Packed frozen dessert and method for cooking the same

Abstract

To provide a new food capable of enjoying a temperature difference.SOLUTION: A packed frozen dessert comprising: a container with a lid; a separation layer that separates an internal space of the container into a first region and a second region; and a frozen dessert placed in the first region, wherein the second region is in contact with the lid.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a packaged frozen dessert and a method for preparing the same. [Background technology]

[0002] One way to enjoy frozen desserts is to pour espresso coffee over ice cream, a combination known as affogato. In affogato, you can enjoy the difference in temperature between the cold ice cream and the hot espresso coffee.

[0003] As an example of a food that allows you to enjoy the difference in temperature, Patent Document 1 discloses "a frozen dessert food in which a frozen dough portion that thaws when heated in a microwave oven to become a cold dessert and a frozen sauce portion that becomes a hot sauce are layered together, the frozen sauce portion being arranged in a state where it can come into direct contact with the surface inside the microwave oven or via a medium having heat conductivity." Patent Document 1 relates to an invention based on the discovery that thawing progresses from the bottom of an object to be heated, even when microwaves are uniformly irradiated. Specifically, Patent Document 1 discloses that a dessert food having a hot sauce and a cold dough portion is provided by heating the frozen sauce portion, which is arranged in a state where it can come into direct contact with the surface inside the microwave oven or via a medium having heat conductivity, before the frozen dough portion. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 2023-53930 Summary of the Invention [Problem to be solved by the invention]

[0005] The present invention provides a new food product that can be enjoyed with different temperatures. [Means for solving the problem]

[0006] By using a separation layer that separates the cold dessert from the heated liquid, the temperature difference between the dessert and the liquid can be enjoyed.

[0007] The present invention includes the following embodiments. [1] A container with a lid, a separation layer that divides the interior space of the container into a first region and a second region; A frozen dessert placed in the first area; Including, the second region is in contact with the lid; Containerized frozen desserts. [2] [1] A containerized frozen dessert as described in [1], wherein when liquid is poured into the second region, the separation layer prevents the liquid from moving from the second region to the first region. [3] A container-packed frozen dessert according to [1] or [2], in which a liquid is poured into the second region and then heated by microwaves. [4] The container-packed frozen dessert according to any one of [1] to [3], wherein the separation layer is disposed approximately parallel to the bottom of the container. [5] The container-packed frozen dessert according to any one of [1] to [4], wherein the separation layer is disposed on the surface of the frozen dessert. [6] The container-packed frozen dessert according to any one of [1] to [5], wherein substantially the entire space of the first region is filled with the frozen dessert. [7] The container-packed frozen dessert according to any one of [1] to [6], wherein the separation layer is an edible layer. [8] The container-packed frozen dessert according to any one of [1] to [7], wherein the container has a scale indicating the amount of liquid to be poured into the second region. [9] The container-packed frozen dessert according to any one of [1] to [8], further comprising an ingredient disposed in the second region that changes the taste of the liquid poured into the second region.

[10] The container-packed frozen dessert according to any one of [1] to [9], wherein the frozen dessert contains ice pieces.

[11] [1] to

[10] , and a container-packed frozen dessert according to any one of [1] to

[10] . A document that describes pouring a liquid into the second area and then heating it in a microwave; Including, product.

[12] Pouring a liquid into the second region of the container-packed frozen dessert according to any one of [1] to

[10] , and then heating it with microwaves; A method for preparing the containerized frozen dessert, comprising: [Effects of the Invention]

[0008] The present invention can provide a new food product that can be enjoyed with different temperatures. [Brief explanation of the drawings]

[0009] [Figure 1] FIG. 1 shows a cross-sectional view of an example of a container-packed frozen dessert. DETAILED DESCRIPTION OF THE INVENTION

[0010] Hereinafter, embodiments of the present invention will be described in detail, but the present invention is not limited to these and various modifications are possible without departing from the gist of the present invention.

[0011] <Containerized frozen desserts> One embodiment of the present invention relates to a containerized frozen dessert comprising a container with a lid, a separating layer that divides the interior space of the container into a first region and a second region, and a frozen dessert disposed in the first region, wherein the second region is in contact with the lid.

[0012] In the containerized frozen dessert of this embodiment, liquid is poured into the second area and then heated with microwaves, allowing you to enjoy the temperature difference between the heated liquid and the still-cold frozen dessert. Furthermore, microwave heating makes the frozen dessert more easily mixable with the heated liquid, so that at first you can enjoy the temperature difference between the frozen dessert and the liquid, and then by mixing the frozen dessert and the liquid together you can enjoy the combination of their flavors.

[0013] An example of a liquid containerized frozen dessert according to the present invention is shown in Figure 1. The containerized frozen dessert 1 of Figure 1 includes a container 11, a separating layer 12, a first region 13A, a second region 13B, a frozen dessert 14, and a lid 15. The frozen dessert 14 fills the first region 13A.

[0014] The container-packed frozen dessert 1 is cooked by opening the lid 15, pouring liquid into the second region 13B, and heating with microwaves. Because the microwave transmittance differs between the liquid and the frozen dessert 14, the temperature of the liquid rises while the frozen dessert 14 remains cold. Furthermore, the presence of the separation layer 12 prevents the heated liquid from moving from the second region 13B to the first region 13A. This allows the user to enjoy the temperature difference between the heated liquid and the cold frozen dessert 14.

[0015] [Frozen dessert] In this specification, "frozen desserts" refers to desserts that are stored in a frozen state, such as ice creams and frozen desserts, and does not include desserts that are stored at chilled temperatures, such as puddings. Ice creams include ice cream, ice milk, and lacto ice cream. In this specification, "ice creams," "ice cream," "ice milk," and "lacto ice cream" comply with the provisions of the Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products (Ministry of Health, Labour and Welfare Ordinance No. 106 of August 8, 2018).

[0016] Specifically, ice cream is a frozen product made from processed milk or foods made from milk as an ingredient, or from foods that use milk as a main ingredient, and contains 3.0% or more milk solids (excluding fermented milk). Ice cream has a milk solids content of 15.0% or more and a milk fat content of 8.0% or more. Ice milk is milk with a milk solids content of 10.0% or more and a milk fat content of 3.0% or more (excluding ice cream). Lactic ice cream is ice cream with a milk solids content of 3.0% or more (excluding ice cream and ice milk).

[0017] Ice desserts have a milk solids content of less than 3.0%.

[0018] The frozen dessert may contain ice pieces. In this specification, "ice pieces" refers to pieces that are added separately from the ice mix and have a length of 0.06 mm or more. Ice pieces are distinguished from ice crystals (usually 30 to 55 μm) that form when the water in the ice mix solidifies during freezing.

[0019] The average length of the ice pieces is preferably 0.06 to 14 mm, more preferably 0.06 to 1.7 mm, and even more preferably 0.06 to 1.0 mm. The average length of the ice pieces may be, for example, 0.10 to 1.7 mm, 0.15 to 1.7 mm, 0.10 to 1.0 mm, or 0.15 to 1.0 mm. By keeping the average length of the ice pieces within the above range, a smooth texture and a cooling sensation can be achieved.

[0020] In this specification, the "length" of an ice piece refers to the longest distance between any two points on the outer edge of the ice piece photographed using an optical microscope or observed with the naked eye. The "average length" of an ice piece in this specification is the average length of 100 randomly selected ice pieces.

[0021] The amount of ice pieces can be, for example, 10 to 80 mass %, 20 to 70 mass %, or 30 to 60 mass % based on the mass of the frozen dessert.

[0022] The overrun of the frozen dessert is not particularly limited, but is preferably 20 to 100%, more preferably 30 to 90%, and even more preferably 40 to 80%.

[0023] The overrun value is the percentage of the volume of air contained in the ice cream mix. For example, a frozen dessert with 100% overrun means that it contains the same volume of air as the ice cream mix. Overrun can also be calculated using the following formula: Overrun = ((volume) x (specific gravity) / (weight) - 1) x 100 Specifically, the weight of the frozen dessert is measured using an electronic balance. The frozen dessert is then immersed in a solution adjusted to a specific gravity of 1.0, and the increased weight is measured and used as the volume of the frozen dessert. Specific gravity refers to the specific gravity of the ice cream mix, and is measured using a vibration density meter or hydrometer.

[0024] [Container with lid] The type of the lidded container is not particularly limited, and any container commonly used for storing frozen desserts can be used. The container is preferably heat-resistant. In this specification, "heat-resistant" means that the container can withstand microwave heating, more specifically, that the container can withstand heating at 700 W for at least 60 seconds.

[0025] The container preferably has a scale indicating the amount of liquid to be poured into the second area, which makes it easy to pour the correct amount of liquid.

[0026] [Separation layer] The separating layer can divide the interior space of the container into a first region and a second region.

[0027] The first region has a frozen dessert disposed therein, and it is preferable that substantially the entire space of the first region is filled with the frozen dessert.

[0028] The second region is in contact with the lid of the container, so that liquid can be poured into the second region by opening the lid.

[0029] The second region preferably has sufficient space for pouring liquid, and therefore preferably occupies 10 to 70% of the internal space of the container, more preferably 20 to 60%, and even more preferably 30 to 50%.

[0030] Preferably, the second region contains a material (hereinafter referred to as "flavor-changing material") that changes the taste of the liquid poured into the second region. The flavor-changing material is preferably placed on the surface of the separation layer. By using the flavor-changing material, it is possible to enjoy a combination of flavors between the liquid and the frozen dessert.

[0031] Flavor-changing materials include, but are not limited to, coffee powder, matcha powder, cocoa powder, powdered fruit juice, powdered bean paste, and chocolate.

[0032] The separation layer preferably has the ability to prevent a liquid poured into the second region from migrating to the first region. Specifically, a separation layer having the ability to allow room temperature water (30 mL) poured into the second region to migrate to the first region in at least 90 seconds when left standing is preferred. Furthermore, the separation layer preferably has the ability to allow water (30 mL) poured into the second region and microwave-heated (700 W, 30 seconds) to take at least 60 seconds or more to migrate to the first region when left standing.

[0033] The separating layer is preferably disposed approximately parallel to the bottom of the container, which facilitates the production of the container-packed frozen dessert.

[0034] The separation layer is preferably disposed on the surface of the frozen dessert, and more preferably covers the entire surface of the frozen dessert. Here, "surface of the frozen dessert" refers to the portion of the entire surface of the frozen dessert that is not in contact with the container. This arrangement facilitates the production of containerized frozen desserts. Furthermore, since the separation layer is in contact with the cold frozen dessert, the temperature of the separation layer is kept low, which increases the time until the separation layer is broken down by the heated liquid.

[0035] The type of the separation layer is not particularly limited. The separation layer may be either an edible layer or a non-edible layer, but by using an edible layer, the combination of the frozen dessert, the liquid, and the edible layer can be enjoyed. Furthermore, by using an edible layer, the effort of removing the separation layer before eating can be eliminated.

[0036] Examples of edible layers include chocolate, caramel sauce, matcha green tea chocolate, chestnut paste, hazelnut paste, butter, apple sauce, and gyuhi.

[0037] Non-edible layers include plastic films and papers.

[0038] The thickness of the separation layer may be selected appropriately depending on the type of separation layer, but may be, for example, 0.1 mm or more, or 0.1 mm or more and 50% or less of the height of the container, or 0.1 mm or more and 10% or less of the height of the container.

[0039] <Product> One embodiment of the present invention relates to a product comprising the above-described containerized frozen dessert and a written instruction to pour a liquid into the second region and then heat in a microwave.

[0040] In this embodiment, the location where the document is written is not particularly limited, but examples include the package and label of the containerized frozen dessert, and the container itself.

[0041] <Cooking method> One embodiment of the present invention relates to a method for preparing a packaged frozen dessert, comprising pouring a liquid into the second region of the packaged frozen dessert, and then heating the packaged frozen dessert in a microwave.

[0042] [liquid] The type of liquid is not particularly limited as long as it is edible, and examples of the liquid include water, coffee, matcha, milk, soft drinks, teas, alcoholic drinks, and dairy drinks.

[0043] The amount of liquid is preferably 5 to 50% by volume, more preferably 5 to 40% by volume, and even more preferably 10 to 30% by volume, based on the volume of the frozen dessert.

[0044] [Microwave heating] The microwave output is preferably 400 to 700W, and more preferably 500 to 600W.

[0045] The heating time is adjusted according to the microwave power. In the case of 500 W, the heating time is preferably 5 to 60 seconds, and more preferably 10 to 35 seconds. In the case of 600 W, the heating time is preferably 5 to 60 seconds, and more preferably 7 to 32 seconds. In the case of 700 W, the heating time is preferably 5 to 60 seconds, more preferably 5 to 30 seconds. [Example]

[0046] The present invention will be described in more detail below using examples and comparative examples, but the technical scope of the present invention is not limited to these.

[0047] <Consideration of the presence or absence of a separation layer> A container was filled with ice cream (100 mL), and chocolate was placed as a separating layer so as to completely cover the surface of the filled ice cream, producing frozen dessert 1A (with separating layer) as shown in Figure 1. Also, a container was filled with ice cream (100 mL) to produce frozen dessert 1B (without separating layer).

[0048] Room temperature water (30 mL) was poured into the frozen desserts 1A and 1B, and microwave heating was performed (700 W, 30 seconds). In the frozen dessert 1A with the separating layer, the water was heated and its temperature rose, while the ice cream remained cold. Also, because the heated water and ice cream were separated by the separating layer, the temperature difference could be enjoyed. On the other hand, in the case of frozen dessert 1B, which does not have a separating layer, the water and ice cream mixed together, making it impossible to enjoy the temperature difference.

[0049] <Consideration of microwave heating> When room temperature water (30 mL) was poured into the above-mentioned frozen dessert 1A and microwaved (700 W, 30 seconds), the temperature difference could be enjoyed as described above. Furthermore, the ice cream was easily mixed with the heated water after being microwaved. Therefore, at first, the ice cream could be enjoyed while enjoying the temperature difference between the water and ice cream, and later, the water and ice cream could be mixed together and eaten. For example, by replacing the water with another liquid (e.g., coffee), the combination of coffee and ice cream flavors could be enjoyed.

[0050] On the other hand, when preheated hot water (30 mL) at 90°C was poured onto the above-mentioned frozen dessert 1A, the ice cream remained hard even after 180 seconds had passed, and the hot water and ice cream could not be mixed well. Therefore, from the viewpoint of enjoying the combination of the flavors of the liquid and ice cream, microwave heating is preferable.

[0051] <Study on overrun of frozen desserts> A container was filled with ice cream (100 mL, overrun: 30%), and chocolate was placed as a separating layer so as to completely cover the surface of the filled ice cream, thereby producing frozen dessert 2A. The container was filled with ice cream (100 mL, overrun: 80%), and chocolate was placed as a separating layer so as to completely cover the surface of the filled ice cream, thereby producing frozen dessert 2B.

[0052] Room temperature water (30 mL) was poured into frozen desserts 2A and 2B, and microwaved (700 W, 30 seconds). Even after 180 seconds of heating, the difference in temperature between the heated water and the still-cold ice cream was still noticeable.

[0053] <Consideration of the presence or absence of ice chips> Ice cream and ice chips were mixed to produce ice cream with ice chips (overrun: 80%). The ice cream with ice chips was filled into a container, and chocolate was placed as a separating layer so that it completely covered the surface of the filled ice cream, producing frozen dessert 3.

[0054] Room temperature water (30 mL) was poured into Frozen Dessert 3 and microwaved (700 W, 30 seconds). Even after 180 seconds of heating, the temperature difference between the heated water and the still-cold ice cream was still enjoyable.

[0055] <Consideration of the type of separation layer> Frozen dessert 4A (caramel sauce), frozen dessert 4B (matcha green tea chocolate), frozen dessert 4C (chestnut paste), frozen dessert 4D (hazelnut paste), frozen dessert 4E (butter), frozen dessert 4F (apple sauce), and frozen dessert 4G (gyuhi) were produced in the same manner as frozen dessert 1A, except that caramel sauce, matcha green tea chocolate, chestnut paste, hazelnut paste, butter, apple sauce, or gyuhi was used instead of the chocolate that is the separating layer of frozen dessert 1A.

[0056] Room temperature water (30 mL) was poured into frozen desserts 4A to 4G and microwaved (700 W, 30 seconds). Even after 60 seconds of heating, the difference in temperature between the heated water and the still-cold ice cream was still noticeable. [Explanation of symbols]

[0057] 1. Containerized frozen desserts 11...container 12·Separation layer 13A First Area 13B Second Area 14·Frozen dessert 15...lid

Claims

1. A container with a lid, a separation layer that divides the interior space of the container into a first region and a second region; A frozen dessert placed in the first area; Including, the second region is in contact with the lid; Containerized frozen desserts.

2. When a liquid is poured into the second region, the separation layer prevents the liquid from moving from the second region to the first region. The containerized frozen dessert according to claim 1.

3. A liquid is poured into the second region and then heated by microwaves. The containerized frozen dessert according to claim 1.

4. The separation layer is disposed substantially parallel to the bottom of the container. The containerized frozen dessert according to claim 1.

5. The separation layer is disposed on the surface of the frozen dessert. The containerized frozen dessert according to claim 1.

6. Substantially all of the space in the first region is filled with the frozen dessert. The containerized frozen dessert according to claim 1.

7. The separating layer is an edible layer. The containerized frozen dessert according to claim 1.

8. the container has a scale indicating the amount of liquid to be poured into the second area; The containerized frozen dessert according to claim 1.

9. further comprising a material disposed in the second region that changes the taste of a liquid poured into the second region; The containerized frozen dessert according to claim 1.

10. The frozen dessert includes ice pieces. The containerized frozen dessert according to claim 1.

11. The container-packed frozen dessert according to any one of claims 1 to 10, A document that describes pouring a liquid into the second area and then heating it in a microwave; Including, products.

12. Pouring a liquid into the second region of the container-packed frozen dessert according to any one of claims 1 to 10, and then heating it with microwaves; A method for preparing the containerized frozen dessert, comprising:

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