JP3447548B2 - Manufacturing method of combined frozen dessert - Google Patents

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a combined frozen dessert by combining two kinds of frozen dessert layers. More specifically, two types of frozen dessert layers can be formed into a multilayer without mixing, and the inner layer of the dessert layer has a higher specific gravity than the outer layer, such as jelly, jam, shaved ice, or jelly. Even if it is heated at the time of filling such as, etc., it is possible to produce a combination frozen dessert with a clear border and high commercial value without causing problems such as sinking of the inner layer and mixing of the two layers. The present invention relates to a method for producing a combined frozen dessert. 2. Description of the Related Art Conventionally, when producing a combination of frozen desserts in which a plurality of types of frozen desserts having different colors and flavors are combined, a plurality of paths are provided for a frozen dessert material extrusion nozzle, and different frozen dessert materials are supplied to each path. In addition, a method of simultaneously filling them in a container has been used. However, the combined frozen dessert manufactured by such a method has a problem that it is difficult to combine the frozen dessert material in a sufficiently hardened state, so that the mixture of the frozen dessert material is caused and the appearance of the obtained frozen dessert is significantly reduced. . Also, the combination shape is limited to a certain simple pattern, and it has been difficult to produce a combination frozen dessert with excellent appearance and high commercial value, in which a plurality of frozen dessert layers having different colors are combined in a complicated shape. [0003] As a method of improving the above problem and suppressing the mixing of the combined frozen dessert material, a first frozen dessert material (15)
There is a method in which A) is filled in a container, cooled and hardened, and then the second frozen dessert material (15B) is filled on the first frozen dessert layer (see FIG. 7). However, with such a method, although the problem of mixing of a plurality of frozen dessert layers can be improved, only a combined frozen dessert layered in the depth direction can be produced, and a frozen dessert having a complex combination shape is produced. It is not possible. Further, after filling the first frozen dessert material into a container, the container is partially cured, and then the uncured portion is sucked to form a void in the frozen dessert layer. Methods for filling materials are also known. However, in such a manufacturing method, it is very difficult to control the partial curing of the first frozen dessert material, and the quality of the product is easily affected by fluctuations in the manufacturing environment such as temperature and humidity. In addition, since the second frozen dessert material is filled before the first frozen dessert material is completely cured, mixing of the frozen dessert layers is likely to occur at the boundary portion, and the commercial value has been reduced. In addition, in the case of this method, the control of the manufacturing process and the production conditions becomes complicated, and there is a problem that industrial productivity is remarkably reduced. As a method for solving the above problem, a method as shown in FIG. 6 is known. This means that a cone (14) contained in a conical container (13) is filled with a first frozen dessert material (12A) for forming a lower layer, and is embossed by a molding tool, and then a second layer for forming an upper layer. Frozen dessert material (12B)
It is a method of filling. However, in this method, the first frozen dessert material is pressed with a molding tool before the first frozen dessert material is cured, and then the second frozen dessert material is filled without cooling. Mixing occurs. For this reason, the quality of the product is reduced, and a frozen dessert having a complicated combination shape cannot be suitably manufactured. Further, in this method, as shown in FIG. 6D, jelly, jam, and the like are placed on the first frozen dessert layer (12A) having a relatively small specific gravity, such as ice cream.
When the second frozen dessert material (12B) having a large specific gravity, such as shaved ice, is filled, the second frozen dessert layer having a large specific gravity sinks downward, and it is not possible to form a multilayer in a desired shape, and a suitable combined frozen dessert cannot be obtained. There was a problem. [0007] Among the materials used for frozen desserts, jelly and the like must be heated to 45 to 60 ° C in order to have fluidity when filled in a container. When such a material is used as the second frozen dessert material for forming the inner layer, the second frozen dessert material is combined with the first frozen dessert material that has not been sufficiently cooled and cured, and the heated second frozen dessert material is used. As a result, the first frozen dessert layer is melted, and the two layers are mixed with each other, so that it is not possible to obtain a suitable combined dessert. SUMMARY OF THE INVENTION The object of the present invention is to solve the above-mentioned problems, to continuously and stably fill a plurality of layers into a desired shape, and to make clear the boundaries between the layers of frozen desserts. Even if the frozen dessert has no mixed layers and is combined with a frozen dessert layer having a large density difference, the dessert can be produced without sinking of the inner layer, and the second dessert layer is filled in a heated and fluidized state. It is an object of the present invention to provide a method for producing a combined frozen dessert such that the first frozen dessert layer is not melted and mixed with the second frozen dessert layer even if the frozen dessert material is simple. According to the present invention, after a frozen dessert material serving as an outer layer is filled in a mold, the frozen dessert material serving as the outer layer is pressed.
Process of forming concave parts by pressing with a mold and table of frozen dessert material as outer layer
Combination of steps to harden surfaces using quick freezing means
The inner surface allowed a recess which is cured by rapidly frozen by, the outer layer to the concave portion is a manufacturing method of a combination ice confection filling different types of frozen dessert material. The present invention will be described below in detail. The frozen dessert material used in the present invention is not particularly limited. For example, ice creams such as ice cream and lacto ice, and ordinary frozen dessert materials such as sherbet, shaved ice, jelly, mousse and jam are preferably used. be able to. The method for producing these frozen dessert materials is not particularly limited, and a known production method can be used. In addition, pulp, fruit, baked confectionery, seeds and the like can be appropriately added to these. The combination of two or more kinds of frozen dessert materials used in the present invention may be a combination of the same kinds of the above-mentioned ones having different combinations of flavors or the like, or a combination of two different kinds of frozen dessert materials. [0012] The method of the present invention is characterized in that a second frozen dessert layer serving as an inner layer is filled into a recess formed by rapidly freezing and hardening an inner surface formed in an outer layer of the first frozen dessert material. It is. With this configuration, even if the second frozen dessert material forming the inner layer has a higher specific gravity than the first frozen dessert layer forming the outer layer, the second frozen dessert material does not sink and a combined shaped dessert having a suitable shape is manufactured. can do. Therefore, there is no limitation on the combination. For example, the first frozen dessert material is suitable for a combination of low-density shaved ice, jelly, jam, and the like, such as ice creams or sherbets having a low specific gravity. It is possible to The mold used in the present invention is not particularly limited, and those usually used in the manufacture of frozen desserts are preferably used. For example, edible materials such as paper containers, cup ice containers such as plastic containers, and conical cones can be used. When a bar-type frozen dessert is obtained, a metal mold usually used for the production of frozen dessert may be used. The container is first filled with the first frozen dessert material forming the outer layer of the product. This filling is desirably cooled so that the frozen dessert material has fluidity and has such a hardness that the shape of the concave portion does not easily collapse even when the concave portion is formed in the next step. Subsequently, a concave portion having an inner surface hardened by the quick freezing means is formed in the filled frozen dessert material. The formation of such a concave portion is performed by a combination of a step of forming a concave portion by pressing with a pressing die and a step of curing the surface of the frozen dessert layer using quick freezing means, and after forming the concave portion as shown in FIG. Although a method of forming the concave portion after curing as shown in FIG. 2 may be used, in order to form a concave portion whose inner surface is sufficiently cured, as shown in FIG. A method of curing after forming a concave portion is preferable. In the case where the method shown in FIG. 1 is used, it is desirable to harden as soon as possible after forming the concave portion by the quick freezing means. If the frozen dessert layer is left uncured for too long, the surface of the frozen dessert layer melts and the boundaries of the resulting combined dessert become unclear. Specifically, the time varies depending on the manufacturing environment and the like, but it is desirable that the time during this period be about 2 minutes or less. The concave portion formed by the above method can be appropriately formed in a desired shape depending on the shape of the stamping die. For example, in addition to a round shape, a star shape shown in FIG. good. Even with such a complicated shape, it is possible to form a clear pattern without mixing a plurality of frozen dessert layers. Further, in order to form the concave portion efficiently, it is desirable that the surface temperature of the pressing die at the time of pressing is 60 to 85 ° C. If the surface temperature of the press mold is too low, the press mold and the frozen dessert are in close contact with each other and it is difficult to separate. As a method of maintaining such a temperature on the surface of the press die, a heating means such as an electric heater or hot water circulation is used. Specific examples of the quick freezing method used in the present invention include a method of spraying a rapid cooling fluid with a spray nozzle, a method of dipping a mold with a low-temperature liquid for rapid cooling, and a method of passing through a cooling and hardening tunnel. Is mentioned. Considering cooling efficiency and the like, the method using a spray nozzle is most preferable. Liquid nitrogen, powdered dry ice, or the like is used as the rapid cooling fluid sprayed from the spray nozzle.
Particularly, a method using liquid nitrogen is preferable. In order to sufficiently harden the surface of the first frozen dessert layer, spraying such
It is desirable to perform this for at least seconds. In the case where the second frozen dessert material forming the inner layer is a material such as jelly filled by heating to 45 to 60 ° C., for example, the second dessert material forming the outer layer is not melted in order to prevent melting. It is preferable to cool the frozen dessert material or the inner surface of the concave portion to a surface temperature of about −20 ° C. or less. The thus formed concave portion is filled with the second frozen dessert material forming the inner layer, and then the entire inner layer and outer layer are hardened by cooling, whereby the combined frozen dessert of the present invention is manufactured. These steps can be performed by a commonly used method. Further, in addition to the combination of two kinds of frozen desserts composed of two kinds of frozen dessert materials, the same method is repeated for two kinds of frozen dessert layers alternately laminated or a combination of three or more kinds of frozen dessert layers. Can be manufactured by Next, the present invention will be described with reference to the drawings. FIG. 1 is an explanatory diagram showing an example of the method of the present invention. 1-a is the first frozen dessert material filling step, and 1-b is the first frozen dessert material.
Forming a recess by pressing the frozen dessert material with a press mold, 1-
c is a step of hardening the concave portion using a quick freezing means,
1-d shows the step of filling the second frozen dessert layer, respectively. In the present method, a step of providing a concave portion in the first frozen dessert layer and then cooling the concave portion by rapid cooling means is used. At 1-a in FIG. 1, the first frozen dessert material (3A) is filled in a fluid state. Such filling may be performed according to a usual method for producing frozen dessert. 1-b in FIG. 1 is obtained by pressing the first frozen dessert material filled in the step 1-a with a pressing mold (4) to form a concave portion (11).
Is a step of forming The step 1-c in FIG. 1 is a step of performing a rapid cooling process on the recess formed in the step 1-b to harden the inner surface of the recess of the first frozen dessert layer. The drawing employs a method in which a rapid cooling fluid is blown to the recesses by a blowing nozzle (5) as cooling means. More specifically, it is a method in which a spray nozzle installed following the fluid path is lowered to the vicinity of the concave portion, and a rapid cooling fluid is sprayed from the nozzle. Finally, as shown at 1-d in FIG. 1, the concave portion is filled with the second frozen dessert material (3B), and then the first and second frozen dessert materials are cured, and the two-layer structure is combined. Packaged as frozen dessert and finished product. FIG. 2 also shows an example of the manufacturing method of the present invention. In this method, after the first frozen dessert layer (3A) is hardened by the quick freezing means, a concave portion is formed by the pressing die (4). According to such a method, the present invention can be carried out similarly to the method illustrated in FIG. 1, and a suitably combined frozen dessert can be produced. Hereinafter, the present invention will be described with reference to examples. Example 1 Each raw material was blended at the ratio shown in Table 1 below, and overrun 40
%, A total solid content of 24.4%, to prepare a strawberry sherbet material A. Next, the sherbet material A prepared as described above is filled at −5 ° C. into a polyethylene cup container as shown in FIG. 1A. Next, a concave portion (11) is formed in the frozen dessert as shown in FIG. 1b using a round shape as shown in FIG. The surface temperature of the pressing die used at this time is 70 ° C. One minute after the formation of the concave portion, the nozzle (5) as shown in FIG. 1C is lowered, and liquid nitrogen is sprayed from the nozzle for 5 seconds to harden the inner surface of the concave portion. [Table 1] On the other hand, each raw material is blended in the ratio as shown in Table 2 below, and strawberry jam is prepared by a conventional method. [Table 2] Next, the strawberry jam produced as described above is filled in a concave portion formed in the sherbet layer, and then the whole is cooled and cured to produce a combined frozen dessert. Example 2 A combined frozen dessert is produced in the same manner as in Example 1 except that the recess is formed in a star shape as shown in FIG. COMPARATIVE EXAMPLES 1 AND 2 A combined dessert is produced in the same manner as in Examples 1 and 2, except that the surface of the concave portion is not subjected to rapid freezing after forming the concave portion. The frozen desserts produced in Examples 1 and 2 and Comparative Examples 1 and 2 were cut vertically and horizontally, and the appearance was observed. Table 3 shows the evaluation results. [Table 3] Example 3 Based on the composition shown in Table 4, a jelly solution is prepared according to a conventional method. Separately, a sherbet material having a rapidly frozen concave portion is obtained by exactly the same method as in the first embodiment.
The concave portion is filled with a jelly solution heated to 50 ° C. and then cooled to produce a combined frozen dessert. This combined frozen dessert has an excellent appearance without mixing of the two frozen dessert layers and without the jelly layer forming the inner layer sinking under its own weight. [Table 4] COMPARATIVE EXAMPLE 3 A combined dessert is produced in the same manner as in Example 3, except that the freezing treatment is not performed on the inner surface of the concave portion after forming the concave portion. Been frozen dessert is prepared in this manner, significantly mixes the jelly layer and sorbets layer, Also, combinations of suitable appearance for jelly layer Komu viewed precipitation sherbet layer that forms an outer layer forming the inner layer I cannot get frozen desserts. As described in detail above, according to the method for producing a combined frozen dessert of the present invention, two or more kinds of frozen dessert layers having a desired shape can be laminated, and the boundary of each layer is clarified. Can be. Further, even if the frozen dessert material forming the inner layer has a large specific gravity, it is possible to produce a suitable combined frozen dessert without causing deterioration in appearance due to sinking during production. Furthermore, even if the frozen dessert material forming the inner layer is a frozen dessert material that requires heating at the time of filling, the frozen dessert material forming the outer layer is not mixed by melting.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is an explanatory view showing an example of the manufacturing method of the present invention. FIG. 2 is an explanatory view showing an example of the production method of the present invention. FIG. 3 is a view showing the appearance of a combined frozen dessert manufactured according to Comparative Example 1. FIG. 4 is a view showing the appearance of a combined frozen dessert manufactured according to Examples 1 and 3 of the present invention. FIG. 5 is an explanatory view showing the appearance of a combined frozen dessert manufactured according to Example 2 of the present invention. FIG. 6 is an explanatory view showing an example of a conventional manufacturing method. FIG. 7 is an explanatory view showing an example of a conventional manufacturing method. [Description of Signs] 1A Filling nozzle 1B Filling nozzle 2 Container 3A First frozen dessert layer 3B Second frozen dessert layer 4 Press mold 5 Spray nozzle 6 Fluid path 7 Nozzle opening 8A First frozen dessert layer 8B Second frozen dessert layer 9A 1 frozen dessert layer 9B second frozen dessert layer 10A first frozen dessert layer 10B second frozen dessert layer 11 recess 12A first frozen dessert layer 12B second frozen dessert layer 13 conical container 14 cone 15A first frozen dessert layer 15B second frozen dessert layer

Claims (1)

(57) [Claims] [Claim 1] After filling a frozen dessert material as an outer layer in a mold,
Pressing the frozen dessert material as the outer layer with a press mold to form a concave portion
Process and the surface of the frozen dessert material as the outer layer are hardened using quick freezing means.
A method for producing a combined frozen dessert, comprising forming a concave portion hardened by rapidly freezing the inner surface by a combination of processes for forming a frozen dessert material, wherein the concave portion is filled with a different type of frozen dessert material than the outer layer.