TW202402182A - Coated frozen snack and production method thereof characterized by using the liquid coating material adjusted to have a temperature at 15 DEG C or higher to coat one portion or all of the outer periphery of the frozen snack for providing the coated layer, thereby suppressing the occurrence of leakage from the coated layer - Google Patents
Coated frozen snack and production method thereof characterized by using the liquid coating material adjusted to have a temperature at 15 DEG C or higher to coat one portion or all of the outer periphery of the frozen snack for providing the coated layer, thereby suppressing the occurrence of leakage from the coated layer Download PDFInfo
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- frozen
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- 235000011888 snacks Nutrition 0.000 title claims abstract description 132
- 239000000463 material Substances 0.000 title claims abstract description 43
- 239000011248 coating agent Substances 0.000 title claims abstract description 41
- 238000000576 coating method Methods 0.000 title claims abstract description 41
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 239000007788 liquid Substances 0.000 title claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 68
- 239000002994 raw material Substances 0.000 claims abstract description 56
- 108010010803 Gelatin Proteins 0.000 claims abstract description 28
- 239000008273 gelatin Substances 0.000 claims abstract description 28
- 229920000159 gelatin Polymers 0.000 claims abstract description 28
- 235000019322 gelatine Nutrition 0.000 claims abstract description 28
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 28
- 238000002844 melting Methods 0.000 claims abstract description 11
- 230000008018 melting Effects 0.000 claims abstract description 11
- 235000009508 confectionery Nutrition 0.000 claims description 58
- 239000011247 coating layer Substances 0.000 claims description 32
- 239000007787 solid Substances 0.000 claims description 15
- 235000019219 chocolate Nutrition 0.000 claims description 14
- 235000019871 vegetable fat Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 4
- 244000299461 Theobroma cacao Species 0.000 description 22
- 235000015243 ice cream Nutrition 0.000 description 22
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 12
- 239000008267 milk Substances 0.000 description 10
- 210000004080 milk Anatomy 0.000 description 10
- 239000004615 ingredient Substances 0.000 description 9
- 235000009470 Theobroma cacao Nutrition 0.000 description 8
- 235000013336 milk Nutrition 0.000 description 8
- 235000000346 sugar Nutrition 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 239000003995 emulsifying agent Substances 0.000 description 6
- 235000021581 juice product Nutrition 0.000 description 6
- 235000014655 lactic acid Nutrition 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 230000001629 suppression Effects 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 230000008014 freezing Effects 0.000 description 5
- 238000007710 freezing Methods 0.000 description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 description 5
- 239000003925 fat Substances 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 239000008158 vegetable oil Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 3
- 235000013736 caramel Nutrition 0.000 description 3
- 235000015140 cultured milk Nutrition 0.000 description 3
- 235000021185 dessert Nutrition 0.000 description 3
- 238000007598 dipping method Methods 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- 239000003381 stabilizer Substances 0.000 description 3
- 235000003363 Cornus mas Nutrition 0.000 description 2
- 240000006766 Cornus mas Species 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 239000000155 melt Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- -1 pH adjusters Substances 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019879 cocoa butter substitute Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 235000019221 dark chocolate Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019222 white chocolate Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 235000019220 whole milk chocolate Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 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
-
- 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
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
- A23G9/50—Products with edible or inedible supports, e.g. cornets
- A23G9/503—Products with edible or inedible supports, e.g. cornets products with an inedible support, e.g. a stick
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/10—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing amino-acids, proteins, e.g. gelatine, peptides, polypeptides
-
- 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
- A23G2220/00—Products with special structure
- A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
Description
本發明係關於一種經被覆之冷凍點心及其製造方法。The present invention relates to a coated frozen snack and a manufacturing method thereof.
已知出於特定之目的而含有明膠之冷凍點心(例如，參照專利文獻1、2)。Frozen snacks containing gelatin for specific purposes are known (see, for example, Patent Documents 1 and 2).
專利文獻1所記載之冷凍點心係於冷凍點心中分散有微細冰之形態之有微細冰之冷凍點心，其特徵在於：於冷凍點心原料混合物中含有明膠，將冷凍點心原料混合物之膨脹率(over run)設為200～250%，而且以冷凍點心原料混合物與微細冰之調配比例成為30：70～70：30之方式進行調配；其目的在於提供一種食感蓬鬆且口溶感良好、具有清涼感之有微細冰之冷凍點心。又，記載有於將該冷凍點心製成一口食用之尺寸之冷凍點心之情形時，為了不易黏手，容易食用，較佳為被覆冷凍點心之表面(專利文獻1之[0014])。The frozen confectionery described in Patent Document 1 is a frozen confectionery with fine ice in the form of fine ice dispersed in the frozen confectionery. It is characterized in that gelatin is contained in the frozen confectionery raw material mixture, and the expansion rate of the frozen confectionery raw material mixture is over run) is set to 200 to 250%, and the blending ratio of the frozen snack raw material mixture and fine ice is 30:70 to 70:30; the purpose is to provide a fluffy food texture, good melting in the mouth, and coolness Frozen snacks that feel like fine ice. Furthermore, it is described that when the frozen confectionery is made into a bite-sized frozen confectionery, it is preferable to coat the surface of the frozen confectionery in order to make it less sticky and easier to eat (Patent Document 1 [0014]).
專利文獻2所記載之冷凍點心係一種冰品，其特徵在於具有：(A)使包含糖類與明膠之水溶液冷凍而成之中心、(B)被覆於上述中心之外周之包含冰層之殼、及(C)被覆於上述殼之外周之以固化之油脂為主成分之被覆層；其目的在於提供一種含有明膠之儘管為冰糖果樣之冷凍點心但仍具有作為製品而言無礙之保形性的冷凍點心。 [先前技術文獻] [專利文獻] The frozen confectionery described in Patent Document 2 is an ice product characterized by having: (A) a center formed by freezing an aqueous solution containing sugar and gelatin, (B) a shell containing an ice layer covering the outer periphery of the center, and (C) a coating layer composed mainly of solidified oil and fat that covers the outer periphery of the above-mentioned shell; its purpose is to provide a gelatin-containing frozen snack that is like a rock candy but still has shape retention that is not harmful to the product. Sexy frozen snacks. [Prior technical literature] [Patent Document]
[專利文獻1]日本專利特開2003-33139號公報 [專利文獻2]日本專利特開2003-79319號公報 [Patent Document 1] Japanese Patent Application Publication No. 2003-33139 [Patent Document 2] Japanese Patent Application Publication No. 2003-79319
[發明所欲解決之問題][Problem to be solved by the invention]
利用巧克力等被覆冷凍點心之表面所得之經被覆之冷凍點心由於消費者之嗜好性提高，故而對製造商越發要求提昇品質。作為要求之品質，可例舉：冷凍點心之濃厚性、順滑性、外觀之美觀性、保形性等。As consumers' preference for coated frozen confectionery, which is obtained by coating the surface of frozen confectionery such as chocolate, has increased, manufacturers are increasingly required to improve their quality. Examples of required qualities include: thickness, smoothness, aesthetic appearance, shape retention, etc. of frozen snacks.
關於利用巧克力等被覆材進行了被覆之經被覆之冷凍點心，於將被覆材被覆於冷凍點心時，為了確保流動性，必須將被覆材調溫至一定之溫度。因此，有以下等課題：接觸於已調溫之被覆材之冷凍點心原料混合物之表面融解，於使被覆材冷卻而硬化時，自被覆材之附著較薄之部分或硬化較慢之部分漏出融解之冷凍點心原料混合物並直接冷凍(以下，簡稱為「漏出」)而有損外觀(參照圖1之照片中之箭頭所指)。尤其是具有高級感或濃厚感之冷凍點心由於冷凍點心原料混合物為高固形物成分，故而上述課題變明顯。Regarding frozen confectionery covered with a coating material such as chocolate, when covering the frozen confectionery with the coating material, the temperature of the coating material must be adjusted to a certain temperature in order to ensure fluidity. Therefore, there is the following problem: the surface of the frozen confectionery raw material mixture in contact with the temperature-controlled coating material melts, and when the coating material is cooled and hardened, the melt leaks from the thinly adhered portion of the coating material or the portion that hardens slowly. The frozen dessert raw material mixture is directly frozen (hereinafter referred to as "leakage"), thereby damaging the appearance (refer to the arrow in the photo in Figure 1). In particular, in frozen confectionery with a high-quality or rich feeling, the above-mentioned problems become apparent because the raw material mixture of the frozen confectionery has a high solid content.
因此，本發明之目的在於提供一種經被覆之冷凍點心，其抑制了自被覆層發生漏出；及一種經被覆之冷凍點心之製造方法，其能夠抑制自被覆層發生漏出。 [解決問題之技術手段] Therefore, an object of the present invention is to provide a covered frozen snack that can suppress leakage from the coating layer; and a method for manufacturing a covered frozen snack that can suppress leakage from the coating layer. [Technical means to solve problems]
為了達成上述目的，本發明提供以下經被覆之冷凍點心及其製造方法。In order to achieve the above object, the present invention provides the following coated frozen snacks and their manufacturing method.
再者，於本發明中，X(數值)～Y(數值)之記載只要未特別明示，則意味著X以上Y以下。In addition, in the present invention, the description of X (numeric value) to Y (numeric value) means X or more and Y (numeric value) below unless otherwise specified.
[1]一種經被覆之冷凍點心，其具有：包含含有0.39質量%以上之明膠之冷凍點心原料混合物的冷凍點心、及被覆上述冷凍點心之外周之一部分或全部之熔點15℃以上的被覆層。 [2]如上述[1]所記載之經被覆之冷凍點心，其中上述冷凍點心原料混合物含有未達5質量%之上述明膠。 [3]如上述[1]或[2]所記載之經被覆之冷凍點心，其中上述冷凍點心原料混合物含有0.45質量%以上1質量%以下之上述明膠。 [4]如上述[1]至[3]中任一項所記載之經被覆之冷凍點心，其中上述冷凍點心原料混合物之總固形物成分為30質量%以上。 [5]如上述[1]至[4]中任一項所記載之經被覆之冷凍點心，其中上述冷凍點心之膨脹率為100%以下。 [6]如上述[1]至[5]中任一項所記載之經被覆之冷凍點心，其中上述被覆層含有植物油脂。 [7]如上述[1]至[6]中任一項所記載之經被覆之冷凍點心，其中上述被覆層為巧克力被覆層。 [8]如上述[1]至[7]中任一項所記載之經被覆之冷凍點心，其中上述冷凍點心構成上述經被覆之冷凍點心之中心。 [9]如上述[1]至[7]中任一項所記載之經被覆之冷凍點心，其中上述冷凍點心構成被覆包含與上述冷凍點心原料混合物不同之材料之中心的被覆層。 [10]如上述[1]至[9]中任一項所記載之經被覆之冷凍點心，其具有抓持用之棒，上述抓持用之棒之一部分***至上述經被覆之冷凍點心。 [11]一種如上述[1]至[10]中任一項所記載之經被覆之冷凍點心之製造方法，其包括： 製備含有0.39質量%以上之上述明膠之上述冷凍點心原料混合物之步驟； 由上述冷凍點心原料混合物獲得上述冷凍點心之步驟；及 利用調溫至15℃以上之液狀之被覆材被覆上述冷凍點心之外周之一部分或全部而設置上述被覆層的步驟。 [12]如上述[11]所記載之經被覆之冷凍點心之製造方法，其中於設置上述被覆層之步驟中，上述被覆材之溫度為15℃以上50℃以下。 [發明之效果] [1] A coated frozen confectionery having a frozen confectionery containing a frozen confectionery raw material mixture containing 0.39 mass % or more of gelatin, and a coating layer having a melting point of 15° C. or more covering part or all of the outer periphery of the frozen confectionery. [2] The coated frozen snack according to the above [1], wherein the frozen snack raw material mixture contains less than 5 mass % of the above gelatin. [3] The coated frozen snack according to the above [1] or [2], wherein the frozen snack raw material mixture contains 0.45% by mass or more and 1% by mass or less of the above-mentioned gelatin. [4] The coated frozen snack according to any one of [1] to [3] above, wherein the total solid content of the frozen snack raw material mixture is 30 mass % or more. [5] The covered frozen snack according to any one of [1] to [4] above, wherein the expansion rate of the frozen snack is 100% or less. [6] The coated frozen snack according to any one of [1] to [5] above, wherein the coating layer contains vegetable oil and fat. [7] The coated frozen snack according to any one of [1] to [6] above, wherein the coating layer is a chocolate coating layer. [8] The covered frozen snack according to any one of [1] to [7] above, wherein the frozen snack constitutes the center of the covered frozen snack. [9] The coated frozen snack according to any one of [1] to [7] above, wherein the frozen snack constitutes a coating layer covering the center of a material different from the frozen snack raw material mixture. [10] The covered frozen confectionery according to any one of the above [1] to [9], which has a rod for gripping, and a part of the rod for gripping is inserted into the covered frozen confectionery. [11] A method of manufacturing a coated frozen snack as described in any one of the above [1] to [10], which includes: The step of preparing the above-mentioned frozen snack raw material mixture containing more than 0.39 mass % of the above-mentioned gelatin; The steps of obtaining the above-mentioned frozen snacks from the above-mentioned frozen snack raw material mixture; and The step of covering part or all of the outer periphery of the frozen snack with a liquid coating material adjusted to 15° C. or higher to provide the coating layer. [12] The manufacturing method of covered frozen snacks as described in the above [11], wherein in the step of providing the coating layer, the temperature of the coating material is 15°C or more and 50°C or less. [Effects of the invention]
根據本發明，可提供一種經被覆之冷凍點心，其抑制了自被覆層發生漏出；及一種經被覆之冷凍點心之製造方法，其能夠抑制自被覆層發生漏出。According to the present invention, it is possible to provide a coated frozen snack that can suppress leakage from the coating layer, and a method for manufacturing a covered frozen snack that can suppress leakage from the coating layer.
以下，對本發明之實施方式具體地說明，但本發明不限於此，可於不脫離其主旨之範圍內進行各種變化。Hereinafter, embodiments of the present invention will be described in detail. However, the present invention is not limited thereto, and various changes can be made without departing from the gist of the invention.
〔經被覆之冷凍點心〕 本發明之實施方式之(以下，稱為「本實施方式之」)經被覆之冷凍點心具有：包含含有0.39質量%以上之明膠之冷凍點心原料混合物的冷凍點心、及被覆上述冷凍點心之外周之一部分或全部之熔點15℃以上的被覆層。以下，詳細地進行說明。 [Coated frozen snacks] A coated frozen confectionery according to an embodiment of the present invention (hereinafter referred to as "this embodiment") includes a frozen confectionery containing a frozen confectionery raw material mixture containing 0.39% by mass or more of gelatin, and an outer periphery covering the frozen confectionery. Part or all of the coating has a melting point above 15°C. This is explained in detail below.
(冷凍點心) 於本實施方式之經被覆之冷凍點心中，冷凍點心係指於冷凍下保存之點心，例如有分類為冰淇淋類、冰品、醱酵乳之冷凍點心。於本實施方式之經被覆之冷凍點心中，冷凍點心較佳為冰淇淋類。再者，於本實施方式之經被覆之冷凍點心中，不僅包含作為冷凍點心銷售者，亦包含作為「冷凍食品」或「西式甜點」銷售者。 (frozen snacks) In the coated frozen confectionery of this embodiment, the frozen confectionery refers to confectionery stored under freezing, for example, there are frozen confectionery classified into ice cream, ice products, and fermented milk. In the coated frozen snack of this embodiment, the frozen snack is preferably ice cream. Furthermore, the covered frozen confectionery of this embodiment includes not only those sold as frozen confectionery but also those sold as "frozen food" or "Western dessert".
冰淇淋類包括冰淇淋、冰牛奶及乳酸冰淇淋。冰淇淋類、冰淇淋、冰牛奶及乳酸冰淇淋係依據「關於乳及乳製品之成分標準等之省令」(1951年12月27日厚生省令第52號、最終修訂：2022年12月4日厚生勞動省令第194號)中之規定。例如，於上述省令中，規定「冰淇淋類」係指使對乳或以該等為原料所製造之食品進行加工或作為主要原料者進行冷凍而獲得，且包含乳固形物成分3.0%以上者(醱酵乳除外)。The ice cream category includes ice cream, ice milk and lactic acid ice cream. Ice cream, ice cream, ice milk and lactic acid ice cream are based on the "Ministry of Health and Welfare Ordinance on Ingredient Standards of Milk and Dairy Products, etc." (Ministry of Health, Labor and Welfare Ordinance No. 52 of December 27, 1951, final revision: Ministry of Health, Labor and Welfare Ordinance of December 4, 2022 No. 194). For example, in the above-mentioned provincial ordinance, it is stipulated that "ice cream" refers to those obtained by processing or freezing milk or foods made from milk or as the main raw material, and containing 3.0% or more of milk solids (ice cream). Except fermented milk).
冰品包括未分類於上述冰淇淋類之冷凍點心、即乳固形物成分未達3.0%之冷凍點心。例如有使糖液或於其中混合其他食品之液體冷凍而成、或者粉碎食用冰並於其中混合糖液或其他食品再次冷凍而成的以冷凍狀直接供於食用之冷凍點心。冰品包括雪酪等。 又，分類於醱酵乳之冷凍點心包括霜凍優格等。 Ice products include frozen snacks not classified into the above ice cream category, that is, frozen snacks with a milk solids content of less than 3.0%. For example, there are frozen confectionery products that are made by freezing sugar liquid or liquid mixed with other foods, or frozen confectionery that is made by crushing edible ice and mixing sugar liquid or other foods therein and freezing it again. Ice products include sherbet, etc. In addition, frozen snacks classified into fermented milk include frosted yogurt, etc.
於本實施方式之經被覆之冷凍點心中，冷凍點心包含下述冷凍點心原料混合物。In the coated frozen snack of this embodiment, the frozen snack includes the following frozen snack raw material mixture.
(冷凍點心原料混合物) 本實施方式中之冷凍點心原料混合物包括冰淇淋類、冰品等中一般所使用之冷凍點心原料混合物。作為冷凍點心原料混合物，例如，可例舉冰淇淋混料、冰牛奶混料、乳酸冰淇淋混料、雪酪混料。 (frozen snack ingredient mix) The frozen snack raw material mixture in this embodiment includes a frozen snack raw material mixture generally used in ice cream, ice products, etc. Examples of the frozen snack raw material mixture include ice cream mix, ice milk mix, lactic acid ice cream mix, and sorbet mix.
本實施方式中之冷凍點心原料混合物含有明膠0.39質量%以上，較佳為含有0.45質量%以上，更佳為含有0.55質量%以上，進而較佳為含有0.60質量%以上，最佳為含有0.65質量%以上。又，冷凍點心原料混合物中之明膠含量之上限較佳為未達5質量%，更佳為4質量%以下，更佳為3質量%以下，更佳為2質量%以下，更佳為1質量%以下，進而較佳為0.9質量%以下，最佳為0.8質量%以下。雖然有冷凍點心原料混合物中之明膠含量越多則發生漏出之抑制效果越高之傾向，但若考慮到食用時之順滑感、食感、濃稠感，則較佳為設置上述之上限。The frozen snack raw material mixture in this embodiment contains 0.39 mass% or more of gelatin, preferably 0.45 mass% or more, more preferably 0.55 mass% or more, further preferably 0.60 mass% or more, and most preferably 0.65 mass% or more. %above. In addition, the upper limit of the gelatin content in the frozen snack raw material mixture is preferably less than 5% by mass, more preferably less than 4% by mass, more preferably less than 3% by mass, more preferably less than 2% by mass, and more preferably 1% by mass. % or less, more preferably 0.9 mass% or less, most preferably 0.8 mass% or less. Although there is a tendency that the greater the gelatin content in the frozen snack raw material mixture, the higher the leakage-inhibiting effect will be. However, if the smoothness, food texture, and thick feeling when eating are taken into consideration, it is preferable to set the above upper limit.
作為明膠，並無特別限定，只要適於食用即可，例如可使用源自牛骨、源自牛皮、源自豬皮、或源自魚鱗之明膠。The gelatin is not particularly limited as long as it is suitable for consumption. For example, gelatin derived from beef bones, cow hides, pig skins, or fish scales can be used.
冷凍點心原料混合物中之明膠以外之調配材料並無特別限定，可使用冰淇淋類及冰品等中一般所使用之冷凍點心原料混合物之材料。例如，可使用冰淇淋混料、冰牛奶混料、乳酸冰淇淋混料、雪酪混料中通常所使用之材料。具體而言，例如，可例舉：糖質(包括糖類及多糖類)、果汁、油脂、乳製品、乳化劑、穩定劑、香料、著色料、酸味料、pH值調整劑、水(包括冰)、酒精、蛋、鹽、及巧克力或抹茶等呈現風味之副原料。各材料之調配量並無特別限定，可根據冷凍點心之種類等適當決定。The ingredients other than gelatin in the frozen confectionery raw material mixture are not particularly limited, and materials of frozen confectionery raw material mixtures commonly used in ice cream, ice products, etc. can be used. For example, materials commonly used in ice cream mix, ice milk mix, lactic acid ice cream mix, and sorbet mix can be used. Specifically, for example, sugars (including sugars and polysaccharides), fruit juices, fats and oils, dairy products, emulsifiers, stabilizers, flavors, colorings, sour agents, pH adjusters, water (including ice ), alcohol, eggs, salt, and flavor-producing auxiliary ingredients such as chocolate or matcha. The mixing amounts of each ingredient are not particularly limited and can be appropriately determined depending on the type of frozen snacks.
冷凍點心原料混合物所包含之固形物成分之量以冷凍點心原料混合物之質量為基準，例如可設為15～70質量%。此處，固形物成分係水分及酒精成分以外之冷凍點心原料混合物中之成分，但由於有固形物成分含量越高則越容易發生漏出之傾向，故而於固形物成分含量較高之實施方式中本發明更有用。因此，本實施方式中之冷凍點心原料混合物中之總固形物成分含量較佳為25質量%以上，更佳為30質量%以上，進而較佳為35質量%以上。關於固形物成分含量之上限，並無特限定，較佳為60質量%以下，更佳為55質量%以下，進而較佳為50質量%以下。The amount of the solid component contained in the frozen snack raw material mixture can be, for example, 15 to 70 mass % based on the mass of the frozen snack raw material mixture. Here, the solid component refers to the component in the frozen snack raw material mixture other than water and alcohol components. However, since the higher the solid component content, leakage tends to occur more easily, so in the embodiment with a higher solid component content The present invention is more useful. Therefore, the total solid content in the frozen snack raw material mixture in this embodiment is preferably 25 mass% or more, more preferably 30 mass% or more, and further preferably 35 mass% or more. The upper limit of the solid component content is not particularly limited, but it is preferably 60 mass% or less, more preferably 55 mass% or less, and still more preferably 50 mass% or less.
本實施方式中之冷凍點心較佳為膨脹率為100%以下，更佳為80%以下，進而較佳為50%以下。關於膨脹率之下限，並無特別限定，較佳為5%以上，更佳為15%以上，進而較佳為25%以上。再者，膨脹率係藉由於冷凍點心原料混合物中夾帶空氣而變成冷凍點心原料混合物之體積以上之冷凍點心中的相對於冷凍點心原料混合物之空氣含量，係藉由以下之式算出之數值。 膨脹率(%)＝[(冷凍點心原料混合物之質量－與冷凍點心原料混合物同體積之冷凍點心之質量)/與冷凍點心原料混合物同體積之冷凍點心之質量]×100 The expansion rate of the frozen snacks in this embodiment is preferably 100% or less, more preferably 80% or less, and even more preferably 50% or less. The lower limit of the expansion rate is not particularly limited, but it is preferably 5% or more, more preferably 15% or more, and still more preferably 25% or more. In addition, the expansion rate is a value calculated by the following formula based on the air content in the frozen confectionery that becomes larger than the volume of the frozen confectionery material mixture due to entrainment of air in the frozen confectionery material mixture, relative to the frozen confectionery material mixture. Expansion rate (%) = [(mass of frozen snack raw material mixture - mass of frozen snacks with the same volume as the frozen snack raw material mixture)/mass of frozen snacks with the same volume as the frozen snack raw material mixture] × 100
(被覆層) 於本實施方式之經被覆之冷凍點心中，被覆層係指被覆上述冷凍點心之外周之一部分或全部之熔點15℃以上的被覆層。本發明由於能夠抑制被覆層之表面發生漏出，故而被覆之範圍越廣之實施方式能夠期待本發明之效果更明顯。因此，被覆上述冷凍點心之外周之全部或外周面積之1/2以上、較佳為3/4以上的實施方式之情形時，本發明尤為有用。又，由於漏出容易於被覆層之附著有變薄之傾向之角部或邊部產生，故而於具有角部或邊部之實施方式、例如四角柱等角柱形狀或四角錐等角錐形狀之冷凍點心之情形時，本發明尤為有用。 (Coating layer) In the covered frozen confection of this embodiment, the coating layer refers to a coating layer that covers part or all of the outer periphery of the frozen confection with a melting point of 15° C. or higher. Since the present invention can suppress leakage from the surface of the coating layer, the effect of the present invention can be expected to be more pronounced in embodiments with a wider coating range. Therefore, the present invention is particularly useful in the case of an embodiment in which the entire outer circumference of the frozen confectionery is covered or more than 1/2 or more of the outer circumferential area, preferably 3/4 or more. In addition, since leakage is likely to occur at the corners or edges of the coating layer that tends to become thinner, in embodiments having corners or edges, for example, frozen confectionery having a corner prism shape such as a square prism or a pyramid shape such as a quadrangular pyramid. In this case, the present invention is particularly useful.
被覆層包含熔點15℃以上之被覆材。被覆材之熔點較佳為15℃以上55℃以下，更佳為15℃以上50℃以下，進一步更佳為25℃以上50℃以下，進而較佳為25℃以上45℃以下。The coating layer includes coating materials with a melting point of 15°C or above. The melting point of the coating material is preferably from 15°C to 55°C, more preferably from 15°C to 50°C, still more preferably from 25°C to 50°C, still more preferably from 25°C to 45°C.
作為被覆材，只要為調溫至上述熔點以上變成液狀之被覆材即可使用，可例舉巧克力被覆材、焦糖被覆材等，較佳為巧克力被覆材。作為巧克力被覆材，包括含有可可塊(cacao mass)之牛奶巧克力被覆材或黑巧克力被覆材、不含可可塊之白巧克力被覆材等。As the coating material, any coating material can be used as long as it is tempered to a temperature equal to or higher than the above-mentioned melting point and becomes liquid. Examples include chocolate coating materials, caramel coating materials, etc., and chocolate coating materials are preferred. Examples of chocolate coating materials include milk chocolate coating materials or dark chocolate coating materials containing cocoa mass (cacao mass), white chocolate coating materials containing no cocoa mass, and the like.
作為被覆材之調配成分，亦根據被覆材之種類而異，可使用一般用作冷凍點心之被覆材之材料，例如，可例舉：植物油脂、可可脂、可可、可可塊、代可可脂、砂糖、乳固形物成分(乳糖、全脂乳粉等)、焦糖粉、乳化劑、抗氧化劑、香料。各材料之調配量並無特別限定，可根據被覆材之種類等適當決定。The ingredients of the coating material vary depending on the type of coating material. Materials commonly used as coating materials for frozen snacks can be used. For example, vegetable oils and fats, cocoa butter, cocoa, cocoa mass, cocoa butter substitute, Sugar, milk solid ingredients (lactose, whole milk powder, etc.), caramel powder, emulsifier, antioxidant, flavoring. The blending amounts of each material are not particularly limited and can be appropriately determined depending on the type of coating material, etc.
被覆層之厚度例如較佳為設為0.2～3.5 mm，更佳為設為0.3～2.0 mm，進而較佳為設為0.5～1.0 mm。The thickness of the coating layer is, for example, preferably 0.2 to 3.5 mm, more preferably 0.3 to 2.0 mm, further preferably 0.5 to 1.0 mm.
(經被覆之冷凍點心之類型等) 本實施方式之經被覆之冷凍點心較佳為具有於上述經被覆之冷凍點心***其一部分之抓持用之棒的棒型之冰淇淋(所謂冰棒)，亦可為一部分或全部被曲奇等夾住之類型之冰淇淋、一口食用型之冰淇淋、盛在蛋筒中之漩渦狀之霜淇淋型或倒圓錐形狀型之冰淇淋等。 (Type of frozen snacks covered, etc.) The covered frozen confectionery of this embodiment is preferably a stick-shaped ice cream (so-called popsicle) having a stick for gripping inserted into a part of the covered frozen confectionery. It may also be partially or entirely sandwiched by cookies or the like. Ice cream of the live type, bite-sized ice cream, swirl-shaped ice cream in a cone, or inverted cone-shaped ice cream, etc.
又，於本實施方式之經被覆之冷凍點心中，上述冷凍點心可為構成經被覆之冷凍點心之中心、即構成中心之全部的實施方式，亦可為構成被覆包含與上述冷凍點心原料混合物不同之材料之中心之被覆層的實施方式。Furthermore, in the covered frozen confection of this embodiment, the above-mentioned frozen confection may be an embodiment that constitutes the center of the covered frozen confection, that is, constitutes the entire center, or may constitute the covering and include a mixture different from the above-mentioned frozen confectionery raw material. The implementation of the coating layer in the center of the material.
作為與上述冷凍點心原料混合物不同之材料，例如可例舉：巧克力、焦糖、煉乳、果汁、果實、與上述冷凍點心原料混合物不同之冷凍點心原料混合物(例如，明膠含量未達0.39質量%之冷凍點心原料混合物)等，不限於1種，亦可使用2種以上。Examples of materials different from the above-mentioned frozen snack raw material mixture include chocolate, caramel, condensed milk, juice, fruit, and frozen snack raw material mixtures different from the above-mentioned frozen snack raw material mixture (for example, those with a gelatin content of less than 0.39% by mass). Frozen confectionery raw material mixture), etc., are not limited to one type, and two or more types may be used.
〔經被覆之冷凍點心之製造方法〕 本實施方式之經被覆之冷凍點心之製造方法係上述本實施方式之經被覆之冷凍點心之製造方法，包括如下步驟：製備含有0.39質量%以上之上述明膠之上述冷凍點心原料混合物的步驟；由上述冷凍點心原料混合物獲得上述冷凍點心之步驟；及利用調溫至15℃以上之液狀之被覆材被覆上述冷凍點心之外周之一部分或全部而設置上述被覆層的步驟。關於冷凍點心、冷凍點心原料混合物、明膠及被覆層之詳情，如前所述。 [Method for manufacturing coated frozen snacks] The manufacturing method of the coated frozen snacks of this embodiment is the manufacturing method of the coated frozen snacks of this embodiment mentioned above, and includes the following steps: the step of preparing the above frozen snack raw material mixture containing 0.39 mass % or more of the above gelatin; The step of obtaining the above-mentioned frozen snack from the above-mentioned frozen snack raw material mixture; and the step of covering part or all of the outer periphery of the above-mentioned frozen snack with a liquid coating material adjusted to 15° C. or above to provide the above-mentioned coating layer. Details of the frozen snacks, frozen snack raw material mixture, gelatin and coating layer are as described above.
作為上述冷凍點心之更具體之製造步驟，例如，可例舉：將上述冷凍點心原料混合物之材料混合及溶解而製備冷凍點心原料混合物之步驟、冷凍點心原料混合物之殺菌步驟、均質化步驟、冷卻步驟、熟化步驟、凝固步驟、模具填充步驟、脫模步驟。More specific manufacturing steps of the above-mentioned frozen snacks include, for example, a step of preparing a frozen snacks raw material mixture by mixing and dissolving the materials of the above-mentioned frozen snacks raw material mixture, a sterilization step of the frozen snacks raw material mixture, a homogenization step, and a cooling step. Steps, aging step, solidification step, mold filling step, demoulding step.
於設置上述被覆層之步驟中，被覆層係藉由利用浸漬、噴霧、塗佈等將調溫至上述熔點以上之液狀之被覆材被覆於冷凍點心而形成，於藉由浸漬而被覆之情形時，本發明尤為有用。被覆材之調溫溫度較佳為15℃以上55℃以下，更佳為15℃以上50℃以下，進一步更佳為25℃以上50℃以下，進而較佳為25℃以上45℃以下。In the step of providing the above-mentioned coating layer, the coating layer is formed by coating the frozen snacks with a liquid coating material whose temperature is adjusted to above the above-mentioned melting point by dipping, spraying, coating, etc. In the case of coating by dipping, The present invention is particularly useful. The temperature control temperature of the coating material is preferably 15°C or more and 55°C or less, more preferably 15°C or more and 50°C or less, still more preferably 25°C or more and 50°C or less, still more preferably 25°C or more and 45°C or less.
其次，藉由實施例對本發明進行說明，但本發明並不由該等實施例限定。 [實施例] Next, the present invention is described through examples, but the present invention is not limited by these examples. [Example]
＜冷凍點心之製造＞ 使明膠、脫脂乳粉、砂糖、植物油脂、乳酪、糊精、穩定劑、乳化劑及水以表1所記載之調配量(表中之值之單位為質量%)進行混合及溶解而製備實施例及比較例之冷凍點心原料混合物。各冷凍點心原料混合物中之固形物成分之含量如表2所示(表中之值之單位為質量%)。再者，明膠係使用旭東化學產業股份有限公司製造之UNIAGAR GL-F。 ＜Manufacture of frozen snacks＞ Prepare by mixing and dissolving gelatin, skimmed milk powder, sugar, vegetable fats and oils, cheese, dextrin, stabilizer, emulsifier and water in the amounts listed in Table 1 (the values in the table are in mass %). Examples and Comparative Examples of Frozen Dessert Raw Material Mixtures. The solid content of each frozen snack raw material mixture is shown in Table 2 (the value in the table is in mass %). In addition, as the gelatin, UNIAGAR GL-F manufactured by Xudong Chemical Industry Co., Ltd. was used.
對於製備之各冷凍點心原料混合物，加溫至65℃以上並進行混合，以85℃進行15秒以上之殺菌，其後，依序進行藉由均質機之均質化、冷卻、熟化、凝固、模具填充、脫模，分別製造7根圖1所示之於長度方向之中央部具有抓持用之棒之30 mm×30 mm×85 mm之冷凍點心(冰棒)。 再者，各冷凍點心之膨脹率係設為40%。 Each prepared frozen snack raw material mixture is heated to 65°C or above and mixed, and sterilized at 85°C for more than 15 seconds. Thereafter, homogenization, cooling, aging, solidification, and molding are performed in sequence using a homogenizer. After filling and demoulding, seven frozen snacks (popsicles) of 30 mm × 30 mm × 85 mm each having a gripping stick at the center in the length direction as shown in Figure 1 were produced. Furthermore, the expansion rate of each frozen snack was set to 40%.
[表1]
[表2]
＜經被覆之冷凍點心之製造＞ 使植物油脂、砂糖、可可、可可塊、乳化劑及香料以表3之調配量(表中之值之單位為質量%)進行混合及溶解而製備巧克力被覆材(熔點：18±2℃)。將製備之巧克力被覆材維持在35℃，於該巧克力被覆材中浸漬所製造之冷凍點心，於冷凍點心之外周整體形成巧克力被覆層，冷凍至-25℃而獲得經被覆之冷凍點心。 ＜Manufacturing of coated frozen snacks＞ Mix and dissolve vegetable fat, sugar, cocoa, cocoa mass, emulsifier and flavorings in the amounts specified in Table 3 (the values in the table are in mass %) to prepare a chocolate coating material (melting point: 18±2°C). The prepared chocolate coating material is maintained at 35°C, the prepared frozen snack is dipped in the chocolate coating material, a chocolate coating layer is formed entirely on the outer periphery of the frozen snack, and the frozen snack is frozen to -25°C to obtain a covered frozen snack.
[表3]
＜漏出產生抑制率及漏出產生個數抑制率之評價＞ 對於以-25℃進行了2小時冷凍保管之經被覆之冷凍點心，進行外觀之觀察，對各試驗品計數漏出之個數。漏出均係於設置有抓持用之棒之側(即，於浸漬於液狀巧克力被覆材時先提起之上方側)之角部或邊部產生。藉由下述基準評價漏出產生抑制率及漏出產生個數抑制率。將計數結果及評價結果示於表4。 <Evaluation of leakage suppression rate and leakage number suppression rate> The appearance of the coated frozen snacks that were frozen and stored at -25°C for 2 hours was observed, and the number of leaks was counted for each test product. Leakage occurs at the corners or edges of the side where the stick for gripping is provided (that is, the upper side that is lifted first when dipping the liquid chocolate coating material). The leakage suppression rate and the leakage number suppression rate were evaluated based on the following criteria. Table 4 shows the counting results and evaluation results.
(漏出產生抑制率) A：產生了漏出之試驗品於7根中為3根以下 B：產生了漏出之試驗品於7根中為4根以上6根以下 C：7根中所有7根均為產生了漏出之試驗品 (Leakage generation inhibition rate) A: The number of test samples that leaked was less than 3 out of 7. B: The number of test samples that leaked was between 4 and 6 out of 7. C: All 7 of the 7 strands are test items that caused leakage.
(漏出產生個數抑制率(各例中產生個數最多之試驗品中之個數)) A：1根之漏出個數未達3個 B：1根之漏出個數為3個以上且未達5個 C：1根之漏出個數為5個以上 (Suppression rate of leakage generation number (the number of test products with the largest number of leakage generation in each case)) A: The number of leaks from 1 root is less than 3 B: The number of leaks from one root is more than 3 and less than 5. C: The number of leaks from one root is more than 5
[表4]
根據表4之結果可知，藉由於被被覆之冷凍點心之冷凍點心原料混合物中含有0.39質量%以上之明膠，能夠獲得抑制了漏出產生率及每1根之漏出產生個數的經被覆之冷凍點心。According to the results in Table 4, it can be seen that by containing 0.39% by mass or more of gelatin in the frozen confection raw material mixture of the coated frozen confectionery, it is possible to obtain a covered frozen confectionery in which the leakage rate and the number of leakage occurrences per stick are suppressed. .
圖1係表示經被覆之冷凍點心之漏出的照片。Figure 1 is a photograph showing the leakage of the coated frozen snacks.
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