JP7150581B2 - Frozen dessert and method for producing frozen dessert - Google Patents

Description

The present technology relates to frozen desserts and methods for producing frozen desserts. More specifically, the present invention relates to a frozen dessert containing one or more ingredients and a method for producing the same.

Frozen desserts have long been one of the most popular products. There are various variations of frozen desserts, such as those containing solid ingredients such as adzuki beans and nuts, and those to which fruit sauce or chocolate sauce is added. For example, Patent Literature 1 discloses a frozen dessert in which a frozen dessert sauce-type mochi-like material is placed on a frozen dessert base or the like.

JP 2017-118875 A

Here, frozen desserts containing one or more ingredients are required to be eaten at an optimum ratio between the base frozen dessert base material and the ingredients. For this purpose, it is necessary that the material exists in the frozen dessert base material in a uniform state.

Therefore, the main object of the present technology is to provide a frozen dessert in which the frozen dessert base material and the material are uniformly mixed.

As a result of intensive studies aimed at solving the above-mentioned problems, the inventor of the present application discovered that the frozen dessert base material and the material can be uniformly mixed by paying attention to the viscosity of the raw material mix of the frozen dessert base material and the freezing point of the material. and completed this technology.

That is, in the present technology, first, a frozen dessert containing material (A) in a frozen dessert base material having the following characteristics (1) to (3) is provided.
(1) The raw material mix of the frozen dessert base material has a viscosity of 50 mPa s or more at 5 ° C. (2) Material (A) has fluidity at the freezing point of the frozen dessert base material (3) Freezing of material (A) is higher than −19° C. In this technology, the relationship between the viscosity (Vm) of the raw material mix of the frozen dessert base at 5° C. and the freezing point (Tf) of the material (A) contained in the frozen dessert base is represented by the following formula (1).

In the present technology, the frozen dessert base material may contain solid ingredients.
Further, in the present technology, the material (A) is one or a plurality of materials selected from the group consisting of sauce, jam, confiture, puree, preserve, chocolate, raw chocolate, caramel, condensed milk, and preparation. good too.
Furthermore, in the present technology, the freezing point of the material (A) may be −5° C. or lower.
Additionally, in the present technology, the frozen dessert may be a frozen dessert with a stick. In this case, the material (A) may be enclosed in a columnar shape in the long side direction of the frozen dessert with a stick.
Further, in the present technology, 5 to 25 ml of the material (A) may be contained in 100 ml of frozen dessert.
Furthermore, in the present technology, the solid ingredients are one or more selected from the group consisting of beans, nuts, baked confectionery, sugar confectionery, chocolate confectionery, rice confectionery, fruits, and vegetables. It may be an ingredient.
In addition, in the present technology, the content of the solid ingredients may be 1 to 30% by mass.
Further, in the present technology, the solid ingredients may have a diameter of 1 to 20 mm.
Furthermore, the raw material mix may contain a stabilizer. In this case, the stabilizer may be one or more selected from the group consisting of agar, polysaccharide thickener, konjac powder, gelatin, modified starch, cellulose, and cellulose derivatives. Further, in this case, the content of the stabilizer may be 0.1 to 0.5% by mass.

In addition, in the present technology, the frozen dessert base material preparation step of freezing the raw material mix to prepare the frozen dessert base material, the filling step of filling the frozen dessert base material into the mold, and the frozen dessert base material having fluidity at the freezing point and an injection step of injecting a material (A) having a freezing point higher than -19°C into the frozen dessert base material.
The present technology may have an ingredient mixing step of mixing solid ingredients into the frozen dessert base material after preparing the frozen dessert base material.
Further, in the present technology, the temperature of the frozen dessert base material in the filling step may be in a temperature range of −0.1° C. to −1.5° C. of the freezing point of the frozen dessert base material.
Furthermore, in the present technology, the injection step may be a step of injecting the material (A) into the mold from below to above in a columnar shape.

According to the present technology, it is possible to provide a frozen dessert in which the frozen dessert base material and the material are uniformly mixed. Note that the effects described here are not necessarily limited, and may be any of the effects described in the present disclosure.

It is a schematic cross-sectional view that schematically shows an example of an embodiment of the frozen dessert of the present technology. It is a flow figure showing an example of a manufacturing method of frozen dessert of this art.

A preferred embodiment for implementing the present technology will be described below. It should be noted that the embodiments described below are examples of representative embodiments of the present technology, and the scope of the present technology should not be construed narrowly.

1. Frozen Dessert The frozen dessert of the present technology has the following characteristics (1) to (3) and contains the material (A) in the frozen dessert base material.
(1) The raw material mix of the frozen dessert base material has a viscosity of 50 mPa s or more at 5 ° C. (2) Material (A) has fluidity at the freezing point of the frozen dessert base material (3) Freezing of material (A) point is higher than -19°C

In addition, in the frozen dessert of the present technology, in other words, the relationship between the viscosity (Vm) of the raw material mix of the frozen dessert base at 5 ° C. and the freezing point (Tf) of the material (A) contained in the frozen dessert base is It is characterized by being represented by the following formula (1).

As described above, conventionally, frozen desserts containing one or more ingredients have been required to be eaten at an optimal ratio between the base frozen dessert base material and the ingredients. For that purpose, one or more materials must be present in the frozen dessert base in a uniform state. This is particularly important for frozen desserts that do not require a spoon to be eaten (eg, ice bars with sticks, etc.).

However, in frozen desserts such as ice bars with sticks, it is not necessarily easy to uniformly pour a material that is fluid at room temperature into the frozen dessert base. Furthermore, when solid ingredients are included in the frozen dessert base, it is particularly difficult to include the solid ingredients and materials having fluidity at room temperature in a well-balanced manner.

On the other hand, in this technology, as a result of intensive studies to provide a frozen dessert in which the frozen dessert base material and the material are uniformly mixed, the viscosity of the raw material mix of the frozen dessert base material and the freezing point of the material It has been found that by adjusting the concentration within the specific range, a frozen dessert can be obtained in which the base of the frozen dessert and the material contained therein are uniformly present. As a result, in the frozen dessert of the present technology, one or a plurality of ingredients are not concentrated in a part of the base frozen dessert base material, and can be eaten at an optimum ratio.

The frozen dessert of the present technology contains at least the material (A) in the frozen dessert base material, and preferably also contains solid ingredients. The form of the frozen dessert of the present technology is not particularly limited, but it can be a frozen dessert with a stick, and preferably includes the material (A). With this technology, even if the frozen dessert is in the form of a frozen dessert with a stick, the frozen dessert base material and one or a plurality of materials are uniformly present, and there is no bias between them when eating, and it is eaten at an optimum ratio. can do.

When the frozen dessert of the present technology is a stick-attached frozen dessert, it is preferable that the material (A) is enclosed in a columnar shape in the long side direction of the frozen dessert body, as shown in FIG. 1 . That is, when the portion of the frozen dessert body to which the stick is attached is positioned downward, the material (A) is preferably enclosed in a columnar shape along the direction from the bottom to the top.

In addition, as shown in FIG. 1, the frozen dessert of the present technology preferably contains solid ingredients approximately uniformly in the frozen dessert base material.

(1) Frozen dessert base material The frozen dessert base material of the present technology is not particularly limited as long as it can be obtained by freezing a raw material mix obtained by mixing raw materials for frozen dessert. "Frozen dessert base materials" as used in this technology include ice creams, ice milks, lacto ices, sherbets, and frozen desserts ( For example, popsicles, shaved ice, sleet, etc.), frozen yogurt, and the like.

According to the Ministerial Ordinance Concerning Ingredient Standards for Milk and Dairy Products (December 27, 1951 Ministry of Health and Welfare Ordinance No. 52), ice creams are processed milk or foods made from these ingredients. fermented milk (excluding fermented milk) that contains 3.0% or more milk solids. Ice creams are classified into three categories, ice cream, ice milk, and lacto ice, depending on the amount of milk solids and milk fat contained.

On the other hand, those with a milk solids content of less than 3.0% are not classified as ice creams, but are defined as frozen desserts according to the Ministry of Health and Welfare Notification "Standards for Foods, Additives, etc." based on the Food Sanitation Law.

Frozen yogurt is categorized as "fermented milk" by type according to the ministerial ordinance on ingredient standards for milk and dairy products. , pasty or liquid, or frozen.” The ingredient standard is defined as "8.0% or more non-fat milk solids content, 10 million/ml or more lactic acid bacteria or yeast count".

In the present technology, among these, ice creams, sherbets, and frozen desserts are preferable as the frozen dessert base material, and ice creams are particularly preferable.

In the present technology, the freezing point of the frozen dessert base is preferably -1.0 to -5.0°C, more preferably -2.0 to -4.0°C. This makes it possible to provide a frozen dessert in which the frozen dessert base material and the ingredients are uniformly mixed.

In addition, the frozen dessert base material preferably has an overrun of 80% or less, more preferably 60% or less.

(2) Raw materials for frozen desserts Examples of the raw materials for frozen desserts include dairy products, vegetable oils and fats, sugars (sucrose, isomerized sugar, lactose, maltose, glucose, fructose, invert sugar, starch syrup, powdered starch syrup, fructose-glucose liquid sugar, reduced malt starch syrup, honey, sugars such as trehalose, palatinose, and D-xylose, sugar alcohols such as xylitol, sorbitol, maltitol, and erythritol), raw materials for taste (cocoa, chocolate, coffee, fruit juice, alcoholic beverages, etc.), Seasonings (salt, etc.), fragrances, pigments, stabilizers, emulsifiers, antioxidants and the like can be mentioned. In the present technology, one or a combination of two or more of these ingredients can be used as the raw material for frozen desserts.

(3) Raw material mix In the present technology, the raw material mix obtained by mixing the frozen dessert raw materials preferably has a viscosity at 5°C of 50 mPa s or more, preferably 90 mPa s or more, and 150 mPa. ·s or more, and more preferably 200 mPa·s or more. This makes it possible to provide a frozen dessert in which the frozen dessert base material and the ingredients are uniformly mixed.

(4) Stabilizer In the present technology, the raw material mix preferably contains a stabilizer. Examples of the stabilizer include agar, polysaccharide thickener, konjac powder, gelatin, modified starch, cellulose, and cellulose derivatives. In the present technology, these stabilizers can be used singly or in combination of two or more.

Further, in the present technology, the content of the stabilizer is preferably 0.1 to 0.5% by mass.

In addition, the raw material mix may contain other materials in addition to the stabilizer as long as the effects of the present technology are not impaired. For example, sugars, vegetable juices, thickeners, pH adjusters, eggs, vegetable oils and fats, emulsifiers, milk, dairy products, coloring agents (for example, pigments), sweeteners, flavors, acidulants, flavoring ingredients, etc. are added. may be

(5) Material (A)
The material (A) of the present technology is preferably a material having fluidity at the freezing point of the frozen dessert base material. That is, it can be said that the freezing point of the material (A) is lower than the freezing point of the frozen dessert base material. Therefore, the material (A) is liquid at the freezing point of the frozen dessert base material. This makes it possible to provide a frozen dessert in which the frozen dessert base material and the ingredients are uniformly mixed.

In the present technology, the freezing point of the material (A) is preferably −5° C. or lower. The freezing point of the material (A) is preferably higher than -19°C, more preferably -15°C or higher, and even more preferably -10.6°C or higher. This makes it possible to provide a frozen dessert in which the frozen dessert base material and the ingredients are uniformly mixed.

Further, in the present technology, the relationship between the viscosity (Vm) of the raw material mix of the frozen dessert base material at 5° C. and the freezing point (Tf) of the material (A) contained in the frozen dessert base material is expressed by the above formula (1) is preferably represented by This makes it possible to provide a frozen dessert in which the frozen dessert base material and the ingredients are uniformly mixed.

Examples of the material (A) include sauces, jams, confitures, purees, preserves, coaching chocolates, and preparations. Emulsions containing oils and fats such as fresh chocolate, caramel, and condensed milk can also be used. In the present technology, one or a combination of two or more of these materials can be used as the material (A). Further, in the present technology, the material (A) may contain pulp or the like.

The material (A) is preferably contained in an amount of 5 to 25 ml per 100 ml of frozen dessert. As a result, the frozen dessert base material and the material can be eaten at a more appropriate ratio.

(6) Solid Ingredients The frozen dessert base material of the present technology can further contain solid ingredients. This makes it possible to provide new flavors, textures, and the like. In this technology, by adjusting the viscosity of the raw material mix of the frozen dessert base material and the freezing point of the material (A) within the above-mentioned specific range, even if the frozen dessert base material contains solid ingredients, As shown in the examples, it is possible to provide a frozen dessert in which the solid ingredients and material (A) are uniformly present in the frozen dessert base.

Examples of the solid ingredients include beans including red beans, black beans, and chickpeas; nuts such as peanuts, almonds, pistachios, and hazelnuts; Baked confectioneries including corn flakes and other baked confectioneries made mainly from corn; Examples include chocolate confectionery containing cacao bean processed products such as raw chocolate; fruits including dried fruits such as rum raisins and cut fruits; vegetables including root vegetables such as sweet potatoes. In the present technology, these solid ingredients can be used singly or in combination of two or more.

The content of solid ingredients in the frozen dessert base is preferably 1 to 30% by mass, more preferably 5 to 25% by mass, and even more preferably 10 to 20% by mass. This makes it possible to provide a frozen dessert in which the frozen dessert base material, the solid ingredients and the material (A) are uniformly mixed.

The size of the solid ingredient is not particularly limited as long as it can be contained in the frozen dessert base material, but the diameter is preferably about 1 to 20 mm, more preferably about 3 to 15 mm. This makes it possible to provide a frozen dessert in which the frozen dessert base material, the solid ingredients and the material (A) are uniformly mixed.

(7) Freezing Point and Viscosity In the present technology, the freezing point and viscosity can be values measured by the following methods, for example.

<Method for measuring freezing point>
When the temperature of the frozen dessert raw mix or sauce is measured over time while the liquid raw mix or sauce is cooled to an ambient temperature of −25° C., an exothermic reaction occurs in the reaction where the liquid turns into a solid. As the liquid cools down, it reaches a point (the freezing point) at which the temperature once stops dropping. In this technology, while measuring the temperature change over time using equipment such as T&D Corporation (model number: RTR-502, manufactured by T&D Corporation), when the raw material mix is cooled, the temperature does not drop at the point (freezing point) Temperature was measured as freezing point.

<Method for measuring viscosity>
With a B-type viscometer (product name: VISCOMETER RB-80L, manufactured by Toki Sangyo Co., Ltd.), rotor No. 11, 12 were used.

2. Frozen Dessert Manufacturing Method A frozen dessert manufacturing method of the present technology includes at least a frozen dessert base preparation step S1, a filling step S2, and an injection step S3. In the frozen dessert manufacturing method of the present technology, frozen desserts in which the frozen dessert base material and the ingredients are uniformly mixed can be manufactured through these steps.

The present technology may include other steps such as an ingredient mixing step S4, a raw material mix preparing step S5, a material (A) preparing step S6, and a gripping rod inserting step S7 as necessary. Each step will be described in detail below.

(1) Frozen dessert base preparation step S1
In this step, a frozen dessert base material is prepared by freezing the raw material mix. For example, when ice cream is used as the frozen dessert base material, various raw materials for frozen dessert are mixed, heat sterilized to prepare a raw material mix, and then air is mixed in an ice cream freezer to achieve the desired overrun. A frozen dessert base material (ice creams) can be prepared by freezing while cooling.

(2) Filling step S2
In this step, the frozen dessert base material is filled into a mold. For example, it can be carried out by filling a frozen dessert base material after freezing into a mold. The shape of the mold in the filling step is not particularly limited, and can be, for example, a substantially rectangular parallelepiped shape.

In the present technology, the temperature of the frozen dessert base material in the filling step is preferably in the temperature range of −0.1° C. to −1.5° C. of the freezing point of the frozen dessert base material. This makes it possible to provide a frozen dessert in which the frozen dessert base material and the ingredients are uniformly mixed.

(3) Injection step S3
In this step, the material (A), which has fluidity at the freezing point of the frozen dessert base material and has a freezing point higher than -19°C, is injected into the frozen dessert base material. For example, it can be carried out by inserting several injection nozzles into the mold to a desired depth and feeding the material (A) with a piston while withdrawing the nozzles from the mold.

In this step, in particular, the material (A) can be injected into the mold from below to above in a columnar shape. At this time, it is preferable to fill the material (A) so as to be included inside the frozen dessert base material.

(4) Ingredients mixing step S4
In this step, after the frozen dessert base material is prepared, solid ingredients are mixed into the frozen dessert base material. For example, it can be carried out by adding solid ingredients at a desired ratio to the frozen dessert base discharged from the freezer and mixing them. This step is not an essential step and can be performed as necessary.

(5) Raw material mix preparation step S5
In this step, raw material mix is prepared by mixing raw materials for frozen desserts. For example, various raw materials for frozen desserts are mixed, stirred, homogenized, and then sterilized by heating to prepare a raw material mix. This step is not an essential step and can be performed as necessary.

(6) Material (A) preparation step S6
In this step, a material (A) is prepared. For example, a material (A) having a desired freezing point is prepared by adding liquid sugar to a commercially available sauce or the like to adjust the sugar content. This step is not an essential step and can be performed as necessary.

(7) Grip rod insertion step S7
In this step, a gripping rod (stick) for gripping the frozen dessert is inserted into the frozen dessert. This step is not an essential step, and if the frozen dessert of the present technology is not a stick-attached frozen dessert, it is not necessary to perform this step.

Hereinafter, the present technology will be described in further detail based on examples. It should be noted that the embodiments described below are examples of representative embodiments of the present technology, and the scope of the present technology should not be interpreted narrowly.

[1] Preparation of ingredients containing frozen desserts containing sauces For each of Examples 1 to 6, 8 to 9 and 11 to 12 and Comparative Examples 7, 10 and 13 shown in Table 1 below, the sauce was prepared by the following steps. A frozen dessert containing ingredients was prepared.

(1) Preparation of frozen dessert base material All raw materials shown in Table 1 below are mixed, stirred, homogenized, and then sterilized by heating at 90 ° C. for 37 seconds to prepare 9 types of ice cream with different viscosities and freezing points. A raw mix was prepared. Next, the resulting raw material mix was frozen in an ice cream freezer to prepare a frozen dessert base with an overrun of 0% and a temperature of -4.0°C. In this example, a total of 13 types of frozen desserts were prepared by combining these raw material mixes with sauces with different freezing points described later (Examples 1 to 6, 8 to 9 and 11 to 12, and comparative Examples 7, 10 and 13).

(2) Mixing ingredients The frozen dessert base obtained in (1) above is discharged from the freezer, and adzuki beans (manufactured by Hojo Co., Ltd., product name “Small Natto T5” are added to 85% by mass of the frozen dessert base. ”) was added and mixed well to obtain a frozen dessert base material containing the ingredients. The temperature of the frozen dessert base containing the ingredients was about -3.7°C.

(3) Filling with sauce The frozen dessert base material containing the ingredients thus obtained is immersed in brine at -35°C and molded into a mold (approximately rectangular parallelepiped shape with an inner diameter of 122 mm in height x 48 mm in width x 22 mm in depth). The mold was filled until the height to the top surface of the mold reached about 52 mm (filling capacity: about 64 ml).

Within 2 minutes after the filling of the frozen dessert base material containing the ingredients was completed, two nozzles with a discharge hole diameter of 7 mm for injecting the sauce were placed into the frozen dessert base material containing the ingredients filled in the mold to a depth of about 90 mm in the mold. The pulp-containing strawberry sauce was fed and injected by a piston while the nozzle was pulled out from the mold. Through this process, the sauce was filled into the inside of the frozen dessert base material containing ingredients in a columnar shape approximately parallel to the long side of the mold and having a height of about 75 mm. The filled sauce volume was about 5.5 ml per nozzle.

As the pulp-containing strawberry sauce, Taiyo Kagaku Co., Ltd. Strawberry Sauce SEC-5 (trade name, sugar content (Brix) 40%) and fructose-glucose liquid sugar are added to the source to increase the sugar content to 50% or A total of three types of sauces, each adjusted to 60%, were used. By changing the sugar content of the sauce, the freezing points of the three sauces are also different, and the freezing points are -6.7°C (Brix 40%), -10.6°C (Brix 50%), and -19°C. (Brix 60%). Examples 1-6, 8-9 and 11-12, and Comparative Examples 7, 10 and 13 used sauces having freezing points as described in Tables 2 and 3 below.

Then, after the nozzle was completely pulled out from the mold, a stick was inserted into the frozen dessert base before it was completely solidified, and about 8 ml of the raw material mix prepared in (1) above was poured into the mold.

Room-temperature water was sprinkled on the outer surface of the mold, and the contents were removed from the mold to obtain a stick-attached frozen dessert containing sauce-containing ingredients.

Results of measuring the viscosity and freezing point of the raw material mix at 5 ° C. and the freezing point of the sauce used for the preparation of the frozen desserts of Examples 1 to 6, 8 to 9 and 11 to 12 and Comparative Examples 7, 10 and 13 was as shown in Tables 2 and 3 below. These measurements were performed using the methods described in <Method for measuring freezing point> and <Method for measuring viscosity> above.

[2] Evaluation Regarding the frozen desserts of Examples 1 to 6, 8 to 9 and 11 to 12 and Comparative Examples 7, 10 and 13 obtained in [1] above, the ingredients (red beans) and the sauce are It was evaluated whether it was uniformly mixed with respect to That is, it was evaluated whether the ingredients and sauce were sedimented in the manufacturing process.

(1) Sedimentation property of ingredients For the sedimentation property (uniformity) of ingredients, it was evaluated whether or not the ingredients were biased in the upper part of the frozen dessert due to the sedimentation of the ingredients. Specifically, when the obtained frozen dessert is divided into three equal parts (based on volume) with the part where the stick of the obtained frozen dessert is inserted facing downward, the distribution of the ingredients is visually observed in the upper part, the central part, and the lower part. Observed and scored based on the following criteria.

<Rating criteria>
3 points: Ingredients are present in approximately 1/3 volume each in the upper, middle and lower portions of the frozen dessert 2 points: More than 1/3 volume of ingredients are present in the upper portion of the frozen dessert 1 point: More than 1/2 volume of ingredients are present in the upper part of the frozen dessert

(2) Sauce sedimentation Evaluation of the sedimentation (uniformity) of the sauce is based on the sedimentation of the sauce, which causes the sauce to be unevenly distributed in the upper part of the frozen dessert (the upper part when the frozen dessert is divided into three equal parts, similar to the evaluation of the ingredients). It was evaluated visually based on the following criteria.

<Rating criteria>
3 points: The amount of sauce in the upper part of the frozen dessert is not biased, and the amount of sauce in the upper part of the frozen dessert is about 1/3 of the total injection amount. , less than or equal to 1/2 of the total injected volume 1 point: More than 1/2 of the total injected volume of sauce is present on top of the frozen dessert

[3] Evaluation results Evaluation results are shown in Tables 2 and 3 above. As a result of the evaluation, in Examples 1 to 6, 8 to 9 and 11 to 12 and Comparative Examples 7, 10 and 13, no sedimentation of ingredients was observed. Further, in Examples 1 to 6, 8 and 11 to 12, no sedimentation of the sauce was observed, while in Example 9 a slight sedimentation of the sauce was observed, and in Comparative Examples 7, 10 and 13 , sedimentation of the sauce was observed.

From these results, by appropriately adjusting the viscosity of the raw material mix of the frozen dessert base material and the freezing point of the sauce, it is possible to obtain frozen desserts in which both the ingredients and the sauce are not sedimented, and the frozen dessert base material and these are uniformly present. was found to be obtained.

In addition, regarding the raw material mix and viscosity of the frozen dessert base and the freezing point of the sauce, specifically, it is suggested that sedimentation of the sauce is not observed by adjusting the following conditions (1) to (3). was done.
(1) The raw material mix of the frozen dessert base has a viscosity of 50 mPa s or more at 5°C. (2) The sauce has fluidity at the freezing point of the frozen dessert base. (3) The freezing point of the sauce is -19°C. higher than

Furthermore, the relationship between the viscosity (Vm) of the raw material mix of the frozen dessert base at 5° C. and the freezing point (Tf) of the sauce contained in the frozen dessert base is expressed by the following formula (1). The adjustment suggested no sedimentation of the sauce.

Claims (11)

A frozen dessert with a stick containing material (A) in a frozen dessert base material and having the following characteristics (1) to (3) ,
The material (A) is a frozen dessert that is enclosed in a columnar shape in the longitudinal direction of the frozen dessert between the stick and the frozen dessert base material.
(1) The raw material mix of the frozen dessert base material has a viscosity of 50 mPa s or more at 5 ° C. (2) Material (A) has fluidity at the freezing point of the frozen dessert base material (3) Freezing of material (A) point is higher than -19°C 2. The frozen dessert according to claim 1 , wherein said frozen dessert base contains solid ingredients. Claim 1 or 2 , wherein the material (A) is one or more materials selected from the group consisting of sauce, jam, confiture, puree, preserve, chocolate, raw chocolate, caramel, condensed milk, and preparation. Frozen dessert as described. The frozen dessert according to any one of claims 1 to 3 , wherein the freezing point of the material (A) is -5°C or lower. The frozen dessert according to any one of claims 1 to 4 , wherein the material (A) is contained in an amount of 5 to 25 ml per 100 ml of frozen dessert. The solid ingredients are one or more ingredients selected from the group consisting of beans, nuts, baked confectionery, sugar confectionery, chocolate confectionery, rice confectionery, fruits, and vegetables. Item 2. The frozen dessert according to item 2. The frozen dessert according to claim 2 or 6 , wherein the content of said solid ingredients is 1 to 30% by mass. A frozen dessert according to any one of claims 2 , 6 and 7 , wherein said solid ingredients have a diameter of 1-20 mm. The frozen dessert according to any one of claims 1 to 8 , wherein the raw material mix contains a stabilizer. 10. The frozen dessert according to claim 9 , wherein the stabilizer is one or more selected from the group consisting of agar, polysaccharide thickener, konjac powder, gelatin, modified starch, cellulose, and cellulose derivatives. The frozen dessert according to claim 9 or 10 , wherein the content of said stabilizer is 0.1-0.5% by mass.

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