Frozen dessert and multi-layered frozen dessert, and method for producing same

Abstract

This frozen dessert contains sugar and dietary fiber, and the average diameter of ice crystals is 40 μm or less. This method for producing a frozen dessert comprises a freezing step, an extrusion molding step, and a hardening step. In the freezing step, a raw material mix containing dietary fiber is cooled to the freezing point of the raw material mix or lower in a continuous freezer to continuously prepare a partially frozen product. In the extrusion molding step, the partially frozen product is extruded from an extrusion port to obtain an unhardened molded product. In the hardening step, the unhardened molded product is hardened to obtain a hardened product. The viscosity of the raw material mix at 5°C is 100-1500 mPa·s. The temperature for extruding the partially frozen product is -6.0°C to -3.5°C.

Description

Frozen desserts, multi-layered frozen desserts, and manufacturing methods thereof

[0001] The present invention relates to a frozen dessert, a multi-layered frozen dessert, and a method for producing the same. This application claims priority based on Japanese Patent Application No. 2024-072497 filed on April 26, 2024, and Japanese Patent Application No. 2024-072653 filed on April 26, 2024, the contents of which are incorporated herein by reference.

[0002] In recent years, there has been growing interest in frozen desserts with reduced sugar content due to health-conscious trends. In frozen desserts, sugar plays an important role as a source of sweetness and solids, and it is not easy to produce frozen desserts that are comparable to conventional frozen desserts while using less sugar.

[0003] Patent Document 1 relates to sugar-free frozen desserts, and proposes a method of solving the problems of shrinkage and reduced shape retention (shape retention) caused by adding dietary fiber as a solids source by adding a specific amount of sugar alcohol as a sweetener substitute. Patent Document 2 describes the problem of low-sugar frozen desserts having a hard texture and poor spoonability. The examples in Patent Document 2 show an example of a low-sugar frozen dessert containing no sugar, 6.5% by mass of indigestible dextrin, and 7% by mass of inulin, and blended with fresh cream and unsalted butter, with a sugar content of 4.9% by mass, a total solids content of 38.2% by mass, a non-fat milk solid content of 7.9% by mass, and a total fat content of 12.2% by mass, and showing good spoonability.

[0004] Patent Document 3 relates to a sugar-free frozen dessert in a cup, and proposes a method of using dietary fiber as a solids source and sugar alcohol as a sweetener substitute.

[0005] As a method for producing frozen desserts, a method for producing frozen desserts by extrusion molding without using a mold is known. For example, Patent Documents 2 and 4 describe an extrusion molding method in which a partially frozen material mix is ​​continuously prepared using a continuous freezer, extruded downward from a nozzle having an opening of a desired shape, and cut approximately perpendicular to the extrusion direction.

[0006] JP 2007-274922 A JP 2013-236578 A JP 2007-274922 A JP 2021-153500 A

[0007] According to the findings of the present inventors, there is a problem that the texture and flavor of frozen desserts are deteriorated when dietary fiber is added as a solids source, but Patent Documents 1 and 2 do not disclose this problem or a method for solving it. Patent Document 3 does not disclose this problem or a method for solving it. Furthermore, Patent Document 3 does not disclose an extrusion molding method. The present invention provides frozen desserts and multi-layered frozen desserts that contain dietary fiber but have an excellent smooth texture, a rich flavor, and excellent flavor durability, as well as methods for producing the same.

[0008] [1] A frozen dessert comprising sugar and dietary fiber, wherein the average diameter of ice crystals is 40 μm or less. [2] The frozen dessert according to [1], further comprising fat, wherein the average diameter of fat globules is 3 μm or more. [3] The frozen dessert according to [1] or [2], wherein the viscosity at 5°C is 100 to 1600 mPa·s. [4] The frozen dessert according to any one of [1] to [3], wherein the freezing point is −4.0 to −1.5°C. [5] The frozen dessert according to any one of [1] to [4], wherein the overrun is 20 to 130%. [6] The frozen dessert according to any one of [1] to [5], wherein the content of the dietary fiber is 3 to 20% by mass relative to the total mass of the frozen dessert. [7] The frozen dessert according to any one of [1] to [6], wherein the sugar is one or more selected from the group consisting of monosaccharides, disaccharides, trisaccharides, and oligosaccharides. [8] The frozen dessert according to any one of [1] to [7], further comprising one or more selected from high-intensity sweeteners and sugar alcohols in an amount of 0.001 to 1.0% by mass, based on the total mass of the frozen dessert. [9] The frozen dessert according to any one of [1] to [8], having a calorie content per 100 g of 30 to 200 kcal / 100 g.

[10] The frozen dessert according to any one of [1] to [9], having a melting rate of 70% or less after 120 minutes in the meltdown test described below. Meltdown test: A frozen dessert having an initial mass M1 is allowed to stand in an atmosphere at 23.5°C, and the mass of the liquid produced by melting is measured over time. When the mass of the liquid produced from the start of standing until a predetermined time has elapsed is designated as M2, the melting rate (unit: %) is calculated using the following formula: Melting rate = M2 / M1 × 100

[11] A multi-layered frozen dessert having a first layer consisting of the frozen dessert according to any one of [1] to

[10] above and a second layer consisting of an oil and fat composition.

[12] The multi-layered frozen dessert according to

[11] , wherein the oil and fat composition has a solid fat index (SFI) of 40 to 95% by mass at -10°C and a solid fat index (SFI) of 0 to 40% by mass at 20°C.

[13] A method for producing a frozen dessert, comprising: a freezing step of cooling a raw material mix containing dietary fiber in a continuous freezer to below the freezing point of the raw material mix to continuously prepare a partially frozen product; an extrusion step of extruding the partially frozen product through an extrusion port to obtain an unhardened shaped product; and a hardening step of hardening the unhardened shaped product to obtain a hardened product, wherein the viscosity of the raw material mix at 5°C is 100 to 1500 mPa s and the extrusion temperature of the partially frozen product is -6.0 to -3.5°C.

[14] The method for producing a frozen dessert according to

[13] , wherein the partially frozen product has an overrun of 20 to 130%.

[15] The method for producing a frozen dessert according to

[13] or

[14] , wherein the freezing point of the raw material mix is ​​-4.0 to -1.5°C.

[16] The method for producing a frozen dessert according to any one of

[13] to

[15] , wherein the dietary fiber content is 3 to 20% by mass relative to the total mass of the raw material mix.

[17] The method for producing a frozen dessert according to any one of

[13] to

[16] , further comprising a step of coating the hardened product with an oil or fat composition after the hardening step.

[0009] According to the present invention, it is possible to provide a frozen dessert and a multi-layered frozen dessert that contain dietary fiber, have an excellent smooth texture, have a rich flavor, and have an excellent long-lasting flavor, as well as methods for producing the same.

[0010] 2A is a side view showing a frozen dessert manufacturing apparatus according to an embodiment of the present invention. FIG. 2B is a schematic vertical cross-sectional view showing an example of a continuous freezer according to an embodiment of the present invention. FIG. 2C is a schematic horizontal cross-sectional view taken along line B-B of the continuous freezer shown in FIG. 2A. FIG. 2D is a graph showing the results of a meltdown test.

[0011] The following definitions apply herein. The term "frozen dessert" as used herein refers to desserts generally classified as "frozen desserts," specifically ice creams (e.g., ice cream, ice milk, and lacto ice cream), frozen desserts, and frozen yogurt. Ice creams refer to processed or frozen products made from milk or milk-based foods, or products using milk or milk-based foods as the primary ingredient, containing 3.0% or more milk solids (excluding fermented milk). Ice creams are classified into three categories, ice cream, ice milk, and lacto ice cream, depending on the amount of milk solids and milk fat they contain. On the other hand, desserts containing less than 3.0% milk solids are not classified as ice creams, but are defined as frozen desserts in the Ministry of Health, Labor and Welfare's "Standards and Criteria for Foods, Food Additives, etc." based on the Food Sanitation Act. Frozen yogurt is classified as "fermented milk" by type in the Ministerial Ordinance on the Ingredient Standards for Milk and Dairy Products. Fermented milk is defined as "a product made by fermenting milk or milk containing an equivalent or higher amount of non-fat milk solids with lactic acid bacteria or yeast into a paste or liquid state, or a product made by freezing these," and its ingredient standards are stipulated as "a non-fat milk solids content of 8.0% or more, and a lactic acid bacteria or yeast count of 10 million / mL or more." Frozen yogurt is a type of frozen fermented milk.

[0012] The calorie content per 100g of frozen desserts (i.e., the frozen dessert itself) or ingredient mix is ​​the value calculated as the energy per 100g using the energy conversion coefficient according to the Food Labeling Standards. The protein content (% by mass) is measured by the combustion method. The fat content (% by mass) is measured by the Roese-Gottlieb method. The ash content (% by mass) is measured by the direct ashing method. The moisture content (% by mass) is measured by the atmospheric pressure heat drying method. The carbohydrate content (% by mass) is determined by subtracting the total (% by mass) of the four components (protein, fat, ash, and moisture) from the total of all components (100% by mass) (calculation formula: 100 - (total (% by mass) of the four components: protein, fat, ash, and moisture)). The sugar content (% by mass) is calculated by subtracting the dietary fiber content (% by mass) from the carbohydrate content (% by mass). The dietary fiber content (mass%) is measured by enzymatic HPLC (High Performance Liquid Chromatography). The solid content is the components other than water. The solid content (mass%) is calculated from the water content (mass%) measured by the normal pressure heat drying method (calculation formula: 100 - water content (mass%) = solid content). The viscosity is measured using a B-type viscometer with a No. 3 rotor at a rotation speed of 60 rpm. The freezing point is the temperature at which the temperature does not decrease due to the exothermic reaction when the liquid becomes solid (freezing point) when the product temperature is measured over time while a liquefied sample is cooled at an ambient temperature of -25°C.

[0013] <Frozen dessert> The frozen dessert of this embodiment (hereinafter also referred to as "the present frozen dessert") contains sugar and dietary fiber. The present frozen dessert usually further contains water. The present frozen dessert may contain a sweetener source other than sugar. The present frozen dessert may contain a dairy product ingredient. The present frozen dessert may contain fat. The present frozen dessert may further contain other ingredients other than those described above, as necessary, within a range that does not impair the effects of the present invention. A coating layer (second layer) may be provided on the outer surface of the frozen dessert main body (first layer) consisting of the present frozen dessert to form a multi-layered frozen dessert.

[0014] Examples of dietary fiber include resistant dextrin, inulin, polydextrose, cellulose, and resistant glucan. Resistant dextrin is a dextrin with a highly branched structure in which glucose residues are linked via α-1,4, α-1,6, β-1,2, β-1,3, and β-1,6-glucosidic bonds, and part of the reducing end is levoglucosan (also known as 1,6-anhydroglucose). The average molecular weight of the resistant dextrin is preferably 500 to 3,000, more preferably 1,400 to 2,500, and even more preferably around 2,000. Resistant glucan refers to a resistant glucan (i.e., glucose polymer) and is a sugar condensate obtained by subjecting a starch hydrolysate with a DE of 70 to 100 to a condensation reaction via heat treatment. When the present frozen dessert contains dietary fiber other than resistant glucan, browning tends to be less likely to occur during heat sterilization or storage. Therefore, dietary fiber other than indigestible glucan is preferred.

[0015] Among the above dietary fibers, at least one selected from the group consisting of indigestible dextrin, inulin, and polydextrose is more preferred because it can further suppress browning during heat sterilization and storage. Furthermore, when a large amount of dietary fiber is added, the particle size of the dietary fiber may be large, resulting in a powdery texture. Therefore, when a large amount is added, a combination of dietary fibers may be used. Inulin is preferred when viscosity is desired. Indigestible dextrin is also preferred when viscosity is not desired, and because it does not have the flavor unique to dietary fiber and has an excellent flavor that allows the flavor of frozen desserts made from ingredients other than dietary fiber to be utilized.

[0016] The dietary fiber may be a commercially available product or may be produced by a known method. For example, "Fibersol 2" manufactured by Matsutani Chemical Industry Co., Ltd. may be used as the resistant dextrin. The resistant dextrin can be obtained by thermally decomposing starch, such as potato starch, tapioca starch, corn starch, or wheat flour starch, at 130°C or higher, further hydrolyzing the resulting product with amylase, and optionally fractionating, bleaching, desalting, and the like.

[0017] For example, Fuji Nippon Seito Co., Ltd.'s product "Fuji FF" can be used as inulin. Inulin can be obtained using an enzyme derived from a microorganism belonging to the genus Bacillus. As the inulin synthase, an enzyme derived from a microorganism belonging to the genus Bacillus, specifically an enzyme obtained from the culture medium or cultured cells of Bacillus sp. 217C-11 strain (FERM BP-7450), or a processed product thereof, can be used. The concentration of inulin synthase used in producing inulin may be any concentration that allows sufficient utilization of sucrose (substrate) in the reaction solution. For example, when sucrose is 40 to 60% by mass, a concentration that results in a reaction solution with an inulin synthase activity of 0.4 units / mL is preferred. To ensure appropriate conditions for producing inulin using sucrose as a substrate, the pH of the reaction solution is preferably 6 to 8. A phosphate buffer may be used to maintain the pH of the reaction solution. The reaction time can be varied as appropriate depending on the amount of inulin synthase used, etc., but is usually 0.1 to 100 hours, preferably 0.5 to 72 hours. The inulin produced in the reaction solution can be purified using known methods. For example, the resulting reaction solution can be purified using an ion exchange resin or activated carbon, concentrated under reduced pressure or using a reverse osmosis membrane, and then cooled to obtain inulin crystals. Alternatively, inulin can be precipitated and recovered by adding an organic solvent such as ethanol to the reaction solution.

[0018] As the polydextrose, for example, "Litesu Ultra" manufactured by Danisco Japan Co., Ltd. can be used.

[0019] Sweetening sources include carbohydrates and sweeteners other than carbohydrates (hereinafter simply referred to as "sweeteners"). Examples of carbohydrates include sugars and sugar alcohols. Examples of sugars include monosaccharides, disaccharides, trisaccharides, oligosaccharides, polysaccharides (excluding dietary fiber), and starch hydrolysates with a DE value of 14 or higher. Examples of monosaccharides include glucose, fructose, and galactose. Examples of disaccharides include maltose, lactose, sucrose, trehalose, and cellobiose. Sugar may be used as sucrose. Examples of sugars include white sugar, brown sugar, granulated sugar, white bicarbonate sugar, powdered sugar, granulated sugar, and sugar liquid. Examples of trisaccharides include maltotriose, raffinose, and cellotriose. Examples of oligosaccharides include tetrasaccharides such as maltosyltrehalose, gentiooligosaccharides, fructooligosaccharides, and milk oligosaccharides. Examples of polysaccharides include dextrin and starch. Examples of starch hydrolysates with a DE value of 14 or higher include starch syrup and powdered syrup. Examples of rare sugars include D-allose, D-tagatose, D-sorbose, allulose (psicose), erythritol, and xylitol. Various functions of rare sugars have been reported, and for example, allulose is known to moderate the rise in blood glucose levels after meals. It is preferable to use one or more sugars selected from Group 1 consisting of monosaccharides, disaccharides, trisaccharides, and oligosaccharides.

[0020] Examples of carbohydrates other than sugars include the above-mentioned monosaccharides, disaccharides, trisaccharides, and tetrasaccharides, or sugar alcohols derived from starch hydrolysates having a DE value of at least 14. Specific examples of sugar alcohols include glycerin, erythritol, xylitol, sorbitol, mannitol, maltitol, and reduced starch syrup.

[0021] Examples of sweeteners include high-intensity sweeteners such as saccharin sodium, cyclamate and its salts, acesulfame potassium, Luo Han Guo extract, thaumatin, aspartame, sucralose, alitame, neotame, and stevioside contained in stevia extract. Known sweeteners other than high-intensity sweeteners may also be used.

[0022] Examples of dairy raw materials include raw milk (cow's milk, buffalo milk, sheep's milk, goat's milk, horse's milk, etc.), skim milk, concentrated skim milk, cheese, cream, butter, butter oil, skim milk powder, concentrated milk, whole milk powder, milk protein concentrate, whey protein concentrate, whey protein isolate, and micellar casein concentrate.

[0023] The frozen dessert preferably contains fat, more preferably milk fat, but may contain fat other than milk fat (e.g., vegetable oil).

[0024] Examples of other ingredients besides those mentioned above include egg raw materials, fats and oils other than milk fat, salt, stabilizers, emulsifiers, flavorings, pH adjusters, lactic acid bacteria, bifidobacteria, fruit juice, matcha (green tea), black tea, chocolate, caramel syrup, coffee, and fruit. Examples of egg raw materials include egg yolk, sweetened egg yolk, egg white, and whole egg. Examples of fats and oils other than milk fat include vegetable oils and oils.

[0025] Stabilizers include, for example, gelatin, pectin, sodium cellulose glycolate (carboxymethylcellulose), guar gum, locust bean gum, carrageenan, microcrystalline cellulose, gum arabic, karaya gum, xanthan gum, tara gum, gellan gum, native gellan gum, macrohomopsyl gum, tamarind seed gum, agar, alginates (alginic acid and alginates), and soy polysaccharides.

[0026] Examples of emulsifiers include lecithin, glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, polysorbates, organic acid monoglycerides, and fatty acid monoglycerides.

[0027] <Content> The dietary fiber content relative to the total mass of the present frozen dessert may be, as a lower limit, 3% by mass or more, 4% by mass or more, 5% by mass or more, 6% by mass or more, 7% by mass or more, or 8% by mass or more, and as an upper limit, 20% by mass or less, 19% by mass or less, 18% by mass or less, 17% by mass or less, 16% by mass or less, or 15% by mass or less. The upper and lower limits of the dietary fiber content relative to the total mass of the present frozen dessert can be arbitrarily combined. The preferred range of the dietary fiber content relative to the total mass of the present frozen dessert is preferably 3 to 20% by mass, more preferably 5 to 17% by mass, and even more preferably 8 to 15% by mass. When the dietary fiber content relative to the total mass of the present frozen dessert is equal to or greater than the above-mentioned lower limit, the present frozen dessert can be made low in carbohydrates, and when it is equal to or less than the above-mentioned upper limit, the flavor is superior.

[0028] The present frozen dessert contains at least sugar as a carbohydrate. The sugar content relative to the total mass of the present frozen dessert may be, as a lower limit, 1% by mass or more, 2% by mass or more, 3% by mass or more, or 3.5% by mass or more, and may be, as an upper limit, 30% by mass or less, 29% by mass or less, 28% by mass or less, 27% by mass or less, 26% by mass or less, 25% by mass or less, 24% by mass or less, 23% by mass or less, 22% by mass or less, 21% by mass or less, 20% by mass or less, 19% by mass or less, 18% by mass or less, 17% by mass or less, 16% by mass or less, or 15% by mass or less. The upper and lower limits of the sugar content relative to the total mass of the present frozen dessert can be combined in any combination. The preferred range of the sugar content relative to the total mass of the present frozen dessert is preferably 1 to 30% by mass, more preferably 2 to 20% by mass, and even more preferably 3 to 15% by mass. If the sugar content relative to the total mass of the frozen dessert is equal to or greater than the above lower limit, the frozen dessert can have a soft texture, and if it is equal to or less than the above upper limit, the frozen dessert can have a low sugar content.

[0029] Among the sugars, it is preferable to include one or more sugars selected from Group 1 consisting of monosaccharides, disaccharides, trisaccharides, and oligosaccharides, because of their high sweetness. For example, the total proportion of the sugars in Group 1 relative to the total mass of sugars is preferably 60% by mass or more, more preferably 80% by mass or more, and even more preferably 100% by mass. Among the sugars in Group 1, it is particularly preferable to include fructose, because of its contribution to freezing point depression and its high sweetness. For example, the proportion of fructose relative to the total content of the sugars in Group 1 is preferably 40% by mass or more, more preferably 60% by mass or more, and even more preferably 80% by mass or more. It may also be 100% by mass.

[0030] The sweetness source other than sugar may be one or more selected from high-intensity sweeteners and sugar alcohols. The content of the high-intensity sweetener may be, relative to the total mass of the frozen dessert, a lower limit of 0.001% by mass or more, 0.005% by mass or more, or 0.01% by mass or more, and an upper limit of 1.0% by mass or less, 0.9% by mass or less, 0.8% by mass or less, 0.7% by mass or less, 0.6% by mass or less, or 0.5% by mass or less. The upper and lower limits of the content of the high-intensity sweetener relative to the total mass of the frozen dessert can be arbitrarily combined. The content of the high-intensity sweetener relative to the total mass of the frozen dessert is preferably in the range of 0.001 to 1.0% by mass, more preferably 0.005 to 0.7% by mass, and even more preferably 0.01 to 0.5% by mass. When the content of the high-intensity sweetener relative to the total mass of the frozen dessert is equal to or greater than the above-mentioned lower limit, the dessert has a moderate sweetness and is excellent in flavor, while when the content is equal to or less than the above-mentioned upper limit, the dessert has an excellent flavor and is not excessively sweet. In particular, one or more high-intensity sweeteners selected from Group 2, consisting of sucralose, acesulfame potassium, Luo Han Guo extract, thaumatin, and stevioside contained in stevia extract, are preferred because they have a sweetness closer to that of sugar. For example, the total proportion of the high-intensity sweeteners in Group 2 relative to the total mass of the high-intensity sweeteners is preferably 50 to 100% by mass, more preferably 60 to 100% by mass, and even more preferably 80 to 100% by mass.

[0031] The sugar alcohol content may be 6% by mass or less, 5% by mass or less, 4% by mass or less, 3% by mass or less, less than 3% by mass, or 2% by mass or less, relative to the total mass of the frozen dessert, or may be zero.

[0032] When the present frozen dessert contains dairy ingredients, the milk solids content relative to the total mass of the present frozen dessert may be, as a lower limit, 3% by mass or more, 5% by mass or more, 8% by mass or more, 10% by mass or more, or 15% by mass or more, and may be, as an upper limit, 25% by mass or less, 20% by mass or less, or 18% by mass or less. The upper and lower limits of the milk solids content relative to the total mass of the present frozen dessert can be arbitrarily combined. The preferred range of the milk solids content relative to the total mass of the present frozen dessert is preferably 3 to 25% by mass, more preferably 5 to 20% by mass, and even more preferably 10 to 18% by mass. When the milk solids content relative to the total mass of the present frozen dessert is equal to or greater than the above lower limit, the present frozen dessert has an excellent rich flavor. When the milk solids content is equal to or less than the above upper limit, the freezing point is high, resulting in excellent resistance to melting (also known as melt resistance) after production of the frozen dessert. Here, the milk solids content is the sum of the non-fat milk solids and milk fat content.

[0033] The milk fat content relative to the total mass of the present frozen dessert may be, as a lower limit, 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, 5% by mass or more, 6% by mass or more, 7% by mass or more, or 8% by mass or more, and may be, as an upper limit, 15% by mass or less, 14% by mass or less, 13% by mass or less, 12% by mass or less, 11% by mass or less, or 10% by mass or less. The upper and lower limits of the milk fat content relative to the total mass of the present frozen dessert can be arbitrarily combined. A suitable range of the milk fat content relative to the total mass of the present frozen dessert is preferably 1 to 15% by mass, more preferably 3 to 12% by mass, and even more preferably 5 to 10% by mass. When the milk fat content relative to the total mass of the present frozen dessert is equal to or greater than the above-mentioned lower limit, the dessert will have an excellent, rich flavor, while when it is equal to or less than the above-mentioned upper limit, the adhesion of fat in the freezer, as described below, will be prevented, allowing for extended production, and the frequency of occurrence of fat lumps during freezing will be further reduced.

[0034] The solids content (also referred to as total solids content) of the present frozen dessert may be, relative to the total mass of the present frozen dessert, at least 25% by mass, at least 26% by mass, at least 27% by mass, at least 28% by mass, at least 29% by mass, at least 30% by mass, or at least 31% by mass, and at least 45% by mass, at most 44% by mass, at most 43% by mass, at most 42% by mass, at most 41% by mass, at most 40% by mass, at most 39% by mass, or at most 38% by mass. The upper and lower limits of the solids content of the present frozen dessert relative to the total mass of the present frozen dessert can be combined as follows. The preferred range of the solids content of the present frozen dessert relative to the total mass of the present frozen dessert is 25 to 45% by mass, more preferably 28 to 40% by mass, and even more preferably 31 to 38% by mass. If the solid content of the frozen dessert relative to the total mass of the frozen dessert is above the above lower limit, the frozen dessert will have excellent softness when chewed, and if it is below the above upper limit, the frozen dessert will have excellent resistance to melting (melt resistance) after production.

[0035] The total fat content of the present frozen dessert may be, for example, 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, 5% by mass or more, 6% by mass or more, 7% by mass or more, or 8% by mass or more relative to the total mass of the present frozen dessert, with the upper limit being 15% by mass or less, 14% by mass or less, 13% by mass or less, 12% by mass or less, 11% by mass or less, or 10% by mass or less. The upper and lower limits of the total fat content of the present frozen dessert relative to the total mass of the present frozen dessert can be arbitrarily combined. A suitable range of the total fat content of the present frozen dessert relative to the total mass of the present frozen dessert is preferably 1 to 15% by mass, more preferably 3 to 12% by mass, and even more preferably 5 to 10% by mass. When the total fat content of the present frozen dessert relative to the total mass of the present frozen dessert is equal to or greater than the above-mentioned lower limit, the present frozen dessert has an excellent, rich flavor, while when it is equal to or less than the above-mentioned upper limit, adhesion of fat particles in the freezer is prevented, enabling long-term production and further reducing the frequency of occurrence of fat lumps during freezing.

[0036] The freezing point of the present frozen dessert may be, as a lower limit, −4.0° C. or higher, −3.9° C. or higher, −3.8° C. or higher, −3.7° C. or higher, −3.6° C. or higher, −3.5° C. or higher, −3.4° C. or higher, −3.3° C. or higher, −3.2° C. or higher, −3.1° C. or higher, or −3.0° C. or higher, and as an upper limit, −1.5° C. or lower, −1.6° C. or lower, −1.7° C. or lower, −1.8° C. or lower, −1.9° C. or lower, or −2.0° C. or lower. The upper and lower limits of the freezing point of the present frozen dessert can be arbitrarily combined. A suitable range for the freezing point of the present frozen dessert is preferably −1.5 to −4.0° C., more preferably −1.7 to −3.5° C., and even more preferably −2.0 to −3.0° C. When the freezing point of the present frozen dessert is at least the above lower limit, a stable temperature can be maintained without supercooling during freezing. From a product perspective, this prevents ice crystals from coarsening inside the cylinder during freezing, imparting a smooth texture to the frozen dessert. If the freezing point of the present frozen dessert is below the above upper limit, the manufacturing process will not be insufficient in cooling, resulting in a stable freezing temperature, which will provide excellent shape retention and enable stable production. From a product perspective, the frozen dessert will be excellent in resistance to melting (also known as melt resistance) after production. The freezing point of the present frozen dessert is the same as the freezing point of the ingredient mix described below.

[0037] The calorie content per 100 g of the present frozen dessert is preferably 30 to 200 kcal / 100 g, more preferably 40 to 180 kcal / 100 g, and even more preferably 50 to 150 kcal / 100 g. The calorie content per product is preferably 10 to 150 kcal, more preferably 30 to 130 kcal, and even more preferably 40 to 120 kcal. When the calorie content per 100 g of the present frozen dessert is equal to or greater than the lower limit of the above range, the frozen dessert contains a certain amount of solids, which prevents overcooling during freezing and allows for a stable temperature to be maintained. As a product, the icy texture of the frozen dessert can be reduced, and a smooth texture can be imparted. When the calorie content per 100 g of the present frozen dessert is equal to or less than the upper limit, the frozen dessert is not insufficiently cooled, allowing for a stable freezing temperature and excellent shape retention, enabling stable production. As a product, it is popular with consumers who are concerned about calories but also value palatability, and is a product that combines both health and deliciousness at a high level. The calorie content of this frozen dessert is the same as that of the ingredient mix described below.

[0038] The overrun of the present frozen dessert may have a lower limit of 20% or more, 25% or more, 30% or more, 35% or more, or 40% or more, and an upper limit of 130% or less, 120% or less, 110% or less, 100% or less, 95% or less, 90% or less, or 85% or less. The upper and lower limits of the overrun of the present frozen dessert can be arbitrarily combined. A suitable range for the overrun of the present frozen dessert is preferably 20 to 130%, more preferably 30 to 100%, and even more preferably 40 to 85%. When the overrun of the present frozen dessert is above the above-mentioned lower limit, the frozen dessert has excellent shape retention and a stable shape when discharged from the extrusion nozzle, while when it is below the above-mentioned upper limit, the frozen dessert has an excellent, rich flavor. "Overrun" is the ratio of the volume of air mixed into the raw material mix. The overrun of the present frozen dessert is the same as the overrun of partially frozen products, which will be described later. In this specification, the overrun of the partially frozen product when the present frozen dessert is produced by the extruder method is the value measured for the overrun of the partially frozen product immediately after it is discharged from the extrusion port.

[0039] The average diameter of the ice crystals in the present frozen dessert is 40 μm or less. The lower limit of the average diameter of the ice crystals in the present frozen dessert may be 3 μm or more, 5 μm or more, or 10 μm or more, and the upper limit may be 40 μm or less, 39 μm or less, 38 μm or less, 37 μm or less, 36 μm or less, 35 μm or less, 34 μm or less, 33 μm or less, 32 μm or less, 31 μm or less, 30 μm or less, or 29 μm or less. The upper and lower limit values ​​of the average diameter of the ice crystals in the present frozen dessert can be combined arbitrarily. A more preferred range for the average diameter of the ice crystals in the present frozen dessert is 10 to 40 μm, more preferably 15 to 35 μm, and even more preferably 20 to 30 μm. When the average diameter of the ice crystals is equal to or greater than the lower limit, the frozen dessert has an appropriate "coldness" characteristic of the frozen dessert, while when the average diameter is equal to or less than the upper limit, the frozen dessert has an excellent smooth texture and is less likely to feel "cold" when eaten, thereby maintaining the luxurious feel of the frozen dessert. The size of the ice crystals can be adjusted by the production conditions. For example, it can be adjusted by the freezing temperature (e.g., the extrusion temperature of the partially frozen product) and stirring strength in the freezing process in which the raw material mix is ​​cooled below the freezing point to prepare a partially frozen product. For example, lowering the extrusion temperature tends to result in smaller ice crystals. In addition, increasing the stirring rotation speed tends to result in smaller ice crystals. The method for measuring the average diameter of the ice crystals is the method described in the Examples below.

[0040] When the present frozen dessert contains fat, the average diameter of the fat globules in the present frozen dessert may be 3 μm or more as a lower limit, and 15 μm or less, 10 μm or less, or 7 μm or less as an upper limit. The upper and lower limits of the average diameter of the fat globules in the present frozen dessert can be arbitrarily combined. A more preferred range for the average diameter of the fat globules in the present frozen dessert is 3 to 15 μm, more preferably 3 to 10 μm, and even more preferably 3 to 7 μm. When the average diameter of the fat globules is equal to or greater than the above-mentioned lower limit, ease of production and richness are excellent, while when the average diameter of the fat globules is equal to or less than the above-mentioned upper limit, the frequency of churning is excellently reduced. The average diameter of the fat globules can be adjusted by the freezing temperature (e.g., the extrusion temperature of the partially frozen product) and stirring conditions in the freezing step in which the raw material mix is ​​cooled to below the freezing point of the raw material mix while stirring to prepare a partially frozen product. For example, lowering the extrusion temperature tends to increase the size of the fat globules. Furthermore, increasing the stirring rotation speed promotes fat aggregation, which tends to increase the size of the fat globules. The average diameter of the fat globules was measured by the method described in the Examples below.

[0041] The viscosity (product viscosity) of the present frozen dessert at 5°C may be, as a lower limit, 100 mPa·s or more, 200 mPa·s or more, or 300 mPa·s or more, and may be, as an upper limit, 1600 mPa·s or less, 1500 mPa·s or less, 1400 mPa·s or less, 1300 mPa·s or less, 1200 mPa·s or less, 1100 mPa·s or less, 1000 mPa·s or less, or 900 mPa·s or less. The upper and lower limit values ​​of the viscosity may be arbitrarily combined. A suitable range of the viscosity is preferably 100 to 1600 mPa·s, and more preferably 300 to 900 mPa·s. When the viscosity is equal to or greater than the lower limit, the dessert has a less ice-crystal feel and a rich flavor, while when the viscosity is equal to or less than the upper limit, the dessert has a moderate cool feeling and the flavor of the flavor-providing ingredient, such as vanilla, can be strongly perceived. The method for measuring the product viscosity is the same as that described in the Examples below. The product viscosity can vary depending on the dietary fiber content. As the dietary fiber content increases, the product viscosity tends to increase. In addition to the dietary fiber content, the product viscosity can also be adjusted by the type and content of stabilizer. As the stabilizer content increases, the viscosity tends to increase.

[0042] <<Method for Producing Frozen Dessert>> The present frozen dessert can be produced by a method of cooling a raw material mix containing dietary fiber to below its freezing point to prepare a partially frozen product, molding the partially frozen product into an unhardened shaped product, and hardening the unhardened shaped product to obtain a hardened product. In another aspect, the method for producing a frozen dessert of this embodiment includes a freezing step of cooling a raw material mix containing dietary fiber to below the freezing point of the raw material mix in a continuous freezer to continuously prepare a partially frozen product, an extrusion molding step of extruding the partially frozen product through an extrusion port to obtain an unhardened shaped product, and a hardening step of hardening the unhardened shaped product to obtain a hardened product. The method for producing a frozen dessert of this embodiment may be an extrusion molding method.

[0043] 1, 2A, and 2B show one embodiment of an apparatus suitable for the frozen dessert manufacturing method of this embodiment, which is an apparatus for manufacturing frozen desserts by extrusion molding. In this embodiment, the frozen dessert to be manufactured will be described using an example of an ice cream bar-shaped product in which a stick is inserted into a flat plate-shaped frozen dessert (frozen dessert main body). Hereinafter, the thickness direction of the frozen dessert main body will be referred to as the Z direction, the direction perpendicular to the Z direction and parallel to the direction in which the stick is inserted will be referred to as the X direction, and the direction perpendicular to the X and Z directions will be referred to as the Y direction. The frozen dessert main body is molded by extrusion molding, and the Z direction is parallel to the extrusion direction.

[0044] The apparatus of this embodiment generally comprises a continuous freezer 50, an extrusion nozzle 11, a cutting unit 20, and a tray 30. FIG. 1 is a schematic diagram showing the relative positions of the extrusion nozzle 11, the cutting unit 20, and the tray 30. The supply unit 11a of the extrusion nozzle 11 is connected to the continuous freezer 50, which will be described later. The continuous freezer of this embodiment (hereinafter simply referred to as the "freezer") is a freezer compatible with the extruder method, and is capable of preparing partially frozen products cooled to a temperature at which they can be molded. In this specification, the extruder method refers to a method for producing frozen desserts that includes a molding step in which partially frozen products prepared in a freezer are continuously discharged through an extruder nozzle and cut to obtain molded products (unhardened molded products) of the partially frozen products.

[0045] FIG. 2A is a schematic longitudinal cross-sectional view of a freezer 50, and FIG. 2B is a schematic transverse cross-sectional view of the continuous freezer shown in FIG. 2A taken along line B-B. The freezer 50 comprises a cylinder 51, a dasher 52, and a beater 53. When a raw material mix is ​​supplied into the cylinder 51 from one end thereof, the raw material mix moves toward the other end. If necessary, air can be entrained in the raw material mix before it is supplied into the cylinder 51. The cylinder 51 is provided with a refrigerant jacket 54 on the outside, which freezes moisture in the raw material mix moving inside the cylinder 51. A refrigerant circulates within the refrigerant jacket 54, and heat exchange between the refrigerant and the raw material mix in the cylinder 51 causes the raw material mix to freeze, forming a layer of frozen material (in other words, deposits) on the inner wall of the cylinder 51.

[0046] The dasher 52 rotates around the central axis of the cylinder 51 as its axis of rotation, stirring the inside of the cylinder 51 while scraping off deposits on the inner wall of the cylinder 51. The dasher 52 is substantially cylindrical and has a through-hole, which connects the inside and outside of the dasher 52. A blade 52a provided on the outer surface of the dasher 52 scrapes off deposits on the inner wall of the cylinder 51. A coaxial beater 53 is provided inside the dasher 52.

[0047] In the freezer 50, the frozen material (deposits) formed on the inner wall of the cylinder 51 is scraped off by the blade 52a into small pieces, which are then uniformly stirred together with the unfrozen raw material mix (or raw material mix and air) by the dasher 52 and the beater 53 to form a uniform mixture of these, a partially frozen material, which is then discharged from the freezer 50.

[0048] The extrusion nozzle 11 forms the partially frozen material discharged from the freezer 50 into a predetermined shape. The extrusion nozzle 11 shown in Figure 1 has, from top to bottom, a supply section 11a, a cylindrical main tube section 11b, a reduced diameter section 11c, and a discharge section 11d. The lower end of the discharge section 11d opens to form an extrusion port 11e. The central axis of the main tube section 11b is defined as the central axis P of the extrusion nozzle 11. The central axis P is parallel to the Z direction.

[0049] In this embodiment, the partially frozen material continuously discharged from the freezer 50 is continuously supplied to the supply unit 11a. The supply unit 11a supplies the partially frozen material to the main tube unit 11b. The partially frozen material passes through the main tube unit 11b, the reduced diameter unit 11c, and the discharge unit 11d in this order, and is discharged downward in the Z direction from the extrusion port 11e, where it falls naturally onto the tray 30. The discharge unit 11d is cylindrical, and its inner shape is designed to reflect the planar shape of the uncured molded product 22 to be obtained, taking into account deformation due to dropping. The main tube unit 11b is cylindrical with a larger diameter than the discharge unit 11d. The main tube unit 11b and the discharge unit 11d are connected via the reduced diameter unit 11c. The provision of the reduced diameter unit 11c makes the rate at which the partially frozen material is discharged from the discharge unit 11d faster than the rate at which the partially frozen material is supplied to the main tube unit 11b.

[0050] The cutting unit 20 cuts the partially frozen material 21 discharged from the extrusion outlet 11e of the extrusion nozzle 11 perpendicular to the extrusion direction (Z direction) to produce flat, uncured molded products 22. The partially frozen material 21 is cut using, for example, a wire. The tray 30 receives the uncured molded product 22 that falls naturally from the extrusion outlet 11e of the extrusion nozzle 11 on a plane perpendicular to the Z direction (X-Y plane) and transports it in the Y direction. In this embodiment, a stick insertion device (not shown) is provided that pierces the partially frozen material with a stick 10 just before cutting, and the popsicle-shaped uncured molded product 22 falls naturally onto the tray 30. The thickness of the uncured molded product 22 in the Z direction can be adjusted by the flow rate of the partially frozen material 21 discharged from the discharge unit 11d and the cutting speed of the cutting unit 20.

[0051] <Raw material mix preparation step> The raw material mix can be prepared, for example, by mixing all of the above-mentioned frozen dessert ingredients. That is, the raw material mix contains dietary fiber. The raw material mix usually further contains water. The raw material mix preferably contains a sweetener. The raw material mix may further contain a dairy product ingredient. The raw material mix may further contain other ingredients as needed, as long as the effects of the present invention are not impaired. The dietary fiber, sweetener source, dairy product ingredient, and other ingredients are the same as the dietary fiber, sweetener source, dairy product ingredient, and other ingredients described in <<Frozen dessert>>, and therefore description thereof will be omitted.

[0052] The composition of the raw material mix is ​​designed so that the viscosity falls within the above range. In this embodiment, the frozen dessert main body is made of a hardened raw material mix. The composition by mass of the raw material mix is ​​the same as the composition by mass of the frozen dessert main body. The dietary fiber content, relative to the total mass of the raw material mix, may be, as a lower limit, 3% by mass or more, 4% by mass or more, 5% by mass or more, 6% by mass or more, 7% by mass or more, or 8% by mass or more, and as an upper limit, 20% by mass or less, 19% by mass or less, 18% by mass or less, 17% by mass or less, 16% by mass or less, or 15% by mass or less. A preferred range is 3 to 20% by mass, more preferably 5 to 17% by mass, and even more preferably 8 to 15% by mass. A content above the above lower limit allows the raw material mix to have a low sugar content, while a content below the above upper limit provides a superior flavor.

[0053] When the raw material mix contains carbohydrates, the carbohydrate content may be, relative to the total mass of the raw material mix, at least 3% by mass, at least 4% by mass, at least 5% by mass, or at least 6% by mass, and at most 30% by mass, at most 29% by mass, at most 28% by mass, at most 27% by mass, at most 26% by mass, at most 25% by mass, at most 24% by mass, at most 23% by mass, at most 22% by mass, at most 21% by mass, at most 20% by mass, at most 19% by mass, at most 18% by mass, at most 17% by mass, at most 16% by mass, or at most 15% by mass. A preferred range is 3 to 30% by mass, more preferably 5 to 20% by mass, and even more preferably 6 to 15% by mass. A content above the lower limit can provide a soft texture for the frozen dessert, while a content below the upper limit can provide a low-carbohydrate raw material mix. Preferred carbohydrates are as described in the "Frozen Desserts" section, and therefore further explanation is omitted.

[0054] When the raw material mix contains a high-intensity sweetener, the content of the high-intensity sweetener may be, relative to the total mass of the raw material mix, a lower limit of 0.001% by mass or more, 0.005% by mass or more, or 0.01% by mass or more, and an upper limit of 1.0% by mass or less, 0.9% by mass or less, 0.8% by mass or less, 0.7% by mass or less, 0.6% by mass or less, or 0.5% by mass or less. The upper and lower limits of the high-intensity sweetener relative to the total mass of the raw material mix can be arbitrarily combined. A suitable range of the high-intensity sweetener is preferably 0.001 to 1.0% by mass, more preferably 0.005 to 0.7% by mass, and even more preferably 0.010 to 0.5% by mass. A content of the high-intensity sweetener equal to or greater than the above lower limit provides an excellent flavor in terms of moderate sweetness, while a content of the high-intensity sweetener equal to or less than the above upper limit provides an excellent flavor in terms of not having excessive sweetness. The preferred high-intensity sweeteners are as described in the section on "Frozen Desserts," and therefore further explanation is omitted here.

[0055] The raw materials can be mixed by a conventional method. When mixing the raw materials, they may be heated to a temperature range that does not cause deterioration of the ingredients, for example, about 60 to 80°C. After mixing the raw materials, the resulting mixed liquid is preferably heat-sterilized. When the mixed liquid is heat-sterilized, ingredients that are easily denatured by the heat during heat-sterilization (e.g., flavorings, etc.) may be added after heat-sterilization. As the heat-sterilization device, known devices such as a plate-type sterilizer, a tubular-type sterilizer, an infusion-type sterilizer, an injection-type sterilizer, or a batch-type sterilizer can be used. If necessary, the mixed liquid may be filtered or homogenized before or after heat-sterilization. If necessary, lactic acid bacteria may be added to the mixed liquid after heat-sterilization, and fermentation may be carried out.

[0056] The viscosity of the raw material mix at 5°C may be, as a lower limit, 100 mPa·s or more, 200 mPa·s or more, 250 mPa·s or more, or 300 mPa·s or more, and as an upper limit, 1500 mPa·s or less, 1400 mPa·s or less, 1300 mPa·s or less, 1200 mPa·s or less, 1100 mPa·s or less, 1000 mPa·s or less, or 900 mPa·s or less. A suitable range is 100 to 1500 mPa·s, preferably 200 to 1200 mPa·s, and more preferably 250 to 900 mPa·s. The upper and lower limit values ​​of the viscosity can be arbitrarily combined. When the viscosity is equal to or greater than the lower limit value, icing is less likely to occur inside the cylinder during continuous operation. If the viscosity is below the upper limit, an increase in piping pressure during sterilization and failure to deliver the mix to the freezer are unlikely to occur. The viscosity of the raw material mix at 5°C can vary depending on the dietary fiber content. The viscosity tends to increase as the dietary fiber content in the raw material mix increases. The viscosity of the raw material mix at 5°C can be adjusted not only by the dietary fiber content but also by the stabilizer content. The viscosity tends to increase as the stabilizer content increases. The composition of the raw material mix is ​​preferably designed so that the viscosity is within the above range. In this embodiment, the frozen dessert main body consists of a hardened product of the raw material mix. The composition by mass of the raw material mix is ​​the same as the composition by mass of the frozen dessert main body.

[0057] When the raw material mix contains dairy ingredients, the milk solids content relative to the total mass of the raw material mix may be, as a lower limit, 3% by mass or more, 5% by mass or more, 8% by mass or more, 10% by mass or more, or 15% by mass or more, and may be, as an upper limit, 25% by mass or less, 20% by mass or less, or 18% by mass or less. The upper and lower limits of the milk solids content relative to the total mass of the raw material mix can be arbitrarily combined. A suitable range of the milk solids content relative to the total mass of the raw material mix is ​​preferably 3 to 25% by mass, more preferably 5 to 20% by mass, and even more preferably 10 to 18% by mass. When the milk solids content relative to the total mass of the raw material mix is ​​equal to or greater than the above lower limit, a rich flavor is obtained. When the milk solids content is equal to or less than the above upper limit, the freezing point is increased, thereby preventing coarsening of ice crystals due to temperature changes after production of the frozen dessert and improving resistance to melting (melt resistance) after production of the frozen dessert. Here, the milk solids content is the sum of the non-fat milk solids and milk fat content. The milk fat content relative to the total mass of the raw material mix may be, as a lower limit, 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, 5% by mass or more, 6% by mass or more, 7% by mass or more, or 8% by mass or more, and may be, as an upper limit, 15% by mass or less, 14% by mass or less, 13% by mass or less, 12% by mass or less, 11% by mass or less, or 10% by mass or less. The upper and lower limits of the milk fat content relative to the total mass of the raw material mix can be arbitrarily combined. A suitable range of the milk fat content relative to the total mass of the raw material mix is ​​preferably 1 to 15% by mass, more preferably 3 to 12% by mass, and even more preferably 5 to 10% by mass. A milk fat content relative to the total mass of the raw material mix equal to or greater than the above lower limit provides an excellent, rich flavor, while a milk fat content equal to or less than the above upper limit prevents fat adhesion in the freezer, enabling extended production and reducing the frequency of fat lumps during freezing.

[0058] The solid content (also referred to as total solid content) of the raw material mix may be, relative to the total mass of the raw material mix, at least 25% by mass, at least 26% by mass, at least 27% by mass, at least 28% by mass, at least 29% by mass, at least 30% by mass, or at least 31% by mass, and at most 45% by mass, at most 44% by mass, at most 43% by mass, at most 42% by mass, at most 41% by mass, at most 40% by mass, at most 39% by mass, or at most 38% by mass. The upper and lower limits of the solid content of the raw material mix relative to the total mass of the raw material mix can be arbitrarily combined. A suitable range of the solid content of the raw material mix relative to the total mass of the raw material mix is ​​preferably 25 to 45% by mass, more preferably 28 to 40% by mass, and even more preferably 31 to 38% by mass. When the solid content of the raw material mix relative to the total mass of the raw material mix is ​​at least the above-mentioned lower limit, the frozen dessert will have excellent softness at the time of chewing, while when it is at most the above-mentioned upper limit, the frozen dessert will have excellent resistance to melting (melt resistance) after production.

[0059] The total fat content of the raw material mix may be, for example, 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, 5% by mass or more, 6% by mass or more, 7% by mass or more, or 8% by mass or more, relative to the total mass of the raw material mix, with an upper limit of 15% by mass or less, 14% by mass or less, 13% by mass or less, 12% by mass or less, 11% by mass or less, or 10% by mass or less. The upper and lower limits of the total fat content of the raw material mix relative to the total mass of the raw material mix can be arbitrarily combined. A suitable range of the total fat content of the raw material mix relative to the total mass of the raw material mix is ​​preferably 1 to 15% by mass, more preferably 3 to 12% by mass, and even more preferably 5 to 10% by mass. A total fat content of the raw material mix relative to the total mass of the raw material mix equal to or greater than the above lower limit provides an excellent, rich flavor, while a total fat content of the raw material mix equal to or less than the above upper limit prevents adhesion of fat granules in the freezer, enabling extended production and further reducing the frequency of fat lumps during freezing.

[0060] The freezing point of the raw material mix may be, as a lower limit, −4.0°C or higher, −3.9°C or higher, −3.8°C or higher, −3.7°C or higher, −3.6°C or higher, −3.5°C or higher, −3.4°C or higher, −3.3°C or higher, −3.2°C or higher, −3.1°C or higher, or −3.0°C or higher, and as an upper limit, −1.5°C or lower, −1.6°C or lower, −1.7°C or lower, −1.8°C or lower, −1.9°C or lower, or −2.0°C or lower. The upper and lower limits of the freezing point of the raw material mix can be arbitrarily combined. A suitable range for the freezing point of the raw material mix is ​​preferably −1.5 to −4.0°C, more preferably −1.7 to −3.5°C, and even more preferably −2.0 to −3.0°C. When the freezing point of the raw material mix is ​​equal to or higher than the above lower limit, a stable temperature can be maintained without supercooling during freezing. From a product perspective, this prevents ice crystals from coarsening inside the cylinder during freezing, imparting a smooth texture to frozen desserts. When the freezing point of the raw material mix is ​​below the upper limit above, cooling is not insufficient, resulting in a stable freezing temperature, which provides excellent shape retention and enables stable production. From a product perspective, this also results in excellent resistance to melting (melt resistance) after frozen dessert production.

[0061] The calorie content per 100 g of the raw material mix is ​​preferably 30 to 200 kcal / 100 g, more preferably 40 to 180 kcal / 100 g, and even more preferably 50 to 150 kcal / 100 g. The calorie content per product is preferably 10 to 150 kcal, more preferably 30 to 130 kcal, and even more preferably 40 to 120 kcal. When the calorie content per 100 g of the raw material mix is ​​equal to or greater than the lower limit of the above range, the raw material mix contains a certain amount of solids, which prevents overcooling during freezing and allows for a stable temperature to be maintained. As a product, the icy texture of the frozen dessert can be reduced, resulting in a smooth texture. When the calorie content per 100 g of the raw material mix is ​​equal to or less than the upper limit, the raw material mix is ​​not insufficiently cooled, allowing for a stable freezing temperature and excellent shape retention, enabling stable production. In terms of product, it will be popular with consumers who are concerned about calories but also place importance on taste, and will be a product that combines health and deliciousness at a high level.

[0062] <Freezing Step> The raw material mix obtained in the raw material mix preparation step is continuously supplied to the freezer 50 shown in FIG. 2A to continuously obtain a partially frozen product. In the freezer 50, the raw material mix is ​​cooled to below the freezing point of the raw material mix to continuously prepare a partially frozen product. The temperature of the raw material mix just before the entrance to the freezer 50 (also referred to as the supply temperature) is higher than the freezing point of the raw material mix. If the supply temperature is too high, the temperature inside the freezer may not drop, while if it is too low, the viscosity of the raw material mix may increase, making it difficult to stabilize the flow rate. Therefore, the temperature is adjusted to a value that does not cause these problems. The absolute value of the difference between the supply temperature and the freezing point of the raw material mix may have a lower limit of 5°C or more, 6°C or more, or 7°C or more, and an upper limit of 12°C or less, 11°C or less, or 10°C or less. The upper and lower limits of the absolute value of the difference between the supply temperature and the freezing point of the raw material mix can be arbitrarily combined. The preferred range of the absolute value of the difference between the supply temperature and the freezing point of the raw material mix is ​​5 to 12°C, and more preferably 7 to 10°C.

[0063] If air is entrained when the raw material mix is ​​supplied to the freezer 50, the mixture of raw material mix and air is introduced into the cylinder, where it is frozen while containing air bubbles, becoming a partially frozen product containing air, which is then discharged from the freezer 50. The overrun of the partially frozen product can be adjusted by the amount of air mixed with the raw material mix. The size of the ice crystals in the final frozen dessert can be adjusted by the dasher rotation speed. Increasing the dasher rotation speed tends to result in smaller ice crystals in the frozen dessert. If the raw material mix contains fat, the size of the fat globules in the final frozen dessert can be adjusted by the dasher rotation speed. Increasing the dasher rotation speed tends to promote fat aggregation, resulting in larger fat globules.

[0064] <Extrusion Molding Process> When the partially frozen material continuously discharged from the freezer 50 is continuously supplied to the extrusion nozzle 11, the partially frozen material is continuously extruded from the extrusion port 11e of a predetermined shape, cut, and falls onto the tray 30, thereby obtaining an uncured molded product 22. The extrusion temperature of the partially frozen material may be, as a lower limit, −6.0°C or higher, −5.9°C or higher, or −5.8°C or higher, and may be, as an upper limit, −3.5°C or lower, −3.6°C or lower, or −3.7°C or lower. The upper and lower limits of the extrusion temperature of the partially frozen material can be arbitrarily combined. A suitable range for the extrusion temperature of the partially frozen material is −6.0 to −3.5°C. The extrusion temperature of the partially frozen material is preferably −5.9 to −3.6°C, and more preferably −5.8 to −3.7°C. If the extrusion temperature is above the lower limit, fat lumps are less likely to occur, while if it is below the upper limit, the texture is smooth, shape retention is excellent, and the shape is stable. In this specification, the extrusion temperature of the partially frozen product is the value measured when the partially frozen product is discharged from the extrusion port. The extrusion temperature of the partially frozen product is a temperature below the freezing point of the raw material mix, and the absolute value of the difference between the extrusion temperature and the freezing point of the raw material mix may have a lower limit of 1°C or more, 1.5°C or more, or 2°C or more, and an upper limit of 5°C or less, 4.5°C or less, or 4°C or less. The upper and lower limits of the absolute value of the difference between the extrusion temperature and the freezing point of the raw material mix can be combined arbitrarily. A suitable range for the absolute value of the difference between the extrusion temperature and the freezing point of the raw material mix is ​​preferably 1 to 5°C, and more preferably 2 to 4°C.

[0065] The unhardened molded product 22 is cooled and hardened to obtain the frozen dessert body. Hardening can be performed by a conventional method. For example, the unhardened molded product 22 is hardened by keeping it at -45 to -30°C for 20 minutes to 1 hour.

[0066] <Coating Step> A coating layer (second layer) may be formed on the outer surface of the frozen dessert body (first layer) by a known method to form a multi-layered frozen dessert (coating step). For example, the coating layer can be formed by a known method, such as by gripping the stick, lifting the frozen dessert body, immersing it in a coating liquid, and then cooling and hardening it. The temperature of the coating liquid is preferably, for example, 30 to 50°C. The time for immersion in the coating liquid (retention time) is preferably, for example, 0.1 to 5 seconds.

[0067] The coating liquid is preferably a fat or oil composition. The fat or oil contained in the fat or oil composition is not particularly limited. It may be any fat or oil that is used as a component of a coating layer for frozen desserts. The fat or oil composition is, for example, chocolate. Examples of fat or oil include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, palm oil, palm kernel oil, shea butter, sal fat, and cocoa butter.

[0068] The fat and oil composition may contain components other than fats and oils. Examples of other components include cocoa raw materials such as cocoa mass and cocoa powder; sweeteners; dairy products; water; emulsifiers; thickening stabilizers; salting agents such as salt and potassium chloride; acidulants such as acetic acid, lactic acid, and gluconic acid; coloring agents such as β-carotene, caramel, and red koji pigment; antioxidants such as tocopherol and tea extract; vegetable proteins such as wheat protein and soy protein; egg products such as eggs and various egg processes; flavorings; spices; seasonings; pH adjusters; food preservatives; shelf life enhancers; and various food ingredients such as fruits, fruit juices, coffee raw materials, and nut and seed raw materials. Specific examples of sweeteners and dairy products include the same sweeteners and dairy products as those used in the raw material mix.

[0069] The oil and fat composition preferably has a solid fat index (SFI) of 40 to 95% at -10°C and a solid fat index (SFI) of 0 to 40% at 20°C. More preferably, the SFI is 50 to 95% at -10°C and 0.1 to 20% at 20°C. Even more preferably, the SFI is 55 to 85% at -10°C and 1 to 15% at 20°C. "SFI" (Solid Fat Index) means the proportion (unit: %) of solid fat present in an oil or fat at a certain temperature. It is obtained by measuring a sample to be measured using a differential scanning calorimeter (DSC-60Plus; manufactured by Shimadzu Corporation), calculating the heat of fusion, and analyzing the data.

[0070] In the multi-layered frozen dessert of this embodiment, the mass ratio of the frozen dessert body to the coating layer, i.e., frozen dessert body:coating layer, is preferably 2.0:1 to 5.0:1, more preferably 2.5:1 to 4.5:1, and even more preferably 3.0:1 to 4.0:1. The mass ratio of the frozen dessert body to the coating layer in the multi-layered frozen dessert can be measured by peeling the coating layer from the frozen dessert in a frozen state, then measuring the masses of the frozen dessert body and the coating layer, and calculating the mass ratio. The mass ratio of the frozen dessert body to the coating layer can be adjusted, for example, by the surface temperature of the frozen dessert body, the temperature of the coating liquid, and the immersion time of the frozen dessert body in the coating liquid.

[0071] The calorie content per 100 g of the multi-layered frozen dessert of this embodiment is preferably 80 to 350 kcal / 100 g, more preferably 90 to 300 kcal / 100 g, and even more preferably 100 to 300 kcal / 100 g. The calorie content per product of the multi-layered frozen dessert of this embodiment is preferably 30 to 250 kcal, more preferably 50 to 230 kcal, and even more preferably 80 to 220 kcal.

[0072] According to this embodiment, by reducing the size of the ice crystals in the frozen dessert, a frozen dessert containing dietary fiber and having excellent texture and flavor can be obtained. For example, the ice crystals can be reduced by lowering the extrusion temperature. It is also believed that lowering the extrusion temperature promotes fat aggregation, further improving the texture and flavor. By incorporating dietary fiber as a solids source, the amount of carbohydrates incorporated can be reduced, allowing for the production of a low-carbohydrate frozen dessert with excellent texture and flavor.

[0073] Furthermore, as shown in the examples below, even if the overrun is increased, the melting rate in the meltdown test is low and good shape retention can be achieved. The reason for this is thought to be that lowering the extrusion temperature promotes fat aggregation, resulting in sufficient formation of the three-dimensional structure of fat. By increasing the overrun, the carbohydrate content per volume can be reduced.

[0074] For example, in the meltdown test described below, a frozen dessert body (present frozen dessert) having a melting rate of 70% or less after 120 minutes can be obtained. Meltdown test: A frozen dessert having an initial mass M1 is left standing in a 23.5°C atmosphere, and the mass of the liquid produced by melting is measured over time. When the mass of the liquid produced from the start of standing until a predetermined time has elapsed is designated as M2, the melting rate (unit: %) is calculated using the following formula: Melting rate = M2 / M1 x 100. The lower limit of the melting rate may be, for example, 5% or more, 6% or more, 7% or more, 8% or more, 9% or more, 10% or more, 11% or more, or 12% or more. The upper limit may be 70% or less, 69% or less, 65% or less, 64% or less, 60% or less, 59% or less, 55% or less, 54% or less, 53% or less, or 52% or less. The upper and lower limits of the melting rate can be combined. The melting rate is preferably in the range of 5 to 70%, more preferably 10 to 70%.

[0075] Although the present embodiment has been described with reference to an example of a popsicle-shaped frozen dessert having a stick shape, a frozen dessert having a flat plate-shaped frozen dessert body can also be manufactured using a similar manufacturing method. For example, a frozen dessert in the form of a flat plate-shaped frozen dessert body contained in an edible container such as a wafer shell, or a frozen dessert in the form of a flat plate-shaped frozen dessert body sandwiched between plate-shaped foods such as biscuits, can be mentioned.

[0076] The present invention will be explained in more detail below using examples, but the present invention is not limited to these examples.

[0077] <Measurement Method and Evaluation Method> [Average Ice Crystal Diameter] The frozen dessert to be measured was stored in a freezer at -35°C for at least 24 hours to adjust the temperature. An optical microscope (Nikon Co. Ltd., product name: Nikon Eclipse E400) and a slide (Matsunami Glass Ind., Ltd., product name: S1225) were used as the measurement equipment. The temperature inside a temperature-controllable freezer glove box was set to -15°C, and the optical microscope and the experimental equipment to be used were placed inside. After the inside of the box had cooled sufficiently, the frozen dessert to be measured was transferred into the box and stored there for approximately 5 hours to adjust the temperature. A small sample was taken from the center of the frozen dessert using a medicine spoon. The sample was placed in the center of the slide, and several drops of isobutanol were added on top to remove fat. Another slide was placed on top of this, taking care not to leave any air bubbles between the slides. The preparation was held at a position away from the sample and slowly moved back and forth and side to side to disperse the ice crystals in the sample so that they did not overlap. In this state, the preparation was placed on an observation stage, and the ice crystals in the sample were observed at a magnification of 350x. For the image of the obtained field of view, image analysis software (Media Cybernetics product name Image Pro Plus ver. 7.0) was used to measure the area of ​​the ice crystals observed two-dimensionally from above. The diameter (R, equivalent diameter of a circle) when the measured area (A) was assumed to be a circle was calculated using the following formula: R = 2 × √(A / π) The number and diameter (R, unit: μm) of all ice crystals confirmed in the field of view were measured, and the average diameter was calculated.

[0078] [Mean diameter and 90% diameter of fat globules] The frozen dessert to be measured, which had been stored in a -35°C freezer, was allowed to stand in a 5°C refrigerator for 3 hours, and then dissolved in deionized water at 5-10°C in an amount three times the volume of the frozen dessert, and allowed to stand in a 5°C refrigerator for at least 12 hours. The solution was gently stirred before measurement to prepare a sample. The particle size distribution was measured using a laser diffraction / scattering particle size distribution analyzer (HORIBA, product name: Partica LA-950V2) under the following measurement conditions. Specifically, first, a flow cell attached to the analyzer was connected, and the sample was dropped into a circulating dispersion medium, followed by circulation and stirring to prepare the sample. When the sample transmittance (R) reached a predetermined range (75% to 85%), the analyzer was operated to capture laser diffraction / scattering data. A particle size distribution was obtained based on the captured data, and the volume-based mean diameter and the 90% diameter in the volume-based cumulative distribution of the obtained particle size distribution were calculated, which were then used as the mean diameter and 90% diameter of the fat globules. (Measurement conditions: wet) Dispersion medium: water Sample refractive index: 1.600-0.000i Dispersion method: no ultrasonic irradiation, no surfactant or dispersant used Circulation speed: 5 (flow rate 2.3 L / min, motor rotation speed 1160 rpm) Stirring speed: 1 (900 rpm) Sample transmittance: 75% to 85%

[0079] [Evaluation of Shape Retention: Meltdown Test] The frozen dessert to be measured was stored in a -15°C freezer for 24 hours or more to adjust the temperature. The mass of the sample (initial mass M1, unit: g) was measured, and the sample was placed on a wire mesh (mesh opening 4.5 mm) at 23.5°C in a draft-free atmosphere at 23.5°C (relative humidity 47%). A receiver and a scale were placed under the wire mesh, and the mass of the liquid that fell into the receiver was measured over time. The melting rate (unit: %) was calculated using the following formula based on the mass M2 (unit: g) of the liquid 120 minutes after the sample was placed on the wire mesh. A low melting rate means a slow melting rate, excellent tissue integrity (shape retention), and a longer ice cream retention time (persistence) in the mouth during consumption. In other words, a low melting rate means excellent persistence, which is one element of good flavor. Melting rate = M2 / M1 x 100

[0080] [Viscosity] The viscosity of the raw material mix was measured by adjusting the temperature of the raw material mix to 5°C using a Brookfield viscometer (product name: RB-80L, manufactured by Toki Co., Ltd.) at a rotation speed of 60 rpm and rotor No. 3. The viscosity of the frozen dessert (product viscosity) was measured by adjusting the temperature to 5°C and using a Brookfield viscometer (product name: RB-80L, manufactured by Toki Co., Ltd.) at a rotation speed of 60 rpm and rotor No. 3, after storing a frozen dessert that had been stored in a freezer at -35°C for 24 hours or more in a refrigerator at 5°C for 12 hours or more to obtain a molten frozen dessert liquid.

[0081] [Sensory Evaluation (1)] The frozen desserts obtained by the method described below were subjected to a sensory evaluation using the following method. Nine panelists with over five years of experience in developing frozen desserts tasted bite-sized samples of the frozen desserts and scored the smoothness of the texture on the tongue while chewing them using the following scoring criteria. The average scores of the nine panelists were calculated. Prior to the evaluation, the panelists also tasted a reference sample (Example 4) and standardized the scale for the frozen dessert of Example 4, determining that it received a score of 3 on the following scoring criteria. "Smoothness on the tongue" was defined as "the degree of denseness of the frozen dessert texture when chewed." [Scoring Criteria] 1 point: The sample is clearly not smoother than the reference sample. 2 points: The sample is slightly less smooth than the reference sample. 3 points: No difference is perceived compared to the reference sample. 4 points: The sample is slightly smoother than the reference sample. 5 points: The sample is clearly smoother than the reference sample.

[0082] [Sensory Evaluation (2)] The frozen desserts obtained by the method described below were subjected to a sensory evaluation using the following method. Thirty general consumers tasted samples of the frozen desserts of Production Example 1 and Reference Example 1 and scored them using the following scoring criteria for the following evaluation items. The positive rate was calculated from the scoring results for each item, and a chi-square test was used to confirm significant differences. The positive rate was calculated using the following formula: Positive rate (%) for "Balance between the 'strength' of the flavor of the coating chocolate and the vanilla ice cream" = (Number of general consumers who scored 3 points / Number of general consumers (30 people)) × 100 Positive rate (%) for "Smoothness of texture" = (Number of general consumers who scored 1 point and 2 points / Number of general consumers (30 people)) × 100 [Scoring criteria] "Evaluation item: Balance between the 'strength' of the flavor of the coating chocolate and the vanilla ice cream" 1 point: The flavor of the coating chocolate is too strong and not good. 2 points: The flavor of the coating chocolate is too strong and not very good. 3 points: Just right. 4 points: The vanilla ice cream flavor is too strong and not very good. 5 points: The vanilla ice cream flavor is too strong and not good. "Evaluation item: smoothness of texture" 1 point: Smooth. 2 points: Somewhat smooth. 3 points: Can't say either way. 4 points: Not very smooth. 5 points: Not smooth.

[0083] <Ingredients> The ingredients used in the formulations in Table 1 are as follows. [Ice cream mix] Cream: 48.0% milk fat, 4.5% non-fat milk solids, 52.5% solids. Manufactured by Morinaga Milk Industry Co., Ltd. Cheese: 53.0% milk fat, 10.00% non-fat milk solids, 63.0% solids. Concentrated skim milk: 0.4% milk fat, 34.6% non-fat milk solids, 35.0% solids. Manufactured by Morinaga Milk Industry Co., Ltd. Sweetened egg yolk: 22.30% fat, 55.9% solids. Manufactured by Kewpie Egg Company.

[0084] [Examples 1 to 5] Examples 1 to 3 are working examples, and Examples 4 and 5 are comparative examples.

[0085] A raw material mix was prepared by mixing and dissolving all raw materials according to the composition shown in Table 1, heat sterilization, and homogenization. The raw material mix was continuously fed to a continuous freezer (Hoyer KF2000 freezer) at a feed temperature. The partially frozen material discharged from the freezer was continuously fed to the extrusion nozzle 11 having the configuration shown in FIG. 1. The temperature of the raw material mix immediately before the freezer inlet (feed temperature) was 5°C. In each example, the temperature of the partially frozen material immediately after discharge from the extrusion outlet 11e (extrusion temperature) was adjusted by adjusting the refrigerant temperature of the freezer. All other conditions were the same. The partially frozen material extruded from the extrusion outlet 11e of the extrusion nozzle 11 was cut perpendicular to the extrusion direction and allowed to fall naturally onto a tray 30, yielding an uncured molded product 22. A stick 10 was pierced into the partially frozen material immediately before cutting to form the uncured molded product 22 into an ice bar shape. The resulting uncured molded product 22 was held in an atmosphere of −30°C or below for 20 minutes or more to harden (hardening process). The stick 10 was then peeled off from the tray 30 using a device that grips and lifts it, resulting in an ice bar-shaped frozen dessert in which the flat frozen dessert body and the stick were integrated. The extrusion temperature and overrun of the partially frozen product discharged from the extrusion outlet 11e were measured. The measurement results are shown in Table 2. The ice crystal size, fat globule size, melting rate (meltdown test), and product viscosity of the resulting frozen dessert were measured using the methods described above. Sensory evaluation (1) was also performed using the method described above. The results are shown in Table 2. The results of the meltdown test are shown in Figure 3.

[0086] Examples 4 and 5 are comparative examples in which the filling temperature was increased. Because molding was difficult using the extrusion molding method, a flat-shaped frozen dessert body was produced using the molding method. First, a raw material mix was prepared in the same manner as in Example 1. The raw material mix was adjusted to the supply temperature, and 1 kg was supplied to a batch freezer (manufactured by Carpigiani) to obtain a partially frozen product. The overrun of the partially frozen product was adjusted to 70%. The temperature of the partially frozen product removed from the freezer was measured and used as the extrusion temperature. The obtained partially frozen product was filled into a rectangular mold with an opening measuring 21 mm x 50 mm and a depth of 117 mm, and the mold was immersed in antifreeze at -35°C. A stick was inserted into the center of the opening, and after sufficient hardening, the hardened product was removed from the mold to obtain an ice bar-shaped frozen dessert in which the flat-shaped frozen dessert body and the stick were integrated.

[0087]

[0088]

[0089] As shown in the results in Table 2, Examples 1 to 3, in which the average ice crystal diameter was 40 μm or less and the extrusion temperature was −6.0 to −3.5°C, produced frozen desserts with an excellent smooth texture, as evidenced by the sensory evaluation results. Furthermore, in the meltdown test, the frozen desserts of Examples 1 to 3 had lower melting rates than Examples 4 and 5. As described above, a lower melting rate indicates superior flavor sustainability, which is one element of good flavor. Generally, methods of imparting flavor sustainability by varying the composition, such as by incorporating a larger amount of fat or reducing the overrun to increase the amount of ice in the frozen dessert, are well known, thereby reducing the influence of ambient temperature and slowing the melting rate. However, while Examples 1 to 5 had the same composition, adjusting the average ice crystal diameter promoted fat aggregation and sufficient formation of a three-dimensional fat structure, thereby slowing the melting rate and resulting in frozen desserts with excellent flavor sustainability. Furthermore, as shown in the fat globule size distribution results, the frozen desserts of Examples 1 to 3 had larger fat globule sizes than Examples 4 and 5. As the fat particle size increases, the richness tends to increase, and it can be seen that the frozen desserts of Examples 1 to 3 have a richer taste than Examples 4 and 5. Thus, from the results of the meltdown test and the fat globule particle size distribution, Examples 1 to 3 produced frozen desserts with a rich flavor and excellent flavor persistence. When a frozen dessert with a rich flavor is less likely to melt (excellent flavor persistence), the flavor is sustained, further enhancing the rich deliciousness. Furthermore, the frozen desserts of Examples 1 to 3 had a higher product viscosity than Examples 4 and 5. The increased product viscosity also contributes to the improvement of the richness.

[0090] [Manufacturing Example 1] In this example, a multi-layered frozen dessert was produced having a coating layer (second layer) on the outer surface of the frozen dessert body (first layer). Chocolate with an SFI similar to that of the coating layer in Reference Example 1, described below, was used as the coating liquid. Specifically, chocolate with an SFI of 72% by mass at -10°C and an SFI of 4% by mass at 20°C was used. In the same manner as in Example 2, an ice cream bar-shaped frozen dessert body was produced, immersed in a chocolate liquid at 41°C, held there for 1 second, then removed, and cooled with cold air from liquid nitrogen to solidify, forming a coating layer and obtaining a multi-layered frozen dessert. The mass ratio of frozen dessert body to coating layer was 3.4:1. The thickness of the coating layer was similar to that of the coating layer in Reference Example 1, described below.

[0091] [Reference Example 1] The frozen dessert of this example is a commercially available ice cream bar-type product comprising a frozen dessert body (vanilla ice cream) and a chocolate coating layer. As shown in Table 3, the frozen dessert of this example does not contain dietary fiber and contains more carbohydrates than in Production Example 1. The non-fat milk solids, total fat, and milk fat content of the frozen dessert body are approximately the same as those in Production Example 1, and the total solids content is also approximately the same as those in Production Example 1. The frozen desserts of Production Example 1 and Reference Example 1 were evaluated by general consumers for the "balance between the flavor intensity of the coating chocolate and the flavor intensity of the vanilla ice cream" and the "smoothness of texture" using the sensory evaluation method (2) described above. The results are shown in Table 3.

[0092]

[0093] As shown in the results in Table 3, it was confirmed that there was no statistically significant difference in the positive rate results between Reference Example 1, which did not contain dietary fiber, and Production Example 1, which did contain dietary fiber. Thus, even though it was a multi-layered frozen dessert with a coating layer, a frozen dessert with excellent flavor (a balance of the flavor strength of the coating chocolate and vanilla ice cream, and a smooth texture) was obtained.

[0094] 210 stick, 211 extrusion nozzle, 211a supply section, 211b main cylinder section, 211c diameter reduction section, 211d discharge section, 211e extrusion port, 220 cutting section, 221 partially frozen product, 222 unhardened molded product, 230 tray, 250 freezer, 251 cylinder, 252 dasher with blade, 252a blade, 253 beater, 254 refrigerant jacket

Claims

1. A frozen dessert containing sugar and dietary fiber, with an average ice crystal diameter of 40 μm or less.

2. The frozen dessert according to claim 1, further comprising fat, the average diameter of the fat globules being 3 μm or more.

3. The frozen dessert according to claim 1, having a viscosity at 5°C of 100 to 1600 mPa·s.

4. The frozen dessert according to claim 1, having a freezing point of -4.0 to -1.5°C.

5. The frozen dessert according to claim 1, having an overrun of 20 to 130%.

6. The frozen dessert according to claim 1, wherein the dietary fiber content is 3 to 20% by mass relative to the total mass of the frozen dessert.

7. The frozen dessert according to claim 1, wherein the sugar is one or more selected from the group consisting of monosaccharides, disaccharides, trisaccharides and oligosaccharides.

8. The frozen dessert according to claim 1, further comprising one or more selected from the group consisting of high-intensity sweeteners and sugar alcohols in an amount of 0.001 to 1.0% by mass relative to the total mass of the frozen dessert.

9. The frozen dessert according to claim 1, having a calorie content per 100 g of 30 to 200 kcal / 100 g.

10. The frozen dessert according to claim 1, wherein the melting rate after 120 minutes in the following meltdown test is 70% or less. Meltdown test: A frozen dessert with an initial mass M1 is left standing in an atmosphere at 23.5°C, and the mass of the liquid produced by melting is measured over time. When the mass of the liquid produced after a predetermined time has elapsed from the start of standing is designated as M2, the melting rate (unit: %) is calculated using the following formula: Melting rate = M2 / M1 x 100 11. A multi-layered frozen dessert having a first layer consisting of the frozen dessert according to any one of claims 1 to 10 and a second layer consisting of an oil or fat composition.

12. A multi-layered frozen dessert according to claim 11, wherein the solid fat index (SFI) of the fat composition at -10°C is 40 to 95% by mass and the solid fat index (SFI) at 20°C is 0 to 40% by mass.

13. A method for producing frozen desserts, comprising: a freezing step in which a raw material mix containing dietary fiber is cooled in a continuous freezer to below the freezing point of the raw material mix to continuously prepare partially frozen products; an extrusion molding step in which the partially frozen products are extruded from an extrusion outlet to obtain unhardened molded products; and a hardening step in which the unhardened molded products are hardened to obtain hardened products, wherein the viscosity of the raw material mix at 5°C is 100 to 1500 mPa·s, and the extrusion temperature of the partially frozen products is -6.0 to -3.5°C.

14. The method for producing a frozen dessert according to claim 13, wherein the overrun of the partially frozen product is 20 to 130%.

15. The method for producing a frozen dessert according to claim 13, wherein the freezing point of the raw material mix is ​​-4.0 to -1.5°C.

16. The method for producing a frozen dessert according to claim 13, wherein the dietary fiber content is 3 to 20% by mass relative to the total mass of the raw material mix.

17. A method for producing a frozen dessert according to any one of claims 13 to 16, further comprising a step of coating the hardened product with an oil or fat composition after the hardening step.

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