Method for manufacturing cold confectionery

Abstract

A method for producing a frozen dessert according to the present invention comprises a step in which a first frozen dessert material (11) is inserted into a mold (2), a portion thereof contacting the inner surface of the mold (2) is hardened to form a shell layer (11b), a second frozen dessert material (12) is then inserted into the mold (2), a remaining portion (11c) of the first frozen dessert material is hardened, and a frozen dessert molded using a mold is obtained. The viscosity of the first frozen dessert material at the insertion temperature is 4000 mPa·s or less, and the viscosity of the second frozen dessert material at the insertion temperature is 3000 mPa·s or less. The specific gravity of the second frozen dessert material at the insertion temperature is greater than the specific gravity of the first frozen dessert material at the insertion temperature, and the difference thereof is 0.06 or greater.

Description

Technical Field

[0001] The present invention relates to frozen confections and a method for producing the same. This application claims priority to Japanese Patent Application No. 2021-025917 filed in Japan on February 22, 2021, the content of which is incorporated herein by reference.

Background Art

[0002] As a method for producing frozen confections, there is a method using a mold. Patent Document 1 describes a method for producing a frozen confection in which a mold immersed in a refrigerant is filled with a frozen confection mix, the outermost layer is frozen to form a shell, and then, without removing the unfrozen frozen confection mix, a sauce or the like having a specific gravity greater than that of the frozen confection mix is injected, and the sauce or the like descends due to the difference in specific gravity to push up the unfrozen frozen confection mix and freeze it in a state where the sauce or the like is enclosed in the center of the frozen confection.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] In the frozen confection produced in the example of Patent Document 1, a sauce layer exists near the center of the frozen confection, and controlling the position of the sauce layer is not considered. If the position of the sauce layer can be controlled, it becomes possible to produce a novel mold-formed frozen confection. The present invention provides a frozen confection having a mold-formed frozen confection in which a second frozen confection layer covers a first frozen confection layer and the second frozen confection layer is unevenly distributed, and a method for producing the same.

Means for Solving the Problems

[0005] The present invention has the following aspects. [1] A step of filling a first frozen confectionery material into a mold, curing the first frozen confectionery material in contact with the inner surface of the mold to form a shell layer which is a part of the first frozen confectionery material, filling a second frozen confectionery material, and then curing the remaining part of the first frozen confectionery material to obtain a mold-formed frozen confectionery, wherein the viscosity of the first frozen confectionery material at the filling temperature is 4000 mPa·s or less, wherein the viscosity of the second frozen confectionery material at the filling temperature is 3000 mPa·s or less, A method for manufacturing a frozen confectionery, wherein the specific gravity of the first frozen confectionery material at the filling temperature is smaller than that of the second frozen confectionery material at the filling temperature, and the difference is 0.06 or more. [2] The manufacturing method according to [1], wherein the filling amount of the second frozen confectionery material is 10 to 30% by volume with respect to the total volume of the filling amount of the first frozen confectionery material and the filling amount of the second frozen confectionery material. [3] The manufacturing method according to [1] or [2], wherein the volume of the mold-formed frozen confectionery is 20 mL or less. [4] The manufacturing method according to any one of [1] to [3], further comprising a step of forming a coating layer after the step of obtaining the mold-formed frozen confectionery.

[0006] [5] A mold-formed frozen confectionery comprising a first frozen confectionery layer and a second frozen confectionery layer covered with the first frozen confectionery layer wherein when the freezing point of the first frozen confectionery layer is t °C, the viscosity at (t + 1) °C is 4000 mPa·s or less, wherein the viscosity of the second frozen confectionery layer at 5 °C is 3000 mPa·s or less, A frozen confectionery, wherein the specific gravity of the first frozen confectionery layer at -18 °C is smaller than that of the second frozen confectionery layer at 5 °C, and the difference is 0.06 or more. [6] The frozen confectionery according to [5], wherein the ratio of the second frozen confectionery layer is 10 to 30% by volume with respect to the total volume of the first frozen confectionery layer and the second frozen confectionery layer. [7] A mold-formed frozen confectionery cured in a bottomed hollow mold having an opening, The molded frozen confectionery has a first frozen confectionery layer composed of a continuous phase and a second frozen confectionery layer composed of a continuous phase coated with the first frozen confectionery layer. When the distance from the top surface to the bottom surface facing the top surface on the central axis passing through the center of the top surface hardened within the opening of the mold and perpendicular to the top surface is H1, the distance from the top surface to the second frozen confectionery layer is T3, and the distance from the bottom surface to the second frozen confectionery layer is T1. The frozen confectionery in which the ratio of T3 to T1, represented by T3 / T1, is 2.5 or more and the ratio of T3 to H1 is 40% or more. [8] When the thickness of the second frozen confectionery layer on the central axis is T2, the ratio of T2 to H1 is 20 to 50% for the frozen confectionery of [7]. [9] The frozen confectionery according to any one of [5] to [8], wherein the volume of the molded frozen confectionery is 20 mL or less.

[10] The frozen confectionery according to any one of [5] to [9], further having a coating layer covering at least a part of the surface of the molded frozen confectionery.

[0007] As another aspect, the present invention has the following embodiments. [1] Filling a mold with a first frozen confectionery material, curing the first frozen confectionery material in contact with the inner surface of the mold to form a shell layer that is a part of the first frozen confectionery material, filling the mold with a second frozen confectionery material, and curing the remainder of the first frozen confectionery material to obtain a molded frozen confectionery. The viscosity of the first frozen confectionery material at the temperature at which it is filled into the mold is 4000 mPa·s or less. The viscosity of the second frozen confectionery material at the temperature at which it is filled into the mold is 3000 mPa·s or less. The specific gravity of the first frozen confectionery material at the temperature at which it is filled into the mold and the specific gravity of the second frozen confectionery material at the temperature at which it is filled into the mold, the specific gravity of the second frozen confectionery material is 0.06 or more greater. A method for manufacturing a frozen confectionery. [2] The production method according to [1], wherein the filling amount of the second frozen confectionery material at the temperature at which the first frozen confectionery material is filled into the mold is 10 to 30% by volume with respect to the total volume of the filling amount of the first frozen confectionery material at the temperature at which the first frozen confectionery material is filled into the mold and the filling amount of the second frozen confectionery material at the temperature at which the second frozen confectionery material is filled into the mold. [3] The production method according to [1] or [2], wherein the volume of the molded frozen confectionery is 20 mL or less. [4] The production method according to any one of [1] to [3], further comprising a step of forming a coating layer after the step of obtaining the molded frozen confectionery.

[0008] [5] A molded frozen confectionery comprising a first frozen confectionery layer and a second frozen confectionery layer coated with the first frozen confectionery layer, when the freezing point of the first frozen confectionery layer is t °C, the viscosity at (t + 1) °C is 4000 mPa·s or less, the viscosity of the second frozen confectionery layer at 5 °C is 3000 mPa·s or less, the specific gravity of the first frozen confectionery layer at -18 °C and the specific gravity of the second frozen confectionery layer at 5 °C, the specific gravity of the second frozen confectionery layer is 0.06 or more greater. Frozen confectionery. [6] The frozen confectionery according to [5], wherein the ratio of the second frozen confectionery layer is 10 to 30% by volume with respect to the total volume of the first frozen confectionery layer and the second frozen confectionery layer. [7] Having a molded frozen confectionery cured in a bottomed hollow mold having an opening, the molded frozen confectionery has a first frozen confectionery layer composed of a continuous phase and a second frozen confectionery layer composed of a continuous phase coated with the first frozen confectionery layer, when passing through the center of the top surface of the molded frozen confectionery cured in the opening of the mold and on the central axis perpendicular to the top surface, the distance from the top surface to the bottom surface facing the top surface is H1, the distance from the top surface to the second frozen confectionery layer is T3, and the distance from the bottom surface to the second frozen confectionery layer is T1, the ratio of T3 to T1 represented by T3 / T1 is 2.5 or more, and the ratio of T3 to H1 is 40% or more. Frozen confectionery. [8] When the thickness of the second cold confectionery layer on the central axis is T2, the ratio of T2 to H1 is 20 to 50%, the cold confectionery according to [7]. [9] The volume of the molded cold confectionery is 20 mL or less, the cold confectionery according to any one of [5] to [8].

[10] Further, it has a coating layer covering at least a part of the surface of the molded cold confectionery, the cold confectionery according to any one of [5] to [9].

[11] It has a cold confectionery including a first cold confectionery layer made of a continuous phase and a second cold confectionery layer made of a continuous phase covered by the first cold confectionery layer, The cold confectionery has a top surface and a bottom surface located on the opposite side with the second cold confectionery layer in between, When the distance from the top surface to the bottom surface on the central axis passing through the center of gravity in the planar shape of the cold confectionery as viewed from the top surface side and the center of gravity in the planar shape as viewed from the bottom side is H1, the distance from the top surface to the second cold confectionery layer is T3, and the distance from the bottom surface to the second cold confectionery layer is T1, The ratio of T3 to T1 represented by T3 / T1 is 2.5 or more, and the ratio of T3 to H1 is 40% or more, the cold confectionery.

[12] When the thickness of the second cold confectionery layer on the central axis is T2, the ratio of T2 to H1 is 20 to 50%, the cold confectionery according to

[11] .

[13] The volume of the molded cold confectionery is 20 mL or less, the cold confectionery according to any one of

[11] or

[12] .

[14] Further, it has a coating layer covering at least a part of the surface of the molded cold confectionery, the cold confectionery according to any one of

[11] to

[13] .

Advantages of the Invention

[0009] According to the method of the present invention, it is possible to manufacture a cold confectionery having a novel molded cold confectionery in which the second cold confectionery layer is covered with the first cold confectionery layer and the second cold confectionery layer is unevenly distributed.

Brief Description of the Drawings

[0010]

Figure 1

Figure 2

Figure 3

Figure 4

Figure 5

Figure 6

Mode for Carrying Out the Invention

[0011] The following definitions apply in this specification. Molded frozen confectionery means frozen confectionery hardened in a mold (also referred to as a molding die). That the frozen confectionery material hardens means that the water in the frozen confectionery material freezes and loses its fluidity. That the second frozen confectionery layer is covered with the first frozen confectionery layer means a state in which the first frozen confectionery layer, which is a continuous phase, exists so as to surround the second frozen confectionery layer, and the entire outer surface of the second frozen confectionery layer is covered with the first frozen confectionery layer. The frozen confectionery in the present invention includes those classified as general "frozen confectionery" and frozen yogurt. Specifically, "frozen confectionery" can include ice cream, ice milk, and ice cream products including lacto ice, and water ice. Ice cream products refer to those obtained by processing milk or foods manufactured using these as raw materials, or freezing those using them as the main raw material, and containing 3.0% or more of milk solids (excluding fermented milk). Ice cream products are classified into three types: ice cream, ice milk, and lacto ice, depending on the amount of milk solids and milk fat contained. On the other hand, those with less than 3.0% of milk solids are not the above-mentioned ice cream products, but are defined as water ice according to the Ministry of Health, Labour and Welfare Notification "Standards for Foods, Additives, etc." based on the Food Sanitation Law in Japan. In addition, frozen yogurt is classified as "fermented milk" by type according to the Cabinet Order regarding the ingredient standards for milk and dairy products in Japan. Fermented milk is defined as "milk or milk containing non-fat milk solids equal to or more than the same amount thereof, fermented with lactic acid bacteria or yeast, made into a paste or liquid, or frozen products thereof", and the ingredient standards are specified as "non-fat milk solids 8.0% or more, number of lactic acid bacteria or yeast 10 million / mL or more". Frozen yogurt corresponds to frozen fermented milk. The frozen confectionery in the present invention may be any of ice confectionery, ice cream, ice milk, lacto ice, and frozen yogurt.

[0012] The numerical range represented by "~" means a numerical range including the numerical values before and after ~ as the lower limit value and the upper limit value, unless otherwise specified. Unless otherwise specified, the freezing point is the temperature at the point where the temperature does not drop due to the exothermic reaction when the liquid becomes solid (i.e., the freezing point), by measuring the temperature of the liquid sample over time while cooling it at an ambient temperature of -25°C. When the freezing point of the sample cannot be confirmed at an ambient temperature of -25°C, the ambient temperature is set to a lower temperature to confirm the freezing point. For example, for a sample with a freezing point of -30°C, the freezing point can be confirmed by measuring the freezing point while cooling at an ambient temperature of -35°C. Unless otherwise specified, the viscosity is the value measured using a B-type viscometer, rotor No. 3, at a rotational speed of 12 rpm.

[0013] The following method is used for measuring the content of components and the like. (1) Moisture It is measured by the normal pressure heating drying method (also referred to as the drying aid addition method). (2) Solids Solids (mass%) is calculated as 100 - moisture (mass%).

[0014] (3) Fat content and milk fat of frozen confectionery It is measured by a method conforming to the method for quantifying the milk fat content of ice cream described in the "Cabinet Order regarding the ingredient standards for milk and dairy products and the like". Specifically, take 4 g of the sample in a small beaker, add 3 mL of water, mix well, and transfer it to a Nessler tube. The beaker is thoroughly washed with 3 mL of water, and the washing liquid is added to the Nessler tube and shaken. Next, add 2 mL of aqueous ammonia (25 - 30% aqueous solution of ammonia, colorless and transparent), and mix gently. Then, place the Nessler tube in a water bath at 60 °C and heat for 20 minutes while shaking occasionally. Further, add 10 mL of ethanol (i.e., 95 - 96% aqueous ethanol solution) and mix well. Next, add 25 mL of ether to the Nessler tube, rotate gently, and when a uniform color tone is obtained, release the ether gas, level the tube, and shake vigorously for 30 seconds. Then, add 25 mL of petroleum ether with a boiling point of 60 °C or lower, shake in the same way for 30 seconds, loosen the stopper, and stand upright for more than 2 hours until the supernatant becomes clear. Pour the supernatant into a beaker whose constant weight has been previously determined. Add 25 mL of ether and 25 mL of petroleum ether to the Nessler tube in the same procedure as above, mix, and pour the supernatant into the beaker. Wash the tip of the side tube with an equal - volume mixture of ether and petroleum ether and add it to the beaker. Heat the beaker to about 75 °C to volatilize the solvent, dry it in a dryer at an ambient temperature of 100 - 105 °C for 1 hour, and then weigh it. The increase from the constant weight of the beaker is taken as the fat content. When the sample does not contain other fat components except milk fat, the fat content determined above is taken as the milk fat content. When the sample contains other fat components except milk fat, the value obtained by subtracting other fat components from the fat content determined above is taken as the milk fat content.

[0015] (4) Non - fat milk solids Measure according to the method conforming to the quantitative method of non - fat milk solids in fermented milk and lactic acid bacteria beverages described in the Cabinet Order on Component Standards, etc. of Milk and Dairy Products. Specifically, accurately weigh approximately 50 g of the sample (in the case of frozen samples, thaw all of them at a temperature of 40°C or lower in the shortest possible time), and add a few drops of phenolphthalein solution. While stirring this, gradually add a 10% aqueous sodium hydroxide solution to make it slightly alkaline, and transfer it to a volumetric flask. Add water to make it 100 mL, and accurately take 5 mL of this and transfer it to a Kjeldahl digestion flask of 150 mL. Add 0.2 g of a mixed powder of 9 g of potassium sulfate and 1 g of copper sulfate to this, and further add 10 mL of sulfuric acid while letting it run down the inner wall of the flask. Next, gradually heat this flask, and when white smoke of sulfurous acid gas is generated, slightly increase the heating. After most of the foam has disappeared, strongly heat it, and stop heating when the liquid inside shows a clear light blue color and no carbonized substances are observed on the inner wall of the flask. After cooling, carefully add 30 mL of water, cool it again, and then connect the flask to a distillation apparatus. In this case, place 30 mL of 0.05 mol / L sulfuric acid and a few drops of methyl red solution in a 200 mL absorption flask, and make sure the lower end of the condenser is immersed in the liquid. Next, pour 40 mL of a 30% aqueous sodium hydroxide solution into the funnel of the Kjeldahl distillation apparatus, wash it in with 10 mL of water, close the pinchcock, and immediately start distillation. When the volume of the distillate reaches 80 mL to 100 mL, separate the lower end of the condenser from the liquid surface, and collect a few more mL of the distillate. After the distillation is complete, wash the part of the condenser immersed in the liquid with a small amount of water, combine the washing liquid with the liquid in the absorption flask, and titrate this with a 0.1 mol / L aqueous sodium hydroxide solution. The fat-free milk solids (unit: mass %) are calculated by the following formula. Fat-free milk solids = {0.0014×(A - B)} / Sampling amount of the sample (unit: g)×6.38×2.82×100 A: Amount of 0.1 mol / L aqueous sodium hydroxide solution required to neutralize 30 mL of 0.05 mol / L sulfuric acid (unit: mL) B: Amount of 0.1 mol / L aqueous sodium hydroxide solution required for titration (unit: mL) Indicator: Methyl red solution (Dissolve 1 g of methyl red in 50 mL of ethanol, add water to make it 100 mL, and filter if necessary.) (5) Milk solids The total of the milk fat content determined by the method of (3) and the non-fat milk solids content determined by the method of (4) is defined as the milk solids content.

[0016] <Method for manufacturing frozen confectionery> The method for manufacturing a frozen confectionery according to this embodiment includes a step of filling a first frozen confectionery material into a mold, curing the first frozen confectionery material in a portion in contact with the inner surface of the mold to form a shell layer, filling a second frozen confectionery material, and then curing the remaining portion of the first frozen confectionery material and demolding to obtain a mold-formed frozen confectionery. Further, a coating layer may be provided so as to cover at least a part of the surface of the obtained mold-formed frozen confectionery. Here, in this specification, "filling" can also be rephrased as "injecting", and it does not only mean putting in the same amount of material as the capacity of the mold, but also means putting in a smaller amount of material than the capacity of the mold.

[0017] [First frozen confectionery material · Second frozen confectionery material] The first frozen confectionery material and the second frozen confectionery material are each a composition containing moisture and solids. The first frozen confectionery material and the second frozen confectionery material are compositions having fluidity at their respective filling temperatures. As the raw materials of the first frozen confectionery material and the second frozen confectionery material, known raw materials as raw materials for frozen confectionery can be appropriately selected and used. The first frozen confectionery material and the second frozen confectionery material may each contain air. The overrun of the frozen confectionery material (hereinafter, also referred to as "OR") is a value of the percentage of the contained air capacity with respect to the capacity of the frozen confectionery material before containing air. For example, when the overrun value is 100%, it means containing the same volume of air as the frozen confectionery material before containing air.

[0018] The specific gravity of the first frozen confectionery material and the second frozen confectionery material is different. The specific gravity of the second frozen confectionery material at the filling temperature of the second frozen confectionery material is greater than the specific gravity of the first frozen confectionery material at the filling temperature of the first frozen confectionery material, and the difference (hereinafter, also simply referred to as "specific gravity difference") is 0.06 or more. The specific gravity difference is preferably 0.08 or more, and more preferably 0.10 or more. When it is at least the above lower limit value, the filled second frozen confectionery material is likely to settle, and the second frozen confectionery layer is likely to be unevenly distributed. The specific gravity of the frozen confectionery material can be adjusted by the content of the solid component and OR, etc. For example, when the solid content increases, the specific gravity tends to increase and the freezing point tends to decrease. When OR increases, the specific gravity decreases and the viscosity tends to increase. In terms of the balance of these, the specific gravity at the filling temperature of the first frozen confectionery material is preferably 0.50 to 1.20, and more preferably 0.75 to 1.15. The specific gravity at the filling temperature of the second frozen confectionery material is preferably 1.00 to 1.30, and more preferably 1.10 to 1.30. Here, the reference substance for the specific gravity is water at 4°C.

[0019] The viscosity of the first frozen confectionery material at the filling temperature of the first frozen confectionery material is 4000 mPa·s or less, preferably 3500 mPa·s or less, more preferably 3000 mPa·s or less, further preferably 2500 mPa·s or less, and particularly preferably 2000 mPa·s or less. The lower limit of the viscosity is desirably 100 mPa·s or more, and more preferably 500 mPa·s or more. When the viscosity is at or below the upper limit value, the filled second frozen confectionery material is likely to settle, and the second frozen confectionery layer is likely to be unevenly distributed. When the viscosity is at or above the lower limit value, the first frozen confectionery layer is likely to cover the whole of the second frozen confectionery layer.

[0020] The viscosity of the second frozen confectionery material at the filling temperature of the second frozen confectionery material is 3000 mPa·s or less, preferably 2500 mPa·s or less, more preferably 2000 mPa·s or less, still more preferably 1500 mPa·s or less, and particularly preferably 1000 mPa·s or less. When the viscosity is equal to or less than the upper limit value, the filled second frozen confectionery material easily spreads in the horizontal direction, and the second frozen confectionery layer is likely to be unevenly distributed. The lower limit of the viscosity is not particularly limited, but for example, 100 mPa·s or more is preferable, and 500 mPa·s or more is more preferable. When the viscosity is equal to or greater than the lower limit value, the filled second frozen confectionery material is less likely to flow out during storage.

[0021] The freezing point of the first frozen confectionery material is -7.0°C or higher, preferably -6.0°C or higher, more preferably -5.0°C or higher, and particularly preferably -4.5°C or higher. The freezing point of the first frozen confectionery material is -0.5°C or lower, preferably -1.0°C or lower, more preferably -2.0°C or lower, and particularly preferably -2.5°C or lower. Also, as a preferable range of the freezing point, -7.0 to -0.5°C is preferable, and -4.5 to -2.5°C is more preferable. When the freezing point is equal to or higher than the lower limit value of the above range, it is possible to prevent the first frozen confectionery layer from being overly likely to melt, and when it is equal to or lower than the upper limit value, it is easy to obtain an appropriate softness of the frozen confectionery and an easy-to-get sticky feeling. The freezing point of the first frozen confectionery material can be adjusted according to the solid content and the raw material composition. With respect to the total mass of the first frozen confectionery material, the solid content is 30% by mass or more, preferably 35% by mass or more. The solid content is 50% by mass or less, preferably 45% by mass or less. Also, as a preferable range of the solid content, 30 to 50% by mass is preferable, and 35 to 45% by mass is more preferable. When the solid content is equal to or higher than the lower limit value of the above range, when incorporating air into the first frozen confectionery layer, an arbitrary amount of air can be stably retained. Also, the texture is likely to be good without becoming a hard texture. When the solid content is equal to or lower than the upper limit value, the texture is not too soft and has an appropriate texture, and it is easy to obtain a first frozen confectionery layer with a good texture.

[0022] The freezing point of the second frozen confectionery material is -15.0°C or higher, preferably -13.0°C or higher, more preferably -11.0°C or higher, and particularly preferably -10.0°C or higher. The freezing point of the second frozen confectionery material is -3.0°C or lower, preferably -4.0°C or lower, and more preferably -5.0°C or lower. Also, as a preferable range of the freezing point, -15.0 to -3.0°C is preferable, and -10.0 to -5.0°C is more preferable. When it is at or above the lower limit value of the above range, it is easy to feel the difference in texture from the first frozen confectionery layer during eating, and when it is at or below the upper limit value, the second frozen confectionery material is less likely to flow out during storage of the frozen confectionery. For example, it is easy to prevent the second frozen confectionery material from flowing out from the holes generated during production during storage. The freezing point of the second frozen confectionery material can be adjusted according to the solid content and raw material composition. With respect to the total mass of the second frozen confectionery material, the solid content is 30% by mass or more, preferably 35% by mass or more, and more preferably 40% by mass or more. The solid content is 70% by mass or less, preferably 60% by mass or less, and preferably 55% by mass or less. Also, as a preferable range of the solid content, 30 to 70% by mass is preferable, and 40 to 55% by mass is more preferable. When the solid content is at or above the lower limit value of the above range, the viscosity is less likely to increase, so the filled second frozen confectionery material is likely to spread horizontally. When the solid content is at or below the upper limit value, the freezing point is likely to decrease, and it is easy to feel the difference in texture from the first frozen confectionery layer.

[0023] The freezing point of the first frozen confectionery material and the freezing point of the second frozen confectionery material may be the same. When there is a difference between the freezing point of the first frozen confectionery material and the freezing point of the second frozen confectionery material, it is easy to increase the difference in texture between the first frozen confectionery layer and the second frozen confectionery layer. When the freezing point of the second frozen confectionery material is low, a soft texture of the second frozen confectionery material is easily obtained when eaten. For example, the freezing point of the second frozen confectionery material is lower than the freezing point of the first frozen confectionery material, and the difference is preferably 3°C or more, more preferably 6°C or more, and particularly preferably 10°C or more.

[0024] The OR of the first frozen confectionery material is 80% or less, preferably 50% or less, more preferably 35% or less, and particularly preferably 25% or less. Also, as a preferable range of OR, 0 to 50% is preferable, 0 to 35% is more preferable, and 0 to 25% is particularly preferable. When the OR is below the above upper limit value, the shape retention property does not become too high, and the surface during filling tends to be horizontal. The OR of the second frozen confectionery material is 30% or less, preferably 25% or less, more preferably 20% or less, and particularly preferably 10% or less. Also, as a preferable range of OR, 0 to 30% is preferable, and 0 to 10% is more preferable. When the OR is below the above upper limit value, the filled second frozen confectionery material tends to spread in the horizontal direction, and the second frozen confectionery layer tends to be unevenly distributed.

[0025] Examples of the raw materials for the first frozen confectionery material and the second frozen confectionery material include water, dairy products, carbohydrates, sweeteners, oils and fats, emulsifiers, stabilizers, acidulants, vegetable proteins, eggs, flavors, colorants, fruit juices, fruit pulps, dietary fibers, various food ingredients (such as alcoholic beverages, matcha, jams, and chocolates, etc.), and other food additives, etc. Examples of the stabilizer include gelatin, pectin, sodium carboxymethyl cellulose (also called carboxymethyl cellulose), guar gum, locust bean gum, carrageenan, microcrystalline cellulose, gum arabic, karaya gum, xanthan gum, tara gum, gellan gum, native gellan gum, macrohomo psil gum, agar, alginic acids (alginic acid, alginates), and soybean polysaccharides, etc. One or more stabilizers may be used.

[0026] The first frozen confectionery material is preferably a composition that can be used, for example, as an ice mix used in the production of ice creams, an ice confectionery mix used in the production of ice confections, and a frozen yogurt mix used in the production of frozen yogurts. The second frozen confectionery material is preferably a material or composition that can be used as a sauce. Specific examples include fruit sauce, chocolate sauce, caramel sauce, coffee sauce, yogurt sauce, condensed milk, and honey, etc. Brix may be used as an index of the solid content of the second frozen confectionery material. For example, the Brix at 20°C is preferably 10 to 60, more preferably 20 to 50. Brix is a value measured at a measurement temperature of 20°C using a refractometer (for example, the product name RX-5000 manufactured by ATAGO). The average value measured three times is used as the measured value of Brix. For example, a combination may be used in which the first frozen confectionery material contains dairy products and the second frozen confectionery material does not contain dairy products. When the first frozen confectionery material contains dairy products, the milk solid content is preferably, for example, 3.0 to 30.0% by mass, more preferably 10.0 to 25.0% by mass, based on the total mass of the first frozen confectionery material.

[0027] [Coating material] As the coating material for forming the coating layer, known materials can be used. For example, an oily composition containing chocolate or vegetable oil, or an aqueous composition containing water, saccharides, fruit juice, etc. and not containing oil can be mentioned.

[0028] Figures 1 to 5 are cross-sectional views for explaining the manufacturing method of the present embodiment in the order of steps. [First frozen confectionery material filling step] First, as shown in FIG. 1, the first frozen confectionery material 11 is filled into the mold 2. The mold 2 is a hollow bottomed shape with an opening. The mold 2 is preferably made of metal. Reference numeral 11a indicates a discharging device for the first frozen confectionery material 11. In the present embodiment, the shape of the mold 2 is a hollow frustum of a cone, and has a circular bottom surface 2a and a side surface 2c that gradually expands in diameter toward the circular opening 2b. Reference numeral P indicates the central axis of the mold. The mold 2 is held such that the opening 2b is upward and the central axis P direction is the vertical direction. The volume of the mold 2 is preferably, for example, 20 mL or less, more preferably 15 mL. Further, the preferred range of the volume of the mold 2 is preferably 7 to 20 mL, more preferably 10 to 15 mL. When the volume of the mold 2 is within the above range, a small-capacity frozen confectionery that can fit the entire frozen confectionery into the mouth can be obtained. The mold 2 is preferably pre-cooled from the viewpoint of maintaining a smooth texture without melting the first frozen confectionery material 11 during mold filling. The temperature of the mold 2 immediately before filling the first frozen confectionery material 11 is preferably 0°C or lower, more preferably -2°C or lower, and particularly preferably -5°C or lower.

[0029] The first frozen confectionery material 11 is preferably prepared by previously mixing all the raw materials and heat-sterilizing the obtained mixed solution. When mixing the raw materials, it may be heated to a temperature range where component deterioration does not occur, for example, about 60 to 80°C. Raw materials that are easily denatured by the heat during heat sterilization (such as flavors, etc.) may be added after heat sterilization. If necessary, the mixed solution may be filtered or homogenized before or after heat sterilization. As the heat sterilization device, known devices such as a plate sterilizer, a tubular sterilizer, an infusion sterilizer, an injection sterilizer, and a batch sterilizer can be used. It is preferable to cool the mixed solution to near the freezing point using a freezer to obtain the first frozen confectionery material 11. At this time, it may be cooled while containing air. The OR of the first frozen confectionery material 11 can be controlled by adjusting the amount of air.

[0030] When the temperature at the time of filling the first frozen confectionery material 11 (also referred to as the first filling temperature) is set to t°C as the freezing point of the first frozen confectionery material 11, the upper limit value is preferably 5°C, more preferably (t + 1)°C, and particularly preferably (t + 0.5)°C. As the lower limit value of the first filling temperature, (t - 0.5)°C is preferably, (t - 0.2)°C is more preferably, and t°C is particularly preferably. Also, the preferred range of the first filling temperature is preferably within the range of (t - 0.5)°C to (t + 1.0)°C, more preferably within the range of (t - 0.2)°C to (t + 0.5)°C, and particularly preferably within the range of t°C to (t + 0.5)°C. When the first filling temperature is equal to or higher than the lower limit value of the above range, the fluidity is high, it is easy to fill the mold, and shape defects are less likely to occur. When the first filling temperature is equal to or lower than the upper limit value, it is easy to control the thickness of the shell layer 11b formed in the next step. The filling amount of the first frozen confectionery material 11 is preferably 60 to 80% by volume of the volume of the mold 2, and more preferably 70 to 80% by volume.

[0031] [Shell layer forming step] Next, as shown in FIG. 2, the first frozen confectionery material 11 in contact with the inner surface of the mold 2 is cured to form a shell layer 11b. The shell layer 11b is a cured product obtained by curing a part of the first frozen confectionery material 11 in the mold 2. The remaining portion 11c of the first frozen confectionery material 11 is uncured. Specifically, by cooling the outer surface of the mold 2 for a predetermined time, only the portion of the first frozen confectionery material 11 in contact with the inner surface of the mold 2 is cured. For example, the outer surface of the mold 2 is cooled by a method of heat exchange by bringing it into contact with a liquid or gaseous refrigerant. As the liquid refrigerant, a liquid known as brine can be used. As the gaseous refrigerant, for example, low-temperature air can be used. The thickness of the shell layer 11b can be adjusted by factors such as the type of refrigerant, the temperature of the refrigerant, the flow rate of the refrigerant, and the contact time with the refrigerant. The thickness of the shell layer 11b is preferably 2 mm as the lower limit value, 5 mm as the upper limit value, preferably 4 mm, and more preferably 3 mm. Also, as a preferable numerical range of the thickness, 2 to 5 mm is preferable, and 2 to 3 mm is more preferable. When the thickness of the shell layer 11b is equal to or greater than the lower limit value of the above range, the first frozen confectionery layer can easily cover the entire second frozen confectionery layer. When the thickness of the shell layer 11b is equal to or less than the upper limit value, the second frozen confectionery layer tends to be unevenly distributed at a position close to the bottom surface 2a of the mold 2.

[0032] [Second frozen confectionery material filling step] Subsequently, the second frozen confectionery material 12 is filled into the mold 2. It is preferable to fill the second frozen confectionery material 12 immediately after forming the shell layer 11b having a predetermined thickness. Reference numeral 12a indicates a discharging device for the second frozen confectionery material 12. Specifically, the discharge port of the discharging device 12a is made to exist on the central axis P, and the second frozen confectionery material 12 is filled so as to fall into the remaining portion 11c of the first frozen confectionery material 11. Note that the position of the discharge hole does not necessarily have to be on the central axis P, and it may be located in the range from 6 mm from the side wall of the mold to the central axis P. The filled second frozen confectionery material 12 spreads horizontally while settling in the remaining portion 11c to form an uncured continuous phase. The extrusion amount of the second frozen confectionery material 12 is preferably 20 to 40% by volume of the volume of the mold 2, more preferably 20 to 30% by volume.

[0033] The second frozen confectionery material 12 is preferably prepared by previously mixing all the raw materials and heat-treating the obtained mixed solution. When mixing the raw materials, it may be heated to a temperature range where no deterioration of the components occurs, for example, about 60 to 80°C. Raw materials that are likely to be denatured by the heat during heat sterilization (such as flavors, etc.) may be added after heat sterilization. If necessary, the mixed solution may be filtered or homogenized before or after heat sterilization. Similar to the first frozen confectionery material 11, a known heat sterilization device can be used. The second frozen confectionery material 12 may be obtained by cooling the mixed solution while containing air. The OR of the second frozen confectionery material 12 can be controlled by adjusting the amount of air. It is not necessary to contain air in the mixed solution.

[0034] The temperature at the time of filling the second frozen confectionery material 12 (also referred to as the second filling temperature) has a lower limit of -3°C, preferably 0°C, and more preferably 5°C. The upper limit of the second filling temperature is preferably 10°C. Also, the preferred numerical range of the second filling temperature is preferably -3 to 10°C, more preferably 0 to 10°C, and particularly preferably 5 to 10°C. When the first filling temperature is below the upper limit of the above range, it is easy to manage the freezing timing of the sauce, and when it is above the lower limit, the filled second frozen confectionery material is likely to spread horizontally, and the second frozen confectionery layer is likely to be unevenly distributed. With respect to the total volume of the filling amount of the first frozen confectionery material 11 and the filling amount of the second frozen confectionery material 12, the filling amount of the second frozen confectionery material 12 is preferably 10 to 30% by volume, more preferably 10 to 20% by volume. When the filling amount of the second frozen confectionery material 12 is above the lower limit of the above range, it is easy to enclose the second frozen confectionery material, and when it is below the upper limit, it is easy to feel the difference in texture from the first frozen confectionery material.

[0035] [Needle insertion process] Next, as shown in FIG. 3, one end of the needle-shaped member 13 is inserted into the uncured first frozen confectionery material 11 (that is, the remaining portion 11c of the first frozen confectionery material 11). Reference numeral 13a indicates the base end portion (also referred to as the other end portion) of the needle-shaped member 13. The base end portion 13a of the needle-shaped member 13 is fixed to a crossbar-shaped member. The needle-shaped member 13 is preferably inserted along the central axis P. It is preferable to insert the needle-shaped member 13 until the distance a between the tip of the needle-shaped member 13 and the inner surface of the mold 2 becomes 1 to 5 mm. The tip of the needle-shaped member 13 may reach inside the second frozen confectionery material 12 or may penetrate the second frozen confectionery material 12. The outer diameter of the needle-shaped member 13 is preferably, for example, 1.2 to 2 mm.

[0036] [Hardening step] Next, the remaining portion 11c of the first frozen confectionery material 11 is cooled and hardened. As the cooling method, a method known in the production of molded frozen confections can be used. For example, the outer surface of the mold 2 is cooled by a method of bringing it into contact with a liquid or gaseous refrigerant for heat exchange. In this step, the cured product of the remaining portion 11c of the first frozen confectionery material 11 and the shell layer 11b are integrated to form the first frozen confectionery layer 21 composed of a continuous phase. The uncured second frozen confectionery material 12 is also cooled and hardened at the same time to form the second frozen confectionery layer 22 composed of a continuous phase.

[0037] [Demolding step] After the hardening step, as shown in FIG. 4, an integrated body 14 in which the first frozen confectionery layer 21, the second frozen confectionery layer 22, and the needle-shaped member 13 are integrated is formed. After that, the integrated body 14 is demolded from the mold 2. Specifically, after raising the temperature of the mold 2 to such an extent that the outer surface of the first frozen confectionery layer 21 in contact with the inner surface of the mold 2 is slightly melted, the base end portion 13a of the needle-shaped member 13 and the mold 2 are moved in a direction away from each other, and the integrated body 14 is taken out of the mold 2.

[0038] [Needle removal step] Next, as shown in FIG. 5, the needle-shaped member 13 is pulled out from the integrated body 14 to obtain the molded frozen confectionery 1. The molded frozen confectionery 1 obtained in this way consists of a first frozen confectionery layer 21 and a second frozen confectionery layer 22, and has a pulling-out mark 3 caused by the needle-shaped member 13.

[0039] [Coating process] Furthermore, for example, as shown in FIG. 6 (the pulling-out mark 3 is not shown), the molded frozen confectionery 1 may be coated to form a coating layer 23. The coating layer 23 is formed so as to cover at least a part of the outer surface of the molded frozen confectionery 1. In the coating process, a coating layer 23 is formed using a coating liquid having fluidity. As the coating method, a dipping method, a spraying method, or an enrobing method can be used. The dipping method is a method of forming the coating layer 23 by dipping the integrated product 14 in a coating liquid and then pulling it out and curing the coating liquid before the needle removal process.

[0040] [Frozen confectionery] FIG. 6 is a cross-sectional view schematically showing an example of the frozen confectionery obtained by the manufacturing method of the present embodiment. The frozen confectionery 10 of the present embodiment has a molded frozen confectionery 1 and a coating layer 23. The molded frozen confectionery 1 consists of a first frozen confectionery layer 21 and a second frozen confectionery layer 22. The second frozen confectionery layer 22 is covered with the first frozen confectionery layer 21. The first frozen confectionery layer 21 and the second frozen confectionery layer 22 each consist of a continuous phase.

[0041] The first frozen confectionery layer 21 is a cured product of the first frozen confectionery material 11. The composition of the first frozen confectionery material 11 based on mass is the same as the composition of the first frozen confectionery layer 21 based on mass. The OR of the first frozen confectionery material 11 and the OR of the first frozen confectionery layer 21 are the same. The second frozen confectionery layer 22 is a cured product of the second frozen confectionery material 12. The composition of the second frozen confectionery material 12 based on mass is the same as the composition of the second frozen confectionery layer 22 based on mass. The OR of the second frozen confectionery material 12 and the OR of the second frozen confectionery layer 22 are the same.

[0042] When the freezing point of the first frozen confectionery layer 21 is t °C, the viscosity of the first frozen confectionery layer 21 at (t + 1) °C is preferably 4000 mPa·s or less. The second frozen confectionery layer 22 preferably has a viscosity at 5 °C of 3000 mPa·s or less. When the filling temperature of the second frozen confectionery material 12 is 5 °C or higher, if the viscosity of the second frozen confectionery layer 22 at 5 °C is 3000 mPa·s, the viscosity at the filling temperature is 3000 mPa·s or less.

[0043] The difference obtained by subtracting the specific gravity of the first frozen confectionery layer 21 at -18 °C from the specific gravity of the second frozen confectionery layer 22 at 5 °C is preferably 0.06 or more. Also, the ratio of the second frozen confectionery layer 22 to the total volume of the first frozen confectionery layer 21 and the second frozen confectionery layer 22 is preferably 10 to 30% by volume. When the OR of the first frozen confectionery material 11 is greater than 0, the specific gravity before and after freezing is almost the same, and the volume before and after freezing is also almost the same. That is, the specific gravity and volume of the first frozen confectionery layer 21 at -18 °C are almost the same as the specific gravity and volume at the filling temperature of the first frozen confectionery material 11. When the filling temperature of the second frozen confectionery material 12 is 5 to 10 °C, the second frozen confectionery material 12 is unfrozen and has fluidity at 5 °C. The specific gravity and volume of the second frozen confectionery layer 22 at 5 °C are almost the same as the specific gravity and volume at the filling temperature of the second frozen confectionery material 12.

[0044] The outer surface of the molded frozen confectionery 1 consists of a mold-adhering surface that has hardened in close contact with the inner surface of the mold 2 used in manufacturing, and a top surface 21a that has hardened within the opening 2b of the mold 2. The inner surface shape of the mold 2 is transferred to the mold-adhering surface. The top surface 21a is a surface that has hardened within an open space. The symbol Q is the central axis passing through the center of the top surface 21a and perpendicular to the top surface 21a. Here, the direction perpendicular to the top surface 21a is defined as the direction perpendicular to the horizontal plane (the liquid level surface of the second cold confectionery material 12) before the top surface 21a bulges, taking this horizontal plane as the reference plane of the top surface 21a. The central axis Q of the molded cold confectionery 1 coincides with the central axis P of the mold 2. In the molded cold confectionery 1, there is a drawing mark 3 (not shown) of the needle-shaped member 13 along the central axis Q. Also, the central axis Q is a straight line passing through the centroid G1 in the planar shape when the molded cold confectionery 1 is viewed from the top surface 21a side and the centroid G2 in the planar shape when the molded cold confectionery 1 is viewed from the bottom surface 21b side.

[0045] Let the distance from the top surface 21a to the bottom surface 21b opposite to the top surface 21a on the central axis Q of the molded cold confectionery 1 be H1 (mm), the distance from the top surface 21a to the second cold confectionery layer 22 be T3 (mm), the thickness of the second cold confectionery layer 22 be T2 (mm), and the distance from the bottom surface 21b to the second cold confectionery layer 22 be T1 (mm). In the molded cold confectionery 1 of this embodiment, it is preferable that T1 < T3. When T1 = T3, the second cold confectionery layer 22 exists at the center in the direction of the central axis Q, and when T1 < T3, it is unevenly distributed on the bottom surface 21b side in the direction of the central axis Q.

[0046] When the second cold confectionery layer 22 is unevenly distributed, the time from putting the whole cold confectionery 10 into the mouth until feeling the taste of the second cold confectionery layer 22 is likely to be shortened. Or, when nibbling and eating the cold confectionery 10 from the bottom surface 21b side, it is easier to feel the taste of the second cold confectionery layer 22 from the first bite. The smaller T1 is, the more quickly the taste of the second cold confectionery layer 22 can be felt. Particularly in this embodiment, since demolding is performed using the needle-shaped member 13, the larger T3 is, the larger the contact area between the needle-shaped member 13 and the first cold confectionery layer 21 becomes. When the freezing point of the second cold confectionery layer 22 is lower than that of the first cold confectionery layer 21, the larger the contact area between the needle-shaped member 13 and the first cold confectionery layer 21 and the smaller the contact area between the needle-shaped member 13 and the second cold confectionery layer 22, the less likely it is to occur a demolding defect where the needle-shaped member 13 comes off from the integrated object 14 in the demolding process. In addition, since the frozen confectionery 10 of the present embodiment has the extraction marks 3 of the needle-shaped member, if it is stored or distributed with the top surface 21a side facing downward, the second frozen confectionery layer 22 may melt due to temperature changes and liquid may leak to the outside from the extraction marks 3. The larger T3 is, the easier it is to prevent such liquid leakage. In particular, the lower the freezing point of the second frozen confectionery layer 22 (for example, -15°C or lower), the easier it is for the liquid leakage to occur. Therefore, the effect of increasing T3 is significant.

[0047] From these viewpoints, the ratio of T3 to T1, represented by T3 / T1, is preferably 2.5 or more, and more preferably 3.0 or more. In addition, the ratio of T3 to H1 (hereinafter, also referred to as "the ratio of T3 / H1") obtained by "T3 / H1 × 100" is preferably 40% or more, and more preferably 50% or more.

[0048] In addition, the ratio of T2 to H1 (hereinafter, also referred to as "the ratio of T2 / H1") obtained by "T2 / H1 × 100" is preferably 20 to 50%, and more preferably 20 to 30%. When it is equal to or higher than the lower limit value of the above range, the taste of the second frozen confectionery layer 22 can be sufficiently felt, and when it is equal to or lower than the upper limit value, it is easy to increase T3. T1 is preferably 2 to 5 mm, and more preferably 2 to 3 mm. When T1 is equal to or higher than the lower limit value of the above range, it is easy to increase T3, and when it is equal to or lower than the upper limit value, the second frozen confectionery is less likely to leak to the outside in the demolding process. Note that from the viewpoint of preventing leakage of the second frozen confectionery material, T3 is preferably more than 5 mm, and preferably 6 mm or more.

[0049] The area of the extraction mark 3 when the molded frozen confectionery 1 is viewed from the bottom 21b side may be 8 mm 2 or less, 6 mm 2 or less, 4 mm 2 or less, 3 mm 2 or less, 1 mm 2 or less, 0.8 mm 2 or less. When the area of the extraction mark 3 satisfies the above numerical range, the second frozen confectionery is less likely to leak to the outside.

[0050] [Modification example] Note that although the molded frozen confectionery of this embodiment has a relatively small volume, the volume of the molded frozen confectionery is not particularly limited. In particular, it is difficult to adjust the position of the second frozen confectionery layer 22 in a molded frozen confectionery with a small volume. According to the present invention, it becomes possible to industrially manufacture a small-capacity molded frozen confectionery in which the second frozen confectionery layer 22 is unevenly distributed.

[0051] Also, in this embodiment, demolding is performed using the needle-shaped member 13, but the demolding method is not limited to this. For example, after raising the temperature of the mold 2 to such an extent that the mold contact surface of the molded frozen confectionery 1 slightly melts, a method of inverting the top and bottom of the mold 2 for demolding may be used. Alternatively, a method of demolding using a stick instead of the needle-shaped member 13 and then obtaining a molded frozen confectionery with a stick without pulling out the stick may be used.

[0052] Also, in this embodiment, a frustum-shaped mold is used, but the shape of the mold is not limited to this. The shape of the mold may be any shape that can fill the frozen confectionery material from the opening and can demold the cured product. Also, the mold used in this embodiment has a flat bottom surface facing the opening, but the bottom surface may be curved.

Examples

[0053] The present invention will be described in more detail below using examples, but the present invention is not limited to these examples.

[0054] ≪Measurement method and evaluation method≫ <Measurement method of viscosity of the first frozen confectionery material> Unless otherwise specified, the viscosity of the first frozen confectionery material was measured using a B-type viscometer with a No. 3 rotor at a rotation speed of 12 rpm, and the value 30 seconds after the start of rotation of the rotor (unit: mPa·s) was taken as the measured value of the viscosity of the first frozen confectionery material. The measurement temperature (i.e., the sample temperature) was measured at -3.2°C to -2.6°C, the same as the filling temperature. <Measurement method of viscosity of the second frozen confectionery material> Unless otherwise specified, using a B-type viscometer, the measurement was carried out with a No. 3 rotor at a rotational speed of 12 rpm, and the value 30 seconds after the start of rotation of the rotor (unit: mPa·s) was taken as the measured value of the viscosity of the first frozen confectionery material. The measurement temperature (i.e., the sample temperature) was measured at 5.0°C, the same as the filling temperature.

[0055] <Method for Measuring Specific Gravity of First Frozen Confectionery Material and Second Frozen Confectionery Material> The specific gravity was measured by filling a 100 mL cup with a spatula. The measurement temperature (i.e., the sample temperature) was the same as the filling temperature. The specific gravity difference was calculated as: specific gravity difference = (specific gravity of the second frozen confectionery material) - (specific gravity of the first frozen confectionery material).

[0056] <Method for Measuring H1, T1, T2, and T3> The molded frozen confectionery was cut along a cross-section including the central axis Q, and H1, T1, and T2 shown in Figure 6 were measured respectively. T3 was calculated as H1 - T1 - T2. The unit of all is mm.

[0057] <Non-uniform Distribution of Source Layer> When the value of T3 / T1 is close to 1, it means that the source layer exists in the central part in the direction of the central axis Q, and when the value of T3 / T1 is large, it means that the source layer is unevenly distributed on the bottom surface side. When T3 / T1 is 2.5 or more, it is marked as ○, and when it is less than 2.5, it is marked as ×.

[0058] <Storage Test (Evaluation of Source Leakage Prevention Effect)> The molded frozen confectionery produced in each example (6 samples for each example) was placed on a tray with the surface (i.e., the top surface) cured inside the opening facing downwards, and stored in a refrigerator for 2 weeks. During the storage period, the temperature inside the refrigerator was lowered from -8°C to -18°C at a constant temperature drop rate over 6 hours, and then raised from -18°C to -8°C at a constant temperature rise rate over 6 hours, and this cycle was repeated. There are extraction marks of the needle-shaped member on the top surface of the molded frozen confectionery. If the source leaks from here due to temperature changes during storage, adhesion will occur between the tray and the molded frozen confectionery. After the expiration of the storage period, the molded frozen confectionery on the tray was lifted, and it was examined whether the tray and the molded frozen confectionery could be separated (whether they were adhered). When all six samples could be separated, it was marked as ○, and when one or more samples could not be separated, it was marked as ×.

[0059] ≪Raw materials≫ Table 1 shows the formulation of the ice mix (i.e., the first frozen confectionery material), and Table 2 shows the formulation of the sauce (i.e., the second frozen confectionery material). The following are the details of the main raw materials. <Raw materials of the ice mix (the first frozen confectionery material)> Dairy products: Unsalted butter (manufactured by Morinaga Milk Industry Co., Ltd., milk fat content 83.0% by mass, non-fat milk solids 1.4% by mass, solids content 84.4% by mass), and skim milk powder (manufactured by Morinaga Milk Industry Co., Ltd., milk fat content 1.0% by mass, non-fat milk solids 95.2% by mass, solids content 96.2% by mass). Stabilizer: A mixture of 45.0% by mass of locust bean gum, 45.0% by mass of guar gum, and 10.0% by mass of carrageenan (manufactured by Taiyo Chemical Co., Ltd.). <Raw materials of the sauce (the second frozen confectionery material)> Caramel paste: A mixture of 60.0% by mass of sugar and 40.0% by mass of cream (manufactured by Ikeda Sugar Industry Co., Ltd.). Vegetable oil: A mixture of palm oil and coconut oil (manufactured by Fuji Oil Co., Ltd.) Stabilizer: A mixture of 30.0 parts by mass of locust bean gum, 12.5 parts by mass of carrageenan, 10.0 parts by mass of tamarind gum, and 47.5 parts by mass of starch (manufactured by San-Ei Gen F.F.I. Inc.), and 100.0 parts by mass of pectin (manufactured by San-Ei Gen F.F.I. Inc.). Note that for the sauce of formulation (2), the freezing point was measured while cooling the sample at an ambient temperature of -35°C and was taken as the freezing point.

[0060]

Table 1

[0061]

Table 2

[0062] <<Mold>> The mold used in the following examples is made of metal and is a hollow frustum of a cone. The inner diameter of the opening was 33 mm, the height (inner dimension) from the opening to the bottom surface was 19 mm, and the volume was 11 mL.

[0063] <Examples 1 to 4> Molded frozen confections were produced under the conditions shown in Table 3. Examples 1 to 3 are examples, and Example 4 is a comparative example. In this example, the specific gravity difference between the ice mix (the first frozen confection material 11) and the sauce (the second frozen confection material 12) was changed.

[0064] [Preparation of Frozen Confection Materials] All the raw materials shown in the formulation (A) in Table 1 were mixed, stirred at 70 °C for 30 minutes to dissolve, then heat-sterilized under the conditions of 85 °C for 30 seconds, homogenized, and cooled to 5 °C to obtain a mixed solution. The obtained mixed solution was supplied to a batch freezer, and the partially frozen product (-20 °C) that reached OR15% (measured value) was taken out from the freezer and temperature-adjusted to the filling temperature to obtain an ice mix. The specific gravity and viscosity of the ice mix at the filling temperature are shown in Table 3 (hereinafter the same).

[0065] Separately from this, all the raw materials shown in Table 2 (Example 1 is formulation (1), Example 2 is formulation (2), Example 3 is formulation (3), Example 4 is formulation (4)) were mixed, stirred at 70 °C for 30 minutes to dissolve, and then heat-sterilized under the conditions of 85 °C for 30 seconds. In Examples 1, 3, and 4, after heat sterilization, it was cooled to the filling temperature to obtain a sauce. In Example 2, after heat sterilization, it was cooled to 5 °C, adjusted to OR11% (measured value) using a mixer, and cooled to the filling temperature to obtain a sauce. The specific gravity of the sauce at the filling temperature and the specific gravity difference are shown in Table 3 (hereinafter the same).

[0066] Molded frozen confections were produced according to the procedures shown in FIGS. 1 to 5. The mold 2 pre-cooled to 5°C was filled with 7.5 mL of ice mix (the first frozen confectionery material 11) at -2.9°C. After the mold 2 was immersed in the brine solution to form a shell layer 11b with a thickness of 3 mm, it was lifted out of the brine solution and filled with 1.5 mL of sauce (the second frozen confectionery material 12) at 5°C. Fifteen seconds after the filling of the sauce was completed, the needle-like member 13 was inserted, and the mold 2 was immersed in the brine solution to be cured. The distance a between the tip of the needle-like member 13 and the bottom surface of the mold 2 was set to 4 mm. Cooling was performed until the surface temperature of the ice mix in the opening 2b became -25°C or lower to obtain an integrated product 14 of the ice mix layer (the first frozen confectionery layer 21), the sauce layer (the second frozen confectionery layer 22), and the needle-like member 13. The integrated product 14 was taken out of the mold 2, and the needle-like member 13 was pulled out to obtain the mold-formed frozen confection 1. The obtained mold-formed frozen confection was sufficiently cooled in a freezer with an internal temperature of -35°C, and H1, T1, T2, and T3 were measured by the above method, and the values of the items shown in the table were calculated. Two samples of each example were used for the measurement. The measurement results are shown in the table (the same applies hereinafter). Also, the uneven distribution of the sauce layer was evaluated by the above method. The results are shown in the table (the same applies hereinafter).

[0067]

Table 3

[0068] As shown in the results of Table 3, in Examples 1 to 3 where the specific gravity difference between the sauce and the ice mix was 0.06 or more, a mold-formed frozen confection was obtained in which the sauce layer was covered with the ice mix layer and the sauce layer was unevenly distributed on the bottom surface side. On the other hand, in Example 4 where the specific gravity difference was less than 0.06, the sauce layer was exposed on the top surface of the mold-formed frozen confection, and T3 was zero. That is, the sauce layer was not covered with the ice mix layer.

[0069] In Example 1, the specific gravity of the ice mix (the first frozen confectionery material) at -3°C and the specific gravity of the ice mix layer (the first frozen confectionery layer) at -18°C were measured respectively. Specifically, the ice mix at -3°C was filled into a 100 mL cup with a spatula, cooled to -18°C and hardened. The increased volume due to freezing expansion was leveled off again with a spatula, and the mass was measured to obtain the specific gravity. The specific gravity was measured three times, and the average value was obtained. The specific gravity at the measurement temperature (sample temperature) of -3°C was 0.996, and the specific gravity at -18°C was 0.967, which were almost the same. In Example 1, the specific gravity of the sauce (the second frozen confectionery material) at 5°C and the specific gravity of the sauce layer (the second frozen confectionery layer) at -18°C were measured respectively. Specifically, the sauce at 5°C was filled into a 100 mL cup with a spatula, cooled to -18°C and hardened. The increased volume due to freezing expansion was leveled off again with a spatula, and the mass was measured to obtain the specific gravity. The specific gravity was measured four times, and the average value was obtained. The specific gravity at the measurement temperature (sample temperature) of 5°C was 1.209, and the specific gravity at -18°C was 1.181, which were almost the same.

[0070] <Examples 5 to 7> Molded frozen confectionery was produced under the conditions shown in Table 4. Examples 5 and 6 are examples, and Example 7 is a comparative example. In this example, the viscosity of the sauce (the second frozen confectionery material 12) was changed. An ice mix was obtained in the same manner as in Example 1. All the raw materials shown in Table 2 (Example 5 is formulation (1), Example 6 is formulation (5), and Example 7 is formulation (6)) were mixed, stirred and dissolved at 70°C for 30 minutes, then heat sterilized under the conditions of 85°C for 30 seconds, and cooled to the filling temperature to obtain the sauce. Using the obtained ice mix and sauce, molded frozen confectionery was produced in the same manner as in Example 1.

[0071]

Table 4

[0072] As shown in the results of Table 4, in Examples 5 and 6 where the viscosity of the source was 3000 mPa·s or less, the source layer was covered with an ice mix layer, and a molded frozen confection was obtained in which the source layer was unevenly distributed on the bottom side. On the other hand, in the molded frozen confection obtained in Example 7 where the viscosity of the source exceeded 3000 mPa·s, the uneven distribution of the source layer was insufficient.

[0073] <Examples 8 to 10> Molded frozen confections were manufactured under the conditions shown in Table 5. Examples 8 and 9 are examples, and Example 10 is a comparative example. In this example, the viscosity of the ice mix (the first frozen confection material 11) was changed. [Preparation of Frozen Confection Material] All the raw materials shown in the formulation (A) of Table 1 were mixed, stirred and dissolved at 70°C for 30 minutes, then heat sterilized under the conditions of 85°C for 30 seconds, homogenized, and cooled to 5°C to obtain a mixed solution. The obtained mixed solution was supplied to a batch freezer, and semi-frozen products adjusted to the OR shown in Table 5 (Example 8 was -4°C, Example 9 was -5°C, Example 10 was -6°C) were taken out from the freezer, and the temperature was adjusted to the filling temperature shown in Table 5 to obtain ice mix. A source of formulation (1) was obtained in the same manner as in Example 1. Using the obtained ice mix and source, a molded frozen confection was manufactured in the same manner as in Example 1, except that the filling temperature of the ice mix was the temperature shown in Table 5.

[0074]

Table 5

[0075] As shown in the results of Table 5, in Examples 8 and 9 where the viscosity of the ice mix was 4000 mPa·s or less, the source layer was covered with an ice mix layer, and a molded frozen confection was obtained in which the source layer was unevenly distributed on the bottom side. On the other hand, in the molded frozen confection obtained in Example 10 where the viscosity of the ice mix exceeded 4000 mPa·s, the uneven distribution of the source layer was insufficient.

[0076] <Test Examples 1 to 9> The following tests were conducted to select suitable conditions from the perspective of preventing source leakage. An ice mix (the first frozen confectionery material) having the formulation shown in Table 1 and a source (the second frozen confectionery material) having the formulation shown in Table 6 were used. The same mold as in Example 1 was used. As shown in Table 7, the freezing point of the source (the second frozen confectionery material 12) and the thickness (T1) of the shell layer were changed.

[0077] The ice mix (i.e., the first frozen confectionery material) was prepared in the same manner as in Example 1. Separately, all the raw materials shown in Table 6 (Test Example 1 has formulation (7), Test Examples 2 and 3 have formulation (1), Test Examples 4 and 5 have formulation (8), Test Examples 6 and 7 have formulation (9), and Test Examples 8 and 9 have formulation (10)) were mixed and stirred at 70 °C for 30 minutes to dissolve. Heat sterilization was carried out under the conditions of 85 °C for 30 seconds, and the mixture was cooled to the filling temperature to obtain a source.

[0078] Molded frozen confections were produced in the same procedure as in Example 1. However, after filling 7.5 mL of the ice mix (the first frozen confectionery material 11) into the mold, the thickness (T1) of the shell layer was adjusted by changing the immersion time in the brine solution. The obtained molded frozen confections were sufficiently cooled in a freezer at an in - store temperature of - 35 °C, and H1, T1, T2, and T3 were measured by the above - mentioned method, and the values of the items shown in the table were calculated. Two samples of each example were used for the measurement. Also, a storage test was carried out by the above - mentioned method to evaluate the source leakage prevention effect. Six samples of each example were used for the storage test. The results are shown in Table 7.

[0079]

Table 6

[0080]

Table 7

[0081] As shown in the results of Table 7, when the ratio of T3 / H1 is 40% or more and the source freezing point is -7.7°C or more, it was found that the effect of preventing source leakage is excellent.

Industrial Applicability

[0082] According to the method of the present invention, it is possible to manufacture a frozen confectionery having a novel molded frozen confectionery in which the second frozen confectionery layer is covered by the first frozen confectionery layer and the second frozen confectionery layer is unevenly distributed.

Explanation of Signs

[0083] 1 Molded frozen confectionery, 2 Mold, 2a Bottom surface, 2b Opening, 2c Side surface, 3 Withdrawal mark, 10 Frozen confectionery, 11 First frozen confectionery material, 11a Discharge device for the first frozen confectionery material 11, 11b Shell layer, 11c Remainder of the first frozen confectionery material, 12 Second frozen confectionery material, 12a Discharge device for the second frozen confectionery material 12, 13 Needle-shaped member, 13a Base end portion of the needle-shaped member 13, 14 Integrated product, 21 First frozen confectionery layer, 21a Top surface, 21b Bottom portion, 22 Second frozen confectionery layer, 23 Coating layer, P Central axis of the mold, Q Central axis of the molded frozen confectionery.

Claims

Claim 1: A method for manufacturing a frozen confectionery having a bottomed hollow mold with an opening, the frozen confectionery hardened within the mold, the volume of the molded frozen confectionery being 20 mL or less, the molded frozen confectionery having a first frozen confectionery layer consisting of a continuous phase and a second frozen confectionery layer consisting of a continuous phase covered by the first frozen confectionery layer, the freezing point of the second frozen confectionery layer being -7.7°C or higher and -4.0°C or lower, the freezing point of the first frozen confectionery layer being -4.5°C or higher and -2.5°C or lower, the freezing point of the second frozen confectionery layer being lower than the freezing point of the first frozen confectionery layer, and when the distance from the top surface to the bottom surface opposite the top surface on the central axis passing through the center of the top surface of the molded frozen confectionery hardened within the opening of the mold is H1, the distance from the top surface to the second frozen confectionery layer is T3, and the distance from the bottom surface to the second frozen confectionery layer is T1, the ratio of T3 to T1 represented by T3 / T1 is 2.5 or higher, the ratio of T3 to H1 is 40% or higher, and when the thickness of the second frozen confectionery layer on the central axis is T2, the ratio of T2 to H1 is 20 to 50%, the method comprising: filling the mold with a first frozen confectionery material; hardening the first frozen confectionery material in contact with the inner surface of the mold to form a shell layer that is a part of the first frozen confectionery material; filling the mold with a second frozen confectionery material; hardening the remainder of the first frozen confectionery material to obtain the molded frozen confectionery having the first frozen confectionery layer in which the shell layer and the hardened product of the remainder of the first frozen confectionery material are integrated and the second frozen confectionery layer in which the second frozen confectionery material is hardened; the viscosity of the first frozen confectionery material at the temperature at which it is filled into the mold being 4000 mPa·s or less; the viscosity of the second frozen confectionery material at the temperature at which it is filled into the mold being 3000 mPa·s or less; the specific gravity of the first frozen confectionery material at the temperature at which it is filled into the mold and the specific gravity of the second frozen confectionery material at the temperature at which it is filled into the mold, the specific gravity of the second frozen confectionery material being 0.06 or more greater than that of the first frozen confectionery material. A method for manufacturing a frozen confectionery. Claim 2: The method for manufacturing a frozen confectionery according to Claim 1, wherein the ratio of the second frozen confectionery layer is 10 to 30% by volume with respect to the total volume of the first frozen confectionery layer and the second frozen confectionery layer. Claim 3 Furthermore, after the step of obtaining the molded frozen confectionery, the method for producing a frozen confectionery according to claim 1 or 2, which comprises a step of forming a coating layer.

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