Frozen desserts and their manufacturing method

Abstract

Provided is a frozen dessert containing 5 mass% or more of an oil and fat and 30 mass% or more of water, wherein the oil and fat has a solid fat content at 25°C of 70 mass% or greater and a solid fat content at 35°C of 15 mass% or less, and the mode diameter of fat globules of the oil and fat is 10-30 μm.

Description

[Technical Field]

[0001] The present invention relates to a frozen dessert and a method for producing the same. Specifically, the present invention relates to a frozen dessert having excellent heat-resistant shape retention and texture, and a method for producing the same. [Background technology]

[0002] Frozen desserts containing cocoa butter are known (Patent Documents 1 to 3). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 4-316453 [Patent Document 2] Japanese Patent Application Laid-Open No. 2008-301814 [Patent Document 3] Japanese Patent Publication No. 2020-137426 Summary of the Invention

[0004] However, it has been found that there is room for further improvement in the conventional techniques including those described in Patent Documents 1 to 3, from the viewpoint of improving the heat-resistant shape retention and texture of frozen desserts. Specifically, when using a large amount of cocoa butter (especially 5% by mass or more) to enhance the cocoa flavor in the production of frozen desserts, the cocoa butter has a higher melting point than other vegetable oils (rapeseed oil, soybean oil, palm oil, etc.), and this leads to the thickening of the frozen dessert mix over time during the production process (especially the aging process), impairing its suitability for production. Furthermore, even if a frozen dessert was obtained, its heat-resistant shape retention was insufficient, and it melted easily in the temperature range (20 to 30°C) where ordinary frozen desserts tend to melt easily. Furthermore, the texture (melt-in-the-mouth texture and smoothness) and flavor (cocoa flavor) of the frozen dessert were also insufficient. Increasing the amount of emulsifiers and stabilizers can be considered to improve the manufacturing suitability of frozen desserts. However, methods relying solely on emulsifiers and stabilizers have not improved the heat resistance and texture (melt-in-the-mouth feel and smoothness) of frozen desserts. In addition, there is a possibility that the flavor (cocoa flavor) may be impaired by an off-flavor resulting from the large amount of emulsifiers and stabilizers. The same problems as above also exist in frozen desserts containing fats other than cocoa butter.

[0005] An object of the present invention is to provide a frozen dessert having excellent heat-resistant shape retention and texture, and a method for producing the same.

[0006] As a result of extensive research, the present inventors have found that a frozen dessert containing 5% by mass or more of fat and 30% by mass or more of water, wherein the fat has a solid fat content of 70% by mass or more at 25°C and a solid fat content of 15% by mass or less at 35°C, and wherein the fat has fat globules with a mode diameter of 10 to 30 μm, has excellent manufacturability, heat resistance and shape retention, and texture, and have completed the present invention. According to the present invention, the following frozen desserts and the like can be provided. 1. A frozen dessert containing 5% by mass or more of fat and oil and 30% by mass or more of water, The oil or fat has a solid fat content of 70% by mass or more at 25°C and a solid fat content of 15% by mass or less at 35°C, The frozen dessert, wherein the fat globules of the oil or fat have a mode diameter of 10 to 30 μm. 2. The frozen dessert described in 1, which contains 5 to 35 mass% of the oil or fat. 3. A frozen dessert according to 1 or 2, wherein the standard deviation of the particle size of the fat globules is 0.50 or less. 4. A frozen dessert according to any one of 1 to 3, containing 2 to 30% by mass of free fat. 5. A frozen dessert according to any one of 1 to 4, containing a cacao-derived ingredient. 6. A frozen dessert according to any one of 1 to 5, wherein the fat or oil comprises one or more selected from the group consisting of cocoa butter and cocoa butter substitutes. 7. A frozen dessert according to any one of 1 to 6, which does not contain an emulsifier or contains an emulsifier in an amount of 0.2% by mass or less. 8. The frozen dessert according to any one of 1 to 7, having a dissolution rate of 25% by mass or less after 30 minutes at 20°C. 9. Obtaining a frozen dessert mix containing 5% by mass or more of fats and oils and 30% by mass or more of water, wherein the fats and oils have a solid fat content of 70% by mass or more at 25°C and a solid fat content of 15% by mass or less at 35°C; Heating the frozen dessert mix to sterilize it; Kneading the frozen dessert mix in a cooled state; and The frozen dessert mix is ​​molded to obtain a frozen dessert. in this order, A method for producing a frozen dessert, wherein the fat globules of the fat or oil contained in the frozen dessert have a mode diameter of 10 to 30 μm. 10. The method for producing a frozen dessert according to 9, wherein the frozen dessert contains 5 to 35% by mass of the oil or fat. 11. A method for producing a frozen dessert according to 9 or 10, wherein the standard deviation of the particle size of the fat globules contained in the frozen dessert is 0.50 or less. 12. The method for producing a frozen dessert according to any one of 9 to 11, wherein the frozen dessert contains 2 to 30% by mass of free fat. 13. A method for producing a frozen dessert according to any one of 9 to 12, wherein the frozen dessert contains a cacao-derived component. 14. A method for producing a frozen dessert according to any one of 9 to 13, wherein the frozen dessert contains, as the fat or oil, one or more selected from the group consisting of cocoa butter and cocoa butter substitutes. 15. A method for producing a frozen dessert according to any one of 9 to 14, wherein the frozen dessert does not contain an emulsifier or contains an emulsifier in an amount of 0.2 mass% or less. 16. A method for producing a frozen dessert described in any one of 9 to 15, wherein the dissolution rate of the frozen dessert after 30 minutes at 20°C is 25% by mass or less.

[0007] According to the present invention, it is possible to provide a frozen dessert that is excellent in manufacturability, heat resistance and shape retention, and texture, and a method for producing the same. [Brief explanation of the drawings]

[0008] [Figure 1] 1 is a SEM (scanning electron microscope) image of the frozen dessert of Example 1 (formulation 1). [Figure 2] 1 is an SEM image of the frozen dessert of Comparative Example 1 (Composition 1). [Figure 3] 1 is an SEM image of the frozen dessert of Example 1 (Composition 2). [Figure 4] 1 is an SEM image of the frozen dessert of Comparative Example 1 (Composition 2). DETAILED DESCRIPTION OF THE INVENTION

[0009] The frozen dessert and the method for producing the frozen dessert of the present invention will be described in detail below. In this specification, "x to y" represents a numerical range of "not less than x and not more than y." The upper and lower limits of the numerical ranges can be combined in any way.

[0010] 1.Frozen dessert A frozen dessert according to one embodiment of the present invention comprises 5% by mass or more of fat and 30% by mass or more of water, wherein the fat has a solid fat content of 70% by mass or more at 25°C and a solid fat content of 15% by mass or less at 35°C (hereinafter, fats that satisfy this solid fat content condition will also be referred to as "fat α"). The fat has a mode diameter of fat globules of 10 to 30 μm.

[0011] The frozen dessert according to one aspect of the present invention exhibits excellent heat-resistant shape retention and texture. For example, melting is suppressed in the temperature range (20 to 30°C) where typical frozen desserts tend to melt easily. Furthermore, the flavor derived from the fat α (cacao flavor if the fat α is cocoa butter) can be satisfactorily experienced. Furthermore, thickening during the frozen dessert production process is suppressed, resulting in excellent manufacturability. The reason for this effect is thought to be that the mode diameter of the fat globules of the oil α is 10 to 30 μm, which stabilizes the emulsified state in the frozen dessert and suppresses separation of the water contained in the frozen dessert.

[0012] The moisture content of frozen desserts is measured in accordance with "5. Carbohydrates, A. Moisture, (3) Reduced Pressure Heat Drying Method" in the "Attachment: Analytical Methods for Nutritional Components, etc." of the "Food Labeling Standards (March 30, 2015, Food Labeling Standards No. 139)" food labeling notification issued by the Consumer Affairs Agency of Japan. Specifically, the method is as follows: The constant weight (W0 [g]) of a weighing dish (with lid) with a bottom diameter of 50 mm is determined. Next, 2 g of sample (frozen dessert) is placed on the weighing dish and weighed (W1 [g]). Next, with the lid of the weighing dish ajar, it is placed in a vacuum dryer adjusted to 100°C, and while sucking with a vacuum pump, the vacuum pressure inside the vacuum dryer is set to 25 mmHg. After drying under reduced pressure for 2 hours, the vacuum pump is stopped and dehumidified air is gently introduced into the vacuum dryer to return it to normal pressure. The weighing dish is then removed, the lid is replaced, and the constant weight (W2 [g]) is determined. The moisture content of the sample is calculated using the following formula: Water content in sample [mass%] = {(W1-W2) / (W1-W0)} x 100

[0013] The fat and oil content of frozen desserts is measured in accordance with "2. Lipids, (4) Acid Decomposition Method" in the above "Attachment: Analytical Methods for Nutritional Components, etc." Specifically, the method is as follows: An appropriate amount of sample (1 g to 2 g) is placed in a 50 mL beaker and weighed (W [g]). Next, 2 mL of ethanol (95% v / v, special grade) is added and mixed thoroughly with a glass rod. Next, 10 mL of hydrochloric acid (a 2:1 volumetric mixture of concentrated hydrochloric acid (special grade) and ion-exchanged water) is added to the beaker, and the contents are thoroughly mixed. Cover the beaker with a watch glass and immerse it in an electric thermostatic bath at 70-80°C for 30-40 minutes, stirring occasionally. After cooling, the contents are transferred to an extraction tube. The beaker and glass rod are washed with 10 mL of ethanol and then 25 mL of ether (special grade). The washings are collected in the extraction tube. The extraction tube is stoppered and gently shaken to mix the contents, then the stopper is slowly turned to release the ether gas. The stopper is then re-stoppered and shaken vigorously for 30 seconds. Next, 25 mL of petroleum ether is added and shaken vigorously for 30 seconds in the same manner. Allow the contents of the extraction tube to stand until the upper layer becomes transparent, then filter it through a funnel packed with absorbent cotton. The filtrate is dried in an electric constant temperature oven at 100-105°C for 1 hour, then allowed to cool in a desiccator for 1 hour and collected in a flask whose constant weight (W0 [g]) has been measured. A mixture of 20 mL each of ether and petroleum ether is added to the aqueous layer in the tube again, and the procedure is repeated as above. Allow to stand, and the ether layer is filtered through a funnel packed with absorbent cotton and collected in a flask. An additional 15 mL each of ether and petroleum ether is added, and this procedure is repeated once more. After this, the tip of the extraction tube, the stopper, and the tip of the funnel are thoroughly washed with an equal mixture of ether and petroleum ether, and this washings are also collected in a flask. The flask containing the collected mixture is connected to a rotary evaporator and heated in an electric thermostatic water bath at 70-80°C to remove the solvent. When only a small amount of the mixture remains, the remaining mixture is thoroughly removed in the electric thermostatic water bath. The outside of the flask is wiped with gauze, dried in an electric thermostatic oven at 100-105°C for 1 hour, then transferred to a desiccator, allowed to cool for 1 hour, and weighed. The drying, cooling, and weighing procedures are repeated to determine the constant weight W1 [g]. The lipid content (oil content) of the sample is calculated using the following formula: Fat content in sample [g / 100g] = {(W1-W0) / W} x 100

[0014] Whether the fats and oils contained in frozen desserts meet the conditions of fat and oil α (solid fat content of 70% by mass or more at 25°C and solid fat content of 15% by mass or less at 35°C) can be determined by measuring the solid fat content of the fat and oil at each temperature using nuclear magnetic resonance (NMR) spectroscopy. The solid fat content of the oil can be measured for the oil separated from the frozen dessert. To separate the oil from the frozen dessert, first, 5 g of the sample (frozen dessert) is placed in a 50 mL glass bottle with a lid and shaken at 60°C for 1 hour using a thermostatic bath shaker (Tokyo Glass Instruments Co., Ltd., "FS-010D"). The sample is then centrifuged at 3000 rpm for 10 minutes at 25°C using a centrifuge (Kokusan Co., Ltd., "H-60R" refrigerated small centrifuge). The liquid portion of the sample separated by centrifugation is then extracted. The extracted liquid portion is then placed in a vacuum dryer adjusted to 100°C, and the vacuum pressure inside the vacuum dryer is set to 25 mmHg while suction is applied with a vacuum pump. The liquid is dried under reduced pressure for 2 hours to evaporate the moisture. The vacuum pump is then stopped, and dehumidified air is gently introduced into the vacuum dryer to return it to normal pressure. By measuring the solid fat content of the fat at each temperature using nuclear magnetic resonance (NMR) for the residue after drying, it can be determined whether the fat contained in the frozen dessert satisfies the conditions for fat α.

[0015] The mode diameter of fat globules in the fat α is measured by the method described in the Examples.

[0016] In this specification, the term "frozen dessert" refers to a food product that is stored and distributed at a temperature range where the water contained in the frozen dessert freezes (for example, 0°C or below).

[0017] The water content of the frozen dessert may be 30% by mass or more, for example, 35% by mass or more, 40% by mass or more, 45% by mass or more, or 50% by mass or more. The upper limit is not particularly limited, and may be, for example, 90% by mass or less, 85% by mass or less, 80% by mass or less, 75% by mass or less, or 70% by mass or less. The method for adding moisture to a frozen dessert is not particularly limited, and water may be added alone or as a frozen dessert ingredient containing moisture. The frozen dessert ingredient containing moisture is not particularly limited, and examples thereof include starch syrup, nut paste, fruit puree, etc.

[0018] The content of fat α in the frozen dessert may be 5% by mass or more, and may be, for example, 5% by mass or more, 5.5% by mass or more, 6% by mass or more, 6.5% by mass or more, 7% by mass or more, 7.5% by mass or more, 8% by mass or more, 8.5% by mass or more, 9% by mass or more, 9.5% by mass or more, 10% by mass or more, 12% by mass or more, or 15% by mass or more, and may be 50% by mass or less, 45% by mass or less, 40% by mass or less, 35% by mass or less, 30% by mass or less, or 25% by mass or less. In one embodiment, the frozen dessert contains 5 to 35 mass % of the fat α, which allows the effects of the present invention to be more effectively exhibited.

[0019] The fat α may be any fat having a solid fat content of 70% by mass or more at 25°C and a solid fat content of 15% by mass or less at 35°C, and examples thereof include cocoa butter and cocoa butter substitutes. Examples of cocoa butter substitutes include oils and fats prepared by combining palm oil, sunflower oil, shea butter (shea fat), etc., and adjusting the solid fat content at 25°C to 70% by mass or more and the solid fat content at 35°C to 15% by mass or less.

[0020] In one embodiment, the frozen dessert contains one or more fats selected from the group consisting of cocoa butter and cocoa butter substitutes as the fat α. The cocoa butter referred to here includes not only cocoa butter blended alone, but also cocoa butter derived from a cocoa ingredient (e.g., cocoa mass, frozen-ground cocoa nibs, etc.) blended in the frozen dessert.

[0021] In one embodiment, the standard deviation of the particle size of fat globules in the fat α contained in the frozen dessert is 0.50 or less, thereby making the emulsified state of the frozen dessert more stable and better exhibiting the effects of the present invention. The standard deviation of the particle size of fat globules in the fat α can be measured by the method described in the Examples.

[0022] In one embodiment, the frozen dessert contains free fat. The free fat content in the frozen dessert may be, for example, 2% by mass or more, 3% by mass or more, or 4% by mass or more, and may be 35% by mass or less, 33% by mass or less, or 30% by mass or less. The free fat content in the frozen dessert can be measured by the method described in the Examples.

[0023] When the cell membranes of a cocoa material containing cocoa butter are disrupted by freeze-grinding or the like, fats and oils are released from the cells, becoming free fat. It is preferable to use a cocoa material with a high free fat content as a raw material for frozen desserts. Examples of cocoa materials with a high free fat content include freeze-ground cocoa nibs, cocoa mass, cocoa powder, and cocoa meal. It is preferable that such raw materials have a free fat ratio (the ratio of free fat to the total amount of fats and oils) of 80% by mass or more in the fats and oils contained in the raw material.

[0024] A suitable frozen-ground cacao nib powder is, for example, one obtained by pulverizing frozen cacao nibs using liquid nitrogen at −195° C. The frozen-ground cacao nibs preferably have a water content of 5% by mass or less and an average fat globule particle size of the fat α of 30 μm or less, preferably 20 μm or less.

[0025] A suitable cacao mass is, for example, cacao nibs processed into a liquid form. The cacao mass preferably has a water content of 5% by mass or less and an average fat globule diameter of the fat α of 30 μm or less, preferably 20 μm or less.

[0026] Suitable cocoa powders include those obtained by extracting cocoa butter from cocoa mass and pulverizing it. The cocoa powder preferably has a water content of 5% by mass or less, an α-fat content of 12 to 55% by mass, and an average particle size of 99.5% or more of the fat globules passing through a 200 mesh sieve.

[0027] Suitable cacao meal is, for example, cocoa butter extracted from cacao nibs and then pulverized. It is preferable to extract the oil so that the content of fat α in the final raw material (cacao meal) is in the range of 12 to 40% by mass. It is preferable that the average particle size of the fat globules in the fat α of the cacao meal is such that 99.5% or more pass through a 200 mesh sieve.

[0028] In one embodiment, the frozen dessert contains a cacao-derived component. The cacao-derived component is not particularly limited, and examples thereof include the above-mentioned frozen and crushed cacao nibs, cacao mass, cocoa powder, and cacao meal. These may be used alone or in combination of two or more.

[0029] In one embodiment, the frozen dessert contains one or more selected from the group consisting of sugars, plant materials, flavorings, etc. Examples of sugars include monosaccharides, disaccharides, oligosaccharides, etc. Examples of monosaccharides include glucose, fructose, etc. Examples of disaccharides include sucrose, lactose, etc. Examples of oligosaccharides include trisaccharide to decasaccharide oligosaccharides. Furthermore, the frozen dessert may contain ingredients other than those described above, provided that the effects of the present invention are not impaired.

[0030] The frozen dessert preferably contains small amounts of emulsifiers, stabilizers, and dairy ingredients commonly used in frozen desserts, and more preferably does not contain these (additive-free). This allows the effects of the present invention to be more effectively exhibited. Specifically, the off-flavors caused by these additives are suppressed, allowing the original flavor of the ingredients (e.g., flavor derived from fats and oils) to be better perceived. Furthermore, the melt-in-the-mouth texture and smoothness of the frozen dessert are improved.

[0031] In one embodiment, the frozen dessert does not contain an emulsifier, or contains an emulsifier in an amount of less than 0.20% by mass, 0.19% by mass or less, less than 0.10% by mass, or 0.09% by mass or less. If the content of the emulsifier in the frozen dessert is 0.2% by mass or less, the effects of the present invention are more effectively exhibited.

[0032] Examples of emulsifiers include sucrose fatty acid esters and sorbitan fatty acid esters. Examples of emulsifiers include nonionic surfactants such as glycerin fatty acid esters and propylene glycol fatty acid esters; and natural products such as lecithin, gum arabic, alginic acid, and gelatin. Examples of lecithin include soybean lecithin and egg yolk lecithin. The lecithin may be enzymatically hydrolyzed or not.

[0033] In one embodiment, the frozen dessert does not contain a stabilizer, or contains a stabilizer in an amount of less than 0.25% by weight, 0.24% by weight or less, less than 0.20% by weight, 0.19% by weight or less, 0.15% by weight or less, 0.10% by weight or less, 0.05% by weight or less, less than 0.01% by weight, 0.009% by weight or less, or 0.005% by weight or less. Examples of stabilizers include gelatin, agar, pectin, cellulose, tamarind seed gum, guar gum, locust bean gum, carrageenan, gum arabic, karaya gum, xanthan gum, gellan gum, tara gum, soybean polysaccharides, sodium alginate, and sodium cellulose glycolate (sodium carboxymethylcellulose).

[0034] In one embodiment, the frozen dessert does not contain any dairy ingredients, or contains dairy ingredients in an amount of 20.0% by mass or less, 18.0% by mass or less, less than 15.0% by mass, 14.0% by mass or less, 13.0% by mass or less, 10.0% by mass or less, less than 8.0% by mass, 7.0% by mass or less, 5.0% by mass or less, less than 3.0% by mass, or 2.0% by mass or less. Examples of dairy ingredients include whole milk powder, skim milk powder, milk protein, etc. In another embodiment, the frozen dessert does not contain any dairy solids as a dairy ingredient, or contains dairy solids in an amount of less than 15.0% by mass, 14.0% by mass or less, less than 10.0% by mass, 9.0% by mass or less, less than 3.0% by mass, or 2.0% by mass or less. Here, the dairy solids may include milk fat. In one embodiment, the frozen dessert contains no milk fat, or contains a milk fat content in the range of less than 8.0% by mass, 7.0% by mass or less, less than 3.0% by mass, or 2.0% by mass or less.

[0035] The frozen dessert preferably contains a small amount of metaphosphate and polyphosphate as described in Patent Document 2, and more preferably does not contain them, thereby allowing the effects of the present invention to be exhibited more effectively. In one embodiment, the frozen dessert is free of metaphosphates and polyphosphates, or the total amount of metaphosphates and polyphosphates is less than 0.25% by weight, 0.24% by weight or less, 0.20% by weight or less, 0.15% by weight or less, less than 0.10% by weight, 0.09% by weight or less, less than 0.05% by weight, or 0.04% by weight or less. Examples of metaphosphates include sodium metaphosphate and potassium metaphosphate. Examples of polyphosphates include sodium polyphosphate and potassium polyphosphate.

[0036] The frozen dessert preferably contains a small amount of water-soluble dietary fiber and dextrin having a weight-average molecular weight of 450 or more as described in Patent Document 3, and more preferably does not contain these. This allows the effects of the present invention to be exhibited more effectively. In one embodiment, the frozen dessert does not contain water-soluble dietary fiber and dextrin having a weight-average molecular weight of 450 or more, or the total amount of water-soluble dietary fiber and dextrin having a weight-average molecular weight of 450 or more is less than 0.1% by mass, 0.09% by mass or less, 0.05% by mass or less, or 0.04% by mass or less. Examples of water-soluble dietary fiber include resistant glucan, polydextrose, and resistant dextrin. Water-soluble dietary fiber may have a weight-average molecular weight of 1500 to 2000 and a DE value of approximately 10 to 40. The content of water-soluble dietary fiber in frozen desserts is measured using the high-performance liquid chromatography method (enzyme-HPLC method) described in the "Food Labeling Standards (March 30, 2015, Food Labeling Table No. 139) Annex: Nutrition Labeling." The DE value of dextrin having a weight-average molecular weight of 450 or more can be, for example, about 10 to 40 (for example, maltodextrin has a DE value in this range.) The dextrin content in frozen desserts is measured by an enzymatic HPLC method.

[0037] As described above, the frozen dessert according to this embodiment has excellent heat resistance and shape retention. The heat resistance and shape retention can be evaluated by measuring the change in mass (dissolution rate) before and after leaving the frozen dessert at a temperature of 20° C. or 30° C. The dissolution rate can be measured by the method described in the Examples. In one embodiment, the frozen dessert has a dissolution rate after 30 minutes at 20° C. of 25% by mass or less, 24% by mass or less, 23% by mass or less, 22% by mass or less, 21% by mass or less, or 20% by mass or less. The lower limit is not particularly limited, and may be, for example, 0% by mass.

[0038] The frozen dessert according to this embodiment may be combined with any secondary ingredient other than the frozen dessert according to this embodiment to form a composite (composite frozen dessert). The secondary ingredient is not particularly limited, and examples thereof include a coating material that covers at least a portion of the surface of the frozen dessert. The coating material may be in the form of, for example, powder or layer. The secondary ingredient may also be an inclusion that is enclosed within the frozen dessert. The secondary ingredient is not particularly limited as long as it is a food, and may be, for example, chocolate, white chocolate, cream, sauce, nuts (almonds), fruit (rum raisins), baked goods (biscuits), cheese, etc.

[0039] 2. Frozen dessert manufacturing method A method for producing a frozen dessert according to one aspect of the present invention includes: Obtaining a frozen dessert mix containing 5% by mass or more of fat and oil α and 30% by mass or more of water; The frozen dessert mix is ​​heated and sterilized, and then cooled. Kneading the frozen dessert mix in a cooled state; and The frozen dessert mix is ​​molded to obtain a frozen dessert. in this order, The fat globules of the fat α contained in the frozen dessert have a mode diameter of 10 to 30 μm.

[0040] According to the method for producing a frozen dessert of one aspect of the present invention, it is possible to obtain the effect of producing a frozen dessert that is excellent in heat resistance, shape retention, and texture. In one embodiment, the frozen dessert according to the above-described aspect of the present invention can be produced by the method for producing a frozen dessert according to the above-described aspect of the present invention. The description of the frozen dessert according to the above aspect of the present invention is incorporated herein by reference, and detailed description thereof will be omitted here.

[0041] In this specification, "frozen dessert mix" refers to an ingredient mix obtained by mixing ingredients of a frozen dessert (usually all ingredients). The frozen dessert mix can be obtained, for example, by mixing multiple ingredients as described for the frozen dessert according to one embodiment of the present invention. The method for mixing the ingredients is not particularly limited, and a mixer or the like can be used. The mixer is not particularly limited, and examples thereof include a vertical mixer, a tabletop mixer, a cutter mixer, and a horizontal shaft mixer.

[0042] The temperature for sterilizing the frozen dessert mix may be, for example, 60° C. or higher. There is no particular upper limit, and the temperature may be, for example, 95° C. or lower, 90° C. or lower, 85° C. or lower, or 80° C. or lower. In one embodiment, after sterilization, the frozen dessert mix is ​​cooled, for example, to 40°C or below, 30°C or below, or 20°C or below.

[0043] The method for kneading the frozen dessert mix in a cooled state is not particularly limited, and for example, an apparatus capable of simultaneously cooling and kneading the frozen dessert mix, such as an extruder or a freezer, can be used. Examples of extruders include single-screw extruders and twin-screw extruders, with twin-screw extruders being particularly preferred. Examples of freezers that can be used include tabletop freezers. In the step of kneading the frozen dessert mix in a cooled state, the frozen dessert mix is ​​preferably kneaded in a cooled state to a temperature range at which water or an aqueous solution solidifies, for example, about -20 to -10°C.

[0044] A frozen dessert can be obtained by shaping the kneaded frozen dessert in a cooled state. The shaping method is not particularly limited, and conventionally known methods can be used. When an extruder is used in the step of kneading the frozen dessert mix in a cooled state, any shape can be imparted to the frozen dessert depending on the opening shape of the die (mouthpiece) provided at the discharge outlet of the extruder. The frozen dessert extrusion-molded by the extruder may be further shaped. For example, the frozen dessert may be extruded into a sheet, and then the sheet-like frozen dessert may be cut to give it a final shape. The final shape is not particularly limited, and may be any shape such as a rectangular parallelepiped, cube, cylinder, prism, or sphere. The excellent heat-resistant shape retention of the frozen dessert allows such various shapes to be suitably maintained until consumption. [Example]

[0045] Examples of the present invention will be described below, but the present invention is not limited to these examples.

[0046] 1. Frozen desserts containing cocoa mass Example 1 The ingredients of each of the formulations 1 to 3 shown in Table 1 were mixed using a mixer ("Three-One Motor BL1200" manufactured by Shinto Scientific Co., Ltd.) to obtain a mixture (frozen dessert mix). The frozen dessert mix was then heated to 85°C while being stirred in a hot water bath and held at that temperature for 15 seconds for sterilization. The frozen dessert mix was then cooled to 70°C and stirred for 10 minutes while held at 70°C. The frozen dessert mix was then cooled to 40°C or below. The sterilized frozen dessert mix was then kneaded in a cooled state using a cooling and kneading device (twin-screw extruder: "Laboruder Mark II" manufactured by JSW Corporation). The twin-screw extruder had a motor inverter frequency of 6 to 10 Hz, a set temperature for the cooling and kneading section of -20 to -10°C, and a set temperature for the heater that heated the discharge outlet of -20 to 0°C. The frozen dessert mix discharged from the discharge outlet (product temperature at discharge was -20 to 0°C) was molded to obtain a frozen dessert.

[0047] For reference, an attempt was made to age the sterilized frozen dessert mix from Example 1 without using the cooling and kneading device. However, the aqueous and oil phases separated and thickened during the cooling process after sterilization, making it impossible to produce a frozen dessert. Similar results were obtained for all of Blends 1 to 3. The reason for the thickening is thought to be that no emulsifier or stabilizer was used, despite the high cocoa butter content. This demonstrates that Example 1 is highly suitable for producing frozen desserts, even without relying on emulsifiers or stabilizers.

[0048] (Comparative Example 1) Sterilized frozen dessert mixes were obtained in the same manner as in Example 1 using each of the formulations 1 to 3 shown in Table 1. This sterilized frozen dessert mix was not subjected to a cooling and kneading device, but was homogenized using a homogenizer ("MX-152SP" manufactured by Panasonic Corporation). Next, the temperature was adjusted so that the frozen dessert mix would not solidify. The temperature was adjusted to 20°C for Blend 1, 30°C for Blend 2, and 40°C for Blend 3. Next, the temperature-adjusted frozen dessert mix was filled into containers that had been cooled to 3 to 7°C. Next, the frozen dessert mix filled in the container was frozen in a quick freezer at -40°C for 2 hours. Next, the frozen dessert mix filled in the container was stored in a freezer (soft freezer) at -0°C to obtain a frozen dessert.

[0049] [Table 1]

[0050] In Table 1, the total amount of water was calculated based on the fact that the water content of the cacao mass used as the raw material was 5% by mass and the water content of the starch syrup was 25% by mass. The total amount of fats and oils was calculated based on the fact that the fat and oil content of the cocoa mass used as the raw material was 55% by mass. The total amount of free fat was calculated based on the fact that the free fat content of the cocoa mass used as the raw material was 48% by mass. Here, the free fat content of the cocoa mass was measured by the following method. <Method for measuring free fat content> 5 g of sample (cocoa mass) is placed in a 50 mL glass bottle with a lid (mass M0), and the tared mass M1 is accurately measured. Next, 25 mL of hexane is added to the lidded glass bottle, and the bottle is shaken at 60 °C for 1 hour using a thermostatic bath shaker (Tokyo Glass Instruments Co., Ltd., "FS-010D"). The lidded glass bottle containing the cocoa mass and hexane is then centrifuged (solid-liquid separation) at 3000 rpm for 10 minutes at 25 °C using a centrifuge (Kokusan Co., Ltd., refrigerated small centrifuge "H-60R"). The lid of the glass bottle is then removed, and the hexane present as a liquid phase in the glass bottle is discarded in a fume hood. The bottle is then dried at 98 °C under reduced pressure for 4 hours in a vacuum constant temperature dryer (Yamato Scientific Co., Ltd., square vacuum low-temperature dryer DP43). The lid is then replaced, and the tared mass M2 is measured after air drying. The free fat content is calculated using the following formula: Free fat content [mass%]={(XY) / X}×100 (Here, X=M1-M0, Y=M2-M0.)

[0051] In the above-mentioned method for measuring the free fat content, by using a frozen dessert instead of cocoa mass as the sample, the free fat content of the frozen dessert (the amount of free fat in the frozen dessert) can also be measured directly. Since the fat content of cocoa mass is 55% by mass and the free fat content of cocoa mass is 48% by mass, the proportion of free fat in the fat (cocoa butter) contained in cocoa mass is calculated to be 87% by mass.

[0052] The fat (cocoa butter) contained in the frozen dessert satisfies the condition of fat α (a fat having a solid fat content of 70% by mass or more at 25°C and a solid fat content of 15% by mass or less at 35°C).

[0053] Measurement and Evaluation (1) Mode diameter and standard deviation of particle size of fat globules The following operations were carried out at a temperature of 20°C. A sample for measurement was prepared by diluting 1 g of frozen dessert with 10 g of water. The sample for measurement was in the form of a suspension. Next, the particle size distribution (volume basis) of the measurement sample was measured using a laser diffraction particle distribution analyzer (Shimadzu Corporation, "SALD-2300"). Based on this particle size distribution, the mode diameter and standard deviation of particle sizes of fat globules were determined. The standard deviation of particle sizes is a value automatically calculated by the laser diffraction particle distribution analyzer as a standard deviation defined on a logarithmic scale. In this specification, the mode diameter and standard deviation of particle sizes of fat globules are measured values ​​measured by the above-mentioned method. Even if these measured values ​​may be affected by components other than fat globules that may be present in the measurement sample, it is important that the mode diameter of fat globules measured by this measurement method is 10 to 30 μm, and it is also preferable that the standard deviation of particle sizes of fat globules measured by this measurement method is 0.5 or less. The results are shown in Table 2.

[0054] [Table 2]

[0055] Table 2 shows that the standard deviations of the mode diameter and particle size of the fat globules in Example 1 are smaller than those in Comparative Example 1. This suggests that the dispersion state and emulsification state of the fat globules are different between Example 1 and Comparative Example 1. Generally, it is considered that, with the same formulation, the smaller the standard deviations of the mode diameter and particle size, the better the emulsification state.

[0056] (2) Structural observation (SEM image) The frozen desserts were photographed using a scanning electron microscope (JEOL "JSM-6510LV"). FIG. 1 shows an SEM image of the frozen dessert of Example 1 (Composition 1). FIG. 2 shows an SEM image of the frozen dessert of Comparative Example 1 (Composition 1). FIG. 3 shows an SEM image of the frozen dessert of Example 1 (Composition 2). FIG. 4 shows an SEM image of the frozen dessert of Comparative Example 1 (Composition 2). 1 to 4 show SEM images of regions where fat globules are dispersed relatively uniformly and regions where they are dispersed non-uniformly for each example. 1 to 4, it was confirmed that in Example 1, the fat globules were uniformly dispersed in both Blends 1 and 2. On the other hand, in Comparative Example 1, the fat globules coalesced, and the formation of lumps and voids was confirmed in both Blends 1 and 2. It is believed that this difference in structure contributes to the stability during frozen dessert production and the heat resistance and shape retention of the samples during storage.

[0057] (3) Breaking strength at freezing temperature (-20°C) The frozen dessert was molded into a rectangular parallelepiped shape measuring 45 mm in length, 20 mm in width and 20 mm in thickness to prepare a measurement sample. The measurement samples were then stored at −20° C. for 1 hour. Next, the breaking strength of the measurement sample was measured in the freezing temperature range (-20°C) using a physical property measuring instrument (FUDOH Rheometer D Series manufactured by Rheotech Co., Ltd.). The results are shown in Table 3. The breaking strength shown in Table 3 is the average value of three measurements.

[0058] [Table 3]

[0059] From Table 3, it is considered that the frozen dessert obtained in Example 1 has sufficient breaking strength as a frozen dessert. For reference, the breaking strength of a frozen dessert containing an emulsifier and having a mode diameter of fats and oils in the general range (0.2 to 3.0 μm) is 2.0 to 10.0 kgf.

[0060] (4) Elution rate (heat resistant shape retention) The frozen dessert was molded into a cylindrical shape with a diameter of 65 mm and a height of 12 mm to prepare a measurement sample. The measurement samples were then stored at −20° C. for 1 hour. The measurement sample was then left to stand on a 14 mesh (1.18 mm opening) sieve for 60 minutes at each of the temperature zones of 20° C. and 30° C. The mass of the measurement sample was measured before and after standing, and the dissolution rate was calculated according to the following formula. Dissolution rate [%] = (mass before standing - mass after standing) / (mass before standing) × 100 The results are shown in Table 4.

[0061] [Table 4]

[0062] From Table 4, it can be seen that Example 1 has a lower dissolution rate (mainly water dissolution) at 20 to 30° C. than Comparative Example 1, and is therefore considered to have better shape retention at 20 to 30° C. The shape retention of general frozen desserts is similar to that of the Comparative Examples (and may be even lower). Furthermore, as shown in Table 3, the breaking strength of Example 1 is not significantly different from that of Comparative Example 1, and therefore it is believed that the good shape retention in Example 1 is not simply due to breaking strength. It is believed that the good shape retention of the frozen dessert of Example 1 is exhibited because the fat globules are finely, uniformly and densely dispersed in the aqueous phase, and the aqueous phase and oil phase are less likely to separate.

[0063] (5) Sensory evaluation The resulting frozen desserts (at a temperature of -20°C when eaten) were evaluated for melt-in-the-mouth feel, smoothness, and flavor by a panel of eight chocolate experts trained to the extent that they could assign the same score to the same sample, based on the following evaluation criteria. The score with the most ratings was used as the evaluation result. [Evaluation criteria for melt-in-your-mouth texture] A: Very good melt-in-the-mouth, B: Good melt-in-the-mouth, C: Slightly poor melt-in-the-mouth, D: Poor melt-in-the-mouth [Smoothness evaluation criteria] A: Very smooth, B: Smooth, C: Slightly rough, D: Rough [Flavor (cocoa flavor) evaluation criteria] A: Strongly felt, B: Felt, C: Weakly felt, D: Not felt The results are shown in Table 5.

[0064] [Table 5]

[0065] Table 5 shows that Example 1 has a better texture (melt-in-the-mouth feel and smoothness) than Comparative Example 1. The reason for this effect is thought to be that fat globules are uniformly dispersed in Example 1. In addition, with regard to flavor, Example 1 has a better cocoa flavor (flavor derived from fats and oils) than Comparative Example 1, even with a low fat (cocoa butter) content such as Blend 1, and is therefore thought to make the flavor derived from fats and oils more easily perceived.

[0066] 2. Frozen desserts containing frozen crushed cocoa nibs Example 2 Frozen desserts were obtained using the same manufacturing method as in Example 1 using each of the formulations 4 to 6 shown in Table 6.

[0067] (Comparative Example 2) Frozen desserts were obtained using the same manufacturing method as in Comparative Example 1 using each of the formulations 4 to 6 shown in Table 6.

[0068] [Table 6]

[0069] In Table 6, the total amount of water was calculated based on the moisture content of the frozen and pulverized cacao nibs used as raw materials being 5% by mass and the moisture content of the starch syrup being 25% by mass. The total amount of fats and oils was calculated based on the fact that the fat and oil content of the frozen and pulverized cacao nibs used as the raw material was 55% by mass. The total amount of free fat was calculated based on the free fat content of the frozen-ground cocoa nibs used as raw material being 44% by mass. The free fat content of the frozen-ground cocoa nibs was measured using the same method as in Example 1. Since the fat and oil content of the frozen-ground cocoa nibs is 55% by mass and the free fat content of the frozen-ground cocoa nibs is 44% by mass, the proportion of free fat in the fat and oil contained in the frozen-ground cocoa nibs is calculated to be 80% by mass. The fat (cocoa butter) contained in the frozen dessert satisfies the condition of fat α (a fat having a solid fat content of 70% by mass or more at 25°C and a solid fat content of 15% by mass or less at 35°C).

[0070] Measurement and Evaluation (1) Mode diameter and standard deviation of particle size of fat globules Using the same method as in Example 1, the mode diameter and standard deviation of particle diameter of the fat globules were determined. The results are shown in Table 7.

[0071] [Table 7]

[0072] Table 7 shows that the standard deviations of the mode diameter and particle size of the fat globules in Example 2 are smaller than those in Comparative Example 2. This suggests that the dispersion state and emulsification state of the fat globules are different between Example 2 and Comparative Example 2. Generally, with the same formulation, it is considered that the smaller the standard deviations of the mode diameter and particle size, the better the emulsification state.

[0073] (2) Breaking strength at freezing temperature (-20°C) Using the same method as in Example 1, the breaking strength in the freezing temperature range (-20°C) was measured. The results are shown in Table 8. The breaking strength shown in Table 8 is the average value of three measurements.

[0074] [Table 8]

[0075] From Table 8, it is considered that the frozen dessert obtained in Example 2 has sufficient breaking strength as a frozen dessert. For reference, the breaking strength of a frozen dessert containing an emulsifier and having a mode diameter of fats and oils in the general range (0.2 to 3.0 μm) is 2.0 to 10.0 kgf.

[0076] (3) Elution rate (heat resistant shape retention) Using the same method as in Example 1, the dissolution rates were measured at temperatures of 20°C and 30°C. The results are shown in Table 9.

[0077] [Table 9]

[0078] From Table 9, it can be seen that Example 2 has a lower dissolution rate (mainly water dissolution) at 20 to 30° C. than Comparative Example 2, and is therefore considered to have better shape retention at 20 to 30° C. The shape retention of general frozen desserts is similar to that of the Comparative Example (and may be even lower). Furthermore, as shown in Table 8, the breaking strength of Example 2 is not significantly different from that of Comparative Example 2, and therefore it is believed that the good shape retention in Example 2 is not simply due to breaking strength. The frozen dessert of Example 2 exhibits good shape retention because the fat globules are finely, uniformly, and densely dispersed in the aqueous phase, and the aqueous phase and oil phase are less likely to separate. In addition, in Blend 6, which has a high fat (cocoa butter) content, no significant difference was observed in the amount of elution between Example 2 and Comparative Example 2.

[0079] (4) Sensory evaluation The melt-in-the-mouth feel, smoothness and flavor were evaluated in the same manner as in Example 1. The results are shown in Table 10.

[0080] [Table 10]

[0081] Table 10 shows that Example 2 has a better texture (melt-in-the-mouth feel and smoothness) than Comparative Example 2. The reason for this effect is thought to be that fat globules are uniformly dispersed in Example 2. In terms of flavor, Example 2 has a better cocoa flavor (flavor derived from fats and oils) than Comparative Example 2, even with a low fat (cocoa butter) content such as Blend 4, and is therefore thought to make the flavor derived from fats and oils more easily perceived.

[0082] 3. Comparison of dissolution rate (heat resistance and shape retention) between frozen desserts containing α-fat and frozen desserts containing fats other than α-fat (Example 3 and Comparative Example 3, and Example 4 and Comparative Example 4) Frozen desserts were obtained using the same manufacturing method as in Example 1 using each of the formulations 7 to 10 shown in Table 11. Here, the fat (cocoa butter) derived from cocoa mass and freeze-ground cocoa nibs satisfies the conditions of fat α (fat having a solid fat content of 70% by mass or more at 25°C and a solid fat content of 15% by mass or less at 35°C), as explained in Examples 1 and 2. On the other hand, fats and oils (milk fats) derived from milk butter do not meet the conditions of fats and oils α (fat having a solid fat content of 70% by mass or more at 25°C and a solid fat content of 15% by mass or less at 35°C). In Comparative Examples 3 and 4, the amount of emulsifier added was adjusted so that the mode diameter of the fat globules contained in the frozen dessert was close to that of Examples 3 and 4.

[0083] [Table 11]

[0084] In Table 11, the total amounts of water, oils and fats, and free fat were calculated in the same manner as in Examples 1 and 2. The mode diameter of fat globules was measured in the same manner as in Example 1.

[0085] Measurement and Evaluation Elution rate (heat resistant shape retention) Using the same method as in Example 1, the dissolution rates were measured at temperatures of 20°C and 30°C. The results are shown in Table 12.

[0086] [Table 12]

[0087] From Table 12, when comparing Example 3 and Comparative Example 3, which have similar mode diameters, it can be seen that the frozen dessert containing fat α (Example 3) has a superior dissolution rate (heat resistance and shape retention) compared to the frozen dessert containing fat other than fat α (Comparative Example 3). Furthermore, when comparing Example 4 and Comparative Example 4, which have similar mode diameters, it can be seen that the frozen dessert containing fat α (Example 4) has a superior dissolution rate (heat resistance and shape retention) compared to the frozen dessert containing fat other than fat α (Comparative Example 4). These results also show that frozen desserts containing fat α and having a fat globule mode diameter of 10 to 30 μm have better heat resistance and shape retention than frozen desserts containing fat other than fat α (in this case, general milk fat) and having a similar mode diameter.

[0088] Although several embodiments and / or examples of the present invention have been described in detail above, those skilled in the art will readily be able to make numerous modifications to these exemplary embodiments and / or examples without substantially departing from the novel teachings and advantages of the present invention, and therefore, these numerous modifications are within the scope of the present invention. The contents of all documents cited in this specification and of the application from which this application claims priority under the Paris Convention are incorporated by reference in their entirety.

Claims

1. A frozen dessert comprising 5% by mass or more of fat and oil and 30% by mass or more of water, The oil or fat has a solid fat content of 70% by mass or more at 25°C and a solid fat content of 15% by mass or less at 35°C, The mode diameter of fat globules of the oil or fat is 10 to 30 μm, The frozen dessert contains, as the fat or oil, one or more selected from the group consisting of cocoa butter and cocoa butter substitutes.

2. The frozen dessert according to claim 1, wherein the fat globules of the oil or fat have a mode diameter of 17.53 to 30 μm.

3. The frozen dessert according to claim 1 or 2, comprising 5 to 35% by mass of the fat or oil.

4. The frozen dessert according to any one of claims 1 to 3, wherein the standard deviation of the particle size of the fat globules is 0.50 or less.

5. The frozen dessert according to any one of claims 1 to 4, containing 2 to 30% by mass of free fat.

6. The frozen dessert according to any one of claims 1 to 5, which contains a cacao-derived component.

7. The frozen dessert according to any one of claims 1 to 6, which does not contain an emulsifier or contains an emulsifier in an amount of 0.2 mass% or less.

8. The frozen dessert according to any one of claims 1 to 7, which does not contain an emulsifier.

9. The frozen dessert according to any one of claims 1 to 8, wherein the total amount of water-soluble dietary fiber and dextrin having a weight-average molecular weight of 450 or more is less than 0.1% by mass.

10. The frozen dessert according to any one of claims 1 to 9, wherein the dissolution rate after 30 minutes at 20°C is 25% by mass or less.

11. Obtaining a frozen dessert mix containing 5% by mass or more of fats and oils and 30% by mass or more of water, wherein the fats and oils have a solid fat content of 70% by mass or more at 25°C and a solid fat content of 15% by mass or less at 35°C; Heating the frozen dessert mix to sterilize it; Kneading the frozen dessert mix in a cooled state; and The frozen dessert mix is ​​molded to obtain a frozen dessert. in this order, The fat globule mode diameter of the fat or oil contained in the frozen dessert is 10 to 30 μm, The method for producing a frozen dessert, wherein the frozen dessert contains, as the fat or oil, one or more selected from the group consisting of cocoa butter and cocoa butter substitutes.

12. The method for producing a frozen dessert according to claim 11, wherein kneading the frozen dessert mix in a cooled state comprises kneading the frozen dessert mix in a cooled state at −20 to −10° C.

13. The method for producing a frozen dessert according to claim 11 or 12, wherein the fat globules of the oil or fat contained in the frozen dessert have a mode diameter of 17.53 to 30 μm.

14. The method for producing a frozen dessert according to any one of claims 11 to 13, wherein the frozen dessert contains 5 to 35% by mass of the oil or fat.

15. The method for producing a frozen dessert according to any one of claims 11 to 14, wherein the standard deviation of particle size of the fat globules contained in the frozen dessert is 0.50 or less.

16. The method for producing a frozen dessert according to any one of claims 11 to 15, wherein the frozen dessert contains 2 to 30% by mass of free fat.

17. The method for producing a frozen dessert according to any one of claims 11 to 16, wherein the frozen dessert contains a cacao-derived component.

18. The method for producing a frozen dessert according to any one of claims 11 to 17, wherein the frozen dessert does not contain an emulsifier or contains an emulsifier in an amount of 0.2 mass% or less.

19. The method for producing a frozen dessert according to any one of claims 11 to 18, wherein the frozen dessert does not contain an emulsifier.

20. The method for producing a frozen dessert according to any one of claims 11 to 19, wherein the total amount of water-soluble dietary fiber and dextrin having a weight-average molecular weight of 450 or more contained in the frozen dessert is less than 0.1% by mass.

21. The method for producing a frozen dessert according to any one of claims 11 to 20, wherein the dissolution rate of the frozen dessert after 30 minutes at 20°C is 25% by mass or less.

22. The method for producing a frozen dessert according to any one of claims 11 to 21, wherein the kneading of the frozen dessert mix in a cooled state is carried out using an extruder.

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