JPH02182152A - Shake ice cream for electronic oven - Google Patents

Abstract

PURPOSE:To obtain the title ice cream capable of retaining taste, keeping quality and stability and simultaneously quickly melting in eating by packing an over run and frozen composition and mixture of the above-mentioned composition with granular ice mass into a vessel in a state divided into two layers consisting of the upper layer and lower layer and freezing the materials. CONSTITUTION:The aimed shake ice cream obtained by packing an overrun and frozen composition and blend of the overrun and frozen composition with granular ice mass into a vessel in state divided to two layers consisting of upper layer and lower layer and freezing the materials and consisting of upper and lower two layers containing granular ice mass in the lower layer.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to shaken ice consisting of two layers, an upper and a lower layer containing granular ice blocks in the lower layer.

(Prior Art) Conventionally, ice cream containing syrup ice blocks (Japanese Patent Publication No. 56-29979), which is a mixture of ice cream and syrup ice blocks, has been used as a frozen dessert containing ice blocks in which ice blocks are dispersed in a frozen dessert.
A slush beverage concentrate (Japanese Patent Publication Publication No. 59-1983) in which a viscous solution containing hydrated ionic cellulose gum is cooled below its freezing point and then partially frozen to form ice crystals by slowly growing ice crystals. 2254) etc.

In addition, ice cream floats can be created by mixing or layering ice cream in the form of ice cream or powder with other pieces of ice, placing ice cream on top, and adding room temperature water when eating. There is an instant cream float (Utility Model Publication No. 60-11808) obtained.

(Problem to be solved by the invention) These frozen desserts use various types of ice cubes for the purpose of palatability, preservation, and stability. The problem was that it took a long time. Therefore, there has been a demand for products that can be quickly melted and served in a short time when consumed.

To solve this problem, an overrun milkshake containing ice cubes with a particle size of 1000 to 100 microns was prepared for 15 minutes.
A beverage has been proposed that is stored chilled at temperatures below 0.degree. C. and uses microwave energy from a microwave oven to melt a portion of the ice cubes when consumed (European Patent Application No. 201974).

However, in this proposal, it is possible to provide a frozen dessert that can be heated with microwave energy at the time of consumption and can be eaten in a short time, but since the overrun milkshake containing ice blocks is mixed uniformly, the contents of the container Due to uneven heating, the product tends to remain partially undissolved (float), which is problematic as a beverage using a straw. Furthermore, if the ice is heated until the undissolved portion disappears, the ice cubes will melt more than necessary, which has the disadvantage of impairing the taste of the shake.

The purpose of the present invention is to improve palatability, preservability, and
The purpose is to provide a product that maintains stability, can be melted quickly during consumption, and can be served in a short time.

(Another means to solve the problem) The present invention provides an overrun and free length composition,
A shake ice for microwave oven is obtained by filling a container with a mixture of the overrun and free-length composition and granular ice blocks in two layers, an upper layer and a lower layer, and freezing the mixture.

The compositions of the upper and lower layers may be the same or different in composition. Shake ice cream of the present invention is heated with microwave energy at the time of consumption.

The present invention solves the drawbacks of the prior art by mixing ice blocks only in the lower layer.

In addition, the height ratio of the upper layer and the lower layer is 50 to 95:5 to
50 is desirable. When the ratio is outside this range, it is not preferable because if the lower layer is too thick, an insoluble layer remains, and if it is too thin, a sufficient refreshing feeling cannot be obtained.

In addition, the ice mass in the lower layer is 5 to 50% by weight based on the weight of the lower layer.
, preferably 15 to 20% by weight. The more ice there is, the more watery it becomes and the more likely it is to cause blocking. Furthermore, if there are too few ice cubes, the taste of shake ice will be impaired. The size of the ice block is 5 mm or less in particle size, preferably 0.1 to 2.5 grains. If it is less than 0.1 mm, it will easily melt when heated in a microwave oven, and the melt will be too much and it will become watery. Moreover, if it exceeds 51, blocking tends to occur, and it is not preferable for drinks using straws.

(Effects of the Invention) According to the present invention, it is possible to maintain palatability, preservability, and stability, and also to be able to melt quickly when eating, thereby providing shaked ice in a short time.

Moreover, it does not float when heated in a microwave oven for a short time,
When drinking coffee, the lower layer containing ice blocks provides a refreshing feeling.

Also, there is no blocking throughout, making it easy to drink with a straw.

(Example) Hereinafter, the present invention will be specifically explained based on Examples. In the Examples, raw materials having the following composition were used.

Values are in % by weight.

Formulation A skimmed condensed milk vegetable oil starch syrup emulsifier water Formulation B Skimmed milk powder 8.39 Powdered candy 2.84 Emulsifier 0.20 Ethanol 0.40 Formulation C skimmed condensed milk vegetable oil starch syrup emulsifier water Skimmed milk powder 7.05 Liquid sugar 7.29 Grapes @ high fructose corn syrup 2.86 Stabilizer 0.30 Skimmed milk powder 5.27 Liquid sugar 15.31 Grapes @ high fructose corn syrup 2.86 Stabilizer 0.42 Vegetable oil 3.23 Grape sugar high fructose liquid sugar 15.24 Stabilizer 0.50 Wednesday 69.20 3.48 5.95 9.18 0.32 57.21 5.80 3.22 6.67 0.20 66.61 The component composition of each formulation is as follows.

A B Milk fat 0.08 0.0B Vegetable fat
3.22 3.22 Non-fat milk solids 8.34
8.34 Total solids 25.50 25.
50 Stabilizer 0.30 0.50 Emulsifier
0.20' 0.20 Fragrance alcohol 0.40 Water 5.95 6.00 31.97 0.42 0.32 Example 1 Free zinc the mix of Formulation A to an overrun of 60%. 10 to 15 ice crystals per day
After adding % and mixing uniformly, 340c with a diameter of 651
A cup with a capacity of c was filled with the mixture to a height of 15 mm.

Furthermore, the overrun of the mixture of B is 60 in the upper layer.
The filling capacity is 30%.
It was filled to 0 cc and cured.

Output 500W for a sample whose temperature was adjusted to 18℃.

Using a commercially available microwave oven (National NE-A300), micro-heating was carried out for 1 minute at high power as a processing outline, and shaken ice in good condition was obtained.

Example 2 A mix of Formulation C was free-zinced to an overrun of 60%, and 10 to 15 meshes of ice crystals were added to it.
After adding % and mixing uniformly, 340 with a diameter of 65 mm.
A cup with a cc capacity was filled to a height of 20 mm.

Furthermore, the overrun of the mixture of B is 60 in the upper layer.
The filling capacity is 30%.
It was filled to 0 cc and cured.

Shake ice in good condition was obtained by micro-heating a sample whose temperature had been adjusted to 18℃ using a commercially available microwave oven (National NE-A300) with an output of 500 W for 1 minute at high power. Obtained.

Example 3 A mix of Formulation B was free-zinced to an overrun of 60%, and 15 to 15 meshes of ice crystals were added to it.
After adding % and mixing uniformly, 340 with a diameter of 65 mm.
A cup with a cc capacity was filled with the mixture to a height of 30 mm. Furthermore, the mix of formulation B is overrun in the upper layer by 6
The filling capacity is 3 after free zinc to 0%.
It was filled to a volume of 00 cc and cured.

Output 500W for a sample whose temperature was adjusted to 18℃.

Using a commercially available microwave oven (National NE-A500), micro-heating was carried out for 1 minute at high power as a processing outline, whereby shaken ice in good condition was obtained.

Comparative Example 1 A mix of Formulation C was free-zinced so that the overrun was 60%, and 10 to 15 meshes of ice crystals were added to the mixture.
After adding % and mixing uniformly, 340 with a diameter of 65 mm.
A cup with a cc capacity was filled with a filling volume of 300 cc, and the mixture was cured.

An output of 500 W was applied to a sample whose temperature was adjusted to 18℃.
Using a commercially available microwave oven (National NE-A500), micro-heating was carried out for 1 minute and 20 seconds at a high temperature, but the dissolution state of the sample at the periphery and the middle part was extremely different, resulting in a float-like state. It showed.

Comparative Example 2 A mix of Formulation A was free-zinced to an overrun of 60%, and 10 to 15 mesos of ice crystals were added to this mixture.
After adding % and mixing uniformly, 340 with a diameter of 65 mm.
A cup with a cc capacity was filled to a height of 60 mm. Furthermore, the mix of formulation B is overrun in the upper layer by 6
The filling capacity is 3 after free zinc to 0%.
It was filled to a volume of 00 cc and cured.

Output 500W for a sample whose temperature was adjusted to 18℃.

Using a commercially available microwave oven (National NE-A300), micro-heating was carried out for 1 minute at high Nirekku power as a processing outline, but an insoluble layer remained in the center of the sample.
The straw did not stick to the straw, and it was unfavorable in terms of flavor and texture.

Comparative Example 3 A mix of Formulation A was free-lengthed so that the overrun was 60%, and 3% of ice crystals of 10 to 15 mesos was added to this.
After adding and mixing uniformly, 340c with a diameter of 65mm
A cup with a capacity of c was filled with the mixture to a height of 15 mm.

Furthermore, the overrun of the mixture of B is 60 in the upper layer.
The filling capacity is 30%.
It was filled to 0 cc and cured.

The output was 500W for a sample whose temperature was adjusted to -18℃.

Using a commercially available microwave oven (National NE-A500), micro-heating was carried out for 1 minute at high power, but the bottom part was severely melted and lukewarm shake ice was obtained.

Comparative Example 4 The mix of Formulation A was free-lengthed so that the overrun was 60%, and 10 to 15 meshes of ice crystals were added to
After adding % and mixing uniformly, 340 with a diameter of 65 mm.
A cup with a cc capacity was filled with the mixture to a height of 15 mm. Furthermore, the mix of formulation B is overrun in the upper layer by 6
The filling capacity is 3 after free length is 0%.
It was filled to a volume of 00 cc and cured.

The sample, whose temperature had been adjusted to 18°C, was micro-heated for 1 minute using a commercially available microwave oven (National NE-A500) with an output of 500W, but the ice cubes at the bottom of the sample adhered to each other. However, the straw cannot be inserted. In addition, the flavor was also flat and undesirable.

Comparative Example 5 The mix of Formulation A was free-lengthed so that the overrun was 60%, 8 mesos of ice crystals were added thereto, and after uniformly mixing, the mix was placed in a cup with a diameter of 65 mm and a capacity of 340 cc. It was filled to a thickness of 15 mm. Furthermore, in the upper layer, mix B is free-lengthed so that the overrun is 60%, and the filling capacity is 300c.
It was filled and cured so that it became c.

Output 500W for a sample whose temperature was adjusted to 18°C.

Using a commercially available microwave oven (National NE-A500), micro-heating was carried out for 1 minute at high power, but the ice at the bottom adhered to each other, making it impossible to insert a straw. In addition, the flavor was also flat and undesirable.

Claims (1)

[Claims] 1 A container is filled with a composition that has been overrun and free-zinced, and a mixture of the overrun and free-zinced composition and granular ice blocks in two layers, an upper layer and a lower layer. Microwave shake ice. 2. Claim 1, wherein the upper layer and lower layer have the same composition.
Shake ice cream as described. 3. The shaken ice cream according to claim 1, wherein the upper layer and the lower layer have different compositions. 4 The height ratio of the upper layer and lower layer is 50-95:5-5
2. The shaken ice cream according to claim 1, wherein the shake ice is 0. 5. The shaken ice cream according to claim 1, wherein the ice blocks in the lower layer account for 5 to 50% by weight based on the weight of the lower layer and have a particle size of 5 mm or less.