Frozen dessert used in shakes

Abstract

To provide a frozen dessert that can be used to make shakes easily without the need for a dedicated manufacturing device.SOLUTION: The frozen dessert used in shakes includes a frozen dessert body containing ice crystals, and has an average diameter of the ice crystals of 80 μm or more.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a frozen dessert for a shake, a method for producing the frozen dessert, and a method for producing a shake using the frozen dessert. [Background technology]

[0002] Shakes are beverages containing fine ice, air bubbles, and syrup, and are commonly found on the menu of fast-food restaurants. Shakes can be produced using a device such as that described in Patent Document 1 (JP 2000-18785 A), in which ice is supplied to a stirring vessel containing syrup and the stirring blades are rotated to crush the ice into small pieces and promote mixing with the syrup. While such dedicated production devices can produce shakes in a short time, they lack convenience, requiring cleaning and maintenance, and the large size of the device requires installation space. Furthermore, the crushed ice contained in the shakes produced in this manner can be large and unpleasant to the touch, which can degrade the texture of the shake. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2000-18785 Summary of the Invention [Problem to be solved by the invention]

[0004] An object of the present invention is to provide a frozen dessert that can be easily prepared as a shake. Another object of the present invention is to provide a frozen dessert that can be prepared as a shake with an excellent texture. A further object of the present invention is to provide a method for producing the above-mentioned frozen dessert, and a method for producing a shake using the above-mentioned frozen dessert. [Means for solving the problem]

[0005] The present invention relates to the following [1] to

[12] . [1] A frozen dessert for shaking, comprising a frozen dessert body containing ice crystals, the average diameter of the ice crystals being 80 μm or more. [2] The frozen dessert described in [1], wherein the frozen dessert body is contained in a packaging body. [3] The frozen dessert according to [1] or [2], wherein the ice crystals having a diameter of more than 100 μm and not more than 120 μm account for 20% or more by number in the diameter distribution of the ice crystals. [4] The frozen dessert according to [1] or [2], wherein, in the distribution of the diameters of the ice crystals, ice crystals having a diameter of more than 120 μm and not more than 150 μm account for 10% or more by number. [5] A method for producing the frozen dessert according to [1], a step of freezing the raw material liquid to obtain a partially frozen product containing bubbles; maintaining the partially frozen product at a filling temperature to promote ice crystal growth; filling the partially frozen product into a container or mold at the filling temperature; The manufacturing method of the present invention. [6] The manufacturing method according to [5], wherein the filling temperature is a temperature within a range in which the temperature difference from the freezing point of the raw material liquid is 1.5°C or less. [7] A preparation step of preparing a shake precursor including the frozen dessert body of the frozen dessert for shake according to [1]; and a stirring step of stirring the shake precursor. [8] The manufacturing method described in [7], wherein the shake precursor further contains a base beverage. [9] The manufacturing method described in [7], wherein the preparation step includes a heat treatment for heating the frozen dessert body.

[10] The manufacturing method described in [9], wherein the heat treatment is a process of irradiating the frozen dessert body with microwaves.

[11] The manufacturing method described in [9], wherein the heat treatment is a treatment of placing the frozen dessert body at room temperature.

[12] The manufacturing method described in [9], wherein the heat treatment is a process of adding a raw beverage having a temperature higher than that of the frozen dessert body to the frozen dessert body. [Effects of the Invention]

[0006] According to the present invention, a frozen dessert can be provided that can be easily produced without using a dedicated production device. Furthermore, according to the present invention, a shake with an excellent texture can be produced. DETAILED DESCRIPTION OF THE INVENTION

[0007] As used herein, the following definitions apply: The frozen desserts of the present invention include those generally classified as "frozen desserts" and frozen yogurt. Specific examples of "frozen desserts" include ice creams (ice cream, ice milk, lacto ice cream) and frozen desserts. Ice cream refers to processed or frozen products made from milk or milk-based foods, or products that use milk or milk-based foods as the main ingredient, containing 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 classified as ice cream, but is defined as frozen dessert according to the Ministry of Health, Labor and Welfare's "Standards and Criteria for Foods, Additives, etc." based on the Food Sanitation Act. Furthermore, frozen yogurt is classified as "fermented milk" under the Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products. Fermented milk is defined as "a product made by fermenting milk or milk containing an equivalent or higher amount of non-fat milk solids with lactic acid bacteria or yeast to form a paste or liquid, or a product made by freezing 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 a frozen fermented milk. The frozen dessert of the present invention may be any of frozen dessert, ice cream, ice milk, lacto ice cream, and frozen yogurt.

[0008] As used herein, "shake" refers to a beverage containing fine ice, bubbles, and syrup, and as long as it falls within this definition, it also applies to beverages commonly referred to as "frozen drinks," "smoothies," etc.

[0009] "Hardening" means that the water has frozen and the material has lost its fluidity. "Freezing" refers to the operation of increasing ice crystals while stirring at a low temperature. "Partially frozen material" means a material that contains ice crystals and has fluidity. Unless otherwise specified, a numerical range indicated by "to" means a numerical range in which the numbers before and after "to" are the lower and upper limits.

[0010] [Frozen dessert] The frozen dessert of the present invention is a frozen dessert for shaking, which comprises a frozen dessert body containing ice crystals, and the ice crystals have an average diameter of 80 μm or more. A preferred embodiment of the frozen dessert of the present invention will be described below, but the present invention is not limited thereto. The frozen dessert of this embodiment may have an inedible part (e.g., a packaging body) in addition to the frozen dessert body.

[0011] <Frozen dessert> The frozen dessert body is a hardened liquid ingredient. The frozen dessert body contains ice crystals. In this specification, "ice crystals" refers to ice crystals that form when the water in the liquid ingredient solidifies during freezing, and are to be distinguished from ice pieces that are added separately from the liquid ingredient.

[0012] The ice crystals contained in the frozen dessert main body have an average diameter of 80 μm or more, preferably 81 μm or more, 82 μm or more, 83 μm or more, 84 μm or more, 85 μm or more, or 86 μm or more, and preferably 110 μm or less, 109 μm or less, 108 μm or less, 107 μm or less, 106 μm or less, 105 μm or less, 104 μm or less, 103 μm or less, 102 μm or less, 101 μm or less, or 100 μm or less. When the average diameter is equal to or greater than the lower limit of the above numerical range, an ice crystal texture or a crunchy texture can be felt when preparing a shake using the frozen dessert, and when the average diameter is equal to or less than the upper limit of the above numerical range, a moderately smooth texture can be obtained. When the average diameter is less than 80 μm, the ice crystal texture is less felt when preparing a shake, resulting in a texture similar to that of a melted frozen dessert. Note that frost that forms on the surface of the frozen dessert main body during storage, etc., is not included in the ice crystals and ice pieces of this technology.

[0013] The diameter of the ice crystals is the equivalent circle diameter of the ice crystals in the image observed under an optical microscope. The number of ice crystals observed within the field of view of the optical microscope and the area of ​​all ice crystals are measured to determine the average diameter. If the number of ice crystals observed within one field of view is less than 100, the number of fields of view is increased until the total number of ice crystals exceeds 100. Observation under an optical microscope is performed in an environment at a temperature of -15°C. The diameter is calculated by 2 x √(measured area / π). The average diameter is the arithmetic mean of the diameters.

[0014] In the distribution of ice crystal diameters, the diameters of more than 100 μm and less than 120 μm are preferably 20% or more, more preferably 25% or more, even more preferably 30% or more, and preferably 50% or less, on a number basis. In the distribution of ice crystal diameters, the diameters of more than 120 μm and less than 150 μm are preferably 10% or more, more preferably 15% or more, and preferably 40% or less, on a number basis. In the distribution of ice crystal diameters, the diameters of more than 150 μm and less than 500 μm are preferably 20% or less, more preferably 15% or less, on a number basis, and may be more than 0% or 5% or more. Having the distribution of ice crystal diameters within the above ranges can improve the ice crystal texture and crispness when shaken.

[0015] The frozen dessert itself contains the ingredients that are normally found in frozen desserts (dairy ingredients, sugars, plant juices, thickeners, pH adjusters, eggs, fats and oils, stabilizers, emulsifiers, coloring agents such as pigments, sweeteners, flavorings, acidulants, flavoring ingredients, etc.).

[0016] (Milk raw material) The frozen dessert main body may contain a dairy ingredient. Specific examples of dairy ingredients include raw milk, skim milk, concentrated skim milk, whole milk powder, skim milk powder, cream, butter, butter oil, cheese, cream cheese, concentrated milk, unsweetened condensed milk, unsweetened condensed skim milk, sweetened condensed milk, cream powder, whey powder, buttermilk powder, sweetened milk powder, fermented milk, fermented milk powder, block milk, etc. One type of dairy ingredient may be used alone, or two or more types may be used in combination.

[0017] More preferred dairy ingredients are raw milk, skim milk, concentrated skim milk, whole milk powder, skim milk powder, cream cheese, butter, whey powder, etc., and these may be used alone or in combination of two or more.

[0018] (emulsifier) The frozen dessert body may contain an emulsifier known in the food industry. Specific examples of emulsifiers include glycerin fatty acid esters, sucrose fatty acid esters (chagar esters), sorbitan fatty acid esters, propylene glycol fatty acid esters, polyglycerin fatty acid esters, lecithin, organic acid monoglycerides such as citric acid or lactic acid, and organic acid diglycerides. One type of emulsifier may be used alone, or two or more types may be used in combination.

[0019] (stabilizer) The frozen dessert body may contain a stabilizer. Stabilizers known in the food industry can be used. For example, preferred stabilizers include one or more selected from thickening polysaccharides (locust bean gum, guar gum, carrageenan, xanthan gum, tamarind gum, karaya gum, pectin, soybean polysaccharide glucomannan, microfibrous cellulose, gellan gum, tara gum, fermented cellulose, psyllium seed gum, welan gum, gum arabic, and pullulan), cellulose, konjac flour, carboxymethylcellulose, agar, gelatin, modified starch, and xanthan gum.

[0020] When the frozen dessert main body contains a stabilizer, the content of the stabilizer relative to the frozen dessert main body is preferably 0.1 to 0.8% by mass, more preferably 0.2 to 0.75% by mass, and even more preferably 0.25 to 0.7% by mass. If the content is equal to or greater than the lower limit of the above range, the effect of further increasing overrun is excellent. If the content is equal to or less than the upper limit, good flavor release is easily obtained, which is preferable.

[0021] (sweetener) The frozen dessert body preferably contains a sweetener. Sweeteners known in the food industry can be used. Examples include sugars such as white sugar, granulated sugar, brown sugar, and brown sugar; sugars such as starch syrup, powdered sugar, mixed sugar isomerized sugar, isomerized sugar, sucrose-type liquid sugar, lactose, glucose, maltose, fructose, invert sugar, reduced malt syrup, honey, trehalose, palatinose, and D-xylose; sugar alcohols such as xylitol, sorbitol, maltitol, and erythritol; and high-intensity sweeteners such as saccharin sodium, cyclamate and its salts, acesulfame potassium, thaumatin, aspartame, sucralose, alitame, neotame, and stevioside contained in stevia extract. These sweeteners may be used alone or in combination.

[0022] (Oils and fats) The frozen dessert body may contain fats and oils. The fats and oils refer to animal fats and oils, vegetable fats and oils processed from these, and one or more of these may be used in combination.

[0023] Examples of animal fats and oils include milk fats (such as cow's milk fat), beef tallow, lard, fish oil, etc. Examples of vegetable 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, monkey fat, cacao butter, etc. Examples of processed vegetable fats and oils and / or animal fats and oils that have been processed by hydrogenation or the like include margarine, shortening, etc.

[0024] When the frozen dessert body contains fats and oils, the content of fats and oils in the frozen dessert body is preferably 15% by mass or less, more preferably 13% by mass or less, and may be 0% by mass. The fat and oil content in this specification can be quantified by the Roese-Gottlieb method.

[0025] (Total solids) The solid content (hereinafter simply referred to as "solid content") of the frozen dessert body 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, and preferably 10% by mass or more, 11% by mass or more, 12% by mass or more, 13% by mass or more, 14% by mass or more, 15% by mass or more, 16% by mass or more, 17% by mass or more, 18% by mass or more, 19% by mass or more, 20% by mass or more, 21% by mass or more, 22% by mass or more, 23% by mass or more, 24% by mass or more, or 25% by mass or more. When the solid content is at or above the lower limit of the above range, a soft texture is easily obtained, while when it is below the upper limit, it is difficult to dissolve. In this specification, the total solid content is a value calculated by solid content (% by mass) = 100 - moisture (% by mass). The moisture content is a value measured by a normal pressure heating drying method (drying aid addition method).

[0026] (freezing point) The freezing point of the frozen dessert main body is preferably -2.0°C or lower, -2.1°C or lower, -2.2°C or lower, -2.3°C or lower, -2.4°C or lower, or -2.5°C or lower, and preferably -10°C or higher, -9°C or higher, -8°C or higher, -7°C or higher, or -6°C or higher to -5°C. When the freezing point is below the upper limit of the above range, frozen storage stability can be improved. When the freezing point is above the lower limit of the above range, it is easier to prepare a shake using the frozen dessert main body as an ingredient.

[0027] The freezing point of the frozen dessert main body is measured over time while the raw material liquid from which the frozen dessert main body is produced is cooled at an ambient temperature of -25°C. Here, since the reaction that turns the liquid into a solid is an exothermic reaction, when the liquid is cooled at the above temperature, it reaches a point (freezing point) where the temperature no longer drops. In this specification, the freezing point is measured as the temperature at which the temperature of the raw material liquid no longer drops during cooling (freezing point).

[0028] (viscosity) The liquid viscosity of the frozen dessert body at a temperature of 5°C is preferably 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, 500 mPa·s or less, or 400 mPa·s or less, and preferably 50 mPa·s or more, more preferably 60 mPa·s or more, 70 mPa·s or more, 80 mPa·s or more, or 90 mPa·s or more. The method for measuring viscosity is not particularly limited, but for example, it is measured using a B-type viscometer at a rotation speed of 60 rpm with rotor No. 3.

[0029] (overrun value) The overrun value of the frozen dessert main body is 10% or more, preferably 15% or more, more preferably 19% or more, preferably less than 107%, more preferably 105% or less, and even more preferably 102% or less. A suitable range is 10 to 105%, preferably 10 to 102%, more preferably 15 to 102%, and even more preferably 19 to 102%. A soft texture is easily achieved when the overrun value is above the lower limit of the above range, while good fluidity is achieved when the overrun value is below the upper limit. The overrun value is the percentage of the air volume contained relative to the volume before the air is incorporated. For example, an overrun of 100% means that the dessert contains the same volume of air as before the air was incorporated.

[0030] (Other ingredients) The frozen dessert main body may contain one or more freely selected ingredients as long as the effects of the present invention are not impaired. Examples of other ingredients include acidulants, vegetable proteins, processed egg products, flavorings, colorings, fruit juices and pulps (strawberries, grapes, melons, citrus fruits, etc.), jams, preserves, vegetables (carrots, watermelon, etc.), coffees, teas (matcha, black tea, green tea, oolong tea, etc.), chocolates, caramels, cookies, various food ingredients, etc. When an insoluble solid ingredient such as fruit pulp or cookies is contained, the proportion of the insoluble solid ingredient in the frozen dessert main body is preferably less than 30% by mass.

[0031] The frozen dessert body preferably does not contain ice pieces. The frozen dessert body preferably consists of a homogeneous continuous phase formed by solidifying a raw material liquid in which the raw materials are uniformly dissolved or dispersed.

[0032] <Package> The frozen dessert body may be contained in a package. The material and shape of the package are not limited as long as the package can contain the frozen dessert.

[0033] From the viewpoint of hygienically storing the frozen dessert in a frozen state, the package preferably covers the entire surface of the frozen dessert, but a portion of the frozen dessert may be exposed. The package preferably seals the frozen dessert, but is not limited to a sealed configuration. The frozen dessert may be contained in the package individually, or in groups of multiple. It is preferable that the frozen dessert be contained in the package individually. The package is, for example, in the form of a bag-shaped packaging bag or a container-shaped packaging container.

[0034] The packaging material may be paper, processed paper, resin, metal, rubber, glass, ceramic, enamel, wood, composite material, cloth, or nonwoven fabric.

[0035] The resin can be any resin that has traditionally been used in food packaging. Examples of synthetic resins include polyvinyl chloride, polyolefin, styrene-based resin, polyvinylidene chloride, polyethylene terephthalate, methacrylic resin, nylon, polycarbonate, polymethylpentene, thermosetting resin, and cellophane. The synthetic resin is preferably selected from the group consisting of polyvinyl chloride, polyethylene, polystyrene, polypropylene, polyvinylidene chloride, polyethylene terephthalate, polymethyl methacrylate, nylon, and polymethylpentene.

[0036] The above-mentioned various resins may contain various additives, such as plasticizers and colorants, as needed.

[0037] The composite material is a variety of laminate materials. For example, when transparency is not required, a laminated film in which aluminum is vapor-deposited on a base film made of resin can be used.

[0038] The resin material or the composite material can be molded into the desired shape of the packaging body by various conventionally known molding methods, such as injection molding, blow molding, extrusion molding, and press molding.

[0039] When the frozen dessert body is irradiated with microwaves during production of the shake, the packaging is preferably made of a material that is resistant to microwave irradiation, so that the entire frozen dessert including the packaging can be heated in a microwave oven. Such materials include paper, glass, cloth, nonwoven fabric, polypropylene, etc.

[0040] <Manufacturing method of frozen dessert body> A preferred embodiment of the method for producing a frozen dessert of the present invention will be described below, but the method is not limited to this. The production method of this embodiment comprises the steps of freezing a liquid ingredient to obtain a partially frozen product containing air bubbles, maintaining the partially frozen product at a filling temperature to promote ice crystal growth, and filling the partially frozen product into a container or mold at the filling temperature. After filling, the partially frozen product can be hardened to obtain a frozen dessert main body. The liquid ingredient, the partially frozen product, and the frozen dessert main body of the frozen dessert main body have the same composition by mass. The overrun value of the partially frozen product is the same as that of the frozen dessert main body.

[0041] The liquid ingredients are prepared by adding all the ingredients of the frozen dessert to water (or warm water) and mixing. The liquid may be heated to a temperature within a range that does not cause deterioration of the ingredients (for example, a temperature of 80°C or less). If necessary, the liquid ingredients may be filtered and homogenized. The liquid ingredients are preferably sterilized by heat using conventional methods.

[0042] Next, freezing is carried out. Specifically, the raw material liquid is supplied to a freezer and stirred to incorporate air bubbles, thereby obtaining a partially frozen product. In the freezer, the raw material liquid indirectly comes into contact with a refrigerant that is lower than the freezing point of the raw material liquid, forming ice crystals. If the temperature of the raw material liquid when supplied to the freezer (supply temperature) is too high, cooling will take a long time, so it is preferable that the temperature be within a range that does not cause such inconvenience. For example, 0 to 10°C is preferable, and 0 to 5°C is more preferable. The temperature of the partially frozen product discharged from the freezer is preferably the same as the filling temperature when the partially frozen product is filled into a container or mold.

[0043] The resulting partially frozen product is then filled into a container or mold at a filling temperature, which is preferably −2.0° C. or lower, −2.2° C. or lower, or −2.5° C. or lower, and may be −2.6° C. or lower, −2.7° C. or lower, −2.8° C. or lower, −2.9° C. or lower, −3.0° C. or lower, −3.1° C. or lower, −3.2° C. or lower, −3.3° C. or lower, −3.4° C. or lower, −3.5° C. or lower, −3.6° C. or lower, −3.7° C. or lower, −3.8° C. or lower, −3.9° C. or lower, or −4.0° C. or lower. The filling temperature is preferably -11.5°C or higher, -11.0°C or higher, -10.5°C or higher, -10.0°C or higher, -9.5°C or higher, -9.0°C or higher, -8.5°C or higher, -8.0°C or higher, -7.5°C or higher, -7.0°C or higher, -6.8°C or higher, -6.5°C or higher, -6.0°C or higher, or -5.5°C or higher. When the temperature is above the lower limit of the above range, the partially frozen product has good fluidity, is easily filled into a container or mold, and is less likely to have a defective shape. When the temperature is below the upper limit, the formation of coarse ice crystals can be suppressed, resulting in an excellent, smooth texture. The absolute value of the difference between the freezing point of the raw material liquid and the filling temperature is preferably 1.5°C or lower, more preferably 1.0°C or lower, and even more preferably 0.5°C or lower. When the temperature is within the above range, the average diameter of the ice crystals contained in the frozen dessert main body can be easily adjusted to 80 μm or higher.

[0044] The partially frozen material in the container or mold is then cooled and hardened by a known method. When the partially frozen material is filled into a container, one hardening method is to rapidly freeze it in a freezer at -35°C. This hardening allows the frozen dessert main body contained in the container to be obtained. When the partially frozen material is filled into a mold, one hardening method is to immerse the mold in an antifreeze solution at -35°C to harden it. After this hardening, the hardened partially frozen material (frozen dessert main body) can be removed from the mold (demolding) to obtain the frozen dessert main body.

[0045] The frozen dessert body obtained as described above can be packaged in a package to produce a frozen dessert. The method for packaging the frozen dessert body in the package can be a method known in the art. When the package is provided in a completed form, the frozen dessert is placed in the package, and then the package is sealed as necessary. Examples of packaging methods include a container form-and-fill method, a vacuum packaging method, a seal packaging method, and a shrink packaging method.

[0046] <Shake manufacturing method> One embodiment of the method for producing a shake using the frozen dessert of the present invention will be described below, but the present invention is not limited thereto. The production method of this embodiment includes a preparation step of preparing a shake precursor including a frozen dessert main body, and a stirring step of stirring the shake precursor.

[0047] In the preparation step, the frozen dessert main body is placed into the stirring container. The stirring container may be a container for the frozen dessert, or may be a container prepared separately from the frozen dessert container. Preferably, the shake precursor further contains a base beverage. Examples of base beverages include milk, juice, water, coffee beverages, tea beverages, and alcoholic beverages. Preferably, the preparation step includes a heat treatment for heating the frozen dessert main body. The heat treatment may be performed on the frozen dessert contained in the package before the frozen dessert main body is placed into the stirring container, or may be performed after the frozen dessert main body is placed into the stirring container. The heat treatment may be performed only on the frozen dessert main body, or on the shake precursor. The heat treatment is not limited to any treatment that raises the temperature of the frozen dessert main body above the storage temperature, and examples of the heat treatment include irradiating the frozen dessert main body with microwaves, maintaining the frozen dessert main body at a temperature higher than the storage temperature for a predetermined period of time, and bringing the frozen dessert main body into contact with a base beverage at a temperature higher than the storage temperature. These treatments may be performed alone or in appropriate combinations.

[0048] In the microwave irradiation process, the intensity and output of the microwave irradiation are not limited as long as the temperature of the frozen dessert body is raised to a temperature higher than the storage temperature. A microwave oven can be used as a microwave irradiation means. The microwave irradiation to the frozen dessert body using a microwave oven can be carried out, for example, by placing the frozen dessert in the microwave oven and heating it at 500 to 1500 W for 5 to 60 seconds.

[0049] In the process of maintaining the frozen dessert body at a temperature higher than the storage temperature for a predetermined period of time or longer, since the storage temperature of the frozen dessert body is usually -18°C or lower, the temperature higher than the storage temperature is preferably a temperature above the freezing point, for example, 0°C or higher, 5°C or higher, 10°C or higher, and preferably 30°C or lower. Room temperature may be used since no special control is required. The storage time is not particularly limited, but can be, for example, 10 minutes or more, 15 minutes or more, or 30 minutes or more.

[0050] In the process of contacting the frozen dessert main body with an ingredient beverage at a temperature higher than that of the frozen dessert main body, the frozen dessert main body can be heated by adding the ingredient beverage to a stirring container in which the frozen dessert main body is placed. The temperature of the ingredient beverage added may be higher than that of the frozen dessert main body, and is preferably 0°C or higher, more preferably 5°C or higher, and may be 10°C or higher, 20°C or higher, 30°C or higher, 50°C or higher, or 80°C or higher. The temperature of the ingredient beverage added is preferably 100°C or lower. Note that the temperature of the ingredient beverage added to the frozen dessert main body is not limited to a temperature higher than that of the frozen dessert main body, and may be the same as or lower than that of the frozen dessert main body. In this case, it is preferable to perform another process of heating the frozen dessert main body.

[0051] The blending ratio of the frozen dessert main body to the ingredient beverage in the shake precursor prepared in the preparation step is not particularly limited, and may be in the range of 95:5 to 5:95 by mass, preferably in the range of 90:10 to 50:50, and more preferably in the range of 80:20 to 60:40. By keeping the blending ratio in the above range, a shake with appropriate fluidity can be produced.

[0052] After the preparation step, all ingredients placed in the mixing vessel are mixed to produce a shaker. Any known mixing method can be used, such as stirring with a spoon, using a mixer with mixing blades, or using a shaker to vibrate.

[0053] The shake precursor includes the frozen dessert itself, and may also include a base beverage, and may further include other ingredients such as fruit pulp (strawberry, grape, melon, citrus fruit, etc.), jams, preserves, vegetables (carrot, watermelon, etc.), tea leaves (matcha, black tea, green tea, oolong tea, etc.), chocolates, caramels, yogurts, and various food ingredients.

[0054] In this embodiment, by using the frozen dessert main body, a shake can be easily produced without using a dedicated device. Furthermore, by using the frozen dessert main body of the present invention, a shake that can be sucked up with good fluidity when consumed through a straw can be produced, and a shake with an excellent texture that can be felt as ice crystals and a crunchy texture can be produced.

[0055] The frozen desserts according to this embodiment can be offered and sold as frozen desserts that are directly or indirectly labeled for use in a shake. Such labeling is not particularly limited, but examples include "can be consumed in a fluid state after heat treatment," "can be consumed by leaving at room temperature and mixing with a beverage," and "can easily make a shake (frozen drink, smoothie)." The act of "labeling" includes all acts intended to inform consumers of the above-mentioned uses, and any expression that can recall or infer the above-mentioned uses falls under the category of "labeling" in this invention, regardless of the purpose of the labeling, the content of the labeling, the object or medium on which it is displayed, etc. [Example]

[0056] The present invention will be described in more detail below using examples, but the present invention is not limited to these examples.

[0057] [Frozen dessert] Frozen dessert samples 1 to 8 were produced using the raw material liquid of blend A or blend B shown in Table 1. The raw materials shown in Table 1 are as follows.

[0058] Cream cheese: Natural Australian Cream Cheese (Bara Foods) Skim milk powder: Morinaga Milk Industry Co., Ltd. Granulated beet sugar: Hokkaido Sugar Co., Ltd. Sugar-mixed fructose-glucose syrup: New Fruct 55S (Showa Sangyo Co., Ltd.) Pectin: San-ei Gen F.F.I. Co., Ltd. Guar gum: San-ei Gen F.F.I. Locust bean gum: San-ei Gen F.F.I. Carrageenan: San-ei Gen F.F.I. Co., Ltd. Emulsifier 1: Sucrose fatty acid ester Emulsifier 2: Monoglyceric acid fatty ester Vanilla flavor: (Sanei Gen F.F.I. Co., Ltd.)

[0059] [Table 1]

[0060] Specifically, all ingredients were mixed with dissolving water heated to 80°C, and the liquid temperature was raised to 85°C for heat sterilization. The sterilized raw material liquid was pre-emulsified using a homomixer at 8000 rpm for 2 minutes and then emulsified using a homogenizer at a total pressure of 15 MPa (5 MPa for the second stage). The raw material liquid was then cooled to 10°C. The resulting raw material liquid was placed in a freezer and frozen to an overrun value of 40%, resulting in a partially frozen product. The resulting partially frozen product was adjusted to the filling temperature shown in Table 2 and then filled into a paper container with a capacity of 130 ml at that filling temperature. The resulting product was then flash-frozen in a freezer at -35°C to obtain frozen desserts Samples 1 to 8. The resulting frozen desserts were then stored at -18°C.

[0061] <Ice crystal size measurement> The ice crystal size of samples 1 to 8 was measured. Specifically, the frozen desserts stored at -18°C were adjusted to -15°C. At -15°C, the frozen dessert from inside the paper container was collected and placed on a glass slide. A butanol solution was poured over the frozen dessert to dissolve all but the ice crystals. A cover glass was then placed on top to prepare a test specimen. Images of the test specimen were taken using a phase-contrast microscope (product name: HR-10C, manufactured by HiROX). The images were analyzed using image processing software (Image J), ​​and the diameter of the ice crystals within the field of view was measured. Table 2 shows the average diameter, standard deviation, and distribution percentage (by number) of ice crystal diameters calculated based on the measurement results.

[0062] <Evaluation of shake texture> Shakes were made using the frozen desserts of Samples 1 to 8. Specifically, the frozen desserts stored at -18°C were heated in a 600W microwave for 15 seconds. The frozen desserts and milk at 10°C were then added in a mass ratio of 70:30 and mixed with a stirrer until homogenous to produce shakes. The resulting shakes were eaten by testers using a straw and evaluated for texture according to the following criteria. Table 2 shows the evaluation results. A: It has an excellent ice crystal and crunchy texture, just like a shake. B: It has a crystalline and crunchy texture, similar to the texture of a shake. C: No ice crystal texture, and the texture is like a melted frozen dessert.

[0063] [Table 2]

[0064] As can be seen from the results shown in Table 2, frozen desserts samples 3, 4, 6, and 8, which have an average ice crystal diameter of 80 μm or more, can be used to produce shakes with a good texture.

Claims

1. This frozen dessert for shaking comprises a frozen dessert body containing ice crystals, the average diameter of the ice crystals being 80 μm or more.

2. The frozen dessert according to claim 1 , wherein the frozen dessert body is contained in a package.

3. 3. The frozen dessert according to claim 1, wherein the ice crystals have a diameter of more than 100 μm and not more than 120 μm, in terms of number, of the distribution of the ice crystal diameters.

4. The frozen dessert according to claim 1 or 2, wherein the ice crystals having a diameter of more than 120 μm and not more than 150 μm account for 10% or more by number in the distribution of the ice crystal diameters.

5. The method for producing the frozen dessert according to claim 1, a step of freezing the raw material liquid to obtain a partially frozen product containing bubbles; maintaining the partially frozen product at a filling temperature to promote ice crystal growth; filling the partially frozen product into a container or mold at the filling temperature; The manufacturing method of the present invention.

6. The method according to claim 5 , wherein the filling temperature is a temperature that is within a range of 1.5° C. or less from the freezing point of the raw material liquid.

7. A preparation step of preparing a shake precursor including the frozen dessert body of the frozen dessert for shake according to claim 1; and a stirring step of stirring the shake precursor.

8. The method of claim 7 , wherein the shake precursor further comprises a base beverage.

9. The manufacturing method according to claim 7, wherein the preparation step includes a heat treatment for heating the frozen dessert body.

10. The manufacturing method according to claim 9, wherein the heat treatment is a process of irradiating the frozen dessert body with microwaves.

11. The manufacturing method according to claim 9, wherein the heat treatment is a treatment of placing the frozen dessert body at room temperature.

12. The manufacturing method according to claim 9, wherein the heat treatment is a treatment of adding a base beverage having a temperature higher than that of the frozen dessert body to the frozen dessert body.

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