JPH0149460B2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to frozen confections such as sherbets and ice creams, especially those that have a layer of soft-to-the-mouth ordinary sherbets or ice cream, and a layer that is slightly harder. The present invention relates to a method for producing a two-layer frozen confectionery.

[Conventional technology and its problems] Frozen confections such as various ice creams and sherbets are widely enjoyed and eaten as snacks and desserts in all seasons, including the hot summer months, and are usually made of synthetic resin. It is sold in glass containers.

BACKGROUND ART Conventionally, it has been thought that this type of frozen confectionery can be made by mixing solid substances into ice cream, sherbet, etc. to further enhance the cooling taste and flavor, and for example, ice confections made by mixing crushed ice into sherbet have appeared.

However, in the above case, not only will the crushed ice hit your teeth and cause a foreign body sensation, but the crushed ice will also make it watery and reduce its sweetness, causing the original taste of the sherbet or ice cream to be lost. .

In view of the above, the present invention aims to combine the original taste of sheavet and ice cream, which is particularly cold, refreshing, sweet and soft to the touch, with a cooling taste that is slightly harder than this, does not give a foreign body feeling, and does not lose its sweetness. The purpose of this invention is to easily produce a two-layer frozen confectionery that allows you to enjoy two types of tastes: one with an increased flavor and the other with an enhanced taste.

[Means and effects for solving the problems] The present invention has a layer in which a base liquid for shearbet or ice cream is frozen in the lower part of the storage container, and a layer for shearbet or ice cream made from the base liquid in the upper part. The present invention relates to a method for manufacturing a two-layer frozen confectionery filled with layers, and the method thereof has the following configuration.

In the manufacturing method of the first invention, the shearbet and ice cream base liquid are heat sterilized,
This base liquid is frozen while stirring in a freezer, and the produced sherbet or ice cream is filled into a storage container, which is then thawed at room temperature or by low-temperature heating to separate the base liquid and the unthawed portion. However, when the base liquid reaches an appropriate ratio, it is characterized by being frozen again by rapid freezing.

According to this manufacturing method, the base liquid is first made into a shear bed or ice cream, and then it is thawed at room temperature or by low-temperature heating while being filled in a storage container, which does not affect the quality of the shear bed, etc. In addition, the thawed base liquid accumulates at the bottom, and the unthawed portion of shearbet or ice cream, which has a smaller specific gravity, floats to the top, separating the thawed base liquid from the unthawed portion. is divided into upper and lower layers. Then, in this state, by refreezing by rapid freezing, the thawed base liquid freezes while being separated from the upper layer of shearbet, ice cream, etc., and as a result, the above-mentioned two layers form an upper and lower layer. The layered frozen confectionery is completed.

In particular, the thawed base liquid contains fruit juice, sugar, and other base liquid components, so by rapid freezing, these ingredients are frozen in a state where these ingredients are almost uniformly mixed.
Therefore, in the layer where the underlying liquid at the bottom is frozen,
Although it will be a little harder than the top layer of shearbet or ice cream, it will not be too hard like regular ice, and will retain the same sweetness characteristic of frozen confections as the top layer of shearbet.

Therefore, the two-layer frozen confectionery produced in this way is
The upper layer of shearbet and ice cream maintains its original soft taste, while the lower layer made of frozen base liquid has a slightly harder and cooler taste than the previous layer. Because the liquid contains fruit juice and sugar, it has a lighter texture than regular ice and retains the sweetness characteristic of ice cream and ice cream.Although the hardness and texture of the upper and lower layers differ, the taste itself is will be almost non-existent.

Furthermore, in the manufacturing method of the second invention, which is different from the above, a base liquid for shearbet or ice cream is heat sterilized, a required amount of this base liquid is filled into a packaging container, and the liquid is frozen by rapid freezing. let me,
Further, shearbet or ice cream prepared by freezing the base liquid while stirring in a freezer is filled onto the frozen layer in the container and frozen again.

According to this manufacturing method, the shear bet or ice cream base liquid filled in a container is frozen, and the shear bet or ice cream is filled on top of this, so that the lower layer of the base liquid is frozen and the upper shear bet is mixed. The frozen lower layer has no uneven thickness, the top shear bed, etc. is in good condition, and the lower layer where the base liquid has frozen is also in a two-layer state. Because the fruit juice, sugar, etc. contained in the ice cream are frozen in a nearly uniform mixture, it is not too hard like regular ice, and the sweetness unique to frozen confectionery remains, similar to the sheerbet on the top. becomes. Furthermore, there is no need to thaw the sherbet or ice cream once produced, and the amount to be processed into sherbet etc. and the amount frozen can be reduced, so the above-mentioned two-layer frozen confectionery can be produced more efficiently.

[Example] Next, embodiments of the present invention will be described. 1 and 2 show a two-layer frozen confectionery of the present invention, where 1 is a storage container mainly made of a transparent material such as transparent synthetic resin or glass, and 2 is a lid made of the same material. 3
4 shows a layer of shearbet or ice cream having the same ingredients as the above frozen layer filled on the frozen layer 3 in the lower part of the container 1.

The base liquid used in the production of the above-mentioned two-layer frozen confectionery is the same as conventional ones, and in the case of shearbet, it is based on natural fruit juice, sugar such as syrup, and natural fruit juice, and the aroma and taste of wine, coffee, etc. are added to it. In the case of ice cream, it consists of a base of milk, fresh cream, and sugar, with additions of chiyocolate, vanilla, etc., depending on taste.

For example, sheavet consists of the following ingredients:

Example 1 (Melon-based) Natural fruit juice 35% Synthetic coloring 0.05% Sugar 10% Western liquor 2% Glucose 5% Flavoring 0.1% Stabilizer 0.15% Water 47.7% Example 2 (Pinenut pull-based ) Natural fruit juice 35% Acidulant 2% Sugar 10% Western liquor 2% Glucose 5% Flavoring 0.1% Stabilizer 0.15% Water 47.7% Next, the above-mentioned two-layer frozen confectionery was manufactured using the base liquid for shear bed containing the above ingredients. A case in which this is done will be explained in detail.

First, the above-mentioned base solution is heat sterilized using an automatic sterilizer.
After heat sterilization, cool to about 2 to 4°C for ~40 minutes. This base liquid is put into a continuous high-speed freezer for manufacturing shear bed, and is frozen while stirring to manufacture shear bed. This stirring freezing process differs depending on the underlying liquid content, but is usually carried out at a cooling temperature of -18 to -30°C for about 10 to 20 minutes, preferably about 15 minutes, as in the conventional method, until the material is in a state suitable for use as a shear bed. do.

The shear bed thus manufactured is filled into a predetermined storage container 1 (FIG. 3a) and thawed.
This thawing can also be done naturally at room temperature, but it takes time to thaw, so
It is best to thaw by heating at a low temperature of about 40 to 60°C, preferably around 50°C, for several minutes. The amount of thawing mentioned above may be determined according to the ratio of the layer thickness of each two-layer frozen confection to be manufactured, and the thawing time may also be determined according to the amount of thawing and the thawing time, but the volume decreases due to thawing. So, for example, if you want to reduce the thickness of the top and bottom layers by 1/2, thaw about 70% at 50℃ for about 2 minutes. If the thawing temperature is higher than the above, the thawing speed becomes faster and the amount of thawing tends to be uneven, and if the thawing temperature is lower than the above, thawing takes too much time and efficiency deteriorates.

When thawed as described above, the thawed base liquid 3' accumulated in the lower part of the container 1, and the unthawed part 4', such as shearbet, which has a smaller specific gravity, floated to the top of the thawed base liquid 3'. (Fig. 3b).

Thereafter, as described above, once the required amount has been thawed, place the entire container in a deep freezer at about -40°C for about 30 minutes, and then freeze as is (Figure 3c).
If the freezing temperature is higher than the above, the freezing time may be increased. As a result, a layer 4 of normal shear bed is placed in the upper part of the container 1, and a layer 3 of frozen base liquid is placed in the lower part.
A two-layered frozen confectionery as shown in FIGS. 1 and 2 is obtained.

After quality inspection, the frozen confectionery produced as described above may be covered with a lid 2, further packaged and shipped.

EXAMPLE Base solution of example 1 based on melon above approx.
After heat sterilizing, the mixture was placed in a freezer for producing shear bed and stirred and frozen for about 15 minutes to produce shear bed. This sherbet was filled into transparent storage containers with a capacity of approximately 100 c.c., and each container was heated at a temperature of 50° C. for approximately 2 minutes to thaw approximately 70% of the filled amount. The thawed base liquid collected at the bottom of the container, and its volume became approximately 1/2 of the total volume. Therefore, this was frozen at -40°C for 30 minutes in a deep freezer. Base liquid
I was able to make about 700 frozen desserts with 70. The frozen confectionery produced in this way has a two-layered structure, with a layer of ordinary shear bed and a layer made of frozen base liquid present in half each on the top and bottom, and the lower layer also overlaps with the upper sher bed layer. Although it was a little harder than normal ice, it was not too hard like regular ice and had the same sweetness as the sherbet on top.
The upper layer was very pale, and the lower layer was a slightly darker yellow-green, with shades of light and shade at the top and bottom. Therefore, if the container is transparent, the upper and lower layers will appear in different shadings.

Further, a method for producing two-layer frozen confectionery that is different from the above-mentioned method that requires thawing is as follows.

To explain this manufacturing method, the base liquid for the shear bed is heat sterilized in the same manner as above,
A storage container is filled with the required amount, for example, about 1/2, depending on the layer thickness, and the entire container is placed in a deep freezer at, for example, -40 DEG C. for about 30 minutes to freeze (FIG. 4a). On the other hand, the remaining base liquid was heated to -18 to - in a continuous high-speed freezer for manufacturing shear bed.
A sherbet is prepared by freezing at 30°C for 10 to 20 minutes, preferably about 15 minutes while stirring. The shear bed 4 is then placed in the frozen layer 3 in the storage container 1.
Fill the top until it is full, place it in a deep freezer at -40°C for about 30 minutes, and freeze it again (Figure 4b). If the freezing temperature is higher than the above, the freezing time may be increased. As a result, a two-layer frozen confectionery having upper and lower layers 4 of sherbet and a layer 3 of frozen base liquid can be produced. Thereafter, the product may be inspected for quality in the same manner as above, covered with the lid 2, and then appropriately packaged and shipped.

Example After heat sterilizing the base solution 70 of Example 2 based on the above pineapple, fill a storage container with a capacity of about 100 c.c. to about 1/2, and place it in a deep freezer at -40℃ for 30 minutes. Freeze and freeze, during which time the remaining base solution is put into a freezer for making shear bed, stirred and frozen for about 15 minutes to make shear bed,
This sherbet was filled onto the frozen layer in the container and frozen again in a deep freezer. The frozen confectionery produced in this way has a layer of normal shearbet and a layer of frozen base liquid that are 1/1/1 vertically stacked.
Although the lower layer is slightly harder than the upper sherbet layer, it is not too hard like regular ice and has the same sweetness as the upper sherbet layer. had. In addition, the upper layer was very pale, and the lower layer was a slightly darker yellow, with shades of light and shade at the top and bottom.

In addition, when manufacturing the above-mentioned two-layer frozen confectionery using the ice cream base liquid, the manufacturing process can be carried out in the same manner as for the above-mentioned ice cream, but the freezing temperature and time and thawing temperature and time will depend on the base ingredients. configured to adapt.

[Effect of the invention] As described above, when using the manufacturing method of the present invention,
To easily and reliably and efficiently produce a two-layer frozen confectionery consisting of an upper layer of ordinary sherbet or ice cream and a lower layer of a slightly hard layer made of frozen base liquid. In particular, when a sheavet or ice cream is partially thawed and refrozen, the natural fruit juice and sugar in the base ingredients are mixed evenly and evenly even though it is a frozen layer. When frozen, it is not too hard and can be easily eaten like shearbet, and has the same sweetness and flavor as sherbet.

Therefore, the two-layer frozen confectionery obtained by the production method of the present invention has two types of cold taste due to the upper layer of normal shearbet or ice cream and the lower layer of a slightly harder layer made by freezing the base liquid. is possible,
Moreover, even the lower frozen layer does not become watery or lose the original sweetness of frozen confectionery, has a good texture, and maintains the freshness characteristic of frozen confectionery.

Furthermore, if the manufacturing method is to put the base liquid in a container, freeze it, and then fill it with shear bed, etc., there is no need to thaw it, and there is no need to process all the base liquid into shear bed, etc. In combination, the production efficiency of the above-mentioned two-layer frozen confectionery can be further improved.

[Brief explanation of drawings]

Figure 1 shows the two-layer frozen confectionery to be manufactured by the present invention.
A sectional view showing an example, FIG. 2 is a perspective view with the lid separated,
FIG. 3 and FIG. 4 each show an explanatory diagram of a method for producing a two-layer frozen confection. 1... Storage container, 2... Lid, 3... Layer of frozen base liquid for shearbet or ice cream, 4
...A layer of sheavet or ice cream.

Claims (1)

[Claims] 1 Heat sterilize the base liquid for shear bet or ice cream, freeze this base liquid in a freezer while stirring, fill the shear bet or ice cream in a storage container, and store it at room temperature. A two-layer frozen confectionery characterized by thawing the confectionery at a low temperature or by heating at a low temperature, separating it into a base liquid component and an unthawed component, and then freezing it again by rapid freezing when the base liquid component reaches an appropriate ratio. Production method. 2 Sherbet or ice cream made by heat sterilizing the base liquid for shear bet or ice cream, filling the required amount of this base liquid into a storage container and freezing, and then freezing the base liquid while stirring in a freezer. A method for producing a two-layer frozen confectionery, which comprises filling the frozen layer in the storage container and freezing it again.