Frozen desserts and their manufacturing method

Abstract

To provide a frozen dessert that allows the taste of sauce to be enjoyed until the end of eating, and a method for producing the same. [Solution] A frozen dessert having a layered structure filled in a container comprises a frozen dessert layer, an oil / fat composition layer, and a sauce layer, the frozen dessert layer being formed on one side of the oil / fat composition layers and the sauce layer being formed on another side of the oil / fat-containing layers, the density of the frozen dessert layer being lower than that of the sauce layer. A method for producing a frozen dessert includes: a frozen dessert layer-forming step in which frozen dessert ingredients are filled into the container; an oil / fat composition layer-forming step in which an oil / fat composition is placed on one side of the frozen dessert layer and then solidified; a sauce layer-forming step in which a sauce ingredient is placed on the side of the oil / fat composition layer opposite to the side on which the frozen dessert layer is placed; and a cooling and solidifying step in which the frozen dessert layer, the oil / fat composition layer, and the sauce layer are cooled and solidified.

Description

[Technical Field]

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

[0002] Frozen desserts have been popular for a long time, and various frozen desserts have been studied. Patent Document 1 discloses a method for producing a multi-layered frozen dessert, which comprises preparing an ice cream layer containing an egg yolk ingredient inside a container or mold, shaping the surface of the ice cream layer using a cooled mold, and then filling the ice cream layer with an edible material. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 2018-57287 Summary of the Invention [Problem to be solved by the invention]

[0004] In a frozen dessert having a sauce layer, the flavor of the sauce tends to disappear before the eater finishes eating the frozen dessert. In recent years, there has been a demand for a frozen dessert in which the flavor of the sauce can be enjoyed until the eater finishes eating the frozen dessert.

[0005] The problem to be solved by the present invention is to provide a frozen dessert in which the taste of the sauce can be enjoyed until the end of the meal, and a method for producing the same. [Means for solving the problem]

[0006] The present inventors have conducted extensive research in light of the above problems and have found that a frozen dessert comprises a frozen dessert layer, an oil / fat composition layer, and a sauce layer, the frozen dessert layer being formed on one side of the oil / fat composition layers and the sauce layer being formed on the other side of the oil / fat-containing layers, the density of the frozen dessert layer being lower than the density of the sauce layer, and the taste of the sauce in the frozen dessert being felt until the frozen dessert is finished. The present invention was completed based on these findings.

[0007] The present invention relates to a frozen dessert having a layered structure filled in a container, comprising a frozen dessert layer, an oil or fat composition layer, and a sauce layer, wherein the frozen dessert layer is formed in contact with one side of the oil or fat composition layer and the sauce layer is formed in contact with another side of the oil or fat composition layer, the density of the frozen dessert layer is lower than the density of the sauce layer, and the volume ratio of the frozen dessert layer to the sauce layer is in the range of 3:1 to 12:1. The sauce layer preferably contains at least one selected from the group consisting of monosaccharides, sugar alcohols, starch syrup, powdered syrup, maltodextrin, and dextrin. The viscosity of the sauce constituting the sauce layer at −18° C. is preferably in the range of 3,500 to 66,000 cP. The content of saturated fatty acids in the fatty acids constituting the oil and fat contained in the oil and fat composition layer is preferably in the range of 35 to 65% by mass. The solid fat content of the fat contained in the fat composition layer at 25°C to 30°C is preferably in the range of 10 to 55%. The thickness of the oil or fat composition layer is preferably in the range of more than 0 mm and 4.0 mm or less. good Preferably, the frozen dessert layer is formed in contact with one side of the oil and fat composition layer, and the sauce layer is formed in contact with the other side of the oil and fat composition layer.

[0008] The present invention further relates to a method for producing frozen desserts, which includes a frozen dessert layer forming step in which frozen dessert ingredients are filled into a container, an oil or fat composition layer forming step in which an oil or fat composition is placed in contact with one side of the frozen dessert layer and then solidified, a sauce layer forming step in which a sauce ingredient is placed in contact with the oil or fat composition layer on the side opposite to the side on which the frozen dessert layer is placed, and a cooling and solidifying step in which the frozen dessert layer, the oil or fat composition layer, and the sauce layer are cooled and solidified, wherein the density of the frozen dessert layer is smaller than the density of the sauce layer, and the volume ratio of the frozen dessert layer to the sauce layer is in the range of 3:1 to 12:1. The sauce layer preferably contains at least one selected from the group consisting of monosaccharides, sugar alcohols, starch syrup, powdered syrup, maltodextrin, and dextrin. [Effects of the Invention]

[0009] The frozen dessert of the present invention provides a frozen dessert in which the taste of the sauce can be enjoyed until the end of the meal. Further, the method for producing a frozen dessert of the present invention provides the method for producing the frozen dessert. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention will now be described in further detail. Unless otherwise specified, the symbol "to" in a numerical range indicates a range from above to below, and both ends of the range are included. Furthermore, when a numerical range is indicated, the upper and lower limits can be combined as appropriate, and the resulting numerical range is also considered to be disclosed.

[0011] <Frozen dessert layer> The frozen dessert of the present invention includes a frozen dessert layer. Examples of the frozen dessert that constitutes the frozen dessert layer include ice cream, soft serve ice cream, and frozen desserts.

[0012] <Source Layer> The frozen dessert of the present invention comprises a sauce layer. The sauce constituting the sauce layer preferably contains at least one selected from the group consisting of monosaccharides, sugar alcohols, and starch syrup, powdered syrup, maltodextrin, and dextrin. The Brix of the sauce layer is preferably in the range of 64 to 70. When the Brix is ​​in the above range, the sweetness and viscosity of the sauce when the frozen dessert of the present invention is eaten become more appropriate. The viscosity of the sauce layer at -18°C is preferably in the range of 3500 to 66,000 cP. When the viscosity at -18°C is in the above range, the sauce is less likely to drip and flows more appropriately when the frozen dessert of the present invention is eaten.

[0013] The monosaccharide preferably includes at least one selected from the group consisting of glucose, fructose, mannose, and galactose, more preferably includes glucose, and even more preferably is glucose. The content of the monosaccharide in the sauce is preferably in the range of 5 to 70% by mass, more preferably in the range of 6 to 60% by mass.

[0014] The sugar alcohol preferably includes at least one selected from the group consisting of sorbitol, erythritol, xylitol, maltitol, lactitol, and mannitol, more preferably includes at least one selected from the group consisting of sorbitol and maltitol, even more preferably includes sorbitol or maltitol, and particularly preferably sorbitol or maltitol. The content of the sugar alcohol in the sauce is preferably in the range of 1 to 70% by mass, more preferably in the range of 2 to 37% by mass, and even more preferably in the range of 3 to 37% by mass.

[0015] The contents of starch syrup, powdered syrup, maltodextrin, and dextrin in the sauce are preferably in the range of 12 to 52% by mass, more preferably in the range of 14 to 50% by mass.

[0016] The sauce may contain carbohydrates other than monosaccharides, sugar alcohols, starch syrup, powdered syrup, maltodextrin, and dextrin. The carbohydrates may include at least one selected from the group consisting of disaccharides, oligosaccharides, and polysaccharides.

[0017] The disaccharide may include at least one selected from the group consisting of sucrose, maltose, and galactose. The disaccharide preferably includes maltose, more preferably maltose. The polysaccharide may include at least one selected from the group consisting of starch, carrageenan, pectin, gum arabic, xanthan gum, gellan gum, agar, tragacanth gum, tamarind seed gum, guar gum, locust bean gum, and pullulan.

[0018] The starch is not limited to a specific starch. Examples of the starch include corn starch, waxy corn starch, tapioca starch, rice starch, wheat starch, potato starch, sweet potato starch, mung bean starch, potato chestnut starch, kudzu starch, bracken starch, and sago starch. The starch may also be at least one type of starch that has been improved by breeding or genetic engineering techniques, such as the non-glucan, waxy, or high-amylose varieties of the above starches. The starch may be a modified starch as long as the starch particle shape is maintained. The processed starch can be modified starch obtained by subjecting raw starch to chemical treatments such as oxidation, esterification, etherification, cross-linking, acid treatment, or alkali treatment, or modified starch obtained by physical treatments such as granulation, moist heat treatment, hot water treatment, bleaching, sterilization, oil / fat processing, heat treatment, pressure treatment, vacuum treatment, milling, powder collision treatment, friction treatment, pulverization, or extrusion. Alternatively, modified starch obtained by combining two or more of these treatments can also be used. Each of the chemical and physical treatments can be applied to starch that has already been subjected to at least one of physical processing and enzymatic treatment. Furthermore, each of the chemical and physical treatments can be applied to starch before the physical processing and / or enzymatic treatment. An example of such a modified starch is oxidized cornstarch. At least one of the starches described above may be used.

[0019] The sauce may contain auxiliary ingredients such as water, dairy products such as casein, thickening agents, salt, potassium chloride, and other salty seasonings, acidulants such as acetic acid, lactic acid, and gluconic acid, sugars such as white sugar, sweeteners, coloring agents, antioxidants, vegetable proteins, egg whites, egg yolks, various egg products, vegetable cream, flavorings, seasonings such as almond powder, pH adjusters, food preservatives, fruits, fruit juices, and spices. These auxiliary ingredients may be used alone or in combination of two or more.

[0020] The sweetness of the sauce at 20°C is preferably in the range of 28 to 60, more preferably in the range of 35 to 60, more preferably in the range of 35 to 55, and even more preferably in the range of 38 to 55. When the sweetness is in the above range, the taste of the frozen dessert of the present invention is improved.

[0021] The frozen dessert layer is formed on one side of the oil-and-fat composition layer, and the sauce layer is formed on the other side of the oil-and-fat-containing layer. Preferably, the frozen dessert layer is formed in contact with one side of the oil-and-fat composition layer, and the sauce layer is formed in contact with the other side of the oil-and-fat composition layer.

[0022] The density of the frozen dessert layer is lower than that of the sauce layer. If the density of the frozen dessert layer is higher than that of the sauce layer, the frozen dessert will not have a good appearance and the flavor of the sauce will not be felt until the end of the meal.

[0023] The volume ratio of the frozen dessert layer to the sauce layer is preferably in the range of 3:1 to 12:1, more preferably 4:1 to 11:1. When the volume ratio is in the above range, the taste of the sauce can be more easily felt until the frozen dessert is finished.

[0024] <Oil composition layer> The frozen dessert of the present invention comprises an oil / fat composition layer. The oil / fat composition constituting the oil / fat composition layer contains edible oil / fat. The edible oil / fat is a typical edible oil / fat used in the food industry. Examples of the edible oil / fat include vegetable oils such as rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, perilla oil, linseed oil, evening primrose oil, palm oil, shea butter, sal fat, cacao butter, coconut oil, palm kernel oil, and palm olein; animal oils such as lard, beef tallow, chicken oil, milk fat, and fish oil; and synthetic oils such as medium-chain fatty acid triglycerides. Furthermore, processed oils obtained by subjecting the vegetable oils, animal oils, and synthetic oils to at least one of deep hydrogenation, fractionation, and interesterification may also be used. These oils and fats may be used alone or in combination. Among these, the edible oils and fats preferably include at least one of rapeseed oil and highly hydrogenated palm oil.

[0025] In addition to the edible oils and fats, the oil and fat composition may contain one or more of the following: water, salt, emulsifiers other than monoglycerin fatty acid esters and sucrose fatty acid esters such as lecithin, salts such as phosphates and organic acid salts, proteins such as milk proteins such as caseins, soybean proteins, egg whites and wheat proteins, amino acids, sugars, starch, modified starch, thickening polysaccharides, dietary fiber, flavorings, pigments such as carotene, antioxidants, etc.

[0026] The saturated fatty acid content of the fatty acids constituting the oil and fat contained in the oil and fat composition layer is preferably in the range of 35 to 65% by mass, more preferably in the range of 45 to 65% by mass, and even more preferably in the range of 50 to 65% by mass. When the saturated fatty acid content is in the above range, the oil and fat composition layer tends to flow and spread appropriately when placed on the frozen dessert layer.

[0027] The solid fat content (SFC) of the fat or oil contained in the fat or oil composition layer at 25° C. to 30° C. is preferably in the range of 10 to 55%, more preferably in the range of 13 to 53% by mass, and even more preferably in the range of 15% by mass or more and less than 53% by mass. When the SFC is in the above range, the fat or oil composition layer tends to flow and spread appropriately when placed on the frozen dessert layer.

[0028] The thickness of the oil or fat composition layer is preferably in the range of more than 0 mm and not more than 4.0 mm. When the thickness is in the above range, the oil or fat composition layer can be easily broken with a spoon, and mixing of the frozen dessert layer with a sauce layer, which will be described later, is suppressed.

[0029] <Frozen dessert manufacturing method> The method for producing frozen desserts of the present invention includes a frozen dessert layer forming step in which frozen dessert ingredients are filled into a container, an oil and fat composition layer forming step in which the oil and fat composition is placed on one side of the frozen dessert layer and then solidified, a sauce layer forming step in which a sauce ingredient is placed on the side of the oil and fat composition layer opposite the side on which the frozen dessert layer is placed, and a cooling and solidifying step in which the frozen dessert layer, the oil and fat composition layer, and the sauce layer are cooled and solidified. [Example]

[0030] The present invention will be described in more detail below based on examples, but the present invention is not limited to these examples.

[0031] [Experimental Examples 1-12] (First ice cream production) The ingredients, consisting of 8.0 g of butter, 8.0 g of skim milk powder, 15.0 g of sugar, 8.0 g of starch syrup, 0.5 g of emulsion stabilizer, 0.5 g of flavoring, and 60.0 g of water, were mixed and dissolved, and the resulting aqueous solution was then emulsified in a homogenizer. The resulting emulsion was sterilized and cooled to obtain immature ice cream. The immature ice cream was aged at 5°C or below, and further stirred and cooled in a freezer, and the resulting ice cream was filled into cups.

[0032] (Sauce production) Ingredients consisting of 19.00 g of glucose, 5.00 g of sorbitol, 39.00 g of starch syrup, 10.55 g of powdered starch syrup, 10.65 g of powdered maltose, and 15.80 g of water were mixed, then dissolved and sterilized, and cooled to 10°C or less, and the resulting sauce was filled into cups. The density of the ice cream was smaller than that of the sauce.

[0033] The ice cream and sauce were layered in the volume ratio shown in Table 1. Three panelists ate each frozen dessert having a layered structure and evaluated the taste of each frozen dessert according to the following evaluation criteria. -Evaluation criteria for the taste of frozen desserts- A: I could clearly taste the ice cream and sauce until I finished eating the frozen dessert. B: I could taste the ice cream and sauce until I finished the frozen dessert. C: I could only taste the ice cream or sauce.

[0034] [Table 1]

[0035] [Experimental Examples 13-18] A base was prepared by mixing 22% by mass of sugar, 22% by mass of galactose, 55% by mass of cocoa butter and / or cocoa butter substitute, and 1% by mass of an emulsifier and stirring. Each fat and oil composition was prepared by mixing the base with rapeseed oil or highly hydrogenated palm oil (RHPL). The saturated fatty acid content of the fatty acids constituting the oil contained in each oil composition was calculated. The results are shown in Table 2.

[0036] Each oil or fat composition was syringe-filled into ice cream filled in a cup rotated at 93 Hz, and the spreading of each oil or fat composition layer due to centrifugal force under the conditions shown in Table 2 was visually confirmed to be good. After 1 minute, each cup was tilted, and the flow of each oil or fat composition layer was visually confirmed and evaluated according to the following evaluation criteria. The results are shown in Table 2.

[0037] -Evaluation criteria for flow condition- A: The oil composition layer did not flow. B: The oil composition layer flowed slightly. C: The oil and fat composition layer flowed.

[0038] The SFC of each oil and fat composition at 25° C. and 30° C. was measured according to the AOCS Official Method (NMR method). The results are shown in Table 2.

[0039] [Table 2]

[0040] [Experimental Examples 19-23] Experimental Example 13 The base-only oil and fat compositions were mixed and stirred to prepare each chocolate-containing oil and fat composition with the thickness shown in Table 3. Each chocolate-containing oil and fat composition was cut into a cup size using a ring mold and placed on top of the ice cream filled in the cup, and three panelists evaluated the spoonability of each chocolate-containing oil and fat composition according to the following evaluation criteria. The results are shown in Table 3.

[0041] -Spoon Street's evaluation criteria- A: It broke easily without applying much force. B: It broke without applying much force. C: It broke when a strong force was applied.

[0042] [Table 3]

[0043] [Experimental Examples 24-30] Each sauce was prepared with the composition shown in Table 4, and the viscosity, consistency of the sauce, and sweetness were measured or evaluated. The compositions in Table 4 are in mass %. The results are shown in Table 4.

[0044] <Viscosity> Each sauce was placed in a measuring container (a cylindrical glass container with a height of 120 mm and a diameter of 50 mm) and stored in a freezer. When measuring the viscosity, the sauce was taken into a prefabricated refrigerator and heated to -18°C or -10°C. The viscosity was measured using a B-type viscometer (Viscometer Model BL, manufactured by Toki Sangyo Co. Ltd.) after stirring for 1 minute at 6 rpm with a No. 4 rotor and after stirring for 1 minute at 12 rpm with a No. 3 rotor. Viscosities of 10,000 cP or higher were measured using the No. 4 rotor, and those below 10,000 cP were measured using the No. 3 rotor.

[0045] <Source entanglement> 22g of each sauce was poured into the cream, and the sauce was scooped out to the last drop with a spoon. Three panelists checked the condition of each sauce and evaluated it according to the following criteria. A: The sauce dripped well. B: The sauce dripped, but I was able to eat it without spilling it. C: The sauce dripped and it was difficult to eat.

[0046] <Sweetness> Using the sweetness of glucose (70), starch syrup (40), powdered starch syrup (26), powdered maltose (40), sorbitol (60), and maltitol (80) (https: / / seitokogyokai.com / knowledge / class / , https: / / sugar.alic.go.jp / japan / fromalic / fa_0707c.htm#:~:text=%E3%83%9E The sweetness of each sauce was calculated (see Table 1).

[0047] [Table 4]

[0048] [Experimental Example 31] (Second ice cream production) A second ice cream with a specific gravity of 1.1 was produced in the same manner as the first ice cream, except that OR was not used. The second ice cream and soybean oil with a specific gravity of 0.92 were layered in a volume ratio of 4:1 to produce a frozen dessert. The soybean oil used as the oil and fat composition layer and sauce layer was soft even when frozen, but not fluid. The second ice cream was hard and could not be passed through with a spoon.

[0049] The results of Experimental Example 31 revealed that the density of the frozen dessert layer must be lower than the density of the sauce layer.

Claims

1. A frozen dessert having a layered structure filled in a container, The ice cream confectionery product has a frozen dessert layer, an oil and fat composition layer, and a sauce layer, the frozen dessert layer is formed in contact with one side of the oil and fat composition layer, and the sauce layer is formed in contact with another side of the oil and fat composition layer; The density of the frozen dessert layer is lower than the density of the sauce layer, The frozen dessert is characterized in that the volume ratio of the frozen dessert layer to the sauce layer is in the range of 3:1 to 12:

1.

2. A frozen dessert as described in claim 1, characterized in that the sauce layer contains at least one selected from the group consisting of monosaccharides, sugar alcohols, corn syrup, powdered syrup, maltodextrin, and dextrin.

3. 2. The frozen dessert according to claim 1, wherein the viscosity of the sauce constituting the sauce layer at -18°C is in the range of 3,500 to 66,000 cP.

4. 2. The frozen dessert according to claim 1, wherein the saturated fatty acid content of the fatty acids constituting the oil and fat contained in the oil and fat composition layer is in the range of 35 to 65% by mass.

5. 2. The frozen dessert according to claim 1, wherein the solid fat content of the fat contained in the fat composition layer at 25°C to 30°C is in the range of 10 to 55%.

6. The frozen dessert according to claim 1, wherein the thickness of the oil and fat composition layer is in the range of more than 0 mm and not more than 4.0 mm.

7. A method for producing frozen desserts, A frozen dessert layer forming step in which frozen dessert ingredients are filled into a container; an oil-and-fat composition layer forming step in which an oil-and-fat composition is placed in contact with one side of the frozen dessert layer and then solidified; A sauce layer forming step in which a sauce raw material is placed in contact with the oil / fat composition layer on the side opposite to the side on which the frozen dessert layer is placed; The method includes a cooling and solidifying step in which the frozen dessert layer, the oil and fat composition layer, and the sauce layer are cooled and solidified, The density of the frozen dessert layer is lower than the density of the sauce layer, The method for producing a frozen dessert is characterized in that the volume ratio of the frozen dessert layer to the sauce layer is in the range of 3:1 to 12:

1.

8. A method for producing a frozen dessert as described in claim 7, characterized in that the sauce layer contains at least one selected from the group consisting of monosaccharides, sugar alcohols, corn syrup, powdered syrup, maltodextrin, and dextrin.

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