Frozen dessert in container and method for cooking same

Abstract

This frozen dessert in a container includes a container with a lid, a separation layer for separating the internal space of the container into a first area and a second area, and a frozen dessert disposed in the first area, wherein the second area is in contact with the lid.

Description

Containerized frozen desserts and their preparation methods

[0001] The present invention relates to a packaged frozen dessert and a method for preparing the same.

[0002] One way to enjoy frozen desserts is to pour espresso coffee over ice cream, a combination known as affogato. In affogato, you can enjoy the difference in temperature between the cold ice cream and the hot espresso coffee.

[0003] As an example of a food that allows users to enjoy the temperature difference, Patent Document 1 discloses a frozen dessert food product in which "a frozen dough portion that thaws when heated in a microwave oven to become a cold dessert and a frozen sauce portion that becomes a hot sauce are layered together, the frozen sauce portion being arranged in a state where it can come into direct contact with the surface inside the microwave oven or via a medium having heat conductivity." Patent Document 1 relates to an invention based on the discovery that thawing progresses from the bottom of an object to be heated, even when microwaves are uniformly irradiated. Specifically, Patent Document 1 discloses that a dessert food product having a hot sauce and a cold dough portion is provided by heating the frozen sauce portion, which is arranged in a state where it can come into direct contact with the surface inside the microwave oven or via a medium having heat conductivity, before the frozen dough portion.

[0004] JP 2023-53930 A

[0005] The present invention provides a new food product that can be enjoyed with different temperatures.

[0006] By using a separation layer that separates the cold dessert from the heated liquid, the temperature difference between the dessert and the liquid can be enjoyed.

[0007] The present invention includes the following embodiments. [1] A packaged frozen dessert comprising: a container with a lid; a separating layer dividing the interior space of the container into a first region and a second region; and a frozen dessert disposed in the first region, wherein the second region is in contact with the lid. [2] The packaged frozen dessert according to [1], wherein, when liquid is poured into the second region, the separating layer prevents the liquid from moving from the second region to the first region. [3] The packaged frozen dessert according to [1] or [2], wherein liquid is poured into the second region and then heated by microwaves. [4] The packaged frozen dessert according to any of [1] to [3], wherein the separating layer is disposed approximately parallel to the bottom of the container. [5] The packaged frozen dessert according to any of [1] to [4], wherein the separating layer is disposed on the surface of the frozen dessert. [6] The packaged frozen dessert according to any of [1] to [5], wherein substantially the entire space of the first region is filled with the frozen dessert. [7] The packaged frozen dessert according to any one of [1] to [6], wherein the separating layer is an edible layer. [8] The packaged frozen dessert according to any one of [1] to [7], wherein the container has markings indicating the amount of liquid to be poured into the second region. [9] The packaged frozen dessert according to any one of [1] to [8], further comprising an ingredient disposed in the second region that changes the taste of the liquid poured into the second region.

[10] The packaged frozen dessert according to any one of [1] to [9], wherein the frozen dessert includes ice pieces.

[11] A product comprising the packaged frozen dessert according to any one of [1] to

[10] , and a document stating that liquid is poured into the second region and then heated in a microwave.

[12] A method for cooking the packaged frozen dessert according to any one of [1] to

[10] , comprising pouring liquid into the second region of the packaged frozen dessert according to any one of [1] to

[10] , and then heating in a microwave.

[0008] The present invention can provide a new food product that can be enjoyed with different temperatures.

[0009] FIG. 1 shows a cross-sectional view of an example of a container-packed frozen dessert.

[0010] Hereinafter, embodiments of the present invention will be described in detail, but the present invention is not limited to these and various modifications are possible without departing from the gist of the present invention.

[0011] <Containerized frozen dessert> One embodiment of the present invention relates to a containerized frozen dessert comprising a container with a lid, a separating layer that divides the internal space of the container into a first region and a second region, and a frozen dessert arranged in the first region, wherein the second region is in contact with the lid.

[0012] In the containerized frozen dessert of this embodiment, liquid is poured into the second region and then heated with microwaves, allowing the user to enjoy the temperature difference between the heated liquid and the cold frozen dessert. Furthermore, microwave heating makes the frozen dessert more easily mixable with the heated liquid, so the user can initially enjoy the temperature difference between the frozen dessert and the liquid, and then mix the frozen dessert and liquid together to enjoy the combination of their flavors.

[0013] An example of a liquid containerized frozen dessert according to the present invention is shown in Figure 1. The containerized frozen dessert 1 of Figure 1 includes a container 11, a separating layer 12, a first region 13A, a second region 13B, a frozen dessert 14, and a lid 15. The frozen dessert 14 fills the first region 13A.

[0014] The containerized frozen dessert 1 is cooked by opening the lid 15, pouring liquid into the second region 13B, and heating with microwaves. Because the liquid and the frozen dessert 14 have different microwave transmittances, the temperature of the liquid rises while the frozen dessert 14 remains cold. Furthermore, the presence of the separation layer 12 prevents the heated liquid from moving from the second region 13B to the first region 13A. This allows the user to enjoy the temperature difference between the heated liquid and the cold frozen dessert 14.

[0015] [Frozen desserts] In this specification, "frozen desserts" refers to confectioneries stored under frozen conditions, such as ice creams and frozen desserts, and does not include confectioneries stored at chilled temperatures, such as puddings. Ice creams include ice cream, ice milk, and lacto ice cream. In this specification, "ice creams," "ice cream," "ice milk," and "lacto ice cream" comply with the provisions of the Ministerial Ordinance on Compositional Standards, etc. of Milk and Dairy Products (Ministry of Health, Labour and Welfare Ordinance No. 106 of August 8, 2018).

[0016] Specifically, ice creams are processed milk or foods made from milk as an ingredient, or frozen products that use milk as a main ingredient, and contain 3.0% or more milk solids (excluding fermented milk). Ice cream is milk solids that are 15.0% or more and milk fat that are 8.0% or more. Ice milk is milk solids that are 10.0% or more and milk fat that are 3.0% or more (excluding ice cream). Lactic ice cream is milk solids that are 3.0% or more (excluding ice cream and ice milk).

[0017] The frozen dessert has a milk solids content of less than 3.0%.

[0018] The frozen dessert may contain ice pieces. In this specification, "ice pieces" refers to pieces that are added separately from the ice mix and have a length of 0.06 mm or more. Ice pieces are to be distinguished from ice crystals (usually 30 to 55 μm) that form when the water in the ice mix solidifies during freezing.

[0019] The average length of the ice pieces is preferably 0.06 to 14 mm, more preferably 0.06 to 1.7 mm, and even more preferably 0.06 to 1.0 mm. The average length of the ice pieces may be, for example, 0.10 to 1.7 mm, 0.15 to 1.7 mm, 0.10 to 1.0 mm, or 0.15 to 1.0 mm. By keeping the average length of the ice pieces within the above range, a smooth texture and a cooling sensation can be imparted.

[0020] In this specification, the "length" of an ice piece refers to the longest distance between any two points on the outer edge of the ice piece photographed using an optical microscope or observed with the naked eye. The "average length" of an ice piece in this specification is the average length of 100 randomly selected ice pieces.

[0021] The amount of ice pieces can be, for example, 10 to 80% by mass, 20 to 70% by mass, or 30 to 60% by mass based on the mass of the frozen dessert.

[0022] The overrun of the frozen dessert is not particularly limited, but is preferably 20 to 100%, more preferably 30 to 90%, and even more preferably 40 to 80%.

[0023] The overrun value is the percentage of the air volume contained relative to the volume of the ice cream mix. For example, a frozen dessert with 100% overrun means that it contains the same volume of air as the ice cream mix. Overrun can also be calculated using the following formula: Overrun = ((volume) x (specific gravity) / (weight) - 1) x 100 Specifically, the weight of the frozen dessert is weighed using an electronic balance. The frozen dessert is then immersed in a solution adjusted to a specific gravity of 1.0, and the increased weight is measured and used as the volume of the frozen dessert. Specific gravity refers to the specific gravity of the ice cream mix, and is measured using a vibration density meter or hydrometer.

[0024] [Container with lid] The type of container with lid is not particularly limited, and a container generally used for storing frozen desserts can be used. The container is preferably heat-resistant. In this specification, "heat-resistant" means that the container can withstand microwave heating, more specifically, that the container can withstand heating at 700 W for at least 60 seconds.

[0025] The container preferably has a scale indicating the amount of liquid to be poured into the second area, which makes it easy to pour the correct amount of liquid.

[0026] [Separation Layer] The separation layer can divide the interior space of the container into a first region and a second region.

[0027] The first region has a frozen dessert disposed therein, and it is preferable that substantially the entire space of the first region is filled with the frozen dessert.

[0028] The second area is in contact with the lid of the container, so that liquid can be poured into the second area by opening the lid.

[0029] The second region preferably has sufficient space for pouring liquid, and therefore preferably occupies 10 to 70% of the internal space of the container, more preferably 20 to 60%, and even more preferably 30 to 50%.

[0030] Preferably, the second region contains a material that changes the taste of the liquid poured into the second region (hereinafter referred to as a "flavor-changing material"). The flavor-changing material is preferably disposed on the surface of the separation layer. By using the flavor-changing material, it is possible to enjoy a combination of flavors between the liquid and the frozen dessert.

[0031] Flavor-changing materials include, but are not limited to, coffee powder, matcha powder, cocoa powder, powdered fruit juice, powdered bean paste, and chocolate.

[0032] The separation layer preferably has the ability to prevent a liquid poured into the second region from migrating to the first region. Specifically, a separation layer having the ability to prevent room-temperature water (30 mL) poured into the second region from migrating to the first region in a stationary state is preferred. Furthermore, a separation layer having the ability to prevent room-temperature water (30 mL) poured into the second region from migrating to the first region in a stationary state is preferred. Furthermore, a separation layer having the ability to prevent room-temperature water (30 mL) poured into the second region from migrating to the first region in a stationary state is preferred.

[0033] The separating layer is preferably disposed approximately parallel to the bottom of the container, which facilitates the production of the container-packed frozen dessert.

[0034] The separation layer is preferably disposed on the surface of the frozen dessert, and more preferably covers the entire surface of the frozen dessert. Here, "surface of the frozen dessert" refers to the portion of the entire surface of the frozen dessert that is not in contact with the container. This arrangement facilitates the production of containerized frozen desserts. Furthermore, since the separation layer is in contact with the cold frozen dessert, the temperature of the separation layer is kept low, which increases the time until the separation layer is broken down by the heated liquid.

[0035] The type of the separation layer is not particularly limited. The separation layer may be either an edible layer or a non-edible layer, but by using an edible layer, the combination of the frozen dessert, the liquid, and the edible layer can be enjoyed. Furthermore, by using an edible layer, the effort of removing the separation layer before eating can be eliminated.

[0036] Examples of edible layers include chocolate, caramel sauce, matcha green tea chocolate, chestnut paste, hazelnut paste, butter, apple sauce, and gyuhi.

[0037] Non-edible layers include plastic films and papers.

[0038] The thickness of the separation layer may be selected appropriately depending on the type of separation layer, but may be, for example, 0.1 mm or more, or 0.1 mm or more and 50% or less of the height of the container, or 0.1 mm or more and 10% or less of the height of the container.

[0039] <Product> One embodiment of the present invention relates to a product including the above-described containerized frozen dessert and a document instructing that a liquid be poured into the second region and then heated in a microwave.

[0040] In this embodiment, the location where the document is written is not particularly limited, but examples include the package and label of the containerized frozen dessert, and the container itself.

[0041] <Cooking Method> One embodiment of the present invention relates to a method for cooking a packaged frozen dessert, which comprises pouring a liquid into the second region of the packaged frozen dessert, and then heating the packaged frozen dessert in a microwave.

[0042] [Liquid] The type of liquid is not particularly limited as long as it is edible. Examples of liquids include water, coffee, matcha, milk, soft drinks, teas, alcoholic drinks, and dairy drinks.

[0043] The amount of liquid is preferably 5 to 50% by volume, more preferably 5 to 40% by volume, and even more preferably 10 to 30% by volume, based on the volume of the frozen dessert.

[0044] [Microwave Heating] The microwave output is preferably 400 to 700W, more preferably 500 to 600W.

[0045] The heating time is adjusted according to the microwave output. In the case of 500 W, it is preferably 5 to 60 seconds, more preferably 10 to 35 seconds. In the case of 600 W, it is preferably 5 to 60 seconds, more preferably 7 to 32 seconds. In the case of 700 W, it is preferably 5 to 60 seconds, more preferably 5 to 30 seconds.

[0046] The present invention will be described in more detail below using examples and comparative examples, but the technical scope of the present invention is not limited to these.

[0047] <Study on the presence or absence of a separation layer> A container was filled with ice cream (100 mL), and chocolate was placed as a separation layer so as to completely cover the surface of the filled ice cream, to produce frozen dessert 1A (with a separation layer) as shown in Figure 1. Furthermore, a container was filled with ice cream (100 mL) to produce frozen dessert 1B (without a separation layer).

[0048] Room temperature water (30 mL) was poured into frozen desserts 1A and 1B, and microwave heating (700 W, 30 seconds) was performed. In frozen dessert 1A, which has a separation layer, the water was heated and its temperature rose, while the ice cream remained cold. Furthermore, because the heated water and ice cream were separated by the separation layer, the temperature difference could be enjoyed. On the other hand, in frozen dessert 1B, which does not have a separation layer, the water and ice cream mixed together, making it impossible to enjoy the temperature difference.

[0049] <Study with and without microwave heating> When room temperature water (30 mL) was poured into the above-mentioned frozen dessert 1A and microwave heating (700 W, 30 seconds) was performed, the temperature difference could be enjoyed as described above. Furthermore, the ice cream was easily mixed with the heated water due to the microwave heating. Therefore, at first, the ice cream could be eaten while enjoying the temperature difference between the water and ice cream, and later, the water and ice cream could be mixed together and eaten. For example, by replacing the water with another liquid (e.g., coffee), the combination of coffee and ice cream flavors could be enjoyed.

[0050] On the other hand, when preheated hot water (30 mL) at 90°C was poured onto the above-mentioned frozen dessert 1A, the ice cream remained hard even after 180 seconds had passed, and the hot water and ice cream could not be mixed well. Therefore, from the viewpoint of enjoying the combination of the flavors of the liquid and ice cream, microwave heating is preferable.

[0051] <Study on overrun of frozen dessert> A container was filled with ice cream (100 mL, overrun: 30%), and chocolate was placed as a separating layer so as to completely cover the surface of the filled ice cream, to produce frozen dessert 2A. A container was filled with ice cream (100 mL, overrun: 80%), and chocolate was placed as a separating layer so as to completely cover the surface of the filled ice cream, to produce frozen dessert 2B.

[0052] Room temperature water (30 mL) was poured into Frozen Dessert 2A and Frozen Dessert 2B, and microwave heating (700 W, 30 seconds) was performed. Even after 180 seconds had passed since heating, the temperature difference between the heated water and the still-cold ice cream could be enjoyed in a stationary state.

[0053] <Study on the presence or absence of ice chips> Ice cream and ice chips were mixed to produce ice cream with ice chips (overrun: 80%). The ice cream with ice chips was filled into a container, and chocolate was placed as a separating layer so as to completely cover the surface of the filled ice cream, thereby producing frozen dessert 3.

[0054] Room temperature water (30 mL) was poured into Frozen Dessert 3, and microwave heating (700 W, 30 seconds) was performed. Even after 180 seconds had passed since heating, the temperature difference between the heated water and the still-cold ice cream could be enjoyed in a stationary state.

[0055] <Consideration of the type of separation layer> Frozen dessert 4A (caramel sauce), frozen dessert 4B (matcha green tea chocolate), frozen dessert 4C (chestnut paste), frozen dessert 4D (hazelnut paste), frozen dessert 4E (butter), frozen dessert 4F (apple sauce), and frozen dessert 4G (gyuhi) were produced in the same manner as frozen dessert 1A, except that caramel sauce, matcha green tea chocolate, chestnut paste, hazelnut paste, butter, apple sauce, or gyuhi was used instead of the chocolate that was the separation layer of frozen dessert 1A.

[0056] Room temperature water (30 mL) was poured into frozen desserts 4A to 4G and microwaved (700 W, 30 seconds). Even after 60 seconds of heating, the difference in temperature between the heated water and the still-cold ice cream was still noticeable.

[0057] REFERENCE SIGNS LIST 1. Container containing frozen dessert 11. Container 12. Separation layer 13A. First region 13B. Second region 14. Frozen dessert 15. Lid

Claims

1. A containerized frozen dessert comprising: a container with a lid; a separating layer that divides the interior space of the container into a first region and a second region; and a frozen dessert disposed in the first region, wherein the second region is in contact with the lid.

2. The packaged frozen dessert according to claim 1, wherein when a liquid is poured into the second region, the separating layer prevents the liquid from moving from the second region to the first region.

3. The packaged frozen dessert according to claim 1, wherein a liquid is poured into the second region and then heated by microwaves.

4. The container-packed frozen dessert according to claim 1, wherein the separating layer is disposed substantially parallel to the bottom of the container.

5. The container-packed frozen dessert according to claim 1, wherein the separating layer is disposed on the surface of the frozen dessert.

6. The containerized frozen dessert according to claim 1, wherein substantially all of the space in the first region is filled with the frozen dessert.

7. The packaged frozen dessert according to claim 1, wherein the separating layer is an edible layer.

8. The packaged frozen dessert according to claim 1, wherein the container has a scale indicating the amount of liquid to be poured into the second area.

9. The packaged frozen dessert according to claim 1, further comprising a material disposed in the second region that changes the taste of a liquid poured into the second region.

10. The packaged frozen dessert of claim 1, wherein the frozen dessert comprises ice chips.

11. A product comprising: a containerized frozen dessert according to any one of claims 1 to 10; and a document instructing that a liquid be poured into the second region and then heated in a microwave.

12. A method for cooking a packaged frozen dessert, comprising: pouring a liquid into the second region of the packaged frozen dessert according to any one of claims 1 to 10, and then heating the packaged frozen dessert in a microwave.

Images