JP6913561B2 - Frozen dessert - Google Patents

Description

The present invention relates to frozen desserts.

A stick is inserted into a block-shaped frozen dessert body, and it is known that a frozen dessert in the form of an ice bar that is eaten by holding the stick has a different texture between the outer layer (shell layer) and the inside thereof.
Patent Document 1 describes a frozen dessert in which a sauce portion is provided inside a relatively hard shell layer. The sauce portion has a low freezing point and is composed of a composition that tends to soften at the temperature at which it is eaten, and you can enjoy the difference in texture between the shell layer and the sauce portion.

In addition, frozen desserts are on the market that have a sleet portion in which ice pieces are mixed with syrup and frozen inside a shell layer made of frozen syrup only. Sleet-shaped frozen desserts are popular because they give a shaved ice-like texture and a cool feeling.

Japanese Unexamined Patent Publication No. 2014-198019

The present inventors have found the following problems in their research to develop an ice bar that has an excellent shaved ice-like texture and a cool texture, and also enjoys the texture of the sauce part.
In Patent Document 1, the source portion is provided inside the shell layer, but if the source portion is provided inside the sleet portion, the stick can be easily pulled out. Further, if the entire sleet portion is covered with a shell layer, the texture and coolness of shaved ice will be impaired.
An object of the present invention is to provide a frozen dessert which is in the form of an ice bar, has an excellent shaved ice-like texture and a cool feeling, enjoys the texture of a sauce portion, and does not easily come off a stick.

The present invention has the following aspects.
[1] A frozen dessert body having a sleet portion containing ice pieces in the syrup portion, a sauce portion provided inside the sleet portion, and a hard layer provided outside the sleet portion, and inserted into the frozen dessert body. It ’s a frozen dessert with a sleet stick.
The freezing point of the hard layer is higher than the freezing point of the syrup portion, and the freezing point of the syrup portion is higher than the freezing point of the source portion.
The hard layer is provided at least in a region including the insertion position of the stick of the frozen dessert body, and the frozen dessert has an exposed portion on the outer surface of the frozen dessert body in which the sleet portion is exposed. ..
[2] The frozen dessert according to [1], wherein the sauce portion is in contact with the stick.

According to the present invention, it is in the form of an ice bar, has an excellent shaved ice-like texture and a cool feeling, can enjoy the texture of the sauce portion, and can obtain a frozen dessert whose stick is hard to come off.

It is sectional drawing which shows 1st Embodiment of the frozen dessert of this invention. It is sectional drawing which shows the 2nd Embodiment of the frozen dessert of this invention. It is sectional drawing which shows the 3rd Embodiment of the frozen dessert of this invention. It is a figure explaining the evaluation method using the sectional view of the frozen dessert of the comparative example.

The definitions of the following terms apply throughout the specification and claims.
Frozen dessert is a general term for ice creams and frozen desserts. Frozen dessert means a frozen dessert having a milk solid content of less than 3%.
The solid content means a component excluding water (the amount of dried product obtained by subtracting water from the total amount).
The freezing point is the temperature at which the liquid phase and the solid phase are in equilibrium at 1 atm.

<First Embodiment>
FIG. 1 is a cross-sectional view showing a first embodiment of a frozen dessert according to the present invention. The frozen dessert of the present embodiment is in the form of an ice bar in which a stick 6 is inserted into a block-shaped frozen dessert body 1. The frozen dessert main body 1 has a sleet portion 2, a sauce portion 3 provided inside the sleet portion 2, and a hard layer 4 provided outside the sleet portion 2. Further, the solid food 5 is dispersed in the region including the sleet portion 2 and the sauce portion 3.
The shape of the frozen dessert body 1 is not particularly limited. In the present embodiment, the frozen dessert body 1 is a substantially rectangular parallelepiped. FIG. 1 shows a cross section cut so that the stick 6 is exposed.
The insertion direction of the stick 6 is the X direction, and the direction perpendicular to the X direction in the cross section shown in FIG. 1 is the Y direction.

One end of the stick 6 is inserted into the frozen dessert body 1. The other end is a grip portion, which protrudes from the frozen dessert body 1. The end surface 1a into which the stick 6 is inserted may be a flat surface, a curved surface, or a surface having irregularities.

On both sides of the stick 6, substantially columnar source portions 3 continuous in the X direction are provided. At least a part of the source portion 3 in the vicinity of the stick 6 is in contact with the stick 6. The two source portions 3 are connected to each other in a region where the stick 6 does not exist.

The larger the amount of sauce to be filled, the more the texture of the sauce portion 3 is emphasized, while the part of the sauce portion 3 is more likely to come into contact with the stick 6. Further, the larger the amount of sauce to be filled, the easier it is for the sauce portions 3 to be connected to each other.
According to the findings of the present inventors, when the hard layer 4 is not present and a part of the source portion 3 is in contact with the stick 6, the stick 6 is more likely to come off than when they are not in contact with the stick 6. Since the present embodiment includes the hard layer 4, the stick 6 is difficult to come off even if the source portion 3 and the stick 6 are in contact with each other.

The hard layer 4 is provided in the region of the frozen dessert body 1 including the insertion position 6a of the stick 6. In the present embodiment, it is provided so as to cover the entire end surface 1a of the frozen dessert body 1 in the X direction.
As for the thickness of the hard layer 4 in the X direction, the thickness T1 of the portion where the stick 6 and the hard layer 4 are in contact is preferably 3 to 20 mm, and more preferably 4 to 7 mm. When the thickness T1 is at least the lower limit of the above range, the effect of preventing the stick 6 from coming off is excellent. When it is below the upper limit, the texture and coolness like shaved ice are excellent.

The sleet portion 2 exists so as to cover the sauce portion 3, and the sleet portion 2 is exposed on the outer surface of the frozen dessert body 1 in which the hard layer 4 does not exist. In the present embodiment, of the outer surface of the frozen dessert body 1, the entire surface of the other end surface 1b in the X direction and the portion of the side surface 1c where the hard layer 4 does not exist are exposed portions of the sleet portion 2. The solid food 5 may be exposed in the exposed portion of the sleet portion 2.

<Second embodiment>
FIG. 2 is a cross-sectional view showing a second embodiment of the frozen dessert according to the present invention. In the present embodiment, the same components as those in the first embodiment are designated by the same reference numerals, and the description thereof will be omitted.
In the first embodiment, the hard layer 4 is provided so as to cover the entire end surface 1a of the frozen dessert body 1 in the X direction, but the hard layer is provided at least in the region including the insertion position 6a of the stick 6. It may be provided.
In the present embodiment, the hard layer 14 is provided at the central portion of one end surface 11a of the frozen dessert body 11 in the X direction. The width W2 of the region where the hard layer 14 exists is preferably 30 to 100%, more preferably 50 to 100%, with respect to the width W1 of the frozen dessert body 1 in the Y direction. When it is at least the lower limit value, the effect of preventing the stick 6 from coming off is excellent. When it is below the upper limit, the texture and coolness like shaved ice are excellent.
In the direction perpendicular to both the X direction and the Y direction (the Z direction perpendicular to the paper surface in FIG. 2 (not shown)), the width of the region where the hard layer 14 exists prevents the stick 6 from coming off. From the viewpoint of excellent effect, 10 mm or more is preferable, and 15 mm or more is more preferable.

In the present embodiment, the entire surface of the other end surface 11b in the X direction, the entire surface of the side surface 11c, and the peripheral edge portion of one end surface 11a are exposed portions of the sleet portion 12. The solid food 5 may be exposed in the exposed portion of the sleet portion 12.

<Third embodiment>
FIG. 3 is a cross-sectional view showing a third embodiment of the frozen dessert according to the present invention. In the present embodiment, the same components as those in the first embodiment are designated by the same reference numerals, and the description thereof will be omitted.
In the present embodiment, the hard layers 4 and 24 are provided so as to cover both end faces 21a and 21b of the frozen dessert body 21 in the X direction, respectively. In the present embodiment, the hard layer 4 on the end face 21a side into which the stick 6 is inserted is also referred to as a bottom hard layer 4, and the hard layer 24 on the opposite end face 21b side is also referred to as a tip hard layer 24.
By providing the tip hard layer 24 on the frozen dessert main body 21, the strength of the frozen dessert main body 21 is improved and the shape retention is excellent.
The thickness T2 of the tip hard layer 24 in the X direction is preferably 1 to 10 mm at the thinnest portion, and more preferably 2 to 4 mm. When the thickness T2 is at least the lower limit of the above range, the strength improving effect of the frozen dessert main body 21 is excellent. When it is below the upper limit, the texture and coolness like shaved ice are excellent.
When the tip hard layer 24 is continuously provided from the end face 21b to the upper end portion of the side surface 21c, the strength of the frozen dessert main body 21 is further improved, and the shape retention is more excellent.
In the X direction, the length L2 of the region where the side surface 21c is covered with the tip hard layer 24 is preferably 5 mm or more, more preferably 10 mm or more, because it is excellent in the effect of improving the strength of the frozen dessert main body 21.
In the X direction, the length L2 of the region where the tip hard layer 24 is present is preferably 50% or less, more preferably 30% or less, still more preferably 20% or less, with respect to the length L1 of the frozen dessert body 21. 10% or less is particularly preferable. When it is below the upper limit, the texture and coolness like shaved ice are excellent.

In the present embodiment, the portion of the side surface 21c where the front end hard layer 24 and the bottom hard layer 4 do not exist is the exposed portion of the sleet portion 22. The solid food 5 may be exposed in the exposed portion of the sleet portion 22.
In the present embodiment, assuming that the total area of the outer surface of the frozen dessert body 1 (including the insertion position 6a of the stick 6) is A, the area of the exposed portion of the sleet portion 22 is preferably 40 to 80% with respect to the area A. More preferably 60-80%. Within the above range, the texture and coolness of shaved ice are excellent.

The following are common to the first to third embodiments unless otherwise specified.
[Sleet]
The sleet part contains ice pieces in the syrup part. Ice pieces are dispersed in the syrup part.
The ice pieces are crushed ice, and the average particle size is preferably 0.5 to 5 mm, more preferably 1 to 2 mm. When the average particle size of the ice pieces is at least the lower limit of the above range, the shaved ice-like texture and coolness are excellent.
The particle size of the ice piece in the present specification is a cross section when the ice piece is regarded as a spherical circle based on the optical micrograph of the ice piece and the area value of the ice piece measured from the image processing analysis of the ice piece. Diameter (diameter equivalent to a circle) (unit: μm). The average particle size of the ice pieces is the median diameter equivalent to the circle of 100 ice pieces obtained from the optical micrograph.

The syrup portion is a frozen product of a syrup composition containing at least water and a sweetener. Further, it is preferable to include a stabilizer. It may also contain oils and fats. The fats and oils are preferably vegetable fats and oils. When oils and fats are contained, it is preferable to include an emulsifier.
As the sweetener, those known as raw materials for frozen desserts can be appropriately used. Sugars such as sugar, water candy, powdered candy, high fructose corn syrup, lactose, malt sugar, fructose, converted sugar, reduced malt water candy, honey, trehalose, palatinose, D-xylose; sugar alcohols such as xylitol, sorbitol, multiroll, erythritol, etc. Examples thereof include sodium saccharin, cyclamate and its salts, acesulfame potassium, somatin, aspartame, sucralose, ariteme, neotheme, and high-sweetness sweeteners such as stebioside contained in stevia extract. One type of sweetener may be used alone, or two or more types may be used in combination.

As the stabilizer, those known as raw materials for frozen desserts can be appropriately used. Pectin, gelatin, sodium alginate, sodium fibrolate (carboxymethyl cellulose), guagam, locust bean gum, carrageenan, microcrystalline cellulose, arabic gum, karaya gum, xanthan gum, tara gum, gellan gum, native gellan gum, macrohomopsyl gum, agar , Alginic acids (alginic acid, alginate), soybean polysaccharides and the like can be exemplified. One type of stabilizer may be used alone, or two or more types may be used in combination.

In addition to sweeteners, stabilizers, fats and oils, and emulsifiers, the syrup portion (syrup composition) can contain ingredients known in frozen desserts as long as the effects of the present invention are not impaired. Examples thereof include fruit juice, salt, acidulants, flavors, coloring agents, eggs, milk components, chocolates, matcha, black tea, coffee, caramel, and other food additives.

The freezing point of the syrup portion (syrup composition) is preferably −6 to -3 ° C, more preferably −5 to −3.5 ° C, and even more preferably −5 to -4 ° C. Within the above range, the texture is excellent like shaved ice, and it is not too hard and has a moderately crunchy texture.
The solid content of the syrup portion (syrup composition) is adjusted so as to obtain an appropriate freezing point. For example, 25 to 50% by mass is preferable, 30 to 45% by mass is more preferable, and 30 to 40% by mass is further preferable.

The overrun value (capacity standard: OR) representing the air content of the syrup portion is preferably 0 to 15%, more preferably 0 to 10%, still more preferably 0 to 5%.
The overrun value is expressed as a percentage of the content of air in the syrup portion with respect to the volume of the syrup composition before containing air. For example, when the overrun value is 100%, it means that the syrup portion contains the same volume of air as the syrup composition.
If the overrun value of the syrup portion is not more than the upper limit value in the above range, it becomes difficult to dissolve at the time of eating. When the overrun value is increased, it is easy to obtain a crunchy, not too hard texture.

In the sleet portion, the content of the ice fragments is preferably 10 to 60% by mass, more preferably 30 to 45% by mass, based on the total of the syrup portion and the ice fragments. If it is equal to or higher than the lower limit of the above range, the texture and coolness like shaved ice are excellent. If it is below the upper limit, the texture will be crunchy and will not become too hard.

[Source part]
The sauce portion is a frozen product of the sauce composition having fluidity at 15 ° C.
In the present invention, having fluidity means that the flow distance measured by the Bostwick viscometer for a measurement time of 30 seconds is 15 cm or more.
Examples of sauce compositions include fruit sauces, fruit preserves, caramel sauces, condensed milk, chocolates, honey and the like.

The freezing point of the sauce composition is -13 to -4 ° C. It is preferably -11 to -6 ° C, more preferably -9 to -7 ° C. If the freezing point is at least the lower limit of the above range, it is unlikely to become a dripping liquid at the time of eating, and if it is at least the upper limit, the frozen dessert has a moderate hardness.
The freezing point of the sauce part is lower than the freezing point of the syrup part. The difference between the freezing points of the two is preferably 3 ° C. or higher, more preferably 4 ° C. or higher, from the viewpoint that the stick can be easily pulled out and the effect of applying the present invention is large.

The solid content of the sauce portion (source composition) is adjusted so as to obtain an appropriate freezing point. For example, 30 to 75% by mass is preferable, 35 to 60% by mass is more preferable, and 40 to 50% by mass is further preferable.
The overrun value (OR) of the source portion is preferably 0 to 20%, more preferably 0 to 10%, and even more preferably 0 to 5%. If it is less than the upper limit of the above range, it becomes easy to feel the richness of the taste as a sauce.
In the frozen dessert body, the sauce portion is preferably 4 to 20 parts by mass, more preferably 5 to 18 parts by mass, and further preferably 6 to 16 parts by mass with respect to 100 parts by mass of the sleet portion. When it is at least the lower limit of the above range, the texture of the sauce is excellent. If it is below the upper limit, the texture of shaved ice is not significantly impaired, and it is possible to enjoy the sense of unity between the sleet and the sauce.

[Hard layer]
The hard layer is a frozen product of a hard layer composition having a freezing point of -4 ° C. or higher. When the freezing point is -4 ° C or higher, the effect of preventing the stick from coming off is excellent.
The hard layer (hard layer composition) is preferably a frozen product of the hard layer composition containing at least water and a sweetener. Further, it is preferable to include a stabilizer. It may also contain oils and fats. The fats and oils are preferably vegetable fats and oils. When oils and fats are contained, it is preferable to include an emulsifier.
Examples of the raw material include the same as the raw material of the syrup portion (syrup composition).

The freezing point of the hard layer (hard layer composition) is preferably -4 ° C. or higher, more preferably -3 ° C. or higher. The upper limit is not particularly limited, but from the viewpoint of texture at the time of eating, −1.5 ° C. or lower is preferable, and −2 ° C. or lower is more preferable.
The freezing point of the hard layer is higher than the freezing point of the syrup portion. The difference between the freezing points of the two is preferably 1 ° C. or higher, more preferably 1.5 ° C. or higher, still more preferably 2 ° C. or higher, from the viewpoint of excellent effect of providing the hard layer.

The solid content of the hard layer (hard layer composition) is adjusted so as to obtain an appropriate freezing point. For example, 15 to 35% by mass is preferable, 15 to 30% by mass is more preferable, and 20 to 30% by mass is further preferable.
The overrun value (OR) of the hard layer is preferably 0 to 20%, more preferably 0 to 10%, and even more preferably 0 to 5%. If it is less than the upper limit of the above range, it is difficult to melt and the effect of suppressing stick removal is high.

[Solid food]
In the frozen dessert, the sauce part has a continuous phase, and the solid food is dispersed in the form of granules and small pieces.
As the solid food, a food having shape retention at 0 ° C. is used.
Having shape retention means that at 0 ° C., the flow distance is less than 1 cm, which is not deformed or is measured by a Bostwick viscometer for a measurement time of 30 seconds.
When the solid food has a melting point, the melting point is preferably 15 ° C. or higher. The solid food may be a solid having no melting point. Examples include pulp, legumes, chocolate, cookies, jellies, marshmallows, caramel chips and the like.
The size of the solid food is not particularly limited, but one side of the cube having the same volume is preferably 1 to 10 mm, more preferably 3 to 8 mm, still more preferably 5 to 7 mm. If it is at least the lower limit of the above range, the flavor and texture are likely to be felt, and if it is at least the upper limit, problems such as stick breakage and slanting are less likely to occur when the stick is inserted during manufacturing.

The solid food may be dispersed only in the sleet portion, or may be dispersed in the region consisting of the sleet portion and the sauce portion.
Increasing the amount of solid food dispersed in the frozen dessert body makes it possible to emphasize the texture of the solid food, but makes it easier for the stick to come off. In the present invention, by providing the hard layer in the region including the insertion position of the stick, it is possible to contain a large amount of solid food as compared with the case where the hard layer is not provided.
The volume of the solid food is preferably 3 to 20% by volume, more preferably 3 to 15% by volume, still more preferably 4 to 10% by volume, based on the total volume of the frozen dessert body excluding the hard layer.
When it is at least the lower limit of the above range, the effect of improving the texture and the effect of improving the palatability by containing the solid food is excellent. If it is less than the upper limit value, problems such as stick breakage and slanting are less likely to occur when the stick is inserted during manufacturing.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.
<Raw materials>
[Preparation of Hard Layer Composition (1)]
The raw materials of the hard layer composition (1) shown in Table 1 were mixed and dissolved, sterilized by heating, and cooled to 5 ° C. to obtain the hard layer composition (1). The solid content of the hard layer composition (1) is 29.24% by mass, the freezing point is -2.7 ° C., and the overrun is 0%.

[Preparation of sleet composition (1) containing pulp]
The raw materials of the syrup composition (1) shown in Table 1 were mixed and dissolved, sterilized by heating, and cooled to 5 ° C. to obtain the syrup composition (1). The overrun of the syrup composition (1) is 0%.
50 parts by mass of crushed ice pieces of frozen water and 50 parts by mass of syrup composition (1) are mixed, and the average particle size of the ice pieces is adjusted using a granulator (manufactured by Daito Food Machinery Co., Ltd.). It was adjusted to 1 to 2 mm. 25 parts by mass of a peach pulp-containing preservative having the composition shown in Table 2 was mixed with 100 parts by mass of this mixture to obtain a sleet portion composition (1) containing fruit pulp.
The pulp is 40% by mass with respect to the total mass of the preservative containing peach pulp. The remainder (syrup portion) excluding the pulp in the peach pulp-containing preservative has a solid content of 40% by mass and a water content of 60% by mass.
The composition (preparation ratio) of the sleet portion composition (1) containing flesh is 40% by mass of ice pieces, 8% by mass of flesh, and 52% by mass of syrup part (part excluding ice pieces and flesh).
The content of the ice pieces is 42% by mass with respect to the total of the syrup portion and the ice pieces.
The solid content of the syrup portion is 37% by mass, the freezing point is −4.5 ° C., and the overrun is 0%.

[Preparation of sauce composition (1)]
The raw materials of the sauce composition (1) shown in Table 3 were mixed and dissolved, sterilized by heating, and cooled to 5 ° C. to obtain the sauce composition (1). The solid content of the sauce composition (1) is 50% by mass, the freezing point is −9 ° C., and the overrun is 0%.

<Example 1>
A frozen dessert having the shape shown in FIG. 3 was produced. The shape of the frozen dessert body 21 is a substantially rectangular parallelepiped, the length L1 in the X direction is 95 mm, the width W1 in the Y direction is 48 mm, and the thickness in the direction perpendicular to both the X direction and the Y direction is 20 mm.
First, 10 g of the hard layer composition (1) (about 5 ° C.) was filled into a molding die, and the molding die was immersed in an antifreeze solution at −35 ° C. When the portion in contact with the inner surface of the mold was frozen to a thickness of about 2 mm, the unfrozen portion inside was suction-removed to form the tip hard layer 24 composed of the frozen portion.
This was filled with 60 g of the sleet composition (1) (about -3 ° C.) containing flesh. When the portion in contact with the inner surface of the molding die was frozen to a thickness of about 4 mm, 4 g of each source (about 5 ° C.) was injected into two places (8 g in total). Specifically, two nozzles were inserted into both sides of the stick insertion position 6a in the X direction to inject the sauce to form the sauce portion 3. The stick 6 was inserted into the stick insertion position 6a, and 8 g of the hard layer composition (1) (about 5 ° C.) to be the bottom hard layer 4 was further filled. In this state, the whole was sufficiently frozen, and the frozen dessert in which the tip hard layer 24, the sleet portion 22, and the bottom hard layer 4 were integrated was taken out from the molding die.

In the obtained frozen dessert, the freezing point of the tip hard layer 24 and the bottom hard layer 4 is -2.7 ° C, the solid content is 30%, and the overrun is 0%.
The freezing point of the syrup portion in the sleet portion 22 is -4 ° C., the solid content is 37%, and the overrun is 0%.
The freezing point of the source portion 3 is −9 ° C., the solid content is 40%, and the overrun is 0%.
The thickness T1 of the bottom hard layer 4 was 5 mm.
The thickness T2 of the tip hard layer 24 was 2 mm, and the length L2 in which the tip hard layer 24 was present was 15 mm in the X direction.
The area of the exposed portion of the sleet portion 22 (the area excluding the front hard layer 24 and the bottom hard layer 4) was 70% of the total area of the outer surface of the frozen dessert main body 21.
The sauce portion 3 is 9% by mass with respect to the total mass of the frozen dessert main body 21 (the total of the sauce portion 3 and the sleet portion 22). By observing the cross section, it was confirmed that the source portion 3 was in contact with the stick 6.
The volume of the flesh of the frozen dessert body 21 was 7% by volume with respect to the total volume excluding the hard layer 24 at the tip and the hard layer 4 at the bottom.

<Comparative example 1>
As a comparative example, a frozen dessert having the shape shown in FIG. 4 (cross-sectional view) was produced by the following method. In the frozen dessert of this example, the length L2 in which the bottom hard layer 4 is not provided and the tip hard layer 24 is present in the X direction is changed in Example 1.
In the example of FIG. 4, the same components as those of the example of FIG. 3 are designated by the same reference numerals, and the description thereof will be omitted.

The filling amount when filling the hard layer composition (1) into the molding die was changed to 33 g. Other than that, the tip hard layer 24 was formed in the same manner as in Example 1, and the flesh-containing sleet composition (1) was filled therein, the sauce was filled, and the stick 6 was inserted. In this state, the whole was sufficiently frozen, and the frozen dessert in which the tip hard layer 24 and the sleet 32 were integrated was taken out from the molding die.
In the obtained frozen dessert, the thickness T2 of the tip hard layer 24 was 2 mm, and the length L2 in which the tip hard layer 24 was present in the X direction was 45 mm.
The area of the exposed portion of the sleet portion 32 (the area excluding the hard layer 24 at the tip portion) was 52% of the total area of the outer surface of the frozen dessert main body 31.
The sauce portion 3 is 8% by mass with respect to the total mass of the frozen dessert main body 31 (the total of the sauce portion 3 and the sleet portion 32). By observing the cross section, it was confirmed that the source portion 3 was in contact with the stick 6.
The volume of the flesh of the frozen dessert body 31 was 4% by volume with respect to the total volume of the frozen dessert body 31 excluding the hard layer 24 at the tip.

<Evaluation method>
As shown in FIG. 4, the frozen desserts obtained in Example 1 and Comparative Example 1 were placed in a refrigerator whose temperature was controlled to 27 ° C. with the grip portion of the stick 6 suspended upward, and the frozen dessert body was placed. The time until the fall was measured.
When the grip portion of the stick is on the upper side, the stick is more likely to come off than when the grip portion is on the lower side. Therefore, the test was conducted with the grip portion of the stick facing upward.
As a result, it was 25 minutes 55 seconds in Example 1 and 19 minutes 03 seconds in Comparative Example, and it was confirmed that the stick was hard to come off by providing the hard layer (bottom hard layer) in the region including the stick insertion position. Was done.

1, 11, 21, 31 Frozen dessert body 2, 12, 22, 32 Sleet part 3 Sauce part 4 Hard layer (bottom hard layer)
5 Solid food 6 Stick 6a Insertion position 1a, 1b, 11a, 11b, 21a, 21b End face 1c, 11c, 21c Side surface 14 Hard layer 24 Hard layer (tip hard layer)

Claims (2)

A sleet portion in which ice fragments , which are crushed ice products, are dispersed in the syrup portion, a sauce portion provided in the sleet portion, and a hard layer provided outside the sleet portion that does not contain the ice fragments. A frozen dessert having a sleet body and a stick inserted into the sleet body.
The sauce portion has fluidity at 15 ° C. and has a freezing point of -13 to -4 ° C.
The freezing point of the syrup portion is -6 to -3 ° C, and is higher than the freezing point of the sauce portion.
The freezing point of the hard layer is -4 ° C or higher, and higher than the freezing point of the syrup portion.
The hard layer is provided at least in a region including the insertion position of the stick of the frozen dessert body.
A frozen dessert characterized in that there is an exposed portion on the outer surface of the frozen dessert body in which the sleet portion is exposed. The frozen dessert according to claim 1, wherein the sauce portion is in contact with the stick.

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