JP7496110B2 - Ice and method for producing ice - Google Patents

Ice and method for producing ice Download PDF

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JP7496110B2
JP7496110B2 JP2019225180A JP2019225180A JP7496110B2 JP 7496110 B2 JP7496110 B2 JP 7496110B2 JP 2019225180 A JP2019225180 A JP 2019225180A JP 2019225180 A JP2019225180 A JP 2019225180A JP 7496110 B2 JP7496110 B2 JP 7496110B2
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ice
fruit juice
fruit
juice
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JP2021093914A (en
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剛史 豊田
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Fulllife
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25C—PRODUCING, WORKING OR HANDLING ICE
    • F25C1/00—Producing ice

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Physics & Mathematics (AREA)
  • General Engineering & Computer Science (AREA)
  • Thermal Sciences (AREA)
  • Mechanical Engineering (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)

Description

特許法第３０条第２項適用 ２０１９年１２月９日に大日本印刷株式会社のウェブサイトｈｔｔｐｓ：／／ｗｗｗ．ｄｎｐ．ｃｏ．ｊｐ／ｎｅｗｓ／ｄｅｔａｉｌ／１１９３３４８＿１５８７．ｈｔｍｌでアイスボールに関する情報を公開した事実Application of Article 30, paragraph 2 of the Patent Act The fact that information regarding ice balls was published on the website of Dai Nippon Printing Co., Ltd. on December 9, 2019 at https://www.dnp.co.jp/news/detail/1193348_1587.html

特許法第３０条第２項適用 ２０１９年１２月８日に日本経済新聞においてアイスボールに関する記事を公開した事実Application of Article 30, Paragraph 2 of the Patent Act The fact that an article about ice balls was published in the Nihon Keizai Shimbun on December 8, 2019

特許法第３０条第２項適用 ２０１９年１２月１０日に酒類飲料日報及びそのウェブ版でアイスボールに関する情報を公開した事実Application of Article 30, Paragraph 2 of the Patent Act The fact that information about ice balls was published in the Sake and Drink Daily News and its web version on December 10, 2019

特許法第３０条第２項適用 ２０１９年８月１日に大日本印刷株式会社およびアサヒビール株式会社にアイスボールの試作品を配付した事実Application of Article 30, Paragraph 2 of the Patent Act The fact that prototypes of ice balls were distributed to Dai Nippon Printing Co., Ltd. and Asahi Breweries, Ltd. on August 1, 2019

特許法第３０条第２項適用 ２０１９年１２月９日にアイティメディア株式会社のウェブサイトｈｔｔｐｓ：／／ｗｗｗ．ｉｔｍｅｄｉａ．ｃｏ．ｊｐ／ｂｕｓｉｎｅｓｓ／ａｒｔｉｃｌｅｓ／１９１２／０９／ｎｅｗｓ０８９．ｈｔｍｌでアイスボールに関する情報を公開した事実Application of Article 30, Paragraph 2 of the Patent Act The fact that information regarding ice balls was published on the ITmedia Inc. website https://www.itmedia.co.jp/business/articles/1912/09/news089.html on December 9, 2019

本発明は、氷、及び氷の製造方法に関する。 The present invention relates to ice and a method for producing ice.

例えば、特許文献１には、構成脂肪酸としてラウリン酸を３～５０質量％含み、２０℃のＳＦＣが２０以下であり、且つ３０℃のＳＦＣが１．０以下である、冷凍菓子用油脂組成物が開示されている。 For example, Patent Document 1 discloses an oil and fat composition for frozen confectionery that contains 3 to 50% by mass of lauric acid as a constituent fatty acid, has an SFC of 20 or less at 20°C, and an SFC of 1.0 or less at 30°C.

また、特許文献２には、冷菓ミックスを第１フリーザーから吐出して具材と混合し、得られた具材入り冷菓を第２フリーザーで－８～－１５℃に急速凍結して吐出することを特徴とする、具材入り冷菓の製造方法が開示されている。 Patent Document 2 also discloses a method for producing frozen desserts with ingredients, which is characterized by discharging a frozen dessert mix from a first freezer and mixing it with ingredients, and then quickly freezing the resulting frozen dessert with ingredients at -8 to -15°C in a second freezer and discharging it.

特開２０１８－１３４０５３Patent Publication 2018-134053 特開２０１６－１２３２９８Patent Publication 2016-123298

より保形成に優れた果実由来の氷を提供することを目的とする。 The aim is to provide fruit-derived ice with better ice retention.

本発明に係る氷は、果実のピューレまたは果汁と、イチゴの濃縮果汁とを含む。 The ice according to the present invention contains fruit puree or juice and strawberry juice concentrate.

好適には、前記濃縮果汁は、前記果実のピューレまたは果汁に対し、質量比で０．５％以上かつ１％未満である。 Preferably, the concentrated juice is at least 0.5% and less than 1% by mass of the fruit puree or juice.

本発明に係る氷の製造方法は、１．５気圧以上３．０気圧以下の高圧下で、イチゴを１５０℃以上２５０℃以下に加熱して、濃縮果汁を抽出する抽出ステップと、前記抽出ステップにおいて抽出した濃縮果汁と、果実のピューレまたは果汁とを混合する混合ステップと、前記混合ステップにおいて混合された混合物を凍らせて成形する成形ステップとを有する。 The method for producing ice according to the present invention includes an extraction step in which strawberries are heated to 150°C or higher and 250°C or lower under high pressure of 1.5 atm or higher and 3.0 atm or lower to extract concentrated fruit juice, a mixing step in which the concentrated fruit juice extracted in the extraction step is mixed with fruit puree or fruit juice, and a molding step in which the mixture mixed in the mixing step is frozen and molded.

好適には、前記混合ステップにおいて、前記濃縮果汁は、前記果実のピューレまたは果汁に対し、質量比で０．５％以上かつ１％未満となるように混合される。 Preferably, in the mixing step, the concentrated fruit juice is mixed with the fruit puree or juice in a mass ratio of 0.5% or more and less than 1%.

好適には、前記濃縮果汁は、１．９気圧以上２．２気圧以下の高圧下で、イチゴを１９０℃以上２１０℃以下で煮詰めた後に不要成分を除去されたものである。 Preferably, the concentrated juice is obtained by boiling strawberries at 190°C to 210°C under high pressure of 1.9 atm to 2.2 atm, and then removing unnecessary components.

本発明の氷は、従来品に比し、高い保形性を有する。 The ice of the present invention has better shape retention than conventional ice.

（ａ）は、レモンを使用したアイスボール１の写真であり、（ｂ）は、氷菓子としたアイスボール１の写真であり、（ｃ）は、氷としてのアイスボール１の写真である。(a) is a photograph of an ice ball 1 made with lemon, (b) is a photograph of the ice ball 1 as a frozen dessert, and (c) is a photograph of the ice ball 1 as ice. アイスボール１の製造方法を説明するフローチャートである。1 is a flowchart illustrating a manufacturing method of an ice ball 1. コップに入れた水に、アイスボール１と果汁氷とを入れた場合の、経過時間に伴う温度と状態の変化とを表した写真である。This is a photograph showing the change in temperature and state over time when an ice ball 1 and fruit juice ice are placed in a glass of water. コップに入れた水に、アイスボール１と果汁氷とを入れた場合の、経過時間に伴う温度と状態の変化とを表した表である。This is a table showing the change in temperature and state over time when an ice ball 1 and fruit juice ice are placed in a glass of water. アイスボール１と果汁氷との水温の変化を表すグラフである。1 is a graph showing the change in water temperature of ice ball 1 and fruit juice ice.

以下、本発明の実施形態を、図面を参照して説明する。
図１は、レモンを使用したアイスボール１を例示する写真である。
アイスボール１は、果実のピューレ１０a、または果汁１０ｂと、濃縮果汁１２とを含む氷である。果実のピューレ１０aは、果物を生のまま、あるいは加熱し、すり潰した後、裏ごし器を通過させたものである。果汁１０ｂは、果物を搾った汁である。果実のピューレ１０a、または果汁１０ｂに適した果実は、例えば、パイン、ピーチ、マンゴー、トマト、レモン、キウイ、メロン、ぶどう、かぼす、ゆず等ある。また、果実のピューレ１０ａ、または果汁１０ｂは、２種類以上の果実を組み合わせたものでもよい。 Hereinafter, an embodiment of the present invention will be described with reference to the drawings.
FIG. 1 is a photograph illustrating an ice ball 1 made using lemon.
The ice ball 1 is ice containing a fruit puree 10a or fruit juice 10b and a concentrated fruit juice 12. The fruit puree 10a is made by passing raw fruit or fruit that has been heated and mashed through a sieve. The fruit juice 10b is juice squeezed from fruit. Fruits suitable for the fruit puree 10a or fruit juice 10b include, for example, pineapple, peach, mango, tomato, lemon, kiwi, melon, grape, kabosu, yuzu, etc. The fruit puree 10a or fruit juice 10b may also be a combination of two or more kinds of fruit.

濃縮果汁１２は、イチゴから抽出された濃縮果汁である。具体的には、濃縮果汁１２は、果実の水分を除去して固形分４０％以上としたものである。果実の水分を除去するとは、果実、果汁、又は果実を破砕等したものから水分を除去することをいう。濃縮果汁１２は、ペクチン、クエン酸、オリゴ糖、及びイチゴポリフェノールを含む。濃縮果汁１２は、１．５気圧以上３．０気圧以下の高圧下で、イチゴを１５０℃以上２５０℃以下に加熱して、濃縮果汁を抽出することにより得られる。より具体的には、濃縮果汁１２は、１．９気圧以上２．２気圧以下の高圧下で、イチゴを１９０℃以上２１０℃以下で煮詰めた後に不溶成分を除去されたものである。不溶成分を除去する前にイチゴを煮詰めることにより、イチゴの不溶成分に含まれるポリフェノールが果汁中に溶け出し、濃縮果汁に含まれるポリフェノールの量を増やすことができる。 The concentrated fruit juice 12 is a concentrated fruit juice extracted from strawberries. Specifically, the concentrated fruit juice 12 is obtained by removing moisture from the fruit to a solid content of 40% or more. Removing moisture from the fruit means removing moisture from the fruit, the fruit juice, or crushed or the like of the fruit. The concentrated fruit juice 12 contains pectin, citric acid, oligosaccharides, and strawberry polyphenols. The concentrated fruit juice 12 is obtained by heating strawberries to 150°C or more and 250°C or less under a high pressure of 1.5 atm to 3.0 atm to extract the concentrated fruit juice. More specifically, the concentrated fruit juice 12 is obtained by boiling strawberries at 190°C or more and 210°C or less under a high pressure of 1.9 atm to 2.2 atm and then removing the insoluble components. By boiling the strawberries before removing the insoluble components, the polyphenols contained in the insoluble components of the strawberries dissolve into the fruit juice, and the amount of polyphenols contained in the concentrated fruit juice can be increased.

図１の（ａ）は、果実のピューレ１０ａ、または果汁１０ｂに、レモンを使用したアイスボール１の一例を示した写真である。本例において、アイスボール１は、球形であるが、これに限定されず、直方体、立方体等のキューブ型でもよい。アイスボール１は、本発明に係る氷の一例である。
また、アイスボール１は、直径２ｃｍ～４ｃｍであるが、これに限定されず、用途に応じて、大きさを、適宜変更可能である。
アイスボール１は、図１（ｂ）のように、氷菓子（アイス）として使用してもよいし、図１（ｃ）のように、保冷用の氷として飲み物に入れて使用してもよい。 1A is a photograph showing an example of an ice ball 1 using lemon for fruit puree 10a or fruit juice 10b. In this example, the ice ball 1 is spherical, but is not limited thereto and may be a cube such as a rectangular parallelepiped or a cube. The ice ball 1 is an example of ice according to the present invention.
Furthermore, the ice ball 1 has a diameter of 2 cm to 4 cm, but is not limited to this, and the size can be changed appropriately depending on the application.
The ice ball 1 may be used as an ice confection (ice) as shown in FIG. 1(b), or may be used as ice to keep drinks cool by putting it in the drink as shown in FIG. 1(c).

濃縮果汁１２に適したイチゴは、例えば、トチオトメ、ダナー、アイベリー、あまおう、ももいちご、あきひめ、さがほのか、あすかルビー、豊の香、宝交早生、福羽、女峰、久留米４９号、栃の峰、好ましくはトチオトメが挙げられ、イチゴの部分としては、例えば果実、葉、茎、根、好ましくは果実が挙げられる。
イチゴポリフェノールには、抗酸化機能（アンチエイジング）、抗肥満機能（ダイエット）、美白効果（メラニン抑制）、抗炎症機能、及び抗アレルギー機能が認められているため、アイスボール１を食べることで、濃縮果汁１２に含まれるイチゴポリフェノールの効能が期待できる。 Examples of strawberries suitable for the concentrated fruit juice 12 include Tochiotome, Danner, Iberry, Amaou, Momoichigo, Akihime, Sagahonoka, Asuka Ruby, Toyonoka, Takarakou Wase, Fukuba, Onnaho, Kurume 49, and Tochinomine, preferably Tochiotome, and examples of strawberry parts include fruit, leaves, stems, and roots, preferably fruit.
Strawberry polyphenols are recognized to have antioxidant (anti-aging), anti-obesity (diet) effects, whitening effects (melanin suppression), anti-inflammatory and anti-allergic effects, so by eating the ice ball 1, the efficacy of the strawberry polyphenols contained in the concentrated fruit juice 12 can be expected.

図２は、アイスボール１の製造方法を説明するフローチャートである。
図２に例示するように、ステップ１００（Ｓ１００）において、高温高圧でイチゴから濃縮果汁を抽出する。具体的には、１．９気圧以上２．２気圧以下の高圧下で、イチゴを１９０℃以上２１０℃以下で煮詰めた後に不溶成分を除去し、濃縮果汁１２を抽出する。
ステップ１０５（Ｓ１０５）において、Ｓ１００で抽出した濃縮果汁１２を、レモンの搾汁の質量に対して、０．５％の質量で、レモンの搾汁（果汁１０ｂ）に添加する。
ステップ１１０（Ｓ１１０）において、Ｓ１０５において、添加された濃縮果汁１２とレモンの搾汁（果汁１０ｂ）とを混合する。
ステップ１１５（Ｓ１１５）において、Ｓ１１０において混合された濃縮果汁１２とレモンの果汁１０ｂとの混合物を型に流し込み、－１８°以下で冷凍する。固まった混合物を型から外してアイスボール１が製造される。 FIG. 2 is a flow chart illustrating a method for manufacturing the ice ball 1.
2, in step 100 (S100), concentrated juice is extracted from strawberries at high temperature and high pressure. Specifically, strawberries are boiled at 190° C. to 210° C. under high pressure of 1.9 atm to 2.2 atm, and then insoluble components are removed to extract concentrated juice 12.
In step 105 (S105), the concentrated fruit juice 12 extracted in S100 is added to the lemon juice (fruit juice 10b) in an amount of 0.5% by mass relative to the mass of the lemon juice.
In step 110 (S110), the concentrated fruit juice 12 added in S105 is mixed with the lemon juice (fruit juice 10b).
In step 115 (S115), the mixture of concentrated fruit juice 12 and lemon juice 10b mixed in S110 is poured into a mold and frozen at or below −18° C. The solidified mixture is removed from the mold to produce an ice ball 1.

図３は、コップに入れた水に、アイスボール１と果汁氷とを入れ、経過時間に伴う温度と状態の変化とを表した写真であり、図４は、アイスボール１と果汁氷とを入れ、経過時間に伴う温度と状態の変化とを表した表である。
図３に例示するように、コップに常温の水を入れ、さらにアイスボール１を２個入れたものと、コップに常温の水を入れ、アイスボール１と同じ大きさの果汁氷を２個入れたものを用意し、時間の経過における温度変化と状態変化とを観察した。ここで、果汁氷は、濃縮果汁１２を含まず、アイスボール１と同様の果汁のみを凍らせたものである。 FIG. 3 is a photograph showing the change in temperature and state over time when an ice ball 1 and fruit juice ice are placed in a glass of water, and FIG. 4 is a table showing the change in temperature and state over time when an ice ball 1 and fruit juice ice are placed in the glass.
3, a glass filled with room temperature water and two ice balls 1 were added, and a glass filled with room temperature water and two pieces of fruit juice ice of the same size as the ice balls 1 were added, and the temperature and state changes over time were observed. Here, the fruit juice ice did not contain concentrated fruit juice 12, and was made by freezing only fruit juice similar to that of the ice balls 1.

図４に例示するように、アイスボール１は、４分後に沈み始め、９分後に輪郭がはっきりしなくなる。アイスボール１は、１５分後以降形状を保てなくなるが、固まりとして水中に存在し、水と混ざり合うことはなく、水が濁ることはなかった。
アイスボール１に対して果汁氷は、２分後には水が濁り始め、４分後には形状がはっきりしなくなった。果汁氷は、７分後には溶けて形状が無くなると共に、水と混ざり、水が果汁氷の色味を帯びた。すなわち、アイスボール１は、水中で濃縮果汁１２を含まない果汁氷と比べて、より長く形状を保持することができる。 As shown in Fig. 4, the ice ball 1 starts to sink after 4 minutes, and its outline becomes unclear after 9 minutes. The ice ball 1 no longer retains its shape after 15 minutes, but remains in the water as a lump and does not mix with the water, so the water does not become cloudy.
In contrast to ice ball 1, the fruit juice ice began to turn cloudy in the water after 2 minutes, and lost its shape after 4 minutes. The fruit juice ice melted and lost its shape after 7 minutes, and mixed with the water, causing the water to take on the color of the fruit juice ice. In other words, ice ball 1 can maintain its shape longer in water than fruit juice ice that does not contain concentrated fruit juice 12.

図５は、アイスボール１と果汁氷との水温の変化を表すグラフである。
常温の水に果汁氷を入れた場合と、常温の水にアイスボール１を入れた場合との時間の経過における水温の変化を観察した。ここで、果汁氷は、濃縮果汁１２を含まず、アイスボール１と同様の果汁のみを凍らせたものである。
図５に例示するように、アイスボール１は、９分間で水温が９℃まで下がり、その後、経過時間２５分まで、水温は略一定である。アイスボール１に対して果汁は、６分間で水温１０℃まで下がり、その後、経過時間２５分まで徐々に水温が上昇している。すなわち、アイスボール１は、果汁氷に比べて、水温をより長い時間低温に保つことができる。これは、アイスボール１が、濃縮果汁１２を含まない果汁氷と比べ、長い時間解けきらずに形状を保っているためである。 FIG. 5 is a graph showing the change in water temperature of the ice ball 1 and the fruit juice ice.
The change in water temperature over time was observed when fruit juice ice was placed in water at room temperature and when the ice ball 1 was placed in water at room temperature. The fruit juice ice does not contain concentrated fruit juice 12, but is made by freezing only the same fruit juice as the ice ball 1.
5, the water temperature of the ice ball 1 drops to 9° C. in 9 minutes, and thereafter remains substantially constant until 25 minutes have elapsed. In contrast to the ice ball 1, the water temperature of the fruit juice drops to 10° C. in 6 minutes, and thereafter gradually rises until 25 minutes have elapsed. In other words, the ice ball 1 can maintain a low water temperature for a longer period of time than the fruit juice ice. This is because the ice ball 1 maintains its shape without melting for a longer period of time than the fruit juice ice that does not contain the concentrated fruit juice 12.

したがって、アイスボール１は、濃縮果汁１２を有し、保形成が高いため、図１（ｂ）のように氷菓子として使用しても、長時間、味や食感を損なうことがない。また、アイスボール１は、図１（ｃ）のように、お酒やジュースの保冷用の氷として使用しても、水を凍らせただけの氷よりも、飲み物を長時間冷たいままで維持することができる。さらに、アイスボール１は、果実ピューレ、又は１００％の果汁を使用しているため、お酒やジュースに溶けた時に、お酒やジュースの味を薄めることがない。そして、時間をかけてアイスボール１が溶けるため、徐々に変化するお酒やジュースの味や見た目を楽しむことができる。また、アイスボール１は、水を凍らせただけの氷に比べ、２～４倍の時間溶けきらずに形状を保持することができる。 Therefore, since the ice ball 1 contains concentrated fruit juice 12 and has high shape retention, even when used as an ice confectionery as shown in FIG. 1(b), the taste and texture are not impaired for a long time. Also, even when used as ice to keep alcoholic beverages or juice cold as shown in FIG. 1(c), the ice ball 1 can keep the drink cold for a long time compared to ice made of only frozen water. Furthermore, since the ice ball 1 uses fruit puree or 100% fruit juice, it does not dilute the taste of alcoholic beverages or juice when it melts. And since the ice ball 1 melts over time, you can enjoy the gradually changing taste and appearance of the alcoholic beverages or juice. Also, the ice ball 1 can retain its shape for 2 to 4 times longer than ice made of only frozen water.

上記実施形態では、果実ピューレ１０a、または果汁１０ｂの質量に対し、０．５％～１％の濃縮果汁１２を加えてアイスボール１を製造しているが、これに限定されず、例えば、果実ピューレ１０a、または果汁１０ｂの質量に対し、０．５％未満の濃縮果汁１２を加えてアイスボール１を製造し、０．５％～１％の質量の濃縮果汁１２を加えたアイスボール１よりも溶けるスピードを速くしてもよい。また、果実ピューレ１０a、または果汁１０ｂの質量に対し、１％以上の質量の濃縮果汁１２を加えて、０．５％～１％の質量の濃縮果汁１２を加えたアイスボール１よりも溶けるスピードが遅いアイスボール１を製造してもよい。
さらに、アイスボール１に使用する果実ピューレ１０aまたは果汁１０ｂの果実を変えることで、アイスボール１の溶けるスピードを調節することができる。 In the above embodiment, the ice ball 1 is produced by adding 0.5% to 1% of the concentrated fruit juice 12 to the mass of the fruit puree 10a or the fruit juice 10b, but the present invention is not limited thereto, and for example, the ice ball 1 may be produced by adding less than 0.5% of the concentrated fruit juice 12 to the mass of the fruit puree 10a or the fruit juice 10b, and the ice ball 1 may melt faster than the ice ball 1 containing 0.5% to 1% of the concentrated fruit juice 12. Also, the ice ball 1 may be produced by adding 1% or more of the concentrated fruit juice 12 to the mass of the fruit puree 10a or the fruit juice 10b, and the ice ball 1 may melt slower than the ice ball 1 containing 0.5% to 1% of the concentrated fruit juice 12.
Furthermore, by changing the fruit of the fruit puree 10a or fruit juice 10b used in the ice ball 1, the melting speed of the ice ball 1 can be adjusted.

１…アイスボール
１０ａ…果実ピューレ
１０ｂ…果汁
１２…濃縮果汁 1...Ice ball 10a...Fruit puree 10b...Fruit juice 12...Concentrated fruit juice

Claims (3)

１．５ 気圧以上３．０ 気圧以下の高圧下で、イチゴを１５０℃以上２５０℃以下に加熱して、濃縮果汁を抽出する抽出ステップと、
前記抽出ステップにおいて抽出した濃縮果汁と、果実のピューレまたは果汁とを混合する混合ステップと、
前記混合ステップにおいて混合された混合物を凍らせて成形する成形ステップと
を有する氷の製造方法。 An extraction step of heating the strawberries at 150°C to 250°C under high pressure of 1.5 atm to 3.0 atm to extract concentrated juice;
A mixing step of mixing the concentrated fruit juice extracted in the extraction step with fruit puree or fruit juice;
and a molding step of freezing the mixture mixed in the mixing step to form a shape. 前記混合ステップにおいて、前記濃縮果汁は、前記果実のピューレまたは果汁に対し、質量比で０．５％以上かつ１％未満となるように混合される
請求項１に記載の氷の製造方法。 The method for producing ice according to claim 1 , wherein in the mixing step, the concentrated fruit juice is mixed in an amount of 0.5% or more and less than 1% by mass relative to the fruit puree or fruit juice. 前記濃縮果汁は、１．９気圧以上２．２ 気圧以下の高圧下で、イチゴを１９０℃以上２１０℃以下で煮詰めた後に不要成分を除去されたものである
請求項１に記載の氷の製造方法。 The method for producing ice according to claim 1, wherein the concentrated fruit juice is obtained by boiling strawberries at 190°C to 210°C under high pressure of 1.9 atm to 2.2 atm and then removing unnecessary components.
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