Frozen dessert manufacturing method

Abstract

The present invention provides a method for producing a frozen dessert which comprises a frozen dessert base material and a secondary material contained within the frozen dessert base material, and which suppresses deterioration of the appearance of the frozen dessert due to the secondary material being visible from the top surface of the frozen dessert. [Solution] A method for producing a frozen dessert having a frozen dessert base material and a secondary ingredient contained within the frozen dessert base material, the method comprising, in this order: an injection step of inserting a nozzle into the frozen dessert base material and injecting a secondary ingredient composition that forms the secondary ingredient into the frozen dessert base material; an extraction step of removing the nozzle from the frozen dessert base material; a closing step of placing the frozen dessert base material until the nozzle insertion hole in the frozen dessert base material is closed; and a freezing step of placing the frozen dessert base material in an environment of -20°C or below to freeze the frozen dessert base material and obtain the frozen dessert.

Description

[Technical Field]

[0001] The present invention relates to a method for producing a frozen dessert, and more particularly to a method for producing a frozen dessert having a frozen dessert base material and a secondary ingredient contained in the frozen dessert base material. [Background technology]

[0002] Frozen desserts are a popular food that are enjoyed throughout the year. Consumers are highly interested in new flavors, textures, and shapes, and new product development is actively underway. Frozen desserts that contain secondary ingredients in the base material can be given new flavors and textures, and are attracting attention as highly marketable products.

[0003] Patent Document 1 describes a method for producing ice cream containing ingredients such as chocolate in the cream. Patent Document 2 describes a frozen dessert containing an oil and fat composition in the base of the frozen dessert and a method for producing the same. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] International Publication No. 2017 / 104684 [Patent Document 2] International Publication No. 2021 / 054060 Summary of the Invention [Problem to be solved by the invention]

[0005] Patent Document 1 discloses a technique for adjusting the timing of dispensing ingredients and cream to provide a frozen dessert with an excellent ingredient texture. Patent Document 2 discloses a technique for adjusting the physical properties of an oil or fat composition to provide a frozen dessert with an excellent appearance. The present invention aims to provide a method for producing a frozen dessert that has a frozen dessert base material and a secondary material contained in the frozen dessert base material, and that suppresses deterioration of the appearance caused by the secondary material being visible from the top surface of the frozen dessert. [Means for solving the problem]

[0006] The present invention relates to the following [1] to [8]. [1] A method for producing a frozen dessert having a frozen dessert base material and a secondary material contained in the frozen dessert base material, An injection step of inserting a nozzle into the frozen dessert base material and injecting a composition for forming the secondary material into the frozen dessert base material; A removal step of removing the nozzle from the frozen dessert base material; A closing step of placing the frozen dessert base material until the nozzle insertion hole of the frozen dessert base material is closed; A freezing step of placing the frozen dessert base material in an environment of -20°C or less to freeze the frozen dessert base material and obtain the frozen dessert; A manufacturing method having the above in this order. [2] The manufacturing method described in [1], wherein the overrun value of the frozen dessert base material is 100% or less. [3] The manufacturing method according to [1] or [2], wherein in the injection step, the nozzle is inserted from the upper surface of the substrate, and the temperature of the composition for the auxiliary material is 0°C or higher and 25°C or lower. [4] The manufacturing method described in any one of [1] to [3], wherein in the injection step, the insertion position of the nozzle is 10 mm or more and 25 mm or less from the bottom surface of the frozen dessert base material. [5] The manufacturing method described in any one of [1] to [4], wherein in the injection step, multiple nozzles are inserted into one frozen dessert base material. [6] The method for producing a frozen dessert according to any one of [1] to [5], wherein the sealing step is a step of placing the frozen dessert base material in an environment of 10°C or higher and 30°C or lower. [7] A method for producing a frozen dessert described in any one of [1] to [6], wherein the mass of the composition for auxiliary ingredients injected in the injection step is 1 to 30 times the mass of the frozen dessert after the freezing step, taken as 100. [Effects of the Invention]

[0007] According to the manufacturing method of the present invention, it is possible to produce a frozen dessert having a frozen dessert base material and a secondary material contained within the frozen dessert base material, which suppresses deterioration in appearance due to the secondary material being visible from the top surface of the frozen dessert. [Brief explanation of the drawings]

[0008] [Figure 1] FIG. 1 is a flowchart showing a manufacturing method according to the present invention. [Figure 2] 1 is a schematic cross-sectional view showing one form of containerized frozen dessert produced by the present production method. FIG. [Figure 3] FIG. 3 is a top view of the container-packed frozen dessert shown in FIG. 2. [Figure 4] FIG. 2 is a cross-sectional view schematically showing a state in which a nozzle is inserted into a frozen dessert base material. DETAILED DESCRIPTION OF THE INVENTION

[0009] Hereinafter, embodiments of the present invention will be described with reference to the drawings, but the present invention is not limited to the following embodiments. In all of the drawings, the scales of the components are appropriately adjusted to make them easier to understand, and the scales of the components shown in the drawings do not necessarily match the scales of the actual components.

[0010] The manufacturing method according to the present invention (hereinafter also referred to as "the present manufacturing method") is a method for manufacturing a frozen dessert having a frozen dessert base material and a secondary ingredient contained in the frozen dessert base material. Figure 1 shows a flowchart of the present manufacturing method. The present manufacturing method includes the following steps: [Step A] An injection step of inserting a nozzle into the frozen dessert base material and injecting a composition for forming the secondary material into the frozen dessert base material; [Step B] A removal step of removing the nozzle from the frozen dessert base material; [Step C] A closing step of placing the frozen dessert base material until the nozzle insertion hole of the frozen dessert base material is closed; [Step D] A freezing step of placing the frozen dessert base material in an environment of -20°C or less to freeze it and obtain the frozen dessert; in this order.

[0011] This manufacturing method can produce a frozen dessert having a frozen dessert base material and a secondary ingredient contained in the frozen dessert base material, and can produce a frozen dessert that suppresses deterioration in appearance due to the secondary ingredient being visible from the top surface of the frozen dessert.In addition, it can suppress exposure of the secondary ingredient on the top surface of the frozen dessert, and can produce a frozen dessert that is excellent in appearance and eating comfort.

[0012] [Frozen dessert] The frozen dessert produced by this production method has a frozen dessert base material and a secondary ingredient contained in the frozen dessert base material. FIG. 2 is a schematic cross-sectional view showing one form of a packaged frozen dessert produced by this production method. FIG. 3 is a top view of the packaged frozen dessert shown in FIG. 2. As shown in FIG. 2, a frozen dessert 100 is placed in a disposable container 101 having a bottom and a side wall. The frozen dessert 100 is placed in the container 101 and conforms to the shape of the container. The frozen dessert 100 has a frozen dessert base material 102 and a secondary ingredient 103 contained in the frozen dessert base material 102. The top surface of the frozen dessert 100 is not in contact with the container 101.

[0013] The frozen dessert 100 is stored frozen with the top of the container 101 covered by a lid (not shown), and when eaten, the lid is removed and the top surface of the frozen dessert 100 is the first visible appearance of the frozen dessert 100 to the eater. This manufacturing method prevents the outflow of the sub-material 103 from the top surface of the frozen dessert 100, making it possible to manufacture a frozen dessert in which the sub-material 103 is not visible from the top surface of the frozen dessert 100, not only immediately after production but also after storage. "The sub-material 103 is not visible" includes cases in which the sub-material 103 is barely visible and cases in which it is not visible at all. In this specification, with regard to a sub-material, a sub-material encapsulated in a frozen dessert base material means a state in which the sub-material is not visible from the top surface of the frozen dessert.

[0014] An example of the procedure for producing the frozen dessert 100 in Fig. 2 is as follows: First, as with the frozen dessert base material 102, the ingredients of the frozen dessert base material 102 are dissolved in hot water as in the usual way, and then pre-emulsified to prepare a raw material mix, which is then homogenized and heat sterilized, and after going through a freezing process including stirring and freezing while mixing air to achieve a desired overrun value, the frozen dessert base material 102 in Fig. 2 is obtained by filling it into a container 101.

[0015] Next, a nozzle is inserted from the top surface of the frozen dessert base material 102 in the container 101, and a fluid auxiliary material composition is poured into the frozen dessert base material 102 (Step A). ​​The auxiliary material composition is a composition prepared in advance as a composition for forming the auxiliary material 103, and is poured in a fluid state. The auxiliary material composition can be made fluid by adjusting the temperature. After pouring, the nozzle is removed from the frozen dessert base material 102 (Step B). After the nozzle is removed, the frozen dessert base material 102 is placed on top of the frozen dessert base material 102 until the nozzle insertion hole on the top surface of the frozen dessert base material 102 is closed (Step C). After the nozzle insertion hole on the top surface of the frozen dessert base material 102 is closed, the frozen dessert base material 102 is placed in an environment of -20°C or below and frozen to obtain the frozen dessert 100 (Step D).

[0016] In the frozen dessert 100 shown in FIG. 2, the container 101 is made of paper or plastic. The container for the frozen dessert of this embodiment may be any material that can produce a molded frozen dessert base, and may be made of inedible materials such as paper or plastic, or edible materials such as wafers, cones, chocolate, or baked goods. Containerized frozen desserts such as this embodiment have the advantage that the mold (container) used in the manufacturing process can be used as an element that constitutes the final product, but in this manufacturing method, molds other than containers can be used. The mold other than the container may be, for example, a mold used only in the manufacturing process. In this case, the frozen dessert manufactured through the freezing process can then be removed from the mold and packaged to form the final product. Molds made of various materials such as metal, plastic, and paper can be used.

[0017] The shape of the edible portion of the frozen dessert 100 shown in Fig. 2 is a truncated cone. The shape of the frozen dessert 100 is not limited to a truncated cone, and may be a truncated pyramid, a cylinder, a prism, or any of these shapes with some curved or deformed surfaces.

[0018] For the frozen dessert 100, the total volume of the edible portion is preferably 80 mL or more, more preferably 100 mL or more, even more preferably 110 mL or more, and particularly preferably 120 mL or more. The total volume of the frozen dessert 100 is preferably 200 mL or less. For the frozen dessert 100, the total mass of the edible portion is preferably 40 g or more, more preferably 100 g or more, even more preferably 55 g or more, and particularly preferably 60 g or more. The total mass of the frozen dessert 100 is preferably 200 g or less. For the frozen dessert 100, the height of the edible portion is preferably 20 mm or more, more preferably 25 mm or more, even more preferably 30 mm or more, and particularly preferably 35 mm or more. By having the height of the frozen dessert 100 within the above numerical range, exposure of the secondary ingredients to the surface of the frozen dessert can be further suppressed. The height of the frozen dessert 100 is preferably 50 mm or less.

[0019] In the frozen dessert 100 shown in FIG. 2, the number of sub-materials 103 in the frozen dessert base material 102 is four (two portions 103a and 103b shown in FIG. 2 and two portions not shown in the cross section perpendicular to the cross section of FIG. 1, for a total of four portions). In this specification, the number of portions of the sub-material 103 is counted as one portion if the area is continuous. The number of portions of the sub-material 103 is not limited to four, and is preferably 1 to 10, more preferably 1 to 8, and even more preferably 1 to 6. When there are multiple portions, it is preferable that the spacing between each portion is uniform. Each portion can be formed by a sub-material composition injected through a nozzle inserted from a different position. The sub-material 103 is not visible from the top surface of the frozen dessert 100, and therefore exposure of the sub-material to the top surface of the frozen dessert 100 is suppressed. It is also preferable that the secondary material 103 is prevented from being exposed to other surfaces (sides, bottom) of the frozen dessert 100, and the distance from the surfaces (top, sides, bottom) of the frozen dessert 100 is preferably 1 mm or more, more preferably 3 mm or more, and even more preferably 5 mm or more.

[0020] The total volume of the secondary material 103 is preferably 0.1 mL or more, more preferably 0.5 mL or more, even more preferably 1.0 mL or more, and particularly preferably 1.5 mL or more. The total volume of the secondary material 103 is preferably 10 mL or less. The total amount of the secondary material composition injected in the injection step to form the secondary material 103 is preferably 5 g or more, more preferably 8 g or more, even more preferably 10 g or more, and particularly preferably 12 g or more. The injection amount of the secondary material 103 is preferably 40 g or less.

[0021] In this manufacturing method, when the volume of frozen dessert 100 is taken as 100, the total volume of subsidiary material 103 relative to this is preferably 0.5 to 20, and more preferably 1 to 15. When the volume of subsidiary material 103 is within the above numerical range, exposure of subsidiary material 103 to the surface of frozen dessert 100 can be further suppressed. In this manufacturing method, when the mass of frozen dessert 100 is taken as 100, the mass of the subsidiary material composition injected in the injection step to form subsidiary material 103 is preferably 1 to 30, more preferably 1 to 25, and even more preferably 1 to 20. When the mass of the subsidiary material composition is within the above numerical range, exposure of subsidiary material 103 to the surface of frozen dessert 100 can be further suppressed.

[0022] [Frozen dessert base material] Frozen dessert base materials include ice creams (ice cream, ice milk, lacto ice cream) specified in the Dairy and Milk Products Ordinance, sherbet, frozen desserts (ice popsicles, shaved ice, mizore, etc.) specified in the "Standards and Criteria for Food Additives, etc.", frozen yogurt, etc.

[0023] According to the Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products, ice cream refers to processed or frozen products made from milk or milk-based foods, or products that use milk as the main ingredient, and contain 3.0% or more milk solids (excluding fermented milk). Ice cream is classified into three types: ice cream, ice milk, and lacto ice cream, depending on the amount of milk solids and milk fat they contain.

[0024] Products with less than 3.0% milk solids are defined as ice creams under the Ministry of Health, Labour and Welfare's "Standards and Criteria for Foods, Additives, etc.", which is based on the Food Sanitation Act.

[0025] Frozen yogurt is classified as "fermented milk" under the Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products, and is defined as "a product made by fermenting milk or milk containing an equivalent or higher amount of non-fat milk solids with lactic acid bacteria or yeast to form a paste or liquid, or a product made by freezing these." The ingredient standards state that "non-fat milk solids must be 8.0% or more, and the number of lactic acid bacteria or yeast must be 10 million or more per ml."

[0026] The frozen dessert base material can be produced using a composition for a frozen dessert base material. The frozen dessert base composition is prepared by appropriately blending ingredients commonly used in preparing ordinary frozen desserts (dairy ingredients, sugars, plant juices, thickeners, pH adjusters, eggs, fats and oils, stabilizers, emulsifiers, coloring agents such as pigments, sweeteners, flavorings, acidulants, flavoring ingredients, etc.). The frozen dessert base composition may further contain fruit juice or pulp (strawberry, grapes, melon, citrus fruits, etc.), jams, preserves, vegetables (carrots, watermelon, etc.), coffees, teas (matcha, black tea, green tea, oolong tea, etc.), chocolates, caramels, etc. The frozen dessert base may have a single-layer structure or a multi-layer structure.

[0027] (Oils and fats) The composition for a frozen dessert base may contain an oil or fat. Examples of the oil or fat used in the composition for a frozen dessert base include animal oils and fats, vegetable oils and fats, and processed oils and fats thereof, and one or more of these may be used in combination.

[0028] Examples of animal fats and oils include milk fats (such as cow's milk fat), beef tallow, lard, fish oil, etc. Examples of vegetable fats and oils include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, palm oil, palm kernel oil, shea butter, monkey fat, cacao butter, etc. Examples of processed vegetable fats and oils and / or animal fats and oils that have been processed by hydrogenation or the like include margarine, shortening, etc.

[0029] (Milk raw material) The frozen dessert base composition may contain a dairy ingredient. Examples of dairy ingredients used in the frozen dessert base composition include raw milk, skim milk, concentrated skim milk, whole milk powder, skim milk powder, cream, butter, butter oil, cheese, concentrated milk, unsweetened condensed milk, unsweetened condensed skim milk, sweetened condensed milk, cream powder, whey powder, buttermilk powder, sweetened milk powder, fermented milk, fermented milk powder, and block milk.

[0030] More preferred dairy ingredients are raw milk, skim milk, concentrated skim milk, whole milk powder, skim milk powder, cream, butter, whey powder, etc., and these may be used alone or in combination of two or more.

[0031] (sweetener) The frozen dessert base composition may contain a sweetener. The sweetener used in the frozen dessert base composition refers to a material that imparts sweetness to the frozen dessert base, and is a concept that includes both sugars and materials other than sugars that impart sweetness. Specific examples include sugars such as sugars (white sugar, granulated sugar, brown sugar, brown sugar, etc.), sugar mixtures, isomerized sugar, isomerized sugar, lactose, glucose, maltose, fructose, invert sugar, reduced malt syrup, powdered sugar, honey, palatinose, trehalose, and D-xylose; sugar alcohols such as xylitol, sorbitol, maltol, and erythritol; and high-intensity sweeteners such as saccharin sodium, cyclamate and its salts, acesulfame potassium, thaumatin, aspartame, sucralose, alitame, neotame, and stevioside contained in stevia extract. In the frozen dessert base composition, one or more of these may be used in combination.

[0032] (stabilizer) The frozen dessert base composition may contain a stabilizer, such as 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, gelatin, agar, alginic acids (alginic acid, alginate), and soybean polysaccharides.

[0033] (emulsifier) The frozen dessert base composition may contain an emulsifier. Examples of emulsifiers used in the frozen dessert base composition include glycerin fatty acid esters, sucrose fatty acid esters (sugar esters), sorbitan fatty acid esters, propylene glycol fatty acid esters, polyglycerin fatty acid esters, lecithin, organic acid monoglycerides such as citric acid or lactic acid, and organic acid diglycerides. In the frozen dessert base composition, these may be used alone or in combination of two or more.

[0034] (Oil content) In the composition for a frozen dessert base material, the fat content is preferably 15% by mass or less, more preferably 13% by mass or less, taking into consideration physical properties, preferences, etc. In the composition for a frozen dessert base material, the milk fat content is preferably 15% by mass or less, more preferably 13% by mass or less, from the viewpoint of obtaining a good flavor and mouthfeel, and may be 0% by mass.

[0035] (sugar content) From the viewpoint of storage stability, the sugar content of the frozen dessert base composition is preferably 50° or less, more preferably 40° or less, even more preferably 30° or less, and is preferably 5° or more, more preferably 10° or more, even more preferably 15° or more. In this specification, sugar content means Brix value, and can be measured with a saccharometer (Brix meter).

[0036] (Solid content) The total solid content of the frozen dessert base composition is preferably 50% by mass or less, more preferably 40% by mass or less, and also preferably 10% by mass or more, more preferably 20% by mass or more. The non-fat milk solid content of the frozen dessert base composition is preferably 20% by mass or less, more preferably 15% by mass or less, and may be 0% by mass. The milk solid content of the frozen dessert base composition is preferably 30% by mass or less, more preferably 20% by mass or less, and may be 0% by mass. The milk solid content of the frozen dessert base composition is defined as the sum of the above-mentioned milk fat content and non-fat milk solid content.

[0037] (fat percentage) The fat percentage of the frozen dessert base composition is preferably 12% by mass or less, and more preferably 10% by mass or less. The lower limit of the fat percentage of the frozen dessert base composition is not limited, but can be, for example, 0.1% by mass or more. The fat percentage of the composition for the base material of frozen desserts is a value calculated based on the total fat content of all ingredients containing fat, and ingredients containing fat include fats and oils, chocolates including cocoa powder, dairy products, nuts, soy milk, eggs, emulsifiers, etc.

[0038] The amount of fat may be measured using a method that conforms to the method for quantifying milk fat in ice cream products, as set forth in the "Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products" (Ministry of Health and Welfare Ordinance No. 52, December 27, 1951; the same applies hereinafter; hereinafter sometimes referred to as the "Milk Ordinance"). Specifically, 4 g of sample was placed in a small beaker, 3 mL of water was added, and the mixture was mixed thoroughly before being transferred to a Roerich tube. The beaker was then thoroughly washed with 3 mL of water, and the washings were added to the Roerich tube and shaken. Next, 2 mL of ammonia water (a 25-30% aqueous solution of ammonia, colorless and transparent) was added and gently mixed. The Roerich tube was then placed in a 60°C water bath and heated for 20 minutes, with occasional shaking. 10 mL of ethanol (a 95-96% aqueous solution) was then added and mixed thoroughly. Next, add 25 mL of ether to the Roerich tube and gently rotate it. When the color becomes uniform, release the ether gas, hold the tube horizontally, and shake vigorously for 30 seconds. Next, add 25 mL of petroleum ether (boiling point below 60°C), shake for 30 seconds in the same way, loosen the stopper, and let it stand upright for at least 2 hours until the supernatant becomes transparent. Place the supernatant in a beaker whose weight has been determined in advance. do. Add 25 mL of ether and 25 mL of petroleum ether to the Roerich tube and mix, then pour the supernatant into the beaker. Wash the tip of the side tube with an equal mixture of ether and petroleum ether and add it to the beaker. The beaker is heated to about 75°C to volatilize the solvent, and then dried for 1 hour in a dryer at an ambient temperature of 100 to 105°C, and then weighed. The increase in the weight of the beaker from the constant weight is taken as the fat content.

[0039] (viscosity) The viscosity of the composition for frozen dessert base material at 5°C is preferably 50 to 7,000 cp, more preferably 100 to 3,000 cp, and even more preferably 200 to 1,000 cp. The viscosity specified in this specification can be measured by a conventional method using a B-type viscometer. For example, the viscosity is measured by a rotor using a VISCOMETER RB-80L (manufactured by Toki Sangyo Co., Ltd.). Measurement can be performed at a rotation speed of 60 rpm.

[0040] (freezing point) The freezing point of the composition for a frozen dessert base material is preferably −2.0° C. or lower, more preferably −3.0° C. or lower, from the viewpoint of improving melt-in-the-mouth texture. The freezing point of the composition for a frozen dessert base material is preferably −12.0° C. or higher, more preferably −9.0° C. or higher, from the viewpoint of improving frozen storage stability.

[0041] The method for measuring the freezing point of a frozen dessert base composition is described below. First, the liquid frozen dessert base composition is cooled at an ambient temperature of -35°C, and the temperature of the frozen dessert base composition is measured over time. Here, since the reaction that turns the liquid into a solid is an exothermic reaction, when the liquid is cooled at the above temperature, it reaches a certain point (freezing point) where the temperature no longer drops. The freezing point is the temperature at which the temperature of the composition no longer drops during cooling.

[0042] (Preparation method) The method for preparing the frozen dessert base material is not particularly limited. For example, when the frozen dessert base material is ice cream, the ingredients for the frozen dessert base material composition, such as water, raw milk, cow's milk, special milk, etc., and the ingredients for the frozen dessert base material are mixed and heat-sterilized to prepare a raw material mix. The raw material mix is ​​then mixed with air to achieve the desired overrun value, followed by stirring, freezing, and other processes to prepare the frozen dessert base material (ice cream). The overrun value of the frozen dessert base material may be 0% or 1% or more. The upper limit of the overrun value is not particularly limited, but is preferably 180% or less, more preferably 150% or less, and even more preferably 100% or less. Having an overrun value of the frozen dessert base material below the above-mentioned upper limit facilitates the implementation of the sealing step in the present production method. In this specification, the overrun value refers to the percentage of the amount of aerated air relative to the volume of the raw material mixture. For example, a frozen dessert base material with an overrun value of 100% contains the same volume of air as the raw material mixture.

[0043] For example, if the frozen dessert base is shaved ice or mizore, the frozen dessert base (shaved ice, mizore) for filling can be prepared by mixing water, raw milk, cow's milk, special milk, etc., and the ingredients for the frozen dessert itself, heating and sterilizing the mixture to prepare a raw material mix, and then mixing in crushed ice that has gone through the ice-making, ice-storing, and crushing processes.

[0044] The frozen dessert base material prepared as described above can then be filled into a mold to form a shaped body. The filling of the frozen dessert base material into a mold is carried out, for example, within a temperature range of -3°C to +1°C based on the freezing point of the frozen dessert base composition, preferably within a temperature range of -2°C to +0.5°C based on the freezing point, and more preferably within a temperature range of -1°C to +0°C based on the freezing point. After the frozen dessert base material has been formed into a shaped body, it is subjected to the injection step of the present production method.

[0045] [Secondary material] The inclusion of an auxiliary ingredient can impart new flavors and textures to frozen desserts. The auxiliary ingredient can be produced using an auxiliary ingredient composition. The auxiliary ingredient composition is not particularly limited as long as it can be adjusted to a fluidity that allows it to be poured into the frozen dessert base material through a nozzle in the pouring step (step A). ​​The auxiliary ingredient composition is preferably one that can be adjusted to a fluidity in a temperature range of 10°C or higher and 30°C or lower, more preferably in a temperature range of 12°C or higher and 25°C or lower. When the auxiliary ingredient composition has fluidity in such a temperature range, it is possible to ensure ease of pouring the auxiliary ingredient composition in the pouring step.

[0046] The viscosity of the composition for auxiliary materials at 5°C is preferably 50 to 7,000 cp, more preferably 500 to 4,000 cp, and even more preferably 1,000 to 2,000 cp. When the viscosity of the composition is within this range, it becomes easy to prepare a fluid composition for an auxiliary material in the injection process. The viscosity of the composition for an auxiliary material is preferably 10 to 5,000 cp, and more preferably 200 to 3,000 cp, at the temperature in the injection process. The viscosity of the composition for an auxiliary material can be measured by the same method as the method for measuring the viscosity of the composition for an auxiliary material.

[0047] The freezing point of the composition for use as an adjunct is preferably -1.0°C or lower, more preferably -3.0°C or lower, even more preferably -5.0°C or lower, even more preferably -8.0°C or lower, even more preferably -10.0°C or lower, and particularly preferably -12.0°C or lower. When the upper limit of the freezing point of the composition for use as an adjunct is within this range, it becomes easier to provide an adjunct with a texture different from that of the frozen dessert base material, thereby improving the texture of the frozen dessert. The lower limit of the freezing point of the composition for use as an adjunct is not limited, and is, for example, -20°C or higher. The freezing point of the composition for use as an adjunct can be measured using a method similar to that for measuring the freezing point of the composition for use as a frozen dessert base material.

[0048] Examples of the composition for the side ingredient include condensed milk, chocolate, sauce, and jam. Alternatively, the composition may be prepared by appropriately blending ingredients commonly used in preparing frozen desserts (dairy ingredients, sugars, plant juices, thickeners, pH adjusters, eggs, fats and oils, stabilizers, emulsifiers, coloring agents such as pigments, sweeteners, flavorings, acidulants, flavoring ingredients, etc.). The composition for the side ingredient may further contain fruit juice or pulp (strawberry, grapes, melon, citrus fruits, etc.), jams, preserves, vegetables (carrots, watermelon, etc.), coffee, tea (matcha, black tea, green tea, oolong tea, etc.), chocolates, caramels, alcohol, etc. In the composition for the side ingredient, the dairy ingredients, fats and oils, stabilizers, emulsifiers, and sweeteners can be the same as those exemplified in the composition for the base material of the frozen dessert.

[0049] (Alcohol) The composition for auxiliary materials may contain alcohols. By including alcohols, it becomes easier to adjust the freezing point to the desired value. The alcohols are not particularly limited as long as they are used in foods, and alcohols or polyols can be used. The content of alcohols is preferably adjusted so that the freezing point of the composition for auxiliary materials becomes the desired value, and may contain, for example, 0.1% by mass or more. There is no particular upper limit for alcohols, but from the viewpoint of flavor, it is preferably 40% by mass or less, more preferably 30% by mass or less, and even more preferably 20% by mass or less.

[0050] The alcohol may include ethanol, which can adjust the freezing point without significantly affecting the flavor, or a polyol such as glycerin or propylene glycol.

[0051] (Preparation method) The method for preparing the composition for an auxiliary material is not particularly limited, but for example, the raw materials of the composition for an auxiliary material are mixed and dissolved to prepare a raw material mixture, and the prepared raw material mixture is filtered, homogenized, sterilized, etc. as necessary, and then cooled and adjusted to a temperature suitable for injecting the composition for an auxiliary material, and then subjected to the injection step (step A). ​​When commercially available condensed milk, chocolate, sauce, jam, etc. is used as the composition for an auxiliary material, the temperature can be adjusted to a temperature suitable for injecting the composition for an auxiliary material, and then subjected to the injection step (step A).

[0052] Each step of this manufacturing method will be described in detail below.

[0053] [Injection process (process A)] The injection step is a step of inserting a nozzle into the frozen dessert base material and injecting a sub-material composition that will form the sub-material into the frozen dessert base material. Specifically, the injection step can be performed by inserting a nozzle from the top surface of the frozen dessert base material that has been adjusted to a first temperature, and injecting the sub-material composition that has been adjusted to a second temperature into the frozen dessert base material. The environmental temperature in the injection step is preferably from 0°C to 30°C, more preferably from 5°C to 28°C, and even more preferably from 10°C to 25°C. By keeping the temperature within this range, damage to the frozen dessert base material due to the insertion of the nozzle can be further reduced.

[0054] The nozzle is inserted so as to correspond to the sub-ingredient portion of the frozen dessert base material, and the sub-ingredient composition is injected. FIG. 4 is a cross-sectional view schematically illustrating the state after nozzle 201 has been inserted into frozen dessert base material 102 and before injection of the sub-ingredient composition begins. When the sub-ingredient consists of multiple portions, preferably, different nozzles corresponding to each portion are inserted simultaneously to simultaneously inject the sub-ingredient composition corresponding to each portion. For example, four nozzles may be inserted simultaneously to form a sub-ingredient consisting of four portions, or six nozzles may be inserted simultaneously to form a sub-ingredient consisting of six portions. In the embodiment shown in FIG. 4, a total of four nozzles are inserted simultaneously: two nozzles 201a and 201b shown in the figure and two nozzles (not shown) in a cross section perpendicular to the cross section of FIG. 4. The method is not limited to simultaneously inserting multiple nozzles corresponding to the number of sub-ingredient portions; it may also be possible to insert a number of nozzles (number of nozzles) multiple times (number of nozzles less than the number of sub-ingredient portions) to complete the injection of the sub-ingredient composition into all portions. Nozzles commonly used in the food industry, such as when filling containers with liquid ingredients, can be used. The diameter of the injection port of the nozzle is, for example, 1 to 10 mm.

[0055] The insertion position of the nozzle into the frozen dessert base material is such that the distance L from the tip of the nozzle to the bottom surface of the frozen dessert (hereinafter, distance L will also be referred to as "insertion depth L") is preferably 8 mm or more, more preferably 10 mm or more, and even more preferably 12 mm or more. By ensuring that the insertion depth L satisfies this numerical range, it is possible to further prevent the secondary material from being exposed to the bottom surface of the frozen dessert. Although the upper limit of the insertion depth L varies depending on the height of the frozen dessert base material (distance from the top surface to the bottom surface), the difference between the height of the frozen dessert base material and the insertion depth L is preferably 3 mm or more, and more preferably 5 mm or more. By ensuring that the insertion depth L satisfies this numerical range, it is possible to further prevent the secondary material from being exposed to the top surface of the frozen dessert.

[0056] The first temperature, which is the temperature of the frozen dessert base material in the injection process, is T1 [°C], and the freezing point of the frozen dessert base material composition is T S1 When expressed as [° C.], T1 preferably satisfies the relationships of the following formulas (1a) and (2a). T1≦T S1 +1 (1a) T1 ≥ T S1 -3 (2a)

[0057] By satisfying the relationship between formulas (1a) and (2a), it is possible to produce a frozen dessert that has an excellent appearance, even if it contains secondary ingredients, with the secondary ingredients not being exposed to the surface of the frozen dessert.

[0058] T1 more preferably satisfies the relationship of the following formula (1b), and even more preferably satisfies the relationship of the following formula (1c). T1≦T S1 +0.5 (1b) T1≦T S1 (1c)

[0059] T1 more preferably satisfies the relationship of the following formula (2b), and even more preferably satisfies the relationship of the following formula (2c). T1 ≥ T S1 -2 (2b) T1 ≥ T S1 -1 (2c)

[0060] If the second temperature, which is the temperature of the auxiliary material composition immediately before injection in the injection step, is T2 [°C], T2 is not limited as long as it is a temperature at which the auxiliary material composition is fluid, but is preferably 0°C or higher, more preferably 5°C or higher, and even more preferably 8°C or higher. Having T2 in this temperature range makes it easy to inject the auxiliary material composition into the frozen dessert base material through a nozzle. T2 is preferably 25°C or lower, more preferably 20°C or lower. Having T2 in this temperature range makes it possible to prevent excessive dissolution of the frozen dessert base material by injecting the auxiliary material composition, and makes it easy to adjust the position where the auxiliary material is formed and the shape of the auxiliary material.

[0061] In the injection step, the second temperature T2 is preferably higher than the first temperature T1 by at least 0° C., more preferably at least 5° C., and even more preferably at least 10° C. The temperature difference between the second temperature T2 and the first temperature T1 is, for example, 25° C. or less. When the relationship between the second temperature T2 and the first temperature T1 satisfies this relationship, a sub-material with a better appearance can be formed, and exposure of the sub-material from the surface of the frozen dessert can be further suppressed.

[0062] [Sampling process (Process B)] The removal step is a step of removing the nozzle inserted in the injection step from the frozen dessert base material. It is preferable to remove the nozzle via the same route as when it was inserted. The removal step can be carried out continuously in the same environment as the injection step. The environmental temperature in the removal step is preferably 0°C or higher and 30°C or lower, more preferably 5°C or higher and 28°C or lower, and even more preferably 10°C or higher and 25°C or lower.

[0063] [Closure process (process C)] The closing step is a step of placing the frozen dessert base material on the top surface of the frozen dessert base material until the nozzle insertion hole is closed. The placing in the closing step may be done while the frozen dessert base material is being left stationary or while being transported. The closing step is a step of leaving the frozen dessert base material at a predetermined ambient temperature for a predetermined time after the removing step. The ambient temperature is set to T C [℃], T C is the freezing point T S1 [° C.], the relationships of the following formulas (3a) and (4a) are preferably satisfied. T C >T S1 (3a) T C ≦T S1 +30(4a)

[0064] T C By satisfying the relationship between formulas (3a) and (4a), the nozzle insertion hole can be easily blocked on the top surface of the frozen dessert base material. CBy satisfying the relationship of formula (3a), the time until the nozzle insertion hole is closed on the top surface of the frozen dessert base material can be shortened. Also, if Tc does not satisfy the relationship of formula (3a), the nozzle insertion hole is not closed by placing the frozen dessert base material, and it may be difficult to perform the closing process. T C By satisfying the relationship of formula (4a), it is possible to prevent the secondary material from being exposed to the surface after the nozzle insertion hole is closed on the upper surface of the frozen dessert base material. C The preferred range of varies depending on the freezing point of the frozen dessert base composition, but is preferably from 0° C. to 30° C., more preferably from 5° C. to 28° C., and even more preferably from 10° C. to 25° C. The sealing step may be carried out continuously in the same environment as the extraction step.

[0065] In the closing step, the time for placing the nozzle can be set to a time longer than the time required for the nozzle insertion hole to be closed, which is first visually confirmed in a test. The time required for the nozzle insertion hole to be closed is determined by adjusting the atmospheric temperature T C Although the leaving time varies depending on the freezing point of the composition for the frozen dessert base material, the overrun value of the frozen dessert base material, etc., the lower limit can be, for example, more than 0 minutes, preferably 0.5 minutes or more, more preferably 1 minute or more, and the upper limit can be 5 minutes or less, preferably 3 minutes or less, more preferably 2 minutes or less, with a suitable range being more than 0 minutes and 5 minutes or less, preferably more than 0 minutes and 3 minutes or less, and more preferably more than 0 minutes and 2 minutes or less. A leaving time of "more than 0 minutes" means that the leaving time is not 0 minutes, but is always for a certain period of time.

[0066] When the amount of sub-material injected in the injection process is large, C Even if the nozzle insertion hole is adjusted or the placement time is extended, the secondary material may overflow onto the top surface of the frozen dessert base material without blocking, making it impossible to perform the blocking process.

[0067] [Freezing process (process D)] In the freezing process, the frozen dessert base material containing the secondary ingredients is frozen. Specifically, the frozen dessert base material containing the secondary ingredients is cooled together with the mold in an environment of -20°C or below for 20 minutes or more. The cooling temperature is preferably -22°C or below. The cooling time is preferably 30 minutes or more.

[0068] [Other processes] After the freezing step, the resulting frozen dessert may be further packaged as needed. Specifically, the frozen dessert may be packaged in any form using a method commonly used in the food industry, such as pillow packaging using plastic film or paper, or packaging in a paper box. [Example]

[0069] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0070] [Preparation of Sub-material Composition] Condensed milk (manufactured by Morinaga Milk Industry Co., Ltd.) was prepared as a secondary material composition (sauce 1).

[0071] [Preparation of ingredients for frozen dessert base composition] The ingredients for the frozen dessert base composition were whole-fat condensed milk (Morinaga Milk Industry Co., Ltd.), skim milk powder (Morinaga Milk Industry Co., Ltd.), butter, vegetable oil (Melano Mellow 200MR, Fuji Oil Co., Ltd.), sucrose, sugar-mixed fructose-glucose liquid (10% sucrose), corn syrup, matcha green tea, starch, flavoring, guar gum, locust bean gum, carrageenan, tamarind seed gum, and glycerin fatty acid ester.

[0072] [Frozen dessert production] Table 1 shows the composition, fat percentage, and solid percentage of frozen dessert compositions 1 and 2. The freezing point of frozen dessert composition 1 was −3.2° C. The freezing point was measured by the method described above.

[0073] [Table 1]

[0074] (Sample 1) Sample 1 frozen dessert was produced. <Preparation of frozen dessert base material> After each ingredient of the frozen dessert composition 1 was added to dissolution water, the water was heated to 85°C to dissolve the ingredients, and the water was kept for 10 minutes. The obtained solution was stirred at 8000 rpm for 2 minutes in a mixer ROBOMIX (manufactured by Primix). The mixture was stirred for 1 minute to form a pre-emulsification solution. The resulting solution was then homogenized using a homogenizer (manufactured by Sanmaru Machinery Co., Ltd.) at 75°C under a second-stage pressure of 5 MPa and a total pressure of 15 MPa, and cooled to below 10°C to obtain a raw material mixture. The resulting raw material mixture was frozen in a batch freezer (manufactured by Tomifuse Sangyo Co., Ltd., 5L ice cream freezer) to an overrun value of 75%, and then the temperature was adjusted to -5°C and filled into a plastic container to produce a container-packed frozen dessert base. The frozen dessert base had a truncated cone shape, as shown in Figure 2, with a top diameter of 59 mm, a height of 3 mm, a mass of 94 g, and a volume of 160 mL.

[0075] <Injection process (process A)> The resulting containerized frozen dessert base was placed at room temperature (25°C) and adjusted to -3.8°C (first temperature). Next, an injector with six evenly arranged nozzles (5 mm diameter) was inserted onto the top surface of the frozen dessert base to an insertion depth L of 16.0 mm. After that, a total of 16.0 g of sauce 1 adjusted to 16.0°C (second temperature) was injected through the six nozzles. Six sub-materials were formed using sauce 1 as the raw material. The injector was designed so that the sauce was evenly distributed among the six nozzles and injected into the frozen dessert base. The temperature difference between the first temperature and the second temperature was 19.2°C.

[0076] <Sampling process (process B)> After the injection of the sauce was completed, the injection body was removed from the frozen dessert base material. In other words, the six nozzles were removed simultaneously. The removal process (process B) was carried out continuously from process A at room temperature (25°C). ) was performed.

[0077] <Placement process> Immediately after step B was completed, the frozen dessert was left at room temperature (25°C) for 2 minutes, and then moved on to the next freezing step. When the top surface of the frozen dessert that had been left for 2 minutes was visually observed, it was found that the nozzle insertion hole was blocked and the sauce poured from the top surface could not be seen, so it was confirmed that the step of leaving the dessert for 2 minutes functioned as the blocking step (step C).

[0078] <Freezing process (process D)> The frozen dessert that had been placed for 2 minutes in the above-mentioned placing step was quickly frozen for 40 minutes in a hardening tunnel at -35°C to obtain a frozen dessert sample 1.

[0079] (Sample 2) The frozen dessert of Sample 2 was produced. The frozen dessert base material of Sample 2 was obtained in the same manner as Sample 1, except that the overrun value of the frozen dessert base material was adjusted to 101%. In the production of Sample 2, immediately after the completion of step B, the frozen dessert was left as is at room temperature (25°C) for 2 minutes, and then moved on to the next freezing step. When the top surface of the frozen dessert that had been left for 2 minutes was visually observed, it was confirmed that the nozzle insertion hole was not blocked, and that the step of leaving it for 2 minutes did not function as the blocking step (step C).

[0080] (Sample 3) A frozen dessert of Sample 3 was produced. For the frozen dessert base material, a mixture of frozen dessert base composition 2 and crushed ice in a weight ratio of 55:45 was mixed and placed in a batch freezer (SED L1 manufactured by Carpigiani). 2 / C) to an overrun value of 35%, and then the temperature was adjusted to -5°C and filled into a plastic container to obtain a containerized frozen dessert base material. A secondary material was formed in the same manner as Sample 1, except that in the injection step (Step A), a total of 15.5 g of Sauce 2 was injected instead of a total of 16.0 g of Sauce 1, and the first and second temperatures were set to the temperatures listed in Table 2.

[0081] In the production of Sample 3, immediately after the completion of step B, the frozen dessert was left at room temperature (25°C) for 2 minutes, and then moved on to the next freezing step. When the top surface of the frozen dessert that had been left for 2 minutes was visually observed, it was found that the nozzle insertion hole was blocked and the sauce poured from the top surface could not be seen, confirming that the step of leaving it for 2 minutes functioned as a blocking step.

[0082] (Sample 4) The frozen dessert of Sample 4 was produced. The frozen dessert base material of Sample 4 was obtained in the same manner as Sample 1, except that the overrun value of the frozen dessert base material was adjusted to 96%. In the injection step (step A), an injection body with four nozzles evenly arranged was used to inject sauce 1 instead of an injection body with six nozzles arranged, forming a secondary material with four portions, and the first temperature and second temperature were set to the temperatures listed in Table 2. The secondary material was formed in the same manner as Sample 1, except that the first temperature and second temperature were set to the temperatures listed in Table 2.

[0083] In the production of Sample 4, immediately after the completion of step B, the frozen dessert was left at room temperature (25°C) for 2 minutes, and then moved on to the next freezing step. When the top surface of the frozen dessert that had been left for 2 minutes was visually observed, it was found that the nozzle insertion hole was blocked and the sauce poured from the top surface could not be seen, confirming that the step of leaving it for 2 minutes functioned as a blocking step.

[0084] (Sample 5) Sample 5 frozen dessert was produced. The frozen dessert base material was adjusted so that the overrun value was 75%. A frozen dessert of Sample 5 was produced in the same manner as Sample 4, except that the temperature was adjusted and that the first temperature and the second temperature in the pouring step were set to the temperatures shown in Table 2.

[0085] In the production of Sample 5, immediately after the completion of step B, the frozen dessert was left at room temperature (25°C) for 2 minutes, and then moved on to the next freezing step. When the top surface of the frozen dessert that had been left for 2 minutes was visually observed, it was found that the nozzle insertion hole was blocked and the sauce poured from the top surface could not be seen, confirming that the step of leaving the dessert for 2 minutes functioned as a blocking step.

[0086] (Sample 6) The frozen dessert of Sample 6 was produced. The frozen dessert base material of Sample 6 was obtained in the same manner as Sample 4, except that the overrun value of the frozen dessert base material was adjusted to 95%. In the injection step (Step A), the injection amount of sauce 1 was changed from 16.0 g to 15.0 g, the nozzle insertion depth was changed from 16.0 mm to 23.0 mm, and the first temperature and second temperature were set to the temperatures listed in Table 2. The secondary material was formed in the same manner as Sample 4, except that in the injection step (Step A), the injection amount of sauce 1 was changed from 16.0 g to 15.0 g, the nozzle insertion depth was changed from 16.0 mm to 23.0 mm, and the first temperature and second temperature were set to the temperatures listed in Table 2.

[0087] In the production of Sample 6, immediately after the completion of step B, the frozen dessert was left at room temperature (25°C) for 2 minutes, and then moved on to the next freezing step. When the top surface of the frozen dessert that had been left for 2 minutes was visually observed, it was found that the nozzle insertion hole was blocked and the sauce poured from the top surface could not be seen, confirming that the step of leaving the dessert for 2 minutes functioned as a blocking step.

[0088] [evaluation] (Top view) For the frozen dessert samples 1 to 6 obtained as described above, the frozen desserts were turned upside down after the freezing process and stored for 7 days at -10°C, a temperature above the freezing point of the secondary ingredients and below the freezing point of the frozen dessert base material. The outflow of the secondary ingredients from the nozzle insertion hole was observed and evaluated according to the following criteria. The evaluation results are shown in Table 2. A: There is no outflow of secondary material from the nozzle insertion hole. B: Sub-material is leaking from the nozzle insertion hole.

[0089] (Cross-section observation) After observing the top surface of each of the frozen desserts of Samples 1 to 6, the desserts were cut to form a longitudinal cross section (a cross section perpendicular to the top and bottom surfaces) in the center, and the cut surface was observed and evaluated according to the following criteria. The evaluation results are shown in Table 2. A: The secondary ingredients cannot be seen to reach the bottom of the frozen dessert. B: The secondary ingredients can be seen reaching the bottom of the frozen dessert.

[0090] [Table 2] [Explanation of symbols]

[0091] 100 Frozen dessert, 101 Container, 102 Frozen dessert base material, 103 Subsidiary material, 201 Nozzle.

Claims

1. A method for producing a frozen dessert having a frozen dessert base material and a sub-material contained in the frozen dessert base material, An injection step of inserting a nozzle into the frozen dessert base material and injecting a composition for forming the secondary material into the frozen dessert base material; A removal step of removing the nozzle from the frozen dessert base material; A closing step of placing the frozen dessert base material until the nozzle insertion hole of the frozen dessert base material is closed; A freezing step of placing the frozen dessert base material in an environment of −20° C. or less to freeze it and obtain the frozen dessert; A manufacturing method having the above in this order.

2. The method according to claim 1, wherein the overrun value of the frozen dessert base material is 100% or less.

3. The method according to claim 1 or 2, wherein the temperature of the composition for the auxiliary material is 0°C or higher and 25°C or lower in the injection step.

4. The manufacturing method according to any one of claims 1 to 3, wherein in the injection step, the nozzle is inserted from the top surface of the frozen dessert base material, and the insertion position of the nozzle is 10 mm or more and 25 mm or less from the bottom surface of the frozen dessert base material.

5. The manufacturing method according to any one of claims 1 to 4, wherein in the injection step, a plurality of the nozzles are inserted into one of the frozen dessert base materials.

6. The manufacturing method according to any one of claims 1 to 5, wherein the sealing step is a step of placing the frozen dessert base material in an environment of 10°C or higher and 30°C or lower.

7. The method for producing a frozen dessert according to any one of claims 1 to 6, wherein the mass of the composition for auxiliary material injected in the injection step is 1 to 30, where the mass of the frozen dessert after the freezing step is 100.

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