JP2018139620A - Frozen dessert and process for producing same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a frozen dessert and process for producing the same in which the spoon insertion into a frozen dessert is improved while the decrease in hardness over time after the frozen dessert is taken out of freezer is suppressed.SOLUTION: A frozen dessert in which a plurality of frozen materials having a freezing point different from each other and containing milk ingredient are integrated in a mixed state is produced by going through: a partial freezing step in which a plurality of frozen dessert raw material mixes containing sweetener, milk ingredient and water and having a freezing point different form each other are frozen at a temperature lower than the respective freezing points to produce a plurality of partial frozen compositions; a mixing step in which the plurality of partial frozen compositions are mixed; and a freezing step in which the mixed partial frozen compositions are frozen collectively.SELECTED DRAWING: None

Description

  The present invention relates to a frozen dessert and a method for producing the same.

Immediately after taking out the ice cream from the freezer, it is hard and the sag is bad, so you may wait for a while to raise the temperature before eating.
Patent Document 1 describes a method for degrading lactose by adding an enzyme after desalting milk raw materials as a method for producing ice cream with good saji.
However, this method requires equipment for desalting treatment, and it takes time to decompose lactose.

  Patent Document 2 describes an ice cream in which glucose is mixed to soften the tissue, and Patent Document 3 describes an ice cream in which glucose and glycerin are mixed to soften the tissue. Patent Document 4 describes an ice cream in which dextrin having an average molecular weight of 450 or less is blended in an amount of 1% by weight or more to reduce the hardness.

International Publication No. 2011/077773 JP 56-23850 A JP-A-56-23851 Japanese Patent No. 3427997

However, in the method of softening the tissue by blending specific components as in Patent Documents 2 to 4, even if the hardness is good just after the ice cream is taken out from the freezer, There is a big drop in the height. That is, since the time during which moderate hardness can be maintained is short, there was dissatisfaction with respect to the hardness retention.
An object of the present invention is to improve the sag of frozen confectionery while suppressing a decrease in hardness over time after the frozen confectionery is removed from the freezer.

The present invention includes the following [1] to [7].
[1] A frozen dessert in which freezing points are different from each other and are integrated in a state where a plurality of types of frozen products containing milk components are mixed.
[2] Among the plural types of frozen materials, the mass ratio of two types having a large content is 40:60 to 60:40, and the total content of the two types is 50 to 100% by mass. 1].
[3] A plurality of types of frozen confectionery raw material mixes containing sweeteners, milk components, and water and having different freezing points are frozen at temperatures lower than the respective freezing points to obtain a plurality of types of partially frozen compositions. The manufacturing method of frozen dessert which has a partial freezing process, the mixing process which mixes the said multiple types of partially frozen composition, and the freezing process which freezes this mixed partially frozen composition collectively.
[4] Among the plurality of types of partially frozen compositions used in the mixing step, the mass ratio of the two types having a high blending ratio is 40:60 to 60:40, and the total blended amount of the two types is The manufacturing method of the frozen dessert as described in [3] which is 50-100 mass% with respect to the total amount of the partially frozen composition provided to the said mixing process.
[5] The method for producing a frozen dessert according to [3] or [4], wherein the mixing step includes a mixing operation of mixing two or more of the plurality of partially frozen compositions.
[6] The production of the frozen dessert according to [5], wherein the temperature of the arbitrary partially frozen composition subjected to the mixing operation is higher than the temperature of any other partially frozen composition having a lower freezing point. Method.
[7] The frozen dessert according to [6], wherein the partially frozen composition subjected to the mixing operation includes two kinds of the plurality of partially frozen compositions subjected to the mixing step having a high blending ratio. Production method.

More specific aspects of the present invention include the following [11] to [19].
[11] A first frozen confectionery raw material mix and a second frozen confectionery raw material mix that contain a sweetener and water and have different freezing points are frozen at a temperature lower than the freezing point while containing air. A step of obtaining the partially frozen composition and the second partially frozen composition, and mixing the first partially frozen composition and the second partially frozen composition, wherein the mixture is mixed in layers. A freezing point of the first frozen dessert raw material mix is higher than the freezing point of the second frozen dessert raw material mix, and the difference is 2 to 6 ° C. The method for producing frozen confectionery, wherein the temperature of the first partially frozen composition is higher than the temperature of the second partially frozen composition, and the difference is 1 to 7 ° C.
[12] The freezing point of the first frozen dessert material mix is −1.5 ° C. to −4 ° C., and the freezing point of the second frozen dessert material mix is −3 ° C. to −8 ° C. [11] A method for producing the frozen dessert described in 1.
[13] The temperature of the first partially frozen composition is −3 ° C. to −8 ° C., and the temperature of the second partially frozen composition is −5 ° C. to −11 ° C. Of manufacturing frozen dessert.
[14] Any one of [11] to [13], wherein the absolute value of the difference between the Penetro values representing the hardness of each of the first partially frozen composition and the second partially frozen composition is less than 187. The manufacturing method of the frozen dessert of description.
[15] The method for producing frozen dessert according to any one of [11] to [14], wherein the first partially frozen composition and the second partially frozen composition have penetro values of 50 to 300, respectively. .
[16] The mass ratio represented by the first partially frozen composition: second partially frozen composition of the first partially frozen composition and the second partially frozen composition mixed in the mixing step is 40. : The manufacturing method of the frozen dessert as described in any one of [11]-[15] which is 60-60: 40.
[17] In the mixing step, the first partially frozen composition and the second partially frozen composition are supplied to a pipe provided with a baffle plate-like stirring member, and the mixture is discharged from the pipe. The manufacturing method of the frozen dessert as described in any one of 11]-[16].
[18] The method for producing a frozen dessert according to any one of [11] to [17], wherein each of the first frozen dessert raw material mix and the second frozen dessert raw material mix contains a milk component.
[19] A frozen dessert produced by the production method according to any one of [11] to [18].

ADVANTAGE OF THE INVENTION According to this invention, the saji street of frozen confectionery can be improved, suppressing the temporal fall of the hardness after taking out frozen confectionery from a freezer.
Preferably, even immediately after taking out from the freezer, a frozen dessert having an appropriate hardness, good sagging, a small decrease in hardness thereafter, and good hardness retention can be obtained.

It is an optical microscope photograph after the heat shock test of the frozen dessert of Example 1. It is an optical microscope photograph after the heat shock test of the frozen dessert of the comparative example 1. It is an optical microscope photograph after the heat shock test of the frozen dessert of Comparative Example 2. It is a graph which shows the temperature dependence of the penetro value of frozen dessert. It is a graph which shows the temperature dependence of the penetro value of frozen dessert. It is a graph which shows the temperature dependence of the penetro value of frozen dessert. It is a graph which shows the temperature dependence of the penetro value of frozen dessert.

<Method of measuring freezing point>
While cooling the frozen frozen dessert raw material mix at an ambient temperature of -35 ° C, the temperature of the frozen dessert raw material mix is measured over time. Here, since an exothermic reaction occurs in the reaction in which the liquid becomes solid, when the liquid is cooled at the above-described temperature, a point (freezing point) at which the temperature does not decrease once at a certain temperature is reached. The freezing point in this invention shall measure the temperature in the point (freezing point) where the temperature of a frozen confectionery raw material mix does not fall during cooling as a freezing point of a frozen confectionery raw material mix.

In the present invention, the frozen confectionery raw material mix is in a liquid state, and when it is frozen at a temperature lower than the freezing point while flowing, it becomes a partially frozen composition having fluidity, and the partially frozen composition is further contained in a container or mold. Freezes by freezing and solidifying.
The frozen dessert of the present invention is a combination of a plurality of types of frozen products, and a region composed of each frozen product is mixed.
The freezing point of the partially frozen composition or frozen product obtained by freezing the frozen confectionery material mix is the same as the freezing point of the frozen confectionery material mix, and is the same as the frozen confectionery material mix by thawing the partially frozen composition or frozen material. Return to the state and measure the freezing point by the method described above.

<Method of measuring hardness of partially frozen composition (Penetro value: when using 12 g corn)>
Penetro values were measured using a penetrometer (manufactured by Nakamura Medical Rika Instrument Store) (hereinafter the same).
The penetro value representing the hardness of the partially frozen composition is such that a 50 mm deep cup is filled with the partially frozen composition, and from above, a cone with a tip angle of 12 degrees and a mass of 12 g is perpendicular to the surface of the partially frozen composition. It is defined by a value (no unit) that is 10 times the distance (unit: mm) inserted and sunk by its own weight in 5 seconds. It shows that it is so soft that this value is large.

<Measuring method of goodness of frozen confectionery (Penetro value: 12 g corn + 50 g weight)>
The penetro value, which is a measure of the goodness of the frozen dessert, is measured by measuring the penetro value every 3 minutes by leaving the frozen dessert adjusted to -25 ° C in an atmosphere maintained at 20 ° C and 70% relative humidity. .
The measurement method is as follows. From the top of the frozen dessert, a cone with a tip angle of 12 degrees and a mass of 12 g and a weight of 50 g added is inserted perpendicularly to the surface of the frozen dessert and is 10 times the distance sunk by its own weight in 5 seconds. The value is the penetro value of the frozen dessert. The larger this value, the better the saji street.

<Frozen confectionery>
The frozen confectionery in the present invention refers to those classified as general “frozen confectionery”, and specific examples include ice creams (ice cream, ice milk, lacto ice) and ice confections.
Ice creams are made by processing milk or foods made using these as raw materials, or by freezing the main raw materials and containing milk solids of 3.0% or more (excluding fermented milk) Say. Ice creams are classified into three categories: ice cream, ice milk, and lact ice depending on the amount of milk solids and milk fat contained.
On the other hand, those with a milk solid content of less than 3.0% are not ice creams but are defined as ice confections according to the “Standards for Food, Additives, etc.” notified by the Ministry of Health and Welfare based on the Food Sanitation Law.
The frozen confectionery in the present invention may be any of ice confectionery, ice cream, ice milk, and lact ice.

The frozen dessert of the present invention comprises a plurality of types of frozen products having different freezing points. In the present invention, frozen products having the same freezing point are considered to be the same even if the compositions are different. For example, frozen materials having the same freezing point but different types of colorants are regarded as one type of frozen material.
Multiple types of frozen products are integrated in a mixed state. That is, the area | region which consists of each kind of frozen material is mixed, and this area | region closely_contact | adheres without a gap | interval and the whole becomes one lump.

In this way, by mixing regions with different freezing points, it is possible to improve the sag.
For example, a general frozen dessert consists of a frozen product having a uniform freezing point, and if the frozen product is hard at the temperature at which it is eaten, the sag is bad.
The whole frozen dessert of the present invention is a single lump, but a plurality of types of frozen products having different freezing points are mixed, and a hard region and a soft region are mixed at the temperature when eating. For this reason, when a sag is inserted into the frozen dessert, since the tip of the sag sequentially passes through a hard region and a soft region, the sag is improved as compared with a case where only a hard frozen material is used.
Therefore, even if it is a frozen object that is hard and has poor sagging alone, use a frozen object that has a lower freezing point and is likely to be softer, so that the tip of the sagittal passes alternately between the hard area and the soft area. By making it mix, saji street can be improved.

In the frozen dessert of the present invention, the fact that multiple types of frozen products with different freezing points are mixed means that when the saji is inserted into the frozen dessert, the tip of the saji can pass through multiple types of regions with different hardness. Means it exists.
For example, a part or all of the region made of each frozen material may be layered, small, or granular.
As a specific example, there is a mixed state in which regions made of the respective frozen materials are mixed in a layered manner. The state of being mixed in layers means a state where a plurality of types of layers are mixed irregularly.
Or the mixed state where the area | region which consists of each frozen material was mixed in the shape of a small piece or a granular form is mentioned.
Or the area | region which consists of each frozen thing may be mixed in the shape of a sea island. That is, a sea-island mixed state in which small or granular islands are regularly or irregularly present in the sea. One island part is preferably made of one type of frozen material. The sea part may consist of one type of frozen material, or two or more types of frozen material may be mixed in layers.
The size of the region composed of each frozen material may be any size as long as the tip of the saji inserted into the frozen dessert can pass through a plurality of types of regions. For example, in the frozen dessert filled in the container, it is preferable that the width of the layer or the maximum diameter of the small or granular region is 1 to 5 mm in the cut surface parallel to the depth direction of the container.

There may be two or more types of frozen products with different freezing points that constitute the frozen dessert. The more types, the more complicated the control of manufacturing conditions. Preferably they are 2-4 types, and 2 or 3 types are more preferable. Even if it is 2 types, the improvement effect according to a saji is fully acquired, and it is especially preferable at the point of manufacture ease.
Depending on the hardness (freezing point) of each frozen product, the content of each frozen product with respect to the frozen dessert, and the mixed state, the goodness of the saji can be adjusted.

In the present invention, among a plurality of types of frozen products with different freezing points constituting a frozen dessert, the mass ratio of two types having a large content is 40:60 to 60:40, and the total content of the two types Is preferably 50 to 100% by mass. The mass ratio is more preferably 45:55 to 55:45. The total content of the two types is preferably 60 to 100% by mass, more preferably 70 to 100% by mass, further preferably 80 to 100% by mass, and particularly preferably 90 to 100% by mass.
When there are two types of frozen objects with different freezing points, the first frozen object and the second frozen object with different freezing points are integrated together, and [first frozen object]: [first frozen object] Frozen confectionery having a mass ratio of 40:60 to 60:40 is more preferable. The mass ratio is more preferably 45:55 to 55:45. The total content of the first frozen material and the second frozen material is 100% by mass.

When there are three or more frozen materials having different freezing points, the mass ratio of the two types having a large content is 40:60 to 60:40, and the total content of the two types is 50% by mass or more and 100% by mass. It is preferable that it is less than%. The mass ratio is more preferably 45:55 to 55:45. The total content of the two types is preferably 60% by mass or more and less than 100% by mass, more preferably 70% by mass or more and less than 100% by mass, further preferably 80% by mass or more and less than 100% by mass, and 90% by mass. As mentioned above, less than 100 mass% is especially preferable.
The two types with the highest content mean the frozen product (1) with the highest content for frozen desserts and the frozen product with the second highest content (2) among three or more types of frozen products with different freezing points. To do. The contents of the frozen product (1) and the frozen product (2) may be the same. When there are two or more types of frozen products having the second highest content, the frozen product (2) is determined so that the difference between the freezing points of the frozen product (1) and the frozen product (2) becomes the largest. When there are 3 or more types of frozen products with the highest content, the frozen product (1) and the frozen product (2) are set so that the difference in freezing point between the frozen product (1) and the frozen product (2) is the largest. decide.

Hereinafter, as a preferred embodiment of the present invention, description will be made by taking an example in which the first frozen material and the second frozen material are integrated in a mixed state, and each frozen material contains air. To do.
<Raw material>
The raw material used for preparation of the frozen confectionery raw material mix of this invention is demonstrated. In the present invention, a plurality of types of frozen confectionery raw material mixes having different freezing points are used. In this embodiment, the first frozen dessert material mix and the second frozen dessert material mix corresponding to the first frozen product and the second frozen product are used as the plurality of types of frozen dessert material mix.
[sweetener]
The sweetener in this invention means the raw material which provides sweet taste to frozen confectionery, and is the concept containing the raw material which provides sweet tastes other than saccharides and saccharides.
As a sweetener, what is known as a raw material of frozen confectionery can be used suitably.
Specific examples include sugar (super white sugar, granulated sugar, tri-warm sugar, brown sugar), syrup, powdered rice cake, sugar mixed isomerized sugar, isomerized sugar, lactose, grape sugar, maltose, fructose, invert sugar, reduced malt syrup Sugars such as honey, trehalose, palatinose, D-xylose; sugar alcohols such as xylitol, sorbitol, multirole, erythritol; sodium saccharin, cyclamate and salts thereof, acesulfame potassium, thaumatin, aspartame, sucralose, aritem, neotame, stevia And high-intensity sweeteners such as stevioside contained in the extract.

A sweetener may be used individually by 1 type and may use 2 or more types together.
The content of the sweetener in each of the plurality of types of frozen confectionery raw material mix is set so as to obtain a desired sweetness. For example, the total amount of sweeteners is preferably 10% by mass or more, and more preferably 15% by mass or more. The upper limit is preferably 30% by mass or less, more preferably 25% by mass or less, from the viewpoint of hardness retention.

[Milk ingredients]
You may make a frozen confectionery raw material mix contain a milk component suitably.
Examples of milk components include dairy products such as raw milk, milk, cream, butter, nonfat dry milk, nonfat concentrated milk, condensed milk, cheese, whey and whey protein concentrate.
A milk component may be used individually by 1 type, and may use 2 or more types together.

[Egg ingredient]
An egg ingredient may be included in the frozen confectionery raw material mix. Since egg yolk has an emulsifying action, the amount of emulsifier used can be reduced by containing egg yolk. Alternatively, a good emulsified state can be obtained without using an emulsifier.

[Stabilizer]
A known stabilizer can be appropriately used as a raw material for the frozen dessert.
Specific examples include 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 , Agar, alginic acids (alginic acid, alginate), soybean polysaccharide and the like.

A stabilizer may be used individually by 1 type and may use 2 or more types together.
The amount of stabilizer used is preferably small. For example, when thickening polysaccharides are used, the texture of frozen desserts tends to be moist, which may reduce flavor release, so the stabilizer may be used in small amounts or not. preferable.
The total content of the stabilizer is preferably 0.5% by mass or less, and more preferably 0.3% by mass or less with respect to the total of the plurality of types of frozen confectionery raw material mix.

Among the stabilizers, gelatin, agar and the like are preferable in that the flavor release of the frozen dessert is improved and / or the mouth melt of the frozen dessert is improved.
When gelatin is contained in one or more kinds of a plurality of types of frozen confectionery raw material mixes, the content in each of the frozen confectionery raw material mixes containing gelatin is preferably more than 0% by mass, preferably 0.5% by mass or less, more than 0% by mass, 0 It is more preferably 3% by mass or less.

[vegetable oil]
Vegetable oil may be included in the frozen confectionery raw material mix.
Examples of vegetable oils include palm oil, palm kernel oil, palm oil, soybean oil, rapeseed oil, cottonseed oil, corn oil, sunflower oil, olive oil, sunflower oil and the like.
Vegetable oils and fats may be used alone or in combination of two or more.
20 mass% or less is preferable with respect to the sum total of several types of frozen confectionery raw material mix, and 20 mass% or less is more preferable.

[Other additives]
Other than the above-mentioned ingredients for frozen confectionery raw materials can be mixed with ingredients known in frozen confectionery as long as the effects of the present invention are not impaired. For example, emulsifiers, fruit juices, salt, acidulants, fragrances, colorants, alcoholic beverages, other food additives and the like can be mentioned.
In the case where at least one kind of liquor is contained in one or more of the multiple types of frozen confectionery raw material mix, the total content of the liquors in each of the frozen confectionery raw material mix containing the liquor is preferably more than 0 mass% and not more than 5 mass% More than 0 mass% and 1 mass% or less are more preferable.
In addition, when using an emulsifier, it is preferable that there is little content of the emulsifier in a frozen dessert at the point which suppresses that the miscellaneous taste of an emulsifier itself influences the flavor of frozen dessert, and the point which maintains a more natural flavor. For example, the content of the emulsifier is preferably 0.5% by mass or less, more preferably 0.3% by mass or less, and most preferably zero with respect to the total of a plurality of types of frozen confectionery raw material mix.

<Method for producing frozen confectionery>
The method for producing frozen desserts of the present invention comprises a plurality of types of partially frozen compositions comprising a sweetener and water, wherein a plurality of types of frozen dessert raw material mixes having different freezing points are frozen at a temperature lower than each freezing point. A partial freezing step for obtaining the mixture, a mixing step for mixing the plural types of partially frozen compositions, and a freezing step for collectively freezing the mixed partially frozen compositions.
In the partial freezing step in the present embodiment, the first frozen dessert raw material mix and the second frozen dessert raw material mix having different freezing points are each frozen at a temperature lower than the freezing point while containing air. A step of obtaining a frozen composition and a second partially frozen composition.
The mixing step in the present embodiment is a mixing step for mixing the first partially frozen composition and the second partially frozen composition to obtain a mixture in which both are mixed in layers (sometimes referred to as a mixing operation). ).
The freezing step in the present embodiment is a step of freezing the mixture obtained in the mixing step.

[Frozen confectionery ingredient mix preparation process]
First, a plurality of types of frozen confectionery raw material mixes used for the production of frozen confectionery are prepared. Each of the plurality of types of frozen confectionery raw material mixes contains sweeteners and water as essential components, and other components as necessary.
The composition of the arbitrary frozen confectionery raw material mix, the partially frozen composition frozen while containing air therein, and the frozen product obtained by freezing the partially frozen composition are the same.

In the present embodiment, first, a first frozen dessert material mix and a second frozen dessert material mix are each prepared. Each of the first frozen dessert raw material mix and the second frozen dessert raw material mix contains a sweetener and water as essential components, and contains other components as necessary.
First frozen dessert raw material mix, first partially frozen composition frozen while containing air, and frozen product obtained by freezing the first partially frozen composition (first frozen dessert in the final frozen dessert) The composition of the layers) is the same.
A second frozen dessert raw material mix, a second partially frozen composition frozen while containing air, and a frozen product obtained by freezing the second partially frozen composition (second frozen dessert in the final frozen dessert) The composition of the layers) is the same.

Specifically, sweeteners and other components contained in the frozen dessert are added to water (or warm water) and mixed to prepare each frozen dessert raw material mix. There is no particular limitation on the order of addition of raw materials when preparing the frozen confectionery raw material mix.
The temperature of the frozen confectionery raw material mix may be increased to a range in which the components do not change, for example, about 60 to 80 ° C. The frozen confectionery raw material mix may be filtered and homogenized as necessary.
The frozen confectionery raw material mix is preferably heat sterilized by a conventional method. For sterilization, a plate sterilizer, a tubular sterilizer, an infusion sterilizer, an injection sterilizer, a batch sterilizer, or the like can be used.

Among the multiple types of frozen confectionery raw material mix, the frozen confectionery raw material mix (1) corresponding to the frozen product (1) having the highest content with respect to the frozen confectionery and the frozen confectionery raw material mix corresponding to the frozen product (2) having the second highest content The difference in the freezing point of (2) is preferably 2 to 6 ° C, more preferably 2 to 4 ° C.
The freezing points of the frozen confectionery raw material mix (1) and the frozen confectionery raw material mix (2) are preferably set so that each is in the following preferred range and the difference between the two is within the preferred range.
Of the frozen confectionery material mix (1) or the frozen confectionery material mix (2), the freezing point having the higher freezing point is preferably -1.5 ° C to -4 ° C, more preferably -2.5 to -3.5 ° C. preferable. The freezing point with the lower freezing point is preferably -3 ° C to -8 ° C, more preferably -4.5 to -6.5 ° C.
Thus, while using two or more types of frozen confectionery raw material mix and making 2 types of freezing points with much content with respect to frozen confectionery into the said range, the frozen confectionery with favorable holding | maintenance of hardness and a saji street is obtained. Moreover, even immediately after taking out from a freezer, the frozen dessert which has moderate hardness, is good as a sagittal, and the fall of hardness after that is small, and the hardness retainability is favorable.

In the present embodiment, the first frozen confectionery raw material mix and the second frozen confectionery raw material mix have different freezing points. The freezing point of the first frozen dessert material mix is higher than the freezing point of the second frozen dessert material mix. The difference is preferably 2 to 6 ° C, more preferably 2 to 4 ° C.
The freezing points of the first frozen confectionery raw material mix and the second frozen confectionery raw material mix are preferably set so that each is within the following preferred range and the difference between the two is within the preferred range.
The freezing point of the first frozen dessert raw material mix is preferably -1.5 ° C to -4 ° C, more preferably -2.5 to -3.5 ° C. The freezing point of the second frozen dessert raw material mix is preferably -3 ° C to -8 ° C, more preferably -4.5 to -6.5 ° C.
In this way, by providing a difference between the freezing points of the two, the frozen product obtained from the second frozen dessert material mix (second layer) rather than the frozen product obtained from the first frozen dessert material mix (first layer). Layer) becomes softer. In the mixing operation to be described later, by mixing so that these layers are mixed, a frozen dessert having good hardness retention and sagging is obtained.
Moreover, even immediately after taking out from a freezer, the frozen dessert which has moderate hardness, is good as a sagittal, and the fall of hardness after that is small, and the hardness retainability is favorable.

If the freezing point of the second frozen dessert mix is −8 ° C. or higher, the fluidity of the second layer at the temperature when eating the frozen dessert is not too high, and the freezing point of the first frozen dessert mix is −1. When the temperature is 5 ° C. or lower, the fluidity of the first layer at the temperature at which the frozen confectionery is eaten is easily obtained.
When the difference between the freezing point of the first frozen dessert raw material mix and the freezing point of the second frozen dessert raw material mix is 2 ° C. or more, good saji streets are easily obtained in the frozen dessert. If the difference between the freezing points is 6 ° C. or less, the difference in fluidity between the first layer and the second layer at the temperature at which the frozen confectionery is eaten is reduced, and the uniformity of the hardness of the entire frozen confection is improved. Can be maintained.

It is preferable to change the composition between the first frozen dessert raw material mix and the second frozen dessert raw material mix so that the difference in freezing point between the first frozen dessert raw material mix and the second frozen dessert raw material mix falls within the above range. For example, if a monosaccharide (glucose, fructose) or alcohol (alcohol) is contained, the freezing point can be effectively lowered.
For example, sugar and monosaccharide (glucose, fructose) are used as part of the saccharide contained in the frozen dessert, and the monosaccharide (glucose, fructose) is contained in the second frozen dessert raw material mix having a low freezing point, and the sugar is first It is preferable to contain in the frozen confectionery raw material mix.
When alcoholic beverages are included in the frozen confectionery, it is preferable to include them in the second frozen confectionery raw material mix.

20-55 mass% is preferable respectively, and solid content concentration of several types of frozen confectionery raw material mixes has more preferable 30-50 mass%. Two or more kinds of solid content concentrations in the plurality of types of frozen confectionery raw material mix may be the same, or the solid content concentrations of all the frozen confectionery raw material mixes may be different from each other.
Among the multiple types of frozen confectionery raw material mix, the absolute value of the difference in solid content between the frozen confectionery raw material mix having the highest solid concentration and the frozen confectionery raw material mix having the lowest solid concentration is preferably 20% by mass or less. 10 mass% or less is more preferable. The smaller the absolute value of the difference between the solid content concentrations of the two, the smaller the difference in the proportion of ice crystals between the respective regions derived from the multiple types of frozen confectionery raw material mix, and the uniform texture of the entire frozen confection can be obtained. That is, a frozen dessert with good saji is obtained while the texture of the entire frozen dessert is uniform.

In this embodiment, 20-55 mass% is preferable and, as for the solid content density | concentration of a 1st frozen dessert raw material mix, 30-50 mass% is more preferable. Within this range, a preferred freezing point of the first frozen confectionery raw material mix is easily obtained.
20-55 mass% is preferable and, as for the solid content concentration of a 2nd frozen confectionery raw material mix, 30-52 mass% is more preferable. Within this range, a preferred freezing point of the second frozen confectionery raw material mix is easily obtained.
The first frozen confectionery raw material mix and the second frozen confectionery raw material mix may have the same or different solid content concentrations. When they are different, the absolute value of the difference is preferably 20% by mass or less, and more preferably 10% by mass or less. The smaller the absolute value of the difference between the solid content concentrations of the two, the smaller the difference in the ice crystal ratio between the first layer and the second layer of the frozen dessert, and the better the texture of the frozen dessert as a whole can be maintained. . That is, a frozen dessert with good saji is obtained while the texture of the entire frozen dessert is uniform.

[Partial freezing process (also called freezing process)]
Next, a plurality of types of frozen confectionery raw material mixes are frozen at a temperature lower than the respective freezing points to obtain a plurality of types of partially frozen compositions. At this time, it may be frozen while containing air.
The temperature at which the frozen confectionery raw material mix is supplied to the freezer (the supply temperature immediately before the freezer entrance) is higher than the freezing point. If it is too high, the temperature in the freezer may not decrease, and if it is too low, the flow rate may be difficult to stabilize. Therefore, the temperature is adjusted so as not to cause these disadvantages. The supply temperature is preferably, for example, 0 to 10 ° C, and more preferably 1 to 9 ° C.

When the next mixing step includes a mixing operation in which two or more types of partially frozen compositions are mixed, the temperature (discharge temperature) of any partially frozen composition subjected to the mixing operation is It is preferably higher than the temperature (discharge temperature) of any other partially frozen composition that has a lower freezing point. Thereby, the difference of the hardness of the multiple types of partially frozen composition mixed can be made small. When the difference in hardness is small, it is difficult to cause unevenness during mixing, and a preferable mixed state in which plural types of partially frozen compositions are uniformly mixed is easily obtained.
Particularly, among the partially frozen composition (1) corresponding to the frozen material (1) having the highest content with respect to the frozen dessert and the partially frozen composition (2) corresponding to the frozen material (2) having the second highest content The temperature (discharge temperature) of the partially frozen composition having the higher freezing point is higher than the temperature (discharge temperature) of the partially frozen composition having the lower freezing point, and the difference is 1 to 7 ° C. Preferably, 1 to 5.5 ° C is more preferable, 1.5 to 5.5 ° C is more preferable, and 2 to 5 ° C is particularly preferable.
When the difference in temperature (discharge temperature) between the partially frozen composition (1) and the partially frozen composition (2) is within the above range, the hardness of the partially frozen composition (1) and the partially frozen composition (2) The difference is reduced, and these biases are less likely to occur during mixing, and a good saji pattern is likely to be obtained.

In the present embodiment, the first frozen confectionery raw material mix is frozen at a temperature lower than the freezing point while containing air to obtain a first partially frozen composition. In addition, the second frozen dessert raw material mix is frozen at a temperature lower than the freezing point while containing air to obtain a second partially frozen composition.
These steps can be performed using a known freezer in the manufacture of frozen desserts. For example, freezers manufactured by SOREN, Tetra Pak Heuer, Gram, WCB, Daito Food Machinery, Izumi Food Machinery, etc. can be used. A continuous freezer is preferable in terms of production efficiency.

  The temperature when the first frozen confectionery raw material mix or the second frozen confectionery raw material mix is supplied to the freezer (the supply temperature immediately before the entrance of the freezer) is higher than the freezing point. If it is too high, the temperature in the freezer may not decrease, and if it is too low, the flow rate may be difficult to stabilize. Therefore, the temperature is adjusted so as not to cause these disadvantages. The supply temperature is preferably, for example, 0 to 10 ° C, and more preferably 1 to 9 ° C.

In the freezer, the first frozen dessert raw material mix or the second frozen dessert raw material mix is mixed with air, respectively, and is frozen while containing air bubbles to become the first partially frozen composition or the second partially frozen composition (freezing step). ).
The temperature (discharge temperature) of the first partially frozen composition is higher than the temperature (discharge temperature) of the second partially frozen composition, and the difference is preferably 1 to 7 ° C., and 1 to 5.5. ° C is more preferable, 1.5 to 5.5 ° C is more preferable, and 2 to 5 ° C is particularly preferable.

Since the freezing point of the first frozen dessert raw material mix is higher than the freezing point of the second frozen dessert raw material mix, the temperature of the first partially frozen composition (discharge temperature) and the second partially frozen composition When the temperature (discharge temperature) is the same, the second partially frozen composition is softer than the first partially frozen composition.
In this step, the temperature of the first partially frozen composition (discharge temperature) is set to be higher than the temperature of the second partially frozen composition (discharge temperature) so as to satisfy the above range. The difference in hardness between the partially frozen composition and the second partially frozen composition can be reduced. When the difference in hardness is small, it is easy to obtain a preferable mixed state in which both are mixed in layers in the mixing operation.

The temperature (discharge temperature) of the first partially frozen composition and the second partially frozen composition is set so that each is within the following preferable range, and the difference between the two is within the above preferable range. Is preferred.
For example, when the freezing point of the first frozen dessert raw material mix is −1.5 ° C. to −4 ° C., the temperature of the first partially frozen composition discharged from the freezer (discharge temperature), that is, mixing in the next mixing operation The temperature of the first partially frozen composition immediately before being applied is preferably -3 to -8 ° C, more preferably -4 to -7 ° C, further preferably -4 to -6 ° C, and -4 to -5 ° C. Is particularly preferred. Within the above range, in the mixing operation, the first partially frozen composition is not too hard and not too soft, and both the first partially frozen composition and the second partially frozen composition are layered. It is easy to obtain a preferable mixed state.
Further, when the freezing point of the second frozen dessert raw material mix is −3 ° C. to −8 ° C., the temperature of the second partially frozen composition discharged from the freezer (discharge temperature), that is, mixed by the following mixing operation. The temperature of the second partially frozen composition immediately before the treatment is preferably −5 to −11 ° C., more preferably −6 to −10 ° C., and further preferably −7 to −9 ° C. Within the above range, the second partially frozen composition is neither too hard nor too soft in the mixing operation, and both the first partially frozen composition and the second partially frozen composition are layered. It is easy to obtain a preferable mixed state.

When freezing multiple types of frozen confectionery raw material mix while containing air to make each partially frozen composition, the amount of air contained in each partially frozen composition is the air content contained relative to the capacity of each frozen confectionery raw material mix It is represented by the overrun value (capacity reference: OR) which is a percentage. For example, when the overrun value is 100%, it means that the same volume of air as the frozen confectionery raw material mix is included.
The overrun value (volume basis) of each partially frozen composition is preferably about 5 to 80%, more preferably 15 to 60%, and still more preferably 20 to 50%. When the overrun value is within the above range, a rich and smooth texture can be easily obtained.
The overrun values of the plural types of partially frozen compositions may be the same or different from each other. The absolute value of the difference between the highest value and the lowest value among the overrun values of the plural types of partially frozen compositions is not particularly limited, but is 50% from the point of increasing the uniformity of softness in the whole frozen dessert. The following is preferable, 30% or less is more preferable, and 20% or less is more preferable.

In this embodiment, the amount of air contained in the first partially frozen composition or the second partially frozen composition is the percentage of the volume of air contained relative to the volume of the first frozen confectionery material mix or the second frozen confectionery material mix, respectively. It is expressed by an overrun value (capacity reference: OR).
The overrun value (volume basis) of the first partially frozen composition or the second partially frozen composition is preferably about 5 to 80%, more preferably 15 to 60%, and still more preferably 20 to 50%. When the overrun value is within the above range, a rich and smooth texture can be easily obtained.
The overrun value of the first partially frozen composition and the overrun value of the second partially frozen composition may be the same or different. The absolute value of the difference between the two is not particularly limited, but is preferably 50% or less, more preferably 30% or less, and even more preferably 20% or less from the viewpoint of enhancing the uniformity of softness in the whole frozen dessert.

The Penetro value representing the hardness of each partially frozen composition obtained from a plurality of types of frozen confectionery raw material mixes is preferably 50 to 300, more preferably 100 to 270, and even more preferably 130 to 250. When the Penetro value is within the above range, each partially frozen composition is not too hard and soft, and is not easily biased in the mixing operation, so that a good mixed state can be easily obtained.
The absolute value of the difference between the highest value and the lowest value among the penetro values of the plurality of partially frozen compositions is not particularly limited, but is preferably less than 187, more preferably 180 or less, and even more preferably 150 or less, 140 or less is particularly preferable. Zero is acceptable. The smaller this difference is, the easier it is to obtain a preferable mixed state in the mixing operation.
The Penetro value representing the hardness of the partially frozen composition can be adjusted by changing the discharge temperature from the freezer, the overrun value, the dasher rotation speed in the freezer, and the like.

In this embodiment, the penetro value representing the hardness of the first partially frozen composition or the second partially frozen composition is preferably 50 to 300, more preferably 100 to 270, and even more preferably 130 to 250. When the Penetro value is within the above range, the first partially frozen composition and the second partially frozen composition are not too hard and not too soft, and the first partially frozen composition and the second partially frozen composition are mixed with each other in the mixing operation. It is easy to obtain a preferable mixed state in which both of the partially frozen composition of 2 are mixed in layers.
The penetro value of the first partially frozen composition and the penetro value of the second partially frozen composition may be the same or different. The smaller the difference between the two, the smaller the difference in hardness between the first partially frozen composition and the second partially frozen composition, and it is easier to obtain a preferable mixed state in the mixing operation.

Specifically, the absolute value of the difference between the penetro value of the first partially frozen composition and the penetro value of the second partially frozen composition is preferably less than 187, more preferably 180 or less, even more preferably 150 or less, 140 The following are particularly preferred:
In a preferred embodiment, the first partially frozen composition and the second partially frozen composition have penetro values of 50 to 300, respectively, and the absolute value of the difference between the two penetro values is less than 187. In a more preferred embodiment, the respective penetro values are 100 to 270, and the absolute value of the difference between the two penetro values is 150 or less. In a particularly preferred embodiment, the respective penetro values are 120 to 260, and the absolute value of the difference between the two penetro values is 140 or less.
The penetro value representing the hardness of the first partially frozen composition or the second partially frozen composition can be adjusted by changing the discharge temperature from the freezer, the overrun value, the number of dasher rotations in the freezer, and the like.

[Mixing process / freezing process]
After mixing plural types of partially frozen compositions, the mixed partially frozen compositions are frozen together.
The blending ratio of the plurality of types of partially frozen compositions in the mixing step is the same as the content of the plurality of types of frozen products in the frozen dessert described above, including preferred embodiments.
That is, among a plurality of types of partially frozen compositions subjected to the mixing step, the mass ratio of two types having a high mixing ratio is 40:60 to 60:40, and the total mixing amount of the two types is mixed. It is preferable that it is 50-100 mass% with respect to the total amount of the partially frozen composition with which it uses for a conversion process.
Moreover, it is preferable that a mixing process includes the mixing operation which mixes 2 or more types in multiple types of partially frozen composition. All of the plural types of partially frozen compositions may be mixed. After mixing a part (two or more types), the mixture and the remaining partially frozen composition are discharged by a method other than mixing (for example, discharging from a plurality of nozzles). Or the like).
It is preferable that two or more types of partially frozen compositions subjected to the mixing operation include two types having a high blending ratio among a plurality of types of partially frozen compositions subjected to the mixing step.

In the present embodiment, in the mixing step, the first partially frozen composition and the second partially frozen composition are mixed in a state where they are mixed in layers (mixing operation). A frozen dessert is obtained by filling the obtained mixture into a container and freezing.
In the obtained frozen dessert, a frozen layer (first layer) of the first partially frozen composition and a frozen layer (second layer) of the second partially frozen composition were mixed irregularly. It has a matching structure.
In the cut surface of the frozen dessert parallel to the depth direction of the container, the width of the first layer and the width of the second layer are preferably 1 to 5 mm, respectively. When the widths of the first layer and the second layer are within the above ranges, good saji streets are easily obtained.

The mixing method is preferably a mixing method in which, for example, the first partially frozen composition and the second partially frozen composition are supplied to a pipe provided with a baffle plate-like stirring member and the mixture is discharged from the pipe. As a mixing device provided with such a pipe, an existing device such as a static mixer can be appropriately used.
As the baffle plate-like stirring member, a known member can be appropriately selected and used. For example, it is preferable to use a combination of a member having a conversion action, a member having a reversal action, a member having a conversion action and a reversal action, and a member having a dividing action.
Depending on the hardness of the first partially frozen composition and the second partially frozen composition, it is preferable to select a combination of baffle-like stirring members so that a preferable mixed state is obtained.

The mass ratio of the first partially frozen composition and the second partially frozen composition is preferably 40:60 to 60:40, and more preferably 45:55 to 55:45.
If the ratio of the first partially frozen composition and the second partially frozen composition is within the above range, a frozen dessert that is excellent as a saji is easily obtained.
The temperature of the mixture obtained by the mixing operation is preferably between the temperature of the first partially frozen composition immediately before mixing and the temperature of the second partially frozen composition. If necessary, the pipes may be kept cold. The temperature of the mixture is preferably in the range of −3.6 to −10 ° C.

In this way, the layer formed by freezing the first partially frozen composition (first layer) and the layer formed by freezing the second partially frozen composition (second layer) were mixed. A frozen dessert having a structure is obtained.
The frozen confectionery having such two layers, as shown in the examples described later, has a good hardness with a moderate hardness even after being taken out of the freezer, and has a small decrease in hardness thereafter. Retention is also good.
The reason why such an effect can be obtained is as follows. That is, at the temperature immediately after taking out from the freezer, the first layer obtained from the first frozen confectionery raw material mix having a high freezing point is relatively hard and the second layer obtained from the second frozen confectionery raw material mix having a low freezing point. Is relatively soft. By mixing layers with different hardness in this way, the first layer becomes a frozen dessert skeleton, and the fluidity of the second layer is suppressed. Can be improved.

According to the present invention, saji street can be improved by using existing frozen confectionery equipment without impairing the hardness retention of frozen confectionery.
In particular, in the evaluation method as described below, the frozen dessert whose temperature was adjusted to −25 ° C. was allowed to stand in an atmosphere of 20 ° C., and the penetro value (tip angle 12 °, 12 g cone from 3 minutes to 9 minutes later). +50 g weight) can be obtained as a frozen dessert having an increase width of less than 10, preferably 8 or less, more preferably 6 or less. The smaller the value of the increase width, the better the hardness retention.
In particular, high-quality frozen desserts (such as so-called premium ice creams) that do not use an emulsifier and have a low overrun tend to have poor sag, but according to the present invention, the hardness of the frozen dessert can be reduced without containing an emulsifier. A frozen dessert that is excellent in retention and sag can be obtained.
In addition, by selecting and blending the raw materials so that the first layer and the second layer have the same color tone, the appearance is a frozen confectionery consisting of a single layer, which has hardness retention and An excellent frozen dessert can be obtained along the street. Here, the same color tone means that the difference in color tone between the first layer and the second layer is so small that the first layer and the second layer are not visually distinguishable.

In the above embodiment, when the partially frozen composition is obtained from the frozen confectionery raw material mix, it is frozen at a temperature lower than the freezing point while containing air. However, it is not essential to contain air, and overrun is zero. Even so, the same effect can be obtained.
Moreover, although the said embodiment is the frozen dessert which mixed 2 types of frozen products, you may mix 3 or more types of frozen products. For example, three or more kinds of frozen confectionery raw material mixes having different freezing points are used, and three or more kinds of partially frozen compositions are mixed in a layered state in the same manner as in the above embodiment to obtain three or more layers of frozen products. It is good also as a frozen dessert which has a structure in which it is mixed irregularly, and the same effect can be expected by this.

In the embodiment, in the mixing step, the first partially frozen composition and the second partially frozen composition are mixed in a state in which both are mixed in a layered manner, so that the two types of parts are mixed. Although the frozen composition is mixed, the method of mixing a plurality of types of partially frozen compositions is not limited to this.
For example, a mixing operation may be performed in which one or both of the first partially frozen composition and the second partially frozen composition are mixed in the form of small pieces or granules, using a plurality of nozzles. A plurality of types of partially frozen compositions may be mixed by a method of discharging so as to form a sea island.

Hereinafter, the present invention will be described in more detail using examples, but the present invention is not limited to these examples.
<Frozen confectionery ingredients>
The raw materials used in the formulations in the following table are as follows.
48% cream: manufactured by Morinaga Milk Industry Co., Ltd. Milk fat content 48.0 mass%, non-fat milk solid content 4.5 mass%.
-45% cream: manufactured by Morinaga Milk Industry Co., Ltd. Milk fat content 45.0 mass%, non-fat milk solid content 4.5 mass%.
35% non-fat concentrated milk: Non-fat concentrated milk produced by centrifuging raw milk at Morinaga Milk Industry Co., Ltd. to prepare non-fat milk and concentrating it under reduced pressure. Milk fat content 0.4 mass%, non-fat milk solid content 34.6 mass%.
・ Granulated sugar: Beet granulated sugar, manufactured by Hokkaido Sugar Co., Ltd.
-Glucose: water-containing crystalline glucose, manufactured by Showa Sangyo Co., Ltd.
-Fructose: Anhydrous crystalline fructose, manufactured by Light Anderil North America.
Water candy (1): 65% by mass of solid content, manufactured by Nippon Corn Starch Co., Ltd.
Water candy (2): Solid content 95.5% by mass, manufactured by Matsutani Chemical Co., Ltd.
-Sweetened frozen egg yolk (1): 20% sweetened egg yolk, manufactured by QP Corporation.
-Sweetened frozen egg yolk (2): 50% sweetened egg yolk, manufactured by Taiyo Chemical Co., Ltd.
-Stabilizer: Gelatin, manufactured by Nippi.

<Examples 11 to 14>
[Preparation of first frozen dessert mix]
Of the ingredients of the first frozen dessert ingredient mix shown in Table 1, ingredients other than the fragrance were mixed and dissolved in water (dissolved water) heated to 70 ° C. After maintaining at a liquid temperature of 70 ° C. for 30 minutes, a fragrance was added and sterilized by heating at 30 ° C. for 30 seconds using a plate-type sterilizer. Further, using a two-stage homogenizer (manufactured by Sanmaru Kikai Kogyo Co., Ltd.), the mixture was homogenized at a secondary pressure of 4 MPa and a total pressure of 12 MPa to prepare a first frozen dessert material mix. It was -3 degreeC when the freezing point of the obtained 1st frozen confectionery raw material mix was measured.

[Preparation of first partially frozen composition]
As the apparatus, a continuous freezer CS-200 (manufactured by SOREN) and an open dasher were used.
In each example, the 1st frozen confectionery raw material mix was continuously supplied to the continuous freezer, the motor load (temperature of the refrigerant | coolant) was changed, and the 1st partial frozen composition was obtained.
Table 2 shows the supply temperature of the first frozen dessert raw material mix, the temperature of the first partially frozen composition discharged from the continuous freezer (discharge temperature), and the overrun value in each example.
Penetro values were measured for each of the first partially frozen compositions discharged from the continuous freezer. The measurement was performed 3 times and the average value was obtained. The results are shown in Table 2.

<Examples 21 to 24>
[Preparation of the second frozen dessert mix]
Among the raw materials of the second frozen dessert raw material mix shown in Table 1, raw materials other than the fragrance and western liquor were mixed and dissolved in water (dissolved water) heated to 70 ° C. After holding at a liquid temperature of 70 ° C. for 30 minutes, a fragrance and western liquor were added, and sterilized with a plate-type sterilizer under heat sterilization conditions of 90 ° C. for 30 seconds. Further, using a two-stage homogenizer (manufactured by Sanmaru Machinery Co., Ltd.), the mixture was homogenized at a secondary pressure of 4 MPa and a total pressure of 12 MPa to prepare a second frozen dessert material mix. It was -5.6 degreeC when the freezing point of the obtained 2nd frozen confectionery raw material mix was measured.

[Preparation of second partially frozen composition]
A second partially frozen composition was obtained in the same manner as in Examples 11-14.
Table 3 shows the supply temperature of the second frozen dessert material mix, the temperature of the second partially frozen composition discharged from the continuous freezer (discharge temperature), and the overrun value in each example.
Penetro values were measured for each of the second partially frozen compositions discharged from the continuous freezer. The measurement was performed 3 times and the average value was obtained. The results are shown in Table 3.

<Method for evaluating mixing>
As the mixing device, a static mixer provided with a baffle plate-like stirring member was used. As the baffle plate-like stirring member, a member having a conversion and reversal action, a member having a dividing action, and a member having a conversion and reversal action are provided in series in this order.
The partially frozen composition discharged from the continuous freezer is continuously supplied to the static mixer immediately through the pipe, and the temperature immediately before mixing the partially frozen composition is the discharge temperature.

The first partially frozen composition obtained in Examples 11 to 14 and the second partially frozen composition obtained in Examples 21 to 24 are continuously supplied to the static mixer so as to have a mass ratio of 50:50. And mixed. The temperature of the mixture discharged from the static mixer is about the average of the discharge temperature of the first partially frozen composition and the discharge temperature of the second partially frozen composition. The obtained mixture was filled in an ice cup and frozen at −35 ° C. for 24 hours to produce a frozen dessert.
In this evaluation test, in order to set the first partially frozen composition and the second partially frozen composition so that they can be visually discriminated, in the first frozen confectionery raw material mix, a part of the granulated sugar is previously prepared. (Not shown in the table) and colored.

The obtained frozen dessert is cut in a cross section parallel to the depth direction of the cup, the cut surface is visually observed, a layer (first layer) formed by freezing the first partially frozen composition, and a second The mixed state with the layer (second layer) formed by freezing the partially frozen composition was evaluated according to the following criteria. The results are shown in Tables 4 and 5.
Table 4 describes the temperature (discharge temperature) difference between the mixed first partially frozen composition and the second partially frozen composition, and Table 5 lists the mixed first partially frozen composition and the first partially frozen composition. The absolute value of the difference in Penetro value from the second partially frozen composition is listed.
(Double-circle): The 1st layer and the 2nd layer have each comprised the layer of width 1-5mm, and these are mixed irregularly.
○: In general, the first layer and the second layer each form a layer having a width of 1 to 5 mm, and these are mixed irregularly, but the width of one or both layers exceeds 5 mm There is a partial bias.
(Triangle | delta): Although the 1st layer and the 2nd layer are mixing irregularly, there are many parts where the width | variety of one or both layers exceeds 5 mm.
X: It is hard to mix because a partially frozen composition is too soft or too hard.

In a combination in which the temperature of the first partially frozen composition is higher than the temperature of the second partially frozen composition and the difference is in the range of 1 to 7 ° C., a good mixed state of both can be obtained. it can.
As shown in Table 4, in the combination in which the temperature of the first partially frozen composition is higher than the temperature of the second partially frozen composition and the difference is 1 to 5.5 ° C., A good mixed state of the layer and the second layer was obtained.
Further, in a combination in which the absolute value of the difference between the Penetro values of the first partially frozen composition and the second partially frozen composition is less than 187, particularly 180 or less, a good mixed state of both can be obtained.
As shown in Table 5, in the combination in which the absolute value of the difference between the Penetro values of the first partially frozen composition and the second partially frozen composition is 130.3 or less, the first layer and the second layer A good mixed state with was obtained.
In the combination of Example 13 and Example 24, and in the combination of Example 14 and Example 24, the partially frozen composition was hard, but the baffle-like stirring member of the mixing device was changed to a member having a dividing action, and When the member having the reversal action was changed to a configuration in which the member having the reversal action was repeatedly provided three times in series in this order, the evaluation of the mixing property became “good”.
In the combination of Example 13 and Example 21, and in the combination of Example 14 and Example 21, both have good mixing properties due to the large difference in the penetro values of the first partially frozen composition and the second partially frozen composition. However, if both are mixed by a method other than mixing, the desired effect can be obtained.

<Example 1>
Frozen confectionery was produced with the formulation shown in Table 1.
In this example, the first partially frozen composition (discharge temperature −6 ° C.) obtained in Example 13 and the second partially frozen composition (discharge temperature −8 ° C.) obtained in Example 22 were mixed in a mass ratio. The mixture was continuously fed to a static mixer so as to be 50:50 and mixed. The milk fat content after mixing was 16% by mass.
The same static mixer as the evaluation method of the mixing property was used.
The mixture discharged from the static mixer was filled into an ice cup (capacity 130 mL) and frozen at −35 ° C. for 24 hours to produce a frozen dessert.

<Comparative Example 1>
This is a comparative example in which the second partially frozen composition is not mixed.
That is, the first partially frozen composition (discharge temperature −6 ° C.) obtained in Example 13 was filled in an ice cup, and a frozen dessert was produced in the same manner as in Example 1.

<Comparative Example 2>
This is a comparative example in which the first partially frozen composition is not mixed.
That is, the second partially frozen composition obtained in Example 22 (discharge temperature −8 ° C.) was filled in an ice cup, and a frozen dessert was produced in the same manner as in Example 1.

<Comparative Example 3>
This is a comparative example in which the first partially frozen composition and the second partially frozen composition are uniformly mixed.
That is, the mass ratio of the first partially frozen composition obtained in Example 13 (discharge temperature −6 ° C.) and the second partially frozen composition obtained in Example 22 (discharge temperature −8 ° C.) was 50: 50 and mixed so that the whole was uniform (no layer).
The obtained mixture was filled in an ice cup, and a frozen dessert was produced in the same manner as in Example 1.

<Evaluation method as Saji street>
The temperature of the frozen desserts obtained in Examples and Comparative Examples was adjusted to −25 ° C. and left in an atmosphere maintained at 20 ° C. and a relative humidity of 70%, and then the penetro value was measured every 3 minutes. The penetro value was measured by using a cone (tip angle 12 degrees, mass 12 g) with a weight of 50 g inserted into the center of the frozen confectionery surface.
The results are shown in Table 6.

As shown in Table 6, after 3 minutes from being placed in an atmosphere at 20 ° C., Example 1 had a higher penetro value than Comparative Examples 1 to 3. That is, it is clear that Example 1 is better in comparison with Comparative Examples 1-3.
Moreover, since the time-dependent change of the Penetro value of Example 1 is smaller than the time-dependent change of the Penetro value of Comparative Examples 1 to 3, it is clear that Example 1 has excellent hardness retention. .
In particular, from 3 minutes to 9 minutes later, the Penetro values in Comparative Examples 1 to 3 increased significantly, whereas the Penetro values in Example 1 hardly increased, and the state of good saji was maintained. It became clear that

<Heat shock test>
About the frozen dessert obtained in Example 1 and Comparative Examples 1 and 2, the heat shock test was done on condition of the following.
a) a step of increasing the temperature from −18 ° C. to −5 ° C. over 6 hours, and b) a step of decreasing the temperature from −5 ° C. to −18 ° C. over 6 hours, twice a day. The heat shock test was carried out under the condition that the test was carried out continuously (a → b → a → b) and this was continued for 3 weeks. After continuing for 3 weeks, the tissue was observed with an optical microscope. The results are shown in FIGS.
1 is an optical micrograph of Example 1, FIG. 2 is Comparative Example 1, and FIG.

In the photographs of FIGS. 1 to 3, square bullet-like characteristic crystals were observed only in the frozen dessert of Comparative Example 2 (FIG. 3) produced using only the second partially frozen composition. The crystals are considered to be lactose crystals.
On the other hand, in the frozen dessert of Example 1, the characteristic crystal as confirmed in Comparative Example 2 was not detected. That is, by mixing and using the first partially frozen composition and the second partially frozen composition, the precipitation of lactose crystals that are thought to arise from the second partially frozen composition is effectively suppressed. It became clear.
From this, in the frozen confectionery of Example 1, the reason why the hardness retention is excellent is that the frozen material of the first partially frozen composition becomes the skeleton of the frozen confectionery, and the fluidity of the second partially frozen composition It is thought that it is suppressing.

<Comparative Examples 4 and 5>
Frozen confectionery was produced with the formulation shown in Table 7.
The frozen dessert of Comparative Example 4 is an example of so-called high-quality ice cream (premium ice cream) that does not contain an emulsifier and has a high milk fat content. The milk fat content in this example is similar to that in Example 1.
The frozen dessert of Comparative Example 5 does not contain an emulsifier and is an example of an ice cream having a lower milk fat content than Comparative Example 4.

First, among the raw materials of the frozen confectionery raw material mix shown in Table 7, raw materials other than the fragrance were mixed and dissolved in water (dissolved water) heated to 70 ° C. After maintaining at a liquid temperature of 70 ° C. for 30 minutes, a fragrance was added and sterilized by heating at 30 ° C. for 30 seconds using a plate-type sterilizer. Furthermore, using a two-stage homogenizer (manufactured by Sanmaru Kikai Kogyo Co., Ltd.), the mixture was homogenized at a secondary pressure of 4 MPa and a total pressure of 12 MPa to prepare a frozen confectionery raw material mix. Table 7 shows the measurement results of the freezing point of the obtained frozen confectionery raw material mix.
The obtained frozen confectionery raw material mix was continuously subjected to a continuous freezer under the same conditions as in Comparative Example 1 to obtain a partially frozen composition (discharge temperature—6 ° C., OR 20%). The obtained partially frozen composition was filled into an ice cup, and a frozen dessert was produced in the same manner as in Example 1.

<Method for evaluating temperature dependence of penetro value>
The temperature of the frozen dessert obtained in Example 1 and Comparative Examples 1 to 5 was adjusted to −25 ° C. This was allowed to stand together with a penetrometer in an atmosphere maintained at −23 ° C., −19 ° C., −15 ° C., −11 ° C., and −8 ° C. for 3 hours, and then the penetrometer value was measured. Penetro values were measured using a cone (tip angle 12 degrees, mass 12 g) with a 50 g weight added.
The results are shown in FIGS.

In general, the penetro value (12 g cone + 50 g weight) of a moderately hard frozen dessert that feels good as a saji is in the range of 65-125.
For example, the temperature in a general freezer for home use is about −18 ° C., and an ice cream of a normal size can be brought out to room temperature (22 ° C.) from the freezer to about −10 ° C. in about 15 minutes. Rises.
In addition, the evaluation method as described above is a method for measuring the change over time after the frozen confectionery is taken out from the freezer at room temperature. The product temperature of the frozen confectionery is not always uniform. It is the method of measuring in the state which made the product temperature uniform.

  As shown in the results of FIGS. 4 and 5, the frozen desserts of all examples had poor penetrability at −19 ° C. and were too low at 50 ° C. or less. Moreover, although the penetro value increases if the temperature of the frozen dessert increases, the penetro value reaches 65 or more unless the temperature rises to about −9.5 to −9 ° C. in Comparative Examples 1, 4, and 5 in particular. There wasn't.

  On the other hand, in Comparative Example 2 and Example 1, the temperature at which the penetro value reached 65 was lower than in Comparative Examples 1 and 3-5. Specifically, in Comparative Example 2, the penetro value became 65 or more when the temperature rose to around −15 ° C., and in Example 1, the penetro value became 65 or more when the temperature rose to around −13 ° C. However, in Comparative Example 2, the increase in the penetro value accompanying the temperature rise was large, and when the temperature rose to around −11 ° C., the penetro value exceeded 125. On the other hand, in Example 1, the moderate hardness (Penetro value of 65 to 125) that the sag is felt good is maintained until the temperature reaches about -9.5 ° C.

Therefore, the frozen dessert of Example 1 required only a short time from when it was brought out to the room temperature from the freezer until a good Saji street was obtained, and could be started to eat at a low temperature of the frozen dessert. In addition, it was easy to maintain a suitable hardness until the end of eating.
Generally, sweetness tends to increase as the temperature of the frozen dessert rises, and if you can start eating at a lower temperature of the frozen dessert, you can get the cool feeling expected of the frozen dessert and a good flavor that is not too sweet. It is done.
In Comparative Examples 4 and 5, the temperature dependence of the Penetro value of the frozen dessert was almost the same, and the improvement in saji was not expected only by changing the milk fat content.

<Example 2>
Frozen confectionery was produced with the formulation shown in Table 8. This example is the same as Example 1 except that the formulation of Example 1 that does not use a stabilizer is used.
In the same manner as in Examples 11 to 14, a first frozen dessert raw material mix was prepared. The freezing point of the obtained 1st frozen confectionery raw material mix was -3 degreeC.
A first partially frozen composition was obtained in the same manner as in Example 13, and the penetro value was measured. That is, the supply temperature of the first frozen dessert raw material mix was 7 ° C., the discharge temperature of the first partially frozen composition was −6 ° C., and the overrun value was 20%. The penetro value of the first partially frozen composition was 71.
In the same manner as in Examples 21 to 24, a second frozen confectionery raw material mix was prepared. The freezing point of the obtained 2nd frozen confectionery raw material mix was -5.6 degreeC.
A second partially frozen composition was obtained in the same manner as in Example 22, and the penetro value was measured. That is, the supply temperature of the second frozen dessert raw material mix was 7 ° C., the discharge temperature of the second partially frozen composition was −8 ° C., and the overrun value was 20%. The penetro value of the second partially frozen composition was 190.
The first partially frozen composition and the second partially frozen composition thus obtained were continuously fed to a static mixer so as to have a mass ratio of 50:50 and mixed. The mixture was filled in an ice cup and frozen at −35 ° C. for 24 hours to produce a frozen dessert.

<Comparative Example 6>
This example is a comparative example in which a frozen dessert made of a frozen product of the first partially frozen composition was produced without mixing the second partially frozen composition in Example 2.
<Comparative Example 7>
This example is a comparative example in which a frozen dessert made of a frozen product of the second partially frozen composition was produced without mixing the first partially frozen composition in Example 2.
<Comparative Example 8>
This example is an example of producing a frozen dessert in Example 2 by mixing the first partially frozen composition and the second partially frozen composition so as to be uniform (no layer).

<Evaluation method as Saji street>
About Example 2 and Comparative Examples 6-8, the penetro value was measured by the method similar to Example 1 and Comparative Examples 1-3. The results are shown in Table 9.

As shown in Table 9, after being placed in an atmosphere of 20 ° C. and 3 minutes later, Example 2 has a higher Penetro value than Comparative Examples 6 and 8, and Example 2 has a higher value than Comparative Examples 6 and 8. Saji street improved.
Moreover, since the time-dependent change of the Penetro value of Example 2 is smaller than the time-dependent change of the Penetro value of Comparative Examples 6-8, it is clear that Example 2 is excellent in hardness retention. .
In particular, from 3 minutes to 9 minutes later, in Comparative Examples 6 to 8, the penetro value increased greatly, whereas the penetro value of Example 2 hardly increased, and the state of good saji was maintained. It became clear that

<Method for evaluating temperature dependence of penetro value>
About the frozen confectionery obtained in Example 2 and Comparative Examples 6-8, it carried out similarly to Example 1 and Comparative Examples 1-3, and measured the Penetro value in the state which made the product temperature uniform.
The result is shown in FIG.

As shown in the results of FIG. 6, Comparative Examples 6 and 7 show the same tendency as Comparative Examples 1 and 2. That is, in Comparative Example 6, the temperature at which the Penetro value reaches 65 or more is relatively high. In Comparative Example 7, the temperature at which the penetro value reaches 65 or more is relatively low, but the increase in the penetro value accompanying the temperature rise is large.
Example 2 and Comparative Example 8 show the same tendency as Example 1 and Comparative Example 3, respectively. However, the difference between Example 2 and Comparative Example 8 is greater than the difference between Example 1 and Comparative Example 3. Is small.

  Moreover, according to the result of FIG. 6, Example 2 and the comparative example 8 are substantially the same temperature range in which moderate hardness (Penetro value is 65-125) which is felt that a saji way is good is maintained. However, as shown in the results of Table 9, Example 2 is superior to Comparative Example 8 in the hardness retention after the frozen dessert is placed in an atmosphere of 20 ° C.

<Example 3>
This example is an example of producing a frozen dessert without containing air when obtaining a partially frozen composition from the frozen dessert raw material mix, that is, with zero overrun. The same manufacturing apparatus as in Example 1 was used.
[Preparation of first frozen dessert mix]
Of the ingredients of the first frozen dessert ingredient mix shown in Table 10, ingredients other than the fragrance and western liquor were mixed and dissolved in water (dissolved water) heated to 70 ° C. After maintaining at a liquid temperature of 70 ° C. for 30 minutes, a fragrance and liquor were added, and sterilized with a plate-type sterilizer under heat sterilization conditions of 90 ° C. for 30 seconds. Further, using a two-stage homogenizer, the mixture was homogenized at a secondary pressure of 4 MPa and a total pressure of 12 MPa to prepare a first frozen dessert material mix. The freezing point of the obtained 1st frozen confectionery raw material mix was -3.2 degreeC.

[Preparation of first partially frozen composition]
Next, the 1st frozen confectionery raw material mix was continuously supplied to the continuous freezer, and the 1st partial frozen composition was obtained. The supply temperature of the first frozen dessert raw material mix was 7 ° C., the discharge temperature of the first partially frozen composition was −6.5 ° C., and the overrun value was zero. The penetro value of the first partially frozen composition discharged from the continuous freezer was 74.

[Preparation of the second frozen dessert mix]
Among the raw materials of the second frozen dessert raw material mix shown in Table 10, raw materials other than the fragrance and western liquor were mixed and dissolved in water (dissolved water) heated to 70 ° C. After holding at a liquid temperature of 70 ° C. for 30 minutes, a fragrance and western liquor were added, and sterilized with a plate-type sterilizer under heat sterilization conditions of 90 ° C. for 30 seconds. Further, using a two-stage homogenizer, the mixture was homogenized at a secondary pressure of 4 MPa and a total pressure of 12 MPa to prepare a second frozen dessert material mix. The freezing point of the obtained 2nd frozen confectionery raw material mix was -5.7 degreeC.

[Preparation of second partially frozen composition]
Next, the 2nd frozen confectionery raw material mix was continuously supplied to the continuous freezer, and the 2nd partial frozen composition was obtained. The supply temperature of the second frozen dessert raw material mix was 7 ° C., the discharge temperature of the second partially frozen composition was −9 ° C., and the overrun value was zero. The penetro value of the second partially frozen composition discharged from the continuous freezer was 220.

[Manufacture of frozen confectionery]
The first partially frozen composition and the second partially frozen composition thus obtained were continuously fed to a static mixer so as to have a mass ratio of 50:50 and mixed. The mixture was filled in an ice cup and frozen at −35 ° C. for 24 hours to produce a frozen dessert.

<Comparative Example 9>
This example is a comparative example in which a frozen dessert made of a frozen product of the first partially frozen composition was produced in Example 3 without mixing the second partially frozen composition.
<Comparative Example 10>
This example is a comparative example in which a frozen dessert made of a frozen product of the second partially frozen composition was produced in Example 3 without mixing the first partially frozen composition.
<Comparative Example 11>
This example is an example of producing a frozen dessert by mixing the first partially frozen composition and the second partially frozen composition so as to be uniform (no layer) in Example 3.

<Evaluation method as Saji street>
About Example 3 and Comparative Examples 9-11, the penetro value was measured by the method similar to Example 1 and Comparative Examples 1-3. The results are shown in Table 11.

As shown in Table 11, after 3 minutes from being placed in an atmosphere of 20 ° C., Example 3 has a higher penetro value than Comparative Examples 9 and 11, and Example 3 has a higher value than Comparative Examples 9 and 11. Saji street improved.
Moreover, since the time-dependent change of the Penetro value of Example 3 is smaller than the time-dependent change of the Penetro value of Comparative Examples 9 to 11, it is clear that Example 3 has excellent hardness retention. .
In particular, from 3 minutes to 9 minutes later, in Comparative Examples 9 to 11, the penetro value increased greatly, whereas the penetro value of Example 3 hardly increased, and the state of good saji was maintained. It became clear that

<Method for evaluating temperature dependence of penetro value>
About the frozen dessert obtained in Example 3 and Comparative Examples 9-11, it carried out similarly to Example 1 and Comparative Examples 1-3, and measured the Penetro value in the state which made the product temperature uniform.
The result is shown in FIG.

As shown in the results of FIG. 7, Example 3 and Comparative Examples 9 to 11 showed the same tendency as Example 1 and Comparative Examples 1 to 3.
That is, the frozen desserts in any of the examples had a bad penetration because the penetro value was too low at −19 ° C., 50 or less. In addition, although the penetro value increases as the temperature of the frozen dessert increases, the penetro value in Comparative Example 9 does not reach 65 or more unless the temperature rises to about -9.5 to -9 ° C.
On the other hand, in Comparative Example 10 and Example 3, the temperature at which the penetro value reached 65 was lower than that in Comparative Examples 9 and 11. Specifically, in Comparative Example 10, the penetro value became 65 or more when the temperature rose to around −15 ° C., and in Example 3, the penetro value became 65 or more when the temperature rose to around −13 ° C. However, in Comparative Example 10, the increase in the penetro value accompanying the temperature rise was large, and when the temperature rose to around −13 ° C., the penetro value exceeded 125. On the other hand, in Example 3, a moderate hardness (Penetro value of 65 to 125) at which it was felt that saji was good was maintained until the temperature reached about −11 ° C.

Claims (7)

  A frozen dessert that is integrated with a mixture of multiple types of frozen products having different freezing points and containing milk components.   The mass ratio of two types having a high content among the plurality of types of frozen materials is 40:60 to 60:40, and the total content of the two types is 50 to 100% by mass. The frozen dessert described. A partial freezing step in which a plurality of types of frozen confectionery raw material mixes containing sweeteners, milk components, and water and having different freezing points are frozen at a temperature lower than the respective freezing points to obtain a plurality of types of partially frozen compositions. When,
The manufacturing method of frozen dessert which has the mixing process which mixes the said multiple types of partially frozen composition, and the freezing process which freezes this mixed partially frozen composition collectively.   Among the plural types of partially frozen compositions used in the mixing step, the mass ratio of two types having a high mixing ratio is 40:60 to 60:40, and the total mixing amount of the two types is the mixing type. The manufacturing method of the frozen dessert of Claim 3 which is 50-100 mass% with respect to the total amount of the partial freezing composition provided to a crystallization process.   The manufacturing method of the frozen dessert of Claim 3 or 4 with which the said mixing process includes mixing operation which mixes 2 or more types of the said multiple types of partially frozen composition.   The method for producing a frozen dessert according to claim 5, wherein the temperature of any partially frozen composition subjected to the mixing operation is higher than the temperature of any other partially frozen composition having a lower freezing point.   The manufacturing method of the frozen dessert of Claim 6 with which the partial frozen composition provided to the said mixing operation contains 2 types with many compounding ratios among the multiple types of partially frozen compositions provided to the said mixing process.