JP7539239B2 - Frozen desserts - Google Patents

Description

The present invention relates to frozen desserts.

Conventionally, multi-layered frozen desserts having two or more layers made of different materials are known. Patent Document 1 describes a multi-layered frozen dessert in which an outer layer of the frozen dessert having a recess is formed using a mold, and then the recess is filled with sauce and frozen.

JP 2014-198019 A

The multi-layered frozen dessert described in Patent Document 1 has a structure in which a sauce layer is present inside an outer layer of the frozen dessert, so that the sauce layer cannot be enjoyed over a wide area.
To provide a multi-layered frozen dessert which allows each layer to be tasted over a wide range.

The present invention has the following configuration.
[1] A frozen dessert having a flat shape, a sea portion made of a first frozen dessert material and an island portion made of a second frozen dessert material, and when an end face in the thickness direction is viewed in a plan view, the island portion extends from the inside to the outside while forming a curve that bends in one rotation direction around an arbitrary position as a rotation axis, and the island portion is offset in the one rotation direction between one end face and the other end face in the thickness direction, the freezing point of the first frozen dessert material is greater than -5.0°C and equal to or less than -1.5°C, and the freezing point of the second frozen dessert material is equal to or less than -5.0°C.
[2] The frozen confectionery of [1], wherein V1:V2, which represents a ratio of the volume V1 of the sea portion to the total volume V2 of the island portions, is 100:8 to 100:30.
[3] The frozen dessert of [1] or [2], having a thickness of 10 to 30 mm.
[4] Any of the frozen desserts of [1] to [3], wherein the viscosity of the second frozen dessert material, measured using a Brookfield viscometer and rotor No. 4 at a measurement temperature of 5°C, is 18 to 130 Pa·s at a rotation speed of 6 rpm, and η1/η2, which represents the ratio of the viscosity η1 at a rotation speed of 6 rpm to the viscosity η2 at a rotation speed of 30 rpm, is 2 to 6.
[5] The frozen confectionery of any of [1] to [4], wherein the central angle α of the trajectory of the island portion moving from one end face to the other end face in the thickness direction in the one rotation direction is 30 to 200°.
[6] Any of the frozen desserts according to [1] to [5], wherein when one end face or the other end face in the thickness direction is viewed in a plane, the sum of central angles β of the areas in which the island portions exist in the one rotation direction is 360° or more.

The frozen dessert of the present invention is a multi-layered frozen dessert, but each layer can be enjoyed over a wide range.

1 is a perspective view showing one embodiment of a frozen dessert produced using the production apparatus of the present invention. FIG. 2 is a plan view of the frozen dessert of FIG. 1 . 1 is a front view showing one embodiment of a frozen dessert manufacturing apparatus of the present invention. FIG. 4 is a side view for explaining a molding process. FIG. 4 is a front view showing an example of a second nozzle. FIG. 11 is a front view showing another example of the second nozzle. FIG. 1 is a schematic diagram showing an example of a continuous freezer, in which (a) is a longitudinal sectional view and (b) is a transverse sectional view taken along line BB in (a). FIG. 11 is a partially cross-sectional plan view of a modified second nozzle as viewed from below. FIG. 11 is a side view for explaining a method for evaluating the smoothness of a front end face. FIG. 11 is a side view for explaining a method for evaluating the parallelism of a stick. 1 is a graph showing the measurement results of the viscosity of the sauce composition used in the test examples.

The following definitions of terms apply throughout the specification and claims.
The frozen dessert in the present invention includes those generally classified as "frozen desserts" and frozen yogurt. Specific examples of the "frozen desserts" include ice creams (ice cream, ice milk, lacto ice cream) and frozen desserts.
Ice cream refers to processed foods made from milk or milk-based foods, or frozen foods that use milk or milk-based foods as the main ingredient, that contain 3.0% or more milk solids (excluding fermented milk). Ice cream is classified into three types, ice cream, ice milk, and lacto ice cream, 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 regulated as frozen desserts in the Ministry of Health, Labour and Welfare's "Standards and Criteria for Foods, Additives, etc." based on the Food Sanitation Law.
Frozen yogurt is classified as "fermented milk" by the Ministerial Ordinance on the Ingredient Standards for Milk and Dairy Products. Fermented milk is defined as "a product made by fermenting milk or milk containing an equivalent or higher amount of non-fat milk solids with lactic acid bacteria or yeast into a paste or liquid form, or by freezing these products," and the ingredient standards are stipulated as "non-fat milk solids of 8.0% or more, and lactic acid bacteria or yeast count of 10 million/ml or more." Frozen yogurt is classified as frozen fermented milk.
The frozen dessert in the present invention may be any of frozen desserts, ice cream, ice milk, lacto ice cream, and frozen yogurt.

The freezing point is the temperature at which a liquefied frozen dessert ingredient stops dropping due to the exothermic reaction that occurs when the liquid turns into a solid (solidification point) when the product temperature is measured over time while the liquefied frozen dessert ingredient is cooled to an ambient temperature of -25°C.
Brix is a value measured using a refractometer (for example, ATAGO product name RX-5000) at a measurement temperature of 20° C. The average value of three measurements is taken as the measured Brix value.
The density is determined by adjusting the temperature of a sample to 5° C., placing it in a 100 cm ³ container, measuring the weight (unit: g), and calculating the density as weight (g)/100 cm ³ (unit: g/cm ³ ).

The content of components, etc. is measured by the following methods.
(1) Moisture content: Measured by normal pressure heating and drying method (drying aid addition method).
(2) Solids Content Calculated as solids content (mass %) = 100 - moisture (mass %).

(3) Fat content/milk fat: Measured in accordance with the method for quantifying milk fat in ice cream products, as set forth in the Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products.
Specifically, 4 g of sample is placed in a small beaker, 3 mL of water is added, mixed well, and transferred to a Roerich tube. The beaker is thoroughly washed with 3 mL of water, and the washings are added to the Roerich tube and shaken. Next, 2 mL of ammonia water (a 25-30% aqueous solution of ammonia, colorless and transparent) is added and gently mixed. Next, the Roerich tube is placed in a 60°C water bath and heated for 20 minutes while occasionally shaking. Further, 2 mL of ethanol (95-96% aqueous solution) and 10 mL of ethanol are added and mixed well.
Next, add 25 mL of ether to the Roerich tube and gently rotate it. When the color becomes uniform, release the ether gas and shake the tube horizontally and vigorously for 30 seconds. Next, add 25 mL of petroleum ether (boiling point 60°C or less), shake for 30 seconds in the same way, loosen the stopper, and leave it upright for at least 2 hours until the supernatant becomes transparent. Place the supernatant in a beaker whose weight has been determined in advance.
Add 25 mL of ether and 25 mL of petroleum ether to the Roerich tube in the same manner as above, mix, and pour the supernatant into the beaker. Wash the tip of the side tube with an equal mixture of ether and petroleum ether and add it to the beaker.
The beaker is heated to about 75° C. to volatilize the solvent, and then dried for 1 hour in a dryer at an atmospheric temperature of 100 to 105° C., and then weighed. The increase in the weight of the beaker from the constant weight is regarded as the fat content.
When the sample does not contain any fat other than milk fat, the fat content determined above is regarded as the milk fat content.
When the sample contains fats other than milk fat, the milk fat content is calculated by subtracting the amount of other fats from the fat content calculated above.

(4) Non-fat milk solids: Measured using a method conforming to the quantitative determination of non-fat milk solids in fermented milk and lactic acid bacteria beverages set forth in the Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products.
Specifically, accurately weigh out about 50 g of the sample (if frozen, melt it completely at a temperature of 40°C or less in the shortest possible time) and add a few drops of phenolphthalein solution. While stirring, gradually add 10% sodium hydroxide solution to make it slightly alkaline, and place in a measuring flask. Add water to make it 100 mL, and precisely place 5 mL of that in a 150 mL Kjeldahl digestion flask. Add 0.2 g of a mixed powder of 9 g potassium sulfate and 1 g copper sulfate, and then add 10 mL of sulfuric acid through the inner wall of the flask. Next, gradually heat the flask, and when white smoke of sulfurous acid gas is generated, turn the heat up a little. After most of the bubbles have disappeared, heat it strongly, and when the liquid inside turns a transparent pale blue color and no carbon is visible on the inner wall of the flask, stop heating. After cooling, carefully add 30 mL of water, cool it again, and then connect the flask to a distillation apparatus. In this case, 30 mL of 0.05 mol/L sulfuric acid and a few drops of methyl red solution are placed in a 200 mL absorption flask, and the bottom of the condenser is immersed in the liquid.
Next, pour 40 mL of 30% sodium hydroxide solution into the funnel of the Kjeldahl distillation apparatus, wash it down with 10 mL of water, close the pinch cock, and immediately begin distillation. When the amount of distillate reaches 80-100 mL, remove the bottom end of the condenser from the liquid surface and take a few more mL of distillate. After distillation is complete, wash the part of the condenser that was immersed in the liquid with a small amount of water, combine the washings with the liquid in the absorption flask, and titrate this with 0.1 mol/L sodium hydroxide solution.
The non-fat milk solids (unit: mass %) is calculated according to the following formula.
Non-fat milk solids = {0.0014 x (A - B)} / sample amount (unit: g) x 6.38 x 2.82 x 100
A: The amount of 0.1 mol/L sodium hydroxide solution required to neutralize 30 mL of 0.05 mol/L sulfuric acid (unit: mL)
B: Amount of 0.1 mol/L sodium hydroxide solution required for titration (unit: mL)
Indicator: Methyl red solution (dissolve 1 g of methyl red in 50 mL of ethanol, add water to make 100 mL, and filter if necessary.
(5) Milk solids The total of the milk fat content determined by the method in (3) above and the non-fat milk solids content determined by the method in (4) above is defined as the milk solids content.

<Frozen desserts>
1 and 2 show an embodiment of a frozen dessert. Fig. 1 is a perspective view, and Fig. 2 is a plan view.
The frozen dessert 1 of this embodiment is an ice bar-like product in which a stick 3 is inserted into a flat frozen dessert body 2. The frozen dessert body 2 is composed of a sea portion 4 made of a first frozen dessert ingredient and three island portions 5a, 5b, and 5c made of a second frozen dessert ingredient. The sea portion 4 and the island portions 5a, 5b, and 5c are each continuous layers that exist continuously in the Z direction, and the island portions 5a, 5b, and 5c exist in the sea portion 4.
Hereinafter, the thickness direction of the frozen dessert body 2 is defined as the Z direction, the direction perpendicular to the Z direction and parallel to the insertion direction of the stick 3 is defined as the X direction, and the direction perpendicular to the X direction and the Z direction is defined as the Y direction. The frozen dessert body 2 is molded by extrusion molding, and the Z direction is parallel to the extrusion direction.
In this embodiment, the end face that was in contact with the tray when the extrusion molding was performed on the tray described below is referred to as the other end face 2b. Hereinafter, the one end face 2a may be referred to as the front end face (the end face opposite to the end face that was in contact with the tray), and the other end face 2b may be referred to as the back end face.

When the Z-direction end faces 2a, 2b of the frozen dessert body 2 are viewed in a plane, the island portions 5a, 5b, 5c each extend from the inside to the outside and form a curve that bends in a rotational direction (hereinafter also referred to as the Q1 direction) around the rotation axis P.
In this specification, "one rotation direction" means one of two rotation directions (clockwise and counterclockwise) around a predetermined rotation axis.
In Fig. 1, the Q1 direction indicates the counterclockwise direction when viewed from above. The position of the rotation axis P is not particularly limited, but it is preferable that it passes through the center of the frozen dessert body 2 in the XY plane. The shapes of the three island portions 5a, 5b, and 5c may be the same as each other or different. The planar shape (design value) of the frozen dessert body 2 and the position of the rotation axis P can be adjusted by the inner surface shape of the discharge portion 11d and the position of the rotation axis of the trunk pipe portion 12b, which will be described later.

The island portions 5a, 5b, and 5c are shifted in the Q1 direction between one end face 2a and the other end face 2b in the Z direction. That is, the island portions 5a, 5b, and 5c extend obliquely with respect to the Z direction.
In this specification, "the island portion (e.g., island portion 5a) is shifted in a specific direction (e.g., direction Q1) between one end face and the other end face in the Z direction" means that when the island portion 5a on one end face and the island portion 5a on the other end face are projected parallel from the Z direction onto a single projection plane perpendicular to the Z direction, the positions of both on the projection plane are shifted in the Q1 direction.
In the frozen dessert body 2, good shape stability is likely to be obtained when the island portions 5a, 5b, and 5c in the sea portion 4 extend obliquely with respect to the Z direction. For example, even if there is a difference between the fluidity of the sea portion 4 and the fluidity of the island portions 5a, 5b, and 5c when extrusion-molded onto a tray, unevenness in the flow-down speed is mitigated, and smoothness of the front end surface 2a is likely to be obtained.
Furthermore, when the island portions 5a, 5b, 5c, which are continuous layers made of the second frozen dessert ingredient, extend obliquely with respect to the Z direction, the second frozen dessert ingredient is easily distributed over a wide area. When the second frozen dessert ingredient is distributed over a wide area, the flavor of the second frozen dessert ingredient can be enjoyed over a wide area when eating the frozen dessert 1. When the second frozen dessert ingredient is distributed over a wide area, the content of the second frozen dessert ingredient in the entire frozen dessert is easily increased.

In the Q1 direction, the central angle α of the trajectory along which the island portions 5a, 5b, 5c move from one end face 2a to the other end face 2b is preferably 30 to 200°, more preferably 50 to 160°. If it is equal to or greater than the lower limit of the above range, the effect of the island portions 5a, 5b, 5c extending obliquely with respect to the Z direction is easily obtained. If it is equal to or less than the upper limit, the shape stability of the island portions 5a, 5b, 5c is excellent when a large number of frozen desserts 1 are continuously produced.

When the end faces 2a, 2b are viewed in plan, the central angles β of the regions in which the island portions 5a, 5b, 5c exist in the Q1 direction may be the same as or different from each other.
In at least one of the end faces 2a, 2b, the sum of the central angles β of the island portions 5a, 5b, 5c is preferably 360° or more. When the sum is equal to or greater than the lower limit, the flavor of the second frozen dessert ingredient (island portions 5a, 5b, 5c) can be fully enjoyed over a wide range. In addition, the content of the second frozen dessert ingredient in the entire frozen dessert can be easily increased.

In the frozen dessert body 2, V1:V2, which represents the ratio of the volume V1 of the sea portion 4 to the total volume V2 of the island portions 5a, 5b, and 5c, is preferably 100:8 to 100:30. In this embodiment, V2 is the total volume of each of the three island portions 5a, 5b, and 5c. If the ratio of V2 is equal to or greater than the lower limit of the above range, the flavor of the second frozen dessert ingredient can be fully enjoyed. If it is equal to or less than the upper limit, good smoothness is likely to be obtained on the front end surface 2a. V1:V2 is more preferably 100:10 to 100:30, and even more preferably 100:10 to 100:25.

The thickness of the frozen dessert body 2 in the Z direction is preferably 10 to 30 mm. If the thickness is small, the smoothness of the front end surface 2a tends to be insufficient, but according to this embodiment, the smoothness can be improved.
From the viewpoint of obtaining a large effect by applying this embodiment, the thickness in the Z direction is more preferably 10 to 25 mm.
The total volume of the sea portion 4 and the island portions 5a, 5b, and 5c, i.e., the volume of the frozen dessert body 2, is not particularly limited, but is preferably, for example, 30 to 120 mL.

The first and second frozen dessert ingredients are not particularly limited, and ingredients known in the art for ice cream and frozen desserts can be used.
The freezing point of the first frozen dessert material is greater than -5.0 and less than -1.5°C, and the freezing point of the second frozen dessert material is less than -5.0°C. If there is a difference between the freezing points of the two, the smoothness of the front end surface 2a tends to be insufficient, but according to this embodiment, the smoothness can be improved. From the viewpoint of obtaining a large effect by applying this embodiment, it is preferable that the absolute value of the difference between the freezing point of the first frozen dessert material and the freezing point of the second frozen dessert material is 0.5°C or more.

When the frozen dessert body 2 is formed by extrusion molding, the higher the viscosity of the second frozen dessert material before freezing, the better the smoothness of the front end surface 2a. On the other hand, if the viscosity is too high, it is difficult to extrude the second frozen dessert material from the nozzle, and manufacturing stability is likely to decrease. In terms of making it easier to achieve both surface smoothness and manufacturing stability, it is preferable that the second frozen dessert material is a fluid having pseudoplasticity. Specifically, for the viscosity measured at a measurement temperature of 5°C using a B-type viscometer and rotor No. 4, assuming that the viscosity at a rotation speed of 6 rpm is η1 and the viscosity at a rotation speed of 30 rpm is η2, it is preferable that η1 is 18 to 130 Pa·s and η1/η2, which represents the ratio of η1 to η2, is 2 to 6. It is more preferable that the η1 is 25 to 100 Pa·s and the η1/η2 is 2.5 to 5. It is even more preferable that η1 is 30 to 80 Pa·s and η1/η2 is 2.8 to 4.

The second frozen dessert ingredient is preferably a sauce composition having a freezing point of −5.0° C. or lower. The freezing point of the sauce composition is preferably −20.0 to −6.0° C. or lower, more preferably −17.0 to −6.5° C., and even more preferably −15.0 to −7.0° C.
The absolute value of the difference between the freezing point of the first frozen dessert ingredient and the freezing point of the sauce composition is preferably 14°C or less, more preferably 10°C or less, and even more preferably 7°C or less.

When the freezing point of the sauce composition is below the upper limit of the above range, it is easy to obtain the soft texture characteristic of sauce compositions, and a thick texture is easy to obtain. When it is above the lower limit of the above range, it is easy to prevent insufficient hardening of the sauce composition during the hardening process during production. In addition, the phenomenon of only the sauce composition melting during storage is unlikely to occur. Insufficient hardening of the sauce composition or melting of only the sauce composition can cause the sauce composition to bleed out, impairing the shape and appearance of the product.

The sauce composition is preferably a composition containing, for example, water, a sweetener, and one or more selected from the group consisting of a thickening agent and a gelling agent.
Examples of sauce compositions include fruit sauce, fruit preserve, caramel sauce, coffee sauce, yogurt sauce, condensed milk, chocolates, honey, and the like.
The Brix of the sauce composition at 20°C is preferably 10 to 70, more preferably 20 to 65. If it is equal to or higher than the lower limit of the above range, the sauce composition will have a soft texture specific to the sauce composition, and a thick texture can be enjoyed. On the other hand, the higher the Brix, the lower the freezing point and the easier it is to melt. If the Brix is equal to or lower than the upper limit of the above range, it is easy to prevent the sauce composition from hardening poorly during the hardening process during production. In addition, the phenomenon that only the sauce composition melts during storage is unlikely to occur. If the sauce composition hardens poorly or only the sauce composition melts, the shape and appearance of the product will be damaged, such as the sauce composition leaking out.
In addition, for materials with unstable Brix measurements, such as sauce compositions containing a large amount of fat (e.g., fat content of 1% by mass or more), the solid content can be used as an indicator instead of Brix. The higher the solid content, the lower the freezing point and the easier it is to melt. For the same reasons as for Brix, the solid content is preferably 10 to 70% by mass, more preferably 20 to 65% by mass, and even more preferably 25 to 60% by mass.

The density of the sauce composition is preferably 0.4 to 1.4 g/ ^cm3 , and more preferably 0.6 to 1.3 g/ ^cm3 . When the density is equal to or higher than the lower limit of the above range, the flavor of the sauce composition is easily obtained. On the other hand, the higher the density, the lower the freezing point and the easier it is to melt. When the density is equal to or lower than the upper limit, the phenomenon in which only the sauce composition melts during storage is unlikely to occur.
Air may be included in the sauce composition. When air is included, the viscosity increases and the shape retention improves, so that it is easier to increase the ratio of V2 to V1. In addition, the texture tends to become lighter.
For example, the overrun value (by volume) of the frozen sauce composition is preferably 40% or less, more preferably 30% or less, and may be zero.
In order to obtain a sufficient effect of including air in the sauce composition, the overrun value (by volume) of the frozen sauce composition is preferably 10 to 40%, and more preferably 10 to 30%.
The overrun value of the frozen product of the sauce composition is expressed as a percentage of the volume of air contained in the frozen product of the sauce composition relative to the volume of the sauce composition before air is contained.

The first frozen dessert ingredient is preferably a frozen product of a composition containing water and a sweetener and having a freezing point of more than -5.0°C and not more than -1.5°C (hereinafter also referred to as ice cream ingredient mix).
When the freezing point of the ice cream ingredient mix is equal to or higher than the lower limit of the above range, the shape stability is excellent when continuously producing a large number of frozen desserts 1. When the freezing point is equal to or lower than the upper limit, the cylinder is less likely to freeze when freezing in a continuous freezer described below, and production stability is excellent.

The overrun value (volume basis) of the frozen product of the ice ingredient mix is not particularly limited. If the overrun value of the frozen product of the ice ingredient mix is low, the smoothness of the front end surface 2a is likely to be insufficient, but according to this embodiment, the smoothness can be improved. From the viewpoint of obtaining a large effect by applying this embodiment, the overrun value of the frozen product of the ice ingredient mix is preferably 120% or less, more preferably 80% or less, and even more preferably 50% or less. The lower limit of the overrun value may be zero.
When the first frozen dessert ingredient is a frozen ice cream ingredient mix and the second frozen dessert ingredient is a sauce composition, in order to easily obtain a sufficient difference in texture from the sauce composition, the overrun value of the ice cream ingredient mix is higher than the overrun value of the sauce composition, and the absolute value of the difference is preferably 5% or more, more preferably 10% or more, and even more preferably 20% or more.
The overrun value of the frozen product of the ice cream ingredient mix is expressed as a percentage of the volume of air contained in the frozen product of the ice cream ingredient mix relative to the volume of the ice cream ingredient mix before air is contained. For example, an overrun value of 100% means that the frozen product of the ice cream ingredient mix contains the same volume of air as the ice cream ingredient mix.

Examples of sweeteners contained in the ice cream ingredient mix include sugars (white sugar, granulated sugar, brown sugar, brown sugar), starch syrup, powdered syrup, mixed isomerized sugar, isomerized sugar, lactose, glucose, maltose, fructose, invert sugar, reduced malt syrup, honey, trehalose, palatinose, D-xylose, and other saccharides; sugar alcohols such as xylitol, sorbitol, maltitol, and erythritol; high-intensity sweeteners such as saccharin sodium, cyclamate and its salts, acesulfame potassium, thaumatin, aspartame, sucralose, alitame, neotame, and stevioside contained in stevia extract; etc. Sweeteners may be used alone or in combination of two or more kinds.
The composition may further contain a milk component. Examples of the milk component include dairy products such as raw milk, cow's milk, cream, butter, skim milk powder, concentrated skim milk, condensed milk, cheese, whey, and whey protein concentrate. The milk component may be used alone or in combination of two or more kinds.
It may also contain egg ingredients, vegetable oils and fats, dietary fiber, stabilizers, emulsifiers, fruit juice, salt, acidulants, flavorings, colorings, alcoholic beverages, nuts and seeds, matcha, coffee, black tea, chocolate, and other food additives.
An example of an ice cream ingredient mix is a composition having, relative to the total mass of the ice cream ingredient mix, a sweetener content of 1 to 40 mass%, a milk fat content of 0 to 17 mass%, a non-fat milk solid content of 0 to 13 mass%, a milk solid content of 0 to 30 mass%, and a solid content of 5 to 55 mass%.

The frozen dessert of this embodiment preferably has good smoothness on the front end surface 2a. For example, as illustrated in FIG. 9, when the frozen dessert 1 is placed on the X-Y plane so that the front end surface 2a of the frozen dessert body 2 is on the upper side, and the height difference G between the highest and lowest positions in the Z direction is measured, the height difference G is preferably 0 to less than 4.0 mm, more preferably 0 to less than 3.0 mm, and even more preferably 0 to less than 2.0 mm.

<Manufacturing Equipment>
3 and 4 show an embodiment of an apparatus suitable for producing the frozen dessert of this embodiment, with Fig. 3 being a front view and Fig. 4 being a side view. The apparatus of this embodiment is an extrusion molding apparatus for producing the frozen dessert shown in Figs. 1 and 2 by extrusion molding.
The device of this embodiment generally comprises an extrusion unit 10 that discharges unhardened frozen dessert ingredients downward, and a cutting unit 20 that cuts the unhardened material discharged from the extrusion unit 10 perpendicular to the extrusion direction (Z direction). In the cutting unit 20, the unhardened material is cut with, for example, a wire or the like, and formed into a flat plate. A stick insertion device (not shown) is provided that inserts a stick 3 into the unhardened material just before it is cut, and an ice bar-shaped molded product 22 falls naturally onto a tray 30.

The extrusion section 10 has a first nozzle 11 and a second nozzle 12 provided inside the first nozzle 11 .
The first nozzle 11 has, in order from the top, a first supply portion 11a, a cylindrical main tube portion 11b, a diameter-reduced portion 11c, and a discharge portion 11d. An air nozzle 11e is provided on the outside of the first nozzle 11.
The first supply unit 11a supplies the first frozen dessert material to the space between the first nozzle 11 and the second nozzle 12. The discharge unit 11d is cylindrical, and the inner shape thereof is the same as the planar shape (design value) of the molded product 22 to be obtained.
In the following description, unless otherwise specified, the radial direction refers to the radial direction of the main cylindrical portion 11b.

The second nozzle 12 has, in order from the top, a second supply portion 12a and a trunk pipe portion 12b.
The second supply unit 12 a supplies a second frozen confectionery ingredient into the second nozzle 12 .
The trunk pipe 12b is coaxial with the main tube 11b and rotates about the central axis of the main tube 11b as a rotation axis P. The trunk pipe 12b has a branch pipe 12d that protrudes radially outward and has a tip 12c below the branch pipe 12d. The tip 12c is conical in shape and narrows downward.
In the Z direction, the branch pipe portion 12d is located near the boundary between the main tube portion 11b and the reduced diameter portion 11c, and the tip of the trunk pipe portion 12b is located near the boundary between the reduced diameter portion 11c and the discharge portion 11d.

Three branch pipes 12d are provided at equal intervals in the rotational direction of the trunk pipe 12b (hereinafter also referred to as the Q2 direction). In Fig. 3, the Q2 direction indicates the clockwise direction as viewed from above. The three branch pipes 12d exist on the same XY plane.
A discharge hole 12e is provided on the peripheral surface of each branch pipe 12d, on the surface opposite to the side that corresponds to the direction of travel when the trunk pipe 12b rotates in the Q2 direction.
The shape of the discharge hole 12e is such that the opening area increases with increasing distance from the trunk pipe portion 12b. For example, it may be a slit shape as shown in Fig. 5, or may be a plurality of holes with different opening diameters as shown in Fig. 6.

5, when the discharge hole 12e is slit-shaped, the slit width w in the Z direction gradually increases with increasing distance from the trunk pipe portion 12b. The difference between the maximum and minimum values of the slit width w in one discharge hole 12e is preferably 0.5 to 8 mm, more preferably 1 to 5 mm. If it is within the above range, the uniformity of the discharge amount in the radial direction of the main tube portion 11b is excellent.
For example, the maximum value of the slit width w is preferably 1 to 9 mm, more preferably 2 to 6 mm. The shape of the slit is not particularly limited. For example, a triangle, a trapezoid, a sector, etc. may be mentioned. The corners of these shapes may be rounded.

6, when the discharge hole 12e is a plurality of holes, the difference between the opening area of the largest hole and the opening area of the smallest hole is preferably 5 to 80 ^mm2 , and more preferably 10 to 60 ^mm2 . When within the above range, the uniformity of the discharge amount in the radial direction of the main cylinder portion 11b is excellent.
For example, the opening area of the largest hole is preferably 10 to ⁸⁰ mm2, more preferably 20 to ⁷⁰ mm2. The shape of the hole is not particularly limited. For example, a circle, an ellipse, an egg shape, etc. can be mentioned.

In the direction radially outward from the rotation axis P, the position at which the discharge hole 12e exists is preferably within a region of 20 to 90% of the distance D from the rotation axis P to the inner wall of the main cylinder portion 11b. 0% of the distance D is the position of the rotation axis P, and 100% is the position of the inner wall of the main cylinder portion 11b. It is more preferably within a region of 23 to 88%, and even more preferably within a region of 25 to 85%. When the discharge hole 12e exists within this region, excellent uniformity of the discharge amount in the radial direction of the main cylinder portion 11b is achieved.
In this embodiment, the positions and shapes of the discharge holes 12e present in each of the three branch pipe portions 12d are the same as each other.

If necessary, the air nozzle 11e blows gas onto the outer surface of the first nozzle 11. In this embodiment, the air nozzle 11e is provided at two locations: near the lower end (discharge port) of the discharge portion 11d and on the outside of the main tube portion 11b.
The air nozzle 11e has a tubular air nozzle body with a plurality of hole-like air outlets 11f formed in it. The air nozzle body is provided along the circumferential direction of the extrusion nozzle 11 and spaced apart from the extrusion nozzle 11. The air outlets 11f are formed on a surface facing the extrusion nozzle 11. The central axis of the air nozzle body lies on the XY plane, and the plurality of air outlets 11f are provided along the XY plane.
The air nozzle 11 e in the vicinity of the discharge port is provided in an area of the entire circumference of the discharge section 11 d excluding the area for piercing the stick 3 into the uncured material 21 .
An air nozzle 11e on the outside of the main cylinder portion 11b is provided so that gas comes into contact with the entire circumference of the main cylinder portion 11b.

<Production Method>
To manufacture the frozen dessert 1 using the device of this embodiment, an unhardened material of a first frozen dessert ingredient (hereinafter also referred to as a first unhardened material) is continuously supplied to the first nozzle 11, and an unhardened material of a second frozen dessert ingredient (hereinafter also referred to as a second unhardened material) is continuously supplied to the second nozzle 12. While the first unhardened material is being extruded from the first nozzle 11, the second nozzle 12 is rotated in the Q2 direction to extrude the second unhardened material from the discharge hole 12e. The tray 30 is moved in the Y direction at a predetermined speed.
In the first nozzle 11, while the first uncured material is being extruded from the main tube portion 11b through the reduced diameter portion 11c and out of the discharge portion 11d, the second uncured material extruded from the discharge hole 12e of the second nozzle 12 is injected into the inside of the first uncured material. A composite uncured material in which the first uncured material and the second uncured material are united is discharged in the Z direction from the discharge portion 11d.
When a predetermined amount of the composite uncured material has flowed down, it is cut in the cutting section 20, and a flat molded product 22 falls naturally onto a tray 30. The composite uncured material just before being cut is pierced with a stick 3 in the X direction. By repeating these operations, a large number of molded products 22 are continuously produced.
The resulting molded product 22 is cooled and hardened to obtain the frozen dessert 1. Hardening can be performed by a conventional method. For example, the molded product 22 is hardened by keeping it at -45 to -30°C for 20 minutes to 1 hour.

The supply temperature of the first unhardened material when it is supplied to the first nozzle 11 is lower than the freezing point of the first frozen dessert material. The absolute value of the temperature difference between the freezing point of the first frozen dessert material and the supply temperature of the first unhardened material is preferably 1°C or more, more preferably 2°C or more, and even more preferably 3°C or more. If the absolute value of this temperature difference is equal to or greater than the lower limit, the shape retention of the composite unhardened material discharged from the discharge section 11d is improved, and the smoothness of the front end surface 2a is easily improved. On the other hand, the absolute value of this temperature difference is preferably 10°C or less, more preferably 8°C or less, and even more preferably 6°C or less. If it is equal to or less than the upper limit, fat globules are unlikely to be formed in the first unhardened material, and the shape stability of the molded product 22 is excellent. If fat globules are formed in the first unhardened material, when the composite unhardened material discharged from the discharge section 11d is cut, the cutting tool (wire, etc.) hits the fat globules, and the shape of the molded product 22 is likely to become unstable.

The supply temperature of the second unhardened material when it is supplied to the second nozzle 12 is higher than the freezing point of the second frozen dessert ingredient. The absolute value of the temperature difference between the freezing point of the second frozen dessert ingredient and the supply temperature of the second unhardened material is preferably 5° C. or more, more preferably 10° C. or more, and even more preferably 15° C. or more. If the absolute value of this temperature difference is equal to or higher than the lower limit, the second unhardened material extruded from the branch pipe portion 12d is likely to spread into the first unhardened material.
On the other hand, the upper limit of the supply temperature of the second uncured material is preferably 10°C or less, more preferably 8°C or less, even more preferably 5°C or less, and particularly preferably 0°C or less, in order to easily obtain good smoothness of the front end surface 2a.

When the first frozen dessert ingredient is a frozen product of ice cream ingredient mix, it is preferable to supply a partially frozen product of the ice cream ingredient mix as the first unhardened material to the first nozzle 11. The partially frozen product of the ice cream ingredient mix can be prepared, for example, by using a continuous freezer as shown in Fig. 7. Fig. 7 is a schematic diagram of a continuous freezer, where (a) is a vertical cross-sectional view and (b) is a horizontal cross-sectional view taken along line B-B in (a).
The cylinder 51 freezes the water in the ice ingredient mix flowing inside. The dasher 52 stirs the inside of the cylinder 51 while scraping off any deposits on the inner wall of the cylinder 51. A coaxial beater 53 is provided inside the dasher 52. A blade 52a provided on the outer surface of the dasher 52 scrapes off any deposits on the inner wall of the cylinder 51. A refrigerant jacket 54 on the outside of the cylinder 51 cools the contents of the cylinder 51.

When a mixture of ice cream ingredient mix and air is supplied from one end of the cylinder 51 into the cylinder 51, the mixture flows toward the other end. The dasher 52 is substantially cylindrical and has a through hole, so that the inside and outside of the dasher 52 are in communication with each other.
A refrigerant circulates on the outside of the cylinder 51, and the refrigerant exchanges heat with the ice cream ingredient mix inside the cylinder 51, causing the ice cream ingredient mix to freeze, forming a layer of frozen matter (adherence) on the inner wall of the cylinder 51. The frozen matter (adherence) is scraped off by the blade 52a into small pieces, which are uniformly stirred by the dasher 52 and the beater 53 together with the unfrozen ice cream ingredient mix and air, forming a uniform mixture of these into a partially frozen product.

The ratio (V1:V2) of the volume V1 of the sea portion 4 to the total volume V2 of the island portions 5a, 5b, and 5c in the frozen dessert is the same as the ratio (V1:V2) of the volume V1 of the first unhardened material extruded from the first nozzle 11 to the total volume V2 of the second unhardened material extruded from the discharge holes 12e of the second nozzle 12 per unit time. In this embodiment, V2 is the total of the second unhardened material extruded from the three discharge holes 12e.

The central angle α of the trajectory of the island portions 5a, 5b, and 5c moving in the Q1 direction from one end surface 2a to the other end surface 2b of the frozen dessert body 2 can be adjusted by the rotation speed of the second nozzle 12. On the front end surface 2a, the direction Q1 in which the island portions 5a, 5b, and 5c bend while extending from the inside to the outside is opposite to the rotation direction Q2 of the second nozzle 12.

The thickness of the molded product 22 in the Z direction can be adjusted by the flow rate of the composite uncured product 21 discharged from the discharge section 11 d and the cutting speed of the cutting section 20 .
For example, when continuously producing frozen desserts 1 having a frozen dessert body 2 with a thickness of 10 to 30 mm, the forming speed represented by the number of formed objects 22 obtained per minute is preferably 100 to 200 pieces/min, more preferably 120 to 200 pieces/min, in terms of being easy to obtain good production stability. When the forming speed is equal to or higher than the lower limit of the above range, the shape of the formed object 22 dropped onto the tray 30 is easy to be stable. For example, when the second frozen dessert ingredient is a sauce composition, the difference in the flow rate between the second unhardened object and the first unhardened object during the period until the composite unhardened object 21 discharged from the discharge portion 11d is cut is unlikely to become large, and the shape of the formed object 22 is easy to be stable.
On the other hand, if the molding speed is below the upper limit of the above range, the speed at which the composite uncured material 21 is cut is not too fast, and the cut molded product 22 tends to fall straight down, so that the shape of the molded product 22 that has fallen onto the tray 30 tends to be stable.

The central angle β of the area in which each of the island portions 5a, 5b, 5c exists on the end faces 2a, 2b of the frozen dessert body 2 can be adjusted by the shape of the discharge hole 12e, the discharge speed of the second unhardened material, the rotation speed of the second nozzle 12, and the ease of spreading of the second unhardened material extruded into the first unhardened material.
For example, when the rotation speed of the second nozzle 12 is increased, the second uncured material tends to spread more easily, and the central angle β tends to increase.

If the shape stability of the molded product 22 is insufficient, gas is blown from the air nozzle 11e onto the outer surface of the first nozzle 11. For example, by blowing gas onto the outer surface of the first nozzle 11, it is possible to improve or prevent distortion of the molded product 22 that has dropped onto the tray 30. Furthermore, if the flow rate of the second uncured product is higher than the flow rate of the first uncured product in the composite uncured product 21 discharged from the discharge section 11d, it is possible to improve the smoothness of the front end surface 2a by blowing gas from the air nozzle 11e onto the outer surface of the first nozzle 11.
The gas used has a temperature higher than that of the first uncured material in the composite uncured material 21. For example, air can be used. The temperature of the first uncured material in the molded product 22 immediately after it is dropped onto the tray 30 can be used as the temperature of the first uncured material in the composite uncured material 21.

When the gas is blown onto the outer surface of the first nozzle 11, the temperature of the outer surface of the first nozzle 11 increases. As a result, the portion of the first uncured material in the first nozzle 11 that is in contact with the inner surface of the first nozzle 11 melts, increasing the flow rate. By adjusting the flow rate of the first uncured material in this manner, the shape stability of the molded product 22 can be improved. For example, the difference between the flow rate of the first uncured material and the flow rate of the second uncured material can be reduced to improve the smoothness of the front end surface 2a.
The absolute value of the temperature difference between the temperature of the gas blown out of the air nozzle 11e and the temperature of the first uncured material in the composite uncured material 21 is preferably at least 5° C., more preferably at least 10° C., and even more preferably at least 15° C. When the absolute value of this temperature difference is equal to or greater than the above-mentioned lower limit, the effect of improving the smoothness of the front end face 2a is excellent.
If the temperature of the gas is too high, the ice crystals of the first unhardened material melt and recrystallize, causing the ice crystals to grow larger and resulting in a decrease in smoothness of the texture, or the first unhardened material melts excessively and the smoothness of the front end surface 2a is lost, so it is preferable that the temperature of the gas is within a range in which these inconveniences do not occur. For example, the temperature of the gas is preferably 70° C. or less, more preferably 50° C. or less, and even more preferably 30° C. or less.
When a plurality of air nozzles 11e are used, the temperatures of the gases blown out from the respective air nozzles 11e may be the same or different.

The position and size of the region to which the gas is blown on the outer surface of the first nozzle 11 are not particularly limited and can be set so as to obtain a desired shape stability. For example, the position and size can be set so as to improve the smoothness of the front end surface 2a of the frozen dessert body 2.
When the outer surface temperature of the first nozzle 11 is locally increased, a region in which the outer surface temperature changes continuously is created. In this embodiment, the outer surface temperature of the portion of the outer surface of the first nozzle 11 to which gas is blown reaches a maximum temperature T, and the outer surface temperature decreases continuously from there toward the region to which gas is not blown.
The lowest temperature (minimum temperature) of the outer surface of the first nozzle 11 is set to 0° C. or lower. Therefore, it is preferable that the outer surface of the first nozzle 11 has a region where the outer surface temperature of the extrusion nozzle changes continuously at least within the range of 0 to T° C., and that the composite uncured material 21 is discharged from the first nozzle 11 in this state.
The maximum temperature T is preferably 18° C. or less, more preferably 14° C. or less, and even more preferably 10° C. or less. The maximum temperature T is greater than 0° C., preferably 1° C. or more, more preferably 3° C. or more, and even more preferably 6° C. or more.

The gas may be blown onto the outer surface of the extrusion nozzle 11 continuously or intermittently. The gas may be blown onto a part of the circumference of the extrusion nozzle 11, or onto the entire circumference. The position where the gas is blown onto may be changed over time.
For example, when the frozen dessert 1 is continuously produced, if the deformation of the molded product 22 increases over time, the position where the gas is blown may be changed during the continuous production to improve the defective shape.

<Modification>
In this embodiment, the three branch pipes 12d have the same length, and the discharge holes 12e provided in each branch pipe 12d have the same shape, but this is not limiting.
In this embodiment, the discharge hole 12e is provided on the surface of the branch pipe 12d opposite to the rotation direction (travel direction) of the trunk pipe 12b, but an opening may be provided at the tip of the branch pipe 12d.
For example, as shown in FIG. 8, the ends of three branch pipe sections 12d may each be opened to form a discharge hole 12e, and the lengths of the three branch pipe sections 12d and the sizes of the discharge holes 12e may be set so that the opening area of the discharge holes 12e increases radially outward.

In this embodiment, the branch pipe 12d protrudes outward in the radial direction, but the direction from the base end to the tip of the branch pipe 12d (protruding direction) is not limited to this. For example, the length direction of the branch pipe 12d may be obliquely upward or downward with respect to the radial direction. The absolute value of the angle between the length direction of the branch pipe 12d and the radial direction is preferably 0 to 45°.
In this embodiment, the shape of the tip 12c of the trunk pipe 12b is a cone shape that narrows downward, but is not limited to this. For example, it may be a triangular pyramid or a square pyramid shape that narrows downward. In addition, the tip 12c below the branch pipe 12d may not be provided. The lower end of the branch pipe 12d may be a flat surface.

In this embodiment, the number of the branch pipes 12d of the second nozzle 12 and the number of the island portions 5a, 5b, and 5c in the frozen dessert body 2 are three, but are not limited thereto. In order to easily distribute the second frozen dessert material (island portions) in a wide and well-balanced manner, two to four are preferred, and three is more preferred.
In this embodiment, the first nozzle 11 has the reduced diameter portion 11c, but the reduced diameter portion 11c may be provided as necessary, and the embodiment may not have the reduced diameter portion 11c. When the reduced diameter portion 11c is provided, the speed at which the first uncured material is discharged from the discharge portion 11d becomes higher than the speed at which the first uncured material is supplied to the first nozzle 11.

In this embodiment, the composite uncured material 21 is cut perpendicular to the Z direction (extrusion direction) in the cutting section 20, but it is not necessarily perpendicular as long as the cut is made in a direction intersecting the extrusion direction and the molded product 22 can be dropped. For example, the angle between the plane perpendicular to the Y direction (X-Z plane) and the cut surface may be within a range of 90±30°, preferably 90±20°, more preferably 90±10°, and even more preferably 90±5°.
In this embodiment, after the molded product 22 is hardened to form the frozen dessert body 2, a coating layer may be further provided on the outer surface of the frozen dessert body 2 by a known method.
In this embodiment, an ice bar-shaped frozen dessert having a stick 3 is manufactured, but any frozen dessert having a flat-shaped frozen dessert body can be manufactured in the same manner. For example, a frozen dessert in which a flat-shaped frozen dessert body is contained in an edible container such as a monaka, or a frozen dessert in which a flat-shaped frozen dessert body is sandwiched between plate-shaped foods such as biscuits can be manufactured.

The present invention will be described in more detail below using examples, but the present invention is not limited to these examples. In the following, the unit of content, "%", is "mass %" unless otherwise specified.

<Measurement and evaluation methods>
[Viscosity of sauce composition]
A Brookfield viscometer was used with a No. 4 rotor at a measurement temperature (sample temperature) of 5° C. and a predetermined number of rotations, and the value (unit: Pa·s) 30 seconds after the rotor started to rotate was taken as the measured viscosity.

[Brix of sauce composition]
The Brix of the sauce composition was measured using a digital refractometer (ATAGO RX-5000i-Plus, product name: ATAGO RX-5000i-Plus) at a measurement condition of 20° C. The measurement was performed three times, and the average value was used as the measurement result.
Density of the Source Composition
The sauce composition, the temperature of which had been adjusted to 5° C., was placed in a 100 cm ³ container, and the weight was measured to determine the density.
[Method for measuring temperature of first uncured material in composite uncured material]
Immediately after dropping onto the tray, the temperature of the sea portion of the molded product was measured at any two points with a contact thermometer, and the average value was regarded as the temperature of the first uncured material in the composite uncured material.

[Method for evaluating the smoothness of the front end surface]
As shown in Fig. 9, the frozen dessert 1 was placed on the XY plane so that the front end surface 2a of the frozen dessert body 2 was on the upper side, and the height difference G between the highest and lowest positions in the Z direction was measured. The height difference G was measured for 10 frozen desserts 1 produced continuously, and the average value was used as the measurement result.
The smoothness of the front end surface was evaluated according to the following criteria.
A: Height difference G is less than 2.0 mm.
B: Height difference G is 2.0 mm or more and less than 3.0 mm.
C: Height difference G is 3.0 mm or more and less than 4.0 mm.
D: Height difference G is 4.0 mm or more.

[Method for evaluating stick parallelism]
After the hardening process, when the frozen dessert on the tray is peeled off from the tray by a device that grasps and lifts the stick, if the stick 3 is inserted at an angle to the XY plane of the frozen dessert body 2, as illustrated in Figure 10, the stick 3 cannot be grasped and the frozen dessert 1 cannot be lifted.
When the operation of lifting 320 frozen desserts from the tray was carried out continuously, the number of frozen desserts that could not be lifted and remained on the tray was regarded as the number of production defects.
The parallelism of the stick was evaluated according to the following criteria.
A: The number of manufacturing defects is 2 or less.
B: The number of manufacturing defects is 3 to 7.
C: The number of manufacturing defects is 8 or more.

<Apparatus>
In the following examples, a manufacturing apparatus shown in Fig. 3 was used. Air nozzles 11e were provided at two locations, on the outside near the bottom end of discharge portion 11d and on the outside of main tube portion 11b.
The height h0 from the lower end of the discharge portion 11d to the upper end of the supply portion 11a was 340 mm.
The height h1 from the bottom end of the discharge portion 11d to a position halfway up the main tube portion 11b (the height to the top end of the temperature control region) was 236 mm.
When the height h1 (= 236 mm) to the upper end of the temperature control area is 100%,
The distance h2 from the bottom end of the discharge portion 11d to the air nozzle 11e on the outside of the main tube portion 11b is 53.6%,
The height h3 from the bottom end of the discharge portion 11d to the boundary between the reduced diameter portion 11c and the main tube portion 11b is 45.5%,
The height h4 from the lower end of the discharge portion 11d to the boundary between the discharge portion 11d and the reduced diameter portion 11c is 31.3%,
The height h5 from the bottom end of the discharge portion 11d to the air nozzle 11e in the vicinity of the bottom end was 11.0%.
The discharge hole 12e of the second nozzle 12 was slit-shaped, and the opening position was 25.5 to 72.3% of the distance D from the rotation axis P to the inner wall of the main cylinder portion 11b. The maximum value of the slit width w was 2.5 mm, and the minimum value was 1.5 mm.

<Production conditions>
In the following test examples, the following manufacturing conditions were common.
Planar shape of the frozen dessert body 2 (design value): Approximately elliptical with a long diameter of 92 mm and a short diameter of 51 mm.
Thickness of frozen dessert body 2 (design value): 20 mm (thickness at the outer periphery of frozen dessert body 2).
Volume of frozen dessert body 2 (design value): 74.2 mL.
Central angle α (design value): 158.2°.
Molding speed (number of molded pieces obtained per minute): 130 pieces/min.

<Ingredients>
The raw materials used in the formulation in Table 1 are as follows.
[Ice Mix]
Cream (milk fat 45%): manufactured by Morinaga Milk Industry Co., Ltd. Milk fat content 45.0% by mass, non-fat milk solids content 4.5% by mass, solids content 49.5% by mass.
Skim concentrated milk (non-fat milk solids 35%): manufactured by Morinaga Milk Industry Co., Ltd. Milk fat content 0.4% by mass, non-fat milk solids 34.6% by mass, solids content 35.0% by mass.
・Granulated sugar: beet granulated sugar, manufactured by Hokkaido Sugar Industry Co., Ltd.
- Starch syrup (solid content 65%): solid content 65% by mass, manufactured by Japan Corn Starch Co., Ltd.
Sweetened frozen egg yolk: fat content 22.30% by mass, solid content 55.9% by mass, manufactured by Sanshu Foods Co., Ltd.
Emulsion stabilizer: thickening polysaccharide 50.0% by mass, glycerin fatty acid ester 50.0% by mass, manufactured by Taiyo Kagaku Co., Ltd.
Stabilizer: 100.0% by mass of thickening polysaccharide, manufactured by Taiyo Kagaku Co., Ltd.
Emulsifier: 100.0% by mass of glycerin fatty acid ester, manufactured by Taiyo Kagaku Co., Ltd.
・Strawberry juice concentrate: Produced by Iwata Bussan Co., Ltd.
Colorant: 100.0% vegetable colorant by mass, manufactured by San-Ei Gen FFI Co., Ltd.
・Strawberry puree: Sweetened strawberry puree, manufactured by Taiyo Kagaku Co., Ltd.
・Flavor: Strawberry flavor, manufactured by Hasegawa Fragrance Co., Ltd.

[Test Example 1]
The first frozen dessert ingredient was a frozen product of the ice cream ingredient mix (blending A) shown in Table 1. The ingredients of blending A were mixed and melted, heat sterilized, homogenized, and continuously supplied to a continuous freezer with the temperature adjusted to 2 to 6°C. The partially frozen product discharged from the continuous freezer was continuously supplied to the first nozzle 11. The discharge temperature of the partially frozen product (supply temperature to the nozzle) was set to -5.9°C and the actual measured value was -6.2 to -5.7°C, and the overrun was set to 35% and the actual measured value was 32 to 38%.
The overrun of the partially frozen product was calculated using the following formula.
{(density of ice cream ingredient mix/density of partially frozen product)-1} x 100 = overrun (unit: %)
The density of the ice cream ingredient mix was determined by placing the ice cream mix, whose temperature had been adjusted to 5°C, in a ¹⁰⁰ cm3 container and measuring the weight.
The density of the partially frozen product was determined by placing the partially frozen product discharged from the freezer in a ¹⁰⁰ cm3 container and measuring the weight to obtain the density.

The second frozen dessert ingredients used were sauce compositions (mixtures S1 to S17) shown in Tables 2 and 3. The raw materials of each mix were mixed and dissolved, heat sterilized, and the temperature was adjusted to 3 to 8°C (set value 5°C), and the mixture was continuously supplied to the second nozzle 12. The overrun of the sauce composition was 0%.
The viscosity of the sauce composition was measured by the above method. The viscosity (unit: Pa·s) was measured at rotation speeds of 6, 12, 30, and 60 rpm. The ratio of the viscosity η1 at a rotation speed of 6 rpm to the viscosity η2 at a rotation speed of 30 rpm, η1/η2, was calculated. The results are shown in Tables 2 and 3.
The results of measuring the viscosity of the blends S1 to S10 are shown in the graph of Figure 11. In Figure 11, the horizontal axis represents the rotation speed, and the vertical axis represents the viscosity.

In this example, the ratio of the volume V1 of the partially frozen ice cream ingredient mix extruded from the first nozzle 11 to the total volume V2 of the sauce composition extruded from the three discharge holes 12e per unit time was set so that V1:V2, which represents the ratio of the volume V1 of the frozen ice cream ingredient mix (sea portion 4) to the total volume V2 of the sauce composition (island portions 5a, 5b, 5c) in the frozen dessert body 2, is 100:7 (design value).

The composite unhardened product, which was a combination of the partially frozen ice cream ingredient mix and the unhardened sauce composition, was discharged from the discharge section and cut perpendicularly to the discharge direction, and the molded product 22 was dropped onto the tray 30. A stick 3 was pierced into the composite unhardened product just before it was cut.
The molded product 22 on the tray 30 is hardened by holding it at -42°C to -35°C for 30 to 31 minutes in a hardening process, and then peeled off from the tray 30 by a device for gripping and lifting the stick 3, to obtain an ice bar-shaped frozen dessert 1.

During the production of the frozen dessert, gas was blown from the air nozzle 11e located at a position of h5=11.0% onto the outer surface of the discharge portion 11d of the first nozzle 11. Air at 11 to 22° C. was used as the gas.
The temperature of the first unhardened material (partially frozen ice ingredient mix) in the composite unhardened material was within the range of -6.2 to -5.5°C.
Frozen desserts were produced by changing the blending ratio of the sauce composition (S1 to S17). One hour after the start of production, the frozen desserts extruded onto the tray 30 were evaluated for smoothness of the front end surface and parallelism of the sticks by the above-mentioned method. The results are shown in Tables 4 to 7 (the same applies below).

[Test Examples 2 to 6]
As shown in Tables 4 to 7, frozen desserts were produced and evaluated in the same manner as in Test Example 1, except that the volume ratio of V1:V2 was changed within the range of 100:9 to 100:17.

In each of Test Examples 1 to 6, a flat frozen dessert was obtained in which three islands 5a, 5b, and 5c made of a sauce composition were arranged obliquely with respect to the Z direction in the frozen ice cream ingredient mix (sea portion 4) as shown in Fig. 1. When the end faces 2a and 2b in the Z direction of the obtained frozen dessert are viewed in plan, the shape of each island 5a, 5b, and 5c is a curve extending from the inside to the outside and bending in the Q1 direction centered on the rotation axis P, and each island 5a, 5b, and 5c was shifted in the Q1 direction between the front end face 2a and the back end face 2b. In each of the frozen desserts, the central angle β of the region in which each of the island parts 5a, 5b, and 5c exists in the Q1 direction was 120° or more for all of the three island parts 5a, 5b, and 5c, and the sum of the central angles β of the three island parts 5a, 5b, and 5c was 360° or more.
In addition, in all test examples, the sauce composition was extruded smoothly without interruption from the second nozzle 12, and production stability was excellent.

The blends S3 to S17, in which the freezing point of the second frozen dessert material is -5.0°C or lower, are superior to the blends S1 and S2, in which the freezing point of the second frozen dessert material is higher than -5.0°C, in that the difference in flavor and texture between the first and second frozen dessert materials can be recognized. They are also superior in that the moisture in the second frozen dessert material is less likely to be partially frozen when the second frozen dessert material is cooled in the second nozzle 12 by the first frozen dessert material. If the ice generated in the second frozen dessert material in the second nozzle 12 blocks a part of the discharge hole 12e, the shape of the island portion becomes unstable, and the island portion is less likely to spread over the entire sea portion.
Comparing Test Examples 1 to 6, there was a tendency for the smoothness of the front end surface and the parallelism of the stick to decrease as the ratio of V2 to V1 increased. Even under conditions where the ratio of V2 was high, the smoothness of the front end surface and the parallelism of the stick could be improved by changing the physical properties of the source composition. In particular, the source composition with a high η1 at a measurement temperature of 5°C and a high η1/η2 had a large improvement effect.

[Production Example 1]
The first frozen dessert ingredient was changed to a frozen chocolate ice cream (milk fat 9.1% by mass, non-fat milk solids 7.9% by mass, solids 37.6% by mass, freezing point -2.6°C), and the sauce composition was changed to a raw chocolate sauce (manufactured by Fuji Oil Co., Ltd., fat 29.6% by mass, solids 70.1% by mass), and a frozen dessert was produced under the following conditions: The freezing point of the sauce composition was -12.2°C, Brix was 60.4°, density was 1.24 g/cm ³ , η1 was 113.2 Pa·s, and η1/η2 was 5.05.
The other manufacturing conditions were the same as those in Test Example 2. The smoothness of the front end face was evaluated as A, and the parallelism of the stick was evaluated as A.
In the obtained frozen dessert, the central angles β of the three island portions 5a, 5b, 5c were approximately 60°, approximately 170°, and approximately 290°, respectively, and the sum of the central angles β of the three island portions 5a, 5b, 5c was approximately 520°.
Furthermore, during continuous production, the sauce composition sometimes flowed out of the second nozzle 12 and sometimes did not.

[Production Example 2]
The first frozen dessert ingredient was changed to a frozen chocolate ice cream (milk fat 9.9% by mass, non-fat milk solids 8.6% by mass, solids 38.7% by mass, freezing point -2.9°C), and the sauce composition was changed to a chocolate sauce (manufactured by Nippon Borch Flavor Co., Ltd., fat content 6.0% by mass, solids content 60.3% by mass), and a frozen dessert was produced under the following conditions: The freezing point of the sauce composition was -13.0°C, the Brix was 58.1°, the density was 1.23 g/cm ³ , η1 was 27.6 Pa·s, and η1/η2 was 2.35.
The other manufacturing conditions were the same as those in Test Example 2. The smoothness of the front end face was evaluated as A, and the parallelism of the stick was evaluated as A.
In the obtained frozen dessert, the central angles β of the three island portions 5a, 5b, 5c were approximately 150°, approximately 190°, and approximately 250°, respectively, and the sum of the central angles β of the three island portions 5a, 5b, 5c was approximately 590°.
Furthermore, during continuous production, the sauce composition sometimes flowed out of the second nozzle 12 and sometimes did not.

[Production Example 3]
The first frozen dessert ingredient was a frozen product of the ice cream ingredient mix (blending A) shown in Table 1. The ingredients of blending A were mixed and melted, heat sterilized, homogenized, and continuously supplied to a continuous freezer with the temperature adjusted to 2 to 6°C. The partially frozen product discharged from the continuous freezer was continuously supplied to the first nozzle 11. The discharge temperature of the partially frozen product (supply temperature to the nozzle) was set to -5.9°C and the actual measured value was -6.2 to -5.7°C, and the overrun was set to 35% and the actual measured value was 32 to 38%.
The second frozen dessert ingredient used was the sauce composition (blending S5) shown in Table 2. The ingredients of blend S5 were mixed and dissolved, heat sterilized, and cooled to 10°C or lower. The temperature was adjusted to 2-6°C and continuously supplied to the continuous freezer. The overrun of the sauce composition discharged from the continuous freezer was a set value of 15%, and an actual measured value was 12%-18%. The temperature was adjusted to -4 to -6°C and continuously supplied to the second nozzle 12. The η1 of the sauce composition with 15% overrun and -5°C was 36.0 Pa s, and η1/η2 was 3.27.
The other manufacturing conditions were the same as those of Test Examples 5 and 6. In both Test Examples 5 and 6, the smoothness of the front end face was evaluated as A, and the parallelism of the sticks was evaluated as A.
In the obtained frozen dessert, the central angles β of the three island portions 5a, 5b, 5c were approximately 160°, approximately 200°, and approximately 200°, respectively, and the sum of the central angles β of the three island portions 5a, 5b, 5c was approximately 560°.
The sauce composition was extruded smoothly without interruption from the second nozzle 12, and production stability was excellent.

1 Frozen dessert 2 Frozen dessert body 2a Front end surface 2b Back end surface 3 Stick 4 Sea portion 5a, 5b, 5c Island portion 10 Extrusion portion 11 First nozzle 11a First supply portion 11b Main tube portion 11c Reduced diameter portion 11d Discharge portion 11e Air nozzle 11f Air outlet 12 Second nozzle 12a Second supply portion 12b Trunk pipe portion 12c Tip portion 12d Branch pipe portion 12e Discharge hole 20 Cutting portion 21 Composite uncured material 22 Molded product 30 Tray 51 Cylinder 52 Bladed dasher 52a Blade 53 Beater 54 Refrigerant jacket

Claims (6)

The ice cream cone is flat and has a sea portion made of a first ice cream ingredient and 2 to 4 island portions made of a second ice cream ingredient.
When an end surface in a thickness direction is viewed in plan, the island portion extends from the inside to the outside and forms a curve that passes through a center of the end surface and is curved in one rotation direction about an axis that is parallel to the thickness direction ,
the island portion is shifted in the rotation direction between one end face and the other end face in the thickness direction, and the island portion is a continuous layer extending obliquely with respect to the thickness direction,
The freezing point of the first frozen dessert ingredient is greater than -5.0 and equal to or less than -1.5°C, and the freezing point of the second frozen dessert ingredient is equal to or less than -5.0°C. The frozen dessert according to claim 1, wherein V1:V2, which represents the ratio of the volume V1 of the sea portion to the total volume V2 of the island portions, is 100:8 to 100:30. The frozen dessert according to claim 1 or 2, having a thickness of 10 to 30 mm. The frozen dessert according to any one of claims 1 to 3, wherein the viscosity of the second frozen dessert material measured using a B-type viscometer and rotor No. 4 at a measurement temperature of 5°C is 18 to 130 Pa·s at a rotation speed of 6 rpm, and η1/η2, which represents the ratio of the viscosity η1 at a rotation speed of 6 rpm to the viscosity η2 at a rotation speed of 30 rpm, is 2 to 6. The frozen dessert according to any one of claims 1 to 4, wherein the central angle α of the trajectory of the island portion moving from one end face to the other end face in the thickness direction in the one rotation direction is 30 to 200°. The frozen dessert according to any one of claims 1 to 5, wherein, when one end face or the other end face in the thickness direction is viewed in plan, the sum of the central angles β of the areas in which the island portions exist in the one rotation direction is 360° or more.

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