Frozen desserts and their manufacturing method

Abstract

To improve the texture of a frozen dessert with a low solid content.SOLUTION: A frozen dessert comprises a frozen dessert body that contains a polyglycerol fatty acid ester with an HLB of 8-18, with a solid content being 40 mass% or less, a protein content being 0.15 mass% or less, and an overrun of 10% or more.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] A known method for improving the texture of frozen desserts with a low solid content is to incorporate air bubbles during the freezing process. The examples in Patent Document 1 describe an example in which a raw material liquid to which proteins (gelatin or egg white) and thickening polysaccharides (pectin) have been added as foam stabilizers is frozen to obtain a partially frozen product with an overrun of 70 to 110% and a temperature of -6°C, which is then filled into cups and hardened at -20°C to produce a sherbet with a soft texture. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent No. 3371063 Summary of the Invention [Problem to be solved by the invention]

[0004] Protein contributes to foaming properties, but it is preferable not to include it from the viewpoint of allergy prevention. According to the findings of the present inventors, the overrun of the partially frozen product can be increased by lowering the temperature of the partially frozen product, even without using protein. However, in the molding method in which a partially frozen material is filled into a mold (forming die) and hardened, if the temperature of the partially frozen material is too low, the fluidity will be insufficient, and voids may occur in the mold, resulting in a defective shape. For these reasons, it is not easy to improve the texture of frozen desserts with low solid content without using proteins, particularly in the molding method. The present invention aims to improve the texture of frozen desserts with a low solid content. [Means for solving the problem]

[0005] The present invention has the following aspects. [1] A frozen dessert comprising a frozen dessert body containing a polyglycerol fatty acid ester having an HLB of 8 to 18, a solid content of 40% by mass or less, a protein content of 0.15% by mass or less, and an overrun of 10% or more. [2] The frozen dessert of [1], wherein the frozen dessert body further contains an emulsifier (excluding polyglycerol fatty acid esters having an HLB of 8 to 18). [3] The frozen dessert of [1] or [2], wherein the frozen dessert body further contains a stabilizer. [4] The frozen dessert of any one of [1] to [3], wherein the fat content of the frozen dessert body is 1% by mass or less. [5] A frozen dessert according to any one of [1] to [4], having a shell layer integrally formed on the outside of the frozen dessert body. [6] A method for producing a frozen dessert, comprising freezing a raw material liquid containing a polyglycerol fatty acid ester having an HLB of 8 to 18, a solid content of 25 to 40% by mass, and a protein content of 0.15% by mass or less to obtain a partially frozen product for the frozen dessert main body containing bubbles, and then filling and hardening the partially frozen product for the frozen dessert main body. [7] The method for producing frozen desserts according to [6], wherein the partially frozen material for the frozen dessert main body is filled into a mold, hardened, and demolded. [8] The method for producing frozen desserts according to [7], wherein a shell layer is formed in the mold before filling the partially frozen material for the frozen dessert main body into the mold. [9] The method for producing a frozen dessert according to any one of [6] to [8], wherein the filling temperature of the partially frozen material for the frozen dessert main body is -3.5 to -3.0°C.

[10] The method for producing a frozen dessert according to any one of [6] to [9], wherein the overrun of the frozen product for the frozen dessert main body is 10 to 100%. [Effects of the Invention]

[0006] According to the present invention, the texture of frozen desserts with low solid content can be improved. [Brief explanation of the drawings]

[0007] [Figure 1] 1 is a graph showing the results of an example and a comparative example. [Figure 2] 1 is a graph showing the results of an example and a comparative example. DETAILED DESCRIPTION OF THE INVENTION

[0008] As used herein, the following definitions apply: The frozen desserts of the present invention include those generally classified as "frozen desserts" and frozen yogurt. Specific examples of "frozen desserts" include ice creams (ice cream, ice milk, lacto ice cream) and frozen desserts. Ice cream refers to processed or frozen products made from milk or milk-based foods, or products that use milk or milk-based foods as the main ingredient, containing 3.0% or more milk solids (excluding fermented milk). Ice cream is classified into three types: ice cream, ice milk, and lacto ice cream, depending on the amount of milk solids and milk fat they contain. On the other hand, anything with a milk solids content of less than 3.0% is not classified as ice cream, but is defined as frozen dessert according to the Ministry of Health, Labor and Welfare's "Standards and Criteria for Foods, Additives, etc." based on the Food Sanitation Act. Furthermore, frozen yogurt is classified as "fermented milk" under the Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products. Fermented milk is defined as "a product made by fermenting milk or milk containing an equivalent or higher amount of non-fat milk solids with lactic acid bacteria or yeast to form a paste or liquid, or a product made by freezing these," and the ingredient standards are stipulated as "non-fat milk solids of 8.0% or more, and lactic acid bacteria or yeast count of 10 million / mL or more." Frozen yogurt is a frozen fermented milk. The frozen dessert of the present invention may be any of frozen dessert, ice cream, ice milk, lacto ice cream, and frozen yogurt, with frozen dessert being preferred.

[0009] Unless otherwise specified, the freezing point is the temperature at which a liquid sample stops dropping due to the exothermic reaction that occurs when the liquid turns into a solid (freezing point) when the sample temperature is measured over time while being cooled to an ambient temperature of -25°C. "Molded" means cured in a mold. "Hardening" means that the water has frozen and the material has lost its fluidity. "Freezing" refers to the operation of increasing ice crystals while stirring at a low temperature. "Partially frozen material" means a material that contains ice crystals and has fluidity. Overrun (hereinafter also referred to as "OR") is the percentage value of the air volume contained relative to the volume before air is added. For example, an overrun of 100% means that the product contains the same volume of air as before air was added. Unless otherwise specified, a numerical range indicated by "to" means a numerical range in which the numbers before and after "to" are the lower and upper limits.

[0010] The protein content (mass %) is measured by a combustion method. The fat content (% by mass) is measured by the Roese-Gottlieb method. The solid content is the components other than water. The solid content (mass%) is calculated from the water content (mass%) measured by the normal pressure heating drying method (calculation formula: 100 - water content (mass%) = solid content).

[0011] The diameter of the ice crystals is the circle-equivalent diameter of the ice crystals in the image observed under an optical microscope. The number of ice crystals confirmed within the field of view of the optical microscope and the area of ​​all ice crystals are measured to determine the average diameter. If the number of ice crystals confirmed within one field of view is less than 100, the number of fields of view is increased until the total number of ice crystals exceeds 100. The diameter is calculated by 2 x √(measured area / π). The mean diameter is the arithmetic mean of the diameters.

[0012] HLB (Hydrophilic-Lipophilic Balance) is an index that indicates the degree of hydrophilicity and lipophilicity, and the HLB of an ester-based emulsifier can be calculated by the Atlas method. For example, the HLB of a polyglycerol fatty acid ester according to the Atlas method is calculated using the following formula: HLB=20(1-S / A) S: Saponification value of polyglycerol fatty acid ester A: Acid value of the fatty acid that constitutes the polyglycerol fatty acid ester

[0013] <Frozen dessert> Hereinafter, a preferred embodiment of the frozen dessert of the present invention will be described, which has a frozen dessert body formed by a molding method, but the present invention is not limited to this. The frozen dessert of this embodiment comprises a frozen dessert body formed by a molding method. The frozen dessert of this embodiment may have, in addition to the frozen dessert main body, another edible part integrated with the frozen dessert main body. The other edible part may be an edible part formed by a molding method (e.g., a shell layer) or an edible part formed without using a molding method (e.g., a coating layer). The frozen dessert of this embodiment may have, in addition to the frozen dessert main body, an inedible part (for example, a stick) integrated with the frozen dessert main body.

[0014] [First embodiment] The frozen dessert of this embodiment is an ice bar-shaped frozen dessert having a frozen dessert body formed into a block shape and a stick inserted into the frozen dessert body. One end of the stick is inserted into the frozen dessert body, and the other end protrudes from the frozen dessert body as a gripping portion.

[0015] The frozen dessert itself is a hardened liquid ingredient. The frozen dessert main body contains a polyglycerol fatty acid ester (hereinafter also referred to as component (A)) having an HLB of 8 to 18. The lower limit of the HLB of component (A) is preferably 10 or more, more preferably 10.5 or more, and the upper limit is preferably 17 or less, more preferably 16 or less. The preferred range is 10 to 17, with 10 to 16 being preferred. Two or more polyglycerol fatty acid esters with different HLBs may be used in combination as component (A). When the HLB of component (A) is within the above range, the effect of increasing overrun is excellent. The lower limit of the content of component (A) relative to the frozen dessert body is preferably 0.05% by mass or more, 0.06% by mass or more, 0.07% by mass or more, 0.08% by mass or more, 0.09% by mass or more, 0.10% by mass or more, 0.11% by mass or more, 0.12% by mass or more, 0.13% by mass or more, 0.14% by mass or more, or 0.15% by mass or more, and the upper limit is preferably 1% by mass or less, 0.90% by mass or less, 0.80% by mass or less, 0.70% by mass or less, 0.60% by mass or less, 0.50% by mass or less, 0.40% by mass or less, or 0.30% by mass or less. A preferred range is 0.05 to 1% by mass, with 0.10 to 0.5% by mass being preferred, and 0.15 to 0.3% by mass being more preferred. A content equal to or greater than the lower limit of the above range is excellent in increasing overrun and in suppressing shrinkage (hereinafter also referred to as shrinkage resistance). Shrinkage refers to the phenomenon in which air escapes from the frozen dessert itself and it shrinks during storage. When the content of component (A) is equal to or less than the upper limit of the above range, a good flavor is likely to be obtained.

[0016] The frozen dessert body may contain an emulsifier (excluding component (A)) known in the food industry, as long as the effect of the present invention is not impaired. The HLB of the emulsifier is preferably 8-18, more preferably 10-17, and even more preferably 11-16. Specific examples of emulsifiers include sucrose fatty acid esters, citric acid monoglyceride, diacetyltartaric acid monoglyceride, etc. One type of emulsifier may be used, or two or more types may be used in combination. It is preferable to include sucrose fatty acid esters, as this makes it easier to increase overrun. The amount of component (A) relative to the total amount of component (A) and emulsifier is preferably 50% by mass or more, more preferably 60% by mass or more, even more preferably 70% by mass or more, particularly preferably 80% by mass or more, and particularly preferably 90% by mass or more. It may even be 100% by mass.

[0017] The frozen dessert body may contain a stabilizer. Stabilizers known in the food industry can be used. For example, preferred stabilizers include one or more selected from thickening polysaccharides (roasted bean gum, guar gum, carrageenan, xanthan gum, tamarind gum, karaya gum, pectin, soybean polysaccharide glucomannan, microfibrous cellulose, gellan gum, tara gum, fermented cellulose, psyllium seed gum, welan gum, gum arabic, and pullulan), cellulose, konjac flour, carboxymethylcellulose, agar, gelatin, modified starch, and xanthan gum. When the frozen dessert main body contains a stabilizer, the content of the stabilizer relative to the frozen dessert main body is preferably 0.2 to 0.8% by mass, more preferably 0.3 to 0.75% by mass, and even more preferably 0.4 to 0.7% by mass. If the content is equal to or greater than the lower limit of the above range, the effect of further increasing overrun is excellent. If the content is equal to or less than the upper limit, it is preferable in that good flavor release is easily obtained.

[0018] The frozen dessert body preferably contains a sweetener. Sweeteners known in the food industry can be used. Examples include sugars such as white sugar, granulated sugar, brown sugar, and brown sugar; sugars such as starch syrup, powdered sugar, mixed sugar isomerized sugar, isomerized sugar, sucrose-type liquid sugar, lactose, glucose, maltose, fructose, invert sugar, reduced malt syrup, honey, trehalose, palatinose, and D-xylose; sugar alcohols such as xylitol, sorbitol, maltitol, and erythritol; and high-intensity sweeteners such as saccharin sodium, cyclamate and its salts, acesulfame potassium, thaumatin, aspartame, sucralose, alitame, neotame, and stevioside contained in stevia extract. These sweeteners may be used alone or in combination.

[0019] The frozen dessert body preferably contains fruit juice. The pH of the frozen dessert main body at 20° C. is preferably 2 to 7, more preferably 3 to 6, and even more preferably 3.5 to 5. The pH of the frozen dessert main body is the same as the pH of the raw material liquid before hardening, and can be measured by melting the frozen dessert main body. The frozen dessert body may contain salt, acidulants, flavorings, colorings, alcoholic beverages, and other food additives as needed.

[0020] The protein content of the frozen dessert body is preferably 0.15% by mass or less, more preferably 0.14% by mass or less, 0.13% by mass or less, 0.12% by mass or less, 0.11% by mass or less, 0.10% by mass or less, 0.09% by mass or less, 0.08% by mass or less, 0.07% by mass or less, or 0.06% by mass or less. It may even be zero. In particular, when the frozen dessert main body contains fruit juice, the lower the protein content, the better the flavor-enhancing effect of the fruit juice. Specific examples of proteins include vegetable-derived, fruit-derived, egg-derived, soy-derived, and milk-derived proteins. Milk-derived proteins include casein and whey. Egg-derived proteins include egg yolk-derived proteins and egg white-derived proteins. Generally, the protein content of egg yolk is 16.5 g / 100 g, and the protein content of egg white is 10.5 g / 100 g (both from the 2015 Standard Tables of Food Composition in Japan (7th Edition)). One of the above proteins may be used alone, or two or more may be used in combination. The total content is preferably 0.15% by mass or less, 0.14% by mass or less, 0.13% by mass or less, 0.12% by mass or less, 0.11% by mass or less, 0.10% by mass or less, 0.09% by mass or less, 0.08% by mass or less, 0.07% by mass or less, or 0.06% by mass or less. It may even be zero.

[0021] The upper limit of the fat content in the frozen dessert body is preferably 1% by mass or less, more preferably 0.7% by mass or less, even more preferably 0.5% by mass or less, and particularly preferably 0.4% by mass or less, and the lower limit may be zero, 0.05% by mass or more, or 0.1% by mass or more, and the preferred range is 0.05 to 1% by mass, and 0.1 to 0.4% by mass is preferred. If the fat content is below the upper limit, the frozen dessert body is likely to shrink during storage, and the application of the present invention is highly effective.

[0022] The upper limit of the solid content (hereinafter simply referred to as "solid content") in the frozen dessert body is preferably 40% by mass or less, more preferably 37% by mass or less, and even more preferably 35% by mass or less, and the lower limit is preferably 25% by mass or more, more preferably 28% by mass or more, and even more preferably 30% by mass or more. A suitable range is 25 to 40% by mass, preferably 28 to 37% by mass, and more preferably 30 to 35% by mass. If the solid content is at least the lower limit of the above range, a soft texture is likely to be obtained, and if it is below the upper limit, it is difficult to melt.

[0023] The freezing point of the frozen dessert body is preferably −3.5 to −2.0° C., more preferably −3.3 to −2.5° C., and even more preferably −3.0 to −2.8° C. If the freezing point is above the lower limit of the above range, the dessert will be difficult to melt, and if the freezing point is below the upper limit, a soft texture will be easily obtained.

[0024] The frozen dessert body preferably does not contain crushed ice. The frozen dessert body preferably consists of a homogeneous continuous phase formed by solidifying a raw material liquid in which the raw materials are uniformly dissolved or dispersed. The average diameter of the ice crystals in the frozen dessert body is preferably 1000 μm or less, more preferably 500 μm or less, and even more preferably 300 μm or less, in terms of providing an excellent smooth texture. The lower limit is not particularly limited, but from the viewpoint of excellent cool feeling, it is preferably 50 μm or more, more preferably 100 μm or more, and even more preferably 150 μm or more.

[0025] The lower limit of the OR of the frozen dessert main body is 10% or more, preferably 15% or more, more preferably 19% or more, and the upper limit is preferably less than 107%, more preferably 105% or less, and even more preferably 102% or less. A suitable range is 10 to 105%, preferably 10 to 102%, more preferably 15 to 102%, and even more preferably 19 to 102%. If the OR is above the lower limit of the above range, a soft texture is likely to be obtained, and if it is below the upper limit, good fluidity is achieved and the dessert is easy to fill into a mold. Shrinkage is also unlikely to occur.

[0026] In this embodiment, the outer surface of the frozen dessert body has a mold contact surface that is hardened in a state of being in close contact with the inner surface of the mold. The mold contact surface has the shape of the inner surface of the mold transferred thereto.

[0027] [Second embodiment] The frozen dessert of this embodiment differs from the first embodiment in that it has a shell layer integrally formed on the outside of the frozen dessert body. Examples of the form in which the shell layer is integrally formed on the outside of the frozen dessert body include a form in which the entire frozen dessert body is covered with the shell layer and a form in which only a part of the frozen dessert body is covered with the shell layer. The shell layer is a hardened product of the shell raw material liquid. The shell layer preferably consists of a homogeneous continuous phase formed by hardening the shell raw material liquid in which the raw materials are uniformly dissolved or dispersed. A region where the frozen dessert body and the shell layer are mixed may be present near the boundary between them.

[0028] The shell layer preferably contains a sweetener. Furthermore, if necessary, it may contain emulsifiers, stabilizers, fruit juice, salt, acidulants, flavorings, colorings, alcoholic beverages, and other food additives. Specific examples of each ingredient are the same as those in the first embodiment. The protein content of the shell layer is preferably 0.1% by mass or less, more preferably 0.05% by mass or less, and may be zero. The fat content of the shell layer is preferably 1% by mass or less, more preferably 0.5% by mass or less, and even more preferably 0.1% by mass or less. It may even be zero.

[0029] The solid content of the shell layer is preferably 22 to 36% by mass, more preferably 24 to 32% by mass, and even more preferably 26 to 30% by mass. If the solid content is at least the lower limit of the above range, a soft texture is easily obtained, while if it is below the upper limit, it is difficult to dissolve.

[0030] The freezing point of the shell layer is preferably −3.3 to −2.0° C., more preferably −3.0 to −2.2° C., and even more preferably −2.7 to −2.4° C. If the freezing point is above the lower limit of the above range, the shell layer is less likely to melt, and if the freezing point is below the upper limit, a soft texture is likely to be obtained. The freezing point of the shell layer is preferably equal to or higher than the freezing point of the frozen dessert body. The difference between the freezing point of the shell layer and the freezing point of the frozen dessert body is preferably 0°C or higher, more preferably 0.2°C or higher, and even more preferably 0.4°C or higher.

[0031] The OR of the shell layer is preferably 10% or less, more preferably 5% or less, and may be 0. If the OR is less than the upper limit, the ice cream will not melt easily and will be more effective in preventing crushing.

[0032] In this embodiment, the frozen dessert body preferably accounts for 30 to 80% by mass, more preferably 40 to 70% by mass, and even more preferably 50 to 65% by mass of the total mass of the shell layer and the frozen dessert body. If the content is equal to or greater than the lower limit of the above range, the texture of the frozen dessert body can be enjoyed, and if the content is equal to or less than the upper limit, the provision of the shell provides an excellent effect in preventing the frozen dessert from being crushed.

[0033] In this embodiment, the outer surface of the shell layer has a mold contact surface that is hardened in a state of being in close contact with the inner surface of the mold, and the shape of the inner surface of the mold is transferred to the mold contact surface.

[0034] <Manufacturing method> [First embodiment] The frozen dessert of the first embodiment can be produced by the following method. The manufacturing method of this embodiment includes the steps of freezing the raw material liquid to obtain a partially frozen material for the main body of the frozen dessert (hereinafter simply referred to as a "partially frozen material") containing air bubbles, filling the obtained partially frozen material into a mold, hardening it, and demolding it. A stick is inserted into the partially frozen product in the mold and allowed to harden, thereby obtaining a frozen dessert in the form of an ice bar. The liquid ingredients for the frozen dessert main body, the frozen portion for the frozen dessert main body, and the frozen dessert main body have the same composition on a mass basis. The OR of the frozen portion for the frozen dessert main body is the same as the OR of the frozen dessert main body.

[0035] The liquid ingredients are prepared by adding all the ingredients of the frozen dessert to water (or warm water) and mixing. The liquid ingredients may be heated to a temperature within a range where the ingredients do not deteriorate (for example, below 80°C). If necessary, the liquid ingredients may be filtered and homogenized. The liquid ingredients are preferably sterilized by heat using conventional methods.

[0036] Next, the freezing process is carried out. Specifically, the raw material liquid is fed into a freezer and stirred to incorporate air bubbles, resulting in a partially frozen product. In the freezer, the raw material liquid indirectly comes into contact with a refrigerant whose temperature is lower than the freezing point of the raw material liquid, forming ice crystals. If the temperature of the raw material liquid when supplied to the freezer (supply temperature) is too high, it will take a long time to cool it, so it is preferable that the temperature be within a range that does not cause such inconvenience. For example, 0 to 10°C is preferred, and 0 to 5°C is more preferred. The temperature of the partially frozen product discharged from the freezer is preferably the same as the filling temperature when the partially frozen product is filled into the mold.

[0037] Next, the resulting partially frozen product is filled into a mold. When the freezing point of the raw material liquid is T°C, the filling temperature is preferably (T-0.5)°C to T°C, and more preferably (T-0.3)°C to T°C. When the temperature is equal to or higher than the lower limit of the above range, the partially frozen product has good fluidity, is easily filled into a mold, and is less likely to have a defective shape. When the temperature is equal to or lower than the upper limit, the formation of coarse ice crystals can be suppressed, resulting in an excellent, smooth texture.

[0038] The sticks are then inserted into the partially frozen mass in the mold and allowed to cool and harden in a known manner. After hardening, the hardened partially frozen product (frozen dessert main body) is removed from the mold (demolded) to obtain the frozen dessert.

[0039] According to this embodiment, as shown in the examples described below, by adding component (A) to the liquid material, it is possible to increase the OR while suppressing a decrease in the temperature of the partially frozen product discharged from the freezer. In other words, it is possible to increase the OR without impairing the filling suitability of the partially frozen product. Therefore, even without using protein, it is possible to prevent the frozen dessert body from becoming misshapen and improve its texture. Furthermore, by adding component (A) to the liquid material, the shrink resistance of the resulting frozen dessert can be improved.

[0040] [Second embodiment] The frozen dessert of the second embodiment can be produced by the following method. The manufacturing method of this embodiment differs from the manufacturing method of the first embodiment in that a shell layer is formed in the mold before the partially frozen material for the frozen dessert main body is filled into the mold. Specifically, a shell material liquid is filled into a mold, the shell material liquid in contact with the inner surface of the mold is cured, and then the uncured shell material liquid is removed to form a shell layer. The liquid raw material for the shell can be prepared in the same manner as the liquid raw material for the frozen dessert body. The shell raw material solution and the shell layer have the same composition on a mass basis.

[0041] When the shell raw material liquid is filled into the mold, if the filling temperature is too high, it takes a long time to cool, and if the temperature is too low, it is difficult to form a shell layer of the desired thickness. Therefore, it is preferable that the filling temperature be within a range that does not cause these problems. For example, 10°C or less is preferable, and 5°C or less is more preferable. The lower limit should be a temperature higher than the freezing point of the shell raw material liquid.

[0042] The outer surface of the mold filled with the shell raw material liquid is cooled for a predetermined period of time to harden only the portion of the shell raw material liquid that contacts the inner surface of the mold, and then the unhardened shell raw material liquid is removed to form a shell layer. For example, the outer surface of the mold is cooled by contacting it with a liquid or gaseous coolant to exchange heat. The thickness of the shell layer can be adjusted by the type of coolant, the temperature of the coolant, the flow rate of the coolant, the contact time with the coolant, etc. The uncured shell material liquid can be removed by, for example, suction.

[0043] After the shell layer is formed in the mold, the partially frozen material for the frozen dessert main body is filled into the mold (inside the shell), hardened, and demolded in the same manner as in the manufacturing method of the first embodiment, thereby obtaining a frozen dessert in which the shell layer is integrated with the outside of the frozen dessert main body. [Example]

[0044] The present invention will be described in more detail below using examples, but the present invention is not limited to these examples.

[0045] <Raw materials> The raw materials shown in Table 1 are as follows: Whey powder: 95% non-fat milk solids by mass. ·Sucrose-type liquid sugar: Solid content 68% by mass. - Starch syrup: solids content 65% by mass. ·PGFE(1): Polyglycerol fatty acid ester, HLB=10.5. PGFE(2): Polyglycerin fatty acid ester, HLB=4.6. · SE: Sucrose fatty acid ester, HLB=11. ·MGFE: Monoglycerin fatty acid ester, HLB=3.4. Stabilizer: thickening polysaccharide mixture, solids content 92% by weight. Juice: Concentrated lemon juice. Flavoring: Lemon flavor. ·Coloring agent: powder. ·Dissolved water: water.

[0046] [Examples 1-8] Example 1 is a reference example, Examples 2 to 5 are working examples, and Examples 6 to 8 are comparative examples. A raw material solution was prepared according to the formulation shown in Table 1. Specifically, first, all raw materials were mixed with dissolution water heated to 80°C, the liquid temperature was raised to 85°C, homogenized, and then cooled to 10°C to obtain a raw material liquid. In the homogenization step, the mixture was stirred at 5000 rpm for 5 minutes using a homogenizer (product name "Robomix" manufactured by Tajima Chemical Machinery Co., Ltd.), and then passed through a homogenizer (manufactured by Sanmaru Machinery Co., Ltd.) and homogenized at a total pressure of 5 MPa. The cooled raw material liquid was aged for 5 hours and then used for the next freezing. The solid content, protein content, fat content, pH at 20°C and freezing point of the obtained raw material liquid are shown in Table 1.

[0047] 2 kg of the obtained raw material liquid was supplied to a batch freezer (5 L ice cream freezer, manufactured by Tomishige Sangyo Co., Ltd.) and frozen at a dasher rotation speed of 220 rpm to prepare a partially frozen product. The temperature of the raw material liquid when supplied to the freezer (supply temperature) is shown in Table 2.

[0048] When freezing begins, the temperature of the partially frozen material in the freezer gradually decreases and the OR gradually increases. After freezing began, the partially frozen material in the freezer was sampled every minute, and the temperature of the partially frozen material immediately after removal (referred to as "partially frozen material temperature t" or simply "t") and OR were measured. The results are shown in Table 2. Table 2 also shows the measurement results from 2 minutes after freezing began. Table 2 also shows the OR when the temperature t of the partially frozen material is -3°C or higher in the measurement results for each example. Figures 1 and 2 show the results of Examples 1, 2, 7, and 8 in graphs with the horizontal axis representing elapsed time. The vertical axis of Figure 1 represents OR (unit: %), and the vertical axis of Figure 2 represents the temperature t (unit: °C) of the partially frozen product.

[0049] [Table 1]

[0050] [Table 2]

[0051] As shown in the results of Tables 1 and 2 and FIG. 1, in Examples 2 to 5 in which the raw material solution contained a polyglycerol fatty acid ester (component (A)) with an HLB of 8 to 18, OR was likely to become high in a short time. Therefore, Examples 2 to 5 can increase the OR while suppressing a decrease in the temperature t of the partially frozen product, i.e., while suppressing a decrease in the fluidity of the partially frozen product. For example, when the preferred filling temperature is -3°C or higher, as shown in the results in Table 2 and Figure 2, Examples 2 to 5 have high OR values ​​when the temperature t of the partially frozen product is -3°C or higher, and are therefore suitable for preventing the shape of the frozen dessert body while improving the texture. Specifically, in Examples 2 to 5, when the temperature t of the partially frozen product was −3° C. or higher, the upper limit of the range that OR could take was 10% or higher. Among Examples 2 to 5, Examples 2 to 4 were superior to Example 5 in the flavor of the frozen dessert itself. Incidentally, Example 1 is a reference example containing whey powder (protein), but surprisingly, Example 2, which does not contain whey powder, was more effective in increasing OR than Example 1.

[0052] [Example 2-A to Example 2-F, Example 8-A] In Example 2, by changing the freezing time (elapsed time), partially frozen products for the frozen dessert main body having OR and partially frozen product temperatures t shown in Table 3 were obtained. In Example 8, the freezing time (elapsed time) was 8 minutes, and partially frozen products for the frozen dessert main body having OR and partially frozen product temperature t shown in Table 3 were obtained. Using the obtained partially frozen frozen dessert main body, frozen desserts having a shell layer on the outside of the frozen dessert main body were produced by the method described below, and the volume change rate (%) was measured by the method described below to evaluate shrink resistance. The results are shown in Table 3.

[0053] <Method for producing frozen desserts with a shell layer (mold method)> The raw materials shown in Table 4 are as follows: ·Sucrose-type liquid sugar: Solid content 68% by mass. - Starch syrup: solids content 65% by mass. Stabilizer: Thickening polysaccharide mixture, solids content 91.4% by mass. Juice: Concentrated lemon juice. Flavoring: Lemon flavor. ·Coloring agent: powder. ·Dissolved water: water.

[0054] A raw material solution for the shell was prepared according to the formulation shown in Table 4. Specifically, all raw materials were mixed with dissolving water heated to 80°C, the temperature was raised to 85°C, and the mixture was homogenized and then cooled to 10°C to obtain a shell raw material liquid. 31 g of the obtained shell raw material liquid was filled into a mold with a rectangular opening measuring 42 mm x 17 mm and a depth of 127 mm, and this mold was immersed in antifreeze at -35°C. When the portion in contact with the inner surface of the mold hardened to a thickness of approximately 5 mm, the unhardened shell raw material liquid inside was removed by suction, and a shell layer was formed. Next, 49 g of the partially frozen product for the frozen dessert main body obtained above was filled inside the shell layer and cooled to −35° C. to harden. The hardened product was removed from the mold to obtain a frozen dessert in which the shell layer was integrated with the outside of the frozen dessert main body. It was confirmed that the average diameter of the ice crystals in the frozen dessert body of each example was within the range of 50 to 300 μm.

[0055] <Shrink resistance test> The shrink resistance of the frozen desserts was evaluated by the following method. The length of the frozen dessert product was measured in advance, and water was poured into the mold up to the same height as the product length, and the volume was calculated. The frozen desserts were placed in a thermostatic chamber (Econas CH43-15P, manufactured by Nagano Science Co., Ltd.) set to a predetermined temperature cycle for 3 weeks, then removed. The thermostatic chamber was set to cool from -8°C to -18°C at a constant rate over 6 hours, and then to heat from -18°C to -8°C at a constant rate over 6 hours. After removal, the frozen dessert was immersed in water, weighed, and converted into volume. The volume change rate (%) was calculated from the difference in volume before and after the test. Shrink resistance was evaluated according to the following criteria. (Evaluation criteria) ○: Volume change rate is less than 5%. △: Volume change rate is 5% or more and less than 10%. ×: Volume change rate is 10% or more.

[0056] [Table 3]

[0057] [Table 4]

[0058] As shown in the results in Table 3, a high OR tends to result in greater shrinkage, but in the formulation of Example 2 containing component (A), shrink resistance was rated "Good" up to an OR of less than 107%. On the other hand, in the formulation of Example 8, which does not contain component (A), the shrinkage was "Fair" even though the OR was 20%.

Claims

1. A frozen dessert comprising a frozen dessert body that has hardened in a mold and been demolded, The frozen dessert body contains a polyglycerol fatty acid ester having an HLB of 8 to 18, has a solid content of 40% by mass or less, a protein content of 0.15% by mass or less, and an overrun of 10% or more but less than 107%.

2. The frozen dessert according to claim 1, wherein the frozen dessert body further contains an emulsifier (excluding polyglycerol fatty acid esters having an HLB of 8 to 18).

3. The frozen dessert according to claim 1 or 2, wherein the frozen dessert body further comprises a stabilizer.

4. The frozen dessert according to any one of claims 1 to 3, wherein the fat content is 1% by mass or less relative to the frozen dessert body.

5. The frozen dessert according to any one of claims 1 to 4, having a shell layer integrally formed on the outside of the frozen dessert body.

6. The method for producing a frozen dessert comprises the steps of freezing a raw material liquid containing a polyglycerol fatty acid ester having an HLB of 8 to 18, a solid content of 40% by mass or less, and a protein content of 0.15% by mass or less to obtain a partially frozen product for a frozen dessert main body having an overrun of 10% or more but less than 107%, filling the partially frozen product for the frozen dessert main body into a mold, hardening it, and demolding it.

7. The method for producing a frozen dessert according to claim 6, wherein a shell layer is formed in the mold before the partially frozen material for the frozen dessert main body is filled into the mold.

8. The method for producing frozen dessert according to claim 6 or 7, wherein the filling temperature of the partially frozen material for the frozen dessert main body is −3.5 to −3.0 ° C.

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