JP6352465B1 - Frozen food - Google Patents

Abstract

An object of the present invention is to provide a composite frozen food comprising a plurality of emulsified composition adjacent to each other, wherein one food is composed of an oil-in-water emulsified composition and the other food is composed of an emulsified composition having a lower moisture content. The present invention provides a technique for preventing the heterogeneity of the joined state between two adjacent foods. A propylene glycol fatty acid ester is contained in one food comprising an oil-in-water emulsion composition. [Selection figure] None

Description

  The present invention relates to a composite frozen food containing a plurality of frozen food ingredients adjacent to each other, and a method for producing the same.

In the field of frozen foods represented by frozen desserts, composite frozen foods combining foods with different textures are known.
Above all, combined frozen desserts that combine cream-based frozen desserts and chocolates have a soft texture and smooth mouthfeel of cream-based frozen desserts, but have a gap with the texture of chocolates such as crisp, crispy and crispy. In addition to being able to be designed as a product that can be enjoyed, it is possible to design it as a product that can be enjoyed in appearance, such as arranging patterns that take advantage of the difference in color, and it is popular because of its high palatability.

By the way, there are some reports about using propylene glycol fatty acid ester which is one of food emulsifiers for frozen desserts.
Patent Document 1 describes the use of propylene glycol fatty acid esters and mono-diglycerides in ice cream, and maintains and preserves quality by inhibiting the growth of ice crystals in frozen foods during frozen storage. It is described to increase the lifetime.
Patent Document 2 describes that a main emulsifier composed of a combination of propylene glycol monoester and unsaturated monoglyceride or saturated mono-diglyceride is used for bubble-containing ice confectionery, and that a smooth texture is obtained. Yes.

International Publication No. 2005/060763 Pamphlet International Publication No. 2005/112656 Pamphlet

Among composite frozen foods, for example, when manufacturing a composite frozen food in which an oil-in-water emulsion such as cream and an emulsified composition such as chocolate having a lower moisture content are adjacent to each other, a coating layer or pattern is applied. In order to form cleanly, it was necessary to mold the oil-in-water emulsion at a high temperature.
However, if the temperature of the oil-in-water emulsion is raised at such a temperature, the thickness of the coating layer becomes inhomogeneous, the surface becomes uneven, or the boundary between both foods is blurred. There was a problem that became unclear.
Further, in the production or storage of frozen foods, there is a problem that moisture transfer occurs between the two adjacent foods and the original texture of each food is impaired.
Therefore, the present invention relates to a composite frozen food comprising a food comprising a plurality of emulsion compositions adjacent to each other, wherein one food is an oil-in-water emulsion composition, and the other food is an emulsion composition having a lower moisture content. In such a case, the bonding state may be inhomogeneous (the thickness of the coating layer may be uneven or the surface may be uneven), or the border between adjacent foods may be indistinct (such as bleeding). The challenge is to provide technology to prevent this.
Moreover, this invention makes it a subject to provide the technique which prevents the water | moisture content of the oil-in-water emulsion composition from transferring to the emulsion composition with comparatively low water | moisture content in the said composite frozen food.
Moreover, this invention makes it a subject to manufacture the composite frozen food with high palatability which has a favorable external appearance and favorable food texture using the said technique.

  As a result of earnest research and development, the present inventors contain one frozen food composed of an oil-in-water emulsion composition and another food composed of an emulsion composition having a moisture content lower than that of the frozen food. It has been found that, in a composite frozen food, the above-mentioned problem can be solved by adding a propylene glycol fatty acid ester to the oil-in-water emulsion composition constituting the one frozen food.

That is, the present invention that solves the above-mentioned problem is that one frozen food comprising an oil-in-water emulsion composition containing a propylene glycol fatty acid ester is adjacent to another food comprising an emulsion composition having a lower water content than the frozen food. It is a composite frozen food characterized by containing.
By adding propylene glycol to the oil-in-water emulsified composition constituting one frozen food, the joint state between the one frozen food and another food made of an emulsion composition having a relatively low water content adjacent thereto is not affected. Homogeneity, unevenness, etc. can be prevented, and ambiguity (such as blurring) of the boundary can be prevented. In addition, it is possible to prevent moisture from transferring from one frozen food consisting of an oil-in-water emulsion composition to other foods with relatively low water content, and combined freezing that makes use of the original texture of each food Food can be provided.

In a preferred embodiment of the present invention, the other food has fluidity in any temperature range of 10 ° C. or higher. When the other food is made of an emulsified composition having fluidity in any temperature range of 10 ° C. or higher, the joined state becomes inhomogeneous with one frozen food or blurring occurs. It is easy to do, and the subject about moisture transfer is also big.
Therefore, the present invention is particularly useful when such other foods are used.

In a preferred embodiment of the present invention, the other food product has a viscosity at 40 ° C. of 1 to 200 P.
When the other food is made of an emulsified composition having a viscosity of 1 to 200 P at 40 ° C., the joined state becomes heterogeneous with one frozen food, or it is likely to cause blurring and moisture transfer. There is also a big problem.
Therefore, the present invention is particularly useful when such other foods are used.

In a preferred embodiment of the present invention, the content of the propylene glycol fatty acid ester in the one frozen food is 0.05 to 0.5% by mass.
By using the propylene glycol fatty acid ester within this range, it is possible to prevent heterogeneity of the joined state with the adjacent food, blurring of the boundary with the adjacent food, and moisture transfer to the adjacent food.

In a preferred embodiment of the present invention, the one frozen food has a viscosity at 10 ° C. of 30 to 1000 cP.
By setting the viscosity of the one frozen food within the above range, it is possible to more effectively prevent the heterogeneity of the joined state with the adjacent food, the blurring of the boundary with the adjacent food, and the moisture transfer to the adjacent food. Can do.

In a preferred embodiment of the present invention, the other food is made of a water-in-oil emulsion composition, and the minimum diameter thereof is 5 mm or less.
When the other food is a water-in-oil emulsion composition and the minimum diameter is in the above range, it is possible to maintain a particularly crispy and crispy texture and enhance the palatability of the composite frozen food. Become.

In a preferred embodiment of the present invention, the oil-in-water emulsion composition further contains a monoglycerin fatty acid ester. The monoglycerin fatty acid ester preferably has an iodine value of 3 to 35, more preferably 10 to 30.
By combining monoglycerin fatty acid ester, the frozen food of the above one is given shape retention and improved formability, and it is possible to reduce the unevenness of the joint state with the adjacent food and the blurring of the boundary with the adjacent food. Can be effectively prevented.

In a preferred embodiment of the present invention, the content of monoglycerin fatty acid ester in the oil-in-water emulsion composition is 0.05 to 0.5% by mass.
By making content of monoglycerin fatty acid ester into such a range, the moldability of said one frozen food can be improved, making the said effect of propylene glycol fatty acid ester fully exhibited.

In a preferred embodiment of the present invention, the other food is composed of a water-in-oil emulsion composition.
When other foods are made of a water-in-oil emulsion composition, the problems of the heterogeneity of the joining state as described above, or the unclearness of the boundary (bleeding) and moisture transfer are great. Moreover, since the difference in food texture is large between the other food comprising the water-in-oil emulsion composition and the one frozen food, it is required to make use of this difference from the viewpoint of palatability. Therefore, the present invention is particularly useful when such other foods are used.

Further, the present invention for solving the above problems is a method for producing a composite frozen food comprising one frozen food and another food having lower moisture than the one frozen food,
One frozen food material comprising an oil-in-water emulsion composition containing a propylene glycol fatty acid ester is cooled to −5.5 to −2.5 ° C. and has a lower water content than the one frozen food material. It is formed by contacting with other frozen food ingredients made of an emulsified composition, and further cooled.

According to the production method of the present invention, it is possible to produce a product excellent in appearance such as making the coating layer homogeneous, preventing blurring of the boundary between adjacent foods, and clarifying the boundary. In addition, it is possible to prevent moisture from transferring from one frozen food consisting of an oil-in-water emulsified composition to other foods with relatively low moisture, and to make use of the original texture of each food Can be manufactured.

  The composite frozen food of the present invention has a non-homogeneous joining state between adjacent different foods, and is coated with an emulsion composition having a relatively low water content, for example, a frozen food made of an oil-in-water emulsion composition. In the form, unevenness and unevenness of the thickness of the coating layer can be suppressed. Moreover, the blurring of the boundary between the frozen food which consists of an oil-in-water type emulsion composition, and the foodstuff which consists of an emulsion composition with a relatively low water | moisture content adjacent to this is suppressed, and a boundary is clear. Moreover, since the composite frozen food of this invention prevents the water | moisture content transfer between adjacent different foodstuffs, the original food texture of each foodstuff is utilized. Also, when producing composite frozen foods, by using propylene glycol fatty acid ester in the oil-in-water emulsion composition, it is in contact with the emulsion composition having relatively low water content while maintaining this at a relatively low temperature. By further cooling this, it is possible to effectively prevent inhomogeneity in the state of joining with other foods made of the emulsion composition and blurring of boundaries with other foods, and evenly clean molding becomes possible . In addition, it is possible to effectively prevent moisture transfer from one frozen food to another, and it is possible to produce a composite frozen food having a good appearance and texture.

In the present invention, the composite frozen food refers to a food that includes a plurality of types of food, is maintained at a freezing temperature below a certain level, and is provided to consumers.
The composite frozen food is preferably a composite frozen dessert.

  The composite frozen food of the present invention contains one frozen food made of an oil-in-water emulsion composition and another food made of an emulsion composition adjacent to each other.

  The adjacent form of one frozen food and another food is not particularly limited, for example, a form in which one frozen food and another food form a layer, and another food is marbled in one frozen food. A form in which other frozen foods are dispersed in one frozen food, a form in which other foods cover one frozen food, and both sides of one frozen food Are sandwiched between other foods, and other foods are contained in one frozen food center.

  Moreover, it is preferable that the composite frozen food of this invention is a form which can visually observe the boundary of one frozen food and another food in the process of consumption. For example, a form in which the boundary appears on the outer surface of the composite frozen food, a form in which the boundary can be seen from the outside of the container contained in a light-transmitting container, a form in which the boundary can be visually seen when spooned The form etc. which can visually recognize the said boundary when galling are mentioned. This is because, in a form in which the boundary between one frozen food and another food is visible, the cleanliness of the boundary greatly affects the commercial value.

In addition, the composite frozen food of the present invention is, for example, a form in which another thin plate-like food is formed in a layer between one frozen food, and the other thin plate-like food in one frozen food is marbled. Examples include a configuration in which one frozen food is coated with another thin plate-like food, and one frozen food is sandwiched with a plurality of other thin plate-like foods.
Examples of other food shapes include, but are not limited to, plate shapes, layer shapes, granular shapes, rod shapes, and the like.
When the other food is a water-in-oil emulsion composition, the minimum diameter of the other food is preferably 8 mm or less, more preferably 6 mm or less, more preferably 5 mm or less. Moreover, it is preferable that the minimum diameter of another foodstuff is 1 mm or more. In addition, a diameter here means the linear distance from the point of the surface equivalent to the other side from the arbitrary points of the surface of another foodstuff.
This is because when the other food is a water-in-oil emulsified composition and the minimum diameter is within a certain range, the other food has a crispy texture such as crispy, crispy, and crackle. This is because maintaining the feeling is preferable from the viewpoint of enhancing the palatability of the composite frozen food. Moreover, in such a form, it is because the influence which the uniformity of the thickness of another foodstuff, a nonuniformity, etc. have on the appearance is large.

As said one frozen food, the frozen food containing a dairy product is preferable. For example, ice cream, ice milk, lact ice, fresh chocolate, whipped cream, custard cream and the like can be mentioned.
The water content of the one frozen food is preferably 30% by mass or more, more preferably 40% by mass or more, and particularly preferably 50% by mass or more. The upper limit of moisture is preferably 80% by mass, and more preferably 70% by mass.

  The oil-in-water emulsion composition constituting the one frozen food contains a propylene glycol fatty acid ester. As the propylene glycol fatty acid ester, those having an iodine value of 20 or less are preferable. Moreover, as propylene glycol fatty acid ester, monoester is preferable.

  As a fatty acid which comprises propylene glycol fatty acid ester, a C14-224 thing is preferable and a C16-22 thing is more preferable.

  Examples of the propylene glycol fatty acid ester include propylene glycol monostearate (hereinafter sometimes abbreviated as “PGMS”), propylene glycol monopalmitate (hereinafter sometimes abbreviated as “PGMP”), propylene glycol monooleic acid. Esters (hereinafter sometimes abbreviated as “PGMO”) and propylene glycol monobehenate (hereinafter sometimes abbreviated as “PGMB”) are preferred, and propylene glycol monostearate is particularly preferred.

  The content of the propylene glycol fatty acid ester in the oil-in-water emulsion composition is preferably 0.05 to 0.5% by mass, more preferably 0.05 to 0.3% by mass, and particularly preferably 0. .1 to 0.2% by mass.

  The oil-in-water emulsion composition preferably contains a monoglycerin fatty acid ester. The fatty acid constituting the monoglycerin fatty acid ester is preferably an unsaturated fatty acid. The monoglycerin fatty acid ester preferably has an iodine value of 3 to 35, more preferably 10 to 30. Moreover, as a fatty acid, a C14-C24 thing is preferable and a C16-C22 thing is more preferable. Preferred examples of the monoglycerin fatty acid ester include monoglycerin oleate, monoglycerin palmitate, and monoglycerin stearate.

  The content of monoglycerin fatty acid ester in the oil-in-water emulsion composition is preferably 0.05 to 0.5% by mass, more preferably 0.05 to 0.4% by mass, and still more preferably 0. 0.1 to 0.3% by mass.

  The mass ratio of the content of propylene glycol fatty acid ester and the content of monoglycerin fatty acid ester in the oil-in-water emulsion composition is preferably 1: 5-4: 1, more preferably 1: 3-5: 2, particularly The ratio is preferably 2: 1 to 1: 2, more preferably 1: 2 to 1: 1.

  The oil-in-water emulsion composition preferably contains a thickening stabilizer. As thickening stabilizers, locust bean gum, guar gum, tamarind seed gum, carrageenan, gelatin, pectin, xanthan gum, agar, modified starch, alginic acid, cassia gum, curdlan, karaya gum, psyllium seed gum, gellan gum, tara gum, pullulan, welan gum One or more selected from succinoglycan and the like can be used, whereby the texture of the frozen food can be kept good and the moldability can be improved.

  The content of the thickening stabilizer in the oil-in-water emulsion composition is preferably 0.05 to 0.5% by mass, more preferably 0.1 to 0.3% by mass.

The viscosity of the one frozen food at 10 ° C. is preferably 30 to 1000 cP, more preferably 50 to 400 cP.
By setting the viscosity of one frozen food within the above range, the boundary with the other frozen food can be formed particularly neatly when molding it in contact with the other food.
Here, the viscosity can be measured by a conventional method, for example, a BL type viscometer (No. 3 rotor, 30 rpm, manufactured by Toki Sangyo).

  The one frozen food is preferably aerated. The overrun is preferably 40 to 120%, more preferably 60 to 100%.

Another food consists of an emulsified composition having a lower moisture content than the one frozen food. The water content of the emulsion composition constituting another food is preferably 35% by mass or less, particularly preferably 20% by mass or less, and further preferably 10% by mass or less. Although it does not restrict | limit especially as long as it can comprise an emulsion composition as a lower limit, For example, 1 mass% can be used as a standard.
The difference in moisture between the one frozen food and the other food is not particularly limited, but is, for example, 5% by mass or more, preferably 10% by mass or more.

  The other food is preferably a food having fluidity in any temperature range of 10 ° C. or higher. The fluidity here refers to the fluidity that can be filled in the manufacture of frozen confectionery. When such a food is used, it is preferable to set the product temperature to 10 ° C. or higher in order to form a composite frozen food in combination with one frozen food. In this case, there is a problem that the problem of moisture transfer tends to occur in the process of compounding. Therefore, the present invention is particularly useful in such a case. Moreover, other foodstuffs preferably have a viscosity of 1 to 200 P at 40 ° C. By setting it in such a viscosity range, when making it contact with one frozen food and shape | molding, especially the boundary with this one frozen food can be formed beautifully.

  In the present invention, the emulsion composition constituting another food may be either an oil-in-water emulsion composition or a water-in-oil emulsion composition.

When the other food is a water-in-oil emulsion composition, the fat content in the water-in-oil composition is preferably 40% by mass or more, more preferably 50% by mass or more.
This is because such an emulsified composition having a fat content has a certain hard texture in the freezing temperature range, and thus it is particularly important to maintain the difference in texture from one frozen food.
The emulsified composition is a total of fats and oils selected from POS-type triglycerides, SOS-type triglycerides, POP-type, and SOA-type triglycerides, preferably 10% by weight or more, more preferably 20% by weight, based on the total constituent fats and oils. As mentioned above, what contains 30 mass% or more more preferably is mentioned. The upper limit of the total amount of the fats and oils is preferably 90% by mass or less, more preferably 85% by mass or less, with respect to the entire constituent fats and oils.
For example, the following can be illustrated as a composition of the constituent fats and oils in an emulsion composition.
(Composition Example 1)
For the whole component fat and oil,
30-50% by mass of POS type triglyceride
SOS type triglyceride is 15 to 35% by mass
5-25% by mass of POP type triglyceride
(Composition example 2)
For the whole component fat and oil,
1-20% by mass of POS type triglycerides
20-40% by mass of SOS type triglyceride
25-45% by mass of POP type triglyceride
Since the emulsified composition of such an oil and fat composition needs to be maintained at, for example, 20 ° C. or higher in order to ensure fluidity at the time of molding, in particular, it tends to cause inhomogeneity of the joined state and bleeding of the boundary, The present invention is useful. In addition, since such an emulsified composition has a certain hard texture in the freezing temperature range and a sharp mouthfeel, it is particularly important to maintain the difference in texture from one frozen food. The present invention is useful.

  Examples of the emulsified composition include systems containing vegetable oils such as chocolates and other cocoa butters. In addition, in this specification, chocolates are not limited to the chocolate in the fair competition rules regarding the display of chocolates, and foods using these are included in addition to the quasi-chocolate and chocolate-based foods in the rules.

In addition, preferred examples of the oil-in-water emulsion composition include water-containing chocolate and caramel sauce. Here too, the hydrated chocolate is not limited to the one using the chocolate dough in the above-mentioned rules, and is a concept widely including oil-in-water emulsions using the chocolates.
While such an oil-in-water emulsion composition is characterized by a smooth and meltable texture, it may become a rough texture due to moisture transfer from one food. It is particularly important to maintain the difference in texture.

The composite frozen food of the present invention is a frozen food material comprising an oil-in-water emulsion composition containing a propylene glycol fatty acid ester, preferably in a state cooled to -5.5 ° C to -2.5 ° C, It can be produced by bringing into contact with another food material made of an emulsified composition having a lower water content than that of the one frozen food material, followed by cooling.
Specifically, the frozen food material is cooled with a freezer. At this time, it is preferable to stir the frozen food material in the freezer so as to contain air at the same time as cooling. When the frozen food material is cooled to −5.5 to −2.5 ° C., the frozen food material is brought into contact with the other food material.

Also, composite frozen food of the present invention, 30～1000CP at 10 ° C., more preferably to use a one frozen food material consisting of oil-in-water emulsion composition containing propylene glycol fatty acid ester is 50~400cP Is preferred.

  As a method of bringing each food material into contact, any method may be used as long as one frozen food is brought into contact before other foods are solidified. For example, one frozen food that has been semi-frozen in a freezer is filled in a container and then filled with another food, one frozen food that has been semi-frozen in a freezer, and another food that is discharged from the nozzle of a filling machine In a form that mixes and fills in a container at the same time, fills a container with one frozen food that has been semi-frozen in a freezer, injects another food into its center, and forms another frozen food into a plate shape Then, before the other frozen foods are solidified, a form in which one frozen food that has been semi-frozen on the other foods is discharged, and the like.

The other food raw material is preferably brought into contact with the one frozen food raw material in a fluid state, preferably a viscosity of 1 to 200 P. For example, a food raw material having fluidity in any temperature range of 10 ° C. or higher can be brought into contact with the one frozen food raw material at a temperature in which the fluidity is maintained so as to be filled. For example, when using the foodstuff raw material which has fluidity | liquidity at 25 degreeC or more, making this contact with the said 1 frozen food raw material in the state made into 25-50 degreeC is mentioned.
In addition, by using a food raw material having a viscosity at 40 ° C. of 1 to 200 P and bringing it into a temperature of 25 to 50 ° C., it is brought into contact with the one frozen food raw material, thereby facilitating the boundary bleeding and moisture transfer. It can be effectively prevented.
Here, the viscosity can be measured by a conventional method, for example, a BL type viscometer (No. 1 rotor, 12 rpm, manufactured by Toki Sangyo).

  In the composite frozen food produced by such a method, the heterogeneity of the joined state between one frozen food and another food is suppressed, and for example, blurring at the boundary is suppressed. Moreover, the water | moisture content transfer from one frozen food to another food can be prevented, the difference of the food texture of both foods is made to recognize clearly, and it has high palatability.

  The composite frozen food of the present invention may contain any raw material in addition to the above-described raw materials, and the method for producing the composite frozen food of the present invention includes processes such as a sterilization process and a packaging process that are normally performed. Also good.

  Hereinafter, the present invention will be described in more detail with reference to examples.

[Test 1]
Ice cream raw materials were mixed in the amounts shown in Table 1, dissolved by heating, homogenized with a homogenizer, and then sterilized and frozen (one frozen food raw material). Ice cream with an overrun of 80% was discharged from the freezer to the hopper at each temperature shown in Table 1. Ice cream was filled from a hopper into a 150 ml clear plastic cup. As monoglycerin fatty acid ester, monoglycerin palmitic acid fatty acid ester (described in the table as “saturated monoglycerin fatty acid ester”) and a mixture of monoglycerin olein fatty acid ester and palmitic acid fatty acid ester (in the table, “unsaturated monoglycerin ester”). (Described as “fatty acid ester”) (the same applies to the following examples).
Simultaneously with the filling of this ice cream, about 30 ml of chocolate coating (other food ingredients, water-in-oil emulsion composition, moisture: 3 mass%, viscosity at 40 ° C .: 10 P) adjusted to 30 ° C. per cup, And chocolate sauce (other food ingredients, oil-in-water emulsion composition, moisture: 25% by mass, viscosity at 40 ° C .: 70 P) adjusted to 30 ° C., about 20 ml per cup, filled while mixing with ice cream . In addition, the viscosity of chocolate coating and chocolate sauce was measured with a BL type viscometer (No. 1 rotor, 12 rpm, manufactured by Toki Sangyo Co., Ltd.) (the same applies to the following examples).
Thereby, the hardened chocolate coating and the chocolate sauce which has fluidity | liquidity to ice cream manufactured the composite frozen confectionery arrange | positioned at marble shape.
The composite frozen dessert was further cooled to −30 ° C. and then stored at −18 ° C. for 14 days.
In addition, the compounding quantity of each raw material is shown by the mass% in a table | surface.

<Clarity of boundary>
About the obtained composite frozen dessert, the clarity of the boundary between ice cream and chocolate coating or chocolate sauce was evaluated according to the following criteria.
(Standard)
More than 10 products in 100 products with blurring and unclear boundaries: 1
6 or more and less than 10: 2
4 or more and less than 6: 3
2 or more and less than 4: 4
1 or less: 5

<Moisture increase rate>
Moreover, about the sample filled (molded) at -3.5 degreeC, it increases from the raw material before complex | concentration about the water | moisture content of chocolate coating and chocolate sauce immediately after filling, and each time after storing for 14 days at -18 degreeC, respectively. The rate was calculated and evaluated according to the following criteria. The water content was measured for each of 10 samples at a product temperature of −3.5 ° C., and the average value was calculated. The water content was measured by Kett Science Laboratory Kett 620.
(Standard)
5.0% by mass or more: ×
3.0 mass% or more and less than 5.0 mass%: Δ
1.0% or more and less than 3.0% by mass: ○ Less than 1.0% by mass: ◎

<Comprehensive evaluation>
Moreover, about the sample filled (molded) at -3.5 degreeC, the composite frozen dessert after 14 days preservation | save at -18 degreeC eats eight special panelists, and is preferable as a product comprehensively from a viewpoint of an external appearance and texture. Whether or not, and the following criteria were set as comprehensive evaluation.
(Standard)
Panelists who decided that it was preferable as a product
7-8 people: ◎
5-6 people: 〇 3-4 people: △
1-2 people: ×

  The results are shown in Table 1.

  As shown in Table 1, in the example to which propylene glycol fatty acid ester was added, it had flexibility and moldability suitable for mixed filling at any temperature of -2.5 to -4.5 ° C. It has been found that blurring of the boundary can be prevented in mixed filling with food. In particular, Examples 9 to 11 using PGMS, PGMP, and PGMB alone among propylene glycol fatty acid esters have flexibility and moldability suitable for mixing and filling at a low temperature of -4.5 ° C. It has been found that it is possible to remarkably prevent the occurrence of boundary bleeding in mixed filling with food. On the other hand, in the comparative example, flexibility and moldability suitable for mixing and filling were not obtained at a temperature of −3.5 ° C. or less, and the occurrence of bleeding was remarkable. From the above results, it was found that the effect of suppressing bleeding can be obtained by adding propylene glycol fatty acid ester.

  Moreover, in the Example which added propylene glycol fatty acid ester, the water | moisture content transfer to chocolate coating and chocolate sauce was suppressed to less than 3.0 mass%. In particular, in Examples 2, 4, 6, and 8 in which a propylene glycol fatty acid ester and an unsaturated monoglycerin fatty acid ester are combined, and in Examples 9 and 10 in which PGMS and PGMP are used, the moisture transfer immediately after molding is 1.0 mass. %. On the other hand, in Comparative Example 1 containing no propylene glycol fatty acid ester, the water content was increased by 3.0% by mass or more. From the above results, it was found that by adding propylene glycol fatty acid ester, an effect of suppressing water transfer to other foods having relatively low water content was obtained.

[Test 2]
Ice cream raw materials were mixed in the amounts shown in Table 2, dissolved by heating, homogenized with a homogenizer, and then sterilized and frozen (one frozen food raw material). About 120 ml of ice cream was discharged from the freezer at each temperature shown in Table 2 at an overrun of 80%, and filled into a 150 ml transparent plastic cup. Subsequently, the surface of the ice cream was coated with chocolate coating (water-in-oil emulsion composition, moisture: 3 mass%, viscosity at 40 ° C .: 30 P) that had been conditioned to 30 ° C. in advance. Then, after cooling to -30 degreeC and manufacturing a composite frozen dessert, it preserve | saved at -18 degreeC for 14 days.
In addition, the compounding quantity of each raw material is shown by the mass% in a table | surface.

In the same manner as in Test 1, the clarity of the boundary and the water increase rate were evaluated.
The results are shown in Table 2.

  As shown in Table 2, when the content of the propylene glycol fatty acid ester is in the range of 0.05 to 0.5% by mass, it was found that the effect of widely suppressing bleeding and clarifying the boundary can be obtained. Moreover, it turned out that 0.3 mass% is preferable and, as for the upper limit of content of propylene glycol fatty acid ester, 0.2 mass% is more preferable.

[Test 3]
Marble-shaped composite frozen desserts were produced in the same manner as in Test 1 with the amounts shown in Table 3, and the bleeding and water increase rate were evaluated in the same manner as in Test 1.
The results are shown in Table 3.

  As shown in Table 3, it was found that when the content of the monoglycerin fatty acid ester is in the range of 0.10 to 0.4% by mass, the effect of suppressing bleeding of the propylene glycol fatty acid ester is exhibited. On the other hand, when the content of monoglycerin fatty acid ester is excessive with respect to the content of 0.5% by mass and propylene glycol fatty acid ester, it has been found that the effect of suppressing bleeding decreases. From this, when combining propylene glycol fatty acid ester and monoglycerol fatty acid ester, it turned out that it is preferable to make content of monoglycerol fatty acid ester with respect to propylene glycol fatty acid ester smaller than 5 times.

[Summary]
The composite frozen confection produced in the above-described example had a relatively clean pattern and layer as compared with the composite frozen confection produced by a conventional method not using propylene glycol fatty acid ester. In addition, the ice cream portion has a smooth texture, the chocolate coating portion that is a water-in-oil emulsion composition has a crisp and crisp texture, and the chocolate sauce portion that has an oil-in-water emulsion composition has a thick texture. It was a product with high palatability in which each original texture was utilized.
In addition, from the results of the above examples, in order to prevent bleeding between foods and to form a clear boundary, one frozen food material has moderate softness in a relatively low temperature range. Was found to be important. In other words, by using propylene glycol fatty acid ester, by giving flexibility to one raw material for frozen food, it becomes easy to combine with another raw material for food, and at the same time, one raw material for frozen food is compared. It is presumed that due to the low temperature, melting with other foods hardly occurs, the emulsified state is easily maintained, and the boundary is fixed in a short time.

  The present invention can be used for manufacturing frozen desserts.

Claims (17)

A method for producing a composite frozen dessert comprising a frozen dessert comprising an oil-in-water emulsified composition and a water-in-oil emulsified composition having a moisture content lower than that of the frozen dessert,
A frozen dessert material comprising an oil-in-water emulsion composition containing a propylene glycol fatty acid ester having a viscosity at 10 ° C. of 30 to 1000 cP is stirred and cooled to −5.5 to −2.5 ° C., and the frozen dessert is used. The water-in-oil emulsion composition having a viscosity of 1 to 200 P at 40 ° C., which has a lower moisture content than the raw material, is set to 25 to 50 ° C., and the stirred and cooled raw material for frozen dessert of −5.5 to −2.5 ° C. The water- in- oil emulsified composition at 25 to 50 ° C. is contacted and molded, and further cooled ,
The method for producing a composite frozen dessert, wherein the propylene glycol fatty acid ester is selected from propylene glycol monostearate, propylene glycol monopalmitate, propylene glycol monooleate, and propylene glycol monobehenate .   Content of the said propylene glycol fatty acid ester in the said raw material for frozen confectionery is 0.05-0.50 mass%, The manufacturing method of the composite frozen confectionery of Claim 1 characterized by the above-mentioned.   The method for producing a composite frozen dessert according to claim 1 or 2, wherein the raw material for frozen dessert further contains a monoglycerin fatty acid ester.   The method for producing a composite frozen confectionery according to claim 3, wherein the content of the monoglycerin fatty acid ester in the raw material for the frozen confectionery is 0.05 to 0.5 mass%.   The mass ratio of the content of the propylene glycol fatty acid ester and the monoglycerin fatty acid ester in the raw material for frozen confectionery is 1: 3 to 5: 2, The combined frozen confectionery according to claim 3 or 4, Production method.   The method for producing a composite frozen dessert according to any one of claims 3 to 5, wherein the fatty acid constituting the monoglycerin fatty acid ester is an unsaturated fatty acid. The method for producing a composite frozen dessert according to any one of claims 1 to 6 , wherein the water-in-oil emulsion composition is chocolates. A frozen confection comprising an oil-in-water emulsified composition and a water-in-oil emulsified composition having a moisture content lower than that of the frozen confection, adjacent to each other, and a thin plate-like water-in-oil having a minimum diameter of 5 mm or less between the frozen confections A composite frozen confectionery in which the emulsified emulsion composition is arranged in a layered form or a thin plate-like water-in-oil emulsion composition having a minimum diameter of 5 mm or less is arranged in a marble shape in the frozen confectionery,
The frozen dessert contains a propylene glycol fatty acid ester ,
The composite frozen confectionery characterized in that the propylene glycol fatty acid ester is selected from propylene glycol monostearate, propylene glycol monopalmitate, propylene glycol monooleate, and propylene glycol monobehenate. The composite frozen confectionery according to claim 8 , wherein the water-in-oil emulsion composition has fluidity in any temperature range of 10 ° C or higher. The composite frozen confectionery according to claim 9 , wherein the water-in-oil emulsion composition has a viscosity at 40 ° C of 1 to 200 P. The composite frozen confectionery according to any one of claims 8 to 10 , wherein the content of the propylene glycol fatty acid ester in the frozen confectionery is 0.05 to 0.50 mass%. The composite frozen dessert according to any one of claims 8 to 11 , wherein the frozen dessert has a viscosity at 10 ° C of 30 to 1000 cP. The composite frozen dessert according to any one of claims 8 to 12 , wherein the frozen dessert further contains a monoglycerin fatty acid ester. And the content of monoglycerol fatty acid ester in the ice confection is from 0.05 to 0.5 wt%, a composite ice confection according to claim 1 3. The composite frozen dessert according to claim 13 or 14 , wherein the mass ratio of the content of the propylene glycol fatty acid ester and the monoglycerin fatty acid ester in the frozen dessert is 1: 3 to 5: 2. The composite frozen dessert according to any one of claims 13 to 15 , wherein the fatty acid constituting the monoglycerin fatty acid ester is an unsaturated fatty acid. The composite frozen confectionery according to any one of claims 8 to 16 , wherein the water-in-oil emulsion composition is chocolate.