JP3067946B2 - Frozen dessert using deep ocean water - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates are those about the cold confectionery which contains a predetermined amount of clean deep ocean water as a mineral source.

[0002]

2. Description of the Related Art Conventionally, various types of ice confections represented by ice cream have been commercially available. The ice confections include ice milk and lacto ice confections, which are generally called ice creams. These frozen dessert are raw <br/> and to the main component bovine milk kneaded product, this sugar Toka juice,
It is customary to add vitamins, salts, synthetic flavors and the like to freeze and manufacture.

[0003] In the manufacture of the above-mentioned frozen desserts, a salt generally used is a purified salt which does not contain minerals, but recently natural salts which are rich in minerals have been reviewed from the viewpoint of health. Further, at present, consumers are demanding cold desserts having a low sugar content.

[0004]

Such a conventional frozen dessert contains minerals, which are all natural trace elements required by the human body, although the purified salt is added as an essential salt to the human body. However, there is a problem that a satisfactory dessert for health has not always been obtained. For example, it is known that when elements such as zinc, manganese, and copper which are present in a very small amount in the body are deficient or out of balance, a disorder called trace element deficiency is caused.

[0005] Deficiencies of copper and manganese cause infertility, and deficiencies of zinc can lead to delayed growth, impaired taste, impaired sexual function and dermatitis. The deficiency of these trace elements is often caused by an uneven diet and an unreasonable diet, but some food additives prevent the absorption of trace elements, and in recent years various processed foods The increase can also be cited as a major cause.

[0006] In view of the above, the effects of naturally occurring trace elements have been particularly noted recently. In particular, natural salt collected from seawater contains more trace elements than purified salt, so it is an excellent salt to add, but in today's highly polluted sea, surface water in seawater cannot be used for food. Therefore, these natural salts cannot be used in the field of foods such as frozen desserts.

Accordingly, the present invention solves the above-mentioned problems of conventional frozen desserts and obtains healthy frozen desserts containing a large amount of natural trace elements (minerals) and using clean deep sea water. The purpose is to do so.

[0008]

According to the present invention, in order to achieve the above object, 1 to 20% by weight of deep ocean water, which is clean seawater taken from deep sea at least 200 meters below sea level, is distributed.
Mixed with drinking water at the same ratio and use the resulting liquid as a raw material for frozen desserts.
The present invention provides a frozen dessert using deep ocean water, which is used as a dessert.

[0009] Also, 1 to 20 weight of deep ocean water, which is clean seawater taken from deep sea more than 200 meters below sea level, is used.
% , Mixed with drinking water , sugar, fruit juice, vitamin
A cold dessert using deep ocean water characterized by obtaining a frozen dessert containing a trace amount of minerals by adding, heating, cooling, freezing and hardening treatment after adding and mixing auxiliary materials such as I do.

[0010]

According to the cold confectionery by using such a deep-sea water [action], are effectively utilized trace elements contained well-balanced in deep sea water, all trace elements are human body resulting frozen dessert requires and It contains natural salts and provides a frozen dessert that is fully satisfactory as a health food. In addition, in the frozen dessert, sugar raw materials such as honey sugar, fruit raw materials such as yuzu and ponkan, vitamins
By adding auxiliary materials such as whole eggs, a frozen dessert having an appropriate saltiness, sweetness and fruit juice flavor can be obtained.

[0011]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment of a frozen dessert using deep sea water according to the present invention will be described below. That is, the present invention relates to
Mix deep sea water, which is clean seawater taken from deep seas of meters or more, with drinking water at a blending ratio of 1 to 20% by weight.
The obtained liquid is used as a raw material for frozen desserts.
Typically, the deep sea water is drunk at a blending ratio of 1 to 20% by weight.
Water, and add auxiliary ingredients such as carbohydrates, juice, and vitamins.
After heating and cooling, freezing and hardening
The cold treatment containing trace minerals
It is characterized by having obtained a confection .

The ordinary drinking water refers to drinking water that conforms to the water quality standard according to the Water Supply Law. In this embodiment, the drinking water that is filtered through a strainer is used. Similarly, deep sea water prepared by filtration with a strainer is prepared and put in a mixing tank together with the above drinking water in accordance with a preset mixing ratio. For details, sugars, fruit juice, vitamin C, etc. will be described later. The mixture is stirred and mixed with the auxiliary raw material of the above to obtain a raw material.

The above-mentioned deep-sea water is clean seawater taken from a deep sea 200 meters or more below the sea level, and the deep-sea water and the drinking water are mixed in accordance with the mixing ratio determined according to the type of the product. To produce a mixed solution. FIG. 1 is a chart illustrating a process example of a method for manufacturing a frozen dessert to which the present embodiment is applied. First, in step 1, drinking water that meets a normal water quality standard is prepared, and in step 2, filtration is performed by a strainer. At the same time, deep sea water is prepared in step 3 and filtration by a strainer is similarly performed in step 4.

Next, in step 5, the drinking water and the deep sea water are blended in a predetermined blending ratio which is set in advance, placed in a blending tank, and sufficiently stirred and mixed .
Raw materials . This liquid raw material is heated at a predetermined temperature in step 6;
For example, the mixture is heated to about 70 ° C., and in step 7 a saccharide raw material such as honey or liquid sugar is added. In step 8, raw material juice such as yuzu, ponkan or bayberry is added. was added auxiliary materials such as eggs or egg white, perform sterilization and degassing for 30 minutes at about 80 ° C. was stirred again at step 10, Ru homogenized liquids and to <br/>.

[0015] Then the homogenized at step 11 have been liquids
It was cooled to about minus 2 ° C. ~ minus 5 at step 12
The frozen dessert material is formed by freezing at 0 ° C., which is filled into a clean container using a filling device at step 13 and then subjected to a curing treatment (rapid freezing) at −35 ° C. at step 14. Get frozen dessert.

Further, in step 15, individual packaging for each frozen dessert is performed, and in step 16, a metal detector is used to inspect the presence or absence of foreign matter and the appearance of the product. The product obtained in this manner is packed in a cardboard box or the like in step 17, and is carried in a freezer kept at -30 ° C in step 18 to be stored for shipment.

In the above manufacturing process, deep seawater
May be separately filtered before mixing with drinking water at a blending ratio of 1 to 20% by weight, and the mixture may be similarly filtered with a strainer. In addition, the above-mentioned manufacturing process is changed depending on the kind and properties of the fruit juice to be added, the ratio of addition, the kind of the auxiliary material, the required quality standard of the product or the difference in the container, and the like. A step of adding a raw material may be added. Further, even in the same step, the operation method and conditions may be different.

The mixing ratio of potable water and deep ocean water varies depending on the type of product, but usually 1 to 1 deep ocean water is used.
It is preferable to mix them so as to contain 20% by weight.
Table 1 discloses five formulation examples deemed to be suitable.

[0019]

[Table 1]

Formulation Example 1 in Table 1 is a yuzu sorbet frozen dessert, and Formulation Example 2 is an example of a Ponkan sherbet frozen dessert. In addition, Formulation Example 3 is a frozen dessert in which 14.39% of an auxiliary material is added to the egg and the whole fat. Formulation Example 4 is 2 with egg and whole fat
It is a frozen dessert to which 2% of auxiliary materials are added.
This is a frozen dessert containing 4% berry juice. In any of the formulation examples, the blending ratio of deep sea water was 5% by weight, and the resulting frozen desserts each had a unique taste in which the flavor of the juice was matched in addition to moderate salty and sweet tastes. The feature is that the mouth is also refreshing.

The specific mixing ratio of the frozen dessert according to this embodiment is 1% to 20% of the deep sea water, 0% to 50% of the raw fruit juice, 6% to 26% of the saccharide raw material, and 6% to 26% of the auxiliary raw material in weight%. 0-4
It is appropriate to use 4%, with the balance being drinking water.

The deep sea water employed in this embodiment will be described below. In other words, this deep ocean water is seawater in an environment where there is no wind wave or convection and mixing caused by changes in surface temperature that are normally found on the surface of the ocean, and various oils, chemicals, pesticides, etc. used on the ground. It is not affected by marine pollution caused by harmful substances. In addition, it has the characteristic that dissolved organic matter in seawater is very small and that it is extremely clean from a microbial point of view. Water temperature is as low as 10 ° C. or less annually, and contains many natural elements required by the human body. This deep ocean water is currently being used practically at only three locations around the world: offshore of Norway, offshore of Hawaii, and offshore of Cape Muroto in Kochi Prefecture.
The deep sea water used in this example was taken from a point at a depth of 320 meters off Cape Muroto.

The 320m deep water layer off Cape Muroto has a water temperature of 9 ° C, a salinity of 3.43%, and a DO (dissolved oxygen) of 4.4 pp.
It has been confirmed that the environment is relatively stable at around m. Among the three forms of nitrogen contained in the deep water sampled, ammonia nitrogen and nitrite nitrogen were negligible, and had little effect on living organisms. As the water depth increases, the concentration increases, and 95% or more of the inorganic dissolved nitrogen in water at a depth of 200 meters or less is nitrate nitrogen at 24 μM. In addition, 1.7 μM of phosphoric acid phosphorus and 41 μM of silicate silicon are dissolved, and each has a nutrient concentration of 5 to 10 times or more that of the surface layer.

As a method of using such deep ocean water, deep ocean water is used for sightseeing purposes such as hot springs and pools, and industrial use such as air conditioning and temperature difference power generation by focusing on low temperatures, and furthermore, Attempts have been made to use fish, seaweed, coral, and plankton for fisheries. Furthermore, it has recently been found that it is also good for treating atopic dermatitis.

The natural elements essential for the growth of living organisms contained in deep sea water are Fe (iron), I (iodine), and Cu.
(Copper), Mn (manganese), Zn (zinc), Co (cobalt), Mo (molybdenum), Se (selenium), Cr
(Chromium), Sn (tin), V (vanadium), F (fluorine), Si (silicon), Ni (nickel) and As (arsenic), all of which are well-balanced in deep ocean water. The major feature is that it is included. Therefore, it can be said that deep sea water has great potential for the growth and growth of marine life. Such potential has been demonstrated in recent years as a result of being used in aquaculture experiments on sea bream, kelp, deep-sea coral, and the like, and has achieved great results. In particular, it has been reported that the deep ocean water off the coast of Norway is called fjord deep water and is suitable for salmon farming.

The viable bacterial count in deep ocean water is one order of magnitude or less than that in surface water, and contains almost no pathogenic organisms. There is no fear at all, and there is a great feature that the safety when used in beverages is extremely high. The present invention provides a frozen dessert having such characteristics that the natural element contained in such deep ocean water is adopted as a raw material for the dessert to promote the growth of a living body, which cannot be realized by a conventional simple dessert. The main point is that.

Next, Table 2 shows the results of measuring the water quality of the deep ocean water taken off Cape Muroto and ordinary surface water.

[0028]

[Table 2]

As can be seen from Table 2, deep ocean water has a lower temperature than ordinary surface water and has a lower DO (dissolved oxygen), but has lower nitrate nitrogen (NO ₃ -N) and phosphate phosphorus (PO). _Four
-P) and the content of various nutrients such as silicate silicon (SiO ₂ -Si) are increasing, and the number of viable bacteria is conversely reduced by one digit or more.

[0030]

As described in detail above, the frozen dessert according to the present invention can effectively utilize the trace elements contained in the deep ocean water in a well-balanced manner, and can be used for various conventional frozen desserts such as ice cream. Can provide a healthy frozen dessert containing all the trace elements and natural salts required for the growth of the human body. Furthermore, by adding saccharide raw materials, fruit juice raw materials, vitamins, whole eggs, and other auxiliary raw materials to the raw materials, it is possible to obtain frozen desserts having appropriate saltiness, sweetness and fruit juice flavor.

In particular, infertility, delayed growth, taste disturbance, impaired sexual function, and dermatitis symptoms, which are likely to occur due to deficiency or imbalance of elements such as zinc, manganese, and copper which are present in minute amounts in the body. And the like to prevent the occurrence of disorders called various trace element deficiencies.

Therefore, according to the present invention, a frozen dessert having a taste comparable to that of various types of frozen desserts such as conventional ice creams, and containing trace elements and minerals and sufficiently satisfying as a well-balanced health food product. Can be provided, and the effect of increasing the commercial value of a product is exhibited.

[Brief description of the drawings]

FIG. 1 is a chart illustrating a process example of a method for producing a frozen dessert using deep ocean water to which the present invention is applied.

Continuation of the front page (56) References JP-A-5-219921 (JP, A) JP-A-4-299965 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23G 9 / 00-9/30 A23L 2/00-2/40

Claims (2)

(57) [Claims] 1. The method according to claim 1, wherein 1 % to 20% by weight of deep sea water, which is clean seawater taken from deep sea at least 200 meters below sea level .
Mix it in drinking water at the mixing ratio, and use the resulting liquid
Ice confection using deep sea water, characterized in that it uses as a fee. 2. The method according to claim 1, wherein the deep sea water, which is clean sea water taken from deep sea at least 200 meters below sea level, is contained in an amount of 1 to 20% by weight.
Mix in drinking water at the mixing ratio , sugar, fruit juice, vitamins, etc.
A cold dessert using deep sea water, characterized in that a cold dessert containing a trace amount of minerals was obtained by adding, mixing and stirring the following sub-materials, heating, cooling, freezing and hardening treatments .