing the partially frozen product. Overrun is the percentage value of the air volume contained in the frozen ice cream ingredient mix (frozen dessert base material) relative to the volume of the ice cream ingredient mix before air is mixed in. For example, an overrun value of 100% means that the frozen ice cream ingredient mix contains the same volume of air as the ice cream ingredient mix.

[0040] Preferable compositions of the ice cream ingredient mix include, for example, the following compositions (i) and (ii). Composition (i): An ice cream ingredient mix having a solid content of 35 to 45 mass%, a sweetener content of 12 to 18 mass%, a fat content of 4 to 13 mass%, and a non-fat milk solid content of 4 to 12 mass%, relative to the total mass of the ice cream ingredient mix. Composition (ii): An ice cream ingredient mix having a solid content of 36 to 40 mass%, a sweetener content of 15 to 18 mass%, a fat content of 9 to 13 mass%, and a non-fat milk solid content of 7 to 12 mass%, relative to the total mass of the ice cream ingredient mix.

[0041] [Oil composition] The oil-based composition to be supplied to the second nozzle 12 is a composition containing a fat or oil. The fat or oil is not particularly limited, and may be any fat or oil that is used as an ingredient of frozen desserts. Examples of the fats and oils include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, palm oil, palm kernel oil, shea butter, sal fat, and cacao butter. The fats and oils contained in the fat and oil composition may be one type or two or more types.

[0042] The oil composition may contain other components in addition to the oil. Examples of other ingredients include cocoa raw materials such as cocoa mass and cocoa powder; sweeteners: dairy products; water; emulsifiers; thickening stabilizers; salt seasonings such as salt and potassium chloride; acidulants such as acetic acid, lactic acid, and gluconic acid; coloring agents such as beta-carotene, caramel, and red koji pigment; antioxidants such as tocopherol and tea extract; vegetable proteins such as wheat protein and soy protein; egg products such as eggs and various egg products; flavorings; spices; seasonings; pH adjusters; food preservatives; shelf life enhancers; and flavoring materials. Specific examples of sweeteners and dairy products include the same sweeteners and dairy products as those used in the raw material mix. The flavoring material is a foodstuff that can be uniformly dissolved or dispersed in the oil and fat composition, and examples thereof include fruit juice, matcha, coffee, black tea, and alcohol. Furthermore, the oil and fat composition may contain solid materials that are dispersed unevenly in the oil and fat composition, such as fruits, nuts and seeds, to the extent that the production of the containerized frozen dessert of this embodiment is not impaired.

[0043] The oil-based composition preferably contains a chocolate selected from chocolate, semi-chocolate, and coating chocolate. The oil-based composition may contain the above solid material other than chocolate. In this specification, chocolate and semi-chocolate refer to products classified as "chocolate" and "semi-chocolate", respectively, as stipulated in the "Fair Competition Code and Enforcement Regulations Concerning the Labeling of Chocolate Products." In this specification, coating chocolate means "chocolate coating" as defined in the "Fair Competition Code and Enforcement Regulations for Labeling of Foods Using Chocolate." Specifically, it is defined as "a product made from chocolate, with sugar, edible oils and fats, dairy products, flavorings and other edible materials added as necessary, refined and cooled, and containing 8% or more cacao by weight or 2% or more cocoa butter by weight (excluding chocolate dough and semi-chocolate). However, in the case of products with dairy products added, dairy products may be used in place of cacao as long as the cacao content is not less than 5% of the total weight and the total with milk solids is not less than 8%."

[0044] <Modification> Although the embodiment of the present invention has been described above, the present invention is not limited to the above embodiment and can be modified within the scope of the present invention. For example, in the above embodiment, the first fluid 21 and the second fluid 22 are caused to flow down into the container 1 in the first filling step, and only the first fluid 21 is caused to flow down into the container in the second filling step, but this is not limited to the above. In the second filling step, the first fluid 21 and the second fluid 22 may be allowed to flow down into the container 1. By changing the value of the flow rate ratio V2 / V1 between the first filling step and the second filling step, the hardened body 4 can be unevenly distributed on the bottom 1b side or the opening 1a side. Furthermore, the nozzle for discharging the first fluid may be different between the first filling step and the second filling step.The composition of the first fluid may be different between the first filling step and the second filling step.

[0045] Furthermore, after the second filling step is completed, a planarizing step of planarizing the surface of the deposit inside the container 1 may be performed before the solidifying step. Specifically, at the time when the first and second filling steps are completed, the surface of the deposit in the container 1 is uneven, so a tool with a flat bottom surface (hereinafter referred to as a stamp) is pressed from above to flatten it. The lower surface of the stamp is preferably circular with a diameter smaller than the opening 1a of the container 1. The stamp may be cylindrical, for example. The ratio of the diameter R of the lower surface of the stamp to the diameter R of the opening 1a of the container 1 is S R represents the ratio of S / R is preferably from 0.3 to 0.9, and more preferably from 0.5 to 0.8. The underside of the stamp may be made of a porous material such as sintered metal, and a gas such as air may be ejected from the underside of the stamp. This prevents the deposit from adhering to the underside of the stamp when the underside of the stamp is pressed against the surface of the deposit and then pulled up. Furthermore, the stamp may be hollow and a coolant such as liquid nitrogen may be supplied to the inner cavity to press the bottom surface of the stamp against the surface of the deposit and simultaneously cool the surface of the deposit. With this configuration, the surface of the deposit is cooled and hardened, which makes it possible to prevent the deposit from adhering to the bottom surface of the stamp when the stamp is pulled up.

[0046] In addition, after the frozen dessert body 2 is solidified in the solidification step, a coating layer (not shown) may be formed to cover the surface of the frozen dessert body 2. The coating layer can be formed by a known method. Examples of materials for the coating layer include the same materials as those for the oil and fat composition constituting the hardened body 4 . EXAMPLES

[0047] The present invention will be described in more detail below using examples, but the present invention is not limited to these examples.

[0048] (Preparation Example 1: Preparation of frozen dessert base material) All ingredients were mixed according to the composition in Table 1, dissolved by stirring at 70°C for 20 minutes, and then homogenized. Then, the mixture was sterilized by heating at 90°C for 30 seconds and cooled to 5°C to obtain an ice cream ingredient mix. The obtained ice cream ingredient mix was fed to a continuous freezer, and the partially frozen product discharged from the continuous freezer was used as an unsolidified part of the frozen dessert base material (first fluid) in the filling step. The overrun of the frozen dessert base material was 105%, and its viscosity at 5°C was 190 mPa·s.

[0049] [Table 1]

[0050] Example 1 The containerized frozen dessert was produced using the filling device shown in Figure 4. The container 1 used was a cup with a bottom diameter of 58 mm, an opening diameter of 79 mm, and a height of 58 mm. The volume (set value) of the frozen dessert body 2 in the container in the final product was 130 mL. The frozen dessert base material (first fluid 21) obtained in Preparation Example 1 was supplied to the first nozzle 11. Separately from this, heated chocolate (second fluid 22) was supplied to the second nozzle 12. The container 1 was placed directly below the first nozzle 11 and the second nozzle 12, and the frozen dessert base material and chocolate were each continuously ejected, and the frozen dessert base material and chocolate were allowed to flow down while in contact with each other, and were deposited on the bottom surface 1b of the container 1. Just before the frozen dessert base material and the chocolate came into contact with each other, the temperature of the frozen dessert base material was -4.4°C, and the temperature of the chocolate was 38°C. The temperature difference between the two was 42.4°C. The flow rate V1 of the frozen dessert base material was 150 mL / sec, and the flow rate V2 of the chocolate was 50 mL / sec. The flowing frozen dessert base material and chocolate were deposited on the bottom surface 1b of the container 1, each tracing a zigzag trajectory.

[0051] The chocolate discharge was stopped when the total amount of the frozen dessert base material and the chocolate discharged reached 50% by volume of the frozen dessert body 2. After that, only the frozen dessert base material was discharged and piled up until it reached 100% of the volume of the frozen dessert body 2, and the filling process was completed. After the filling process was completed, a cylindrical stamp (bottom diameter 60 mm) with a flat bottom surface was pressed from above against the surface of the pile in the container to flatten it. Thereafter, the container was cooled at -25°C for 24 hours to solidify the deposit in the container into the frozen dessert body 2, thereby obtaining a frozen dessert in a container. The obtained frozen dessert body 2 had a region consisting of only the frozen dessert base material 3 above a region in which a hardened body 4 formed by hardening chocolate was present in the frozen dessert base material 3. The shape of the hardened body 4 in the frozen dessert base material 3 was such that some of the chocolate that had flowed down overlapped alternately with the frozen dessert base material 3, while other parts of the chocolate were piled up in the container 1 so that the chocolates overlapped each other, and then hardened, irregularly deforming, and the shape extended from the bottom 1b side of the container 1 toward the opening 1a side, protruding in a direction intersecting the depth direction (X direction) of the container 1.

[0052] The resulting containerized frozen dessert was cut together with the container so as to obtain a cross section passing through the center of the opening of the container and parallel to the depth direction (X direction) of the container. Using an image of the cross section, the thickness of the chocolate (hardened body) at the cross section was measured by the method described above. Based on the thickness measurement results, the average thickness and standard deviation were calculated, and the results are shown in Table 2. The thickness measurement results are shown in Figure 5 as a histogram with thickness on the horizontal axis and a class interval of 0.1 mm. The vertical axis (frequency) of the histogram is the number of black areas (hardened chocolate) whose thickness was measured. Based on the histogram obtained, the average thickness and standard deviation were calculated for cumulative relative frequencies of 5 to 95%. The results are shown in Table 2. In addition, the area ratio of the chocolate in each region on the bottom side and the opening side was calculated using the image of the cross section by the above-mentioned method. The results are shown in Table 2.

[0053] The cross-sectional images were analyzed using image analysis software (Image J). Specifically, the captured image was converted to a black and white 16-bit image, and then threshold processing was performed to adjust it so that it became the frozen dessert base material (white) and the hardened chocolate (black). Binary processing was performed on the image to polarize the image into completely white and completely black. The range to be analyzed was specified, and the area of ​​the frozen dessert base material and the area of ​​the hardened chocolate were calculated from the number of black pixels and the number of white pixels using histogram analysis.

[0054] (Comparative Examples 1 and 2) For commercially available ice creams containing hardened chocolate, the thickness of the chocolate (hardened chocolate) in cross section was measured in the same manner as in Example 1, and the average thickness and standard deviation, the average thickness and standard deviation at cumulative relative frequencies of 5 to 95%, and the percentage of the chocolate area in each region on the bottom side and opening side were calculated. The results are shown in Table 2 and Figures 6 to 9.

[0055] Comparative Example 1 is a container-packed frozen dessert in which a thin layer of hardened chocolate is present in a spiral shape in ice cream. The container is a cup with a bottom diameter of 75 mm, an opening diameter of 81 mm, and a height of 35 mm. The volume of the frozen dessert in the container was approximately 184 mL. Figure 6 is a binary image of a cross section parallel to the depth of the container through the center of the opening, and Figure 7 is a histogram showing the measurements of the chocolate thickness at the cross section.

[0056] Comparative Example 2 is an ice bar in which a stick is inserted into a frozen dessert body. The frozen dessert body is approximately cylindrical, with a height of about 90 mm, a width of about 30 mm, and a thickness of 30 mm. Figure 8 is a binary image of a cross section of a frozen dessert cut in half, and Figure 9 is a histogram showing the measurement results of the chocolate thickness in the cross section. In this example, the direction in which the stick is inserted (height direction) is regarded as the X direction, and the side on both sides in the X direction where the stick is inserted is regarded as the bottom side (hereinafter also referred to as the "lower side"), and the opposite side is regarded as the opening side (hereinafter also referred to as the "upper side"), and measurements were taken.

[0057] [Table 2]

[0058] As shown in the results of Table 2 and Figures 5, 7, and 9, the frozen dessert body of Example 1 has a larger average thickness of the chocolate present in the frozen dessert base material and a higher standard deviation value than the frozen dessert bodies of Comparative Examples 1 and 2. The higher the standard deviation value, the greater the variation in thickness. Furthermore, when comparing the histograms, the chocolate thickness is biased toward smaller values ​​in Comparative Examples 1 and 2, whereas the thickness bias is small in Example 1. When comparing the average thickness and standard deviation at cumulative relative frequencies of 5 to 95%, Example 1 showed significantly larger values ​​than Comparative Examples 1 and 2. As described above, in Example 1, the thickness of the chocolate varies greatly and there is little deviation in thickness, so that as you eat it, you can fully enjoy the difference in texture between the thin chocolate and the thick chocolate.

[0059] Furthermore, as shown in the results of Table 2, when the rectangle inscribed in the outline of the frozen dessert body of Example 1 was divided into two equal parts, the area of ​​the chocolate in the bottom area of ​​the container and the area of ​​the opening area, the ratio of the area of ​​the chocolate to the total area of ​​the bottom area was high, and the ratio of the area of ​​the chocolate to the total area of ​​the opening area was almost zero, and the difference was large. Note that the reason why the ratio of the area of ​​the chocolate on the opening side was greater than 0 was due to a measurement error caused by pieces of chocolate adhering to the cross section when the frozen dessert in the container was cut. Therefore, when eating the container-packed frozen dessert of Example 1 from the opening side, one can enjoy the change from an area consisting of only the frozen dessert base material to an area containing chocolate. On the other hand, in the frozen dessert body of Comparative Example 1, more chocolate was present on the opening side than on the bottom side, and the difference was smaller than in Example 1. In the frozen dessert body of Comparative Example 2, if the side where the stick was inserted was considered to be the bottom side, there was a large amount of chocolate on both the bottom side and the top side, and the difference between them was very small. [Explanation of symbols]

[0060] 1 container 1a opening 1b Bottom (Bottom) 2. Frozen dessert 3 Frozen dessert base material 4 Hardened body 11 No. 1 nozzle 12 No. 2 nozzle 21 First Fluid 22 The Second Fluid

Claims

1. A frozen dessert body is contained in a container having an opening, The frozen dessert body has a frozen dessert base material and a hardened body of an oily composition present in the frozen dessert base material, The hardened body has a shape extending from a bottom side of the container toward an opening side thereof while protruding in a direction intersecting a depth direction of the container, The container-packed frozen dessert has a cross section of the frozen dessert body that passes through the center of the opening of the container and is parallel to the depth direction, and the average thickness of the hardened body is 0.8 to 1.5 mm, with a standard deviation of 0.82 mm or more.

2. The container-packed frozen dessert of claim 1, wherein, in the cross section, when a rectangle inscribed in the contour of the frozen dessert body is divided into two equal parts, a bottom side region and an opening side region of the container, the area of ​​the hardened body occupies a proportion of 16% or more of the total area of ​​the bottom side region, and the area of ​​the hardened body occupies a proportion of 10% or less of the total area of ​​the opening side region.

3. 2. The containerized frozen confectionery according to claim 1, wherein in a histogram in which the thickness of the hardened body present in the cross section is plotted on the horizontal axis with a class width of 0.1 mm, the average thickness of the hardened body is 0.7 to 1.5 mm and the standard deviation is 0.4 mm or more within a range of 5 to 95% of cumulative relative frequency.

4. The containerized frozen dessert according to claim 1, wherein the shape of the hardened product is such that the fluid consisting of the oily composition overlaps alternately with the fluid consisting of the frozen dessert base material in some parts and the fluids consisting of the oily composition overlap with each other in other parts, after being accumulated in the container and then hardened in an irregularly deformed shape.

5. The container-packed frozen dessert according to claim 1, wherein the viscosity of the frozen dessert base material at 5°C is 10 to 1500 mPa·s.

6. The containerized frozen dessert according to claim 1, wherein the oil-based composition contains a chocolate selected from the group consisting of chocolate, semi-chocolate, and coating chocolate.

7. The container-packed frozen dessert according to claim 1 , wherein the overrun of the frozen dessert base material is 40% or more.

8. The container-packed frozen dessert according to claim 1, wherein the fat content of the frozen dessert base material is 1 to 20% by mass.

9. A method for producing the containerized frozen dessert according to any one of claims 1 to 8, The method includes a filling step of continuously flowing a first fluid, which is an unsolidified material of the frozen dessert base material, and a second fluid, which is an unhardened material of the oily composition, from above into a container having an opening at the top, and depositing the first fluid and the second fluid on a bottom surface of the container; In the filling process, the first fluid and the second fluid are each piled up in the container while tracing a zigzag trajectory, and immediately after pileup, the first fluid and the second fluid are allowed to flow down in a state of contact with each other, so that portions of the second fluid alternately overlap with portions of the first fluid, and other portions of the second fluid overlap with each other.

10. The manufacturing method according to claim 9, wherein a difference between a temperature of the first fluid and a temperature of the second fluid immediately before the first fluid and the second fluid come into contact with each other is 27 to 60°C.

11. The manufacturing method according to claim 9, wherein the freezing point of the first fluid is t°C, and the temperature of the first fluid is (t-3) to (t-0.1)°C and the temperature of the second fluid is 25 to 50°C just before the first fluid and the second fluid come into contact with each other.

12. The manufacturing method according to claim 9, wherein V2 / V1, which represents a ratio of the flow rate V2 (unit: mL / sec) of the second fluid to the flow rate V1 (unit: mL / sec) of the first fluid, is 0.075 to 0.

5.

13. The method according to claim 9 , wherein a plurality of the first fluid and a plurality of the second fluid are caused to flow downward simultaneously into the container.

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