JP7829360B2 - Frozen dessert, liquid composition for frozen dessert, and method for producing frozen dessert - Google Patents

Description

This invention relates to frozen desserts, liquid compositions for frozen desserts, and methods for producing frozen desserts.

Generally, frozen desserts are manufactured by preparing a raw material liquid, freezing that liquid, shaping the resulting partially frozen product into the desired dessert form, and then further cooling and hardening it. In the case of slushy desserts, ice crystals are mixed into the raw material liquid or partially frozen product. Such frozen desserts can be hard and difficult to eat immediately after being removed from the freezer. For example, if the dessert is in a cup, it may be difficult to scoop immediately after being removed from the freezer. Similarly, if it's a bar-shaped dessert with a stick, it may be hard and difficult to bite into immediately after being removed from the freezer. In such cases, consumers have to wait for the dessert to soften as the temperature rises after being removed from the freezer. Therefore, there is a demand from consumers for frozen desserts that can be eaten as quickly as possible after being removed from the freezer.

Patent Document 1 describes a method for producing soft ice cream that is easy to scoop, which involves desalting the dairy raw material and then adding an enzyme to break down the lactose. Patent Document 2 describes a method comprising the steps of obtaining multiple types of partially frozen compositions, mixing the multiple types of partially frozen compositions, and freezing the mixed partially frozen compositions all at once.
Patent document 3 describes ice cream in which glucose is added to soften the texture. Patent document 4 describes ice cream in which glucose and glycerin are added to soften the texture.
Patent document 5 describes ice cream in which the hardness is reduced by adding 1% by weight or more of dextrin with an average molecular weight of 450 or less.
Patent document 6 describes a technique for improving the ease with which a spoon can pass through a frozen dessert by mixing ice chips into the base material and adjusting the size of the ice chips.
On the other hand, Patent Document 7 describes a liquid composition for frozen desserts containing palatinose and a predetermined amount of dextrin or dextrin and water-soluble dietary fiber. It also describes the incorporation of betaine into this liquid composition for frozen desserts.

International Publication No. 2011/077739 Japanese Patent Publication No. 2015-128423 Japanese Unexamined Patent Publication No. 56-23850 Japanese Unexamined Patent Publication No. 56-23851 Patent No. 3427997 Japanese Patent Publication No. 2000-316481 International Publication No. 2019/168002

However, implementing the technologies described in Patent Document 1 and Patent Document 2 requires new equipment, so the technologies in Patent Document 1 and Patent Document 2 cannot meet the need to reduce capital investment.
Methods such as those described in Patent Documents 3 and 4, which involve incorporating specific sweetening ingredients to soften the texture of frozen desserts, result in the taste of the dessert being affected by these ingredients. From a product design perspective, this becomes a constraint in determining the taste of the frozen dessert.
When dextrin is incorporated, as in Patent Document 5, the solid content of the frozen dessert liquid tends to increase due to the large amount of dextrin used. A higher solid content in the liquid increases its viscosity, which makes sterilization and other processes difficult. To lower the solid content of the liquid, the milk and fat content must be reduced, which also restricts the flavor. In other words, the technology in Patent Document 5 also becomes a constraint in determining the taste of the frozen dessert from a product design perspective.
As described in Patent Document 6, the method of mixing ice chips into a frozen dessert base and adjusting the size of the ice chips is only effective because it is due to the ice chips themselves, not the frozen dessert base itself. Therefore, it is not sufficient in terms of softening the frozen dessert, and a softer frozen dessert is desired.
On the other hand, the liquid composition for frozen desserts described in Patent Document 7 is intended to be consumed by freezing it at home and then thawing it while drawing it out of the container, or by freezing a sherbet-like beverage filled in a flexible container and then kneading it before drinking (see paragraph [0004] of Patent Document 7). In other words, since the liquid composition for frozen desserts described in Patent Document 7 is frozen while filled in a container such as a pouch, the frozen product can be described as an ice slurry that does not have overrun, and is different from typical frozen desserts. Furthermore, Patent Document 7 does not disclose any effects of incorporating betaine.

The present invention aims to provide a frozen dessert that can be consumed immediately after being removed from the freezer, as well as a liquid composition for frozen desserts and a method for producing frozen desserts that can be consumed immediately after being removed from the freezer.

[1] Includes organizations with overruns exceeding 0%,
A frozen dessert containing betaine.
[2] The frozen dessert of [1], wherein the betaine is trimethylglycine.
[3] A frozen dessert according to [1] or [2], wherein the structure further comprises an emulsifier.
[4] The frozen dessert according to [3], comprising at least one emulsifier selected from the group consisting of sucrose fatty acid esters and glycerin fatty acid esters.
[5] A frozen dessert which is any of [1] to [4], wherein the frozen dessert is shaved ice.
[6] A liquid composition for frozen desserts comprising tissue having an overrun of more than 0%,
A liquid composition for frozen desserts containing betaine.
[7] The liquid composition for frozen desserts according to [6], wherein the betaine is trimethylglycine.
[8] A liquid composition for frozen desserts according to [6] or [7], further comprising an emulsifier.
[9] The liquid composition for frozen desserts according to [8], wherein the emulsifier comprises at least one selected from the group consisting of sucrose fatty acid esters and glycerin fatty acid esters.
[10] A liquid composition for frozen desserts, any of [6] to [9], wherein the frozen dessert is slushy.
Prepare one of the following liquid compositions for frozen desserts: [11], [6], to [9].
A method for producing a frozen dessert, comprising freezing the aforementioned liquid composition for frozen desserts while allowing it to overrun.
Prepare the liquid composition for frozen desserts according to [12] [10],
The liquid composition for frozen desserts and ice granules are mixed together.
A method for producing a frozen dessert, comprising freezing the liquid composition for frozen desserts, which has been mixed with the ice particles, while allowing it to overrun.

According to the present invention, it is possible to provide a frozen dessert that can be consumed quickly after being removed from the freezer, as well as a liquid composition for frozen desserts and a method for producing frozen desserts that can be consumed quickly after being removed from the freezer.

This is a schematic diagram illustrating a method for measuring the hardness of frozen desserts. This is an example of a graph showing the measurement results of the hardness of frozen desserts. This is a schematic diagram illustrating a method for measuring the temperature of frozen desserts after they have been removed from the freezer.

In this specification, the following definitions apply:
In this invention, "frozen desserts" refers to products generally classified as "frozen desserts," and specifically includes ice cream (ice cream, ice milk, lacto ice) and frozen desserts. Ice cream refers to products made by processing milk or milk-based foods, or by freezing products that use milk as a main ingredient, and containing 3.0% by mass or more of milk solids. In this case, fermented milk may not be included. Ice cream is classified into three categories: ice cream, ice milk, and lacto ice, depending on the amount of milk solids and milk fat it contains. On the other hand, products with less than 3.0% by mass of milk solids are not considered ice cream, but are defined as frozen desserts according to the Ministry of Health and Welfare's notification "Standards and Criteria for Foods, Additives, etc." based on the Food Sanitation Act. The "shaved ice" described later is also included in the category of frozen desserts.

"Raw material liquid" refers to the liquid substance at the stage before the frozen dessert is formed, and contains some or all of the various components that are incorporated into the frozen dessert. Hereinafter, the raw material liquid before freezing may be referred to as "liquid composition for frozen dessert."
The "organization" is the frozen raw material liquid.
"Mizore" is a frozen dessert in which tissue and ice crystals are mixed together. An example of this mixed state is when the tissue forms a continuous phase and the ice crystals form a dispersed phase within it. Mizore may be a frozen dessert or ice cream (ice cream, ice milk, lacto ice).

"Overrun" is an indicator that shows the proportion of air contained within the tissue, and is the percentage of the volume of contained air relative to the volume before air was added (volume of the raw material liquid). For example, a tissue with an overrun of 100% contains the same volume of air as before air was added.
"Freezing" refers to the process of increasing ice crystals while stirring at a low temperature.
"Partially frozen material" refers to a substance that contains ice crystals and retains its fluidity. Generally, freezing a raw material liquid results in a partially frozen material.
"Hardening" refers to a state where water freezes and loses its fluidity. "To harden" or "to cause to harden" means to bring a material to such a hardened state, for example, by cooling it to -30 to -35°C. Generally, when a partially frozen material "hardens," it forms a structure.
Unless otherwise specified, the "freezing point" is the temperature at which the temperature of a liquid sample does not decrease due to the exothermic reaction that occurs when the liquid turns into a solid (the freezing point), measured over time while the sample temperature is cooled at an ambient temperature of -25°C.
The fat content (by mass) is measured using the Reese-Gottlieb method.
Solids are components other than water. The solids content (by mass) is calculated from the water content (by mass) of the raw materials (calculation formula: 100 - water content (by mass) = solids content).
Unless otherwise specified, the numerical range indicated by "~" refers to the range of values whose lower and upper limits are the numbers before and after "~".

The average diameter of bubbles in the tissue is the median diameter of 100 bubbles obtained from optical microscope images. The median diameter of the bubbles is determined by placing the frozen dessert in a -15°C freezer, taking microscopic images of the tissue using an optical microscope that has been temperature-controlled at -15°C, and measuring the diameter of 100 bubbles (in μm) by image processing analysis of these microscopic images.
The average particle size of ice crystals in the tissue is the median diameter of the equivalent circular diameter of 100 ice crystals obtained from optical microscope images. The median diameter of the equivalent circular diameter of ice crystals is determined by placing the frozen dessert in a -15°C freezer, taking microscopic images of the tissue using an optical microscope that has been temperature-controlled at -15°C, measuring the area of each of the 100 ice crystals through image processing analysis of these microscopic images, and then calculating the diameter of the cross-section (equivalent circular diameter) when the ice crystal is considered to be a sphere, based on these area values.
The average particle size of ice particles is the median diameter of the equivalent circular diameter of 100 ice particles obtained from optical microscope images. It is measured using the same method as the average particle size of ice crystals.

For microscopic observation and imaging, the optical microscope and image processing system can be, for example, the KH-7700 manufactured by Hirasawa Co., Ltd.; the low-temperature environment box for imaging can be, for example, the AXLL-900 low-temperature glove box manufactured by Hirasawa Co., Ltd.; and the objective lens can be, for example, the MX(G)-10C (350x) manufactured by HIROX Corporation. A -15°C environment is desirable for microscopic observation and imaging.

Hardness is measured using a texture analyzer equipped with a cylindrical stainless steel measuring jig with a diameter of 4 mm. The texture analyzer used is the TA-XT Plus manufactured by Eiko Seiki Co., Ltd.
Referring to Figure 1, the method for measuring the hardness of frozen desserts will be explained in more detail.
For measuring hardness, a cup-packaged frozen dessert 10 is prepared in advance by filling a cup 14 with the frozen dessert 12, and this cup-packaged frozen dessert 10 is used for measurement.
As shown in Figure 1, a cup of frozen dessert 10 is placed on a measuring platform 22, and a measuring jig 24 (4 mm diameter cylindrical, made of stainless steel), connected to a texture analyzer (not shown), is lowered from above the cup of frozen dessert 10 downwards at a speed of 1 mm/second. At this time, the penetration depth D of the measuring jig 24 (penetration depth from the surface of the frozen dessert 12) and the hardness (strength of rebound) at that penetration depth D are measured.
In the following, the hardness value measured at a specific puncture depth D (for example, D = 4 mm) may be referred to as "measured hardness."

Figure 2 is an example of a graph showing the results of hardness measurement.
In the graph in Figure 2, the vertical axis represents hardness (g), and the horizontal axis represents the penetration depth D of the measuring jig (mm). In the example in Figure 2, the measurement was stopped when the penetration depth D exceeded 4 mm.
As shown in Figure 2, the hardness tends to increase as the penetration depth D increases.
In the graph in Figure 2, the dotted line shows the relationship between specific penetration depths D (D = 3 mm and D = 4 mm) and the measured hardness corresponding to these penetration depths D. In other words, in Figure 2, the measured hardness at a penetration depth of 3 mm is 2326 g, and the measured hardness at a penetration depth of 4 mm is 3118 g.

[Frozen dessert]
A frozen dessert according to one aspect of the present invention (hereinafter also referred to as "this frozen dessert") contains a structure with an overrun of more than 0%. The structure will be described in detail later.
This frozen dessert may be any of the following: frozen dessert, ice cream, ice milk, or lacto ice.

A preferred embodiment of this frozen dessert is slush. Among frozen desserts, slush is the one that best benefits from the effects of this invention.
Mizore contains ice particles in addition to its texture. These ice particles are different from the ice crystals that crystallize and form in the freezer in typical frozen desserts. Ice crystals are formed when water in the raw material liquid freezes, while ice particles are mixed into the raw material liquid from an external source. Therefore, mizore can also be described as a frozen dessert that contains ice particles other than ice crystals.

Shaved ice can be produced, for example, by preparing a raw material liquid, mixing it with ice crystals to create a raw material mixture, and then freezing this mixture through a freezer. If only the raw material liquid is passed through the freezer without mixing in ice crystals, it will become a general frozen dessert other than shaved ice. Therefore, it is also possible to first produce a general frozen dessert by passing only the raw material liquid through the freezer, and then mix in ice crystals to make shaved ice.
In any case, in the case of slush, the structure of the frozen raw material is usually the same as that of a frozen dessert made by passing the raw material directly through a freezer and freezing it, so it can be considered equivalent to a typical frozen dessert. Therefore, slush can also be described as a mixture of a typical frozen dessert and ice crystals.

In general, when preparing slush, ice particles are often mixed before the freezing process. This is because the freezing process adds a stirring action, which has the advantage of thoroughly mixing the ice particles with the surrounding tissue. Furthermore, if the raw liquid contains fat, it is presumed that fat aggregation occurs on the outer surface of the ice particles during the freezing process. This is because, during the freezing process, the sharp edges of the angular ice particles are thought to break down fat globules, promoting fat aggregation and forming a fat film. Generally, if slush containing fat is frozen for an extremely long period, the ice particles may enlarge, altering the texture and consistency. However, the fat film has the advantage of suppressing this enlargement of ice particles. Additionally, the fat film inhibits the fusion of ice particles during the manufacturing process, thus eliminating manufacturing problems such as pipe clogging caused by fused ice particles, and further preventing deterioration of texture and consistency due to fused ice particles.

<Organization>
The organization includes betaine.
The tissue may further contain emulsifiers.
The material may further contain other ingredients besides betaine and emulsifiers, as necessary, to the extent that it does not impair the effects of the present invention.

(Betaine)
Betaine is a compound (intramolecular salt) in which positive and negative charges are located at non-adjacent positions within the same molecule, and the positively charged atom does not have any dissociable hydrogen atoms bonded to it, resulting in the molecule as a whole having no charge. Any betaine that can be used as a food additive is acceptable. Examples of betaine include N-trialkyl substituted amino acids.
Examples of N-trialkyl substituted amino acids include monoaminomonocarboxylic acids (neutral amino acids) such as glycine, alanine, leucine, isoleucine, phenylalanine, and valine. The alkyl group in the N-trialkyl substituted amino acid may be linear or branched. The number of carbon atoms in the alkyl group is preferably 1 to 3, and particularly preferably 1. Betaine may be used alone or in combination of two or more types.
As for betaine, trimethylglycine is preferred from the standpoint of economy, safety, and availability.

The betaine content in the tissue should be greater than 0% by mass, but considering its effect in softening frozen desserts, the following amounts are desirable relative to the total mass of the tissue: 0.01% or more, 0.02% or more, 0.04% or more, 0.05% or more, 0.06% or more, 0.08% or more, 0.1% or more, 0.104% or more, 0.11% or more, 0.12% or more, 0.14% or more, 0.15% or more, 0.16% or more, 0.18% or more, and 0.2% by mass. % or more, more than 0.2 mass%, 0.24 mass% or more, 0.25 mass% or more, 0.26 mass% or more, 0.3 mass% or more, 0.32 mass% or more, 0.34 mass% or more, 0.35 mass% or more, 0.36 mass% or more, 0.38 mass% or more, 0 .4 mass% or more, 0.416 mass% or more, 0.45 mass% or more, 0.5 mass% or more, 0.6 mass% or more, 0.65 mass% or more, 0.7 mass% or more, 0.75 mass% or more, or 0.8 mass% or more.
Furthermore, in terms of flavor, the betaine content in the tissue is preferably 5.0% by mass or less, 4.0% by mass or less, 3.0% by mass or less, 2.0% by mass or less, less than 2.0% by mass, 1.8% by mass or less, 1.6% by mass or less, 1.4% by mass or less, 1.2% by mass or less, or 1.0% by mass or less, relative to the total mass of the tissue.
The lower and upper limits for the betaine content mentioned above can be combined as appropriate.

(emulsifier)
When imparting overrun to the tissue, it is preferable to include an emulsifier in order to obtain a higher overrun value. It is also preferable to include an emulsifier when the raw material liquid contains fat.
As emulsifiers, general emulsifiers used in food can be used, such as sucrose fatty acid esters, glycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, lecithin, saponins, and sodium caseinate. One type of emulsifier may be used alone, or two or more types may be used in combination.

As an emulsifier, at least one selected from the group consisting of sucrose fatty acid esters and glycerin fatty acid esters is preferred, with glycerin fatty acid esters being more preferred, as using it in combination with betaine further reduces the hardness of the frozen dessert.
At least one selected from the group consisting of sucrose fatty acid esters and glycerol fatty acid esters may be used in combination with other emulsifiers.

Considering the effect of obtaining a higher overrun value and the effect of making the frozen dessert softer, the emulsifier content is preferably 0.01% by mass or more, 0.03% by mass or more, 0.05% by mass or more, 0.06% by mass or more, 0.08% by mass or more, 0.1% by mass or more, 0.12% by mass or more, 0.14% by mass or more, 0.16% by mass or more, 0.18% by mass or more, or 0.2% by mass or more, relative to the total mass of the tissue.
Furthermore, in terms of flavor, the emulsifier content in the tissue is preferably 1.50% by mass or less, 1.00% by mass or less, 0.90% by mass or less, 0.80% by mass or less, 0.70% by mass or less, 0.60% by mass or less, 0.50% by mass or less, 0.45% by mass or less, 0.40% by mass or less, 0.35% by mass or less, 0.30% by mass or less, or 0.25% by mass or less, relative to the total mass of the tissue.
The lower and upper limits for the emulsifier content mentioned above can be combined as appropriate.

(Other ingredients)
Other ingredients include, for example, sweeteners, milk ingredients, egg ingredients, stabilizers, vegetable oils, and other additives.

In this invention, the term "sweetener" refers to an ingredient that imparts sweetness to frozen desserts, and is a concept that includes sugars and other ingredients that impart sweetness.
As sweeteners, those known as ingredients for frozen desserts can be used as appropriate. Specific examples include sugars such as sucrose (white sugar, granulated sugar, brown sugar, black sugar), corn syrup, powdered syrup, sugar-mixed isomerized sugar, isomerized sugar, lactose, glucose, maltose, fructose, invert sugar, reduced malt syrup, honey, trehalose, palatinose, D-xylose, and other sugars; sugar alcohols such as xylitol, sorbitol, multilol, and erythritol; and high-intensity sweeteners such as sodium saccharin, cyclamate and its salts, acesulfame potassium, thaumatin, aspartame, sucralose, alitame, neotame, and stevioside contained in stevia extract. Sweeteners may be used individually or in combination of two or more.
The amount of sweetener in the raw material liquid is set to achieve the desired sweetness.
The sweetener does not have to contain palatinose, but if it does contain palatinose, it is preferable that the palatinose content be less than 6% by mass of the total mass of the tissue, from the standpoint of flavor.

Examples of dairy components include raw milk, milk, cream, butter, skim milk powder, skim milk concentrate, condensed milk, cheese, whey, whey protein concentrate, and other dairy products. Dairy components may be used individually or in combination of two or more.

Examples of egg components include egg yolk, egg white, whole egg, sweetened egg, and egg yolk oil. Egg components may be used individually or in combination of two or more.
Because egg yolk has emulsifying properties, including egg components can reduce the amount of emulsifiers used. Alternatively, a good emulsified state can be achieved without using emulsifiers at all.

Examples of stabilizers include gelatin, pectin, sodium carboxymethylcellulose, guar gum, locust bean gum, carrageenan, microcrystalline cellulose, gum arabic, karaya gum, xanthan gum, tara gum, gellan gum, native gellan gum, macrohomopsyl gum, agar, alginates (alginic acid, alginates), and soybean polysaccharides. Stabilizers may be used individually or in combination of two or more.

Examples of vegetable oils include palm oil, palm kernel oil, coconut oil, soybean oil, rapeseed oil, cottonseed oil, corn oil, sunflower oil, olive oil, and sunflower oil. Vegetable oils may be used individually or in combination of two or more types.

Other additives that can be used include known ingredients in frozen desserts, such as fruit juice, salt, acidulants, flavorings, colorings, alcoholic beverages, defoaming agents, fortifiers, enzymes, antioxidants, seasonings, and other food additives.

The tissue has an overrun of more than 0%. In other words, the tissue contains air bubbles.
The tissue overrun is preferably 2% or more, 4% or more, 6% or more, 8% or more, 10% or more, 12% or more, 14% or more, 16% or more, 18% or more, 20% or more, 22% or more, 24% or more, 26% or more, 28% or more, 30% or more, 32% or more, 34% or more, or 35% or more. If the overrun is above the lower limit, it is easier to obtain a flavor characteristic of a light and refreshing taste.
Furthermore, the organizational overrun is preferably 200% or less, 190% or less, 180% or less, 160% or less, 150% or less, 140% or less, 135% or less, 130% or less, 125% or less, 120% or less, 115% or less, 110% or less, 105% or less, 100% or less, 98% or less, 96% or less, 94% or less, 92% or less, 90% or less, 88% or less, 86% or less, 84% or less, 82% or less, 80% or less, 78% or less, 76% or less, 74% or less, 72% or less, 70% or less, 68% or less, 66% or less, 64% or less, 62% or less, 60% or less, 58% or less, 56% or less, 54% or less, 52% or less, 50% or less, 48% or less, 46% or less, or 45% or less. If the overrun is below the aforementioned upper limit, it is easier to obtain flavor characteristics characterized by richness.
The above-mentioned lower and upper limits for overrun can be combined as appropriate.

The average diameter of air bubbles in the tissue is preferably 80 μm or less, more preferably 70 μm or less, even more preferably 60 μm or less, particularly preferably 50 μm or less, and most preferably 40 μm or less. The lower limit of the average diameter of air bubbles is not particularly limited, but for example, it is 2 μm. When the average diameter of air bubbles is below the upper limit, the texture tends to be superior.

Typically, ice crystals are present within the tissue.
In the structure, the average particle size of ice crystals is preferably less than 100 μm, more preferably 80 μm or less, even more preferably 70 μm or less, particularly preferably 60 μm or less, and most preferably 50 μm or less. The lower limit of the average particle size of ice crystals is not particularly limited, but for example, it is 1 μm. If the average particle size of ice crystals is below the above upper limit, the texture when eaten tends to be better.

The freezing point of the tissue should not be too high, considering its suitability for stable manufacturing. For example, it should be -2°C or lower, preferably -2.5°C or lower, more preferably -3°C or lower, even more preferably -3.5°C or lower, and particularly preferably -4°C or lower.
Note that the freezing point of the tissue is the same as the freezing point of the raw material liquid.

<Ice crystals>
Any type of ice particle can be used, but crushed ice, which is made by breaking up large-diameter ice into smaller pieces, is preferable because the size of the ice particles can be easily adjusted.
The ice crystals may also be made to contain various components to give them flavor.

The average particle size of ice particles is preferably 0.1 mm (100 μm) or larger, and more preferably 0.2 mm or larger, 0.3 mm or larger, 0.4 mm or larger, 0.5 mm or larger, 0.6 mm or larger, 0.7 mm or larger, 0.8 mm or larger, 0.9 mm or larger, 1.0 mm or larger, or 1.1 mm or larger. The upper limit of the average particle size of ice particles is not particularly limited, but for example, it may be 30 mm or less, 25 mm or less, 20 mm or less, 18 mm or less, 16 mm or less, 14 mm or less, 12 mm or less, 10 mm or less, or 8 mm or less.

The ice particles may have a length of more than 1.0 mm along their longest axis, or less than 1.0 mm along their longest axis, and they may be mixed together.
The ice particles may have an average length of 0.06 mm to 1.0 mm along their longest axis, with 80% or more, preferably 90% or more, of them having a length in the range of 0.06 mm to 1.0 mm; or the average length of the ice particles may have an average length of 0.06 mm to 0.6 mm along their longest axis, with 80% or more, preferably 90% or more, of them having a length in the range of 0.06 mm to 0.6 mm; or the average length of the ice particles may have an average length of 0.11 mm to 0.6 mm along their longest axis, with 80% or more, preferably 90% or more, of them having a length in the range of 0.11 mm to 0.6 mm.
However, if the emphasis is on making the texture of the ice crystals more noticeable when eating, it is preferable that the length of the ice crystals along their longest axis exceeds 1.0 mm, and more preferably 1.1 mm or more, 1.2 mm or more, 1.3 mm or more, 1.4 mm or more, or 1.5 mm or more. Furthermore, it is preferable that the average length of the ice crystals exceeds 1.0 mm, and even more preferably that 80% or more, and more preferably 90% or more, of the ice crystals exceed 1.0 mm.

The ice particle content in sleet is an amount greater than 0% by mass relative to the total mass of tissue and ice particles. If the ice particle content is 0% by mass, it will be a regular frozen dessert and not sleet. The ice particle content is preferably 2% or more by mass, 4% or more by mass, 6% or more by mass, 8% or more by mass, 10% or more by mass, 12% or more by mass, 14% or more by mass, 16% or more by mass, 18% or more by mass, 20% or more by mass, 22% or more by mass, 24% or more by mass, 26% or more by mass, 28% or more by mass, 30% or more by mass, 32% or more by mass, 34% or more by mass, 36% or more by mass, 38% or more by mass, 40% or more by mass, 42% or more by mass, 44% or more by mass, 46% or more by mass, or 47% or more by mass, relative to the total mass of tissue and ice particles.
Further, the content of ice grains is less than 100 mass% with respect to the total mass of the tissue and ice grains, 99 mass% or less, 98 mass% or less, 96 mass% or less, 94 mass% or less, 92 mass% or less, 90 mass% or less, 88 mass% or less, 86 mass% or less, 84 mass% or less, 82 mass% or less, 80 mass% or less, 78 mass% or less, 76 mass% or less, 74 mass% or less, 72 mass% or less, 70 mass% or less, 68 mass% or less, 66 mass% or less, 64 mass% or less, 62 mass% or less, 60 mass% or less, 58 mass% or less, 56 mass% or less, 54 mass% or less, 52 mass% or less, 50 mass% or less, 49 mass% or less, or 48 mass% or less.
In particular, when mixing the raw material liquid and ice particles to form a raw material mixture and then freezing it, handling is easier if such a raw material mixture maintains its fluidity. To further facilitate the handling of the raw material mixture, it is preferable that the ice particle content be 70% by mass or less of the total mass of the tissue and ice particles.
The lower and upper limits for the ice particle content mentioned above can be combined as appropriate.

This frozen dessert may be contained in a container. The container for this frozen dessert is preferably a rigid container that does not easily change shape when force is applied, or a flexible container that returns to its original shape when the force is removed, even if it is deformed by force. Examples of such containers include cup-shaped containers, paper boxes, tubes, flexible packaging bags, cans, tubes, etc.
A bar may be inserted into this frozen dessert.
This frozen dessert is preferably one that is eaten using a spoon or other utensil.

This frozen dessert is preferably transported at a temperature low enough to prevent its structure from dissolving. The transport temperature is preferably -20°C or lower, more preferably -22°C or lower, even more preferably -23°C or lower, particularly preferably -24°C or lower, and most preferably -25°C or lower.

[Method of manufacturing frozen desserts]
This frozen dessert can be manufactured, for example, by a method comprising the steps of preparing a raw material liquid (liquid composition for frozen desserts) containing betaine (raw material liquid preparation step) and freezing the raw material liquid by mixing in air to impart overrun (freezing step).
If the frozen dessert is slushy, perform the ice particle mixing step before or after the freezing step. In the ice particle mixing step, mix the raw material liquid before freezing or the partially frozen material after freezing with ice particles. The ice particle mixing step may be performed before or after the freezing step, but it is preferable to perform it before the freezing step.
If the frozen dessert is not slushy, the ice crystal mixing step can be omitted.

<Raw material liquid preparation process>
The raw material liquid (liquid composition for frozen desserts) contains betaine.
The raw material liquid may further contain emulsifiers.
The raw material liquid may, if necessary, further contain other raw materials other than betaine and emulsifiers, to the extent that it does not impair the effects of the present invention.
Betaine, emulsifiers, and other ingredients are the same as those mentioned above.
The betaine content relative to the total mass of the raw material liquid is the same as the betaine content relative to the total mass of the tissue. The same applies to the emulsifier content and the content of other raw materials.

The raw material solution can be prepared by adding raw materials such as betaine to water (or hot water) and mixing. A general mixer can be used for mixing. When using multiple raw materials, specific raw materials may be dissolved separately in water and then mixed together. If the raw materials include both water-soluble and oil-soluble raw materials, an aqueous phase mainly composed of water-soluble raw materials and an oil phase mainly composed of oil-soluble raw materials may be prepared separately and then mixed together. In this case, preliminary homogenization may be performed as needed.
The obtained raw material liquid is preferably sterilized. Sterilization can be carried out by conventional methods. Homogenization may be performed before or after sterilization, if necessary. After sterilization, it is cooled to a predetermined temperature. The temperature after cooling is, for example, 3.0 to 5.0°C.

<Ice particle mixing process>
Any device capable of mixing ice particles into the raw liquid can be used for mixing the ice particles.
It is preferable to prepare the ice particles using pre-sterilized water as the raw material. In this invention, the raw material liquid mixed with the ice particles may be referred to as the "raw material mixture."

<Freezing Process>
The raw material liquid or raw material mixture is frozen with an overrun.
To induce overrun freezing, the raw material liquid or raw material mixture is cooled while air is mixed in. Freezing can be carried out using a known freezer. General freezing conditions can be applied.
In the freezing process, typically, a partially frozen product with an overrun of more than 0% is obtained, and this partially frozen product is then used for subsequent processes. The cooling temperature in this case is, for example, -4.5 to -5.5°C.
Furthermore, the raw material liquid or raw material mixture frozen in the freezing process, the partially frozen product, and the frozen dessert have the same composition by mass. Also, the overrun of the partially frozen product and the overrun of the frozen dessert are the same.

<Subsequent steps>
After the freezing process, an ice particle mixing process may be performed as described above. In this case, the partially frozen material and ice particles are mixed.
After the freezing process, or after the subsequent ice particle mixing process, a molding process may be performed on the partially frozen product. In the molding process, for example, if it is a frozen dessert in a cup, the partially frozen product is filled into the cup. If it is a frozen dessert in the shape of a bar, the partially frozen product is filled into a mold, and if necessary, a bar made of wood or other material is inserted into the mold. If it is a frozen dessert in a tube, the partially frozen product is filled into the tube material.
After the molding process, the partially frozen molded product may be placed in a freezer or similar container and cured at a low temperature (curing process). The curing temperature is, for example, -30 to -35°C.
After the molding process or the curing process, if necessary, the molded partially frozen product or the cured partially frozen product may be packaged or sealed in a separate container or packaging material.
By the above method, a frozen dessert can be obtained.

As explained above, this frozen dessert has the advantage of being easier to scoop with a spoon after being removed from the freezer, compared to conventional methods, and can be consumed quickly.
Furthermore, this frozen dessert has the advantage of not requiring new equipment compared to conventional technologies, thus meeting the need to reduce capital investment.
Furthermore, compared to conventional technologies, this frozen dessert does not require the inclusion of specific sweeteners for the purpose of softening it. Therefore, the taste is not affected by sweeteners, and from a product design perspective, there are no constraints in determining the taste of the frozen dessert.
Furthermore, compared to conventional technologies, this frozen dessert does not require the addition of large amounts of dextrin to soften it, thus preventing an increase in the solid content of the raw material liquid, which does not increase its viscosity and thus avoids problems that would make sterilization processes difficult. Moreover, because the solid content of the raw material liquid does not increase, there is no need to reduce the milk or fat content, and the flavor is not restricted. From a product design perspective, this also has the advantage of not imposing constraints on the taste of the frozen dessert.
Furthermore, compared to conventional technologies, this frozen dessert has the advantage of being able to be produced effectively and easily as a soft frozen dessert because its softness is achieved through the effect of the frozen dessert base itself.

The present invention will be described in more detail below using examples. However, the present invention is not limited to these examples. "Parts" refers to "parts by mass". "wt%" refers to "mass%".
In each of the following examples, commercially available trimethylglycine was used as the betaine. The emulsifiers and defoamers used in each example are as follows:
Emulsifier A: Emulsifier mainly composed of propylene glycol fatty acid ester (PG fatty acid ester), HLB value = 5.
Emulsifier B: Sucrose fatty acid ester, HLB value = 11, manufactured by Daiichi Kogyo Seiyaku Co., Ltd., "DK Ester-F110".
Emulsifier C: Glycerin fatty acid ester, HLB value = 3, manufactured by Taiyo Kagaku Co., Ltd., "Sunsoft No. 118M".
Antifoaming agent: Monoglycerin fatty acid ester, HLB value = 6.2, manufactured by Riken Vitamin Co., Ltd., "Poem FB-28".

<Preliminary Examination>
[the purpose]
Generally, frozen desserts rise in temperature when left at room temperature after being removed from the freezer. Therefore, a preliminary test was conducted to confirm the temperature change of a frozen dessert after it has been removed from the freezer. Matcha shaved ice was used as the frozen dessert for this test.

[Sample preparation]
The sleet shown in Table 1, "Formula calculated with sleet at 100," was prepared using the following procedure.
First, the raw material solution was prepared under the same conditions as in Test Example 1 described below, according to the "Formulation calculated with raw material solution as 100" in Table 1.
The prepared raw material liquid (5.0°C) and crushed ice (length on the longest axis: 1.5 mm) were mixed in a mass ratio of 53:47, and the mixture was cooled to -4.8°C in a freezer while mixing with air to obtain a partially frozen product. The overrun was set to 30%. The obtained partially frozen product was filled to the brim into 120 mL paper cups at -4.4 to -4.5°C and left to harden overnight in a -35°C freezer. After that, the temperature was adjusted in a -21°C freezer.

[Test Method]
Figure 3 is a schematic diagram illustrating a method for measuring the temperature of frozen desserts after they have been removed from the freezer.
As shown in Figure 3, the temperature was measured by removing the cup-packaged frozen dessert 10 from a -21°C freezer and placing it in a room temperature environment (24.3°C, 47% humidity). Immediately afterward, the tip of the measuring probe 26 of a thermometer (manufactured by Sato Keiryoki Seisakusho Co., Ltd., SK-1260 (main unit), SK-S104K (measuring unit/measuring probe)) was inserted into the frozen dessert 12 of the cup-packaged frozen dessert 10. The depth to which the measuring probe 26 was inserted was set so that the temperature measuring part of the measuring probe 26 penetrated to a position approximately 3 mm from the top surface of the frozen dessert 12. The temperature was recorded immediately after insertion of the measuring probe 26 (within a few seconds, 0 min), 1 minute later (1 min), 3 minutes later (3 min), and 5 minutes later (5 min).

[result]
The temperature changes when the sample was left undisturbed in a room temperature environment were as follows.
0min: -21.0℃
1min: -20.9℃
3min: -19.0℃
5min: -17.5℃
The results of this test revealed that the temperature of the frozen dessert gradually rises after it is removed from the freezer. It is also believed that frozen desserts soften as their temperature rises.

<Test Example 1>
[the purpose]
Test Example 1 was conducted to confirm the effect of betaine on the hardness of a frozen dessert. Condensed milk shaved ice was used as the frozen dessert.

[Sample preparation]
Table 2 shows the "formulations calculated with sleet as 100" for sleet formulations 1-1 to 1-3. Sleet formulations 1-1 to 1-2 are comparative examples, and sleet formulation 1-3 is an example.
First, each raw material was dissolved in water according to the "Formulation calculated with raw material liquid as 100" in Table 2. After sterilization at 85°C for 10 minutes, the mixture was homogenized in a homogenizer (2nd stage 5 MPa, total pressure 15 MPa). The homogenized raw material liquid was cooled to below 10°C to obtain the raw material liquid. Blank spaces in the table indicate that the component was not included (the same applies below).
The raw material liquid and crushed ice (length on the longest axis: 1.5 mm) were mixed at 5.0°C in a mass ratio of 53:47 to obtain the raw material mixture. This mixture was then cooled to -5.0°C using a freezer (Carpigiani Japan Co., Ltd., batch-type freezer SEDL12/C) with a jacket temperature of -30°C while mixing with air to obtain a partially frozen product. The overrun was set to 30%. The obtained partially frozen product was filled to the brim into 120 mL paper cups at -3.7 to -3.8°C (the cups and filling conditions are the same for all examples thereafter), and left to harden overnight in a freezer at -35°C. After that, the temperature was adjusted in a freezer at -21°C so that the core temperature was -21°C.
Furthermore, the overrun does not change before and after filling and curing.

[Measuring hardness]
Samples that had been temperature-controlled in a -21°C freezer were removed from the freezer, and their hardness was measured using the measurement method described above. Hardness measurements were taken 1 minute (1 min) and 3 minutes (3 min) after the sample was removed. The samples were left at room temperature until all measurements were completed (the temperature rose, and the samples slowly softened). In Test Example 1, the room temperature was 23°C.
Hardness measurements were performed six times for each sample, and the average value was used. The results are shown in Table 3.

"4mm penetration" refers to the measured hardness at the point when the penetration depth D is 4mm (when the measuring jig has penetrated 4mm). The same applies thereafter.
"1 min" and "3 min" refer to the results measured 1 minute and 3 minutes after the sample was removed from the -21°C freezer, respectively. The same applies hereafter.
"The ratio of hardness when 'Sleet 1-1' is set to 100" refers to the ratio (percentage) of each measured hardness when the measured hardness of Sleet 1-1 is set to 100%, among the measured hardnesses at the same time (for example, the measured hardness of Sleet 1-1 to 1-3 after 1 min, and the measured hardness of Sleet 1-1 to 1-3 after 3 min).

[Results and Discussion]
Mizore 1-3, which contains betaine in the raw material liquid, had a hardness that was about 20-30% lower than Mizore 1-1, making it easier to scoop and eat.
On the other hand, Mizore 1-2, which contained a PG fatty acid ester-containing emulsifier instead of betaine, had a hardness that was about 40-50% higher than Mizore 1-1.

This test confirmed that adding betaine to the liquid ingredients for frozen desserts reduces their hardness, making them easier to scoop and eat. Furthermore, it was confirmed that this effect is achieved whether the dessert is removed from the freezer one minute or three minutes later.

<Test Example 2>
[the purpose]
Test Example 2 was conducted to confirm the effect of betaine on the hardness of frozen desserts. Matcha shaved ice was used as the frozen dessert.

[Sample preparation]
Sleet 2-1 to 2-3, shown in Table 4 under "Formulation calculated with sleet as 100," were prepared using the following procedure. Sleet 2-1 to 2-2 are comparative examples, and sleet 2-3 is an example. In these sleet, the content of hydrated crystalline glucose was adjusted to control the freezing point.
First, the raw material solution was prepared under the same conditions as in Test Example 1, according to the "Formulation calculated with raw material solution at 100" in Table 4.
The prepared raw material liquid (5.0°C) and crushed ice (length on the longest axis: 1.5 mm) were mixed in a mass ratio of 53:47. As in Test Example 1, the mixture was cooled to -5.0°C in a freezer while mixing with air to obtain a partially frozen product. The overrun was set to 30%. The obtained partially frozen product was filled into cups at -4.4 to -4.5°C and left to harden overnight in a -35°C freezer. After that, the temperature was adjusted in a -21°C freezer so that the core temperature was -21°C.

[Measuring hardness]
Samples were temperature-adjusted in a -21°C freezer, removed from the freezer, and their hardness was measured using the same measurement method as in Test Example 1. In Test Example 2, the room temperature was 24°C. Hardness measurements were performed six times for each sample, and the average value was used. The results are shown in Table 5.

"The ratio of hardness when 'Mizore 2-1' is set to 100" indicates the percentage of each measured hardness when the measured hardness of Mizore 3-1 is set to 100%, based on the hardness measured at the same time.

[Results and Discussion]
Mizore 2-3, which contains betaine in the raw material liquid, had lower hardness, was easier to scoop, and was easier to eat compared to Mizore 2-1.
On the other hand, the hardness of Mizore 2-2, which contained a PG fatty acid ester-containing emulsifier instead of betaine, was higher than that of Mizore 2-3.

As described above, when betaine was added to the raw material liquid, the hardness decreased, similar to Test Example 1. On the other hand, when PG fatty acid ester was added instead of betaine, the hardness was similar to that of the control (sleet 2-1).
Generally, when hardness is measured at the same -20°C, a lower freezing point results in lower hardness (because there are fewer ice crystals in the frozen dessert, making it softer). However, Mizore 2-2, which contains PG fatty acid ester, had a higher hardness than Mizore 2-1 despite having a lower freezing point. On the other hand, Mizore 2-3, which contains betaine, had a lower hardness than Mizore 2-2 despite having a higher freezing point. Thus, since Mizore 2-3 showed a decrease in hardness despite being at a disadvantage in that it had a higher freezing point, it was found that the effect of betaine was very excellent.
These test results revealed that when betaine is added to the liquid ingredients for frozen desserts, the hardness is significantly reduced, resulting in a frozen dessert that is easy to scoop and eat.

<Test Example 3>
[the purpose]
Test Example 3 was conducted to confirm the effect of betaine content on the hardness of frozen desserts. Condensed milk shaved ice was used as the frozen dessert.

[Sample preparation]
Sleet 3-1 to 3-4, shown in Table 6 under "Formula calculated with sleet as 100," were prepared using the following procedure. Sleet 3-1 is a comparative example, and sleet 3-2 to 3-4 are examples. In these sleet, the content of hydrated crystalline glucose was adjusted to control the freezing point.
First, the raw material solution was prepared under the same conditions as in Test Example 1, according to the "Formulation calculated with raw material solution at 100" in Table 6.
The prepared raw material liquid (5.0°C) and crushed ice (length on the longest axis: 1.5 mm) were mixed in a mass ratio of 52:48. As in Test Example 1, the mixture was cooled to -5.0°C in a freezer while mixing with air to obtain a partially frozen product. The overrun was set to 45%. The obtained partially frozen product was filled into cups at -4.4 to -4.5°C and allowed to harden overnight in a -35°C freezer. After that, the temperature was adjusted in a -21°C freezer so that the core temperature was -21°C.

[Measuring hardness]
Samples that had been temperature-adjusted in a -21°C freezer were removed from the freezer, and their hardness was measured using the same measurement method as in Test Example 1. In Test Example 3, the room temperature was 24°C. Hardness measurements were performed six times for each sample, and the average value was used. The results are shown in Table 7.

"The percentage of hardness relative to 'Mizore 3-1' (set as 100%)" indicates the percentage of each measured hardness when the measured hardness of Mizore 3-1 is set to 100%, based on the hardness measured at the same time.

[Results and Discussion]
The hardness of sleet samples 3-2 to 3-4, which contained betaine in the raw material liquid, was lower than that of sleet sample 3-1.

From the above results, the following was found regarding the betaine content of the raw material liquid.
(1) When frozen dessert is taken out of the freezer and three minutes have passed (3 min), the hardness reduction effect can be obtained as long as betaine is included.
(2) When the frozen dessert is taken out of the freezer and one minute has passed (1 min), the hardness reduction effect can be obtained to some extent as long as betaine is included, but it is preferable that the betaine is included in an amount exceeding 0.2% by mass in the raw material liquid or in an amount exceeding 0.104% by mass in the frozen dessert as a whole.

Furthermore, the following was determined from the above results regarding the betaine content of the raw material liquid.
(a) If the frozen dessert is consumed a short time (about 3 minutes) after being taken out of the freezer, the effect of softening the frozen dessert can be enjoyed by including more than 0% by mass of betaine in the raw material liquid or by including more than 0% by mass of betaine in the frozen dessert as a whole.
(b) If the frozen dessert is to be consumed immediately after being taken out of the freezer (within about 1 minute), it is preferable to have a betaine content in the raw material liquid exceeding 0.2% by mass, or a betaine content in the entire frozen dessert exceeding 0.104% by mass.
(c) The betaine content of the raw material liquid is preferably 0.35% by mass or more, and more preferably 0.36% by mass or more. The betaine content of the entire frozen dessert is preferably 0.18% by mass or more, and more preferably 0.19% by mass or more.
(d) To more clearly enjoy the effects of betaine, it is preferable to include 0.8% by mass or more of betaine in the raw material liquid, or 0.416% by mass or more in the entire frozen dessert.

<Test Example 4>
[the purpose]
Test Example 4 was conducted to identify emulsifiers that can be suitably combined with betaine. Milk shaved ice was used as the frozen dessert.

[Sample preparation]
Sleet 4-1 to 4-4 in Table 8, calculated with sleet set to 100, were prepared using the following procedure. Sleet 4-1 is a comparative example, and sleet 4-2 to 4-4 are examples. In these sleet, the content of hydrated crystalline glucose was adjusted to control the freezing point.
First, the raw material solution was prepared under the same conditions as in Test Example 1, according to the "Formulation calculated with raw material solution at 100" in Table 8.
The prepared raw material liquid (5.0°C) and crushed ice (length on the longest axis: 1.5 mm) were mixed in a mass ratio of 53:47. As in Test Example 1, the mixture was cooled to -5.0°C in a freezer while mixing with air to obtain a partially frozen product. The overrun was set to 30%. The obtained partially frozen product was filled into cups at -4.4 to -4.5°C and left to harden overnight in a -35°C freezer. After that, the temperature was adjusted in a -21°C freezer so that the core temperature was -21°C.

[Measuring hardness]
Samples that had been temperature-adjusted in a -21°C freezer were removed from the freezer, and their hardness was measured using the same measurement method as in Test Example 1. In Test Example 4, the room temperature was 24°C. Hardness measurements were performed six times for each sample, and the average value was used. In Test Example 4, the measured hardness of sleet 4-1 at a puncture depth D = 4 mm exceeded the measurement limit, so the measured hardness at a puncture depth D = 3 mm was also measured. The results are shown in Table 9.

"3mm penetration" refers to the data at the point when the penetration depth D is 3mm (when the measuring jig has penetrated 3mm).
"Percentage of hardness when 'Mizore 4-1' is set to 100" refers to the percentage of each measured hardness when the measured hardness of Mizore 4-1 is set to 100%, among the measured hardnesses measured at the same time.

[Results and Discussion]
Mizore 4-2 to 4-4, which contained betaine in the raw liquid, had lower hardness, easier spooning, and were easier to eat compared to Mizore 4-1. In particular, Mizore 4-3 to 4-4, which contained an emulsifier along with betaine, resulted in lower hardness than Mizore 4-2.

From the results above, it was found that including an emulsifier along with betaine in the raw material liquid for frozen desserts resulted in a greater reduction in hardness.
Furthermore, it was found that sucrose fatty acid esters and/or glycerin fatty acid esters are preferred as emulsifiers in this case, and glycerin fatty acid esters are particularly preferred.

<Test Example 5>
[the purpose]
Test Example 5 was conducted, similar to Test Example 4, to identify emulsifiers that can be suitably combined with betaine. Milk shaved ice was used as the frozen dessert.

[Sample preparation]
Sleet 5-1 to 5-3, shown in Table 10 as "Formula calculated with sleet as 100", were prepared using the following procedure. Sleet 5-1 is a comparative example, and sleet 5-2 to 5-3 are examples. In these sleet, the content of hydrated crystalline glucose was adjusted to control the freezing point.
First, the raw material solution was prepared under the same conditions as in Test Example 1, according to the "Formulation calculated with raw material solution at 100" in Table 10.
The prepared raw material liquid (5.0°C) and crushed ice (length on the longest axis: 1.5 mm) were mixed in a mass ratio of 52:48. As in Test Example 1, the mixture was cooled to -5.0°C in a freezer while mixing with air to obtain a partially frozen product. The overrun was set to 45%. The obtained partially frozen product was filled into cups at -4.4 to -4.5°C and allowed to harden overnight in a -35°C freezer. After that, the temperature was adjusted in a -21°C freezer so that the core temperature was -21°C.

[Measuring hardness]
Samples that had been temperature-adjusted in a -21°C freezer were removed from the freezer, and their hardness was measured using the same measurement method as in Test Example 1. In Test Example 5, the room temperature was 24°C. Hardness measurements were performed six times for each sample, and the average value was used. The results are shown in Table 11.

"Percentage of hardness relative to 'Mizore 5-1' (set as 100%)" indicates the percentage of each measured hardness when the measured hardness of Mizore 5-1 is set to 100%, among all measured hardnesses measured at the same time. "Percentage of hardness relative to 'Mizore 5-2' (set as 100%)" indicates the percentage of each measured hardness when the measured hardness of Mizore 5-2 is set to 100%, among all measured hardnesses measured at the same time.

[Results and Discussion]
A similar trend to that observed in Test Example 4 was seen in Test Example 5. Specifically, Mizore 5-2 to 5-3, which contained betaine in the raw material liquid, had lower hardness and were easier to eat compared to Mizore 5-1. In particular, Mizore 5-3, which contained emulsifier C (glycerin fatty acid ester) along with betaine, resulted in lower hardness than Mizore 5-2.

From the results above, it was found that even in the case of milk slush, including an emulsifier along with betaine in the raw material liquid further enhances the hardness reduction effect.
Furthermore, it was found that sucrose fatty acid esters and/or glycerin fatty acid esters are preferred as emulsifiers in this case, and glycerin fatty acid esters are particularly preferred.

<Test Example 6>
[the purpose]
Test Example 6 was conducted to confirm the effect of betaine on the hardness of frozen desserts other than slush. Ice cream (hereinafter also simply referred to as "ice") was used as the frozen dessert.

[Sample preparation]
Ice 6-1 to 6-2, with the compositions shown in Table 12, were prepared using the following procedure. Ice 6-1 is a comparative example, and Ice 6-2 is an example.
First, the raw material solution was prepared under the same conditions as in Test Example 1, according to the formulation shown in Table 12.
The prepared raw material solution was cooled to -5.0°C in a freezer while mixing with air, as in Test Example 1, to obtain a partially frozen product. The overrun was set to 45%.
The obtained partially frozen material was filled into cups at -4.4 to -4.5°C and stored in a -35°C freezer for two weeks to harden. After that, the temperature was adjusted in a -21°C freezer so that the core temperature reached -21°C.

[Measuring hardness]
Samples that had been temperature-adjusted in a -21°C freezer were removed from the freezer, and their hardness was measured using the same measurement method as in Test Example 1. In Test Example 6, the room temperature was 24°C. Hardness measurements were performed six times for each sample, and the average value was used. The results are shown in Table 13.

"Percentage of hardness relative to 'Ice 6-1' (set as 100%)" indicates the percentage of each measured hardness when the measured hardness of Ice 6-1 is set to 100%, based on measurements taken at the same time.

[Results and Discussion]
The same trend was observed in the case of ice cream as in the case of slush. Specifically, ice cream 6-2, which contained betaine in the raw material liquid, was less hard, easier to scoop, and easier to eat compared to ice cream 6-1.

According to the present invention, it is possible to provide a frozen dessert that can be eaten quickly after being removed from the freezer, as well as a liquid composition for frozen desserts and a method for producing frozen desserts that can be eaten quickly after being removed from the freezer.
While this invention is particularly suitable for "mizore" (shaved ice), it can be broadly applied to frozen desserts in general.

10…Cup-packaged frozen dessert, 12…Frozen dessert, 14…Cup, 22…Measuring stand, 24…Measuring jig, 26…Thermometer probe

Claims (10)

Includes organizations with an overrun of more than 0%,
A frozen dessert containing trimethylglycine in the aforementioned tissue. The frozen dessert according to claim 1, further comprising an emulsifier in the aforementioned structure. The frozen dessert according to claim 2 , comprising at least one emulsifier selected from the group consisting of sucrose fatty acid esters and glycerin fatty acid esters. The frozen dessert according to any one of claims 1 to 3 , wherein the frozen dessert is shaved ice. A liquid composition for frozen desserts containing tissue having an overrun of more than 0%,
A liquid composition for frozen desserts containing trimethylglycine . The liquid composition for frozen desserts according to claim 5 , further comprising an emulsifier. The liquid composition for frozen desserts according to claim 6 , wherein the emulsifier comprises at least one selected from the group consisting of sucrose fatty acid esters and glycerin fatty acid esters. The liquid composition for frozen dessert according to any one of claims 5 to 7 , wherein the frozen dessert is slushy. Prepare a liquid composition for frozen dessert according to any one of claims 5 to 7 ,
A method for producing a frozen dessert, comprising freezing the aforementioned liquid composition for frozen desserts while allowing it to overrun. Prepare the liquid composition for frozen desserts according to claim 8 ,
The liquid composition for frozen desserts and ice granules are mixed together.
A method for producing a frozen dessert, comprising freezing the liquid composition for frozen desserts, which has been mixed with the ice particles, while allowing it to overrun.