JPH01218554A - Production of freeze-dried ice cream - Google Patents
Production of freeze-dried ice creamInfo
- Publication number
- JPH01218554A JPH01218554A JP63044256A JP4425688A JPH01218554A JP H01218554 A JPH01218554 A JP H01218554A JP 63044256 A JP63044256 A JP 63044256A JP 4425688 A JP4425688 A JP 4425688A JP H01218554 A JPH01218554 A JP H01218554A
- Authority
- JP
- Japan
- Prior art keywords
- ice cream
- freeze
- dried
- product
- solidification
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 230000008014 freezing Effects 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 8
- 238000004108 freeze drying Methods 0.000 abstract description 5
- 238000005336 cracking Methods 0.000 abstract description 4
- 238000007711 solidification Methods 0.000 abstract description 4
- 230000008023 solidification Effects 0.000 abstract description 4
- 238000005057 refrigeration Methods 0.000 abstract 2
- 239000011888 foil Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 229920003023 plastic Polymers 0.000 description 2
- 239000004698 Polyethylene Substances 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010030 laminating Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 230000008022 sublimation Effects 0.000 description 1
- 238000000859 sublimation Methods 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 238000004078 waterproofing Methods 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
Description
【発明の詳細な説明】
〈産業上の利用分野〉
この発明は脱水され、固化した凍結、乾燥アイスクリー
ムの製造法に関する。DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application This invention relates to a method for producing dehydrated, solidified frozen, dried ice cream.
（従来の技術〉
このような凍結乾燥アイスクリームの製造法は特公昭４
７−１９０１１号公報により公知である。この凍結乾燥
アイスクリームは水分含有率が約４％以下で非常にもろ
く、且つ亀裂か入り易い。そして、需要者の手に渡るま
での間に欠けたり、亀裂か入ると、品質に影響は無いが
商品価値ないし見栄えが非常に低下する。(Prior art) This method of manufacturing freeze-dried ice cream was developed in the
It is known from the publication No. 7-19011. This freeze-dried ice cream has a water content of less than about 4% and is very brittle and prone to cracking. If the product is chipped or cracked before it reaches the customer, it will not affect the quality, but the product value and appearance will be significantly reduced.
〈発明が解決しようとする課題〉
上記従来の製造法ではアイスクリーム原液を固化させる
ことなく冷凍して作ったアイスクリームを、多数の窪み
を隣接状に備えたトレーの、上記容重み中に入れて凍結
乾燥するため、凍結乾燥後に製品が入ったトレーの窪み
を１個宛に切離すことが必要であり、これに手数かか＼
ると共に、切離す際に窪み中の製品が欠けたり、亀裂が
入ったりし易い。<Problems to be Solved by the Invention> In the conventional manufacturing method described above, ice cream made by freezing the ice cream stock solution without solidifying it is placed in the above-mentioned capacity of a tray provided with a large number of adjacent depressions. In order to freeze-dry the product, it is necessary to separate the recesses of the tray containing the product one by one after freeze-drying, which takes a lot of time.
In addition, the product in the recess is likely to chip or crack when it is separated.
そして、製品か欠けたり、亀裂が入ったりしないよう慎
重に作業を行うと作業効率が低下する。If the work is done carefully to avoid chipping or cracking the product, work efficiency will decrease.
〈課題を解決するための手段〉
そこで本発明では、固化させることなく凍結して作った
アイスクリームを一食分宛の個別容器に入れて凍結乾燥
し、脱水、固化することを特徴とする。<Means for Solving the Problems> Therefore, the present invention is characterized in that ice cream made by freezing without solidification is placed in individual containers for single servings, freeze-dried, dehydrated, and solidified.
く実 施 例〉
図面において、１は一食分宛のアイスクリームを入れる
個別容器、２は上記個別容器ｌ内に入れて凍結乾燥した
一食分の凍結乾燥アイスクリーム（製品）を示す。Embodiment Example In the drawings, reference numeral 1 indicates an individual container containing ice cream for one serving, and reference numeral 2 indicates a freeze-dried ice cream (product) for one serving that is placed in the individual container 1 and freeze-dried.
個別容器１は金属箔１発泡プラスチック薄層、非発泡プ
ラスチック薄層、プラスチックの薄膜をラミネートした
り、防水剤を含浸させたりして耐水性にした紙等の適当
な材料製で１図示のものは肉薄ポリエチレンにより長辺
が約８ｃｍ、短辺が約６ ｃｍ、深さ約１．５ｃ■位の
四角い皿形に成形しであるが、その形状は四角に限定さ
れず同容量程度の六角形等の他の多角形でもよいし１円
形、小判形、楕円形、その他任意の形でよい。そして、
開放した上級部には外方に張出した鍔３を設け、補強し
て置くことが好ましい。The individual containers 1 are made of a suitable material such as metal foil 1 a thin layer of foamed plastic, a thin layer of non-foamed plastic, paper made water-resistant by laminating a thin plastic film or impregnated with a waterproofing agent, as shown in 1. is made of thin polyethylene into a rectangular dish shape with a long side of about 8 cm, a short side of about 6 cm, and a depth of about 1.5 cm, but the shape is not limited to a square, but can also be a hexagon with the same capacity. It may be any other polygonal shape such as a circular shape, an oval shape, an oval shape, or any other arbitrary shape. and,
It is preferable to provide an outwardly projecting collar 3 on the open upper part to reinforce it.
この個別容器ｌにはシー杯に一食分宛の冷凍したアイス
クリームを入れ、これを板などの上に多数並べ、真空式
凍結乾燥炉に収めて凍結乾燥（フリーズドライ）する、
この凍結乾燥処理ははｆ真空に近い状態で、温度を約−
４０°Ｃにして約１５時間保ち、アイスクリームの水分
を氷の状態から昇華により発散させ、アイスクリームを
水分含有率的１〜４％程度の乾燥凍結固化した製品２に
する周知のものであり、所定の時間後に炉から外に取り
出し、容器入りの１個宛の製品をアルミ箔製の包装袋に
入れ、密封包装して外気と遮断する。In this individual container L, frozen ice cream for one serving is placed in a sea cup, arranged in large numbers on a board, etc., and placed in a vacuum freeze-drying oven to be freeze-dried.
This freeze-drying process is carried out under near-vacuum conditions at a temperature of approximately -
This is a well-known method in which the ice cream is kept at 40°C for about 15 hours, and the water content of the ice cream is released by sublimation, thereby turning the ice cream into a dry-freeze solidified product 2 with a water content of about 1 to 4%. After a predetermined period of time, the product is taken out of the oven, and the individual product in the container is placed in an aluminum foil packaging bag, which is sealed and sealed to isolate it from the outside air.
食べるには包装袋を破り１個別容器から取り出しそのま
＼食べたり、氷や雪と混ぜるとシャーベット状になるの
でそのようにして食べてもよい。To eat, tear the packaging and take it out of the individual container and eat it as is, or you can mix it with ice or snow to make it like a sherbet, so you can eat it that way.
尚、凍結乾燥する前、個別容器１にはｙ−杯に入れたア
イスクリームの上面を、容器とはソ同大の可食膜４、例
えばオブラートで覆い、それから凍結乾燥すると、該可
食膜４は製品２の上面に付着し、その後の取扱いで個別
容器内の製品が欠けたり、亀裂が入るのを有効に防止す
ることかできる。この可食膜は凍結乾燥時に発生する水
蒸気の発散を阻害しない多孔質のものであることが好ま
しい。Before freeze-drying, the top surface of the ice cream placed in a Y-cup in the individual container 1 is covered with an edible film 4, for example, an oblate, which is the same size as the container, and then freeze-dried, the edible film is 4 adheres to the upper surface of the product 2 and can effectively prevent the products in the individual containers from being chipped or cracked during subsequent handling. This edible film is preferably porous so as not to inhibit the release of water vapor generated during freeze-drying.
（発明の効果〉
本発明によればアイスクリームを１個宛に分離した一食
分宛を入れる個別容器に入れ、凍結乾燥して製品とする
ため、容器を切離す手数を必要としない、従って、容器
切離しの際に製品が欠けたり、製品に亀裂が入ったりし
た従来の製造法の問題が一掃でき、商品価値が高く、見
栄えの良い製品を提供することができる。(Effects of the Invention) According to the present invention, since the ice cream is separated into individual containers containing individual servings and freeze-dried to produce a product, there is no need to take the trouble of separating the containers. The problems of conventional manufacturing methods, such as chips and cracks in the product when the container is separated, can be eliminated, and products with high commercial value and good appearance can be provided.
又、可食膜を上部に付着することで製品の亀裂を防止す
る。Also, by attaching an edible film to the top, cracking of the product is prevented.
図面は本発明により製造した一食分宛の個別容器入り凍
結乾燥アイスクリームの一部を断面にした斜視図で、図
中、ｌは個別容器、２は凍結乾燥アイスクリーム、３は
容器の鍔、４は可食膜を示す。The drawing is a partially cross-sectional perspective view of freeze-dried ice cream in individual containers for one serving produced according to the present invention, in which l indicates the individual containers, 2 indicates the freeze-dried ice cream, 3 indicates the flange of the container, 4 indicates an edible film.
Claims (1)
一食分宛の個別容器に入れて凍結乾燥し、脱水、固化す
ることを特徴とする凍結乾燥アイスクリームの製造法。Ice cream made by freezing without solidifying,
A method for producing freeze-dried ice cream characterized by freezing it in individual containers for single servings, dehydrating it, and solidifying it.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63044256A JPH01218554A (en) | 1988-02-29 | 1988-02-29 | Production of freeze-dried ice cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63044256A JPH01218554A (en) | 1988-02-29 | 1988-02-29 | Production of freeze-dried ice cream |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01218554A true JPH01218554A (en) | 1989-08-31 |
Family
ID=12686442
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63044256A Pending JPH01218554A (en) | 1988-02-29 | 1988-02-29 | Production of freeze-dried ice cream |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01218554A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6916498B2 (en) | 2001-10-30 | 2005-07-12 | Amano Jitsugyo Co., Ltd. | Dehydrated frozen confections |
| US20160106135A1 (en) * | 2014-10-17 | 2016-04-21 | Fiberstar Bio-Ingredient Technologies, Inc. | Stabilization of whipped eggs with highly refined cellulose stabilizer |
| CN106900974A (en) * | 2017-03-13 | 2017-06-30 | 江苏豪蓓特食品有限公司 | A kind of dried ice cream mix containing active probiotic yoghourt and preparation method thereof |
| WO2022155158A1 (en) * | 2021-01-12 | 2022-07-21 | Roses Confections, LP | System and method of manufacturing shelf-stable gelato |
| JP7132657B1 (en) * | 2021-11-29 | 2022-09-07 | 有限会社カイトフーズ | Freeze-dried food manufacturing method and freeze-dried food |
-
1988
- 1988-02-29 JP JP63044256A patent/JPH01218554A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6916498B2 (en) | 2001-10-30 | 2005-07-12 | Amano Jitsugyo Co., Ltd. | Dehydrated frozen confections |
| US20160106135A1 (en) * | 2014-10-17 | 2016-04-21 | Fiberstar Bio-Ingredient Technologies, Inc. | Stabilization of whipped eggs with highly refined cellulose stabilizer |
| US9668507B2 (en) * | 2014-10-17 | 2017-06-06 | Fiberstar, Inc | Method of manufacturing a stabilized egg composition |
| CN106900974A (en) * | 2017-03-13 | 2017-06-30 | 江苏豪蓓特食品有限公司 | A kind of dried ice cream mix containing active probiotic yoghourt and preparation method thereof |
| WO2022155158A1 (en) * | 2021-01-12 | 2022-07-21 | Roses Confections, LP | System and method of manufacturing shelf-stable gelato |
| JP7132657B1 (en) * | 2021-11-29 | 2022-09-07 | 有限会社カイトフーズ | Freeze-dried food manufacturing method and freeze-dried food |
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