JP2002000191A - Method for producing ice cream having plate feeling like snow - Google Patents

Abstract

PROBLEM TO BE SOLVED: To solve the problems that ice cream has a low water and high solid content compared to ice dessert, gives a heavy feeling in tasting and insufficient refreshingness since thirst and sweetness remain for a long time, on the other hand ice dessert gives strong cold feeling and refreshness. SOLUTION: This ice cream is obtained by admixing a certain quantity of fine-grained sliced ice into ice cream having a given overrun.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing ice cream having a texture like snow.
Normally, commercially available ice creams and ice confections only express the original characteristics, properties, and textures of each, but in contrast, the present invention has intermediate properties between them, and both are good. This is a method for producing a frozen dessert that has both points and expresses the texture as if eating Hokkaido snow directly, that is, the properties and texture that do not belong to either ice creams or ice confections.

[0002]

2. Description of the Related Art Heretofore, this type is as follows. In a conventional method for producing ice creams, a mix is put into an ice cream freezer, and cooled and stirred until a predetermined temperature and air content (OR: overrun to hereinafter, simply referred to as "overrun") is reached. Then, it is filled into a container and cured to obtain a product.
In addition, in the method of producing frozen desserts, there are a production method in which ice is syruped or mixed with syrup and filled in a container and cured, and a production method in which a mixture having a low solid content is directly cured and filled and packaged in a container. In the method, the characteristics of ice creams and ice confections stand out,
Frozen desserts with intermediate properties cannot be produced.

[0003]

The above-mentioned prior art has the following problems. As described above, in the conventional technology, ice creams have a strong feeling of richness, and thirst and sweetness after eating remain forever and lack freshness. In addition, ice has a large presence in ice confections, and the coldness when eating and the refreshing and refreshing feeling after eating are strongly felt, but lack the rich and voluminous feelings found in ice creams. That is, expression of a refreshing feeling and refreshing feeling like a frozen dessert has not been achieved, while leaving a rich feeling and a voluminous feeling sufficiently.

[0004] The present invention has been made in view of such problems of the prior art, and an object of the present invention is to provide one that can obtain the following texture. It is. The present inventor has studied diligently on the development of a new type of frozen dessert having properties intermediate between ice creams and ice desserts. As a result, a fixed amount of finely sliced ice is added to and mixed with ice creams having a certain overrun. This has the intermediate properties of ice creams and ice confections, and has the good points of both: rich, voluminous, refreshing and refreshing, and the texture of the mouth of Hokkaido snow directly in the mouth Was found to be present.

[0005] The present invention has been made based on the above-mentioned discovery, and provides consumers with a product that allows them to feel the texture of snow in Hokkaido and also to enjoy the taste of ice creams and ice confections at the same time. The purpose is to: In order to achieve the above object, in the method of the present invention, the temperature of the ice to be sliced and the temperature of the sliced ice are set to -20 ° C to -2 ° C.
Strictly controlled at 5 ° C., and the size of the sliced ice is 0.1 mm to 0.2 mm in thickness, 1.7 mm to 2.0 m in size.
m is set as a section. The sliced ice set in this way has a touch and texture similar to fresh snow in Hokkaido. By setting the temperature for taking out ice creams between -6 ° C and -7 ° C, and cooling the Leonid kneader, which is a mixer / stirrer, to around -15 ° C, the sliced ice melts when mixed with the sliced ice as much as possible. Not to be. In addition, the setting of the overrun and the mixing ratio is set as follows:
% And a mixing ratio of 30% to 50%, it is possible to control changes in richness, voluminousness, refreshing sensation, refreshing sensation and texture like snow. The present invention makes it possible to produce a new type of frozen dessert having a new texture by controlling the particle size of ice, temperature control of ice and production process, and control of overrun and mixing ratio.

[0006]

Means for Solving the Problems In order to achieve the above object, the present invention is as follows. The first invention aims at making the overrun and the product temperature, which are factors that determine the properties of ice creams, constant according to the target product state, and for the sliced ice having a fine product temperature and fineness determined for it. Ice cream with snow-like texture configured to add and mix a certain amount under a certain temperature condition according to the product condition to be mixed, and then use an ice cream filling machine to fill the mixture into a container and harden Production method.

The second invention is a method for producing ice cream having a texture like snow, comprising the following steps. First step In a freezer controlled at a temperature of −20 ° C. to −25 ° C., a cubic ice block of about 13 cm square cooled for 15 hours or more is set on an ice shaving machine, and has a thickness of 0.1 mm to 0.2 mm. Produce 1.7 mm to 2.0 mm sectioned thin slices of ice. The slice ice was immediately passed through a stainless steel chute attached to the lower part of the slicer at -18 ° C to -20 ° C.
It is stored in a stainless steel case in a refrigerated open case where the temperature is controlled. The cutting time per block is less than one minute. Thereafter, 10 kg of the sliced ice is weighed and transferred to another container. This measuring unit is for facilitating the mixing ratio between the handling and the ice creams. It is sent to a freezer temperature-controlled at -20 ° C to -25 ° C and cooled for 15 hours or more. The time to transport after weighing is 1
Within 0 minutes.

Second step: A mix whose composition is adjusted so as to exhibit a desired flavor is prepared. The method of creating a mix applies the method generally used. That is, the raw material is put into a pasteurizer and heated and melted. In order to homogenize the solid content and fat in the raw material, the mixture is passed through a homogenizer such as a homogenizer to homogenize the mix. For example, it is sterilized and cooled by a sterilizing / cooling machine such as a plate heater cooler under the conditions specified by the manufacturing standards. Final adjustment is performed so as to give a predetermined flavor, and aging is performed at 0 ° C. to 5 ° C. to adjust the raw materials. The aging time varies depending on the type and composition of the raw materials and the properties of the intended ice creams, but is generally 4 to 12 hours. The conditioned mix is introduced into an ice cream freezer through a transport tube. The operating conditions of the ice cream freezer differ depending on the properties of the target ice creams, but in the present invention, the temperature at which the ice creams are taken out is set to −6 ° C.
Set to ~ -7 ° C. This set temperature indicates a favorable condition when mixing ice cream and sliced ice.
Then remove the ice cream. The overrun at this time depends on the properties of the target ice creams, but is set to 40% to 80% in the present invention.
By changing the overrun and the mixing ratio of the sliced ice in this range, the desired texture like snow can be freely changed.

Third Step The ice creams (predetermined temperature and overrun set) obtained in the second step are charged into a mixer / stirrer such as a Leonid kneader. At this time, the Leonid kneader is cooled to about −15 ° C. so as not to melt ice creams and sliced ice. 30% to 50% by weight of sliced ice is added to the ice creams and mixed and stirred for 2 minutes. This time setting is a setting time for the ice creams and the sliced ice to be sufficiently mixed, and for the ice-ice cream mixture not to be melted by frictional heat caused by stirring. Further, the setting of the mixing ratio of 30% to 50% changes depending on the target texture such as snow.

Fourth step The ice-ice cream mixture obtained in the third step is sent to an ice cream filling machine by using a transport pump such as a mono pump. This mono pump includes a stainless hopper, a screw type push-in section, and a mono pump main body. That is, the ice-ice cream mixture is transferred to a stainless steel hopper provided on a mono pump, pushed into the mono pump with stirring, and fed to the ice cream filling machine through the feeding pipe by the mono pump. The ice cream filling machine used is a commonly used one. This ice cream filling machine includes, for example, an automatic cup supply unit (cup holder),
It is composed of a conveyor for cup transport, a filling hopper, a filling nozzle, a lid hooking section, a discharge section, and the like. The filling speed and the filling amount can be adjusted mechanically and electrically with a dial, for example. That is, the cup supplied from the automatic cup supply unit is transported to below the filling nozzle by the cup transport conveyor. The ice-ice cream mixture that has been transported from the monopump through the feeding tube into the cup is once put into a filling hopper above the filling nozzle, and then a predetermined amount is filled from the filling nozzle, and then the cup conveying conveyor is moved to the lid hooking section. After being conveyed, the sheet is covered and discharged from the discharge section.
Thus, the container filled with the ice-ice cream mixture is cured in a freezer temperature-controlled to -25 ° C or lower to obtain a product.

The present invention can be configured as follows. The temperature-controlled sliced ice obtained in the first step and the ice creams obtained in the second step that are temperature-controlled and set to a constant overrun are fixed using a temperature-controlled Leonid kneader in the third step. In a fourth step, the mixture is mixed and stirred, transported to an ice cream filling machine using a mono pump in a fourth step, filled into a container using an ice cream filling machine, and cured in a freezer at −25 ° C. or lower. And

[0012]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiments of the present invention will be described below in detail based on examples. In addition, each of the following steps,
The removal temperature of ice creams is -6 ° C to -7 ° C, the overrun is 40%, and the mixing ratio of ice to ice creams is 50% by weight. By changing this setting, the state of the product changes.

First Step: A cubic ice block of about 13 cm square cooled in a freezer controlled at -20 ° C. to -25 ° C. for 15 hours or more is set on an ice shaving machine to a thickness of 0.1 mm to 0.2 mm. To produce thin sliced ice slices 1.7-2.0 mm in size. The slice ice was immediately passed through a stainless steel chute attached to the lower part of the slicer at -18 ° C to -20 ° C.
It is stored in a stainless steel case in a refrigerated open case where the temperature is controlled. The cutting time per block is less than one minute. Thereafter, 10 kg of the sliced ice is weighed and transferred to another container. This measuring unit is for facilitating the mixing ratio between the handling and the ice creams. It is sent to a freezer temperature-controlled at -20 ° C to -25 ° C and cooled for 15 hours or more. The time to transport after weighing is 1
Within 0 minutes.

Second step: A mix whose composition is adjusted so as to exhibit a desired flavor is prepared. The method of creating a mix applies the method generally used. That is, the raw material is put into a pasteurizer and heated and melted. In order to homogenize the solid content and fat in the raw material, the mixture is passed through a homogenizer, which is a homogenizer, to homogenize the mix. Sterilization and cooling are performed with the plate heater cooler, which is a sterilization and cooling machine, under the conditions specified in the manufacturing standards. The final adjustment is performed so as to give a predetermined flavor, and the aging temperature varies depending on the type and composition of the raw materials and the properties of the target ice creams. The aging time depends on the type and composition of the raw materials and the properties of the target ice creams, but is 12 hours for this product.
The thus prepared mix is put into an ice cream freezer through a transport tube. The operating conditions of the ice cream freezer differ depending on the properties of the target ice creams, but in the present invention, the temperature at which the ice creams are taken out is set to -6C to -7C. This set temperature indicates a favorable condition when mixing ice creams and sliced ice (a temperature range of 1 ° C. is not a problem for this product). Then remove the ice cream. The overrun at this time varies depending on the properties of the target ice creams, but is set to 40% in this product. With this product, the desired snowy texture is obtained with this setting.

Third Step The ice creams (predetermined temperature and overrun set) obtained in the second step are introduced into a Leonid kneader, which is a mixing / stirring machine. At that time, Leon Kneader should not melt ice cream and sliced ice.
Cool to around 15 ° C. In the case of this product, slice ice of 50% by weight is added to the ice creams and mixed and stirred for 2 minutes. This time setting is a time set so that the ice creams and the sliced ice are sufficiently mixed and the ice-ice cream mixture is not melted due to frictional heat caused by stirring. With this product, the desired snow-like texture is obtained by setting this mixture ratio.

Fourth Step The ice-ice cream mixture obtained in the third step is transported to an ice cream filling machine using a mono pump which is a transport pump. This mono pump includes a stainless hopper, a screw type push-in section, and a mono pump main body. That is, the ice-ice cream mixture was transferred to a stainless steel hopper attached to a mono pump, and pushed into the mono pump with stirring.
It is transported to the ice cream filling machine through a transport pipe by a monopump. The ice cream filling machine used is generally used. This ice cream filling machine includes an automatic cup supply unit (cup holder), a cup conveyor, a filling hopper, a filling nozzle, a lid cover, a discharge unit, and the like. The filling speed and the filling amount are mechanically and electrically adjusted to a target production speed by a dial or the like. That is, the cup supplied from the automatic cup supply unit is transported below the filling nozzle by the cup transport conveyor.
The ice-ice cream mixture, which has been transported from the monopump through the feeding tube into the cup, is once put into a filling hopper on the filling nozzle, and then filled in a fixed amount from the filling nozzle, and then fed to the lid hooking section by a cup transport conveyor. After the transfer, the sheet is covered and discharged from the discharge section. The container filled with the ice-ice cream mixture in this way is -2.
The product is cured in a freezer whose temperature is controlled to 5 ° C or lower to obtain a product.

[0017]

Since the present invention is configured as described above, it has the following effects. 1. The method for producing ice creams having a snow-like texture according to the present invention is as described above.
By strictly controlling the temperature of the sliced ice with a texture and mixing it with ice creams that set various conditions,
An unprecedented high-value-added frozen dessert that has the intermediate properties and texture of ice creams and ice confections, and has both a refreshing sensation and a refreshing sensation while being rich and voluminous. 2. As described above, the method for producing ice creams having a snow-like texture according to the present invention has an overrun of 40% to 80%.
%, Mixing ratio in weight ratio: 30% to 50% by changing both settings arbitrarily to give the desired snow-like texture freely and seasonal feeling. High value-added frozen desserts expressing the snow from winter to spring can be provided.

Claims (2)

[Claims] 1. An overrun and a product temperature, which are factors that determine the properties of ice creams, are made constant in accordance with the product state to be intended, and sliced ice having a product temperature and a fine grain size determined with respect to the product is intended. Ice with a texture like snow, characterized by adding and mixing a certain amount under a certain temperature condition according to the product condition to be mixed, and then filling and hardening the mixture into a container using an ice cream filling machine Method for producing creams. 2. A method for producing ice creams having a texture like snow, characterized by comprising the following steps. First step: In a freezer controlled at a temperature of -20 ° C or lower, a cubic ice block of about 13 cm square cooled until the center temperature of the ice becomes -20 ° C or lower is applied to an ice shaving machine, and a thickness of 0. 2mm
Hereinafter, sliced sliced ice slices having a size of 2.0 mm or less are manufactured. The sliced ice is stored in a stainless steel case which is controlled at a temperature of -18 ° C or lower. Thereafter, the sliced ice is cooled in a separate container in a freezer controlled at a temperature of -20 ° C or lower until the temperature of the ice becomes -20 ° C or lower. Second step: A mix whose composition has been adjusted so as to exhibit a desired flavor is put into an ice cream freezer, and after cooling and stirring until a predetermined take-out temperature and overrun are reached, ice creams are taken out from the ice cream freezer. Third step The sliced ice obtained in the first step and the ice creams obtained in the second step are mixed in a ratio in which the desired properties and texture can be obtained with a leon kneader. Fourth step The ice-ice cream mixture obtained in the third step is fed into an ice cream filling machine using a transport pump, and is filled into a container in a fixed amount to obtain a cured product.