JP2006075119A - Frozen confectionery and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide frozen confectionery having novel palatability with hardness, brittleness and foaming feeling which can not be attained by a conventional technique. <P>SOLUTION: The frozen confectionery is obtained by admixing cool water, a mix or low-overrun ice to high-overrun ice to provide brittleness of the ice and/or foaming feeling remaining in the mouth when eaten while maintaining moderate hardness and shape retention. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to frozen desserts such as ice creams and sherbets. More specifically, cold water, ice mix or 0-20% overrun ice is mixed with 30-200% overrun ice prepared with an ice cream freezer, etc., and kept in comparison with the final overrun obtained. The present invention relates to a frozen confectionery having a high formability and a texture similar to that of a ramune confectionery, that is, hardness and brittleness (easy to break), and a method for producing the same. The frozen dessert here refers to “ice cream etc.” according to the legal division based on the Ministerial Ordinance of Milk and Fair Competition Code, that is, ice creams and ice confections in Japan. In the present invention, a product obtained by subjecting the mix to a freezing process using a mechanical facility such as a handmade process or a freezer is referred to as “ice” for convenience.

Conventionally, frozen desserts in which an ice mix is filled in an ice tube or the like and hardened have coarse ice crystals and a very hard texture. In addition, ice frozen by embracing air etc. in the mix with a freezer etc. becomes a soft tissue if the volume ratio of air etc. to the mix volume, that is, the overrun value becomes high, but it became stick-like ice In some cases, there are problems such as easy deformation during storage and distribution. So far, a production method in which ice grains are mixed with ice containing overrun is known, but the smoothness of the structure and texture tends to be impaired. In addition, the method of freezing the mix and the liquid syrup (see Patent Document 1) makes the solid content of the syrup 20% or less. Besides, it is difficult to operate the freezer for a long time. The purpose of this patent application is to improve the sherbet level, but the difference in the overrun of the ice to be mixed is important, and the present invention has the effect of increasing the hardness compared to the overrun. The contents are very different. On the other hand, a specific stabilizer is required in order to maintain the stability after mixing the mix of the same composition with the method described in Patent Document 2 and ice frozen in a freezer. In addition, the ice overrun obtained by freezing is as low as 10-50%, and the solid content of the mix to be mixed is as high as that of the mix used for the freezer, so the hardness can be reduced when compared to candy ice. However, it is impossible to obtain a ramune candy-like texture that is brittle when it is chewed but has a sufficient hardness and generates a foaming feeling during melting in the mouth. Furthermore, in order to keep the ice temperature right after mixing the liquid mix appropriately, there is a problem that the temperature of the ice and the mix and the mixing ratio thereof are limited.
Japanese Patent Laid-Open No. 5-207852 JP-A-11-196773

  Therefore, an object of the present invention is to provide a new frozen confection having a new texture that has both hardness and brittleness similar to those of a ramune confectionery, which has not been conventionally used.

  When the present inventor examined the development of ice cream having a ramune candy-like texture, high overrun ice prepared to obtain brittleness did not provide sufficient hardness and shape retention, but on the contrary In order to achieve this, it has been found that brittleness cannot be obtained if low overrun ice is used, and the present invention has been completed as a countermeasure.

That is, the present invention
[1] A method for producing frozen confectionery, characterized by mixing cold water, ice mix or low overrun ice with high overrun ice obtained by freezing,
[2] The method for producing a frozen dessert according to [1], wherein the solid content of the ice mix or the low overrun ice mixed with the high overrun ice is lower than the solid content of the former ice and not more than 30%,
[3] The method for producing frozen dessert according to any one of [1] or [2], wherein the ice overrun after mixing is 20 to 80%,
[4] The frozen dessert produced by the method according to any one of [1] to [3] above, wherein the mixed ice exhibits a texture that is hard and brittle after curing,
[5] A frozen dessert manufactured by the method according to any one of [1] to [3] above, wherein the mixed ice is filled into an ice tube, cured, pointing to a bar, and sticked.
[6] A frozen dessert manufactured by the method according to any one of [1] to [3], wherein the mixed ice is filled in a cup or the like and cured.
Consists of.

  That is, by mixing high overrun, here 30-200%, preferably more than 50% and below 120% ice with cold water, freezing ice mix or low overrun, here 0-20% ice. The ice of the present invention has the advantage that it has the hardness and brittleness of a ramune confectionery that has never existed.

  Hereinafter, the present invention will be described in detail. In the above, the mix to be mixed with high overrun ice is intended to give the final product sufficient hardness and shape retention. Desirably lower than the mix. When freezing to a low overrun, it is necessary to set the total solids value of the mix to a range suitable for freezer operation, usually 20% or more. Can be further lowered. That is, as an extreme example, sterilized water having a solid content of 0% can be used.

  The overrun of the high overrun ice is 30 to 200%, preferably more than 50% and 120% or less. The cold water or ice mix to be mixed with this is 0% overrun, and the overrun of low overrun ice is 0 to 0%. 20% is desirable, but the ice overrun after mixing is 20 to 80%. Especially when it is 30 to 60%, it becomes a preferable state as a ramune candy-like texture. In addition, the final overrun value can be adjusted by the mixing ratio. The final product overrun is preferably in the range of 20 to 80% in the case of cup ice, but more than 30% is more preferable as lamb confectionery-like ice in addition to hardness and brittleness and foaming feeling. In the case of stick ice, 50% or less is desirable from the viewpoint of shape retention under conditions where coating with ice skin or the like is not performed.

  Moreover, since the texture by this invention will be lost if the ice after mixing melt | dissolves, the water and ice mix to mix shall be 5 degrees C or less, Preferably it manages as low temperature as possible so that it may not freeze. On the other hand, when freezing the mix to low overrun and mixing with ice, the freezing temperature should be adjusted so that the ice does not melt after mixing and the filling ability is maintained. However, the mixing ratio of ices with different overruns can be set freely.

  If cold water, mix or ice solids mixed into high overrun ice are low, harder ice can be obtained, so if necessary, high sweetness sweetness such as aspartame or sucralose instead of sugar, liquid sugar, starch syrup, etc. It is good to use a fee.

  Various methods can be used to mix high overrun ice with cold water, mix or low overrun ice, but if both are mixed sufficiently uniformly, a uniform new texture of ice can be obtained and mixed. Is uneven, two types of textures, that is, ice with scattered hardness and brittleness, can be obtained. Therefore, the mixing conditions may be adjusted to obtain a preferable texture. In the production, a static mixer or the like may be used in order to continuously and rapidly mix ices with different overruns coming out of the freezer or between ice and cold water or a mix.

  The present invention provides a frozen confectionery having a new texture, and relates to a technique capable of freely controlling the texture according to a mix composition, freezing conditions, mixing ratio, mixing method, and the like. Therefore, not only ramune confectionery, but also various kinds of new chilled chilled confections such as ice confections that are hard and easily crushed, whipped chocolate ice, cappuccino ice, cream soda ice, etc. can be produced depending on the balance of hardness, brittleness and foaming feeling.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated, this invention is not limited by this.

[Example 1] (Frozen bar with 40% overrun after mixing)
250 kg of sugar, 10 kg of skim milk powder, 10 kg of vegetable oil and fat, 2 kg of emulsifier, 2.5 kg of stabilizer, 2 kg of fragrance and 723.5 kg of water were heated to 65 ° C. with stirring and dissolved. This was homogenized at a pressure of 150 kg / cm ² and cooled to about 5 ° C. after heat sterilization at 85 ° C. for 15 seconds. Let this ice mix be A. Further, the same treatment was performed on 60 kg of sugar, 2.5 kg of stabilizer, 2 kg of fragrance, and 935.5 kg of water to obtain an ice mix B. Next, about 2/3 by weight of B was added to A that had been frozen with an ice cream freezer under conditions of 70% overrun and discharge temperature of -4 ° C. Ice was prepared. This was filled into a cylindrical mold and immersed and cured in a brine tank to make a frozen dessert bar having a diameter of 21 mm.

[Example 2] (frozen bar with 20% overrun after mixing)
Using the mix of Example 1, about 2/3 weight B was added to the one that was frozen with an ice cream freezer under conditions of 35% overrun and discharge temperature of −4 ° C., and mixed until uniform. 20% ice was prepared. This was filled into a cylindrical mold and immersed and cured in a brine tank to make a frozen dessert bar having a diameter of 21 mm.

[Comparative Example 1] (Frozen bar with 40% overrun by conventional method)
The mix prepared by adding 2/3 weight B to the mix A of Example 1 was subjected to freezing with an ice cream freezer at an overrun of 40% and a discharge temperature of -3 ° C. This was filled into a cylindrical mold and immersed and cured in a brine tank to make a frozen dessert bar having a diameter of 21 mm.

[Comparative Example 2] (frozen bar with 20% overrun by conventional method)
The mix prepared by adding 2/3 weight B to the mix A of Example 1 was subjected to freezing with an ice cream freezer at an overrun of 20% and a discharge temperature of -3 ° C. This was filled into a cylindrical mold and immersed and cured in a brine tank to make a frozen dessert bar having a diameter of 21 mm.

  Five specimens were cut out from each of the ice confectionery bars shown in Examples 1 and 2 and Comparative Examples 1 and 2 each having a diameter of 21 mm and a height of 15 mm, and the product temperature was adjusted to -15 ° C. V-type plunger compression test was carried out with the machine “EZTest 100N”. The plunger descending speed is 20 mm / min, and the maximum test force obtained in the process of breaking the sample cylinder during compression is regarded as the hardness felt when biting the ice, and the plunger penetration length when breaking, that is, the maximum The point displacement was used as an index of the brittleness of ice, that is, the ease of breaking when biting. The results (average value ± standard deviation) are shown in Table 1. As is clear from this result, Comparative Example 1 according to the conventional method was softer than Example 1 showing the same overrun of 40%, but was a structure that was hard to break. On the other hand, in Example 2 and Comparative Example 2 with an overrun of 20%, it was found that Comparative Example 2 according to the conventional method was harder, but exhibited physical properties that were not easily crushed and had a strong texture.

  Deformation of the ice part when holding the ice confectionery bar shown in Examples 1 and 2 and Comparative Examples 1 and 2 horizontally in a -14 ° C freezer and holding the bar ice part horizontally and storing it for 48 hours The degree of (bending), that is, poor shape retention was evaluated. The evaluation method was a scoring method, and was classified into four stages: “almost no bending” = + 4, “slightly bending” = + 3, “slightly bending” = + 2, and “bending greatly” = + 1. The results are shown in Table 2. The higher the overrun, the larger the bend, but with an overrun of 40%, the conventional method was severely deformed, and the improvement in shape retention by the present invention was recognized. At an overrun of 20%, there was almost no difference between the conventional method and the present invention method. Therefore, it was suggested that the shape retention improvement effect by the present invention appears strongly when the final overrun is high.

  Table 3 summarizes the results (evaluation comments) of the texture evaluation of the samples of Examples 1 and 2 and Comparative Examples 1 and 2. It can be seen that the ice cream obtained by the present invention has a novel texture different from that of the conventional method, and Example 1 has the strongest foaming texture, and the ramune confectionery-like texture is the most due to the balance between hardness and brittleness. It was evaluated that it appeared.

  A texture that is not found in conventional ice creams and ice confections can be obtained, and its adjustment and mass production are easy, so it can be applied to the production of a wide variety of novel textured cold confectionery depending on the balance of hardness, brittleness, and foaming feeling. . In particular, it is effective to apply to frozen desserts in the image of carbonated beverages that require a feeling of foaming.

Claims (6)

A method for producing a frozen dessert comprising mixing cold water, ice mix or low overrun ice with high overrun ice obtained by freezing. The method for producing a frozen dessert according to claim 1, wherein the solid content of the ice mix or ice mixed with the former ice is lower than the solid content of the former ice and not more than 30%. The method for producing frozen dessert according to any one of claims 1 and 2, wherein the ice overrun after mixing is 20 to 80%. The frozen confectionery produced by the method according to any one of claims 1 to 3, wherein the mixed ice exhibits a texture that is hard and brittle after curing. The frozen dessert manufactured by the method according to any one of claims 1 to 3, wherein the mixed ice is filled in an ice tube, cured, and a bar is inserted to form a stick. The frozen dessert manufactured with the method of any one of Claims 1-3 which filled the ice after mixing in the cup etc. and was hardened.