JP2004016088A - Frozen dessert having favorable egg flavor - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a frozen dessert having favorable egg flavor, solving such a problem that it is egg yolk flavor that is imparted to a frozen dessert via an egg yolk processed product so as to have favorable egg flavor unlike the egg yolk flavor. <P>SOLUTION: This frozen dessert having the favorable egg flavor is obtained by a method for making frozen dessert comprising the following processes: obtaining an egg composition by heating an egg-containing mixture comprising at least three kinds selected from the group of whole egg, egg yolk, and sucrose and milk-based raw material so as to denature the mixture, and adding the egg composition to a sterilized ice cream mixture. In the method, the egg composition may be added to the ice cream mixture before or during aging, or alternatively, after freezing. <P>COPYRIGHT: (C)2004,JPO

Description

【００９６】
均一に混合分散した混合物を、予め蒸気により５分間以上予備加熱した蒸練機（飯田製作所製；半袋用縦型蒸練機）へ移した。撹拌開始後蒸気バルブを開いて蒸気を供給し、蒸練を開始した。撹拌速度を３０ｒｐｍ、蒸気圧を０．８ｋｇ／ｃｍ^２とした。
【００９７】
蒸練開始後、９７℃に達した時点で蒸練を終了した。
【００９８】
蒸練物（４８５０ｇ）をボウルに取り、清水（表１の分量外）を添加して蒸練物の全体重量を５０００ｇとした。全固形分は３１．０％であった。全固形分は、赤外線水分計（ｋｅｔｔ社製、形式：ＦＤ−２４０）にアルミ皿をセットし、約５ｇの重量の蒸練物を載せ、自動測定モードで乾燥温度１１０℃、監視時間１５０秒間で測定した。
【００９９】
水を添加した蒸練物をコマーシャルブレンダー（ＦＭＩ社製；ＷＡＲＩＮＧ　ＨＧＢ−ＳＳ）にて５秒間（１９０００ｒｐｍ）処理して粉砕した。これにより、粉砕された蒸練物の外径は０．０２ｍｍ〜１．０ｍｍになった。
【０１００】
粉砕後の蒸練物を１０リットル容のステンレス製バケツに入れ、このバケツを冷水浴に浸漬して粉砕後の蒸練物の品温を１０℃以下に急速冷却した。冷却された蒸練物を卵組成物とした。
【０１０１】
（実施例１：フリージング後に卵組成物を添加した冷菓の製造）
（１）ラクトアイスミックスの製造
ラクトアイスミックスの原料として以下の表２の組成の原料を用いた。
【０１０２】
【表２】

【０１０３】
表２の原料のうちの香料以外の原料を混合した後、この混合物を６０℃で保持して原料を溶解させた。溶解後の混合物を、７５℃にて１５分間殺菌した。
【０１０４】
殺菌後の混合物を、ホモゲナイザー（イズミフードマシナリ社製；ＨＶ−０Ａ−１−０．７５Ｓ）を圧力１５０ｋｇ／ｃｍ^２で均質化した。次いで、均質化後の混合物を冷水浴（２℃）に浸漬して直ちに約１０℃になるまで冷却してアイスミックスを得た。このアイスミックスに表２に記載の割合の香料を添加し、攪拌混合した後、この混合物を５℃で一晩エージングし、エージング後の冷菓Ａアイスミックスを得た。
【０１０５】
（２）ラクトアイスの製造
上記（１）で製造したエージング後の冷菓Ａアイスミックス３．２ｋｇをバッチ式フリーザー（日世製）でフリージングした。フリージングにより、ソフトアイスクリームを得た。オーバーランを５０％とした。ソフトアイスクリーム温度を−５℃とした。
【０１０６】
フリーザーから取出したソフトアイスクリームと製造例１で製造した卵組成物とを、ソフトアイスクリーム９０％対卵組成物１０％の割合でスプーンを用いて手で十分混和した。混和した混合物を、１２０ｍｌ容の紙カップに充填し、蓋をして−３５℃にて冷風硬化した。硬化後−２５℃の冷凍庫にて１晩保管し、冷菓Ａ（ラクトアイス）を得た。
【０１０７】
（３）ラクトアイスの官能試験
得られた冷菓Ａを専門パネラー１０名によって、卵風味の好ましさ、卵黄風味の好ましさ、卵のトップノート（最初に感じる軽い感じのにおい）の強さおよび総合的なおいしさについて各人５点満点で評価した。
【０１０８】
評価の基準は、以下の表３の通りである：
【０１０９】
【表３】

【０１１０】
この結果、冷菓Ａは、卵風味の好ましさが４．４点、卵黄風味の好ましさが４．４点、卵のトップノートの強さが４．６点および総合的なおいしさが４．８点であった。また、卵等を加熱変性した場合に卵中の硫黄による刺激臭が発生する場合があるが、冷菓Ａには、そのような硫黄の刺激臭は認められなかった。このことから、卵組成物をフリージングの後に添加することによって、卵風味に優れ、総合的にも非常においしい冷菓が得られることがわかった。
【０１１１】
（実施例２：フリージング前に卵組成物を添加した冷菓の製造）
（１）ラクトアイスの製造
上記実施例１と同じ配合で同様にして、エージング後のラクトアイスミックスを製造した。得られたエージング後のラクトアイスミックスと製造例１で製造した卵組成物とを、アイスミックス９０％対卵組成物１０％の割合で混合した後、この混合物を、実施例１の（２）と同様の条件でフリージングし、そして硬化させた。硬化後−２５℃の冷凍庫にて１晩保管し、冷菓Ｂ（ラクトアイス）を得た。
【０１１２】
（２）ラクトアイスの官能試験
得られた冷菓Ｂを専門パネラー１０名によって、卵風味の好ましさ、卵黄風味の好ましさ、舌触りおよび総合的なおいしさについて、実施例１と同じ基準で各人５点満点で評価した。
【０１１３】
この結果、冷菓Ｂは、卵風味の好ましさが４．６点、卵黄風味の好ましさが４．５点、舌触りが４．０点、および総合的なおいしさが４．５点であった。冷菓Ｂには、硫黄の刺激臭は認められなかった。このことから、卵組成物をエージング後のアイスミックスに添加することによっても、卵風味に優れ、総合的にも非常においしい冷菓が得られることがわかった。
【０１１４】
（比較例１：卵組成物を用いない冷菓の製造）
（１）ラクトアイスの製造
以下の表４に示す原料を用いて、実施例１の（１）と同様の方法で、エージングされたアイスミックス（ラクトアイスミックス）を調製した。得られたエージングされたアイスミックスを、卵組成物を添加しないこと以外は実施例１の（２）と同様にしてフリージングし、そして硬化させた。この硬化させた混合物を−２５℃の冷凍庫にて１晩保管し、冷菓Ｃ（ラクトアイス）を得た。得られた冷菓Ｃは、製品中の乳成分、卵成分および糖成分の原料およびその量比が冷菓Ａおよび冷菓Ｂと同等である。
【０１１５】
【表４】

【０１１６】
（２）ラクトアイスの官能試験
得られた冷菓Ｃを専門パネラー１０名によって、卵風味の好ましさ、卵黄風味の好ましさ、卵のトップノートの強さおよび総合的なおいしさについて、実施例１と同じ基準で各人５点満点で評価した。
【０１１７】
この結果、冷菓Ｃは、卵風味の好ましさが２．６点、卵黄風味の好ましさが３．０点、卵のトップノートの強さが２．６点および総合的なおいしさが３．６点であった。また、冷菓Ｃには、硫黄の刺激臭は認められなかった。
【０１１８】
卵組成物を用いない冷菓Ｃの評価結果と卵組成物を用いた上記実施例１および２の冷菓ＡおよびＢの評価結果とを比較すると、原材料の組成は同じであっても、卵組成物として添加することによって、卵風味および卵黄風味の好ましさが増し、そして総合的なおいしさも増すことがわかった。
【０１１９】
（比較例２：殺菌前に卵組成物を添加した冷菓の製造）
（１）ラクトアイスの製造
表２の原料と製造例１で製造した卵組成物とを、表２の原料９０％対卵組成物１０％の割合で用い、ラクトアイスミックスの原料の混合時に卵組成物を混合すること以外は、実施例１の（１）および（２）と同様にしてソフトアイスクリームを製造した。このソフトアイスクリームを１２０ｍｌ容の紙カップに充填し、蓋をして−３５℃にて冷風硬化した。硬化後−２５℃の冷凍庫にて１晩保管し、冷菓Ｄ（ラクトアイス）を得た。
【０１２０】
（ラクトアイスの官能試験）
得られた冷菓Ｄを専門パネラー１０名によって、卵風味の好ましさ、卵黄風味の好ましさ、卵のトップノートの強さおよび総合的なおいしさについて、実施例１と同じ基準で各人５点満点で評価した。
【０１２１】
この結果、冷菓Ｄは、卵風味の好ましさが２．２点、卵黄風味の好ましさが２．６点、卵のトップノートの強さが２．４点および総合的なおいしさが３．０点であった。また、冷菓Ｄには、硫黄の刺激臭は認められなかった。このことから、冷菓Ｄでは、卵組成物の添加による効果は得られなかった。
【０１２２】
卵組成物をアイスミックスの調合の段階で用いた冷菓Ｄの評価結果と、卵組成物をアイスミックスの殺菌後に用いた上記実施例１および２の冷菓ＡおよびＢの評価結果とを比較すると、卵風味および卵黄風味を付与するためには、卵組成物をどの段階で添加するかが重要であることがわかった。
【０１２３】
（製造例２：卵黄、糖および乳製品を含む卵組成物の製造）
以下の表５に示す原料を用いて上記製造例１と同様にして蒸練物４８５０ｇを得て、この蒸練物に清水（表５の分量外）を添加して蒸練物の全体重量を５０００ｇ（全固形分３０．０％）とし、その後の工程は製造例１と同様にして卵組成物を製造した。
【０１２４】
【表５】

【０１２５】
（実施例３：フリージング後に卵組成物を添加した冷菓の製造）
（１）ラクトアイスの製造
上記の表２に示す原料を用い、上記実施例１と同様にしてソフトアイスクリームを製造した。フリーザーから取出したソフトアイスクリームと製造例２で製造した卵組成物とを、ソフトアイスクリーム９０％対卵組成物１０％の割合で用いて、実施例１の（２）と同様にして冷菓Ｅ（ラクトアイス）を得た。なお、この冷菓の卵由来の固形分は、２．５％であり、冷菓Ａと同量であった。
【０１２６】
（２）ラクトアイスの官能試験
得られた冷菓Ｅを専門パネラー１０名によって、卵風味の好ましさ、卵黄風味の好ましさ、卵のトップノートの強さおよび総合的なおいしさについて、実施例１と同じ基準で各人５点満点で評価した。
【０１２７】
この結果、冷菓Ｅは、卵風味の好ましさが２．８点、卵黄風味の好ましさが３．２点、卵のトップノートの強さが３．５点および総合的なおいしさが３．８点であった。また、冷菓Ｅには、硫黄の刺激臭は認められなかった。このことから、卵黄、糖および乳製品を含む卵組成物を添加することによって、卵風味および卵のトップノートが向上した、総合的においしい冷菓が得られることがわかった。
【０１２８】
（製造例３：全卵、糖および乳製品を含む卵組成物の製造）
以下の表６に示す原料を用いて上記製造例１と同様にして蒸練物４８５０ｇを得て、この蒸練物に清水（表６の分量外）を添加して蒸練物の全体重量を５０００ｇ（全固形分２９．５％）とし、その後の工程は製造例１と同様にして卵組成物を製造した。
【０１２９】
【表６】

【０１３０】
（実施例４：フリージング後に卵組成物を添加した冷菓の製造）
（１）ラクトアイスの製造
上記の表２に示す原料を用い、上記実施例１と同様にしてソフトアイスクリームを製造した。フリーザーから取出したソフトアイスクリームと製造例３で製造した卵組成物とを、ソフトアイスクリーム９０％対卵組成物１０％の割合で用いて、実施例１の（２）と同様にして冷菓Ｆ（ラクトアイス）を得た。なお、この冷菓の卵由来の固形分は、２．５％であり、冷菓Ａと同量であった。
【０１３１】
（２）ラクトアイスの官能試験
得られた冷菓Ｆを専門パネラー１０名によって、卵風味の好ましさ、卵黄風味の好ましさおよび卵のトップノートの強さについて、実施例１と同じ基準で各人５点満点で評価した。
【０１３２】
この結果、冷菓Ｆは、卵風味の好ましさが４．０点、卵黄風味の好ましさが３．２点および卵のトップノートの強さが４．８点であった。また、冷菓Ｆには、硫黄の刺激臭は認められなかった。このことから、全卵、糖および乳製品を含む卵組成物を添加することによって、卵風味が向上した、卵のトップノートの強い冷菓が得られることがわかった。
【０１３３】
（製造例４：全卵、卵黄および乳製品を含む卵組成物の製造）
以下の表７に示す原料を用いて上記製造例１と同様にして蒸練物４８５０ｇを得て、この蒸練物に清水（表７の分量外）を添加して蒸練物の全体重量を５０００ｇ（全固形分１７．５％）とし、その後の工程は製造例１と同様にして卵組成物を製造した。
【０１３４】
【表７】

【０１３５】
（実施例５：フリージング後に卵組成物を添加した冷菓の製造）
（１）ラクトアイスの製造
上記の表２に示す原料を用い、上記実施例１と同様にしてソフトアイスクリームを製造した。フリーザーから取出したソフトアイスクリームと製造例４で製造した卵組成物とを、ソフトアイスクリーム９０％対卵組成物１０％の割合で用いて、実施例１の（２）と同様にして冷菓Ｇ（ラクトアイス）を得た。なお、この冷菓の卵由来の固形分は、２．５％であり、冷菓Ａと同量であった。
【０１３６】
（２）ラクトアイスの官能試験
得られた冷菓Ｇを専門パネラー１０名によって、卵風味の好ましさ、卵黄風味の好ましさ、卵のトップノートの強さおよび総合的なおいしさについて、実施例１と同じ基準で各人５点満点で評価した。
【０１３７】
この結果、冷菓Ｇは、卵風味の好ましさが３．４点、卵黄風味の好ましさが３．２点、卵のトップノートの強さが３．４点および総合的なおいしさが４．４点であった。また、冷菓Ｇには、硫黄の刺激臭は認められなかった。このことから、全卵、卵黄および乳製品を含む卵組成物を添加することによって、卵風味およびトップノートが向上した、総合的においしい冷菓が得られることがわかった。
【０１３８】
（製造例５：全卵、卵黄および糖を含む卵組成物の製造）
以下の表８に示す原料を用いて上記製造例１と同様にして蒸練物４８５０ｇを得て、この蒸練物に清水（表８の分量外）を添加して蒸練物の全体重量を５０００ｇ（全固形分２５．１％）とし、その後の工程は製造例１と同様にして卵組成物を製造した。
【０１３９】
【表８】

【０１４０】
（実施例６：フリージング後に卵組成物を添加した冷菓の製造）
（１）ラクトアイスの製造
上記の表２に示す原料を用い、上記実施例１と同様にしてソフトアイスクリームを製造した。フリーザーから取出したソフトアイスクリームと製造例５で製造した卵組成物とを、ソフトアイスクリーム９０％対卵組成物１０％の割合で用いて、実施例１の（２）と同様にして冷菓Ｈ（ラクトアイス）を得た。なお、この冷菓の卵由来の固形分は、２．５％であり、冷菓Ａと同量であった。
【０１４１】
（２）ラクトアイスの官能試験
得られた冷菓Ｈを専門パネラー１０名によって、卵風味の好ましさ、卵黄風味の好ましさおよび卵のトップノートの強さについて、実施例１と同じ基準で各人５点満点で評価した。
【０１４２】
この結果、冷菓Ｈは、卵風味の好ましさが３．６点、卵黄風味の好ましさが３．２点および卵のトップノートの強さが３．４点であった。また、冷菓Ｈには、硫黄の刺激臭は認められなかった。このことから、全卵、卵黄および糖を含む卵組成物を添加することによって、卵風味および卵のトップノートが向上した冷菓が得られることがわかった。
【０１４３】
（比較製造例１：特開平９−３１３１３２に記載の卵黄加工品の製造）
以下の表９に示す原料を用いて、以下の方法に従って特開平９−３１３１３２の実施例の卵黄加工品を製造した。５リットル容ステンレス製ビーカーに表１３に示す原料を入れ、これらの原料を常温で２０分間攪拌し、原料中のグラニュー糖を完全に溶解させて混合ミックスを得た。
【０１４４】
【表９】

【０１４５】
手持ち型糖度計（ＡＴＡＧＯ社製）によって、この混合ミックスのブリックス度を測定した。ブリックス度は４３度であった。
【０１４６】
溶解後の混合ミックスを雪平鍋にとり、加熱した。加熱にはガスコンロを用い、混合ミックスが焦げ付かないよう徐々に加熱した。また加熱時、混合ミックスが焦げ付かないよう、料理用ヘラおよび泡立て器で混合ミックスを攪拌した。加熱温度を９０℃に調整し、混合ミックスの品温が９０℃に達してからこの温度で１０分間保持した。
【０１４７】
９０℃で１０分間保持した後、直ちに再加熱した。加熱温度を１０１〜１０３℃とし、混合ミックスが焦げ付かないよう、料理用ヘラおよび泡立て器で攪拌した。混合ミックスのブリックス度を経時的に測定し、ブリックス度６２．５度となった段階で加熱を終了した。再加熱開始から３０分後にブリックス度６２．５度となった。
【０１４８】
加熱後生じた卵黄加熱変性物を直ちにコマーシャルブレンダー（ＦＭＩ社製；ＷＡＲＩＮＧ　ＨＧＢ−ＳＳ）にて粉砕した。粉砕を１９０００ｒｐｍにて３０秒間行い、滑らかなペースト状の卵黄加工品を得た。
【０１４９】
得られた卵黄加工品を５リットル容ステンレス製ビーカーに移し、直ちに冷水浴（２℃）で約１０℃に冷却した。冷却した卵黄加工品を５℃にて冷蔵保管した。
【０１５０】
得られた卵黄加工品の成分は、卵黄含有量換算３１．９％、グラニュー糖４６％、卵黄固形分１６．５％；全固形分６２．５％であった。
【０１５１】
（比較例３：特開平９−３１３１３２に記載の卵黄加工品を用いた冷菓の製造）
（１）ラクトアイスの製造
以下の表１０に示す原料を用い、上記実施例１と同様にしてソフトアイスクリームを製造した。フリーザーから取出したソフトアイスクリームと比較製造例１で製造した卵黄加工品とを、ソフトアイスクリーム８５％対卵黄加工品１５％の割合で用いて、実施例１の（２）と同様にして冷菓Ｉ（ラクトアイス）を得た。なお、この冷菓の卵由来の固形分は、２．５％であり、冷菓Ａとほぼ同量であった。
【０１５２】
【表１０】

【０１５３】
（２）ラクトアイスの官能試験
得られた冷菓Ｉを専門パネラー１０名によって、卵風味の好ましさ、卵黄風味の好ましさ、卵のトップノートの強さおよび総合的なおいしさについて、実施例１と同じ基準で各人５点満点で評価した。
【０１５４】
この結果、冷菓Ｉは、卵風味の好ましさが４．０点、卵黄風味の好ましさが４．０点、卵のトップノートの強さが３．０点および総合的なおいしさが２．８点であった。また、冷菓Ｉには、硫黄の刺激臭は認められなかった。このことから、特開平９−３１３１３２に記載の卵黄加工品を用いると、冷菓の卵風味および卵黄の風味は強化されるが、本発明の冷菓Ａと比較して卵のトップノートが改良されず、また総合的なおいしさの点でも冷菓Ａに劣ることがわかった。また、冷菓Ｉは、卵黄の風味が強く、カステラのような卵黄感を持つアイスクリームとなり、冷菓Ａのものとは全く異質のものとなることがわかった。
【０１５５】
【発明の効果】
以上のように本発明によると、従来の冷菓製造において卵風味が豊かで、卵のトップノートが向上し、かつ舌触りも良好な冷菓を製造しうる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a frozen dessert having a good egg flavor.
[0002]
[Prior art]
Conventionally, egg yolk imparts its emulsifying or foaming properties to frozen desserts, stabilizes overruns, improves tissue, improves shape retention, improves nutritional value, or For the purpose of improving the flavor of frozen confectionery, it has been added to the ice confectionery ice mix. However, in recent years, synthetic emulsifiers typified by glycerin fatty acid esters have been increasingly used to impart emulsifying properties or foaming properties to frozen desserts, except for super premium ice creams that do not use synthetic emulsifiers. For this reason, egg yolk is often used for the purpose of improving the flavor of frozen desserts, not emulsifying or foaming properties.
[0003]
However, if egg yolk is added to the ice cream mix for the purpose of improving the flavor of the ice cream, the price of the egg yolk is high, the ice mix is excessively thickened, and the off-flavor generates a raw odor. The amount of egg yolk used is limited. Usually, the amount of egg yolk used in ice cream is 1-5%.
[0004]
By adding whole eggs to the ice cream mix, the effect of improving the flavor of the frozen dessert, the above-mentioned emulsifier effect derived from egg yolk, and the stabilizer by the high-molecular weight protein protein contained in the egg white of the whole egg Expected to be effective. However, these effects obtained by adding whole eggs are lower than when yolk is added alone with the same solid content. In addition, when the whole egg is added, the ice mix is easily gelled, and the egg white is easily denatured and solidified by heat so that it is difficult to use. Therefore, it is rare to add whole eggs to the ice mix and actually use them.
[0005]
For the purpose of improving the egg flavor, it is conceivable to add an egg flavor. However, it is difficult to produce an egg flavor only with a fragrance. Furthermore, even if a flavor similar to the egg flavor can be produced with only the flavor, if the flavor is added excessively in order to emphasize the egg flavor, the harmony of the flavor of the whole frozen confectionery product is impaired. Because it is easy, the amount of addition is limited.
[0006]
Japanese Patent Application Laid-Open No. 58-71870 discloses an egg-containing high sugar content food additive characterized by containing a heat-denatured egg in an emulsified or dispersed form. This publication also found that an ice cream was prototyped by using this egg-containing high sugar content food additive as an egg substitute, and was found to be excellent in emulsifying properties, tissue, overrun, and the like. It is disclosed.
[0007]
However, the egg-containing high sugar content food additive described in this method is not substantially lost but reheated as described in JP-A-9-313132, although the gelling power is slightly reduced. When it is used as a frozen dessert, the mix viscosity is increased, so that the addition amount is limited.
[0008]
JP-A-9-313132 describes a processed egg yolk product obtained by boiling a liquid mixture composed of egg yolk, sugar and water at a temperature of 100 ° C. or higher to thermally denature egg yolk components. This publication also adds a processed flavor of egg yolk to frozen confectionery, giving it the original flavor of egg yolk and the irritating odor of sulfides generated by heat treatment, giving it a new flavor, especially custard flavor. It is disclosed that it can be done.
[0009]
However, it is the yolk flavor that is imparted to the frozen dessert by the processed yolk product described in JP-A-9-313132, which is different from the egg flavor. Therefore, a method capable of imparting egg flavor to frozen desserts is required.
[0010]
[Problems to be solved by the invention]
The present invention is intended to solve the above-described problems, and an object thereof is to provide a frozen dessert having a good egg flavor.
[0011]
[Means for Solving the Problems]
The present inventors examined various methods in order to solve the above problems.
[0012]
In order to reduce the gelling power of egg yolk, it is conceivable that the egg yolk is preheated and denatured and then added to the ice mix. However, when only the egg yolk is heated alone and added to the ice mix, the egg yolk Was found to impair the flavor and texture of frozen desserts, particularly the texture, because it produces a strong gel.
[0013]
In order to reduce the gelling power of the whole egg, it is conceivable that the whole egg is pre-heated and denatured and then added to the ice mix, but only the whole egg is heated alone and added to the ice mix. In the case, it was found that the raw odor was strong and the flavor of the frozen dessert was impaired.
[0014]
It was found that when sugars or milk-based raw materials were blended with whole eggs or egg yolk, a soft gelled product was produced by heating, and when added to frozen dessert, the egg flavor was improved and the texture was smooth.
[0015]
Thus, the present inventors typically represent a mixture containing three or more selected from the group consisting of whole egg, egg yolk, saccharides or milk-based raw materials at 90 ° C. or higher and lower than 100 ° C., preferably 95 ° C. or higher. Based on this, it was found that an egg composition obtained by heating at a temperature of less than 100 ° C can be added to an ice mix after sterilization or soft ice cream after freezing to obtain a frozen dessert with a good egg flavor. The present invention has been completed.
[0016]
The method of the present invention is a method for producing a frozen dessert containing an egg composition, wherein the method comprises the following steps: an egg comprising three or more selected from the group consisting of whole eggs, egg yolks, sugars or milk-based ingredients. Modifying the containing mixture by heating to obtain an egg composition; and adding the egg composition to the sterilized ice mix.
[0017]
In one embodiment, the egg-containing mixture can include whole eggs, egg yolks, sugars and milk-based ingredients.
[0018]
In one embodiment, the egg composition may be added to the pasteurized ice mix in the form of a solid having an outer diameter of 20 μm to 1 mm.
[0019]
In one embodiment, the mixture can be heated at a temperature of 90 ° C. or more and less than 100 ° C.
[0020]
In one embodiment, the mixture can be heated at a temperature of 95 ° C. or more and less than 100 ° C.
[0021]
In one embodiment, the egg composition may be added before or during aging of the ice mix.
[0022]
In one embodiment, the egg composition may be added after freezing of the ice mix.
[0023]
The frozen dessert of the present invention is manufactured by the above manufacturing method.
[0024]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in detail.
[0025]
<Frozen confectionery material containing egg composition>
The frozen dessert of the present invention contains an egg composition.
[0026]
In the present specification, “frozen confectionery” is used in a well-known meaning to those skilled in the art. For example, frozen confectionery refers to frozen confectionery. The frozen dessert can be any conventionally known frozen dessert. Examples of frozen confectionery include ice confectionery and ice cream.
[0027]
According to the Ministry of Health, Labor and Welfare, the Ministry of Health, Labor and Welfare stipulates that the ingredients and specifications of milk and dairy products, etc., "Ice creams are processed milk or foods made from these ingredients, or frozen ingredients. It means that containing 3.0% or more of milk solids (excluding fermented milk) ".
[0028]
Ice creams are divided into ice cream, ice milk and lacto ice. Ice cream refers to ice cream having a milk solid content of 15.0% or more (of which milk fat content is 8.0% or more). Ice milk refers to an ice cream having a milk solid content of 10.0% or more (of which milk fat content is 3.0% or more). Lact ice refers to an ice cream having a milk solid content of 3.0% or more.
[0029]
Frozen confectionery is a frozen sugar liquid or liquid mixed with other foods, or crushed ice cubes, mixed with sugar liquid or other foods, and then frozen again. Say. However, the definition of ice confectionery excludes those that fall under ice cream. Examples of frozen desserts include sherbet and shaved ice. The frozen dessert can be of any flavor as long as the effect of adding the egg composition is not impaired. However, foods that do not contain whole egg or egg yolk as a raw material are not included in the frozen dessert referred to in this specification. For example, shaved ice consisting only of syrup and ice that does not contain whole eggs or yolks is not included in the frozen dessert herein.
[0030]
The “egg composition” contained in the frozen dessert of the present invention is obtained by heating and denaturing an egg-containing mixture containing three or more selected from the group consisting of whole eggs, egg yolk, sugars or milk-based materials. Refers to the composition. The egg composition may be in the form of a solid or a liquid, and may be in a state where the solid is suspended in the liquid (for example, suspension or dispersion). The egg composition is preferably a solid. The “egg composition” usually refers to a substantially uniform mixture, but it does not necessarily have to be uniformly mixed and may be in a material form that is somewhat uneven.
[0031]
1. Raw material for egg composition
(1) Whole egg
The whole egg means a part other than the eggshell. The whole egg that can be used in the present invention can be any whole egg known in the art. The whole egg is typically collected from chicken eggs, but may be whole eggs collected from other eggs. From the viewpoint of cost, it is preferable to collect from chicken eggs. Examples of whole eggs include liquid whole eggs, sweetened whole eggs, frozen whole eggs, and dried whole eggs. The whole liquid egg is only separated from the eggshell and is not subjected to treatment such as concentration and drying. Liquid whole eggs have the advantage that the physical properties of whole egg proteins are easily maintained. Sugared whole eggs are pasteurized by adding 20-50% saccharides to liquid whole eggs. A frozen whole egg is obtained by freezing a liquid whole egg. Among the frozen whole eggs are sweetened frozen whole eggs. The sweetened frozen whole egg is obtained by adding 20 to 50% saccharide to a liquid whole egg and freezing after pasteurization. Sweetened whole eggs and frozen whole eggs have the advantage of lower costs while they may be less foaming and emulsifying than shell eggs. The dried whole egg is a liquid whole egg dried by a spray drying method, a freeze drying method or the like. Dried whole eggs have the advantage of being convenient for storage and transport while lipoproteins are denatured by drying to lower solubility and liberate fat, which may be difficult to foam.
[0032]
Whole eggs may be used by only one type, or two or more types may be used in combination.
[0033]
Assuming that the weight of the egg-containing mixture before heating is 100% by weight, the solid content of the whole egg is preferably 1 to 10% by weight, particularly preferably 3 to 8% by weight. If the weight of the whole egg is too small, the egg composition of the resulting egg composition may be weak, the gelation of the resulting egg composition may be incomplete, or the raw egg odor may appear. . If the whole egg is too heavy, the gel produced in the resulting egg composition may become too strong and impair the texture of the frozen dessert.
[0034]
In addition, in this specification, solid content means parts other than a water | moisture content. For example, the solid content is determined by the normal pressure heating drying method, reduced pressure heating drying method, drying aid described in “Test Method 1. Moisture” in “Chapter 1. It can be measured by the agent method. Usually, in frozen desserts, a drying aid method (also called a mixed sand drying method) and an atmospheric pressure heating drying method using an infrared lamp are used. The drying aid method is often used for measuring a small amount of sample in a laboratory or the like, and the atmospheric pressure heating drying method using an infrared lamp is often used for measuring a large amount of sample in a factory or the like. The atmospheric pressure heating drying method using an infrared lamp has an advantage that a value can be obtained quickly. In general, there is no great difference between the value obtained by the drying aid method and the value obtained by the atmospheric pressure heating method using an infrared lamp.
[0035]
(2) Egg yolk
Egg yolk refers to the yellow part of the egg. The yolk that can be used in the present invention can be any yolk known in the art. The egg yolk is typically collected from chicken eggs, but may be egg yolk collected from other eggs. From the viewpoint of cost, it is preferable to collect from chicken eggs. Examples of egg yolk include liquid egg yolk, sweetened egg yolk, frozen egg yolk, and dried egg yolk. Liquid egg yolk is only separated from the egg and is not subjected to treatment such as concentration and drying. Liquid egg yolk has the advantage that the physical properties of egg yolk protein are easily maintained. Sugared egg yolk is pasteurized by adding 10-50% sugar to liquid egg yolk. Frozen egg yolk is obtained by freezing liquid egg yolk. Among the frozen egg yolks is sweetened frozen egg yolk. Sweetened frozen egg yolk is a liquid egg yolk added with about 10-50% sugar and frozen after pasteurization. Sugared egg yolk and frozen egg yolk have the advantage of lower costs while they may be less foaming and emulsifying than shelled eggs. Dry egg yolk is obtained by drying liquid egg yolk by spray drying, freeze drying, or the like. Dried egg yolk has the advantage of being convenient for storage and transportation, while lipoproteins are denatured by drying, so that solubility is lowered and fat is liberated, which may be difficult to foam.
[0036]
Egg yolk may be used alone, or two or more may be used in combination.
[0037]
When the weight of the egg-containing mixture before heating is 100% by weight, the solid content of egg yolk is preferably 1 to 25% by weight, particularly preferably 3 to 10% by weight. If the egg yolk weight is too small, the resulting egg composition may have a weak egg flavor, may have a sulfurous or irritating odor, or may have a weakened taste, and the resulting egg composition may be incompletely gelled. There is a case. If the egg yolk is too heavy, the gel produced in the resulting egg composition may become too strong and impair the texture of the frozen dessert.
[0038]
(3) Sugar
The saccharide that can be used in the present invention can be any saccharide known in the art. Examples of the saccharide include sugar, isomerized sugar, glucose, fructose, and syrup. Saccharides may be used alone or in combination of two or more.
[0039]
When saccharides are blended with whole egg or egg yolk, a soft gelled product is produced by heating, and the egg flavor when added to frozen dessert can be improved and the texture can be smoothened.
[0040]
When the weight of the egg-containing mixture before heating is 100% by weight, the saccharide is preferably contained in the amount of 5 to 30% by weight, particularly preferably 10 to 20% by weight. If the weight of the saccharide is too small, the resulting egg-containing mixture becomes hard after freezing, and the texture of the resulting frozen dessert may be impaired. If the weight of the saccharide is too large, it may be burnt during heating.
[0041]
(4) Milk-based materials
The milk-based material that can be used in the present invention can be any milk and dairy product known in the art.
[0042]
“Milk” refers to raw milk, milk, special milk, raw goat milk, pasteurized goat milk, raw noodle milk, partially skimmed milk, skimmed milk and processed milk. “Raw milk” refers to milk from cows that have been exploited. “Milk” refers to milk from cows sold for the purpose of direct drinking. “Special milk” means milk that is sold as special milk. “Raw goat's milk” means goat's milk that has been exploited. “Sterilized goat's milk” refers to goat's milk sold for the purpose of direct drinking. “Raw noodle sheep milk” means noodle sheep milk that has been exploited. “Partially skimmed milk” refers to milk, milk or special milk from which milk fat has been removed, and other than skim milk. “Skim milk” refers to milk, milk or special milk from which almost all milk fat has been removed. “Processed milk” means raw milk, milk or special milk, or processed foods made from these, and sold for direct drinking (partially skim milk, skim milk, fermented milk and lactic acid bacteria) (Excluding beverages).
[0043]
“Dairy products” means cream, butter, butter oil, cheese, concentrated whey, concentrated milk, defatted concentrated milk, non-sugar condensed milk, non-sugar defatted condensed milk, sweetened defatted condensed milk, whole milk powder, defatted milk powder, cream powder , Whey powder, protein-enriched whey powder, buttermilk powder, sweetened powdered milk, prepared powdered milk, fermented milk, lactic acid bacteria beverages (limited to those containing non-fat milk solid content of 3.0% or more) and milk beverages.
[0044]
“Cream” refers to raw milk, milk or special milk from which components other than milk fat have been removed. “Butter” refers to a mixture of fat granules obtained from raw milk, milk or special milk. “Butter oil” refers to butter or cream from which almost all components other than milk fat have been removed. “Cheese” refers to natural cheese and processed cheese. “Natural cheese” means (1) milk, buttermilk (refers to a portion other than fat particles produced when producing butter) or cream fermented with lactic acid bacteria, or an enzyme is added to milk, buttermilk or cream Whey is removed from the curd curd made into a solid or aged thereof, and (2) manufactured using milk, buttermilk or cream as a raw material and using manufacturing technology including coagulation And having the same chemical, physical and sensory characteristics as those listed in (1). “Process cheese” refers to pulverized, melted, and emulsified natural cheese. “Concentrated whey” refers to a product obtained by fermenting milk with lactic acid bacteria or concentrating whey made by adding an enzyme or acid to milk to form a solid. “Concentrated milk” refers to concentrated raw milk, milk or special milk. “Degreased concentrated milk” refers to a concentrate obtained by removing milk fat from raw milk, milk or special milk. “Unsweetened condensed milk” refers to concentrated milk that is sold for direct drinking. “Sugar-free skimmed condensed milk” refers to nonfat concentrated milk that is sold for the purpose of direct drinking. The “sweetened condensed milk” refers to a product obtained by adding sucrose to concentrated raw milk, milk or special milk. The “sweetened defatted condensed milk” refers to a product obtained by adding sucrose and concentrating raw milk, milk or special milk from which milk fat has been removed. “Whole milk powder” refers to a powdered form obtained by removing almost all moisture from raw milk, milk or special milk. “Skim milk powder” refers to a product obtained by removing almost all the water from the raw milk, milk or special milk from which milk fat has been removed, and powdered. “Cream powder” refers to a product obtained by removing almost all the moisture from raw milk, milk or special milk from which components other than milk fat have been removed to form a powder. “Whey powder” refers to a powder obtained by fermenting milk with lactic acid bacteria or removing almost all water from whey produced by adding enzyme or acid to milk. “Protein-enriched whey powder” is a powdered product obtained by removing almost all the water from fermented milk with lactic acid bacteria or removing whey lactose by adding enzymes or acids to milk. Say. “Buttermilk powder” refers to a product obtained by removing almost all the water from buttermilk to form a powder. The “sweetened powdered milk” refers to raw milk, cow milk or special milk added with sucrose to remove almost all moisture and powdered or whole powdered milk added with sucrose. “Prepared milk powder” refers to raw milk, milk, special milk, or food produced using these as raw materials, or a main raw material, which is powdered by adding nutrients necessary for infants. “Fermented milk” refers to milk or milk containing non-fat milk solids equal to or higher than this, fermented with lactic acid bacteria or yeast, and made pasty or liquid, or those frozen. “Lactic acid bacteria beverage” refers to a beverage (excluding fermented milk) obtained by processing or fermenting milk or the like with lactic acid bacteria or yeast. “Milk drink” refers to drinks made from raw milk, milk or special milk, or foods produced using these as raw materials, other than those listed above.
[0045]
The milk-based raw material is preferably milk, concentrated milk, cream, butter, skim milk, skim concentrated milk or skim milk powder.
[0046]
Only one type of milk-based raw material may be used, or two or more types may be used in combination.
[0047]
When a milk-type raw material is blended with whole egg or egg yolk, a soft gelled product is produced by heating, and the egg flavor when added to frozen dessert can be mellow and the texture can be made smooth. Moreover, it can suppress that the raw smell of whole egg and egg yolk comes out by mix | blending a milk-type raw material.
[0048]
Assuming that the weight of the egg-containing mixture before heating is 100% by weight, the solid content of the dairy raw material is preferably 1 to 20% by weight, particularly preferably 2 to 10% by weight. If the weight of the dairy raw material is too small, the raw odor of egg yolk may appear. If the weight of the milk-based raw material is too large, the desired egg flavor may be weakened, or the resulting egg composition gel may become soft.
[0049]
(5) Other raw materials
The egg composition may contain water in addition to the above ingredients. The water may be any of soft water, intermediate water and hard water. Hard water refers to water having a hardness of 20 ° or more, intermediate water refers to water having a hardness of 10 ° to less than 20 °, and soft water refers to water having a hardness of less than 10 °. The water is preferably soft water or intermediate water, more preferably soft water. The water may be tap water. The water may be subjected to a treatment such as filtration, application to an ion exchange resin, or distillation.
[0050]
The egg composition may contain other ingredients in addition to the above ingredients and water as long as the effects of whole egg, egg yolk, sugar and milk-based ingredients are not impaired. Such raw materials and the amount of use thereof can be easily determined by those skilled in the art.
[0051]
Examples of such raw materials include edible fats and oils, sweeteners, fragrances, pigments, stabilizers, gelling agents, emulsifiers and the like.
[0052]
2. Ice mix ingredients
In addition to the egg composition, the frozen confectionery of the present invention may contain any frozen confectionery raw material that can be used in an ordinary ice confectionery ice mix. The ice mix is used in a well-known meaning to those skilled in the art. For example, an ice mix means what is obtained by mixing and melt | dissolving the main raw materials of frozen confectionery. The ice mix contains milk-based ingredients and sugars. As the milk-based raw material, any milk-based raw material listed in the above 1 (4) can be used. When the weight of the ice mix before freezing is 100% by weight, the dairy material is preferably contained in a solid content of 0.1 to 35% by weight, more preferably 6 to 30% by weight. As the saccharide, any saccharide listed in (1) above (3) can be used. When the weight of the ice mix before freezing is 100% by weight, the saccharide is preferably contained in an amount of 1 to 40% by weight, more preferably 10 to 25% by weight.
[0053]
The ice mix may include other ice mix ingredients known in the art. For example, an ice mix can be whole egg or egg yolk: fruit juice or pulp; cocoa and chocolate; edible oils and fats; stabilizers: emulsifiers; flavors; colorings; seasonings; water; vegetable puree or vegetable juice; An acidulant; and a raw material selected from the group consisting of dietary fiber.
[0054]
As the whole egg and egg yolk, any whole egg and egg yolk listed in 1 (1) and (2) above can be used, respectively.
[0055]
As the juice or pulp, any juice or pulp that can be used in the art can be used. Examples of fruit juice or pulp include berries such as strawberries, raspberries, cranberries and blueberries; citrus fruits such as orange, lemon and grapefruit; grapes; pears; apples; melons;
[0056]
As cocoa and chocolate, any cocoa and chocolate that can be used in the art can be used.
[0057]
As edible fats and oils, any edible fats and oils that can be used in this field can be used. Examples of edible fats and oils include coconut oil (for example, hardened coconut oil), palm oil, palm kernel oil, rapeseed oil and the like.
[0058]
As the stabilizer, any stabilizer that can be used in the art can be used. Examples of stabilizers include gelatin, agar, pectin, cellulose, tamarind gum, guar gum, locust bean gum, carrageenan, gum arabic, karaya gum, xanthan gum, sodium alginate, sodium fibrin glycolate (carboxymethylcellulose) and the like.
[0059]
Any emulsifier that can be used in the art can be used as the emulsifier. An emulsifier refers to a substance that contains both a hydrophilic group and a lipophilic group in the molecule, and thus easily forms an adsorption layer at the interface between water and oil. For example, various known surfactants can be mentioned. Examples of emulsifiers include nonionic surfactants such as glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, and propylene glycol fatty acid esters; natural products such as lecithin, gum arabic, alginic acid, and gelatin. Examples of sorbitan fatty acid esters include sorbitan monooleate and sorbitan monolaurate. Examples of the sucrose fatty acid ester include sucrose fatty acid ester containing palmitic acid or stearic acid as a fatty acid. Examples of lecithin include soybean lecithin and egg yolk lecithin. The lecithin may be an enzymatically degraded lecithin.
[0060]
As a fragrance | flavor, the arbitrary fragrance | flavors which can be used in the said field | area may be used.
[0061]
Any colorant that can be used in the art can be used as the colorant.
[0062]
Any seasoning that can be used in the art can be used as the seasoning. An example of a seasoning is sodium L-glutamate.
[0063]
As the water, any water can be used as listed in 1 (5) above.
[0064]
As the vegetable puree or vegetable juice, any vegetable puree or vegetable juice that can be used in the art can be used. Examples of vegetable puree or vegetable juice include vegetable puree or vegetable juice obtained from carrots, pumpkins, sweet potatoes and the like.
[0065]
As the sweetener, any sweetener that can be used in the art is used. A sweetener is a substance that gives sweetness and refers to substances other than sugars. Examples of sweeteners include sugar alcohol, reduced starch syrup, stevia, aspartame, sucralose, acesulfame potassium, and the like.
[0066]
As the acidulant, any acidulant that can be used in the art can be used. Examples of acidulants include citric acid, tartaric acid, malic acid and the like.
[0067]
As dietary fiber, any dietary fiber that can be used in the art can be used. Examples of dietary fiber include polydextrose and sweet potato fiber.
[0068]
Determination of the blending amount of these raw materials is arbitrarily performed appropriately by those skilled in the art in consideration of the structure, flavor, type, etc. of the intended frozen dessert. When the weight of the ice mix before freezing is 100% by weight, the whole egg or egg yolk can be contained in a solid content of preferably 0.1 to 3.0% by weight, more preferably 0.2 to 1.8% by weight. . Assuming that the weight of the ice mix before freezing is 100% by weight, the juice or flesh can be included as solids, preferably 0.1-20% by weight, more preferably 0.2-15% by weight; Preferably 0.1 to 10% by weight, more preferably 0.5 to 7% by weight; edible fats and oils preferably 0.1 to 20% by weight, more preferably 0.5 to 15% by weight Stabilizers may be included preferably from 0.01 to 1.0% by weight, more preferably from 0.1 to 0.5% by weight; emulsifiers preferably from 0.01 to 1.0% by weight, More preferably, it may be contained in an amount of 0.1-0.5% by weight; the fragrance may be contained in an amount of preferably 0.001-1.0% by weight; 1.0% by weight may be included; seasoning is preferred Or 0.001-5.0% by weight, more preferably 0.001-1% by weight; water preferably 50-95% by weight, more preferably 55-90% by weight; vegetable puree Or vegetable juice may preferably be included at 0.1-20 wt%, more preferably 0.1-10 wt%; sweeteners are preferably 0.001-20 wt%, more preferably 5-10 wt%. The acidulant may preferably be included at 0.001 to 1.0% by weight, more preferably 0.01 to 0.5% by weight; and the dietary fiber is preferably 0.01 to 20% by weight. %, More preferably 0.1 to 10% by weight.
[0069]
Fruit juice or pulp; cocoa and chocolate; flavor; and vegetable puree or vegetable juice may be added to the frozen ice mix rather than pre-mixed in the ice mix.
[0070]
3. Soft ice cream
In this specification, the frozen ice mix is also referred to as soft ice cream.
[0071]
4). Other ingredients other than egg composition and ice mix
In addition to the egg composition and ice mix, the frozen confectionery of the present invention may contain any frozen confectionery ingredients that can be used in ordinary frozen confectionery. Examples of such raw materials include pulp, seeds and beans; flavors; ann, jam, chocolate and the like.
[0072]
As the pulp, seeds and beans, any pulp, seeds and beans that can be used in the art can be used. Examples of the pulp include berries such as strawberry, raspberry, cranberry and blueberry; citrus fruits such as orange, lemon and grapefruit; grapes; pears; apples; melons; watermelons; pineapples; Examples of seeds include walnuts, macadamia nuts, pistachios, cashew nuts, pine nuts, pumpkin seeds, sesame seeds, almonds, asa, egoma, kaya, ginnan, chestnuts, poppy, coconuts, shii, watermelon seeds, tochi, Examples include lotus, castor, sunflower, peanut, brazil nut, hazelnut, and pecan. Examples of beans include azuki bean, kidney bean, pea, cowpea, broad bean, bamboo shoot, soybean, chickpea, safflower beans, lentil, mung bean, and lentil.
[0073]
Determination of the blending amount of these raw materials is arbitrarily performed appropriately by those skilled in the art in consideration of the structure, flavor, type, etc. of the intended frozen dessert.
[0074]
<Manufacture of egg composition>
As described above, the egg composition used in the frozen dessert of the present invention heats and denatures an egg-containing mixture containing three or more selected from the group consisting of whole egg, egg yolk, sugar or milk-based ingredients. Can be obtained.
[0075]
First, an egg-containing mixture is obtained by mixing three or more kinds of raw materials selected from the group consisting of whole egg, egg yolk, sugar, or milk-based raw materials and, if necessary, other raw materials such as water. Preferably, whole egg, egg yolk, sugar and milk-based materials and optionally other materials such as water are mixed to obtain an egg-containing mixture. For mixing, a mixer used in a normal confectionery manufacturing process can be used regardless of the vertical shape or the horizontal shape. Any mixing method may be used as long as the raw materials are mixed substantially uniformly. You may add a specific raw material during mixing of another raw material. The mixing time is not particularly limited as long as the resulting egg-containing mixture is uniformly mixed. For example, the mixing time may be a short time of about 1 to 10 minutes, and if not particularly necessary, the mixing may be performed with the shortest mixing time that makes the raw materials uniform. When the saccharide is mixed, it is preferable to dissolve the saccharide. The dissolution time is not particularly limited as long as the saccharide is dissolved. Mixing and dissolution may be performed at room temperature. When the raw material is dry and difficult to dissolve, the mixture may be heated during mixing.
[0076]
After mixing (and saccharide dissolution if necessary), the resulting egg-containing mixture is heated. Heating can be done using any apparatus and method. Preferably, the egg-containing mixture is heated with stirring in a heating vessel equipped with a stirring device. The stirring device is preferably a scraping type that can gently stir the entire container. Stirring is preferably performed at 10 to 60 rpm, particularly preferably 15 to 30 rpm. Heating is performed so that the product temperature of the egg-containing mixture is preferably 90 ° C. or higher and lower than 100 ° C., particularly preferably 95 ° C. or higher and lower than 100 ° C. If the heating temperature is too low, protein denaturation may be insufficient (that is, gelation may be insufficient), raw odor may be obtained, and the desired flavor may not be obtained. By heating at 95 ° C. or higher, the protein is completely denatured, and a more preferable flavor (that is, egg flavor) can be obtained. In the method of the present invention, since it is possible to suppress the raw odor of whole eggs and egg yolks, there is no need to perform two-stage heating over a long period of time as in the method described in JP-A-9-313132, Convenient. Further, since the heating temperature may be less than 100 ° C., there are advantages of shortening the heating time, preventing scorching during heating, and shortening the cooling time after heating. The total heating time from the start of heating to the end of heating can be generally in the range of 10 to 60 minutes, preferably 10 to 30 minutes, but this is the shape of the container, the amount of the egg-containing mixture in the container, It depends on the heat source used.
[0077]
After the egg-containing mixture reaches the target temperature, it can be kept at that temperature if desired. If the heating and holding time is short, the resulting frozen dessert has a rich milk flavor in addition to the egg flavor and egg yolk flavor. If the heating time is long, the resulting frozen dessert has a rich egg flavor and egg yolk flavor. It will be something. The heating and holding time can be preferably in the range of 1 to 60 minutes, more preferably 1 to 20 minutes, but this time naturally varies depending on the desired flavor. Preferably, the egg-containing composition is heated until substantially all of the protein in the egg-containing composition is denatured.
[0078]
The protein component contained in the egg-containing mixture is denatured and gradually gelled by heating, and a granular gelled product is dispersed. The outer diameter of the gelled product to be produced is typically a lump having a size of about 1 mm to 2 cm, but this varies depending on the mixing mix, stirring conditions during heating, and equipment used.
[0079]
If desired, after heating, the resulting gelled product can be pulverized and uniformly dispersed. By crushing the resulting gelled product, the texture of the frozen confectionery obtained by adding this gelled product can be made smoother. For the pulverization, any known one such as a high-speed mixer, milder, or pulper can be used. The gelled product is pulverized so that the outer diameter is preferably 20 μm to 1.0 mm, particularly preferably 20 μm to 0.8 mm. In this case, a frozen confectionery with a smooth creamy touch can be obtained.
[0080]
A mixture obtained by heating and in which a gelled product is dispersed may be used as an egg composition as it is, or a mixture prepared by adding water to this mixture to a set solid content may be used as an egg composition. .
[0081]
The egg composition obtained as described above is refrigerated after cooling. Even if it is frozen and stored as needed, the taste does not change if it is thawed before use.
[0082]
<Manufacture of frozen confectionery>
The frozen confectionery of the present invention is produced by adding the egg composition to the sterilized ice mix and producing the frozen confectionery using the egg composition. The frozen dessert of the present invention can be manufactured according to a method for manufacturing frozen desserts known in the art, except that the egg composition is added to the sterilized ice mix.
[0083]
The frozen confectionery of the present invention typically contains 1 to 80% by weight, preferably 5 to 40% by weight, particularly preferably 8 to 20% by weight of egg composition based on the weight of the frozen confectionery. By adding the egg composition to the sterilized ice mix, the egg flavor of the obtained frozen dessert can be improved as compared with the case where a conventionally known egg or egg yolk is used.
[0084]
The timing at which the egg composition is added can be any stage in the method for producing frozen dessert as long as the stage is after the ice mix has been sterilized. Preferably, the egg composition is added before or during aging of the ice mix, or after freezing of the ice mix, ie, to the soft ice cream. Even if an egg composition is added at any stage, the same flavor improving effect can be obtained. When an egg composition is added to soft ice cream, the grain of the egg composition is dispersed in the soft ice cream, so that the texture can be enjoyed.
[0085]
The frozen dessert of the present invention can be manufactured, for example, as follows.
[0086]
First, in addition to raw materials such as egg composition, fruit juice, and pulp, dairy products, sugars, stabilizers, emulsifiers, fragrances, coloring agents, water, and other frozen dessert materials are mixed and dissolved to obtain an ice mix. At this time, it may be heated as necessary. When heating, it heats so that the product temperature of a mixture may become 30 to 70 degreeC preferably. Heating promotes dissolution of the raw material. The ice mix is filtered as necessary. Impurities are removed by filtration.
[0087]
The ice mix is then homogenized. During homogenization, the ice mix can be warmed as needed. In the case of heating, the product temperature of the ice mix is preferably 50 ° C to 70 ° C. Homogenization can be performed using any apparatus. Typically, it is homogenized using a homogenizer. By homogenizing, various raw materials can be completely mixed, fat globules contained in the raw material can be pulverized and emulsified to less than 2 microns, improve foaming and promote overrun, and smooth Can make a good tissue and improve digestion and absorption.
[0088]
The homogenized ice mix is sterilized. The raw material for ice creams is stipulated by law to sterilize at 68 ° C. for 30 minutes or by a method having a sterilizing effect equivalent to or higher than this. Sterilization can be performed using methods known in the art.
[0089]
The sterilized ice mix is typically cooled to 0 ° C to 5 ° C. Once cooled, the egg composition may be added and mixed at this stage as described above. The cooled ice mix is aged. “Aging” means storing. Aging solidifies the fat in the ice mix, increases the viscosity of the ice mix, and improves the smoothness and shape retention of the tissue of the ice mix. Aging is typically performed at 0 ° C to 5 ° C. The aging time can be arbitrarily set by those skilled in the art. Typically, it is aged for 3 to 48 hours.
[0090]
The aged ice mix is frozen. Freezing is usually performed at -2 ° C to -8 ° C. Freezing frees moisture, entrains air and overruns, and makes the solid, gas, and liquid layers uniform. As described above, the egg composition may be added and mixed at this stage.
[0091]
After freezing, the ice mix may be filled into a container and then cured, or the mix may be cured and then filled into the container. By curing, the structure and shape of the frozen dessert are in good condition. The time required for curing varies depending on conditions such as the size and shape of the package, the packaging material, the circulation of the cooling air and the temperature.
[0092]
In this way, the frozen dessert of the present invention is manufactured.
[0093]
【Example】
Hereinafter, it demonstrates in detail based on an Example. In the following examples,% is% by weight. In the following examples, the following materials were used: liquid whole egg: cracked chicken egg shell and pasteurized, commercial product; 20% sweetened frozen egg yolk: sucrose 20% and egg yolk 80% mixture pasteurized and frozen, commercial product; milk: milk pasteurized at 130 ° C. for 2 seconds, milk with 3.6% milk fat (commercial product); granulated sugar: commercial product; skim milk powder: commercial product Vegetable oil and fat: commercial product of hydrogenated coconut oil; chickenpox: 75% solids, DE42 commercial product; emulsifier: monoglycerin fatty acid ester; iodine value 17-24; stabilizer: tamarind gum: locust bean gum: guar gum: pectin = 2: 1: 1: 1 mixture; Fragrance: Commercial vanilla fragrance; Fresh water: Water obtained by applying tap water to water purifier; Liquid egg yolk: Pasteurized egg yolk.
[0094]
(Production Example 1: Production of egg composition containing whole egg, egg yolk, sugar and dairy product)
The raw materials shown in Table 1 were placed in a 5-liter stainless steel beaker and dissolved in a water bath at 85 ° C. to obtain a mixture. After dissolution, the temperature of the mixture was 60 ° C. At that time, it was stirred for 10 minutes by hand using a whisk so as to uniformly mix and disperse. The amount prepared was 5 kg.
[0095]
[Table 1]

[0096]
The mixture that was uniformly mixed and dispersed was transferred to a steaming machine (manufactured by Iida Seisakusho; vertical steaming machine for half bags) that had been preheated with steam for 5 minutes or longer. After the start of stirring, the steam valve was opened to supply steam, and steaming was started. Stirring speed is 30 rpm, vapor pressure is 0.8 kg / cm ² It was.
[0097]
After the start of steaming, the steaming was terminated when the temperature reached 97 ° C.
[0098]
The steamed product (4850 g) was taken in a bowl, and fresh water (outside the amount in Table 1) was added to make the total weight of the steamed product 5000 g. The total solid content was 31.0%. The total solid content is set in an infrared moisture meter (manufactured by kett, model: FD-240), placed on an aluminum dish, placed on a steamed product with a weight of about 5 g, dried in an automatic measurement mode at a temperature of 110 ° C. and a monitoring time of 150 seconds. It was measured.
[0099]
The steamed product to which water was added was pulverized by treatment for 5 seconds (19000 rpm) with a commercial blender (manufactured by FMI; WARING HGB-SS). Thereby, the outer diameter of the pulverized steamed product became 0.02 mm to 1.0 mm.
[0100]
The crushed steamed product was placed in a 10 liter stainless steel bucket, and this bucket was immersed in a cold water bath to rapidly cool the product temperature of the pulverized steamed product to 10 ° C. or lower. The cooled steamed product was used as an egg composition.
[0101]
(Example 1: Production of frozen confectionery added with egg composition after freezing)
(1) Production of lactice mix
The raw material of the composition of the following Table 2 was used as a raw material of the lacto ice mix.
[0102]
[Table 2]

[0103]
After mixing raw materials other than the fragrance among the raw materials in Table 2, this mixture was held at 60 ° C. to dissolve the raw materials. The mixture after dissolution was sterilized at 75 ° C. for 15 minutes.
[0104]
The mixture after sterilization was homogenizer (manufactured by Izumi Food Machinery Co., Ltd .; HV-0A-1-0.75S) at a pressure of 150 kg / cm. ² And homogenized. Next, the homogenized mixture was immersed in a cold water bath (2 ° C.) and immediately cooled to about 10 ° C. to obtain an ice mix. After adding the fragrance | flavor of the ratio of Table 2 to this ice mix and stirring and mixing, this mixture was aged at 5 degreeC overnight and the frozen confectionery A ice mix after aging was obtained.
[0105]
(2) Production of lacto ice
The aging frozen dessert A ice mix 3.2 kg produced in the above (1) was frozen using a batch type freezer (manufactured by Nissei). Soft ice cream was obtained by freezing. The overrun was 50%. The soft ice cream temperature was −5 ° C.
[0106]
The soft ice cream taken out of the freezer and the egg composition produced in Production Example 1 were sufficiently mixed by hand with a spoon at a ratio of 90% soft ice cream to 10% egg composition. The blended mixture was filled into a 120 ml paper cup, capped and cold-cured at -35 ° C. After curing, it was stored overnight in a freezer at −25 ° C. to obtain frozen dessert A (lacto ice).
[0107]
(3) Sensory test of lactice
Each of the obtained frozen desserts A by 10 panelists specializes in the taste of egg flavor, taste of yolk flavor, the strength of egg top notes (the first light smell you feel) and the overall taste. Evaluation was based on a 5-point scale.
[0108]
The evaluation criteria are as shown in Table 3 below:
[0109]
[Table 3]

[0110]
As a result, the frozen dessert A has an egg flavor preference of 4.4 points, an egg yolk flavor preference of 4.4 points, an egg top note strength of 4.6 points, and an overall taste. It was 4.8 points. Further, when an egg or the like is heat-denatured, an irritating odor due to sulfur in the egg may be generated, but the confectionery A did not have such an irritating odor of sulfur. From this, it was found that by adding the egg composition after freezing, a frozen confectionery excellent in egg flavor and comprehensively very delicious can be obtained.
[0111]
(Example 2: Production of frozen confectionery added with egg composition before freezing)
(1) Production of lacto ice
A lactice mix after aging was produced in the same manner as in Example 1 above. After mixing the obtained lacto ice mix after aging and the egg composition produced in Production Example 1 at a ratio of 90% of the ice mix to 10% of the egg composition, this mixture was mixed with (2) of Example 1 Freeze and cure under similar conditions. After curing, it was stored overnight in a freezer at −25 ° C. to obtain frozen dessert B (lacto ice).
[0112]
(2) Sensory test of lacto ice
The obtained frozen confectionery B was evaluated by 10 professional panelists about the taste of egg flavor, the taste of egg yolk flavor, the touch of the tongue, and the overall taste on a scale of 5 per person based on the same criteria as in Example 1. .
[0113]
As a result, frozen dessert B has an egg flavor preference of 4.6 points, an egg yolk taste preference of 4.5 points, a touch of 4.0 points, and a total taste of 4.5 points. there were. In frozen confectionery B, no irritating odor of sulfur was observed. From this, it was found that a frozen dessert having an excellent egg flavor and a very delicious overall can also be obtained by adding the egg composition to the ice mix after aging.
[0114]
(Comparative Example 1: Production of frozen dessert without using egg composition)
(1) Production of lacto ice
Using the raw materials shown in Table 4 below, an aged ice mix (lacto ice mix) was prepared in the same manner as in Example 1 (1). The resulting aged ice mix was frozen and cured as in Example 1 (2) except that no egg composition was added. This cured mixture was stored overnight in a freezer at −25 ° C. to obtain frozen dessert C (lacto ice). The obtained frozen confectionery C is the same as the frozen confectionery A and the frozen confectionery B in the raw material of milk component, egg component, and sugar component in the product, and the quantity ratio thereof.
[0115]
[Table 4]

[0116]
(2) Sensory test of lacto ice
The obtained frozen confectionery C was prepared by 10 professional panelists, each with the same standards as in Example 1 regarding the taste of egg flavor, the taste of egg yolk flavor, the strength of the egg top note, and the overall taste. Evaluation was made on a 5-point scale.
[0117]
As a result, the frozen dessert C has an egg flavor preference of 2.6 points, an egg yolk flavor preference of 3.0 points, an egg top note strength of 2.6 points, and an overall taste. It was 3.6 points. Further, in the frozen dessert C, no irritating odor of sulfur was observed.
[0118]
Comparing the evaluation results of the frozen dessert C without using the egg composition and the evaluation results of the frozen desserts A and B of Examples 1 and 2 using the egg composition, the composition of the raw materials is the same. As a result, it was found that the taste of egg flavor and egg yolk flavor was increased, and the overall taste was also increased.
[0119]
(Comparative Example 2: Production of frozen dessert with egg composition added before sterilization)
(1) Production of lacto ice
Except for using the raw material of Table 2 and the egg composition manufactured in Production Example 1 at a ratio of 90% of the raw material of Table 2 to 10% of the egg composition, and mixing the egg composition when mixing the raw materials of the lactice mix. A soft ice cream was produced in the same manner as in (1) and (2) of Example 1. This soft ice cream was filled into a 120-ml paper cup, covered and cold-cured at -35 ° C. After curing, it was stored overnight in a freezer at −25 ° C. to obtain frozen dessert D (lacto ice).
[0120]
(Sensory test of lacto ice)
Each of the obtained frozen desserts D was examined by 10 professional panelists based on the same standards as in Example 1 regarding the taste of egg flavor, the taste of egg yolk, the strength of the egg top note, and the overall taste. Evaluation was made on a 5-point scale.
[0121]
As a result, the frozen dessert D has an egg flavor preference of 2.2 points, an egg yolk flavor preference of 2.6 points, an egg top note strength of 2.4 points, and an overall taste. It was 3.0 points. In addition, the frozen confectionery D did not have a stimulating odor of sulfur. From this, in the frozen dessert D, the effect by addition of an egg composition was not acquired.
[0122]
When comparing the evaluation result of the frozen confectionery D using the egg composition at the stage of the ice mix preparation and the evaluation result of the frozen confectionery A and B of the above Examples 1 and 2 using the egg composition after the sterilization of the ice mix, In order to impart egg flavor and egg yolk flavor, it has been found that it is important at which stage the egg composition is added.
[0123]
(Production Example 2: Production of egg composition containing egg yolk, sugar and dairy product)
Using the raw materials shown in Table 5 below, 4850 g of a steamed product was obtained in the same manner as in Production Example 1, and fresh water (outside the amount shown in Table 5) was added to the steamed product to give a total weight of 5000 g (total The solid content was 30.0%), and the subsequent steps were the same as in Production Example 1 to produce an egg composition.
[0124]
[Table 5]

[0125]
(Example 3: Production of frozen confectionery added with egg composition after freezing)
(1) Production of lacto ice
Soft ice cream was produced in the same manner as in Example 1 using the raw materials shown in Table 2 above. Using the soft ice cream taken out of the freezer and the egg composition produced in Production Example 2 in a ratio of 90% soft ice cream to 10% egg composition, the frozen dessert E was used in the same manner as (2) of Example 1. (Lact ice) was obtained. In addition, the solid content derived from the egg of this frozen dessert was 2.5%, and was the same amount as the frozen dessert A.
[0126]
(2) Sensory test of lacto ice
Each of the obtained frozen desserts E was evaluated by 10 professional panelists on the same standards as in Example 1 regarding the taste of egg flavor, the taste of egg yolk flavor, the strength of the egg top note, and the overall taste. Evaluation was made on a 5-point scale.
[0127]
As a result, frozen dessert E has a taste of egg flavor of 2.8 points, a taste of egg yolk flavor of 3.2 points, an egg top note strength of 3.5 points, and an overall taste. 3.8 points. Further, in the frozen dessert E, no irritating odor of sulfur was observed. From this, it was found that the addition of an egg composition containing egg yolk, sugar, and dairy product provides a comprehensive delicious frozen confectionery with improved egg flavor and egg top note.
[0128]
(Production Example 3: Production of Egg Composition Containing Whole Egg, Sugar and Dairy Product)
Using the raw materials shown in Table 6 below, 4850 g of a steamed product was obtained in the same manner as in Production Example 1, and fresh water (outside the amount shown in Table 6) was added to the steamed product to give a total weight of 5000 g (total The egg composition was manufactured in the same manner as in Production Example 1 in the subsequent steps.
[0129]
[Table 6]

[0130]
(Example 4: Production of frozen confectionery added with egg composition after freezing)
(1) Production of lacto ice
Soft ice cream was produced in the same manner as in Example 1 using the raw materials shown in Table 2 above. Using the soft ice cream taken out of the freezer and the egg composition produced in Production Example 3 at a ratio of 90% soft ice cream to 10% egg composition, the frozen dessert F was obtained in the same manner as (2) of Example 1. (Lact ice) was obtained. In addition, the solid content derived from the egg of this frozen dessert was 2.5%, and was the same amount as the frozen dessert A.
[0131]
(2) Sensory test of lacto ice
The obtained frozen dessert F was evaluated by 10 expert panelists about the taste of egg flavor, the taste of egg yolk flavor and the strength of the top note of the egg, based on the same criteria as in Example 1, with a maximum of 5 points per person. .
[0132]
As a result, the frozen dessert F had an egg flavor preference of 4.0 points, an egg yolk flavor preference of 3.2 points, and an egg top note strength of 4.8 points. Further, in the frozen dessert F, no irritating odor of sulfur was observed. From this, it was found that by adding an egg composition containing whole egg, sugar and dairy products, a frozen dessert with a strong egg top note with improved egg flavor was obtained.
[0133]
(Production Example 4: Production of egg composition including whole egg, egg yolk and dairy product)
Using the raw materials shown in Table 7 below, 4850 g of a steamed product was obtained in the same manner as in Production Example 1, and fresh water (outside the amount in Table 7) was added to the steamed product to give a total weight of 5000 g (total The egg composition was produced in the same manner as in Production Example 1 in the subsequent steps.
[0134]
[Table 7]

[0135]
(Example 5: Production of frozen confectionery with egg composition added after freezing)
(1) Production of lacto ice
Soft ice cream was produced in the same manner as in Example 1 using the raw materials shown in Table 2 above. Using the soft ice cream taken out of the freezer and the egg composition produced in Production Example 4 at a ratio of 90% soft ice cream to 10% egg composition, the frozen dessert G was used in the same manner as (2) of Example 1. (Lact ice) was obtained. In addition, the solid content derived from the egg of this frozen dessert was 2.5%, and was the same amount as the frozen dessert A.
[0136]
(2) Sensory test of lacto ice
Each of the obtained frozen desserts G was selected by 10 professional panelists based on the same standards as in Example 1 regarding the taste of egg flavor, the taste of egg yolk, the strength of the egg top note, and the overall taste. Evaluation was made on a 5-point scale.
[0137]
As a result, the frozen dessert G has an egg flavor preference of 3.4, an egg yolk flavor preference of 3.2, an egg top note strength of 3.4 and an overall taste. It was 4.4 points. Further, in the frozen dessert G, no irritating odor of sulfur was observed. From this, it was found that the addition of an egg composition containing whole egg, egg yolk and dairy products yielded a totally delicious frozen dessert with improved egg flavor and top note.
[0138]
(Production Example 5: Production of egg composition containing whole egg, egg yolk and sugar)
Using the raw materials shown in Table 8 below, 4850 g of a steamed product was obtained in the same manner as in Production Example 1, and fresh water (outside the amount shown in Table 8) was added to the steamed product to give a total weight of 5000 g (total The solid composition was 25.1%), and the subsequent steps were the same as in Production Example 1 to produce an egg composition.
[0139]
[Table 8]

[0140]
(Example 6: Production of frozen confectionery with egg composition added after freezing)
(1) Production of lacto ice
Soft ice cream was produced in the same manner as in Example 1 using the raw materials shown in Table 2 above. Using the soft ice cream taken out of the freezer and the egg composition produced in Production Example 5 at a ratio of 90% soft ice cream to 10% egg composition, the frozen dessert H is the same as (2) of Example 1. (Lact ice) was obtained. In addition, the solid content derived from the egg of this frozen dessert was 2.5%, and was the same amount as the frozen dessert A.
[0141]
(2) Sensory test of lacto ice
The obtained frozen dessert H was evaluated by 10 expert panelists about the taste of egg flavor, the taste of egg yolk flavor, and the strength of the top note of the egg, based on the same criteria as in Example 1, with 5 points each. .
[0142]
As a result, the frozen dessert H had an egg flavor preference of 3.6 points, an egg yolk flavor preference of 3.2 points, and an egg top note strength of 3.4 points. Further, in the frozen dessert H, no irritating odor of sulfur was observed. From this, it was found that by adding an egg composition containing whole egg, egg yolk and sugar, a frozen dessert with improved egg flavor and egg top note was obtained.
[0143]
(Comparative Production Example 1: Production of egg yolk processed product described in JP-A-9-313132)
Using the raw materials shown in Table 9 below, processed egg yolk products according to the examples of JP-A-9-313132 were produced according to the following method. The raw materials shown in Table 13 were put into a 5 liter stainless steel beaker, and these raw materials were stirred at room temperature for 20 minutes to completely dissolve the granulated sugar in the raw materials to obtain a mixed mix.
[0144]
[Table 9]

[0145]
The Brix degree of this mixed mix was measured with a hand-held sugar content meter (manufactured by ATAGO). The Brix degree was 43 degrees.
[0146]
The mixed mix after dissolution was placed in a snow pan and heated. A gas stove was used for heating, and the mixture was gradually heated so as not to burn. In addition, the mixed mix was stirred with a cooking spatula and a whisk so that the mixed mix would not burn during heating. The heating temperature was adjusted to 90 ° C., and the mixture was maintained at this temperature for 10 minutes after the product temperature reached 90 ° C.
[0147]
After holding at 90 ° C. for 10 minutes, it was immediately reheated. Heating temperature was 101-103 degreeC, and it stirred with the cooking spatula and the whisk so that a mixing mix might not burn. The Brix degree of the mixed mix was measured over time, and heating was terminated when the Brix degree reached 62.5 degrees. 30 minutes after the start of reheating, the Brix degree was 62.5 degrees.
[0148]
The egg yolk heat-denatured product generated after the heating was immediately pulverized with a commercial blender (manufactured by FMI; WARING HGB-SS). The pulverization was performed at 19000 rpm for 30 seconds to obtain a smooth pasty egg yolk processed product.
[0149]
The obtained egg yolk processed product was transferred to a 5-liter stainless steel beaker and immediately cooled to about 10 ° C. in a cold water bath (2 ° C.). The cooled egg yolk processed product was refrigerated at 5 ° C.
[0150]
The components of the obtained egg yolk processed product were 31.9% in terms of egg yolk content, 46% granulated sugar, 16.5% egg yolk solid content, and 62.5% total solid content.
[0151]
(Comparative Example 3: Production of frozen dessert using egg yolk processed product described in JP-A-9-313132)
(1) Production of lacto ice
Soft ice cream was produced in the same manner as in Example 1 using the raw materials shown in Table 10 below. Using the soft ice cream extracted from the freezer and the processed egg yolk product produced in Comparative Production Example 1 at a ratio of 85% soft ice cream to 15% processed egg yolk product, the frozen dessert is the same as (2) of Example 1. I (lacto ice) was obtained. In addition, the solid content derived from the egg of this frozen dessert was 2.5%, and was the same amount as the frozen dessert A.
[0152]
[Table 10]

[0153]
(2) Sensory test of lacto ice
Each of the obtained frozen desserts I was examined by 10 specialist panelists on the same standards as in Example 1 regarding the taste of egg flavor, the taste of egg yolk flavor, the strength of the egg top note and the overall taste. Evaluation was made on a 5-point scale.
[0154]
As a result, the frozen dessert I has an egg flavor preference of 4.0 points, an egg yolk flavor preference of 4.0 points, an egg top note strength of 3.0 points, and an overall taste. 2.8 points. Further, in the frozen dessert I, no irritating odor of sulfur was observed. For this reason, when the processed egg yolk product described in JP-A-9-313132 is used, the egg flavor and egg yolk flavor of the frozen dessert are enhanced, but the top note of the egg is not improved compared to the frozen dessert A of the present invention Moreover, it turned out that it is inferior to frozen dessert A also in the point of the comprehensive taste. Further, it was found that the frozen confectionery I had a strong egg yolk flavor and became an ice cream having an egg yolk feeling like castella, which was completely different from that of the frozen confectionery A.
[0155]
【The invention's effect】
As described above, according to the present invention, it is possible to produce a frozen dessert that has a rich egg flavor, improves the top note of the egg, and has a good touch on the tongue in conventional frozen dessert production.

Claims (8)

A method for producing a frozen dessert comprising an egg composition, the method comprising the following steps:
A step of modifying an egg-containing mixture containing three or more selected from the group consisting of whole eggs, egg yolks, sugars or milk-based raw materials by heating to obtain an egg composition; and Adding to the ice mix. The method of claim 1, wherein the egg-containing mixture comprises whole eggs, egg yolks, sugars and milk-based ingredients. The method according to claim 1, wherein the egg composition is added to the pasteurized ice mix in the form of a solid having an outer diameter of 20 μm to 1 mm. The method of claim 1, wherein the mixture is heated at a temperature of 90 ° C. or more and less than 100 ° C. 5. The method according to claim 1, wherein the mixture is heated at a temperature of 95 ° C. or more and less than 100 ° C. The method of claim 1, wherein the egg composition is added before or during aging of the ice mix. The method of claim 1, wherein the egg composition is added after freezing of the ice mix. The frozen dessert manufactured by the method of Claim 1.