阅读说明：本技术 冷点及其制造方法 (Cold spot and method for manufacturing same ) 是由 岩井大 佐佐木庆一 于 2021-03-15 设计创作，主要内容包括：提供冷点及其制造方法。一种冷点,其在将冷点主体和涂覆层一起食用时口溶性的平衡、味道的平衡及味道的浓郁感优异、并且对温度变化及冲击的耐受性也优异。一种冷点,其具有冷点主体和包含油脂组合物的涂覆层,所述冷点主体的外表面的90～100％被所述涂覆层覆盖,表示所述冷点主体与所述涂覆层的质量比的、冷点主体：涂覆层为3：1～6：1,所述冷点主体的膨胀率为5～60％,所述油脂组合物的-10℃时的SFC(固体脂肪含量)为20～60％、且-10℃时的SFC减去20℃时的SFC而得的差值为20～55％。(Cold spots and methods of making the same are provided. A cold snack which is excellent in the balance of mouth solubility, the balance of taste and richness of taste, and also excellent in the resistance to temperature change and impact when a cold snack body and a coating layer are eaten together. A cold spot having a cold spot body and a coating layer comprising a grease composition, 90-100% of an outer surface of the cold spot body being covered by the coating layer, the cold spot body representing a mass ratio of the cold spot body to the coating layer: the coating layer is 3: 1-6: 1, the cold spot main body has an expansion rate of 5 to 60%, the oil or fat composition has an SFC (solid fat content) at-10 ℃ of 20 to 60%, and the difference obtained by subtracting the SFC at 20 ℃ from the SFC at-10 ℃ is 20 to 55%.)

1. A cold spot having a cold spot body and a coating layer comprising a grease composition,

90-100% of the outer surface of the cold spot main body is covered by the coating layer,

a cold spot body representing a mass ratio of the cold spot body to the coating layer: the coating layer is 3: 1-6: 1,

the expansion rate of the cold spot main body is 5-60%,

the oil or fat composition has a solid fat content SFC at-10 ℃ of 20 to 60%, and the difference obtained by subtracting the SFC at-10 ℃ from the SFC at 20 ℃ is 20 to 55%.

2. The cold spot according to claim 1, wherein the difference obtained by subtracting the SFC at-10 ℃ from the SFC at 10 ℃ of the fat or oil composition is 15% or more.

3. A method for manufacturing a cold spot, comprising the steps of: cooling the raw material mixture in the presence of air to obtain a partially frozen product having an expansion rate of 5 to 60%, forming, cooling, and solidifying the partially frozen product to obtain a cold spot main body, covering 90 to 100% of an outer surface of the cold spot main body with a coating liquid containing a fat composition, cooling and solidifying the coating liquid to form a coating layer, thereby obtaining a cold spot,

the oil or fat composition has a solid fat content SFC at-10 ℃ of 20 to 60% and a difference obtained by subtracting the SFC at-10 ℃ from the SFC at 20 ℃ of 20 to 55%,

a cold spot body representing a mass ratio of the cold spot body to the coating layer: the coating layer is set to 3: 1-6: 1.

4. the method for producing a cold spot according to claim 3, wherein the temperature of the coating liquid is T ℃, the viscosity of the coating liquid at T ℃ is 250 to 550 mPas,

25≤T≤50。

Technical Field

The present invention relates to a cold spot and a method for manufacturing the cold spot.

Background

Regarding cold spots in which a cold spot main body is covered with chocolate, patent document 1 proposes physical properties of chocolate suitable as a coating layer of cold spots.

In addition, a method for forming a uniform chocolate coating layer on the outer surface of the cold spot is proposed in patent document 2.

Documents of the prior art

Patent document

Patent document 1: japanese patent laid-open No. 2012 and 244920

Patent document 2: japanese patent laid-open publication No. 2016-

Disclosure of Invention

Problems to be solved by the invention

According to the knowledge of the present inventors, the balance of the mouth solubility, the balance of the taste, and the rich taste are not sufficient when the cold spot main body and the coating layer are eaten together by the methods described in patent documents 1 and 2. A good balance of mouth solubility means: the difference of the melting speed of the cold spot main body and the coating layer in the mouth is small, and the good balance of the taste means that: the taste of both the cold spot body and the coating layer is sensed for a long time. The good rich feeling of the taste means: the melting speed of the cold spot main body and the coating layer in the mouth is not too fast, so that the taste of the cold spot main body and the coating layer can be fully sensed by people.

In addition, in a cold spot having a coating layer on an outer surface of a cold spot main body, a poor appearance may occur due to a temperature change or an impact when the cold spot is taken home after being purchased in a store.

The purpose of the present invention is to provide a cold spot that has excellent balance of mouth solubility, balance of taste, and richness of taste, and also has excellent resistance to temperature changes and impacts when the cold spot body and a coating layer are eaten together.

Means for solving the problems

The present invention has the following aspects.

[1] A cold spot comprising a cold spot body and a coating layer containing a grease composition, wherein 90-100% of the outer surface of the cold spot body is covered with the coating layer, and the mass ratio of the cold spot body to the coating layer is as follows: the coating layer is 3: 1-6: 1, the oil or fat composition has an expansion ratio of 5 to 60% in the cold spot main body, an SFC (solid fat content) at-10 ℃ of 20 to 60%, and a difference obtained by subtracting the SFC at 20 ℃ from the SFC at-10 ℃ of 20 to 55%.

[2] The cold spot according to [1], wherein the difference obtained by subtracting the SFC at 10 ℃ from the SFC at-10 ℃ of the oil or fat composition is 15% or more.

[3] A method for manufacturing a cold spot, comprising the steps of: cooling the raw material mixture in the presence of air to obtain a partially frozen product having an expansion ratio of 5 to 60%, forming, cooling, and solidifying the partially frozen product to obtain a cold spot main body, covering 90 to 100% of an outer surface of the cold spot main body with a coating liquid containing a fat composition, cooling and solidifying the coating liquid to form a coating layer, thereby obtaining a cold spot,

the oil or fat composition has an SFC (solid fat content) at-10 ℃ of 20 to 60% and a difference obtained by subtracting the SFC at-10 ℃ from the SFC at 20 ℃ of 20 to 55%,

and a cold spot body representing a mass ratio of the cold spot body to the coating layer: the coating layer is set to 3: 1-6: 1.

[4] the method for producing a cold spot according to [3], wherein the temperature of the coating liquid is T ℃ (25 ≦ T ≦ 50), and the viscosity of the coating liquid at T ℃ is 250 to 550 mPas.

ADVANTAGEOUS EFFECTS OF INVENTION

According to the present invention, a cold spot having an excellent balance of mouth solubility, an excellent balance of taste, and an excellent rich taste when a cold spot main body and a coating layer are eaten together, and having excellent resistance to temperature change and impact can be obtained.

Drawings

Fig. 1 is a perspective view showing an example of the shape of a product of the cold spot of the present invention.

Fig. 2 is a graph showing the results of SFC measurement of the fat and oil compositions used in the examples.

Detailed Description

The following definitions of terms apply to the present specification and claims as a whole.

The numerical range represented by "-" represents a numerical range in which numerical values before and after "-" are the lower limit value and the upper limit value, respectively, unless otherwise specified.

In the present specification, the SFC (solid fat content) at a ℃ of the fat or oil composition may be referred to as "SFC (a ℃)".

In the present specification, the difference obtained by subtracting the SFC at c ℃ from the SFC at b ℃ of the fat or oil composition is sometimes referred to as "the difference between SFC (b ℃) and SFC (c ℃).

The cold spots in the present invention include food products and frozen yoghurts (frozen yoghurts) which are generally classified as "cold spots". Specific examples of the "cold spot" include ice creams (cream ice cream, milk ice cream, and non-cream ice cream) and a freezing point.

The ice cream refers to: a food containing 3.0% or more of milk solid content (excluding fermented milk) obtained by processing milk or a food produced from the milk or the food as a raw material, or obtained by freezing milk or a food produced from the milk or the food as a main raw material. The ice cream is classified into 3 types, that is, cream ice cream, milk ice cream, and non-cream ice cream, according to the amounts of milk solid and milk fat contained therein.

On the other hand, those having a milk solid content of less than 3.0% do not belong to the ice cream group, and are defined as the freezing point according to the "standards for foods, additives, and the like" published by the japan's thick health and welfare act.

Frozen yogurts are classified into "fermented milks" according to the provincial regulations regarding the ingredients of milk and dairy products, and the like. The fermented milk is defined as "a product obtained by fermenting milk, or milk containing an equal or greater amount of nonfat milk solid components, into a paste or liquid with lactic acid bacteria or yeast, or freezing them", and the compositional standard is defined as "the nonfat milk solid components are 8.0% or more, and the number of lactic acid bacteria or yeast is 1000 ten thousand/mL or more". Frozen yoghurt belongs to frozen fermented milk.

The cold spot in the present invention may be any of a freezing point, cream ice cream, milk ice cream, non-cream ice cream, and frozen yogurt.

The freezing point is as follows: the temperature of the sample was measured over time while cooling the sample in a liquid state at an atmospheric temperature of-25 ℃, and the temperature was no longer at the point (freezing point) where the temperature was lowered by the exothermic reaction when the liquid became a solid.

The viscosity of the coating liquid was measured at a rotation speed of 12rpm by a B-type viscometer using a spindle No.2 and was a value after 30 seconds.

The following methods were used for measuring the content of the components and the like.

(1) Moisture content

The measurement was carried out by an atmospheric pressure heat drying method (drying aid addition method).

(2) Solid component

The solid content (% by mass) was calculated as 100-water (% by mass).

(3) Fat component and milk fat of cold spot main body

The measurement was carried out by a method based on the method for measuring the milk fat content of ice creams described in "provincial treaties on the specifications of ingredients of milk and dairy products, etc.

Specifically, 4g of sample was collected into a small beaker, 3mL of water was added and mixed well, and transferred to a Rockwell grease tube (Rohrig tube). The beaker was thoroughly washed with 3mL of water, and the washing solution was added to the Rockwell grease extracting tube and mixed by shaking. Then, 2mL of aqueous ammonia (25-30% aqueous ammonia, colorless and transparent) was added and mixed gently. Next, the Rockwell grease extracting tube was placed in a water bath at 60 ℃ and heated for 20 minutes while shaking and mixing the tube at intervals. Then 10mL of ethanol (95-96% aqueous solution) is added and mixed thoroughly.

Subsequently, 25mL of diethyl ether was added to the aforementioned Rockwell grease extraction tube, the tube was gently swirled, and when a uniform color tone was formed, diethyl ether gas was extracted, and the tube was vigorously shaken and mixed in the horizontal direction for 30 seconds. Then, 25mL of petroleum ether (boiling point 60 ℃ C. or lower) was added thereto, mixed with shaking for 30 seconds in the same manner, and left standing for 2 hours or more with the lid released until the supernatant became transparent. The supernatant was put into a beaker in which a constant weight was determined in advance.

In the same manner as described above, 25mL of diethyl ether and 25mL of petroleum ether were added to the Rockwell grease extracting tube, and mixed, and the supernatant was added to the beaker. The tip of the side tube was washed with an equal amount of a mixture of diethyl ether and petroleum ether and poured into the beaker.

The beaker is heated to about 75 ℃ to volatilize the solvent, and the resultant is dried in a drier at an atmospheric temperature of 100 to 105 ℃ for 1 hour, and then weighed. The weight increased relative to the constant weight of the beaker was taken as the fat component.

When the sample does not contain any fat component other than milk fat, the fat component obtained above is used as the content of milk fat.

When the sample contains a fat component other than milk fat, the content of milk fat is determined as a value obtained by subtracting the fat component other than milk fat from the fat component obtained as described above.

(4) Milk solids non-fat

The measurement was carried out by a method based on the method for measuring the nonfat milk solid content in fermented milk and lactic acid bacteria beverages described in "provincial treaties on the specifications of milk and dairy products and the like".

Specifically, about 50g of a sample (in the case of a frozen product, the sample is completely melted at a temperature of 40 ℃ or lower in as short a time as possible) is accurately weighed, and a few drops of a phenolphthalein solution are added. While mixing, 10% sodium hydroxide solution was slowly added to make it slightly alkaline, and the mixture was transferred to a measuring flask. Water was added to 100mL, and 5mL of the solution was accurately transferred to a 150mL Kjeldahl flask (Japanese: ケルダール resolved フラスコ). To this was added 0.2g of a mixed powder of 9g of potassium sulfate and 1g of copper sulfate, and 10mL of sulfuric acid was further added along the inner wall of the flask. Next, the flask was heated slowly, and heating was slightly intensified when white smoke of sulfur dioxide gas was generated. When most of the foam disappeared and was heated vigorously, the heating was stopped when the liquid in the bottle was clear and light blue and no carbide was visible on the inner wall of the flask. After cooling naturally, 30mL of water was carefully added, and after cooling again, the flask was connected to a distillation apparatus. At this time, 30mL of 0.05mol/L sulfuric acid and a few drops of methyl red solution were added to a 200mL absorption flask, and the lower end of the condenser was immersed in the liquid.

Then, 40mL of 30% sodium hydroxide solution was added from the funnel of the Kjeldahl apparatus, and the distillation was started immediately after washing with 10mL of water and closing the liquid stopper (pinchcock). When the amount of the distillate reached 80 to 100mL, the lower end of the condenser was separated from the liquid surface, and several mL of the distillate was collected again. After completion of the distillation, the liquid-immersed portion of the condenser was rinsed with a small amount of water, the washing liquid was combined with the liquid in the absorption flask, and it was titrated with a 0.1mol/L sodium hydroxide solution.

The solid content (unit: mass%) of the milk-not-fat is calculated by the following formula.

Milk non-fat solid content ═ {0.0014 × (a-B) }/sample volume (unit: g) × 6.38 × 2.82 × 100

A: amount of 0.1mol/L sodium hydroxide solution required for neutralizing 30mL of 0.05mol/L sulfuric acid (unit: mL)

B: the amount of 0.1mol/L sodium hydroxide solution required for titration (unit: mL)

Indicator (b): methyl Red solution (methyl Red 1g dissolved in ethanol 50mL, added to water to 100mL, if necessary for filtration.

(5) Milk solid component

The sum of the milk fat component determined by the method (3) above and the milk solid component other than fat determined by the method (4) above is defined as the milk solid component.

(6) Oil content of oil and fat composition

The method of measuring lipids is performed based on an ether extraction method disclosed in "analytical method for nutrient components and the like in nutrient expression standards" and the like "(No. 13, 26-dianweixin, 4.11 years).

Specifically, the sample was placed in a cylindrical filter paper, the upper part of the filter paper was lightly plugged with absorbent cotton, and the filter paper was placed in an extraction tube. The flask as a receiver was dried in an electrothermal constant temperature drying oven at 100 to 105 ℃ for 1 to 2 hours, transferred to a drier, and naturally cooled for 1 hour to determine a constant weight (W0g) to 0.1 mg. Adding ether to about 2/3 volume, connecting with a condenser tube, and extracting for 8-16 hr in an electric heating constant temperature water tank. After extraction, the extraction tube was quickly removed, the cylindrical filter paper was removed with tweezers, and the tube was connected to a condenser tube again, and heated in an electric constant temperature water bath. After almost all the ether in the flask was transferred to the extraction tube, the flask was removed and heated again to completely evaporate the ether in the flask. The outside of the flask was wiped with gauze, and the flask was dried in an electrothermal constant temperature drying oven at 100 to 105 ℃ for 1 hour, transferred to a drier, cooled naturally and weighed to determine the constant weight (W1 g). The content of the oil or fat in the sample (g/100g) was calculated by the following formula.

The content of oil and fat in the sample (g/100g) ═ W1-W0)/W × 100

W: sample size (g)

(7) SFC (solid fat content) of oil and fat composition

"SFC" (Solid Fat Content) means: the content (%) of solid fat present in the oil or fat at a fixed temperature. A sample to be measured was sampled into a test tube for Nuclear Magnetic Resonance (NMR) measurement, and the sample was held at 60 ℃ for 30 minutes to completely melt the oil and fat, and held at 0 ℃ for 60 minutes to solidify it. After this was held at a predetermined measurement temperature for 30 minutes, the SFC was measured by the NMR method.

The cold spot of the present embodiment has a cold spot main body and a coating layer containing a grease composition.

The cold spot body is composed of a frozen product of the raw material mixture. The composition of the cold spot bulk was the same as the composition of the raw material mixture before freezing. The mixture of the raw materials constituting the main body of the cold spot may be one kind or two or more kinds.

[ raw material mixture ]

The raw materials in the raw material mixture may be suitably selected and used from those known as raw materials for cold spots. Examples thereof include water, dairy products, carbohydrates, sweeteners, fats and oils, emulsifiers, stabilizers, acidulants, vegetable proteins, eggs, spices, colorants, fruit juices, pulps, dietary fibers, various food materials (e.g., alcoholic beverages, matcha, jam, chocolate), and other food additives.

Examples of the sweetener include sugars such as granulated sugar (white sugar, fine sugar, soft brown sugar, and beet sugar), syrup, powdered syrup, isomerized sugar mixed with granulated sugar, isomerized sugar, lactose, glucose, maltose, fructose, invert sugar, reduced maltose syrup, honey, trehalose, palatinose, and D-xylose; sugar alcohols such as xylitol, sorbitol, maltitol, erythritol and the like; high sweetness sweetener such as saccharin sodium, sodium cyclamate and its salts, acesulfame potassium, thaumatin, aspartame, sucralose, alitame, neotame, stevioside contained in stevia extract; and the like. The sweetener may be used singly or in combination of two or more kinds.

Examples of the dairy product include fresh milk, cream, butter, skim milk powder, skim concentrated milk, condensed milk, cheese, whey, and whey protein concentrate. The milk product may be used alone or in combination of two or more.

The solid content is preferably 20 to 50% by mass, more preferably 30 to 40% by mass, based on the total mass of the raw material mixture. When the lower limit value is not less than the above range, the smooth texture of the cold spot body can be obtained, and when the upper limit value is not more than the upper limit value, the cold spot body can be prevented from being easily excessively melted.

The content of fat (fat component) is preferably 0.5 to 15.0% by mass, more preferably 5.0 to 13.0% by mass, based on the total mass of the raw material mixture. When the lower limit value of the above range is not less than the above range, the ice crystal feeling of the cold spot main body is suppressed, and therefore, the difference in texture from the fat and oil composition is easily obtained. If the amount is less than the upper limit, the oily feeling of the main body of the cold snack is suppressed, and therefore, the flavor difference between the main body of the cold snack and the fat or oil composition is easily perceived.

When the raw material mixture contains a sweetener, the content of the sweetener is preferably more than 0 mass% and 30 mass% or less, more preferably 10 to 20 mass%, with respect to the total mass of the raw material mixture. If the temperature is lower than the upper limit, the cold spot body can be prevented from being easily excessively melted.

When the raw material mixture contains a milk product, the milk solid content is preferably 3.0 to 30.0 mass%, more preferably 10.0 to 25.0 mass%, relative to the total mass of the raw material mixture. If the lower limit value of the above range is not less than the lower limit value, appropriate expandability can be easily provided to the cold spot main body. If the value is less than the upper limit, a good texture of the cold spot body can be easily obtained.

The content of milk fat is preferably more than 0 mass% and 15.0 mass% or less, more preferably 3.0 to 13.0 mass%, based on the total mass of the raw material mixture. When the lower limit value is not less than the above range, a good flavor derived from milk fat can be easily obtained, and when the upper limit value is not more than the above range, a good texture of a cold spot body can be easily obtained.

Preferred examples of the raw material mixture include a form containing moisture and a sweetener, a form containing moisture, a sweetener, and a fat component, and the like.

The freezing point of the raw material mixture is preferably-7.0 to-0.5 ℃, and more preferably-4.0 to-2.0 ℃. When the lower limit value of the above range is not less than the above range, shape retention at the time of filling is easily obtained. In addition, the cold spot main body can be prevented from being easily excessively melted. If the upper limit value is less than the upper limit value, appropriate flexibility is easily obtained in the cold spot main body.

[ oil and fat composition ]

The fat or oil contained in the fat or oil composition is not particularly limited. Any grease may be used as a component of the coating layer of the cold spot. The fat composition is chocolate, for example.

Examples of the oils and fats include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, palm kernel oil, shea butter, sal oil, and cocoa butter.

One or two or more kinds of oils and fats may be contained in the oil and fat composition.

The content of the oil or fat is preferably 35 to 75% by mass, more preferably 40 to 70% by mass, and still more preferably 45 to 65% by mass, based on the total mass of the oil or fat composition. When the viscosity is not lower than the lower limit of the above range, the feeling of residue in the mouth and the texture deterioration due to the excessively high viscosity can be prevented, and the taste of both the main body of the cold snack and the fat or oil composition can be enjoyed without leaving only the fat or oil composition after eating the cold snack. If the amount is less than the upper limit, the coating layer is not likely to have a greasy flavor, and the coating layer is likely to be prevented from becoming thin and easily breaking.

The fat composition may contain other components than fat.

Examples of other components include: cocoa materials such as cocoa mass and cocoa powder; a sweetening agent: a dairy product; water; an emulsifier; a thickening stabilizer; salty agents such as salt and potassium chloride; sour agents such as acetic acid, lactic acid and gluconic acid; coloring agents such as beta-carotene, caramel color, monascus color, and the like; antioxidants such as tocopherol, tea extract, etc.; vegetable proteins such as wheat protein and soybean protein; egg products such as eggs and various processed eggs; a fragrance; a spice; a seasoning; a pH adjusting agent; a food preservative; a shelf life extending agent; fruit, fruit juice, coffee material, seed material, etc.

Specific examples of the sweetener and dairy product include the same ones as those used for the above-mentioned raw material mixture.

The grease composition has an SFC (-10 ℃) of 20 to 60%, preferably 25 to 55%, more preferably 30 to 50%. When the amount is equal to or more than the lower limit of the above range, the fat or oil composition is prevented from being excessively melted easily, and only the fat or oil composition is melted at the moment of eating the cold food, so that the taste of both the body of the cold food and the fat or oil composition can be enjoyed. If the content is less than the upper limit, the fat or oil composition is less likely to melt excessively, and only the fat or oil composition does not melt after eating the cold dish, so that the taste of both the fat or oil composition and the body of the cold dish can be enjoyed.

The difference between SFC (-10 ℃) and SFC (20 ℃) of the fat composition is 20 to 55%, more preferably 25 to 50%. If the lower limit value is not less than the above range, no long time is required from the start of melting after the entrance until the completion of eating, and therefore the rate of melting in the mouth of the body becomes uniform, and the balance between the rate of melting in the mouth of the body and the rate of melting in the mouth of the fat or oil composition becomes good.

The difference between the SFC (-10 ℃) and the SFC (10 ℃) of the fat or oil composition is preferably 15% or more, and more preferably 15 to 40%. If the lower limit value is not less than the above range, the flavor of the fat or oil composition does not remain in the mouth for a long time as compared with the main body of the cold snack when the cold snack is eaten, and if the upper limit value is not more than the upper limit value, the flavor of the fat or oil composition does not disappear before the main body of the cold snack when the cold snack is eaten.

The SFC of the fat or oil composition can be adjusted depending on the melting point and composition of the fat or oil contained in the fat or oil composition.

Preferred embodiments of the fat or oil composition include the following embodiments (1) to (3).

Mode (1): 20 to 60% of SFC (-10 ℃), 10 to 50% of SFC (0 ℃), 0 to 25% of SFC (10 ℃), 0 to 5% of SFC (20 ℃), 0% of SFC (25 ℃), and 20 to 55% of the difference between SFC (-10 ℃) and SFC (20 ℃), with the difference between SFC (-10 ℃) and SFC (10 ℃) being 15 to 50%.

Mode (2): an oil or fat composition having an SFC (-10 ℃) of 25 to 55%, an SFC (0 ℃) of 10 to 45%, an SFC (10 ℃) of 0 to 20%, an SFC (20 ℃) of 0 to 5%, an SFC (25 ℃) of 0%, a difference between the SFC (-10 ℃) and the SFC (20 ℃) of 25 to 50%, and a difference between the SFC (-10 ℃) and the SFC (10 ℃) of 15 to 45%.

Mode (3): 30 to 50% of SFC (-10 ℃), 15 to 40% of SFC (0 ℃), 0 to 15% of SFC (10 ℃), 0 to 2% of SFC (20 ℃), 0% of SFC (25 ℃), 30 to 50% of the difference between SFC (-10 ℃) and SFC (20 ℃), and 25 to 35% of the difference between SFC (-10 ℃) and SFC (10 ℃).

< Cold Point >

The size and shape of the cold spot in the present embodiment are not particularly limited. For example, it is preferably the size of the entire 1 placeable port. Specifically, the volume of the cold spot body is preferably 5 to 15mL, and more preferably 7 to 13 mL. Examples of the shape include a substantially columnar shape, a granular shape, a plate shape, and a rod shape. An example of the shape of the product is shown in fig. 1.

The expansion rate (hereinafter, also referred to as OR) of the cold spot main body is 5 to 60%, preferably 10 to 50%. When the lower limit of the above range is not less than the above range, appropriate shape retention and mouth solubility can be obtained in the cold spot body, and when the upper limit is not more than the above range, a rich taste can be obtained.

The expansion ratio is: the percentage of the air-containing capacity of the frozen product (cold spot body) of the raw material mixture to the capacity of the raw material mixture before the frozen product contains air. For example, when the expansion ratio is 100%, the frozen product of the raw material mixture includes air in an amount equal to the volume of the raw material mixture.

The ratio of the area of the portion covered with the coating layer to the entire outer surface of the cold spot main body (hereinafter also referred to as a coverage ratio) is 90-100%. From the viewpoint of further improving the appearance of the product, 95 to 100%, and more preferably 99 to 100% are preferable.

In the cold spot of the present embodiment, the cold spot body represents a mass ratio of the cold spot body to the coating layer: the coating layer is 3: 1-6: 1, preferably 3: 1-5: 1, more preferably 4: 1-5: 1. if the ratio of the coating layer is equal to or more than the lower limit of the above range, the entire outer surface can be sufficiently covered with respect to the cold spot main body, and if the ratio is equal to or less than the upper limit, the cold spot main body is not excessively coated.

The mass ratio of the cold spot body to the coating layer of the cold spot can be determined by the following method.

The coating layer was peeled from the frozen state cold spot, and then the mass of the body and the coating layer was measured to calculate the mass ratio.

< method for producing Cold Point >

(preparation of raw Material mixture)

A raw material mixture is first prepared. Preferably, all the raw materials of the raw material mixture are mixed to prepare a mixed solution, and the mixed solution is heated and sterilized to obtain the raw material mixture. A material such as a flavor which is easily denatured by heat during heat sterilization may be added after heat sterilization.

The mixture may be heated to a temperature range in which the components are not deteriorated, for example, about 60 to 80 ℃. The mixture may be filtered or homogenized before or after heat sterilization as required.

The heating sterilizer may be a plate sterilizer, a tube sterilizer, an immersion sterilizer, an injection sterilizer, a batch sterilizer, or the like.

(freezing step)

Subsequently, the raw material mixture was cooled to near the freezing point while containing air, to obtain a partially frozen product having fluidity. This step can be performed using a refrigerator known in the art of manufacturing cold spots.

The expansion rate of the partially frozen product of the raw material mixture is the same as the expansion rate of a frozen product (cold spot main body) obtained by freezing the partially frozen product.

(Molding Process)

Subsequently, the partially frozen product is molded, cooled, and solidified to obtain a cold spot body. This step can be performed by a known molding method for manufacturing a cold spot. The molding method may be, for example, the following methods (1) and (2).

Method (1): the partially frozen material is filled into a mold (mold) having a desired shape, cooled and solidified, and then the cold spot body is taken out from the mold. After removal from the forming die, cutting may be performed.

Method (2): the partially frozen product is cut and formed while being discharged from an extrusion nozzle having a discharge port of a desired shape, and the obtained formed product is cooled and solidified.

In the method (1), the temperature of a part of the frozen product immediately before filling the mold is preferably within a range of a freezing point. + -. 1 ℃, more preferably within a range of a freezing point. + -. 0.5 ℃, and further preferably within a range of (freezing point-0.2) to (freezing point-0.1) ℃. When the lower limit value of the above range is not less than the above range, the partially frozen product has sufficiently high fluidity and is easily filled in a molding die, and thus a shape defect is less likely to occur. If the amount is less than the upper limit, the ice crystals of the cold spot body tend to be small, a smooth texture is easily obtained, and good balance between the texture of the coating layer and the texture of the cold spot body is easily obtained.

In the method (2), the temperature of the partially frozen product immediately before the nozzle is preferably in the range of (freezing point-10) DEG C to (freezing point), more preferably in the range of (freezing point-7) DEG C to (freezing point-1) DEG C, and further preferably in the range of (freezing point-4) DEG C to (freezing point-2) DEG C. When the lower limit of the above range is not less than the above range, a good texture can be easily obtained. When the content is not more than the upper limit, the molded article has excellent shape stability.

The temperature conditions for solidifying the partially frozen product in the mold in the method (1) and for solidifying the molded product in the method (2) are preferably cooled so that the surface temperature is not more than (freezing point-2) ° c and the center temperature is not more than (freezing point-5) ° c.

From the viewpoint of more easily suppressing the migration of moisture from the cold spot main body to the coating layer, it is more preferable to cool the coating layer so that the surface temperature becomes (freezing point-5) ° c or lower and the center temperature becomes (freezing point-7) ° c or lower.

(coating Process)

Next, a coating layer is formed to cover the outer surface of the cold spot main body, thereby obtaining a cold spot.

Specifically, after the outer surface of the cold spot main body is covered with a coating liquid containing an oil or fat composition, the coating liquid is cooled and solidified to form a coating layer.

The coating method may use a method known in the manufacture of cold spots. Examples thereof include an immersion method and a coating (confinement) method.

In the dipping method, a cold spot body is dipped in a coating liquid, drawn out, and cooled to solidify the coating liquid, thereby forming a coating layer.

In the coating method, a coating liquid is poured onto a cold spot main body to cover the cold spot main body, and the coating liquid is solidified by cooling the cold spot main body to form a coating layer.

The liquid temperature (T ℃) of the coating liquid is preferably 25-50 ℃, and more preferably 30-40 ℃. When the lower limit value of the above range is not less than the above range, an appropriate viscosity of the coating liquid can be easily and stably obtained. When the amount is less than the upper limit, migration of moisture from the cold spot body to the coating layer is easily suppressed, and increase of ice crystals due to melting of the cold spot body is easily suppressed.

The viscosity of the coating liquid at T ℃ is preferably 250 to 550 mPas, more preferably 300 to 500 mPas, and still more preferably 350 to 450 mPas.

If the lower limit value of the above range is not less than the upper limit value, the cold spot main body can be coated in a sufficient amount, and if the upper limit value is not more than the lower limit value, the over-coating can be prevented.

In the coating process, the coating conditions are adjusted in such a way that the coverage rate reaches 90-100%. For example, when the coverage is insufficient, the adhesion amount of the coating layer is increased.

In addition, the cold spot main body is made to: the coating conditions are adjusted in such a manner that the mass ratio of the coating layer reaches the above range. For example, the quality of the coating layer can be adjusted by the coating time, the temperature of the coating liquid.

The coverage of cold spots can be determined by the following method.

The exposed area of the cold spot main body was visually confirmed with respect to the cold spot in which the outer surface of the cold spot main body was covered with the coating layer, and the area thereof was analyzed using Image analysis software (Image J).

Specifically, each cold spot is photographed, and the photographed image is converted into a black-and-white 16bit image. Then a Threshold process is performed to form a suitable binary image (White: cold spot body, Black: coating layer) by Black & White mode. For a binary image, the number of dots of white (0) and black (255) is counted by the histogram function, and a white area ratio (white count ÷ (black count + white count) × 100) is calculated. The coverage is defined as the ratio of the area of the entire surface area of the cold spot, in which the main body of the cold spot is not exposed.

When the cold spot main body and the coating layer are close in color, an appropriate binary image is obtained by previously rendering white the region of the image where the cold spot main body is exposed.

Examples

The present invention will be described in further detail with reference to examples, but the present invention is not limited to these examples.

< sensory evaluation method >

Sensory evaluation was performed on cold spots in which a cold spot main body (hereinafter, also referred to as a frozen portion) was covered with an oil and fat composition (hereinafter, also referred to as chocolate) by the following method.

After 7 experienced panelists who had experienced a cold spot development history over one year were asked to try to eat cold spot samples (surface temperature-15 ℃ C., center temperature-20 ℃ C.) and, while chewing, the 3 items of (1) balance of mouth solubility, (2) balance of taste, and (3) richness of taste were scored according to the following scoring criteria.

For each item, the average score of 7 professional members was obtained, and four-level evaluation was performed based on the evaluation criteria described below.

The panelists put 1 cold spot sample into their mouths, started chewing from the time the mouth was cooled, and performed evaluation. In addition, the reference samples were taken before evaluation, and the scale between evaluators was unified.

"the balance of mouth-solubility" is defined as "the degree of difference in the rate of mouth-solubility between chocolate melted in the mouth and the frozen portion".

"the balance of taste" (2) "is defined as" the degree of difference between the intensity of taste in chocolate and the intensity of taste in the frozen portion from the start of eating to swallowing ".

"the richness of taste" (3) "is defined as" the degree of richness of taste of chocolate and frozen portion from the start of eating to swallowing ".

[ Scoring Standard ]

(1) Balance of mouth solubility

1 minute: the balance was very poor (either the frozen portion or the chocolate melted immediately or either remained in the mouth for a long time).

And 2, dividing: poor balance (either the frozen portion or the chocolate melts first or either remains in the mouth).

And 3, dividing: the balance was poor, but within an acceptable range.

And 4, dividing: the balance was good (although not at the same time, the frozen portion and the chocolate melted at similar rates, neither remained for a long time).

And 5, dividing: the balance is excellent (the freezer and chocolate melt gradually at the same time).

(2) Taste balance

1 minute: the balance was very poor (one taste disappeared immediately, or remained for a long time).

And 2, dividing: poor balance (taste of one disappears first, or remains).

And 3, dividing: the balance was poor, but within an acceptable range.

And 4, dividing: the balance was good (although not simultaneous, the taste of the frozen portion and the chocolate remained in the same way, neither remained for a long time).

And 5, dividing: the balance is excellent (both the frozen portion and the chocolate taste are perceived and at the same time gradually disappear).

(3) Rich taste

1 minute: the mouth-soluble property of both the frozen portion and the chocolate was too fast, and the richness of the taste was very weak.

And 2, dividing: the mouth-soluble property of the frozen portion or chocolate was too fast, and the richness of the taste was weak.

And 3, dividing: either the frozen portion or the chocolate remained strongly in the mouth, and a rich feeling was felt.

And 4, dividing: both the frozen portion and the chocolate remained in the mouth for a long time, and the taste was strong.

And 5, dividing: both the frozen portion and the chocolate remained well in the mouth, and the taste was extremely strong.

[ Scoring Standard ]

Very good: the average score is more than 3.5.

Good: the average score is 3.0 to less than 3.5.

And (delta): the average score is 2.5 points or more and less than 3.0 points.

X: the average score is less than 2.5.

< tolerance to temperature changes >

A sample, which was kept at-25 ℃ for 48 to 72 hours in a freezer and then temperature-adjusted, was transferred to an atmosphere at room temperature (25 to 26 ℃ C.), and allowed to stand. The time when the frozen portion began to leak from the coating layer (chocolate) was measured with the time when the frozen portion was taken out from the freezer compartment as the start time (holding time).

The holding time was measured 3 times to obtain an average value. Four-grade evaluation was performed based on the evaluation criteria described below. The longer the holding time, the better the appearance retainability against environmental temperature changes such as when the article is carried home at normal temperature.

[ evaluation standards ]

Very good: the average value of the holding time is 25 minutes or more.

Good: the average value of the holding time is 20 minutes or more and less than 25 minutes.

And (delta): the average value of the holding time is 15 minutes or more and less than 20 minutes.

X: the average of the holding times was less than 15 minutes.

< tolerance to vibration >

A sample (surface temperature-20 ℃ C., center temperature-25 ℃ C.) which was kept in a freezer at-25 ℃ for 48 to 72 hours and was temperature-adjusted was transferred to an atmosphere of room temperature (25 to 26 ℃ C.), and immediately placed in a plastic centrifuge tube (inner diameter 33mm, length 100 mm). The bottom of the TUBE was brought into contact with a vortex MIXER (product name TUBE MIXER TRIO HM-1F, AS ONE Co., Ltd.) and shaken for 30 seconds with the scale of 10(2500rpm), and then a sample was taken out. The crack state of the coating layer (chocolate) was visually observed and evaluated according to the following criteria. The evaluation was performed on 3 cold spots, and based on the results, the overall evaluation was performed according to the following criteria.

[ evaluation standards ]

Very good: has no crack.

And (delta): there were no noticeable cracks.

X: there were significant cracks. Cracks were generated only at a part of the corner, and the face part was free of cracks.

X: there were significant cracks. There were cracks in the face portion.

[ evaluation criteria for comprehensive evaluation ]

Very good: results of 3 tests-.

O: 2 test results-.

And (delta): results from more than 2 trials are Δ.

X: the results of 2 or more tests were X.

X: the results of 2 or more tests were xxx.

< raw Material of Cold Point Main body >

Salt-free butter: manufactured by SEMAN MILK INDUSTRY, milk fat component 83.0 mass%, non-fat milk solid component 1.4 mass%, solid component 84.4 mass%.

And (3) skim milk powder: manufactured by SEPERMAN MILK, milk fat 1.0 mass%, non-fat milk solid 95.2 mass%, and solid 96.2 mass%.

Sugar beet: product name, sugar beet fine sugar, and solid content 100 mass% of Hokkaido sugar corporation.

Powdering syrup: showa Kogyo K.K.SP, product name K-SPD, solid content 96 wt%.

A stabilizer: manufactured by Suzuku corporation, locust bean gum 45.0 mass%, guar gum 45.0 mass%, and carrageenan 10.0 mass%.

Emulsifier: 99.99% by mass of glycerin fatty acid ester and 0.01% by mass of phosphoric acid, manufactured by riken vitamin K.K.

Preparation example 1 preparation of Cold Spot Main body

All the raw materials shown in table 1 were mixed, stirred at 70 ℃ for 20 minutes to dissolve, and then homogenized. Subsequently, the mixture was heat-sterilized at 90 ℃ for 15 seconds, and cooled to 5 ℃ to obtain a raw material mixture.

The obtained raw material mixture was supplied to a continuous freezer, and a partially frozen product discharged from the continuous freezer was filled in a plate-shaped mold having a thickness of 18 mm. It was cooled at-35 ℃ for 24 hours to solidify. The plate-like cured product was taken out of the molding die and cut into a rectangular parallelepiped having a length of 23mm, a width of 23mm and a height of 18mm to obtain a cold spot main body.

The expansion ratio (set value) of the partially frozen product discharged from the continuous freezer was changed to 0%, 10%, 30%, 50%, and 80%, to prepare a cold spot body.

[ Table 1]

Preparation example 2 preparation of oil and fat composition

The following chocolates a to D having the same flavor but different compositions of fats and oils contained in the chocolates were prepared, and SFC was measured. The measurement results are shown in table 2 and fig. 2. In FIG. 2, the horizontal axis represents temperature and the vertical axis represents SFC (unit:%).

Chocolate A: 100% by mass of soybean oil.

And (2) chocolate B: 68% by mass of palm super olein, 23% by mass of soybean oil, and 9% by mass of palm olein.

And (3) chocolate C: 58 mass% of palm super liquid oil, 27 mass% of coconut oil and 15 mass% of soybean oil.

And (4) chocolate D: 53 mass% of palm olein, 36 mass% of coconut oil, and 11 mass% of soybean oil.

[ Table 2]

Production example 1 production of Cold Spot

Coating layers of chocolate a to D were formed on 5 types of cold spot bodies having different expansion ratios prepared in preparation example 1, respectively, to produce 20 types of cold spots.

Specifically, chocolate is heated and melted, and the cold drop main body with the skewers inserted therein in a string shape is sunk into a melted chocolate bath to cover the entire outer surface of the cold drop main body. The liquid temperature of the molten chocolate (coating liquid) is set to 30 to 40 ℃ and to 250 to 550 mPas at a viscosity (a B-type viscometer, using a rotor No.2, at a rotation speed of 12 rpm).

The amount of chocolate deposited was 2g per 1 cold spot body. The cold spot body of expansion ratio will be considered: the mass ratio of the coating layers is shown in table 3.

After covering the cold spot body with chocolate, the coating layer was solidified by cooling at-25 ℃ for 48 hours to obtain a cold spot. The coverage rate is more than 99%.

[ Table 3]

(evaluation)

The cold spots obtained were evaluated for (1) balance in mouth solubility, (2) balance in taste, and (3) rich taste by the above-mentioned methods. The scoring results of 7 panelists are shown in table 4.

For each evaluation item, the average scores of 7 professional members are shown in table 5, and the results of four-level evaluation based on the average scores are shown in table 8.

The cold spots obtained were evaluated for resistance to temperature changes by the method described above. The average values of the holding times are shown in table 6, and the results of four-stage evaluation based on the average values are shown in table 8.

With respect to the obtained cold spots, the resistance to vibration was evaluated by the above-described method. Each was run for 3 times. The results of 3 tests are shown in table 7, and the results of the overall evaluation are shown in table 8.

[ Table 4]

[ Table 5]

[ Table 6]

[ Table 7]

[ Table 8]

As shown in the results of Table 2 and Table 8, if chocolate B or C having an SFC (-10 ℃) of 20 to 60% and a difference between SFC (-10 ℃) and SFC (20 ℃) of 20 to 55% is used as the fat or oil composition (chocolate) constituting the coating layer, and the expansion rate of the cold-spot body (frozen portion) is 5 to 60%, a cold spot having an excellent balance of mouth-dissolving property, an excellent balance of taste and an excellent rich feeling of taste, and an excellent resistance to temperature change and vibration can be obtained when the cold-spot body and the coating layer are eaten together.