JPH01243946A - Foamable ice candy - Google Patents

Abstract

PURPOSE:To obtain the title ice candy of good taste, outstanding in storage stability, giving refreshing feel, by hardening in such a way that a freezed portion from an acidic mixed solution and the other freezed portion from a mixed solution containing an alkali salt capable of generating carbon dioxide are separated. CONSTITUTION:(A) A mixed solution 1 spiked with an edible sour ingredient so as to be pref. 0.05-1.0wt.% of the final product and (B) a second mixed solution 2 spiked with an alkaline salt capable of generating carbon dioxide by reaction with an acid so as to be pref. 0.05-1.0wt.% of the final product are freezed through an edible material 4 free from any acid and alkaline salt capable of generating carbon dioxide, thus obtaining the objective ice candy capable of generating carbon dioxide in the mouth when eaten.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a frozen dessert that has a refreshing feeling of carbon dioxide produced by the reaction between an acid and an alkali.

In the present invention, in the production of ordinary frozen desserts, an acidic frozen dessert mix liquid and a mix liquid containing an alkali salt that generates carbon dioxide gas are prepared separately in advance, so that the interface between the two does not substantially come into direct contact with each other. The present invention provides a novel frozen dessert that is characterized by hardening and molding, has extremely high storage stability, and has a good flavor.

[Prior Art] Several attempts have been made in the past to generate CO2 in frozen desserts to give them a cooling sensation. For example, a method of mixing alkaline frozen desserts and acidic frozen desserts and solidifying them by cooling (Japanese Patent Publication No. 44-3058
In 2), if the mixing temperature is above the freezing point, the reaction will proceed through the unfrozen water that is partially present, and a considerable amount of acid and alkali will be required to obtain the desired refreshing feeling and foaming feeling. As a result, the frozen dessert remains with an undesirable salty taste due to the resulting alkaline salts. In addition, thawing is often experienced due to logistics.

During the freezing cycle, as unfrozen water increases, the reaction between acid and alkali progresses, and some carbon dioxide gas is generated, resulting in storage stability problems.

Also, a method of mixing effervescent granules into refreshing sweets
34979) is also known, but there have been cases where it has caused an unpleasant texture when mixed with ice creams.

[Problems to be Solved by the Invention] To provide a method for producing a new frozen dessert that, when eaten, has a moderate cooling and refreshing feeling due to the generation of carbon dioxide gas in the mouth, good flavor, and extremely high storage stability. The purpose was That is, when the acidic part and the alkaline salt part come into contact with each other in water, CO2 gas is generated, so the feature is that the product is made in such a way that they do not immediately come into contact with each other in the frozen dessert.

[Means for Solving the Problems] The present invention is characterized in that the frozen part of the acidic mixed liquid and the frozen part of the mixed liquid containing an alkali salt that generates carbon dioxide gas are separated so that the interface between the two does not substantially come into contact with each other. This invention relates to a hardened effervescent frozen dessert.

The present invention relates to a foaming frozen dessert characterized by preparing two kinds of acidic frozen dessert mix and alkaline frozen dessert mix.

The frozen desserts referred to in the present invention include, for example, frozen desserts such as sherbet, ice creams such as lacto ice, ice milk, and ice cream.

The raw materials used in the present invention include sweeteners, stabilizers, flavoring agents, coloring agents, and dairy products, fats, and emulsifiers as necessary.

The acidic frozen dessert mix contains edible acidulant as an essential ingredient in the final product at a content of 0.01 to 2.0% (by weight).
More preferably, it is added in an amount of 0.05 to 1.0%.

The edible acidulant is one or more selected from food additives such as citric acid, malic acid, and fumaric acid, and natural products such as lemon juice.

In the alkaline frozen dessert mix, it is preferable that an alkali salt that generates carbon dioxide gas by reaction with an acid is used as an essential component in the final product in an amount of 0.01 to 2.0% (by weight), more preferably 0.01 to 2.0% (by weight). 05-1.0% is added. Alkaline salts include one or two types of food additives such as sodium carbonate, calcium carbonate, and sodium hydrogen carbonate.
More than one species is selected as appropriate. In the present invention, if the acid and alkali salts are below the lower limit of the preferred ranges mentioned above, the refreshing feeling will not be sufficient, and if the acid and alkali salts are above the upper limit, the salty taste of the alkaline salt will become strong.

Next, the outline of the manufacturing process of the present invention will be explained. For mix preparation, the same components may be prepared in advance and then divided into two types, acidic and alkaline, or may be prepared separately from the beginning. The curing method follows a conventional method.

In the present invention, when producing a product, the acidic and alkaline mixes do not substantially come into direct contact at the interface. The present invention is characterized in that the acidic and alkaline frozen dessert mixes are frozen with an edible material that does not contain an alkali salt that generates acid and carbon dioxide gas interposed therebetween as a means for separating them. This makes it possible to prevent acid-alkali reactions due to the action of unfrozen water that occur during storage. Edible materials that do not contain acids and alkaline salts that generate carbon dioxide gas are selected as appropriate. Edible materials include water, thickener solutions, dairy products, sugars, fats, etc. For example, in the case of thickeners such as gelatin and xanthan gum, it is preferable to make a 1% aqueous solution in advance and spray coat it onto frozen products of acidic or alkaline mixes. More specifically, a pre-frozen acidic or alkaline mix is pulverized and then a sticky agent is sprayed to form a coating. Alternatively, pulverized fine particles can be immersed in a thickener solution to form a coating. The coated particles are blended into another partially frozen semi-fluid mix and filled and cured.

As for fats, animal fats or vegetable fats or mixtures thereof are used. The melting point is preferably 5 to 40°C, more preferably 15 to 35°C. Fats are coated by spraying or dipping into acidic or alkaline freezing mixes. Alternatively, the powder may be coated on the pulverized particles and mixed as described above.

Chocolate coatings or other common ice cream mixes may also be placed between the acidic mix and the alkaline mix.

Hereinafter, details of the present invention will be explained according to examples.

The drawings show preferred embodiments of the frozen dessert of the present invention. In all embodiments, 1 is the frozen portion of the acidic mix, 2 is the frozen portion of the alkaline mix, and 3 is the frozen dessert holding rod.

In the embodiment shown in FIG. 1, both mixes 1 and 2 are separated by a vegetable fat 4. In the embodiment shown in FIG. 2, the ice cream mix 5 is used for separation. In the embodiment shown in FIG. 3, the particles 1 of the acidic mix are coated with vegetable fat 6. In the embodiment shown in FIG. In the embodiment shown in Figure 4, both mixes are 7
separated by.

Example 1) 76.7 kg of 65°C boiling water and liquid sugar (Brix 75)
8kg, sugar 13.6kg, and stabilizer 0.5kg were added and completely dissolved, then a small amount of coloring and flavoring were added and heated to 85°C1.
Heat sterilized for 30 seconds. The mix was cooled to 5°C and aged for 4 hours.

Divide this mix into two equal parts and add 0.55 kg of citric acid to one half.
Add and dissolve. OJkg of baking soda was added to the other and dissolved.

Each of these mixes was passed separately through an ice cream freezer with a 50% overrun.

One part was filled with malt in a biter line and then partially frozen. After that, it was sucked in a vacuum. The inside of the formed shell was sprayed with vegetable fat. After filling the malt with another mix, the sticks were inserted and completely frozen to produce a product.

This product had a refreshing feeling and maintained a sufficient foaming feeling even after being stored at -18°C for 6 months.

Example 2) 76.7 kg of 65°C boiling water and liquid sugar (Brix 75)
After adding 8 kg, 13.6 kg of sugar, and 0.5 kg of stabilizer and completely dissolving it, adding a small amount of coloring and flavoring, 85
Heat sterilized at 130 seconds at °C. The mix was cooled to 5°C and aged for 4 hours.

Divide this mix into three equal parts and divide one with fumaric acid (Mix A).
0.55 kg and 0.3 kg of heavy soybean flour (mix B) were added and dissolved in the other.

Pass these mixes separately through an ice cream freezer to 0. Ro was set to 20%.

Also, pass a commercially available ice cream mix through an ice cream freezer to 0.00%. Ro was set to 75%.

The ICF exit temperature of these mixes is -2,5~-5℃
It was adjusted to Using a three-layer filling nozzle, the malt was filled so that an ice cream layer was placed between the mix A and B layers, a stick was inserted, and the product was manufactured after being completely frozen.

A product with good flavor and a moderately refreshing feeling was obtained.

Example 3) 76.7 kg of 65°C boiling water and 88 kg of liquid sugar (Brix 75)
kg, added sugar 13.6 kg, stabilizer 0.5 kg,
After completely dissolving and adding a small amount of coloring and fragrance, 85
It was heat sterilized at ℃ for 30 seconds. The mix was cooled to 5°C and aged for 4 hours.

Mix this mix A and B (=1:3)
Divided into. 0.55 kg of citric acid was added and dissolved in mix A. After freezing this to -40°C, the - side is approximately 0.5
It was ground into particle pieces of about cm.

This was dipped in vegetable oil to coat the surface. Add 0.3 kg of baking soda to Mix B, dissolve it, and put it in an ice cream freezer for 0.3 kg. -2. Ro was set to 5θ%.
It was blended into a mix at 5°C to -4.0°C at a ratio of 25v/w%.

This was filled into malt, a stick was inserted, and the product was completely frozen.

This product had a refreshing feeling.

Example 4) Liquid sugar (Brix 75) in 78.7 kg of 70°C boiling water
8kg, sugar 13.6kg, stabilizer 0.5kg, and after completely dissolving, add a small amount of coloring and flavoring, 85
It was heat sterilized at ℃ for 30 seconds. The mix was cooled to 5°C and aged for 6 hours.

1.1 kg of citric acid was added and dissolved in this mix.

This was placed in an ice cream freezer with an overrun of 50%. This was filled into the bottom half of the cup, and after hardening, the surface was coated with vegetable oil. This was topped with a mix of 100% O, R, and 100% dissolved by mixing 99 kg of a commercially available ice cream mix with 1 kg of baking soda, and the cup was filled.

This was cured and made into a product.

This product provided a cream soda-like taste with good flavor and a refreshing feeling.

The embodiments of the invention are as follows.

1. A foaming frozen confectionery in which a frozen part of an acidic mix and a frozen part of a mix containing an alkali salt that generates carbon dioxide gas are separated and hardened so that their interfaces do not substantially come into contact.

2. The amount of edible acids added in the acidic mix is 0.01-240% based on the weight of the final product, and the amount of alkali salt in the alkaline mix is 0.01% to 240% based on the weight of the final product.
01 to 2.096, the frozen dessert according to (1) above.

3. The frozen dessert according to (1) above, wherein the acidic mix portion and the alkaline mix portion are separated by an edible material that does not contain acid or an alkali salt that generates carbon dioxide gas.

[Brief explanation of the drawing]

1 to 4 are perspective views showing embodiments of the foamable frozen dessert of the present invention. Patent applicant: Ajinomoto General Foods Co., Ltd.
Person Patent attorney Kyo Yuasa 3-゛ (4 others) L1 figure Book 2 =

Claims (1)

[Claims] A foamable frozen confectionery in which a frozen part of an acidic liquid mix and a frozen part of a mixed liquid containing an alkali salt that generates carbon dioxide gas are separated and hardened so that their interfaces do not substantially come into contact with each other.