>controlled to 40° C. (cP)

Viscosity with addition
Not
806
1458

of moisture of 0.5% (cP)
measurable

(Viscosity with addition of
—
1.9
1.3

water)/(Viscosity without

addition of water)

Storage at 40° C. for 3 days
No sticking
Sticking
Sticking

Crispness
Good
Good
Poor

- Dextrin A: maltodextrin trial product (DE value 16 to 18)
- Soybean oil: trade name “refined soybean oil”, manufactured by Fuji Oil Co., Ltd.
- Coconut oil: trade name “refined coconut oil”, manufactured by Fuji Oil Co., Ltd.

As described in Table 1, Comparative Example 1 using sugar had a very high viscosity when water was added. The viscosity increase was improved by blending dextrin A, but the sticking substance that was difficult to recover remained at the bottom when stored at 40° C.

It has become clear that the oily food for frozen desserts having a new texture needs to be improved in sticking when the oily food is stored in a melted state while restraining thickening.

In order to achieve restraining of thickening due to moisture contamination at the time of use and improvement of sticking at the time of storage in a melted state, the following criteria were set.

In the same manner as in Examination 1, the temperature was adjusted to 40° C., 0.5 wt. % of water was added and stirred, the temperature was adjusted again to 40° C., and the measured viscosity was evaluated as follows.

The viscosity was measured using the BM type viscometer.

Pass or fail was determined based on the following thickening rate.

- Good: (viscosity with addition of water)/(viscosity without addition of water) is 2.5 or less
- Poor: (viscosity with addition of water)/(viscosity without addition of water) is more than 2.5
  
  <Evaluation of Sticking Amount During Storage>

As studied in a preliminary experiment, 200 g of oily food was filled in 500 ml of a lidded square can, and left to stand in an incubator at 40° C. for 3 days. After the can was shaken 100 times and mixed, the oily food was taken out, and a sticking amount remaining in the can was measured.

- Good: sticking amount is 9% or less
- Poor: sticking amount is more than 9%.

The following sensory evaluation was performed by sensory evaluation of five panelists.

- Good: characteristic crispness is well felt
- Average: crispness is felt, but slightly weak
- Poor: texture such as gooeyness different from crispness is strongly felt
  
  <Flavor>
- Good: good sweetness and melting in the mouth
- Average: acceptable level, but sweetness and melting in the mouth are difficult to perceive
- Poor: oily feeling is strongly felt
  
  <Examination 2>

According to the formulation in Table 2, oily foods for frozen desserts were prepared in the following procedure similar to that in Examination 1.

Each sample was prepared by mixing solid contents such as saccharides, and oils and fats to which soy lecithin or sucrose fatty acid ester was added, using a vertical mixer.

As the sucrose fatty acid ester, a sucrose fatty acid ester with a constituent fatty acid having an HLB of 2 mainly containing erucic acid that is an unsaturated fatty acid was used. (“RYOTO Sugar Ester ER-290” manufactured by Mitsubishi-Chemical Foods Corporation)

The viscosity was measured with a No. 2 rotor of a BM type viscometer at 30 rpm.

TABLE 2

Comparative
Comparative

Comparative

parts by weight
Example 4
Example 5
Example 1
Example 2
Example 6

Sugar
50
25
50
25
—

Dextrin A
—
25
—
25
50

Soybean oil
25
25
25
25
25

Coconut oil
25
25
25
25
25

Soy lecithin
0.3
0.3
—
—
—

Sucrose fatty acid ester
—
—
0.3
0.3
0.3

(HLB2)

Particle size: measured
192 (149
145 (121
164 (141
126 (111
81 (79

average value (μm)
to 235)
to 184)