JP6947571B2 - Frozen dessert manufacturing method and frozen dessert - Google Patents

Description

The present invention relates to a method for producing a frozen dessert and a frozen dessert.

Frozen desserts have long been a popular product. Some products have sauces layered on the frozen dessert part, and are attracting a great deal of attention as highly marketable products.

As a method for producing such a frozen dessert, for example, Patent Document 1 states, "After filling a container with a dessert in a lower layer having a viscosity in a specific range at a high temperature and in a liquid state, the dessert is not cooled and is more than the lower layer. A method for producing a dessert with a sauce added, which comprises filling an upper layer sauce having a light specific gravity and having a viscosity in a specific range, and then cooling and gelling. "

Japanese Unexamined Patent Publication No. 2003-102406

However, in such a method for producing a frozen dessert, in the manufacturing process of combining the sauce with a frozen dessert base material such as ice cream, the frozen dessert base material portion is the sauce portion after filling the frozen dessert base material portion and the sauce portion and before freezing and solidifying. It was known that there was a problem of infiltrating into.

Therefore, the main purpose of this technique is to provide a method for producing a frozen dessert that can reduce the infiltration of the frozen dessert base material into the sauce portion.

As a result of diligent studies to solve the above problems, the inventors of the present application focused on the composition and physical properties of the frozen dessert sauce layered on the frozen dessert base material to prevent the frozen dessert base material from penetrating into the sauce part. We succeeded in reducing the amount and completed this technology.

In this technique, first, in a method for producing a frozen dessert composed of a frozen dessert base material and a frozen dessert base material, a frozen dessert base material having the following characteristics (1) and (2) is layered on the top surface of the frozen dessert base material. Provided is a method for producing a frozen dessert, which comprises at least a sauce layering step and a freezing step of freezing the frozen dessert base material on which the frozen dessert sauce is layered by the step.
(1) Contains 2% by mass or more of vegetable oil having a solid fat content (SFC) of 50% or more at 5 ° C.
(2) The viscosity at 5 ° C. is 500 mPa · s or more and 2000 mPa · s or less.
In the production method according to the present technology, the difference in specific gravity between the frozen dessert base material and the frozen dessert sauce can be 0.7 or less.
In addition, the production method according to the present technology may further include a frozen dessert base material manufacturing process for producing a frozen dessert base material through the steps of ice making, ice storage, and sandblasting.

Further, in this technology, frozen dessert base with the following (1) and Ri Do and a frozen dessert for source having the characteristics of (2), even ice confection the ice confection for the source is layered on top of the frozen dessert base provides do.
(1) Contains 2% by mass or more of vegetable oil having a solid fat content (SFC) of 50% or more at 5 ° C.
(2) The viscosity at 5 ° C. is 500 mPa · s or more and 2000 mPa · s or less.
In the frozen dessert according to the present technology, the difference in specific gravity between the frozen dessert base material and the frozen dessert sauce may be 0.7 or less.
Further, in the frozen dessert according to the present technology, the frozen dessert base material may be shaved ice.

According to this technique, it is possible to provide a method for producing a frozen dessert that can reduce the infiltration of the frozen dessert base material into the sauce portion. The effects described here are not necessarily limited, and may be any of the effects described in the present disclosure.

It is a drawing substitute photograph which shows the state (after curing) in which the frozen dessert base material part has infiltrated into the sauce part. It is a schematic cross-sectional view which shows an example of embodiment of the frozen dessert which concerns on this technique. A is a drawing substitute photograph showing a state in which the sauce has not penetrated (40 seconds after filling), and B shows a state in which the sauce has penetrated (40 seconds after filling). It is a drawing substitute photograph.

Hereinafter, suitable embodiments for carrying out the present technology will be described with reference to the drawings. It should be noted that the embodiments described below show an example of typical embodiments of the present technology, and the scope of the present technology is not narrowly interpreted by this.

1. 1. Frozen dessert manufacturing method The manufacturing method according to the present technology is a frozen dessert manufacturing method composed of a frozen dessert base material and a frozen dessert sauce, and includes at least a sauce layering step and a freezing step. Further, in the manufacturing method according to the present technology, it is possible to perform other steps as needed. Hereinafter, each step will be described in detail.

<Source layering process>
The sauce layering step is a step of layering a frozen dessert sauce having the following characteristics (1) and (2) on a frozen dessert base material.
(1) Contains 2% by mass or more of vegetable oil having a solid fat content (SFC) of 50% or more at 5 ° C.
(2) The viscosity at 5 ° C. is 500 mPa · s or more.

FIG. 1 is a drawing substitute photograph showing a state in which the frozen dessert base material portion has penetrated into the sauce portion (after curing). As described above, conventionally, in the manufacturing process of combining a sauce with a frozen dessert base material such as ice cream, the frozen dessert base material portion is used as the sauce as shown in FIG. It was known that a phenomenon of infiltration into the part was observed.

On the other hand, in the manufacturing method according to the present technology, by using the sauce for frozen dessert having the above characteristics, it is possible to reduce the infiltration of the frozen dessert base material into the sauce portion between the sauce layering step and the freezing step. .. Therefore, the frozen dessert produced by the production method according to the present technology has a good appearance.

Further, by using the manufacturing method according to the present technology, it is possible to reduce the infiltration of the frozen dessert base material into the sauce portion between the sauce layering step and the freezing step. Therefore, the frozen dessert base is used before the sauce layering step. It is not necessary to cure the surface of the material by spraying liquid nitrogen. By spraying liquid nitrogen, the fluidity of the frozen dessert base material can be suppressed, so that the frozen dessert base material portion does not penetrate into the sauce portion. However, if there is a liquid nitrogen facility, the facility itself will be cooled, frost will adhere to it, causing hygiene problems, and extra space will be required for the manufacturing facility. Therefore, these problems can be solved by using the manufacturing method according to the present technology.

Furthermore, since it is not necessary to separately fill the frozen dessert base material and the frozen dessert sauce with separate filling machines before and after the freezing process, the number of filling machines is reduced, which leads to a reduction in space and cost. Further, since the lid can be immediately closed with a heat seal or the like before the freezing step, the risk of foreign matter contamination and microbial contamination during the freezing step can be reduced.

In this step, the frozen dessert sauce first has the characteristic that (1) it contains 2% by mass or more of vegetable oils and fats having a solid fat content (SFC) of 50% or more at 5 ° C. The solid fat content refers to a percentage of the solid fat content at a predetermined temperature determined based on the magnitude of the NMR signal of the liquid oil, and in the present technology, the predetermined temperature is set to 5 ° C.

The vegetable fats and oils are not particularly limited as long as the solid fat content at 5 ° C. is 50% or more, but are cocoa butter, monkey fats, corneo fats, kokum fats, shea fats, palm oils by melting point (PMF), palm oils. , Palm kernel oil, rice oil, corn oil, olive oil, pecan oil, sunflower oil, palm oil, soybean oil, sunflower oil, wheat germ oil, niger oil, cottonseed oil, rapeseed oil, or sesame oil was cured and adjusted to melting point. It is preferably at least one selected from the group consisting of fats and oils, more preferably at least one selected from the group consisting of palm oil, palm oil, and cocoa butter, and palm oil and / or palm oil. Especially preferable. By using palm oil and / or coconut oil as vegetable oils and fats, a sauce for frozen desserts having a good flavor can be obtained.

The lower limit of the content of vegetable oils and fats having a solid fat content of 50% or more at 5 ° C. is not particularly limited as long as it is 2% by mass or more. The upper limit of the content of vegetable oil is preferably 15% by mass or less from the viewpoint of flavor.

Further, in this step, the frozen dessert sauce also has the characteristic that (2) the viscosity at 5 ° C. is 500 mPa · s or more.

In the present technology, the method for measuring the viscosity is not particularly limited, but for example, using a B-type viscometer, the rotation speed is 60 rpm, and the rotor No. Measure as 3.

The lower limit of the viscosity is not particularly limited as long as it is 500 mPa · s or more, but it is preferably 700 mPa · s or more.

The upper limit of the viscosity is not particularly limited, but is preferably 2000 mPa · s or less, more preferably 1500 mPa · s or less, and particularly preferably 1200 mPa · s or less. This is because if it is within this range, the sterilization suitability by the plate sterilizer is good.

In this technique, the pH of the frozen dessert sauce is not particularly limited. In addition, sugars, bean pastes, sweeteners, salts, thickeners, emulsifiers, dissolved waters, flavors, pigments, fruit juices, matcha, coffee, etc. are added to the frozen dessert sauce as long as the effects of this technology are not impaired. It may have been.

In this technology, the "frozen dessert base material" includes ice cream, ice milk, lacto ice, sherbet specified by the Ordinance of the Ministry of Milk, etc., and ice confectionery specified in "Standards for Food Additives, etc." For example, ice sorbet, shaved ice, shavings, etc.), frozen yogurt, etc.

Ice cream is a process of milk or foods made from these, in accordance with the Ministry Ordinance on Ingredient Standards for Milk and Milk Products (December 27, 1952, Ministry of Health and Welfare Ordinance No. 52). However, it is a frozen product that is used as the main raw material and contains a milk solid content of 3.0% or more (excluding fermented milk). Ice creams are classified into three types, ice cream, ice milk, and lacto ice, according to the amount of milk solids and milk fat contained.

On the other hand, those with a milk solid content of less than 3.0% are not the ice creams, but are defined as ice creams by the Ministry of Health and Welfare notification "Standards for Foods, Additives, etc." based on the Food Sanitation Law.

Frozen yogurt is classified as "fermented milk" by type according to the ministry ordinance on the component standards of milk and dairy products, and "milk or milk containing non-fat milk solids equal to or higher than this is fermented with lactic acid bacteria or yeast. , Paste-like or liquid, or frozen products. " The ingredient standard is defined as "non-fat milk solid content of 8.0% or more, number of lactic acid bacteria or yeast number of 10 million / ml or more".

Among these, ice creams, sherbet, and frozen desserts are preferable, and frozen desserts are particularly preferable, among these, as the base material for frozen desserts. Further, as the ice cream, shaved ice and sleet are particularly preferable. In the production method according to the present technology, by using a sauce for frozen desserts having the above characteristics, even if a frozen dessert having a high water content such as ice cream is used as the base material for frozen desserts, between the sauce layering step and the freezing step. In addition, it is possible to reduce the infiltration of the frozen dessert base material into the sauce part.

In the present technology, the difference in specific gravity between the frozen dessert base material and the frozen dessert sauce is not particularly limited, but is preferably 0.7 or less, and more preferably 0.5 or less. If the specific gravity difference is 0.7 or less, the problem of infiltration of the frozen dessert base material into the sauce portion between the sauce layering step and the freezing step is less likely to occur. Therefore, the manufacturing method according to this technique is extremely difficult. It is effective for. In particular, when the frozen dessert base material is sleet (ice confectionery), the difference in specific gravity is 0.5 or less, so that the infiltration of the frozen dessert base material into the sauce portion can be effectively suppressed.

In the present technology, other foods may be added to the chilled confectionery base material, and other foods include, for example, float, chocolate, fruit sauce, matcha sauce, caramel, cookie, candy, monaca, wafer, and castella. , Macaroons, crunches, rice cakes, candy, or combinations thereof. The floats mentioned above include, for example, ice creams, ice milks, lacto ice creams, sherbets specified by the Ordinance of the Ministry of Milk, etc., ice creams specified in "Standards for Food Additives, etc.", frozen yogurt, etc. Consists of.

In the present technology, when adding other foods to the frozen dessert base material, a float is preferable among these. Among the floats, ice creams and sherbets are particularly preferable.

In this step, the method of layering the frozen dessert sauce on the frozen dessert base material is not particularly limited. For example, when the form of the frozen dessert to be produced is a cup type, the frozen dessert sauce is transferred from the tank to the pump and then from the pump. The frozen dessert sauce is quantitatively sent to the nozzle, and the sauce is filled so as to cover the top surface of the frozen dessert base material (if a float is added to the frozen dessert base material, the surrounding area). The filling temperature of the sauce at this time is not particularly limited, but is usually 10 ° C. or lower, preferably 5 ° C. or lower.

The form of the frozen dessert produced by the production method according to the present technology is preferably a cup type or a stick type (bar type), and a cup type is particularly preferable. Cup-type frozen desserts are prone to seepage into the sauce portion by the frozen dessert base material portion between the sauce layering step and the freezing step, which causes a poor appearance. Further, for stick-type frozen desserts, especially when the frozen dessert base material and the frozen dessert sauce are filled in the mold together, or when the filling temperature of the frozen dessert sauce cannot be set low, the frozen dessert base material portion is used to fill the sauce portion. Infiltration is likely to occur. Therefore, when the form of the frozen dessert to be produced is as described above, the production method according to the present technology is very effective.

In the case of the cup type form, the form of the frozen dessert according to the present technology is particularly preferably a form in which the frozen dessert sauce is placed on the top surface of the frozen dessert base material. This is because, in the case of such a form, the above-mentioned problem of poor appearance is particularly likely to occur, and the manufacturing method according to the present technology is very effective.

<Freezing process>
The freezing step is a step of freezing the frozen dessert base material on which the frozen dessert sauce is layered by the step.

The freezing method is not particularly limited, but for example, it is left for 30 minutes in a hardening tunnel at −25 ° C. or lower.

By producing the frozen dessert by the production method according to the present technology, as shown in the following examples, infiltration of the frozen dessert base material into the sauce portion is observed for 40 seconds or more between the sauce layering step and the freezing step. I can't. Therefore, if the process shifts from the sauce layering process to the freezing process in less than 40 seconds, the finished product (frozen dessert) after freezing is cured without seeping into the sauce part by the frozen dessert base material. And the appearance is very good.

<Other processes>
In the manufacturing method according to the present technology, other steps can be performed as needed. Hereinafter, other steps will be described in detail.

[Source manufacturing process]
In the manufacturing method according to the present technology, it is possible to carry out a sauce manufacturing step for manufacturing a sauce for cold confectionery before the sauce layering step.

The method for producing the sauce for frozen desserts is not particularly limited, but for example, each raw material is mixed and dissolved to prepare a raw material mixed solution, and the prepared raw material mixed solution is filtered. Then, it is homogenized at 70 ° C. or higher at a homogeneous pressure with a total pressure of 15 MPa as a standard. Next, the homogenized raw material mixture is sterilized at 90 ° C. for 30 seconds in a plate sterilizer, and after sterilization, it is cooled to 10 ° C. or lower.

In the production of the frozen dessert sauce of the present invention, when the viscosity of the raw material mixture at 5 ° C. is 2000 mPa · s or less, sterilization by a plate sterilizer is possible. By using the plate sterilizer, it is possible to provide a source having a small heat history, and since continuous processing is possible, the processing capacity and work efficiency are improved.

[Frozen dessert base material manufacturing process]
In the manufacturing method according to the present technology, it is possible to carry out the frozen dessert base material manufacturing process for manufacturing the frozen dessert base material before the sauce layering step.

The method for producing the frozen dessert base material is not particularly limited. For example, when the frozen dessert base material is shaved ice or sleet, the frozen dessert base material is produced through the steps of ice making, ice storage, and crushing. Further, a separately produced syrup or the like may be added to the frozen dessert base material.

[Frozen dessert base material filling process]
In the manufacturing method according to the present technology, it is possible to perform a frozen dessert base material filling step for filling the frozen dessert base material after the base material manufacturing step and before the sauce layering step.

The method for filling the frozen dessert base material is not particularly limited. For example, when the frozen dessert to be produced is a cup type, a hopper filling machine is used to fill the cup with a specified amount of the frozen dessert base material.

[Other food filling processes]
In the manufacturing method according to the present technology, when other foods are added to the frozen dessert base material, another food filling step of filling the other foods is performed after the frozen dessert base material filling step and before the sauce layering step. It is possible.

The filling method of other foods is not particularly limited. For example, when a float is used as another food, a specified amount of float is inserted into and filled into the frozen dessert base material so as to have an arbitrary size.

[Heat sealing process]
In the manufacturing method according to the present technology, when the frozen dessert to be produced is a cup type, the frozen dessert base material, the frozen dessert sauce, and in some cases other foods are filled after the sauce layering step and before the freezing step. A heat-sealing process can be performed in which a lid is placed on the cup and heat-sealed. By performing this step before the freezing step, it is possible to prevent foreign matter contamination, microbial contamination, etc. in the frozen dessert produced.

2. Frozen dessert The present technology also provides a frozen dessert composed of a frozen dessert base material and a sauce for frozen dessert having the following characteristics (1) and (2).
(1) Contains 2% by mass or more of vegetable oil having a solid fat content (SFC) of 50% or more at 5 ° C.
(2) The viscosity at 5 ° C. is 500 mPa · s or more.

Since the "frozen dessert base material" and the above-mentioned characteristics (1) and (2) are the same as those described above, the description thereof is omitted here.

The form of the frozen dessert according to the present technology is the same as that described above, but a more detailed embodiment will be described here.

FIG. 2 is a schematic cross-sectional view showing an example of an embodiment of a frozen dessert according to the present technology. When a float is added as another food in the frozen dessert according to the present technology, the form of the frozen dessert according to the present technology is, for example, as shown in FIG. 2, the float is filled in the center of the frozen dessert base material and around it. A form filled with a frozen dessert sauce can be adopted.

Hereinafter, the present technology will be described in more detail based on Examples. It should be noted that the examples described below show an example of typical examples of the present technology, and the scope of the present technology is not narrowly interpreted by this.

<< Manufacturing example >>
[Source manufacturing process]
Palm oil, palm oil, defatted milk powder, monosaccharides, disaccharides, water candy (solid content 65%), matcha, salt, pectin, emulsifier, and dissolved water are mixed and dissolved at 65 to 72 ° C to remove them. After filtering with iron, the liquid was stored at 65 to 72 ° C. for 30 minutes to 1.5 hours to prepare a raw material mixture. Then, a fragrance was added to the raw material mixture, iron was removed, and the mixture was filtered, and then homogenized under the conditions of a total pressure of 15 MPa and 70 ° C. or higher. Next, the homogenized raw material mixture was sterilized in a plate sterilizer at 90 ° C. for 30 seconds as a standard, and then cooled to 10 ° C. or lower. Then, it was aged under the conditions of 10 ° C. or lower and 5 hours or more to produce a matcha sauce (sauce for frozen desserts).

[Frozen dessert base material manufacturing process]
The raw material water was filtered and frozen, and ice was produced with an ice maker. Then, the ice was stored in an ice storage having an internal temperature of −10 to −12 ° C. Then, ice was crushed with a drum-type crusher, mixed with a separately produced syrup to remove iron, and then frozen to an overrun value of 35% to produce sleet (frozen dessert base material).

[Frozen dessert base material filling process]
The resin cup was filled with a specified amount of sleet (frozen dessert base material) using a hopper filling machine. The standard filling temperature for sleet was -4.2 to -4.8 ° C.

[Other food filling processes]
Vanilla floats (ice creams; other foods) were inserted and filled so that the top surface was φ45 mm per cup. The standard temperature of the vanilla float was −4.5 to −5.5 ° C., and the overrun value was 105%.

<Sauce filling process>
Matcha sauce (frozen dessert sauce) was transferred from the tank to the mono pump and quantitatively sent from the mono pump to the nozzle. Then, about 30 g of sauce was filled so as to cover the circumference of the vanilla float. The filling temperature of the sauce was 10 ° C. or lower (preferably 5 ° C. or lower).

[Heat sealing process]
A paper lid was placed on a resin cup filled with sleet, vanilla float, and matcha sauce and heat-sealed.

<Freezing process>
After heat sealing, the frozen dessert was cured in a curing tunnel at −25 ° C. or lower for 30 minutes to obtain a frozen dessert in the form shown in FIG. 2 (paper lid is omitted in FIG. 2).

<< Test Example 1 >>
Sauce samples for frozen desserts were produced with various compositions, and the degree of penetration of the frozen dessert base material into the sauce portion after the sauce layering step and the freezing step, the viscosity of the frozen dessert sauce, and the like were evaluated.

<Test method>
[Degree of penetration into the source]
The cup is filled with a frozen dessert base material (shaved ice) and floats (ice creams), and each frozen dessert sauce (about 30 g) sample having the composition shown in Table 1 below is sampled around the float (Examples 1 and 2 and Comparative Example 1). ~ 4) was filled to complete the sauce layering step, and the degree of infiltration into the sauce part by the frozen dessert base material part was evaluated before moving to the freezing step. In addition, A of FIG. 3 is a drawing substitute photograph which shows the state which did not infiltrate into a source part (40 seconds after filling), and B of FIG. 3 is a state which has infiltrated into a source part (after filling). , 40 seconds have passed) is a drawing substitute photograph. In Test Example 1, when the state shown in B of FIG. 3 was reached, it was determined that the frozen dessert base material had infiltrated the sauce.

In Table 1 below, the method for evaluating the degree of infiltration into the source portion was as follows.
◯: No infiltration into the sauce part by the frozen dessert base material part was observed for 40 seconds or more.
X: Infiltration into the sauce portion by the frozen dessert base material portion is observed in less than 40 seconds.

[viscosity]
Further, the viscosity of each sauce sample for cold confectionery having the composition shown in Table 1 below after sterilization was measured using a B-type viscometer (product name: RB-80L, manufactured by Toki Sangyo Co., Ltd.), and the measurement condition was the measurement temperature. The measurement was carried out at 5 ° C. and a rotation speed of 60 rpm.

<Test results>
The test results are also shown in Table 1 above. In Table 1 above, the unit is "mass%" in all cases where the unit is not described.

<Discussion>
Comparing Examples 1 and 2 with Comparative Examples 1 to 4, (1) a vegetable oil having a solid fat content (SFC) of 50% or more at 5 ° C. is contained in an amount of 2% by mass or more, and (2) at 5 ° C. By using the frozen dessert sauces of Examples 1 and 2 having the property of having a viscosity of 500 mPa · s or more, the frozen dessert base material portion was applied to the sauce portion between the sauce layering step and the freezing step. It was found that infiltration can be reduced.

Further, Comparative Example 2 uses salad oil (soybean oil, rapeseed oil) which is a vegetable oil having a melting point of about −7 ° C., and since these are liquids at 5 ° C., the solid fat content at 5 ° C. is low. In less than 40 seconds, the phenomenon that the frozen dessert base material penetrated into the sauce part occurred. On the other hand, the vegetable oils and fats used in Examples 1 and 2 had a higher melting point than the salad oil and had a solid fat content of 50% or more at 5 ° C., so that this phenomenon did not occur.

Furthermore, the inventors of the present application separately confirmed the particle size distribution of Example 1 and Comparative Examples 3 and 4 due to the difference in content when the same vegetable oil (palm oil, coconut oil) was used. As a result of the confirmation, it was found that the width of the fat particle size was widened by containing 2% by mass or more of the vegetable oil and fat, and the particle size was widely present from the small particle size to the large particle size. After that, it was presumed that the infiltration of the frozen dessert base material into the sauce part could be reduced before the freezing process.

In each of the produced frozen dessert sauce samples, a thick texture was obtained and the texture was good, but the flavor evaluation was carried out using palm oil and coconut oil as vegetable oils and fats. Example 1 was the best.

<< Test Example 2 >>
Source samples for frozen desserts (Examples 3 to 5 and Comparative Examples 5 to 7) were produced by changing the content of vegetable oils (palm oil, palm oil) having a solid fat content of 50% or more at 5 ° C., and the sauce layer was used. After the step and before the freezing step, the degree of penetration of the frozen dessert base material into the sauce portion, the viscosity of the sauce sample for frozen dessert, and the like were further evaluated.

<Test method>
This test was carried out by the same method as in Test Example 1.

<Test results>
The test results are also shown in Table 2 above. In Table 2 above, the unit is "mass%" for all the units for which the unit is not described.

<Discussion>
Comparing Examples 3 to 5 with Comparative Examples 5 to 7, again, (1) a vegetable oil having a solid fat content (SFC) of 50% or more at 5 ° C. is contained in an amount of 2% by mass or more, and (2) 5 By using the sauce samples for frozen desserts of Examples 3 to 5 having the characteristic that the viscosity at ° C. is 500 mPa · s or more, the sauce by the frozen dessert base material portion is used between the source layering step and the freezing step. It was found that the penetration into the part could be reduced.

In each of the produced sauce samples for frozen desserts, a thick texture was obtained and the texture was good, but the flavor evaluation was particularly good in Examples 3 and 4.

1: Frozen dessert sauce 2: Frozen dessert base material 3: Other foods

Claims (6)

A method for producing frozen desserts, which consists of a frozen dessert base material and a sauce for frozen desserts.
A sauce layering step of layering a frozen dessert sauce having the following characteristics (1) and (2) on the top surface of a frozen dessert base material,
A method for producing a frozen dessert, which comprises at least a freezing step of freezing the frozen dessert base material on which the frozen dessert sauce is layered by the step.
(1) Contains 2% by mass or more of vegetable oil having a solid fat content (SFC) of 50% or more at 5 ° C.
(2) The viscosity at 5 ° C. is 500 mPa · s or more and 2000 mPa · s or less. The method for producing a frozen dessert according to claim 1, wherein the difference in specific gravity between the frozen dessert base material and the frozen dessert sauce is 0.7 or less. The method for producing a frozen dessert according to claim 1 or 2, further comprising a frozen dessert base material manufacturing process for producing a frozen dessert base material through the steps of ice making, ice storage, and sandblasting. Frozen desserts substrate and following (1) and Ri Do and a frozen dessert for source having the characteristics of (2), frozen dessert, wherein the frozen dessert for the source is layered on top of the frozen dessert base:
(1) Contains 2% by mass or more of vegetable oil having a solid fat content (SFC) of 50% or more at 5 ° C.
(2) The viscosity at 5 ° C. is 500 mPa · s or more and 2000 mPa · s or less. The frozen dessert according to claim 4, wherein the difference in specific gravity between the frozen dessert base material and the frozen dessert sauce is 0.7 or less. The frozen dessert according to claim 4 or 5, wherein the frozen dessert base material is shaved ice.

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