JP4623583B2 - Frozen dessert mix with chocolate - Google Patents

Description

  The present invention relates to a frozen dessert with a rich chocolate feeling. More specifically, the present invention relates to a frozen dessert containing a large amount of cocoa butter.

  At present, when chocolate ice cream is standardized, the cocoa powder is mainly used to satisfy the requirements of “the addition of chocolate and the content of which is not less than 1.5% as cacao” as in the fair competition rules. It is flavored. Even if chocolate dough is used, it is at most about 6%, and chocolate dough and cocoa powder are often used in combination.

  The reason is that it has been known that a frozen confectionery mix using chocolate dough thickens with time in the production process (especially the aging (aging) process) and significantly impedes the production of frozen confectionery. In particular, when the amount of cocoa butter is large, the viscosity of the aging mixture increases with time in the aging process, and the aging mix is spilled into a mayonnaise shape, resulting in loss of fluidity and a significant hindrance to frozen dessert production.

Therefore, conventionally, when manufacturing chocolate frozen dessert,
(1) Prepare a small amount of chocolate addition (in the conventional technology, about 5 to 6% as chocolate dough);
(2) Flavoring is performed mainly with cocoa powder (they are about 3 to 7% as cocoa powder)
The method has been used to avoid thickening the mix during the aging process.

  Certainly, the strength of the flavor can be expressed to some extent by the methods (1) and (2). However, the flavor expressed when using cocoa powder is a cocoa feeling, not a chocolate feeling. In the methods (1) and (2) above, it is impossible to produce a frozen dessert that can fully enjoy the rich flavor of chocolate. Cocoa butter plays an important role in imparting a chocolate feeling. In order to express the rich flavor of chocolate, it is necessary to add a lot of chocolate itself, especially cocoa butter. However, in the conventional technology, as described above, when the amount of cocoa butter is increased, the aging mix is thickened and industrial production cannot be realized. In order to increase the amount of cocoa butter in the frozen dessert, it is necessary to suppress or significantly reduce the viscosity of the aging mix in the aging process.

  In the past, several methods have been proposed to increase the content of chocolate in frozen desserts. Patent Document 1 (Japanese Patent Application Laid-Open No. 2003-052310; “Chocolate frozen dessert and chocolate frozen dessert mix used therein”) describes that the viscosity increase of the chocolate mix can be suppressed by containing glycerin fatty acid ester and citric acid monoglyceride. is doing. Patent Document 1 further describes that it can be applied to 1.5% or more of cocoa oil (ie, cocoa butter). However, if an attempt is made to produce 3.0% cocoa butter using the method of Patent Document 1, the viscosity becomes extremely high after 3 days of aging, resulting in a mayonnaise shape, which impairs the ability to produce frozen confectionery ( See Comparative Example 10-7 of this application). Therefore, the method described in Patent Document 1 is inconvenient for producing a frozen dessert containing a large amount of cocoa butter.

  Patent Document 2 (Japanese Patent Laid-Open No. 63-287446; “low-viscosity, high-fat ice cream mix and chocolate ice cream mix”) discloses a frozen dessert containing 0.5 to 2.0% by weight of sodium caseinate. It is described that it is not preferable to suppress the viscosity of the mixture, and to contain sodium caseinate in an amount of more than 2.0% by weight, since the flavor of the product is impaired. Patent document 2 mainly describes suppressing the viscosity at the time of preparation (cooling after plate sterilization). However, when trying to manufacture a frozen dessert containing 5% by weight of cocoa butter using the method of Patent Document 2, even if the maximum amount of 2.0% by weight of sodium caseinate is used, the viscosity is extremely high after 3 days of aging. It becomes mayonnaise-like and the production suitability of frozen dessert is impaired (refer to Comparative Examples 12-8 to 12-13 and 13-8 to 13-11 of the present specification). Therefore, the method described in Patent Document 2 is inconvenient for producing a frozen dessert containing a large amount of cocoa butter.

Thus, it is still desired to provide a frozen dessert that contains a large amount of cocoa butter and that can enjoy a rich chocolate feeling. For this purpose, it is necessary to suppress or significantly reduce the thickening of the mix in the aging process.
JP 2003-052310 A (pages 2 to 5) JP-A 63-287446 (pages 1 to 4)

  The present invention is intended to solve the above-described problems, and an object thereof is to provide a frozen dessert containing a large amount of cocoa butter and a method for producing such a frozen dessert.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have first found that sodium metaphosphate significantly reduces the thickening over time of a frozen dessert mix containing 10% of chocolate. Subsequently, when the effects of sodium polyphosphate, potassium metaphosphate, potassium polyphosphate, etc. were confirmed, it was confirmed that all of them significantly reduced the thickening of the chocolate frozen dessert mix. By using this technology, it has become possible to provide a deep chocolate-containing frozen dessert (for example, chocolate ice cream) at an unprecedented level. The present inventors have completed the present invention based on these findings.

  The frozen dessert of the present invention is a frozen dessert containing cocoa butter and a phosphate, and the phosphate is a metaphosphate or a polyphosphate.

  In one embodiment, the cocoa butter content of the frozen dessert may be 5 wt% to 11 wt%.

  In one embodiment, the phosphate may be selected from the group consisting of sodium metaphosphate, potassium metaphosphate, sodium polyphosphate and potassium metaphosphate.

  In one embodiment, the phosphate content may be 0.1 wt% to 1.0 wt%.

  In one embodiment, the frozen dessert can be lacto ice, ice milk or ice cream.

The production method of the present invention is a method for producing a frozen dessert containing cocoa butter, which comprises the following steps:
Obtaining an ice mix comprising cocoa butter and phosphate;
Filtering the ice mix, homogenizing, sterilizing and cooling to obtain an aging mix;
Aging the aging mix at 0 ° C. to 5 ° C .; and freezing and filling the post-aging mix to obtain a frozen dessert, wherein the phosphate is a metaphosphate or polyphosphate .

  In one embodiment, the cocoa butter content of the frozen dessert may be 5 wt% to 11 wt%.

  In one embodiment, the aging can be performed for 1 to 5 days.

  In one embodiment, the viscosity of the mix after aging may be less than 1000 cP.

  In one embodiment, the phosphate may be selected from the group consisting of sodium metaphosphate, potassium metaphosphate, sodium polyphosphate and potassium metaphosphate.

  In one embodiment, the phosphate content may be 0.1 wt% to 1.0 wt%.

  According to the present invention, there is provided a frozen dessert containing an unprecedented amount of cocoa butter. The flavor of the frozen confectionery of the present invention shows a rich chocolate feeling that has never existed before.

  Hereinafter, the present invention will be described in detail.

<Frozen dessert>
The frozen dessert of the present invention contains cocoa butter and phosphate.

  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 desserts include ice creams and ice confections.

  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 as main ingredients. It means that which contains 3.0% or more of milk solids (excluding fermented milk) ".

  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 ice creams having a milk solid content of 10.0% or more (of which milk fat content is 3.0% or more). Lact ice means an ice cream having a milk solid content of 3.0% or more.

  The frozen dessert is a frozen aging mix in which various frozen dessert materials (various raw materials) are mixed. However, the definition of ice confectionery excludes those that fall under ice cream. Ice confectionery, for example, has a milk solids content of less than 3.0%, and has the same composition as ice creams except that it contains plant-derived milk instead of milk solids. Includes less than 0% and containing plant-derived milk instead of milk solids. Plant-derived milk refers to milky white edible liquid obtained from plant material and having an appearance similar to that of milk. Examples of plant-derived milk include soy milk, coconut milk, almond milk and the like.

  The frozen dessert can be of any flavor as long as it contains cocoa butter.

<Ingredients for frozen confectionery>
(1) Phosphate Phosphate is used in the manufacture of the frozen dessert of the present invention. The phosphate used in the present invention is a metaphosphate or polyphosphate. The phosphate is preferably a metal salt. The phosphate is preferably a sodium salt or a potassium salt. The phosphate is preferably a phosphate recognized as a food additive. Metaphosphates and polyphosphates recognized as food additives are potassium polyphosphate, sodium polyphosphate, potassium metaphosphate and sodium metaphosphate.

Metaphosphate is a salt formed by the reaction of metaphosphoric acid and a base. Examples of metaphosphates include sodium metaphosphate and potassium metaphosphate. Sodium metaphosphate is generally represented by the molecular formula of (NaPO ₃ ) _n . Low-polymerization sodium trimetaphosphate and sodium tetrametaphosphate have a cyclic structure. Highly polymerized polymetaphosphate has a chain structure. The usual commercial product of sodium polymetaphosphate is a soluble polymetaphosphate having a high polymerization degree, and the polymerization degree is said to be 10-23. Potassium metaphosphate is generally represented by the molecular formula of (KPO ₃ ) _n . Commercial products have a high degree of polymerization of potassium polymetaphosphate.

  The metaphosphate is used in an arbitrary amount unless it is stirred at about 0 ° C. to 5 ° C. for 1 hour and then allowed to stand at about 0 ° C. to 5 ° C. to increase the viscosity of the aging mix after 3 days to higher than 1000 cP. Can be. The amount of metaphosphate in the aging mix is preferably about 0.05% by weight or more, more preferably about 0.1% by weight or more, more preferably about 0.15% by weight or more, More preferably, it is about 0.2% by weight or more, particularly preferably about 0.25% by weight or more, and most preferably about 0.3% by weight or more. The amount of metaphosphate in the aging mix is preferably about 3% by weight or less, particularly preferably about 2% by weight or less, still more preferably about 1.0% by weight or less, still more preferably About 0.8% by weight or less, still more preferably about 0.7% by weight or less, still more preferably about 0.6% by weight or less, and most preferably about 0.5% by weight or less. . If the amount of metaphosphate is too small, the effect of inhibiting thickening may be difficult to exert, and if the amount of metaphosphate is too large, salty taste may be conspicuously expressed.

  When using sodium metaphosphate as the metaphosphate, the amount of sodium metaphosphate in the aging mix is preferably about 0.05 wt% or more, more preferably about 0.1 wt% or more, and even more preferably It is about 0.15% by weight or more, even more preferably about 0.2% by weight or more, particularly preferably about 0.25% by weight or more, and most preferably about 0.3% by weight or more. The amount of sodium metaphosphate in the aging mix is preferably about 3% by weight or less, particularly preferably about 2% by weight or less, still more preferably about 1.0% by weight or less, still more preferably About 0.8% by weight or less, still more preferably about 0.7% by weight or less, still more preferably about 0.6% by weight or less, and most preferably about 0.5% by weight or less. . If the amount of sodium metaphosphate is too small, the thickening inhibiting effect may be difficult to be exhibited, and if the amount of sodium metaphosphate is too large, salty taste may be conspicuously expressed.

  When potassium metaphosphate is used as the metaphosphate, the amount of potassium metaphosphate in the aging mix is preferably about 0.05% by weight or more, more preferably about 0.1% by weight or more, and further preferably It is about 0.15% by weight or more, even more preferably about 0.2% by weight or more, particularly preferably about 0.25% by weight or more, and most preferably about 0.3% by weight or more. The amount of potassium metaphosphate in the aging mix is preferably about 3% by weight or less, particularly preferably about 2% by weight or less, still more preferably about 1.0% by weight or less, still more preferably About 0.9% by weight or less, still more preferably about 0.8% by weight or less, still more preferably about 0.7% by weight or less, still more preferably about 0.6% by weight or less. And most preferably no more than about 0.5% by weight. If the amount of potassium metaphosphate is too small, the thickening suppression effect may be difficult to be exhibited, and if the amount of potassium metaphosphate is too large, salty taste may be conspicuously expressed.

  Metaphosphates may be used with sodium metaphosphate alone, potassium metaphosphate alone, or as a mixture of sodium metaphosphate and potassium metaphosphate. Metaphosphates may also be used in admixture with polyphosphates.

Examples of polyphosphates include sodium polyphosphate and potassium polyphosphate. Polyphosphoric acid has the general formula of _{H n + 2 P n O 3n} + 1. Commercially available sodium polyphosphate generally contains sodium tripolyphosphate as a main component, and a small amount of pyrophosphate, trimetaphosphate, and non-crystalline highly polymerized phosphate are mixed. Commercially available potassium polyphosphate generally contains potassium tripolyphosphate (K ₅ P ₃ O ₁₀ ) as a main component.

  The polyphosphate may be used in any amount as long as it is stirred at about 4 ° C. for 1 hour and then allowed to stand at about 4 ° C. to increase the viscosity of the aging mix after 3 days to more than 1000 cP. The amount of polyphosphate in the aging mix is preferably about 0.05 wt% or more, more preferably about 0.1 wt% or more, further preferably about 0.15 wt% or more, More preferably, it is about 0.2% by weight or more, particularly preferably about 0.25% by weight or more, and most preferably about 0.3% by weight or more. The amount of polyphosphate in the aging mix is preferably about 3% by weight or less, particularly preferably about 2% by weight or less, still more preferably about 1.0% by weight or less, still more preferably About 0.8% by weight or less, still more preferably about 0.7% by weight or less, still more preferably about 0.6% by weight or less, and most preferably about 0.5% by weight or less. . If the amount of polyphosphate is too small, the thickening suppression effect may be difficult to be exhibited, and if the amount of polyphosphate is too large, salty taste may be conspicuously expressed.

  When sodium polyphosphate is used as the polyphosphate, the amount of sodium polyphosphate in the aging mix is preferably about 0.05% by weight or more, more preferably about 0.1% by weight or more, and further preferably It is about 0.2% by weight or more, even more preferably about 0.3% by weight or more, particularly preferably about 0.4% by weight or more, and most preferably about 0.5% by weight or more. The amount of sodium polyphosphate in the aging mix is preferably about 3% by weight or less, particularly preferably about 2% by weight or less, still more preferably about 1.0% by weight or less, still more preferably About 0.8% by weight or less, still more preferably about 0.7% by weight or less, still more preferably about 0.6% by weight or less, and most preferably about 0.5% by weight or less. . If the amount of sodium polyphosphate is too small, the thickening suppression effect may be difficult to be exhibited. If the amount of sodium polyphosphate is too large, salty taste may be conspicuously expressed.

  When potassium polyphosphate is used as the polyphosphate, the amount of potassium polyphosphate in the aging mix is preferably about 0.05% by weight or more, more preferably about 0.1% by weight or more, and further preferably It is about 0.2% by weight or more, even more preferably about 0.3% by weight or more, particularly preferably about 0.4% by weight or more, and most preferably about 0.5% by weight or more. The amount of potassium polyphosphate in the aging mix is preferably no more than about 10% by weight, more preferably no more than about 8% by weight, even more preferably no more than about 5% by weight, and even more preferably about 3% by weight. % Or less, particularly preferably about 2% by weight or less, still more preferably about 1.0% by weight or less, still more preferably about 0.9% by weight or less, still more preferably about 0% or less. .8% by weight or less, still more preferably about 0.7% by weight or less, still more preferably about 0.6% by weight or less, and most preferably about 0.7% by weight or less. If the amount of potassium polyphosphate is too small, the thickening suppression effect may be difficult to be exhibited, and if the amount of potassium polyphosphate is too large, salty taste may be conspicuously expressed.

  The polyphosphate may be used with sodium polyphosphate alone, potassium polyphosphate alone, or as a mixture of sodium polyphosphate and potassium polyphosphate. Polyphosphates may also be used in admixture with metaphosphates.

(2) Cacao raw material In the manufacture of the frozen dessert of the present invention, a cocoa raw material can be used. Examples of the cacao-based material include cacao butter, cocoa powder, cacao mass, chocolate dough, and semi-chocolate dough.

(2-1 Cocoa butter)
Cocoa butter is obtained by selecting cocoa beans as raw materials, roasting, separating seed coat and endosperm (nibs), grinding the nibs with a grinder to obtain cocoa mass, and degreasing the cocoa mass. Cocoa butter is a fat and oil prepared from cocoa beans. As known to those skilled in the art, cacao butter is included in cacao mass as about 55% fat. As the cocoa butter, commonly used cocoa butter can be used. Refined cocoa butter may be used, and cocoa mass, chocolate dough, quasi-chocolate dough, etc. may be used as at least a part of cocoa butter. Cocoa butter is a mixture of various fatty acid esters. Cocoa butter has the property of changing from a solid to a liquid around a human body temperature (about 37 ° C.).

  The frozen dessert of the present invention is 5% by weight or more, preferably about 5.5% by weight or more, more preferably about 6% by weight or more, more preferably about 6.5% by weight or more, and still more preferably about 7% by weight or more. Particularly preferably at least about 7.5% by weight, most preferably at least about 8% by weight of cocoa butter. In addition, when mentioning content of cocoa butter of frozen dessert in this specification, it means content of cocoa butter distributed substantially uniformly in the dough of frozen dessert. For example, when the frozen confectionery includes a chocolate lump such as a chocolate chip, cocoa butter in the chocolate lump is not included in the content.

  In addition, in this specification, the reference | standard of content of various raw materials including cacao butter is the weight of frozen dessert. However, when the frozen dessert is a combined frozen dessert with an edible container such as monaca peel, corn, and wafer, the weight of the edible container is not included in the reference weight of the content. If the frozen dessert contains other foods (eg jam, chocote sauce), etc., or if the frozen dessert is wrapped by other foods (eg fat, chocolate), the standard weight of content is This does not include the weight of other foods. If the frozen dessert is sold in contact with a non-edible material such as a plastic or wooden stick, the weight of the content does not include the weight of the non-edible material. When the frozen dessert is a laminate of the frozen dessert of the present invention and another food (for example, frozen dessert such as vanilla ice), the reference weight of the content is only the weight of the portion corresponding to the frozen dessert of the present invention.

  There is no particular upper limit on the amount of cocoa butter contained in the frozen dessert of the present invention, but it can be limited according to the taste preference of the consumer. The upper limit can be, for example, about 11.5% or less, about 11% or less, about 10% or less, about 9% or less, about 8% or less, about 7% or less, and the like. For example, when 0.2 wt% sodium metaphosphate is used, the upper limit of the amount of cocoa butter can be about 8 wt% or less, about 7.5 wt% or less, about 7.2 wt% or less, and the like. Generally, when the amount of phosphate added increases, the upper limit of the amount of cocoa butter that can be added to the frozen dessert increases.

  The amount of cocoa butter in the frozen confectionery of the present invention may be determined by directly measuring the frozen confectionery of the present invention, but in general, it is difficult to measure separately the fat content of cocoa butter from other fat content. is there. Therefore, it is generally calculated from the total amount of raw materials used to produce the frozen dessert of the present invention, the amount of cocoa raw material, and the amount of cocoa butter contained in the cocoa-based raw material.

(2-2 Cocoa powder)
Cocoa powder is a powder obtained after squeezing cocoa butter from cocoa mass. As the cocoa powder, a commonly used cocoa powder can be used. You may use cacao mass, chocolate dough, semi-chocolate dough, etc. as what gives at least a part of cocoa powder.

  There is no restriction | limiting in the quantity of the cocoa powder contained in the frozen dessert of this invention. The frozen dessert of the present invention is preferably about 0.1% by weight or more, more preferably about 0.5% by weight or more, more preferably about 1.0% by weight or more, and particularly preferably about 2.0% by weight or more. Powders can be included. The frozen confectionery of the present invention may contain about 25% by weight or less, more preferably about 20% by weight or less, more preferably about 15% by weight or less, and particularly preferably about 10% by weight or less of cocoa powder.

  When cacao butter and cocoa powder are used in approximately the same amount, flavors such as milk chocolate and black chocolate can be obtained. When only cocoa butter is used without cocoa powder, the flavor of white chocolate is obtained. Chocolate-likeness is mainly imparted by cacao butter, and when only cocoa powder is added, cocoa-likeness is imparted rather than chocolate-likeness.

(2-3 chocolate dough)
Chocolate dough includes products that comply with the standards for chocolate dough according to the “Fair Competition Code for the Labeling of Chocolates”.

  "Chocolate dough" is made from cacao mass, cacao butter, cocoa cake or cocoa powder prepared from cacao beans, and if necessary, added sugars, dairy products, other edible oils and fats, fragrances, etc. The cocoa content is 35% or more of the total weight (cocoa butter is 18% or more of the total weight), and the moisture is 3% or less of the total weight. However, the cocoa content does not fall below 21 percent of the total weight (cocoa butter is more than 18 percent of the total weight), and the sum of the cocoa content and milk solids does not fall below 35 percent of the total weight (milk fat is Milk solids can be used in place of the cocoa content at more than 3 percent of the total weight).

(2-4 quasi-chocolate dough)
The quasi-chocolate dough includes products that comply with the quasi-chocolate dough standards according to the “Fair Competition Code for the Labeling of Chocolates”.

  “Quasi-chocolate dough” is made from cocoa mass, cocoa butter, cocoa cake or cocoa powder prepared from cocoa beans, and if necessary, added sugars, dairy products, other edible oils and fats, fragrances, etc. The cocoa content is 15% or more of the total weight (cocoa butter is 3% or more of the total weight), the fat content is 18% or more of the total weight, and the moisture is 3% or less of the total weight. Or cocoa content is 7% or more of the total weight (cocoa butter is 3% or more of the total weight), fat is 18% or more of the total weight, and milk solids is 12.5% or more of the total weight (milk fat Is 2% or more of the total weight) and water is 3% or less of the total weight. However, the quasi-chocolate dough excludes those corresponding to the chocolate dough.

  The amount of chocolate dough and quasi-chocolate dough can be appropriately set so that the amount of cocoa butter and cocoa powder falls within the above preferred amount range.

(3) Other Ice Mix Raw Materials The frozen confectionery of the present invention can contain any frozen confectionery raw material that can be used for an ordinary ice confectionary ice mix in addition to cocoa butter and phosphate, as long as the effects of phosphate are not impaired. . Such raw materials and the amount of use thereof can be easily determined by those skilled in the art. 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 may include other ice mix ingredients known in the art. For example, the ice mix may be milk-based raw materials; edible oils and fats; sugars; whole eggs or egg yolks: fruit juice or pulp; stabilizers: emulsifiers; flavorings; colorings; seasonings; water; As well as ingredients selected from the group consisting of dietary fiber. Determination of the blending amount of these ice mix 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. The juice or pulp, some colorants, acidulants and flavors may be added to the aging mix rather than pre-mixed when the raw materials are mixed and dissolved.

(3-1 Milk-based raw materials)
Examples of milk-based ingredients that can be used in the present invention include any milk and dairy products known in the art.

  “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 food made from these, and sold for direct consumption (partially skim milk, skim milk, fermented milk, and lactic acid bacteria) Excluding beverages).

  “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.

  “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, and (2) manufactured using milk, buttermilk or cream as a raw material and using a manufacturing technique 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 moisture from raw milk, milk or special milk from which components other than milk fat have been removed, and making it into a powder form. “Whey powder” refers to a powder obtained by fermenting milk with lactic acid bacteria or removing almost all moisture 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 by removing whey from whey made 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, milk or special milk added with sucrose to remove almost all water, 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 paste-like 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.

  The milk-based raw material is preferably milk, concentrated milk, cream, butter, skim milk, skim concentrated milk or skim milk powder.

  Only one type of milk-based raw material may be used, or two or more types may be used in combination.

  It may be preferable to manufacture the frozen dessert of the present invention without using cheese. That is, it may be preferable that the frozen dessert of the present invention does not contain cheese.

  The frozen confectionery of the present invention preferably contains about 3.5 to 20% by weight, particularly preferably about 5 to 10% by weight of a solid content of a dairy raw material. It is known that the fat contained in the milk-based raw material does not affect the viscosity of the aging mix. Therefore, the fat content of cocoa butter and the fat content contained in the dairy material are considered separately. The solid content and the fat content of the dairy material in the frozen confectionery of the present invention may be determined by directly measuring the frozen confectionery of the present invention, but in general, the fat content of the dairy material is separated from other fat content. It is difficult to measure separately. Therefore, it is generally calculated from the amount of the whole raw material used for producing the frozen dessert of the present invention, the amount of the milk-based material, and the amount of fat contained in the milk-based material.

(3-2 Edible fats and oils)
The frozen dessert of the present invention may contain other edible fats and oils in addition to cocoa butter and milk-based fats. Examples of such fats and oils include natural fats and oils, semi-synthetic fats and oils, and synthetic fats and oils. The fats and oils used in the present invention may consist only of natural fats and oils, may consist only of semi-synthetic fats or oils, or may consist only of synthetic fats and oils. Alternatively, the fat used in the present invention is a mixture of natural fat and semi-synthetic fat, a mixture of natural fat and synthetic fat, a mixture of semi-synthetic fat and synthetic fat, or a natural fat and semi-synthetic fat. It can be a mixture with synthetic fats and oils. The fats and oils used in the present invention may be pure fats and oils as a substance or a mixture of plural kinds of fats and oils.

  Natural fats and oils can be obtained by degreasing fat and oil raw materials. Methods for producing and obtaining natural fats and oils are known to those skilled in the art. Examples of natural fats and oils include coconut oil, palm oil, palm kernel oil, rapeseed oil and the like.

  Semi-synthetic fats and oils can be synthesized, for example, by hydrogenating raw material fats and oils. Compared to the generally unstable price and supply of cocoa butter, which is a natural fat, semi-synthetic fats and oils have the advantage that they are often cheap and stable in supply. Methods for synthesizing semi-synthetic fats and oils are known to those skilled in the art. Examples of semi-synthetic fats and oils include hardened coconut oil, hardened palm oil, hardened soybean oil, and hardened rapeseed oil.

  Synthetic methods for synthetic fats and oils are known to those skilled in the art. The composition of natural fats and oils and semi-synthetic fats and oils is relatively easy to change, whereas synthetic fats and oils have the advantage that a uniform composition can be obtained.

  The frozen desserts of the present invention typically contain about 1% to 20% by weight of other edible fats, preferably about 2% to about 15% by weight, more preferably about 3% to about 10% by weight. obtain.

(3-3 sugars)
The saccharide that can be used in the present invention can be any saccharide known in the art. Examples of the saccharide include sugar (such as granulated sugar), isomerized sugar, glucose, fructose, and syrup. Saccharides may be used alone or in combination of two or more.

  The frozen confectionery of the present invention preferably contains about 5% to about 30% by weight, particularly preferably about 10% to about 20% by weight of saccharides therein.

(3-4 whole eggs)
The frozen dessert of the present invention may contain whole eggs. 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 about 20 wt% to about 50 wt% 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 about 20% by weight to about 50% by weight sugar to a liquid whole egg and then freezing it 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.

  Whole eggs may be used by only one type, or two or more types may be used in combination.

  The frozen desserts of the present invention may comprise from about 0.1% to about 3.0% by weight, more preferably from about 0.2% to about 1.8% by weight of whole egg solids.

  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.

(3-5 egg yolk)
The frozen dessert of the present invention may contain 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 about 10% to about 50% by weight of saccharide to liquid egg yolk. Frozen egg yolk is obtained by freezing liquid egg yolk. Among the frozen egg yolks is sweetened frozen egg yolk. The sweetened frozen egg yolk is obtained by adding about 10% to about 50% by weight of saccharide to liquid egg yolk 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.

  Egg yolk may be used alone, or two or more may be used in combination.

  The frozen desserts of the present invention may comprise from about 0.1% to about 3.0%, more preferably from about 0.2% to about 1.8% by weight of egg yolk solids.

(3-6 fruit juice or pulp)
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; These fruit juices or pulps may be used alone, or two or more kinds may be used in combination.

  The frozen confectionery of the present invention may preferably contain from about 0.1% to about 20% by weight, more preferably from about 0.2% to about 15% by weight of fruit juice or pulp as solids.

(3-7 Stabilizer)
As the stabilizer, any stabilizer that can be used in the art can be used. Examples of stabilizers include gelatin, agar, pectin, cellulose, tamarind seed gum, guar gum, locust bean gum, carrageenan, gum arabic, karaya gum, xanthan gum, gellan gum, tara gum, soy polysaccharides, sodium alginate, sodium cellulose glucose (Carboxymethylcellulose) and the like. These stabilizers may be used alone or in combination of two or more.

  The frozen dessert of the present invention may preferably comprise about 0.01% to about 1.0% by weight, more preferably about 0.1% to about 0.5% by weight.

(3-8 emulsifier)
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 the emulsifier include nonionic surfactants such as glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester; 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 sucrose fatty acid esters include sucrose fatty acid esters containing palmitic acid or stearic acid as the fatty acid. Examples of lecithin include soybean lecithin and egg yolk lecithin. The lecithin may be an enzymatically degraded lecithin. These emulsifiers may be used alone or in combination of two or more.

  The frozen dessert of the present invention may preferably contain from about 0.01% to about 1.0%, more preferably from about 0.1% to about 0.5% by weight of an emulsifier.

(3-9 Fragrance)
As a fragrance | flavor, the arbitrary fragrance | flavors which can be used in the said field | area may be used. The frozen desserts of the present invention may contain from about 0.001% to about 1.0% fragrance.

(3-10 Coloring agent)
Any colorant that can be used in the art can be used as the colorant. The frozen dessert of the present invention may preferably contain from about 0.001% to about 1.0% by weight of a colorant.

(3-11 seasoning)
Any seasoning that can be used in the art can be used as the seasoning. An example of a seasoning is sodium L-glutamate. The frozen dessert of the present invention may preferably contain from about 0.001% to about 5.0% by weight, more preferably from about 0.001% to about 1% by weight of seasoning.

(3-12 water)
As the water, any water such as hard water, intermediate water, and soft water can be used. 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. The frozen dessert of the present invention may preferably contain about 30% to about 90% by weight, more preferably about 40% to about 85% by weight of water.

(3-13 Sweetener)
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. These sweeteners may be used alone or in combination of two or more. The frozen desserts of the present invention may preferably contain from about 0.001% to about 20% by weight, more preferably from about 5% to about 10% by weight sweetener.

(3-14 acidulant)
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. These acidulants may be used alone or in combination of two or more. The frozen dessert of the present invention may preferably contain about 0.001% to about 1.0% by weight, more preferably about 0.01% to about 0.5% by weight of acidulant.

(3-15 dietary fiber)
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. The frozen dessert of the present invention may preferably contain about 0.01% to about 20% by weight, more preferably about 0.1% to about 10% by weight of dietary fiber.

(4) Raw material added to homogenized ice mix The frozen dessert of the present invention may contain a granular raw material such as chocolate chip. Such raw materials are added to the homogenized ice mix. Raw materials that can be added to the homogenized ice mix include pulp, seeds and beans; fragrances; ann, jam, chocolate mass and the like.

  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, sesame seeds, kaya, ginnan, chestnut, poppy, coconut, 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. These raw materials may be used alone, or two or more kinds may be used in combination.

  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.

<Manufacture of frozen confectionery>
The frozen confectionery of the present invention can be produced by using a frozen confectionery material such as cocoa butter and phosphate according to a method for producing a frozen confection known in the art.

  The frozen dessert of the present invention can be manufactured, for example, as follows.

  First, frozen confectionery ingredients such as phosphates, cacao ingredients, milk ingredients, sugars, stabilizers, emulsifiers, fragrances, colorants, water, etc. are weighed. Next, the weighed frozen dessert material is mixed and dissolved to obtain an ice mix. At this time, an emulsifier, a stabilizer, a colorant and the like are often added and mixed at a stage where other raw materials are dissolved to some extent. Among the frozen confectionery ingredients, ingredients that are altered by sterilization such as fruit juice and pulp are not mixed at this time. At this time, it may be heated as necessary. When heating, the mixture is heated so that the temperature of the mixture is preferably about 30 ° C to about 70 ° C, more preferably about 60 ° C to about 70 ° C. Heating promotes dissolution of the raw material.

  The ice mix is filtered as necessary. Filtration can be performed by methods known in the art. For example, it can be filtered through a 60 mesh filter. Filtration removes dissolution residues, impurities, and the like.

  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. The raw material added after homogenization may be added and mixed after homogenization and before sterilization.

  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. Sterilization can be, for example, at 75 ° C. for 15 minutes. Generally, raw materials that are altered by sterilization such as fruit juice and pulp are added and mixed after sterilization.

  The sterilized ice mix is typically cooled to 0 ° C to 5 ° C. The cooled ice mix is called an aging mix.

  The aging mix is aged. “Aging” means storing. Aging solidifies fat in the ice mix, sufficiently hydrates proteins, stabilizers and the like to increase the viscosity of the ice mix and improve the smoothness and shape retention of the ice mix tissue. It may be performed for the purpose of securing time for decomposing and dissolving the fragrance and other additives during aging. Aging is typically performed at about 0 ° C to about 5 ° C, and most preferably at about 4 ° C. The aging time can be arbitrarily set by those skilled in the art. The aging time is preferably about 1 hour or more, more preferably about 3 hours or more, further preferably about 8 hours or more, and particularly preferably about 12 hours or more. The aging time is preferably about 120 hours (about 5 days) or less, more preferably about 96 hours (about 4 days) or less, and even more preferably about 84 hours (about 3.5 days) or less. Particularly preferably, it is about 72 hours (about 3 days) or less. During aging, the aging mix is stored in, for example, a tank. During aging, in general, the aging mix may be stored in a stationary state or may be stored with stirring. The raw material added after homogenization may be added and mixed during aging.

  As the aging time elapses, the viscosity of the aging mix generally increases. If the viscosity of the aging mix becomes too high, the aging mix will run out, which is inappropriate for industrial production. The viscosity of an aging mix that is acceptable for industrial production is less than about 1000 cP. When the method of the present invention is used, the viscosity of the aging mix when the aging mix containing a large amount of cocoa butter of 5% by weight or more is aged for 3 days (72 hours) is less than about 1000 cP. The viscosity of the mix after aging is preferably less than about 1000 cP, more preferably less than about 900 cP, even more preferably less than about 800 cP, even more preferably less than about 700 cP, and particularly preferably less than about 600 cP. And most preferably less than about 500 cP. There is no particular lower limit to the viscosity of the mix after aging, but it is, for example, about 50 cP or more, about 100 cP or more, about 150 cP or more.

  The viscosity of the mix after aging can be measured by a method known in the art. For example, it can be measured at about 4 ° C. using a digital viscometer model DVL-B manufactured by Tokyo Keiki Co., Ltd.

  The aged mix is frozen. Freezing is usually performed at -2 ° C to -8 ° C. By freezing, air can be mixed in while freezing moisture in the mix, an overrun is generated, and each layer of solid, gas, and liquid can be made uniform. Freezing can be performed by methods known in the art. For example, it can be performed using a freezer.

  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.

  In this way, the frozen dessert of the present invention is manufactured. Since the frozen confectionery of the present invention contains 5% by weight or more of cocoa butter, it exhibits a rich chocolate feeling. In this specification, “chocolate feeling” refers to a deep flavor of cocoa butter in addition to the cocoa flavor. In this specification, “feeling of cocoa” indicates a flavor that is gorgeous but has a superficial flavor.

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 unless otherwise specified:
Sodium metaphosphate: Sun Polymer No. 3 manufactured by San-Ei Gen FFI Co., Ltd. 143;
Potassium metaphosphate: Potassium metaphosphate manufactured by Taihei Chemical Industry Co., Ltd .;
Sodium polyphosphate: sodium tripolyphosphate manufactured by Taihei Chemical Industry Co., Ltd .;
Potassium polyphosphate: potassium tripolyphosphate manufactured by Taihei Chemical Industry Co., Ltd .;
Chocolate dough: chocolate with a cocoa butter content of 23% by weight;
Cocoa powder: Cocoa powder with a cocoa butter content of 23% by weight;
Skim milk powder: commercial product;
Fresh cream: commercial product;
Sugar: commercial product;
Granulated sugar: commercial product;
Coconut oil: Commercial product;
Palm oil: commercial product;
Palm oil / palm oil: A mixture of 80% palm oil and 20% palm oil;
Mizuame: Commercial product;
Concentrated whey: Commercial product;
Sweetened egg yolk: Commercial product obtained by freezing pasteurized mixture of 20% sucrose and 80% egg yolk;
Stabilizer: Thickening polysaccharide manufactured by San-Ei Gen FFI Co., Ltd. (a thickening polysaccharide mixture composed mainly of locust bean gum and blended with guar gum, tamarind seed gum, tara gum and gellan gum);
Emulsifier: E-800 manufactured by Kao Corporation (containing 99.95% glycerin fatty acid ester);
Shimizu: Water obtained by running tap water on a water purifier.

(Examples 1-1 to 1-4 and Comparative Example 1: Effect of sodium metaphosphate on inhibiting thickening of lacto ice mix)
The raw material of the weight ratio of the following Table 1 was mixed, and it melt | dissolved at about 75 degreeC, and obtained the ice mix. This ice mix was filtered through a 60 mesh filter, and homogenized at a temperature of about 60 ° C. through a homogenizer (manufactured by Izumi Food Machinery Co., Ltd .; HV-0A-1-0.75S) at a pressure of 150 kg / cm ² once. Sterilized at 75 ° C. for 15 minutes and cooled to about 4 ° C. to obtain an aging mix. The aging mix was stirred in a refrigerator (about 4 ° C.) for 1 hour and then left in a refrigerator at 4 ° C. This condition was set assuming factory conditions. Immediately after stirring for 1 hour, 2 days after standing and 3 days after standing, the viscosity of the mix was measured using a digital viscometer. Here, the product temperature of the ice mix at any time of measurement was 4 ° C. Table 2 shows the component values of this ice mix.

  The results are shown in the lower part of Table 1 and FIG. As a result, it was found that sodium metaphosphate clearly shows mix thickening suppression at 0.2% or more.

（実施例２−１〜２−４および比較例２：ポリリン酸ナトリウムのラクトアイスミックス増粘抑制効果）
以下の表３に記載の重量比の原料を用いたこと以外は、実施例１と同様にしてエージングミックスを得た。このエージングミックスを冷蔵庫内（約４℃）で１時間攪拌後引き続き４℃の冷蔵庫内に静置した。なお、この条件は、工場での条件を想定して設定した。１時間攪拌直後、静置２日後および静置３日後の時点で、デジタル粘度計を用いてミックスの粘度を測定した。ここでは、いずれの測定時点のアイスミックスの品温も４℃であった。このアイスミックスの成分値を表４に示す。

(Examples 2-1 to 2-4 and Comparative Example 2: Effect of inhibiting the increase in the viscosity of lacto ice mix of sodium polyphosphate)
An aging mix was obtained in the same manner as in Example 1 except that the raw materials having the weight ratios shown in Table 3 below were used. The aging mix was stirred in a refrigerator (about 4 ° C.) for 1 hour and then left in a refrigerator at 4 ° C. This condition was set assuming factory conditions. Immediately after stirring for 1 hour, 2 days after standing and 3 days after standing, the viscosity of the mix was measured using a digital viscometer. Here, the product temperature of the ice mix at any time of measurement was 4 ° C. Table 4 shows the component values of this ice mix.

  The results are shown in the lower part of Table 3 and FIG. As a result, sodium polyphosphate showed the same tendency as when sodium metaphosphate was added, and the addition of sodium polyphosphate 0.2% showed a remarkable effect of suppressing thickening of Comic Comics.

（比較例３−１〜３−４：カゼインナトリウムのラクトアイスミックス増粘抑制効果）
以下の表５に記載の重量比の原料を用いたこと以外は、実施例１と同様にしてエージングミックスを得た。このエージングミックスを冷蔵庫内（約４℃）で１時間攪拌後引き続き４℃の冷蔵庫内に静置した。なお、この条件は、工場での条件を想定して設定した。１時間攪拌直後、静置２日後および静置３日後の時点で、デジタル粘度計を用いてミックスの粘度を測定した。ここでは、いずれの測定時点のアイスミックスの品温も４℃であった。このアイスミックスの成分値を表６に示す。

(Comparative Examples 3-1 to 3-4: Casein sodium sodium lactose mix thickening inhibitory effect)
An aging mix was obtained in the same manner as in Example 1 except that the raw materials having the weight ratios shown in Table 5 below were used. The aging mix was stirred in a refrigerator (about 4 ° C.) for 1 hour and then left in a refrigerator at 4 ° C. This condition was set assuming factory conditions. Immediately after stirring for 1 hour, 2 days after standing and 3 days after standing, the viscosity of the mix was measured using a digital viscometer. Here, the product temperature of the ice mix at any time of measurement was 4 ° C. Table 6 shows the component values of this ice mix.

  The results are shown in the lower part of Table 5 and FIG. As a result, when 0.2% of sodium caseinate was added, it increased as compared with the case of no addition. When 0.5% or more of sodium caseinate was added, a thickening suppression effect was obtained as compared with no addition, but the viscosity after 3 days exceeded 1000 cP and was not suitable for production. From this, it is judged that the casein sodium has an insufficient thickening inhibiting effect.

実施例１−１〜２−４および比較例１−１〜３−４においては、チョコレート生地を１５％配合した共通配合を用いた。これらの例では、メタリン酸ナトリウム、ポリリン酸ナトリウム、カゼインナトリウムをそれぞれ０．２％、０．４％、０．６％、０．８％（カゼインナトリウムについては、０．２％、０．５％、１．０％）添加した。無添加のコントロール配合では著しく増粘したのに対し、メタリン酸ナトリウムまたはポリリン酸ナトリウムを添加した場合、０．２％という少量を添加することにより、著しく増粘レベルを下げることができた。このことから、メタリン酸ナトリウムまたはポリリン酸ナトリウムが顕著な増粘抑制効果を有することが明らかになった。一方、カゼインナトリウムについては、増粘を抑制する傾向は見られるものの、その効果はリン酸ナトリウムの方が顕著であった。カゼインナトリウムを使用する場合、最低でも１％以上の添加は必要であると推測され、カカオバター量が多くなると充分な増粘抑制効果が得られないことが推測された。

In Examples 1-1 to 2-4 and Comparative Examples 1-1 to 3-4, a common formulation containing 15% chocolate dough was used. In these examples, sodium metaphosphate, polypolyphosphate, and sodium caseinate were 0.2%, 0.4%, 0.6%, and 0.8%, respectively (0.2%, 0.5% for sodium caseinate). %, 1.0%). In the case of the control composition without addition, the viscosity was remarkably increased, whereas when sodium metaphosphate or sodium polyphosphate was added, the viscosity increase level could be remarkably lowered by adding a small amount of 0.2%. From this, it became clear that sodium metaphosphate or sodium polyphosphate has a remarkable thickening inhibitory effect. On the other hand, sodium caseinate showed a tendency to suppress thickening, but the effect of sodium phosphate was more remarkable. When sodium caseinate is used, it is presumed that the addition of at least 1% is necessary, and when the amount of cocoa butter is increased, it is presumed that a sufficient thickening inhibitory effect cannot be obtained.

(Examples 3-1 to 3-2 and Comparative Example 4: Effect of sodium metaphosphate on inhibiting thickening of ice milk mix)
An aging mix was obtained in the same manner as in Example 1 except that the raw materials having the weight ratios shown in Table 7 below were used. The aging mix was stirred in a refrigerator (about 4 ° C.) for 1 hour and then left in a refrigerator at 4 ° C. This condition was set assuming factory conditions. Immediately after stirring for 1 hour, 2 days after standing and 3 days after standing, the viscosity of the mix was measured using a digital viscometer. Here, the product temperature of the ice mix at any time of measurement was 4 ° C. Table 8 shows the component values of this ice mix.

  The results are shown in the lower part of Table 7 and FIG. As a result, it was found that almost no thickening of the mix was observed even when milk fat was added. It was found that the thickening-suppressing addition of sodium metaphosphate was obtained regardless of the milk fat content.

（実施例４−１〜４−２および比較例５：ポリリン酸ナトリウムのアイスクリームミックス増粘抑制効果）
以下の表９に記載の重量比の原料を用いたこと以外は、実施例１と同様にしてエージングミックスを得た。このエージングミックスを冷蔵庫内（約４℃）で１時間攪拌後引き続き４℃の冷蔵庫内に静置した。なお、この条件は、工場での条件を想定して設定した。１時間攪拌直後、静置２日後および静置３日後の時点で、デジタル粘度計を用いてミックスの粘度を測定した。ここでは、いずれの測定時点のアイスミックスの品温も４℃であった。このアイスミックスの成分値を表１０に示す。

(Examples 4-1 to 4-2 and Comparative Example 5: Effect of inhibiting the increase in ice cream mix thickening of sodium polyphosphate)
An aging mix was obtained in the same manner as in Example 1 except that the raw materials having the weight ratios shown in Table 9 below were used. The aging mix was stirred in a refrigerator (about 4 ° C.) for 1 hour and then left in a refrigerator at 4 ° C. This condition was set assuming factory conditions. Immediately after stirring for 1 hour, 2 days after standing and 3 days after standing, the viscosity of the mix was measured using a digital viscometer. Here, the product temperature of the ice mix at any time of measurement was 4 ° C. Table 10 shows the component values of this ice mix.

  The results are shown in the lower part of Table 9 and FIG. As a result, as with iced milk, it was found that even when milk fat entered, the mixed thickening was hardly observed. It was found that the thickening-suppressing addition of sodium metaphosphate was obtained regardless of the milk fat content. From this, it can be seen that sodium metaphosphate works to suppress thickening.

（実施例５−１〜５−３および比較例６：メタリン酸ナトリウムのラクトアイスミックス増粘抑制効果）
以下の表１１に記載の重量比の原料を用いたこと以外は、実施例１と同様にしてエージングミックスを得た。このエージングミックスを冷蔵庫内（約４℃）で１時間攪拌後引き続き４℃の冷蔵庫内に静置した。なお、この条件は、工場での条件を想定して設定した。１時間攪拌直後、静置２日後および静置３日後の時点で、デジタル粘度計を用いてミックスの粘度を測定した。静置前の、１時間攪拌直前のアイスミックスの品温は８〜９℃であり、品温は攪拌中から徐々に低下し、少なくとも静置２日後には品温は４℃となった。このアイスミックスの成分値を表１２に示す。なお、本実施例および比較例においては、チョコレート生地として、カカオバター３％およびココアパウダー３％を配合したラクトアイス規格のチョコレートミックスを用いた。

(Examples 5-1 to 5-3 and Comparative Example 6: Effect of inhibiting the increase in the viscosity of lacto ice mix of sodium metaphosphate)
An aging mix was obtained in the same manner as in Example 1 except that the raw materials having the weight ratios shown in Table 11 below were used. The aging mix was stirred in a refrigerator (about 4 ° C.) for 1 hour and then left in a refrigerator at 4 ° C. This condition was set assuming factory conditions. Immediately after stirring for 1 hour, 2 days after standing and 3 days after standing, the viscosity of the mix was measured using a digital viscometer. The product temperature of the ice mix immediately before stirring for 1 hour before standing was 8-9 ° C., the product temperature gradually decreased during stirring, and the product temperature was 4 ° C. at least after 2 days of standing. Table 12 shows the component values of this ice mix. In Examples and Comparative Examples, a chocolate mix of lacto ice standard containing 3% cocoa butter and 3% cocoa powder was used as the chocolate dough.

  The results are shown in the lower part of Table 11 and FIG. As a result, the thickening of the aging mix was suppressed by adding sodium metaphosphate. The thickening level was more effective as the amount of sodium metaphosphate added was increased. The effect of suppressing the increase in viscosity by adding 0.2% or more of metaphosphoric acid was extremely remarkable as compared with the case of no addition.

（実施例６−１〜２−５および比較例７：メタリン酸ナトリウムのラクトアイスミックス増粘抑制効果）
前回の確認結果、メタリン酸ナトリウムは添加量が多いほど、ミックス増粘には効果があるような結果を得た。再度確認することにより、メタリン酸ナトリウムの効果を再確認する。

(Examples 6-1 to 2-5 and Comparative Example 7: Effect of sodium metaphosphate on the increase in the viscosity of lacto ice mix)
As a result of the previous confirmation, sodium metaphosphate obtained a result such that the larger the amount added, the more effective the thickening of the mix. By confirming again, the effect of sodium metaphosphate is reconfirmed.

  An aging mix was obtained in the same manner as in Example 1 except that the raw materials having the weight ratios shown in Table 13 below were used. The aging mix was stirred in a refrigerator (about 4 ° C.) for 1 hour and then left in a refrigerator at 4 ° C. This condition was set assuming factory conditions. Immediately after stirring for 1 hour, 2 days after standing and 3 days after standing, the viscosity of the mix was measured using a digital viscometer. The product temperature of the ice mix immediately before stirring for 1 hour before standing was 8-9 ° C., the product temperature gradually decreased during stirring, and the product temperature was 4 ° C. at least after 2 days of standing. Table 14 shows the component values of this ice mix.

  The results are shown in the lower part of Table 13 and FIG. As a result, it was confirmed that sodium metaphosphate was effective in suppressing thickening of chocomix. A remarkable image viscosity suppressing effect was obtained by adding 0.1% of sodium metaphosphate. It was found that the component mix shown in Table 13 can be adapted for production by adding 0.1% sodium metaphosphate for at least 3 days including the preparation date.

（比較例８−１〜８−５：カゼインナトリウムのラクトアイスミックス増粘抑制効果）
上記実施例において、ラクトアイス規格のチョコミックスの増粘に対し、メタリン酸ナトリウムが抑制効果を発揮することが確認できた。従来技術と比較するために、カゼインナトリウムについてのミックス粘度抑制効果が確認される。

(Comparative Examples 8-1 to 8-5: Casein sodium sodium lactose mix thickening inhibitory effect)
In the said Example, it has confirmed that sodium metaphosphate exhibited the inhibitory effect with respect to the thickening of the chocolate comic of a lactice specification. In order to compare with the prior art, the mixed viscosity suppression effect for casein sodium is confirmed.

  An aging mix was obtained in the same manner as in Example 1 except that the raw materials having the weight ratios shown in Table 15 below were used. The aging mix was stirred in a refrigerator (about 4 ° C.) for 1 hour and then left in a refrigerator at 4 ° C. This condition was set assuming factory conditions. Immediately after stirring for 1 hour, 2 days after standing and 3 days after standing, the viscosity of the mix was measured using a digital viscometer. The product temperature of the ice mix immediately before stirring for 1 hour before standing was 8-9 ° C., the product temperature gradually decreased during stirring, and the product temperature was 4 ° C. at least after 2 days of standing. Table 16 shows the component values of this ice mix. The composition of high-fat chocomics and sodium caseinate are based on Patent Document 2 (Japanese Patent Laid-Open No. 63-287446).

  The results are shown in the lower part of Table 15 and FIG. As a result, it was found that the mix viscosity tends to be suppressed as the amount of sodium caseinate increases. It was found that if 0.5% sodium caseinate was added, even if the cocoa butter content was as high as 3.0%, it was suitable for production in terms of viscosity. However, if sodium caseinate is added in an amount of more than 2.0% by weight, the flavor deteriorates, and the product power is extremely inferior. It was found that sodium metaphosphate had a viscosity increase inhibiting effect in a small amount compared to casein sodium.

（比較例９−１〜９−６：クエン酸ナトリウムのラクトアイスミックス増粘抑制効果）
以下の表１７に記載の重量比の原料を用いたこと以外は、実施例１と同様にしてエージングミックスを得た。このエージングミックスを冷蔵庫内（約４℃）で１時間攪拌後引き続き４℃の冷蔵庫内に静置した。なお、この条件は、工場での条件を想定して設定した。１時間攪拌直後、静置２日後および静置３日後の時点で、デジタル粘度計を用いてミックスの粘度を測定した。ここでは、いずれの測定時点のアイスミックスの品温も４℃であった。このアイスミックスの成分値を表１８に示す。

(Comparative Examples 9-1 to 9-6: Effect of sodium citrate on inhibiting thickening of lacto ice mix)
An aging mix was obtained in the same manner as in Example 1 except that the raw materials having the weight ratios shown in Table 17 below were used. The aging mix was stirred in a refrigerator (about 4 ° C.) for 1 hour and then left in a refrigerator at 4 ° C. This condition was set assuming factory conditions. Immediately after stirring for 1 hour, 2 days after standing and 3 days after standing, the viscosity of the mix was measured using a digital viscometer. Here, the product temperature of the ice mix at any time of measurement was 4 ° C. Table 18 shows the component values of this ice mix.

  The results are shown in the lower part of Table 17 and FIG. As a result, the addition of sodium citrate lowers the level of thickening compared to the control with no addition, but the addition of 0.2% sodium citrate increases the level of thickening of the aging mix and improves the production suitability. I knew I didn't have it.

（比較例１０−１〜１０−７：ステアリン酸モノグリセリドおよびクエン酸モノグリセリドのラクトアイスミックス増粘抑制効果）
以下の表１９に記載の重量比の原料を用いたこと以外は、実施例１と同様にしてエージングミックスを得た。このエージングミックスを冷蔵庫内（約４℃）で１時間攪拌後引き続き４℃の冷蔵庫内に静置した。なお、この条件は、工場での条件を想定して設定した。１時間攪拌直後、静置２日後および静置３日後の時点で、デジタル粘度計を用いてミックスの粘度を測定した。ここでは、いずれの測定時点のアイスミックスの品温も４℃であった。このアイスミックスの成分値を表２０に示す。

(Comparative Examples 10-1 to 10-7: Lactic acid mix thickening inhibitory effect of stearic acid monoglyceride and citric acid monoglyceride)
An aging mix was obtained in the same manner as in Example 1 except that the raw materials having the weight ratios shown in Table 19 below were used. The aging mix was stirred in a refrigerator (about 4 ° C.) for 1 hour and then left in a refrigerator at 4 ° C. This condition was set assuming factory conditions. Immediately after stirring for 1 hour, 2 days after standing and 3 days after standing, the viscosity of the mix was measured using a digital viscometer. Here, the product temperature of the ice mix at any time of measurement was 4 ° C. Table 20 shows the component values of this ice mix.

  The results are shown in the lower part of Table 19 and FIG. As a result, as a result of examining the amount of chocolate dough added in the formulation described in Patent Document 2, the addition of 6% chocolate dough (cacao oil and fat content of 3.0%) gives a completely mayonnaise shape, which is suitable for production. The result was detrimental. When 4% or more of chocolate dough was added, the mix viscosity immediately after the homogenizer was very high. Although the viscosity fell by stirring for 1 hour after that, possibility that this has influenced the high solid content in a mix is strong.

（実施例７−１および比較例１１−１〜１１−５：各種塩のラクトアイスミックス増粘抑制効果）
メタリン酸ナトリウム以外の他の塩が増粘抑制効果を有するか否かを決定するために、以下の実験を行った。

(Example 7-1 and Comparative Examples 11-1 to 11-5: Lactice ice mix thickening inhibitory effect of various salts)
In order to determine whether other salts other than sodium metaphosphate have a thickening-inhibiting effect, the following experiment was performed.

  An aging mix was obtained in the same manner as in Example 1 except that the raw materials having the weight ratios shown in Table 20 below were used. The aging mix was stirred in a refrigerator (about 4 ° C.) for 1 hour and then left in a refrigerator at 4 ° C. This condition was set assuming factory conditions. Immediately after stirring for 1 hour, 2 days after standing and 3 days after standing, the viscosity of the mix was measured using a digital viscometer. Here, the product temperature of the ice mix at any time of measurement was 4 ° C. Table 21 shows the component values of this ice mix.

  The results are shown in the lower part of Table 20 and in FIG. As a result of examining the five types of salts shown in Table 20, it was found that the increase in viscosity of the aging mix was slightly reduced by adding these salts. However, considering production suitability, only potassium polyphosphate exhibited the same effect as sodium metaphosphate and sodium polyphosphate among the five types. From these results, it was found that metaphosphate and polyphosphate have a markedly superior thickening inhibitory effect compared to other salts.

（比較例１２−１〜１２−１３：カゼインナトリウムのラクトアイスミックス増粘抑制効果）
以下の表２２に記載の重量比の原料を用いたこと以外は、実施例１と同様にしてエージングミックスを得た。このエージングミックスを冷蔵庫内（約４℃）で１時間攪拌後引き続き４℃の冷蔵庫内に静置した。なお、この条件は、工場での条件を想定して設定した。１時間攪拌直後、静置２日後および静置３日後の時点で、デジタル粘度計を用いてミックスの粘度を測定した。ここでは、いずれの測定時点のアイスミックスの品温も４℃であった。

(Comparative Examples 12-1 to 12-13: Casein sodium sodium lactose mix thickening inhibitory effect)
An aging mix was obtained in the same manner as in Example 1 except that the raw materials having the weight ratios shown in Table 22 below were used. The aging mix was stirred in a refrigerator (about 4 ° C.) for 1 hour and then left in a refrigerator at 4 ° C. This condition was set assuming factory conditions. Immediately after stirring for 1 hour, 2 days after standing and 3 days after standing, the viscosity of the mix was measured using a digital viscometer. Here, the product temperature of the ice mix at any time of measurement was 4 ° C.

  The results are shown in the lower part of Table 22 and FIG. As a result, it was found that when the cocoa butter content exceeds 5.0%, the viscosity after 3 days becomes remarkably high, and even if sodium caseinate is added, a frozen dessert suitable for production cannot be obtained.

（実施例８−１〜８−７および比較例１３−１〜１３−１３：メタリン酸ナトリウムとカゼインナトリウムとのラクトアイスミックス増粘抑制効果の比較）
従来技術であるカゼインナトリウムによる増粘抑制効果およびそのカカオバター添加量の限界を確認するとともに、メタリン酸ナトリウムの有用性を確認するために以下の実施例および比較例を行った。カゼインナトリウムの添加量は、特許文献２に記載されるカゼインナトリウム添加量の最大値である２．０％で実施した。メタリン酸ナトリウムの添加量は、０．２％で実施した。

(Examples 8-1 to 8-7 and Comparative Examples 13-1 to 13-13: Comparison of Lactice Ice Mix Thickening Inhibitory Effect between Sodium Metaphosphate and Casein Sodium)
The following examples and comparative examples were carried out in order to confirm the thickening inhibitory effect of sodium caseinate, which is the prior art, and the limit of the amount of cocoa butter added, and to confirm the usefulness of sodium metaphosphate. The amount of sodium caseinate added was 2.0%, which is the maximum amount of sodium caseinate described in Patent Document 2. The amount of sodium metaphosphate added was 0.2%.

  An aging mix was obtained in the same manner as in Example 1 except that the raw materials having the weight ratios shown in Table 23 below were used. The aging mix was stirred in a refrigerator (about 4 ° C.) for 1 hour and then left in a refrigerator at 4 ° C. This condition was set assuming factory conditions. Immediately after stirring for 1 hour, 2 days after standing and 3 days after standing, the viscosity of the mix was measured using a digital viscometer. Here, the product temperature of the ice mix at any time of measurement was 4 ° C.

  The results are shown in the lower part of Table 23 and in FIG. As a result, since the mix viscosity at a production suitability level is 1000 cP or less, even if 0.2% which is the maximum amount to which sodium caseinate can be added is used, if the cocoa butter content exceeds 4.5%, the production suitability is lost. It was found that a larger amount of cocoa butter cannot be contained. On the other hand, when 0.2% sodium metaphosphate was used, it was found that cocoa butter could be added up to at least 7.0%. Since it is clear from other examples that a larger amount of cocoa butter can be contained by increasing the amount of sodium metaphosphate added, if the method of the present invention is used, a frozen dessert containing a much larger amount of cocoa butter than before. I found out that When producing a frozen dessert having a cocoa butter content exceeding 4.5%, it was clearly found that the use of sodium metaphosphate was more useful than sodium caseinate.

（実施例９−１〜９−６および比較例１４：ポリリン酸カリウムおよびメタリン酸カリウムのラクトアイスミックス増粘抑制効果）
以下の表２４に記載の重量比の原料を用いたこと以外は、実施例１と同様にしてエージングミックスを得た。このエージングミックスを冷蔵庫内（約４℃）で１時間攪拌後引き続き４℃の冷蔵庫内に静置した。なお、この条件は、工場での条件を想定して設定した。１時間攪拌直後、静置２日後および静置３日後の時点で、デジタル粘度計を用いてミックスの粘度を測定した。ここでは、いずれの測定時点のアイスミックスの品温も４℃であった。このアイスミックスの成分値を表２５に示す。

(Examples 9-1 to 9-6 and Comparative Example 14: Lactic acid mix thickening inhibitory effect of potassium polyphosphate and potassium metaphosphate)
An aging mix was obtained in the same manner as in Example 1 except that the raw materials having the weight ratios shown in Table 24 below were used. The aging mix was stirred in a refrigerator (about 4 ° C.) for 1 hour and then left in a refrigerator at 4 ° C. This condition was set assuming factory conditions. Immediately after stirring for 1 hour, 2 days after standing and 3 days after standing, the viscosity of the mix was measured using a digital viscometer. Here, the product temperature of the ice mix at any time of measurement was 4 ° C. Table 25 shows the component values of this ice mix.

  The results are shown in the lower part of Table 24 and FIG. As a result, the increase in the viscosity of the aging mix was confirmed for both potassium metaphosphate and potassium polyphosphate. It has been found that the effect increases as the amount added increases.

（実施例１０−１〜１０−８：ポリリン酸カリウム、メタリン酸カリウムまたはポリリン酸ナトリウムのアイスミックス増粘抑制効果）
以下の表２６に記載の重量比の原料を用いたこと以外は、実施例１と同様にしてエージングミックスを得た。このエージングミックスを冷蔵庫内（約４℃）で１時間攪拌後引き続き４℃の冷蔵庫内に静置した。なお、この条件は、工場での条件を想定して設定した。１時間攪拌直後、静置２日後および静置３日後の時点で、デジタル粘度計を用いてミックスの粘度を測定した。ここでは、いずれの測定時点のアイスミックスの品温も４℃であった。

(Examples 10-1 to 10-8: Effect of suppressing the increase in ice mix viscosity of potassium polyphosphate, potassium metaphosphate, or sodium polyphosphate)
An aging mix was obtained in the same manner as in Example 1 except that the raw materials having the weight ratios shown in Table 26 below were used. The aging mix was stirred in a refrigerator (about 4 ° C.) for 1 hour and then left in a refrigerator at 4 ° C. This condition was set assuming factory conditions. Immediately after stirring for 1 hour, 2 days after standing and 3 days after standing, the viscosity of the mix was measured using a digital viscometer. Here, the product temperature of the ice mix at any time of measurement was 4 ° C.

  The results are shown in the lower part of Table 26 and in FIG. As a result, it was found that a frozen dessert containing 7% of cocoa butter can be produced when 0.2% of various phosphates are blended. These phosphates are considered to have almost the same thickening inhibitory effect.

（実施例１１−１〜１１−５および比較例１５：メタリン酸ナトリウムのアイスミックス増粘抑制効果）
以下の表２７に記載の重量比の原料を用いたこと以外は、実施例１と同様にしてエージングミックスを得た。このエージングミックスを冷蔵庫内（約４℃）で１時間攪拌後引き続き４℃の冷蔵庫内に静置した。なお、この条件は、工場での条件を想定して設定した。１時間攪拌直後、静置２日後および静置３日後の時点で、デジタル粘度計を用いてミックスの粘度を測定した。ここでは、いずれの測定時点のアイスミックスの品温も４℃であった。

(Examples 11-1 to 11-5 and Comparative Example 15: Effect of inhibiting the increase in ice mix viscosity of sodium metaphosphate)
An aging mix was obtained in the same manner as in Example 1 except that the raw materials having the weight ratios shown in Table 27 below were used. The aging mix was stirred in a refrigerator (about 4 ° C.) for 1 hour and then left in a refrigerator at 4 ° C. This condition was set assuming factory conditions. Immediately after stirring for 1 hour, 2 days after standing and 3 days after standing, the viscosity of the mix was measured using a digital viscometer. Here, the product temperature of the ice mix at any time of measurement was 4 ° C.

  The results are shown in the lower part of Table 27 and in FIG. As a result, it was found that when 0.8% of sodium metaphosphate was blended, a frozen dessert containing 11% of cocoa butter could be produced. Further, as shown in Examples 10-1 to 10-8 above, sodium metaphosphate, potassium metaphosphate, sodium polyphosphate and potassium polyphosphate have substantially the same thickening inhibitory effect. If either is used, it is thought that the frozen dessert containing 11% of cocoa butter can be manufactured.

（実施例１２−１〜１２−６および比較例１６：メタリン酸カリウムのラクトアイスミックス増粘抑制効果）
以下の表２８に記載の重量比の原料を用いたこと以外は、実施例１と同様にしてエージングミックスを得た。このエージングミックスを冷蔵庫内（約４℃）で１時間攪拌後引き続き４℃の冷蔵庫内に静置した。なお、この条件は、工場での条件を想定して設定した。１時間攪拌直後、静置２日後および静置３日後の時点で、デジタル粘度計を用いてミックスの粘度を測定した。ここでは、いずれの測定時点のアイスミックスの品温も４℃であった。このアイスミックスの成分値を表２９に示す。

(Examples 12-1 to 12-6 and Comparative Example 16: Lactic ice mix thickening inhibitory effect of potassium metaphosphate)
An aging mix was obtained in the same manner as in Example 1 except that the raw materials having the weight ratios shown in Table 28 below were used. The aging mix was stirred in a refrigerator (about 4 ° C.) for 1 hour and then left in a refrigerator at 4 ° C. This condition was set assuming factory conditions. Immediately after stirring for 1 hour, 2 days after standing and 3 days after standing, the viscosity of the mix was measured using a digital viscometer. Here, the product temperature of the ice mix at any time of measurement was 4 ° C. Table 29 shows the component values of this ice mix.

  The results are shown in the lower part of Table 28 and FIG. As a result, it was found that a thickening suppression effect was obtained using various amounts of potassium metaphosphate.

以上のように、本発明の好ましい実施形態を用いて本発明を例示してきたが、本発明は、この実施形態に限定して解釈されるべきものではない。本発明は、特許請求の範囲によってのみその範囲が解釈されるべきであることが理解される。当業者は、本発明の具体的な好ましい実施形態の記載から、本発明の記載および技術常識に基づいて等価な範囲を実施することができることが理解される。本明細書において引用した特許、特許出願および文献は、その内容自体が具体的に本明細書に記載されているのと同様にその内容が本明細書に対する参考として援用されるべきであることが理解される。

As mentioned above, although this invention has been illustrated using preferable embodiment of this invention, this invention should not be limited and limited to this embodiment. It is understood that the scope of the present invention should be construed only by the claims. It is understood that those skilled in the art can implement an equivalent range based on the description of the present invention and the common general technical knowledge from the description of specific preferred embodiments of the present invention. Patents, patent applications, and documents cited herein should be incorporated by reference in their entirety, as if the contents themselves were specifically described herein. Understood.

  According to the present invention, a frozen confectionery containing a large amount of cocoa butter is provided. Since the frozen dessert of the present invention contains a large amount of cocoa butter, it has a rich chocolate feeling.

It is a graph which shows the viscosity at the time of the ice mix of Examples 1-1 to 1-4 and the comparative example 1 immediately after stirring for 1 hour, 2 days after stationary, and 3 days after stationary. The inset is a graph showing the viscosities of Examples 1-1 to 1-4 immediately after stirring for 1 hour, 2 days after standing, and 3 days after standing. The vertical axis represents the viscosity (cP) and the horizontal axis represents the measurement time point. It is a graph which shows the viscosity at the time of the ice mix of Examples 2-1 to 2-4 and the comparative example 2 immediately after stirring for 1 hour, 2 days after stationary, and 3 days after stationary. The inset is a graph showing the viscosities of Examples 2-1 to 2-4 immediately after stirring for 1 hour, after 2 days of standing, and after 3 days of standing. The vertical axis represents the viscosity (cP) and the horizontal axis represents the measurement time point. It is a graph which shows the viscosity at the time of the ice mix of Comparative Examples 3-1 to 3-4 immediately after stirring for 1 hour, 2 days after stationary, and 3 days after stationary. The vertical axis represents the viscosity (cP), and the horizontal axis represents the measurement time point. It is a graph which shows the viscosity at the time of the ice mix of Examples 3-1 to 3-2 and the comparative example 4 immediately after 1 hour stirring, 2 days after stationary, and 3 days after stationary. The vertical axis represents the viscosity (cP), and the horizontal axis represents the measurement time point. It is a graph which shows the viscosity at the time of the ice mix of Examples 4-1 to 4-2 and Comparative Example 5 immediately after stirring for 1 hour, 2 days after standing, and 3 days after standing. The vertical axis represents the viscosity (cP) and the horizontal axis represents the measurement time point. It is a graph which shows the viscosity at the time of the ice mix of Examples 5-1 to 5-3 and the comparative example 6 immediately after stirring for 1 hour, 2 days after stationary, and 3 days after stationary. The vertical axis represents the viscosity (cP), and the horizontal axis represents the measurement time point. Viscosities of the ice mixes of Examples 6-1 to 6-5 and Comparative Example 7 at the time of preparation, 2 days after standing, 3 days after standing, 4 days after standing, 5 days after standing, and 8 days after standing It is a graph which shows. The vertical axis represents the viscosity (cP), and the horizontal axis represents the measurement time point. It is a graph which shows the viscosity at the time of the preparation day, 2 days after stationary, and 5 days after stationary of the ice mix of Comparative Examples 8-1 to 8-6. The vertical axis represents the viscosity (cP), and the horizontal axis represents the measurement time point. It is a graph which shows the viscosity at the time of the ice mix of Comparative Examples 9-1 to 9-5 immediately after stirring for 1 hour, 2 days after standing, and 3 days after standing. The vertical axis represents the viscosity (cP), and the horizontal axis represents the measurement time point. It is a graph which shows the viscosity at the time of the ice mix of Comparative Examples 10-1 to 10-7 immediately after stirring for 1 hour, 2 days after standing, and 3 days after standing. The vertical axis represents the viscosity (cP), and the horizontal axis represents the measurement time point. It is a graph which shows the viscosity at the time of the ice mix of Example 7-1 and Comparative Examples 11-1 to 11-5 immediately after stirring for 1 hour, 2 days after standing, and 3 days after standing. The vertical axis represents the viscosity (cP), and the horizontal axis represents the measurement time point. It is a graph which shows the viscosity at the time of the ice mix of Comparative Examples 12-1 to 12-7 immediately after stirring for 1 hour, 2 days after standing, and 3 days after standing. The vertical axis represents the viscosity (cP), and the horizontal axis represents the measurement time point. It is a graph which shows the viscosity at the time of the ice mix of Example 8-1 to 1-5 and Comparative Examples 13-7 to 13-11 immediately after stirring for 1 hour, 2 days after stationary, and 3 days after stationary. The inset is a graph showing the viscosities of Example 8-1 and Comparative Examples 13-1 to 13-7 immediately after stirring for 1 hour, after 2 days of standing, and after 3 days of standing. The vertical axis represents the viscosity (cP) and the horizontal axis represents the measurement time point. It is a graph which shows the viscosity at the time of the ice mix of Example 9-1 to 9-6 and the comparative example 14 immediately after stirring for 1 hour, 2 days after stationary, and 3 days after stationary. The inset is a graph showing the viscosities of Examples 9-1 to 9-6 immediately after stirring for 1 hour, after 2 days of standing, and after 3 days of standing. The vertical axis represents the viscosity (cP) and the horizontal axis represents the measurement time point. It is a graph which shows the viscosity at the time of the ice mix of Example 10-1 to 1-8 immediately after stirring for 1 hour, 2 days after stationary, and 3 days after stationary. The vertical axis represents the viscosity (cP), and the horizontal axis represents the measurement time point. It is a graph which shows the viscosity at the time of the ice mix of Examples 11-1 to 11-5 and the comparative example 15 immediately after stirring for 1 hour, 2 days after stationary, and 3 days after stationary. The vertical axis represents the viscosity (cP), and the horizontal axis represents the measurement time point. It is a graph which shows the viscosity at the time of the ice mix of Examples 12-1 to 12-6 and Comparative Example 16 immediately after stirring for 1 hour, 2 days after standing, and 3 days after standing. The inset is a graph showing the viscosities of Examples 12-1 to 12-6 immediately after stirring for 1 hour, after 2 days of standing, and after 3 days of standing. The vertical axis represents the viscosity (cP) and the horizontal axis represents the measurement time point.

Claims (7)

A frozen dessert comprising cocoa butter and phosphate, the phosphate is a metaphosphates or polyphosphates, Ri 11 wt% der less content of 8 wt% or more of cocoa butter, the phosphoric acid the content of the salt, Ru 1.0 wt% der 0.1 wt%, frozen dessert.   The frozen dessert according to claim 1, wherein the phosphate is selected from the group consisting of sodium metaphosphate, potassium metaphosphate, sodium polyphosphate, and potassium metaphosphate.   The frozen dessert according to claim 1, which is lact ice, ice milk or ice cream. A method for producing a frozen dessert containing cocoa butter, the method comprising the following steps:
Obtaining an ice mix comprising cocoa butter and phosphate;
Filtering the ice mix, homogenizing, sterilizing and cooling to obtain an aging mix;
Aging the aging mix at 0 ° C. to 5 ° C .; and freezing and filling the post-aging mix to obtain a frozen dessert, wherein the phosphate is a metaphosphate or polyphosphate state, and are content 8 wt% to 11 wt% of the cocoa butter of the frozen dessert, the content of the phosphate of the ice confection is, Ru 1.0 wt% der 0.1 wt%, producing Method. The method according to claim 4 , wherein the aging is performed for 1 to 5 days. The method of claim 4 , wherein the viscosity of the aged mix is less than 1000 cP. 5. The method of claim 4 , wherein the phosphate is selected from the group consisting of sodium metaphosphate, potassium metaphosphate, sodium polyphosphate and potassium metaphosphate.

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