Composite frozen dessert

Abstract

To provide a composite frozen dessert having a novel shape while excellent in shape retention properties, and a manufacturing method thereof.SOLUTION: A frozen dessert filling device includes a mounting part and a frozen dessert filling nozzle disposed upward the mounting part. The frozen dessert filling nozzle includes a cream discharge port and a chocolate discharge port. Using the frozen dessert filling device, a tabular edible container part is placed on the mounting part, and while moving the edible container part or the nozzle so that the nozzle moves gradually away from the edible container part, the edible container part or the frozen dessert filling nozzle is rotated, then cream for a frozen dessert is discharged as well as chocolate for a frozen dessert is discharged so that the cream for a frozen dessert and the chocolate for a frozen dessert are laminated on the edible container part forming a screw shape, and a frozen dessert part is formed. Another tabular edible container part is placed thereon from an opposite side of the edible container part at the frozen dessert part and pressed.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a composite frozen dessert comprising a frozen dessert portion including a cream portion and a chocolate portion, and a plate-shaped edible container portion that sandwiches the frozen dessert portion from both sides. [Background technology]

[0002] Conventionally, there has been a composite frozen dessert in the form of a frozen dessert sandwiched between baked confectionery such as biscuits or cookies, which is called an "ice cream sandwich." With this ice cream sandwich, the different textures and flavors of the baked confectionery and the frozen dessert can be enjoyed.

[0003] The present applicant has also been selling ice cream sandwiches, which are vanilla ice cream sandwiched between biscuits on both sides, and these have become a long-selling product with enduring popularity (Non-Patent Document 1). [Prior art documents] [Non-patent literature]

[0004] [Non-Patent Document 1] Morinaga & Co., Ltd., "Biscuit Sandwich", [online], [searched on March 6, 2020], Internet<URL:https: / / www.morinaga.co.jp / ice / bissan / > Summary of the Invention [Problem to be solved by the invention]

[0005] Such ice cream sandwiches have the advantage that they are easy for consumers to pick up and eat, but once they lose their shape due to the summer temperatures when frozen desserts are most likely to be consumed, or due to pressure from other items, they can become difficult to eat. Also, if the shape is lost, the aesthetic appearance of the ice cream sandwich is damaged, which is undesirable.

[0006] Therefore, a further object of the present invention is to provide a composite frozen confectionery having excellent shape retention. [Means for solving the problem]

[0007] As a result of extensive research, the inventors unexpectedly discovered that a novel form of composite frozen dessert, in which a frozen dessert portion having layers of chocolate dispersed in a cream portion is sandwiched on both sides between plate-shaped edible containers, has excellent shape retention due to its shape itself, and thus completed the present invention.

[0008] That is, the present invention which solves the above problems is: A composite frozen dessert comprising a frozen dessert portion including a cream portion and a layered solid chocolate portion, and a plate-shaped edible container portion that sandwiches the frozen dessert portion from both sides, This is a composite frozen dessert in which the solid chocolate portion is dispersed within the cream portion. The composite frozen dessert having such a form has excellent shape retention.

[0009] In a preferred embodiment of the present invention, the solid chocolate portion is layered in a direction substantially perpendicular to the plane of the plate-like edible container portion. The composite frozen dessert having such a form has better shape retention.

[0010] In a preferred embodiment of the invention, At least a part of the solid chocolate portion is exposed from the side surface of the frozen confectionery portion. The composite frozen dessert of this type has excellent shape retention and, since the solid chocolate portion is exposed on the surface of the frozen dessert portion, has an excellent aesthetic appearance.

[0011] In a preferred embodiment of the invention, the solid chocolate portions are dispersed in a generally helical shape. The composite frozen dessert of this type has excellent shape retention and is also aesthetically pleasing and has a good ability to maintain its appearance.

[0012] In a preferred embodiment of the present invention, the frozen dessert portion has an external shape that is substantially spiral. The composite frozen dessert in this form has excellent shape retention and can maintain a beautiful appearance.

[0013] In a cross section obtained by cutting the composite frozen dessert in the thickness direction of the edible container, the solid chocolate portion is dispersed in layers. Such a composite frozen dessert has excellent shape retention and can maintain a beautiful appearance. Effect of the Invention

[0014] The composite frozen dessert of the present invention has high shape retention and can maintain its appearance. [Brief description of the drawings]

[0015] [Figure 1] 1A is a drawing showing the appearance of a composite frozen dessert of this embodiment, and FIG. 1B is a drawing showing the cross-sectional shape of the composite frozen dessert. [Diagram 2] 1 is a schematic diagram of a composite frozen confectionery manufacturing apparatus according to the present embodiment. FIG. [Diagram 3] (a) is a front view of the outlet of a frozen dessert filling nozzle according to this embodiment, and (b) is a front view of the outlet of a frozen dessert filling nozzle according to another embodiment. [Figure 4] FIG. 2 is an explanatory diagram showing the filling trajectory of chocolate for frozen desserts. [Diagram 5] 1 is a photograph of the composite frozen dessert produced in Test Example 1. [Figure 6] 1 is a photograph substituted for a drawing showing the experimental results of a shape retention comparison test in Test Example 2. [Figure 7] 1 is a front view of a composite frozen dessert according to one embodiment of the present invention. [Figure 8] 1 is a rear view of a composite frozen confectionery according to one embodiment of the present invention. FIG. [Figure 9] FIG. 2 is a left side view of a composite frozen dessert according to one embodiment of the present invention. [Figure 10] FIG. 2 is a right side view of a composite frozen dessert according to one embodiment of the present invention. [Figure 11] 1 is a plan view of a composite frozen dessert according to one embodiment of the present invention. [Figure 12] 1 is a perspective view of a composite frozen dessert according to one embodiment of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0016] Hereinafter, a composite frozen confectionery according to an embodiment of the present invention will be described with reference to the drawings. For ease of explanation, the cream in the composite frozen dessert will be referred to as the "cream portion" and the chocolate as the "solid chocolate portion", and the cream before filling will be referred to as the "cream for frozen dessert" and the chocolate as the "chocolate for frozen dessert".

[0017] (1) Shape of composite frozen dessert Fig. 1(a) shows the appearance of a composite frozen dessert 10 according to this embodiment. Fig. 1(b) shows the cross-sectional shape of the inside of a frozen dessert portion 20 obtained by cutting the composite frozen dessert in the height direction, i.e., in the thickness direction of the plate-shaped edible container.

[0018] The composite frozen dessert 10 according to this embodiment has a form of so-called sandwich ice cream, in which a frozen dessert portion 20 consisting of a cream portion 21 and a layered solid chocolate portion 22 is sandwiched between two edible container portions 30 in the form of a plate.

[0019] As shown in FIG. 1, in the composite frozen dessert 10 , a part of the solid chocolate portion 22 is exposed from the side surface of the frozen dessert portion 20 , that is, from a surface that is approximately perpendicular to the planar direction of the edible container portion 30 . The cream portion 21 and the solid chocolate portion 22 each have a generally spiral shape, and the overall appearance of the frozen dessert portion 20 is generally spiral. The composite frozen dessert 10 of this embodiment has a beautiful contrast between the white of the cream portion 21 and the black of the solid chocolate portion 22, and has an aesthetic appearance never before seen as an ice cream sandwich. Furthermore, the composite frozen dessert 10 having the generally spiral shaped frozen dessert portion 20 has excellent shape retention.

[0020] 1(b), the solid chocolate portion 22 is layered in a direction approximately perpendicular to the planar direction of the edible container portion 30. The layer-wise direction of the layered solid chocolate portion 22 and the planar direction of the edible container portion 30 are approximately parallel to each other. In this way, by dispersing the solid chocolate portion 22 in layers inside the frozen dessert portion 20, the appearance of the frozen dessert portion 20 can be easily maintained even after the composite frozen dessert 10 has been left at room temperature for a long period of time or when undesirable pressure has been applied to the composite frozen dessert 10.

[0021] The composition of the cream portion may be any that is generally acceptable for use as a cream for frozen desserts. For example, the raw materials for cream for frozen desserts may include sweeteners such as sucrose, isomerized sugar, and starch syrup, oils and fats such as butter, coconut oil, palm oil, rapeseed oil, and soybean oil, and dairy products such as milk, cream, skim milk, skim milk powder, and condensed milk.

[0022] The cream portion may also contain a flavoring ingredient. The flavoring ingredient is not particularly limited, and examples of the flavoring ingredient that can be used include chocolate concentrate, cocoa powder, cacao mass, liquor, coffee, tea, and fruit juice.

[0023] The cream portion may also contain additives that can be generally used in frozen desserts, such as artificial sweeteners such as aspartame and sucralose, stabilizers such as carrageenan, CMC, sodium alginate, locust bean gum, guar gum, xanthan gum, tamarind gum, and agar, and emulsifiers such as glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, and lecithin.

[0024] The composition of the solid chocolate portion is not particularly limited as long as it is solid at the temperature inside a typical household freezer (-18°C), and any chocolate generally acceptable for use as a frozen dessert can be used. In this specification, "chocolate" is not limited by regulations or legal provisions, but refers to all fat-processed foods using cacao raw materials such as cacao mass, cocoa, and cocoa butter, and cocoa butter substitutes, etc. In other words, it includes semi-chocolate, foods using chocolate, and foods using these.

[0025] Therefore, the solid chocolate portion may contain vegetable oils and fats such as rapeseed oil, coconut oil, soybean oil, palm oil, palm kernel oil, etc.; sugars such as sugar, glucose, fructose, lactose, oligosaccharides, maltose, palatinose, galactose, etc.; sugar alcohols such as sorbitol, mannitol, maltitol, xylitol, erythritol, lactulose, etc.; natural sweeteners such as glycyrrhizin, stevioside, rebaudioside, etc.; artificial sweeteners such as sucralose and aspartame; dairy ingredients such as milk, whole milk powder, and skim milk powder, etc.; emulsifiers such as glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, lecithin, etc.; and flavorings, etc.

[0026] The solid chocolate portion of the present invention is preferably a chocolate coating.

[0027] The thickness of the solid chocolate portion does not need to be uniform, but generally falls within the range of 0.005 to 10 mm. The thickness of the solid chocolate portion is preferably in the range of 0.01 to 5 mm, more preferably 0.05 to 5 mm, particularly preferably 0.1 to 3 mm, and most preferably 0.5 to 2 mm. By setting the thickness of the solid chocolate portion within this range, it is possible to impart a more preferable crispy texture to the food.

[0028] The volume ratio of the solid chocolate portion to the cream portion is preferably 5:95 to 40:60, more preferably 10:90 to 35:65, further preferably 15:85 to 30:70, and particularly preferably 20:80 to 30:70.

[0029] The layered solid chocolate portion is preferably laminated in a direction approximately perpendicular to the planar direction of the edible container portion 30. The number of layers is preferably 1 to 15 layers, more preferably 2 to 13 layers, even more preferably 4 to 10 layers, and particularly preferably 5 to 8 layers.

[0030] The solid chocolate portion may be dispersed continuously or intermittently in the cream portion.

[0031] Examples of the edible container portion include baked goods such as biscuits, cookies, and waffles. In addition, the edible container part in the present invention is in a plate shape. By making it in a plate shape, the edible container part does not cover the frozen dessert part, and the appearance of the frozen dessert part itself can be enjoyed. Furthermore, the edible container part in the present invention may have at least one surface that is substantially flat. For example, one surface may be substantially flat and the other surface (opposite surface) may have a rounded shape.

[0032] Furthermore, the planar shape of the edible container part of the present invention can be any shape, such as a circle, a square, a hexagon, or a heart shape.

[0033] In this embodiment, from the viewpoint of aesthetics, the solid chocolate portion is exposed from the frozen dessert portion, but the composite frozen dessert of the present invention does not necessarily require the solid chocolate portion to be exposed.

[0034] (2) Frozen dessert filling device FIG. 2 shows a schematic diagram of a frozen dessert filling device for producing the composite frozen dessert 10 according to this embodiment. The frozen dessert filling device according to this embodiment includes a frozen dessert filling nozzle 40a and a placing unit 50. The frozen dessert filling device may also include a temperature adjustment unit (not shown) to ensure the fluidity of the object to be dispensed.

[0035] (I) Frozen dessert filling nozzle The frozen dessert filling nozzle 40a has a cream outlet 41 for discharging frozen dessert cream and a chocolate outlet 42 for discharging frozen dessert chocolate, and these outlets are configured to be able to simultaneously discharge the frozen dessert cream and the frozen dessert chocolate. Therefore, it is possible to simultaneously fill the frozen dessert cream and the frozen dessert chocolate.

[0036] Fig. 3 shows a front view of the outlet of the frozen dessert filling nozzle 40a according to this embodiment and the frozen dessert filling nozzle 40b according to another embodiment. Note that the circle C in Fig. 3 is a conceptual diagram shown for the sake of convenience, and is not an element constituting the frozen dessert filling nozzle 40 according to this embodiment.

[0037] The frozen dessert filling nozzle 40a has four cream discharge outlets 41 and four chocolate discharge outlets 42. The cream discharge outlets 41 and the chocolate discharge outlets 42 are arranged alternately in the circumferential direction of the nozzle.

[0038] The chocolate discharge outlet 42 is disposed inside a circle C that passes through the outermost end of the cream discharge outlet 41. In this way, by using a frozen dessert filling nozzle in which the chocolate discharge outlet 42 is arranged inside the outermost end of the cream discharge outlet 41, a composite frozen dessert can be produced in which the chocolate for the frozen dessert does not leak from the edible container portion during the frozen dessert filling process described below, and the solid chocolate portion 22 is exposed on the surface of the frozen dessert portion 20.

[0039] Therefore, the nozzle that can be used to manufacture the composite frozen dessert of the present invention is not limited to the frozen dessert filling nozzle 40a of FIG. 3(a). For example, a frozen dessert filling nozzle 40b as shown in FIG. 3(b) can also be used.

[0040] The shape, number and arrangement of the cream outlet and chocolate outlet can be appropriately changed in accordance with the above-mentioned technical concept.

[0041] In addition, the frozen dessert filling nozzle 40a is configured to be movable in the vertical direction, i.e., in the direction toward the placing portion 50 and in the direction away from the placing portion 50.

[0042] (II) Placement section In this embodiment, the placement portion 50 is substantially cylindrical, and the circle of the bottom surface is configured to have a larger diameter than the circle of the bottom surface of the tray 60. In addition, the circle of the bottom surface of the tray 60 is configured to have a larger diameter than the edible container portion 30.

[0043] Further, a rotation mechanism 51 that rotates about an axis in the horizontal direction is provided on the bottom surface of the placement portion 50.

[0044] (III) A method for producing a composite frozen dessert using a frozen dessert filling device First, the tray 60 is placed on the placement portion 50 , and then the edible container portion 30 is placed inside the tray 60 . The cream for frozen desserts and the chocolate for frozen desserts are placed in separate tanks (not shown) of the frozen dessert filling device, and the frozen dessert filling nozzle 40a is moved in a direction approaching the edible container portion 30 to begin filling the cream for frozen desserts and the chocolate for frozen desserts simultaneously.

[0045] When filling, the rotation mechanism 51 is operated to rotate the tray 60, whereby the edible container portions 30 placed in the tray 60 are also filled while being rotated about their axes in the horizontal direction. Then, as time passes from the start of filling, the frozen dessert filling nozzle 40a is moved in a direction away from the edible container portion 30 while filling is being performed.

[0046] In this way, by simultaneously filling the ice cream and chocolate for the frozen dessert while rotating the edible container portion 30 and moving the ice cream filling nozzle 40a away from the edible container portion 30 over time from the start of filling, a frozen dessert portion 20 having an approximately spiral-shaped appearance as shown in Figure 1 can be obtained.

[0047] Once filling is complete, another edible container portion 30 is placed over the opposite side of the edible container portion 30 filled with the frozen dessert portion 20, pressed, and cooled to obtain the composite frozen dessert portion 10.

[0048] FIG. 4 shows the filling trajectory of the frozen dessert chocolate when the frozen dessert filling nozzle 40a is used. As shown in FIG. 4, the chocolate for the frozen dessert is filled in a generally spiral shape by the rotation of the placing part 50 and the vertical movement of the frozen dessert filling nozzle 40a. The filled chocolate for the frozen dessert spreads approximately parallel to the planar direction P of the edible container part, and the layer direction E of the solid chocolate part is approximately parallel to the planar direction P of the edible container part (FIG. 4). The multiple solid chocolate parts in the composite frozen dessert produced in this manner have an approximately spiral shape and are dispersed so as to be layered in a direction V approximately perpendicular to the planar direction P of the edible container part 30.

[0049] Furthermore, as described above, the frozen dessert filling nozzle 40a is configured such that the chocolate discharge outlet 42 is positioned inside the outermost end of the cream discharge outlet 41, so that the molten frozen dessert chocolate does not leak during filling and the frozen dessert portion 20 can be filled in a shape such that the solid chocolate portion 22 is exposed on the surface of the frozen dessert portion 20.

[0050] The composite frozen dessert of the present invention can also be produced by a method other than that described above. In this embodiment, a configuration in which the bottom surface of the mounting portion rotates has been exemplified, but a configuration in which the frozen dessert filling nozzle rotates may also be used. In addition, in this embodiment, a form in which the frozen dessert filling nozzle moves in the vertical direction has been exemplified, but a form in which the placement portion moves in the vertical direction may also be used. EXAMPLES

[0051] <Test Example 1> Sample preparation Based on the compositions shown in Tables 1 and 2, cream for frozen desserts and chocolate for frozen desserts were prepared, respectively. The prepared ice cream and chocolate were put into different tanks of the ice cream filling device, and the ice cream and chocolate were simultaneously filled onto the circular biscuit plate using the ice cream filling nozzle 40a. During simultaneous filling, the bottom surface of the placement part was rotated horizontally, and the ice cream filling nozzle 40a was moved away from the edible container part as time passed from the start of filling, so that the ice cream and chocolate were filled in a spiral shape. Next, the frozen dessert portion was covered with another biscuit from the opposite side of the biscuit, pressed, and cooled to obtain the composite frozen dessert of Production Example 1 (FIG. 5, Example 1). The filling ratio of the ice cream to the ice chocolate was 75:25 by volume.

[0052] Next, only the ice cream described in Table 1 was filled onto a circular biscuit using a nozzle, and another biscuit was placed on the opposite side of the biscuit filled with the ice cream, pressed, and cooled to obtain a composite ice dessert (FIG. 5, Comparative Example 1). In the production of the composite ice dessert in Comparative Example 1, the placement part was not rotated.

[0053] Next, composite frozen desserts in which solid chocolate parts were dispersed in columnar shapes were produced using the frozen dessert creams shown in Table 1 and the frozen dessert chocolates shown in Table 2. In Production Example 1, one point of chocolate for frozen dessert was filled simultaneously with the cream part, forming one columnar solid chocolate part. In Production Example 2, three points of chocolate for frozen dessert were filled simultaneously with the cream part, forming three columnar solid chocolate parts (FIG. 5).

[0054] [Table 1]

[0055] [Table 2]

[0056] <Test Example 2> Shape retention comparison test The composite frozen desserts of Example 1, Comparative Example 1, and Production Examples 1 and 2 were left to stand at room temperature for 120 minutes. Then, a 100g weight was placed on the top of the composite frozen dessert, and the desserts were left to stand for 30 minutes, and the appearance of each composite frozen dessert was confirmed. The results are shown in FIG.

[0057] As shown in Figure 6, the composite frozen desserts of Example 1, Production Example 1, and Production Example 2 maintained almost their original appearance even after being left at room temperature and after being subjected to a load. In particular, it was confirmed that the composite frozen dessert of Example 1 maintained the approximate spiral shape of the cream portion and the solid chocolate portion.

[0058] On the other hand, the composite frozen dessert of Comparative Example 1 had the cream portion crushed and protruding from the biscuit, and did not maintain the appearance it had immediately after production.

[0059] From the above results, it was found that a composite frozen dessert in which solid chocolate is dispersed within the frozen dessert portion has superior shape retention against temperature and load compared to a composite frozen dessert filled only with cream.

[0060] In Production Examples 1 and 2, since the solid chocolate portion is filled in the shape of columns, it is easy to imagine that the biscuit has difficulty pressing down on the frozen dessert portion, and that the structure has excellent shape retention.

[0061] However, it was an unexpected result that the composite frozen dessert of Example 1, which is filled with layered solid chocolate parts that are significantly weaker than the columnar solid chocolate parts, had shape retention equivalent to that of the composite frozen desserts of Production Examples 1 and 2. Since the composition of the cream in Example 1 is the same as the composition of the cream in Comparative Example 1, it is clear that the structural difference in the dispersed layered solid chocolate portion affects the shape retention. The composite frozen dessert of Example 1 can be eaten while maintaining its approximately spiral-shaped appearance by freezing it again.

[0062] As described above, it has been found that the composite frozen confectionery of this embodiment has excellent shape retention against temperature and load, and is excellent at maintaining its appearance, due to the layered solid chocolate portion being dispersed in the cream portion.

[0063] Next, a front view (Figure 7), a back view (Figure 8), a left side view (Figure 9), a right side view (Figure 10), a plan view (Figure 11), and an oblique view (Figure 12) of a composite frozen dessert according to one embodiment of the present invention are shown. The bottom view is the same as the top view. The black areas in the figure do not represent color restrictions, but merely represent the use of two different materials. [Industrial Applicability]

[0064] The present invention can be applied to a variety of composite frozen desserts in the form of ice cream sandwiches. [Explanation of symbols]

[0065] 10 Composite frozen dessert 20 Frozen dessert section 21 Cream Section 22 Solid Chocolate Section 30 Edible container section 40a, 40b Frozen dessert filling nozzle 41 Cream outlet 42 Chocolate outlet 50 Placement section 51 Rotation mechanism

Claims

1. A composite frozen dessert comprising a frozen dessert portion including a cream portion and a layered solid chocolate portion, and a plate-shaped edible container portion that sandwiches the frozen dessert portion from both sides, The composite frozen dessert comprises at least a portion of the solid chocolate portion dispersed within the cream portion.

2. 2. The composite frozen confectionery according to claim 1, wherein the solid chocolate portion is layered in a direction substantially perpendicular to a plane of the plate-like edible container portion.

3. 3. The composite frozen confectionery according to claim 1, wherein a part of the solid chocolate portion is exposed from a side surface of the frozen confectionery portion.

4. The composite frozen confectionery according to any one of claims 1 to 3, wherein the solid chocolate portion is dispersed in a generally spiral shape.

5. The composite frozen dessert according to any one of claims 1 to 4, wherein the outer shape of the frozen dessert portion is a substantially spiral shape.

6. 6. The composite frozen dessert according to claim 1, wherein the solid chocolate portion is dispersed in layers in a cross-sectional shape obtained by cutting the composite frozen dessert in the thickness direction of the edible container portion.

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