JPH0339046A - Ice cream and preparation thereof - Google Patents
Ice cream and preparation thereofInfo
- Publication number
- JPH0339046A JPH0339046A JP1176856A JP17685689A JPH0339046A JP H0339046 A JPH0339046 A JP H0339046A JP 1176856 A JP1176856 A JP 1176856A JP 17685689 A JP17685689 A JP 17685689A JP H0339046 A JPH0339046 A JP H0339046A
- Authority
- JP
- Japan
- Prior art keywords
- ice
- shaved
- shaved ice
- frozen confectionery
- container
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000015243 ice cream Nutrition 0.000 title abstract description 8
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 39
- 239000006188 syrup Substances 0.000 claims abstract description 24
- 235000020357 syrup Nutrition 0.000 claims abstract description 24
- 235000009508 confectionery Nutrition 0.000 claims description 44
- 235000011187 glycerol Nutrition 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 6
- 239000000203 mixture Substances 0.000 abstract description 4
- 239000003381 stabilizer Substances 0.000 abstract description 3
- 235000000346 sugar Nutrition 0.000 abstract description 3
- -1 acidulants Chemical class 0.000 abstract description 2
- 150000001720 carbohydrates Chemical class 0.000 abstract description 2
- 235000014633 carbohydrates Nutrition 0.000 abstract description 2
- 230000008014 freezing Effects 0.000 abstract description 2
- 238000007710 freezing Methods 0.000 abstract description 2
- 150000008163 sugars Chemical class 0.000 abstract description 2
- 238000005054 agglomeration Methods 0.000 abstract 1
- 230000002776 aggregation Effects 0.000 abstract 1
- 235000019629 palatability Nutrition 0.000 abstract 1
- 230000035622 drinking Effects 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 6
- 235000021185 dessert Nutrition 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 239000011362 coarse particle Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000005454 flavour additive Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 229920001206 natural gum Polymers 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、夏期などに飲食される氷菓および氷菓の製造
方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to frozen confectionery eaten and eaten during the summer and a method for producing frozen confectionery.
〔従来の技術］
夏期の飲食物として、かき氷が良く知られている。この
かき氷は、従来より、店頭等において、飲食時に、かき
水環用の氷削機を用いて氷塊を微細に粉砕し、この粉砕
により得られたかき氷を容器に盛りつけして、その上か
らシロップを振りかけるか、若しくは、最初に容器の内
部に適量のシロップを入れ、その上から氷削機にて粉砕
されたかき氷を盛りつけて、飲食に供されている。[Prior Art] Shaved ice is well known as a summertime food and drink. Traditionally, this shaved ice has been made at stores, etc., by using an ice shaver for finely crushing ice cubes when eating or drinking, placing the shaved ice obtained by this crushing in a container, and pouring syrup on top. It is served either by sprinkling it with ice cream or by first pouring an appropriate amount of syrup into the container and then placing shaved ice crushed in an ice shaver on top.
さらには、シロップの含まれたかき氷状の氷菓を工場で
大量に製造する方法も採用されている。Furthermore, a method has also been adopted in which large quantities of shaved ice-like frozen confections containing syrup are manufactured in factories.
この氷菓は、かき氷のような粗粒子状をなしており、か
つ、個人消費用少量ハードアイスクリームのような形態
に小容器充填されたものであり、ハードアイスクリーム
と同様の飲食形態が採用されるものである。This frozen confectionery has coarse particles like shaved ice, and is packed in a small container like a small amount of hard ice cream for personal consumption, and is eaten and eaten in the same way as hard ice cream. It is something that
〔発明が解決しようとする課題］
ところが、店頭等において、飲食時にかき氷を造るとい
った昔から採用されているかき氷の製造方法では、多く
の人手と時間を要し、非常に手間がかかるばかりでなく
、氷塊を微細に粉砕するための氷削機を必要とし、この
氷削機の設置された場所でしか飲食できないという不便
があった。[Problem to be solved by the invention] However, the method of manufacturing shaved ice that has been used for a long time, such as making shaved ice at stores etc. for eating and drinking, requires a lot of manpower and time, and is not only very time-consuming. However, this required an ice shaver to finely crush the ice cubes, and there was an inconvenience in that people could only eat and drink in areas where the ice shaver was installed.
また、粗粒子状をなし個人消費用少量の小容器充填され
たかき氷状の氷菓にあっては、デインシャーまたはスプ
ーンが全く通らないほど硬いものであって、昔から親し
まれているかき氷とは著、しく掛は離れた味覚のもので
しかない。In addition, shaved ice-like frozen confectionery that is made into coarse particles and packed in small containers for personal consumption is so hard that a spoon or spoon cannot pass through it, making it far different from the shaved ice that has been popular for a long time. , Shikukake is just a separate taste.
本発明の氷菓は、上記の課題を解決するために、グリセ
リンを２％以上含むシロノブと、氷削機にて氷塊が粉砕
されて形成されたかき氷とが、重量比５０ ： ５０〜
５：９５の割合で混合されていることを特徴としている
。In order to solve the above problems, the frozen confectionery of the present invention has a weight ratio of Shironobu containing 2% or more of glycerin and shaved ice formed by crushing ice blocks with an ice shaver at a weight ratio of 50:50 to 50.
It is characterized by being mixed at a ratio of 5:95.
また、本発明に係る氷菓の製造方法は、氷削機にて氷塊
が粉砕されて形成されたかき氷に、２％以上のグリセリ
ンを含むシロップを添加して混合し、この混合により得
られた氷菓を容器に充填して出荷し、しかる後、氷菓の
充填された容器をユーザーサイドにおいて一旦、冷凍庫
で一８℃〜２０ ’Ｃに保存したのち、必要に応してデ
インシャーにて氷菓を取り出し可能な状態で飲食に仇さ
れるようにしたことを特徴とするものである。Further, the method for producing frozen confectionery according to the present invention includes adding and mixing syrup containing 2% or more glycerin to shaved ice formed by crushing ice blocks with an ice shaver, and producing frozen confectionery obtained by this mixing. The frozen confectionery is filled in a container and shipped, and then the container filled with frozen confectionery is stored at a temperature of 18°C to 20'C in a freezer at the user's side, and then the frozen confectionery can be taken out at the Deinshire as needed. It is characterized by being made to be eaten and eaten in such a state.
上記のように、本発明の氷菓は、グリセリンを２％以上
含むシロップと、氷削機にて氷塊が粉砕されて形成され
たかき氷とが、重量比５０：５０〜５：９５の割合で混
合されているので、かき氷が飲食時の以前に製造されて
いても、かき氷の氷片同士が氷結または凍結する虞れは
なく、本来のかき氷と同様に、デインシャーまたはスプ
ーンで容易にスクープすることができ、がき氷本来の味
覚が得られる。As mentioned above, the frozen dessert of the present invention is a mixture of syrup containing 2% or more glycerin and shaved ice formed by crushing ice blocks with an ice shaver at a weight ratio of 50:50 to 5:95. Therefore, even if the shaved ice is manufactured before being eaten or eaten, there is no risk that the ice pieces in the shaved ice will freeze or freeze together, and it can be easily scooped with a Dainsha or a spoon, just like original shaved ice. You can enjoy the original taste of shaved ice.
また、本発明に係る氷菓の製造方法によれば、本来のか
き氷と同質の氷菓を工場等で製造することができ、工場
等から出荷された氷菓はユーザーサイドで一旦、例えば
一般家庭用の冷凍庫などで一８℃〜−２０℃に保存した
のち、必要に応して飲食に供される。末端店舗や一般家
庭などにおいては、飲食時、上記冷凍庫から氷菓を取り
出して、容器に充填されている氷菓をデインシャー等で
スクープしてかき氷盛付用容器に盛りつけ、さらに必要
に応じて好みのシロップを振りかけ味付けして、飲食さ
れる。したがって、末端店舗や一般家庭などにおいては
、かき氷を造る手間が大幅に省かれて手軽にかき氷（氷
菓）を飲食することができるとともに、氷塊を微細に粉
砕するための氷削機も必要としないので、何処ででも手
軽にかき氷を飲食することができる。Furthermore, according to the method for manufacturing frozen confectionery according to the present invention, frozen confectionery having the same quality as original shaved ice can be manufactured in a factory, etc., and the frozen confectionery shipped from the factory etc. can be stored at the user's side, for example, in a general household freezer. After being stored at -8°C to -20°C, it can be eaten or eaten as needed. At retail stores and households, when eating or drinking, take out the frozen confectionery from the freezer, scoop the frozen confectionery in the container with a deinshaper, etc., and place it in a container for serving shaved ice, and add your favorite syrup if necessary. It is sprinkled with seasonings and eaten. Therefore, in retail stores and households, the labor of making shaved ice is greatly reduced and shaved ice (frozen confectionery) can be easily eaten and eaten, and there is no need for an ice shaver to finely crush ice cubes. Therefore, you can easily eat and drink shaved ice anywhere.
本発明の一実施例を説明すれば、以下の通りである。 An embodiment of the present invention will be described as follows.
本発明の氷菓は、グリセリンを２％以上含むシロップと
、氷削機にて氷塊が粉砕されて形成されたかき氷とが、
重量比５０ ： ５０〜５：９５の割合で混合されたも
のである。上記グリセリンは、かき氷との混合後のグリ
セリン濃度が１０％以下となるように調整される。The frozen confectionery of the present invention includes syrup containing 2% or more of glycerin, and shaved ice formed by crushing ice blocks with an ice shaver.
They were mixed at a weight ratio of 50:50 to 5:95. The above-mentioned glycerin is adjusted so that the glycerin concentration after mixing with shaved ice is 10% or less.
上記シロップは、グリセリンの他に、必要に応じて、炭
水化物、安定剤、酸味料、糖類、アルコール、着色料、
香料、果汁などが含まれる。In addition to glycerin, the above syrup may contain carbohydrates, stabilizers, acidulants, sugars, alcohol, colorants,
Contains flavorings, fruit juices, etc.
安定剤としては、例えば、ローカストビーンガムやグア
ーガム等の天然ガム、カラギーナン、ペクチン、ゼラチ
ン、寒天、澱粉、アルギン酸Ｎａ、ＣＭＣ，ＰＧＡなど
が用いられる。As the stabilizer, for example, natural gums such as locust bean gum and guar gum, carrageenan, pectin, gelatin, agar, starch, Na alginate, CMC, PGA, etc. are used.
酸味料としては、クエン酸、酒石酸、リンゴ酸、コハク
酸、乳酸など、及びこれらの塩類が用いられる。As the acidulant, citric acid, tartaric acid, malic acid, succinic acid, lactic acid, etc., and salts thereof are used.
Ｎ類としては、グルコース等の単ｔＪＮ ’ｌＦ４、乳
糖やショ糖等の二ＩＩＩ、オリゴ糖類、水飴、ソルビト
ール等の糖アルコール、異性化糖、その他飲用に適した
多価アルコールなどが用いられる。As the N type, monotJN'lF4 such as glucose, diIII such as lactose and sucrose, oligosaccharides, sugar alcohols such as starch syrup and sorbitol, isomerized sugar, and other polyhydric alcohols suitable for drinking are used.
アルコールは、グリセリンと併用すると、かき氷のスク
ープ性が一段と向上するので、より好ましいかき氷が得
られる。なお、シロップにアルコールを添加する場合、
アルコールの添加量は、かき氷との混合状態においてア
ルコール濃度が１％未満となるように設定した方が、か
き氷の風味を保つ上で好ましいものとなる。When alcohol is used in combination with glycerin, the scoopability of shaved ice is further improved, resulting in more desirable shaved ice. In addition, when adding alcohol to syrup,
It is preferable to set the amount of alcohol added so that the alcohol concentration is less than 1% when mixed with the shaved ice, in order to maintain the flavor of the shaved ice.
以下、第１表に、本発明の氷菓における試験結果を、比
較例と対照させて明らかにする。Table 1 below shows the test results for the frozen confectionery of the present invention in comparison with comparative examples.
次に、氷菓の製造方法を説明する。 Next, a method for manufacturing frozen confectionery will be explained.
先ず、工場製造段階で次の製造を行う。すなわち、氷削
機（クラッシャー）を用いて、氷塊を本来のかき氷と同
程度に微細に粉砕して、かき氷を造る。一方、２％以上
のグリセリンを含む調整されたシロップを製造する。そ
して、このシロップをかき氷に添加し、混合して氷菓（
かき氷）を製造する。この混合により得られた氷菓を、
容器に充填し、さらに、この容器を包装して、工場から
出荷される。上記の包装工程を経て、工場から出荷され
た後の輸送工程では、−２０″Ｃ程度の冷凍状態に保持
される。First, the following manufacturing is performed at the factory manufacturing stage. That is, shaved ice is made by using an ice crusher to crush ice cubes to the same level as the original shaved ice. On the other hand, a modified syrup containing more than 2% glycerin is produced. Then, add this syrup to the shaved ice and mix it to create a frozen confection (
Shaved ice). The frozen confectionery obtained by this mixing,
The product is filled into containers, packaged, and shipped from the factory. After going through the above-mentioned packaging process and being shipped from the factory, the product is kept in a frozen state at about -20''C during the transportation process.
次に、上記の商品、すなわち氷菓の充填された容器が、
末端店舗または一般家庭に渡ると、ユーザーサイドにお
いては、−旦、冷凍庫で一８℃〜＝２０℃に保存する。Next, the container filled with the above product, i.e. frozen confectionery,
When delivered to end stores or households, the user side stores the product in a freezer at 18°C to 20°C.
この冷凍温度は、一般家庭にある冷凍庫で賄うことがで
きる。そして、飲食時には、必要に応じて、冷凍庫から
、氷菓の充填された容器を取り出し、開蓋して、容器に
充填されている氷菓をディッシャーなどでスクープし、
これをかき氷盛付用容器に盛りつける。上記の氷菓は、
グリセリンを２％以上含むシロップと、氷削機にて氷塊
が粉砕されて形成されたかき氷とが、重量比５０ ：
５０〜５：９５の割合で混合されたものであるから、本
来のかき氷と同様に、ディッシャーにて容易にスクープ
することができる。This freezing temperature can be achieved by a regular household freezer. When eating or drinking, take out the container filled with frozen confectionery from the freezer, open the lid, and scoop out the frozen confectionery filled in the container with a disher, if necessary.
Arrange this in a container for serving shaved ice. The above frozen dessert is
Syrup containing 2% or more of glycerin and shaved ice formed by crushing ice blocks with an ice shaver at a weight ratio of 50:
Since it is mixed at a ratio of 50 to 5:95, it can be easily scooped with a disher, just like the original shaved ice.
そして、工場製造段階で製造されたシロップが予め味付
けされていれば、上記かき氷盛付用容器に盛りつけられ
た氷菓をそのまま飲食すればよい。If the syrup produced at the factory manufacturing stage is seasoned in advance, the frozen confectionery served in the shaved ice serving container may be eaten or eaten as is.
しかし、工場製造段階で製造されたシロップに味付は添
加剤が含まれていない場合には、飲食者が自らの好みに
応じて、別に用意された任意のシロップを上記氷菓に振
りかけて、好みの味付けをしてから飲食すれば良い。However, if the syrup manufactured at the factory manufacturing stage does not contain flavoring additives, consumers can sprinkle any syrup prepared separately on the frozen dessert according to their own tastes. It is best to season the food before eating or drinking.
以上のように、本発明の氷菓は、グリセリンを２％以上
含むシロップと、氷削機にて氷塊が粉砕されて形成され
たかき氷とが、重量比５ｏ：５０〜５：９５の割合で混
合されているので、かき氷が飲食時の以前に製造されて
いても、かき氷の氷片同士が氷結または凍結する虞れは
なく、本来のかき氷と同様に、ディッシャーまたはスプ
ーンで容易にスクープすることができ、かき氷本来の味
覚が得られることになる。As described above, in the frozen dessert of the present invention, syrup containing 2% or more of glycerin and shaved ice formed by crushing ice blocks with an ice shaver are mixed at a weight ratio of 5:50 to 5:95. Therefore, even if the shaved ice is made before being eaten or eaten, there is no risk that the ice pieces in the shaved ice will freeze or freeze together, and it can be easily scooped with a disher or spoon just like regular shaved ice. This means that you can enjoy the original taste of shaved ice.
また、本発明に係る氷菓の製造方法によれば、本来のか
き氷と同質の氷菓を工場等で製造することができ、工場
等から出荷された氷菓はユーザーサイドで一旦、例えば
一般家庭用の冷凍庫などで一８℃〜−２０℃に保存した
のち、必要に応じて飲食に供されるので、末端店舗や一
般家庭などにおいては、かき氷を造る手間が大幅に省か
れて手軽にかき氷（氷菓）を飲食することができるとと
もに、氷削機を必要としないので、何処ででも手軽にか
き氷を飲食することができる。Furthermore, according to the method for manufacturing frozen confectionery according to the present invention, frozen confectionery having the same quality as original shaved ice can be manufactured in a factory, etc., and the frozen confectionery shipped from the factory etc. can be stored at the user's side, for example, in a general household freezer. After being stored at -8°C to -20°C, it is served for consumption as needed, so it is easy to make shaved ice (frozen confectionery) at retail stores and households, greatly reducing the hassle of making shaved ice. In addition to not requiring an ice shaver, you can easily eat and drink shaved ice anywhere.
本考案の氷菓は、以上のように、グリセリンを２％以上
含むシロップと、氷削機にて氷塊が粉砕されて形成され
たかき氷とが、重量比５０：５０〜５：９５の割合で混
合されたものである。As described above, the frozen confectionery of the present invention is a mixture of syrup containing 2% or more glycerin and shaved ice formed by crushing ice blocks with an ice shaver at a weight ratio of 50:50 to 5:95. It is what was done.
これにより、かき氷の氷片同士が氷結または凍結する虞
れはなくなるので、かき氷を飲食時以前に予め製造して
おくことが可能となり、かつ、本来のかき氷と同様に、
ディッシャーまたはスプーンで容易にスクープすること
ができ、しかも本来のかき氷と同等の味覚が得られると
いった効果を奏する。As a result, there is no risk that the ice pieces of the shaved ice will freeze or freeze together, so it is possible to make the shaved ice in advance before eating or drinking it, and, like the original shaved ice,
It can be easily scooped with a disher or a spoon, and it has the effect of providing the same taste as original shaved ice.
また、本発明に係る氷菓の製造方法は、以上のように、
氷削機にて氷塊が粉砕されて形成されたかき氷に、２％
以上のグリセリンを含むシロップを添加して混合し、こ
の混合により得られた氷菓を容器に充填して出荷し、し
かる後、氷菓の充填された容器をユーザーサイドにおい
て一旦、冷凍庫で一８℃〜−２０℃に保存したのち、必
要に応じてディッシャーにて氷菓を取り出し可能な状態
で飲食に供されるようにしたものである。Moreover, the method for producing frozen confectionery according to the present invention, as described above,
2% in shaved ice formed by crushing ice blocks with an ice shaver
The above syrup containing glycerin is added and mixed, and the frozen confection obtained by this mixing is filled into containers and shipped.Then, the container filled with frozen confection is placed at the user's side and placed in a freezer at 18℃~ After being stored at -20°C, the frozen confectionery can be taken out in a disher and served for consumption if necessary.
これにより、本来のかき氷と同質の氷菓を工場等で製造
することが可能となり、ユーザーサイドでは、飲食時に
上記冷凍庫から氷菓を取り出して、容器に充填されてい
る氷菓をディッシャー等でスクープしてかき氷盛付用容
器に盛りつけて飲食することができるので、本来のかき
氷と同様の味覚および風情が得られるとともに、
末端店舗や−
般家庭などでは、かき氷を造る手間が大幅に省かれて手
軽にかき氷（氷菓）を飲食することができ、しかも氷削
機を必要としないなどの効果を奏する。This makes it possible to manufacture frozen confections with the same quality as original shaved ice in factories, etc., and when the user wants to eat or drink the frozen confectionery, they take it out of the freezer, scoop the frozen confectionery filled in the container with a disher, etc., and make the shaved ice. Since it can be served in a serving container and eaten, it has the same taste and appearance as the original shaved ice, and it is also convenient for retail stores and households to enjoy shaved ice, as the labor of making shaved ice is greatly reduced. (Frozen confectionery) can be eaten and eaten without the need for an ice shaver.
Claims (1)
氷塊が粉砕されて形成されたかき氷とが、重量比５０：
５０〜５：９５の割合で混合されていることを特徴とす
る氷菓。 ２、氷削機にて氷塊が粉砕されて形成されたかき氷に、
２％以上のグリセリンを含むシロップを添加して混合し
、この混合により得られた氷菓を容器に充填して出荷し
、しかる後、氷菓の充填された容器をユーザーサイドに
おいて一旦、冷凍庫で−８℃〜−２０℃に保存したのち
、必要に応じてディッシャーにて氷菓を取り出し可能な
状態で飲食に供されるようにしたことを特徴とする氷菓
の製造方法。[Claims] 1. Syrup containing 2% or more of glycerin and shaved ice formed by crushing ice blocks with an ice shaver in a weight ratio of 50:
A frozen confectionery characterized by being mixed at a ratio of 50 to 5:95. 2. Shaved ice formed by crushing ice blocks with an ice shaver,
A syrup containing 2% or more glycerin is added and mixed, and the frozen confectionery obtained by this mixing is filled into containers and shipped.Then, the container filled with frozen confectionery is stored at the user's side in a freezer for -8 hours. A method for producing frozen confectionery, which comprises storing the frozen confectionery at a temperature between 0.degree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1176856A JP2783423B2 (en) | 1989-07-06 | 1989-07-06 | Ice dessert and method for producing ice dessert |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1176856A JP2783423B2 (en) | 1989-07-06 | 1989-07-06 | Ice dessert and method for producing ice dessert |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0339046A true JPH0339046A (en) | 1991-02-20 |
| JP2783423B2 JP2783423B2 (en) | 1998-08-06 |
Family
ID=16021021
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1176856A Expired - Fee Related JP2783423B2 (en) | 1989-07-06 | 1989-07-06 | Ice dessert and method for producing ice dessert |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2783423B2 (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6245991U (en) * | 1985-09-09 | 1987-03-20 |
-
1989
- 1989-07-06 JP JP1176856A patent/JP2783423B2/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6245991U (en) * | 1985-09-09 | 1987-03-20 |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2783423B2 (en) | 1998-08-06 |
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