JP2627949B2 - Shake ice for microwave oven - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to shake ice composed of upper and lower layers including a granular ice block as a lower layer.

(Conventional technology) Conventionally, ice desserts with ice blocks dispersed in ice desserts include ice cream with syrup ice blocks mixed with ice blocks of ice cream and syrup (Japanese Patent Publication No. 56-29979), hydrated ionic cellulose gum. After cooling a viscous solution containing slush to a temperature below its freezing point, there is a slush beverage concentrate (Japanese Patent Publication No. 59-2254) in which ice crystals are slowly grown to partially freeze to form ice crystals.

In addition, sherbet-like or powdered ice confections and another piece of ice are mixed or laminated, ice creams are placed on the upper surface, and a cold drink cream float can be obtained simply by pouring room temperature water when eating. There is an instant cream float (Jiko 60-11808) that can be obtained.

(Problems to be Solved by the Invention) These frozen desserts use various ice blocks for the purpose of palatability, preservation, and stability, but all of them are stored under cooling, so that the frozen frozen desserts are melted. There was a problem that it takes time. Therefore, a product that can be quickly melted at the time of eating and can be provided in a short time has been desired.

In order to solve this, an overrun milkshake containing ice blocks having a particle size of 1000 to 100 microns is cooled and stored at -15 ° C or lower, and a part of the ice blocks is melted using microwave energy from a microwave at the time of eating and drinking. A beverage was proposed (European Patent Application No. 201974).

However, in this proposal, it is possible to provide ice blocks that can be eaten and consumed in a short time by heating with microwave energy during eating, but because the overrun milkshake containing the ice blocks is uniformly mixed, the container contents are The material is likely to remain in a partially insoluble state (float) due to uneven heating,
Drinks using straws have had drawbacks. In addition, when heating is performed until the insoluble portion disappears, melting of the ice blocks proceeds more than necessary, and there is a disadvantage that the taste as a shake is spoiled.

It is an object of the present invention to provide a product which can maintain taste, storage stability and stability as well as conventional frozen desserts, can be quickly melted at the time of eating, and can be provided in a short time.

(Means for Solving the Problems) In the present invention, a container is filled with an overrun and frozen composition and a mixture of the overrun and frozen composition and a granular ice block in two layers, an upper layer and a lower layer. And frozen shake ice for microwave ovens. The compositions of the upper and lower layers may be the same or different. Shake ice of the present invention,
Heat with microwave energy when eating.

In the present invention, the disadvantages of the prior art have been solved by mixing ice blocks only in the lower layer.

Further, the height ratio between the upper layer and the lower layer is preferably from 50 to 95: 5 to 50. When the ratio is out of this range, if the lower layer is too thick, an insoluble layer remains, and if it is too thin, a sufficient refreshing feeling cannot be obtained, which is not preferable.

The amount of ice in the lower layer is 5 to 50% by weight, preferably 15 to 20% by weight, based on the weight of the lower layer. More ice blocks make it more watery and more prone to blocking. In addition, if the amount of ice is small, the taste of shake ice is impaired. The size of the ice block is 5 mm or less in particle size, preferably 0.1 to 2.5 mm. If the thickness is less than 0.1 mm, the material tends to melt when heated by a microwave oven, and becomes too watery to melt. Also, if it exceeds 5 mm, blocking tends to occur,
Moreover, it is not preferable as a beverage using a straw.

(Effects of the Invention) According to the present invention, taste, preservability, and stability can be maintained, and at the time of eating, it can be quickly thawed to provide shake ice in a short time. In addition, it is not possible to float by microwave heating for a short time, and at the time of coffee, the lower layer including the ice blocks gives a refreshing feeling. In addition, there is no blocking on the whole and can be easily drunk with a straw.

(Examples) Hereinafter, the present invention will be specifically described based on examples.

In the examples, the following raw materials were used. The values are% by weight.

Formulation A Skim condensed milk 5.80 Skim milk powder 7.05 Vegetable fat 3.22 Liquid sugar 7.29 Ginger syrup 6.67 Glucose fructose liquid sugar 2.86 Emulsifier 0.20 Stabilizer 0.30 Water 66.61 Formulation B Skim milk powder 8.39 Vegetable fat 3.23 Powder candy 2.84 Glucose fructose liquid sugar 15.24 Emulsifier 0.20 Stabilizer 0.50 0.40 Water 69.20 Composition C Skim condensed milk 3.48 Skim milk powder 5.27 Vegetable fat 5.95 Liquid sugar 15.31 Ginger syrup 9.18 Glucose fructose liquid sugar 2.86 Emulsifier 0.32 Stabilizer 0.42 Water 57.21 The composition of each composition is as follows.

Example 1 A mixture of Formulation A was freezed so that the overrun became 60%, and 15% of ice crystals of 10 to 15 mesh were added thereto, and the mixture was uniformly mixed. Filled to a height of 15 mm. Further, the mixture of Formula B was frozen in the upper layer so that the overrun became 60%, and the mixture was filled to a filling capacity of 300 cc and cured.

A sample of which temperature was adjusted to -18 ° C, using a commercially available microwave oven (National NE-A500) with an output of 500 W, was subjected to micro-heating for 1 minute with ELEC as an outline of processing, so that shake ice in a good condition was obtained. Obtained.

Example 2 The mixture of Formulation C was frozen so that the overrun became 60%, and 15% of ice crystals of 10 to 15 mesh was added thereto. After uniformly mixing the mixture, the mixture was poured into a cup having a diameter of 65 mm and a capacity of 340 cc. Filled to a length of 20 mm. Further, the mixture of Formula B was frozen in the upper layer so that the overrun became 60%, and the mixture was filled to a filling capacity of 300 cc and cured.

A sample of which temperature was adjusted to -18 ° C, using a commercially available microwave oven (National NE-A500) with an output of 500 W, was subjected to micro-heating for 1 minute with ELEC as an outline of processing, so that shake ice in a good condition was obtained. Obtained.

Example 3 The mixture of Formula B was frozen so that the overrun became 60%, and 15% of ice crystals of 10 to 15 mesh were added thereto, and the mixture was uniformly mixed. Then, the mixture was poured into a cup having a diameter of 65 mm and a capacity of 340 cc. Filled so as to be 30 mm in length. Further, the mixture of Formula B was frozen in the upper layer so that the overrun became 60%, and the mixture was filled to a filling capacity of 300 cc and cured.

A sample of which temperature was adjusted to -18 ° C, using a commercially available microwave oven (National NE-A500) with an output of 500 W, was subjected to micro-heating for 1 minute with ELEC as an outline of processing, so that shake ice in a good condition was obtained. Obtained.

Comparative Example 1 The mixture of Formulation C was freezed so that the overrun became 60%, and 15% ice crystals of 10 to 15 mesh were added to the mixture. After uniform mixing, the mixture was filled into a 650 cc cup having a diameter of 65 mm. It was filled to a volume of 300 cc and cured.

The sample whose temperature was adjusted to -18 ° C was subjected to micro heating for 1 minute and 20 seconds with an electric power of 500W using a commercially available microwave oven (National NE-A500). The dissolution state of the central part was extremely different, and it was in a float state.

Comparative Example 2 The mixture of Formula A was frozen so that the overrun was 60%, 15% of ice crystals of 10 to 15 mesh were added thereto, and the mixture was uniformly mixed. Filled to a length of 60 mm. Further, the mixture of Formula B was frozen in the upper layer so that the overrun became 60%, and the mixture was filled to a filling capacity of 300 cc and cured.

The sample whose temperature was adjusted to -18 ° C was subjected to micro-heating for 1 minute using a commercially available microwave oven (National NE-A500) with an electric power of 500 W using an electric power of 500 W. However, the sample was insoluble in the center of the sample. Layer remained, the straw did not pierce, and it was not favorable in terms of flavor and texture.

Comparative Example 3 The mixture of Formula A was frozen so that the overrun became 60%, 3% of ice crystals of 10 to 15 mesh were added thereto, and the mixture was uniformly mixed. Filled to a height of 15 mm. Further, the mixture of Formula B was frozen in the upper layer so that the overrun became 60%, and the mixture was filled to a filling capacity of 300 cc and cured.

The sample whose temperature was adjusted to -18 ° C was microheated for 1 minute with an electric power of 500W using a commercially available microwave (National NE-A500) as a processing outline. Ice was obtained.

Comparative Example 4 The mixture of Formula A was frozen so that the overrun became 60%, and 70% of 10-15 mesh ice crystals were added thereto. After uniformly mixing the mixture, the mixture was poured into a 340 cc cup having a diameter of 65 mm. Filled to a height of 15 mm. Further, the mixture of Formula B was frozen in the upper layer so that the overrun became 60%, and the mixture was filled to a filling capacity of 300 cc and cured.

The sample whose temperature was adjusted to -18 ° C was subjected to micro heating for 1 minute using an electric power of 500 W and a commercially available microwave (National NE-A500) as a processing outline, but the ice at the bottom adhered. The straw cannot be stuck.
Further, the flavor was flat, which was not preferable.

Comparative Example 5 The mix of Formula A was frozen so that the overrun became 60%, 15% of ice crystals of 8 mesh were added thereto, and the mixture was uniformly mixed. Then, the height of the mixture was changed to a cup having a diameter of 65 mm and a capacity of 340 cc. It was filled to 15 mm. Further, the mixture of Formula B was frozen in the upper layer so that the overrun became 60%, and the mixture was filled to a filling capacity of 300 cc and cured.

The sample whose temperature was adjusted to -18 ° C was subjected to micro heating for 1 minute using an electric power of 500 W and a commercially available microwave (National NE-A500) as a processing outline, but the ice at the bottom adhered. The straw cannot be stuck.
Further, the flavor was flat, which was not preferable.

Claims (5)

(57) [Claims] 1. A shake ice for a microwave oven, wherein a container is filled with an overrun and frozen composition and a mixture of the overrun and frozen composition and a granular ice block in two layers, an upper layer and a lower layer. . 2. The shake ice according to claim 1, wherein the upper layer and the lower layer have the same composition. 3. The shake ice according to claim 1, wherein the compositions of the upper layer and the lower layer have different compositions. 4. The height ratio of the upper layer and the lower layer is 50 to 95: 5 to
The shake ice according to claim 1, which is 50. 5. The shake ice according to claim 1, wherein the lower layer has a mass of ice of 5 to 50% by weight based on the weight of the lower layer and a particle size of 5 mm or less.