Cold fruit, and a method to enhance the flavor of cold fruit

Abstract

The objective is to provide a cold dessert with a rich flavor. The above objective can be achieved by a cold dessert containing fat with a length of 0.06 mm to 1.0 mm in an amount that enriches the flavor of the cold dessert.

Description

Technology Field

[0001] The present invention relates to a cold fruit and a method for enriching the flavor of the cold fruit. Background Technology

[0002] Generally, frozen desserts are manufactured by homogenizing, freezing, and freeze-hardening an ice cream mix in which ingredients such as dairy products, sugar, and emulsifiers are mixed. By adding additional ingredients as raw materials for frozen desserts, different textures, flavors, etc., can be imparted. For example, Patent Document 1 describes imparting a smooth texture and a cooling sensation to frozen desserts by adding fine ice pieces. Prior art literature

[0003] Patent Document 1: Japanese Patent Publication No. 2000-316481 The problem to be solved

[0004] To produce a cold dessert with a rich flavor, the amount of fat added can be increased. However, increasing the amount of fat added leads to problems such as a decrease in flavor balance due to increased greasiness. Therefore, the present invention aims to provide a cold dessert with a rich flavor using a small amount of fat compared to conventional methods, without causing an increase in greasiness. means of solving the problem

[0005] Conventional cold desserts contain fat of a size of about a few micrometers (hereinafter referred to as "small fat"). As a result of careful examination, the inventors have discovered that by replacing a portion of the small fat with fat of a larger size, it is possible to produce a cold dessert with a rich flavor using a small amount of fat compared to conventional methods without causing an increase in greasiness.

[0006] The present invention includes the following embodiments.

[0007] [1]

[0008] A cold dessert containing fat having a length of 0.06 mm to 1.0 mm in an amount that enriches the flavor of the cold dessert.

[0009] [2]

[0010] A cold fruit containing 0.5 to 3.0 mass% of fat having a length of 0.06 mm to 1.0 mm, based on the cold fruit.

[0011] [3]

[0012] It includes fat having a length of 0.06 mm to 1.0 mm, and

[0013] A cold fruit in which, in a particle size distribution targeting the entire fat, the ratio of the area of ​​the second peak to the total area of ​​the first peak having a peak top at a position corresponding to a particle size of 0.1 to 10 μm and the second peak having a peak top at a position corresponding to a particle size of 50 to 500 μm is 5 to 55%.

[0014] [4]

[0015] A cold fruit described in any one of [1] to [3], further comprising ice pieces having a length of 0.06 mm to 1.0 mm.

[0016] [5]

[0017] A cold fruit described in any one of [1] to [4], wherein the solid fat content of the above oil is 60 to 70 mass% at -5°C and 45 to 55 mass% at 10°C, based on the above oil.

[0018] [6]

[0019] A cold dessert described in any one of [1] to [5], wherein the above-mentioned fat contains a flavoring agent.

[0020] [7]

[0021] The above-mentioned fat contains a coloring agent, as described in any one of [1] to [6].

[0022] [8]

[0023] A method for enriching the flavor of a cold fruit, comprising including fat having a length of 0.06 mm to 1.0 mm in the cold fruit. Effects of the invention

[0024] According to the present invention, a cold confectionery having a rich flavor can be provided without causing an increase in greasiness. Brief explanation of the drawing

[0025] Figure 1 illustrates the relationship between the solid fat content and temperature of various oils. Figure 2 shows the particle size distribution of an ice sample (heavy oil: 0 mass%). Figure 3 shows the particle size distribution of an ice sample (large oil: 0.5 mass%). Figure 4 shows the particle size distribution of an ice sample (large oil: 1.0 mass%). Figure 5 shows the particle size distribution of an ice sample (large oil: 2.0 mass%). Figure 6 shows the particle size distribution of an ice sample (large oil: 3.0 mass%). Figure 7 shows the particle size distribution of an ice sample (large oil: 5.0 mass%). Specific details for implementing the invention

[0026] Cold Fruit

[0027] One embodiment of the present invention relates to a cold dessert containing a fat having a length of 0.06 mm to 1.0 mm (hereinafter referred to as "fat") in an amount that enriches the flavor of the cold dessert.

[0028] In addition, one embodiment of the present invention relates to a cold fruit containing 0.5 to 3.0 mass% of large fat based on the cold fruit.

[0029] In addition, one embodiment of the present invention relates to a cold fruit comprising a large oil, wherein, in a particle size distribution targeting the entire oil, the ratio of the area of ​​the second peak to the total area of ​​the first peak having a peak top at a position corresponding to a particle size of 0.1 to 10 μm and the second peak having a peak top at a position corresponding to a particle size of 50 to 500 μm is 5 to 55%.

[0030] Simply increasing the amount of soy sauce included in typical cold desserts makes the flavor richer, but causes problems such as increased calories and increased greasiness. On the other hand, by replacing a portion of the soy sauce with large fats, the flavor of the cold dessert can be made richer without causing the above problems.

[0031] In this specification, "cold confectionery" refers to confectionery stored under freezing conditions, such as ice cream and frozen desserts, and does not include confectionery stored at chilled temperatures, such as puddings.

[0032] Ice cream products include ice cream, ice milk, and lacto ice. In this specification, "ice cream products," "ice cream," "ice milk," and "lacto ice" shall comply with the provisions of the "Ordinance on Standards for Ingredients of Milk and Dairy Products, etc." (Ordinance No. 106 of the Ministry of Health, Labour and Welfare dated August 8, 2018).

[0033] Specifically, ice cream products are products made by processing milk or food products made from these raw materials, or by freezing products made from milk as a main raw material, and contain 3.0% or more of milk solids (excluding fermented milk).

[0034] The ice cream has a milk solids content of 15.0% or more and a milk fat content of 8.0% or more.

[0035] Ice milk is one that has a milk solids content of 10.0% or more and a milk fat content of 3.0% or more (excluding ice cream).

[0036] Lacto Ice is a product with a milk solids content of 3.0% or more (excluding ice cream and ice milk).

[0037] The cold fruit of the present invention comprises a fat having a length of 0.06 mm to 1.0 mm. In this specification, the term "length" of the fat refers to the distance between two points on the outer edge of the fat, photographed using a scanning electron microscope, such that the distance between any two points is maximum.

[0038] The length of the oil is 0.06 mm to 1.0 mm, and preferably 0.1 mm to 1.0 mm. By making the length of the oil 0.06 mm or more, the flavor of the cold fruit can be enriched. By making the length of the oil 1.0 mm or less, the cold fruit can avoid becoming greasy and the oil being perceived as a foreign substance.

[0039] The cold fruit contains a large amount of oil to enrich the flavor of the cold fruit.

[0040] In this specification, "flavor" refers to a comprehensive sensation based on aroma, taste, and texture.

[0041] In this specification, "richness" means that the vanilla aroma, milkiness, sweetness, and fattiness are all strong in combination.

[0042] In this specification, "milk sensation" refers to the aroma and taste of milk.

[0043] In this specification, "fatty texture" refers to a creamy texture and the savory taste of fat.

[0044] Whether the flavor of the chilled fruit is rich is determined based on a chilled fruit that does not contain large amounts of fat. Specifically, the standard is a chilled fruit in which the large amount of fat in the chilled fruit containing large amounts, which is the subject of the judgment regarding the richness of flavor, is replaced with an equal amount of small fat.

[0045] Whether the flavor of the chilled fruit is rich is determined by synthesizing sensory evaluations by multiple panelists. Since sensory evaluation is based on human senses, there is a possibility of deviation in results when compared to evaluations using analytical instruments; however, the precision of the evaluation can be improved by increasing the number of panelists, selecting panelists who have received specialized training, and sharing evaluation criteria among the panelists.

[0046] The amount of oil required to enrich the flavor of the chilled fruit varies depending on the raw materials and manufacturing method, but a person skilled in the art can easily determine the appropriate amount without requiring excessive trial and error.

[0047] As for the amount of fat to provide a cold dessert with a rich flavor without causing an increase in greasiness, for example, based on the cold dessert, 0.5 to 3.0 mass%, more preferably 0.5 to 2.0 mass%, and even more preferably 0.5 to 1.0 mass% can be cited.

[0048] The amount of large fats for providing ice cream products with a rich flavor without causing an increase in greasiness may be determined based on the peak area in the particle size distribution of the fats. Specifically, in the particle size distribution of the entire fat, it is preferable that the ratio of the area of ​​the second peak to the total area of ​​the first peak having a peak top at a position corresponding to a particle size of 0.1 to 10 μm and the second peak having a peak top at a position corresponding to a particle size of 50 to 500 μm is 5 to 55%. The first peak corresponds to small fats, and the second peak corresponds to large fats.

[0049] The first peak may be multiple peaks. If the first peak is multiple peaks, the area of ​​the first peak is the sum of the areas of the multiple peaks.

[0050] The second peak may be multiple peaks. If the second peak is multiple peaks, the area of ​​the second peak is the sum of the areas of the multiple peaks.

[0051] The ratio of the area of ​​the second peak to the total area of ​​the first peak and the second peak is more preferably 5 to 40%, and even more preferably 5 to 20%.

[0052] The peak top of the first peak may be at a position corresponding to a particle size of, for example, 1 to 10 μm, 1 to 5 μm, etc.

[0053] The peak top of the second peak may be at a position corresponding to particle sizes such as 50 to 400 μm, 50 to 200 μm, etc.

[0054] The particle size distribution of the fat is measured using a particle size distribution measuring device (e.g., MicroTrack MT3300EX II manufactured by MicroTrack Bell Co., Ltd.). The particle diameters corresponding to the peak tops of the first and second peaks in the particle size distribution do not necessarily correspond to the respective "lengths" of the small fat and large fat measured using a scanning electron microscope. This is due to differences in measurement methods. The peak area in the particle size distribution of the fat serves as an indicator of the relative content of the small fat and large fat.

[0055] As for the length distribution of the fats, for example, it is preferable that at least 90% of the total number of fats having a length of 0.05 mm or more have a length of 0.06 mm to 1.0 mm, and it is more preferable that at least 95% of the total number of fats having a length of 0.05 mm or more have a length of 0.06 mm to 1.0 mm.

[0056] In addition, it is preferable that at least 80% of the total number of fats having a length of 0.05 mm or more have a length of 0.1 mm to 1.0 mm, and it is more preferable that at least 85% of the total number of fats having a length of 0.05 mm or more have a length of 0.1 mm to 1.0 mm.

[0057] Examples of raw materials for large oils include coconut oil, sunflower oil, palm oil, rapeseed oil, cottonseed oil, soybean oil, corn oil, shea oil, cocoa butter, rice bran oil, etc. These oils may be used individually or in combination of two or more types. The raw materials for large oils and small oils may be the same or different.

[0058] There are no specific limitations on the solid fat content (SFC) of the oil, but as the oil, it is more preferable to use an oil in which the SFC is 60 to 70 mass% at -5°C and 45 to 55 mass% at 10°C based on the above oil, and it is even more preferable to use an oil in which the SFC is 65 to 70 mass% at -5°C and 45 to 55 mass% at 10°C. By using such oil, an excellent texture of the oil (e.g., a melting sensation in the mouth) is obtained. The solid fat content at a predetermined temperature can be controlled by appropriately combining various types of oils.

[0059] The oil may contain a flavoring agent. Cold desserts containing a flavoring agent in the oil may impart a stronger flavor compared to cold desserts containing a flavoring agent in a place other than the oil.

[0060] Examples of flavoring agents include flavorings, sweeteners, matcha, fruit extracts, coffee extracts, etc. As for the amount of flavoring agent included in the large oil, examples include 0.001 to 0.5 mass%, 0.005 to 0.1 mass%, 0.01 to 0.05 mass%, etc., based on the cold fruit.

[0061] Large oils may contain food coloring. Cold fruits made with large oils containing food coloring become colored in a colorful pattern, improving the appearance of the fruit.

[0062] The cold fruit may further include ice pieces having a length of 0.06 mm to 1.0 mm (hereinafter referred to as "fine ice pieces"). In this specification, the "length" of an ice piece refers to the distance between two points on the outer edge of an ice piece photographed using an optical microscope, such that the distance between any two points is maximum.

[0063] By including fine ice pieces, the chilled fruit can be imparted a smooth texture and a sense of coolness. If the chilled fruit containing fine ice pieces also contains large amounts of oil, a rich flavor can be significantly felt.

[0064] The length of the fine ice pieces is preferably 0.06 mm to 1.0 mm, and more preferably 0.06 mm to 0.6 mm. By making the length of the fine ice pieces within the above range, a smooth texture and a cooling sensation can be imparted.

[0065] As for the amount of fine ice pieces, for example, based on the cold fruit, 20 to 80 mass%, 30 to 70 mass%, 40 to 60 mass%, etc. can be cited.

[0066] As for the length distribution of the ice pieces, for example, it is preferable that at least 80% of the total number of ice pieces have a length of 0.06 to 1.0 mm, and it is more preferable that at least 90% of the total number of ice pieces have a length of 0.06 to 1.0 mm.

[0067] In addition, it is desirable that at least 80% of the total number of ice pieces have a length of 0.06 to 0.6 mm, and it is more desirable that at least 90% of the total number of ice pieces have a length of 0.06 to 0.6 mm.

[0068] The frozen dessert includes ice cream mix. As for the ice cream mix, the one commonly used in frozen desserts may be used.

[0069] It is desirable for the ice cream mix to include soy sauce. Examples of soy sauce lengths include 0.1 to 5.0 μm, 0.5 to 3.0 μm, 0.7 to 1.5 μm, etc. Although the amount of soy sauce varies depending on the raw materials and manufacturing method of the frozen dessert, a person skilled in the art can easily determine an appropriate amount without requiring excessive trial and error. Although not specifically limited, examples of the amount of soy sauce based on the frozen dessert include 0.5 to 15.0 mass%, 2.0 to 10.0 mass%, 4.0 to 8.0 mass%, etc.

[0070] As for the total amount of fat included in the cold fruit, for example, based on the cold fruit, 1.0 to 18.0 mass%, 2.5 to 12.0 mass%, 4.5 to 9.0 mass%, etc. can be cited.

[0071] How to Enhance the Flavor of Cold Fruits

[0072] One embodiment of the present invention relates to a method for enriching the flavor of a cold dessert, comprising including a large amount of oil in the cold dessert. The details of the ingredients included in the cold dessert in this embodiment are as described in the item <Cold Dessert> above.

[0073] By manufacturing a cold dessert that includes large fats, the flavor of the cold dessert can be enriched. The method of manufacturing a cold dessert containing large fats is not particularly limited. For example, a method of spraying fats into an ice cream mix can be cited. Alternatively, a method of adding liquid fats to an ice cream mix and mixing with a blender or the like until the length of the fats becomes 0.06 mm to 1.0 mm can be cited. By appropriately adjusting the mixing speed and mixing time, the fats can be made to have the desired length.

[0074] In cases where the cold fruit contains fine ice pieces, for example, the method described in Patent Document 1 can be used.

[0075] Examples

[0076] The present invention will be explained in more detail below using examples and comparative examples, but the technical scope of the present invention is not limited thereto.

[0077] The Preparation of Ice Milk

[0078] [Comparative Example 1-1] Large fat: 0 mass%

[0079] Ice milk was obtained by mixing 21.0 parts by mass of carbohydrates, 11.5 parts by mass of dairy products, 5.0 parts by mass of fats and oils, 0.6 parts by mass of emulsifying stabilizers, 0.1 parts by mass of flavoring, and 61.8 parts by mass of water, freezing the mixture, filling it into a container, and then freezing it.

[0080] [Example 1-1] Large fat: 0.5 mass%

[0081] 21.0 parts by mass of carbohydrates, 11.5 parts by mass of dairy products, 4.5 parts by mass of fats and oils, 0.6 parts by mass of emulsifying stabilizers, 0.1 parts by mass of flavoring, and 62.3 parts by mass of water were mixed and frozen. Then, 0.5 parts by mass of fats and oils were added in liquid form, mixed with a blender, filled into a container, and frozen to obtain ice milk.

[0082] [Examples 1-2] Large fat: 1.0 mass%

[0083] Ice milk was prepared in the same manner as in Example 1-1, except that the amount of oil added after freezing was changed from 0.5 parts by mass to 1.0 parts by mass, and the amount of oil added before freezing was changed from 4.5 parts by mass to 4.0 parts by mass.

[0084] [Examples 1-3] Large fat: 2.0 mass%

[0085] Ice milk was prepared in the same manner as in Example 1-1, except that the amount of oil added after freezing was changed from 0.5 parts by mass to 2.0 parts by mass, and the amount of oil added before freezing was changed from 4.5 parts by mass to 3.0 parts by mass.

[0086] [Comparative Example 1-2] Large fat: 3.0 mass%

[0087] Ice milk was prepared in the same manner as in Example 1-1, except that the amount of oil added after freezing was changed from 0.5 parts by mass to 3.0 parts by mass, and the amount of oil added before freezing was changed from 4.5 parts by mass to 2.0 parts by mass.

[0088] [Comparative Examples 1-3] Large fat: 5.0 mass%

[0089] Ice milk was prepared in the same manner as in Example 1-1, except that the amount of oil added after freezing was changed from 0.5 parts by mass to 5.0 parts by mass, and the amount of oil added before freezing was changed from 4.5 parts by mass to 0 parts by mass.

[0090] Sensory Evaluation of Ice Milk

[0091] Five sensory evaluation panelists evaluated the above ice milk. The evaluation items and criteria are as follows. Regarding the evaluation items, the flavors that change over time were described as top notes, middle notes, and last notes, in that order. In addition, the ice milk of Comparative Example 1-1 was used as a control.

[0092] (Evaluation Items)

[0093] Fragrance release: Vanilla scent in the top notes

[0094] Body: Milkiness and sweetness in the middle notes

[0095] Deep flavor: Fatty notes in the finish

[0096] (metewand)

[0097] 4 points: Significantly stronger than control

[0098] 3-point: Slightly stronger than control

[0099] 2 points: Same level as control

[0100] 1 point: Slightly weaker than control

[0101] 0 points: Significantly weaker than control

[0102] The results of each evaluation item are shown in Tables 1-1 to 1-3, and the overall results are shown in Table 1-4.

[0103] [Table 1-1]

[0104]

[0105] [Table 1-2]

[0106]

[0107] [Table 1-3]

[0108]

[0109] [Table 1-4]

[0110]

[0111] Ice milk containing 0.5 to 2.0 mass% of large fats had a rich flavor compared to ice milk that did not contain large fats. In addition, ice milk containing 0.5 to 2.0 mass% of large fats did not cause problems such as increased greasiness.

[0112] <Preparation of Lacto Ice containing fine ice fragments>

[0113] [Comparative Example 2-1] Large fat: 0 mass%

[0114] Lacto ice was obtained by mixing 14.4 parts by mass of carbohydrates, 6.9 parts by mass of fats and oils, 6.2 parts by mass of dairy products, 0.8 parts by mass of sweetened egg yolks, 0.2 parts by mass of emulsifying stabilizers, 0.1 parts by mass of flavoring, 0.1 parts by mass of coloring agents, 21.3 parts by mass of water, and 50.0 parts by mass of fine ice, freezing the mixture, filling it into a container, and freezing it.

[0115] [Example 2-1] Large fat: 0.5 mass%

[0116] 14.4 parts by mass of carbohydrates, 6.4 parts by mass of fat, 6.2 parts by mass of dairy products, 0.8 parts by mass of sweetened egg yolk, 0.2 parts by mass of emulsifying stabilizer, 0.1 parts by mass of flavoring, 0.1 parts by mass of coloring agent, 21.8 parts by mass of water, and 50.0 parts by mass of fine ice were mixed and frozen. Then, 0.5 parts by mass of fat were added in liquid form, mixed with a blender, filled into a container, and frozen to obtain lacto ice.

[0117] [Example 2-2] Large fat: 1.0 mass%

[0118] Lacto ice was prepared in the same manner as in Example 2-1, except that the amount of oil added after freezing was changed from 0.5 parts by mass to 1.0 parts by mass, and the amount of oil added before freezing was changed from 6.4 parts by mass to 5.9 parts by mass.

[0119] [Examples 2-3] Large fat: 2.0 mass%

[0120] Lacto ice was prepared in the same manner as in Example 2-1, except that the amount of oil added after freezing was changed from 0.5 parts by mass to 2.0 parts by mass, and the amount of oil added before freezing was changed from 6.4 parts by mass to 4.9 parts by mass.

[0121] [Examples 2-4] Large fat: 3.0 mass%

[0122] Lacto ice was prepared in the same manner as in Example 2-1, except that the amount of oil added after freezing was changed from 0.5 parts by mass to 3.0 parts by mass, and the amount of oil added before freezing was changed from 6.4 parts by mass to 3.9 parts by mass.

[0123] [Comparative Example 2-2] Large fat: 5.0 mass%

[0124] Lacto ice was prepared in the same manner as in Example 2-1, except that the amount of oil added after freezing was changed from 0.5 parts by mass to 5.0 parts by mass, and the amount of oil added before freezing was changed from 6.4 parts by mass to 1.9 parts by mass.

[0125] [Comparative Example 2-3] Large fat: 6.6 mass%

[0126] Lacto ice was prepared in the same manner as in Example 2-1, except that the amount of oil added after freezing was changed from 0.5 parts by mass to 6.6 parts by mass, and the amount of oil added before freezing was changed from 6.4 parts by mass to 0 parts by mass.

[0127] <Sensory Evaluation of Lacto Ice Containing Fine Ice Pieces>

[0128] Five sensory evaluation panelists evaluated the above-mentioned Lacto Ice containing fine ice pieces. The evaluation items and criteria are as follows. Regarding the evaluation items, the flavors that change over time were described as top notes, middle notes, and last notes, in that order. In addition, the Lacto Ice of Comparative Example 2-1 was used as a control.

[0129] (Evaluation Items)

[0130] Fragrance release: Vanilla scent in the top notes

[0131] Body: Milkiness and sweetness in the middle notes

[0132] Deep flavor: Fatty notes in the finish

[0133] (metewand)

[0134] 4 points: Significantly stronger than control

[0135] 3-point: Slightly stronger than control

[0136] 2 points: Same level as control

[0137] 1 point: Slightly weaker than control

[0138] 0 points: Significantly weaker than control

[0139] The results of each evaluation item are shown in Tables 2-1 to 2-3, and the overall results are shown in Table 2-4.

[0140] [Table 2-1]

[0141]

[0142] [Table 2-2]

[0143]

[0144] [Table 2-3]

[0145]

[0146] [Table 2-4]

[0147]

[0148] Lacto ice containing fine ice flakes containing 0.5 to 3.0 mass% of large fat had a rich flavor compared to lacto ice containing fine ice flakes that did not contain large fat. In addition, lacto ice containing fine ice flakes containing 0.5 to 3.0 mass% of large fat did not cause problems such as increased greasiness.

[0149] <Preparation of Lacto Ice containing vanilla flavoring>

[0150] [Reference Example 3-1] Flavoring in large oils: 0 mass%

[0151] As in Example 2-2, 14.4 parts by mass of carbohydrates, 5.9 parts by mass of oil, 6.2 parts by mass of dairy products, 0.8 parts by mass of sweetened egg yolks, 0.2 parts by mass of emulsifying stabilizers, 0.2 parts by mass of flavoring, 0.1 parts by mass of coloring agents, 21.8 parts by mass of water, and 50.0 parts by mass of fine ice were mixed and frozen. Then, 1.0 parts by mass of oil was added in liquid form, mixed with a blender, filled into a container, and frozen to obtain lacto ice.

[0152] [Example 3-1] Flavoring in large oil: 0.1 mass%

[0153] As in Example 2-2, 14.4 parts by mass of carbohydrates, 5.9 parts by mass of oil, 6.2 parts by mass of dairy products, 0.8 parts by mass of sweetened egg yolk, 0.2 parts by mass of emulsifying stabilizer, 0.1 parts by mass of flavoring, 0.1 parts by mass of coloring, 21.8 parts by mass of water, and 50.0 parts by mass of fine ice were mixed and frozen. Then, 0.1 parts by mass of flavoring was mixed with 1.0 parts by mass of oil and added in liquid form, mixed with a blender, filled into a container, and frozen to obtain lacto ice.

[0154] [Example 3-2] Flavoring in large oil: 0.01 mass%

[0155] Lacto Ice was prepared in the same manner as in Example 3-1, except that the amount of flavoring blended into the large oil was changed from 0.1 mass% to 0.01 mass%.

[0156] [Example 3-3] Flavoring in large oil: 0.001 mass%

[0157] Lacto Ice was prepared in the same manner as in Example 3-1, except that the amount of flavoring blended into the large oil was changed from 0.1 mass% to 0.001 mass%.

[0158] <Sensory Evaluation of Lacto Ice Containing Vanilla Flavoring>

[0159] Five sensory evaluation panelists evaluated the above vanilla flavoring-containing Lacto Ice. The evaluation criteria are as follows. In addition, the Lacto Ice of Reference Example 3-1 was used as a control.

[0160] (metewand)

[0161] ○: The vanilla scent is stronger compared to the control.

[0162] ×: The vanilla scent is not strong compared to the control.

[0163] The results are shown in Table 3. In addition, the results are the comprehensive evaluation of five sensory evaluation panelists.

[0164] [Table 3]

[0165]

[0166] It was found that Lacto Ice containing flavoring in the large oil had a stronger lingering aroma or sweetness in the last note compared to Lacto Ice containing flavoring in a place other than the large oil.

[0167] Scanning electron microscope measurement

[0168] (Measuring device)

[0169] JSM-IT100LA Analytical Scanning Electron Microscope manufactured by Nihon Denshi Co., Ltd.

[0170] Clio unit manufactured by Nihon Denshi Kabushiki Kaisha

[0171] (Measurement conditions)

[0172] Acceleration voltage: 10.0 kV

[0173] Spot size: 55

[0174] Shooting method: Reflective electronic image (low vacuum mode)

[0175] Observation magnification: 50–430x

[0176] (measurement method)

[0177] The lacto ice of Comparative Example 2-1, which had been stored under freezing, was removed from freezing, and 30 samples were prepared from it. The samples were immediately immersed in liquid nitrogen along with the sample holders and, while maintaining a frozen state, were placed inside a cryo unit that had been sufficiently cooled by the circulation of liquid nitrogen. Subsequently, the samples were cut using a cutter inside the cryo unit, and the cut cross-sections were observed using a scanning electron microscope at low temperatures. The length of the observed oil was recorded. The same observation was performed on the lacto ice of Example 2-2, and the length of the oil, which was clearly larger than the oil, was recorded. The results are shown in Table 4.

[0178] [Table 4]

[0179]

[0180] Review of Maintenance

[0181] Various oils were prepared, and the relationship between the solid fat content of each oil and temperature was investigated. In addition, a sensory evaluation was performed on the ice milk of Examples 1-2 to which each oil was added. The sensory evaluation comprehensively assessed the texture, melting sensation in the mouth, and greasiness of the oils. The results are shown in Table 5 and Figure 1.

[0182] [Table 5]

[0183]

[0184] Ice milk containing fat with a solid fat content of 68.2 mass% at -5℃ and 51.3 mass% at 10℃ did not feel very solid, had a good melting sensation in the mouth, and was not greasy.

[0185] <Particle Size Distribution of Oils and Fats>

[0186] (Measuring device)

[0187] Microtrack MT3300EX II manufactured by Microtrack Bell Co., Ltd.

[0188] (Measurement conditions)

[0189] · Particle conditions

[0190] Transmittance: Transmittance, Particle Refractive Index: 1.81, Shape: Aspherical

[0191] · Solvent conditions

[0192] Solvent: Water, Solvent Refractive Index: 1.333, Temperature: 5℃

[0193] (measurement method)

[0194] Ice samples stored at -18℃ or lower were used as samples. The samples were measured by immediately immersing them in a solvent while the temperature was controlled to -12℃. Three measurements were performed for each sample. The particle size distribution of each sample (n1) is shown in Figures 2 to 7. The peak top positions and peak areas of the peaks in the particle size distribution are shown in Table 6.

[0195] [Table 6]

[0196]

Claims

Claim 1 A cold fruit comprising fat having a length of 0.06 mm to 1.0 mm, wherein in a particle size distribution covering the entire fat, the ratio of the area of ​​the second peak to the total area of ​​the first peak having a peak top at a position corresponding to a particle size of 0.1 to 10 μm and the second peak having a peak top at a position corresponding to a particle size of 50 to 500 μm is 5 to 55%. Claim 2 In claim 1, a cold fruit further comprising ice pieces having a length of 0.06 mm to 1.0 mm. Claim 3 A cold fruit according to claim 1, wherein the solid fat content of the oil is 60 to 70 mass% at -5℃ and 45 to 55 mass% at 10℃, based on the oil. Claim 4 In paragraph 1, the above-mentioned fat is a cold confection containing a flavoring agent. Claim 5 In claim 1, the above-mentioned oil is a cold confection containing a coloring agent. Claim 6 A method for enriching the flavor of a cold fruit, comprising including fat having a length of 0.06 mm to 1.0 mm in the cold fruit, wherein, in the particle size distribution of the entire fat present in the cold fruit, the ratio of the area of ​​the second peak to the total area of ​​the first peak having a peak top at a position corresponding to a particle size of 0.1 to 10 μm and the second peak having a peak top at a position corresponding to a particle size of 50 to 500 μm is 5 to 55%. Claim 7 A cold fruit according to claim 1, wherein the solid fat content of the oil is 53.5 to 79.7 mass% at -5℃ and 36.8 to 67.8 mass% at 10℃ based on the oil. Claim 8 delete Claim 9 delete

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