JP6342359B2 - Frozen beverage and its preparation method - Google Patents

Description

  The present invention relates to food technology, and in particular, to a refrigerated beverage having a texture and flavor similar to ice cream when frozen and edible, and a preparation method thereof.

  Ice cream is mainly made from drinking water, milk, powdered milk, butter, vegetable oils and sugars, and after adding appropriate amounts of food additives, mixing, sterilization, homogenization, aging, freezing, hardening, etc. Is a frozen food with an expanded volume, and is characterized by a delicate texture, mellowness and refreshing feeling.

  However, ice cream must be supplied with a cold chain. A cold chain means that foods that are perishable or soluble are purchased or harvested in the production area, and then processed, stored, transported, distributed, retailed, and purchased at the consumer's purchasing process at a low temperature. It is a special continuous process system that guarantees quality safety, reduced food deterioration, and prevention of contamination.

  Ice cream cold chains are very inconvenient and also inconvenient for consumers because they must be stored at low temperatures during processing, storage, transportation, distribution, retail and consumer purchasing.

  An object of the present invention is to provide a frozen drink that can be processed, stored, transported and sold at room temperature and has a texture and flavor similar to ice cream when frozen and used, and a preparation method thereof.

In order to achieve the above object, the present invention provides a drink that can be frozen. The frozen drink of the present invention is produced by mixing, homogenizing and sterilizing sugar, powdered milk, fats and oils, emulsifier, thickener, organic acid, citrate and water. The emulsifiers are succinic monoglycerides and sucrose esters , and the thickeners are pectin and propylene glycol alginate. The present invention further provides a method for preparing a frozen beverage. The present invention can be processed, stored, transported and sold at room temperature by using a method for preparing a frozen beverage, succinic monoglyceride and sucrose ester as an emulsifier, and pectin and propylene glycol alginate as a thickener. Moreover, when frozen and eaten, the texture and flavor similar to ice cream can be enjoyed.

The frozen drink of the present invention and the preparation method thereof can be processed, stored, transported and sold at room temperature by using succinic monoglyceride and sucrose ester as emulsifiers and pectin and propylene glycol alginate as thickeners. Moreover, when frozen and eaten, the texture and flavor similar to ice cream can be enjoyed. According to experiments, it can be edible if it is frozen at minus 18 ° C. for 3 hours or more and thawed for about 5 minutes, has a texture and flavor like ice cream, and can have a delicate flavor, mellowness and refreshing feeling.

  Embodiments of the present invention will be described below.

The frozen drink of the present invention is produced by mixing, homogenizing and sterilizing sugar, powdered milk, fats and oils, emulsifier, thickener, organic acid, citrate and water. The emulsifiers are succinic monoglycerides and sucrose esters , and the thickeners are pectin and propylene glycol alginate.

  The frozen drink of the present invention is processed, stored, transported and sold at room temperature, and when edible after freezing, the texture and flavor of ice cream, delicate mouthfeel, mellowness and coolness can be felt.

The frozen drink of the present invention is made from sugar, powdered milk, fats and oils, emulsifiers, thickeners, organic acids, citrates and water. The sugar may be white sugar and has a function of providing sweetness. Powdered milk may be whole milk powdered milk, and has the effect | action which provides the flavor of milk. Oils and fats are either or both of butter and hydrogenated coconut oil, have the action of providing fat, and provide a mouthfeel suitable for a refrigerated beverage. Emulsifiers are succinic monoglycerides and sucrose esters .

The range of the mass ratio of succinic monoglyceride and sucrose ester is preferably 1-2: 2-1, more preferably 1: 1. The thickeners are pectin and propylene glycol alginate, but the mass ratio is preferably 1-2: 2-1, more preferably 1: 1.

  Organic acids and citrates act as pH adjusters and provide a certain sourness to a beverage that can be frozen. The organic acid is, for example, an organic acid permitted by food science such as citric acid, lactic acid, tartaric acid, malic acid, but is not limited thereto. The citrate salt may be sodium citrate, potassium citrate and the like.

  Sugar, powdered milk, fats and oils, emulsifier, thickener, organic acid, citrate and water mass ratio range is 320: 180: 30-50: 4-8: 8-12: 5-8: 0.5 ˜2: 900 to 1100 is preferable, and 320: 180: 35 to 45: 5 to 7: 9 to 11: 6 to 7: 1 to 1.5: 920 to 1170 is more desirable.

  When the process of mixing, homogenizing and sterilizing the above raw materials is completed, a refrigerated beverage is obtained. The frozen drink of the present invention is processed, stored, transported and sold at room temperature, and when edible after freezing, the texture and flavor of ice cream, delicate mouthfeel, mellowness and coolness can be felt.

  The present invention further provides a method for preparing a frozen beverage. The method for preparing a frozen beverage includes the following Step A, Step B, Step C and Step D.

  In step A, the oil and fat is liquefied at 60 ° C. or higher to form a liquefied oil and fat.

  In Step B, sugar, powdered milk, liquefied oil / fat, emulsifier and thickener are mixed with water to form a first raw material liquid.

  Step C adds the organic acid and citrate in the process of cooling the first raw material liquid to make a second raw material liquid.

In step D, when the process of degassing , homogenizing, and sterilizing the second raw material liquid is completed, a frozen drink can be obtained.

  In the present invention, first, the above fats and oils are liquefied to obtain liquefied fats and oils. The fat / oil is either or both of butter and hydrogenated coconut oil, and may be liquefied at 60 ° C. or higher or 70 ° C. or higher as long as a liquefied fat / oil is obtained.

The frozen beverage of the present invention is prepared by mixing sugar, powdered milk, fats and oils, emulsifier, thickener, organic acid and citrate with water. The sugar may be white sugar and has a function of providing sweetness. Powdered milk may be whole milk powdered milk, and has the effect | action which provides the flavor of milk. Oils and fats are either or both of butter and hydrogenated coconut oil, have the action of providing fat, and provide a mouthfeel suitable for a refrigerated beverage. Emulsifiers are succinic monoglycerides and sucrose esters .

The range of the mass ratio of succinic monoglyceride and sucrose ester is preferably 1-2: 2-1, more preferably 1: 1. Thickeners are pectin and propylene glycol alginate, but the mass ratio is preferably 1-2: 2-1, more preferably 1: 1.

  In order to mix the raw materials uniformly, first, powdered milk, liquefied oil and fat, emulsifier and thickener are mixed with water to form a first mixed solution. Next, sugar water prepared by dissolving sugar in water is mixed with the first mixed solution to make a first raw material liquid. In the present embodiment, the mass ratio of water, powdered milk, liquefied oil and fat, emulsifier, and thickener in the first raw material liquid is 1 to 5: 1: 3: 1. Depending on the embodiment, the mass ratio of sugar and water in the sugar water is 1: 1 to 3, or 1: 1.

  The first mixed solution and sugar water can be uniformly mixed depending on the stirring conditions. The stirring time is in the range of 5 to 15 minutes. The temperature is 20 ° C or higher, but a range of 60 to 70 ° C is preferable.

  In the process of cooling the first raw material liquid, an organic acid and a citrate are added to make a second raw material liquid. In the present invention, the first raw material liquid is cooled using a plate type cooler. The cooling temperature is 8-12 ° C., and the organic acid and citrate are added during the cooling process.

  In order to mix the raw materials uniformly, the organic acid and citrate may be added during the cooling process, but the temperature of the aqueous solution of the organic acid and citrate is in the range of 8 to 12 ° C. In some embodiments, the weight ratio of organic acid to citrate in the aqueous solution is 1: 8. The organic acid is, for example, an organic acid permitted by food science such as citric acid, lactic acid, tartaric acid, malic acid, but is not limited thereto. The citrate salt may be sodium citrate, potassium citrate and the like.

Step D in which a beverage that can be frozen after completion of the process of degassing , homogenizing, and sterilizing the second raw material liquid includes the following steps D1, D2, D3, and D4.

Step D1 performs deaeration after heating the second raw material liquid to a range of 60 to 70 ° C.

Step D2 homogenizes the second raw material liquid that has been degassed . The homogenization pressure is 20-25 MPa.

  Step D3 performs high-temperature instantaneous sterilization on the homogenized second raw material liquid.

  In step D4, when the second raw material liquid after sterilization is packaged and cooled after hot water shower sterilization, a drink that can be frozen is obtained.

The present invention, the second raw material liquid was heated to a range of 60 to 70 ° C., to degas placed in deaerator. Homogenization is performed after degassing , and the homogenization pressure is 20 to 25 MPa. In another embodiment, the homogenization pressure is 22 MPa.

  The present invention performs ultra high temperature sterilization (UHT) on the homogenized second raw material liquid, the sterilization temperature is in the range of 120-125 ° C., and the sterilization time is 10-20. A range of seconds. In other embodiments, the sterilization temperature is 121 ° C. and the sterilization time is 15 seconds.

  The second raw material liquid after sterilization is packaged. In one embodiment, the second raw material liquid after sterilization is placed in a buffer container and then filled. Filling time should be within 1.5 hours.

  After packaging, sterilization is performed by hot water shower. In an embodiment, the temperature of hot water is in the range of 90 to 95 ° C., and the sterilization time is in the range of 11 to 13 minutes. Moreover, in other embodiment, the temperature of hot water is 92 degreeC, and sterilization time is the range of 11-13 minutes.

  When cooled after hot water shower sterilization, a refrigerated beverage is obtained. In the present invention, cooling water having a temperature of 30 to 37 ° C. is used for a refrigerated beverage that has been sterilized with hot water shower. The cooling time is in the range of 5-7 minutes. In one embodiment, the cooling water temperature is 35 ° C. and the chlorine content is limited to 0.5 ppm to 1 ppm. After cooling, the beverage that can be frozen by a fan is dried.

  In one embodiment, the method further includes the step of making the second raw material liquid and then mixing the coloring material and the fragrance into the second raw material liquid. Better mouthfeel and flavor can be obtained by adding colorants and flavors to a frozen beverage. The amount of the colorant used is in the range of 0.005 to 0.01%, and the amount of the fragrance used is in the range of 0.05 to 1%.

  In the above production process, the mass ratio range of sugar, powdered milk, fats and oils, emulsifier, thickener, organic acid, citrate and water is 320: 180: 35 to 45: 5 to 7: 9 to 11: 6. ~ 7: 1-1.5: 920-1070.

  Since the drink which can be frozen of this invention is liquid at normal temperature, when it eats at normal temperature, it has the texture and flavor which are more sticky than milk drink like a milkshake. Moreover, it may be frozen and edible, and the edible method in that case is as follows.

(1) Freeze the beverage at minus 18 ° C. for 3 hours or more.

  (2) Thaw about 5 minutes before eating.

  The frozen drink of the present invention has an ice cream-like texture and flavor when frozen and edible, and has a delicate texture, mellowness and refreshing feeling.

  Hereinafter, the drink which can be frozen and its preparation method of the present invention are explained based on an example.

Example 1
The raw material is sugar, milk powder, fats and oils, emulsifier, thickener, citric acid and sodium citrate having a mass ratio of 320: 180: 30: 4: 8: 5: 0.5. The fats and oils are butter and hydrogenated coconut oil with a mass ratio of 2: 1. The emulsifier is a succinic monoglyceride and a sucrose ester having a mass ratio of 1: 1. The thickener is pectin and propylene glycol alginate with a mass ratio of 1: 1.

  Oils and fats are liquefied at 70 ° C. to make liquefied oils and fats. Citric acid and sodium citrate are dissolved in water at a mass ratio of 8: 1 with the total mass of citric acid and sodium citrate to water to make an acidic solution. A sugar solution is prepared by mixing white sugar and water at a mass ratio of white sugar and water of 1: 1. Total fat powdered milk, emulsifier, thickener, liquefied fats and oils are dissolved in water at a weight ratio of 1: 3 of the total weight of the whole milk powder, emulsifier, thickener, and liquefied fats and oils. Stir for minutes to make the first raw material liquid.

In the process of cooling the first raw material liquid to a range of 8 to 12 ° C. with a plate type cooler, an acidic liquid is added to make a second raw material liquid. Pouring a second raw material liquid preparation tub, added flavor and color, uniformly mixed, heated to a range of 60 to 70 ° C., to degas placed in deaerator. Next, homogenization is performed under 22 MPa.

  After completion of homogenization, high-temperature instant sterilization is performed at 121 ° C. for 15 seconds. Next, the container is filled in a buffer container, and the bottle mouth is washed with hot water of 80 ° C. or higher. Filling time should be within 1.5 hours. After filling, sterilize for 11 to 13 minutes in a hot water shower at 92 ° C. Next, it cools in the range for 5 to 7 minutes using 35 degreeC water. The chlorine content is limited to 0.5 ppm to 1 ppm. After cooling, it is dried with a fan to produce a drink that can be frozen. A frozen drink is a liquid.

  The above-mentioned frozen drink can be edible by freezing at minus 18 ° C. for 3 hours or more and thawing for about 5 minutes. It has an ice cream-like texture and flavor, and has a delicate texture, mellowness and coolness.

Example 2
Sugar, whole milk powder, oil and fat, emulsifier, thickener, citric acid and sodium citrate having a mass ratio of 160: 180: 30: 4: 8: 5: 0.5 are used as raw materials. The fats and oils are butter and hydrogenated coconut oil with a mass ratio of 3: 1. The emulsifier is a succinic monoglyceride and a sucrose ester having a mass ratio of 1: 1. The thickener is pectin and propylene glycol alginate with a mass ratio of 1: 1.

  Oils and fats are liquefied at 70 ° C. to make liquefied oils and fats. Citric acid and sodium citrate are dissolved in water at a mass ratio of 8: 1 with the total mass of citric acid and sodium citrate to water to make an acidic solution. A sugar solution is prepared by mixing white sugar and water at a mass ratio of white sugar and water of 1: 1. Total fat powdered milk, emulsifier, thickener, liquefied fats and oils are dissolved in water at a weight ratio of 1: 3 of the total weight of the whole milk powder, emulsifier, thickener, and liquefied fats and oils. Stir for minutes to make the first raw material liquid.

In the process of cooling the first raw material liquid to a range of 8 to 12 ° C. with a plate type cooler, an acidic liquid is added to make a second raw material liquid. Pouring a second raw material liquid preparation tub, added flavor and color, uniformly mixed, heated to a range of 60 to 70 ° C., to degas placed in deaerator. Next, homogenization is performed under 22 MPa.

  After completion of homogenization, high-temperature instant sterilization is performed at 121 ° C. for 15 seconds. Next, the container is filled in a buffer container, and the bottle mouth is washed with hot water of 80 ° C. or higher. Filling time should be within 1.5 hours. After filling, sterilize for 11 to 13 minutes in a hot water shower at 92 ° C. Next, it cools in the range for 5 to 7 minutes using 35 degreeC water. The hydrogen content is limited to 0.5 ppm to 1 ppm. After cooling, it is dried with a fan to produce a drink that can be frozen. A frozen drink is a liquid.

  The above-mentioned frozen drink can be edible by freezing at minus 18 ° C. for 3 hours or more and thawing for about 5 minutes. It has an ice cream-like texture and flavor, and has a delicate texture, mellowness and coolness.

Example 3
Starting from sugar, whole milk powder, fats and oils, emulsifiers, thickeners, citric acid, sodium citrate, and pulp or granules with a mass ratio of 320: 180: 30: 4: 8: 5: 0.5: 30 To do. The fats and oils are butter and hydrogenated coconut oil with a mass ratio of 2: 1. The emulsifier is a succinic monoglyceride and a sucrose ester having a mass ratio of 1: 1. The thickener is pectin and propylene glycol alginate with a mass ratio of 1: 1.

  Oils and fats are liquefied at 70 ° C. to make liquefied oils and fats. Citric acid and sodium citrate are dissolved in water at a mass ratio of 8: 1 with the total mass of citric acid and sodium citrate to water to make an acidic solution. A sugar solution is prepared by mixing white sugar and water at a mass ratio of white sugar and water of 1: 1. Total fat powdered milk, emulsifier, thickener, liquefied fats and oils are dissolved in water at a weight ratio of 1: 3 of the total weight of the whole milk powder, emulsifier, thickener, and liquefied fats and oils. Stir for minutes to make the first raw material liquid.

In the process of cooling the first raw material liquid to a range of 8 to 12 ° C. with a plate type cooler, an acidic liquid is added to make a second raw material liquid. Pouring a second raw material liquid preparation tub, added flavor and color, uniformly mixed, heated to a range of 60 to 70 ° C., to degas placed in deaerator. Next, homogenization is performed under 22 MPa.

  After completion of homogenization, high-temperature instant sterilization is performed at 121 ° C. for 15 seconds. Next, it puts into a buffer container, and at the same time, pulp or a grain is added. The bottle mouth is washed with hot water of 80 ° C. or higher. Filling time should be within 1.5 hours. After filling, sterilize for 11 to 13 minutes in a hot water shower at 92 ° C. Next, it cools in the range for 5 to 7 minutes using 35 degreeC water. The chlorine content is limited to 0.5 ppm to 1 ppm. After cooling, it is dried with a fan to produce a drink that can be frozen. A frozen drink is a liquid.

  The above-mentioned frozen drink can be edible by freezing at minus 18 ° C. for 3 hours or more and thawing for about 5 minutes. It has an ice cream-like texture and flavor, and has a delicate texture, mellowness and coolness.

Example 4
The raw material is sugar having a mass ratio of 320: 180: 30: 4: 8: 5: 0.5: 0.1, whole milk powder, oil and fat, emulsifier, thickener, citric acid, sodium citrate and zinc gluconate. To do. The fats and oils are butter and hydrogenated coconut oil with a mass ratio of 2: 1. The emulsifier is a succinic monoglyceride and a sucrose ester having a mass ratio of 1: 1. The thickener is pectin and propylene glycol alginate with a mass ratio of 1: 1.

  Oils and fats are liquefied at 70 ° C. to make liquefied oils and fats. Citric acid and sodium citrate are dissolved in water at a mass ratio of 8: 1 with the total mass of citric acid and sodium citrate to water to make an acidic solution. A sugar solution is prepared by mixing white sugar and water at a mass ratio of white sugar and water of 1: 1. Whole milk powder, emulsifier, zinc gluconate, thickener, mass ratio of liquefied oil and fat to water, and 1: 3 ratio of water to whole milk powder, emulsifier, zinc gluconate, thickener, liquefied oil and fat in water Dissolve, add sugar water and stir for 10 minutes to make the first raw material liquid.

In the process of cooling the first raw material liquid to a range of 8 to 12 ° C. with a plate type cooler, an acidic liquid is added to make a second raw material liquid. Pouring a second raw material liquid preparation tub, added flavor and color, uniformly mixed, heated to a range of 60 to 70 ° C., to degas placed in deaerator. Next, homogenization is performed under 22 MPa.

  After completion of homogenization, high-temperature instant sterilization is performed at 121 ° C. for 15 seconds. Next, the container is filled in a buffer container, and the bottle mouth is washed with hot water of 80 ° C. or higher. Filling time should be within 1.5 hours. After filling, sterilize for 11 to 13 minutes in a hot water shower at 92 ° C. Next, it cools in the range for 5 to 7 minutes using 35 degreeC water. The chlorine content is limited to 0.5 ppm to 1 ppm. After cooling, it is dried with a fan to produce a drink that can be frozen. A frozen drink is a liquid.

  The above-mentioned frozen drink can be edible by freezing at minus 18 ° C. for 3 hours or more and thawing for about 5 minutes. It has an ice cream-like texture and flavor, and has a delicate texture, mellowness and coolness.

Comparative Example 1
A commercially available dairy beverage is frozen at minus 18 ° C. for 3 hours or longer, thawed for about 5 minutes, and does not have a texture and flavor like ice cream, and has a bad taste.

Comparative Example 2
Even if milk on the market is frozen at minus 18 ° C. for 3 hours or more, thawed for about 5 minutes and eaten, it does not have a texture and flavor like ice cream, and is unsatisfactory.

Comparative Example 3
Although the beverage is produced by the method of Example 1, the emulsifier is glyceryl monostearate and diacetyltartaric acid monoglyceride having a mass ratio of 1: 1, and the thickener is carboxymethylcellulose and xanthan gum having a mass ratio of 1: 1. Is a different point. The produced frozen drink shows a large amount of precipitate and oil-off at room temperature.

  Even if the above-mentioned frozen drink is frozen at minus 18 ° C. for 3 hours or more, thawed for about 5 minutes, and edible, it does not have a texture and flavor like ice cream and has a bad taste.

  Although preferred embodiments of the present invention have been disclosed as described above, they are not intended to limit the present invention in any way, and anyone skilled in the art is within the spirit and scope of the present invention. Various changes and modifications can be made. Therefore, the scope of protection of the present invention is based on the contents specified in the claims.

Claims (5)

A method for preparing a frozen drink,
The frozen drink is
Sugar, powdered milk, fats and oils, emulsifier, thickener, organic acid, citrate and water are produced by mixing, homogenizing and sterilizing, and the emulsifier is succinic acid monoglyceride and sucrose ester, The thickener is pectin and propylene glycol alginate,
The mass ratio of the sugar, the powdered milk, the oil and fat, the emulsifier, the thickener, citric acid, sodium citrate and the water is 320: 180: 30 to 50: 4 to 8: 8 to 12: 5 to 8 : 0.5-2: 900-1100,
The mass ratio of the succinic monoglyceride and the sucrose ester is 1-2: 2-1,
The mass ratio of the pectin and the propylene glycol alginate is 1-2: 2-1,
The blending method is
Step A, wherein the oil and fat is liquefied at 60 ° C. or higher to form a liquefied oil and fat
Said sugar, the milk powder, the liquefied fat, step B of the emulsifier and the thickener form a first raw material liquid is mixed with the water,
And step C to produce a second raw material liquid by adding the organic acid and the citrate in the process of cooling the first raw material liquid in the range of 8 to 12 ° C.,
And a step D for obtaining a frozen drink upon completion of deaeration, homogenization and sterilization of the second raw material liquid.   The step B includes the step B1 of mixing the powdered milk, the liquefied oil and fat, the emulsifier and the thickener with the water to form a first mixed solution, and the first mixed solution with the sugar and the water. Step B2 which mixes and makes the 1st ingredient liquid, The preparation method of the drink which can be frozen according to claim 1 characterized by things.   The method for preparing a refrigerated beverage according to claim 1, wherein the temperature of the organic acid and the aqueous citrate solution in Step C is in the range of 8 to 12 ° C.   The step D includes a step D1 of degassing after heating the second raw material liquid to a range of 60 to 70 ° C., and a pressure of 20 to 25 MPa with respect to the degassed second raw material liquid. Step D2 for homogenization, Step D3 for high-temperature instant sterilization of the homogenized second raw material liquid, packaging the second raw material liquid after sterilization, and cooling after hot water shower sterilization Then, step D4 which obtains a drink which can be frozen is included, The preparation method of the drink which can be frozen according to claim 1 characterized by things.   The method for preparing a refrigerated beverage according to claim 4, wherein the temperature of the hot water in the step D4 is in the range of 90 to 95 ° C and the sterilization time is in the range of 11 to 13 minutes.