DE19630080C1 - Beer-flavoured ice cream production retaining flavour of type of beer used - Google Patents

Abstract

The invention concerns a method of making a refreshing ice cream with a substantial content of beer, and an ice cream made according to the method of the invention. According to the invention, the beer flavor is retained completely, since the beer does not go flat if the method according to the invention is used.

Description

The invention relates to a method for producing ice cream.

The invention further relates to a process according to the invention made ice cream.

DE 31 23 972 C2 describes a liquid semi-finished product for manufacture processing of alcohol-containing puddles and related products Mixing the semi-finished product with whipped cream, the Semi-finished product contains alcohol, water, binders, sugar and acid. The water is at least partially demineralized, with the binder being low contains esterified pectin and one or more other binders. Further a whipping agent with a pH in the range of 3.8 to 4.2  and buffer salts are used. This should make alcohol-like creams, especially wine creams.

From "Bier International" by Michael Jackson, 1994, pp. 269 to 271 at Hallwag Verlag Bern and Stuttgart, are beer cakes, beer foams and Sor bets, made with beer, previously known, all ingredients being mixed, until the sugar is completely dissolved. The mixture is used in an ice machine Brought freezing.

From the universal lexicon of "Kochkunst", 7th edition, Leipzig 1901, p. 85 previously known a cold beer bowl.

CA 2,092,844 describes the production of frozen beverages and frozen ner desserts using beer or wine.

In the previously known procedures, there is always an end froth the mixed beer so that the product tastes stale.

DE 296 05 553 U1 is a luxury food, in particular Ice cream, jelly, pudding and cream, previously known, being part of the Enjoyment and food are beer concentrate or extract and / or beer powder and / or beer aroma and stabilizers and / or emulsifiers. With ice cream Beer concentrate or extract and / or beer powder is said to be a recipe component and / or beer aroma can be used.  

DE 296 05 552 U1 relates to a luxury food and food under exclusion usual milk or dry milk components, characterized in that supposed to be a major ingredient in ice cream, jellies, puddings, creams Beer and other ingredients are thickeners and sweeteners Are flavors. The key ingredient is supposed to be beer with reduced Be bitter. The stimulant is said to be in the form of a beer ice cream cone be offered.

DE-AS 19 45 130 relates to a method for producing a sherbet designated artificial ice mix, which consists of a liquid mixture from sugar, edible acid, milk or milk product, fruit juice, flavor substance, herbal extract and stabilizer, together with carbon dioxide in one metically closable container is introduced. The liquid mixture will with a usual solids content in the Be filled container and mixed with carbon dioxide in the container until a Pressure of about 1.3 to 2.3 atü reached at 15 ° C, the container ver closed and the contents frozen at a temperature of -10 to -25 ° C is so that the mixture after opening the container under normal Temperature and pressure conditions as ready-to-eat ice crystal mass from foam-like structure emerges. The document discloses a method for Ice making in which one consists of liquid and solid components Mix, if necessary with the addition of alcohol, before freezing Carbon dioxide is added.

The invention has for its object to provide a new method with which can produce ice cream with a significant proportion of beer, in which - depending on the type of beer used - the beer taste is retained.

Furthermore, the invention has for its object to be an ice cream with to create a particularly refreshing character.

These tasks are indicated by the claims i and 6 Features resolved.

In the method according to the invention, the individual is mixed Components have a taste-determining liquid component brought and stirred homogeneously before heating and homogenizing it follows. The beer, for example pilsner, export, strong beer, wheat beer or the like chen, is held under increased pressure in a tank so that it does not can foam out. In the mix kept in a refrigerated storage tank Liquid and dry components now become 25-40% beer brought in. Because the vapor pressure, the carbon dioxide present in the beer constantly superimposed in pressure until it is introduced into the cooled mix  will not be able to foam carbon dioxide from the beer. Relaxation this vapor pressure and therefore the carbonic acid occurs rather directly in the chilled ice cream mix. This suppresses foaming in the mix. The carbonic acid dissolves in the liquid of the mix. After this Introducing a significant proportion of beer from e.g. B. 30 volume percent in the chilled mix immediately freezes the ice cream under usual Conditions. This maintains the typical beer taste. The Ice cream doesn't taste like stale beer.

A particularly advantageous procedure is in claim 2 be wrote.

According to claim 3 is a taste-determining liquid compo rente wort used. Rash wort is added to the compo elements of the ice cream and mixed with this before the Wed is heated and homogenized. Rash wort is a primary product in of beer production and contains the components from the mash, however, before adding yeast and therefore no alcohol.

According to claim 4, the further liquid component is a lemonade.  

According to claim 5, one or more liquid components several fruit juice lemonades to the mix before heating and homogenizing be fed.

As is evident from claim 6, a dish according to the invention receives ice glucose syrup, sugar, stabilizers, for example locust bean gum and guar gum as consistency stabilizers, water, a substantial Beer content and a taste-determining liquid component, e.g. B. beer rash wort.

A procedure according to the invention can, for example, be as follows be performed:

First, the liquid components such as water, glucose and Weighed beer rash.

Then the dry components sugar and stabilizers are ge weighed.  

The weighed liquid and dry components are then intensive and as homogeneous as possible in a predetermined volume mixture ratio mixed and heated to 75 ° C.

Then homogenization takes place under an increased reverse training pressure of 100 bar.

This is followed by heating to 90 °. This temperature is maintained during 54 Held for seconds.

This is followed by a cooling phase. The mixture is cooled to 4 ° C and then stored in a storage tank at 4 ° C.

Beer is added to the storage tank of the mixture, which is stored cool at 4 ° C ben. The beer is kept under an increased ambient pressure. Of the Pressure is higher than the vapor pressure of the carbon dioxide in the beer, causing the beer can not foam.

The beer is mixed in the storage tank, which is kept cool at 4 ° C with the mix.

The beer-enriched mix produced in this way is filled into molds and frozen.  

Then they are packaged in foil and boxes.

The beer ice cream is then stored in the freezer at -25 ° 0.

Then the dispatch takes place.

Recipe for the example described above:

Claims (6)

1. Process for making ice cream from water and glucose as Liquid components and sugar and stabilizers as a dry compo nenten, with the liquid components a further taste Mende liquid component is added and the homogenized and then cooled mixture of liquid and dry compo A percentage of 25-40% of non-foamed beer was added is and mixed with the cooled mixture and then in Forms filled, frozen and then packaged and stored frozen becomes. 2. The method of claim 1, wherein the liquid components together intimately mixed and in the liquid mixture the dry components mixed or dissolved and at 50 ° to 90 ° C, preferably 65 ° to 75 ° C, are heated, whereupon there is a homogenization process with him high pressure of 40 to 200 bar, preferably 100 bar closes and then a high temperature to 85 ° to 95 °, preferably 90 ° C, and this temperature is held for 54 seconds, wor the mixture is then cooled to above 0 ° C., preferably to 4 ° C., and then stored at this temperature, and the  cooled mixture in the storage tank a volume percentage of 25-40%, preferably 30% of non-foamed beer is added, which in the cooled storage tank is mixed with the mix, whereupon the Filling of the ice cream mix produced in this way takes place, which then in Molds frozen, packaged and in a freezer at below minus 20 ° C, preferably minus 25 ° C, temporarily stored and then is dispatched. 3. The method according to claim 1 or 2, characterized in that as flavor-determining liquid component of wort from the Beer production is mixed with the liquid components. 4. The method according to claim 1 or one of the following, characterized records that as a taste-determining liquid component limo is mixed in. 5. The method according to claim 4, characterized in that a soda with woodruff flavor or fruit juice flavor becomes.   6. Ice cream produced by the process according to one of claims 1-5, characterized in that the ice cream has the following composition: