JPH02200151A - Milk shake and production thereof - Google Patents

Abstract

PURPOSE:To enable preparation of the subject milk shake of high quality using only a freezer, etc., and a mixer without using a shakefreezer as a special purpose machine by limiting an ice cream composition and an overrun value. CONSTITUTION:In the subject milk shake, 15.3-40wt.% hydrocarbon containing at least 15-35wt.% sugar component and 0.3-1.3wt.% alcohol component, 1-7wt.% protein and <=25wt.% fat component are mixed as ice cream components and the overrun value thereof is controlled to 10-100%.

Description

[Detailed Description of the Invention] [Industrial Field of Application] The present invention is directed to the use of frozen foods that are soft enough to be scooped out with a spoon and stored frozen in a freezer or freezer room used in general households or stores. The present invention relates to a milkshake made by stirring and mixing ice cream or ice cream containing ice pieces with syrup such as fruit sauce or ice cream alone, and a method for producing this milkshake.

[Conventional technology]

Milkshakes are usually made in a machine equipped with a special refrigeration device called a shake freezer, through a continuous process of whipping, freezing, adding syrup, mixing, and stirring.

However, the shake freezer as a dedicated machine described above is extremely expensive and has a large volume, so the shake freezer cannot be easily installed. In particular, it is difficult to install it in -i homes or small stores.

Therefore, in the case of a small store or the like where a shake freezer cannot be installed, a milkshake may be made by mixing ice cream, milk, fruit sauce, etc. using a mixer or the like. The above-mentioned ice cream usually hardens to the extent that you can't even insert a spoon into it when the temperature drops below 15°C. Therefore, usually −
Ice cream taken out of a freezer or freezing room that has been cooled to around 20°C to -8°C cannot be mixed with fruit sauce, etc. in a mixer as it is, so ice cream should be poured with milk or other liquid at room temperature. Only by softening it can you make a shake.

[Problem to be solved by the invention]

However, in milkshakes made by the above method, ice cream is mixed with room temperature milk, fruit sauce, etc., so there are not enough ice crystals and the ice crystal window is missing, and when you drink it, the ice cream melts. In other words, the problem is that the texture feels like drinking an ice cream mix, which is significantly different from the original milkshake.

By the way, milkshakes made using a shake freezer have a certain degree of ice crystal window, but in midsummer, an even more refreshing feeling may be required.

Furthermore, as mentioned above, milkshakes made using a mixer or the like are lacking in ice crystals and have a significant lack of ice crystal windows, so they are required to have an extremely refreshing sensation not only in midsummer.

In such cases, at retail stores, etc., a large number of ice chips are put into a shake freezer or mixer, and the ice cream and the ice chips rich in ice crystal windows are stirred and mixed to create a milkshake with ice chips. It is possible to obtain

However, it is extremely difficult to control the temperature of the countless pieces of ice mentioned above at retail stores and the like. This situation is the same even when milkshakes are made using a shake freezer, since the temperature of the ice pieces must be controlled at the end store.

If the temperature of the ice pieces is insufficiently controlled, some of the ice pieces will once melt, and if stored at about -20°C to -8°C, the ice pieces will refreeze.

At this time, the ice pieces freeze together and solidify into large blocks, making it impossible to mix them, and even if they can be mixed, the texture of the milkshake will be significantly impaired. Therefore, the actual situation is that retail stores do not mix ice chips because they cannot handle ice chips whose temperature is difficult to control.

An object of the present invention is to provide a high-quality milkshake that can be made with just a freezer or the like and a mixer, without using a dedicated shake freezer.

Another object of the present invention is to have a texture with an ice-crystal texture similar to that of a milkshake obtained by a dedicated milkshake freezer, without excessive sweetness, and with no alcohol odor. To provide milkshakes without oily odor.

Still another object of the present invention is to provide a milkshake containing ice pieces that is extremely rich in ice crystal texture.

Still another object of the present invention is to provide a milkshake manufacturing method that allows high-quality milkshakes to be easily made in general households or small stores without using a special shake freezer. .

Still another object of the present invention is to have a texture with an ice-crystal texture similar to that of a milkshake obtained by a dedicated milkshake freezer, without excessive sweetness, and with no alcohol odor. To provide a method for producing a milkshake without oily or oily odor.

Still another object of the present invention is to provide a method for producing a milkshake containing ice pieces that is extremely rich in ice crystal texture.

[Means to solve the problem]

The milkshake and its manufacturing method according to the present invention have the following configuration in order to solve the conventional problems and achieve the above object.

The milkshake of the present invention is characterized in that the ice cream component of the milkshake has a sugar content of at least 15 to 35% by weight and a sugar content of 0.3 to 1% by weight. 15 containing 3% alcohol by weight
．． It is characterized by containing 3 to 40% by weight of carbohydrates, 1 to 7% by weight of protein, and 25% by weight or less of fat, and having an overrun value of 10 to 100%.

In addition, another milkshake according to the present invention is characterized in that the ice cream component contains at least 15 to 35% by weight of sugar and 0.3 to 1.3% by weight of alcohol.
．． It contains 3-40% carbohydrates, 1-7% protein, and less than 25% fat, with an overrun value of 10-100%, and this ice cream contains countless It is characterized by scattered pieces of ice mixed in.

In the method for producing a milkshake according to the present invention, in the raw material blending step, the milkshake contains at least 15 to 35% by weight of sugar and 0.3 to 1.3% by weight of alcohol.
40% by weight of carbohydrates, 1-7% by weight of protein, and up to 25% by weight of fat;
It is characterized in that the ice cream obtained through a freezing process with an overrun of 0 to 100% is stirred and mixed with syrup such as fruit sauce, or only with ice cream to obtain a milkshake.

In addition, another milkshake manufacturing method according to the present invention is as follows:
In the raw material blending process, at least 15 to 35% by weight
15.3 to 40% by weight of carbohydrates, including sugar and 0.3 to 1.3% of alcohol, 1 to 7% of protein, and 25% or less of fat. After passing through a freezing process while overrunning the mixture by 10-100%, countless ice pieces are kneaded to obtain ice cream containing ice pieces, and the resulting ice cream is heated at 20°C.
It is characterized in that a milkshake can be obtained by stirring and mixing with syrup such as fruit sauce or ice cream alone at a temperature range of -8°C.

[For production]

According to the milkshake obtained by the present invention described above, the ice cream ingredients that are stirred and mixed with syrup such as fruit sauce in a mixer contain 15 to 35% by weight of sugar to increase the softness, and Contains the following fat content and 0.3 to 1.3% by weight alcohol content, with an overrun value set to 10 to 100%, with countless pieces of ice scattered as necessary. It is mixed with.

Therefore, for example, it is possible to take out ice cream that has been stored frozen at -20°C to -8°C using a commonly used freezer or freezing chamber, and immediately shake it with a mixer. It is possible to stir and mix ice cream and syrup such as fruit sauce without adding room temperature liquid such as. As a result, it is possible to make a milkshake that is truly milkshake-like, with a sufficiently cool sensation and an icy, crystalline texture, without using a special shake freezer.

In addition, since the sugar content is 15 to 35% by weight, the sweetness is not excessive, and since the alcohol content is 1.3% by weight or less, there is no alcohol odor.Furthermore, the fat content is low. is less than 25% by weight, so there is no oily odor.

Furthermore, since the overrun value is set as low as 10-100%, the amount of ice crystals in a given volume is not reduced by air, and therefore the cold sensation when drinking is not impaired.

In addition, the ice cream produced during the milkshake making process is mixed with countless ice cubes as needed, giving it a completely different texture than traditional milkshakes, giving it a cooling sensation when drinking. , the mouthfeel as a solid material is greatly improved.

Furthermore, since the ice chips are mixed into the ice cream for ice cream at the factory production stage, there is no need for temperature control or handling of the ice chips at end stores or consumers.

Therefore, there is no need to use a dedicated shake freezer or add room temperature liquids such as milk.
If you have a freezer, etc. and a blender, you can easily make an original milkshake or a milkshake with a refreshing taste.

〔Example〕

An embodiment of the present invention will be described in detail as follows.

First, the processing steps for the compound will be explained.

In the blending step, the raw materials are mixed automatically or manually using a mixing tank or mixer, and heated and dissolved at, for example, 50°C.

The heat-dissolved compound is filtered with a filter to remove foreign substances, and then passed through a homogenizer (HOMO).
GENiZER). Then, the fats and oils having a large particle size are made into fine particles using a homogenizer, and the mixture is completely emulsified and homogenized.

The homogenizer may be a one-stage homogenizer that pressurizes the mixture once, but it may be a one-stage homogenizer that pressurizes the mixture once, but in order to make the emulsified and mixed fat particles even finer, it may be a homogenizer that presses the mixture in two stages using primary pressure and secondary pressure. A two-stage type that applies pressure is recommended. In a two-stage homogenizer - the pyrotechnic weight is e.g. 140 kg
/c+! The secondary pressure is set to, for example, 35 kg/cffl. If a two-stage homogenizer is used, the fats and oils can be made into fine particles with a particle size of about 1 μm, for example.

The sterilization step may be performed before the formulation is placed in the homogenizer or after the formulation is homogenized by the homogenizer. This sterilization step is heat sterilization using steam heat or the like, and specifically, the compound is heated to 68° C. or higher for, for example, 30 minutes. Note that any combination of temperature and time is possible within the range where the heat sterilization effect is equivalent to the above.

In addition, for example, by sterilizing at 140"C or higher for 3 to 5 seconds and filling with an aseptic filling machine, it is possible to supply a liquid mix that can be stored for a long time. Examples include a type sterilizer, an HTST sterilizer, a UHT sterilizer, etc. After completing the sterilization process, the compound is rapidly cooled with cooling water or the like, and then sent to an aging process.

In the freezing process, the formulation is frozen while being stirred and aerated, ie, whipped. The weight change of a formulation due to air blowing is usually indicated by an overrun value expressed by the following equation:

In the above formula, Wo is the weight of a constant volume of the formulation;
Ww is the weight of the same volume of whipped formulation.

In the present invention, this overrun value is 10 to 100.
%, more preferably 40 to 802 I.

There are two types of refrigerators used in the freezing process: batch type and continuous type. There are no particular limitations on the method of obtaining cold in the refrigerator, such as a pline type that cools by cooling cold brine, an ammonia direct expansion type that cools by cooling ammonia gas that has absorbed heat through adiabatic expansion,
Examples include those using gas such as chlorofluorocarbon gas.

After the freezing process, the mixture is semi-frozen, soft-serve ice cream, and if necessary, countless pieces of ice can be added to this ice cream using a fruit feeder, etc. By kneading the ice cream, countless pieces of ice are scattered and mixed into the ice cream. Since the temperature of ice cream is lower than the melting temperature of ice, the ice pieces will not melt in the ice cream. It is created by dropping water into the atmosphere.

The ice cream mixed with countless pieces of ice is then continuously fed into a filling and packaging machine, and is quantitatively filled into packaging containers.

In order to distribute the packaged compound as a product, it is rapidly cured to a temperature of, for example, -20"C to -40°C in a curing process to become a product. In this curing process, for example, a curing tunnel, a curing chamber, etc. are used. be done.

After curing, the packaged ice cream is stored or shipped in an integrated packaging container such as a cardboard box.

At the distribution stage, ice cream packed in cardboard boxes is stored in a frozen state at around -15°C to -30°C.
Alternatively, it is transported and delivered to consumers, end stores, etc.

Ice cream delivered to consumers or end stores is kept in a freezer or freezer room at a temperature of 120"C to -8C for -10 days.
Stored frozen. Then, the consumer takes out the ice cream from the freezer or freezing room as needed, transfers an appropriate amount to a cup, and stirs and mixes it with syrup such as fruit sauce or with ice cream alone to make a shake. and served for drinking.

Note that a normal mixer or spinner may be used for the above stirring and mixing, but in this case, it is preferable to use a Nissei Ville mixer M150 model (manufactured by Nissei Co., Ltd., trade name).
, Hamilton Beach Drink Mixer (manufactured by Hamilton Beach Davie Company [USA], product name)
By using this, it is possible to obtain a shake with good stirring and mixing. Of course, it is also possible for a consumer or the like to stir and mix by hand.

In addition to fruit sauce, various flavored syrups such as chocolate syrup and vanilla syrup are used as syrups mixed with ice cream.

Next, the blending ratio of the blend will be explained.

The main components of the milkshake obtained according to the present invention are water, carbohydrates including sugar and alcohol, protein, and fat. This does not preclude the addition of appropriate amounts of additives such as. Note that the water content is set to 45 to 70% by weight.

As the emulsifier, for example, the following may be employed. (1) hydroxylated lecithin; (2) mono-, di- or polyglycerides of fatty acids such as monostearin and monopalmitin; (3) polyoxyethylene ether of sorbitan monostearate (polysorbitan monostearate);
60 or 80) or polyoxyethylene ethers of fatty acid esters of polyhydric alcohols, such as polyoxyethylene ethers of sorbitan distearate, (4
) polyhydric alcohols (D fatty rll esters, such as sorbitan monostearate, (5) mono- and di-esters of glycols, such as propylene glycol monostearate and propylene glycol monopalmitate, (6) succinoylated monoglycerides, (7) sodium or calcium stearoyl-2-lactylate; and (8) esters of carboxylic acids, such as lactic acid, citric acid, tartaric acid, and mono- and diglycerides of fatty acids, such as glycerol lactopalmitate and glycerol lactostearate. .

Examples of the stabilizer include water binding gum, gelling agent, blocking agent, and the like. As the water-pinching gum, locust bean gum, guar gum, tara gum, PGA, CMC, etc. are used. Also,
As the above-mentioned gelling agent, gelatin, xanthan gum, carrageenan, sodium alginate, pectin, etc. are used.9 Among these gelling agents, carrageenan is also useful for preventing whey-off, protecting colloids, etc. Furthermore, microcrystalline cellulose or the like is used as the blocking agent.

In the present invention, carbohydrates are composed of only the three elements carbon, hydrogen, and oxygen, and include all compounds that appear to be formed by combining carbon and water, such as cellulose, starch, and I! An example of this is ``class''. Carbohydrate content, including sugar and alcohol, is 15.3~
It is set at 40% by weight.

In addition, in the present invention, sugars refer to polyesters such as cellulose and starch. This refers to sugars other than those of the following types. Sugars have a major effect on freezing point lowering, sweetness, body, texture, flavor, etc. at the same time. Addition of excessive sugar content causes excessive softness, excessive sweetness, burning sensation, etc. In the present invention, the sugar content is set at 15 to 35% by weight. If the sugar content is less than 15%, it is not preferable because the softness becomes low and stirring and mixing at a temperature of -20°C to -8°C becomes impossible.

On the other hand, if the sugar content exceeds 35% by weight, it is not preferable because the flavor becomes excessive.

As examples of ti, monosaccharides such as glucose, trisaccharides such as lactose and sucrose, oligosaccharides, starch syrup, sugar alcohols such as sorbitol, and other polyhydric alcohols suitable for drinking are used.

As the alcohol content, all alcohols suitable for drinking can be used. In the present invention, the amount of alcohol used is set at 0.3 to 1.3% by weight. If the alcohol content is less than 0.3% by weight, the softness will be low and stirring and mixing at a temperature of -20°C to -8°C will not be possible, which is not preferable. On the other hand, the alcohol content is 1
．． If it exceeds 3% by weight, the product will have too strong an alcohol odor, which is not preferable.

Proteins help increase foaming and suds retention. As the protein, milk proteins such as whey protein and casein, soybean proteins, egg proteins, etc. can be used. These proteins are supplied alone or in the form of being contained in materials used such as skim milk powder and whey powder. Among these proteins, milk protein is most preferred as it imparts whipping ability, smoothness, texture, solubility resistance, lowering of freezing point, and the like.

The protein content is set at 1-7% by weight. If the protein content is less than 1% by weight, foaming properties and foam sustainability are significantly reduced, which is not preferable. On the other hand, if the protein content exceeds 7% by weight, the milkshake will become too viscous and therefore unsuitable for drinking.

Fat is added as necessary to promote creamy taste and provide suppleness and resistance to dissolution.

Fats include various vegetable oils such as cottonseed oil, soybean oil, corn oil, sunflower oil, palm oil, palm kernel oil, peanut oil, rice oil, safflower oil, coconut oil, rapeseed oil, butter oil, One of the animal fat sources such as milk fat
It is possible to use one or more species. The fat content is set at 25% by weight or less. If the fat content exceeds 25% by weight, the product will have an oily smell, which is not preferable.

The countless pieces of ice that are mixed into the ice cream as needed may be made of water alone, but considering the prevention of melting and characteristics such as flavor and color,
For example, fruit juice, fruit pulp, sugars, stabilizers, pigments, flavors, acidulants, and other taste substances may be added to the ice pieces. Further, it is desirable that the maximum size of the ice pieces used here corresponds to the diameter of the straw used when drinking the milkshake. This does not prevent drinking the milkshake through a straw. In addition, considering the meltability of the ice pieces mentioned above, which melt quickly in the mouth when eaten, the maximum diameter is 1.
It is good to set the size to 0 mm or less, preferably about 1 to 5111 mm. Furthermore, when considering the mixing ratio of ice chips to ice cream, if the amount of ice chips mixed in is too small, it will not provide a sufficient cooling sensation, and if the amount of ice chips mixed in is too large, the creamy texture that is unique to shakes will not be obtained. Since the texture is impaired, it is usually preferable to mix ice pieces in an amount of about 3 to 50% by weight.

Next, a method and apparatus for measuring softness as a rheological property of ice cream according to the present invention will be explained.

For the measurement of softness, a rheometer model NRM-2002J (trade name) manufactured by Fudo Kogyo Co., Ltd. and its recorder model R-31 (trade name) were used. In addition, as the plunger of the rheometer, an adapter for penetration shear measurement, which has an inverted conical head with a maximum diameter of 10 mm and a tip angle of 60 degrees, is used. The force required to cause the head to enter the cream by a predetermined amount was measured. Incidentally, if the measured value is 500 g or less, stirring and mixing using a mixer, that is, shaking is possible.

Incidentally, the ice cream of the present invention was tested by at least three experienced testers regarding the odor such as oil odor and alcohol odor, and the taste such as sweetness.

According to the milkshake obtained by the present invention, the ice cream ingredients that are stirred and mixed with syrup such as fruit sauce in a mixer contain 15 to 35% by weight of sugar to increase softness, and 25% by weight or less of sugar. It contains fat and 0.3 to 1.3% by weight of alcohol, and the overrun value is set to 10 to 100%, and if necessary, countless pieces of ice are mixed in. has been done.

Therefore, for example, it is possible to take out ice cream that has been stored frozen at -20°C to -8°C using a commonly used freezer or freezing chamber, and immediately shake it with a mixer. It is possible to stir and mix ice cream and syrup such as fruit sauce without adding a liquid at room temperature. As a result, it is possible to make a milkshake that is truly milkshake-like, with a sufficiently cool sensation and an icy, crystalline texture, without using a special shake freezer.

In addition, since the sugar content is 15 to 35% by weight, the sweetness is not excessive, and the alcohol content is 1. Since the content is 3% by weight or less, there is no alcohol odor, and furthermore, since the fat content is 25% by weight or less, there is no oily odor.

Furthermore, since the overrun value is set as low as 10 to 100%, the amount of ice crystals in a certain volume is not reduced by air, and therefore the cold sensation when drinking is not impaired.

In addition, the ice cream produced during the milkshake making process is mixed with countless ice cubes as needed, giving it a completely different texture than traditional milkshakes, giving it a cooling sensation when drinking. , the mouthfeel as a solid material is greatly improved.

Furthermore, since the ice chips are mixed into the ice cream shake during the factory production stage, there is no need for temperature control or handling of the ice chips at end stores or consumers.

Next, the milkshake and the method for producing the same according to the present invention will be described below based on specific experimental examples, while comparing examples with comparative examples.

Note that the Examples and Comparative Examples in Tables 1 and 2 above are experimental results for milkshakes that do not contain ice chips.

As an example, (1-4)lljf, (1-
5) 41jl, (2-2) W, (2-3) I, (2-4
) IKA, and column (2-5) of Table 2, (3-2)
Example 1o was carried out in which each raw material was blended at the blending ratios shown in column 1, column (3-3), column (3-4)a, and column (3-5). In addition, as comparative examples, (l-1) 414 and (1-
2) Column, (1-3) 41illI, (1-6) i, (2
Eight examples were conducted in which each raw material was blended at the blending ratios shown in column -1) and columns (2-6), (3-1), and (3-6) of Table 2.

The processing steps of the formulations to obtain the ice creams of each Example and each Comparative Example are all common, apart from the overrun value, and are as follows.

That is, these raw materials are put into a mixing tank and heated and melted at approximately 50°C using steam heat while stirring to form a compound (hereinafter referred to as mix), after which foreign substances are removed by filtration. 1. Once sent to the super mixer for buffering flow rate fluctuations. From there, it is sent to a two-stage homogenizer at a constant flow rate.

In a two-stage homogenizer, - 140 kg / pyrotechnic
A pressure of c- is added to the mix, with a secondary pressure of 35
A pressure of kg/c- is applied to the mix. As a result, the average particle size of the fat becomes 10 μm or less, and the mix is completely emulsified and homogenized.

In addition, in each example and each comparative example, -pyrotechnic force 14
Although 0 kg/c1i and the secondary pressure were commonly set to 35 kg/CIa, it is possible to vary these homogenization pressures as appropriate depending on the mix components, temperature, viscosity, homogenizer model, etc.

The homogenized mix is sent to an HTST sterilizer where it is heat sterilized and then rapidly cooled. Heat sterilization, for example, 30
This is done by heating the mix to 85°C for a period of 1 minute, and after heat sterilization it is heated to 85°C for 15-25 seconds.
It is rapidly cooled inside and out.

After this, the mix is sent to an aging tank and aged in a refrigerated state at 0°C to 10"C with cooling water while stirring the mix for several hours to a day. This aging increases the viscosity of the mix and improves the structure of the product. However, this does not prevent the process from proceeding to the next step without aging.

The aged mix is placed in a batch or continuous refrigerator, where it is frozen by cold water supplied through a cold brine, and air is blown into the mix to entrain it.

The overrun value representing the amount of air entrained here was set to be different for each Example and each Comparative Example, as shown in Tables 1 and 2.

After the above-mentioned freezing process was completed, the mix was filled into a container and further packaged if necessary, and then sent to a curing chamber where it was rapidly cured at -40°C.

After the curing process, for each example and each comparative example,
The rheological properties of each were measured using the above-mentioned rheometer under a temperature condition of -20°C.

The results of the measurements made in this way are shown in Tables 1 and 2.
As shown in the table. If the measurement result is 500 g or less, shaking with a mixer at a temperature higher than -20°C is possible.

As is clear from Tables 1 and 2, there are three types of milk with a sugar content of 15.0% by weight, 17.5% by weight, or 20.0% by weight, a fat content of 15% by weight, and skim milk powder. When the alcohol content is set to 5%, if the alcohol content is less than 0.3% by weight, as shown in the comparative example in column (1-1,) and the comparative example in column (2-1), In some cases, the measured value on the rheometer exceeds 500 g, making it impossible to stir and mix with a mixer, and (3-1) g (as in the comparative example), stirring and mixing with a mixer is possible, but the taste is abnormally high. As a result, the product value will be significantly impaired.

On the other hand, if the alcohol content exceeds 1.3% by weight,
As shown in the comparative examples in columns (1-6), (2-6), and (3-6), the rheometer measurement value was low at 360 g or less, and although stirring and mixing were sufficient, The alcohol smell becomes strong and the product value is lost.

In addition, when shipping ice cream for milkshakes as a product, after going through a hardening process, the product is further accumulated within the cardboard surface and packaged. During the distribution stage, the product is kept cool at a temperature of approximately -30°C or lower, and is ultimately stored at -20°C to -8°C in the freezers of consumer stores and consumer homes. Syrup such as fruit sauce is added, or only ice cream is stirred and mixed using a mixer. As mentioned above, the ice cream has softness even under the temperature conditions of -20°C to -8°C, so immediately after removing the ice cream from the temperature conditions of -20°C to -8°C, It can be made into a shake using a mixer. Furthermore, since the ice cream can be shaken without melting it with milk or the like at room temperature, it is possible to obtain an original milkshake that has a sufficient cooling sensation and an icy taste.

Next, ice cream with ice chips mixed in? The experimental results are shown in Table 3. The experimental conditions were the same as those in Tables 1 and 2 above, except for the following points.

In other words, the ingredients, blending ratio, and other conditions of ice cream for milkshakes are as shown in Table 3. In addition, the quenching temperature after heat sterilization is set to 10°C or less, and the ice cream is After the freezing process was completed, countless pieces of ice were added and kneaded using a fruit feeder while freezing at a temperature of -6°C in a freezer. The ice pieces were obtained by crushing ice blocks using an ice crusher, and the maximum diameter of the ice pieces was set to 5 pieces. Further, the blending ratio of ice chips to ice cream was set to 10% by weight.

As is clear from Table 3 above, an ice cream for milkshake that could be sufficiently shaken and had a refreshing sensation was obtained.

〔Effect of the invention〕

As described above, in the milkshake and the method for producing the same according to the present invention, in order to increase the softness of the ice cream shaken with a mixer, the ice cream component contains a small amount of sugar (both 15 to 35% by weight and 0% by weight). .3~1.3
15.3-401iJit containing % alcohol content by weight
% carbohydrates, 1-7% protein, and less than 25% fat, with an overrun value of 10%.
Since it is set to ~100%, -20℃ ~ -8
It can be stored without melting or losing its shape at temperatures up to 30°F, and is soft enough to be stirred and mixed.

Therefore, if you store it at -20°C to -8°C in a regular freezer or a freezer compartment attached to a refrigerator, you can take it out of the freezer or freezer and immediately transfer it to a mixer and add room temperature liquid such as milk. Milkshakes can be made by stirring or mixing with syrup such as fruit sauce in a mixer. Also, in this way, milk etc. can prevent ice cream from melting (
Since it is shaken, it is possible to obtain an original milkshake with a sufficient cooling sensation and an icy taste.

In addition, since the sugar content is 15 to 35% by weight, the sweetness is not excessive, and the alcohol content is 1.
Since it is 3% by weight or less, there is no alcohol odor, and furthermore,
Since the fat content is 95% by weight or less, there is no oily odor.

In addition, since the overrun value is set as low as 10-100%, the amount of ice crystals in a certain volume is not reduced by air, the cooling sensation when eaten is not impaired, and the mouthfeel and texture are improved. You can also get a good milkshake.

In addition, the ice cream produced during the milkshake making process is mixed with countless ice cubes as needed, giving it a completely different texture than traditional milkshakes, giving it a cooling sensation when drinking. The mouthfeel as a solid material is greatly improved.

Furthermore, since the ice chips are mixed into the ice cream shake during the factory production stage, there is no need for temperature control or handling of the ice chips at end stores or consumers.

As a result, you can easily make original milkshakes and refreshing milkshakes with just a freezer and a mixer, without using a special shake freezer or adding room temperature liquids such as milk. It has the effect of being able to create

Claims (1)

[Claims] 1. The ice cream component of the milkshake contains at least 15.3 to 40% by weight of carbohydrates, including 15 to 35% by weight of sugar and 0.3 to 1.3% of alcohol. , 1 to 7% by weight of protein, and 25% by weight or less of fat, and has an overrun value of 10 to 100%. 2. The ice cream component of the milkshake contains at least 15.3-40% by weight of carbohydrates, including 15-35% by weight of sugar and 0.3-1.3% by weight of alcohol, and 1-7% by weight. of protein and a fat content of 25% by weight or less, the overrun value is set to 10 to 100%, and this ice cream is characterized by being mixed with countless pieces of ice. milkshake. 3. In the raw material blending process, at least 15.3-40% by weight of carbohydrates containing 15-35% by weight of sugar and 0.3-1.3% by weight of alcohol, and 1-7% by weight of protein. , and a fat content of 25% by weight or less, and the ice cream obtained through a freezing process while overrunning this blend by 10 to 100% is stirred and mixed with syrup such as fruit sauce, or with ice cream alone. A method for producing a milkshake, characterized in that the milkshake is obtained by 4. In the raw material blending process, at least 15.3 to 40% by weight of carbohydrates containing 15 to 35% by weight of sugar and 0.3 to 1.3% by weight of alcohol, and 1 to 7% by weight.
of protein and a fat content of 25% by weight or less,
After passing through a freezing process with a 10 to 100% overrun of this mixture, countless ice pieces are kneaded to obtain ice cream containing ice pieces, and this ice cream is heated at a temperature of -20°C to -8°C. A method for producing a milkshake, characterized in that the milkshake is obtained by stirring and mixing with syrup such as fruit sauce or ice cream alone within a range.