JPH08168343A - Frozen sweet coated with chocolate and production thereof - Google Patents
Frozen sweet coated with chocolate and production thereofInfo
- Publication number
- JPH08168343A JPH08168343A JP6313462A JP31346294A JPH08168343A JP H08168343 A JPH08168343 A JP H08168343A JP 6313462 A JP6313462 A JP 6313462A JP 31346294 A JP31346294 A JP 31346294A JP H08168343 A JPH08168343 A JP H08168343A
- Authority
- JP
- Japan
- Prior art keywords
- chocolate
- weight
- coated
- frozen dessert
- flakes
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 105
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 title claims description 13
- 239000007788 liquid Substances 0.000 claims abstract description 18
- 235000015243 ice cream Nutrition 0.000 claims abstract description 17
- 239000011248 coating agent Substances 0.000 claims abstract description 10
- 238000000576 coating method Methods 0.000 claims abstract description 10
- 235000013336 milk Nutrition 0.000 claims abstract description 8
- 239000008267 milk Substances 0.000 claims abstract description 8
- 210000004080 milk Anatomy 0.000 claims abstract description 8
- 235000019222 white chocolate Nutrition 0.000 claims abstract description 3
- 235000019220 whole milk chocolate Nutrition 0.000 claims abstract description 3
- 235000021185 dessert Nutrition 0.000 claims description 17
- 238000005096 rolling process Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 238000002844 melting Methods 0.000 abstract description 10
- 230000008018 melting Effects 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 244000299461 Theobroma cacao Species 0.000 description 92
- 239000003921 oil Substances 0.000 description 14
- 235000019198 oils Nutrition 0.000 description 14
- 239000007787 solid Substances 0.000 description 11
- 235000019868 cocoa butter Nutrition 0.000 description 10
- 229940110456 cocoa butter Drugs 0.000 description 10
- 239000000843 powder Substances 0.000 description 7
- 239000000203 mixture Substances 0.000 description 6
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 4
- 229940067606 lecithin Drugs 0.000 description 4
- 235000010445 lecithin Nutrition 0.000 description 4
- 239000000787 lecithin Substances 0.000 description 4
- 240000009088 Fragaria x ananassa Species 0.000 description 3
- 235000009470 Theobroma cacao Nutrition 0.000 description 3
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 3
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 3
- 235000001046 cacaotero Nutrition 0.000 description 3
- 235000021243 milk fat Nutrition 0.000 description 3
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 3
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 3
- 235000012141 vanillin Nutrition 0.000 description 3
- 235000008939 whole milk Nutrition 0.000 description 3
- 240000002791 Brassica napus Species 0.000 description 2
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 2
- 235000016623 Fragaria vesca Nutrition 0.000 description 2
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 239000008370 chocolate flavor Substances 0.000 description 2
- 239000003240 coconut oil Substances 0.000 description 2
- 235000019864 coconut oil Nutrition 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 239000008371 vanilla flavor Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/48—Composite products, e.g. layered, laminated, coated, filled
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、チョコレート被覆冷菓
およびその製造方法に関し、詳しくは円筒状又は球状に
成型した冷菓センターを、チョコレートフレークと液状
チョコレートで交互に被覆したチョコレート被覆冷菓、
およびその製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a chocolate-coated frozen dessert and a method for producing the same, and more specifically, a chocolate-coated frozen dessert obtained by alternately coating a cylindrical or spherical frozen dessert center with chocolate flakes and liquid chocolate,
And a manufacturing method thereof.
【０００２】[0002]
【従来の技術】従来のチョコレート被覆冷菓は、冷凍状
態の成型冷菓センターを、 １）常温で液状、かつ油分含量が４０重量％以上の低融
点のチョコレートを用いてコーティング又は浸漬する ２）常温で固体状のカカオ脂主体のチョコレート生地を
４０℃以上に保温し、液状にした状態でコーティング又
は浸漬する ３）常温で固体のカカオ脂主体のチョコレート生地を通
常のチョコレートと同様の３０℃以上の融点となる様に
調温処理してからコーティング又は浸漬するという方法
によって製造されている。2. Description of the Related Art Conventional chocolate-coated frozen desserts are produced by coating or dipping a frozen frozen dessert center with 1) liquid chocolate at a normal temperature and low melting point chocolate having an oil content of 40% by weight or more. A solid cocoa butter-based chocolate dough is kept at a temperature of 40 ° C or higher and coated or dipped in a liquid state 3) A solid cocoa butter-based chocolate dough has a melting point of 30 ° C or higher, which is the same as ordinary chocolate It is manufactured by the method of coating or dipping after the temperature control treatment so that
【０００３】[0003]
【発明が解決しようとする課題】従来のチョコレート被
覆冷菓は、常温で液状の低融点チョコレートを用いたも
のにあっては被覆チョコレートの融点が低いこと、カカ
オ脂主体のチョコレートを４０℃以上に保温し、液状に
して用いたものにあっては、カカオ脂融点が２０℃前後
の低いものとなる（成型冷菓センターによって被覆チョ
コレートが急速に冷却されるために不安定結晶が生じる
ため）ことにより、喫食時に被覆チョコレートが口腔内
で速やかに融解する。また油分含量の多いことから、チ
ョコレート味の発現が早い製品が得られる。しかしなが
ら同時に、手に持って喫食すると、チョコレートが体温
によって速やかに融解し、手にべたつくという欠点があ
る。またチョコレートの風味が通常のソリッドチョコレ
ートに比べて劣るという欠点をも有している。また、カ
カオ脂主体のチョコレートを通常のソリッドチョコレー
トと同等の３０℃以上の融点になる様に調温処理して用
いた場合には、チョコレート被覆冷菓を手で直接持って
も該被覆チョコレートは融解せず手を汚す心配はない。
しかし喫食時に該被覆チョコレートが速やかに融解せ
ず、チョコレート味の発現が遅く、嗜好性の劣る製品と
なる欠点がある。The conventional chocolate-coated frozen dessert has a low melting point when the low melting point chocolate which is liquid at room temperature is used, and the chocolate mainly composed of cocoa butter is kept at 40 ° C. or higher. However, the melting point of cacao butter is as low as around 20 ° C. when used in a liquid state (because unstable chocolate is generated because the coated chocolate is rapidly cooled by the molded frozen dessert center), The coated chocolate melts rapidly in the mouth during eating. Also, since the oil content is high, a product with a quick onset of chocolate taste can be obtained. However, at the same time, if you hold it in your hand and eat it, the chocolate will melt quickly due to body temperature, making it sticky on your hand. Further, it has a drawback that the flavor of chocolate is inferior to that of ordinary solid chocolate. In addition, when chocolate containing mainly cocoa butter is used after being subjected to temperature control so that it has a melting point of 30 ° C. or higher, which is equivalent to that of normal solid chocolate, even if the chocolate-coated frozen dessert is directly held by hand, the coated chocolate will melt. There is no need to worry about getting your hands dirty.
However, there is a drawback that the coated chocolate does not melt promptly at the time of eating, the chocolate taste is slowly expressed, and the product becomes inferior in palatability.
【０００４】[0004]
【課題を解決するための手段】本発明者らは、上記の問
題点を解決するために鋭意研究の結果、成型冷菓センタ
ーをチョコレートフレークと液状チョコレートで交互に
被覆することにより、チョコレート風味の発現が早く、
かつ、製品を直接手に持っても融解せず、手を汚すこと
のないチョコレート被覆冷菓が得られる事を見出した。
この結果、本発明によるチョコレート被覆冷菓は、従来
の欠点であった被覆チョコレートが付着して手が汚れて
しまう点、油分含量が多い点、被覆チョコレートが口の
中で速やかに融解しないために通常のチョコレートに比
べて風味の劣る点を改善することが可能となった。Means for Solving the Problems As a result of intensive research to solve the above-mentioned problems, the present inventors developed a chocolate flavor by alternately coating a molded frozen dessert center with chocolate flakes and liquid chocolate. Is early,
Moreover, it has been found that a chocolate-coated frozen dessert which does not melt even if the product is directly held in the hand and does not stain the hand is obtained.
As a result, the chocolate-coated frozen dessert according to the present invention is usually because the conventional drawbacks are that the coated chocolate adheres to the hands and the hands are soiled, the oil content is high, and the coated chocolate does not melt quickly in the mouth. It has become possible to improve the inferior flavor of the chocolate.
【０００５】以下、本発明を詳細に説明する。本発明に
於いて使用する冷菓センターは、アイスクリーム仕様配
合、アイスミルク仕様配合、ラクトアイス仕様配合のい
ずれをも使用可能である。該冷菓センター生地は、通常
の冷菓製造装置を使用し、フリーザーノズルから排出さ
せ、通常の方法で切断成型、もしくは球形に押圧成型す
る。該成型冷菓センターを−２０℃〜−３５℃の低温下
で硬化させた後、予め−３５℃〜−１０℃に調温した転
動装置に入れ転動させる。この状態でチョコレートフレ
ークを冷菓センター表面に均等に被覆でき得る量を掛け
る。次に３５℃〜４０℃に融解した液状チョコレート
を、チョコレートフレーク掛けした冷菓センター表面に
均等に掛ける。次いでチョコレートフレークを掛ける。
この操作を繰り返すことにより、直接手に持っても融解
せず、手を汚さないチョコレート被覆冷菓を得るのであ
る。The present invention will be described in detail below. The frozen dessert center used in the present invention can use any of the ice cream specification mix, the ice milk specification mix, and the lacto ice specification mix. The frozen dessert center dough is discharged from a freezer nozzle using an ordinary frozen dessert manufacturing apparatus, and cut and molded into a spherical shape by a usual method. The molded frozen dessert center is cured at a low temperature of −20 ° C. to −35 ° C., and then placed in a rolling device whose temperature is adjusted to −35 ° C. to −10 ° C. in advance and rolled. In this state, the amount of chocolate flakes that can evenly cover the surface of the frozen dessert center is applied. Next, the liquid chocolate melted at 35 ° C to 40 ° C is evenly applied to the surface of the frozen dessert center on which the chocolate flakes are applied. Then add the chocolate flakes.
By repeating this operation, it is possible to obtain a chocolate-coated frozen dessert which does not melt even if it is directly held in the hand and does not stain the hand.
【０００６】本発明に使用するチョコレートフレーク
は、油分２５〜３０重量％の通常のミルクチョコレート
またはスイートチョコレート、カカオマスを含まないホ
ワイトチョコレートのいずれをも使用することができ
る。油分含量が２５重量％未満の場合にはチョコレート
フレークが粉状になってしまい、３０重量％を越える場
合にはブロック状になり易く、どちらも好ましくない。
該チョコレートフレークは通常のチョコレートの製造工
程で使用する３段、又は５段ロールを使用して製造する
ことができる。本発明に使用する液状チョコレートは、
油分含量３０重量％以上の通常のチョコレート生地を使
用することができる。該チョコレート生地に使用する油
脂としてはカカオ脂、ヤシ油、パーム油、パーム核油、
菜種硬化油等を使用することができる。The chocolate flakes used in the present invention may be either ordinary milk chocolate or sweet chocolate having an oil content of 25 to 30% by weight, or white chocolate containing no cocoa mass. If the oil content is less than 25% by weight, the chocolate flakes become powdery, and if it exceeds 30% by weight, the chocolate flakes tend to become blocky, neither of which is preferable.
The chocolate flakes can be produced by using a three-stage or five-stage roll used in a usual chocolate production process. Liquid chocolate used in the present invention,
A normal chocolate dough having an oil content of 30% by weight or more can be used. Examples of fats and oils used for the chocolate dough are cocoa butter, coconut oil, palm oil, palm kernel oil,
Rapeseed hydrogenated oil and the like can be used.
【０００７】本発明に用いられる転動装置としては、通
常の掛物製品に使用される回転釜、回転ドラム型コータ
ーを使用することができる。転動装置は、予め−３５℃
〜−１０℃に調温された室内で冷却するか、−３５℃〜
−１０℃の冷却空気を該転動装置内に送風して調温す
る。該転動装置または送風空気が−１０℃以上の温度で
は、成型冷菓センターが軟化、変形し、好ましい形状に
成型することが難しい。一方、−３５℃以下の温度では
被覆するチョコレートが瞬間的に固化し、この場合も好
ましい形状に成型することが難しい。As the rolling device used in the present invention, a rotary hook or a rotary drum type coater used for ordinary hanging products can be used. Rolling device is -35 ℃ in advance
~ Cool in a room temperature controlled to -10 ℃, or at -35 ℃ ~
Cooling air of −10 ° C. is blown into the rolling device to adjust the temperature. At a temperature of the rolling device or blown air of -10 ° C or higher, the molded frozen dessert center is softened and deformed, and it is difficult to mold it into a preferable shape. On the other hand, at a temperature of -35 ° C or lower, the chocolate to be coated instantly solidifies, and in this case also, it is difficult to mold it into a preferable shape.
【０００８】回転している成型冷菓センターにチョコレ
ートフレークを振り掛け、成型冷菓センターの表面を均
一に被覆する。しかる後、３５℃以上、４０℃以下に調
温した液状チョコレートを、圧縮空気を使用してノズル
から噴霧し、チョコレートフレーク掛けした成型冷菓セ
ンターに均一に被覆する。さらに続けてチョコレートフ
レークを振り掛け、センター同士の付着を防止しなが
ら、液状チョコレートをバインダーにチョコレートフレ
ークを被覆する。該操作を適宜に繰り返しチョコレート
被覆を完了する。[0008] Chocolate flakes are sprinkled on the rotating molded frozen dessert center to uniformly coat the surface of the molded frozen dessert center. After that, liquid chocolate whose temperature is adjusted to 35 ° C. or higher and 40 ° C. or lower is sprayed from a nozzle by using compressed air, and the molded frozen dessert center covered with chocolate flakes is uniformly coated. Further, subsequently, chocolate flakes are sprinkled, and the chocolate flakes are coated with liquid chocolate as a binder while preventing the centers from adhering to each other. The operation is appropriately repeated to complete the chocolate coating.
【０００９】かくして得られたチョコレート被覆冷菓
は、表面がチョコレートフレークであるためにチョコレ
ート部の比表面積が増加し、喫食時、チョコレートが唾
液によって速やかに溶解し、その芳香な風味が発現す
る。また油分含量が少ない分、乳固形分を多くすること
ができることから嗜好的にも好ましい。さらにチョコレ
ートフレークは油分含量が少なく、かつカカオ脂が高融
点の安定結晶となっているために、手に持っても融解す
ることがなく、したがって喫食時に手を汚すことがな
い。Since the surface of the chocolate-coated frozen dessert thus obtained is chocolate flakes, the specific surface area of the chocolate portion is increased, and at the time of eating, the chocolate is rapidly dissolved by saliva and its aromatic flavor is developed. In addition, it is also preferable from the viewpoint that the amount of oil content is small and the milk solid content can be increased. Furthermore, since the chocolate flakes have a low oil content and the cacao butter is a stable crystal with a high melting point, it does not melt even if it is held in the hand, and therefore the hands are not soiled during eating.
【００１０】[0010]
【実施例】以下に実施例をあげて本発明をさらに具体的
に説明する。実施例１ 乳脂肪分８．０重量％、乳固形分１５．０重量％、固形
分３０重量％、オーバラン１００のアイスクリームを通
常の製法で作り、直径２０ｍｍ、長さ２０ｍｍの円筒形
状に成型した。該成型アイスクリームを油分含量４２重
量％のチョコレートで被覆し、ただちに−３５℃に冷却
凍結し、従来の製品を得た。一方、成型アイスクリーム
に砂糖４５．２重量部、カカオマス２５．０重量部、全
粉乳２２．０重量部、バニリン０．０６重量部をロール
処理して得られたチョコレートフレークを掛け、均一に
付着したところで油分含量４２重量％のチョコレートで
被覆し、ただちに−３５℃に冷却凍結したものを、本発
明による製品とした。試験は−１８℃に保存した製品を
用いて行い、それらを３０℃の室温に静置し、状態を観
察した。表１に従来の製品と、本発明の製品との耐熱性
比較試験の結果を示す。EXAMPLES The present invention will be described in more detail with reference to the following examples. Example 1 An ice cream having a milk fat content of 8.0% by weight, a milk solid content of 15.0% by weight, a solid content of 30% by weight, and an overrun of 100 is produced by a usual production method and molded into a cylindrical shape having a diameter of 20 mm and a length of 20 mm. did. The molded ice cream was coated with chocolate having an oil content of 42% by weight and immediately cooled and frozen at -35 ° C to obtain a conventional product. On the other hand, 45.2 parts by weight of sugar, 25.0 parts by weight of cacao mass, 22.0 parts by weight of whole milk powder, and 0.06 parts by weight of vanillin were rolled on the molded ice cream, and the resulting flakes were applied to the ice cream to evenly adhere them. Then, a product coated with chocolate having an oil content of 42% by weight and immediately cooled and frozen at -35 ° C was used as a product according to the present invention. The test was conducted using the products stored at -18 ° C, and they were allowed to stand at room temperature of 30 ° C and the state was observed. Table 1 shows the results of the heat resistance comparison test between the conventional product and the product of the present invention.
【００１１】 表１ ３０℃放置時間（分） 従来の製品 本発明の製品 １ 変化なし 変化なし ５ クリーム滲みあり 変化なし １０ クリームが流れ出る 変化なし １５ 全体が変形 変化なし Table 1 30 ° C storage time (min) Conventional product Product of the present invention 1 No change 5 No change 5 Cream bleed No change 10 Cream bleeding No change 15 Overall deformation No change
【００１２】実施例２ 砂糖４５．２重量部、カカオマス２５．０重量部、全粉
乳２２．０重量部、バニリン０．０６重量部を２軸攪拌
翼付きミキサーに入れて攪拌し、さらに溶解したカカオ
バター７．０重量部とレシチン０．５重量部を加え、全
原料が均一に混合するまで攪判混合した。次いで該混合
物生地をレファイナー５段ロールに通し、フレーク状に
造粒して、チョコレートフレークを得た。一方、砂糖３
２．５重量部、カカオマス１５．０重量部、全脂粉乳１
５．０重量部、カカオバター１２．０重量部、レシチン
０．５重量部、バニリン０．０４重量部から構成される
原料を上記チョコレートフレーク製造と同様の方法で混
合し、レファイナー５段ロールにて微粒子化する。該レ
ファイナー処理生地をロータリーコンチェに投入し、カ
カオバター５重量部を加え、チョコレート生地製造の通
常コンチング処理を行う。該コンチング処理生地にヤシ
油２０．０重量部を加え、均一に混合し、油分含量４２
重量％のチョコレート生地を得た。該ヤシ油混合チョコ
レート生地を品温４０℃に保温し、液状チョコレートを
得た。 Example 2 45.2 parts by weight of sugar, 25.0 parts by weight of cocoa mass, 22.0 parts by weight of whole milk powder, and 0.06 part by weight of vanillin were placed in a mixer equipped with a biaxial stirring blade, stirred, and further dissolved. 7.0 parts by weight of cocoa butter and 0.5 parts by weight of lecithin were added and stirred and mixed until all raw materials were uniformly mixed. Then, the mixture dough was passed through a refiner 5-stage roll and granulated into flakes to obtain chocolate flakes. On the other hand, sugar 3
2.5 parts by weight, cocoa mass 15.0 parts by weight, whole milk powder 1
A raw material composed of 5.0 parts by weight, 12.0 parts by weight of cocoa butter, 0.5 parts by weight of lecithin, and 0.04 parts by weight of vanillin was mixed in the same manner as in the production of the above-mentioned chocolate flakes, and a refiner 5-stage roll was prepared. Into fine particles. The refiner-treated dough is put into a rotary conche, 5 parts by weight of cocoa butter is added, and the usual conching treatment for chocolate dough production is performed. 20.0 parts by weight of coconut oil was added to the conching-treated dough and mixed uniformly to obtain an oil content of 42
A weight percent chocolate dough was obtained. The coconut oil-mixed chocolate dough was kept at a product temperature of 40 ° C. to obtain liquid chocolate.
【００１３】乳脂肪分８．５重量％、乳固形分１６重量
％、固形分３２重量％、バニラ香料０．３重量％のアイ
スクリームミックスを、混合タンクにて攪判混合する。
該混合アイスクリーム生地を通常のアイスクリームの製
造手順に従い、プレート殺菌機に通して殺菌し、冷却す
る。該殺菌アイスクリーム生地をホモゲナイザーに通し
て、ホモゲナイズする。該ホモゲナイズ処理アイスクリ
ーム生地をフリーザーに通し、２ｃｍ直径の丸型ノズル
から押し出し、２ｃｍ長さに切断する。かくして２ｃｍ
直径で２ｃｍ長の円柱状アイスクリームが得られる。An ice cream mix containing 8.5% by weight of milk fat, 16% by weight of milk solids, 32% by weight of solids and 0.3% by weight of vanilla flavor is agitated and mixed in a mixing tank.
The mixed ice cream dough is sterilized by passing through a plate sterilizer and cooled according to the usual ice cream manufacturing procedure. The pasteurized ice cream dough is passed through a homogenizer to homogenize. The homogenized ice cream dough is passed through a freezer, extruded from a 2 cm diameter round nozzle, and cut into 2 cm lengths. Thus 2 cm
A cylindrical ice cream with a diameter of 2 cm is obtained.
【００１４】該成型アイスクリームを通常の掛物製造に
使用される、２０度に傾斜した９００ｍｍ直径のオニオ
ン型回転釜に投入する。投入した成型アイスクリームの
融解を防止するために−２５℃以下の冷風を送風しなが
ら回転釜を２０ｒｐｍの速度で回転する。この状態で先
に調製したチョコレートフレークを成型アイスクリーム
センターに均一に被覆する。次いで４０℃に保温した液
状チョコレートを、オニオン型回転釜内のチョコレート
フレーク掛け成型アイスクリームの表面が、均一に覆わ
れるまでスプレーガンにて被覆する。該被覆チョコレー
トが完全に固化する前に、前記のチョコレートフレーク
を再度回転釜内に投入し、液状チョコレートで被覆され
たアイスクリームに付着せしめる。チョコフレーク掛け
と液状チョコレート掛けの操作を２回繰り返し、本発明
のチョコレート被覆冷菓を得た。該製品は３０℃下に１
５分間放置しても形状に変化なく、指先で直接持ち上げ
ても指にチョコレートが溶解して付着することがなく、
かつ口溶けの良い嗜好性の高い製品であった。The molded ice cream is put into an onion-type rotary pot having a 900 mm diameter inclined at 20 degrees, which is used for ordinary hanging products. The rotary pot is rotated at a speed of 20 rpm while blowing cold air at -25 ° C or lower in order to prevent melting of the cast ice cream. In this state, the previously prepared chocolate flakes are uniformly coated on the molded ice cream center. Next, the liquid chocolate kept at 40 ° C. is covered with a spray gun until the surface of the chocolate flakes molding ice cream in the onion-type rotary pot is uniformly covered. Before the coated chocolate is completely solidified, the chocolate flakes are put into the rotary pot again and adhered to the ice cream coated with the liquid chocolate. The operation of applying chocolate flakes and applying liquid chocolate was repeated twice to obtain a chocolate-coated frozen dessert of the present invention. The product is 1 at 30 ℃
Even if left for 5 minutes, the shape does not change, and even if you lift it directly with your fingertips, chocolate will not melt and adhere to your fingers,
And it was a product with a good taste that melted in the mouth.
【００１５】実施例３ 砂糖５５．４重量％、脱脂粉乳１５．０重量％及び莓パ
ウダー０．６重量％をミキサーに入れて攪拌し、さらに
溶解したココアバター２８．０重量％、レシチン０．４
重量％及び桃色色素０．６重量％を加え、均一になるま
で約１０分間攪拌する。次にこの混合物を冷やしながら
レファイナーロールに通し、莓チョコレートフレークを
得た。一方、砂糖３３．９重量％、脱脂粉乳１０．０重
量％、ココアバター２５．０重量％、菜種硬化油３０．
０重量％、莓フレーク０．４重量％、レシチン０．３重
量％及び桃色色素０．４重量％から構成される莓チョコ
レート生地を調製し、品温４０℃で液状のまま保持し
た。乳脂肪分８．５重量％、乳固形分１６重量％、固形
分３２重量％、苺パウダー３重量％からなるアイスミル
クを実施例２に記載の方法でフリージング、成型し、苺
チョコレートフレーク、苺チョコレート掛けを行い、凍
結して苺風味のチョコレート被覆冷菓を得た。該製品は
３０℃下に１５分間放置しても形状に変化なく、指先で
直接持ち上げても指にチョコレートが溶解して付着する
ことがなく、かつ口溶けの良い嗜好性の高い製品であっ
た。 Example 3 55.4% by weight of sugar, 15.0% by weight of skim milk powder and 0.6% by weight of pod powder were placed in a mixer and stirred, and 28.0% by weight of dissolved cocoa butter and 0.1% by weight of lecithin were added. Four
% By weight and 0.6% by weight of pink pigment are added and stirred for about 10 minutes until uniform. Then, this mixture was passed through a refiner roll while being cooled to obtain a pod chocolate flakes. On the other hand, sugar 33.9% by weight, skim milk powder 10.0% by weight, cocoa butter 25.0% by weight, rapeseed hydrogenated oil 30.
A pod chocolate dough composed of 0% by weight, pod flakes 0.4% by weight, lecithin 0.3% by weight, and pink pigment 0.4% by weight was prepared and kept liquid at a temperature of 40 ° C. Iced milk consisting of 8.5% by weight of milk fat, 16% by weight of milk solids, 32% by weight of solids and 3% by weight of strawberry powder was frozen and molded by the method described in Example 2 to prepare strawberry chocolate flakes and strawberries. It was hung on chocolate and frozen to obtain a strawberry-flavored chocolate-coated frozen dessert. The product did not change its shape even if it was left at 30 ° C. for 15 minutes, the chocolate did not melt and adhere to the finger even when it was directly lifted by the fingertip, and it was a product with a good taste that melted in the mouth.
【００１６】[0016]
【発明の効果】本発明により、従来のものよりもチョコ
レート風味に優れ、手へのべとつきも少なく、耐熱性が
あり、かつ冷凍状態でもチョコレートの口溶けが良いチ
ョコレート被覆冷菓を得ることが可能である。Industrial Applicability According to the present invention, it is possible to obtain a chocolate-coated frozen dessert having a better chocolate flavor than conventional ones, less stickiness to the hands, heat resistance, and good melting in the chocolate even in a frozen state. .
Claims (5)
ーを、チョコレートフレークと液状チョコレートで交互
に被覆することを特徴とする、チョコレート被覆冷菓の
製造方法。1. A method for producing a chocolate-coated frozen dessert, which comprises alternately coating a cylindrical or spherical frozen dessert center with chocolate flakes and liquid chocolate.
１０℃の温度において、転動装置を使用して行うことを
特徴とする、請求項１に記載のチョコレート被覆冷菓の
製造方法。2. The chocolate coating step comprises:
The method for producing a chocolate-coated frozen dessert according to claim 1, wherein the method is performed using a rolling device at a temperature of 10 ° C.
チョコレートフレークが、油分２５〜３０重量％のミル
クチョコレート、スイートチョコレートまたはホワイト
チョコレートであることを特徴とする、請求項１に記載
のチョコレート被覆冷菓の製造方法。3. The chocolate-coated frozen dessert according to claim 1, wherein the chocolate flakes used in the chocolate coating step are milk chocolate, sweet chocolate or white chocolate having an oil content of 25 to 30% by weight. Production method.
イスミルク、ラクトアイスを使用することを特徴とす
る、請求項１に記載のチョコレート被覆冷菓の製造方
法。4. The method for producing a chocolate-covered frozen dessert according to claim 1, wherein ice cream, ice milk, or lacto ice is used as the frozen dessert center.
れ、耐熱性に優れることを特徴とする、チョコレート被
覆冷菓。5. A chocolate-coated frozen dessert obtained by the method according to claim 1, which is excellent in heat resistance.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP06313462A JP3119788B2 (en) | 1994-12-16 | 1994-12-16 | Chocolate-coated frozen dessert and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP06313462A JP3119788B2 (en) | 1994-12-16 | 1994-12-16 | Chocolate-coated frozen dessert and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH08168343A true JPH08168343A (en) | 1996-07-02 |
| JP3119788B2 JP3119788B2 (en) | 2000-12-25 |
Family
ID=18041599
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP06313462A Expired - Lifetime JP3119788B2 (en) | 1994-12-16 | 1994-12-16 | Chocolate-coated frozen dessert and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3119788B2 (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2001025377A1 (en) * | 1999-10-07 | 2001-04-12 | Asahi Foods Co., Ltd. | Fat originating in cupuassu seed, process for producing the same and use thereof |
| JP2009000068A (en) * | 2007-06-22 | 2009-01-08 | Ezaki Glico Co Ltd | Soft ice cream coated with chocolate |
| EP2119370A3 (en) * | 2008-05-14 | 2010-04-14 | Unilever PLC | Frozen confectionery product |
| US8940354B2 (en) | 2009-06-12 | 2015-01-27 | Mars, Incorporated | Polymer gelation of oils |
| JP2016123297A (en) * | 2014-12-26 | 2016-07-11 | 江崎グリコ株式会社 | Method for producing chocolate-coated frozen dessert |
| US11582983B2 (en) | 2012-09-28 | 2023-02-21 | Mars, Incorporated | Heat resistant chocolate |
| US11806352B2 (en) | 2010-05-19 | 2023-11-07 | Upfield Europe B.V. | Theobromine for increasing HDL-cholesterol |
| US11896018B2 (en) | 2010-11-15 | 2024-02-13 | Mars, Incorporated | Dough products comprising ethylcellulose and exhibiting reduced oil migration |
-
1994
- 1994-12-16 JP JP06313462A patent/JP3119788B2/en not_active Expired - Lifetime
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2001025377A1 (en) * | 1999-10-07 | 2001-04-12 | Asahi Foods Co., Ltd. | Fat originating in cupuassu seed, process for producing the same and use thereof |
| JP2009000068A (en) * | 2007-06-22 | 2009-01-08 | Ezaki Glico Co Ltd | Soft ice cream coated with chocolate |
| EP2119370A3 (en) * | 2008-05-14 | 2010-04-14 | Unilever PLC | Frozen confectionery product |
| US8940354B2 (en) | 2009-06-12 | 2015-01-27 | Mars, Incorporated | Polymer gelation of oils |
| US11241021B2 (en) | 2009-06-12 | 2022-02-08 | Mars, Incorporated | Chocolate compositions containing ethylcellulose |
| US12016347B2 (en) | 2009-06-12 | 2024-06-25 | Mars, Incorporated | Chocolate compositions containing ethylcellulose |
| US11806352B2 (en) | 2010-05-19 | 2023-11-07 | Upfield Europe B.V. | Theobromine for increasing HDL-cholesterol |
| US11896018B2 (en) | 2010-11-15 | 2024-02-13 | Mars, Incorporated | Dough products comprising ethylcellulose and exhibiting reduced oil migration |
| US11582983B2 (en) | 2012-09-28 | 2023-02-21 | Mars, Incorporated | Heat resistant chocolate |
| JP2016123297A (en) * | 2014-12-26 | 2016-07-11 | 江崎グリコ株式会社 | Method for producing chocolate-coated frozen dessert |
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| Publication number | Publication date |
|---|---|
| JP3119788B2 (en) | 2000-12-25 |
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