Frozen dessert, liquid composition for frozen dessert, and method for producing frozen dessert

Abstract

To provide a frozen dessert that can be eaten just after taken out of a freezer, and a method for producing the same.SOLUTION: A frozen dessert has a tissue with an overrun of more than 0%, the tissue including betaine. A method for producing a frozen dessert includes preparing a liquid composition for frozen dessert including betaine, freezing the liquid composition for frozen dessert so that the liquid composition for frozen dessert has its overrun to be more than 0% after freezing, to give a frozen product, and then molding the frozen product.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to frozen desserts, liquid compositions for frozen desserts, and methods for producing frozen desserts.

Background Art

[0002] Generally, frozen desserts are produced by preparing a raw material liquid, freezing the raw material liquid, shaping the obtained partially frozen product into the shape of a frozen dessert, and further cooling and hardening it. When the frozen dessert is a slush, ice particles are mixed into the raw material liquid or the partially frozen product. Such frozen desserts may be hard and difficult to eat immediately after being taken out of the freezer. For example, in the case where the frozen dessert is filled in a cup, the pouring property may be poor immediately after being taken out of the freezer. Also, in the case of a bar form with a stick inserted, it may be hard and difficult to bite immediately after being taken out of the freezer. In such cases, after taking it out of the freezer, one has to wait until the temperature rises and it becomes soft. Therefore, there is a demand from consumers for frozen desserts that can be eaten as soon as possible after being taken out of the freezer.

[0003] Patent Document 1 describes a method for producing ice cream with good pouring property and soft texture, in which the milk raw material is desalted and then an enzyme is added to decompose lactose. Patent Document 2 describes a method having a step of obtaining a plurality of types of partially frozen compositions, a step of mixing the plurality of types of partially frozen compositions, and a step of collectively freezing the mixed partially frozen compositions. Patent Document 3 describes ice cream with a soft texture by blending glucose. Patent Document 4 describes ice cream with a soft texture by blending glucose and glycerin. Patent Document 5 describes ice cream with a reduced hardness by blending 1% by weight or more of dextrin having an average molecular weight of 450 or less. Patent Document 6 describes a technique for improving the spoonability by mixing ice pieces into the frozen dessert base material and adjusting the size of the ice pieces. On the other hand, Patent Document 7 describes a liquid composition for frozen desserts containing palatinose and a predetermined amount of dextrin or dextrin and water-soluble dietary fiber. It also describes the incorporation of betaine into this liquid composition for frozen desserts. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] International Publication No. 2011 / 077739 [Patent Document 2] Japanese Patent Publication No. 2015-128423 [Patent Document 3] Japanese Patent Application Publication No. 56-23850 [Patent Document 4] Japanese Patent Application Publication No. 56-23851 [Patent Document 5] Patent No. 3427997 [Patent Document 6] Japanese Patent Publication No. 2000-316481 [Patent Document 7] International Publication No. 2019 / 168002 [Overview of the Initiative] [Problems that the invention aims to solve]

[0005] However, implementing the technologies described in Patent Document 1 and Patent Document 2 requires new equipment, so the technologies in Patent Document 1 and Patent Document 2 cannot meet the need to reduce capital investment. Methods such as those described in Patent Documents 3 and 4, which involve incorporating specific sweetening ingredients to soften the texture of frozen desserts, result in the taste of the dessert being affected by these ingredients. From a product design perspective, this becomes a constraint in determining the taste of the frozen dessert. When dextrin is incorporated, as in Patent Document 5, the solid content of the frozen dessert liquid tends to increase due to the large amount of dextrin used. A higher solid content in the liquid increases its viscosity, which makes sterilization and other processes difficult. To lower the solid content of the liquid, the milk and fat content must be reduced, which also restricts the flavor. In other words, the technology in Patent Document 5 also becomes a constraint in determining the taste of the frozen dessert from a product design perspective. The method of mixing ice chips into a frozen dessert base and adjusting the size of the ice chips, as described in Patent Document 6, is only effective because it involves the ice chips themselves, not the frozen dessert base. Therefore, it is not sufficient in terms of softening the frozen dessert, and a softer frozen dessert is desired. On the other hand, the liquid composition for frozen desserts described in Patent Document 7 is intended to be consumed by freezing it at home and then thawing it while drawing it out of the container, or by freezing a sherbet-like beverage filled in a flexible container and then kneading it before drinking (see paragraph

[0004] of Patent Document 7). In other words, since the liquid composition for frozen desserts described in Patent Document 7 is frozen while filled in a container such as a pouch, the frozen product can be described as an ice slurry that does not have overrun, and is different from typical frozen desserts. Furthermore, Patent Document 7 does not disclose any effects of incorporating betaine.

[0006] The present invention aims to provide a frozen dessert that can be consumed quickly after being removed from the freezer, as well as a liquid composition for frozen desserts and a method for producing frozen desserts that can be consumed quickly after being removed from the freezer. [Means for solving the problem]

[0007] [1] Includes organizations with overruns exceeding 0%, A frozen dessert containing betaine. [2] A frozen dessert of [1] wherein the betaine is trimethylglycine. [3] A frozen dessert of the same type as [1] or [2], further comprising an emulsifier. [4] A frozen dessert comprising at least one emulsifier selected from the group consisting of sucrose fatty acid esters and glycerin fatty acid esters. [3] [5] Any of the frozen desserts [1] to [4], wherein the frozen dessert is shaved ice. [6] A liquid composition for frozen desserts comprising tissue having an overrun of more than 0%, A liquid composition for frozen desserts containing betaine. [7] A liquid composition for frozen desserts, wherein the betaine is trimethylglycine [6]. [8] A liquid composition for frozen desserts according to [6] or [7], further comprising an emulsifier. [9] A liquid composition for frozen desserts comprising at least one emulsifier selected from the group consisting of sucrose fatty acid esters and glycerin fatty acid esters. [8]

[10] A liquid composition for frozen desserts, wherein the frozen dessert is slushy. [6] to [9] Prepare one of the following liquid compositions for frozen desserts:

[11] , [6], or [9]. A method for producing a frozen dessert, comprising freezing the aforementioned liquid composition for frozen desserts while allowing it to overrun. Prepare the liquid composition for frozen desserts

[12]

[10] , The liquid composition for frozen desserts and ice granules are mixed together. A method for producing a frozen dessert, comprising freezing the liquid composition for frozen desserts, which has been mixed with the ice particles, while allowing it to overrun. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a frozen dessert that can be eaten quickly after being removed from the freezer, as well as a liquid composition for frozen desserts and a method for producing frozen desserts that can be eaten quickly after being removed from the freezer. [Brief explanation of the drawing]

[0009] [Figure 1] This is a schematic diagram illustrating a method for measuring the hardness of frozen desserts. [Figure 2] This is an example of a graph showing the measurement results of the hardness of frozen desserts. [Figure 3]It is a schematic diagram for explaining a method of measuring the temperature of frozen desserts after taking them out of a freezer.

Embodiments for Carrying Out the Invention

[0010] In this specification, the following definitions apply. The frozen desserts in the present invention refer to those classified as general "frozen desserts". Specifically, they include ice creams (ice cream, ice milk, lacto ice) and ice confections. Ice creams refer to those obtained by processing foods made from milk or milk as a raw material, or freezing those with milk as the main raw material, and containing 3.0% by mass or more of milk solids. In this case, it may not include fermented milk. Ice creams are classified into three types: ice cream, ice milk, and lacto ice, depending on the amount of milk solids and milk fat contained. On the other hand, those with less than 3.0% by mass of milk solids are not ice creams, but are defined as ice confections according to the Ministry of Health, Labour and Welfare Notification "Standards for Foods, Additives, etc." based on the Food Hygiene Law. Note that "mizore" described later is also included in frozen desserts.

[0011] The "raw material liquid" is a liquid at the stage before forming frozen desserts and contains some or all of various components formulated in frozen desserts. Hereinafter, the raw material liquid before freezing may be expressed as the "liquid composition for frozen desserts". The "structure" is the frozen raw material liquid. The "mizore" is a frozen dessert in a state where the structure and ice grains are mixed. Examples of the state where the structure and ice grains are mixed include, for example, a mode in which the structure forms a continuous phase and the ice grains form a dispersed phase therein. Mizore may be an ice confection or an ice cream (ice cream, ice milk, lacto ice).

[0012] "Overrun" is an index indicating the ratio of air contained in the structure, and is the value of the percentage of the air capacity contained to the capacity before containing air (the capacity of the raw material liquid). For example, a structure with an overrun of 100% contains the same volume of air as before containing air. "Freezing" refers to the process of increasing ice crystals while stirring at a low temperature. "Partially frozen material" refers to a substance that contains ice crystals and retains its fluidity. Generally, freezing a raw material liquid results in a partially frozen material. "Hardening" refers to a state where water freezes and loses its fluidity. "To harden" or "to cause to harden" means to bring something to such a hardened state, for example, by cooling it to -30 to -35°C. Generally, when a partially frozen material "hardens," it forms a structure. Unless otherwise specified, the "freezing point" is the temperature at which the temperature of a liquid sample does not decrease due to the exothermic reaction that occurs when the liquid turns into a solid (the freezing point), measured over time while the sample temperature is cooled at an ambient temperature of -25°C. The fat content (by mass) is measured using the Reese-Gottlieb method. Solids are components other than water. The solids content (by mass) is calculated from the water content (by mass) of the raw materials (calculation formula: 100 - water content (by mass) = solids content). Unless otherwise specified, a numerical range represented by "~" means a range where the numbers before and after the "~" are the lower and upper limits, respectively.

[0013] The average diameter of bubbles in the tissue is the median diameter of 100 bubbles obtained from optical microscope images. The median diameter of the bubbles is determined by placing the frozen dessert in a -15°C freezer, taking microscopic images of the tissue using an optical microscope that has been temperature-controlled at -15°C, and measuring the diameter of 100 bubbles (in μm) by image processing analysis of these microscopic images. The average particle size of ice crystals in the tissue is the median diameter of the equivalent circular diameter of 100 ice crystals obtained from optical microscope images. The median diameter of the equivalent circular diameter of ice crystals is determined by placing the frozen dessert in a -15°C freezer, taking microscopic images of the tissue using an optical microscope that has been temperature-controlled at -15°C, measuring the area of ​​each of the 100 ice crystals through image processing analysis of these microscopic images, and then calculating the diameter of the cross-section (equivalent circular diameter) when the ice crystal is considered to be a sphere, based on these area values. The average particle size of ice particles is the median diameter of the equivalent circular diameter of 100 ice particles obtained from optical microscope images. It is measured using the same method as the average particle size of ice crystals.

[0014] For microscopic observation and imaging, the optical microscope and image processing system can be, for example, the KH-7700 manufactured by Hirasawa Co., Ltd., the low-temperature environment box for imaging can be, for example, the AXLL-900 low-temperature glove box manufactured by Hirasawa Co., Ltd., and the objective lens can be, for example, the MX(G)-10C (350x) manufactured by HIROX Co., Ltd. A -15°C environment is preferable for microscopic observation and imaging.

[0015] Hardness is measured using a texture analyzer equipped with a cylindrical stainless steel measuring jig with a diameter of 4 mm. The TA-XT Plus texture analyzer manufactured by Eiko Seiki Co., Ltd. is used. Referring to Figure 1, the method for measuring the hardness of frozen desserts will be explained in more detail. For measuring hardness, a cup of frozen dessert 10 is prepared in advance by filling a cup 14 with frozen dessert 12, and this cup of frozen dessert 10 is used for measurement. As shown in Figure 1, a cup of frozen dessert 10 is placed on a measuring platform 22, and a measuring jig 24 (4 mm diameter cylindrical, made of stainless steel), connected to a texture analyzer (not shown), is lowered from above the cup of frozen dessert 10 downwards at a speed of 1 mm / second. At this time, the penetration depth D of the measuring jig 24 (penetration depth from the surface of the frozen dessert 12) and the hardness (strength of rebound) at that penetration depth D are measured. In the following, the hardness value measured at a specific puncture depth D (for example, D=4mm) may be referred to as "measured hardness."

[0016] Figure 2 is an example of a graph showing the results of hardness measurement. In the graph in Figure 2, the vertical axis represents hardness (g), and the horizontal axis represents the penetration depth D (mm) of the measuring jig. In the example in Figure 2, the measurement was stopped when the penetration depth D exceeded 4 mm. As shown in Figure 2, the hardness tends to increase as the penetration depth D increases. In the graph in Figure 2, the dotted line shows the relationship between specific penetration depths D (D=3mm and D=4mm) and the measured hardness corresponding to these penetration depths D. Specifically, in Figure 2, the measured hardness at a penetration depth of 3mm is 2326g, and the measured hardness at a penetration depth of 4mm is 3118g.

[0017] [Frozen dessert] A frozen dessert according to one aspect of the present invention (hereinafter also referred to as "this frozen dessert") contains a structure with an overrun of more than 0%. The structure will be described in detail later. This frozen dessert may be any of the following: frozen dessert, ice cream, ice milk, or lacto ice.

[0018] A preferred embodiment of this frozen dessert is slush. Among frozen desserts, slush is the one that best benefits from the effects of this invention. Mizore contains ice particles in addition to its texture. These ice particles are different from the ice crystals that crystallize and form in the freezer in typical frozen desserts. Ice crystals are formed when water in the raw material liquid freezes, while ice particles are mixed into the raw material liquid from an external source. Therefore, mizore can also be described as a frozen dessert that contains ice particles other than ice crystals.

[0019] Shaved ice can be produced, for example, by preparing a raw material liquid, mixing it with ice crystals to create a raw material mixture, and then freezing this mixture through a freezer. If only the raw material liquid is passed through the freezer without mixing in ice crystals, it will become a general frozen dessert other than shaved ice. Therefore, it is also possible to first produce a general frozen dessert by passing only the raw material liquid through the freezer, and then mix in ice crystals to make shaved ice. In any case, in the case of slush, the structure of the frozen raw material is usually the same as that of a frozen dessert made by passing the raw material directly through a freezer and freezing it, so it can be considered equivalent to a typical frozen dessert. Therefore, slush can be described as a mixture of a typical frozen dessert and ice crystals.

[0020] In general, when preparing slush, ice crystals are often mixed in before the freezing process. This is because the freezing process adds a stirring action, which has the advantage of thoroughly mixing the ice crystals with the tissue. Furthermore, if the raw liquid of the slush contains fat, it is presumed that fat aggregation occurs on the outer surface of the ice crystals after going through the freezing process. This is because, during the freezing process, the sharp edges of the angular ice crystals are thought to break down fat globules, promoting fat aggregation and forming a fat film. Generally, if slush containing fat is frozen for an extremely long period, the ice crystals may enlarge, changing the texture and tissue, but the fat film has the advantage of suppressing such enlargement of ice crystals. In addition, the fat film suppresses the merging of ice crystals during the manufacturing process, thus eliminating manufacturing process problems such as pipe clogging caused by merged ice crystals, and also has the advantage of suppressing the deterioration of texture and tissue caused by merged ice crystals.

[0021] <Organization> The organization includes betaine. The tissue may further contain emulsifiers. The material may further contain other ingredients besides betaine and emulsifiers, as necessary, to the extent that it does not impair the effects of the present invention.

[0022] (Betaine) Betaine is a compound (intramolecular salt) that has positive and negative charges in non-adjacent positions within the same molecule, and the positively charged atom does not have any dissociable hydrogen atoms bonded to it, resulting in the molecule as a whole having no charge. Any betaine that can be used as a food additive is acceptable. Examples of betaine include N-trialkyl substituted amino acids. Examples of N-trialkyl substituted amino acids include monoaminomonocarboxylic acids (neutral amino acids) such as glycine, alanine, leucine, isoleucine, phenylalanine, and valine. The alkyl group in the N-trialkyl substituted amino acid may be linear or branched. The number of carbon atoms in the alkyl group is preferably 1 to 3, and particularly preferably 1. Betaine may be used alone or in combination of two or more types. As for betaine, trimethylglycine is preferred from the standpoint of economy, safety, and availability.

[0023] The betaine content in the tissue should be greater than 0% by mass, but considering its effect in softening frozen desserts, the following amounts are desirable relative to the total mass of the tissue: 0.01% or more, 0.02% or more, 0.04% or more, 0.05% or more, 0.06% or more, 0.08% or more, 0.1% or more, 0.104% or more, 0.11% or more, 0.12% or more, 0.14% or more, 0.15% or more, 0.16% or more, 0.18% or more, and 0.2% by mass. % or more, more than 0.2 mass%, 0.24 mass% or more, 0.25 mass% or more, 0.26 mass% or more, 0.3 mass% or more, 0.32 mass% or more, 0.34 mass% or more, 0.35 mass% or more, 0.36 mass% or more, 0.38 mass% or more, 0 It is preferably .4% by mass or more, 0.416% by mass or more, 0.45% by mass or more, 0.5% by mass or more, 0.55% by mass or more, 0.6% by mass or more, 0.65% by mass or more, 0.7% by mass or more, 0.75% by mass or more, or 0.8% by mass or more. Furthermore, in terms of flavor, the betaine content in the tissue is preferably 5.0% by mass or less, 4.0% by mass or less, 3.0% by mass or less, 2.0% by mass or less, less than 2.0% by mass, 1.8% by mass or less, 1.6% by mass or less, 1.4% by mass or less, 1.2% by mass or less, or 1.0% by mass or less, relative to the total mass of the tissue. The lower and upper limits for the betaine content mentioned above can be combined as appropriate.

[0024] (emulsifier) When imparting overrun to the tissue, it is preferable to include an emulsifier in order to obtain a higher overrun value. It is also preferable to include an emulsifier when the raw material liquid contains fat. As emulsifiers, general emulsifiers used in food can be used, such as sucrose fatty acid esters, glycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, lecithin, saponins, and sodium caseinate. One type of emulsifier may be used alone, or two or more types may be used in combination.

[0025] As an emulsifier, at least one selected from the group consisting of sucrose fatty acid esters and glycerin fatty acid esters is preferred, with glycerin fatty acid esters being more preferred, as using it in combination with betaine further reduces the hardness of the frozen dessert. At least one selected from the group consisting of sucrose fatty acid esters and glycerol fatty acid esters may be used in combination with other emulsifiers.

[0026] Considering the effect of obtaining a higher overrun value and the effect of making the frozen dessert softer, the emulsifier content is preferably 0.01% by mass or more, 0.03% by mass or more, 0.05% by mass or more, 0.06% by mass or more, 0.08% by mass or more, 0.1% by mass or more, 0.12% by mass or more, 0.14% by mass or more, 0.16% by mass or more, 0.18% by mass or more, or 0.2% by mass or more, relative to the total mass of the tissue. Furthermore, in terms of flavor, the emulsifier content in the tissue is preferably 1.50% by mass or less, 1.00% 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, 0.45% by mass or less, 0.40% by mass or less, 0.35% by mass or less, 0.30% by mass or less, or 0.25% by mass or less, relative to the total mass of the tissue. The lower and upper limits for the emulsifier content mentioned above can be combined as appropriate.

[0027] (Other ingredients) Other ingredients include, for example, sweeteners, milk ingredients, egg ingredients, stabilizers, vegetable oils, and other additives.

[0028] In this invention, the term "sweetener" refers to an ingredient that imparts sweetness to frozen desserts, and is a concept that includes sugars and other ingredients that impart sweetness. As sweeteners, those known as ingredients for frozen desserts can be used as appropriate. Specific examples include sugars (refined sugar, granulated sugar, brown sugar, black sugar), corn syrup, powdered starch syrup, sugar-mixed isomerized sugar, isomerized sugar, lactose, glucose, maltose, fructose, invert sugar, reduced malt syrup, honey, trehalose, palatinose, D-xylose, and other sugars; sugar alcohols such as xylitol, sorbitol, multilol, and erythritol; and high-intensity sweeteners such as sodium saccharin, cyclamate and its salts, acesulfame potassium, thaumatin, aspartame, sucralose, alitame, neotame, and stevioside contained in stevia extract. Sweeteners may be used individually or in combination of two or more. The amount of sweetener in the raw material liquid is set to achieve the desired sweetness. The sweetener does not have to contain palatinose, but if it does contain palatinose, it is preferable that the palatinose content be less than 6% by mass of the total mass of the tissue, from the standpoint of flavor.

[0029] Examples of dairy components include raw milk, milk, cream, butter, skim milk powder, skim milk concentrate, condensed milk, cheese, whey, whey protein concentrate, and other dairy products. Dairy components may be used individually or in combination of two or more.

[0030] Examples of egg components include egg yolk, egg white, whole egg, sweetened egg, and egg yolk oil. Egg components may be used individually or in combination of two or more. Because egg yolk has emulsifying properties, including egg components can reduce the amount of emulsifiers used. Alternatively, a good emulsified state can be achieved without using emulsifiers at all.

[0031] Examples of stabilizers include gelatin, pectin, sodium carboxymethylcellulose, guar gum, locust bean gum, carrageenan, microcrystalline cellulose, gum arabic, karaya gum, xanthan gum, tara gum, gellan gum, native gellan gum, macrohomopsyl gum, agar, alginic acids (alginic acid, alginate), and soybean polysaccharides. Stabilizers may be used individually or in combination of two or more.

[0032] Examples of vegetable oils include palm oil, palm kernel oil, coconut oil, soybean oil, rapeseed oil, cottonseed oil, corn oil, sunflower oil, olive oil, and sunflower oil. Vegetable oils may be used individually or in combination of two or more types.

[0033] Other additives that can be used include known ingredients in frozen desserts, such as fruit juice, salt, acidulants, flavorings, colorings, alcoholic beverages, defoaming agents, fortifiers, enzymes, antioxidants, seasonings, and other food additives.

[0034] The tissue has an overrun of more than 0%. In other words, the tissue contains air bubbles. The tissue overrun is preferably 2% or more, 4% or more, 6% or more, 8% or more, 10% or more, 12% or more, 14% or more, 16% or more, 18% or more, 20% or more, 22% or more, 24% or more, 26% or more, 28% or more, 30% or more, 32% or more, 34% or more, or 35% or more. If the overrun is above the lower limit, it is easier to obtain a flavor characteristic of a light and refreshing taste. Furthermore, the organizational overrun is preferably 200% or less, 190% or less, 180% or less, 160% or less, 150% or less, 140% or less, 135% or less, 130% or less, 125% or less, 120% or less, 115% or less, 110% or less, 105% or less, 100% or less, 98% or less, 96% or less, 94% or less, 92% or less, 90% or less, 88% or less, 86% or less, 84% or less, 82% or less, 80% or less, 78% or less, 76% or less, 74% or less, 72% or less, 70% or less, 68% or less, 66% or less, 64% or less, 62% or less, 60% or less, 58% or less, 56% or less, 54% or less, 52% or less, 50% or less, 48% or less, 46% or less, or 45% or less. If the overrun is below the aforementioned upper limit, it is easier to obtain flavor characteristics characterized by a rich, full-bodied taste. The above-mentioned lower and upper limits for overrun can be combined as appropriate.

[0035] The average diameter of air bubbles in the tissue is preferably 80 μm or less, more preferably 70 μm or less, even more preferably 60 μm or less, particularly preferably 50 μm or less, and most preferably 40 μm or less. The lower limit of the average diameter of air bubbles is not particularly limited, but for example, it is 2 μm. When the average diameter of air bubbles is below the upper limit, the texture tends to be better.

[0036] Typically, ice crystals are present in the tissue. In the structure, the average particle size of ice crystals is preferably less than 100 μm, more preferably 80 μm or less, even more preferably 70 μm or less, particularly preferably 60 μm or less, and most preferably 50 μm or less. The lower limit of the average particle size of ice crystals is not particularly limited, but for example, it is 1 μm. If the average particle size of ice crystals is below the upper limit, the texture when eaten tends to be better.

[0037] The freezing point of the tissue should not be too high, considering its suitability for stable manufacturing. For example, it should be -2°C or lower, preferably -2.5°C or lower, more preferably -3°C or lower, even more preferably -3.5°C or lower, and particularly preferably -4°C or lower. Note that the freezing point of the tissue is the same as the freezing point of the raw material liquid.

[0038] <Ice particles> Any type of ice particle can be used, but crushed ice, which is made by breaking up large-diameter ice into smaller pieces, is preferable because the size of the ice particles can be easily adjusted. The ice crystals may also be made to contain various components to give them flavor.

[0039] The average particle diameter of ice particles is preferably 0.1 mm (100 μm) or larger, and more preferably 0.2 mm or larger, 0.3 mm or larger, 0.4 mm or larger, 0.5 mm or larger, 0.6 mm or larger, 0.7 mm or larger, 0.8 mm or larger, 0.9 mm or larger, 1.0 mm or larger, or 1.1 mm or larger. The upper limit of the average particle diameter of ice particles is not particularly limited, but for example, it may be 30 mm or less, 25 mm or less, 20 mm or less, 18 mm or less, 16 mm or less, 14 mm or less, 12 mm or less, 10 mm or less, or 8 mm or less.

[0040] Ice particles may have a length of more than 1.0 mm along their longest axis, or less than 1.0 mm along their longest axis, and they may be mixed together. The ice particles may have an average length of 0.06 mm to 1.0 mm along their longest axis, with 80% or more, preferably 90% or more, being in the 0.06 mm to 1.0 mm range; or the average length of the ice particles may have an average length of 0.06 mm to 0.6 mm along their longest axis, with 80% or more, preferably 90% or more, being in the 0.06 mm to 0.6 mm range; or the average length of the ice particles may have an average length of 0.11 mm to 0.6 mm along their longest axis, with 80% or more, preferably 90% or more, being in the 0.11 mm to 0.6 mm range. However, if the emphasis is on making the texture of the ice crystals more noticeable when eating, it is preferable that the length of the ice crystals along their longest axis exceeds 1.0 mm, and more preferably 1.1 mm or more, 1.2 mm or more, 1.3 mm or more, 1.4 mm or more, or 1.5 mm or more. Furthermore, it is preferable that the average length of the ice crystals exceeds 1.0 mm, and even more preferably that 80% or more, and more preferably 90% or more, of the ice crystals exceed 1.0 mm.

[0041] The ice particle content in sleet is an amount greater than 0% by mass relative to the total mass of tissue and ice particles. If the ice particle content is 0% by mass, it will be a regular frozen dessert and not sleet. The ice particle content is preferably 2% or more by mass, 4% or more by mass, 6% or more by mass, 8% or more by mass, 10% or more by mass, 12% or more by mass, 14% or more by mass, 16% or more by mass, 18% or more by mass, 20% or more by mass, 22% or more by mass, 24% or more by mass, 26% or more by mass, 28% or more by mass, 30% or more by mass, 32% or more by mass, 34% or more by mass, 36% or more by mass, 38% or more by mass, 40% or more by mass, 42% or more by mass, 44% or more by mass, 46% or more by mass, or 47% or more by mass, relative to the total mass of tissue and ice particles. In addition, the content of ice grains is less than 100 mass% with respect to the total mass of the tissue and ice grains, 99 mass% or less, 98 mass% or less, 96 mass% or less, 94 mass% or less, 92 mass% or less, 90 mass% or less, 88 mass% or less, 86 mass% or less, 84 mass% or less, 82 mass% or less, 80 mass% or less, 78 mass% or less, Preferably 76% by mass or less, 74% by mass or less, 72% by mass or less, 70% by mass or less, 68% by mass or less, 66% by mass or less, 64% by mass or less, 62% by mass or less, 60% by mass or less, 58% by mass or less, 56% by mass or less, 54% by mass or less, 52% by mass or less, 50% by mass or less, 49% by mass or less, or 48% by mass or less. In particular, when mixing the raw material liquid and ice particles to form a raw material mixture and then freezing it, handling is easier if such a raw material mixture maintains its fluidity. To further facilitate the handling of the raw material mixture, it is preferable that the ice particle content be 70% by mass or less of the total mass of the tissue and ice particles. The lower and upper limits for the ice particle content mentioned above can be combined as appropriate.

[0042] This frozen dessert may be contained in a container. The container for this frozen dessert is preferably a rigid container that does not easily change shape when force is applied, or a flexible container that returns to its original shape when the force is removed, even if it is deformed by force. Examples of such containers include cup-shaped containers, paper boxes, tubes, flexible packaging bags, cans, tubes, etc. A bar may be inserted into this frozen dessert. This frozen dessert is preferably one that is eaten using a spoon or other utensil.

[0043] It is preferable that this frozen confectionery be transported at a temperature low enough that its tissues do not dissolve. The transport temperature for this frozen confectionery is preferably -20°C or lower, more preferably -22°C or lower, even more preferably -23°C or lower, particularly preferably -24°C or lower, and most preferably -25°C or lower.

[0044] [Method of manufacturing frozen desserts] This frozen dessert can be manufactured, for example, by a method comprising the steps of preparing a raw material liquid (liquid composition for frozen desserts) containing betaine (raw material liquid preparation step) and freezing the raw material liquid by mixing in air to impart overrun (freezing step). If the frozen dessert is slushy, perform the ice particle mixing step before or after the freezing step. In the ice particle mixing step, mix the raw material liquid before freezing or the partially frozen material after freezing with ice particles. The ice particle mixing step may be performed before or after the freezing step, but it is preferable to perform it before the freezing step. If the frozen dessert is not slushy, the ice crystal mixing step can be omitted.

[0045] <Raw material liquid preparation process> The raw material liquid (liquid composition for frozen desserts) contains betaine. The raw material liquid may further contain emulsifiers. The raw material liquid may, if necessary, further contain other raw materials other than betaine and emulsifiers, to the extent that it does not impair the effects of the present invention. Betaine, emulsifiers, and other ingredients are the same as those mentioned above. The betaine content relative to the total mass of the raw material liquid is the same as the betaine content relative to the total mass of the tissue. The same applies to the emulsifier content and the content of other raw materials.

[0046] The raw material solution can be prepared by adding raw materials such as betaine to water (or hot water) and mixing. A general mixer can be used for mixing. When using multiple raw materials, specific raw materials may be dissolved separately in water and then mixed together. If the raw materials include both water-soluble and oil-soluble raw materials, an aqueous phase mainly composed of water-soluble raw materials and an oil phase mainly composed of oil-soluble raw materials may be prepared separately and then mixed together. In this case, preliminary homogenization may be performed as needed. The obtained raw material liquid is preferably sterilized. Sterilization can be carried out by conventional methods. Homogenization may be performed before or after sterilization, if necessary. After sterilization, it is cooled to a predetermined temperature. The temperature after cooling is, for example, 3.0 to 5.0°C.

[0047] <Ice particle mixing process> Any device capable of mixing ice particles into the raw liquid can be used for mixing the ice particles. It is preferable to prepare the ice particles using pre-sterilized water as the raw material. In this invention, the raw material liquid mixed with the ice particles may be referred to as the "raw material mixture."

[0048] <Freezing process> The raw material liquid or raw material mixture is frozen with an overrun. To induce overrun freezing, the raw material liquid or raw material mixture is cooled while air is mixed in. Freezing can be carried out using a known freezer. General freezing conditions can be applied. In the freezing process, typically, a partially frozen product with an overrun of more than 0% is obtained, and this partially frozen product is then used for subsequent processes. The cooling temperature in this case is, for example, -4.5 to -5.5°C. Furthermore, the raw material liquid or raw material mixture frozen in the freezing process, the partially frozen product, and the frozen dessert have the same composition by mass. Also, the overrun of the partially frozen product and the overrun of the frozen dessert are the same.

[0049] <Subsequent steps> After the freezing process, an ice particle mixing process may be performed as described above. In this case, the partially frozen material and ice particles are mixed. After the freezing process, or after the subsequent ice particle mixing process, a molding process may be performed to shape the partially frozen product. In the molding process, for example, if it is a frozen dessert in a cup, the partially frozen product is filled into the cup. If it is a frozen dessert in the shape of a bar, the partially frozen product is filled into a mold, and if necessary, a bar made of wood or other material is inserted into the mold. If it is a frozen dessert in a tube, the partially frozen product is filled into the tube material. After the molding process, the partially frozen molded product may be placed in a freezer or similar container and cured at a low temperature (curing process). The curing temperature is, for example, -30 to -35°C. After the molding process or the curing process, if necessary, the molded partially frozen product or the cured partially frozen product may be packaged or sealed in a separate container or packaging material. By the above method, a frozen dessert can be obtained.

[0050] As explained above, this frozen dessert has the advantage of being easier to scoop with a spoon after being removed from the freezer, compared to conventional methods, and can be consumed quickly. Furthermore, this frozen dessert has the advantage of not requiring new equipment compared to conventional technologies, thus meeting the need to reduce capital investment. Furthermore, compared to conventional technologies, this frozen dessert does not require the inclusion of specific sweeteners for the purpose of softening it. Therefore, the taste is not affected by sweeteners, and from a product design perspective, there are no constraints in determining the taste of the frozen dessert. Furthermore, compared to conventional technologies, this frozen dessert does not require the addition of large amounts of dextrin to soften it, thus preventing an increase in the solid content of the raw material liquid, which does not increase its viscosity and thus avoids problems that would make sterilization processes difficult. Moreover, because the solid content of the raw material liquid does not increase, there is no need to reduce the milk or fat content, and the flavor is not restricted. From a product design perspective, this also has the advantage of not imposing constraints on the taste of the frozen dessert. Furthermore, compared to conventional technologies, this frozen dessert has the advantage of being able to be produced as a soft frozen dessert effectively and easily because the softness is achieved through the effect of the frozen dessert base itself. [Examples]

[0051] The present invention will be described in more detail below using examples. However, the present invention is not limited to these examples. "Parts" refers to "parts by mass". "wt%" refers to "mass%". In each of the following examples, commercially available trimethylglycine was used as the betaine. The emulsifiers and defoamers used in each example are as follows: Emulsifier A: Emulsifier mainly composed of propylene glycol fatty acid ester (PG fatty acid ester), HLB value = 5. Emulsifier B: Sucrose fatty acid ester, HLB value = 11, manufactured by Daiichi Kogyo Seiyaku Co., Ltd., "DK Ester-F110". Emulsifier C: Glycerin fatty acid ester, HLB value = 3, manufactured by Taiyo Kagaku Co., Ltd., "Sunsoft No. 118M". Antifoaming agent: Monoglycerin fatty acid ester, HLB value = 6.2, manufactured by Riken Vitamin Co., Ltd., "Poem FB-28".

[0052] <Preliminary Examination> [the purpose] Generally, frozen desserts rise in temperature after being removed from the freezer and left at room temperature. Therefore, a preliminary test was conducted to confirm the temperature change of a frozen dessert after it has been removed from the freezer. Matcha shaved ice was used as the frozen dessert for this test.

[0053] [Sample preparation] The sleet shown in Table 1, "Formula calculated with sleet as 100," was prepared using the following procedure. First, the raw material solution was prepared under the same conditions as in Test Example 1 described below, according to the "Formulation calculated with raw material solution as 100" in Table 1. The prepared raw material liquid (5.0°C) and crushed ice (length on the longest axis: 1.5 mm) were mixed in a mass ratio of 53:47, and the mixture was cooled to -4.8°C in a freezer while mixing with air to obtain a partially frozen product. The overrun was set to 30%. The obtained partially frozen product was filled to the brim into 120 mL paper cups at -4.4 to -4.5°C and allowed to harden overnight in a -35°C freezer. After that, the temperature was adjusted in a -21°C freezer.

[0054] [Table 1]

[0055] [Test Method] Figure 3 is a schematic diagram illustrating a method for measuring the temperature of frozen desserts after they have been removed from the freezer. As shown in Figure 3, temperature measurement was performed by removing the cup-packaged frozen dessert 10 from a -21°C freezer and placing it in a room temperature environment (24.3°C, 47% humidity). Immediately afterward, the tip of the measuring probe 26 of a thermometer (manufactured by Sato Keiryoki Seisakusho Co., Ltd., SK-1260 (main unit), SK-S104K (measuring unit / measuring probe)) was inserted into the frozen dessert 12 of the cup-packaged frozen dessert 10. The depth to which the measuring probe 26 was inserted was set so that the temperature measuring part of the measuring probe 26 penetrated to a position approximately 3 mm from the top surface of the frozen dessert 12. The temperature was recorded immediately after insertion of the measuring probe 26 (within a few seconds, 0 min), 1 minute later (1 min), 3 minutes later (3 min), and 5 minutes later (5 min).

[0056] [result] The temperature changes when the sample was left undisturbed in a room temperature environment were as follows. 0 min: -21.0℃ 1 min: -20.9℃ 3 min: -19.0℃ 5 min: -17.5℃ The results of this test revealed that the temperature of the frozen dessert gradually rises after it is removed from the freezer. It is also believed that frozen desserts soften as their temperature rises.

[0057] <Test Example 1> [the purpose] Test Example 1 was conducted to confirm the effect of betaine on the hardness of a frozen dessert. Condensed milk shaved ice was used as the frozen dessert.

[0058] [Sample preparation] Table 2 shows the "Formulas calculated with sleet at 100" for sleet 1-1 to 1-3. Sleet 1-1 to 1-2 are comparative examples, and sleet 1-3 is an example. First, each raw material was dissolved in water according to the "Formulation calculated with raw material liquid as 100" in Table 2, sterilized at 85°C for 10 minutes, and then homogenized in a homogenizer (2nd stage 5 MPa, total pressure 15 MPa). The homogenized raw material liquid was cooled to below 10°C to obtain the raw material liquid. Blank spaces in the table indicate that the component was not included (the same applies below). The raw material liquid and crushed ice (length on the longest axis: 1.5 mm) were mixed at 5.0°C in a mass ratio of 53:47 to obtain the raw material mixture. This mixture was then cooled to -5.0°C using a freezer (Carpigiani Japan Co., Ltd., batch-type freezer SEDL12 / C) with a jacket temperature of -30°C while mixing with air to obtain a partially frozen product. The overrun was set to 30%. The obtained partially frozen product was filled to the brim into 120 mL paper cups at -3.7~-3.8°C (the cups and filling conditions are the same for all examples thereafter), and left to harden overnight in a -35°C freezer. After that, the temperature was adjusted in a -21°C freezer so that the core temperature was -21°C. Furthermore, the overrun does not change before and after filling and curing.

[0059] [Table 2]

[0060] [Hardness measurement] Samples were temperature-adjusted in a -21°C freezer, removed from the freezer, and their hardness was measured using the method described above. Hardness measurements were taken 1 minute (1 min) and 3 minutes (3 min) after removing the samples. The samples were left at room temperature until all measurements were completed (the temperature rose and they slowly softened). In Test Example 1, the room temperature was 23°C. Hardness measurements were performed six times for each sample, and the average value was used. The results are shown in Table 3.

[0061] [Table 3]

[0062] "4mm penetration" refers to the measured hardness at the point when the penetration depth D is 4mm (when the measuring jig has penetrated 4mm). The same applies thereafter. "1 min" and "3 min" refer to the results measured 1 minute and 3 minutes after removing the sample from the -21°C freezer, respectively. The same applies hereafter. "Percentage of hardness relative to 'Sleet 1-1' as 100" refers to the percentage of each measured hardness when the measured hardness of Sleet 1-1 is set to 100%, based on the measured hardness of Sleet 1-1 when the measurement timing is the same (for example, the measured hardness of Sleet 1-1 to 1-3 after 1 minute, and the measured hardness of Sleet 1-1 to 1-3 after 3 minutes).

[0063] [Results and Discussion] Mizore 1-3, which contains betaine in the raw liquid, has a hardness that is about 20-30% lower than Mizore 1-1, making it easier to scoop and eat. On the other hand, Mizore 1-2, which contained a PG fatty acid ester-containing emulsifier instead of betaine, had a hardness that was about 40-50% higher than Mizore 1-1.

[0064] These test results confirmed that adding betaine to the liquid ingredients for frozen desserts reduces the hardness of the dessert, making it easier to scoop and eat. Furthermore, it was confirmed that this effect is achieved whether the dessert is removed from the freezer 1 minute or 3 minutes later.

[0065] <Test Example 2> [the purpose] Test Example 2 was conducted to confirm the effect of betaine on the hardness of frozen desserts. Matcha shaved ice was used as the frozen dessert.

[0066] [Sample preparation] Sleet 2-1 to 2-3, shown in Table 4 under "Formulation calculated with sleet as 100," were prepared using the following procedure. Sleet 2-1 to 2-2 are comparative examples, and sleet 2-3 is an example. In these sleet products, the content of hydrated crystalline glucose was adjusted to control the freezing point. First, the raw material solution was prepared under the same conditions as in Test Example 1, according to the "Formulation calculated with raw material solution at 100" in Table 4. The prepared raw material liquid (5.0°C) and crushed ice (length on the longest axis: 1.5 mm) were mixed in a mass ratio of 53:47. As in Test Example 1, the mixture was cooled to -5.0°C in a freezer while mixing with air to obtain a partially frozen product. The overrun was set to 30%. The obtained partially frozen product was filled into cups at -4.4 to -4.5°C and left to harden overnight in a -35°C freezer. After that, the temperature was adjusted in a -21°C freezer so that the core temperature was -21°C.

[0067] [Table 4]

[0068] [Hardness measurement] Samples were temperature-adjusted in a -21°C freezer, removed from the freezer, and their hardness was measured using the same method as in Test Example 1. In Test Example 2, the room temperature was 24°C. Hardness measurements were performed six times for each sample, and the average value was used. The results are shown in Table 5.

[0069] [Table 5]

[0070] "Percentage of hardness when 'Mizore 2-1' is set to 100" refers to the percentage of each measured hardness when the measured hardness of Mizore 3-1 is set to 100%, among the measured hardnesses measured at the same time.

[0071] [Results and Discussion] Mizore 2-3, which contains betaine in the raw material liquid, had lower hardness, was easier to scoop, and was easier to eat compared to Mizore 2-1. On the other hand, the hardness of Mizore 2-2, which contained a PG fatty acid ester-containing emulsifier instead of betaine, was higher than that of Mizore 2-3.

[0072] As described above, when betaine was added to the raw material liquid, the hardness decreased, similar to Test Example 1. On the other hand, when PG fatty acid ester was added instead of betaine, the hardness was similar to that of the control (sleet 2-1). Generally, when hardness is measured at the same -20°C, a lower freezing point results in lower hardness (because there are fewer ice crystals in the frozen dessert, making it softer). However, Mizore 2-2, which contains PG fatty acid ester, had a higher hardness than Mizore 2-1 despite having a lower freezing point. On the other hand, Mizore 2-3, which contains betaine, had a lower hardness than Mizore 2-2 despite having a higher freezing point. Thus, since Mizore 2-3 showed a decrease in hardness despite being at a disadvantage in terms of its higher freezing point, it was found that the effect of betaine is very superior. These test results revealed that when betaine is added to the liquid ingredients for frozen desserts, the hardness is significantly reduced, resulting in a frozen dessert that is easy to scoop and eat.

[0073] <Test Example 3> [the purpose] Test Example 3 was conducted to confirm the effect of betaine content on the hardness of frozen desserts. Condensed milk shaved ice was used as the frozen dessert.

[0074] [Sample preparation] Sleet 3-1 to 3-4 in Table 6, "Formula calculated with sleet as 100," were prepared using the following procedure. Sleet 3-1 is a comparative example, and sleet 3-2 to 3-4 are examples. In these sleet products, the content of hydrated crystalline glucose was adjusted to control the freezing point. First, the raw material solution was prepared under the same conditions as in Test Example 1, according to the "Formulation calculated with raw material solution as 100" in Table 6. The prepared raw material liquid (5.0°C) and crushed ice (length on the longest axis: 1.5 mm) were mixed in a mass ratio of 52:48. As in Test Example 1, the mixture was cooled to -5.0°C in a freezer while mixing with air to obtain a partially frozen product. The overrun was set to 45%. The obtained partially frozen product was filled into cups at -4.4 to -4.5°C and left to harden overnight in a -35°C freezer. After that, the temperature was adjusted in a -21°C freezer so that the core temperature was -21°C.

[0075] [Table 6]

[0076] [Hardness measurement] Samples were temperature-adjusted in a -21°C freezer, removed from the freezer, and their hardness was measured using the same measurement method as in Test Example 1. In Test Example 3, the room temperature was 24°C. Hardness measurements were performed six times for each sample, and the average value was used. The results are shown in Table 7.

[0077] [Table 7]

[0078] "Percentage of hardness when 'Mizore 3-1' is set to 100" refers to the percentage of each measured hardness when the measured hardness of Mizore 3-1 is set to 100%, among the measured hardnesses measured at the same time.

[0079] [Results and Discussion] The hardness of sleet 3-2 to 3-4, which contained betaine in the raw material liquid, was lower than that of sleet 3-1.

[0080] From the above results, the following was found regarding the betaine content of the raw material liquid. (1) If the frozen dessert is taken out of the freezer and 3 minutes have passed (3 min), the hardness reduction effect can be obtained as long as it contains betaine. (2) When the frozen dessert has been taken out of the freezer for 1 minute (1 min), the hardness reduction effect can be obtained to some extent as long as betaine is included, but it is preferable that the betaine is included in an amount exceeding 0.2% by mass in the raw material liquid or in an amount exceeding 0.104% by mass in the entire frozen dessert.

[0081] Furthermore, the following was determined from the above results regarding the betaine content of the raw material liquid. (a) If the frozen dessert is to be eaten a short time (about 3 minutes) after being taken out of the freezer, the effect of softening the frozen dessert can be enjoyed by including more than 0% by mass of betaine in the raw material liquid or by including more than 0% by mass of betaine in the frozen dessert as a whole. (b) If the frozen dessert is to be consumed immediately after being taken out of the freezer (within about 1 minute), it is preferable to have a betaine content in the raw material liquid exceeding 0.2% by mass, or a betaine content in the entire frozen dessert exceeding 0.104% by mass. (c) The betaine content of the raw material liquid is preferably 0.35% by mass or more, and more preferably 0.36% by mass or more. The betaine content of the entire frozen dessert is preferably 0.18% by mass or more, and more preferably 0.19% by mass or more. (d) To more clearly enjoy the effects of betaine, it is preferable to include 0.8% by mass or more of betaine in the raw material liquid, or 0.416% by mass or more in the entire frozen dessert.

[0082] <Test Example 4> [the purpose] Test Example 4 was conducted to identify emulsifiers that can be suitably combined with betaine. Milk shaved ice was used as the frozen dessert.

[0083] [Sample preparation] Sleet 4-1 to 4-4 in Table 8, "Formula calculated with sleet as 100," were prepared using the following procedure. Sleet 4-1 is a comparative example, and sleet 4-2 to 4-4 are examples. In these sleet products, the content of hydrated crystalline glucose was adjusted to control the freezing point. First, the raw material solution was prepared under the same conditions as in Test Example 1, according to the "Formulation calculated with raw material solution at 100" in Table 8. The prepared raw material liquid (5.0°C) and crushed ice (length on the longest axis: 1.5 mm) were mixed in a mass ratio of 53:47. As in Test Example 1, the mixture was cooled to -5.0°C in a freezer while mixing with air to obtain a partially frozen product. The overrun was set to 30%. The obtained partially frozen product was filled into cups at -4.4 to -4.5°C and left to harden overnight in a -35°C freezer. After that, the temperature was adjusted in a -21°C freezer so that the core temperature was -21°C.

[0084] [Table 8]

[0085] [Hardness measurement] Samples were temperature-adjusted in a -21°C freezer, removed from the freezer, and their hardness was measured using the same measurement method as in Test Example 1. In Test Example 4, the room temperature was 24°C. Hardness measurements were performed six times for each sample, and the average value was used. In Test Example 4, the measured hardness of sleet 4-1 at a puncture depth D=4mm exceeded the measurement limit, so the measured hardness at a puncture depth D=3mm was also measured. The results are shown in Table 9.

[0086] [Table 9]

[0087] "3mm penetration" refers to the data at the point when the penetration depth D is 3mm (when the measuring jig has penetrated 3mm). "Percentage of hardness when 'Mizore 4-1' is set to 100" refers to the percentage of each measured hardness when the measured hardness of Mizore 4-1 is set to 100%, among the measured hardnesses measured at the same time.

[0088] [Results and Discussion] Mizore 4-2 to 4-4, which contained betaine in the raw liquid, had lower hardness, easier spooning, and were easier to eat compared to Mizore 4-1. In particular, Mizore 4-3 to 4-4, which contained an emulsifier along with betaine, resulted in lower hardness than Mizore 4-2.

[0089] From the results above, it was found that including an emulsifier along with betaine in the raw material liquid for frozen desserts resulted in a greater reduction in hardness. Furthermore, it was found that sucrose fatty acid esters and / or glycerin fatty acid esters are preferred as emulsifiers in this case, and glycerin fatty acid esters are particularly preferred.

[0090] <Test Example 5> [the purpose] Test Example 5 was conducted, similar to Test Example 4, to identify emulsifiers that can be suitably combined with betaine. Milk shaved ice was used as the frozen dessert.

[0091] [Sample preparation] Sleet 5-1 to 5-3, shown in Table 10 under "Formula calculated with sleet as 100," were prepared using the following procedure. Sleet 5-1 is a comparative example, and sleet 5-2 to 5-3 are examples. In these sleet products, the content of hydrated crystalline glucose was adjusted to control the freezing point. First, the raw material solution was prepared under the same conditions as in Test Example 1, according to the "Formulation calculated with raw material solution at 100" in Table 10. The prepared raw material liquid (5.0°C) and crushed ice (length on the longest axis: 1.5 mm) were mixed in a mass ratio of 52:48. As in Test Example 1, the mixture was cooled to -5.0°C in a freezer while mixing with air to obtain a partially frozen product. The overrun was set to 45%. The obtained partially frozen product was filled into cups at -4.4 to -4.5°C and left to harden overnight in a -35°C freezer. After that, the temperature was adjusted in a -21°C freezer so that the core temperature was -21°C.

[0092] [Table 10]

[0093] [Hardness measurement] Samples were temperature-adjusted in a -21°C freezer, removed from the freezer, and their hardness was measured using the same method as in Test Example 1. In Test Example 5, the room temperature was 24°C. Hardness measurements were performed six times for each sample, and the average value was used. The results are shown in Table 11.

[0094] [Table 11]

[0095] "Percentage of hardness when 'Mizore 5-1' is set to 100" indicates the percentage of each measured hardness when the measured hardness of Mizore 5-1 is set to 100%, among the measured hardnesses measured at the same time. "Percentage of hardness when 'Mizore 5-2' is set to 100" indicates the percentage of each measured hardness when the measured hardness of Mizore 5-2 is set to 100%, among the measured hardnesses measured at the same time.

[0096] [Results and Discussion] A similar trend to that observed in Test Example 4 was seen in Test Example 5. Specifically, Mizore 5-2 to 5-3, which contained betaine in the raw material liquid, had lower hardness and were easier to eat compared to Mizore 5-1. In particular, Mizore 5-3, which contained emulsifier C (glycerin fatty acid ester) along with betaine, resulted in lower hardness than Mizore 5-2.

[0097] From the results above, it was found that even in the case of milk slush, including an emulsifier along with betaine in the raw material liquid further enhances the hardness reduction effect. Furthermore, it was found that sucrose fatty acid esters and / or glycerin fatty acid esters are preferred as emulsifiers in this case, and glycerin fatty acid esters are particularly preferred.

[0098] <Test Example 6> [the purpose] Test Example 6 was conducted to confirm the effect of betaine on the hardness of frozen desserts other than slush. Ice cream (hereinafter also simply referred to as "ice") was used as the frozen dessert.

[0099] [Sample preparation] Ice 6-1 to 6-2, with the compositions shown in Table 12, were prepared using the following procedure. Ice 6-1 is a comparative example, and Ice 6-2 is an example. First, the raw material solution was prepared under the same conditions as in Test Example 1, according to the formulation shown in Table 12. The prepared raw material solution was cooled to -5.0°C in a freezer while mixing with air, as in Test Example 1, to obtain a partially frozen product. The overrun was set to 45%. The obtained partially frozen material was filled into cups at -4.4 to -4.5°C and stored in a -35°C freezer for two weeks to harden. After that, the temperature was adjusted in a -21°C freezer so that the core temperature was -21°C.

[0100] [Table 12]

[0101] [Hardness measurement] Samples were temperature-adjusted in a -21°C freezer, removed from the freezer, and their hardness was measured using the same measurement method as in Test Example 1. In Test Example 6, the room temperature was 24°C. Hardness measurements were performed six times for each sample, and the average value was used. The results are shown in Table 13.

[0102] [Table 13]

[0103] "Percentage of hardness relative to 'Ice 6-1' (set as 100%)" refers to the percentage of each measured hardness when the measured hardness of Ice 6-1 is set to 100%, among the measured hardness values ​​measured at the same time.

[0104] [Results and Discussion] The same trend was observed in the case of ice cream as in the case of slush. Specifically, Ice Cream 6-2, which contained betaine in the raw material liquid, was less hard, easier to scoop, and easier to eat compared to Ice Cream 6-1. [Industrial applicability]

[0105] According to the present invention, it is possible to provide a frozen dessert that can be eaten quickly after being removed from the freezer, as well as a liquid composition for frozen desserts and a method for producing frozen desserts that can be eaten quickly after being removed from the freezer. While this invention is particularly suitable for "mizore" (shaved ice), it can be broadly applied to frozen desserts in general. [Explanation of Symbols]

[0106] 10...Cup-packaged frozen dessert, 12...Frozen dessert, 14...Cup, 22...Measuring stand, 24...Measuring jig, 26...Thermometer probe

Claims

1. Includes organizations with an overrun of more than 0%, A frozen dessert containing trimethylglycine in the aforementioned tissue.

2. The frozen dessert according to claim 1, further comprising an emulsifier in the aforementioned structure.

3. The frozen dessert according to claim 2, comprising at least one emulsifier selected from the group consisting of sucrose fatty acid esters and glycerin fatty acid esters.

4. The frozen dessert according to any one of claims 1 to 3, wherein the frozen dessert is shaved ice.

5. A liquid composition for frozen desserts containing tissue having an overrun of more than 0%, A liquid composition for frozen desserts containing trimethylglycine.

6. The liquid composition for frozen desserts according to claim 5, further comprising an emulsifier.

7. The liquid composition for frozen desserts according to claim 6, wherein the emulsifier comprises at least one selected from the group consisting of sucrose fatty acid esters and glycerin fatty acid esters.

8. The liquid composition for frozen dessert according to any one of claims 5 to 7, wherein the frozen dessert is slushy.

9. Prepare a liquid composition for frozen dessert according to any one of claims 5 to 7, A method for producing a frozen dessert, comprising freezing the aforementioned liquid composition for frozen desserts while allowing it to overrun.

10. Prepare the liquid composition for frozen desserts according to claim 8, The liquid composition for frozen desserts and ice granules are mixed together. A method for producing a frozen dessert, comprising freezing the liquid composition for frozen desserts, which has been mixed with the ice particles, while allowing it to overrun.

Images