JPH0417023Y2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Application Field] This invention relates to a combination frozen dessert in which a jelly layer and a frozen dessert layer are combined.

[Conventional technology]

Recently, the preference for frozen desserts such as ice cream cakes has been increasing, and there is a demand for providing something visually unique and innovative that not only provides a cooling sensation when eaten.

Therefore, in order to make the appearance of frozen desserts unique, three-dimensional shapes such as animals and flowers are expressed in the external shape of frozen desserts themselves. That is, when forming a frozen dessert, by filling a frozen dessert such as ice cream candy or sherbet into a mold that can be given a three-dimensional shape such as the above-mentioned animals or flowers,
It gives frozen desserts a unique three-dimensional shape.

[Problem that the invention attempts to solve]

However, frozen desserts with the above-mentioned unique three-dimensional shape are made of ice cream candy, sherbet, etc. and are susceptible to heat. It begins to melt, and its three-dimensional shape becomes unclear. In addition, the above-mentioned convex portions have weak physical strength and are easily destroyed by friction with the packaging material.

As described above, even if conventional frozen desserts are given a unique three-dimensional shape, when they reach consumers, the shape becomes unclear and leaves a poor visual impression. Furthermore, the difficulty in creating color changes was also a factor in the weakening of the visual impression.

On the other hand, as frozen desserts with novel textures, coated frozen desserts (Japanese Patent Application Laid-open No. 173048/1983), which are made by covering the periphery of frozen desserts with a coating material such as jelly, and frozen desserts with a foamy elastic material layer around the core, are available. A multi-layer frozen dessert with a hard film formed on the outside (Japanese Patent Application Laid-Open No. 61-56045
No. 2) has been proposed. However, in all of these products, the frozen dessert used as the core material is frozen and solidified, then dipped in a solution such as jelly to create a solution layer, and then cooled to gel the solution to form a coating layer. Because the surface of the frozen dessert is covered with dense ice crystals, the sol solution that serves as the coating material cannot penetrate into the surface of the frozen dessert, and it simply adheres to it due to the adhesive force generated by gelation. Therefore, the bonding force at the interface between the core of the frozen dessert and the coating layer is weak, and the coating layer tends to peel off easily when eaten, leaving the frozen dessert exposed. In addition, each of the above-mentioned coating materials uses a large amount of gelling agent and has a high total solids content in order to increase its adhesion to the surface of frozen desserts, so it has high adhesiveness and elasticity. Compared to the melt-in-the-mouth texture of the frozen dessert, which is the core material, the texture is unnatural and cannot be said to be desirable. Furthermore, these frozen desserts are
Externally, it is similar to conventional frozen desserts except for the fact that it is coated with a coating layer, and is formed into a block or stick shape, so there is no novelty.

This invention was devised in view of the above circumstances, and the purpose is to provide a combination frozen dessert that has a clear three-dimensional shape, has a strong visual impression, and is fresh in taste.

[Means for solving problems]

In order to achieve the above object, the combined frozen dessert of this invention is formed into an uneven pattern by molding one side of the jelly layer in contact with the uneven pattern on the bottom surface of the mold, and the jelly layer is formed into an uneven pattern on the other side. , a substantially plate-shaped frozen dessert with a two-layer structure in which the frozen dessert layer is integrally formed with its own ice crystals embedded in the jelly layer, and the sugar content of the jelly layer is set at Bx25 to Bx55. , and the content of the gelling agent in the jelly layer is set to 0.1 to 2% by weight based on the entire jelly layer.

[Effect]

In other words, the inventors of the present invention found that if a concave-convex pattern is applied to a frozen dessert such as an ice cream candy or sherbet, the convex portions are susceptible to heat shock, etc., and it is difficult to keep the concave-convex pattern clear. We came up with the idea of adding the above pattern shape to other materials and combining them with frozen dessert materials. As a result of a series of research, we combined frozen desserts and jelly, and the above jelly has a lower sugar content.
If you use a special jelly with a gelling agent content of 0.1 to 2% by weight for Bx25 to Bx55, the jelly will reach every corner of the unevenness in the mold to form the uneven pattern. It was found that a clear uneven pattern can be obtained. And, since the above special jelly has a low gelation degree and sugar content,
It has lower stickiness than normal jelly, but if you fill the jelly layer with frozen dessert material and freeze it after gel setting, when you fill it with frozen dessert material, the moisture in the liquid frozen dessert material that has not yet solidified will evaporate. They discovered that the ice crystals bite into the surface of the jelly layer and become firmly integrated with the jelly layer, forming a solid, approximately plate-like overall shape, and arrived at this idea. Therefore, according to this invention, it is possible to hold and eat a substantially plate-shaped combination frozen dessert consisting of a two-layer structure of a jelly layer and a frozen dessert layer, each having a clear uneven pattern. At this time, the jelly layer and the frozen dessert layer do not separate, allowing you to enjoy both as one. Both have good melting properties in the mouth and do not cause any discomfort. Furthermore, the jelly layer with the uneven pattern has a certain level of heat resistance and is resistant to heat shock, etc., so the clear unevenness will not be lost during transportation, storage, or sale, creating a strong visual impression. .

Next, this invention will be explained in detail based on examples.

〔Example〕

FIG. 1 shows an embodiment of this invention.
In the figure, 1 is a jelly layer, and 2 is a frozen dessert layer formed integrally with the jelly layer 1. The outline of this combination frozen dessert resembles the outer shape of a car, and the surface of the jelly layer 1 that is not in contact with the frozen dessert layer 2 is formed with a three-dimensional uneven pattern imitating the windows and tires of a car. ing.

The above combination frozen dessert can be obtained, for example, as follows. That is, first, using the following raw materials in the following formulation, an ice cream candy material is made according to the standard method of making frozen desserts.

《Raw materials for ice cream cake ingredients》 Sugar: 20.0% by weight Starch syrup (Bx70): 5.0 〃 Stabilizer: 0.2 〃 Acidulant (citric acid): 0.3 〃 Flavoring (strawberry): 0.1 〃 Natural coloring agent (cotenyl pigment): 0.1 〃 Water: 74.3 〃 Meanwhile, make a jelly material as follows using the following raw materials in the following composition.

[Materials for jelly materials] Sugar: 15.0% by weight Starch syrup (Bx70): 30.0 Gelatin: 2.0 Flavoring (strawberry): 0.3 Natural coloring (cotenyl pigment): 0.1 Water: 52.6 In other words, first, sugar, starch syrup , gelatin is added to water, heated to 80°C and held for 30 minutes to uniformly dissolve and sterilize. After cooling to 60℃, flavoring and natural colorants are added and stirred to create a liquid jelly material (Bx37).
get.

Next, 15 c.c. of the above jelly material is filled into a car-shaped tray (mold) with a capacity of 30 c.c., and after the jelly gel is set, 15 c.c. of the above ice candy material is filled on top of this, and the lid is closed. freeze and solidify. A cross-sectional view showing the filling state at this time is shown in FIG. In the figure,
1a is the jelly layer, 2a is the ice candy layer, 3
is a mold. This jelly layer 1a spreads throughout the concavo-convex shape of the mold 3. In addition, the interface between the jelly layer 1a and the ice candy layer 2a is formed by the dense ice crystals of the ice candy biting into the gel skeleton on the surface of the jelly layer 1a, so that both layers 1a and 2a are Strongly bonded. When this is cut out, as shown in FIG. 3, a combination frozen dessert is obtained in which an ice cream candy layer 2a is integrally formed under the jelly layer 1a. In addition, when cutting out the mold, the jelly layer 1a alone is flexible and adheres tightly to the inside of the mold 3, making it difficult to take out, and there is a risk that the uneven pattern will collapse as the mold is removed. ) Since the mold removal is performed with the hardened ice cream candy layer 2a placed in the jelly layer 1a firmly supporting the jelly layer 1a, the jelly layer 1a does not bend and is removed from the mold in an almost fixed state. Therefore, the uneven pattern of the jelly layer 1a will not be deformed.

The above-mentioned combination frozen dessert is a substantially plate-shaped frozen dessert in which the shape of a car is clearly expressed as an uneven pattern by the jelly layer 1a, and the jelly layer 1a and the ice candy layer 2a are firmly bonded and integrally formed. ing. Therefore, this product is visually novel and is sufficiently firm to be held in the hand, so that it can be eaten while being held in the hand. and,
Since the bond between the jelly layer 1a and the ice candy layer 2a is strong, only the jelly layer 1a will not peel off, and you can put both layers 1a and 2a in your mouth at the same time and enjoy a fresh taste. Obtainable. At this time, the degree of gelation and sugar content of the jelly layer 1a are set relatively low, and the jelly layer 1a has good meltability in the mouth and a crisp texture.
Combined with the meltability of the ice candy layer 2a,
It has a well-balanced and pleasant mouthfeel. The jelly layer 1a is compared to conventional frozen dessert materials.
Because it has excellent heat resistance and abrasion resistance, the uneven pattern on automobiles mentioned above will not be obscured by the friction of heat shocks and packaging materials during transportation, storage, and sales, unlike conventional frozen desserts. , is retained until it reaches the consumer. Therefore, if the consumer
You can visually enjoy its unique uneven pattern. Also,
When you eat it, you can enjoy the taste of jelly and the taste of ice cream cake at the same time, giving it a fresh taste.

In addition, in the above embodiment, the uneven pattern can be color-coded, for example, the windows of the car are colored blue and the car body is colored yellow. This can be easily obtained by combining jelly materials of different colors.

In addition, as another example, the same combination frozen dessert as above is obtained by using, for example, the following ice cream material in the frozen dessert layer and the following jelly material using carrageenan and locust bean gum as gelling agents in the jelly layer. be able to.

[Ingredients for ice cream ingredients] Skimmed milk powder: 5.0% by weight Sugar: 15.0 Starch syrup (Bx70): 10.0 Vegetable oil (palm oil, coconut oil): 5.0 Stabilizer: 0.3 Emulsifier (monoglyceride): 0.3 Flavoring (Vanilla): 0.1 Water: 64.3 Jelly ingredients High fructose sugar (Bx75): 20.0% by weight Starch syrup (Bx70): 40.0 Carrageenan: 0.7 Locust bean gum: 0.3 Flavor (lemon): 0.3 weight % Natural coloring agent (safflower yellow)
: 0.05 〃 Water : 38.65 〃 That is, an ice cream material with an overrun of 30% is made using the above-mentioned ice cream material raw materials according to a normal method. Meanwhile, among the above jelly materials, isomerized sugar, starch syrup, carrageenan, and locust bean gum were added to water and heated to 80℃.
Hold for 30 minutes to ensure uniform dissolution and sterilization. After cooling to 55°C, flavor and natural coloring are added and stirred to obtain a liquid jelly material (Bx43).

Using this ice cream material and jelly material, a three-dimensional combination frozen dessert in which the jelly layer and the ice cream layer are integrally formed can be obtained in the same manner as described above.

In addition to these examples, various types of frozen dessert layers and jelly layers can be used in the combined frozen dessert of this invention. At this time, the outer shape of the combination frozen dessert and the uneven pattern imparted to the jelly layer are made of animals, flowers, etc.
Various patterns can be provided by changing the mold. The color tone can also be varied in various ways as described above.

However, as the saccharide to be added to the jelly layer, in addition to sugar, it is preferable to use starch syrup, maltose, dextrin, glucose, fructose, high-fructose corn syrup, and the like. Even if these are used alone, 2
You may use more than one species in combination.

The sugar content of the jelly layer needs to be Bx25 to Bx55. This is because if the sugar content is lower than Bx25, the physical properties of the jelly will be poor, and if it exceeds Bx55, the flavor and texture will be poor. Further, as the gelling agent for forming the jelly layer, in addition to xanthan gum, carrageenan, and gelatin, it is preferable to use agar, locust bean gum, guar gum, tamarind, pectin, and the like. These may also be used alone or in combination of two or more. This is to change the physical properties of the jelly.

In addition, the above gelling agent is applied to the entire jelly layer.
It is necessary to set the content to 0.1 to 2% by weight. That is, by setting the above-mentioned gelling agent content within this range and setting the above-mentioned Bx sugar content within the above range, the jelly material forming the jelly layer has smooth fluidity while having a certain viscosity. With this, it is possible to transfer a clear pattern of depressions and depressions throughout the unevenness of the mold. Furthermore, by limiting the adhesiveness and fluidity of the jelly layer as described above, the strongest bonding surface can be formed between the jelly layer and the frozen dessert layer.
In other words, if the fluidity of the jelly material is too high and it approaches a smooth liquid state, the resulting jelly layer will have poor adhesion and its adhesion to ice crystals will be weak.On the other hand, if the fluidity of the jelly material is too low, The surface of the resulting jelly layer is not flat, and when filling the frozen dessert material, air is trapped at the interface and gaps are created.
It can only partially form interdigitated structures with ice crystals. For this reason, the bonding surface also becomes weak.

[Effect of idea]

As mentioned above, the combination frozen dessert of this invention has a two-layer structure of a frozen dessert layer and a jelly layer, and the uneven pattern is formed on the jelly layer by a mold, so that the frozen dessert material can be used as a conventional frozen dessert. Unlike those that have a patterned shape on themselves, the uneven pattern has excellent shape retention, and the unevenness of the uneven pattern does not become unclear when subjected to a sheet shock or the like. Therefore, it is possible to supply consumers with visually pleasing frozen desserts that have never existed before. Since the whole cake is supported by a hard frozen dessert layer and has a hard, substantially plate-like shape, there is no deformation during demolding, and after demolding, it can be held in the hand and eaten as is. Moreover, in the above-mentioned combination frozen dessert, the interface between the jelly layer and the iced candy layer is formed by the dense ice crystals of the iced candy biting into the surface of the jelly layer, and are firmly joined, so that only the jelly layer Because the layers do not peel off and you can enjoy both layers in your mouth at the same time, you can get a fresh taste.

[Brief explanation of the drawing]

FIG. 1 is a perspective view showing an embodiment of this invention, and FIGS. 2 and 3 are sectional views showing the manufacturing process thereof. 1...jelly layer, 2...frozen dessert layer, 3...mold.

Claims (1)

[Claims for Utility Model Registration] (1) One side of the jelly layer is formed into an uneven pattern by contacting the uneven pattern on the inner bottom of the mold, and a frozen dessert layer is formed on the other side of the jelly layer. , is an approximately plate-shaped frozen dessert with a two-layer structure that is integrally formed with its own ice crystals embedded in the jelly layer, and the sugar content of the jelly layer is Bx25 to Bx55.
A combination frozen dessert characterized in that the content of the gelling agent in the jelly layer is set to 0.1 to 2% by weight based on the entire jelly layer. (2) The saccharides contained in the jelly layer are sugar, starch syrup,
maltose, dextrin, glucose, fructose,
The combination frozen dessert according to claim 1, which is at least one saccharide selected from the group consisting of glucose, fructose, and corn syrup. (3) A claim for utility model registration in which the gelling agent forming the jelly layer is at least one gelling agent selected from the group consisting of xanthan gum, carrageenan, gelatin, agar, locust bean gum, guar gum, tamarind, and pectin. The combination frozen dessert according to item 1 or 2.