TWI888559B - Frozen Snacks - Google Patents

Abstract

The subject of the present invention is to provide a frozen dessert in which the separation of liquid and solid (when there are multiple solids, at least one solid) is suppressed. The above subject can be solved by a frozen dessert comprising an ice cream mixture, dietary fiber derived from citrus fruits, and food solids.

Description

Frozen Snacks

The present invention relates to a frozen snack.

Frozen desserts can be eaten directly, or liquids such as milk can be added to frozen desserts to make frozen drinks for consumption. When making frozen drinks, the solids contained in the frozen desserts and liquids such as milk will be mixed. In this state, the solids sometimes float or sink and separate from the liquid (for example, Patent Document 1).

According to Patent Document 1, deacylated gellan gum is used to suppress the separation of solids as described above without increasing the viscosity of the product. Specifically, Patent Document 1 discloses "a solid dispersion composition, which is a water-insoluble solid dispersed in a water-in-oil emulsion composition forming a continuous phase, and is characterized in that the water-in-oil emulsion composition contains deacylated gellan gum." Prior Art Documents Patent Documents

Patent document 1: Japanese Patent Publication No. 2004-135518

[The problem the invention is trying to solve]

The purpose of the present invention is to provide a frozen snack that uses a method different from that of Patent Document 1 to suppress the separation of liquid and solid (when there are multiple solids, at least one solid). [Technical means for solving the problem]

The inventors of the present invention have conducted intensive research and found that the above-mentioned purpose can be achieved by using dietary fiber derived from citrus fruits.

The present invention includes the following embodiments. [1] A frozen snack comprising: an ice cream mixture, dietary fiber derived from citrus fruits, and food solids. [2] The frozen snack as described in [1], wherein the citrus fruits are citrus fruits of the genus Citrus. [3] The frozen snack as described in [2], wherein the citrus fruits of the genus Citrus are lemons or sweet oranges. [4] The frozen snack as described in any one of [1] to [3], wherein the amount of dietary fiber derived from the citrus fruits is 0.005 to 3% by weight based on the weight of the frozen snack. [5] A frozen snack as described in any one of [1] to [4], wherein the dietary fiber derived from the citrus fruits mentioned above includes water-insoluble dietary fiber, and the amount of the water-insoluble dietary fiber is 50-90% by mass based on the mass of the dietary fiber derived from the citrus fruits mentioned above. [6] A frozen snack as described in any one of [1] to [5], wherein the dietary fiber derived from the citrus fruits mentioned above includes water-soluble dietary fiber, and the amount of the water-soluble dietary fiber is 5-30% by mass based on the mass of the dietary fiber derived from the citrus fruits mentioned above. [7] A frozen snack as described in any one of [1] to [6], wherein the specific gravity of the food solids is 0.7-1.2. [8] A frozen snack as described in any one of [1] to [7], wherein the food solids include ice, and the amount of the ice is 15 to 75% by mass based on the mass of the frozen snack. [9] A frozen snack as described in any one of [1] to [8], wherein the food solids include food solids other than ice, and the amount of the food solids other than ice is 1 to 20% by mass based on the mass of the frozen snack. [10] A frozen snack as described in any one of [1] to [9], wherein the food solids include ice, and the length of the ice is 0.06 to 14 mm. [11] A frozen snack as described in any one of [1] to [10], wherein the food solids include food solids other than ice, and the length of the food solids other than ice is 0.9 to 14 mm. [12] A frozen snack as described in any one of [1] to [11], wherein a concave portion is formed on the surface of the frozen snack. [Effect of the invention]

According to the present invention, a frozen snack in which separation of liquid and solid is suppressed can be provided.

Hereinafter, the embodiments of the present invention will be specifically described, but the present invention is not limited thereto and various modifications can be made within the scope of the gist of the present invention.

<Frozen snack> One embodiment of the present invention relates to a frozen snack, which comprises: an ice cream mixture, dietary fiber derived from citrus fruits (hereinafter referred to as "citrus fiber"), and food solids.

Even if the frozen snacks of this embodiment are in a state where liquids (e.g., milk, hot water, water, coffee, black tea, flavored tea, fruit tea, etc.) and solids are mixed (e.g., frozen drinks), the separation of liquids and solids (when there are multiple solids, at least one solid) (hereinafter referred to as "solid-liquid separation") can be suppressed by including citrus fiber. For example, solid-liquid separation can be suppressed when consumers add liquids such as hot water and milk to the frozen snacks of this embodiment and stir them in the store. In addition, during the manufacturing process of frozen snacks, if solid-liquid separation occurs in the can, the amount of solids in each container will become uneven when the frozen snacks are filled into the container, but the frozen snacks of this embodiment can avoid this problem.

As the reason why citrus fiber can inhibit solid-liquid separation, the reason is assumed as follows, but the present invention is not limited to the following assumed reason. That is, citrus fiber contains long and large particles composed of insoluble dietary fiber, and when water is added and pressurized, it will swell and form gaps. It is assumed that solid-liquid separation is suppressed because solids are captured in the gaps between the complexly intertwined citrus fibers. In fact, frozen snacks containing citrus fiber have a wet appearance with a wet surface. It is assumed that the reason is that citrus fiber captures solids in a state containing water. This appearance has not been observed when using water-soluble polysaccharides such as locust bean gum, which are generally used for the purpose of inhibiting separation of ice cream mixtures. Furthermore, the previous water-soluble polysaccharides would form a network in the aqueous solution, so that lipids and other microparticles are dispersed in the above network to stabilize them. However, if solids with a higher specific gravity enter the network, they cannot be completely captured in the network and will separate.

"Frozen snacks" in this manual refer to ice cream, frozen snacks and other snacks stored under refrigeration, and do not include snacks stored at refrigerated temperatures such as pudding. Ice cream includes ice cream, medium milk fat ice cream, and substantially no milk fat ice cream. "Ice cream", "ice cream", "medium milk fat ice cream", and "substantially no milk fat ice cream" in this manual comply with the provisions of the "Ministry Order on the Ingredient Specifications of Milk and Dairy Products" (Ministry of Health, Labor and Welfare Order No. 106 of August 8, 2018).

Specifically, ice cream is made by processing and freezing milk or foods made from milk, or by freezing foods made from the above milk or foods made from milk as the main ingredients, and contains more than 3.0% milk solids (excluding fermented milk). Ice cream is made by having a milk solids content of more than 15.0% and a milk fat content of more than 8.0%. Moderate milk fat ice cream is made by having a milk solids content of more than 10.0% and a milk fat content of more than 3.0% (excluding ice cream). Substantially milk fat-free ice cream is made by having a milk solids content of more than 3.0% (excluding ice cream and moderate milk fat ice cream).

Ice snacks refer to those made by freezing sugar liquid or a liquid obtained by mixing other foods in sugar liquid, or by crushing edible ice, mixing sugar liquid or other foods in it and then freezing it again. The above-mentioned ice snacks are directly served in a frozen state.

The frozen snack of this embodiment is preferably mixed with a liquid (e.g., milk, water, hot water, coffee, black tea, flavored tea, or fruit tea) for consumption. In the case of mixing with a liquid, the frozen snack of this embodiment may also form a recess for accommodating the liquid. The recess is preferably formed on the surface of the frozen snack. Here, the so-called "surface of the frozen snack" refers to the surface that is not in contact with the container. The size of the recess can be appropriately adjusted according to the amount of liquid to be mixed.

[Ice cream mixture] The frozen dessert of this embodiment includes an ice cream mixture. The type of ice cream mixture is not particularly limited, and the ice cream mixture used in ordinary frozen desserts can be used. The ingredients of the ice cream mixture vary according to the type of frozen dessert, and can include, for example: sugar (including sugars and polysaccharides), fruit juice, oil, dairy products, emulsifiers, stabilizers, spices, coloring agents, acidulants, pH adjusters, water, eggs, salt, and flavoring ingredients such as chocolate or matcha.

Based on the mass of the frozen snack, the amount of the ice cream mixture can be set to, for example, 25-95 mass%, 30-80 mass%, or 35-70 mass%.

[Citrus fiber] The frozen snack of this embodiment includes citrus fiber. The citrus fiber is preferably derived from citrus fruits of the genus Citrus, and more preferably from lemon or sweet orange. Specific citrus fibers include, for example, Herbacel AQ Plus CF-D100, LEMONFIBER 100FG, and CITRI-FI 100FG used in the following embodiments. Citrus fibers may be used alone or in combination of two or more. By including citrus fibers, solid-liquid separation may be suppressed when the frozen snack is made into a frozen drink or the like.

The citrus fiber preferably contains water-insoluble dietary fiber. The amount of the water-insoluble dietary fiber is preferably 30 to 95% by mass, more preferably 50 to 90% by mass, and further preferably 60 to 85% by mass. By setting the amount of the water-insoluble dietary fiber to the above range, there is a tendency that solid-liquid separation is further suppressed. The amount of the water-insoluble dietary fiber can be measured by an enzyme-weight modified method.

Citrus fiber may also contain water-soluble dietary fiber. The amount of water-soluble dietary fiber may be, for example, 1-50% by mass, 5-30% by mass, or 10-20% by mass. The amount of water-soluble dietary fiber may be measured by an enzyme-weight modification method.

Based on the mass of frozen snacks, the amount of citrus fiber is preferably 0.005-3 mass%, more preferably 0.01-1 mass%, further preferably 0.015-0.5 mass%, and particularly preferably 0.1-0.3 mass%. By setting the amount of citrus fiber to 0.01 mass% or more, solid-liquid separation can be further suppressed. By setting the amount of citrus fiber to 1 mass% or less, the desired texture can be obtained and good manufacturing suitability can be achieved.

The frozen snack of this embodiment may contain deacetylated gellan gum in addition to citrus fiber, or may not contain deacetylated gellan gum.

[Food solids] The frozen snacks of this embodiment include food solids. The "food solids" in this specification refer to solids suitable for consumption. Examples of food solids include: ice, chocolate, fruit pulp, nut seeds, baked cakes (such as crispy rice crackers), and jelly cubes. Food solids may be used alone or in combination of two or more.

The specific gravity of the food solids is preferably 0.3 to 1.7, more preferably 0.5 to 1.5, and even more preferably 0.7 to 1.2. By setting the specific gravity of the food solids within the above range, solid-liquid separation can be further suppressed.

The length of the food solids can be appropriately changed according to the type of food solids. In this manual, the "length" of the food solids refers to the distance between two points at the outer edge of the food solids photographed with an optical microscope or observed with the naked eye, where the distance between any two points becomes the largest.

When the food solid is ice, its length is preferably 0.06 to 14 mm, and more preferably 0.06 to 1.0 mm. By setting the length of the ice within the above range, a smooth and cool feeling can be given, and solid-liquid separation can be further suppressed. As for the length distribution of ice, for example, it is preferred that more than 80% of the total amount of ice has a length of 0.06 to 14 mm, and more preferably more than 90% of the total amount of ice has a length of 0.06 to 14 mm. In addition, it is preferred that more than 80% of the total amount of ice has a length of 0.06 to 1.0 mm, and more preferably more than 90% of the total amount of ice has a length of 0.06 to 1.0 mm.

When the food solids are food solids other than ice (hereinafter referred to as "second food solids", the food solids do not necessarily contain ice, and the frozen snacks may only contain the second food solids), the length is preferably 0.3 to 20 mm, and more preferably 0.9 to 14 mm. By setting the length of the second food solids within the above range, solid-liquid separation can be further suppressed. As the length distribution of the second food solids, for example, it is preferred that more than 80% of the total number of the second food solids have a length of 0.3 to 20 mm, and more preferably more than 90% of the total number of the second food solids have a length of 0.3 to 20 mm. Furthermore, it is preferred that more than 80% of the total amount of the second food solids have a length of 0.9 to 14 mm, and it is more preferred that more than 90% of the total amount of the second food solids have a length of 0.9 to 14 mm.

The amount of food solids can be appropriately changed according to the type of food solids. When the food solid is ice, based on the mass of frozen snacks, the amount of ice is preferably 1-30 mass%, more preferably 1-20 mass%, and further preferably 1-10 mass%. When the food solid is the second food solid, based on the mass of frozen snacks, the amount of the second food solid is preferably 1-20 mass%, more preferably 2-10 mass%, and further preferably 3-6 mass%. [Example]

Hereinafter, the present invention will be described in further detail using embodiments and comparative examples, but the technical scope of the present invention is not limited thereto.

<Materials> The materials used in the Examples and Comparative Examples are as follows. 1. Ice cream mixture (1) Watermelon ice cream mixture The composition of the watermelon ice cream mixture is shown in Table 1. (2) French pear ice cream mixture The composition of the French pear ice cream mixture is shown in Table 1. [Table 1] Table 1 watermelon French pear Total solid content 40 47 sugar 42 45 Concentrated juice (direct conversion) 13 twenty two grease 0.7 0.6 Dairy Products Skim Milk Powder - 0.1 salt 0.02 - Dietary fiber (Fibryxa: isomaltodextrin) 0.4 0.3 other Emulsifier 0.4 0.1 Stabilizer 0.5 0.5 spices 0.04 0.07 Coloring material 0.1 - Sour ingredients 0.3 0.3 pH Adjuster 0.2 0.2 Add water to a total of 100 100 100 The values in the table represent mass %.

2. Citrus fiber (1) Dietary fiber from lemon (DSP Gokyo Food & Chemical Co., Ltd./HERBAFOOD, Herbacel AQ Plus CF-D100) (Composition: water-insoluble dietary fiber about 73% by mass, water-soluble dietary fiber about 17% by mass%) (2) Dietary fiber from lemon (Torigoshi Flour Mills Co., Ltd./FIBERSTAR, LEMONFIBER 100FG) (Composition: water-insoluble dietary fiber about 33% by mass, water-soluble dietary fiber about 37% by mass%) (3) Dietary fiber from sweet orange (Torigoshi Flour Mills Co., Ltd./FIBERSTAR, CITRI-FI 100FG) (Composition: water-insoluble dietary fiber about 33% by mass, water-soluble dietary fiber about 37% by mass%)

3. Other dietary fibers (1) Microcrystalline cellulose (Asahi Kasei Co., Ltd., CEOLUS RC-N81) (Composition: cellulose 80% by mass, physalis gum 10% by mass%) (2) Pectin (Asahi Chemical Industry Co., Ltd., Pectine IM) (Composition: pectin 100% by mass%)

4. Polysaccharides Deacylated Kelcogel (DSP Gokyo Food & Chemical Co., Ltd., Kelcogel KB)

5. Food solids (1) Crushed ice (Specific gravity: about 0.9) (2) Chocolate (Fuji Oil Co., Ltd., Couverture Bitter Flake) (Specific gravity: about 1.3) (3) Chocolate (Furuta Confectionery Co., Ltd., Black Crunch B-LO) (Specific gravity: about 0.8)

<Manufacturing of frozen snacks> The materials shown in Tables 2 to 6 were mixed in a specific ratio and cooled to produce various frozen snacks. In addition, although Fibryxa listed in the table is an original ingredient of the ice cream mixture, Fibryxa and the ice cream mixture are listed separately in the table. During the evaluation, only 200 g of ice cream mixture or a total of 200 g of ice and ice cream mixture were added to a measuring cup (85 mm upper inner diameter, 56 mm bottom inner diameter, 110 mm height), adjusted to 30% overrun, and frozen at a temperature of -4℃ to -8℃, and then solids such as chocolate (10 g) were added and mixed as needed.

<Evaluation of frozen snacks> [1. Inhibition of solid-liquid separation (evaluation object: crushed ice); storage conditions] The produced frozen snacks were placed at 5°C or 22°C, and the separation of crushed ice was visually observed. If left to stand, they will be roughly separated into 3 layers. The upper layer mainly contains bubbles and fat, the middle layer mainly contains ice, and the lower layer mainly contains sugar solution. During the evaluation, the interface between the middle layer and the lower layer was used as the observation index of separation inhibition, and the side of the measuring cup was observed. After 100 minutes, the difference in the interface compared with the comparative example was measured. Various frozen snacks were evaluated according to the following evaluation criteria. The evaluation results are shown in Tables 2 to 6. In addition, the combination of the comparative example and the comparative example is shown below. Regarding Examples 1 and 9-11, there are two sets of comparisons, but no matter which comparison example is compared with, the results are presented as recorded in the table. Comparison Example 1: Examples 1, 25, and 29 Comparison Example 2: Example 1 Comparison Example 3: Examples 6, 9, 12, 15, and 18 Comparison Example 4: Examples 7, 10, 13, 16, and 19 Comparison Example 5: Examples 8, 11, 14, 17, and 20 Comparison Example 6: Examples 3, 26, 30, and 9 Comparison Example 7: Examples 4, 27, 31, and 10 Comparison Example 8: Examples 5, 28, 32, and 11 Comparison Example 9: Examples 21 and 23 Comparison Example 10: Examples 22 and 24 Comparison Example 11: Example 2 Comparison Example 13: Example 33 (Evaluation Criteria) A: There is a significant separation suppression effect (the interface difference with the comparative example is more than 5 mm) B: There is a separation suppression effect (the interface difference with the comparative example is more than 2 mm) C: There is no separation suppression effect (the same degree as the comparative example)

[2. Solid-liquid separation inhibition (evaluation object: crushed ice); liquid addition conditions] Add 70 g of 50°C milk or hot water to the produced frozen snacks and mix them. Visually observe the separation of the crushed ice. If left to stand, it will roughly separate into 3 layers. The upper layer mainly contains bubbles and fat, the middle layer mainly contains ice, and the lower layer mainly contains sugar liquid. During the evaluation, the interface between the middle layer and the lower layer is used as the observation index of separation inhibition. Observe the side of the measuring cup and measure the difference in interface compared with the comparative example after 30 minutes. The combination of the comparative example and the comparative example is shown below. Evaluate various frozen snacks according to the following evaluation criteria. The evaluation results are shown in Tables 2 to 6. (Evaluation criteria) A: There is a significant separation suppression effect (the interface difference with the comparative example is more than 5 mm) B: There is a separation suppression effect (the interface difference with the comparative example is more than 2 mm) C: There is no separation suppression effect (the same degree as the comparative example)

[3. Inhomogeneity suppression (evaluation object: chocolate)] The produced frozen snacks were placed at 22°C and the separation of chocolate was visually observed. Various frozen snacks were evaluated according to the following evaluation criteria. The evaluation results are shown in Tables 2 to 6. (Evaluation criteria: solids I) A: Solids I are uniformly dispersed. B: A part of solids I is concentrated in the upper or lower part of the product. C: Most of solids I are concentrated in the upper or lower part. (Evaluation criteria: solids II) A: Observing the side of the measuring cup, solids II are uniformly dispersed in the product. B: Observing the side of the measuring cup, although some solids II sink to the bottom, most of them are uniformly dispersed in the product. C: Observe the side of the measuring cup, most of the solids II sink to the bottom.

[Table 2] Table 2 Comparative example 1 Comparative example 2 Comparative example 3 Comparative example 4 Comparative example 5 Comparative example 6 Comparative example 7 Comparative example 8 Comparative example 9 Comparative example 10 Comparative example 11 Ice cream mix types watermelon watermelon French pear French pear French pear French pear French pear French pear French pear French pear French pear Dietary Fiber from Citrus - - - - - - - - - - - Ice cream mix (mass) 49.8 49.7 49.8 47.4 47.4 69.8 66.4 66.4 94.9 94.9 69.8 Dietary fiber from citrus fruits (by mass) - - - - - - - - - - - Other dietary fiber A (by mass) 0.17 0.17 0.17 0.16 0.16 0.24 0.23 0.23 0.32 0.32 0.24 Other dietary fiber B (by mass) - 0.08 - - - - - - - - - Crushed ice (by weight) 50 50 50 47.6 47.6 30 28.6 28.6 - - 30 Solids I (mass) - - - 4.8 - - 4.8 - 4.8 - - Solids II (mass) - - - - 4.8 - - 4.8 - 4.8 - Total: Frozen snacks (mass portion) 100 100 100 100 100 100 100 100 100 100 100 Solid-liquid separation inhibition (evaluation object: crushed ice) storage conditions C (Condition 1) C (Condition 1) C (Condition 2) C (Condition 2) C (Condition 2) C (Condition 2) C (Condition 2) C (Condition 2) C (Condition 2) C (Condition 2) - Solid-liquid separation inhibition (evaluation object: crushed ice) Liquid addition conditions - - C (Condition 4) C (Condition 4) C (Condition 4) C (Condition 4) C (Condition 4) C (Condition 4) - - C (Condition 3) Inhomogeneity suppression (evaluation object: solid matter I) storage conditions - - - C - - C - C - - Inhomogeneity suppression (Evaluation object: solid matter I) Liquid addition conditions - - - C - - C - - - - Inhomogeneity suppression (evaluation object: solid II) storage conditions - - - - C - - B - C - Inhomogeneity suppression (Evaluation object: solid matter II) Liquid addition conditions - - - - C - - C - - - Other dietary fiber A: Fibryxa Other dietary fiber B: CEOLUS RC-N81+ Pectine IM (total composition: cellulose 0.147%, sycamore gum 0.018%, pectin 0.0015%) Solids I: Black Crunch B-LO (specific gravity: about 0.8) Solids II: Couverture Bitter Flake (specific gravity: about 1.3) Condition 1: Place at 5°C, Condition 2: Place at 22°C Condition 3: Add milk, Condition 4: Add hot water [Table 3] Table 3 Embodiment 1 Embodiment 2 Embodiment 3 Embodiment 4 Embodiment 5 Embodiment 6 Embodiment 7 Embodiment 8 Embodiment 9 Embodiment 10 Embodiment 11 Ice cream mix types watermelon French pear French pear French pear French pear French pear French pear French pear French pear French pear French pear Dietary Fiber from Citrus Herbacel Herbacel Herbacel Herbacel Herbacel Herbacel Herbacel Herbacel Herbacel Herbacel Herbacel Ice cream mix (mass) 49.7 69.6 69.6 66.2 66.2 49.7 47.3 47.3 59.7 56.8 56.8 Dietary fiber from citrus fruits (by mass) 0.10 0.14 0.14 0.13 0.13 0.10 0.10 0.10 0.12 0.11 0.11 Other dietary fiber A (by mass) 0.17 0.24 0.24 0.23 0.23 0.17 0.16 0.16 0.20 0.19 0.19 Crushed ice (by weight) 50 30 30 28.6 28.6 50 47.6 47.6 40 38.1 38.1 Solids I (mass) - - - 4.8 - - 4.8 - - 4.8 - Solids II (mass) - - - - 4.8 - - 4.8 - - 4.8 Total: Frozen snacks (mass portion) 100 100 100 100 100 100 100 100 100 100 100 Solid-liquid separation inhibition (evaluation object: crushed ice) storage conditions A (Condition 1) - A (Condition 2) A (Condition 2) A (Condition 2) A (Condition 2) A (Condition 2) A (Condition 2) A (Condition 2) A (Condition 2) A (Condition 2) Solid-liquid separation inhibition (evaluation object: crushed ice) Liquid addition conditions - A (Condition 3) A (Condition 4) A (Condition 4) A (Condition 4) A (Condition 4) A (Condition 4) A (Condition 4) A (Condition 4) A (Condition 4) A (Condition 4) Inhomogeneity suppression (evaluation object: solid matter I) storage conditions - - - A - - A - - A - Inhomogeneity suppression (Evaluation object: solid matter I) Liquid addition conditions - - - A - - A - - A - Inhomogeneity suppression (evaluation object: solid II) storage conditions - - - - A - - A - - A Inhomogeneity suppression (Evaluation object: solid matter II) Liquid addition conditions - - - - A - - A - - A Other dietary fiber A: Fibryxa Solid I: Black Crunch B-LO (Specific gravity: about 0.8) Solid II: Couverture Bitter Flake (Specific gravity: about 1.3) Condition 1: Place at 5°C, Condition 2: Place at 22°C Condition 3: Add milk, Condition 4: Add hot water [Table 4] Table 4 Embodiment 12 Embodiment 13 Embodiment 14 Embodiment 15 Embodiment 16 Embodiment 17 Embodiment 18 Embodiment 19 Embodiment 20 Embodiment 21 Embodiment 22 Embodiment 23 Embodiment 24 Ice cream mix types French pear French pear French pear French pear French pear French pear French pear French pear French pear French pear French pear French pear French pear Dietary Fiber from Citrus Herbacel Herbacel Herbacel Herbacel Herbacel Herbacel Herbacel Herbacel Herbacel Herbacel Herbacel Herbacel Herbacel Ice cream mix (mass) 39.8 37.9 37.9 49.8 47.4 47.4 49.3 47.0 47.0 94.8 94.8 94.1 94.1 Dietary fiber from citrus fruits (by mass) 0.08 0.08 0.08 0.02 0.02 0.02 0.50 0.48 0.48 0.19 0.19 0.95 0.95 Other dietary fiber A (by mass) 0.14 0.13 0.13 0.17 0.16 0.16 0.17 0.16 0.16 0.16 0.16 0.16 0.16 Crushed ice (by weight) 60 57.1 57.1 50 47.6 47.6 50 47.6 47.6 - - - - Solids I (mass) - 4.8 - - 4.8 - - 4.8 - 4.8 - 4.8 - Solids II (mass) - - 4.8 - - 4.8 - - 4.8 - 4.8 - 4.8 Total: Frozen snacks (mass portion) 100 100 100 100 100 100 100 100 100 100 100 100 100 Solid-liquid separation inhibition (evaluation object: crushed ice) storage conditions A (Condition 2) A (Condition 2) A (Condition 2) A (Condition 2) A (Condition 2) A (Condition 2) A (Condition 2) A (Condition 2) A (Condition 2) A (Condition 2) A (Condition 2) A (Condition 2) A (Condition 2) Solid-liquid separation inhibition (evaluation object: crushed ice) Liquid addition conditions A (Condition 4) A (Condition 4) A (Condition 4) A (Condition 4) A (Condition 4) A (Condition 4) A (Condition 4) A (Condition 4) A (Condition 4) - - - - Inhomogeneity suppression (evaluation object: solid matter I) storage conditions - A - - A - - A - A - A - Inhomogeneity suppression (Evaluation object: solid matter I) Liquid addition conditions - A - - A - - A - - - - - Inhomogeneity suppression (evaluation object: solid II) storage conditions - - A - - A - - A - A - A Inhomogeneity suppression (Evaluation object: solid II) Liquid addition conditions - - A - - A - - A - - - - Other dietary fiber A: Fibryxa Solid I: Black Crunch B-LO (Specific gravity: about 0.8) Solid II: Couverture Bitter Flake (Specific gravity: about 1.3) Condition 1: Place at 5°C, Condition 2: Place at 22°C Condition 3: Add milk, Condition 4: Add hot water [Table 5] Table 5 Embodiment 25 Embodiment 26 Embodiment 27 Embodiment 28 Embodiment 29 Embodiment 30 Embodiment 31 Embodiment 32 Ice cream mix types watermelon French pear French pear French pear watermelon French pear French pear French pear Dietary Fiber from Citrus LEMONFIBER LEMONFIBER LEMONFIBER LEMONFIBER CITRI-FI CITRI-FI CITRI-FI CITRI-FI Ice cream mix (mass) 49.7 69.6 66.2 66.2 49.7 69.6 66.2 66.2 Dietary fiber from citrus fruits (by mass) 0.10 0.14 0.14 0.14 0.10 0.14 0.14 0.14 Other dietary fiber A (by mass) 0.17 0.24 0.23 0.23 0.17 0.24 0.23 0.23 Crushed ice (by weight) 50 30 28.6 28.6 50 30 28.6 28.6 Solids I (mass) - - 4.8 - - - 4.8 - Solids II (mass) - - - 4.8 - - - 4.8 Total: Frozen snacks (mass portion) 100 100 100 100 100 100 100 100 Solid-liquid separation inhibition (evaluation object: crushed ice) storage conditions A (Condition 1) A (Condition 2) A (Condition 2) A (Condition 2) A (Condition 1) A (Condition 2) A (Condition 2) B (Condition 2) Solid-liquid separation inhibition (evaluation object: crushed ice) Liquid addition conditions - A (Condition 4) A (Condition 4) B (Condition 4) - A (Condition 4) B (Condition 4) B (Condition 4) Inhomogeneity suppression (evaluation object: solid matter I) storage conditions - - A - - - B - Inhomogeneity suppression (Evaluation object: solid matter I) Liquid addition conditions - - A - - - A - Inhomogeneity suppression (evaluation object: solid II) storage conditions - - - A - - - A Inhomogeneity suppression (Evaluation object: solid II) Liquid addition conditions - - - B - - - A Other dietary fiber A: Fibryxa Solid I: Black Crunch B-LO (Specific gravity: about 0.8) Solid II: Couverture Bitter Flake (Specific gravity: about 1.3) Condition 1: Place at 5°C, Condition 2: Place at 22°C Condition 3: Add milk, Condition 4: Add hot water [Table 6] Table 6 Embodiment 33 Comparative example 12 Comparative example 13 Comparative example 14 Comparative example 15 Ice cream mix types French pear French pear French pear French pear French pear Dietary Fiber from Citrus Herbacel - - - - Ice cream mix (mass) 49.7 49.7 49.8 47.4 47.4 Dietary fiber from citrus fruits (by mass) 0.10 - - - - Deacetylated gellan gum (mass) - 0.1 0.005 0.005 0.005 Other dietary fiber A (by mass) 0.17 0.17 0.17 0.16 0.16 Crushed ice (by weight) 50 50 50 47.6 47.6 Solids I (mass) - - - 4.8 - Solids II (mass) - - - - 4.8 Total: Frozen snacks (mass portion) 100 100 100 100 100 Solid-liquid separation inhibition (evaluation object: crushed ice) storage conditions A (Condition 2) ND C C C Solid-liquid separation inhibition (evaluation object: crushed ice) Liquid addition conditions A (Condition 4) ND C C C Inhomogeneity suppression (evaluation object: solid matter I) storage conditions - - - C - Inhomogeneity suppression (Evaluation object: solid matter I) Liquid addition conditions - - - C - Inhomogeneity suppression (evaluation object: solid II) storage conditions - - - - C Inhomogeneity suppression (Evaluation object: solid II) Liquid addition conditions - - - - C Other dietary fiber A: Fibryxa Solid I: Black Crunch B-LO (Specific gravity: about 0.8) Solid II: Couverture Bitter Flake (Specific gravity: about 1.3) Condition 1: Placed at 5°C, Condition 2: Placed at 22°C Condition 3: Added milk, Condition 4: Added hot water ND: Unable to evaluate (hardened into jelly and could not be produced)

As shown in the above table, the example using citrus fiber successfully suppressed solid-liquid separation. On the other hand, Comparative Examples 1 to 11 that did not use citrus fiber could not suppress solid-liquid separation. Furthermore, in Comparative Example 2, the ratio of water-insoluble dietary fiber to water-soluble dietary fiber was adjusted to the same as Herbacel AQ Plus CF-D100, but even so, solid-liquid separation could not be suppressed. Moreover, Comparative Examples 12 to 15 using deacylated gellan gum used in Patent Document 1 also could not suppress solid-liquid separation.

Claims (9)

A frozen snack, comprising: an ice cream mixture, dietary fiber derived from citrus fruits, and food solids, wherein the food solids include ice, the length of the ice is 0.06 to 14 mm, and the amount of the ice is 15 to 75% by mass based on the mass of the frozen snack. For example, the frozen snacks in claim 1, wherein the above-mentioned food solids further include food solids other than ice, the length of the above-mentioned food solids other than ice is 0.9 to 14 mm, and the amount of the above-mentioned food solids other than ice is 1 to 20% by mass based on the mass of the above-mentioned frozen snacks. For example, the frozen snacks in claim 1, wherein the citrus fruits are citrus fruits of the genus Citrus. For example, the frozen snacks in claim 3, wherein the citrus fruit of the genus Citrus is lemon or sweet orange. A frozen snack as claimed in any one of claims 1 to 4, wherein the amount of dietary fiber derived from the citrus fruits is 0.005 to 3% by mass based on the mass of the frozen snack. A frozen snack as claimed in any one of claims 1 to 4, wherein the dietary fiber derived from the citrus fruits mentioned above includes water-insoluble dietary fiber, and the amount of the water-insoluble dietary fiber is 50 to 90% by mass based on the mass of the dietary fiber derived from the citrus fruits mentioned above. A frozen snack as claimed in any one of claims 1 to 4, wherein the dietary fiber derived from the citrus fruits mentioned above includes water-soluble dietary fiber, and the amount of the water-soluble dietary fiber is 5 to 30% by mass based on the mass of the dietary fiber derived from the citrus fruits mentioned above. A frozen snack as claimed in any one of claims 1 to 4, wherein the specific gravity of the food solids is 0.7 to 1.2. A frozen snack as claimed in any one of claims 1 to 4, wherein a concave portion is formed on the surface of the frozen snack.