JPH0335108Y2 - - Google Patents

Description

[Detailed description of the invention] [Industrial application field] This invention relates to the structure of frozen desserts such as ice cream and frozen desserts.

[Prior art] Pressurized gas and water are placed in a pressure container, stirred, and then frozen to create ice containing pressurized gas.
Gas-containing frozen desserts are known, in which crushed ice pieces are mixed into ice cream batter.

[Problem that the invention aims to solve] Conventional frozen desserts mixed with gas-filled ice use carbon dioxide gas as pressurized gas, so the ice pieces have a sour taste, making them unsuitable for ice creams that dislike sour taste. It was. Moreover, perhaps because the carbon dioxide gas melting in the ice migrates into the frozen dessert dough, the gas escapes when stored for a long time, making it impossible to pop it in the mouth.

On the other hand, it is known that candies are made with pressurized gas and burst in the mouth when eaten. Even if this candy was added to frozen desserts, the pressurized gas could not be maintained for a long period of time because the candy melted or softened due to moisture from the frozen dessert dough and the gas was released.

In addition, even if an attempt is made to prevent moisture absorption by coating the surface of the candy particles mixed with this pressurized gas with an oil layer such as hydrogenated oil, the oil layer will absorb moisture and become soft if stored for a long period of time, perhaps because the oil layer is thin. Gas was observed to escape.

This idea prevents gas from escaping even after long-term storage.
The aim is to create a frozen dessert that crackles when eaten.

[Means for Solving the Problems] The gas-filled frozen dessert of this invention, as shown in FIG. It has a structure in which 3 coexist.

In other words, the gas-filled frozen dessert of this invention has candy particles containing pressurized gas in the oily dough layer, so the candy particles are protected by the surrounding large oil layer and are not affected by the moisture in the frozen dessert layer. It is thought that the gas is retained for a long period of time without being exposed to gas, and the gas does not escape.

The oleaginous fabric of this invention refers to a fabric whose main component is oil or fat, such as syotoning,
Milk fat, coaching oil for ice cream, coaching thiokolate, etc. are used. These oil-based doughs must be molten when the candy particles are mixed, but must remain solid in the frozen dessert so that the candy particles sink to the bottom of the oil layer and do not absorb moisture while the frozen dessert is being stored. .

To make this invented gas-filled frozen dessert, first prepare candy mixed with pressurized gas. Candy mixed with this pressurized gas is, for example,
No. 44268 "Method of introducing gas into canday"
As shown in , it is made by putting molten candy dough together with high-pressure gas in a pressure-resistant container, stirring it to mix the gas into the candy dough, and then cooling it while maintaining the pressurized state. The canday mixed with this pressurized gas is made into small particles with a diameter of 1 cm or less, preferably 5 mm or less, so that the frozen dessert does not give a strange feeling when eaten.

Next, the candy particles mixed with pressurized gas and the molten oil-based dough are mixed. At this time, if the temperature of the oil-based dough is higher than the temperature at which the candy softens, the candy may soften during the mixing process and the particles may stick to each other or the gas inside may escape. It is necessary to process it using a soft fabric, and it is usually desirable to process it at a temperature of 30℃ or less.

In addition, the mixing ratio of oil-based dough and candy is as follows:
It is necessary to use at least 1 part of oily dough per 1 part of candy; if the amount of oily dough is less than this, there is a risk that the candy will soften due to moisture from the frozen dessert when stored for a long period of time.

The thus-obtained oleaginous dough containing candy particles mixed with pressurized gas is combined with frozen dessert dough to produce a frozen dessert in which an oleaginous dough layer and a frozen dessert layer coexist.

There are various combinations of the two, such as coating the outer periphery of the frozen dessert layer with an oily dough layer, coexisting the frozen dessert layer and the oily dough layer in a marble shape, or having a block of the oily dough layer in the frozen dessert layer. is possible.

Note that state ice cream, which has a layer of oily dough containing candy particles mixed with pressurized gas and a frozen dessert layer, may break at the boundary between the frozen dessert layer and the oily layer when eaten, so the outer periphery should be It is desirable to coat it with a layer of ice to make it difficult to break.

Example 1 20 parts of candy particles mixed with pressurized gas each having a size of 3 to 5 mm and 80 parts of white coating for frozen desserts were mixed.
An oily dough containing candy particles mixed at 20° C. and mixed with pressurized gas was prepared.

Meanwhile, state ice cream is manufactured according to the conventional method,
The surface of the cake was covered with an oil-based dough containing candy particles mixed with a prepared pressurized gas, thereby producing a gas-filled frozen dessert having a structure in which a frozen dessert layer and an oil-based dough layer coexisted.

As shown in Fig. 1, this gas-containing frozen dessert has a frozen dessert layer 1 and an oily dough layer 3 coexisting, and the outer periphery of the frozen dessert layer is covered with an oily dough mixed with candy particles 2 mixed with pressurized gas. When you eat it, the pressurized gas mixed with the candy pops out in your mouth, making it very enjoyable.

Furthermore, even after storing this gas-filled frozen dessert for six months, the pressurized gas did not release, and it crackled when eaten.

Example 2 60 parts of Chiyokolate for ice coating was added and mixed at 20° C. to 40 parts of candy mixed with pressurized gas to obtain an oily dough containing candy particles mixed with pressurized gas.

On the other hand, water mixed with sugar was placed in a mold for ice cream and cooled, and when the surface in contact with the mold froze, the unfrozen water was removed to obtain a container made of ice.

Oil-based dough mixed with candy particles mixed with pressurized gas and frozen dessert dough were alternately placed in this container made of ice to obtain a gas-filled frozen dessert as shown in FIG. 2.

This gas-filled frozen dessert has an ice layer 4 on its outer circumferential surface, and has a structure in which an oily dough layer 3 in which candy particles 2 mixed with pressurized gas are mixed and a frozen dessert layer 1 are laminated. When I ate it, the kyandee crackled in my mouth, making it very enjoyable.

Furthermore, even after being stored for six months, the pressurized gas did not release from this gas-filled frozen dessert, and it crackled when eaten.

Example 3 Coating oil for ice cream at 15℃
60 parts were whipped and 40 parts of pressurized gas-containing candy particles were added thereto and mixed to prepare an oil-based dough containing candy particles mixed with pressurized gas.

By simultaneously injecting 30 parts of the oily dough containing candy particles mixed with this pressurized gas and 70 parts of the ice cream dough from separate nozzles into the same ice cream cup, a marble-like gas is produced as shown in Figure 3. I got a frozen dessert.

This gas-containing frozen dessert consists of a frozen dessert layer 1 and an oily dough layer 3 in which candy particles 2 mixed with pressurized gas are mixed, and when eaten, both are mixed in the mouth and the pressurized gas mixed in the candy particles is mixed. It popped and crackled, making it a very interesting frozen dessert.

Comparative Example 30 parts of oil was added to 70 parts of candy mixed with pressurized gas at 20° C. to prepare a coated candy in which the surface of the candy particles was coated with an oil layer. 20 parts of this coated candy was added to 80 parts of ice cream dough and mixed to obtain a gas-filled ice cream in which candy particles coated with an oil layer and mixed with pressurized gas were dispersed.

This gas-containing ice cream was a fun ice cream with the pressurized Kyan Day gas crackling in your mouth when you ate it right after it was made, but if you eat it after leaving it in the refrigerator for a month, the gas may escape. There was no crackling.

[Brief explanation of the drawing]

A in FIG. 1 is a partially cutaway perspective view of an example of a gas-filled frozen dessert, and B is an enlarged view of the O portion of A. In Fig. 2, A is a partially cutaway perspective view of another example of gas-filled frozen dessert, and B is a partially cutaway perspective view of another example of gas-filled frozen dessert.
is an enlarged view of part P of A. A in FIG. 3 is a partially cutaway perspective view of another example of a gas-filled frozen dessert, and B is an enlarged view of the Q portion of A. 1: frozen dessert layer, 2: candy particles mixed with pressurized gas, 3: oily dough layer, 4: ice layer.

Claims (1)

[Scope of Claim for Utility Model Registration] (1) A gas-filled frozen confectionery characterized by having a structure in which an oily dough layer containing candy particles mixed with pressurized gas and a frozen confectionery layer coexist. (2) The oily dough layer containing candy particles mixed with pressurized gas is a mixture of 1 part (part by weight, same hereinafter) of candy mixed with pressurized gas and 1 part or more of oily dough. A gas-filled frozen dessert according to claim 1 of the utility model registration claim, characterized in that: