JP2869217B2 - Production method of frozen dessert - Google Patents

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 frozen desserts in which the size of ice crystals, particularly relatively large ice crystals, can be arbitrarily controlled.

[0002]

2. Description of the Related Art At present, ice cream marketed in the frozen dessert market is diversified, and in response to the change of consumers' fine taste, manufacturers develop a wide range of products from high-quality ice cream to sherbet and shaved ice. , Manufacturing.

[0003] Among them, ice cream and sherbet are subjected to a freezing step for the purpose of producing fine ice crystals and aerating, that is, preparing a preferable structure during the manufacturing process. The device used for this freezing process is usually a freezer, which generates ice crystals in the mix of ice cream on the inner wall in a cylinder having a jacket using freon or ammonia as a refrigerant, scraping with a blade, stirring,
It discharges while kneading.

However, when ice crystals are generated by such a method, fine ice crystals are formed, and only frozen desserts with a fine texture can be obtained. The ice crystal diameter cannot be adjusted with the supply of refrigerant gas even if the amount of refrigerant gas is adjusted or the size of the blades, the rotational speed, etc. are used to increase the size of the ice crystals. If you try to remove it now, the mix will freeze on the wall of the cylinder, and the dasher load will be too high, making it impossible to operate the freezer.

[0005] In the case of ice creams containing a relatively large amount of milk fat, the mouth melts quickly and a good spoon can be obtained. However, high-quality ice cream that is desired to be melted slowly or jarri jari ice crystals This is undesirable in the case of a sherbet that requires a juicy feeling.

[0006]

DISCLOSURE OF THE INVENTION The present inventors have made intensive studies in view of the above-mentioned problems in the existing method of using a freezer, and as a result, completed the present invention. It is an object of the present invention to provide a method for producing frozen desserts in which the size of ice crystals, especially relatively large ice crystals, can be arbitrarily controlled. Other objects and advantages of the present invention will become apparent from the following description.

[0007]

SUMMARY OF THE INVENTION The object of the present invention is to introduce liquid nitrogen into a mix for frozen dessert with stirring, to freeze a part of the water of the mix, to precipitate ice crystals uniformly in the mix, and to semi-freeze. This is achieved by a method for producing frozen desserts, which comprises filling a container in a semi-frozen state containing ice crystals in a storage container and subsequently freezing the mixture.

In practicing the present invention, a mix for frozen desserts such as ice cream and sherbet is prepared by selecting an appropriate method from known methods. For example, in the case of ice cream, it is prepared by subjecting a raw material obtained by mixing milk, butter, powdered milk, condensed milk, sugar, an emulsifier, a stabilizer, a fragrance, etc., to sterilization, homogenization, cooling, aging and the like. In the case of sherbet, for example, melon, apricot, strawberry,
Fruit juice such as mandarin orange, flavor, water, etc. are appropriately blended and prepared.

When freezing a low BX frozen dessert mix using a normal freezer, the ice portion and the sugar liquid portion are separated in the cylinder, and the ice portion freezes on the cylinder wall surface or the dasher, making freezing impossible. However, in the method of the present invention, low Brix (hereinafter abbreviated as BX) (15 to 15).
Mixes for frozen desserts (20 ° or less) are also applicable.

When the frozen dessert mix prepared as described above is brought into contact with liquid nitrogen under stirring and cooled below the freezing point, the water in the frozen dessert mix freezes and ice crystals are uniformly deposited in the frozen dessert mix. At this time, the amount of liquid nitrogen added,
By changing the addition speed, the stirring speed, the shearing force, etc., the size of the ice crystals can be changed.

FIG. 1 shows an example of an apparatus suitable for the method of the present invention. In the figure, (1)
Is a tank body, (2) is a stirring blade, (3) is a stirrer, and (4) is a liquid nitrogen supply device. FIG. 2 is an explanatory view showing another example of a suitable stirring blade. In order to precipitate ice crystals in the frozen dessert mix using the apparatus of FIG. 1, the frozen dessert mix prepared as described above is poured into the tank body (1), and the liquid nitrogen is stirred while being stirred by the stirring blade (2). The supply device (4) conducts liquid nitrogen through the frozen dessert mix, brings the frozen dessert mix into contact with the liquid nitrogen, and cools it.

At this time, the stirring speed varies greatly depending on the type and amount of the mix, the shape and structure of the stirring blade, the required characteristics of the frozen dessert, etc., and cannot be specified within 50 to 1,0.
A suitable result can be obtained at about 00 rpm. When Liaoning below the above range, large ice blocks or generate tend to mix stirring frozen becomes difficult, whereas when obtaining ultra <br/> the above range, unsuitable as a coarse bubbles are generated cold sweets Do organization, there tends to be a thing of the structure.

The shape of the stirring blade (2) may be the one shown in FIG. 2 instead of the one shown in FIG. 1 (2).

Then, the mix for frozen dessert is brought into a semi-frozen state. In the present invention, the semi-frozen state refers to a state in which 4% or more and 70% or less of the water in the mix is frozen.
Speed and shape of the quantity of liquid nitrogen the stirring blade varies depending on the production volume and the desired state, can not be defined on one the example
For example , a cream or sherbet in a semi-frozen state at approximately -8 ° C to -2 ° C can be obtained by using 20 to 60% of liquid nitrogen (to the mix volume ratio). If the amount of liquid nitrogen is 2
When Ri is not less by 0 percent, it tends to become insufficient freezing, whereas in 60% tend to lack fluidity when considering is exceeded and the post-process (filling, curing).

Further, the size of the ice crystal diameter can be appropriately adjusted by the nitrogen supply speed and the stirring speed. For example, if the supply speed of nitrogen is high or the stirring speed is high, fine ice crystals can be obtained. When the liquid nitrogen is actually dropped, the drop is stopped while ice crystals are formed while observing the state of the mix.

The semi-frozen mix thus obtained is filled in a storage container such as a cup, a molding mold or a cone and frozen.

Hereinafter, the present invention will be described specifically with reference to examples. In the examples, "parts" means parts by weight.

[Example 1] Sugar 10 parts Sugar syrup 10 parts Strawberry pulp 10 parts Stabilizer 0.3 parts Fragrance 0.2 parts Water 69.5 parts
After sterilization at 100 ° C and homogenization at a pressure of 100 kg / cm ² ,
After cooling and adding fragrance, aging was performed to obtain a mix. 1000 l of this mix was poured into the tank shown in FIG. 1 (manufactured by Daito Food Machinery Co., Ltd.). Next, while operating the stirring blade at a rotation speed of 100 rpm, 200 l
Was passed through the mixture for 12 minutes to obtain a semi-frozen sherbet. Next, the semi-frozen sherbet was filled in a cup and frozen for 15 minutes to obtain a strawberry sherbet. This was a juicy one with an overrun of 10%. Also,
It has an unprecedented texture that allows you to experience the sharpness of the ice crystals that were sharp.

[0018]

Example 2 40 parts of milk 20 parts of concentrated milk 20 parts of fresh cream 10 parts of sugar 10 parts of egg yolk 5 parts of fragrance 0.5 part of water 14.5 parts Mixing and dissolving raw materials other than fragrance with the above composition in sequence, 90 ° C.
And homogenized under a pressure of 70 kg / cm ² , cooled, added fragrance and then aged to obtain a mix. 1000 l of this mix were poured into the tank shown in FIG. Next, 300 l of liquid nitrogen was mixed in over 15 minutes while operating the stirring blades at a rotation speed of 450 rpm to obtain a semi-frozen ice cream. Then, the ice cream in a semi-frozen state was filled in a cup, and frozen for 20 minutes to obtain an ice cream. This was a heavy texture with an overrun of 30%. In addition, since it contains coarse ice crystals, it has an unprecedented texture which makes it slow to taste and gives a sense of quality.

[0019]

Comparative Example 1 A continuous freezer (Dasher rotation 35) manufactured by Daito Food Machinery Co., Ltd.
(0 rpm, mix flow rate 200 l / hr), a semi-frozen state was prepared by a conventional method, and a cup was filled, frozen and hardened to obtain a frozen dessert. As a result, the texture was too fine and unsuitable as a strawberry sorbet requiring a juicy feeling.

[0020]

Comparative Example 2 A semi-frozen state of a mix having the same composition as that of Example 2 was prepared by a conventional method using a Krepaco Model KM-140 continuous freezer (dasher rotation: 420 rpm, mix flow rate: 300 l / hr), and a cup was prepared. Filling, freezing,
Hardening was performed to obtain frozen dessert. As a result, it was creamy, but too fine, melted quickly in the mouth, and did not relax, resulting in an unsuitable high-grade vanilla ice cream.

[0021]

The frozen dessert obtained by the method of the present invention is particularly effective for fruity sherbet that requires sharpness and freshness and high-grade ice cream that is slow-melting and requires a heavy texture. Then, it is possible to provide a texture suitable for the product where everything has a similar texture. Further, in the method of the present invention, freezing can be performed by using an aging tank, and it is not necessary to prepare various freezers, so that it is effective for space saving in a production site.

[Brief description of the drawings]

FIG. 1 is an explanatory view showing an example of an apparatus suitable for carrying out the method of the present invention.

FIG. 2 is an explanatory view showing an example of another shape of a stirring blade.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Tank main body 2 Stirrer blade 3 Stirrer 4 Liquid nitrogen supply device

Claims (1)

(57) [Claims] 1. A liquid dessert mix is passed with liquid nitrogen under stirring, and a part of the water content of the mix is frozen to uniformly precipitate ice crystals in the mix to form a semi-frozen state. A method for producing frozen desserts, wherein a semi-frozen mix is filled in a storage container and subsequently frozen.