Frozen dessert

Abstract

To provide a frozen dessert that includes dietary fiber while having superior mouthfeel and taste.SOLUTION: A frozen dessert containing sugar and dietary fiber and having an average diameter of ice crystals of 40 μm or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a frozen dessert. [Background technology]

[0002] In recent years, there has been growing interest in frozen desserts with reduced sugar content due to health-conscious trends. In frozen desserts, sugar plays an important role as a source of sweetness and solids, and it is not easy to produce frozen desserts that are comparable to conventional frozen desserts while using less sugar.

[0003] Patent Document 1 relates to sugar-free frozen desserts, and proposes a method of solving these problems by incorporating a specific amount of sugar alcohol as a sweetener substitute, as adding dietary fiber as a solids source can cause problems such as shrinkage and reduced shape retention. Patent Document 2 describes the problem that low-sugar frozen desserts have a hard texture and are difficult to insert with a spoon. The working examples in Patent Document 2 show an example in which a low-sugar frozen dessert containing no sugar, 6.5% by mass of indigestible dextrin, and 7% by mass of inulin, and blended with fresh cream and unsalted butter, had a sugar content of 4.9% by mass, a total solid content of 38.2% by mass, a non-fat milk solid content of 7.9% by mass, and a total fat content of 12.2% by mass, and was able to insert with a spoon well. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2007-274922 [Patent Document 2] Japanese Patent Application Laid-Open No. 2013-236578 Summary of the Invention [Problem to be solved by the invention]

[0005] According to the findings of the present inventors, there is a problem that the texture and flavor of frozen desserts are deteriorated when dietary fiber is added as a solid content source, but Patent Documents 1 and 2 do not disclose this problem or a method for solving it. To provide a novel frozen dessert which contains dietary fiber, yet has an excellent smooth texture, a rich flavor, and an excellent persistence of the flavor. [Means for solving the problem]

[0006] [1] A frozen dessert containing sugar and dietary fiber, with an average ice crystal diameter of 40 μm or less. [2] The frozen dessert according to [1], further comprising fat, wherein the average diameter of the fat globules is 3 μm or more. [3] The frozen dessert according to [1] or [2], having a viscosity at 5°C of 100 to 1600 mPa·s. [4] The frozen dessert according to any one of [1] to [3], which has a freezing point of -4.0 to -1.5°C. [5] The frozen dessert according to any one of [1] to [4], having an overrun of 20 to 130%. [6] The frozen dessert according to any one of [1] to [5], wherein the dietary fiber content is 3 to 20% by mass relative to the total mass of the frozen dessert. [7] The frozen dessert according to any one of [1] to [6], wherein the sugar is one or more selected from the group consisting of monosaccharides, disaccharides, trisaccharides, and oligosaccharides. [8] The frozen dessert according to any one of [1] to [7], further comprising one or more selected from high-intensity sweeteners and sugar alcohols in an amount of 0.001 to 1.0% by mass relative to the total mass of the frozen dessert. [9] The frozen dessert according to any one of [1] to [8], having a calorie content of 30 to 200 kcal / 100 g.

[10] The frozen dessert according to any one of [1] to [9], which has a melting rate of 70% or less after 120 minutes in the meltdown test described below. Meltdown test: A frozen dessert with an initial mass of M1 is left standing in an atmosphere at 23.5°C, and the mass of the liquid that is produced by melting is measured over time. When the mass of the liquid that is produced after a predetermined time has elapsed from the start of standing is designated as M2, the melting rate (unit: %) is calculated using the following formula. Melting rate=M2 / M1×100

[11] A multi-layered frozen dessert having a first layer made of the frozen dessert according to any one of [1] to

[10] above and a second layer made of an oil or fat composition.

[12] The multi-layered frozen dessert according to

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

[0007] According to the present invention, a frozen dessert can be obtained which contains dietary fiber, has an excellent smooth texture, has a rich flavor, and has an excellent long-lasting flavor. [Brief explanation of the drawings]

[0008] [Figure 1] 1 is a side view showing a frozen dessert manufacturing apparatus according to an embodiment of the present invention. [Figure 2] 1A and 1B are schematic diagrams showing an example of a continuous freezer, in which (a) is a longitudinal cross-sectional view and (b) is a transverse cross-sectional view taken along line BB in (a). [Figure 3] 1 is a graph showing the results of a meltdown test. DETAILED DESCRIPTION OF THE INVENTION

[0009] As used herein, the following definitions apply: The frozen desserts in the present invention refer to those generally classified as "frozen desserts," and specific examples thereof include ice creams (ice cream, ice milk, lacto ice cream), frozen desserts, and frozen yogurt. 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. 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 into a paste or liquid, or a frozen version of either," 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.

[0010] The calorie content per 100g of frozen desserts (frozen desserts themselves) or ingredient mixes is calculated using the energy conversion coefficient in accordance with the Food Labeling Standards. The protein content (mass %) is measured by a combustion method. The fat content (% by mass) is measured by the Roese-Gottlieb method. The ash content (mass%) is measured by the direct incineration method. The water content (mass %) is measured by a normal pressure heating and drying method. The carbohydrate content (% by mass) is determined by subtracting the total (% by mass) of the four components (protein, fat, ash, and moisture) from the total of all components (100% by mass) (calculation formula: 100 - (total (% by mass) of the four components: protein, fat, ash, and moisture)). The sugar content (mass%) is calculated by subtracting the dietary fiber content (mass%) from the carbohydrate content (mass%). The dietary fiber content (mass%) was measured using enzymatic HPLC (High Performance Liquid Chromatography). Measured by Liquid Chromatography. The solid content is the components other than water. The solid content (mass%) is calculated from the water content (mass%) measured by the normal pressure heating drying method (calculation formula: 100 - water content (mass%) = solid content). The viscosity is measured using a Brookfield viscometer with a No. 3 rotor at a rotation speed of 60 rpm. The freezing point is the temperature at which a liquid sample stops dropping due to the exothermic reaction that occurs when the liquid turns into a solid (freezing point) when the temperature is measured over time while the liquid sample is cooled to an ambient temperature of -25°C.

[0011] ≪Frozen dessert≫ The frozen dessert of this embodiment (hereinafter also referred to as "the present frozen dessert") contains sugar and dietary fiber. The frozen dessert typically further contains water. The frozen dessert may include a sweetening source other than sugar. The frozen dessert may include a dairy ingredient. The frozen dessert may include fat. If necessary, the present frozen dessert may further contain other ingredients in addition to those described above, provided that the effects of the present invention are not impaired. A coating layer (second layer) may be provided on the outer surface of the frozen dessert body (first layer) of the present frozen dessert to form a multi-layered frozen dessert.

[0012] Examples of dietary fiber include indigestible dextrin, inulin, polydextrose, cellulose, and indigestible glucan. Resistant dextrin is a dextrin with a highly branched structure in which glucose residues are linked via α-1,4, α-1,6, β-1,2, β-1,3, and β-1,6-glucosidic bonds, and part of the reducing end is levoglucosan (1,6-anhydroglucose). The average molecular weight of the resistant dextrin is preferably 500 to 3,000, more preferably 1,400 to 2,500, and even more preferably around 2,000. The indigestible glucan means an indigestible glucan (glucose polymer), which is a sugar condensate obtained by subjecting a starch hydrolysate having a DE of 70 to 100 to a condensation reaction by heat treatment. When the frozen dessert contains dietary fiber other than indigestible glucan, browning tends to be less likely to occur during heat sterilization or storage, and therefore dietary fiber other than indigestible glucan is preferred.

[0013] Among the above dietary fibers, at least one selected from the group consisting of resistant dextrin, inulin, and polydextrose is more preferred because it can further suppress browning during heat sterilization and storage. Furthermore, when a large amount of dietary fiber is added, the particle size of the dietary fiber may be large, resulting in a powdery texture. Therefore, when a large amount is added, a combination of dietary fibers may be used. If viscosity is desired, inulin is preferred. Furthermore, resistant dextrin is preferred when viscosity is not desired, or because it does not have the flavor unique to dietary fiber and has an excellent flavor that allows the flavor of frozen desserts made from ingredients other than dietary fiber to be utilized.

[0014] The dietary fiber to be used may be a commercially available product or may be produced by a known method. As the indigestible dextrin, for example, "Fibersol 2" manufactured by Matsutani Chemical Industry Co., Ltd. can be used. Resistant dextrin can be obtained by thermally decomposing starch, such as potato starch, tapioca starch, corn starch, or wheat starch, at 130°C or higher, further hydrolyzing the resulting starch with amylase, and optionally fractionating, bleaching, desalting, or the like.

[0015] As the inulin, for example, "Fuji FF" manufactured by Fuji Nippon Seito Co., Ltd. can be used. Inulin can be obtained using an enzyme derived from a microorganism belonging to the genus Bacillus. As the inulin synthase, an enzyme derived from a microorganism belonging to the genus Bacillus, specifically an enzyme obtained from the culture medium or cultured cells of Bacillus sp. 217C-11 strain (FERM BP-7450), or a processed product thereof, can be used. The concentration of inulin synthase used in producing inulin may be any concentration that allows sufficient utilization of sucrose (substrate) in the reaction solution. For example, when sucrose is 40 to 60% by mass, the concentration is preferably such that the activity of inulin synthase in the reaction solution is 0.4 unit / mL. To obtain suitable conditions for producing inulin using sucrose as a substrate, the pH of the reaction solution is preferably 6 to 8. A phosphate buffer may be used to maintain the pH of the reaction solution. The reaction time can be appropriately changed depending on the amount of inulin synthase used, but is usually 0.1 to 100 hours, and preferably 0.5 to 72 hours. The inulin produced in the reaction solution can be purified using known methods. For example, the resulting reaction solution can be purified using an ion exchange resin or activated carbon, concentrated under reduced pressure or using a reverse osmosis membrane, and then cooled to obtain inulin crystals. Alternatively, inulin can be precipitated and recovered by adding an organic solvent such as ethanol to the reaction solution.

[0016] As the polydextrose, for example, "Litesu Ultra" manufactured by Danisco Japan Co., Ltd. can be used.

[0017] Sweet sources include carbohydrates and sweeteners other than carbohydrates (hereinafter simply referred to as "sweeteners"). Examples of carbohydrates include sugars and sugar alcohols. Examples of sugars include monosaccharides, disaccharides, trisaccharides, oligosaccharides, polysaccharides (excluding dietary fiber), and starch hydrolysates with a DE value of 14 or more. Examples of monosaccharides include glucose, fructose, and galactose. Examples of disaccharides include maltose, lactose, sucrose, trehalose, and cellobiose. Sugar may be used instead of sucrose. Examples of sugar include white sugar, brown sugar, granulated sugar, white double sugar, powdered sugar, granulated sugar, and sugar solution. Examples of trisaccharides include maltotriose, raffinose, and cellotriose. Examples of oligosaccharides include tetrasaccharides such as maltosyltrehalose, gentiooligosaccharides, fructooligosaccharides, and milk oligosaccharides. Examples of polysaccharides include dextrin and starch. Examples of starch hydrolysates with a DE value of 14 or more include starch syrup and powdered syrup. Rare sugars include D-allose, D-tagatose, D-sorbose, allulose (psicose), erythritol, xylitol, etc. Rare sugars have been reported to have various functions, and for example, allulose is known to moderate the rise in blood glucose levels after meals. As the sugar, it is preferable to use one or more types selected from the first group consisting of monosaccharides, disaccharides, trisaccharides and oligosaccharides.

[0018] Examples of carbohydrates other than sugars include the above-mentioned monosaccharides, disaccharides, trisaccharides, and tetrasaccharides, or sugar alcohols derived from starch hydrolysates having a DE value of at least 14. Specific examples of sugar alcohols include glycerin, erythritol, xylitol, sorbitol, mannitol, maltitol, reduced starch syrup, etc.

[0019] Examples of sweeteners include high-intensity sweeteners such as saccharin sodium, cyclamate and its salts, acesulfame potassium, Luo Han Guo extract, thaumatin, aspartame, sucralose, alitame, neotame, and stevioside contained in stevia extract. Known sweeteners other than high-intensity sweeteners may also be used.

[0020] Examples of dairy product ingredients include raw milk (cow's milk, buffalo milk, sheep's milk, goat's milk, horse's milk, etc.), skim milk, concentrated skim milk, cheese, cream, butter, butter oil, skim milk powder, concentrated milk, whole milk powder, milk protein concentrate, whey protein concentrate, whey protein isolate, and micellar casein concentrate.

[0021] The frozen dessert preferably contains fat, more preferably milk fat, but may contain fat other than milk fat (for example, vegetable oil).

[0022] Examples of other ingredients besides those mentioned above include egg ingredients, salt, stabilizers, emulsifiers, flavorings, pH adjusters, lactic acid bacteria, bifidobacteria, fruit juice, matcha, black tea, chocolate, caramel syrup, coffee, and fruit. Egg ingredients include, for example, egg yolk, sweetened egg yolk, egg white, and whole egg.

[0023] Examples of stabilizers include gelatin, pectin, sodium cellulose glycolate (carboxymethylcellulose), guar gum, locust bean gum, carrageenan, microcrystalline cellulose, gum arabic, karaya gum, xanthan gum, tara gum, gellan gum, native gellan gum, macrohomopsyl gum, tamarind seed gum, agar, alginic acids (alginic acid, alginate), and soybean polysaccharides.

[0024] Examples of emulsifiers include lecithin, glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, polysorbates, organic acid monoglycerides, and fatty acid monoglycerides.

[0025] <Content> The dietary fiber content of the present frozen dessert may be, relative to the total mass of the present frozen dessert, as a lower limit, 3% by mass or more, 4% by mass or more, 5% by mass or more, 6% by mass or more, 7% by mass or more, or 8% by mass or more, and as an upper limit, 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, or 15% by mass or less. A suitable range is preferably 3 to 20% by mass, more preferably 5 to 17% by mass, and even more preferably 8 to 15% by mass. If the dietary fiber content is above the above lower limit, the present frozen dessert can be made low in sugar, and if it is below the above upper limit, the flavor will be better.

[0026] The frozen dessert contains at least sugar as a carbohydrate. The sugar content relative to the total mass of the present frozen dessert may be, as a lower limit, 1% by mass or more, 2% by mass or more, 3% by mass or more, or 3.5% by mass or more, and as an upper limit, 30% by mass or less, 29% by mass or less, 28% by mass or less, 27% by mass or less, 26% by mass or less, 25% by mass or less, 24% by mass or less, 23% by mass or less, 22% by mass or less, 21% by mass or less, 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, or 15% by mass or less. A preferred range is 1 to 30% by mass, more preferably 2 to 20% by mass, and even more preferably 3 to 15% by mass. A sugar content above the above lower limit can give the frozen dessert a soft texture, and a sugar content below the above upper limit can make the present frozen dessert low.

[0027] Among sugars, it is preferable to include one or more sugars selected from Group 1 consisting of monosaccharides, disaccharides, trisaccharides, and oligosaccharides, because they have a high sweetness. For example, the proportion of the total sugars in Group 1 to the total sugar mass is preferably 60% by mass or more, more preferably 80% by mass or more, and even more preferably 100% by mass. Among the sugars of Group 1, fructose is particularly preferred because it contributes to freezing point depression and has a high sweetness. For example, the proportion of fructose relative to the total content of the sugars of Group 1 is preferably 40% by mass or more, more preferably 60% by mass or more, and even more preferably 80% by mass or more. It may also be 100% by mass.

[0028] The sweetener source other than sugar may include one or more selected from high-intensity sweeteners and sugar alcohols. The content of the high-intensity sweetener may be, relative to the total mass of the frozen dessert, at least 0.001%, at least 0.005%, or at least 0.01% by mass as a lower limit, and at most 1.0%, at most 0.9%, at most 0.8%, at most 0.7%, at most 0.6%, or at most 0.5% by mass as an upper limit. A preferred range is 0.001 to 1.0% by mass, more preferably 0.005 to 0.7% by mass, and even more preferably 0.01 to 0.5% by mass. A content above the lower limit provides an excellent flavor in that it has a moderate sweetness, while a content below the upper limit provides an excellent flavor in that it does not have an excessively sweet taste. In particular, one or more high-intensity sweeteners selected from Group 2 consisting of sucralose, acesulfame potassium, luohan fruit extract, thaumatin, stevioside contained in stevia extract, etc. are preferred because they have a sweetness that is closer to that of sugar. For example, the proportion of the total mass of the high-intensity sweeteners in the second group is preferably 50 to 100% by mass, more preferably 60 to 100% by mass, and even more preferably 80 to 100% by mass, relative to the total mass of the high-intensity sweeteners.

[0029] The sugar alcohol content may be 6% by mass or less, 5% by mass or less, 4% by mass or less, 3% by mass or less, less than 3% by mass, or 2% by mass or less, relative to the total mass of the frozen dessert, or may be zero.

[0030] When the present frozen dessert contains dairy ingredients, the milk solids content relative to the total mass of the present frozen dessert may be, as a lower limit, 3% by mass or more, 5% by mass or more, 8% by mass or more, 10% by mass or more, or 15% by mass or more, and as an upper limit, 25% by mass or less, 20% by mass or less, or 18% by mass or less. A suitable range is preferably 3 to 25% by mass, more preferably 5 to 20% by mass, and even more preferably 10 to 18% by mass. If the content is above the above lower limit, a rich flavor will be obtained. If the content is below the above upper limit, the freezing point will be high, resulting in excellent resistance to melting (melting resistance) after production of the frozen dessert. Here, the milk solid content is the sum of the non-fat milk solid content and the milk fat content.

[0031] The milk fat content relative to the total mass of the frozen dessert may be, as a lower limit, 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, 5% by mass or more, 6% by mass or more, 7% by mass or more, or 8% by mass or more, and as an upper limit, 15% by mass or less, 14% by mass or less, 13% by mass or less, 12% by mass or less, 11% by mass or less, or 10% by mass or less. A suitable range is 1 to 15% by mass, more preferably 3 to 12% by mass, and even more preferably 5 to 10% by mass. A content above the lower limit above will result in an excellent, rich flavor, while a content below the upper limit above will prevent fat adhesion in the freezer, allowing for extended production and further reducing the frequency of fat lumps during freezing.

[0032] The solids content (total solids content) of the present frozen dessert may be, relative to the total mass of the present frozen dessert, at least 25% by mass, at least 26% by mass, at least 27% by mass, at least 28% by mass, at least 29% by mass, at least 30% by mass, or at least 31% by mass, and at most 45% by mass, at most 44% by mass, at most 43% by mass, at most 42% by mass, at most 41% by mass, at most 40% by mass, at most 39% by mass, or at most 38% by mass. A preferred range is 25 to 45% by mass, more preferably 28 to 40% by mass, and even more preferably 31 to 38% by mass. A content above the above lower limit results in excellent softness when chewed, while a content below the above upper limit results in excellent resistance to melting (melt resistance) after production of the frozen dessert.

[0033] The total fat content of the present frozen dessert may be, for example, 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, 5% by mass or more, 6% by mass or more, 7% by mass or more, or 8% by mass or more, relative to the total mass of the present frozen dessert, and the upper limit may be 15% by mass or less, 14% by mass or less, 13% by mass or less, 12% by mass or less, 11% by mass or less, or 10% by mass or less. A suitable range is preferably 1 to 15% by mass, more preferably 3 to 12% by mass, and even more preferably 5 to 10% by mass. A content above the above lower limit provides an excellent, rich flavor, while a content below the above upper limit prevents adhesion of fat granules in the freezer, allowing for extended production and further reducing the frequency of fat lumps during freezing.

[0034] The freezing point of the present frozen dessert may be, as a lower limit, −4.0° C. or higher, −3.9° C. or higher, −3.8° C. or higher, −3.7° C. or higher, −3.6° C. or higher, −3.5° C. or higher, −3.4° C. or higher, −3.3° C. or higher, −3.2° C. or higher, −3.2° C. or higher, −3.1° C. or higher, or −3.0° C. or higher, and as an upper limit, −1.5° C. or lower, −1.6° C. or lower, −1.7° C. or lower, −1.8° C. or lower, −1.9° C. or lower, or −2.0° C. or lower. A suitable range is −1.5 to −4.0° C., more preferably −1.7 to −3.5° C., and even more preferably −2.0 to −3.0° C. When the temperature is equal to or higher than the above lower limit, a stable temperature can be maintained without supercooling during freezing. From a product perspective, this prevents ice crystals from coarsening inside the cylinder during freezing, imparting a smooth texture to the frozen dessert. When the temperature is below the upper limit, the frozen dessert is not insufficiently cooled, resulting in a stable freezing temperature, which provides excellent shape retention and enables stable production. From a product perspective, the frozen dessert is less likely to melt (melt resistance) after production. The freezing point of this frozen dessert is the same as the freezing point of the raw material mix described below.

[0035] The calorie content per 100g of the frozen dessert is preferably 30 to 200kcal / 100g, more preferably 40 to 180kcal / 100g, and even more preferably 50 to 150kcal / 100g. The calorie content per product is preferably 10 to 150kcal, more preferably 30 to 130kcal, and even more preferably 40 to 120kcal. If the content is above the lower limit of the above range, then in terms of manufacturing, a certain amount of solids is included, so that the frozen dessert is not overcooled during freezing and a stable temperature can be maintained. From the product perspective, the icy texture of the frozen dessert is reduced, and a smooth texture can be imparted. If the content is below the upper limit, then in terms of manufacturing, the dessert is not insufficiently cooled, the freezing temperature is stable, and the dessert has excellent shape retention, enabling stable production. From the product perspective, the dessert is favored by consumers who are concerned about calories but also place importance on taste, and it is a product that combines both health and deliciousness at a high level. The calorie content of this frozen dessert is the same as the calorie content of the ingredient mix described below.

[0036] The overrun of the present frozen dessert may have a lower limit of 20% or more, 25% or more, 30% or more, 35% or more, or 40% or more, and an upper limit of 130% or less, 120% or less, 110% or less, 100% or less, 95% or less, 90% or less, or 85% or less. A suitable range is 20 to 130%, more preferably 30 to 100%, and even more preferably 40 to 85%. If the overrun is above the above lower limit, the shape retention is excellent and the shape is stable when discharged from the extrusion port, and if it is below the above upper limit, the rich flavor is excellent. "Overrun" is the ratio of the volume of air mixed into the raw mix. The overrun of this frozen dessert is the same as the overrun of the partially frozen product described below. In this specification, the overrun of the partially frozen product when the present frozen dessert is produced by the extruder method is the value measured for the overrun of the partially frozen product immediately after it is discharged from the extrusion port.

[0037] The average diameter of the ice crystals in the present frozen dessert is 40 μm or less. The lower limit may be 3 μm or more, 5 μm or more, or 10 μm or more, and the upper limit may be 40 μm or less, 39 μm or less, 38 μm or less, 37 μm or less, 36 μm or less, 35 μm or less, 34 μm or less, 33 μm or less, 32 μm or less, 31 μm or less, 30 μm or less, or 29 μm or less. A more preferred range is 10 to 40 μm, more preferably 15 to 35 μm, and even more preferably 20 to 30 μm. When the average diameter of the ice crystals is above the lower limit, the dessert has an excellent, moderate "coldness" characteristic of a frozen dessert, and when it is below the upper limit, the dessert has an excellent smooth texture, is less likely to be perceived as "cold" when eaten, and the luxurious feel of the dessert is not impaired. The size of the ice crystals can be adjusted by the manufacturing conditions. For example, it can be adjusted by the freezing temperature (extrusion temperature of the partially frozen product) and stirring strength in the freezing process, in which the raw material mix is ​​cooled below the freezing point to prepare a partially frozen product. For example, lowering the extrusion temperature tends to result in smaller ice crystals. Increasing the stirring speed also tends to result in smaller ice crystals. The average diameter of the ice crystals was measured by the method described in the Examples below.

[0038] When the present frozen dessert contains fat, the average diameter of the fat globules in the present frozen dessert may be, as a lower limit, 3 μm or more, and as an upper limit, 15 μm or less, 10 μm or less, or 7 μm or less. A more preferred range is 3 to 15 μm, more preferably 3 to 10 μm, and even more preferably 3 to 7 μm. When the average diameter of the fat globules is at least the above lower limit, ease of production and a rich taste are excellent, and when it is no more than the above upper limit, the frequency of churning is excellently reduced. The average diameter of fat globules can be adjusted by the freezing temperature (extrusion temperature of the partially frozen product) and stirring conditions in the freezing step in which the raw material mix is ​​cooled to below the freezing point of the raw material mix while being stirred to prepare a partially frozen product. For example, lowering the extrusion temperature tends to increase the size of fat globules. Furthermore, increasing the stirring speed promotes fat aggregation, which tends to increase the size of fat globules. The average diameter of fat globules is measured by the method described in the Examples below.

[0039] The viscosity of the frozen dessert at 5°C (product viscosity) may be, as a lower limit, 100 mPa·s or more, 200 mPa·s or more, or 300 mPa·s or more, and as an upper limit, 1600 mPa·s or less, 1500 mPa·s or less, 1400 mPa·s or less, 1300 mPa·s or less, 1200 mPa·s or less, 1100 mPa·s or less, 1000 mPa·s or less, or 900 mPa·s or less. A preferred range is 100 to 1600 mPa·s, and more preferably 300 to 900 mPa·s. A viscosity above the lower limit provides a less icy feel and a rich flavor, while a viscosity below the upper limit provides a moderately cool sensation and allows the flavor of flavor-providing ingredients such as vanilla to be strongly perceived. The product viscosity was measured as described in the Examples below. Product viscosity can vary depending on dietary fiber content, with increasing dietary fiber content tending to increase product viscosity. The viscosity of the product can be adjusted by the type and amount of stabilizer in addition to the amount of dietary fiber. Increasing the amount of stabilizer tends to increase the viscosity.

[0040] <Frozen dessert manufacturing method> This frozen dessert can be produced by a method in which a raw material mix containing dietary fiber is cooled below the freezing point to prepare a partially frozen product, the partially frozen product is molded into an unhardened molded product, and the unhardened molded product is hardened to obtain a hardened product. For example, it can be produced by an extrusion molding method including a freezing step in which a raw material mix containing dietary fiber is cooled in a continuous freezer to below the freezing point of the raw material mix to continuously prepare a partially frozen product, an extrusion molding step in which the partially frozen product is extruded from an extrusion port to obtain an unhardened molded product, and a hardening step in which the unhardened molded product is hardened to obtain a hardened product.

[0041] 1 and 2 show an embodiment of an apparatus suitable for the frozen dessert manufacturing method of this embodiment, which is an apparatus for manufacturing frozen desserts by extrusion molding. In this embodiment, the frozen dessert to be produced will be described by taking as an example an ice bar-shaped product in which a stick is inserted into a flat plate-shaped frozen dessert (frozen dessert main body). Hereinafter, the thickness direction of the frozen dessert body is referred to as the Z direction, the direction perpendicular to the Z direction and parallel to the direction of insertion of the stick is referred to as the X direction, and the direction perpendicular to the X and Z directions is referred to as the Y direction. The frozen dessert body is formed by extrusion molding, and the Z direction is parallel to the extrusion direction.

[0042] The device of this embodiment generally comprises a continuous freezer 50, an extrusion nozzle 11, a cutting section 20, and a tray 30. The continuous freezer of this embodiment (hereinafter simply referred to as "freezer") is a freezer compatible with the extrude system, and is capable of preparing partially frozen products cooled to a temperature at which they can be molded. In this specification, the extrude system refers to a method for producing frozen desserts, which includes a molding step in which the partially frozen products prepared in the freezer are continuously discharged through an extrusion nozzle and cut to obtain molded products (unhardened molded products) of the partially frozen products.

[0043] FIG. 2 is a schematic diagram of the freezer 50, where (a) is a vertical cross-sectional view and (b) is a horizontal cross-sectional view taken along line BB in (a). The freezer 50 includes a cylinder 51 , a dasher 52 , and a beater 53 . When the raw material mix is ​​supplied into the cylinder 51 from one end thereof, the raw material mix moves toward the other end thereof. If necessary, the raw material mix can be supplied into the cylinder 51 while entraining air therein. Cylinder 51 is provided with a refrigerant jacket 54 on the outside, which freezes the water content in the raw material mix moving inside cylinder 51. A refrigerant circulates inside refrigerant jacket 54, and the refrigerant exchanges heat with the raw material mix inside cylinder 51, causing the raw material mix to freeze, and a layer of frozen material (deposit) forms on the inner wall of cylinder 51.

[0044] The dasher 52 rotates around the central axis of the cylinder 51 as its axis of rotation, and stirs the inside of the cylinder 51 while scraping off any deposits on the inner wall of the cylinder 51. The dasher 52 is substantially cylindrical and has a through hole formed therein, so that the inside and outside of the dasher 52 are in communication with each other. A blade 52a provided on the outer surface of the dasher 52 scrapes off deposits on the inner wall of the cylinder 51. A coaxial beater 53 is provided inside the dasher 52.

[0045] In the freezer 50, the frozen material (deposits) formed on the inner wall of the cylinder 51 is scraped off by the blade 52a into small pieces, which are then uniformly stirred together with the unfrozen raw material mix (or raw material mix and air) by the dasher 52 and the beater 53 to form a uniform mixture of these, a partially frozen material, which is then discharged from the freezer 50.

[0046] The extrusion nozzle 11 shapes the partially frozen product discharged from the freezer 50 into a predetermined shape. The extrusion nozzle 11 has, in order from the top, a supply section 11a, a cylindrical main tube section 11b, a diameter-reducing section 11c, and a discharge section 11d. The lower end of the discharge section 11d opens to form an extrusion port 11e. The central axis of the main cylindrical portion 11b is defined as the central axis P of the extrusion nozzle 11. The central axis P is parallel to the Z direction.

[0047] In this embodiment, the partially frozen material continuously discharged from the freezer 50 is continuously supplied to the supply unit 11a. The supply unit 11a supplies the partially frozen material to the main tube portion 11b. The partially frozen material passes through the main tube portion 11b, the reduced diameter portion 11c, and the discharge portion 11d in this order, and is discharged downward in the Z direction from the extrusion port 11e and falls naturally onto the tray 30. Discharge portion 11d is cylindrical, and its inner shape is designed to match the planar shape of the uncured molded product 22 to be obtained, taking into account deformation due to dropping. Main tube portion 11b is cylindrical and has a larger diameter than discharge portion 11d. Main tube portion 11b and discharge portion 11d are connected via reduced diameter portion 11c. When the diameter-reducing portion 11c is provided, the speed at which the partially frozen material is discharged from the discharge portion 11d becomes higher than the speed at which the partially frozen material is supplied to the main cylindrical portion 11b.

[0048] The cutting section 20 cuts the partially frozen material 21 discharged from the extrusion outlet 11e of the extrusion nozzle 11 perpendicular to the extrusion direction (Z direction) to form a flat plate-shaped uncured molded material 22. For example, the partially frozen material 21 is cut with a wire or the like. The tray 30 receives the uncured molded product 22 that falls naturally from the extrusion outlet 11e of the extrusion nozzle 11 on a surface (XY plane) perpendicular to the Z direction, and transports it in the Y direction. In this embodiment, a stick inserting device (not shown) is provided for inserting the stick 10 into the partially frozen product immediately before cutting, and the ice bar-shaped unhardened molded product 22 falls naturally onto the tray 30. The thickness of the uncured molded product 22 in the Z direction can be adjusted by the flow rate of the partially frozen product 21 discharged from the discharge section 11d and the cutting speed of the cutting section 20.

[0049] <Raw material mix preparation process> The raw material mix can be prepared, for example, by mixing all the raw materials. The raw materials can be mixed by a conventional method. When mixing the raw materials, they may be heated to a temperature range that does not cause deterioration of the components, for example, about 60 to 80°C. After mixing the raw materials, it is preferable to heat-sterilize the resulting mixture. When heat-sterilizing the mixture, raw materials that are easily denatured by the heat during heat-sterilization (e.g., flavorings, etc.) may be added after heat-sterilization. As the heat-sterilization device, known devices such as a plate-type sterilizer, a tubular-type sterilizer, an infusion-type sterilizer, an injection-type sterilizer, and a batch-type sterilizer can be used. If necessary, the mixture may be filtered or homogenized before or after heat sterilization. If necessary, lactic acid bacteria may be added to the mixture after heat sterilization, and fermentation may be carried out.

[0050] The viscosity of the raw material mix at 5°C may be, as a lower limit, 100 mPa·s or more, 200 mPa·s or more, 250 mPa·s or more, or 300 mPa·s or more, and as an upper limit, 1500 mPa·s or less, 1400 mPa·s or less, 1300 mPa·s or less, 1200 mPa·s or less, 1100 mPa·s or less, 1000 mPa·s or less, or 900 mPa·s or less. A suitable range is 100 to 1500 mPa·s, preferably 200 to 1200 mPa·s, and more preferably 250 to 900 mPa·s. When the viscosity is equal to or greater than the lower limit, icing is less likely to occur inside the cylinder during continuous operation. When the viscosity is equal to or less than the upper limit, an increase in piping pressure during sterilization and problems with the delivery of the mix to the freezer are less likely to occur. The viscosity of the raw material mix at 5° C. can vary depending on the dietary fiber content. As the dietary fiber content of the raw material mix increases, the viscosity tends to increase. The viscosity of the raw material mix at 5°C can be adjusted not only by the dietary fiber content but also by the stabilizer content. Increasing the stabilizer content tends to increase the viscosity. The composition of the raw material mix is ​​preferably designed so that the viscosity falls within the above range. In this embodiment, the frozen dessert main body is made of a hardened material mix. The composition of the material mix by mass is the same as the composition of the frozen dessert main body by mass.

[0051] <Freezing process> The raw material mix obtained in the raw material mix preparation step is continuously fed to the freezer 50 shown in FIG. 2 to continuously obtain partially frozen products. In the freezer 50, the raw material mix is ​​cooled to below the freezing point to continuously prepare a partially frozen product. The temperature of the raw material mix just before the entrance to the freezer 50 (the supply temperature) is higher than the freezing point of the raw material mix. If the supply temperature is too high, the temperature inside the freezer may not drop, while if it is too low, the viscosity of the raw material mix may increase, making it difficult to stabilize the flow rate. Therefore, the temperature must be adjusted to avoid these problems. The absolute value of the difference between the supply temperature and the freezing point of the raw material mix may be, as a lower limit, 5°C or more, 6°C or more, or 7°C or more, and may be, as an upper limit, 12°C or less, 11°C or less, or 10°C or less. A suitable range is 5 to 12°C, and more preferably 7 to 10°C.

[0052] If air is entrained when the raw material mix is ​​supplied to the freezer 50, the mixture of the raw material mix and air is introduced into the cylinder, and is frozen in the cylinder while containing air bubbles, becoming a partially frozen product containing air, which is then discharged from the freezer 50. The overrun of the partially frozen product can be adjusted by the amount of air mixed with the raw material mix. The size of the ice crystals in the final frozen dessert can be adjusted by changing the rotation speed of the dasher. Increasing the rotation speed of the dasher tends to result in smaller ice crystals in the frozen dessert. When the raw material mix contains fat, the size of the fat globules in the final frozen dessert can be adjusted by changing the rotation speed of the dasher. Increasing the rotation speed of the dasher promotes fat aggregation, which tends to result in larger fat globules.

[0053] <Extrusion molding process> When the partially frozen material continuously discharged from the freezer 50 is continuously supplied to the extrusion nozzle 11, the partially frozen material is continuously extruded from the extrusion outlet 11e of a predetermined shape, cut, and falls onto the tray 30, thereby obtaining an unhardened molded product 22. The extrusion temperature for the partially frozen product may be, as a lower limit, -6.0°C or higher, -5.9°C or higher, or -5.8°C or higher, and as an upper limit, -3.5°C or lower, -3.6°C or lower, or -3.7°C or lower. A suitable range is -6.0 to -3.5°C. The extrusion temperature is preferably -5.9 to -3.6°C, and more preferably -5.8 to -3.7°C. If the extrusion temperature is above the lower limit, fat lumps are less likely to occur, and if it is below the upper limit, the product will have a smooth texture, excellent shape retention, and a stable shape. In this specification, the extrusion temperature of the partially frozen product is a value measured at the time when the partially frozen product is immediately discharged from the extrusion port. The extrusion temperature of the partially frozen product is a temperature below the freezing point of the raw material mix, and the absolute value of the difference between the extrusion temperature and the freezing point of the raw material mix may be at least 1°C, at least 1.5°C, or at least 2°C as a lower limit, and at most 5°C, at most 4.5°C, or at most 4°C as an upper limit. A suitable range is 1 to 5°C, and more preferably 2 to 4°C.

[0054] <Curing process> The resulting unhardened molded product 22 is cooled and hardened to obtain the frozen dessert body. Hardening can be performed by a conventional method. For example, the unhardened molded product 22 is hardened by keeping it at -45 to -30°C for 20 minutes to 1 hour.

[0055] <Coating process> Furthermore, a coating layer (second layer) may be provided on the outer surface of the frozen dessert body (first layer) by a known method to form a multi-layered frozen dessert (coating step). For example, the coating layer can be formed by a known method, such as by holding the stick and lifting the frozen dessert body, immersing it in a coating liquid, lifting it up, and then cooling and hardening it. The temperature of the coating liquid is preferably, for example, 30 to 50°C. The time for immersion in the coating liquid (retention time) is preferably, for example, 0.1 to 5 seconds.

[0056] The coating liquid is preferably an oil and fat composition. The oil and fat contained in the oil and fat composition is not particularly limited. It may be any oil and fat that is used as a component of the coating layer of a frozen dessert. The oil and fat composition is, for example, chocolate. Examples of 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 butter, and cocoa butter.

[0057] The oil or fat composition may contain other components in addition to the oil or fat. Examples of other ingredients include cocoa ingredients such as cocoa mass and cocoa powder; sweeteners: dairy products; water; emulsifiers; thickening agents; 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; plant 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 various food ingredients such as fruit, fruit juice, coffee ingredients, and nut and seed ingredients. Specific examples of sweeteners and dairy products include the same sweeteners and dairy products as those used in the raw material mix.

[0058] The oil and fat composition preferably has a solid fat index (SFI) at -10°C of 40 to 95% and a solid fat index (SFI) at 20°C of 0 to 40%. More preferably, the SFI at -10°C is 50 to 95% and the SFI at 20°C is 0.1 to 20%. More preferably, the SFI at -10°C is 55 to 85% and the SFI at 20°C is 1 to 15%. "SFI" (Solid Fat Index) refers to the percentage of solid fat present in fats and oils at a certain temperature. The sample was measured using a differential scanning calorimeter (DSC-60Plus; manufactured by Shimadzu Corporation), and the heat of fusion was calculated and the data was analyzed to obtain the SFI.

[0059] In the multi-layered frozen dessert of this embodiment, the mass ratio of the frozen dessert body to the coating layer, i.e., frozen dessert body:coating layer, is preferably 2.0:1 to 5.0:1, more preferably 2.5:1 to 4.5:1, and even more preferably 3.0:1 to 4.0:1. The mass ratio of the frozen dessert body to the coating layer in a multi-layered frozen dessert can be measured by peeling the coating layer from the frozen dessert in a frozen state, then measuring the mass of the frozen dessert body and the coating layer, and calculating the mass ratio. The mass ratio of the frozen dessert body to the coating layer can be adjusted, for example, by the surface temperature of the frozen dessert body, the temperature of the coating liquid, and the immersion time of the frozen dessert body in the coating liquid.

[0060] The calorie content per 100 g of the multi-layered frozen dessert of this embodiment is preferably 80 to 350 kcal / 100 g, more preferably 90 to 300 kcal / 100 g, and even more preferably 100 to 300 kcal / 100 g. The calorie content per product of the multi-layered frozen dessert of this embodiment is preferably 30 to 250 kcal, more preferably 50 to 230 kcal, and even more preferably 80 to 220 kcal.

[0061] According to this embodiment, by reducing the size of the ice crystals in the frozen dessert, a frozen dessert containing dietary fiber and having excellent texture and flavor can be obtained. For example, the ice crystals can be reduced by lowering the extrusion temperature. Furthermore, lowering the extrusion temperature is thought to promote the aggregation of fat, further improving the texture and flavor. By incorporating dietary fiber as a solid content source, the amount of carbohydrates can be reduced, making it possible to produce a low-carbohydrate frozen dessert with excellent texture and flavor.

[0062] Furthermore, as will be shown in the examples below, even if the overrun is increased, the melting rate in the meltdown test is low and good shape retention can be achieved. The reason for this is thought to be that lowering the extrusion temperature promotes fat aggregation, resulting in sufficient formation of the three-dimensional structure of fat.Increasing the overrun can reduce the carbohydrate content per volume.

[0063] For example, in the meltdown test described below, a frozen dessert body (the present frozen dessert) having a melting rate of 70% or less after 120 minutes can be obtained. Meltdown test: A frozen dessert with an initial mass of M1 is left standing in an atmosphere at 23.5°C, and the mass of the liquid that is produced by melting is measured over time. When the mass of the liquid that is produced after a predetermined time has elapsed from the start of standing is designated as M2, the melting rate (unit: %) is calculated using the following formula. Melting rate=M2 / M1×100 The lower limit of the melting rate may be, for example, 5% or more, 6% or more, 7% or more, 8% or more, 9% or more, 10% or more, 11% or more, or 12% or more, and the upper limit may be 70% or less, 69% or less, 65% or less, 64% or less, 60% or less, 59% or less, 55% or less, 54% or less, 53% or less, or 52% or less. A suitable range is 5 to 70%, and preferably 10 to 70%.

[0064] Although the present embodiment has been described with reference to an example of a popsicle-shaped frozen dessert having a stick, a frozen dessert having a flat plate-shaped frozen dessert body can also be manufactured using a similar manufacturing method. For example, a frozen dessert in the form of a flat plate-shaped frozen dessert body contained in an edible container such as a wafer, or a frozen dessert in the form of a flat plate-shaped frozen dessert body sandwiched between plate-shaped foods such as biscuits, can be manufactured. [Example]

[0065] The present invention will be explained in more detail below using examples, but the present invention is not limited to these examples.

[0066] <Measurement and evaluation methods> [Average ice crystal diameter] The frozen desserts to be measured were stored in a freezer at -35°C for more than 24 hours to regulate the temperature. The measurement equipment used was an optical microscope (Nikon Co. Ltd., product name Nikon Eclipse E400) and a slide (Matsunami Glass Ind., Ltd., product name S1225 type). The temperature inside a temperature-controlled refrigerated glove box was set to -15°C, and the optical microscope and experimental equipment were placed inside. After the inside of the box had cooled sufficiently, the frozen dessert to be measured was transferred into the box and stored there for approximately 5 hours to adjust the temperature. A small sample was taken from the center of the frozen dessert using a spoon. The sample was placed in the center of a slide, and a few drops of isobutanol were added to remove fat. Another slide was placed on top of this, taking care not to leave any air bubbles between the slides. The slide was held at a point away from the sample and moved slowly back and forth and side to side to disperse the ice crystals in the sample so that they did not overlap. In this state, the slide was placed on the observation stage, and the ice crystals in the sample were observed at 350x magnification. The area of ​​the ice crystals was measured two-dimensionally from above using image analysis software (Media Cybernetics, product name Image Pro Plus ver. 7.0) for the obtained images. The diameter (R, equivalent diameter of a circle) of the measured area (A) was calculated using the following formula: R=2×√(A / π) The number and diameter (R, unit: μm) of all ice crystals observed within the field of view were measured, and the average diameter was calculated.

[0067] [Mean diameter of fat globules, 90% diameter] The frozen dessert to be measured, which had been stored in a -35°C freezer, was left to stand in a 5°C refrigerator for 3 hours, then dissolved in three times the amount of deionized water at 5-10°C and left to stand in a 5°C refrigerator for at least 12 hours. The sample was lightly stirred before measurement. The particle size distribution was measured under the following measurement conditions using a laser diffraction / scattering particle size distribution analyzer (HORIBA product name: Partica LA-950V2). Specifically, a flow cell attached to the device was first connected, and the sample was dropped into the circulating dispersion medium, followed by circulation and stirring to prepare the sample. When the sample transmittance (R) reached a predetermined range (75% to 85%), the device was operated to capture laser diffraction / scattering data. A particle size distribution was obtained based on the captured data, and the volume-based mean diameter in the obtained particle size distribution and the 90% diameter in the volume-based cumulative distribution were calculated to determine the mean diameter and 90% diameter of the fat globules. (Measurement conditions: wet) Dispersion medium: water Sample refractive index: 1.600-0.000i Dispersion method: No ultrasonic irradiation, no surfactants or dispersants used. Circulation speed: 5 (flow rate 2.3 L / min, motor rotation speed 1160 rpm) Stirring speed: 1 (900 rpm) Sample transmittance: 75% to 85%

[0068] [Evaluation of shape retention: Meltdown test] The frozen desserts to be measured were stored in a -15°C freezer for at least 24 hours to regulate the temperature. The mass of the sample (initial mass M1, unit: g) was measured, and the sample was placed on a wire mesh (mesh opening: 4.5 mm) at 23.5°C in a draft-free atmosphere (relative humidity: 47%). A receiver and a scale were placed under the wire mesh, and the mass of the liquid that fell into the receiver was measured over time. The melting rate (unit: %) was calculated using the following formula based on the mass of the liquid M2 (unit: g) 120 minutes after the sample was placed on the wire mesh. A low melting rate indicates a slow melting rate, excellent texture integrity (shape retention), and a longer ice cream retention time in the mouth (persistence) during consumption. In other words, a low melting rate indicates superior flavor persistence, which is one of the elements of good flavor. Melting rate=M2 / M1×100

[0069] [viscosity] The viscosity of the raw material mix was measured by adjusting the temperature of the raw material mix to 5°C and using a B-type viscometer (product name: RB-80L, manufactured by Toki Co., Ltd.) at a rotation speed of 60 rpm with rotor No. 3. The viscosity of the frozen dessert (product viscosity) was measured by adjusting the temperature of the molten frozen dessert liquid to 5°C after storing frozen desserts that had been stored in a -35°C freezer for more than 24 hours in a 5°C refrigerator for more than 12 hours, using a B-type viscometer (product name: RB-80L, manufactured by Toki Co., Ltd.) at a rotation speed of 60 rpm and rotor No. 3.

[0070] [Sensory evaluation (1)] The frozen desserts obtained by the method described below were subjected to sensory evaluation by the following method. Nine panelists with over five years of experience in developing frozen desserts tasted bite-sized samples of frozen desserts and rated them for smoothness of texture while chewing them according to the following criteria. The average scores of the nine panelists were calculated. Before the evaluation, the evaluators tasted a reference sample (Example 4) and adjusted the scale to determine whether the frozen dessert of Example 4 was rated on the following three criteria. "Smoothness of texture" was defined as "the degree of denseness of the frozen dessert texture when chewed." [Grading criteria] 1 point: The smoothness is clearly not felt compared to the reference sample. 2 points: The texture feels slightly less smooth than the reference sample. 3 points: No noticeable difference compared to the reference sample. 4 points: Feels slightly smoother than the reference sample. 5 points: The surface is noticeably smoother than the reference sample.

[0071] [Sensory evaluation (2)] The frozen desserts obtained by the method described below were subjected to sensory evaluation by the following method. Thirty general consumers tasted the frozen dessert samples of Production Example 1 and Reference Example 1 and rated them for the following evaluation items according to the following rating criteria. The affirmative rate was calculated from the scoring results for each item, and a chi-square test was used to confirm significant differences. The affirmative rate was calculated using the following formula: Affirmative rate (%) for "Balance of the flavor strength of the coating chocolate and vanilla ice cream" = (Number of general consumers who scored 3 points ÷ Number of general consumers (30 people)) x 100 Affirmative rate (%) for "smooth texture" = (number of general consumers who scored 1 or 2 points ÷ number of general consumers (30 people)) x 100 [Grading criteria] "Evaluation criteria: Balance of the strength of the flavor of the coating chocolate and vanilla ice cream" 1 point: The taste of the coating chocolate is too strong and not good. 2 points: The taste of the coating chocolate is too strong and not very good. 3 points: Just right. 4 points: The vanilla ice cream flavor is too strong and not very good. 5 points: The vanilla ice cream flavor is too strong and not good. "Evaluation item: smooth texture" 1 point: Smooth. 2 points: Somewhat smooth. 3 points: Neither. 4 points: Not very smooth. 5 points: Not smooth.

[0072] <Raw materials> The raw materials used in the formulation in Table 1 are as follows: [Ice Mix] Cream: Milk fat 48.0% by mass, non-fat milk solids 4.5% by mass, solids 52.5% by mass. Manufactured by Morinaga Milk Industry Co., Ltd. Cheese: Milk fat 53.0% by mass, non-fat milk solids 10.00% by mass, solids 63.0% by mass. - Skim concentrated milk: Milk fat 0.4% by mass, non-fat milk solids 34.6% by mass, solids 35.0% by mass, manufactured by Morinaga Milk Industry Co., Ltd. Sweetened egg yolk: Fat 22.30% by mass, solids 55.9% by mass, manufactured by Kewpie Egg Company.

[0073] [Examples 1-5] Examples 1 to 3 are working examples, and Examples 4 and 5 are comparative examples.

[0074] A raw material mix was prepared by mixing and dissolving all raw materials according to the composition shown in Table 1, heat sterilizing, and homogenizing. The raw material mix was continuously fed to a continuous freezer (Hoyer KF2000 freezer) at a feed temperature. The partially frozen material discharged from the freezer was continuously fed to an extrusion nozzle 11 having the configuration shown in Figure 1. The temperature of the raw material mix just before the entrance to the freezer (feed temperature) was set to 5°C. In each example, the temperature of the refrigerant in the freezer was adjusted to control the temperature (extrusion temperature) of the partially frozen product immediately after it was discharged from the extrusion port 11e, with the other conditions remaining the same. The partially frozen product extruded from the extrusion outlet 11e of the extrusion nozzle 11 was cut perpendicular to the extrusion direction and allowed to fall naturally onto the tray 30 to obtain an uncured molded product 22. A stick 10 was pierced into the partially frozen product just before cutting, and the uncured molded product 22 was made into an ice bar shape. The obtained uncured molded product 22 was cured by being kept in an atmosphere of -30°C or below for 20 minutes or more (curing step). After this, the stick 10 was peeled off from the tray 30 by a device that grips and lifts it, and an ice bar-shaped frozen dessert was obtained in which the flat plate-shaped frozen dessert body and the stick were integrated. The extrusion temperature and overrun of the partially frozen product discharged from the extrusion port 11e were measured. The measurement results are shown in Table 2. The ice crystal size, fat globule size, melting rate (meltdown test), and product viscosity of the resulting frozen desserts were measured using the methods described above. Sensory evaluation (1) was also performed using the same method. The results are shown in Table 2. The results of the meltdown test are shown in Figure 3.

[0075] Examples 4 and 5 are comparative examples in which the filling temperature was increased. Since molding was difficult using the extrusion molding method, a flat frozen dessert body was produced using the molding method. First, a raw material mix was prepared in the same manner as in Example 1. The raw material mix was adjusted to the supply temperature, and 1 kg was supplied to a batch freezer (manufactured by Carpigiani) to obtain a partially frozen product. The overrun of the partially frozen product was adjusted to 70%. The temperature of the partially frozen product removed from the freezer was measured and used as the extrusion temperature. The obtained partially frozen product was filled into a mold with a rectangular opening measuring 21 mm x 50 mm and a depth of 117 mm, and this mold was immersed in an antifreeze solution at -35°C. A stick was inserted into the center of the opening, and after sufficient hardening, the hardened product was removed from the mold to obtain an ice bar-shaped frozen dessert in which the flat frozen dessert body and the stick were integrated.

[0076] [Table 1]

[0077] [Table 2]

[0078] As shown in the results in Table 2, Examples 1 to 3, in which the average ice crystal diameter was 40 μm or less, produced frozen desserts with an excellent smooth texture, as evidenced by the sensory evaluation results. Furthermore, in the meltdown test, the frozen desserts of Examples 1 to 3 had lower melting rates than Examples 4 and 5. As mentioned above, a lower melting rate indicates superior flavor retention, which is one element of good flavor. Generally, methods of imparting flavor retention by reducing the influence of ambient temperature and slowing the melting rate through compositional changes, such as by incorporating more fat or reducing overrun to increase the amount of ice in the frozen dessert, are well known. However, while Examples 1 to 5 had the same composition, adjusting the average ice crystal diameter promoted fat aggregation and sufficient formation of a three-dimensional fat structure, thereby slowing the melting rate and resulting in frozen desserts with excellent flavor retention. Furthermore, as shown in the fat globule size distribution results, the fat globule size of the frozen desserts of Examples 1 to 3 was larger than that of Examples 4 and 5. As the fat globule size increases, the richness tends to increase, and it can be seen that the frozen desserts of Examples 1 to 3 have a richer taste than Examples 4 and 5. Thus, from the results of the meltdown test and the fat globule particle size distribution, frozen desserts of Examples 1 to 3 were obtained that had a rich flavor and excellent flavor durability. When a frozen dessert with a rich flavor is less likely to melt (excellent flavor durability), the flavor is maintained, further enhancing the rich deliciousness. Furthermore, the frozen desserts of Examples 1 to 3 had higher product viscosities than those of Examples 4 and 5. The increased product viscosity also contributes to an improved richness.

[0079] [Manufacturing Example 1] In this example, a multi-layered frozen dessert was produced having a coating layer (second layer) on the outer surface of the frozen dessert body (first layer). The coating liquid used was chocolate with an SFI similar to that of the coating layer in Reference Example 1 described below. Specifically, the chocolate used had an SFI of 72% by mass at -10°C and an SFI of 4% by mass at 20°C. In the same manner as in Example 2, an ice cream bar-shaped frozen dessert body was produced, immersed in a 41°C chocolate liquid, held there for 1 second, then removed and cooled with cold air from liquid nitrogen to solidify, forming a coating layer and obtaining a multi-layered frozen dessert. The mass ratio of frozen dessert body to coating layer was 3.4:1. The thickness of the coating layer was similar to that of the coating layer in Reference Example 1 described below.

[0080] [Reference example 1] The frozen dessert of this example is a commercially available ice cream bar-type product having a frozen dessert main body (vanilla ice cream) and a chocolate coating layer. As shown in Table 3, the frozen dessert of this example does not contain dietary fiber and contains more carbohydrates than Production Example 1. The non-fat milk solids, total fat content, and milk fat content of the frozen dessert main body are approximately the same as those of Production Example 1, and the total solids content is also approximately the same as those of Production Example 1. The frozen desserts of Production Example 1 and Reference Example 1 were evaluated by general consumers for the "balance between the strength of the flavor of the coating chocolate and the strength of the flavor of the vanilla ice cream" and the "smoothness of the texture" using the sensory evaluation method (2) described above. The results are shown in Table 3.

[0081] [Table 3]

[0082] As shown in the results in Table 3, it was confirmed that there was no statistically significant difference in the positive rate results between Reference Example 1, which did not contain dietary fiber, and Production Example 1, which did contain dietary fiber. Thus, even though it was a multi-layered frozen dessert with a coating layer, it was possible to obtain a frozen dessert with excellent flavor (a balance of the flavor strength of the coating chocolate and vanilla ice cream, and a smooth texture). [Explanation of symbols]

[0083] 10 sticks 11 Extrusion nozzle 11a Supply section 11b Main cylinder part 11c Reduced diameter part 11d Discharge section 11e Extrusion port 20 Cut section 21 Partially frozen items 22 Uncured molded product 30 trays 50 Freezer 51 cylinders 52 Bladed Dasher 52a blade 53 Beater 54 Refrigerant jacket

Claims

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

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

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

4. The frozen dessert according to claim 1, having a freezing point of -4.0 to -1.5°C.

5. The frozen dessert according to claim 1, wherein the overrun is 20 to 130%.

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

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

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

9. 2. The frozen dessert according to claim 1, wherein the calorie content per 100 g is 30 to 200 kcal / 100 g.

10. 2. The frozen dessert according to claim 1, wherein the melting rate after 120 minutes in the meltdown test described below is 70% or less. Meltdown test: A frozen dessert with an initial mass M1 is left standing in an atmosphere at 23.5°C, and the mass of the liquid generated by melting is measured over time. When the mass of the liquid generated after a predetermined time has elapsed from the start of standing is designated as M2, the melting rate (unit: %) is calculated using the following formula. Melting rate=M2 / M1×100

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

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

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